Author Archives: Deborah Krueger

Keto New England Clam Chowder

Low Carb Eggplant French Fries

Low Carb Eggplant French Fries. I can’t think of anyone I have ever known who doesn’t love them and they are certainly just as good if not better, than regular ole fries, so so easy to make, and they go with about anything. Do not mistake these low carb eggplant French fries for some baked-in-the-oven version, these are the real deal fried in lard but most often, and when I have it, I use duck fat.

Is that ketchup you ask? Yes it is, a Sugar-Free Ketchup. I do use it in recipes of all stripes but with fries I use it just naked.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Eggplant French Fries

2013-08-13 05:27:44

Ingredients

1 Medium-Large Eggplant
1 Egg
1 C Parmesan Cheese
Oil For Frying (I Use Lard Or Duck Fat)
Salt

Directions

Peel eggplant and cut into “fries”.
Whip egg and coat eggplant fries.
Put cheese in a one gallon plastic bag, add fries and shake until coated.
Heat oil to 350-360 degrees and carefully add ½ cheese covered fries. Let fry undisturbed for several minutes and then carefully turn them. Let them get a little past golden brown.
Remove from oil, place on a paper toweled sheet pan and put in warm oven.
Repeat with last ½ fries.
Sprinkle with salt.
4 Servings
250 Calories, 10.8g Protein, 16.6g Fat, 7.6g Carbs, 3.1g Fiber, 4.5g Net Carbs

Notes

I eat these dipped in sugar-free ketchup***.
If you end up needing a little more Parmesan cheese no big deal. It will only add a few more calories and really, who cares if you eat a bit more cheese-I certainly don't.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

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Keto New York Cheesecake

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Keto New York Cheesecake. The secret to this Keto New York Cheesecake is definitely the Crust-I mean seriously, how tough is it to make a good keto cheesecake for Pete’s sake?

April 7^th, 2011 I submitted a Cheesecake recipe using GG BranCrisps as the crust base. It won some contest and I received a free case of the product. I have to say I am a little embarrassed by it but hey, who isn’t embarrassed every once in a while but the one below is far, far better. So I guess if Iamketoincanada thinks her cheesecake is the best low carb keto cheesecake ever, and it’s based on mine, what does that make my cheesecake? Maybe the Best Ever, Ever?

You will not be able to tell the difference between this keto New York cheesecake and any dense, stick to the roof of your mouth, New York cheesecake. It’s the crust and nothing but the crust and now that you have the crust recipe you can apply it to any recipe calling for a graham cracker crust and I would think any low carber would find this an invaluable recipe for any number of pies.

Not exactly a picture of cheesecake, I know, but the picture is a piece of must have equipment. I use it to tamp down the crust in this recipe, crush juniper berries, meats and to pound all kinds of things. It is very heavy and I have not found any other meat pounder that begins to compare. Norpro Meat Pounder.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

New York Cheesecake

2013-08-13 03:03:18

Crust

2¼ C Almond Flour
¾ C Ground Pecans
½ C Allulose*** Paleo Or 12 drops EZ-Sweetz Liquid Sucralose*** or Equivalent Sweetener
¾ C Melted Butter

Filling

24 Oz-3 Packages Original Philadelphia Cream Cheese
1 T Vanilla Extract
¾ C Allulose*** or 18 Drops EZ-Sweetz Liquid Sucralose***
¼ C Heavy Cream
3 Eggs

Topping

½ C Sour Cream
½ t Vanilla Extract
1 Drop EZ-Sweetz Liquid Sucralose***

Crust

Preheat oven to 350°.
Put almond flour into a medium bowl.
In a small processor add pecans and Allulose and process until pecans are ground.
Add pecan mixture to almond flour and mix in melted butter.
Spread crust around bottom and up sides of 9" spring-form pan.
Blind bake crust 12-15 minutes at 350 degrees and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn slightly brown. Put on counter to cool.

Filling

Beat cream cheese, vanilla, and sweetener until smooth.
Add eggs 1 at time and blend on low only until mixed.
Add heavy cream and just blend.
The idea is to have as few air bubbles as possible.
Fill baked crust. It will be full-but have no fear.
Bake 10 minutes at 325°, turn down heat to 300° and bake 30-35 minutes longer or until just barely set in center.
Remove from oven, cool completely, on counter top.

Topping

Mix well and cover top of cooled cheesecake being careful not to get on crust.
Return to preheated 400° oven for 8 minutes.
Cool again. Cover, and refrigerate for at least 4 hours. Overnight is better. The longer it is in the refrigerator the more dense it will become.
I add 6 medium mashed up strawberries, 2 T of water, and mix with 1 drop EZ-Sweetz Liquid to top my cheesecake. If any topping is added it will increase carbs just slightly.
16 Servings
323 Calories, 7.0g Protein, 31.9g Fat, 5.4g Carbs, 2.2g Fiber, 3.2g Net Carbs

Notes

Sour Cream topping is optional but traditional and included in nutritionals.
I personally use EZ-Sweetz Liquid Sucralose to make my cheesecakes.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

For a smaller crust:

Smaller Crust

2013-09-19 07:35:55

Ingredients

1¾ C Almond Flour
½ C Ground Pecans
6 T *Just Like Sugar or 9 drops EZ-Sweetz Liquid Sucralose
½ C Melted Butter

Notes

I personally use EZ-Sweetz Liquid Sucralose to make my cheesecakes.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

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Keto Hazelnut Parmesan Crackers

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Keto Hazelnut Parmesan Crackers. Being as I live in Oregon, the hazelnut capital of the country, I thought I would try to make crackers with them. I have tried various almond meal crackers and I didn’t like them. I first made the recipe using hazelnut flour but the truth is that I find that the skins are bitter (probably just me) and Bob’s Red Mill hazelnut flour is ground with the skins on. (I called to verify this). Now I boil whole nuts in water & baking soda and actually peel my own. Here is a Video showing exactly how to peel your hazelnuts and this is just another mindfulness practice for me. It takes a long time, I enjoy it, and I am glad when the last nut is done. For those of you who do not want to take the time to peel your nuts you can buy already blanched hazelnuts nuts Here. I have never ordered from them so cannot attest but it is an alternative.

