Moonlights' Meals

Discussion in 'Atkins - Recipes' started by moonlights, 22 June 2012 Social URL.

  1. moonlights

    moonlights Gold Member

    This will be a place to collate the recipes I post on my diary thread.


    Salami Crisps (induction)
    Swiss roll variant (induction)
    Gluc Bread (induction)
    Gluc Pudding (induction)
    Asparagus quiche (induction)
    Courgetti Zoodles (induction)
    Almond Bread (owl)
    Gluc pancakes (induction)
    Cheesecake cupcakes (induction)
    Cocoa bark refrigerator candy (induction)
    Cocoa bark milk choc (induction)
    Tofu crispy bites (owl or induction for veggies)
    Spring onion pancakes (owl)
    Oopsie swiss pancakes (induction friendly)
    Sesame five spice chicken (induction)

    (more to be added)
    Last edited: 19 January 2013
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  3. moonlights

    moonlights Gold Member

    Salami Crisps

    Salami Slices (My fav. are M&S Salami napoli)
    Grated parmesan (Optional)

    Stick the salami slices on a baking tray under the grill (or in a preheated oven, or even fry them, although that makes them greasy) until they're crisp. Sprinkle with parmesan halfway through if you like.

    Take care not to burn them - they crisp up more once they cool.

    Voila, low-carb frazzles.

  4. moonlights

    moonlights Gold Member

    Swiss Roll (Variant)

    This is my version of Amo's swiss roll, made for one person and using tablet sweeteners which are lower carb than granulated.

    2 very large eggs, separated.
    30g full fat soft cheese
    Vanilla essence
    Splenda or canderel tablets to taste
    30g whipped cream

    (300 cals, 4g carbs using my ingredients)

    Dissolve your tablets in 1 tbsp hot water (I do this rather than using granulated sweetener as granulated sweetener is carby) mix the egg yolks, vanilla , sweetened water and soft cheese.

    Whisk egg whites until stiff and fold into yolks mixture.

    Pour onto lined greased small shallow baking tray.

    Bake at medium-high until the top browns and egg is all set (for me 8 mins fan oven 180).

    Remove from oven and either top with cream and eat as is or let it cool and roll with cream inside.

    I didn't roll mine (partly because I forgot to grease my baking paper so it stuck a tiny bit).

    You could also cut it into squares and layer it with cream.

    Taste: the whisked yolks make it super light and fluffy tasting, doesn't taste too eggy esp with the cream on - though this is essentially a soufflé omelette made really thin and sweetened, it just doesn't taste like it.

    I think it would be extra yummy with a little lemon juice in the mix. If you're a berry eater you could chop a couple of berries and scatter them over too.

    I think this would also be lovely if you took the sweetener out, but added grated cheese and herbs. Let it cool and you could slice it up and put sandwich fillings between the slices (might still have to eat with a fork though).

    swissroll.jpg swissroll1.jpg
    Last edited: 24 November 2012
  5. moonlights

    moonlights Gold Member

    Gluc Bread

    2 large eggs
    1 TBsp olive oil
    2 TBsp water
    2 tsp baking powder
    1 tsp garlic salt/other seasoning
    50g grated Parmesan
    2 tsp glucomannan powder

    (Full mix: 620 cals 5g carbs)

    Glucomannan powder is (very expensive and) what shiratake noodles are made from. It's just ground yam root - pure fibre practically zero calorie zero carb.

    Use electric whisk to beat eggs

    Slowly add oil, water, baking powder

    Add glucomannan powder VERY SLOWLY beating all the time. If you mix in too much too suddenly you'll get lumps.

    Whisk until the texture is like very thick custard.

    Whisk in cheese.

    Drop heaps onto a greased baking tray to make circular burger style buns.

    Drop a larger heap and spread into a square for a bread slice.

    Drop a larger heap and spread into a circle for a pizza base.

    Bake for 10 mins or until golden in fan oven at 200.

    Alternatively (I tested this with my last spoonful) you can fry the mix in butter in a frying pan. Won't come out as bready but like a pancake or Yorkshire pud. Would be good with cooked breakfast to soak up egg yolk, or with roast dinner. (probably best without cheese - will update when I test this).

    My mix made 3 smallish hamburger bun tops and two bread slice sized squares. I should think you could do 4 bread slices easily.

    Very filling thanks to the glucomannan powder.

    glucbread1.jpg glucbread2.jpg glucbread3.jpg glucbread4.jpg
  6. moonlights

    moonlights Gold Member

    Gluc Pudding

    250 ml alpro unsweetened soya milk
    Dash of butterscotch essence (or vanilla, or any you like)
    Canderel tablets dissolved in 1 tbsp hot water
    1/2 tsp glucomannan powder

    55 calories, 1g carb

    Mix the essence, alpro and dissolved sweeteners together.

