Influenster Holiday Voxbox

So I received my Holiday VoxBox from Influenster...super excited when I checked my mail that day in mid December. Needless to say Influenster never fails to impress me with their full size products that they distribute for review. In the picture to the left you will see I received a great sampling of full sized products to review. The products I received are as follows:

• Goody Quickstyle half round hair brush. The packaging states that the products is for all hair types. It features absorbent microfiber bristles that are suppose to dry hair 30% faster.  Review: The brush seemed a bit daunting at first glance. After washing and conditioning my hair I thought I would use the brush just to soak up some of the water. My hair in natural curly and I do not use heat tools in my hair. The texture of my hair made it particularly difficult for the brush to pass through my kinky hair. The brush seems that it would be well suited for people with naturally straight hair or hair that does not have a lot of texture.
• Montagne Jennesse deep cleansing clean up mud mask. Includes aloe juice for blemish prone skin. The product is 20 grams of product. The package states that the special mud blend contains aloe vera, willow, rosemary and witch hazel to naturally target your problem areas. The cleansing mud was all kinds of amazing. The packet had enough to do possible two treatments. I applied my mask to a clean face with a makeup foundation brush. I found that doing this way spread the product evenly over the face a reduced waste. I put the remaining product in an airtight bag to save for another use. After about 15 as directed on the instructions, the mask dried and made my face feel really tight. For me the best way to remove the mask was to do so in the shower. The mask did not have an unpleasant odor and was very soothing on the skin in the wet stage. Once it has had a chance to dry - don't count on moving your face because the product not on tightens the skin but feel as though it may flake off if you try to move the muscles in your face. The mask left my face feeling very soft and refreshed. I give this product a huge thumbs up.
• Natural energy EBoost pink lemonade powder. The product is 6.8 grams and stats that its contains vitamins, mineral and super nutrients to deliver energy to boost your workout or life. The product contains no sugar, artificial flavor and only 10 calories. The Eboost did exactly what it said it would. It give you a good burst of energy which is perfect if you are needing a charge before the gym. I have a little bit of a commute to work, so I took mine in the morning and I immediately felt the effects. The powder took a little bit of time to dissolve and I am not a big fan of pink lemonade, but the taste was not too bad. I am not a big fan of energy drink, but if I had to choose a quick pick me I would try this again.
• Kiss Nail Dress. 28 strips to apply to the nail that last up to 10 days. I wore my nail dress on New years eve on my ring finger and thumb to add a bit of pizazz to my nails. I received tons of compliments. I love this nails strips because it takes the guess work out of creating what I like to call a bling nail. I have since bought a collection of these nail dresses because I am absolutely in love with these. 
• NYC Liquid Lipshine in shade Nude York City 582. Non sticky formula with a doe foot applicator. Contains .24 fluid ounces. Review: The lipshine is just that - it add a lot of shine to the lips. The color payout if very faint. My lips are pigments already, but this would be great to add over a lipstick to add a lot of shine. The applicator itself seems a bit flimsy - I am used to a stiffer applicator. The doe foot on the end of the applicator itself is very soft and allows the products to glide on smoothly. The consistency of the products is very nice and not sticky at all on the lips. There is no scent to the product and no taste. I let my daughter try the gloss and she loves it. She does not like very pigmented gloss so this was perfect for her.
• Quaker Real Medleys. Apple Walnut Oatmeal with sweet apples, tart cranberries, walnuts and multigrains. Contains 2.64 ounces - 290 calories per serving. Review: I live a low carb lifestyle so trying this oatmeal was out of the question for me. The oatmeal has 48 net carbs which is way over my daily allowance (20 grams). I did have my son eat it and he said that he did enjoy the flavor, but was not a big fan of the tart cranberries. He's 11 and I do not think his palette has quite matured yet (lol). He loved the apples and the walnut - seeing how he is a big fan of oatmeal- he was the best person in the house to give me an honest opinion. I did notice that he seemed full many hours after he ate the oatmeal, which was great.

Mud Mask, Eboost, Oatmeal

Kiss Nail art, Lipshine, Goody brush

What Is Influenster

Influenster is a free-to-join community of invited trendsetters who live to give opinions of products and experiences. Influenster creates links between brands and members to reward participation and influence future products.

So...what exactly is Influenster? So glad you asked. Here’s a handy definition that would make Merriam-Webster proud:

Influenster [in-floo-uhn-ster]

An exclusive online community where tastemakers and trendsetters (such as yourself) come to share the latest and greatest news, places, products, and reviews with each other. 2. The hotspot you just bookmarked on your web browser that turns your social influence into sweet rewards.

Click here to join the influenster community. Join Influenster

Low-Carb Crock Pot Breakfast Casserole

Serves 8.

4 cups hashed brown jicama or daikon radish hashed browns (optional)
12 ounce package crumbled, cooked, drained bacon slices
1 pound cooked, drained ground sausage
1 medium diced sweet yellow onion
1 diced green bell pepper
1-1/2cups sliced fresh mushroom
1-1/2 cups fresh spinach
2 cups shredded Monterrey Jack cheese
1/2 cup chopped Feta cheese (or other sharp cheese)
1 dozen eggs
1 cup heavy white cream
1  tsp salt
1-1/2 tsp pepper

Place a layer of hashed browns on the bottom of 1 4-6 quart slow cooker. Follow with a layer of bacon and sausage, then onions, green pepper, spinach, mushrooms, and cheese. In a separate bowl, beat the eggs, cream, salt and pepper together. Pour over the crock pot mixture, Cover and cook for 10-12 hours on low.

Makes 8 servings. Refrigerate or continue to keep warm in the crock pot the day you plan to serve.

