companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
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Tuesday, October 17, 2017

Cardamom Cream Chicken

My guys just will not even try to like Indian food. I was so pleased last summer, when away at a teacher training, I got to eat some fabulous food with my friend Ruthie. She knew all the best things to order, and we had a great time. It was especially wonderful since we knew the rest of our week included mandatory meals at the college cafeteria. The food had not improved in the thirty years since I ate there as a college freshman.

I happen to be on a prescription right now that restricts dairy in my diet. I must guiltily admit that I use dairy all the time. Mostly cheese. It can be tough for me to plan three meals a day, all low carb, without cheese. This one was a winner for me. It is a simple take off on the traditional Butter Chicken, with no butter. I fed it to my slightly more adventurous son when he came over for dinner last night. Afterall, I had seen him order a curry inspired nacho dish at a street food event one time...

So easy. Just let the crock pot to the cooking. Then let the ingredients deliver the flavor! The most appealing taste in the flavor profile to me was the addition of the cardamom. It is so hard to describe. Rather like fresh, but not mint. Definitely worth the purchase. The spice blend of cardamom, cumin and coriander pairs beautifully with the coconut milk and incredibly tender chicken. I added some oven roasted vegetables on the side. No dairy, no problem. Wonderful meal. My JP really liked it. He commented twice, in fact. All good things.

I think if I don't tell my hubby that this is Indian food, he won't know it and will like it too.

Cardamom Cream Chicken

1 1/2 lb fresh boneless skinless chicken breast
1 small onion
1 tsp sliced deydrated garlic (may sub powder)
1 tsp coriander
1 tsp cumin
1 tsp cardamom
1/4 tsp cayenne pepper
1 Knorr Cilantro cube
2 tbsp tomato paste
1 can full fat coconut milk
2 tbsp diced chives

Place chicken in a slow cooker. Dice onion. Toss diced onion with garlic, coriander, cumin, cardamom and cayenne. Place in cooker. Combine coconut milk and tomato paste. Crumble cilantro cube into this mixture. Pour over chicken and onions. Bake on low for 7-8 hours. Shred chicken with two forks. Let cool for about 7-10 minutes to thicken the sauce. Plate and top with chives.

Serves 4:  361 calories   6 net g carb

It is now fall break at school, so I will be testing lots of recipes for the Thanksgiving edition of the Diner News. So much to get done! The holidays will be here before we know it.

Get more great recipes at the Low Carbing Among Friends Facebook Page:     

Order my original e-book or the latest version for couples and singles,  A Table for Two here.

Sunday, October 1, 2017

Maple Street Cookies

I love the sweet flavors of fall. Pumpkin spice is a given, but don't forget caramel apple,  maple and cranberry. This month's Diner News celebrates those kind of dishes that make us love this time of year. Comforting soups are back on the menu, along with hot sippers with fall flavors. Pumpkin recipes abound, but not necessarily sweet. Cranberries are perfect for salads. In my part of the world it is state fair time, so caramel apples are popular too. I have lots of recipes that will keep us low carbers from cheating or missing out on favorite fall treats.

These cookies are full of maple flavor. They are really easy to make too. One bite is really quite similar to that first taste of waffles topped in syrup. Yum. I wanted to make them pretty, but colored sugar sprinkles just won't do. I made a little tinted coconut milk powder mix to go on top. It worked well. Just enough seasonal prettiness.

Maple Street Cookies  

2 cups almond flour
1/3 cup erythritol/stevia blend
1 tsp baking powder
1/4 tsp salt
1 large egg
2 1/2 tbsp butter, melted
¾ tsp vanilla extract
 ½ tsp maple flavoring
1/8 tsp stevia extract
2 tbsp dried coconut milk powder
1 tsp powdered erythritol / stevia blend

Combine almond flour, sweetener, baking powder and salt together in a large bowl. Stir in egg, butter, vanilla extract , maple flavoring and stevia extract until dough comes together. Use a small cookie scoop to measure out a ball of dough. Roll into a ball. Place on a parchment lined baking sheet and flatten each ball. Bake at 350 degrees for about 12 minutes. Remove to cooling rack. Combine coconut milk powder and powdered sweetener with a drop of yellow and drop or red food coloring. Sprinkle the top of each cookie with the tinted topping.
36 cookies.      A serving of 3:  143 calories     2 net g carb

Now check out the other great fall dishes in this month's Diner News. You know you can order the 2017 Diner News here.

