On food

Jun. 20th, 2014 12:10 pm
dragonimp: (laundry)
Sometime in mid-May I cut out all dairy protein, as well as peanuts and (most) soy, on the theory that these proteins were stressing my immune system and a stressed immune system was the ultimate cause my my allergies. Since then, I've had two migraines, but they've been the wimpiest migraines ever to migraine (they still leave me drained and grumpy, though). I'm considering this a good sign, and hopefully things'll improve more the longer I'm away from these foods.

This does mean, however, that between this and eating low-carb, I've gone from making 75% of what I eat, to having to make 90-95% of everything I eat. Pretty much every commercial protein bar I've found uses whey protein, and often also soy and peanuts. Every brand of jerky I've looked at has some form of sugar in it. It's pretty much impossible to find a grab-and-go or microwave meal that doesn't use flour, cheese or cream, or large amounts of starch. This isn't even touching sugar alcohols, which I can eat in small quantities, which are also often used in anything labeled "low-carb".

I've come to like most of the home-made stuff better, anyway, but the thing is, it just takes time. And it means planning ahead, which, hi, ADHD. It's worth it if I can get rid of the allergies, but I have enough problems already with allocating my time. I'm not sure how I'm going to handle this once I do get a job.

But right now I have to go finish making some egg protein cookies.


Jun. 2nd, 2012 12:16 pm
dragonimp: (mustache WTF)
As promised, here's my recipe for low-carb cookies - it's a (very) modified version of the drop biscuits from Cooking with Coconut Flour and makes pretty cake-like cookies. The little bit of molasses gives them some brown sugar-like flavor and just enough actual sugar to make them fluffy instead of dense. I use NevadaMana brand chocolate chips for these because they don't use sugar alcohols.

1 cup liquid egg whites or 5 eggs
1/4 cup butter or coconut oil, melted
1/4 teaspoon salt
1/3 cup sifted coconut flour
1/4 cup almond flour or meal (sifted if possible - almond meal gums up some sifters)
1/4 teaspoon baking powder
2 tablespoons stevia or Splenda (cup for cup) or to taste
1/4 teaspoon blackstrap molasses
sugar-free chocolate chips to taste
dash nutmeg and other spices to taste

Blend together the eggs, butter, sweetener, molasses, and salt. Combine flours with baking powder and whisk into batter until there are no lumps remaining (I use a large cooking fork for this, it works well and easier to clean than a whisk). Add the chocolate chips and spices. Drop batter by spoonfuls onto a parchment lined or greased cookie sheet. These don't spread as much as regular cookies so flatten them some here. Bake at 400° for 14 to 15 minutes.

The totals for the recipe are ~16g carbs, 35g protein, and 44g fat, and I usually get about a dozen (smallish) cookies out of this, so it works out to about 1.5g carbs, 3g protein, and 3.5g fat for each.
dragonimp: (mustache WTF)
I'm selling some of my old Disney figurines on eBay. If anyone wants to check them out the auctions are over here.

Anyway, remember the recipe for truffle balls I posted around Hallowe'en? I've been trying to come up with a version that doesn't use erythritol. Well - I haven't quite gotten that yet. But here's what the "failures" turned into:

Low-carb pudding and brownies.

The recipes are almost the same. The biggest difference, of course, is that one is baked and one is not.

pudding )
brownies )
dragonimp: (this big)
Okay, something non-emo. We've been experimenting with making flax chips/crackers, and I had the thought to make them into "cookies". They turned out pretty good, so here's the recipe. We got 21 cookies out of this and figured them to be about 3-4 carbs each, most of which is from the chips.

1 cup flax meal
stevia or other sweetener equal to about ½ cup sugar*
¼ tsp blackstrap molasses
½ cup of the darkest chocolate chips you can find**
cinnamon, allspice, cloves, and other spices to taste

Soak the flax meal in enough water to let it expand to about twice its volume for about 1 hour, or until the water is absorbed. Add the sweetener and stir well, breaking up any lumps (both the flax and the sweetener). Stir in the other ingredients. Drop from a tablespoon onto a cookie sheet covered in a silicon baking sheet or parchment paper (the silicon works best). "Bake" the cookies in the oven at about 200º until they're dry, about 3-4 hours. I found they dry out better on the silicon, while the parchment seemed to hold in the water. You might have to flip them over halfway through. You can also stick them in a food dehydrator if you have the right kind of shelf, though they take longer.

*Check the package; a lot of artificial sweeteners include dextrose or maltodextrin, which adds carbs.

**The darker the chocolate, the fewer the carbs. We used 60% cacao bittersweet, and I'm keeping a look out for any 70% or higher.

As you can probably tell, we're still working out the finer points, but the recipe is very forgiving. Next time I might try adding some daVinci chocolate flavoring instead of the chips and lower the carbs even further.

July 2017



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