I Have An Amazon Store!

I know I’m a bit slow.  I’ve been sitting here coding a website, getting feeds going, cleaning up my three blogs, and I just (last month) found out about Amazon stores!  lol  Yeah, I was on someone else’s blog and clicked on their store.

And voila!  Everything that they like was listed right there for all to see!  So, I made one up with the books, items, and foods I’ve either reviewed (and liked) or eat on a regular basis.  I know for a fact that I have forgotten a lot of things, so I will be adding to it as I remember.

Here it is: http://astore.amazon.com/atkinsketojourney-20

You can also access it from the top menu and the side bar (to the left).

OH!  And they have copies of the original Dr. Atkins’ Diet Revolution AND his Dr. Atkins’ Diet Cook Book (many of the recipes I have shared here).

One more note: I will be adding guar gum to my cooking ingredients since my husband was recently diagnosed with gluten intolerance (not sure yet if it’s celiac disease or not), so I’m trying to bake him some good gluten-free replacements.

With that already being in the house, I may try some of the recipes that call for it and see if that really made a difference and let you guys know.

Sausage al Pesto Putanesca

Quick Update

As I’ve said before, I flew off the rails once I discovered my fish/seafood allergy was gone. Well, life (my subconscious, the gods) have a funny way of throwing me back on the rails. As I’ve noted before, my husband has had health issues that coincided with not only my type 2 diabetes diagnosis but my first go at Atkins. It was the “New Atkins New You” version, though which version does not really matter. HE did not eat low carb and when I look back, I think I shoved even more carbs in their diet (my son was still with us then) because I did not want them to feel deprived (like I did at the time, having not only given up sugar and carbs but all seafood too, which we lived on at the time). Well, 5 years later, we have a bit of a diagnosis (we’ll know more in a week or two) but the initial diagnosis for my husband’s ill health is gluten intolerance (or allergy). They did biopsies Monday for celiac disease. Well, having almost no gluten free foods in the house, I’ve gone lower carb. lol In two weeks (this is how much I was eating before), I’ve lost 5 pounds. I can feel that most of that was water but the better part of this story is I have begun to exercise again!

One morning last week, I walked into the back yard, looked up at the beautiful blue sky, smiled and stretched, then realized my shoulder didn’t hurt! I’ve been working on my shoulder this entire time, paying attention to how it’s positioned when I did anything (from sitting here at my computer to cleaning the house). I just didn’t realize how good a job I had done on it until that morning. So, I moved my barbell out of the garage, hauled some of my weight plates into the back yard, and now am working out in the fresh air (early enough in the morning so I don’t burn myself on the sun-baked metal).

So, I have begun tracking my workouts on Fitocracy AND am tracking my food on MyFitnessPal (the good, the bad, and the ugly … why not track everything so I can see it all), have updated my stats and posted a new picture from last month (being girly in the apron I sewed, at 181 pounds). I’m not rushing into dropping my carbs too low because at this point I think my head would explode. I need to find foods for my husband. It’s truly amazing how many foods out there contain wheat that really shouldn’t (Knorr Chicken bouillon granules and Kikkoman Soy sauce, just to name a couple of the most surprising ones). I’ll be experimenting with various gluten-free mixes to find things that will satisfy him, so we will be eating those together. I’ll also be trying out some of the more complicated recipes I’ve posted (I was a boring eater, pretty much eating the exact same things week after week).

Crispy Skin Slow Roasted Pork Shoulder

So, when we went shopping yesterday, we spied Pork Shoulder Picnic roasts on sale for .99 cents per pound. I’ve never cooked one and knew that Google would once again come to the rescue. I found this and I knew this would be my cooking method because look at that crispy goodness. I’ll just be using my standard seasoning (Pappy’s).


http://www.ruled.me/crispy-skin-slow-roasted-pork-shoulder/

The Preparation

8 lbs. Pork Shoulder
3 1/2 tbsp. Salt
2 tsp. Oregano
1 tsp. Black Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder

Savory Seafood Stew: Zuppa di Pesce

For this one, leave out the beans. The carrots are there for flavor. If you really do not want to add those, you could use some carrot seeds or carrot tops (I’ve always dried them and used them in soups).

Ingredients

FOR THE SOUP BASE:
2 quarts water
1 (35-ounce) can Italian plum tomatoes with liquid (preferably San Marzano)
1 1/2 cups dry white wine
2 small leeks, white parts only, trimmed, cleaned and cut into 3-inch lengths (about 2 cups)
2 medium carrots, trimmed and sliced thick
1 large onion, sliced thick

10 sprigs fresh thyme
Zest of 1/2 lemon, removed in wide strips with a vegetable peeler
1/2 teaspoon loosely packed saffron threads
1/4 cup extra virgin olive oil
Kosher salt, to taste

TO PREPARE THE SOUP:
1/4 cup extra-virgin olive oil
1 large onion, sliced thin
2 small leeks, white parts only, trimmed, cleaned and sliced 1/2-inch (about 2 cups)
8 cloves garlic
4 medium calamari, cleaned, with tentacles left whole, bodies cut crosswise into 1/2-inch rings (about 1 1/4 pounds)
18 medium sea scallops (about 1/2 pound)
8 ounces fresh firm-textured fish fillets, such as salmon, snapper or swordfish, skin removed and cut into 1-inch pieces

2 cups Braised Cannellini Beans, recipe follows
24 mussels, preferably cultivated, cleaned
12 large shrimp, peeled and deveined (about 1/2 pound)
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh Italian or flat-leaf parsley, for garnish
Crusty Italian bread, optional

Creamy Artichoke Soup

Leave out the potato and you’ll have a wonderful, satisfying soup!

