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

Tuesday, October 30, 2012


Better than store-bought French dressing, in my family’s opinion.  There is something so satisfying about making one's own salad dressing and family and friends invariably appreciate the trouble you went to in making it.  Commercial salad dressings are normally high in sodium and almost always contain soy bean oil and other undesirable ingredients.

2/cup onion wedges (150 mL)
Liquid sucralose to equal 1/cup (125 mL)
  SPLENDA® Granular
1/cup Low-Carb Ketchup (125 mL)
1/cup mayonnaise (125 mL)
1/cup white vinegar (60 mL)
1/tsp white pepper (1 mL)
1/tsp salt (0.5 mL)
1 cup olive oil (250 mL)

In blender, combine onion wedges, liquid sucralose, OR SPLENDA® Granular, low-Carb ketchup, mayonnaise, vinegar, white pepper and salt.  Blend.  Slowly add olive oil through lid, while whipping on lower speed, until well blended.

Helpful Hints:  This dressing should last 3 weeks or more in the refrigerator in a sterile jam jar.  You may use the Ketchup on page 54 of Low-Carbing Among Friends, Volume-1. If you need less dressing, halve the recipe.

Yield: 3 cups (750 mL)
1 tbsp (15 mL) per serving
59.2 calories
0.1 g protein
6.3 g fat
0.4 g net carbs

Monday, October 29, 2012


This recipe (our Sunday lunch) may sound complicated from the title but it is actually so simple and quite quick to assemble.  We enjoyed this as a Sunday dinner alongside Eggplant Bruschetta, page___ and Chayote Squash with Bacon, page 44, Low-Carbing Among Friends, Volume-1.  Creamed Faux Mashed Potatoes, page 50 LCAF’s vol-1 would have been another good addition. Believe it or not, cauliflower is expensive in the tropics and quite small in size - they are mostly imported as well.  That is sad!  Click on the photos on my blog to see nice, big photos! :-)

2 tbsp olive oil (30 mL)
1 cup, thinly sliced onion (250 mL)
4 slices bacon
2/cup shredded Cheddar cheese, (150 mL)
  OR Fontina cheese
3 lbs chicken breasts, four large (1.4 kg)
Seasoning salt, to taste
1 cup Chicken Stock, page 56
  Low-Carbing Among Friends, Volume-2
1 tbsp arrowroot starch, OR (15 mL)
  corn starch
1/cup white wine (75 mL)
1/2 tsp dried rosemary (2 mL)

In nonstick skillet, in olive oil over medium heat, cook onion (thinly sliced and chopped smaller) until golden brown.  Set aside in small bowl to cool.

In same skillet, cook bacon over medium heat and set bacon aside to cool.  Reserve bacon fat in skillet.  Add Cheddar, OR Fontina cheese to cooled onions.

Slice chicken breasts horizontally along the long edge nearly to the opposite side.   Open butterfly-style and fill with about 1/4 cup (60 mL) of the onion-cheese mixture per breast.  Using one slice of bacon per breast, cut it up and add to the stuffing.  Fold over to close.

Sprinkle top side of chicken breast lightly with your favorite seasoning salt.  Place all 4 stuffed chicken breasts in skillet with bacon fat (add more bacon fat (if you keep it on hand) or olive oil if necessary) and cook over medium heat 5 minutes.  Carefully turn them, sprinkle with seasoning salt and cook another 5 minutes on the other side.

Meanwhile in medium bowl, combine Chicken Stock, page 56, Low-Carbing Among Friends, Volume-2 and arrowroot starch, OR corn starch.  Use a wire whisk to combine well.  Pour into another skillet and bring to a boil.  Pour in white wine and add rosemary.  Bring to a boil again.  Pour over chicken breasts and cook another 4 or 5 minutes, covered, or until tender.

Yield:  4 servings
1 serving
250.5 calories
33.7 g protein
7.9 g fat
5.5 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! 

