Sunday, August 18, 2019



The breading is simple and tasty and now add a delightful Creamy Chardonnay Sauce with lemon and garlic and you have a restaurant-quality entrée.  My husband raved about this juicy chicken in the most flavorful sauce ever!

2 large chicken breasts, OR 4 smaller
2 tbsp butter (30 mL)
2 tbsp light olive oil (30 mL)
6 tbsp Gluten-Free Bake Mix 2, (90 mL)
2 tbsp Parmesan cheese (30 mL)
2 tsp dried parsley (10 mL)
1 tsp salt (5 mL)
1/2 tsp black pepper (2 mL)
Egg Wash:
2 eggs
1 tbsp water (15 mL)
Creamy Chardonnay Sauce:
1 tsp butter (5 mL)
1 tbsp minced garlic (15 mL)
  (the kind in a jar)
1/2 cup Chardonnay or any white wine (125 mL)
1/2 cup heavy cream (125 mL)
1 tbsp lemon juice (15 mL)
1/2 tsp dried parsley (2 mL)
1/4 tsp salt (1 mL)
1/8 tsp black pepper (0.5 mL)

Slice chicken breasts in half horizontally. 

Breading:  In small bowl, combine Gluten-Free Bake Mix 2, page___, Parmesan cheese, parsley, salt and black pepper.

Egg Wash:  In small bowl, beat eggs with water.

Creamy Chardonnay Sauce:  In nonstick pan, in butter, cook garlic.  Add white wine and heavy cream and bring to the boil.  Stir in lemon juice, parsley, salt and pepper.  Set aside.

Dip chicken cutlets in egg and let excess drip off.  In clean bowl, spoon breading from the small bowl onto both sides of fish fillets.  In two nonstick pans, in 1 tbsp (15 mL) butter and 1 tbsp (15 mL) olive oil in each, cook 2 chicken cutlets, flipping occasionally until golden brown on both sides and white throught when cut through the center.  Add all chicken to the sauce and cook over low heat until heated through.  If the sauce diminishes too much add more heavy cream and water while it heats up.  Serve immediately.

Yield:  4 servings
1 serving
470.7 calories
34.3 g protein
32.2 g fat
0.1 g fiber
4.9 g net carbs

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Friday, August 16, 2019



Rich milk chocolate cheesecake, very low in carbs, that I poured chocolate sauce (a ganache made with melted sugar-free chocolate chips mixed with heavy cream) over to make it extra decadent.  On the other hand, it is so tasty, you hardly need the extra decadence.  I also I think a strawberry sauce (using frozen strawberries, thawed, cooked with sweetener, or simply blended in a blender with sweetener and then strained through a sieve) would also complement this cheesecake beautifully and it would be like biting into a delectable chocolate strawberry truffle.  Lots of ideas when one is presented with a plain chocolate cheesecake - it's fun to dress it up!  Each chosen cheesecake garnish will yield a very different-tasting result. Even whipped cream and shaved or grated chocolate sprinkled over the top would be another idea.

Chocolate Crust:
11/2 cups Gluten-Free Bake Mix 2 (375 mL)
3 tbsp powdered erythritol (45 mL)
2 tbsp Hershey’s® cocoa (30 mL)
1/4 tsp cinnamon (1 mL)
1/2 cup butter, melted (125 mL)
1/2 tsp vanilla extract (2 mL)
Chocolate Cheesecake Filling:
24 oz cream cheese (680 g)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
3 eggs
1/2 cup powdered erythritol (125 mL)
1/4 cup Hershey’s® cocoa (60 m)
1 tbsp vanilla extract (15 mL)

Preheat the oven to 350°F (180°C).

Chocolate Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, powdered erythritol, cocoa and cinnamon.  In small bowl, combine melted butter and vanilla extract and stir into dry ingredients.  Press into bottom of 11 x 7 inch (28 x 18 cm) glass dish.  Bake 7 minutes.

