Benefits of a low carb diet
A low-carb lifestyle lowers your intake of carbohydrates, such as those found in sugary foods, pasta, and bread.
Low carb diets are high in protein and healthy vegetables. In some cases, a low-carb diet results in significant weight loss. Low carb diets are safe, as long as you are meeting your daily requirements of fruit, vegetables, and protein. Blood sugar levels tend to decrease making this an effective way of eating for those suffering from diabetes and metabolic disorders.
Low Carb Banana Quinoa Muffins
- ¼ cup quinoa
- ½ cup water
- ¼ cup ground flax seed
- 1½ cups rolled oats
- ¼ cup Bisquick
- ½ tsp cinnamon
- 1 large egg
- ¼ cup milk
- 2 medium bananas (mashed)
- ¼ cup sweetened applesauce
- 3 tbsp natural peanut butter
- ½ cup semi-sweet chocolate chips (optional)
- ¼ cup walnuts (chopped)
- Preheat the oven to 325℉. Line a twelve-cup muffin tin with liners.
- Add one-quarter cup of quinoa and one-half cup of water to a saucepan. Gently boil for fifteen minutes. Set aside.
- In a large bowl, sift together one-quarter cupof ground flaxseed, one and one-half cups of rolled oats, one-quarter cup of Bisquick, and one-half teaspoon of cinnamon.
- In a separate bowl, using an electric mixer beat one large egg and one one-quarter cup of milk together. Mix in two medium mashed bananas, one-quarter cup of sweetened applesauce, and three tablespoons of natural peanut butter.
- Combine the wet ingredients, including the cooked quinoa in with the dry ingredients and mix until well incorporated.
- Fold in one-half cup of semi-sweet chocolate chips and one-quarter cup of chopped walnuts.
- Pour the batter evenly into the muffin cups and bake for twenty minutes, or until a toothpick inserted into the middle comes out clean.
- Transfer to a wire rack to cool.
Low Carb Homemade Bread
- ½ cup heavy cream
- 1 cup water
- 1 tbsp dry active yeast
- 3 tbsp vegetable oil
- 2 tsp granulated sugar
- 2 eggs (beaten)
- ¾ cup Bisquick
- 1½ cups almond flour
- 1 cup ground flax
- ½ cup vital wheat gluten
- ½ tsp cream of tartar
- Preheat the oven to 150℉.
- In a microwave-safe bowl, heat one-half cup of heavy cream and one cup of water until warm but not too hot. Stir in one tablespoon of dry active yeast until completely dissolved. Add three tablespoons of vegetable oil, two teaspoons of granulated sugar, and two beaten eggs.
- In a large mixing bowl, sift all of the remaining dry ingredients. Almond flour can sometimes be clumpy, so make sure to sift well. Pour the liquid mixture into the dry ingredients and mix well, adding a small amount of almond flour if necessary.
- Turn the dough out onto a lightly Bisquick floured surface and knead until smooth (I prefer to use my stand mixer fitted with the dough hook). Be careful not to add too much Bisquick, the more you add, the denser the bread will be. The dough should be a little tacky. Cover the dough and let rest for at least twenty minutes.
- Prepare a large bread pan with non-stick spray. Lightly grease the surface of the dough and add it to the pan. Cover the dough with a clean towel and place it in the preheated oven to rise. Let the dough rise until it has doubled in volume. If you allow the bread to rise too long, it will fall during baking. Do not punch the dough down a second time, it willnot rise again!
- Turn the oven to 350℉ degrees, and bake for forty minutes or until golden brown. Tap on the top of the crust to test its doneness; it should sound hollow when tapped. Remove the bread from the pan and place it on a cooling rack. Allow it to cool before slicing.
- Store left overs in a tightly sealed container. This recipe makes approximately fifteen slices of bread, depending on desired thickness. I hope you enjoy it!
Low Carb Chicken Parmesan With Spaghetti Squash
- 4 chicken breasts
- 2 eggs (beaten)
- 1 cup parmesan cheese
- 2 tbsp Bisquick
- 4 tbsp coconut flour
- 2 tsp Italian seasoning
- 1 jar low carb pasta sauce
- 2 cups mozzarella cheese
- fresh parsley or basil for garnis (optional)
- Spaghetti squash (as needed)
- Preheat the oven to 350°F.
- Cut each chicken breast in half to make two thin chicken cutlets.
- Dip each piece of chicken into the beaten egg to coat.
- Sift one cup of parmesan cheese, two tablespoons of Bisquick, four tablespoons of coconut flour, and two teaspoons of Italian seasoning together in a large mixing bowl.
- Dip each egg-coated chicken breast into the dry mixture.
- Place on a large greased baking sheet, top with your favorite low-carb pasta sauce, and bake for thirty minutes or until chicken is cooked. Do not overcook.
- Top with two cups of mozzarella cheese and broil for two minutes or until golden and bubbly.
- Top with fresh parsley or basil and serve over spaghetti squash.