Lunch leftovers from the grilling fun the previous night
Grilled steak and burger with some avocado, cheese, onion, and tomato
This article was first published on May 9, 2015 and was recovered using AI and web.archive.org.
Author: Grok Mole
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Not Always Easy
One of the hardest times for me to stay away from eating poorly is when I’m enjoying God’s Great Outdoors. Something about sitting around free from the city sounds, stress of work, and normal daily demands makes me want to munch. A lot. On easy food.
We decided to take a weekend getaway for the grown-ups (Thanks Mom!) and headed down the road. Along the way we stopped in the little town of Muenster, TX (Population 1,561). Muenster was founded by German settlers in 1889 and has done well keeping it’s small-town charm without turning into a ghost town. One of those reasons has to be the Fischer’s Meat Market founded in 1927. We stopped in to look and walked out with a small bag of goodies.
Pictured above are Pepper Cheddar cheese, Smoked Habanero Jack Cheese, Pastrami, and some delicious horseradish sauce. Not pictured are the equally tasty jalapeño stuffed green olives.
The pastrami and the Pepper Cheddar paired up nicely. Cooked in the skillet this stuff was great! The horseradish sauce only served to make it better.
It was fairly quick and was a great way to end the day without resorting to a bag of chips and loading up on carbs.
This article was first published on February 21, 2015 and was recovered using AI and web.archive.org.
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The Peanut Butter Cookie Recipe
really does work. I used swerve and no sugar added peanut butter. After I put the dough on the cookie sheet, I used a fork to make cross hatches to make them look more like peanut butter cookies.
The recipe can be found here.
This article was first published on February 19, 2015 and was recovered using AI and web.archive.org.
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Surf ‘n’ Turf for Dinner
Yum.
I wanted to make something delicious for dinner tonight. Have I told you a couple of years ago I couldn’t stand mushrooms? Well it’s true. Today? I love them. These garlic and herb mushrooms were based on a recipe I found on recipe.com except I didn’t measure anything and made them with portabella mushrooms.
They go especially well with shrimp scampi, an eight ounce rib eye steak, and some asparagus.
Who says eating low-carb and healthy can’t be delicious?
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I don’t know but if you find them, tell them they are wrong!
I would add that it was a very nice dinner and can be made for under thirty (30) dollars. That is not exactly cheap. However, it is less than the cost of its equal dining out. There were leftovers to boot. Not only that, dining out brings uncertainty regarding what is in your food and you miss out on the time together in the kitchen.
Therefore, whether you eat or drink, or whatever you do, do everything for God’s glory.
This article was first published on February 16, 2015 and was recovered using AI and web.archive.org.
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Shrimp Scampi
Shrimp Scampi2015-02-16 19:45:13 Serves 4Left out the white wine for a lower carb version. DeliciousPrep Time10 minCook Time10 minTotal Time20 minNutrition FactsServing Size151gServings4Amount Per ServingCalories 285Calories from Fat 156% Daily Value *Total Fat 18g27%Saturated Fat 7g33%Trans Fat 0gPolyunsaturated Fat 2gMonounsaturated Fat 8gCholesterol 262mg87%Sodium 1373mg57%Total Carbohydrates 5g2%Dietary Fiber 1g3%Sugars 0gProtein 26gVitamin A19%Vitamin C20%Calcium12%Iron4%* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.Ingredients- 1 pound shrimp
- 1/2 tsp salt
- 2 tablespoons minced garlic
- 2 tablespoons oil
- 3 tablespoons butter
- 1/4 cup parsley
- 1/2 lemon
- black pepper to taste
Instructions- heat up the oil and butter
- when butter is melted, sauté the garlic two minutes
- put in the shrimp, stir once in a while until cooked
- turn heat off and toss in parsley, pepper, and lemon juice
Adapted from simply recipesAdapted from simply recipesspiphywarfare http://spiphywarfare.com/This article was first published on February 16, 2015 and was recovered using AI and web.archive.org.
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Poached Eggs
I was listening to a co-worker tell me about eating poached eggs for breakfast when my mind started to wander. I love eggs. I eat them scrambled, deviled, as egg salad, boiled, fried, added to stir fry, dropped in soup, in salad, and any other way you can fix them. Why have I never had a poached egg?
Given that I still had a few Real Whole Wheat English Muffins left it seemed like the time to try them out. I’m always pleased by foods that don’t take long periods of my time. I’d much rather give a meal intermittent attention while I get other things accomplished.
I put some bacon in the oven for about twenty minute and set a large pot of water to boil. That took about five minutes. I spent another minute splitting the English muffin in two and grabbed a couple of eggs.
I went back to reading.
When the timer went off, I turned off the oven, popped the muffin halves in the toaster and cracked the eggs into the boiling water. While those cooked, I grabbed a couple of pats of butter and drained the bacon. They all finished about the same time. Buttered the muffins, put bacon and egg on each with a dash of salt, ground black pepper, and ground chipotle pepper to finish them off.
