Sweet Cashew Chicken

I haven't forgotten you all, I promise! Running the school is zapping all my time and energy. I have so many more hats to wear since my son is no longer my partner running the school. I do have a great new family who has come into our learning community. Without them, I would not have been able to do it. We have certainly had our challenges this year so far, and October is not even quite here yet. Whew! Working with teens is quite a roller coaster ride.

Speaking of October--that is also where I have been. Putting together all the new recipes for the Diner News is quite a task. We have some really great new chicken dishes this month. In fact. the whole issue is devoted to that versitile bird. Afterall, October is the month to do the chicken dance at Octoberfest. Did the chicken dance at school today and the teens just looked at us so weird. Not that unusual for them to look at us like that though.

With all the recipe testing, I can say I am ready for some beef. Seems like the bird has been on the menu all the time this past month. Now, you can make room on your menu for some new chicken dishes too. If you want all the recipes, be sure to head over to the Diner order page. Just $6 bucks a year, and 8 pages each month. Great deal. http://www.247lowcarbdiner.com/html/newsletter.html

I have one new recipe for a low calorie Orange Chicken. That is wonderful, but the hubby is a big fan of Cashew Chicken. I came up with this one for him. It is sweet and mild and low calorie too. I made mine with my Gingerbread flavored coffee sweetener. I figured, most Asian recipes have ginger, so give it a try. Delish. If you don't have that one, go for caramel flavor. It is not overpowering either way, but the touch of sweetness is great. If you don't use any of those flavorings, just sub some of the sweetener you like to equal the sweetness of 2 tablespoons sugar.

Also, if you don't do xanthan gum, you can sub any thickener or leave it out entirely. I won't be exactly the same, but it will be tasty. Soy works for Tamari too. Now straight from the October 2012 Low Carb Diner News:

Sweet Cashew Chicken

3 tbsp water
2  tbsp Caramel or Gingerbread flavored sugarfree syrup
1 1/2 tbsp Tamari
1 tsp apple cider vinegar

1 tsp sesame oil

1/2  tsp fish sauce
1/4 tsp xanthan gum

12 oz chicken breast, cut into cubes
2 tbsp coconut oil

1 tsp minced garlic
2 cups broccoli flowerets                                                                  
1/2 small bell pepper, cut into cubes
1/2 cup roasted cashew nuts

In a bullet blender, combine water, syrup, tamari, vinegar, sesame oil, fish sauce and xanthan gum. Process until smooth and set aside.

Heat coconut oil in a wok or skillet, Add the garlic and chicken. Stir-fry the chicken until the surface turns white, then add in the broccoli and bell pepper. Stir fry until vegetables are tender crisp. Add the cashews and sauce and fry to desired doneness.                    

261 calories  6 net carbs   17 g fat

There you go. Easy and delicious and a nice change of pace when you crave Chinese food. Bet you want some!

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Order my original e-book or the latest version for couples and singles, 

A Table for Two here.

Roasted Balsamic Strawberries with Coconut Pound Cake

I am trying to make the best of strawberry season while it lasts. These berries are really more versatile than you think. Have you ever roasted them? It is a great thing to do with those that might be just a little bit past their prime. That happens to me sometimes since I only have time to shop once a week. Granted, I hate turning on the oven, but this sophisticated taste is a good trade off. I have a great shop here in my hometown that sells amazing flavored balsamic vinegars. Get me in there, and I am like a kid in a candy store. They let you sample too. This time I came home with Strawberry Balsamic Vinegar. Oh the places that will take an ordinary spinach salad! Frankly, I can just lick it out of the spoon. I love the maple flavor too. I just need a whole collection of little vinegar bottles to keep me happy. Thanks to my Diner and life friend Susan for introducing me. I am loving my lime flavored olive oil as well.

In case you don't have any gourmet oils and vinegars, I tried out this recipe with the standard Balsamic vinegar as well. Just as good--almost. I have eaten Balsamic Strawberries before. That old recipe was also sweetened up with brown sugar. Not now. I just used powdered Swerve. In fact, I made the roasted berries three ways. Flavored vinegar, plain Balsamic, and simple sweetened strawberries. Once roasted, they all get a syrupy consistency. I really do like the contrasting tartness of the vinegar. You may not. Try them both ways to see which you prefer.

The coconut flour pound cake is moist and very vanilla flavored. It does taste a little eggy fresh from the oven, so plan to give it some time to rest before serving this dish. The texture is wonderful, moist and not crumbly. It absorbs the juices from the strawberries and makes a delightful summer dessert. I baked mine in mini loaf pans. Half a loaf is a pretty big serving. You could also cut each loaf into thirds to lower carbs. Or just bake in cupcake size.

Roasted Balsamic Strawberries with Coconut Pound Cake

Roasted Berries:
1 lb fresh strawberries
3 tbsp powdered erythritol blend or equivalent sweetener
2 tbsp Balsamic vinegar

Cake:
6 eggs
3/4 cup almond milk
1/3 cup vanilla sugarfree syrup
1/4 cup coconut oil (warmed)
1 tsp vanilla extract
2/3 cup coconut flour
1 tsp baking powder
1/4 tsp salt

Trim strawberries and cut into fourths (or sixths for larger berries). In a medium bowl, toss with powdered sweetener. Stir in Balsamic Vinegar if using. Place berries on a parchment covered cookie sheet with sides. Roast in a preheated 350 degree oven for 15 minutes. Remove and set aside to cool.

