High Protein/Lo Carbers...Recipes and info

Jesse · 02-07-2016, 11:58 AM

For anyone who misses bread, here are a couple of bread recipes from the
KetoDiet Blog.

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

Paleo Beef Bourguignon and Cauliflower Mass

Click here for the recipe.

Jesse · 02-07-2016, 01:07 PM

Looks good O!

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

Quote:

Originally Posted by Orema

Paleo Beef Bourguignon and Cauliflower Mass

Click here for the recipe.

Orema · 02-07-2016, 01:41 PM

Quote:

Originally Posted by Jesse

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

Quote:

Originally Posted by Orema

Paleo Beef Bourguignon and Cauliflower Mass

Click here for the recipe.

I'm back on my paleo diet Monday after enjoying a bit of an extended festive break!

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.

Orema when you make yours!

Orema · 02-07-2016, 06:42 PM

Quote:

Originally Posted by CyberStud

I'm back on my paleo diet Monday after enjoying a bit of an extended festive break!

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.

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 from NTTimes.com

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

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

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....

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'

Quote:

Originally Posted by Jesse

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

02-07-2016, 11:58 AM	#1
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 17,779 Times in 3,940 Posts Rep Power: 21474857	For anyone who misses bread, here are a couple of bread recipes from the KetoDiet Blog. 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. __________________ “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.”

02-13-2016, 06:42 PM	#7
Orema Superlative Soul Sister How Do You Identify?: Lesbian stone femme Preferred Pronoun?: She, her Relationship Status: Moving in a single file and sometimes a sinner. Join Date: Dec 2013 Location: Cottage of Content Posts: 13,769 My Photo Gallery Thanks: 41,522 Thanked 34,797 Times in 8,991 Posts Rep Power: 21474862	Deviled Chicken Thighs Deviled Chicken Thighs from NTTimes.com 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

02-17-2016, 08:28 PM	#8
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 17,779 Times in 3,940 Posts Rep Power: 21474857	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 __________________ “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.”

02-21-2016, 01:49 AM	#9
Orema Superlative Soul Sister How Do You Identify?: Lesbian stone femme Preferred Pronoun?: She, her Relationship Status: Moving in a single file and sometimes a sinner. Join Date: Dec 2013 Location: Cottage of Content Posts: 13,769 My Photo Gallery Thanks: 41,522 Thanked 34,797 Times in 8,991 Posts Rep Power: 21474862	Mushroom-Spinach Soup With Middle Eastern Spices Mushroom-Spinach Soup With Middle Eastern Spices 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

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02-07-2016, 12:55 PM	#2
Orema Superlative Soul Sister How Do You Identify?: Lesbian stone femme Preferred Pronoun?: She, her Relationship Status: Moving in a single file and sometimes a sinner. Join Date: Dec 2013 Location: Cottage of Content Posts: 13,769 My Photo Gallery Thanks: 41,522 Thanked 34,797 Times in 8,991 Posts Rep Power: 21474862	Paleo Beef Bourguignon and Cauliflower Mass Click here for the recipe.