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I have been looking for a pasta recipe that I could use with my new pasta maker that my mom bought me for Christmas a couple years ago. Most of the recipes I find don't use a press or pasta cutter etc.
I finally found one that seems to work out great! It took me a couple tries but I finally got it to work.

I am going to adjust the recipe a bit with some additional directions from the recipe I found. I found the recipe here and (here. You will have to use a translator for the 2nd link as it is all in german).

The Pasta turns out very good. Though be careful of eating too much since the primary ingredient is soy. You can see an alternate option below with coconut flour - though I have not tested this yet.
Its a bit al dente - but would be EXCELLENT in soup! I only have a fettucini cutter, but I'm sure it would be great for other things as well.

Ingredients:

  • 120 grams Soy Flour 
  • 80 grams Vital Wheat Gluten
  • 2 tsp Salt
  • 2 XL Eggs (Approx 140 grams of egg w/o shell)
  • 2 tsp Oil
  • 2 Tbsp Warm Water
Directions: 
  1. Mix all dry ingredients together
  2. In a separate bowl mix oil, eggs and water (Important to be in a separate bowl)
  3. Slowly (Very important!) Slowly mix in the dry ingredients until the mixture becomes doughy. 
  4. Knead the dough adding more of the dry ingredients until you get a soft slightly tacky/dry dough. 
  5. Wrap in Surran Wrap and let rest for 30+ minutes.
  6. Process the dough in sections through a pasta maker
To Cook Pasta:
  1. Boil water with salt
  2. Add noodles - Watch water carefully as it tends to foam up and overflow
  3. Cook Noodles for 2 minutes. 
  4. Drain and add to meal/soup etc. 
Storing:
  • Store in the refrigerator
  • You can try the freezer though this has not been tested. If anyone does test this, please let us know your results :)
Notes: Option to substitute Soy for Coconut flour. - I haven't tried this but did see this as an option in comments. If using coconut flour you will need to double the eggs


Depending on how thin you roll out the noodles and the style of noodles changes how many servings you will get. 
To make it easier - This is the nutritional value for ALL of the ingredients. Divide by the number of servings you get to find the appropriate values 


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I found this recipe from The Primitive Palate. I was EXTREMELY skeptical that they would even be good considering the ingredients. I still am fairly impressed. I read a large amount of comments on the blog before deciding that all the good news was worth giving the recipe a try. The recipe makes about 12-15 tortillas.

These end up being pretty sturdy and don't really fall apart at all. To be safe we still lined the tortilla with a leaf of lettuce, but I don't think it was necessary. The optional seasonings compliment taco's REALLY Well, though without the filling the seasoning in the tortillas can be a bit strong.

Ingredients

  • 4 oz. Hot & Spicy Pork Rinds (regular work just fine, too)
  • 1 (eight oz.) package cream cheese, softened
  • 8 eggs
  • 1/3 cup water
  • 1 tablespoon granulated garlic (*optional)
  • 1 tablespoon ground cumin (*optional)


Directions:

  1. Place pork rinds into a food processor and blitz for about 10 seconds, until they are dust. 
  2. Add all other ingredients to food processor and blitz for about 45 more seconds. Until you have a nice smooth batter.
  3. Preheat an electric griddle to high. (Using a non-stick pan on the stove top would work also, I would just set the heat to medium-high)
  4. Spray cooking surface with a little spray oil (I use either coconut oil or olive oil spray) and pour 1/3 cup of batter onto griddle.
  5. Gently spread the batter as thin as you can with a rubber spatula and cook for about 2 minutes or until golden brown.
  6. Flip tortilla and continue to cook for about 45 more seconds.
  7. Repeat with the rest of the batter.

*These tortillas can be made ahead and wrapped in plastic, or stored in the freezer!

I have not been able to find a recipe analyzer that can locate pork rinds or chicharrones for pork.  I do know that this is a VERY low carb recipe. I will continue to look for something that can provide a proper analysis . 
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Before being diabetic I hated chocolate. About 2 months before being diagnosed my chocolate loving switch was flipped and of course now that I am diabetic - it's not the best thing in the world for me.
I've never been much for fudge and I have never made a regular batch of fudge either. But this stuff is actually pretty darn good!

