LOW CARB SEEDY GLUTEN-FREE, SUGAR-FREE CRACKERS
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LOW CARB SEEDY GLUTEN-FREE, SUGAR-FREE CRACKERS
2 1/2 cups Blanched Almond Flour
3 T. Soy Flour
1/2 tsp. Baking Soda
3 T. Melted Butter
1 T. Canola Oil
1 Egg
Sea Salt (I prefer sea salt in a grinder)
Pepper (I prefer black pepper in a grinder)
Garlic Powder
Dried Minced Onions
Sesame Seeds
Poppy Seeds
Caraway Seeds
*two silicone baking mats (or waxed / parchment paper) and cookie sheet
Preheat oven to 350 degrees.
In a medium-sized bowl, combine almond flour, soy flour, baking soda, melted butter and canola oil. In a small bowl, beat the egg. Pour the egg into the dry ingredients and mix until all ingredients are combined.
Roll out dough between two silicone baking mats, or waxed / parchment paper, to a rectangle the size of your baking sheet.
Remove top silicone baking mat (or waxed / parchment paper) and move onto dough and bottom silicone baking mats on baking sheet. If you are using parchment paper, you can move that on the baking sheet but do not bake with waxed paper.
Sprinkle dough with remaining ingredients: sea salt, fresh cracked pepper, garlic powder, dried minced onions, paprika, sesame seeds, poppy seeds and caraway seeds to taste, slightly push each ingredient down into the dough so it sticks. I over salted my first batch, so be careful with the salt.
Cut dough into bite-sized squares about 2 in. x 2 in.
Bake crackers 15 – 20 minutes, or until lightly browned. 15 minutes in a convection oven is perfect.
Let crackers cool on the baking sheet for 30 minutes. Transfer to Ziploc bag or Tupperware container to keep fresh.
Duration : 0:2:22
Categories: Low Fat Diet Sheet Tags: atkins diet, Atkins Diet Recipes, Cooking Video, diet, diets, exercise, fat, fitness, Food Video, how to lose weight, low-carb, nutrisystem, overweight, Recipe Video, South Beach Diet, weigh-in, weight loss, weight watchers, workout
LOW CARB SEEDY GLUTEN-FREE, SUGAR-FREE CRACKERS – PART 2 – 05/20/10
LOW CARB SEEDY GLUTEN-FREE, SUGAR-FREE CRACKERS
2 1/2 cups Blanched Almond Flour
3 T. Coconut Flour (or you can use all almond flour)
1/2 tsp. Baking Soda
3 T. Melted Butter
1 T. Canola Oil
1 Egg
Sea Salt (I prefer sea salt in a grinder)
Pepper (I prefer black pepper in a grinder)
Garlic Powder
Dried Minced Onions
Sesame Seeds
Poppy Seeds
Caraway Seeds
*two silicone baking mats (or waxed / parchment paper) and cookie sheet
Preheat oven to 350 degrees.
In a medium-sized bowl, combine almond flour, coconut flour, baking soda, melted butter and canola oil. In a small bowl, beat the egg. Pour the egg into the dry ingredients and mix until all ingredients are combined.
Roll out dough between two silicone baking mats, or waxed / parchment paper, to a rectangle the size of your baking sheet.
Remove top silicone baking mat (or waxed / parchment paper) and move onto dough and bottom silicone baking mats on baking sheet. If you are using parchment paper, you can move that on the baking sheet but do not bake with waxed paper.
Sprinkle dough with remaining ingredients: sea salt, fresh cracked pepper, garlic powder, dried minced onions, paprika, sesame seeds, poppy seeds and caraway seeds to taste, slightly push each ingredient down into the dough so it sticks. I over salted my first batch, so be careful with the salt.
Cut dough into bite-sized squares about 2 in. x 2 in.
Bake crackers 15 – 20 minutes, or until lightly browned. 15 minutes in a convection oven is perfect.
Let crackers cool on the baking sheet for 30 minutes. Transfer to Ziploc bag or Tupperware container to keep fresh.
