Tag Archives: low carb

Coliflor Con Pollo

22 Nov

Greetings, friends!  I’ve been AWOL for awhile- just so busy!  Happy changes are a-comin my way, though… I have a new job and don’t even have to leave Pittsburgh, which I really thought was going to happen for a minute there! 🙂

Just a quick announcement… I’ll be taking this blog in a new direction- I’m not making videos anymore.  Well, not often, unless there’s something that’s really technique-heavy.  To be honest, the time and planning that goes into creating and posting videos is just not jiving with my life right now and I don’t feel they’re absolutely necessary.  I’m going to continue with the recipes and photos –> fingers crossed for a new camera for Christmas!

Oh, and, I came across Christopher Boffoli’s portfolio while looking for tips on how to take better food photos.  It’s totally whimsical and absurd and I love it.

On to my Nom-Tastic recipe of the week!  ‘Cause I know you’re going to have tons of leftover turkey!  This is a great way to use up leftovers of all sorts- ham is essential- mine was pulled from the freezer while making room for some cowshare! I wish I could give credit for this recipe- I pulled the original (with rice) from some foodie site and passed it to my mom before trying it myself.  She froze some for me (it freezes well) and it was really good, so I tried it myself.

Coliflor Con Pollo

  • 1 recipe cauliflower rice (or what you have on hand!) – or 3 c. leftover rice
  • 3 c cooked chicken (or leftover turkey), shredded or cut into chunks
  • 1 c frozen peas
  • 1 c chopped ham (or 3/4 c chopped bacon, fried and crumbled)
  • 2 T butter or bacon fat
  • 1 onion, chopped
  • 1/2 tsp salt
  • 1/2 tsp saffron (optional)
  • 2 green onions, chopped
  • 1 large tomato, chopped and drained
  • 2 c cheddar cheese, grated
  • 8-10 green olives, sliced

METHOD:

Heat 2 T of butter (or bacon fat if you are using bacon) in a large skillet. Add the diced onion, and once it begins to soften add the saffron and salt and stir thoroughly.

Transfer to a large bowl and combine with the cauliflower, peas, ham, green onion, chopped tomato, and chicken pieces.

Pour mixture into a 9 x 13 Pyrex baking dish.  Cover with the grated cheese and olives and bake for 25-30 minutes, until it is heated through and the cheese is
bubbling.

Epic Meatloaf

12 Sep

This is Special Occasion Meatloaf.  Like it’s-somebody’s-birthday-and-his-favorite-food-is-meatloaf- meatloaf.  It takes elbow grease but is SO worth it.  The bacon is totally optional but definitely takes it to a new level of epic-ness.

This recipe makes 2 meatloafs (meatloaves?), which are awesome for leftovers and freeze exceptionally well.

Epic Meatloaf
Raspberry & Coconut
Serves 8-10

Step 1:  In a large skillet, saute’ the ingredients below (except garlic) until slightly browned, 4-5 minutes.  Add the garlic and stir for one a minute so it does not burn.

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1/2 cup finely chopped celery
  • 1 green bell pepper, chopped
  • 1/2 cup finely chopped green onions
  • 2 teaspoons minced garlic

Step 2:  In a large mixing bowl, combine the sauteed veggies and the ingredients listed below.  Hold off on mixing for the moment.

  • 1 lb. ground beef
  • 1 lb. ground pork
  • 2 eggs, lightly beaten
  • 1/2 c. almond meal

Step 3: In a separate bowl, combine the following ingredients.  Set aside 1/3 c. of this mixture, adding the rest to the other meatloaf ingredients.

  • 1 6oz tin tomato paste
  • 2T water
  • 1 t salt
  • 1/2 teaspoon cayenne
  • 1 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • 1 T. Worcestershire sauce (I use gluten free)
  • 2 t Tabasco sauce

Step 4:  Mix by hand until thoroughly combined.

Step 5: As I said earlier, the bacon is optional- if you’re not using it, grease your loaf pans.  Lay a few strips of bacon on the bottom of two glass bread pans.  Shape your meatloaves and place over the bacon.  Now rub the meatloaf with the remaining sauce and cover it, again, with more bacon.

  • BACON

Step 6: Bake uncovered at 350°F for 25 minutes, then raise the heat to 400°F and continue cooking until done, about 35 minutes longer.  Allow to cool for 15 minutes before (carefully!) removing from the pan.  Serve with sweet potatoes and peas.  Enjoy the unabashed praise of your loved ones, but don’t expect any leftovers.

Zucchini comfort “noodles”

5 Sep

Can I get a collective “booooo” to a rainy Labor Day weekend? Fall is definitely on its way and there’s a new recipe that’s going to be in my regular rotation this winter! It’s from The Clothes Make the Girl and is warm, comforting, delicious, and “cheesy” despite being dairy- free.

