Friday, December 14, 2018

THE WORKS ROMAINE LETTUCE SALAD WITH CILANTRO SALAD DRESSING





THE WORKS ROMAINE LETTUCE SALAD

This salad is substantial and is very good served with a Creamy Ranch Dressing or Cilantro Salad Dressing - see below this recipe.  I paired this salad with my Mexican Lasagna.

5 cups chopped Romaine Lettuce (1.25 L)
1/2 cup grated Cheddar cheese (125 mL)
1/2 cup grated carrot, OR more (125 mL)
  grated Cheddar cheese
4 hard-boiled eggs, chopped
4 slices cooked bacon, chopped
1 Roma tomato, chopped

In large salad bowl, top Romaine lettuce with Cheddar cheese, grated carrot, OR more grated Cheddar cheese, hard-boiled eggs, bacon and tomatoes (reserve some of each for the top of the salad).  Toss gently to combine and top with reserved ingredients for an attractive look. 

Yield:  4 servings

1 serving
201.5 calories
17.1 g protein
12.2 g fat
1.9 g fiber
3.8 g net carbs


CILANTRO SALAD DRESSING

I am not a huge fan of cilantro; however, sometimes when I buy parsley it comes with cilantro and green onions in a package.  What to do with the cilantro?  This dressing is tasty even to me.

1/2 cup mayonnaise (125 mL)
1/2 cup sour cream (125 mL)
1/2 cup chopped fresh cilantro (125 mL)
3 tbsp almond milk (45 mL)
1 tbsp lime, OR lemon juice (15 mL)
1 tbsp olive oil (15 mL)
2 tsp minced garlic (10 mL)
1/2 tsp black pepper (2 mL)
1/4 tsp salt (1 mL)

In blender, combine mayonnaise, sour cream, cilantro, almond milk, lime, OR lemon juice, olive oil, garlic, black pepper and salt.  Blend well until smooth. 

Yield:  11/2 cups (375 mL)
1 tbsp (15 mL) per serving
47.2 calories
0.3 g protein
5.0 g fat
0 g fiber
0.5 g net carbs 

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For other great Low-Carb, Gluten-Free recipes by the team & me:



Monday, December 10, 2018

CREAMY CHEDDAR CAULIFLOWER AND BACON CHOWDER






CREAMY CHEDDAR CAULIFLOWER AND BACON CHOWDER
  This makes a thick, luxurious soup, which becomes thicker once chilled.  You can add water to the soup and it goes even further without compromising taste.

4 oz onion, chopped (125 g)
4 oz carrot, chopped* (125 g)
2 tbsp bacon fat (30 mL)
3 cups cauliflower florets (750 mL)
2 tsp crushed garlic (10 mL)
4 cups chicken stock (1 L)
2 cups water (500 mL)
1 bay leaf (optional)
11/3 cups grated Cheddar cheese (325 mL)
1 cup whipping cream (250 mL)
1 tsp mustard (5 mL)
3/4 tsp black pepper (3 mL)
1/2 tsp salt (2 mL)
6 slices bacon, cooked and crumbled
2 tbsp parsley, optional, for garnish (30 mL)

In food processor, chop onion and carrots. In large pot, in bacon fat, and over medium low heat, cook chopped vegetable mixture, cauliflower and garlic, 5 minutes.  Add chicken stock and bay leaf, if using.  Cook another 20 to 30 minutes, or until the vegetables are tender. Remove bay leaf (important!). Allow soup to cool for 10 minutes. In blender or food processor, puree soup in batches with bacon bits from 2 slices of bacon. Return to pot and stir in Cheddar cheese, whipping cream and mustard. Heat gently until hot. Add pepper and salt.  Serve hot with bacon bits and parsley placed in the center of the soup.

Helpful Hints:  Bacon fat revs the metabolism, same as coconut oil.  Leaving the carrot out only saves about 0.4 g net carbs per serving.  *Did you know it is a myth that carrots are not good for low-carbers to consume.  The glycemic load of carrots is very low and that is what really counts, so unless you’re planning on eating a lot of carrots, they are fine for most people to eat in moderation.

