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Low Carb RESOURCE Newsletter
Volume 1 Issue 6 Part 2 of 2
May 31, 2004

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THIS MONTH FEATURING FLAXSEED RECIPES

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MAIN:

* Exported from MasterCook *

                          Birgit's "Not" Oatmeal

Recipe By     : Shared by Rani M.
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  100                g  Crude Wheat Bran (I whizzed mine in the coffee
grinder to make a fine powder - you can just leave it as it is though
... I just like my hot cereal as smooth and creamy as possible)1.8 cups
  190                g  Flaxseed meal -- 1.8 cups
  150                g  soy/whey protein isolate (sifted) -- 1 cup

Mix it all together and keep in a jar.
This mixture is enough for 10 servings.
To prepare take 1/2 cup of this "not oatmeal" mix and add about 3/4 cup
of water (will probably depend on how thick or thin you like your
oatmeal).  Microwave for about 2 minutes on high (depending on your
microwave) until it is thick and bubbly (careful though ... it can boil over in
a split second). Stir and let it sit for a minute of so. Serve with
heavy cream and davinci syrup of choice ...or cream and cinnamon and
granular splenda ... or or or
I find 1/2 cup way too much and usually go with 1/4 cup of mix and 1/3
(and a couple of tbsps) of a cup of water - it is very filling! I
couldn't believe how close to actual oatmeal this tasted !!  With winter
coming up I am so glad this worked ... and at only 2g ecc per HUGE serving
! And you fiber-needing-guys out there - this is the ticket (to the
bathroom ??!! hahaha )
Nutritional info per one 1/2 cup serving of mix according to life form
is:
Carbs 12g, Fiber 10g. Protein 18g  If you go with the 1/4 cup serving
like me - half the counts above and your mix
will last for 20 servings. Will only take 1 and a bit minutes in the
microwave for the lesser serving.

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0%
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 0mg Sodium.  Exchanges: .

*******************************************************************************
 
* Exported from MasterCook *

                             Breakfast Drink

Recipe By     : shared by Kathie
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       
  1                cup          water
  2        tablespoons      heavy whipping cream
  1              scoop         Whey Protein -- (1 to 2) chocolate,  (just
                                   depends on my mood as to how much I use)
     1/8           cup         flax seed -- (1/8 to 1/4), ground
                            

I just pour in the Chocolate and Cherry syrups but they are probably
about 2T each, throw in about 4 ice cubes and then shake (obviously I use
a shaker with a lid) hard and then pour into a glass and drink. The
syrups I use are sugar free and are either DaVinci or Torani.

Per Serving (excluding unknown items): 198 Calories; 18g Fat (77.0%
calories from fat); 4g Protein; 7g Carbohydrate; 5g Dietary Fiber; 41mg
Cholesterol; 25mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 3 1/2 Fat.

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* Exported from MasterCook *

                              Flax Meatloaf

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  lean ground beef
  1                cup  cream
  1                cup  flax seed -- ground
     1/2           cup  chopped onion
  1                     egg -- beaten
  1         tablespoon  Worcestershire sauce
  1           teaspoon  black pepper
  1           teaspoon  garlic powder
  1           teaspoon  dry mustard
     1/2      teaspoon  celery salt
     1/4      teaspoon  ground thyme
     1/4           cup  ketchup -- preferably sf

In a large bowl, combine beef, milk, ground flax, onion, egg,
Worcestershire sauce, pepper, garlic, mustard, celery salt and thyme. Mix well.
Pat mixture into a 22 x 13 x 8 cm (9 x 5 x 3 inch) loaf pan. Spread
ketchup over top of loaf.
Bake at 180°C (350°F) 1 to 1 ½ hours, until no pink remains. Remove
from oven and let stand 5 minutes. Remove from pan, place on platter to
serve.
Yield: 8 servings
Serving Size: 1 slice
I just made this last night and it turned out to be the moistest
meatloaf I've ever made. My 18 year old son LOVED it which is something to be
said for it because he HATES my meatloaves normally. I just had 2
slices for breakfast and even though it is good hot it is much better the
next day cold. The next time I make it I am going to add fresh garlic and
lose the dry stuff.

