<![CDATA[Go Easy on the Carbs! - Blog]]>Tue, 27 Jun 2017 11:55:28 -0500Weebly<![CDATA[Low Carb Pizza Crust]]>Wed, 07 May 2014 15:25:58 GMThttp://goeasyonthecarbs.com/1/post/2014/05/low-carb-pizza-crust.html
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For weeks now, I have been trying to find a great low carb pizza crust recipe that does not include using cauliflower. I love cauliflower, and I use it a lot, it's just that when I'm craving pizza, I want something that comes as close as possible to the real deal. I initially tried recipes using just almond meal for the flour replacement, and I found that these crusts were more like making pizza on a graham cracker crust. Tasted great, but maybe I'll just modify it for a dessert crust (low carb cheesecake anyone?). 
After seeing a bunch of recipes lately that involve using coconut flour, I started looking for recipes that used both almond meal and coconut flour. This proved to be the right decision, and yielded a crust that wasn't too thick and dessert-like, and more closely resembled a "real" pizza crust. The coconut flour seemed to fluff up the recipe, causing it to be less dense, but still sturdy enough to hold up to a bunch of toppings, and even the extra cheese that I can't seem to help myself from adding. The best part about this pizza is the net carb count. Per slice (crust only), the pizza only has about 5 net effective carbs. As long as you pay attention to your toppings (beware hidden sugar in pizza sauce), this can be a great addition to a low carb diet, and it's very filling as well! In all honesty, I felt like I was cheating when I tried this pizza, and it was great to know that I could actually have a couple of slices of guilt-free pizza! Check out the recipe below, have fun coming up with your own topping combinations, and enjoy!
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What you'll need:

1 1/4 cup almond meal
1/4 cup coconut flour
4 tbsp. psyllium husk
1 tsp. baking powder
1 tsp. garlic powder
4 eggs
3 tbsp. olive oil
1/4 cup coconut milk (or almond milk)
Prep time: 15 minutes
Total time: 45 minutes
Servings: 8 slices (crust only)

Nutrition info.: per slice:  17.1 g of fat (4.1 g saturated fat), 244 calories, 23.2 g of carbohydrates, 17.4 g of fiber, 6.9 g of protein 
Directions:
  1. Heat oven to 350 degrees F.
  2. Whisk dry ingredients in a medium sized bowl.
  3. Add the eggs, olive oil and coconut milk to the dry ingredients and combine well.
  4. Transfer dough to a well-oiled 14 inch pizza pan and spread out to cover pan.
  5. Bake for about 20 minutes, or until crust is browning and pretty hard to the touch.
  6. Remove crust from oven and add your choice of pizza toppings. 
  7. Bake for an additional 10-15 minutes.
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<![CDATA[Low Carb Blueberry Lemon Mint Ice Cream (no ice cream maker)]]>Fri, 11 Apr 2014 19:18:42 GMThttp://goeasyonthecarbs.com/1/post/2014/04/low-carb-blueberry-lemon-mint-ice-cream-no-ice-cream-maker.html
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I don't crave sweets very often, I'm more of a savory/ salty snacker, but one sweet treat that I almost always crave is ice cream. I don't have an ice cream maker, but since getting my Ninja blender (powerful enough to make ice cream), I've been having fun experimenting with different ice cream flavor combinations. I really wanted to do something using lemon and/or mint leaves, and thought I'd give those flavors a try with blueberries. I think it came out great, though I will probably come back and tweak it at some point. So if you have a blender that can make ice cream (Ninja, Vitamix, etc.) this recipe will work for you. I don't know how this would work out in an ice cream maker, but I guess it's worth a shot!
I used a basic blender ice cream recipe as a starting point, just to get the ratio of cream to frozen fruit correct. Next, I chopped up some fresh mint leaves and zested a lemon. For the lemon juice, I just had squeezed about a teaspoon of juice from one half of the lemon I zested into the blender pitcher. I've been trying to avoid artificial sweeteners lately, so I used just a little honey to add sweetness rather than adding Splenda or stevia. I wasn't sure how that would work out, since I didn't know how much/ little sweetness it would add, but I liked the end result.  You can add more if you want it sweeter.

