almond

Fresh Blackberry Tart

June 10, 2009

What’s summer without pie? Nothing, that’s what. In lieu of losing an entire season to a looser waistband, I whipped up this tart out of blackberries, one of nature’s lowest carb fruits. Clocking in 6 net carbs a serving (including crust), each slice also packs 8 grams of protein and three grams of healthy Omega-6 [...]

Read the full article →

Better Pie Crust

April 6, 2009

I was reading about an amazing sounding gluten-free pie crust mix sometime last winter, and I thought to myself, “Why doesn’t Atkins have something like that?” It probably won’t come as a surprise that I’ve never been a fan of the basic low carb crust–almond flour, butter, and splenda–that seems to be used in every [...]

Read the full article →

Green Onion Cornbread

February 10, 2009

Every once in a while I find low-carb substitutes that are nearly identical to staples I once thought I’d never really enjoy again. Almond flour cornbread is one of those things. Not only does it keep you from eating genetically modified, sugary corn flour, but it is high in protein and Vitamin E and promotes [...]

Read the full article →

Chewy Chocolate Chip Cookies

January 14, 2009

Low-carb desserts are. not. easy. Sure, making them isn’t all that hard, but recipes to create things that bear more than a passing resemblance to their namesakes are not easily found. That hurdle is what kept the beau and I locked in the kitchen last weekend, baking, analyzing, and brainstorming. And after two days of [...]

Read the full article →

Tomato Basil Soup

January 6, 2009

As far as fast food goes, my favorite restaurant has to be La Madeleine. When I was growing up, we would walk to the one just off St. Charles Avenue in New Orleans, and being surrounded by French-Acadian culture with trollies whizzing by, it never occurred to me that it might be part of a [...]

Read the full article →

Chicken and Basil Roulades with Mustard Sauce

December 31, 2008

I have never been a fan of chicken breasts–they’re usually too dry, they have a rope-like texture, and they were always a part of my parents’ “healthy” dinners (boiled chicken, steamed broccoli, and a large helping of white rice). Indeed, experimenting with this recipe was the first time I’d bought a package of breasts in [...]

Read the full article →

Homemade Almond Flour

December 27, 2008

Almond flour is an essential part of low-carb or gluten-free baking, but buying it pre-milled can get unreasonably pricey. Grinding it at home is a fresher, less expensive alternative that has saved the LowCarbist a pretty penny this holiday season. To mill, you’ll need a food processor (or a blender) and a bag of almonds. [...]

Read the full article →