companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
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Wednesday, November 30, 2016

Amaretto Snowfall Cookies and the December Diner News

Amaretto has an odd meaning in my clan. Sure, it is a sweet, almond-flavored, Italian liqueur. But in my family, it is a sign of deep emotion. As we are not drinkers, this is about at hard as we get. A sip of Amaretto is our admission of the need for a little relief from a moment of intense sadness. But that is just the liqueur itself. We love the Amaretto flavoring in coffees and desserts--no emotional trauma necessary.

Not that this past month has not be traumatic at our house. A son undergoing two cancer surgeries will do that to a mom. Not to mention extended family issues at Thanksgiving, and my sweet dog having a medical emergency Thanksgiving night. Then I had to go and have that dreaded birthday that qualifies one for free senior coffee. Just a little stress! Things are looking up, though.

My sweet JP is on the mend. No more treatments until after New Year. My pup is doing better too. Trying to get the newsletter out and get into the holiday spirit. The Amaretto flavor in these cookies helps. They are almondy and sweet and simply GOOD. The crescent shape is traditional for an almond cookie. I went the extra step by adding Amaretto flavoring by Capella to really amplify that flavor. So delicious and therapeutic as well. No alcohol content necessary.

Amaretto Snowfall Cookies

2 cups almond flour
1/3 cup erythritol/stevia blend
1 tsp baking powder
1/4 tsp salt
1 large egg
2 1/2 tbsp butter, melted
¾ tsp vanilla extract
30 drops Amaretto flavored Capella drops or ¼ tsp almond extract
1/8 tsp stevia extract
2 tbsp dried coconut milk powder or powdered erythritol /stevia blend
1 tsp powdered erythritol / stevia blend

Combine almond flour, sweetener, baking powder and salt together in a large bowl. Stir in egg, butter, vanilla extract , Amaretto flavoring and stevia extract until dough comes together. Use a small cookie scoop to measure out a ball of dough. Roll into a log and turn ends into a crescent shape. Place on a parchment lined baking sheet. Bake at 350 degrees for about 12-15 minutes. Remove to cooling rack. Combine coconut milk powder and powdered sweetener into a mesh strainer or salt shaker and dust the top of each cookie.  36 cookies. 

A serving of 3:  127 calories 2 net g carb

 These are perfect cookies for a holiday cookie tray. I took a batch to school and the girls really loved the flavor. Very hard to tell they are sugarfree!

The snowfall is especially pretty. You can use powdered erythritol, but I really like the combination of dried coconut milk powder with a little sweetener. The consistency really does look like snow and it stays without disappearing into the cookie. It doesn;t really taste like coconut at all, so go ahead. I haven't tried it yet, but I hear you can make your own dried coffee creamer with this stuff. I rodered that and my Capella flavorings from Netrition.

Take a look at some of the goodies in this Christmas issue of the Diner News. Order here.

Snowflake Salad

Irish Cream Holiday Nog

White Christmas Stew

Pomegranate Pistachio Goat Cheese Log

Mint Chocolate Chip Cheesecake Dessert Cups

Smoked Mozzarella Hot Dip

Christmas Tree Appetizer

Pecan Pie Bars

3 King's Cauliflower

Mini Irish Cream Desserts

Smoky Creamed Kale

Maple Dijon Christmas Ham
Get more great recipes at the Low Carbing Among Friends Facebook Page:     

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles,  A Table for Two here.

Friday, November 4, 2016

Thanksgiving Bundle--Get Your Holiday Planned!

Let's face it. Thanksgiving takes some planning. Especially if you don't eat all the sugar filled treats, bread based stuffings and mounds of mashed potatoes. Every year, I go to great lengths to make wonderful sides that real celebration foods themselves. Something more special than the day to day fare.

I also create healthy desserts that will make sure my hubby does not feel deprived when the others pass the pumpkin pie. I make things that even the carbivores among the family will enjoy. No diet food corner of the table. Healthy low carb foods are good for everyone.

I have also, over the years, included several ways of approaching the traditional bird. This year I divided camps between the dark meat lovers, with an Herb Brined Turkey Leg recipe, and the devotees of white meat, with a cranberry glazed Breast of Turkey. So many choices over the years, with both roasted and crockpot recipes. Last year I made my slow cooker Herbed Turkey Breast 4 times for different events. Everyone loves it.