After adding all the ingredients, all you have to do is continuously pulse the blender (scraping the sides occasionally if needed) for about a minute, or until the mixture is well blended and has a thicker, ice cream consistency. You can serve it right away, but I always think it's a little too soft fresh from the blender. I stick it in the freezer for about an hour before serving.

The recipe is below, give it a try and let me know how it works for you!
What you'll need:
1 cup heavy cream
1 1/2 cups frozen blueberries
3 mint leaves, chopped
zest of 1 lemon
1 tsp. lemon juice
1/2 tbsp. raw honey
Prep time: 5-10 minutes
Total time: 10-15 minutes
Serving size: 1/2 cup
Number of servings: 4
Nutrition info.: 11.3 g fat (6.9 g saturated fat), 144 calories, 11.1 g carbohydrates, 1.4 g dietary fiber, 7.6 g sugars, 1.1 g protein 
Directions:

  1. In a high powered blender (capable of making ice cream), add the ingredients in the order listed below.
  2. Blend all ingredients for approximately 1 minute, or until well blended and has a thick ice-cream consistency (scraping sides a once or twice if necessary).
  3. Remove from the blender and serve immediately or put in freezer for extra hardening. Enjoy!
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<![CDATA[Low Carb Buffalo Chicken Casserole]]>Wed, 09 Apr 2014 20:05:56 GMThttp://goeasyonthecarbs.com/1/post/2014/04/low-carb-buffalo-chicken-casserole.html
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Lately I've been craving some kind of Buffalo chicken casserole, and I haven't had a lot of success finding a recipe I like. Only one has kind of come close, and that was a Betty Crocker recipe involving (very not-low-carb) Bisquick.  Obviously, that wasn't going to work. Since I've been experimenting with different uses for oopsie bread, I decided to try using that as sort of a "pastry" topping for the casserole I was building in my head. By the way, if you haven't tried oopsie bread yet, you really need to. It is a low carb must have for me to keep on hand, especially if a sandwich craving hits.
So, rolling with this oopsie "pastry" topping idea, I decided to try out my own Buffalo chicken casserole, loosely based on the Betty Crocker recipe. The original called for celery, which I don't care too much for in recipes. So instead, I opted to use diced green peppers, which worked out pretty well if I do say so. It also used scallions, which I didn't have on hand, so I chopped up a shallot instead. Overall, I think this came out great, and hit the spot for the Buffalo chicken craving. The topping browned faster than I hoped, so I ended up finishing the cooking time with a sheet of foil on top. I would recommend starting the first 20 minutes of cooking time with a foil tent (to prevent sticking in the "pastry" batter). The recipe is provided below, try it out and let me know what you think!
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What you'll need:

1 lb. cooked chicken (chopped)
11 oz cream cheese, softened, divided
3 large eggs
1/4 cup hot sauce
1/4 cup blue cheese dressing
1/2 cup diced green peppers
1 shallot, chopped
1 cup cheddar cheese, shredded
1/4 tsp. salt
1/2 tbsp. psyllium husk
1/2 tsp. baking powder
Prep time: 30 minutes
Total time: 1 hour, 10 minutes
Servings: 6

