RSS Feed

Monthly Archives: August 2012

Ep 6: PNP Poppers w Big Brother’s Will Wikle (1.8g carbs)

Hi again all you kooky cooking kids!

This week’s episode I’m showing you all how to Party & Play in the low-carb goodness way with some tasty jalapeno pepper n prosciutto poppers. Now I dont just want you to sniff these poppers kids! Make them for your next kiki and enjoy them guilt free because I “breaded” them in my special “breading” made out of flaxseeds, parmesan cheese, panko, and parsley. (ONLY 15g of carbs compared to regular breadcrumbs which have 40g!!)

And you KNOW I just had to have someone who loves to party n play over to help me make these yummy poppers. What better person than party host and Big Brother star Will Wikle!?

He sure was popping his booty all over my kitchen in the process.

And we learned some new vocabulary words while we PNP’d together too!

If you would like to make these poppers just follow these simple directions below. And don’t forget to ALWAYS PNP responsibly!

Glenn’s PNP Poppers (Jalapeno Pepper n Prosciutto Poppers) 

You Will Need: 

Cookie Sheet

Wax Paper

8 jalapeno peppers

8 slices of prosciutto

4oz light cream cheese

2T shredded sharp cheddar

1T chopped chives

1T mixed seasoning (I used salt-free Mrs. Dash)

1 lime

Pinch of salt

1 Egg

For “breading” –

2T panko

1/4C Flaxseeds

2T Dried Italian flat leaf parsley

1/4C Parmesan Cheese

To Make Poppers:

1. Preheat oven to 400 degrees

2. Mix together cream cheese, cheddar, chives, mixed seasoning, salt, and juice of 1/2 the lime in a bowl

3. Slice jalapenos lengthwise and remove membranes and seeds. You can keep some seeds in for added spice but i removed mine.

4. Spread about 1T of the cheese filling mixture into each pepper half

5. Wrap each filled pepper half with 1/2 slice of prosciutto being sure to seal the open end of the pepper with the prosciutto

6. In a small bowl beat together the egg with the juice of the other half of the lime

7. Dip each pepper half into the egg & lime mixture, then into the “breading” mixture to coat completely

8. Line a cookie sheet with wax paper and place each “breaded” popper on tray

9. Once all coated pop them into the oven for about 15 minutes until golden brown and bubbly

10. Cool for a couple minutes before serrrrrving and ENJOY!

Makes 16 poppers for about 4-5 people


Episode 5: Mean Eggs & Ham w Markus (1.1g carbs)

Hi  kids!

This week i thought it would be great to show you a great low-carb breakfast treat that I have been making for years – eggs baked into little ham cups. This is a recipe my nana used to make for us when I was younger and each time she would fill the cups with an assortment of things, veggies, rice, even more meat. This is a simple version I did with just gruyere cheese, garlic, and a splash of tabasco for a needed kick of spice. They come out pretty mean, hence my nickname for them – Mean Eggs & Ham.

Of course you can fill them with anything and everything your heart desires! Just be sure to be carb-conscious and nice to your body, not mean.  Speaking of being mean, who better to help me with these cups than the bitchiest Door Girl in the city- Markus!

Markus was a big help (headache?) in the kitchen but decided to set the record straight on who really is a VIP in this town, and what the hottest parties are right now. Oh yeah, she also thought she could smoke in my kitchen!

Watch Markus cook, dish, serrrve and open up to me as we perfect this awesomely mean breakfast treat together!

If you want to make these at home just follow the simple directions below and enjoy!

Glenn’s Mean Eggs & Ham

You will need:

One 12 muffin muffin tin

Non-stick cooking spray

12 slices of thickly cut ham

12 eggs

6 teaspoons of garlic

12 teaspoons of any kind of cheese (I used gruyere)

6-12 tbsps of heavy cream

Tabasco sauce

Salt & Pepper

Scallions or chives for garnish

To Make Mean Eggs & Ham:

1. Preheat oven to 400 degrees

2. Spray muffin tin with non stick cooking spray

3. Lay 1 slice of ham in each muffin cup

4. Place 1/2 teaspoon of garlic and 1 teaspoon of cheese into each cup of ham

5. Crack 1 egg into each cup

6. Fill each ham & egg cup with about 1/2-1T of heavy cream being sure not to overflow

7. Sprinkle salt and pepper on top of each egg to taste

8. Drizzle some tabasco sauce over yolk to make it red and spicy

9. Bake at 400 degrees for 12 minutes for a soft runny yolk or 15 minutes for a hard yolk

10. Let cool for 3 minutes and serve with chopped scallions or chives

Be sure to comment below and tell me what you think of these Mean Cups! And dont forget to always make cooking a KIKI!

Episode 4: Chocolate Peanut Butter Protein Ice Cream w Matt Camp (10g carbs)

Hi Again Kids!!

It’s hot out there so I thought what better way to cool off then with a tasty low-carb treat – ICE CREAM! You’re probably thinking what the hell?! But seriously did you know you can literally put your favorite protein with milk in an ice cream maker and presto! ICE CREAM! Not lying, and if youre smart and carb conscious about the ingredients you use you get a frosty treat that’s not only deliciously good but ALSO good for you!

I know I know I know, who even has an Ice Cream maker, especially in this cramped city of New York but this recipe is perfect for anyone, ice cream maker owners or not. I learned a great way to make ice cream in camp when I was younger that involves kosher salt, ice, ziploc bags and lot of shaking!

