Longganisa Sausages

This is something really unique. Somehow, it still seems somewhat meant to be. Just the name. Almost sounds like me. My maiden name, you see, is Long. Add that to my first name, and these Filipino sausages sound almost like a tribute. Maybe I should call them Longgalisa instead. In addition to that, my boss is half Filipino and I had a chance to meet her sweet mama not too long ago. So many cultures to learn about. Yes, I am a teacher, and I am still a big nerd when it comes to learning. It is a lifelong thing for me.

Now that I run with a crowd from the Philippines, I will have to ask if they eat these sausages. My hubby was a convert. From my research I found that there are several regional varieties. I chose to make the one that is very garlicky. We love our garlic. I am no authority, but from what I can tell, most of the varieties are sweet. That makes them a natural breakfast sausage. We had them for dinner, but in a breakfasty sort of way--with eggs and fried caulirice. Almost true island style.

I am busy making all sorts of recipes featuring ground meats for the July Diner News. This is one you will find in there. I have lots of fun ideas still to try. I am experimenting with some burger hacks too. So far, our trial with a smashburger turned out well. You will have to wait for the Diner News to get all that information.

Today I was not too bright. I decided to try my mom's really old meat grinder. Ground pork is a little harder to find at my grocery store. I usually have to go to Sprouts to get a good deal on it. I wasn't going that direction, so I picked up a small pork shoulder roast. Oh my, that was so not worth the effort and the mess! Don't do what I did. Buy pre-ground pork or use a food processor. Lesson learned. The grinder is all retro and cute, but it was such a mess. I will stick with the modern conveniences. I was hoping to get a coarse grind, but it was pretty much the same as my Ninja or food processor method. Back to electric for this girl. Good to know since I still have about 5 pounds of chicken to grind.

Without further ado, here is the recipe for these Filipino sausages, Marshall style.

Longganisa Sausages

1/2 lb ground pork

2 tbsp erythritol / stevia blend

2 1/2 tsp garlic powder

1 tsp pepper

1/2 tsp vinegar

1/2 tsp salt

2 ts0 Palm oil or coconut oil for frying

Combine pork, sweetener, garlic powder, pepper, vinegar and salt. Chill for several hours for flavor to permeate the meat. Shape into 8 small logs. Heat oil in a skillet and fry until cooked through.

per sausage:   88  calories and 1 g carb

Most of the photos I saw online had the sausages in a casing. No way was I doing that! These are good. Never would I personally have put so much garlic in with sweetener. The combo does work though. I used many different recipes as resources to come up with my own. Although I am not a native, I think they are quite good. Especially if you let someone else do the grinding.

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

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

 

Chorizo Stuffed Mini Bell Peppers

These little jewels make me happy. So very yummy. Fun to eat. Not hard to make.

I have had a whirlwind of a week! Busy every night this week. Prom, plays, and dinners with friends. What a time. This is the last week of the school year, so things may slow down a bit, although I am planning for summer school already. Next year too. I have some things in the works for my diabetic cookbook too. Some healthcare events around my little part of the world. More to come there. Promises to be a good blogger were futile.  I tried a couple of recipes to share here on the blog this week. Ugh. No success. No big smiles when I tried to roast baby zucchini. I had such high hopes. Some weeks go like that.

Now back to these peppers. Again, I used the chorizo from Aldi. It is quite good and lower carb than some that I have found in other stores. I used the mild for the hubby. Great price too. I hope they keep it. I hate when things go away at Aldi.  I did see that coconut oil cooking spray was back after being gone for months. Grr. Just ordered MCT oil for my oil mister. 

Chorizo lends a sophisticated flavor--not hot, and nothing like traditional sausage. I still think it is tricky to cook. I tend to just watch ground meats for color and not watch time. That is difficult when the sausage is already the reddish brown color from the spices. Not much color change. You should probably be more careful than I am. I usually try to do too many things at once--cook, sweep, let dogs in and out, talk on the phone, etc. Maybe that is why we like things a little more well done than families with a really devoted cook. Perhaps I have over cooked a few things...but at least I have never given us food poisoning.  I am a creative genius, but certainly not a perfectionist. I could never be a cake decorator. Nor a brain surgeon. For me, messy is just as good. These will make your fingers just a little messy when you eat them. I noticed at lunch that my nails still had a bit of an orange tint. Yes I did use my fingers to stuff the mixture into the peppers. If you want neat fingers, use a spoon.

