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Topics - CaliGirl

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Vegetarian Recipes / Savory Muffin Omelet To Go
« on: November 21, 2010, 03:32:49 PM »
Savory Muffin Omelet to Go

5 eggs
2 tablespoons heavy whipping cream
1/2 teaspoon cream of tarter
1/2 teaspoon baking powder
2 tablespoons McCormick Salt-free seasoning blend (or create your own)
1/2 cup mushrooms
6 teaspoons chopped scallions or green onions
6 tablespoons Cheddar Cheese (or your favorite) grated
1 one ounce slice of natural Swiss cheese cut into 6 equal squares

Preheat oven to 350 degrees.

Heavily butter six muffin cups.

In a bowl whisk eggs very well, then whisk in heavy whipping cream, seasoning blend, baking powder and cream of tarter and set aside to rest. (Salt and pepper if desired).

Divide the mushrooms evenly between the six muffin cups.
Place one teaspoon of scallions or green onions in each muffin cup.
Place one tablespoon of the grated cheese into each muffin cup.
Whisk the egg mixture once again and divide evenly between the six muffin cups filling near to the top. Swirl the mixture lightly with a fork to mix with the egg mixture.
Float one square of the sliced Swiss cheese on the top of each filled muffin cup.

Bake at 350 degrees for 20 to 25 minutes until done. The omelet will rise like a muffin/popover, and form a crispy crust around the edges and bottom, the Swiss cheese will melt and create a 'glaze' on the top. These will be dense and will not go flat when cooled.

Breads and Crackers / Cauliflower Pizza Crust and/or Breadsticks
« on: November 21, 2010, 02:57:07 PM »
This recipe was on Dr. Oz and is way too good not to share!
This could be football food too!!

Cauliflower Pizza Crust and Breadsticks:
1 cup cauliflower, cooked and riced/grated
1/2 cup shredded mozzarella cheese
1 egg
1 tsp oregano
2 tsp basil
2 tsp parsley
1/2 tsp fennel
1 green pepper
1 onion
1 tomato
Garlic powder, to taste

Chop pepper, onion and tomato. Set aside. Steam the cauliflower, let it cool and then grate it.

Combine grated cauliflower with the mozzarella and egg in a large bowl. Spray a circular or rectangular metal pan with cooking spray before spreading the dough evenly (or use silicone baking board or parchment paper). Sprinkle the dough with fennel, oregano, parsley and basil. Add garlic powder.

Bake at 450° F for 12-15 minutes. Remove the dough from the oven and sprinkle chopped green pepper, onion and tomato, as well as the remaining mozzarella cheese on top. Return the pizza to the oven. Turn the heat up to broil and leave in until the cheese has melted and the crust is crispy.

Nutritional Information for the entire crust:
Calories: 434, fat: 25 g, carbohydrates: 8 (net), 13 if counting all, fiber: 5 g, protein: 41 g.

Nutritional Information for one serving: 109 calories, 7 grams fat, 2 net carbs, 1.5 grams fiber, 10 grams protein.

Pictures here:

Dinner Recipes / Mock Fried Abalone
« on: November 19, 2010, 11:35:30 AM »
Mock Fried Abalone

4 Chicken breasts                             No carbs
1 bottle Clam Juice                           No carbs
Your favorite no/low carb breading/coating mix
2 Eggs
Garlic Powder
Onion Powder
Olive oil

Pound the chicken breasts very, very thin and place in bowl or ziplock bag.
Pour in clam juice and marinate in refrigerator for at least 24 hours.

Drain and blot chicken breasts, then sprinkle with garlic powder, onion powder, salt and pepper to taste.

Beat egg white to soft peaks and fold in yoke (or not or just use an egg wash or egg beaters).

Dip the chicken breast in egg.
Dredge lightly through your favorite no carb coating/breading mix.
Fry in olive oil until lightly browned and chicken is cooked.

Can add a light sprinkle of Parmesan to the coating if not already included.
Can also add a small amount of dried parsley, thyme, tarragon, chives, or any of your favorite dried herbs.