It is very rich so small pieces are plenty!
I obtained this recipe from lowcarbyum's blog.

INGREDIENTS

  • 2/3 cup powdered sweetener (Sukrin Melis* or Swerve Confectioners) I used a combination of powdered swerve and straight erythritol.
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil or ghee
  • 1/4 cup coconut milk
  • 1 1/2 tablespoon cocoa


INSTRUCTIONS

  1. Line a small container with parchment paper. (I used 7.5 x 5 size)
  2. Place sweetener, peanut butter, and vanilla extract in medium bowl. Set aside.
  3. Mix coconut oil, milk, and cocoa in small saucepan. Bring to a boil.
  4. Pour hot mixture over the ingredients in medium bowl. Stir until well combined.
  5. Spread into prepared container. Allow to cool in refrigerator. Slice into squares. Store in the fridge.


Nutrition facts are from the blog I obtained the recipe from. It is always good to recheck nutrtion facts for yourself. 
Makes 28 small squares (about 3-4 squares per serving)

Nutrition per square: 50 calories, 4.8g fat, 22mg sodium, 1.2g carbs, 1.2g protein, 5.7g erythritol
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I don't have a clue what to call this. I had a craving and threw it together and all I can say is " YUM!" to the nth degree. Absolutely delicious. And I'm sure my heart will agree regardless of all the butter and cheese.  All Measurements are approximate. I made it on a whim and should have written down what I put in and actual amounts.







Ingredients:

  • 2 lbs Mushrooms
  • 1.5 -2 lbs Chicken 
  • 1/4 c. Butter 
  • 1-2 Onions Sliced
  • 2 oz Cream Cheese
  • 1/2 pint Heavy Whipping Cream
  • 1/4 C White Wine
  • Salt
  • Pepper
  • Garlic Powder
  • Onion Powder
  • Basil
  • 1/4 c. Minced Garlic
  • 2 Cups Mozzarella Cheese
Directions:

  • Melt 2 T. Butter in a large skillet and add minced garlic
  • Set chicken in the pan and add White wine, Sprinkle lightly with Garlic powder, Pepper, Salt, Onion Powder and Basil. 
  • Set Stove on Med. Low and cover. Let chicken cook for 5 min then turn and cook another 5 min.  Lightly season again. 
  • Remove Chicken and place in 9x13 Pan leaving any remaining butter seasonings etc in the pan. 
  • Drop Remaining butter, Mushrooms and Onions in skillet. Cover and cook for 5-10 Min - Stirring occasionally. 
  • Scoop Mushrooms and place in the 9x13 pan with the chicken, leaving seasonings and butter in the skillet. 
  • Place 9x13 pan in oven at 350 while making the white sauce 
  • Pour Heavy Whipping Cream into Skillet and cook down. Add cream cheese. 
  • Once mixture is combined thoroughly pour over Mushroom and Chicken
  • Cover with Mozzarella Cheese and Continue Baking until Chicken is done.
Eat and enjoy the wonderful deliciousness that is garlic, creamy, mushroom mozzarella chicken. 
As an afterthought - It would be really good to add about 1/2c parmesan cheese to the sauce.

Servings: 6
Carbohydrates: 10.46g
Fiber: 2.6g
Sugar: 4.84g
Calories: 359kc
Protein: 45.42g
Fat: 15.69g

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I have tried another English muffin recipe but did not like the flax seed taste. The nice thing about this recipe is no flax seed taste!  It is very simple to make and has oven directions as well.  I found the recipe originally from beautyandthefoodie.com






 The cons:
  •  It does have a slight eggy smell and eggy taste when not put with anything. For example - just butter. But I tried it with peanut butter and did not notice the eggy taste at all. 
  • It is very soft.  - Even toasted there is not really any crunch to it. I love my crunch. This isnt a horrible con but figured I would point that out. 
Don't take my word for it though - Try it yourself - there are many more pro's than there are con's. Let us know what you think!

