Egg Fast Recipe - Munavoi (Egg Butter)

If you've ever been on an Egg Fast before, you've probably had some version of this Finnish dish.  It's called Munavoi, and it's translated to "Egg Butter."  Traditionally, this is spread on toast, but since we can't have toast on an Egg Fast, we just eat it as-is.  If you've never had it, it might sound a bit odd, but believe me, it really IS delicious!  And best of all, it really can't get any easier!  To mix-up the flavor a little bit, try it with a sprinkling of seasoned salt or garlic salt.

Ingredients:

• 2 eggs, hard-boiled
• 2 tablespoons butter, softened
• Salt, as desired (may omit if butter is salted)
• Pepper, as desired

Directions:

1. Mash hard-boiled egg and butter together with a fork.  If the mixture is staying too dry, microwave for 10-15 seconds to melt the butter, and mix that way.

2.  Add seasonings to taste.

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Low-Carb, Low-Calorie French Fries with Fry Sauce

I have had so many Low-Carb friends tell me how very much they miss French Fries.  I totally get it!  French Fries are freaking awesome!  Well, it just so happens that turnips make pretty good fries.  And if you use a crinkle cutter to cut them (see below), they even LOOK like "real" fries!  I have heard of people making fries with green beans, and one of these days I'll try that, too.  But in the meantime, I'm enjoying the heck out of these turnip fries!  And let me just say, that the fry sauce  really makes these out-of-this-world!  Even my picky kid will devour these within minutes!  If you have a craving for "real" French Fries and these turnip fries don't completely squash it, I will eat my foot.  ;)


Ingredients:

• 1/4 cup mayonnaise (I used Hellmann's with Olive Oil)
• 1/8 cup low-carb ketchup (I used Heinz Reduced-Sugar)
• 1 teaspoon dill pickle juice (from a jar of dill pickles)
• 1/8 teaspoon onion powder
• 1 large turnip
• Salt & Pepper (to taste)

Directions:

1. Combine mayonnaise, ketchup, pickle juice, and onion powder.  Whisk together until thoroughly combined.  Refrigerate, covered, until ready to use.  (Fry sauce yields about 6 tablespoons total, or 3 servings.)
   
2. Thoroughly scrub and dry turnip.  Chop off ends.
3. Using a crinkle cutter, cut turnip into fry shapes.
4. Spray a cookie sheet with nonstick spray (or with an Olive Oil Mister).  I used butter-flavored nonstick spray.
5. Place fries on cookie sheet.  Lightly coat tops of fries with nonstick spray.  Sprinkle (to taste) with salt and pepper.
   
6. Bake for 15 minutes.
7. Flip fries over and bake another 8-15 minutes (depending on fry size and thickness).
8. Serve with 2 tablespoons of the fry sauce.

Yields: 1 serving (plus extra fry sauce)

*Nutritional Information (includes 2 Tbsp of Fry Sauce):

*Nutritional information has been calculated using the MyFitnessPal app.  Sugar alcohols not calculated.

Egg Fast Recipe - Bulletproof Coconut Cocoa

This recipe came about simply because I was craving chocolate.  I don't drink coffee daily, so mixing up my beverages when on an Egg Fast is important to me.  I like to experience as many flavors as possible so I don't get tired of the Egg Fast before it's over.  If you're an adamant coffee drinker, you could just add 1 tsp of instant coffee to this to "pep" it up.  As with all Egg Fast recipes, this one can be used on any LCHF eating plan.  It's crazy-good and super chocolatey with just a hint of coconut!  ;)

Ingredients:

• 1 cup boiling water
• 4 teaspoons unsweetened cocoa powder
• 3 packets Truvia
• 2 tablespoons coconut oil

Directions:

1.  Combine the water, cocoa powder, Truvia, and coconut oil.  Blend in a "traditional" blender, with an immersion blender, or with a blender bottle until a frothy head is achieved.