So my dear one and I have bundled all the Thanksgiving editions of the Diner News, so you can have all my favorite ideas for Thanksgiving celebrations. This is truly my favorite issue of the year(s).

For just $6 you can download all the Diner News November issues from 2009-2016. Wow, I have been doing this a long time!   I promise you, we eat good on Thanksgiving. It is a tough decision on which recipes to make! Although not all my older recipes have calorie and carb info, they are all low carb and it is easy to run exact counts on My Fitness Pal.

To purchase, just look for the image above on the Diner News website, and follow the link!

Get more great recipes at the Low Carbing Among Friends Facebook Page:     

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles,  A Table for Two here.

Tuesday, November 1, 2016

Cranberry Breast of Turkey and the November Thanksgiving Diner News Special Edition

Thanksgiving has been happening at my house for a couple of weeks now. That's life with a blog and newsletter--always a little ahead. So today, while everyone else was planning a costume for some Halloween fun, I was slaving away in the kitchen. In fact that is where I have been all weekend. (except for several grocery stores and church) It doesn't matter that it is in the mid 80s here and my kitchen is hot. I am now happy dancing that I got it all done. My mom did come over to help. What a saint she is! (And she doesn't even like squash and cranberries. I adore them both, so I am now wondering if I am adopted.) Plus, when my wonderful son came over for dinner, he had a Thanksgiving feast awaiting! It pays to look at the bright side, yes?

This is what I fed my boys for dinner. Mama had tasted every dish and declared she was full.  I got it all together while my son answered the door for trick-or-treaters. We had a weird night blending holidays! Most importantly, he liked the meal. I can't heal him, but I can feed him, right? This fabulous Cranberry Roasted Breast of Turkey, and about 7 or 8 of the dishes you will see listed below were all on our table tonight. If you want all of those recipes, you will just have to order the Diner News!

The roasted turkey is sweet and savory all at the same time. Mellow herbs and the tart surprise of cranberry now and then. I love the flavor combo. I buy the frozen breast of turkey from Aldi. I have made at least a dozen of these and they have been excellent every time. No bones. Tender and juicy both in a crockpot, my older recipe, and roasted, like I did today.

Cranberry Roasted Turkey Breast
1 1/2 cup fresh cranberries
1/4 cup water
1/3 cup erythritol / stevia blend
1/2 tsp orange extract
1 thawed breast of Turkey, boneless
2 tbsp butter
2 tsp poultry seasoning (3 if turkey has strings holding it together)
1 rib celery
1/2 cup chicken broth

In a small saucepan, heat cranberries, water, sweetener and orange extract. Cook, stirring until berries burst. Mash the berries and cook until sauce thickens. Remove from heat.

Place thawed breast into a casserole dish. Rub softened butter all over the breast. Sprinkle the seasonings on all surfaces. Cut the celery into three sticks. Place them under the turkey breast to lift it off the baking surface.
Spoon half of the cranberry mixture onto the breast of turkey. Place into a heated 375 degree oven. Pour the broth into the dish. Bake for 30 minutes. Remove turkey and spoon the remaining cranberry sauce over the top. Cover with a tent of foil and bake an additional 20 minutes or until an internal thermometer reads 175 degrees.       
                                                                                                   Serves 6:  269 calories  4 net g carb

Because the Kirkwood breast of turkey has string binding it, I use additional spices. I also saved some cranberry sauce to baste after removing the string.

I have one last day of my fall break from school. Now that this Diner News has been put to bed, I will enjoy it best as I can. No doubt, I now need to jump into Christmas preparations. Don't forget that I asked you to help out by sending your favorite Christmas recipes. With my precious boy having surgery to remove his cancer, I will be a little busy and stressed. Maybe a lot stressed? Trying to keep the faith.

Now time to put me to bed too. Here are some of the gorgeous recipes in this month's expanded edition of the Diner News. The hubby and I are also putting together a bundle of all my November issues of the News. These are among my favorites. So many incredible side dishes. Be watching for the chance to pick that maybe I do still ave a little work to do on the last day of my fall break.

Bourbon Kabocha Whip

Sweet Bacon Hot Slaw

Grandma's Holiday Frosted Cranberry Jello Salad

Sage Stuffing

Cranberry Butternut Bowl 

Cranberry Bacon Jam

Mini No Bake Pumpkin Chiffon Cup

Bourbon Braised Green Beans

Cranberry Curd Dessert Minis

Waffle Grilled Squash

Cranberry, Walnut and White Cheddar Cheeseball

Herb Brined and Roasted Turkey Legs

Heritage Pie

Autumn Jewel Salad

Garlic and Parmesan  Delicata

Harvest Salad

Pumpkin Vinaigrette
 Surely after feasting your eyes on these, you want to order the Diner News, right? It is good to enjoy all these wonderful foods!  Just head over to the website and order with Paypal.

