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Nutrition Calculator

Finding what is in a recipe can be daunting when you are on a low carb diet and especially if you are in ketosis and don’t want to blow your weight loss.

Also, recently I had a bunch of questions about what the nutrition was on some of my recipes. I know I have that on all my recipes. I found out that when my site engine updated that it didn’t update the embedded calculator that I use. The problem is fixed now.

My recipes come with an built-in calculator that I pay good money for. It is as accurate as we can possibly make it. Can mistakes be made? Sure. I try my hardest not to!!! Still I recommend that you always check every recipe (yours, mine, your grandmother’s, whoever!). You can calculate by hand, but you can also use the link below to give a double check. It is a recipe nutrition analyzer by verwywellfit.com.

https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

It takes some time getting used to it. It breaks things down a bit differently, but it was close enough on the test recipe I did and sure beats calculating by hand!

There are other recipe nutrition calculators out there. Some you have to sign into their site to use and some you don’t.

Here are some others out there:

https://www.myfitnesspal.com/recipe/calculator

https://recipes.sparkpeople.com/recipe-calculator.asp

https://happyforks.com/analyzer

I haven’t tested any of them against the verywellfit.com calculator, so double check anything you do, if you are concerned with its operation.

If you are worried about all these new fangled calculators being accurate, then learn to calculate by hand to double check accuracy. I did that on the first recipe I ever was going to post and decided “nope” not in my skill set. Thank goodness there are options for those of us not wanting to cipher out a recipe.

Let me know what you think of some of the calculators out there!

Until next time… #lowcarb4ever

Dee

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Low Carb Crackers

I’m a cracker fanatic.  You name the cracker and I love it. 

Topping the list are Cheezits.  A childhood favorite carried into adulthood.  I could down a box at one sitting of its cheezy, salty, deliciousness!  It’s one of those food items that can change my mood from sad or bad to happy and glad with each successive cracker eaten. Don’t even get me started on Westminster saltine or oyster crackers!  Taste bud heaven! 

The list goes on and on because basically, I never met a cracker I didn’t like.  Saltines, Buttery rounds,  water crackers, soda crackers, club crackers, cheese crackers, nutty and seedy crackers, spice crackers, herb crackers.  Sigh.  I really could go on and on, but for your sake I will stop here.

The Challenge

Packed full of wheat flours, the cracker was one of those things I was going to have to cross off my list of things I could eat.  That truly almost made me cry.   (Maybe I whimpered just a little.)   

Not only did I eat crackers plain but they are a staple accompaniment to use with spreads, dips and cheeses.  (Too, you just can’t eat pork rinds for everything.  Besides, in my brain, a pork rind is a potato chip substitute and not a cracker substitute!)  I used them crushed to top casseroles.  I used them sometimes to bread chicken. My broccoli casserole was never going to be the same without Cheezits, I lamented. 

Wheat flour products are just something that those with diabetes or gluten issues have to avoid.  Period.

What to do? 

The Solution – At the Grocery

There are some solutions at the grocery.  It took me a while to find things, however.  Larger cities have more solutions, but for most of us in the suburbs with smaller grocery chains it was a challenge.

100% Cheese crackers or crisps are a delicious alternative to crackers.  They are a cracker of sorts. Sure you can make your own (and I will post recipes), but they never seem to attain the light airy crispiness of ParmCrisps, their rival Whisps or their various other competitors.  You can use with dips and spreads.  It is 0 net carbs!  My favorite thing is to sprinkle them in soups.  They melt  slightly and you get a gooey mouthful of cheese with your spoonful of soup!   Some people put them in salads and in sandwiches.  I like them just to snack on when I’m craving a salty cracker (or potato chip.)  They also helped me cope with the loss of Cheezits in my diet.

I discovered Simple Mills products.   They have a whole line of almond flour-based crackers.  While I can’t eat a whole box.  (Well, let me say… I SHOULDN’T eat a whole box!)  A few crackers are better than none in my book!  Simple Mills has low carb and gluten free products.  THEY ARE DELICIOUS!  (They also sell cookies and have bread, cookie, muffin and cake mixes as well as a pizza dough mix.  Slightly higher carb for me, but still useful products when in weight maintenance.)

There are the completely flourless crackers called Flackers.  As you might have guessed  from the clever name, they are flax seed crackers.  With their carbohydrate to fiber ratio, they have very low net carbs with a whole 5 ounce bag only being 5 net carbs.  Although you wouldn’t want to eat that much flaxseed at one sitting (trust me.)  Plain, they are pretty good tasting.  Some folks don’t like the faxseed taste, but this cracker is definitely a great base for cheese, dips and spreads that mask that taste.  Plus flaxseeds are great nutritionally.  

