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

Wednesday, February 26, 2014

CHUNKY PEANUT BUTTER PROTEIN BARS





CHUNKY PEANUT BUTTER PROTEIN BARS
These are so easy to make, but you must keep them in the freezer. Eat frozen or slightly thawed.  They are great with a cup of tea or coffee.  If you want the taste of a peanut butter and jelly sandwich, put some fruit spread over the top.  These taste substantial and will satiate your appetite and could even stand in for a light meal.  I like making my own protein bars, as I know what goes into them, and frankly I've heard so many stories about people stalling when they eat store-bought protein bars.  It really is a your-mileage-may-vary thing with those, for sure.  This is so quick to whip up, that it's quite convenient in any case.  If you want protein bars that you can put in your purse, I do have some others that fit that bill under Confections on this blog.

1/cup natural chunky sugar-free peanut butter, OR (60 mL)
  smooth sugar-free peanut butter
Liquid sweetener (sucralose or stevia) to equal 1/3 cup sugar (75 mL)
2 tbsp unsalted butter, softened (30 mL)
2 tbsp whipping cream (30 mL)
1/tsp vanilla extract (1 mL)
1/cup vanilla whey protein (125 mL)
2 tbsp powdered erythritol (30 mL)

In food processor, process peanut butter, liquid sweetener, butter, whipping cream and vanilla extract.  Add vanilla whey protein and powdered erythritol.  Process.  Take mixture out and knead with hands.  Form into a 31/x 4-inch (9 x 10 cm) rectangle on a dinner plate lined with parchment paper.  Slice into 4 protein bars.  Freeze. 

Yield:  4 protein bars
1 protein bar
208.8 calories
12.3 g protein
16.5 g fat
2.9 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! 

Sunday, February 23, 2014

SESAME ASPARAGUS SALAD

SESAME ASPARAGUS SALAD

Simple, yet an eye-catching presentation.  Leslie Stewart Boss made my recipe and photographed it!  So simple and yet very tasty...that's what I like in a vegetable dish!


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!

1 lb fresh asparagus stalks (0.454 kg)
5 cups water (1.25 L)
4 tsp soy sauce (20 mL)
2 tsp sesame seed, OR olive oil (10 mL)
1 tbsp sesame seeds (15 mL)

Break off asparagus tough ends by bending stalk back, until it snaps.  In large saucepan, bring water to boil.  Drop asparagus stalks in rapidly boiling water and parboil 5 minutes.  Drain immediately and rinse in cold water.  Pat dry using paper towels.

In small bowl, combine soy sauce and sesame seed or olive oil.  In casserole dish, toss soy sauce mixture with asparagus stalks.  Sprinkle with sesame seeds.  Chill in refrigerator an hour or two before serving.


Helpful Hint:  The next day leftover asparagus may be served warm.

Yield:  6 servings
1 serving
30.5 calories
1.6 g protein
1.8 g fat
2.0 g carbs


Wednesday, February 19, 2014

BREAKFAST BURRITO



BREAKFAST BURRITO
This makes an excellent envelope for savory burrito ground beef or any other filling of your choice such as taco meat, salsa and cheese and top with sour cream or do what I did for the one in the photo.  I made caramelized onions and mixed that with cooked peppers and crispy bacon.  I placed about 1/2 cup of the veggie-bacon mixture in the center of the burrito, covered it in generous amounts of grated Monterey Jack cheese (use Pepper Jack, if desired) and folded it over, secured it with toothpicks and nuked it about 50 seconds to melt the cheese and topped it with a dollop of sour cream.  I thought I would not be able to finish it all.  However, I ate about 3/4, waited a while and then lusted after the last bit and finished it!  LOL  It's very good for brekkie.  Try it.  It does not taste like an omelet.  It has a very different texture and it is pliable (it won't crack when you fold it over).


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!


3 eggs, separated
1 tbsp whipping cream (15 mL)
2 tbsp Parmesan cheese (remove any lumps) (25 mL)
1/2 tsp dried parsley (2 mL)
1/8 tsp salt (0.5 mL)

In medium bowl of mixer, beat egg whites until stiff, however, not dry.  In small bowl, combine egg yolks, cream and Parmesan cheese, parsley and salt. Whisk with a fork.  Fold into egg whites.