Ingredients

2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish

Simon’s Easter Dinner

This is one of those emails I get where the whole thing sounds so good together that this time I refuse to break them up into separate recipes.  So, here are some of the dishes that will be served at Simon’s house today:

Steamed Artichokes with Garlic Butter or with the following Aioli or Vinaigrette recipe

Ingredients
4 large artichokes (about 2½ pounds.)
Kosher salt and freshly ground black pepper
1 lemon, halved
½ cup (1 stick) unsalted butter, melted
1 garlic clove, finely grated

Lemon Garlic Aioli

Ingredients:
1 garlic clove, minced
Juice of 2 lemons
Zest of 1 lemon
2 egg yolks
1 1/2 cups canola oil
Salt and freshly ground pepper, to taste


Creamy Champagne Vinaigrette

1/2 cup creme fraiche
1/4 cup extra-virgin olive oil
2 tablespoons champagne vinegar
2 tablespoons honey (Sweetener of choice)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Asparagus with Parmesan Butter

Ingredients
1 pound asparagus, ends trimmed
3 tablespoons butter, room temperature
1/2 cup (packed) grated Parmesan cheese (about 2 1/2 ounces)
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 large garlic clove, chopped
1 1/2 teaspoons fresh lemon juice

Snow Peas with Toasted Almonds

Ingredients
1 tablespoon unsalted butter
1/4 cup sliced almonds
1/2 pound snow peas, trimmed
2 teaspoons minced shallot
1 teaspoon fresh lemon juice

Leg of Lamb with Garlic and Rosemary

Ingredients
1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth

The Steak Breakdown: Your ultimate guide to cuts of beef

I’m not sure about you but there have been times when I either question the butcher’s sanity (for a price per pound for a cut of meat that used to be considered “poor people” food … the kinds we grew up on, like round stead which I recently saw for MORE PER POUND than Tri Tip) or you sit there, with your jaw dangling, trying to figure out if you should buy this cut or that cut and what the heck will you do with it once you get home. This page will help.

As I might have said before (I think it a lot, so never know what may have passed from brain to keyboard), I appreciate when people type/speak plainly. This article is one of those where the author shows humor while being informative and I appreciate it. “BRISKET Where it is: The lower breast, known on the human as the under-boob.”

http://www.thrillist.com/eat/nation/ultimate-steak-guide-how-to-cook-a-steak#/

Roasted Asparagus & Red Onion Quesadillas

This one I originally saved so I could post the sauce recipe BUT after reading the recipe, I don’t see why you couldn’t roast the asparagus and onions, then use those as a filling for an omelet (topped with the sauce).

http://www.epicurious.com/recipes/food/views/roasted-asparagus-and-red-onion-quesadillas-10216

Quesadillas
1 pound asparagus, trimmed
3 tablespoons olive oil
1 large red onion, cut crosswise into 1/4-inch-thick slices and separated into rings
eight 6- to 7-inch flour tortillas
1/2 pound pepper Jack cheese, coarsely shredded
1/4 cup finely chopped fresh coriander

Cumin Lime Cream
1/2 cup sour cream
1 teaspoon ground cumin
1 teaspoon fresh lime juice

Dublin Lawyer

Now, make this but serve it over steamed cauliflower or zucchini noodles or heck, just eat it like soup. I sounds (and looks) fantastic!

http://www.foodnetwork.com/recipes/dublin-lawyer-recipe-recipe.html

Ingredients

1/2 cup (1 stick) unsalted butter, softened
1 teaspoon cayenne
2 teaspoons paprika
1 1/2 cups sliced button mushrooms
1/2 cup sliced scallions
1 pound cooked lobster meat
Salt and freshly ground black pepper
1/4 cup Irish whiskey (recommended: Jameson)
4 cups heavy cream
2 cups hot cooked rice

Dublin Bay Prawn Cocktail and More

This recipe says it serves 20 … what a lie! lol BUT, upon looking at the link, you need to check out the rest of the recipes there. They are either naturally low carb or could easily be modified.

http://www.irishcultureandcustoms.com/2Kitch/Starters.html#DublinPrawnCocktail

4-5 lbs cooked, deveined medium or large shrimp
I head of top-quality lettuce, chopped and shredded
8 tablespoons real mayonnaise
8 tablespoons whipped cream
1/2 teaspoon Worcestershire Sauce
2 teaspoons grated fresh horseradish
Salt and pepper to taste
Chopped parsley

Trio of Stuffed Eggs – Uovo Sode Imbotitte

http://www.recipelink.com/msgbrd/board_3/2012/NOV/12880.html

TUNA-AND-CAPER-STUFFED EGGS (Level 1 Friendly)

3 bard-boiled eggs, peeled and halved (see tip below)
1 (3 ounce) can tuna packed in water, drained
3 tablespoons mayonnaise
2 teaspoons plus 1 teaspoon drained capers
1 teaspoon chopped fresh Italian parsley
1/4 teaspoon freshly ground black pepper
1/2 teaspoon anchovy paste (optional)

