Share Your Original Recipes!
Replies
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PERSONAL PIZZA "OMELET" - number of servings: 1
- 2 eggs
- basil to taste
- dried onions to taste
- garlic powder to taste
- 1/4 cup tomato sauce
- 28 g shredded cheddar cheese
- 16 pepperoni slices
- optional: mushrooms, spinach, bacon, hot peppers, hot sauce, etc.
Mix eggs, basil, onions, and garlic powder together in small bowl. Fry in a pan trying to get the most surface possible. Move to lined and greased baking sheet. Spread sauce, sprinkle cheese, and add toppings. Cook at 400F for 10 min.
390 cal
28g fat
26g protein
5g carb
https://www.youtube.com/watch?v=sXB7_c2XeGI
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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! 0 -
❤️ this thread.1
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FRIED CHEESE
1. Heat nonstick or exceedingly well seasoned cast iron skillet. Hubby cooks everything on high, I cook at about medium.
2. Put about 1/4 -1/2 cup shredded cheese in an even layer in the skillet.
3. Add pepperoni, veggies, or chopped bacon if desired.
4. Once cheese is melted together and browning on the bottom, flip it.
5. Brown the second side.
6. Put on plate (with a paper towel if you don't like grease).
7. Nomnomnom.
If making multiples, wipe the grease out after every one or two.
Notes:
1. Hubby likes mozzarella with pepperoni. He doesn't like much sauce on his pizza, so he doesn't really miss it.
2. Strongly flavored cheeses can get intense or mellow out, depending on the cheese.
3. Fiesta blend is awesome.
4. If you make it thick, it will be gooey on the inside and not as crunchy on the outside.
5. If you make it thin, then let it set for a minute, it's almost like a chip.
6. If you make it thin and bend it over something as soon as it comes out, it makes a leaky but tasty taco shell.0 -
LAMB PATTIES
- 1 pound ground lamb
- 1/3 cup whole milk plain greek yogurt (use one with lowest carb count, I use Kalona Supernatural or Fage Total)
- 1 tablespoon coconut flour
- 1 tablespoon golden flaxseed meal
- 1.5 teaspoons ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons (or more) fresh cilantro, finely chopped
- 2-3 tablespoons healthy fat for pan frying (olive oil, coconut oil, lard or tallow)
- Place all ingredients except lamb and oil/fat into medium bowl and mix. If necessary, add a small amount of water until it forms a thick paste.
- Add lamb and mix thoroughly (I use my hands).
- Form lamb into twelve equal size balls then flatten into small patties.
- Heat oil or fat in large skillet over medium to medium-high heat.
- Place patties in pan, cook for approx. 5 minutes until browned. Reduce heat if browning too fast.
- Flip patties over. Reduce heat to medium to medium-low (if you haven't already done so) and cook approx. 5 minutes longer until cooked to your liking.
Bonus yogurt sauce (not included in nutrition facts)
Mix some yogurt, chopped cilantro, a bit of salt and pepper, garlic (chopped or powder) if desired, and a small amount of lemon juice or water to make a quick sauce for the lamb patties.
Nutrition facts for each lamb patty (does not include oil/fat used in frying):
Servings 12.0
Amount Per Serving
calories 88
% Daily Value *
Total Fat 6 g 10 %
Saturated Fat 3 g 14 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 31 mg 10 %
Sodium 226 mg 9 %
Potassium 5 mg 0 %
Total Carbohydrate 1 g 0 %
Dietary Fiber 0 g 2 %
Sugars 0 g
Protein 7 g 15 %
Vitamin A 2 %
Vitamin C 0 %
Calcium 1 %
Iron 5 %
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Guys, I discovered a really easy, super tasty way to cook chicken.
Get some chicken thighs with the skin ON. Of course, that's the best bit.
Throw those babies in a baking tray with the skins up.
Sprinkle a generous amount of onion salt over the skins. Don't forget to keep an eye on the carb count.
Sprinkle a little bit (like a 1/4 tsp on each one) of garlic powder on top of the onion salt.
Slide them into the oven at 200C (390F) for about 35-40 minutes.
The skin goes soooooo crunchy and the seasonings are delicious. My hubby hoovered these up and asked for more.
To make dinner even easier melt some butter in an oven pan (I use a cake tin). Roll some asparagus in that melted goodness and then put it the oven for the last 15 minutes while the chicken is still cooking. The chicken and the asparagus will be ready at the same time.
Easy. Delicious. What more could you ask for?
Pro Tip: Make a huge batch and eat for breakfast or lunch the next day.
Trying these tonight! Thanks I am so excited. I copied this, lost it and finally remembered where I had seen it!
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shadesofidaho wrote: »I have not seen this one anywhere. Just made it last night with craving for potato salad.
Moc Potato Salad
2 cups cauliflower cut up
2 hard boiled eggs
4 TBSP Mayonnaise
1/2 Dill pickle
1/8 small onion chopped very fine to spread the goodness
Lemon pepper sprinkle. Less than 1/8 tsp
Lightly cook cauliflower. Peel and chop eggs. Cop onion and pickle. Dump slightly cooled cauliflower into mix. Add the mayo.Lightly mix. Bacon lovers could add bacon.
Serves 4
I made this last night and just tasted it. Tonight I needed more food in my day. I added another hopped egg to my bowl and a dab of mayo. This is delicious. I would say add more salt and pepper or seasoning of your choice.
This was great and I will fix it again... Thanks0 -
OMG! We just had pizza that would totally fool you. Especially if you like cheese and thin crust.
I started with a recipe from... reddit? I think. but the crust was kinda soggy, didn't hold up. We do like thin, crunchy crust so here's what I did!