Pour mixture into a greased 8-inch nonstick frying pan or spray 9-inch (23 cm) glass pie dish with nonstick cooking spray.  Pour egg mixture into pie dish, if using and microwave approximately 3 minutes, or until set. Otherwise continue to cook the mixture in the frying pan until set (cover with lid while cooking).  Using two spatulas, flip carefully and cook topside a couple of minutes.  Remove from heat and allow to cool 5 minutes.

Yield:  2 servings
1 serving
140.6 calories
12.0 g protein
9.4 g fat
1.2 g carbs


BACON HAMBURGERS



BACON HAMBURGERS
Here’s a novel way to add bacon to your hamburgers.  Normally we put the bacon on top...now it's simply mixed in with the meat. Using lean meat, it adds a bit of healthy fat and moisture, to make for lovely juicy hamburgers!  Hamburgers have got to be a staple in American and Canadian lives.  I wonder if that is the case in the rest of the world.  I suspect it is, especially where hamburger franchises from America have made it into other countries.  We know homemade hamburgers and low-carb buns are so much better for our families though.

Find my lovely gluten-free Hamburger Buns over here.

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!


3 lbs lean ground beef (1.4 kg)
3 eggs
3 tbsp Gluten-FreeBake Mix 2 (45 mL)
2 tsp Montreal® Steak spice (10 mL)
1/tsp salt (2 mL)
1/tsp black pepper (2 mL)
7 slices bacon, cut into tiny pieces
Bacon fat for frying, OR olive oil

In large bowl, place ground beef.  In medium bowl, beat eggs with a fork.  Add Gluten-Free Bake Mix 2, Montreal® Steak spice, salt and black pepper.  Whisk with fork.  Work egg mixture into the ground beef with clean hands.

In large nonstick frying pan, cook bacon until it is slightly undercooked.  Add to the ground beef and work it in as well. 

Using an ice cream scoop, scoop level amounts of ground beef mixture and form into thin patties with your hands.


Heat some bacon fat, OR olive oil in frying pan over medium heat.  Add about 4 to five patties at a time and cook about 7 to 10 minutes on each side, or until no longer pink in the center.  Reduce the heat as necessary to prevent burning the burgers.

Yield:  32 hamburgers
1 hamburger
111.1 calories
9.9 g protein
7.5 g fat
0.3 g net carbs

Saturday, February 15, 2014

BANANA CREAM PIE



BANANA CREAM PIE

This pie is so reminiscent of real banana cream pie – comfort food for sure!  I used to love Banana Cream Pie but it is usually so carby, so I didn't have it for many years.  This one is so good and you won't miss the old kind at all.  I've always got a big crate of bananas on the floor in the laundry room - went up from $4 to $8 recently (what doesn't go up?).  Naah, really it's not for me (okay I do have one here and there sometimes) - it's for the tropical birds and the troop of 6 monkeys that visit each day.  They are voracious banana eaters.  I put baskets up underneath the eaves (to outwit the squirrels), but one clever little squirrel has figured out how to get onto the roof and then he squiggles his little body around the roof edge and jumps into the basket.  Amazes me!  Everything eats bananas here, including Jesus lizards (they walk on water hence their name), Titi monkeys, bunnies, dogs, olingos, and some other funny little critters, and Robins (yes, Robins! Ours are ugly-ish - completely clay-colored like mud and they are such bullies with the other birds).  I make oat muffins (regular) for my sons, Yara and Raquel, quite often as the bananas ripen too fast sometimes.  I also freeze lots (slice 'em first).  By the way frozen slices of banana are very yummy and at 1 gram per slice, not too bad.  It takes longer to enjoy a frozen piece.  :)  I killed my first snake - a Fer de Lance.  It is very poisonous around here.  It was swallowing a frog.  I hit it with a big stick and the frog came flying out!  Unfortunately, in my haste the frog suffered the same fate.  :(  I felt bad for the poor frog.  Then later something else ate it.  Sigh.  Poor little frog!  I suspect the snake's venom was already going to kill him, when I think about it.


