Showing posts with label Recipes: Diabetic. Show all posts
Showing posts with label Recipes: Diabetic. Show all posts

Aug 15, 2017

Blackberry Recipes (Recipes for Canning, Freezing, Drying, Fermenting, and Eating Right Now!)

Recipes for Canning, Freezing, Dehydrating, Fermenting, and Eating Right Now. Including Low Carb, Keto Recipes
We are having a bumper crop of blackberries this year! I've never seen either the thornless, domestic blackberries or the wild, invasive blackberries produce with such abundance. And while I already have enough berries in the freezer for one year, you can bet I'm taking advantage of this crazy good crop to preserve berries for years when the crop is meager. So...what can we do with all these blackberries? Oh, have I got ideas for you!

Freezing Blackberries

Freezing is the easiest preservation method to preserve blackberries for future use. The "right" way to do it is to lay the berries in a single layer on a rimmed baking sheet, pop them in the freezer, and when they are good and hard, pour them into freezer safe containers. The way I actually do it, however, is to pour berries into freezer safe containers of the size that contain the amount of berries I want for particular jobs, like making a cobbler or pie. Yes, the berries stick together. But no, it doesn't matter because of the way I am using them.

Canning Blackberries

* Whole Blackberries in Syrup
* Blackberry Lemonade Concentrate
* Backberry Jelly (without added pectin)
* Blackberry Jam (with added pectin)
* Blackberry Jalapeno Pepper Jelly
* Blackberry Jam (with Pomona's Pectin)
* Razzleberry (blackberry and raspberry) Jam
* Lower Sugar Blackberry Jam 
* Blackberry Apple Jam
* Blackberry Rhubarb Lime Jam
* Bumbleberry (blackberry, strawberry, and blueberry) Jam
* Blackberry Pie or Cobbler Filling  (another version here)
* Blackberry Syrup
* Blackberry Applesauce






Fermenting Blackberries

* Blackberry Fermented Soda
* Fermented Whole Blackberries
* Blackberry wine 


Baking with Blackberries

* Blackberry Crumble Muffins
* Blackberry Apple pie
* Iron Skillet Blackberry Pie
* Blackberry Custard Pie 
* Blackberry Trifle
* Blackberry Turnovers
* Blackberry Cobbler
* Blackberry Cheesecake Squares
* Blackberry Oatmeal Cookies 
* Blackberry Cream Cheese Frosting 
* Blackberry Crumb Bars 
* Blackberry Bread 
* Blackberry Pound Cake 
* Blackberry Coffee Cake
* Blackberry Banana Bread
* Blackberry Cheesecake Brownies
* Blackberry Crisp
* Blackberry Oat Bars

Other Blackberry Recipes


* Blackberry Iced Tea
* Blackberry Cream Cheese Spread 
* Blackberry, Basil, and Ricotta Pizza 
* Blackberry Ice Cream (no churn) 
* Blackberry Sorbet
* Blackberry Frozen Yogurt
* Cream Cheese Blackberry Crepes 
* Blackberry Tarragon Salad Dressing 
* Balsamic Blackberry Vinaigrette
* Thai Blackberry Basil Chicken
* Blackberry Glazed Salmon
* Blackberry and Rosemary Pork Tenderloin
* Blackberry BBQ Sauce (another version here)






Low Carb/Keto/Diabetic Blackberry Recipes

* Low Carb Blackberry Cobbler
* Low Carb Blackberry Gelato 
* Low Carb Blackberry Ice Cream (no churn)
* Low Carb Blueberry Cream Cheese Crumble (substitute blackberries) 
* Low Carb Blackberry Coffee Cake 
* Keto Mixed Berry Cake Bars 
* Keto Blackberry Fat Bombs 
* No Sugar Added Blackberry Jam 
* Low Carb Berry Sauce 
* Low Carb/Keto Blackberry Cheesecakes 
* Low Carb Blackberry Custard Pie 

What About Dehydrating Blackberries?

I don't recommend it, because I believe it makes the seeds more pronounced. But if you'd like to try it, here are some directions.

You can also make blackberry leather (fruit roll ups).


