Thursday, January 27, 2011

New Gluten Free Adventure

I finally convinced the kids to give gluten free a try for two weeks.  I explained it the best I could, no flour, no bread, no cereal or anything that contains these ingredients for two weeks unless Mommy says it's ok.  Gulp!  I am mostly doing it for Shaylee's benefit but I have a feeling everyone has some degree of gluten intolerance, just with different symptoms.  I'm not sure if Mark is playing along but I hope so as I know it would help him.

We will be starting on Monday, so I'll have a few days to get ready.  They "liked" the banana bread but Ethan was convinced there was something pink in it.  It was just banana that wasn't fully mushed in but he wouldn't eat any more.  I think the muffins would go over better overall so I'll just make them in muffins for the kids from now on and maybe try some variations (like cinnamon, blueberry and/or other fruit, ect...).  I will also get some gluten free cereal since I won't make them go low carb, just lower (as in I am not shelling out a fortune for a bunch of fake foods but a few things are ok if it will make life more tolerable ;) ).

On the homefront, I finally decided something else.  Not as life changing.  I bought two crockpots as gifts for relatives this Christmas, only $10 each!  They weren't as big as I thought they were and I lost the sales slip so I couldn't bring them back.  I was going to save them for future gifts, like a wedding gift or something (I think crockpots are awesome!) but I decided that even though I have one, I would really like to have a second one.  So I opened one up and I have both on the go today.  I have a chicken roasting in the big one and scalloped turnip in the other.  If the turnip comes out, I'll share the recipe because it's different from anything I've seen online.  The smaller crockpot is the perfect size for vegetable dishes and desserts so I have a feeling I'll use it quite a bit.

Wednesday, January 26, 2011

Low Carb Gluten Free Bread (banana bread version too!)

I debated about putting both these recipes here since I rarely post recipes but why not.  I am too excited not to share.  Anyone who low carbs know how hard it is to get a good bread, especially those not filled with fakey things.  I like my food real, thank you!

There are good recipes out there to be sure but many are filled with things I am trying to avoid.  Vital wheat gluten comes to mind.  A variety of low carb mixes with things I can't pronounce nor get without an expensive order over the internet.  Why can't there be a recipe with ingredients I can get at the store?  Is that so hard?

Apparently not because here we have an easy bread recipe that is low carb, gluten free and has simple healthy ingredients I can get at the local health food store, grocery and/or bulk food store.  Bread!  See:

Slices of nice warm bread, very good with butter.  Not only that, I was able to adapt it to make banana bread for the kids.  That isn't so pretty in pictures but sometimes very ugly things are very, very good.  This isn't as low carb but low enough that I feel comfortable eating it (just so you know, there were 6 muffins when I made them and I am home along. Just saying).
So where did I find this great recipe?  Well, I was cruising blogs having to do with paleo and primal blueprint diets and recipes and came across one called "Primal Journey" where she had a recipe for Grain Free Bread. She got it from a blog called "Joyful Abode " (found hereand now I'm sharing it :).  Recipes sure can travel around the internet and I'm sure its been seen in other places too.

Low Carb, Gluten Free Bread
  • 1 cup coconut flour, sifted
  • 1 cup flax seeds, ground and sifted 
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 11 eggs 
  • 1/2 cup coconut oil, melted
  • 1/3 cup plain full-fat yogurt
  • 1 Tablespoon apple cider vinegar
Preheat your oven to 325 degrees.  Mix together dry ingredients.  In a separate bowl, whisk together eggs, coconut oil, yogurt, and vinegar.  Pour  the dry ingredients into the wet ingredients in small amounts to incorporate well, mixing after each addition.  Let sit for about 10 minutes to allow the coconut flour to soak up the wet ingredients.  Turn into a greased loaf pan or a silicone pan.  I used a silicone bundt pan for the bread.   Bake until a toothpick comes clean (this depends on what kind of pan you are using.  It took about an hour and a half for mine to come out)  Cool 10 minutes in the pan, then turn out onto a plate, wire rack or a cutting board. Allow to cool completely before slicing.

For the banana bread, the biggest difference is I used one less egg and I added 5 mashed very ripe bananas, 1 tbsp vanilla and 1/3 cup of honey to the wet ingredients.  I also used 1/2 cup of lard left over from when I recently made donuts instead of the coconut oil since I'm being frugal with it (the fat still had a donut flavor and scent to it).

