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

Sunday, June 30, 2013


Here is a memorable meal for July 4th.  It's easy and fun!  It's also cherry season!  So, I included Black Forest Cake for dessert.  Hope you have a wonderful July 4th celebration.

HAMBURGER AND FRIES.  Make your hamburgers on the barbecue, if you like.  Make a huge salad to go with it as well. Visit the salads on my blog over here. Fries - no problem.  I guarantee no one will miss them when you make potato skins!  Cook and mash the rest of the potatoes for another meal for those who can have potato or take it over to family or friends who would appreciate it. The Sesame Hamburger Buns (improved version) are in volume 2 of Low-Carbing Among Friends as well. Find them over here.  Also, if you balk at using block cream cheese in the buns because of the price of block cream cheese, I made these the day before yesterday with spreadable cream cheese (from a bigger tub than those little containers) and used the gelatin version of my Gluten-Free Bake Mix.  Worked wonderfully, except that the buns were not quite as high, but the taste was fabulous and the bottoms were crispy when they came out of the oven.  So much nicer than those insipid white flour buns you can buy at the stores or find in restaurants.

Improved Hamburger Artisan Buns using regular cream cheese and Gluten-Free Bake Mix with xanthan gum in the mix.

Improved Hamburger Buns (cheaper version - still very tasty!) made with spreadable cream cheese and Gluten-Free Bake Mix (using gelatin) 

BLACK FOREST CAKE - Yum!  This recipe is in volume 2 of Low-Carbing Among Friends or over AT THIS LINK.

Wednesday, June 26, 2013


Check out this meal that I made for my dear hubby the other day.  Faux  Baked Potato, Sweet and Sour Red Cabbage (recipe coming soon - meanwhile check out DJ's superb recipe on our team of authors' Facebook), Vegetable Au Gratin Casserole, broccoli and cheese sauce, sausage and Battered Fried Fish.  Ian likes his beer - low-carb of course! How can that be called deprivation?  Low-Carbing is one of the most glorious ways to eat, but typically we need to spend a bit of time in the kitchen - what better way to use our Low-Carbing Among Friends Cookbooks.  Please check them out.  We can help you make your meals delicious and interesting!  At the moment the team is working on a fourth Low-Carbing Among Friends Cookbook coming out later this year.  This time the cookbook will be arranged by category, rather than by author, however, you will still know if the recipe is created by your favorite low-carb cookbook author.

Monday, June 24, 2013


These are ready to eat right away or refrigerate for later.  This bar is very tasty but has a slight cooling effect.  You can easily play with these ingredients.  Sometimes when a craving hits for something sweet, a protein bar will do and it can double as a small meal if you have more than one.  Every now and then I get a craving for protein bars.  I never buy them.  I make them.  Have you seen the ingredients in a protein bar besides the fact that they are so expensive?  It is still questionable if they are really as low-carb as the manufacturer claims they are, because too many people who are strictly low-carbing say that these protein bars stall weight loss.  I bought maybe 5 in my life and I've been low-carbing since 1999.  Homemade protein bars are far less likely to stall weight loss.  Admittedly, I "cheat" occasionally (not recommended), but 95% of the time (especially at home), I stick with the program.  I feel better low-carbing and have been loyal to low-carbing since I started all those years ago.  Besides that cheating usually involves starting to gain weight and I can't afford to keep that up.  So, I just want you to know I'm human and if you are also prone to cheating occasionally, realize that it doesn't mean you have to fall off the wagon forever and a day - even if the cheating continues for longer than a few days.  Know what your body likes and go back to sensible eating as soon as possible.  Don't be an all-or-nothing kinda gal.  That is too destructive. You could wind up regaining all the weight lost.  If you slip up, so what?  Get back on the wagon ASAP!

1/cup sugar-free peanut butter (60 mL)
1/4  cup powdered erythritol (60 mL)
1/4  cup chocolate, OR vanilla (60 mL)
  whey protein
1 tbsp cocoa (15 mL)
1 tbsp whipping cream (15 mL)

In medium nonstick pot, over medium heat, stir together peanut butter, erythritol, chocolate, OR vanilla whey protein, cocoa and whipping cream.  Keep stirring just until it comes together.  Place on cutting board and pat into a small rectangle.  Cut into 3 bars.  

Helpful Hint:  There are differences in peanut butters.  If the mixture is not coming together, add a tablespoon of light-tasting olive oil and maybe a bit more whipping cream.

