Eating Out

We haven't really gone 'out' to eat since Rob was diagnosed in August.  However we have found a few fast food options that we love:

Carl's Jr/Hardees Low Carb $6 Burger No Sauces

KFC: Grilled Double Down Sandwich

In N Out Burger: Double Double Protein Style No Sauces extra pickles :-) (If you tell them you have a wheat sensitivity they actually cook your burgers on a separate grill from the rest of the burgers...to me that is VERY impressive).

So yes you can still enjoy fast food and maintain your Sugar/Grain free Diet.  Hmmm........Now I am hungry lol!

Fried Rice

Rob can have BROWN rice on limited occassion we found a 'favorite' recipe
We have found though that it takes FOREVER to cook this way, so we are going to start cooking the rice most of the way then like last 20 minutes or so add the rest of the ingredients.

Ingredients:

1 Small Onion Chopped

1 Clove Garlic Minced

1/4 Cup Butter Or Margarine

1 Cup Uncooked Regular Rice

2 Cups Cold Water

2 Teaspoons Dry Instant Chicken Bouillon

1/2 Teaspoon Salt

1/4 Teaspoon Dry Mustard

2 Medium Stalks Celery Chopped

2 Tablespoons Cut Parsley

Information:

Serving Size 6

165 Calories Per Serving

5 Grams Of Fat

Cooking Directions:

In a large 3 quart saucepan stir onion and garlic into the butter until the onion is tender. Stir in the remaining ingredients except the parsley. Heat to a roaring boil. Stirring a few times. Reduce the heat to a low simmer, Cover and simmer 14 minutes. Remove from heat, Lightly Fold or stir in the parsley with a fork. Cover back up and let steam cook for another 10 minutes. Serve warm

Grain Free Lasagna

We made Grainfree Lasagna the other day

Rob made the Lasagna with his Pasta Maker out of Sorghum Flour

Then for the layers we made:

1# ground beef seasoned with Garlic, Onion, Salt, Pepper, Italian Seasonings

2 small cats of Tomato Sauce

1 can Tomato Paste

1 can Diced Tomatoes

Then we had cottage cheese/spinach

Mozzarella & Colby Jack Cheese

Made Several Layers

Easy & oh so yum!

Socca Bread Turkey Stuffing

We used our Socca Bread/Pizza Crust for the bread

http://healthygrainfreeliving.blogspot.com/2010/11/rosemary-socca-bread-aka-pizza-crust.html

(we made a quadruple batch)

Then dried it out using the oven on low

Cut into cubes

Basically followed a 'basic' cornbread recipe

& added the following

Salt, Pepper, Sage, Thyme, Celery, Chicken Broth

Then baked on 350 for about an hour- hour & 1/2

Thin Mint Cookies

To make thin mints we used our basic Sugar Cookie recipe (see below) added to the mixture

Cocoa (We used Hershey's Special Dark Cocoa & regular) about 1/4 cup each

Peppermint Oil (candy oil) to taste (start small amounts it doesn't take a lot)

Roll out super thin about 1/16" think cut out into shape, we did rounds (we used the pumpkin pie spice cap that was sitting there lol), then bake at 350 for 10-15 minutes.  You are wanting them slightly crispy.   Let Cool

For chocolate coating we used melted Sugar Free Dark Chocolate discs mixed in a little bit of coconut oil melted to keep the chocolate thinner.  Then we kept in the fridge until it was time to eat/give away so they didn't melt.

Sugar Cookie
2 cups almond flour or meal
¼ cup coconut flour (helps bind)
¼ cup Quinoa Flour (keeps it moist)
1 teaspoon sea salt
1 teaspoon baking soda
1 egg white
1 cup sugar or substitute (we use Zsweet)
1 teaspoon Vanilla
½ cup butter or coconut oil

Sugar Cookies we cooked for 10 minutes at 350

***to make a crisp butter cookie omit egg white & baking soda)

This is our *base* sugar cookie recipe.
You can add different flavorings such as brown sugar, molasses, chocolate chips, nuts etc and have Chocolate chip cookies.

Chocolate Covered Cake Doughnuts

Vanilla (Yellow) Cupcakes

(recipe from Cooking With Coconut Flour by Bruce Fife )

3 tablespoons butter, melted

3 tablespoons coconut milk

3 eggs

1/3 cup sugar or substitute (we use Zsweet mixed with Sugar Twin)

1/4 teaspoon salt

1/4 teaspoon vanilla

1/4 cup sifted coconut flour

1/4 teaspoon baking powder

Blend together butter, eggs, sugar, salt, coconut milk & vanilla.  Combine coconut flour with baking powder & whisk into batter until there are no lumps.  Pour batter into greased muffin cups.  Bake at 400 degrees F (205 C) for 15 minutes.  Top with frosting of your choice.  Makes 6 cupcakes.  

For the 'doughnuts' we used a mini bundt cake pan.  

Frosting:

Melted sugar free dark & milk chocolate discs with a little bit of coconut oil (to thin it down, but the coconut oil sets back up so it's not too thin once dried).

Peanut Butter Cookies

Peanut Butter Cookies

1 cup Peanut Butter (we use 365 Peanut Butter from Whole Foods --> It has the BEST flavored Natural Peanut butter we have found)
1 cup Sugar (substitute we used 1/2cup ZSweet & 1/2 cup Sugar Twin)
1 Egg
1 teaspoon Baking Powder
Bake at 350 for 10 minutes

Coconut Butter Cookies

Coconut Butter Cookies:
(recipe from Cooking With Coconut Flour by Bruce Fife

1/2 cup Butter

1 Cup Sugar 

(we used 1/2 cup ZSweet & 1/2 cup Sugar Twin)

4 eggs

1/2 teaspoon vanilla

1/2 cup sifted coconut flour

2 cups grated or flaked coconut (we used unsweetened)

***If you are at High Elevation (around 5000 feet) you may need to add more moisture (you can add about a tablespoon of coconut milk).

Mix together butter, sugar, eggs, and vanilla.  Stir in coconut flour & coconut.  Drop spoon-size mounds 1 inch apart on a greased cookie sheet.  Bake at 375 degrees F for 18-20 minutes (we did 15 minutes & flattened the mounds down a little) or until golden brown.  Remove from cookie sheet immediately & cool on wire rack.  Makes about 2 dozen cookies. 

We dipped them in Sugar free dark & milk chocolate combo melted w/just a little bit of coconut oil.

Macaroni & Cheese

Guess it would help if I posted the recipe lol
Since Rob can have Brown Rice on occassion, we used some "Brown Rice, Tomato & Spinach Rotini pasta" that we found at walmart, then we added some Velveeta Cheese, a little Heavy Cream for some creamy taste.  It was really good.