Thai Chicken Pizza

Pizza is a favorite for teens and many adults, but the crust does not always make them low carb.  Now this does not mean we don’t still get pizza  – in fact we have our favorite pizza places.  Thin crusts help a lot and local, non-chain pizza restaurants tend to add less sugar to their crusts.  We have always loved some different pizzas though – so here is our take on Thai Chicken Pizza.  It is a household favorite – and is our recipe! You will find  a few recipes on this site that we have completely made our own – but usually Mike is the creator, as I am best at following recipes.  This is one of my favorites!


Thai Chicken Pizza


     Thai Style Peanut Sauce with Honey

  • 1/4 cup honey
  • 1/3 cup creamy peanut butter
  • 1 1/2 Tablespoons rice vinegar
  • 2 Tablespoons extra-virgin olive oil
  • 1 Tablespoon sesame oil
  • 2 cloves of garlic – minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon Tabasco sauce (optional)

    Thai Chicken Pizza

  • 1 12 inch pizza shell. (I use Weisenberger Pizza Crust Mix and the carb information is based on mix)
  • Thai style peanut sauce
  • 1 carrot – shredded
  • 1 small can crushed pineapple
  • 3 – 4 chicken tenders
  • 2/3 cup mozzarella cheese
  • fresh basil
  • 1 teaspoon kosher salt
  • 1 Tablespoon olive oil


    Thai Style Peanut Sauce

  1. Stir together all the ingredients above in a small bowl
  2. Set aside

     Thai Chicken Pizza

  1. Marinate chicken tenders in 1 Tablespoon of Thai Peanut Sauce, 1 Tablespoon of Olive Oil and 1 teaspoon of kosher salt.  Let marinate for at least 1 hour.
  2. Make pizza crust as directed – Weisenbergers is best to make 2 – 3 hours prior to use.
  3. Heat ungreased skillet to medium high.  Cook chicken tenders 3 minutes per side.
  4. Remove from skillet and dice – they do not have to be cooked completely.
  5. Heat oven to 425
  6. Spread peanut sauce over crust – holding a little back for drizzle.
  7. Mix 1 Tablespoon of Hoisin Sauce in the remaining peanut sauce to create drizzle.
  8. Spread Chicken over the pizza.
  9. Mix the carrots and crushed pineapple together.  Spread those over the pizza
  10. Top with mozzarella cheese
  11. Drizzle peanut/hoisin sauce on top of the pizza.
  12. Back for 12- 15 minutes or until crust is crisp.
  13. With 5 minutes left in the cooking time – add chopped fresh basil to the pizza.

Nutritional Information – pizza – 217 carbs , 1 slice (1/8)  – 27 g carbs


Strawberry Mouse Torte

Each spring I love strawberry desserts!  This year Ellen’s T1D diagnosis was right at the start of strawberry season – so I quickly started looking for options for strawberries.  This recipe was the first one I tried with all new ingredients and it turned out great – I was both excited and relieved.  We made it a few times this summer and I know it will be one we pull out again next spring as we are ready for strawberry season again.  Thank you Diabetic Good Baking for starting us out with a great start to a new world of desserts.

strawberry mouse torte

Strawberry Mouse Torte



  • 1 cup almond flour
  • 2 3/4 Tablespoons Cocoa powder
  • 2 eggs
  • 2 Tablespoons Swerve Sweetener – powdered
  • 2 Tablespoons coconut oil (melted)
  • 1 teaspoon baking soda


  • 10.5 ounces of Strawberries
  • 10.5 ounces whipping cream
  • 1/3 cup Swerve Sweetener – powdered
  • 2 Tablespoons gelatin dissolved in 1/4 cup hot water
  • Juice from 1 lemon


  1. Preheat over to 350 degrees.
  2. Place all ingredients for the crust in a large bowl and mix together.  Form a ball from dough and press evenly into a 23 cm spring-form pan and bake for about 15 minutes.  Set aside to cool down for a bit.
  3. Dissolve gelatin in 1/4 cup hot water and stir well (there should not be any lumps). Set aside to cool
  4. Place strawberries, powdered Swerve, and lemon juice in a sauce pan.  Blend with a hand blender and bring to a boil.
  5. Turn off the heat and add dissolved gelatin.  Mix well and set aside to cool to room temperature.
  6. Whip the cream and add to the strawberry mixture.  Combine well using a hand whisk.
  7. Pour the whole mixture on the cooled down base and refrigerate for at least 6 hours or until well set.

