From The World According To Eggface, who has apparently lost her mind.
I just stumbled upon this recipe while looking for information about a new protein powder sample I have:
Chocolate Chip Cookies (Low Carb)
|Preparation Time:||10 minutes|
|Bake Time:||10 minutes|
Nutrient Content Claims:
*Net Carbs = Total Carbs minus Fiber and Sugar Alcohols
I am slightly grateful that my local Starbucks closed. (WHAT THE??! BETH!! HOW DARE YOU SAY SUCH A THING!!) It's just that, I was going there nearly every. day. And, adding a pump of mocha here, a pump of pumpkin THERE, and those calories ADD UP FAST. Do not get me wrong, I am still a very good customer (buying pounds of espresso beans at a time) BUT, I'm not finding myself going just to GO anymore. Only when we're in the area of one, you know?
4 oz of non fat milk (Beth will use Light Vanilla Soy)8 oz of water (Beth will probably use ice cubes, and blend this instead)1/2 teaspoon pumpkin pie spice (Sugar-free pumpkin syrups ARE available, but I haven't seen any or have any.)1/4 teaspoon vanilla2 scoops of CLICK Espresso Protein PowderSquirt of sugar free whipped cream
- Pour 4 oz of non fat milk in shaker cup. Add 1/2 teaspoon of
pumpkin pie spice and 1/4 teaspoon of vanilla. Shake to blend spice
with milk. Add 8 oz of water to shaker cup, top with 2 scoops of
CLICK, seal and shake. MM adds: I would likely make this in the blender with ICE, pour into a large glass and sip.
*To make CLICK hotPour into large microwave cup. Heat in microwave for one minute.
Remove from microwave and stir with spoon. Reheat for 30-45 seconds to
desired temperature (warning: do not shake after heating). Top with a
squirt of whipped cream, sprinkle with pumpkin pie spice, CLICK on and
- 16 ounces OhYeah! Ready to Drink Protein in any flavor (It comes in Vanilla, Chocolate and Strawberry, those of you who just got the 8 ounce bottles from OhYeah! use two!)
- 1 packet sugar free Jello pudding mix (Your choice)
- Mix the daylights out of it and let mixture set in fridge for 15-20 minutes.
Protein Pudding that doesn't take like monkey ass! It was smooth, thick and super-good. Not too gelatinous that I could not eat it, remember, I am not a fan of pudding. I ate a few bites and threw it in the freezer for scraping delight later.
- Or – use ice cube trays and popsicle sticks for OhYeah! Protein Pops*!
I don’t have a garden, but if I did, it’s zucchini time, and I would be making this RIGHT NOW. *drool*
To shred the
zucchini use a box grater – most micro planes are too fine, you want
shredded zucchini, not mush. Feel free to play around with the “add-in”
ingredients – for example, use whatever chopped herbs you like. I had
dill on hand, and I like how it tastes with summer squash, so dill it
was. I suspect anything from chopped olives, sun-dried tomatoes, or
chives, to spices, chopped spinach, or corn could work here. Also, when
I have the time and inclination I’ll drain the ricotta through
cheesecloth to get even more moisture out of the cake, but to be
honest, most times I won’t bother. Lastly, I use a springform pan here,
but you could use an equivalent baking dish or deep tart pan as well.
2 cups zucchini, unpeeled & grated
1 teaspoon fine grain sea salt
2 1/2 cups ricotta cheese
1/2 cup freshly shredded Parmesan cheese
2 shallots, chopped
2 cloves garlic, chopped
1/4 cup fresh dill, chopped
zest of one lemon
2 large eggs, well beaten
1/3 cup goat cheese, crumbled
drizzle of olive oil
Preheat oven to 325F degrees, racks the middle. Butter/oil a 7-inch springform pan.
In a strainer, toss the shredded zucchini with the salt and let sit
for ten minutes. Now aggressively squeeze and press out as much
moisture as you can. Set aside.
In the meantime, combine the ricotta cheese, Parmesan cheese, shallots,
garlic, dill and lemon zest in a medium bowl. Stir in the eggs and
continue mixing until well combined. Now stir in the shredded zucchini.
Fill the springform pan with the ricotta mixture and place on a baking
sheet. Place in the oven and bake for sixty minutes. If there is any
moisture left on top of the cake at this point, carefully use a bit of
paper towel to dab it off. Now sprinkle with the goat cheese and return
to the oven for another 20 -30 minutes or until the goat cheese is
melted and the cake barely jiggles in the center (it will set up more
as it cools).
At this point, if the cake is baked and set, but the top isn’t quite
golden, I’ll zap it with the broiler (just about a minute) to get a bit
more color on top. Remove from the oven and let cool five minutes, then
release the cake from its pan. Cool completely, serve at room
temperature drizzled with a bit of olive oil and a few sprigs of dill.
101 Cookbooks http://www.101cookbooks.com/
A fave recipe from Chef Dave's book: Culinary Classics: Essentials of Cooking for the Gastric Bypass Patient (I have trouble with eggs in general, but I CAN eat deviled-type eggs, and even better if I smash the entire egg into a "egg salad" type concoction.)
- 12 fresh eggs
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup mayonnaise
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon celery salt
- 1 tablespoon parsley, minced
- Hard boil eggs
- Peel and cut eggs in half to make 24 egg halves.
- Mash yolks and mix well with all other ingredients.
- Finally, spoon yolk mixture into hollowed egg shells.
- Yield: 24 egg halves.