No Grain No Pain - what your meals look like?

AmyNVegas

Last night for dinner was pork loin, bacon wrapped cabbage( OH MY GOODNESS THIS IS AMAZING) and fresh green beans from the garden

How do you do the bacon wrapped cabbage? That sounds yummy!

rjsbailey

Yes of course Bella ... it's easy

2 cups almond flour
pinch salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder (but next time I think I will add more - about 1 1/2 for a dense cake loaf
3 eggs
1/4 cup oil (I used olive oil)
1/4 cup flaxmeal + whole seeds for topping if you like
1 1/2 cup shredded zucchini, raw and packed tightly (about 1 large zuchinni)
nuts optional

mix wet ingredients then slowly add in the dry. Fold in the zuchinni. Pour into a greased loaf tin then into a preheated oven for 55m

BUMP (remember to add 1/3 cup cocoa)
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bumping

heniko

Tonight will be Fassoukia Ladera - Greek green bean potato and courgette stew with some grilled meat

AmyNVegas

Okay I learned a new word- had to look up courgette which for me is a zucchini. Love them and they make up a huge part of my diet since it is one of the few low carb veggies I can eat besides salad veggies. (I am allergic to spinach and broccoli). I love zucchini in omelets with uncured bacon, onion, and fresh tomato. YUM!

ResilientWoman

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Wine & Maple cured Wild Alaskan King Salmon from Lake Forest Park Farmer's Market with Trader Joe's Pastures of Eden Imported Sheep's Milk Feta folded into a Pastured Egg Scramble

Melt one Tablespoon/15ml coconut oil in an omelette pan.
In a separate bowl, scramble 4 pastured eggs with Zatarain's Creole Seasoning.
Pour eggs over melted coconut oil.
When eggs are half cooked, fold in flaked salmon and crumbled feta.
Do not over cook.
Serve with coffee/coconut milk latte.

ResilientWoman

Can't get the image to post even though I have it in my MFP photos. Anyone know how to fix it?

FitJ1210

Bump

AmyNVegas

My fav lasagna- adapted from George Stella's Recipe

2 lbs ground chicken
1 cup of celery chopped with tops
1/2 medium onion chopped
2 tbsp coconut oil for saute
1 large can of sugar free marinara- I use Trader Joe's Tuscano
1 c. full fat ricotta
1 cup assorted cheeses mozzarella, provolone, Parmesan, etc
garlic cloves
1 large egg
Italian seasonings
sea salt to taste

Saute veggies in oil until a little tender then add ground chicken cook until browned, add Italian seasonings to taste I usually add a tbsp of basil and oregano, a good sprinkle of both onion and garlic powders, a little sprinkle of sea salt, then when almost done add pressed garlic cloves ( I add 2). Pour sauce over meat mixture bring to a simmer and turn off. In a bowl mix cheeses and egg, a tsp of oregano and a tsp of basil or 2 tsp of Italian seasoning and then press another clove or two of garlic into the cheese mixture. In a 9x13 baking dish pour meat mixture in first then spoon cheese mixture over it and spread it out. Bake at 350 for about 35 minutes until cheese on top reaches the desired browning for your taste(I like mine a little crispier). I double this and freeze the extra portions it reheats very well. Sometimes I add zucchini, too to change it up you could also add spinach or any other non-starchy veggies.

The original calls for ground beef and is on his website. George Stella has great low carb cookbooks but uses a lot of soy flour in his baked goods which I am against and allergic to but the other recipes are good or can be adapted easily.