Comfort Noodles
Serves 1

Ingredients: (very slightly modified from the original recipe)

  • 1 medium zucchini, spiralized or julienned
  • ~ 1/4 teaspoon sea salt
  • 1 tablespoon almond flour or almond meal
  • 1/2 teaspoon coconut oil
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, crushed
  • 2 eggs, scrambled
  • 1 t. dried parsley
  • salt & pepper, to taste

Directions:

See the original recipe.  I promise, it’s not complicated.  Took me 10 minutes, tops, to prepare.

Summer squash “corn”bread

27 Aug

I’m SWIMMING in summer squash! Usually I just slice it in half-moons, roast it with a little olive oil and eat it as a side or throw it on top of salads for weekday lunches. Craving pizza for lunch, I had the idea to make a “crust” of squash puree, coconut flour, and egg- it didn’t hold together well but it tasted almost EXACTLY like cornbread! I LOVE cornbread! So I whipped up another batch in bread form. OMG was it good with a schmear of pastured butter and a side of the best gazpacho ever!

Summer squash “corn”bread
Raspberry & Coconut

Ingredients:

  • 1 yellow squash
  • 1/4 c. coconut flour
  • 1 egg
  • 1 t. baking powder
  • 1/4 t. salt
  • Fresh or frozen corn kernels- completely optional!

Directions:

Finely grate your squash- you can do this by hand or use a food processor with a grating blade (the same one you’d use to grate Parmesan cheese).  Do NOT puree it!

You’re going to have to drain as much water as possible from the grated squash. Grab a handful, squeeze it over a trash can or sink, and plop it down on a cookie sheet. Repeat. Spread the squash over the cookie sheet and cover with a clean towel. Press the towel down to soak up the “juice.” Wring it out and repeat. I think it took me 5 or 6 times to get it right.  You want it to be firm and mold-able, like cookie dough.

It’s perfect when you can do this…


Squashasaurus!

Mix your squash with the other ingredients in a separate bowl. Spread the “dough” in a small, greased bread pan, and bake at 350 for 45-55 minutes. Let it cool to room temperature before slicing- as you can see, I was too impatient and it crumbled. STILL fabulous, though!  Especially smothered in Kerrygold!

Quick n fluffy 48 calorie chocolate shake

18 Aug

Craving a chocolate shake but don’t have any gelatin prepared in advance?  I’ve perfected the art of “quick setting” gelatin in a shake using ice and a blender!   I daresay it’s better than the original recipe, but it’s also lighter and fluffier- if you’re craving something more substantial check out the original gelatin shake recipe.

The shake I made in the demonstration video was absolutely perfect!  It takes a bit of tweaking to get it just right- too much gelatin, you’ll get fluffy mousse that’s delicious but has to be eaten with a spoon, too little, your shake will be runny, too much ice and you’ll have more of a slushie than a shake.  Also- my experience adding fats (avocado/ almond milk) has not been good, as these seem to “un-fluffy” the “fluffyness.”

Fluffy Chocolate Shake
Raspberry & Coconut
48 calories / 0.7 g fat/ 3.5 carbs/ 1.8 fiber/ 7.1 protein

  • water*
  • 1 T. gelatin
  • ice
  • 2 T cocoa powder
  • generous pinch of salt
  • stevia
  • 1 t. vanilla

*let the gelatin “flower” in 2/3 c. water before microwaving 30-45 seconds.  Add the rest after pouring the mixture over ice, as demonstrated below.

Salisbury Steak

13 Aug

Here’s one of the first videos I made and never got around to posting before summer hit- but it’s 10 degrees from chilly right now and a perfect time for something a little more substantial than traditional summer fare!  It actually snowed yesterday!  Batman is filming downtown- super fun to watch but super annoying to commute through.

Anyway- quickie post, as I’m out of town for a bit.  I’ll update with a recipe recap on Monday, but for now you’ll have to make do with the video!

Spicy Summer Collard Greens

3 Aug

Collard greens are so, so good for you and so, so yummy when cooked just right- 30 to 45 minutes seems to be the sweet spot. I also whipped up Son of Grok’s BBQ sauce, threw it in my crockpot with frozen chicken tenderloins, let if cook on “low” all day, and enjoyed this tasty supper after work. Anyone know a good recipe for coconut flour cornbread?

 

Spicy Summer Collard Greens
Raspberry & Coconut
Serves 4-6

Ingredients:

  • 1/4 to 1/2 package bacon
  • 1 red onion, chopped
  • 2 jalapenos or 1 t. red pepper flakes
  • 2 bunches collard greens (about 10 cups or so), chopped and stems removed
  • 2-3 cloves garlic, minced
  • 2 T apple cider vinegar

Preheat a  large pot over medium-high.  Chop bacon into bite-sized pieces (it will shrink during cooking) and fry until almost crispy.  Remove bacon bits from the skillet and set aside.  Add onions, jalapenos, and garlic to the hot grease, give them a toss, and cover with collards.  Cover the pot and let steam for 3-4 minutes.  Season with salt and pepper, then add vinegar and 3 T.water.  Mix well and simmer over medium-low for 30-45 minutes, stirring occasionally, then add bacon bits before serving.

Chocolate milk shake with GELATIN!!!

