NE W! KetoCal Recipes… helping to simplify the ketogenic diet. Delicious • Easy to prepare • Enjoyable for all ages Improving lives through specialized nutrition solutions A special thanks to the creators of these delicious and simple to prepare recipes. Emma Williams, Founder/Chief Executive – Matthew’s Friends, www.matthewsfriends.org. Beth Zupec-Kania R.D., C.D., Program Planner – The Charlie Foundation, www.charliefoundation.org. Please continue to visit our new website for more helpful KetoCal recipes @ www.MyKetoCal.com. Nutrition Information: Nutrients Per 100 g Calories 720 Protein, g 15 Fat, g 72 Carbohydrate, g 3 Vitamins Vitamin A, IU (mcg) 1265 (380)ª Vitamin D3, IU (mcg) 208 (5.2) Vitamin E, IU (mg aT.E.) 11 (7.4) Vitamin K, mcg 40 Thiamine, mg 0.64 Riboflavin, mg 0.64 Vitamin B6, mg 0.64 Vitamin B12, mcg 1.3 Niacin, mg 7.5 Folic Acid, mcg 190 Pantothenic Acid, mg 2.6 Biotin, mcg 12.5 Vitamin C, mg 60 Choline, mg 480 Inositol, mg 135 (US formulation - please see ª for the two nutrients that differ in the Canadian formulation) Per 100 mL* 144 3 14.4 0.6 253 (76)ª 41.6 (1) 2.2 (1.5) 8 0.13 0.13 0.13 0.26 1.5 38 0.52 2.5 12 96 27 Minerals Calcium, mg Phosphorus, mg Magnesium, mg Iron, mg Zinc, mg Manganese, mg Copper, mcg Iodine, mcg Molybdenum, mcg Chromium, mcg Selenium, mcg Sodium, mg Potassium, mg Chloride, mg ªKetoCal Per 100 g 800 650 110 11 5.8 1.6 600ª 82 26 19 34 300 1080 500 Per 100 mL* 160 130 22 2.2 1.2 0.32 120ª 16.4 5.2 3.8 6.8 60 216 100 - Canada formulation Vitamin A, IU (mcg) Copper, mcg 1500 (450) 800 300 (90) 160 * Recommended dilution of 4 mL of water to 1 g of powder .com Ingredients: Hydrogenated Soybean Oil, Dry Whole Milk, Refined Soybean Oil, Soy Lecithin, Corn Syrup Solids, Tripotassium Citrate, Tricalcium Citrate, Potassium Chloride, Tricalcium Phosphate, Choline Bitartrate, Magnesium Hydrogen Phosphate, Calcium Phosphate, Magenesium Acetate, Trisodium Citrate, M-Inositol, L-Isoleucine, L-Tryptophan, Artificial Flavor (Ethyl Vanillin), L-Ascorbic Acid, Ferrous Sulfate, Artificial Sweetener (Aspartame), L-Carnitine, Taurine, Zinc Sulfate, DL-Alpha Tocopheryl Acetate, Nicotinamide, Magnesium Sulfate, Calcium-D-Pantothenate, Copper Sulfate, Artificial Color (Beta Carotene), Thiamin Hydrochloride, Pyridoxine Hydrochloride, Riboflavin, Vitamin A Acetate, Folic Acid, Chromium Sulfate, Potassium Iodide, Sodium Molybdate, Sodium Hydrogen Selenite, Phylloquinone, D-Biotin, Vitamin D3, Cyanocobalamin. Tips for preparing recipes with KetoCal ® · Gather several small bowls or containers for weighing ingredients. · Weigh all ingredients before preparing recipe. · After weighing a dry ingredient, you may ‘zero’ the scale to carefully add another dry ingredient to the same container. Weigh the higher volume ingredients last. · Use a rubber or silicone spatula to fully clean each container. · Recipes with KetoCal® will cook or bake faster than regular recipes. You may need to adjust the baking time to prevent over-cooking · Use aluminum foil muffin liners or sheets to line baking containers. This will keep the fat from seeping away from the product. Do not use paper liners as they will absorb the fat. · All recipes are available in the KetoCalculator™ program as a food product listed in the Fat Category of the food directory as “KetoCal® Recipes.” This will allow you to create a serving from the recipe and incorporate them into meals or snacks. For example, you may add 20 grams of KetoCal® 3:1 Pudding even though the complete recipe makes 45 grams. · If you include a recipe in a meal or snack, you can