 2.  Pour into an 8-ounce mug.  Enjoy! 

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Classic Egg Drop Soup

Since I'm planning on doing another Egg Fast sometime in the next few weeks, I've been experimenting with some new recipes.  This is one that is hubby-approved, so you know it's good.  ;)  If you're not doing an Egg Fast, that's okay - it's still ultra low-carb!  It makes a fabulous lunch, and you can pair it with some cheese crisps to give it a little more "body."  It also pairs nicely with a salad for those of you who are not Egg Fasting.

Ingredients:

• 1 can (14 oz.) chicken broth
• 2 tablespoons butter
• 1/2 tablespoon Liquid Aminos (you can also use soy sauce)
• 1/4 teaspoon sesame oil
• 1/4 teaspoon ground ginger
• 1/8 teaspoon garlic powder
• Pinch Splenda
• 2 eggs, beaten
• Optional Garnish:  1 tablespoon sliced green onion

Directions:

1. Heat broth, butter, Liquid Aminos, sesame oil, ginger, garlic powder, and Splenda over medium-high heat until boiling.
2. Let boil for 1 minute and then reduce heat to medium-low.
3. While continuously stirring the broth mixture, thinly drizzle beaten egg into the pot and simmer about 1 minute to ensure that the eggs are fully set and opaque.

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.  Sugar alcohols not calculated.

The Golden Egg - An Egg Scrambled Inside the Shell

With all the Egg Fast recipes I've been posting lately, I thought it might be a good time to share this awesome little product that scrambles your egg right inside the shell!  It's called a "Golden Egg" and it is glorious!  This would make wonderful pickled eggs, with a uniform flavor!  Try it with our Honey Mustard Pickled Eggs or our Red Hot Pickled Eggs.  Our Fried Boiled Eggs would also be beautiful with these delicious-looking golden eggs!  These eggs are absolutely perfect for picky kids (or grown-ups!) who don't care for the dry yolk of a hard-boiled egg and only eat the white.  ;)

Egg Fast Recipe - Fried Boiled Eggs with Yum Yum Sauce

Here's my latest Egg Fast recipe.  This recipe puts a new spin on regular hard-boiled eggs by frying them in some butter and topping with a tangy Yum Yum Sauce.  If you're not a fan of tangy flavors, feel free to replace the Yum Yum Sauce with regular mayo or just plain, melted butter.  This recipe is 100% Egg Fast-friendly.  But don't limit yourself to eating it only on an Egg Fast!  This can be enjoyed with any LCHF diet.

Ingredients:

• 2 eggs, hard-boiled
• 1 tablespoon butter
• 1 tablespoon Yum Yum Sauce (Recipe can be found HERE.)

Directions:

1. Melt butter in nonstick skillet over medium-high heat.
2. Cut hard-boiled eggs into thick slices.
   
3. Fry in butter until lightly browned on both sides, flipping once.
   
4. Serve with Yum Yum Sauce in a small bowl for dipping.

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.  Sugar alcohols not calculated.

LCHF Yum Yum Sauce

I actually made this sauce for an Egg Fast recipe originally (I will be sharing that recipe soon!).  But I've been using it for all sorts of others things since then!  This sauce has a mild tanginess to it that I just cannot get enough of!  It makes an excellent shrimp sauce and an even better sandwich/wrap spread!  Try it on a turkey wrap!  ;)  It's completely Egg Fast-friendly because it's high in fat.  If you use it for the Egg Fast, it makes quite a nice swap for mayonnaise.  Anywhere you would use mayo, just sub this in.

Ingredients:

• 1/2 cup mayonnaise (I used Hellmann's Olive Oil Mayo)
• 1 tablespoon Splenda
• 1 tablespoon white wine vinegar
• 1 tablespoon butter, melted
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder

Directions:

1. Whisk all ingredients together until thoroughly mixed.  Store in refrigerator in an airtight container.

Yields: 8 servings (about 1 tablespoon per serving)

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.  Sugar alcohols not calculated.

