Vanessa's Recipes

Posts tagged ‘Low Carb’

Easy Bleu Cheese Dressing

Easy Bleu Cheese Dressing

  • 1 cup mayo
  • 1 cup sour cream
  • 1 TBSP white wine vinegar
  • 2 TSP Worcestershire Sauce
  • ½ TSP pepper
  • ½ TSP garlic powder
  • 6 OZ crumbled bleu cheese

(I use a 5 oz container of Treasure Cave Blue Cheese and that amount works fine.  You can also leave this out and still get most of the great flavor without the chunks.)

Mix well.  It will be thick.  You can thin with a little milk or cream if you prefer. 


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Easy Ranch Dressing

Easy Ranch Dressing

  • 1 cup mayo
  • 1 cup yogurt (I use the 7 oz Fage Total full fat yogurt and then use the empty container to measure out the mayo)
  • 2 TBSP parsley
  • 1 TSP onion powder
  • ½ TSP garlic powder
  • ½ TSP salt
  • ⅛ TSP pepper
  • dash dill weed

Mix well.  It will be thick, but you can thin it with milk, buttermilk, or cream if you prefer.


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Coffee Creamer

Dairy free coffee creamer, that is!

Shortly before this past Christmas, I went on a mission to try to figure out why my blood sugar seemed to want to stay above 100.  I was doing everything right – super low carb ketogenic diet, no grains, no sugar – and still my blood sugar didn’t seem to be cooperating.

The only culprit I could find was the heavy whipping cream I used in my coffee.  Lactose, anyone?  I have never been lactose intolerant, so it took a while for me to latch onto this culprit.

I tried the sugar free versions from the brand name varieties, thinking that at least they were dairy free, and sugar free.  But they weren’t carb free.

I searched online and found a recipe for a dairy free version: A Primal Non-Dairy Coffee Creamer : Breakfast Ideas Forum : Active Low-Carber Forums

I modified this recipe a bit, since the only canned coconut milk I could find was loaded with sugar.  I did, however, find an unsweetened coconut milk, so I used that one.

Initially, the only coconut oil I had on hand was the one that has the coconutty fragrance.  Nice in some foods, not so much in coffee.  Blech!  I stuck with it though and almost immediately, the facial candida rash I’ve struggled with for the past few years seemed to disappear.  Only the barest traces remain, yay!

And my blood sugar plummeted into the 80s.

Not to mention a 6lb weight loss in a week and a half.

Seriously, how awesome is that?!

I think we’ve found a winner!

Naturally, I had to start experimenting with different flavors.  Yesterday morning, the chocolate extract I ordered finally came in.  I couldn’t find it while grocery shopping, and discovered that McCormick isn’t making it anymore, so I did a search on Amazon and found some, woo!  Jr Watkins Chocolate Extract 8 Oz.


I couldn’t wait to get started, so yesterday afternoon, I whipped up a batch of chocolate-peppermint flavored creamer.  Now that I have an unscented version of coconut oil, the chocolate and peppermint together can really shine.

Oh my gosh, it’s so good!  It smells like chocolate mint ice cream, or a York Peppermint Patty!  Yum!

Next I might try chocolate almond.  Or chocolate hazelnut.

While waiting for the chocolate extract to arrive, I did make a vanilla almond variety that smelled like a bear claw.  It was like having a pastry with my morning coffee, with no guilt or bad consequences.  🙂

So many extracts, so many flavors, so many possibilities!

So here is the recipe as I modified it for myself:

  • 2 cups coconut milk
  • 2 eggs
  • 2 tablespoons coconut oil
  • 1 teaspoon extract.

[UPDATE: I’ve since gone from 1 teaspoon of extract per batch, to 2 teaspoons of extract per batch (or 1 tsp per cup of coconut milk).  It really boosts the flavors and they come through much better.  Plus, using 2 of everything makes the recipe easier to remember, lol.]


Now, I often split that teaspoon into 2 half teaspoons, for instance, half teaspoon peppermint, half teaspoon chocolate.  I break it down as a half teaspoon per cup of coconut milk.  You may want to use a full teaspoon of a single flavor if you don’t want to blend flavors.

Also, you may want to use a full teaspoon of extract per cup of coconut milk, depending on your taste preferences.  For me, that measurement was a little strong, so I cut it back a bit.

