Pecans in a low carb diet
You need to look for the sugar free variety which can get quite expensive. Pour the mixture into a 9 X 13 baking pan and bake fore about 35-40 minutes turning over and breaking up the pecans (they will stick to the pan and to each other) every 10 minutes or so. Making sure the dry ingredients get a chance to coat all pecans. Fiber keeps you fuller longer and will keep your blood sugar steady -- an important element to low-carb eating. And, 1 ounce of pecans provides 10 percent of the recommended Daily Value for fiber. Pecans are also heart healthy -- almost 90 percent of the fats (oils) in pecans are unsaturated. It has since become my go to recipe for something that will always add that sweet crunch that will keep me on the straight and narrow. I find they make great toppings for a low sugar ice cream dessert.
Pecans contain more than 19 vitamins and minerals -- including vitamin A, vitamin E, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc. Use ground pecans as a coating for fish, chicken or pork. Here are five easy ways to add more nutrient-dense pecans in your diet. I pulled this recipe off the net in 2003 when I was initially started low carbing. Mix dry ingredients thoroughly in large measuring cup. Beat eggs, water and vanilla until thick and foamy but not stiff. Sprinkle on your favorite salad for added crunch. If you are really watching your carbs, vanilla, pure or imitation, does have sugar in it. Did you know that a handful of pecans -- 1 ounce of pecans or 20 pecan halves -- contain only 4 grams of carbohydrates. Stir in pecans until thoroughly coated with egg mixture.
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