Roast Pig @ the Garlic Festival, Saugerties, NY

100_5253 by maremare312, on Flickr

Double posting this from the thread I got the recipe from, but basically a MIM made into a slice-of-bread-shape, then cut in half and made into a grilled cheese. I used double Swiss cheese. Nom!

http://www.myfitnesspal.com/topics/show/530924-3-net-carb-grilled-cheese-sandwhich

Best Low Carb Pancakes
2 1/2 tablespoons vanilla whey protein powder (I used Body By Vi)*
1/2 teaspoon baking powder
Pinch salt
1 egg
1 teaspoon oil


These counts are using the Body By Vi Protien Powder. Yours will probably be different.
Per Pancake: 198 Calories; 12g Fat; 15g Protein; 6g Carbohydrate; 4g Dietary Fiber; 2g Net Carbs

Flax crust chicken alfredo "pizza"

back on the meatmobile. lol


breakfast by Rusty Clark, on Flickr

i chopped up the bacon, five slices and cooked it 30 seconds at a time in the microwave, tumbling it a bit in btwn until it got crunchy. makes nice baco-bits.

Rusty - where are all your recipes coming from?

Wild Atlantic Salmon with skin , pan fried in bacon grease, covered with crumbled bacon.
Goat cheese, basil, baby spinach grilled zuchini roll-ups
Sweet Red pepper / sea tangle noodle stir fry (in bacon grease of course)

Pesto Salmon, giant shrimps and asparagus


screw it go to the link

http://i.imgur.com/FgYeE.jpg

Looks Yummy!!

Zucchini Wrap (which didn't hold up to well left over but still tasted good)
Avacado
Ham
Lettuce
and Tomatoe

Low carb cauliflower or spinach crust pizza! (topped with sausage, mushroom, pepperoni, and cheese)



http://yourlighterside.com/recipe-the-original-cauliflower-pizza-dough-2/ Cauliflower crust recipe

http://yourlighterside.com/spinach-pizza-crust-recipe-induction-friendly/ Spinach crust recipe

Everything looks sooo good!!!!

Bump

everything goods great!

One of my favorite summer meals is tri-tip and a tomato and cucumber salad. Tri-tip is the poor man's rib roast. Cooked right, it is as flavorful, juicy and tender (almost) as a great standing rib roast is. It is also a tradition in and around Santa Maria in central California. Santa Maria is where California grilling, highly influenced by the old Mexican cowboys, originates. I love tri-tip and you can get 2 of them, about 2 1/2 pounds each, at Costco for less than $25. $5/lb for quality beef is nothing to sneer at with today's grocery store prices.



Grilling tri-tip right is not particularly difficult, but does take some patience. You need a good digital instant read thermometer and a grill that can be set up for two-zone cooking.

1. About 2 hours prior to cooking, very liberally salt the meat. Put in refrigerator for an hour plus. This is a simple marinading and dry aging process that will greatly improve the meat.
2. About 1 hour prior to cooking, coat with olive oil and whatever rub you are planning to use. Traditional in central California is to just use cracked pepper, kosher salt and garlic powder. However, any good beef rub that you like will be great.
3. Set your grill up for 2 zone cooking, get the direct side nice and hot, indirect side should be 225-250 degrees.
4. Put the tri-tip on the indirect side and cook there until the internal temp is 125 degrees.
5. Bring the temp on the direct side to the highest level that you can (have the tri-tip resting off the grill while doing this, it won't cool off)
6. Put the trip on the direct heat and sear for 3-4 minutes until you get good, dark, carmelized grill stripes. Do same on other side.
7. Let the tri-tip stand for 10 minutes under tented foil. Internal temp will rise to medium-rare
8. Carve and serve. Carve by doing this: cut the tri-tip in half across the narrow portion of the roast. Turn each half 90 degrees, then slice.

Accompany with favorite salad. Traditionally it should be served with garlic bread, too. We'll forgo that guilty pleasure

Grilled meat and salads are one of my favorite ways to eat. My favorite website to learn how to cook really well on the grill is Amazing Ribs: http://www.amazingribs.com.