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Saturday, March 31, 2012

Reader Appreciation Month GIVEAWAY

Carolyn Ketchum, one of the authors of Low-Carbing Among Friends is hosting a Reader Appreciation Month GIVEAWAY on her blog, All Day I Dream About Food. 

Carolyn says:

"So today marks the penultimate day of March, and the last of my Reader Appreciation Giveaways.  My congratulations to all the winners thus far, I hope you are enjoying your low carb prizes.  This final giveaway is a prize pack I am putting together for one lucky winner, a little "Low Carb" care package, if you will.   

I asked special permission of our publisher to give away a copy of the book, because I very much wanted it to be a part of my month-long birthday/blogiversary/reader appreciation celebrations.  It is a project I poured my heart into for the majority of 2011, as did my co-authors.  It is a collection of over 300 low carb, gluten free recipes from very talented people and I consider myself honoured to be among them.  So I felt it deserved a very special place in my giveaways and the final one seemed like the best way to highlight it.  Consider this the crown jewel in my collection of giveaways!

I will send this awesome Low Carb Prize Pack anywhere in the continental United States and Canada.  Yes, I decided to include my homeland in this, even though the shipping will cost me a fortune!  Because I know I have lots of readers in Canada, and I want them to benefit from these tasty treats too.  Love y'all!"

Friday, March 30, 2012

Mexican Dip (GF)


The best!  Everyone raves about this dip when I serve it.  Besides my Bacon Cheese Spread, this is the one I like to make - no fuss and ready quickly.  I sometimes use my Coconutty Crackers from the Low-Carbing Among Friends, vol. 1 cookbook or if I'm serving non low-carbers, taco chips do the trick with some cucumber slices for us or my taco chips made with my recipe from More Splendid Low-Carbing (1 gram carbohydrate per 10 chips! Easy recipe too but not gluten-free.  To change that use 1 1/2 tsp oat flour instead of VWG.)

4 oz light cream cheese, softened (125 g)
11/4 cups grated Cheddar cheese (300 mL)
1/3 cup sour cream (75 mL)
1/4 cup medium-hot Salsa (50 mL)
1 garlic clove, crushed
3 tbsp finely chopped chives (45 mL)
Paprika sprinkle
In food processor with sharp blade or in blender, process cream cheese, until smooth.  Add cheddar cheese, sour cream, half of Salsa and garlic; process. In small bowl, combine processed cheese mixture, remaining Salsa and chives. Sprinkle with paprika. Cover with plastic wrap and refrigerate until ready to serve. Serve cold or microwave on high power until cheese is almost molten.  Serve with assorted vegetables and/or low-carb crackers (and Tortilla chips for those not following a low-carbohydrate diet).

Helpful Hints:  Finely chopped green onions may be used instead of chives. Try heating this dip in the microwave so that the cheese is warm and melty.  Yum!  You can skip the chives and the green onions and it will still be great!

Yield:  2 cups (500 mL)
1 tsp (5 mL) per serving
8 calories
0.4 g protein
0.7 g fat
0.2 g carbs

Monday, March 26, 2012

Tons of Cream of Veggie Soups - Take your Pick! (GF)


  Try the variations that appeal to you. You can change it up a bit and stir in some shredded cheese and diced, cooked chicken or ham and see the helpful hints for more ideas.  The above is cream of broccoli soup.  Did you know broccoli is good for you?  Did you know that stomach ulcers can be prevented by eating broccoli?  My sons would not eat broccoli growing up, but now they eat many veggies they would not touch before, including broccoli; so there is always hope!  LOL  I was not the kind of mother to force them to eat anything that they didn't want to eat.

2 cups raw cauliflower, cooked soft (500 mL)
  (a little more is fine too)
2 cups Chicken Broth, page___ (500 mL)
1 tsp Thickening Agent, or use xanthan gum (maybe a titch less) (2 mL)
1/4  tsp white pepper (1 mL)
11/4  cups water (300 mL)
1/2  cup whipping cream (125 mL)
1 tbsp butter (15 mL)
Ground black pepper, to taste (optional)

In blender, combine cauliflower, 3/4 cup (175 mL) Chicken Broth, page___, xanthan gum and white pepper.  Blend until smooth.   

