Low Carb BBQ sauce - FP

6 oz. tomato sauce

1 1/2 c. water

1/4 c. white vinegar

1 Tbs. Liquid Aminos

2 Tbs. Liquid smoke

1/4 tsp. garlic powder

1/2 tsp. onion powder

1 tsp. salt

1/2 tsp. pepper

1 tsp. dry mustard

1 tsp. paprika

1 tsp. chili powder

1/2  tsp. celery seed

1/2 tsp. glucomannan

1/4 tsp. cayenne pepper

1/4 tsp. cinnamon

sweetener to taste

Combine all dry ingredients, then whisk everything together in small saucepan. Cover and simmer for 30 - 60 minutes. Allow to cool then add sweetener, to taste. Makes 1 pint.

  It seems like a lot of work for only one pint, however it is just as easy to double the batch and make a quart.

   To make it easier to whip up a batch you could make a master mix of the dry ingredients and keep on hand.

If you make this, please comment how it worked for you! Thanks!

Whipped Cream - S

    I have always prefered whipped cream over Cool Whip. I love that this lifestyle has given me a great excuse to eat this more often!

    I use this as a dip for strawberries, a topping for desserts and occasionally on top of my Muffin In A Mug. I also substitute this in recipes that call for Cool Whip.

    One batch of this recipe seems to substitute nicely for an 8 oz container of Cool Whip.

 

Whipped Cream

 

8 oz of Heavy Whipping Cream (liquid measurement)

1 tsp of Vanilla Extract

sweetener of choice, to taste

1/4 to 1/2 tsp of glucomannan

 

Add all ingredients to an electric mixing bowl. Whip

on high until stiff peaks form.

 

This will whip up faster if you freeze the bowl and attachment piece

for about five minutes first.

Strawberry Topping - FP

            

    This topping can be used in a multitude of ways. You can use this over your pancakes, over your Tummy Tucking Ice Cream (the recipe for that is in the Trim Healthy Mama Book), on top of your French Toast or your Strawberry Stuffed French Toast. You can also use it as a topping for your favorite Cheesecake recipe.

    With so many uses, I decided it deserved it's own page. Enjoy!



                                                       

 

 

Strawberry Topping

 

1 cup of frozen Strawberries

1 1/2 tbsp of Sweet Juice Concentrate

 1/4 - 1/2 tsp of Glucomannan

 

Put frozen berries in a small saucepan and simmer. When they have

 'juiced' add the sweetener then carefully whisk in the

glucomannan. Continue simmering until desired thickness.

If it is too thick for you, add a few ice cubes and let them melt in.

You can serve this hot or cold. If you cool this in the refrigerator it

will thicken further.

 

 

 

Ketchup - FP

    I have had some family members ask me for low carb ketchup. I am not really a big ketchup fan, so this was never really high on my list of priorities. I had same family members ask some more, again I sort of brushed it off as I'll get to that one of these days. I had same family members ask again. I finally realized they were not going to go away. I knew I had better find a ketchup recipe before they chopped my head off (Actually, they're very nice people, my head was in no jeopardy. My hands maybe, but not my head).

    I got online, searched, and came across this recipe. I do not like ketchup. I LOVE this ketchup. When I first tasted it, I started looking for 'ketchup carriers' ( something to put ketchup on so I could eat more of it).

    Even my VERY picky family member said "It's not the same as the real stuff, but I could adjust". This is a high compliment coming from him. If he gets the slightest inclination something might be a 'diet' food, he will walk run away. Another family member who is on the opposite of a diet (i.e. he's trying to GAIN weight [I know, I hate him, too]) uses this every chance he gets. It's good stuff.

    Whole New Mom linked this recipe up to Trim Healthy Tuesdays (I think). A special thanks to her for sharing this great recipe!

 

 

 

Ketchup - FP

 

7 oz of Tomato Paste

2 Tbsp of Apple Cider Vinegar

3 Tbsp of plan approved sweetener*

1 1/2 tsp salt

1 1/2 tsp granulated garlic

1 1/2 tsp granulated onion

3/8 tsp allspice

1 Tbsp Blackstrap Molasses

2/3 cup of Water

1/8 tsp cayenne pepper, optional

 

Mix all ingredients together. Put in container, ideally an old ketchup bottle.

This will separate, so you will need to stir or shake it before use

 

* Whole New Mom used 2 Tbsp of Vegetable Glycerine and 1/64 tsp of stevia extract

I used 3 Tbsp of  Sweet Juice Concentrate.

 



Sweet Juice Concentrate -FP

    Here comes, quite possibly, the easiest recipe on earth. If you blink you might miss it. Be careful.

    You blinked. That's okay though, I haven't gotten to the recipe yet.

    The purpose of Sweet Juice Concentrate is to remove some of the bitter taste from stevia extract powder. I don't know how this works, I just know that it works. My dad is very sensitive to the after taste of stevia and he said this does help.

    You can use this in just about any recipe that calls for sweetener. I wouldn't try it in Skinny Chocolate though.

    Sweet Juice Concentrate

 

2 Tbsp Now Brand Stevia Extract Powder*

2 cups of water

 

Mix stevia and water in a glass container (canning jar is ideal).

let sit uncovered for 48 hours.

(why 48 hours, I don't know. I just know 36 doesn't work)

After 48 hours, pour into another container with a lid of just put lid on canning jar.

It is now ready to use.

 

*You can use other brands, but results may vary. I only use Now Brand so that's the only one I can speak for.

   

Italian Oil and Vinegar Dressing - S

    In the Trim Healthy Mama book, they recommend using an Oil and Vinegar Dressing when eating and S salad. After searching the internet to figure out oil and vinegar ratios, this is the dressing I came up with.

 

 

 

Italian Oil and Vinegar Dressing - S

 

3/4 cup of Extra Virgin Olive Oil

1/4 cup of White Wine Vinegar*

1/2 tsp of Minced Fresh Garlic

1/2 tsp Dried Oregano

1 Tbsp Chopped Parsley

Salt and Pepper, to taste

1/2 tsp Glucomannan**

 

This recipe works best if you can put all the ingredients into a blender or Magic Bullet type cup. Blend for about a minute to help it to emulsify.

This needs to be kept refrigerated due to the olive oil/garlic combo.

Pull out of the refrigerator about five minutes before you're ready to use and shake well.

 

In place of the oregano and parsley, you can just add 1 Tbsp of Italian Seasoning.

 

* We have also tried Red Wine Vinegar and that works as well. The Wine Vinegar seems to help give it a little 'zing'.

** The glucomannan is optional, but it makes it just a little thicker and it stays on the salad better.

 

Hope you enjoy!