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I missed having a grilled cheese sandwich and tomato soup. I searched around a bit and found a great bread recipe (after several different recipes that turned out rubbery or heavy) for the grilled cheese sandwich and a great recipe for the soup! Here is a great, simple tomato soup recipe that can bring back that Campbells' flavor!

Ingredients

  • 8 oz Tomato Sauce
  • 1/2 c. Water
  • 1/2 c. Heavy Cream
  • 1/4 tsp Splenda ( More to taste)

Directions
  1. Heat it all up!
  2. MMM MMM Good!
Nutrition:
For the Entire Recipe:

  • Calories: 242
    • From Fat: 200
  • Total Fat: 22.8g
    • Saturated: 13.9g
  • Cholesterol: 82mg
  • Sodium: 77mg
  • Carbs: 9g
    • Fiber: 2g
    • Sugar: 2g
  • Protein: 3g
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I've made these a couple times already and they are very tasty. I made one regular batch and one with the pumpkins.  You almost don't need to use syrup.  I was informed that someone added 1/2 tsp Baking Soda and these were quite a bit fluffier. I plan on trying this. 

These did not effect my BG's at all. 

For my first post I thought I'd post this pancake recipe I came up with a few days ago. It was purely an experiment but what resulted was the yummiest, fluffiest, most delicious low carb pancakes i've ever eaten! A friend who doesn't low carb tried one and ended up eating three! She loved them!

Ingredients:
  • 2 eggs
  • 4 oz cream cheese softened, I used Philadelphia brand
  • 1 scoop of Jay Robb vanilla whey protein powder
  • 1/4 cup golden flax meal
  • 3 drops liquid Splenda for zero carbs or any other low carb sweetener equivalent to 2 tbsp
  • 1/4 cup half and half


Directions:
  1. Beat the softened cream cheese and the two eggs until well combined
  2. Add the half and half, protein powder, flax meal, and liquid Splenda. Mix thoroughly, you will have a nice thick batter
  3. Melt some butter in a skillet (or you could also use oil instead) and drop batter into pan. I used three tablespoons of batter per pancake.
  4. Cook for a few minutes on medium heat. They are very easy to flip they hold together very well.
  5. You might need to add more butter as you cook more pancakes.

YEILD: 8 Pancakes
CARBS: 1.04 NET/ Cake  or 8.35 for entire recipe

For the entire batch:
Net carbs 8.35

Per each pancake:
Net carbs 1.04

Spooky pumpkin pancakes!-   

Add to the original recipe above:

 Ingredients:
  • 3 tbsp canned pureed pumpkin NOT pumpkin pie filling but 100% pumpkin
  • I upped the sweetener from 2 tbsp to 1/4 cup. (I used liquid for zero carbs, 6 drops)
  • 1/4 tsp pumpkin pie spice
Great with a dollop of fresh whipped cream and a sprinkle of cinnamon!

Net carbs for the entire batch: 10.35
Net carbs per pancake 1.29
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This recipe is my "GO TO" recipe when I am craving chocolate. I have been using it now for over a year and STILL love it! It is a very forgiving recipe and you can even get a bit creative with it. I have added a dollop of peanut butter in the center or dropped a few chocolate chips in it. Even added some mint extract.  The sky is the limit with this and it tastes great! Add some cool whip or some low-carb ice cream!

 Found on http://www.genaw.com

3 MINUTE CHOCOLATE CAKE 

  • 1/4 cup almond flour, 1 ounce 
  • 1 tablespoon cocoa 
  • 1/4 teaspoon baking powder 
  • 3 tablespoons plus 1 teaspoon granulated Splenda or equivalent liquid Splenda 
  • 2 tablespoons butter, melted 
  • 1 tablespoon water 
  • 1 egg
Directions:
  1. Mix the almond flour, cocoa, baking powder (& if using-granulated Splenda) in a 2-cup glass measuring cup. 
  2. Stir in butter, water and egg (& if using- liquid Splenda.) 
  3. Mix well with a spoon or fork. 
  4. Scrape batter down evenly with a rubber spatula. 
  5. Cover with plastic wrap * and vent by cutting a small slit in center. 
  6. Microwave on HIGH 1 minute until set but still a little moist on top. (May take up to 2 min depending on microwave - I waited till it pulled away from the sides of the glass)


