All posts tagged: LOW CARB

Be Aware of the Foods You Eat

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In response to the daily prompt: Aware If it is true, and I kind of think it is, that food is medicine than we really need to be more aware of what we are putting into our bodies and how it might be helpful to us when we are feeling a bit on the unhealthy side. For me, one of the scariest health problems is memory loss. So, I’ve been looking at foods that I can incorporate into my diet that might help keep my memory functioning as best as possible. I discovered two foods in particular, walnuts and chocolate, which appear to be do just that. Wow walnuts! Who knew that these little guys that I used to shun as a child would become one of the most important foods of my adult life. So what’s the evidence: According to a study published in the British Journal of Nutrition walnut supplementation in lab animals improved their working memory. The scientists hypothesize that it is the polyunsaturated fats, PUFA, in walnuts and their anti-inflammation effect …

Pumpkin soup with turmeric

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Originally posted on Cooking Without Limits:
Better pumpkin soup in the world. You can see the pumpkins that I used in the photos.I was so surprised that are so good. I don’t know the name of this type of pumpkin, but it is so good. ? Ingredients: – 5 tablespoons unsalted butter – 3  pumpkins , halved and seeded – salt and freshly ground pepper – 1 medium onion, chopped – 3 cloves garlic, minced – 1 teaspoon turmeric – 1/4 teaspoon freshly grated nutmeg – 8 cups chicken or vegetable stock Directions: Preheat oven to 375 degrees. Line one baking sheet with parchment paper. Coat it with 1 tablespoon butter, and sprinkle with 1 tablespoon water. Season flesh of pumpkins generously with salt; place cut-side down on sheet. Roast until tender, 30 to 45 minutes. Meanwhile, melt remaining 4 tablespoons butter in pan. Add onions and cook until translucent. Add garlic, turmeric  and nutmeg. Cook and stir frequently, for 2 minutes. Set aside. When pumpkin is cool enough to handle, using a spoon, scrape…

Zucchini Fries

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One of the hardest things about changing your diet is working those changes into household routines. So I’ve been on the lookout for foods that fit my requirements and can be made right along with the traditional foods. Zucchini Fries fit this description perfectly. I found a basic recipe by doing a web search and then made a few modifications to make them very low carb. These guys are great and can be baked right along side frozen French fries. Ingredients 1 small Zucchini squash 2 cups almond meal/flour ½ cup grated Parmesan cheese 1 egg 1 cup half and half Directions Preheat oven to 400 degrees. Cut the zucchini into match sticks/French fry size pieces. Mix the egg and milk in a bowl. Mix the almond meal and Parmesan cheese in a separate bowl. Dip the zucchini in the egg and milk mixture, dredge in the flour mixture. Place in single layer on a baking sheet. Bake for 20 – 25 minutes. Storage Store leftovers in refrigerator for 1 – 2 days. Carb Count …

Faux Potatoes – A recipe that will appease the Irish in us all!

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I’ve been in love with potatoes all my life. The only problem is that they are very high in carbohydrates which can and have derailed several attempts to get back on the strictest version of the low carb diet – I love them. On the new SpiteHot plan I can have them in all their creamy glory on my weekend, but during the week I have to find comparable replacements. The closest find so far has been cauliflower. It is pretty mellow in flavor, just like the potato, and can be dressed up in any fashion to fit just about any meal. The recipe below is quick, easy to prepare alongside what I am cooking for my family and, as required, is very low in carbs. Ingredients 1 cup of cauliflower florets ½ clove garlic (or more if you like) 1 ounce cream cheese ¼ cup heavy cream, half & half or milk 1 teaspoon chopped fresh chives Directions Boil cauliflower until tender. Drain. Place cauliflower, garlic, butter and cream in a “bullet” type chopper and …

Best Bread Alternative Recipe

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The best recipe I have come across that can be used like sliced bread is for Oopsie Rolls. I’ve found the recipe on two sites, but if you do a quick web search you will find multiple sites. The only thing that I’ve not been able to replicate with them is a nice piece of toast from a toaster. Other than that these things are great! You can use them as a bun for burgers, as a bread replacement for sandwiches, and you can even warm them in microwave, top them with butter, garlic salt and a little parmesan cheese and you have instant near zero carb garlic bread! Ingredients 3 large eggs 4 oz. cream cheese 1/8 tsp. cream of tartar Directions Preheat oven to 300 degrees. Separate eggs-placing yolks in small mixing bowl and whites in medium mixing bowl. Add cream cheese and cream of tartar to egg yolks in medium bowl. Set aside. Beat egg whites on high speed until stiff peaks form, approximately 3 to 5 minutes. Once egg whites are …