High Protein/Lo Carbers...Recipes and info

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.

Orema · 10-26-2016, 10:12 AM

I made this over the weekend and it was horrible. I don't know if it was operator error or what, but I'm not trying this again. The sausage was an ugly gray color and I just couldn't get past that. And it wasn't all that low in carbs, either. Tsk.

Ingredients
Salt
3 tablespoons unsalted butter
2 pounds fresh sweet Italian pork sausages or bulk sausage
1 large green or Savoy cabbage, about 4 pounds, cored and thickly shredded
Freshly ground black pepper
Crusty bread and mustard, for serving

Preparation
Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. If using sausages, remove casings and discard them.

Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking.

Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter.

Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.

Nutritional analysis per serving (6 servings)
666 calories; 44 grams fat; 15 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 7 grams polyunsaturated fat; 38 grams carbohydrates; 10 grams dietary fiber; 10 grams sugars; 33 grams protein; 121 milligrams cholesterol; 1781 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, 10:19 AM

The three recipes I just posted are all from the NYTimes website and here are the links:

– Sausage and Cabbage
– Roasted Cauliflower Whole
– Brussel Sprouts and Pancetta

10-07-2016, 01:18 PM	#1
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 17,781 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	#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 17,781 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	#4
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: 13,569 My Photo Gallery Thanks: 41,431 Thanked 34,701 Times in 8,926 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	#5
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: 13,569 My Photo Gallery Thanks: 41,431 Thanked 34,701 Times in 8,926 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.

10-26-2016, 10:12 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: 13,569 My Photo Gallery Thanks: 41,431 Thanked 34,701 Times in 8,926 Posts Rep Power: 21474861	Sausage and Cabbage I made this over the weekend and it was horrible. I don't know if it was operator error or what, but I'm not trying this again. The sausage was an ugly gray color and I just couldn't get past that. And it wasn't all that low in carbs, either. Tsk. Ingredients Salt 3 tablespoons unsalted butter 2 pounds fresh sweet Italian pork sausages or bulk sausage 1 large green or Savoy cabbage, about 4 pounds, cored and thickly shredded Freshly ground black pepper Crusty bread and mustard, for serving Preparation Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. If using sausages, remove casings and discard them. Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking. Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter. Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking. Nutritional analysis per serving (6 servings) 666 calories; 44 grams fat; 15 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 7 grams polyunsaturated fat; 38 grams carbohydrates; 10 grams dietary fiber; 10 grams sugars; 33 grams protein; 121 milligrams cholesterol; 1781 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, 10:19 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: 13,569 My Photo Gallery Thanks: 41,431 Thanked 34,701 Times in 8,926 Posts Rep Power: 21474861	Ooops... The three recipes I just posted are all from the NYTimes website and here are the links: – Sausage and Cabbage – Roasted Cauliflower Whole – Brussel Sprouts and Pancetta