Ahhhhhh! Fall is here and with it brings my desire … no, my need … for a big pot of veggie soup.
There is a way to make veggie soup in a low-carb way. It won’t work for induction, unless you opt for a chicken/beef stock instead of tomato juice, but that’s not “my mama’s veggie soup.”
I love coconut macaroons! Before I started doing the low-carb lifestyle, I would buy them from a nearby bakery everytime I saw them.
Well, doing low-carb meant no more visits to the bakery for me! I was missing coconut macaroons, so I tried this recipe and it’s really good.
One of the things I miss most about the low-carb way of life is the occasional instance when I’m craving a sandwich. Now, I could create low carb bread, but there are other ways to “have my cake & eat it too.”
When I’m craving a BLT, I discovered that if I use lettuce leaves to roll up the other ingredients, the sliced tomato combined with the washed lettuce made everything too wet and drippy. Tasted good – but I felt like I needed a bib!
There is just something about convenience foods that bother me. Mostly it’s that they are very expensive (more expensive than the ingredients should cost), but also because you never know what additives that have been added. In many cases, making homemade mixes cost less and are healthier – and are lower carb (not to mention that they usually taste better).
This Baking Mix can be used in place of Bisquick, Jiffy Mix or Carbquik.
I recently came across the most delectable cookie recipe. It’s really incredibly good and amazingly simple to create. Cheesecake in a cookie … yummmmm!
The recipe can easily be doubled … I have to double the recipe so that I have enough cookies left over after I finish baking them – to make it through the week for both my husband and myself!