Nutrition: per serving (1/12 of cake) – 292 calories, 6.2 grams carbohydrates

Best Black Beans

One of our favorite restaurants in a locally owned Cuban restaurant. We seldom make Cuban or Mexican food at home as it is just so easy to go and pick up. However, we have found a couple favorite meals which we do create at home. Black beans are a great side for these dinners – a nice complex carb rich in fiber. We found a recipe at All Recipes that Mike was able to make his own. The girls have enjoyed them by themselves or served over white rice. Enjoy…
black beans

Best Black Beans


  • 1 (16 ounce) can black beans  (I found the organic Black Beans are 19 carbs for 1/2 cup)
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1/4 green bell pepper, chopped
  • 1/4 cup cilantro, chopped
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon tabassco
  • 1 teaspoon salt


  1. In medium saucepan combine, beans, onion, green pepper, and garlic and bring to a boil.
  2. Reduce heat to a medium-low.  Season with cilantro, cayenne, tabassco, and salt.  Simmer for about 45 – 60 minutes.

Chocolate Fudge Crumb Bar

Ellen has been saving funny quotes on pinterest and one of her new favorites is “Sugar Free Chocolate – my pancreas is dead not my taste buds.”  But there are times when you want a nice rich dessert and that is possible with low carb.  Now low carb, does not always mean low fat – after all there has to be something in these desserts that makes them taste so good.  So, they are still a treat – but so nice to have a variety of treats.   We found this little gem on All Day I Dream About Food.  They were not my favorite – but I am not a big coconut fan.  Everyone else in the house loved them though – so they are a keeper.


Chocolate Fudge Crumb Bar

  • Servings: 20 - 24 bars
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  • 2 cups almond flour
  • 3/4 cup unsweetened coconut – shredded
  • 1/2 cup Swerve Sweetener – granual
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 1 tsp vanilla extract


  • 1 3/4 cup whipping cream
  • 2/3 cup Swerve Sweetener – powdered
  • 6 ounces unsweetened chocolate, finely chopped
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon xantham gum


  • Preheat oven to 325 F and grease the bottom of a 9×13 baking pan.
  • In a large bowl, whisk together almond flour, coconut, swerve granular sweetener and salt.
  • Stir in butter and vanilla extract and toss until the mixture resembles coarse crumbs.
  • Press 2/3 of the mixture firmly into the bottom of the baking pan. Bake 8 minutes, until golden on the edges – then remove (note it will not be cooked completely yet)
  • In a large saucepan heat whipping cream and powdered sweetener over medium heat, stirring to combine.  Bring to barely a simmer and remove from the heat.  Add finely chopped chocolate and allow to melt for 5 minutes.
  • Whisk filling until smooth, then add the vanilla.  Sprinkle the surface with the xantham gum and whisk vigorously to combine.
  • Pour filling over the crust and spread to the edges.
  • Sprinkle the surface with the remaining 1/3 crumb mixture.  Bake 22 – 25 minutes, until topping is a golden brown.  Remove and let cool completely.

Nutritional Information – per serving (1 bar is 1/20 of the recipe) – 200 Calories, 7.25 grams Carbohydrates

Sugar-Free Pumpkin Spice Syrup


Fall is a favorite season around our house.  Ellen has always been a Starbucks fan and loves the pumpkin spice latte.  However, when you are counting carbs, Starbucks is not always your best friend – especially if the syrup you like does not come in sugar free.  So, we found this recipe on an Edible Mosaic and decided to make our own sugar free pumpkin spice syrup.  Now she can have her latte’s at home without any issues.