Cool slightly and serve warm topped with whipped cream or cool completely and frost as desired.
**Can be frozen

 [This turned out the be VERY Moist.  I didnt eat it yet, but did try a bite and it is rather tasty. I want to have cool whip with it so, I set it aside for now.]-- 

 ----UPDATE----  Ate this after it sat in the fridge for a day or so. Still very good after I heated it up a little bit and added cool whip.  Made another one a day or so later and ate it fresh with cool whip. It is REALLY Good. I think I prefer with granulated splenda instead of the liquid.


Makes 2 servings 
With granular Splenda: 
Per Serving: 237 Calories; 22g Fat; 7g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

With liquid Splenda: 
Per serving: 227 Calories; 22g Fat; 7g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs
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Recipe taken from About.com

I don't know about you, but eggs can get old for breakfast all the time. Having options are always nice. I was always more of a french toast fan but if I can't have that, Pancakes it is!

These turned out VERY well. Flavorful, a little dry, but very good. Well worth the work in making them. 
My morning sugars tend to be high, so when I get my after numbers I will added them.

Before Meal : 170
After Meal: 88 (2.5 Hours later and took morning meds)


Ingredients:

  • 1 cup almond meal
  • 2 eggs
  • 1/4 cup water (for puffier pancakes, you can use sparkling water)
  • 2 T oil
  • 1/4 teaspoon salt
  • 1 T sweetener
  • 2 t cinnamon (my addition)
  • 1 t nutmeg (my addition)
  • 2 t vanilla (my addition)
Preparation:
Mix ingredients together and cook as you would other pancakes. I like to use a nonstick pan with a little oil. The only real difference is that they won't "bubble" on top the same way as regular pancakes. Flip them when the underside is brown.

Serve with sugar-free maple syrup, Easy Three Berry Syrup, strawberry topping, or other low carb topping.

Yield: Six 4-inch pancakes

Nutritional Information: Each pancake has 1 gram effective carbohydrate, plus 2 grams of fiber, 6 grams of protein, and 155 calories.
The Recipe says they wont bubble like normal pancakes. Mine did, so I'm not sure what they were talking about. This could be why they came out a little dry though. Perhaps I cooked them too long?










OH THEY WERE SO TASTY!!!

PER Pancake (Recipe Yields 6 Pancakes)


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Thank you to MCS for posting this wonderful little piece of heaven.

These 20 Minute Peanut Butter cookies are very tasty. They come out with a little bit of a crunch and a little bit chewy. In my world that just means PERFECT.

These are pretty tasty- I have made these a few times already. Once I added Cocoa (because who doesn't like chocolate once in a while!) and they turned out great.


  • 1 cup unsalted, dry roasted peanuts
  • 1/4 cup erythritol 
  • 1/4 cup Splenda
  • 1/2 stick butter
  • Pinch of salt
  • 1 egg white


Process the nuts in a food processor until fine, add the sweeteners, pulse, add the egg and butter, pulse until smooth. Bake dropped spoonfuls at 400 for about 12 minutes.

Trick is when these come out of the oven they are very soft, when cooled they will harden up, wonderful for those that can eat some peanuts.

 Yields: 12 Cookies
 My Adjustment to the recipe was to use 1/2 a cup of granulated splenda instead of the 1/4 cup each of Splenda and Erythritol. (I didnt have any Erythritol). I also added a little bit of vanilla. But after tasting them, I don't think it would have needed any.

