YAY!YAY!YAY!
OMG what an ordeal for me to learn how to copy and paste..WHEW!!LOL
Joan actually sat and did it while I watched..she was #$%&* her head
off because we couldn’t get it right…so we went back to group and
copied the address bar and copied then went here and pasted it…YAY!
I want to keep learning as much as I can…Its so exciting..
Barbara from Massachusetts
this one didnt come w/carb count so you may have to do your own
calculations on ingredients
also from another list
FLAXSEED MUFFINS
3 large eggs
1 1/2 sticks of butter, melted
4 T mayo
2 t vanilla
1/2 c DaVinci huckelberry sf syrup
1/2 c water
1 c Flax meal
3/4 c Atkins Bake Mix
1 1/2 t baking powder
1 c walnuts (optional)
Preheat oven to 350.
Prep the muffin pan by inserting foil cupcakes cups or spray with
cooking spray.
DO NOT use paper cupcake liners, or they will become part of the
muffin - inseparable!
Beat eggs and add the melted butter slowly while continuing to beat the
eggs.
Then add in the Davinci syrup and water and mix.
In a separate bowl, combine Atkins Bake Mix, flax meal, SomerSweet,
baking powder, salt and cinnamon and mix to evenly distribute baking powder.
Stir in the wet ingredients and mix well,
Divide the batter into 12 muffin cups, and bake for 30 minutes.
Done when toothpick comes out clean.
They should be stored in the fridge, and they also freeze well.
I think Rani was the author of this recipe also…
Linda
PASSING ON FROM ANOTHER LIST
RANI’S LOW CARB KETCHUP RECIPE
1 large can of tomato paste (12 oz)
4 tbsp brown Sugar Twin
1/2 tsp allspice
1/2 tsp garlic powder
2 tbsp apple cider vinegar
1/4 tsp salt
1/2 can of water
1 tbsp oil
Mix all ingredients together.
Cook and keep cooking and cook some more.
Add more water if necessary, up to another half
can.
Taste every so often and when it loses the raw
taste and tastes like catsup,
it’s done.
I THINK YOU COULD USE THE NUT OF YOUR CHOICE FOR THE CRUST.
FROM LOW CARB LUXURY
Holiday Pumpkin Pie
Ingredients for Pie Shell:
1/2 Cup almond flour
1/4 Cup macadamia nut flour
1/4 Cup pecan meal
1/4 Cup Splenda® or Sweet-N-Low®
1 Pkt Sweet-N-Low® or Cyclamate (mixing sweeteners gives a sweeter,
synergistic effect!)
4 Tbsp butter - melted
Ingredients for Pumpkin Filling:
1 can Pumpkin (not “Pie Filling” - it has sugar!)
1/2 Cup Splenda®
1 Tbsp Brown Sugar Twin®
2 Eggs - beaten slightly
3/4 Cup Heavy Cream
1 tsp Vanilla Extract (Use high quality unsweetened!)
1/2 tsp. salt
1 tsp Cinnamon
1/2 tsp Cloves
1/2 tsp Nutmeg
1/8 tsp Ginger
1/2 tsp Cardamom or Allspice (optional)
Prepare pie shell: Melt butter in a small bowl. Add ground nuts and
sweetener. Mix well.Press firmly into bottom and up sides of 8 or 9 inch pie
plate and refrigerate until firm.
Preheat oven to 350°F. In large bowl, mix all filling ingredients in the
order given. Use your own judgement about spices - some like a more
cinnamon-y mix and others like less. This is your call, but amounts listed
result in a rich, aromatic “classic” mix. You can also adjust sweetness to
your own taste (if you’re using the Canadian cyclamate based Brown Sugar
Twin you’ll get better, sweeter results than from the American sacharine
based version.) Pour mixture into prepared pie shell and place in preheated
oven until center tests done (about 45-55 minutes - ovens vary.) Allow to
cool completely before serving.