It may seem counter-intuitive to toast nuts you are going to grind and toast as crackers but it works for me and then all my nuts are toasted to use as I wish and the smell of roasting hazelnuts…Oh boy, Oh boy.

Most often, as I am cooking, I do not follow any kind of recipe and a lot of times I ‘smell’ herbs & spices and if they smell good at the time I throw some in and that is what happened with these crackers. Everything smelled good. But there was a problem. As is my custom, I did not write anything down and I couldn’t remember what I had put in them from time to time. Yikes! So…I made them again the other day and this time I dutifully wrote everything down and hoped for the best and they may not be the best but they are darn sure close.

We eat keto hazelnut Parmesan crackers with lots of things. Chicken Liver Pate, (as shown is the picture) Salmon Mousse, Tapenade, Zippy Clam Dip, Ham Salad, Caramelized Onion Dip, plain old cream cheese, smoked oysters, and sometimes just naked as a jaybird. Enjoy.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Hazelnut Parmesan Crackers

2013-08-13 01:58:09

Ingredients

2 C Hazelnut Flour (Meal)
1 C Parmesan Cheese
4 T Sesame Seeds
2 T Poppy Seeds
2 t Chili Powder
1 t Garlic Salt
1 t Dried Crushed Rosemary
1 t Onion Powder
½ t Marjoram
½ t Thyme
½ t Oregano
½ t Pepper
¼ t Salt
3 Egg Whites

Instructions

Preheat Oven to 250°
Combine all ingredients except egg whites.
Beat egg whites to combine, add to dry ingredients and mix thoroughly.
Place your Silpat on the back of a ½ sheet pan. (It will fit perfectly)
Evenly crumble mixture onto Silpat leaving 2” around edges and cover with film.
Roll very thinly all directions to completely cover Silpat.
Edges will be ragged-don’t worry about it. Cut them off and roll them into your rectangle.
Using a pizza cutter (I use my bench scraper), score into 1½ x 2 inch cracker rectangles 6 cuts by 7 cuts.
Bake for 1½ hours. Cool in turned off oven.
When cool break at scoring.
Yield 56 Crackers
40 Calories, 1.8g Protein, 3.2g Fat, 1.0g Carbs, .5g Fiber .5g Net Carbs

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Keto Yogurt

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Super High Fat Low Carb Keto Yogurt Made With 40% Heavy Cream.

Keto Yogurt. So, I got myself a new toy to make yogurt. It’s a Sansaire Sous Vide Stick and the cool thing about this is…it does not need to be done on the stove or in the oven. I know it looks like it has ice cubes in it but I can assure it keeps the circulating water temperature at a steady 118° for 18 hours. All you need is just any flat surface with access to a plug and your counter will fit the bill perfectly. We eat this keto yogurt every morning with my Granola and blueberries, come rain or shine. (for myself, I have come to realize that blueberries are not low carb and I have not had them in a long time). (In Portland, Oregon that would be mostly rain). I don’t exactly know how to tell you what the nutritionals are (See Notes Below) for this yogurt because 1.) I strain mine to make real Greek yogurt (Labne) (the whey has carbs), and 2.) I use 40% heavy cream which has fewer carbs than 36% heavy cream. Anyway, I know it is very low carb keto yogurt with a very high fat content.

I had a really long tirade regarding yogurt and I’m mostly dropping it. People are going to eat sugary low fat yogurt no matter what I say. I used to want to preach to the choir and over the years I have come to realize that people are going to either educate themselves…or not.

This recipe will double with no trouble to make one gallon and the only difference is that you need 1 quart glass jars instead of 2 cup glass jars and a deeper stock pot to fit the height of the jars. I have saved enough 2 cup & 4 cup jars to wad a shotgun & I use them for so many things. If you love this yogurt you may also like Creme Fraiche which is a first cousin to yogurt.

Cooled keto yogurt will be relatively thick and as you can see in the picture and…I strain mine to make Greek yogurt, but it is not necessary. If you decide to strain it, this is what real Greek keto yogurt is-not the crap that passes for Greek yogurt in grocery stores. The whey does have carbs in it and I get a little over 2 cups per this recipe. And now there are these two tricky little pieces of equipment that I think are really nifty-fifty. The 1^st is a complete 2 Quart Yogurt Maker which includes a hanging strainer bag, and the 2^nd is a companion 2 Quart Very Fine Strainer and the recipe below is for 2 quarts or ½ gallon so it’s the perfect size. Using either of the methods described above you will have the best Real Greek Yogurt you can begin to imagine. If I can come into in the 21^st Century so can you, and this really is such a much better, cleaner, and faster way to make yogurt. The above pieces of equipment are sold at many large stores all over the country and readily available on the internet. The yogurt maker can also be purchased with an additional 2 quart glass container for larger families and to keep the yogurt flowing.

