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Cheese Rings

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During the trails and errors of learning Low Carb cooking, I find out a lot of different ways to prepare certain dishes to make them BETTER, that’s a good thing! This is one of them, I previously posted this as Cheese Straws. This is slightly different and I found that there IS a difference with flour used for low carb healthy cooking.

 

In this recipe I use Super Fine Almond Flour, in the last I used Almond Flour/Meal. There is a difference, its fine to use either, but I find the Super Fine Almond Flour makes a better dish were you would normally use reg. Flour.

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In this photo above you can see the Super Fine Almond Flour I use in this recipe, along with the other ingredients.

 

Ok so here we go!

 

Our Ingredients

2 Cups of Sharp Cheddar Cheese (don’t use bag!)

1 Stick Butter room temp

1 1/2 Cups Almond Flour

Dash or two of Salt NO MORE!

1/4 teaspoon Cayenne Pepper

Parchment Paper !! THIS IS VERY IMPORTANT

 

 

LETS COOK

Pre Heat Oven to 300 degree and Line your baking sheet with your Parchment Paper.

 

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In your Food Processor or Mixing Bowl add all ingredients. Blend on Dough setting until all Ingredients are mixed well.  If your using a Regular mixing Bowl, Mix well with Fork first and then switch to Large Spoon, try to get the ingredients mixed well. 

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Next grab your cookie press, and load up. My Press is super inexpensive, thinking of starting a Go Fund me page to get a nicer one, just kidding 🙂 I ..do seriously need a better one, but this little guy has done a good job for me.

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Squeeze your Cookies/Rings out onto Parchment covered Cookie Sheet. Don’t make them too big/thick, you may need to practice a bit.

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Place into your Pre-Heated (300 dg) oven, cooking times may very with each oven, should be done in 15 to 18 min. Keep an eye on these cute little guys.

Ta Da!

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This batch will make 48 + if done to the right size. They keep for about 4 days after that they are not as fresh and tasty. (my opinion only). If you want to 1/2 this recipe just cut all Ingredients in Half. Easy Pease! 

Place on Cooling parchment before sealing in container or Zippy Bag. Let Cool Complete!

These are great for a party, or upcoming Fall Holidays, or just a quick snack. Enjoy Guys!

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A NEW START…

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In May I had a terrible accident, I fell and injured my whole right side of my body.

I was just outside mowing my 5 acres, and the next thing I know I flew off the front porch and was laying in the front yard and could not move.

Sprained shoulder, Bruised hip bone, Sprained knee, Sprained Foot and ankle. I also busted my nose.

After my fun ride to the Emergency room, I came home in excoriating pain. I was unable to even get up and go to the bathroom, needless  to say I cried a lot. This was not me, this is not who I was. After about 2 weeks of bed rest I was able to move a little.

Day by Day I improved, its been almost 4 months now and I’m finally able to drive again, braking with my left foot. Doctor said it will still be  4 more months for a full recovery, even then I may still have to have some sort of knee support or a bit.

I apologize to the folks that were following me, Its been hard not to be able to cook and try new recipes. Hug Hugs too you guys.

YES, if your wondering if I gained weight the answer is YES. My family did the best they could, but the easy access food was the best. I’m getting back on track thank goodness, my sugar levels have been high and I’m extremely tired all the time. I think this has led to a lot of the depression I’ve been going through. But Its getting better. 🙂

I still get a lot of swelling in my foot and leg if I do too much, and I will be wearing a knee brace for a while  …BUT, IM BACK!

                                   NEW RECIPE COMING SOON

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Low Carb Crock Pot Chicken Fajita Soup

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I hope everyone had a Wonderful Holiday! I know my family and I did. 2016 will be a wonderful year I just know it!

Last year this time I had know idea about Low Carb High Fat living and all the Health Benefits that can be achieved. 

