Newport Flavours

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Italian Soda - Carb Free

italian soda: carbonated water + shot of sugar free flavored syrup

Italian Cream Soda Recipes

2 Tbs Sugar Free Coffee Flavoring

2 Tbs 1/2 and 1/2 

Fill the cup with Sodium free Seltzer. Yummy!

I make a really yummy one with seltzer, half and half, and the kalhua flavored DaVinci syrup.I really like their kalhua flavoring and it makes a VERY indulgent tasting treat

HERE IS A CARAMEL ONE -

ice

sparkling water or club soda
1 1/2 oz Da Vinci Gourmet Caramel All Natural Syrup
1 oz Half and Half (optional)


Directions:
Fill a 16 oz glass 3/4 full of ice. Cover ice with sparkling water and add other ingredients. Mix well.

AND ANOTHER ONE!

I have one of these almost every day and make it with club soda. My favorites are 1/2 DaVinci flavors mixed with 1/2 Walden Farms chocolate syrup. Like orange/chocolate, banana/chocolate, coconut/chocolate, english toffee/chocolate, dulce de leche/chocolate, etc., et

Another Italian Cream Soda using Club Soda 

Ingredients

• 1 tall glass of ice
• 1 Tbs. fat-free cream or fat-free half-and-half
• 12 oz. can club soda, chilled
• 2-3 pumps sugar-free beverage syrup, flavor of choice                

           

Instructions

1. Put ice into glass
2. In a separate glass, combine cream and syrup
3. Pour cream mixture into glass of ice
4. Add club soda and stir

Low Carb Pancakes

This recipe comes from teamfit4rever.com   I thought it would be a great idea to post the recipe here so that people can enjoy a delicious pancake but not feel guilty about eating it or having it throw you off track. 

Ingredients:

• 1 cup almond meal
• 2 eggs
• 1/4 cup water (for puffier pancakes, you can use sparkling water)
• 2 T oil
• 1/4 teaspoon salt
• 1 T sweetener

Preparation:

Mix ingredients together and cook as you would other pancakes. I like to use a nonstick pan with a little oil. The only real difference is that they won’t “bubble” on top the same way as regular pancakes. Flip them when the underside is brown.Serve with sugar free maple syrup, some fat free whip cream and strawberries or other low carb topping. 

Yield: Six 4-inch pancakes

Nutritional Information: Each pancake has 1 gram effective Carb, plus 2 grams of fiber, 6 grams of protein, and 155 calories.

This will turn your breakfast into a healthy meal that you will look forward to every single day. I hope you enjoy!!!

Hawaiian Chicken Salad

                                 Recipe and photo by 24/7 Low Carb Diner (order her book!)

The cream cheese in the dressing base makes this really creamy. I got that idea from a similar salad on Allrecipes. Of course, to make this low carb, we must do without real pineapple and other fruits. This would be wonderful with some extra fresh fruit stirred in if you can afford the carbs. I think some jicama would make a nice crunch too.

This is simple to put together using Freezer Favorite chicken cubes. I used pineapple flavored Da Vinci sugarfree syrup, but you could easily sub some sweetener and a drop or two of pineapple flavoring. I used to have a bottle but haven't found it in the stores lately. Pineapple DaVinci is one of the flavors I like to keep around because it is great in sweet and sour sauces too. If you can't do sucralose, you should seek out an alternative flavoring.

Hawaiian Chicken Salad

2 cups precooked chicken cubes, thawed or cooled if freshly cooked
3 ounces cream cheese
3 Tablespoons mayonnaise
1/4 cup Pineapple sugargree Da Vinci syrup
1/4 cup dried unsweetened coconut
1 diced celery rib
1/4 cup diced red bell pepper
1/4 cup chopped nuts--walnuts, almonds or macadamia nuts

Warm the cream cheese and stir in the mayonnaise and the syrup until well blended. Add the coconut. Dice the celery and bell pepper finely. Add them to the chicken cubes. Stir the dressing in until everything is well coated. Chill for half an hour. Place chilled salad on lettuce leaves. Serves 4 as a light lunch or 2 hungry islanders.

Bacon and Lettuce Wraps

This recipe and photo are from the 24/7 Low Carb Diner website - You will want to visit her and like her on Faceobook!  Lots of great recipes on there  - this is a teaser so you know she knows what's good... bacon... cream cheese... yum!

Oven baked bacon is easiest to crumble into salads too. Even the fatty parts crisp up. I get the edge pieces since I prefer crisp. The aforementioned husband gets the bendable slices from the center of the pan. The kids get whatever. They are not as picky.

This time I was successful in getting three dishes from a pound of bacon. First, I made a wonderful scramble with bell pepper, mushrooms and spinach. (And duh, the eggs and bacon of course.) We also added a sprinkle of Jack cheese to melt on top. Next, I made the roll ups for my guys' lunch.

The fun thing with these is trying to get the lettuce to stay rolled. For my bottom leaf, I was using iceberg lettuce. It was thick and already curly. I roll in the direction of the curl. There is no arguing with lettuce. Over that, I put some fresh from the herb garden specialty lettuce leaves for color and a few more vitamins. Then a layer of cream cheese. I put one down the center, then a blob on the edge to act like glue. This morning, I put these wonderful tiny grape tomatoes in a line down the roll. Then, on with the bacon slices. Roll 'er up and use the extra cream cheese to glue the lettuce together. I admit one worked better than the other. But then one roll up was actually two leaves, so it fought me a little bit. All ends up the same in the tummy they say.

I had just a couple of bacon slices left over, so I made a broccoli salad. I love adding a tablespoon of the bacon grease to my mayo dressing. I also sweeten our dressing a tad, and add dehydrated onion flakes. Seriously delicious, even though John is not a huge broccoli fan. Bacon makes most anything better. Good thing since I have two more pounds in the fridge. Ah, the joys of the wholesale club!

Don't forget... visit her website and Like her page on Facebook.... and thank her for sharing... we're all in this together!

CHICKEN STRIPS WITH MEXI-CALI DIP

Another recipe from Jennifer Eloff

Spicy chicken strips with a cool, creamy Mexican-style dip. Very good. 

1 lb chicken breast halves, (0.454 kg) cut into thin strips
1 tbsp olive oil (15 mL)
1 tbsp hot pepper sauce (15 mL)
2 tsp butter (10 mL)

 In large skillet, fry chicken strips in olive oil, stirring frequently, until chicken is tender and cooked through, about 7 to 10 minutes.

Add hot pepper sauce and butter right at the end and stir just until butter melts. Remove skillet from heat.

Serve hot chicken with dip.

Mexi-Cali Dip:
3/4 cup sour cream (175 mL)
1/4 cup medium or mild Salsa (50 mL)
1/4 cup grated Cheddar cheese (50 mL)
1 green onion, chopped

 In medium bowl, combine sour cream, Salsa, cheese and green onion.

 Yield: 6 servings 1 serving 147.3 calories

  19.1 g protein      6.6 g fat        2 g carbs