Everyone deserves a treat every once in a while. Knowing that this low carb recipe for peanut butter brownies has only 5 grams of carbohydrates makes it easier to feel less guilty.
Sometimes we still crave something sweet, different, or just a reminder of the old lifestyle. This recipe allows us to still stay committed to our low carb way of life. It contains no high carb wheat flour, or any sugar. Using protein powder, actually increases its nutritional value!
This is a quick low carb recipe. It is made in two separate layers, but only cooked once, so there is no waiting for each layer to cook. Baked in only 15 minutes. Try it today!
First Layer
5 tbsp butter 1/4 cup cocoa 2 eggs 1/4 cup milk or cream 1/4 cup water 1 tsp vanilla 1/4 cup sugar substitute 3/4 cup whey protein powder 2 tbsp oat flour 1 tbsp baking powder
Second Layer
1/4 cup peanut butter 2 tbsp butter 2 tbsp sugar substitute 1 egg 2 tbsp whey protein powder
In the microwave at medium heat, melt butter and cocoa together, 30 seconds at a time until well blended. Add eggs one at a time, blending after each one. Add milk, water, and vanilla. Mix well. In another bowl mix sugar substitute, protein powder, oat flour, and baking powder. Dry ingredients to wet ingredients, until just blended. Pour batter into 8 inch square greased pan.
Beat together peanut butter, butter, sugar substitute, egg and protein powder until well blended Spoon this mixture over the first layer already in the pan.
Bake at 350 for only 15 minutes. Do not over bake!
Per serving (makes 16 servings) 5 g carbs, 1 g fiber, 12 g protein.
Add almonds, walnuts, or even chocolate chip to this recipe. Make it your own!
Have fun, try something new!
Low Carb Recipes is a blog that will help you and your family in planning to eat a low carb diet. A collection of Free Low Carb Recipes and Videos as a way of improving health. Breakfast, Lunch, Dinner, and Snack Ideas. New recipes are added Everyday. All Recipes are are from 0-30 Grams per Serving. Come check our delicious Sweet Potato Hash.
Article Source: http://EzineArticles.com/?expert=T_Lynch
Thursday, October 16, 2008
Monday, September 22, 2008
Thai Chicken Coconut Curry Sauce Recipe
this is yet another recipe i have found to be fabulous, the recipe was gotten from shelley,and i have reproduced it here for your viewing and salivating pleasure.
ok,lets go.
I have realized that I have a very fond place in my heart for most curry dishes. It seems that they are more popular then ever these days, and I love to make and eat them often. I have tried several that are on the www but have found that I have not enjoyed them very well so I have created my own. I hope that you will find this to be a simple recipe and that you will enjoy it as much as I do.
Ingredients you will need:
Chicken about 3-4 breast,
Onions 1 small sliced like fajita cut,
Red Bell Pepper 1/2 julienned sliced,
1/2 Can of Straw Mushrooms,
1/4 Cup of Matchstick Carrots,
1/4 Cup of Snow Peas.
**For the Sauce:
1 Can of Coconut Milk,
2 Tablespoons of Sugar,
1 28 oz Can of Tomatoes Diced,
1 Yellow Can of Curry Paste,
3 Tablespoons of canola oil,
1 Toe of Fresh Garlic and Ginger,
1/4 Cup of Fresh Cilantro,
Pinch of Salt and 2-3 Tablespoons of Corn Starch in about the same amount of water to make a slurry.
First you will get your sauce ready so you can let it simmer down after all of the ingredients are added. You will take a large sauce pan and add your oil and garlic and ginger over a low heat until you start to smell the aroma of them. Then add your Coconut milk and your tomatoes and curry and stir. Then add your sugar, salt and heat it up to about a simmer. When the sauce is warm add your slurry to thicken and then add your fresh cilantro and turn the heat on low and just let it hang out until your other ingredients are ready.
