See this Amp at http://amplify.com/u/bwey
Wednesday, October 6, 2010
So I Had Some Tater Tots... #lowcarb
...at Sonic last month when on my weekend away with hubby, and have wanted more ever since. (That's the thing about cheats - even planned cheats - is that you have to have an iron will to get back on plan immediately and not look back! Thank God for my stubbornness - lol)
My favorite subs for taters in most recipes are root vegetables, or root vegetables mixed with cauli. I don't know, it just seems that the cauli flavor is too strong. But I found a recipe and a discussion about lowcarb tots, and definitely will be making these. Only difference is, I will probably use a 50/50 mix of cauli and daikon for the "potato" and will use onion powder instead of garlic...or maybe both!
Just used my last daikon though. I haven't done a big grocery shopping in months. When there's a big sale on meats, I fill the freezer ($1.19/lb for the big country pork ribs for example - $40 worth in there now!), and had enough frozen vegetables to last through the summer since I'd pick up some lovely summer fresh vegetables when I was out; ditto with dairy. But all of my little $20-40 trips have still added up to about $300-350 for the month each month, which is all I ever allow in the budget. (exception: my once-a-year big online orders from netrition.com and honeyvillegrain.com) Still eating well, still eating cheap, I just haven't bothered to put all of my purchases here because frankly, I never got any feedback that anybody even read or used all that info :).
Back to tots: here is the LCF discussion. And after I get another daikon I will give it a shot.
Meanwhile, my seasonal job ends this month, and after that I will have more time to mess around in the kitchen - and to blog :).
My favorite subs for taters in most recipes are root vegetables, or root vegetables mixed with cauli. I don't know, it just seems that the cauli flavor is too strong. But I found a recipe and a discussion about lowcarb tots, and definitely will be making these. Only difference is, I will probably use a 50/50 mix of cauli and daikon for the "potato" and will use onion powder instead of garlic...or maybe both!
Just used my last daikon though. I haven't done a big grocery shopping in months. When there's a big sale on meats, I fill the freezer ($1.19/lb for the big country pork ribs for example - $40 worth in there now!), and had enough frozen vegetables to last through the summer since I'd pick up some lovely summer fresh vegetables when I was out; ditto with dairy. But all of my little $20-40 trips have still added up to about $300-350 for the month each month, which is all I ever allow in the budget. (exception: my once-a-year big online orders from netrition.com and honeyvillegrain.com) Still eating well, still eating cheap, I just haven't bothered to put all of my purchases here because frankly, I never got any feedback that anybody even read or used all that info :).
Back to tots: here is the LCF discussion. And after I get another daikon I will give it a shot.
Meanwhile, my seasonal job ends this month, and after that I will have more time to mess around in the kitchen - and to blog :).
Tuesday, October 5, 2010
Diet and Dementia | Dr Carolyn Dean MD ND
Monday, October 4, 2010
Nice little lunch...broke 2 eggs into hot butter, broke yolks, topped with a slice of #lowcarb bread, buttered on top; when eggs were done, I flipped it and ended up with a crispy open-faced fried egg sandwich. Might add bacon and/or cheese next time but was great this way too, better than the boring fried-eggs-on-toast. Would probably work with oopsies also since they make great grilled cheese sandwiches but I didn't happen to have any made up. http://amplify.com/u/bqhx
Thursday, September 30, 2010
Tuesday, September 28, 2010
10 cool things you can do with a USB flash drive
Monday, September 27, 2010
Myths About Low Carb Diets - #LowCarb Myths
Saturday, September 25, 2010
Just made some lovely "energy bars" for my #toddler grandson and he LOVES 'em! An egg (whipped WELL), some canned sweet potatoes (drained but not rinsed for sweetness), a little oat and a little rice baby cereal leftover from his babyhood, a dried prune for sweetness, some unsweetened coconut flakes, a little healthy coconut oil, a scoop of his toddler formula, a tiny bit of baking powder and a tiny bit of baking soda. (Sorry, I don't measure when I cook or bake.) Poured the thick batter into a small greased loaf pan, and baked at 350 about 30 minutes until done (bounces back, knife comes out clean). When it cooled, I sliced it into toddler-sized slices and put them back into the oven on a flat baking sheet to harden slightly. He is nuts over these things, wants more and more! http://amplify.com/u/b5rv
Friday, September 24, 2010
Sweet Potato Pone Patties ( #lowcarb with subs)
As written, not low carb. And some lowcarbers don't use sweet potatoes at all. But if you do, this could be a fantastic side dish I'd think! Sub out the sugar for the sweetener of your choice, use unsweetened coconut or toss it with some powdered sweetener, and Bob's your uncle! (I don't keep mace but would probably sub about 1/2 tsp nutmeg.) These would be great with ham or pork roast to serve when I had guests, and I might even make a raisin sauce (a basic sauce with SF raisin syrup adding just a few raisins as "garnish") with them. Add a salad of mixed dark greens and maybe some brussels sprouts halved and fried with bacon and red onion...great meal!
