Category Archives: Healthy Life

Book News, Desserts, Recipes

Happy Holidays 2023!

Image

Wow! Here we are at Christmas 2023! Where did the time go? For me, it seems like I was busy from the end of October all the way to now. While I did some cooking, not much of it was anything new to post on this page! Sorry for my absence in that regard.

I was working diligently on my new Low Carb Asian cookbook and working on getting the recipes right. I am still struggling with a low carb eggroll, but I have a couple of things yet to try to get it like the real deal. Hoping to get that out about mid-March.

As I mentioned previously, I have obtained a DASH mini-Bundt cake maker and it is really great to use. I made lovely Chocolate Kalua Cakes for my dinner group of friends and Chocolate Hazelnut cakes for the lunch group. None of these were low-carb, but of course, I have a low carb version. These are pretty much the same recipe, simply changing the alcohol or syrup used. You can get sugar-free coffee syrup, which is close to Kahlua and you can also get sugar-free hazelnut syrup. If you want the almond taste, then you can use sugar-free Amaretto. Guess what? You can also make it more festive by using sugar-free Peppermint for a Chocolate Peppermint cake!

You can bake these in mini-Bundt pans in the oven if you don’t have an electric mini-Bundt maker.

Chocolate Kahlua Mini-Bundt Cake

For the cake:
3/4 cup Sugar Substitute
1 cups low carb All-purpose Flour
1/2 cup Almond Flour or other low carb alternate
1/3 cup Cocoa Powder
3/4 teaspoon Baking Powder
3/4 teaspoon Baking Soda
1/4 teaspoon salt
1 Egg, room temperature
1/2 cup Unsweetened Almond Milk
1/4 plus 1 tablespoon Vegetable Oil
1 teaspoons Vanilla Extract
1/4 cup drip (or espresso) coffee
1/3 cup Kahlua or other coffee liqueur or syrup

For the glaze:
3/4 cup (160g) Confectioner’s Sugar Substitute
1 or 2 tablespoons Kahlua or other coffee syrup

INSTRUCTIONS
To make the cakes:
If you’re using mini-molds in an oven, preheat oven to 350 degrees F. If you’re using an electric cake maker, plug in to preheat.

Butter and flour your molds for the oven.

In a small bowl, add sugar, flour, cocoa, baking powder, baking soda, and salt and whisk to combine. Set aside.

In a large bowl, add egg, almond milk, vanilla, and oil and beat for about a minute.

Add dry ingredients to the wet ones in three batches. Beat on low speed so the flour doesn’t go flying. Mix each addition completely before adding the next.

Heat coffee until almost boiling. Mix with Kahlua and slowly add to batter while mixing.

For the electric Bundt baker, spray with cooking spray. Add enough batter to come just below the top of the electric cooker. Close the lid and cook about 4 minutes. Check with a toothpick to see if the cake is done. The cook time may vary depending on the thickness of your batter.

When the cake is done, remove to a parchment or foil covered pan, let cool a few minutes, then invert to remove from the bottom plate. If it doesn’t come off easily, run a thin knife (or a plastic knife) between the plate and the cake to release it. Let cake cool complete before turning it over.

Repeat until you’ve used all the batter. It should make about five cakes.

For the oven:
Pour into molds to about 3/4ths of the capacity. Use a measuring cup to pour the batter. Put molds on a large baking sheet and bake about 25 minutes. Use a toothpick inserted in center to test doneness. It will come out clean when cake is done.

Cool in the pans on a wire rack for about 15 minutes. invert the pan to release the cakes. If they don’t come out easily, use a thin knife or a plastic knife to slide around the edges gently and around the center post. Tap the bottom after you invert it and try again. If the cake still does not release, let it cool another 15 minutes. If it still won’t release, slide the knife down the side and gently pry under the cake.

To make the glaze:
In a small bowl mix a confectioner’s sugar with 1 tablespoon or more of coffee liqueur. Less liquer or syrup will give a thicker glaze. Spoon glaze over the cooled cakes and let it drip down the sides.

For a Hazelnut or Peppermint Cake, replace the Kahlua with hazelnut or peppermint syrup or liqueur. (Omit the coffee for these cakes. The batter will be thicker and the cooking time may be a little shorter.)

Tips: Alternate flours you can use are almond flour, hazelnut flour (for the hazelnut one), coconut flour (use 1/2 the recipe amount and add an egg), Oat Flour (the low carb one) Carb Counters All Purpose Flour and Carbolose. If you use Carbquik, your cake may be more like a biscuit. It already has some oil and baking powder in it.