Hazelnut Chocolate Bundt Cake 2

Pumpkin Cream Puffs

A Cheesy Loaf of Bread

More Halloween History

Halloween History

Review of the Joy of Gluten-Free Sugar-Free Baking

Halloween Funny #5

Halloween Funny #4

Halloween Funny #3

Halloween Funny #2

Halloween Funny #1

5 Factors Affecting Your Metabolism

Mini Lemon Bundt Cakes

Halloween Fun Ideas and Super-Healthy Brownies

Peanut Butter Cookie Dough Dip

Cut to the Chase

Yummy Halloween Ideas

Thursday, October 25, 2012


This delightfully-tasty cookie dough dip has many uses.  I found it a little too addictive, to be honest, but now I'm really craving it and I'm headed to the kitchen! LOL  Freshly made it makes a wonderful dip and refrigerated, it makes a wonderful spread for crackers (my cinnamon cookie crackers).  I can imagine this spread sandwiched between two plain cookies.  It is also really wonderful spread in my crepe recipe.  This is addictive, so peanut butter lovers beware....this treat takes it to a whole new level!

4 oz regular cream cheese, softened (125 g)
1/2 cup creamy peanut butter (125 mL)
1/4 cup butter, softened (60 mL)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
3 tbsp powdered erythritol (45 mL)
1 tsp molasses, optional (5 mL)
1/2 tsp vanilla extract (2 mL)
1/2 cup sugar-free chocolate chips (125 mL)

In food processor, process cream cheese.  Add peanut butter and butter; process.  Add liquid sweetener, erythritol, molasses, if using and vanilla extract; process until well combined.  Stir in chocolate chips.

Serve with Cinnamon Cookie Crackers, page 98, Low-Carbing Among Friends, Volume-2.

Helpful Hints:  If your peanut butter is quite a salty-tasting brand, then use unsalted butter or half unsalted and half salted butter.  My hubby actually liked it a bit more on the salty side as he likes salty and sweet combinations.  Without the chocolate chips, this mixture would make a fantastic frosting!

Yield: 26 servings
1 tbsp (15 mL) per serving
59.0 calories
1.5 g protein
5.5 g fat
0.9 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: (Paypal/Amazon) - SALE priced! 

Wednesday, October 24, 2012

Taco Pumpkin Seeds

Delicata Squash Fries

Greek Yogurt Creme Brulee

Meatball Sub

Slow Cooker Recipes

White Chili with Turkey Sausage

Alaska Grizzly Bear Notice

Pound Cake with Cranberry Sauce

Butternut Squash Cakes

Monday, October 22, 2012


When I made these I was not prepared for just how tasty they would be.  They are so substantial-tasting and carby-tasting that you will not miss potato or other starch on your dinner plate.  I will be making these forever and a day!  They are best fresh, but I actually like them cold as well.

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!

2 tbsp olive oil (30 mL)
1 cup chopped onion (250 mL)
2 tsp curry powder (10 mL)
1 tsp ground cumin (5 mL)
1 tsp salt (5 mL)
1 tsp black pepper (5 mL)
4 cups peeled, grated butternut squash,* (1 L)
  OR similar yellow squash
2 eggs, fork beaten
2/cup Gluten-Free Bake Mix, page___ (150 mL)
1/4 cup olive oil (60 mL)
Sour cream (optional)

In nonstick frying pan, in olive oil and over medium heat, cook onion until soft and translucent.  Stir in curry powder, ground cumin, salt and pepper.

To prepare butternut squash see helpful hints.  Place grated butternut squash in large bowl.  Stir in cooked onion-and-spice mixture.  Stir in eggs well.  Stir in Gluten-Free-Bake Mix, page___ until well combined.  Form 10 patties or cakes.

In nonstick frying pan, in 2 tbsp (30 mL) olive oil over medium heat cook until golden brown underneath, flip carefully using spatula and spoon or fork to stabilize.  Flatten squash cakes with back of spatula and continue to cook another 2 minutes or until golden brown on the other side.  Serve immediate with sour cream, if desired.

