4 eggs (separated)1tbs vanilla1tbs cinnamon1/4 c. soy powder1/4 c. protein powder (vanilla)1/4 c. seltzer water1 tsp cream of tartar
beat together all ingredients. Use a non stick pan or spray, oilmade thema little too greasy, when pan gets hot pour a little batter in andflit.Only fry on the flip side for about 40 seconds. Add butter and nocarb orlow carb syrup.
1 small pkg s/f peach flavored gelatin (((bought at walmart))1 carton Hood Carb Countdown Peach flavored yogurt1 8oz. pkg cream cheese1 cup boiling water
Put boiling water and jello in blender and blend til disolved. Add remaingingingredients blend til smooth. Put in pie place or 8×8 dish and chill til firm.Serves 4 to 6 people.
LC Hint
I like to make up several batches of a main LC dish item like chest breasts andfreeze in separate meals. I also like to make meat rollups for several daysfor snacks.
6 cups Water7 teaspoons chicken bullion — (or 7 cubes)1 teaspoon Parsley1 teaspoon Garlic Powder1/4 teaspoon Salt1/4 teaspoon Black Pepper1/4 teaspoon Oregano2 cups cabbage — cut in strands3/4 cup celery — chopped2/3 cup mushroom — chopped1/2 cup broccoli — chopped1/2 cup string beans — chopped1/3 cup white onion — chopped1/3 cup zucchini — chopped2 1/2 pounds chicken — breast filets- Chop all of the vegetables.- Fill a small pot with water and get it to a rolling boil. Drop in thechicken breasts for five minutes, then remove, drain, and cool them. Cutinto chunks.- Fill a large pot with 6 cups of water and boil. Once a rolling boil isreached, set heat to medium-low.- While waiting for the water to boil, stir in all of your spices. Stiruntil the bullion is dissolved.- Put in all of the vegetables EXCEPT the cabbage.- Cover and simmer for 20 minutes.- Add the cabbage “noodles” and chicken.- Cover and simmer for 15 more minutes.- Serve!
You can make this ahead of time and freeze…just add the cabbage after youhave reheated it…
1 head cauliflower-broken into florets2 tbsp watersaltSauce:3/4 c cheddar cheese shredded1/4 c dijon mustard1/4 c mayo1 tbsp dried onions (I used 1/4 tsp onion powder)1 tsp dried dill (I didn’t have this, so I didn’t use it)
In a large microwaveable bowl, place water, cauliflower and salt. Cover andcook on high for 6 minutes. Drain well.In a medium bowl, combine cheese, mustard, mayo, onion and dill. Add cheesemixture to cauliflower. Mix well to combine. Return to microwave and cook foranother 2-3 mins, until cheese is melted and cauliflower is totally cooked. Stir once during cooking.LC Tip: Get your evening snack in at least 2 hrs before you go to bed. It’ll giveyou time to digest. Another thing I do is after my evening snack, I brush myteeth. That way, I won’t be tempted to eat anything else because I’ll all readyfor bed. (I think it’s more in my head than anything! But hey, it works!)
6 thin slices ham6 slices Swiss cheese (I use cheddar cheese)6 half-sour pickle spears2 tablespoons mayonnaise2 tablespoons mustard1. Trim ham, cheese and pickles to equal lengths. Lay out ham slices, topwith cheese slices.2. Combine mayo and mustard; spread onto cheese. Lay pickle in center androll up tightly. Cut into bite-sized pieces.Servings: 8Prep time: 15 minutesNutrition per serving:Carbohydrates: 1.5 gramsNet Carbs: 1.5 gramsFiber: 0 gramsProtein: 8 gramsFat: 9.5 gramsCalories: 120
LC Tip:If you have a tendency to overheat when you exercise, wet a hand towel incool/cold water and hang it around your neck. I’ve found it keeps me fromoverheating so quickly, plus its handy to wipe my forehead when I do beginto get to hot.
3g Net Carbs+ per serving
1.Preheat oven to 275. On 13 x 9-inch baking dish, place pork butt. Rub withSeasoned Salt, then cover tightly with aluminum foil. Cook 6 hours or untilmeat is very tender and almost falls off the bone (about 1 hour per pound).Remove from oven and let stand covered 15 minutes.
2.With a fork in each hand, shred the pork in the baking dish (reserve 1 cupjuices in the dish, draining off fat and removing any large pieces of fat orgristle). In a 4-quart saucepot, combine shredded pork, Carb Options HickoryBarbecue Sauce and reserved 1 cup juice. Cook over medium-low heat, stirringoccasionally, 15 minutes.
