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.

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.

Low-Carb, Low-Calorie Chocolate Chip Cookie Dough

I am not ashamed to say (although I probably should be) that I have eaten raw cookie dough.  I know, I know - it's terrible for many reasons (including the fact that it contains raw eggs).  Well, this cookie dough recipe is made for EATING, and not for cooking!  In fact, if you tried to bake this cookie dough, you'd probably end up with a big ol' mess on your hands (and on your cookie sheet).  It's also the perfect way to enjoy my homemade, low-carb chocolate chips.  A little of this stuff is all you need to satisfy your cookie dough craving.  Not only is it low-carb, but it's also low-calorie, and you KNOW how I love recipes that meet both of those criteria!  ;)

Please note that the nutritional stats only include the cookie dough, because some people prefer to use their own chocolate chip recipe or even buy their sugar-free chocolate chips.  If you use my recipe for chocolate chips, I have included the additional nutritional information at the very end of this post (so you don't have to sit down and figure out the math).  You're welcome.  ;)

Ingredients:

• 1/4 cup heavy whipping cream
• 3 tablespoons butter, softened to room temperature
• 2 tablespoons coconut flour
• 5 packets Truvia
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/8 teaspoon salt
• 2 tablespoons low-carb chocolate chips

Directions:

1. Combine all ingredients (except the chocolate chips) and thoroughly mix with a fork.
   
2. Add chocolate chips and stir just until the chips have been distributed throughout the mixture.  Refrigerate until ready to serve.
   

Yields: 4 servings

*Nutritional Information (for dough only**):

*Nutritional information has been calculated using the MyFitnessPal app.

**NOTE:  Nutritional information above does not include the chocolate chips.  If you are adding the recommended 2 Tbsp of MY low-carb chocolate chips (88 calories, 9g fat, 1.2g carbs, 0.8g fiber, 0.6g protein) your stats will increase to: 167 calories, 16.9g fat, 2.8g carbs, 1.4g fiber, and 1g protein PER serving.  For chocolate chip's complete stats, please view the recipe here. 

Low-Carb Chocolate Chips

If you know me, it will be no surprise to you when I say that I love chocolate.  I say it everyday, and I mean it.  These little cuties actually came about because I ran out of the sugar-free chocolate chips that I usually have in my pantry.  I was very pleasantly surprised with the outcome of my DIY chocolate chips.  I actually prefer the flavor of mine over the Hershey's brand.  They have almost 1/2 the calories and even slightly less carbs than their brand-name counterpart.  The bonus of these (for me, at least) is that they don't contain any malitol, because my body absolutely will not tolerate malitol.  To get these adorable little hexagon shapes, I actually used two silicone trivets  as candy molds (see photos below).


Ingredients:

• 1 ounce unsweetened baker's chocolate
• 4 tablespoons butter
• 4 packets Truvia
• 1 pinch salt
• 1/4 teaspoon vanilla extract
• 1 tablespoon heavy whipping cream

Directions:

1. Place chocolate and butter in a microwave-safe container and heat for 30 seconds.
   
2. Remove from microwave, add Truvia, stir well, and microwave another 30 seconds.
3. Remove from microwave, add salt, stir well, and microwave a final 30 seconds.
4. Add vanilla extract and stir until blended.
5. Add cream and stir just until mixed.
6. Immediately spread melted chocolate mixture into chocolate chip mold and spread around with a spatula.  I used these two honey-comb silicone trivets as my chocolate chip mold.  (Alternately, you could also spread your melted chocolate over a cookie sheet and break into chocolate "chunks" when the chocolate has set).
   
7. Place candy molds (or cookie sheet) in the freezer for at least 4 hours.
   
8. Remove chips from mold, working quickly* (or break into tiny "chunks" if frozen solid on a cookie sheet) and store in the refrigerator or freezer until ready to use.  

*NOTE:  For fastest chip removal, I grazed a fork's tines along the folded silicone mold, working in batches.  When about 1/3 of trivet #1 was done, I returned it to the freezer and pulled out trivet #2 to work on.  I worked in batches like this until all the chips had been removed.  It was a time-consuming process (about 30-45 minutes or so), but totally worth it if you want those cute little chips.  If you are short on time (or patience, lol), I recommend the cookie sheet method.  :)


Yields: 14 tablespoons (serving size = 1 tablespoon)

*Nutritional Information (per Tbsp):

*Nutritional information has been calculated using the MyFitnessPal app.

