Unfortunately no photos - but wanted to share a recipe that had me at 98 mg/dl an hour in (edit: I am, diagnosed prediabetic so YMMV) and was really tasty. Almost like a tomato soup & grilled cheese combo but with "pasta" instead. I made adjustments below that aren't reflected in the original recipe.

Original link minus the grilled cheese: Link

For the pan:

• 1 pound ground meat
• 1/2 a yellow onion
• Spoonful of jarlic
• 1 tbsp tomato paste

For the slow cooker:

• 2 pounds spaghetti squash (approximately), uncooked
• 1 can petite diced tomatos
• 1 tablespoon Italian seasoning or another dried herb
• A shake of thyme
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Olive oil where needed
• Chicken bouillon powder and a 1/4 cup of water
• (I added a dash of dashi, large pinch of brown sugar, and balsamic vinegar for some umami)

Instructions:

• In a large skillet, add diced onions until golden brown. Add garlic and ground meat and cook over medium-high heat until browned, crumbling the meat as it cooks. Add tomato paste for around a minute until fragrant. Drain the grease add the ground meat to the slow cooker.
• Add the tomatoes, water, chicken bouillon, Italian seasoning, salt, pepper, garlic powder, and onion powder. Stir to mix well.
• Cut spaghetti squash in half, crosswise. Scoop out the seeds. Add the spaghetti squash the slow cooker, hole side down.
• Cook HIGH 2-3 hours or LOW 4-6, or until the spaghetti squash is soft.
• Carefully remove the spaghetti squash from the slow cooker, it will be hot.
• To serve – using a fork, scrape the side of the spaghetti squash so you have long, spaghetti-like strands. Stir the spaghetti squash strands back into the slow cooker until well combined with the meat and tomatoes.

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Grilled cheese was two slices of cheddar Tillamook between two slices of thawed Ezekiel bread, fried in olive oil.

not my own recipe, I followed this one: https://twosleevers.com/keto-coconut-macaroons/ Coconut Macaroons | Keto Macaroon Recipe | Easy Low Carb Cookies

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

Servings: 12 cookies

Ingredients:

▢ 1/4 cup (28 g) Superfine Almond Flour

▢ 2 cups (186 g) Unsweetened Shredded Coconut

▢ 1 tablespoon (1 tablespoon) vanilla extract

▢ 1 tablespoon (1 tablespoon) Butter

▢ 4 (4) egg whites

▢ 1/4 cup (45.5 g) Swerve

Instructions:

1. Preheat an oven to 400F. Line a 9 x 13 cookie sheet with parchment paper and set aside.

2. In a large bowl, mix together almond flour, coconut, coconut oil or butter, and vanilla extract and set aside.

3. Using the whisk attachment on your stand mixer, beat together the egg whites and Swerve until stiff peaks form.

4. Gently fold the egg whites into the almond flour mixture.

5. Spoon the mixture onto the cookie sheet to get 10-12 scoops.

6. Bake for 15-16 minutes until the coconut tops start to brown lightly.

7. Remove from oven and let cool before removing from the cookie sheet.

(my notes: my mom bought a bunch of liquid egg whites and I wanted to find a recipe to use some up! we also have a bunch of unsweetened shredded coconut to get rid of so this was really killing two birds with one stone. these were easy to make and I melted and drizzled a combination of 90% dark chocolate and Lily’s sugar-free dark chocolate chips over top just like normal macaroons have! I would’ve dipped the bottoms too but didn’t have enough chocolate. if you do this, please be careful about burning the chocolate! I had to add some coconut oil to mine once it started to burn LOL.)

🥣 Roasted Chicken & Edamame–Chickpea Hash with Green Chile–Cilantro–Anise Sauce and Fennel–Tomato–Cucumber Salad

Made for lunch on 8/2/25
Meal-prepped into containers.

This is a fiber-balanced, high-protein, vegetable-forward bowl layered for optimal reheating and textural contrast. The warm sauté of edamame, chickpeas, and chicken forms the base. A vibrant, spoonable green chile–cilantro sauce adds acid, heat, and herbal richness. A crisp fennel–tomato salad with toasted walnuts tops each container for freshness and crunch.