In a medium bowl, lightly whisk eggs. Add the almond milk, syrup and coconut oil and vanilla, whisking with each addition. In a separate bowl, combine the coconut flour, baking powder and salt. Combine the wet and dry ingredients, mixing until no lumps remain. Allow the batter to rest a few minutes to thicken. Pour into 3 mini loaf pans or any dishes you choose. Batter can fill 3/4s of the baking dish. Cupcakes will work also. Bake approximately 30-40 minutes for loaves, 25 minutes for cupcake size. Test that a knife inserted in the center comes out clean.

Let cakes cool completely. Top with strawberry mixture and serve room temperature or chilled.

6 servings:  224 calories  9 net carbs

9 servings:   145 calories  5 net carbs

With the first week of classes behind me, I wanted to again thank you all who purchased my e-books and the Low Carbing Among Friends series from my links this past year. Our program might not have met the summer expenses without you. The teens back for fall semester are great and our model really meets needs for those who learn "outside the box."  I pledge all my profits directly into the school, enabling scholarships and helping with all the costs that come with education. It is rewarding but also exhausting! Here's to foods that give us unbounding energy!

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Hazelnut Cheesecake Dessert--Comfort When You Need Some Love?

I have to be honest. I have needed some comfort food lately. My life has been in a tailspin like never before, and I have just not been able to bring myself to blog. I am barely even cooking. I will spare you the details, but we can just leave it with my latest insights: relationships are hard, even with the best of intentions. Families are complicated, especially sharing a business. And when you really try to do something significant to change lives, you will have opposition.

So continuing with my honesty, I have really slipped up the last few weeks. My old comfort foods, barbecue potato chips and french fries found there way into my mouth. It is what it is. With my stomach in knots and my life in turmoil, even with healthy food within reach (that is what planning gets you--no excuses) I chose the treats. Somehow I needed to be bad. Someone might know the psychological reasoning for this behavior; as I am sure there is one. I just wanted to fess up in case you go there too sometimes.

The thing is, guilt later just adds to the problem.  Feeling like a failure in every part of my life, one evening, I made this treat. It fits in my eating plan, so no guilt.  It was yummy and my boy at home really liked it too. The thing is, neither the bad-for-me-food nor the healthier substitute really brought me comfort. A lot of us have used food for reward, for comfort, for protection. It is not that great a friend though, because it still doesn't feel like love. Only hugs from those who love you and the touch of God's unconditional love can do that. So that is my lesson for this time in my life.

Here is my recipe. Even easy enough to make while heartbroken. Sorry for the not so great photo--it was getting dark and I just didn't have any creative juices going. I am back on track from my crisis potato chips, btw. They just didn't help.

Hazelnut Cheesecake Dessert

8 oz neufchatel or cream cheese

1/2 cup ricotta cheese

1/2 cup hazelnut sugarfree syrup

1 tbsp cocoa powder

1 tsp powdered Swerve

Place all ingredients in a food processor or blender. Process until smooth. Pour into 4 dessert glasses and chill.

With neufchatel cheese, each serving has:   74 calories     2 carbs      6 g fat   5 g protein

So lets keep this true confessions theme going. I thought Pearson had finished this dessert off the night I made it. As I headed into turn the lights off in the kitchen and head to bed, I saw there was still a serving left. Still in the bowl of the food processor. With the kind of attitude that comes only with true weariness, I just dumped it back into my dirty punch cup and placed it in the fridge. Under the mushroom leftovers. It sat there three days without so much as a piece of plastic wrap to cover it. Yup. Before writing this post, I went to find it. Still there. Oh my, this is still so good! Despite all my gloominess about food not fixing your problems, please do try this. If you are already in a good mood, then it will bring a smile to your face!

Now on with my story, because this much could involve you just a little. As most of you know, cooking and blogging are not my calling. I teach. I seek out kids who are crashing in the traditional classroom. In my program, it is not all about grades and arbitrary standards of success. Instead of experiencing a hundred little failures a day, they get to learn in an atmosphere where they can learn but not fail. We focus on the ways they learn best. This requires a lot of one on one instruction and will only work in a small school setting. Think one of a kind artisanship instead of mass production. That's is what my school is about. This past week, I have been facing closure. Financially we are not making it. Most of our teens need scholarships. We never turn a student away. This week, I lost both of my young directors, one of whom is my son. One leaves on good terms and the other, not so much. Without a volunteer staff, I have no idea how to carry on. But several of my incredible teens have begged me not to give up. See my gift from one of my students?

To pull together a restart, I need to find more volunteers. I cannot run a full summer program without more adults. At this point, I don't have enough money to get the summer rent paid. Every penny I earn through my cookbook sales goes to our school. Not just a percentage. All of it helps provide for these kids. So, If you want to help us out, buy some books and you will be a winner too. Either my e-book or any of the Low Carbing Among Friends cookbooks if you order through my page. http://amongfriends.us/24-7-LCD.php

If you would like to know more about our educational model, check out our webpage. www.elementeducation.org 

We take donations via paypal, so if you have all our books, any donation would mean a lot to our teens...and me. And maybe once the financial crisis is over, I will find more time for blogging and recipes.

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Proceeds from my book sales go entirely to support my educational program. Your purchase makes a difference to the teens I teach.

Cinnamon Danish Doughnut Holes

I managed to get a slight upgrade for breakfast today. Lately it has been lots of pre-cooked sausage patties. I have been running out the door with an insane life lately, dealing with getting my school house renovated and dealing with the death of my father. Hard to prioritize recipe creation in there.