It could of used more sweetening and possible more bananas if you like a strong banana taste.  I found even with 5, the banana taste didn't carry as well as I had expected.  With the chocolate chips, it was delicious!   I will probably only make them as muffins for the kids from now on.  Oh and I baked this in a silicone loaf pan and used a silicone muffin pan.  I love silicone as you do not have to grease it and things pop right out.

I really recommend giving these recipes a try.  I look forward to seeing how my kids like them since I can put them in their lunches.  So many low carb recipes call for nuts as a base and their school is rigidly nut free.  

Part of Kelly The Kitchen Kop's Real Food Wednesday!

Tuesday, January 25, 2011

Cauliflower Pizza

This has generated a lot of interest on Facebook, where I mentioned in a few places that I got the kids to try it and they liked it (well, Shaylee really liked it, Ethan said he could taste the cauliflower but that is probably only because he knew it was in there).  Mark thought it was way better than the traditional crust pizza I also made.  I admit I snuck a bite to compare and he was right.  The flour (well, whole wheat and spelt) crust was bland and it was the pizza Shaylee put together so there wasn't much sauce on it, so it was kind of dry.

I used to make this before when I was low carbing.  I heard there is a similar recipe on the Dr. Oz site but it has little cheese and it is a low fat one at that.  You need fat, baby!    Cleochatra from  Low Carb Friends was the one who first came up with the recipe and shared it with the world.  It caught on like wildfire because it was good, gluten free, it was the perfect neutral base for pizza, it was very low in carbs (suitable for induction for those on Atkins) and what isn't there to love about a good tasting pizza that has a vegetable for its base!  If you get the excess moisture out of the cauliflower, you will be able to pick it up and eat it like pizza (sometimes even if you don't).

Cauliflower Crust Pizza

  • 1 cup cooked, mashed cauliflower (make sure it isn't too watery; it doesn't have to be packed down)
  • 1 egg
  • 1 cup mozzarella cheese, grated
  • italian spice to taste (I usually don't bother)
Mix well and pat into a pizza pan.  I usually cover with parchment paper to make for easier removal otherwise you should grease the pan.  It will cover a 12 inch pan  just pat it down well and make sure it is thin and even.  

Bake at 450 degrees for about 12 to 15 minutes or until it is golden brown.  

Take it out of the oven, cover in sauce and top how you like (meat, veggies, cheese, ect... make sure there is nothing that needs cooking, like meat as it is not in there long enough to cook the second time around).  Put it back in the oven under the broiler until the cheese is melted.  

Remove, let sit about 5 minutes, slice and eat!!  Yum yum!  It's even good cold, as I am experiencing right now.  

I also made garlic fingers but they weren't as good.  I just put some garlicy butter and cheese on top before the second bake.  I used granules so real garlic would of been better as would the addition of bacon!

This would make a very good freezer meal.  I used to make the crusts and freeze them so they would be ready to top when I wanted pizza.  Cauliflower is only $1.99 this week at Sobeys so I bought three mainly for this reason.  I may have to buy more!  I plan to cook it and freeze in one cup portions as it is also good for other recipes, as I will soon share :)

Monday, January 24, 2011

Promised Recipes

Here I promised recipes last week and I didn't come though.  Well, today I will finally post a couple since I am feeling better and I want to do something other than clean the house and do the dishes I keep putting off, lol!

White Castle Hamburger Pie is one of my favorite recipes.  I found it on Linda Sue's website ages ago and it is a staple when I low carb.  I always add a lot more eggs to it and use real onion because I'm not too picky about vegetable carbs.  Here is my version:

White Castle Hamburger Pie
  • 1 pound ground beef 
  • 1 medium onion, grated (or you can use a seasoning packet or onion powder and dried onion flakes to taste)
  • 6 eggs 
  • 1/2 cup mayonnaise 
  • 1/4 cup heavy cream or full fat yogurt
  • 8 ounces cheddar cheese, grated 
  • Salt and pepper, to taste

Brown the hamburger with about half  onion or seasonings and season to taste with salt and pepper. Add remaining onion, stir and place into a casserole dish (a deep dish pie plate works well or an 8x8 baking dish). Stir in half of the cheese, then top with the remaining cheese. Whisk the eggs, mayonnaise, cream and a dash of pepper well; pour evenly over the meat. Bake at 350ยบ for 30-35 minutes. Let stand 10 minutes before serving.

