Saturday, February 21, 2009

Whole Foods? Why yes! Thank you!

So I've been on hiatus and it was mostly because

a) I'm a nursing student and I have very little, if any, free time.

b) I've been working with a counselor on my eating disorder and step one was to quit dieting. No low carbohydrate, no low calorie, no low fat, no nothing. To get my mind out of the mindset of "good" vs "bad" foods which contribute to my need to eat a lot of "bad" foods.

So I'm doing pretty good. I have decided that some foods are better for my body and that I actually enjoy eating them. So I will make them the focus of my eating and leave the junk as a treat to be enjoyed... not something for every meal.

I'm also trying to eat a bunch of small meals throughout the day. I feel like I've overeaten so far today... So maybe a small meal every 2 hour is not what my body needs. Maybe a small meal every 3 hours... I'll try it this afternoon. :D

So that's it. I've eaten some goodies today and I'll share them with you when I made them again and get a picture because they are DEFINTELY along these lines. :D

And yes, my graphics need to be updated... I will when I can. Right now? Not so much. :D

Sunday, January 25, 2009

McGriddle Quiche

[0] 1 pound sausage (I used Jimmy Dean All Natural) **Need to review carb count**
[0] 6 eggs
[4] 4 oz cream cheese (softened)
[.25] 2 tbls SF Maple Syrup


[4.25] For Entire Quiche
[1.0625] Per serving at 4 servings

Preheat oven to 375 F

Brown sausage and drain.

Mix eggs, cream cheese and SF Maple Syrup. Stir in sausage. Transfer to 8x8 glass PAM'd pan (Original, not Olive Oil).

Cook in oven for 45 minutes.

Remove. Cool (for like 2 minutes!). Serve.

Loved it fresh, did not love it as leftovers.

Still working on the swirls so will be working on this recipe in the future. It was, however, soooo delicious!

Thursday, January 15, 2009

Bacon Maple Quiche

Bacon Maple Quiche

[0] 6 eggs
[6] 6 oz cream cheese (softened)
[0] 1 package REAL Bacon Bits (or a few slices of bacon, cooked and crumbled)
[0] Davinci's Sugar Free Pancake Syrup


[6] Total Batch
[1.5] Per Serving at 4 Servings

Preheat oven to 375 F.

Mix eggs, cream cheese and a splash of Sugar Free Pancake Syrup until well blended. Mix in bacon bits (will sink to the bottom). Transfer to clear glass 8x8 pan that has been sprayed well with Original Pam. Place in oven for 5-7 minutes. Remove.

Pour more syrup over the top of the quiche and cut into the mixture with a knife. Place back into oven and cook for 37-40 minutes, until cooked through.

Remove, allow to cool and enjoy.


Loved it fresh, did NOT love it as left overs.

Breakfast - Steak Umms with Scrambled Eggs

Steaks Umms

Pull frozen brick out, sprinkle with favorite beef spices and cook over medium heat, turn half way through and break up when can.

Scrambled Eggs

Your favorite way! I like mine beat with a little cream and I throw in my favorite vegetables when I can (tomato, green onion, etc) and top with a little cheese. NOM!

Friday, November 28, 2008

Blueberry Cheesecake

[8] 1 bar Cream Cheese
[1] 1/4 cup Heavy Whipping Cream
[7] 1/4 cup Blueberries (if frozen, not in syrup)
[0] 2 tbls Splenda or 1 splash blueberry davinci's syrup
[16] for entire batch
[2] per serving at 8 servings
Warm the cream cheese. Add the heavy cream and splenda, mix thoroughly. Add most of the blueberries. Mix and pour into container. Sprinkle remaining blueberries on the top. Return to fridge to allow to harden.
Eat at your leisure!!!

Cheese Broccoli Soup

[20] 1 bag Frozen Broccoli Florets (or cut pieces)
[6] 1/2 Onion
[2] 8 oz Colby and Jack Cheese
[8] 8 oz bar of Cream Cheese
[4] 1 cup Heavy Whipping Cream
[0] 2-4 dashes Cayenne Pepper
[0] 1 tbls Yellow Mustard (Frenches, preferred)
[1] 1 cup Chicken Broth
[41] Entire Batch
[6.8] Per Serving at 6 Servings
Sautee the onion in butter till translucent. Defrost the broccoli. Run both through chopper or blender. Return to soup pot and bring to medium low heat. Add cream cheese and stir until melted and mixed thoroughly. Add cream and allow to warm up. Add yellow mustard and cayenne pepper. Stir thoroughly. Add chicken broth and allow to warm up. Add cheese and stir, constantly until melted, warm and thoroughly mixed. Serve!