Nutritional information per serving: Calories: 443.6, Carbohydrates: 8 g, Fiber: 1.95 g, Net Carbohydrates: 6.05 g, Protein: 18.1 g, Fat: 38.25 g
Skip the Hashed Browns per serving: Calories: 429.6, Carbohydrates: 4.8 g, Fiber: .7 g, Net Carbohydrates: 4.1 g, Protein: 17.7 g, Fat: 38.25 g

Link to original recipe

Starbucks Caramel Macchiato Low Carb Dupe

In full disclosure, I have not had a real Starbucks Caramel Macchiato in quite a long time so this probably does not taste exact but it is certainly fabulous.  However, I have had one of the yummy drinks pictures above at least once a day (usually a hot one in the morning and an iced one as my 3pm pick-me-up).  It is a creamy, sweet and caramely (is that even a word?) coffee and always makes me smile after that first sip.  Of course you can vary this to any way that suites your taste but this is the one I make most often.  I buy my sugar free syrups at Albertson's if in a pinch but I find them cheaper and lots more choices on Amazon.  I've seen sugar free Vanilla at Target, Walmart and most other major stores but never any other flavors.

You can use decaf or regular, depending on which version of Atkins you are following.  Dr. Atkins said no caffeine however the newer version states that not only can you have caffeine but they think it actually assists with fat loss.  I drink WAY too much caffeine and had no problems with losing weight but do whatever you are comfortable with.

5 STARS

16 oz whatever coffee you prefer, made a little stronger than normal (I'm fancy like that and use plain ole Folgers)

2 TBSP heavy whipping cream (you can use half and half if you want to reduce your fat a bit but it has more carbs)

2 TBSP Torani sugar free caramel syrup (or any other brand)

1 TBSP Torani sugar free chocolate syrup (or any other brand)


Pour over ice if you prefer the iced version.  I try to brew 30 minutes ahead of time and then stick in the fridge to cool down beforehand.  If you don't have time for all of that, then just brew your coffee strong, then pour over a full cup of ice.

You can make it with just caramel or just chocolate (or hazelnut or whatever you want) for that matter but something about the two together tastes like magic to me.

Link to Original Recipe 

LC Crustless Pizza

I made this pizza for my family last night, and the had no idea that the crust was not real bread. I looked and chewed like real bread. I got the idea from Pinterest. If you are not up to eating the crust-less version you can substitute the crust for thin strips of zuchinni.

Crust 
1 block (8 oz) cream cheese
2 eggs
1/4 c. grated Parmesan cheese

Sauce*
1/2 can of Hunt's plain tomato sauce
1 t. parsley
1 t. basil
1 t. garlic salt
1/2 t. roasted, minced garlic
1/4 c. Parmesan cheese

Toppings**
Veggies
1 c. Mozzarella cheese
Low-sodium pepperoni

Directions: 
Preheat oven to 350. Spray a 9x13 baking dish with Baker's Joy spray. Blend cream cheese and eggs, add in Parmesan and stir until combined. Pour into baking dish and shake until even. Bake for 17 minutes or until golden brown. Let crust cool for 10 minutes before adding any toppings. Set oven temperature to 400. When the crust is cool, mix tomato sauce with spices, garlic and Parmesan. Spread onto crust. Sprinkle Mozzarella onto sauce. Add topping and bake for 8 minutes.

Link to original recipe 

Chicken Lettuce Wraps

Ingredients:

• 1 tablespoon Vegetable Oil
• 1 bunch Green Onions, diced
• 3 tablespoons Mock Hoisin Sauce (mix together all ingredients listed below and add only 3tbs to this recipe, reserve the rest for a sauce on the side)
  • 4 tablespoon Soy sauce,dark
  • 2 tablespoon no sugar added Peanut butter
  • 1 tablespoon Splenda
  • 2 teaspoon White vinegar
  • 1/8 teaspoon Garlic powder
  • 2 teaspoon Sesame seed oil
  • 20 drops Hot Sauce
  • 1/8 teaspoon Pepper
• 2 tablespoons Sesame Oil
• 1 tablespoon Soy Sauce
• 1/2 cup Pine Nuts
• 1 block Smoked Tofu, diced into small cubes
• 1lb Raw Chicken Tenderloins, diced
• 1 teaspoon Asian Chili Sauce (optional)

1. In a large wok (or rounded skillet) add vegetable oil. 
2. On medium-high heat add green onions and garlic. 
3. Add chicken and cook through. About 5 minutes. 
4. Add tofu and pine nuts. 
5. Add mock hoisin sauce, sesame oil, soy sauce, and chili sauce. Remove from heat and mix well

Serve with plenty butter lettuce leave. Enjoy!  

Link to Original Recipe 

Chocolate Fudge Cookies (Whey Protein)

Makes : 2 dozen cookies

3/4 cup + 2 Tablespoons Vanilla whey protein powder *
1/3 cup cocoa powder
3 Tablespoons ground almonds
1/2 teaspoon baking soda
1/8 teaspoon salt
4 oz (1/2 cup) unsalted butter
1 1/4 cup granulated Splenda
1 large egg
1 teaspoon vanilla extract
2 oz unsweetened baking chocolate, finely chopped **
2 Tablespoons heavy whipping cream

1 recipe chocolate chunks (below)

In a small bowl sift cocoa, then add whey, ground almonds, baking soda, and salt. Set aside.
In a small sauce pan heat cream till right before boil. Take off heat and add chocolate. Stir till all melted and smooth. Set aside to cool. In mixer with paddle attachment cream butter on MED/HIGH speed till shiny and holds peaks. Add splenda, mix till in combined. Add egg, then vanilla and beat till smooth.
Add the cocoa/whey/almond mixture and mix on med speed till combined. Beat in your chocolate/cream mixture you made earlier. Mix on Med/High speed till mixture comes together and is smooth. Fold in chocolate chunks by hand. Put cookie dough in to an air tight container and place in refrigerator till dough is firm and easy to work with (at least 1 hour)

Preheat oven to 325F. Line cookie sheet with parchment paper. Scoop with a 1 Tablespoon cookie scoop(#60), if you don’t have one, scoop 1 Tablespoon then roll in your hand to make ball. Press down cookie with palm of your hand, just enough to flatten slightly. Bake @ 325F for 8-10 mins

Nutritional Information per cookie: 

Calories: 87, Carbohydrate: 4.08 g, Sugars: 0.12 g, Fiber: 1.32 g, Net Carbohydrates: 2.76 g, Protein: 3.39 g, Fat: 7.84 g

Chocolate Chunks

2 oz unsweetened baking chocolate, finely chopped **
1 teaspoon shortening or butter
1/4 cup splenda

Line a small bowl with parchment, set aside. Chop Chocolate, put in a heatproof bowl with shortening or butter. Microwave for 30 seconds. Take out stir. Put in for another 30 seconds. Take out stir again & add splenda. Microwave for another 20-30 seconds till all melted and smooth. Pour chocolate mixture into prepared bowl and put in freezer for 10-15 mins. Take out and chop in chunks.