Chocolate Cheesecake Filling:  
In food processor, process cream cheese.  Add liquid sweetener, eggs, erythritol, cocoa and vanilla extract; process.  Pour over baked crust and bake 25 to 30 minutes or until just set.

Helpful Hint:  If you only have granulated erythritol, you may use that instead.  Even better, process the erythritol in a coffee bean grinder or blender until powdered.

Yield:  20 servings
1 serving
208.3 calories
6.1 g protein
18.8 g fat
0.8 g fiber
3.2 g net carbs 

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Wednesday, August 14, 2019



This fried fish supper was so tasty.  The flavored butter was incredibly generous, so you could probably halve the recipe or make the full recipe and use it for other meals.  It would be great on chicken or steak as well.

1 lb 12 oz any white fish fillets (794 g)
1/2 tsp seasoning salt (2 mL)
1/2 tsp black pepper (2 mL)
2 tbsp butter (30 mL)
1 tbsp olive oil (15 mL)
Lemon wedges, optional
Garlic Green Onion Butter:
1/2 cup butter, softened (125 mL)
1/2 cup chopped green onions (125 mL)
1 tbsp olive oil (15 mL)
2 tsp minced garlic, jarred kind (10 mL)
1 tsp salt (5 mL)
1/2 tsp black pepper

Sprinkle seasoning slat and black pepper on both sides of the fish fillets.

In large nonstick frying pan in olive oil and butter and over medium heat, cook fish fillets 4 minutes on one side, turn and cook another 4 to 5 minutes on the other side. While the fillets are cooking after turning them, top each with 1 tbsp (15 mL) of the flavored Garlic Green Onion Butter.  Serve immediately with more flavored butter and with lemon wedges, if desired.

Garlic Green Onion Butter:  In small bowl, combine butter, green onions, olive oil, barlic, salt and pepper.

Yield:  4 servings
1 serving
392.1 calories
36.9 g protein
26.3 g fat
0.1 g fiber
0.4 g net carbs 

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Tuesday, August 6, 2019



Probably should call these Chocolate Ramekin Cakes as I made them in my cute ramekins. These were very cake-like and not too sweet.  My husband really liked this cake and was thrilled that I could whip up a chocolate cake for him in minutes…and still taste amazing!

3 tbsp light-tasting olive oil (45 mL)
2 tbsp powdered erythritol (30 mL)
Liquid sweetener to equal 2 tbsp (30 mL)
2 tbsp low-carb milk, OR (30 mL)
  1 tbsp (15 mL) cream and 1 tbsp (15 mL)
2 egg yolks
3 tbsp Gluten-Free Bake Mix 2 (45 mL)
2 tbsp cocoa (30 mL)
1/2 tsp baking powder (2 mL)
2 tbsp sugar-free chocolate chips, divided (30 mL)

In medium bowl, whisk together olive oil, powdered eyrthritol, liquid sweeterner, low-carb milk, OR alternative and egg yolks.  In small bowl, combine Gluten-Free Bake Mix 2, cocoa and baking powder.  Add dry ingredients to the wet ingredients and whisk well.

Pour into two lightly greased ramekins.  Sprinkle top of each ramekin with 1 tbsp (15 mL) chocolate chips.  If you have a powerful microwave oven (1200 W) like mine, these will take 40 to 50 seconds to cook each of them.  I preferred the former time.

Yield:  2 mug cakes
1 mug cake
350.4 calories
6.5 g protein
32.1 g fat
2.5 g fiber
4.0 g net carbs

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Sunday, August 4, 2019



Very flavorful muffins.  They freeze well, too. It was a rainy, dark day so my photos were not as good as they could have been. You will be surprised as unsweetened applesauce is actually not that high in carbs and can be used in a recipe where the carbs are spread kindly.  I loved these muffins, even when they were denser in the refrigerator.  I think the spices are spot on!