In medium saucepan, combine cauliflower mixture, water and whipping cream.  Add butter and bring to boil, stirring until thickened and smooth.  Serve with freshly ground black pepper and a little shredded Cheddar cheese, if desired.

Variations: (Use white pepper to taste when other spices are indicated)
Broccoli (2.8 g Carbs); Asparagus, use 1/2 tsp (2 mL) finely shredded lemon peel and 1/8 tsp (0.5 mL) nutmeg, if desired (3.6 g Carbs); Onion, use 11/2 cups (375 mL) and 1 clove garlic, crushed (5.9 g Carbs);  Pea, use 1 cup (250 mL) and 2 tsp (10 mL) snipped mint or 1/4 tsp (1 mL) dried sage, if desired (6.7 g Carbs);  Celery, use 1/4 tsp (1 mL) dried basil (2.8 g Carbs);  Zucchini, use 1/8 tsp (0.5 mL) ground nutmeg (2.7 g Carbs);  Spinach, use 10 oz (300 g) frozen and 1/8 tsp (0.5 mL) dried tarragon, crushed (3.4 g Carbs);  *Mushroom, use 4 cups (1 L) and 1 tbsp (15 mL) dried parsley (3.8 g Carbs);  Green Beans (5.7 g Carbs);  Carrot, use 1 cup (250 mL), 1 tsp (5 mL) dried parsley, 1/4 tsp (1 mL) dried basil and 1/8 tsp (0.5 mL) white pepper (6.9 g Carbs); Curried Cauliflower, as above and use 1/2 tsp (2 mL) curry powder.  (3.1 g Carbs)

Helpful Hints:  For less spicy soup, reduce white pepper to 1/8 tsp (0.5 mL).  Cook (sauté in butter, boil or steam) all vegetables before blending. *For Mushroom Soup, blend 3 cups (750 mL) cooked mushrooms and stir 1 cup (250 mL) chopped mushrooms into soup (see variations).  It is possible to make a little more of the vegetable required for this soup recipe and stir it in when the soup is made for some nice chunks and for those doing moderate carbs, stirring in some cooked quinoa could be nice too.

Analysis for Cream of Cauliflower Soup:

Yield:  4 servings

1 serving
129.4 calories
1.7 g protein
12.6 g fat
2.9 g carbs

Sunday, March 25, 2012


Simple recipe that can feed a crowd, although I'm just showing a small amount for the photo.

1 medium head of cabbage (or mix red and white cabbages)
2 tbsp olive oil (30 mL)
1 cup chopped onion (250 mL)
1 tsp crushed garlic (5 mL)
1 tsp ground ginger (5 mL)
2 tbsp soy sauce (30 mL)
2 tbsp cider, OR balsamic vinegar (30 mL)
1 SPLENDA®  or Stevia packet (optional)
2 tbsp butter (30 mL)

Slice cabbage head fairly finely.  Place in a colander and rinse. In large skillet, heat olive oil.  Add onion and garlic.  Stir fry until onion is softening.  Add ginger.  Add cabbage and stir fry 2 minutes.  Add soy sauce, cider, OR balsamic vinegar and SPLENDA® if using.  Stir fry another 3 minutes.  Remove from heat and stir in butter until melted.  Serve immediately.

Helpful Hints:  What I like to do is sometimes mix white and red cabbage.

Yield:  8 servings

1 serving
41.2 calories
0.4 g protein
3.4 g fat
2.2 g net carbs

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks:

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

Wednesday, March 21, 2012

Review of NOURISHED, a low-carb cookbook by Judy Barnes Baker

Review of Nourished, A Cookbook for Health, Weight Loss, and Metabolic Balance by Judy Barnes Baker.  Purchase:  Here and Here

I have Judy’s first cookbook, called Carb Wars and it is my favorite low-carb cookbook, besides my own.  It is beautiful.  I was anxiously anticipating receiving my copy of Nourished and I knew it would be beautiful as well.  I was not disappointed!  It is a large cookbook like her first and has tons of gorgeous photos (eighty to be exact!).  I said to Judy, her cookbooks are like beautiful heirlooms that she can pass down to the next generation.  Now I have two favorite cookbooks from Judy!

