SPLENDID LOW-CARBING BY JENNIFER ELOFF: For Our Australian Low-Carb Friends

Low-carbing news & health info, Innovative Low-Carb, Sugar-free & Gluten-free recipes, by a best selling author

Tuesday, November 13, 2012

For Our Australian Low-Carb Friends

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Welcome to Splendid Low-Carbing! Pour yourself a cuppa and join me for a while. Share your thoughts, feelings, questions and knowledge simply by clicking on "comments". Want to see COOL VIEWS of my blog? Type in view next to the last slash in URL and hit enter OR better yet CLICK HERE FOR PINTEREST-STYLE THUMBNAILS AND TO RETURN TO BLOG CLICK TITLE SPLENDID LOW-CARBING AT THE TOP.

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Visit us (all the Among Friends' authors) on FACEBOOK - LOVE to see you there too!

Our Perfect Bound cookbooks need another little friend in the kitchen. Coil Bound are now available. (there are 2 clickable links in this paragraph)

CLICK PHOTOS TO SEE LARGER IMAGES

Track Carbs: fitday or caloriecount

Apparently in Google Chrome, it's not possible to view the text boxes with the nutritional analysis. You can see it in Fire Fox or Internet Explorer. In future, I will put the nutritional analysis below the recipes.

Remember the recipes are copyrighted and are not allowed to be used unless credit is given to the author. These recipes are for your personal enjoyment only.

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International shipping - we subsidize your shipping costs.

Please order these books directly from me at: low-carb.us which has securely processed my orders for 16yrs now, or from Amazon.com (ensure that under seller, it says "direct from the publisher") as that will ensure your books are new and are all shipped in one shipment, saving S&H - speedily. Thank you for your interest ... and Happy Low-Carbing!! Jennifer.

NOTE: Gluten-free recipes are marked (GF). I no longer do this because all the new recipes are automatically also gluten-free. Many times a recipe can be converted to gluten-free by replacing my bake mixes with the gluten-free low-carb bake mix, however, unless I've personally tested it, I won't mark it gluten-free. Typically, the recipes should work just fine; be sure to follow the instructions for the bake mix carefully. I am increasingly interested in also providing gluten-free recipes as there are an extraordinary number of low-carbers who are intolerant of wheat and gluten. This makes them crave those very substances!
PLEASE NOTE: EZ-Sweetz (sucralose) and erythritol
(Splenda safety (1st article) and Splenda Safety (2nd article) are my preferred choice of sweeteners, but please feel free to use your own choice of sweeteners. I tend to give the equivalent nowadays to make it easier for you to substitute your preferred sweetener. Make sure they are heat stable. Never bake with aspartame!
What to Do with Leftover Bake Mixes!

Validation for the low-carb lifestyle.

Tuesday, November 13, 2012

For Our Australian Low-Carb Friends

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