Chicken- You will want to cook your chicken. You can sauté it or bake it with a little salt pepper and paprika if you prefer. If you are going to sauté it you will need a little bit of oil in the pan preferably canola oil. It is a mono-saturated fat and it has a higher smoke point than olive. Get it to a golden brown in the pan and let hang out in the pan covered or in the oven on its lowest setting until done. To bake it you will add salt pepper and paprika and bake on 350 for about 15 minutes or until done. You do not want to overcook it because it will be dry.
Vegetables- You will want to get all of them washed and cut and ready to add the the sauce. I would sauté them in the pan that the chicken was cooked in to get the flavor from the chicken. When the vegetables are warm you will add them to the chicken. First i would add the onions and get them translucent and then I would add the carrots and bell peppers. I would add the mushrooms and the snow peas at the very last and give them a toss or two, and call them done.
**Rice/Starch- If you want to make some rice for this dish and you want to keep it more on the healthy side I recommend a brown rice if you prefer. The dish is fine without the rice but if you are trying to make sure you get your grains in for the day I say go for it.
When ready to serve if you are using rice and it to a serving dish and pour the sauce around the rice. Add your vegetables an top and the chicken to top of the veggies and serve. If you are not using rice add the vegetables to the sauce and stir. You will them add all of the sauce with veggies to a serving dish and the chicken will go on top of the sauce. Enjoy!
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
ok,lets go.
I have realized that I have a very fond place in my heart for most curry dishes. It seems that they are more popular then ever these days, and I love to make and eat them often. I have tried several that are on the www but have found that I have not enjoyed them very well so I have created my own. I hope that you will find this to be a simple recipe and that you will enjoy it as much as I do.
Ingredients you will need:
Chicken about 3-4 breast,
Onions 1 small sliced like fajita cut,
Red Bell Pepper 1/2 julienned sliced,
1/2 Can of Straw Mushrooms,
1/4 Cup of Matchstick Carrots,
1/4 Cup of Snow Peas.
**For the Sauce:
1 Can of Coconut Milk,
2 Tablespoons of Sugar,
1 28 oz Can of Tomatoes Diced,
1 Yellow Can of Curry Paste,
3 Tablespoons of canola oil,
1 Toe of Fresh Garlic and Ginger,
1/4 Cup of Fresh Cilantro,
Pinch of Salt and 2-3 Tablespoons of Corn Starch in about the same amount of water to make a slurry.
First you will get your sauce ready so you can let it simmer down after all of the ingredients are added. You will take a large sauce pan and add your oil and garlic and ginger over a low heat until you start to smell the aroma of them. Then add your Coconut milk and your tomatoes and curry and stir. Then add your sugar, salt and heat it up to about a simmer. When the sauce is warm add your slurry to thicken and then add your fresh cilantro and turn the heat on low and just let it hang out until your other ingredients are ready.
Chicken- You will want to cook your chicken. You can sauté it or bake it with a little salt pepper and paprika if you prefer. If you are going to sauté it you will need a little bit of oil in the pan preferably canola oil. It is a mono-saturated fat and it has a higher smoke point than olive. Get it to a golden brown in the pan and let hang out in the pan covered or in the oven on its lowest setting until done. To bake it you will add salt pepper and paprika and bake on 350 for about 15 minutes or until done. You do not want to overcook it because it will be dry.
Vegetables- You will want to get all of them washed and cut and ready to add the the sauce. I would sauté them in the pan that the chicken was cooked in to get the flavor from the chicken. When the vegetables are warm you will add them to the chicken. First i would add the onions and get them translucent and then I would add the carrots and bell peppers. I would add the mushrooms and the snow peas at the very last and give them a toss or two, and call them done.
**Rice/Starch- If you want to make some rice for this dish and you want to keep it more on the healthy side I recommend a brown rice if you prefer. The dish is fine without the rice but if you are trying to make sure you get your grains in for the day I say go for it.
When ready to serve if you are using rice and it to a serving dish and pour the sauce around the rice. Add your vegetables an top and the chicken to top of the veggies and serve. If you are not using rice add the vegetables to the sauce and stir. You will them add all of the sauce with veggies to a serving dish and the chicken will go on top of the sauce. Enjoy!
