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.