Here is a Low Carb Recipe that you have to try. These Coconut Herb buns are extremely light and yummy. They also contain flax and from what I have read the oils in the flax do not get destroyed when baked.

These buns go great with tomato and cheese.

Low Carb Coconut Herb Buns

1/2 cup of dessicated unsweetened coconut

2 tablespoons of golden flax

3 eggs

1/2 teaspoon of garlic powder

1/2 teaspoon of dill

1/2 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon basil

1/2 teaspoon tarragon

1/4 teaspoon of baking powder

1/4 teaspoon of bakins soda

1/4 teaspoon salt

1/4 cup of melted butter or coconut oil

Preheat oven to 350 degrees. Mix together coconut and golden flax in a coffee grinder until the mixture is well mixed and finely ground. Put the coconut/flax mixture into a bowl. Add the herbs (garlic, dill, oregano, thyme, basil, tarragon). Add salt, baking powder and baking soda to the dry ingredients. Mix well. Add melted butter and eggs to the dry ingredients. Mix well again. Grease a muffin top pan or a muffin pan. I used a muffin top pan that I got at the grocery store. Place about a tablespoon and a half of mixture into each cup.

Place in the oven and bake for 17 min or until a knife inserted comes out clean.

Let me know what you think! This post was submitted to the Real Food Wednesday Blog Carnival hosted by Anne Marie aka CHEESESLAVE. To get more real food recipes check out her blog.

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In the winter I really missed my hot creamy oatmeal that I used to have. Porridge can be a great comfort food especially on the cold, damp or snowy days. I have been experimenting in my kitchen to get a good morning Low Carb hot cereal substitute. This recipe is quick and easy. It is ready in less than 5 minutes. It tastes good too!

Low Carb Faux Oatmeal

¾ cup of warm whole milk (or cream and water, or coconut milk)

2 tablespoons ground golden flax

4 tablespoons sugar free desiccated coconut

1tablespoon of vanilla extract

1 drop of liquid stevia

½ teaspoon of nutmeg

Combine warm milk, flax, coconut, stevia and nutmeg in a bowl. Stir well and let sit for a few minutes until the “oatmeal” thickens.

Optional: you can add some nuts or low sugar berries to this recipe.

Enjoy!

This is a breakfast that I like to have daily. It is great for constipation if you are having trouble with that. It also contains healthy coconut and flax.  Flax is important because it contains lignans that have been shown to be effective for cancer treatment. It also aids immune health, fights inflammation and is great for brain health.

You can add Coconut Oil to this recipe and it would be a satisfying meal that can keep you full for hours.

Edit Note (May 5, 2009): This morning I sprinkled cinnamon on top and added 1 crushed clove to this. It tasted pretty awesome!

p.s. Check out my daily menus at www.healthyfitmomlowcarbmenus.blogspot.com.

p.p.s. Join Ann Marie on Real Food Wednesdays and enjoy some great recipes sharing and meal ideas.

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This recipe is awesome. My kids gobbled it up and begged for more. This is very unusual because they are very finicky meat eaters. This meal vanished so quickly I did not even get a chance a picture!

Oriental Lemon Pork Butt Chops

makes 4 servings

4 pork butt chops
¼ cup Naturally Fermented Soy Sauce
Juice of half a lemon
¼ teaspoon Stevia Sugar
2 tablespoons oil (can be sesame, coconut or butter)
3 cloves of garlic
1 inch piece of grated ginger
1 tablespoon of parmesan or asiago cheese

Cooking Instructions:
Mix soy sauce, lemon juice, stevia sugar, oil, garlic, ginger in a bowl.  Pour over chops and marinade for 4-8hours. Place on grill for 15 min turning the chops over once.  Sprinkle parmesan or asiago cheese over them when they are done.

Amount Per Serving: Calories 509.6, Total Fat 39.7 g, Cholesterol 127.9 mg, Sodium 1,019.9 mg, Total Carbohydrate 3.2 g, Dietary Fiber 0.3 g, Sugars 0.3 g, Protein 33.4 g

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These almond pancakes are a must try. The almonds have a mild sweetness to them and are delicious.

I make my own almond meal and this takes a little prep work. I first soak the almonds in water and a pinch of salt over night. In the morning the skins are really loose on them and are easy to peel off. Peeling the skins does not take a long time to do and the kids love helping! I then take my skinless wet almonds and stick them in the back of the fridge with no lid. My husband says our fridge has an evaporator in it – so in a day or two my almonds are dry. Other ways of drying out the soaked almonds is by putting them in a dehydrator, toaster oven, or regular oven. Once my almonds are dry and I am ready to use them, I just put them in a coffee grinder and buzz away – and my almond meal is ready.