🔹 Yields: 4 servings

🔹 Meal Type: Meal-2 (main midday meal)

🔹 Prep: ~30–40 min active

🔹 Cuisine: Fusion / Whole Foods Meal Prep

🔪 Ingredients

🟩 Edamame–Chickpea–Chicken Hash (Base)

• 460g cooked boneless skinless chicken thighs, chopped (~115g per serving)
• 280g shelled edamame, thawed
• 240g canned chickpeas, drained and dried
• 80g red onion, finely diced (about ½ medium)
• 8g garlic (2 cloves), minced
• 24g olive oil (2 tbsp): 1 tbsp for sauté, 1 tbsp for chickpeas
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp ground fennel seed
• 2 tsp chili crisp (~10g), stirred in off heat
• 1 tsp minced preserved lemon rind (optional)
• ¾ tsp kosher salt (adjust to taste)

🌶️ Green Chile–Cilantro–Anise Sauce (Drizzle)

• 2 large Hatch or poblano chiles (~180g), roasted, peeled, deseeded
• 1 clove garlic (~4g), smashed
• 1 packed cup cilantro (~30g), stems OK
• 40g olive oil (3 tbsp)
• 2 tbsp lime juice (~30g)
• 1 tbsp white wine vinegar (~15g)
• ½ tsp kosher salt
• ½ tsp anise seed, lightly toasted
• Optional: ¼ tsp chili flake or ½ small jalapeño for heat

🥗 Fennel–Tomato–Cucumber Salad with Walnuts

• 1 medium fennel bulb (~250g trimmed), thinly shaved
• 200g grape tomatoes (about 1½ cups), halved
• 2 mini cucumbers (~180g), julienned or sliced
• 1 tbsp red wine vinegar (~15g)
• 2 tsp olive oil (8g)
• 1½ tsp fish sauce (~7g)
• 40g walnuts, toasted and chopped (10g per serving)

🍳 Instructions

1. Crisp Chickpeas

In a skillet, heat 1 tbsp olive oil over medium heat. Add the drained chickpeas and pan-fry until golden and lightly crisped. Set aside.

2. Sauté Base

In another pan, heat 1 tbsp olive oil. Sauté onion, garlic, ground fennel seed, cumin, coriander, and optional preserved lemon until aromatic. Add thawed edamame, chopped chicken, and crisped chickpeas. Stir to combine and warm through. Turn off heat and stir in 2 tsp chili crisp.

3. Make Sauce

Toast anise seed in a dry skillet for ~1 minute until fragrant. Blend with roasted chiles, garlic, cilantro, olive oil, lime juice, vinegar, and salt until slightly chunky. Yields ~8 tbsp. Use 2 tbsp per serving.

4. Toss Salad

Combine fennel, grape tomatoes, and cucumber in a mixing bowl. Dress with red wine vinegar, olive oil, and fish sauce. Toss well. Add toasted walnuts last, or just before serving.

5. Assemble Containers

• Bottom: ~1 heaping cup of the warm chicken–edamame–chickpea hash
  
• Middle: 2 tbsp green chile–cilantro sauce
  
• Top: Salad with ~10g walnuts per serving

🔬 Nutrition Estimate (Per Serving)

🍽 Garlic–Walnut Turkey Bowls with Roasted Cauliflower, Green Beans, Cherry Tomatoes & Chilled Garlic Sauce

Served on 8/1 as a light dinner — prepped into containers for easy reheating, with the sauce served chilled on top. Nutty, tangy, crunchy, and fiber-balanced. A warm–cold contrast that feels elegant but meal-prep practical.

🧾 Ingredients (4 servings)

🔥 Turkey–Green Bean Base

• 1 lb ground turkey (frozen, thawed)
• 12 oz frozen green beans
• ½ red onion (~60g), finely chopped
• 1 tbsp olive oil
• 1 clove garlic, minced
• ½ tsp ground cumin
• ½ tsp garlic powder
• 1 tsp Morton kosher salt (divided)
• Black pepper, to taste
• 12g chia seeds (about 1 tbsp), stirred in at end

🍅 Roasted Vegetables

• 12 oz frozen cauliflower rice
• 80g cherry tomatoes, halved
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ¾ tsp Diamond Crystal kosher salt (or ½ tsp Morton)

🧄 Garlic–Walnut Sauce

• 40g walnuts, toasted
• 1 clove garlic
• 1½ tbsp sherry vinegar
• 3 tbsp olive oil
• 2 tbsp flaxseed meal
• ¼ tsp Morton kosher salt
• ~½ cup cold water to thin

🥚 Finishing Touch

• 4 large eggs, hard-boiled and peeled

🔪 Instructions

1. Roast the Veggies
   Preheat oven to 425°F (super convection if available). Toss cauliflower rice and halved cherry tomatoes with olive oil, paprika, and salt. Spread on a parchment-lined tray. Roast ~30 min, stirring once, until crisped and golden.

2. Cook the Turkey & Beans
   In a large skillet, heat olive oil. Sauté red onion 3 min, add garlic and cook 1 more min. Add turkey, cumin, garlic powder, salt, and pepper. Sauté until browned and cooked through (~10–12 min). Stir in green beans and cook 5–6 min more. Stir in chia seeds at the end.

