Saturday, August 24, 2013

Cheese Snacks - Puffs & Crisps

I have seen this idea floating around the low-carb community over the years but I never got around to actually putting it to the test until tonight. I was VERY happy with my results and wanted to share!!!

Cheese Crisps

 These remind me of fried cheese ^_^

Hard Cheese, sliced thin and then cut into squares like this, the amount will vary depending on how many crisps you want! Place them on a piece of parchment paper - it doesn't need to be sprayed or anything.

Pop them in the microwave - in my microwave, I cooked them for 1 minute but yours may need a little less time or a little more time depending on your microwave. You want them to look like this.

Let them cool - they will crisp up a bit more as they cool down - you should be able to pick them up like chips now! They are really good!!!!!


  Cheese Puffs

Two slices of American-type Cheese, I used White American. You want to quarter each slice so you wind up with 8 squares.

 Pop these in the microwave for the same amount of time as the crisps!These will puff up with air instead of spreading out and becoming lacy like the others.

Here are both of the finished products. I am undecided on a favorite - they are both sooooo yummy! The puffs are a bit more carby then the crisps because of the processed cheese - mine was 1g/slice but 2g for 8 of these is actually pretty good. They are VERY satisfying.

Tuesday, August 6, 2013

Low Carb Spicy Thai Soup

I have been sick with a sore throat (and some seriously bad sunburn!) for the past couple of days. I don't get sick very often at all but when I do, I crave soup. Canned soups are typically high in carbs and chemicals and low in flavor. I opted instead to throw together some homemade soup. This soup has only FIVE ingredients, yep - you read that right and it is also super easy to throw together and it tastes wonderful!! This recipe makes 4 bowls of soup.

Spicy Thai Soup

2C 100% Natural Thai Ginger Broth
2C Water
1lb Ground Pork
1C Shredded Cabbage
1T Coconut Oil

Start by sauteing your ground pork in your coconut oil. You want to brown your pork and then add your shredded cabbage and cook it until your pork is completely done. This is to decrease the cooking time after the liquids have been added, so less of your liquids cook off. Once your pork is completely cooked through, add in the water and broth. Bring it to a boil and then lower the heat a bit and allow it to cook for an additional 10 minutes. It's really that easy!! This can of course be served with crusty bread for the carb eaters in the family but I ate it just like this and it was WONDERFUL.

Here's the carb breakdown:

2C Broth (12g) - This broth isn't super low in carbs but it packs so much flavor that it's well worth the added carbs!!
2C Water (0g)
1lb Ground Pork (0g)
1C Shredded Cabbage (3g)
1T Coconut Oil (0g)

15g Total Net Carbs/Four Servings = 3.75g/per bowl ^_^

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