                             Low Carb Crock Pot Chicken Fajita Soup

 

Its getting chilly hear in the South this is a fantastic recipe to warm your soul, I found the original recipe on Peace, Love and Low Carb I tweaked alittle for my family’s taste. But I would like to thank Peace-Love and Low Carb for this recipe. 🙂

 

 

Ingredients

1 Crock Pot family Size (If you don’t have a Crock you can make on Stove top).

1 pack skinless Chicken Breast about 1 to 1 1/2 lbs 

2 Cups Chicken Stock lower sodium

1 Cup beef Stock lower sodium

14.5 can organic diced tomatoes 

2 Cups sliced Mushrooms

2 Cloves of chopped diced Garlic. (I had to use my backup minced, I was actually out of fresh 😦 oh no!)

1 Onion diced

1 Green Bell Pepper Chopped Diced

1 Orange Pepper Chopped Diced

1 Red Bell Pepper chopped Diced

4 Heaping Tablespoons of Fajita or Taco Seasoning

1 Tablespoon Garlic Salt

1 Tablespoon Fresh Ground Pepper

Salt to taste. If needed.

 

Lets Cook!

 

 

First lets Wash and Trim our Chicken Breast. Set Crock pot on 6 hr. low setting. Lets get our Vegis. washed and Diced. Place Chicken Breast in Crock pot and Cover with Diced Tomatoes.

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Now lets add the remaining ingredients.

 

20151029_112441 Chicken Broth and Garlic Salt and Ground Back Pepper stir in Broth for full flavor.

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Your Crock pot should look like This :

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Put lid on and cook for about 5 hrs. then REMOVE chicken and Shred. Works better for me Removing Chicken but if you want you can do it in Crock.

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Return to Crock and Cook for an Additional Hour. 

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Serve with Pepper jack cheese and Cheddar…YUM!

I Really Hope You Guys Enjoy This Wonderful Heart Warming Dish. 

 

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Once again I would Love to thank : peaceloveandlowcarb.com

 

Happy Holidays!

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       I want to wish everyone a Merry Christmas and a Happy New Year

                                   from Low Carb Simple! 

Im going to be away for the next couple of weeks due to the Holidays, Family and Friends. I will be back next year with a New Look and New recipes.

I want everyone to have a Fantastic Holiday and stay STRONG. Those of you that have lost weight and are still loosing and those of you who are just begging. Food for the Holidays is all around us, but hopefully you guys have learned what to stay away from. Have that Holiday Cookie but just one! Have that wonderful Holiday Cocktail. I know I am EggNog Yum! Remember the Cakes and Pastries are the bad guys! 

I will see you guys in the New Year and I hope you stay well and remember!!

                                               SMILE! Santa Clause is Coming!!!

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The Stall!

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It Happens, Don’t stress about the ,”Stall.” Do yourself a favor stay off of the scale and quit torturing yourself. We all have Stalls and think its all over, no more weight loss, another diet FAIL!!! 

Low Carber’s often loose inches compared to pounds. Don’t obsess over those numbers in front of you, Grab a pair of tight jeans that is one size too small and use those, trust me quit beating yourself up. Especially us Ladies during that time of the month, our weight will fluctuate and yuk!

How do I know I’m at a Stalling point , well if your staying on track with your Low Carb lifestyle and your NOT Cheating yourself. 

If you haven’t lost weight or inches for more than 4 to 6 weeks,then you very well may have entered the dreaded “Stall.”

If you ARE at a Stall then lets try a few things to get you back on track:

  1. Try raising carbs. Sometimes eating too few carbs can cause metabolic slowdowns, upping fat or increasing fiber. I take a teaspoon of Coconut oil each day, and make sure I take a Fiber supplement. YES, I too have Stalled, I was initiated into that special club 2 months ago. I’m just now starting to loose again. 

  2. If your still eating the same thing, change it up. Add more good FATS, maybe little less Protein. Watch those vegis! Corn, beans and potatoes even in small amounts can really throw you off. I want you to eat Vegis, just the Good Carbs. Go back to the Original Plan you started on and CHANGE one thing,something.

