High Protein/Lo Carbers...Recipes and info

Miss Scarlett · 08-22-2015, 09:33 AM

Last weekend my husband was craving a Philly Cheese Steak but didn't want to tempt me by bringing bread into the house so we came up with this alternative using what we had on hand. It was fabulous and we'll be making this again!!

Philly Cheese Steak Stuffed Peppers

3 green peppers cut lengthwise and seeded
1 lb ground beef
1 onion sliced thin
Sliced Portobello mushrooms
Sliced white American cheese
2 TBSP Worcestershire sauce
1 TBSP garlic powder
1 TBSP onion powder
Olive oil

Preheat oven to 400.

Mix meat, Worcestershire, garlic powder and onion powder. Let sit while you prepare the other ingredients.

Place peppers cut side up on parchment covered baking sheet and roast in oven until they're done to your taste.

Saute onions and mushrooms in olive oil until soft. Set aside and brown ground meat.

Place a slice of cheese inside each pepper half then fill layering meat, onions and mushrooms. Top with more cheese and bake for about 10-15 minutes until done to your taste.

Makes 6 servings.

Orema · 09-19-2015, 07:43 AM

Roasted Stuffed Tomatoes with Egg, Bacon and Cheddar

Ingredients
– 8 tomatoes
– 8 eggs
– 6 strips of bacon, cooked, chopped
– 1/2 cup chopped green onion
– 1/2 cup chopped cilantro
– 3/4 cup shredded cheddar cheese
– 1/4 cup fresh basil, chopped
– Garlic salt, to taste
– Pepper, to taste

Directions
Preheat oven to 400F.

Cut the top off the tomatoes and scoop out about 50% of the insides. Crack an egg into each tomato. Season with salt and pepper. Top with fresh basil.

Bake for 40 to 50 minutes or until egg has set. In the last 5 minutes of baking, sprinkle each tomato with cheese.

To serve, top with bacon, green onion and cilantro.
_________________

I'm gonna make this tomorrow

Jesse · 09-19-2015, 01:17 PM

Grain-Free Spaghetti and Meatballs
AUTHOR: Danielle Walker - AgainstAllGrain.com
SERVES: 6 to 8
INGREDIENTS:

Zucchini Noodles or Spaghetti Squash for serving
Meatballs
2 tablespoons olive oil, ghee, or coconut oil for frying
3 large eggs
3 pounds grass-fed ground beef
¾ cup almond meal or 3 tablespoons coconut flour
1/3 cup Parmesan cheese or ¼ cup nutritional yeast
3 cloves garlic, minced
3 teaspoons Italian seasoning
2 ½ teaspoons coconut aminos
1 ½ teaspoon oregano
1 ½ teaspoon sea salt
1 ½ teaspoons fish sauce
¼ teaspoon red pepper flakes

For the Sauce
¼ cup olive oil
½ small onion, sliced
1 box Pomi tomatoes (strained)
1 box Pomi tomatoes (chopped)
2 garlic cloves, crushed
1 tablespoon salt
1 teaspoon black pepper
6 fresh basil leaves, chopped
INSTRUCTIONS:

Make the sauce: Heat the oil in a large sauce pan over medium-high heat. Add the onions and sauté until they are translucent. Add the remaining 6 ingredients and bring to boil. Reduce heat to low, and simmer for 40 minutes. Use an immersion blender to puree the sauce until smooth, or carefully blend it in a blender. Adjust seasoning if necessary.

Make the meatballs: Whisk the eggs in the bottom of a big bowl. Add the remaining ingredients, then knead the mixture with your hands until everything is just incorporated. Form the meat into golfball-sized meatballs.
Heat the olive oil in a large dutch-oven or heavy-bottomed pot over medium heat. Pan fry the meatballs in batches, until browned all over. They do not need to cook all the way through since they will simmer in the sauce.
Add the meatballs to the sauce and simmer over medium heat for 20 minutes, until the meatballs are cooked through and the sauce is thickened. Stir occasionally.
Serve over grain-free noodle of choice.

Miss Scarlett · 09-20-2015, 09:10 AM

Has anyone made cauliflower "rice"? Thinking about trying it.