A Word About Washing and Bugs

If the Internet is believable, a lot of people wash their berries before preserving or eating them. The trouble with this, though, is the flavor of the berries is greatly diminished after washing. If you're worried about surface bugs, just leave the berries in a container outside for an hour or so. Spiders and such will flee during that time. Hand pick any leaves or other debris off the berries. I don't get very picky about this. A few tiny pieces of leaves aren't going to hurt anyone!


Aug 8, 2017

4 Ingredient No Sugar, Low Carb, Soft Serve Ice Cream

keto ice cream
This post contains affiliate links. All opinions are my own. Please see FCC disclosure for full information. Thank you for supporting this site!

Is there anyone who doesn't love ice cream? Probably not. And on these hot summer days, it sure is nice to have a cool, sugar free treat to enjoy. Lately, I've been on an ice cream binge - mostly because my daughter wants an ice cream social birthday party, and most of our family is now eating keto. I wanted to be sure I had ice cream they could enjoy, too, so I've been testing recipes. (Poor me!) Here's what I've learned:

* There is no such thing as a truly low carb, store bought ice cream. And even if there were, the ingredients lists are truly disgusting.

* Low carb ice cream is really easy to make...but once frozen, it loses its creaminess unless you add glycerine or vodka, or you make an egg-based ice cream. Most of the time, that's too fussy for me.

* Homemade soft serve, low carb, no sugar ice cream is the bomb! Seriously, I have this stuff as a meal replacement and feel like I'm cheating when I'm totally not.

Here's my favorite go-to recipe.


Easy 4 Ingredient Low Carb, No Sugar, Soft Serve Ice Cream
https://sites.google.com/site/proverbs31womanprintables/4-ingredient-no-sugar-low-carb-soft-serve-ice-cream 
To make this ice cream, I use my Cuisinart ice cream maker, but you could use the bag method, or the mason jar method, instead.


1 1/4 cups heavy cream or heavy whipping cream
1/4 cup sweetener (I use Sukrin1)
1/4 cup ice cold water
1 tablespoon real vanilla extract

1. Mix all the ingredients together in one tub of the ice cream maker. Turn the machine on and let it churn for about 25 minutes. Eat right away.

Churning mint chocolate chip keto ice cream.







This is just a simple vanilla recipe, but it's easy to jazz things up:

For coffee ice cream, omit vanilla extract and add1 level tablespoon of instant coffee.

For mint chocolate chip, omit vanilla extract and add 2 drops mint extract. In the last 5 minutes of churning, add 5-10 squares Lily's chocolate, chopped. (Or use the low carb, no sugar chocolate of your choice.)

For strawberry, omit vanilla extract and add 2 drops strawberry extract. In the last 5 minutes of churning, add 4 or more strawberries (chopped up).

For more easy flavors, browse your grocery store's extracts (found in the baking aisle) and add a drop or two in place of the vanilla extract in the original recipe.


Serves 4. Estimated Nutrition, according to SuperTracker, per serving for the vanilla ice cream: 266 calories, 2 g. protein; 2 g. carbohydrate; 28 g. fat

Jul 12, 2017

Mexican Skillet Cauli-Rice (Low Carb, Keto, LCHF Recipe)

low carb, keto, LCHF recipeThe first time I served this dish to my family, nobody had any idea I was sneaking them veggies. In fact, my husband was perplexed, thinking I was eating rice (a definite no-no because of my diabetes). I giggled like a little girl. "Nope!" I said. "There's no rice in this dinner. That, my dear, is cauliflower."

Now, I've tried quite a few cauliflower-masquerading-as-something-else recipes, and most of the time, I haven't been impressed. But cauliflower as a rice substitute? Perfect!

I make my own cauli-rice from fresh cauliflower, but if you prefer, you can now buy riced cauliflower in the freezer section of most grocery stores. (Just be sure to read the label for questionable, added ingredients.) One thing I haven't tried is using frozen cauliflower to make cauli-rice. I'm learning frozen is usually less expensive than fresh, and often has a more mild flavor suitable for cauliflower substitute recipes; but I'm not sure how well it will rice. If you try it (or already do it), please leave a comment, and I will update the post with opinions on how well it works!


