Super Stay At Home Mommy!

Adventures in the life of a stay at home wife and mom

Dec 3

Low Carb Thanksgiving and Christmas Dinner!

by linnaeasmom

Alright, I know we’ve already passed up Thanksgiving, but it’s not too early to start thinking about some healthier option for your Christmas dinner!

Traditionally, most people have ham or turkey for Christmas (at least in my family we do!) Turkey and ham are both carb free, however, to keep it that way do not use any sort of sugars to cook your meat it– this means no honey ham! We don’t need to really add any more sugar to the holiday season anyways, do we? 🙂

Here’s so recipes for low carb sides to go with your meal:

Instead of mashed potatoes, try mashed cauliflower

And top those off with this low carb gravy

Who doesn’t love green bean casserole? HERE’s an alternative recipe

We can’t forget the cranberry sauce!

And deviled eggs are always a great, low carb go to.

With THIS recipe, you can even enjoy rolls!

And don’t forget my broccoli salad recipe! I made this for Thanksgiving, and used dried cranberries instead of grapes. It was a huge hit!

For dessert, try out these– Pumpkin Cheesecake and Pecan Pie

And the Atkins diet website has some great recipes for low carb COOKIES, too!

It IS possible to enjoy the holiday season without worrying about gaining those dreaded extra pounds!

thanksgiving-dinner

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Aug 13

Low Carb, Gluten-Free, Spinach Quiche!

by linnaeasmom

I follow the blog Frugal Feeding, and am always finding delicious things that I’d love to make. This particular recipe was just too good to pass up. I’d been looking for a good quiche recipe, and couldn’t have asked for a better one to meet my dietary requirements. AND it’s delicious too! Even Linnaea chowed down on some (and she’s a picky 2 year old!)

Because his blog is out of the UK, I thought I’d help you all out a little bit and convert some of the measurements 🙂 To see the original recipe, go HERE

Crustless Spinach and Ricotta Quiche

Serves 4

Ingredients:

• 10oz fresh spinach

• 2 cloves of garlic, crushed

• A little olive oil

• 1/2 cup heavy cream

• 8oz ricotta cheese

• 2 eggs, beaten

• Salt and pepper

Method:

1. Preheat the oven to 400F. Fry the garlic in oil in a large saucepan. Add the spinach and cook until wilted. Beat the eggs, cream and cheese together in a mixing bowl until combined. Add the wilted spinach and season.

2. Transfer the spinach and cheese mixture to a buttered quiche dish and bake in the oven until just set. This should take around 20-25 minutes. Once cooked leave to cool for 2 minutes before very carefully slicing.

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Jun 18

Low Carb Peanut Butter Cookies!

by linnaeasmom

I needed a quick fix for my sweet tooth, and these cookies hit the spot! They are a bit crumbly, but taste a lot like a real peanut butter cookies. I used stevia instead of Splenda, but I imagine they’d taste great either way. Enjoy!!

Peanut Butter Cookies

1 cup creamy or crunchy peanut butter
1 1/3 cups granular Splenda or equivalent liquid Splenda or Stevia
1 egg
1 teaspoon vanilla
Extra granular Splenda for fork

Line a large baking sheet with parchment paper. Combine all of the ingredients in a small mixing bowl; beat well with a spoon until it becomes a thick dough. Gently roll into 20 balls and place on a baking sheet. Or, use a 2-teaspoon cookie scoop to evenly measure the dough. Dip a fork in granular Splenda and make a criss-cross design by gently pressing into the balls of dough in alternating directions. Be gentle and dip the fork into Splenda frequently because the dough is very sticky. Bake at 350 for 12-15 minutes. Cool before removing from the baking sheet. Store in the freezer and do not thaw before eating.

Makes 20 small cookies
Can be frozen

With granular Splenda:
Per Cookie: 81 Calories; 6g Fat; 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 2 Cookies: 162 Calories; 12g Fat; 7g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Cookie: 75 Calories; 6g Fat; 3g Protein; 2g Carbohydrate; .5g Dietary Fiber; 1.5g Net carbs
Per 2 Cookies: 149 Calories; 12g Fat; 7g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

** I definitely recommend freezing these cookies after you make them. When frozen, they hold together much better.

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May 30

Low Carb Recipes

by linnaeasmom

This is going to sound a little strange…. after much research I have finally found a low carb substitute to use in place of MANY things. I know, you’re all anxiously waiting on the edge of your seat to find out what this miracle ingredient is. I’ll tell you one thing, it’s nothing you’d ever expect. The one thing that you should always have in your house (to help make your low carb diet successful) is…… PORK RINDS!!