Orema · 09-20-2015, 10:42 AM

Quote:

Originally Posted by Miss Scarlett

Has anyone made cauliflower "rice"? Thinking about trying it.

I have and I really like it, though I haven't had any for awhile.

The way I make it is to cut a head of cauliflower into smallish pieces, put some pieces in the food processor and chop it. The less you put into the processor, the more control you have over the size. So, I have it packed loosely.

I aim for the size of couscous because it can get on the mushy side if it's chooped too fine.

You might want to search this thread. I'm almost certain this has been discussed.

Bon appetit and good luck.

~SweetCheeks~ · 09-20-2015, 11:08 AM

Quote:

Originally Posted by Orema

Roasted Stuffed Tomatoes with Egg, Bacon and Cheddar

Ingredients
– 8 tomatoes
– 8 eggs
– 6 strips of bacon, cooked, chopped
– 1/2 cup chopped green onion
– 1/2 cup chopped cilantro
– 3/4 cup shredded cheddar cheese
– 1/4 cup fresh basil, chopped
– Garlic salt, to taste
– Pepper, to taste

Directions
Preheat oven to 400F.

Cut the top off the tomatoes and scoop out about 50% of the insides. Crack an egg into each tomato. Season with salt and pepper. Top with fresh basil.

Bake for 40 to 50 minutes or until egg has set. In the last 5 minutes of baking, sprinkle each tomato with cheese.

To serve, top with bacon, green onion and cilantro.
_________________

I'm gonna make this tomorrow

How did this turn out Orema? Minus the bacon it looks so good.

Orema · 09-20-2015, 11:20 AM

Quote:

Originally Posted by ~SweetCheeks~

How did this turn out Orema? Minus the bacon it looks so good.

I'll have it in a hour or so if I can ever finish paying my bills online

I keep getting distracted by music, quotes, games

I'm making it without the bacon so I'll be sure to return later today to let you know.

Orema · 09-20-2015, 01:44 PM

Quote:

Originally Posted by ~SweetCheeks~

How did this turn out Orema? Minus the bacon it looks so good.

It was good and I enjoyed it. It created a lot of water and I kept thinking it would be better with bacon or pancetta (for me). I forgot to buy bacon when I went shopping. And next time I'll drain the liquid in the tomato before putting it in the oven and will cook everything 5-10 minutes less, I think.

I had sliced cucumber on the side and it worked well.

I prefer the egg baked in avocado half, but I need to experiment with this some more

Orema · 09-21-2015, 09:11 AM

Spicy Cashew Beef with Sweet Potato Noodles

Ingredients
– 2 tablespoons coconut oil
– 1 red onion, sliced
– 4 carrots, sliced
– 3 celery ribs, sliced
– 1 tablespoon minced garlic
– 1-1/2 pounds sirloin steak, cut into thin strips
– 12 oz. fresh mushrooms, sliced
– 2 cups broccoli florets
– 1-1/2 cup cauliflower florets
– 1/2 cup sliced sweet peppers
– 2/3 cup chopped raw cashews
– Salt and pepper to taste
– 3-4 tablespoons wheat-free tamari
– 1 tablespoon toasted sesame oil
– 1/2 to 1 teaspoon red pepper flakes
– 1 avocado, sliced
– 3 sweet potatoes/yams, made into noodles with vegetable peeler

Directions
Heat up a large skillet and melt the coconut oil. Add the onion, celery, carrots, and garlic. Saute until the onion is translucent. Salt and pepper to taste.

Add the steak and cook until it is about halfway cooked.

Add in the mushrooms, cauliflower, broccoli, peppers, and cashews. Add salt and pepper to taste.

Saute until the veggies are cooked and meat is done.

Mix in the tamari, sesame oil, and red pepper flakes. Saute a couple minutes more.

Boil a large pot of water and add the sweet potato “noodles”. Boil just a couple minutes and drain in a colander.

Serve the beef over the sweet potato noodles, topped with avocado.

Serves 4-5

Time to table: 60 minutes

Jesse · 09-21-2015, 03:16 PM

That's a great looking dish, Orema! Seems we both have avocado on the brain today!

Here's a dish I like that's very paleo friendly and makes a great side dish to poultry or beef.