OLIVE-AND-MASCARPONE-STUFFED EGGS

3 bard-boiled eggs, peeled and halved
3 tablespoons mascarpone cheese
3 tablespoons mayonnaise
1 teaspoon chopped fresh Italian parsley
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
6 to 8 green or Kalamata olives, pitted and chopped, plus 6 slices

TRUFFLED MUSHROOM-STUFFED EGGS

1 tablespoon olive oil
1/2 cup sliced white button, cremini, or shiitake mushrooms
1 tablespoon chopped fresh Italian parsley
1 clove garlic, minced
Pinch red pepper flakes
3 bard-boiled eggs, peeled and halved
3 tablespoons mascarpone cheese
3 tablespoons mayonnaise
1/4 teaspoon truffle oil
1/4 teaspoon salt
1/4 teaspoon freshly
Ground black pepper

Broiled Cod with Lemon & Thyme

http://www.seriouseats.com/recipes/2010/03/broiled-cod-with-lemon-and-thyme-recipe.html

Ingredients
4 fillets pollack, cod, or other white fish
1/2 cup mayonnaise
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon minced shallots
1 1/2 teaspoons anchovy paste, or 2 fillets, minced
2 teaspoons chopped fresh thyme leaves

Kale Stew with Smoked Meat and Sausages

http://germanfoods.org/recipes/kale-stew-with-smoked-meat-and-sausages/

Kale Stew with Smoked Meat and Sausages

Ingredients
2 1/2 – 3 lbs of kale, washed, stems and ribs removed
2 tablespoons vegetable oil
2 medium yellow onions, peeled and chopped
2 tablespoons rolled oats
1 lb smoked pork loin or Kassler (pork neck will work)
1 Pinkelwurst or other smoked boiling sausage, such as kielbasa
2 smoked boiling sausages
Salt and freshly milled black pepper
Generous pinch of ground nutmeg

(Simon’s note: Smoked pork loin or neck might be available from a local German specialty shop, or from an Amish farm stall – and the neck is cheaper. Pinkelwurst is made from pork, beef, oats and onions, so don’t be surprised if you do not see it anywhere and need to substitute kielbasi. We’re using smoked kielbasa, smoked bratwurst, and bacon knackwurst.)

Field Greens with Smoked Eel

I’ve never seen the term field greens, so I looked it up.  I liked the answers given here. Also, since I’ve never mentioned it before, any time I include a note from Simon, he’s the one who runs a Yahoo group I am on.

http://germanfoods.org/recipes/field-greens-with-smoked-eel-bacon-mustard-vinaigrette/

Field Greens with Smoked Eel

Ingredients:

Bacon-Dijon Dressing:
1/2 cup coarsely chopped bacon
2 tablespoons genuine German mustard
1 tablespoon sugar (sweetener of choice)
1 cup white wine vinegar
1 cup water
1 cup extra virgin olive oil
Sea salt
Freshly ground black pepper

The Salad:
1 pound field greens or mâche (Feldsalat)
8 ounces smoked eel
¼ cup crème fraîche
4 cherry tomatoes, halved
Dill leaves, for garnish

(Simon’s note: There is *no* sustainably harvested eel anywhere – it’s all over-harvested and is on the Avoid Lists, and that includes the stuff labeled as “farm-raised.” But smoked mackerel or bluefish can stand in for it. We will be using Alton Brown’s bacon-dijon dressing for it.)

Four Things Nobody Tells You About Successful Weight Loss

I know I just told someone that this way of eating was like a marathon but I was wrong (and Dick Talens was right). You need to read this article.

Four Things Nobody Tells You About Successful Weight Loss

Atkins “Noodles”

Atkins “Noodles”

2 eggs at room temperature, separated
1/4 teaspoon Krazy Salt (or seasoned salt)
3 Tablespoons butter

Melt butter in a cookie sheet that has sides.
Beat whites with salt until stiff.
Beat yolks with a fork and fold them into the whites.
Spread egg mixture on the cookie sheet and bake at 350 degrees F for 10 minutes, or until slightly browned. When cool, slice into strips and use in soups.

Total Grams: 1.2
Grams per serving: .6

From the Dr. Atkins’ Diet Revolution (1972)

Matzoh Ball Soup

Matzoh Ball Soup

Serves 8

1 egg, separated
1 1/2 Tablespoons chicken fat (or butter if you can’t find it)
1.4 cup hot water or soup
1/4 teaspoon salt
3/4 cup crushed Baken-ets (pork rinds)
2 quarts chicken soup

Beat yolk of egg with softened chicken fat (or butter) until thick and well blended.
Pour into hot water and beat well.
Fold in salt and Baken-ets.
Beat egg white until stiff but not dry, and fold into pork rind mixture.
Chill for about 1 hour.
Heat 2 quarts chicken soup to boiling.
Wet hands with cold water, and shape mixture into medium-sized balls, about the diameter of a quarter.
Reduce heat, cover, simmer gently for 20 to 25 minutes, and serve.

Total Grams: Trace

From the Dr. Atkins’ Diet Revolution (1972)

Diet Revolution Rolls

Diet Revolution Rolls

Makes 6 Rolls

Pam spray
3 eggs separated
1/4 teaspoon cream of tartar
3 Tablespoons cottage cheese
1 package Sugar Twin (sweetener of choice)

Preheat oven to 300 degrees F.
Separate eggs very carefully (make sure that none of the yolk gets into the whites).
Spray Pam on teflon cookie sheet.
Beat egg whites with cream of tartar until whites are stiff but not dry.
Fold in yolks, cottage cheese and Sugar Twin (be extremely careful not to break down the egg whites. Mix for no more than a minute).
Place the mixture carefully on the teflon cookie sheet, gently putting one Tablespoon full on top of another until each “roll” is about 2 inches high. Repeat this until you have 6 piles.
Place the cookie sheet in the oven and bake for about 1 hour.
Rolls should resemble delicatessen rolls.

