Once upon a time, my delicate tastebuds couldn't handle anything spicier than mashed potatoes. Ketchup, salt and pepper comprised my entire condiment repertoire. Then I was inadvertently introduced to the spicy side of cooking, and I was hooked: indian curries, buffalo sauce, even habanero salsa. None of it is too spicy for me!
So imagine my delight when I found that one of my favorite Buffalo chicken treats is actually low-carb! Of course, I can't eat it with crackers anymore, but a spoon works just as well. If you like celery, I imagine this would be a perfect partner.
Buffalo Chicken Dip
2 - 12.5oz canned chicken
1/4 cup Frank's Red Hot sauce (more or less to taste)
1- 8oz package cream cheese
2 Tbsp Ranch or Bleu Cheese dressing
1/2 cup shredded cheddar cheese
Warm the cream cheese in the microwave till soft. Combine it with all the ingredients except the cheddar cheese in an oven safe dish. Bake at 350 about 15 minutes; top with cheese and bake another 10 minutes or till cheese is melted.
In a pinch, you can halve the recipe and just cook it all together in the microwave-safe dish for a quick snack. I just did, and I have no regrets.
Wednesday, June 27, 2012
Under Construction
Yay, I finally figured out how to play with my blog design. This setup is much more "me," and I can kind of pretend that those mountains are the Blue Ridge (although I'm quite sure they're not, that would be too much of a coincidence.) But don't be surprised if it changes some yet, I'm having way too much fun to settle in to one design this soon.
Recipe coming later!
Recipe coming later!
Tuesday, June 26, 2012
Peanut Butter Fudge
Here's another one I haven't tried yet, but it sounds too good to pass up. And if I have it posted here, I'll be able to find it easily when I have time to make it. So really, this is a selfish post. Very, very selfish.
NOT my recipe, I'm reposting it from a keto forum that reposted it from another keto forum.
MIA831'S PEANUT BUTTER FUDGE
1/2 cup unsalted butter
1/2 cup natural peanut butter, low salt
2 ounces cream cheese, softened
1 cup granular Splenda or equivalent liquid Splenda
2/3 cup whey protein powder, vanilla flavor, 2 scoops
Melt the butter and peanut butter together in the microwave on HIGH for 1-2 minutes; whisk well. Whisk in the cream cheese until well blended and smooth. Whisk in the Splenda then the whey protein powder and blend well. Line a 7 x 5" baking dish with wax paper or nonstick foil. Spread the fudge mixture in the pan and chill or freeze until set. Cut into 20 squares. Store in the refrigerator or freeze.
Makes 20 pieces
Can be frozen
With granular Splenda:
Per Piece: 105 Calories; 9g Fat; 4g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
Per 2 Pieces: 211 Calories; 18g Fat; 8g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
With liquid Splenda:
Per Piece: 101 Calories; 9g Fat; 4g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb
Per 2 Pieces: 201 Calories; 18g Fat; 8g Protein; 4g Carbohydrate; 1.5g Dietary Fiber; 2.5g Net Carbs
The link is here, if you want to see pictures. I still haven't gotten that fancy yet. Maybe in the winter, when I'm not trying to squeeze 40 hours of work into every day.
http://genaw.com/lowcarb/peanut_butter_fudge.html
NOT my recipe, I'm reposting it from a keto forum that reposted it from another keto forum.
MIA831'S PEANUT BUTTER FUDGE
1/2 cup unsalted butter
1/2 cup natural peanut butter, low salt
2 ounces cream cheese, softened
1 cup granular Splenda or equivalent liquid Splenda
2/3 cup whey protein powder, vanilla flavor, 2 scoops
Melt the butter and peanut butter together in the microwave on HIGH for 1-2 minutes; whisk well. Whisk in the cream cheese until well blended and smooth. Whisk in the Splenda then the whey protein powder and blend well. Line a 7 x 5" baking dish with wax paper or nonstick foil. Spread the fudge mixture in the pan and chill or freeze until set. Cut into 20 squares. Store in the refrigerator or freeze.