Roasted Brussels Sprouts
(with Avocados and Pecans)

Ingredients:
1/4 cup pecans
1 lb. fresh brussels sprouts, stems trimmed and cut in halves or quarters
1 T balsamic vinegar
1 T + 1 tsp. olive oil
1 tsp. + 2 tsp. fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
2 medium avocados, peeled and cut into small dice
1/2 tsp. sea salt
fresh-ground black pepper to taste

Instructions:
Preheat oven to 450F. Put pecans on the baking sheet you'll be using to roast the brussels sprouts, and when the oven is hot put the baking sheet in and roast 3-4 minutes or just until the pecans barely start to look browned. Remove from oven and put the pecans on a cutting board to cool.

Wash the sprouts and make sure they are dry, otherwise they will not roast properly. Trim the stem ends of brussels sprouts and cut them in half, or in quarters if they're large.

Whisk together the balsamic vinegar, 1 teaspoon lemon juice, and olive oil. Put brussels sprouts into a bowl and toss with the balsamic mixture. Spritz the roasting tray lightly with olive oil/coconut oil and spread the brussels sprouts out and turn each one cut side down. Roast brussels sprouts 15 minutes.

While the brussels sprouts roast, coarsely chop the pecans. Peel the avocados and cut them into small pieces. Wash out the bowl you tossed the brussels sprouts in, put the avocado into the bowl, toss with the 2 teaspoons lemon juice, and season with 1/2 teaspoon sea salt and some fresh-ground black pepper.

After 15 minutes, remove baking sheet from the oven and turn the brussels sprouts over. Put the baking sheet back in the oven and roast the brussels sprouts about 10 minutes more (or until they're nicely browned, as brown as you can get them before they would start to burn.) When done, mix with the avocado & pecans and serve.

(Low-Carb, Gluten-Free, Paleo)

Jesse · 09-21-2015, 03:31 PM

I was going through some of the older posts from this thread and happened across one of my favorite recipes and thought I would repost it here. These muffins are so easy and quick to make and are great for breakfast as well as for dinner with a side dish such as the one I just posted above.

Salmon Muffins

1 can salmon, drained and shredded (I also pick out most bones and skin)
2 eggs
1/2 cup chopped green pepper
1/2 cup chopped red pepper
2 or 3 green onions, finely chopped
1/2 cup shredded cheddar (or whatever cheese you prefer)

Mix everything together. I don't add salt to these, but you may wish to. Lightly oil a muffin tin and plop a muffin's worth of salmon into each cup. This makes about six of the bigger muffins. Bake at 325 F until egg sets—about 20 or 25 mins.

They aren't greasy when made like this and can be eaten hot or cold. These are great with a scoop of Greek yogurt. Sometimes I add a bit of flax meal to this recipe.

09-19-2015, 01:17 PM	#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 17,783 Times in 3,940 Posts Rep Power: 21474857	Grain-Free Spaghetti and Meatballs AUTHOR: Danielle Walker - AgainstAllGrain.com SERVES: 6 to 8 INGREDIENTS: Zucchini Noodles or Spaghetti Squash for serving Meatballs 2 tablespoons olive oil, ghee, or coconut oil for frying 3 large eggs 3 pounds grass-fed ground beef ¾ cup almond meal or 3 tablespoons coconut flour 1/3 cup Parmesan cheese or ¼ cup nutritional yeast 3 cloves garlic, minced 3 teaspoons Italian seasoning 2 ½ teaspoons coconut aminos 1 ½ teaspoon oregano 1 ½ teaspoon sea salt 1 ½ teaspoons fish sauce ¼ teaspoon red pepper flakes For the Sauce ¼ cup olive oil ½ small onion, sliced 1 box Pomi tomatoes (strained) 1 box Pomi tomatoes (chopped) 2 garlic cloves, crushed 1 tablespoon salt 1 teaspoon black pepper 6 fresh basil leaves, chopped INSTRUCTIONS: Make the sauce: Heat the oil in a large sauce pan over medium-high heat. Add the onions and sauté until they are translucent. Add the remaining 6 ingredients and bring to boil. Reduce heat to low, and simmer for 40 minutes. Use an immersion blender to puree the sauce until smooth, or carefully blend it in a blender. Adjust seasoning if necessary. Make the meatballs: Whisk the eggs in the bottom of a big bowl. Add the remaining ingredients, then knead the mixture with your hands until everything is just incorporated. Form the meat into golfball-sized meatballs. Heat the olive oil in a large dutch-oven or heavy-bottomed pot over medium heat. Pan fry the meatballs in batches, until browned all over. They do not need to cook all the way through since they will simmer in the sauce. Add the meatballs to the sauce and simmer over medium heat for 20 minutes, until the meatballs are cooked through and the sauce is thickened. Stir occasionally. Serve over grain-free noodle of choice. __________________ “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.”