These recipes make five or six mini Bundt cakes. Nutrition information is based on five cakes and using sugar-free syrup. I used Ghirardelli’s Dark Cocoa Powder, DCC Carb Counters, and Blue Diamond Almond flour.

Nutrition Information Per Cake:
Calories 256 , Total Fat 17g , Cholesterol 77mg, Sodium 620 mg, Potassium 145mg, Carbohydrates 14 g, Fiber 9.4 g, Sugars 1.7 g, Protein 19 g, Net Carbs 4.6 g

If you use Kahlua, it adds 65 carbs for 1/4 cup, so roughly 11 carbs per cake. I usually eat half a Bundt cake for a serving.

Christmas Dessert

For my Christmas dessert this year, I am making a Cranberry Apple Crumble. It’s a wonderful combination and I’ve made it before. I will post the recipe next week, so maybe you can make it for New Year’s!

Merry Christmas to all who celebrate and to those who don’t, have a wonderful week! You can eat cake for any occasion!

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Book News, Desserts

Cool off with Keto Key Lime Cheesecake Pie

Keto Key Lime Cheesecake Pie

Hi, everyone…

How is summer going for you? Too hot?? July was the hot month here in Northern Nevada, but August has been a little cooler. Still, a nice cool dessert recipe is always refreshing. This is a recipe I adapted from Sola Bread for their Keylime Cheesecake Bars. I didn’t use their Keto Granola but substituted an almond flour sugar cookie bottom crust. It’s easy to make and goes well with the cheesecake pie.

I admit, I never seem to get much flavor from any fruit zest, but chefs swear it carries more flavor than the juice. So I put it in. Add a teaspoon more lime juice if you don’t want to use it.

In other news, I am working on a new Asian Cookbook with recipes from China, India, and Thailand. I have a couple of Korean and Japanese recipes in there, also. I plan to have this released by the end of November, but it takes time to make and photograph all the recipes in the book, so fingers crossed I hit that deadline.

Keto Key Lime Cheesecake Pie

Recipe adapted from Sola Bread recipe
by Rene Averett

Crust
1 cup Almond Flour
2 tablespoons granulated Sugar Substitute
2 Tablespoons melted butter

Filling
4 Tbsp Hot water
1 Tbsp gelatin (1 packet)
16 oz cream cheese, softened
4 oz heavy cream
1/3 c sugar-free sweetener
3 Tbsp key lime juice
1 tsp lime zest

Garnish
Whipped topping
lime zest

Preheat oven to 350 degrees (F.) Spray an 8″ pie plate with baking spray.

In a bowl, mix almond flour with melted butter and 2 tablespoons granulated sugar substitute until it begins to pull together. Pour into pie pan and use fingers to press the crust into place on the bottom. Bake for about 10 minutes until the edges are lightly browned.

Add gelatin and hot water to a bowl, stir once and let sit for five minutes. Stir until the gelatin dissolves. If any chunks remain, remove them.

Add the cream cheese to a large bowl and blend until smooth. Add gelatin, cream, sugar substitute (you may use liquid sweetener if you like), lime juice, and zest. Mix until combined. Scrape down the sides as you go. Add one drop of blue and two drops of yellow food coloring to make a pale green mixture if you wish.

Pour the cheesecake mixture into the prepared pie pan and use a spatula to smooth it around evenly. Cover loosely with plastic wrap and refrigerate for 3 to 4 hours to allow it to set.

Cut into 8 slices and serve with whipped topping. Garnish with a little lime zest if you like.

Makes 8 servings.

nutrition information

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. They are a close calculation and may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Atkins Diet Tips, Healthy Life

Finding Your Carb Threshold

Often, when I talk to people about a low carb lifestyle, I mention that I have a very low carb threshold.

Most folks don’t understand what I mean when I say it. The simplest way to explain is that the number of net carbs (carbohydrates minus fiber and any sugar alcohols) is 23. When you are dieting on Atkins, your target for the initial phase is 20 net carbs. After that, you can begin adding a few carbs a week until you hit your threshold. While some people who have efficient fat burners (metabolism) can eat 30, 40, or more net carbs, I quickly learned that I can’t exceed 23 before I gain weight.

Your next question might be, “how do I find out what my threshold is?” This is explained in the Atkins diet, and if you follow the process, you will learn two things. First, you will determine what your threshold is. Second, you will begin to learn which foods your body does not utilize well.