Makes 20 pieces
Can be frozen
With granular Splenda:
Per Piece: 105 Calories; 9g Fat; 4g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
Per 2 Pieces: 211 Calories; 18g Fat; 8g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
With liquid Splenda:
Per Piece: 101 Calories; 9g Fat; 4g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb
Per 2 Pieces: 201 Calories; 18g Fat; 8g Protein; 4g Carbohydrate; 1.5g Dietary Fiber; 2.5g Net Carbs
The link is here, if you want to see pictures. I still haven't gotten that fancy yet. Maybe in the winter, when I'm not trying to squeeze 40 hours of work into every day.
http://genaw.com/lowcarb/peanut_butter_fudge.html
Monday, June 25, 2012
The Holy Grail of Keto:Low-Carb Pizza Crust
Let's face it: Americans love pizza. And it's not just a summer fling; we have a vigorous, healthy, long term relationship with that crispy, melty, saucy little pie of savory goodness, and it doesn't look like it's going to end any time soon.
But with all the carbs in the crust, what's a ketoan to do? Well first of all, don't despair: the toppings are usually very keto-friendly. Remember how your mom always yelled at you for eating the toppings off the pizza? Now you get to do it, guilt-free! I've gotten so good at this trick that it seems a strange, distant memory that I once too noshed on pizza crust. (The only downside is having to consume half a pizza's worth of topping to be full and risking the ire of little old ladies' sense of culinary thriftiness.)
However, there is an alternative. Inventive keto eaters have been experimenting with everything from cauliflower to ground beef to come up with a low carb crust; and after trying several recipes I think I've hit upon the best of the bunch. As a bonus, it's also gluten free!
Holy Grail Pizza Crust
1 1/2 cups shredded cheese (a mixture of mozzarella and cheddar is best)
1 dollop of cream cheese (1-2 Tbsp)
3/4 cup plus or minus 1-2 Tbsp almond meal
1 egg
Preheat oven to 425 degres.
Place the cheese in a med bowl; microwave till melted. LET IT COOL enough to handle with your hands; be patient, or you'll burn yourself (ask me how I know this.)
Once you can handle it safely, add the cream cheese and egg and almond flour; mix with your hands until it forms a ball. This will be quite sticky at first; almond meal varies from batch to batch, so add carefully until you get the right consistency. If you've ever made pizza dough, you'll be surprised how much like flour dough it feels - and tastes! If you've never made dough before, don't worry, you'll get the hang of it.
Set the dough aside. On a cookie sheet, spread a sheet of parchment paper. Carefully spread the dough out on the parchment paper; don't worry too much about making it fit the cookie sheet, just spread it out fairly thin and even. Place in oven and bake till edges start to turn golden brown.
Remove the cookie sheet from the oven; top with your favorite toppings. (Be careful not to glop on too much tomato sauce, it's fairly high in carbs). Load on the meat, veggies and cheese, baby!
Return to the oven on the top rack till cheese is melty and the edges of the crust brown nicely. I don't need to tell you what to do with it from here; I'm sure you can handle this part.
This dough seriously tastes amazing, and it reheats well too. At last, we can have our pizza and eat it too! (Cue the romantic music.)
But with all the carbs in the crust, what's a ketoan to do? Well first of all, don't despair: the toppings are usually very keto-friendly. Remember how your mom always yelled at you for eating the toppings off the pizza? Now you get to do it, guilt-free! I've gotten so good at this trick that it seems a strange, distant memory that I once too noshed on pizza crust. (The only downside is having to consume half a pizza's worth of topping to be full and risking the ire of little old ladies' sense of culinary thriftiness.)
However, there is an alternative. Inventive keto eaters have been experimenting with everything from cauliflower to ground beef to come up with a low carb crust; and after trying several recipes I think I've hit upon the best of the bunch. As a bonus, it's also gluten free!
Holy Grail Pizza Crust
1 1/2 cups shredded cheese (a mixture of mozzarella and cheddar is best)
1 dollop of cream cheese (1-2 Tbsp)
3/4 cup plus or minus 1-2 Tbsp almond meal
1 egg
Preheat oven to 425 degres.
