Low-Carb Resources

I have pooled together many low-carb resources for your convenience. You will discover inspiring blogs and websites; and a bevy of LCHF food products! These resources can be found on the right sidebar of this blog. Scroll down to locate them.

I welcome feedback on any low-carb food items that you have tried, as well as sites that you enjoy or would like to recommend. Use the "comments" below to communicate with me.

Smiles,

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Holy Moly!

C'mon now. We all have horrible diet-food memories that have scarred us. I anticipated that a low-carb lifestyle would affect some of my favorite comfort foods, I was never willing to settle for bad?

I have observed my husband, Barry, and 17-year-old son, Brock, gobbling pancakes with gusto. Memories of Saturday morning pancakes or high school kidnap breakfasts raced back. I found that I missed the comfort food connection. 

George Stella's book, The Complete Low-Carb Cookbook, features a recipe for "Maple Silver Dollar Pancakes". The ingredients include eggs, maple extract, almond flour, milled flax seed, and substitute sugar (I use a stevia blend). Until today, I had not flirted with a low-carb pancake. It was time to change that.

Neither Barry or Brock are strictly low-carb, but they both eat what I prepare. As pancake lovers, they knew ahead of time that these pancakes were not traditional. With maple extract and a sugar substitute in the recipe, it is not necessary to use syrup. Nonetheless, the guys wanted some maple syrup on top. 

I had them rate the pancakes.

Barry-o-meter: 10

Brock-o-meter: 13

What did I think? Holy moly! It felt like I had been reunited with an old friend. Nothing tasted fake or compromised. The flaxseed added enough fiber that I was full after 4 3-inch pancakes. The texture was wonderful; and the baking powder and baking soda added enough fluff. All I added to the top was butter and a squirt of whipped cream.

Guess what! I'm giving one of these cookbooks away! To enter, click HERE.

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This or That?

I confess. I still look for ways to fudge while low-carbing. I employ requisite effort by carefully reading labels and menu descriptions. Still, there is not always enough transparency in explanations. For instance, I ordered this...

Mushroom Burger

Brimming with crimini mushrooms sautéed in red wine, caramelized onions, lettuce, and mozzarella cheese. Holy mouthwatering, Batman.

I added waffled sweet potato fries. My son, Brock, was the designated eater, meaning that I would have 2 to 3 fries and he would whisk the balance out of my reach. (Brock understands my weakness for potatoes.) The rest seemed innocuous. 

Yet, my first bites were a surprise. Sugar had been added to the sweet potato fries and to the caramelized onions. I have never added sugar to either because I think both are sweet enough. Being sugar-free, my tastebuds did cartwheels. The sweetened onions affected the mushrooms, so I ended up eating only a few — along with the bun-less burger. The "Coke" glass contained unsweetened ice tea.

I was going to get this Cobb Salad and I wish that I had. For a low-carber, this salad really deserves a "Holy Mouth Watering, Batman." 

Cobb Salad

A tower of fresh greens topped with grilled diced chicken, crumbled bleu cheese, bacon, egg, avocado, tomatoes, and black olives. Served with bleu cheese dressing.

I have had ordered this several times. There are no hidden surprises. I devour every morsel and I don't feel hungry for a many hours.

So, what did I learn from this? If I don't want a surprise party, ask questions before ordering.

Surprised by Fries,

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COOKBOOK GIVEAWAY!

THIS GIVEAWAY 

HAS ENDED.

Everlovin' Low-Carb was launched on June 28th of 2016. I am approaching my first year anniversary! If you are familiar with operating a blog, you know that the hardest work is in the building and decorating. Once that is accomplished, the fun begins!

This is my 66th post. I have not invested in paid advertising, but I have shared my enthusiasm on social networks such as Facebook, Twitter, and Instagram. This exposure alone has generated 6200 visits to my blog. I may be tootin' my own horn, but I think this calls for a GIVEAWAY!

George Stella, veteran Food Network chef and author, recently published The Complete Low-Carb Cookbook. I have the digital version on my iPhone. Now, I am giving away a hardcopy version!

Amazon writes...

The Complete Low-Carb Cookbook is not just George Stella's best collection of recipes, but his definitive word on low-carb eating. With hundreds of helpful tips, you aren't just following along; you are learning how to use Stella's techniques to reinvent any of your own recipes without the use of processed foods. You are also learning how these techniques helped his family of four lose over 650 pounds. 

Over 60 full-color photos will help you present dishes that look as good as they taste. All 130 recipes are made without any wheat or added sugar, making them gluten-free, and great for diabetics as well.

How you enter...

1. CLICK "COMMENT" BELOW.
2. LEAVE A MESSAGE.  (a.) Mention your favorite Everlovin' Low-Carb posts. (b.) Leave your NAME and STATE. (c.) Enter only once.
3. PUBLISH YOUR COMMENT.
4. EARN EXTRA ENTRIES. Have your FRIENDS mention you in their comments and I will give you a bonus entry!
5. DEADLINE TO ENTER:  Friday, March 31, 2017 at 11:59 P.M. PST. The winner will be selected on the next day through a random drawing.

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Spaghetti Squash and Basil Dried Tomato Pesto

Whether we fall back or spring forward, 

it takes me 6 months to get used to it.

~Karen June Miller

What is it about springing forward? We never complain when we gain an hour in the fall. We can even stay up too late and not kvetch. Yet, when 1 little hour disappears, people yawn through the workplace and murmur fatigue. 

After surviving the lethargy, I decided to keep dinner simple tonight. I served this dish with hamburger patties.