Buffalo Chicken Soup

Close Your Eyes Caramel Apple Float

Pumpkin Pizza

Harvest Chicken Salad

Maple Roast Beef

Pumpkin Spice Sipper

Pumpkin Chocolate Chip Bread

Pumpkin Smothered Pork Chops in Paper

Roasted Cranberry Apple Slaw

Salted Caramel Apple Cheesecake Dip

Skinny Pumpkin Chipotle Soup

Spaghetti Squash Chili     
Salted Caramel Pumpkin Cheesecake Shooter

Get more great recipes at the Low Carbing Among Friends Facebook Page:     

Order my original e-book or the latest version for couples and singles,  A Table for Two here.

Sunday, September 24, 2017

The Great Pumpkin Pizza

No need to wait for an appearance from the Great Pumpkin for this yummy fall inspired pizza! You may have to look for it, but the pumpkin is in there!

So when you first hear it, perhaps it is not so appealing. Pumpkin on a pizza? But pumpkin is sweet, you say. But, this pizza is super good!  Only the sauce is made with pumpkin--and that by itself is really rather bland. No cinnamon, nutmeg or sugar here. This pizza is topped with sausage, onion and peppers. That is a winning combination. Build it all on a FatHead crust, and it is a-mazing. (I stuck pretty close to Tom's original recipe, but there are tons of variations out there, Feel free to use your personal favorite.)

I love the combo! Two slices have just 8 net g carbs, and they really taste remarkably like a traditional pizza crust. Because they, like all pizza, are a little high calorie, be sure to make a light salad for the side. I have to slap my hand back from reaching for a third slice. The pumpkin sauce is garlic infused and very mild. I do add just a little tomato paste for that familiar flavor.

The Great Pumpkin Pizza

Fathead Dough:
1 and 3/4 cup mozzarella cheese, shredded
2 tbsp cream cheese
3/4 cup almond meal/flour
1 egg
1/4 tsp sea salt

Combine mozzarella and cream cheese in a microwave safe bowl. Cook for one minute.  Stir, and cook for additional 30 seconds in microwave. Mix in egg, salt, and stir. Shape dough into a ball and place between two pieces of parchment. Place on a cookie sheet and press flat. Bake at 400 for 8 -10 minutes, or until the top is browning. Remove from oven and add  sauce and toppings.

3/4 cup pumpkin puree
2 tsp minced garlic
1 tbsp tomato paste
1 tsp Italian seasoning

1/2  lb pork sausage, browned
1/4 cup diced onion
1/2 cup bell pepper slices
1 tsp red pepper flakes (optional)
1/2 cup mozzarella

In a small saucepan, simmer the sauce ingredients for 10 minutes. While that is cooking, brown the sausage with the onion and bell pepper. Drain.

Top the cooked crust with sauce, sausage and veggies, an additional half cup of mozzarella  and your preferred  toppings.

 Bake at 350 for  an additional 5-8 minutes.                 Serves 4: 516 calories   8 net g carb

Celebrate fall with this delicious pizza. It is great if you have half a can of leftover pumpkin puree wasting in the fridge. It will cure any pizza craving without a cheat.

I have been baking up several fall dishes this afternoon for the October Diner News. It sure would be nice if the weather would cooperate. A high in the 90s is not getting me in the spirit of the season. My kitchen is as hot as ever. Hoping the cooler temperatures arrive soon. Good thing pizza is a year round favorite for me. Now off to grade some geometry papers.  Those aren't my favorite either, but it has gotta get done. Hope your fall is blessed!

Get more great recipes at the Low Carbing Among Friends Facebook Page:     

Order my original e-book or the latest version for couples and singles,  A Table for Two here.

