Orange Soy Chicken Wings

These wings make a great appetizer, they have that sweet and salty thing going on that most people love. They are similar to teriyaki wings with a bit more of a citrus flavour. Since all the carbs are in the marinade and you end up throwing most of it away these yummy little wings are super low carb and extremely tasty! I made them with my sister (non low-carber) and she gave them the thumbs up.

Ingredients:

• 1.5 pounds chicken wings
• 2 Tbsp Sugar free Orange marmalade (I used Smuckers)
• 2 Tbsp Lemon Juice
• 1 tsp liquid sweetener (i used Sugar Twin)
• 1/3 cup Soy Sauce
• 2 Tbsp water

Directions:
Combine all ingredients except chicken wings in a heavy duty plastic bag or large bowl with a lid and mix well. Place chicken wings in mixture and let marinate overnight (or at least for 4 hours, but overnight will taste better) Shake the bag or bowl every so often so all the wings get fully marinated.
Pre-heat oven to 375 degrees and line a baking sheet with aluminum foil. You can put the wings directly on the foil (this is what i did but they end up sticking a bit) but i recommend baking them on top of a wire rack on top of the baking sheet. place chicken wings on top of wire rack and bake for 1 hour. Throw away excess marinade.

 
Total carbs for the whole batch of marinade is 15g, but since you end up throwing most of it away i would say that there is about 5 grams of carbs in this whole recipe.

Ham and Leek Quiche

This recipe is great for anytime of day, warm up a slice for breakfast, serve it with a salad for lunch or along with some roasted veggies for dinner. It also travels wels so it is great for taking to work for lunch or over to someone's house for a pot luck. Very filling and tasty!!

Ingredients:

• 1 coconut flour pie crust (See July 5th post)
• 1 cup cooked ham, cubed
• 1 cup chopped leeks
• 1 cup chopped mushroms
• 2 Tbsp butter
• 3/4 cup cheese of your choice (I used mozarella)
• 2 Tbsp Creme Fraiche

Directions;

(Pre-bake your pie crust if you have not done so already)
Pre- heat oven to 350
Put the cubed ham in the bottom of the pie crust.
Melt the butter in a saucepan and saute the mushrooms and leeks until they are slightly golden. Layer them on top of the ham. Now layer the cheese on top.
In a small bowl whisk together the eggs, creme fraiche and any seasoning you would like. Pour the egg mixture evenly on top of the chhese. Move the filling around a bit to make sure that you get the egg mixture evenly distributed through out the quiche.
Bake for 30 minutes and enjoy!!

For 1/5 of recipe, Carbs = 6.8

Coconut Flour Pie Crust (Gluten Free)

This is a great crust to use for both sweet and savory pies and quiches. It comes out flaky and buttery, just like the real thing. I used it to make a ham and leek quiche that i will post the recipe for shirtly. It browns quickly in the oven so make sure to keep an eye on it and don't walk away from the kitchen!

Ingredients:

• 1/2 cup almond flour
• 1/2 cup coconut flour
• Pinch of salt
• 1/4 cup melted butter
• 2 eggs

Directions:
Pre-heat oven to 400 degrees
Melt butter in a microwave safe bowl and then whisk in all ingredients except coconut flour. Now sift coconut flour and then mix in. Form the mixture into a ball.

You will need to roll out the dough between 2 pieces of wax paper. The easiest way to do this is by taping one piece of wax paper to your counter.
Roll out dough to desired thickness.
Very carefeully flip the crust over into the bottom of a greased 9"  pie plate. Use any extra pieces of dough to fill in holes if you got any while transfering your dough.
Bake for 15 minutes, being sure to keep an eye on it during the last few minutes.

16 carbe for the entire pie crust!!

Blackberry Mousse

I recently went out to dinner at a lovely french restaurant and the whole meal was fantastic but my favourite part was dessert. I had the milk chocolate mousse, it was light, fluffy, creamy and delicious. I'm sure it was not low carb but it inspired me to create my own low carb version. I decided to make this berry flavoured one since it is summer now and the local berries are available. Blackberries are my favourite but this recipe would work with any berry or a mixture if you like.

Ingredients:

• 1 cup washed and sliced blackberries
• 1/4 cup water
• 2 teaspoons un-flavoured gelatin
• 1/2 cup Splenda
• 1 teaspoon liquid Stevia
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla
• Pinch of sea salt
• 1 cup heavy whipping cream

Directions:
Sprinkle the gelatin over a few tablespoons of warm water in a small bowl, and set aside to soften.

Place the blackberries, lemon juice, and salt in a saucepan over medium low heat, and add the splenda and water and cook, breaking up with your spatula. Stir around the pan gently until the sweetener has dissolved. Simmer for 10 minutes, or until the blackberries have slightly thickened. Add the gelatin to the pan, and stir until it is completely melted.