Nutrition info.: per serving:  34.9 g of fat (17.8 g saturated fat), 473 calories, 7.2 g of carbohydrates, 2.5 g of fiber, 34.4 g of protein
Directions:
  1. Heat oven to 350 degrees F.
  2. In a medium sized bowl, combine one (8 oz.) package of softened cream cheese, hot sauce, and blue cheese dressing. Spread mixture over bottom of a greased 9 inch square baking dish (or pie plate).
  3. Layer the chicken, peppers, shallot, and then shredded cheese over the cream cheese mixture.
  4. For the "pastry" topping, first separate the egg whites from the yolks, setting both aside in separate bowls.
  5. Add the salt to the bowl containing the egg whites and beat until the egg whites are stiff.
  6. In the bowl containing the egg yolks, add the remaining 3 ounces of cream cheese and beat until well combined. Add in the psyllium husk and baking powder and stir. Fold in the egg whites, being sure to keep the light, airy consistency. 
  7. Pour the "pastry" mixture over the casserole and lightly spread.
  8. Bake for 40 minutes.  For the initial 20 minutes, cover the dish with a foil tent in order to avoid over browning of the "pastry" topping.
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<![CDATA[Baked Stuffed Peppers (with Cauliflower Rice)]]>Fri, 04 Apr 2014 18:40:14 GMThttp://goeasyonthecarbs.com/1/post/2014/04/baked-stuffed-peppers-with-cauliflower-rice.html
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So I bought a spiffy new Ninja blender/ food processor the other day and was itching to try it out.  The first thing I decided to try was making some cauliflower rice because I've wanted to try it for a while now. Well, it came out awesome, and now there are so many recipe options that I'm excited to try with this excellent rice substitute!

First up, one of my favorite foods, baked stuffed peppers. I really had trouble finding a recipe online that matched how I like stuffed peppers to taste, not to mention that a lot of them call for tomato sauce, which has extra sugar in it.
So instead, I decided to make my own recipe up as I went and I have to say it came out pretty well! For starters, I have red peppers in the picture, but you can use any color pepper. I also used grass fed ground beef, which I think is a lot more flavorful.
The cauliflower rice was super easy to make, it just took about 6 pulses in the food processor to get the right consistency. Some recipes call for cooking the cauliflower after it's been processed, but I left it raw for this recipe to allow it to cook inside the stuffed peppers.

Instead of using a tomato sauce, I threw my own together in the food processor, and it came out as kind of a chunky tomato sauce, almost salsa-like in consistency. 

The stuffing for the peppers was made from ground beef (browned with garlic and onion), the cauliflower rice, the tomato "sauce" and some grated Parmesan cheese.
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I decided to slice the peppers in half to stuff them rather than stuffing the whole pepper and trying to get it to stand up while baking.  The peppers were stuffed until a bit overflowing, and I pressed it all in with the back of a spoon.  Next, I added the mozzarella cheese on top and baked it for just under an hour. After about 30 minutes or so, the cheese had started to brown, so I placed some foil over the dish for the remaining cooking time.  All-in-all, I really liked how these came out, although next time I might try doing a ground beef/ sausage combination to add some extra flavor. Check out the recipe below, and let me know if you try it! Enjoy!
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What you'll need:

1 lb. ground beef
4 small tomatoes (halved)
1 1/2 cups riced cauliflower (uncooked)
2 tbsp. garlic, chopped
1/4 cup onion, chopped
1 tbsp. fresh basil, chopped
1 tbsp. fresh oregano, chopped
1 tbsp. fresh parsley, chopped
2 tsp. sea salt
2 cups shredded mozzarella cheese
1/2 cup Parmesan cheese, grated
4 peppers, halved lengthwise
Prep time: 30 minutes
Total time: 1 hour, 30 minutes
Serving size: 2 pepper halves
Servings: 4