Yield:  8 servings

1 serving
276.2 calories
13.8 g protein
21.7 g fat
1.3 g fiber
5.7 g net carbs

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Tuesday, December 4, 2018

LOW-CARB TOLL-HOUSE CHOCOLATE CHIP COOKIES





LOW-CARB TOLL-HOUSE®CHOCOLATE CHIP COOKIES

The original famous Toll-House® cookies have received a low-carb makeover!  These are awesome cookies and now I understand why the original famous cookies are still so popular after so many years since its creation.  You're going to love these cookies!  Apparently Toll-House cookies are the most popular chocolate chip cookies that get made around the holidays.

Note:  Please feel free to use your own sweeteners.  Just make sure the batter tastes sweet enough to you that's all.

A bit of history: 
The chocolate chip cookie was invented by the American chef Ruth Graves Wakefield and chef Sue Brides in 1938. She invented the recipe during the period when she owned the Toll House Inn, in Whitman, Massachusetts. In this era, the Toll House Inn was a popular restaurant that featured homecooking.

21/2 cups Gluten-Free Bake Mix 2, (625 mL)
1 tsp baking soda (5 mL)
1/4 tsp salt (1 mL)
1 cup butter, softened (250 mL)
  (2 sticks)
Liquid sweetener (sucralose or stevia) to equal 11/4 cups sugar (300 mL)
1/4 cup granulated erythritol, OR (60 mL)
11/2 tsp vanilla extract (5 mL)
1 tsp molasses (5 mL)
2 eggs
1 cup chopped pecans (250 mL)

Preheat the oven to 375°F (190°C).

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

In bowl of mixer, place butter, liquid sweetener, erythritol, OR xylitol, vanilla extract and molasses.  Beat until combined and add eggs one at a time while beating.  Add the dry ingredients and beat until combined.  Stir in chocolate chips and pecans.  

Place rounded tablespoonfuls on ungreased cookie sheets.

Bake approximately 11 minutes or until golden brown.  Allow to cool and then transfer to a container for the refrigerator.  Separate the cookies with sheets of wax paper.

Yield:  40 large cookies
1 cookie
134.2 calories
2.0 g protein
11.1 g fat
0.2 g fiber
2.3 g net carbs 

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Sunday, December 2, 2018

BUTTER PECAN CHOCOLATE SHORTBREAD COOKIES



BUTTER PECAN CHOCOLATE
SHORTBREAD COOKIES
These buttery cookies are simply perfect to add to your Christmas cookie baking or anytime really.  They are certainly very moreish!  The chocolate chips and pecans are chopped smaller using a food processor, so that it is easy to cut the cookies from the log shapes which are chilled until firmer and ready to cut and bake to perfection. You can make these cookies square by forming the log into a rectangle that is flat on top and on the bottom.

1 cup butter, softened (250 mL)
Liquid sweetener to equal 3/4 cup (175 mL)
  sugar
1/4 cup powdered erythritol, OR (60 mL)
  6 coffee sweetener packets
2 tsp vanilla extract (10 mL)
1 egg
23/4 cups Gluten-Free Bake Mix 2 (click for recipe) (425 mL)
2/3 cup sugar-free chocolate chips, OR (150 mL)
  use 70% Lindt chocolate bar, chopped
1/2 cup chopped pecans (125 mL)

In bowl of mixer, mix butter, liquid sweetener, erythritol, vanilla extract and egg.  Add Gluten-Free Bake Mix 2; mix. 

In food processor, chop chocolate chips until smaller (it does not matter if some of the chocolate becomes powdered).  Set aside.  Then place chopped pecans in food processor and process using the pulse button, if you have one, until a bit smaller.

Stir chocolate chips and pecans into cookie dough.  Divide cookie dough in half {each half will be about 13.5 oz (383 g)}.  In plastic wrap form two long log shapes, about 8 inches (20 cm) long and 2 inches (5 cm) wide.  Wrap the logs nicely and chill in the refrigerator until firm.  If you are in a hurry, you could freeze the logs until firm.

Cut the logs into thin slices (not too thin or too thick – thinner cookies are a little nicer, I think).  Place on parchment-lined cookie sheets.  Bake 12 to 14 minutes until slightly golden on the outside.  If you bake them until darker golden brown underneath, they are actually pretty good that way.

Yield:  36 cookies
1 cookie
111.2 calories
1.8 g protein
9.8 g fat
0.1 g fiber
2.1 g net carbs

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Saturday, November 24, 2018

THREE WONDERFUL L0W-CARB CARROT CAKES

NOTE:  Click the TITLES above the photos for the RECIPES!  Enjoy! 

