3 large eggs
1/4c heavy cream
1/4c almond flour
1/4c coconut flour
1/2t vanilla
dash salt
1/2t baking powder
1t cinnamon
1T brown sugar sub
Whisk first 2 ingredients together until they start to lighten up; add remaining ingredients and blend thoroughly. Scoop onto hot coconut oil-coated griddle; when they come easily away from the surface, flip to cook other side.
I put butter between them as I put them on the plate, and then SF syrup over the top. Very very rich that way and I don't eat a whole lot :).
Thursday, July 29, 2010
Tuesday, July 27, 2010
Brussels Sprouts COULD Become my Favorite Vegetable! (recipe)
Tonight's supper was excellent! I have a freezerful of pork tenderloin that we had sliced into 3/4" slices by the butcher. I fried a few slices on our griddle, greased with bacon fat, and seasoned them with just some onion/garlic/chili powders and sea salt.
I did a "seat of the pants" brussels sprout dish to go with them. Here is what I did.
2T bacon fat
1/2 red onion, sliced into "slivers"
about 30 thawed, previously frozen brussels sprouts, halved
1/4 tsp. nutmet
1/4 tsp. sea salt
2T balsamic vinegar
First I cooked the onion in the bacon fat until the edges started to brown, then I stirred in the brussels sprouts. When they were tender (and the onions were quite brown, like I like them!) I stirred in the remaining ingredients, stirring in the fat over high heat until most of the liquid had evaporated and there was just a couple of spoonsful of "sauce" left in the bottom.
These were AMAZING! And so simple, and so cheap!
Let me just say here that I have never been a fan of brussels sprouts. I would eat 3 or 4 with a meal but that was my limit. Tonight, I even had SECONDS! Really really excellent! :)
At 1.5gN each, that's a little carby. Add in the 4 gm carbs from the balsamic vinegar and the 5gN from the onion and we're talking about 55gN here. I ate about 1/3 of the whole amount, for maybe 20gN. The meat had a low amount of carbs from the seasonings also - but just over maybe 20gN for a meal - yeah, that's fine with me...especially for a meal that was SO GREAT!
I did a "seat of the pants" brussels sprout dish to go with them. Here is what I did.
2T bacon fat
1/2 red onion, sliced into "slivers"
about 30 thawed, previously frozen brussels sprouts, halved
1/4 tsp. nutmet
1/4 tsp. sea salt
2T balsamic vinegar
First I cooked the onion in the bacon fat until the edges started to brown, then I stirred in the brussels sprouts. When they were tender (and the onions were quite brown, like I like them!) I stirred in the remaining ingredients, stirring in the fat over high heat until most of the liquid had evaporated and there was just a couple of spoonsful of "sauce" left in the bottom.
These were AMAZING! And so simple, and so cheap!
Let me just say here that I have never been a fan of brussels sprouts. I would eat 3 or 4 with a meal but that was my limit. Tonight, I even had SECONDS! Really really excellent! :)
At 1.5gN each, that's a little carby. Add in the 4 gm carbs from the balsamic vinegar and the 5gN from the onion and we're talking about 55gN here. I ate about 1/3 of the whole amount, for maybe 20gN. The meat had a low amount of carbs from the seasonings also - but just over maybe 20gN for a meal - yeah, that's fine with me...especially for a meal that was SO GREAT!
Going to Church - OOPS! Posted to wrong blog...
I posted this to the wrong blog, it should have been in ChiaChatter...my apologies!
Monday, July 26, 2010
Still Plugging Along...
My eating habits are still not as usual, and probably won't be until my gut issues are resolved. When I'm hungry I eat, when I'm not I don't, and I am allowing myself more leeway as far as carbs: most days are less than 50gN/day - often way less. But some days may go as high as 100. As long as I don't gain weight I don't really care at this point. I just eat what I can, when I can.
It's strange how priorities change. In 2004 losing weight was my top priority, and my daily plans all revolved around that, and to accommodate meeting that goal. By the time I decided to stop losing weight, shopping, cooking and eating low carb was 2nd nature, and I didn't really have to think about it much...and that's how it's been for the last 6 years. I guess maybe that's why my way of eating has dropped lower on my priority ladder: it's become a no-brainer. Nothing special about it anymore, just our way of life.
Given this, however, with all of my gut issues has come some interesting changes. I am wanting - and eating - foods that haven't been part of my life for years. Such as grilled cheese sandwiches...sure they are great with Oopsie rolls as the bread, but with the amount of pain and fatique (pain in itself is very wearing, as so many can unfortunately attest!) Just as an example, I find it easier just to buy a loaf of low carb, or even moderate carb (pumpernickel) bread and use that. Sure, Oopsies are easy as heck to make, but minimizing pain by minimizing my activity and time on my feet has taken over as a priority now.
Cheap and easy is my focus, as it always will be. But "easy" is relative, and "easy" on my body vs. "easy" in the kitchen these days. Hence the priority shift.
Things in my kitchen will go back to normal when *I* am back to normal. Meanwhile, I continue to recycle the same meals and recipes that have served me so well and that I've already written about here, even though my definition of "easy" has changed (to what previously I would have considered "lazy" - lol), it's still all about cheap and easy low carb shopping, cooking, and eating :).
It's strange how priorities change. In 2004 losing weight was my top priority, and my daily plans all revolved around that, and to accommodate meeting that goal. By the time I decided to stop losing weight, shopping, cooking and eating low carb was 2nd nature, and I didn't really have to think about it much...and that's how it's been for the last 6 years. I guess maybe that's why my way of eating has dropped lower on my priority ladder: it's become a no-brainer. Nothing special about it anymore, just our way of life.
Given this, however, with all of my gut issues has come some interesting changes. I am wanting - and eating - foods that haven't been part of my life for years. Such as grilled cheese sandwiches...sure they are great with Oopsie rolls as the bread, but with the amount of pain and fatique (pain in itself is very wearing, as so many can unfortunately attest!) Just as an example, I find it easier just to buy a loaf of low carb, or even moderate carb (pumpernickel) bread and use that. Sure, Oopsies are easy as heck to make, but minimizing pain by minimizing my activity and time on my feet has taken over as a priority now.
Cheap and easy is my focus, as it always will be. But "easy" is relative, and "easy" on my body vs. "easy" in the kitchen these days. Hence the priority shift.
Things in my kitchen will go back to normal when *I* am back to normal. Meanwhile, I continue to recycle the same meals and recipes that have served me so well and that I've already written about here, even though my definition of "easy" has changed (to what previously I would have considered "lazy" - lol), it's still all about cheap and easy low carb shopping, cooking, and eating :).
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