Tag Archives: Low carb cooking

Low Carb Brownies vs. Scriptwriting…hmmm!

Low Carb wins the day!

Low Carb Brownies win the day…of course!

Having gotten this recipe done to my satisfaction, all that remained was to win the highly coveted “Hubby Award”. To get a nomination for the Hubby Award, a low carb desert recipe must not elicit a comment such as “tastes like sawdust” or “maybe it will be okay with ice cream”. This low carb brownie recipe underwent 4 iterations, all of which either ended up in the trash or will actually be eaten with ice cream at a much later date (when we are desperate!). The final and Hubby Award winning version of Low Carb Brownies succeeded by being  “full of oozing chocolate chips” and  “dense and chewy like real brownies”. There you have it. Try my recipe and collect your own Hubby Award!
Here it is:
Low Carb Brownies
4 oz. Ghiradelli 60% Cacao chocolate chips or bar, melted and cooled
10 oz. cream cheese, slightly softened
16 Tbs. (2 sticks) unsalted butter, slightly softened
1 1/2 C. Splenda
6 large lightly beaten eggs
2 tsp. instant coffee granules
1 1/2 tsp. pure vanilla extract
Dry Ingredients:
1 C. Almond meal (Bob’s Red Mill)
1/2 C. Vital Wheat Gluten protein powder (Bob’s Red Mill)
6 Tbs. Dutch-processed dark cocoa powder
1/4 tsp. salt
1 1/2 tsp. baking powder
6-8 oz. Ghiradelli 60% Cacao chocolate chips for stirring into batter.
Preheat the oven to 350 degrees with convection fan running. Butter a 13 x 9-inch baking pan (lining the bottom with parchment paper is optional, but works well if it is also buttered). In a large bowl, beat the cream cheese and butter until smooth. Beat in the melted, cooled chocolate and fold in the Splenda. Beat in I/3 of the eggs at a time, scraping the bowl well after each addition. Add the coffee and vanilla extract. Beat until combined. In a medium bowl, mix the almond meal, VWG protein powder, cocoa, salt, and baking powder. Add 1/2 the dry ingredients mixture at a time and beat well. Fold in the chocolate chips. Scrape the batter into the prepared pan and smooth the top. Bake for 25 minutes on convection until the top is firm (ovens may vary). Cool before cutting. Store brownies covered, in the refrigerator. Note: these brownies are low carb but not gluten free. If you want gluten free just use only almond flour (1 1/2 c.).

Low Carb Broccoli-Cauliflower Salad!

Low Carb Broccoli-Cauliflower Salad

Chopping a Low Carb Broccoli-Cauliflower salad and pounding the keyboard!

I’m writing another script, getting my daughter packed up for college, and making a traditional treat for tonight’s dinner. This salad has been a favorite in our family for many years. It just “says” summertime, with it’s crunchy elements and sweet-tangy dressing. Years ago we made the dressing for this salad with sugar.  We didn’t have a clue about low carb eating.  In recent times, we started using splenda as the sweetener and, with that one change, the Low Carb Broccoli-Cauliflower salad was born. This recipe makes enough to serve a whole bunch of people, or to use as a light dinner by adding some fish or chicken.
Here’s the recipe:
Chop up these ingredients and put in a large bowl:
1 Cauliflower (cut in small pieces)
A matching amount of Broccoli (cut in small pieces)
1/2 pound sliced mushrooms (can be chopped a bit)
1 small purple onion (chopped)
1-2 stalks celery (sliced and chopped)
2-3 Tablespoons golden raisins
1/4 cup sliced almonds
Make this dressing:
1 cup light olive oil
1/2 cup white wine vinegar
1/2 cup Splenda
1 T. Italian seasoning
2 tsp. dry mustard
1 tsp. salt
Pour dressing on salad and toss to coat the pieces.
Chill for 3 hours.

Low Carb Quesadillas!

Low Carb Quesadillas dressed up with chicken, broccoli, fresh tomatoes, pizza sauce and mozzarella cheese were the hit of the evening for my daughter and her boyfriend, both going off to college in a month. Little did they care, or even realize that these treats were low carb, as they liberally sprinkled the tasty quarter-rounds with hot pepper flakes. It was no surprise to me when they simultaneously got the idea to go get ice cream. Yes, I’d want ice cream too, if my tongue was on fire! So off they went, living the last remaining nights of summer freedom before the onset of intellectual challenges from two of the most vaunted institutes of higher learning our country has to offer. We shall watch and report.

In the meantime, after you finish your low carb quesadillas, please watch my latest video, which is in the post just before this one.  If your family is worried about paying for college,  don’t hesitate to look at schools which offer well-developed co-op programs. If your student gets involved with one of these programs, he/she will earn money while going to school half the year and working the other half of the year. There is also a better-than-even chance of getting employed by  the co-op employer!

Low Carb because I used low carb burrito wraps!
Yummy and infinitely variable!

A Low Carb Pasta moment!

This week I am writing a script about repaying your student loans. This is for a few weeks from now.  Needless to say, this is a stressful subject.  So much to explain in under 3 minutes!  It just makes me want to eat a giant bowl of PASTA! What’s a low carb College Money Mom to do?  Why, cut up a spaghetti squash, of course! Voila! Low Carb Pasta!


You know you want some! Do this:

Cut a spaghetti squash in half. Scrape out the seeds and other goopy stuff,  leaving the rind intact.

Cut it in quarters and put it in a microwaveable cooking bowl. Put in an inch or two of water. Cover and nuke for 10-12 minutes on high.

It’s done when you can poke a fork through the rind material and it starts to shred easily. Drain and put the pieces aside to cool a bit. When you can hold them comfortably, remove all the shreds of cooked rind. Guess what it looks like? Yup, spaghetti! Yay!

You can eat it plain or with spaghetti sauce. I like to add melted butter (real butter please), salt , a little garlic powder, and a generous crank of my favorite black pepper.  Back to work now…see you on Youtube!