Per Serving (excluding unknown items): 492 Calories; 38g Fat (69.8%
calories from fat); 26g Protein; 12g Carbohydrate; 6g Dietary Fiber; 135mg
Cholesterol; 310mg Sodium.  Exchanges: 1/2 Grain(Starch); 3 1/2 Lean
Meat; 0 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates.

NOTES : From: Miss Jaime Newsgroups: alt.support.diet.low-carb

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* Exported from MasterCook *

                        Szechwan Kung Pao Chicken

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              whole  chicken breasts -- cut into 1/2-inch cubes
     1/2           tsp  salt
  1                     egg white
     1/3           cup  Atkins bake mix
     1/3           cup  flax meal
     1/2           cup  peanuts -- roasted and skinless
  2                     green onions -- chopped
  2             cloves  garlic -- minced
  10             whole  red chili peppers -- dried
  2               cups  oil for deep-frying
                        Sauce (to be prepared & cooked separately)
  1                tsp  chili paste -- with garlic
  2                tbl  soy sauce
  1                tbl  cooking sherry -- or regular sherry
  1                tsp  red wine vinegar
  1                tsp  Splenda -- or malitol
     1/4           cup  chicken broth
  1                tsp  thickening agent
  1                tsp  sesame oil -- (for flavor, optional)

Combine chicken, salt and egg white. Mix well with hands. Coat with
low-carb flour and flaxseed meal mixture to coat; you'll have extra flour
left over. Set aside.
In small bowl, blend sauce ingredients. Set aside.
Heat oil on medium high heat (400 degrees) in wok. Pick up pieces of
chicken and place into the hot oil to deep fry, making sure that pieces
remain separate and turn golden brown. Remove pieces with slotted
spoon/strainer and set aside.
Use same oil (but turn down slightly) and quickly fry the peanuts. Do
not let them turn brown! Remove them with slotted
spoon/strainer, and set aside on paper towel. Remove oil from pan or
use another pan/wok. You'll need about 2 tablespoons of oil, which you
need to heat on medium high heat (400 degrees). Stir-fry red chili until
they are dark red. Lower heat to medium and add scallions and minced
garlic. Stir-fry one minute. Add sauce mixture; cook until
bubbly.
Turn up heat to medium high again and toss in chicken. Stir and cook
for one minute. Remove from heat and stir in peanuts.
Note: This meal does not refrigerate or freeze well .. . so eat what
you make. You can fry the chicken ahead; it can then can be reheated in a
small amount of oil when you're ready to finish the recipe.
Shared by Jean
Recipe From: "Kathryn McAllister" <teawife@yahoo.com>

Per Serving (excluding unknown items): 513 Calories; 23g Fat (39.7%
calories from fat); 47g Protein; 32g Carbohydrate; 5g Dietary Fiber; 93mg
Cholesterol; 8673mg Sodium.  Exchanges: 0 Grain(Starch); 5 Lean Meat; 6
Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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* Exported from MasterCook *

                            Flaxseed Pancakes

Recipe By     :Eating Lo-Carb at www.hormoneprofile.com
"Shared by Rani M."
Serving Size  : 9     

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  flax meal
  1           teaspoon  baking soda
  1           teaspoon  baking powder
  1           teaspoon  salt
  3            packets  sugar substitute
  1              large  egg
  1                cup  heavy cream
     1/2           cup  water
  1           teaspoon  vanilla

Mix well.  Spoon onto hot griddle.  Cook on low temperature until almost cooked all the way on one side, then flip to brown
other side.
Per Serving (excluding unknown items): 102 Calories; 10g Fat (90.1% calories from fat); 1g Protein; 1g Carbohydrate;
trace Dietary Fiber; 57mg Cholesterol; 449mg Sodium.  Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 2 Fat;
0 Other Carbohydrates.

*******************************************************************************

* Exported from MasterCook *

                      Rani's Bulk Flax Hot "Cereal"

Recipe By :Rani M.
Serving Size  : 10    

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  flax meal
  1                cup  Designer Protein Whey
  1         tablespoon  cinnamon
     1/2           cup  splenda -- or brown sugar twin
     1/2      teaspoon  salt

Mix well and store in the fridge or freezer

To make, combine 1/3 cup of mixture with 2/3 cup water.  Nuke for 2 minutes.
Per Serving (excluding unknown items): 29 Calories; trace Fat (12.8% calories from fat); 5g Protein;
2g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 107mg Sodium.  Exchanges: 0 Grain(Starch); 0 Fat.

