Jen's Puddin'

¼ c flaxseed meal

¼ c cream

I used 2 tbsp DaVinci’s Chocolate Syrup or Sweetner/Flavor however you’d like



You could also make it savory w/ whatever cheese & meats.



Microwave 1 min 20 secs

Slow Cooker Split Pea Soup

Cook Time: 8 hours
Ingredients:

* 1 (16 oz.) pkg. dried green split peas, rinsed
* 1 meaty hambone, 2 ham hocks, or 2 cups diced ham (I usually use the diced ham, as it's less greasy and easier to use . . . dice it up before you cook and you don't have to fish around for the hot bone and shred meat afterwards. Get the ham in the 2-pack in the pork section, as it's totally boneless)
* 2 carrots, peeled and sliced
* 1/2 cup chopped onion
* 2 ribs of celery, chopped
* 1 or 2 cloves of garlic, minced
* 1 bay leaf
* 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
* 1 tbsp. seasoned salt (or to taste)
* 1/2 tsp. fresh pepper
* 1 1/2 qts. hot water

Preparation:
Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired. Freezes well.
Serves 8.

Nutritional info:
8.2 NET CARBS PER CUP

Calories 86.9
Total Fat 0.9 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.3 g
Cholesterol 6.4 mg
Sodium 1,070.8 mg
Potassium 312.5 mg
Total Carbohydrate 13.0 g
Dietary Fiber 4.8 g
Sugars 2.0 g
Protein 7.2 g

Vitamin A 30.5 % Vitamin B-12 1.9 %
Vitamin B-6 6.2 % Vitamin C 11.9 % Vitamin D 0.0 %
Vitamin E 1.5 % Calcium 2.0 % Copper 5.9 % Folate 9.9 %
Iron 5.2 % Magnesium 6.1 % Manganese 13.0 %
Niacin 6.7 % Pantothenic Acid 4.5 % Phosphorus 9.7 %
Riboflavin 4.2 % Selenium 4.0 % Thiamin 15.0 % Zinc 5.7 %

Flax Spice Muffins/Cupcakes

3eggs,
1/4 cup plus 2 tbsp. oil
1/4 cup sugar free syrup, such as Da Vinci
2 tbsp. water
1 tbsp. vanilla
1 cup flaxmeal (ground flaxseeds)
1/2 tsp baking soda
1/2 tsp baking powder
2 tbsp. cinnamon 1/8 tsp salt (like i said you can add any spices here, ginger, cardamon, cloves...ect)

In a medium, bowl, beat the eggs with a fork. Beat in oil, syrup, water and vanilla. In small bowl combine remaining ingredients(mix very WELL you dont want chunks of baking soda), then stir into egg mixture. Let stand 5 minutes. Spoon into well greased muffin cups (without paper) Bake at 350 F 12-15 minutes, Remove from tin at once to cooling rack. Store in fridge!

for the whole recipe its about net 24 carbs and 2035 calories. I had nine muffins. for 9 muffins its: about 250 calories, and 3 net carbs. Thats a bit overestimated. But to be safe, just say 3. Its all from the spices, anyway. Fiber is HIGH! I know that

Hope you all enjoy these delicious breakfast options. I enjoy homemade pumpkin butter on this, especially in October

Pumpkin Cheesecake

Crust:

2 cup ground pecans (or 1.5 c. pecans and 1/2 c. almond flour)
1/4 teaspoon cinnamon
1/8 teaspoon ginger
2 Tbsp. Splenda or other artificial sweetener (Erythritol)
4 tablespoons melted butter

Grease or spray a springform pan or pie pan. Grind nuts in a food processor and then move to a bowl. Add all other ingredients and mix. Press into the greased pan. Bake at 350 for 10-15 minutes, or until lightly toasted. Be careful, as nuts can burn, without looking or smelling burnt. Set aside and cool completely.

Cheesecake:

3- 8 ounce packages of Cream Cheese
1/2 cup of Splenda or other artificial sweetener (I use 1/4 cup Erythritol + 1/4 tsp. liquid Stevia)
2 Tsp Vanilla Extract
1 can of Pumpkin (not Pumpkin Pie filling)
1 TBSP. Pumpkin Pie spice
3 whole eggs
1 cup sour cream

Preheat oven to 325. Bring cream cheese and eggs to room temperature. (This prevents lumps). In a food processor or with an electric mixer, blend cream cheese until creamy and of an even consistency. Add sweetener, vanilla, pumpkin pie spice, and sour cream and blend until incorporated. Add canned pumpkin. Add eggs one at a time and blend after each until incorporated into batter.