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!


Coconut Crust:  I'm not sure if I am crazy about the coconut in this (can't remember!)...use your own favorite Almond flour crust or check out some my other crusts too.  

1 cup walnuts, ground (250 mL)
1/cup finely desiccated coconut, (60 mL)
  (unsweetened)
4 tbsp powdered erythritol (60 mL)
2 tbsp vanilla whey protein (30 mL)
1/cup butter, melted (60 mL)

1 large banana, sliced into thin, vertical strips
1 tsp lemon juice (5 mL)
Filling:
12 oz regular cream cheese (375 g)
2 eggs
Liquid sweetener to equal 3/cup sugar (175 mL)
1/cup powdered erythritol (60 mL)
2 tbsp whipping cream (30 mL)
1 tsp vanilla extract (5 mL)
3/tsp xanthan gum (3 mL)

Coconut Crust:  Grind walnuts in food processor with sharp blade. Stir in coconut, powdered erythritol, vanilla whey proteinl and melted butter.  Using plastic wrap, press crust into 9-inch (23 cm) glass pie dish.  Bake in 325°F (160°C) oven 10 minutes.  Allow to cool.  In small bowl, gently toss banana strips with lemon juice.  Place banana on baked, cooled crust.

Filling:  In food processor with sharp blade, process cream cheese. Add eggs, liquid sweetener, erythritol, whipping cream, vanilla extract and xanthan gum.  Process and scrape sides of bowl occasionally until thickened and smooth.  Pour filling over bananas; smooth surface with back of spoon. Cover with plastic wrap to prevent a “skin” from forming.  Chill.

Variation:  Lemon Banana Cream Pie: Omit whipping cream and use lemon juice instead. (5.7 g net carbs)

Helpful Hints:  If you are concerned about the safety of using raw eggs, coddle the eggs – i.e. place in boiling water for 50 seconds and remove promptly.  To garnish, if desired, surround with circular banana slices dipped in lemon juice and sprinkle grated chocolate or walnut crumbs or toasted almond meal over center or use whipped cream or my delicious recipe for Cr√®me Fraiche, which is so much nicer than whipped cream and holds up better too.

Yield: 10 servings
1 serving
280.5 calories
8.8 g protein
25.0 g fat
5.5 g net carbs

Thursday, February 13, 2014

GREEN BEAN CASSEROLE TOPPED WITH BATTERED FRIED ONIONS



GREEN BEAN SKILLET CASSEROLE TOPPED WITH BATTERED FRIED ONION RINGS
Tender, tasty green beans and mushrooms topped with battered fried onions.  Remember my post with the Battered Fried Onion Rings?  This is a nice way to serve a green bean casserole...to take it over the top and make it more special.  This casserole does not get cooked in the oven.


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!

1 medium onion
1/cup Gluten-Free Bake Mix 2 (75 mL)
2 tbsp grated Parmesan cheese, in can (30 mL)
1/tsp salt, OR to taste (0.5 mL)
1/tsp black pepper (0.5 mL)
2 eggs
1 tsp water (5 mL)
3 tbsp light-tasting olive oil (45 mL)
1 tbsp olive oil, OR bacon fat (15 mL)
1 lb sliced, fresh mushrooms (0.45 kg)
Seasoning salt, to taste
Black pepper, to taste
1/cup whipping cream (75 mL)
1 lb green beans, strings removed carefully (0.45 kg)
1 cup chicken stock (250 mL)
1/cup whipping cream (125 mL)
3 bay leaves
1 tsp crushed garlic (5 mL)
Seasoning salt and black pepper, to taste

Slice onion into 1/8 -inch (0.5 cm) thin rings.  On dinner plate, combine Gluten-Free Bake Mix 2, Parmesan cheese, salt and black pepper.  In cereal bowl combine eggs and water; whisk together with a fork.  Heat 3 tbsp (45 mL) olive oil in nonstick skillet.  Dip onion rings in egg wash and then in bake mix and place in hot oil.  Cook on both sides until browned.  Repeat with all the onion rings.  Set aside and keep warm, uncovered in a low oven.