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
Wednesday, September 17, 2008
BUFFALO CHICKEN WINGS WITH BLUE CHEESE DIPPING
This is another type of buffalo chicken wings for your enjoyment.
enjoy it.
-----CHICKEN WINGS-----
6 tablespoons Butter
1/4 cup Hot pepper sauce
Vegetable oil -- for frying
18 Chicken wings (about 3lb) -- disjointed with tips
-----BLUE CHEESE DIPPING SAUCE-----
1/4 pound Blue cheese -- roquefort or
1/2 cup Mayonnaise
1/2 cup Sour cream
1 tablespoon Lemon juice
1 tablespoon Wine vinegar
ds Hot pepper sauce
1. Melt butter in a small saucepan. Add hot sauce and remove from heat.
2. In large frying pan or deep-fat fryer, heat 1 inch of oil to 375F.
Fry wings in batches without crowding until golden brown, 10 to 15
minutes.
Drain on paper towels.
3. Brush wings with spicy butter and serve warm, with blue cheese
dipping sauce.
Sauce:
In a small bowl, mash the blue cheese, leaving some clumps. Whisk in the
mayonnaise until blended. Add remaining ingredients and whisk to blend
well. Cover and refrigerate until serving time.
enjoy it.
-----CHICKEN WINGS-----
6 tablespoons Butter
1/4 cup Hot pepper sauce
Vegetable oil -- for frying
18 Chicken wings (about 3lb) -- disjointed with tips
-----BLUE CHEESE DIPPING SAUCE-----
1/4 pound Blue cheese -- roquefort or
1/2 cup Mayonnaise
1/2 cup Sour cream
1 tablespoon Lemon juice
1 tablespoon Wine vinegar
ds Hot pepper sauce
1. Melt butter in a small saucepan. Add hot sauce and remove from heat.
2. In large frying pan or deep-fat fryer, heat 1 inch of oil to 375F.
Fry wings in batches without crowding until golden brown, 10 to 15
minutes.
Drain on paper towels.
3. Brush wings with spicy butter and serve warm, with blue cheese
dipping sauce.
Sauce:
In a small bowl, mash the blue cheese, leaving some clumps. Whisk in the
mayonnaise until blended. Add remaining ingredients and whisk to blend
well. Cover and refrigerate until serving time.
Monday, September 8, 2008
WING-DING
Chicken wings -- tips removed
saved for stock!)
1 7/8 pints Peanut oil
3/4 cup Chili sauce -- commercial (hei
3 tablespoons Lemon juice
3 tablespoons Vinegar
1 1/2 tablespoons Prepared yellow mustard
1 1/2 tablespoons Worchestershire sauce (lea & -- perrins)
3/8 cup Onion -- finely chopped
3/4 cup Green bell pepper -- finely ch
3/4 teaspoon Salt
3/4 teaspoon Black pepper -- ground
3/8 teaspoon Cayenne pepper
Make sauce by combining all ingredients except the wings & Peanut oil.
Allow to marinade about 1 hour in the 'fridge. Split the chicken wings
into sections. Coat in seasoned flour. Fry in peanut oil until done. Serve
with the sauce on the side.
saved for stock!)
1 7/8 pints Peanut oil
3/4 cup Chili sauce -- commercial (hei
3 tablespoons Lemon juice
3 tablespoons Vinegar
1 1/2 tablespoons Prepared yellow mustard
1 1/2 tablespoons Worchestershire sauce (lea & -- perrins)
3/8 cup Onion -- finely chopped
3/4 cup Green bell pepper -- finely ch
3/4 teaspoon Salt
3/4 teaspoon Black pepper -- ground
3/8 teaspoon Cayenne pepper
Make sauce by combining all ingredients except the wings & Peanut oil.
Allow to marinade about 1 hour in the 'fridge. Split the chicken wings
into sections. Coat in seasoned flour. Fry in peanut oil until done. Serve
with the sauce on the side.
Friday, September 5, 2008
Zesty Orange Barbecued Chicken Wings
This is a very interesting recipe to try.Easy
What You need.