Wrap outside of springform pan in foil. Place springform pan in a larger pan filled with water. This prevents the cheesecake from cracking and keeps it moist inside. Place both pans in oven for 45-60 minutes or until firm. Center will still jiggle a little bit. Turn off oven and crack the door. Allow cheesecake to sit in oven for 2-3 hours until completely cool. Refridgerate overnight and remove sides.

from: http://forum.lowcarber.org/showthread.php?p=7595949

Spice Cupcakes

BETTY'S SPICE CAKE CUPCAKES

1 1/2 cup almond flour-12
3/4 cup vital wheat gluten-12
8 ounces cream cheese-8
1 1/2 tsp. baking powder-2
1 tsp. baking soda-0
1/2 tsp. salt-0
1/2 tsp. Nutmeg-.5
2 tsp. Cinnamon-2
1 T. Vanilla-1
2 eggs-2
1/4 cup oil-0
1 tsp. Vinegar-0
1 cup sugar substitute(I used ¼ cup Erythritol +1tsp. Trishz's liquid Splenda)-0
1/2 cup cream-4
1/4 cup water-0

Put everything into a food processor and process until smooth. Open processor and scrape down the sides with a spatula and process for another two minutes.

NOTE:
You want to develop the gluten, so if you don't have a food processor and are going to use a mixer I would beat it on high speed for at least 5 minutes. (The only way I've ever made these was in a food processor but I don't see why a mixer wouldn't work.)

Fill muffin tins 2/3 full (I use paper cupcake liners) and bake at 350° for 17 to 20 minutes. Cupcakes are done when they spring back when lightly touched with your finger.

Makes 16 cup cakes- 3g carbs each

Cool completely and frost with cream cheese frosting.

from: http://forum.lowcarber.org/showthread.php?t=206006

Pumpkin Bars with Cream Cheese Frosting revised

MY ADAPTATION:

Mix:
1 1/4 cup almond flour
1 tbsp pumpkin pie spice
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup Brown Sugar Twin

Then mix:
1 1/2 cup mashed pumpkin
2 eggs
1/2 cup canola oil

Mix dry into wet and pour into sprayed 9x13 inch pan. Bake 350 for 30-40 min. Let cool then frost. Really good next day!!! If they last that long!!!

Cream Cheese Walnut Frosting

8 oz softened cream cheese
2 tbsp softened butter
1/4 cup Walden Farms Pancake Syrup
1 tsp vanilla extract

Mix all together till smooth and spread on bars!

18 bars with 2.4 carbs per bar

18 Servings

Amount Per Serving

Total Carbohydrate 3.6 g
Dietary Fiber 1.1 g
Sugars 0.7 g
Protein 3.5 g

Vitamin A 48.2 %
Vitamin B-12 2.1 % Vitamin B-6 1.2 % Vitamin C 1.1 %
Vitamin D 1.3 % Vitamin E 15.9 % Calcium 4.6 % Copper 1.0 %
Folate 1.7 % Iron 4.2 % Magnesium 5.7 % Manganese 3.6 %
Niacin 0.4 % Pantothenic Acid 1.8 % Phosphorus 3.4 %
Riboflavin 4.0 % Selenium 3.4 % Thiamin 0.7 % Zinc 1.2 %
from: http://forum.lowcarber.org/showthread.php?t=215377

Pumpkin Butter

1/2c low carb maple syrup (I have no carb syrup from Walden Farms that's quite tasty)
2 tsp Splenda or Sweetzfree (look Ma, no carbs!)
1/4 c Water
1/2 tsp Allspice
1/2 tsp Cinnamon
1/4 tsp Ginger
1/4 tsp Cloves
1/4 tsp Nutmeg
2c Pumpkin puree

Mix all but the pumpkin until smooth. Add in the pumpkin and mix again until smooth. Cool and keep in the fridge. It should stay good for up to a month.

Great for putting on celery, cucumbers, or whatever else you're snacking on!

Serving size: 2 Tbsp
Carbs per serving: .5g (or less depending on your syrup)**Much lower if you use Sweetzfree or other carb-free sweetner and carb-free syrup**

from: http://www.bellaonline.com/articles/art14318.asp

Maple-Glazed Walnuts

3 cups walnuts
1 1/2 tsp cinnamon
1 tbsp butter, melted
1/4 tsp salt
2 tsp vanilla extract
1/3 cup sugar-free pancake syrup (try to get one that's not loaded with sugar alcohols . . . Walden Farms is the best, but Howard's is good too)
1/3 cup Splenda or other non-caloric sweetner

Put walnuts in the slow cooker

In a separate bowl, mix together the cinnamon through the syrup and 1/4 cup of the Splenda. Pour the mixture over the walnuts and stir to coat. Cover the slow cooker, set to low, and cook for 2-3 hours, stirring every hour or so.