The Cabbage (un)Roll casserole came about because I used to love cabbage rolls.  It was actually the meal I ate on our 10th anniversary at the Steak and Stein restaurant in Halifax.  When I was a child, one of my neighbors would often make it and I didn't know I wasn't supposed to like it (the stereotype that kids won't eat that kind of thing).  This is more of a flinging it all together thing as I wanted something without egg as the structure of the dish.  My only complaint is it didn't have a strong enough tomato taste and I wasn't sure how to season it.  So you can season it to taste and maybe add some tomato paste if you want a stronger tomato flavor.

The Cabbage (un)Roll Casserole 
  • 1 lbs hamburger
  • 0.5 lbs spicy italian sausage
  • 1/2 head thinly sliced cabbage
  • 1 cup grated raw cauliflower
  • 1 cup sliced mushrooms (optional)
  • 1 large can tomatoes
  • seasonings to taste
Remove the sausage from the casing if applicable and brown with the hamburger until cooked through.  Add remaining ingredients and place in a baking dish. Bake at 350 degrees for 30-40 minutes or until the cabbage and cauliflower is cooked through.

Very easy recipes.  They freeze well and are great for lunches.  I think we'll be having the cabbage casserole for lunch with some more tomatoes added and a salad on the side.  I love me some veggies lately!

Saturday, January 22, 2011

Sick...Again! and a yummy recipe

I don't know what is going on  but I have been sick again this week.  Sinus, chest, head, blah!  The healthier I eat, the sicker I get!  I'll keep on trucking though.  I haven't seen results in weight loss since my initial big dip, but that's ok.

I wanted to get a few recipes up this week, but it fell to the back of my to do list behind resting and getting better.  I am glad I did my day of cooking as I have been able to enjoy good food without much work.

Right now I'm baking a coconut cream pie, low carb style!  I plan to turn it unto coconut cream pie ice cream and I cannot wait to see how that turns out!  I made the pie before and it was sooo good that I nearly ate the whole thing in a day with a sliver here, a sliver there but this time I'm going to be smart and portion it off and freeze pieces so I won't be nearly as tempted.  I am getting better at controlling myself around food than I used to (I have wanted to gorge on kettle chips for ages and haven't!).  I also won't be using splenda like I used to since I don't care of it and it makes me crave more.  I am using a small amount of xylitol and stevia.  I am trying to get used to less sweetness.

Well, before I give the whole thing away, I will post the recipe I used, even though I do not have a picture nor have I tasted it.  It smells amazing cooking though! (edited to add a picture and that it is yummy!)

Coconut Cream Blender Pie

1 cup full fat yogurt or cream (I have yogurt to use up so I used that)
1 can coconut milk (not light)
1 cup unsweetened shredded coconut
4 eggs
1/4 cup coconut oil
1 tbsp vanilla
1/2 tsp baking power
pinch salt
1/4 cup xylitol
4 packets stevia (equals sweetening to 8 tsp as each packet is equal to 2tsp).

Blend well in a blender.  Pour in a large pie plate or a round casserole dish.  Bake at 350 degrees for about an hour or until top is golden brown and it is set.  Refrigerate overnight to help crust develop. 

Wednesday, January 19, 2011

The Big Cook

Ha, ha!  I just saw a double meaning in my post title.  The big cook had a big cooking spree on Monday.  I've been putting off writing about it because I have a ton of pictures to post and for some reason, I hate posting pictures.  I would love to be one of those people who could do step by step tutorials of everything, with lovely pictures. I do what I can.

So I spend most of the day on Monday cooking.  I prepped all my vegetables and browned meats while watching La Bamba on Netflix.  Then I baked, baked, baked.  It is a fun process where you are constantly making something.

Last Friday I made a turkey.  The first thing I did was strip the meat off and freeze the bones.  Then I cup up the veggies.  Next I sauteed the veggies with sausage for the turkey casseroles.  I put them together and baked while I browned the hamburger for the hamburger pies and cabbage casseroles.  I took out the hamburger for the pies and baked those with the meatloaf muffins while I sauteed the cabbage and other veggies for the casserole.  I assembled the muffins and they went in the oven with the cabbage casserole when the second batch of oven goodies came out.  When I had spare moments, I whipped up the ketchup, assembled the extracts and drained the soaked almonds.

