High Protein/Lo Carbers...Recipes and info

[Orema]

Made this yesterday and it was really good. Made half the recipe.

I used dried herbs instead of fresh rosemary/thyme and I used fresh cilantro instead of parsley.

I threw in a few croutons and they were perfect—they added some crunch to the texture. Will certainly make this again.

Hard-Cooked Eggs in Tomato-Onion Sauce



Ingredients:
3 tablespoons extra virgin olive oil
2 onions, chopped
1 tablespoon minced garlic
3 dried chilies, optional
3 sprigs thyme or rosemary
8 eggs
3 cups chopped tomatoes (canned are fine)
Salt and pepper
Chopped parsley leaves for garnish

Preparation:
Step 1:Put oil in a 10- or 12-inch skillet and turn heat to medium. A minute or 2 later, add onions, garlic, chilies if you're using them and herb. Cook, stirring, for a minute or 2, then cover pan and turn heat to medium-low. Cook until onions are very soft but not brown, 10 to 15 minutes.

Step 2:Meanwhile, put eggs in cold water to cover. Turn heat to medium-high, bring to a boil, then turn off heat and cover; set a timer for 9 minutes.

Step 3: When onions are done, uncover and turn heat to medium-high. Add tomatoes, a pinch of salt and some pepper, and cook, stirring occasionally, until mixture bubbles. Cook for about 5 more minutes.

Step 4: When eggs are done, put them in a bowl of ice water, then place under cold running water until they feel cool, then peel. When tomato sauce is ready, add eggs to it; cook an additional 5 minutes or so. Taste and adjust seasoning, garnish and serve hot.

[Jesse]

I've been wanting to make this ever since you first posted it on the dinner thread. It looks so good! I have all of the ingredients, just need to get around to making it.

Originally Posted by Orema

Made this yesterday and it was really good. Made half the recipe.

I used dried herbs instead of fresh rosemary/thyme and I used fresh cilantro instead of parsley.

I threw in a few croutons and they were perfect—they added some crunch to the texture. Will certainly make this again.

Hard-Cooked Eggs in Tomato-Onion Sauce



Ingredients:
3 tablespoons extra virgin olive oil
2 onions, chopped
1 tablespoon minced garlic
3 dried chilies, optional
3 sprigs thyme or rosemary
8 eggs
3 cups chopped tomatoes (canned are fine)
Salt and pepper
Chopped parsley leaves for garnish

Preparation:
Step 1:Put oil in a 10- or 12-inch skillet and turn heat to medium. A minute or 2 later, add onions, garlic, chilies if you're using them and herb. Cook, stirring, for a minute or 2, then cover pan and turn heat to medium-low. Cook until onions are very soft but not brown, 10 to 15 minutes.

Step 2:Meanwhile, put eggs in cold water to cover. Turn heat to medium-high, bring to a boil, then turn off heat and cover; set a timer for 9 minutes.

Step 3: When onions are done, uncover and turn heat to medium-high. Add tomatoes, a pinch of salt and some pepper, and cook, stirring occasionally, until mixture bubbles. Cook for about 5 more minutes.

Step 4: When eggs are done, put them in a bowl of ice water, then place under cold running water until they feel cool, then peel. When tomato sauce is ready, add eggs to it; cook an additional 5 minutes or so. Taste and adjust seasoning, garnish and serve hot.

[*Anya*]

I altered this a little, as I usually do. It was delicious.

The GF doesn't like blueberries (!?) so I peeled a Trader Joes flat of fresh peaches, added a little more xanthan gum to thicken the juice than the recipe and I crushed a handful of pecans to mix in with the dough crumble. I also mixed about 1/2 teaspoon of cinnamon with the peaches. I used Erythritol to sweeten the peaches instead of Swerve. I did not use lemon juice or zest.

It took 30 minutes to bubble and brown for me.

BLUEBERRY COBBLER - LOW CARB AND GLUTEN FREE


This easy low carb and gluten free blueberry cobbler has all the flavors of summer packed into it for less than 100 calories per serving!

Author: Mellissa Sevigny
Recipe type: Low Carb Dessert Recipe
Cuisine: American
Serves: 9 servings

INGREDIENTS
For the filling:
3 cups blueberries
¼ tsp xanthan gum (to thicken)
2 Tbsp Swerve (or other sweetener)
1 tsp lemon juice

For the topping:
2 Tbsp butter
⅔ cup almond flour
2 Tbsp Swerve (or other sweetener)
½ tsp lemon zest

INSTRUCTIONS
In a medium bowl, combine the blueberries, xanthan gum, sweetener, and lemon juice and mix well until the blueberries are coated.

Add the blueberry mixture to a 9 x 9 pan (or smaller ramekins.)
Melt the butter in the microwave in an average sized coffee mug or bowl. Stir in the almond flour, sweetener, and lemon zest until a crumbly dough forms.
Using your hands, crumble the dough over the blueberries in pea (or larger) sized clumps.

Bake in a 375 degree (F) oven for 22 minutes (for the large pan) or 16-18 minutes in smaller ramekins - or until the crust is golden brown and the blueberries are bubbling. Serve warm or cold.

NOTES
Approx. nutrition info per serving (1/9th of recipe, 3x3 square):

95 calories, 6g fat, 6.5g net carbs, 2g protein

(Ice cream is optional and not included in nutrition information)

http://www.ibreatheimhungry.com/2015...uten-free.html

[Jesse]

Sweet Potato Crustless Quiche

Note: You can substitute parsley in place of the dried chervil