Tag Archives: Low Carb Recipes

Crack Slaw…Seriously…Low Carb and Yummy #MFRWAutthor

Not a Friday the 13th joke, Crack Slaw is a great low carb dish, which can be used if you’re ‘stuck’ digestively or if you just want something comfort food-y on a chilly night. As you might have guessed the name came about through the “can’t get enough” nature of the dish. Seriously clicks my yummy buttons.

There are some terrific recipes, even some as a casserole.Let’s see: Here’s one Crack Slaw - Low Carb. Photo by medmassage

Since I only cook for me, and don’t generally have ground beef in the house, crack slaw becomes a “hmmm what’s in the fridge” kind of meal. This time I had Napa cabbage, Bok Choy, green onions and chicken from the grocery rotisserie chicken. I used bacon grease (of course!)Everything except the chicken is sliced up and put in an iron skillet, cooked until the cabbages are done. Then I add the hot sauce. For this I use Marie Sharp’s since it’s pretty much the best and hottest I’ve found! Splash in some Tamari (too many soy sauces tend to have wheat added) Then I shred the chicken on top, however much I have on hand. Turn off the heat, close it up while I’m getting something to drink or checking the computer.

Fortunately this keeps well in case you manage not to eat it all at once. And it is better the next day!  Enjoy!

For Valentine’s Day I’ve been tempted to discuss my take on Fifty Shade’s of Gray but Kristen Lamb has said it so much better

So I might bring up a book I read long ago that disturbed me then and now.

In the meantime, grab some cabbage and meat at the store and enjoy your crack slaw!


1 Comment

Filed under Uncategorized

As Promised…A Treat. Almond Butter Cheesecake. #YourTurnChallenge #MFRWAuthor

With the last blog of the My Turn Challenge I promised a yummy dessert recipe. This is easy to put together but difficult to resist.



Fortunately this first time I used small glass ramekins, so I could share with friends. And also so I could avoid that trick of ‘just a tiny slice’ that ends up devouring the entire pie. I’m sure I’m not the only person to try that.

The original recipe was on Buttoni’s wonderful website Buttoni’s Low Carb Recipes, a go to place for delicious low carb ideas.


½ c. (2 oz) Emerald brand roasted cocoa almonds

24 oz. cream cheese, softened

1 c. heavy (whipping) cream

Sweetener of your choice to equal 1½-2 c. sugar  (always add a little at a time & taste)

½ c. water

1 envelope Knox unflavored gelatin

1½ tsp. almond extract

2 T. almond butter

DIRECTIONS:  Process or crush cocoa almonds until evenly crumbly.  Spread all but 1 T. (for topping) onto the bottom of a pie plate as evenly as possible.  Place softened cream cheese into large mixing bowl. Place water in a small saucepan, sprinkle gelatin over the water and heat on medium heat until gelatin is completely dissolved.   Pour gelatin over softened cream cheese and whip with hand mixer until creamy.  Add in almond extract and almond butter and whip another couple seconds until well blended. In a separate bowl, whip whipping cream until thick.  Gently fold that whipped cream into the cream cheese mixture.   Now gently dip up the filling mixture and gently place atop the crumb bottom crust.  Try not to disturb the crumbs any more than is absolutely necessary.  Smooth the top of the cheesecake with a rubber spatula or spoon.  Sprinkle the reserved tablespoon of crushed cocoa almonds over the top and chill for 3-4 hours.  Cut into 8 pieces and serve with or without cherries or strawberries for garnish.

crust with a touch of cocoa

crust with a touch of cocoa

Nutritional information is available on the link above. I saw this recipe a while back but didn’t get around to trying it until the last heavy snow fall. I didn’t have any of those roasted cocoa almonds in the cupboard (really, how long do you think they’d stay?) But I remembered making a sort of graham cracker crumb crust with almond flour. So my crust was 1 cup almond meal, 2 tablespoons melted butter, and some Truvia (what I had in the cupboard…your choice which sweetener you want to use) The proportions I read called for 2 tablespoons, I used one. I also added about 1tsp of cocoa powder. Press this crust into your pie pan or in my case the ramekins. Bake at 375F for 8 to 10 minutes…keep your eye on it, you want it to begin to brown. Let it cool completely since this is a no bake cheesecake.

The touch of chocolate in the crust was an extra yumminess. I plan to make this for an upcoming writers’ meeting so I’ll do something extra pretty for the topping.

I like preparing my own foods. Not only do I avoid the cost and taste of prepared foods I can also control the ingredients. I’ve been known to plot how to adjust standard recipes into something that fits my low carb way of life but this recipe has the advantage of easy adjustment to sugar. You could use a store bought crust (graham cracker or chocolate) and sweeten to taste with your choice of regular sugar. I didn’t use the amount advised since I’m not near as fond of sweetness as I used to be.

And as a friend pointed out, with cream cheese and heavy whipping cream, how can you go wrong??

I love New Mexico

I love New Mexico


Filed under Uncategorized