Desserts and Sweets / Jicama "Apples"
« on: November 09, 2010, 12:25:31 PM »
This is from another site. The recipe calls for Splenda either liquid or granulated. I switched it to Xylitol. Depending on what brand of Xylitol is used the carb values are changed so I'll leave it to your individual calculations.  :D
(Please see note at the bottom)

1 medium jicama, about 1 pound (see comments below) 
1 tablespoon butter
1/2 teaspoon blackstrap molasses    
3 tablespoon Xylitol or to taste
1 tablespoon lemon juice       
1/2-1 teaspoon cinnamon, or to taste

IMPORTANT: You must plan ahead to make this recipe. The jicama needs to be frozen for at least a couple days before you can turn it into "apples". The freezing step is very important or the jicama will never get soft no matter how long you cook it or at least not within a reasonable time. Freezing causes the jicama to turn quite soft in its raw state.

Peel the jicama and cut into manageable sized chunks. Thinly slice the jicama into pieces about the size of apple slices. It doesn't matter if they're actually shaped like apple slices as long as they're about the right thickness. They should be about 1/8" thick and no thicker than 1/4". Put the sliced jicama into an airtight freezer container and freeze for at least a day or two or until you need them. To use them, you'll need to thaw them in the refrigerator overnight then drain off any liquid.

Put the jicama slices in a microwaveable casserole dish with a lid. Add the remaining ingredients and microwave on HIGH power about 4 minutes. Stir, then continue microwaving and stirring in 4 minute increments until they reach the desired consistency. Probably took about 15-20 minutes to become tender. They will still be slightly crisp and somewhat chewy. The jicama will eventually absorb all the liquid and the finished texture is somewhat like dried apples.  Serve warm or chilled.

Makes about 4 1/4 cup servings

NOTE:  Using liquid splenda the recipe is about 5 net carbs per serving.
I haven't tried it yet, but they looked REALLY good.
If this was used as a condiment instead of a fruit serving you could probably get 8-12 servings and the carb content really drops.

The author said they probably would not work in an apple pie. Maybe a bit on a GG crispbread. Serve with pork chops, over low carb ice cream??

Dinner Recipes / Spinach Ricotta Pie
« on: November 08, 2010, 07:33:16 AM »
Spinach Ricotta Pie
(serves 6)


Preheat oven 375

3 10 oz packages frozen spinach     (7.38 net carbs)
6 oz ricotta (whole milk)                 (5.1 carbs)
2 Tbsp butter  (optional)                 (0.1 carb)
4 oz mozzarella cheese (shredded)  (6.4 carbs)

Cook the spinach and drain really well. Add the butter and then the ricotta.
Salt and pepper to taste. Stir in half of the mozzarella.
Place in a baking dish and cover with foil.

Bake at 375 for 20 minutes. Then uncover, sprinkle the top with the remaining
mozzarella cheese and bake uncovered for 15 minutes to brown and melt the cheese on top.

Total Recipe Carbs = 18.98  Net carbs = 3.2 per serving

Please see below for other add-ins and ideas! Awesome!

I think I did something and messed up the notifications and I don't know how to fix it.  (Read as technically challenged  :-[  )

Before I "fine tuned" my profile options when signing in there were two links at the top: One showing all new posts since last log in and the other showing new posts to threads I had posted on. Somehow  . . . . those went away.

Can someone please help and tell me how to get them back?


Ask Umpa / Powdered Sugar Substitute
« on: October 31, 2010, 02:24:36 PM »
Umpa or anyone --
Is there a substitute for powdered sugar? The cookies I'm trying to convert -  in their full sugar version uses powdered sugar, which makes them melt in your mouth, was wondering if there is a substitute?  Thanks

Ask Umpa / Biscotti
« on: October 30, 2010, 08:35:26 AM »
Does the new cookbook have a Biscotti recipe in it?