 Ingredients:
  • 1/2 TBSP butter or coconut oil, melted
  • 1 TBSP Coconut flour
  • 1 TBSP Milk (Unsweetened coconut, almond milk, half and half)
  • 1/8 tsp Baking Soda
  • 1/4 tsp Apple Cider Vinegar
    • 1/2 tsp baking powder can be used in place of the baking soda and apple cider vinegar
  • Optional Items:
    • 1 Pinch Sea Salt
    • 1/4 tsp honey or 6 drops liquid stevia  (If omitting sweetener use full fat canned coconut milk for milk option)
    • 1/8 tsp Vanilla - for sweeter muffins.
Directions: 
  • In a small dish mix the baking soda and apple cider vinegar
    • If using baking powder, mix the coconut flour with the baking powder
  • In a ramekin, melt the butter
  • Add in the remaining ingredients and mix well. Press out any clumps and scrape down the sides. 
  • Cook in microwave for 1:30 - 2:00 minutes. (Until center is firm)
    • If baking in the oven - 400 degrees for 12-15 minutes
  • Cool well to handle 
  • Cut in half and toast in a buttered or oiled pan - Important step
    • I have not tried just putting them in a toaster - but this may be an optional alternative


** Please Note - this does not include option ingredients. 
**Listed nutrition is using coconut oil and unsweetened coconut milk

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I love lemon bars but there are so many recipes out there that are either too tangy or too high carb or too sweet.  I think I finally found one that is perfect. The only thing I think I would change is the crust slightly - Its a bit crumbly. Still good though.

I did modify the recipe I made slightly to avoid the tangy flavor. So what you see is the what I did.

For the Crust:
  • 6 Tbl butter
  • 2 cups almond flour
  • ⅓ cup granulated sugar substitute 
  • 2 Tsp Lemon Extract

For the Filling:
  • ½ cup butter
  • ½ cup granulated sugar substitute 
  • ½ cup fresh lemon juice
  • 2 tsp Lemon Extract
  • 6 egg yolks
  • ½ tsp xanthan gum
  • 2 Tbsp unflavored gelatin 
  • 1/4 C Powdered Erythritol (If you have granulated you can grind it to powder)
Direction:

For the crust:
  1. Melt the butter in the microwave or a small saucepan. 
  2. Add the almond flour, sweetener, and lemon extract, stirring until fully combined. 
  3. Press the dough evenly along the bottom and ½ inch up the sides of an 8 x 8 inch square pan.
  4. For best results line the pan with parchment paper or foil first, then you can simply lift out the completed lemon bars. ( I did not line the pan)
  5. Bake at 350 degrees (F) for 10 minutes. 
  6. Remove and cool while you make the filling.

For the filling:
  1. Melt the butter in a small saucepan on low heat. 
  2. Remove from heat and whisk in sweetener, lemon juice, and lemon extract until dissolved. 
  3. Whisk in the egg yolks and return to the stove over low heat. 
  4. Whisk continually until the curd starts to thicken. 
  5. Remove from the heat and strain into a small bowl. 
  6. Whisk in the the xanthan gum and gelatin until dissolved and smooth.
  7. Pour the filling over the pre-baked crust and spread out evenly to the edges of the pan. 
  8. Bake the bars at 350 degrees (F) for 15 minutes. 
  9. Remove and cool. 
  10. Sprinkle with Powdered Swerve before serving if desired. 
  11. Cut into sixteen 2 x 2 squares.


The filling would also make an excellent filling for Lemon Meringue Pie. Though I would add more sweetener to the filling since we would not be adding in the powdered erythritol.


Nutrition Facts Per Serving:

  • Calories: 197.9
  • Fat: 18.7g
  • Carbs: 8
    • Fiber: 1.6
    • Sugar Alcohol: 3g
    • Sugars: 1.7g
    • Net Carbs: 3.4g
  • Protein: 4.6g


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My husband and I decided to meal prep for a week. I have been horrible with craving sweets lately and with nothing prepped I've been going after every high carb thing I could grab - BAD ME!

So - I decided to make cookies and mini cheese cake.
Cookies are a classic and have been posted earlier.
The cheese cake recipe I found was one of those Facebook video/posts that looked really good.

Peanut Butter Mini Cheese Cakes.

Personally a bit rich and peanutbuttery for me, but they were still good.

