I recently tried a new recipe for a bread substitute known as “floopsie bread.” I was really in the mood for Cheddar Bay biscuits (you know, those delectable cheesy, garlicky things from Red Lobster), so I decided to adapt the recipe by omitting the sweetener, adding in about 1 Tbsp garlic powder (I just dumped a bunch in without measuring – I love garlic!) and about 1 cup of shredded cheddar cheese.
While the texture is nothing like the Red Lobster biscuits (it’s more similar to corn bread), the flavor was delicious! It bakes up very flat, and so when I cut a big square out, I thought, “This looks like sandwich bread.” And then I had a brilliant idea and decided to try making something else I’ve been missing – a grilled cheese! I put a slice of American cheese between two slices of floopsie and then grilled in a medium-hot pan for about 2-3 minutes on each side.
Although no one would mistake this for an authentic grilled cheese (floopsie bread doesn’t toast like regular bread), it was still very, very yummy! Also, I’m thinking it would be absolutely divine as a panini of sorts, with meat and cheese on the inside. Of course, using floopsie bread that already had cheese in it was probably a bit of overkill, but then again, I’m also in the “there is no such thing as too much cheese” camp, so I didn’t mind at all. 😉 But you could easily skip the cheese if you wanted to use this for grilled cheeses or paninis.
If you try a floopsie grilled cheese or panini, be sure to have a fork handy! It’s a bit greasy, plus I think it might break if you picked it up. But it’s so delicious that you won’t care in the least.
I don’t really know what to call this recipe that I concocted to help soothe my sweet tooth. It’s sort of like a Mounds bar mixed with a Reese’s. But then there’s the pecans, too, which add another dimension. It simply defies description. There’s no good name for this, other than perhaps Yummmmmy.
This recipe has enough carb that you probably couldn’t eat it if you were maintaining induction levels of carb intake. But at 5g, it’s not a bad treat on a night when you just want something a little indulgent and that reminds you a bit of a candy bar.
Yummmmmy (aka, the Chocolate Cravings Fixer)
(net carbs: 5g)
- 1 Tbsp peanut butter
- 1/2 Tbsp coconut oil
- 2 Tbsp unsweetened coconut
- 1/2 Tbsp unsweetened cocoa powder
- 2 Tbsp chopped pecans
- 1 Tbsp SF vanilla syrup (like Torani or DaVinci)
- 1/2 Tbsp SF caramel syrup (like Torani or DaVinci)
Melt the peanut butter and coconut oil in the microwave for about 20 to 30 seconds in a custard cup. Mix in all remaining ingredients. Freeze or refrigerate for 10 to 20 minutes until it thickens or hardens (whichever you prefer – you could just eat it warm and goopy if you wanted!). Play some mood music, close your eyes, and eat it slowly to savor all of its deliciousness.
I created a new and super yummy lunch today. The best thing is that it is totally versatile: you can really change up the ingredients as much as you want. I used what we had on hand, but feel free to modify it to your little heart’s content. This is really more of a framework than an actually recipe.
Hot Wrap Sandwich
(net carbs: varies)
- 1 Mission Carb Balance medium flour tortilla (7 g of carb)
- 1/4 cup shredded cheese
- cream cheese or other spreadable cheese (Alouette would be delicious)
- meat (deli meat or leftover steak, chicken, etc.)
Preheat oven to 350. Spread tortilla with cheese to taste and top with shredded cheese. Bake for 4 minutes. Meanwhile, heat meat in the microwave. (If you put it in the oven on top of the tortilla, the liquid that oozes out during heating will make the tortilla soggy.) Remove tortilla from oven, lay meat in, wrap up and eat!
We used roast beef and chive and onion cream cheese today, and it was absolutely delicious. We agree that some horseradish and/or spicy brown mustard would also be very good. I think it would be awesome to add some sun dried tomatoes for sweetness, too.
I made this recipe up one night when I was craving something a little sweet. I suddenly realized that eggs don’t HAVE to be salty/savory. After all, I love tamago sushi, and the egg on that is always lightly sweet. Plus, I love custards, and I’ve always enjoyed putting a beaten egg into my oatmeal when it cooks b/c it gives it a custardy richness.
