Apple Pie Protein Shake/Mock Ice Cream

1 Scoop Syntrax Nectar Vanilla Essence Flavor Protein Powder
2 Tbsp Walden Farms Marshmallow Dip
1/4 tsp Pumpkin Pie Spice (would normally use apple pie spice but this is what I had on hand)
5-7 large Ice Cubes
1-1.5 tsp Great Value Apple Drink Mix
1/4 tsp Glucomannan Powder
1/2 cup water

Optional: 1 Tbsp Chopped Pecans for topping. My counts do include the pecans.

Mix everything in a blender and top with pecans. I put mine in a bowl so it would be more like ice cream. Normally I would use Almond Milk as my base but I didn't have any. It came out really good because the protein powder and WF dip thickened it up and you really couldn't tell there was water as a base.

168 calories; 6.99g fat; 1.63g carbs; 1g Fiber; 0.63g Net Carbs

Clackley's Sweet & Spicy & Sticky Chicken Wings

Chicken Wings Sweet and Spicy and Sticky

24 wings, split and tips discarded
1 tsp. minced ginger
3 garlic cloves, minced
2 tbsp. liquid sweetener (Sugar Twin)
1/2 tsp cayenne pepper
2 tbsp sesame oil
3 tbsp. low carb ketchup
2 green onions
3 tbsp rice vinegar
4 tbsp soy sauce
1/4 tsp. gluc powder (optional)

Preheat oven to 400 and place wings in a glass baking dish. Cook for 30 – 40 mins. In the meantime, combine all ingredients (excluding gluc). Cook in small pot for 10 minutes and then slowly add gluc (if using).Remove wings from oven and pour sauce over top. Stir to coat and return wings to oven for 15 to 20 minutes.

Pumpkin Glucc Pudding

1C Unsweetened Almond Milk
1/4C Libby's Pumpkin Puree (not pumpkin pie filling)
1/4tsp pumpkin pie spice
1t glucomannan powder
3 pumps DaVincis Vanilla syrup(It could have used more)

Put it all in blender or magic bullet and wizz. Let sit for at least 20 min in fridge.

61 calories; 3.8g fat; 6.79g carb;3.6g fiber;3.19g net carb

Pad Thai Sauce

Ingredients in this Recipe:
1/2 serving pb2
1 tbsp fish sauce
1 tsp garlic
1 tbsp soy sauce (low sodium)
 2-7oz bags miracle noodles

Just put everything in a wok and cook until the sauce is almost evaporated.

 Calories: 42, Carbs: 6.35g, Fiber: 1.2g, Sugar: 1.85g, Net Carbs:5.15g.

 I eat pickled jalapeno slices with my Pad Thai as well.

Mini Bagels

Ok. I made some mini "bagel" type things of course using marcea's glucc/parm roll method.

Ingredients:
4 eggs
1tbsp glucomannan powder
1tsp baking powder
1 scoop (1/3 cup) protein powder (I use vanilla syntrax nectar)

Mix eggs and baking powder well. Slowly add in glucc while mixing until dough forms "waves". Then add protein powder. I added a bit of water to thin it out until it was a little thinner than funnel cake batter. Spray mini bundt pans, bagel, or doughnut pans and barely cover the bottom all the way around. A couple teaspoons maybe. Bake for about 20 min.

I got 14 of them with 28 calories, 0.11g carbs, no fiber.



Covered in Walden Farms Raspberry Jam

Simple Protein Powder Pancakes

Added some Walden Farms Strawberry syrup because I didn't have enough regular.





Ingredients:
2 eggs
1 scoop protein powder (syntrax nectar vanilla, 0g carb)
dash of baking powder
water to thin out batter

Mix well and make like regular pancakes.

Will make 3 medium-large pancakes or 6 smaller ones.

1 Serving:
Calories:248, fat:9.94g, Carbs:1.41g Fiber:0g, Net Carbs:1.41g

*Counts do not include butter or use of syrup other than Walden Farms, which is what I use.

Zucchini Bread Muffins

Ingredients:

3 servings syntrax (3 scoops vanilla syntrax protein powder)
4 servings flax meal(1/2 cup)
3 large egg
1 tsp vanilla extract
1 large zucchini, grated
1/2 C chopped pecans
2 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
3 tsp glucomannan powder
1/2 cup vanilla DaVincis (sugar free)
1/2 cup water (to thin out batter)

Crack the eggs in a bowl, and with a mixer, slowly add in 1/2 tsp of the glucomannan powder at a time, mix very well and the eggs should thicken up. Next add the vanilla, zucchini, pecans, cinnamon, salt, baking powder, baking soda, and DaVincis and mix well. Add the flax meal and protein powder and start mixing. The batter will be very dry at this point, and slowly add in the water while mixing to loosen it up until it is the consistency of regular cupcake batter.

Use an ice cream scoop to evenly distribute in muffin papers, should make 18, and bake for 30 minutes at *350 (check after 20 minutes because ovens vary.)

Nutritional Counts per 1/18th:
Calories:66, Fat:4.03g, Carbs:1.84g, Fiber:1.4g, Net Carbs:0.44g