Mushroom-Spinach Soup With Middle Eastern Spices
 

Mushroom-Spinach Soup With Middle Eastern Spices

http://graphics8.nytimes.com/images/...ticleLarge.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

I usually make something really similar to this "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! ;)

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/

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...8755ab1d5a.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...08-520x780.jpg

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/foru...ead.php?t=4500

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.

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'

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

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.

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

http://www.savorylotus.com/wp-conten...1-1024x682.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/

http://www.savorylotus.com/wp-conten...s.com_.001.png

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

http://cdn.primallyinspired.com/wp-c...luten-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/grai...a-crust-paleo/

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....88-600x400.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....ns­mayonnaise/

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/

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*

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.

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.

http://detoxinista.com/wp-content/up...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

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.

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

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/...utter-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-recip...-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-...utter-cookies/

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!!

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!

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?

I cook a whole pack of breakfast sausage or bacon and boil a dozen eggs on Sunday for the week.

If I don't have time to fix anything i have something already cooked.

For a quick breakfast when I don't have anything available and no time to cook ... I go to a fast food restaurant and get a side order of scrambled eggs and one or two side orders of sausage.

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.

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/...rs-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/nutr...agas-1801.html

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}

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.

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

http://eatlittlebird.com/wp-content/...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)

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...t%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%20Thic...t%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

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://ba7a7213ab588fffb6a3-395e6479...0e0ffab_m.jpeg

505050 Burgers

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/