High Protein/Lo Carbers...Recipes and info [Archive] - Page 2

Orema

12-29-2014, 09:31 AM

Thank you both!

Primal sounds more like my deal. I'm not big into dairy; I resent the industry. But I find that yogurt is something that I not only enjoy at breakfast, but it keeps me fuller than just having cereal. (WHICH...I know isn't really allowed in either diet, but I'm habituated to it and can't cook breakfast every single day)

I suppose if I had a good source of eggs, I could hard boil some ahead of time and have that with turkey sausage. I guess breakfast will be my hardest meal. But I'm very much loving my morning smoothies. So that may just suffice. I may also include whole grain breads that I make myself..since I've been itching to try my hand at baking bread.

I think what I need is a 5-7 day juice fast. I find that's the best way to rid the body of the carb cravings. That's how I did it the last time I went low carb...yes the first 2-3 days are hell...but it takes that long (72 hours) for your body to completely digest.

I'm going to peruse the threads here further, and thank you for the suggestion. :bunchflowers:

Here's something you may find handy:

The Jo!e Egg Non-Stick Double Sided Omelette Pan, Silver, Small

http://ecx.images-amazon.com/images/I/31-gVGZGHOL._SL190_CR0,0,190,246_.jpg

I love this little thing. You can cook one or two eggs in, add veggies, meat, cheese, whatever you like. Sometimes I cook my sausage patty in it, take it out, sautee veggies in it, add egg and cheese and I've got a nice meal to start the day.

Good luck!

cinnamongrrl

12-29-2014, 03:37 PM

Here's something you may find handy:

The Jo!e Egg Non-Stick Double Sided Omelette Pan, Silver, Small (http://www.amazon.com/gp/product/B000JJHMT4/ref=oh_aui_search_detailpage?ie=UTF8&psc=1)

http://ecx.images-amazon.com/images/I/31-gVGZGHOL._SL190_CR0,0,190,246_.jpg

I love this little thing. You can cook one or two eggs in, add veggies, meat, cheese, whatever you like. Sometimes I cook my sausage patty in it, take it out, sautee veggies in it, add egg and cheese and I've got a nice meal to start the day.

Good luck!

Oh my isn't that the ticket??

My omelet flipping skills are admittedly bad...this would be sooo handy! Thank you for sharing. My eyes are opened daily to new things and I love it! :)

ahk

12-31-2014, 06:09 AM

Read-

It Starts with Food. - a really good book expalining the ins/outs of why certain foods can't or shouldn't be eaten.

I also now know that our foods have changed over many years of scientists putting their two cents in instead of letti g the seed do its natural thing. We're very much against GMO and watch the list closely.

I sometimes miss beans too, but I don't miss the pain that they cause in my gut.

Process of elimination- it takes time and adjustment.

Thank you for sharing this ahk :)

I did peruse it and found some really good recipes. That booklet for the slow cooker is endlessly helpful. It's really my favorite way of cooking. EVERYONE has time to throw things in a crockpot and let it roll..lol

One thing that surprised me: legumes are a no no?? I was formerly a vegetarian and my legume love has survived. I'm especially fond of hummus and lentils.

This is where I get off track with paleo. We as a species have been farming for centuries. Our back teeth are the same as all grain eaters. Anthropologically speaking, we are meant to eat grains. However, when we were eating grains, we were also hunting and gathering. Making use of the quick energy that grains provide. We didn't sit on the couch at night and channel surf lol. I suppose we could say because of the simplicity in which our food is now procured, we could do with fewer grains and grain products. More out of habituation than evolution though.

I know when it came to losing weight, doing low carb, with protein and lots of fruits, veggies, nuts and seeds, it was like it just fell off. So, I think until I get to a point where I just want to maintain my weight, paleo will be my bible :)

Orema

01-09-2015, 06:26 PM

http://www.thenourishinggourmet.com/wp-content/uploads/2010/03/baconeggsalad.jpg

Bacon, Egg, Avocado Salad (http://www.thenourishinggourmet.com/2010/03/bacon-egg-avocado-salad.html) serves 4 main dish servings or 6-8 side servings

1 head of dark green lettuce, washed, dried, and torn into bite sized pieces
1-2 large avocados
4-6 slices of bacon
6 eggs
Everyday Salad Dressing

1-Place all of the eggs in a medium size pot and cover with water. Bring to a boil over high heat, covered. As soon as the water starts to boil. Take off of the heat, keep covered, and let sit for 15 minutes. Run cold water over the eggs to stop the cooking process and to prevent discoloration. Crack and peel the eggs and then chop into bite sized pieces.

2-While the eggs are cooking, cook the bacon. For stove top cooking, I use a large pan over medium high heat. Cook one side until browned and crispy, turn over with a fork or tongs. Cook the other side until browned and cooked all the way through. Or for oven cooking, preheat the oven to 425 degrees. Place bacon on a jelly roll pan and cook for 8-15 minutes (length of time will depend on bacon thickness). Watch carefully.

Once cooked, remove from pan or jelly roll pan, cool slightly and crumble into bite sized pieces.

3-Peel and dice avocados.

4-Put the lettuce in a large bowl and sprinkle the eggs, bacon and avocados over it. Dress with the salad dressing of your choice and serve.

Jesse

01-09-2015, 06:51 PM

Yum! Looks good!

http://www.thenourishinggourmet.com/wp-content/uploads/2010/03/baconeggsalad.jpg

Bacon, Egg, Avocado Salad (http://www.thenourishinggourmet.com/2010/03/bacon-egg-avocado-salad.html) serves 4 main dish servings or 6-8 side servings...

Logicaly

01-09-2015, 08:50 PM

That does indeed look delicious. I don't really like avocado but I am trying to get myself to like new things so I may have to give this a try.

http://www.thenourishinggourmet.com/wp-content/uploads/2010/03/baconeggsalad.jpg

Bacon, Egg, Avocado Salad (http://www.thenourishinggourmet.com/2010/03/bacon-egg-avocado-salad.html) serves 4 main dish servings or 6-8 side servings

1 head of dark green lettuce, washed, dried, and torn into bite sized pieces
1-2 large avocados
4-6 slices of bacon
6 eggs
Everyday Salad Dressing

1-Place all of the eggs in a medium size pot and cover with water. Bring to a boil over high heat, covered. As soon as the water starts to boil. Take off of the heat, keep covered, and let sit for 15 minutes. Run cold water over the eggs to stop the cooking process and to prevent discoloration. Crack and peel the eggs and then chop into bite sized pieces.

2-While the eggs are cooking, cook the bacon. For stove top cooking, I use a large pan over medium high heat. Cook one side until browned and crispy, turn over with a fork or tongs. Cook the other side until browned and cooked all the way through. Or for oven cooking, preheat the oven to 425 degrees. Place bacon on a jelly roll pan and cook for 8-15 minutes (length of time will depend on bacon thickness). Watch carefully.

Once cooked, remove from pan or jelly roll pan, cool slightly and crumble into bite sized pieces.

3-Peel and dice avocados.

4-Put the lettuce in a large bowl and sprinkle the eggs, bacon and avocados over it. Dress with the salad dressing of your choice and serve.

Jesse

01-10-2015, 11:53 AM

Quick n Easy Baba Ghanoush
Ingredients:
2 large eggplants
3 cloves minced garlic
4 Tbsp organic tahini
1 large lemon juiced
1 tsp cumin
Sea salt and pepper to taste

Directions:
Preheat the oven to 350.
Bake 2 large eggplants for 20 minutes. (Roast them instead for more of a smoky flavor)
Poke with a fork, when they are soft, remove from the oven.
Let the eggplants cool off.
Cut off the top of eggplants and put them into the food processor (skin on).
Add minced garlic, salt, pepper, cumin, lemon juice to food processor.
Pulse it a few times until all mixed up.

Serve as a dip with your choice of raw veggies, or on top of a slice of roasted lamb or beef. It is also good with a spoonful added to steamed or roasted veggies. It is the best healthy substitute I have found for hummus, for us Paleo folks. - Jesse

cinnamongrrl

01-10-2015, 01:35 PM

I loveee baba ganoush! Thanks for another awesome recipe :)

ahk

01-10-2015, 10:25 PM

I love eggplant, but unfortunately my wife doesn't.
We made chicken neck/feet bone broth this weekend- and we've drank probably half of it. Wife has the flu and I still have some weird respiratory thing going on.
Cheers!

Jesse

01-11-2015, 01:21 PM

I hope you both feel better soon.

I love eggplant, but unfortunately my wife doesn't.
We made chicken neck/feet bone broth this weekend- and we've drank probably half of it. Wife has the flu and I still have some weird respiratory thing going on.
Cheers!

Gemme

01-11-2015, 05:43 PM

Orema

01-11-2015, 05:55 PM

This looks great. What dressing would you use with it? I'm not familiar with the 'everyday' dressing and then it says 'dressing of your choice' so I'm not sure what dressings would work and still fall within the parameters for Paleo/primal eating.

I'm not sure what they were suggesting, but I made a mustard dressing using cream, mayo, dijon mustard, and dried thyme.

I eat more low carb than paleo, so this fits me. I drizzled the dressing over the salad and it was excellent. Wish I had made more.

I would also try plain olive oil or sesame seed oil.

I'd love to know what others would use ....

Orema

01-11-2015, 06:18 PM

Asparagus Canadian Bacon and Cheese Frittata (http://www.foodnetwork.com/recipes/food-network-kitchens/asparagus-canadian-bacon-and-cheese-frittata-low-carb-recipe.html#lightbox-recipe-image)

http://foodnetwork.sndimg.com/content/dam/imagesfood/fullset/2004/3/3/0/fritatta_with_asparagus.jpg.rend.sni12col.landscap e.jpeg

Ingredients

5 large eggs
4 tablespoons freshly grated Parmesan
2 tablespoons milk
1/4 teaspoon freshly grated lemon zest
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 oz medium asparagus stalks (about 8), woody stems trimmed, cut into 1/2-inch pieces
4 medium slices Canadian bacon (about 2 ounces), coarsely chopped

Directions

Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.

Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature.

Jesse

01-11-2015, 06:31 PM

Yum! I love frittatas!

Asparagus Canadian Bacon and Cheese Frittata (http://www.foodnetwork.com/recipes/food-network-kitchens/asparagus-canadian-bacon-and-cheese-frittata-low-carb-recipe.html#lightbox-recipe-image)

http://foodnetwork.sndimg.com/content/dam/imagesfood/fullset/2004/3/3/0/fritatta_with_asparagus.jpg.rend.sni12col.landscap e.jpeg

Ingredients

5 large eggs
4 tablespoons freshly grated Parmesan
2 tablespoons milk
1/4 teaspoon freshly grated lemon zest
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 oz medium asparagus stalks (about 8), woody stems trimmed, cut into 1/2-inch pieces
4 medium slices Canadian bacon (about 2 ounces), coarsely chopped

Directions

Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.

Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature.

Jesse

01-11-2015, 06:55 PM

Yours sounds good Orema and would work just fine for Paleo if a good Paleo mayo is used. :)

Here is a recipe for a citrus vinaigrette that I use sometimes that may work nicely with that salad too.

1 small shallot, finely chopped
¾-cup olive oil
¼ cup champagne vinegar or white wine vinegar
3 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
¼ teaspoon finely grated lemon zest

Put everything in a jar with lid and shake to blend

Add Kosher salt and freshly ground black pepper to taste.

You can make your own champagne vinegar or white wine vinegar ahead of time, or you can use ACV but I find that to be a bit to strong for this recipe.

White wine vinegar: Buy an el cheapo white wine, seriously think $2-$3 range, and pour it into a canning jar, add some of the mother from some ACV, cover the opening with a little cheesecloth just to keep the dust out and wait a couple of weeks. You'll find that a lot of vinaigrettes use this.

I'm not sure what they were suggesting, but I made a mustard dressing using cream, mayo, dijon mustard, and dried thyme.

I eat more low carb than paleo, so this fits me. I drizzled the dressing over the salad and it was excellent. Wish I had made more.

I would also try plain olive oil or sesame seed oil.

I'd love to know what others would use ....

Jesse

01-11-2015, 06:57 PM

Yours sounds good Orema and would work just fine for Paleo if a good Paleo mayo is used. :)

Here is a recipe for a citrus vinaigrette that I use sometimes that may work nicely with that salad too.

1 small shallot, finely chopped
¾-cup olive oil
¼ cup champagne vinegar or white wine vinegar
3 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
¼ teaspoon finely grated lemon zest

Put everything in a jar with lid and shake to blend

Add Kosher salt and freshly ground black pepper to taste.
Make about 1 1/2 cups

You can make your own champagne vinegar or white wine vinegar ahead of time, or you can use ACV but I find that to be a bit to strong for this recipe.

White wine vinegar: Buy an el cheapo white wine, seriously think $2-$3 range, and pour it into a canning jar, add some of the mother from some ACV, cover the opening with a little cheesecloth just to keep the dust out and wait a couple of weeks. You'll find that a lot of vinaigrettes use this.

I'm not sure what they were suggesting, but I made a mustard dressing using cream, mayo, dijon mustard, and dried thyme.

I eat more low carb than paleo, so this fits me. I drizzled the dressing over the salad and it was excellent. Wish I had made more.

I would also try plain olive oil or sesame seed oil.

I'd love to know what others would use ....

Jesse

01-11-2015, 08:38 PM

That's odd, it posted twice. I must be stutter typing. lol

ahk

01-11-2015, 11:26 PM

I'm not sure what they were suggesting, but I made a mustard dressing using cream, mayo, dijon mustard, and dried thyme.

I eat more low carb than paleo, so this fits me. I drizzled the dressing over the salad and it was excellent. Wish I had made more.

I would also try plain olive oil or sesame seed oil.

I'd love to know what others would use ....

What about a honey mustard dressing? Or balsamic dressing? Even a homemade ranch would work. Just extra thoughts-

cinnamongrrl

01-12-2015, 11:16 AM

Paleo Salted Caramel "Cheesecake" Bars

For the crust
1 cup walnuts
1/2 cup almonds
5 pitted Medjool dates
2 tbsp unsweetened coconut flakes
Pinch of salt

For the filling
2.5 cups raw cashews
1/4 cup coconut oil, melted
1/4 cup honey
2 tbsp lemon juice
1 tsp vanilla extract
1/4 tsp salt
2 tbsp almond milk

For the caramel
3/4 cup coconut cream
1/4 cup ghee
1 cup palm sugar
3 tbsp honey
Pinch of salt
1/3 cup palm shortening

Instructions
1.Place the cashews in a bowl of water. Cover and soak overnight, rinse, and then drain.
2.Place the dates in a bowl of water and soak for 10 minutes. Rinse and set aside.
3.To make the crust, line an 8x8-inch baking dish with parchment paper. Place the walnuts and almonds into a food processor and pulse until finely ground. Add the dates, coconut flakes, and salt and blend until combined. Press the mixture into an even layer in the pan. Place in the freezer to chill while the filling is prepared.
4.To make the filling, place all of the filling ingredients into a blender or food processor and blend until it reaches a smooth, batter-like consistency. Pour the mixture over the crust in the baking pan. Place back in the freezer for at least one hour to harden.
5.Meanwhile, make the caramel. Whisk together the coconut cream, ghee, palm sugar, honey, and salt in a heavy-bottomed saucepan. Bring to a soft boil, and then reduce the heat to simmer for 15-20 minutes, stirring constantly, until the sauce thickens and is a rich golden brown.
6.Allow the sauce to cool for 2-3 minutes. Stir in the palm shortening until dissolved. Remove the cheesecake from the freezer and cut into bars. Add a dollop of caramel onto the top of each bar and use a spoon to spread over the top. Sprinkle with sea salt. Serve immediately or store in the freezer.

Notes
Servings: 12 bars
Difficulty: Medium-Hard

Orema

01-13-2015, 07:02 AM

Roasted Vegetables with Fresh Herbs (http://www.foodandwine.com/recipes/roasted-vegetables-with-fresh-herbs)

http://www.foodandwine.com/assets/images/201202-r-roasted-vegetables-fresh-herbs.jpg/variations/original.jpg

When roasting winter vegetables, Melissa Rubel Jacobson says be sure to chop them about the same size, so they cook at the same rate. And toss them at least once while they're in the oven, so they brown evenly.

4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the diagonal
2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the diagonal
1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
1 pound brussels sprouts, halved
1/2 cup extra-virgin olive oil
10 sage leaves
5 thyme sprigs
Two 6-inch rosemary sprigs, cut into 2-inch lengths
Kosher salt and freshly ground pepper

Preheat the oven to 425°. In a large bowl, toss the vegetables with the olive oil, sage, thyme and rosemary and season generously with salt and pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for about 55 minutes, tossing once halfway through, until the vegetables are tender and golden. Scrape into a bowl and serve hot or at room temperature.

Orema

01-13-2015, 07:34 AM

5 Ingredient Shrimp Scampi with Zoodles (http://holisticallyengineered.com/2013/09/five-ingredient-shrimp-scampi.html)

http://holisticallyengineered.com/wp-content/uploads/2013/09/2ndshrimpscampi.jpg

Ingredients
2 lbs large wild shrimp, peeled and deveined
4 Tbsp grassfed butter
3 cloves garlic, minced
2 organic lemons
3 medium zucchini, cut into zucchini noodles
Optional: Red pepper flakes, to taste

Instructions
Precook the zucchini noodles by lightly steaming them until almost tender.
Heat 2 Tbsp of butter in a large skillet or medium high heat
Add the garlic and stir into the butter.
Add the shrimp and sear for 1-2 minutes per side.
Add the lemon juice and salt & pepper to taste
Add the zucchini noodles and toss in the sauce.
Yield: 4 servings

Notes
Net Carb Count*: 5.91 per serving (serves 4)

Total Carb Count: 8.38 per serving (serves 4)

*Note net carb count = Total carbs - fiber.

Carb counts are estimated based on the products used by the chef. Check nutrition labels for accurate carb counts and gluten information.

Jesse

01-14-2015, 05:23 PM

http://www.aspicyperspective.com/wp-content/uploads/2014/03/beet-salad-2-copy.jpg

http://www.aspicyperspective.com/2014/03/beet-and-sweet-potato-salad.html

Orema

01-14-2015, 10:02 PM

edits ...

http://www.aspicyperspective.com/2014/03/beet-and-sweet-potato-salad.html

That Raw Beet and Sweet Potato Salad looks delicious. Love the colors, the way the scallions are cut, and the raw food. I'll make that soon. Thanks for posting, Jesse!

Jesse

01-16-2015, 12:22 PM

It's been cold and rainy here the last couple of days so I decided to make a pot of veggie broth. Here it is about 30 minutes in...

https://www.amazon.com/clouddrive/share/jKP6-Xo0R62emX9m0Ux4L6b6ux_xCDImw06uOIDUs80

Orema

02-08-2015, 07:26 PM

Baked Egg in an Avocado (http://www.sugarfreelikeme.com/2014/01/baked-egg-in-avocado.html)

http://1.bp.blogspot.com/-biK9sttZeVI/UsOhks95zuI/AAAAAAAAVK0/oVqJVm7uGNE/s1600/1383248_569366639766649_992921132_n.jpg

Directions

1. Cut an avocado in half lengthwise and remove the pit. You can use both or just bake one and save the other for later.

2. Spoon a little extra out of each pit-hole to make room for the egg.

3. Put your avocado half(ves) onto a cookie sheet and crack 1 egg into each avocado. Some of the egg will spill over onto the top of the avocado. This is totally fine. Next time though, I think i'll add some cooked bacon crumbles in the pit of the avocado BEFORE I add the egg. That sounds amazing! Bacon...mmmm!

4. Add whatever you'd like on the top. I salt and peppered mine and added some fresh shredded Parmesan cheese.

5. Bake at 375 for 15-20 minutes or until your egg and yolk are as cooked as you prefer.

Amulette

02-08-2015, 11:28 PM

I saw this yesterday and got really excited about making veggie noodles. It would also be perfect for green papaya salad...

http://rk.wsimgs.com/wsimgs/rk/images/dp/wcm/201470/0448/img69o.jpg

Jesse

02-09-2015, 12:14 AM

Don't you just love these? I know I do! :)

Baked Egg in an Avocado (http://www.sugarfreelikeme.com/2014/01/baked-egg-in-avocado.html)

http://1.bp.blogspot.com/-biK9sttZeVI/UsOhks95zuI/AAAAAAAAVK0/oVqJVm7uGNE/s1600/1383248_569366639766649_992921132_n.jpg

...

clay

02-09-2015, 08:24 AM

www.fivehearthome.com/2014/06/21/baked-parmesan-zucchini-rounds/

ahk

02-11-2015, 05:21 PM

Orema

02-13-2015, 03:09 AM

I don't care for the egg w/ avocado. ONLY because of texture-- mush on mush = no thank you.
Sorry I've been not tuning in much lately-- Hope everyone is well and staying warm.
Any sweet treats you all enjoy? Low carb?

I get it, ahk. I usually like variations in food textures, too, but the egg and avo does it for me. Don't have any recommendations on sweets--have been avoiding them lately.

Jesse

03-02-2015, 10:34 AM

http://elanaspantry.wpengine.netdna-cdn.com/blog/wp-content/uploads/2008/02/fig_tapenade_with_walnut_cracker.jpg

Paleo Walnut Crackers

http://elanaspantry.com/paleo-walnut-crackers/

femmeandstrong

03-02-2015, 11:41 AM

Gemme

03-03-2015, 06:09 AM

I make my mac and cheese with white wine in the sauce...7 min pasta ( with well salted cookg water ) and some hot sauce in it...
then I bake it with the topping of... stale baguette into food processor with rosmary and chives....then tossed in melted butter ...
add to top of pasta ... bake on 400 for maybe 20mins ( assuming u just made the pasta and sauce )

if I ever find time... I can add a photo...
:))

How do you make that low carb? Do you use a specific pasta or baquette that is designed to be lower in carbs?

*Anya*

03-03-2015, 06:37 AM

Cailin

03-03-2015, 09:34 AM

I was wondering that too, Gemme.

Sounds delicious but I could not figure out how it could be low carb with bread and pasta. Oh and the sauce and butter.

:blush:

just off the top of my head, i think you could do low carb pasta, BUT!

You could probably do this to make it low carb: use cauliflower instead of the pasta, and use low carb bread OR use almond flour and add seasoning. that would give it a crunch to it. As far as the wine sauce, there is no way to make alcohol low carb, so you'd have to pass it entirely and probably substitute just heavy cream, butter, and the cheese. toss the cauliflower and cheese sauce together, and put the almond flour and butter stuff (or low carb bead crumbs with butter) ontop and bake.

femmeandstrong

03-03-2015, 10:10 AM

It is low carb by eatg it in small quantities... with a huge salad to balance it all out ...and some fresh fruit...

:))

Jesse

03-03-2015, 10:26 AM

It is low carb by eatg it in small quantities... with a huge salad to balance it all out ...and some fresh fruit...

:))

Hi femmeandstrong and thank you for joining us. :)

Generally speaking Paleo folks and low carbers try to stay away from breads, pastas etc. as much as possible. Salad and fruit have carbs as well so even if you eat the mac n cheese in small quantities, the carb intake for that meal is going to be high.

For example: 1 apple has 25 grams of carbs. This is why many who stick to a Paleo/low carb eating plan do not eat a lot of fruit, but do eat many different vegetables, meats, and healthy fats like coconut oil, nuts, olives etc. There is more information on the back pages if you are interested. :)

ahk

03-03-2015, 03:21 PM

Well we (wife and I) finally started the Whole30-- we're on day 2. Actually we started Sunday, but didn't officially start recording our progress till Monday. I haven't noticed much of change from things except of how many cups of vegetables I'm eating and what I haven't been eating in the past. It's really insane.

Of what I've read about the whole30, I'm hoping it will help with a few issues I've been dealing with as of lately with my health. I don't share much but I've been out of work since November 2014 due to lung issues and have been on oxygen since. I'm hoping that by cutting out the inflammatory foods such as dairy (butter, cheese, cream), sugars (cane sugar, maple, honey) that I'll see or feel a difference within myself. I have also had issues in the past with elevated blood sugars. When I first started my paleo way of eating, I did notice that my levels started to decrease. But I hit a plateau and haven't moved much since then. My goal is to drop to normal ranges-not high normal but in middle of NR. I also would love to lose more weight-- but I'm not putting that as an high goal because I don't want to be let down if I don't lose the ideal weight I have in my mind. I think because it's a number and the larger the number the more one would freak- but I think how we feel and how our body image is a whole should matter. Before starting- I didn't step on scale or measure myself, but I did take a picture of what I look like in a mirror.

So-- I've been blogging everything down in my whole30 experience via fb and sharing pictures of what I've been eating and writing down how I'm feeling. It's only day 2-- nothing really to report as of yet. Only that I feel more full when I eat more veggies, and I am craving less 'snacks' during the day. It's especially hard because I'm home and I get bored so of course I just want to eat-- but nope, haven't felt that way yet.