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SIDES:

* Exported from MasterCook *

                               Flaxberries

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        From: "Mirek Fidler"
                        Newsgroups: alt.support.diet.low-carb

Take some berries (strawberries, blueberries or raspberries), nuke them
to be hot and melted, add ground flaxseed, cinnamon, sweetener and hot
water, mix. As simple and possibly weird as it sounds, tastes great!


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DESSERTS:

* Exported from MasterCook *

                             Cheesecake Crust

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  butter -- melted
  1 1/4            cup  flax meal
     1/3           cup  Splenda -- (or Brown Sugar Twin)
  1           teaspoon  cinnamon

Mix well. Press into the bottom of springform pan or bottom and sides
of a pie plate. Chill for at least 15 minutes before filling. I use the
for both unbaked and baked cheesecake. We love it!! From: "Jackie "

Per Serving (excluding unknown items): 103 Calories; 12g Fat (94.9%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
31mg Cholesterol; 117mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Fat.

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* Exported from MasterCook *

                        LC Flaxseed Almond Cookies

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  almond butter
  4              tbsp.  butter -- (1/2 stick)
  1               tsp.  almond extract
  1                     egg
     1/4           cup  flax meal
     1/4           cup  protein powder -- (I use egg protein)
     1/2           cup  Splenda

Melt butter in microwave or over low heat. Remove from heat source and
stir in the almond butter. Then add eggs, sweetener and almond extract.
When smoothly blended add in protein powder and flaxmeal. Take small
chunks of dough and roll into balls (a bit less than one inch) and place
on ungreased baking sheets. At this size the recipe should make about 2
dozen cookies. After they are all on baking sheet flatten the balls
tightly with tines of a fork. Bake at 325
degrees for about 15 minutes, then cool. Shared by Jean, recipe  from
Debbie Cusick

Per Serving (excluding unknown items): 89 Calories; 8g Fat (78.3%
calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 14mg
Cholesterol; 23mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
1/2 Fat.

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* Exported from MasterCook *

                           
Suzy's Omega Bars
Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     eggs -- Omega eggs are best, found in select
grocers
  1                cup  Splenda -- scant, combination brown sugar Twin
and
     1/4           cup  Atkins bake mix
     1/4           cup  flax meal
     1/4            t.  salt
     1/4      teaspoon  baking soda
     1/4      teaspoon  baking powder
  3          teaspoons  extracts -- (I use 2 t. coconut extract and 1
t. vanilla)
  1                cup  walnuts -- coarsely chopped
                        Optional: Mace -- cinnamon, or nutmeg. Maybe
even pumpkin pie spice.

Preheat oven to 350 degrees. Whisk the eggs until they're light and a
little fluffy, add sugars. Combine the dry ingredients together in a
little bowl then add to the egg mixture. Add the extract and walnuts. Put
into an 8 x 8 buttered baking tin -- you have to work the stiff batter
around and into the corners -- and bake for 15 minutes. Can eat right
away with cream cheese or wait and eat them cool. My family and I
enjoyed these. Makes 16. Carb content depends on your baking
mix.
From: Limequilla@
Hi all,
I just finished making my second pan of these and I think the recipe is
a good one. It's an adaption from a cookbook I have called the
"Drinking Man's Diet Cookbook" c 1965. They are high in EFAs -- Omega 3 and
fairly high in
Omega 6, hence the name.
Suzy in Indy

Per Serving (excluding unknown items): 56 Calories; 5g Fat (68.5%
calories from fat); 3g Protein; 3g Carbohydrate; trace Dietary Fiber; 23mg
Cholesterol; 68mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1
Fat; 0 Other Carbohydrates.

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BREADS:

* Exported from MasterCook *

                           Flax Almond Muffins

Recipe By Rani M.
Serving Size  : 4     

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  flax seed -- ground to a meal
  2             scoops  Designer Protein Whey
  2        tablespoons  almonds -- ground
  3        tablespoons  sour cream
  3        tablespoons  butter -- melted
  1         tablespoon  cream
     3/4      teaspoon  baking powder
2    large  eggs
3    
Preheat oven to 350 degrees.

Combine all dry ingredients.  In a separate bowl, combine all wet ingredients.

Combine the two.