Friday, November 21, 2008

Salad Dressing - Avocado

[3.5] 1 Avocado
[1.8] 3 tbls Sour Cream
[1.5] 3 tbls Mayo
[0] 1/4 cup Heavy Whipping Cream
[1.4] 1 tbls Lemon Juice
To taste: Garlic powder and Salt


[7.2] Total Recipe (approximately 1 1/2 cups, 24 tbls)
[.6] Per serving, at 2 tbls per serving, 12 servings for total recipe


Cut the avocado, spoon out the goods into a bowl, discard skin and giant awesome marble of a seed.

Add sour cream, mayo, lemon juice and salt. Mix in blender (immersion blender... vroooooooom!). Once it's blended nicely, start adding the heavy cream in small batches and mix. Stop when it reaches the correct consistency.

Top your salad... OMG! Sooooo good! :D

I hear that home made salad dressing only lasts a few days... 3-5 I'd assume... so eat it up!

Salad - BLT


[1.2] 1 Romaine Heart (about 3 cups)
[1] 1/2 cup cheese crumbles
[4.3] 1 tomato diced
[0] 1 box precooked bacon


[6.5] For the entire salad (before dressing)
[3.25] Per serving at two servings


Chop the romaine heart. Put in a bowl.
Dice the tomato. Put in the bowl.
Chop the precooked bacon. Put in the bowl.
2 medium handfulls cheese crumbles. Put in the bowl.

Throw in some dressing. Toss. Serve!

Thursday, November 20, 2008

Rockin' the iPhone - Low Carb Style

I was stuck in town for a while today. So I went to Sonic because I was SOOOO thirsty. I whipped out the iPhone, opened my app that has fast food nutritional info in it and checked it out. 4g net carbs for Large Diet Cherry Limade. AWESOME!

Order my drink, use iPhone to check the bank account. (Another app) and everything is awesome.

I get my drink, open my program to track my carbs and enter in my drink info.

Opened the fast food nutritional info app again and checked carbs for a few fast food joints, decided to get a salad at Subway (rockin' 10g net carbs).

Checked my notes for all the errands I needed to run and I was

Multi-task queen? Thy name is Jenn. :D

Sunday, November 16, 2008

Low Carb iPhone

I'm not finding much in the way of Low Carb for iPhone so here's my two cents for the Low Carb world.

Apps that I am diggin'.


Apparently used to be called iScale.

I was able to rearrange the way it present information so it tracks my Net Carbs for the day instead of me counting them up on here. AWESOME! :D

I can also enter my daily weight, but I'm not sure what it's doing with the info besides storing it.

This program is in the process of being upgraded and the creator is in touch with the customers so I figured I'd get in on it.

Other than this one, I had a HARD time finding something to track my carbs with. If you wanna track calories or Weight Watcher points, they have you HOOKED UP! :D


Okay, the website seems pretty useless for Low Carb. But I deleted the sample recipes it came with and I'm slowly entering my recipes into it. I wish I could sync it up with the computer and do the data entry on here but not so lucky. I also wish there was a "notes" section or something so I could track the carbs in each recipe. I'll probably just do an extra directions entry and include the carbs on it.


My Mom sent this one to me. I thought it was pretty useless. WHY would I want to data entry my grocery list onto the iPhone when it's all in my head? But she's never led me astray before and I really need to remember to follow her lead. So I started goofing with it and I really, really like this app. AND it organizes my grocery list by aisle so if I actually consult the iPhone while shopping I can get everything while on the correct aisle instead of remembering after I get a good spot in the checkout line. :D

There's a favorites list, so I can store my most common items on it. Will be awesome when I wonder if I'm forgetting something. :D

Saturday, November 15, 2008

Chicken and Dressing/Stuffing (Ground Almonds)

[0] 2 large cans Cooked Chicken (fresh boiled or leftover would be better, need about 3 cups of meat)
[13.6] 1 cup Ground (Natural/Raw) Almonds (If you use Almond Flour, there are 24g carbs per cup)
[3] 1/2 cup Onion
[3.4] 1/2 cup Green Pepper
[2.8] 7 small Celery Stalks (about 5 inches long)
[1] 2 tsp minced Garlic
[1] 1 cup Chicken Broth
[1] 1 cube Chicken Bouillon
[0] 3/4 tsp Baking Powder
[0] 1 egg
[To Taste] Salt, Pepper, Poultry Seasoning


[25.8] For the entire recipe
[6.45] Per serving at 4 servings

How To Make This Deliciousness

Preheat the oven to 350 F.