Crazy, right? They have zero carbs and virtually zero flavor, and they make for a great secret ingredient in some unexpected places.

Here’s just a few of the recipes we’ve tried using pork rinds–

Breading Chicken- Crush your pork rinds and use as you would use breadcrumbs on chicken

Meatloaf– Use in place of breadcrumbs

Pancakes– Yep, I said it, pancakes. It’s tough to get past the idea of eating pork rinds in your pancakes, but it’s actually quite yummy. I follow this recipe.

Pizza Crust– I’ve been searching high and low for the perfect low carb pizza crust, and I think this one may be it! I use this recipe

And there’s many more that I haven’t tried yet. Cheesecake crust, nachos, bread pudding, believe it or not the list goes on and on. Let me know what you’ve tried and how you like it!!

Here’s the pork rind pizza I made. It was tasty!

 

***We’re leaving for Missouri tomorrow and will be gone for a week! I’ll be taking a break from blogging, but will do a post on “traveling with a toddler” when we return! Everyone have a wonderful week!

 

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May 18

Sugar-Free and Low Carb Chocolate Souffle!

by linnaeasmom

The hardest thing about dieting is my sweet tooth. So, I have been looking for alternatives so that I can “indulge” every once in a while. Here’s one we found that was a real winner!

 

Low Carb Chocolate Souffle: Via Low Carb Desserts

8 oz sugar free chocolate chopped
6 tablespoons (3/4 of a stick) unsalted butter
2 tablespoons coffee (rum or water can be used)
6 large eggs (divided into 6 egg whites and 6 yolks)
¼ teaspoon cream of tarter, heaping
½ cup Splenda

Fill a sauce pan 1/3 with water and heat until water becomes hot but before it simmers. Preheat your oven to 375ËšF.

Combine chopped chocolate, butter and coffee in heatproof bowl and place over the hot (but not simmering) sauce pan of water and stir until the mixture is smooth. Remove the bowl from the heat, let cool for ten minutes and then whisk in the egg yolks. Set aside.

Beat the egg whites on medium speed until the eggs are foamy then add in the cream of tarter and beat on high speed until soft peaks form. Gradually beat in the splenda until the peaks are stiff but not dry.

Using a large rubber spatula, stir in 1/3 of the egg whites into the low carb chocolate mixture, and then gently but thoroughly fold in the remaining mixture. Butter 6 (10 oz) ramekins and sprinkle with Splenda and arrange on a baking sheet. Divide the batter equally among the 6 ramekins and bake to risen and set, about 20 minutes. Once you remove it you have one minute maybe two to get the low carb soufflé to the table before it falls!

The low carb soufflés can also be covered with plastic wrap and refrigerated for up to 24 before baking.

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May 5

Cauliflower Crust Pizza- LOW CARB!!

by linnaeasmom

Jason and I have been working on losing weight. I gained 60 lbs when I was pregnant (Ugh, I know!), and now that she’s 1.5 I guess baby weight is no longer an excuse for why I’m overweight. lol. Anyways, we have cut out all junk food, sugar, bad carbs, etc and have both lost quite a bit of weight. One thing that I’ve struggled with is finding healthy recipes to replace some of our not-so-healthy cravings. Pizza is a bad one for me. I LOVE pizza. So, I’m trying out a few different low carb variations. The one we tried this week was the cauliflower crust pizza from Spark Recipes. It was actually pretty good. Not sure if I’d really call it a pizza, as you can’t pick it up and eat it with your hands. Although, if you read the comments, some people suggest using raw cauliflower and say that it comes out better. I’ll have to remember that for next time!

Here’s the recipe for you to try at home!

 

Minutes to Prepare: 15
Minutes to Cook: 20
Number of Servings: 4

Ingredients

Cauliflower, frozen, cooked, riced, 1 cup
Egg, fresh, 1 large
Cheddar Cheese, 1 cup, shredded
Fennel, 1/2 tsp
Oregano, ground, 1 tsp
Parsley, dried, 2 tsp

Directions

Rice or finely chop the cauliflower. Beat egg, add the cauliflower, and shredded cheese. Mix, then press into a greased pizza pan then sprinkle with the spices. Bake at 450 for 12 to 15 minutes. If you double the recipe cook 15 to 20 minutes.

Add desired pizza topping such as red sauce, mushrooms, green pepper, onions, cheese, etc. Bake until brown and cheese is bubbly.

This makes four pieces.

Number of Servings: 4

**Thought I’d add…. When the recipe says to “rice” the cauliflower here’s what it means:  How to rice cauliflower

I prepared ours in a cake pan, and topped it with cheese and turkey pepperoni. YUM!

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