Yield:  3 protein bars
1 protein bar
167.3 calories
10.3 g protein
12.4 g fat
3.8 g carbs

Thursday, June 20, 2013


Hazelnut flour is an excellent choice to pair with cocoa for a great-tasting product. I used Bob’s Red Mill® hazelnut flour, however you can definitely use almond flour. I was very happy and surprised with the results.  Try it and I'm sure you will enjoy the uber-chocolate taste of these cookies!  You may double the recipe if you want more cookies.  I made these cookies on a day when it was raining cats and dogs - and I mean pouring!!  I've never experienced rain as hard as it rains in the tropics.  Unreal.  We have a river below our home and it comes down in a thunderous flood at those times.  The thing about rivers that can be quite dangerous is that even on a beautiful, sunny day, they can come down in flood during the rainy season.  See, if it is raining hard higher up the river somewhere, the river can still flood.  That happened one day and I was really shocked.  Thankfully, I was not in the river.  Truth be known after seeing the long snake that entered the river one day, I think I'll pass and use the main swimming pool instead.   We do get snakes here, but typically if you watch where you walk, it's not an issue.  It's also not a good idea to go hiking with incorrect shoes or late in the day when it much cooler and snakes come out.  We have two poisonous snakes - the Fer de Lance and the coral snake.  The others are harmless vine snakes.  We do get boa constrictors but I've not seen any yet.  Apparently, the gardener saw one on another property near us.  They tend to stay deeper in the jungle as do most of the jungle animals, like the bigger cats or baboons.  Anyway, it was a dark day and I'm thankful that these dark cookies are looking semi-decent in this photo.

11/2  cups hazelnut flour, OR almond flour (375 mL)
1/2  cup powdered erythritol (125 mL)
1/2  cup cocoa (125 mL)
1/8 tsp salt (0.5 mL)
2 egg whites
Liquid sweetener (sucralose OR stevia) to equal 1 cup sugar (250 mL)
 1/2  tsp vanilla extract (0.5 mL)
1/2  cup sugar-free chocolate chips (125 mL)

Preheat oven to 350°F (180°C).  In large bowl, combine hazelnut flour, powdered erythritol, cocoa and salt.  In food processor, process egg whites, liquid sweetener and vanilla.  Add dry ingredients; process.  Stir in chocolate chips.  Using a cookie scoop {1 tbsp (15 mL)}, place cookie dough on greased cookie sheet.  Flatten each cookie to a nice, round circle.  Bake 15 minutes or until turning crisp underneath.

Helpful Hints:  If desired, place 4 chocolate chips on top of each cookie before baking.  Spread molten chocolate over cookies once they are baked.

Yield:  14 cookies
1 cookie
113.1 calories
3.1 g protein
9.0 g fat
1.6 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! 

Monday, June 17, 2013


One of the most popular posts on my blog during the summer is my ICE CREAM CUSTARD, also found in Low-Carbing Among Friends, Volume 1.  I finally left this ice cream in the freezer for longer than a few days and it does eventually harden up.  If your freezer is super-cold, it might freeze hard sooner.  It's really not a problem as you can just nuke it briefly and it's ready to eat again.

I have a Lemon Pineapple Ice Cream to share shortly, but here is a reminder of a really good ice cream to make and enjoy this summer.  I use the cartons of whipping cream that stand on the shelf - and, believe it or not, ice cream made with this cream will usually remain scoopable.  You won't need glycerin or alcohol for that purpose.  This ice cream goes well with my CHOCOLATE LAVA CAKE.  Yummy!!

Cream that sits on the shelf - this is the one I use - only I get it in bigger cartons for the ice cream.

Maybe this below is similar to what I buy?

Saturday, June 15, 2013


Here is wishing all the wonderful Dad's out there a wonderful Father's Day tomorrow!!

Ian's Comment: For an old German like me, 2 PINTS of BEER, 2x FAUX-BAKED POTATOES (With Bacon and Cheese etc) 3 kinds of SAUSAGES, 1 BIG RIBEYE STEAK and some Token green stuff (with Bacon and Parmesan cheese) ALL for less than 20gr Carbs, is an awesome treat - and Father's day comes but once a year! You can save 7gr Carbs by not having the BEER, then it's all only 12gr Carbs TOTAL. But, for me, I wanted it to look and feel like a GENUINE SUMPTUOUS FEAST. it had a very AUTHENTIC "NAUGHTY & NICE" look and taste  We have to IMPORT the Michelob Ultra, and 1-PINT = $2.25, so even that felt like a restaurant meal UPDATE 1 DAY LATER: The good news is that though I (understandably) didn't lose weight - I didn't gain any either, at only 19gr Carbs = (The entire meal + 2 pints of LC Beer) this is a very acceptable maintenance or special meal ... so 
naturally I'm expecting to repeating it on Sunday. :) 

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!



Soy beans would reduce the carb count but I do love the black beans.  I usually steer clear of anything with soy (other than soy sauce which I use occasionally – apparently it is not quite so bad as it is fermented soy) in it due to it suppressing thyroid function.  Adding beans to the cauli-rice makes it more substantial-tasting.  You could also add cooked quinoa or wild rice to increase the body of cauli-rice.  Use red onion, if desired, and add some chopped green onions as well for extra color.  Cheese goes so well with cauliflower, so added some for extra flavor.