Dice the celery, green pepper and onion and sautee in butter with garlic until soft. Put aside.

Place the chicken in an 8x8 greased pan.

Mix the ground almonds, spices, baking powder. In a separate bowl whisk the egg, chicken broth and chicken bouillon cube. Mix with ground almond mixture. Gently add the sauteed vegetables. Cover the chicken.

Cook in oven for 35 - 60 minutes (to desired dryness).


I don't like mine wet so I cooked it for about an hour.

Chicken Corn Chowder

I made this while I was not feeling well so there are no pictures. I'll get some when I make my next batch (which should be soon) so you'll get them when they are available.

[0] Boiled Chicken (about 5 breasts, 3 were very small)
[28] 1 cup Fresh Corn (2 regular sized ears, if you use canned check for added sugars and adjust accordingly)
[6] 1/2 large onion, diced
[0] 2 tlbs butter or margarine
[6] 6 cups chicken broth (1 large box)
[3] 3 cubes chicken bouillon
[2] 1 cup heavy whipping cream


[45] Entire Batch
[7.5] Per Serving at 6 Servings

Peel the corn and put into a pot of boiling water for 3-5 minutes (just want to soften enough to remove from the cobb). Remove. Add the raw chicken and boil until cooked through. Remove. Drain water.

In the pan put the butter and sautee the onions until clear over medium heat.

Add the cream and bring to a boil (still at medium heat). Add the chicken broth and bring to a bowl (still at medium heat).

While that is warming up, cut corn from the cobb and put aside. Dice the chicken and put aside.

When the cream and broth come to a boil add the chicken and corn.

(I threw in a couple dashes of cayenne pepper, black pepper and salt to enhance the flavors)

Let simmer 20+ minutes. Stir occassionally.


(Mine simmered about 40 minutes and I think it REALLY helped the flavors.)

Saturday, November 8, 2008

Tomato Cucumber Red Onion Salad

The chunks are

[8] Tomatoe (2 small)
[2] Cucumber (1 cup)
[5] Red Onion (1/2 cup)

The goop is

[0] 3 tbls Mayo (Helmans Canola)
[0] 1/2 tbls Apple Cider Vinegar
[0] 1 tbls Horseradish Mustard

Spices (all to taste)

Dill Weed


[15] Total Recipe
[7] Per Serving at two servings

Cut the veggies into chunks. Put aside. In a bowl mix mayo, apple cider vinegar and horseradish mustard. Add the veggie chunks and spices. Mix softly with a spatula. Let sit in fridge for at least an hour to let all the flavors meld together.


* Would be good with a zucchini diced up into it.
* If you only use the veggie amounts on this recipe, you'll end up with extra goop. Maybe use 2 tbls mayo and 1/2 tbls mustard

Pizza - Chicken Spinach Alfredo

You'll need the fabulous Zucchnini Crust by Jamie (aka The Fabulous Cleochatra).

[0] Chicken (I used one can, drained)
[1] Bag of Spinach
[4] 2 Cup Heavy Cream
[0] 2 Egg Yolk
[0] 3 Tbls Butter
[2] 1 cup Grated Romano

[3] Toppings (makes enough to cover 2 LARGE pizzas)
[9] Zucchini Crust
[12] Entire Pizza

[2] per slice (at 6 giant slices)

Cook and dice your chicken or open a can, drain and squeeze in a towel to get the excess juice out. Put aside.

Blanche bag of spinach, drain and squeeze in a towel to get excess water out. Put aside with chicken. Mix thoroughly. I had to run scissors through the spinach to get it declumped to mix with the chicken. Put aside.

