High Protein/Lo Carbers...Recipes and info

Kätzchen · 08-19-2016, 07:49 PM

Quote:

Originally Posted by Jesse

This is a refreshing salsa for summertime that I have for lunch sometimes. I usually have it on top of a bed of chopped greens for lunch. It is also good with chicken or fish.

Watermelon & Mango Salsa

Ingredients:
Yields 3 1/2 cups

1 1/2 cups diced watermelon, seeded
1/2 diced English cucumber
1 cup diced mango
1/2 cup finely chopped red onion
1/2 jalapeño pepper seeded and minced
lime zest
juice of 1 or 2 limes
fresh basil leaves, finely chopped
garlic clove, minced
1/4 tsp Himalayan salt

Prep:
Dice watermelon, cucumber, mango, onion and jalapeño and place in a medium-sized bowl. Zest the lime, add to the bowl along with the lime juice. Add the chopped basil leaves and garlic, and salt. Toss to coat. Stores well in fridge for a couple of days.

Sounds yummy, Jesse.

I make a seasonal salsa, which is slightly different -- but it absolutely divine as a chutney for roasted meat (turkey, chicken, pork loins, or even drizzled over Vanilla sorbet/ice cream).

I make my salsa out of dark violet Italian prunes, mango, pears, green tomatoes, sweet onions, habenero peppers and cinnamon. Roasted cloves of garlic, too and basalmic vinegar. I might even add a pinch or two of coarse sea salt and coconut sugar. It needs to meld at room temperature for half a day, then marinated for 2-3 days in the refrigerator. Then, depending on how it appears, I might reduce it to a coarse puree, and then seal it up in jars. Keeping all of it refrigerated, of course. It's very yummy. And the 'heat' of the salsa expands once you begin to consume it with chips, meats or on frozen desserts.

*Anya* · 09-12-2016, 07:20 PM

I was finally able to get my hands on a box of Kirkland low carb bars this morning.

I kept reading about them in blogs but never could find them in stock at my local Costcos.

The cookie dough bar is so good but I have not yet tried the chocolate brownie.

There are 20 to a box and I paid $17.99, which is about 90 cents per bar. I really hate Quest bars so am happy to be able to get these.

From the Costco web site:

Whey Protein Isolate as the primary protein source and fortified with high fiber and only 1 gram of sugar, this protein bar will inspire you to enjoy one every day. As an excellent source of fiber, these bars can be enjoyed any time of the day. Each Kirkland Signature bar contains 21 grams of pure isolate protein and is made with real chocolate. It’s a winning combination of function and flavor that is sure to satisfy.

Includes:
10 Chocolate Brownie Flavor
10 Chocolate Chip Cookie Dough Flavor
Certified Gluten Free
No Artificial Flavors
Made with Real Chocolate
Non-GMO
15 grams of Fiber
21 grams of Protein
4 grams Net Carbs
1 gram of Sugar
Certified Kosher

Jesse · 10-07-2016, 01:18 PM

http://www.sugarfreemom.com/recipes/...ucumber-chips/

I have one of the dehydrators loaded with something very similar to the above, except I used a little olive oil, white vinegar, garlic powder, cayenne, a Mediterranean spice blend, and a blend of white cheeses. I used the English cukes. It smells yummy!

Jesse · 10-09-2016, 02:29 PM

OMG! These turned out so good! They have a great crunch! I may have gone a bit overboard with the cayenne though. lol

Next I am going to try a mix of onion & garlic powder with a little sour cream and see how those taste. These take care of my need for crunch and/or chips in a healthy way. I have some beets to do as well, but not sure what seasoning I want to put on them yet. Maybe just sea salt and turmeric.

Quote:

Originally Posted by Jesse

http://www.sugarfreemom.com/recipes/...ucumber-chips/

I have one of the dehydrators loaded with something very similar to the above, except I used a little olive oil, white vinegar, garlic powder, cayenne, a Mediterranean spice blend, and a blend of white cheeses. I used the English cukes. It smells yummy!

Jesse · 10-22-2016, 04:21 PM

I am going to make this next week using some Against All Grain crepe/tortillas that I have in place of lasagna noodles; there is a recipe link on the page for making your own grain free crepes, if you so wish. I am choosing to leave the kale out and sub in some mushrooms & other veggies in it's place. I am not putting a pic up because it is huge!

Creamy Butternut & Sausage Lasagna (Paleo)

Orema · 10-26-2016, 10:00 AM

This recipe came to (The New York)Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine. It is a marvelously flavorful dish, rich with garlic and salty pancetta. It is one to keep.

Featured in: Thanksgiving Dinner, With 12 Chefs On The Side.

Ingredients
1 ½ cups fresh bread crumbs
2 teaspoons thyme leaves
6 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)
Salt and pepper
6 ounces pancetta in small dice (1 1/2 cups)
3 tablespoons minced shallots
1 tablespoon minced garlic
½ cup balsamic vinegar
½ cup veal stock or rich chicken broth, more if needed
2 tablespoons chopped parsley

Preparation
Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.

Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.

Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.

Nutritional analysis per serving (6 servings)
506 calories; 34 grams fat; 10 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 38 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 13 grams protein; 39 milligrams cholesterol; 858 milligrams sodium

Note: The (nutritional) information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Orema · 10-26-2016, 10:07 AM

This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact.

Featured in: How To Roast Cauliflower (The Whole Thing).