  3. LOOSE the Fruit, if you are eating Fruit stop for 1 week or 2.

  4. I love my Beer too, but reality check! Find a substitute like really Dry Wine, and limit your glass to 1 or 2.

  5. Sweeteners, I know touchy subject, but lets face it, even the slightest taste of sweetness can cause an insulin spike.

  6. All Nuts are created equal..NO..if your snacking on Nuts stay away from Peanuts and Cashews. Watch your portion size on the others, I’ve found alot of folks will put a can on the desk or counter and snack all day, NO you have portions on Low Carb no matter what you’ve heard 1/4 Cup a day!

  7. Remember EAT, I know it sounds crazy, but when you skip meals and you let your belly get hungry, its like starting all over, you’ve got to keep you metabolism going. Don’t let your body think its starving.

  8. Know your body, get your measuring tape out and measure. Now lets get started and get you guys off the STALL!

I hope this helps some of you, we are all different, not all one thing works for All! When you get to that Happy Weight. Then we will work on keeping it Off and keeping you guys Healthy!

I recently went to the Doctor and He took me off 2 of my Blood pressure meds. I’m down to 1 now and no Diabetic signs or symptoms. How long have I been on Low Carb/High Fat? Since late May. With all good things it takes time, be patient,be true to yourself and stay motivated. Hugs to All 🙂

Low Carb Pimento Cheese Sweet Pepper Boats

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I know Right! These little guys are so yummy, my favorite is the Fall colors of the pepper. So I decided to take one of my favorite little spreads and stick them in a Pepper Boat, I had no idea how this was going to turn out but Walla! Sure is good, these little guys make a great party snack for those upcoming events we are all about to encounter in the next few months. I don’t know about you guys I love to entertain and stay Healthy too. So try my little Boats, I think you;ll find them quite tasty. 

What you’ll Need

About 10 to 12 Sweet Peppers

Olive Oil

8 oz. Cheese (I used 6 oz. Cheddar and 2 oz. White Cheddar, But you can use what you like, just No Bag! Shred yourself!!)

1 oz Gouda (Optional, I just love Gouda!)

4 oz Jar Chopped Pimento 

1/4 Cup Plain Greek Yogurt ( I don’t like Mayo so I use Greek, if you like Mayo go ahead and use that.)

1/8 Cheyenne Pepper Spice

1 teaspoon Lemon Juice

Salt and Pepper

 

Lets Get Started!

Pre heat oven to 400 (This is for roasting our Pepers, if you want them Raw thats fine too 🙂  just skip this step and proceed.

Line a cookie sheet with Parchment paper. and Slice Peppers and take a small knife and clean seeds.

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Lay Peppers on Sheet with shell pointed up.

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Drizzle with Olive Oil (Top was Off my bottle too much came out, dont do that, just Drizzle!)

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Place inside oven, until they start to turn slightly toasted, not too long no more than 10 to 12 min.

Remove from oven and put aside on separate sheet of parchment paper to cool, use your tongs and GENTLY lay them on paper.

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While Peppers are cooling lets make out Pimento Stuffing .

First make sure you have your Cheeses Grated.

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Drain your Pimentos.

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Grab a Small mixing Bowl and lets start Combining our Incidents.

Add Cheese (Cheddar’s only, if your using the Gouda SAVE for later). Add Cheyenne Pepper. And the Pimentos. 

 

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Next Yogurt (or Mayo)and then the Lemon Juice.

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Now lets Mix well with a Spoon. Salt and Pepper to taste. 

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Once that’s done lets check to see if our Peppers are cool to handle, if so, Pick up Pepper and start to stuff, its alittle trick you’ll have to hold in one hand and stuff with small spoon, sprinkle Gouda on top, YUM!

 

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Cover with Saran wrap and Chill in Fridge for about 2 hrs.

Thats it, You Guys Enjoy ! 

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Make-Ahead Sausage Breakfast Cups

I love when I come across some Wonderful Recipes that I can share, here is one of those Recipes. You Guys Enjoy, This is REALLY good! A Big Thanks to NourishedPeach.com

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So school is upon us, friends.  Tis the season for structure, routine and, around here, super quick breakfasts.  

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