Some meals we've been enjoying-- pork carnitas (crockpot) served over lime, cilantro cauliflower rice with green chile and topped with spinach/baby kale mixture. Rainbow chard w/ apples, sweet potato/zucchini hash, and chicken chunks. Spaghetti sauce w/ mushrooms, basil, beef, onion, garlic served over zucchini noodles. Tonight- I'm making a frittata or quiche w/ sweet potato crust, eggs, broccoli, garlic, green chile sausage served with either a salad or cucumbers.

Do you have any suggestions of recipes that are whole30 compliant? Don't know what the heck I'm talking about-- and want to know more, read here ---> whole30 (http://whole30.com/).

I'll try to report back more often--

Oh and Jesse, those crackers are good. Have you made them yet? They are super good with bacon & onion jam! :)

Jesse

03-03-2015, 05:58 PM

Gemme

03-03-2015, 09:53 PM

Jesse

03-04-2015, 11:06 AM

True Dat! Good call, Gemme!

If you are avoiding foods that may cause inflammation, you'll want to stay away from nightshade (http://www.livestrong.com/article/367949-list-of-nightshade-vegetables-fruits/)foods. Some of them you already do, due to the nature of Paleo/etc.

ahk

03-04-2015, 11:16 AM

Ahk,

I haven't tried them yet. I just found the recipe a few days ago, but everything I have made from that her site has been good, so I figured these would be too. :)

Sorry to hear you have been having health issues. I hope you are able to resolve them in the near future.

I've read up on the Whole 30 but have not tried it. I have, however, gotten back into juicing (mostly vegetables) and find that I feel best physically and emotionally when I drink a 16 oz glass of that everyday. The other added benefit is that I have lost weight since I started doing this.

Do take care of yourself,

Jesse

Thanks Jesse. Zenbelly (http://zenbellycatering.com/tag/paleo-crackers/) also has really good crackers. Check them out!!

If you are avoiding foods that may cause inflammation, you'll want to stay away from nightshade (http://www.livestrong.com/article/367949-list-of-nightshade-vegetables-fruits/)foods. Some of them you already do, due to the nature of Paleo/etc.

Nightshades don't bother me so much as dairy does-- but thank you for the headsup. :sunglass:

Cailin

03-05-2015, 10:10 AM

I don't follow a lot of people/sites on facebook, but one that I do is "Low CarbZen". They posted a Pizza Spaghetti Squash Casserole. We finally made it the other night, and even though my arteries were clogging as I put all the ingredients together, the final result was delicious!

and in all honestly, the ingredients aren't all that clogging. it's 1 cup of cheese for the entire 9x9 pan, and I only used 11 large pepperoni slices (I get them fresh sliced from the deli). However, never time I think i'll add some marinated artichokes to the dish, just to give some extra vegetables. The servings are pretty big, and great with a side salad.

http://holisticallyengineered.com/2013/11/pizza-spaghetti-squash-casserole.html

Net Carb Count*: 8.05 g net carbs (for 1 serving)--makes 6 servings

Total Carb Count: 11.12 g total carbs (for 1 serving)

ahk

03-05-2015, 12:09 PM

Good article.

http://whole30.com/2015/03/whole30-spiralize/

Enjoy!

ahk

03-19-2015, 01:57 PM

Well we're 18 days into our whole30-- and it's going good.
I've learned how to make things from scratch -- bbq sauce w/ no sugar, ketchup, homemade nut milks, homemade nut butters, mayo, stir fry sauces, mustard.
I'm learning that I don't have headaches as I use too.
I'm learning that I didn't eat enough vegetables and fruit before.
I'm learning what my stomach actually does when its digesting food or when I'm actually hungry.
It's been fun-- but annoying too.

How is everyone doing? Ready for spring/summer foods and if so, like what? I've been eating asparagus like it's going out of season. and dill chicken salad.

Orema

04-09-2015, 08:48 AM

Salmon and Anchovy Butter (http://www.nytimes.com/2015/04/08/dining/an-easy-salmon-recipe-for-weeknight-meals.html?ref=dining&_r=0)

I love salmon and anchovies, so I'm dyin' to make this. Gonna give it a shot this weekend.

Maybe I'll add asparagus or turnips on the side—something mild, I think.

Orema

04-24-2015, 05:08 AM

Friday Five: High Protein Low Carb Breakfast Ideas (http://www.slenderkitchen.com/friday-five-high-protein-low-carb-breakfast-ideas/)

From the SlenderKitchen.com:

Lately it seems that more and more people are moving towards lower carbohydrate diets in some form. For some this means severely limiting carbohydrates and cutting out grains, legumes, breads, and even most fruit. For others it means making a more concerted effort to consume less carbohydrates, eliminate gluten, or just make smarter decisions about what types of carbohydrates they consume. Personally I try to make smarter choices about carbohydrates – choosing whole grains and unprocessed foods and also try to make sure they are more of a “side dish” to my meal as opposed to the main focus.

One meal I am doing this most days of the week is breakfast. I usually try and prepare a high protein, low carb dish and pair it with some fresh fruit. Reaching for something with a lot of protein is the key for staying full all morning. Here are some of my favorite high protein, low carb breakfasts? What are yours?

1. Turkey Sausage, Spinach, and Egg Wrap (http://www.slenderkitchen.com/turkey-sausage-spinach-and-egg-white-wrap/), 262 calories, 6 PointsPlus®

2. Greek Yogurt and Flax Pancakes with Berries (http://www.slenderkitchen.com/greek-yogurt-and-flax-pancakes-with-berries/), 235 calories, 5 PointsPlus®

3. Low Carb Almond Joy Pancakes (http://alldayidreamaboutfood.com/2013/12/almond-joy-pancakes-low-carb-and-gluten-free.html), 266 calories, 7 PointsPlus®

4. Yogurt Chia Seed Pudding (http://www.slenderkitchen.com/yogurt-chia-seed-pudding/), 251 calories, 5 PointsPlus®

5. Paleo Pumpkin Pancakes (http://www.slenderkitchen.com/paleo-pumpkin-pancakes/), 118 calories, 3 PointsPlus®

Jesse

04-25-2015, 12:53 PM

My new favorite food is Mini Pepper Nachos! You know, those multi-color mini peppers in the produce section? Well, I wash them & then cut them in half and fill them with diced chicken, or cooked ground meat, diced tomato, green onions, black beans, diced avocado, a little salsa...really just whatever veggies you have on hand than can withstand being plopped into half of a mini pepper, sprinkled with cheese and placed under the broiler for 2-3 minutes. If you need a recipe just Google- Mini Pepper Nachos, there are numerous step by step recipes, but I prefer to do my own thing in this case. Enjoy!

P.S. Yes I realize beans aren't Paleo, but I like black beans and they are high in protein, so I eat them on occasion.

Jesse

04-27-2015, 04:52 PM

This is a good salad for breakfast or any other time. I add raw baby spinach to mine. :byebye:

http://fedandfit.com/2014/01/28/the-breakfast-salad-2/

ahk

04-28-2015, 11:04 AM

I'm into Kale right now.

Kale chips.
Kale sauteed.
Kale in smoothies.
Kale that is massaged.

MMM, kale.

Thank goodness for farm markets open now. Our fridge has about 3 bags of kale in it-- and it had 4 bunches of rainbow chard but that was sauteed with green apples and onions. We eat that for breakfast.

MysticOceansFL

04-28-2015, 12:24 PM

I was lazy and just made a berry smoothie for lunch and a bowl of mixed nuts

Jesse

04-29-2015, 02:56 PM

I love kale too. I mostly juice it, but I do love kale chips! :)

Orema

05-04-2015, 11:31 AM

Had something similar to this recently and it was scrumptious.

Chard with Shallots, Pancetta and Walnuts (http://www.lifescript.com/food/healthy_eating_guides/low_carb/recipe_collections/collection_container/10_low-carb_recipes/2.aspx)

http://www.eatingwell.com/sites/default/files/imagecache/standard/recipes/SD5676.JPG

Description:
For this simple sautéed chard, flavored with rich-tasting pancetta and walnuts, we prefer the milder taste of green chard.

Ingredients:
2 thin slices pancetta, (1 1/2 ounces), diced (see Tip)
2 medium shallots, thinly sliced
1 pound chard, stems and leaves separated, chopped (see Note)
1 teaspoon chopped fresh thyme
1/4 cup water
1 tablespoon lemon juice
2 tablespoons chopped walnuts, toasted (see Tip)
1/4 teaspoon freshly ground pepper

Preparation:

Cook pancetta in a Dutch oven over medium heat, stirring, until it begins to brown, 4 to 6 minutes. Using a slotted spoon, transfer to a plate lined with paper towels.
Add shallots, chard stems and thyme to the pan drippings and cook, stirring, until the shallots begin to brown, 4 to 5 minutes. Add chard leaves, water and lemon juice and cook, stirring, until wilted, about 2 minutes. Cover and cook until tender, 2 to 4 minutes more. Remove from the heat; stir in the pancetta, walnuts and pepper.

Tips: Pancetta is an unsmoked Italian bacon usually found in the deli section of large supermarkets and specialty food stores. Regular or turkey bacon may be substituted.
To toast chopped walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Note: After washing the chard, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.

Jesse

05-04-2015, 06:21 PM

Sounds good, Orema! I might try it.

Had something similar to this recently and it was scrumptious.

Chard with Shallots, Pancetta and Walnuts (http://www.lifescript.com/food/healthy_eating_guides/low_carb/recipe_collections/collection_container/10_low-carb_recipes/2.aspx)

http://www.eatingwell.com/sites/default/files/imagecache/standard/recipes/SD5676.JPG

Description:
For this simple sautéed chard, flavored with rich-tasting pancetta and walnuts, we prefer the milder taste of green chard.

Ingredients:
2 thin slices pancetta, (1 1/2 ounces), diced (see Tip)
2 medium shallots, thinly sliced
1 pound chard, stems and leaves separated, chopped (see Note)
1 teaspoon chopped fresh thyme
1/4 cup water
1 tablespoon lemon juice
2 tablespoons chopped walnuts, toasted (see Tip)
1/4 teaspoon freshly ground pepper

Preparation:

Cook pancetta in a Dutch oven over medium heat, stirring, until it begins to brown, 4 to 6 minutes. Using a slotted spoon, transfer to a plate lined with paper towels.
Add shallots, chard stems and thyme to the pan drippings and cook, stirring, until the shallots begin to brown, 4 to 5 minutes. Add chard leaves, water and lemon juice and cook, stirring, until wilted, about 2 minutes. Cover and cook until tender, 2 to 4 minutes more. Remove from the heat; stir in the pancetta, walnuts and pepper.

Tips: Pancetta is an unsmoked Italian bacon usually found in the deli section of large supermarkets and specialty food stores. Regular or turkey bacon may be substituted.
To toast chopped walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Note: After washing the chard, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.

Feasting Panther

05-04-2015, 09:07 PM

You know who you are...eating many carbs makes you feel lethargic, tired, headachy and left with still craving more carbs/sugars.

This thread is for those of us who have switched from being carb burners to fat burners. Our diets are filled with high purine proteins, high essential fats and low complex carbs.

Please share your experiences, recipes etc here.

This thread is NOT for debating about whether lo carbing is a good thing or not, it is simply a place to share for those of us who do eat this way.

Jesse

Hi, I follow a pritiken based plant only diet, I do eat bread but make it myself and use spelt flour. I had open heart and nuerosurgery in 2013 and am also recovering from chemo and a bone marrow transplant.
I am on a very high daily dose of estrogen compared to most M-T-F's but i don't take anti-androgen's due to being XXY and having a orchidectomy.
I feel i get enough energy from a Pure Based Plant Diet, I am to exercise and
weight gain due to HRT has been minimal.

Jesse

05-10-2015, 03:53 PM

Mmm...chocolate chip cookies the Paleo way.

https://pbs.twimg.com/media/CDYrfp9VEAAMaSO.jpg:large

http://elanaspantry.com/crispy-chocolate-chip-cookies/

Jesse

05-20-2015, 07:11 PM

These little date treats are super good and Paleo approved! As you will see from the webpage, you can roll them in a variety of mixtures. I like the coconut/walnuts, but I also like to make them with coconut and shredded dark chocolate.

[URL="http://www.mamaslebanesekitchen.com/desserts/dates-fudge-walnuts-coconut-recipe/#sthash.RDE6q0gt.1hWGj87u.dpbs"]

Jesse

05-22-2015, 05:10 PM

Here's another sweet snack that is Paleo friendly. I have not tried this one, but it has pecans in it, so I definitely will do so in the near future.

Cinnamon Pecan Brittle (http://elanaspantry.com/cinnamon-pecan-brittle/)

Jesse

06-28-2015, 06:31 PM

http://cdn.stupideasypaleo.com/wp-content/uploads/2013/05/DSC_5467-1024x684.jpg

Watermelon Mojito Salad Recipe
Prep time: 20 mins Total time: 20 mins
Serves: Serves 6

Ingredients
3 cups seedless watermelon, cubed
1-1/2 cups seedless cucumber, cubed
2 tbsp thinly sliced fresh mint leaves
Zest from two limes
¼ cup fresh lime juice (about 2 limes)
1 tbsp olive oil
Pinch of sea salt
Pinch of black pepper
Instructions
Cut the rind off the watermelon and cut into medium-sized cubes (about ½-inch).
Peel the cucumber, if you prefer, and cut into similar sized cubes.
Slice the mint leaves thinly. To chiffonade, stack the leaves on top of each other. Roll them up lengthwise into a bundle, then thinly slice.
Combine these ingredients in a large bowl.
In a smaller bowl or a small jar, combine the lime juice, lime zest, olive oil, salt and pepper. Stir (or shake) well to combine. Pour over the watermelon and cucumber and stir well.

Courtesy of www.stupideasypaleo.com

Orema

07-08-2015, 07:39 PM

Chicken and Brussels Sprouts with Mustard Sauce (https://blog.myfitnesspal.com/chicken-brussels-sprouts-with-mustard-sauce/)

http://img1.cookinglight.timeinc.net/sites/default/files/styles/400xvariable/public/image/2011/12/1112p66-chicken-with-brussels-sprouts-m.jpg?itok=FMNoJ1WK

Ingredients

2 tablespoons olive oil, divided
4 (6-ounce) skinless, boneless chicken breasts
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
3/4 cup fat-free, lower-sodium chicken broth, divided (certified gluten-free if necessary)
1/4 cup unfiltered apple cider
2 tablespoons whole-grain Dijon mustard (certified gluten-free if necessary)
2 tablespoons butter, divided
1 tablespoon chopped fresh flat-leaf parsley
12 ounces Brussels sprouts, trimmed and halved

Directions

Preheat oven to 450°F.

Heat a large ovenproof skillet over high heat.
Add 1 tablespoon oil.
Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan.
Cook 3 minutes or until browned. Turn chicken; place pan in oven.
Bake at 450° for 9 minutes or until done.
Remove chicken from pan; keep warm.
Heat pan over medium-high heat.
Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits.
Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.
Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat.
Add Brussels sprouts; sauté 2 minutes or until lightly browned.
Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender.
Serve sprouts with chicken and sauce.

Nutrition Information

Serves: 4 | Serving Size: 1 chicken breast half + 2/3 cup Brussels sprouts + 2 tablespoons sauce

Per serving: Calories: 350; Total Fat: 15g; Saturated Fat: 5g; Monounsaturated Fat: 7g; Cholesterol: 114mg; Sodium: 604mg; Carbohydrate: 11g; Dietary Fiber: 3g; Sugar: 2g; Protein: 42g

Nutrition Bonus: Potassium: 780mg; Iron: 14%; Vitamin A: 19%; Vitamin C: 126%; Calcium: 6%

----------------
Looks like potatoes are in the photo, but I'm not adding potatoes to my recipe.

ahk

07-10-2015, 12:37 PM

This is the first year for CSAs for us-- and lately we've been getting A LOT of kale. I only can make so much sausage/butternut/kale skillet til I just can't take it anymore and needed to figure some new ways of making this delicious green. I always enjoyed my mom's creamed spinach growing up, so I figured I'd attempt to make it paleo and with kale. Here is my attempt and it was awesome!!

1.5 TBS of fat of choice (I used no-sugar bacon grease)
2 medium clove garlic, minced
2 medium sweet onion, chopped
16 ounces kale leaves cut into bite sized pieces
½ teaspoon kosher salt
⅛ teaspoon ground black pepper
Pinch fresh grated nutmeg (to taste)
¾ cup coconut milk (canned)

Instructions

PREP:

Begin by mincing garlic and chopping onion.
Next, clean and stem kale. Cut the kale leaves into bite sized pieces and set aside. Measure coconut milk and spices.

COOK:

Heat a large skillet over medium high heat. Once hot, add in fat of choice.
Add garlic and onion, sauté for 5 to 6 minutes, until softened.
Add kale, stir and cook for 2 to 3 minutes, until leaves begin to wilt.
Finally, add in salt, white pepper, nutmeg and coconut milk. Cook, stirring frequently, for an additional 4 to 5 minutes until kale is soft and coconut milk is thickened.
Taste, adjust seasoning if necessary

** I added a bit more coconut milk towards the end, stirred, tasted, seasoned again, stirred, placed the lid on, turned heat to low and let it come more together.

Do any of you do a CSA? Don't know what one is -- looky here (https://www.biodynamics.com/content/community-supported-agriculture-introduction-csa).

Jesse

07-13-2015, 11:48 AM

http://paleoleap.com/pictures/chopped-salad-shrimp/chopped-salad-shrimp-main-p.jpg

Chopped Salad with Shrimp and Curry Dressing Recipe

Servings SERVES: 4 - Preparation time: 25 min. - Cooking time: 4 min.
Ingredients:
1 lb raw shrimp, peeled and deveined
1 bunch purple kale, stems removed and chopped
6-8 leaves Napa cabbage, chopped
1 carrot, shredded
1 bell pepper, diced
1 avocado, peeled and diced
2 mangos, diced
2 green onions, thinly sliced
1⁄3 cup fresh cilantro, chopped
1 tbsp ghee or coconut oil
Sea salt and freshly ground black pepper

Ingredients for the coconut curry dressing:
1 cup full-fat coconut milk
Juice of 1 lime
1 1⁄2 tbsp coconut aminos
1 small garlic clove, minced
2 tsp curry powder
Pinch of cayenne pepper, or more to taste
Sea salt to taste

Preparation:

Whisk all of the ingredients for the dressing into a medium bowl.
Taste and adjust the seasoning if desired.
Place the dressing in the refrigerator while prepping the rest of the salad.

In a large salad bowl, combine the kale, cabbage, carrot, bell pepper, avocado, mango, green onion, and cilantro. Toss to mix well and set aside.

Heat a large skillet with the ghee or coconut oil over a medium-high heat.
Season the shrimp with salt and pepper and add shrimp to the skillet.
Cook 1.5 – 2 minutes on each side or until the shrimp are opaque in the center.
Place top shrimp on top of the salad, drizzle with the desired amount of dressing and serve.

Jesse

07-14-2015, 08:32 AM

http://images.food52.com/mXSrmQyLnQjSiDnPbjDIEct4cYo=/753x502/cd139f29-00ff-4827-b43e-1edcb478c09c.090109F_672.JPG

Zucchini Pancakes

Serves 2
Ingredients:

2 cups grated zucchini
1/2 cup grated potato
1 egg
1 tablespoon chopped parsley
1 teaspoon lemon zest
1 pinch breadcrumbs
1 tablespoon unsalted butter
2 tablespoons sour cream or yogurt (optional)

Preparation:
Grate your zucchini and potato using the largest hole on your grater. Let stand in a colander for at least 30 minutes to drain. They will hold together better when you drain out maximum moisture. Salt generously. In a bowl, beat egg, chopped parsley, and lemon zest. Add pinch of salt and pepper to taste. Roll and squeeze zucchini/potato mixture in a towel to soak up moisture. Add pinch of bread crumbs to soak up any leftover wetness. Combine zucchini / potato mixture with egg mixture. Stir well and coat. Turn on oven to 200 and place cookie sheet with foil in there to keep your pancakes warm as you make them. Heat 13" skillet on medium high heat. Melt 1 tablespoon of butter. You can use olive oil if you prefer, but butter is delicious. When foam subsides, drop a spoonful of your pancake mixture in. You don't really need to form it in advance, but pat it with a spatula and try to flatten it out as much as possible -- it'll be more crispy that way. Cook 2 at a time until golden brown on each side, then place in oven to keep warm to make additional pancakes. Serve as soon as possible, with a dollop of sour cream or (drained greek style) yogurt on top for extra richness.

Note from Jesse: These are really good as a side dish with chicken or grilled shrimp. Be sure to follow draining instructions. What I do different:
1. Sweet potato in place of the regular potatoes.
2. Leave out the breadcrumbs.
3. I usually add 2 eggs instead of one and cook the pancakes in an iron skillet.
4. I also prefer the greek yogurt with a little cayenne pepper blended in.

Sweet Bliss

07-14-2015, 07:47 PM

Found this yesterday Jesse. Thought you might like to try this?

http://www.afternoonrecipes.com/the-whole-world-is-crazy-for-this-japanese-cheesecake-with-only-3-ingredients/

clay

08-07-2015, 09:18 AM

NO BAKE Energy Bites
1 cup dry oatmeal
2/3 c. coconut flakes
1/2 c. peanut butter
1.2 c. ground flax seed
1/2 c. chocolate chips
1/3 c. honey
1 TBSP Chia seeds
1 tsp. vanilla extract

Mix all ingredients together and let set in fridge for a half hour.
Roll into small balls about 1 inch diameter
Store in airtight container, and enjoy along the way.

NOTE: One could use any number of other ingredients if wanted to. My honey doesn't like peanut butter, so I will use butterscotch chips in hers.
One could use peanut butter chips as opposed to the peanut butter.
Chopped nuts could also be used.

I just saw this posted on my FB, so have no clues about if it is indeed a quick energy bite. Just loved the recipe and options to alter it. Hoping it is sufficient to post this recipe here!!!

clay

08-07-2015, 12:31 PM

ETA: coconut "flakes" is same as shredded coconut......OP on FB used "flakes"....and I had gotten shredded coconut....do they make the flakes???
The No Bake orbs are delicious!!!
I substituted butterscotch chips for chocolate chips, and Nutella for Peanut Butter (my honey doesn't like peanut butter) and I added some chopped up walnuts & pecans.
My honey suggested maybe rolling the formed orbs in the chopped up nuts next time...just a thought.
Definitely a great snack...very filling...I ate just one, and it did give me an energy boost!!!

ahk

08-07-2015, 12:40 PM

Flakes of coconut are just larger --> here. (https://nuts.com/images/auto/801x534/assets/b6a41a8cd8a11a00.jpg)

I'd wonder how much sugar/carbs are in those tasty little orbs of goodness.

clay

08-07-2015, 01:00 PM

Flakes of coconut are just larger --> here. (https://nuts.com/images/auto/801x534/assets/b6a41a8cd8a11a00.jpg)

I'd wonder how much sugar/carbs are in those tasty little orbs of goodness.

ahhh...ok...thanks...we used honey my partner's father makes, unsweetened coconut shreds,...not sure of other items contents for sugar/carbs....sorry if I posted in wrong thread...:(

Jesse

08-07-2015, 03:20 PM

No worries, Clay. This recipe likely would fit better on the vegetarian thread though because Low carb or Paleo eating plans do not include some of the items in the recipe, even though it does sound good. :) If you want unsweetened coconut you can buy it online or at your health food store. The stuff carried by most grocery stores has sugar added, same with dried fruit.

ahhh...ok...thanks...we used honey my partner's father makes, unsweetened coconut shreds,...not sure of other items contents for sugar/carbs....sorry if I posted in wrong thread...:(

Miss Scarlett

08-09-2015, 10:23 AM

Found some of my favorite, most used items at great prices:

Unsweetened Organic Shredded Coconut at WalMart for about $2/bag

Organic Virgin Coconut Oil at Aldi for about $6/jar

Almond flour at Aldi for about $7/bag

Jesse

08-15-2015, 12:22 AM

If you like peaches and Chipotle you're going to love this bbq sauce!

Maple Peach Barbecue Sauce
Paleo friendly, Vegan and Glutenfree. This no tomato, barbecue sauce and it is sweet and spicy and tangy. Brush it over chicken in the last few minutes of grilling.