1/2 cup butter, softened (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1 cup (250 mL)
1 cup unsweetened applesauce (250 mL)
2 eggs
1 tsp vanilla extract (5 mL)
21/4 cups Gluten-Free Bake Mix 2, (560 mL)
  OR GF, Grain-Free Bake Mix, OR Keto Bake Mix (2 1/2 cups)
1 tsp baking soda (5 mL)
1/2 tsp cinnamon (2 mL)
1/2 tsp allspice (2 mL)
1/8 tsp salt (0.5 mL)

Preheat the oven to 350°F (180°C).

In bowl with mixer, mix butter, sweetener, applesauce, eggs and vanilla extract.  In medium bowl, combine Gluten-Free Bake Mix 2, OR alternative, baking soda, cinnamon, allspice and salt.  Add to mixer with wet ingredients and mix well.  Fill 12 muffin cups 3/4 full.  Bake 25 minutes.  Serve warm or at room temperature, however, I really didn’t mind these straight out of the refrigerator either.

Yield:  12 muffins
1 muffin
185.2 calories
4.5 g protein
15.2 g fat
0.4 g fiber
6.6 g net carbs

Saturday, July 20, 2019



A copycat recipe of the famous cookies! Still the same recipe essentially as my previous one with some minor changes.  These cookies are also smaller. These cookies will probably bring back good memories.  These are large, soft cookies when warm and taste absolutely delicious! I like them best baked fresh and frozen briefly for about 15 minutes. Very reminiscent of the real thing!  Keep them refrigerated.  The next day I nuke a cookie briefly and enjoy it again.  My husband likes them chilled out of the fridge.  You cannot go wrong with these low-carb cookies - even non low-carbers will like them!  If you are sensitive to maltitol in the Wal-Mart sugar-free Hershey's chocolate chips, try Lily's (link in ingredients) and, if desired swop out some of the chocolate chips for chopped pecans or walnuts.

Using the Keto Bake Mix usually results in about 1 gram carb difference per serving. For convenience, I usually make up 3 x the amount of bake mix and keep it on hand.  This way a recipe like this which uses a fair amount of the bake mix does not use it all up at once and I can make one or two other baked items out of the remaining bake mix, before having to put together another batch of my favorite bake mix which is the Gluten-Free Bake Mix 2.  My husband cannot handle too much fiber and that bake mix is fine for him, whereas the Keto Bake Mix and the Grain-Free, Gluten-Free Bake Mix are too high in fiber for him.

23/4 cups Gluten-Free Bake Mix 2, (675 mL)
  OR 3 cups Keto Bake Mix OR (750 mL)
3/4 tsp baking soda (3 mL)
1/8 tsp salt (0.5 mL)
2 sticks butter, softened (250 g)
2 large eggs
Liquid sweetener (sucralose or stevia) to equal 11/4 cups (300 mL)
1/4 cup granulated erythritol (60 mL)
2 tsp vanilla extract (10 mL)
13/4 cups sugar-free chocolate chips (425 mL)

Preheat the oven to 300°F (150°C).

In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR Grain-Free, Gluten-Free Bake Mix, baking soda and salt.  Whisk with wire whisk.

In bowl of electric mixer, place butter and eggs; beat.  Add liquid sweetener and erythritol and vanilla extract; mix well.softened.  Add dry ingredients; mix.  Stir in chocolate chips.

Scoop scant 2 tbspfuls (30 mL) of dough and place on well-greased cookie sheets.  Flatten very slightly. The cookies will spread so leave enough room between them. Bake 16 minutes or until tops of the cookies are just set and they are light golden brown underneath.  They will look a little under-cooked and are in a sense, but trust me, they taste wonderful this way.  They will also be a bit fragile as a result, until they cool.   Cool on cookie sheets to room temperature.  Refrigerate and they will be much more robust and absolutely delicious!