Total Grams: 3.1
Grams Per Serving: .5

Caraway Rolls

Fold 1 Tablespoon of caraway seed into mixture when other ingredients are added.

Total Grams: 9.4
Grams Per Serving: 1.6

Onion Rolls

2 Tablespoons minced onion
1 Tablespoon butter

Mince onions very fine and saute in the butter.
Dry them well in a paper towel–there should not be any crease left on them!
Fold into egg mixture when other ingredients are added

Total Grams: 5.6
Grams Per Serving: .9

Bread Crumbs

Put the six cooked and cooled rolls in a blender until they form crumbs.

Total Grams: 3.1

From the Dr. Atkins’ Diet Revolution (1972)

Mustard Sauce

Mustard Sauce

Makes 1 cup (16 Tablespoons)

3 Tablespoons onion, chopped
1 Tablespoon butter
8 Tablespoons Dijon mustard
1/4 cup heavy cream
1/2 teaspoon Worcestershire Sauce
1/2 Tablespoon chopped chives

Saute onions in butter until soft.
Stir in mustard and cream until well heated (do not boil).
Blend in Worcestershire Sauce.
Sprinkle with chives.
Serve hot.

Total Grams: 7.0
Grams Per Tablespoon .4

From the Dr. Atkins’ Diet Revolution (1972)

Scrambled Eggs with Spicy Ham

I am adding the 7 day menu from the Dr. Atkins’ Diet Revolution (1972) book to the About 1972 Atkins page. In doing so, there are dishes listed that I have not posted to my blog (until today). Get ready for some posting craziness! 🙂

Scrambled Eggs with Spicy Ham

Serves 2

4 thin slices boiled ham
Mustard sauce
2 Tablespoons butter
4 eggs
Salt
Pepper
1 Tablespoon heavy cream

Cut ham in half to make squares.
Spread with Mustard Sauce.
Melt butter in skillet.
Beat eggs with cream, salt, and pepper and scramble in the butter until lightly cooked.
Spoon out some scrambled egg in center of each square, roll up, fasten with toothpicks, and serve hot.

Total Grams 4.0
Grams Per Serving 2.0

From the Dr. Atkins’ Diet Revolution (1972)

Updated About 1972 Atkins Page

The following has been added to my About 1972 Atkins page. And now that I have re-visited the original book, I may have been too lax when listing so many recipes as “Level 1”, so I’ll change that now.

Update: March, 12, 2015: Well, after this page has been sitting here for 4 years, I just realized (thanks to a reader) that I wasn’t as clear or specific as I could have been. I’m sure there is a lot of confusion out there, since to my surprise, EVERYONE is jumping on the NET carbohydrate bandwagon. Also, I’ve heard (I don’t go to their website) that Atkins has introduced a “new and improved” version of this way of eating, by starting you out with 40 grams of net carbohydrates per day. Let’s do a little math with the cookie I discussed two paragraphs down. So, if you are now allows (during your first week) to eat 40 grams of net carbohydrates per day, that’s roughly 7 of those cookies (7 grams of net carb) FOR A TOTAL OF 119 TOTAL CARBOHYDRATES IN ONE DAY! I would ask “What are they thinking?” but I already know the answer to that. Money. Their sales started dropping, so they needed to change things up a bit so people don’t feel so deprived. I get it. To me, this is a reflection of our society. Someone doesn’t like giving up everything they are used to eating? O.k. Go ahead and eat it. Does it make you feel fat to see you are wearing a size 16 pant? O.k. We’ll just change it so you think you are wearing a size 14 (they really did do this … these size 14 pants I’m so proud to be in would have been considered a size 16 20 years ago). We need to take responsibility for what we have done to our bodies! So, without further ado, for the first week of 1972 Atkins, you are virtually dropping down to zero carbohydrates. The only reason salad is included is for fiber. Take vitamins to compensate for any lack you will experience. To support this statement, here it is in the words of Dr. Atkins himself:

Not Sixty Grams of Carbohydrates On The Diet But Zero Grams. Here’s how the diet is significantly different. During the first week on this diet, you cut your intake of carbohydrates down to what is biologically zero.

This creates a unique chemical situation in the body, the one favorable to the fastest possible burning of your body’s stored fat. Ketones are excreted, and hunger disappears.

You see, the first fuel your body burns for energy comes from the carbohydrates you eat and drink. If any carbohydrate is available, your body burns this rather than stored fat–and maintains its old metabolic pathways. But carbohydrates, as such, are not stored in the body beyond forty-eight hours.

So when no carbohydrate is taken in, your body must draw upon the major reserve source of fuel–the stored fat.

It is forced to take a different metabolic pathway. In this process your body converts from being a carbohydrate-burning engine into being a fat-burning engine.