Salt & Vinegar Turnip Chips

Believe it or not, I never ate one turnip growing up.  My mother (who did the majority of the cooking in our house) never used turnips for any recipe.  Potatoes were cheaper, so that's what she used.  It wasn't until I had a child of my own that I tried a turnip.  After being diagnosed with PCOS, I knew that I had to start keeping an eye on my carbs.  Potatoes were certainly not off-limits, but chips were something that I knew I should avoid - especially the processed ones!  I have always loved salt & vinegar chips, so when I found this awesome Salt & Vinegar Seasoning, I knew I just had to make my own chips somehow.  With only 3 ingredients, it seriously doesn't get any easier!  I used non-stick cooking spray with these, but you could use an olive oil mister if you're looking for a "cleaner" option.  This recipe also works with other popcorn/fries seasoning flavors, but you may have to adjust your nutrition facts accordingly.


Ingredients:

• 1 large turnip
• Salt & Vinegar seasoning (for popcorn or fries)
• non-stick cooking spray (or olive oil from an oil mister)

Directions:

1. Wash and dry your turnip.  Slice thinly with a mandoline slicer.  For extra-large chips, cut in half.
2.  Spray a cookie sheet lightly with non-stick spray (or olive oil) and place chips in a single layer on cookie sheet.
3.  Spray a very light layer of non-stick spray (or olive oil) over chips and sprinkle very lightly with salt & vinegar seasoning (using about 1/8 teaspoon).
4.  Bake at 350 degrees for 15 minutes.
5.  Flip chips over and bake another 5 minutes.
6.  Remove any chips that are done, and bake remaining chips for another 5 minutes.  Keep doing this until all chips are done.
7.  When all chips are finally done, sprinkle with more salt & vinegar seasoning (according to taste).

Yields: 1 serving

*Nutritional Information (allows for up to 1/2 tsp seasoning & 1 tsp olive oil):

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Honey Mustard Pickled Eggs

These pickled eggs have a rather deceiving name.  There is actually no honey in this recipe at all, but make no mistake - these eggs have the distinct flavor of honey-mustard!  The hubby was actually surprised that there was no honey at all; it made me feel like quite the sneaky, little chef!  Heehee.  These pickled eggs are on the sweeter side, compared to other pickled eggs I've made.  I'm a serious honey-mustard lover, so of course, this is one of my favorite Egg Fast recipes to date!  If you want to add your "fats" to this one, a couple tablespoons of mayo would easily do the trick - use the mayo to dip the eggs in, or mash it up with the eggs to make a kind of "honey-mustard" egg salad.  YUM!

This recipe makes exactly 2 pickled eggs using the handy little 8-ounce jelly jars I bought. These jars are the perfect size for 2 eggs, but you could easily make a larger batch and throw it in a larger jar.  The food coloring is completely optional, but if you want that "mustard" color, you will need the food coloring.

Ingredients:

• 2 eggs, hard-boiled and peeled
• 1/2 cup white distilled vinegar
• 1/3 cup Splenda Granulated
• 2 teaspoons ground mustard (or 2 tablespoons prepared mustard)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/8 teaspoon salt
• 4 drops yellow food coloring (optional)

Directions:
1.  Place your hard-boiled eggs into an 8-ounce jelly jar.
2.  In a small bowl, combine the vinegar, Splenda, ground mustard, onion powder, garlic powder, salt, and food coloring.
3.  Pour vinegar mixture over eggs, filling jelly jar completely.
4.  Seal jelly jar and place in the fridge.  Let eggs rest for about 5-7 days in the fridge, flipping jar over every day or so (ingredients will settle).

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Red Hot Pickled Eggs

Personally, I'm not a fan of hot or spicy foods.  The hubby on the other hand, can't get enough.  I've never seen him not be able to eat something because it is too hot.  I have a sensitive palate and a little bit of heat goes a long way with me!  So, this recipe is for all you heat-lovers out there!  And I warn you - it is hot!  If you don't like hot sauce and/or pickled eggs, skip this recipe.  I tried a nibble of the hubby's and WHEW!  A nibble was enough for me!  You don't have to use Frank's Red Hot sauce, either.  You can substitute your favorite hot sauce (as long as it contains little-to-no carbs).  

The best news about this recipe is that it is Egg Fast friendly!  YAY!  If you're looking for a way to add fats, these would be excellent mashed with a couple tablespoons of sugar-free mayo for all you Egg-Fasters.  ;)

This recipe makes exactly 2 pickled eggs using the handy little 8-ounce jelly jars I bought. These jars are the perfect size for 2 eggs, but you could easily make a larger batch and throw it in a larger jar.  The food coloring is completely optional, but if you want that "red hot" color, you will need the food coloring.  The hot sauce alone does not color the eggs much.

Ingredients:

• 2 eggs, hard-boiled and peeled
• 1/3 cup white distilled vinegar
• 1 tablespoon Splenda Granulated
• 1/4 cup Frank's Red Hot sauce
• 2 drops red food coloring (optional)
• 4 drops yellow food coloring (optional)

Directions:

1.  Place your hard-boiled eggs into an 8-ounce jelly jar.
2.  In a small bowl, combine the vinegar, Splenda, Frank's Red Hot sauce, and food coloring.
3.  Pour vinegar mixture over eggs, filling jelly jar completely.
4.  Seal jelly jar and place in the fridge.  Let eggs rest for 1-2 weeks in the fridge, shaking gently every couple of days.

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Pepperoni Chips with Cream Cheese Dip

For anyone who has been on a low-carb plan for more than a few months, this recipe is one that you've probably already tried.  But there are some of you who are new to low-carb, or just simply love pepperoni and might like to try this recipe out.  This recipe is actually low-calorie as well (and you could cut the calories down even more if you used turkey pepperoni and/or fat-free cream cheese!  Everyone in my house LOVES these chips, even the kid!  Try them today!!!


Ingredients:

• 15 pepperoni slices (or 1 serving, according to your package of pepperoni)
• Dip: warmed cream cheese

Directions:

1.  Place 2 layers of paper towels on a large microwave-safe plate.
2.  Arrange the pepperoni slices in a circle around the edge of the plate.
3.  Microwave for 60-90 seconds, or until pepperonis are crisp.
4.  Remove from plate and serve with warmed cream cheese (or store in an airtight container for later).

Yields: 1 serving

*Nutritional Information (chips only, no dip):

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Vanilla Meringues

This Egg Fast recipe was created to use up the egg whites from the Egg Fast Chocolate Fudge Ice Cream recipe.  These little cookies have a wonderful vanilla flavor, but any flavor extract could be substituted for the vanilla.  Maple is especially delicious!

Ingredients:

• 5 egg whites (Use up the remaining yolks with this recipe)
• 1 teaspoon lemon juice
• 1/8 teaspoon salt
• 1 cup Splenda Granulated
  
• 1 teaspoon vanilla extract

Directions:

1. In a large bowl, combine the egg whites, lemon juice, and salt; beat until very foamy.
   
2. Add the Splenda, a bit at a time, and continue beating until all the Splenda is mixed in.
3. Add the vanilla extract and beat until slightly glossy and a medium-stiff peak can be held.
   
4. Pipe (or spoon) mixture into 32 mounds on a parchment paper lined cookie sheet.
5. Bake for 5-10 minutes at 300 degrees.
6. Lower oven temperature to 250 degrees and bake for 20 minutes.
7. Lower oven temperature again to 200 degrees and bake for 20 minutes.
8. Turn off heat and let cookies cool in oven for 1-2 hours.

Yields: 4 Servings / 8 Cookies Per Serving (32 Cookies Total)

*Nutritional Information (per cookie):

*Nutritional information has been calculated using the MyFitnessPal app.

Peanut Butter Vanilla Protein Bites

Those of you who know me, know that I love ViSalus protein shakes!  A while back I was looking for new things to do with my ViSalus, and I stumbled upon this recipe from Treadmill Runway.  I loved the recipe when I tried it, but I wanted to add even more protein with one of my favorite superfood ingredients - Chia seeds.  Not only do they add a whole array of nutrients*, but Chia seeds also have a great superpower when trying to watch your weight.  Chia seeds help you to feel fuller because they expand up to 10x their original size when added to liquid!  I personally like double Chia seeds in this recipe, but both the hubby and the kid prefer a less potent Chia experience.  I'm giving you the recipe that I prepare for them, but feel free to double the amount of Chia seeds if it's something you really enjoy - just don't forget to adjust your nutritional information accordingly.

*Chia seeds contain: Protein, Fiber, Omega-3s, Calcium, Manganese, Magnesium, Phosphorus, Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2.


Ingredients:

• 1 serving vanilla protein powder (I used 2 scoops of ViSalus)
• 4 tablespoons powdered peanut butter 
• 3 tablespoons hemp hearts
• 1/2 tablespoon Chia seeds
• 3 tablespoons water
• 1 ounce 60% bittersweet cacao nibs
  
  
  

Directions:

1. Combine the protein powder, powdered peanut butter, hemp hearts, and Chia seeds; mix well.
2. Add the water to the dry mixture and mix thoroughly.
   
3. Refrigerate mixture for about 15-20 minutes, until firm.
4. Roll mixture into 6 balls (about 1 tablespoon in size).  NOTE:  If mixture is too sticky to work with, you can apply a very light layer of coconut oil to the palms of your hands to help prevent sticking. 
   
5. Melt the chocolate chips in a small bowl in the microwave.
6. Coat each ball very thinly in the melted chocolate and place onto wax paper.
   
7. Refrigerate until chocolate has set, at least 20 minutes.  Keep refrigerated until ready to eat.

Yields: 6 servings

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Honey Mustard Cole Slaw

I have always struggled with eating veggies.  I like the "carbier" ones (potatoes, corn, sweet potatoes, carrots) and always have.  Getting in good greens has always been a challenge.  I see the same behaviors in my daughter.  I'm trying to nip it in the bud now and get her to like veggies before it's too late.  She has the advantage of being her father's daughter; he can take a vegetable straight out of the ground, and not only eat it, but enjoy it!  I have told him on numerous occasions how jealous I am of that little "flaw" of his.  I can't do it.  I can't make myself like veggies no matter how hard I try!  That's why I do things to enhance their flavor.  This is a simple way to get in an extra veggie serving - in a way that is delicious for the whole family (kids included).


Ingredients:

• 1 bag (16 oz) cole slaw mix
• 1/2 cup chopped green onions
• 2 apples, shredded or julienned (I used Gala apples)
• 1 cup lite honey mustard salad dressing
  

Directions:

1. Combine all ingredients and thoroughly mix dressing throughout.
2. Refrigerate until ready to serve.

Yields: 12 servings (about 3/4 cup each)

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Low-Calorie Upside-Down Cherry Cobbler Cake

When the doctor told me I had PCOS, cake and cake-like foods were pretty much the first to go.  I was sad because I loves me some dessert; it's my favorite meal of the day!  *Winks*  Of course, that was before I knew that I didn't have to give up the foods that I so desperately craved.  Well, you can imagine how excited I get when I stumble upon a new recipe that allows me to have those things.  This recipe is almost like a "dump cake" except it is not 100% effortless; stirring the cake batter is technically work, albeit minimal.  Can I go off-topic for a moment?  Isn't "dump cake" the most horrendous term?  It sounds awful.  Thank goodness it's delicious.  Anyway, this dessert reminds me of a cobbler (not the old-timey shoemaker sort).  The beauty is its versatility - you could pretty much use any flavor cake mix or any flavor pie filling (but watch those calories!).

This cake can be eaten cold straight from the fridge, or warmed up in the microwave (that's the way the hubby likes it).  To warm it, pop it in the microwave for about 30-60ish seconds.  The serving sizes are very generous!  This recipe makes 8 servings, and they are a nice, hearty size.  We are a three person household, so this cake goes fairly fast.  If you're single or like to switch up desserts daily, it could easily be frozen so you could stretch it out a little further.

Ingredients:

• 1 box (about 16 oz.) sugar-free yellow cake mix
• 1 can (about 20 oz.) no-sugar-added cherry pie filling
• 1 can (or about 1 & 1/2 cups) diet cream soda

Directions:

1. Preheat oven to 350 degrees.
2. Lightly spray a 9x13 pan with nonstick spray (I used this butter-flavored kind). 
3. Spread the cherry pie filling evenly over the bottom of the pan.
4. In a large bowl, mix together the dry cake mix and the diet soda - some small lumps will remain.
5. Spread the cake batter over the cherry pie filling.
   
6. Cover tightly with foil and bake for 20 minutes.
7. Remove from oven, remove foil, and bake an additional 20 minutes uncovered.
8. To serve, flip upside-down so cherry filling is on top.  Garnish with some fat-free whipped cream, if desired.

Yields: 8 servings

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.