This is the recipe I used excepts I used a pound of pork sausage instead of ground beef, a can of diced tomatoes with onion, cilantro, and chilies instead of the tomato. I LOVED IT!!
Thursday, September 5, 2013
Low Carb Stuffed Peppers
LOW CARB STUFFED PEPPERS
This is the recipe I used excepts I used a pound of pork sausage instead of ground beef, a can of diced tomatoes with onion, cilantro, and chilies instead of the tomato. I LOVED IT!!
This is the recipe I used excepts I used a pound of pork sausage instead of ground beef, a can of diced tomatoes with onion, cilantro, and chilies instead of the tomato. I LOVED IT!!
Hello, I AM BACK!!!
I know it has been a while since I have posted on my blog but a lot has happened in the last year. My husband and I went though a divorce. He fought for custody of the kids and won. Not my happiest moment. I have got to see my kids a lot this summer and now since school will be starting won't get to see them much:(
I was featured in the January 28th issue of Woman's World Magazine and I also had a photo shoot with Atkins and will be featured in there new book that will be coming out in 2014.
I have slowly gain 50lbs back and I am still smoking:( I have met a very nice man and we have been together for a year now. It has been an emotional rollercoaster this last year but I am ready to get back on track to the Healthier, Happier New ME!!
I started a challenge on my LC support group forum. It started Wednesday. The challenge is called MOVE which stands for Meat, Oil, Veggie, and Exercise. No nuts, no dairy, no processed foods and no sweeteners of any kind. Exercise 30minutes a day and 100oz of water a day. I am doing better then I thought I would. I CAN DO IT, I WILL DO IT!!!
I was featured in the January 28th issue of Woman's World Magazine and I also had a photo shoot with Atkins and will be featured in there new book that will be coming out in 2014.
I have slowly gain 50lbs back and I am still smoking:( I have met a very nice man and we have been together for a year now. It has been an emotional rollercoaster this last year but I am ready to get back on track to the Healthier, Happier New ME!!
I started a challenge on my LC support group forum. It started Wednesday. The challenge is called MOVE which stands for Meat, Oil, Veggie, and Exercise. No nuts, no dairy, no processed foods and no sweeteners of any kind. Exercise 30minutes a day and 100oz of water a day. I am doing better then I thought I would. I CAN DO IT, I WILL DO IT!!!
Low Carb Crock Pot Jambalaya
Low Carb Crock Pot Jambalaya
2 14.5oz diced tomatoes
1 green pepper, chopped
1 yellow pepper, chopped
1 medium onion, chopped
3 stalks celery, chopped
1 8oz baby portabella mushrooms, if on the bigger size quarter them
1 tsp garlic, minced
1 tsp dried parsley
1/4-1/2 tsp ground cayenne, depends on how spicy you want it. I used 1/2tsp. I LOVE SPICY:)
1/2 tsp salt
1/8 ground pepper
10oz chicken breast, cooked and cubed
8oz shrimp, cooked, devained, shells and tails off
Put all ingredients into crock pot, except shrimp. Turn on low, cook for 4 hours. Add shrimp into crock pot. Cook for one more hour.
about 8 serving
Serving size 1.5 cup
Atkins: All Phases Calories 140, Fat 2g, Net Carbs 8g, Protein 17g
2 14.5oz diced tomatoes
1 green pepper, chopped
1 yellow pepper, chopped
1 medium onion, chopped
3 stalks celery, chopped
1 8oz baby portabella mushrooms, if on the bigger size quarter them
1 tsp garlic, minced
1 tsp dried parsley
1/4-1/2 tsp ground cayenne, depends on how spicy you want it. I used 1/2tsp. I LOVE SPICY:)
1/2 tsp salt
1/8 ground pepper
10oz chicken breast, cooked and cubed
8oz shrimp, cooked, devained, shells and tails off
Put all ingredients into crock pot, except shrimp. Turn on low, cook for 4 hours. Add shrimp into crock pot. Cook for one more hour.
about 8 serving
Serving size 1.5 cup
Atkins: All Phases Calories 140, Fat 2g, Net Carbs 8g, Protein 17g
Monday, October 22, 2012
Pumpkin Cheesecake Frozen Yogurt
Yesterday I made pumpkin cheesecake frozen yogurt. It was fabulous that I ate 2 bowls. I didn't get a photo but here is the recipe!!
Pumpkin Cheesecake Frozen Yogurt
1/2 cup pure pumpkin puree
6oz cream cheese, softened
2 cups greek yogurt, plain(look for the lowest carb content)
1Tbsp vanilla extract
1 tsp pumpkin pie spice
1/2 tsp pure stevia powder or 3/4 cup sweetner
1/4 cup heavy whipping cream
In a medium bowl, add ingredients. Mix on medium speed until smooth and creamy. Pour in an air tight container and put in freezer. Stir every 30 minutes until frozen or use ice cream maker according to manual.
Atkins: Phase 2 and up
Pumpkin Cheesecake Frozen Yogurt
1/2 cup pure pumpkin puree
6oz cream cheese, softened
2 cups greek yogurt, plain(look for the lowest carb content)
1Tbsp vanilla extract
1 tsp pumpkin pie spice
1/2 tsp pure stevia powder or 3/4 cup sweetner
1/4 cup heavy whipping cream
In a medium bowl, add ingredients. Mix on medium speed until smooth and creamy. Pour in an air tight container and put in freezer. Stir every 30 minutes until frozen or use ice cream maker according to manual.
Atkins: Phase 2 and up
Friday, August 31, 2012
Cream Cheese Pumpkin Muffins
Good Morning!! I have a few friends that keep on asking for this recipe, so I thought I would post it on my blog. I make these often as my son loves them which is great. My son has a peanut allergy and is very picky about food textures and does not eat meat to often so these work great for him as they are high in protein. Each muffin is packed with 13g of protein!! The original recipe is from Candice's Low Carb recipes but for some reason her blog won't come up this morning. They freeze well too, so make a double batch!!
