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the adventures of a MAD mom

Category Archives: Appetizer/Snacks

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Casey loves lemons, and has really missed them while on MAD.  He used to squirt lemon or lime juice on chicken, taco’s, salad, fruit and just about anything that would not curdle.  But now, they just have too many carbs to “waste”, so he has lived without them for almost 2 years.  I recently had a brainstorm while going through one of my cookbooks.  If I could make a whole batch of cheesecake snacks with only a small bit of lemon and lemon rind, there might just be enough lemon taste without so many carbs.  So, starting with my pumpkin cheesecake recipe I played with different amounts of lemon juice and rind until I came up with one he both liked, and was willing to “waste” the 2 carbs on  (the “waste” is Casey’s terminology for using too many carbs on an item that may not be worth it, or that would otherwise make him give up something he wants to eat during his regular meals).

I used “Pink Lemonade Lemons” which are similar to Ureka’s, because that is what we grow, but I think it might be really nice with Meyer lemons, too.  Or even limes, for a Key Lime type dessert.

Preheat oven to 350 degrees

8 oz. package cream cheese *

1 cup whole cream *

2 eggs *

1 Tsp Vanilla

16 Scoops pure stevia or 40 drops (or to taste)

2 oz. Lemon Juice

Tbsp. Lemon Rind – just the yellow, as the white will make it bitter

Whip together cream cheese with cream until smooth, either with electric mixer or with a whisk.  Add vanilla and stevia.  Whisk in lemon juice and lemon rind until smooth.  Beat  in eggs, one at a time, until just combined.

Grease 8 – 6oz. ramekins with butter or oil.   Divide mix evenly amongst dishes.  (If you have a gram scale it should be approx. 85 grams per serving.)

Bake until just set, about 30 – 40 minutes depending on your oven. Turn oven off and let sit for 10 minutes.  Transfer to wire rack and cool completely.  Cover and refrigerate until chilled – about 2 – 4 hours.

We come up with 2 cbs. (1.93) each but make sure to count your own.  It will differ depending on the brand of cream cheese you use.

*Note, allowing cream cheese, cream and eggs to reach room temperature will make preparation much easier!


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Casey loves to start – or end – his day with this warm apple treat.

Apple – sliced to 1/4 (+/-) inch slices

1 egg (for larger pancake use 2 eggs)

1/4 c. heavy cream

2 Tbsp. Flax Meal

1 Tsp. Coconut flour

Dash Cinnamon

Stevia to taste

Coconut Oil – for frying (about 2 tbsp or enough to cover bottom of pan and keep pancake from sticking)

Turn broiler on low

Arrange apple slices on bottom of oven proof pan in melted coconut oil.  Cook,  covered, on low heat for about 5-10 minutes or until apple is soft and slightly brown on bottom.

Whip together egg and cream.  Add rest of ingredients and mix well.  Pour batter over cooked apple slices and cook covered for a few minutes.

Transfer pan to oven as far away from broiler as possible and cook until golden brown.  Watch the oven – this will only take about 2 minutes or so.   If you do not want to use a broiler, you can either finish cooking the pancake on the stove top in a covered pan or use another oiled pan to flip the pancake into to finish.  The pancake will fall apart if you try to flip it with a spatula.

Invert pancake onto a plate, apple side up.  Decorate with whipped cream if desired.


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1-2 lbs. chicken wings

salt & pepper

vegetable oil for frying

4 Tbsp butter

4 Tbsp hot sauce (we use Cholula)

1 Tbsp. white vinegar

blue cheese dressing

Rinse and dry chicken wings.  Season with salt and pepper.

Heat oil, 2-3″ in a deep pot.  Deep fry several wings at a time until golden brown, turning once to brown both sides.  (Casey likes his super crunchy).  Drain on a dish lined with paper towels.

In a small sauce pan melt butter.  Mix in hot sauce and vinegar.  Once combined, remove from heat.  Transfer to a large bowl.

Toss wings in hot sauce until generously coated.  Refrigerate any left over sauce for up to a week.

