What does your low carb meals look like??
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How can I "like" all the pictures at once?
They all look so good! 3 -
I already ate half before I thought to share a pic of this deliciousness.
Simplicity works for me.
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Impromptu dinner...
Leftover rotisserie chicken that needed eating + super veggie craving (g. Pepper, celery and a bit of onion) with homemade white cheese sauce!
I'm stuffed...
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Can you not post photos from a phone? This needs to be fixed!0
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emaline2210 wrote: »Can you not post photos from a phone? This needs to be fixed!
You have to go into your phone settings and allow your phone to share photos with MFP.1 -
I've had a very low meat week as my stomach has been feeling a bit sensitive, but today I had a MIGHTY craving.
Stomach a bit growly now but I think that's because I inhaled a gigantic fillet in about 30 mins flat.
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@cstehansen thanks!0
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Basically snacking tonight. Didn't feel like cooking and this is what I came up with. Now I have a steam bag of brussel sprouts in the microwave, just sounded good. We call these "scrounge for yourself" nights.4 -
BT_rescuemom wrote: »
Basically snacking tonight. Didn't feel like cooking and this is what I came up with. Now I have a steam bag of brussel sprouts in the microwave, just sounded good. We call these "scrounge for yourself" nights.
Just realized that baby bella cheese rounds between pepperoni slices would be a wonderful sandwich substitute.
Such an inspiring thread.0 -
Finished eating most of it before taking the pic. My version of Buffalo wings using drumsticks because wings are too small with a side of riced cauliflower.
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Yes! I don't add heavy cream, but put half a tbs of cocoa powder and sometimes a pinch of cinnamon. Blending is key. I am trying to quit coffee, I need to find a replacement to have the same taste. Teecino tastes like coffee but has carbs.Sunny_Bunny_ wrote: »ettaterrell wrote: »Would really like to see a cup of bulletproof coffee if someone would share!
Here's how I make my bulletproof coffee.
Look at that beautiful frothy cream and butter top! This stuff is heaven!
I go with 1tsp coconut oil, 1tsp butter, 1Tbs heavy cream and 2Tbs sugar free syrup in 12 oz. coffee.Sunny_Bunny_ wrote: »ettaterrell wrote: »Would really like to see a cup of bulletproof coffee if someone would share!
Here's how I make my bulletproof coffee.
Look at that beautiful frothy cream and butter top! This stuff is heaven!
I go with 1tsp coconut oil, 1tsp butter, 1Tbs heavy cream and 2Tbs sugar free syrup in 12 oz. coffee.
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I eat this with two hard boiled eggs for my late breakfast. Crudites with 2oz of my "Guilt free Ranch" I make it with Strauss Full-Fat Yogurt, salt, pepper, onion, garlic powder, dill, chives, basil, oregano and a squeeze of lemon wedge. The dip is soooo good I cannot imagine I ever ate yogurt with honey because savory yogurt is much tastier.
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Yoghurt mixed with thick tomato sauce and melted butter is an amazing sauce for grilled meat.I eat this with two hard boiled eggs for my late breakfast. Crudites with 2oz of my "Guilt free Ranch" I make it with Strauss Full-Fat Yogurt, salt, pepper, onion, garlic powder, dill, chives, basil, oregano and a squeeze of lemon wedge. The dip is soooo good I cannot imagine I ever ate yogurt with honey because savory yogurt is much tastier.I eat this with two hard boiled eggs for my late breakfast. Crudites with 2oz of my "Guilt free Ranch" I make it with Strauss Full-Fat Yogurt, salt, pepper, onion, garlic powder, dill, chives, basil, oregano and a squeeze of lemon wedge. The dip is soooo good I cannot imagine I ever ate yogurt with honey because savory yogurt is much tastier.
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cstehansen wrote: »Finished eating most of it before taking the pic. My version of Buffalo wings using drumsticks because wings are too small with a side of riced cauliflower.
I bought this cauliflower last week but haven't tried it yet. Is it good?0 -
nicsflyingcircus wrote: »cstehansen wrote: »Finished eating most of it before taking the pic. My version of Buffalo wings using drumsticks because wings are too small with a side of riced cauliflower.
I bought this cauliflower last week but haven't tried it yet. Is it good?
