THE Premier Low-Carb store .. .. AND Meeting Place

Wednesday, February 29, 2012

PRIZES - "Once in a leap-year Contest"

‎*** ONCE IN A LEAP YEAR contest PRIZE-GIVING *** Congratulations to all the winners! BUT, everyone's a winner - so take a look at the CONSOLATION PRIZES ... BIG DISCOUNTS on our Low-Carb cookbooks at: http://low-carb.us/2012.html (Only till midnite March 14th!) Thanks to Kelly over at "Happy Texans" LC Blog for a fun contest! Happy Low-Carbing everyone :)


Prizes go to:  Nikki McDonald, Christina Ford, Casey Russell and Stephen Schenk.  

Tuesday, February 28, 2012

Final Day Once In A Leap Year Cookbook Giveaway!!

FINAL DAY TO ENTER THE ONCE IN A LEAP YEAR Low-CARB cookbook GIVE-AWAY !!! 6 Best-selling Low-Carb cookbooks are UP FOR GRABS, even "Low-Carbing among Friends!" ... which is one of 4 GREAT prizes! The 3 Questions to answer: (1) The post in THIS blog with the MOST "LIKES" from 25 NOV till 14 FEB and (2) Jennifer's nickname (easy to see by visiting her BLOG) and (3) The post with the most comments on Kelly's BLOG. There now ... that's simple, it's as easy as "1,2,3"! See Kelly's BLOG for more hints and how to (email) send in your entry ASAP! (Hint: Look carefully at this picture, in it you'll find 2 of the 3 answers!) You enter by sending KELLY a email with 3 answers {HINTS: 1: Sharks, 2: "Jungle ___" and 3: 1 more (see Happy Texans blog in the post BELOW for that one/hint/clues) and for Kelly's EMAIL} Details at:http://happytexans.blogspot.com/2012/02/once-in-leap-year-giveaway.html [ Inside info: 2 out of 3's close enough, kind of like most of us when we get within 5lbs from "PERFECT weight" ]   Hint for Q1: Look at my banner-image of my BLOG (Above)  Q2: Look at our WALL PHOTOS (of our FB page) and find the cartoon of 2 sharks ... then click on it. SEE: http://www.facebook.com/LowCarbingAmongFriends



Monday, February 27, 2012

Stir-Fry Veggies (GF)



STIR-FRY VEGGIES
Use the veggies you have on hand.  Simple stir-fry but tasty!

2 tbsp olive oil (30 mL)
1 small onion
2 cups chopped broccoli (500 mL)
1 raw carrot, cut into thin sticks
1 yellow pepper, sliced
1 red pepper, sliced
2 tbsp soy sauce (30 mL)
1 SPLENDA® packet
1/2 tsp ground ginger (2 mL)

In large skillet in olive oil, fry onion until beginning to get tender.  Add broccoli, carrot sticks, yellow pepper and red pepper.  Stir-fry 2 minutes.  Add soy sauce, SPLENDA,® and ground ginger.  Stir-fry briefly, keeping veggies tender-crisp.



Yield:  6 servings
1 serving
71.4 calories
1.0 g protein
4.7 g fat
6.4 g carbs

Saturday, February 25, 2012

Cake Donuts (not GF)



CAKE DONUTS
These won’t last long.  According to my family, they prefer the deep-fried version, however, I was just as happy with the lower calorie version.

2 cups Vital Oat Ultimate Bake (500 mL)
  Mix, page 20
3/4 cup SPLENDA® Granular (175 mL)
13/4 tsp baking powder (8 mL)
1/4 tsp salt (1 mL)
1/4 tsp nutmeg (1 mL)
1/4 tsp cinnamon (1 mL)
2 eggs
1/2 cup Da Vinci® Sugar Free
  French Vanilla, OR Cookie Dough Syrup (125 mL)
1/4 cup half-and-half cream (50 mL)
1 tsp vanilla extract (5 mL)
Icing:
  page 65
3 tbsp Da Vinci® Sugar Free French Vanilla, (45 mL)
  OR Cookie Dough Syrup
2 tbsp butter, melted (25 mL)

In large bowl, combine Vital Oat Ultimate Bake Mix, page 20, SPLENDA® Granular, baking powder, salt, nutmeg and cinnamon.  In medium bowl, whisk together eggs, Da Vinci® Sugar Free French Vanilla or Cookie Dough Syrup, half-and-half cream and vanilla extract.  Add to dry ingredients, stirring until moist.  Spray nonstick mini donut pan with cooking spray.  Fill each donut hole with batter, about 2/3 full.  Bake in 325°F (160°C) oven 10 to 12 minutes, or until tops spring back when lightly touched.  Dip tops in icing. Before dipping donuts, if desired, deep fry in hot oil until turning golden.  Remove and dip in icing.