This one is not so much a new recipe either--but it is a new adaptation of an old recipe. Since I have received several snotty comments lately about not posting every recipe, I will include this variation along with the original. I want to take a minute to thank those of you who sent notes of support to me. I do get hurt when readers get all bent out of shape about my promotion of my cookbooks. Afterall, I do say that this blog is a companion to my Diner e-book. It is a companion to our Low Carbing Among Friends series as well. I certainly don't promote my blog as a free recipe page, although there are hundreds of free recipes. Go figure. I suppose turning on my computer after a tough day, it is even harder to see those comments. Thankfully I have my faithful followers. Your nice comments keep me going.

These were tasty. Like my original recipe, these are made with coconut flour. They make the texture really similar to those packaged Gems. I made doughnut holes this time, but if you want to turn on the oven, the doughnut pan would work too. I used my little cakeball machine this morning. Quicker and less heat. Over hundred again here. I hate summer heat.

The secret ingredient today was the addition of Cinnamon Danish Swirl flavoring drops by Capella. This is one of my favorite flavors. I add it to my coffee sometimes too. Especially if I have a second cup. You can omit this, and add any flavoring you like. This is a very versatile recipe.

Cinnamon Danish Doughnut Holes

1/4 cup coconut flour
1/8 tsp salt
1/8 tsp baking soda
2 packets sugar substitute 
1/2 tsp ground cinnamon 
2 large eggs, room temperature
2 tbsp any favor Da Vinci® Sugar Free syrup (30 mL)
1/4 cup coconut oil warmed (60 mL)
25 drops Capella Cinnamon Danish Swirl Flavoring

GLAZE:
2 tbsp powdered sweetener
1 tsp water
5 drops Capella Cinnamon Danish Swirl Flavoring

 

Preheat cakeball maker. Spray with cooking spray or coat with melted coconut oil.
In a small bowl, combine the coconut flour, salt, sweetener, baking soda and cinnamon. Stir the eggs, syrup and coconut oil into the dry ingredients. Mix until combined.If your eggs are cold, place the mixture into the microwave oven for 20 seconds to remelt the coconut oil and thin the batter.

Spoon half the batter into the cakeball maker. Close the lid and bake for 5 - 7 minutes.

Make the glaze by combining the powdered sweetener, water and flavoring drops. Dip the holes into the glaze, then sprinkle with additional cinnamon.

John really appreciated these this morning, even though I did serve them with a side of pre-cooked sausage. Again. I thought I should share a bit of my newest project with you. Here at the end of the post, so that if you don't give a hoot, you can just move on. This is the project I was working on at the school yesterday. It is for our literature room and library. The mural is flanked by couches so the teens can sit and read or hold book discussions. It reads, "Love all, trust a few, do wrong to none." Seemed fitting for today. Thanks, Shakespeare.

Hawaiian Chicken Salad

I feel like I should eat this outside, soaking up some rays. I promise that when my parents took me for my college graduation trip to Hawaii, I must have had something like this! I can just picture hula dancers and palm trees. We don't have many of those here in Oklahoma. I'll just close my eyes while I eat.

The cream cheese in the dressing base makes this really creamy. I got that idea from a similar salad on Allrecipes. Of course, to make this low carb, we must do without real pineapple and other fruits. This would be wonderful with some extra fresh fruit stirred in if you can afford the carbs. I think some jicama would make a nice crunch too.

This is simple to put together using Freezer Favorite chicken cubes. I used pineapple flavored Da Vinci sugarfree syrup, but you could easily sub some sweetener and a drop or two of pineapple flavoring. I used to have a bottle but haven't found it in the stores lately. Pineapple DaVinci is one of the flavors I like to keep around because it is great in sweet and sour sauces too. If you can't do sucralose, you should seek out an alternative flavoring.

Hawaiian Chicken Salad

2 cups precooked chicken cubes, thawed or cooled if freshly cooked
3 ounces cream cheese
3 Tablespoons mayonnaise
1/4 cup Pineapple sugargree Da Vinci syrup
1/4 cup dried unsweetened coconut
1 diced celery rib
1/4 cup diced red bell pepper
1/4 cup chopped nuts--walnuts, almonds or macadamia nuts

Warm the cream cheese and stir in the mayonnaise and the syrup until well blended. Add the coconut. Dice the celery and bell pepper finely. Add them to the chicken cubes. Stir the dressing in until everything is well coated. Chill for half an hour. Place chilled salad on lettuce leaves. Serves 4 as a light lunch or 2 hungry islanders.

This is a busy time of year for me, so I must now go to prepare some table decorations for the prom dinner for my youngest son. I am sparkly with glitter from head to toe. So glad you all can't see me today! I think the break to enjoy this out on the patio will do me some good. Even if it is all in my mind, a mini vacation is a wonderful thing.

Five Spice Sweet n Sour Chicken

What a great way to clean out the veggie drawer. I had a few odds and ends that needed to be eaten really soon. This is what I came up with. Using Freezer Favorites Chicken Cubes makes it easy.

The five spice powder is exotic and full of flavor--slightly licorice. Combined with the sweetness of Pineapple Da Vinci syrup and the tartness of garlic vinegar. Yum. John couldn't stop saying how much he liked it. He does miss his Chinese buffets..."Shiney Food" as my boys used to say when they were little. I almost named this dish after that affectionate term, but I am betting that would confuse you!