My sweet mama and wonderful middle son both shared these this morning. Thumbs up from all.

Chorizo Stuffed Mini Bell Peppers

6 oz fresh chorizo (not the cured Spanish style)
2 eggs
2 oz neufchatel cheese
12-18 mini bell peppers

Cut the chorizo from one tube. Reserve the remaining tube for another recipe. Brown in a skillet, crumbling as the meat cooks. While meat is cooking, slice the top third off peppers, creating a boat shape. Finely chop the tops and add them to the chorizo. When sausage is firm, add lightly beaten eggs. When eggs are just set, add neufchatel cheese and stir until melted in. Scoop the meat mixture into the hollow of the peppers. Smooth with the back of a spoon. Bake at 350 degrees for 15 minutes.

Serves 4:   244 calories  6 net g carbs (8 total)

These would be excellent party food too. I do love mini bell peppers for parties! Parties this time of year! I have three next weekend. Is life this busy for you?

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

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

Financiers--French Pastry Goes Low Carb

Sometimes a recipe works better than you expect. This is one of those.

This month's Diner News features a girly theme. Food for the ladies--the showers, luncheons, tea party events many of us enjoy. The manfood issue was a hit, so the girly girls should have a turn too. Spring seems the time for teas and brunches, Mother's Day treats and such. It just seems some fancier foods are in order, and French have that down to an art.

Financiers are pastries filled with the flavors of toasted almond and browned butter. They are light and sweet, and simple. Not even vanilla extract gets in the way here. Traditionally, the French bake them in special pans that create a small rectangular loaf. Supposedly, the little cakes resemble a silver or gold bar, hence the name. The other explanation is that they are a favorite of the financial districts in France. Either way, they know what is good.

I adapted a Martha Stewart recipe. You just never know with baked goods. I do love my baking mixes, but they aren't exactly the same as wheat flour. Granted, I have never had a true french Financier, but these are "tres bon" (or tres bonne, or tres bonnes-- my French is rusty and I am not sure whether these are masculine or feminine, singular or plural...does it matter?)

I invested quite a bit to test this recipe. I bought a silicone bar pan. You can get the same one on my Amazon Store. Financiers have a lot of butter. Big splurge for an experiment. A cup of almond flour. Toasting is good! Do not skip this step!

These are light and airy. I tried two different times. The first batch is lighter and cakier. The second batch baked longer. I read that french Financiers have a slightly crunchy outer surface. It is tough to get that with a silicone pan. I let them stay in the oven longer during the cool down time. I like the extra browning, but I will let you decide. Not exactly crispy edges, but still very nice. Such a simple yet sophisticated flavor.

Financiers

1 cup almond flour

8 oz butter

1/2 cup master baking mix #1 or #2

1 1/2 cup erythritol/stevia blend plus 1/4 tsp liquid stevia

8 egg whites

6 strawberries, quartered

2 tbsp granulated erythritol/stevia blend

Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Spread almond flour thinly over paper. Toast in a 325 oven for 5 minutes or until lightly browned. Remove from heat. Raise oven temperature to 400. In a small saucepan, melt butter. Stir over low heat until the butter begins to brown. When it turns golden, remove from heat.

In a medium bowl, combine toasted almond flour, baking mix and  sweeteners. Stir in melted butter. Stir in egg whites. Pour batter into greased muffin cups or Financiers molds. Add strawberry slices on top. Bake at 400 for 7 minutes. Turn oven heat down to 350 and bake an additional 6 minutes. Turn off oven and leave the cakes in the cooling oven for 5-10 minutes. Remove and let cool in the pan for 10 minutes before removing. Sprinkle with granulated erythritol.     