Icing:  In small bowl, whisk together Confectioner’s Sugar Substitute, page 65, Da Vinci® Sugar Free French Vanilla or Cookie Dough Syrup and butter.



Yield:  22 Cake Donuts

1 Donut
90.7 calories
4.5 g protein
5.8 g fat
4.6 g carbs

Variations:  Lower Carb Alternative:  Use chilled zero carb thick commercial syrup (3.3 g Carbs) to dip hot, fried donuts in.

Da Vinci® Alternative:  Substitute 1/2 cup (125 mL) whipping cream for half-and-half cream and 1/4 cup (50 mL) water for Da Vinci® Sugar Free Syrup.  If desired, increase sweetener slightly. (4.7 g Carbs)

Thursday, February 23, 2012

Impossible Tuna Pie (GF)





 Easy as pie!  This pie forms its own crust with the topping. This tuna pie is fairly bland, so jazzing it up with a little hot sauce or mayonnaise will help if you find it is too bland.  I exchanged 1/4 cup of the Cheddar cheese for Parmesan cheese and I think that will definitely help give the pie more flavor.  I also increased the cream cheese by 1 oz, as I love that in there and wanted more of it.  If you buy one of those big cans of tuna from Costco, then you can make the tuna bake and this tuna pie and you'll be having tuna all week.  Not sure you want that!  LOL

2, 6 oz cans tuna in water, (170 g)
  drained
3/4  cup old Cheddar cheese, (175 mL)
  shredded
1/4  cup grated Parmesan cheese (60 mL)
4 oz cream cheese, diced (125 g)
1/4  cup chopped green onions (60 mL)
3/4  cup half-and-half cream (175 mL)
1/2  cup water (125 mL)
4 eggs
11/4  cups Gluten-Free Bake Mix, page___ (300 mL)
3/4  tsp salt (3 mL)
1/2  tsp baking soda (2 mL)
1/8  tsp nutmeg (1 mL)

In medium bowl, combine tuna, Cheddar cheese, Parmesan cheese, cream cheese and green onions.  Place in greased 9-inch (23 cm) glass pie dish.

In blender, combine cream, water, eggs, Gluten-Free Bake Mix, page___, salt, baking soda and nutmeg.  Blend well.  Pour over tuna mixture.

Bake in 400°F (200°C) oven 30 minutes; cover with foil and bake another 15 minutes, or until knife inserted in center comes out clean.  Allow to cool 5 to 10 minutes before serving.

Yield:  8 servings
1 serving
312.3 calories
25.4 g protein
20.0 g fat
5.8 g carbs

Wednesday, February 22, 2012

TUNA BAKE SMOTHERED IN COOL, CREAMY YOGURT SAUCE





TUNA BAKE SMOTHERED IN COOL, CREAMY YOGURT SAUCE

Costco sells the big cans of tuna, I believe.  This makes a healthy supper with plenty of probiotics from yogurt and sour cream as well.  I made this once for friends of ours when we lived in Bearspaw on the outskirts of Calgary, Alberta.  They loved it!  Actually, I had already made it, and they pitched up unexpectedly, and I was happy to have something handy.  You know how that is. :)

3/4  cup plain yogurt (175 mL)
1/2  cup mayonnaise (125 mL)
1/4  cup sour cream (60 mL)
1/4  cup chopped green onion (60 mL)
2 tbsp Worcestershire Sauce (30 mL)
Liquid sweetener to equal 2 tsp sugar (10 mL)
1/2  tsp dry mustard (2 mL)
1/4  tsp salt (1 mL)
1/4  tsp white pepper (1 mL)
1/4  tsp Tabasco Sauce (1 mL)
11/2  lbs canned tuna, flaked (750 g)
3 extra-large eggs, fork beaten
1/3  cup Gluten-Free Bake Mix (75 mL)
Yogurt Sauce:
1 cup yogurt (250 mL)
1/2  cup sour cream (125 mL)
2 tbsp white vinegar (30 mL)
2 tsp prepared mustard (10 mL)
Liquid sweetener to equal 2 tsp sugar (10 mL)
1/2  tsp dried parsley (2 mL)
1/4  tsp salt (1 mL)
1/8  tsp white pepper (0.5 mL)