Get more great recipes at the Low Carbing Among Friends Facebook Page:     

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles,  A Table for Two here.

Sunday, October 23, 2016

Harvest Salad and Holiday Happenings

I am working on the Thanksgiving Diner News. That is quite an undertaking. I try very hard to find wonderful side dishes to make your holiday meals really special. This is a terrific salad. I did take a shortcut though by using a pre-bagged salad mix as the base. I love the variety out there these days. This one is a Fresh Express Sweet Kale Salad. Not too much kale, but a base of cabbage and other healthy stuff. Plus, some roasted pumpkin seeds. I give away the sweetened cranberries  and sugary dressing and add my own. You can too.

I also cut up and bake a squash to use in several recipes. That is a time saver too. To make my Kabocha easier to cut, I pierce it with a fork and cook it in the microwave oven for 5 minutes. It will be hot, so plan on leaving another half hour before you cut it up. You can save time by using pre-cut Butternut squash as well.

Harvest Salad with Pumpkin Dressing

2 cups squash cubes (Kabocha  in the photo)

1 cup whole fresh cranberries
1 tbsp melted coconut oil or butter
1/2 tsp cinnamon
1 tsp erythritol / stevia blend
2 bags Fresh Express kale salad mix (from Aldi)

Toss squash cubes and cranberries in oil or butter. Sprinkle with cinnamon and sweetener. Place on a parchment lined cookie sheet. Roast at 400 degrees for 20 minutes. Set aside to cool.

Pumpkin Dressing:
1/3 cup water
1/3 cup pumpkin
1/3 cup apple cider vinegar
2 tbsp  erythritol / stevia blend
3/4 tsp salt
1/4 tsp pepper
1/4 tsp pumpkin pie spice
2 tbsp olive oil
2 tbsp MCT oil

    Whisk together water and pumpkin puree. Add sweetener, salt, pepper and spice. Slowly beat in the oils. Chill.

    Place the kale mix (reserve the included dressing and sweetened cranberries for a friend) on a serving platter. Add squash and cranberry mixture over the greens. Drizzle with Pumpkin Dressing. Sprinkle with the pumpkin seeds that came in the salad mix.

Serves 8:  132 calories  7 net g carb

 The roasted cranberries, in  my opinion, are so much better than the sweetened dried. I simply adore the combination of tangy berry and smooth sweet squash. Add the texture of the crunchy veggies and the super crisp roasted pumpkin seeds. Spectacular salad!

The dressing. Pumpkin, of course. What else, this time of year? The sweet vinaigrette is perfect. Remember, when you have small amounts of pumpkin left over from recipes, you can freeze it in ice cube trays then use it for this dressing, protein shakes or hot drinks all season long. Don't let that can go to waste in the back of the fridge!

I am planning to have most of my dear family home for Thanksgiving this year. That is something to celebrate. At the same time, it is going to be a very stressful season for me. I would covet your prayers the next few months. My dear, sweet, wonderful, amazing son, Pearson, has been diagnosed with thyroid cancer. The mama in me wants to freak out. The child of God knows to have faith. Right now, while the news is fresh (Yes, it has been quite a week at our house, with the stolen recipes going on all at the same time) I seem to bounce between the faith and the panic. My boy is only 26. We have no answers. I can't fix this, but I am ready to help him fight. We are looking at surgery in November, with some more exploration with his salivary glands before that. Without complications, thyroid cancer has one of the best cure rates, so that eases my mind a bit. 

That said, I may have a tougher time getting the December issue of the Diner News ready before the December 1 deadline. So, if you have any original recipes that are Christmas favorites, and would like to share, I would love to publish them in the Diner News. I did that back a few years ago when my roof was blown off our home and my kitchen was a disaster area. My readers were great! Now my house is fine, but my family life is the challenge. I will have to continue at school, but any help I could get which would allow me more time next month to help with my boy would be such a blessing...he is the single one with no wife to care for him. But he will always have a mom to love him. Hopefully, he will have your prayers too.