31 Jul

Here’s another recipe using my basic gelatin prep method.  Watch and learn, my friends!

 

A perfect dairy- free cuppa coffee

29 Jul

Starbucks VIA + hot water + 1/4 c. Trader Joe’s unsweetened almond milk = PERFECT coffee.

If there’s anything I think about more than food.. it’s coffee.  The smell of it sets me into a tizzy.  The coffee itself, well, it changes me, man.  I don’t get hyper but it definitely flips a switch, transforming me from 8-AM “omg I hate riding the bus and work and hard boiled eggs” Lauren to Mother ‘freakin Theresa.  But I just hate black coffee, and dairy doesn’t sit well.  So, up until a few weeks ago, it was either deny my cravings or spend $2.50 at Crazy Mocha, add some half and half and sweet ‘n low, savor it for five minutes and spend the rest of the day with a mild tummy ache and the rest of the week with a pimple.  The former won out in all but my most desperate moments.

That was until I discovered Starbucks VIA through my boyfriend’s coworker, a member of a restaurant supply store that sells 50 for $10.  Lately, though, boyfriend’s stash is low and he’s being stingy with disbursements of said substance, despite my desperate text messages of “COFFEE PLZ PLZ PLZ” around 4:00 every day.  You can get them 50 for $28 at Amazon.com- free shipping, too!  Still only $.57 for 16oz!  Just add hot water, and dare I say it, it’s BETTER than chain coffee!

Also new to my life is Trader Joe’s unsweetened vanilla almond milk.  I’ve tried SO MANY substitutes for creamer- Almond Breeze, hemp milk, coconut milk, coconut creamer, stevia, cashew milk… nothing ever measured up.  This stuff is awesome- it’s 40 calories per cup and the PERFECT mate for VIA.  I’m a fiend for sweetness, but this combo doesn’t need anything, it’s delightful and nutty and so much “lighter” than coffee with cream- perfect for summer!

I’ve found the Holy Grail of coffee for you, my dairy- free friends. So, tell me below- do you have a favorite brand of coffee? What’s your perfect ‘cuppa?

Chocolate Pudding- made with gelatin

25 Jul

A few years ago, after diet number “who knows” battling the last 15 pounds of my 60+ weight loss, my hair was thinning and my nails were brittle.  Enter flavorless gelatin, derived from the collagen inside animals’ skin and bones.  (Macabre.  And I used to be a vegan.)  It has about 30 calories per tablespoon and is all protein, mainly glycine and proline.  Want to learn more about the health benefits of gelatin? Click HERE and HERE.

For starters, you can get the basic Knox brand from the store, but a much cheaper option is to order in bulk.  I’ve used NOW brand beef gelatin powder, which is about $25 for FIVE POUNDS (which lasts FOREVER) as well as Great Lakes brand, which is considerably more expensive but is a finer powder (which lends to slightly better gelling) and is from free-range cows (you can order porcine gelatin as well, but I haven’t yet tried this.)

I’ve experimented with using it to thicken soup, ice cream, smoothies, and to make my own “jigglers.”   Of all these methods, my favorite by far is “moo-sse.”  Seriously, I LOVE this stuff and eat it almost every day.  The gelatin keeps my nails and hair strong and shiny, and this fairly low-calorie dessert keeps me satisfied after dinner.  You get a HUGE serving for around 100 low-carb calories. Plus- there are INFINITE possibilities for mix-ins!  I’m sharing my recipe for basic chocolate pudding in this post, but STAY TUNED for many more, and please, feel free to share any combinations you dream up!

First, I’ll show you how to set the gelatin:

Basic gelatin prep:
Makes enough for about two servings of pudding

2 T Gelatin
4 c. Water

Measure 1 c. water into a microwave-safe container.  Sprinkle gelatin into the water and immediately whisk with a fork until combined.  Let the mixture sit undisturbed for about 8 minutes.  Pop the whole thing in the microwave for about 30 seconds, or until water is warm, almost hot, to the touch.**   Add the remaining 3 c. water and whisk until blended, cover, and refrigerate at least 8 hours.  This stuff will keep for awhile- I’ve never had any spoil on me.

**Note: If you have a fancy-schmancy microwave, it will take less time.  I have the cheapest one I could find- but I would imagine the longest you’d want to heat the water with any model would be about 1:15.  It’s important to get this “just right,” so I wouldn’t recommend doubling or halving the recipe.

On to the MOO-SSE (get it?!):

Chocolate Moo-sse

  • ~2 T Cocoa (I prefer Hershey’s Special Dark)
  • Pinch of salt
  • 1 t. vanilla extract
  • Liquid Stevia, to taste

Optional add-ins:

  • Almond or Coconut milk
  • Cayenne pepper (personal favorite!  You’ve gotta try it!)
  • Nutritional Yeast
  • Maca powder
  • Avocado
  • A tiny bit of xanathan or guar gum to thicken and smooth
  • Cottage cheese (If you can tolerate dairy, I HIGHLY recommend this- it makes the pudding extra creamy)
  • A TBSP or two of heavy cream
%d bloggers like this: