LCHF Vanilla Cashew Milk

I use almond milk in all my smoothies and most of my cold coffees.  I have been buying almond milk (in bulk) from Costco for well over a year now!  It's the cheapest place to get it (at least it is in our area).  This week, I was really wanting a smoothie, but noticed that I was out of almond milk!  *Gasps*  Since almond milk is the only thing I currently need from Costco, it's not really worth the trip for me until I can build up my shopping list a little bit.  I thought about making some myself, but I didn't have any almonds either.  I was digging through my pantry, about to bite the bullet and make some milk from the dry milk in the cupboard (Meh!), when I stumbled upon a container of cashews.  They had been sitting uneaten near the back of the pantry for about 3 months, because they were the "unsalted" variety which the kid and the hubby don't really care for.  They were cheap though (from Aldi), so I couldn't bring myself to toss them, convincing myself that I could find a use for them eventually.  I had planned on roasting (and salting) them for the fam, but I decided instead to make cashew milk with some of them so I could get my smoothie fix! ;)  Oh. My. Goodness!  I'm SO glad I did!  I like this homemade cashew milk better than the almond milk I usually buy, and I can't wait to try it in all my favorite (former) almond milk-containing recipes!  If you only try ONE of my recipes for the rest of your life - make it THIS one!

Ingredients:

• 1 cup unsalted cashews (raw or roasted)
• 4 & 1/2 cups filtered or spring water
• 4 packets Truvia sweetener
• 1 teaspoon vanilla extract
• pinch salt

Directions:

1. Place cashews in a medium bowl and cover with water.  Let sit for 2 hours.
2. Drain cashews and rinse under running water.
3. Place cashews into a blender.  Add the filtered water, Truvia, vanilla, and salt.
4. Blend 1-2 minutes on high speed (I used the "Liquefy" setting on my Oster blender.)
5. Strain cashew milk through a cheesecloth or one of these awesome nut milk bags.

Yields: about 5 cups

*Nutritional Information (per cup):

*Nutritional information has been calculated using the MyFitnessPal app.

Low-Carb Peanut Butter Freezer Cookies

This recipe was originally intended to be a low-carb peanut butter cookie dough.  I was quickly chilling the dough in the freezer, and completely forgot about it!  When I took it out, I broke off a piece, and I realized that even though this dough was totally frozen, it was still totally delicious!  So, I made another batch of the dough, shaped it like little cookies, and enjoyed the fruits of my labor.  It has Splenda (which the hubby isn't a fan of) so if he likes it, I know I did something right!  This could also be eaten in "raw" form if you just like the dough! 

Ingredients:

• 1/4 cup natural, no-sugar-added, peanut butter (I use Kirkland brand from Costco)
• 2 tablespoons butter, softened to room temperature
• 1/2 cup Splenda granulated
• 2 tablespoons heavy whipping cream
• 1 tablespoon coconut flour

Directions:

1. Combine the peanut butter and the butter until smooth.
2. Add the Splenda, cream, and flour; mix until smooth.
3. Place the "dough" onto a foil-lined cookie sheet in tablespoon-sized heaps.
   
4. Chill in refrigerator for about 5-10 minutes.
5. Remove from fridge and use a fork to make the classic criss-cross marks.
   
6. Freeze until firm, at least 2 hours.

Yields: 8 servings

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Low-Carb Copycat Cheddar Bay Biscuits

Our entire family loves Red Lobster - especially those utterly sinful biscuits!  But no one loves the Cheddar Bay biscuits quite like my 5-year-old.  She refuses to eat anything else when we go, filling up completely on those buttery little devils.  We often get them to go as well (the hubby loves them, too!).  Everyone knows that these biscuits are very high in carbs, and having PCOS, I can't really have them as often as some of the others in our house.  *Sighs*  Such is life.  After our last trip to Red Lobster, watching everyone devour the biscuits, stewing in my jealousy, I decreed that I would find a way to make 1,000 biscuits - all low-carb, of course - and share them with absolutely no one.  Obviously, it was an empty threat.  It did give me the motivation to try to make a low-carb version, though.  These are so good that my 5-year-old actually thought I drove to Red Lobster, bought some biscuits, and brought them home.  Mission accomplished.   ;) 



Ingredients:

• 2 cups Carbquik baking mix
• 4 tablespoons butter, cold
• 1/2 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder (divided)
• 1 pinch salt
• 1/2 cup heavy whipping cream
• 2 tablespoons butter, melted
• 1/2 teaspoon dried parsley

Directions:

1. Preheat oven to 450 degrees.
2. With a pastry cutter (or a fork), cut the cold butter into the Carbquik mix until the mixture resembles coarse meal.
3. Add the cheese, 1/4 teaspoon of the garlic powder, and salt; blend well.
4. Pour heavy cream into the dry mix; mix just until dough forms, being careful not to overwork the dough.
5. Drop 10 dough balls onto a greased cookie sheet (or onto a sheet lined with non-stick aluminum foil).
6. Bake for 8-10 minutes, or until biscuits are golden.
7. Mix the melted butter, remaining 1/4 teaspoon garlic powder, and parsley; brush on biscuit tops while warm.
   

Yields: 10 servings

*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.

Slicing Fruits & Veggies Super-Thin

I absolutely love my Mandoline Slicer.  I use it any time I need to slice my fruits and/or veggies super-thin.  It comes in especially handy when making oven-baked fruit or veggie chips.  If you buy a mandoline, I highly suggest you get one with a "hand saver."  A hand saver is that little contraption that holds your fruit and protects your fingers from the sharp blades.  Always move slowly and carefully when using your mandoline, even if you are experienced.  It only takes one second for an accident to happen.

For those who are afraid of mandoline slicers (I was for many, many years), I suggest getting a Salad Shooter.  It requires an additional step because you will have to slice the fruits and veggies in order to get them to fit into the salad shooter tube.  The beauty of the salad shooter is that the blades should get nowhere near your fingers.  I recommend the salad shooter by Presto because it has 2 slice settings: thick and thin.  The thin setting is the thinnest I've seen on a salad shooter and comparable to the thin mandoline's slices.

                    

Zero-Carb Salami Chips

If you've made the pepperoni chips, this recipe will be old territory for you.  Nevertheless, they are so yummy!  If you like salami, I urge you to try these chips today.  I dip these in my favorite spicy-brown mustard, but any low-carb mustard or dip will do.


Ingredients:

• 5 very thin, hard salami slices (or 1 serving, according to your package of salami)
• Dip: spicy-brown mustard

Directions:

1.  Place 2 layers of paper towels on a large microwave-safe plate.
2.  Cut each salami slice into 4 equal wedges.
3.  Arrange the salami slices in a circle around the outer edge of the plate.
4.  Microwave for 30-90 seconds, or until salami chips are crisp.  The microwave time will vary depending on the salami's thickness.  My salami was sliced very thin (Hillshire Farm - Ultra Thin) and it took about 45 seconds.  Start lower, and increase the time as needed so you don't burn the salami.
4.  Remove from plate and serve with mustard (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.

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 - Cottage Scramble

Scrambled eggs are another staple when Egg Fasting.  This is one way that I like to spruce up regular scrambled eggs in my hectic mornings.  It takes no extra time to prepare eggs this way over the "traditional" scrambled method.  It's probably one of the easiest egg fast recipes you can make (other than hard-boiled eggs, of course).  It certainly doesn't get any faster than this, either!

Ingredients:

• 2 tablespoons butter
• 2 eggs
• 2 tablespoons cottage cheese
• salt & pepper, to taste
  

Directions:

1. Melt the butter in a nonstick skillet over medium heat.
2. Scramble the eggs and cottage cheese together.
3. Pour mixture into heated skillet and cook until done (about 3 minutes), stirring often.

