I grow Swiss Chard in my grow-bag garden out back and it is producing nicely this year. I tried a new sauté with it last night that we just loved. A thumbs up from both of us! If you’re not a fan of mushrooms, you can certainly leave them out here, as I’ve made this vegetable that way as well and it’s quite good. Note: I did not include stems when harvesting the chard from my garden. I served this alongside pot roast, but you could probably enjoy it with any dish you would enjoy that has spinach. This dish is suitable for all phases of Atkins and Primal/Paleo as well. INGREDIENTS: 3 slices ba ..read more

I have some leftover low-carb Cake Donuts to use up.  They are getting a little too dry now to just eat plain,  so I’ll ‘dress them up’ a bit today.   I’ll turn them into coffeecake!  This is just as good made with canned, drained peaches (water pack) if you don’t have fresh peaches on hand.  Frozen peaches work well here, too.    Yes!   Since retiring, my husband always sleeps later than me and Meg (my new little 1½ year old rat terrier-chihuahua mix seen below) who loves to jump in the bed and  wake him up in the mornings.    ..read more

When they stuff peppers, grape leaves, tomatoes, onions, eggplant or whatever in the Middle East with meat mixtures, they call that food ‘Dolma‘ (or a word similar), which literally means “stuffed”.  The mixture often includes bits of dates or raisins. I haven’t had these particular stuffed peppers since I lived in Iran but I do cook stuffed peppers with a variety of low-carb meat fillings.  Fatimeh, our maid in Iran made something like this for us one time.    I remember she put raisins in her meat filling, which I thought very odd at the time.  That jacks up the car ..read more

This family favorite is Atkins friendly and I made it again for dinner last night.  I thought I’d repost this delicious dish for those that are new to my site.  Be sure to omit the wine if you’re still on Induction Phase of Atkins program.   Got to be honest, it won’t be as good without the wine, so you might want to hold off until you’re out of Induction to try this one.    I serve this dish to company often and it’s always a hit!     I actually won the Galveston Daily News Holiday Recipe Contest with this recipe back in the 80’s.  You can ac ..read more

When I defrosted my spaghetti sauce for tonight, I didn’t just want to make spaghetti.  I bought a beautiful eggplant yesterday, so I decided to throw it all together into one of my fav Italian dishes.  It always comes out real tasty.  This dish is Induction friendly if you can fit the carbs into your day.    I find with the cheese, this dish is salty enough without added salt. This is not a particularly large recipe, so if you want extra so there will be leftovers for freezing, I would recommend doubling the recipe.  This recipe is not suitable until Atkins Phas ..read more

Made my hubby some delicious oatmeal cookies this morning.  He’s been asking me to for some time, so I finally got around to it.  These are kind of chewy and remain so after they cool.  I’m very pleased with the chewy texture of these and have used this basic cookie dough for many cookie variations over the last 2 years. So far I have done variations with fresh cherry, pineapple and pecan, dried prune , currant-spice, pumpkin, and chia-chai .  All have been delicious.  If you’re tired of dry/brittle cookies and seek a low carb cookie that is moist and chewy, this one ..read more

This recipe has been one of my most popular and most visited recipes to date.  Our best friends in Dallas have taken us several times to a wonderful little Lebanese restaurant over in Ft. Worth named Hedary’s.  Family-operated for many years, I can say their tabouleh  salad and kebabs are to die for!  So is their slow-roasted baked lemon chicken known as Frarej.  For those tables positioned close enough to do so, they used to serve their fresh-baked pita bread all the way from behind the counter on long, paddled poles.   Don’t know if they still do that, but ..read more

A delicious afternoon or breakfast treat for your family.  And at less than 3 net carbs per muffin, you can’t go wrong compared to a high carb muffin, that’s for sure.  I’m making a pan of these today to have for a quick breakfast with coffee.  They are similar to the famous Atkins One-Minute Muffins, so I think you’ll like them.  Be sure to wait until you get to the nuts rung of the Atkins carb-reintroduction ladder to enjoy these due to the almond flour in them.    INGREDIENTS:  2 c. flax meal 1 c. almond flour 1 T. oat fiber (omit for gluten-free version ..read more

These biscuits were inspired by a recipe for Garlic Butter Keto Bread at Eatwell101.com. I made some changes in ingredients, amounts and how I baked them.  The final product was so good I felt compelled to post it on my blog for you all to try some time.  This recipe with my modifications is not suitable until you are adding back grains during Atkins Phase 2.  These were very filling and we could only eat one, which is good, because they are a little higher in carbs than most of my breads.  But they were delicious!  I served them with lobster tails and salad tonight. M ..read more

These lunch goodies are constructed using my Fluffy Biscuits dough for the bottom part of the muffin.  I’m always afraid they won’t cook thoroughly in the center, but they always do.  They are simply delicious! My husband prefers regular pizza sauce over the thin tomato slices, but I don’t always have any on hand ready made up (or bottled low-carb sauce in the pantry).  I actually prefer the fresh tomato better as I find it less heavy.   We will be making these again I’m sure!  They are not suitable for Induction.  Use all Jennifer’s homemade bake mix for a glute ..read more