                                                          

 Makes 14-16 bars.   237 calories  3 g net carb

John's brother is visiting this week from Indiana. I left the guys with some Financiers for breakfast. They were too afraid to eat them, thinking they would spoil my photo shoot. Silly boys! Now I can't give you the man review. It doesn't matter since this month is all about girly girl treats anyway! I will be back tomorrow with some snapshots of the food in the April Diner News. I still have a few photos to take before I mail out the newsletter Watch for it tomorrow, and remember to order the Diner News to get new recipes every month.

Note: If you order the silicone pan to make these, be sure to click over to order the squared version rather than the rounded one on the opening page. Amazon's description link is incorrect also, so please be aware these are not intended solely for use with soapmaking. Baking is #1. This pan is also great for breakfast casserole sticks and brownies.

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

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

DIY Yogurt cups for Lunches and Snacks

Don't get me wrong. I like yogurt. I have always included it in our low carb lifestyle, opting to go with the idea that much of the lactose is consumed by the active cultures. I don't pay any attention to carb counts. But even the single serving containers hold more yogurt than I usually want. My sweet tooth is pretty tame. 2 to 3 ounces is plenty for me. But leftover yogurt is gross.

Back when my youngest was on the SCD diet, I had to make lots of homemade yogurt. And it had to be cultured 24 hours. That can make for a tangy treat. I learned lots of ways to flavor it for him too. Grocery store flavorings, LorAnn flavorings, Capella drops, juices and even peanut butter powder. I have an arsenal. I have shared many of these ideas before. To learn my way of making homemade yogurt, see this post. For more flavoring ideas and how to set up a fun yogurt bar for company, see this post. I love making yogurt parfaits with layers of sweetened nuts in between different flavors of yogurt. Yum.

The days of needing to make my own yogurt are past, and I have been enjoying the Oikos Triple Zero Greek style yogurt from Dannon. I like that it is sweetened with stevia. Penny pincher that I am, I prefer to buy the big container and make lots of different flavors. If you buy the vanilla, it is quite simple to add some additional flavorings to mix things up. No getting tired of vanilla everyday. For a long time, my routine was to add flavorings and sweetener to plain yogurt. Now I can skip the sweetening step and save a little more money too!

I like these little food containers from Dollar Tree. Like I said, I don't need the bigger 4 or 5 ounce containers. I eat yogurt as a side dish, not as a breakfast. That is just too much sweet for me. These are just right. The snap on lids are lunchbag safe, fit in my Bento boxes, and give me just the right serving for my little dessert. It is great to make a bunch of single servings at one time and then enjoy lots of flavored yogurts during the week. I use my chalk ink pen to write the flavors on the lids. Washing that off is a breeze. This set of markers is a little pricey, but has lasted for 4 years. Grab your 40% coupon for Hobby Lobby or Michaels and get some. They write on jars as well.

I have to say that two of my favorites are newer experiments. I used to stir peanut butter into our yogurt, but now I use peanut flour. It is not as hard to find as it used to be. It was once a coveted substance from Trader Joes--and for me that was a state away. (My town is finally building a Trader Joes. I am so excited. Pretty close to me too.) I have purchased some from Netrition. I love that I get the same great taste with fewer calories. We old girls seem to have to watch that.

John and I both like my blueberry chia jam stirred into the vanilla as well. That recipe is super simple and good for you. Find that on this post. Other flavorings are good too. If you want creative you should look online for Capella or LorAnn flavorings. Some like chocolate but I loathe that. The tang just doesn't go away for me, and I can't do tangy chocolate. Of course, fresh diced strawberries is a treat too, but I save those for desserts and eat them right away. These are good for the long haul.

The other flavor I adore is lemon. It just marries so well with the tartness of the yogurt. I add organic lemon oil most often, but I have also had success with lemon juice. Even a packet of TrueLemon works well. Sometimes I make a big batch of just lemon yogurt. Then I add all three to really ramp up the citrus punch. This has got to be my all time favorite. You should try it too. Those of you who do essential oils could get some amazing lemon flavor there.

So it is Sunday, my prep day for the week, and now I have some great Greek yogurt in my fridge. Today was short for me because I had two boys home. What a treat for this mama. What did you get done today?

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

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

Mint Chocolate Chip Shake

I am cooking up a storm here! Speaking of storms, it is been a weird week. We had some severe weather--spring in Oklahoma. Tornado in the next town over. Lots of power outages, so school attendance was down. We had no problems at my house, thankfully. We have been there and done that! The basement at school took some water...but life is back to normal now.