Low-Carb "Mock KFC" Coleslaw

A couple of years ago, I found a mock recipe for KFC's coleslaw.  I have made it many times, but I have never attempted to make it low-carb.  Until now.  Even though mine boasts 4.2g net carbs per serving, you could cut it down even further by cutting out the carrots.  We like carrots in this house, though, and to me it's not coleslaw without carrots.  If you do decide to cut out the carrots, add about 1 extra cup of cabbage to make up for the volume loss.  The best thing about this coleslaw is that the longer it sits, the better it gets!  So, make this up the day before if you have the time to spare!  ;)

Ingredients:

• 2 bags Dole Classic Coleslaw mix (about 28 ounces total)
• 1/3 cup soured cream (See Step One of Directions Below)
• 1/2 cup Splenda
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup heavy whipping cream
• 1/2 cup mayonnaise (I used Hellmann's Olive Oil Mayo)
• 1 & 1/2 teaspoons white distilled vinegar
• 2 & 1/2 teaspoons lemon juice

Directions:

1. Make the soured cream:  To a 1/3 cup-size measuring cup, add 1 teaspoon of lemon juice.  Fill the rest of the 1/3 cup with heavy whipping cream.  Set aside.
2. In a medium bowl, combine the Splenda, salt, pepper, heavy whipping cream, mayonnaise, white distilled vinegar, and lemon juice; stir to mix the sauce.
3. By this time, your soured cream should have thickened.  Stir gently to check.  Add the soured cream to the sauce mixture and mix thoroughly.  Place in refrigerator until ready to use.
4. Very finely chop both bags of coleslaw mix and place chopped pieces into a large mixing bowl.  Do not skip this step!  Chopping the mix very finely adds the perfect "KFC" texture and helps the sauce to mix in quickly.
5. Pour sauce over finely chopped coleslaw mix and stir well.
6. Refrigerate for at least 2-3 hours.  Stir before serving.

Yields: 9 servings

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.  Sugar alcohols not calculated.

Egg Fast Recipe - Cinnamon French Toast Puff

It's hard to come up with new ways to eat eggs when on an Egg Fast.  The only way I can survive is to disguise my eggs as other dishes.  This is one of those dishes.  I can't take full credit for this recipe, because the original version (which is not entirely Egg Fast friendly) comes from Jessie at Sugar Free Like Me.  I have been thinking about this recipe for quite a while now, trying to come up with a way to make it 100% Egg Fast friendly, and I've finally done it!  So, thank you for the awesome inspiration, Jessie!  :)


Ingredients:

• 1 tablespoon butter, melted
• 1/2 tablespoon Splenda
• 1/4 teaspoon maple flavor
• 1 egg
• 1 ounce cream cheese, softened
• 1 tablespoon Splenda
• 1/2 - 1 teaspoon maple flavor
• 1/4 teaspoon ground cinnamon

Directions:
1.  Combine first three ingredients and whisk together.  Will be slightly grainy; set aside so the Splenda can dissolve into the butter.
2.  Puree last five ingredients in a blender until mixed and a little bit frothy.
3.  Pour batter into a buttered ramekin or microwaveable container (my ramekin looks so full because I actually have two servings in there).

4.  Microwave for about 2 minutes (or until done) on high power.

5.  Flip puff onto a plate.
6.  Whisk the syrup mixture together again before pouring over puff.  Alternately, you could mix this syrup up in a blender or with an immersion hand blender (see below) for a more "uniform" texture.

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Dill Pickle Deviled Eggs

I have recently started another Egg Fast.  It's been a while since I've done one, and it's been even longer since I've tried my hand at any new Egg Fast recipes.  This one combines eggs with one of my favorite things in the world - no, not chocolate!  But if you guessed chocolate, then I know you have read this blog before, because I talk about chocolate a lot!  But no chocolate here!  It's one of my other favorite foods... Pickles!!!  This recipe is completely Egg Fast friendly and 100% delicious!  I have been waiting for snack time all day today, because I want to dive right into these!  ;)


Ingredients:

• 6 eggs, hard-boiled
• 1/3 cup sugar-free mayonnaise
• 1 & 1/2 tablespoons pickle juice (from a jar of dill pickles)
• Optional Garnish: a few very tiny pieces of chopped pickle OR a teeny, tiny sprinkle of dillweed

Directions:
1.  Slice hard-boiled eggs and remove yolks into a medium bowl.
2.  Mash yolks with a fork.
3.  Add mayonnaise and pickle juice and mix thoroughly.
4.  Spoon or pipe mixture back into egg whites and top with a tiny piece of chopped pickle or dillweed.

