When the weather turns cooler this is the go-to soup this family enjoys. It's almost a tradition in itself! I decided to attempt a more low carb version, that is, minus the potatoes and regular flour. After a few "test runs" this was the final version. I think I like it with cauliflower instead of potatoes.
The following recipe is definitely not the original. It's a heavily guarded secret!
Low Carb Clam Chowder
4 slices of bacon, chopped
1/4 c butter
1/2 yellow onion, chopped
4 celery ribs, chopped
1/2 cauliflower, chopped
2 Tbsp coconut flour (almond flour can also be used)
4 cups chicken broth
1 1/2 cups half and half
1 tsp thyme
2 cans chopped clams plus juice
handful of parsley, chopped
Cook bacon in a large soup pot. Remove when almost done, reserving the grease. Add the butter and melt on medium heat. Add the onion, celery and cauliflower, stirring until soft. Add the flour and stir some more. Add the broth, half and half, thyme and clam juice and bring to a slow boil, then reduce to simmer (low). Add the clams and parsley during the last 10 minutes. Serve immediately or cool down and refrigerate for later or the next day. This recipe will produce a thinner consistency than traditional clam chowder. (The potatoes help to thicken it.) But, it's not lacking in flavor!
I miss bread! I'm not going to lie. I fantasize about a warm crusty on the outside, soft on the inside chunk of French bread slathered with melting European butter (there is a difference). But, as I slip back to reality, I realize that bread is not on the menu for a while. Or, is it? After much searching for the right recipe I settled for a muffin that could be popped into the microwave in a pinch.
Disclaimer: This recipe is for the carb deprived only. It's not going to taste remotely like a chunk of French bread, bagel or slice of toast. IT IS UNIQUE, but satisfied my craving for bread. I plan to tweak the recipe a bit, add coconut flour next time instead of so much flax seed meal.
Low Carb Microwave Muffins
4 Tablespoons of flax seed meal
1/2 tsp baking powder
1/2 packet sweetener (stevia or truvia)
1 tsp cinnamon
1 egg
1 tsp butter
Place the dry ingredients into a coffee mug, mix and add the egg and softened butter. Mix again. At this time you can add some blueberries or raspberries (3 or so). Microwave for 1 minute. Remove from the mug, slather with butter or cream cheese and TRY to enjoy. Not bad!
Since the end of July this household has embarked on a journey into the land of LOW CARB! This is not an easy task for someone who loves bread and ice cream. To this day hubby and I have shared a scoop of ice cream and one small cupcake. A glass (or two) of wine is almost non-existent! I'm, of course, doing this to drop poundage while hoping to gain abundant energy....
We've been on an Atkins type eating plan for well over a month, more like 2 months, now! I've hit a plateau (WALL) after a loss of 6 lbs. After self analysis, I probably need to sleep better, reduce stress, drink more water and exercise more. Same old song!
To reduce any cravings for bread products, and they have been few, I made these maple pancakes with berries and a few drops of sugar-free syrup. Delicious! Even hubby raved about them...
Low Carb Maple Pancakes
2 eggs
2 oz (1/4 cup) soft cream cheese
2 Tbsp almond flour
1 tsp stevia or xylitol
pinch of baking soda
pinch of cinnamon
1/8 tsp maple extract
pinch of salt
First, blend the eggs and cream cheese well. Add the remaining ingredients and mix well. The batter will be VERY thin. That's okay... they will fluff up as they cook. Heat a skillet, put butter in and drop batter in (about the size of a baseball). Cook for a few minutes or until the edges appear DRY. Flip and cook a minute more until done. Garnish with a pat of butter, a few berries and a small amount of sugar-free maple syrup. This recipe makes about 8 pancakes. Soooooo good! Especially if you haven't had bread for a long period of time.
Is this recent eating plan worth it? The verdict is still out...will keep you posted!
I feel it is my civic duty to provide a few recipes for dealing with the prolific zucchini. We've been fortunate once again to have an abundance of zucchini, yellow squash and the ripening, as I speak, "better boy" big juicy red tomatoes! I discovered this year that eggplant, whether the thin Japanese type or mini globe specie, is a delicacy for squirrels! Here one day and gone the next! Oh well, they must be hungrier than me.
If you're wondering what to do with your bounty, look no further. You can make zucchini hash, zucchini soup, ratatouille, zucchini patties or sticks and for dessert, try the chocolate zucchini cake! In addition to these you can also, steam, saute with a bit of olive oil or coconut oil and eat it fresh from the garden, raw along with good ole ranch or blue cheese dressing!
Just click on the items above for each zucchini post.
Stay tuned for delicious tomato ideas!
A funny thing happened on the way to making one of my latest soup creations, Thai Coconut Shrimp, a future post. I had extra shrimp, six to be exact! Hardly a meal, so I decided to make a quick scampi accompanied by a small salad for lunch. Hubby was a bit surprised when he came in for lunch! Seriously, who makes scampi for lunch? Someone who is currently on the Atkins lifestyle! How can you feel deprived eating an appetizer that tastes so decadent? And, it only took 5 minutes to make!
Asian Scampi
1 Tbsp butter
1 inch of lemongrass concentrate (from a tube in salad section)
1-2 Tbsp minced shallot
1/4 cup unsweetened coconut milk
6 peeled, de-veined shrimp
1 tsp sliced scallions
1 tsp cilantro (optional)
In a small saucepan, melt butter, then add the shallot and lemongrass. Add the shrimp and cook on low-medium heat. Turn and add the coconut milk, stir until shrimp is done (just a few minutes). At the last second add the scallions and cilantro as garnish. The sauce will thicken and nicely coat the shrimp.
