Low Carb Frappuccino

You don't have to compromise your low carb lifestyle by frequenting your favorite high end coffee shop for a cool summer treat. Instead, make your own! This low carb frappuccino will help you chill out at less than 3 grams of carbs per huge 20-24 ounce serving.

Low Carb Frappuccino

1/2 cup water, microwaved for 30 seconds (hot, but not boiling)
1 tablespoon plus 1 teaspoon instant coffee (I use Folger's decaf)
1/2 cup heavy cream (lowest carb count!)
1/2 cup cold water
10 ice cubes

Optional: Add a scant 1/3 cup Davinci Sugar-Free Vanilla or Caramel Syrup or a few packets of artificial sweetener. Note that the Davinci syrup doesn't add any carbs like your favorite powdered artificial sweetener may.

Dissolve instant coffee in hot water and pour into blender. Add the rest of the ingredients and blend on high until smooth.

Makes a heaping 20-24 ounce drink.

Enjoy!

Carbinator Mac and Cheese

Before the advent of low carb pastas like Dreamfields, we had to do without staple entrees like mac and cheese. Thank goodness those days are long gone! Add one pound of browned and seasoned ground beef and 1.5 cups cooked broccoli for a very easy all-in-one meal or prepare as is for a hearty side dish.

* 6 ounces dry Dreamfields Elbow Macaroni. Prepare according to package directions - don't overcook.
* 2 cups cream
* 1 egg
* 1 teaspoon dry mustard
* 1 tablespoon Worcestershire sauce
* few dashes of pepper
* 2 cups shredded cheddar cheese (I use Krafts pre-shredded, mild; 1 package = 2 cups. For an extra kick, use Krafts Cheddar with Philly Cream cheese.)
* Dollop of cream cheese

Preheat oven to 350.

Butter a 3 quart casserole. If you're adding ground beef and/or broccoli, you may need to use a 13x9 pan.

Before heating: Place cream into saucepan and whisk in egg, mustard, Worcestershire, and pepper. Heat on medium heat until very hot, but not boiling, stirring constantly to keep egg from scrambling. Gradually add cheddar cheese and stir constantly until it's melted. Remove from heat and stir in dollop of sour cream. Add cooked macaroni and mix well. (This will be more liquid than you may be used to with mac and cheese made the traditional way -- don't let it throw you. It will bake together just fine.) If including ground beef and/or broccoli, add now and mix well. Pour into pan and bake for 30-45 minutes, until it's set and top is golden brown.

Enjoy!

Makes 6 servings, about 4 grams net carbs per serving; with ground beef/broccoli, about 5 grams net carbs per serving.

Low Carb Chocolate Chip Cookies

Craving a cookie? Prepackaged "diet" products can be downright detrimental to your low carb lifestyle. You will find low fat, sugar free, etc. treats galore. But two of the main foes of low carbers -- white flour and sugar -- often are ingredients in these otherwise "acceptable" substitutes.

It's easy to bake low carb cookies, cakes, and more if you know what to use in place of sugar and flour. Splenda is the obvious sugar replacement but what about the flour? Low carb bakers use nut flours, soy flour, and Carbquik to achieve results that rival -- and at times, are better -- than the snacks we have all come to know and love.

These are a delicious low carb version of traditional Toll House cookies. The first time I made them was the first time I ever used almond flour for baking. I was surprised by the way it lent the cookies a subtle, nutty taste without giving them an overwhelming almond flavor. (I purchase almond flour at GNC. You may purchase it online or buy blanched almonds and finely grind them in your food processor.) Because of the high fiber content of the almonds, these cookies have less than two net grams of carbs each.

Preheat the oven to 375.
Line cookie sheets with parchment paper.

1 cup butter, room temperature
1 1/4 cups Splenda (bulk, not packets)
2 teaspoons vanilla
2 eggs, room temperature
2 1/4 cups almond flour
1 teaspoon baking soda
1 teaspoon salt
12 ounce bag of Hershey's Sugar Free Chocolate Chips

Blend the butter and sugar. Add the vanilla and eggs and blend well. Add the remaining dry ingredients and blend them well. Add the chocolate chips last and mix well.

Drop rounded teaspoonfuls onto cookie sheets.

Bake for 9-10 minutes. Let stand for two minutes before removing from cookie sheets and cooling on wire racks.

Makes about 3 1/2 dozen medium-sized cookies, less than two grams of net carbs each.