We’ve been friends for a few years and frequently correspond.  We can really relate to each other and some of the ups and downs of cookbook writing.  I was delighted to see some of my recipes in her wonderful cookbook (she shared some of her recipes in our cookbook too).  Recipes of mine that I spotted were:  Splendid Low-Carb Bake Mix, Biskmix (like Bisquick) and Biskmix Crackers, Cheddar Cheese Muffins, Favorite Chocolate Chip Cookies, Cheddar Biscuits, Whole Grain Bread and the Two-Loaf Oven Baked Bread recipe.  Judy has photos for most of those recipes too.

The preamble to Judy’s recipes is very interesting and thorough with a Preface from Mary C. Vernon, M.D., a Foreword from Jackie Eberstein, R.N. (she worked closely with Dr. Atkins during a large part of his career) and a scientific perspective by Richard Feinman, PH.D, R.D. I even enjoyed the introduction written by Judy and several other interesting articles about low-carb diets, who can benefit from a low-carb diet, the birth of Fat Phobia, and more.

There is a section where many of the different fats and oils, sweeteners and low-carb products and flour alternatives are discussed.  There is also a neat section for Snacks, Food for Travel and “Freebies”!  I’ve never seen that in a cookbook before.  The Index is very in-depth and professionally done.

This cookbook of Judy’s is different to her first one in that it is a menu-oriented cookbook as that is what the ADA asked for (long story which is on her blog, I believe and HERE (Jimmy Moore tells the story) – basically, they turned it down on the premise that it was too low-carb! She was ahead of the times.).  Judy gives wonderful ideas for menus for all the different meals, special occasions and holidays.

My friend, Barbara Goldstein and her husband, made one of the menus and this is what she said:  “I made Menu 3, pages 169 through 172, a wonderful Egg Flower Soup, Pork in Peanut Sauce, Sauteed Broccolini and ending with a Coconut Mousse with Caramel Sauce.  My husband, Jay, gives the entire meal a 10 – highest praise!  The soup was wonderful made with homemade chicken stock.  The peanut sauce was pure heaven with the pork and pasta.  The entire menu was so thoughtfully written and the flavors balanced up perfectly in taste and texture; not too much garlic, not too much anything – just right!  I love the idea of menus that are written so well.  I will try another menu soon.”

Judy is so clever with her recipes.  For instance, she mentions that smoothies often contain bananas, but she said a perfect, low-carb alternative is avocado.  She makes a wonderful Chocolate Avocado Smoothie that might become your favorite!  Not only does Judy provide lovely, innovative recipes, but she also provides tons of very interesting reading material and tips throughout the cookbook about various products such as chia and flax seeds or coconut milk, etc.   I think Judy is the Veggie Queen – said tongue-in-cheek – she sure knows her veggies!  Plus, Judy tends more towards gourmet cooking but she makes it look easy!

Hmm, as I read through the recipes, there are many I would like to try.  How about Chocolate Granola, Dried Cranberries, Peanut and Chicken soup, Poached Chicken with Coconut Curry Sauce served over Hominy Faux rice and with Chayote Chutney on the side, Carnitas Soup, Protein bars (these look seriously good!), Sautéed Cabbage (simple but really good!), Snow Pudding with Custard Sauce, Jicama Shoestring Fries, Oven Baked Fish Fillets, “Apple” Cobbler, Barbecued Country-Style Ribs, Cheese Polenta, Yellow Cake with Chocolate Butter Cream Frosting, Ginger Pumpkin Puree, Eggplant Casserole, Mocha Mousse, Celery Root Puree, Raspberry Marshmallow Squares, Rose Flavored Ice Cream, Simply Roasted Asparagus, Pork in Peanut Sauce, Waldorf Salad, Eggplant and Sun-Dried Tomato Mini Pizzas, Stuffed Zucchini Blossoms, Coconut Macadamia Pie, Coco-Choco-Chia Bars, French Fries (Fried Green Beans), Home Fries (using Rutabagas), Baked Custards, Steamed Artichokes with Garlic Lemon Butter, Bannock Bread, French Style Peas, Ambrosia Panna Cotta, Turkey Dressing with Mushrooms and Hominy, Pumpkin Pie, Pumpkin Soup, Standing Beef Rib Roast, Browned Butter Sauce, Christmas Puddings with Cranberry Syrup and Custard Sauce (Yum!), Cauliflower Faux Potatoes for Cottage Pie, Hominy Faux Rice, and Rutabaga Faux Potatoes.  These are just some of the recipes that caught my eye, but there are dozens more to suit every need and taste all artfully interspersed in various menus.

