High Protein/Lo Carbers...Recipes and info

[Jesse]

Bacon Wrapped Roasted Vegetables with Maple Glaze

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes


Ingredients: For the Roasted Vegetables:

• 1 lb. carrots, trimmed and quartered lengthwise
• 1 lb. parsnips, trimmed and peeled, then cut into long spears
• 1 lb. asparagus, tough ends trimmed
• 8 slices thick cut bacon
• Salt and pepper

For the Maple Glaze:

• 1/4 cup pure maple syrup
• 1 Tb. apple cider vinegar
• 1/4 tsp. ground cumin
• 1/4 tsp. ground ginger
• 1/4 tsp. salt

Directions:

1. Preheat the oven to 450 degrees F, and line a rimmed baking sheet with foil or parchment paper. Trim all the veggies, cutting the carrots and parsnips into long pieces approximately the same size as the asparagus.
2. Separate the veggies into bundles with about 3 asparagus spears, 3 carrot spears and 3 parsnip spears. Tie each bundle with a piece of bacon and lay them on the baking sheet. Sprinkle with salt and pepper.
3. Roast in the oven for 20 minutes. Meanwhile, whisk the ingredients for the glaze together. After 20 minutes, drizzle the glaze over the veggies and place them back in the oven for another 5 minutes. Serve warm.

[Jesse]

Butternut Squash & Kale Beef Stew

2 tbsp bacon fat

2 lbs. stew beef, 1″ cubed

1 onion, roughly chopped

4 garlic cloves, minced

1 1/2 tbsp fresh sage, minced

1/2 tsp smoked paprika

1 small butternut squash, cubed (about 4 cups)

16oz frozen, chopped kale (I use fresh organic baby kale)

4 cups beef stock, (or bone broth if you have it)

salt and pepper

In a large dutch oven heat 1 tbsp bacon fat over medium high. Working in batches, brown the meat, making sure not to cook it through (it can turn tough). Set browned meat aside. Lower heat to medium and add the 2nd tbsp bacon fat. Once it’s melted add the onions, garlic, smoked paprika, and sage to pot, along with a big pinch of salt and fresh pepper. Cook about 8 minutes, or until the onions begin to soften and turn translucent. Make sure to stir frequently so the mixture doesn’t burn.

Add the beef, butternut squash, and kale to the pot. Stir to combine, then add the beef stock and two cups of hot water. Bring to a boil, then reduce to a simmer and let cook, covered, for at least an hour.

Serve and enjoy. Store leftovers in the fridge for up to a week. This makes a HUGE batch of stew.

[Jesse]

This butternut & kale beef stew is the best stew I've had in a long time. It tastes like Fall.

[Jesse]

I love avocado, especially the huge ones we have here in Florida because they taste more buttery to me. I also love bacon and eggs, so today I combined the three and made stuffed, baked avocado bowls. It was really good.
I am going to try to put down some semblance of a recipe here, but go with your own preferences because that's all I did.

Ingredients:
avocado
2 eggs
cayenne pepper
cooked and crumbled bacon
diced tomato
fresh chives
salt,pepper and cayenne to taste
cheese - optional (I used a little horseradish cheddar)

Directions:
Oven temp- 350
Cut the avocado in half, remove seed and scoop out the meat into a mixing bowl, being careful not to tear or puncture the avocado shell because you will use this as a baking bowl.

Mash up the avocado with a fork, then add crumpled bacon, diced tomato, shredded or diced cheese, and the above seasonings to taste then mix well. Scoop mixture back into the shells.

Next, you can either make a little bowl like indention in the mix and crack and egg in each half then bake for 15-20 minutes. Or you can fry or poach your eggs and then add to the top of the avocado bowl near the end of baking. I prefer to do the latter because I find baked eggs to be too rubbery for my tastes. Sprinkle the tops with a little shredded cheese and fresh chives when you remove the bowls from the oven. Again, the cheese is optional and can be left off if you do not consume cheese.

I hope everyone had a great holiday!

[cinnamongrrl]

Question:

Does this thread count as a Paleo thread also? I've been looking into it more and I see similarities. But I could have sworn I saw a Paleo thread somewheres about...

[ahk]

Originally Posted by cinnamongrrl

Question:

Does this thread count as a Paleo thread also? I've been looking into it more and I see similarities. But I could have sworn I saw a Paleo thread somewheres about...

I think if you scroll through the back pages, you'll find more posted about it. I'm mostly paleo-- with a little primal (includes some dairy)--

Good luck with your new way of eating.

[Jesse]

Originally Posted by cinnamongrrl

Question:

Does this thread count as a Paleo thread also? I've been looking into it more and I see similarities. But I could have sworn I saw a Paleo thread somewheres about...

Yep, it does. Back when I first started the thread Paleo wasn't quite as well known as it is now, so I just titled it as High Protein/Lo Carbers because I figured the folks who ate that way would recognize it. Most of us that post recipes here only post Paleo/Primal. Welcome Cinn!

[cinnamongrrl]

Thank you both!

Primal sounds more like my deal. I'm not big into dairy; I resent the industry. But I find that yogurt is something that I not only enjoy at breakfast, but it keeps me fuller than just having cereal. (WHICH...I know isn't really allowed in either diet, but I'm habituated to it and can't cook breakfast every single day)

I suppose if I had a good source of eggs, I could hard boil some ahead of time and have that with turkey sausage. I guess breakfast will be my hardest meal. But I'm very much loving my morning smoothies. So that may just suffice. I may also include whole grain breads that I make myself..since I've been itching to try my hand at baking bread.

I think what I need is a 5-7 day juice fast. I find that's the best way to rid the body of the carb cravings. That's how I did it the last time I went low carb...yes the first 2-3 days are hell...but it takes that long (72 hours) for your body to completely digest.

I'm going to peruse the threads here further, and thank you for the suggestion.