The cooking storm is all the new recipes I have been creating for the next Diner News. Man Food. Oh my goodness, my hubby loves me lately. Every one has been a winner! Just you wait until the first of April when that comes out. Until then, I did promise you more with those chocolate chips I have been making. How about a thick, creamy vanilla, mint and chocolate chip shake? Oh yeah! Add a little protein and it is all good. Very good. Husband liked his too, and it is not even in the newsletter as a guy favorite. I got the idea from Julieanne at Joy for Our Journey.

This is tasty as a plain chocolate chip flavor if you don't care for the mint. I love the little bursts of chocolate that travel up the straw and surprise your tastebuds with the wonderful flavor you love! When making it, you have some wiggle room with the thickeners. My glucomannan seems to need a little more than many recipes call for, so start with the smaller amount and add more if necessary. It should help make the shake thick but not slick. (play around enough with glucomannan and xanthan gum and you know what I mean, right) Once you know your supply's thickening power, you can adjust recipe amounts up or down.

We are loving the cashew milk these days. It is a little lower in calories than almond milk, and it seems to be thicker too. All the better for a thick shake. The cottage cheese helps there too, but I promise you won't know it is there. John is an avowed cottage cheese hater, and he loved this. It can be a filling breakfast or just the thing to ward off the evening munchies. Yes, Sonic has started the half price shakes after 8 promotion. Not good advertising for my diabetic husband or my late night urges to eat.

If you need to make your own chocolate chips, the recipe is here.

Lisa's Mint Chocolate Chip Shake for 2

1 1/2 cups cashew milk or almond milk
1/2 cup water
1/2 cup cottage cheese
1 scoop whey protein isolate, vanilla or unflavored
3 tbsp sugarfree chocolate chips (divided use)
3 tbsp erythritol/stevia blend
2 tbsp heavy cream (optional for creaminess)
1 tsp vanilla extract
1/4 tsp mint extract
1/4 - 1/2 tsp glucomannan or xanthan gum
6-8 ice cubes

Combine cashew milk, water, cottage cheese, whey powder, 2 tbsp of chocolate chips, sweetener, cream if using, vanilla and mint extracts, and thickener of choice. Start by adding the lower amount of glucomannan or xanthan gum and add more if the shake is too thin. Process until the chocolate chips are in smaller pieces. Add ice and process again until ice is well blended. Add the remaining tablespoon of chocolate chips, processing just until they are broken well enough to fit through a straw. Pour into 2 glasses and serve.

Per serving: approx.    200 calories      4 net g carbs (protein powders will vary)

Now that the cold weather seems to be behind us, it will be time for more cool shakes like this one. Since Sonic has so many flavors, maybe it is time for me to get a little more creative. What is your favorite flavor?

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

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

Bacon Breakfast Enchiladas

This fine day welcomed us with a swirl of beautiful snowflakes and a really strong north wind. Lovely when you see it, not so fun if you have to travel in it. So glad we went to church last night so we could have this lazy weekend breakfast this morning while keeping our toes nice and toasty.

I love my Incredible Egg Enchiladas, but this one is all breakfast flavors without the enchilada sauce. Egg wraps stand in for the standard tortilla. A cream cheese sauce goes over the top instead of a chili based enchilada sauce. No one would stop you from adding some green chiles or jalapenos. Well, my hubby stops me, but maybe you all like them. I sure would.

They are far easier to make than you would suspect. A slice of bacon inside each "enchilada" makes for amazing flavor. I added some sauteed peppers and onions, along with the much to be expected Cheddar cheese. Yum. Nothing better on a cold morning.

For an everyday breakfast, I think 2 is a fine serving. This morning, after sleeping in, this for us was a brunch. That's why we splurged and ate 3 enchiladas each. If you need to lower the calorie count a bit, cut back on the cheese by half. Our way is really tasty though!