This beautiful cookbook is way underpriced!  You will love having Nourished in your low-carb cookbook library, as well as her other cookbook, Carb Wars!

As an aside:  Judy will be joining us in volume 3 of Low-Carbing Among Friends.

Saturday, March 17, 2012

Chicken Quesadillas (GF)

These are larger tortillas than suggested in volume 1 – specifically for the Chicken Quesadillas, page___.  Double the recipe, if desired to make the same meal the next day or another wrap meal.  These are very much like whole wheat tortillas.

11/cups Gluten-Free Bake Mix One (300 mL)
1 tsp SPLENDA® Granular, (5 mL)
1/tsp xanthan gum (2 mL)
1/tsp onion salt, OR salt (2 mL)
5 to 7 tbsp warm water (75 to 105 mL)
 (I usually need the former amount)
2 tbsp olive oil (30 mL)

In medium bowl, combine Gluten-Free Bake Mix, page___, SPLENDA® Granular if using, xanthan gum and onion salt, OR salt.  In food processor, combine dry ingredients with 5 tbsp (75 mL) warm water.  Process until a large, sticky dough ball forms.  Form 4 dough balls weighing approximately the same – around 70 grams (electronic scale is helpful).

Between two pieces of parchment paper (this is not optional), roll dough out to a tortilla shape (doesn’t have to be perfect).  Remove top sheet of parchment paper and using a thin plastic spatula (thinner the better), pry the tortilla loose and place in nonstick frying pan that has been brushed with a small amount of olive oil.  Cook over medium-low heat briefly, flip and cook very briefly on the other side.  Repeat. 

Helpful Hints:  If you have a very powerful food processor, then you may need less water – either way begin with the smaller amount and add water by the tablespoon (15 mL) after that.  The extra moisture helps the tortillas to remain flexible.  These tortillas are still fairly small; so don’t roll them out too thin, but you also don’t want them too thick or they will crack after cooking.  Also, do not overcook them as they will become brittle and lose their flexibility.  Tricky, but after a bit of practice, these are quite easy to make and really tasty!  Double the recipe, if desired.

I find that using a small rolling pin designed for rolling crusts in a pan, gives one a lot more control to get that lovely, round shape for the tortilla as one can see better too.  I roll the dough out (start from center, roll upwards and then downwards) and keep turning the parchment paper and rolling it out.  Store the tortillas in a sealed plastic bag, either at room temperature or in the refrigerator for longer storage.

Yield:   4 wraps
1 wrap
158.4 calories
5.6 g protein
11.1 g fat
7.2 g net carbs

These are made with the wraps on page___.  Very tasty and filling. One of these with a simple salad makes a good lunch and two of these will make it so that you won’t be hungry for hours and hours!  These are very similar in taste and texture to whole wheat tortillas.

2 cups cooked, diced chicken (500 mL)
1/cup salsa (75 mL)
2 tbsp mayonnaise (30 mL)
1 cup grated Monterey Jack cheese (250 mL)
Larger Flexible Wraps, page___
In medium bowl, combine chicken, salsa and mayonnaise; stir to combine.  Stir in Monterey Jack Cheese. 

Follow directions for Larger Flexible Wraps, page___.   In lightly-oiled, nonstick frying pan, place wrap.  Cook very briefly (about 45 seconds), flip and place filling in the center.  Fold over from both sides to the center to cover filling.  Continue to cook briefly, add a bit more oil if necessary to the pan, and carefully flip again using 2 spatulas; cook until browned and crispy on the other side as well.  Serve immediately while warm or keep them warm in a low oven until all the wraps are made.