Grease 4 ramekins or muffin tins.  Fill.  Bake 20-25 minutes.  Cool 5 minutes before removing from tins to cooling rack.

Per Serving (excluding unknown items): 216 Calories; 20g Fat (79.4% calories from fat); 6g Protein; 5g Carbohydrate;
3g Dietary Fiber; 125mg Cholesterol; 218mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

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* Exported from MasterCook *

                            Flax Seed Muffins

Recipe By Dobie, High Priestess of Muffin Mania
"Shared by Rani M."
Serving Size  : 6     

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  flax seeds -- ground
     1/4           cup  Designer Protein Whey
  2        tablespoons  oil
     1/4           cup  Splenda
  1              large  egg -- beaten
  1           Teaspoon  baking powder
  1 1/2      teaspoons  banana extract
     1/4      teaspoon  salt substitute
  1              ounce  nuts -- chopped
     1/2           cup  water

Mix the above, letting it sit for a few minutes to thicken if necessary.
Spoon into 6 nonstick muffin tins (or spray with Pam)
Bake 25-30 minutes at 350 degrees

Per Serving (excluding unknown items): 155 Calories; 13g Fat (67.8% calories from fat); 6g Protein; 7g Carbohydrate;
4g Dietary Fiber; 35mg Cholesterol; 96mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fat; 0 Other Carbohydrates.

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* Exported from MasterCook *

                 Fern & Kelly's Lowcarb Flaxseed Muffins

Recipe By Rani M
Serving Size  : 12    

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6        tablespoons  butter -- melted
  3              large  eggs
     1/4           cup  whipping cream
Beat these three things together, then add:
     1/2           cup  splenda
  1         tablespoon  vanilla
  1         tablespoon  maple flavoring
Mix the following together and add to above:
  2          teaspoons  cinnamon
  1           teaspoon  nutmeg
     1/2      teaspoon  baking powder -- rounded
     1/2      teaspoon  baking soda -- rounded
  1                cup  flax meal
     1/4           cup  soy flour -- or Atkins Bake mix
  4             ounces  black walnuts -- chopped

Put into 12 paper cupcake liners in a muffin tin and bake in 375 degree oven for about 15-20 minutes.

Per Serving (excluding unknown items): 155 Calories; 14g Fat (79.7% calories from fat); 4g Protein; 4g Carbohydrate;
1g Dietary Fiber; 69mg Cholesterol; 147mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

*******************************************************************************

* Exported from MasterCook *

                         Fern's Flaxseed Muffins

Recipe By     :Rani M.
Serving Size  : 12    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  flax meal
  2          teaspoons  cinnamon
     1/2      teaspoon  baking soda -- rounded
     1/2      teaspoon  baking powder -- rounded
  4             ounces  black walnuts
Mix together in a bowl and set aside.
  3              large  eggs
  6        tablespoons  cream
  1           teaspoon  maple flavoring
  6        tablespoons  butter -- melted
  1         tablespoon  artificial sweetener -- liquid

Beat last 5 ingredients together and then dump in the dry stuff and mix well.
Spray muffin tins and fill with mix.  Bake at 350 degrees for about 15 to 17 minutes.

Per Serving (excluding unknown items): 144 Calories; 14g Fat (84.4% calories from fat); 4g Protein; 2g Carbohydrate;
1g Dietary Fiber; 69mg Cholesterol; 148mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates.

*******************************************************************************

* Exported from MasterCook *

                   Cinnamon Surprise Flax Seed Muffins

Recipe By Host Food
Source:    "Rani M."
Serving Size  : 12    

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  flax meal
     1/2           cup  Designer Protein Whey
     1/4           cup  oil
  1                cup  splenda
  2          teaspoons  baking powder
  1         tablespoon  vanilla extract
     1/2      teaspoon  salt
  2             ounces  walnut meal
     1/8           cup  coconut -- unsweetened
     1/2           cup  water
     1/2           cup  cinnamon sugar free syrup -- DaVinci or Torani
  2              large  eggs
  4             ounces  cream cheese -- cut into 12 small cubes
Mix all ingredients with wire wisk.  Let sit for a few minutes to thicken if necessary.

Butter or spray a muffin pan with Pam.

Spoon half the batter into 12 muffin cups,  Put a cube of cream cheese in each cup and then add the rest of the batter
to cover the cream cheese cubes.

