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Tuesday, March 31, 2015


What a wonderful treat these are – my new candy love!  Great first thing in the morning for a “pick-me-upper.”  Two or three of these will satiate the appetite for hours!  Fat bombs, so named for their high fat content, are an incredible tool for low-carbers for the very reason that they help satiate the appetite.  Some people who are so used to eating low-fat in the past, have great difficulty in raising the fat in their low-carb diet adequately.  Fat is not the villain we were told that it is.  Here are some great links to reassure you: LINKS

Note:  These set up extremely fast in the can be enjoying your treat very soon after making it!

1/cup coconut oil (125 mL)
2 oz chocolate* (60 g)
1/cup natural peanut butter (125 mL)
2 tbsp powdered erythritol (30 mL)
Liquid sweetener (sucralose or stevia), to taste* 

In double boiler or use 2 pans (one smaller than the other with the bigger one containing water), and over medium heat, melt coconut oil and chocolate.  Stir in peanut butter and erythritol.  Keep stirring until the mixture is thin and completely liquefied.  Add liquid sweetener to taste.  Carefully pour into candy cups, placed in a mini donut pan (I find pouring the mixture into a glass measuring cup with a spout makes it easier).  Freeze and keep in the freezer.

Helpful Hints: *If you choose to use something like 70% Lindt® (somewhat sweet) or Baker’s®  unsweetened chocolate (very bitter), you’ll need to adjust the sweetness accordingly with liquid sweetener (increasing the erythritol is not an option as that increases the risk of recrystallization).  The last amount before pouring into the molds could have a bit of undissolved erythritol.  In that case, use a sieve for the last two candies or so, or simply spread on a greased plate and allow to freeze (as you could run out of donut pans – I only have two mini donut pans - makes 24 candies).  This is actually a great idea.  One could pour the entire mixture on a smaller cookie sheet, freeze and use a blunt knife to break it into pieces.  The “snap” that these fat bombs naturally have in them would lend itself to that very nicely.  Even in the candy molds, there is a snap to the candies, however, within a minute the candy is easier to bite into and it literally melts in one’s mouth.

Yield:  26 fat bombs
1 fat bomb
76 calories
1.3 g protein
7.8 g fat
0.3 g fiber
1.0 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!  Volume 4 is FREE with a purchase!

Friday, March 27, 2015



What I’ve discovered is sometimes you can keep adding cream cheese or butter to mashed cauliflower and still it remains somewhat watery in consistency – not quite what we’re looking for, but by chance one day I added some grated Mozzarella cheese.  This addition immediately transformed my cauli-mash into something closer to mashed potatoes in consistency.

1 medium cauliflower
3 oz regular cream cheese (90 g)
2 tbsp butter (30 mL)
2 tbsp Parmesan cheese (30 mL)
  (the kind in a can)
3 tbsp grated Mozzarella cheese (45 mL)
3/tsp salt (3 mL)
1/tsp white pepper (0.5 mL)
Paprika sprinkle

In boiling water, cook cauliflower florets until soft. Remove cauliflower with slotted spoon and place in colander to drain over a bowl. At least 2 tbsp (30 mL)) of water will drip off!  In food processor, place cooked, warm cauliflower, cream cheese, butter, Parmesan cheese, Mozzarella cheese, salt and pepper; process until smooth. Place in serving dish and sprinkle with paprika for garnish.  Serve.

Yield:  6 servings
1 serving
94.0 calories
1.6 g protein
8.1 g fat
0.4 g fiber
1.5 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! 


These were so tasty.  I highly recommend frying them in bacon fat.  It gives these fritters a good flavor. My turnips are white and look like parsnips or white carrots, but they are turnips.  There is a very slight crunch from the grated carrots, but it is a pleasant sensation.  Carrots did not make me fat!  Did you know that the glycemic load (what's important to consider...not so much the glycemic index) of carrots is very low.  Here is a link re why carrots are good for us in moderation.

1 lb turnips, finely grated (0.45 kg)
2 oz finely grated carrot (60 g)
2 large eggs, fork beaten
6 tbsp Gluten-Free Bake Mix (90 mL)
 (OR use a combo of 4 tbsp almond flour and 2 tbsp coconut flour)
1/tsp salt (2 mL)
1/tsp black pepper (1 mL)
Bacon fat for frying

In large bowl, combine turnips, carrot, eggs, Gluten-Free Bake Mix 2, salt and black pepper. 

In nonstick frying pan, in hot bacon fat over medium heat, place 1/cupfuls (60 mL) of mixture.  Flatten with spatula.  Do not over crowd the pan.  Cook 4 to 5 minutes per side.

