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In a search for a good low carb bread alternative that I can make easily without a bread machine, I found this great recipe by Jennifer Eloff (www.sweety.com It’s best toasted, but also makes a mean french toast as well. It holds up well to being dunked as well as holding your sandwich together. Fast Cheesebread low-carb-news.blogspot.com 1 cup ground almonds 2/3 cup gold flax meal 1/3 cup vital wheat gluten 1/3 cup vanilla whey protein 4 tsp baking powder 1 cup Shredded Cheddar cheese 1/4 cup butter 2 eggs 1/2 cup heavy cream/water mixture Mix Dry ingredients together in large bowl. Cut in the butter. In a separate dish, beat eggs and then add the heavy cream mixture. Stir egg/cream mixture into the dry ingredients just until mixed. Scrape into 8×8 well-greased baking pan. Cook at 350 for 35-45 minutes until inserted knife comes out clean. Once done, let cool, and cut the bread into quarters. Each quarter is further cut into 3 slices. Yield: 12 slices, 1 slice: 152 calories: 10g protein; 12 g fat; 2.25 g carbs
Archive for the ‘ Low Carb Recipes ’ Category
Additional contact methods: Twitter: twitter.com IM: Ask One of the questions I get quite often is how do you give up bread on the Atkins Diet, and my point is you don’t have have to. I learned this bread from Book, my Atkins Diet Drill Sergeant about 4 years ago. It is perhaps more English Muffin than bread or bun tasting, but it is good tasting. It’s tastes like a course ground wheat muffin, perfect for a sausage or egg. Book’s Flax Bread: 1 TBS Butter 1 Large Egg 2 TBS Flax Meal (Golden Flax if possible) 1/2 tsp Baking Powder Soften butter. Mix all ingredients together. Microwave for 2 minutes. Makes 2 Servings. Calories: 105 Calories, 9.75g Fat, 2.4g Carbs (2g Fiber), 4g Protein Note: I have started posting collab videos for the fitnessmanswers Channel. Please watch my latest video and subscribe: www.youtube.com www.youtube.com
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Cool, arent they?
Dry-roasted nuts and dried fruit bits … Angel Food cake with Cool Whip and sliced strawberries … Meringue cookies or Pavlova with fresh fruit … Jello … Popsicles … low-carb ice cream (Breyer's is very good)
Okay so I'm gonna start a low carb diet tomorrow.. And i want some ideas of good food to eat. And im only 15 so dont give me hard recipes and stuff.
And yeahh yeahh im too young for a diet like that, who cares. I need to lose 20 lbs to be accepted in the army.
Carbs are sugars, so you may want to google diabetic foods as they tend to be low carb. You don't want to go "no carb" as your body needs some to maintain.
Try to intake 60-75 grams of carbs per meal (read the nutritional label on all your foods) and exercise.
My recipe for no noodle lasagna low carb style
http://www.squidoo.com/300-Low-Carb-Recipes-Review
300 Low Carb Recipes Review
Duration : 0:0:16
In this video, I demonstrate that good Italian is indeed possible on Atkins or a low carb diet. The unique ingredient in this Low Carb Chicken Broccoli Alfredo is the cream cheese in the sauce. As I mentioned in the video, there are lots of different options for to place the sauce on — Spaghetti Squash (demonstrated in the video), Dreamfield Pasta, or one of my favorite, Riced Cauliflower.
INGREDIENTS (Nutrition)
* 1/2 cup butter
* 1 (8 ounce) package cream cheese (low fat acceptable)
* 1 teaspoons garlic powder
* 1 clove garlic
* 1 cup heavy cream
* 1/2 cup water
* 1/2 cup grated Parmesan Cheese
* 3 ounces shredded Parmesan cheese
* 1/8 teaspoon ground black pepper
DIRECTIONS
1. Quarter the Spaghetti Squash, and place in pot to cook for 20 minutes.
2. Fry chicken breast in olive oil, season with salt, pepper, and Italian seasoning
3. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add water. Add cream, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with additional cream if cooked too long.
4. Cook Broccoli.
5. Cut up chicken breasts and combine with broccoli and alfredo sauce.
Serves 8+ people.
Nutrition Facts: (based upon 
Calories 470, 38g Fat, 3.7g Total Carbs (.8g Fiber), 28g Protein
Duration : 0:8:12
please share your (simple to cook) favorites or links.
thanks!