Yields: 6 servings (2 egg halves per serving)

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Simple Fried Eggs

This is an Egg Fast staple!  If you're going to be eating eggs for 5+ days, you've got to have them fried as least once!  There's not much to this recipe, just your basic egg + fat.  I made mine purdy by using egg rings (or in this case, stars).  ;)






Ingredients:

• 2 eggs
• 2 tablespoons butter

Directions:
1.  Heat butter in nonstick skillet over medium heat until melted.
2.  Crack eggs into egg rings (or just onto the skillet if you're not using egg rings).
3.  Cook over medium heat until underside starts to brown around edges.
4.  Remove egg rings and gently flip the eggs over.
5.  Cook until desired doneness (I only cook for about a minute or so because I like my yolk runny).

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

LCHF Grilled Cheese Sandwich

I love comfort food.  Who doesn't?  That's why it has the name comfort food.  Well, grilled cheese is a major comfort to me, as it reminds me of childhood.  Yesterday I posted the Minute Bread recipe, and today I'm going to show you one of my favorite things to do with it!  I know many people will question why I used cheddar cheese in lieu of American here.  The answer is simple, really.  American cheese generally has more carbs per serving.  But if you just can't live without your American cheese on a grilled cheese sandwich, then do what you gotta do!  ;)

Ingredients:

• 2 tablespoons butter, divided
• 1 egg
• 1 tablespoon coconut flour
• 1/4 teaspoon baking powder 
• 3 slices Sargento Ultra Thin Mild Cheddar cheese

Directions:

1. Spray a microwaveable container or ramekin with nonstick spray (I used these square containers).
2. In a small microwaveable bowl, heat 1 tablespoon of the butter in microwave until melted.
3. To melted butter, add egg, coconut flour, and baking powder; whisk together.
4. Spread your batter evenly into your sprayed container or ramekin.
   
5. Microwave for about 90 seconds, or until done (will no longer be soft in center).
6. Flip onto a paper towel to cool.
   
7. Carefully slice in half horizontally, making 2 thin slices of "bread."
   
8. Cut the 3 slices of cheese to fit the bread.  (I like to use my excess cheese to make small cheese crackers.)
   
9.  Assemble your sandwich and fry in a nonstick skillet in remaining 1 tablespoon of butter.
   
   
   
   

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.  Sugar alcohols not calculated.

LCHF Minute Bread

How can you live without bread?  It's a question that every single low-carber has heard over and over again.  That's where the famous minute bread comes in.  It allows you to give in to your body's bread craving, without suffering the aftermath of the stall (or worse, the gain!).  It's a recipe that has been around for quite some time, so I can't take credit for it.  I'm not honestly sure where it originated or how, but it's quite a well-known recipe.  I'm posting it here for those who have not heard of it.  This recipe calls for coconut flour, but you could replace that with almond flour, ground flax seed, or even ground Chia seeds if that's your preference.  Just be sure to adjust your nutritional information accordingly if you change up the ingredients.   ;)

Ingredients:

• 1 tablespoon butter
• 1 egg
• 1 tablespoon coconut flour
• 1/4 teaspoon baking powder

Directions:

1. Spray a microwaveable container or ramekin with nonstick spray (I used these square containers).
2. In a small microwaveable bowl, heat butter in microwave until melted.
3. To melted butter, add egg, coconut flour, and baking powder; whisk together.
4. Spread your batter evenly into your sprayed container or ramekin.
   