I broke down and bought 5lbs of lean ground beef at the grocery store because it was on sale for $1.99/lbs and we are nearly out.  What a waste.  I doubt I even got 3lbs of meat out of it due to waste and shrinkage (they say its lean but there sure is a lot of fat in it!).  When I was able to present the evidence to Mark, I think he finally saw what I meant when ground beef from the farmer is a much better deal at $2.50 or even $3.00 a pound as there is no waste.  It is not injected with water and it is pretty much the same volume when done, not to mention it tastes so much better and is way healthier, better for the planet and local economy too!

I forgot to mention in my previous post that I also finally made my extracts.  I don't know why I put it off.  It was so easy.

So without further ado, here's the fruit of my labour:

Here is a wide view of everything I made.  Lots of delicious, yummy low carb food for the freezer and immediate use.  Don't mind my messy kitchen as I had so much stuff on the go (as you can see).  To the left are the cabbage (un)roll casseroles.  Then the white castle hamburger pies are in the front. In the large pan to the back of the fridge is the turkey and "stuffing".  The row next to it are my extracts, salmon muffins and tuna muffins and my soaked almonds.  Finally, the mushroom turkey and stuffing casserole and the meatloaf muffins.  The ketchup I made isn't in the picture.

This is a close up of the white castle hamburger pie.  I've probably mentioned it tons of times as it's my favorite low carb casserole.  So good!  Yes, I took a little bite in the corner.  Quality control, you know ;).  I made one pan this size and four small ones which are each about a serving size.

Too lazy to turn picture

Here is a close up of the cabbage (un)roll casserole. I will be posting the recipe soon as it was very good.  I would of liked a stronger tomato taste but that is easy to adjust.  These are the little baking dishes I mentioned in my previous post.  They remind me so much of the Le Creuset petite stoneware baking dishes that I had to buy them.  They were $2 each at the dollar store and are perfect for a single serving and heat up great in the toaster oven!
Search for le creuset petite stoneware

Soaked Almonds that I shelled myself

For these meatloaf muffins, I just filled the muffin cups with ground beef that I worked a bit.  These were level to the top when I baked and they shrunk a lot!  It is very easy to add extra ingredients.  I like them with spinach and feta cheese or you could put a piece of cheese in the middle or wrap in bacon.  Seasonings add endless variety.  I was going for simple though :)

This is one of the turkey stuffing pies I made.  The only difference between the two is one has cauliflower and the other one doesn't.  See, not much difference.  They are very good and it was a good way to use up the leftover turkey I had on hand.

Again, too lazy to turn picture.  I'm too used to face book where you can just rotate pictures after you upload them.  Some day I will remember.  So the top half are salmon muffins, just using salmon instead of tuna in the recipe.  I decided to put some in large ramekin dishes which would be enough for a good sized meal, easily heated and add a veggie or salad.  The bottom ones are a half batch of tuna muffins.

These are my lovely extracts.  I have two vanilla, one lemon, one star anise and one waiting to be turned into orange.  I would like to make some mint but I think I will wait until it is fresher.  I have dried but I am not sure how it will turn out.  After 24 hours, the lemon and the anise smelled amazing!  You could barely smell the alcohol.  I especially love the anise one!  Yum :)

Sitting on the stove until I can find room in the cupboard
 I had a lot of fun doing all this cooking.  I love it because you can reuse pots and bowls and there aren't many dishes when you are done.  It is also good for saving energy as you can cook several things at a time and save time by doing everything in big batches.  What I love most about it is there is lots of food for me to eat when I don't feel like cooking something low carb for me.  It makes it easier to stay on plan.

I will be posting recipes for the new things soon.  I linked most to Linda Sue's site in my previous post but as always, I made some alterations.  That's the best part about cooking; it's pretty flexible!

Monday, January 17, 2011

11th Heaven's $100 Gift Certificate Giveaway!

link: 11th Heaven's Product Reviews: $100 Gift Certificate Giveaway!

Here is a chance to win something awesome! Click the above link to enter a contest to win $100 CNS stores giveaway. I love looking at their site, and yes they ship to Canada :)

So check it out!

I am in the midst of a big freezer cook and will be back later to write about it and come up with a meal plan for the week. What am I making?

-white castle hamburger pie
-meatloaf muffins
-cabbage un-roll casserole
-salmon and tuna muffins

As usual, I've made adjustments to these recipes so I'll post more about them later and also show pics of the cute little baking dishes I got!  They are so cool!