Bacon Breakfast Enchiladas

1 tbsp coconut oil

3 eggs

7 strips bacon

1 cup onion and bell pepper mix

2 oz Neufchatel cream cheese

1/4 cup water

1/4 tsp salt

1/2 cup shredded cheddar cheese

Heat oil in a non stick skillet (or a cast iron skillet on high heat). In a small bowl, beat eggs. When skillet is hot sprinkle a small pinch of salt in the center. Pour about 2 tbsp of egg into the skillet. Use the back of a spoon to spread the egg into a square shape approximately the size of a piece of bread. When the top is set, flip. Place each completed wrap on a plate. Add the sprinkle of salt before each wrap to prevent sticking. Make 6 wraps.

Fry bacon until crisp. Set aside. In the same skillet, sauté the onion and pepper mixture until soft.

In a small saucepan, heat the cream cheese, water and salt. Whisk to combine into  a creamy sauce.

Divide the onion and pepper mixture into sixths. Place a line of onions and peppers into each egg wrap. Top with a tablespoon of shredded cheese.  Break a piece of bacon in half and place over the cheese.  Roll the wrap like an enchilada and place seam down in an 8 inch square casserole dish. Repeat with the remaining 5. (I needed to place one enchilada the opposite direction of the others)

Pour the cream cheese sauce over the top of the enchiladas and smooth with a spoon. Sprinkle the remaining cheese over the sauce. Crumble the last slice of bacon over the top. Bake the enchiladas for 15 minutes at 350 degrees.

Serves 3

443 calories

5 g net carbs

Serves 2

664 calories

8 g net carbs

 This is one of the recipes that will be in the upcoming Diner News for March. I will be featuring casserole recipes. Lots of comfort food ahead! I love casseroles--the ease of preparation, the wonderful flavor combinations, the endless variety... If you want to make this into a family sized recipe, just double or triple the recipe. The enchiladas do take up some room, so plan your pan accordingly. I had to run one of my enchiladas the opposite way in the casserole dish. No problem, except perhaps for those of you who are a little OCD about presentation. If that happens, just eat that one first! Still looks delish though, right?

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

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

                                                                A Table for Two here. 

Bacon Bowls--As Seen on TV

Everyone knows low carbing is all about bacon, right? Well, not to further that stereotype, but this time it is about bacon. I had seen the Perfect Bacon Bowl at the stores, but the price point was too high for me. Then it happened. The Dollar Tree did it to me again. Bacon Bowls for a buck. Actually, two for a buck. I had to try it. I am a sucker for gadgets.

These are sturdier than I thought they would be. And no, I am not being compensated at all for this review. Although I had mixed results my first try out, I think my dollar investment was not wasted. I made my sweetie a nice Valentine breakfast. He really liked the bacon and Cottage Cheese Eggs that filled the bowl. Given that it was such a special day, he also got some fresh strawberries and a Cinnamon Dutch Baby pancake. Check Low Carbing Among Friends Volume 1 for the Dutch Baby recipe. Still yummy after all these years. Cottage Scramble is in the Sept. 2014 Diner News. Love the texture of those eggs!

The bacon bowl instructions allow for use in a microwave oven, standard oven or toaster oven. Since my hubby keeps trying to get me to replace my toaster oven, I opted not to use it. The toaster oven still works fine after more than 20 years so why replace it? Just in case a grease fire broke out, I did not want him to win that argument. Even on Valentine's Day. Microwave and standard oven for us.

I tried the microwave version first. Learning curve here trying to guestimate the cooking time for your appliance. It worked great--even though I did try to pick it up with my clunky oven mitt and spilled a bit of hot fat. No injury, just a mess on the countertop. The bacon may have been a tad overcooked, but that is the way I like it. Undercooked bacon is something I just don't do. I will just reduce the cooking time by about 15 seconds next time.

 John would have liked it a bit "less crisp" shall we say. I decided his would be the oven variety. True, it did take 30 minutes, but I was willing to wait. It looked great. Not at all burned crispy. The problem is, it got stuck to the little pan in two places and fell apart when I was trying to remove the bowl from the form. I am willing to give it another go, but this time, one of us didn't get a bowl. Saint that I am, I endured the less than crisp bacon so my darling could have the amazing bowl. It was my labor of love afterall. It must have worked. He still loves me on this, our 28th Valentine's Day together.