Five Spice Sweet n Sour Chicken

2 Tablespoons good quality oil
2 cups diced pre-cooked chicken
assorted veggies to stir-fry, about 5 cups
Sauce:
1/2 cup chicken broth
2 Tablespoons sugarfree ketchup
2 Tablespoons sugarfree Pineapple Da Vinci syrup
2 Tablespoons garlic vinegar (or cider vinegar plus 1/2 teaspoon garlic powder)
2 Tablespoons of soy sauce or Bragg's Aminos
1 teaspoon onion powder
1/4 teaspoon Chinese 5 spice powder
1 dropper of liquid stevia--or sweetener of choice to taste
3/4 teaspoon glucomannan powder or 1/2 teaspoon xanthan gum
Hot chili paste, optional

Chop and dice vegetables into sizes which will cook in the same amount of time. Heat oil and add vegetables, stirring lightly. Add chicken cubes. While those are cooking, prepare the sauce. Stir together all sauce ingredients except thickener. Once they are all combined, very slowly add in the glucomannan or xanthan, whisking briskly. Pour this sauce into the cooked vegetables and chicken. Stir to coat. Sauce will thicken a bit more with heat if using glucomannan. If you want a hotter dish, stir in some chili paste before serving.

I love having Freezer Favorites waiting. The chicken cubes can be turned into so many dishes, and make the prep quick and easy. The kids were eating leftover pizza, so we got this. I think it really should feed 3-4, but John and I managed to eat it all up! Dinner will be light, I think.

Smoothies and Puddings with Glucomannan

Another situation where I am late to the party. I am just now getting around to trying out glucomannan powder. I knew about it, and even thought about ordering it plenty of times before, but just refused to invest twenty bucks plus a huge shipping cost. I am cheap like that, always have been.

But when I saw it at another vendor, cheaper and less shipping, I knew I had to break down and try it. Afterall, it is supposed to be so good for diabetics. Here is what the Health Diaries had to say about this innocent looking white powder.

Weight Loss
Glucomannan is a soluble fiber that absorbs several times its weight in water and forms a gel in the stomach, giving a feeling of fullness, slowing gastric emptying and slowing the digestion of fats.

Allergy Relief
In mice, glucomannan powder inhibited the development of atopic dermatitis and overproduction of substance P and proinflammatory cytokines. It also inhibited overproduction of IgE, the immunoglobulin that causes most of the body's allergic reactions. (reference)

Lung Cancer Prevention
Studies in mice indicate that glucomannan powder may have a strong inhibitory effect on lung tumors. (reference)

Hyperthyroidism Treatment
Researchers have been studying the effects of glucomannan on thyroid hormone levels in patients with hyperthyroidism. Results have been positive so far and glucomannan may be a good complement to standard hyperthyroid treatments. (reference)

Lower Cholesterol
In one study of 63 healthy men, consumption of glucomannan powder significantly reduced total cholesterol, LDL ("bad") cholesterol, and triglycerides, while HDL ("good") cholesterol was not lowered. (reference)

Blood Pressure
In the same study of 63 men, the mens' systolic blood pressure decreased by an average of 2.5%.

Constipation Relief
Glucomannan decreases fecal transit time and provides very good constipation relief thanks to its soluble fiber. The gel that forms in the stomach aids digestion and elimination as well.

Help for Type 2 Diabetes
Glucomannan keeps fasting blood glucose levels stable. In one study, diabetic patients were given glucomannan for 90 days and their fasting glucose levels fell by an average of 29%.

Anti-Aging Benefits
In one study, researchers found that feeding rats glucomannan meal for 18 months delayed cell aging, arteriosclerosis, and brain deterioration. (reference)

Healthier Meals
It can increase the volume of recipes and be used as a healthy thickener, which allows you to create lower-fat, lower-calories meals and desserts that are good for your overall health.

Sounds good! I will be sharing some more experiments with you soon enough. This is something we don't want to rush. Already this afternoon, I am feeling the tummy rumblings associated with that increase of fiber. Definitely don't want to overdo that one!

This morning, I made two fabulous smoothies. John's was the strawberry cheesecake smoothie in the photo. I used some leftover cold coffee and made a cappucino smoothie for me. Both were good, and had a great thick mouthfeel thanks to the glucomannan. I couldn't tell much difference though from when I add in xanthan gum. Both do the trick. Glucomannan does seem to mix in a little easier though.

I am also playing around with an eggnog flavored pudding. I haven't eaten much of it so far, as mentioned above, I can't spend the day in the bathroom. I will pack it up for lunch at school and work tomorrow. The consistency is not exactly like an old fashioned pudding, but it is tolerable. Not nearly as slimy as xanthan gum. I did detect a little coating on my tongue it seemed. It will be fun to keep playing with this stuff. I have so many flavors of Capella drops, that alone could keep me going for weeks. Then there are the bases--dairy, almond milk, fruits, etc. Should be fun.

Here is what I did for the strawberry smoothie.

Strawberry Cheesecake Smoothie

5 frozen whole strawberries
3/4 cup cold water
1/4 cup home made Greek yogurt
2 Tablespoons sugarfree vanilla syrup, I used Da Vinci
6 drops Capella Cheesecake flavoring
1/8 teaspoon powdered stevia (or sweetener of choice)
1 teaspoon glucomannan powder

Add first six ingredients to blender. Mix well. Sprinkle the glucomannan powder lightly over the surface. Immediately blend again on high. Let the smoothie rest for 5 minutes before serving to allow it to thicken.