Ingredients
2 teaspoons avocado oil or organic canola oil
1 medium onion, chopped
1 teaspoon salt
1 teaspoon ground chipotle chili powder
¼ teaspoon cumin
Generous pinch allspice
2 peaches, peeled and diced
¼ cup dark pure maple syrup
4 teaspoons cider vinegar

Instructions
1. Swirl oil in the bottom of a large saucepan. Add onion, cover and place over medium heat.
Cook, removing lid and stirring occasionally until the onion is softened and starting to brown, 12
to 15 minutes. Sprinkle salt, chipotle, cumin, and allspice and cook stirring until the spices are
fragrant, about 30 seconds. Add peaches, maple syrup and vinegar, and stir to coat. Cover and
increase heat to medium high. Bring to a simmer, reduce heat to medium low or to maintain a
gentle simmer and cook until the peaches are completely soft and breaking down, 4 to 5
minutes. Transfer to a blender and puree until smooth (use caution when blending hot liquids.)
Cool before using.

http://www.healthyseasonalrecipes.com/maplepeachbarbecuesauce/

Miss Scarlett

08-22-2015, 09:20 AM

My weight loss doctor gave me this recipe

2 Ingredient Low Carb Pancakes

2 ounces cream cheese
2 eggs

Blend until smooth (I use a Magic Bullet).
Let batter sit for a couple of minutes so the bubbles settle down.

Cook in non-stick pan on medium heat (just like regular pancakes).

Makes 4 pancakes.

The entire pancake recipe has about 390 cal, 3g carbs and 17g protein.

I add a pinch of cinnamon and 1 tsp of Stevia powder to my batter.

These are awesome with butter and sugar free syrup. Aldi has wonderful sugar free syrups - Blueberry, Blackberry and Raspberry.

Miss Scarlett

08-22-2015, 09:33 AM

Last weekend my husband was craving a Philly Cheese Steak but didn't want to tempt me by bringing bread into the house so we came up with this alternative using what we had on hand. It was fabulous and we'll be making this again!!

Philly Cheese Steak Stuffed Peppers

3 green peppers cut lengthwise and seeded
1 lb ground beef
1 onion sliced thin
Sliced Portobello mushrooms
Sliced white American cheese
2 TBSP Worcestershire sauce
1 TBSP garlic powder
1 TBSP onion powder
Olive oil

Preheat oven to 400.

Mix meat, Worcestershire, garlic powder and onion powder. Let sit while you prepare the other ingredients.

Place peppers cut side up on parchment covered baking sheet and roast in oven until they're done to your taste.

Saute onions and mushrooms in olive oil until soft. Set aside and brown ground meat.

Place a slice of cheese inside each pepper half then fill layering meat, onions and mushrooms. Top with more cheese and bake for about 10-15 minutes until done to your taste.

Makes 6 servings.

Orema

09-19-2015, 07:43 AM

Roasted Stuffed Tomatoes with Egg, Bacon and Cheddar (http://www.droolworthydaily.com/blog/roasted-stuffed-tomatoes-with-egg-bacon-and-cheddar)

http://www.droolworthydaily.com/uploads/2/4/4/8/24484612/1754177_orig.jpg

Ingredients
– 8 tomatoes
– 8 eggs
– 6 strips of bacon, cooked, chopped
– 1/2 cup chopped green onion
– 1/2 cup chopped cilantro
– 3/4 cup shredded cheddar cheese
– 1/4 cup fresh basil, chopped
– Garlic salt, to taste
– Pepper, to taste

Directions
Preheat oven to 400F.

Cut the top off the tomatoes and scoop out about 50% of the insides. Crack an egg into each tomato. Season with salt and pepper. Top with fresh basil.

Bake for 40 to 50 minutes or until egg has set. In the last 5 minutes of baking, sprinkle each tomato with cheese.

To serve, top with bacon, green onion and cilantro.
_________________

I'm gonna make this tomorrow :)

Jesse

09-19-2015, 01:17 PM

http://againstallgrain.com/wp-content/uploads/2014/12/Meatballs-067.jpg

Grain-Free Spaghetti and Meatballs
AUTHOR: Danielle Walker - AgainstAllGrain.com
SERVES: 6 to 8
INGREDIENTS:

Zucchini Noodles or Spaghetti Squash for serving
Meatballs
2 tablespoons olive oil, ghee, or coconut oil for frying
3 large eggs
3 pounds grass-fed ground beef
¾ cup almond meal or 3 tablespoons coconut flour
1/3 cup Parmesan cheese or ¼ cup nutritional yeast
3 cloves garlic, minced
3 teaspoons Italian seasoning
2 ½ teaspoons coconut aminos
1 ½ teaspoon oregano
1 ½ teaspoon sea salt
1 ½ teaspoons fish sauce
¼ teaspoon red pepper flakes

For the Sauce
¼ cup olive oil
½ small onion, sliced
1 box Pomi tomatoes (strained)
1 box Pomi tomatoes (chopped)
2 garlic cloves, crushed
1 tablespoon salt
1 teaspoon black pepper
6 fresh basil leaves, chopped
INSTRUCTIONS:

Make the sauce: Heat the oil in a large sauce pan over medium-high heat. Add the onions and sauté until they are translucent. Add the remaining 6 ingredients and bring to boil. Reduce heat to low, and simmer for 40 minutes. Use an immersion blender to puree the sauce until smooth, or carefully blend it in a blender. Adjust seasoning if necessary.

Make the meatballs: Whisk the eggs in the bottom of a big bowl. Add the remaining ingredients, then knead the mixture with your hands until everything is just incorporated. Form the meat into golfball-sized meatballs.
Heat the olive oil in a large dutch-oven or heavy-bottomed pot over medium heat. Pan fry the meatballs in batches, until browned all over. They do not need to cook all the way through since they will simmer in the sauce.
Add the meatballs to the sauce and simmer over medium heat for 20 minutes, until the meatballs are cooked through and the sauce is thickened. Stir occasionally.
Serve over grain-free noodle of choice.

Miss Scarlett

09-20-2015, 09:10 AM

Has anyone made cauliflower "rice"? Thinking about trying it.

Orema

09-20-2015, 10:42 AM

Has anyone made cauliflower "rice"? Thinking about trying it.

I have and I really like it, though I haven't had any for awhile.

The way I make it is to cut a head of cauliflower into smallish pieces, put some pieces in the food processor and chop it. The less you put into the processor, the more control you have over the size. So, I have it packed loosely.

I aim for the size of couscous because it can get on the mushy side if it's chooped too fine.

You might want to search this thread. I'm almost certain this has been discussed.

Bon appetit and good luck. :goodluck:

~SweetCheeks~

09-20-2015, 11:08 AM

Orema

09-20-2015, 11:20 AM

How did this turn out Orema? Minus the bacon it looks so good.

I'll have it in a hour or so if I can ever finish paying my bills online :) I keep getting distracted by music, quotes, games :)

I'm making it without the bacon so I'll be sure to return later today to let you know. :)

Orema

09-20-2015, 01:44 PM

How did this turn out Orema? Minus the bacon it looks so good.

It was good and I enjoyed it. It created a lot of water and I kept thinking it would be better with bacon or pancetta (for me). I forgot to buy bacon when I went shopping. And next time I'll drain the liquid in the tomato before putting it in the oven and will cook everything 5-10 minutes less, I think.

I had sliced cucumber on the side and it worked well.

I prefer the egg baked in avocado half, but I need to experiment with this some more :)

Orema

09-21-2015, 09:11 AM

Spicy Cashew Beef with Sweet Potato Noodles (http://everydaypaleo.com/spicy-cashew-beef-with-sweet-potato-noodles/)

http://everydaypaleo.com/wp-content/uploads/2015/05/cashew-beef-1.jpg

Ingredients
– 2 tablespoons coconut oil
– 1 red onion, sliced
– 4 carrots, sliced
– 3 celery ribs, sliced
– 1 tablespoon minced garlic
– 1-1/2 pounds sirloin steak, cut into thin strips
– 12 oz. fresh mushrooms, sliced
– 2 cups broccoli florets
– 1-1/2 cup cauliflower florets
– 1/2 cup sliced sweet peppers
– 2/3 cup chopped raw cashews
– Salt and pepper to taste
– 3-4 tablespoons wheat-free tamari
– 1 tablespoon toasted sesame oil
– 1/2 to 1 teaspoon red pepper flakes
– 1 avocado, sliced
– 3 sweet potatoes/yams, made into noodles with vegetable peeler

Directions
Heat up a large skillet and melt the coconut oil. Add the onion, celery, carrots, and garlic. Saute until the onion is translucent. Salt and pepper to taste.

Add the steak and cook until it is about halfway cooked.

Add in the mushrooms, cauliflower, broccoli, peppers, and cashews. Add salt and pepper to taste.

Saute until the veggies are cooked and meat is done.

Mix in the tamari, sesame oil, and red pepper flakes. Saute a couple minutes more.

Boil a large pot of water and add the sweet potato “noodles”. Boil just a couple minutes and drain in a colander.

Serve the beef over the sweet potato noodles, topped with avocado.

Serves 4-5

Time to table: 60 minutes

Jesse

09-21-2015, 03:16 PM

That's a great looking dish, Orema! Seems we both have avocado on the brain today! :)

Here's a dish I like that's very paleo friendly and makes a great side dish to poultry or beef.

Roasted Brussels Sprouts
(with Avocados and Pecans)

Ingredients:
1/4 cup pecans
1 lb. fresh brussels sprouts, stems trimmed and cut in halves or quarters
1 T balsamic vinegar
1 T + 1 tsp. olive oil
1 tsp. + 2 tsp. fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
2 medium avocados, peeled and cut into small dice
1/2 tsp. sea salt
fresh-ground black pepper to taste

Instructions:
Preheat oven to 450F. Put pecans on the baking sheet you'll be using to roast the brussels sprouts, and when the oven is hot put the baking sheet in and roast 3-4 minutes or just until the pecans barely start to look browned. Remove from oven and put the pecans on a cutting board to cool.

Wash the sprouts and make sure they are dry, otherwise they will not roast properly. Trim the stem ends of brussels sprouts and cut them in half, or in quarters if they're large.

Whisk together the balsamic vinegar, 1 teaspoon lemon juice, and olive oil. Put brussels sprouts into a bowl and toss with the balsamic mixture. Spritz the roasting tray lightly with olive oil/coconut oil and spread the brussels sprouts out and turn each one cut side down. Roast brussels sprouts 15 minutes.

While the brussels sprouts roast, coarsely chop the pecans. Peel the avocados and cut them into small pieces. Wash out the bowl you tossed the brussels sprouts in, put the avocado into the bowl, toss with the 2 teaspoons lemon juice, and season with 1/2 teaspoon sea salt and some fresh-ground black pepper.

After 15 minutes, remove baking sheet from the oven and turn the brussels sprouts over. Put the baking sheet back in the oven and roast the brussels sprouts about 10 minutes more (or until they're nicely browned, as brown as you can get them before they would start to burn.) When done, mix with the avocado & pecans and serve.

(Low-Carb, Gluten-Free, Paleo)

Jesse

09-21-2015, 03:31 PM

I was going through some of the older posts from this thread and happened across one of my favorite recipes and thought I would repost it here. These muffins are so easy and quick to make and are great for breakfast as well as for dinner with a side dish such as the one I just posted above.

Salmon Muffins

1 can salmon, drained and shredded (I also pick out most bones and skin)
2 eggs
1/2 cup chopped green pepper
1/2 cup chopped red pepper
2 or 3 green onions, finely chopped
1/2 cup shredded cheddar (or whatever cheese you prefer)

Mix everything together. I don't add salt to these, but you may wish to. Lightly oil a muffin tin and plop a muffin's worth of salmon into each cup. This makes about six of the bigger muffins. Bake at 325 F until egg sets—about 20 or 25 mins.

They aren't greasy when made like this and can be eaten hot or cold. These are great with a scoop of Greek yogurt. Sometimes I add a bit of flax meal to this recipe.

Jesse

10-05-2015, 03:38 PM

Orema

10-05-2015, 03:44 PM

I am not a big fan of pumpkin, preferring sweet potato in its stead, but I saw this recipe and thought it would be a good fit here on the Lo Carb thread. :) I may try this recipe substituting sweet potato for the pumpkin. If anyone makes this please let me know how it turned out.

http://detoxinista.com/wp-content/uploads/2012/09/DSC05401.jpg

http://http://detoxinista.com/2012/09/grain-free-pumpkin-bars/

Hey Jesse, thanks for posting this. Looks really good.

Your link didn't work for me, but this one (http://detoxinista.com/2012/09/grain-free-pumpkin-bars/) works, thought it looks the same as yours. Go figger :)

Thanks again!
O

Jesse

10-05-2015, 06:30 PM

Thanks for the fix Orema. :) Looks like I have one too many "http's" in there. Most likely because I was drooling over that pumpkin bar. lol

Hey Jesse, thanks for posting this. Looks really good.

Your link didn't work for me, but this one (http://detoxinista.com/2012/09/grain-free-pumpkin-bars/) works, thought it looks the same as yours. Go figger :)

Thanks again!
O

Jesse

10-06-2015, 10:37 PM

Love tabbouleh, but don't want the grains? Try this recipe I got from one of my favorite Greek Recipe sites, http://souvlakiforthesoul.com/

http://c.servved.com/souvlakiforthesoul/files/2015/01/610x/0115_beef-kofta_004.jpg
"GRAIN FREE" TABOULI RECIPE
Ingredients:
4 cups freshly chopped parsley leaves
1/2 cup freshly chopped mint leaves
1/4 of cauliflower, grated
1 large spring onion, thinly sliced
a handful of cherry tomatoes, chopped in half
1 Lebanese cucumber, seeds removed and thinly sliced ( I'm thinking any type of cuke will do)
juice of 1 lemon
2 tbsp olive oil
salt and pepper to taste

Instructions:
Combine the parsley, mint, grated cauliflower, spring onion, tomatoes and cucumber in a large bowl. Add the lemon juice, olive oil and season to taste.

Jesse

10-10-2015, 06:09 PM

For those who still eat dairy/nuts on occasion, these are really good.

Peanut Butter Cheesecake Balls

Ingredients:
2-8 ounce chilled Cream Cheese
1 cup creamy Peanut Butter
1 package of Almond Bark (or whatever chocolate you desire)
Crushed Roasted Peanuts (optional)

Mix the peanut butter and cream cheese together thoroughly.
Roll into medium sized balls and place onto something with a flat surface, (plate, cookie sheet etc.) lined with parchment paper that will fit into your freezer space. Freeze for 1-2 hours until solid.
Place the chocolate or bark in a bowl and microwave for 1 minute. Stir and heat an additional 15 seconds, and stir again until it’s smooth and creamy. Stirring is extremely important in this case to avoid overheating the chocolate/bark, so be sure and stir it really well in between heating. Do not over heat.
Us a fork to dip the cheesecake balls into the bowl of chocolate/bark. Sit it back on the parchment lined sheet and quickly sprinkle with the crushed peanuts if desired, before they harden. If using bark, they will harden quickly. If using melted chocolate, you may need to place back in the freezer until the chocolate hardens. Refrigerate until ready to devour!

ahk

10-14-2015, 12:55 PM

Could someone tell me the difference between Mediterranean Diet vs Paleo Diet? And could you include some reference links. Please and thank you.

Jesse

10-14-2015, 01:44 PM

http://www.diet-blog.com/wp-content/uploads/mediterranean-diet.jpg

Could someone tell me the difference between Mediterranean Diet vs Paleo Diet? And could you include some reference links. Please and thank you.

Jesse

10-14-2015, 01:45 PM

http://www.crossfitoffremont.com/wp-content/uploads/2014/01/PALEO-PYRAMID.jpg

Jesse

10-14-2015, 01:59 PM

ahk

10-15-2015, 05:19 PM

Ahk those seemed like the 2 fairest charts I could find, as many of them purposely lean in favor or one eating plan or the other. Google the others and see what you think.

As for me, I have pretty much switched to Mediterranean because I was gaining weight with Paleo which I do not want, also because I want as "clean" of a diet as much as possible and that can be quite expensive with Paleo. Yes, I still buy organic veggies and fruit as often as I can get them, but that is not too difficult to do here in Florida. I still eat some Paleo foods but am leaning more and more towards Mediterranean because I feel better when I eat that way. Also fish and shellfish is plentiful here as well. So it works well for me.

Are ya'll thinking of switching plans?

Yep, thinking about switching. I've been having some medical issues for about a year now and recently to the cardiologists and he recommended looking into Mediterranean--

My question-- do you eat a lot of legumes? bread? grains? Eating paleo for 2 years or so -- really gets you. But I think I gained too much weight as well -- so not good.

Could you give me an example of what you eat in a day? Thank you. Plus, any good websites for recipes? I just can't find what I'm searching for.

Thanks again.

:)

Jesse

10-16-2015, 04:02 PM

Ahk,

First off, I am sorry that you have been sick and hope that you are able to figure out what's going on and get things fixed. You're in my prayers and thoughts.

Although I am certainly no Dr., if the problem is cardiological in nature, I would back away from the red meats and incorporate more fish and free range poultry, along with lots of vegetables of all colors and varieties if I were standing in your shoes.

The past few months I have fallen off the wagon, and haven't been eating as healthy as I would like to and a big part of that is I stopped juicing due to temporary insanity. But I am getting back on that wagon, and will get the juicer going again here in the next couple of days. I have to find a minute to get to the produce stand first.

I will pm you some sites that have healthy Mediterranean recipes. I think that is the better way to do it, since this is the Paleo thread.

In answer to your other questions, I eat legumes, bread and grains in moderation. Usually the grains I consume are things like polenta, quinoa and wild rice. Oats, 100% wheat and that sort thing are a very rare thing in my house. I still use coconut flour and other nut flours. I use Evo and coconut oil.

Really the main thing that has changed is I swapped out the red meats for fish, shellfish and poultry, I've tripled my intake of veggies and added fruits and some grains back in.

95% of my juicing is veggies, and I generally drink 2 glasses a day, 1 about an hour before breakfast, and the other usually between lunch and dinner. I eat an apple most evenings. The rest of the time I drink water or unsweetened tea.

You should start a Med thread. :) I have a bunch of recipes.

Be well.

Yep, thinking about switching. I've been having some medical issues for about a year now and recently to the cardiologists and he recommended looking into Mediterranean--

My question-- do you eat a lot of legumes? bread? grains? Eating paleo for 2 years or so -- really gets you. But I think I gained too much weight as well -- so not good.

Could you give me an example of what you eat in a day? Thank you. Plus, any good websites for recipes? I just can't find what I'm searching for.

Thanks again.

:)

Orema

11-07-2015, 12:38 PM

North Park Rumble Salad (Sweet Potato and Kale with Honey-Chili Dressing)

Ingredients
4 Sweet Potatoes
1 Bag of Kale

Dressing
– Olive Oil
– 1 Lemon
– Chili (or Curry) Powder
– Cayenne Pepper
– Red Pepper Flakes
– 1 Shallot
– Honey

Directions
Cut raw sweet potatoes into cubes and bake, grill, or roast for 30 or so minutes
Steam kale for 6-7 minutes. Once cooked, mix together in bowl and set aside

Dressing
Pour appx. 3/4 cup Olive Oil in a separate bowl and add ...
– finely chopped shallot
– juice of one lemon*
– 1 tablespoon chili powder*
– cayenne pepper (optional)*
– red pepper flakes (optional)*
– salt and pepper (optional)
– 1 tablespoon of honey*

The key is to make sure the kale is wilted; this allows the dressing to absorb into the kale.

*I taste the dressing as I add honey, lemon, chili (or curry) powder, cayenne, and pepper flakes ... so your measurements may differ from mine. I like it spicy so I added lots of spices (more than a tablespoon), but I don't like it too sweet so I used less than a tablespoon of honey. Also, I add the honey last because I can better gauge the balance of sweet and spicy when honey is the last ingredient.

You can use as many sweet potatoes as you want and as much kale as you want. I like lots of kale so I added the entire bag.

This salad is good warm or cold. I like it both ways.

Next time I will add pine nuts, or slivered toasted almonds, or unsweetened coconut flakes.

Experiment till you come up with what you like.

This salad is so good and easy to make that it's perfect for pot-luck gatherings.

*Anya*

11-18-2015, 02:13 PM

If you live in Portland, OR: you are in luck!

I just read about a low carb/paleo store, called Caveman Pantry!

Caveman Pantry
7460 Southeast 82nd Avenue, Portland, OR 97266

http://www.cavemanpantry.com

Orema

01-09-2016, 05:46 AM

New York Times Video: Roasted Cauliflower

Click here (http://www.nytimes.com/video/dining/100000004101598/roasted-cauliflower.html?playlistId=1194811622182&region=video-grid&version=video-grid-thumbnail&contentCollection=Times+Video&contentPlacement=5&module=recent-videos&action=click&pgType=Multimedia&eventName=video-grid-click).

Orema

01-09-2016, 05:53 AM

New York Times Video: Skillet Chicken (Pizza Chicken)

Click here (http://www.nytimes.com/video/dining/100000004123055/melissa-clark-skillet-chicken.html?contentCollection=Food&contentPlacement=5&module=most-popular-videos&action=click&pgType=Multimedia&eventName=most-popular-videos-click).

Orema

01-17-2016, 05:45 PM

Here are some things I snack on.
_________________
Sprouted Pumpkin Seeds—I like these a lot. The brand below is raw and dried. High in protein and low in carbs. Good as a snack, in salads, soups, oatmeal, etc.

http://livesuperfoods.com/media/catalog/product/cache/1/thumbnail/9df78eab33525d08d6e5fb8d27136e95/g/r/grw018-go-raw-sprouted-pumpkin-seeds.jpg

__________________
Edamame in the Shell—I drizzle a little sesame oil and add salt. Excellent mid-morning or mid-afternoon snack.

https://s-media-cache-ak0.pinimg.com/736x/67/23/35/672335993c7a0b477b19bd53ca3aa366.jpg

___________________
Kale Chips—Love these. I toss the Kale in olive oil, sprinkle seasoning salt and red pepper flakes. I'm waiting for a batch to dehydrate right now. :)

https://pgeveryday-com.secure.footprint.net/Assets/Modules/Editorial/Recipe/Images/baked-kale-chips-recipe-1-size-3.jpg

___________________
Boiled Egg—Filling, but boring. I like it with mustard, salt, pepper.

http://static.comicvine.com/uploads/original/11/118136/2482863-hard_boiled_egg.jpg

Jesse

01-23-2016, 08:19 PM

I am cooking this tomorrow for supper. I have cooked it before and really liked it, so I thought I would share the recipe with you all.

I generally use collards but you can use any of the dark leafy greens, or even mix n match them.
I also add a yellow onion to the mix just because.
I use the plain gelatin from the grocery store.
Sometimes I add butternut squash chunks in with the sweet potato
Yes, it is a Paleo dish. ;)

Beef & Sweet Potato Soup With Greens (http://picketfencepaleo.com/beef-and-sweet-potato-soup-with-greens/)

Jesse

01-28-2016, 09:23 AM

Morning all,
Here is a sweet potato chili contributed by Besame. It's a good time of year for it. :) Lindsey Cotter has some other Paleo and Gluten free recipes on her site that look good as well.

Crock Pot Sweet Potato Chipotle Chili (http://www.cottercrunch.com/crock-pot-sweet-potato-chipotle-chili-paleo/)

Jesse

02-04-2016, 08:50 PM

I have not personally tried this recipe, but it's paleo, easy to make and looks good. ;)

http://detoxinista.com/2016/01/vegan-paleo-strawberry-cream-pie/

Jesse

02-07-2016, 11:58 AM

For anyone who misses bread, here are a couple of bread recipes from the
KetoDiet Blog (http://ketodietapp.com/Blog/post/2015/10/06/low-carb-and-paleo-bread-the-ultimate-guide).

I have not done much Paleo bread baking but I have friends that swear by these recipes from the Keto Blog. I like that she walks you through what could go wrong and how to avoid it. I am thinking about baking a loaf or two and tossing them in the freezer for those times I want bread.

Orema

02-07-2016, 12:55 PM

Jesse

02-07-2016, 01:07 PM

Looks good O!

I knew I forgot something on my post...the picture of the bread! Lol!

Paleo Beef Bourguignon and Cauliflower Mass

http://d30b2uadky41tr.cloudfront.net/Blog/image.axd?picture=/2016/02/BeefBourguignon11.jpg

Click here (http://ketodietapp.com/Blog/post/2016/02/05/paleo-beef-bourguignon) for the recipe.

Orema

02-07-2016, 01:41 PM

Looks good O!

I knew I forgot something on my post...the picture of the bread! Lol!

Your posts was perfect. I love that website. It's the best. Thanks for posting, Jesse!

CyberStud

02-07-2016, 05:10 PM

Paleo Beef Bourguignon and Cauliflower Mass

http://d30b2uadky41tr.cloudfront.net/Blog/image.axd?picture=/2016/02/BeefBourguignon11.jpg

Click here (http://ketodietapp.com/Blog/post/2016/02/05/paleo-beef-bourguignon) for the recipe.

I'm back on my paleo diet Monday after enjoying a bit of an extended festive break! :blush: So I'm going to try out this delicious looking recipe at the end of the week with the hope it taste as good as it looks.
:goodluck: Orema when you make yours!

Orema

02-07-2016, 06:42 PM

I'm back on my paleo diet Monday after enjoying a bit of an extended festive break! :blush: So I'm going to try out this delicious looking recipe at the end of the week with the hope it taste as good as it looks.
:goodluck: Orema when you make yours!