Put 3 tbls butter in sauce pan and melt. Add 2 cups heavy cream and bring to a boil. Put beat the egg yolk by hand to liquify. Add to the heavy cream when it comes to a boil. Stir the heavy cream and egg with a beater. Add the cup of Romano cheese. Keep stirring with the beater till happy with the consistency. Add the chicken and spinch and mix with a large spoon or spatula. Turn down heat.

Top pizza crust. Spread evenly. Serve!


Wednesday, November 5, 2008

Taco Soup

My picture is ugly so when I get it posted don't think it's a reflection of how YUMMY this soup is.

[0] 1 lb lean ground beef
[13] 1 can Rotel (diced tomatos and chili peppers)
[16] 1 tub Black Bean Pico de Gallo (a mixture of [4] 1/2 cup diced tomatoes and onions, [6] 1/4 cup black beans, [6] 1/4 cup corn and some cilantro)
[2] 2 tsp diced garlic
[2] 1 zucchini shredded

Chili Powder
Red Pepper Flakes
Black Pepper


[33] Entire Batch - Makes 6 Servings
[5.5] per serving

Brown the beef with the spices and the garlic. Add the can of rotel and the tub of Black Bean Pico de Gallo (or the ingredients individually). Throw in 2 cans of water. Let it warm up and simmer for 20 minutes (give or take). Add one shredded zucchini. Stir. Admire your Taco Soup and serve! :D


* Makes very good left overs.
* A touch of shredded cheese and a little sour cream are yummy with the soup.
* If you add too much chili powder, it will taste like chili. Cutting the recipe with heavy cream does NOT help.
* Taco soup does not really work as a heavy cream based soup.

Saturday, November 1, 2008

Shredded Cranberry Pork

[12.5] 1 1/2 cups Fresh Cranberries
[1.5] 1 1/2 cups Chicken Broth
[0] Pork Loin Roast


[14] For entire recipe.
[2.5] per serving (at about 6 servings)

Throw in Crock Pot with favorite Pork Spices. I added parsley, salt, pepper, rubbed sage and my BELOVED Garlic Powder. If you are unsure, use those. They are tried and true and go EXTREMELY well with pork roast. Let cook for 8+ hours. 10 - 12 are AWESOME!

30 minutes before dinner time, pull the pork loins out of the crock pot. Shred with two forks. Return to crock pot and mix with the fluid. Let cook 30 minutes longer. Remove from crock pot. Either let cool 3-5 minutes or serve and let everyone figure out their own cooling time (I'm kindof sadistic like that, so I go the latter route!)


You'll need the fabulous Zucchnini Crust by Jamie (aka The Fabulous Cleochatra).

The Crust

All Decorated and Out of the Oven

I've topped this one with
[4.5] Tomato Sauce
[2] Canadian Bacon
[1] 1 cup Cheese

[9] Zucchini Crust

---------- Totals

[16.5] Entire Recipe
[2.75] Per Slice (at 6 GINOURMOUS slices)

I love a nice big slice of pizza. NOM NOM NOM!

I did not let the pizza crust harden sufficiently (delicious but really floppy) so I stuck the entire pizza back in the oven at 150 F for 30 minutes (so far) to dry it out and let it harden. I also used probably more zucchini than I should have, but I wanted to use the entire pan instead of "most" of it. We'll see if the extra time in the oven helps. :D --- It does not. It made the entire thing less pizza like (but still delicious!)

Reviewing the crust receipe, it does say "let it cool/rest" which I did not. I was so excited I topped it and threw it back in the oven. Maybe I'll be more patient next time.

Funnel Cake (Enjoy At Your Own Risk)

Funnel Cake

I'm sorry but I will NOT be furthering this recipe. If you are sensitive to grease (which I usually am NOT!) then I would not recommend this recipe. But I wanted to share it because SOMEONE, SOMEWHERE will enjoy it. :D

I ate the messed up version and I had a tummy ache all afternoon, evening along with the general yucky feeling. Not how I enjoy spending my day.

[1.6] 2 oz Cream Cheese
[0] 2 eggs
[0] 1 splash Davinci's (your flavor of choice) or a packet or two of Splenda (again, to your taste)

Put a medium size, deep (at least an inch, preferable inch and a half) pan on the stove over medium heat. Put a deep layer (1/2 inch) of canola oil and let it warm up.