I found most of these products in Earthfare and Fresh Market.  Whole Foods in some areas carry them. Some grocery chains carry them like Safeway and Food Lion. You shouldn’t have too much trouble finding them in your area.   

So, if you are at a party or giving a party where you feel that there aren’t any other options for Low Carbers for dips and spreads other than sliced vegetables… think again.  Always have some of these on hands as alternatives!

When I find other products that I like, I’ll add an update here.

The Solution – Online

If you can’t find in your store, just click on the links below to order online.  Because of the variety of options, the header links go to the product search pages and I just listed the options for your knowledge.  

Kitchen Table Bakers’ “crackers” have no carbs.  Be careful.  You can eat a whole bag before you know it if you aren’t careful!  There are varying sizes from 1.75 ounces to 3 ounces to a 9 ounce bag.

Cello’s Cheese Crackers are addicting as well.  They also offer a cheddar cheese version!

Simple Mills Almond Crackers are around 1 net carb per cracker.  They are Wheat Thin size.  So use your daily carb allowance judiciously with these.  

  • Simple Mills Fine Ground Sea Salt Almond Crackers
  • Simple Mills Farmhouse Cheddar Crackers
  • Simple Mills Rosemary & Sea Salt Almond Crackers
  • Simple Mills Tomato & Basil Almond Crackers
  • Simple Mills Cracked Black Pepper Almond Crackers
  • Simple Mills Smoky BBQ Cheddar Almond Crackers

They also have Sprouted Seed Almond Crackers.  

  • Simple Mills Everything Sprouted Seed Crackers
  • Simple Mills Original Sprouted Seed Almond Crackers
  • Simple Mills Jalapeno Sprouted Seed Almond Crackers
  • Simple Mills Garlic & Herb Sprouted Seed Almond Crackers

Doctor in the Kitchen’s Flacker Organic Flax Seed Crackers

  • Flackers, Sea Salt
  • Flackers, Rosemary
  • Flackers, Savory
  • Flackers, Cinnamon & Currants

(P.S. All these brand names are registered trademarks, but I couldn’t find the symbol on my app to insert them properly.)

The Solution – At Home

You  can  bake your own!  There are plenty of low carb cracker recipes out there.  I’m not a big baker, as I mentioned before, but if you are game, then that is a great solution.  I’ll add some recipes to the links page as I find ones I like.  I may even attempt to make my own.  If so, I will, of course, post the recipe.

I mentioned before about the discovery of low carb flour tortillas, pita bread and lavash.  You can bake these up into “crackers”! There are several decent tasting brands out there.  Ole, Mission, Flatout and Joseph’s all have good brands that are low carb.  Just read labels to make sure!

Here is my recipe for Low Carb Lavash Crackers. (Click on the title link.)

Until next time!

Dee

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Low Carb Bread, Buying and Making

The hardest part about a low carb lifestyle is no longer having ready access to bread because of their high carb count.  I love bread!  A fresh yeasty bread will actually make my mouth water.  The smell.  The taste.  Knowing that butter will even make it better. 

My sister took me out for my birthday.  The bread at the restaurant was incredible smelling.  She didn’t have the willpower and ate it.  I almost did too.  I held fast and didn’t eat it, but inside my food loving soul was screaming for me to butter up a piece!

It is tough giving up on bread!  But do we really have to?  I have discovered that the answer is no!

The Challenge

Just saying “no” to things you love is the biggest challenge in low carb living.  The next challenge is finding suitable carb-friendly alternatives that our taste buds will accept.

It was HARD in the beginning, especially on an initial weight loss plan, going without bread.  I’m a bread addict (as well as a Cheezit and cracker addict.).  I love, love, love it!  Gone were hot buttered rolls. pizzas,  focaccia, sandwich breads, etc.  No getting buns with burgers or hoagie rolls with sandwiches or any other sandwich combination.  Meats, cheese and veggies between bread or in bread were what I had to concentrate on and not the bread itself.  Not an easy feat.  I ate sandwich meat and burgers inside lettuce leaves or on salads.   (Oh I love Five Guys for that!!!!) That works for a time, but still isn’t entirely satisfying when you just want bread!

But what to do?

The Solution – At the Grocery

I found myself (and still find myself) reading labels on EVERYTHING!  This is a good habit to get in to!  Whether you are doing total carbs or Net Carbs… ALWAYS read labels!  There are hidden carbs everywhere!   There are hidden corn and potato starches as well as flours.  There are pastas and potatoes in things, especially soups.   You have to be constantly aware.  