In nonstick skillet, in 1 tbsp (15 mL) olive oil, OR bacon fat, fry mushrooms with lid on skillet until moisture has almost completely evaporated and mushrooms are turning brown.  Remove lid.  Sprinkle with seasoning salt and black pepper to taste.  Stir in 1/3  cup (75 mL) whipping cream and cook another couple of minutes.  In large frying pan, add green beans, chicken stock, 1/2  cup (125 mL) whipping cream, bay leaves and garlic.  Cook 5 minutes.  Add mushrooms and cook another 5 to 10 minutes, until the green beans are tender.  Add seasoning salt and pepper to taste.

Put green bean and mushroom mixture in 2 qt (2 L) casserole dish.  Remove bay leaves.  Sprinkle warm fried onions over top of casserole.  Serve.

Yield:  8 servings
1 serving
220.4 calories
6.7 g protein
17.7 g fat
8.6 g net carbs

Wednesday, February 12, 2014

HAPPY VALENTINE'S DAY, SWEETHEART - ALMOND BUTTER CHEESECAKE HEARTS



SCROLL DOWN to see the recipe.

My Valentine will forever be my darling husband, Ian.  This will be the second Valentine's Day in our lives that we spend apart. :(

I have a beautiful cousin.  Her name is Brenda McLachlan.  When I was growing up, I thought she was everything I was not and would have liked to have been.  Looking back at photos, I can see that I was pretty too, except I had difficulty seeing that at that age (teenager).  When I was at university in Cape Town, South Africa and getting married to my darling Ian, my cousin sent me a cookbook as a present. The inscription inside the cookery book said, "The way to a man's heart is through his tummy!"   Little did she know that I would take that advice to heart and eventually become a cookbook author.  In those days, I didn't know the first thing about cooking and baking.  I was 21 but I'd not been allowed to cook and bake, save for a couple of things (crepes and caramel pie) while growing up.  The kitchen was pretty much off limits for me.  Only one small thing indicated that I had any talent in the kitchen and that was in Home Economics Cooking Class, I received an award for the highest marks in the school in my grade.  I only took that class for one year in Standard 6 (Grade 8).

I had a tiny wedding and no family was present, except for 6 friends - 8 of us in total.  My parents were in Canada at the time and Ian felt if his family was there and mine were not, I would break down in tears.  There is a story behind that, but I don't want to go into it. I had R20.00 (rand = South African currency) to spend on my wedding dress.  I walked around Cape Town streets in tears as I was having a great deal of trouble finding something that would suffice as a wedding dress for only R20.00.  I did find a simple yellow dance dress.  I paired it with a broad-brimmed white hat and bought some yellow flowers to put on the hat. I wore high heels with my dress.  I did feel pretty in it, so that was a relief, and we had a meal and dance at Kloof Neck Restaurant after the wedding ceremony at the church.  My husband has always felt a little bitter about his wife not having had the fairy tale wedding.  I would have liked my dad, whom I adored, to be there for me and to say nice things about me, but that is water under the bridge. I don't feel bitter, nor do I think about it very often.  Instead many years later Ian commissioned a now-famous artist, Jonathon Earl Bowser, to do an enormous painting of me in a dream wedding dress.

CLICK on the photo for a bigger image or go to the link above the photo of the painting.

Ian ran around with this silly smile on his face for 6 months.  I knew he was up to something, but could not figure it out.  I'm sure people think I'm the one that is full of myself, but that was Ian's way of making it up to me for not having had a fabulous wedding, which many young women dream about for years before the actual event.  For the record, I really enjoyed my wedding day and have wonderful memories. 

Below is a lovely recipe for Valentine's Day!  Hope you have a lovely day with your Valentine. Unfortunately, this will be the second Valentine's Day in our lives that Ian and I are apart.



