frittata
almond milk
iced coffee
burger patty with cheese
iced tea
turkey chili
sugar free fudge pop
Friday, February 27, 2009
Thursday, February 26, 2009
SB 24
frittata
almond milk
iced coffee
burger patty with cheese
grilled chicken tender
iced tea
baked miso chicken breast & eggplant
cashews
almond milk
iced coffee
burger patty with cheese
grilled chicken tender
iced tea
baked miso chicken breast & eggplant
cashews
Low Carb PIZZA!
1.5 cup carbquick
1/3 cup warm water
pesto
mozzarella
proscuitto
Mix carbquick and water together with a fork then knead gently until no longer sticky aout 2-3 minutes. Roll out as thinly as possibly. Lay on pizza pan (I used a cookie sheet spritzed with PAM so it wouldn't stick). Brush gently with a thin layer of pesto. Top with prosciutto then loosely with mozzarella. Bake at 450 for about 12 minutes until the edges crisp.
1/3 cup warm water
pesto
mozzarella
proscuitto
Mix carbquick and water together with a fork then knead gently until no longer sticky aout 2-3 minutes. Roll out as thinly as possibly. Lay on pizza pan (I used a cookie sheet spritzed with PAM so it wouldn't stick). Brush gently with a thin layer of pesto. Top with prosciutto then loosely with mozzarella. Bake at 450 for about 12 minutes until the edges crisp.
Wednesday, February 25, 2009
Flax-Z-Snax Hot Cereal REVIEW
I have the strawberries and cream style. Really easy to make up. Mix hot water and cereal, let stand. I found it greatly improved by a touch of milk and agave syrup as its pretty bland. Kind of gritty but with only 2 net carbs per serving, I think its an acceptable option to cream of wheat/oatmeal for a warm breakfast. The grittyness takes getting used to. I might actually try grinding it further to see if I can get a smoother texture. Its a very bland flavor, even with the occasional little piece of strawberry. I highly recommend added some form of sweetner. End of the day, its ok. Not good but not bad either. I might try some other hot cereal brands after I'm done with this bag just to see if they're all the same...
Sb 23
frittata
almond milk
iced coffee
grilled chicken
poached salmon
mushroom and spinach salad
grilled asparagus
iced tea
PIZZA!!!!
edamame
iced tea
almond milk
iced coffee
grilled chicken
poached salmon
mushroom and spinach salad
grilled asparagus
iced tea
PIZZA!!!!
edamame
iced tea
Tuesday, February 24, 2009
SB 22
frittata
almond milk
salad
cheese slices
iced tea
coffee
tropical fish stew
cashews
warm low carb cereal
coffee
almond milk
salad
cheese slices
iced tea
coffee
tropical fish stew
cashews
warm low carb cereal
coffee
Monday, February 23, 2009
Tropical Fish Stew
4 catfish fillets cut into 1 inch chunks
1 leek finely sliced
1/2 can light coconut milk
1 can diced tomato
1.5 cups dried beans
tsp cumin
1.5 tblsp dried parsley
salt
pepper
1 lime cut into wedges (optional)
Sort and rinse beans. Soak beans in enough water to cover 1 inch over night. Drain beans and add to pot. Add enough water to cover and bring to a boil. Turn down to a simmer and cook 45 minutes to 1 hour until softened adding water as necessary. Drain beans.
Spritz pot with pam and add leeks over medium heat. Cook until softened. Add tomatoes and fish and simmer until fish is 1/2 cooked through. Add all other ingredients. Salt and pepper to taste. Bring to a simmer then add beans. Simmer until beans are warmed through. Serve with a squirt fresh lime juice.
1 leek finely sliced
1/2 can light coconut milk
1 can diced tomato
1.5 cups dried beans
tsp cumin
1.5 tblsp dried parsley
salt
pepper
1 lime cut into wedges (optional)
Sort and rinse beans. Soak beans in enough water to cover 1 inch over night. Drain beans and add to pot. Add enough water to cover and bring to a boil. Turn down to a simmer and cook 45 minutes to 1 hour until softened adding water as necessary. Drain beans.
Spritz pot with pam and add leeks over medium heat. Cook until softened. Add tomatoes and fish and simmer until fish is 1/2 cooked through. Add all other ingredients. Salt and pepper to taste. Bring to a simmer then add beans. Simmer until beans are warmed through. Serve with a squirt fresh lime juice.