Mix it in a food processor until it's blended VERY well. No chunky cream cheese in this recipe. I put it in a zip lock bag. Nip the tip of a corner of the bag (and just BARELY cut it. If it's too big this is not work (hence the messed up version I ate that I mention earlier). Squirt into oil making a few circles around the pan going into the center. Basically, trying not to let the batter touch itself. Swirl the oil as it cooks to cover the tops of the "funnel cake".

When done, remove with tongs and transfer to paper towel lined plate to drain grease. Do not pat! They will mush and won't be as pretty.

Do not cook it as dark as a funnel cake (like in the picture). The dark parts are NASTY! DON'T EAT THEM!!!

After you have cooked it all and let it drain, transfer to the plate you'll eat it off of. Sprinkle with Cinnamon and Granular Splenda (the kind for cooking) if you want it to be pretty like a funnel cake and you DO! after all!!! What else is the appeal of a funnel cake? It doesn't really have a flavor.

So there ya go! Enjoy!!!

Tuesday, October 28, 2008

Beef Cabbage Casserole

[16] 4 cups cabbage (when shredded and sauteed)
[6] 1/2 onion (diced and sauteed)
[2] 2 tsp minced garlic
[0] 1 lb lean ground beef
[16] 1 cup low sugar ketchup (or sugar free tomatoe sauce if you can find it)
[2] 1 cup shredded cheese

[42] for the total recipe
[6] per serving (makes 6 servings)

Brown the lean ground beef. Season to taste. Drain.

Sautee onion and garlic in EVOO till onion starts to become transparent. Add to meat mixture.

Add cabbage to pan and extra EVOO if needed. Sautee till good and limp. Remove from heat.

In bowl with meat, onion and garlic add low sugar ketchup (or sugar free tomatoe sauce) and mix thoroughly. Add the cabbage and mix. Transfer to 9x13 pan. Top pan with shredded cheese. Put in preheated oven (300 F) and let it cook for 30 minutes.

Remove. Sprinkle the top with favorite spices (I did a little Tony Chacheres and Black Pepper), take a picture, sing a song as you serve yourself a big fat helping, move to the table and mmmmmmmmmmmmmm... get your NOMS on! :D

Monday, October 27, 2008

LC Stuffed Bell Peppers

[0] 1 lb lean ground beef
[12] 4 Red Bell Pepper
[6] 1/2 Yellow Onion
[1] 1 tsp minced garlic
[8] 1/2 cup Low Sugar Ketchup
[0] 1 package Miracle Noodles
[1] 1/2 cup shredded cheese

[26] Total for the recipe
[6.5] Per pepper
All carb counts rounded up

Brown the ground beef with favorite seasonings. I used Tony Chacheres. Break beef into small chunks. I ran the cooked and drained meat through the food processor to get the chunks good and tiny. In the pan I sauteed the yellow onion (diced) with garlic and a little EVOO (extra virgin olive oil).

After rinsing the Miracle Noodles thoroughly I put them on a dish towel and tried to get most of the water off them. Then I put them on a chopping board and ran a sharp knife through them. A lot. Until they were pretty much riced.

I took the red peppers, cut off the tops, seeded them, dampened the peppers, put in a microwave safe baking dish, put in the microwave for 3 minutes.

Mix the beef, onion, garlic and chopped noodles. Add the 1/2 cup of low sugar ketchup. Stuff into the softened peppers.

Cook in oven preheated to 350 F for 35 minutes. Pull out, top the peppers with cheese. Cook for 5 - 10 minutes.

Beautiful Crepe

When I get home today I am totally gonna hook you up with a picture of my most beautiful crepe to date. Sooo gorgeous!

Here it is all nekkid... Awww, are you lonely little delicious crepe?

Mmm... some whip cream... oh la la! Are you coming on to me, Mr. Crepe?

Oh Mr. Crepe... you are sooo irresistable with that swirl of Sugar Free Davinci's Pancake Syrup... I MUST HAVE YOU!