The other alternative is to just buy almond flour at your local health food store or health food section in the grocery stores.

Pancakes

¾ cup almond meal
2 teaspoon arrowroot flour
1.5 teaspoon baking powder
3 eggs
1 tablespoon vanilla
½ cup full fat milk
Pinch of salt
1 tablespoon of butter

Mix the dry ingredients into a medium size bowl – almond flour, arrowroot flour, baking powder and salt. Mix well. Next add the eggs, vanilla, milk into the bowl. Mix well. Heat up a frying pan, add butter and spoon out the batter onto the hot pan. Flip the pancake when the edges look cooked and golden.

Makes 6 pancakes

Nutritional Information per Serving

Calories 140.8, Total Fat 11.1 g, Sodium 187.8 mg, Total Carbohydrate 4.7 g, Sugars 1.7 g, Protein 6.3 g

Low carb sugar free toppings that I use:
- Butter with cashew butter (a very creamy and sweet nut butter)
- Butter and sprinkle cinnamon
- Pancake spread made out of 2 tablespoons cream cheese, 4 tablespoons yogurt, 1 teaspoon vanilla, 2 drops of stevia extract.

Regular Toppings for my kids:
- Butter, honey, yogurt and berries

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I don’t know if you could tell from reading my blog – but I love the Atkins diet! I find myself feeling so balanced. This past week I have not been eating as much protein (skipped my salad with a protein for lunch) and have had more cravings and a weight gain. I had an overall “off” feeling with the food obsession coming back. But now I am back on track and feeling great. The few pounds that I gained are melting away.

As a former vegetarian/vegan I used to balk at anyone who mentioned the Atkins diet. Eating a diet high in saturated fats and shying away from grains and high carbohydrate foods goes against most “diet” guidelines. We have been bombarded with media and books to eat “low fat” foods and stick with eating only chicken breasts, egg whites, and skim milk. These foods are naturally high in fat and there is a good reason for that. Our bodies need that fat. To take out the fat means that we are altering the foods that we are eating to nourish and feed our bodies. “Low Fat” diets have made people fat – as a vegetarian/vegan I have been there and done that!

Saturated fat satiates us, slows our digestion, and helps us assimilate fat-soluble vitamins.

Saturated fat does not promote heart disease. I was surprised to find out that Dr. Atkins was a cardiologist and has helped many people at his clinic beat diabetes and heart disease. I recommend to anyone wanting to try the Atkins diet to pick up his book (Dr. Atkins’ New Diet Revolution) and read it. He has a great way of explaining how important regulating insulin is to health and why saturated fats are important for optimal health.

So what am I eating to lose weight?

Breakfast
3 whole eggs and 1 orange pepper

After Workout Snack
2 medium sized garden fresh carrots
Kefir Cereal – ¼ cup dried coconut, ¼ cup walnuts,  ½ cup plain kefir, 2 tblsp Chia Seeds, ½ tsp cinnamon, squeeze of lemon and one drop of Stevia. Mix and enjoy! Its yummy.

Lunch
2 servings of organic liver, 2 slices of organic low nitrate bacon (with all the drippings) , 1 tomato, 3 cups of salad

Snack
More plain kefir (1 cup) and a few slices of organic Havarti Cheese

Dinner
Raw green beans – about 2 cups
Roast beef (local, organic) with gravy and extra butter added

The kids had their end of the season soccer party. They had pizza and I brought some home for my husband. The smell of doughy yeasty pizza was very appetizing driving home in the car but I had no physical craving for it. Before Atkins I would have devoured at least half a large pizza. Now I just pass the food by without drooling! This truly is a “diet” someone can be on for a lifetime.

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The zucchini’s in my garden are growing like crazy. We ended up planting more than what we normally eat. So now I am trying to use them and eat them up before they grow to be dinosaur size. This morning breakfast was …

Quick Zucchini Fry

1 Zucchini
1 Tomato
2 tblsp butter
1 tblsp onion dehydrated flakes
1/2 tsp garlic powder
3/4 tsp paprika
1/4 tsp chili powder
1 cup shredded mozzarela cheese

Salt and pepper to taste

Melt butter in frying pan. Slice up zucchini and tomato and add to frying pan. Add onion flakes, garlic, paprika, chili powder. Cook until zucchini is soft. About 5-10 minutes. Add salt and pepper to taste. Serve on a plate and top with cheese.
612 Calories, 43grams Fat, 24 grams Carb, 36 gram Protein

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