SB 21
iced coffee
almond milk
quiche
iced tea
grilled shrimp, salmon, and zucchini
seafood stew
cashews
chai milk shake
almond milk
quiche
iced tea
grilled shrimp, salmon, and zucchini
seafood stew
cashews
chai milk shake
Sunday, February 22, 2009
Maple Grove Farms Sugar Free Pancake and Waffle Mix REVIEW
When prepared it makes for a nicely fluffy inside slightly crisp out pancake. More eggy tasting than the norm but just slightly. When drowned in sugar free syrup this is hardly noticeable. To be a little healthier I made it with egg substitute and used olive oil. Next time I might skip the oil entirely as the box says its possible to create a low fat pancake. Two 4 inch pancakes will run you about 9 net carbs and I found 2 to be a very filling breakfast for me. For the bigger eater, add a side of eggs and bacon!
Walden Farms REVIEW
Calorie Free Caramel
Slight caramel mostly fake sugar taste. Its like splenda sludge that's reminiscent of caramel but doesn't actually taste like or have the mouth feel of caramel. Despite the hefty $4.25 price tag for a wee 12 oz jar, I suspect this sucker is hitting the trash bin soon.
Whipped Peanut Spread
Vaguely peanut flavored pudding. Peanut butter is already not very carby if you buy the no sugar added versions. I'm going back to the real thing. Its worth the calories to eat it in moderation.
Calorie Free Chocolate Dip
Don't be fooled by the name! This tastes and feels EXACTLY like ever sugar free pudding I've ever had but its the not so chocolatey kind too. For this kinda price tag I'm going back to Jello pudding cups.
FINAL VERDICT
Walden Farms has an entire line of jams, spreads, and sauces but having tried these three I have very VERY dim hopes for the rest. They have good stats but barely taste like the real thing. If its a choice between having the real thing once a year or this stuff, I'm going to wait for my once a year chance. The price for these jars were all over 4 bucks a piece and they weren't small but they were a long way from huge too. I'm thankful for that as they won't take up much space in the landfill they're about to hit soon. Having tried a lot of diet products over the years I was prepared for some deviation from the "real" product but at least a passing resemblance would be nice. If you read the jars, the only thing it seems to have in it is sodium. Not fat, sugar, or carbs and water is generally listed as the first ingredient. Yeah, I should've known better but I was too excited by the prospect and now its a money waste.
Slight caramel mostly fake sugar taste. Its like splenda sludge that's reminiscent of caramel but doesn't actually taste like or have the mouth feel of caramel. Despite the hefty $4.25 price tag for a wee 12 oz jar, I suspect this sucker is hitting the trash bin soon.
Whipped Peanut Spread
Vaguely peanut flavored pudding. Peanut butter is already not very carby if you buy the no sugar added versions. I'm going back to the real thing. Its worth the calories to eat it in moderation.
Calorie Free Chocolate Dip
Don't be fooled by the name! This tastes and feels EXACTLY like ever sugar free pudding I've ever had but its the not so chocolatey kind too. For this kinda price tag I'm going back to Jello pudding cups.
FINAL VERDICT
Walden Farms has an entire line of jams, spreads, and sauces but having tried these three I have very VERY dim hopes for the rest. They have good stats but barely taste like the real thing. If its a choice between having the real thing once a year or this stuff, I'm going to wait for my once a year chance. The price for these jars were all over 4 bucks a piece and they weren't small but they were a long way from huge too. I'm thankful for that as they won't take up much space in the landfill they're about to hit soon. Having tried a lot of diet products over the years I was prepared for some deviation from the "real" product but at least a passing resemblance would be nice. If you read the jars, the only thing it seems to have in it is sodium. Not fat, sugar, or carbs and water is generally listed as the first ingredient. Yeah, I should've known better but I was too excited by the prospect and now its a money waste.
Agave Syrup
I'm not fond of the sugar free maple syrups on the market today. They taste too "fake" for me if that makes any sense. Instead I prefer to mix agave nectar which is basically a low glycemic index natural sweeter made from concentrating the juices of the agave plant (looks a lot like aloe and is used to make tequila!) with maple flavoring (comes in a wee bottle like vanilla would). You get a much cleaner taste out of this. However, agave is MUCH sweeter than regular syrup to use it more sparingly.