See this Amp at http://amplify.com/u/b3mc
Tuesday, September 21, 2010
#lowcarb Arugula Salad with Bacon and Pecans #Recipe : Patrick and Gina Neely : Food Network
This looks SO GOOD, although I probably wouldn't use arugula, but rather a mix of greens that contains it.
See this Amp at http://amplify.com/u/avvk
Sunday, September 19, 2010
Starches and Nausea
The people in my family tend to have stronger-than-your-average-bear reactions to anesthesia. Despite assurances from anesthesiologists that they are able to prevent the nausea following being knocked out, that's never been the case for me. So after my cataract surgery a few days ago, which required just a few minutes under the influence of propofol, I spent the next 36 hour experiencing waves of nausea.
And craving starches. Somehow that's what my body still wants, even after 6-1/2 years of mostly-starch-free eating.
So this week I had a baked potato with butter, and some dreamfield's with butter and cheeses. Not earth-shattering, and I doubt that I gained a single ounce from them. As I've said before, unless and until I choose to lose more weight, I can be a little more flexible, can have the occasional baked potato...
But the whole point is that I find it interesting that, even after all this time eating lowcarb, even though my body is perfectly in sync with its healthy diet of veggies, greens, meats, dairy, fats, nuts, and seeds nearly every day of its life...my stomach still demands starch when it is churning?
Just an observation. :)
And craving starches. Somehow that's what my body still wants, even after 6-1/2 years of mostly-starch-free eating.
So this week I had a baked potato with butter, and some dreamfield's with butter and cheeses. Not earth-shattering, and I doubt that I gained a single ounce from them. As I've said before, unless and until I choose to lose more weight, I can be a little more flexible, can have the occasional baked potato...
But the whole point is that I find it interesting that, even after all this time eating lowcarb, even though my body is perfectly in sync with its healthy diet of veggies, greens, meats, dairy, fats, nuts, and seeds nearly every day of its life...my stomach still demands starch when it is churning?
Just an observation. :)
Saturday, September 18, 2010
Artisan Flat Bread Recipe #lowcarb
Something I tripped over while surfing...looks like a good one to try!
Amplify’d from www.lowcarbfriends.com
Artisan Flat Bread (Ciabatta/FoccaciaRead more at www.lowcarbfriends.com
Another "old" recipe that I don't know who the OP was, sorry. This bread is so good, just had to resurrect it again! Don't have the nutritional info on this, either.
Ingredients:
8 oz cream cheese
3 eggs
1/2 cup almond flour
3/4 cup bake mix of choice
1 tsp fresh minced garlic
1 tbs chopped fresh oregano or 2 tsp dried
2 tbs chopped parsley or 3 tsp dried
1/2 small onion, diced and sauted until soft
1 cup shredded mozzarella cheese
4 to 5 tbs olive oil
15 chopped black or green olive (optional)
Mix all except the olives, if using, in the food processor until smooth.
Drizzle in about 4 to 5 tbs olive oil with the processor on low.
Turn off processor and stir the olive (if using) in by hand.
Bake in a muffin top pan at 350F for 20 minutes or until golden.
You can also add a 1/4 cup of Parmesan cheese to the recipe, if desired
See this Amp at http://amplify.com/u/aqyf
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