Yield:  13 fritters
1 fritter
48.8 calories
2.8 g protein
2.6 g fat
0.7 g fiber
2.8 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, March 25, 2015



I suggested 8 servings, but this could potentially feed 10 people.  I love eating this cold in the following few days after our dinner…delicious protein snack!  Think you will love this recipe. 

3 lbs pork tenderloin (1.4 kg)
2 eggs
1 tbsp water (15 mL)
4 tbsp bacon fat (60 mL)
Montreal Chicken Seasoning, to taste
1/cup Gluten-Free Bake Mix, (75 mL)
  (no gelatin required obviously, OR use almond flour)
2 tbsp grated Parmesan cheese (30 mL)
  (the kind in a can)
1/tsp black pepper (1 mL)
1/tsp Montreal Chicken seasoning (0.5 mL)
1/tsp paprika (0.5 mL)
6 oz cream cheese, softened (180 g)
6 oz spinach, thawed (180 g)
1 cup crumbled Feta cheese (250 mL)
1 tsp crushed garlic (1 mL)

Cut pork tenderloin into manageable piece for the frying pan.  In medium bowl, beat eggs with fork and water.

Breading:  On dinner plate, combine Gluten-Free Bake Mix, OR almond flour, Parmesan cheese, black pepper, Montreal Chicken seasoning and paprika. Push to one side.  Dip large piece of pork in egg wash and then place on side of dinner plate and spoon breading over both sides. Repeat with the rest of the pork.

Filling:  Combine cream cheese, spinach, Feta cheese and garlic.  Slice the pork open as if to butterfly the pieces (not all the way through) and stuff with the filling after browning - see paragraph below.

Place pieces of pork in nonstick frying pan over medium high heat in half the bacon fat.  Fry until turning brown on both sides.  While cooking, sprinkle with Montreal Chicken Seasoning on both sides.  Repeat with the remaining pork. Place in roasting pan or on a cookie sheet and bake 15 minutes at 450°F (190°C).  Reduce heat to 400°F (200°C) and bake another 20 minutes, or until the pork is no longer pink inside.

Yield:  8 servings
1 serving
478.0 calories
43.6 g protein
31.1 g fat
0.7 g fiber
3.2 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! 

Tuesday, March 24, 2015



I love the simplicity of this delicious, attractive side dish. The bacon fat gives the green beans and almonds such a good flavor too.  This definitely is Green Beans Almondine on steroids.  Very good!

1 lb green beans (0.45 kg)
2 tbsp bacon fat, divided (30 mL)
1/cup sliced almonds (60 mL)
1/cup crispy bacon bits (60 mL)
Seasoning salt, to taste
Black pepper, to taste
1 tsp lemon juice (5 mL) 

De-string the green beans and cut into shorter lengths. In pot of boiling water, cook green beans 8 to 10 minutes, or until tender. 

In nonstick frying pan in 1 tbsp (15 mL) bacon fat, over medium heat, toast almonds until browned.  Add crispy, freshly cooked bacon bits. Set aside.

Add remaining bacon fat to frying pan and toss beans in the hot fat, stir frying until hot. Sprinkle green beans with seasoning salt and black pepper, to taste.  Sprinkle with lemon juice and toss.  Plate green beans high on a smallish platter with the toasted almond and bacon mixture on top.

Yield:  6 servings
1 serving
122.7 calories
4.3 g protein
8.7 g fat
2.1 g fiber
4.6 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! 

Saturday, March 21, 2015



The first recipe was my husband’s favorite version.  The second version is more of a lemon blondie  – more dense. I rather liked that one as well, so I’m giving you both versions.  I am excited about this recipe.  I will use it forever and a day, I think. If you make the sauce a little thinner, poke the cake and let the syrup infuse it.  Now you have a Lemon Poke cake.  I made both versions recently.  We had company from Montana, U.S.A. visiting us for the wedding of Daniel, my eldest son, and Raquel.  This was one of the desserts I made, besides my Deluxe Lemon Cheesecake.  Why all the lemon desserts?  We have a ton of lemon trees in our garden.  They actually look like oranges.  You open them up and they still look like inside!  Lick it and eek...they are lemons!  Imagine my surprise the first time I tasted one of those.  LOL  

CLICK on the photos for bigger versions.