I initially thought that bread was entirely off limits until I started reading labels.  My eye caught on a tortilla package that said 5 Net Carbs.  WHAT?  I thought that even on a low 20 Net Carbs that I could manage 5 Net Carbs.  (For instance, one slice of whole wheat bread is 10 Net Carbs or more!) I picked the package up worried that the carb count was for something like 1/16th of a tortilla.  Much to my surprise, it was for a whole tortilla!  I can ROLL stuff up in a tortilla!  I can make pizzas with a tortilla!   It was a great discovery! 

There are several decent tasting brands out there.  Ole is one.  Mission is another.  I’ve found one brand or another in most groceries that I have visited.  JUST READ THE LABELS!  Try them out!  FlatOut Light Italian and FlatOut Spinach are two that I regularly  use for pizzas.  Those have 6 Net Carbs, but even that is very good especially if its the main carbs for an entire meal!  We just like the taste and consistency of them!  (Update: FlatOut Light Italian is not as light as it used to be.  We can’t find the Spinach.  We’ve quit using them.  Sigh.)

As good as flour tortillas are, a whole new world opened up when I found Joseph’s Low Carb Pita Bread!  Delicious!   I can put stuff in the pockets  I can fold stuff up in it.  I can use it for pizza as well.  If you can’t find them, mouse over the bold title and click on the link.

  

Both flour tortillas and the Joseph’s Pita Bread discoveries were life altering in my kitchen.   Not only were their sandwich and pizza uses useful, but I could also cut up pieces and toast them to make crackers for dips or just to eat plain!  All was right with the world again.

Whenever I see them, I get more than I would use and stick some in the freezer!

I have now found some Low Carb breads (after looking for months and there not being any) in specialty grocery stores like Earth Fare and Whole Foods.  None to write about here.  The ones that were  Low Carb and Almond Flour-based were a bit spongy and tasteless for me, but if I run across any that I like… I will definitely update this post.

I am still thrilled that there are grocery options out there… even in my small town. Best of all… none of these products are carb killers!!!

UPDATE: ThinSlim and Sola products are now popping up at my grocery.  Too, if you look hard enough, you can find some low carb solutions from major labels, but if wheat is off limits, look to the ThinSlim and Sola products.  Quite frankly, Sola is lower cost and better tasting to my tastebuds than ThinSlim, but that is me.  You can decide for yourself.  Also, your pocket book can decide as well.  They have different varieties and even hamburger buns!  Most Sola breads are 3 Net Carbs per slice, but I like the Deliciously Seeded bread for an additional carb.  I just like the taste.

The Solution – Online

Too, there are options to purchase certain breads online.  Both Sola and ThinSlim foods are a good option and very worth checking out.  You can buy on Amazon, but honestly, just go direct to their websites:

Sola also carries sweetener, ice cream, granola, granola bars, etc.  

ThinSlim also carries, cookies, cakes, etc.

The Solution – At Home

I also decided to attempt to make bread myself.  Now mind you, I am NOT a baker.  My sister is.  I am not.  I cook.  However, Low Carb living is making me find the baker that was always inside of me!  If I can do this… you can too!

I have poured over low carb recipes, but not many are YEAST breads which are what makes so many breads smell and taste so yummy!  Also, I determined, that I wasn’t going to knead anything.  Lot’s of mixers have kneading hooks or paddles, but I still don’t have the hand strength for kneading nor the patience for proofing and risings.  I also had limited storage and counter space. You might have that kind of patience and space in your kitchen.  I don’t.  So I needed another option.

I decided I was going to look for a bread maker!  My sister got one.  She loved it.  She makes bread all the time which is unfortunate because she is in the same health boat that I am.  I decided that there was a few low carb bread machine recipes out there and if there weren’t enough… I was/am determined to create more!  Plus my sister really needs to convert to low carb baking and it will help her. (Also, please check into my oven baking links for Low Carb bread recipes.)

So, I researched bread machines.  I discovered that not many stores in my areas carry bread machines.  I did most of my research on Amazon.  

There are several I looked at:

Williams-Sonoma is where I actually discovered a few machines that I could see in person.

I got a Cuisinart CBK110 as pictured above.  I got lucky on getting a moderately priced one when a friend had a 50% off coupon that I could use! It made sense for me for multiple reasons mentioned above.  There are bread machines for all types of breads and sizes as well as for all budgets, family sizes and kitchen space!   