*this is 2 scoops for me. Each scoop is 31 grams each.

** I use bakers unsweetened chocolate, but if you don’t mind A LITTLE added sugar, then you can use a 85% cocao chocolate(like Lindt) just be sure to adjust your nutritional information. The Lindt chocolate would definitely create a more smoother/sweeter cookie. Unsweetened has a more bitter taste. Unsweetened bakers chocolate has 9g carb per square (28g/1oz) – 4g of which is fiber and 0g sugar and something like the Lindt 85% cocao bar (3 squares/30g) has 6g carb per – 2g of which are fiber and 4g sugar. So it’s really up to you what you would rather use and if you don’t mind the sugar. I do so I use unsweetened.

Link to Original Recipe 

Creamy Sugar Free Egg Nog

Method

The estimated time to make this recipe is 35 Minutes.

1

Blend or whisk all of the ingredients together until they are well combined. Refrigerate 30 minutes or more to chill and allow to thicken. Serve immediately, or store in the fridge for up to 7 days.

Ingredients

1/2 cup	Egg beaters1
1 cup	Unsweetened almond milk (or low fat milk/milk substitute of choice)
2 tbs	Sugar free instant vanilla pudding mix
1/4 tsp	Pumpkin pie spice
1/4 tsp	Cinnamon
1/2 tsp	Imitation rum extract
3-4 pkts	Stevia or to taste OR sweetener of choice, to taste

¹ Egg beaters are pasteurized, so they are safe to eat. However, don’t use raw eggs or egg whites, because these are not pasteurized and must be cooked before they are safe to eat!

Breakdown

2	Servings (1 cup)
72	Calories Per Serving
1 g	Fat
1 g	Carbohydrate
0.5 g	Sugar
7 g	Protein

*All calories are per serving

Link to original recipe 

Spaghetti Squash Casserole

Last night I was craving some Alfredo sauce, but what is Alfredo sauce without the pasta. I decided to create my own version of the tasty pasta dish replacing the pasta for spaghetti squash. 

Here is what you'll need

1 medium spaghetti squash

1 LB of ground meat

1 jar of store bought Alfredo sauce (I use Bertolli's 2 carbs per serving)

1/2 C of chopped white one

Salt/Pepper

Olive Oil

Italian Seasoning

Shredded sharp cheddar cheese

Fresh grated Parmesan cheese (I bought bagged from Walmart)

Water

Ricotta Cheese (Optional)

Glass baking dish

Squash

1. Preheat over to 350 Degrees
2. Split squash in half and scoop out seeds and discard
3. Salt and pepper cut half of squash, drizzle with olive oil, and place cut side down on cookie sheet
4. Bake for 30 minutes until for tender

Sauce

1. Cook ground beef and drain
2. Sweat onions in ground beef
3. Add salt, pepper, and Italian seasoning to taste
4. Add 1/2 jar of Alfredo sauce
5.  Stir in 1 cup of water
6. Add 1/4 Parmesan cheese to sauce. 

Casserole

1. Use a fork to remove cooked and cool squash from the rind
2. Layer the bottom of baking dish with squash
3. Add a layer of Alfredo beef sauce
4. A layer of sharp cheddar cheese
5. Repeat 
6. Top of with a little Parmesan cheese
7. Back at 375 Degrees for an additional 20 minutes
8. Allow to cool a bit for easier serving. I topped mine with Ricotta and Enjoy!!!

Girl Scout Cookies - Samoas

Samoa Bars:

Crust:
1 1/2 cups almond flour
6 tbsp butter, chilled
1/4 cup granulated erythritol
1/2 tsp xanthan gum
15 drops stevia extract

Chocolate Filling/Drizzle:
6 tbsp butter
2 tbsp powdered erythritol
2.5 oz unsweetened chocolate, finely chopped
1/4 cup cocoa powder
1/4 tsp vanilla extract
18 drops stevia extact

Caramel/Coconut Filling:
1 1/2 cups finely shredded, unsweetened coconut
1/2 cup granulated erythritol
2 tsp molasses
1/2 cup whipping cream
1 tbsp coconut oil
2 tsp dark rum (optional)

For the crust, preheat the oven to 350F. Combine almond flour, butter, erythritol, xanthan gum and stevia in a food processer. Pulse until mixture resembles fine crumbs. Press mixture evenly into the bottom of an 8-inch square pan and bake 15 minutes or until light golden brown. Set aside and let cool.

For the chocolate, melt butter together with powdered erythritol and chopped chocolate in a small saucepan over low heat, stirring continuously until smooth. Add cocoa powder and stir until smooth. Stir in vanilla and stevia extract. (If you find your chocolate seizing, add a little more butter or vegetable oil and stir until smooth).

Spread about 2/3 of chocolate mixture over the cooled crust, reserving remaining chocolate for drizzle.

Toast coconut over medium heat in a medium skillet until golden brown, stirring frequently.

For the caramel sauce, combine erythritol and molasses together in a small saucepan over medium heat. Cook, stirring frequently, until erythritol has dissolved and mixture bubbles, about 5 to 7 minutes (note – the molasses makes the mixture dark from the beginning so do not go by colour to tell if caramel is done. Make sure it bubbles before continuing to the next step). Remove from heat and stir in the cream, coconut oil and rum. Stir until smooth. Return to heat and boil one minute. Stir in toasted coconut.