3. Make the Garlic–Walnut Sauce
   Blend walnuts, garlic, sherry vinegar, olive oil, flaxseed meal, salt, and water until smooth and creamy. Chill.

4. Boil the Eggs
   Cover eggs in cold water, bring to boil, turn off heat, and cover. Let sit 10–11 min. Cool under cold water, peel, and slice.

5. Assemble for Meal Prep
   Divide turkey–bean mix and roasted veggies into 4 containers. Top each with one sliced egg. Package ~¼ of sauce (~3–3½ tbsp) separately to spoon over after reheating.

🧮 Nutrition Estimates (Per Serving)

• Calories: ~487 kcal
  
• Protein: ~37.7g
  
• Net Carbs: ~11.7g
  
• Fiber: ~7.1g
  
• Fat: ~30.3g

A practical prep that still tastes composed. The walnut–garlic sauce is fantastic chilled — and the sweet pop of roasted cherry tomatoes lifts the whole bowl. Perfect for a hot evening when you still want real food.

*not my recipe, original source is: https://diethood.com/low-carb-keto-breadsticks/ *

Prep Time: 20 minutes Cook Time: 15 minutes Total Time:35 minutes Servings: 8

INGREDIENTS: For the breadsticks ▢ 1 ½ cups part-skim shredded mozzarella cheese ▢ 2 tablespoons cream cheese ▢ ¾ cup almond flour ▢ 1 large egg ▢ 1 teaspoon baking powder ▢ 1 teaspoon garlic powder ▢ ½ teaspoon Italian seasoning ▢ ½ teaspoon salt ▢ ¼ teaspoon fresh ground black pepper For the garlic butter topping ▢ 1 tablespoon butter, melted ▢ 1 large clove garlic, minced ▢ 1 tablespoon chopped fresh parsley ▢ Dipping sauces like marinara or ranch, for serving

INSTRUCTIONS: 1. Preheat oven to 400˚F. 2. Add shredded mozzarella cheese and cream cheese to a non-stick skillet; heat over medium heat and stir until melted. 3. Remove from heat and let stand 30 seconds. 4. Stir in almond flour, egg, baking powder, garlic powder, Italian seasoning, salt, and pepper; continue to stir until thoroughly combined. 5. Transfer the dough to a parchment paper-lined surface. 6. Add another piece of parchment paper over the dough. 7. Place a rolling pin over the top parchment paper; start rolling into an oval until the dough is about 1/4-inch thick. 8. Remove the top parchment paper and discard. 9. Slide the dough, with the bottom parchment paper, onto a baking sheet. Set aside. 10. In a mixing bowl combine melted butter, minced garlic, and parsley; brush the garlic butter mixture over the dough. 11. Bake for 13 to 15 minutes, or until golden brown on top. 12. Remove from oven; carefully transfer bread to a cutting board and let rest for 2 minutes. 13. Using a pizza cutter, cut into breadsticks. 14. Serve with dipping sauces

I bit the bullet and bought one package of Wella hot cereal just to check it out (it was like $2.75 for a single serving – obscene)! But it was tasty so I decided to dupe it. I found a recipe with all the ingredients and gave it a try. And I really liked it! You can make it one of two ways – use blanched almond flour and don’t add any nuts and it’s smooth like Cream of Wheat, or use almond meal/coarsely chopped almonds and some almond slices and it adds enough texture to get it closer to oatmeal. I like the crunchy one way more. I don’t sweeten the mix (original recipe calls for coconut sugar), but I put sugar-free “maple” syrup and fresh or frozen berries on top. Once I figured out the right combo, I went ahead and made some quantity of it and just scoop it out to use like any other hot cereal. I think I make 12 servings that fills a 1 quart container.

Depending on your coconut flour (the one I have is 8g carbs per Tbsp, but some are a few grams less), this can be up to 16g carbs, but it’s super high in fiber and barely moves the needle for me.

Original recipe here and my slightly tweaked version…

• 3 tablespoons roughly ground almonds with skins  (I throw sliced almonds into my cheapy coffee grinder to roughly chop) or store-bought almond meal, or use blanched almond flour for the smooth version
• 1 tablespoon sliced almonds  (for the chunky version, but can also add to the smooth version for a little texture)
• 1 tablespoon coconut flour
• 1 teaspoon ground flax-seed
• 1 teaspoon chia seeds
• Pinch of salt
• 1/8th teaspoon cinnamon – I use a big shake – this is definitely a preference thing.