I made a pretty huge batch and a couple tweeks to the original recipe, but I just froze some of the syrup – so maybe our PSL will last even longer than Starbucks season.DSC_0051

Sugar-Free Pumpkin Spice Syrup

  • Servings: yields 2 1/4 cups of syrup
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  • 3 cups water
  • 3/4 cups pumpkin puree (canned is fine – just use solid-packed pumpkin, not pumpkin pie filling)
  • 1 Tablespoon coconut oil
  • 1 Tablespoon cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon ground cloves
  • pinch of salt
  • 1 1/2  Tablespoons Stevia
  • 2 teaspoons vanilla extract


  1. Whisk together all ingredients except vanilla in a small saucepan over medium heat.
  2. Bring to a boil, then turn heat to simmer and cook until thickened to your desired consistency (typically 20 – 25 minutes)  whisking occasionally.
  3. Turn the heat off and stir in the vanilla.
  4. Store the syrup in the fridge and use it for lattes.
  5. Once chilled, if desired you can reheat prior to using.
  6. Use 2 Tablespoons of syrup per 8 ounce latte.

Baked Sweet Potato Fries

So if you are on a low carb diet many times that means no pasta, potatoes, rice, etc.  But for Ellen we find it important that we just watch the carbs each day but do not deny her foods.  She will have this lifestyle the rest of her life.  We LOVE sweet potato fries, and a sweet potato is one of the “good” carbs since it is a complex carb.  So, this side dish has become an easy staple in our household.  Thanks Six Sisters for the basic recipe that we have now made our own.  Enjoy!!

sweet pot fries

Baked Sweet Potato Fries


  • 3 – 4 small to medium sweet potatoes.  3 medium potatoes work well for 4 – 5 people.
  • 2 – 3 Tablespoons Olive Oil (2 T for 3 pots, 3 T for 4 pots)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 Tablespoon Corn Starch


  1. Preheat oven to 450 degrees.
  2. Wash and peel the sweet potatoes.  Slice them into “fry” pieces.
  3. Place the sweet potatoes in a large zip lock bag.
  4. Add the rest of the ingredients.
  5. Close the bag and shake until all the potatoes are evenly covered.  (Note – you can do this and let them sit for up to an hour in the bag if you are a taxi service in the afternoons too and need to do this part earlier)
  6. Line a cookie sheet with Parchment Paper and spread the contents out.  Try to have a single layer of fries.
  7. Bake for 40 – 45 minutes.  Pulling out halfway through and flipping the potatoes over to brown both sides.

Nutritional Information – 1 cup of fries – 114 calories, 27 g carb

Grilled Chicken Wraps

A nice summer grilled dinner is one of our favorites and Bar B Que chicken is a wonderful mix.  We found a great idea for a BBQ chicken grilled wrap  from Recipes for Healthy Living that has become a staple this summer – especially with our baked sweet potato fries.  To keep it low carb friendly, I spent time finding the best BBQ sauce.  For us it was Marks’ Feed Store Sauce, a local restaurant.  Their sauces have only 7 g carbs for 2 Tbsp.  You can also search for a new favorite sauce at your local grocery!  Hope you enjoy!


Grilled Chicken Wraps


  • 1.5 pounds boneless, skinless chicken thighs
  • salt and freshly ground pepper
  • 1 small onion
  • 1/4 cup low sugar BBQ sauce
  • package of Mission Carb Balance Tortillas
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes


  1. Preheat grill, or stove top grill
  2. Remove visible fat from the chicken and season with salt and pepper to taste.
  3. Slice the onion in rings
  4. Place the chicken and onion slices on the grill.  Cook for 5 minutes.  Turn chicken and onions over and grill 3 minutes.
  5. Spoon BBQ sauce over chicken and onions and grill another couple minutes till chicken is 165 degrees.  Transfer to a plate and cut the chicken into small bite size pieces.
  6. Meanwhile, wrap the 8 tortillas in aluminum foil and add to the grill for 3 minutes to warm.
  7. Fill each tortilla with chicken and onions.  Serve with lettuce, tomatoes, and a little extra sauce if desired.

Nutritional Information – 1 serving (2 wraps) – 52 g carbs (based upon the tortillas and sauce listed above)