Spread coconut mixture over chocolate-covered crust. Let cool completely (about 1 hour), then cut into squares. Gently reheat remaining chocolate mixture and drizzle over cut bars.

Serves 16. Each bar has a total of 7.8 g of carbs and 4.6 g of fiber (there is a surprising amount of fiber in both chocolate and coconut!). Total NET CARBS = 3.2 g.

Low Carb & Gluten Free Pumpkin Crepe Cake

Makes 8 servings

For the cake layers:

8 oz cream cheese, softened
8 eggs
1/2 cup pumpkin puree
1/3 cup granulated sugar substitute
1 tsp cinnamon
1/8 tsp ground cloves
1/4 tsp ground nutmeg
1/4 cup coconut flour
1/2 tsp baking powder

For the frosting:

8 oz cream cheese, softened
1 cup pumpkin puree
1/4 cup granulated sugar substitute
1 tsp cinnamon
1 tsp vanilla extract
2 Tbl heavy cream

pecan halves to garnish (optional)

To make the cakes, combine all ingredients in a blender or food processor and blend on medium speed until smooth.  Let the batter rest for 5 minutes.  Pour about one fifth of the batter into a greased 8 inch microwavable pan - round or square depending on your preference.  You should have about 1/4 inch depth of batter covering the bottom.  Microwave for 3 minutes on high.  Let cool for 2 minutes and remove to a clean surface while you make your other layers.  Repeat until you have five layers.  Alternatively, you can bake it in the oven at 350 for about 8-10 minutes or until firm.

Meanwhile, beat together your softened cream cheese, pumpkin, splenda, and cinnamon until very smooth.  Add the vanilla and heavy cream and beat until fully combined.  You can do this in the blender, food processor, or in a heavy duty mixer on high speed.  Adjust sweetness to your preference.

To assemble, place a cake layer on the dish or pan of your choice.  Cover with a thin layer of frosting.  Repeat until you have five layers.  Frost the sides of the cake, and garnish with pecan halves if desired.

Approximate nutrition information per serving:  313 calories, 26g fat, 4.25g net carbs, 12g protein

 

Link to original recipe 

Basil Cauliflower Pizza

Cauliflower Crust
Makes 4 individual pizzas
2 eggs
2 cups mozzarella cheese
2 cups riced cauliflower (grate the cauliflower on a cheese grater)
2 garlic cloves, minced
1/4 cup fresh julienned basil

Pizza Toppings
1 cup marinara sauce (1/4 cup per pizza)
1 zucchini, thinly sliced
1 yellow zucchini, thinly sliced
1/2 white onion, thinly sliced

Basil Ricotta - To be added after pizza is done
1 cup ricotta (I used low fat)
1 tbsp fresh chopped basil
pinch salt and pepper

Combine all ingredients in a bowl and set aside until ready to use.

Preheat oven to 450 degrees.

Line a cookie sheet with parchment paper, spray with non-stick spray.

In a medium bowl, combine riced cauliflower, basil, eggs and mozzarella. Divide into 4 amounts and press evenly on the parchment paper. *you can omit the basil or sub it for others herbs of your choice. 

Bake the crusts at 450 degrees for 12-15 minutes.

Add marinara sauce to each pizza. Then add toppings: sliced zucchini and sliced onions. Drop the basil ricotta cheese on the vegetables by spoonfuls (I used a small cookie scoop). I pressed down slightly on the ricotta so it would be a little flatter. Place back in the oven until cheese is melted, about 5 – 10 minutes.

Buffalo Chicken Nuggets

Ingredients:

For the meatballs:

1lb ground chicken or turkey

2 oz cream cheese, softened

2 eggs

2 Tbl chopped celery

3 Tbl crumbled blue cheese

1/2 tsp black pepper

For the sauce:

1/2 stick (4 oz) unsalted butter

1/2 cup Frank's Red Hot

 

Combine all of the meatball ingredients in a medium bowl. DO NOT ADD SALT!!!  The Frank's is super salty as is the blue cheese so trust me you don't need to add more.  The mix will be sticky and gooey but that's normal.  Form into about 1 inch balls - remember these are cocktail/bite sized so don't make them too big.  Place them on a greased cookie sheet (with sides) and bake at 350 degrees (F) for 10 minutes.  Meanwhile, combine the Frank's and butter in a small saucepan on medium heat, or place in a microwave safe bowl for 2 minutes on high.  After 10 minutes, remove balls from oven and dunk carefully (they are tender from the cream cheese and could fall apart if you are too rough) in the buffalo sauce.  Put back onto the cookie sheet and bake for another 12 minutes.  If you have leftover sauce you could pour it over the meatballs and bake for another 3 to 4 minutes if you want them really saucy.  These have a subtle blue cheese flavor but I love the dressing so I added more and it was awesome!  And of course, you must serve with celery sticks to be authentic!  

Link to Original Recipe

Pizza Stuffed Mushrooms

Pizza Stuffed Mushrooms

yield: 2 servings

Ingredients:
10 whole Baby Bella Or Crimini Mushrooms
4 ounces, weight Cream Cheese, softened
¼ cups Grated Parmesan Or Mozzarella Cheese
¼ teaspoons Dried Basil
⅛ teaspoons Dried Oregano
Garlic Salt And Pepper, To Taste
¼ cups Finely Diced Pepperoni
2 Tablespoons Finely Chopped Green Pepper
2 Tablespoons Finely Chopped Red Onion
2 Tablespoons Finely Chopped Black Olives

Directions:
Preheat oven to 350ºF. Spray two mini iron skillets with non stick cooking spray and set aside. (A sheet tray will work just fine, too!)
Wash mushrooms with a damp cloth and remove stems. (They should just pop out!) Set aside.
In a small bowl, stir cream cheese, Parmesan, basil, oregano, garlic salt and pepper together until combined. Stir in remaining ingredients, excluding the mushrooms.
Spoon into prepared mushroom caps by the heaping teaspoonful. Place 5 in each skillet and bake 20 minutes. After 20 minutes, switch your oven from bake to broil and brown the tops of each mushroom. Remove and serve hot.