Dinner Recipes / Mexican Chicken Kiev
« on: October 26, 2010, 04:10:38 PM »
One of my favorite recipes from more carnivorous days  . . .

Mexican Chicken Kiev

4 boneless chicken breast halves  
1 can whole green (Ortega's are good) chilies  (8 carb)
4 ounces Monterey Jack cheese, cut in 4 strips (zero carb)
1/4 cup Parmesan cheese, grated  (1 carb)
1/2 bag pork rinds, pulverized
1 tablespoon chili powder
1/2 teaspoon Kosher or RealSalt
1 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon coarse ground pepper
8 tablespoons butter, melted

Pound chicken breasts to 1/4 inch thickness. Season with salt and pepper if desired.

Slice opening in the top of one whole chile to form a pocket. Place 1 strip of cheese inside. (Should be able to slide in from the top). Place 1 cheese-filled chile and in center of each chicken breast. Roll up and tuck ends under so cheese will not melt out. (Toothpick works well to secure it)

Combine pork rinds, Parmesan cheese, & seasonings.

Melt butter in a shallow dish in microwave. Dip chicken rolls in butter then roll in coating mixture. Place chicken rolls seam side down in a baking dish. Drizzle with the remaining melted butter over the chicken.

Cover & chill several hours or overnight if desired. (Not necessary but it sets the butter and chicken comes out juicier)
Bake uncovered in a 375 degree oven for 25 minutes or until done.

Four servings - 2.25 carbs per serving.

Serve with Doug and Umpa’s Spanish Rice and Refried beans on the FTS Mexican Fiesta menu! Ole!

General Discussion / Fiber
« on: October 08, 2010, 12:59:39 PM »
Sorry - another question (or two)

If the carbohydrate content of a sauce or dish is on the high side (say 7 or so) can adding a fiber supplement reduce the overall carbohydrate count?


I just bought a package of kelp noodles which I haven't tried yet and wanted to know if anyone has tried them? If they're bad please stop me!  :D  I was going to try to make a quasi Pad Thai kind of thing with albacore, a mix of julienne vegetables and ginger. The entire 12 ounce package has 18 calories, 3 gm carb and 3 gm fiber, recommended serving is 1/3 packet.

General Discussion / Raw Veggies versus Cooked Veggies
« on: October 08, 2010, 12:28:18 PM »
Does anyone know if the carb content is higher in cooked vegetables than raw? Does the fiber count go down once veggies are cooked? I haven't been able to find any research or numbers. An endocrinologist told me some years ago that if I cooked my vegetables I may as well eat bread. I know it was an exaggeration but since I rarely eat meat I was curious. Thanks.

General Discussion / Tropical Storm Nicole
« on: September 28, 2010, 10:21:27 PM »
I just saw the weather report for Florida Keys, and the Carolinas. Having noticed many of the members of this Community live in these areas my prayers are with you. Praying Nicole will fizzle out before she hits Florida -- it could happen  ;D. Blessings for safety and no damages to you all.

General Discussion / Good Morning From California!
« on: September 27, 2010, 01:28:10 PM »
This feels somewhat like watching a favorite TV show for a season and then ending up on the cast! I feel like I know some of you personally already from reading your posts! I have been hanging out for nearly a month, reading, learning and being encouraged by your success. I finally ordered the book and am looking forward to this journey with you.  I have at least 20 questions and I'm sure most of them will be answered after reading the book, so eagerly awaiting its arrival. I'm one of those challenging people who rarely will eat anything with a face and can't do soy, so I will especially look forward to tips and learning from others living a plant-based, low-carb lifestyle.

Anyway, just wanted to say hi and that I am looking forward to standing in the winner's circle with you!  8)

P.S. I come bearing gifts (sort of)  ;D. Truelemon is giving away free samples of their products - no calories, no fat, no sodium, no protein, less than 1 carb per packet and 25% of the daily RDA for Vitamin C! True Orange is my favorite. One packet lightly flavors a quart and a half of water! Here's the link

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