Nutrition info.: per slice:  21.9 g of fat (11.9 g saturated fat), 483 calories, 15.1 g of carbohydrates, 56.5 g of protein, 3.7 g of fiber
Directions:
  1. Heat oven to 350 degrees F.
  2. Brown the ground beef with the garlic and onions and set aside.
  3. In a food processor, pulse chop the tomatoes for a couple of pulses. Add the basil, oregano, parsley and sea salt to the tomatoes and continue to pulse until you have a chunky "sauce".
  4. In a large mixing bowl, combine the browned meat and the tomato sauce. Add in the cauliflower rice and Parmesan cheese, and mix.
  5. Spray a baking dish with cooking spray and place the halved peppers in the dish.
  6. Fill the peppers with the hamburg mixture and pack with back of spoon. Add about 1/4 cup of shredded mozzarella to the top of each pepper and spread over the stop/ press in slightly.
  7. Bake for 50 minutes.
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<![CDATA[Cheddar Cheese Crisps and Pesto Cottage Cheese]]>Fri, 28 Mar 2014 17:45:16 GMThttp://goeasyonthecarbs.com/1/post/2014/03/cheddar-cheese-crisps-and-pesto-cottage-cheese.html
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I love this snack for those times where I want something cracker-like, but quick. No time for some complex cracker replacement. Easy fix...baked cheese! That's it, just bake some shredded cheese for 5 minutes and you get these awesome cheese crisps. You can pretty much use any kind of melting cheese you have on hand, my favorite is the light 3 cheese blend from Trader Joe's (jack, mozzarella and cheddar). I do find that light cheese works best, I've used full fat cheese and find that the crisps are way too greasy. Another thing you can play with for this recipe is sprinkling some garlic powder or Italian seasoning on top before baking.
You can pretty much use any kind of spread you like on top of the crisps, or you can just eat them plain too! I like throwing together a pesto cottage cheese to go along with it. The basic recipe I use is 1 tablespoon of pesto for every cup of cottage cheese, but you can modify that for more/ less pesto flavor.

The crisps keep pretty well for a couple of days, though they may start to get chewy and not quite so crisp anymore. Refrigerating makes this happen more quickly. Give these a shot the next time you need a quick snack and let me know what you think. Enjoy!
What you'll need:
12 oz. bag of light shredded cheddar cheese
3 cups cottage cheese
3 tbsp. pesto

Prep time: 5-10 minutes
Total time: 20-25 minutes

Makes about 24 - 3 inch crisps
Serving size: 4 crisps and 1/2 cup pesto cottage cheese
Nutrition info.* (per serving): 14.5 g fat (8.1 g saturated fat), 277 calories, 6.6 g carbohydrates, 0.9 g sugars, 32.5 g protein

Nutrition information will depend on type of cheese used, light cheddar cheese was used for calculation.
Directions:
  1. Preheat oven to 375 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Place shredded cheese onto baking sheet in small piles and spread out to about 3 inch circles (all approximate, you can do whatever size crisps you like).
  4. Bake at 350 for approximately 5 minutes, or until cheese is melted, bubbling and flat.
  5. Remove from oven and let cool.
  6. For pesto cottage cheese spread, just mix the pesto and cottage cheese.
  7. Spread pesto cottage cheese on the cheese crisps and enjoy!
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<![CDATA[Sausage, Spinach and Egg Casserole]]>Thu, 27 Mar 2014 18:11:33 GMThttp://goeasyonthecarbs.com/1/post/2014/03/sausage-spinach-and-egg-casserole.html
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I am a huge fan of casseroles.  Most are relatively easy, you can pretty much put whatever you want into them, and since I'm usually cooking for just me, the leftovers can be lunch for most of the week. Negates that excuse of there being nothing good on hand to eat.

I made this casserole the other night, loosely based on a recipe I found on Pinterest, though I made a lot of modifications. It's definitely a keeper for me!
What you'll need:

1 lb. Italian sausage (mild)
1 - 3 oz. can of sliced black olives
1/2 cup Feta cheese (crumbled)
4 large eggs
10 oz. frozen chopped spinach (thawed and drained)
1/3 cup grated Parmesan cheese
2 tomatoes, sliced
1/2 cup light cream
1/2 tsp. sea salt
1/4 tsp. ground black pepper