Link to Original Recipe 

Low-Carb Southern Fried Chicken

George Stella grew up in the South, where fried chicken was a staple as well as a comfort food. This lightened up version of the Southern classic has all the same great flavor without all the carbs!

Ingredients

3 to 6 cups vegetable oil, for frying

3 large eggs

1/4 cup heavy cream, may use water

2 1/3 cups soy flour or plain pork rind ran through a food processor

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon poultry seasoning

1 whole chicken, cut into 8 pieces, or 3 pounds boneless chicken breasts

Salt and black pepper

Directions
Preheat the oven to 350°F. 

Place a deep, heavy pot over medium-high heat and fill with at least 1 inch vegetable oil for boneless chicken, or at least 2 inches for whole pieces.  Heat the oil to 350°F.  It’s very important to monitor and maintain the temperature, or the soy flour breading, as well as your oil, will burn. (Portable deep fryers are great for this recipe, but if you don’t have one, you can use a candy thermometer. Be careful!)

In a medium bowl, mix the eggs and cream to make an egg wash. In a larger bowl, mix the soy flour, salt, pepper, garlic powder, and poultry seasoning together to create the breading.

Season the chicken well with salt and pepper. Dip each piece first in the breading, then in the egg wash, then back in the breading again, making sure to coat well on all sides. Shake off any excess breading. 

Carefully place the chicken pieces in the hot oil using a slotted spatula or spoon (wear mitts, please!) and fry until golden brown and crisp—usually just a few minutes is enough. Remove the chicken pieces and drain on paper towels. 

Place the chicken pieces on a baking sheet. Boneless chicken breasts, if thinly cut, may cook all the way with frying alone, but a cut-up whole chicken will not. Because the soy flour browns long before the chicken is cooked, it’s best to finish the chicken by baking in the oven. Bake boneless chicken for 10 minutes, or chicken on the bone for 20 to 25 minutes. A meat thermometer inserted into the thickest part of the chicken should register at least 165°F. Serve immediately.

Helpful Hints
Ask your grocery store’s butcher to cut a whole chicken into the breasts, thighs, wings, and legs if you don’t feel confident enough to do it yourself.

Nutrition Information

Calories: 425 

Fat: 20g 

Protein: 50g 

Fiber: 3.5g

Net Carbs: 8g

Link to original recipe 

Cauliflower "Rice" Pilaf

 

Rice Pilaf, featuring freshly grated cauliflower, has been one of the Stella family's go-to sidekicks for years now, since they have a tendency to crave familiar foods. Make this dish one of your favorites, too! 

Ingredients
1/4 cup slivered almonds
1 small head cauliflower
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons chopped yellow onion
1/4 teaspoon minced fresh garlic
1 cup chicken broth
1 teaspoon chopped fresh parsley
2 bay leaves
1/2 teaspoon turmeric
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Place the slivered almonds in a large skillet over medium heat to toast.  Shake the pan every 30 seconds or so to redistribute almonds, just until they are golden brown and smell fragrant, about 4 to 5 minutes.  Remove almonds from pan and set aside.

Using the largest holes of a cheese grater, grate the head of cauliflower (as you would cheese).  A food processor with a grating blade will also work. 
Heat the butter and oil in a large skillet over medium-high heat.

Add the onion, garlic, and grated cauliflower to the skillet and sauté for 2 minutes, stirring constantly.

Add the chicken broth and all remaining ingredients, and simmer for about 9 minutes, stirring occasionally, until cauliflower is tender. 
Stir in toasted almonds and serve with a slotted spoon.

Helpful Hints
It’s completely normal for there to be extra liquid in the pan when this is finished.  Use a slotted spoon to drain it as you serve.

Nutrition Information
Calories: 100
Fat: 8.5g
Protein: 2.5g
Fiber: 2g
Net Carbs: 2g

http://www.doctoroz.com/videos/cauliflower-rice-pilaf 

Low Carb Cinnamon Toast Pancakes

These pancakes are loaded with heart-healthy almonds and milled flax seed that is loaded with omega-3 fatty acids. Drizzle with a small amount of light agave nectar for a low-glycemic take on syrup without the sugar alcohols found in sugar-free maple syrups. 

Ingredients
Serves 4
Vegetable oil spray

Batter
2 large eggs
1/4 cup water
1 tbsp vanilla extract
1/2 cup almond flour
1/4 cup milled flax seed
1/4 cup bulk sugar substitute (Splenda)
1 tsp baking powder
1/8 tsp salt

Cinnamon Sprinkle
1/4 tsp cinnamon
1 tbsp bulk sugar substitute
Butter (may use light, trans-fat free buttery spread)
Fresh blueberries or strawberries, for garnish

Directions
Grease a griddle or large skillet with vegetable oil spray and heat over medium-high heat.

Mix all the batter ingredients in a bowl with a wooden spoon until well blended.

Pour approximately 16 mini-cakes onto the hot griddle, and cook on the first side for 3 to 4 minutes until almost done, and then flip and cook for just another minute or so to finish.  You may need to do this in 2 to 3 batches (as we use a very large electric griddle).

Combine the cinnamon and sugar substitute and sprinkle over the hot cakes before serving.  If desired, top with a pat of melted butter or fat-free margarine and garnish with fresh berries.