CRUST
2 (packed) cups shredded mozzerella cheese
2 teaspoons (approximately) garlic powder
2 eggs
Preheat oven to 425
Squish it together. Then I put it in a greased 9X13 pyrex baking dish. I'm pretty sure you could just use any kind of pan. Cover the bottom with the mixture. Of course it should be pretty thin. Once you get it mostly spread, it's easier to even it out if you have wet hands.
Put it in the oven for 20 minutes.
Then I broiled it for a few minutes, watching it. Just until it was brown.
Tak it out of the dish and flip it over onto a baking sheet or pizza stone. you want the browned top side to now be the bottom so that it is crispy and will be firm so you can pick up your pizza once cooked.
Then we cut it in half before adding toppings so we wouldn't have to do this after. We cut this into two pieces to share between two people and with all the cheese etc, it was PLENTY as a dinner for each of us.
Then we added our low carb pizza sauce, thinly sliced mushrooms, pepperoni, already cooked ground beef, green olives and then another generous topping of grated cheddar to seal it all in.
Baked again for about 10 minutes at 425 then broiled to our liking.
OHHHHHH baby!! We were sooooo surprised. And let me tell you, the BF is such a pizza snob that we cannot order out. We ate pizza almost every Friday for almost a year while watching UFC. We always made our own and were always disappointed with others. He loved this
As I'm on the April FIT_goat challenge, I didn't even track anything but I'm thinking it won't be a habit. The cheese probably takes up all the carbs for the day.
Woot!
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I used a couple different recipes, left out the potatoes and/or cauliflower substitute and made some amazing soup. Changes I'm going to make and other ideas/suggestions at the bottom.
Copycat Olive Garden Zuppa Toscana Soup Recipe
Posted on 4/09/2015 by KnitOrMiss
As currently prepared: (Notes for improving the recipe at the bottom!)
INGREDIENTS
1 pound bulk spicy and hot sausage (recipe called for spicy Italian, but this was way cheaper, so I just added Italian seasoning to the broth)
1 bunch kale, chopped - about 3 cups (roughly - adjust to taste)
1 stick butter (1/4 cup or 8 oz, depending on location)
1 TBSP olive oil
4 cups broth (stock, broth, or water with buillion)
2-6 cloves garlic smashed/chopped/pureed, to taste
1/2 onion chopped or pureed, color to taste
Salt and Pepper to Taste
1/4-1 tsp Italian seasoning, to taste if not using Italian Sausage
Roughly 4 oz/8 tbsp heavy whipping cream, to taste
INSTRUCTIONS
Chop up tough kale stems. Brown sausage and kale stems together. I tried to do them in 1/2" to 1/4" pieces. Cook through. Drain excess grease. Set aside.
Chop/puree garlic and onion (I used my ultimate chopper, comes out like a rough paste. Feel free to leave as chunky as you like to taste.) Add olive oil to same pan as browned sausage in. Add onion and garlic. Cook down until translucent or most of the liquid is cooked out.
Deglaze with stock/broth. Add salt, pepper, and Italian seasoning. Simmer broth for 30 minutes.
Chop kale into very thin strips (1/8"-1/4"). May shred using processor what have you, to taste. Add butter, sausage, kale stems, and chopped kale back to pot. Simmer until kale is softened. For me, this was 20+ minutes until it was as soft as I prefer.
*** NOTE: At this point STOP if you plan to refrigerate it. Reheat the broth at this point. Only add the heavy cream when ready to eat. ***
Portion out into serving bowls. Makes roughly 6 or 8 1-cup servings, I think. Add 2-6 TBSP of heavy cream to each bowl, amount to taste. Stir and serve. (Again, note, add cream only as serving - this makes it much easier to reheat!)
Modifications - this was so much kale! I might have underestimated slighlty. So I'm purchase and browning 1-2 additional pounds of sausage to add to this tonight. I will be adding at least 2 more cups of stock/broth. I will season to taste. But I'm thinking the ratio of sausage to kale will be better to me!
Sausage - feel free to get any kind of sausage, any kind of ground/minced meat - just make sure to seasoon while cook if unseasoned product with at least salt and pepper. If you get ITALIAN sausage, be sure to leave out the Italian seasoning, unless it needs more punch. Also, if you do not buy a spicy sausage but want it spicy, add crushed red pepper flakes to taste.
Kale - you can use any green that wilts. Spinach or other greens can easily be used. If the stems are tough, be sure to "fry" them along side the sausage. I imagine even cabbage could be interesting here.
Garlic - original recipe called for 2 cloves. Use to taste.
Onion - original recipe called for one onion, but my was slightly larger, so I only used half.
Italian Seasoning - add to taste if purchasing sausage that isn't Italian. Mine was $2 instead of $4 just purchasing regular Spicy sausage.
Heavy cream is to taste. I would add at least on TBSP per bowl. Can supplement with other type of cream or additional butter.
Also this original recipe called for potatoes, just like the soup at the restaurant, but sincerely, this was so great a soup that I just didn't even notice they were missing. Feel free to add potatoes or riced cauliflower or any other veggie you prefer, if you've got the room for it.
SURPRISE SURPRISE - once again the recipe add link is not giving me nutritional data. I will post that later.
UPDATE: Nutritional Data (may change, have to confirm sausage info)
8 servings
Calories: 442
Fat 41 grams (Saturated 20 g; Monounsaturated 6 g)
Cholesterol: 112 mg
Sodium: 1142 mg
Potassium: 282 mg
Carbs: 6 grams, Fiber: 1 gram, Sugar: 1 gram
Protein: 10 grams
Vitamin A: 25%
Vitamin C: 5%
Calcium: 8%
Iron: 4%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.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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