Ingredients:

  • 30 Ritz Crackers
  • 1/2 cup Peanut Butter
  • 1/2 c sour cream
  • 16 oz Cream Cheese
  • 1/2 c. Sugar
  • 1 tsp Vanilla
  • 2 Eggs

Directions:
  • Form peanut butter sandwiches with Ritz crackers. 
  • Place them in the bottom of each cup of a muffin tin. 
  • In a large bowl beat together 16 oz cream cheese, 1/2 cup sugar. 
  • Then add 1/2 cup peanut butter, 1/2 cup sour cream, 1 tsp vanilla, 2 eggs, and beat again. 
  • Pour mixture over each peanut butter sandwich until each cup is 3/4 full. 
  • Top with crushed Ritz cracker. 
  • Bake for 22 minutes at 275°F. 
  • Let cool completely and then refrigerate 2 hours.

I think I messed up the recipe when we originally made it. I think I did a full cup of PB instead of half.  I might try to make them again another time.  

Enjoy and let us know what you think!

Servings: 15


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(Recipe obtained from finecooking.com)

This recipe was originally listed for Halibut. I tend to like my Cod so, that is what I made this with.
This is easily one of my favorite recipes. It has such a light and fresh taste. It is very filling too!

The recipe has mint added to the spinach which I originally thought it would not be good together. I haven't used a lot of mint (really ever) in savory meals.  It really adds to the flavor and I don't know that eliminating anything in the recipe would keep the flavor the same. It is truly a delicious meal that I will be making many more times!

Ingredients
  • 2 tsp. finely grated fresh ginger
  • 1 tsp. finely grated garlic
  • Finely grated zest and the juice of 1 lemon
  • 2 Tbs. plus 1 tsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Four 1-inch-thick skinless halibut fillets, 6 to 8 oz. each (I used Cod instead)
  • 2 medium leeks, white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced
  • 3 cups lower-salt chicken broth or vegetable broth; more as needed(I used 3 cups of hot water and 2.5 Tblsp of soup base powder)
  • 4 cups lightly packed spinach leaves, rinsed and roughly chopped
  • 1/4 cup roughly chopped fresh mint
  • 1/4 cup thinly sliced scallions
Directions:


  1. In a small bowl, mix the ginger, garlic, lemon zest, 1 tsp. of the olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Pat the mixture evenly all over one side of the fish. 
  2.  In a 10-inch straight-sided saute pan, heat the remaining 2 Tbs. oil over medium heat. Add the leeks and saute, stirring constantly, until softened, about 5 minutes. 
  3. Add the broth and 1 Tbs. of the lemon juice. Cover and bring to a simmer over high heat. 
  4. Arrange the fish lemon-ginger side up in a single layer on top of the leeks. If necessary, add more broth until the fillets are almost but not completely submerged. Cover and turn the heat to low. 
  5. Gently simmer until the fish is just cooked through, 8 to 10 minutes. 
  6. With a slotted spatula, transfer the fish to 4 shallow bowls. 
  7.  Add the spinach, mint, and scallions to the broth and stir until slightly wilted, about 1 minute. 
  8. Season to taste with more lemon juice, salt, and pepper. Ladle the vegetables and broth around the fish and serve.

The nutritional data for this is listed with the Halibut. - When we made this with cod we ate about 3-4 oz of Cod with the serving. (Nutritional Data obtained from https://happyforks.com)

Recipe listed makes 4 servings - Details below show data per serving.


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Every time I go to the store I get irritated at all of the sugar that is put into yogurt. The best I have always found was about 15g of carbs and almost all of that being sugar.


I finally found something different. It takes a little getting used to as the taste is quite a bit different and so is the consistency. My husband describes it as 'flavored sour cream'. After about 2 -3 of these, its not bad at all. It doesn't hold the overly sweet taste that other yogurts have. It also has natural sweetener instead of artificial. To top that - it has fiber as well!




15g of Carbs
 -- 6 of these are Fiber
 -- 7 of these are Sugar

I see all perks and no drawbacks :)

The flavors do seem a bit limited as far as what I can find in the store but at this point, we should all be used to that. ☺ Their website lists several different flavors available in the 'Zero' line of yogurt.
I've listed these below, but to ensure you are getting up dated information here is the link to their website too.



Nutrition Facts listed are for the Vanilla Flavored Yogurt











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