High Protein/Lo Carbers...Recipes and info

morningstar55 · 11-17-2010, 11:59 PM

ok what would you do ........... if you were in this situation...
you have to drive...... and you hadnt had a chance to eat anything most of the day..... soo your getting hungry but cant stop to eat ..
have to do it on the go.......
only choices are......
mc donalds
and pizza...

i got 10 chicken nuggets and used a tiny bit of honey mustard.
if i was able to stop and eat.. i would of goten one of there salads.. i like them very much.. but its hard to eat that while ur drivng and at night .. plus the weather was nasty all the way to ind...

Jesse · 11-18-2010, 12:18 AM

Marinated Mediterranean Salad

Ingredients:

1 4.5-oz jar sliced mushrooms, drained (I prefer raw mushrooms)
1 14-oz can artichoke hearts packed in water, drained and quartered
1 4-oz can ripe olives, drained and halved lengthwise
3 green onions with tops, sliced
2/3 cup pepperoncini, sliced
6 ounces summer sausage, cut into 1 1/2x1/4-inch pieces
4 ounces sliced pepperoni, halved
1 cup+ chunks of mozzarella cheese
4 tablespoons (1/4 cup) balsamic vinegar
4 tablespoons (1/4 cup) extra virgin olive oil
2 tablespoons pepperoncini juice (from jar of pickled peppers)
3/4 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions: In a large mixing bowl, combine mushrooms, artichoke hearts, olives, green onions, pepperoncini, summer sausage, pepperoni and mozzarella; toss to combine. In a small, deep mixing bowl combine vinegar, olive oil, pepperoncini juice, Italian seasoning, salt and pepper; stir to blend well and pour over ingredients in large mixing bowl. Toss to coat, cover and refrigerate at least an hour or up to 24 hours, stirring a couple of times. Store any leftover salad, covered, in refrigerator.
Number of Servings: 6-8

Jesse · 11-18-2010, 12:38 AM

Lo Carb Pumpkin Pie

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Ingredients:

1 15 oz can pumpkin
2 eggs
2/3 cup unsweetened soy milk (or milk or cream - milk has more carbs, so adjust)
1/3 cup cream
1 C sugar equivalent from artificial sweetener
1 teaspoon dark molasses (optional)
2 teaspoon cinnamon
1 scant teaspoon nutmeg
1/4 teaspoon ground ginger
Pinch cloves
1/4 t salt

Preparation:
As an artificial sweetener, I prefer a form of liquid sucralose, as powdered types have more carbs and sometimes an off-taste.

1) Preheat oven to 425 F. (important)

2) Dump all the ingredients into a food processor or blender and whirl to blend.

3) Pour into the crust.

4) Put the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn't soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30 to 40 minutes more. If it starts to crack a bit around the edges, it's probably done.

5) Cool and serve with whipped cream (the real stuff, made with vanilla and sweetener).

Nutritional Analysis: 8 servings, without crust: 3.5 grams effective carbohydrate plus 2 grams fiber, 3 grams protein, 5.5 grams fat, 80 calories.

With pecan crust, each serving is 4 grams effective carbohydrate with 3.4 grams fiber.

Jesse · 11-18-2010, 12:39 AM

This is a great pie crust, particularly for pumpkin pie, but it can be used for other custard/pudding fillings. It really helps to start out with pecans from the freezer, because then the butter blends through but quickly sets up so the "mass" is pliable.
Prep Time: 8 minutes
Total Time: 8 minutes
Ingredients:

1 cup pecan pieces (frozen)
2 T melted butter
2 T sugar equivalent from artificial sweetener of your choice

Preparation:
1. Take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small). Pulse the processor until the largest pieces are as big as lentils or split peas.

2. Add the butter and the sweetener (I prefer "liquid Splenda"). Blend until it's mixed evenly.

3. Dump it into a pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly.

Nutritional Analysis: Whole crust is 4.5 grams effective carbohydrate plus 10.5 grams fiber, 10 grams of protein, 101 grams fat, 950 calories.

Gemme · 11-18-2010, 04:03 PM

Quote:

Originally Posted by morningstar55

ok what would you do ........... if you were in this situation...
you have to drive...... and you hadnt had a chance to eat anything most of the day..... soo your getting hungry but cant stop to eat ..
have to do it on the go.......
only choices are......
mc donalds
and pizza...

i got 10 chicken nuggets and used a tiny bit of honey mustard.
if i was able to stop and eat.. i would of goten one of there salads.. i like them very much.. but its hard to eat that while ur drivng and at night .. plus the weather was nasty all the way to ind...

I know your occupation can make eating well difficult. You would have to plan your meals much more than the average person for an eating lifestyle such as this. Good luck!