To make your own cauli-rice: Quarter a fresh cauliflower and cut away the core and the bigger parts of the stems. Pop chunks of the cauliflower florets into the food processor (with the grater attachment in place), or simply chop the cauliflower florets finely with a knife until it has the appearance of rice. I usually rice several heads at one time and pop the results in the freezer for later use.



https://sites.google.com/site/proverbs31womanprintables/mexican-skillet-cauli-riceMexican Skillet Cauli-Rice Recipe


1lb. ground beef
1/2 small onion, chopped
1/2 large green bell pepper, chopped
1 batch taco seasoning (see below)
1 cup no-sugar-added tomato paste
Cauli-rice from 1 cauliflower head (or about 24 oz. of pre-riced cauliflower)
1/2 cup beef broth
2 cups shredded Cheddar and mozzarella cheese

1. In a large skillet placed over medium high heat, cook the ground beef until no longer pink. Add the onion and green pepper and cook until tender. Add the taco seasoning, mixing well.




2. Add the tomato paste, cauli-rice, and broth, stirring well to mix. Bring to a simmer. Reduce the heat to medium and cook until cauli-rice softens (about 5 minutes for fresh cauli-rice, or about 9 for frozen).

3. Sprinkle cheese over the mixture and serve. Add sour cream, green onions, and other toppings, if desired, but add them to the carb count.

Makes about 5 servings. Estimated nutrition, according to SuperTracker: 227 calories; 18 g. protein; 10.2 g. carbs; 3 g. fiber;13 g. fat.


DIY Taco Seasoning
Not only is it cheaper to mix your own taco seasoning, but it makes all the dubious ingredients in ready-made spice mixes (like flours and preservatives) something you can easily avoid.

2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon red pepper flakes
1/4 teaspoon oregano



Jun 29, 2017

"Unbreaded" Parmesan Chicken Tenders Recipe - ZERO Carb!

Low carb, keto, ketogenic, LCHF recipe zero carbs
Whenever I find a chicken recipe my family loves, I'm pretty proud of myself. And whenever my family says they like the low carb, keto version of a recipe better than the high carb version, I'm even more happy. Such is the case with my "Unbreaded" Parmesan Chicken Tenders.

These babies are not only tender, but so flavorful! Who needs breadcrumbs or flour?? Not us! I also love that this meal comes together without much work; all it needs is a simple vegetable on the side and viola! you've got a truly healthy meal.

Money Saving Tip: Yes, this recipe calls for chicken tenders, but I recommend you buy frozen chicken breasts instead. Let them thaw, then cut them into smaller, chicken tender-sized pieces. It's easy, doesn't take much time, and saves money.

Another Note: Although the cheese I used to calculate nutritional information on this chicken dish claimed to be ZERO CARBS (yay!), all dairy has a small amount of carbohydrates. Food manufacturers are allowed to indicate the carbohydrates in any given food are zero if the serving size has less than 1 carb. So do bear this in mind if you're diabetic or carefully counting carbohydrates.

https://sites.google.com/site/proverbs31womanprintables/-unbreaded-parmesan-chicken-tenders

"Unbreaded" Parmesan Chicken Tenders Recipe


2 lbs. chicken tenders
1 cup grated Parmesan cheese
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon fine sea salt
1/2 teaspoon pepper
pinch of cayenne pepper (optional, but recommended)
1/2 cup butter





1. Preheat the oven to 350 degrees F. Line two baking trays with parchment paper and set aside.

2. In a pie plate or shallow casserole dish, stir together the cheese, oregano, paprika, garlic powder, salt, pepper, and cayenne. Set aside.

3. In another pie plate or shallow casserole dish, melt the butter in the microwave. (Or, if you prefer, melt in a small saucepan on the stove, then transfer to the pie plate.)

4. Dip each piece of chicken in the butter, coating both sides, then dip t in the cheese mixture, well covering all sides of the chicken. Place chicken pieces on the prepared baking tray.

5. Bake for 20-30 minutes, or until the chicken reaches an internal temperature of 165 degrees F.

Estimated Nutrition, according to SuperTracker; per piece of chicken: Carbs 0 g.; protein 17 g.; fiber 0 g.; fat 10 g.; calories 160.


 

Jun 5, 2017

Crazy Easy No Sugar Chocolate Peanut Butter Bites

Here's a recipe I think everyone can agree is healthier than that certain famous peanut butter candy - and delicious, too. There are tons of copycat recipes for that famous brand, and even many no-sugar and keto-friendly adaptations. But I wanted to make something simple. I wanted to make something without any added sweetener. And I wanted a treat - a fat bomb - that would satisfy me. Here's what I whipped together. And now my only problem is they are so yummy, I'm tempted to sit down and eat them all!

