Jiggly Cheesecake

Jiggly Cheesecake (CarbWarsCookbooks.com)

My low-carb, stovetop version of Japanese Jiggly Cheesecake is much less tedious and it gets its jiggle in a totally different way, but it jiggles just the same!

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HAM AND GOAT CHEESE PIE

ham and goat cheese pie

This savory, hearty pie has an easy-to-make, bread-like crust filled with rich, cheese custard. It is perfect for breakfast, lunch, or dinner and makes enough to feed a family with leftovers. It is definitely one of the best things I ever ate! HAM AND GOAT CHEESE PIE Crust ingredients: 1 cup finely ground almond flour ¼ cup coconut flour 2 tablespoons hemp hearts, sesame seeds, or finely chopped nuts 1 tablespoon psyllium husk powder 1 teaspoon baking powder ¼ teaspoon sea salt 3 tablespoons coconut oil,…

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ROAST PORK WITH MOJO SAUCE

Crisp, succulent, roast pork with onions in a spicy, fragrant, citrus sauce. Prepare to fall in love with the flavors of this famous Cuban dish. Low-carb, gluten-free, dairy-free, sugar-free, Paleo.   I discovered what all the fuss was about the first time I had Mojo Roast Pork in a local place called The Twisted Cafe in Woodenville, WA. The owner based his menu on his mother’s traditional Cuban recipes. After I tasted his mojo pork, I went straight home and starting looking for recipes, partly…

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THE PERFECT STEAK WITH FRIED LEEKS

You may like these fried leeks better than french fries. Pair them with a perfectly cooked, uniformly rare steak for a meal that rivals any at your favorite steak house! FRIED LEEKS Leeks naturally separate into thin layers that are uniform in thickness so they make fries that crisp up quickly without a coating of flour or batter. They have so much flavor you won’t need a dip or sauce. Fried leeks have been popular for a very long time; Martha Washington had a recipe…

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HERB ROASTED OLIVES

An Amuse Bouche is a flavorful, bite-sized appetizer that “entertains the mouth” as it awaits the main event. Set out dishes of assorted olives and nuts, and no one will complain, but roasting the olives makes them slightly chewy and concentrates the flavors in a way that is guaranteed to keep your bouche amused. Serve them solo with skewers for spearing or with  low-carb crackers or Parmesan Fricos. Ingredients: 1 cup (4 ounces) pitted black olives 1 cup (4 ounces) pitted Kalamata olives 1 cup…

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ROSES FOR YOUR VALENTINE?

The perfect finale for a romantic dinner with that special someone! Recipe adapted from Nourished; a Cookbook for Health, Weight Loss, and Metabolic Balance. ROSE-FLAVORED ICE CREAM One of the most memorable desserts I ever had was a tiny scoop of rose-flavored ice cream nestled in the heart of a perfect, pale pink rose. It was presented simply, with no cookie or cake to steal the limelight. There were hundreds of guests at the event, and yet every petal was perfect and the ice cream was…

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PRIZE PACKAGE #4 WILL HAVE TWO WINNERS!!

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Prize package for winner #1 in the 4th Nourished giveaway: Prize package for winner #2 in the 4th Nourished giveaway: I am so excited to tell you about the 4th Prize Package in the Nourished giveaway. And this time there will be 2 prize packages and 2 lucky winners! One winner will receive a Baker’s Gift Set of vanilla products from Singing Dog Vanilla, with a retail value of $34.99 PLUS a 6-pack of 0.75-ounce bottles of EZ-Sweetz liquid sucralose, with a retail value of $62.99.…

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VANILLA BEANS I CAN ACTUALLY USE!

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I was testing a vanilla pots de creme recipe a few days ago and went to my cupboard for a vanilla bean from my hoard. I say “hoard” because that’s what I do with vanilla beans. The ones I’ve bought in the past came in packages of two beans that cost me dearly. So much, that I could never bring myself to actually use one. So, here I was, finally, with a recipe that looked like it might be worthy of the sacrifice, and what…

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EATING ROSES

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One of the most beautiful and memorable desserts I ever had was a tiny scoop of rose flavored ice cream nestled in the heart of a perfect, pale pink rose. It was presented simply, with no cookie or cake to steal the limelight. There were hundreds of guests at the event, and yet every petal was perfect and the ice cream was seemingly suspended in that fleeting, meltingly-spoonable-but-still-firm stage. To pull off such an ambitious feat was a staggering achievment for the restaurant staff. I…

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