Prep time: 20 minutes
Total time: 1 hour
Servings: 9 slices

Nutrition info.: per slice:  22.5 g of fat (9.2 g saturated fat), 287 calories, 3.3 g of carbohydrates, 18.1 g of protein, 1 g of fiber
Directions:
  1. Heat oven to 360 degrees F.
  2. Brown the sausage and drain if necessary. Spread sausage on the bottom of a greased 11 inch casserole dish.
  3. Sprinkle the spinach, olives and feta cheese over the sausage.
  4. In a medium sized bowl, whisk together the eggs, light cream, salt and pepper. Pour over the contents of the casserole dish.
  5. Slice the tomatoes and place on top of the dish.
  6. Sprinkle the Parmesan cheese over the entire top of the casserole.
  7. Bake for 35 minutes and allow to cool before slicing and serving.
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<![CDATA[Ranch Roasted Chickpeas]]>Wed, 26 Mar 2014 13:49:19 GMThttp://goeasyonthecarbs.com/1/post/2014/03/ranch-roasted-chickpeas.html
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These ranch flavored roasted chickpeas make for a great savory/ crunchy snack. Chickpeas do contain carbs, but they're also loaded with protein and fiber, so they're the "good" kind. This also means they're pretty filling for a snack, and are great to keep on hand for when the savory snack craving hits. 

I've seen a few recipes out there for roasted chickpeas, and I've been playing around with different flavors.  This one kind of reminds me of ranch flavored corn nuts (which are a definite no-no). So read on for the recipe, it's really simple and involves about 5-10 minutes of prep time.
What you'll need:
2 cans chickpeas (garbanzo beans), drained
1/3 cup olive oil
1 tbsp. garlic powder
1 tbsp. onion powder
2 tbp. grated Parmesan cheese
2 tsp. salt
1 tsp. mustard powder
1 tsp. dill weed
1 tsp. dried chives
1/2 tsp. black pepper
Prep time: 5-10 minutes
Total time: 1 hour
Serving size: 1/4 cup
Number of servings: 16
Nutrition info.: 7.3 g fat (0.9 g saturated fat), 223 calories, 
31.2 g carbohydrates, 8.8 g dietary fiber, 5.6 g sugars, 9.8 g protein 
Directions:

  1. Preheat oven to 375 degrees F.
  2. Combine all ingredients except the chickpeas into a large bowl and whisk.
  3. Add the chickpeas to the bowl and gently mix.
  4. Spray a baking sheet with cooking spray (I also line with parchment paper) and spread the chickpeas out evenly.
  5. Bake for approximately 50 minutes, or until the chickpeas are hardened/ crunchy.  Mix/ turn over after about 25-30 minutes for even roasting.
  6. Let cool and serve.

Enjoy, and have fun playing around with flavors if you feel like it.  I have a tasty soy ginger version in the works that I'll be sharing soon!
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<![CDATA[Mushroom and Bacon Frittata]]>Mon, 24 Mar 2014 18:02:13 GMThttp://goeasyonthecarbs.com/1/post/2014/03/mushroom-and-bacon-frittata.html
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This frittata recipe originally came from a book I read by Kristen Ashley.  Her recipe (for Feb's Frittata) can be found here. I made a bunch of changes to fit my tastes/ what I usually have on hand, and decided to share. This recipe makes for a great breakfast, lunch or dinner dish. And for low carb dieters, there are only about 3 g of carbs per serving.
To start off, here's what you'll need for the recipe:

8 oz. of sliced mushrooms (portobella or white)
5 slices of bacon, thick cut
1/4 cup of chopped garlic, shallots and onions* (or 2 tbsp. each)
4 large eggs
2 tbsp. light cream
1 cup of shredded cheddar cheese
1-2 sliced scallions
1 tsp. sea salt
1/2 tsp. black pepper
Olive oil
Cast iron skillet (or any skillet/ pan that can be put in a broiler)

*I buy a mix of these 3 pre-chopped at Trader Joe's.

For the bacon, I prefer to use an applewood smoked bacon because the flavor blends well with mushrooms and cheddar. I also like to use thick cut slices, and I would add a piece or two extra if you are using a thinner cut.  Trader Joe's nitrate free applewood bacon is a favorite of mine.

