Hey Doug & gang,

Couldn't find that this has been asked on the forum previously...but what are the net carb counts for blueberries, strawberries, raspberries, and avocados (the FTS "legal" fruits)?

Thanks!

Hi Umpa!

General FTS baking question for you and the forum.  If a recipe calls for powdered sugar/sweetener...do you still use granular ylitol?  Do they sell powdered xylitol?  Or can you somehow grind the granular xylitol into a powdered form?

Thanks!

Low Carb Meatloaf

Ingredients
1 cup low-sugar tomato sauce (mine was 2 carbs per 1/2 cup = 4 carbs)
2 tbsp sugar substitute/Splenda (3 carbs)
1 tsp white vinegar (0 carbs)

1 lb ground beef/turkey/pork/meatloaf mix (0 carbs)
1 egg (1 carb)
1/4 cup grated Parmesan (0 carbs)
1/8 cup onion, diced small (0.75 carbs)
1/8 cup roasted or fresh bell pepper, diced (0.75 carbs)
1/4 tsp garlic powder (0 carbs)
1 tsp dried parsley, or 1 tbsp chopped fresh (0 carbs)
1/4 tsp dried oregano, or 1 tbsp chopped fresh (0 carbs)
1/4 tsp dried basil, or 1 tbsp chopped fresh (0 carbs)
1/2 tsp kosher salt (0 carbs)
1/4 tsp freshly ground black pepper (0 carbs)

Preheat oven to 350.  In a small bowl, mix together the tomato topping ingredients. Set aside.

In a large bowl, mix together the meat, eggs, Parmesan, vegetables, herbs, seasonings, and about 1/3 of the tomato topping.
Grease bottom of a loaf pan or bottom of a pan with high sides.  Form meatloaf mix into a loaf.  Spread a heavy coat of tomato topping on top of the meatloaf.  Place in oven and bake for about 50 minutes - 1 hour, or until cooked to the consistency you like (some people like their meatloaf dryer than others!).  Drain any fat and let rest 5-10 minutes before slicing.

9.5 carbs total / 6 pcs = 1.5g carbs per serving




Cauliflower “Mac” and Cheese Casserole

Ingredients
Kosher salt, as needed, plus 1/2 teaspoon (0 carbs)
4 cups cauliflower, cut into small florets (12 carbs)
1 cup heavy cream (0 carbs)
2 oz cream cheese, cut into small pieces (2 carbs)
1 1/2 tsp Dijon mustard (the secret ingredient!  0 carbs)
3/4 cup shredded sharp cheddar, plus 1/4 cup for topping the casserole (4 carbs)
1/4 cup grated Parmesan cheese (0 carbs)
1/4 tsp freshly ground black pepper (0 carbs)
1/8 tsp garlic powder (0 carbs)

Preheat oven to 375 degrees F.  Boil or microwave the cauliflower until crisp-tender.  Drain well and pat dry with paper towels. Transfer the cauliflower to 8x8 baking dish and set aside.

Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 3/4 cup of cheddar, parmesan, salt, pepper and garlic powder and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/4 cup cheddar cheese and bake until browned and bubbly hot, about 15 minutes.

18 total carbs / 6 servings = 3g carbs per serving

Low Carb Blueberry Muffins

Ingredients
6 tbsp butter
3 eggs (3 carbs)
¼ cup heavy cream
24 drops FAT TO SKINNY Zero Sweetener
2 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
1 cup milled flax seed
¼ cup almond flour (2 carbs)
½ cup unsweetened coconut   (4 carbs)
½ cup chopped walnuts    (4 carbs)
½ cup blueberries, fresh or frozen (8 carbs)

Preheat oven to 375 degrees. Line muffin tins with paper liners (recipe makes 12-14 muffins).

Melt butter and combine with eggs and heavy cream.  Beat well.  Add in sweetener, vanilla, cinnamon, nutmeg and mix well.  In a separate bowl, combine baking powder, baking soda, milled flax seed and almond flour.  Add dry mix to wet ingredients, using electric beater on low until all ingredients are incorporated.  Gently stir in coconut and ¼ cup of walnuts.  Fold in blueberries.

Fill muffin liners ¾ of the way full.  Top each muffin with a few of the remaining walnuts. Bake in oven until a toothpick inserted in center of muffins comes clean, approximately 15 minutes. Serve warm with some butter.



These muffins are not overly sweet and the flaxseed definitely gives more of a blueberry-bran muffin taste...which I find keeps me fuller longer!!  I am going to freeze individual muffins in plastic wrap.  A quick defrost and you’ve got a fabulous breakfast on-the-go!

And the great part is that I believe these muffins would work with any kind of nuts (walnuts, pecans, macadamia, slivered almonds), any kind of berry (chopped strawberries, blackberries, raspberries), or other goodies (unsweetened chocolate chips!).  The possibilities are endless!

Hi!

I am fairly new to FTS, trying my best to eat low carb/low sugar.  While I can do so the majority of the time, there are still times where my work & social obligations make it very difficult.  My question is, will one or two BAD meals a week completely "derail" my FTS weight loss?  Now clearly I'd be better off and lose more weight faster if I didn't eat any of these BAD meals, but I would think sticking mostly to FTS is better than no FTS at all.

I realize this is sort of like "2 steps forward, 1 step back", but I'm wondering if there is any body chemistry reaction or something that would cause these BAD meals to have an even greater effect, like "2 steps forward and 3 steps back"!!

Anyone know what I mean?

I would LOVE to see a low-carb recipe for one of my favorite Italian treats...Tiramisu!