SB 20
PANCAKES!!! (Don't worry they're low carb)
almond milk with chai (tea)
seafood stew
tofu pudding
iced tea
apple with no calories caramel sauce, chocolate sauce, and PB (no not all at once)
low carb chocolate mousse
almond milk with chai (tea)
seafood stew
tofu pudding
iced tea
apple with no calories caramel sauce, chocolate sauce, and PB (no not all at once)
low carb chocolate mousse
SB 19
almond milk
iced coffee
chicharrones (pork rinds)
ham and cheese rolls
left over eggplant & chicken stir fry
iced tea
tofu pudding (basically soft tofu with a touch of agave syrup)
iced coffee
chicharrones (pork rinds)
ham and cheese rolls
left over eggplant & chicken stir fry
iced tea
tofu pudding (basically soft tofu with a touch of agave syrup)
Friday, February 20, 2009
Thursday, February 19, 2009
SB 17
quiche
almond milk
iced coffee
egg sub + 2 slices cheese
2 string cheese
black bean & garlic sauce chicken & eggplant stir fry
almond milk
iced coffee
egg sub + 2 slices cheese
2 string cheese
black bean & garlic sauce chicken & eggplant stir fry
Wednesday, February 18, 2009
SB 16
crustless quiche
milk
iced coffee
BBQ chicken
caesar salad
iced tea
turkey patty
mashed cauliflower
jello
milk
iced coffee
BBQ chicken
caesar salad
iced tea
turkey patty
mashed cauliflower
jello
Tuesday, February 17, 2009
Turkey Patties
Just for Derek's edification. I don't know amounts because I kinda did the "damn I have no food in the fridge" double take and just threw together what I had. It was pretty tasty though.
ground turkey
sundried tomatoes (chopped up)
minced garlic
italian spices
grated parm
soy sauce
cooking wine
can of white cannelloni beans
Mix all that up and form into patties. Throw into frying pan and cook up. The beans on the edges of the patties would fall out but where they hit the pan, they formed a nice crisp crust. If I had to do it again, I'd mash the beans a little to get more of that crispy crustness mixed up into the patties.
ground turkey
sundried tomatoes (chopped up)
minced garlic
italian spices
grated parm
soy sauce
cooking wine
can of white cannelloni beans
Mix all that up and form into patties. Throw into frying pan and cook up. The beans on the edges of the patties would fall out but where they hit the pan, they formed a nice crisp crust. If I had to do it again, I'd mash the beans a little to get more of that crispy crustness mixed up into the patties.
SB 15
almond milk
iced coffee
crustless quiche
BBQ chicken
boiled green beans
pickle
baked beans (Ok so I only had 2 spoonfuls of this before somebody mentioned you cook baked beans with a ton of brown sugar. Who knew? I figured beans = goodness)
iced tea
turkey patty
asparagus
green tea milk shake
iced coffee
crustless quiche
BBQ chicken
boiled green beans
pickle
baked beans (Ok so I only had 2 spoonfuls of this before somebody mentioned you cook baked beans with a ton of brown sugar. Who knew? I figured beans = goodness)
iced tea
turkey patty
asparagus
green tea milk shake
Monday, February 16, 2009
Saturday, February 14, 2009
Mushroom Soup
20 oz mushroom sliced
1 leek sliced thinly
1 tblsp minced garlic
4 cups chicken stock
1 tblsp thyme
2 tsp tarragon
2 tblsp sherry
1 tblsp truffle oil
Spritz pot with PAM butter. Add leeks and saute until limp. Add garlic and saute until fragrant. Add shrooms and cook until softened. Add stock, thyme, and tarragon and let come to a boil. Reduce to a simmer and cooke for 1 hour. Blend (I used immersion blender) until you get a creamy soup. Add salt and pepper to taste. Return to a boil. Add sherry and truffle oil. Serve.
1 leek sliced thinly
1 tblsp minced garlic
4 cups chicken stock
1 tblsp thyme
2 tsp tarragon
2 tblsp sherry
1 tblsp truffle oil
Spritz pot with PAM butter. Add leeks and saute until limp. Add garlic and saute until fragrant. Add shrooms and cook until softened. Add stock, thyme, and tarragon and let come to a boil. Reduce to a simmer and cooke for 1 hour. Blend (I used immersion blender) until you get a creamy soup. Add salt and pepper to taste. Return to a boil. Add sherry and truffle oil. Serve.
SB12
frittata slice
skim milk, cocoa powder, vanilla shake
mushroom soup
2 soft boiled eggs
pot roast
tea
sugar free jello
skim milk, cocoa powder, vanilla shake
mushroom soup
2 soft boiled eggs
pot roast
tea
sugar free jello
Friday, February 13, 2009
SB11
fritatta slice
almond milk
coffee
2 slices of bacon & scrambled egg (New SB book says I can have two slices of bacon per day)
iced tea
2 string cheese
handful of pistachios
leftover shrimp stew
sugar free jello
almond milk
coffee
2 slices of bacon & scrambled egg (New SB book says I can have two slices of bacon per day)
iced tea
2 string cheese
handful of pistachios
leftover shrimp stew
sugar free jello
Thursday, February 12, 2009
Black Bean Scallop Stir Fry
1LB bay scallops
2 trumpet mushrooms (about 1/2 lb) sliced into 1/4 inch thick rounds
1 lb frozen baby asparagus cut into 2 inch spears
1 tsp minced garlic
1 tblsp garlic black bean sauce
1/4 cup water
1.5 tsp oyster sauce
0.5 tsp cornstarch
0.5 tsp sugar
Heat wok over medium heat. Spray with PAM. Add in garlic and stir until fragrant. Add bean sauce and mushrooms. Stir fry until shrooms get golden on the edges. Add in scallops and asparagus. Stir fry until scallops are cooked through. Create a slurry from water, cornstarch, oyster sauce, and sugar (sub splenda for SB people) and add to wok, stir fry until sauce thickens. Serve.