Then uncover the slow cooker and cook, stirring every 20 minutes, until the nuts are almost dry. Stir in the remaining 2 tbsp of Splenda, cook for another 20 minutes, then remove from slow cooker and cool.

9 servings, 4 net carbs

Curried Pecans

3 tbsp butter
1/4 tsp blackstrap molasses (I got a bottle last year and I still have most of it, but it's a good go-to for adding a rich depth to a dish without mucho carbs)
1 1/2 tsp curry powder
1/4 tsp salt
1/4 tsp ground cumin
12 ounces (roughly a cup and a half) pecan halves
2 tbsp Splenda

In a big, heavy skillet, melt the butter over med-lo heat. Stir in the molasses, curry powder, salt, and cumin and cook for just a minute or two.

Add the pecans to the butter and spice mixture and stir until they're evenly coated. Transfer them to your slow cooker and sprinkle Splenda over the pecans, stirring as you sprinkle to ensure an even coat. Cover, set to low, and cook for 2-3 hours, stirring once or twice during the cooking time.

9 servings, 2 net carbs

Kick Ass Pecans

3 cups pecan halves
1 egg white
1 tsp cinnamon
1/2 tsp salt
1/4 tsp cayenne pepper, or more to taste
1 cup Splenda or other non-calorie sweetener equivalent

Put the pecans in the slow cooker and add egg white. Stir until the nuts are evenly coated.

In a separate bowl, stir together the cinnamon, salt, cayenne, and Splenda. Pour the spices over the pecans and stir until they're evenly coated. Cover the slow cooker, set it to low, and let it cook for 3 hours, stirring every hour or so.

If your nuts aren't dry by the end of the 3 hours, uncover the slow cooker, stir, and cook for another 30 minutes until dry.

9 servings, 4 net carbs

Candied Pecans

1 pound of pecan halves
1/2 cup butter, melted
1/2 cup of Splenda or other non-calorie sweetner equivalent
1 1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice

Put pecans in the slow cooker and pour butter on top. Stir to make sure all the nuts are evenly coated. Sprinkle the spices over the top and stir again to coat.

Cover the slow cooker, set it to high, and let it cook for 30 minutes. Then uncover, turn it to low, and let it cook for another 1 1/2 to 2 hours.

8 servings, 3 net carbs

Walnuts with Blue Cheese

4 cups of walnuts
1/2 cup of blue cheese dressing
1 tsp garlic salt

Dump nuts and dressing in your slow cooker and stir until well combined. Cover, and cook on low for 3 hours, stirring once halfway through.

Stir in the garlic salt right before serving.

16 servings with 2 net carbs

Dana's Snack Mix, Slow Cooker-Style

4 tbsp butter
3 tbsp Worcestershire sauce
1 1/2 tsp garlic powder
2 1/2 tsp seasoned salt
2 tsp onion powder
2 cups raw pumpkin seeds, shelled (pepitas)
1 cup raw sunflower seeds, shelled
1 cup raw almonds
1 cup raw pecans
1 cup raw walnut pieces
1 cup raw cashews
1 cup dry-roasted peanuts

Dump everything into the crockpot, stir, set on low, and cook for 5-6 hours, stirring once or twice. When the time's up, uncover the pot, stir the nut and seed mix up, and cook for another 45-60 minutes to dry the nuts and seeds.

Store in an airtight container

24 servings of 1/3 cup, 6 net carbs (after 3 g of fiber)

Well . . .

May the great SLOW COOKER NUTS section begin! (to much triumph and acclaim)

Mini loaves

Mini flax/wheat gluten loaves
3 ounces of melted butter
4 heaped tablespoons of ground flax seed (linseeds)
2 heaped tablespoons of vital wheat gluten
1 heaped teaspoon of Baking Powder
3 medium eggs
6 tablespoons of cold water
Pinch of salt

Mix together thoroughly and spoon into a greased 6-mini loaf baking tin (has 6 rectangular holes)

Bake in a medium oven 150 degrees C (300 degrees F) for about 15 minutes till brown.
Remove from oven and leave a few minutes then turn out onto rack to cool

It worked out well, and the texture is more open than my microwaved flax bread.