Nutrition Facts
160 calories
11 g fat
7 g protein
4 g fiber
4 g net carbs

Low Carb Creamy Turkey Taco Soup

Found this awesome recipe from another low carb blogger. I thought I would share with you all. Enjoy!!! Creamy Turkey Taco Soup This soup is creamy and delicious. I forgot to get a picture of it still in the crock pot after cooking it for 7 hours.  In the above pictures you can see the chunks of cream cheese.  But all the ingredients will come together during the slow cooking process and the end result is a perfectly creamy consistency. This is a great make ahead because it is even better when reheated the next day.  You can substantially lower the carb count in this recipe by simply omitting the black beans.  Enjoy! INGREDIENTS 20 oz. Lean Ground Turkey 28 oz. Beef Broth 1 cup - Heavy Cream 8 oz. Cream Cheese - Softened 3/4 cup Sweet Onion - Diced 3 Cloves Garlic - Minced 1 - 15 oz. can Black Beans - Drained 1 - 14.5 oz. can Mexican Seasoned Stewed Tomatoes 1 - 10 oz. can Rotel 2 Tbs. Cumin 1 tsp. Chili Powder 1 1/2 tsp. Sea Salt (2 Tbs. Peace and Love) DIRECTIONS Heat crock pot on low setting.  Add black beans, stewed tomatoes (undrained), Rotel (undrained), beef broth, and garlic - Cover In large saute pan over medium-high heat, combine ground turkey, onion, cumin, chili powder, and sea salt.  Saute until turkey is cooked through - About 15 minutes.  Reduce heat to low, add cream cheese to pan and mix until completely combined with turkey mixture. Add turkey mixture, and heavy cream to crock pot.  Stir until all ingredients are well incorporated.  Cover and cook on low for 6-8 hours.

Low Carb Almond Flour Pound Cake

Ingredients:

• 1/2 cup butter (1 stick) softened at room temperature
• 1/2 cup full fat cream cheese
• 1 cup Splenda
• 5 large eggs, at room temperature
• 2 cups almond flour
• 1/2 cup Cake-Ability Baking Aid
• 1 teaspoon baking powder
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract

Cream butter, cream cheese and Splenda together, mixing well. Add eggs, one at a time, beating well after each.

In a separate bowl, mix almond flour with Cake-Ability Baking Aid and baking powder, breaking up any lumps. Add egg/butter mixture to flour a little at a time while beating. Add lemon and vanilla extracts.

Pour into greased 9"-10" Springform pan, bundt pan, ring pan, (or 9" round cake pan) and bake at 350°F for 50-55 minutes.

You can change flavors for this cake by using different extract flavors and even food color if you like!

Makes 12 servings. 6.1 net grams of carbohydrate per serving. 

Link to original recipe.  

Low Carb Red Velvet Cake

This cake is as deep a red as there ever was and it is something to see. The layers are flavored with chocolate and the frosting is made from cream cheese, a delicious and unusual combination. Most everything about this cake is a surprise — especially that it can be made so low in carbs and sugar and rival its high-carb counterpart!

Ingredients:

• 1 cup oat flour
• 1/2 cup vital wheat gluten flour
• 1 cup almond flour
• 1/3 cup Dutch processed cocoa
• 1 Tablespoon baking powder
• 1 cup Splenda
• 1/2 cup Erythritol
• 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 1/2 Tablespoons red food color
• 2 teaspoons vanilla extract
• 1 teaspoon liquid sweetener

Grease and flour (use gluten flour or oat flour) two 8" or 9" round cake pans. Preheat oven to 325°F.

In large mixing bowl, sift together oat flour, gluten flour, almond flour, granulated Splenda, Erythritol, baking powder, cocoa, 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. Then add red food color and stir well. 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 your favorite low-carb frosting or use the following:

White Frosting

4 oz. package of cream cheese, at room temperature 1/2 cup unsalted butter (1 stick), softened 1/2 teaspoon white vanilla (to keep frosting pure white)   or regular vanilla for a "cream" color 1/2 cup Splenda 1/2 cup heavy whipping cream Whip all ingredients together until smooth. Frost cake as usual. Total net grams of carbohydrate in whole cake: 110. Cut into 20 pieces for 5.5 net grams of carbohydrate per slice or 16 pieces for 6.8 net grams of carbohydrate per slice.  Link to original recipe

Dreamfield's Penne with Mushrooms and Artichokes

Vitamin D has been known to provide a host of health benefits including warding off diseases like osteoporosis and high blood pressure, but new research says that it could also help to burn fat. The mushrooms and artichokes in this pasta dish provide 267 IUs of vitamin D per serving. As an added bonus, it’s low-calorie!

Link to original recipe

Ingredients

6 oz Dreamfield's penne pasta

1 tbsp olive oil

8 oz fresh D-fortified mushrooms, sliced

1 onion chopped

3 cloves, garlic

16 cherry tomatoes, halved

1 cup artichoke hearts, drained and chopped

1/4 cup Pesto

4 tsp grated Romano cheese

Directions

Bring a large pot of lightly salted water to a boil. Add the penne and cook according to the package directions. Drain.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and onion and cook, stirring occasionally, for 7 to 8 minutes, or until the mushrooms have released their liquid and start to brown slightly. Add the garlic and cook for 1 minute longer. Stir in the tomatoes and artichoke hearts and cook for another 1 to 3 minutes, or until tomatoes just begin to soften.

Add the pasta and toss to combine. Remove from the heat and stir in the pesto.

Divide among 4 bowls and top each serving with 1 teaspoon of cheese.

Low Carb Double-Coconut Popcorn

Ingredients

Serves 8

1 cup unsweetened coconut flakes

3/4 teaspoon kosher salt, more to taste

4 tablespoons coconut oil

1/2 cup popcorn kernels

Pinch of cayenne

Directions

In a large pot over medium heat, toast the coconut flakes and 1/4 teaspoon salt until the coconut is golden, about 3 to 4 minutes. Transfer to a small bowl.

Add 2 tablespoons oil to the pot and stir in the popcorn and cover pot. After a few minutes, the popcorn will begin to pop vigorously. When the popping begins to slow and several seconds pass between pops, pour the popcorn into a large bowl.

In a small skillet over medium heat, or in the microwave, melt the remaining 2 tablespoons coconut oil.

Season the popcorn with the remaining 1/2 teaspoon salt; sprinkle with coconut flakes and the melted coconut oil. Toss gently to combine.