Friday, January 14, 2011

A Different Kind Of Coleslaw

I have not been sticking to my meal plan or my diet very well this week.  I am finding it really hard for some reason.  Yesterday I kind of had a big carby blowout and today I got back on track.  We can make mistakes but we also need to forgive ourselves and move on.

So I finally roasted a turkey!  I have been waiting a long time for turkey in my home.  We had two turkey dinners at relatives houses over Christmas so I didn't want to make one here too.  Mark gets sick of turkey quickly.  I never get get sick of turkey.  I love it!  I love picking at the leftovers and one of my favorites is turkey sandwiches, heavy on the mayo.  I also like them with a bit of cranberry sauce.  Yummy!

Canned cranberry sauce is mostly sugar.  I thought I would make my own but I added a bit of a twist.  Rhubarb!  I have bags of it in the freezer but I only have one bag of cranberries.  Both are tart and add a nice taste, why not!  Since Mark is still a very heavy sugar user and doesn't care much for tart things, I made it plain to add sweetner after.  I bought some Kirsda stevia and added it to my sauce before eating.  It is probably the best option for stevia I have without ordering online.  Plus it's made in Canada :).  Always a bonus.

Cranberry-Rhubarb Sauce
2 cups fresh or frozen whole cranberries
1 pound chopped rhubarb, fresh or frozen
1/4 cup chia seeds

Cover the bottom of a saucepan with a thin layer of water.  Bring the cranberries and rhubarb to a boil.  When the cranberries split, remove from heat.  Add the chia seeds to help it gel (I added when it was warm but I am not sure the best consistency for absorbing the extra liquid).  Chill and serve. Sweeten to taste before serving.

As you can see, I didn't consume mine as a sauce but mixed in with my coleslaw.  It was really good!  It had a nice crunchy bite to it that went well with the turkey. I cooked the turkey from frozen for most of the day so it doesn't have that nice crispy skin I like so much.  All in all, it was a berry good meal and I look forward to lots of yummy leftover!  

It made a lot, nearly a liter and a half.  You may prefer to remove some liquid before serving rather than gelling it all but I don't mind the excess.

Just some notes on Cranberries and Rhubarb:

Glycemic Load of Rhubarb

  • ½ cup of diced rhubarb: 1
  • 1 medium rhubarb stalk (a little over 2 ounces): 1

Health Benefits of Rhubarb

Rhubarb is a good source of vitamin K and a good source of vitamin C.

Glycemic Load of Cranberries

  • 1 oz of cranberries: 0
  • ½ cup chopped cranberries: 1
    ½ cup whole cranberries: 1

Health Benefits of Cranberries

Cranberries are a very good source of vitamin C and manganese. They are rich inphytonutrients, especially antioxidants which can protect cells from damage, lower risk of cardiovasular disease, and provide other health benefits. Cranberries also have an antibacterial effect in the mouth and GI and urinary tracts.

Tuesday, January 11, 2011

How Eating at Home Can Save Your Life

Link: How Eating at Home Can Save Your Life

I thought this was a very interesting article. Eating out and especially fast food has just exploded over the years. When I was a kid, it was a rare treat, usually reserved for when we were out of town or once or twice a year otherwise.

I remember waiting at Kentucky Fried Chicken (A.K.A. KFC these days) for half an hour while we waited for our food to cook and it was usually on Mother's Day to give Mom a break from cooking. They even had a place to sit if you were getting take out since it took so long to cook. Now you go in, get your food and you're good to go, almost no waiting any time of the day.

McDonalds is in my backyard and even in my little town, they have a steady stream of traffic around the clock. Tim Hortons, a popular coffee chain, causes traffic problems on one of our main streets in town, despite the fact we have three of them within a few kilometers of each other.

A very simple concept, real food at home! What is all this eating out doing to us? Just look around. It's killing us!

He also touches on other things which are very important for good health. I highly recommend reading it!

Monday, January 10, 2011

Meal Plan Monday January 10th, 2011

Two weeks in a row, I'm on a roll, lol!!

Ok, I didn't do that great with following the plan last week.  I did stick to not running out to buy things for our meals and I tried very hard not to waste.