Comparing the 2 systems: The Sous Vide stick is more versatile as you can cook meats and all kinds of things in a water bath with it, but…the cost is around $200. The yogurt maker & strainer will only make yogurt but…it is half the cost at $100. I will tell you this though, restaurants worldwide use the Sous Vide method to cook their steaks, fish, & veggies and you probably have had food cooked Sous Vide and not known it. They come in all shapes and sizes but they all have one thing in common-they slowly cook at a very low temperature with the food submerged in water and I do use my stick to cook steaks.

If interested this is a test I did with Chobani: My Chobani Experiment Apples To Apples.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Yogurt

2013-08-13 01:39:13

Ingredients

4 C 40% Heavy Cream
4 C Whole Milk
2 Pkgs. Yogourmet Starter

Instructions

Pour heavy cream and milk into a sauce pan that will hold a little more than 2 quarts, heat on medium, stirring often, and monitoring with a digital thermometer, heat until mixture reaches 180°.
Remove from stove, stir occasionally, and cool to 120°.

Method 1-Sous Vide

In a small mixing bowl add 2 cups of cooled mixture to 2 packets of Yogourmet, stir well, add back in, and stir well again.
Funnel into four 2 cup glass jars and screw the tops lightly.
In a pot large enough to hold the 4 two cup jars and the Sous Vide stick, add enough warm water to bring it to the level of the cream in the jars.
Set stick to 118° and it will bring the water to temperature very quickly.
After 18 hours (your incubation period) take jars out of water, (you may have to top the water every 4-5 hours as you are incubating for 18 hours) dry them, and put in the refrigerator. If you are tempted to taste it-go for it. Warm yogurt is divine. I try to start the whole process about 11:00AM, have it cooled, jarred, and into the water by about 1:00PM, incubate over night, and refrigerate in the morning about 7:00AM.
If you plan to strain the yogurt then you may begin with the first 2 jars before refrigeration as it will slide out of the jars most easily when warm. (It thickens in the fridge). I do not have the 2 Quart Strainer-I have my own system. (See Picture) Carefully remove yogurt into appropriate size container and I have a much used 1.5 lb Daisy sour cream container. If you are doing this for the first time it is a learning experience and after that, it will be second nature and Easy Peesy Japanesy. Remember, as you are sleeping there will be magic happening in your kitchen.
Un-strained cooled yogurt will still be relatively thick. I strain mine 4 cups at a time to make Greek yogurt but it is not necessary. I hope you decide to strain it because this is what real Greek yogurt is-not the crap that passes for Greek yogurt in any grocery store.

Method 2-Yogurt Machine

You will follow the heating and cooling instructions and then follow the manual instructions. This option is less expensive than the Sous Vide stick but...the Sous Vide stick is a far more versatile piece of equipment as it also cooks all kinds of other things so please look it up before deciding which system you wish to use.
20-¼ C Strained Servings
194 Calories, 2.6g Protein, 19.2g Fat, 3.5g Carbs, 0g Fiber, 3.5 Net Carbs

Notes

It is my best guess that the carb content in this yogurt is closer to 2g-3g because it is incubated for so long. The long incubation period breaks down the lactose sugar and in the end there is not much sugar left, especially after straining but the nutritionals do include the whey.
If strained it will be the richest creamiest yogurt you ever have.
Try straining Chobani yogurt and see what you get. A lot of whey with left over chalk-believe me I tried it.
Lastly, if you have 4 tall 1 Qt jars and the right size stock pot you can double this recipe and make 1 gallon of yogurt at a time. This is the way I used to make it and it lasts two people for about 3 weeks so you can see the advantage if you have a larger family than includes kids who want to eat healthy yogurt every morning. And you would still have to make it once a week or so.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

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Keto Lemon Curd

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Keto Lemon Curd. When I was just a lass of three my father said to me-come here and take a lesson from the lovely lemon tree. Lemon tree very pretty and the lemon flower is sweet, but the fruit of the poor lemon is impossible to eat.

Yes, I am 74 years old, and yes, as a teenager in the 1960’s I loved Peter Paul & Mary. Now we know that the lemon can indeed be sweet. To read more see THE TRULY INCREDIBLE EGG

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Lemon Curd

2013-08-13 03:31:06

Ingredients

2 Egg Yolks
¼ C Lemon Juice
5 Drops EZ Sweetz Liquid Sucralose
6 T Butter

Instructions

Have all ingredients at room temperature.
Put egg yolks, sucralose, and lemon juice is small metal bowl.
Put over very low heat and beat constantly with a whip until mixture begins to slightly thicken being careful not to curdle the yolks. This should take about 6-7 minutes and longer if you double or triple the recipe.
Remove from heat and beat in butter 1T at a time. As one T is finished add another and so on.
This recipe may easily be doubled or tripled.
If ¼ C of lemon juice is not enough then add a little more 1T at a time.
Divide into two small bowls.
Serves 2
370 Calories, 3.2g Protein, 38.6g Fat, 2.5g Carbs, .1g Fiber 2.4g Net Carbs

Notes

I use my egg whites to make the Hazelnut Parmesan Crackers or...just dump 'em down the drain.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

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Low Carb Cheesecake Pumpkin Pie

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Low Carb Cheesecake Pumpkin Pie. We can all make a low carb cheesecake or pumpkin pie but this is something to behold. There are hundreds of recipes all over the internet and the secret to this pie is the crust and when finished, the stunning visual of the swirled cream cheese. This will easily serve 12 and up to 16. Pumpkin pie shouldn’t be just for Thanksgiving anymore. If by chance you want to skip the crust I also have a Keto Crustless Version of this pie as well. (2^nd Picture)

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Cheesecake Pumpkin Pie

2013-08-09 07:46:49

Crust

2¼ C Almond Flour
¾ C Ground Pecans
½ C Allulose***
¾ C Melted Butter

Filling

8 oz Cream Cheese
6 T Sour Cream
½ C Allulose***
2 Eggs
1 C Libby’s Pure Pumpkin
¾ t Cinnamon
¼ t Ground Ginger
⅛ t Ground Cloves

Crust

Preheat oven to 350°.
Put almond flour into a medium bowl.
In a small processor add pecans and Allulose and process until pecans are ground.
Add pecan mixture to almond flour and mix in melted butter.
Press well into and up sides of a 9”x1½ ” round removable bottom cake pan. I prefer to use a cake pan unless you have a large deep tart pan.
Blind bake in preheated 350 degree oven 10 minutes.
Remove from oven and “tamp down” bottom and sides. You want the crust to be ‘dense’.
Put back in oven until it just begins to lightly brown.
Remove from oven and maintain heat.

Filling

Beat cream cheese, sour cream and sweetener until smooth.
Add eggs 1 at time and blend only until mixed.
Reserve ½ C.
Add pumpkin, cinnamon, ginger, and cloves to remaining cream cheese mixture and blend.
Fill baked crust.
Take reserved cream cheese mix and dot the pie generously 1T. at a time.
Use the tip of a toothpick to ‘swirl’ the dots.
Bake 30 minutes until just barely set in center.
Remove from oven, cool completely, cover and refrigerate.
Serve with whipped cream.
12 Servings
351 Calories, 8.1g Protein, 35.2g Fat, 7.9g Carbs, 3.8g Fiber, 4.1g Net Carbs
16 Servings
271 Calories, 6.1g Protein, 26.4g Fat, 6.0g Carbs, 2.8g Fiber, 3.2g Net Carbs

Notes

Crust is included in nutritionals.
I have begun using Allulose as my sugar substitute and it is fantastic with no "cooling effect".

Adapted from Bon Appetite

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Keto Chicken Liver Pate

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Keto Chicken Liver Pate. Many restaurants serve Chicken Liver Pate & terrines and charge an arm and a leg but you can make them for pennies. Chicken livers are cheep, cheep, cheep. You might see it served looking like a thin slice of bread because it is mostly made in loaf pans and then served with toast. This keto chicken liver pate is food for the Gods.

As you look at this recipe you may say what?…juniper berries? The answer is a resounding yes. They are the secret ingredient and make the difference between a good chicken liver pate and a great one. You can eat this, love it, and if you didn’t know the berries were in it you would most likely not be able to identify or name the flavor but you will sure taste it.

I often serve this on Hazelnut Crackers. If you want to doll it up for a party or just gild the lily for yourself you can stick capers into the pâté and put three or four strands of Pickled Red Onions on top.

For the more traditional restaurant style make yourself some Carbalose Flour Bread, toast it, butter it, and top with pate, capers and Pickled Red Onions.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Chicken Liver Pate

2013-08-13 02:38:28

Ingredients

½ Lb Chicken Livers
2 Shallots Diced
1 t Garlic Paste
1 Bay Leaf
½ t Dried Thyme
8 Crushed & Minced Juniper Berries
¼ C Water
½ C Heavy Cream
3 T Soft Butter
1 T Brandy Or Cognac
½ t Salt
¼ t Pepper

Directions

In a medium saucepan, combine the chicken livers, shallots, garlic, bay leaf, thyme, salt, pepper, juniper berries, and water. Heat on medium-low and cook, uncovered and stirring occasionally, until the livers are barely pink inside, about 3 minutes and the water is almost gone.
Remove the livers, add cream & brandy, bringing to a simmer until slightly thickened.
Remove from heat and discard bay leaf.
Transfer everything to a food processor; process until coarsely pureed. With the machine on, add the butter, 1 tablespoon at a time, until incorporated. season with salt and pepper to taste and process until completely smooth. Scrape the pâté into 2 or 3 ramekins for guests to share or as you can see in the picture, for us I use that brown bowl you see. Press a piece of plastic wrap directly onto the surface and refrigerate until firm.
Serve semi-chilled.
Serving Size 1 T
24 Servings
45 Calories, 1.9g Protein, 3.9g Fat, 0.6g Carbs, .0 Fiber, 0.6g Net Carbs

Notes

What I do. I fix chicken livers for dinner the night before and make an extra ½ pound for the pâté. I salt and pepper them, dredge in peanut flour, and fry them in ½ olive oil and ½ butter and no, they do not taste like peanuts.
This pâté is one of those foods that is better after sitting in the fridge for at least 4-6 hours and if you can keep your hands off of it a couple of days even better. This allows plenty of time for the flavors to mellow and come together.

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Franken Foods-Franken Ingredients

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This is my absolute favorite Frankenfood. This is a test. Before you look, see if you can figure out what this food product is and I’d bet you have eaten one.

