Category Archives: Recipes

Breakfast & Brunch, Desserts, Recipes

Holiday Breakfast Waffles Are Great!

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Typically on Christmas or New Year’s, I’m looking for something a little special for breakfast that isn’t too heavy or too high in carbs because that big holiday dinner is coming and I want to be able to fully enjoy it. So this recipe for Cranberry Waffles works really well. It is easy to make and very satisfying. Put a couple of strips of bacon or sausages with it and it’s the perfect holiday breakfast.

There are a couple of other good options on this site for holiday breakfast that are equally easy to make and can even be made in advance. (By the way, the waffles can be made in advance and refrigerated or frozen until you’re ready for them. Simply microwave for about 40 seconds or until they are hot, then butter and serve.)

Check out these recipes:

Breakfast Egg Casserole
Fiesta Cornmeal Pancakes
Pumpkin French Toast
Ricotta Waffles with Bourbon Pecan Sauce
Cream Scones
Cranberry Almond Coffee Cake

Cranberry Waffles

Waffle cut to show the cranberries and rich texture of the cake. Tastes as good as it looks.

I used a Belgian waffle maker and this recipe makes two waffles that will serve two people, so a total of four servings from the recipe. A regular waffle maker will probably make at least six waffles.

1/2 cup low carb flour
1/2 cup Vanilla Whey Protein Powder
1/4 cup Cranberries, chopped
2 tablespoons Sugar Substitute
2 Eggs
2 tablespoons Coconut Oil or Vegetable Oil
1 teaspoon Baking Powder
1/4 cup Ricotta Cheese
2 tablespoons Pecans or Walnuts (optional)

Chop cranberries up with a food processor.

Heat the waffle iron. In a small bowl, mix all the ingredients together and stir well to combine. If the batter is too thick, add a little water until it is liquid enough to spread without the aid of a spoon. It should be thick, but able to spread once it is placed in the waffle maker.

When the waffle maker is hot, spray with cooking spray, then put one-third to one-half cup of batter into the iron and use the back of a wooden spoon to spread if it is a little too thick. Close the lid and cook according to the manufacturer’s instructions until steam from the waffle is almost dissipated (about 2 to 3 minutes), then carefully lift up on the lid. If the waffle is done, the lid will lift easily. If it doesn’t, let it cook a little longer.

When the lid lifts easily, carefully lift the waffle from the iron with spatula or pancake turner to give it support. Waffles made with almond flour and other low carb flours tend to be delicate when they are hot. The easiest way to get it out in tact is to put a plate over the waffle and flip the whole iron, but be careful to use hot pads so you don’t burn your hand.

Cut each waffle in half, butter and serve with sugar-free syrup.

Makes four to six servings, depending on your waffle iron.

Nutrition Information per 1/2 Belgian waffle:
Calories: 187 Fat: 8.3 g Net Carbs: 2.5 g Protein: 13.5 g

Adding either pecans or walnuts will add about a .2 net carbs to each serving and brings the calories up to about 212.5.

For a special dessert, use one-fourth of a waffle on a dessert plate with a scoop of low carb vanilla ice cream (Breyers makes CarbSmart, which is delicious) and a tablespoon of Cranberry Syrup over the top. Or you can top it with whipped cream and a little low carb Cranberry sauce.

You can make your own cranberry syrup by using the recipe for cranberry sauce, then processing in a food processor until it is completely pulverized, putting back in the sauce pan with a little water and cooking until thick. You can strain if you don’t want any pulp in it, but it isn’t necessary.

Regular Version

To make this fully carb’d, here’s the ingredient list. The directions are the same.

1 cup flour
1/2 teaspoon Vanilla
1/4 cup Cranberries, chopped
2 tablespoons Sugar
2 Eggs
2 tablespoons Coconut Oil or Vegetable Oil
1 teaspoon Baking Powder
1/4 cup Ricotta Cheese
2 tablespoons Pecans or Walnuts (optional)

Nutrition Information per 1/2 Belgian waffle:
Calories: 208.6 Fat:6.0 g Net Carbs: 30.2 g Protein: 7.2 g

Desserts, Recipes

Super Snap Ginger Cookies

It’s almost Yule and almost Christmas Day and all the other happy festivals that come at this time of year. Time to get out the cookie recipes. Here’s one that I have been working to get formulated to just the right amount of snap. This is not a crisp Gingersnap Cookie, but a soft one with a sharp bite. Adjust the ginger and cinnamon down if you don’t want it too snappy, but if you like that tang of ginger, this one is for you.

There are quite a few holiday cookie recipes on this site, including one of my favorites, the Cranberry Orange Cookies. Here are some links to great cookies for the holiday that won’t round you out to resemble the jolly elf who doesn’t eat low carb.

Cream Cheese and Thumb Print Cookies
Almond Shortbread Cookies
Cranberry Pecan Cookies
Triple Peanut Chocolate Chip Bars
Cranberry Coconut Macaroons
Cranberry Pumpkin Biscotti
Pumpkin Cheesecake Bars

Want more? Just search under cookies on this site.