Bake at 350 degrees for 25-30 minutes.

Per Serving (excluding unknown items): 131 Calories; 12g Fat (75.0% calories from fat); 5g Protein; 4g Carbohydrate;
trace Dietary Fiber; 45mg Cholesterol; 208mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

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FLAXSEED INFO:

Flaxseeds have a pleasant, nutty flavor and taste good sprinkled on
salads, cooked vegetables, or cereals. The oil is quite tasty, too,
though expensive. Here are some flax tips:
• Grind the seeds or else chew them very well—whole seeds simply pass
through the body. Grinding the seeds just before using them best
preserves flavor and nutrition, but pre-ground seeds are more
convenient. Keep them refrigerated. There are no nutritional
differences between brown and yellow seeds.
• Combine flaxseed flour with wheat flour for breads, quickbreads,
and pancakes.
• Ready-made flaxseed breads, muffins, cereals, and breakfast bars
can be found in many stores.
• The oil spoils quickly; it comes in dark bottles to extend its
shelf life. Keep it refrigerated, and pay attention to the expiration
date. "Cold-pressed" flaxseed oil is more expensive but no better
than other kinds.
• Flaxseed oil cannot be used for frying or sautéing.
• Pregnant or lactating women should not eat lots of flax.
• A few people may have allergic reactions to flaxseeds.
• Pass up flaxseed supplements—eat the foods instead.

Read more on Flaxseed here:
www.berkeleywellness.com

++++++++

  

Shared by Rani M.

FLAX ALMOND MUFFINS

4 TBSP FLAX SEED, GROUND TO A MEAL
2 SCOOPS PROTEIN POWDER
2 TBSP GROUND ALMONDS
3 TBSP SOUR CREAM
3 TBSP MELTED BUTTER
1 TBSP CREAM
3.4 TSP BAKING POWDER
2 LARGE EGGS,
(OPTIONAL, I ADDED 1 TSP ALMOND EXTRACT)

PREHEAT OVEN TO 350*
COMBINE ALL DRY INGREDIENTS.
IN A SEPARATE BOWL, COMBINE ALL WET INGREDIENTS.
COMBINE THE TWO.
GREASE 4 RAMEKINS OR MUFFIN TINS.
BAKE 20-25 MIN.
COOL 5 MIN. BEFORE REMOVING FROM TINS TO COOLING RACK.

 

++++++++

 

Shared by Rani M.

FLAX SEED MUFFINS ( Created by dobie, High Priestess of Muffin Mania =-)
1/2 cup flax seeds (grind in coffee mill) 4.921 carbs
(-fiber=0 CARB) [I used Bob's Red Mill flax seed meal and they came out fine]
1/4 cup protein powder (if using soy, check label) 2 [I used whey protein powder]
2 TBL oil (use something healthy...I use grapeseed)
1/4 cup splenda (can substitute other sweetner, but splenda is the best) 6g
1 beaten egg .61
1 tsp baking powder
1 1/2 tsp banana extract (or flavor of choice) 1 [I did it twice, once withzest of lemon and once with lemon extract.  Both were fine]
1/4 tsp salt substitute (gives added potassium)
1 oz chopped nuts (optional, if used, add carbs)
1/2 cup water
Mix the above, let sit for a few minutes to thicken if necessary.
Spoon into 6 non-stick (I spray with pam) muffin tins.
Bake 25-30 minutes at 350 degrees.
They are just under 1 carb each.
[my count is -  Total carbs w/o nuts = 4 divided by 6 muffins = I've made them by doubling the batch and the recipe seems to come out a little better, don't know why.

 

++++++++++++

 

Shared by Rani M:

Fern & Kelly's Lowcarb Flaxseed Muffins
6 T. butter - melted
3 Lg. eggs
1/4 c. whipping cream
Beat these three things together, then add:
1/2 c. Splenda
1 T. maple flavoring
1 T. vanilla
Mix the following together and add to above:
2 t. cinnamon
1 t. nutmeg
1/2 rounded t. of baking powder
1/2 rounded t. of baking soda
1 cup of flaxseed meal
1/4 c. soy flour or Atkins Bake Mix
4 Oz. black walnuts, chopped (optional)
Put into 12 paper cupcake liners in a muffin tin, and bake in 375° oven for about 15-20 minutes. 
You can double the recipe and get about 18-20 good size muffins. 
Fill the muffin cups about 3/4 full. 
These muffins are really good and have lots of fiber. 
About 4 carbs per muffin, but over 3 carbs fiber. 
Black walnuts list 4 grams carbs, but 2 grams fiber for the 4oz. I use.

