Low Carb Flax Seed And Nut Granola

Flax Seed And Nut Granola (Low-Carb)

(6 servings)

• 1 cup flax seeds
• 1 cup sunflower seeds
• 1 cup unsweetened shredded coconut
• 1 cup chopped pecans
• 1 cup chopped walnuts
• 1 cup chopped almonds
• 1 stick of butter — melted
• 2 teaspoons cinnamon
• 2 teaspoons vanilla powder (sugar and alcohol-free)
• 30 packets of Splenda (or other sugar alternative)

In a large roasting pan, mix together flax seeds, sunflower seeds, coconut and nuts. Drizzle with melted butter. Stir in cinnamon, vanilla power and sugar substitute. Toast in the oven at 325 degees for a half hour, stiring every 5 or 10 minutes.

Thanks Lynne!

Flax Meal Peanut Butter Hot Cereal

Flax Meal Peanut Butter Hot Cereal

If you are not used to a lot of fiber, you may not want to start with a whole recipe of this. It is 10 grams of fiber, and one third of that is soluble, which is good for you, but it’s a lot at once. That said, it’s yummy, low carb, quick to make, and will see you through the morning!

INGREDIENTS:

• 1/4 C flax seed meal
• 1/2 C boiling water
• 2 T peanut butter
• 1/4 t cinnamon

PREPARATION:
Note that a half recipe would be 2 T flax meal, 1/4 C water, and 1 T peanut butter.

1. Pour boiling water over flax seed meal and stir well.

2. Stir in peanut butter and cinnamon.

3. Let thicken for 1-2 minutes. Eat.

Thanks Lynne!

Tripletmom’s Zucchini Cobbler

Zucchini Cobbler (betcha you won’t know it’s not apple!)

Serves: 6

Pssssssst…. don’t tell anyone it’s not apples… and they’ll never know!

INGREDIENTS:

* 1-2/3 cups zucchini - peeled, seeded, and chopped
* 2 tablespoons and 2 teaspoons fresh lemon juice
* 1/4 cup equivalent of sweetener
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1-1/3 cups carbquik
* 1/2 cup equivalent of sweetener
* 1/2 cup butter, chilled
* 1/4 teaspoon ground cinnamon

DIRECTIONS:

1. Preheat oven to 375°F. Coat an 8 x 8 inch baking dish with cooking spray.
2. Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium heat, stirring occasionally, for about 10 minutes, or until tender. Stir in 1/4 cup equivalent sweetener, cinnamon, and nutmeg. Simmer 1 minute longer, remove from heat, and set aside.
3. In a large mixing bowl, combine carbquik and 1/2 cup equilavent sweetener. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumb mixture into zucchini mixture. Press half the remaining crumb mixture into the prepared pan. Spread zucchini evenly over crust. Crumble remaining crumb mixture over zucchini, and sprinkle with 1 teaspoon cinnamon.
4. Bake in the preheated oven for 35 to 40 minutes, or until golden and bubbly.
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Sear-Roasted Rib Steak With Garlic Butter

Recipes : Sear-Roasted Rib Steak with Garlic Butter : Food Network

Sear-Roasted Rib Steak with Garlic Butter
Recipe courtesy Gordon Hamersley, Bistro Cooking at Home, Broadway Books, 2003

Here’s the secret of those delicious bistro steaks: a little garlicky butter slather on while searing. Serve the steak with Pommes Frites and wallow in your happiness.

3 garlic cloves
Kosher salt
8 tablespoons unsalted butter, softened
1 teaspoon dried thyme
Ample pinch of coarsely ground black pepper
2 tablespoons vegetable oil
2 large (16 to 20 ounces) or 4 small (8 to 10 ounces) bone-in rib steaks or boneless rib-eye steaks

Chop the garlic finely. Sprinkle 1 tablespoon salt over the garlic and continue to chop it, occasionally smashing and smearing the garlic with the flat side of the knife, until the garlic becomes pastelike. (Alternatively, mash the garlic and salt together in a mortar and pestle.) Put the garlic paste, butter, thyme, and pepper in a small bowl. Fold the softened butter over and onto the garlic and thyme, mashing it down with the back of a spoon or spatula. Use a sheet of plastic wrap to help shape the butter into a log, wrap the log well with the plastic wrap, and refrigerate until ready to use. (The garlic butter can be made up to 3 days ahead; it can also be frozen, well wrapped, for a couple of months.)

Melt half of the garlic-butter mixture in a small pan over medium heat. (Rewrap and save the other half for future use; it’s great stuff under the skin of a chicken before roasting or tossing into the broth of steamed mussels.)

Heat the oven to 425 degrees F.

In a large ovenproof saute pan, heat the vegetable oil over high heat until very hot. Season the steaks with a little salt and pepper. Add the steaks to the pan and brown them well on 1 side, about 5 minutes. Turn the steaks and brush them liberally with the garlic butter. Finish cooking the steaks in the oven, brushing them occasionally with more garlic butter, until done, about another 5 minutes. (The time will vary depending on how you like your steaks cooked and how thick they are.) Remove the steaks from the oven and allow them to rest for 5 minutes before serving. Serve smaller steaks whole or sliced thinly across the grain. Cut larger steaks into 2 servings or into thin slices. Spoon any remaining juices from the pan onto the meat as well.

Episode#: SS1E09
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