The cheddar cheese is another ingredient I like to experiment with.  Since I usually shred my own cheese, I'll usually either use an applewood smoked cheddar or a mix of cheddar and gruyere. You can really feel free to use whatever cheese variety you like best (or you can stick to bagged cheddar, especially if you want quicker prep time).

This recipe is done in one pan, as you'll saute the onions, shallots, garlic and mushrooms first and then add everything else on top.  It's super delicious, and is always a crowd pleaser. 

Here are the directions and nutrition information:
Directions:
  1. Turn on oven broiler.
  2. Cook the bacon (microwave is fine) and let cool. When cool enough (about 10 minutes), crumble or chop and set aside.
  3. In the skillet, add about 1-2 tablespoons of olive oil, heat, and add the mushrooms to saute.  After a few minutes (when the mushrooms begin to reduce in size) add the garlic, shallot and onion mixture to the pan and continue to saute until the mushrooms are cooked. Spread the mushrooms over the bottom of the pan and remove from heat.
  4. In a medium sized bowl, whisk together the eggs, cream, scallions, salt and pepper.  Pour over the mushrooms in the skillet and return the skillet to medium-high heat.  Heat until the egg mixture seems mostly cooked.  If there is still liquid in the middle, place the skillet into the broiler and allow the rest of the egg to cook.
  5. Sprinkle on the bacon pieces and cover with the shredded cheese.
  6. Broil the frittata until the cheese has melted and has a golden brown color.
  7. Remove from broiler, allow to cool, and loosen edges with silicone spatula before slicing.



Prep time: 20-30 minutes
Total time: 1 hour, 20 minutes
Servings: 8 slices

Nutrition info.: per slice:  11.9 g of fat (5 g saturated fat), 147 calories, 3.1 g of carbohydrates, 7.9 g of protein, 0.5 g of fiber


Be sure to post a comment if you try this recipe, let me know what you think, and share on Pinterest!
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<![CDATA[First Blog Post!!]]>Wed, 19 Mar 2014 19:05:08 GMThttp://goeasyonthecarbs.com/1/post/2014/03/first-blog-post.htmlHi there!  So since I decided to make this website, I figured I would try my hand at this blogging thing too...let's see how it goes! I suppose I should start with why I started this website. After years of trying different diets, low carb is definitely the way to go for me. However, in the past it has also proven to be the most challenging diet for me to follow because I love carbs! I tend to hit a road block when grabbing something quick (and carb-filled) is easier than having to prepare something healthier. Let's face it, I don't necessarily come home every night amped up to cook for an hour. Add to that the difficulty of finding snacks to fit my crunchy and savory cravings (just say no to chips!!), and soon I'm cheating. 

In my attempts to fix these problems I would search the internet to find easy or make-ahead recipes to help curb my cravings in a pinch. While I did find many recipes that have proven to be good ones, it was also a bit disappointing to see so many with unhealthy or nutritionally empty ingredients (lots of Carb Quick and other empty flour alternatives, lots of Splenda). Not to say I never take shortcuts or eat unhealthy things (believe me, I do), I just try to make healthier choices, and I want to get nutritional benefits from what I choose to eat. I try to stay away from recipes with those ingredients, and wanted to create and share the recipes that work for me. 

So from this motivation, this website was born, with an emphasis on sharing recipes that are mostly easy and general tips on how to make eating low carb easier. It's also a way to share recipes I find (mostly on Pinterest) that work out great as they are or that I am trying to modify. I'm starting it off with just a few recipes on here (no particular order, just ones I've already taken pictures of) and future blog posts will highlight new recipes as they're added. Feel free to comment below or contact me if there's anything in particular you'd like to see on here! Oh, and check me out on Pinterest and Twitter to get more recipes and tips and see the recipes I'm currently working on!

Let's get (low-carb) cooking!

~Caroline]]>