Merry Christmas 2018!

Merry Christmas and Happy New Year!

Hope you have had a good year and have started or continued following a low carb lifestyle. (Or these days, it can be called a Keto lifestyle.) If so, well done! If not, there’s no time like the present to start or restart a healthy lifestyle. You don’t even have to wait until the New Year to make a difference in your health.

I am so thankful for the technology we have available to us at home to keep track of how our choices affect our bodies. We have home glucometers and even home A1c tests so we can see how we’re doing without having to visit the doctor’s office.

I am so pleased I was able to test at home a few days ago and see that my A1c is 4.9! It may not always be such good news, but that just gives me the incentive to make better choices so my next test will show a better level.

I hope you’re taking advantage of technology to see how your choices are affecting your BGL and A1c and making adjustments when necessary to meet your goals. My personal goal is to keep my A1c under 5, which is at a non-diabetic level. I’m happy my last test showed I’ve met my goal… For now! I know it won’t stay there without constant vigilance, but constant vigilance is already my normal lifestyle.

For Christmas dinner, I plan to have roast chicken, whipped cauliflower with coconut flour gravy, olives, and a broccoli/cauliflower/squash medley. Now I’m off to make myself a Mini Raspberry Pie for my Christmas dessert tomorrow. YUM!  8+d

Again, Merry Christmas and Happy New Year!

Posted in DAR Says...

Reversing Diabetes?

There are different definitions for reversing diabetes depending on whom you ask. It’s not the same as curing diabetes. To me, a cure would mean taking an OGTT (Oral Glucose Tolerance Test) and staying at a truly nondiabetic level (not even pre-diabetic) without the use of meds, just as someone who has never had diabetes would. There are researchers working on a cure, but as far as I know, they haven’t achieved one in humans yet.

In my opinion reversal would be not only halting the progress of diabetes, but improving symptoms of the disease, such as high BGLs (Blood Glucose Levels) and A1c, liver and kidney function, etc, to healthy nondiabetic levels. Ideally, this would be achieved without meds. The only way I know to achieve this is by living a low carb lifestyle. This is what I strive to maintain myself.

Here are definitions according to Virta:

“The terms ‘reversed’ and ‘cured’ mean very different things. Type 2 diabetes can be ‘reversed’ but not ‘cured’ because the disease will come back if long-term behavior change is not successfully maintained. There are still several points of debate around the term ‘reversal’ — in particular, how long HbA1c and medication reduction success have to last for the diabetes to be considered reversed. Since diabetes reversal is a relatively new term, there is no universally accepted definition by the scientific community or agencies like the American Diabetes Association or American Medical Association. Thus many medical professionals are still unaware that reversal is even possible.”

Virta is a group whose stated goal is to reverse diabetes in 100 million people by 2025. I am extremely happy to see them succeeding in getting the word out about living a keto (very low carb) lifestyle to achieve that goal. Check them out. Even if you don’t sign up for their treatment plan, there is a lot of great info at their site.

Posted in DAR Says...

Low Carb Dark Chocolate Chip Cookies Picture

Low Carb Dark Chocolate Chip Cookies
Picture of Low Carb Dark Chocolate Chip Cookies

Posted in Picture Files

Low Carb Dark Chocolate Chip Cookies

Low Carb Dark Chocolate Chip Cookies

This is my favorite recipe for low carb chocolate chip cookies. It is quick to mix up and bake. YUM!  8+d

Low Carb Dark Chocolate Chip Cookies

1 tablespoon salted butter
1 large egg
1/4 teaspoon vanilla extract/flavor
1/4 teaspoon almond extract/flavor
3 tablespoons granular erythritol
Pinch salt
1/2 cup almond meal
1/4 batch Low Carb Dark Chocolate Chips

Preheat oven to 350 degrees.

Grease cookie sheet and set aside.

In a medium microwavable bowl, melt butter by microwaving about 25 seconds.

Add remaining ingredients in order given, mixing well after each addition.

Drop by heaping tablespoons onto greased cookie sheet.

Bake for about 11 minutes or until edges are lightly browned and the tops are soft, but set.

Remove cookie sheet from oven and remove cookies with a spatula to cool on a plate.

I got 12 cookies with about 1/2 net carb per cookie.

The entire recipe contains about 6 net carbs.

You can sub sugar-free chocolate chips or a crushed sugar-free chocolate bar for the Low Carb Dark Chocolate Chips, but stay away from maltitol and sorbitol if you want to avoid tummy troubles.  You can find other options in Living Low Carb with Chocolate.

1/4 batch Low Carb Dark Chocolate Chips contains 3 net carbs, so if you sub something else for it, be sure to adjust the carb count for this recipe.

Posted in Cookie and Candy Recipes

Low Carb Dark Chocolate Chips

Unfortunately, my favorite chocolates for making my Low Carb Dark Chocolate Chip Cookies has gotten hard to find and the price has skyrocketed over the years. What to do? Make my own!

Low Carb Dark Chocolate Chips

1/4 cup salted butter
2 teaspoons Fiberfit Liquid
1 teaspoon vanilla extract
1/4 cup Hershey’s Special Dark Cocoa Powder
1/4 cup inulin
1/8 cup sifted powdered erythritol

Grease silicone mat or molds lightly. Set aside.

Melt butter in microwave in a 2-cup glass measuring cup or bowl.  Add Fiberfit and vanilla; mix well.

In separate bowl, mix cocoa, inulin, and erythritol until there are no lumps.