09-21-2015, 09:11 AM	#9
Orema Superlative Soul Sister How Do You Identify?: Lesbian stone femme Preferred Pronoun?: She, her Relationship Status: Moving in a single file Join Date: Dec 2013 Location: Cottage of Content Posts: 13,618 My Photo Gallery Thanks: 41,452 Thanked 34,705 Times in 8,942 Posts Rep Power: 21474861	Spicy Cashew Beef with Sweet Potato Noodles Spicy Cashew Beef with Sweet Potato Noodles Ingredients – 2 tablespoons coconut oil – 1 red onion, sliced – 4 carrots, sliced – 3 celery ribs, sliced – 1 tablespoon minced garlic – 1-1/2 pounds sirloin steak, cut into thin strips – 12 oz. fresh mushrooms, sliced – 2 cups broccoli florets – 1-1/2 cup cauliflower florets – 1/2 cup sliced sweet peppers – 2/3 cup chopped raw cashews – Salt and pepper to taste – 3-4 tablespoons wheat-free tamari – 1 tablespoon toasted sesame oil – 1/2 to 1 teaspoon red pepper flakes – 1 avocado, sliced – 3 sweet potatoes/yams, made into noodles with vegetable peeler Directions Heat up a large skillet and melt the coconut oil. Add the onion, celery, carrots, and garlic. Saute until the onion is translucent. Salt and pepper to taste. Add the steak and cook until it is about halfway cooked. Add in the mushrooms, cauliflower, broccoli, peppers, and cashews. Add salt and pepper to taste. Saute until the veggies are cooked and meat is done. Mix in the tamari, sesame oil, and red pepper flakes. Saute a couple minutes more. Boil a large pot of water and add the sweet potato “noodles”. Boil just a couple minutes and drain in a colander. Serve the beef over the sweet potato noodles, topped with avocado. Serves 4-5 Time to table: 60 minutes

09-21-2015, 03:16 PM	#10
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 17,783 Times in 3,940 Posts Rep Power: 21474857	That's a great looking dish, Orema! Seems we both have avocado on the brain today! Here's a dish I like that's very paleo friendly and makes a great side dish to poultry or beef. Roasted Brussels Sprouts (with Avocados and Pecans) Ingredients: 1/4 cup pecans 1 lb. fresh brussels sprouts, stems trimmed and cut in halves or quarters 1 T balsamic vinegar 1 T + 1 tsp. olive oil 1 tsp. + 2 tsp. fresh-squeezed lemon juice (I used my fresh-frozen lemon juice) 2 medium avocados, peeled and cut into small dice 1/2 tsp. sea salt fresh-ground black pepper to taste Instructions: Preheat oven to 450F. Put pecans on the baking sheet you'll be using to roast the brussels sprouts, and when the oven is hot put the baking sheet in and roast 3-4 minutes or just until the pecans barely start to look browned. Remove from oven and put the pecans on a cutting board to cool. Wash the sprouts and make sure they are dry, otherwise they will not roast properly. Trim the stem ends of brussels sprouts and cut them in half, or in quarters if they're large. Whisk together the balsamic vinegar, 1 teaspoon lemon juice, and olive oil. Put brussels sprouts into a bowl and toss with the balsamic mixture. Spritz the roasting tray lightly with olive oil/coconut oil and spread the brussels sprouts out and turn each one cut side down. Roast brussels sprouts 15 minutes. While the brussels sprouts roast, coarsely chop the pecans. Peel the avocados and cut them into small pieces. Wash out the bowl you tossed the brussels sprouts in, put the avocado into the bowl, toss with the 2 teaspoons lemon juice, and season with 1/2 teaspoon sea salt and some fresh-ground black pepper. After 15 minutes, remove baking sheet from the oven and turn the brussels sprouts over. Put the baking sheet back in the oven and roast the brussels sprouts about 10 minutes more (or until they're nicely browned, as brown as you can get them before they would start to burn.) When done, mix with the avocado & pecans and serve. (Low-Carb, Gluten-Free, Paleo) __________________ “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.”