In medium bowl, combine yogurt, mayonnaise, sour cream, green onion, Worcestershire Sauce, liquid sweetener, mustard, salt, white pepper and Tabasco Sauce.  In large bowl, combine tuna, eggs, Gluten-Free Bake Mix yogurt mixture.  Pour into 9 x 13-inch (23 x 33 cm) glass baking dish and spread evenly.  Bake in 350°F (180°C) oven 35 to 40 minutes.

Yogurt Sauce:  In medium bowl, combine yogurt, sour cream, vinegar, mustard, liquid sweetener, parsley, salt and pepper.  Refrigerate until serving time.

Serve tuna pie with Yogurt Sauce.

Yield:  8 servings
1 serving
336.4 calories
31.8 g protein
19.7 g fat
3.9 g carbs

Egg, Ham and Cheese Muffin (Egg McMuffin) - Gluten-Free



EGG, HAM AND CHEESE MUFFIN

Similar to an Egg McMuffin® This makes for a substantial and very tasty breakfast! It will be hours and hours before hunger strikes again.  These English muffins are actually bigger than the original English muffin and they make a super substitute without all the refined carbs.


English Muffin, page___
2 tsp butter (10 mL)
1 slice of cheese, OR
  2 tbsp shredded Cheddar cheese (30 mL)
1 poached egg
1 slice of Canadian ham

Prepare English Muffin, page___ as directed.  Toast halves well (put the toaster on as far as it will go or see what I like to do these days in the Helpful Hints below) and butter.  Place slice of cheese on one half and top with poached egg and Canadian ham.  Top with remaining half. 

Helpful Hints:  I sometimes like to add a little mayonnaise as well.  Another way, that I prefer these days is to toast the muffin halves in a nonstick pan with some bacon grease....wow, now that's tasty!

Yield:  1 serving
1 English Muffin
487.3 calories
29.2 g protein
37.1 g fat
7.1 g carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!

Saturday, February 18, 2012

Peach Banana Cheesecake Ice Cream (GF)



PEACH BANANA CHEESECAKE ICE CREAM
This extremely flavorful ice cream is so fruity, yet rich and creamy good.  It's summertime here and very hot, but if you live in cooler climes, squirrel the recipe away if ice cream makes you go brrr!  

4 oz cream cheese (125 g)
Liquid sucralose to equal 21/4 cups (560 mL)
  SPLENDA® Granular
10 oz frozen peach halves,* (284 g)
  (from canned, drained and rinsed)
1 frozen medium banana (optional)
2 cups heavy cream (500 mL)
2 tsp sugar free honey, optional (10 mL)
1/4 tsp banana extract (1 mL)

In food processor with metal blade, process cream cheese until smooth.  Add liquid sucralose, OR  SPLENDA® Granular, peaches and banana (if using), heavy cream, honey (if using) and banana extract.  Process until smooth.  Freeze in ice cream maker as manufacturer directs.

Helpful Hints:  Nutritional Analysis:  Please note that the 8 servings reflect nutritional values without banana in the ice cream and 9 servings reflect banana added.  *Pat the peaches dry with paper towels before freezing to reduce icicles forming. 

Yield:  8 or 9 servings
1/2 cup (125 mL) per serving
243.4/228.1 calories
2.9/2.7 g protein
23.6/21.0 g fat
5.6/7.8 g carbs

Lemon Coconut Squares (GF)



 LEMON COCONUT SQUARES
Lemon and coconut are a lovely combination.  These squares require a lot of sweetener in order to taste sweet enough.

