Atkins puts a lot of emphasis on vegetables, but seems to always pair them with eggs. I just do the veggies without the eggs. I have been experimenting with vegetables for years, and have gotten quite good at doing them up. We don't seem to be eating more meat than we ever did, but definitely eating more plant based foods. For instance................I had 1/2 an apple and 1/2 an avocado on a slice of flax bread for b-fast this am. I'll have lunch meat and cheese with sliced raw veggies for lunch, and a lasagna that is loaded with veggies (with some ground hamburger) and a salad for dinner.
This recipe comes from the Atkins book and is what I now use as a substitute for lasagna and manicotti pasta and pie crust for pot pies. We also eat a lot of spiraled veggies.
These crepes are really delicious.
Savory Crepes
4 lg eggs
2 T heavy cream
1 C Atkins flour blend (below)
1/4 C almond flour
1/4 t salt
3/4 cup water
1/2 t favorite herbs or spices
Olive oil spray
1. Place the eggs, cream, flour mixture, almond flour, salt, water and seasonings in blender. Blend until smooth. Let rest in the fridge for 1 hours. Coat a griddle or small frying pan with olive oil spray. Place over medium-high heat. Add 1/4 C of the batter and cook 2-3 minutes, until the edges start to brown, then flip. Cook 1 minute more, until the crepe is firm, and transfer to plate.
2 . Repeat with the remaining batter, adding olive oil spray as needed.
I'm conflicted about the gluten in this flour mixture, and I want to find substitutes for the wheat bran and vital wheat gluten flour. Our main goal is to reduce carbs.
Atkins flour mixture:
1/4 wheat bran
1 1/8 C whole grain soy flour (I use coconut flour as soy interferes with my meds. Virtually same equivalent carbs per gram.)
2/3 C whey protein powder
1/4 C golden flax seed meal
2/3 C vital wheat gluten flour
Combine all ingredients, and mix thoroughly. Use immediately, or store in an airtight container in the refrigerator for up to one month. |