Thank you. It'll be awhile before I get to this. It looks so good. My cauliflower mash never looks as good as this one, but when I make it, I'll have it with cauliflower rice.

Good luck to you, too, CyberStud!

Orema

02-13-2016, 06:42 PM

Deviled Chicken Thighs (http://cooking.nytimes.com/recipes/7237-deviled-chicken-thighs?WT.mc_id=D-NYT-MKTG-MOD-22381-02-12-PH&WT.mc_ev=click&WT.mc_c=) from NTTimes.com

http://graphics8.nytimes.com/images/2016/02/09/dining/09COOKING_BAKEDCHICKEN2/09COOKING_BAKEDCHICKEN2-articleLarge.jpg

In cooking, the term ''deviled'' has several meanings, but it most often implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne or other chiles. In this dish, you don't need vinegar, because there is plenty of acidity in Dijon mustard. Nor, strictly speaking, do you need cayenne (and I omit it when cooking for children); the taste is strong without it.

You can make this dish with chicken breasts if you prefer; I recommend bone-in breasts, which follow the same procedure. For boneless, skinless breasts -- forget crispness, of course -- smear the meat all over with the mustard mixture, then broil it for just about six minutes, turning two or three times to prevent burning.

– 8 chicken thighs, or a mixture of thighs and drumsticks
– Salt and freshly ground black pepper
– ⅓ cup Dijon mustard
– ⅓ cup minced shallots, onion or scallion
– ¼ teaspoon ground cayenne pepper or Tabasco sauce, or to taste
– Minced parsley for garnish, optional

Heat the broiler to its maximum, and set the rack about 4 inches from the heat. Season the chicken with salt and pepper on both sides, and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.

Meanwhile, combine the mustard, shallots and cayenne. (If you have a small food processor, you can chop the shallots by throwing them in with the mustard and pulsing the machine on and off a few times.)

When the chicken has browned, remove it from oven, and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken, and broil about 5 minutes. Turn the chicken, and spread the remaining mixture on the upper, or skin side. Broil until mustard begins to brown.

At this point, the chicken may be done. (There will be only the barest trace of pink near the bone; an instant-read thermometer inserted into the meat will read 160 degrees.) If it is not done, turn off the broiler and leave the chicken in the oven 5 more minutes or so. Garnish and serve.

Low carb, less than 30 minutes, serves 4

Jesse

02-17-2016, 08:28 PM

Here's a quick lo carb, low calorie coconut sauce that is yummy spooned over broiled or baked fish.

Ingredients:
1/4 cup of Leeks- cut into half moons. (Slice down the middle lengthwise, then make thin slices across)
1 cup of lite or regular coconut milk
Salt and pepper
1 Lime- cut into wedges

Instructions:

Heat 1 tablespoon oil in skillet over medium heat.

Stir leeks in and cook for about 1 minute, stir constantly

Add 1 cup of coconut milk,(You can use lite or regular, lite will have less calories & carbs) increase heat to medium-high until simmer, then reduce heat to medium-low until the sauce is reduced to 3/4 cup, about 5 or 6 minutes depending on your stove.

S&P to taste. Spoon on top of broiled/baked fish* and serve with a lime wedge if desired.

*Also really good with grilled butterflied shrimp

Orema

02-21-2016, 01:49 AM

Mushroom-Spinach Soup With Middle Eastern Spices (http://cooking.nytimes.com/recipes/1017980-mushroom-spinach-soup-with-middle-eastern-spices)

http://graphics8.nytimes.com/images/2016/02/17/dining/17APPE3/17APPE3-articleLarge.jpg

INGREDIENTS
6 tablespoons unsalted butter or extra-virgin olive oil
1 ¼ pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
½ pound shallots, finely diced
1 tablespoon tomato paste
2 teaspoons chopped fresh thyme leaves
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
¾ teaspoon ground cinnamon
Pinch ground allspice
2 ½ teaspoons kosher salt, more to taste
1 teaspoon black pepper
5 ounces baby spinach
Fresh lime juice, to taste
Plain yogurt, for serving (optional)

PREPARATION
Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.

Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.

Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
______________
Nutritional Information
162 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 4 grams protein; 30 milligrams cholesterol; 894 milligrams sodium

Jesse

03-07-2016, 03:41 PM

http://meatfree.me/wp-content/uploads/2015/04/minute-magic-green-sauce-pinch-of-yum-1429657757l4p8c-250x375.jpg

I usually make something really similar to this "Magic Green Sauce" (http://pinchofyum.com/5-minute-magic-green-sauce)once or twice a month and use it on salad, chicken, as a dip with sliced raw veggies, or what have you.

My version adds:
Cayenne (Good for your heart, blood and all sorts of things) in place of the jalapeno
Home-sprouted broccoli sprouts
More water when using as a dressing for salads
And I've never added the pistachios but may give that a try next time around.

Serving size is 1/4 cup and has less than 5 carbs and that's with the pistachios.

Anywho, it is really good and good for you! ;)

*Anya*

03-13-2016, 12:11 PM

Great website I found called Low Carb Yum. Great Recipes ffor side dishes, desserts, breads, etc.

Haven't tried any yet but I will:

http://lowcarbyum.com/recipes/

Angeltoes

03-13-2016, 01:15 PM

I eat a lot of good carbs (like quinoa) because they contain essential nutrients. Maybe this has been discussed, but if we just look at the grams per serving, then foods like quinoa or chickpeas area bit high in carbs, but the effect on blood sugar is balanced by the fact that the carbs come primarily from dietary fiber.

Since I'm vegan so I need to get the calories somewhere and I eat a lot of carbs. But good carbs don't make me gain weight. I gain weight from either wheat-based products or products that contain added sugar. Here are some good sources of protein and calcium that don't come from animal products:

https://s-media-cache-ak0.pinimg.com/564x/91/84/5a/91845a20d7f77a94a506c78755ab1d5a.jpg

In a lot of dishes you can replace the bread with lettuce to lower the carbs. Maybe I should do this more often. :|

http://rabbitfoodformybunnyteeth.com/wp-content/uploads/2012/06/IMG_5008-520x780.jpg

Jesse

03-13-2016, 05:14 PM

Hi Angeltoes,

While I appreciate and respect that your lifestyle food choice is Vegan, which includes a lot of good carbs, this thread is intended for sharing information, recipes etc. for those who have more of a Paleo [gluten free] lifestyle when it comes to food choices. We choose to limit carbs, while consuming high protein, (including animal products) along with a high level of healthy fats.

I found the link to a healthy vegan thread here on the Planet that seems like it is more in line with your eating habits than this thread is. Hopefully it will be of help to you in your search. I am pretty sure there is another Vegan thread floating around as well, I just couldn't locate it.

http://www.butchfemmeplanet.com/forum/showthread.php?t=4500

I eat a lot of good carbs (like quinoa) because they contain essential nutrients. Maybe this has been discussed, but if we just look at the grams per serving, then foods like quinoa or chickpeas area bit high in carbs, but the effect on blood sugar is balanced by the fact that the carbs come primarily from dietary fiber.

Since I'm vegan so I need to get the calories somewhere and I eat a lot of carbs. But good carbs don't make me gain weight. I gain weight from either wheat-based products or products that contain added sugar. Here are some good sources of protein and calcium that don't come from animal products:

https://s-media-cache-ak0.pinimg.com/564x/91/84/5a/91845a20d7f77a94a506c78755ab1d5a.jpg

In a lot of dishes you can replace the bread with lettuce to lower the carbs. Maybe I should do this more often. :|

http://rabbitfoodformybunnyteeth.com/wp-content/uploads/2012/06/IMG_5008-520x780.jpg

Angeltoes

03-13-2016, 05:54 PM

Sweet Bliss

03-13-2016, 06:09 PM

Jesse, why the leeks? Couldn't we just make it without the S&P? I don't cook with either. I have recently discovered Himalayan salt, it is doing fabulous things for my health!! Has put an end to my diabetic neuropathy in my feet, such a blessing. I'm hoping with enough time I will begin to heal my heart. I might add H Salt to this recipe, but pepper is not even in my kitchen. LoL....:jester:

Oh, and you mentioned a long time ago that you were able to buy virgin coconut oil in 5 Gallon bucket? Could you share that with us? I use it for everything..... Every little thing. It is healing the skin on my cats where the fleas have eaten them up and left sores and scabs, cured a nasty spider bite on my hip, helping me lose fat, stopping my false appetite, and more.

Thank you by the way for this thread, I've learned so much and benefited from all the tips and suggestions, and I share them with all my friends and people I meet along the way.... Namaste'

Here's a quick lo carb, low calorie coconut sauce that is yummy spooned over broiled or baked fish.

Ingredients:
1/4 cup of Leeks- cut into half moons. (Slice down the middle lengthwise, then make thin slices across)
1 cup of lite or regular coconut milk
Salt and pepper
1 Lime- cut into wedges

Instructions:

Heat 1 tablespoon oil in skillet over medium heat.

Stir leeks in and cook for about 1 minute, stir constantly

Add 1 cup of coconut milk,(You can use lite or regular, lite will have less calories & carbs) increase heat to medium-high until simmer, then reduce heat to medium-low until the sauce is reduced to 3/4 cup, about 5 or 6 minutes depending on your stove.

S&P to taste. Spoon on top of broiled/baked fish* and serve with a lime wedge if desired.

*Also really good with grilled butterflied shrimp

Jesse

03-13-2016, 06:17 PM

That's absolutely fine. I did include a low carb, high protein example. Also, vegan does not mean one must consume a lot of carbs good or otherwise. I mentioned what I do, specifically. AND, I said, perhaps I should modify my diet by consuming less carbs hence the reason I posted a low-carb alternative. You're telling me that I should not post here if I'm vegan despite the fact that at no point did I suggest becoming vegan? I posted high protein alternatives to animal-based protein. I'm not sure why you find that offensive. It looks to me like you misunderstood my comment, completely. I mean, you can expect people to follow the theme of a thread, but you can't exactly control every word you happen to disagree with.

I am not and would not tell you or anyone else where they can and cannot post. I merely explained what this thread is about, and provided a vegan thread link because you said you are vegan. Of course you are more than welcome to post here. I do feel the vegan thread would be much more open to Vegan graphics and Vegan food suggestions and thought you were looking for a place where you could share that information. - J

Angeltoes

03-13-2016, 06:33 PM

Well, no you wouldn't say it outright but you were clearly telling me not to post here. I'm not blind or stupid. It was not a mere suggestion & I *really* don't respond well to bossiness. I followed the theme of thread, but whatever.

Jesse

03-13-2016, 06:33 PM

Sweet Bliss,

I am not the original creator of the recipe, but can say that to me leeks add a nice taste with the coconut milk & lime. I would assume the recipe could be made just as well without using the leek, try it and see what works best for you. :) As for S&P, again, it is what was in the original recipe that I got from a paleo friend of mine. Lol! I add cayenne to mine because I like it better with the lime and prefer it's anti-inflammatory health benefits. Again, adjust as you see fit.

I do not buy coconut oil in 5 gallon buckets because it would likely go rancid before I would personally use that amount, seeing as it is just me and Sadie here. I buy mine online and make sure it is organic cold pressed. I buy from a couple of different places depending on price and stock. I know there are places that do carry it in bulk.

I am glad that you are finding stuff here that benefits you. :)

Jesse

Jesse, why the leeks? Couldn't we just make it without the S&P? I don't cook with either. I have recently discovered Himalayan salt, it is doing fabulous things for my health!! Has put an end to my diabetic neuropathy in my feet, such a blessing. I'm hoping with enough time I will begin to heal my heart. I might add H Salt to this recipe, but pepper is not even in my kitchen. LoL....:jester:

Oh, and you mentioned a long time ago that you were able to buy virgin coconut oil in 5 Gallon bucket? Could you share that with us? I use it for everything..... Every little thing. It is healing the skin on my cats where the fleas have eaten them up and left sores and scabs, cured a nasty spider bite on my hip, helping me lose fat, stopping my false appetite, and more.

Thank you by the way for this thread, I've learned so much and benefited from all the tips and suggestions, and I share them with all my friends and people I meet along the way.... Namaste'

Jesse

03-20-2016, 07:36 PM

http://www.savorylotus.com/wp-content/uploads/2014/02/Indian-Spiced-Ghee-savorylotus1-1024x682.png

Indian Spiced Ghee

Author: Katja from Savory Lotus

Ingredients:

1 and ½ cup ghee (make at home or buy here)
2 tsp mustard seed
2 tsp cumin seed
4 tsp turmeric
2 tsp coriander powder
½ tsp cumin powder
1 tsp ginger powder
½ tsp cinnamon powder
3 tsp fennel seeds
5 whole cardamom pods, crushed

Directions:

1. Gently heat ¼ cup ghee in a heavy bottom pan on MEDIUM LOW.
2. Once melted, add mustard and cumin seeds and turn down heat to LOW. Allow to cook for 35 minutes, stirring once in a while.
3. Meanwhile place rest of spices in a small bowl.
4. Add spice mix to pot and continue to cook on LOW for 25 minutes, stirring occasionally. The spices will become fragrant.
5. Pour in the rest of the ghee and allow to warm on LOW for 20 minutes, uncovered. Be sure that it is very LOW.
The ghee should not bubble in any way. The low heat is just to help the spices infuse.
6. Remove from heat and allow to cool for 30 minutes.
7. Strain with a fine mesh strainer into a glass jar. Enjoy!

Recipe by Savory Lotus at: http://www.savorylotus.com/indianspicedghee/

Jesse

03-21-2016, 03:35 AM

http://www.savorylotus.com/wp-content/uploads/2015/08/Paleo-Blueberry-Lemon-Bread-www.savorylotus.com_.001.png

http://www.savorylotus.com/paleo-blueberry-lemon-bread/

Jesse

03-21-2016, 10:31 PM

http://cdn.primallyinspired.com/wp-content/uploads/2014/09/Grain-Free-Pizza-Crust-from-Primally-Inspired-Paleo-Gluten-Free.jpg

This Paleo pizza crust sounds pretty good. I may make the dough and see how it turns out so I thought I would share it here.

http://www.primallyinspired.com/grain-free-pizza-crust-paleo/

Jesse

03-24-2016, 02:30 AM

Just in time for Easter, a deviled egg recipe using cultured sour cream or organic yogurt instead of mayo that actually tastes good! I prefer it with the yogurt, mostly because I usually have some in the fridge.

Here's the recipe as copied from the website:

http://divinehealthfromtheinsideout.com/wp-content/uploads/2012/03/IMG_8788-600x400.jpg
Deviled Eggs Sans Mayonnaise

Recipe type: Appetizer, Snack- Prep time: 5 mins - Cook time: 20 mins
Total time: 25 mins

Ingredients:
6 pastured eggs, hard boiled
A scant ¼ cup of cultured sour cream or whole organic yogurt
2 tablespoons bacon fat
1 teaspoon raw apple cider vinegar
1 teaspoon dijon mustard
½ teaspoon sea salt
½ teaspoon garlic powder
¼ teaspoon chipotle chili powder
Fresh or dried parsley to taste
Cracked black pepper to taste

Instructions
1. Place 6 eggs in a pot with enough cold water to cover by at least an inch or two.
2. Place on stove and bring to a boil.
3. Once boiling remove from heat and place a lid on the pot and let sit for 12 minutes (be sure to use your kitchen
timer.)
4. For the next step, you can either remove the eggs with a slotted spoon and place in an ice bath. Or, simple
place the pot in the sink and run cold water in the pot until it is cool, adding some ice once the water is no
longer warm.
5. Let the eggs sit for a few minutes to cool, and then go ahead and peel them.
6. Slice the eggs in half and scoop out the cooked yolks placing them into a small mixing bowl.
7. Stir in the remaining ingredients. Taste the mixture to see if you want a bit more spice or salt, it takes a few minutes before the flavors meld.
8. Scoop the filling into each egg and serve.
9. Additionally, the mixture can be kept in a lidded bowl separate from the eggs until you are ready to serve if you like, especially if you need to transport the eggs to a picnic or a party.

Recipe by Divine Health at http://divinehealthfromtheinsideout.com/2010/09/deviledeggssansmayonnaise/

*Anya*

03-26-2016, 11:42 AM

I have been doing a high protein, low carb eating plan for the last couple of months and I like it a lot.

Sometimes, I do crave sweets and am too lazy to make a low-carb desert, so I will have some of this great ice cream that I read about on a keto website.

It is not easy to find but I did find it at a local health food store. You can also order it online if desperate!

Halo Top ice cream

(per 1/2 cup serving)

60 calories
Total fat 2 grams
Saturated fat 1g
Trans fat 0g
Cholesterol 14g
Sodium 109g
Dietary fiber 5g
Sugars 4g
Sugar alcohol 5g
Protein 6g

4 grams net carbs after deducting erythritol and fiber, per 1/2 cup serving.

INGREDIENTS:

Milk and cream, eggs, erythritol, prebiotic fiber, milk protein concentrate, organic cane sugar, high fat cocoa, vegetable glycerin, sea salt, organic carob gum, organic guar gum, organic stevia.

http://www.halotop.com/flavors/

Jesse

03-27-2016, 06:08 AM

Happy Easter to those who celebrate it, and Happy Sunday to those who don't! ;):eatthebunny:

*Anya*

04-10-2016, 12:32 PM

I went a little crazy on the Julian Bakery and AMAZON websites last nights.

I have been craving, craving, some bread and a bowl of cereal!

I know there are tons of Paleo and low carb recipes for bread but I just don't always feel like baking or cooking.

I just want to slap my ham on a piece of bread and have a sandwich again!

Anyway, even though the Julian Paleo bread had only two stars :( I figure I would toast it and how bad can it be, right? I guess I will find out.

I also bought a box of Paleo coconut flakes cereal (7 net carbs), it got about 4 stars. It won't be an every day thing as that is kind of a lot of net carbs but once in a blue moon, maybe it will cure my craving. I used to be the Special K, bowl every morning, girl. Haven't had that in about 4 months now. Threw the box away and it was family size, too.

Sorry about this, I know it is not the listening to each other thread but sometimes, I really miss some high carb foods.

*End of rant*

PaPa

04-10-2016, 01:59 PM

*Anya*

04-10-2016, 03:20 PM

I am having such a difficult time staying on the low carb diet....every time I turn around I break down and start back on carbs and feel worse for it. Have others struggled with this too and what do you do to keep yourself on track??

My post right below yours today talks about my missing bread and cereal.

Other than that, I look for low carb/high protein foods that I can eat and get filled up, so I am not hungry.

In a recent post, I posted about Halo Top ice cream. Delicious, high protein and low carb. I like to sprinkle some almonds on the chocolate ice cream and don't feel deprived at all. You have to let it soften before you eat it!

I always have Atkins frozen meals on hand. I love the beef merlot and crustless chicken pot pie. I add a tiny bit more broccoli to both. I also keep Atkins protein shakes on hand. They are delicious and fill me up if I am in a hurry. I just found them at WalMart for a 6-pack (they usually are only sold in 4-packs) for $5.98.

I love egg salad so always keep hard-boiled eggs on hand. I also always keep ham, Swiss cheese, cheddar and mozzarella cheese sticks. I do roll-ups or make omelettes. I always have canned tuna and make tuna salad (and egg salad) with Dukes Mayo. I love Best foods mayo. Dukes is just as good-maybe better. I got it on Amazon.

I just try to stay prepared. Having nothing to grab is really bad for me. Preparing from scratch is the very best way to do it but I just can't cook all of the time. I do low carb, keto-ish eating, the lazy woman's way. The thing I am not doing is being religious about counting net carbs each day. Some weeks I lose a pound, other weeks I don't. I don't gain any more so it is working my way, for me.

Jesse and other folks here have been doing low carb way longer than I and have a lot of great posts about foods and recipes. I can honestly say I never feel hungry on high protein/low carb. It has been hard to get used to the fact that it is ok to eat fats like coconut oils or even butter. I lived on low fat diets for years and always felt hungry.

Best of luck PaPa.

Jesse

04-10-2016, 06:56 PM

Personally, I found that on a strictly Paleo eating plan I had the same struggles as you stated, PaPa. I decided that what works best for me right now, is a Paleo-Mediterranean eating plan. That said, in talking with and/or reading what about other's Paleo struggles I have noticed that a key denominator to success is in getting the correct ratio of healthy fats, purine proteins and low complex carbs into your body with every meal for your personal self. It may be that you need to increase the healthy fats and for the time being allow yourself a little higher limit on the carbs and then work downwards in time?

Many are not increasing the healthy fats to a high enough ratio to stay full. We have been taught for so long that fats are bad, I think it is difficult to get past that. Another factor is in keeping the fridge stocked with foods that you either have cooked ahead, or they prepare quickly. That was my biggest struggle. Lastly, there is the fact that the old sugar habit is a ***ch to break! :)

I wish you success with your challenges and hope that you will share them here so that we can all support one another as we learn.

I am having such a difficult time staying on the low carb diet....every time I turn around I break down and start back on carbs and feel worse for it. Have others struggled with this too and what do you do to keep yourself on track??

Jesse

04-13-2016, 12:54 PM

http://detoxinista.com/wp-content/uploads/2014/06/brownies-2.jpg

Raw Brownie Bites -(Vegan, Paleo)
Makes about one dozen

Ingredients:

1 1/2 cups raw walnut halves
1/4 cup cocoa powder
1 teaspoon vanilla extract (alcohol free, if
you prefer)
1/4 teaspoon fine sea salt
1 cup soft dates, pitted (about 10 Medjool
dates)
1 tablespoon water
Additional cocoa powder, for coating (optional)
(I prefer to roll mine in shredded coconut)

Directions:
In a large food processor fitted with an “S”
blade, grind the walnuts into a fine meal.
Add in the rest of the ingredients and
process again until a sticky, uniform dough
is formed. Scoop the batter by heaping
tablespoons onto a plate or baking sheet
lined with parchment paper, to prevent
sticking. Roll the balls between your
hands, and roll them in cocoa powder, if
desired.

Recipe by Detoxinista

Sweet Bliss

04-13-2016, 06:54 PM

LoL, great minds think alike Jesse, I was just coming to your thread to ask if there was a way to make peanut butter cookies that were not filled with sugar and half way decent tasting.

Chocolate in my opinion is NOT Paleo, and peanut butter is totally not Paleo, lol.

My Son is jonesing for pb cookies that won't completely ruin his Paleo plan. Now I skip all that and eat Cajun boiled peanuts by the giant can. Yes, they are addictive.

I need to get online and search. Maybe PB and coconut?? yummy.

:rrose: for you Jesse.

Sweet Bliss

04-13-2016, 07:05 PM

Hey, about the starchy carb cravings, I have found out that my magnesium levels are extremely low, and it's the low Mag levels that cause my cravings, so I have investigated the Natural salt remedy.

I have gotten amazing results. My Diabetic Neuropathy is GONE. The constant pain all over my body is GONE. The aching and stiffness is
GONE.

I highly recommend watching this video, take good notes!!!

https://youtu.be/8xweziIaUMo

*Anya*

04-13-2016, 07:17 PM

I found a couple of "peanut butter" cookies recipes and no, peanut butter is not Paleo but these look like super alternatives.

Anyone else have good cookie recipes you have tried?

Paleo Peanut Butter Cookies
Author: Misty
Recipe type: DessertCuisine: American
Prep time: 35 minsCook time: 10 mins Total time: 45 mins
Serves: 4

Ingredients
1 cup almond butter
⅓ cup honey
¼ cup palm sugar
3 tablespoons coconut flour
1 egg
½ teaspoon baking soda

Instructions
In a bowl combine almond butter, honey, egg, and baking soda
Add palm sugar and coconut flour and mix well
Refrigerate dough for 30 minutes
Preheat oven to 350 degrees

Drop spoon size amount of dough onto greased or parchment lined cookie sheet, flatten slightly with a fork
Bake for 8-10 minutes or until edges just start getting dark

http://www.familypaleomealplans.com/paleo-peanut-butter-cookies/

Where does Palm sugar come from?

As the name implies, palm sugar comes from palm trees. While this type of sugar was originally made from the Palmyra palm – also known as the date palm or sugar date palm – it is now made from the nipa palm and the Arenga pinnata (sugar palm) as well. This type of sugar is made from sap collected by making slits in the stem of the palm tree. The collected sap is then boiled until it is thickened. A similar product can also be made from coconut palms and is generally referred to as coconut palm sugar. The difference is that coconut palm sugar is derived from the flower buds of the coconut palm whereas traditional palm sugar is collected from the tree itself.

http://www.primalpal.net/paleo-recipe-blog/35/What-is-Palm-Sugar-and-How-Do-You-Use-It

Paleo Almond Butter Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Yield: 18 Cookies

This is a wonderful nut cookie recipe base - experiment with different nut butters and Paleo-friendly add-ins, like chocolate chips from Navitas Naturals Cacao Nibs, coconut shreds, chopped nuts, etc.