Overall, these little gadgets are fun. I am glad they are deeply discounted though. For a dollar, even if you only use them a couple times a year, it is worth it. The box shows eggs and even dessert. No, not going there. But I do think they would make a really cute lunch version filled with broccoli salad. You know, the kind with the sweet dressing, cheese and maybe a few sunflower seeds? The box claims you can make bread bowls as well. Not so sure about low carb bread, as working without gluten is another whole learning curve. If sticking to the bacon, what would you fill them with?

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

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

                                                                A Table for Two here. 

Three Cheese Breakfast Puffs

Sometimes I just need some cheese. I love cheese. Did you catch that this new recipe has three different cheeses? Oh yeah! These little breakfast puffs are almost like little cheese souffles. They are puffy and light. Simple to put together and fun to eat. I made this recipe for 2-3.

Three Cheese Breakfast Puffs

4 eggs
1/4 cup cottage cheese
1/4 cup parmesan cheese
2 oz shredded sharp cheddar cheese

In a medium bowl, lightly beat eggs. Stir in the cheeses. Spray mini muffin tins or silicon cups with oil. Fill each cup a little higher than you would with a cake batter. Place into a preheated 350 degree oven and bake for 15-20 minutes. They will puff up and turn golden on top. Let the puffs cool 5 minutes before removing from cups. They will fall just a bit with cooling.

16 mini puffs:  42 calories each  <1 carb per puff
As a breakfast for 2:    335 calories  2 g carb



I didn't add a lot of other flavors to these because I wanted to really taste the cheese. That, I got. Can't help thinking that a few green chiles would be nice. But this morning, they were excellent with my giant cup of coffee. It makes the puffs look small, but they are the size of mini muffins, I promise.

The cottage cheese makes the texture light. I love adding cottage cheese to eggs. It makes scrambled eggs all tender and yummy too. I had a recipe for those in a Diner News last year. The Parmesan cheese is the canned kind. I love fresh more, but this is a staple in my kitchen. It adds flavor and body to the eggs.

I didn't get this batch done before the hubby ran out to work, so we did have leftovers. I tried them cold, and they are even good that way. These don't deflate, so go ahead and make a batch for your brown bag--or road trip or picnic. They will travel well.

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

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

                                                                A Table for Two here. 

Here's to a Healthier New Year

Aaaah. That time of year again. Evaluation of our successes and failures the past year. Resolutions and promises. I don't know about you, but I am a planner. I need to have goals, something good to work toward. Thus, this month's Diner News is focused on some extra things we low carbers can do to up the nutrition of our meals. The world may think we eat only bacon and eggs, but we know better. The ideas I put forward do not require strict regimens or lots of pill popping. Just some creative and still tasty ideas that just might increase your feeling of wellness. Yes, I tend to make up for the excesses of the holidays this time every year. But for 2015, I don't want it to be so much like a purge.

I could use some of those feelings of wellness myself. Stress is everywhere these days. That takes a toll on our health. My duties at school stress me like never before, both financially and emotionally. I have shed many tears this past year over relationship problems with my youngest son. Life is hard sometimes. I pray a lot. While I wait for that resolution, I know I need to devote more time to counteracting the stress I have been under. For me, it gives me a proactive plan that is positive with high hopes. As busy as I am, it can't take hours and hours!

I have added in a few things that I have dabbled in before, but never practiced routinely. I am taking some green foods powders to add to my meals Granted, that tastes like hay, but there are ways to work around that, especially when you know how much good stuff is in there. So go ahead and pair in with chocolate like I did. I am adding in more easy chia seed nutrition. Trying to buy more organic. I am exploring the benefits of gelatin and planning more bone broths. I am making sure the drinks I have during the day actually have health benefits. Say hello to healthy teas, good for you spices and apple cider vinegar. I am scheduling in some intermittent fasting. There are lots of ideas to include with a low carb diet.

It seems like there are so many things that are out of my control, it is beneficial in more than one way to be intentional about what I put into my body. Not legalistic or judgmental. Just steps in the right direction...more often. For instance, why not have Oolong tea to drink rather than a diet soda? Why not add some greens powder to soup or smoothies? I am really hoping small changes will result in feeling better physically and emotionally. Will it make my problems go away? Not likely. Maybe it will help me face them with a better attitude.

