This was something I came up with this morning, because I was tired of nut/seed granola and cold milk. It turned out delicious!
For a lower sugar content, try using a packet of stevia in place of the agave nectar. You could also substitute almond milk or even water for the milk.
I can't have ranch or bleu cheese dressing anymore (I'm off cheese), so this is my substitute! Sharp, spicy, and creamy, it completely satisfies my cravings. I love to use it on cucumber/tomato salads or to dip chicken nuggets in!
I found this recipe on a low-carb forum when Googling different low-carb websites--it sounds crazy, but the end result is amazing! To quote the original post:
"This makes a wonderful hamburger bun, it tastes like a whole wheat bun. It's very sturdy and holds up well with all the juiciness of a hamburger with all the fixings."
Note: you may need to add more ground flaxseed/flaxseed meal--the consistently of the "stuff" pre-microwaved should be thick and sort of pasty, like brownie batter, not liquidy.
This was something tasty my husband cooked up for me as a surprise to go with soup! It's really tasty--the rye cracker is the perfect contrast to the rich tomato sauce and cheese. Plus, no wheat and no yeast in this!
This is a Tanzania specialty: chips are placed at the bottom of a skillet, then whisked eggs are poured over it and the whole thing is cooked together until it's a solid omelet. My husband taught in Tanzania for a short while, and raved about this dish.
I didn't realize how tasty it was until he asked me to make up a large batch of these for his students as part of celebrating International Day at their school. This is a variation that allowed me to make a large amount of omelets in a short period of time. It's not exactly the same, but my husband assured me the taste was very similar and the kids loved it. I garnished the plates with fresh sugar cane and each kid got a cup of mango juice.
Incredibly basic, yummy avocado-based salad; it's one of my new favorite dishes now that I'm on a restricted diet. Dairy-free, yeast-free, wheat-free, and low carb. I like this recipe because the avocado gives it a creamy texture and the flax seeds add a good dose of fiber.
This is a tasty concoction I came up one morning. I can't tolerate too much oatmeal, so the pumpkin, flaxseed, pumpkin seed kernels, and nuts really fill out this dish. Substitute other nuts as you wish. Feel free to top with vanilla yogurt--I just like plain because of the flavor contrast. Also, you can use other spreads, but I've found that there's something truly delicious about the combination of pumpkin and apricot. Enjoy!
I came up with this one night after a long drive from New York to Philadelphia. All I had eaten were french fries, so I was desperate to get some greens into me fast! This drink took care of the craving right away. The stevia helps to blunt the harsh taste of the veggies. If you want to make it a soup, use less water and perhaps add some spices instead of the stevia. Also, the yogurt can easily be omitted if you are vegan or have dairy issues; just use less water,
I modified this from a recipe for pear cobbler my dad found on Cooks.com. I made it sugar-free, gluten-free, and with pineapple, since I have an intolerance to pears. It turned out like a light, fluffy sponge cake--delicious!
My Dad makes a version of this dish, but I changed it up to suit my tastes and dietary needs. Comfort food at its finest, especially if you like tomatoes!
This recipe is very open to substitutions. You could use regular pasta, of course, and it can easily be made vegetarian by leaving out the meat, and perhaps increasing the mozzerella cheese. Enjoy!
I found this recipe in an old edition of Guideposts magazine. After reading about "pasta puttanesca" in the first book of "A Series of Unfortunate Events", I had to try making it! I adjust the recipe by adding a small chopped onion, and (due to my husband's preference) far less garlic than it initially called for. I was also out of chili pepper, so I tried a few other seasonings. Due to a wheat allergy, I actually made 1/2 lb rice spaghetti and 1/2 lb regular spaghetti. It was fantastic and is now one of my top five favorite dishes.
This is lighter than some carbonaras, and still very creamy. My husband and I aren't very fond of cooked eggs in any form, so combined several different recipes and a bit of my own ingredients to make this tasty recipe.
Feel free to substitute chicken broth for the white wine, if you'd like. I served this with a side of steamed broccoli.
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