 Nutrition Data Taken from Calorie Counter.com Recipe Analyzer. (1 Cookie- Recipe makes about 12 Cookies)
I do believe this is off a bit as I was playing with the types of sugar included in this and all should present little to no carbs. When I used 1/2 c Splenda it brought the carbs up to 17.1 per cookie. When I used "Sucralose" Which is what the sugar I used was ( I have an off brand), ir brought the carb count down to 1.7 per cookie. So - You got me. Not very accurate I dont think. 

Here are the Nutrition facts without factoring in the sugar substitutes.
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I had been reading up on different low carb foods and came across this little gem.

The chayote fruit is used in mostly cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavor. Though rare and often regarded as especially unpalatable and tough in texture, raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice. Whether raw or cooked, chayote is a good source of amino acids and vitamin C.







I'm not exactly sure how I came up with the idea to do this, but it tastes fantastic in a Scrambler with tomato, avocado and cheese!

 With how Chayote Softens, I am curious if it could be used as a potato replacement or hash browns or something. I will be experimenting some more with it. 




For 1 Cup (132g) of Chayote
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The picture speaks for the recipe itself. Not to mention – it includes Bacon! Bacon is gold in this house. Anytime it goes on sale we try to stock up as best we can.
This only takes a little bit of time to put together and it tastes so good. We don’t make it too often because it is very calorie dense, but it certainly is tasty!
Ingredients:
  • 5 slices bacon
  • 5 4-oz uncooked brats
  • 1 c sauerkraut, drained
Directions:
  1. Bake bacon for at 350°F until cooked but still floppy, about 20 min. (I just pan fried for a few minutes)
  2. Boil brats in water for 15 min or until heated through.(Boiled in water till done- Next time, Boiling them in beer)
  3. Remove from water and slice deeply along the length of each brat, being careful not to cut completely through.
  4. Stuff brats with sauerkraut. Wrap one slice of bacon around each brat, securing with toothpicks.
  5. Bake on a rack set over a baking sheet in a 350°F oven for 20 minutes or grill over medium heat until cooked through.
These tasted FANTASTIC! Ate them with Mashed Cauliflower. It was a perfect meal!
Makes 5 Brats/Servings
Nutrition per Serving:
  • Calories:417
  • Fat: 36.2 g
  • Carbohydrates: 4g
  • Fiber: 0.7 g
  • Protein: 17.7g
  • NET CARBS: 3.3 g
Note: Keep in mind that these numbers can be altered depending on the type of bacon and brat you use.
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Pictured with Shiratake Noodles instead of rice.
Not really sure what to call this. This was something I threw together last minute and wasn't sure what I was making until it was done. It turned out to be VERY tasty and VERY low carb.

Ingredients:
  • 1 head of cabbage diced
  • 2 large onions- Sliced
  • 1-2 packages Kiebasa -cut to your preference
  • 1 large Zucchini-sliced
  • 1 large Yellow Squash-sliced
  • 5 T Oyster Sauce
  • Soy Sauce
  • 2-3 T Sesame Oil
  • 4 T. Minced Garlic
Directions:
  1. Slice Cabbage, Onions and Kielbasa and cook down on high heat. 
  2. Add in Zucchini, Squash, garlic and sesame oil about 5 minutes before cabbage is completely wilted.
  3. Add in Oyster Sauce and Soy sauce and cook for another 2-5 minutes. 
You may need to adjust seasonings to taste. Put over Shirataki Rice (Miracle Noodles) or if your not watching your carb intake Ramen Noodles, Rice or Lo Mein noodles would work really well too.

Estimated Nutritional Value based on a Recipe Calculator

Nutrition Facts Per Serving:

  • Calories: 267
  • Fat: 4.1g
  • Carbs: 14g
    • Fiber: 4g
    • Sugar: 6.2
    • Net Carbs: 10
  • Protein: 3.2

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This was something I just threw together and it ended up being QUITE tasty. I have yet to figure out the carb count on it.

 Because I can't do many carbs, this did spike me a little bit, however that could have been my own fault for when I took my meds.

For Low Carb I used Cauliflower. My husband is not diabetic so for his I used Cubed potatoes.
This would work really well for a dip. We tried Tostada chips with it and it was really good as well.