Tips to ensure that it won't burn:

• Use a pot large enough so that all the popcorn kernels fit in a single layer. This helps them cook evenly without scorching.
• Use a heavy pot; this might be harder to shake but also helps keep the kernels from burning.
• Listen to the popping: If it’s been 4 seconds since you heard a pop, immediately transfer the popcorn into a bowl. Don't let it sit in the pot, where the residual heat could burn it.

Serving Size 1-2 cups per serving

Link to Original recipe

Hungry Girl’s Cheeseburger Mac Attack ft. Dreamfield's Pasta

Found at health food stores, low-calorie, high-fiber pasta such as Fiber Gourmet brand has 40% less calories than regular pasta and 70% of your daily value of fiber. TV host, author and "foodologist" Hungry Girl Lisa Lillien uses this substitution along with lean turkey and cauliflower for a dish that’s less than half the calories of a traditional mac and cheese with beef meal.

Added to Recipes on Tue 05/08/2012

Ingredients

Makes 4 servings

5 oz (about 1 1/3 cups) uncooked Dreamfield Pasta (available at Von's and Wal-Mart)

10 oz raw lean ground turkey

1/2 cup finely chopped onion

2 tbsp ketchup

3 cups frozen cauliflower florets

2 tbsp sour cream

2 slices 2% American cheese

5 wedges light creamy Swiss cheese

2 scallions, thinly sliced

Optional seasonings: salt, black pepper

Directions

In a large pot, prepare pasta very al dente, cooking for about half of the time indicated on the package. Drain well.

In a large bowl, thoroughly mix turkey, onion, and ketchup. Stir in cauliflower and cooked pasta. Transfer mixture to the crock pot.

Cover and cook on high for about 3 hours or on low for about 7 hours, until turkey is fully cooked.

Add remaining ingredients, breaking the cheese wedges and slices into pieces. Thoroughly stir. Cover and cook for 15 minutes, or until cheeses have melted.

Stir until contents are thoroughly mixed and cheese is evenly distributed. Dig in!

Link to original recipe

25 Fruits for the Low Carb Dieter

#1 CASABA MELON!
It contains 3.5g of carbs in a 50-gram portion. One-half cup of cubed casaba melon
contains 5.5g of carbs. Casaba melons are an excellent source of vitamin C and potassium. They are also a good source of vitamin B6, which can reduce levels of homocysteine — a key risk factor for heart disease.

#2 is WATERMELON!
It contains 4g of carbs in a 50-gram portion. One-half cup of diced watermelon contains
5.5g of carbs. Watermelon is packed with vitamin A, vitamin C, beta-carotene, and lycopene, which has been shown to reduce the risk of several forms of cancer. It also contains citrulline, which our body needs to create arginine, an amino acid that has been shown to increase insulin sensitivity.

#3 is STRAWBERRIES!
They contain 4g of carbs in a 50-gram portion. One-half cup of sliced strawberries
contains 6.5g of carbs. Strawberries are loaded with phytonutrients, which makes them heart-protective, anticancer, and anti-inflammatory fruits. They contain ellagic acid, which may inhibit tumor growth. The anthocyanins found in strawberries block the pain and inflammation-causing compounds, COX-1 and COX-2.

#4 is CANTALOUPE!

It contains 4g of carbs in a 50-gram portion. One-half cup of diced cantaloupe contains
6.5g of carbs. Cantaloupe is a potassium, vitamin A, and beta-carotene heavyweight. Potassium is key for maintaining healthy blood pressure and may lower the risk of stroke. Vitamin A and beta-carotene are essential nutrients for good vision.

#5 is AVOCADO!
It contains 4g of carbs in a 50-gram portion. One-half cup of avocado contains 6.5g of
carbs. Avocados are high in monosaturated fat, which actually helps lower cholesterol and has been linked to a lower risk of cancer and diabetes. They are a good source of lutein, an
antioxidant that helps your eyes and skin stay healthy, and a wide range of anti-inflammatory nutrients that may help prevent arthritis. They are high in fiber — one
avocado has between 11 and 17 grams of fiber — which makes them great for blood
sugar regulation.

#6 is BLACKBERRIES!
They contain 5g of carbs in a 50-gram portion. One-half cup of blackberries contains 7g
of carbs. Blackberries may inhibit metalloproteinese enzymes. When found in high amounts, these enzymes play a significant role in cancer development. Blackberries are also packed with polyphenols and anthocyanins, which can help prevent cancer and heart disease.

#7 is HONEYDEW MELON!
It contains 5g of carbs in a 50-gram portion. One-half cup of diced honeydew melon
contains 8g of carbs. Honeydew melon is a high volume fruit. For its weight, it contains a high amount of water, fiber, and air. It contains few calories but makes you feel full, so it's good for weight loss. It is also an excellent source of potassium, which can lower blood pressure
and the risk of heart disease and stroke. 

#8 is GRAPEFRUIT!
It contains 5g of carbs in a 50-gram portion. One-half medium grapefruit contains 10.5gof carbs. Grapefruits are a great source of Vitamin C, which supports the immune system. The red and pink colors of grapefruit are due to lycopene, an antioxidant that may have antitumor effects. In addition, they contain liminoids that also prevent tumor growth. Pectin,
a soluble fiber that may slow the progress of atherosclerosis and lower cholesterol, is also
found in grapefruit.

#9 is ORANGES!
They contain 5g of carbs in a 50-gram portion. One medium orange contains 15.5g of
carbs. Oranges contain more than 170 cancer fighting phytochemicals and 60 flavonoids. This includes liminoids, which may fight cancer and lower cholesterol. They have a variety of
heart-protecting nutrients, including blood pressure-lowering potassium, cholesterollowering
pectin, and homocysteine-lowering folate. They're also an excellent source of
vitamin C.