For my smoothie, I did basically the same thing using a water and cream mixture rather than the yogurt. I used Capella Cappucino drops to enhance the coffee flavor. I think next time I will add a scoop of vanilla protein powder to up the nutrition.
These smoothies will definitely keep you filled up for a while. A smaller version would make a great late night snack too. It would replace those ice cream cravings I hear some people have. I don't get those, personally.

If you are interested in purchasing some where I did, go to Healthy Village and order a pound for $12.40. I purchased some stevia and some dehydrated veggies while I was there too.

Dollar Tree Flavorings

I frequent my local Dollar Tree Stores all the time. You just never know what you will find! Being into crafts and foods, I keep my eyes open.

This week, I noticed some bottles of coffee/tea flavorings that were new. I looked at the bottles--Vanilla, Hazelnut and Caramel. Those are three of my DaVinci favorites. The bottles did not say sugarfree. But for some reason, I flipped over to see the ingredients list. No calories, no carbs, no fats, no nothin'. Sweetened with Sucralose. Hmm. Why didn't the bottle say so in the first place?

For a buck, I had not much to lose. Amazingly, these are good. Maybe not quite as strongly flavored as the premium syrups, but way cheaper! The plastic bottle holds 12.7 fluid ounces. It recommends using between half an ounce to an ounce per serving. Hoping to find more about the brand, Cafe al Fresco, I did an internet search. Nothing came up, so I am assuming that these were perhaps once a part of gift packages? Who knows?

They passed my taste test. I am enjoying a cup of joe right now flavored with the Hazelnut. The would be good in my cream cheese puddings too. I am going to stock up on some more later this week. Who knows how long they will last?

Saint Pat's Shake

It is a tradition at our house. For years, I made these green breakfast shakes and told my then little guys that they were made from broccoli. I warned them that they would get nothing else to eat all day if they didn't drink their milkshake. After much fear and trepidation--for a few years anyway--they tried them. Of course, they were always vanilla with a bit a green food coloring added, but hey, it was fun. I can remember my oldest bragging to a friend that he liked broccoli milkshakes.

Well, sadly everyone is grown up now. I just can't lose that tradition, though, so I made one for my sweet hubby this morning. His shakes are always protein shakes and sugar free, of course. Christian doesn't like them much, so he had to fend for himself. I just used my standard shake recipe, but in case you don't know it, here it is, St. Patty's style.

Saint Pat's Shake

Into a blender, add:

4 ice cubes
1 scoop vanilla whey protein powder
1 ounce cream cheese
2 Tablespoons cream
1 cup water
1/4 teaspoon xanthan gum
DaVinci sweetener to taste (this morning I used English Toffee flavor)
5 drops green food coloring

Whirl it all up in the blender. Pour it into a shake glass and serve one.

So, tradition upheld. I tried to grow some cute little shamrocks in that tiny pot. I guess I should have started sooner. I definitely don't have a green thumb. Still deciding if I am going to attempt any squash or peppers again this year. Last year was so sad.

Our St. Patrick's Day dinner will not include corned beef this year. Not enough of us like it. Instead, I am making up several meatloaves. One for tonight and more for the freezer. We will be having oven roasted cabbage, though. Hopefully, that will make it feel like a holiday. Interestingly, my Humanities class is studying the Irish Potato Famine this week. I do plan on feeding Christian some potatoes tonight since it is almost always a potato famine around here. After that, he is outta luck!

Cozy Cranberry Hot Drink

The chill is in the air, and there is no better place to be than by the fire with a soft afghan and a cup of this Cozy Cranberry Hot Drink. This goes together almost instantly and is very flavorful. If you miss apple cider, give this a try.

Back in my college days, my sweet mama would send me care packages. I remember always requesting her Russian Tea mix. It was a dry mix, made mostly with Tang and sweetened tea mix. Gee, could I have gotten any more sugar? I loved it because I had a little hot pot that I could use in my room. No microwaves in dorm rooms then. The tea was a nice change from sodas. This tastes very similar, but has no sugar at all.

It will require a trip to Aldi, and perhaps an order from Netrition. Both good investments if you plan a long winter. The main ingredient is the Fit n Active Cranberry Drink from Aldi. I like that as a replacement for juice in the mornings too. No aspartame, which is good. The next main ingredient, I buy from Netrition. Pineapple DaVinci syrup. I use that often...when I manage to keep a bottle...it is one of my favorites.

Cozy Cranberry Hot Drink

1/2 cup Fit n Active Cranberry drink
1/2 cup water
1/8 cup Pineapple DaVinci syrup
a short squirt of lemon juice-about 1/4 teaspoon
a sprinkle of pumpkin pie spice

Mix everything together and heat in a cup in the microwave or on stovetop. Serves one in a mug.

Small tea cups may overflow, but my standard coffee style cup works great. I like to serve it in a clear mug so I can see the gorgeous color.

Hubby still has dinner waiting in the oven. He was not able to eat the burgers I sent for lunch until after 4 p.m. Glad that dinner was a freezer casserole, Sloppy Tom. That one will hold up well in a slightly warm oven until he is ready to eat. Now I am going to snuggle with a blanket fresh from the dryer and watch a movie with the boy. Hot drink, warm blanket, snuggly dogs. Who could want more on a chilly Fall evening? Well, it might be better if the dishes were done and the laundry put away, but I am still planning to bask in the glory of my hot drink. Better go before I drink it all here at the computer!