Ingredients
For the cauliflower:
1 large cauliflower
Olive oil
Salt

For the sauce:
⅓ cup blanched almonds
6 to 10 anchovy fillets (optional)
2 garlic cloves, peeled
2 tablespoons unsalted butter, at room temperature
½ cup extra-virgin olive oil, plus extra for basting
2 teaspoons wine vinegar (white or red), more to taste
½ cup coarsely chopped parsley, mint, tarragon, cilantro or a combination
½ to 1 teaspoon red pepper flakes (optional)
Salt and ground black pepper

Preparation
Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.

Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.

Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.

Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.

Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.

Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.

In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.

When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)

Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.

Nutritional analysis per serving (4 servings)
477 calories; 46 grams fat; 9 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 5 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 6 grams protein; 15 milligrams cholesterol; 1233 milligrams sodium

Note: The (nutritional) information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

09-12-2016, 07:20 PM	#2
Anya Infamous Member How Do You Identify?: Lesbian non-stone femme Preferred Pronoun?: She, her Relationship Status: Committed to being good to myself Join Date: Jun 2011 Location: West Coast Posts: 8,258 My Photo Gallery Thanks: 39,306 Thanked 40,447 Times in 7,284 Posts Rep Power: 21474858	I was finally able to get my hands on a box of Kirkland low carb bars this morning. I kept reading about them in blogs but never could find them in stock at my local Costcos. The cookie dough bar is so good but I have not yet tried the chocolate brownie. There are 20 to a box and I paid $17.99, which is about 90 cents per bar. I really hate Quest bars so am happy to be able to get these. From the Costco web site: Whey Protein Isolate as the primary protein source and fortified with high fiber and only 1 gram of sugar, this protein bar will inspire you to enjoy one every day. As an excellent source of fiber, these bars can be enjoyed any time of the day. Each Kirkland Signature bar contains 21 grams of pure isolate protein and is made with real chocolate. It’s a winning combination of function and flavor that is sure to satisfy. Includes: 10 Chocolate Brownie Flavor 10 Chocolate Chip Cookie Dough Flavor Certified Gluten Free No Artificial Flavors Made with Real Chocolate Non-GMO 15 grams of Fiber 21 grams of Protein 4 grams Net Carbs 1 gram of Sugar Certified Kosher __________________ ~Anya~ Democracy Dies in Darkness ~Washington Post "...I'm deeply concerned by recently adopted policies which punish children for their parents’ actions ... The thought that any State would seek to deter parents by inflicting such abuse on children is unconscionable." UN Human Rights commissioner

10-07-2016, 01:18 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	http://www.sugarfreemom.com/recipes/...ucumber-chips/ I have one of the dehydrators loaded with something very similar to the above, except I used a little olive oil, white vinegar, garlic powder, cayenne, a Mediterranean spice blend, and a blend of white cheeses. I used the English cukes. It smells yummy! __________________ “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.”

10-22-2016, 04:21 PM	#5
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	Mmm....squash! I am going to make this next week using some Against All Grain crepe/tortillas that I have in place of lasagna noodles; there is a recipe link on the page for making your own grain free crepes, if you so wish. I am choosing to leave the kale out and sub in some mushrooms & other veggies in it's place. I am not putting a pic up because it is huge! Creamy Butternut & Sausage Lasagna (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.”

10-26-2016, 10:00 AM	#6
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: 13,624 My Photo Gallery Thanks: 41,456 Thanked 34,709 Times in 8,945 Posts Rep Power: 21474861	Brussels Sprouts With Pancetta This recipe came to (The New York)Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine. It is a marvelously flavorful dish, rich with garlic and salty pancetta. It is one to keep. Featured in: Thanksgiving Dinner, With 12 Chefs On The Side. Ingredients 1 ½ cups fresh bread crumbs 2 teaspoons thyme leaves 6 tablespoons extra virgin olive oil 4 tablespoons unsalted butter 2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two) Salt and pepper 6 ounces pancetta in small dice (1 1/2 cups) 3 tablespoons minced shallots 1 tablespoon minced garlic ½ cup balsamic vinegar ½ cup veal stock or rich chicken broth, more if needed 2 tablespoons chopped parsley Preparation Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes. Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top. Nutritional analysis per serving (6 servings) 506 calories; 34 grams fat; 10 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 38 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 13 grams protein; 39 milligrams cholesterol; 858 milligrams sodium Note: The (nutritional) information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

10-26-2016, 10:07 AM	#7
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: 13,624 My Photo Gallery Thanks: 41,456 Thanked 34,709 Times in 8,945 Posts Rep Power: 21474861	Whole Roasted Cauliflower With Almond-Herb Sauce This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact. Featured in: How To Roast Cauliflower (The Whole Thing). Ingredients For the cauliflower: 1 large cauliflower Olive oil Salt For the sauce: ⅓ cup blanched almonds 6 to 10 anchovy fillets (optional) 2 garlic cloves, peeled 2 tablespoons unsalted butter, at room temperature ½ cup extra-virgin olive oil, plus extra for basting 2 teaspoons wine vinegar (white or red), more to taste ½ cup coarsely chopped parsley, mint, tarragon, cilantro or a combination ½ to 1 teaspoon red pepper flakes (optional) Salt and ground black pepper Preparation Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam. Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets. Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt. Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust. Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool. Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels. In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside. When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.) Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge. Nutritional analysis per serving (4 servings) 477 calories; 46 grams fat; 9 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 5 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 6 grams protein; 15 milligrams cholesterol; 1233 milligrams sodium Note: The (nutritional) information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.