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!
Here are a couple of other recipes that got posted to Facebook, but never made it here to the old blog. They’re both based in the magic of egg whites. Meringues! (low carb recipe) These are still a work in progress. I’m having a hell of a time getting my egg whites stiff enough. Maybe I’m just a wee bit cowardly about overbeating them. I should just take some egg whites and beat them until they’re too beaten, just so I know what to look for. Anyhoo, these are made. . . Read More!
I can’t believe this one made it to Facebook, but not to the blog. Because they’re delicious. Cookie Sandwiches (low carb recipe) Cookies: 1 cup ground nuts (I threw a handful of macadamias and a handful of pecans into my food processor, then pulsed until they were finely done.) 1/2 cup almond flour 1/2 cup unsweetened shredded coconut 1/2 cup Splenda (12 packets) 1 Tbsp spices (I opted for 2 tsp. allspice and 1 tsp. cinnamon) 3 Tbsp butter, softened 2 eggs Mix everything together, then refrigerate for 30 minutes.. . . Read More!
It just might be possible that I need a better way to organize my experimental recipes. Either that, or I need to get more fridge magnets. Read More!
So the next ice cream step is egg yolk as an emulsifier and stabilizer. And there are two options for eggs: raw, or heated in a custard. Everything I’ve read tells me that regular raw eggs are OK for everyone except the elderly, pregnant ladies, and immune-suppressed people. I’m not elderly yet (although I plan on being a most cantankerous old broad), and I’ll never be a pregnant lady, but the meds I take for my Crohn’s disease are indeed immunosuppressants, so raw is out. I’ve heard that pasteurized in-shell. . . Read More!
How cold is it in Florida right now? Pretty darned cold, Marge. Here’s the fountain out in front of our apartment complex: This past week we’ve set new record low temperatures, and it’s also been a record length of cold weather. Keep your fingers crossed that citrus crops make it through! We should be back up to 60° by Wednesday, and 70° on Friday. Thank goodness. It makes you think about the whole global warming thing. In other news, my parents are in town, and they took us to our. . . Read More!
We don’t usually get each other gifts during the holiday season; instead, we go out together and get things we want. This year, we upgraded some of our home appliances, so we’d make more food at home. The most exotic of the appliances is a Cuisinart ice cream (and sorbet and fro-yo) maker. I’ve used one once or twice, but I’ve never owned one. We’ve now done two experimental batches, with more workshopping ahead. But here’s what we’ve done so far: The first attempt was a recipe straight out of. . . Read More!
I used to be obese. Back in 1997 or so, when I was freshly diagnosed with Crohn’s Disease, they put me on steroids. Now, I wasn’t all that petite beforehand, but the steroids (as they do with many people) helped me pack on quite a few pounds. When all was said and done, and I got on different medication that didn’t help break my body further, I weighed around 210. On a 5’4″ frame, that’s quite a lot. I tried low-fat dieting and made it down a few pounds, but. . . Read More!
It’s probably idiotic, trying to make ice cream without an ice cream maker. I mean, I know it can be done — we did it in summer camp. The classic camp method is to put the ingredients in a zip-top bag, then put that bag and some ice and salt into a larger zip-top bag, then toss it around for a while. But the thing is, I’m a lazy ice cream chef. I figured I could maybe just use the freezer, and stir it up regularly. Seems plausible, right? Well,. . . Read More!
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!