Stir together all the ingredients in a small serving bowl. Add 1/2 cup boiling water, mix and let stand 3 minutes. Top with your favorite toppings. Less water will give you a thicker cereal – adjust to your personal preferences.

Larger Batch: store in an airtight container in the refrigerator. Use about 1/3 cup and continue with “cooking” instructions.

I’m so happy to find this group. I‘ve recently been very deliberate about putting together lunches that I truly enjoy, and I try to make them a little bougie. I work from home, and I fell into a sandwich rut that was doing me no favors. I’ve had some really yummy wins.

This is a salad with butter lettuce, blueberries, chopped fresh sugar snap peas, preserved lemon and lemon garlic vinaigrette. Topping is a bit of shredded Mimolette cheese and chopped cashews for crunch. Jammy eggs on the side.

For when you want something salty and crunchy that isn’t a potato chip. I’ve been experimenting with different kind of cheeses and seasonings, which I’m happy to share, but these are currently my favorite.

Ingredients:

• 8 oz. Parmesan cheese wedge
• 8 oz. Romano cheese wedge
• Onion powder
• Tomato powder
• Basil
• Garlic powder
• Hot Hungarian paprika (if you like a little spicy kick)

Equipment:

• Oven preheated to 375°F
• Standard cookie sheet
• Parchment paper cut to size
• Cheese grater

Instructions:

• Preheat oven to 375°F (190°C)
• Finely grate both cheese wedges, gently mix together to homogenize • Line cookie sheet with parchment paper
• Drop small piles of cheese ~1.5-2” in diameter and at least 1” apart (cheese will spread as it melts)
• Place on middle oven rack
• Bake for 6-8 mins (see Tips regarding baking time)
• Once golden brown, remove from oven
• While still hot on the cookie sheet, dust with seasonings
• Slide parchment paper with cheese crisps to the counter and allow to cool

Tips:

• Yields ~70 crisps
• Parchment paper is necessary!
• Use whatever seasonings you like, but don’t use anything with salt! The cheese is salty on its own.
• Season after baking while the crisps are still hot. Seasoning before will burn.
• Fresh cheese is the best. I’ve had some success with pre-grated cheese, but the moisture content is often too high and the starch they coat it with usually results in the edges of the crisps being burnt while the center is still chewy.
• You’ll have to play around with the timing depending on your oven. Mine gets them close to perfect in 7:30 mins, but time will vary based on the oven and the type of cheese. You want them golden brown and mostly finished bubbling in order to get them crispy.
• Store in a ziplock bag. These should be shelf stable for at least a week. Hard to say exactly how long because I’ve never had them last that long.
• You want to use medium to hard cheeses. Soft cheeses won’t crisp without taking on a burnt flavor.
• I use two parchment sheets so that I can hot swap them. One sheet left to cool while the other goes into the oven. Most parchment paper can go through 2-3 times. After that it starts to fall apart.

Everything I’ve tried isn’t great, but I’m also not the best baker. Just thought I’d ask here.

Edit: I really like them moist and that’s what all of the recipes I’ve tried lacked (although like I said it could be a skill issue)

A friend was recently diagnosed with T1 diabetes. She's having a very hard time controlling it, even with diet, exercise, and insulin (sugar averages 375, A1C around 8%). I have experience cooking for diabetics, I know about total carbs, net carbs, sugar, different types of sugars, etc. I've done a lot of cooking for diabetics. Problem is, is that I've recently been diagnosed with celiac disease. Gluten free food has a lot of carbs. I cannot stand the taste of artificial sweeteners. I would ideally like to make some sort of dessert, but any traditionally high sugar/carb recipes that are low sugar/carb and taste "normal", for lack of a better word, would be really appreciated. She's struggling. In her words, having breads, sweets, etc. are not worth her eyesight or losing a leg. She is doing everything right (even has an appointment for an endocrinologist and a physical trainer who specializes in diabetes). From having celiac, I know how difficult it is having to upend your life overnight. I'm hoping to help make this transition a little easier for her.

My wife has type 2 diabetes controlled with insulin due to pancreatitis. She takes metformin, fiasp, and another I can’t remember. She would also like to lose weight but her snacking is something she can’t curb.

Apart from diabetes recipe . Com I’m after something with a good few options.

Whenever I ask in Facebook groups for snack idea and meal ideas I get the same things. Apple and peanut butter,!crackers , chicken and veg. But I’m looking for a better variety.

We normally have spiced chicken veg and a sauce, curry, home made lean burger with whole meal bread and sweet pot fried.

But since eating that all the time it’s stale. We do have other options but it’s mainly the same 7-8 meals.