    VERY GRADUALLY add the gluc, whisking hard all the time. if you don't do this you'll get lumps.

    The mix will gradually thicken up to a pudding consistency, a little like tapioca, or like alpro soya puddings if you've had them.

    I recommend oversweetening as gluc seems to eat up sweetener added to it.

    glucpud.jpg glucpud1.jpg
  7. moonlights

    moonlights Gold Member

    Asparagus Quiche

    3 eggs
    50 ml double cream
    200g asparagus
    10g chopped spring onion
    40g mature cheddar

    Soften asparagus in frying pan over medium heat. Put in bottom of dish. Sprinkle 3/4 cheese on top.

    Mix eggs, cream, onions and salt and pepper. Pour over asparagus. Top with remaining cheese.

    25 mins fan oven 180 - 2 servings

    asparagusquiche.jpg asparagusquiche1.jpg asparagusquiche2.jpg
  8. moonlights

    moonlights Gold Member


    250g courgettes
    200g m&s tomato and basil pasta sauce
    30g mature cheddar

    Omg. I knew I liked courgettes and that they'd be nice with sauce but these were amazing and absolutely hit the spot that usually misses tomato soup / spaghetti with marinara. Two smallish courgettes made a big plateful (it is a side plate, but as you'll see, it's stacked) and along with the marks and sparks sauce which isnt my mums home made but is delicious it made a fab meal.

    Julienne the courgettes. You can take a mandolin and make ribbons, then slice them thinner, or use a julienne cutter - I used a spiralo spiral slicer but honestly, however you want to cut them is fine as long as the pieces are cut finely so they cook evenly.

    This really gave them the noodle look though and made a nice bowlful which I popped in a colander and salted. Do salt the courgettes, it changes their texture and makes them more tender.

    Leave the courgettes to sweat for 15-20 mins. Then rinse and pat them dry.

    Heat butter in a medium-high pan, add the zoodles and toss them around for maybe 5 minutes until they're tender and have absorbed the butter. Add a sprinkling of garlic salt if you like it.

    Pop on a plate.

    Pour 200mls of your pasta sauce into the pan. It is 2.1g carbs per 100mls and the jar is 380mls, so about half the jar. To be honest it's strong flavoured stuff so you could get away with 100mls if you wanted - I really missed tomato sauces though. 200mls for me!

    Heat the sauce through, pour over zoodles. Sprinkle cheese on top.


    Honestly this was the nicest meal I've had in ages. I don't miss pasta so much as I miss a big, comforting, gooey tomatoey plate, and while shirataki noodles are good for Asian flavors they don't hold tomato sauces well.

    This does. It doesn't taste all vegetably, the courgettes just make a slightly al dente buttery base for the toppings. It was a big, filling plateful and at the end I felt full and satisfied without any heaviness or bloated feelings.

    Mainly it was just so so tasty. All for approx 9g carbs - about the same as 300g cauliflower. I will be having this regularly.

    You could also half the quantities and it would make a great side dish with some chicken or other meat.

    zoodle.jpg zoodle2.jpg zoodle3.jpg zoodle4.jpg zoodle5.jpg

    Last edited: 22 June 2012
  9. triage999

    triage999 Gold Member

    That looks Fab ML.......I may have to purchase!!!

    Sent from my iPhone using MiniMins
  10. moonlights

    moonlights Gold Member

    Almond bread!

    This one isn't for induction as it contains nuts.

    40g ground blanched almonds
    1 large egg
    1/2 tsp baking powder
    Small pinch of salt (optional)

    I do this in the bottom of a bowl but using a square container would give an easier slice.

    Mix the dry ingredients in your container, making sure the almonds aren't clumpy. Add your egg and mix it in as smoothly as you can (I just use a fork).

    Microwave on high for 1 min 30 secs

    Turn bread over. If damp on bottom microwave another thirty secs.



    Cals: 390
    Carbs: 4g

    I am telling you this stuff is amazing. So different to mims. The almond has such a mild flavour it doesn't come through at all - honestly I'd be hard pressed to tell the difference between this and a loaf of supermarket gluten free bread.

    It's denser than fluffy white bread texture wise but doesn't taste much different - and not eggy at all.

    Obviously it has carbs, and is high cal for one roll considering you'll want to butter and fill it so you need to watch consumption and I don't know of baking powder stalls anyone.

    I find it mega filling, too.


    I used a small cereal bowl and it makes a decent sized roll.




    Cut the crusts off to make a square and sliced down the middle. One slice was thin - so I toasted it and made cheese on toast (keep a close eye - it toasts fast) one slice was thickish, so I cut it in half again and made a finger sandwich and two marmite fingers.



