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Post Your Recipes Here!

Discussion in 'Food, Nutrition and Recipes' started by sugarless sue, May 26, 2008.

  1. nashmaeva1

    nashmaeva1 · Newbie

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    I have very good ones for feta cheese which i read somewhere and think is healthy since feta cheese is made from feta cheese recipes. Next time i will be able to share if am allowed.
     
  2. PenguinMum

    PenguinMum Type 2 · Well-Known Member

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    I had a choc pot dessert in Cotes which was an egg cup full and didnt affect my BG. Has anyone got a recipe for say 80% choc and double cream which has a low carb count? I found one on theGood Food site but said it contained 12.5g carbs which I didnt think was right.
     
  3. Ribbet

    Ribbet Type 2 · Member

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    Mini Hot Cross Buns

    These are about as near to store bought versions as you’ll get - but all low carb! They taste excellent and are a real treat with a cup of tea or coffee - and super easy to make as well!!

    Absolutely are at their best when split and toasted and with a nice dab of butter before eating!

    Enjoy!

    Note: I put cals and carbs next to ingredients based on scaling raw material packet values so I can do the unit maths at the end for each bun.

    Makes 12 mini buns.

    60 g coconut flour (31.44g carbs)-(357 cal)
    60 g Almond meal (Almond flour) (3.48g carbs)-(223 cal)
    30 g psyllium husks (2.4g carbs)-(61 cal)
    2 tsp baking powder (1.4g carbs)-(24 cal)
    3 tbsp granulated sweetener of choice or more, to your taste
    (I use 3 tbsp Erythritol and 1 tbs sugar free maple syrup in this volume for brown sugar effect – yum!)
    3/4 tsp salt
    1 tsp mixed spice
    1 tsp cinnamon
    1/2 tsp ground cloves
    5 eggs – medium (1.4g carbs)-(429 cal)
    250 ml boiling water

    cacao nibs/raisins/chocolate chips optional

    Full Recipe Total Cals = 1094 cal
    Full Recipe Total Carb = 40.12 carbs

    Total Cals divide by 12 = 85.75 cals per bun
    Total Carbs divide by 12 = 3.35g carbs per bun

    Instructions

    1. Mix all the dry ingredients in a mixing bowl.
    2. Add the eggs and mix.
    3. Add the boiling water and mix until evenly combined.
    4. Roll into 12 equal balls and place on a baking tray.
    5. Bake in a fan assisted oven at 180C/350F for 35 minutes until golden on the outside and cooked in the centre.

    You can add the cross icing by pasting a powdered confectioner sweetener with water if you want to add the finishing touch.
     
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    #443 Ribbet, Oct 23, 2018 at 9:01 AM
    Last edited: Oct 23, 2018
  4. SueJB

    SueJB Type 1 · Well-Known Member

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    @Sue192. I freeze my squash sheets
     
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  5. zauberflote

    zauberflote Prediabetes · Well-Known Member

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    weird small indulgence-- on vacation by the water last summer, I picked up a seltzer water habit. Recently ( and having very fond memories of A&W root beer floats from my teens, AT the drive-in, the only way to go), I discovered that a small amount of soy milk (soybeans, water) added to seltzer, will make a very passable creaminess to drink with enjoyment! Adjust quantities to suit, but make sure the seltzer is still very fizzy, and very cold to start. I'm sure this would work with dairy and nut products too. It's almost better with flavored seltzer, but the jury is out on that one still.
     
  6. Charis1213

    Charis1213 Type 2 · Well-Known Member

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    I experimented today and made a double cream chocolate dessert , all i did was whisk double cream until thick while melting a small bar of dark chocolate in the microwave , then i added it to the whipped cream transferred into dishes and grated some chocolate on the top , popped it in the fridge and it was yummy and made a change from berries and cream.

    I'm making it again tomorrow so i will take a pic and post it .
     
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  7. Charis1213

    Charis1213 Type 2 · Well-Known Member

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    I'm also making a stew tomorrow with corned beef , it will last a few days, I just chop up some onion, carrots brussels sprouts broccoli and whatever else i can find and then bring to the boil until the veg are soft, I then cut the corned beef into cubes and add to the stew , to make the gravy I use Comptons gravy salt , and thicken with some regular flour add salt and pepper .

    This stew does not raise my sugar so well happy with it and the corned beef makes it really tasty .
     
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  8. Sue192

    Sue192 Type 2 · Well-Known Member

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    Sorry @SueJB - just noticed your reply. Thanks for the info and if I'd been a bit more alert I would have nabbed the last packets of sheets just before Morrisons stopped selling them!
     
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  9. Linda Kaufman

    Linda Kaufman · Member

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    I have an awesome bread recipe that I can eat. You just look for yourself, it is easy to prepare and besides, delicious and correct. https://club.cooking/recipe/keto-zucchini-bread/ I'm glad every time I find something like this. Bon appetit!
     