Super Snap Ginger Cookies

1 cup sifted low Carb Flour
1 tablespoon Ground Ginger
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1/4 teaspoon Salt
1/3 cup Shortening
1/2 cup Sugar Substitute
1 Egg
2 tablespoons Sugar-free Maple Syrup
1 tablespoon Sugar-Free Ginger Bread Syrup (optional)
3 tablespoons Cinnamon and Sugar-Substitute mixed together

In a small bowl, mix the low carb flour, ground ginger, ground cinnamon, baking soda and salt together so it is blended well.

In a larger bowl, add the shortening and use a mixer to cream. Then add the sugar substitute and mix to cream them together. Add the egg and sugar-free maple syrup and mix together, then add the flour mixture one-third at a time. If you use the Ginger Bread syrup, reduce the maple syrup to only one tablespoon. The dough will not be stiff, but should be thick enough that you can work with it easily.

Put the dough in the refrigerator for about 30 minutes to firm up the shortening in it.

Preheat the oven to 350 degrees (F.). Put a piece of parchment paper on each baking sheet you will use. I got 1 dozen cookies on each sheet.

Use a tablespoon to scoop up enough dough to make about a 1″ ball and roll it into a ball. The dough may be sticky. Dip into the sugar/cinnamon mixture and place on the baking sheet. Repeat. Allow about two inches between the balls.

Bake for 10 to 13 minutes until the cookies are browned. Cool on the pan for about five minutes, then transfer to a cooling rack.

You can ice these if you’d like with a mixture of confectioners’ sugar substitute and enough water to make a glaze.

Makes 24 cookies

Nutrition Information per cookie: (1/2 net carb each!)
Calories: 44 Fat: 4 Net Carbs: 0.5 g Protein: 1.1 g

Regular Recipe

Don’t care about the carbs? Here’s the regular ingredient list. The instructions are the same as above:

1 cup sifted Flour
1 tablespoon Ground Ginger
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1/4 teaspoon Salt
1/3 cup Shortening
1/2 cup Sugar
1 Egg
2 tablespoons Maple Syrup
1 tablespoon Ginger Bread Syrup (optional)
3 tablespoons Cinnamon and Sugar mixed together

Nutrition Information for regular recipe 1 cookie:
Calories: 72.6 Fat: 3.3 Net Carbs: 9.6 g Protein: 0.8 g

 

Recipes, Vegetables & Salads

Colorful Slaw for the Holidays

When I was younger, and heavier, carrot salad was a favorite of mine, especially the kind with pineapple and raisins in it. Sadly, two of those three items are a little high on the carbs to endulge that salad. In fact, when I first started on Atkins, carrots were not part of phase 1 or phase 2 of the eating plan even though they aren’t that high in carbs. I still eat them sparingly, but have incorporated them into a few recipes.

I came up with this combination of vegetables and fruits to create a slaw that is similar to the carrot salad. It is really good and has quickly moved into my list of favorites.  This would be a really great salad with your holiday dinner.

The challenge in ingredients may be to get fresh kohlrabi. It is a cold weather crop so it may be available now, but it is not a common one in the markets in my area. I have convinced one of my local stores to carry it and I buy it whenever I see it. It keeps very well in the refrigerator for a month or two. It can also be peeled, sliced and frozen easily. If you can’t find kohlrabi, you may try substituting broccoli stems, but while the flavor is similar, it is stronger.

Cranberry, Carrot and Kohlrabi Slaw

1/2 cup Carrots, grated
1/2 cup Kohlrabi, peeled and grated
1/2 cup Daikon Radish, peeled and grated
1/4 cup Broccoli, finely chopped
2 tablespoons Cranberries, finely chopped
1 tablespoon sugar substitute (liquid preferred)
2 tablespoons Mayonnaise

In a medium bowl, combine the chopped and grated vegetables and mix together. In a small bowl, mix the mayonnaise and sugar substitute together.

Add the mayonnaise mix to the vegetables and mix well. Chill and serve. Makes 4 servings.

Nutrition info per serving:
    Calories: 64.5 Fat: 5.1 g Net Carbs: 2.1 g Protein: 0.6 g

If you make this with one tablespoon of sugar rather than sugar substitute, then it changes the nutrition info to:
    Calories: 73.3 Fat: 5.1 g Net Carbs: 5.1 g Protein: 0.6 g

Appetizers, Condiments and Sauces, Recipes

Cranberry and Peppers Salsa Perks Up a Party

Here’s a simple and delicious salsa made with cranberries and Serrano peppers. I’ve adapted a recipe my roomie found on the web to a low carb version. We’ve increased the number of peppers and it still doesn’t have a really spicy kick to it. I think if it sits on the shelf for a month or so, it might get stronger, but when it’s fresh, it’s only a smoky hint of fire. If you want more kick in it, then add some of the seeds from the peppers, but be cautious. If you can’t find sugar-free honey, then omit it.

