Atkins Diet Recipes
Atkins Diet Recipes - Recipe 1
Once you taste homemade mayo, you’ll never go back to the store bought stuff!
1 egg yolks
½ tsp salt
1-2 tsp good Dijon mustard
¾ to 1 cup of sunflower, canola, peanut or macadamia nut oil
1-3 tsp fresh lemon juice, to taste
BEFORE YOU START: Have all ingredients at room temperature.
In a bowl, using a wire whisk, beat egg yolks, salt, lemon juice, and mustard.
Begin adding the oil very SLOWLY, adding VERY little at a time, mixing thoroughly between additions. You can add the oil in a small, even flow towards the end (if you add too much at a time, the mayo will curdle.
Once the mayo has thickened, add additional vinegar or lemon, and add more mustard and salt to your taste. A teaspoon of icy water beaten in at the end will make the mayo white and fluffy.
IF IT CURDLES:
In a separate bowl, beat 1 egg yolk. Slowly, beating at the highest speed, add a little of the first mayo at a time. Continue to beat until all is added and it has thickened. Add a teaspoon of ice-cold water while beating and it will regain its proper consistency.
Mayo keeps for about 5 days in the refrigerator.
Atkins Diet Recipes - Recipe 2
4 carbs per serving
Crispy and Delicious!
This recipe can be prepared in either a regular or Belgian-style waffle maker. When serving a lot of waffles, make them ahead and reheat by placing on a baking sheet in a 375° oven for 5-7 minutes, until crisp and hot. (Waffles freeze well, and can be reheated in the toaster for breakfast on-the-go.)
6 oz. soy flour
1 tablespoon baking powder
6 teaspoons sugar substitute
1 teaspoon salt
½ cup heavy cream
2 teaspoons vanilla extract
½ cup ice water
1. Heat waffle iron. Whisk together flour, baking powder, sugar substitute and salt. Add cream, eggs, extract and ice water; batter will be stiff. Add a little more water if necessary, 1 tablespoon at a time, until batter spreads easily.
2. Place approximately 3 tablespoons of batter in center of waffle iron. Cook according to manufacturers directions until crisp and dark golden brown. Repeat with remaining batter.
Atkins Diet Recipes - Recipe 3
This quick bread has a texture reminiscent of angel food cake. You can add sweetener and cinnamon to make a cinnamon loaf.
¾ cup whey protein -- vanilla or unflavored
2T Just Whites
1 tablespoon baking powder
1 packet Splenda Packet
1 pinch salt
¼ cup heavy whipping cream
3 large egg
3 tablespoons olive oil
Preheat oven to 400°F. Grease a Pyrex loaf pan and set aside.
Mix all dry ingredients in a small bowl. Mix all liquid ingredients in large bowl; then add dry ingredients and mix with hand mixer for one minute. Pour into loaf pan and bake for 15-20 minutes.
This bread slices like regular bread.
Atkins Diet Recipes - Recipe 4
Mixed Berry Muffins
These yummy muffins are great for dessert or a snack
2 cups almond flour
Sugar substitute equivalent to 2 T sugar
1 t baking powder
1 cup butter melted and cooled slightly
1 cup cream
1 t orange or lemon extract
1 t vanilla extract
1 cup mixed berries of choice
Tip: freeze the berries first and toss them in a tablespoon of the almond flour. It will keep the berries suspended in the batter during cooking.
1 t xanthan gum (optional, but makes for a much nicer finished product)
Line 2 muffin pans with muffin cups. Preheat oven to 350 degrees.
In a medium bowl, mix the wet ingredients. In larger bowl, mix the dry ingredients (except berries). Mix only until combined, do not beat. Mix in berries and divide between muffin cups.
Bake for 20-25 minutes until golden brown and firm to the touch. Leave on cooling rack for 15-20 minutes.
Atkins Diet Recipes - Recipe 5
These are delicious little gems that taste just like they came from a popular cinnamon bun shop.
Don't worry about the pork rinds...you can’t taste them in the finished product.
6-8 oz cream cheese
4 large eggs
2 cups pork rind flour (crush into a fine powder)
1 cup soy bake mix (GNC and Atkins make good bake mixes)
1 tsp baking powder
2 tsp cinnamon
½ to ¾ cup Splenda
1 tsp vanilla
Bring eggs and cream cheese to room temperature (Try putting your cream cheese in the microwave at half power for 1 minute, it’s easier to blend.)
Preheat oven to 425. With a wooden spoon, mix cream cheese and eggs (one egg at a time until smooth).
Add pork rind flour, baking powder, vanilla, cinnamon, and Splenda. Mix until blended. This Mixture will be thick. Taste the mix...It should be semi-sweet and definitely cinnamon flavored.
Mound mixture with a tablespoon into greased or lined muffin tins.
Bake for 12-15 minutes. Remove from oven and brush with melted butter.
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