    The simplest thing ever. And so good.

    I think the taste is best untoasted - toasting makes the almond taste come through more. Fortunately I love toasted almonds.
  11. moonlights

    moonlights Gold Member

    Gluc Pancakes

    Make gluc pudding as per recipe with sweetner and flavoring of your choice. Leave overnight so it really sets.

    Heat butter in a frying pan and fry in heaped teaspoonfuls. Turn half way.

    Now this stuff is hard to flatten out in the pan- next time I may try starting out with a cool pan so I can poke it more- it will flatten out a bit itself as it cooks. But basically, get them thin enough and these taste like mini pancakes. If they're not quite thin enough they'll taste like pancakes with raw middles.

    Still, impressive for something only made of powdered fibre and alpro.

  12. Ess3x_Girly

    Ess3x_Girly Addicted to MiniMins!

    ML where do you get your glucomannan from?
  13. moonlights

    moonlights Gold Member

    Amazon! Make sure it's powder and not capsules.
  14. Ess3x_Girly

    Ess3x_Girly Addicted to MiniMins!

    okay I will have a look, thank you
  15. stubbsey

    stubbsey Silver Member

    i found it on ebay for 15.95 and 1.50 p&p - its rather a large quantity which is the only thing putting me off buying it in case i dont like it.. dilema
  16. moonlights

    moonlights Gold Member

    The gluc powder? I think I got mine a little cheaper on amazon - now brand - but it has lasted me a long time. I really only use it for gluc pudding now, which is an acquired taste but usefully filling.
  17. ladyfelsham

    ladyfelsham Clean green leafy machine

    These recipes are fab, thanks so much ML!

    And I agree 100% on the courgette spaghetti, I absolutely love it :)
  18. moonlights

    moonlights Gold Member

    Oops cheesecake cupcakes aren't here yet, I'll try and remember to add later
  19. stef2009

    stef2009 Gold Member

    Cheese cake cupcakes :D yes pleaseee :) xxx

    Sent from my iPhone using MiniMins
  20. moonlights

    moonlights Gold Member

    Cheesecake cupcakes!

    They came out perfectly this time. Got the proportions right and they taste just like little mini baked cheesecakes. Very rich.

    200g soft cheese
    (I used marks and sparks full fat soft cheese)
    1 medium egg
    candarel tablets dissolved in a tbsp hot water
    (adjust sweetness to taste)
    Vanilla essence

    If you need to, soften the cream cheese in the microwave for 15 secs.

    Beat together the cream cheese, egg, vanilla and (cooled) sweetened water. You should get quite a thick batter.

    Spoon into cupcake cases (I used silicone - they might be hard to get out of paper)

    Cook in a waterbath for 15-20 mins - for me it was in a fan oven at 180.

    They won't brown on top although they might get little brown patches. You'll know they're done when they're quite firm and you can insert a knife cleanly.

    Turn oven off but leave the cupcakes in for a few more mins to cool slowly - keep checking them.

    Best eaten after a couple of hours (or more) in the fridge.

    You can switch up the flavoring - I think I may use lemon next time.

    View attachment 53047

    View attachment 53048
  21. moonlights

    moonlights Gold Member

    Cocoa bark refrigerator candy

    2 tbsp coconut oil
    1 tsp green and blacks cocoa powder
    Sweetener of choice (liquid is best)
    Flavoring (optional)

    I only used 1/2 a tbsp of cocoa because my supplies are running low and it was fine, so do experiment.

    Take a plastic container suitable for freezing and spoon 30g (2tbsp) coconut oil into it. Microwave for 10 seconds to melt. Stir in sweetener, cocoa powder and flavoring and mix very thoroughly.

    Spread to desired thickness and put in the freezer for 10 minutes minimum, or as long as you like.

    You essentially get a thin chocolate bar out of this. When you take it out of the freezer you can snap bits off to eat - its very rich so I'll only be eating a couple of bits at a time. Store in fridge or freezer and snap more off when you want it. Eat within 10 minutes of taking out of freezer as the oil melts fast.

    290 calories
    0.8g carbs

    Obviously it's not low cal though this is for 2 tbsp - you could have less. But it's a great way of getting fat ratios up and an incredibly healthy fat known to be conducive in maintaining ketosis.

    I might eventually also try mixing in unsweetened almond butter - but only if I want to replace a whole meal with it.

    Half a portion (so 1 tbsp) is this much (on a saucer)

    View attachment 63211

    View attachment 63212

    Sorry pics are crap, had no light and was trying to do 30 things at once.

    Here's the whole 2 tbsp portion

    View attachment 63213

    (this recipe is fully suitable for induction)

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