This morning I did a big grocery shop and boy, are prices increasing!  The price of food is going up and our income is going down since Marks hours are being cut.  Sour cream that is usually $2.49 is now $3.89!  (the only kind that doesn't have icky ingredients)  Cream cheese is around $4 a package.  Kefir went up to $4 for a 454ml container, which I indulged in and dropped it right after having a couple tablespoons, meaning there is only about a tablespoon left, grrr!!  I know I should be making it but I'm scared my grains are dead.

Produce is getting more expensive, of course, due to the time of the year and more things needing to be shipped in. I really wanted cauliflower because there are so many awesome low carb recipes you can make with it.  Well, they don't have frozen anymore and the conventional heads from Mexico are the same price as the organic heads from the USA, $3.99.  I hemmed and hawed and ended up buying a head.  I am not doing the greatest for buying local but it is hard when you are on a restricted diet and there isn't much in season that is low carb.  Eventually you just get tired of cabbage, lol!!  Sometimes we just have to do the best we can, especially when on a very tight budget.

So here is my marvelous Meal Plan for the week:
Monday: Niece's birthday party (I am expecting not to be able to eat anything so I'll come home and have some of this wonderful bone broth I have brewing in my crockpot!)

Tuesday: Steak, fried mushrooms and onions, riced cauliflower

Wednesday: Spaghetti squash with sauce and fresh Parmesan cheese with leftover steak slices (meatballs for the family)

Thursday: Turkey (I have a few in the freezer that need to get used up!), cranberry and rhubarb sauce (which I will somehow make low carb without artificial sweeteners with frozen berries I stored this fall), mashed cauliflower

Friday: Pizza! (cauliflower crust for me, regular for rest of family, make extra to freeze for lunches)

Saturday: Low carb turkey hash (will create when time comes ;) ).

Sunday: crockpot chicken or leftover turkey, cabbage, mashed turnip

There.  Once again, I may or may not stick to it but I hope I do because it sounds good to me!   And yes, I really am going to make that head of cauliflower stretch!

Saturday, January 8, 2011

Creamy Beef

I didn't know what to call this but this is the best way to describe it.  Beefy.  Creamy.  YUMMY!!!

I made a roast in the crockpot a few days ago that was very yummy, cooked with garlic and onions (no, I'm not really following my meal plan but that's ok).  I made a gravy with arrowroot flour and saved what was left with the shredded leftover beef.  I had an idea of what I wanted to make and that is what I wanted to have for supper tonight but I invited Dad over on the spur of the moment for supper tonight and found myself at 6pm figuring out how to make enough food for everyone since there wasn't much beef left (not quite 2 cups but we were all starving!) but it needed to get used up.  Whew, what a long run on sentence!! I was in bit of a panic.

So, I cut up a few onions and sliced about 3/4lbs of mushrooms.  I sauteed these in butter then added the beef and leftover "gravy" (it was kind of runny at this point so if you just wanted to add a cup of broth, it would work).  I then added half a cup of cream cheese and let it heat until it melted through.  Soooo good!  Even Dad, who never comments or says anything is good said it was good!  And there was enough!  I made everyone else mashed potatoes and corn to go with it and a big bowl of coleslaw, which I had a hearty portion of.  It was so good there was none left to take a picture of (and I always feel weird taking pictures of food when there are people around).

A very quick, simple, easy dish that dresses up leftovers good enough for company!

Friday, January 7, 2011

Low Carb Biscuit? Bread? Bagel?

Curried Turkey Drummies and Biscuit
I'm not sure what to call it, lol!!

I came across this recipe on the low carb friends message board but it was called and everything bagel.  I love those things!  About 13 years ago, I used to go to the YMCA with one of my friends where we would exercise for an hour then swim.  Afterwards we would always go to Tim Hortons for a bagel with cream cheese, lol!  Everything is the kind I always got.  It kind of defeated the purpose of getting exercise stuffing my face after with those great big carby bagels but I used to find any excuse to get my treats.

I'm usually not a "get off the computer and try something right now" kind of person, but this time I made an exception.  Here is the original recipe then I will post what I did.  The original thread it came from can be found if you click the link in the recipe title:

Flaxbread "Everything Bagels” Makes 6 bagels. 

Dry: Mix these together (I keep bags of the dry ingredients mixed up in the fridge so it’s easy to put together a batch.) 