Duration : 0:1:13
Categories: Low Fat Diet Sheet Tags: atkins diet, Atkins Diet Recipes, Cooking Video, diet, diets, exercise, fat, fitness, Food Video, how to lose weight, low-carb, nutrisystem, overweight, Recipe Video, South Beach Diet, weigh-in, weight loss, weight watchers, workout
LOW CARB SEEDY GLUTEN-FREE, SUGAR-FREE CRACKERS – PART 1 – 05/20/10
LOW CARB SEEDY GLUTEN-FREE, SUGAR-FREE CRACKERS
2 1/2 cups Blanched Almond Flour
3 T. Coconut Flour (or you can use all almond flour)
1/2 tsp. Baking Soda
3 T. Melted Butter
1 T. Canola Oil
1 Egg
Sea Salt (I prefer sea salt in a grinder)
Pepper (I prefer black pepper in a grinder)
Garlic Powder
Dried Minced Onions
Sesame Seeds
Poppy Seeds
Caraway Seeds
*two silicone baking mats (or waxed / parchment paper) and cookie sheet
Preheat oven to 350 degrees.
In a medium-sized bowl, combine almond flour, coconut flour, baking soda, melted butter and canola oil. In a small bowl, beat the egg. Pour the egg into the dry ingredients and mix until all ingredients are combined.
Roll out dough between two silicone baking mats, or waxed / parchment paper, to a rectangle the size of your baking sheet.
Remove top silicone baking mat (or waxed / parchment paper) and move onto dough and bottom silicone baking mats on baking sheet. If you are using parchment paper, you can move that on the baking sheet but do not bake with waxed paper.
Sprinkle dough with remaining ingredients: sea salt, fresh cracked pepper, garlic powder, dried minced onions, paprika, sesame seeds, poppy seeds and caraway seeds to taste, slightly push each ingredient down into the dough so it sticks. I over salted my first batch, so be careful with the salt.
Cut dough into bite-sized squares about 2 in. x 2 in.
Bake crackers 15 – 20 minutes, or until lightly browned. 15 minutes in a convection oven is perfect.
Let crackers cool on the baking sheet for 30 minutes. Transfer to Ziploc bag or Tupperware container to keep fresh.
Duration : 0:1:46
Categories: Low Fat Diet Sheet Tags: atkins diet, Atkins Diet Recipes, Cooking Video, diet, diets, exercise, fat, fitness, Food Video, how to lose weight, low-carb, nutrisystem, overweight, Recipe Video, South Beach Diet, weigh-in, weight loss, weight watchers, workout
Making Low Carb, Gluten-Free Seedy Crackers
LOW CARB SEEDY GLUTEN-FREE, SUGAR-FREE CRACKERS
2 1/2 cups Blanched Almond Flour
3 T. Coconut Flour (or you can use all almond flour)
1/2 tsp. Baking Soda
3 T. Melted Butter
1 T. Canola Oil
1 Egg
Sea Salt (I prefer sea salt in a grinder)
Pepper (I prefer black pepper in a grinder)
Garlic Powder
Dried Minced Onions
Sesame Seeds
Poppy Seeds
Caraway Seeds
*two silicone baking mats (or waxed / parchment paper) and cookie sheet
Preheat oven to 350 degrees.
In a medium-sized bowl, combine almond flour, coconut flour, baking soda, melted butter and canola oil. In a small bowl, beat the egg. Pour the egg into the dry ingredients and mix until all ingredients are combined.
Roll out dough between two silicone baking mats, or waxed / parchment paper, to a rectangle the size of your baking sheet.
Remove top silicone baking mat (or waxed / parchment paper) and move onto dough and bottom silicone baking mats on baking sheet. If you are using parchment paper, you can move that on the baking sheet but do not bake with waxed paper.
Sprinkle dough with remaining ingredients: sea salt, fresh cracked pepper, garlic powder, dried minced onions, paprika, sesame seeds, poppy seeds and caraway seeds to taste, slightly push each ingredient down into the dough so it sticks. I over salted my first batch, so be careful with the salt.
Cut dough into bite-sized squares about 2 in. x 2 in.
Bake crackers 15 – 20 minutes, or until lightly browned. 15 minutes in a convection oven is perfect.
Let crackers cool on the baking sheet for 30 minutes. Transfer to Ziploc bag or Tupperware container to keep fresh.
