I must admit that this recipe is a bit time consuming, and so worth the effect making it. I would suggest making the sauce a day prior to making the peppers. I will be making this again on Sunday for Cinco de mayo. This recipe is also Induction friendly!

Chili Relleno sauce
6 Roma tomatoes
1 cup of water
1/2 medium white onion
2-3 cloves of garlic, (crushed
1 medium Serrano chile
1 teaspoon of salt
1/2 teaspoon roasted cumin
1/2 teaspoon oregano
1/8 tsp of black pepper

4 Poblano peppers
8 0z monterey jack cheese- (2 oz for each pepper)
4 large eggs, separated
pinch of salt
Oil for frying

Directions:

Please see video above.

These induction friendly meatballs will be a hit at your dinner table. Now you can make a healthier version of spaghetti and meatballs without using breadcrumbs in the meat mixture. Breadcrumbs can be very high in carbohydrates. You will not miss the breadcrumbs in these meatballs because they are filled with so much flavor. Enjoy~

1 1/2 lbs ground beef
6 oz Italian sausage or (2 Italian sausage links, casing removed)
1 small onion, minced
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tablespoons of no sugar added ketchup
2 tablespoon of flat leaf parsley
1 large egg, beaten
1/2 teaspoon of dried oregano
1 tsp of salt
1/4 tsp of black pepper
1 tablespoons oil
2 1/2 cups of fresh low carb pasta sauce

Method:
Saute the chopped onions and garlic in a saucepan for 4 minutes until soft, then set aside. In a large bowl mix the sausage with the ground beef. Add the cooked onions and garlic, Parmesan cheese, ketchup, parsley, egg, oregano, salt and black pepper. Mix the meat mixture and combine all the ingredients. Form the meat into 20 meatballs.
Heat the sauce pan. Add the oil and add the meatballs (you may need to do 2 batches depending on the size of the pan you use). Fry for 4 minutes each side, turning once. Add the pasta sauce to the meat balls. Bring the sauce to a low boil, then lower the heat and simmer for 15 minutes. Can be served with spaghetti squash.

Note: These meatballs can be bake instead of fry. Bake the meatballs on parchment paper in a 425 degree oven for 20-25 minutes, then add to heated pasta sauce.

Serving size- 4 meatballs with 1/4 cups of the pasta sauce

Entire Recipe Serves 5
Calories Per serving: 583
Net Carbs Per Serving: 5.1

I love this chicken salad recipe. I love to use the Costco Rotisserie chicken for added flavor. You will love this recipe. It is Atkins Induction friendly and can be paired with my low carb croissant recipe. Enjoy

2 Rotisserie Chicken breast pieces or 8 oz of Rotisserie chicken (white meat)
2 tablespoon of fresh parsley (minced)
2 tablespoons of onions (minced)
1 stalk of celery (minced)
1 tablespoon of black olives (sliced thinly)
1-2 teaspoon of lemon juice

Dressing
2 oz of softened cream cheese
1/2 cups of mayonnaise
1 teaspoon of Sriracha sauce
1/4 teaspoon of black pepper
1/4 teaspoon of paprika
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
1/8 teaspoon of ground white pepper
1 tablespoons of heavy cream

Aprox Net carb per serving: 2.8
Calories per serving: 180
Serves 4

The rotisserie chicken salad goes really well with my low carb croissant recipe.

Low Carb Croissant Rolls

I love wings.  One of the things I used to do in my high carb days was go to Wing To Go.  This was a fast food place here in Philadelphia and I would usually get the garlic Parmesan wings.  Since my life style change to low carb, I now make my favorite wings at home. These Garlic Parmesan Wings are Atkins Induction Friendly and good for all phases of the Atkins Diet.  Enjoy~

8 whole chicken wings
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1 teaspoon salt

Cut the chicken wings at the joints  and discard the tip. Season the chicken with garlic powder, oregano and salt. Place the wings in a deep fryer and fry for 10-12 minutes.

Note: If baking these wings, bake at 400 degrees for 40 minutes. Turn at the 30 minute mark.

Garlic Parmesan Chicken Sauce;
1/4 cup unsalted butter, melted
1 clove garlic minced
1/4 teaspoon salt
1/2 teaspoon onion powder
dash of  black pepper
4 tablespoons parmesan cheese, grated

In a bowl mix the melted butter with the garlic powder, salt, onion powder and black pepper. Pour butter mixture over the chicken pieces and mix in. Sprinkle the parmesan cheese over the chicken. Serve immediately.

