The digital eBook version of this brand new, super-sized cookbook (including more than 300 carb-smart recipes!) is on sale this week only!
Click the book cover above, select your eBook reader and download, or click one of the handy links below...
Here's a sample recipe from the cookbook!
Thanks to Paula Johnson from Center City, Minnesota for sharing this low-carb breakfast (or anytime!) recipe.
1 c. whole-wheat flour
1 T. sugar
2 t. baking powder
1/4 t. salt
1/2 t. cinnamon
1 c. skim milk
1/2 c. canned pumpkin
2 eggs, separated and divided
1-1/2 T. oil
In a large mixing bowl, combine flour, sugar, baking powder, salt and cinnamon. In a separate bowl, blend together milk, pumpkin, beaten egg yolk and oil. Add pumpkin mixture to flour mixture all at once, stirring until just blended. Beat egg whites until stiff peaks form, then gently fold into pancake batter. Spoon 2 to 3 tablespoons batter onto a griddle sprayed with non-stick vegetable spray. Cook until bubbles begin to form around edges; turn and cook until second side is golden. Makes 2 dozen, serves 6.
Nutrition Per Serving: 153 calories, 6g fat, 1g sat fat, 63mg cholesterol, 142mg sodium, 21g carbohydrate, 3g fiber, 5g sugars, 6g protein. Exchanges: 1 starch; ½ med fat meat; ½ vegetable; ½ fat
Don't have an eReader? That's okay...you can still get a copy.
Download one of the free reading apps from Amazon
or Barnes & Noble and it's like having an eBook reader
right in your computer or your phone!