Would you know what the &%$# this product is? The answer is at the bottom.
HINT: This product has a shelf life of 420 days.
HINT: This product has been in the food recall news lately.
Features & Benefits: A fully-enrobed product that allows eating on the go with no mess!
Instruction: For food safety and quality, read and follow these COOKING INSTRUCTIONS:

1. Remove wrapper.
2. Cook according to instructions below.*
3. Remove product and let sit for 2 minutes. CAUTION: PRODUCT WILL BE HOT!
MICROWAVE OVEN 1100 WATT: Cook FROZEN product 1 minute 45 seconds*/REFRIGERATED product 1 minute*.
MICROWAVE OVEN 700 WATT: Cook FROZEN product 2 minutes*.
CONVENTIONAL OVEN 350°F: Place FROZEN product on foil or baking sheet. Bake in oven for 24 minutes*.
*Since ovens vary, cooking times may require adjusting. If thawing, thaw product under refrigeration (< 41°F) for a maximum of 12 days.

Suggestions: Great for a quick lunch on-the-go!

Product Ingredients:

WATER, UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR [NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID]), FULLY COOKED HAM AND WATER PRODUCT, 25% OF WEIGHT IS ADDED INGREDIENTS, GROUND AND FORMED (CURED WITH WATER, SUGAR, SALT, SODIUM PHOSPHATE, DEHYDRATED PORK BROTH, CARRAGEENAN, NATURAL SMOKE FLAVOR, SODIUM ERYTHORBATE, SODIUM NITRITE), UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), IMITATION CHEDDAR CHEESE (WATER, MODIFIED FOOD STARCH, CASEIN, SOYBEAN OIL, WHEY, CONTAINS 2% OR LESS OF SALT, SODIUM ALUMINUM PHOSPHATE, SODIUM PHOSPHATE, LACTIC ACID, SODIUM CITRATE, NATURAL FLAVOR, SORBIC ACID [PRESERVATIVE], ARTIFICIAL COLOR), PART SKIM MOZZARELLA CHEESE WITH MODIFIED FOOD STARCH (PART SKIM MOZZARELLA CHEESE [PASTEURIZED MILK, CULTURES, SALT, ENZYMES], MODIFIED FOOD STARCH, FLAVORS, ANNATTO), SEASONING (WHEY, CHEDDAR CHEESE [MILK, CHEESE CULTURE, SALT, ENZYMES], BUTTERMILK, ENZYME MODIFIED CHEDDAR CHEESE [MILK, SODIUM CITRATE, CHEESE CULTURES, SALT, ENZYMES, POTASSIUM SORBATE], SALT, REDUCED LACTOSE WHEY, COCONUT OIL, CORN MALTODEXTRIN, DISODIUM PHOSPHATE, BLUE CHEESE [MILK, CHEESE CULTURE, SALT, ENZYMES], CITRIC ACID, LACTIC ACID, EXTRACTIVES OF ANNATTO AND TURMERIC), 2% OR LESS OF PALM OIL (WITH SOY LECITHIN, ARTIFICIAL FLAVOR, BETA-CAROTENE [COLOR], CITRIC ACID [PRESERVATIVE]), MODIFIED FOOD STARCH, SEASONING (TOASTED BREAD CRUMBS [WHEAT FLOUR, SUGAR, YEAST, SOYBEAN OIL, SALT], CHEDDAR CHEESE [MILK, CHEESE CULTURES, SALT, ENZYMES], SALT, WHEY, DEXTROSE, DEHYDRATED ONION, NATURAL FLAVOR, SOYBEAN OIL, GARLIC POWDER, REDUCED LACTOSE WHEY, DISODIUM PHOSPHATE, CITRIC ACID, LACTIC ACID, DISODIUM INOSINATE & GUANYLATE, SPICE, BLUE CHEESE [MILK, CHEESE CULTURES, SALT, ENZYMES], EXTRACTIVES OF PAPRIKA & ANNATTO), SUGAR, SEASONING (WHEY, PARTIALLY HYDROGENATED SOYBEAN OIL, MALTODEXTRIN, CHEDDAR/BLUE CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES], SALT, NONFAT MILK, SODIUM CASEINATE, (MSG) SODIUM CITRATE, NATURAL FLAVORS, CITRIC ACID, EXTRACTIVES OF ANNATTO, PAPRIKA AND TURMERIC [COLOR]), PARTIALLY HYDROGENATED PALM KERNEL OIL (WITH SOY LECITHIN), SALT, YEAST, DOUGH CONDITIONER (CALCIUM SULFATE, SALT, L-CYSTEINE HYDROCHLORIDE, GARLIC POWDER, TRICALCIUM PHOSPHATE, ENZYMES), DOUGH CONDITIONER (DISTILLED MONOGLYCERIDES WITH ASCORBIC ACID AND CITRIC ACID [ANTIOXIDANTS]), EGG YOLKS, LACTIC ACID, WHEY, SOY FLOUR, EGG WHITES, SOYBEAN OIL. CONTAINS: MILK, EGG, SOY, WHEAT INGREDIENTS

WOW and SERIOUSLY, about the only things this product doesn’t contain are nuts & fish.

Hot Pockets

Answer: HOT POCKETS

Nutrisystem Diet Food For Weight Loss-Double Chocolate Muffin

Double Chocolate Muffin

Their Description: “If you can’t get enough chocolate or just love the idea of sweets in the morning, this may be the perfect breakfast for you! This rich muffin is filled with real chocolate chips, for bursts of intense, chocolatey flavor. Great right out of the package, this makes a perfect breakfast on-the-go”.

Ingredients List:

WATER, SUGAR, CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, SOY LECITHIN, VANILLA EXTRACT), WHEAT PROTEIN ISOLATE (WHEAT GLUTEN, PHOSPHATE, LACTIC ACID, SULFITE), (CHICORY) INULIN, EGG, GLYCEROL, WHITE WHOLE WHEAT FLOUR, ENRICHED BLEACHED FLOUR (WHEAT FLOUR, IRON, NIACIN, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL, COCOA PROCESSED WITH ALKALI, MALTITOL, CONTAINS 2% OR LESS OF: NONFAT DRY MILK, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE), CORN FIBER, SUNFLOWER LECITHIN, TOCOPHERYL ACETATE, SODIUM CARBOXYMETHYLCELLULOSE GUM, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, MONO AND DIGLYCERIDES, SOY LECITHIN WITH BHT AND CITRIC ACID TO HELP PROTECT FLAVOR, MODIFIED CORN STARCH, VANILLA EXTRACT ( WATER, ALCOHOL, SUGAR, VANILLA BEANS), NATURAL AND ARTIFICIAL CHOCOLATE EXTRACT (ALCOHOL, WATER, COCOA BEAN EXTRACTIVES, PROPYLENE GLYCOL, NATURAL AND ARTIFICIAL FLAVORS, RED #40, YELLOW #6 AND BLUE #1), NATURAL AND ARTIFICIAL BUTTER FLAVOR (NATURAL AND ARTIFICIAL FLAVORS, WATER, XANTHAN GUM, PROPYLENE GLYCOL, SODIUM BENZOATE, ALCOHOL, TUMERIC, BETA CAROTENE, NATURAL MIXED TOCOPHEROLS), SUCRALOSE, SALT, POTASSIUM SORBATE (PRESERVATIVE). CONTAINS MILK, EGG, WHEAT AND SOY.

CARBOXYMETHYLCELLULOSE GUM and this is only one ingredient from the list above.

CMC is used in food science as a viscosity modifier or thickener, and to stabilize emulsions in various products including ice cream. As a food additive, it has E number E466. It is also a constituent of many non-food products, such as personal lubricants, toothpaste, laxatives, diet pills, water-based paints, detergents, textile sizing, and various paper products. It is used primarily because it has high viscosity, is nontoxic, and is hypoallergenic (except for those suffering an intolerance to wheat). In laundry detergents, it is used as a soil suspension polymer designed to deposit onto cotton and other cellulosic fabrics, creating a negatively charged barrier to soils in the wash solution. CMC is used as a lubricant in nonvolatile eye drops (artificial tears). Sometimes, methyl cellulose (MC) is used, but its nonpolar methyl groups (-CH₃) do not add any solubility or chemical reactivity to the base cellulose.

Nutrisystem Diet Food For Weight Loss-Salisbury Steak With Mac & Cheese

Their Description: “Hearty, fork-tender Salisbury steak is topped with perfectly seasoned mushroom gravy and served alongside creamy, cheesy homestyle mac & cheese. This is comfort food at its best; a simple, delicious, all-American fare”.

Ingredients List:

WATER, COOKED SALISBURY STEAK (BEEF, WATER, BREAD CRUMBS [WHEAT FLOUR, SUGAR, YEAST, SALT], ONIONS, ISOLATED SOY PROTEIN, LESS THAN 2% OF EGG WHITES, TOMATOES, NONFAT MILK SOLIDS, POTASSIUM CHLORIDE, CARAMEL COLOR, SPICE), COOKED ENRICHED PASTA (WATER, ENRICHED SEMOLINA [SEMOLINA, FERROUS SULFATE, NIACIN, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], INULIN (VEGETABLE FIBER), WHEAT GLUTEN, XANTHAN GUM, PECTIN, POTASSIUM CHLORIDE), MUSHROOMS, LESS THAN 2% OF MODIFIED FOOD STARCH, PASTEURIZED PROCESS CHEESE SPREAD (AMERICAN CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], WATER, WHEY, SODIUM PHOSPHATE, CONTAINS LESS THAN 2% OF MILKFAT, SALT, SODIUM-ALGINATE, LACTIC ACID, APOCAROTENAL (COLOR)), NONFAT DRY MILK, CHEDDAR CLUB CHEESE (CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], WATER, SALT, ANNATTO (COLOR)), CANOLA OIL, TOMATO PASTE, BEEF-TYPE FLAVOR (WATER, NATURAL FLAVOR, BEEF STOCK, SALT, AUTOLYZED YEAST EXTRACT, CORN STARCH), POT ROAST-TYPE FLAVOR (WATER, NATURAL FLAVOR, SALT, BEEF STOCK, BEEF FAT, AUTOLYZED YEAST EXTRACT, CORN STARCH, XANTHAN GUM), SALT, YEAST EXTRACT, CHEESE FLAVOR (CHEDDAR CHEESE [PASTEURIZED MILK, CULTURES, SALT, ENZYMES], WATER, YEAST EXTRACT, NATURAL FLAVORS, DISODIUM PHOSPHATE, XANTHAN GUM), MILK-TYPE FLAVOR (EVAPORATED CANE JUICE, GUM ARABIC, NATURAL FLAVOR), FERMENTED SOY SAUCE POWDER (SOY SAUCE [FERMENTED SOYBEANS, WHEAT, SALT], MALTODEXTRIN), PARMESAN CHEESE FLAVOR (PARMESAN CHEESE [MILK, STARTER CULTURE, SALT, ENZYMES], WATER, SKIM MILK POWDER, SALT), BEEF-TYPE FLAVOR (WATER, YEAST EXTRACT, NATURAL FLAVOR, SALT), XANTHAN GUM, GRANULATED GARLIC, GRANULATED ONIONS, CARAMEL COLOR, METHYLCELLULOSE, BLUE CHEESE POWDER (BLUE CHEESE [PASTEURIZED MILK, SALT, CHEESE CULTURE, ENZYMES]), DISODIUM PHOSPHATE, NATURAL FLAVOR (POTASSIUM CHLORIDE, MALTODEXTRIN, DISODIUM INOSINATE AND DISODIUM GUANYLATE, MODIFIED FOOD STARCH, CORN SYRUP SOLIDS, NATURAL FLAVOR), ANNATTO (COLOR), MUSTARD FLOUR, SPICES, CARAMELIZED ONION FLAVOR (SUNFLOWER OIL, NATURAL FLAVOR).