alter the ratio by adding other foods such as adding whipped cream to the KetoCal® 3:1 Pudding to raise the ratio to 4:1. · You may also divide the prepared recipes to use as snacks or partial meals. For example, half of the Almond-Coconut Cookie Recipe yields 100 calories, 3:1. · Recipes may be batched to save time. It is important to make a single recipe first then weigh the final product. Make a batch recipe by multiplying each ingredient by 10. Weigh the final product then divide this weight by the weight of a single recipe. This will give you the weight of a single serving then weigh out 10 single servings. · 36% Cream = Heavy whipping cream PAGE 4 Crème Brulee 400 Calories, 4:1, Weight of Prepared Recipe: 110 grams Grams 1 82 26 5 Ingredient Pure vanilla extract Cream, 36% Egg yolk – raw KetoCal® powder – Nutricia North America Instructions 1. Mix together the first 3 ingredients until well blended. 2. Mix in 10-15 drops of liquid sweetener. 3. Stir in the KetoCal® powder with small spatula. 4. Pour batter into an ungreased ramekin or custard dish. 5. Bake at 325°F for 25 minutes until light golden brown and spongy. Serve Crème Brulee cold. Very good with whipped cream! 0 in*Liquid sweeteners such as Sweet 10®, Sweet’n Low®, or Stevia®. PAGE 5 Pudding with Heavy Cream 100 Calories, 4:1, Weight of Prepared Recipe: 53 grams Grams 16 1 6 60 Ingredient Cream, 36% Jell-O® sugar free, low calorie gelatin dessert – powder (any flavor) KetoCal® powder – Nutricia North America Water Instructions 1. Weigh sugar free Jell-O powder in a small bowl. 2. Heat about ½ cup of water to a boil then weigh out 60 grams and stir into sugar free Jell-O. Allow to cool for about 3 minutes. 3. Stir KetoCal® powder into Jell-O mixture with a small spatula until smooth. 4. Add the cream and mix again. 5. Refrigerate for at least 2 hours. Blueberry Muffins (Recipe adapted from Emma Williams’ recipe collection from Matthews Friends) 604 Calories, 3:1, Makes 3 muffins (201 Calories each) Pudding Grams 21 15 23 23 21 26 104 Calories, 3:1, Weight of Prepared Recipe: 45 grams Grams 1.3 14 60 Ingredient Jell-O® sugar free, low calorie gelatin dessert – powder (any flavor) KetoCal® powder – Nutricia North America Water Instructions 1. Weigh sugar free Jell-O powder in a small bowl. 2. Heat about ½ cup of water to a boil then weigh out 60 grams and stir into sugar free Jell-O. Allow to cool for about 3 minutes. 3. Stir KetoCal® powder into Jell-O mixture with a small spatula until smooth. 4. Refrigerate for at least 2 hours. PAGE 6 Ingredient Cream, 36% Blueberries, fresh Egg (raw, mixed well) KetoCal® powder – Nutricia North America Almond flour (whole ground blanched almonds)* Butter Instructions 1. 2. 3. 4. 5. 6. 7. 8. Weigh all ingredients into small separate containers. Mix together the dry ingredients; KetoCal® powder and almond flour. Melt the butter. Allow to cool for approximately 1 minute. Mix egg and cream into melted butter until well blended. Stir mixture into dry ingredients. If desired, stir in several drops of liquid sweetener**. Spoon mixture into foil muffin cups in a muffin tin. Bake at 325°F for 20 minutes. Refrigerate in a sealed bag for up to 2 days. Muffin may be frozen. *Almond flour is the same as almond meal; whole ground blanched almonds. **Liquid sweeteners such as Sweet 10®, Sweet’n Low®, or Stevia®. PAGE 7 Almond-Coconut Cookies Pancakes or Waffles (Recipe adapted from Emma Williams’ recipe collection from Matthews Friends) (Recipe adapted from Emma Williams’ recipe collection from Matthews Friends) 399 Calories, 3:1 203 Calories, 3:1, Weight of Prepared Recipe: 32 grams Grams 2 5 13 6 8 – Ingredient Coconut flour – Bob’s Red Mill® Organic Egg (raw, mixed well) KetoCal® powder – Nutricia North America Almond flour (whole ground blanched almonds)* Butter Almond extract Instructions 1. 