Mix dry into liquid ingredients in measuring cup.  (Mix until blended, but not too much or the mixture will separate.)

Pour into molds to be broken into pieces later or drop by small “chips” onto mat and freeze for at least 1/2 hour.

Store in frig or freezer until ready for use; they get soft at room temp.

This makes around 100 chocolate chips with about 11 net carbs in the entire batch.

Posted in Cookie and Candy Recipes

Another Healthy New Year: 2017

Hope you’re enjoying my latest creations as well as the older ones I have been sharing here for many years.  It’s still my goal to keep creating and sharing so we can enjoy this low carb lifestyle together.

Although I had a higher A1c than I like back in July of 2016, I rooted out the cause for higher BGLs (a low carb chocolate I had tested earlier and thought was safe, but at some point started spiking my BGL) and my latest A1c this week was the lowest I’ve ever recorded: 4.8!  WOO HOO!!!  This way of life really does work for the long haul; I’ve been doing it for nearly 14 years.

I’ve just spent a couple of days adding and adjusting pictures of my recipes here as well as editing some earlier posts to update them.  I have nearly 9 years of posts here!  Whew!

I have also added a new link in my Resources section: DAR’s Favorite Low Carb Sources.  This takes you to a page on my website with links for the companies I have been using for quality low carb products and have become an affiliate with.  If you use my links to get to these companies and purchase something, I will get a small credit.

I would greatly appreciate it if you used my links, especially if you were going to use these sites already, but my main goal is to help you find sources for healthy low carb products.  You may have found others on your own.  Wherever and however you find support for your low carb lifestyle, stick to this way of life and be the healthiest you can be!  8+)

Posted in DAR Says...

Low Carb Thumbprint Cookies Picture

Thumbprint Cookies.jpg
Picture of Low Carb Thumbprint Cookies

Posted in Picture Files

Low Carb Thumbprint Cookies

Low Carb Thumbprint Cookies

These are a little late for Christmas baking, but better late than never!  8+)

Low Carb Thumbprint Cookies

1 tablespoon salted butter, melted
1 large egg
3 tablespoons granular erythritol
1/4 teaspoon almond extract/flavor
1/4 teaspoon vanilla extract/flavor
Pinch salt
2/3 cup almond meal
Low Carb Chia Berry Jam

Preheat oven to 350.  Spray or grease cookie sheet and set aside.

Whisk first 6 ingredients together.  Stir in almond meal.

Drop by heaping teaspoons onto prepared cookie sheet.  Put deep thumbprint in each cookie.  (I got 12 cookies.)

Bake 10 minutes or until cookies are set.  Remove cookies from cookie sheet.  Let cool.

Fill cookies with Low Carb Chia Berry Jam.

Makes 12 cookies.  There are about 4 net carbs in the entire recipe.


Posted in Cookie and Candy Recipes

Low Carb Chia Berry Jam

This is another yummy jam recipe with 0 net carbs where chia seeds make realistic berry seeds.  I’ve used this recipe as the filling in my Low Carb Thumbprint Cookies.

You can use the flavors of sugar-free syrups I used or change it up. I’ve even tried this with Peach flavor and it’s great, too!

Low Carb Chia Berry Jam

1/2 cup sugar-free Blueberry Jordan’s Skinny Gourmet Syrups
1/4 cup sugar-free Raspberry Da Vinci syrup
2 tablespoons powdered erythritol
1/4 teaspoon ground cinnamon
Pinch salt
3 tablespoons whole chia seeds
1 teaspoon glucomannan powder

In a small bowl, whisk first 5 ingredients together well.  Add chia seeds and whisk.  Let sit 10 minutes.

Whisk in glucomannan powder.  In just a couple of minutes, this will set up and be ready to use.  Store covered in the frig.

The entire recipe contains about 0 net carbs.  How many servings you get depends on how much you use at a time.

Posted in Chia Seed Recipes

Rich & Creamy Low Carb Chocolate Ice Cream

Creating true low carb ice cream that is creamy and rich has been on my to-do list for years.  The arrival of summer weather inspired me to experiment with this luscious recipe using an easy method for freezing the ice cream.

Both the recipe and the method of freezing worked.  Finally!  An easy way to have real ice cream that is low carb and delicious!  Hope you enjoy it as much as I do.

Rich & Creamy Low Carb Chocolate Ice Cream

1/2 cup powdered erythritol
1/4 cup unsweetened cocoa powder 
1/2 teaspoon glucomannan powder
1 cup heavy whipping cream
2 tablespoons Fiberfit Liquid
2 teaspoons vanilla extract

In a medium bowl, mix together dry ingredients.  Add liquid ingredients and mix well with a wire whip, egg beaters, or mixer until well blended, but not enough to whip the cream.

Put the ice cream mixture in a sealable plastic 1 quart freezer or sandwich bag.  Seal tightly, squeezing out as much of the air as possible.

Lay the bag flat in a freezer.  Let freeze for 1.5 hours, then gently squeeze the bag to incorporate any frozen edges and corners into the rest of the mixture.  Repeat 1/2 hour and 1 hour later.

At this point, the cream should be frozen into a soft-serve consistency.  If not, freeze a little longer.  When frozen, but still soft, remove the ice cream from the bag and eat it immediately.

I didn’t let my ice cream freeze longer, but if you don’t want to eat it immediately or all at once, you can keep it in the freezer and let it thaw to a soft texture again when you’re ready to eat it.

The entire recipe contains about 12 net carbs, but this is so rich, you can easily divide it into smaller servings and they will still be filling.

Posted in Misc Recipes