I melt the coconut oil for a few seconds prior to blending it with the other ingredients, otherwise it hardens up as soon at it hits the cold stuff and you get clumps of coconut oil in your creamer.  Yes, it melts once you put it in your hot coffee.  Still, melting it first is better I think.  🙂

I just blend mine in a clean peanut butter jar with my little Gizmo … because I have an almost obsessive compulsion to collect the peanut butter jars as my kids go through them, since you never know when a peanut butter jar will come in handy.  Hey, at least I’ve managed to break my mayonnaise jar addiction!  LOL

Once blended, I can just pop it in the fridge and it’s ready to use.  Honestly, I don’t know how long it keeps because I go through it pretty quickly, but I wouldn’t give it longer than a week, with the eggs in there.

This version is unsweetened, since I add my own sweeteners to my coffee, but if you want a pre-sweetened variety of homemade coffee creamer, I also found this recipe: Homemade Dairy Free, Paleo, Sugar Free Coffee Creamer Recipe.  I am not adventurous enough to try to make my own date paste, but if you are, please let me know how it turns out!

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Devil’s Food Cupcakes & Buttercream Frosting | Your Lighter Side


Devil’s Food Cupcakes & Buttercream Frosting


Yes, please. Copyright Candice Wong.

The combination of rich, robust chocolate (coffee? Yum!) and the sweet coolness of a buttercream is such perfection, you might have to make sure to share with neighbors or freeze the batch so you don’t eat them all in a sitting. For Birthday parties, school functions, bake sales and other gatherings where a deliciously rich, gluten-free, sugar-free confection is desired, these clock in at only 5.7 net carbohydrates for a treat you can truly enjoy.

Re-blogged from: Devil’s Food Cupcakes & Buttercream Frosting | Your Lighter Side

You want the recipe.  I know you do.  I can see it in your drool. 

Mine too!  LOL

But you have to ask Jamie, over at Your Lighter Side.  Don’t worry, she’ll share, she’s really nice like that!  Smile  So click the link and go!  Devil’s Food Cupcakes & Buttercream Frosting | Your Lighter Side


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Mini Frittatas

I found this recipe while I was browsing and I thought my husband might really like it.  He loves his eggs!  Omelets are like pizza – everyone seems to want something different on them.  This looks like it would be a fun way to get personalized eggs for everyone in the family, all at once, without having to wait your turn.  What a neat idea! 


Mini Frittatas



For a fun and easy morning meal, try these small-scale egg dishes. Baked in individual muffin cups, they ensure that everyone gets the mix-ins they like.


  • 4 large eggs
  • 1/4 cup half-and-half
  • 1/2 teaspoon salt
  • Assorted mix-ins (such as shredded cheese, diced vegetables, and cooked and chopped bacon, ham, or sausage)
  • Grated Parmesan cheese (optional)


  • Heat your oven to 350º F and coat a 6-cup muffin pan with nonstick cooking spray.
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  • Whisk together the eggs, half-and-half, and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.
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  • Add about 2 tablespoons of mix-ins to each cup, then sprinkle on a bit of Parmesan cheese, if you like.
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  • Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.) Makes 6 mini frittatas.

Recipe copied from: Mini Frittatas Recipes | Back to School Eggs & Omelets | FamilyFun | FamilyFun

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Carbs for Generations

The Carbiest Generation Paying the price for an ill-conceived experiment

until now, no human society has ever lived on a high carbohydrate diet.  We are paying the price for this ill-conceived experiment on humanity with higher and higher rates of obesity

This is something that is also becoming a growing interest for me as well.  When you discover all the truths about grains and sugar and what they do to humans, it can be pretty infuriating.  We’ve been told to eat the very things that are killing us. 

Makes you wonder why.  (not really)


Low Carb and Ketosis

Fat Head » Low-Carb = Ketosis? Not Necessarily.

The reason he’s doing this is that he discovered eating low-carb doesn’t necessarily mean being in ketosis, or at least not in the zone that Drs. Jeff Volek and Stephen Phinney call nutritional ketosis: a blood ketone level of between 0.5 and 3.0 mM. As they explain in their terrific book The Art and Science of Low-Carb Living, it’s within this zone that we can easily tap body fat for fuel and keep our brains happily supplied with ketones.

This is a pretty informative post from Tom Naughton about some of the differences between low carb and ketosis.  Interestingly, I was just having a debate with a friend of mine the day before I came across this article.  🙂


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