Cream Cheese Pumpkin Muffins
8oz package of cream cheese, softened
4 Tbsp Xylitol
4 Lg eggs
1 tsp vanilla extract
1/2 cup pumpkin puree
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp baking powder
1/2 cup + 4 Tbsp Vanilla Whey Protein powder
1/2 cup + 4 Tbsp Almond flour
Preheat oven to 350 degrees F
In large mixing bowl, cream together cream cheese and sweetener till smooth. Add eggs one at a time, then add vanilla extract. Add pumpkin puree and mix until smooth. May need to scrape bowl as needed. With mixer running add why protein powder, almond flour, baking powder, cinnamon and nutmeg. Mix until combined. Line 12 muffin cups with paper liners. Evenly spoon batter among them( I always get more then 12muffins). Bake at 350F for 20-25 minutes
Each Muffin: Calories 170, Fat 12g, Carb 4g, Fiber 1.1g, Protein 13.23g, Net Carbs 2.9g
Atkins: phase 2 and up or extended induction due to the almond flour
Cream Cheese Pumpkin Muffins
8oz package of cream cheese, softened
4 Tbsp Xylitol
4 Lg eggs
1 tsp vanilla extract
1/2 cup pumpkin puree
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp baking powder
1/2 cup + 4 Tbsp Vanilla Whey Protein powder
1/2 cup + 4 Tbsp Almond flour
Preheat oven to 350 degrees F
In large mixing bowl, cream together cream cheese and sweetener till smooth. Add eggs one at a time, then add vanilla extract. Add pumpkin puree and mix until smooth. May need to scrape bowl as needed. With mixer running add why protein powder, almond flour, baking powder, cinnamon and nutmeg. Mix until combined. Line 12 muffin cups with paper liners. Evenly spoon batter among them( I always get more then 12muffins). Bake at 350F for 20-25 minutes
Each Muffin: Calories 170, Fat 12g, Carb 4g, Fiber 1.1g, Protein 13.23g, Net Carbs 2.9g
Atkins: phase 2 and up or extended induction due to the almond flour
Monday, August 6, 2012
Big Day!
This morning I started C25K training to get ready for my first 5K coming up in October. Got new running shoes and found the spp that goes with them. I got dark grey and pink Nike lunarswift+4 shoes and you can get the Nike+ app. Well, today I RAN out in public for my first time. It felt good!! You never would of seen me outside 2 years ago let along walk or running. I feel great!! Ran/walked 1.48 miles in 22 minutes. Not to bad for my first day. Now to keep moving forward to reach my goal. My goal is to run the whole 5K without walking. I CAN DO IT!!!
Friday, August 3, 2012
Low Carb Lemon Brownies with Lemon Cream Cheese Frosting
Have a new recipe for you all. This one is Sweet-n-Sour. I got this idea from a friend that posted the recipe on facebook. Here( http://meeshiesmom.com/2012/03/26/lemon-brownies) is the original recipe. I converted it to low carb. It is very good. The frosting I didn't add any sweetener as I wanted it tangy. It compliments the sweetness of the brownie. I got 5 thumbs up on this one. The kids really enjoyed them.
Lemon Brownies
1 cup butter, unsalted, softened
1/2 cup xylitol
1/4 tsp stevia extract powder
4 lg eggs
2 cup almond flour
1/2 tsp sea salt
1/2 tsp baking powder
Juice of 1 lemon
Zest of 1 lemon
Preheat oven to 350 degrees F. Spray 9X13 baking pan with cooking oil. Set aside.
in large mixing bowl, add butter and sweeteners. Cream together. Add eggs one at a time until combined. Add flour, salt and baking powder. Mix until combined, scraping bowl as needed. Add lemon zest and juice. Mix until combined. Pour in prepared pan. Smooth out. Bake for 30minutes or until edges are golden brown and top springs back when touched. Remove from oven and cool completely before frosting.
Lemon Cream Cheese Frosting
1 8oz package of cream cheese, softened
Zest of 1 lemon
Juice of 1 lemon
In small mixing bowl, add ingredients and mix until smooth and creamy. Use rubber scraper and apply to top of brownies.
35 servings
Each Serving: Calories 124, Fat 11g, Carb 1.5g, Fiber 0.7g, Protein 2.8g, Net Carbs 0.8g
Atkins: Phase 2 and up or extended induction if added nuts.
Lemon Brownies
1 cup butter, unsalted, softened
1/2 cup xylitol
1/4 tsp stevia extract powder
4 lg eggs
2 cup almond flour
1/2 tsp sea salt
1/2 tsp baking powder
Juice of 1 lemon
Zest of 1 lemon
Preheat oven to 350 degrees F. Spray 9X13 baking pan with cooking oil. Set aside.
in large mixing bowl, add butter and sweeteners. Cream together. Add eggs one at a time until combined. Add flour, salt and baking powder. Mix until combined, scraping bowl as needed. Add lemon zest and juice. Mix until combined. Pour in prepared pan. Smooth out. Bake for 30minutes or until edges are golden brown and top springs back when touched. Remove from oven and cool completely before frosting.
Lemon Cream Cheese Frosting
1 8oz package of cream cheese, softened
Zest of 1 lemon
Juice of 1 lemon
In small mixing bowl, add ingredients and mix until smooth and creamy. Use rubber scraper and apply to top of brownies.
35 servings
Each Serving: Calories 124, Fat 11g, Carb 1.5g, Fiber 0.7g, Protein 2.8g, Net Carbs 0.8g
Atkins: Phase 2 and up or extended induction if added nuts.
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