Ingredients

1 cup natural almond butter
3/4 cup coconut palm sugar
1 large egg, lightly beaten
1.5 teaspoons pure vanilla extract
Coarse sea salt

Instructions

Preheat oven to 350 degrees F.

Line baking sheet with parchment paper or use a Silpat mat.
In a medium bowl, mix all the ingredients except the coarse sea salt, until well combined.
Spoon 1 tablespoon of mixture about 1 inch apart onto parchment-lined baking sheets.
Flatten the mounds with a fork and make a crosshatch (or other) pattern on the cookies.
Sprinkle coarse salt on top of the cookies.
Bake about 10 minutes or until golden around edges, switching the position of the pans halfway thorough baking.
Transfer freshly-baked cookies to a cooling rack and let rest.

Adapted from Flourless Peanut Butter Cookies Recipe, courtesy of Claire Robinson

http://paleocookiest.com/2012/paleo-almond-nut-butter-cookies/

Sweet Bliss

04-13-2016, 07:42 PM

Thank you so much Anya!!!!

I have several of those ingredients I will go in the kitchen now and see if I can whip something up!!!

:bunchflowers: for you Anya!!

girl_dee

04-13-2016, 08:42 PM

Hello!

I started high protein low carbs back in February. I feel SO much better.

What i miss? CEREAL - i was totally addicted.

Just ate a venison burger. I bit disappointed because it was overcooked but glad I found some venison!

Totally loving avocados, nuts and cheese!

girl_dee

04-13-2016, 08:44 PM

I am having such a difficult time staying on the low carb diet....every time I turn around I break down and start back on carbs and feel worse for it. Have others struggled with this too and what do you do to keep yourself on track??

For me i don't buy it at all, if its in the house, i can't help myself.

When i go out, i don't let them bring bread to me at all.

Thats all i got.

Orema

04-15-2016, 05:43 AM

I am having such a difficult time staying on the low carb diet....every time I turn around I break down and start back on carbs and feel worse for it. Have others struggled with this too and what do you do to keep yourself on track??

Sometimes it like that for me too, PaPa. Today I'm returning 42 single-serving bags (yep, 42) of Famous Amos cookies to Costco. I thought (pretended) I could eat a bag a day. I can't, and like girl_dee wrote, the best way to stay on the wagon is not to have high carbs in the house.

I know better, but still did it. So, here I am starting all over again this weekend.

Just keep trying, PaPa. And remember it helps when high-carb foods aren't easy to access.

Good luck!

*Anya*

04-15-2016, 03:45 PM

Since I have been missing cereal so much, I ordered Paleo Coconut flakes from Julian bakery on Amazon.

I got them today. They are just delicious! They have 7 net carbs, 7 grams of fiber, 2 grams of protein ( yes, low) and they are the only grain-free cold cereal available. They look like wheat flakes but are made from Coconut meat. I certainly won't be able to eat it every day but it is so nice to have another option.

I went back to work this past Monday and had a really hard time with breakfast.

What do readers of this thread do for a quick breakfast when you don't have much time?

girl_dee

04-15-2016, 05:01 PM

Orema

04-16-2016, 10:49 AM

Orema

04-16-2016, 11:12 AM

This is the first day of flushing carbs from my system. What works for me is to not focus on losing weight for the first few days and just work on getting the carbs out of my system. So I eat what I want, when I want, as long as it's low carb.

For breakfast I had a Denver omelet (ham, bell pepper, onion, eggs) slices of tomatoes and decaf.

I'll have a couple small salads today (lettuce, sprouts, very few tomatoes—if any, chopped cabbage, chopped kale, cucumbers), will snack on boiled eggs, will have some shelled edamames with sesame oil, and for dinner I'll probably have salmon in anchovy butter with cauliflower rice and maybe some steamed chard.

I'll make some kale chips this weekend and will snack on that, too.

My goal is to lose weight and the only way I successfully lose weight is to count calories. I'll start counting my calories once I get the carbs out of my system. It's easier for me to eat less than 1300 calories a day when I'm eating low-carb foods.

Jesse

04-16-2016, 05:47 PM

While searching for a good Paleo flatbread recipe I came across this tasty looking little number: ;) Thinking they would make a great "dip chip" or if spread a little thinner when making, they could be used as a crunchy bed for other foods.

http://purejoyplanet.com/wp-content/uploads/2016/01/crackers-resized.jpg

http://purejoyplanet.com/recipes/flaky-mexican-crisps/

Also, on the topic of carbs, breads are a big weakness for me, partly because they are just so convenient, and partly because they taste so good. I am trying to find healthy replacements for them. So if you have an awesome recipe using any of the nut/seed meals that is Paleo friendly please share it here.

*Tip- I have found that mashed and seasoned rutabagas make an awesome replacement for mashed potatoes. I personally prefer them over the cauliflower replacement. (note: I have no intolerances to dairy so I do use a little evaporated milk and grass fed butter when I make them.) Rutabagas are Paleo and extremely nutritional. http://healthyeating.sfgate.com/nutrition-value-rutabagas-1801.html

Jesse

04-16-2016, 11:37 PM

Here is a granola recipe that may work for those of you looking for a cereal replacement. I'd recommend refrigerating it if you live in a hot climate like I do.

Paleo Maple-Cinnamon Granola {Grain-Free; Gluten-Free; Nut-Free; Naturally-Sweetened} (http://www.anediblemosaic.com/paleo-maple-cinnamon-granola-grain-free-gluten-free-nut-free-naturally-sweetened/)

*Anya*

04-23-2016, 12:37 PM

Jesse

04-23-2016, 11:30 PM

I made Paleo brownies yesterday from a mix and melted the coconut oil and forgot to add it to the batter. I forgot it was in the microwave. Out of sight and all that.

It was so thick, I couldn't stir it.

I thought, what is wrong with this? I had some organic, unsweetened applesauce and thought, WTH, so added some. I didn't even check to see if ok to do it, didn't count the net carbs either.

Came out semi-ok. I just needed a desert bite or two.

Jesse, the link below for granola doesn't work for me. Maybe it's my iPad?

Thanks Anya. It seems that anediblemosiac.com is having server problems. Hopefully they will get it straightened out soon.

P.S. The raw brownie bites posted at the top of this page are pretty good, plus they are good for you.

Jesse

04-26-2016, 10:30 AM

Anya, I happened across this grain free brownie recipe and thought about you. :)

http://eatlittlebird.com/wp-content/uploads/2012/04/brownies-3.jpg

Unbelievably quick and easy to make, these hassle-free brownie bites come together in just 20 minutes. Though they're vegan, grain-free, and Paleo-friendly, you'd never know it from the fudgy texture and rich chocolate flavor.

Double-Chocolate Brownie Bites

Yield: One 8x4-inch pan
Active Time: 8 minutes
Total Time: 20 minutes

Ingredients

1 tablespoon ground flaxseeds
3 tablespoons water
1 1/2 cup cashews, walnuts, or pecans
11 medjool dates, pitted
2 tablespoons raw cacao powder
1/2 teaspoon baking soda
1 1/2 teaspoons vanilla extract
1 teaspoon sea salt
1 cup chopped dark chocolate

Instructions

Preheat oven to 350 degrees and line 8x4-inch baking tin or loaf pan with parchment paper.

Mix together ground flaxseeds with water in small bowl, and set aside.

Place nuts and dates in bowl of food processor fitted with blade attachment and pulse to roughly combine. Add cacao, baking soda, vanilla extract, salt, and flaxseed mixture and process thoroughly until ingredients form a homogenous batter. Stir in chopped chocolate.

Scrape batter into prepared tin and bake 10 minutes in oven. Cool completely before cutting into bite-size pieces.

(Found on Thrive website)

Jesse

05-04-2016, 11:20 AM

Unfortunately for me, I am still firmly attached to dairy products, well not milk, definitely cheese & yogurt! ;)

That said, this coconut "yogurt" recipe was in one of the newsletters that hits my inbox on a regular basis and I thought I would post it here in case anyone is interested in trying it. It's not listed but this is also Paleo.

http://herballegacy.com/images/super%20thick%20cocout%20yogurt.jpg

Super Thick Coconut "Yogurt"

Vegan, gluten-free, grain-free, no bake/raw, nut-free, oil-free, soy-free

This “shortcut” coconut yogurt is as simple and fresh as it
gets! I occasionally buy coconut yogurt from the grocery
store, but when I want something that is super fresh and
without any added ingredients I will make this version for a
fun treat. Granted, it's not a true yogurt since there's no
fermentation, but I love how quick this version is....
http://herballegacy.com/Super%20Thick%20Coconut%20Yogurt.pdf

Ingredients:
2 cups fresh young Thai coconut meat (or thawed Young Thai Coconut Meat, see headnote)
1/2 cup coconut water (or use filtered water in a pinch)
1 tablespoon fresh lemon juice (reduce for a less tart flavor)
1/4-1/2 teaspoon probiotic powder, optional (you can empty probiotic capsules, if desired)
pinch of pink salt or fine grain sea salt
liquid sweetener to taste (I use 1 tablespoon natural cane sugar)

Directions:

1. Add all ingredients into a high speed blender and blend on low, gradually increasing the speed to high, until super smooth. Keep blending until it’s not grainy anymore. Adjust sweetness to taste by adding sweetener if desired and blending again. I add a tablespoon of cane sugar and blend on high to pulverize it in my Vitamix.

2. Spoon the yogurt into an air-tight container and chill in the fridge for at least a couple hours.

3. Serve with granola and chia seed jam, parfait-style, if desired. Or simply enjoy alone.

Recipe by Angela Liddon

Jesse

05-07-2016, 03:50 PM

Does anyone else eat organ meats? I do, but I buy from the farmers/ranchers who raise grass fed, pesticide free, cruelty free, non-gmo.

Anyway, my reason for asking is I wanted to tell you about these awesome burgers that you make using bacon ends and pieces, liver, and whatever type of ground beef you prefer, be it cow,bison or what have you, same goes for the liver. I'll post the recipe link but basically you grind the bacon and liver together, and mix it in with your ground beef and whatever seasonings you want then cook it. It will grind in your food processor, but it only takes a second or two...too much and you will have liver soup. I think these are possibly the best burgers I have ever had. To me, they do not taste like liver, rather the ground beef just tastes enhanced... richer...better. :)

http://ba7a7213ab588fffb6a3-395e64798090ee0a3a571e8c148d44f2.r58.cf1.rackcdn.c om/428227_80e0ffab_m.jpeg

505050 Burgers (http://www.thepaleomom.com/2014/02/505050-burgers.html)

*Anya*

05-21-2016, 09:46 AM

Good morning low carbers!

I have had a difficult time this week. I even bought a box of carb crackers for some crazy reason-maybe the prednisone I am on-and then ate about 15 of them till I threw them in the trash. Had to move on from that and get back on track.

The thing I love the most about low carb eating is, for me, no guilt eating. I still can't believe that I can have some real whipped cream on sugar-free jello and it is OK.

My last UA showed trace of ketones a (I don't have diabetes so it is not unsafe for me) and I was so happy because I do a rough count of net carbs, I do not count them perfectly. I am not losing weight but am not gaining either. I am working on mentally readying to be more serious about counting them.

I had gained about 20 lbs since the beginning of my relationship (she is a great cook) but wound up losing 28 lbs during my hospitalization and recovery. I don't want to gain it back again!

I just miss bread sometimes and none of the paleo/low carb breads I have tried were any good to me. There may be one out there that I don't have to make from scratch but I have not found one.

Anyway, back to recipes. I love waffles and have tried several recipes. The one I did this morning is very similar to the one I always made for my daughters as they grew up. It was from the original Joy of Cooking (I still have this cookbook) and the egg whites are folded separately into the mix so they come out light and fluffy.

The low carb waffles are worth the extra work. You see 5 eggs and think it will make a million waffles but it only made about 4 and a half. I will freeze the rest and heat up on a morning I can't face eggs again.

Happy eating and sorry for the length of this post. It is a true confessions kind of morning:

WAFFLES

PREP TIME
10 mins
COOK TIME
20 mins
TOTAL TIME
30 mins

Author: Libby
Recipe type: Breakfast; Snack; Lunch
Cuisine: Low carb; LCHF; Grain free; No sugars; Gluten free; Wheat free
Serves: 5

INGREDIENTS
5 eggs separated
4 tbs coconut flour
3-5 tbs granulated stevia, or sweetener of choice, to taste
1 tsp baking powder
1-2 tsp vanilla
3 tbs full fat milk (NOTE: I used heavy cream as I do not have or use milk now, worked perfectly)
125g/ 4.5 oz butter melted

INSTRUCTIONS
First bowl.
Whisk the egg whites until firm and form stiff peaks.
Second bowl
Mix the egg yolks, coconut flour, stevia, and baking powder.
Add the melted butter slowly, mixing to ensure it is a smooth consistency.
Add the milk and vanilla, mix well.
Gently fold spoons of the whisked egg whites into the yolk mixture. Try to keep as much of the air and fluffiness as possible.
Place enough of the waffle mixture into the warm waffle maker to make one waffle. Cook until golden.
Repeat until all the mixture has been used.

http://www.ditchthecarbs.com/2015/12/08/keto-waffles/

Jesse

05-24-2016, 06:20 PM

Hey, for anyone interested this weekend there will be a Paleo live stream FREE for you to watch on most devices. There will be more speakers from the Paleo world than you could possibly watch in a weekend, allowing you to pick and choose the subject and speaker that you choose in any given hour. Folks with recipes and cooking methods, physicians, sports and exercise, nutrition...you name it.

Anyway, here's the signup link: http://www.paleofx.com/livestream/?a_aid=sarahb

Remember, it's FREE! ;) You can check out the list of speakers and the schedule on that same link.

*Anya*

05-25-2016, 07:14 AM

In my quest for different breakfast ideas, I bought some smoked salmon and cream cheese at Trader Joes. I did roll-ups and they tasted like bagels (kind of and minus the bagels) lox and cream cheese.

It was a treat.

I have truly discovered this week that I just can't eat carbs. Ever since my cracker episode last week; the cravings are back. It shocks me because I have eaten so few net carbs each day since December and was not craving them at all.

Time to get clean again.

:blush:

Orema

06-04-2016, 04:32 AM

http://cf.realhousemoms.com/wp-content/uploads/2015/12/low-carb-cauliflower-breadsticks-HERO-2.jpg

Low Carb Cauliflower Breadsticks (http://realhousemoms.com/low-carb-cauliflower-breadsticks/) with fresh herbs, garlic, and lots of ooey gooey cheese atop a cauliflower crust looks and tastes like cheesy bread.

Author: Life Tastes Good

Recipe type: Appetizer

Serves: 4-6 Servings

INGREDIENTS
1 head cauliflower, riced
1/2 cup shredded Mozzarella Cheese
1/2 cup shaved Parmesan Cheese
1 large egg
1/2 tablespoon freshly minced garlic
1/2 tablespoon freshly chopped basil
1/2 tablespoon freshly chopped Italian flat-leaf parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup shredded Mozzarella Cheese

INSTRUCTIONS
Preheat oven to 425°F and line a baking sheet with parchment paper.
To rice the cauliflower I cored it and broke it into florets. Then I placed it in the bowl of my food processor and pulsed until it was the texture of rice.

In a large bowl, mix the riced cauliflower, 1/2 cup shredded Mozzarella cheese, 1/2 cup Parmesan cheese, 1 egg, 1/2 tablespoon fresh garlic, 1/2 tablespoon fresh basil, 1/2 tablespoon fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined and holds together. Place the mixture onto the parchment lined baking sheet and spread out into a rectangle about 9x7" and 1/4" thick.

Bake in the preheated oven for 10-12 minutes (oven temperatures may vary and you may have to adjust the temperature or time). Remove from oven and top with 3/4 cup shredded Mozzarella cheese and return to oven to continue baking until the cheese is melted and starting to brown. Cool about 10 minutes and cut into 'breadsticks'. Garnish with fresh herbs and Parmesan cheese. Serve with your favorite Red Sauce and enjoy!

==============

I haven't tried this, but it looks tasty and easy to make.

Orema

06-06-2016, 07:56 AM

Sweet Bliss

06-06-2016, 12:29 PM

I made this yesterday and it didn't taste anything like cheesy bread, but it is good. The taste reminded me of macaroni and cheese more than anything else.

I had some last night without any red sauce and I brought some to work with me to have as a snack today. Not sure I'll make this again, but it wasn't a waste of time nor money.

Recipe is short on some seasonings, two tablespoons of garlic is pathetic, lol. I would use fresh cilantro, greek oregano, add feta, skip the basil, add turmeric, paprika, and other spices.

I would put two heads of garlic... I LOVE garlic....

Califlower is pretty bland, you can do ANYTHING to it... Great sub for taters.

Thank you so much Orema for taste testing this recipe!!!

Gemme

06-06-2016, 05:11 PM

Orema

06-06-2016, 05:38 PM

Recipe is short on some seasonings, two tablespoons of garlic is pathetic, lol. I would use fresh cilantro, greek oregano, add feta, skip the basil, add turmeric, paprika, and other spices.

I would put two heads of garlic... I LOVE garlic....

Califlower is pretty bland, you can do ANYTHING to it... Great sub for taters.

Thank you so much Orema for taste testing this recipe!!!

Maybe, besides some of the suggestions Sweet Bliss had, add some smoked crumbled bacon in it?

Great suggestions and it all sounds good—especially the bacon :). The only reason I wouldn't make it again is because it is so doggone fattening and my body just doesn't process fat as well as it used to.

Edit: I should add that it's very tasty. I made a lot and took some to work. Everyone liked it who tried it. And, I'll use cauliflower instead of noodles the next time I have a strong craving for Mac and cheese.

Gemme

06-06-2016, 05:40 PM

Great suggestions and it all sounds good—especially the bacon :). The only reason I wouldn't make it again is because it is so doggone fattening and my body just doesn't process fat as well as it used to.

Well, that's a darn good reason.

Jesse

06-08-2016, 02:08 PM

A couple of new Paleo recipes landed in my inbox today that I am going to try(especially those sweet potato pancakes) so I thought I would share some of them here. I am going to try the pancakes as soon as I replenish my egg supply.

Sweet Potato Breakfast Sandwich (http://fastpaleo.com/recipe/bacon-and-egg-sweet-potato-pancake-breakfast-sandwich-2/)

Grain Free Lemon Poppyseed Muffins (http://fastpaleo.com/recipe/grain-free-lemon-poppyseed-muffins/)

Jesse

06-08-2016, 03:47 PM

CREAMY CUCUMBER TAHINI SALAD DRESSING
Detoxinista.com (detoxinista.com)

A creamy vegan dressing that is addictive over any number of veggies.

INGREDIENTS ¼ cup freshly squeezed lemon juice
5 tablespoons raw tahini (no added oil)
¼ teaspoon salt
1 cup chopped cucumbers (about 4 ounces)
1 clove garlic
1 teaspoon ground cumin
2 tablespoons water

INSTRUCTIONS
Combine all of the ingredients in a high-speed blender and blend until completely smooth. Adjust any seasoning to taste, and then chill until ready to serve. Like most dressings, the flavor gets even better the longer it sits, and it also thickens a bit. (Feel free to add a splash of water if you need to thin it out later.) Store any leftovers in an airtight container in the fridge for up to a week.

No Tahini is not really Paleo,( no seeds really are) however, it is low in carbs for a dressing/dip and has 2.6 grams of Protein per tablespoon...plus it is high in potassium and contains other vitamins and minerals. Not being a Paleo purist personally, I choose to keep a jar of Tahini in house.

Jesse

06-13-2016, 02:07 PM

This is a 3 part article written by Dr. Sarah Ballantyne, PhD (aka The Paleo Mom) that I found to be quite interesting, perhaps you will as well. :)

The Diet We’re Meant to Eat, Part 1: Evolution & Hunter-Gatherers (http://www.thepaleomom.com/2015/09/the-diet-were-meant-to-eat-part-1-evolution-hunter-gatherers.html)

The Diet We’re Meant to Eat, Part 2: Physiological & Biological Evidence (http://www.thepaleomom.com/2015/09/the-diet-were-meant-to-eat-part-2-physiological-biological-evidence.html)

The Diet We’re Meant to Eat, Part 3: How Much Meat versus Veggies? (http://www.thepaleomom.com/2015/09/the-diet-were-meant-to-eat-part-3-how-much-meat-versus-veggies.html)

Jesse

06-15-2016, 03:16 PM

I put a meat order in on Sunday and it arrived this afternoon. I included a stick of pemmican with the order to see if I like it or not. I consider myself adventurous when it comes to trying new foods so I was anxious to try it.

I love it! So does Sadie, but it's all mine...well mostly. It looks like a slim jim but a little fatter around. The texture is soft with chewy bits of jerky in it. Think beef paté with tiny bits of beef jerky in it.

As for taste, it is very mild tasting like a beef paté minus the seasonings. It also has beef tallow. Although it doesn't taste greasy after you've eaten it you can feel it on your lips, but not in a gross way, at least not to me. In fact, I know people who use beef tallow to make chap stick and balms.

The stick I ate today, satisfied my hunger without that overfull filling, and provided me with plenty of energy.

I will definitely include a few sticks of this on my meat orders to have for breakfast along with a few nuts and some berries. It is also available with a little honey and cherries in it, which I may try in the near future. Sorry to gross you out if you hate paté.

The ingredients are: Beef jerky, beef tallow, water, sea salt

*Anya*

06-16-2016, 05:44 PM

45 days of healthy meals.

Not all are low carb but all look like they are paleo.

They look really tasty and easy to make:

http://www.fitnesshq.com/45-healthy-meals/

Sweet Bliss

06-25-2016, 09:41 AM

Good morning Jesse and Thread Followers.

This popped up on my FB feed this morning..

https://www.facebook.com/groups/naturalfermentation/

Looks really interesting... going to explore it today.

Jesse

06-26-2016, 07:59 PM

This recipe comes from the recipe section on the web site that I order my grass fed meat from. I believe it is from another customer. This recipe is for 6-8 but could easily be halved for those of us with smaller households, or cook the whole thing and have yummy leftovers!

The Recipe Corner
Chipotle Barbacoa Tacos

http://cdn2.hubspot.net/hub/31765/hubfs/chipotle_tacos.jpg?t=1466779247246&width=320

Author: Danielle Walker

Prep Time: 15 minutes

Cook Time: 480 minutes

Serves: 6-8

Ingredients:

3 pound center cut shoulder roast

3 to 5 large dried chipotle peppers, seeds removed

½ yellow onion

¼ cup lime juice

¼ cup tomato paste

4 garlic cloves

1½ tablespoons apple cider vinegar

2 teaspoons cumin

2 teaspoons sea salt

1 teaspoon oregano

¾ cup beef or chicken stock

3 bay leaves

1 teaspoon whole cloves

for serving: grain-free tortillas/crepes, avocado, cilantro, sliced radish, red onions

Directions:

Cut the roast into two pieces and trim any fat. Place in the pot of a slow cooker.

Combine the chipotle peppers, onion, lime juice, tomato paste, garlic, vinegar, cumin, salt, and oregano in a food processor. Process until smooth.

Pour over the roast and add the stock, bay leaves, and cloves.

Cover and cook on low for 7 hours.

Remove the beef and shred with two forks. Return the meat to the slow cooker and continue cooking for 1 to 2 hours, until really tender.

Serve with your choice of toppings. We like avocado, radish, cilantro, and red onions.

Jesse

06-29-2016, 09:01 AM

Here is another quick n easy recipe. This would work with a good salsa in place of the avocado sauce for a change of pace. Can you tell that I am craving tacos? ;)

http://paleogrubs.com/wp-content/uploads/2013/12/tacosaladwithdressing.jpg

Taco Salad With Creamy Avocado Dressing

For The Salad:

2-3 cups shredded romaine lettuce
1/4 cup red onion, diced
3 tbsp sliced black olives
3 green onions, chopped
8 oz. ground beef
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp garlic powder
1/8 tsp dried oregano
1/8 tsp paprika
Salt and pepper, to taste

For The Dressing:
1/2 avocado, pit removed
2 tbsp olive oil
1 tbsp lime juice
1 clove garlic, minced
1 tsp fresh cilantro, chopped
1 tbsp water
Pinch of salt

Directions
1. To make the dressing, blend the ingredients with an immersion blender or in a regular blender and process until smooth. Add more water if necessary to reach desired consistency, and taste for seasoning. Set aside.

2. Cook ground beef with seasonings over medium heat. Assemble salad by combining all of the salad ingredients in a large bowl. Toss well to combine. Top with dressing to serve.

Servings: 2
Difficulty: Easy
paleo grubs http://paleogrubs.com/

*Anya*

06-29-2016, 09:27 AM

That recipe looks easy, it is totally low carb and looks delicious!

I will definitely try the Taco Salad With Creamy Avocado Dressing!

Thanks Jesse!

Jesse

06-29-2016, 10:15 AM

You're most welcome, Anya. I am going to make it either tonight or tomorrow.