2. 3. 4. Melt butter then add to egg. Add in 5 – 10 drops of almond extract to egg mixture. Add several drops liquid sweetener**. Mix well. Mix together the dry ingredients; coconut flour, KetoCal® powder and almond flour. 5. Stir egg mixture into dry ingredients until well blended. 6. Form into 6 small balls on cookie sheet. You may press down to create a flat cookie. 7. Bake at 325°F on center rack of oven for 8 – 10 minutes *Almond flour is the same as almond meal; whole ground blanched almonds. **Liquid sweeteners such as Sweet 10®, Sweet’n Low®, or Stevia®. PAGE 8 Grams 20 20 10 25 14 24 Ingredient Cream, 36% Blueberries, fresh Egg yolk – raw Egg white – raw* Butter KetoCal® powder – Nutricia North America Instructions 1. 2. 3. 4. 5. 6. Melt butter, stir in egg yolk and cream until well blended. Mix KetoCal® powder into above mixture. Whip the egg white from 1 large egg white and then weigh out 25 grams. Fold egg white into batter. Fold in blueberries. Spray small frying pan or waffle iron with oil spray and warm to medium heat. Fry batter to desired doneness. 7. Very tasty served with melted butter flavored with several drops of maple flavoring such as Bickford. *1 large egg contains approximately 34 grams of egg white. When egg white is whipped, it will expand several times in volume; however, it remains the same weight. PAGE 9 Ideas for Flavoring KetoCal: * · Sugar-Free Jell-O® · Water Sensations®; Water Sensations is a clear liquid flavor enhancer for water. It contains only natural flavors. It is sweetened with Sucralose, a zero calorie, non-sugar sweetener. (www.watersensations.com) · DaVinci Sugar-Free Syrups: No Calories. No Carbs. Sugar Free. Great Taste. Sweetened with SPLENDA® Brand Sweetener. (www.Davincigourmet.com) More Ideas for Snacks and Treats: No Bake Fudge 303 Calories, 4:1, Weight of Prepared Recipe: 61 grams Grams 1.8 4.5 16 – 30 9 0.5 Ingredient Hershey’s® Cocoa (unsweetened) Coconut flour – Bob’s Red Mill® Organic KetoCal® powder – Nutricia North America A pinch of salt Cream, 36% Butter Pure vanilla extract Instructions 1. Mix together the dry ingredients; cocoa, coconut flour, KetoCal® powder and salt · KetoCal can be kept in the freezer for a maximum of one week · Freeze KetoCal to make “slushies” or “ketocubes”. 1. Based on your dietitian’s prescription, calculate the amount of KetoCal required to meet the caloric value of a snack (i.e. 125 calorie snack = 17.3 g of KetoCal powder.) 2. Mix with water. (Number of cubes per snack very with amount of water added.) 3. Pour the formula into an ice cube tray to make small “ketocubes” and place a small stick in the middle. · Combine KetoCal with diet soda for a sweet bubbly treat.* · When it is cool outside, use KetoCal to make a warm, soothing drink. KetoCal can be safely heated to 122o F. Do not use a microwave to heat KetoCal. 2. Stir melted butter into cream and mix well. 3. Stir in vanilla extract and several drops of liquid sweetener* 4. Form dough into a 3 x 2 inch rectangle on a piece of aluminum foil. * The dietitian should be consulted to determine if these items can be safely added to the diet. 5. Refrigerate until firm, about 1 hour. Divide into pieces for snacks. *Liquid sweeteners such as Sweet 10®, Sweet’n Low®, or Stevia®. 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