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

Blackberry 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
5 oz blackberries
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, blackberries, 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.)

Nutrition counts per 1/18th:
Calories:46, Fat:1.87g, 1.81g carbs, Fiber:1.3g, Net carbs:0.51g

Cheesy Miracle Rice

Ingredients:
2 bags rinsed Miracle Rice
1/2 cup Ragu Double Cheese sauce
1 large egg
6tbsp grated parmesan cheese
3tbsp "I can't believe it's not butter" (yeah yeah I know, i haven't used this stuff in 3 years, but I'm trying to reduce calories for a bit)
2tsp yellow mustard
2tsp franks hot sauce
1tsp garlic powder
1tsp salt
1tsp pepper

Put the rinsed rice in a dry hot pan and let the liquid cook out. Add garlic powder to rice and mix well. While the rice is drying out, in a bowl mix cheese sauce, mustard, hot sauce, egg, salt & pepper, and half the parmesan cheese. I used a small loaf pan to bake it in. Add half the rice in the baking dish, then half the cheese, then the rest of the rice and rest of the cheese. Mix everything very well. Add the "i can't believe it's not butter" in dabs across the top, and cover with the remaining parmesan cheese. Bake @350* for about 20 minutes.

Makes 4 pretty good size servings@
136 calories/11.76g fat/2.74g carbs/.2g fiber/2.55g net carbs

Or if you are hungry and want to use it as a main dish, you could get 2 huge servings@
272 calories/23.52g fat/5.48g carbs/.4g fiber/5.1g net carbs

This was an experiment, so I think I could leave out the egg and "I can't believe it's not butter" and it would come out the same. Reducing the calories to 84 per 4 servings and the carbs to 2.65g.