2 Corinthians 4:8-10 We are afflicted in every way, but not crushed; perplexed, but not driven to despair; persecuted, but not forsaken; struck down, but not destroyed; always carrying in the body the death of Jesus, so that the life of Jesus may also be manifested in our bodies.

Get more great recipes at the Low Carbing Among Friends Facebook Page:     

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles,  A Table for Two here.

Sunday, October 16, 2016

End of Summer Cookout and an Angry Rant!

Indian Summer, That makes it sound too pretty. It is just hot outside! For the middle of October, it is a heatwave. Over 90 degrees tomorrow. Not sitting well with my love of all things fall. The one good thing, is that it is still great weather to grill out. So I am saying so long--for real, I hope--to summer with this delicious meal. I will get to the rant after the meal. If you care, please read all the way to the bottom. If you don't just get the how to on this terrific meal.

In my October issue of the Diner News, I featured Southern recipes. Among them was this fantastic Come Back Sauce. I shared it as we first ate it with fried shrimp, but this is too awesome not to highlight again. I may have messed up the truly southern sauce with one odd ingredient, but believe me, this does make me want to comeback over and over. It is traditionally a blend of mayo, chili sauce and garlic. Yep, but instead of using that familiar bottle of chili sauce, I added the purest of chili sauces. Sambal Oelek. I am in love with this stuff. I tend to use it in all the places I used to use sriracha. No sugar in this one. It adds just the right amount of interest...heat in other words.  You just gotta try a batch. Add hot sauce as you like it and see if you don't come back.

Comeback Sauce

1/4 cup mayonnaise
2 tbsp low sugar ketchup
1 tbsp chili sauce
1 tsp apple cider vinegar
1/2 tsp Worcestershire sauce
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp hot red pepper sauce

Combine all ingredients and chill.

 12 servings at 32 cal  <1 net g carb

The meal was really a goody. My hubby's favorite side is my old recipe. Nana's Coleslaw with a Kick. The kick is garlic. The recipe is in my original e-book. A classic at our house. I save tons of time buy using pre-shredded coleslaw. If you have a favorite cole slaw recipe, just add a half teaspoon of garlic powder. It will take it to another level of deliciousness.

My hubby also grilled out some lemon pepper zucchini sticks. Those are too easy for a recipe. Just cut zucchini into wedges. Coat with olive oil and sprinkle with lemon pepper. Grill.

 There you have it. This was truly the brightest part of the weekend.

NOW THE RANT:  I have unfortunately, spent way too many hours this weekend trying to defend my work here at the Diner. It seems a competitor has stolen hundreds of recipes from low carb bloggers, removed our copyrights and presented our recipes as their own. I have had to file complaints with Facebook and Pinterest. PLEASE do not support sites that collect the labors of others to profit themselves. The site in question now is 99LowCarb. If you have innocently liked or followed this organization, please reconsider. I spend hours and hours in addition to my teaching to create these recipes. I don't ask a high price for my work, and give so much of it away for free. It is wrong on so many levels to steal someone's labor. Facebook removed the wall posts, but the Pinterest links remain. (as of Sunday, 10/16/2016) So please unfollow them and remove their pins from your account. These people haven't simply reposted my photos, they have created entire web pages for each recipe; sometimes renaming them so the theft is not so obvious. I am hoping most of my pinned recipes will stay, since 99LowCarb flipped many of my images, and cropped them to remove my copyright watermark. Disgusting. If you lose any of my pins, please go back to the Diner board on Pinterest and pin again...from the true creator,

Remember to support me and my cookbook team, Jennifer and Peggy had recipes stolen as well. That is the best way to fight back against these thieves. They are trying to bring down our Low Carbing Among Friends Facebook Page as well, and keep you from seeing more of our recipes on your feed. Grrrr. THANKS for your support and prayers.

UPDATE 10/19/2016: I would like you to know that the responsible party has now apologized and removed the offending site.

Get more great recipes at the Low Carbing Among Friends Facebook Page:     

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles,  A Table for Two here.

Friday, October 7, 2016

Frosted Caramel Apple Dream

Seems to be the time of year when delicious drinks abound. So many fantastic fall flavors are calling from every coffee shop. This little beauty is so quick to make, but packs more flavor than you would ever expect! What I love most is that I don't have to empty the spice rack and do a lot of measuring to get all the flavor. I also love that I get that hint of apple cider without the sugars in the apple.

Even more, caramels apples are all over the place this time of year. Although I never masted the art of eating one without a mess or a lot of apple left on the stick, their appeal remains. Caramel dip with apples is the go to fall appetizer. Great until you add up the carbs, right?