++++++++++

shared by Rani M.

Fern's Flaxseed Muffins  
1 cup ground flaxseed
2 tsp cinnamon
1/2 rounded tsp. baking soda
1/2 rounded tsp. baking powder
4 oz. black walnuts (optional)
(Mix together in a bowl and set aside) 
3 eggs
6 tbs. cream
6 tbs. butter, melted
1 tsp. maple flavoring
1 tbs. liquid AS 
Beat until combined, then dump in the dry stuff and mix well. 
Put them right into muffin tins that are sprayed with Pam and bake at 350 for about 15 to 17 minutes depending on the size of muffin you make.  
It makes 12 thin muffins (or you can make thicker ones)

+++++++++++

shared by Rani M.

 

Cinnamon Surprise Flax Seed Muffins  from HOST FOOD Sheep's chat, No Sugar Added 
-  1 cup ground flax seed
-  1/2 cup unflavored protein powder (Designer Protein is a good brand)
-  1/4 cup oil
-  1 cup splenda
-  2 teaspoons baking powder
-  1T vanilla extract
-  1/2 teaspoon salt
-  2 oz walnut meal or pecan meal
-  1/8 cup unsweetened coconut, available at health food stores
-  1/2 cup water
-  1/2 cup cinnamon sugar-free syrup such as Da Vinci or Torani
-  2 eggs
-  4 oz. cream cheese, cut into 12 small cubes
Mix all ingredients with wire wisk.
Let sit for a few minutes to thicken if necessary. 
Butter or spray a muffin pan with Pam.
Spoon half the batter into 12 muffin cups, and put a cube of cream cheese in each cup, then add the rest of the batter to cover the cream cheese cubes.
Bake 25-30 minutes at 350 F.
For extra cinnamon flavor, add a teaspoon of cinnamon.  
You can also add a little ginger, mace, allspice, and/or nutmeg if you like extra spice in your muffins, or replace some of the cinnamon syrup with gingerbread flavor syrup.
<end>

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Shared by Rani M:

 

<>

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Shared by Rani M:

FLAXSEED PANCAKES From: Eating Lo-Carb - www.HormoneProfile.com 
¾ cup flax meal (3/8 cup flax seeds ground in coffee grinder make ¾ cup flax meal) Flax seeds are available in health food stores. 
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
3 packets sugar substitute
1 egg
¼ cup heavy cream
1/3 cup water (or more if batter too thick)
½ teaspoon vanilla
• Mix dry ingredients well. Add cream, water and eggs.
Mix well. Spoon onto hot griddle. Cook on low temperature until almost
cooked all the way on one side, then flip to brown other side.
(Takes longer to cook than regular pancakes and starts to burn when the heat is too high.)
These pancakes have a very nice whole grain flavor. 
Makes 9 pancakes. 57 calories, 2 g. carbs, 4 ½ grams fiber.
<the end>

+++++++++++++++++

Shared by Rani M:

RANI'S BULK FLAX HOT "CEREAL" 
2 cups ground flax seed (about 1/2 lb)
1 cup of protein powder (I use Designer Protein, plain or vanilla or vanilla praline; you can use any protein powder, but they all come out with different results and whey comes out best, in my opinion.   Egg protein can get mucus-y if cooked, soy protein comes out rather pasty and raw tasting to my taste buds, but that's me)
1 tbsp cinnamon
1/2 cup artificial sweetener, such as Splenda or brown Sugar Twin
1/2 tsp salt
Mix well and store in the fridge or freezer. 
To make, combine 1/3 cup of mixture with 2/3 cup water. 
Nuke for 2 minutes.
Serve with butter or cream, as desired.
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Shared by Rani M:

Birgit's "Not" Oatmeal 
100 g of Crude Wheat Bran (I whizzed mine in the coffee grinder to make a fine
powder - you can just leave it as it is though ... I just like my hot cereal as
smooth and creamy as possible) -- 1.8 cups
190g Flaxseed meal -- 1.8 cups
150g soy/whey protein isolate (sifted) -- 1 cup
Mix it all together and keep in a jar.
This mixture is enough for 10 servings.
To prepare take 1/2 cup of this "not oatmeal" mix and add about 3/4 cup of water
(will probably depend on how thick or thin you like your oatmeal). 
Microwave for about 2 minutes on high (depending on your microwave) until it is thick and bubbly (careful though ... it can boil over in a split second). 
Stir and let it sit for a minute of so.
Serve with heavy cream and davinci syrup of choice ... or cream and cinnamon and granular splenda ... or or or 
I find 1/2 cup way too much and usually go with 1/4 cup of mix and 1/3 (and a
couple of tbsps) of a cup of water - it is very filling!
I couldn't believe how close to actual oatmeal this tasted !! 
With winter coming up I am so glad this worked ... and at only 2g ecc per HUGE serving !
And you fiber-needing-guys out there - this is the ticket (to the bathroom ??!! hahaha )
Nutritional info per one 1/2 cup serving of mix according to life form is:
Carbs 12g, Fiber 10g. Protein 18g
If you go with the 1/4 cup serving like me - half the counts above and your mix
will last for 20 servings. Will only take 1 and a bit minutes in the microwave
for the lesser serving.
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Shared by Jean

From: "Kathryn McAllister" <teawife@yahoo.com>

Szechwan Kung Pao Chicken

2 whole chicken breasts, cut into 1/2-inch cubes
1/2 tsp salt
1 egg white
1/3 cup low-carb flour (such as Atkins Bake Mix)
1/3 cup flaxseed meal
1/2 cup skinless, roasted peanuts
2 scallions/green onions, chopped
2 cloves garlic, minced
10 whole dried red chili peppers
2 cups oil for deep-frying

Sauce (to be prepared & cooked separately)

1 tsp chili paste with garlic
2 tbl soy sauce
1 tbl cooking sherry or regular sherry
1 tsp red wine vinegar
1 tsp Maltitol or Splenda
1/4 cup chicken stock/broth
1 tsp thickening agent
1 tsp sesame seed oil (for flavor; optional)

Combine chicken, salt and egg white. Mix well with hands. Coat with low-carb
flour and flaxseed meal mixture to coat; you'll have extra flour left over.
Set aside.

In small bowl, blend sauce ingredients. Set aside.

Heat oil on medium high heat (400 degrees) in wok. Pick up pieces of chicken
and place into the hot oil to deep fry, making sure that pieces remain
separate and turn golden brown. Remove pieces with slotted spoon/strainer
and set aside.

Use same oil (but turn down slightly) and quickly fry the peanuts. Do not
let them turn brown! Remove them with slotted spoon/strainer, and set aside
on paper towel.

Remove oil from pan or use another pan/wok. You'll need about 2 tablespoons
of oil, which you need to heat on medium high heat (400 degrees). Stir-fry
red chili until they are dark red. Lower heat to medium and add scallions
and minced garlic. Stir-fry one minute. Add sauce mixture; cook until
bubbly.

Turn up heat to medium high again and toss in chicken. Stir and cook for one
minute. Remove from heat and stir in peanuts.

Note: This meal does not refrigerate or freeze well . . . so eat what you
make. You can fry the chicken ahead; it can then can be reheated in a small
amount of oil when you're ready to finish the recipe.

 

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Shared by Jean

LC Flaxseed Almond Cookies – from Debbie Cusick
1 cup almond butter
4 tbsp. (1/2 stick) butter
1 tsp. almond extract
1 egg
1/4 cup flaxmeal
1/4 cup 0-carb protein powder (I use egg protein)
Sweetener to equal 1/2 cup sugar (I used a mixture of Splenda, Equal
Measure, Sweet
'N Low Brown and liquid saccharin).
Melt butter in microwave or over low heat. Remove from heat source and stir
in the
almond butter. Then add eggs, sweetener and almond extract. When smoothly
blended
add in protein powder and flaxmeal.
Take small chunks of dough and roll into balls (a bit less than one inch)
and place on
ungreased baking sheets. At this size the recipe should make about 2 dozen
cookies.
After they are all on baking sheet flatten the balls tightly with tines of a
fork. Bake at 325
degrees for about 15 minutes, then cool.

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Flaxberries
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