SPAGHETTI SQUASH AND BASIL DRIED TOMATO PESTO

• 1 medium spaghetti squash
• 1 6 oz. container of Rising Sun Farms Basil Dried Tomato Pesto
• Parmesan cheese
• Salt and pepper to taste.

1. Poke holes in a medium spaghetti squash. (I use a small screwdriver used to repair eye glasses.)
2. Microwave for 10 minutes, flipping halfway through the cooking. 
3. Allow the squash to rest for 5 minutes.
4. Slice in half and scoop out the seeds. 
5. Pull apart with a fork and place in a bowl.
6. Add the pesto, salt, and pepper. Toss and top with Parmesan cheese.
7. Serve with a protein of your choice.

Cooking Time: 15-20 minutes

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Blistered Eggplant With Tomatoes, Olives, and Feta | Martha Stewart Living

If you have ever read Martha Stewart Living, you know that there are 4 tear-out recipe cards featured in each edition. I have been saving these recipes for years. Most recipes are already low-carb or can be easily adapted. This one will have you salivating just by reading it.

Blistered Eggplant With Tomatoes, Olives, and Feta

Martha Stewart Living

(Slightly adapted for low-carb)

Active Time: 20 min.

Total Time: 50 min.

Serves: 4

• 1 large eggplant (about 1 3/4 pounds), cut into 1/4-inch-thick rounds
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 3/4 pounds mixed tomatoes: small one halved or quartered, or large ones cut into 1/4-inch-thick-rounds
• Coarse salt and freshly ground pepper
• 6 ounces feta, crumbled
• 1/2 cup mixed olives
• 1/2 cup lightly packed fresh flat-leaf parsley leaves

1. Preheat broiler with rack 6 inches from hear source. Place eggplant rounds on a wire rack set on a rimmed baking sheet. Broil until eggplant is blistered and deep brown on one side, 10 to 12 minutes. Flip and broil until blistered on other side, 10 to 12 minutes. Immediately transfer to a large bowl, toss with oil, and cover with a plate. Let stand until softened, 10 minutes.
2. Arrange eggplant and tomatoes on a platter, seasoning each layer with salt and pepper and drizzling with oil before adding next. Top with feta, olives, and parsley.
3. Serve with low-carb bread.

Smiles,

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Provolone Taco Shells

Can we taco? You bet! 

Traditional corn and flour tortillas add substantial carbs to a meal. Even low-carb tortillas add up quickly. Lettuce wraps or lettuce boats are a nice alternative, but have you tried baked provolone taco shells?

I  discovered these taco shells through Kathryn's Low Carb Kitchen in a recipe called "Bacon Taco's". I was intrigued by the use of cheese for the shells because carbs would not be an issue. After trying them, the texture and taste satisfied anything I had missed with conventional tacos. 

Pictured here are 3 tacos filled with ground beef, sautéed onion, cheddar, and avocado. The shells are seasoned before baking and become golden in the oven's heat. Here is the adapted recipe from Kathryn's website. 

PROVOLONE TACO SHELLS

Adapted from "Bacon Tacos"

—a recipe from Kathryn's Low Carb Kitchen

Ingredients

• Round Provolone cheese slices
• Garlic powder
• Mexican spices

Directions

1. Preheat oven to 350 degrees.
2. Place parchment paper on a pizza stone. (You can spray the parchment with cooking spray, but I found this unnecessary.)
3. Evenly space 4 slices of Provolone cheese on the parchment. Sprinkle lightly with garlic powder and Mexican spices.
4. Bake for 10-11 minutes until color is golden.
5. Immediately pick up each shell and drape it over the peaks of a non-stick taco rack. Allow to cool.

NOTES: 

• Drape the cooked cheese quickly so they won't crack as they cool.
• I make these ahead of time and store in a ziplock bag until I'm ready with my preferred fillings.

For Bacon Tacos...
Fill with bacon, cheese, cilantro, avocado, sour cream, and taco sauce.

Nutrition for each shell... 
Calories: 50
0 Net Carbs
Fat: 12
Protein: 11

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Pili Nuts | Low-Carb Perfection!

Once upon a time, I was a sugar burner. After going low-carb, my body fell headfirst in love with FAT! In fact, my body burns fat for fuel. I can happily indulge in plenty of high quality fat and feel full faster. So, it behooves me to search for fatty foods that will satisfy me in ways a low-fat diet never could.

Nuts have always been a favorite snack of mine. Granted, I was first enamored with peanut butter which is actually a legume. It was an introduction nonetheless. I went on to appreciate the entire nut family.

I never knew about pili nuts until I heard Jimmy Moore feature them on Livin' La Vida Low-Carb. I was curious, so I ordered a 5 oz. bag of this nutrient-dense supernut. Jason at Hunter Gatherer discovered pili nuts in the Philippines and his company is the first in America to offer them.

The smooth buttery taste is addicting! Yet, by eating them slowly, I need very little. The high fat combined with coconut oil quickly satisfies.

The Hunter Gatherer website lists the following attributes...

• Perfect Ketogenic Snack 
• Paleo 
• Vegan 
• Raw 
• Highest Magnesium of any nut 
• Naturally Gluten Free 
• Sprouted 
• Highest Oil/Fat Content of any nut 
• Sustainable 
• Hand Shucked 
• High In Manganese 
• Excellent Source of Vitamin B1 
• Non GMO 
• Lowest Carbs of any nut 
• Hand Harvested 
• Wild Harvested 
• Good Source of Phosphorus and Copper

You can purchase pili nuts directly from Hunter Gatherer HERE. You will get 10% off of your first order if you use Jimmy's Promo Code: LLVLC.

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