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Egg Salad in Cheese Cups

Egg salad is an Egg Fast staple.  If you're like me, keeping things fresh and new is mandatory during an Egg Fast, if I'm going to stick to it.  So instead of the same ol' egg salad recipe, I kicked this one up a notch with a few additional ingredients, and placed it in a pretty little cheese cup for added flair.  The chives are optional of course, but they really add a new dimension to the egg salad!  I used the microwave to make the cheese cups, but you could easily use the oven if you prefer to do it that way.  I have also made these with Swiss cheese and replaced the chives with celery seed - YUM!  This recipe definitely makes my monotonous, humdrum egg salad seem like a real culinary treat!

Ingredients:

• 4 slices cheddar cheese (or your favorite sliced cheese)
• 6 eggs, hard-boiled
• 1/3 cup sugar-free mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon lemon juice
• 2 pinches Splenda (or equivalent sweetener)
• salt & pepper, to taste
  
• Garnish: finely chopped chives

Directions:

1. Chop hard-boiled eggs.  Add mayonnaise, mustard, vinegar, Splenda, salt, and pepper.  Mix thoroughly and refrigerate until cold and ready to use.
2. Place 1 slice of cheese onto a piece of parchment paper.  Microwave for 30-60 seconds.
   
3. While cheese is still hot, flip parchment paper (cheese-side-down) onto an upside-down muffin tin or small ramekin.  Press edges down to shape cheese into a bowl.
   
4. Carefully remove parchment paper and blot with a paper towel to remove excess oil.
   
5. Chill for about 5 minutes in the refrigerator, or until ready to use.  
   
6. Repeat steps 2-5 for remaining slices of cheese.
7. To serve, scoop 1/4 of egg salad mixture into each cheese cup and garnish with chives, if desired.

Yields: 4 servings

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Low-Carb Semi-Sweet Chocolate Mousse

I love chocolate.  It is my favorite thing, like ever!  If it provided all the nutrition I needed, I could easily live on nothing but chocolate for the rest of my life.  And I'm not picky, either!  I like chocolate in ALL its forms.  I like chocolate milk, chocolate cake, chocolate pudding, chocolate wafers, chocolate plain (of course), and even chocolate wine!  Suddenly, I'm reminded of Bubba from Forrest Gump.  This is a super-duper-easy, low-carb, no-cook, chocolate mousse recipe that only calls for three ingredients.  The garnish is completely optional, but it sure does make it look pretty!  Obviously, since the garnish is optional, its stats are not included in the nutritional information.


*BONUS:  This stuff freezes really well!  It makes a crazy-creamy ice cream dish.  I divvy mine up among a few 1/2 cup containers and freeze it for single-serving ice cream.  :)



Ingredients:

• 1 cup heavy whipping cream
• 2 tablespoons unsweetened cocoa powder
• 4 packets Truvia (or other preferred sweetener)
• Garnish:  sugar-free baking chips
  

Directions:

1.  Combine the heavy whipping cream, cocoa powder, and Truvia.  Blend in a "traditional" blender, with a hand mixer, or with an immersion blender until thickened.

2.  Top with sugar-free chocolate chips, chunks, or shavings.

Yields: 4 servings (about 1/2 cup each)

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Bulletproof Cider

I love apple cider.  So very much!  But let's face it, apple cider usually has a TON of brown sugar in it and is completely loaded with carbs!  A while back, I found this totally awesome sugar-free apple cider drink mix.  I actually purchased it so I could make low-carb apple-based alcoholic beverages (which it worked very well for, btw).  It's not carb-free, but it is very low-carb (4g per serving).  For an apple cider, that's pretty darn good!  Long story short, I wanted to make another Bulletproof Beverage for the Egg Fast.  I find that the more I mix up what I eat and drink, the longer I am able to stay on an Egg Fast without going completely insane!  ;)


Ingredients:

• 1 cup boiling water
• 1 envelope sugar-free apple cider drink mix
• 2 tablespoons coconut oil
• 1/8 teaspoon ground cinnamon
• Garnish:  cinnamon sticks
  

Directions:

1.  Combine the water, dry mix, coconut oil, and cinnamon.  Blend in a "traditional" blender, with an immersion blender, or with a blender bottle until thoroughly mixed.

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.