Graham Cracker-like Crust: 
11/8 cups Gluten-Free Bake Mix, (300 mL)
  page___
1 cup almond flour (250 mL)
1/2 cup butter, melted (125 mL)
4 SPLENDA® packets
Filling:
8 eggs, lightly beaten
Liquid sucralose to equal 13/4  cups SPLENDA® Granular (425 mL)
3/4  cup lemon juice (175 mL)
  (freshly squeezed, important for potent flavor)
1/4 cup powdered erythritol (60 mL)
1 tbsp grated lemon peel (15 mL)
1/4 cup Gluten-Free Bake Mix, page___ (60 mL)
1/2  tsp baking powder (2 mL)
Coconut Topping:
2/cup finely desiccated, unsweetened coconut (150 mL)
1/3  cup SPLENDA® Granular (75 mL)

Graham Cracker-like Crust:  In medium bowl, combine Gluten-Free Bake Mix, page___, almond flour, butter and SPLENDA®.  Using plastic wrap, press crust in bottom of 9 x 13-inch (23 x 33 cm) glass baking dish.  Bake in 350°F (180°C) oven 15 minutes, or until light, golden brown.  Allow crust to cool.  Reduce oven heat to 325°F (160°C). 

Filling:  In large bowl, using wire whisk, whisk eggs, liquid sucralose, OR SPLENDA® Granular, lemon juice, erythritol and lemon peel.  Gradually whisk in Gluten-Free Bake Mix, page___ and baking powder.  Pour carefully over cooled crust.  Bake in 325°F (160°C) oven 10 minutes, add Coconut Topping and bake another 10 to 12 minutes, or until set.  Let cool and refrigerate.

Coconut Topping:  In small bowl, combine coconut and SPLENDA® Granular.

Yield:  36 squares
1 square
87.5 calories
2.8 g protein
7.5 g fat
1.6 g carbs

Thursday, February 16, 2012

Some Clues for Winning Free Cookbooks

Look carefully and you'll find the clues.  Very easy to win the cookbooks, so go on over to Happy Texans blog and enter.

Wednesday, February 15, 2012

A Once in a Leap Year Giveaway of My COOKBOOKS!! Come see!



Visit Kelly's Happy Texans Blog to read all about it!  Kelly is quite the inspiration.  She works hard at losing weight but eats so well doing it and she blogs all about it. I have to admire her.  She also likes to run marathons. Phew! Often she makes things out of Low-Carbing Among Friends and photographs it as well.  Kelly's blog is popular as many people can relate to her, plus she has an engaging writing style and a blog peppered with tons and tons of wonderful photos.  Kelly is bright, beautiful, funny, honest, sweet and such a wonderful asset to us all in the low-carb community.  THANK you, Kelly!

You can win some free cookbooks from my old series of Splendid Low-Carb Cookbooks. :)  In addition, you can win the new cookbook:  Low-Carbing Among Friends.  Here are the rules - actually not that tough to understand.  Read through it a couple of times.

1. LIKE Low Carbing Among Friends Facebook page (if you've already "liked" it that's great!) and tell me which post BEFORE February 15th had the most LIKES. Not comments but LIKES.

(This FB page was only recently started and thus only goes back as far as NOVEMBER 25th, 2011)

 "HINT" - Look at the PHOTOS, using NEXT (Right arrow) to scroll, whilst looking for "LIKES" on the RHS of each photo (not all photos have LIKES, but most do)





2. Go to Jennifer Eloff's "splendid" blog and tell me what hernickname is.

3. From the Happy Texans blog (you're there right now) tell me what post from January had the most comments. Just the title is fine.

That's it! Three things to do for one of FOUR available prizes.

Tuesday, February 14, 2012

Plain Bread and Grilled Cheese Sandwiches (GF)

Remember this recipe below? - well, check out the variation for the plain bread for a change of pace - so easy! :)  I still LOVE the raisin bread; my fave - and I eat it as bread, however, hubby likes it toasted.  Problem is I have trouble with portion control sometimes but I can usually stop at 3 slices a day.  I like the raisin bread a bit too much.  I don't make it that often but when I do, I sure enjoy it.  The other alternative is to make plain bread and I thought it was pretty good considering how quick and easy this recipe is - even compared to my Gluten-free Sandwich bread recipe.


Just to give you an idea of the size of the sliced bread, I photographed a standard-size slice of whole wheat bread next to it (the regular bread by the way, tastes something like sawdust! Seriously! We always keep some in the freezer for the gardener when we occasionally need to make a sandwich for him  Typically, he gets to eat a regular lunch or dinner-type meal.)