This is the diet revolution: the new chemical situation in which ketones are being thrown off–and so are those unwanted pounds, all without hunger. — “Dr. Atkins’ Diet Revolution” (1972), page 13

The Diet Revolution Rules (from “Dr. Atkins’ Diet Revolution” (1972), page 138)

  1. Don’t count calories!
  2. Eat as much of the allowed foods (listed below) as you need to avoid hunger.
  3. Don’t eat when you are not hungry.
  4. Don’t feel you must finish everything on your plate just because it’s there.
  5. Drink as much water or calorie-free beverages as thirst requires. Don’t restrict fluids … but it is not necessary to force them either.
  6. Frequent small meals are preferable.
  7. If weakness results from rapid weight loss, you may need salt.
  8. Every day take a high-strength multi-vitamin pill.
  9. Read the labels on “low-calorie” drinks, syrups, desserts. Only those with no carbohydrate content are allowed.

Horseradish Deviled Eggs (made them and changed it up)

Well, I finally got around to making these but changed it up a bit and LOVE THEM! A side note: I noticed, when I checked the original recipe in my post last week, I neglected to include the link to the actual recipe. If you notice that on others, please let me know.

Here’s the original recipe: http://www.epicurious.com/recipes/food/views/Ham-and-Horseradish-Stuffed-Eggs-10205

And here’s what I did:

6 Eggs
2 Tablespoons Mayonnaise
1 Tablespoon Sour Cream
2 teaspoons prepared Horseradish
1/2 teaspoon Grainy Mustard
1 slice thick-cut Bacon (streaky or whatever kind you have), minced
Salt and Pepper to taste

Same directions as any deviled eggs (hard boil the eggs, peel, slice in half, dump the yolks in a bowl, mash them, mix with the rest of the ingredients, then fill up the egg white halves). Let them sit in the refrigerator for about half an hour to let the flavors blend. YUM! Great breakfast! 🙂

Cream of Cauliflower Soup with Saffron

http://www.epicurious.com/recipes/food/views/cream-of-cauliflower-soup-with-saffron-107622

Ingredients
2 cups water
2 cups low-salt chicken broth
1/8 teaspoon coarsely crumbled saffron threads
3 tablespoons butter
2 cups chopped onions
1 1/2 pounds cauliflower, cut into 1/2- to 3/4-inch pieces
3/4 cup half and half
Thinly sliced fresh chives

Smoked Salmon with Shrimp and Horseradish Cream

http://www.foodireland.com/recipes/smoked-salmon-with-shrimp-and-horseradish-cream/

Ingredients

1 tbsp crème fraîche
1 tsp horseradish sauce
4 slices smoked salmon
10 large cooked shrimp, peeled but tails left on

For the salad
juice 1 lime, finely grated zest of ½
1 tsp clear honey (sugar substitute or leave it out)
½ tsp finely grated fresh root ginger
2 tbsp light rapeseed oil (any light tasting oil)
2 handfuls small leaf salad

Georgian Garlic Chicken (Chkmeruli)

http://www.washingtonpost.com/pb/recipes/georgian-garlic-chicken-chkmeruli/14547/

Ingredients

One 3 1/2-pound chicken, cut into 8 pieces
Kosher salt
Freshly ground black pepper
2 tablespoons canola oil or grapeseed oil
2 tablespoons unsalted butter
10 cloves garlic
1 medium jalapeño pepper or habanero pepper (stem removed), coarsely chopped
1/2 cup water
1/4 cup whole milk

20 Minute Chocolate Peanut Butter Blender Muffins (Grain free, Dairy free option)

And now you may understand after this post last night, I had to get off of Facebook!  Just use a sugar-free everything, and you’ll have a gluten free “scarf the whole thing” recipe!  Just keep in mind, this is definitely something you should wait to eat until after you have progressed to the point that you can handle this many carbs (roughly 7 grams per 2 Tablespoons of peanut butter alone).

http://www.backtothebooknutrition.com/20-minute-chocolate-peanut-butter-blender-muffins-grain-free/

Ingredients

Butter or virgin coconut oil for greasing muffin tin
2/3 cup sour cream
2 pastured eggs
1 cup organic natural peanut butter
3 Tbsp raw honey
3 Tbsp pure maple syrup (Use your preferred sugar substitute)
2 Tbsp pure vanilla extract
1/2 tsp aluminum free baking soda
1/8 tsp sea salt
1/4 cup roasted, salted peanuts, chopped
3/4 cup chocolate chips

No Bake Cheesecake

This one is iffy (and the next recipe is even worse) but I’m an enabler.

I found the recipe here: http://www.cooks.com/recipe/302257m1/lemon-cheesecake.html

I thought, “Who needs a crust?  A bowl and a spoon will suit me!” So, I made it.

  • 1 pkg. (8 oz.) cream cheese, softened
  • 2 cups milk, half and half, heavy cream or a mix of any/all of them
  • 1 small package (original recipe calls for 1 1/2 pkgs but if you are going to do that you might as well add 2) sugar free instant pudding

Put the cream cheese and 1/2 cup of the dairy in a bowl (tall bowl since this will splash like crazy) and slowly beat until the mixture is smooth.  Add the pudding and rest of dairy.  Beat until well combined.  Chill.  Eat.

I made this with Banana Cream and it is really good.  I seriously left it in the big bowl and just go in there with a teaspoon and take a couple of bites at a time.  “Portion control”  lol

OR for a different version, Cori makes this one with sugar free jello!

 

Chicken and Shrimp Green Curry (Low Carb)

The Soupy Stovetop

photo

Today’s post features a guest writer. The Soupy Stovetop kitchen was once again graced with the presence of my good friend, Dan. You may remember him from such recipes as Pork and Pancetta Chili Soup, and The BBT: Bacon Basil Tomato Soup.