Pumpkin Cheesecake Pudding

I made these wonderful little dessert shots to take to that Thanksgiving dinner. They are deceivingly easy to make. They have the flavor of a cheesecake, the ease of a pudding, and the beauty of a dessert shot. For the crowd I was trying to accommodate, I made a double recipe and got 14 dessert shots. The photo above is another batch made in my shot glass tonight. I still had some pumpkin puree left over, and we really like this simple dessert. For the get together, I filled those tiny disposable cups intended for rinsing your mouth in the bathroom. Not as pretty, but they travel well and dispose easily. They still look fine if topped with a squirt of canned whipped cream.

Dessert shots are great because they allow you to limit your dessert consumption--or on Thanksgiving, eat more than one dessert! At our house we often hear the ladies say, "Just give me a tiny slice." Sound familiar? The guys just say, "I'll take one of everything." This pudding made into shots makes both groups happy. Want the recipe?

Pumpkin Cheesecake Pudding

8 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup sugar free DaVinci Syrup, vanilla or Pumpkin Pie flavor
1/2 cup pumpkin
1 teaspoon pumpkin pie spice (if using vanilla syrup)
Whipped Cream for topping

Blend everything together in a blender or use a stick blender. A hand mixer will do if the cream cheese is soft. Pour into dessert cups or shot glasses. To make a layered dessert, add whipped cream in between layers of pudding. Chill before serving. This recipe will serve 4 regular desserts or 7-8 dessert shots.

This is a variation on my Better Than Instant Toffee Cheesecake Pudding. Feel free to leave out the pumpkin and add any flavorings you like. Too easy to be so good.

Pineapple Meatballs

You can tell I have my new bottle of Pineapple DaVinci Syrup now, because I keep coming up with ways to use it. It has gone into home made Greek yogurt,Pina Colada Muffins, Pineapple Dipping Sauce and now, my Pineapple Meatballs. This flavor is very versatile.

The sauce is tart and sweet, very similar to a regular sweet and sour sauce. Unlike other sauces, it is very diabetic friendly. Sorry, no new recipe tonight. The "how to" is already in the ebook. You will find it with the Mega Meatballs recipe in the Freezer Favorites section. If you miss a good Chinese buffet, this is just what you need. Be sure to make the extra meatballs for the freezer, because you will have about two cups of sauce. Of course, it is also good with chicken or pork, especially fried. But then, that is a lot more trouble, and as you know the point of the Diner system is to spend less time in the kitchen. Still, if you have a free afternoon, this sauce would be awesome coating fried chicken.

Keep this idea handy if you plan to have any holiday parties. These meatballs could easily be made in a cocktail size and kept warm in a small crock pot or chafing dish. You might even like a little touch of hot sauce added in.

I tried a new recipe I found online today for coconut flour crackers. Not so good. They had cheese in them, but the cheese did not incorporate well into the dough. When I baked them, little balls of cheese erupted all over the top. They looked rather diseased, as if they had blisters. Guess what? I am not publishing that recipe! Once I got past the appearance, they failed the taste test too. They seemed quite thin, about as thin as I make the Almond Thins which I dearly love, but they stayed rather chewy. I am just not a fan. Somehow, though, I will find a way for us to eat them. They are too expensive to let go to waste. I am thinking about giving them a whirl in the bullet and using them to top a casserole. Frugal. I know.

Porky's Bento

Yesterday was a full day! It was one of those days, that if you can stay low carb through this schedule, you can do it anytime. We were out the door early for classes, managed to be home for dinner just an hour before teenagers invaded our home for a movie night and sleepover (little to no sleep involved).Although I do admit to succumbing some carby snacks from time to time, I was able to keep my diabetic hubby on the straight and narrow. After all, he wasn't the one who had to pop the popcorn and bake the pizzas for the teenagers. I promise to get back my discipline today.

Yesterday's bento lunch was so yummy, and easy to put together in a snap. I used canned luncheon meat--okay almost like Spam, just the Aldi brand. I have heard that Spam is really popular in Hawaii. So I took that lead and made a wonderful little pineapple sauce to go with it. That was just mayo and pineapple DaVinci syrup stirred together. It was great with the ham chunks and with cubes of butternut squash too. Besides those dippers, I took along a low carb brownie and a hard boiled egg. The egg was especially good with the piggy theme, since it was a bacon stuffed egg. I just made a deviled egg as usual, but added bacon bits to the yolk mixture, and sprinkled it with bacon salt. Tasty stuff.

With all the teenagers on their way in the evening, I was so glad that I already had a casserole prepared in advance. We feasted on a Mama Mia chicken casserole from the Multiply Meals section of the e-book. It is rich and good. Amazingly, dinner went from fridge to plate is less than ten minutes. On days like that, my meal planning system is truly a survival tool!

Coconut Mousse Dessert Shots

Tonight's dinner was a Multiply Meal--Chicken Blanco. I wanted a little dessert, so I stayed with the white theme and made some creamy little dessert shots with coconut.

I love toasted coconut, and was lucky enough to find unsweetened coconut at my regular grocery store last weekend. Usually, I have to make a run to Whole Foods to get that. These are nice big flakes too. Here is the recipe I came up with using my bullet style blender. I am out of liquid sucralose right now, so I used Splenda packets. Use whatever sweetener you like.