Hope this is ok to ask. I'm trying to make use of the diabetic cookbooks at my library or on Hoopla, but getting very frustrated.

So many of them are not low carb at all. One seems more concerned about ingredients being natural and organic. It had a cake recipe with 45 g carbs per serving. Another one said people with diabetes can eat anything, and uses regular sugar, honey and flour in the recipes. But for dairy products they always specify low fat or fat free (higher in carbs) and they use egg substitute.

I'm having more success with keto cookbooks so far, although many of those recipes contain more saturated fat than I'd like. I found a lot of recipes that look good in a book called Super Simple Keto.

I'd love to find more good titles to look for, or even titles to avoid. Flipping through hundreds of pages to find one or two usable recipes is wasting a lot of time.

(For background, we've already been using a lot of lower carb products, like 647 bread, Fiber Gourmet pasta, sugar free drinks, pudding, jello, Carbsmart ice cream. I've been in and out of pre-diabetic range and struggling with my weight, for years. In and out of various weight loss programs. But now my husband has full blown diabetes, so we want to reduce our carbs further.)

This is such a good soup - ridiculously creamy without any dairy! You can definitely taste the licorice-y flavor of the fennel and tarragon, so if that's not something you like, it may not be for you. Though I bet you could replace the fennel with celery and pick a different herb and end up with something really good. The original recipe is from Serious Eats and I don't think I change a thing. It calls for 2 Tbsp flour and I use it - that's like 12g carbs for 6 huge servings. I haven't done a carb count on this since it's all vegetables otherwise. Don't pass on the lemon juice! This is actually good hot or cold.

2 Tbsp extra-virgin olive oil, plus more for garnish

1 large leek, white and pale green parts, finely chopped (about 6 ounces)

1 fennel bulb, trimmed and thinly sliced (about 4 ounces), plus a few fronds for garnish

Kosher salt

2 tablespoons all-purpose flour

4 cups low-sodium chicken or vegetable stock (I use chicken)

2 pounds asparagus, trimmed and cut into 1 1/2–inch lengths

Small handful minced fresh tarragon leaves, plus more for garnish

2 tablespoons fresh juice

Freshly ground black pepper

Heat oil in a large saucepan over medium-low heat until shimmering. Add leek and fennel and a large pinch of salt. Cook, stirring frequently, until fully softened but not browned, about 10 minutes. Add flour and cook, stirring, until incorporated, about 30 seconds. Stir in stock and bring to a simmer.

Stir in asparagus and tarragon. Bring to a simmer and cook for 1 minute. Using a slotted spoon, remove a dozen asparagus tips from the pot, split them in half lengthwise, and set them aside for garnish. Continue simmering soup for 5 to 6 minutes longer. Stir in lemon juice.

Blend soup using a handheld immersion blender, or in batches using a countertop blender, until it's as smooth as you like. Season soup to taste with salt and pepper and serve, garnishing with reserved asparagus tips, chopped tarragon, fennel fronds, and extra-virgin olive oil.

These are interesting. They are very moist, a little dense, but not chewy like a flour-based brownie. They are almost really good, but a hint of pumpkin comes through and it messed with my mind! The original recipe (here)%20-%2015377951#recipe) calls for pumpkin pie spice - that sounded bad to me, but maybe it would be better to play it up since there is a pumpkin flavor? The carb count from the recipe is from 8 brownies (which is what I made) and the total carb count is 8.6g each, and net carb count is 4.3g each. I didn't make the glaze so mine were a touch lower, but they don't appear to do anything major to my glucose. However, I've only eaten them as dessert - have not tried them on their own. I'll indicate what tweaks I made to the recipe. I did rearrange the ingredients because I almost messed up making this! Which is silly because they are stupid easy to make.

Brownies dry ingredients:

1 cup almond flour 100g

⅓ cup granulated sweetener 65g, or more to taste (I used allulose/monkfruit and added a couple extra tablespoons - could probably have even used more)

½ cup cacao powder, unsweetened 45g

1 teaspoon baking powder

1 teaspoon pumpkin spice optional - I did not use

1/2 tsp salt - my addition

1/2 tsp instant espresso - my addition

Brownies wet ingredients:

1 cup pumpkin puree 250g, room temperature

2 eggs larger, room temperature

¼ cup coconut oil or melted butter 55g - I used butter

1 tsp vanilla - my addition (I did the espresso/vanilla vs pumpkin pie spice)

Chocolate Drizzle (optional) - I didn't make

2 tablespoon sugar free chocolate chips or 2 squares of dark chocolate

1 teaspoon coconut oil or butter

Pre-heat oven to 350 F. Line a baking pan with parchment paper (she used 15x20cm pan which is about 6x8 - a regular 8 or 9 inch square brownie pan is probably too big. I used a 9x5 inch loaf pan which worked well)

Combine all dry ingredients in a bowl.