Yield: 10 squash cakes

1 squash cake

135.2 calories
2.4 g protein
11.2 g fat
6.2 g net carbs

Helpful Hints: *To peel the butternut squash, cut off the top and bottom ends, then halve lengthwise. Use a large spoon to scrape out the seeds and fibers. Place cut side down and cut off the outer skin with a sharp knife. One of the major hurdles to preparing winter squash, such as butternut, is cutting it in half. You can always use a heavy chef’s knife or a cleaver and exert some pressure. An easier method is to partially bake the whole squash until it is soft enough to yield more easily to a knife. Place the squash in a 350°F (180°C) oven for 20 minutes. If the peel does not remove easily, put it back in the oven for 10 more minutes. Remove the squash and cut as directed and then grate it in a food processor using the grating assembly. 

HERE IS A GREAT LINK FOR HOW TO CUT A BUTTERNUT SQUASH WITHOUT INJURY:  She recommends nuking the whole squash for 3 minutes.

Carrot Cake Pancakes

Roasted Butternut Squash and Cauliflower Casserole

Doro Watt - a Traditional Ethiopian Dish

Almond Raspberry Jam Muffins

Classic Peanut Butter Cookies with Chocolate Drizzle

Saturday, October 20, 2012


Top photo:  Leslie Stewart Boss

Almond butter may be used instead of peanut butter. Recipe is to be found in volume 5 of Low-Carbing Among Friends. This is a classic peanut butter cookie recipe using my gluten-free bake mix to make it low-carb and gluten-free.  I personally have several friends (some with diabetes) and many acquaintances who love my gluten-free bake mix (it can be used in your favorite recipes instead of unhealthy white flour.  Even Dr. Davis of Wheat Belly admitted in his book that a little oat flour would be okay.  Oat flour reduces cholesterol and if you are interested here are the benefits of my gluten-free bake mix) and have lost weight using it.  I also lose weight using it.  

1/cup butter, softened (125 mL)
1/cup natural, smooth peanut butter (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
2 tbsp granulated erythritol (30 mL)
1 egg
1 tsp vanilla extract (5 mL)
1/2  tsp molasses (2 mL)
13/cups Gluten-Free Bake Mix, page___ (425 mL)
1/2  tsp baking soda (2 mL)
1/2  tsp baking powder (2 mL)
1/8  tsp salt (0.5 mL)
Chocolate Drizzle:
1 oz unsweetened baking chocolate (30 g)
2 tbsp unsalted butter (30 mL)
2 tbsp whipping cream (30 mL)
Liquid sweetener (sucralose or stevia) to equal 1/ cup sugar (125 mL)
2 tbsp powdered erythritol (30 mL)
1/2  tsp vanilla extract (2 mL)

In food processor with sharp blade or in bowl with electric mixer, process butter and peanut butter until smooth.  Add liquid sweetener, erythritol, egg, vanilla extract and molasses; process. In medium bowl, combine Gluten-Free Bake Mix, page­­­___, baking soda, baking powder and salt.  Add to peanut butter mixture and process on low speed until a dough ball forms. 

Form 1-inch (2.5 cm) balls.  Place on greased cookie sheets.  Leave about an inch (2.5 cm) of space between cookies. Flatten cookies with fork in crisscross fashion.  Bake on lowest shelf in 375°F (190°C) oven 9 minutes, or until bottoms are lightly browned.  Allow to cool on cookie sheets. 

Chocolate Drizzle:  In small bowl, place chocolate; pour boiling water over chocolate and let sit a few minutes.  Pour off water and pour boiling water over it again until chocolate tests soft to point of knife.  In small bowl, melt butter in microwave oven. Whisk in cream, liquid sweetener, erythritol and vanilla extract. Whisk in chocolate. Microwave 10 to 15 seconds until liquefied. Use teaspoon to drizzle chocolate over cookies.  Allow chocolate to set.  Keep at room temperature in sealed tin or in refrigerator or freezer in sealed plastic container.

Yield:  36 cookies
1 cookie
70.4 calories
1.8 g protein
6.2 g fat
1.7 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! 

Friday, October 19, 2012

Overnight Caramel Sauce


Jennifer's Waffles

High Carb Diet Leads to Alzheimers

Chocolate and Peanut Butter Swirl Cheesecake

Blackberry Sage Frozen Yogurt

Pumpkin Cookie Balls

Low-Carb "Apple" Crisp

Homemade Condensed Milk and Magic Cookie Bars