View original post 587 more words

Garlic Roasted Venison Backstrap Wrapped in Bacon Skin

Yesterday was a bad day for me on Facebook. I was craving everything in sight! So, right now I’m going to share with you three of the recipes I discovered. This first one is the safest, since it is truly low carb and (possibly) paleo if you find the right bacon.

http://www.realtree.com/timber-2-table/garlic-roasted-venison-backstrap-wrapped-in-bacon-skin

Ingredients

1 full venison backstrap, trimmed and cleaned

1 sheet of bacon skin from homemade bacon. If you have never made your own bacon, try it. Mass produced bacon pales in comparison.

8 garlic cloves, peeled and slightly smashed

3 tablespoons Allegro Marinade (I had never heard of this so I found us the link to it)

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried rosemary

Kosher salt

Fresh-cracked black pepper

6 feet of butcher’s twine, cut in half

Strong, Fluid, Pain-Free Movement

I’m still having issues with my shoulder. I do basic stretches ever day and my range of motion has improved a lot. The pain, well, that comes and goes. It usually comes the worst when I’ve slept wrong, though it’s not even remotely as bad as it was in the beginning of this saga (when I could not lift my arm without using my other hand to assist).

So, here is an article with various movements to help with troublesome areas. Some of the shoulder exercises I had not seen before, so I thought I would share this article with all of you. It helps me having him demonstrate the movements on video!

http://www.fitocracy.com/knowledge/strong-fluid-and-pain-free-movement/

Barbecued Leg of Lamb with Lots of Garlic and Rosemary

Cooking Up The Pantry

image

Lamb, garlic and rosemary, a match made in heaven!

I like to used a boned leg of lamb as it cooks in no time really and is so easy to carve.

I like my lamb pink, so I aim to have the thickest part of the meat pink going to well cooked on the thinnest.

This was only just enough meat for 6 in our house, with sides, what can I say, they boys are carnivores!

Ingredients

1.2 kg boned leg of lamb, excess fat trimmed

6 cloves garlic, crushed

4 sprigs of rosemary, leaves only

2 tablespoons olive oil

1 teaspoon salt

a good grinding of fresh black pepper

Method

In a large mortar, crush the garlic, rosemary, oil, salt and pepper.

Pour the marinade into a large ziplock bag.

Take the meat and score on both sides.

Add the meat to the bag, seal and squish the bag…

View original post 53 more words

Horseradish Cream

Since I have been craving horseradish, I finally bought some.  We also bought a tri tip to cook over some hardwood charcoal (the best smell in the world).  So, I looked around the web for some recipes and couldn’t figure out which one to try.  I pretty much just made it up as I went along and am very happy with the result.

This is the brand (and style) I bought.  I was looking at the prepared creams and every single one had corn syrup in it.

UPDATE: It turns out I know the wife (Facebook friend: amazing what you miss when all you talk about is food, crafts and politics lol) of THE grower of the horseradish used by Beaverton Foods (the makers of Tulelake Horseradish)!  If you are on Facebook, please like their page: Organic Horseradish Roots – Tulelake, CA.

tulelake_old_fashioned_horseradish_front

And here’s what I came up with.  It is amazing how flexible this is, depending on your tastes.  I just added a bit of this and that until I was happy.  Now, I have more than enough to satisfy my craving!

Horseradish Cream

  • 4 Tablespoons prepared Horseradish
  • 1/2 cup (4 ounces) Sour Cream
  • 3 to 4 Tablespoons Mayonnaise
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon Prepared Mustard
  • 1/4 to 1/2 teaspoon Black Pepper
  • 1 teaspoon Splenda (or other sweetener)

Mix it up and let it sit.  How long?  I let it sit for about an hour while we were finishing the tri tip and letting it rest.  All these amounts are approximate.

I started with just sour cream and it was too bland.  Added a pit of mayonnaise and it got better.  Then just kept adding a bit of this and that until I loved the flavor.  I’m pretty sure I ended up adding another Tablespoon of Horseradish in the end.  I ate about 1/2 cup with dinner (yeah, that much) and ended up with roughly 1 cup leftover.  I split that between 2 1/2-pint jars: one for the fridge and one for the freezer.

101 things to do with broccoli waffles, ceviche and chips

mydiabetesandme

I’m seriously in love with these things. In case you missed them, broccoli and cheese waffles, from The Primitive Palate are what I’m talking about. Anyways, my friend Brenda and I got to brainstorming and ended up with some tortillas. I ended up typing myself into a tasty corner by calling the chicken bacon tacos #37 of 101 things to do with broccoli cheese waffles.

Anyways, I figure the #1 thing to do is the recipe as written with a waffle iron. I plan on doing just that, once I make my way to Goodwill or find a waffle iron on the cheap.