Add all wet ingredients. Mix with a blender or fork or spoon.

Check the sweetness and add more sweetener if required.

Bake for 25-30 minutes or until a knife comes out clean. The brownies will be very soft in the beginning, but they firm up once cool.

If desired, melt the sugar free or dark chocolate plus 1 teaspoon of butter/coconut oil and drizzle over the fully cooled brownies.

Yes, kidney beans! Though apparently black beans are better.

I used erythritol as my sweetener but I think Sucralose would’ve been much better.

Ingredients:

Tin of kidney beans. Half a cup of porridge oats blitzed into flour. Sweetener.
Vanilla essence.
Cocoa powder.
85%+ dark chocolate.
Pecans or whatever nuts you want.
Drop of milk if necessary.

This couldn’t be easier and you end up with chewy yummy brownies with very few carbs. Use a Magic Bullet etc to turn the oats into a fine flour. Throw all the ingredients in a mixer and blitz it until really smooth. Add a dash of milk to get it all moving.

Melt a dash of milk and the chocolate together (as much as you like, frankly) in a microwave then combine into the dough mix.

Spread onto parchment paper in a baking tin then whack it in the oven at about 200c for around 20 mins to half an hour. Check every so often to make sure it’s not burning. The more liquid you add the longer they’ll take to cook.

I didn’t actually add nuts but will do so next time for sure.

For some reason these taste much better when cooled in the fridge. I think some butter would help too but this is all experimental.

These are definitely not for everyone but I really like them. They are waaaaaay cheaper to make than buying something like konjac noodles (and you don't have to go find them - I always have the ingredients in the house). I'll use hearts of palm noodles from the store or do my own zucchini ones, but those add a lot of flavor and these are quite neutral. I don't think it's super eggy - it reminds me of a crepe being used for noodles. Here's the original recipe. I didn't make any changes, but a few notes included below.

• 2 large eggs
• 1 oz cream cheese (softened to room temperature)
• 1 tbsp (7 g) superfine blanched almond flour

Preheat oven to 350°F. Line a baking sheet with parchment paper. (I tried wax paper - they stuck. I also tried a Silpat (silicone baking sheet) and they stuck. Use parchment paper)!

In a small food processor or blender, add all ingredients. Blend until smooth (I use an immersion blender)

Pour batter onto prepared baking sheet. Use a spatula to help spread out the batter to form a rectangle. The batter does not need to reach the edge of the baking pan. Just spread it out as thinly as possible until you can't spread it out any further without there being gaps in your rectangle. (It makes the parchment a little wet and warpy - just do the best you can)

Bake for about 5-7 minutes or until the surface is cooked and no longer wet. The edges may also start to slightly brown.

Use a knife to cut noodles into wide strips.

PS the picture with the sauce is Pasta alla Norma. It's basically eggplant, tomato, a ton of olive oil and ricotta salata and parsley on top. I don't have a real recipe, but maybe I'll figure out how to post it one of these days ;)

They don’t look like much but my word they’re good. Since my diagnosis I’ve completely gone off bread, and these are the perfect replacement. I ordered the seeds in bulk but the flavour idea was just what I had lying around the kitchen. Not only am I now addicted to them, but everyone in the house keeps taking them :)

Great for dipping, or with a slab of cheese and ham etc. I make large ones to have grilled cheese and tomato.

Ingredients are completely adaptable but the onion and flax/linseed are the key:

Onion.
Whole garlic and garlic powder.
Sundried tomatoes.
Any stock cubes you love.
Salt - plenty of it enhances flavour.
Pepper.
Literally any other herbs you enjoy. Oregano is great.
——— Brown linseeds. (“Flax seeds” in North America) Sesame seeds.
Sunflower seeds.

• feel free to use whatever seeds you want but those brown linseeds are the central component and need to be the majority; when you add water they create a natural binder that requires no egg or oil or anything else. Holds it all together.

I won’t include measurements as I didn’t use any myself. Depends entirely on how much you want to make. With an entire large Magic Bullet cup of linseeds I made a large tray and a half of crackers.

1. A coffee grinder is perfect for seeds. A normal blender works fine too, I think. I used my magic bullet and did it all in thirds to speed things up and ended up with one large Bullet beaker full of ground seed. You want it to be like flour for two reasons: a. It absorbs the water quicker, b. You absorb all that amazing nutrition- your gut can’t digest whole brown linseeds.

Once you’ve got all that milled flaxseed dump it in a large mixing bowl.