Serve with blue cheese dressing for dipping (optional)

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Modified Teriyaki Chicken Wings

Before he began the Modified Atkins Diet for Seizures, Casey loved to eat Chinese food.  I am always trying to create Chinese dishes that fit into the diet.  This is one of his favorites.  He takes a few to school for lunch, to sporting events or just eats them for snack.  They are easy to travel with, and can be eaten at room temperature.

1 C. Soy Sauce (Kikkoman brand has no carbs)

3/4 C. Water

1 Tbsp. Toasted Sesame Oil

1/2 Tsp. Chili Oil – optional

2 Tbsp. White Vinegar

3 scoops pure stevia powder or equal

2 Garlic cloves minced

1″ fresh ginger, minced (or 1/2 tsp. dried ginger if fresh not available)

1-2 large stocks lemongrass, thinly sliced (omit if unavailable)

4 scallions, thinly sliced

2 lbs. chicken wings

Mix together all ingredients except for the chicken wings.  Pour into 9×12 glass baking dish.  Rinse chicken wings and pat dry.  Place wings in mixture and let marinate overnight, turning at least once.

Pre-heat oven to 375 degrees.  Remove chicken wings from marinade.  Place on well oiled cookie sheet.  Bake for 1 to 1-1/2 hours, turning every 15 minutes.

There are many variable ingredients, and your teams advise may differ on infusing flavor, so please be sure to check all labels when calculating carbs for this recipe.  Since we only marinate in the sauce, but don’t use any of the ingredients, we count these only as protein.

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1/2 medium avocado, preferably Haas

1 tablespoon chopped fresh cilantro

1 tablespoon finely chopped red onion

1/4 jalapeno chiles, stemmed, seeded and finely diced

1 teaspoon grated lime rind

1/2 teaspoon white vinegar

1/4 to 1/2 teaspoon coarse salt

1/4 to 1/2 teaspoon hot sauce (we use Cholula)

freshly ground pepper

olive oil

Peel avocado and remove the seed.  Place in a mixing bowl.  Mash with the back of a fork until chunky.  Add remaining ingredients and mix with spoon.  Drizzle with olive oil and grind some fresh pepper on top.

I serve this with a quesadilla made with a low carb tortilla and a mix of mexican cotija and sharp white cheddar cheese.  You can add some chopped roasted chicken and/or steak to make a main dish, or serve as a snack.  Casey likes to eat these while watching the Super Bowl or the Stanley Cup.

A traditional guacamole uses lime juice in place of lime rind.  Casey likes to save the carbs, but you can use lime juice if you factor in the carbs.  I estimate this whole recipe of guacamole at 3 carbs, and over 30g. of fat.  Add a quesadilla (ours is 3 carbs) and you have a perfect MAD meal.

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Deep Fried Rutabaga Chips

You can use turnips for these, too, or probably any root vegetable.

1 small Rutabaga, thinly sliced


Oil for frying

Take a deep pot and add a few inches of oil – enough to deep fry in.  Heat oil on med/high.

Place rutabaga slices into hot oil and fry until golden brown.   You can adjust thickness to your taste.

Place on paper towels to soak up oil, and toss with salt.

These are a great alternative to chips.  Casey likes to eat them with malt vinegar splashed on top.

You can alternately bake them in the oven.  I toss them with a little olive oil and salt, and bake them at 375 degrees until golden brown.

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Baked Rutabaga Chips

1 small rutabaga has approximately 7 carbs, while 1 small turnip has approximately 6 carbs.

This is a very simple treat that can be made in a matter of minutes.

Modified Akins Diet for Seizures - MAD LowCarb Steamed Apple Treat

Ceramic bowl by the talented Leslie Anton

1 small apple, cored, peeled and sliced

1/2 tsp. vanilla

2 tbsp water +

2-3 scoops pure stevia powder (or other sweetener of choice)

1/8 tsp. cinnamon

Put all ingredients into a small pan, mix and simmer until apple is soft.  Add more water, a tablespoon at a time, if needed.  Place in bowl and sprinkle cinnamon/stevia over the top.

Casey likes to pour these over some low carb french toast or waffles, and top with Walden Farms Caramel Sauce or Walden Farms Maple Syrup.  It’s a great way to start the day!

Recipe makes 1 serving, approx 3-5 carbs per serving.  Please be sure to calculate the carb count on your own.  Apple sizes vary greatly.