13/cups Gluten-Free Bake Mix 2 (425 mL)
3/tsp salt (3 mL)
1/tsp baking powder (2 mL)
1/tsp baking soda (2 mL)
2 sticks unsalted butter* (8 oz; 250 g)
5 large eggs
Liquid sweetener (sucralose or stevia) to equal 11/cups (300 mL)
1/cup granulated erythritol (75 mL)
2 tbsp lemon juice (30 mL)
1 tbsp lemon zest (15 mL)
1 tsp unflavored gelatin (5 ml)
Lemon Glaze:
1 cup water (250 mL)
Liquid sweetener sucralose or stevia) to equal 2/cup (150 mL) sugar
6 tbsp lemon juice (90 mL)
1/cup powdered erythritol (75 mL)
1/tsp cornstarch, OR arrowroot powder (2 mL)
1/tsp xanthan gum (2 mL)
4 drops yellow food coloring

Preheat oven to 350°F (180°C). In medium bowl, combine Gluten-Free Bake Mix 2, salt, baking powder and baking soda; stir well.

In food processor or mixer, process butter.  Add eggs; process.  Add liquid sweetener, erythritol, lemon juice, lemon zest and gelatin; process.  Add dry ingredients; process.  Pour into greased 9 x 13-inch (23 x 33 cm) baking dish and smooth the top.  Bake 25 to 35 minutes, or until cake tester or knife comes out clean.  Allow to cool and spread with glaze.

Lemon Glaze:  In blender, combine water, liquid sweetener, lemon juice, powdered erythritol, cornstarch, OR arrowroot powder and xanthan gum.  Pour into small pot and bring to the boil.  Boil briefly until thickened.  Stir in yellow food coloring.

Variation:  Lemon Blondies or Lemon Poke Cake:  Leave the baking soda and baking powder out.  Make a thinner sauce, poke the cake and let the syrup infuse the hot cake.

Helpful Hint:  *If using salted butter, reduce salt to 1/tsp (1 mL). 

Yield:  24 squares
1 square
122.2 calories
2.8 g protein
11.3 g fat
0.1 g fiber
2.3 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!  

Tuesday, March 17, 2015


MIRACLE DOUGH TIPS: - Please note:USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE!  There are several variations of this kind of dough on the internet, but mine is different to all the others out there.  I am getting very adept with this dough.  Use a fork to make it come together.  At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board.  Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial).  Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings.  I put the dough ball on parchment paper and cover the dough with plastic wrap and using a  rolling pin (sometimes I use my special small one for pie dough), roll it out with ease.  If at any time the dough becomes resistant to rolling, nuke it approximately 10  to 20 seconds and away you go again!

Here is a pic of the dough ball - lovely, soft and malleable!!

Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well.  I get mine from Price Smart in Central (technically South America) America, which is the same as Costco in the United States.

I tried this one a couple of times

I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I use most often - looks like it might be very similar to the one above, however, I think they sometimes add something to their grated cheese to help it last longer.  I could be wrong.  CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.

This fabulous recipe using steak and veggies made in the slow cooker makes enough for two pies.  My son and daughter-in-law loved this dinner with a Caesar Salad on the side.  It's interesting as they are paying us a surprise visit and guess what I have in the refrigerator again.  I'm sure they won't mind.  They will be here a few days, so I can make other things too.  I need to get in the kitchen and make a dessert.  Decisions, decisions...not sure what I'm going to make, but no doubt I will be sharing it with you here sometime soon.  Daniel, our eldest son, and Raquel (Rachel) got married on Saturday.  What a handsome couple they made.  Raquel looked radiant in her beautiful wedding dress. It is amazing how much work goes into weddings nowadays.  I'm happy to say I think they enjoyed their wedding and so did the guests.  Now both our boys are married.  It is hard to believe how time flies!

NOTE: If you are making the pies in a 9 x 13-inch dish, you only need one batch of the Miracle Dough.  It will cover the entire dish with ease.  Carbs are same as for one pie (see below)...6 very large servings or 8 servings.

Slow cooker steak and veggies:
2 tbsp bacon fat (30 mL)
2 lbs Punta de Palomilla steak, sliced into (0.9 kg)
  bite-size pieces - LOL someone asked, "What the heck is that?" - use
  any steak good  for the crock pot, such as round steak
 Montreal® Steak seasoning, to taste
1 lb sliced mushrooms (0.45 kg)
14 oz fresh Roma tomatoes, chopped, (397 g)
 OR canned, diced tomatoes
1 cup chopped peppers, OR onions (250 mL)
White Sauce:
6 oz regular cream cheese (180 g)
1/cup water (60 mL)
2 tbsp whipping cream (30 mL)
1 tsp salt (5 mL)
1/tsp crushed garlic (2 mL)
1/tsp black pepper (2 mL)
1/tsp Montreal® Steak seasoning (1 mL)
1/tsp paprika (0.5 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
Miracle Dough (double the recipe for 2 pies) - GRAIN-FREE VERSION as well

Slow-Cooker Steak and Veggies: In nonstick frying pan, in half bacon fat, over medium high heat, sear steaks on both sides. Sprinkle both sides with steak seasoning. Repeat with remaining steak.  In slow cooker, place mushrooms, tomatoes and peppers.  Top with browned steak.  

