Monthly Archives: May 2014

Avocado Devilled Eggs – Kim’s Club

Here is a little variation on devilled eggs – looks pretty and a lovely fresh taste with the addition of avocado and lime juice!

Avocado Devilled Eggs - Kim's Club
Lightly spiced avocado and lime devilled eggs - so good and good for you!
Author:
Recipe type: light meal, appetiser
Serves: 4
Prep time: 
Total time: 
Ingredients
  • Eggs - 4 medium hard boiled
  • Avocado - 1
  • Fresh - Lime Juice, 1 tbsp
  • Garlic Salt - 1 tsp (1g)
  • Tabasco, Green Jalapeno - 1 tsp. (5mL)
  • Cayenne pepper
Instructions
  1. Halve the eggs and mash the yolks with the rest of the ingredients using a fork or small blender. Check seasoning, fill egg halves with mixture (use a piping bag if you want to be fancy!) and sprinkle with cayenne pepper.
Nutrition Information
Serving size: 2 halves Calories: 128 Fat: 10g Carbohydrates: 5g (2g net) Fibre: 3g Protein: 6g

avocado devilled egs

Sukrin cake recipes – low-carb and gluten free

I love Sukrin products.  They are easy to use, taste great and are low-carb and gluten free.  Sukrin noticed that I use their products in my baking and kindly sent me links to their bread and cake recipes so thought I would share them with you!  You can find links for purchasing these mixes, along with their brilliant line of sugar-substitutes on the right-hand side of the page.  I don’t receive remuneration for this, I genuinely like and use their products!   To download the recipes, just click on the link here:

Sukrin Cake Mix

Sukrin bread recipes-low carb and gluten free

I love Sukrin products.  They are easy to use, taste great and are low-carb and gluten free.  Sukrin noticed that I use their products in my baking and kindly sent me links to their bread and cake recipes so thought I would share them with you!  You can find links for purchasing these mixes, along with their brilliant line of sugar-substitutes on the right-hand side of the page.  I don’t receive remuneration for this, I genuinely like and use their products!   To download the recipes, just click on the link here:

Sukrin Bread Mix Recipes with Images

Slow roasted chicken with fennel and peppers – Kim’s Club

I made this for a dinner party – some low-carbers and some not.  It was a good party food because I could make it ahead and forget about it…hence enjoying the party myself!  I served it with my cauli-ceriac mash to soak up the juices.  Everyone seemed to enjoy it (clean plates and yums…..) and I felt quite virtuous! (Always a good thing).  I made double this recipe so I had leftovers and can say it reheated very well.  I’m sure it would freeze well too!   It would also work well in a slow-cooker,  just let it cook all day on low.

 

Slow roasted chicken with fennel and peppers - Kim's Club
Mediterranean style chicken - slow roasted to melt in your mouth!
Author:
Recipe type: Main
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Chicken Leg Quarters - (Leg and Thigh), 4 PIECE
  • Fennel bulb 1 whole - quartered lengthwise
  • Whole Red Pepper, 1 whole - sliced into 8 strips
  • Pitted Dry Black Olives, 35 g
  • Pitted Green Olives With Herbs & Garlic, 30 g
  • Wine, White, Dry, 100 ml
  • Cherry Tomatoes, 6 halved
  • Worcestershire Sauce, 1 Tsp/5ml
  • Garlic Clove, 2 cloves, crushed or finely minced
  • Olive Oil, 1 tbsp
  • Feta cheese, cubed 100 g
  • Mixed herbs - about a tsp.
  • Salt and pepper
Instructions
  1. At least an hour ahead (or overnight) marinate your chicken. Place the chicken in a sealeable bag. Mix the balsamic, wine, garlic and worcestershire sauce and pour over the chicken. Mush it around the chicken and keep in the fridge, turning every so often to keep chicken coated. When you are ready to cook, turn your oven to gas 2,150C, 300F. Place the fennel in a roasting tin (not too big - you want everything to fit snugly if you can), evenly scatter over the halved tomatoes, peppers and olives. Then scatter over the feta cheese. Place the chicken on top of the veg and pour the marinade over all. Sprinkle with mixed herbs and a grinding of salt & pepper. Drizzle with the olive oil, then cover your dish with a layer of baking parchment and a layer of foil, sealing the edges. Cook for 2.5hrs, remove foil and parchment, increase temp to Gas 4, 180C, 350F and cook for 30 minutes more to brown the skin. Serve!
Nutrition Information
Serving size: ¼ Calories: 461 Fat: 14g Carbohydrates: 9g (6net) Fibre: 3g Protein: 6g

chicken:fennel2

Cauli/Celeriac Mash – Kim’s Club

People keep asking me, what about potatoes?  What do I serve instead?

This! This!  Not only do you up your veg intake you up your fiber!  Try this as a topping for Shepherd’s Pie.  My daughter has always preferred it this way, and she was a very fussy eater!

 

Cauli/Celeriac Mash - Kim's Club
Missing mashed potatoes on your low carb way of eating? Try these - delicious!
Author:
Recipe type: Side veg
Serves: 6-8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 head of cauliflower- trimmed and chunked
  • ½ celeriac bulb - peeled and chunked
  • 1 vegetable stock cube
  • 2 garlic cloves, peeled
  • ½ carton of cream cheese - LactoFree or regular
Instructions
  1. Place the stock cube in a medium size pan half full of water, bring to a boil, add vegetables and garlic cloves, add lid, reduce heat and simmer until tender - about 20 minutes.
  2. Drain in a colander (save the liquid for soup!) and let drip for 5-10 minutes. You want as much moisture to leave as possible.
  3. Tip the veg and garlic into a food processor, add the cream cheese a spoonful at a time (you may not need the whole amount) and process until smooth. Check seasoning and reheat just before serving.
Notes
Feel free to play with your food! Adding herbs, grated cheese, bacon bits......yum
Nutrition Information
Serving size:  Calories: 65 Fat: 2.23 Carbohydrates: 6.7g (3.5net) Fibre: 3.2g Protein: 3.3

Low-Carb Mash

Low Carb New York Cheesecake – Kim’s Club

Here it is – the CLASSIC New York Style cheesecake I have known and loved all my life!  But now it is sugar-free and grain-free.  I even use lactose free dairy products for this, but that’s just a personal thing, it will work with the full monty stuff! Enjoy!

