Wednesday, November 30, 2011

Low Carb Strawberry Smoothie

After the pumpkin smoothie, I decided to try a strawberry smoothie. Sooooo simple. Soooo yummy.

No pictures yet because I keep drinking it all before I remember I'm supposed to take a picture. Oops!

Ingredients for 1 to 2 Servings:

  • 1/2 cup Frozen strawberries
  • 1/2 cup Plain or vanilla Greek yogurt (such as Stonyfield's Oikos brand or Fage)
  • 1/2 cup Heavy Whipping Cream (or other dairy substitute)
  • 1 tablespoon Smuckers Reduced Sugar Strawberry Jam
  • 1 tablespoon Ground flaxseed


1.Puree the strawberries. I like to set them out on the counter for an hour or two so they aren't rock hard.

2.Add the vanilla, cream and jam. Blend.

3.Blend in the flaxseeds and serve.

If you double or triple the recipe, this will keep nicely in the fridge (sans flaxseeds) for a quick breakfast on the go. Just don't add the flaxseeds as they gum up and form yucky clumps over time.

Sunday, November 27, 2011

Easy Low Carb: Ham, Cheese & Fruit Roll Ups

Got leftover ham? Try this as a quick snack or add a salad to make it a meal.

Take your ham, add brie, top with your favorite reduce sugar or sugar free jam, roll up and serve.

For appetizers, slice into bite sized pieces and insert a toothpick.

Wednesday, November 23, 2011

Low Carb Holiday Appetizer: Fruit, Cheese & Nuts

This elegant appetizer comes together with minimal fuss. All you have to do is toast some nuts and assemble.

Got kids? This would be a good recipe to delegate to them.

The cheese contrasts beautifully with the sweetness of the jam and the roasted nuts provide a richness of flavor that makes you go 'mmmm.'

  • Cheese of your choice: I used brie and a white cheddar
  • Reduced Sugar or Sugar Free Jam of your choice: I used E.D. Smith brand which has 6g carb per tablespoon.
  • Toasted nuts: I recommend walnuts, pecans and hazelnuts.

Quantities depend on how many appetizers you want to make. You'll want 1tsp of jam and 1 nut per piece of cheese.


1.Toast nuts at 350F for approximately 5 minutes. They will become fragrant when done.

2. If you want to smash the nuts do so, or leave whole. Or mix and match like I did.

3.Slice cheese and top with 1 tsp of jam (2g carb) and then finish with nuts.

Friday, November 4, 2011

Low Carb Pumpkin Smoothie: Healthy & Delish!

So everyone is sick around here and it was time for a treat. The sugary version of this recipe on Pioneer Woman inspired mine. It is really yummy and very adaptable to paleo, low carb, dairy free etc... ways of eating.

Perfect for breakfast (just add a little protein powder!) or an afternoon pick-me-up on the days the germs seem to be winning the war.

Ingredients for 3 Small Servings
  • 1/2 cup Frozen pumpkin puree
  • 1/2 cup Stonyfield Greek yogurt, plain or vanilla (or tofu or other non dairy substitute)
  • 1/2 cup Cream (or rice milk, almond milk, or coconut milk)
  • 1/4 cup Walden Farms sugar free pancake syrup (or real syrup or honey)
  • 1/2 tbsp Cinnamon
  • 1 tbsp Ground flax

1. Dump ingredients in blender and puree until smooth. You may need to scrape down the sides.