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Recipes  Spicy Corn Chips Recipe   Crunchy , delicious, low-carb – and not drenched in fat.  The dough needs to be rolled out and cut Supplements Reviews into chips.  It is fairly easy to do but takes a little time.  The results are highly rewarding.  This recipe makes relatively mild chips; increase the spices to suit your taste. PREPARATION TIME:  30 to 40 minutes to mix and roll out dough.  BAKING TIME:  10 to 12 minutes per batch. SERVING SIZE,1 ounce of tortilla chips (about 12 to 14 pieces 1 by 1 ½ inches).  CARBS PER SERVING,:  9.6 grams of carb.  NUMBER OF SERVINGS:  7 or 8. Ingredients: ¼ cup hot water 3 Tablesps butter, soft 2 Tablesps cold water 3 Tablesps olive oil ½ cup masa harina (enriched corn flour) ¼ cup vital wheat gluten flour 1/3 cup soy protein powder 3 Tablesps unprocessed wheat bran ¼ cup whole almond meal 1 Tablesp ground chili powder (or as desired) 1 Teasp garlic powder ½ Teasp cumin (optional) ...

  Salads Recipes   Portabello Mushroom Salad Recipe Note: Serves 4, Total Carbohydrates: 56 Ingredients: 4 oz. Gorgonzola or other blue cheese, crumbled  1 cup sour cream  1/4 cup mayonnaise  1 Tbsp. red wine vinegar  1 tsp. minced garlic 1 salt and pepper 4 portabella mushrooms, 3-4 oz. each extra-virgin olive oil  Salt and pepper  2 romaine hearts 1 roasted red pepper, peeled, seeded and cut into 4 pieces Mash the cheese to a paste. Stir in the sour cream, mayonnaise, vinegar and garlic. Season to taste. Supplements Reviews Remove the stem from the mushroom and scrape out the gills with a small spoon. Score the tops in a cross-hatch pattern. Season the mushrooms with the olive oil, salt and pepper. Grill or broil, 2-3 minutes on each side until cooked through. Cut the romaine hearts in half and place on 4 plates. Drizzle with the dressing. Top with a mushroom and a piece of red pepper. Hot or Cold Chicken Salad Recipe Ingredients: 8 oz chicken ...

  Soups Recipes  Stock and Broth Throw leftover bones and skins from chicken carcasses into a large saucepan or stockpot, add 5 to 6 cups of water, and add some veggies Supplements Reviews along with some salt and pepper.  Set the pot to a low simmer.  Once simmered, remove possible scum accumulated on the top, cover, and cook for several hours.  Cool the stock and strain it.  Place in the fridge.  Remove fat from the cooled stock, unless it was made with a natural, free-range chicken that is free from antibiotics, pesticides, and hormones.  Freeze stock if you don’t plan on using it for a few days. Heavenly Chicken Soup Recipe Note: Make it with stock on hand or use a combination of canned soups and extracts.  Simmer a few veggies in the stock and add chicken last.  (The soup tastes good even without chicken.)   In a rush, throw in a package of frozen vegetables.  Serve with Superb Rolls or Intense Garlic Bread Surprise....

  SPINACH ’N’  THINGS Recipes  Fabulous Cheese Spinach Note: Makes 4 servings. Total Carbohydrates: 24, Carbohydrates per Serving: 6 Ingredients: 1/2 cup grated gruyere cheese 1/2 cup ricotta cheese 1/4 cup crumbled gorgonzola or blue cheese 2 Tbsp. freshly grated Parmesan cheese 2 Tbsp. chopped fresh dill 1 large egg yolk 2 Tbsp. extra-virgin olive oil 2 10 oz. packages of fresh spinach, coarsely chopped. Preheat the broiler to medium. Lightly butter 11-by 7-by 2-inch baking dish. Mix the cheeses, dill and egg yolk in a large bowl. Heat oil in a large pot over medium-high heat, and then Supplements Reviews add the garlic. Stir for a minute until fragrant. Pour into the prepared baking dish. Add the spinach to the pot and sauté until wilted. Transfer spinach to strainer; drain well. Pour over the garlic in the baking dish. Toss to coat with the oil and spread out evenly. Sprinkle with cheese mixture. Broil until cheese is golden on top, and the spinach is heated through....

  ASPARAGUS ‘N’  THINGS Delicious Browned Asparagus and Poached Eggs Note : Serves 4, Total Carbohydrates: 44, Carbohydrates per Serving: 11 .If you don’t feel comfortable Supplements Reviews with poaching eggs, you can fry them instead, or you can omit them completely. Ingredients: 2 lbs. medium-sized asparagus sea salt 4 Tbsp. unsalted butter 1 Tbsp. lemon juice 4 large, free-range eggs white vinegar 4 Tbsp. freshly grated Parmesan cheese Start by bringing large pot of water to a boil. While waiting for the water, snap the woody ends from the asparagus. Gently tie the asparagus into two bundles, in two places with string. When the water boils, add the asparagus bundles and half a handful of salt. Cook until the asparagus is just tender and bright green, about 4 minutes. Remove the asparagus bundles from the pot and immediately plunge into a bowl of cold water. Continue running cold water over the asparagus until completely cool. Drain well. Remove the string and lay the aspa...