Duration : 0:10:0
Categories: Low Fat Diet Sheet Tags: atkins diet, Atkins Diet Recipes, Cooking Video, diet, diets, exercise, fat, fitness, Food Video, how to lose weight, low-carb, nutrisystem, overweight, Recipe Video, South Beach Diet, weigh-in, weight loss, weight watchers, workout
Recipe: Healthy Peanut Butter Balls – Ep28 – Brides Made Fit
Happy Holidays! From now until January 1st you will most likely be eating three times the calories your body burns in just one day. That said, we should probably cut corners where we can — and I’m not talking about cakes!
Good habits to live by during this “season of splurging” is to avoid drinking your calories, cutting back on portions, and not going back for seconds. Notice how I’m not telling you to avoid the sweets? Cutting it out cold turkey — especially during the Holidays — may prompt you to completely lose your mind from sugar-deprivation, steal the entire pumpkin pie, and down it in two minutes while hiding out in the hall closet!
So instead of doing away with the sweet-stuff, watch this week’s podcast and try whipping together this healthy dessert recipe that’s both tasty and satisfying. If you love peanut butter, this one’s for you!
Peanut Butter Protein Balls
Ingredients: 1 cup plain instant oats 1 cup honey 1 cup natural peanut butter (drained) 1 1/4 cup vanilla protein powder
1.) With peanut butter still in the jar, drain the oil off of the top
2.) Mix all of the ingredients in a large bowl with a spatula
3.) Wash your hands and continue mixing the ingredients until there are no dry spots
4.) Roll up balls of the mixture about the size of a half-dollar and place them on a cookie sheet lined with wax paper or parchment paper
5.) Cover with wax paper or parchment paper and refrigerate
Optional: You may also melt down two cups of semi-sweet chocolate morsels and dip one side of each ball in it before refrigerating
Servings: approx. 24 balls
One serving, plain= 103 calories
3.5g fat
11.5g carbs
7.5g protein
6g sugar
One serving w/chocolate= 138 calories
5.5g fat
17g carbs
7.5g protein
10g sugar
Duration : 0:9:27
Categories: Low Fat Diet Sheet Tags: balls, brides, buckeyes, butter, chocolate, cooking, didonato, fit, healthy, jennifer, made, nutritious, peanut, protein, recipe
Lower Carb Diets Help Diabetes-Diabetes Basics HealthDoc.org
Nothing is more frustrating to my diabetic patients than diet. In a culture that doesn’t encourage healthy eating habits, it’s hard to know what a healthy diet looks like. I hesitate to even use the word “diet” because so many people will immediately think “Oh no! I have to go on a diet?”
Well, no not that kind of diet. The healthy diet I’m talking about could best be described as the total of all nourishment you supply to your body. It includes materials for activity, growth, repair, and enough energy to complete that work. Simply stated, what you eat, when you eat, and how much you eat are the factors that must be confronted if you are going to get control of your blood sugars.
Let’s review some basic principles of nutrition first. All of the foods we eat fall into three categories; proteins, fats and carbohydrates. All edible foods are made up of one of these types or a combination of the three. Each has its own special purpose in the body, so finding a proper balance is very important.
Carbohydrates are our “fuel foods” and are classified as either simple (sugars) or complex (starch). They provide most of our energy, about four calories per gram, and are proper and necessary for an active, energetic person. In fact, the more active you are, the more carbohydrates you need in your diet. Lance Armstrong, the famous bicycle racer, brings in 70% of his calories from carbohydrates. Clearly this is because he has enormous energy demands that must be met. Those of us with slower metabolic rates, and who aren’t training for the Tour de France, need to adjust our carbohydrate intake downward to a more reasonable level. An average adult gets about 50% of their calories from carbohydrates, but I think you could lower that to maybe 40% if you struggle with high blood sugars after meals.
Carbohydrates, being the simplest foods we eat, will always raise blood sugars faster than protein or fat. But remember the simpler or more processed the carbohydrate the faster it’s released into the blood and the faster your blood sugars will rise. Too many carbohydrates in your diet, especially simple carbs like sugar and refined or processed carbohydrates, will make it difficult to maintain stable blood sugars and will also leave your stomach with nothing in it, reinforcing the notion that you’re hungry leaving you craving to eat again. Carbohydrates from boxes and bags are usually highly processed and have had much of the nutrition and fiber removed, so they should generally be avoided. Quick burning carbohydrates flood the blood with sugar and create the equivalent of a sugar traffic jam. This quick rise in blood sugar is called an after meal or post-prandial spike and has been shown to be very harmful to your blood vessels.
