More Marvelous Minute Muffins

I posted previously about the Atkins Muffin-in-a-Minute recipe, and my tweaks to it. Well, I’ve continued tweaking. I’m still making these with coconut flour, instead of the original recipe’s flax meal. We just now got a bag of flax meal, so I’ll have to play around with it and see if I like it. Meanwhile, the base recipe: 1 heaping Tbsp coconut flour 1/2 tsp baking powder 2 tsp sweetener (1 packet of Splenda) 1 tsp butter 1 egg And the add-ins: 1 tsp liquid flavoring 1 tsp powdered flavoring. . . Read More!

A Brazilian Meat Orgy

We’ve postponed my birthday dinner twice now. The first reservation, I was sick. The second reservation, Scott was sick. Now, finally, the third time was the charm. We both felt hale and hearty and ready to eat as much meat as we could at Texas de Brazil, our favorite Brazilian steakhouse. For those unfamiliar with the Brazilian steakhouse (also called a churrascaria), it’s a grand affair. You’re seated, you meet one of your servers (there are a bunch of them around, all bringing things to your table and clearing other. . . Read More!

Family Restaurant Greek Salad Dressing

In my magical youth, I worked for a family Greek/Italian restaurant. There were a ton of different restaurants owned by various siblings, cousins and other offshoots of this particular family, and they all seemed to share recipes. If you’re in Seattle, you may know one or more of the restaurants: Spiro’s, Pegasus, Olympia, Olympia II. The one where I worked was called Stavro’s Pizza, because that’s the Greek version of Steve, the name of the guy who owned the joint. I worked there for my last couple of years of. . . Read More!

The Infamous Muffin-in-a-Minute

For quite some time, I’ve read on the low-carb forums about the “muffin in a minute” or “one minute muffin”. And now, even the Atkins site itself has a page for the muffin in a minute. So despite my hesitation due to the large egg-to-otherstuff ratio (I’m not a fan of egginess), I gave it a whirl. First off, I don’t have flax meal. But I do have coconut flour. Since the CoCoFlo is really, really thirsty stuff, I’m using less of it than the recipe calls for flax. Quite. . . Read More!

Gluten-Free, Low-Carb Coconut Flour Muffins

Who doesn’t love a good muffin? I certainly love one. In fact, I happen to think the ginormous muffins from Costco are just about one of the most wonderful baked goods out there. So when I got my hands on some coconut flour, I knew I had to try one of the many muffin recipes out there on the internets. The base recipe isn’t too hard; it can then be customized in tons of ways. 3 eggs 2 Tbsp melted butter (I used Kerrygold unsalted) 2 Tbsp cream/milk/coconut milk (I. . . Read More!

Buca di Low-Carb-o

In my apparent ongoing attempt to try the salad and meatballs at every Italian chain restaurant in town, we visited Buca di Beppo the other day for lunch. Now normally, Buca is known for family-style dining. But for lunch, they do single-serving dishes. Buca di Beppo offers their half-pound meatballs at $5.95 each, or three for $14.95. We opted for the three and split them. The side salad (either a mixed greens or a Caesar) is $2.99. I got the mixed greens, Scott got the Caesar. They’re pretty small side. . . Read More!

Gargantuan Orangutan

I’d never had Chunky Monkey ice cream, but Scott wanted to try making a low-carb version. So we got some banana flavoring, I soaked and toasted some pecans (apparently the original has walnuts, but me no likey), and I made some of the coconut oil chocolate to break up into chunks. Since I’ve found the pasteurized in-shell eggs, our ice cream has raw yolks. Here’s what I used: 1 cup heavy cream 2 cups half-and-half 3 egg yolks (pasteurized) 1/2 cup Splenda 1/2 tsp vanilla extract 2 tsp banana flavor. . . Read More!

Cheesy Chips with Guacamole

Sometimes, you want a quick and easy meal. Did you know you can make crispy, delicious chips using only cheese? They really hit the crunch spot, and carbs aren’t an issue. I used slices of Tillamook medium cheddar, because it’s the best cheese on earth. And because when cut into nines, the slices make the perfect sized chips. I cut a round piece of parchment paper (man, I love parchment paper) and arranged the cheese around the outside. Then I microwaved it for a minute. You can re-use the parchment. . . Read More!

Quick Crab Bisque

We love the lobster bisque at our favorite pricey eatery, Texas de Brazil. So we decided to try making a bisque at home. Since we had canned crab on hand, it’s a crab bisque. And since we’re all about the quickness, many other things also came from cans. Hey, don’t be a can hater. Ingredients: 2 Tbsp butter 1/4 onion, chopped 1 stalk celery, chopped 1/2 tsp garlic, chopped 1/4 tsp thyme 1/8 tsp pepper 1/8 tsp salt dash cayenne pepper 1/4 tsp xanthan gum 1 6-oz can crabmeat 1. . . Read More!

Nutty Nut Bars

I’m working on a bar to replace protein bars in our lives. Sure the pre-packaged ones are easy, and some of them are pretty tasty (I’m looking at you, Think Thin line), but most of them are packed with chemicals and preservatives and other bonus features we don’t need. These aren’t exactly high-protein, but they could be if I added more protein powder. Work in progress! For a batch of bars: 2.5 oz macadamia nuts 2 oz pecans 1 oz almond flour 1 oz shredded flaked coconut (unsweetened) 1 scoop. . . Read More!