You can make doughs, bake cakes and what surprised me the most… you can make jams and preserves with my model!  A bonus!  (I’ll let you know how that turns out versus traditionally making them.)

I’m thrilled with the outcome… and will share recipes later!  A peek at the first attempt is below.  Not bad!  The hole in the bread slice is actually from the paddle that does all the work.  It is embedded in the bread unless you remove it during the process at a designated time.  I didn’t, to see what happens if you don’t.  That hole is what happens.

    

Whether traditionally baking or using a machine… “go for it!”  The outcome is rewarding.

So, there isn’t really a bread crisis when going Low Carb.  Options are out there if you look for them.  Hopefully I’ve helped you discover some!

Until next time! #lowcarb4ever

Dee

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About Pork Rinds

 

Pork rinds are really a maligned snack.   

It may seem gross to eat pork rinds to some, but if you eat bacon or pork chops or ham it is no grosser than eating those.  Basically it is fried pork skin.  Most of the fat gets rendered and it puffs up into a crunchy, airy snack!  It has 0… ZERO carbs.  It does have about 5 grams of fat per serving but consider a pat of butter is 12 grams.  I’ll repeat again… ZERO CARBS!

It’s a versatile snack!  You can do a lot with it! Especially when you are first starting a low carb lifestyle… pork rinds are a saver for those chip and cracker cravings!  Heck they are good even if you have been low carbing for a while!

It’s a versatile ingredient!  You can replace breadcrumbs with pork rinds too!

Eat them Out of the Bag

There are all different kinds of pork rinds.  The best is the plain where the tasty bacony flavor can really be tasted.  There are also barbeque, hot, salt & peper and salt & vinegar varieties as well as some other types of gourmet flavors for those wanting to switch up the flavors.  

Eat them Fresh

Some restaurants, fairs, markets and flea markets have fresh pork rinds.  More and more restaurants are using them as appetizers or sides.  We get them at one of my favorite restaurants as a replacement for french fries and onion rings.  At two different restaurants recently, we were able to get them as a really great appetizer with a cheese dip.  Gotta love the South!  I’m not sure if they do that in other parts of the country yet.  They might and I look forward to finding them!

Too, some groceries carry a brand that you can microwave for fresh, hot pork rinds. (See below.)

Eat them with a Dip

We have made “nachos” with pork rinds and have used it with every cheese and dip we can think of:

  • Cheese Dip (any kind)
  • Cheese Ball
  • French Onion Dip
  • Spinach Dip
  • Artichoke Dip
  • Bacon Horsesradish Dip
  • Smoked Salmon Dip
  • The list goes on…

You name it, we have probably tried it!  Don’t be shy.  Give it a test run.  If you don’t like it, move to something else!  I’ve not quite gotten courage enough to try peanut butter or almond butter yet, but that day is probably coming!

I usually also serve celery if I’m also using pork rinds with dips.  

Use them in Recipes

You will find many recipes requiring breadcrumbs either in (like meatloaf) or on top (like casseroles).  Simply replace with crushed pork rinds! 

Put pork rinds in a large freezer bag.  Crush them with a rolling pin (or I have used a can of tomatoes in a pinch).  Once crushed, use the right measurements in the recipe that you would for breadcrumbs.  It is that simple!

Keep them on hand!

My favorite are the barrels of Utz Pork Rinds.  You can find all sorts of brands in your grocery, but Utz gives me the volume needed for munching and recipes and also doesn’t stick in my mouth like some do.  I also like Lowrey’s Microwave Pork Rinds!!  There is nothing like fresh cooked pork rinds!

ENJOY!


 

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Flours

flour-1581967_960_720It took me a while to get my head around the use of Almond and other flours or meals instead of wheat flours.  But you can not only make breads, cakes and cookies, but also grits and cornbread reasonable facsimiles!  As a southerner and lover of all things made of ground corn… my food life suddenly brightened!

Note, not all flours have the same carb count so make sure you read the labels!

You can buy them at your local groceries, WalMart, Sams Club and Costco or you can order them online.  I’ve done a bit of both.  Some items are not as easily found or I just am not going to the store anytime soon and so I order them online.

The cookbooks I have reviewed have used any or all of these.

Here’s ones I have tried and like.  I’ll add more as I use them.  Bob’s Red Mill is pretty abundant in stores nearest me and so is a brand I’m most familiar with.  If you have other suggestions, let me know!

Also, these are more bulk items instead of individual items.  It worked for me buying them that way and also usually comes out a bit cheaper.

Almond Flour:


Coconut Flour:


Hazelnut Flour:

Soy Flour:

I’ll add more as I see them!

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