(P.S. If you would like some additional help with your weight-loss journey, check my weight-loss plans with shopping lists and stall breakers – x)

Low Carb New York Cheesecake - Kim's Club
A classic New York style vanilla cheesecake - need I say more?
Author:
Recipe type: Dessert
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • For the crust:
  • 145g/1¼ cups Ground almonds
  • 50g/4tbsp/half-stick Butter, melted (I prefer salted butter for the crust)
  • 25g/1/4 cup *Sukrin Icing (or sweetener of choice, similar to powdered sugar)
  • 25g/1/4 cup *Sukrin Gold (or sweetener of choice, this is similar to brown sugar but not essential)
  • For the filling:
  • 100ml/31/2oz Whipping cream, whipped
  • 400g/2pkgs Cream cheese
  • 4 Eggs
  • 1 tsp Vanilla
  • 155g/1 cup *Sukrin granular (or sweetener of choice)
  • For the topping:
  • 233g/1 cup Greek Yogurt (or sour cream)
  • 25g/1/2 cup *Sukrin Icing sugar (or sweetener of choice)
  • 2 drops of liquid Stevia
  • ¼tsp vanilla
Instructions
  1. Preheat oven to Gas mark 6, 190C, 375F. Prepare a loose bottomed **7in cake tin by greasing and lining with baking parchment, bottom and sides. In a processor, or by hand mix the ground almonds, Sukrin*, and melted butter. Press the almond mixture evenly into the base of the tin and a bit up the sides. Place on a baking sheet and bake for 12 minutes until the edges are golden.
  2. Remove from oven and set aside. Reduce temp to Gas mark 4, 180C, 350F.
  3. With electric whisk, combine whipped cream with Sukrin, cream cheese, vanilla, and eggs. Whisk well and pour into prepared pan.
  4. Return to oven for approx. 1 hr 45 minutes or until the edges look set, the top is dry but the middle has a slight wobble. Combine yogurt (or sour cream) with Sukrin icing, vanilla and Stevia. Careful pour evenly over the top of the cheesecakeand return to oven for 10 minutes. Remove and cool to room temp. Slide the base out of the tin. (I usually push down carefully over a tin or jar - leave the cake on the base to serve). Refrigerate for at least 4-5 hours (or overnight) before cutting.
Notes
*Instead of Sukrin you may use Swerve or erythritol - you may use all powdered erythritol if preferred. Some of you have said that granular is hard to dissolve, it may depend on the brand. You can powder your own in a small blender. If you can't get the sukrin gold (a brown sugar type erythritol), you may use another brand or just double the amount of regular erythritol. Check my SHOP if you are in the UK.
**I used a 7" loose bottomed tin but you may use an 8". The cake won't be as high and it will cook faster - approx 1hr 30 min total.
Nutrition Information
Serving size:  Calories: 413 Fat: 38g Carbohydrates: 5.11g (3.7 net) Fibre: 1.34g Protein: 11.7g

Cheesecake

Low Carb Baked Custard – Kim’s Club

Sometimes only ‘nursery food’ will do.  You know, times when you are feeling low and maybe just a little bit needy?  When you want something your mother used to make?  Well, this is my thing.  I adore baked custard.  But I wanted to make one that didn’t have much dairy (in fact you can make it with no dairy if you use a dairy-free butter substitute).  I also wanted a low calorie treat AND low carb ’cause that’s how I’m hangin’ these days!  Still, it really needs to BE a treat with a luxurious mouth feel.  I figure some of you might feel the same – so here it is!

5.0 from 1 reviews
Low Carb Baked Custard - Kim's Club
A luxurious tasting low calorie and low carb baked custard, sprinkled with nutmeg.
Author:
Recipe type: Dessert
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 eggs
  • 200ml/7oz Sugar Free Almond Milk (I use Alpro)
  • 10g/1 heaped tsp of butter, ghee or coconut oil
  • 80g/1/2cup Sukrin (Erythritol) Granular (see link on right side of page)
  • (For Paleo substitute honey or maple syrup, stats are for sugar free)*
  • 1tsp Vanilla
  • pinch of nutmeg
  • Boiling water, about a litre
Instructions
  1. Preheat oven to gas mark 4, 180C, 350F. Take a deep baking tin and place 4 ramekins inside.
  2. Warm the almond milk with the butter (or substitute) until butter melts. With a blender or whisk, blend in the eggs, Sukrin and vanilla until very well combined. You may add a bit of nutmeg to the mixture if desired.
  3. Fill the ramekins, sprinkle tops with nutmeg and place baking tray in the oven. Pour boiling water into the tray carefully before shutting the oven door.
  4. Bake about 30 minutes or until knife inserted in center comes out clean.
Notes
*for Paleo sweeten to taste with honey or maple syrup and use ghee or coconut oil
Nutrition Information
Serving size: 1 Calories: 57 Fat: 5g Carbohydrates: 1g (0net) Fibre: 1g Protein: 3g

baked custard