Microwave Flax Cereal

(I made it with 1/8 c of SF maple syrup and 1/8 c of water and some strawberries . . . YUMMMIE!)

This "pudding" can be put together in the microwave in 3-4 minutes. You can add berries or other "mix-ins" - see suggestions below. The flax gives it lots of fiber and good fat, plus a nice nutty flavor.
Ingredients:

* 1/4 cup flax seed meal
* 1/4 cup water (some of the liquid can be sugar-free syrup, if desired)
* 1 egg
* Sugar substitute to taste
* Mixins as desired (see below)

Preparation:
Mix flax meal, egg, and water in a microwave-safe bowl. Microwave on high for about 45 seconds. Move the cooked part of the pudding towards the center of the bowl and add any mix-ins you want. Microwave for about 45-60 more seconds, depending on mix-ins (frozen fruit will need even longer cooking, as it will cool down the pudding). Stir and eat.

Possible Additions:

* Fresh or frozen berries or other fruit (Low Carb Fruit List)
* Unsweetened coconut
* Peanut butter or other nut butters
* Small cubes of cream cheese (any fat level)
* Sugar-free maple or other syrup
* Sugar-free jam or preserves
* Chopped nuts

Nutritional Information: Each serving has 1 gram effective carbohydrate plus 9 grams fiber, 12 grams protein, and 243 calories.

OMG Microwavable Flax Bread!

I make a microwaved bread from flax

1 ounce of melted butter
2 medium eggs
4 tablespoons of flax
1/2 teaspoon of baking powder.

Mix together and put in the microwave and nuke for 3 minutes.

I havent tried the bake mixes so dont know how like real bread they are but I find this makes a fairly closetextured bread that tastes to me like wholemeal bread.

On another board a member suggested you could add parmesan and some herbs to make a savoury loaf but I havent tried it yet.

Totally induction legal for Atkins

About 570 cals for the whole recipe - I get 8 slices out of it
Other info - whole recipe has
Total fat 48 gms
Carbs 18gms (including 15 gms fibre) - so only 3 net carbs

from: http://forum.lowcarber.org/showthread.php?t=189970&page=1&pp=15

Flax Focacia Bread

Haven't tried this yet, but I will . . .

Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:

* 2 cups flax seed meal
* 1 Tablespoon baking powder
* 1 teaspoon salt
* 1-2 Tablespoons sweetening power from artificial sweetener
* 5 beaten eggs
* 1/2 cup water
* 1/3 cup oil

Preparation:
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.

1) Mix dry ingredients well -- a whisk works well.

2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.

3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)

4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.

At 12 servings, each piece of bread has less than one gram of carbohydrate -- .8 to be exact -- plus 5 grams of fiber.

from: http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm

Tuna Patties

My go-to recipe during the week!

TUNA PATTIES

1. Heat some oil in a frying pan at med to med-lo heat
2. Open and drain 2 cans of chunk tuna (no need for the fancy albacore stuff), using a sieve or colander for most moisture extraction
3. Dump the drained tuna in a bowl, and add 2 eggs, 1/3 cup of Carbquik or other LC meal (flax, soy, almond, etc), and 1/4 cup dried minced onion, mix well
4. Divide the mixture into 8 parts and form into individual patties
5. Fry until browned and delicious.

Enjoy!

For all 8 patties, using Carbquik, it's about 4 carbs

Master Flax Muffin Recipe

Ingredients:

* 1 1/4 cup flax seed meal
* 1 teaspoon baking powder
* 1 1/2 tablespoons cinnamon
* 1 teaspoon nutmeg
* 1/2 teaspoon salt
* 4 large eggs, beaten
* 1/4 cup olive oil
* 1/2 cup equivalent of Sweetzfree or other sugar free sweetner (powders will usually affect the end carb count, so be sure to calculate that in your nutritional data)
* 1 tablespoon vanilla

Extras:
* 1 cup whole fresh cranberries, softened by pouring boiling water over them, letting them sit for 5 minutes, and then draining the water off
* 3/4 cup chopped walnuts or pecans (optional for topping)
* 1 1/2 tsp orange extract, 1 tsp powdered ginger, 2 1/2 tbsp unsweetened cocoa powder
* 1 cup fresh blueberries, 1/3 cup chopped pecans
* 1/2 cup creamy peanut butter, softened, with 1/4 cup chopped peanuts

Preparation:
Preheat oven to 350 F.
Liberally butter muffin tins. Makes anywhere from 12 to 24 muffins. Do not use paper muffin liners - they will stick.