Yield:  32 cookies
1 low-carb cookie/keto
141.5/150.4 calories
2.3/3.1 g protein
11.4/12.5 g fat
0/1.2 g fiber
2.5/1.7 g net carbs 

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Tuesday, July 16, 2019



These have the most amazing texture straight out of the refrigerator.  My husband loved them!  There is a substantial lemon topping.  If you would prefer a softer set, leave the squares at room temperature for 10 minutes or more.  They will hold up at room temperature, but get progressively soft and creamy.  They firm up exactly the same way again once refrigerated. 

2/3  cup Gluten-Free Bake Mix 2 - CLICK for recipe (150 mL)
  OR ground almonds
2/3  cup ground almonds (150 mL)
1/3  cup butter, melted (75 mL)
Sweetener to equal 2 tbsp sugar (30 mL)
6 egg yolks
4 tbsp unsalted butter, softened (60 mL)
3/4  cup lemon juice (175 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2  cup sugar (125 mL)
1/4  cup powdered erythritol, OR (60 mL)
  6 sweetener packets (the kind used for coffee)
1/4  cup whipping cream (60 mL)
1/4  cup whole, OR skim milk powder, OR heavy cream powder (60 mL)
11/tbsp unflavored gelatin (22 mL)
1/4  tsp yellow food coloring (1 mL)

Preheat the oven to 350°F (180°C). 

Crust: In medium bowl, combine Gluten-Free Bake Mix 2, ground almonds, melted butter and sweetener.  Press mixture into 8-inch square baking dish, using plastic wrap over top.   Bake 10 to 15 minutes.

Filling:  In food processor, process egg yolks, butter, lemon juice, sweetener, powdered erythritol, OR 6 sweetener packets, whipping cream, milk powder (OR alternative), unflavored gelatin and yellow food coloring.  Pour over baked crust and bake 15 minutes.  Allow to cool and refrigerate.

Yield:  25 squares
1 square
97.5 calories
2.6 g protein
8.9 g fat
0.3 g fiber
2.1 g net carbs (3.2 g net carbs for 16 squares)

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Monday, July 15, 2019



This fudge is very smooth and as it dries out a bit over the days in the fridge, it only gets better – has a tiny bit of chewiness to it which only adds to the enjoyment of this fudge.  This very slight chewiness comes from the whey protein, which I have used in the past to successfully make chewy low-carb toffee.  I have a few toffee recipes under Confections in the Index - super easy recipes!

1 cup peanut butter (250 mL)
Liquid sweetener (sucralose or stevia) to equal 1 cup (250 mL)
1/2 cup powdered erythritol, OR (125 mL)
  10 coffee sweetener packets
1/3 cup whole milk powder (Costco, Wal-Mart), OR (75 mL)
  heavy cream powder (Amazon and Wal-Mart)
6 tbsp heavy cream (90 mL)
1/4 cup unsalted butter (60 mL)
1 tbsp water (15 mL)
1/2 cup vanilla whey protein (125 mL)
1 tsp vanilla extract (5 mL)
Chocolate Topping:
1/3 cup sugar-free chocolate chips (75 mL)
2 tbsp unsalted butter (30 mL)

In nonstick saucepan, combine peanut butter, liquid sweetener, powdered erythritol, whole milk powder, OR heavy cream powder, heavy cream, unsalted butter and water.  Stir over medium heat until peanut butter smells toasty and all is incorporated. 

In food processor, process fudge, vanilla whey protein and vanilla extract.  Transfer to an 8-inch baking dish.  Freeze while you make the Chocolate Topping.

Chocolate Topping: In double boiler, combine chocolate chips and unsalted butter.  Once melted, spread over top of the Peanut Butter Fudge.  Place fudge back in the freezer until set and then refrigerate.

Helpful Hint:  Carbs will be higher with the coffee sweetener packets.