Serves 2

Net Carbs – 2

Calories- 395

This video is part of my “how to” cooking series. I love almond milk and use it quite often as part of my lowcarb diet. Almond milk replaces higher carbohydrate milks in most of my low carb recipes. Almond milk works well as a milk replacement because it has a mild flavor and the taste is not dominating. As you will see in the video below, after blending the raw almonds with water you will need to strain the nut milk before drinking. You can do this by using either food grade cheese cloth or a nut bag. Nut bags will be more cost effective because it can be reused, but both products work quite well for straining nut milks.

Homemade almond milk has a much richer texture and creamier taste than store bought almond milk. I can honestly say that I will never purchase store bought almond milk again. What I love about homemade almond milk is that I can control the additives that go into the final product.

Here is the recipe followed by the step by step procedure on making homemade almond milk.

3 cups of water
1 cup of raw almonds
1/2 teaspoon of cinnamon
1/2 teaspoon of cardamon powder
1/4 teaspoon of nutmeg

Method:
Soak the raw almonds in water for up to 6 hours. Drain the water and rinse twice over running water. Drain off the water and add to your high powered bender.

Next, blend all ingredients in your high power blender or your VitaMix.

Blend for 1 minute or until desired consistency is attained.

Raw Almonds Soaking

You can follow this procedure to make a variety of nut milks e.g Cashews, Chia milk, chocolate almond milk-yum!

Refrigerate for up to 3 days.

For the nut bags and containers : http://astore.amazon.com/lowcarb360-20?node=1&page=4

I love quiche! It’s one of those few meals that I can eat for breakfast, lunch or dinner. This recipe is Induction friendly and delish! Enjoy~

6 slices of bacon
1/2 medium onion, chopped
8 oz fresh broccoli florets or (10oz box of chopped broccoli)
6 large eggs
3/4 cups of heavy cream
8 oz of swish cheeses, shredded
1/2 teaspoon of salt
1/8 teaspoon pepper

In a skillet cook the bacon until crisp (about 10 minutes on a low heat). Drain on a paper towel and chopped. Add the onions to the pan and cook for 4-6 minutes until soft. Blanch the broccoli by adding to boiling water for 2 minutes then drain in a cold water bath. In a medium bowl whisk the eggs, cream, onions, broccoli, cheese, salt and pepper. Stir in the bacon. Pour into a greased pie dish and bake at 350 for 45 minutes. Cool for 5 minutes before serving.

Serves 6

Low Carb Swiss Quiche

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These are so delicious! They are Induction friendly and very low in carb. Enjoy!

8 oz cream cheese (softened)
1/2 cup of unsalted butter (softened)
1/3 cups Diabetisweet
1/4 cups of unsweetened cocoa powder
1/4 cups of caramel flavored Da Vinci syrup
1 oz of peanuts (chopped)
Method:
See video above.
After mixing the batter place in the freezer for about 2 hours until frozen. Remove from the freezer and place in freezer bag or a freezer save container. Keep in the freezer. I stored them in a zip freezer bag, see below:

Frozen Chocolate Delight

8 ounces of cream cheese (softened)
1/3 cup diabeti sweet
1/2 cup pumpkin puree
1/4 cups of heavy cream
1/4 cups almond milk
1 large egg
1/4 cups sour cream
1 tsp of vanilla extract
1/4 tsp of cinnamon
1/8 tsp of ground ginger
2 tablespoons of unflavored protein powder (I use Jay Robb)

Method:

Please see video
Bake at 350 degrees for 35 minutes.Let cheesecakes completely cool for about 30 minute on a wire rack and then store in refrigerator for 1-2 hours to get the best consistency.

Note:Do not over beat the batter.

