Pumpkin Pancakes sprinkled with erythritol.
I know, I know. It’s been two months since my last post. Have I been on an around-the-world trip? Discovered I could eat gluten again? Gotten so thin that I never had to diet again?
I won’t bore you with the details, but I lost my sense of smell again due to chronic sinusitis. It is now back, thanks to medication, and I’m keeping my fingers crossed. Oh, and by the way, not tasting anything but sweet and salt for two months did not mean I stopped eating. Sigh.
So I’m back with a delicious, filling, low-carb breakfast. I’m a morning person, and I wake up hungry. These pancakes, loaded with protein and sprinkled with erythritol, turn my growling-tiger tummy into a purring pussycat for 4-5 hours and make my taste buds very happy.
Enjoy! Continue reading
This recipe was inspired by the kitchen in our rental casita in Tucson, AZ.
The kitchen’s cute, but the lack of space and basic gear limited my culinary endeavours. Moreover, who wants to spend time in the kitchen when the sun is shining and the mountain trails beckon?
Still, I got a baking urge now and then although I had no supplies for baking. Which got me thinking about egg custards. Which led me, after a little research on the right ratio of egg to liquid. Which brought me to this very easy, very low-calorie dish and variations of it.
Oh, and the spouse also likes it. Also, we both agree that it doesn’t seem to matter if you use regular eggs (higher calories) or liquid egg substitute (lower calories).
Bean bakes are the best thing to come my way, foodwise, as a gluten-free, dairy-free dieter. Seriously. They’re delicious and, most amazingly, doesn’t have a hint of beans.
Interior: Banana-Coconut Bean Cake
Taste is important but it isn’t the best part of the story. A bean bake has a cake-like texture because it rises as it cooks. The result is that the bean bake tricks my body. I feel as if I’m eating carbs—thus satisfying my carb cravings—when what I’m actually eating is primarily protein, very nutritious, and filling, despite being low in calories.
Now, that’s fabulous!
And there’s more:
- Bean bakes are versatile. First, they can be sweet (with a fruit) or savoury (with a vegetable), depending on what’s in your kitchen. Secondly, whether sweet or savoury, you can eat a slice at breakfast or as a snack, a side dish at lunch or dinner or, in the case of a sweet bean bake, a dessert.
- Bean bakes are extremely easy to make. You put all the ingredients in a food processor, mix, and then bake.
- Bean bakes are inexpensive. Two cups of white navy beans, three eggs, one cup of fruit or vegetable, maybe one-half cup of cheese, some spices—compare the price of that with eight servings of meat.
- Bean bakes get along with my digestive tract. In addition to diagnosing gluten-sensitivity, my doctor told me I had IBS (Irritable Bowel Syndrome). While many foods/dishes can upset me—for example, a daily intake of too many flour-baked products (no matter how gluten-free). Bean bakes, on the other hand, leave the irritable beast slumbering away.
- Bean bakes and the spouse are happy together. I consider my husband as the acid test of anything I make, particularly in this case because he’s far fussier eater than I am. My guarantee: if he likes bean bakes, other people will too.
To accommodate this new recipe and its numerous variations, I have created a new blog, The Bean Bake Blog.
And keep in mind…
1) White navy beans top the charts for fiber. For more information about these beans, check out:
2) Taste tip: Bean cakes are more flavourful the day after cooking. Also, savoury bean bakes taste best warm; sweet bean bakes taste best cold.
3) Calorie calculation: Cauliflower Bean Bake with Cheese, Dill, and Olive
- Entire bean bake: 1,010
- Per 1/8 serving: 126.25
I grew up with a basic egg drop soup because my mother used to make it when we were recuperating from some illness. As a kid, I liked the way the stirred eggs, mixed with parmesan cheese, would burst into tiny “flowers” when the mixture was dripped into a boiling broth. It also tasted good, too. It wasn’t until I was an adult that I realized our non-Italian family was eating a very well-known Italian soup: stracciatella.
This delicious version includes tomato and spices, all of which enhance the original, delicate flavour. It’s also a lot more elegant and would be great for a dinner party. And you could verbally dress it up for guests by calling it “Tomato-Basil Stracciatella.” Sounds a whole lot more impressive than a soup for kids with tetchy stomachs!
Cooking tip: Although making a hot soup in summer may not seem entirely logical, this soup benefits from freshly grown basil and local, ripe tomatoes—summer ingredients.