3.Trim and discard outer leaves of romaine and cut the bottoms; wash heartsin cold water and dry with paper towel. To serve, top each romaine leaf withabout 2-tablespoons bbq pork and, if desired, Latino Slaw; roll up and enjoy!(Recipe for Latino Slaw posted in 5/11 challenge)
“Recipe courtesy of Chef Doug Rodriguez”.
Serves:16Preparation Time: 10 Minute(s)Cook Time:6 Hour(s)
Nutrition Information Per Serving:Calories 220, Total Fat 16g, Saturated Fat 6g, Cholesterol 65mg, Sodium1360mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 17g
Net Carbs+ 3g
LC Tip:(From B. Schweinhart’s Fast & Easy Low Carb Recipes)Forget those rules you grew up with. You know the ones - always serve thiswith that and that with that - Just forget those and be creative!!!Bonus: CRAVINGS…do you still get them? Can you relatethe onset of cravings to eating something inparticular, going over your ccl, or somethingelse?I do sometimes get cravings but I think they are more “want tos” thancravings and they normally come around when there are good sweet goodies around.Iwas never big on chocolate but could die for some sweet, sticky candy!
Impressed with his weight loss on Atkins but appalled by the recipes,a gourmetchef has created his own:
Henry Harris is a conundrum. On the one hand he is the chef who hasbrought ataste of award-winning French cuisine to West London. On the other,he has justwritten a diet cookbook. And, even worse, it’s not any diet, it’sAtkins. Henryis a gourmet who has gone low- carb. It’s almost the stuff ofconfessions.Or so it seems before we meet. I am to interview him about the bookbut, in thename of research, I go along to his restaurant, Racine, first. It isexactlylike a proper French restaurant should be, all dark banquettes,seamless serviceand fresh food dressed in delicate sauces. At first it seems theopposite oflow-carb living. But as I salivate over my asparagus and lamb, Irealise this islow carb, it is just low carb with glamour.
This is quite a revelation. The Atkins diet, as outlined in thefamous orangebook, may work but it has its drawbacks. I have been on it for a yearandalthough none of the horror stories is true - after the first fewweeks you caneat quite a lot of carbs - the food is as drab as a faded housedress.I am tiredof hamburger patties and cottage cheese, not to mention “snack”avocados.
What I had not realised, until I met Harris, was that there is analternative.He too went on the diet a year ago. He lost 2st (16kg) and has keptit off. Buthe was not content to survive on my kind of dull fare. Nor was hewilling tosacrifice his sense of taste in terms of finding substitutes forcarbs or sugar.”The recipes at the back of the Atkins book were terrible,” hesaid. “I triedthe chocolate mousse with artificial sugar and had a taste of it andit tastedlike artificial sugar.” He didn’t make it again.
Harris believes in real food and that is what he likes to cook, andeat, forhimself and his family. He stresses that Racine is not an Atkinsrestaurant (thebreadbasket on every table backs this up). But, as I had discovered,it isrelatively easy to order a low-carb meal in a French restaurant.Harris notesthat this is not the case if you are eating Italian (because ofpasta) or Indianand Chinese (because of rice).
He had written for various newspapers over the years and, as hisweight lossbecame dramatic, was asked to devise his own low-carb recipes. Thoughscepticalat first, he found the list kept growing and, more importantly, thathe wasproud of it. The result is the cookbook A Passion for Protein. Thename may notbe so delectable (I suspect it was a marketing decision) but therecipes areintriguing, not least because they involve no cottage cheese. I neverthoughtthat rabbit with mustard sauce and bacon would be low-carb or, forthat matter,baked crab with tomato and tarragon hollandaise. But they are.
For those of us who have come to think that a boiled egg is verytasty indeed,this is exciting. Harris also has devised interesting ways to replacethe carbelement in foods. Some are obvious, such as using crumbled cookedbacon or porkscratchings instead of croutons, but others include using finelyshreddedceleriac or courgette in place of pasta, and replacing burger bunswith cookedlarge flat mushrooms.
I suspect that chefs and diets do not go together and, as theinterviewcontinues, this becomes a bit of a theme. We talk in the morning atRacine.Harris, who is 40, is wearing his chef whites and it is clear thatwhat he ispassionate about is food, not diets. In fact, he is downrightsuspicious ofthem. “I think that people on diets, whether it’s something reallyextreme likethe cabbage soup diet or WeightWatchers, are very, very constrainedby therules. They put themselves on a diet, say WeightWatchers, mess up andthen theysay, oh f it and binge. It is like an alcoholic; when they falloff thewagon, they have to descend to new depths.”
The way round this, he believes, lies in the attitude. “I avoid theword diet. Iuse the word regime.” And, for him, the biggest regime change hasbeen rice. “Iused to eat risotto two or three times a week.” This was not the casefor pastaand bread. A great pasta dish is a joy, he says, but they are few andfarbetween, and the same goes for bread. The last piece of “epic bakery”heexperienced was a crusty bread roll at Merchant House in Ludlow. Hedescribesthis in sumptuous detail but adds, with what may be relief, that itis a rarity.
