Low Carb update...

R

richard-in-cincy

Well-known member
After 10 days in NYC and eating like a veritable swine, I have taken off the vacation pounds and am now BELOW pre-vacation weight in just 7 days! Yay!

For those of you looking for special weekend treats for breakfast, I did a wonderful spin on the almond pancakes (link). Sprinkle no-carb mini chocolate chips on them after you pour. Then I used the amazing Walden Farms no cal/no carb chocolate syrup, a spritze of whipped cream, a sprinkle of chopped pecans and a couple more of the chocolate chips on top...Wunderbar! They tasted like chocolate chip cookies and only 2 carbs per pancake! Give these a try if you're low-carbing. They're amazing.

And a new cookbook from the library! "The ultimate low carb diet cookbook". I spent yesterday shopping and cooking this week's meals and I made everything out of this book to give it a spin. Really wonderful, flavorful, and exciting new ideas. Today's lunch is Curried Chicken, Broccoli, and Cashew Salad on a bed of baby spinach and wow is it ever good. Filled with fresh ginger, lemon juice, cumin, and other wonderful tastes.

I also did the clam dip and crudites for lunchbox snacks, the chili rellenos casserole for breakfasts, several of the salads, pork chops with red peppers, chinese wings (except I passed on the $8 packs of wings and opted for the $4.50 pack of 16 legs--go figure), and a bunch more. All were wonderful. I will be adding this cookbook to my cookbook library.

http://eat.at/swap/forum30/13_Almond_Pancakes

 
I've been making the Phase 1 muffins from her site-they are excellent!

great for grab and go, and to use up leftover vegetables.

 
Those look really good...

but with the flour, I'll have to wait to try them.

I have my breakfast eggs down to a science now. I experimented with baked frittatas and crustless quiches for many months. I need 10 servings, made on Sunday, to get us through the week's breakfast. The individual phase I muffins cooked the best, but were extra work. So I wanted to get a casserole that could be quickly cut into portions and packaged.

The problem with baking a crustless quiche in a 13x9 dish is the outsides were getting overdone before the middle was set. I got wonderfully golden puffy top, and nearly indedible crusts. So I finally decided to use a hot water bath like for cheesecake or a custard. Problem solved. I don't have the golden puffy quiche now, but instead I have a wonderful, creamy, breakfast custard that I change up the flavor on each week. Mushroom, swiss, and red bell pepper; sausage, cheddar, and green chili; bacon and swiss; etc.

 
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