Lemon & Coconut Popsicles

This recipe came about due to an accident.  Well, more like, due to my frugality.

When I have bought canned coconut milk I have bought the brand in a red can - Thai Kitchen brand.  I took a chance and purchased a cheaper brand - Imperial Dragon.  I had picked the can up from the shelf and brought it close to my ear where I proceeded to tip it/turn it upside down/shake it.  It didn't make any sloshy sounds.  That indicated to me that it was not going to be the watery type.  That was good.  However, I was expecting it to be like Thai Kitchen in that it would have an awesome, thick, dreamy creamy layer on top and the rest would be an opaque layer that I could drain off.  So I stuck it in the fridge for the day so that it would be easier to separate once the bulk of the fat/cream solidified.

Alas, it was not what I was expecting.  But it was somewhat thick (like yogurt) and very creamy, from the top to the bottom of the can.  The flavor was good, too.  While I couldn't make what I intended to with it,  I thought about making an ice cream.  I also had most of a lemon left after a previous meal.  So that's where I started.  But not where I ended up.

Lemon & Coconut Popsicles
(from Becky @ Becky's Place)
1 - 13.5oz can coconut milk*
2T xylitol
15 drops liquid vanilla stevia
2T fresh lemon juice**
1T lemon zest**
1tsp vanilla extract

Mix all in a jar or mixing bowl.  Pour into popsicle molds.  Freeze overnight or until firm.

Number of servings depends on your molds.  I have a 4pc set and will get 7 popcicles from this recipe.  I could have got 8 if I didn't fill them so completely.  These turned out smooth and creamy, no ice crystals after being in the freezer for one day.  The xylitol dissolved completely before I poured into the molds, too.  *The brand of coconut milk I used contains 3grams sugar and 6grams carbs in the entire can.  **Depending on how tangy you would like yours, you may want to start with less juice and zest.  I didn't measure mine, just eyeballed it.  Another good reason to begin with less.  You can always add more, too. 

I now need to bellyache.  (But I know it's my own damn fault, too.)  I gained 10 pounds in 4 days.  10 pounds in 4 days!?!  What the hell?!?  We took a mini-vacation with family.  Lots of food (everything offered was brown) and one night down at the bar is how it happened.  Man, but that bartender made a great mudslide...  Anyway.  I'm back to behaving (and feeling so much better for it, too) today.  I also resumed the walking videos, with weights even.  Oh, plus I rediscovered the chia seeds I'd bought some time ago and added them to a raspberry protein shake.  I love that, in my mind, they pass for berry seeds - makes it so easy to incorporate them into my diet.




 

No-Bake Chewy Gooey Pecan Bars

I had come across recipes for no-bake peanut butter cookies and ended up making a batch for my family... the regular type with sugar.  I got to thinking that I could probably make something similar for myself without all of that sugar.  With all the nuts and the oats that are in the recipe, I don't think I can call them low-carb.  But I could certainly call them much-reduced carb!  In the end, they are nothing like the no-bake cookies that I was used to.  But they are definitely yummy.  If you are looking for sweet and sticky, these fit the bill.  I imagine that they would be extra delicious if rolled into balls and then dipped into some dark chocolate...  I cut mine into 24 bite-sized cubes (well, technically I get several bites out of each).


No-Bake Pecan Bars
(adapted from a plethora of no-bake cookie recipes)
1c oats
1/4c chia seeds
1/4c coconut flour
1/2c xylitol
1/4c stevia
6 packets Nectresse
1/2c pecan butter
1/4c half & half
2Tbsp butter
1 tsp vanilla
1/4c pecan pieces
1/4c unsweetened coconut flakes

Place butter, sweeteners and h&h in a pot and heat to boiling, stirring regularly.  Let boil for about one minute so sweeteners dissolve completely, continuing to stir.  Remove from heat.  Stir in pecan butter and vanilla and stir until pecan butter's melted.  Stir in oats, chia seeds and coconut flour.  Last, add pecan pieces and coconut flakes.  Pour and pat into a buttered bread baking pan.  Let cool, then cut.  Store in refrigerator. 