The concept I’m describing is called Glycemic Index and I think it offers a good strategy to follow if you’re struggling with your meal planning. The idea is based on a simple observation: Foods don’t digest and supply usable energy at the same rates. Some digest slowly and some digest quickly. This concept might be more obvious to you if you think about starting a fire in your fireplace. You know to be careful of lighter fluid because it burns so quickly. Kindling burns slower and helps to stoke the fire and get it going, and a log burns most slowly and provides slow continuous energy. In the same way we need to find a healthy balance in the types of foods we eat.
You usually won’t have to eliminate any type of carbohydrate from your diet if you switch to slower burning less processed types. Try whole grain breads instead of white bread or brown rice instead of white, and remember to combine slower burning fats and proteins with each meal so you can avoid those after-meal blood sugar spikes. The secret is to eat the type of carbohydrate and the amount that best matches your energy demands.
©www.HealthDoc.org All rights reserved
Duration : 0:1:58
Categories: Low Fat Diet Sheet Tags: Carb, diabetes, diets, healthy, low, meal, planning, www.HealthDoc.org
Traffic From Torrents by Michelle MacPhearson
Generating website traffic through the use of freebies uploaded to the torrent networks.
Duration : 0:7:3
Categories: Low Fat Diet Sheet Tags: bittorrent, free, generation, internet, marketing, media, networking, online, social, traffic, website
Oaty Cookies made with Rachel’s Pouring yogurt.
We are delighted to welcome you to
Rachels new Pouring organic low fat
natural yogurt range. Available in natural,
natural with a hint of honey and natural
with a hint of strawberry, its unique
deliciously smooth, lighter texture
makes it the perfect accompaniment to
breakfast.
To demonstrate its versatility we have developed some delicious recipes which we hope you enjoy. Happy cooking!
We are delighted to welcome you to
Rachels new Pouring organic low fat
natural yogurt range. Available in natural,
natural with a hint of honey and natural
with a hint of strawberry, its unique
deliciously smooth, lighter texture
makes it the perfect accompaniment to
breakfast.
To demonstrate its versatility we have developed some delicious recipes which we hope you enjoy. Happy cooking!
Oaty Cookies
Makes 18 biscuits
Preparation time 10 minutes • Cooking time 10 minutes
Pre-heat the oven to 195°c/gas mark 5
Ingredients
110g soft brown sugar
100g caster sugar
85g unsalted butter or margarine
115g Rachels Pouring natural yogurt
drop of vanilla extract
125g plain flour
1/2 tsp of bicarbonate of soda
100g Dorset Cereals tasty, toasted spelt, barley & oat flakes
Method
1. Line or grease a baking sheet.
2. In a mixing bowl or food processor cream together the sugars
and fat until light and fluffy.
3. Stir in the yogurt and vanilla extract, mix well.
4. Add the flour and bicarbonate of soda and mix further until all
the flour is incorporated.
5. Add the flakes.
6. Drop tablespoons of the mixture onto the prepared sheet and
bake for 8-10 minutes until golden brown on the edges.
7. Leave to cool slightly before removing onto a wire cooling rack.
Try
Adding some chocolate chips for extra indulgence!
Equipment needed
Large mixing bowl
Large baking sheet
Wire cooling rack
Duration : 0:1:46
Categories: Low Fat Diet Sheet Tags: cooking, diet, educational, health, health diet, how to, howto, instructional video, instructions, recipe, tips & tricks, video log
Aarti Paarti Episode 7: Roasted Cauliflower Steaks
The lowly cauliflower redeemed!
Cut ‘em a different way, sprinkle ‘em with cumin, coriander and amchur (dried mango powder), and roast ‘em… serve with a limey-yoghurt sauce and you’ll never think of cauliflower the same way!
Amchur is available at Indian supermarkets.