JIFFY CINNAMON RAISIN BREAD
JIFFY CINNAMON RAISIN BREAD
  It is soft, flavorful and bread-like.  In addition, it toasts well.  If you decide to use the cheese, keep in mind it simply adds to the texture and is not detectable in the bread.  However, I think the mayonnaise option is fantastic – lovely soft bread that is great as bread as well as toast! (Jen)

7 tbsp ground almonds (105 mL)
31/2 tsp coconut flour (17 mL)
31/2 tsp oat flour (17 mL)
1 tsp baking powder (5 mL)
1/2 tsp cinnamon, OR to taste (2 mL)
1/4 tsp salt (1 mL)
2 to 3 tbsp raisins, snipped (30 to 45 mL)
  in half
3 eggs
41/2 tsp heavy cream, OR almond milk, OR coconut milk (22 mL)

Liquid sweetener (sucralose or stevia) to equal 4 tsp sugar (20 mL)
11/2 tsp olive oil (7 mL)
2 tbsp mayonnaise, OR (30 mL)
  3 tbsp shredded Monterey Jack cheese, optional,* OR (45 mL)
  skip both these options for a lower calorie bread

Spray an 8-inch (20 cm) square, glass baking dish with nonstick cooking spray.  In medium bowl, combine ground almonds, coconut flour, oat flour, baking powder, cinnamon to taste and salt.  Stir in raisins.  In small bowl, with fork, whisk eggs, heavy cream, liquid sweetener, olive oil and mayonnaise (if using) together.  Make a well in center of dry ingredients and pour in egg mixture.  Sprinkle with cheese, if using (skip mayonnaise if using cheese); mix everything together well until the mixture thickens slightly.

Pour mixture into prepared pan.  Spread out evenly.  Microwave on high 2 minutes and 50 seconds (Your microwave might need different timing.  Mine is a Panasonic Inverter, 1200 watts).  Remove from microwave oven and immediately cut a cross in the bread, dividing it into 4 quadrants.  Take each piece and flip it over to allow the undersides to dry out a bit.  When cool, slice each piece in half horizontally so that you have 8 slices of bread that are more or less the size of a slice of store-bought raisin bread.  Place in the toaster and toast until nice and brown. Spread with Cinnamon Butter, page 85 or peanut butter or low-sugar preserves.

Yield:  8 slices (with mayo)*
1 slice, 2 tbsp/3 tbsp raisins
114.0/117.8 calories
3.9/3.9 g protein
9.1/9.1 g fat
3.6/4.6 g net carbs

Variations:  Jiffy Plain Bread (great for toast):  Omit raisins, cinnamon, sweetener and salt.  Instead use 1/4 tsp (1 mL) onion salt.  This recipe makes nice grilled cheese sandwiches in a grilled cheese sandwich maker. Preheat the appliance.  Butter two slices of bread on the outsides and put lots of cheese in the middle. Yield: 8 slices, 1 slice: 103.6 cal; 5.2 g pro; 8.2 g fat; 1.7 g net carbs

CroutonsCut only 4 thick slices (i.e. don’t slice them horizontally to make thinner slices) and cut each slice into 36 little squares (6 x 6). In skillet with 3 tbsp (45 mL) butter, melted, add 2 slices, cut up and sprinkle 2 tsp (10 mL) Parmesan cheese over all.  Stir fry quickly to soak up butter.  Place on cookie sheet and bake in 300°F (150°C) 10 minutes, stir and bake another 10 minutes, or until nicely browned.  Keep in sealed tin at room temperature and use within 2 to 3 weeks. For 9 cubes: (0.9 g net carbs)

Breadcrumbs:  Toast 2 thin slices of plain bread version in a regular toaster and then blend finely in a food processor or blender. 2 slices, crumbed
(3.4 g net carbs)

Dairy-Free Jiffy Bread Options:  Use almond milk, OR coconut milk and mayonnaise options or skip the mayonnaise, although the bread is lovely and soft with it.  I have, Esther (Rosethorns), from lowcarbfriends.com to thank for this version.  She actually uses 3 tbsp (45 mL) mayonnaise in the recipe.  The carbs won’t be significantly different with almond milk or coconut milk versus heavy cream.

French Toast: Sally (Salamander) from lowcarbfriends.com says: I used 2 thin slices for the French toast. I mixed up one egg, a splash of heavy cream and a drop of EZ Sweetz (liquid sucralose). Soaked each slice briefly and put in the greased pan. The bread really soaked up the egg but I had extra mix in the bowl, so I just poured it over the slices. I thought it was delish!”

Helpful Hints:  *Without cheese or mayonnaise, the calories drop to 89.9 and 93.7 respectively and the carbs remain the same. One can mound this batter by 1/4 cupfuls (60 mL) in a greased muffin top pan and make 4 bun shapes instead (double the carbs).  Bake in 350°F (180°C) oven 12 minutes. 