2 trumpet mushrooms (about 1/2 lb) sliced into 1/4 inch thick rounds
1 lb frozen baby asparagus cut into 2 inch spears
1 tsp minced garlic
1 tblsp garlic black bean sauce
1/4 cup water
1.5 tsp oyster sauce
0.5 tsp cornstarch
0.5 tsp sugar
Heat wok over medium heat. Spray with PAM. Add in garlic and stir until fragrant. Add bean sauce and mushrooms. Stir fry until shrooms get golden on the edges. Add in scallops and asparagus. Stir fry until scallops are cooked through. Create a slurry from water, cornstarch, oyster sauce, and sugar (sub splenda for SB people) and add to wok, stir fry until sauce thickens. Serve.
SB 10
Fritata slice
almond milk
iced coffee
salad with chicken and brie
iced tea
shrimp/okra/tomato/black bean stew
handful of almonds
tea
almond milk
iced coffee
salad with chicken and brie
iced tea
shrimp/okra/tomato/black bean stew
handful of almonds
tea
Wednesday, February 11, 2009
SB 9
frittata slice
almond milk
iced coffee with skim milk
Grilled chicken
pickle
basil tomato soup
pistachio
coffee w/ milk and splenda
Stir fried black bean/garlic scallop & veggies
tea
handful of almonds
almond milk
iced coffee with skim milk
Grilled chicken
pickle
basil tomato soup
pistachio
coffee w/ milk and splenda
Stir fried black bean/garlic scallop & veggies
tea
handful of almonds
Tuesday, February 10, 2009
Crustless Frittata
8 oz cooked veggie (I used broccoli florets rough chopped)
1 cup cooked meat (I use ham or turkey sausage cubed)
1 cup shredded low fat cheese
10 eggs (I used egg substitute equivalent)
in 8x8 dish layer meat, veggie, then cheese. Beat eggs with some salt & pepper to taste. Pour on top of layers then wiggle and poke it a bit to settle egg into the dish and between layers. Bake at 375 degrees for about 25-30 mins until set.
1 cup cooked meat (I use ham or turkey sausage cubed)
1 cup shredded low fat cheese
10 eggs (I used egg substitute equivalent)
in 8x8 dish layer meat, veggie, then cheese. Beat eggs with some salt & pepper to taste. Pour on top of layers then wiggle and poke it a bit to settle egg into the dish and between layers. Bake at 375 degrees for about 25-30 mins until set.
SB 8
almond milk
iced coffee + skim milk
frittata slice
canned chicken with melted low fat cheese
iced tea
pistachios
hot chai with skim milk and splenda
roasted spare ribs
tea
iced coffee + skim milk
frittata slice
canned chicken with melted low fat cheese
iced tea
pistachios
hot chai with skim milk and splenda
roasted spare ribs
tea
Thursday, February 5, 2009
Wednesday, February 4, 2009
Tuesday, February 3, 2009
Spare Rib Stew
2 lbs chopped spare rib
2 bags frozen okra
1 can tomato paste
1.5 cups navy beans soaked over night
1 tblsp garlic paste
1 onion fine diced
2 tblsp herbs de provence
1 cup chicken broth
Cook onions and garlic in a bit of olive oil in large pot till onions are translucent. Add beans, broth, and 1 cup water and bring to boil then let simmer till tender about 2 hours. Add ribs, tomato paste, herbs, and okra. Simmer until ribs are tender and falling off the bone, about 1 hour. Salt & pepper to taste. Serve as thick soup or if not on SB, over rice in a sort of gumbo fashion.
2 bags frozen okra
1 can tomato paste
1.5 cups navy beans soaked over night
1 tblsp garlic paste
1 onion fine diced
2 tblsp herbs de provence
1 cup chicken broth
Cook onions and garlic in a bit of olive oil in large pot till onions are translucent. Add beans, broth, and 1 cup water and bring to boil then let simmer till tender about 2 hours. Add ribs, tomato paste, herbs, and okra. Simmer until ribs are tender and falling off the bone, about 1 hour. Salt & pepper to taste. Serve as thick soup or if not on SB, over rice in a sort of gumbo fashion.
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