You may think that all calories are the same, no matter what the source. One friend who believes weight loss is all about the calories attempted to argue it with me saying that it the only the amount of calories count. But from my experience, I can say that some foods provide better fuel for your particular body than others. While calories aren’t irrelevant, I can say that if I eat 900 calories a day, I will lose weight and I will be hungry all the time. With a low carb diet, I can eat way more calories, always find a low carb snack, and still lose weight. The key to it is eating what your body uses for energy.

When you begin the steps to learn what foods you can eat without gaining weight, you also find out how many net carbs you can eat. It is a trial and error process.

First, if you’ve been on the induction phase of Atkins, your food choices have been limited to ones that are primarily low carb vegetables, fat, meat, and white cheese. The second phase adds in the next food groups and vegetables with a slightly higher carb count. The recommended way to do it is to add them one food at a time and weigh the next day to see if there is an increase in your weight. Sometimes, a weight fluctuation is normal. However, you can continue to eat that same food a few times throughout the week. If you haven’t gained any weight at the weekly weigh-in, then the food is probably not a problem. If you’ve lost, it isn’t affecting your weight loss. If you’ve gained, then it is probable that your body isn’t using the item well. Take it back out of your diet and try another.

You repeat this process with all the foods you add to your choices, keeping the ones that have no effect on your weight loss and bypassing the ones that either stall it or add to your weight. Once you establish this, then you begin to add more net carbs to the amount you eat daily.

As I said, at the beginning you have 20 net carbs. So add 5 net carbs to your total and track your weight with the added carbs. If you stall or gain, then drop back a carb for a few days and weigh again. If you are stable at the added carb number for a couple of weeks, then you have reached your threshold. This would be the number of carbs you can eat each day to maintain your weight. To begin losing weight again, you need to go below the threshold number.

So, for me, finding the threshold weight came within the first week of adding carbs. With only an additional 3 net carbs added to the initial 20, I still pretty much maintain that same eating plan as I initially used. For many people, the net carbs are more plentiful. More activity and exercise might increase your threshold number allowing you more choices and larger portions in your food intake.

This is probably the most significant thing I learned with this pass on the Atkins diet plan. These two steps gave me the key to controlling my weight – not that I always follow it, but it is what I constantly target for my guidelines. I know that if I eat over 23 net carbs, then I will gain weight. I know if I eat less than 23 net carbs, I will lose weight. I also know that if I have gained more than 10 pounds, I will probably have to cut back to the phase one food choices to effectively get my body back to the weight loss mode again.

Overall, the low carb eating plan is not difficult to follow, but it is challenging. If you stay at home and prepare all your food, there are many options to remain low carb and still enjoy a variety of food. The difficulties come with dining out, going to parties, and grabbing quick food on the run. If it were easy to do this, none of us would regain any weight we lost, but it is not that simple. Unless you make the food knowing everything that goes into it or you order food that doesn’t have sauces or additional carbohydrates added, then you aren’t in control of what you eat when you’re out.

I love food, so I have been working to adapt my favorites to a low carb option. That’s why I have created my blog and my cookbooks. My recipes are almost all under 10 net carbs per serving, and most are less than that. I have been up to 330 pounds, and I don’t ever want to go back to that weight again. I won’t pretend that it’s easy to keep on track. It takes work, planning, and commitment. But it’s also not the most difficult thing either.

So if you want to be successful in your weight loss efforts and at maintaining your weight, learn your net carb threshold and be aware of how many carbs you are eating at each meal. It will be worth it.

Book News, Book Nook, Recipes, Vegetables & Salads

Cookbook Update and a Quick Recipe

August has been a busy month with lots going on in my life, but I did get the new cookbook out and I just released, a few days ago, the compilation e-book with all three of the LC15 cookbooks in one edition. I had planned to sell it for a little less than it actually ended up at $1.99, which is 1/3 off the price of buying the three books. Amazon sets a minimum price based on the data size and the photos increased the size. I compressed it as much as I could.  The 3-in-one is only available at Amazon right now, but I will be getting it uploaded to other formats soon.

I am also working on a print release of the 3-in-one book that should be ready to release in about two weeks. It will include all the recipes in all three books plus a few extra notes. I’ll announce when it is released.

The Magic Muffins books is available at all these links:/
Book Launch page: 
Kindle USA: 
Amazon UK: 
Amazon Germany:
iBooks: 
Scribd:
Kobo: 
NOOK: 
Playster: 
24 Symbols:

Mashed Cauliflower Pancakes

To end August,  here’s a quick recipe.   If you like potato pancakes, you might love this dish. You can start with leftover mashed cauliflower or use a frozen mashed cauliflower. Be sure you cook and cool the frozen cauliflower. The rest is easy to put together and pan fry.