5. Microwave for about 90 seconds, or until done (will no longer be soft in center).
6. Flip onto a paper towel to cool.
   
7. Carefully slice in half horizontally, making 2 thin slices of "bread."
   

Yields: 1 serving

*Nutritional Information (2 slices):

*Nutritional information has been calculated using the MyFitnessPal app.  Sugar alcohols not calculated.

LCHF Strawberry Ice Cream Bites

Valentine's Day is almost here!  I can't lie, I get crazy excited about Valentine's Day!  I decorate the entire house, and by the time I'm done, it almost looks like Christmas again!  I love trying out new recipes for the holiday, and this one makes me weak in the knees!  These little ice cream bites are reminiscent of "Dibs," and they will CRUSH any sweet-tooth cravings that you have!  They feature a new product that I recently found, called "Johnny Moo Milk Flavoring Drops."  The drops are both calorie and sugar free, and they come in a few different flavors.  Now, I am going to warn you that this can be a time-consuming recipe, but if you work in batches, it's not so bad.  I promise you - these things really are worth the wait!  It should also be noted that you do not have to dip these ice cream bites in chocolate.  I leave half undipped, and they're perfect for scooping about 10 into a small bowl and eating just like ice cream!  If you only dip half of these, only use 4 ounces of chocolate and 1 tablespoon of coconut oil.  <3

Ingredients:

• 1 cup heavy whipping cream
• 1 teaspoon Johnny Moo Milk Flavoring Drops
• 8 ounces sugar-free chocolate chips
• 2 tablespoons coconut oil

    
Directions:

1. Mix the heavy whipping cream with the milk flavoring drops with an electric beater (or hand mixer) until the mixture stiffens up like a firm whipped cream.
   
2. Line an 8x8 pan with wax paper and spread whipped cream mixture in.
   
3. Carefully fold up the sides of the wax paper, to cover the whipped cream mixture.
   
4. Place in freezer overnight.
5. Remove from freezer and pull wax paper (with cream inside) out of pan.  If the paper is stuck, place the bottom of the pan into hot water for a few seconds to loosen.
6. Cut cream into 64 squares (8x8) and place back in freezer until ready to dip.
   
7. Mix the chocolate chips with the coconut oil and microwave in 20 second intervals, stirring in between, until melted and smooth.
8. Let chocolate mixture cool a bit (you don't want it to melt the ice cream).  Once cooled, start dipping your squares into the chocolate, and placing on a foil-lined cookie sheet.  This is where I like to work in batches, dipping about 12-ish squares at a time, leaving the rest in the freezer.
9. Freeze your ice cream bites until chocolate has firmed, and enjoy straight from the freezer!

NOTE:  If necessary, you may have to reheat your chocolate because the ice cream will thicken it from the cold.

Yields: 64 bites (4 bites per serving)

*Nutritional Information (4 bites dipped in chocolate):

*Nutritional information has been calculated using the MyFitnessPal app.  Sugar alcohols not calculated.

Low-Carb, Low-Calorie Pumpkin Spice Latte

I am a sucker for McDonald's pumpkin spice latte!  Everyone knows that most coffee drinks (particularly from fast food establishments) are LOADED with calories and sugar!  Around the holidays I'm always a little more lenient with my calories and carbs; but once the New Year starts, I try to get right back on track.  Well, lately I've been craving one of those delicious coffees, so I figured it was high time to try to make a low-carb version so I could enjoy it guilt-free.  This is the result, and might I say that it was quite yummy!!!

Ingredients:

• 6 ounces hot coffee
• 1 cup unsweetened, vanilla almond milk
• 2 tablespoons canned pumpkin
• 1-2 tablespoons sugar-free maple syrup
• 3 packets Truvia sweetener
• 1/4 teaspoon pumpkin pie spice
• 1/8 teaspoon vanilla extract 

Directions:

1.  Combine all ingredients in a small saucepan and whisk over medium heat until thoroughly warmed.

2.  If desired, top with sugar-free whipped cream and a sprinkle of pumpkin pie spice.

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.