Ingredients:
  • 2-3 Chicken breasts-cubed and cooked
  • 1 Green Pepper- diced
  • 1 Red Pepper- diced
  • 1/2 head of Fresh Cauliflower (cut to bite size pieces)
  • 1 can Enchillada Sauce
  • 1 can Cheese Soup
  • 1 c Shredded Cheese.
Directions: 
  1. Pre-heat oven to 400
  2. Mix all ingredients except for the shredded cheese into a roaster or casserole dish. 
  3. Bake for about 45 min-1 hr. (Check tenderness of Cauliflower)
  4. Sprink shredded cheese on top and place the lid back on for about 5 minutes.
  5. Eat and Enjoy!

Per Serving:Calories: 417Carbs: 16Fat: 20
Protein: 41
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Here is one I created by looking at other recipes and knowing that quiche doesn't have to have a crust. They turned out better than the quiche WITH crust that I made for my Non-D Family.

Quiche is fantastic! But when you are working on lowering your carb intake and even pie crust raises your numbers you may want to try this!

Whats great about this is it is freezable. Make several up and freeze them for use quick breakfast,snack, dinner later!

Ingredients:
  • 6-10 Eggs Beaten
  • Sausage links sliced and cooked
  • Vegetables (Diced and slightly sauteed)
    • Choose what you like in your Quiche. In mine I put red and green peppers  broccoli, onions and spinach.
  • Salt and Pepper to taste
  • 1-2 cups Shredded Cheese
Directions:
  • Preheat oven to 375
  • Coat muffin tin with nonstick spray.
  • Sprinkle a layer of cheese on the bottom of each muffin section.
  • Scoop in your fillings (meat and vegetables)
  • SLOWLY poor your egg mixture in. (Once the egg mixture settles it should be about 1/4 -1/8 inch from the top of the muffin tin. 
  • Sprinkle with a little bit of cheese
  • Bake till firm.
Remove from oven once the cooked through and take a butter knife to release the edges. Remove and set on wax paper to cool. (Unless your wanting to enjoy these right away) Once completely cooled, place in a zip lock back to freeze. 
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STOCK PHOTO
This is actually a great way to be able to eat Hot Cereal! I have been battling with morning sugars already, but, I was at 160 before eating and 2 hours later I was at 140 after eating this.

I make it on the stove top and it turns out great. I remember when I was little my mom putting chopped apples or raisins in my sister and I's oatmeal. I may have to do that with this (in moderation) but overall it tastes great!

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours, 5 minutes


Ingredients:

  • 2 C TVP granules  (What is TVP?)
  • 1 quart unsweetened soy milk (can use coconut milk or other milk)
  • 1 T cinnamon
  • 1 t nutmeg
  • 1 1/2 T vanilla
  • Or adjust the above seasonings to your taste
  • Sweetener to taste
  • Optional: Whisk in eggs. 4 eggs makes it more like rice pudding.

Preparation:

Mix all ingredients in crockpot, large saucepan/Dutch oven, or large covered casserole dish (be careful about this - when I tested it in the oven, it overflowed).

Cooking Times


  • Crockpot/Slow Cooker: It will be cooked in about 2 hours on high or 4 hours on low, but you can let it go longer and it won't hurt it.
  • Oven: About 1 hour at 350 F.
  • Stovetop: Bring to boil, then simmer for 30-45 minutes, stirring occasionally - you should know by looking when it's done.
    • It says 30-45 Minutes but it honestly does not take this much time. I cook it until most of the liquid has dissipated and then add my diced apples and milk and sweetener and enjoy :) 
Carb Count: Assuming unsweetened soy milk and liquid sweeteners (zero carbs), the entire recipe has about 36 ECC and makes about 6-10 bowls of "oatmeal", depending upon the size.