Yield:   4 servings
1 wrap plus filling
507.2 calories
50.9 g protein
28.0 g fat
8.9 g net carbs

Friday, March 16, 2012


A rather simple bread, big on taste, which surprised me. It is to me somewhere between a bread and a loaf.  I’m not sure with the bake mix whether this closely resembles Irish Soda Bread or not, although I followed a pretty standard recipe, increasing the bake mix by 1/4  cup (60 mL) and I added an extra egg.  I also reduced the raisins and snipped them in half to distribute them more evenly. Perfect!
  When it comes out of the oven, it is quite crusty, but in our humid climate, that didn’t last too long.  I preferred this bread at room temperature.  Did you know that Ireland has one of the highest rates of Celiac disease in the entire world?
 Remember, I use ground almonds in my bake mix, so I know almond flour will yield a finer crumb and a lighter-colored result.  The bake mix yield is also greater with almond flour vs almond meal - so the carbs are lower and the bake mix is probably a little less dense or robust as well.  It doesn't seem to make a huge difference in baking, but it is interesting all the same.  Once cool, it is easy to slice thinner slices, if desired.

21/4  cups Gluten-Free Bake Mix (or Gluten-Free Bake Mix 2) (560 mL)
  (if using second option add 1 1/2 tsp (7 mL) gelatin to wet ingredients)
2 tsp baking powder (10 mL)
1/2  tsp baking soda (2 mL)
1/4   tsp salt (1 mL) 
2 eggs
2 tbsp butter, softened (30 mL)
1 cup buttermilk* - see how to make your own below (250 mL)
Liquid sucralose or stevia to equal 1/2  cup sugar (125 mL)
1 tbsp butter (15 mL)
1/4  cup raisins, snipped in half (60 mL)

Preheat oven to 350°F (180°C). In medium bowl, combine Gluten-Free Bake Mix, baking powder , baking soda and salt.

In food processor, process eggs and 2 tbsp (30 mL) butter.  Add buttermilk and liquid sweetener; process.  Add dry ingredients and process at least 1 minute.  Add 1 tbsp (15 mL) butter and process briefly until combined.  Stir in raisins (snipped in half).

Scoop into greased, nonstick 8 x 4 x 3-inch (1.5 L) loaf pan (smaller than a standard size pan).  Bake 45 to 50 minutes or until a dinner knife comes out mostly clean.  The crust will be medium brown and quite crispy.  Turn out onto wire rack and allow to cool.  Cut with a sharp bread knife when at room temperature.  When cool, it is very easy to cut really thin slices, which, of course, would cut the carbs even more compared to the above analysis.  Lovely with a cup of tea or coffee.

Helpful Hints:  My gluten-free, low-carb loaves perform better in my slightly smaller loaf pans than the standard 9 x 5 x 3-inch (2 L) loaf pan.  I have a couple of fantastic, special nonstick pans.  I love them – the loaves just slide right out of the pan – perfect every time!

To make your own buttermilk:  1 tbsp (15 mL) Lemon juice in measuring cup and the rest low-carb milk or cream or almond milk.  I’m sure a mixture of half heavy cream, half water and lemon juice would work as well.

Yield:  16/18 servings
1 slice
113.8/101.2 calories
4.0/3.5 g protein
8.0/7.1 g fat
5.5/4.8 g carbs

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

Roasted Seasoned Eggplant (GF)

Such an easy recipe and quick to get this in the oven while preparing other food to go along with a barbecue, for instance.  Very tasty!  Great to nibble on too, while the meat is grilling.

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

3 Japanese eggplants
1/4 cup light-tasting olive oil (60 mL)
1/tsp seasoning salt (2 mL)
1/4 tsp paprika (1 mL)
Preheat oven to 400°F (200°C). Slice eggplants thinly, lengthwise and then cut those slices in half horizontally.  In medium bowl, combine olive oil, seasoning salt and paprika.  Add eggplant slices and toss to coat really well.  Place on a broiler pan, skin side down (when there is skin).