- 4 cups chicken or vegetable broth
- 1 tbsp. minced garlic
- ¾ cup diced tomatoes
- 1 sprig of basil
- 2 eggs
- ¼ cup sheep romano cheese, grated
- 2-4 tbsp. of fresh herbs such as parsley, basil, and chives
- Salt and pepper, to taste
- In a medium pot, add ½ cup of chicken broth, garlic, diced tomatoes, and sprig of basil.
- Simmer for 10 minutes.
- While this mixture is cooking, whisk eggs, cheese, and herbs together in a small bowl until frothy.
- Add rest of broth to cooking pot and bring to a full boil.
- Stirring constantly, slowly drip the egg mixture into the boiling broth.
- Reduce heat, simmer for 2-3 minutes, and remove basil sprig.
- Taste to adjust seasonings.
For Weight Watchers: The point value depends on how many servings you decide to make. The total overall point value of the soup is 6 points on the Points and PointsPlus plans. Divide this amount by the number of servings.
(Adapted from “Tomato Stracciatella” by Martha Rose Shulman, published in The New York Times.)
A dieter’s dream omelette that—and I was amazed—tasted as if it were made from whole eggs: in other words, delicious!
The original recipe called for less vegetables but, in the spirit of more-vegetables-are-better, I added green onions and used an entire package of spinach rather than the called-for cup of loosely packed spinach leaves.
I knew that this would create a lot of filling and likely mean I wouldn’t have a picture-perfect omelette, but damn such consequences, I say. I’d rather have a diet-perfect omelette. Full speed ahead!
By the way, eggs and spinach seem to be a match made in heaven, but you could try this with other vegetables and, if you don’t mind some additional calories, use soft goat cheese instead of sheep romano.
Quiche—that heavenly blend of crust, eggs, milk, and whatever filling—has been off my radar for years because of my lactose-intolerance. I would go out with friends and watch with envy as they ordered the quiche and salad special for lunch. Sigh (many times over).
But now, no more self-pity, thank you very much! Thanks to a helpful post from Shirley at Gluten-Free Easily on how to build a quiche, I began to re-consider my quiche options: potato instead of flour crust, soy milk instead of regular milk, liquid egg substitute instead of regular eggs, lower-calorie romano cheese instead of higher calorie other cheeses, and lots of vegetables.
My most successful experiment, thus far, has been quiche with broccoli, mushroom, and onion, and this is what I am posting today. In this quiche, I follow Shirley’s lead by using grated potato for the crust. However, you could also use use mashed potatoes or potato slices. If you do, please do some Internet research on how those crusts are prepared and cooked.
Makes 8 servings
- 2 medium-sized potatoes, peeled
- 1 bunch broccoli florets
- 2 tbsp. chicken broth powder plus ½ cup water
- 1 small yellow onion, diced
- 8 oz. of sliced mushrooms, any type (in the quiche in the photo above, I used enoki mushrooms)
- ¾ cup liquid egg substitute (approx. 3 regular eggs)
- 1 cup sheep romano cheese, grated
- ½ cup soy milk or other alternative milk
- Cooking spray
- Grate potatoes (you should have approximately 2 cups).
- Spray 9″ or 10″ pie plate with cooking spray.
- Using your fingers, spread the grated potatoes around the pie plate and as far up the sides as possible.
- Spray completed crust with cooking spray.
- Bake crust in pre-heated 425° F oven for 15-20 minutes until crust is brown and crusty around the edges.
- While crust is in the oven, make the filling.
- Steam broccoli until soft (about 10 minutes) and then chop florets into small pieces. You should have about 1 cup of florets.
- In small frying pan, heat chicken broth-water mixture until bubbling.
- Sauté onions and mushrooms in broth-water mixture until soft.
- In a large bowl, mix together egg substitute, ½ cup of the cheese, milk, broccoli, onions, and mushroom. (If your mixture seems too thick, you can add another ¼ cup of egg substitute or milk.)
- Pour into cooked potato crust.
- Top with remaining ½ cup of cheese.
- Bake in 425° F oven for 10 minutes. Lower heat to 350° and cook for 40-45 minutes or until a toothpick comes out clean.
For Weight Watchers: One serving (1 of 8 pie slices) is 2.5 points on the Points plan and 3 points on the PointsPlus plan. Note: If you want to add ¼ cup more egg substitute or milk, the addition will not significantly affect the point count.