Delicious.
This article was first published on February 6, 2015 and was recovered using AI and web.archive.org.
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Gobble It Up!
Yet another salad with turkey on it. I took the time (not much) to make some Italian dressing to put on dinner. Some time back we found this neat little bottle that has several salad dressing recipes on the side. Excellent idea! It’s much like one of these.
Keeping healthy options on hand and ready is essential. The deli-sliced turkey in this salad has been used for several meals because it is just that. This salad with turkey, tomato, bell pepper, guacamole, and provolone was quick, delicious, and nutritious.
Stock your pantry and fridge with items that are versatile and readily prepared to eat. This thing is on a 14″ plate and has only ten (10) net carbs. Yum.
This article was first published on February 3, 2015 and was recovered using AI and web.archive.org.
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Deli Turkey B.A.S.
This is one of the best salads I’ve had in a while. In fact, the one I had at lunch was so good, I had it for dinner too.
Deli sliced turkey, iceberg lettuce, dill pickle, cheddar cheese, and a mustard/mayo mix. It tasted like a delicious, sub sandwich sans bread.
That is one Big. Amazing. Salad. Weighed everything and the nutrition facts (courtesy of sparkpeople.com) are below. It is so very important to know what you are eating.
Even if you can’t weigh all of your ingredients, you can pay attention to them.
This article was first published on February 2, 2015 and was recovered using AI and web.archive.org.
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Early Morning Whole Wheat English Muffins
So at 2:30 AM this morning I’d been awake for an hour. It dawned on me that no matter how good the bed felt, I wasn’t going back to sleep. All I was accomplishing by staying there was disturbing my better half. I got up.
After coffee and some Bible study, I still had about three hours before the sun came up so I wandered into the kitchen. There on the counter was a recipe I’d printed out from Savory Simple. Other than the sugar and all purpose flour, it looked like a good starting point for true whole wheat English muffins. Given that I’d ground wheat berries into flour before bed last night I saw no reason to delay.
The flour and a few other ingredients were all I needed.
Following the directions below I combined all the ingredients and started the dough.
After letting them rise, they were briefly grilled in a cast iron skillet.
After grilling and a short stint in the oven they were ready to go.
Great with a scrambled egg on top…
or just a pat of butter.Enjoy!
Whole Wheat English Muffins2015-01-30 03:28:08Serves 12Prep Time45 minCook Time30 minTotal Time1 hr 15 minNutrition FactsServing Size93gServings12Amount Per ServingCalories 231Calories from Fat 44% Daily Value *Total Fat 5g8%Saturated Fat 3g13%Trans Fat 0gPolyunsaturated Fat 0gMonounsaturated Fat 1gCholesterol 27mg9%Sodium 349mg15%Total Carbohydrates 39g13%Dietary Fiber 1g6%Sugars 3gProtein 7gVitamin A3%Vitamin C0%Calcium5%Iron4%* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.Ingredients- 4 1/2 cups whole wheat flour
- 1 teaspoon salt
- 1 tablespoon honey
- 2 teaspoons instant yeast
- 1 teaspoon baking soda
- 1 3/4 cups whole milk
- 3 tablespoons salted butter
- 1 large egg
Instructions- Combine the dry ingredients in mixing bowl and whisk/stir them together.
- Beat egg.
- Heat milk and butter on low heat in a saucepan just until butter melts.
- Remove from heat and stir in honey.
- Add liquid and egg to dry ingredients.
- Run mixer with dough-hook until dough forms a ball. You can alternatively do this by hand.
- Roll out on floured surface to about 1 inch thick and cut out the muffins using a large cookie cutter.
- Place muffins on baking sheet and cover for twenty minutes.
- Heat cast iron, or other non-stick, skillet to medium low heat.
- Cook muffins about five minutes each side until browned. (preheat oven to 325 about now)
- Place in oven for 20 minutes.
Notes- I assume it is from the fresh whole wheat but fifteen minutes left the inside a little too moist.
Adapted from Honest CookingAdapted from Honest Cookingspiphywarfare http://spiphywarfare.com/The nutritional information from the recipe is automatically generated and does not account for true whole wheat. Hence the one below:
This article was first published on February 1, 2015 and was recovered using AI and web.archive.org.
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“Scotch” Eggs
A “Scotch” egg.
It seems a true scotch egg is breaded and deep fried. These aren’t and fit great into a low carb diet. I took three boiled eggs and wrapped them in ground pork sausage.
Rather than deep frying them, I popped them into a muffin pan. They were cooked in a preheated oven at 375° for fifteen minutes. I popped them out and turned them over into different cups and cooked them another ten minutes.
These treats were exceptionally low in carbs, loaded with protein, and tasted great. The origin of these is credited to farmers and shepherds who needed something they could toss in a bag and take with them for a long day of work. I’m fairly certain that they’d keep for several days in the refrigerator if made ahead of time.
This article was first published on January 30, 2015 and was recovered using AI and web.archive.org.
