I have to admit that I love, love, LOVE deviled eggs. And I hate, hate, HATE to make them!
I think it’s because it’s such a tedious process. Boil the eggs – cool them off … shell the eggs. Sigh … I always manage to mess up a few that now look pitted and diseased with big chunks out of them. Then I can’t stand it when the inside of the egg whites are wet, so I have to dry them out and I must pipe the yoke filling back in once it’s made – so there’s more mess that has to be cleaned up.
But they taste so darned good ………
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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.”
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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!
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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!
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Super Bowl is almost upon us and many low-carb lifestylers – especially the beginners – are worried that they won’t be able to enjoy the party goodies because there won’t be anything low-carb available.
There are several options for you low-carbers out there – don’t go to any Super Bowl parties … no, no, no – I’m kidding! But, seriously, when you do go to the parties – BYOS! (Bring Your Own Snacks)
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