That recipe looks easy, it is totally low carb and looks delicious!

I will definitely try the Taco Salad With Creamy Avocado Dressing!

Thanks Jesse!

Jesse

06-29-2016, 10:56 AM

This last one is a favorite go to of mine. I toss some extra veggies in, or have a salad with it. I've altered it only slightly by using nutritional yeast, and correcting a couple of spelling errors. There is a recipe on the same website for the homemade red pesto.

Quick Beef Ragù with "Zoodles"

http://d30b2uadky41tr.cloudfront.net/Blog/image.axd?picture=%2f2014%2f01%2fQuickBeefRagu9.jp g

Preparation time Hands on: 15 minutes
Overall:20 minutes
Nutritional values (per serving):
Total Carbs 8.3 grams
Fiber 2.6 grams
Net Carbs 5.7 grams
Protein 37.8 grams
Fat 51.1 grams
of which Saturated 18.9 grams
Energy 645 kcal
Magnesium 83 mg (20% RDA)
Potassium 1191 mg (60% EMR)
Macronutrient ratio: Calories from carbs (3.6%), protein (23.9%), fat (72.5%) // Net carbs without "zoodles":
1.5 g per serving

Ingredients (makes 4 servings):

Beef ragu:
beef, minced, grassfed (800g / 1.8 lb / 28.2 oz)
¼ cup red pesto,
Shredded cheese, or nutritional yeast if you prefer
1 tbsp ghee, butter or coconut oil...garlic or herb infused for extra flavour
small bunch fresh parsley
½ tsp pink Himalayan salt or to taste

Serve with "zoodles":
4 medium zucchini (one per serving), sliced using a julienne peeler or vegetable spiralizer (800g /1.8 lb / 28.2 oz)

Instructions:
1. Place the meat in a sauce pan greased with ghee or coconut oil and cook until browned on all sides while stirring frequently. Keep some ghee for later.
2. Add red pesto and freshly chopped parsley and keep on low heat. When done take off the heat and
transfer into a bowl.
3. Meanwhile, using a spiralizer, create zucchini "noodles". Chop the soft core of the zucchini and add it
to the zoodles.
Note: If you don't have a spiralizer, you can use a julienne peeler and peel the zucchini all around until you get to the soft centre.
4. Transfer the zoodles into the sauce pan greased with the remaining ghee. Cook briefly for 2 to 5 minutes. Turn off the heat, add the meat and mix in well.
The exact time depends on how tender you prefer the zoodles to be. The less you cook them, the more "al dente" and the less soggy they will be. I prefer mine cooked very briefly for just about 2 minutes.

http://ketodietapp.com/Blog/post/2014/01/23/Quick-Beef-Ragu-with-Zoodles

Jesse

07-01-2016, 06:46 AM

HQwi6WVYVSQ

Jesse

07-01-2016, 06:54 AM

Here's the original you tube recipe from www.Kvalifood.com using the silicone molds.

2RDsUH5qajQ

Jesse

07-02-2016, 07:00 AM

Sausage Carrot Zucchini Breakfast Casserole (http://www.madeitloveitpaleo.com/2015/09/28/sausage-carrot-zucchini-breakfast-casserole/)

https://lh3.googleusercontent.com/UnDfSum1nuDT0qwDP9W2WTZPa_rxfMg6-j1J_jjnwVWmnYMsgWQY4McPEIYcnj76k4Zwb06psGFIZTk8kWC fHw=s730-e365

*Anya*

07-02-2016, 08:05 AM

Thanks Jesse, the casserole looks delicious. It would solve some of my morning "what the heck to eat" issues. I like that it can be made ahead of time, too.

I also read some other links in the the blog and never thought to put rolled up balls of tin foil under a whole chicken in the crock pot, to let the juices run underneath. I love crock pot chicken but the GF does not like them "wet". I always had made it more like a chicken stew with lots of vegies.

This way it cooks throughly (and easily) and I also like the bloggers suggestion to pop it under the broiler for a few minutes when finished, for crispy skin!

http://www.gimmesomeoven.com/slow-cooker-rotisserie-chicken-recipe/

Thanks much for the resources!

Jesse

07-03-2016, 02:36 PM

The silicone mold I ordered arrived today from USPS, yes on Sunday, I was shocked too! ;) So I decided to have a go at baking these buns. The mix is super simple and quick to put together. When they had finished baking, I flipped them over and stuck them back in the hot oven with the temp off to allow the bottoms to brown. They have a good rise to them thanks to all of the eggs in the recipe. They aren't bad at all, but the next time I will grind my almond flour to a finer consistency.

I posted a pic in the gallery. Here's the link to it. http://www.butchfemmeplanet.com/gallery/showphoto.php?photo=14878&title=almond-flour-hamburger-buns&cat=500 I will likely remove the pic by tomorrow.

Here's the original you tube recipe from www.Kvalifood.com using the silicone molds.
2RDsUH5qajQ

*Anya*

07-10-2016, 09:53 AM

I crave anything carb-like.

This morning, I found a small can of pumpkin in the pantry for the Thanksging pumpkin pie I was going to attempt but never did.

Anyway, I found this website, link below and made some super easy pumpkin scones but there are 45 other recipes to chose from.

Happy Sunday!

Pumpkinpalooza – 45 Low Carb, Sweet and Savory Pumpkin Recipes

September 17, 2014 By Peace Love and Low Carb

Pumpkin Walnut Drop Scones
Prep Time: 5 minutes

Cook Time: 18 minutes

Yield: 6 Scones

Serving Size: 1 Scone

Enjoy this seasonal treat with a cup of coffee or tea.

Ingredients

1 c. Almond Flour
3 Tbsp. Coconut Flour
1/4 c. Granulated Sweetener - for sugar-free I recommend Birch Xylitol or Swerve
2 tsp. Aluminum-Free Baking Powder
1 tsp. Pumpkin Pie Spice
Pinch Celtic Sea Salt
1/4 c. Walnuts, Chopped
1 Large Egg
1/2 c. Canned Pumpkin
1 1/2 tsp. Vanilla Extract

Directions

Preheat oven to 375 degrees F.
In medium mixing bowl, sift together almond flour, coconut flour, sweetener, baking powder, pumpkin pie spice and salt.
In a small mixing bowl, whisk together egg, pumpkin and vanilla extract.
Add wet ingredients to dry, along with walnuts and mix with spoon until incorporated.
Drop 6 even spoonfuls onto lined baking sheet.
Bake 15-18 minutes or until top lightly browns.
Remove from oven and transfer to rack to cool.

Enjoy!

This recipe has been tested with my preferred ingredients. Please consider, if I recommend a substitution, it will be included as a note in the recipe.

Pumpkin Pie Spice can be substituted with 1 drop each of cinnamon, clove, ginger and nutmeg essential oils.

Nutrition Information Per Scone: 155 cals 12 g fat, 8 g carbs, 5 g fiber, 3 NET CARBS, 6 g protein

http://peaceloveandlowcarb.com/45lowcarbpumpkinrecipes/

Jesse

07-22-2016, 01:50 AM

L938wMzMCCk

Jesse

07-22-2016, 10:20 PM

Yum! I love baked apples, apple pie etc. I will be making these for sure, but will likely cut the amount of honey in half.

http://paleogrubs.com/wp-content/uploads/2016/06/closeshot.jpg

Healthy Oven Baked Apple Fritters

Prep Time:5 Min - Cook Time:15 Min - Total Time:20 Min

Serves 4

Ingredients:

¼ cup coconut flour
1/8 cup arrowroot flour
½ tsp baking powder
¼ tsp ground cinnamon
1 egg
2 tbsp coconut milk
¼ cup honey
1 medium Granny Smith apple, cubed into ¼ inch cubes
1 tbsp liquid coconut oil

Instructions:

1.Preheat oven to 375 F.

2.Line a baking sheet with parchment paper and set aside.

3.In a large bowl mix the coconut flour, arrowroot flour, baking powder and cinnamon.

4.Add the egg, honey and milk and mix to combine.

5.Add the apple cubes and mix to combine.

6.For each fritter, drop about one tablespoon of batter onto the prepared baking sheet, spacing the fritters about 2 inches apart.

7.Brush each fritter with coconut oil and bake for 15 minutes.

8. Serve the fritters on their own, or if you like, serve with a drizzle of honey.

http://paleogrubs.com/healthy-oven-baked-apple-fritters

Jesse

08-01-2016, 12:56 PM

Yum!

http://i1.wp.com/www.paleonewbie.com/wp-content/uploads/2016/07/paleo-newbie-breakfast-pizza-2-recipe-300x300.jpg?resize=300%2C300
http://www.paleonewbie.com/paleo-and-gluten-free-breakfast-pizza/

Jesse

08-03-2016, 06:01 AM

Orema

08-05-2016, 01:37 PM

I like these a lot. Gluten-free and no carbs. Good in soups (especially tomato soup), salads, and on their own. I tried making these long ago and mine weren't nearly as good as these.

https://fa74d61d848a20b729bb-0251b36b713060ab3e0e8321940e01ff.ssl.cf2.rackcdn.c om/0087359190030_CF_version_type_large.jpeg

Orema

08-08-2016, 07:35 AM

Made this yesterday and it was really good. Made half the recipe.

I used dried herbs instead of fresh rosemary/thyme and I used fresh cilantro instead of parsley.

I threw in a few croutons and they were perfect—they added some crunch to the texture. Will certainly make this again.

Hard-Cooked Eggs in Tomato-Onion Sauce (http://cooking.nytimes.com/recipes/11942-hard-cooked-eggs-in-tomato-onion-sauce)

https://static01.nyt.com/images/2014/04/16/dining/Hard-Cooked-Eggs-in-Tomato-Onion-Sauce/Hard-Cooked-Eggs-in-Tomato-Onion-Sauce-master675.jpg

Ingredients:
3 tablespoons extra virgin olive oil
2 onions, chopped
1 tablespoon minced garlic
3 dried chilies, optional
3 sprigs thyme or rosemary
8 eggs
3 cups chopped tomatoes (canned are fine)
Salt and pepper
Chopped parsley leaves for garnish

Preparation:
Step 1:Put oil in a 10- or 12-inch skillet and turn heat to medium. A minute or 2 later, add onions, garlic, chilies if you're using them and herb. Cook, stirring, for a minute or 2, then cover pan and turn heat to medium-low. Cook until onions are very soft but not brown, 10 to 15 minutes.

Step 2:Meanwhile, put eggs in cold water to cover. Turn heat to medium-high, bring to a boil, then turn off heat and cover; set a timer for 9 minutes.

Step 3: When onions are done, uncover and turn heat to medium-high. Add tomatoes, a pinch of salt and some pepper, and cook, stirring occasionally, until mixture bubbles. Cook for about 5 more minutes.

Step 4: When eggs are done, put them in a bowl of ice water, then place under cold running water until they feel cool, then peel. When tomato sauce is ready, add eggs to it; cook an additional 5 minutes or so. Taste and adjust seasoning, garnish and serve hot.

Jesse

08-08-2016, 07:56 AM

I've been wanting to make this ever since you first posted it on the dinner thread. It looks so good! I have all of the ingredients, just need to get around to making it.

Made this yesterday and it was really good. Made half the recipe.

I used dried herbs instead of fresh rosemary/thyme and I used fresh cilantro instead of parsley.

I threw in a few croutons and they were perfect—they added some crunch to the texture. Will certainly make this again.

Hard-Cooked Eggs in Tomato-Onion Sauce (http://cooking.nytimes.com/recipes/11942-hard-cooked-eggs-in-tomato-onion-sauce)

https://static01.nyt.com/images/2014/04/16/dining/Hard-Cooked-Eggs-in-Tomato-Onion-Sauce/Hard-Cooked-Eggs-in-Tomato-Onion-Sauce-master675.jpg

Ingredients:
3 tablespoons extra virgin olive oil
2 onions, chopped
1 tablespoon minced garlic
3 dried chilies, optional
3 sprigs thyme or rosemary
8 eggs
3 cups chopped tomatoes (canned are fine)
Salt and pepper
Chopped parsley leaves for garnish

Preparation:
Step 1:Put oil in a 10- or 12-inch skillet and turn heat to medium. A minute or 2 later, add onions, garlic, chilies if you're using them and herb. Cook, stirring, for a minute or 2, then cover pan and turn heat to medium-low. Cook until onions are very soft but not brown, 10 to 15 minutes.

Step 2:Meanwhile, put eggs in cold water to cover. Turn heat to medium-high, bring to a boil, then turn off heat and cover; set a timer for 9 minutes.

Step 3: When onions are done, uncover and turn heat to medium-high. Add tomatoes, a pinch of salt and some pepper, and cook, stirring occasionally, until mixture bubbles. Cook for about 5 more minutes.

Step 4: When eggs are done, put them in a bowl of ice water, then place under cold running water until they feel cool, then peel. When tomato sauce is ready, add eggs to it; cook an additional 5 minutes or so. Taste and adjust seasoning, garnish and serve hot.

*Anya*

08-12-2016, 06:09 PM

I altered this a little, as I usually do. It was delicious.

The GF doesn't like blueberries (!?) so I peeled a Trader Joes flat of fresh peaches, added a little more xanthan gum to thicken the juice than the recipe and I crushed a handful of pecans to mix in with the dough crumble. I also mixed about 1/2 teaspoon of cinnamon with the peaches. I used Erythritol to sweeten the peaches instead of Swerve. I did not use lemon juice or zest.

It took 30 minutes to bubble and brown for me.

BLUEBERRY COBBLER - LOW CARB AND GLUTEN FREE

This easy low carb and gluten free blueberry cobbler has all the flavors of summer packed into it for less than 100 calories per serving!

Author: Mellissa Sevigny
Recipe type: Low Carb Dessert Recipe
Cuisine: American
Serves: 9 servings

INGREDIENTS
For the filling:
3 cups blueberries
¼ tsp xanthan gum (to thicken)
2 Tbsp Swerve (or other sweetener)
1 tsp lemon juice

For the topping:
2 Tbsp butter
⅔ cup almond flour
2 Tbsp Swerve (or other sweetener)
½ tsp lemon zest

INSTRUCTIONS
In a medium bowl, combine the blueberries, xanthan gum, sweetener, and lemon juice and mix well until the blueberries are coated.

Add the blueberry mixture to a 9 x 9 pan (or smaller ramekins.)
Melt the butter in the microwave in an average sized coffee mug or bowl. Stir in the almond flour, sweetener, and lemon zest until a crumbly dough forms.
Using your hands, crumble the dough over the blueberries in pea (or larger) sized clumps.

Bake in a 375 degree (F) oven for 22 minutes (for the large pan) or 16-18 minutes in smaller ramekins - or until the crust is golden brown and the blueberries are bubbling. Serve warm or cold.

NOTES
Approx. nutrition info per serving (1/9th of recipe, 3x3 square):

95 calories, 6g fat, 6.5g net carbs, 2g protein

(Ice cream is optional and not included in nutrition information)

http://www.ibreatheimhungry.com/2015/07/blueberry-cobbler-low-carb-and-gluten-free.html

Jesse

08-19-2016, 05:24 PM

http://paleoporn.net/wp-content/uploads/2016/08/Paleo-Recipe-Sweet-Potato-Crustless-Paleo-Quiche-960x600.jpg

Sweet Potato Crustless Quiche (http://paleoporn.net/sweet-potato-paleo-quiche/)

Note: You can substitute parsley in place of the dried chervil

Kätzchen

08-19-2016, 07:49 PM

This is a refreshing salsa for summertime that I have for lunch sometimes. I usually have it on top of a bed of chopped greens for lunch. It is also good with chicken or fish.

https://s-media-cache-ak0.pinimg.com/236x/51/2c/9d/512c9d7f6afcf78378165f3de8e21efd.jpg

Watermelon & Mango Salsa

Ingredients:
Yields 3 1/2 cups

1 1/2 cups diced watermelon, seeded
1/2 diced English cucumber
1 cup diced mango
1/2 cup finely chopped red onion
1/2 jalapeño pepper seeded and minced
lime zest
juice of 1 or 2 limes
fresh basil leaves, finely chopped
garlic clove, minced
1/4 tsp Himalayan salt

Prep:
Dice watermelon, cucumber, mango, onion and jalapeño and place in a medium-sized bowl. Zest the lime, add to the bowl along with the lime juice. Add the chopped basil leaves and garlic, and salt. Toss to coat. Stores well in fridge for a couple of days.

Sounds yummy, Jesse.

I make a seasonal salsa, which is slightly different -- but it absolutely divine as a chutney for roasted meat (turkey, chicken, pork loins, or even drizzled over Vanilla sorbet/ice cream).

I make my salsa out of dark violet Italian prunes, mango, pears, green tomatoes, sweet onions, habenero peppers and cinnamon. Roasted cloves of garlic, too and basalmic vinegar. I might even add a pinch or two of coarse sea salt and coconut sugar. It needs to meld at room temperature for half a day, then marinated for 2-3 days in the refrigerator. Then, depending on how it appears, I might reduce it to a coarse puree, and then seal it up in jars. Keeping all of it refrigerated, of course. It's very yummy. And the 'heat' of the salsa expands once you begin to consume it with chips, meats or on frozen desserts. :)

:rrose:

*Anya*

09-12-2016, 07:20 PM

I was finally able to get my hands on a box of Kirkland low carb bars this morning.

I kept reading about them in blogs but never could find them in stock at my local Costcos.

The cookie dough bar is so good but I have not yet tried the chocolate brownie.

There are 20 to a box and I paid $17.99, which is about 90 cents per bar. I really hate Quest bars so am happy to be able to get these.

From the Costco web site:

Whey Protein Isolate as the primary protein source and fortified with high fiber and only 1 gram of sugar, this protein bar will inspire you to enjoy one every day. As an excellent source of fiber, these bars can be enjoyed any time of the day. Each Kirkland Signature bar contains 21 grams of pure isolate protein and is made with real chocolate. It’s a winning combination of function and flavor that is sure to satisfy.

Includes:
10 Chocolate Brownie Flavor
10 Chocolate Chip Cookie Dough Flavor
Certified Gluten Free
No Artificial Flavors
Made with Real Chocolate
Non-GMO
15 grams of Fiber
21 grams of Protein
4 grams Net Carbs
1 gram of Sugar
Certified Kosher

Jesse

10-07-2016, 01:18 PM

http://www.sugarfreemom.com/recipes/spicy-nacho-cheese-cucumber-chips/

http://cf.sugarfreemom.com/wp-content/uploads/2016/01/spicy-nacho-cucumber-chips2-1-of-1.jpg

I have one of the dehydrators loaded with something very similar to the above, except I used a little olive oil, white vinegar, garlic powder, cayenne, a Mediterranean spice blend, and a blend of white cheeses. I used the English cukes. It smells yummy!

Jesse

10-09-2016, 02:29 PM

OMG! These turned out so good! They have a great crunch! I may have gone a bit overboard with the cayenne though. lol

Next I am going to try a mix of onion & garlic powder with a little sour cream and see how those taste. These take care of my need for crunch and/or chips in a healthy way. I have some beets to do as well, but not sure what seasoning I want to put on them yet. Maybe just sea salt and turmeric.

http://www.sugarfreemom.com/recipes/spicy-nacho-cheese-cucumber-chips/

http://cf.sugarfreemom.com/wp-content/uploads/2016/01/spicy-nacho-cucumber-chips2-1-of-1.jpg

I have one of the dehydrators loaded with something very similar to the above, except I used a little olive oil, white vinegar, garlic powder, cayenne, a Mediterranean spice blend, and a blend of white cheeses. I used the English cukes. It smells yummy!

Jesse

10-22-2016, 04:21 PM

I am going to make this next week using some Against All Grain crepe/tortillas that I have in place of lasagna noodles; there is a recipe link on the page for making your own grain free crepes, if you so wish. I am choosing to leave the kale out and sub in some mushrooms & other veggies in it's place. I am not putting a pic up because it is huge!

Creamy Butternut & Sausage Lasagna (Paleo) (http://jessiskitchen.com/2014/03/03/creamy-butternut-squash-lasagna-paleo/)

Orema

10-26-2016, 10:00 AM

This recipe came to (The New York)Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine. It is a marvelously flavorful dish, rich with garlic and salty pancetta. It is one to keep.

https://static01.nyt.com/images/2015/10/14/dining/14COOKING-BRUSSELSPROUTS/14COOKING-BRUSSELSPROUTS-articleLarge.jpg

Featured in: Thanksgiving Dinner, With 12 Chefs On The Side (http://www.nytimes.com/2003/11/19/dining/thanksgiving-dinner-with-12-chefs-on-the-side.html).

Ingredients
1 ½ cups fresh bread crumbs
2 teaspoons thyme leaves
6 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)
Salt and pepper
6 ounces pancetta in small dice (1 1/2 cups)
3 tablespoons minced shallots
1 tablespoon minced garlic
½ cup balsamic vinegar
½ cup veal stock or rich chicken broth, more if needed
2 tablespoons chopped parsley

Preparation
Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.

Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.

Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.

Nutritional analysis per serving (6 servings)
506 calories; 34 grams fat; 10 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 38 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 13 grams protein; 39 milligrams cholesterol; 858 milligrams sodium

Note: The (nutritional) information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Orema

10-26-2016, 10:07 AM

This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact.

http://thelifestylecafe.com/wp-content/uploads/2014/09/spicyroastedcauliflower.jpg

Featured in: How To Roast Cauliflower (The Whole Thing) (http://www.nytimes.com/2016/01/06/dining/roasted-cauliflower-recipe-video.html).

Ingredients
For the cauliflower:
1 large cauliflower
Olive oil
Salt

For the sauce:
⅓ cup blanched almonds
6 to 10 anchovy fillets (optional)
2 garlic cloves, peeled
2 tablespoons unsalted butter, at room temperature
½ cup extra-virgin olive oil, plus extra for basting
2 teaspoons wine vinegar (white or red), more to taste
½ cup coarsely chopped parsley, mint, tarragon, cilantro or a combination
½ to 1 teaspoon red pepper flakes (optional)
Salt and ground black pepper

Preparation
Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.

Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.

Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.

Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.

Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.

Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.

In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.

When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)

Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.

Nutritional analysis per serving (4 servings)
477 calories; 46 grams fat; 9 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 5 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 6 grams protein; 15 milligrams cholesterol; 1233 milligrams sodium

Note: The (nutritional) information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Orema

10-26-2016, 10:12 AM

I made this over the weekend and it was horrible. I don't know if it was operator error or what, but I'm not trying this again. The sausage was an ugly gray color and I just couldn't get past that. And it wasn't all that low in carbs, either. Tsk.

https://static01.nyt.com/images/2014/04/11/dining/sausageandcabbage/sausageandcabbage-articleLarge.jpg

Ingredients
Salt
3 tablespoons unsalted butter
2 pounds fresh sweet Italian pork sausages or bulk sausage
1 large green or Savoy cabbage, about 4 pounds, cored and thickly shredded
Freshly ground black pepper
Crusty bread and mustard, for serving

Preparation
Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. If using sausages, remove casings and discard them.

Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking.

Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter.

Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.

Nutritional analysis per serving (6 servings)
666 calories; 44 grams fat; 15 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 7 grams polyunsaturated fat; 38 grams carbohydrates; 10 grams dietary fiber; 10 grams sugars; 33 grams protein; 121 milligrams cholesterol; 1781 milligrams sodium

Note: The (nutritional) information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Orema

10-26-2016, 10:19 AM

The three recipes I just posted are all from the NYTimes website and here are the links:

– Sausage and Cabbage (http://cooking.nytimes.com/recipes/1881-sausage-and-cabbage)
– Roasted Cauliflower Whole (http://www.nytimes.com/interactive/2016/10/24/dining/thanksgiving-dinner-menu.html?hp&action=click&pgtype=Homepage&clickSource=wide-thumb&module=mini-moth&region=top-stories-below&WT.nav=top-stories-below)
– Brussel Sprouts and Pancetta (http://cooking.nytimes.com/recipes/236-brussels-sprouts-with-pancetta)

:bow:

Jesse

10-28-2016, 04:33 PM

https://positively.com/files/pumpkin-and-banana-dog-treats1.jpg

PUMPKIN & BANANA DOG TREATS – GRAIN AND DAIRY FREE!
By: Christina Berry

Pumpkin & Banana Dog Treats from TheLazyPitBull.comIt's the time of the year when we're surrounded by pumpkin everything: pumpkin spice lattes, pumpkin pie, pumpkins turned into Jack-o-Lanterns, you name it. Everyone's enjoying the fun of Fall, so why shouldn't our dogs get in on the fun, too?

These pumpkin and banana dog treats are not only delicious, but they're also healthy. I love being able to offer my girl Nike a yummy cookie that's both grain free and dairy free. She's not so concerned about the healthiness of the treat; she just wants as many as I'm willing to give her.

That said, you won't mind giving your mutt a lot of these cute little goodies. Check out this fun and simple recipe (just 3 ingredients!), and then whip up a batch just in time for Halloween. They're also great for Thanksgiving, too!

