recipes from Adrienne Asher
When I first started out eating in a low carb style, there were a few things to figure out regarding foods I had frequently eaten that were now off the menu. What to do about desserts? How about pasta, waffles, rice, mashed potatoes…bread? Here are some of the low carb swaps I use.
SUGAR
I use the natural plant-based sweetener, … Read more
Weekend breakfasts around our house usually feature waffles or pancakes with bacon. I thought that our tradition was a thing of the past with a low carb lifestyle, but the inspiration for these perfect spice pancakes, by Maria Emmerich at Mind, Body, Health was a lifesaver. These taste somewhat like French toast, because of the eggs, but the luxury of … Read more
Cauliflower stands in for macaroni in this supremely satisfying cheesy recipe. All of the fun, with much lower carbs. What’s not to like?
Cauli Mac ‘N’ Cheese
Yield: 4 servings (6g net carbs, 325 calories)
1 medium head of cauliflower
3/4 cup grass-fed cream
4 ounces grass-fed cream cheese
2 cups grass-fed sharp cheddar, shredded
1/2 teaspoon smoked paprika
1/2… Read more
Crepes are a kitchen staple…or should be! Most crepes use flour, but this recipe circumvents that nicely with ricotta. I use ricotta crepes for breakfast crepes, filled with sweetened ricotta cheese and a few berries. Then there’s dessert crepes, filled with sweetened whipped cream flavored with cocoa powder. They also work as wraps for savory foods (think: enchiladas, manicotti, breakfast … Read more
“Glycemic index refers to a food’s ability to raise blood sugar to a particular level within a given period of time. Glycemic index applies only to carbohydrate foods because they are the foods that most affect blood sugar levels.” [WebMD.com]
“Glycemic index should not be used in isolation and other nutritional factors — calories, fat, fiber, vitamins, and … Read more
Mayonnaise is easy to make and nice to have on hand. Making our own lets us control the ingredients and know exactly what’s in our food. Not a bad thing.
Mayonnaise
Yield: 1 cup, or 16 1-tablespoon servings
2 egg yolks (very fresh, organic)
1 teaspoon dry mustard
Pinch of cayenne pepper
1 tablespoon lemon juice
1 cup extra virgin … Read more