12 Chicken wings -- tips removed
-----MARINADE-----
1/3 cup Chili sauce
1/4 cup Orange marmalade
1 tablespoon Red wine vinegar
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon Garlic powder
1/4 teaspoon Prepared mustard
Cut each wing in half; place in large resealabe bag.
Add marinade ingredients; seal bag. Turn bag to coat wings.
Refrigerate at least 4 hours or up to 24 hours, turning bag occasionally.
Heat oven to 375~.
Drain chicken, reserving marinade.
Place chicken on broiler pan. Bake 45-60 minutes, brushing occasionally with marinade. Discard any remaining marinade.
Monday, September 1, 2008
Do Carbohydrates Make You Fat?
Well, there is a great deal of misunderstanding and mis-information out there about carbohydrates।
सो इ सव थिस अर्तिक्ले व्रित्तें बी अ वेइघ्त लॉस एक्सपर्ट एंड इ देसिदेद तो reproduce आईटी हियर.
Thanks to Atkins, people have the mistaken idea that if they eat carbohydrates they will get fat। Here are some carbohydrate myths exploded, plus a few facts about Carbohydrates you might not know!
First of all it is important to know that there are two kinds of carbs, Simple and Complex. Another way of describing them are Starches or Sugars. The Starches are things like pasta, potatoes, bread etc. while the sugars are sweet consist of sugar (the sort you buy in packets, and find in sweets, chocolate, cakes etc) honey and fruit.
The difference is in the way they are absorbed by the body. Complex (or Starch) carbohydrates need to go through our system and be digested before they can be absorbed by the body and used as fuel. They therefore have a high 'satiety' value - in other words, they make us feel fuller for longer, and give us a nice slow energy release.
Simple (or Sugar) carbohydrates are the opposite - they take virtually no digestion and are taken up almost immediately by the body as fuel - thus, they give us an instant, short energy rush.
The problem with carbohydrates comes when people eat too much of the Simple kind. It is easy to eat too much Sugar carbohydrate, partly because the energy rush it gives us doesn't last long and so leaves us low in energy and needing another 'fix', and partly because the sweet taste leaves us craving more. When we eat high amounts of Simple carbohydrates our insulin has to work overtime to keep our blood-sugar levels even, and this can lead to diabetes. Sugar, and things high in sugar like sweets, biscuits, pop, cakes etc. also provides energy in a very concentrated form (sugar is 100% carbohydrate whereas potatoes, for example, are only 30% carbohydrate) so it is easy to consume a lot of calories in a relatively small amount of food, and of course this can lead to weight gain. Some scientists say that if sugar was discovered nowadays, it would be banned substance!
Complex carbohydrates on the other hand, tend to be big, bulky, and contain a lot of water and fibre (like potatoes and cooked pasta) so you would have to eat a lot before you consumed enough to cause weight-gain.
Why do we need carbohydrates? Well they are the bodies 'fuel'. Our central nervous system, brain, liver, kidneys and muscles (including the heart) cannot function without glucose, which is what carbohydrates become once they have been broken down by the body. People who do not eat enough carbohydrate (for example, people following the Atkins diet) can suffer hallucinations because the brain is not getting adequate fuel, and also liver and kidney damage.
If you starve yourself of carbohydrates then you will lose weight, but you do this by artificially creating a state called ketosis - a condition where the body cannibalises cell tissue to artificially produce glucose - the substance occurring naturally in carbohydrates.
Yes, if you follow Atkins you will lose some fat, but you will also lose a substantial amount of muscle tissue and risk harming your internal organs.
So how much should you eat? Well the World Health Organisation recommends that 60% of your entire diet should consist of carbohydrates. Of this 60% only 20% should be Simple carbohydrates (and this includes sugars found in fruit).
So...Carbohydrates। Yes, too much of the wrong kind can make you unhealthy and fat, but carbohydrates are an absolutely vital staple in our diets. Just try to stick to the Complex kind and cut down on that sugar!