How is it possible to have this many ingredients in any one food product? It kind of surprises me there is no dehydrated water.

What is CARAMELIZED ONION FLAVOR? They have in parenthesis (sunflower oil and natural flavor) but the last I knew it was slowly cooked onions in a little fat until golden brown and delicious.

Do you know what Blueberry Bits are? They’re made entirely of sugar, corn cereal, modified food starch, partially hydrogenated vegetable oil, artificial flavor, cellulose gum, salt and artificial colors like Blue #2, Red #40, Green #3 and Blue #1 and are in products ranging from cereals, bagels, breads and muffins. The Fiber One Premium Muffin Mix below? Click on the thumbnail and take a good look at the front of the box in the upper right corner. There are no blueberries what-so-ever in the mix and they are calling this premium…wonder what the medium and low level mixes look like. Seriously folks, is this what Americans are eating?

You may rest assured you are eating Cargill ingredients when you are eating these these and many other diet-weight loss products.

Ronald Reagan famously said, “Trust but Verify”. At the signing of the INF Treaty, his counterpart Mikhail Gorbachev responded: “you repeat that at every meeting,” to which Reagan answered: “I like it”…I like it too.

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The US Government Trifecta-FDA-FTC-USDA

Odds & Ends

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My Personal Statistics & Plugs For Things I Like…If Anybody Cares

Throughout this site I have emphasized that I do not inject insulin and that I do not take any diabetic drugs so here is what I DO take every day. I am not advocating that anyone reading here take these, they are just what I have customized for myself.

10,000iu Vitamin D–2,560mg Nordic Naturals Ultimate Omega Fish Oil–1,500mg Twin Labs Flushing Niacin–1,000 mg Acetyl L-Carnitine–1,000mcg Methlcobalamin–800mg GTF Chromium–200mg Jarrow CoQ10–90 mcg K2 (MK-7) Natto–12.5mg Iodoral Iodine

My doctors have hounded me for years to take statins (see below) and I have basically told them to kiss off. Number one I wouldn’t take statins on a bet for any reason and number two they elevate blood sugar levels. Terrific, a diabetic on statins. I am not the least bit concerned about my cholesterol levels-it is the ratios that count and as you can see, my ratios look pretty good. Below is from just a couple weeks ago and the graphs are from the last almost 3 years so you can see the trends are lookin’ good. I wouldn’t have a clue as to why my last A1c went back to up 6.0 except that I tested 2 products that elevated my blood sugar within a month of my test or…not…maybe just wishful thinking. The letter I got from the doctor’s office after my most recent test results said something to the effect that for my age and whatever I have done to change my lifestyle is working so keep it up…uh, OK Doc.

UPDATE: February 19^th, 2015 A1c 5.7

Your Total Cholesterol of 233 is BORDERLINE
Your LDL of 117 is NEAR OPTIMAL
Your HDL of 102 is OPTIMAL
Your Triglyceride level of 70 is NORMAL

For anyone in the know it’s not about your numbers and it’s all about your ratios. If you want to check your numbers and ratios you may do it here: http://www.hughcalc.org/chol.php

Cholesterol/HDL ratio is: 2.28 - (preferably under 5.0, ideally under 3.5) IDEAL 
HDL/LDL ratio is: 0.872 - (preferably over 0.3, ideally over 0.4) IDEAL
Triglycerides/HDL ratio is: 0.686 - (preferably under 4, ideally under 2) IDEAL

This is a lagniappe in the wrong place-on the wrong page-Oh Well.

Did you know that Red Rice Yeast in the United States DOES NOT contain statins? The statin in Red Rice Yeast is identical to lovastatin and in order to protect Big Pharma the FDA banned its use. The FDA has determined that red yeast rice products that contain more than trace amounts of monacolin K are unapproved new drugs and cannot be sold legally as dietary supplements. It is the monacolin K that you would be looking for.

In 1998, the FDA determined that a red yeast rice product containing a substantial amount of monacolin K was an unapproved new drug, not a dietary supplement. On several occasions since then, the FDA has taken action against companies selling red yeast rice products that contain more than trace amounts of monacolin K, warning them that it is against the law to market these products as dietary supplements. After all, Big Pharma can’t make any money pushing rice but they sure as hell make money pushing statins.

Despite the FDA actions, some red yeast rice products currently on the market in the United States may contain monacolin K. (Some products tested as recently as 2011 have been found to contain it in substantial amounts.) Other products may contain little or none of this component. Consumers have no way of knowing how much monacolin K is present in most red yeast rice products, and therefore have no way of knowing whether a particular product is safe, effective, or legal. The labels on these products usually state only the amount of red yeast rice that they contain, not the amounts of monacolin K or other monacolins.