INGREDIENTS

1 ripe banana
1/4 cup pumpkin puree
1/2 cup coconut flour

DIRECTIONS

1) Preheat oven to 350 F.
2) Add all ingredients to a large bowl and mix well until combined.
3) Next, place dough on parchment paper and knead until no longer crumbly.
4) Using a rolling pin, roll out dough to 1/4 inch thickness.
5) Cut treats using these adorable heart shaped cookie cutters or even this cute pumpkin cookie cutters, which are perfect for the season, and place on a parchment lined cookie sheet.
6) Bake for 20 minutes, then let cool completely before sharing.
7) Store uneaten treats in airtight container for 4 days or in a freezer for up to 3 months

Recipe courtesy of http://www.thelazypitbull.com You will find many more recipes there for your dog! Not all are grain free!

Kätzchen

10-29-2016, 05:07 AM

That's just awesome, Jesse... I'm going to make some treats for Athena & Zeus! :)

Orema

10-30-2016, 10:15 AM

Ina Garten’s Roast Chicken with Radishes Recipe (http://people.com/food/ina-garten-jeffrey-roast-chicken-recipe-radishes/)

1 (4- to 4 ½-lb.) roasting chicken
Kosher salt and freshly ground black pepper
1 lemon, quartered
6 sprigs fresh thyme
1½ lb. radishes (preferably mixed heirloom), trimmed and scrubbed
3 tbsp. unsalted butter, melted

1. Preheat the oven to 425°. Place the chicken, breast side up, in a roasting pan or ceramic baking dish just large enough to hold the chicken and radishes, and sprinkle the cavity liberally with salt and pepper. Put the lemon and the thyme sprigs in the cavity. Tie the legs together with kitchen string, and tuck the wings under the body. Cut any larger radishes in half so that they are all about the same size, and place around the chicken.

2. Pat the chicken dry with paper towels. Brush the chicken and radishes all over with the melted butter, and sprinkle them both liberally with salt and pepper.

3. Roast for 1 hour, 15 minutes, until the juices run clear when you cut between the leg and thigh. Cover the pan with aluminum foil, and allow to sit at room temperature for 15 minutes. Carve the chicken, and serve with the radishes and pan juices.

MAKE AHEAD: Assemble the entire dish, cover and refrigerate for up to a day. Brush with butter and roast before serving.
___________________

I'm looking forward to making this.

Jesse

10-30-2016, 02:10 PM

Yum I love roasted radishes! Thanks Orema! :)

Jesse

10-30-2016, 02:23 PM

I'm thinking with November almost upon us it is a good time for us to begin posting some Paleo friendly Thanksgiving/Christmas recipes.

I will start with this CLEAN GREEN BEAN CASSEROLE (VEGAN, PALEO) (http://detoxinista.com/2012/11/clean-green-bean-casserole-vegan-paleo/) from Detoxinista.com

This can be prepared a day or two in advance, and put in the fridge unbaked until the day of. Personally, I prefer the taste of this recipe over the regular one.

I look forward to your holiday recipes. :)

Jesse

11-03-2016, 05:31 PM

Yum!

Custard! (http://blog.paleohacks.com/decadent-paleo-custard/#)

Jesse

11-04-2016, 07:52 PM

http://commonsensehome.com/wp-content/uploads/2011/10/pumpkin-leather1.jpg

Portable Pumpkin Pie Aka Pumpkin Leather

Ingredients:
2 cups (one 16-ounce can) pumpkin
1 cup canned evaporated milk or coconut milk
2 cups applesauce
1/4 cup honey
1/4 cup dried shredded coconut, unsweetened
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 tablespoons finely chopped dried cranberries or raisins

Instructions:

1. Mix all ingredients together.

2. Spread mixture on well oiled fruit leather sheets in dehydrator, or drop by the tablespoon to make “cookies”. If doing “cookies” leave about 1/2″ to 1″ between rounds.

3. Dry 8 to 24 hours at around 135 F. I loaded mine at night and unloaded it the next morning.

4. Cut in squares or strips. Roll up if you like. The coconut will make this recipe less sticky than some other fruit leathers.

5. To Store: Stack sheets of fruit or vegetable leathers on top of each other.

If desired, and this is optional, you can sprinkle the finished sheets with cornstarch or arrowroot to prevent them from sticking together. Roll up, wrap securely in plastic wrap, and put them in an airtight container.

common sense homesteading http://commonsensehome.com/

Jesse

11-05-2016, 10:49 PM

This recipe comes from the kitchen of http://www.uswellnessmeats.com where I buy my grass-fed meats from. I think it would be good for a Thanksgiving side.

Crispy Maple Bacon Brussels Sprouts

http://blog.grasslandbeef.com/hs-fs/hubfs/Crispy%20Maple%20Bacon%20Brussels%20Sprouts%202%20 600x450.jpg?t=1478095062132&width=600&name=Crispy%20Maple%20Bacon%20Brussels%20Sprouts%2 02%20600x450.jpg

Ingredients

4-8 strips of nitrate-free bacon
1 pound of Brussels sprouts (about 4 cups)
2 tsp olive oil
2 Tbsp maple syrup ( keep an extra tsp handy)
⅛ tsp salt
a pinch of black pepper
10 Tbsp water (divided to be used at 3 separate times)
Directions

To prep the bacon: Place a paper towel on a microwave safe plate. Place the bacon strips on the paper towel and then cover them with another paper towel. Heat in the microwave for 3 minutes. Check on the bacon and replace with new paper towels and heat for another 3 minutes. Once the bacon cools, cut the strips into inch long pieces and set aside.

Put olive oil in a saute pan over medium-high heat. Put the Brussels sprouts into the saute pan and cover them with 2 Tbs of maple syrup, salt, pepper and 2 Tbs of water.

Once the liquid boils(1 min), reduce the heat to medium. Let the Brussels sprouts cook, stirring every now and again, until the liquid thickens and evaporates (should be caramel-like in substance)--for 7 minutes.

Add the bacon pieces and 4 Tbs of water and let them cook, stirring every so often, until the liquid evaporates again-- another 7 minutes.

Add another 4 Tbs of water and let everything cook until the liquid evaporates again. HOWEVER, this time don't stir the Brussels sprouts at all. This should take about 5-6 minutes.

Mix and add 1-2 tsp extra maple syrup, then cook for 2-3 minutes more without mixing, to let them crisp. They are done once you can stab them with a knife and the knife easily goes through it… and when you can smell distinct crispy smell.

Jesse

11-05-2016, 10:53 PM

Here's a second recipe from the same place.

Paleo Sausage, Apple, and Chestnut Stuffing

http://blog.grasslandbeef.com/hs-fs/hubfs/Paleo%20Sausage,%20Apple,%20and%20Chestnut%20Stuff ing3%20600x450.jpg?t=1478095062132&width=600&name=Paleo%20Sausage,%20Apple,%20and%20Chestnut%20 Stuffing3%20600x450.jpg

Ingredients for Herbs de Provence Bread

4 eggs
2 Tbs water
1 Tbs apple cider vinegar
1 cup of ground golden flax seeds
¾ cup of almond flour
3/4 tsp baking soda
2 tsp Herbs de Provence, plus ¼ tsp extra to sprinkle
½ tsp salt

Ingredients for the Stuffing

1 lb. Sugar Free Pork Breakfast Sausage
a pinch crushed red pepper
1 Tbs. olive oil
1 cup of diced yellow onion (1 onion)
1 cup of diced fennel
1 heaping Tbs of minced garlic cloves (2 garlic cloves)
2 cups of diced tart apples (1 large Granny Smith apple)
1 bay leaf
1 tsp rubbed sage
½ tsp salt
½ tsp ground pepper
1 Tbs honey
1 cup roasted chestnuts, chopped (this was ½ of a 14.8 ounce jar for me)
1 loaf of Herbs de Provence bread (recipe above)
2 cups chicken stock
½ tsp Herbs de Provence
Directions for Bread

Preheat the oven to 400 degrees. Cover a loaf tin in parchment paper. My loaf tin was 9.25 X 5.25 X 2.75 inches.

In a medium bowl, whisk the eggs, water, and vinegar together and set aside.

In another medium bowl, mix the ground flax seeds, almond flour, baking soda, 2 tsp of Herbs de Provence and salt together with a fork. Pour the dry ingredients into the bowl of wet ingredients and mix together with a whisk until well combined.

Pour the bread batter into the loaf tin and pat the top with a rubber spatula to even it out throughout the pan. Sprinkle ¼ tsp of Herbs de Provence on top of the bread.

Cook the bread for 25 minutes. Remove it from the pan by lifting the wax paper and then remove the wax paper before letting the bread cool on a drying rack.

Directions for Stuffing

Preheat an oven to 375 degrees. Grease a 9 x13 inch baking dish.
In a large fry pan over medium-high heat, cook the sausage with a pinch of crushed red pepper flakes, stirring occasionally, until it is browned and cooked through, around 10 minutes.

Transfer the sausage to a large heatproof bowl or pot and set aside. Add the olive oil to the pan and reduce the heat to medium.

When the oil is hot, add the diced onion, diced fennel, diced apples, and minced garlic to the pan and mix. Top with 1 bay leaf, 1 tsp rubbed sage, ½ tsp salt, ½ tsp black pepper, and 1 Tbs honey, and cook, stirring occasionally, until the apples are tender and the onions are translucent, about 8-10 minutes.

Add the cooked apples mixture to the bowl with the sausage and mix. Add the roasted chestnuts to the bowl and mix.

Take the loaf of Herbs de Provence bread and cut it into 1 inch cubes. I sliced it first then cut it into inch cube pieces. Add the bread cubes to the sausage and apple mixture in the large pot/bowl and mix.

Then, add the chicken stock to the mixture, 1/2 cup at a time, mixing after each addition. Do this until you have used 2 cups of chicken stock.

Pour the stuffing mixture into the greased 9 x13 inch baking dish, and top it with ½ tsp Herbs de Provence.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 25-30 minutes. Let the stuffing rest for 10 minutes before serving.

Kätzchen

11-06-2016, 10:02 AM

Crust:

2 cups - shredded, unsweetened coconut
1 cup- finely ground Hazelnuts (or Almonds)
1/4 cup - coconut flour
1/4 cup - melted coconut oil
2 Tbsp - raw local honey
1 Tbsp - black strap Molasses
1 tsp - Himalayan salt
1/2 tsp - ground Ginger
1/2 tsp - ground Cinnamon

______☆_______☆_______☆_______☆_______

Cheese Cake Filling:

2 cups - raw cashews (soaked in water overnight)
1 cup - full fat Coconut milk
1 Pound - grated raw Cauliflower
1 cup - raw local Honey (melted state)
3/4 cup - Coconut oil (melted state)
1 tsp - Himalayan salt
1/2 tsp - ground Cinnamon
1 Tbsp - Apple Cider Vinegar
1 tsp - Vanilla extract
6 - Large cage free Brown eggs
1 - the juice and zest of an Meyers Lemon
1/4 cup - tapioca flour

______☆_______☆_______☆_______☆________

Cranberry Tangerine Marmalade topping:

4 medium sized Tangerines
1 - 12 ounce bag of raw whole cranberries
1/4 cup Maple syrup
1/4 cup Molasses
1/4 tsp ground Cloves
Dash of salt

____________☆____________☆___________☆__________

Directions:

1) Process the ingredients for the crust in a food processor on Pulse setting, until it resembles the texture of coarse sand.

2) Line a spring-form cake pan with parchment paper; press the crust mix into the lined spring-form pan.

3) Rinse the soaked cashews and place them in the food processor, then add the coconut milk. Pulse the two until it's creamy.

4) Microwave the grated cauliflower until it's tender. Usually about 4-5 minutes. Then pat dry the cauliflower with a clean tea towel to remove excess moisture.

5) Add cauliflower to cashew coconut mixture in the food processor, pulse until creamy.

6) Next, add honey, coconut oil, spices, acv, vanilla extract and cinnamon, and juice and zest of Meyers Lemon. Pulse until creamy (about a minute or two)

7) Next, add one egg at a time to the mixture, pulsing the mixture as you add each egg. Mixture should maintain its creamy appearance.

8) Finally, add the tapioca flour and pulse until it's creamy again.

9) Now pour the pie filling into your crust lined spring-form pan.

10) Bring three cups of water to a boil. Put your cheese cake inside a roasting pan, lined with foil. Carefully add the water around the cheese cake in the roasting pan. The water creates a steamed bath baking environment.

11) Place cheese cake in pre-heated oven (350 degeees). Bake for 45 minutes at this temp. Then, turn temp down to 250 degrees and continue baking cheese cake for another hour. After an hour has passed by, turn off the oven, open the oven door partially, and let it rest until the cheese cake has cooled off enough to handle without oven mitts.

12) Release cheese cake from pan and place it on a large glass serving dish. Refrigerate for 24 hours.

13) The day you serve your cheese cake for dessert, make the Cranberry Tangerine Marmalade by placing cranberries and whole tangerines in a food processor and pulse until it appears to look like a salsa. Add the maple syrup and molasses and dash of salt and pulse again for a minute or two. Bring the mixture to a slow rolling boil. Turn the heat off and let stand until room temperature. Place marmalade on each serving, as desired.

_____☆_______☆______☆________☆________☆__________

I made this cheese cake last summer and it's simply delicious.
expensive to make, but it's simply awesome. I received lots of compliments on the cheese cake by my mom and youngest brother and guests (he's diabetic and is very hip to paleo-cuisine). The best part for me is its dairy free. The only thing I might suggest is that you temper the salt, in case you need to monitor your salt intake more closely.

But I love this Cheese Cake and Cranberry Tangerine Marmalade. It's simply an very lovely and delicious treat. :)

*Anya*

12-06-2016, 08:05 PM

I made this recipe for a potluck at work today.

It came out great and was delicious! It looks complicated but actually was really easy. It has 7 grams carbs, minus the 3 grams fiber for total 4 net carbs a slice.

My changes: I used unsweetened almond milk instead of buttermilk, I used all fresh lemon juice, no extracts, I didn't use Swerve or stevia, I used granulated erythritol for the cake and powdered erythritol for the glaze

Low Carb Bundt Cake with Lemon Glaze

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs

Almond, coconut flour, and cream cheese combine to create an ultra moist, low carb bundt cake that is sure to wow you and your guests. It's perfect for any ketogenic diet.

Servings: 16
Calories: 240 kcal

Author: lowcarbmaven.com

Ingredients

Dry Ingredients:
2 cups almond flour
3/4 c Coconut Flour
2/3 cup Sukrin or Swerve granulated
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum improves texture
1/2 teaspoon salt

Wet Ingredients:
1 oz stick butter melted
1 oz package cream cheese very soft
6 large eggs
3/4 cup buttermilk or almond milk or light coconut milk from can
2 tablespoons lemon juice and zest from the lemons
1 tablespoon vanilla extract
1 teaspoon lemon extract or 1/2 t lemon & 1/2 t orange
1 teaspoon stevia

Lemon Glaze
3 tablespoons lemon juice
1/2 cup Sukrin Confectioners Swerve Confection or powdered erythritol
1/4 cup sliced almonds

Instructions
Preparation: Preheat oven to 350 and position rack to the lower third of the oven. Grease a bundt pan with 2 tablespoons of very soft butter. Melt the 4 oz of butter and soften the cream cheese. Gather the ingredients.

Dry Ingredients: Measure all of the dry ingredients into a medium bowl and whisk together to combine and break up any lumps.

Wet Ingredients: Put the soft cream cheese in a large bowl and beat until smooth with a hand mixer.
Add 1 egg and beat until incorporated.
Add 1 more and beat until incorporated.
Add two at a time beating until incorporated.
Add the buttermilk, extracts, stevia and beat. Add the melted butter and beat one more time, scraping down the bowl.

Combine: Add half of the dry ingredients and mix to combine. Add the rest of the dry ingredients and combine. The batter will be really thick so spoon it into the prepared pan. Lift the pan off of the counter a few inches and let it fall back onto the counter 2-3 times to knock out the large air bubbles. Smooth the top with a small offset spatula to make sure the batter is even - it will rise but not really spread.

Bake: Bake for about 45 minutes or until a toothpick inserted in the middle comes out clean. The bundt cake should feel springy when pressed with a finger and may even sound a little moist. Put a clean towel over the top and let it cool for 10 minutes and then turn out onto a cooling rack.

Cool completely.

Glaze: Mix the lemon juice and powdered sweetener. Add more sweetener to taste. Drizzle the glaze over the top, encouraging it to drip down the sides. Sprinkle with almonds if using.

Nutrition Facts
Low Carb Bundt Cake with Lemon Glaze
Amount Per Serving
Calories 240 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 111mg 37%
Sodium 307mg 13%
Potassium 175mg 5%
Total Carbohydrates 7g 2%
Dietary Fiber 3g 12%
Protein 7g 14%
Vitamin A 10%
Vitamin C 5%
Calcium 11%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

*Anya*

12-09-2016, 06:13 PM

I bought this at a Trader Joes today. I had never seen or heard of it before. It smells so good cooking I am literally almost drooling (tmi?). I can't remember ever cooking anything that has smelled better.

It has a big total of 2 grams of carbs per serving!

I will post how it tastes when finished.

"Spatchcocked Lemon Rosemary Chicken (Fresh, not frozen)

“Expedite the chicken!” The theory goes that some hungry Irishman came up with this poultry preparation method that involves the splitting and flattening of a chicken, thus accelerating the rate of cooking, since more of surface area is in touch with the grill or other cooking surface.

In short, cooking time is shortened, and the done bird is moister (breasts don’t overcook while the rest of the bird finishes), with lots of nice, evenly crisp skin.

While Spatchcocking isn’t necessarily brain surgery, it does take some extra work in the kitchen, which some feel negates the time you save actually cooking the bird. Trader Joe’s negates this negation by providing a fully Spatchcocked Chicken, ready to grill or roast. Not only is it already ‘butterflied’ for you, it is also pre-seasoned; soaked in a brine with orange and lime juices, and marinated in extra virgin olive oil, vinegar, garlic, rosemary, parsley, and lemon slices.

Remove Trader Joe’s Spatchcocked Lemon Rosemary Chicken from its package (don’t rinse it), and put the whole thing on a pre-heated grill skin-side down until it’s well browned and its internal temperature reaches 165 degrees Fahrenheit on a meat thermometer.

Alternately, you can lay it skin-side down in a shallow baking pan (removing the lemon slices and placing them around the chicken), and cook at 375 degrees Fahrenheit in your oven for about an hour. Cooking time varies according to the size of your bird.

INGREDIENTS
Whole Split Chicken with Bone and Skin, Mojo Brine (Water, Orange Juice, Brown Sugar, Salt, Lime Juice), Marinade (Extra Virgin Olive Oil, Garlic, Buffered Vinegar, Rosemary, Parsley, Rosemary Extract), Lemon Slices."

kittygrrl

12-09-2016, 07:34 PM

*Anya*

12-09-2016, 07:51 PM

The Spatchcocked Lemon Rosemary Chicken was absolutely delicious!

I love Trader Joe's!

:cheerleader:

Jesse

12-13-2016, 05:32 PM

http://blog.paleohacks.com/wp-content/uploads/2016/12/Pecan-Pie-bars.jpg

33 Easy Paleo Christmas Desserts (http://blog.paleohacks.com/christmas-desserts/)

Jesse

12-23-2016, 04:51 PM

31 Paleo meals you can make in a muffin tin! (http://blog.paleohacks.com/muffin-tin-recipes/#)

*Anya*

12-23-2016, 05:16 PM

Starting in October, I fell off the wagon big-time. I gained 10 pounds in 6-weeks. I didn't realize it because I had stopped weighing every day (bad move for me) until my jeans got tight.

What did I start eating again?

No pies, cakes or cookies with sugar or flour. As much of a sweet tooth as I have, I don't really miss them and if I have an urge, I can have an Atkins bar for 120 calories and 2 net carbs. :eatinghersheybar:

I simply started to eat bread and rolls again.

I really, really, missed them.

I have made bread substitutes but to me, they are not the same. I did get some awesome low carb angel rolls from Amazon once, from a company called LC but they are expensive.

I have to work out my bread addiction on a more permanent basis.

I am on the no-bread train again and that will mean no stuffing in my turkey for me :watereyes: and I am going through withdrawal, but the craving is decreasing.

I saw a new specialist this week and what does he say to me?

"A low carb eating plan would be best for you. Do you know how to do that?".

Duh.

Jesse

12-28-2016, 04:54 PM

Crispy Plantains With Garlic Sauce (http://meljoulwan.com/2015/08/04/crispy-plantains-garlic-sauce/)

http://meljoulwan.com/wp-content/uploads/2015/08/crispyplantains1.jpg

Jesse

12-28-2016, 05:26 PM

Homemade Tahini Sauce (http://www.simple-veganista.com/2012/10/homemade-tahini.html)

http://woman.hotnews.bg/static/uploads/content/12/19937968540_4c12ccaf8c_c.jpg

Jesse

12-28-2016, 05:38 PM

Baba Ghanoush (http://meljoulwan.com/2009/07/17/eat-your-vegetables-eggplant/)

Baba Ghanoush is great in place of hummus, especially so if you are trying to stick to Paleo friendly foods.

http://meljoulwan.com/wp-content/uploads/2009/07/BabaGhanoush.png

Warning: Eggplant is a nightshade and should be avoided by those with nightshade sensitivity, as well as those with kidney disease.

Jesse

01-03-2017, 04:34 PM

This article has a lot of interesting facts pertaining to cabbage, including proper ways of storing it in your refrigerator, and why some people abhor even the smell of cabbage.

Health Benefits of Cabbage (http://thepaleogut.com/fruit-vegetables/health-benefits-cabbage/)

Jesse

01-03-2017, 06:23 PM

This looks tasty and is super quick and easy to make. I have the ingredients on hand, so I will be making it for dinner in the next day or two. This would also pair well with some tostones.

Taco Stuffed Avocado (http://paleoleap.com/taco-stuffed-avocado/)

https://lh3.googleusercontent.com/proxy/PoLatNpicjBK3muGcFXGmkOLODpzjWetN9oPGienQ6AoyIP2fL iNSyjMWhQMEyE6Fkhw4SFJKwriiU2OdeKouE-HnHnzvMRkbQOMkpLEj4BYkzBoDlrxjQAHX2s4F2fQcpoLAdhbA R1vMQNy6iNKnniS_I88z2W2KeuXEaiU=w426-h637-p

*Anya*

01-03-2017, 08:06 PM

I have posted about Halo Top ice cream before but found out this weekend that they have tons of new flavors.

I got pints of the pistachio and salted caramel. They are really good and no guilt for a dish.

Halo Top is the only low carb/low calorie ice cream that I have tried that doesn't taste like flavored frozen water.

A pint ranges from 240 calories to 320, depending on the flavor. Ben and Jerry's would cost you in excess of 1,000 calories for a pint. Halo Top is sweetened with stevia but I can't tell.

It's hard to find. In So. CA. you can get chocolate and vanilla bean at Mothers Natural Food Market but Whole Foods had a lot of the new flavors:

peanut butter cup, cookies & cream, s'mores, sea salt caramel, pistachio

oatmeal cookie, black cherry, chocolate almond crunch, red velvet,

chocolate chip cookie dough, chocolate mocha chip, mint chip

Plus prior flavors: chocolate, vanilla bean, strawberry, lemon cake, birthday cake

https://www.halotop.com/flavors/

Jesse

01-08-2017, 12:40 AM

All Meat Veggie Chili {Paleo}

https://lifehealthhq.com/wp-content/uploads/2016/03/whole30-chili.jpg

Author: Laura Fuentes
Serves: 8 servings

Ingredients:
1½ pounds ground beef
2 cloves garlic, chopped
2 tablespoons (30 ml) oil
1½ cups onion, diced, about 1 large onion
½ cup chopped celery, about 1 stalk
1½ cups carrots,peeled and diced, about 4 medium carrots
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt
¼ teaspoon cayenne pepper (optional)
4 cups zucchinis, diced, about 2 or 3 medium zucchinis
1 15 ounce can tomato puree or tomato sauce
1 15 ounce can diced tomatoes

Instructions:
1. In your seasoned skillet or 5/6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside.
2. Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium high heat, about 57 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well.
3. Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.
4. Check on the amazing mixture every so often and stir.

Notes:
This is a very thick chili recipe. Add up to 1 cup of additional liquid (tomato sauce or water) to thin out the sauce if you prefer.

Recipe by Laura Fuentes at: http://www.laurafuentes.com/paleo-chili-recipe-all-meat-veggie/

Jesse

01-11-2017, 11:24 PM

I stumbled across this on Paleo Plan (http://www.paleoplan.com/recipes/) today and thought it may be helpful for anyone who is in the early stages of switching to Paleo, or just struggling with cravings etc.

Why Do I Feel Worse After Going Paleo?