We turn to the vexed subject of puddings. Harris announces that hesees sugar asnapalm. Cream on its own is harmless but, when you add sugar,somethingexplosively bad for you happens. He refuses to use sugar substitutes,and so thebook has only three puddings: pineapple with rum and crme fraiche,raspberriesand Jersey cream, and vodka and lemon tonic jelly. He compensates forthissomewhat by including some killer cocktails including a classicMartini.
Harris believes that, if you don’t say that something is low carb,then no onewill know. He had a dinner party at the weekend at which he servedasparagus andthen steak au poivre. Other vegetables included button mushrooms,french beansand a salad of watercress and shallots. He also offered, though didnot eathimself, new potatoes cooked with whole garlic. Then there was cheeseand,finally, squares of delicious dark bitter chocolate. I’m not surethat anyonecould describe that as deprivation.
A Passion for Protein, by Henry Harris, is published by Quadrille,14.99
TASTE THIS!
JAMBON DE BAYONNE WITH CELERIAC REMOULADEServes 8
I large head of celeriac (or 2 smaller ones)16 slices of Bayonne ham3 tbsp capers
For the remoulade sauce:4 egg yolks6 canned anchovy fillets, drained3 tbsp Dijon mustardSplash of red wine vinegar 350ml vegetable oilTiny splash of hot water
First make the remoulade sauce: place the egg yolks, anchovy fillets,mustardand red wine vinegar in a food processor. Blitz to a smooth state andthen addthe oil, initially drop by drop, building up to a more confidentstream as themayonnaise forms. When all the oil is incorporated, add the hotwater. Season totaste, and perhaps add more mustard if needed.
Peel the celeriac and cut into very fine strips. Place the celeriacin a bowland mix in the mustard mayonnaise. Hands work best here. Cover andrefrigerateuntil needed.
To serve, place a pile of the celeriac in the middle of each plate.Arrange 2slices of ham around the edge, then sprinkle over a few capers.
This was intended to be a hot curry, but did not turn out that way.DH thought it was very good regardless.
1 lb cubed veal1/2 can crushed tomatoes with garlic and onionscurry powdercajun spices
Dumped it all in the crockpot with some extra water.Cooked for 4 hours on high and 1 hour on low.
I did that the previous evening.Before serving, I skimmed off the fat and reheated on a small pan with the lidoff, thereby allowing the juices to thicken.
1/3 cup raisins1/3 cup boiling water1/2 cup coconut oil1 egg1/2 cup polyol1 cup splenda1 tablespoon blackstrap molasses1 cup vanilla whey protein powder1 1/4 cups almond meal1 cup rolled oats2 teaspoons baking soda3/4 teaspoon cinnamon1 teaspoon salt1/2 cup chopped pecans
Preheat oven to 275.
Put the raisins in a bowl, and pour the boiling water over them. Letthem sit while you…
Use your electric mixer to beat the cconut oil, egg, polyol sweetener,Splenda, and blackstrap together until smooth and well-blended.
Okay, the raisins have been sitting in the hot water for five minutes –dump the raisins and water, both, into your blender or food processor,and run until you have a coarse puree. Add this to the batter, and mixin well.
In another bowl, combine the vanilla whey, almond meal, rolled oats,baking soda, salt, and cinnamon. Stir together, until ingredients areevenly distributed. Now, beat this mixture into the wet ingredients,adding about 1/3 of the dry ingredients at a time. When all the dryingredients are incorporated, mix in the chopped pecans.
I scooped this with a cookie scoop — like an ice cream scoop, onlysmaller; it holds 2 tablespoons of dough. So if you want to get aboutthe same number of cookies I did (and about the same size) scoop thedough 2 tablespoonsful at a time. Put on cookie sheets you’ve sprayedwith non-stick cooking spray, and keep in mind they’ll spread — I itabout 10 cookies per sheet.
Bake for 18 minutes, or until just getting golden around the edges.Don’t overbake, or they won’t be chewy! Cool on wire racks.
35 cookies, each with 100 Calories; 6g Fat ; 8g Protein; 5gCarbohydrate; 1g Dietary Fiber; 4 grams usable carb.
1 box sf jello, any flavor1 c. boiling water1 c. heavy cream
Dissolve the jello in 1 c. boiling water and then add 1 c. heavy cream. Chilluntil set, about 4 hours._________________________________________LC Tip: I like to keep a pack of sugarless gum with me all the time. That way, if Iwant something sweet when I’m out somewhere, I can just chew a piece and I’m allset!
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