Day54 Belly Fat Cure

Breakfast> 2 eggs w/mozzarella & salsa, 1 Ezekial toast w/butter & jam, coffee (s/c=0/1)
Snacks> small handful almonds, SoBe, coconut pound cake w/blueberries, 1 Ezekial toast w/pb&j (s/c=7/3)
Lunch> skipped
Supper> 2oz low-carb penne, beef tips in gravy, 1/3c squash w/butter (s/c=2/2)
Total s/c for today - 9/6

Coconut Cake

(Adapted recipe from an adapted recipe from LowCarbFriends)

1/2c xylitol

1Tbsp sour cream, heaping

4oz. cream cheese

1 stick butter

2tsp vanilla

1c water

1/2c lemon juice

5 eggs

1 & 1/2c coconut flour

1tsp baking powder

2tsp chia seeds

Cream butter, sour cream, cream cheese and xylitol.  Add eggs one at a time, beating each in completely.  Stir in lemon juice, water and vanilla.  Combine coconut flour,chia seeds and baking powder in another bowl.  Add half of the coconut flour to the wet mixture and mix well before adding the remainder.  Pour into greased pan of choice and bake for 40mns at 350degrees, checking with a knife for doneness.  Refrigerate leftovers. 

*I used an 8" round springform pan and cut into 12 servings..  I agree with other comments that it tastes better once it's chilled.  This has been good as a coffee cake, especially with a Tbsp of unsweetened blueberries on top. 

Day 53 Belly Fat Cure

Friday, Oct.28
Breakfast> fried eggs w/mozzarella & salsa, 1 Ezekial toast w/butter, coffee (s/c=0/1)
Lunch> 1 Ezekial toast w/chicken salad, 6 Mission Tortilla Triangle chips w/salsa & sour cream (s/c= 0/2)
Snack> 1 mini York pattie, SoBe (s/c=0/1)
Supper> bunless burger w/chia seeds added, 13 potato chips (s/c=3/1)
Total s/c for today - 3/5

I added 3Tbsp chia seeds to about 3lbs lean ground beef, as well as a little A1 sauce, couple chipotle peppers and their adobo seasoned sauce.  While they were good and moist, next time I'd add a couple more chipotles.  We made 9 burgers with that amount of beef.

Day 47 & 48 BFC

Breakfast> protein powder pancake w/butter & jam, ham, egg, coffee (s/c=0/1)

Snacks> 1/3c chia pudding, Atkins Advantage Bar (s/c=1/2) 
Lunch> 1 Ezekial toast w/liversausage & cheese (s/c=3/1) 
Supper> 1/3 of Margherita pizza, few bites salad, tomato slice w/mozzarella, hot wings (s/c=5/2)
Total s/c for today - 9/6

Shucks, ya'll.  I failed to see that there are 3g sugar in my liversausage before.  Geez Louise, no wonder I haven't been losing weight... between this and having fruit...

 Protein Powder Pancake

 (adapted from recipes on Low Carb Friends)

 2 Tbsp Jay Robb vanilla whey protein powder

1/2tsp baking powder

1 egg

1 tsp canola oil

1-2tsp water

Mix all and pour into an oiled and heated fry pan.  Flip when edges appear dry.  Made one pancake.

 Chia Pudding

(adapted from recipes on Low Carb Friends)

1/4c heavy cream

1/4c unsweet. almond milk

1 Tbsp DaVinci sugarfree caramel syrup

3 Tbsp chia seeds*

Place all in a container with a lid that closes securely.  Shake and refrigerate overnight.  *I probably will reduce this to 2 Tbsp next time as it was a little bit too thick.  Very tasty for a sweet snack.


Sat., Oct.22
Breakfast> 2 Ezekial toasts w/liversausage & cheese (s/c=6/2)
Lunch> deli chicken breast and thigh (s/c=0/1)
Snacks> 1 Ghiradelli dark chocolate square (s/c=3/1)
Supper> SoBe, ham slices, small dumpling with 1/4c tomato gravy, 3-5Tbsp corn (s/c=5/2)
Total s/c for today - 14/6

Have no idea what the sugar/carb count was for supper.  My sister, T, made supper and invited us all over.  I know pretty much what went into it, but am much too lazy to look it all up.  So I hoped by taking just a tiny bit of all (except I ate quite a bit of the ham) that I kept it okay.