High-Protein Vegetable Bake Recipe
This a great, flexible main dish for vegetarians trying to increase our protein intake. It's low-carb and even small portions are quite filling. Eat it hot for dinner or cold for a post-gym lunch. You can use any dark greens you prefer, but it's my favorite way to eat broccoli. Add or substitute whatever spices tickle your fancy — try it with a tablespoon of dill; go Italian with shredded fresh basil, ground rosemary, and extra garlic; or go Mediterranean with cumin and coriander. If you substitute matzoh meal for the wheat germ, this can be a fun gefilte fish substitute for a vegetarian seder. Makes 8 side dishes
1 1/2 cups broccoli, cut into small pieces
1/2 cup kale, shredded
3 eggs or 5 egg whites
6 tablespoons milk or 1/4 cup heavy cream
28 g isolated powdered soy protein concentrate (one scoop, about 24 grams protein)
2 cups textured vegetable protein, flakes ("TVP", one cup dry flakes, reconstituted, or prepared chunks, shredded)
1/4 cup extra-virgin olive oil
1/4 cup fresh salsa
1 teaspoon garlic, crushed very fine
1 teaspoon chili powder
salt and pepper
2 ounces parmesan cheese or romano cheese, grated very finely,divided into two one-ounce portions (or more, if you prefer, especially if you're using high-quality hard grating cheese)
1 tablespoon wheat germ or matzo meal
Preheat oven to 350 degrees F.
Lightly coat the inside of a 9×9 square (preferably glass or ceramic) baking dish with butter, vegetable shortening, or cooking spray.
Boil or steam vegetables until tender.
Drain if necessary.
In a large bowl, whisk eggs, milk, and protein powder until smooth.
Add TVP, olive oil, salsa, garlic, 1 oz cheese, and spices.
Mix well.
Add green vegetables.
Mix well.
Pour mixture into prepared baking dish.
Sprinkle wheat germ and remaining ounce of cheese evenly on top.
Bake in 350F oven for 35-45 minutes, until firm.
If necessary, broil for five minutes to melt cheese and brown top.
I've recently started a new eating plan where I watch both my carb and calorie intake. I'm making myself write everything I eat down with the number of calories and carbs the food contains to keep track of my daily calorie and carb counts. I'm looking for new and different recipes that are both low carb and low calorie with nutrition data. Any help out there? Thanks in advance!!
CHICKEN BREASTS WITH SHERRIED MUSHROOMS
1 (10 1/2oz) CAN LOW-SODIUM CHICKEN BROTH, UNDILUTED
2 TABLESPOONS ALL-PURPOSE FLOUR
1/4 TEASPOON SALT
1/4 TEASPOON PEPPER
4 (4oz) SKINNED, BONED CHICKEN BREAST HALVES
VEGETABLE COOKING SPRAY
1 TABLESPOON REDUCED-CALORIE MARGARINE, MELTED
2 CUPS SLICED FRESH MUSHROOMS
2 TABLESPOONS MINCED SHALLOTS
1/4 CUP DRY SHERRY, DIVIDED
1 1/2 TEASPOON CORNSTARCH
1 TABLESPOON CHOPPED FRESH PARSLEY
Place broth in a small saucepan. Bring to boil; cook 5 minutes or until reduced to 1 cup. Set aside.
Combine flour, salt, and pepper; sprinkle over chicken. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from skillet, and set aside. Wipe drippings from skillet.
Coat skillet with cooking spray; add margarine. Place over medium-high heat until margarine melt. Add mushrooms and shallots; saute until tender. Combine 1 tablespoon sherry and cornstarch; stir well, and set aside. Add remaining 3 tablespoons sherry and broth to skillet. Bring to a boil; cook until sauce is reduced 3/4 cup. Add cornstarch mixture; cook, stirring constantly, about 1 minute or until mixture is thickened
Return chicken to skillet; cover reduce heat, and simmer 10 minutes or until tender. Transfer chicken to serving platter; top evenly with mushroom mixture. Sprinkle with parsley.
Nutritional information: Approx, Protein 28.4g, Carbs 7.0g, Calories 197
SWISS STEAK
1 ½ LBS ROUND STEAK CUT ¾ INCH THICK
2 TABLESPOONS FLOUR
½ TEASPOON SALT & PEPPER
1 LARGE ONION
1 CARROT, CHOPPED
1 SMALL STALK OF CELERY, CHOPPED
1 15 OZ CAN OF TOMATO SAUCE
CUT ROUND STEAK INTO SERVING PIECES. SEASON W/FLOUR, SALT AND PEPPER. DREDGE MEAT IN SEASONED FLOUR. PUT ONIONS IN BOTTOM OF CROCK POT; ADD MEAT. TOP WITH CARROTS AND CELERY AND COVER WITH TOMATO SAUCE. COVER; COOK ON LOW 8-10 HOURS.
CALORIES: 204, PROTEIN: 27.0, CARBS: 11.0 G, FAT: 6.0, SODIUM: 685