Portobello Pizza

My husband and two sons are pizza-aholics BIG TIME.. They eat it so often that if I ate it with them, I would be 200 lbs heavier then I am now.

My husband and I  were sitting here wondering where we should go to dinner. After thinking about where we should go and just how expensive it would be, we decided to just stay in and make our own family dinner and that way we would have left overs.

So we headed to the store. Guess what they chose to make, yep, Pizza!!! WHAT?? Are you kidding me? How about something low carb so mom can have something with ya'll?

So as we were strolling the produce isle for the veggie toppings I found the portobello mushrooms were on sale so I snagged one for my pizza crust.

As we were looking for the sauce, I noticed the carb count was very high, around 6g per serving ouch!!! Ding, the light bulb above my head went on, duh Stace use salsa!!! So I turned my big booty around and there was three rows of salsa to chose from. So many, but I did take the time to look at the carb count and found one that was 2g per serving so I grabbed it.

As the boys were making a HUGE mess in my kitchen, I was in my corner making my pretty little pizza. I was so excited I totally forgot to take pictures :(  I borrowed a photo of what it looked like from http://www.familyspice.com/recipe_html/portabella_pizzas.html. My pizza looked just like this.

I made it in this order:

1 portobello mushroom (clean out the blackish web from underneath the shroom & cut off the stem)
2 T. salsa or enough to just cover the mushroom just as you would a pizza
1/4 cup shredded mozzerella cheese
2 slices hard salami

I placed it right on the oven rack and baked it at 380 until golden brown and bubbly. I would say about 20 minutes

Feel free to add more toppings if you like.
The mushroom itself was 5g of carbs and the salsa was 3g Carbs for a total of 8 Carbs not bad.

I'm totally stuffed as well.

The boys are eating like 4 or more pieces of pizza and I don't have to eat more hahahahaha sucka's

Try it, you'll love it.

Latte anyone?

It's that time of year where I start to drink hot latte's, yep Autumn is in the air. I'm usually an iced coffee type of gall. Now that I'm into this low carb eating habit, I've been watching my carb intake. Man oh man are some of my favorite drinks filled with over 30g of carbs alone!!! Yikes.

With this recipe use as much as you want and save the rest for another cup.

I've found a few recipes for a low carb coffee latte and thought I would share.


Ingredients:

1 cup brewed coffee (Any flavor you like)
1/4 cup coconut milk (Unsweetened) I make sure it's less then 2g in carbs
1/4 cup unsweetened vanilla almond milk  (I use the brand that is in the refrigerator section) Make sure its 2g of carbs or under
Dash cinnamon or pumpkin spice *Optional
3 T sugar free vanilla syrup or any other sugar free syrup you like. Chocolate or caramel is good too.

Directions:
Using a small blender (or just a jar with a lid) blend the coconut milk and almond milk. I will then heat this milk mixture on the stove just till steaming hot..

Add whipped coconut milk mixture to brewed coffee along with the sugar free vanilla syrup and top with a dash of cinnamon.

Atkins Recipe - Mini Mexican Pizza Squares

What child doesn't like pizza right? I'm trying to get my youngest son to eat a low carb lifestyle along with the rest of the gang.

Everyone in the house loves pizza. With the high carb count in regular pizza, I find it to risky.

I found this recipe today and think my kids and husband will love it.

Give it a try and let me know what you think

Atkins Recipe - Mini Mexican Pizza Squares

Atkins Recipe - Maple Chicken Strips

What child doesn't like to eat anything off of a stick? LOL

This recipe link below will give you dinner idea your child will love.

Add some trees (aka broccoli) to go along with it

Atkins Recipe - Maple Chicken Strips

Low Carb Chicken Marinade

Creamy Italian Low Carb Marinade for Chicken

1/2 cup Grey Poupon Mustard

1/2 cup Mayonnaise

1 bottle Newmans Italian Salad Dressing

1 minced Garlic clove 

1 Tablespoon Oregano

Place all ingredients into a zip lock bag or large bowl.

Place raw chicken pieces into bag/bowl and make sure chicken is covered in marinade

let sit covered in refrigerator for at least one hour prior to bbq'ing or baking

Low Carb Pancakes/Crepe

I am a Low Carb blog stalker LOL

I have found so many blogs I can't even remember them all.

I ran across a forum that had so many different types to this one recipe, I thought I would try it my self.


What you will need:

4oz soften cream cheese
4 eggs
2 packets or more to taste of Stevia or any artificial sweetener
Cinnamon or any other flavoring you like. I used coconut flavoring the first batch.

I placed all the above in my Ninja blender and pulsed till all blended together. You will have a thin batter

Heat a skillet and spary Pam or use butter.

Pour batter to make a small to medium pancake. I made them small so it would be easier to flip.
They cook fast so stay near the stove.

As with normal pancakes, you will see bubbles. Once you see them, flip.

It won't take much longer once you flip them.

After a few were made, placed them on a plate with some butter and sugar free syrup I had. I am going to look for another syrup because the one I have is 8 carbs per serving which is a tad high for my count.

I think the next batch I will put some pumpkin puree and cinnamon.

You can also make them savory by omitting the sugar substitute and add some green onion or what ever you like.

Let's enjoy and explore this recipe together. Please share you experiments with me.