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Yep, i'm totes giving this a whirl with the herbs, Kel.

I think it's a great idea for a base, venus! And I'd def add in some Italian herbs, garlic powder, onion flakes, sea salt etc - just as you're thinking, Kel. Yum! If it can be picked up like a normal slice, great!

Hey Sherrie, I'd love to know how you made the pistachio brittle! I recently made a successful low carb sweetened condensed milk with cream, butter and xanthan gum - I was well rapt - as I've been on the hunt to make a dulche de leche too!

If you google "Low carb ranch dressing" there are heaps of recipes. I first tasted Ranch dressing as a kid as my Dad had an American girlfriend who was hysterical, beautiful and a rad cook. I have been in love with Ranch Dressing ever since.

Aww shucks, Serena

Oh wow - that looks awesome Chris!

Omg - as Dionne Warcwick would sing I'm "hopin' and wishin' and hopin' and prayin'..." Nice find Chris, they would make ace choc-chip cookies!

I just do not possess a green thumb, I lament. I can kill cactus! Plus the possums around here would go for anything I grew if I did have one.

So rapt you liked it Stella's Mum!! Chocolate, maple, strawberry, blueberry..go for it!

Awww thanks Serena. It's really nice to be a part of this site so I can share my cooking with others. Living alone, I don't get the chance to spoil others on a daily basis, so it's fun for me to share here!

Again, many thanks for the info mate!

I should warn everyone, I tried a bite of one of my popsicles and it was no good (unlike the excellent milkshake) - I had to scrap them. They were just icy and yuk. So just enjoy as a shake peeps.

These are delish if you have a thing for peppermint like I do. And hey, how camp is this pic I took?! All that's missing are some pink flamingos. Pink Peppermint Fat Bombs 125g cream cheese, softened 3 tbsp butter, softened 3 tbsp thickened cream 1-2 tsp coconut oil 2-3 tsp natvia icing sugar, or to taste Peppermint extract, to taste A few drops of pink food colouring Blitz everything together with a stick mixer, divide amongst 4-6 silicon muffin cups (or any silicon mould you fancy) and freeze …

Hey Stella's Mum, oh you're very welcome, I hope you enjoy some of the recipes I've added. I am a passionate cook, but often don't have time to get really creative in the kitchen when life get's busy - but I've had a lazy summer to just get stuck into cooking, it's been heaven! And yep, Queens SF maple can be found at Woolies (perhaps Coles too?) wher you buy the Jelly. And Di is right, the writing is small, so it's not immediately evident that it's sugar free. Annoyingly, I walked past for year…

It's all very confusing But I did some research on the net too, and it seems that chia are low carb, and the carbs are mostly fibre like flax (like you said earlier Sherrie), and I'll def avoid products from China. There are quite a few dodgy products from China I've heard.

That's really good to know, Serena. I'm beginning to get interested in natural health and beauty, and have been eyeing off cod liver oil to support oral health (teeth are bones right), so it's great timing to get all this info and feedback from you guys

Us and acronyms don't mix Bianca

Thanks Serena Di, I only made half a batch because I wanted to see if it would work first. But if you look at the lipstick and leisure site, I think it saud 4 servings? I ate half of my (half batch), which was a tiny amount, but I was full afterwards!!

I found this recipe from lipstickandleisure.com I made it tonight, which was very filling, and the rest is in the freezer ready to be thrown into a pot at a moments notice. I warn you though, you basically blanch the pasta for 10 seconds and drain immediately! I added garlic powder to my dough. Here's a pic I took too. Low Carb Pasta 4 eggs 125 g cream cheese 1/2 cup psyllium husk powder Blend all ingredients together with a food processor or stick mixer. Allow to sit for 10 minutes to thicken u…

I've never tried a quest bar, but I like the idea of baking it! That's really interesting about the goodness of bone broth and gelatin, I'm loving all this new info guys, thanks.