White Sauce:  In food processor or blender, process cream cheese, water, cream, salt, garlic, pepper, steak seasoning and paprika. 

Pour white sauce over steak and stir to allow the sauce to reach the bottom layers.  Cook on low power 8 to 10 hours, or until the steak is very tender.  Taste the gravy and add more seasoning, if required.  Remove some gravy and stir the cornstarch, OR arrowroot powder into it.  Add back to slow cooker.  Turn slow cooker on high and cook until gravy thickens.  Fill two 9-inch (23 cm) glass pie dishes with the meat mixture or one 9 x 13 inch (2 L) casserole dish. If using the latter dish, use only one batch of Miracle Dough. 

Miracle Dough:  Prepare as directed over here (click).  Place a ball of dough on parchment paper.  Cover with plastic wrap and roll out (if the dough is stiff – nuke about 15 to 20 seconds) on parchment paper to fit the top of the pie dishes. Crimp the circumference with your thumbs to make a nice ridge all around the pie. Brush with egg yolk, if desired. Bake in 350°F (180°C) oven 25 to 30 minutes or until crust has turned golden brown in color. 

Yield:  2 pies  
1 serving; 6/8 serv. per pie
543.1/407.3 calories
39.9/30.0 g protein
37.9/28.5 g fat
0.6/0.5 g fiber
8.2/6.1 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, March 13, 2015


Recently Peggy Hardaway made my Monterey Jack Dipping Chips with a thin ring of jalapeno in the center of each chip.   I was inspired to come up with another chip recipe, thanks to my hubby's clever suggestion.  We loved these and kept coming back for more. I actually prefer these to the plain chips.  They make a wonderful, satisfying snack.  Our friend from Montana thought so too.

 Parchment paper might be available in Dollar stores.  They are in the Dollar stores in Montana, our guest from the U.S.A. just mentioned to me. 

Scared of Fat? (see links below and this one):

6 g finely grated sharp Cheddar cheese (1 1/2 tsp or slightly heaping) (0.2 oz)
  (the kind you find in a small block at Costco)
1/2 tsp cooked, crumbled and crispy bacon per chip (2 mL)

6 slices of bacon is enough for 28 chips.

Preheat oven to to 375°F (190°C). Spray a cookie sheet with nonstick cooking spray or simply grease it with butter or lard (so that the parchment sticks to the cookie sheet).  Spread a piece of parchment paper (this is essential!! Please don't use wax paper.) over the cookie sheet.  Drop 11/2  tsp (7 mL) of grated cheese (or slightly heaping) on the parchment paper – about 4 in a row, to leave enough space for the chips to spread. 

Sprinkle the top of each pile of cheese with 1/2 tsp (2 mL) cooked, crumbled, crispy bacon. I placed 20 cheese piles on a baking sheet, however, I think 16 would have been better as some did touch after baking and I had to separate them with a kitchen scissors. Bake about 11 to 13 minutes, or until quite golden.  Mop up excess grease with paper towels.  Remove chips and place on clean, cool dinner plates.  If they don't harden pretty quickly (i.e. remain flexible), place back in the oven for another minute or two. You will find the right timing for your oven with a little bit of trial and error. 

Helpful Hints:  *I used the fine grating tool that comes with my food processor to make finely grated Cheddar cheese.  Remember you can over bake these chips and then they will no longer taste so good.

NOTE:  I just popped the chewy, older chips from my cookie tin on the cookie sheet (no need for parchment paper or greasing the cookie sheet) into the oven at 375°F (190°C) for 4 to 5 minutes ... and they are as crispy-crunchy as any chip you would buy (almost like taco chips in the texture), so perfect for dipping (they were before as well)!   You can dip in salsa or sour cream or a layered mix of both, but I like these for snackables (a word? probably not! ;) )...just by themselves. So good!!

Yield:  1 chip
1 chip per serving
16.7 calories
1.0 g protein
1.4 g fat
0.0 g fiber