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Just one comment on this ^
1/4 cup butter is NOT 8oz.
1 cup of butter is about 8oz (or 250g). 1/4 cup butter is about 2oz.0 -
Just one comment on this ^
1/4 cup butter is NOT 8oz.
1 cup of butter is about 8oz (or 250g). 1/4 cup butter is about 2oz.
Sorry, that is American Numbers. It was 8 TBSP of butter or one american stick... Which is 1/4 cup. I may have gotten my conversion confused due to trying to get it up quickly. I'm soooo sorry for the mix up.
Oh, now I see. It is 8 TBSP not 8 OZ.... Sorry, my brain overloaded my fingers.0 -
GrannyMayOz wrote: »
Glad you like it! It only takes me 25 minutes to make including cooking and baking time. Easy, quick, nutritious, and delicious! We get our spice jars from Sam's Club. It's cheaper in the long run. Keep me posted on how it turns out for you!0 -
wheatlessgirl66 wrote: »Hey, @Fat4Fuel2, your egg pizza looks great! I'm definitely making one! Now I can have pizza when my guys have it, without going through the trouble of making a non-flour crust.
Thanks for sharing!
That's awesome! I'm all for ways to keep foods and eating apart of the family! Let me know how it turns out for you!0 -
I recently came up with an "Ice Cream" Recipe. It's meant to be played around with to fit macros for that particular day. It's also super voluminous! What I normally use is:
-240 mL (1 cup) unsweetened almond milk
- 30g (1 scoop) protein powder of choice
- 30 mL (2tbs) HWC
- 7-14g (1/2-1tbs) melted coconut oil
- LOTS of ice
Blend everything except ice until smooth texture. Blend in ice. Eat.
420 cal, 34g fat, 25g protein, 2g, carb. Meant for 1 person, but could be split however desired.0 -
Has anyone got a flaxseed bread recipe, the one I made needs too much salt to make it palatable.0
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Easy no carb lunch that tasted great! Sorry for the bite taken, I just couldn't wait LOL!
3 slices Angus corned beef lunch meat
topped with 8 slices pre-cooked bacon
add 2 slices pepper jack cheese
heat in microwave 30 seconds
top with mayo and roll up into a burrito shape...so tasty!
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CHEESE STUFFED BURGER MUFFINS
2lbs ground meat (I used bison, but beef would suffice, too)
1 8oz block of cream cheese
1.5-1.75 cups shredded cheddar cheese (I used Sargento Four Cheese Mexican, but any should be fine)
2tsp ground cinnamon
1-1.5tbsp onion powder
1-1.5tbsp garlic powder
2tbsp bacon grease (optional)
Butter (or other fat, to grease muffin pan)
Preheat oven to 400F (204C).
Mix cheeses together and set aside (doesn't have to be softened, but might make it easier).
Mix meat, spices, and (if using) bacon grease together.
Grease muffin pan.
Take part of meat and line muffin spots, making little "cups."
Spoon cheese into cups. Don't be afraid to be generous with it, it shouldn't go very far.
Take remaining meat and put on top, pressing down onto the cups.
Bake for about 12 minutes (11-12 minutes put them about medium rare to medium for me).
Try not to scarf them down too fast.
Makes 12 Muffins
Stats per muffin:
Calories 297
Total Fat 23 g
Saturated Fat 11 g
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 85 mg
Sodium 196 mg
Potassium 250 mg
Total Carbohydrate 3 g
Dietary Fiber 0 g
Sugars 0 g
Protein 19 g0 -
Will be making! Thanks!0
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Dragonwolf wrote: »CHEESE STUFFED BURGER MUFFINS
2lbs ground meat (I used bison, but beef would suffice, too)
1 8oz block of cream cheese
1.5-1.75 cups shredded cheddar cheese (I used Sargento Four Cheese Mexican, but any should be fine)
2tsp ground cinnamon
1-1.5tbsp onion powder
1-1.5tbsp garlic powder
2tbsp bacon grease (optional)
Butter (or other fat, to grease muffin pan)
Preheat oven to 400F (204C).
Mix cheeses together and set aside (doesn't have to be softened, but might make it easier).
Mix meat, spices, and (if using) bacon grease together.
Grease muffin pan.
Take part of meat and line muffin spots, making little "cups."
Spoon cheese into cups. Don't be afraid to be generous with it, it shouldn't go very far.
Take remaining meat and put on top, pressing down onto the cups.
Bake for about 12 minutes (11-12 minutes put them about medium rare to medium for me).
Try not to scarf them down too fast.
Makes 12 Muffins
Stats per muffin:
Calories 297
Total Fat 23 g
Saturated Fat 11 g
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 85 mg
Sodium 196 mg
Potassium 250 mg
Total Carbohydrate 3 g
Dietary Fiber 0 g
Sugars 0 g
Protein 19 g
Amazing! Made these tonight and oh so delicious!0 -
I recently came up with an "Ice Cream" Recipe. It's meant to be played around with to fit macros for that particular day. It's also super voluminous! What I normally use is:
-240 mL (1 cup) unsweetened almond milk
- 30g (1 scoop) protein powder of choice
- 30 mL (2tbs) HWC
- 7-14g (1/2-1tbs) melted coconut oil
- LOTS of ice
Blend everything except ice until smooth texture. Blend in ice. Eat.
