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EAT-THIN.CA


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DARK CHOCOLATE CAKE

Posted on January 21st, 2010

Here is a great recipe for a low carb chocolate cake. To make this a Low-Carb
cake, you must replace the regular flour with low carb ‘flour’ such as Soy
Flour, Almond Flour and for my recipe I used Carbalose, a low carb flour blend.

To lower carbs further you can also sub some whole wheat flour to increase the
fiber content. Fiber slows the break down of the carbohydrates and helps
prevents the instant sugar spike from over processed flours.

Using the Carbalose Flour, this recipe makes a dense and almost brownie like
cake. If you’d like something softer, we recommending adding a bit more milk to
the mixture, about 1/4-1/2 cup should make the batter a little smoother.

In this recipe, there are 19g of carbs from the 1 cup of Carbalose flour. Of
course the carb count will be different with Soy and Amond flour, but anything
between 3-5g per serving is more then fine.

Preheat oven to 350°F.

 * 1/2 cup cocoa
 * 1 cup milk/cocoa mixture (see note below)
 * 4 tablespoons Crisco or butter
 * 3/4 cup splenda
 * 1 egg yolk
 * 1 cup Carbalose flour
 * 1/2 teaspoon salt
 * 1 teaspoon vanilla
 * 1 teaspoon baking soda

Combine flour, salt and baking soda, mixing well. Set aside.

In a 1 cup measure, add cocoa powder; add a small amount of hot water and stir
until cocoa dissolves or turns into a thick chocolate paste/syrup. Fill
remainder of measuring cup with milk to bring the measurement up to 1 cup total.
Don’t worry if it is lumpy.

Beat shortening or butter and sugar, add egg yolk, beating for one minute.

Mix in vanilla and cocoa mixture and mix for one minute.

Turn batter into a buttered brownie pan which has been lightly dusted with cocoa
(shake out any excess cocoa).

Bake for about 35-40 minutes or until cake tests done.

Happy Eating!


Posted In: Recipes
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SUNDAY DINNER

Posted on November 15th, 2009

Tonight, we got together with our good friends A & W for a wonder Sunday meal.
This is the first time we met for Sunday dinner since we starting on our new
eating thin journey. Before tonight, we would get together to indulge ourselves
with delicious food and wine. It had to be the best! Best cuts of meat with all
whole foods and we didn’t skimp on the ingredients. Forget the margarine or the
frozen foods, it’s butter, cream, fresh vegetables, fresh herbs, prime cuts of
meat with all the yummy fats, and don’t forget anything chocolate for dessert.
So what can we eat now?

Sunday dinner tonight was amazing! Just like the old times. We brought fixings
for a salad. Romaine lettuce, cucumbers, tomatoes, red onions, green onions, a
few olives, and just a little bit (crumbled into tiny bits) of good quality
Greek feta cheese. The dressing is simply Dijon mustard, white vinegar, lemon
juice, lemon zest, pesto, green onions, extra virgin olive oil, salt and pepper
(a touch to taste). A & W made pork tenderloin with chanterelle mushrooms and a
parsnip mash. The pork was perfectly cook, seasoned very lightly with salt,
pepper and Dijon mustard. The parsnip was first boiled in milk and water. Then
mashed with some cream and butter. The chanterelle mushrooms were sauteed with
butter in a cast iron pan. Delicious!

Ok… we DID indulge on butter and cheese but in moderation. More importantly, we
enjoyed a wonderful evening with great friends.


Posted In: Reflections
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LOW CARB PANCAKES

Posted on October 26th, 2009

* 2 eggs
* 1/4 cup soy protein powder
* 1/3 cup
sour cream
* 1 teaspoon baking powder
* 2 Tablespoon olive oil

This recipe has roughly 6 grams of carbs.

Simply mix together all the ingedients with a whisk – batter may be a bit runny.
Cook on a lightly greased skillet as you would any pancake recipe. Drop batter
on surface large spoonfulls. Cook until each side is lightly browned.

Serve with butter and a low-carb store bought syrup. Or for an interesting
low-carb topping, mix 1 Tablespoon of sugar-free jam with 1 and 1/2 Tablespoons
water and microwave for 45 seconds.


Posted In: Recipes
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LOW CARB PIZZA

Posted on October 26th, 2009

Here you go!  Carbs are listed as 15g per serving with 3g of fiber, and I must
assume they mean the whole pizza is the serving. We recommend less then 5g of
carbs per serving, so even at with the net carbs of 12g this might still be a
little high. Then again, if it works for diabetics, it might just do the trick
anyways.

We will try and bring you other Pizza dough recipes that might have lower carb
counts.




Posted In: Recipes, Video



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