ALMOND BUTTER CHEESECAKE HEARTS
This is such a cute dessert – makes a lovely presentation.  Every time I served this dessert, people simply loved it!  The leftover scraps will not go to waste either!  The first time I made this, Ian and I had a tea date in the jungle and I was working on Volume 1 of Low-Carbing Among Friends.  You guessed it!  This recipe is in that book, which by the way, thanks to our low-carbing friends became a national best seller!!


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!


Almond Crust:
1/2 cup ground almonds, OR (125 mL)
  almond flour
1/2 cup Gluten-Free Bake Mix 2 (125 mL)
Sweetener to equal 4 tsp sugar (20 mL)
3 tbsp butter, melted (45 mL)
Filling:
12 oz regular cream cheese (375 g)
Liquid sweetener to equal 1 cup sugar (250 mL)
1/4 cup powdered erythritol (60 mL)
1/4 cup butter, melted (60 mL)
1/cup unsweetened almond milk, divided (125 mL)
1/4 tsp almond extract (1 mL)
1 envelope gelatin (15 mL)
Topping:
3 tbsp ground almonds, toasted (45 mL)
Maraschino cherries, cut in half
  (optional)

Almond Crust:  Preheat oven to 350°F (180°C).  In food processor, combine ground almonds, Gluten-Free Bake Mix, sweetener and butter; process.  Press into shallow 9-inch (23 cm) glass pie dish.  Bake crust 10 minutes.  Allow to cool.

Filling:  In food processor with metal blade, process cream cheese, liquid sweetener and erythritol.  Add butter, 1/4 cup (60 mL) almond milk and almond extract; process.  In small saucepan, combine the remaining almond milk and gelatin.  Heat milk until gelatin dissolves and add to cream cheese mixture; process.  Pour over crust.  Refrigerate. 

Topping:  In nonstick skillet, place ground almonds and heat until ground almonds are turning brown, but not too dark.  Transfer to a bowl and allow to cool.  Remove set cheesecake from refrigerator and use a heart-shaped cookie cutter or any other preferred shape.  Gently press the cheesecake out of the cookie cutter using clean fingers.  Garnish the shapes with toasted ground almonds and half a cherry, if desired.   Place on a pretty serving dish and refrigerate until serving time.

Yield:  14 servings
1 serving
181.8 calories
4.6 g protein
17.1 g fat
2.5 g net carbs

Tuesday, February 11, 2014

BATTERED CRISPY ONION RINGS


BATTERED CRISPY ONION RINGS

Lightly battered and very tasty.  I usually use them on top of a casserole, however, they’re very good served as a side or a snack as well.  Serve right away.  I notice battered onion rings are popular in South/Central America as well.  They seem to be universally loved.  Typically onions are not very low-carb, so use these in a smallish serving or better yet, on top of a casserole, is more carb-friendly. However, this is worlds better than regular battered onion rings, which would be off the table for us.  Recipe coming next post for a casserole with these onions gracing the top of the dish.  Waay nicer than the stuff you find in a can.  Have you seen that?  Not very nice at all compared to freshly made crispy onion rings.

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!

1 medium onion (about 6 oz (170 g)
1/3  cup Gluten-Free Bake Mix 2 (75 mL)
2 tbsp grated Parmesan cheese, in can (30 mL)
1/8  tsp salt, OR to taste (0.5 mL)
1/8  tsp black pepper (0.5 mL)
2 eggs
1 tsp water (5 mL)
3 tbsp light-tasting olive oil (45 mL)

Slice onion into 1/8-inch (0.5 cm) thin rings.  On dinner plate, combine Gluten-Free Bake Mix 2, Parmesan cheese, salt and black pepper.  In cereal bowl combine eggs and water; whisk together with a fork.  Heat 3 tbsp (45 mL) olive oil in nonstick skillet.  Dip onion rings in egg wash and then in bake mix and place in hot oil.  Cook on both sides until browned.  Repeat with all the onion rings.  Set aside and keep warm, uncovered in a low oven.

Yield:  3 servings
1 serving
145.7 calories
8.5 g protein
8.6 g fat
7.1 g net carbs

Wednesday, February 5, 2014

CHUNKY CHOCOLATE CHIP COOKIES AND CHUNKY CHIPPERS

CHUNKY CHOCOLATE CHIP COOKIES - This is still one of my faves!