1 onion, chopped
1 tbsp olive oil (15 mL)
1 clove garlic, minced
4 cups prepared cauli-rice (1 L)
2 tbsp olive oil (30 mL)
2 tbsp tomato paste (30 mL)
1/tsp dried basil (2 mL)
1/tsp salt (2 mL)
1/tsp seasoning salt (2 mL)
1/4  tsp No Salt® (1 mL)
1/8 tsp black pepper (1 mL)
2/cup black beans, drained (150 mL)
1/cup shredded Monterey Jack cheese (125 mL)

In large, nonstick frying pan, over medium heat, cook onion in 1 tbsp (15 mL) olive oil until turning brown.  Add garlic and stir-fry a couple of minutes.  Add cauli-rice and drizzle with 2 tbsp (30 mL) olive oil.  Stir-fry a couple of minutes, tossing gently to combine with the onion and garlic.  Add tomato paste, basil salt, seasoning salt, No Salt®, and black pepper. 

Keep stirring and tossing gently for a minute to combine the ingredients.  Add the black beans and keep stirring over medium-low heat for about 9 minutes, or until the faux rice is tender.  Stir in cheese.  As it melts, fluff, the “rice” with a fork.

Helpful Hint:  Without the black beans, the carb count drops to 5.2 grams.  Prepare cauli-rice in food processor with sharp blade attachment.  Process until rice-like pieces have formed.

Yield:  5 servings
1 serving
108.0 calories
7.0 g protein
4.0 g fat

9.0 g carbs



Chicken swimming in an incredibly rich, creamy and tasty tomato cheese sauce.  I served it alongside roasted broccoli, fried tomato and Faux Brown Rice and Beans for a most satisfying meal.  I'll share the brown "rice" recipe in the next post.  Cauli-rice is rather unsubstantial compared to real rice and that's the problem.  People can still feel deprived using it as a substitute.  However, when you add something like black beans or cooked quinoa or even some wild rice to the caul-rice, now you have a dish that is really much more substantial-tasting and thus more satisfying.  

Creamy Tomato Cheese Sauce:
1 small onion, finely chopped
1 tbsp oil (15 mL)
2 cloves garlic, finely minced
3/cup Chicken Stock (175 mL)
3/cup heavy cream (175 mL)
1 cup shredded Monterey Jack (250 mL)
1/4  cup Parmesan cheese (60 mL)
2 tbsp tomato paste (30 mL)
2 tsp dried parsley (10 mL)
1/4  tsp black pepper (1 mL)
4 large boneless chicken breasts
1/4  cup Gluten-Free Bake Mix (60 mL) OR 
  combine 2 tbsp coconut flour and 2 tbsp almond flour
1/tsp seasoning salt (3 mL)
2 tbsp olive oil (30 mL)
1/cup Chicken Stock (125 mL)
1 tsp cornstarch (5 mL)

Creamy Tomato Cheese Sauce:  In large frying pan, sauté onion in olive oil over medium heat until turning brown.  Add garlic and stir-fry 2 minutes longer.  Stir in Chicken Stock, cream, Monterey Jack cheese, Parmesan cheese, tomato paste, parsley and pepper.  Cook until hot and cheeses have melted.  Set aside.

Chicken:  Rinse chicken breasts and cut into large chunks. In small bowl, combine Gluten-Free Bake Mix and seasoning salt. In large bowl, place chicken chunks and toss with dry ingredients.

In large nonstick, frying pan, fry chicken in 2 tbsp olive oil (30 mL) over medium heat 3 minutes.  Turn chicken pieces over and fry another 3 minutes.  Add Chicken Stock.  Cover and cook another 4 minutes.  Remove chicken pieces with slotted spoon and place in Creamy Tomato Cheese Sauce.  Stir cornstarch into 1/cup (125 mL) of the liquid from cooking the chicken and add to the pan with the chicken and sauce. Cook another 2 minutes until heated through and sauce has thickened.  Serve with Faux Brown Rice and Beans.

Yield:  4 to 6 servings
1 serving
558.4/372.3 calories
41.7/27.8 g protein
39.7/26.5 g fat
6.9/4.5 g carbs

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks:

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)

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

Saturday, June 8, 2013


The bacon and the sauce make for really juicy, moist, tender chicken breasts with tons of flavor.  It is wonderful to be home again after our trip to Orlando, Florida.  It is an amazing place to say the very least.  The infrastructure such as roads, highways and byways, buildings, hotels, homes and restaurants is beyond amazing!  It was almost overwhelming in some ways.  Never in all my life have I seen so many restaurants all in one area and most of them were "all-you-can-eat" buffets. My daughter-in-law had never seen so much food!  She has very simple tastes (and she is picky) and stuck to what she knows.  Ian is horribly unable to handle buffets and sometimes ate until I think he was about to "pop"!  I also left most evenings a bit too uncomfortably full.  Wow, I don't think I could do that for more than one week. The shopping was absolutely delightful.  It was great to go to Walmart again.  I'm happy to be back into my normal routine though.  