This pie must be kept refrigerated (no sugar to act as a preservative), but
this pie is amazingly delicious!! Top with artificially sweetened real
whipped cream if you like (I do!) This pie is at its best the 2nd day!
Makes 8 servings. 8 carbs per serving (allowing for fiber.)
FROM ATKINS.COM
Pumpkin Pie with Pecan Crust
Ground pecans, mixed with two kinds of flour, create a tender and flavorful
piecrust. This pie tastes like the real thingwith just a fraction of the
carbs. Be sure to leave enough time for chilling, which facilitates cutting
and serving.
2/3 cup soy flour
1/2 cup pecans, finely ground
1/3 cup whole-grain pastry flour
1/4 cup sugar substitute
6 tablespoons chilled butter, cut into 12 pieces
2 tablespoons ice water
1 can (15 ounces) pureed pumpkin
3/4 cup sugar substitute
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 large eggs
1 1/4 cups heavy cream
1. Heat oven to 425°F. In a large bowl whisk together soy flour, pecans,
pastry flour and sugar substitue. Cut in butter with a pastry blender or two
knives until butter pieces are about the size of peas. Add the ice water;
stir to combine.
2. Transfer crust mixture to a 9″ pie plate. Press along bottom and sides of
pie plate to form a crust. Place in freezer to harden, about 15 minutes.
3. Cover crust with aluminum foil and bake 15 minutes; remove from oven and
take off foil. Reduce oven to 375°F.
4. In a bowl, whisk pumpkin, sugar substitute, cinnamon, ginger, cloves, and
salt to combine. Mix in eggs, one at a time. Add heavy cream and mix well.
5. Pour filling into partially baked piecrust. Cover crust edge with
aluminum foil. Bake 40 minutes, or until filling is set but still a little
jiggly in the middle. Cook on a wire rack.
Carbohydrates: 16 grams
Net Carbs: 12.5 grams
Fiber: 3.5 grams
Protein: 7 grams
Fat: 31 grams
Calories: 354
Linda
Hey , guys can’t remember what list I saw this on but I wanted to try to
make these taco meatballs tonite!! Can someone please send it again!!! I
thought I had saved it but can’t find it! Sharon
hi barbara :))
im here. i have been sooooo busy with work… this is the season that the
salvation army just well ROCKS
i dunno whats up i will find out on tuesday which is my weigh in.. i do
however know that 4 pairs of my pre pregnancy jeans fit Woo hoo Hooooooooooo..
:)))
ya there a bit snug. but thankfully its gettin cold and i have the long
sweaters…
i ate chinese last nite. the first time i am still in my induction. this will
be week 3 cuz i cheated a few times. i had fried ckn and i know i was swollen
this morning sooooooo i dont think i will be doing that again..
the thing i love the most about atkins. is there really is no ? for me what i
can and cannot eat. this is the main reason i chose this diet.. and i also
noticed i am spending at least 50.00 less per week than before..
good luck on your diets i hope everyone has a wonderful weekend.
love
caroline
Lots of people seem to have disappeared…haven’t heard from
Rosa..hope she is ok…there seems to be only 4 people on here..very
unusual for induction group..especially now that they have started
posting right away..I think people were frustrated by waiting so
long…I know I was..but still am hanging in here..I do belong to
another group that is very active with great recipes…etc
Have a nice dy Barbara From Massachusetts
I am a “puter” illterate..but am trying to learn..what I still do
not know how to do is copy and paste..like in previous post there
are all kinds of sites in blue that you can just click on and go to
I want to be able to do that..If I was posting in another group how
would I be able to bring that over there so they could just click on
and go to???????Does anyone understand what I mean???LOL
www.ediets.com/news/article.cfm?code=24567&article_id=8361
com: 10 Low-Carb Substitutions You'll Love
From the 1st of each month to the 7th there is a 20/30%off of Atkins
products…I also bought the gold card which gave me another 30%
off…….Barbara From Massachusetts