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  10. Mongolia

    Mongolia Type 2 · Well-Known Member

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    This does look lovely! Does it need the sweetener?
    In exchange, let me give you this recipe: https://www.lowtoxlife.com/2-minute-teff-bread/ I have just started experimenting with the effect of teff flour on BG levels and it seems favourable, with this recipe at least.
     
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  11. Viv19

    Viv19 · Well-Known Member

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    That does look delicious. I’ve saved it to try later. Thanks.
     
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  12. Swiggy

    Swiggy Type 2 · Well-Known Member

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    I found a substitute for mashed potato recently. Creamy, garlicky cauliflower. Fry some garlic in butter, and whizz up in food processor with a cooked head of cauliflower. I boiled my cauliflower but next time I think I'll steam it because it was a tiny bit sloppy. Added some grated cheese. It looked and tasted fab. I used the amount of butter I'd have put in mashed potatoes pre diagnosis which was lots but that's down to personal taste.
     
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  13. Viv19

    Viv19 · Well-Known Member

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    I’ve seen a recipe for Dukkah, an Egyptian seasoning mix that sounds as though it might be just the thing to brighten up any meal that is looking a bit bleak or boring.
    It takes a good few ingredients so I haven’t had a chance to try it yet, but my cousin in Oz seems to rate it.
    https://hurrythefoodup.com/how-to-make-dukkah/
     
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  14. Flori

    Flori · Newbie

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    Hello.i leave my recype here.the ingredients you ll find in description!enjoy
     
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  15. Shirley N.

    Shirley N. Prediabetes · Member

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    Just invented a new way, I believe, of serving avocado.

    Stone, peel and dice 1 ripe avocado. Drain one rollmop herring fillet, unroll and cut into pieces 2 x 1 cm. Keep all the onions. Mix just 2 tsp. of the vinegar (it contains quite a lot of sugar) with 1/4 tsp of French mustard. Now mix all the ingredients together and season to taste with freshly ground black pepper and salt.

    Serve with on shredded lettuce with a thin slice of buttered toast (if one's carbohydrate ration allows).

    This recipe can be made in larger batches, as it keeps quite well in the fridge without the avocado discolouring as it continues to ripen slowly.
     
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  16. Mbeira

    Mbeira · Member

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    Here's a recipe keto hack - I substitute the couscous with cauliflower rice but the recipe below has cous cous in. It's very very refreshing and light either way.

    ZESTY MEATBALLS WITH COUSCOUS SALAD

    2 tbsp olive oil
    1 onion, finely chopped
    1/4 tsp crushed chillis
    4 garlic cloves, 3 finely chopped, one grated
    500g pack of turkey mince
    20g fresh mint, chopped small
    1 lemon, zested and juiced
    200g pot of yoghurt - keto, full fat - diet - low fat

    Cous cous salad

    200g cous cous
    1/2 vegetable stock cube made up to 250ml (if using cous cous, not for cauliflower)
    200g frozen peas (I use petit pois)
    240g radishes, finely sliced
    50g spinach, chopped

    Fry the onion for 10 mins in the oil, stir in the chilli, chopped garlic and cook for one min, then transfer to a bowl.

    Add the mince, 1/3 of the mint, 1/2 the lemon zest and 1 tbsp of the cous cous to the bowl and mix well, then make into 16 balls, and refrigerate for 15 mins or frees for 5.

    Meanwhile, but the rest of the cous cous into a bowl, add the rest of the lemon, pour over the stock and leave for 15 mins. Cook the peas (i use petit pois and add them direct to the bowl with the cous cous) and rinse under cold, set aside.

    Fluff up the cous cous, add the spinach, peas, radishes and mint. Season to taste.

    Fry the meatballs for 10 minutes until browned, then turn down, cover and cook through.

    It's fiddly, there's lots of ingredients but lovely, lovely lovely.

    I do away with the cous cous for Keto/diet and substitute cauliflower rice which needs microwaving till cooked, then adding to the bowl but you don't need the stock at all.

    With the cous cous:

    482 calories
    14g fat (mostly from the olive oil, I use coconut fat which has the virtue of medium chain triglycerides)
    3g saturates (as above)
    6g sugars (the peas)

    51g of carbs - without the cous cous - mine's decanted into a jar so cant see what carb total this adds but the peas are part carbs too.
    40g protein
    7g fibre
    2 of your five a day - with cauliflower this goes to 3

    Oh and the chilli - I chopped a green one into decent slices, including seeds and the kids found the odd hits of chilli in the meatballs quite interesting. 'Like being punched on the nose' Don't use dried ones. They tend to homogenise through the meatballs and make them universally hot.

    It's a Tesco magazine recipe, a rare meat one for us, but the kids love turkey and it's low fat if you just use spray.
     
  17. Viv19

    Viv19 · Well-Known Member

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    My translate app seems to think that’s in Rumanian. Is it a yeast bread? It looks interesting.
     
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