It is pretty good. I ate some plain, some, I mixed with the extra wing sauce and some I put butter on. I think it needs a little something extra like butter. But then again, butter makes a lot of things better. When it says "lightly"in relation to the garlic, it really is light as in barely taste it.0 -
I used to complain about my mother in law cooking while I was trying to lose weight in the past. That was before lchf. Now she past away but I am revisiting her culinary heritage. She was from Tunisia and was literally using 2 gallons of olive oil per month. If you ditch the bread Tunisian cuisine is actually lchf. I'll try to share those oily recipes with you. Today for lunch I had mulukhiyah. It's a plant they crush the leaves into a fine powder then MIX the powder with olive oil. Add water and meat of your choice, garlic paprika bay leaves and here you go cook forever....for 4 person I use around 200g of olive oily. It's rich green and looks yucky but it's amazing in terms of macro and taste2 -
fuelednfit wrote: »
I used to complain about my mother in law cooking while I was trying to lose weight in the past. That was before lchf. Now she past away but I am revisiting her culinary heritage. She was from Tunisia and was literally using 2 gallons of olive oil per month. If you ditch the bread Tunisian cuisine is actually lchf. I'll try to share those oily recipes with you. Today for lunch I had mulukhiyah. It's a plant they crush the leaves into a fine powder then MIX the powder with olive oil. Add water and meat of your choice, garlic paprika bay leaves and here you go cook forever....for 4 person I use around 200g of olive oily. It's rich green and looks yucky but it's amazing in terms of macro and taste
Much of what I make doesn't necessarily look pretty but tastes great. How it looks doesn't push me off anything. Based on ingredients listed, this sounds good. A recipe would help from the standpoint of getting the right proportions, though. hint hint1 -
200g olive oil
125g of mulukhiyah powder
10 bay leaves
1 or 2 whole head of garlic
1tsp paprika or to taste
Salt to taste
400g of veal or lamb shank or chicken
Dissolve the powder in oil. Then add 1.5L of hot water. Simmer 1h. Add all other ingredients just throw the garlic head as it is. Simmer until meat is tender and oil floats at the surface which is many hours, 6hrs. I don't have a slow cooker but it might work in it.
The mulukhiyah powder I found it in stores where they sell Mediterranean products
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fuelednfit wrote: »200g olive oil
125g of mulukhiyah powder
10 bay leaves
1 or 2 whole head of garlic
1tsp paprika or to taste
Salt to taste
400g of veal or lamb shank or chicken
Dissolve the powder in oil. Then add 1.5L of hot water. Simmer 1h. Add all other ingredients just throw the garlic head as it is. Simmer until meat is tender and oil floats at the surface which is many hours, 6hrs. I don't have a slow cooker but it might work in it.
The mulukhiyah powder I found it in stores where they sell Mediterranean products
Thanks. I will look for mulukhiyah powder. I definitely see this as a slow cooker meal. I got one as a wedding gift in 1996 and just started using it a couple weeks ago. In fact, I have some pork shoulder in it right now.0 -
I desperately want a slow cooker but my husband worries that it's going to start a fire...non sense0
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Yoghurt mixed with thick tomato sauce and melted butter is an amazing sauce for grilled meat.
Yum! Thanks! This was today's lunch: Arugula, prosciutto, black olives, San Marzano tomatoes, mozzarella, olive oil and homemade pesto (pine nuts, Parmigiano, basil olive oil, salt).
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Mock Potato Cakes (cauliflower) with cheese and bacon topped with sour cream...this was a very filling breakfast
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Another Tunisian dish with lots of oil. It's a zucchini stew
4 small zucchini
180g olive oil
400g veal shank
1 tablespoon tomato paste
1 small onion
1L of water
Paprika salt coriander powder. Ideally if you find a mixture of spice called Tabel or taboul it enhances the taste.
Throw everything in a pot aside from zucchini when meat is tender and oil is floating on the surface throw the zucchini and cook them to desired texture
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That looks yummo, I would do it with lamb shank, which is one of my fav meats. Always looking for ways to cook them differently.0
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cstehansen wrote: »nicsflyingcircus wrote: »cstehansen wrote: »Finished eating most of it before taking the pic. My version of Buffalo wings using drumsticks because wings are too small with a side of riced cauliflower.
I bought this cauliflower last week but haven't tried it yet. Is it good?
It is pretty good. I ate some plain, some, I mixed with the extra wing sauce and some I put butter on. I think it needs a little something extra like butter. But then again, butter makes a lot of things better. When it says "lightly"in relation to the garlic, it really is light as in barely taste it.
Not sure how you cook the cauli rice but if it's boiled/steamed smash some fresh garlic into the water...that'll ramp up the garlic flavor!0 -
BT_rescuemom wrote: »b
Crab cakes and sautéed asparagus. God it was great.
I LOVE crab cakes (and sauteed asparagus) but still trying to perfect my cakes. Will you share your recipe?0 -
RowdysLady wrote: »cstehansen wrote: »nicsflyingcircus wrote: »cstehansen wrote: »Finished eating most of it before taking the pic. My version of Buffalo wings using drumsticks because wings are too small with a side of riced cauliflower.
I bought this cauliflower last week but haven't tried it yet. Is it good?
It is pretty good. I ate some plain, some, I mixed with the extra wing sauce and some I put butter on. I think it needs a little something extra like butter. But then again, butter makes a lot of things better. When it says "lightly"in relation to the garlic, it really is light as in barely taste it.
Not sure how you cook the cauli rice but if it's boiled/steamed smash some fresh garlic into the water...that'll ramp up the garlic flavor!
It comes in one of those steamer bags you just throw in the microwave. Nice and easy. Tried another flavor, but not sure how it tastes on its own since I just mixed it in with the garlic butter that was left from cooking up my steak.0