Yield:  36 servings (6 x 6)
1 serving
82.9 calories
2.7 g protein
6.9 g fat
0 g fiber
1.8 g net carbs 

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Saturday, July 13, 2019

[ Sample recipe photos are at the bottom of this post ]
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First printing was in September, 2018. This is the second in a series of two cookbooks with Peggy Hardaway as the principal author with some great recipes from George Stella and I as well. Again there is an introduction and preamble by George Stella as well as a Helpful Hints section.    Pretty silver/platinum cookbook with matching coil binding.  These five colorful cookbooks with their equally colorful and substantial pages of recipe photos are fun to own, easy to navigate, fun to read, and I'm sure you will love owning them.  I know even I am happy to have them and refer to them often. There are about 65 color PHOTOS!!  As with all of the cookbooks, each recipe that has a photo will have it indicated in the heading next to the name of the author whose recipe it is and, in addition, each photo has the page number indicated on it.  With all of the cookbooks, I am the one who edits them and lovingly puts the cookbooks together.  I take my job very seriously and always do my best to produce an accurate and quality job!  I was taught initially by publishers who published a couple of my cookbooks - one of them was published by the largest publisher in Canada at the time (now taken over by an American company), MacMillan Canada.  I soon figured out that I wanted to get into self-publishing.  Now, of course, we are competing with thousands of other low-carb cookbooks out there and it is more and more difficult to make a living in this field.  Our trusted brand does set us apart and we are proud to have such creative people on the Low-Carbing Among Friends' team, not the least of which is renowned low-carb chef and TV celebrity, George Stella!

Peggy Hardaway has devoted many years to creating wonderful recipes that the low-carb community has enjoyed.  You can find her recipes at Buttoni's Low-Carb Recipes.  Peggy, also a teacher by profession, has happily retired with various other interests that keep her occupied, but she still keeps her hand in and posts new recipes to her blog as she makes them.  As well, she participates in Low-carb Forums helping newbies and others.  Peggy has her very own style and often makes ethnic foods that we might be afraid to tackle, however, she makes them look easy!  She also has many of her very own homemade spice blends (many of which mimic commercial varieties), 5 of which you will find in this cookbook (such as Shawarma Spice Blend, Ranch Dressing Powder Blend and Garam Masala Spice Blend), with the recipes for you to make your own, if you so desire.  Peggy knows the art of very flavorful cooking!

When Peggy was actively working on the team for a few years on Facebook, Peggy and I would often reach millions with our recipes.  Peggy and I would have a friendly rivalry going on with our daily posts and those were such fun days.  We were very supportive of each other, however, and stood by each other when others tried their best to topple our team or compromise our success. That happened fairly frequently and it hurt sometimes, but we picked ourselves up and carried on!  It is hard to believe sometimes but it did all happen.  We were top of the low-carb world on Facebook for 5 plus years and thus we didn't make everyone happy as it is such a competitive business.  It was only when we stopped paying Facebook for 2 years that another lady who was paying Facebook a lot caught up to us in time.  Lovely lady and none of us begrudge her that success.  We pay a little bit these days but the majority of our likes which with our two combined pages is over 1.1 million were from the good old days - mostly organic likes - save for about 10,000 likes which were paid likes (well, not entirely - our organic likes finally given to us).  Even although we pay Facebook a bit these days, we still only get a fraction of our organic likes added.  One has to pay lot to get them all.  I miss the good old days, but nothing stays the same forever and one day I will retire and, thus, I put things in perspective.  Life is not all about social media!  However, that said we are still the top low-carb team on Facebook.