½ cup ground flaxmeal (I prefer golden) 
¼ cup almond flour 
1 ½ tsp. baking powder 
1/2 tsp. dry ranch powder 
1/4 tsp. each garlic and onion powder
2 T. parmesan cheese (green can) 
a pinch of salt

Wet: Mix these together: 
2 eggs (I use jumbo) 
2 T. Chia gel, optional. (If not using, replace with more oil. To make gel, mix ¼ cup chia seeds with 2 cups warm water. Stir, then let sit until thick. Store in fridge to add to lots of things. This adds good omega 3s.) 
2 T. oil 
½ cup shredded cheddar
Preheat oven to 350. Add dry ingredients to wet, stirring to blend. Let sit for 5 minutes. Divide batter evenly into a greased or sprayed muffin top pan. 

“Everything” Topping:
(I don’t measure, but just sprinkle on a little bit of each of the following: 
dehydrated onion and garlic flakes, kosher or sea salt, poppy and sesame seeds.
Bake in muffin top pan at 350 for 12-14 minutes.

The basic bread is 1 carb per bun. I don't know if the toppings change the count or not. The sesame seeds are net 0, but I know the onion and garlic can add up, depending on how much you use.

Ok, I'm back :).  I am in the process of cracking almonds as I want to see if it is more cost efficient to buy them in the shell so I used raw hulled sunflower seeds and the flax was whole (I keep it in the freezer).  I think you could use any nut or seed in this.  I didn't use the ranch mix.  I measured all the dry ingredients into a magic bullet cup and pulse blended until the flax and seeds were ground into a flour-like consistency.  I dumped it into a bowl and mixed in the wet ingredients, using an extra egg and yogurt instead of chia seed gel (which I plan to make when I can get my hands on some chia seeds).  I don't have a muffin top pan so I baked on a silicone baking sheet (wanted to try it out, great for not sticking!).  I also didn't add all the toppings, just topped with some dried onion since I love onion.  

These were delicious!  The onion and garlic taste wasn't strong enough in my opinion, so I would definitely add more, fresh would be better.  I am planning to try variations of it for different tastes.  I was tempted to make some to keep in the fridge or freezer but I know flax is best when just ground.

I had two for supper and have been drinking a lot of water as after I realized, that is a lot of fiber, lol!  I ate them warm slathered with butter, yum!  They are sturdy enough to use as a bun or as "bread" for a sandwich.  I am thinking egg salad, drool!

Now, in the picture I have the curried turkey drumsticks I made.  They didn't taste good to me so I tossed them after a couple of bites.  They were quite freezer burnt and they were just cheap grocery store freezer....stuff but I initially didn't want to waste them (they baked when I was making other things in the oven).  To make, I just put the drumsticks on a parchment paper covered baking sheet and sprinkle liberally with my curry blend powder and bake at 350-400 degrees.  Halfway through, I turn and coat the other side.  Bake until done, nice and crispy.

(note, I don't know why some of my posts get kind of funky halfway through.  I can't figure it out!)

Wednesday, January 5, 2011

Tuna Muffins

Well there.  I made a bunch of freezer meals which should feed me for quite a while.  I made tuna muffins, white castle hamburger pie, curried turkey wings and taco bake.  All low carb and made with real food ingredients.  I modified the recipes to use what I have on hand because I did not want to go to the grocery store.  I was a little dismayed to discover we do not have much ground beef on hand.  I think we mostly got stew meat from our quarter (which is getting used up).  I may have to call the farmer to see if I can get some more meat and I think we will definitely need to get a whole side next time!

 Since we ate tuna muffins for lunch, I am going to post that recipe first.  I will post the other recipes over the next few days.  This is a big batch and you could easily halve it.  I chose tuna because we have tons of cans of it on hand that need to get used up.  You could also use salmon, which I am sure would be very yummy!

Tuna muffins with sauerkraut and cabbage & mayo.
Tuna Muffins

  • 4 cans water packed tuna, drained
  • 6 oz grated cheese
  • 6 large eggs
  • 2 small onions, diced or grated
  • old bay seasoning to taste
  • sea salt and pepper to taste

Break up the tuna in a large bowl.  Add the remaining ingredients and mix until well combined.  Pour into muffin tins or silicone liners and bake at 350 degrees until golden brown and cooked through, about 30-40 minutes.  Makes 18.

Part of Kelly The Kitchen Kop's Special Low Carb/Gluten Free Real Food Wednesday!!

A Few Days Into It...

