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

Monday, December 31, 2012


Happy New Year to you all.  May this Year be the year that all your weight loss dreams come true!!  Plan, strategize, choose how you will lose weight and with which plan and then plan again when necessary and journal as well to keep you focused, if desired.

Please consider subscribing by email so you don’t miss a single post. See the subscribe option in the right sidebar to add your email address. Thanks so much!!!   My personal posts have the TITLES in capital letters.  The rest are the Facebook posts by the Low-Carbing Among Friends' Authors which are being Indexed for your convenience on my blog. 

Want to jump start your weight loss?  Check out More Splendid Low-Carbing (It is not gluten-free, so you'd need to substitute my gluten-free bake mix in a few of the recipes, but those typically are not used in the Fat Fast) for the ATKINS FAT FAST recipes and menus which is for people in a stall or who have difficulty losing weight.  It has to be done very carefully and not for more than 2 or 3 days at a time.

An Update on Low-Carbing Among Friends, Volume 3!:  It is going to print this week most likely and shipping soon thereafter.  Only start worrying if you don't have your cookbook by the end of January.

2013 New Year's Resolutions!

Happy New Year's Eve from Karen Sorenson

Maria's Tomato Soup

French Onion Soup Dip

If You were to write One Thing about 2012...what would it be?

Modern Message in a Bottle

Crepe Roll-Ups

Tombstone Pizza

My Problem Is When I hear that Dirty Word Exercise

Cracked Pepper Salad Dressing

Smokey Mountain Meatballs

Friday, December 28, 2012


Here is a fun recipe for an appetizer - Crepe Roll-ups - use cold cuts and Provolone cheese or other cheese of choice, some mustard and mayonnaise - yummy!  Great for one of the New Year's eve appetizers or Super Bowl.

Use your favorite crepe recipe.  I'll be working on an extreme low-carb crepe recipe soon.  I was not entirely happy with the crepe recipe in the photo above.  My favorite crepe recipe is this one:  CREPES

Thursday, December 27, 2012


This salad dressing is so good and you won’t believe it – it is almost like a mild-tasting Blue cheese dressing.  I don’t like Blue cheese dressing but I like this.

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!

1/2 cup mayonnaise (125 mL)
1/cup whipping cream (60 mL)
1 tbsp lemon juice (15 mL)
1 tbsp Parmesan cheese (15 mL)
11/2 tsp coarsely ground black pepper (7 mL)
1/2 tsp crushed garlic (2 mL)
1/tsp onion salt (1 mL)
1 tbsp finely chopped green onion (15 mL)

In medium bowl, combine mayonnaise, cream, lemon juice, Parmesan cheese, black pepper, crushed garlic and onion salt.  Sprinkle with chopped green onion and perhaps grind a little more black pepper over the top.

Helpful Hint:  Double the recipe, if desired.

Yield:  3/cup (175 mL)
1 tbsp (15 mL) per serving
85.9 calories
0.5 g protein
9.1 g fat
0.5 g net carbs


These are terrific meatballs.  If Worcestershire sauce is a source of migraines for you, then liquid smoke is a good alternative.  Do check below in the Helpful Hints how you can make your own low-carb chutney.  It is so easy and very tasty.  You can even add hot sauce if you like it hot.  Hope you are all having a good holiday and as soon as possible we should all get back to sensible eating and quit feasting so much, hey?  It's good while it lasts, but it's sensible to quickly get back to a routine.  I will most certainly always have to watch my weight and I'm going to be honest here.  I don't care what Gary Taubes says on the subject, calories do still matter for me.  It's just easier to eat less when I'm not constantly eating foods that promote high insulin levels.  

This recipe is on page 120 of Volume 3 of Low-Carbing Among Friends cookbooks.

18 oz extra lean ground beef (510 g)
1 egg
3 oz onion, finely chopped (90 g)
1 tbsp gluten-free oat flour, OR coconut flour (15 mL)
1 tbsp low-carb ketchup, OR tomato paste (15 mL)
1 tbsp liquid smoke, OR (15 mL)
  Worcestershire sauce
11/2  tsp white vinegar (7 mL)
1 clove garlic, crushed
3/4  tsp salt (3 mL)
1/4  tsp white pepper (1 mL)
Chutney Sauce:
2 tbsp low-carb, sugar-free chutney* (easy to make with sugar-free jam in seconds - see Helpful Hints below) (30 mL)
1 tbsp liquid smoke, OR Worcestershire sauce (15 mL)
1 tbsp low-carb Ketchup, OR tomato paste (15 mL)
1 tbsp olive oil (15 mL)
1 tsp curry powder (5 mL)

In large bowl, combine ground beef with egg, onion, oat flour, OR coconut flour, ketchup, OR tomato paste, liquid smoke, OR Worcestershire sauce, white vinegar, garlic, salt and pepper.  Form into 10 meatballs.  Place in 2-quart (2 L) microwaveable baking dish. Pour sauce over meatballs. Microwave uncovered on high power 10 minutes (1 minute per meatball).  Serve with extra sugar-free chutney, if desired – put a little on top of each meatball.