I love Shrimp Scampi! I posted my recipe for low carb shrimp scampi on the miracle noodle page and I forgot to post it here, so here is the recipe. I hope you guys make this one, it is so easy to prepare and is delicious every time. I use my favorite miracle noodles for this recipe. The Angle hair pasta is used in this recipe. If you are on Atkins Induction you can substitute the wine and use broth instead. Enjoy!
Here is the Recipe:
1 pk of Miracle Noodles ( I use the “Angle Hair”)
2 tablespoons of butter
1 teaspoon olive oil
3 cloves of garlic ( I love garlic, use less if you like)
1 tablespoon minced red onions
1/4 teaspoon of dried red pepper flakes ( you can use more)
1/2 pound of shrimp, peeled and deveined
1/4 cup dried white wine
2 tablespoons finely chopped parsley parsley
1-2 tablespoon of lemon juice

Rinse the Miracle Noodles according to the package. In medium saucepan
melt the butter then add the olive oil over medium heat. Add the
onions and saute for 2 minute.Add the garlic and saute for 1 minute
more. Add the red pepper flakes and mix in. Add the shrimp and mix
with the garlic sauce. Cook for 4 minutes. Remove the shrimp and set
aside. Add the Wine and mix in with the sauce. Allow the wine to burn
off for about a couple of minutes. Add lemon juice and the parsley.
Add the noodles and mix in. Add the shrimp back to the pan. Heat for 1 minute more. Remove from heat and serve immediately.

Flax Ginger Pancakes

1/2 cup of flax seed meal
1 tsp of baking powder
1/2 teaspoon cinnamon
2 teaspoon unflavored protein powder
1 teaspoon ginger powder
1/8 teaspoon salt
3 large eggs
1 tablespoon of a Di Vinci (Gingerbread) Sugar Free Syrup
1 tablespoon of butter (melted)

Da Vinci Gingerbread Sugar Free Syrup
Method:

In a medium bowl mix the flax seed meal, baking powder, cinnamon, protein powder, ginger powder and salt together. In a separate bowl whisk the eggs, gingerbread syrup and melted butter together. Combine the wet ingredients with the dry ingredients. Heat a lightly oiled griddle  or frying pan over medium heat. Pour or scoop the batter onto the griddle. Cook until done (about 1 minute each side). Serve with sugar free syrup.

Serves 2

Today’s pizza was so good I could not wait to share the recipe in a video, so the video will come later (see how much I love you guys). I held the crust in my hand while eating, which in itself was a treat when it comes to low carb pizza. Can you believe it’s induction friendly pizza? Here is the recipe with visuals of each step.

No Dough Pizza Crust

Deep Dish Low Carb Pizza

For Crust
8 oz of Grated Mozzarella Cheese
4 eggs
1 teaspoon Italian seasoning

Spray frying pan with oil based spray. In a medium bowl, whisk the eggs then add the mozzarella cheese and mix together. Add the egg cheese mixture to the heated frying pan. Allow to cook over medium heat until the top of the mixture is slightly firm. Place the pan with the mixture directly into the oven and bake for 5- 8 minutes. Remove from oven.

Low Carb Pizza Topping, Pepperoni, Sausage And Vegetables

For the topping
2 oz sausage meat
10 pieces pepperoni
2 tablespoon chopped onions
2 tablespoons chopped red peppers
1/2 cup marinara sauce
1/2 cup of Mexican four cheese blend

In a fry pan, add the sausage meat and allow to brown. After 8 minutes add the onions and cook 2 minutes more. Add the green peppers and cook for 2 minutes. Pour the marinara sauce over the pizza and spread to cover the entire surface. Top with pepperoni then the sausage mixture. Top with the cheese. Bake at 375 for 10 minutes or until the cheese is melted.

No Dough Pizza Crust With Topping

Finished No Dough Pizza

Finished “No Dough” Pizza

Serves 4 When eaten with a salad.

Lowcarb “No Dough” Pizza Nutritional Value

Ingredients.
1 tablespoon vegetable oil
2 tablespoons onion (minced)
1 tablespoon ginger, minced
1 clove of garlic, minced
2 tablespoon carrots, chopped
1 tablespoon red bell pepper, chopped
1 tablespoon green bell pepper, chopped
1/2 cup of rotisserie chicken (cooked and chopped)
1/4 cups of green beans
2 packages of Miracle Rice (prepared according to package instructions)
1 stalk green onions (sliced thinly)
1 1/2 tablespoon dark soy sauce
1 teaspoon sesame oil
1 large egg
salt and pepper to taste

Lately I have been obsessed with the miracle noodle products. As you all know, I post weekly photos of my food on Face-book and I am asked  “What are miracle noodles”? So, I decided to do this blog post to help answer some of your questions.