Pictured on the Front Cover: Griddled Chia Biscuits, Triple Pork Rolls, Strawberry Pie, Southern Fried Chicken, Bacon Shawarma Salad

Tuna-Cheese Stiffed mini Peppers
Meatza Donuts
Cheese Puffs
Pecan Cheese Ring
Cocoa Roasted Peanuts
Mozzarella Sticks
Portabella Pizzas
Sweet Onion Chicken Wings

Banana Bran Muffins, Bananan Muffins, Blueberry Danish Muffins, Cake Donuts, Chocoalte Banana Nut Muffins, Gluten-Free, Grain-Free Focaccia, Italian Herb Bread, Raspberry Cream Cheese Coffee Cake, Splendid Gluten-Free Bake Mix 2, Splendid Gluten-Free, Grain-Free Bake Mix

Mexican Scrambled Eggs with Sausage, Upside-Down Bacon Onion Omelet, Griddled Chia Biscuits, Turnip Bacon Frittata, Salmon Broccoli Cheddar Quiche, Low-Carb "Oatmeal", Inside-out Egg Sandwiches, Loaded Low-Carb "Grits"

Beef and Lamb -  Beef Chile Relleno Casserole, Honey Garlic Meatballs, Mega Meatballs (pork and beef)
Fish and Seafood - Moo Shu Shrimp, Salmon with Cucumber and Dill, Shrimp-Stuffed Eggplant
Pork - Pork Chops with Apple and Sage, Slow-Cooker Pork Chops with Cabbage, Triple Pork Rolls
Poultry -Greek Chicken Spanako, Chicken Artichoke Casserole, Chicken Spinach Alfredo, Creamy Stuffed Chicken with Mushroom Sauce, Giant Chicken and Vegetable Calzone, Old-Fashioned Chicken Casserole, Skillet Chicken and Broccoli, Southern Fried Chicken
Sausage - Eggplant Sausage Rollatini, Spaghetti Squash with Italian Sausage

Examples: Simply Sauteed Broccoli, Roasted Candied Carrots, Pan-fried Cauliflower with Sage, Twice Baked Potatoes, Eggplant Parmigiana Slices, Eggplant Sausage Stuffing, Italian Green Beans, Creamy Broccoli and Mushrooms, Monterey Broccoli Cauliflower Casserole, Creamy Garlic Mushrooms, Chorizo-Stuffed Pattypan Squash, Spaghetti Squash Parmesan with Bacon, Baked Potato, Roasted Turnips, Spicy Zucchini Cakes, Zucchini Noodles

Substantial Section: Breadings, Crusts and Dough, Dressings, Frostings, Miscellaneous, Sauces, Spice Blends, Toppings (savory) and Toppings (sweet)

Examples:  Jicama Mint Salad, Bacon Shawarma Salad, Quinoa Spinach Salad, Fruity Chicken Salad, Old-Fashioned Mock Potato Salad, Artichoke Picnic Salad, Buffalo Cobb Salad
Examples: Curried Carrot Soup, Cream of Broccoli Soup, "Pasta" Fagioli Soup, "Potato" Soup, Condensed Cream of Mushroom Soup, Chicken and "Rice" Soup, Wisconsin Cheese Soup

Examples: Apple Cake, Banana Peanut Butter Twinkies, Chocolate Pecan Cake, Chocolate Tea Cakes, Individual Irish Chocolate Cake, Pumpkin Cake, Toasted hazelnut Chocolate Cupcakes

Cheesecakes and Pies
Examples:  Coconut Cheesecake with Macadamia Nut Crust, Lemon Cheesecake, No Bake Peanut Butter Pie, Strawberries and Cream Cheesecake, Strawberry Pie, Tarte Tatin

Cookies and Squares
Examples: Almond Shortbread Squares, Carrot Cake Cookies, Cream Cheese Pumpkin Bars with caramel, Custard-Topped Cheesecake Squares, Grain-Free Chocolate Chip Cookies, No Bake Chocolate Peanut Butter Cheesecake Squares, No Bake Cookie Dough Squares

Frozen Desserts
Examples: Creamy Mango Popsicles, Creamy Peach Popsicles, Lemon Ice Cream, Lemon Pineapple Ice Cream, Peach Ice Cream, Strawberry and Cream Ice Pops
[ Sample recipe photos are at the bottom of this post ]
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