Place the cheese in a med bowl; microwave till melted. LET IT COOL enough to handle with your hands; be patient, or you'll burn yourself (ask me how I know this.)
Once you can handle it safely, add the cream cheese and egg and almond flour; mix with your hands until it forms a ball. This will be quite sticky at first; almond meal varies from batch to batch, so add carefully until you get the right consistency. If you've ever made pizza dough, you'll be surprised how much like flour dough it feels - and tastes! If you've never made dough before, don't worry, you'll get the hang of it.
Set the dough aside. On a cookie sheet, spread a sheet of parchment paper. Carefully spread the dough out on the parchment paper; don't worry too much about making it fit the cookie sheet, just spread it out fairly thin and even. Place in oven and bake till edges start to turn golden brown.
Remove the cookie sheet from the oven; top with your favorite toppings. (Be careful not to glop on too much tomato sauce, it's fairly high in carbs). Load on the meat, veggies and cheese, baby!
Return to the oven on the top rack till cheese is melty and the edges of the crust brown nicely. I don't need to tell you what to do with it from here; I'm sure you can handle this part.
This dough seriously tastes amazing, and it reheats well too. At last, we can have our pizza and eat it too! (Cue the romantic music.)
Friday, June 22, 2012
Breakfast Idea
I love custard, but sometimes I just don't have time to bake it. This looks like a good stove top option; I must be honest and say I haven't tried it yet, but I have tons of eggs, so it won't be long.
STOVETOP CUSTARD
5 eggs
1 tablespoon nutmeg
2 tablespoons butter
2 tablespoons heavy cream
1 teaspoon vanilla
Mix together eggs, heavy cream and nutmeg. Melt butter in small pan of stovetop. Pour egg mixture into hot butter- stir till done.
Sprinkle with a little more nutmeg before eating.
I think I might add a bit of stevia to this, I suspect it might need just a touch of sweetness. I'll let you know once I've tried it!
STOVETOP CUSTARD
5 eggs
1 tablespoon nutmeg
2 tablespoons butter
2 tablespoons heavy cream
1 teaspoon vanilla
Mix together eggs, heavy cream and nutmeg. Melt butter in small pan of stovetop. Pour egg mixture into hot butter- stir till done.
Sprinkle with a little more nutmeg before eating.
I think I might add a bit of stevia to this, I suspect it might need just a touch of sweetness. I'll let you know once I've tried it!
Thursday, June 21, 2012
Keto Diary
OK, I'm running short on time and don't have a recipe for you. Instead, I thought I'd give you all a run-down of what I've eaten today.
Breakfast
Almond-Blueberry Pancakes sprinkled with stevia
Scrambled eggs
Small glass of milk
Lunch
I really wasn't hungry. I had a chunk of sharp cheddar and a zero-carb grape soda (I do splurge on them sometimes)
Snack
2 small blocks of 85% dark chocolate (only 6 net carbs) I guess I'm feeling decadent today!
Dinner
2 pork chops (from my home raised pigs, they are scrumptious and just dripping with the tastiest fat ever)
Green beans with butter
Large glass of milk
I didn't drink nearly enough water today, especially since the temps were over 90, but otherwise this is a pretty typical keto day for me. Oddly enough,Thursdays tend to be my "cheat" days; those days I allow myself some sweet stuff, though I still try to keep the carb count down. I don't know why I always am in the mood for sweets on Thursdays, but since I take 1 cheat day per week it works out rather well. I think this approach will help me not take a cheat month like I did last year around the holidays. Bad idea. Greatly regret it.
Anyway, that was my day! I need to go now, I'm getting grease all over the keyboard.
Breakfast
Almond-Blueberry Pancakes sprinkled with stevia
Scrambled eggs
Small glass of milk
Lunch
I really wasn't hungry. I had a chunk of sharp cheddar and a zero-carb grape soda (I do splurge on them sometimes)
Snack
2 small blocks of 85% dark chocolate (only 6 net carbs) I guess I'm feeling decadent today!