Let cool to room temperature and then puree in a blender (I used my Magic Bullet).

Whip the heavy cream to stiff peaks with a hand mixer, and beat in vanilla and stevia. Once the blackberries are cooled, carefully fold the whipped cream into the fruit puree. Pipe mixture into serving bowls, and chill for at least an hour.

 ~6.2g net carbs per 1/5th of  recipe 

French Toast Muffins

I recently bought some guar gum and have been wanting to try it out because i have read that it is a good thickener. This muffin recipe is coconut flour based, and coconut flour based baked goods tend to have more of a crumbly or eggy type of texture. The 2 teaspoons of guar gum gave these muffins a nice firm but still fluffy texture. If you split them open and melt a little butter on them they really do taste like french toast!

Ingredients:

• 1/2 cup sifted Coconut Flour
• 1/3 cup melted butter
• 6 Eggs
• 2 teaspoons guar gum
• 2 teaspoons vanilla
• 1 tablespoon cinnamon
• 15 drops liquid Stevia or Splenda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

Directions :

Blend together eggs, butter, vanilla, splenda, salt and cinnamon.
Combine coconut flour with baking powder and guar gum.
Whisk dry ingredients into wet ingredients until there are no lumps.
Spoon into greased 6 muffin pan. Bake at 400 degrees for 15 minutes.

Makes 6 muffins
Net Carbs per muffin = 3g  (8g - 5g fibre)

Vital What Gluten Bread

I have been missing sandwiches lately so I started looking up some recipes for low carb bread. Many of the ones i came across called for Vital Wheat Gluten (the protein portion of wheat) So I bought some and gave the following recipe a go. It turned out fabulous! Taste and texture is just like store bought!! If you are missing bread, definitely give this one a try.

Ingredients:

• 1 pkg dry active yeast
• 1/2 teaspoon sugar *
• 1 & 1/8 cup warm water
• 3 Tablespoon Olive oil
• 1 & 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 Tablespoon Splenda
• 1 cup Vital Wheat Gluten
• 3.4 cup soy flour
• 1/4 oat flour
• 1/4 cup flax seed meal
• 1/4 cup un-processed wheat bran

Directions

Pour yeast into bottom of bowl. Add sugar and water. Stir, and let sit. (This is "proofing" your yeast to see if your yeast is alive. If it's not bubbling, it's dead and you can replace it without wasting all of the other ingredients

In the meantime, mix all other dry ingredients together in a bowl

After you mix and knead all of the ingredients together, put the dough in a clean bowl and set it into a warm, draft-free place for about 45 minutes to an hour (I turned my oven on for a minute to get it warm, then turned it completely off before setting the dough in to let it rise) The dough should double its original size.

Afterward, knead slightly (do not over-knead!!) Put it in a loaf pan, cover and set in warm draft free place for another 30 to 45 minutes. (I put it back in a slightly warmed oven)  At this point you could also cut the dough into 8 rolls and place on a cookie sheet to rise the second time if you prefer to make rolls instead of a loaf.

Then bake at 380 degrees until done. (35-45 minutes — depending on your oven, you may have to shorten or lengthen the time.)

* The yeast eats the sugar so the small amount of carbs are not present. 

Makes 16 slices. 3.4 carbs per slice, or 8 rolls at 6.8 carbs each

 

Chocolate Peanut Butter Smoothie

This is one of my favourite smoothies. It is full of protein and great for breakfast or any time of day. It definitely reminds me of a frapucinno, just with out all the carbs and sugar!

 

Ingredients:

• 1 cup un-sweetened chocolate almond milk* (I use Almond Breeze)
•  1 Tbsp Natural Peanut Butter
• 2 packets of Splenda
• 1/2 tsp vanilla
• 1 scoop un-sweetened soy protein powder (I use Gen-Soy)
• Dash of heavy cream
• 4 ice cubes
• 1/4 cup water

 

Directions:
Put all ingredients in a blender for a minute and enjoy! I used my magic bullet to make this, which i highly recommend because there is much less clean up and then you have your smoothie already made in a ready to go container.

Makes 1 serving                                                                    

Total carbs: 7g

Fiber: 3g
Net Carbs: 4g

 

* If you can't find unsweetened chocolate almond milk you could use unsweetened almond milk, soy milk or hemp milk and just add half a teaspoon of unsweetened cocoa powder

Welcome!

I started this blog because i have been following a low carb lifestyle for the past few years and have found that since Low-Carb is no longer the popular diet it once was, there is practically no current websites with great new recipes, news, thoughts, etc.

I will post all the new recipes i try as well as interesting information on low carbing in genereal. I hope you all enjoy it and feel welcome to post recipes, comments, ideas and more as well!