And speaking of Camp and shaking, who better to help shake up these low-carb frosty treats other than Go-Go God and professional booty shaker himself, Matt Camp!

Matt stopped by and told me that he’s lactose intolerant, WHO KNEW?! Not to worry all you “lactarded” boys and girls out there, this recipe uses almond milk so it’s perfect for all of you who are lactose and soy free! Watch this lactarded boy shake it up right, all in the name of low-carb creamy goodness!

If you want to make this at home, it’s super easy. Basically take your favorite milk based protein shake and throw it in your fancy ice cream maker, or use the two Ziploc bag method! Never fails!! For instructions on what I did read on below. Please note that this recipe is for 2 people so half it if you’re just making for yourself.

Glenn’s Chocolate Peanut Butter Protein Ice Cream:

You will need:

Blender bottle

2 scoops of your favorite protein powder (I used Isopure cookies and cream)

2 cups of unsweetened almond milk

2 tbsps of unsweetened baking cocoa

2 tbps of Stevia sweetener

2 tbsps sugar-free or very low-sugar peanut butter softened to room temp or in microwave (I used low-sugar creamy peanut butter from Trader Joe’s which actually has 1g of sugar per 2T so technically this recipe has .5g of sugar. MY BAD!! The label said NO-SUGAR! Shoulda read the fine print)

Ice Cream Maker OR

1 small ziploc bag

1 gallon ziploc bag

2-4 cups of ice

3/4 cup kosher salt

To make ice cream

1. Combine almond milk, protein powder, cocoa, stevia, and peanut butter in blender bottle

2. Shake until nicely combined

3. Pour half into ice cream maker and turn on. Depending on how good your maker is, the ice cream may require additional freezing for that great ice cream texture and consistency

4. Pour other half of protein mixture into small ziploc bag

5. Fill gallon ziploc bag with ice and kosher salt

6. Place smaller bag of protein mix into gallon bag with ice and salt and seal tightly

7. Shake bag vigorously for 5-10 minutes until you get the desired ice cream texture you like. Longer will be thicker.

8. Scoop out and enjoy!

Try this at home and tell me what you think kids!!


Episode 3: Nasty Pigs in a (Almond Flour) Blanket with Jay Roth (1g carbs)

Hey kiki kids!

This week we’re getting real NASTY and cooking up low-carb pigs in almond flour blankets! I really just discovered almond flour this year since going low-carb and it truly is amazing. It’s just ground up almonds so it’s rich in nutty flavor and much much lower in carbs than white flour. (Only 6g per serving vs white flour which has 22!)

There’s a million different recipes for dough with this amazing flour but I came up with one a little sweet with a drizzle of honey and little savory with mustard seeds IN THE DOUGH! Almond flour can be kind of hard to find but try Whole Foods which has amazing flour alternatives of all kinds. Trader Joe’s also sells an almond meal which is pretty much the same thing. Hope you like it and try this recipe next time you have the girls over for a kiki!

I called them “Nasty Pigs” because they’re just weenies wrapped in nuts. *wink* The recipe was also inspired by one of my favorite stores in Chelsea called Nasty Pig which sells awesome clothes that look great on everyone. Check them out at or head on down and see them if you’re in NYC at the address below.

And seriously, who better to drop by and help me make these Nasty Pigs in a blanket other than Nasty Pig store manager and jockstrap box model Jay Roth himself?!

We certainly had QUITE the time dishing and serrrving and getting really REALLY nasty! (In the low-carb cooking kind of way of course!)

If you would like to make these at home it’s super simple! Try em and let me know what you think!

Glenn’s Nasty Pigs in an Almond Flour Blanket 

You will need: 

Cookie sheet

Wax Paper

Rolling pin

Pizza Cutter

Pastry Brush

1 1/2 Cups of Almond Flour (I used Bob’s Red Mill from Whole Foods)

2 Eggs

2T Cold Diced Unsalted Butter

1/2 – 1 teaspoon of honey, depending how much sugar you can have/want

1 teaspoon of dried ground mustard seeds

Pinch of salt

32 cocktail weenies (I used Nathan’s)

To Make Nasty Pigs:

1. Combine almond flour, 1 egg, butter, honey, mustard seeds and salt in a bowl with a fork until it forms a nice ball of dough.

2. Cover bowl with plastic wrap and place in fridge for 20 minutes to set

3. Line a cookie sheet with wax paper and cut 2 more pieces of wax paper for rolling out the dough

4. Once dough is set, place on one piece of the wax paper and put the other one on top

5. Preheat the oven to 400 degrees

6. Gently pound out the dough, then roll into a nice large circle (should just peek out from the wax paper)

7. Remove top sheet of wax paper and cut into 32 equal slices like you’re cutting a pizza pie

8. Starting from the outside of the circle gently roll each cocktail weenie in the dough slices and place on wax paper lined cookie sheet. (Note that since almond flour is more mealy and not like a dough it has a tendency to break easily, go slow and easy and guide it through with your finger so as not to tear the dough too much)

9.  Once all arranged neatly on the cookie tray, beat the other egg in a small bowl and gently brush the top of each piggy with a pastry brush. This will make them nice and golden brown while they bake.

10. Bake at 400 degrees for 15 minutes then serrrrrrrve with your favorite carb-conscious dipping sauce. Mustard always does the trick for me, and ZERO carbs!

Enjoy these Nasty Pigs responsibly! OINK!