what is individual pumpkin pies?

Here is a link to the site that has the recipe I used: lowcarbluxury.com

I do not use the crust on induction though, and I even leave out the brown sugar. I put the filling into muffin tins and cook. Sometimes I also add a layer of cheesecake to make pumpkin cheesecake. Then I eat them cold with my coffee in the morning. LOVE them!

Can someone correct me if I'm wrong?

I think its ok to have greek yogurt on induction (like a soft cheese?) in small amounts.

I have found a container that is 6 net carbs. Mix with some cinnamon and splenda. Add pumpkin pie spice and a 1/4 cup of canned pumpkin (not sweetened) for variety.

I like sausages too - I avoid sausages with nitrates in them while on atkins cuz I seem to eat more processed meat while doing it.

I often have my favorite soup, which I always keep on hand!
I store it in my refrigerator, in glass canning jars w/plastic lids.
I like to drink it, you could even put it in a to-go cup.

_____________________________________________
Broccoli-Cheddar Soup

Makes 10 cups soup, serving size 2 cups (16oz)
Per serving: Calories 280, Protein 17, Carbs 12, Fat 15, Sodium 552

Ingredients:
2 bags broccoli florets (Bird's Eye frozen)
2 cups chicken broth (Swanson low sodium, low fat)
2 cups water
---------------
2 cups milk (1%)
1 bag (2 cups) sharp cheddar, shredded, Sargento


Directions:
Simmer broccoli in 2 cups chicken broth until very tender.
Add some of the water if needed.
Cool slightly, puree in blender, adding some water as needed.
Pour into 4 quart pan, stir in the rest of the water and the milk.

On medium heat, heat milk and puree until it is very hot, add cheese.
Stir until it's smoothly blended. Serve, or store in refrigerator or freezer.
_____________________________________________

From reading the Atkins book, I thought for induction it said no dairy, except for the following:

Cow, sheep & goat cheese
Cheddar/mozzarella/swiss cheese
cream cheese
1 oz of sour cream

(and no more than 3-4 oz of dairy daily)

However, I'm noticing that a lot of people aren't following the book, so I could be wrong.

Oops, you're right.
The milk wouldn't be allowed on induction.

You can dilute half 'n half with water or use soy milk or other low carb dairy alternatives.

I've noticed that dairy stalls me big time, so now if I eat dairy it's in my scrambled eggs (once a week) or a couple of tablespoons in my mashed cauliflower. I now see why Dr. Atkins advised us to limit dairy!!!

I also rarely eat dairy. Only a couple of tablespoons of sour cream a week on top of taco salads.

I used to love lettuce/meat/cheese wraps for breakfast - and i'll probably be eating them again a lot when I return to work, for breakfasts. (can't eat for at least an hour after getting up - nausea, yaaay. -.- )

I started making breakfast shakes. I use protein powder sweetened with splenda, add a few frozen raspberries, some heavy cream and water. I add a bit of psyillium. I get one or two net carbs that way and can drink my breakfast and feel up to eating better after that. I can have a boiled egg with a salad at lunch easier than for breakfast for some reason.

I just made a sausage quiche and it's quite yummy. Had to freeze half of it because it's just me and I get bored of eating the same thing day after day. Here's the recipe:

SAUSAGE QUICHE
1 pound pork sausage, browned
8 ounces cheddar cheese, shredded
6 eggs
1/2 teaspoon salt
Dash pepper
1 cup heavy cream

Put the sausage in the bottom of a large pie plate. Top with the cheese. Beat the eggs, salt and pepper, then beat in the cream. Slowly pour the egg mixture evenly over the sausage and cheese. Bake at 350º for 35-45 minutes until a knife inserted in the center comes out clean. Let stand about 10 minutes before cutting.

Makes 6-8 servings
Can be frozen

I make the sausage, egg and cheese quiche for breakfast too, but I've learned to bake them in a non-stick muffin tin sprayed with Pam. I also lighten them a bit by using 1/2 c. heavy cream, 1/2 c. water, and 4-6 oz. cheese. I like less salt (there's a lot in the cheese and sausage) and a dash of dried red pepper flakes too. Adjust the baking time if you use muffin cups.

The little breakfast muffins freeze well and are easy to pop into a zip-lock to take to work for breakfast, a snack or lunch.