CHUNKY CHIPPERS
These chunky cookies were lovely too - just smaller and different.  The gelatin keeps the cookies from being crumbly.  When one uses the bake mix without xanthan gum, cookies can sometimes be a little less stable.  Most of the time gelatin is not required.  Let the cookies cool completely on the cookie sheet before removing.  Valentine's Day is coming up soon and I have chocolate on the brain, but I have to remember I usually pay with migraines.  Ugh...!  My DH eats dark chocolate in front of me almost every single day....the sheer torture of it!  Now, I wonder what I can eat that he can't?  Ah, my bake mix with xanthan gum....but wait a minute...typically that means I don't use it very often anymore as it's not fair to him (his system cannot handle the xanthan gum).  I have to use the one with gelatin for Ian.

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!

13/cups Gluten-Free Bake Mix 2 (425 mL)
1/tsp baking soda (2 mL)
1/tsp baking powder (2 mL)
1/cup butter, softened (125 mL)
2 oz unsweetened chocolate (30 mL)
Liquid sweetener to equal 1/cup sugar (125 mL)
Granular sweetener to equal 1/cup sugar (125 mL)
1 egg
1/cup cream and water, OR (125 mL)
  almond milk, OR buttermilk*
7/tsp unflavored gelatin (3.5 mL)
  (1/tsp + 3/tsp)
1/tsp vanilla extract (2 mL)
1/cup chopped walnuts, optional (125 mL)
1 cup sugar-free chocolate chips (250 mL)

Preheat oven to 375°F (190°C).   Spray a cookie sheet with nonstick cooking spray.  Line cookie sheet with parchment paper.

In medium bowl, combine Gluten-Free Bake Mix 2, baking soda and baking powder.

In saucepan, melt butter and chocolate together.  Cool 10 minutes.  Stir in liquid sweetener and granular sweetener

In food processor, process egg. Add cream and water, OR almond milk, OR buttermilk, gelatin and vanilla extract; process.  Add chocolate mixture; process. Add dry ingredients; process.  Stir in walnuts, if using, and chocolate chips.

Drop by teaspoonfuls onto parchment paper (or greased cookie sheet).  Bake about 10 minutes.  Allow to cool on cookie sheet.  Keep in freezer or refrigerator.

Helpful Hint:  *If using buttermilk, use unsalted butter.  With regard to the sweeteners, you could increase the liquid sweetener to 3/cup (175 mL) and use 

1/cup (60 mL) granulated erythritol.  I used Natural Mate® sweetener available on Amazon.

Yield:  44 cookies
1 serving
68.8 calories
1.2 g protein
5.7 g fat
1.3 g net carbs

Saturday, February 1, 2014

PINEAPPLE SPREAD OR DIP FOR CHIPS OR CRACKERS




PINEAPPLE SPREAD OR DIP FOR CHIPS OR CRACKERS
This spread is perfect served with the MontereyJack Dipping Chips as seen in the photo above. The chips are ribbed chips made entirely out of shredded Monterey Jack Cheese!  It could not be easier to make the chips or crackers - they serve well for both purposes - for spreading or dips or I even had bacon and egg (cut to size) on mine for breakfast. This spread or dip (used as either again) adds a bit of sweet to the treat, making it a combination of savory and sweet.  I love combining those flavors!


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 spreadable cream cheese (250 g)
Liquid sweetener to equal 1/cup sugar (75 mL)
1/cup chopped red pepper (125 mL)
  (remove seeds)
1/cup pineapple pieces, OR two pineapple rings (fresh or canned) (75 mL)
    {2.2 oz (62 g)}
2 green onions, chopped
  (green tops only)*

In food processor, process cream cheese and sweetener.  Stir in red pepper, pineapple and green onions.  Serve or refrigerate for later.


Helpful Hint:  *If you would like a sharper onion taste, use some of the rest of the green onions as well.

Yield:  11/cups (300 mL)
1 tsp (5 mL) per serving for each chip or more! ;)
13.5 calories
0.4 g protein
1.2 g fat
0.4 g net carbs