This is a great treat to take to a Holiday party along with crackers and softened cream cheese to spread it on.  Pictured above with Flackers crackers.  For my review of these, go here.

Cranberry and Peppers Salsa

Low Carb Ingredients:

6 cups Cranberries (two 12-oz bags), chopped
3 cups Red Onions, chopped
1 Apple, peeled and chopped
6 large Serrano Peppers, chopped
2/3 cup plus 1 tablespoon Cider Vinegar
2/3 cup plus 1 tablespoon Water
3 tablespoons Sugar-Free Honey
2/3 cup Sugar Substitute
1/2 tablespoon Canning Salt

Canning Recipe

In a deep, large pot, put four one-pint canning jars and lids and seals, placed independently of the jars, in with water to cover the tops and bring to a boil.

Chop cranberries, onions, apple and peppers. A food processor really speeds this process up. Be sure to use gloves unless you like pepper juice in your skin.

In a large pot, mix all ingredients except the cranberries and bring to a boil while stirring. Reduce the heat to a high simmer, add the cranberries and simmer for 20 minutes, stirring occasionally.

About 10 minutes before done, remove the jars and drain.

Spoon or use a funnel to fill jars to about 1 to 1/2″ from the top. Take lid and sealing ring from hot water and seal each jar. Places jars back in the hot water, making sure the water covers the top. Boil for 25 minutes.

Remove the jars and wait for the lids to pop, which indicates they are sealed. This can take several hours. The lid will appear dented down a little when they are properly sealed. Once sealed, this can store for up to one year on the shelf.

If you are going to eat within two weeks, you can skip the hot water seal and just store in the closed jars in the refrigerator.

Makes 4 jars with about 15 tablespoons in each jar.

Nutrition Information per tablespoon:
Calories:10.2 g Fat:0.1 g Net Carbs:1.9 g Protein: 0.2 g

Closer view of the cranberry pepper salsa.

Regular Ingredients

6 cups Cranberries (two 12-oz bags), chopped
3 cups Red Onions, chopped
1 Apple, peeled and chopped
6 large Serrano Peppers, chopped
2/3 cup plus 1 tablespoon Cider Vinegar
2/3 cup plus 1 tablespoon Water
3 tablespoons Honey
2/3 cup Sugar
1/2 tablespoon Canning Salt

Cooking instructions are identical to the low carb ones.

Makes 4 jars with about 15 tablespoons in each jar.

Nutrition Information per tablespoon:
Calories:21.8 g Fat:0.1 g Net Carbs: 5.0 g Protein: 0.2 g

Appetizers, Product Review

Product Review: Flackers Flax Seed Crackers

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I have not received any promotional items to review and no one from any of the companies whose products I review have asked me to do so. I have purchased the product and am giving my honest opinion about it. Should any company send me a product to try, I will state it up front and will still give my honest opinion.

I am always on the lookout for a good cracker that is low carb so when I saw this one on Amazon from Doctor in the Kitchen, I decided to try them.  They are a savory cracker with garlic, onion, red pepper and basil seasonings added.  The main ingredient is flax seeds.  They are sprouted, which, according to the box, makes them easier to chew,digest and absorb.  If you eat low carb, you are probably aware that flax seed is very low in carbohydrates and high in fiber, being one of those foods that can actually give you a negative number on net carbs.  They are also high in Omega 3 fatty acid, which is good for your heart.

If you like the taste of flax, you will probably find these to be very tasty and they are a good cracker for a snack or putting cheese or a little of the cranberry salsa on for a quick treat.  They are surprisingly satisfying as well.  I enjoy them although I really favor my own crackers made with flax meal and Carbquick.  The seeds tend to stick in my teeth, so I prefer the ground flax.

Developed by Dr. Alison Levitt for herself and her patients, she decided to take them to the consumers, who can now benefit from these nutritional and tasty crackers. In addition to the flax, they also contain apple cider vinegar, vegetable protein from non-GMO soy beans and the aforementioned spices.  One serving is a generous 6 crackers that amounts to 100 calories, 7 grams of fat, 6 carbohydrates with 7 grams of fiber, giving you a -1 net carb, and 5 grams of protein.  On many levels, these are a win-win.

The only drawback is in the pricing.  There are 30 crackers in a box, 5 servings, for $5.69 on Amazon as an add-on item, which makes them about $1.12 a serving.  It doesn’t sound too bad unless you eat them daily.

In addition to these savory crackers, there are also Flax seed Rosemary, Flax seed Tomato Basil, Flaxseed Dill, and Flax seed  Cinnamon and Currants.  Unfortunately, this last one has a net carb count of 6 g per 6 cracker-servings, thanks to the currants.  I haven’t tried any of the others, but it appears they are all a little higher on the carbohydrates than this one.

I give these 4 cooking spoons out of 5 for flavor and good taste.