420 cal, 34g fat, 25g protein, 2g, carb. Meant for 1 person, but could be split however desired.
what is hwc
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I recently came up with an "Ice Cream" Recipe. It's meant to be played around with to fit macros for that particular day. It's also super voluminous! What I normally use is:
-240 mL (1 cup) unsweetened almond milk
- 30g (1 scoop) protein powder of choice
- 30 mL (2tbs) HWC
- 7-14g (1/2-1tbs) melted coconut oil
- LOTS of ice
Blend everything except ice until smooth texture. Blend in ice. Eat.
420 cal, 34g fat, 25g protein, 2g, carb. Meant for 1 person, but could be split however desired.
what is hwc
Heavy whipping cream0 -
I recently came up with an "Ice Cream" Recipe. It's meant to be played around with to fit macros for that particular day. It's also super voluminous! What I normally use is:
-240 mL (1 cup) unsweetened almond milk
- 30g (1 scoop) protein powder of choice
- 30 mL (2tbs) HWC
- 7-14g (1/2-1tbs) melted coconut oil
- LOTS of ice
Blend everything except ice until smooth texture. Blend in ice. Eat.
420 cal, 34g fat, 25g protein, 2g, carb. Meant for 1 person, but could be split however desired.
what is hwc
Heavy Whipping Cream. I've also recently found that sugar free jell-o mix adds some great flavor!
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DECONSTRUCTED EGGS FLORENTINE (BREAKFAST SALAD)
1 cup organic baby spinach
1/2 small avocado, sliced or cubed
2 medium free range eggs, poached
60g smoked salmon
salt & pepper
OPTIONAL EXTRAS
bacon
cheese
crab meat
olive oil
grilled tomato & mushroom
etc.0 -
I'm a snack eater so I found on Pinterest paleo balls and tweaked them
4 tbsp of coconut flour
1 tbsp of pb2
1 tbsp of coconut almond butter
1/2 cup of unsweetened almond milk
Mix dry ingredients, add milk a little at a time til a dough forms, roll into balls, freeze, then eat when ever you need a snack. I actually flattened on down yesterday and put it in the microwave, as a cookie, not too bad.0 -
I just made some raspberry ice cream.
For individual amount.
Put in a small container and freeze everything ahead or use frozen berries.
1.5oz fresh raspberries
3tbs HWC
Blend
I have a magic bullet type blender and used the smaller container.0 -
I use my vitamix to make kind of a sorbet with frozen berries and a bit of yogourt.0
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Mediterranean "rice"
Grated Cauliflower - 80 g
Courgette/zucchini - 25 g
Onions - 10 g
Mushrooms - 10 g
Peppers - Sweet, green- 10 g
Cherry Tomatoes- 10 g
Garlic minced - 1 clove
Extra Virgin Olive Oil, 1 tbsp
Dried mixed herbs- 1/2 teaspoon
Geo Watkins - Mushroom Ketchup- 5 ml ( Can use soy sauce, Worcester Sauce or Marmite- anything to add slight umami taste)
Mince onion, mushroom, pepper, tomato into very small pieces. This will be used to flavour oil.
Dice courgette/zucchini so 0.5cm ( 1/4 inch) pieces. Make sure you have prepared all vegetables as cooking is quick.
Heat oil in wok or large pan to a medium/high temperature. A small pan will make this dish too soggy.
Add minced garlic and herbs. Stir for a few seconds until toasted. Add minced vegetables. Stir fry for a minute
Add cauliflower and courgette/zucchini at same time. Add ketchup/soy sauce.
Stir fry until cooked about 5 minutes. I personally like it a bit charred
Result is a fried rice but with lots of Mediterranean flavours.
Serves 1
Carbs 7g
Dairy free/vegetarian1 -
Chicken Breast Pizza Crust
I got an idea from somewhere on the internet a couple of years ago to make pizza crust out of chicken, but I never did it. It didn't really appeal to me.
Since I am doing the 'Meativore' May challenge I though I would try something with chicken. It was really easy!
12.5 oz chicken breast (I used a can b/c I was lazy. They next time I am going to try with left over chicken)
2 eggs
1/8 teaspoon salt
1/2 teaspoon oregano
Drain the chicken as much as possible, and blend (I have a nutribullet) all ingredients into a paste.
Spread out thin on a parchment paper covered baking sheet and bake at 425 for 15 mins.
The cooking time will vary depending on how thick the mixture is spread. I spread it thinner and cook longer for crackers.
For my pizza last night I used a little butter spread on the crust when I brought it out, added mozzarella and pepperoni. It was fantastic!
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[Edit] Oh lord, sorry the images are enormous.
I came up with this Chili recipe after finding out I'm allergic to tomatoes. Last night I decided to try making a LCHF version of it and I was super happy with the results. I was so excited to have something to share that I kept track as best as I could of the recipe. And obviously the seasoning can be adjusted to your taste.
The best part is pulling it out of the fridge the next day and seeing all the solid fat "grains" in it. All the fat emulsifies really well, which is a big deal to me because I just can't get behind the oil slick foods.
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