Vegetarian & Low Carb Recipes And Discussion

[Wifezilla]

Low fat will work in the short run. Long term....well, let's just say I am not a fan. Especially since my mom called me and told me that all her years of low fat dieting have given her gall bladder disease (doctor confirmed this).

If it is helping you lose weight, great...just be careful and watch out for down the road.

 

[PurpleChicken]

Rate this dinner gals:

Dried beans soaked for 3 days in fridge then cooked on medium
with onion, chili powder, salsa, and olive oil.
Made my own little burritos.

Yes that is a sugar laden soda. I allow myself 1 a day.

 

[ninjapoodles]

I'd eat it! One thing I'm looking forward to down the road is being able to add back in small amounts of beans. I miss them, a little.

All the books say no "dry beans," and since I have tons of purple-hull peas that I picked, blanched, and froze fresh last summer, I keep trying to make that mean that since my beans were never "dried" they somehow magically are not high-carb foods.

I am unconvincing.

 

[PurpleChicken]

I don't get the "no bean rule". Hold it! No one tell me why.
Let me enjoy my beans.

P.S. Beans have no "ill effects" on my digestive system.

Seriously...

 

[Wifezilla]

Beans are a little carby, but not a big no no in my book. I like them but use them sparingly.

I would replace the tortilla with thin slices of jicama and add some full fat sour cream, but it looks tasty

 

[PurpleChicken]

Quote:
That's what I thought about beans. The nutrition info I've read says
they are balanced with carbs and protein which is fine for me.

I knew the tortillas were high carb plus corn but I only ate 4 of them.
2 weeks ago I would have eaten a loaf of bread.

I was easily eating over 1000g of carbs, somedays over 2000g.
Now I'm in the low hundreds and my protein intake has at least
tripled.

This is getting really fun now.

Next week I may have some pork chops and have a few chickens to
cull this weekend. YUM!!!

 

[HennysMom]

Lower Fat / Lower Carb Chocolate Brownies *just for you PC

*

**PICS ON PAGE 17**

*notice I didnt say they were NON FAT so do these just as you see them*

Use THIS recipe if only wanting to use SPLENDA and No Flour or sugar

3 tbsp butter, melted
1 cup non-fat plain yogurt* (start out with 3/4 cup and add from there if not wet enough)
2 eggs
1.5 cups Splenda
2 tsp vanilla extract
1 3/4 c. oat flour ground fine **
3/4 c. unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt

*you can also sub out the yogurt with non-fat sour cream if you wanted to. It does change the taste a little bit, but not very much - use same method, 3/4 cup then add from there*

** you can add 2 tablespoons of AP flour if you desire just to add more a more cakey texture to this recipe, or leave it as is with just all oatmeal*.

This will be a thick batter, but spreadable and moist. If its not moist, add the rest of the yogurt and/or sour cream.



Use THIS recipe if you want to make a Low Fat/ Low Sugar Healthier Brownie Variation with flour AND Oatmeal *I like this one better* Makes it more like a cake and not so heavy.

same as above BUT CHANGE the following:

1 c. oat flour
3/4 c. regular flour
1 tsp baking powder
1 cup Splenda
1/2 cup sugar


Heat oven to 350. Line a 13X9 (I used a 6X9 pan, but an 8X8 would work great too) baking pan with parchment and spray with cooking spray (if needed). Beat butter, sugar, eggs and vanilla in large bowl with elec. mixer until blended. Beat in remaining ingredients. Spread evenly in prepared pan.

Bake 25-30 mins until brownies begin to pull away from pan sides (in a 6x9 metal pan it took 33 minutes due to thickness). Cool completely before cutting.

***You may have to play with the sugar/Splenda as I dont care for a terribly sweet brownie (like sickenly sweet one) - so try it the first recipe and see how you like it - if its not sweet enough, you can increase the Splenda by 1/3 to 1/2 a cup. In the first recipe, it will be a much heavier denser brownie but it doesnt taste like oatmeal (not to me and others that have tasted them have told me the same). Tastes more like Devils food cake. If you want more of a traditional brownie but not so much guilt - use the 2nd recipe

. I like that one better.

I dont use margarine - only butter. The yogurt adds moisture and richness to them but not flavor. You can also use applesauce if you wanted to, but it does change the flavor and texture of the brownie.


WHEN MAKING OAT FLOUR:

Measure your quick cooking oats FIRST before grinding; I use my blender and/or coffee grinder (this works best actually) for grinding it down. I bought a grinder just for oatmeal. If you measure after you grind you'll end up with more oatmeal than you want. Additional note: 1 serving of oatmeal is 1/4 cup for those keeping count of carbs/calories.

 

[HennysMom]

Quote:
That's what I thought about beans. The nutrition info I've read says
they are balanced with carbs and protein which is fine for me.

I knew the tortillas were high carb plus corn but I only ate 4 of them.
2 weeks ago I would have eaten a loaf of bread.

I was easily eating over 1000g of carbs, somedays over 2000g.
Now I'm in the low hundreds and my protein intake has at least
tripled.

This is getting really fun now.

Next week I may have some pork chops and have a few chickens to
cull this weekend. YUM!!!

PC

If you have a Giant Grocery or Kroger - something like that - try to look for Missions Low Carb Flour Tortilla - they are only 4 carbs per tortilla and I LOVE THEM! We use them for wraps, tacos, burritos, etc. They fly off the shelves and are a little pricey (about $4.89 for 10) but are sooooo worth it when you compare the calories, fat, sugars and carbs to regular ones.

 

[Wifezilla]

Here is a real fun way to use beans. My low carb forum buddy CarolynF swears by these but I haven't tried them yet. She hasn't lead me wrong on any other recipes, so I think it is worth a try...

Black Bean Brownies (TRIED AND TRUE - CarolynF)
Printable Version

Phase: 1
Preheat Oven: 350
Cooking Time: 30-40

1 15oz. can of UNSEASONED black beans - drained and rinsed
OR 1 1/4 cup cooked beans of any color
4 eggs (extra large)
1 cup Splenda
3 tbsp. unsweetened cocoa powder
1 tsp. baking powder
2 tbsp. oil or butter
1 Tbs Vanilla (FULL Tablespoon)
1/2 tsp baking soda
1/4 cup ricotta cheese or cream cheese

For extra chocolatey goodness:
2 ounces of unsweetened chocolate, melted with
2 Tbs. oil/butter in the micro..
Add a couple of Tbs. of splenda..

Then mix this in the batter right before you spread it in the pan.

chopped nuts - optional (I used chopped walnuts)

Preheat oven to 350 degrees. Mix all ingredients in a food processor or blender- blend very, very well. At this point, I decided it needed more chocolate flavor so I did the addition above, then mixed it in.

Pour into an 8x8 baking pan sprayed with cooking spray or oiled with canola or olive oil. Bake for 30-40 minutes. (til toothpick pulls out clean).

Mine took 30 minutes..

 

[Wifezilla]

A quick note on Jicama, if you haven't tried it yet, it is a great way to calm a "I NEED SOMETHING CRUNCHY" craving.

I cut it in slices and use them just like tortilla chips. Slice them thin in big rounds and use them like tortillas or taco shells. I even use those rounds instead of a hamburger bun.

One of my favorite instant snacks is raw jicama dipped in chunky blue cheese dressing.

It also tastes fantastic when you use it to scoop up hot queso dip

Some people cook it and use it like a potato, but I can't stand cooked jicama. Give it to me sliced and raw.