Al’s Blueberry Muffins

Blueberry Muffins

This recipe can be made with any fresh or frozen berries, and you can add as much as 1 1/2 to 2 cups of berries, if you prefer, though it will change the nutritional counts.

My particular favorite is raspberries, although they are also delicious with the more traditional blueberries. If you are using frozen berries, there is no need to defrost them — in fact, they hold their shape better during cooking if you add them to the mixture whilst still frozen. You can also add a teaspoon of cinnamon, for variation.

Ingredients:
2 cups almond flour
3 rounded tablespoons Splenda
1 rounded teaspoon baking powder
4 eggs (at room temperature)
1/2 cup butter, melted
1/2 cup heavy cream
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)

Directions:
Butter and line 12 large muffin pans with muffin tin liners. Preheat the oven to 350 degrees F.

In a medium bowl, mix together the wet ingredients. In a larger bowl, mix together the dry ingredients (but not the berries). Add the wet ingredients to the dry ingredients and mix until just combined (do not beat). Finally, add the berries and briefly mix again.

Divide the mixture between the 12 muffin pans and bake for 20-25 minutes until risen, golden brown and set in the middle. Leave in the pans on a cooling rack for 5 minutes, and then loosen carefully with a knife before turning out to cool completely. Makes 12.

Per serving (one muffin): 8g carbohydrates; 3g fiber; 7.25g protein; 24.8g fat; 273 calories

Zucchini Fritters

Low-Carb Zucchini Fritters

2 to 3 medium zucchini not peeled and grated
2 eggs
salt
pepper
1/2 cup crushed pork rinds (optional)

Grate zucchini and put in colander with 1 tsp of salt for about 10 minutes.

Mix remaining ingredients in bowl. Pat zucchini dry with paper towels and add to rest of ingredients.

Heat a few tsps of olive oil in skillet. Drop mixture by spoonfuls into hot oil and flatten slightly with spatula. Cook until golden brown on both sides, being careful not to overbrown.

Serve hot.

Creamy Mushroom Side Dish

Creamy Mushroom Side Dish

6 servings

* 2 tablespoons butter
* 1 tablespoon olive oil
* 16 ounces mushrooms, thickly sliced
* 4 green onions, sliced
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon Worcestershire sauce
* 2 tablespoons sour cream

In a large skillet over medium low heat, melt butter with olive oil. Add mushrooms and cook for about 4 minutes, until nicely browned. Add green onions, salt, and pepper; cook 2 minutes longer. Stir in Worcestershire sauce and sour cream; heat through, but do not boil.

EXCELLENT WITH STEAK

Grams per serving (about 1/3 cup) - carbs 4, dietary fiber, 1
Calories - 86 g
Total Fat - 7 g

“Rice”

Rice Substitute

I got this idea from another forum, but it’s so great I want to share it.

Grated Cauliflower! I go to the cheap produce store and buy several cauliflowers. Take them home, and grate them in the food processer (now I even grate some onion in there too). Then I measure about a cup and freeze each in a zip-lock bag. When I make rice for my family, I just pop one bag out of the freezer, and cook it in a small pan with butter and a little water for myself. Then I don’t feel so deprived.

I believe the carb count is about 10 grams minus the fiber, which is about 6 grams, with a net carb count of about 4 grams.

Try it, you’ll like it!

Jamilah