Tips and motivations on weight loss
Posts tagged low carb
Recipes for low carb
Mar 30th
Hi there people,
I thought I should post something here. I will be putting in some recipes (healthy food for the weight conscious out there) consisting of low carbs.
This recipe will be based on a recipe book I bought a few months ago and I am yet to share it with you.
No worries, if some of you are interested to have the book instead, stay tune real soon – I will let you know. Just a short update and to tell you all peeps that I am still very much alive… and you know what – I lose another 2 lbs from the last post I made. Hooray!!!
Remember, cut down your sugar intake!! it sure do helps – a lot! Reward yourself once a week, and eat moderately from day 1 – day 5 and lots of vegetables and fruits. Cut down on carb too! 
Peanut Butter Silk Pie
Mar 29th
As per my post last month, December will be filled with recipes but no worries, they are all low carbs so that you could enjoy food during this festive season! Yes, Christmas is just around the corner, why not bake something for your family and friends and most importantly, it doesn’t expand your waist!
Don’t be fooled by the name of this recipe, sounds like you will put on weight just by reading it but actually, it’s low carb.
Peanut Butter Silk Pie
Crust
1 1/4 cup shelled raw hazelnuts
1/2 stick butter, melted
1/2 cup vanilla-flavoured whey protein powder
Chocolate Layer
4 sugar-free dark chocolate bars (about 1.5 ounces each)
5 tablespoons heavy cream
1/4 teaspoon instant coffee crystals
Peanut Butter Silk layer
1 package (8 ounces) cream cheese, softened
1 cup Splenda
1 cup creamy natural peanut butter
1 tablespoon butter, melted
1 teaspoon vanilla extract
1 cup heavy cream
1. Preheat the oven to 325°F or 160°C.
2. Use the S blade in a food processor to grind the hazelnuts to a meal. Add the butter and protein powder and pulse until well combined.
3. Spray a large pie plate with nonstick cooking spray and press the hazelnut mixture firmly into bottom of the pie plate (it won’t build up the side very far).
4. Bake for 10 to 12 minutes, or until lightlybrowned. Remove from the oven to cool.
5. Melt the chocolate over the lowest possible heat, as chocolate burnsvery easily. (If you have a double boiler or a heat diffuser, this would be a good time to use it!) Whisk in the cream and coffee crystals and continue stirring until the crystals disappear. Spread the mixture evenly over the bottom of the hazelnut crust.
6. Use an electric mixer to beat the cream cheese, Splenda, peanut butter, butter and vanilla together until creamy.
7. In a separate bowl, whip the heavy cream until stift. turn the mixer to the lowest setting and beat the whipped cream into the peanut butter mixture one-third at a time.
8. Spead the peanut butter filling gently over the chocolate layer and chill. (This is best made a day in advance to allow plenty of time for chilling).
Yield: 10 generous servings, each with 12 grams of carbohydrates and 2 grams of fiber, for a total of 10 grams of usable carbs and 20 grams of protein.
IMPORTANT NOTE: Special thanks goes to – Dana Carpender, author of this book, 500 Low carb recipes. You can buy this book at Amazon or just simple click below.
