These delicious low carb pancakes are made with just three ingredients. They are REALLY good, in fact better than flour-based pancakes, and don’t just take my word for it – my carb-loving kids adored these low carb pancakes and asked for seconds.
One caveat: The batter is very thin, so you can’t just pour three mounds of the batter into a large skillet and fry three pancakes at a time, as you would with regular pancakes. The batter will spread. So either use two mini frying pans and cook one pancake at a time in each, or use a special pancake pan – I used this egg cooker pan, which makes perfect round eggs and also works great for thin-batter pancakes. Click for the recipe
Leeks look like oversized green onions. When raw, their flavor resembles the flavor of shallots, although sweeter and more delicate. Roasting leeks mellows their onion flavor, caramelizes them and brings out their natural sweetness. Click for the recipe
Bacon makes everything better, and meatloaf is no exception. Wrapping the meatloaf in bacon imparts wonderful flavor, and keeps the meatloaf from drying. Click for the recipe
I love hard boiled eggs. I love them plain, with just a sprinkle of salt and pepper. I love them topped with a variety of toppings – mayonnaise, mustard, sour cream, salsa, or hot sauce. Obviously, I love them deviled (who doesn’t?).
I make a dozen hard boiled eggs at least once a week, so we can always have one or two if we’re hungry between meals.
My latest egg discovery: hard boiled eggs halved and fried in butter until golden-brown. They come out so delightful: warm and buttery, soft yet crispy. Fried hard boiled eggs make a perfect snack, a great breakfast, and they are also very good for lunch or dinner, as a salad topping. Click for the recipe
I love stir-fry recipes not just because they are so delicious, but also because they are so quick and easy to make. This shrimp stir fry is ready in about 20 minutes. It’s the ultimate weeknight dinner – quick, delicious and healthy. Click for the recipe
At Costco the other day, I saw these gorgeous, well-marbled, prime grade boneless chuck short ribs:
Of course I had to buy them! But when it was time to cook them, there was no way I was going to brown them first, make a complicated sauce, check on them every 30 minutes… I wanted to just put them in the oven and forget about it.
So I was grateful to find this easy recipe on the Food Network. Obviously, I wasn’t going to use the sweet sauce (my blood sugar went up just reading the recipe!), but I really liked it otherwise. So I made my own, non-sweet marinade, baked the ribs slowly, and was rewarded, three hours later, with very flavorful, tender, low carb short ribs. Click for the recipe