My hubby is a diabetic and struggles with many other health issues besides.
He served 3 tours in Vietnam and was exposed to Agent Orange. He's 100% disabled and would gladly serve again if he could.
What a difference it makes for him when he eats low carb! WOW!!!
The dear guy takes 2 insulin shots a day. The last time he began eating low carb, within 2 days he was able to drop the amount he was taking (each time!) by 20 units.
If any of you understand what I'm talking about, that is just amazing!
He's like me...a CARB-a-holic and it's tough to give it up, but once he gets psyched up, he does very well, eating lots of veggies too.
How thankful we are for all the low carb ingredients available to us in this day and age. It really helps.
This is one of his favorite dishes and I love it too.
You CAN.NOT.BELIEVE this yummy dish was made from pork rinds!
Hope you give it a try and enjoy it as much as we do. Even folks who are eating 'normally' enjoy this dish as well.
I usually double the recipe and use the whole bag of pork rinds - they're easy enough to reheat later.
I serve it with sugar free syrup and sausage and he's in 'hog heaven'...
so to speak. *0*
UNBELIEVABLE FRENCH TOAST
1/2 of (3 ozs) bag unflavored pork rinds
1/4 c. heavy cream
(I always add more for consistency)
3 pkts. splenda or equivalent sweetener
1/2 tsp. ground cinnamon
1/2 tsp. vanilla
Crumble pork rinds until they resemble fine bread crumbs. Beat eggs well; then mix in remaining ingredients and beat again. Add crushed pork rinds; mix well and allow to sit for 5 minutes. The mixture will thicken and get 'gloppy'. Preheat skillet or griddle to 375. Fry french toast in oil or butter (I normally use butter-flavored Crisco) until golden brown on both sides. Serve warm with butter and sugar free syrup.