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 News & Product of The Month
An Open Letter To My Mother
The Soothing Sounds of Music
Jo Cordi's Lifestyle Series
Favorite Tips for Low Carbers
Great Low Carb Recipes
The Mother's Day Story
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ISSUE ARCHIVES
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Weekend Salmon Patties
- 6 oz. Chicken of the Sea Skinless/Boneless Pink Salmon, drained and flaked
- 1 Teaspoon dry minced onion
- 1/2 Teaspoon parsley flakes
- 1 Teaspoon lemon juice
- Dash pepper
- 2 Tablespoons sour cream
- 1 Egg, slightly beaten
- 2 Tablespoons dry low carb bread crumbs
- 4 Tablespoons peanut or light olive oil
In small bowl combine salmon, onion, parsley, lemon juice and pepper.
Stir in sour cream, egg and bread crumbs. Shape into 4 patties.
Heat oil in skillet over medium heat. Cook patties about 4 minutes on
each side, or until lightly browned, turning gently.
Makes 4 patties — 1.6 grams of carbohydrate each.
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Back At The Ranch Bacon & Cheddar Dip
- 1 1 oz packet Hidden Valley Original Ranch Dip Mix
- 1 16 oz container Sour cream
- 1 cup Shredded Cheddar cheese
- 1/4 cup Crisp-cooked, crumbled bacon
- Atkins Original Chips, or Keto Tortilla Chips, for dipping
Combine dip mix with sour cream. Stir in cheese. Chill at least 1 hour.
Just before serving, stir in crisp bacon pieces, and serve with Atkins Original
Chips, Keto Tortilla Chips, or celery sticks.
Makes about 16 3 Tablespoon servings — 1.6 grams of carbohydrate per serving
(for dip only.)
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Delicious Mushroom Soup
This is commonly made in a wok but you can use a stock pot,
whichever you have available.
- 2 Tablespoons olive or peanut oil
- 4 cups fresh sliced mushrooms
- 1 onion, chopped
- 1 stalk celery, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup chopped raw cauliflower
- 3 Tablespoons soy sauce
- salt and pepper to taste
Heat oil in a wok over medium heat, and sauté mushrooms, onion,
and celery in the oil for 10 minutes.
Add chicken stock, cream, finely chopped raw cauliflower, and
soy sauce. Bring to a boil, and simmer for at least an hour.
Take mushrooms, onion, celery, and cauliflower out of the soup.
Using a blender or food processor, blend until smooth. Stir back
into wok. Season with salt and pepper, and serve hot.
Serves 8 — 3 carbs per serving.
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Pineapple Nut Muffins
- 2/3 cup light olive oil
- 1/2 cup DaVinci Sugar Free Vanilla Syrup
- 1/3 cup heavy whipping cream
- 3 eggs, beaten
- 1 cup Splenda
- 1 teaspoon vanilla extract
- 1/2 teaspoon pineapple extract
- 1 1/4 cup vanilla whey protein powder
- 2 Tablespoons oat flour
- 2 Tablespoons vital wheat gluten flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 Tablespoons Keto Pineapple Fruit Spread
- 1/4 cup chopped walnuts
Preheat oven to 350°F.
Combine oil, Vanilla Syrup, whipping cream, vanilla and pineapple
extracts, eggs and Splenda. Mix well. Add Keto Pineapple Fruit
Spread and mix again.
In separate bowl, mix vanilla whey protein powder, oat flour, vital
wheat gluten, baking powder, and salt. Mix a little at a time into
wet ingredients until all ingredients are well blended.
Stir nuts into batter. Pour into greased muffin tins (or use non-stick
muffin liners.) Bake at 350°F for 10-15 minutes, keeping an eye on
them so as not to over-bake. Cool at least 5 minutes before removing
from pan or liners.
Makes 12 muffins — 4 carbs per muffin.
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Refrigerator Nut Fudge
Are you a chocolate lover? Try this sugar free yet decadent-tasting recipe
for a lovely, occasional treat, packed with healthy walnuts and a hint of
cinnamon.
- 2 Tablespoons soy flour
- 1/2 cup heavy cream
- 3 Tablespoons butter
- 8 ounces cream cheese
- 1/2 cup Diabetisweet
- 1/2 cup granulated erythritol or maltitol
- 4 (1 ounce) squares unsweetened chocolate
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 5 packets Splenda
- 1 1/2 cups chopped walnuts or pecans
Prepare an 8 inch square baking dish by greasing it with butter or spraying
it with a butter flavored non-stick spray. Set aside until ready to use.
In a medium sized sauce pan, whisk soy flour with heavy cream until
the mixture is smooth. Add the butter, cream cheese, Diabetisweet, erythritol or maltitol, chocolate,
and cinnamon.
Place the pan over medium heat until the mixture becomes warm enough for
the chocolate and cream cheese to begin to melt. Lower the heat to the
lowest possible setting.
Continue melting the ingredients for the fudge, stirring as necessary. When
the mixture is melted and smooth, add the vanilla and packets of Splenda.
Taste the fudge. If it is not as sweet as you like, adjust the sweetness, by
adding sweetener of your choice.
Beat the fudge for a minute or two with a heavy spoon. Add the nuts and
thoroughly combine. Pour the mixture into the prepared 8 inch square baking
dish. Spread it evenly into the baking dish, using the back of the spoon to
smooth the surface. If the surface looks a bit greasy with the melted butter,
press a paper towel into the surface to remove the excess.
Cool the dish to room temperature. Refrigerate for several hours or until
chilled and firm.
Remove the fudge from the refrigerator. Cut into 1 1/2" squares.
Makes 36 (1 1/2 inch) squares of fudge. Each square is 3 effective grams of carbohydrate.
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You won't find a more Delicious Low Carb Chocolate Bar than Ross!
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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!
Visit
our site for the best low carb chocolates in the world!
| (888) 267-2065
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