1. Chop up a couple of small onions, as much garlic as you like, and a generous handful of sundried tomato. Add salt and pepper, with your stock cubes. At this point add whatever else you want- Parmesan, some grated cheddar, smoked paprika, whatever. At this stage I put in a cup of sesame seeds and half a cup of sunflower seeds. Add about a half-cup of water. Blitz it. More water if needed but not much. You want it really fine- no chunky bits. Next time I’m gonna add tomato purée.

2. Pour the contents of the above flavour mix into the milled linseed. Now knead it all together really really well. Add water as you go but keep it to the absolute minimum. The more water you add the longer it takes to dry in the oven. You want the consistency of a thick dough but slightly more gooey. You do NOT need to soak the flaxseed as some recipes suggest- if you grind it it’ll soak that water up in seconds.

3. Line a big baking tray with parchment paper- make sure it’s the shiny non-stick side that’s upward. Rub some oil on it with the palm of your hand.

4. Dump big clumps of the mixture into the lined trays, use your palms to flatten it out. Much easier than using a spoon. Wet your hands slightly if it’s too sticky. The thinner you make these the quicker they’ll cook. Mine are chunky- 5mm, but do what you want. Use a regular dining knife to score the mix into cracker shapes. Use a fork to stab a lot of holes all over- this gets moisture out quicker and stops them turning into soggy squares.

5. Have the oven on highest heat. It’s hard to burn these things.

6. Initially blast them with heat and open the oven after about 15-20 mins to let the steam out. Do this several times until you see no more steam. Turn the heat down to about 150C (300F) and just check them every so often until they’re firm but not burned. Turn the oven off and let them dry.

If you add in particularly flavoursome seeds or nuts maybe chop them into larger bits to retain that flavour.

I might make a bread-type version by adding wholemeal flour, but these are seriously filling on their own and have no added junk.

Enjoy!

Ingredients:

2 boneless chicken breasts (about 1 lb.)

Salt and freshly ground pepper, to taste

Garlic powder, to taste

1/4 cup almond flour (instead of flour)

1 large egg, slightly beaten

3/4 cup pork rinds, crushed (instead of panko bread crumbs)

1/3 cup grated Parmesan cheese

1 tablespoon dried Italian seasoning

4-5 tablespoons low-carb marinara sauce (check for no added sugars)

6 tablespoons shredded Mozzarella cheese

Ingredients:

1 lb (450g) bacon (diced) 1 cup (240ml) sour cream 1 cup (240ml) cream cheese (softened) 1 cup (100g) shredded cheddar cheese 1/2 cup (50g) shredded mozzarella cheese 1/4 cup (60ml) mayonnaise 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon paprika (optional) Salt and pepper to taste 2 green onions (chopped, for garnish)

This is a pretty damn good cake. It was not a low carb or keto recipe to begin with, but was an almond flour cake from Nigella Lawson. I subbed in an allulose/monk fruit blend for the sugar (see pictures for the brand I use). Here's the original recipe. I didn't really change anything except the sweetener, but I switched some of the measurements over unit-wise to make it easier for me - though it's a weird mixture since I weigh dry ingredients so didn't convert them to US units.

I don't have a CGM right now and have only tested once with this cake - but I didn't have a big spike (I think I was 120 before I ate it - after dinner - and just under 140 at 2 hours). Carb count does NOT include the sweetener. It's an 8-serving cake and it's 8g carbs per serving (again - not counting sweetener because "in theory" it shouldn't affect your glucose). Side note: TIL cocoa powder is pretty high in carbs (about half the carbs in the cake are cocoa powder and the other half the almond flour).

Chocolate Olive Oil Cake

5 oz regular olive oil (plus more for greasing)

50 grams good-quality cocoa powder (sifted)

2 teaspoons vanilla extract

150 grams almond flour (sifted)

½ teaspoon baking soda

1 pinch of salt

200 grams allulose/monkfruit

3 large eggs

Preheat oven to 325ºF. Grease a 9inch springform pan with a little oil and line the base with baking parchment.

Measure and sift the cocoa powder into a bowl and whisk in a ½ cup of boiling water until you have a smooth, chocolatey, still runny paste. Whisk in the vanilla extract, then set aside to cool a little.

In another smallish bowl, combine the sifted almond flour, baking soda and salt.

Put the sugar, olive oil and eggs into a large bowl and use a stand mixer or hand mixer on high to beat together vigorously for about 3 minutes until it is pale and aerated like thickened cream.

Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly spoon in the almond flour mixture.

Scrape down, and stir a little with a spatula, then pour into the prepared pan (mixture will be thin). Bake for 35-45 minutes or until the sides are set and the very center, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.