Coconut Mousse Dessert Shots

1/3 cup heavy cream
2 Splenda packets
4 ounces cream cheese
4 tablespoons Vanilla DaVinci syrup
3 Tablespoons coconut flakes

1. Lightly toast the coconut flakes.
2.Use the bullet blender to whip the cream. Put whipped cream into a small bowl and add one packet of sweetener and 2 Tablespoons of syrup. Stir well.
3. In the blender, whip together the cream cheese, one packet of Splenda and the remaining 2 Tablespoons of syrup. Once this is well blended, stir in 2 Tablespoons of coconut.
4. Gently blend the cream cheese mixture with the whipped cream.
5. Alternate tiny bits of coconut and mousse in dessert glasses. End with a sprinkle of coconut. Makes 3 dessert shots.

This dessert was quite nice. It is so nice to have portion control with my shot glasses. I probably would have eaten the whole batch.

Kahlua Pig Stir Fry

I planned for Waikiki Stirfry as my third meal of the Triple Play meals this week. But, as life often goes, things got messy, and I found I was out of pineapple DaVinci syrup. I planned on picking up some pineapple flavoring at the grocery store, but none could be found...even at two stores. So I changed up some ingredients and made a brand new dish. Still very "islandy"--is that a word? Who cares.

I did have some Kahlua flavored syrup. I did have some coconut milk. The beginnings of inspiration. I threw various veggies in the skillet--you can put in whatever you have. This time, I added about 3/4 a pound of frozen snow peas, 1 cup of coleslaw mix, 1/4 zucchini, and some red bell pepper. Once they got going, I mixed half a can of coconut milk, about 1/4 cup DaVinci Kahlua syrup, 1/2 teaspoon of ground ginger and a half teaspoon of xanthan gum. I whirled this around in the bullet blender to really mix in that thickener. Next, I added the already cooked and chopped ham to the veggies. Once that was hot, I stirred in the coconut milk mixture and let it thicken up for a minute or so. I served it up and sprinkled some chopped peanuts on the top for crunch.

The boys sneared at it as "Chinese" food. They don't share my passion for snow peas. I think it is wonderful. We'll see if John likes it. It is packed in his lunch bag. I am eating mine for brunch. Once it was cooked, it smelled too good to pass up. The Breakfast Bonanza muffins I microwaved can be my snack later! Flexibility can be the mother of invention too, I guess. Aloha!

Strawberry Cheesecake Muffins

My sweet friend and fellow Diner, Kahri, just gave me a gorgeous, handcrafted gift. I couldn't wait to make something pretty to show it off. Isn't that doily in the picture with the Strawberry Cheesecake Muffins beautiful? I cannot crochet, knit, or even keep count to do cross stitch, so I am in awe at the beautiful work she does. It is even more amazing that she does this as well as care for four kids! I am not too sure my muffins are worthy, especially since the whipped cream kept melting on me. That's summer in Oklahoma.



Pretty or not, these little cheesecakes are very easy to assemble and my guys loved them. The recipe is slightly altered from my usual recipe in the e-book, so I'll give it to you here.

Strawberry Cheesecake Muffins

8 ounces cream cheese
2 eggs
1/2 cup sugar substitute
2 Tablespoons Vanilla DaVinci Syrup
8 drops Capella strawberries and cream flavor drops (may substitute 1/2 teaspoon extract)
2 strawberries

Soften cream cheese and dice strawberries finely. Add all ingredients to a bowl and mix with a hand mixer. Pour into sprayed muffins cups and bake at 350 degrees for 20 minutes. When cooled, invert onto a plate and top with whipped cream. Optional: drizzle with strawberry or raspberry syrup.

Drinkable Yogurt on the Go

They say the drinkable yogurts in those cute little bottles are a trend that is here to stay. I have been making my own yogurt, even the drinkable kind, for a while now. It is handy when you don't have a spoon, or want to take it along for the drive. Or when everyone else is drinking milkshakes from Sonic. I have incorporated a few ideas to make yogurt smoothies even better for your health. These home made drinks are much cheaper than the store brands too. Plus, you can make your favorite flavors.

I use the yogurt fresh from the culturing process. Homemade yogurt tends to be a little thinner than store bought variety. After setting some aside to drink, I drain the rest to make thicker, Greek style yogurt for spoon eating, or drain it even longer for yo cheese. For the drinkable variety, I thin it, flavor it and pack it for later.

One trick I have used to make the yogurt healthier is to use the powdered vitamin supplements intended for water bottles. There are several brands available which are sugarfree. In my cupboard I happen to have Fulfill, which adds one additional carb and uses part aspartame, and Vita Splash, which adds three carbs, but is sweetened with sucralose. Unfortunately, I haven't found any that are unsweetened. These add some flavor, so taste as you go. It really depends on how much yogurt you are sweetening, and which flavors you choose to use. Each tube of vitamin mix is meant to be added to one water bottle, but with yogurt, the mileage may vary.

If you don't like any artificial sweeteners, you can still make drinkable yogurt. Thin your yogurt of choice if you use store brands. If you get unflavored, just add the flavors and sweetener of your own choosing. I sweeten it and add coffee flavoring drops or DaVinci syrups. The Capella Boston Cream Pie is delicious. It is also especially yummy to blend in strawberries or other fruits, or to add a fruit puree.

Now, what to pack it in? I have saved old mustard jars that are just right. They hold just over 4 ounces, and have openings that are easy to fill. I can travel with the lid on, then remove it and pop in a straw in the car or at my desk. In the photo, the jar is decorated with glass etching and polka dots. That is a craft project I am testing for Christmas. Just so you know, the yogurt does not have the measles!