 Please Note: The 'ECC' is from the original recipe, I have the full nutrition facts listed below.  I feel we should have the full details and we can decide for ourselves if we want to calculate ECC/Net Carbs etc on our own. 
What is TVP? 
TVP® (Textured Vegetable Protein) is made from reduced-fat soy beans and is used to replace or extend ground meats. It is also added to casseroles to add extra flavor and nutrition.
This recipe analysis does not include the sweetener or any adjustments you may make. 

 Servings: 2

  • Per Serving
    • Calories: 389
    • Total Fat: 1g
    • Carbohydrates: 32.7g
      • Dietary Fiber: 18.3g
      • Sugar: 13.6g
      • Net Carbs: 14.4g
    • Protein: 48.5g


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STOCK IMAGE- Please see images below.
Pizza is one of those foods that is notoriously difficult to eat when you have diabetes.  I'm always looking for ways to combat the inevitable high blood sugar that I'll get from eating it.  When I came across this recipe for zucchini crust pizza in the Moosewood Cookbook, I had to give it a try.  Not only is it really delicious, but it's pizza that is good for you!  


 Very Good Pizza! Started out at 99 for BG's and 2 hours later I was at 103!  My particular pizza had Pepperoni, Green and Red Peppers, Mushrooms, Onions, Artichokes, Sause and an abundance of cheese.

Ingredients:
·         Olive oil and flour for the pan
·         2 cups (packed) grated zucchini
·         2 eggs, beaten 
·         1/4 cup flour  (I used Almond Flour)
·         1/2 cup grated mozzarella (I just used the shredded cheese I had on hand)
·         1/2 cup grated parmesan
·         1/4 teaspoon dried basil (I didn't have Basil, so I added Oregano and Garlic Powder)
·         2 tablespoons olive oil

Directions:
1.    Preheat oven to 400 F.
2.    Drizzle a little olive oil in a 10" pie pan and coat lightly with flour. ( I used regular flour for this part)
3.    Combine the zucchini, eggs, flour, mozzarella, parmesan, basil, and 1 tablespoon olive oil in a bowl and mix well.
4.    Spread into the pie pan and bake for 35 to 40 minutes or until golden brown.
5.    About halfway through the baking, brush with the remaining olive oil. Remove from oven.
6.    When it has cooled for about 10 minutes, use a spatula to loosen the crust from the pan so it won't break later.
7.    Top with your favorite pizza items and bake at 400 F until heated through.
PHASE ONE- Mixture before being baked.



PHASE TWO- Baked 20 Min and pre Olive Oil.

PHASE THREE- Completely Baked and ready for Fixins

ALL THE YUMMY FIXINS

GET IN MY BELLY!

Nutrition Value Below is for using Regular Flour and Not Almond Flour
Servings:  4

  • Amount per Serving
    • Calories:  306
    • Carbohydrates:  10g
      •   Fiber:  1g
      •   Sugars:  2g
    • Total Fat:  20g
      •    Saturated:  6g
      •    Trans:  0g
    • Sodium:  402mg
    • Protein:  21g


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Hi!  My name is Amber.

I started this blog when I was diagnosed with Diabetes. It was a way for me to keep track of the various recipes I found and enjoyed. Cooking low carb was something new and required different ingredients, thought process, grocery lists and so on. It was an adventure for both me and my husband.

He has been amazing through all the discovery, changes and failed attempts at food. Extremely supportive and even eats lower carb versions of food with me.

We have tried the Ketogenic diet, and if I had more will power, I probably would have stuck to this. However, it did open my eyes to a new style of eating and the many wonders of extreme substitution for food. Ketogenic recipes seem to have much better flavor than most of the standard recipes I have tried and I will continue to work on creating low carb, keto friendly recipes. But, I cannot promise they will all be Keto friendly.

In addition, I do have some family that has Celiacs and I am aware of those limitations as well. While I may not go out of my way to make something Gluten Free (Unless cooking for someone who needs it, ofcourse) I will do my best to tag things Gluten Free that are. If you see anything tagged incorrectly, please let me know.   I'm by no means a professional. I will provide you with all the information I can and I hope you enjoy the recipes I post as must as I do!



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