Bake 15 minutes, flip and bake another 20 minutes, or until tender.  It’s actually a combination of soft, crispy and chewy for some of the pieces.

Yield:  2 big servings

1 serving
276.8 calories
1.9 g protein
27.0 g fat
5.7 g carbs

Wednesday, March 14, 2012

Old-Fashioned Blueberry Muffins (GF)

These are wonderful blueberry muffins – quite substantial!  Blueberries are high in anti-oxidants.

21/cups Gluten-Free Bake Mix, (560 mL)
1 tbsp baking powder (15 mL)
1/tsp nutmeg (2 mL)
1/tsp cinnamon (2 mL)
1/tsp salt (1 mL)
3 eggs
Liquid sucralose to equal 1 cup (250 mL)
  SPLENDA® Granular
2 tbsp granulated erythritol (30 mL)
1/cup Low-Carb Milk, page___, (125 mL)
  OR equivalent
1/cup butter, melted (60 mL)
1/cup light-tasting olive oil (60 mL)
1 cup frozen, unsweetened blueberries (250 mL)

Preheat oven to 350°F (180°C).  Spray muffin tin with nonstick cooking spray.

In medium bowl, combine Gluten-Free Bake Mix, page___, baking powder, nutmeg, cinnamon and salt. 

In food processor, process eggs, liquid sucralose, OR  SPLENDA® Granular, erythritol, Low-Carb Milk, page___, OR equivalent, butter and olive oil; process well.  Add dry ingredients and process about 1 minute.   Scoop batter into muffin cups and push about 4 frozen blueberries into the tops of the muffins.  Bake about 20 minutes, or until turning light brown in places and when a knife inserted in a muffin comes out clean.

Yield:  12 muffins
1 serving
198.6 calories
5.4 g protein
16.6 g fat
6.1 g net carbs

Tuesday, March 13, 2012

Mock Sweet Potato Pie (GF)

  I really like this.  I’m not sure how closely it mimics sweet potato casserole, but my husband said this is a keeper!
2 eggs
2 tbsp melted butter (30 mL)
Liquid sucralose to equal 1 cup (250 mL)
  SPLENDA® Granular
2 tbsp powdered erythritol (30 mL)
1/2  tsp salt (2 mL)
1 tsp vanilla extract (5 mL)
2 cups any cooked yellow squash (500 mL)
  (not spaghetti squash though)
1 cup canned pumpkin (250 mL)
1/2  cup heavy cream (125 mL)
1/2  tsp glucomannan powder, OR xanthan gum (2 mL)
Ground nutmeg sprinkle

Preheat oven to 350°F (180°C).  In food processor, process eggs, butter, liquid sucralose, OR SPLENDA® Granular, erythritol, salt and vanilla extract.  Add squash, pumpkin, heavy cream and glucomannan powder, OR xanthan gum; process until smooth.  Pour into 9-inch glass pie dish. Sprinkle with ground nutmeg. Bake about 40 minutes or until set.

Helpful Hints:  Whenever I want to reduce the sodium in a dish, I use half regular salt and half No Salt®.  The latter does not taste great on its own, but mixed with regular salt, it tastes great in most dishes and even baking.

Yield:  8 servings
1 serving
113.3 calories
2.7 g protein
9.1 g fat
4.8 g carbs

Sunday, March 11, 2012

Pumpkin Bread Pudding (GF)