Miracle Noodles Are:

* made of naturally water soluble fiber with no fat, sugar, or starch.
* contain zero net carbohydrates and zero calories, no gluten -made of a healthy natural fiber called Glucomannan.
* wheat & gluten free and kosher.
* Easily absorbs the flavors of any soup, dish, or sauce.
* are instant and come in a variety of styles
* have shown beneficial effects backed by medical studies for Type II Diabetes, Constipation, Obesity, and Cholesterol!

To prepare these noodles is an easy process, just rinse, drain and dry. That’s it! You can use these noodles as a substitute for high carb noodles, they are a great low carb alternative.  They can be added to dishes that include  rice in the recipes listing. This is a great low carb substitute for rice. These noodles do not have a taste of their own, when added to your meals they take on the taste of whatever ingredients they are added too.

I have used these noodles in many of my meals. Here are some of the meal ideas I created using the Miracle Noodles and Miracle Rice products:

Low Carb curry Chicken And Miracle Rice

Low Carb Shrimp Scampi With Miracle Angel Hair Pasta

Caribbean Stir Fry Noodles

Low Carb Chicken Fried Rice

I love these noodles and order them by the case load. They are great to take along when traveling for extended periods of time. I would love your thoughts on this. Have you tried the noodles?

You can order these Miracle Noodle Here

Photo taken at yesterday’s dinner with my Best Burger Ever Recipe.

I love celery root fries, however the problem with celery root fries is that celery root is not always so readily available.  Whenever I want to make celery root fries, I have to drive to my nearest Whole Foods Market, which is a bit of a hike from my house.

On the other hand, turnips are always available at my local supermarket. After many failed attempts to get turnips to taste more like french fries, I think I have finally got it.  So, I am proud to present to you the best turnip french fry recipe! Now please keep in mind that turnips do have a slightly sweet taste, but nothing that a little ketchup won’t cover.

So how many carbs do turnips have? Here’s is what I have found.

1 large Turnip has         8.47 Net Carbs

1 Medium Turnip has  5.64 Net Carbs

1 Small Turnip has     2.82 Net Carbs

The carb count for this recipe will depend greatly on the size of turnip you are using.
——————————————————————————————
Here are the Ingredients for these turnip fries

4 Medium Turnips

1 teaspoon of better than bouillon or (1/4 cube of chicken stock cube of your choice)

1/2 teaspoon of cajun seasoning

2 tablespoons olive oil

1/4 cup of Parmesan cheese

Serves 4

5.6 Net Carbs Per Serving

This is my best burger recipe, and with the holiday coming, I could see no better time to share it with everyone. You will enjoy this one, Yum : )

4 slices bacon, chopped
1/2 medium onion chopped
1 1/2 lb ground beef
1/2 teaspoon Kosher salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 taspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon ground cumin
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke ( hickory flavored)
1 cup Colby and Monterey Jack cheese- (I use Great Value brand)

Cut the bacon into half inch pieces and allow to brown on a medium low heat for about 10 minutes. Remove the bacon and set aside. Add the chopped onions to bacon grease and allow to sweat for 4 minutes on medium low heat, then remove from the pan and set aside. Place the ground beef in a medium bowl. Season the beef with the salt, paprika, cayenne pepper, garlic powder, onion powder, cumin Worcestershire sauce and liquid smoke. Add the cooked bacon, cooked onion and cheese to the meat and combine. Grill the burgers until cooked. Enjoy!

Makes 6 Patties.

2.1 Net Carbs per serving

This grill is the best!

I love this kale Frittata, it makes a great weekend breakfast dish. Your family will surely enjoy this one : )

6 large eggs
1/4 cups heavy cream
1/4 cups ricotta cheese
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 tablespoon oil
1 teaspoon butter
1 small onion
1 clove garlic, minced
8 leaves of kale, cut into ribbons
1/2 cup shredded cheese

Beat the eggs and whisk in the ricotta cheese and heavy cream. Add the black pepper and salt to the eggs and whisk in then set aside. In a medium frying pan add heat the oil and add the butter. Add the onions and cook for about 4 minutes on medium heat. Add the garlic and cook for 1 minutes. Add the kale and cook for three minutes. Pour the egg mixture over the kale in the frying pan. When the outer edges of the eggs are cooked, top with grape tomatoes and sprinkle cheese over the frittata. Place the pan with the frittata in the oven and cook at 350 degrees for 20 minutes.

Serves 4
****Nutritional Information does not include the tomatoes****

This is so delicious. If you are on Atkins Induction just leave the carrot out: ) Enjoy!