Never ending induction recipes

[taylorsad]

Re: Never ending induction recipes

Just a word of caution about using flax (linseed) on induction.

Dr Atkins did suggest we could add one tablespoon of psyllium husk, wheat bran or ground flax on induction if we are getting constipated and need the extra fibre to help move things along.

So induction amounts of these should only be one or maybe 2 tablespoons worth. You might need to halve quantities of recipes using more flax/bran/psyllium (or eat only half of the recipe) to stay within the limits while on induction

Using flax in larger quantities would become 'legal' once you are at or past the seeds/nuts rung of OWL.

And do up your water to keep things going!

So are you saying no flax seed oil?

[Elizellen]

Re: Never ending induction recipes

So are you saying no flax seed oil?

Flax seed oil as far as I know is taken for the oils in it rather than for the benefit of a fibre supplement (which is the purpose of a tablespoon or so of ground flax on induction.)

[dreamagreatdream]

Re: Never ending induction recipes

heres a good one..
1 package of beef salami ( i love the hebrew national kind)
1 green bell pepper
1/3 purple onion
1/3 cup red wine vinegar
1/3 cup olive oil
1/3 cup parmeasan cheese
garlic to taste
salt / pepper


chop up the first three...combine the oil/vinegar/cheese and mix in.. pour over the salami salad.. add a bit of garlic and then salt and pepper..

[dreamagreatdream]

Re: Never ending induction recipes

alfredo zuchinni "pasta"


peel a zuchinni with a potatoe peeler.. sprinkle with salt, pepper, and rosemary.. broil for 4 minutes.. combine 1tbs of melted butter with 1tbs of heavy cream. . add some shredded mozerella..microwave for 20 seconds.. stir completely..add salt/pepper/onion powder/garlic powder.. remove zuchinni from oven and put it into the alfredo mixture...


This took me 5 mins to make..and it tasted like something from olive garden.. i would love this even if i wasnt low carbing..its so amazing!

[Elsie150]

Re: Never ending induction recipes

Greetings!!!! Thank you to everyone who has keep this post going! So many great things to try here.

Friendly reminder to make sure your recipe is tried and true and that it follows induction guide lines.

So one that caught my eye as I was climbing back on the Atkins wagon was the eggnog shake. I am not much of a cook...hence me starting this post...so I measured my stuff this morning when I tried this recipe since I am not good at a spash of this or that...here is what I got:

2 eggs
1/2tsp vanilla
3 T heavy cream
1 pk splenda
4 ice cubes

Blend. Enjoy.

This was sweet so you may be able to use even less splenda if it suits your taste. If you like a fast breakfast this is it. If you don't like to eat a lot in the mornings this is it. Left me wanting more...but then I am only on day 2 so appetite still strong...lolz!

Keep those recipes coming!!!

[liv]

Re: Never ending induction recipes

Elsie!!!!!!
I love that egg cream.

[Greeneggs&ham]

Re: Never ending induction recipes

Eggnog Shake:

2 eggs
1/2tsp vanilla
3 T heavy cream
1 pk splenda
4 ice cubes

Blend. Enjoy.

I stumbled across this in another thread, when I was restarting Induction. This is simply fantastic. "Quick and easy" is bonus.

I make mine with 3 eggs, 1 tsp vanilla, 1 pack Splenda, equal parts heavy cream and water (3 Tbsp a piece), and 5-6 ice cubes. I have on occasion mixed in 1 tsp instant coffee OR 1 tsp unsweetened cocoa OR 1 tsp cinnamon OR replaced vanilla extract with almond extract. In all cases, I add all ingredients in blender and blend for 20-30 seconds.

I have also used the same ingredient list, but placed final result in a large bowl which I placed in freezer for about 90 minutes, stirring every 20-30 minutes which made a nice substitute for ice cream. When I do this, I leave out the water and blend cream with dry ingredients first until the cream has a whipped consistency, then I add the eggs, vanilla and ice and blend until lumps from ice are gone.

I absolutely love me some "eggnog" shake and want to thank whoever came up with this recipe!!

[Elsie150]

Re: Never ending induction recipes

Eric...I will try your way tomorrow..sounds great. Thanks for posting amounts. I will try the 'icecream' too.

Liv..look at you..you are a moderator now...congrats!!

[Tomorrow_I'll_Be_Perfect]

Re: Never ending induction recipes

I'm interested in this "egg nog". Is that actually with raw eggs? I know they have the pasteurized eggs in a carton, but I've never tried them.