11-17-2010, 11:59 PM	#1
morningstar55 Senior Member How Do You Identify?: femme,she Preferred Pronoun?: she,her, Relationship Status: very single Join Date: Nov 2009 Location: western NY Posts: 3,809 My Photo Gallery Thanks: 5,280 Thanked 4,240 Times in 1,845 Posts Rep Power: 21474855	ok what would you do ........... if you were in this situation... you have to drive...... and you hadnt had a chance to eat anything most of the day..... soo your getting hungry but cant stop to eat .. have to do it on the go....... only choices are...... mc donalds and pizza... i got 10 chicken nuggets and used a tiny bit of honey mustard. if i was able to stop and eat.. i would of goten one of there salads.. i like them very much.. but its hard to eat that while ur drivng and at night .. plus the weather was nasty all the way to ind... __________________ -------------------------------------------- life is to short to wake up in the morning with regrets so love the people who treat you right, forget about the ones who dont, and believe that everything happens for a reason. If you get a chance take it... if it changes your life let it.

11-18-2010, 12:18 AM	#2
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	Marinated Mediterranean Salad Ingredients: 1 4.5-oz jar sliced mushrooms, drained (I prefer raw mushrooms) 1 14-oz can artichoke hearts packed in water, drained and quartered 1 4-oz can ripe olives, drained and halved lengthwise 3 green onions with tops, sliced 2/3 cup pepperoncini, sliced 6 ounces summer sausage, cut into 1 1/2x1/4-inch pieces 4 ounces sliced pepperoni, halved 1 cup+ chunks of mozzarella cheese 4 tablespoons (1/4 cup) balsamic vinegar 4 tablespoons (1/4 cup) extra virgin olive oil 2 tablespoons pepperoncini juice (from jar of pickled peppers) 3/4 teaspoon dried Italian seasoning 1/4 teaspoon salt 1/8 teaspoon black pepper Directions: In a large mixing bowl, combine mushrooms, artichoke hearts, olives, green onions, pepperoncini, summer sausage, pepperoni and mozzarella; toss to combine. In a small, deep mixing bowl combine vinegar, olive oil, pepperoncini juice, Italian seasoning, salt and pepper; stir to blend well and pour over ingredients in large mixing bowl. Toss to coat, cover and refrigerate at least an hour or up to 24 hours, stirring a couple of times. Store any leftover salad, covered, in refrigerator. Number of Servings: 6-8 __________________ “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.”

11-18-2010, 12:38 AM	#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	Have not tried this yet... Lo Carb Pumpkin Pie Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 60 minutes Ingredients: 1 15 oz can pumpkin 2 eggs 2/3 cup unsweetened soy milk (or milk or cream - milk has more carbs, so adjust) 1/3 cup cream 1 C sugar equivalent from artificial sweetener 1 teaspoon dark molasses (optional) 2 teaspoon cinnamon 1 scant teaspoon nutmeg 1/4 teaspoon ground ginger Pinch cloves 1/4 t salt Preparation: As an artificial sweetener, I prefer a form of liquid sucralose, as powdered types have more carbs and sometimes an off-taste. 1) Preheat oven to 425 F. (important) 2) Dump all the ingredients into a food processor or blender and whirl to blend. 3) Pour into the crust. 4) Put the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn't soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30 to 40 minutes more. If it starts to crack a bit around the edges, it's probably done. 5) Cool and serve with whipped cream (the real stuff, made with vanilla and sweetener). Nutritional Analysis: 8 servings, without crust: 3.5 grams effective carbohydrate plus 2 grams fiber, 3 grams protein, 5.5 grams fat, 80 calories. With pecan crust, each serving is 4 grams effective carbohydrate with 3.4 grams fiber. __________________ “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.”

11-18-2010, 12:39 AM	#4
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	Crust for the Pumpkin and other pies... This is a great pie crust, particularly for pumpkin pie, but it can be used for other custard/pudding fillings. It really helps to start out with pecans from the freezer, because then the butter blends through but quickly sets up so the "mass" is pliable. Prep Time: 8 minutes Total Time: 8 minutes Ingredients: 1 cup pecan pieces (frozen) 2 T melted butter 2 T sugar equivalent from artificial sweetener of your choice Preparation: 1. Take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small). Pulse the processor until the largest pieces are as big as lentils or split peas. 2. Add the butter and the sweetener (I prefer "liquid Splenda"). Blend until it's mixed evenly. 3. Dump it into a pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly. Nutritional Analysis: Whole crust is 4.5 grams effective carbohydrate plus 10.5 grams fiber, 10 grams of protein, 101 grams fat, 950 calories. __________________ “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.”