1. Mix dry ingredients and wet ingredients (minus the extras) separately, then mix them together.

2. Let mixture stand for 10 minutes to thicken.

3. Fold in extras

4. Fill each muffin cup about half way, and sprinkle with nuts.

5. Bake about 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Keep up to a week in the refrigerator or 3 months in the freezer.

Nutritional Info:
Master recipe with Sweetzfree or other no-carb liquid sweetner:
Nutrition Facts
12 Servings

Amount Per Serving

Total Carbohydrate 4.5 g
Dietary Fiber 3.8 g
Sugars 0.2 g
NET CARBS PER MUFFIN: 0.7
Protein 4.6 g

Vitamin A 2.2 % Vitamin B-12 2.8 % Vitamin B-6 1.3 %
Vitamin C 0.4 % Vitamin D 2.2 % Vitamin E 3.7 %
Calcium 4.2 % Copper 0.4 % Folate 2.1 % Iron 3.5 %
Magnesium 0.7 % Manganese 7.7 %
Niacin 0.2 % Pantothenic Acid 2.1 % Phosphorus 3.9 %
Riboflavin 5.1 % Selenium 7.4 % Thiamin 0.8 % Zinc 1.4 %

With Splenda (Powdered and Reconstituted)
Total Carbohydrate 5.7 g
Dietary Fiber 3.8 g
Sugars 0.2 g
NET CARBS PER MUFFIN: 1.9

With Cranberries
Total Carbohydrate 5.5 g
Dietary Fiber 4.2 g
Sugars 0.5 g
NET CARBS PER MUFFIN: 1.3 (with the Sweetzfree, if you're using powdered, recalculate with the info above)

With Walnuts
Total Carbohydrate 5.6 g
Dietary Fiber 4.3 g
Sugars 0.4 g
NET CARBS PER MUFFIN: 1.3 (with the Sweetzfree, if you're using powdered, recalculate with the info above)

With Pecans
Total Carbohydrate 5.6 g
Dietary Fiber 4.5 g
Sugars 0.5 g
NET CARBS PER MUFFIN: 1.1 (with the Sweetzfree, if you're using powdered, recalculate with the info above)

With Orange Extract, Powdered Ginger, Unsweetened Cocoa Powder
Total Carbohydrate 4.9 g
Dietary Fiber 4.0 g
Sugars 0.2 g
NET CARBS PER MUFFIN: 0.9 (with the Sweetzfree, if you're using powdered, recalculate with the info above)

With Blueberries and Pecans
Total Carbohydrate 6.8 g
Dietary Fiber 4.5 g
Sugars 0.3 g
NET CARBS PER MUFFIN: 2.3 (with the Sweetzfree, if you're using powdered, recalculate with the info above)

With the Peanut Butter and the Peanuts
Total Carbohydrate 9.5 g
Dietary Fiber 5.4 g
Sugars 0.3 g
NET CARBS PER MUFFIN: 4.1 (with the Sweetzfree, yadda yadda yadda)

I used a great site called Spark Recipes to calculate all of these nutritional info figures . . . check it out at http://recipes.sparkpeople.com/recipe-calculator.asp

Adapted Cranberry Orange Flax Muffins

Ingredients:

* 1 cup whole fresh cranberries
* 1 1/4 cup flax seed meal
* 1 teaspoon baking powder
* 2 tablespoons cinnamon
* 2 teaspoons nutmeg
* 1 teaspoon ginger (dried, powdered)
* 1/2 tsp lemon extract
* 1/2 tbsp orange extract
* 1/2 teaspoon salt
* 4 large eggs, beaten
* 1/4 cup olive oil or other oil
* 1/2 cup Sweetzfree or other liquid sweetner. If you're going to be using powdered Splenda, add 1 net carb per packet and dilute in water
* 1 tablespoon vanilla
* 3/4 cup chopped walnuts or pecans (optional for topping)

Preparation:
Preheat oven to 350 F.
Liberally butter muffin tins. Makes anywhere from 12 to 24 muffins. Do not use paper muffin liners - they will stick.

1. Pour boiling water over cranberries. Let sit for 5 minutes and pour off water.

2. Mix dry ingredients and wet ingredients (minus the cranberries) separately, then mix them together.

3. Let mixture stand for 10 minutes to thicken.

4. Fold in cranberries.

5. Fill each muffin cup about half way, and sprinkle with nuts.

6. Bake about 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Keep up to a week in the refrigerator or 3 months in the freezer.

For 12 muffins: Each muffin has 2 grams effective carbohydrate plus 6 grams fiber and 6 grams protein.