The roads are nice and clear now, still cold, but we hit the store. Since the only thing I changed with the waffles was basically the shape last time, well, and my sub for Mrs. Dash, I thought I’d branch out and count using a 50/50…

View original post 370 more words

Ham & Horseradish Stuffed Eggs

I’m pretty sure something is wrong with me. I have actually been craving horseradish! So, imagine my surprise when this recipe shows up in my in box!

http://www.epicurious.com/recipes/food/views/Ham-and-Horseradish-Stuffed-Eggs-10205

Ham & Horseradish Stuffed Eggs

Ingredients

6 hard-cooked large eggs
3 tablespoons mayonnaise
1/2 cup minced cooked ham (about 3 ounces)
teaspoon coarse-grained mustard
1 1/2 teaspoons drained bottled horseradish, or to taste
1/2 teaspoon fresh lemon juice
cayenne to taste

Broccoli Cheese Waffles – My Attempt

I know I reblogged this recipe just a few days ago but I had to try making it NOW.  Well, I originally made this video for a small group of friends (that’s why the quality of the camera work is lacking) but thought I would share my experience with all of you.  I will make these again but like Shannon did!

Here’s the recipe:

http://theprimitivepalate.com/2015/02/23/broccoli-cheese-waffles/

Ingredients:

1 head of fresh broccoli (you will only need 1 cup processed)
1 cup mozzarella shredded cheese
1/3 cup Parmesan cheese
2 whole eggs
2 tablespoons Mrs. Dash Spice (I like garlic & herb)
2-3 tablespoons fresh chives
2-3 tablespoons fresh parsley

And here’s what Shannon (mydiabetesandme) came up with:

https://mydiabetesandme.wordpress.com/2015/02/25/school-is-closed-again-tomorrow-but-tacos-make-life-worth-living/

Low Carb Celeriac, Bacon & Parmesan Rosti

Now, if I remember the next time I go to the store (bought a Veggeti about a month ago but keep forgetting to buy zucchini), I will try celeriac one more time but with this recipe. The first (and only other) time I tried celeriac I did not like it, though I love celery. I am one of those who prefers the bits with the leaves still on but this, raw, tasted like someone took those leaves and compressed them into a firm celery concentrate.

http://www.ibreatheimhungry.com/2015/02/low-carb-celeriac-bacon-parmesan-rosti.html

Ingredients

2 Tbsp chopped bacon, raw
1 Tbsp butter
2 tsp olive oil
1 cup shredded raw Celeriac
1 tsp chopped fresh parsley
2 Tbsp grated Parmesan cheese
½ tsp kosher salt
⅛ tsp ground black pepper
¼ tsp garlic powder

Steamed Whole Fish with Ginger, Scallions, and Soy

http://www.epicurious.com/recipes/food/views/steamed-whole-fish-with-ginger-scallions-and-soy-51115200

Ingredients

1 (1 1/2-pound) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact
Kosher salt and freshly ground black pepper
2 by 1/2-inch piece fresh ginger, peeled and finely julienned
1/4 cup light soy sauce
1 tablespoon rice wine
1 scallion, white and light green parts only, julienned
4 cilantro sprigs
1/2 cup canola oil

Salmon Rillette

Although I love poached salmon, I bet this would be fantastic with a high quality canned salmon, also!

http://www.aveceric.com/all-recipes/salmon-rillette

Ingredients

2 cups white wine
1 tablespoon minced shallots
1 pound fresh salmon fillet, cut into 1-inch pieces
3 ounces smoked salmon, diced
2 tablespoons thinly sliced chive
½ cup mayonnaise
3 tablespoons fresh lemon juice
– fine sea salt and freshly ground white pepper

Pan-fried chicken in mushroom sauce

http://www.bbcgoodfood.com/recipes/1827/panfried-chicken-in-mushroom-sauce

Ingredients

2 tbsp sunflower oil
6 large, free-range chicken legs, halved at the joint so you have 6 thighs and 6 drumsticks
700ml (1 1/4 pts) chicken stock (or water)
50g (about 3 1/2 Tablespoons) butter
1 onion, finely diced
400g (about 1-3/4 cup) mixed wild mushrooms
300ml (1/2 pt) dry white wine (can use chicken stock instead)
284ml (about 1.2 cups) pot double cream (I know it doesn’t compare but heavy cream can be substituted for the double cream)

Sausage-Stuffed Mushrooms

I wish I could find a picture of this recipe … it sounds fantastic!

http://www.epicurious.com/recipes/food/views/sausage-stuffed-mushrooms-107246

Ingredients

3 Italian hot sausages, casings removed
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 8-ounce package cream cheese, room temperature
1 large egg yolk

Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine

Almond Pasta with Bacon & Wild Mushroom Sauce

Though tapioca flour and guar gum are not my normal pantry items, they may be well worth it if you are closer to maintenance.

The Primitive Palate

Low Carb & Keto frendly fresh pasta! Paired with a creamy mushroom and bacon sauce!

I am so excited to announce the first guest post here at The Primitive Palate!  Darcy, from Modern Low Carb, is bringing you a delicious recipe for fresh almond flour pasta paired with a creamy bacon & wild mushroom sauce! The pasta alone has about 7.5 net carbs per serving and with the sauce it rounds out to about 10 net carbs per serving. Not bad, when a regular serving is pasta is a whopping 75 carbs per serving!

I wrote to Darcy a few weeks ago about doing a guest post because her recipes look and taste like restaurant quality food. Being a classically trained chef, that get’s major points in my book!  So without further adieu, let’s get on to the recipe!