This bread pudding tastes best the next day.  I was planning on making a Pumpkin Cake Roll, but it totally cracked on me - in fact, a piece broke right off as I rolled it in the clean towel.  Waah - so what to do?  I decided to break up the cake and make Pumpkin Bread Pudding!  It was rather nice and a good save of the expensive ingredients.  Bread Pudding is not everyone's cup of tea, but it is definitely comfort food for those who do like it.  Most of the new recipes that I try, I manage to get right the first time around (mainly due to my bake mix making it easier, I think), however, every now and then something like this happens or I have to test a recipe one more time to perfect it. If I have to fight too much with a recipe, I usually give up - isn't that awful? I have been very blessed to be able to get things right the first time (usually but that was not the case when I was trying to find a nice bake mix - that was not easy!  I knew I had to persist though and Donna Hodach-Price really spurred me on.) - besides it would totally drive my husband crazy if I had even more baked goodies lying around from testing and re-testing. What made me mention this is someone else blogged about how much she tests and retests her recipes.  I got tired just reading the blog post.  Eeek!  That is not easy and I have to say she is amazingly patient that way and probably way more of a perfectionist than what I am.  Lately, I've been freezing baked goodies and taking them to my sons in the city.  This one didn't make it there.  It got eaten too quickly.  Besides, I don't think it would freeze well.  The custard part is my friend, Barbara Goldstein's recipe.  I'll share another bread pudding shortly that she made. :)

4 eggs
Liquid sucralose to equal 1 cup (250 mL)
  SPLENDA® Granular
2/3 cup canned pumpkin (150 mL)
11/4  cups Gluten-Free Bake Mix, (300 mL)
11/2 tsp pumpkin pie spice (7 mL)
1 tsp baking powder (5 mL)
1/4 tsp salt (1 mL)
Bread Pudding Custard:
5 large eggs
1 cup Low-Carb Milk, page___ (250 mL)
1 cup heavy cream (250 mL)
Liquid sucralose to equal 1/2 cup (125 mL)
  SPLENDA® Granular
1/4 cup powdered erythritol (60 mL)
2 tsp vanilla extract (10 mL)
1/4 tsp cinnamon for top (1 mL)

Line 15 x 10-inch (38 x 25 cm) jelly roll pan with wax paper.  Spray liberally with nonstick cooking spray and sprinkle with a tiny amount of bake mix.

In food processor, or in bowl with electric mixer, process eggs 4 minutes on medium high speed.  While processing, gradually add liquid sucralose, OR SPLENDA® Granular.  Add pumpkin; process on lower speed.

In medium bowl, combine Gluten-Free Bake Mix, page___, pumpkin pie spice, baking powder and salt.  Add dry ingredients to pumpkin mixture and process well. Pour over prepared pan and spread out evenly.  Bake in 375°F (190°C) oven 15 minutes.  Invert cake onto clean tea towel.  Carefully remove wax paper. Cut cake into cubes as soon as cool enough to handle.

Bread Pudding Custard:  In medium bowl, beat eggs with fork.  Add Low-Carb Milk, page___, heavy cream, sucralose, erythritol and vanilla extract and whisk with fork.  Pour over pumpkin bread cubes.  Sprinkle with cinnamon.  Let mixture soak 1 hour.  Bake in oven 25 minutes.  If desired, serve with Delicious Pouring Custard, page___.

Yield:  18 servings
1 serving
122.6 calories
5.2 g protein
9.6 g fat
3.2 g carbs

Saturday, March 10, 2012


The frozen texture will remind you bit of pecan pie and that sort of sweetness level and texture, depending on how solid it freezes.  The erythritol does not crystallize out. 

3/cup Gluten-Free Bake Mix 2 (175 mL)
1/2  cup almond meal (125 mL)
3 tbsp powdered erythritol (35 mL)
1/cup butter, melted (60 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tbsp sugar (30 mL)
1 egg yolk
Caramel Sauce:
1/cup granulated erythritol (125 mL)
1 tsp molasses (5 mL)
2 tbsp unsalted butter (30 mL)
1/cup heavy cream (125 mL)

1/cup creamy natural peanut butter (60 mL)
1 banana, mashed
1 cup vanilla whey protein (250 mL)
1/tsp xanthan gum (1 mL)

In medium bowl, combine Gluten-Free Bake Mix, almond meal, erythritol, butter and egg yolk.  Using plastic wrap press into 9-inch (23 cm) shallow glass pie dish and a little way up the circumference of the dish.

Caramel Sauce:  In saucepan, over medium heat, melt erythritol and molasses.  Remove from heat. Stir in butter until melted and then stir in heavy cream. Return to heat until the sauce is bubbling up.

