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!
Scott’s editor from Dark Horse is in town, accompanied by his wife. I took them into one of the parks yesterday, and am heading out this morning to get them into the Magic Kingdom. Last night, they took us out (on the company dime) to the Texas de Brazil Brazilian steakhouse (warning: linked site is Flash, and blasts music at you). It’s a churrascaria restaurant — the kind where a team of “meat waiters” come around with skewers filled with meat, and give you a chunk of whatever you want.. . . Read More!
Mom’s Summer Salad 1/2 cup oil 1/2 cup white vinegar 1/4 cup sugar (low-carb alternate: 5 packets of Splenda) 1 tsp salt 1/2 tsp dry mustard 1/2 tsp tarragon 1/2 tsp basil 1/2 tsp parsley Assorted vegetables: cucumbers, celery, onion (red or white), carrots, peppers (green, red, etc.), broccoli, tomatoes, etc. Mix dressing, whipping it together with a fork. Peel and chop veggies. Put it all together in a huge bowl with a lid. Marinate for at least 4 hours (overnight is even better) in the refrigerator, mixing occasionally (if. . . Read More!