Well, it’s not technically FUDGE fudge. But it’s a fudge-like texture, and a delicious flavor. And so much easier to make than actual fudge. I didn’t even need a candy thermometer. I cobbled together a new recipe from some other low-carb recipes. The main thing I was looking for, besides a fudgey texture, was maple flavor. Which is one of my favorite flavors in the world. 1 stick butter 4 oz. (1/2 cup) peanut butter 1 oz. cream cheese* 1 scoop vanilla whey protein powder** 1/2 cup sugar-free maple flavor. . . Read More!
I said the next time I cooked up a spaghetti squash, I’d make alfredo sauce from scratch. So now, I decree: IT IS DONE! Alfredo sauce turned out to be way, way easier than I thought. Here’s the recipe: 1/4 cup (1/2 stick) butter 1 cup heavy cream 1/2 cup grated Parmesan cheese 1 Tbsp minced garlic 1/4 tsp pepper pinch of xanthan gum Melt the butter in a small saucepan over medium heat. Then add the garlic and let it cook a bit in the butter. Add the cream. . . Read More!
It’s that cookie-baking time of the year (happy Solstice, by the way, and I hope your Saturnalia is going well), so I threw together a couple of flour-free recipes. I’m not entirely satisfied, and I’ll tell you why. The first cookies I made were the flourless peanut butter cookies. Many recipes abounded all over the web, from a three-ingredient version (1 cup PB, 1 egg, 1 cup sugar) to some a bit more detailed. But all of the recipes bragged about the cookies being moist and chewy. Flourless Peanut Butter. . . Read More!
I love a dinner that can be made in one dish. I especially love a dinner that can be made in one dish in the oven, where I don’t have to pay attention to it until it’s done. Both main parts of this meal came from Costco. They had a big 6-pack of chicken thighs, 4 thighs to each pack. We tossed them all into the freezer, and just move one into the fridge every time we use one. It’s also apparently the right time of year for Brussels sprouts,. . . Read More!
We hit the Macaroni Grill for a treat lunch, but even in a place with “macaroni” in the title, you don’t need to go carb crazy to get good eats. First off, when the guy comes over to dish up the olive oil and pepper (or as some servers there call it: “Italian butter”, which makes me crazy [it’s like calling bamboo “nature’s wood”] — I think “Italian butter” is actually butter) we tell him that we don’t want bread. (If it were on the table, it’d be a real. . . Read More!
It’s that time of year — winter gourds! Of course, you can find some squash year-round, but they’re definitely more affordable right now. I absolutely love the texture of cooked spaghetti squash, even more than actual spaghetti. But then again, I always used to like my noodles al dente. One smallish squash (the ones we got were a little over 2 pounds, raw) makes 3 or 4 servings of cooked noodley goodness (depending on your serving size). That’s perfect for dinner for two and some leftovers for lunch. We cut. . . Read More!
It’s hard to deal with a chocolate jones when you eat low-carb. But through one of the bulletin boards I read, I discovered something called “coconut bark”, which sounded just about right. You basically take coconut oil and flavor it, then put it in the freezer. Coconut oil is a quirky little oil — it’s liquid at 77° Farenheit, and solid at 76° or below. It’s also almost entirely saturated fat, so it’s quite possibly the healthiest fat to use. Sometimes I don’t get enough fat in my day, and. . . Read More!
That’s right. Brownies … made with black beans. Instead of FLOUR. They’re gluten-free, pretty low-carb, and sound absolutely disgusting. But hold off on judging them just yet. Ingredients: 1 can (15 oz.) black beans, drained and rinsed 3 eggs 1/3 cup melted butter 1/4 cup cocoa powder 1 Tbsp vanilla extract 1/2 cup sweetener (sugar or Splenda)* 1/2 cup ground nuts (pecans or walnuts)** 1/8 tsp salt*** 1/2 cup chocolate chips or chunks**** * I use Splenda instead of sugar. But the original recipe called for sugar, and I used. . . Read More!
There’s just no escape from the famous Wang Cake. Besides Scott’s original post, “In Honor of Ace of Cakes”, the story got a mention and a link in Ken Jennings’ blog, and was reprinted in full on the hilarious Read More!
We’re back doing Atkins again (and doing very well, I might add) but the baking urge is heavy this time of year. So here’s some tasty low-carb coconut cheesecake, made in muffin tins for easy portion control! 16 oz. cream cheese (2 boxes) 1 tsp. vanilla extract 2 eggs ½ cup coconut milk ¾ cup unsweetened shredded coconut 12 packets Splenda ½ cup almond flour ¾ cup ground nuts (pecans & macadamias) 3 Tbsp. melted butter 3 packets Splenda Preheat oven to 350°F The shredded coconut I bought is really. . . Read More!