Wednesday, September 6, 2017

Teriyaki Salmon Meal Prep

 It is back to school for me. Back to quick lunches and a communal fridge. That takes some planning. This September issue of the Diner News is filled with ideas for meal prep. That small bit of work that keeps you eating well all week. It may be brown bag lunches, or it could be a full dinner already cooked and ready to reheat on a busy weeknight. I promise, I am often just too tired to cook after long hours away from home. I have a couple great ideas for you though that I am personally putting to the test. Idea #1 tonight.

One super easy meal prep idea is the sheet pan dinner. So simple to roast a protein in the oven with a frozen veggie blend baking alongside. All you have to do with the timer goes off is to package the food into individual meal containers. One baking session and 2- 4-6 lunches!

This salmon dish is super delish and so easy to make. Looks like you fussed much more than you did. One of my secret flavor ingredients is from Trader Joe's. Umami paste. Yeah. The flavor is all in there. It makes this dish taste like gourmet faire. I also like TJ's frozen veggies. Good prices and far less washing and chopping. This really couldn't be simpler!

 I didn't want to freeze this one, so I made this recipe just for two. I also didn't plan to eat fish every day of the week, but you could if you wanna. Go ahead and double the recipe. Make it yours!

Teriyaki Salmon with Stir Fry Veggies

2 salmon fillets (approx. 4 oz)
1/4 cup tamari or soy sauce
1 tsp fresh ginger ( or homemade ginger juice)
1/2 tsp erythritol / stevia blend
1/2 tsp sesame oil
1/2 tsp Trader Joes Umami paste (optional)
14 oz  Trader Joe’s Frozen Stir fry vegetable blend

Combine sauce ingredient in a quart size zipper bag. Add salmon fillets. Marinate several hours. Transfer to a baking pan lined with parchment.  In a large bowl, combine stir fry vegetables with oil. You may add a bit more oil if you like. Stir to coat well and add to the baking sheet. Bake at 400 degrees for 30 minutes or until fish flakes at the thickest point. Divide fish and vegetables between 2 lunch containers.
Serves 2:   196 calories  7 net g carb

I like my veggies a little more done, and I really thought the fish might be overbaked. It was great though. My fillets were from the thickest part, so if yours are thinner, you should shorten the oven time.

Want to see some of the other dishes in this month's Diner News? Here is a glimpse.

Chipotle Fish Fillet with Roasted Broccoli and Cauliflower

Real Cranberry Oolong Tea Sipper

Good for you Green Lemonade

Pesto Chicken and Roasted ItalianVeggies

Soup Base 3 ways, Italian

Soup Base 3 ways, Greek
Salad Buddies for a Week
Thai Tuna Salad Bowl

Greek Chicken Salad Bowl
The Diner News is just $6 for all of 2017. Order yours now, and get tons of super recipes for the low carb life. I will have some other take to work or school ideas in this month's issue. And one more to share on the blog.


Friday, August 11, 2017

Strawberry Ice Cream

It is a perennial favorite. Berries and cream. Cold and sweet. What could be better on an August afternoon? I don't make ice cream too often, so this is a wonderful treat.

This recipe does have a few ingredients you won't find in your grandma's old recipe. A couple of low carb tricks are in order. The cottage cheese thickens it up and lowers the calories too.  And for a smoother texture and better freezing, go ahead and purchase some glycerin--it really adds to the mouthfeel.

Just 120 calories and 6 net g carb. Make room for this sweet treat! Last year, I used this ice cream for the base of a beautiful ice cream mini cake. This was so delish. Get the recipe here


Strawberry Ice Cream

2 1/2 cups unsweetened cashew milk
1 1/2 cup diced strawberries (divided use)
1/2 cup heavy cream
1/2 cup cottage cheese
1 egg
1/4 cup erythritol/stevia blend
1 tsp glycerin
1 tsp glucomannan
1/2 tsp vanilla
1/8 tsp salt

In a blender, combine cashew milk, 1 cup diced strawberries, heavy cream, cottage cheese, egg, sweetener, glycerin, glucomannan, vanilla,  and salt. Process until smooth and pour into ice cream maker.

When ice cream is soft set, add remaining strawberries. Scoop the soft serve into a freezer container.  

Serves 6:  120 calories     6 net carb

 Get more great recipes at the Low Carbing Among Friends Facebook Page:     

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles,  A Table for Two here.