So what's a low carber to do? We want all the flavor, demand no sugar, and would love for it to be low calorie to boot, right? We have a job cut out for us, indeed. But...

Celestial Seasonings has really done all the work for us. This delicious fall drink is really just an iced version of their tea aptly named Caramel Apple Dream. It is rich with cinnamon and spices, all wrapped up in a base of hibiscus, chamomile  and chicory. No caffeine, no sugar. Not sure how they get the caramel flavor in there, but they do!

I added a bit of cashew milk to make the caramel taste a little creamier. If you like, you could even stir in some cream. Use your sweetener of choice. You really can't mess this up if you start with just a little sweetener and add more to taste.

Frosted Caramel Apple Dream

2 1/2 cups boiling water
2 Caramel Apple Dream tea bags
1 cup unsweetened almond or cashew milk
liquid stevia or other sweetener to taste

Boil water. Steep the tea bags for 6-8 minutes. (I do this in a quart sized canning jar) Remove bags, giving them a little squeeze to get the last of the flavor out. Stir in nut milk. Sweeten to taste. Chill or bring to room temperature before pouring over ice. If you are working with hot tea, you will lose some flavor, and may need to add more sweetener.

Calories depend on the almond or cashew milk chosen. I use Silk unsweetened cashew milk with 25 calories per cup. This made 2 smaller servings or 1 all day sipper drink.

I made this on Sunday, when we had really warm temperatures. Thus, the frosted version. Today. we had a cold front, so I will enjoy a cup hot. That is one thing I love about fall. Cooool temperatures early, warm late. Cooler one day, warmer the next. I do feel for those of you who live where you do not get much variation with the change of seasons. I know you love your warm weather, so it is a trade off. I just love the crisp fall air and the cozy winter days. For those of you with everyday at 80 degrees, this one is a fall drink you will enjoy all the more!

Get more great recipes at the Low Carbing Among Friends Facebook Page:     

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles,  A Table for Two here.

Saturday, October 1, 2016

Fried Shrimp with Southern Comeback Sauce

Oohhh. Fried Shrimp and the best dipping sauce ever! What a treat. This month's newsletter theme is Southern Cooking. The recipe for Mississippi Comeback sauce is a southern tradition that is found all over, with many different versions. I fell in love with this one, and I bet you will too.

Rather than the traditional Heinz Chili Sauce, I added a simple chili sauce, Sambal Oelek. Finding this hot chili sauce has all sorts of fantastic applications. It is a little chunkier than the Heinz variety, and certainly makes a mean Comeback Sauce!

The fried shrimp was so easy. I started with frozen shrimp, and used mayo to hold the low carb breading in place. Worked like a charm. Here is the recipe from this October Diner News. Remember you can order it here.

Fried Shrimp with Comeback Sauce

16 oz frozen medium or large shrimp, precooked or raw

1 tablespoon mayonnaise
3 tbsp almond flour
1/4 tsp salt
2 tbsp refined coconut oil


1/4 cup mayonnaise
2 tbsp low sugar ketchup
1 tbsp chili sauce
1 tsp apple cider vinegar
1/2 tsp Worcestershire sauce
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp hot red pepper sauce

Thaw shrimp and pat dry with paper toweling. Heat oil in a skillet. In a medium bowl, combine shrimp with mayonnaise. Add almond flour and salt, tossing lightly to bread the shrimp. Place into hot oil and fry on each side until lightly brown and crispy.

In a jar, combine all sauce ingredients. Serve as a dipping sauce for the shrimp.

Serves 4:  Shrimp: 258 calories  2 net g carb   Sauce: 12 servings at 32 cal  <1 net g carb

Yum. That's really all that needs to be said.

Check out some of the wonderful traditional Southern dishes in this issue:

Banana Pudding

Oven Roasted Okra

Southern Fried Cabbage

Southern Tomato Gravy

Spicy Collard Greens
Bourbon Pecans

Strawberry Cobbler

Okra and Tomatoes

Poor Man's Steak with Mushroom Sauce

Old Fashioned Egg Salad

Old South Chicken Salad
There is even more in this edition. My Low Carbing Among Friend, Peggy, allowed me to share her awesome recipe for Chicken and Dumplings. Gotta try them!

Get more great recipes at the Low Carbing Among Friends Facebook Page:     

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles,  A Table for Two here.