High Protein/Lo Carbers...Recipes and info

*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.

Quote:

Originally Posted by *Anya*

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"

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/201...u-with-Zoodles

Jesse · 07-01-2016, 06:46 AM

Jesse · 07-01-2016, 06:54 AM

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

Jesse · 07-02-2016, 07:00 AM

Sausage Carrot Zucchini Breakfast Casserole

*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-co...hicken-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/gall...r-buns&cat=500 I will likely remove the pic by tomorrow.

Quote:

Originally Posted by Jesse

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

*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/

06-29-2016, 09:27 AM	#1
Anya Infamous Member How Do You Identify?: Lesbian non-stone femme Preferred Pronoun?: She, her Relationship Status: Committed to being good to myself Join Date: Jun 2011 Location: West Coast Posts: 8,258 My Photo Gallery Thanks: 39,306 Thanked 40,444 Times in 7,285 Posts Rep Power: 21474858	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! __________________ ~Anya~ Democracy Dies in Darkness ~Washington Post "...I'm deeply concerned by recently adopted policies which punish children for their parents’ actions ... The thought that any State would seek to deter parents by inflicting such abuse on children is unconscionable." UN Human Rights commissioner

06-29-2016, 10:56 AM	#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 17,780 Times in 3,940 Posts Rep Power: 21474857	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" 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/201...u-with-Zoodles __________________ “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.”

07-01-2016, 06:46 AM	#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 17,780 Times in 3,940 Posts Rep Power: 21474857	__________________ “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.”

07-01-2016, 06:54 AM	#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 17,780 Times in 3,940 Posts Rep Power: 21474857	Here's the original you tube recipe from www.Kvalifood.com using the silicone molds. __________________ “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.”

07-02-2016, 07:00 AM	#6
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 17,780 Times in 3,940 Posts Rep Power: 21474857	Sausage Carrot Zucchini Breakfast Casserole __________________ “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.”

07-02-2016, 08:05 AM	#7
Anya Infamous Member How Do You Identify?: Lesbian non-stone femme Preferred Pronoun?: She, her Relationship Status: Committed to being good to myself Join Date: Jun 2011 Location: West Coast Posts: 8,258 My Photo Gallery Thanks: 39,306 Thanked 40,444 Times in 7,285 Posts Rep Power: 21474858	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-co...hicken-recipe/ Thanks much for the resources! __________________ ~Anya~ Democracy Dies in Darkness ~Washington Post "...I'm deeply concerned by recently adopted policies which punish children for their parents’ actions ... The thought that any State would seek to deter parents by inflicting such abuse on children is unconscionable." UN Human Rights commissioner

07-10-2016, 09:53 AM	#9
Anya Infamous Member How Do You Identify?: Lesbian non-stone femme Preferred Pronoun?: She, her Relationship Status: Committed to being good to myself Join Date: Jun 2011 Location: West Coast Posts: 8,258 My Photo Gallery Thanks: 39,306 Thanked 40,444 Times in 7,285 Posts Rep Power: 21474858	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/ __________________ ~Anya~ Democracy Dies in Darkness ~Washington Post "...I'm deeply concerned by recently adopted policies which punish children for their parents’ actions ... The thought that any State would seek to deter parents by inflicting such abuse on children is unconscionable." UN Human Rights commissioner