Sorry for being so silent lately. Tracey has about 100% less free time now that she's out of grad school and has a job, and I've been moving to a new apartment and obviously paying too much attention to my other blogs. Rest assured that we're still on the wagon and talk daily to each other about our struggles and successes with low-carb.
I happened to have a really positive "cooking" experience last night that made me excited to have chosen this way of eating, and I'm sure you know well how important these little motivations to keep going are.
I made a flaxseed bread shared by TNT Man, a friend of our friend Grace. Since I spend almost all of my time at my boyfriend's small apartment with a stovetop and microwave but no oven, I never get to try any of those low-carb bread recipes that keep most low-carbers from going crazy when a muffin craving hits. But this one's made in the microwave!
Microwave Flaxseed Bread
1/4 cup ground flaxseed meal
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1 teaspoon sweetener (I used a packet of Truvia)
1 teaspoon butter
Mix all dry ingredients in a straight-sided coffee mug. Add egg and butter, and beat until smooth. Microwave on high for 1-2 minutes until it reaches your desired consistency (the top will be a little firmer than the bottom). Allow to cool slightly, then loosen edges with a blunt knife and remove from coffee cup and cut into slices. This is a lot like a nutty whole-wheat bread and can be toasted.
It comes out looking like a muffin and tasting like nut bread. It was somewhere between sweet and savory, so I could see using it for sandwiches or icing it with low-carb cream cheese frosting. And it's all fiber and protein!