1-1/2 cups leftover Mashed Cauliflower
1/4 cup Low Carb Flour
1/4 teaspoon Pepper
1/4 teaspoon Salt, if you wish more
1 Egg
1/4 cup finely shredded Cheddar Cheese
2 tablespoon Minced Onions (optional)

If the cauliflower isn’t thick like normal mashed potatoes, drain the excess water by putting in a paper-towel-lined colander and press with the back of a wooden spoon. You want them as dry as possible.

In a bowl, combined the ingredients and mix well.

Put enough oil in a small skillet to bring to about 1/4 inch and heat until about 350 degrees (F.) Pour 1/4 cup of the batter into the oil and spread into about a 1/4 inch thick pancake with a wooden spoon or spatula. Repeat if there is room for more patties. Cook for about 2 minutes on each side or until they are golden brown. Place on paper towels to drain. Serve hot. Makes 6 pancakes.

Nutrition Information per pancake with onions:
Calories: 80 Fat: 5.4 g Net Carbs: 3.3 g Protein: 4.1 g

Nutrition Information per pancake without onions:
Calories: 78.7 Fat: 5.4 g Net Carbs: 3.0 g Protein: 4.1 g

You can add in bacon bits if you like. Or add in 1/2 cup cooked shredded cabbage for an Irish touch.

Tip: If you don’t want the fats in the oil, you can also put these on a baking sheet, spread into circles and bake in a 365 degree oven until they are golden brown, about 15 to 20 minutes.

Extras heat up easily in the microwave or you can put them in a skillet with a little butter for a couple of minutes on each side. Put two together and make a sandwich with ham, turkey, chicken or beef and mayonnaise, more cheese, and other add-ins of your choice.

Atkins Diet Tips, Healthy Life, Recipes

Super low carb mock tortillas

Sausage and egg tacos made with low carb mock tortillas.

As I was considering alternatives for corn tortillas, I ran across a few options on low carb and paleo websites with various variations, from a mix of almond flour and cornmeal, which are still too high in carbs, to cauliflower tortillas. Cauliflower is amazing and I’ve used it to make pizza crust, but I can’t really advocate for it as a tortilla.

Then last week I was finishing up my two week induction period on phase 1 of Atkins where you should be avoiding anything with grains. But flax meal is permitted and I got to thinking that flax has a texture similar to ground corn so it could substitute for the masa. I made waffles with flax meal and they have good flavor that isn’t exactly like corn, but still a taste in the same ballpark. I decided to try making a thin pancake batter like a crepe and cooking in the skillet. The result was a thin cake that is similar to a tortilla and can be used for tacos or enchiladas or wrapping meat, eggs, or even vegetables in. They can be frozen, with a sheet of wax paper between each layer to prevent sticking, and heated on a griddle or skillet or microwaved. They do NOT fry well. In some ways these also resemble the flat Indian bread paratha.

These tortilla substitutes are flavorful, super low carb’d, and easy to make. If you have a problem with flax meal, then don’t try them. Golden flax meal tastes better and looks prettier, than the regular flax meal. This recipe works for the Induction phase of Atkins and for any other level.

Mock Tortillas

These are a cross between tortillas and crepes. They use egg to hold the flax meal together. Make them very thin. You can roll a scrambled egg with bacon or sausage and cheese inside these or fold them over like tacos. They can be reheated in the oven or on top of a griddle like a tortilla.

2 tablespoons Golden Flax Meal
1 tablespoon Parmesan Cheese, grated
1 Egg
1/4 teaspoon Baking Powder
1 tablespoon Oil
1/2 tablespoon Water

Mix ingredients in a bowl until they are well blended. Batter should be thin. If not, add enough water to get it thin and easily spreadable. Heat a large skillet over high heat and spray with cooking spray or lightly oil using a paper towel. Reduce the heat to medium high.

Pour 1/2 of the mixture in the center of the skillet and use a rubber spatula to spread it into a 5 to 6″ circle. It should be very thin. Put a lid over it and cook for about 2 minutes. Check to see if the center is set up. If so, then use a pancake spatula to flip the cake to the other side and cook about 2 minutes on that side.

The resulting bread should be lightly browned and firm.

Makes 2 tortillas.

Nutrition Information per crepe:
Calories: 97.3 Fat: 7.7 g Net Carbs: 0.4 g Protein: 5.7 g

Tip: To make a batch of four, double the ingredients except the egg. One egg is enough for a double batch. Add a little more water to get the thin batter.