Next stir in peanut butter until it melts and is incorporated.  Lastly, add mashed banana, vanilla whey protein and xanthan gum; stir very well to combine and thicken the filling.  Pour over crust.  As soon as pie dish is cool enough to handle, place in freezer.  When pie is very cold, cover with a dinner plate or plastic wrap and return to the freezer.  Serve straight from the freezer when required.

Yield:  10 servings
1 serving
248.7 calories
10.8 g protein
19.9 g fat
7.0 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: (Paypal/Amazon) - SALE priced! 

Thursday, March 8, 2012

Banana Chocolate Chip Muffins (GF)

These delicious, moist muffins taste like the real thing. My banana loaf in volume one was quite popular and I’m hoping my favorite low-carb and gluten-free banana muffin recipe will be as well received.  Keep them frozen so that you only have one at a time.  Keep this recipe for the grains rung, maintenance level or if you utilize intermittent fasting a couple of times a week.

13/4  cups Gluten-Free Bake Mix, (425 mL)
1 tsp baking powder (5 mL)
1 tsp baking soda (5 mL)
1/4 tsp salt (1 mL)
2 eggs
1/3 cup butter, softened (75 mL)
Liquid sweetener (sucralose or stevia) to equal 2/3 cup sugar (150 mL)
1/4 cup granulated erythritol (60 mL)
1 tbsp light-tasting olive oil (15 mL)
2 large bananas, mashed
2/3  cup sugar-free chocolate chips (150 mL)

Preheat oven to 350°F (180°C).  In medium bowl, combine Gluten-Free Bake Mix, page___, baking powder, baking soda and salt.

In food processor, process eggs, butter, liquid sweetener and olive oil.  Add mashed bananas; process.  Add dry ingredients and process 1 minute, or until thickened.  Stir in chocolate chips.  Fill 12 greased muffin cups and bake 20 minutes, or until tops are browning nicely and knife or cake tester inserted in muffin comes out clean.

Helpful Hint:  These muffins are not huge, but they are dense and really tasty just like banana loaf and the chocolate chips add extra sweetness and interest.  If desired, you can make 11 muffins instead of 12 for slightly bigger muffins. (8.8 g carbs)

Yield: 12 muffins
1 serving
159.3 calories
4.2 g protein
9.9 g fat
8.1 g carbs

Wednesday, March 7, 2012

New Commenting System for My Blog - Easier Now

Go ahead and try it anyone who had trouble before.  Through the years several people have complained that they have difficulty commenting on my blog and finally when one of my blog friends, Peggy Hardaway from Buttoni's Low-Carb Recipes Blog could no longer easily comment, I decided to contact the clever guy, Bruce, at Google and he suggested I use Disqus.

Sunday, March 4, 2012

Savory Cheese "Bread" Sticks (GF)

Served warm, these are soft, cheesy "bread" sticks. Nice with a glass of white wine.  They freeze really well too for about a month.  Nuke 'em approximately 15 seconds and enjoy as though it was fresh out of the oven again.

6 oz  cream cheese, (180 g)
2 extra-large eggs
6 oz grated Cheddar cheese (180 g)
3 oz grated Parmesan cheese (canned variety) (90 g)
3 tbsp whey protein powder, (90 mL)
  (natural or vanilla)
1/3 cup gluten-free oat flour (75 mL)
1/4 tsp paprika (1 mL)

Preheat oven to 350°F (180°C).  In food processor with sharp blade or blender, process cream cheese until smooth.  Add eggs; process. Add Cheddar cheese, Parmesan cheese, whey protein powder, oat flour and paprika; process.

Turn out into greased 9 x 13-inch (23 x 33 cm) glass baking dish and press down evenly, using plastic wrap, to make things easier. Remove plastic wrap. Bake in oven 20 minutes, or until turning golden brown at edges and when it is firm to the touch.  From long side of dish, cut into 14 sticks and cut down center of dish horizontally.  Serve warm.  Refrigerate leftovers and reheat Cheese “Bread” Sticks in microwave oven about 15 seconds.

Yield:  28 servings

1 serving

70.2 calories

4.4 g protein

5.3 g fat
1.1 g carbs

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