Ingredients:
3 medium cauliflower heads, stripped of leaves and stalk chopped off
1/3 cup olive oil
1/2 tsp cumin
1 tsp coriander powder
1 tsp amchur (dried mango powder)
salt and pepper
1 cup low fat greek yoghurt
zest from one lime
splash extra virgin olive oil
1) Preheat oven to 350 degrees fahrenheit/180 degrees celsius
2) Slice cauliflower down the middle, then slice as many 1-inch steaks as you can (you’ll probably get two). Separate the rest into florets. Do the same with the other head of cauliflower.
3) Line a baking sheet with wax paper. Brush a little oil over the paper so the cauliflower doesn’t stick
4) Place “steaks” and florets on the baking sheet.
5) In a small bowl, combine oil, cumin powder, coriander powder and mango powder with a generous sprinkle of salt and pepper. Brush over cauliflower with pastry brush. Drizzle over florets and toss to coat.
6) Roast for 20 minutes or until tender and crisped around the edges.
7) In another small bowl, combine yogurt with lime zest, a splash of extra virgin olive oil, salt, pepper and a squeeze of lime (as much as you like).
Serve steaks with a dollop of yogurt on the side. Eat and discover cauliflower’s nutty, smoky goodness!
Check out my blog every Wednesday for more recipes!
www.aartilla.blogspot.com
Music:
Title song is “Senegal Fast Food” by Amadou et Mariam with Manu Chao
Montage song is “Once Around the Block” by Badly Drawn Boy
Thanks for watching!
Oh, and, all video and written content is my property so hands off!
-x-
aarti
Duration : 0:7:35
Categories: Low Fat Diet Sheet Tags: aarti, aarti sequeira, aloo gobi, amadou & mariam, amchur, badly drawn boy, brendan mcnamara, cauliflower, coffee, cooking, cooking show, curry, dried mango, food, gobi, green mango, hair cut, india, indian food, kitchen, lime, mango, mango powder, manu chao, modern indian, modern indian cooking, once around the block, orange cauliflower, purple cauliflower, roasted cauliflower, romanesco, romanesco broccoli, st patricks day, unripe mango, vegan, vegetarian, wind, yoghurt, yogurt
Soft Olive Oil Lemon Sugar Cookies with Low-Fat Strawberry Cream Cheese Frosting
I have to be careful about the fats in my diet, so I created this healthy lower fat olive oil cookie. It is the perfect combination of the sweetness of strawberries, the sourness of lemons, and the tangy zip found only in Philadelphia Cream Cheese. It is soft, velvety, and healthy. Enjoy!!!
Prep time: 10 minutes |Cook time: 10 minutes |Total time: 20 minutes |Servings: 18
1/2 cup(s) of pure olive oil
1 cup(s) of low-fat vanilla yogurt
the juice of one lemon
the zest of 2 lemons
1/2 cup(s) of granulated sugar
1 large egg
1 tsp. of pure vanilla extract
2 3/4 cup(s) of all purpose flour
1 tsp. of baking soda
1/2 tsp. of salt
decorative sprinkles
Low-Fat Strawberry Cream Cheese Frosting
4 ounce(s) of 1/3 less fat Philadelphia Cream Cheese
2 tbsp. of strawberry jam (the redder,the better)
1 tsp. of pure vanilla extract
4 cup(s) of powdered sugar
1 pinch of salt
Steps
Preheat oven to 375°F. Coat cookie sheets with olive oil cooking spray.
In large mixer bowl add olive oil, yogurt, lemon juice, lemon zest, sugar, egg, and vanilla extract. Mix on medium speed for 1-2 minutes, or until smooth and creamy.
Add flour, baking soda, and salt. Mix on low speed until completely combined (dough should be a bit sticky).
Roll out onto a floured surface until dough is about 1/8 inch thick.Cut into desired shapes and place 2 inches apart onto prepared cookie sheets.
Bake for 10~12 minutes. Remove from oven and cool completely. Frost with Low Fat Strawberry Cream Cheese Frosting, and top with decorative sprinkles and enjoy!!!
Low-fat Strawberry Cream Cheese Frosting: In mixer bowl add cream cheese, jam, vanilla, and salt. Beat on low/medium speed until smooth.
Duration : 0:8:54