Those of you eating carby foods will, I hope, appreciate this as a good alternative to sugar-laden candy. Each piece is only about 9 calories. But those of you in the low carb or keto world will also enjoy this treat as a dose of fat that will keep you filled up and satisfied until your next meal. In fact, if you want to make this recipe even fattier, you can easily do so by simply adding more coconut oil.

Do we miss the sugar from that famous brand? Nope. Even my sugar loving kids beg for these babies.

And by the way, this recipe also proves you don't need to buy special fat bomb making molds. My sis-in-law actually recommended an ice cube tray, which most of us still have laying around somewhere or can buy for a buck at Walmart. It works perfectly for this recipe.




https://sites.google.com/site/proverbs31womanprintables/crazy-easy-chocolate-peanut-butter-fat-bombsCrazy Easy Chocolate Peanut Butter Fat Bombs

Note: I used Lilly's dark chocolate chips, which are lightly sweetened with Stevia. You could also use a chopped up Lilly's chocolate bar, or any other no sugar, low carb candy bar you prefer. Many health food stores carry Lilly's; if not, Vitacost has the best online price I've seen. And hey, place your first order with them, though this link, and you'll get $5 off your order!)






6 oz. Lilly's dark chocolate chips
2 teaspoons coconut oil
Natural, no sugar added peanut butter (I used Adam's; you could also use other no sugar added nut butters.)

1. In a small saucepan placed over very low heat, melt the chocolate chips and coconut oil, stirring often until smooth.

2. Spoon about 1 teaspoon of melted chocolate into the bottom of one cube in an ice cube tray. It should make a rather thin layer of chocolate.

3. Put about 1 teaspoon of peanut butter on top of the chocolate.

4. Drizzle about 1 teaspoon of melted chocolate over the peanut butter.

5. Repeat until the chocolate is all used up. Freeze.

Makes about 17 cubes.

Approximate Nutrition per cube: 1.17 g. carbohydrates; 2.74 g. fat; 1.3 g. protein; .33 g. fiber; 9.15 calories. (I recommend you do your own calculations based on your ingredients and the size of your ice cube tray.)


May 11, 2017

Skillet Brussels Sprouts with Parmesan Sauce Recipe

I'm not afraid to shout to the world that I LOVE BRUSSELS SPROUTS! In fact, my whole family does - even my picky eaters. Because they are in season right now, I've been experimenting with new ways to eat them. That experimentation has resulted in this recipe (based on one found at PeaceLoveAndLowCarb) - which has turned into one of our absolute favorites. It's packed with delicious flavors. Yum!

Incidentally, if you're afraid of the sauce - which you shouldn't be - but if you are, feel free to omit it, and simply cook the Brussels sprouts in the pan, as directed. Of course, I would at least add butter on top afterward. Enjoy!

https://sites.google.com/site/proverbs31womanprintables/skillet-brussels-sprouts-with-parmesan-sauceSkillet Brussels Sprouts with Parmesan Sauce Recipe 


1 1/2 lbs. Brussels sprouts

6 bacon slices, cooked, drippings reserved (bacon is optional; if desired, substitute drippings with butter)
2 tablespoons butter   
1 tablespoon dried onion flakes
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
3 garlic cloves, minced
Salt
Pepper
   
1. Prepare the Brussels sprouts by trimming the ends. Cut each sprout in half.

2. Place a large skillet over medium high heat and add the bacon drippings. Add the butter. Once the butter is melted, add the Brussels sprouts and onion flakes.

3. Saute, stirring occasionally until the spouts are well browned and can easily be pierced with a fork. (Parts of the sprouts will look black; that's good!) Remove from the heat.


4. In the meantime, create the sauce in a small saucepan: Pour the heavy cream, Parmesan, and garlic into the pan and place over medium heat. Season with salt and plenty of pepper.

6. Bring mixture to a boil, then reduce the heat to low. Allow to simmer and thicken, stirring occasionally. Pour sauce over Brussels sprouts and serve.

Makes about 4 servings. 

Estimated Nutrition, according to SuperTracker; Carbs 10 g.; fiber 3 g.; fat 25  g.; protein 12  g.; calories 303 g.