There is a recipe on maria mind body health for bread that can be made as a loaf or sub. It’s hit or miss for me on how it turns out. There is also a really good scone recipe on Stella Style.com for low carb raspberry drop scones. I make them with sugar free choc chips and they are really good. All Day I Dream about food has a recipe for spicy cheddar and sausage stuffing that is low carb and Maria mind body Health has a recipe for “cornbread stuffing”.
Oh my, we could talk great food blogs all day long.
See this site for a stuffing sub http://www.thehealthymaven.com/2015/11/cauliflower-rice-stuffing.html
I saw the Olive Garden Slow Cooker Zuppa Toscana recipe come thru FB newsfeed and I’m thinking of altering with cauliflower for potatoes. Any thoughts about how that might work out? I’m thinking that if I sort of cube the cauliflower and then lightly brown it first, then each piece might hold it’s shape better…
Slow Cooker Zuppa Toscana
20 minutes active; 4 hours inactive to prepare, serves 6
INGREDIENTS
-
1 pound Italian sausage -
About 4 cups of roughly cubed cauliflower*** (subbing for 3 russet potatoes) -
2 cloves garlic, minced -
1 large white onion, finely chopped -
4 cups chicken broth -
2 cups kale or Swiss chard, rinsed and chopped -
1 cup heavy cream -
Salt and pepper, to taste
PREPARATION
- Brown Italian sausage in a large skillet over medium-high heat, about 5 minutes. Drain and discard fat.
- Combine all ingredients except cream and kale in slow cooker. Cook on low 7-8 hours, or on high for 4-5.
- Add cream and kale to slow cooker, stir, and cook until leaves are wilted and warmed through, 20-30 minutes.
- Ladle into bowls, serve immediately and enjoy!
*** Wonder if FIRST lightly browning the cauliflower cubes in EVOO in a frying pan will help them keep a “cubed potato” shape.
I might add the caul at the last minute, microwave them first, just barely. You could mash just a few to flavor the broth the way potatoes do. Turnips are supposedly about 1/4 the carbs of potatoes and hold shape well. After cooking in soup, I find their taste is less strong. Or butternut.
Ya know, when we talk about adapting, sometimes it feels less than the original. Like, it’s not really “this,” if you make a major change. We just rename it. So, rather than Toscana, we’d find another name (in this case, preferably Italian sounding but vague enough that it passes.) Maybe Zuppa Autunno (autumn) or Zuppa Cavolo (kale/cabbage.)
Have to say, I love veg soup with Italian sausage.
Uhm, I would agree that the cauliflower would be more likely to hold its shape than not by cooking first, but that is a long time in the pot. Another thought might be to just add the cauliflower closer to the end of the cooking cycle?
^^
I first thought that as well, but I was concerned that if added towards the end they’d be too hard. I’ll need to try out different times to find the “sweet spot.”
Breakfast idea:
- poached egg (custard dish or coffe mug - 30 sec in microwave)
- make ahead egg/spinach cups (SBD cookbook or google) or frozen food Atkins brand
- sliced cucumber with cream cheese and smoked salmon
I googled the SBD eggy/spinach cups.
Anyone know why it suggests using liquid egg substitute instead of real eggs?
I’m going to make these tomorrow, but use real eggs, and finely chopped fresh spinach.
Easy quiches to take for a quick breakfast."
Ingredients
cooking spray
1 (10 ounce) package frozen chopped spinach, thawed and drained
3/4 cup liquid egg substitute
3/4 cup shredded reduced-fat Cheddar cheese
1/4 cup diced onion
1/4 cup chopped green bell pepper
3 drops hot pepper sauce (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with foil baking cups and spray with cooking spray.
Mix spinach, egg substitute, Cheddar cheese, onion, green bell pepper, and hot pepper sauce in a bowl. Divide spinach mixture evenly among prepared muffin cups.
Bake in preheated oven until a knife inserted into the center comes out clean, about 20 minutes.
[QUOTE=""]
Anyone know why it suggests using liquid egg substitute instead of real eggs?
[/QUOTE]
Liquid egg substitute is usually just egg whites.
Egg whites are higher protein, lower calories than yolk, and are fat free. Plus the yolks are high cholesterol. So if the recipe is geared for dieters, using whites alone is a good way to get higher protein with fewer calories.
Recent studies have cast doubt on worries about cholesterol. There was a time when I mistakenly believed that I was better off eating only egg whites, but somewhere along the line I figured out that the yolks had other important nutrients I need, particularly calcium, so now I eat whole eggs. (Bad news for my dogs – I used to feed them the yolks every time I cracked open an egg… but no more).
For a large egg:
Egg white: 4 g. protein, 17 calories
Egg yolk: 2.7 g. protein, 4.5 g. fat, 55 calories
So basically, that’s a way to reduce fat content & calories in a recipe – the fact that the recipe also calls for using reduced fat cheese suggests that was a goal for whoever developed the recipe. If you want to be decadent you’ll use whole eggs and a high-quality, full fat cheese …the more fat, the yummier it will be. 
I’d note that I do buy liquid egg whites in addition to whole eggs – I am watching my weight & total calorie intake, so the whites are an easy way to boost protein to prepared foods without pushing up the calories – they can be added to whole eggs to make a somewhat larger omelette or other meal… and it’s just convenient when you want a to use egg as a thickener for a small portion of something without needing a whole egg. (I live alone so I’m generally cooking for one.).
Apparently there are a new group of egg substitutes that have no egg ingredients at all, and are marketed to vegans.
I’ve never understood why anyone would want to eat only the tasteless part of the egg. Blech.
^You mean that disgusting yellow part, right? 
Anyone know why it suggests using liquid egg substitute instead of real eggs? - Lower calorie. I found the SBre recipe results flat results and usually added a few extra real egg whites too. This time around I liked the Atkins frozen variety. Pricey (6 for $6.99), but some days I only had 1 instead of the full serving of 2.
Maybe we could go halfsies and use the no yolk egg stuff and really really good cheese.
Full disclaimer, I bought the SBD book years ago and that’s the only recipe still in rotation. So it’s an $18 recipe.
Hot dang… I made this tonight to keep around for breakfast for the rest of the week, and had to sample it before putting in the frig. It is SO good, and so easy, and really clean - the only substitution I made was Truvia for the Splenda. It could be a dessert!
http://www.eat-yourself-skinny.com/2012/12/apple-cinnamon-baked-oatmeal.html
That looks delicious, but it’s not all that low carb. Also might not work at all for a diabetic, as mentioned above that apples can cause problems. But I may have to try this.
It’s two cups of chopped apple (which was about one large Granny Smith apple for me), in an entire 8x8 pan. And what makes it better is that it’s not a recipe that calls for instant or quick-cooking oatmeal. Obviously anyone who is diabetic would need to take the apple into account. What drew me to the recipe is that so many people are posting apple and pumpkin recipes this time of year on Facebook (I’m not really a big pumpkin fan) and this one makes me feel like I’m indulging in some fall treats. The cinnamon, nutmeg and vanilla really add to it.
1" Prime steak. Put in an airtight bag and submerge in warm water for 10 minutes. Paper dry. Salt & pepper. Sizzle on a hot pan 30 seconds for each side. Serve.
@SculptorDad or even better stick it on the grill! It will take a little longer, but will be even yummier.