Photos for Meals for Two: Low Carb Recipe Magic
Brunch
Meals for Two Photos – Brunch
Monthly Archives: March 2015
Meals for Two Book Launch 03-14-15
My cookbook designed with small batches of food for two people will be launching on March 14, 2015. It is called Meals for Two: Low Carb Cooking Magic and is the first of a series of Low Carb Cooking Magic books that I will be publishing. It is available on Amazon.com and CreateSpace.
View my Booklaunch page here.
Some of the recipes have been featured on this blog but the recipes are scaled down to feed two or maybe four people so that you don’t have a bunch left in the ‘fridge or the freezer. I have thrown away more leftovers than I care to think about.
There are many new recipes in the book that have not been, and will not be, posted here. Every recipe in the book has a photograph, but the printed version of the book is in black and white. Unfortunately, it was just too proportionately over-priced to print in color. So, I am posting the photo pages here on Skinny Girl so that those who purchase the print copy can view them in full color. That’s not all, if you purchase the book from Amazon, the purchase will include the Kindle version for free!
So please check out the listing at Amazon and I hope you’ll buy a copy, try the recipes and send me feedback! I’d love to hear from you.
Meals for Two Photos/Breakfast
Photos from Meals for Two: Low Carb Recipe Magic
Breakfast
Triple Peanut Chocolate Chip Bars
What could be better than a peanut butter bar? How about a peanut butter bar with roasted peanuts and made with peanut flour? Triple peanuts! And low carb to boot? Yes, if you can believe it. It is all that and more. It also has sugar free chocolate chips, which you can probably purchase at your local Wal-Mart if your regular grocery store doesn’t carry them.
Triple Peanut Chocolate Chip Bars
1/4 cup Low Carb Flour or Almond Flour
1/2 cup Peanut Flour
1/2 cup Peanut Butter
1/2 cup Sugar Substitute
1/4 cup Brown Sugar Substitute
1 tablespoon Sugar Free Maple Syrup
1/4 cup Heavy Cream
1 teaspoon Baking Powder
1 teaspoons Vanilla Extract
1/2 cup Roasted Peanuts, chopped
1/2 cup Sugar Free Chocolate Chips
Preheat oven to 375 degrees (F.) Prepare an 8×8 baking pan with a layer of parchment paper and spray with cooking spray.
In a small bowl, mix the peanut butter, sugar substitutes, syrup, vanilla extract and heavy cream together until well blended. In another bowl, mix the flours, a pinch of salt and baking powder together. Add the flour to the peanut butter mixture a little at a time, mixing in well before adding more. If dough is too stiff, add water a tablespoon at a time until it is easy to mix.
Stir in the roasted peanuts and chocolate chips until mixed evenly through the dough. Spoon into the prepared baking pan and smooth into the corners, making the thickness as even as possible.
Bake for 25 to 30 minutes until the edges are golden brown. Remove and let cool for about 15 minutes before cutting. Cut into sixteen pieces. Use a flat spatula to carefully lift each piece and put on a wire rack to completely cool, unless it is eaten before it gets there. The cookies may be delicate, so store in a container with a layer of waxed paper between each layer if you stack them.
Nutrition Info per cookie
Calories: 100.3 Fat: 8.1 g Net Carbs: 3.3 g Protein: 3.9 g
Popular Cauliflower Casserole, My Version
Just about everybody who does low carb blogs, and then some, has a version of this wonderful cauliflower cheese casserole. I’ve made this numerous times and in various ways. My version has a few added ingredients. At this time of year, I like to take advantage of the asparagus that’s reasonably priced at the market. You can also use broccoli or Brussels sprouts in it. No matter how you make it, this is an incredibly delicious alternative to Macaroni and Cheese.
While this is a smaller version than some of the ones I’ve seen, it serves 4 with a nice-sized portion or 2 really hungry people and still give you a small net carb amount.
Cauliflower, Bacon, Asparagus and Cheese Casserole
1/4 head Cauliflower
1 cup shredded Cheddar Cheese
2 tablespoons Mayonnaise
2 tablespoons Ricotta Cheese
1/2 cup Asparagus or 1/2 cup Broccoli, chopped
4 slices Thick Bacon
1/2 cup diced Ham
2 tablespoons chopped onions
1 teaspoon garlic
1 tablespoon Heavy Cream
Salt and Pepper to taste
1 teaspoon Italian Seasoning
Preheat oven to 350 degrees.
Steam cauliflower until tender. (Microwave in a glass bowl about three minutes.) Cut the asparagus into bite sized pieces.
Cream together 1/2 of the shredded cheese, ricotta cheese, mayonnaise, garlic, onions and seasonings in a small bowl. Add cauliflower, asparagus pieces, bacon and ham to a casserole dish and mix in the cheese mixture until it is evenly distributed.
Sprinkle the remaining cheese over the top and cover with aluminum foil.
Bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is lightly browned and bubbly.
Makes 4 servings
Nutrition Info per serving:
Calories: 260 Fat: 20.4 g Net Carbs: 3.1 g Protein: 14.4 g