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 The Low Carb Luxury Online Magazine   Low Carb Connoisseur
    October 2004    Page 2       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10   11  12  13  14     

Feature Articles
 Make it Low Carb
 Sweet Comfort Foods
 Cookin' with Pumpkins!
 The Trouble with Trans Fats
 Here's What's New!
 Got Umami?
 Measuring Success
 Industry Interview
 Appetite or Cravings?
 Makeup Tips for Halloween
 Halloween without the Sugar
 DC Report: CAC Conference
 The Carb Credit Card
 Waiting for the Woosh Fairy



    Lose Weight with a Treadmill


Comfort Food by Linda Genaw              
Recipe developer and cook extraordinaire, Linda Genaw shares a collection of low carb comfort foods your whole family will love... we do!

Coconutty Crunch

I like a little of this mixed into my yogurt. It makes the yogurt a little more filling and satisfying.

    Coconutty Crunch
  • 2 ounces walnuts
  • 4 ounces pecans
  • 2 ounces almonds
  • 2 ounces unsweetened coconut (1/2 cup)
  • 2 to 4 tablespoons flax meal
  • 1 to 2 ounces unsalted sunflower kernels
  • 2 tablespoons butter, melted
  • 1/3 cup Splenda
  • 1/2 teaspoon vanilla
  • Pinch salt, optional
  • 1/2 to 1 teaspoon cinnamon
Coarsely chop the nuts; put in a medium bowl. Stir in coconut, flax meal and sunflower kernels. In small bowl, mix butter, Splenda, vanilla and salt. Pour over nuts and toss to mix well. Spread on large jelly roll pan and bake at 300? about 10-15 minutes, stirring every few minutes, until lightly toasted. Watch closely so it doesn't burn.

Mix in the cinnamon; cool. Store in airtight container in fridge.

Makes about 2 cups. Can be frozen.

Per 1/3 cup: 344 Calories; 33g Fat; 7g Protein; 10g Carbohydrate; 6g Dietary Fiber; 4g Net Carbs
Per 1/4 cup: 258 Calories; 25g Fat; 6g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs

Homemade Chocolate Pudding

If you plan to eat this plain, 1 1/2 teaspoons xanthan gum is fine for a soft-set pudding, but it you want to use the pudding in a layered dessert, I suggest using a full 2 teaspoons. This is very good once it has chilled, but the consistency is slightly different than regular cooked pudding. The xanthan gum makes it a little bit "gluey", but it's not unpleasant. Also, the pudding doesn't get a skin on it like regular cornstarch pudding does.
    Homemade Chocolate Pudding
  • 1/4 cup dutch process cocoa, sifted
  • 1/8 teaspoon salt
  • 1 1/2 to 2 teaspoons xanthan gum
  • 2 cups Hood Carb Countdown chocolate or white milk
  • 1/2 cup granulated Splenda
  • 1 teaspoon vanilla
In an 8-cup glass measure or large microwaveable bowl, whisk together the cocoa, salt, xanthan gum and Splenda.

Gradually mix about 1/2 the milk into the dry mixture, whisking until completely moistened. It will get very thick.

Gradually whisk in the rest of the liquid. Microwave on HIGH about 6 minutes, whisking briskly about every 30 seconds or so until thick and cocoa has dissolved. Watch closely so it doesn't boil over. Whisk in vanilla; pour into 4 small dessert dishes and chill well.

Makes 4 servings - about 1/2 cup each

Per Serving: 79 Calories; 3g Fat; 7g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs
Per batch: 315 Calories; 12g Fat; 28g Protein; 36g Carbohydrate; 14g Dietary Fiber; 22g Net Carbs

Peanut Butter Cookies

Unlike most low carb cookie recipes, these cookies seem to be quite sturdy and not fragile at all, even when hot from the oven.

    Peanut Butter Cookies
  • 1/4 cup butter, softened
  • 1/2 cup natural peanut butter
  • 3/4 cup granulated Splenda
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/2 cup almond flour, 2 ounces
  • 1/4 cup wheat protein isolate
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • A little extra Splenda to dip the fork in
In a medium bowl, cream the butter and peanut butter; beat in the Splenda. Add egg and vanilla; beat well. Combine dry ingredients and add to creamed mixture; beat until combined. Roll dough in 1-inch balls and place on greased or parchment-lined baking sheet. Dip a fork in Splenda and press the top of each cookie in a crisscross pattern.

Bake at 350? for 13-16 minutes, until nicely browned around the edges.

Remove from pan to cooling rack.

Makes about 26-30 small cookies. Can be frozen.

Per cookie: 63 Calories; 5g Fat; 2g Protein; 2g Carbohydrate; .5g Dietary Fiber; 1.5g Net Carbs


Contents and photos copyright © October 2004  Linda Genaw and Low Carb Luxury


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