This way of eating is pretty different than a normal American diet, so there are a lot of changes you’ll be making. These changes will NOT go unnoticed by your body. What I mean is, you may experience some (or a lot of) detox symptoms, including intense cravings, headaches and fatigue.

Why? You took out a lot of toxins from your diet, in the form of phytic acid and lectins in grains and legumes, preservatives and other additives, refined flours and sweeteners, and dairy (which is more toxic to some than others). Since you’ve probably been eating these things your whole life, your body is going through some serious withdrawal.

While the initial shock to the system isn’t pleasant, keep in mind it’s also finally getting a chance to clean out some built up toxins. Without all of the harmful foods constantly bombarding your liver and other organs, and with the addition of tons of nutrients and protein from the fruits, vegetables, and meats you’re now eating, your body is going to take the opportunity to do some much needed cleaning. This purging is exactly what causes the symptoms you may be experiencing right now — the toxins are being dealt with instead of being suppressed. It’s like when you do a good deep cleaning of your house — you turn it upside down before it looks immaculate. In the first 3 days to 3 weeks, you may (or may not) experience:

Headaches
Fatigue
Dizziness
Irritability
Mood swings
Nausea
Intense cravings
Sinus drainage
Diarrhea/Constipation
Flu-like symptoms
Brain fog
Increased urination
Increased appetite
Increased thirst

When I first went Paleo, I remember having to pee about 25 times a day and feeling like I was walking through oatmeal for the first 3 weeks. Walking up a flight of stairs was a big accomplishment. I was so tired and groggy — I just wanted to sleep, but then on the 21st day everything finally cleared and I felt fantastic. A lot of people only experience symptoms for a few days to a week, and there’s really no way of predicting how long your detoxification period will last.

If you are a coffee or other caffeinated beverage drinker and you’re giving that up, you should almost undoubtedly expect some symptoms. Caffeine is an addictive substance, as you know, and your nervous and endocrine systems will need some time to reboot. Maybe warn your significant other that you might not be the sweetest, most docile partner for a few days…

So during those difficult moments when you’re wondering whether or not this diet is in fact hurting you (not helping) remember that after the storm of detoxification subsides, you may very well experience:

More energy
Emotional Balance
Clarity of mind
Fat loss/Muscle gain
Strength gains
Fewer aches and pains
Less sinus congestion
Fewer seasonal allergy symptoms
Digestive ease
Clearer skin
Fewer colds

What are your experiences with detoxification?

Jesse

01-11-2017, 11:50 PM

Ratatouille Chicken Casserole

Number of servings 4
Approximate cooking time: 1 hours

Ingredients:
1 medium eggplant(s)
1 medium bell pepper(s), red
2 medium zucchini
1 tablespoon(s) Italian seasoning
2 cup(s) tomato sauce, nosugar added
11/2 pound(s) chicken breasts, boneless, skinless, or use tenders
2 tablespoon(s) olive oil
2 tablespoon(s) basil, fresh
1/8 teaspoon(s) sea salt, to taste
1/8 teaspoon(s) black pepper, to taste

Instructions:

Preheat oven to 400 F.

Using either a mandolin slicer or very sharp knife, slice the vegetables as thinly as possible. In a medium casserole dish, layer the vegetables in any order until gone, seasoning with salt, pepper, and Italian seasoning between layers. It’s okay if the vegetables are packed slightly over the top; they’ll cook down considerably.

Lay the chicken over top the vegetables and pour the sauce over top. Drizzle with the olive oil. Cover the dish tightly with foil, and bake for 45 minutes. Remove from oven and allow to sit covered for 10 minutes before uncovering and serving. Top with the basil before serving

Jesse

01-17-2017, 03:12 PM

Pumpkin Spice Granola (http://purejoyplanet.com/recipes/pumpkin-spice-granola/)

http://purejoyplanet.com/wp-content/uploads/2016/09/granola-resize.jpg

Pumpkin Spice Granola
Prep -15
Cook- 24 hours
Serves -10

Ingredients:

3 cups chopped carrots (replaces pumpkin)
1 cup filtered water
3 Tbsp. chopped fresh ginger
3 Tbsp. pumpkin pie spice
1/4 tsp stevia OR 1/2 cup coconut sugar
1/4 tsp. Himalayan salt
1 Tbsp. virgin coconut oil
1 1/2 cup sunflower seeds, soaked 2 hours and rinsed
1 cup pumpkin seeds, soaked and rinsed
4 cups unsweetened coconut flakes
1 tsp vanilla extract or 12 drops vanilla essence
1/2 cup goji berries soaked in 1/2 cup hot water
1/2 cup golden berries
2 Tbsp. raw coconut butter

Directions:
Blend carrots, water, ginger, coconut oil, coconut butter and spices until
smooth.
Pulse coconut, pumpkin and sunflower seeds until coarsely chopped.
Stir in dried berries. Mix it all together.
Spread the granola onto dehydrator drying sheets evenly.
Dehydrate at 115 degrees for about 6-8 hours then remove drying sheets
Continue to dry for up to 24 hours or until crunchy. (Can also be dried in the oven on 200-250F depending on your particular oven)
Store in an airtight glass jar after cooling.

Jesse

01-17-2017, 04:04 PM

I am going to make these either without the cheese or with raw organic cheese.

axJqmZJCWmA&list=WL&index=13

Jesse

01-18-2017, 08:58 AM

Paleo/Primal Friendly Carrot Cake (http://www.foodrenegade.com/gluten-free-carrot-cake-for-gaps-primal-and-paleo-diets/)

Jesse

01-19-2017, 07:35 PM

1 red bell pepper-seeded and roughly chopped
1 clove of garlic
1 tsp. sea salt (or salt of your preference)
1/2 cup of coconut oil (Fractionated or MCT works well dressings)
1 Tbsp apple cider vinegar

Place all ingredients in blender. At this time add any additional herbs/spices of your choosing then puree until creamy. Can be used as a dressing for salads, or as a sauce over vegetable noodles, meats etc. Refrigerate unused portion.

Jesse

01-20-2017, 09:32 AM

http://paleoleap.com/category/paleo-diet-recipes/sauces-dips/

http://paleogrubs.com/paleo-recipes/condiments-and-dressings

Jesse

01-24-2017, 08:20 PM

I made raw date bars today from the recipe I keep in my head which does not really use measurements, it's more of a taste feast until I get them just how I want them. I need to write a recipe down because they are really good.

In the meantime, I have found a page with an actual recipe and various tasty alterations ( most all of which are Paleo/Whole 30 friendly) that uses pretty much the same basic ingredients I use. These are naturally sweet and filled with yummy goodness! :)

http://leitesculinaria.com/88638/recipes-homemade-larabars.html

Jesse

01-25-2017, 11:13 AM

Here's a recipe for quick and easy Mango Mousse. (https://cauldronsandcupcakes.com/2016/11/17/easy-mango-mousse-dairyfree-glutenfree-vegan-yum-paleo/)

https://s-media-cache-ak0.pinimg.com/236x/12/d0/5f/12d05f16eef9908dde9f5a6dab93eb83.jpg

You can find the original recipe at the hot link above. I simply cut out a lot of the wordage and used only what I personally consider to be healthy Paleo ingredients, e.g. using fresh or frozen mangoes rather than the optional canned mangoes etc. Please use whichever recipe you desire.

All you need to make this is:
a blender
9 oz can of coconut cream-chilled in the refrigerator
Flesh of 3 mangoes, or 2 cups of frozen mangoes
1 tbsp of gelatin
1/3 cup of water
A squeeze of lime or lemon
If you desire a sweeter blend additional sweetener of your choice is optional

Chill the can of coconut cream in the fridge for an hour or two or until when you shake it there is no liquid sloshing. If you’re in a cold climate it may already be like this at room temperature, but you need your coconut cream cold or it won’t whip.

Slice up your mango flesh or frozen mangoes.

Soak your gelatin in 1/3 cup of water so it swells. It’s fine to use the juice from squeezed pulp if you prefer.

Place the chilled coconut cream (omit any liquid from the coconut cream), mango flesh and gelatin into a blender or food processor. Whip on high speed until combined and fluffy. The time for this will vary depending on the speed of your motor, but really it should only take a minute or two.

Now taste your mixture. Some mangoes are so sweet that they will need little (if any) extra sweetening. Add a quarter cup of sweetener if desired (less if you feel it only needs a touch) and the squeeze of lime to freshen the flavour, pulse or blend quickly to combine and then taste again and add more sweetener if necessary until you are happy with the levels.

Pour into individual serving dishes or one larger bowl and refrigerate til set. You’ll need at least one hour for this.

You can eat the mousse on its own, or garnish with more mango pieces or other fruit, unsweetened shredded coconut, dark chocolate, a sprig of mint etc. You are pretty much only limited by your imagination and items on hand with this one.

Jesse

02-01-2017, 05:57 PM

Yum, seeing that mango mousse recipe makes me want to make another batch of it!

Here is a recipe for Twice Baked Delicata Squash that's delicious, IMHO. Seeing as this is a single person household, I reduced the recipe to half, except for the egg, and it still works out nicely.

https://s-media-cache-ak0.pinimg.com/236x/69/97/5a/69975a10af3c02821687e81e90993ce8.jpg

Thanksgiving Twice Baked Delicata Squash
Serves: 10
Ingredients
6 delicata squash*
1 tablespoon ghee
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage + some sage leaves for garnishing
hefty pinch of himalayan sea salt
hefty pinch of black pepper
1 egg
2 ounces goat cheese**, crumbled

Instructions:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Cut each delicata squash in half lengthwise and place cut side down on the baking sheet (you do not need to remove the seeds yet, it's easier to do after it's cooked). Cook delicata squash until tender, about 25-30 minutes.

2. Increase oven temperature to 425°F.

3. Use a spoon to scoop out the excess seeds and discard. Then carefully scoop the squash from the skin, leaving about ¼ inch of the squash intact which will help when baking the second time around (you will discard one of the squashes at this point). Place delicata squash in a high speed blender.

4. Place a small saute pan over medium heat and add ghee along with the thyme, rosemary and sage. Cook for about 3 minutes to release the fragrance. Place mixture in the blender with squash, salt, black pepper, egg and 1 ounce goat cheese and blend until smooth. Pour mixture evenly into the 10 remaining delicata squash halves, top with the extra goat cheese crumbles and with an extra sage leaf on top.

5. Place back in oven to cook for about 15 minutes, until completely cooked through.

6. Serve immediately!

Notes
*you want ½ a delicata per person and you will be getting rid of 1 delicata to help overfill each squash so keep that in mind depending on the size group that you are feeding.

**if you cannot have dairy, you can just leave this out. it is still delicious without the dairy

Recipe by PaleOMG at
http://paleomg.com/thanksgivingtwicebakeddelicatasquash

Jesse

02-02-2017, 10:01 PM

If like me, you love and miss the yummy goodness that is sushi, you may very well enjoy this recipe for Riceless, Soy Free Sushi! (http://meljoulwan.com/2010/07/24/riceless-soy-free-sushi-domo-arigato/) Of course one could always add some cauliflower rice to the recipe, I am just not a big fan of it myself. I really enjoy these rolls just fine and do not miss the rice.

https://s-media-cache-ak0.pinimg.com/236x/a9/f4/aa/a9f4aabcdc13c36b4c8ee0f53e89118c.jpg

http://meljoulwan.com/2010/07/24/riceless-soy-free-sushi-domo-arigato/

Jesse

02-14-2017, 11:48 PM

I may be having a small love affair with plantains right now! :) This is a super easy recipe and it really does go well with roasted chicken, which I tend to eat quite often, because I am not a big fan of most red meats, well that and I love chicken! Give it a try!

Garlic Lime Chicken Plantain Fritters (Paleo, AIP, Whole30)

By Amanda Torres @ The Curious Coconut (see pic at this site, too big to post)

Published 02/13/2017

Perfectly seasoned chicken pairs with delicious plantain for a fast, easy, filling, and fun meal!

INGREDIENTS
2 ripe (yellow and black) plantains, mashed (about 1.5 cups mashed)
1/2 cup packed pre-cooked shredded chicken
2 Tbsp pressed or minced garlic
juice of 1 lime
1 tsp fine Himalayan salt
optional: 1/4 cup minced cilantro
1/4 cup+ fat of choice for frying (pastured lard or coconut oil for AIP; ghee or butter if tolerated)

INSTRUCTIONS

Choose ripe plantains that are a blend of yellow and black and which give when pressed. Slice the tips off with a knife, then cut a slit down the length of the peel. Lift peel with your fingers and discard. Place plantains in a bowl and use a potato masher to mash until smooth. You can also puree them in a food processor if you prefer.
Add remaining ingredients to the bowl and mix to combine.
Heat your fat in a large frying pan for 3-4 minutes over medium heat. Cook the fritters in batches, adding additional fat as needed. Drop the plantain mixture into the pan using a tablespoon, flattening them to be between 3-4 inches across. Smaller fritters are easier to turn without breaking. Make mini fritters (~2 inches wide) if you want finger food.
Cook on each side for about 4-5 minutes, or until browned and crispy. Take care when flipping as they may be a little fragile.
Serve with lime wedges. Store leftovers in an airtight container in the fridge and reheat by either warming in a 350F oven for about 10 minutes or heating in a frying pan with a little fat until heated throughout.
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 10 mins.

Total time: 20 mins.

Jesse

02-15-2017, 01:53 AM

I believe I posted this recipe a while back, but I don't recall if I did or not. Besides, it's so good, it's worth posting twice. This is one of the rare recipes that I alter very little to suit my personal tastes, though I do prefer to slice & quarter my carrots rather than shred or julienne them for this dish. Usually, I make enough of the veggies, (3 or 4 carrots, 1 onion, and 5 or 6 plum tomatoes) that I can add a couple of filets in it the first night, then refrigerate the remaining broth and veggies to be reheated the next night in order to poach a couple more filets. I do this because fish is always much better cooked fresh and doesn't seem to do well refrigerated post cooking. Sorry for the ramble. :)

http://www.panningtheglobe.com/wp-content/uploads/2015/08/fish-crazy-water-close-web.jpg (http://www.panningtheglobe.com/2015/08/05/fish-in-crazy-water/)

http://www.panningtheglobe.com/2015/08/05/fish-in-crazy-water/

Jesse

02-16-2017, 03:49 PM

How the Sugar Industry Shifted Blame to Fat

"The sugar industry paid scientists in the 1960s to play down the link between sugar and heart disease and promote saturated fat as the culprit instead, newly released historical documents show..."

https://www.nytimes.com/2016/09/13/well/eat/how-the-sugar-industry-shifted-blame-to-fat.html?_r=0

Jesse

02-27-2017, 01:13 PM

I am going to make this for dinner tonight, because I already have a big bowl of zucchini noodles prepared. Thinking I will definitely use more than 1-2 strips of bacon though! Lol! It's like a BLT bowl! Yum!

SPICY BACON, LETTUCE AND ROASTED TOMATO ZUCCHINI PASTA

https://s-media-cache-ak0.pinimg.com/564x/27/ce/cb/27cecb347bf1159b43b832bba501cc22.jpg

Ingredients:
1 serving= about 5 carbs

1 cup cherry tomatoes
olive oil to drizzle
salt and pepper to taste
1-2 strips bacon
1 tsp minced garlic
1 pinch red pepper flakes
1 cup chopped kale, large stems removed
1 large zucchini, spiralized or just julienne if you don't have a spiralizer

Preheat the oven to 400 degrees. Place the tomatoes in a baking tray and drizzle lightly with olive oil. Toss to combine thoroughly and season generously with salt and pepper. Bake in the oven for 20 minutes. Set aside once done (they’ll be used in the pasta).

Ten minutes into baking the tomatoes, place a large skillet over medium heat and add in the bacon slices. Cook the bacon for 3 minutes and then flip over and cook for another 3-5 minutes or until bacon is to your preferred crispiness. Using a slotted spoon, set aside the bacon on a paper-towel lined plate when done.

Pour out half of the bacon fat in the skillet and keep the rest in the skillet.

Add in the garlic, cook for 1 minute and then add in the red pepper flakes and kale. Cook the kale until mostly wilted.

Add in the zucchini pasta, roasted tomatoes, and bacon. Stir frequently for about 2-3 minutes or until noodles are coated with tomato juices and have softened.

Pour the noodles into a bowl and enjoy!

Jesse

02-27-2017, 05:18 PM

This turned out really good! I used spinach in place of kale because it was what I had in the house. I also roasted a red bell pepper in with the tomatoes. Finally I added a little walnut pesto to the pan towards the end of cooking. I will definitely make it again. You could even stir in a cauliflower cream sauce and use different veggies & chicken/shrimp for an alfredo type dish.

I am going to make this for dinner tonight, because I already have a big bowl of zucchini noodles prepared. Thinking I will definitely use more than 1-2 strips of bacon though! Lol! It's like a BLT bowl! Yum!

SPICY BACON, LETTUCE AND ROASTED TOMATO ZUCCHINI PASTA

https://s-media-cache-ak0.pinimg.com/564x/27/ce/cb/27cecb347bf1159b43b832bba501cc22.jpg

Ingredients:
1 serving= about 5 carbs

1 cup cherry tomatoes
olive oil to drizzle
salt and pepper to taste
1-2 strips bacon
1 tsp minced garlic
1 pinch red pepper flakes
1 cup chopped kale, large stems removed
1 large zucchini, spiralized or just julienne if you don't have a spiralizer

Preheat the oven to 400 degrees. Place the tomatoes in a baking tray and drizzle lightly with olive oil. Toss to combine thoroughly and season generously with salt and pepper. Bake in the oven for 20 minutes. Set aside once done (they’ll be used in the pasta).

Ten minutes into baking the tomatoes, place a large skillet over medium heat and add in the bacon slices. Cook the bacon for 3 minutes and then flip over and cook for another 3-5 minutes or until bacon is to your preferred crispiness. Using a slotted spoon, set aside the bacon on a paper-towel lined plate when done.

Pour out half of the bacon fat in the skillet and keep the rest in the skillet.

Add in the garlic, cook for 1 minute and then add in the red pepper flakes and kale. Cook the kale until mostly wilted.

Add in the zucchini pasta, roasted tomatoes, and bacon. Stir frequently for about 2-3 minutes or until noodles are coated with tomato juices and have softened.

Pour the noodles into a bowl and enjoy!

Jesse

03-08-2017, 05:41 PM

I discovered this recipe in my newsletter from the place I usually buy my grass fed meat from. I haven't tried it yet, but decided to post it in case anyone else is interested in making it. I have a silicone hamburger bun baking thingamajig that I am going to bake these on. Pic links back to U.S. Wellness Meats which is where I copied the recipe from.

P.S. I wanted to add that I have made some very similar to these and they turned out well. Experimenting has taught me to use blanched almond flour for breads. Unblanched is just too course and dense for bread.

http://www.pasturedkitchen.com/wp-content/uploads/2015/03/Reuben-5-300x200.jpg (http://blog.grasslandbeef.com/reuben-sandwiches-with-irish-soda-bread?utm_source=Midweek+News+Alert+2017-03-08&utm_campaign=20170308&utm_medium=email)

Ingredients:

2½ cups almond flour

1/3 cup tapioca starch

1/4 tsp celtic sea salt

1½ tsp baking soda

2 tbs coconut sugar

2 whole eggs

2 tbs apple cider vinegar

caraway seeds

Directions:

In a large mixing bowl, combine almond flour, tapioca starch, sea salt, baking soda and coconut sugar.

In a smaller mixing bowl, combine eggs and apple cider vinegar and beat lightly.

Pour wet ingredients into dry and combine thoroughly.

Place dough on a piece of parchment paper and form into a large circle about 8 inches in diameter and 1½ to 2 inches high.

Cut dough into quarters and reform into circles about 3 inches across and 1½ to 2 inches high.

Use a sharp knife to score a cross into each piece of dough.

Top dough with caraway seeds

Bake at 400° F for 15-20 minutes. Soda bread is done when it is golden brown in color and a toothpick comes out clean once inserted.

Using a bread knife, slice Irish Soda Bread buns in half lengthwise.

Jesse

03-14-2017, 03:47 PM

Here is a link with a pageful of yummy salad dressing & vinaigrette recipes for you all!

https://paleoleap.com/salad-dressing-and-vinaigrettes/

Jesse

03-14-2017, 04:39 PM

Here is one of my own dressings:

Citrus Balsamic Dressing

1 tsp of herbes de province
.5 to 1 tbsp of cumin (I like cumin so I tend to use a tablespoon full)
Juice of 2 medium oranges (between 1/2 & 3/4 of a cup ideally)
3 healthy tbsp of Balsamic vinegar
1/2 cup of evoo (Extra Virgin Olive Oil)
minced garlic clove (optional)
salt & pepper to taste

This can be whisked in a bowl or blended up in a blender. Add everything to your chosen container EXCEPT for the evoo. Blend or whisk and then slowly drizzle the oil into the mixture until all ingredients are blended well. Best if allowed to chill in the fridge for 30 min or so to allow the flavors to marry, but can be served immediately. Easy peasy!

Jesse

03-26-2017, 08:54 AM

Grain Free Alternatives to Almond & Coconut Flours (https://wellnessmama.com/147959/almond-flour-alternatives/)

*Anya*

03-26-2017, 09:34 AM

I save recipes even if I never make them.

This one looks so good, though it has so many steps!

Death By Chocolate Cheesecake
Yield: 1 cake

Serving Size: 1/16th of cake

The richest, densest, most chocolatey low carb cheesecake recipe on the planet. Your dream keto dessert recipe.

Ingredients

Crust:
1 1/4 cup almond flour
1/4 cup cocoa powder
1/4 cup Swerve Sweetener
3 tbsp butter, melted

Filling:
6 ounces sugar-free dark chocolate, chopped
1 tbsp butter
24 ounces cream cheese, softened
1/2 cup Swerve Sweetener
1/2 cup powdered Swerve Sweetener
1 tsp vanilla extract
3 large eggs, room temperature
1/4 cup cocoa powder
1/3 cup heavy cream, room temperature
2 tsp melted butter for brushing sides of pan

Topping:
3/4 cup whipping cream
1/3 cup confectioner's Swerve Sweetener
3 oz unsweetened chocolate, finely chopped
1/2 tsp vanilla extract
Instructions

Crust:
Preheat oven to 325F. In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in melted butter until well combined.
Press mixture firmly into the bottom of a 9-inch springform pan. Bake 10 to 12 minutes, and then remove and reduce oven temperature to 300F.

Filling:
In a medium saucepan over low heat, melt dark chocolate with butter, stirring until smooth. Set aside to let cool.

In a large bowl, beat cream cheese until smooth. Beat in sweeteners and vanilla extract, then beat in eggs one at a time, scraping down beaters and sides of bowl as needed.

Beat in cocoa powder and heavy cream until well combined, then beat in melted chocolate until mixture is completely smooth.

Brush sides of springform pan with melted butter, taking care not to disturb the crust. Pour filling into pan and gently shake from side to side to even out. Bake 55 to 60 minutes, or until filling is mostly set but still jiggles just a little in the center.

Remove and let cool 15 minutes, then run a sharp knife around the inside of the pan to loosen. Let cool completely. Once cool, remove sides, cover tightly in plastic wrap and refrigerate at least 3 hours.

Topping:
In a medium saucepan over medium heat, combine cream and sweetener. Bring to just a simmer, then remove from heat and add chopped chocolate and vanilla. Let sit 5 minutes and then whisk until smooth.

Pour over the top of the chilled cheesecake, allowing some to drip down the sides. Chill until set.

Notes

Serves 16. Each serving has 11.49 g of carbs and 6.27 g of fiber. Total NET CARBS = 5.22 g.

Food energy: 378kcal Total fat: 32.98g Calories from fat: 296 Cholesterol: 112mg Carbohydrate: 11.49g Total dietary fiber: 6.27g Protein: 7.75g

http://alldayidreamaboutfood.com/2015/09/low-carb-death-by-chocolate-cheesecake.html

Jesse

04-02-2017, 05:33 PM

I made these salt n pepper crackers today, except I also added thyme to the mix. They are really good, and super easy to whip up in a food processor! Now I may just have to make a trip to the store for some cheese and maybe summer sausage to go with them. These crackers will become a staple in my house! :)

I also have a recipe for some coconut flour crackers but I want to make sure the recipe works before posting it here.

Salt And Pepper Crackers

Ingredients:
2 cups blanched almond flour (not almond meal)
1 large egg
½ teaspoon celtic sea salt
½ teaspoon ground black pepper

Instructions:
1. Place almond flour, egg, salt, and pepper in a food processor
2. Pulse until dough forms
3. Place dough between 2 pieces of parchment paper
4. Roll out dough to 1/16 inch thick, then remove top piece of parchment paper
5. Transfer bottom piece of parchment paper with rolled out dough onto baking sheet
6. Cut into 2 inch squares using a pizza cutter or a knife
7. Sprinkle with extra salt and pepper if desired
8. Bake at 350° for 12-14 minutes
9. Serve

elanaspantry.com