What does your low carb meals look like??
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I ate it too fast but last night and tonight was flathead pizza made with a taco glove toppings. So yummy. My husband frozen them two together making almost like a pizza sandwich and it was amazing!!!0
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This was AMAZING. Fathead pizza crust with spinach/artichoke dip topping (plus some shrimp that I added because I love them.
And I'm noticing a pizza trend in this thread!
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Pulled Pork topped with melted provolone cheese
Grilled Chicken
Burgers w/ChimiChurri sauce
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I could eat that entire plate of grilled chicken legs...
a few things I've done recently:
Gyoza (potsticker) meatballs, w/ a dipping sauce...I prefer these with shredded, sauted cabbage & green onion.
Blackened tuna with wasabi sauce over a salsa of sorts I made with yellow tomato, onion, avocado, jalapeno, radish, cilantro, lime juice and a small amount of watermelon
and my first stab at oysters...only put the knife halfway through my hand, success!
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@JodehFoster - Do you have a base recipe for the Gyoza?0
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sure! The smell & flavor is incredible. This is the recipe I used (ended up using ground veal, store didn't have plain ground pork):
Gyoza Meatballs from Well Fed 2
Serves 2-4 | Prep 10 min | Chill 20 min | Cook 20 min | Whole30 approved
Meatballs:
1/4 pound shitake mushrooms, stemmed and finely chopped
1/8 head green cabbage, very thinly sliced (about 1 cup)
1 tablespoon coconut aminos or homemade substitute (I use low-sod soy sauce)
1 pound ground pork
1/2 cup water chestnuts, minced
2 scallions, very thinly sliced (about 1/4 cup)
1 tablespoon chopped chives (dried or fresh)
1 teaspoon salt
1 teaspoon powdered ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1/2 teaspoon sesame oil
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons warm water
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
NOTE: Why cream of tartar and baking soda? Traditional ground meat recipes are usually tenderized with breadcrumbs. I use a cream of tartar/baking soda combo to keep the meat light and juicy, with a nice, crisp exterior.
Directions:
Preheat oven to 400F. Cover a rimmed baking sheet with parchment paper.
Heat a large, non-stick skillet over medium heat. Add the mushrooms, cabbage, and coconut aminos to the pan; cover and steam until soft, about 5 minutes. Set aside until cool to the touch.
In a large mixing bowl, place the cooled vegetables, pork, water chestnuts, scallions, chives, salt, ginger, crushed red pepper flakes, black pepper, sesame oil, and garlic. In a small bowl or measuring cup, mix the water, cream of tartar, and baking soda with a fork until combined. When it fizzes, add to the meat and mix until all the ingredients are evenly distributed. Place in the fridge to chill for 15 minutes or up to overnight. (Chilling makes the balls easier to roll. If you’re in a hurry, you can skip the chilling step.) Meanwhile…
Moisten your hands and a 1 tablespoon measuring spoon or scoop with cold water and shake to remove excess. Measure out the meat and roll into a ball between your palms. Line up the meatballs on the prepared baking sheet, about 1/2 inch apart. Slide the Gyoza Meatballs into the oven and bake for 20-25 minutes, until golden brown and cooked through. Serve hot with dipping sauce for dunking on a bed of Oven-Roasted Cauliflower Rice… or drop them into this Gyoza Soup with Pork Broth.
*I actually bought some Oriental Flavor ramen soup to use the flavor packets from for these meatballs, if I felt like broth w/ them...toss the noodles away
I don't have nutritional data on these & never bothered to figure it out for myself...sorry
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Here's a simple dinner tonight. Just a couple fried eggs on top of some cheese, topped with 4 kinds of deli meat, some cheese and mayo. Very good!
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HI Ryan - I used a holder for beer can chicken, but didn't have any beer or a can. I just plopped it on, put a mayo rub on the chicken and cooked it low and slow. It is actually done in a gas grill, not a smoker or charcoal, but it was still excellent!3 -
JodehFoster wrote: »Gyoza (potsticker) meatballs, w/ a dipping sauce...I prefer these with shredded, sauted cabbage & green onion.
OMG those meatballs look AMAZING!
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I promised I'd show these - I made homemade gyros earlier this week, with 1/2 ground lamb and 1/2 beef, homemade tzaztiki sauce, and using low carb pita loaves (Joseph's Bakery)
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I accidentally walked in here, and was unable to sneak back out. Like...DDAAAAAAMMMNN!4
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IKR? Can I get one of each...on a plate? Like, right now? I just got up an hour ago and need breakfast!2
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Here's a few pics from the last couple weeks:
Burgers and Parsnip Chips
Beef rump roast cooked on a campfire. One of my favorite meals.
Italian Porkchops
Fried eggs and ham
Berries and Heavy Cream. One of my favorite treats.
What's left of most of the meat that I cook:
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#CleanPlateClub
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Salads...
I love to add avocado
Antipasti
Chicken salad with homemade mayo and bok choy stems for crunch
Asian style chicken salad with red & green cabbage, cashews, scallion, ginger soy dressing
Romaine, sunburst tomatoes, hot house cucumber, homemade red wine tomato vinaigrette, feta - can't forget the feta!