Donna Watmough lives in Norfolk, UK. She is a highly qualified and experienced Nutritionist and Exercise Counseller, specialising in Weight Loss. She is also highly in demand as a Freelance Journalist and Motivational Speaker. She runs her highly successful business, Live...Diet & Fitness, along with her husband Bill, who is a Personal Trainer. Please visit her website at http://www.norfolk-nutrition-weight-loss.com/ - You can email her at donnakwt@aol.com
Article Source: http://EzineArticles.com/?expert=Donna_Watmough
सो इ सव थिस अर्तिक्ले व्रित्तें बी अ वेइघ्त लॉस एक्सपर्ट एंड इ देसिदेद तो reproduce आईटी हियर.
Thanks to Atkins, people have the mistaken idea that if they eat carbohydrates they will get fat। Here are some carbohydrate myths exploded, plus a few facts about Carbohydrates you might not know!
First of all it is important to know that there are two kinds of carbs, Simple and Complex. Another way of describing them are Starches or Sugars. The Starches are things like pasta, potatoes, bread etc. while the sugars are sweet consist of sugar (the sort you buy in packets, and find in sweets, chocolate, cakes etc) honey and fruit.
The difference is in the way they are absorbed by the body. Complex (or Starch) carbohydrates need to go through our system and be digested before they can be absorbed by the body and used as fuel. They therefore have a high 'satiety' value - in other words, they make us feel fuller for longer, and give us a nice slow energy release.
Simple (or Sugar) carbohydrates are the opposite - they take virtually no digestion and are taken up almost immediately by the body as fuel - thus, they give us an instant, short energy rush.
The problem with carbohydrates comes when people eat too much of the Simple kind. It is easy to eat too much Sugar carbohydrate, partly because the energy rush it gives us doesn't last long and so leaves us low in energy and needing another 'fix', and partly because the sweet taste leaves us craving more. When we eat high amounts of Simple carbohydrates our insulin has to work overtime to keep our blood-sugar levels even, and this can lead to diabetes. Sugar, and things high in sugar like sweets, biscuits, pop, cakes etc. also provides energy in a very concentrated form (sugar is 100% carbohydrate whereas potatoes, for example, are only 30% carbohydrate) so it is easy to consume a lot of calories in a relatively small amount of food, and of course this can lead to weight gain. Some scientists say that if sugar was discovered nowadays, it would be banned substance!
Complex carbohydrates on the other hand, tend to be big, bulky, and contain a lot of water and fibre (like potatoes and cooked pasta) so you would have to eat a lot before you consumed enough to cause weight-gain.
Why do we need carbohydrates? Well they are the bodies 'fuel'. Our central nervous system, brain, liver, kidneys and muscles (including the heart) cannot function without glucose, which is what carbohydrates become once they have been broken down by the body. People who do not eat enough carbohydrate (for example, people following the Atkins diet) can suffer hallucinations because the brain is not getting adequate fuel, and also liver and kidney damage.
If you starve yourself of carbohydrates then you will lose weight, but you do this by artificially creating a state called ketosis - a condition where the body cannibalises cell tissue to artificially produce glucose - the substance occurring naturally in carbohydrates.
Yes, if you follow Atkins you will lose some fat, but you will also lose a substantial amount of muscle tissue and risk harming your internal organs.
So how much should you eat? Well the World Health Organisation recommends that 60% of your entire diet should consist of carbohydrates. Of this 60% only 20% should be Simple carbohydrates (and this includes sugars found in fruit).
So...Carbohydrates। Yes, too much of the wrong kind can make you unhealthy and fat, but carbohydrates are an absolutely vital staple in our diets. Just try to stick to the Complex kind and cut down on that sugar!
Donna Watmough lives in Norfolk, UK. She is a highly qualified and experienced Nutritionist and Exercise Counseller, specialising in Weight Loss. She is also highly in demand as a Freelance Journalist and Motivational Speaker. She runs her highly successful business, Live...Diet & Fitness, along with her husband Bill, who is a Personal Trainer. Please visit her website at http://www.norfolk-nutrition-weight-loss.com/ - You can email her at donnakwt@aol.com
Article Source: http://EzineArticles.com/?expert=Donna_Watmough
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