4 large chicken breasts
Seasoning salt, to taste
6 slices bacon, semi-cooked!
8 slices Swiss cheese
Creamy Sauce:
1/4  cup mayonnaise (60 mL)
1 tbsp tomato paste, OR low-carb ketchup (15 mL)
1/4  tsp onion salt (1 mL)
1/4  tsp dried parsley (1 mL)

Preheat oven to 350°F (180°C).  Wash chicken breasts, pat dry with paper towels and remove any large pieces of fat or bits of bone.  Sprinkle both sides with seasoning salt.

In 2 frying pans over medium high heat in hot oil, divided between pans, sear chicken breasts on both sides until turning golden in spots, about 6 minutes.  Place in 9 x 13-inch (2 L) casserole dish.  Cover each breast with a generous tbsp (15 mL) Creamy Sauce.

Creamy Sauce:  In small bowl, combine mayonnaise, tomato paste, onion salt and parsley.

Cut bacon slices into bits (you can do this by cutting through all the bacon slices at once with a pair of kitchen scissors or a large, sharp, serrated knife).  Arrange bacon bits on top of Creamy Sauce on each breast.  Bake uncovered 30 minutes and then top each chicken breast with two slices of Swiss cheese.  Bake another 10 minutes until cheese has melted and top is golden brown.  Remove from heat.  Let rest 3 minutes and serve.

Yield:  4 to 6 servings
1 serving
390.2/260.1 calories
42.9/28.6 g protein
22.2/14.8 g fat
2.0/1.4 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! 

Thursday, June 6, 2013


The sides are Butternut Squash Cakes from Volume 3 of Low-Carbing Among Friends and roasted eggplant - really needed something green too, but didn't have anything in the house that day.

 Here is another simple recipe for chicken breasts.  It is surprisingly tasty considering the simplicity of this recipe.  I like simple recipes I must admit.  I can be quite lazy at times in the kitchen and at other times I simply love to cook and bake.  Sometimes I simply need a break from it all and then I can't wait to get back in the kitchen and create.  It is true that when I really don't feel like cooking, I can screw up quite royally.  I do not like that so typically I go with the flow of creative juices.  I've been very fortunate in my career that most of the recipes I try work first time around.  This is good because my husband cannot stand to see food go to waste. Even at a buffet my husband eats almost all he loads up his plate with - he rarely leaves anything - only if his eyes were bigger than his tummy! If I want to throw something out (you know - things like salad items that I was tardy in using up), I have to be real sneaky about it!  How about you?  Are you always super-organized and on top of things? You throw practically nothing away and use it all. Do you like to cook or bake every single day?

4 large chicken breasts 
1/2 cup Gluten-Free Bake Mix (125 mL)
1/cup chopped pecans (60 mL)
2 tbsp grated Parmesan cheese (30 mL)
1/2 tsp basil (2 mL)
1/tsp granulated garlic (1 mL)
1/tsp salt (1 mL)
1/tsp black pepper (1 mL)
1 egg white
2 tbsp Dijon mustard (30 mL)
2 tbsp light-tasting olive oil (30 mL)

Preheat oven to 400°F (200°C).  Wash chicken breasts and pat dry with paper towels.  Remove any excess fat and bits of bone. 

In medium bowl, combine Gluten-Free Bake Mix, pecans, Parmesan cheese, basil, garlic, salt and pepper.  In another medium bowl, whisk egg white with Dijon mustard. 

Dip chicken breasts in egg white mixture and then cover with dry mix.  Place on greased jelly roll pan.  Drizzle oil over chicken breasts.  Bake anywhere from 30 to 50 minutes (depends on the thickness of the chicken breasts), or until the internal temperature of the thickest part of the chicken breasts registers 165°F (74°C).

Yield:  4 servings
1 serving
322.8 calories
32.6 g protein
18.6 g fat

4.2 g net carbs

Wednesday, June 5, 2013

Whatchamacallit Bars

Sweet Potato Fries

Sausage Rolls

Bacon, Lettuce, Tomato and Avocado Salad

Slow-Cooker Pork Ribs

Low-Carb Rolls

Roasted Brussels Sprouts Salad

Deserving of our Honor this Memorial Day

Bacon-Wrapped Creamy Stuffed Chicken

Time to Get Serious About Losing Weight!

Kale Chips

Chocolate One Minute Muffin

Chicken Parmesan Meatballs

Grain-free, Low-Carb Granola

Ricotta Gnocchi

Vegetable Au Gratin