Low Carb Biscuit Recipe – Shared From a Friend

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By Lynn Terry: @http://www.travelinglowcarb.com/4275/low-carb-biscuit-recipe/

Actual Recipe From Lynn’s Blog

The Photos Below are Mine

 

 

 

I didn’t think they looked like Lynn’s…Wonder if they taste the same??


Ingredients

1 8 ounce bag parmesan cheese
1 cup Almond Meal
2 small or one very large egg
2 Tablespoons melted butter
Optional: Garlic Salt to taste – I did not have the garlic. I’m sure that one ingredient would have made them even more delicious! πŸ™‚

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Directions

Mix ingredients well and chill. Roll small portions into ball then shape them as cheese sticks or biscuits – or you can make them smaller/flatter for β€œcrackers”. Bake in preheated 350 oven for 10 minutes, turning after 5 minutes if necessary. (Keep an eye on them and cook until golden brown on both sides.)

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For Details On Counting Net Carbs – See Lynn’s Recipe Page Here

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2 Low Carb Pizza Crust Recipes

cauliflowerpizzacrust Both Recipes Featured In Allrecipes Magazine

Since I’m eating low carb, I thought I’d share a couple of pizza crust recipes, made the “low carb” way, from Allrecipes. πŸ˜‰

www.allrecipes.com

Cauliflower Pizza Crust

Recipe by: Alli Shircliff

Ingredients

1/2 head cauliflower, coarsely chopped
1/2 cup shredded Italian cheese blend
1/4 cup chopped fresh parsley
1 egg
1 teaspoon chopped garlic
salt and ground black pepper to taste

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Directions

Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes.

Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes.

Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicon mat.

Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.

Bake in the preheated oven until lightly browned, about 15 minutes.

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inthekitchen

Summer Squash Pizza Crust

Recipe by: Dawn Davis

Ingredients

4 cups finely shredded zucchini or yellow summer squash
3/4 cup all-purpose flour — Substitute With Almond Meal For Low Carb
3/4 cup grated Parmesan cheese
2 eggs, beaten
1/2 teaspoon ground black pepper
salt to taste
1/2 cup shredded mozzarella cheese

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Directions

Preheat oven to 350 degrees F (175 degrees C). Once zucchini or summer squash has been shredded (I recommend a food processor) lightly salt the squash and transfer it to a strainer. Let stand 15 to 30 minutes and press all remaining liquid out of squash.

In a medium-sized mixing bowl, combine squash, flour, Parmesan cheese, mozzarella cheese, eggs, pepper and salt. Mix well. Spread the mixture into a greased and floured jelly roll pan. Bake for 25 minutes in the preheated oven.

Remove the crust from the oven and change the oven’s temperature to broil. Brush the top of the crust with oil, and then broil the crust for 3 to 5 minutes until the top is lightly browned.

Allow the crust to cool slightly and slide spatula underneath all edges and under the middle. Place a large baking sheet over the top of the crust and gently flip the crust over so that the bottom of the crust is now facing upwards.

Because it can be difficult to flip the crust smoothly, it may be necessary to cut the crust in half to facilitate the flipping of the crust.

If you want to omit the flipping stage, that is okay, but the crust won’t be as crunchy. Brush the top of the crust with oil and broil for another 3 to 5 minutes until the top is browned. Cover with toppings as desired.

Recipes above are credited to: www.allrecipes.comCopyright – All Rights Reserved

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Update On Low Carb Way Of Eating

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I’ve started another way of eating, (not going to say diet)! It’s not a diet, it’s a lifestyle change for the long haul for good health and weight loss.

What Have I Lost In (One) Week?

 

 

 

I have lost 8.2 pounds! That’s the most I’ve ever lost on any eating plan (for one week). πŸ™‚ I know you lose more on your first week on any program or healthy eating plan you go on.

I’m enjoying eating new things and also, my taste buds are changing. And I sure don’t go hungry, that’s for sure! =)

Below are photos of various meals I’ve been eating

Just A Quick Note Here: If you want to try low carb, you should watch the strawberries and carrots. Eat those maybe twice a week. DON’T eat them every day!!

Another Quick Note Here: With low carb, it’s easier when you dine out. You can have steak, chicken, beef (no bun), fish and most types of salads. However, when eating salads while eating out, tell them to hold the croutons! πŸ˜‰

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I grabbed a quick burger at the Golden Arches and tossed the bun, ordered a side salid. Was a good meal. πŸ™‚

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I’ve also been working out…I feel so much better when working out. πŸ˜‰

Trying Low Carb – Egg Broccoli and Cheese Scramble

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I’ve been thinking about doing low carb for so long.

 

 

 

 

 

All the while keeping in the back of my mind: “Gee, I love bread and potatoes!” πŸ™‚ LOL

Tried My First Low Carb Recipe

Egg Broccoli and Cheese Scramble – Approximately (6) carbs

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Ingredients

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1 tablespoon oil (will switch over to olive oil)
1 tablespoon of butter
3 eggs (too many, in future use 2 eggs)
splash of milk, did not measure
1 cup fresh/frozen broccoli (microwave for 2 minutes) – You can of course use fresh broccoli
1 cup shredded cheese (1/2 cup in scramble mixture and 1/2 cup on top)

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Directions

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Whip together eggs and milk. Set aside. Microwave broccoli on high for 3 minutes and set aside. Heat oil and butter together in small skillet, mix gently with spoon or whisk. Turn heat on low and add egg and milk. Add in broccoli and 1/2 cup of cheese. Cook until done and blended well. Place on plate and add salt and pepper to taste. Top with remaining cheese.

Delicious! πŸ™‚

Drink Water

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It was so good, however, I didn’t finish it. πŸ™‚

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I’ll learn to adjust my ingredients and portions.
 

If you are experiencing with low carb, what do you usually have for breakfast? Looking forward to your comments below! (y)

Copyright Β© Tammy Embrich :: Grandma’s Home Blogger Place :: All Rights Reserved