In any case, it seems that the dog may be chasing its own tail. You have no way of knowing what you are taking when you take any particular Red Rice Yeast product and if it does have more than traces of monacolin K it is illegal and…it is still a statin with all the attending problems i.e. depletion of COQ10, blood sugar elevation, muscle pains, liver and kidney problems etc.

I totally agree with Dr. Mercola and for further reading about statin drugs please see http://articles.mercola.com/sites/articles/archive/2010/07/20/the-truth-about-statin-drugs-revealed.asp

I could not live without this. I use at most 1-1½ teaspoons in any given recipe and it has more flavor-bang for your buck than anything else I can think of. I guarantee it will change your foodie life.

PISTOL RIVER MUSHROOMS right here in Oregon are the real deal and I have been using this brand for many years. The price is a scant 1.69oz. (26.95 when you buy a l pound canister) and is totally worth every penny. The mushrooms are grade A and imported from Italy. Pistol River Porcini Mushrooms or Pistol River Porcini Dust

The absolute best bases for everything under the sun. I could not live without R L Schreiber Premium Chicken Base. I only know about them because of my association with the food industry. If you actually end up ordering any of them you will need to call in the order. They are less expensive than shown on the website and though I have been using these for years, I don’t think their website even works. Best to order the 2.5 lb sizes which fits well in your fridge. R.L. Schreiber Ask for Irene Ames. You will see this used many times in my recipes.

A PLUG FOR MY FAVORITE TEA This is a plug for Market Spice Cinnamon Orange Tea that I have been drinking since 1987 from my days living in Telluride, Colorado. A friend gave me a cup of this one day and I swear I could not believe it did not any have sugar in it. For all the world, you would think it was filled with sugar. This is the link to read about and order it. http://www.marketspice.com/store/products/marketspice-cinnamon-orange-tea-16oz-package I guarantee that this will become a favorite. It is available in 4oz, 8oz, and 16oz, loose leaf as well as individual bags. It is also available through Amazon and this is a link to read the reviews. http://www.amazon.com/MarketSpice-00204010-Tea-1-Bag/product-reviews/B0007XPS98/ref=sr_1_1_cm_cr_acr_txt?ie=UTF8&showViewpoints=1 If you are not into caffeine then this is not the tea for you-it does have caffeine and as the company says, it needs to be stored in a glass jar once one of the larger bags has been opened. I buy four 16oz. bags (like the picture) at a time and have a dedicated ½ gallon glass jar to keep it in. I also have a dedicated (used to be) stainless pan that I use to brew it in. Buying it loose leaf allows you to determine your own flavor and strength. Summer or Winter Iced or Hot -I think it is the best.

Fried Pork Skins…my diabetic popcorn. I fry my own pellets in my own rendered pork fat and I buy 8 lbs. at a time from Willies Pork Rind Pellets To order you need to call 1-217-623-4340 or 1-217-725-6209

About Time Whey Protein Powder It is tasty and has zero carbs while most others I have found do have some carbs. It comes in 11 flavors. Netrition

The Just Like Sugars. I use all three of them. Available at Netrition

Byrd Mill Peanut Flour This is very good in desserts and also as a breading for fried chicken and no, it does not make your food taste peanutty. Available at Netrition

Nevada Manna Chocolate Chips I think most people use these as chocolate chips which is not what I do. I use them for making ganache so I don’t care if they come in one big melted mess. I just shave what I want and leave the rest alone. Since most of you want chips, order during cool weather. Sadly these are no longer available.

EZ-Sweetz After mountains of reading it is my opinion that Splenda (Sucralose) is perfectly safe to use in any amount and for any length of time. It is the largest companies with their own vested interests in their own zero carb products and/or the sugar producers and/or the corn growers that have bad mouthed Splenda from here to kingdom come and if you think Big Agra and the whole of the sugar industry is going down without a fight you would be wrong. There are billions of dollars at stake and these companies have every reason to make you think that Sucralose is bad for you. Cargill would be a great example of this. They own the Truvia brand which competes with Splenda. And of all companies Monsanto owned Aspartame/Nutrasweet and Equal until they sold it. Personally, I use liquid Splenda because Splenda Granules has maltodextrin in it which does have carbs. Available at Netrition

This is an article I would urge you to read regarding the safety of Sucralose. http://www.splendatruth.com/news?utm_source=bing&utm_medium=cpc&utm_campaign=Branded+-+Safety&utm_term=is%2520splenda%2520toxic&utm_content=CGTr9uPP|pcrid|2873816600|pkw|is%2520splenda%2520toxic|pmt|

And this from Dr. Michael Eades http://www.proteinpower.com/drmike/sugar-and-sweeteners/splenda-misinformation/

Mt Olive If you have not tried these all I can say is they are great. I have tried other low carb bread and butter pickles and they don’t hold a candle to these products. Available at Netrition

Burzynski The Movie*****This will set you on your ear. It is, by far, the best documentary I have ever seen (and I have seen a lot of terrific documentaries) and if you don’t think much of the FDA and Big Pharma you will think even less of them after seeing this. It is my belief if you were a fan of David Kessler…you won’t like him much either. The reviews on Amazon are virtually all 5 stars. You can see it on Youtube here http://www.youtube.com/watch?v=rBUGVkmmwbk or if you have Netflix you could see if they have it. There must be a lot of people who think the same thing I do because this video has been watched over 385,000 times and who knows how many 100’s of thousands watched it on the Documentary Channel which is where I saw it for the first time. There is now a second documentary just released on July,1 2013.

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