Chutney Sauce: In small bowl, whisk together low-carb chutney, liquid smoke, OR Worcestershire sauce, low-carb ketchup, OR tomato paste, olive oil and curry powder.

Helpful Hints:  *You may use either a commercial product or a low-carb, sugar-free apricot or peach jam, stir in a little white vinegar and Worcestershire sauce to taste, and you have yourself a lovely, quick and easy low-carb, sugar-free chutney.  It tastes really good too.  Try it and see!  If you like hot chutney, add some hot sauce to the chutney.

Double the recipe, if you like.  You’ll be glad you did!

Yield:  10 meatballs
1 meatball per serving
137.9 calories
10.5 g protein
9.5 g fat
1.6 g net carbs

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks:

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

Why you didn't get your dream present

Fruit and Nut Fudge

Walnut Rosemary Crusted Chicken

Reason you didn't get that desired present for Christmas

Wrapping all my gifts with Bacon!

Santa's Weight Loss Journey #3

Santa's Weight Loss Journey #2

Santa's Weight Loss Journey #1

Wednesday, December 26, 2012

Cinnamon Roll Scones

Christmas Tree Humor

Traditional Cutout Cookies

Peppermint Bark

Sweet Potato Chips

Holiday Sugar Cookie Bars

End of World Prediction

Peanut Butter Noodles

North Pole Cold Shoulder

Mini Almond Joy Pies

'Twas the Night Before Christmas

Caramel Ecstasy Cheesecake

Saturday, December 22, 2012


Another year has flown by! Once again we find ourselves scurrying around, perhaps super-rushed in order to get things ready for family and friend gatherings over Christmas and New Years.  Hope you will find time to enjoy the little things that can bring joy to you, and if you are suffering under a burden of sorts which at this time of year often seems magnified, all I want to say to you is that God is able!  There is always hope!  

Some good news is that we have 3 low-carb, gluten-free Low-Carbing Among Friends' cookbooks out in one year!  Volume 3 will start shipping in early January 2013.

I have a new version of my Splendid Gluten-Free Bake Mix in volume 3 (without xanthan gum!) with recipes showcasing it.  I will share the recipe on my blog soon.

God bless you all and your families.  Keep safe in your travels.  Thank you for your support this last year of our cookbooks, Facebook and blogs.  Every one of you who has taken the time to comment, I appreciate it and appreciate you!   Thank you!

Wednesday, December 19, 2012



Tunnels of gooey chocolate sauce built into a velvety-smooth cheesecake makes for a very sensual experience. Jeanne Lobsinger, who was like a mother to me described it as such and hence the name was given to this cheesecake!

Graham Cracker-like Crust:
2/3  cup Gluten-Free Bake Mix 1, OR (150 mL)
  2, page___, OR page___
2/3  cup ground almonds (150 mL)
2 SPLENDA® packets
1/3  cup butter, melted (75 mL)
16 oz regular cream cheese, (500 g)
Liquid sucralose to equal 1 cup SPLENDA® Granular (250 mL)
1 cup whipping cream (250 mL)
1/4  cup water (60 mL)
11/envelopes unflavored gelatin (22 mL)

CondensedMilk Chocolate Sauce and Caramel Sauce, page___

Graham Cracker-like Crust:  In medium bowl, combine Gluten-Free Bake Mix 1, page___, OR Gluten-Free Bake Mix 2, page___, ground almonds, SPLENDA® and butter.  Press into 9-inch (23 cm) springform pan.  Bake in 350°F (180°C) oven 10 minutes, or until turning brown.

Filling:  In food processor with S-blade, blender or in bowl with electric mixer, process cream cheese and liquid sucralose, OR SPLENDA® Granular until smooth.  Add whipping cream gradually while processing.  In cereal bowl, combine water and gelatin.  Microwave 45 seconds.  Add gelatin mixture to cream cheese mixture along with 2/cup (150 mL) Condensed Milk Chocolate Sauce, page___; process. 

Pour over prepared crust.  Pour remaining sauce over cheesecake in 5 blobs, placed randomly.  Use flat, dinner knife to gently swirl between the blobs.  Chill. 

Condensed Milk Chocolate Sauce:  Prepare as directed on page___.

Variations:  Frozen Chocolate Ecstasy Cheesecake:  Freeze cheesecake and let thaw at room temperature at least 20 minutes, or until easy to slice, before serving.

Caramel Ecstasy Cheesecake:  Use 11/tsp (7 mL) vanilla extract in filling and Caramel Sauce, page___. (4.0 g net carbs)

Yield:  16 servings
1 serving
348.9 calories
7.7 g protein
34.1 g fat
4.2 g net carbs

Blame Santa!!

Pecan Crescents

Pumpkin Cheesecake with Caramel Topping

Chocolate Raspberry Cheesecake

Curried Carrot Pumpkin Bisque

Leah - Weight Loss Success Story

Chocolate Almond Butter Truffles

Garlic Bread

On Dasher, On Dancer...

White Chocolate Blondies

Chicken Curry