Squarespace Blog / Low-Carb Stuffs :)
If you're like me while breastfeeding, you're always hungry... I'm also always trying to keep my milk supply up. So I thought I would share with you this great way to take care of both things for breakfast. This smoothis is super versatile and can be adjusted however you like, so I will keep ratios vague.
1/2 cup orange juice (adjust as needed)
1 tablespoon Chai Seeds
1 tablespoon Brewers Yeast
1 tablespoon raw Honey
This smoothie is protein packed and will help keep you fuller for longer... And the brewers yeast will help boost your breastmilk supply. Add oatmeal for another great milk booster! Enjoy!
Last week I adapted a pinterest recipe I saw floating around facebook... it called for tortillas and toppings and turned them into pizza! So being a low-carb household seriously missing some pizza in our world - I had to give it a shot...
1 package low-carb tortillas (Mission are our favorite)
1 package shredded cheese (Kraft Pizza blend or Mozzarella)
1 can or jar of pizza sauce with reduced sugar (no sugar added)
Whatever yummy toppings you want!
FIrst - Take a glass (or a can, or a circle cookie cutter... anything that can cut a somewhat small circle) Then take the tortillas and place them into a muffin pan... Next spoon a little sauce onto the tortillas... pile on your toppings... top with cheese... and bake at 400 for 10-12 minutes. So easy - so fun... the kids loved helping and they were really really yummy!! You could of course do larger versions without cutting the tortillas into little circles... but everything is extra fun in mini size.
p.s. Yes - Zavery and I had black olive & pickle pizza... :)
Hi friends! So while I was in Canada my friend Jen was making bread. As a low-carber it made me miss bread. A lot... So when I got home I made it my mission to find a healthier and low(er) carb alternative. It turns out Sprouted Whole Wheat Flour was the answer! I found tons and tons of recipes for making the low(er) carb bread from scratch. I keep saying low(er) because I don't want you think its like 0 per slice and you can eat it with every meal... but it is 6 carbs per slice depending on how thin you slice them. Each loaf of dough is approx. 78 carbs... divide that by however many slices you get out of the loaf for a per-slice carb count. It is easy to get 10-12 slices out of a 5x9 loaf pan. In my last loaf i let it cool overnight and was able to get 20 perfect slices... the breakdown was about 4 carbs each. I limit myself to 1 a day... usually with breakfast.
(Borrowed from the One Degree website. This is the brand of sprouted whole wheat flour I buy.)
Sprouted Whole Wheat Bread
4 cups warm water
1 tablespoon yeast (heaping)
1/4 cup coconut palm sugar, honey, or sweetener of choice
2 tablespoons olive oil
2 teaspoons salt
7 1/2 – 8 cups One Degree Sprouted Whole Wheat Flour
Yield: 4 loaves (depending on loaf size)
In a large bowl of an electric mixer, combine the yeast, warm water and coconut palm sugar. Let sit for at least 10 minutes, or until frothy. Add olive oil and salt and mix.
With mixer on low to medium speed, begin adding the Sprouted Whole Wheat Flour about half a cup at a time. Keep adding flour slowly until dough begins pulling away from the sides of the mixer but is still sticky to the touch.
Transfer dough to a lightly floured surface and continue kneading by hand and adding small amounts of flour as needed while dough is still moist and slightly sticky.
Place dough in a large oiled bowl, turning dough once over to coat with oil. Cover the bowl with a clean dishtowel and let rise in a warm place until dough has doubled in size.
Empty dough onto lightly oiled surface and divide into three equal pieces. Form into loaves and place in lightly oiled bread pans. Allow to rise until dough has topped the pans by one inch.
Bake at 350 degrees F for 30 to 40 minutes, until loaves are golden brown.
**I brushed it with melted butter about 5 minutes before it was finished baking, then threw it back in for the last few minutes for a nice soft & salty crust. **
Allow to cool slightly before removing loaves from bread pans and placing on cooling rack. Wait until loaves are completely cooled before slicing.
MMMmmmmmm - sometimes as I low-carber I find myself just CRAVING a Grilled Cheese. Most low carb breads are like a flavorless sponge. But not this bread. Trader Joes has a couple options available that are AMAZING. They are sprouted wheat, sprouted 7 grain and a sprouted Rye that are just 4-5 carbs per slice. They have a great texture and are my absolute favorite when they are grilled or toasted.
Available at Trader Joe's.
Having things like this on hand is key to me being able to stay on track when cravings hit hard. I still try to keep my servings limited and not eat it TOO often, but I am thankful for a delicious guilt free option. So on to the yummies. Im all about a simple grilled cheese with deli sliced American cheese... maybe get wild and add some turkey... but sometimes I like to mix it up a bit. My favorite grown up grilled cheese is a low carb take on a sandwich my grandma used to make me on a croissant as a kid. Two slices of the 7-grain bread, two slices of Munster cheese and a pile of freshly sliced Roast Beef. Butter both sides of the bread and place them on the skillet over medium heat. Lay a slice of cheese on the top of each... and a little roast beef on each side. I Do this for a quicker and more even melt of the cheese. When it is almost done - I put it together for just another minute or so... It makes a perfect grilled cheese. Yum! Enjoy!!
Should have left this on another minute for a little extra melt - but it was still delicious!!
Sometimes last minute dinner plans can have the best results. One night I wasn't sure what I was going to make (like many nights around here)... So i opened the fridge to check out my options. I had an apple that was getting soft. 4 pieces of bacon left over from breakfast, chicken that had thawed out from the freezer... and cheese. There is ALWAYS cheese. So I diced up the apples and bacon (if your bacon isn't cooked - fry it all up in the skillet first - bacon and apples together). Then I cut a little pocket into my chicken. I folded a slice of cheddar in half and put half on the bottom of the pocket. I stuffed in the apples and bacon. Placed another piece of cheddar on top of all the goodies... I topped it with a pad of butter, some organic garlic and seasonings. (Feel free to experiment here - I used some mixed chicken seasonings). When it seemed finished I wrapped each piece individually into a little aluminum foil house to steam it and keep all the yummy cheese inside and baked it at 350 for about an hour. But check temp with a thermometer to ensure that its cooked all the way through.