*The nutritional analysis with Monterey Jack cheese:  Yield: 8 slices (with cheese), 1 slice, 2 tbsp (30 mL)/3 tbsp (45 mL) raisins: 111.7/115.1 calories; 5.5/5.3 g protein; 8.2/8.2 g fat; 3.5/4.4 g net carbs



For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!

Saturday, February 11, 2012

Romantic Finger Foods Party for Two on Valentine's Day

How about a finger foods party for two on Valentine's Day?  With some champagne, a nice cozy nook,  candlelight, finger foods and great conversation and the romance is on - having an elegant sufficiency but not overeating.

Here is some trivia about Valentine's Day:  "Valentine greetings were popular as far back as the Middle Ages, though written Valentines didn't begin to appear until after 1400. The oldest known valentine still in existence today was a poem written in 1415 by Charles, Duke of Orleans, to his wife while he was imprisoned in the Tower of London following his capture at the Battle of Agincourt. (The greeting is now part of the manuscript collection of the British Library in London, England.) Several years later, it is believed that King Henry V hired a writer named John Lydgate to compose a valentine note to Catherine of Valois."


Chicken Strips with Mexi-Cali Dip  (recipe below)





Spicy chicken strips with a cool, creamy Mexican-style dip.  Very good.

1 lb chicken breast halves, (0.454 kg)
  cut into thin strips
1 tbsp olive oil (15 mL)
1 tbsp hot pepper sauce (15 mL)
2 tsp butter (10 mL)
Mexi-Cali Dip:
3/4 cup sour cream (175 mL)
1/4 cup medium or mild Salsa (50 mL)
1/4 cup grated Cheddar cheese (50 mL)
1 green onion, chopped

In large skillet, fry chicken strips in olive oil, stirring frequently, until chicken is tender and cooked through, about 7 to 10 minutes.  Add hot pepper sauce and butter right at the end and stir just until butter melts.  Remove skillet from heat.

Mexi-Cali Dip:  In medium bowl, combine sour cream, Salsa, cheese and green onion.  Serve hot chicken with dip.

Yield:  6 servings
1 serving
147.3 calories
19.1 g protein
6.6 g fat
2.0 g carbs

Thursday, February 9, 2012

Gluten Allergy, Gluten Sensitivity or Celiac?


Many people are complaining about being sensitive to gluten, yet testing negative for Celiac, or even if people have not gone to the trouble of testing, they've eliminated gluten - and the result?  Symptoms subside and they feel better.  Many doctors discount people complaining about gluten sensitivity when those same people test negative for Celiac disease.  Now, however, new studies are proving that gluten sensitivity is real.  Gluten allergy has very marked symptoms and is hard to ignore.  Gluten sensitivity, however, can mimic other things; many have found eliminating gluten clears worrying symptoms.  For me - my IBS seems to have taken a hike.  For my husband, his blood pressure is almost normal and he has had to reduce his blood pressure meds to the smallest amount possible and still his blood pressure goes too low (for him to feel good) at times.

Here are some very interesting articles in the Wall Street Journal:

New Guide to Who Really Should Not be Eating Gluten

"And in a study published last year, researchers in Australia showed in a double-blind, placebo-controlled trial that subjects with suspected gluten sensitivity had substantially fewer symptoms on a gluten-free diet than control subjects who unknowingly ingested gluten."


Clues to Gluten Sensitivity

"For the first time, we have scientific evidence that indeed, gluten sensitivity not only exists, but is very different from celiac disease," says lead author Alessio Fasano, medical director of the University of Maryland's Center for Celiac Research."


How did Novak Djokovic conquer the tennis world?

"Maybe the answer is as simple as this: Since last year, he's swearing off pasta, pizza, beer, French bread, Corn Flakes, pretzels, empanadas, Mallomars and Twizzlers—anything with gluten."


Deciphering the Ailments Tied to Gluten



"Some experts suspect that genetic changes to raise the protein content of wheat may play a role, as could industrial baking procedures that shorten the time bread is exposed to yeast. Wheat also makes up a larger portion of human diets than in generations past, and wheat consumption is growing in Asia and the Middle East, along with gluten-related disorders. Still another theory holds that the bacteria that inhabit the human body may have evolved to be less hospitable to gluten over time.
Whatever the reason, says Alessio Fasano, director of the University of Maryland’s Center for Celiac Research, “our environment is changing faster than humans can adapt, and some people are paying the price.”

