Thursday, October 9, 2014

Witches Brew-Not To Eat, To Smell!

 Original Link-Witches Brew
Witches Brew
1 apple
1 orange
1 lemon
2 T whole allspice
2 T whole cloves
4 cinnamon sticks
Slice fruit into rings. Don't worry about peels, seed, cores, etc. Place all ingrdients into a crock-pot. Fill with water. Simmer on low. Refill with water as needed.  Be careful not let the water get too low.
Making this tonight!

My Notes:I made this last night. I added a pear as well, and used a ton more spices, and honestly, it smelled good, and it filled my kitchen and kind of my living room, but it wasn't as strong as I had hoped.

10/13/14-Ok, I'm using a huge pot on my stove, and I've figured out I need 2 whole pieces of each fruit to get that smell. Also,my pot has to be really full of water or the smell isn't nearly as strong.  

Wednesday, October 8, 2014

Easy Peasy Sandwich Thins-LC & GF

These sandwich thins are very versatile. Can be used as sandwich thins, pizza crust, or crackers. Simple and quick to make. You will need a muffin top pan or two for this one.

Ingredients:
1 C Kraft Grated Parmesan
4 Eggs
2 level scoops Syntrax Nectar Unflavored Medical Whey Protein (you need to adjust your cals/carbs according to what protein powder you use, this only has 40cals/0g carbs per scoop)
1tsp glucomannan powder
1/2 tsp granulated garlic
1/2 tsp onion powder
1/4tsp Kernal Season's Butter popcorn seasoning (they have many flavors, I made some with nacho cheese powder and they were delicious)













Pre-heat oven to 400*.

Spray muffin top pan well with coconut oil spray or any cooking spray.

Mix all ingredients except glucomannan powder in a mixer on high for 3-4 minutes. Slowly sprinkle in the glucomannan powder while it is mixing to make sure it is evenly distributed and mixed well. Put 1 tbsp of mixture into each muffin top cup and shake the pan around until it's covered pretty evenly.

Bake at 400* for 8 minutes. They will brown on the bottom, and should slide right out and be crispy and very thin, but not break. They should be pretty sturdy.



I got 15 total thins from this recipe. Can be kept on countertop for a while (not sure how long, just made a batch last night).



I used it for buns for my turkey burger, can also be used for mini pizza crust, or sandwiches, or even crackers. Very very versatile recipe. You can play with it and add what you like.

Nutritional info per thin (15 in a batch):

58 cal, 0.37g carb, 0.1g fiber, .27g net carbs per thin.

Will add more pictures tomorrow, they are not uploading.

10/10-I still can't get my photos of these to upload, so i posted it on Pinterest with a link back here.
LC Sandwich Thins

Last night I made tostadas with them and they held up really really well. I didn't heat them up, just took them out of my zip loc bag and loaded them up. 

Monday, October 6, 2014

LC Trail Mix-2.87g Net Carbs Per Serving!




      First, pre-heat oven to 325*.

     Then put the coconut in a bowl and add liquid flavored sweetener of choice, and granulated splenda,             mix well and let sit for 10 minutes to soak up the liquid.

     Next, line a baking sheet with parchment paper, or spray very well with cooking spray. Spread coconut out on sheet and bake for 15-25 min, stirring every 3-5 minutes.



 Should look like this when toasted.

Next, cut the chocoperfection bars into small pieces, I was easily able to cut 4 lengthwise, and 8 width wise, giving me 32 pieces per bar





Mix all ingredients together after coconut has cooled, and you will get 12-1/4 cup servings.

 Per 1/4 C Serving: 192 Calories, 18g Fat, 6.37g carbs, 3.5g fiber, 2.87g Net Carbs

Wednesday, September 24, 2014

Basic Protein Cheesecake

I found this recipe on Pinterest originally and it came from Built Lean Protein Cheesecake.

I'm tweaking it a bit to make it even more LC friendly:

  • 12oz 1/3 fat Philadelphia Cream Cheese
  • 8oz Kraft Simply Light Sour Cream
  • 2 Whole Eggs
  • 1 TBSP Liquid Sucralose (concentrate)
  • ¼ Silk Unsweetened Almond Milk
  • 1.5 Scoops Whey Protein (I used Syntrax Nectar Vanilla)
  • 1tsp Vanilla Extract
  • Dash Salt
 Directions:
  1. Preheat oven to 325°
  2. Soften cream cheese in a large mixing bowl by pressing down with a spoon.
  3. Add eggs and stevia and mix using an electric mixer.
  4. Add the rest of the ingredients and continue mixing for 2-3min.
  5. Pour in baking pan (6” pan works best) lined with parchment paper for best results.
  6. Bake at 325° for 25min then turn down the oven to 200° and continue baking for an additional hour.
  7. Let cool in fridge for 4-5 hours, add topping and destroy!
Makes 8 Servings

Nutrition Per Slice: 178 Calories, 12.32g Fat, 3.33g carbs, 0g Fiber, 2.1g Sugar. 3.33 Net Carbs Per Slice 


This actually came out really well. Didn't taste like protein powder, tasted like cheesecake. It's much better after it has cooled and been in the refrigerator over night. I thought the baking time was going to be off but it was spot on. Follow the directions to the T and it will come out. I had forgot to get a round pan to bake it in so mine came out fairly thin and not very pretty, but I'm going to make it again and I'll post a final picture of a sliced piece. 

The only thing I might tweak is the amount of protein powder. That's just more of a personal preference.

Thursday, May 30, 2013

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

Monday, April 29, 2013

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.

Wednesday, January 30, 2013

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