I also knew that Nate used to microwave a beaten egg to create something like the egg patties they use in breakfast sandwiches at restaurants when he made his own breakfast sandwiches at home. Based on that, I concocted the following recipe, which is incredibly simple, but very yummy. I’ve never chilled it, but I bet it would be delicious served cold – as flan often is – too.
(net carbs: 1g)
- 1 /2 Tbsp-1 Tbsp butter
- 1 Tbsp sugar-free caramel syrup (vanilla will work, too)
- 1 egg, very well beaten
Mix the butter, syrup and egg in a custard cup. Microwave for 30 seconds and give a quick start. Microwave another 30-60 seconds, until egg is set.
Enjoy! It’s so simple, but it is very reminiscent of flan. And since the main ingredient is an egg, it’s a nice little protein kick, too.
This makes a simple and healthy snack, and it’s also quite filling. I find it particularly nice if I’m craving pudding. It’s my favorite snack to have at night, after the kids have gone to bed.
Lightly sweetened ricotta
(net carbs: varies based on brand of ricotta you use)
- 1/2 cup ricotta cheese
- 1 Tbsp sugar-free syrup (I generally use vanilla or caramel)
Simply mix together and eat! It’s that fast and simple. (Which is probably why I like it at night, when I’m tired and don’t feel like making anything that requires even a smidgen of effort.) I also like to top it with a few chopped nuts (especially toasted pecans) to add a little crunch.
I often wonder if freezing it might result in something akin to ice cream. If I ever give it a try, I’ll post my results. And if YOU try it, please post a comment and tell me how it was!
This make such a great topping on so many things, and they are SO simple!
Low Carb Toasted Pecans (I’m sure you could do this with most varieties of nuts)
- 1 Tbsp butter
- 1 Tbsp sugar-free syrup (I’ve used both vanilla and caramel to good effect)
- 1/2 cup – 1 cup chopped pecans
Melt the butter over medium heat in a small pan. Add syrup and mix together. Add pecans (I don’t really measure – just enough to cover about 3/4 of the pan surface) and stir frequently for 5-7 minutes, until they start to smell toasted. If any of them start to turn dark, remove immediately. Although even if they’re lightly burnt, they’ll taste pretty delicious. Or so I’d guess – I’ve certainly never overtoasted mine. As if!
If you can manage not to devour them all right away (and you shouldn’t, b/c there ARE carbs in pecans!), once they’ve cooled, put them in a zipper baggie or other airtight container and store in the fridge.
These are particularly awesome over my Banana Nut Flax “Muffins” or lightly sweetened ricotta.
I discovered this recipe recently, and it was instantly a huge hit with everyone in my house. I love it b/c the ingredients are so healthy (I sub real maple sugar or honey for the artificial sweetener when I make it for my kids), and it’s truly delicious and filling. Flax is filled with all kinds of good fats and a ton of fiber. For lower carbers, it has 0 net carbs b/c of all the fiber.
I originally started serving this with a maple “syrup,” and prepared like that, it’s sort of like a muffin/pancake hybrid. But I recently found a way to make it like a banana nut muffin, and that’s my favorite way to have it. I’ll include both variations here.
Note: You can use butter or coconut oil in this; both produce great results. I prefer the coconut oil for its health benefits, but we’re out at the moment, so I use butter.
Flax “Muffin” with Maple “syrup”
(net carbs: 1g)
- 1 Tbsp butter or coconut oil
- 1/4 cup ground flax (regular or golden both work)
- 1 Tbsp liquid sweetener (sugar-free syrup, maple syrup, honey, etc.)
- 1 egg
In a large coffee cup, melt the butter or coconut oil in the microwave. Remove and stir in sweetener and flax, then add egg and stir until egg is well beaten. Microwave for one minute. Flip into a bowl or on a plate, slice in half horizontally and then pour syrup (see below) over each half.
- 1 Tbsp butter or coconut oil
- 1 Tbsp sugar-free vanilla syrup
- 1/2 tsp maple extract
Melt butter then stir in sweetener and extract. Pour over both halves of muffin.
Banana Nut Flax “Muffin” with Caramel Syrup
Prepare same as above, only add 1/2 tsp banana extract to muffin mix and sub in sugar-free caramel syrup for the vanilla syrup if you have it. (Target makes a generic brand that you can find in the coffee aisle.) Top with caramel syrup (see below) and toasted pecans.
Same as above, only skip maple extract and use caramel sugar-free syrup rather than vanilla if you have it.