You might have read about Bulletproof Coffee, that insanely delicious creation of Dave Asprey. I love that. Did it often last year until the hot coffee broke my bullet blender cups. I do seem to kill more than my share of blenders. With another new immersion blender, I went back and made some again with butter and MCT oil. Then, to make it even better, I added some Great Lakes Grassfed gelatin. What a fun breakfast when you don't want hot. Or you just want a spoon. I adapted this idea from  Stevia Sweet. You do know that MCT (medium chain triglycerides) are used rapidly by your body as energy rather than stored as fat, right? MCT oil is flavorless and enhances your metabolism. Win. Win.

Spoonable Bulletproof

Mocha Cup

 

1 cup strong brewed coffee

2 tbsp grass-fed unsalted-butter

1 tbsp unsweetened cocoa powder

2 tbsp MCT oil

2 tbsp. Great Lakes unflavored gelatin

1-2 packets stevia or equivalent sweetener

It’s very simple, put all ingredients into a blender or process with a stick blender until all ingredients are well combined.

Pour into a mug or 2 smaller cups and refrigerate until set.

2 servings:  231 cal   <1 net carb   26 g fat

This sets up really well. If you aren't looking for the intermittent fasting benefits, it would make a great pudding cup for brown baggers.

If you want to see the other health ideas I have featured this month, order the Diner News. It is just $6 for the whole 2015. http://www.247lowcarbdiner.com/html/newsletter.html

The 2014 bundle will be ready soon. Gotta get the hubby on that this weekend.

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

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

                                                                A Table for Two here. 

Pumpkin Fudge Mini Loaf

It's October and I can't get enough pumpkin!

This year, I remembered a little experiment from last fall that I never got around to perfecting. Better late than never. It involved an inspiration from Chocolate Covered Katie, and her pie made with pumpkin and chocolate chips. Instead of pie filling, I used the chocolatey mixture to top pumpkin doughnuts. Very yummy indeed. Sadly, last year's experiment was made with a blend of sugarfree chocolate chips and a few real dark chocolate chips.  No, I did not plan ahead ( I love to play in the kitchen much more than truly cook.) That worked, but the carbs were too high.

So planning ahead this year, I finally made the version I promised last year. No sugary chocolate chips, no maltitol based chips to give you tummy rumbles. I used unsweetened chocolate and added my own sweeteners. Now, this is really a personal thing when it comes to sweetness and chocolate: I happen to love dark chocolate. Yours may need to be sweeter. Just don't eat the whole batch while you adjust the sweetness! Unless you are too lazy to make the pumpkin loaf. In that case, go ahead and eat all that frosting.

This year, I made a mini loaf for me and my honey. This little loaf is just right for 2. I like those mini loaf pans I pick up on sale at Michael's Crafts Store. If you don't have those, aim for two big muffins or three regular muffins.

Pumpkin Fudge Mini Loaf

Quickbread base:
1/4 cup ground golden flax
2 tbsp coconut flour
2 tbsp erythritol blend or equivalent sweetener
1 tsp baking powder
1/8 tsp salt
1 tsp pumpkin pie spice
2 eggs
4 tbsp pumpkin puree
1 tbsp butter

Fudge frosting:
1/2 oz unsweetened chocolate
2 tbsp pumpkin puree
2 tsp erythritol blend sweetener or equivalent

In a medium bowl, blend flaxmeal, coconut flour, sweetener, baking powder, spice and salt. Stir in eggs and pumpkin puree. Melt butter in the loaf pan to coat sides. Pour the remaining butter into the batter until incorporated. Pour batter into loaf pan and bake for 22-25 minutes at 350 degrees.

While that is baking, melt the chocolate in an ovenproof bowl or in the microwave. When chocolate is liquified, stir in pumpkin puree and sweetener. Mixture will thicken as it cools.

Remove loaf from oven and let it cool at least 10 minutes. Spread the chocolate fudge mixture over the top of the cake.

Serves 2.    287 calories   7 net carbs   21 g fat

Those goodies from last year are worth another look too.

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

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

A Table for Two here.