Thanks!

[Elsie150]

Re: Never ending induction recipes

Yes..raw eggs. The original recipe is on page 14. Here is a link she posted with it as well about raw eggs..
Raw Eggs, Raw Eggs in Cooking, Egg Recipe

[Tomorrow_I'll_Be_Perfect]

Re: Never ending induction recipes

Awesome...thanks!

[Alaskansonya]

Re: Never ending induction recipes

Hi Everyone and thanks for keeping this thread alive!

Here is a recipe that I have grown up with and now make it Atkins-friendly My mom and I never measure anything out when making this so I will guess on the amounts but use what you would prefer and make it 'your' way! hehe


Sonya's Meatzza Pie

1-2 lbs Ground beef, 10-15% fat
2 eggs, beaten
1-2 tbsp. minced onion
1 Tbsp. flax meal or parmesan cheese, optional (its the flour replacement)
Italian Seasoning (to taste)
garlic powder or minced garlic (to taste)
Salt and pepper, to taste
Toppings: Low carb pizza sauce (or make your own), LC meats (ham, pepperoni, bacon), green pepper (or whatever veggies you like or have on hand), Shredded cheese ( I have used mozzarella and/or cheddar).

Preheat oven to 350'F. Mix all of the first ingredients just like you would a meatloaf. Spread into a large pan or casserole dish, pressing it in well but not to hard leaving room for the fat. You can make it thin or thick, whatever your preference. Bake for 30-45 minutes depending on thickness and how much meat you use. Carefully drain fat as much as possible. Add the pizza sauce and toppings, then put back into oven for 10 minutes or until the cheese is melted well (I have even broiled it in the past). Let set for 5 minutes before slicing into squares.
Another option: You can use a LC alfredo or garlic butter sauce and add mushrooms, mozzarella, onions and maybe chicken if you want. Just about any pizza toppings or ideas will work here, including taco flavored!! Be creative!

Again, thanks to all for your wonderful ideas!!

[Alaskansonya]

Re: Never ending induction recipes

Mock Tuna Mac Salad

4 cups cooked, drained, cooled Cauliflower pieces (1/2" or so)
2 cans or pouches tuna, drained
2 large dill pickles, diced into 1/2 inch chunks
7-8 ounces cheddar, diced into 1/2 inch chunks
1/2 cup chopped celery
1/2 cup cucumbers, diced
Mayonnaise (enough to stir nicely)
salt & pepper, to taste
dill weed, to taste
garlic powder, optional
parsley, dried, to taste
dash mustard, optional

Mix all together. enjoy! I took this from a Tuna Macaroni Salad that I loved but it had peas in it too and not sure what would take the place of those. I basically just threw stuff in and never measured so this is my best guess, as usual.

[Alaskansonya]

Re: Never ending induction recipes

Another fave:


Crab Stuffed Halibut by Sonya

8 oz. crab meat, the real kind, not fake
2 cup shredded colby jack
1 to 1-1/2 cup mayonnaise
8-10 thick cut Halibut filets, deskinned (can use most any white fish/cod)


In bowl, mix cut up crab meat, cheese, and mayo. Cut slit in halibut and stuff mixture into each piece leaving some of the mixture left over. Place halibut in casserole dish and top with any remaining mixture. Bake in 375'F oven for 1/2 hour or until halibut flakes easy. Serve in Casserole dish. A little goes a long ways as this is a rich dish. Not sure of the carb count but am sure it can't be too high.
Recipe option: You can substitute finely chopped cooked shrimp for the crabmeat if you desire.

[Alaskansonya]

Re: Never ending induction recipes

Okay, okay, one more while I am running hot! rofl

Sonya's Smoked Salmon Spread

1 filet of smoked salmon, skinned, deboned, and shredded (make sure its not a high carb smoked salmon, I have friends who make it without sugar for me...OPT: can use any canned salmon too)
2 boxes cream cheese, original, softened
1 tub chives cream cheese
1 tub whipped cream cheese (optional, its soft and lite and makes the spread more airy)
5 green onions
(if using canned salmon, use 2 tsp. garlic powder)

Blend all cream cheese's well. Add green onions and smoked salmon, blend well. Place in serving dish. Refrigerate for at least 5 hours before serving to let flavors meld. Serve spread on veggies or homemade cheese crackers.

Alot of the recipe depends on the size of the filets of smoked salmon and the moisture levels of the salmon...the more moist the salmon the easier it is to shred and mix.