#10 is PEACHES!
They contain 5g of carbs in a 50-gram portion. One medium peach contains 14.5g of
carbs. Peaches are a good source of calcium, potassium, beta-carotene, and vitamins C, K, and A. They also contain beta-cryptoxanthin, a carotenoid with some anti-cancer and antiinflammatory properties.

#11 is PAPAYA!
It contains 5g of carbs in a 50-gram portion. One medium papaya contains 30g of carbs.
Papayas are a good source of 3 powerful antioxidants — vitamins C, E, and A — that
prevent the oxidation of cholesterol and may prevent atherosclerosis and heart disease.
They're one of the best sources of digestive enzymes that break down protein and may
help reduce inflammation.

#12 is CRANBERRIES!

They contain 6g of carbs in a 50-gram portion. One half cup of cranberries contain 6.5g
of carbs. Cranberries are best known for their ability to protect against urinary tract infections, due to their proanthocyanidin content. But they also contain at least 5 key categories of health-supportive phytonutrients and have antioxidant, anti-inflammatory, and anticancer properties.

#13 is PLUMS!
They contain 6g of carbs in a 50-gram portion. One medium plum contains 7.5g of carbs.
Plums have a high content of phenols — antioxidants that help prevent oxygen-based
damage to fats. These include the fats that make up a substantial portion of our brain
cells, the cholesterol in our bloodstream, and our cell membranes.

#14 is RASPBERRIES!
They contain 6g of carbs in a 50-gram portion. One-half cup of raspberries contains 7.5g
of carbs. Raspberries are a fiber powerhouse — there are 8g of fiber per cup. They're also one of the best sources of ellagic acid, an antioxidant that may inhibit tumor growth and the
spread of cancer. They're rich in a group of flavonoids called anthocyanins that have unique antioxidant and antimicrobial properties.

#15 is CLEMENTINES!
They contain 6g of carbs in a 50-gram portion. One medium clementine contains 9g of
carbs. Clementines are rich in vitamin C, which helps support the immune system. They're also a good source of calcium, a necessity for bone health, and potassium, which can help
lower blood pressure.

#16 is PINEAPPLE!
It contains 6g of carbs in a 50-gram portion. One-half cup of pineapple chunks contains
11g of carbs.Pineapples contain bromelain, a rich source of enzymes that aids digestion, speeds up wound healing, and reduces inflammation. They're also an excellent source of the trace mineral manganese, which is necessary for healthy skin, bone and cartilage formation,
and glucose tolerance.

#17 is NECTARINES!
They contain 6g of carbs in a 50-gram portion. One medium nectarine contains 15g of
carbs. Nectarines are a good source of vitamin A, potassium, and beta-carotene. The peel is rich in bioflavonoids — antioxidants that may help prevent cancer. They're also a good source of fiber, which is necessary for good digestive health.

#18 is BLUEBERRIES!
They contain 7g of carbs in a 50-gram portion. One-half cup of blueberries contains 11g
of carbs. Blueberries are antioxidant powerhouses that help protect against heart disease and cancer. They're packed with anthocyanides, which prevent free radical damage to cells
and tissues. Blueberries help protect the brain from oxidative stress and may reduce the
effects of age-related conditions such as Alzheimer's and dementia. They also contain
ellagic acid, which blocks metabolic pathways that can lead to cancer.

#19 is APPLES!
They contain 7g of carbs in a 50-gram portion. One medium apple with skin contains 25g
of carbs. Apples are loaded with phytochemicals that give them plenty of antioxidant power. They can decrease oxidation of cell membrane fats, a risk factor for atherosclerosis and other
cardiovascular problems. Polyphenols found in apples influence digestion and absorption
of carbs, which means they may help regulate blood sugar levels. Studies have shown
that apples may protect against lung cancer.

#20 is PEAR!
It contains 7g of carbs in a 50-gram portion. One medium pear contains 27.5g of carbs.Pears are a good source of fiber, which has been shown to help lower cholesterol levels.
They're also a great source of vitamin C and copper, both of which are antioxidants that
help protect against free radical damage.

#21 is KIWI FRUIT!
It contains 8g of carbs in a 50-gram portion. One medium kiwi without skin contains 11g
of carbs. Kiwis contain twice the amount of vitamin C as oranges. They've been shown to protect DNA in the nucleus of cells from oxygen-related damage. Kiwis are a good source of
fiber, which can help lower cholesterol and regulate blood sugar. They may also lower
your risk for blood clots and reduce fats in your blood, therefore helping to protect
cardiovascular health.

#22 is CHERRIES!

They contain 8g of carbs in a 50-gram portion. One-half cup of cherries contains 11g of
carbs. Cherries are loaded with anti-inflammatory, anti-aging, and anti-cancer properties.
Cancer fighting compounds include quercetin and ellagic acid, which may inhibit tumor
growth. Cherries have also been shown to lower levels of uric acid in the blood, the
leading cause of gout pain.

#23 is TANGERINE!
It contains 8g of carbs in a 50-gram portion. One medium tangerine contains 12g of
carbs. Tangerines contain beta-cryptoxanthin, a carotenoid that may significantly lower the risk of lung cancer. The peel contains a compound called polymethoxylated flavones that has
the potential to effectively lower cholesterol.

#24 is MANGO!
It contains 8g of carbs in a 50-gram portion. One-half cup sliced mango contains 14g of
carbs. Mangoes are a high volume food, so you get a lot of food for the amount of calories you consume. They're an excellent source of potassium, vitamin A, and beta-carotene, as well
as a good source of vitamin C, vitamin K, and calcium.

#25 is PERSIMMON!
It contains 9g of carbs in a 50-gram portion. One medium persimmon contains 8.5g of
carbs. Persimmons are rich in vitamin A, beta-carotene, and iron. They contain compounds
known as shibuol and betulinic acid, both of which have anti-cancer properties. The peel
contains phytochemicals known as proanthocyanidins that may protect cells from oxidative stress due to aging. The nutrition information in this slideshow is adapted from The George Mateljan Foundation's "World's Healthiest Foods" website (www.whfoods.com).