CARROT CAKE LOAF

 SNOW-CAPPED CARROT BUNDT CAKE


NOTE:  Click the TITLES above the photos for the RECIPES!  Enjoy!

Carrot cake is a classic dessert and can be served at any function with flair!  Carrot cakes can taste real good or sometimes not so much. These are all pretty good.  My favorite is the last one, however, I would enjoy any of them any time and would not complain!  They don't taste low-carb, so feel confident about that when you make a choice to make one of these lovely cakes to surprise family and friends.

I am excited to remind you that we have two brand new cookbooks in the Low-Carbing Among Friends' series....Volumes 9 and 10!  They are a great size (134 pages), pretty books with matching coil binding and tons of photos (about 75 or so, in each cookbook).  They make beautiful Christmas gifts.  I worked so hard on these.  I hope you will enjoy them greatly.  Volumes 6, 7, 8, 9 and 10 are like a set...they are very pretty books and a nice size.   They were produced in the space of one year. Phew!  I can hardly believe it myself!


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Monday, November 19, 2018

GRAIN-FREE ENGLISH MUFFIN






GRAIN-FREE ENGLISH MUFFIN

This simple recipe cooked in 1 minute in the microwave oven makes a delicious bread-like English muffin.  It is best toasted, just like any English muffin.  No leavening is required; however, you can add it, if desired.  The little holes are great for butter to seep into this neutral-tasting English muffin.  The texture is good.  It is not like a sponge in texture like so many of the microwave bread recipes. Check the amount of protein in the English muffin – it’s about the same as what you’d find in 2 medium eggs.  Great alternative for breakfast!

1 egg
1 tsp butter, melted (5 mL)
Liquid sweetener to equal 1 tsp (5 mL)
  sugar
1/16 tsp salt (0.25 mL)
3 tbsp Grain-Free Bake Mix, (45 mL)
   (not grain-free)
1/4 tsp baking powder, optional (1 mL)
1 tbsp grated Mozzarella cheese (15 mL)

In cereal bowl, beat egg with fork.  Add melted butter, liquid sweetener and salt and whisk well with the fork.  Add Grain-Free Bake Mix, OR Gluten-Free Bake Mix 2, baking powder (if using) and grated Mozzarella cheese and whisk well with the fork.  Smooth top with back of spoon.  Nuke 1 minute.  Loosen edges and turn cereal bowl upside down to release the English muffin.  If there is a wet spot underneath, nuke 10 to 15 seconds more. Allow to cool slightly and using a serrated knife carefully slice horizontally in two.

Place in toaster and toast well.  Serve with butter, sugarless jam and grated cheese, if desired, or use it in place of toast along with eggs and bacon for breakfast. 

Helpful Hint:  I have a powerful microwave oven.  If yours is less powerful, you may have to cook your English muffin a bit longer. 

Yield:  1 serving
Grain-Free/Bake Mix 2
220.4/225.4 calories
11.2/11.2 g protein
16.7/17.3 g fat
2.2/0 g fiber
3.5/5.1 g net carbs

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Sunday, November 11, 2018

Nov-11th: Our Newest & BEST Cookbook ever! Low-Carbing Among Friends, VOL-10 is now Published!

7 Years ago...on November-11th, 2011 the Low-Carbing Among Friends Facebook page announced our 1st Cookbook (Vol-1) which quickly became a National Best-seller. Now we're announcing our team's ... Nov-11 2018, VOL-10 (All new recipes) is the 7th Anniversary Edition!  Order yours now, for Delivery before or shortly after Thanksgiving (as usual, we do a Limited 1st Printing, so hurry!)

ORDER Direct from us, at ==> Low-Carbing Among Friends, VOL-10














7 Years ago...on November-11th, 2011 the Low-Carbing Among Friends Facebook page announced our 1st Cookbook (Vol-1) which quickly became a National Best-seller. Now we're announcing our team's ... Nov-11 2018, VOL-10 (All new recipes) is the 7th Anniversary Edition!  Order yours now, for Delivery before or shortly after Thanksgiving (as usual, we do a Limited 1st Printing, so hurry!)

Saturday, November 3, 2018

7th Anniversary Edition! Pre-order for Delivery by Thanksgiving (Limited 1st Printing) *NEW Book-10*

7 Years ago...on November-11th, 2011 the Low-Carbing Among Friends Facebook page announced our 1st Cookbook (Vol-1) which quickly became a National Best-seller. Now we're announcing our team's ...

