High Protein/Lo Carbers...Recipes and info

Orema · 09-20-2015, 01:44 PM

Quote:

Originally Posted by ~SweetCheeks~

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

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

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://http://detoxinista.com/2012/0...-pumpkin-bars/

Orema · 10-05-2015, 03:44 PM

Quote:

Originally Posted by Jesse

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://http://detoxinista.com/2012/0...-pumpkin-bars/

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

Your link didn't work for me, but this one 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

Quote:

Originally Posted by Orema

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

Your link didn't work for me, but this one works, thought it looks the same as yours. Go figger

Thanks again!
O

09-21-2015, 09:11 AM	#2
Orema Superlative Soul Sister How Do You Identify?: Lesbian Stone Femme Preferred Pronoun?: She, her Relationship Status: Moving in a single file Join Date: Dec 2013 Location: Cottage of Content Posts: 13,537 My Photo Gallery Thanks: 41,427 Thanked 34,746 Times in 8,942 Posts Rep Power: 21474861	Spicy Cashew Beef with Sweet Potato Noodles Spicy Cashew Beef with Sweet Potato Noodles 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

09-21-2015, 03:16 PM	#3
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,782 Times in 3,940 Posts Rep Power: 21474857	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) __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

09-21-2015, 03:31 PM	#4
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,782 Times in 3,940 Posts Rep Power: 21474857	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. __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

10-05-2015, 03:38 PM	#5
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,782 Times in 3,940 Posts Rep Power: 21474857	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://http://detoxinista.com/2012/0...-pumpkin-bars/ __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

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