Yeah... It was sooo good. :D

Sunday, October 26, 2008

Miracle Noodles With Cheese Sauce

[0] 1 package Miracle Noodles (well rinsed)
[4] 1/2 cup heavy whipping cream
[1] 1/2 cup shredded cheese (colby jack used today)
[0] Tony Chacheres (to taste) (has salt so none added)
[0] Chicken Seasoning (to taste)

[5] Total recipe, including ALL of the super delicious sauce. Mmmm... eat it if you can afford it. If not, just use it for flavor and save for the next batch. :D

Rinse the noodles super well. I rinsed them in cold water, soaked in cold water (5+ minutes), drained and rinsed in hot water, soaked in hot water (5+ minutes), drained and rinsed in cold water, soaked in cold water (5+ minutes), and drained. Sample a noodle, just to be safe, and make sure the fishy taste is gone.

Thanks for the Miracle Noodle advice Chai, it works great!

In a small sauce pan I warmed up the heavy cream, just warm to touch, NOT hot, like warm tap water. Then I added the shredded cheese and swirled the pan and left it on low for a while for the cheese to melt. I just swirled the pan and let the cheese melt. I threw in a good sprinkle of Tony Chacheres. Then, for funsies, I threw in some Chicken Seasoning.

(If you melt the cheese quickly it will not turn into a sauce, but the cheese will be stringy and you'll have a mess. No good, take your time.)

After the cheese had melted I added the noodles to the pan and let them warm up. Using a spatula I rolled the sauce and noodles around so the noodles could start to soak up the delicious flavor I was developing.

Transfer to bowl and ENJOY!

This has a really nice buttery flavor to it. I'm not sure where the butter came from, must be something from the mixture of cheese and heavy cream. To cut down on my carbs I'm not going to eat the sauce but it is really, really delicious!

Zucchini Cakes

Attempt One:

Yeah, they're dark. First batch. This is a recipe in progress. It's not quite "there" yet.

[3.5] 3 1/2 oopsies
[4] 1 zucchini, grated
[0] 2 eggs
[3.74] 1 cup parmesan cheese (the powder kind, in the green can)

[11.25] for the entire batch

Makes 6 Zucchini Patties so [1.875] per patty.

I made a batch of oopsies, and ran a few through the cuisinart to get "bread crumbs". I'm wondering if next time I should toast them afterwards? Not sure. Haven't decided how to procede in developing this recipe.

Anyways, mixed it all up, shaped it into the patties you see before you and dropped them into oil.

BTW: Olive oil, NOT good at super high heats. It was SMOKIN'! Next time I'll cook them over medium heat, not high.

Fry them up, drain them on paper towels, arrange them on a plate with a super cute tiny bowl of ranch dressing, take a picture and eat 'em up! Would also be good with sour cream. mmmmmmmmmm... yummy!

I thought they were really eggy. I'm still playing with the recipe in my head to figure out how I'm going to want to make them next time.

I think I'll:

Toast the oopsie crumbs.
Maybe use just 1 egg for the batch (it's just a glue anyways).

I think I'll look at throwing in some shredded cheese as well. That might be batch 3. Or batch two will be half and half. Yeah, prolly so.

LC Pumpkin Chili

Not Induction Friendly but LC and DELICIOUS!
I made this last weekend. I just haven't had time to post it for you. But here it is!!! :D

Ingredients (for this batch):
2 lbs Lean Ground Beef
2 cans Rotel (tomatoes with green chilis)
1 can Red Kidney Beans
1 can Black Beans
1/2 can of water
1 large can Pumpkin (not the pie mix)
1 yellow onion, diced
1 green bell pepper, seeded and diced
A lot of chili powder (to taste, I like it spicy)
Salt and Pepper to taste

Cook the beef, mix in everything else (with juice) and let simmer.
This tastes amazing the next day after a night in the fridge when all the flavors have a chace to meld together. Holy Cow!!!

I would use regular canned tomatoes next time, I just used Rotel because I forgot to pick up the canned tomatoes when I was at the grocery store (picking up the rest of the ingredients). This batch came out super spicy, which is nice every now and then, but I couldn't finish the entire batch and it was too spicy for DH.

LC Pumpkin Crepes

Good Morning all!

For something festive, I turned this:

into this:

[0] 2 eggs
[.8] 1 oz cream cheese
[1.2] 2 tbls pumpkin (not the pie mix)
[0] A pretty good sprinkle of pumpkin pie spice
[0] A good splash of Toasted Marshmallow Davinci's Syrup
[1] 1 tbls Cool Whip

[3] for the entire batch including a tbls of Cool Whip to top it. Batch makes 2 crepes.

They're delcious and festive.