Green goddess
I could live on taco salad - usually made with turkey
Red & green leaf lettuce, pepper jack cheese, smoked turkey, mushrooms, radish, smokehouse cider dressing w/bacon fat
Greek salads - olives, cucumber, feta, sometimes spinach, artichokes, salami added
One of my favorite varieties of tomatoes
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I haven't checked this thread in a while. So inspiring! Thank you to everyone who shared. This helps with my "bored with LCHF"/in a rut issue. (I have a massive Pinterest board of recipes but for some reason this thread is speaking to me a lot more.)3
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@Gallowmere1984 Recipe for above? Looks sort of like spinach pizza or quiche? Have you ever frozen individual slices?
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F--- yeah, cast iron!
I would also like a recipe/method0 -
It looks like this one: http://www.ruled.me/keto-white-pizza-frittata/
I was drooling over that recipe a few days ago, now @Gallowmere1984 has me drooling again! Definitely have to make that one.1 -
Some of these are impressive. And yummy-looking. I may have to start cooking again; right now I'm in a phase where I slap meat on the BBQ or into a cast-iron pan, make a salad, and cook the Spousal Unit a potato, since he weighs about 3 pounds soaking wet.2
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MyriiStorm wrote: »It looks like this one: http://www.ruled.me/keto-white-pizza-frittata/
I was drooling over that recipe a few days ago, now @Gallowmere1984 has me drooling again! Definitely have to make that one.
That is precisely the recipe for what I posted. Sorry for taking so long to get back to this. It's been a ridiculous couple of days.
ETA: no, I've never frozen it. I just put them in the fridge in individual containers, and grab one when I want it. I can tell you from experience though, that even just under normal refrigeration, it's still just fine, even two weeks later.1 -
JodehFoster wrote: »sure! The smell & flavor is incredible. This is the recipe I used (ended up using ground veal, store didn't have plain ground pork):
Gyoza Meatballs from Well Fed 2
Serves 2-4 | Prep 10 min | Chill 20 min | Cook 20 min | Whole30 approved
Meatballs:
1/4 pound shitake mushrooms, stemmed and finely chopped
1/8 head green cabbage, very thinly sliced (about 1 cup)
1 tablespoon coconut aminos or homemade substitute (I use low-sod soy sauce)
1 pound ground pork
1/2 cup water chestnuts, minced
2 scallions, very thinly sliced (about 1/4 cup)
1 tablespoon chopped chives (dried or fresh)
1 teaspoon salt
1 teaspoon powdered ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1/2 teaspoon sesame oil
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons warm water
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
NOTE: Why cream of tartar and baking soda? Traditional ground meat recipes are usually tenderized with breadcrumbs. I use a cream of tartar/baking soda combo to keep the meat light and juicy, with a nice, crisp exterior.
Directions:
Preheat oven to 400F. Cover a rimmed baking sheet with parchment paper.
Heat a large, non-stick skillet over medium heat. Add the mushrooms, cabbage, and coconut aminos to the pan; cover and steam until soft, about 5 minutes. Set aside until cool to the touch.
In a large mixing bowl, place the cooled vegetables, pork, water chestnuts, scallions, chives, salt, ginger, crushed red pepper flakes, black pepper, sesame oil, and garlic. In a small bowl or measuring cup, mix the water, cream of tartar, and baking soda with a fork until combined. When it fizzes, add to the meat and mix until all the ingredients are evenly distributed. Place in the fridge to chill for 15 minutes or up to overnight. (Chilling makes the balls easier to roll. If you’re in a hurry, you can skip the chilling step.) Meanwhile…
Moisten your hands and a 1 tablespoon measuring spoon or scoop with cold water and shake to remove excess. Measure out the meat and roll into a ball between your palms. Line up the meatballs on the prepared baking sheet, about 1/2 inch apart. Slide the Gyoza Meatballs into the oven and bake for 20-25 minutes, until golden brown and cooked through. Serve hot with dipping sauce for dunking on a bed of Oven-Roasted Cauliflower Rice… or drop them into this Gyoza Soup with Pork Broth.
*I actually bought some Oriental Flavor ramen soup to use the flavor packets from for these meatballs, if I felt like broth w/ them...toss the noodles away
I don't have nutritional data on these & never bothered to figure it out for myself...sorry
Finally got back to this thread (I lost it when on vacation). Thanks for the recipe! That's a lot of ingredients, so I'll have to try it on a full paycheck grocery week! LOL0 -
Gallowmere1984 wrote: »http://www.ruled.me/keto-white-pizza-frittata/
That is precisely the recipe for what I posted. Sorry for taking so long to get back to this. It's been a ridiculous couple of days.
I can tell you from experience though, that even just under normal refrigeration, it's still just fine, even two weeks later.
Thank you! \o/
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Smoked gouda, turkey sausage
Made homemade sour dill pickles
Stir-fried baby bok choy with mushrooms, garlic, sesame oil, black vinegar & soy
75% American Wagyu beef burger (charred the hell out of it, but it was medium rare inside)
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Made a fathead pizza for lunch today with my daughter
Toppings - sliced mozzarella, tomatoes, pepperoni, and bacon.
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Nice!1
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One of my favorite meals lately and desserts (mug cake topped with cream cheese sweetened with a little stevia and topped with a few slices of strawberry). I only have this every once in a while but the burger I could literally eat every day!4 -
noclady1995 wrote: »One of my favorite meals lately and desserts (mug cake topped with cream cheese sweetened with a little stevia and topped with a few slices of strawberry). I only have this every once in a while but the burger I could literally eat every day!
@noclady1995 - Would you share your basic mug recipe? I've yet to find one that worked well for me, but this looks amazing!0