One of these will go with me out tomorrow. Now, I am off to finish up the meatloaf and broccoli salad for tonight's dinner. It smells fabulous in here!

"Broken Glass Jello" Goes Sugarfree

This is one of those classic Jello recipes from the 60s. While I do admit it has a ton of eye appeal, the recipe needed some fixing. It was not too hard to adapt to low carb. My main problem was finding blue Jello. My stores only seemed to have that in the sugary version. I ended up with raspberry, lime and peach. Unfortunately, most of the choices were red, and that would not have been as pretty. Even without the blue, this makes a tasty light dessert that is sure to please company or guests at a potluck. It is not hard, just a bit time consuming waiting for gelatin to set.

Broken Glass Jello

3 packages sugarfree gelatin
1 package unflavored gelatin
3/4 cup cream or half and half
1/4 cup water
1/4 cup vanilla DaVinci syrup

Prepare flavored gelatin as directed on package. Chill for several hours. Cut into squares. Place Jello cubes into an 11 3/4 x 7 1/2" casserole dish.(or the equivalent) Be sure to mix the colored cubes for the best effect. Keep cold. Soften unflavored gelatin by sprinkling it lightly over 1/4 cup water. Let sit for 5 minutes while you bring the cream and syrup mixture to a light boil. Combine gelatin and cream. Stir until dissolved. Chill this mixture until it is cool to the touch, but not gelled. Pour the creamy gelatin over the cubes. Chill several hours or overnight. Cut into squares to serve. Serves 12-16

3 Minute Chocolate Cake Trifle...yeah right

The name of this endearing little flourless chocolate cake may be the 3 minute cake, but given my "ingenuity" in the kitchen, I have managed to turn an easy recipe into an hour long chocolate experience. It really started innocently enough. I was baking a birthday cake for my brand new 16 year old and the living room full of his friends. That started smelling pretty darn good. So, I ran over to one of my favorite websites for low carb desserts and side dishes, Linda's Low Carb. I remembered an easy microwave cake made in individual servings. That seemed quick. That seemed simple enough. I decided to use Kahlua flavored DaVinci syrup instead of the vanilla in the recipe. Yum.
http://genaw.com/lowcarb/3minute_flourless_chocolate_cake.html

While the aroma of a German Chocolate cake wafted from the oven, a deep dark chocolate cake emerged from the microwave. Hmm. That was easy. Now I could have a cake while the teenagers had theirs. But what about my hubby? So, with all the ingredients out, I made another for him. Not wanting to dirty even more dishes, I took the original cake out of the bowl I microwaved it in. That gave me an idea. I had purchased a cute little straight sided bowl at the Dollar Tree last week, planning to use it for layered salads or desserts. If I wanted to make these chocolatey cakes into a trifle, I would need some frosting. I had some whipping cream and a packet of Swiss Miss cocoa mix. I think that mousse recipe is from Linda as well. For color, I threw in some cut strawberries. Unfortunately, I ran out of mousse and had to whip some more cream. While all this was going on, I noticed the layers were beginning to melt a bit in the heat wave we are having here. So I popped the dessert into the freezer to chill. I would not recommend trying this recipe in the heat if you want the layers of the trifle to stay separate and beautiful.

It is funny though, the kids keep wandering into the kitchen saying, "OOOH, is that for me?" I get to laugh and say, "No, this is diet food!" Our dessert looks better than theirs!

Coconut Cream Chia Pudding

It's official. I have gone Chia crazy. First, let me tell you about last night's dessert. If you like coconut cream pie, this is a pretty good substitute. It tastes wonderful. The texture is not quite the same, but the health benefits of chia seed meal far outweigh that issue. Bear in mind, that this recipe uses the white seed. The normal black would work the same, but would have many more dark flecks from the darker seed. Here is how I made ours.

Coconut Cream Chia Pudding

1 14 ounce can Coconut Milk
3 Tablespoons of White Chia Seed Meal (or ground whole seeds)
1/2 cup sweetener of choice, or equivalent
3 drops Coconut Cream flavoring drops (optional)
2 Tablespoons unsweetened dehydrated coconut flakes
(plus 1 tsp. toasted, reserved)

Mix the first five ingredients. Let mixture rest for 5 minutes and stir again. Chill for an hour. Stir again. Chill until ready to serve. If pudding sits overnight, you may need to stir in some water to reach the desired consistency. Toast coconut to sprinkle on the top of the pudding. Carbs will vary with the brand of Coconut Milk and sweetener used. Mine worked out to 3-4 carbs per serving

In addition to the pudding, I also played around with some beverages. In Mexico, chia seeds are added to lemonade. If you don't mind gelatinous little globs floating in your drink, it is quite appealing. I think it is fine as long you are expecting it. If not, you might think you just got served some frog spawn. eeeuuuw. In Mexico, they call it Chia Fresca. I added a twist. I first soaked my chia meal in raspberry DaVinci syrup. That gave the gel a bright pink hue. Very pretty. Then I made glass of lemonade, and added a spoonful of the chia meal to the drink. The result was very nice. You should drink this with a straw to keep the Chia suspended in the beverage. Kinda cool even if it is a little scary at first...and very good for your health.



One more thing, Chia is also good stirred into tea. I made Chai Chia. I didn't get a photo because I drank it all for breakfast. If you think I am too weird, just google "bubble tea" and find out that I am not the only one!