09-21-2015, 03:31 PM	#11
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 17,783 Times in 3,940 Posts Rep Power: 21474857	I was going through some of the older posts from this thread and happened across one of my favorite recipes and thought I would repost it here. These muffins are so easy and quick to make and are great for breakfast as well as for dinner with a side dish such as the one I just posted above. Salmon Muffins 1 can salmon, drained and shredded (I also pick out most bones and skin) 2 eggs 1/2 cup chopped green pepper 1/2 cup chopped red pepper 2 or 3 green onions, finely chopped 1/2 cup shredded cheddar (or whatever cheese you prefer) Mix everything together. I don't add salt to these, but you may wish to. Lightly oil a muffin tin and plop a muffin's worth of salmon into each cup. This makes about six of the bigger muffins. Bake at 325 F until egg sets—about 20 or 25 mins. They aren't greasy when made like this and can be eaten hot or cold. These are great with a scoop of Greek yogurt. Sometimes I add a bit of flax meal to this recipe. __________________ “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.”

08-22-2015, 09:33 AM	#1
Miss Scarlett Infamous Member How Do You Identify?: Femme Relationship Status: . Join Date: Feb 2010 Location: . Posts: 5,530 My Photo Gallery Thanks: 4,478 Thanked 12,947 Times in 3,419 Posts Rep Power: 21474857	Last weekend my husband was craving a Philly Cheese Steak but didn't want to tempt me by bringing bread into the house so we came up with this alternative using what we had on hand. It was fabulous and we'll be making this again!! Philly Cheese Steak Stuffed Peppers 3 green peppers cut lengthwise and seeded 1 lb ground beef 1 onion sliced thin Sliced Portobello mushrooms Sliced white American cheese 2 TBSP Worcestershire sauce 1 TBSP garlic powder 1 TBSP onion powder Olive oil Preheat oven to 400. Mix meat, Worcestershire, garlic powder and onion powder. Let sit while you prepare the other ingredients. Place peppers cut side up on parchment covered baking sheet and roast in oven until they're done to your taste. Saute onions and mushrooms in olive oil until soft. Set aside and brown ground meat. Place a slice of cheese inside each pepper half then fill layering meat, onions and mushrooms. Top with more cheese and bake for about 10-15 minutes until done to your taste. Makes 6 servings.

09-19-2015, 07:43 AM	#2
Orema Superlative Soul Sister How Do You Identify?: Lesbian stone femme Preferred Pronoun?: She, her Relationship Status: Moving in a single file Join Date: Dec 2013 Location: Cottage of Content Posts: 13,618 My Photo Gallery Thanks: 41,452 Thanked 34,705 Times in 8,942 Posts Rep Power: 21474861	Roasted Stuffed Tomatoes with Egg, Bacon and Cheddar Ingredients – 8 tomatoes – 8 eggs – 6 strips of bacon, cooked, chopped – 1/2 cup chopped green onion – 1/2 cup chopped cilantro – 3/4 cup shredded cheddar cheese – 1/4 cup fresh basil, chopped – Garlic salt, to taste – Pepper, to taste Directions Preheat oven to 400F. Cut the top off the tomatoes and scoop out about 50% of the insides. Crack an egg into each tomato. Season with salt and pepper. Top with fresh basil. Bake for 40 to 50 minutes or until egg has set. In the last 5 minutes of baking, sprinkle each tomato with cheese. To serve, top with bacon, green onion and cilantro. _________________ I'm gonna make this tomorrow

09-20-2015, 09:10 AM	#4
Miss Scarlett Infamous Member How Do You Identify?: Femme Relationship Status: . Join Date: Feb 2010 Location: . Posts: 5,530 My Photo Gallery Thanks: 4,478 Thanked 12,947 Times in 3,419 Posts Rep Power: 21474857	Has anyone made cauliflower "rice"? Thinking about trying it.