MY CONCLUSION:  Personally, I don't think everyone needs to be on a gluten-free diet.  Many people don't have a problem with gluten and that's a fact.





Monday, February 6, 2012

HUGE PRIZES TO BE WON!!

Let your fingers do the walking and walk/run to JUDY BARNES BAKER'S BLOG.  I have both her cookbooks, Carb Wars and Nourished and honestly have to say they are the most beautiful low-carb cookbooks that I own.  Judy is a super-talented cookbook author, very professional, and will be honoring us with a mini-cookbook in the Low-Carbing Among Friends series, volume 3 along with several other authors.  Judy would have been with us from the beginning but has been extremely busy with her latest coobkook, Nourished, and had to decline.  If you don't already have her cookbooks, you definitely are missing out.

MOLTEN CHEESE PARMIGIANA BOATS


MOLTEN CHEESE PARMIGIANA BOATS
This is quicker than making Eggplant Parmigiana and almost as tasty!  The presentation is fun and looks quite fancy.  I love eggplant and look for different ways to make it delicious as a side dish.  Eggplant Parmigiana is one of my favorites, but sometimes I don't have enough time before dinner to make it and this is such a great recipe - quick too!  I can be preparing other things while it is baking in the oven and getting all yummy and molten cheese-looking.  

3 Japanese eggplants
1 tbsp olive oil (15 mL)
1 small onion, chopped
1 tsp crushed garlic (5 mL)
14.5 oz can diced tomatoes (411 g)
1/tsp oregano (2 mL)
1/tsp basil (2 mL)
1/tsp salt (2 mL)
1/cup water (125 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tsp sugar, optional (10 mL)
1 cup shredded Monterey Jack Cheese (250 mL)

Preheat oven to 375°F (190°C). Wash eggplants, dry and cut them in half lengthwise.  Cut out the pulp, leaving a skinny rim around the edges and on the bottom of the boat.  Dice pulp.

In large saucepan, in olive oil, cook diced eggplant and onion a few minutes.  Add crushed garlic; stir fry l minute.  Add diced tomatoes, oregano, basil and salt.  Allow to cook over medium-low heat until moisture evaporates.  Add water and liquid sucralose.  Simmer until moisture evaporates. 

Fill eggplant boats with veggie mixture and sprinkle with cheese.  Bake in oven 20 to 25 minutes, or until eggplant rims test soft to the tip of a paring knife and cheese is golden.  If desired, sprinkle warm eggplant boats with more cheese.

Yield:  6 eggplant boats
1 boat (half eggplant)
110.3 calories
6.1 g protein
6.3 g fat
8.3 g carbs

Friday, February 3, 2012

One of My Favorite Appetizers - try this for Super Bowl or anytime


BACON CHEESE SPREAD

Your friends will beg you for this recipe!  This one is ALWAYS a hit!  Place in the oven until it is all molten and soft...just ready to spread on pork rinds or low-carb crackers or Monterey Jack Dipping chips or slices of English Cucumber.


For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!

8 oz light cream cheese, softened (250 g)
1/2 cup mayonnaise (125 mL)
11/2 cups Cheddar cheese (375 mL)
2 tbsp chopped chives, OR  (25 mL)
  green onions
1 tsp dried parsley (5 mL)
1/4 tsp garlic powder (1 mL)
8 crisply cooked bacon slices

In food processor with sharp blade or in blender, process cream cheese and mayonnaise until smooth.  In medium bowl, combine cream cheese mixture, Cheddar cheese, chives or green onions, parsley and garlic powder until well combined.  Spread evenly in 9-inch (23 cm) glass pie dish. 

Place bacon on bacon rack and cover with two paper towels.  Microwave on high power 7 to 8 minutes.  Cut into small pieces with pair of kitchen scissors.  Garnish top of cheese spread with bacon pieces.  Bake in 350°F (180°C) oven 15 minutes and serve with low-carb crackers. See my easy Crisp Nutty Crackers, or serve with Taco Chips.  You can use low-carb wraps and cut 'em and bake in an oven or you can serve this with sliced English cucumbers.

Yield:  12 servings
1 serving
176.4 calories
7.5 g protein
15.7 g fat
1.1 g carbs