I unofficially started Saturday, as in I drudgingly got on the scale and started tracking what I was eating.  Sunday was our last family gathering of the Holidays and I stuffed my face with some not diet friendly food (MIL's skor bar triffle, yum!).  Monday I started lower carbing/gluten free eating again.  Today, I am down 11lbs from when I weighed myself Saturday.  I keep getting on the scale to make sure it's right.  It is!  So taking the junk and processed carbs and gluten out has practically caused me to start melting!  Whoo!   I know it was mostly water weight, as some will call it.  When I gain weight quickly, it is quick to come off at first, then it starts slowing down.  I am still 20lbs from my recent low but I will get there, healthily.  I am eating lots of good healthy fats, I am getting my veggies, I am eating often and I am eating until I am satisfied.  I do not let myself get hungry.  That is when the "bad" stuff starts to look good.  I am tracking on Spark People for accountability, as I believe I mentioned before.

Some things I am making an effort to do are include more probiotics.  I am eating half a cup of plain yogurt at least once a day.  I am also eating sauerkraut at least once a day as well as eating a little liverwurst.  Taking vitamin d3 is important as is cod liver oil and I think I may have to start taking a good multivitamin as I can see from tracking my food I am not getting all the things I need.   I don't like to rely on supplements but I do think they have their place (especially when you live in a dark dreary place and there is not a great variety of local foods in season).

Kelly the Kitchen Kop is asking for recipe ideas.  I have tons of low carb ones but can you believe I didn't blog much about them in my LC blog?  I think I will have to make something interesting for lunch, maybe one of my favorite low carb dishes.  I am going to be trying out a bunch of things to see how well they freeze so I can have quick easy meals.  I like to visit the message board at as I have been a long time member there and there are soooo many ideas!  They even have once a month cooking threads (OAMC).  You kind of have to sift through some of the recipes as many contain questionable ingredients and things I don't use, like splenda, but it is easy to either omit or use something else.

Another site I like for recipes is Linda Sue's low carb recipe site.  There are tons of great ideas there, many of which come from the afore mentioned message board where she is a very active member.

So I will be posting a recipe in a little while.  It is 9:30am right now so plenty of time to make some foods before lunch.  The kids are now back at school and all is quiet on the homefront.  I have cleaning to do but that is easy to do while cooking!

Monday, January 3, 2011

Meal Plan Monday January 3rd, 2011

New Year, new chances.  If I am to make how I want to eat work, I need to start meal planning again.  This is all tentative and only for me and for the main meal of the day (the meal Mark is home for, varies due to his varying shifts).  If someone doesn't like what I have planned, I will make them something else.  I'm easy like that if it means sticking to what I want to eat, especially since I'm the only one eating all three meals a day at home (kids have lunch and sometimes breakfast at school and Mark eats at work).

Breakfast will generally be eggs and sometimes yogurt, maybe the occasional berries. My other meal will be leftovers, eggs, freezer stash food or something just thrown together.  I plan to occasionally spend a day cooking so I can have meals in the freezer that are easy for me to heat and eat.  Snacks will be things like hard boiled eggs, leftover bits of food, nibbles of cheese and lots of water.

I am eating lower carb but not no carb.  Veggies are good; they didn't make me big and unhealthy but I will avoid the high glycemic ones.  I am definately going to be no grain and I want to avoid treats for a while (there are tons of low carb healthy treats that I can make but they can be dangerous when trying to get back into the swing of eating right).

I will not repeat the above in future posts about meal planning :)

Meal Plan Monday January 3rd- Sunday January 9th 2011

Monday: Pork chops, mixed vegetables (broccoli, green and red peppers, onions)

Tuesday: Crockpot roasted chicken, green beans (freezer)

Wednesday: Corned Beef and Cabbage (at least I think it's corned beef; no potato for me)

Thursday: Chicken Stew (from leftover chicken and stock made from carcass; thickened with arrowroot powder)

Friday: Crustless pizza (regular pizza for family with sourdough crust.  If I'm motivated, I may make an oopsie-like crust for my pizza)

Saturday: Burgers (bunless for me; something like these French Onion burgers but without the icky ingredients sounds good!), coleslaw

Sunday: Ham or pork roast (have to see what we have in the freezer), veggies from freezer

I am doing Kelly The Kitchen Kop's challenge and I am also doing the Spark People 28 day boot camp challenge (but my own way).    I am determined to make major changes this year and I need accountability to myself in doing so.  This will be my year to shine!