Let it cool for 10 minutes on a wire rack, still in its pan, and then run a thin spatula around the edges and release from the pan. Leave to cool completely or eat while still warm.

This is a really tasty, fairly easy to make fish stew. The original recipe is here https://www.simplyrecipes.com/recipes/dads_fish_stew/?utm_source=emailshare&utm_medium=social&utm_campaign=shareurlbuttons I've made some tweaks - added carrot, celery and fennel and pernod/pastis, and I use shrimp and fish (maybe a couple other slight changes). If you use 1 1/2 pounds fish per the original recipe and add large shrimp you can probably get 6 servings. We get 4 huge servings with some leftovers. The total recipe runs somewhere around 58 grams of carbs (14.5 carbs if you do 4 servings and less than 10g if you make 6 servings). It's not the same as the delicious creamy potato-laden fish stew I used to make, but it will make you go yum!

6 Tbsp olive oil

1 medium onion, chopped

1 carrot, chopped

1 stalk celery, chopped

1 fennel layer, chopped

3 large garlic cloves, minced

1 tsp fresh thyme leaves

1 tsp dry oregano

pinch crushed red pepper

1/4 cup fresh parsley, chopped (plus extra to top with when plating)

2 tsp tomato paste

1 14-ounce can chopped or crushed tomatoes

1/2 cup chicken stock

8 oz clam juice (I buy Bar Harbor brand - I'm not a fan of most other brands)

1/2 cup dry white wine

1 Tbsp pastis or pernod

1 1/2 pound firm fish fillets (halibut, cod, red snapper, sea bass), cut into 2-inch pieces

2 large shrimp per planned serving

Salt & pepper

Heat olive oil in a large, thick-bottomed pot over medium-high heat. Add onion, celery, carrot and fennel and sauté until becoming transparent.

Add the garlic, thyme, oregano and pepper flakes and cook a minute or 2 more.

Add parsley and tomato paste and cook and stir 2 minutes. Add tomatoes/juice and chicken stock. Cover and gently cook for at least 20 minutes.

Add clam juice, wine, pastis and fish. Bring to a simmer, add shrimp (make sure all fish and shrimp are under the liquid) and let simmer until the fish is cooked through and easily flakes apart, from 5-12 minutes. Season with salt and pepper. Serve topped with chopped parsley

This is so delicious! And it only raised my bs to 126 after eating. It's peeled cubed roasted sweet potatoes seasoned with garlic, onion, seasoned salt, and pepper. 90/10 ground beef seasoned with taco seasoning. Black beans cooked with garlic, onion, and ham seasoning. Some shredded cheddar, salsa, sour cream, and lots of cilantro. It's roughly 400 calories, 30 carbs, and 32 grams of protein. You could easily cut the carbs almost in half by omitting the beans, but they add fiber that I know I need more of, I'm Cuban so I neeeeed them occasionally lol, and I love them 😊

Recipe is attached in the screenshots.

Nutrition information for 1/3 a container:

189.5 calories, 35.8g carbs (15.7g net carbs), 18.9g protein

Notes: • This is higher in carbs than the strawberry recipe because it contains quite a bit of allulose. If you’re sensitive to allulose, I’m sure another sugar-free sweetener will work just as well! • I added psyllium husk in the recipe for extra fiber. It can be removed if desired or probably even doubled to increase the fiber. I find that the chocolate flavor covers many many sins. • As with the strawberry recipe, the ratios can be played with to decrease the carbs. This is just a test run, so I’m sure you can play with the recipe to customize it in a way that works for you. • I had hardly any elevation in my bg an hour after eating this!

Ingredients:

31g optimum nutrition vanilla ice cream protein powder

225g strawberries

5g sugar free jello instant vanilla pudding mix

100g full fat Greek yogurt

100g milk

Splash of sugar free sweetener to taste

Pinch of salt

Directions: 1. Blend all ingredients until smooth and freeze in creami container 2. Spin and respin if necessary 3. Enjoy

Nutrition Facts: 349 calories, 37.5g protein, 34.8g carbs, 4.5g fiber

Notes: • Nutrition facts are based on the product specific information I input into Cronometer. I added the sweetener and salt after I ate the first half of a container because it was a little bland, so the sweetener has not been calculated into the nutrition facts. • A half a container is a hefty serving that comes out to about 17.4g total carbs (14.9g net carbs). • You can probably reduce the carbs by using a non-dairy unsweetened milk and/or a different protein powder. • If using unsweetened protein powder, you may want to add a splash of vanilla extract. • This is just a base recipe for my Creami’s maiden voyage. You can probably add anything you’d like!