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The seemingly relentless winter of sub-zero temperatures, short, dark days, and icy roads is gone!
Long-awaited Spring offers soft sunshine, gentle rains and most important, an abundance of wonderful fresh foods.
There's plenty for a low carber to love. Let's cook!
Chicken Fillets with Peppers
Rinse chicken, then pat dry with paper towels. Combine 2 tablespoons of the vital wheat gluten
and the salt; coat chicken with the flour mixture. In a 12-inch skillet, heat 2 tablespoons
of the oil over medium heat. Add chicken and cook to 8 to 10 minutes or until no pink remains,
turning once. Remove from skillet.
- 1 pound skinless, boneless chicken
- 4 medium chicken breast halves
- 1/4 cup vital wheat gluten
- 1/4 teaspoon salt
- 3 tablespoons olive oil
- 1 small onion, sliced
- 1 medium red sweet pepper, cut in strips
- 1 medium green sweet pepper, cut in strips
- 1 medium yellow sweet pepper, cut in strips
- 1 clove garlic, minced
- 1 cup chicken broth
- 1/4 cup snipped parsley
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 2 tablespoons lemon juice
Add remaining oil to skillet; add onion, peppers, and garlic; cook and stir for 5 minutes.
Add 3/4 cup of the chicken broth along with the parsley, cumin and pepper. Heat to boiling;
reduce heat and simmer, covered, for 3 minutes or until peppers are tender.
Use a slotted spoon to remove vegetables from skillet. Stir lemon juice into mixture in skillet.
In a screw top jar, shake together remaining 1/4 cup broth and 2 tablespoons flour;
stir into liquid in skillet. Cook and stir until thickened and bubbly.
Stir in peppers; place chicken on pepper mixture. Cover and cook for 2 to 3 minutes more or
until heated through.
Makes 4 servings — Great served with Mock Mashed Potatoes!
Nutrition facts per serving: 245 calories, 14 g fat (2 g saturated fat), 60 mg cholesterol, 387 mg sodium,
5.8 g carbohydrate, 1 g fiber and 25 g protein.
Broccoli Slaw with Green Onion Dressing
Blend the Egg and Egg Yolk in a food processor or blender until frothy, about
2 minutes. With the machine on, gradually add the Oil in a thin stream. When
the mixture is thick and creamy, add the remaining ingredients and blend
- (1) 1 lb. bag Broccoli Slaw
- 1 Egg plus 1 Egg Yolk
- 1 1/8 cup olive or canola Oil
- 1/2 cup finely cut Green Onions
- 1 1/2 Tablespoons Dijon Mustard
- 2 Tablespoons Cider Vinegar
- 1 Tablespoon Splenda
- 1/4 teaspoon Salt
- 1/8 teaspoon White Pepper
Toss Green Onion Dressing mixture with Broccoli Slaw. Refrigerate until ready
Makes 8 servings — 5.2 grams of carbohydrate per serving.
Decadent Chocolate Maple Cake
Now by special request, a recipe that's good any time
of the year. And believe me, this is a really delicious, AMAZING cake. Enjoy!
Grease and flour (use gluten flour or oat flour) two 8" or 9" round
cake pans. Preheat oven to 325°F.
- 1 cup oat flour
- 1/2 cup high gluten flour
- 1 cup almond flour
- 1/3 cup Dutch processed cocoa
- 1 packet Swiss Miss Diet Hot Cocoa Mix
- 1 Tablespoon baking powder
- 1 cup Splenda
- 1/2 cup Diabetisweet
- 1/2 teaspoon salt
- 8 large egg whites (at room temperature)
- 1/2 teaspoon cream of tartar
- 1/4 cup cold water
- 1 Tablespoon white vinegar
- 1/2 cup soured cream
(make "sour" with vinegar — see directions.)
- 4 large egg yolks
- 1/3 cup oil
- 2 teaspoons vanilla extract
- 1 teaspoon liquid sweetener
In large mixing bowl, sift together oat flour, gluten flour, almond
flour, granulated Splenda, Diabetisweet, baking powder, cocoa, Swiss
Miss packet, and salt. Set aside.
In another large bowl, whip egg whites until soft peaks form. Pause
and sprinkle cream of tartar over egg whites, then continue beating
until stiff peaks form.
In a small bowl, mix cold water with egg yolks and whisk well. Add
oil, vanilla extract and liquid sweetener. Mix cream with vinegar
in a small cup to get a mock-sour effect. Mix into egg yolk mixture
and incorporate fully. Add egg yolk mixture to flour mixture and
beat till smooth.
Add 1/2 of the whipped egg whites to the batter mixture and beat
again until well blended (but no more than a minute.) Then carefully
add batter to remainder of whipped egg whites and mix gently using a
rubber/plastic spatula, being careful not to break down whites, until
batter is fully incorporated.
Pour into cake pans evenly and bake at 325°F for 20-30 minutes turning
half-way through. Keep an eye on them and don't over bake. Baking time
can vary a bit depending on oven, elevation, etc. Cake is done when
lightly golden brown on top and puffed and cracked at edges. Remove
from oven and cool for 10 minutes before removing from pan to cool
on cake racks. When fully cool, assemble and frost with Maple
Sweet Maple Frosting
Whip all ingredients together until smooth. Frost cake as usual.
- 4 oz. package of cream cheese - at room temperature
- 1/2 cup unsalted butter (1 stick), softened
- 1/2 teaspoon sugarless vanilla extract (essence)
- 1 teaspoon maple flavoring (find it in the extract aisle)
- 1/2 cup Splenda
- 1/2 cup heavy whipping cream
Total effective grams of carbohydrate in the entire cake: 110. Cut into 20 pieces for 5.5 grams per
slice or 16 pieces for 6.8 grams per slice.
You won't find a more Delicious Low Carb Chocolate Bar than Ross!
Ross Chocolates will help you stick to your diet! All orders for 36 bars or more receive an automatic 15% discount. Start the
new year right with a full supply for when temptation strikes!
Use the coupon code NEWBIE and
get FREE SHIPPING AND HANDLING for all first time customers who
order just 1 Sampler Pack.
Ross Chocolate Bars come in Almond, Supreme, Coconut, Cherry, Orange, Raspberry, Crunchy, Dark, Mint, and White!
Taste-test results are in! Read what your fellow low-carbers are saying about this chocolate!
A Tasty Idea!
Try melting two of our Cherry or Raspberry Ross Chocolate Bars in the microwave;
then dip cold fresh berries in the warm chocolate. The cold berries will quickly set the chocolate and you'll have a low
carb treat that can't be beat!
our site for the best low carb chocolates in the world!
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