   -Sarah

Hi, I’m Darcy, and I blog at Modern Low Carb, where I share low carb, keto recipes made with real, fresh ingredients. I’m so excited to…

View original post 214 more words

THE NEW HAPPY MEAL! (LOW-CARB BACON DOUBLE CHEESE BURGER)

Genie In The Kitchen

Happy Monday beautiful people! Today I’ll be showing you all how to make a low carb bacon cheeseburger by dismissing a few ingredients that you’d usually find in a burger, like an actual burger bun!  I made this at home a few days ago and absolutely loved it, the flavours are stunning and the dish allows you to be full without feeling overly bloated like you’d usually get from bread. I swear I didn’t miss the bun at all! My family and friends were so shocked when they tried, it’s SO good! It’s also a great option if you’re trying to reduce the amount of bad carbohydrates you take in. So sit back, relax and enjoy this bacon cheese burger! Get the recipe here:

View original post 430 more words

Cauliflower Crust Grilled Cheese

Now, this looks really tasty!

http://www.theironyou.com/2014/05/cauliflower-crust-grilled-cheese.html

Ingredients
Makes 2 grilled cheese sandwiches
Cauliflower crust “bread” slices

1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 free-range organic egg, lightly beaten
½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ teaspoon fine grain sea salt
¼ teaspoon ground black pepper

Grilled cheese

1 tablespoon butter, room temperature
⅓ cup / 3 oz / 85 gr sharp cheddar cheese, grated/shredded, room temperature

Diabetic Cookery – Published 1917

Well, a link to this cookbook was posted today and, since I’m a nut for old cookbooks, I had to check it out.  What surprised me is the fact that this cookbook seems to support a low carbohydrate lifestyle! Look what I found!  Someone who has cooked from this book! http://asweetlife.org/feature/resurrecting-a-diabetic-cookbook-from-1917/

https://openlibrary.org/books/OL7095821M/Diabetic_cookery

It supports the use of “diabetic flours” (one of which is almond flour) in bread making and it lists free foods (those you can eat to your heart’s content) as mostly meats and low carbohydrate veggies.

Unfortunately, some of the items needed may not be available any longer.

Aleurnat Flour: Made from aleurone, a protein found in protein granules of maturing seeds and tubers. If there is someone smarter than me who can figure out if this is available for purchase anywhere, please share!

The following is from New and Nonofficial Drugs …: Containing Descriptions of the Articles which Stand Accepted by the Council on Pharmacy and Chemistry of the American Medical Association (Google eBook)

I have barely skimmed through it but I’m excited!  I hope we can find some of the alternatives used then.

Grain-Free Salmon Patties

I don’t see why you couldn’t do this with tuna or some other stronger flavored fish.

http://gnowfglins.com/2014/05/23/grain-free-salmon-patties-with-lemon-sour-cream/

8 eggs
2 to 4 tablespoons coconut flour (or 1 cup bread crumbs or 1/2 cup sprouted brown rice flour or other flour)
1/4 to 1/2 teaspoon sea salt
1/8 teaspoon black pepper
1 to 2 teaspoons dried dill
1/4 to 1/2 red or yellow onion, diced finely
(4) 7.5-ounce cans Vital Choice Wild Red Alaskan Sockeye Salmon (water packed), drained
butter

Keto Soft Batch Cookies

The Primitive Palate

Keto & Low Carb "Soft Batch" Chocolate Chip Cookies

Who doesn’t love chocolate? Especially when it’s baked into a soft delicious cookie! Recently, I was introduced to an amazing low-carb chocolate company called ChocoPerfection!

Take the finest, gourmet European chocolate and sweeten it with sugar-free natural plant fiber that tastes exactly like sugar, and you get ChocoPerfection.

Finally, a guilt-free chocolate bar that tastes ‘real’ and helps with weight loss. ChocoPerfection has 14g of prebiotic fiber in every bar which reduces sugar cravings. It’s is all natural, 100% sugar-free, and has all the beneficial anti-oxidants of chocolate. Saturated fat from stearic acid in the cocoa plant, which has been proven to either lower cholesterol or have no effect on cholesterol at all, and butter oil.
banner 300x300_keto_chart (2)
I have been doing a lot of baking with ChocoPerfection in the past month. It’s so versatile! I’ve make cakes, cookies, cupcakes and a fantastic chocolate sauce! The best part is that is…

View original post 121 more words

Breakfast Sticks

Keto Garlic Gnocchi

The Primitive Palate

Zero Carb Gnocchi! Perfect pasta for low carb and keto diets!It’s a seriously rare occasion that I crave pasta. I know, I’m soooo lucky. I should rephrase that, I rarely crave boxed pasta. Handmade pasta is a different story, and gnocchi has always been my favorite. They are like soft little pillows that melt in your mouth…when cooked correctly of course!

Recently, I came up with a recipe for Everything Bagel Dogs and the dough was such a hit! So I’ve been tinkering around with it and came up with this recipe! I was astounded that this dough is able to be boiled and then panfried!

DSC_0810DSC_0812DSC_0816DSC_0817DSC_0819DSC_0821DSC_0822Making this recipe is surprisingly much easier than real gnocchi! Technically all you need are 2 ingredients: shredded mozzarella and egg yolks! I add a little garlic powder to give them a bit more flavor. Normally, when you are boiling gnocchi you have to take them out as soon as they float…

View original post 86 more words

The Brutally Honest 6 Reasons You Are Still Overfat

See, this guy … this is what I like to see. He is the kind of guy who doesn’t look for a politically correct or sensitive way to say things. He just says it. The meme he includes in the post pretty much sums up his way of thinking:

You really should read this post!

http://strengthcoachtaylor.ca/uncategorized/the-brutally-honest-6-reasons-you-are-still-overfat/