Dinner
2 pork chops (from my home raised pigs, they are scrumptious and just dripping with the tastiest fat ever)
Green beans with butter
Large glass of milk
I didn't drink nearly enough water today, especially since the temps were over 90, but otherwise this is a pretty typical keto day for me. Oddly enough,Thursdays tend to be my "cheat" days; those days I allow myself some sweet stuff, though I still try to keep the carb count down. I don't know why I always am in the mood for sweets on Thursdays, but since I take 1 cheat day per week it works out rather well. I think this approach will help me not take a cheat month like I did last year around the holidays. Bad idea. Greatly regret it.
Anyway, that was my day! I need to go now, I'm getting grease all over the keyboard.
Everybody Loves Line Graphs
I like visual aids. 30 years ago, the ADA implemented new guidelines for healthy eating. The goal was to reduce obesity in the American population.
How well did that work?
http://i.imgur.com/vfTJM.jpg
Now the "experts" will tell you that the fault is ours; we Americans are too rich, too lazy, too gluttonous to bother following the approved guidleines and are being punished for our sins by growing ever fatter. But is that really the case? Are we any less lazy, rich, or gluttonous than we were before the ADA began it's high-carb, low-fat propaganda? Are were really any less motivated to be healthier, to live longer, to avoid illness than we were 30 years ago?
I don't think so. As much as our society has changed over the years (and no necessarily for the better, but that's a topic for another blog), we're all still human. We don't generally want to be sick, fat, and unhealthy. We're not completely devoid of all self control. I don't know any overweight people who don't care that they're overweight; they may treat it with glibness in public, but they also nibble delicately at lettuce leaves sprinkled with low-fat vinaigrette and diet boxed foods, hoping the weight will someday start to shed just like the ADA assures them it will. With few exceptions, fat people don't want to be fat.
So, why do we keep getting fatter?
Yes, I'll grant you, Americans overeat. That goes without saying. But the underlying question is: WHY do we overeat? Is it a lack of caring on our part? Or is our information wrong? Does a high carb diet actually make us lose weight, or does it fuel the feeding frenzy that makes us gain?
Maybe we're not just a bunch of fat slobs who deserve what we get. Maybe we've just been taught wrong, and the people who taught us are too ashamed to admit it. Maybe they're too busy making money off our obesity to care to set the record straight. Maybe a lot of things; but the bottom line is, what we've been taught DOES NOT WORK. In fact, it's generating the exact opposite of our goals.
So......what are you gonna do about it?
How well did that work?
http://i.imgur.com/vfTJM.jpg
Now the "experts" will tell you that the fault is ours; we Americans are too rich, too lazy, too gluttonous to bother following the approved guidleines and are being punished for our sins by growing ever fatter. But is that really the case? Are we any less lazy, rich, or gluttonous than we were before the ADA began it's high-carb, low-fat propaganda? Are were really any less motivated to be healthier, to live longer, to avoid illness than we were 30 years ago?
I don't think so. As much as our society has changed over the years (and no necessarily for the better, but that's a topic for another blog), we're all still human. We don't generally want to be sick, fat, and unhealthy. We're not completely devoid of all self control. I don't know any overweight people who don't care that they're overweight; they may treat it with glibness in public, but they also nibble delicately at lettuce leaves sprinkled with low-fat vinaigrette and diet boxed foods, hoping the weight will someday start to shed just like the ADA assures them it will. With few exceptions, fat people don't want to be fat.
So, why do we keep getting fatter?
Yes, I'll grant you, Americans overeat. That goes without saying. But the underlying question is: WHY do we overeat? Is it a lack of caring on our part? Or is our information wrong? Does a high carb diet actually make us lose weight, or does it fuel the feeding frenzy that makes us gain?
Maybe we're not just a bunch of fat slobs who deserve what we get. Maybe we've just been taught wrong, and the people who taught us are too ashamed to admit it. Maybe they're too busy making money off our obesity to care to set the record straight. Maybe a lot of things; but the bottom line is, what we've been taught DOES NOT WORK. In fact, it's generating the exact opposite of our goals.
So......what are you gonna do about it?
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