Nov-11 2018, 7th Anniversary Edition!  Pre-order yours now, for Delivery by Thanksgiving (as usual, we do a Limited 1st Printing)

 Low-Carbing Among Friends, 7th Anniversary Edition, Vol-10

GRANOLA BAR SQUARES





GRANOLA BAR SQUARES

These remind me so much of granola bars.  I think you will agree.  No need for oats in these bars. Rather addictive!  Yet, I was able to control myself as one or two squares is very satisfying.

11/2 cups Planters® mixed nuts (375 mL)
1 egg
1/2 cup peanut butter* (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup (125 mL)
  sugar
1/3 cup powdered erythritol (75 mL)
1 tbsp imitation honey** (15 mL)
1 tsp vanilla extract (5 mL)

Preheat the oven to 350°F (180°C).

In food processor, process nuts until coarsely chopped.  Set aside in a bowl.  Add chocolate chips to food processor and process briefly until coarsely chopped.  Add to bowl with chopped mixed nuts. 

In food processor, process egg, peanut butter, liquid sweetener, erythritol, imitation honey and vanilla extract.  Stir in nuts and chocolate chips.  Turn out into an 8-inch (20 cm) square glass baking dish.  Bake 10 minutes.  Score into 4 x 5 bars and bake another 5 minutes or until turning golden brown.

Helpful Hints: *I used Skippy® natural creamy peanut butter, and **Honey Tree® imitation honey (uses maltitol) from Walmart. Netrition online has one called Nature’s Hollow® which uses xylitol as a sweetener.

Yield:  20 bars
1 bar
111.7 calories
3.6 g protein
8.9 g fat
0.6 g fiber
2.1 g net carbs 


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For other great Low-Carb, Gluten-Free recipes by the team & me:

Saturday, October 27, 2018

BANANA BREAD BARS






BANANA BREAD BARS

One of my best banana bread bar recipes!  Moist, sweet, fudgy, dense bars - delicious!  These are great for children, too. The carbs are spread kindly with these bars as one uses a jelly roll pan instead of the usual 9 x 13-inch (23 x 33 cm) baking dish. One bar is very satisfying.  The other interesting part that although I included chocolate chips, I only used 1/2 cup (125 mL) and again the carbs are spread kindly.  There is absolutely no need for more chocolate chips in these sweet bars with the unusual chocolate cream cheese frosting.  These bars should freeze well.  Great for the holidays when you need to feed a crowd, and you can have a one or two pieces as well.

21/4 cups Gluten-FreeBake Mix 2 (560 mL)
1 tsp baking soda (5 mL)
1/8 tsp salt (0.5 mL)
3 eggs
Liquid sweetener (sucralose or stevia) to equal 11/4 cups (300 mL)
  sugar
11/8 cups mashed banana (280 mL)
1 cup sour cream (250 mL)
1/4 cup erythritol, OR xylitol (60 mL)
1/4 cup unsalted butter, softened (60 mL)
11/2 tsp unflavored gelatin (7 mL)
1 tsp vanilla extract (5 mL)
Chocolate Cream Cheese Frosting:
12 oz cream cheese, softened (340 g)
Liquid sweetener to equal 3/4 cup (175 mL) sugar
1/2 cup powdered erythritol (125 mL)
1/4 cup heavy cream (60 mL)
3 tbsp unsweetened cocoa (45 mL)
11/2 tsp vanilla extract (7 mL)

Preheat the oven to 375°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2, baking soda and salt.  In food processor, process eggs, liquid sweetener, banana, sour cream, erythritol, OR xyiltol, butter, gelatin and vanilla extract.  Add dry ingredients; process and stir in chocolate chips.

Pour batter onto 15 x 10-inch (38 x 25 cm) jelly roll pan lined with parchment.  Bake 20 to 25 minutes.  Frost when cool with Chocolate Cream Cheese Frosting.

Chocolate Cream Cheese Frosting:  In food processor, process cream cheese, liquid sweetener, erythritol, cream, cocoa and vanilla extract.

Yield:  40 bars
1 bar/without frosting
92.4/65.7 calories
2.6/1.8 g protein
7.3/4.9 g fat
0.2/0 g fiber
2.7/2.4 g net carbs 

📘7th Anniversary Edition📔is a truly Beautiful NEWEST cookbook😎Order it now📬here😎Order it at=>AmongFriends.us/V10order.php<=


For other great Low-Carb, Gluten-Free recipes by the team & me: