What does your low carb meals look like??
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My girlfriend and I are both keto and we eat a lot of grilled meats. You get so much "free" flavor from the grill without having to add sauces or spices. The broccoli is just olive oil, salt and pepper. On the grill are pork ribs, pork steak, ribeyes, italian sausages and "dinosaur eggs" (jalapeno, cheddar cheese, and sausage wrapped in bacon). Ribeye always medium rare.
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Where can I find some recipes to all these delicious recipes?
@mfr0125 try our Recipes group: http://community.myfitnesspal.com/en/group/112055-the-low-carb-high-fat-recipes-group-lchf1 -
My low carb meals are fairly straightforward and consist of meat and green veg. I have been doing IF for the last week to break a stall so dinner is typically my main meal for the day. Here's some snaps of my dinners lately.
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Where can I find some recipes to all these delicious recipes?
The "stickies" at the top of the page. Click on "Start here Launch Pad". Scroll down to recipes and click There are numerous websites listed with low carb/keto recipes totaling hundreds if not thousands of recipes. Have fun!1 -
I grew my own ginger plants this year, from a store-bought rhyzome, which had one or two green growing sprouts on it. People: Until you've tried your own home-grown ginger, you haven't LIVED!! OMG it's so good - crunchy, with a good peppery bite but not overpowering - it's an experience!
I froze a meaty salmon fillet for 24 hours, then removed it from the freezer, and while still semi-frozen firm, sliced it very finely, laid it on kitchen paper to get rid of the excess moisture, then laid it on a dish. I dug up a piece of new ginger root, rinsed it, peeled it with the edge of a teaspoon (it barely needed scraping at all) sliced it very finely all over the fish slices and then used a simple dressing of soy sauce, lemon juice and sesame oil.
Heaven.
(ETA: No pics. My phone is totally FU. You'll just have to go by the descriptions for a while - sorry! )2 -
Y'all!!!! This is amazing!! I found the recipe last night on The Keto Dad's FB page and decided today I would try it out. His called for berries of your choice, but I opted for a cream cheese filling. This is a before I cooked and after I cooked pic. 2NC and so good! Great for a quick breakfast or snack!3 -
I think my meals are not so photogenic. I had two chicken leg quarters tonight with a cup of steamed kale and a quarter cup of sautéed broccoli. It may not have looked like much, but it was tasty...3
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mrslmartin1001 wrote: »Y'all!!!! This is amazing!! I found the recipe last night on The Keto Dad's FB page and decided today I would try it out. His called for berries of your choice, but I opted for a cream cheese filling. This is a before I cooked and after I cooked pic. 2NC and so good! Great for a quick breakfast or snack!
could you pst the recipe please...?0 -
AlexandraCarlyle wrote: »People: Until you've tried your own home-grown ginger, you haven't LIVED!! OMG it's so good - crunchy, with a good peppery bite but not overpowering - it's an experience! sorry! )
@AlexandraCarlyle I love ginger....How long did it take to grow a root large enough to use?0 -
AlexandraCarlyle wrote: »People: Until you've tried your own home-grown ginger, you haven't LIVED!! OMG it's so good - crunchy, with a good peppery bite but not overpowering - it's an experience! sorry! )
@AlexandraCarlyle I love ginger....How long did it take to grow a root large enough to use?
In all, about 3 months, maybe 3-and-a-half....
I had an ordinary store-bought piece of ginger that had a couple of good, green bulbil/sprouts on it, and filled a good, large pot with free-draining, good-quality compost, with a bit more grit thrown in for good measure. I cut the Ginger into pieces, each one with a side-shoot and let the cut side dry out for a day, then laid them about one-third buried, on top of the compost. Pretty soon, the shoots got longer. And longer. And longer, (!) until i had a couple of good, longs sprouts each about 3 foot high.... This took a couple of weeks.
TbH, I just let the ginger do its thing on my kitchen windowsill (it faces east, first-floor apartment) which got good daylight/sunshine until about 11am. It doesn't like hot, constant sunshine, and I watered it whenever the compost felt light, but not bone dry.
Once you see the rhyzomes have spread across the top of the pot, and you've grown 5 or 6 good long shoots from them, you can cut bits off, and use as required, leaving the remainder to carry on spreading.... I also use the stiff, green shoots to make tea, or give rice a subtle ginger flavour, without too much punch. You can add the shoot (cut into lengths, leaves removed) to stews and casseroles, or water for vegetables, too. The leaves also make a nice tea.
So it is a bit of a wait, but honestly worth it!
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I may or may have not eaten this fat bomb as a meal2 -
AlexandraCarlyle wrote: »I grew my own ginger plants this year, from a store-bought rhyzome, which had one or two green growing sprouts on it. People: Until you've tried your own home-grown ginger, you haven't LIVED!! OMG it's so good - crunchy, with a good peppery bite but not overpowering - it's an experience!
edited.
I second this, I still have some frozen from last summer's crop of ginger, I live in Colorado, so it took a long time for the ginger to mature (4 months, 3 outside in a pot on the patio then brought in under a grow light), but once it did. BEST GINGER ever. I one of my favorite spices. I planted just two rhyzomes that had started sprouting cut so a bud was on each piece, like Alex said. Some store ginger is treated to not bud, so make sure you see plenty of activity on your starter. Got so much I had to freeze them and so glad I did.
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AlexandraCarlyle wrote: »I grew my own ginger plants this year, from a store-bought rhyzome, which had one or two green growing sprouts on it. People: Until you've tried your own home-grown ginger, you haven't LIVED!! OMG it's so good - crunchy, with a good peppery bite but not overpowering - it's an experience!
I froze a meaty salmon fillet for 24 hours, then removed it from the freezer, and while still semi-frozen firm, sliced it very finely, laid it on kitchen paper to get rid of the excess moisture, then laid it on a dish. I dug up a piece of new ginger root, rinsed it, peeled it with the edge of a teaspoon (it barely needed scraping at all) sliced it very finely all over the fish slices and then used a simple dressing of soy sauce, lemon juice and sesame oil.
Heaven.
(ETA: No pics. My phone is totally FU. You'll just have to go by the descriptions for a while - sorry! )
@AlexandraCarlyle - I've heard it's very difficult to grow ginger. Any specific advice? Because I full on LOVE ginger!0 -
KnitOrMiss wrote: »
@AlexandraCarlyle - I've heard it's very difficult to grow ginger. Any specific advice? Because I full on LOVE ginger!
See my post above, just before JohnnyLowCarb's....0 -
Sadly, we only have one window that faces East, and it never gets direct sunlight. Apartments in the US are NOT plant friendly in any regard.0
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I need a bigger home, too....
Ginger will happily thrive in shade/bright light, even if there is no direct sun.
Give it a go anyway - whaddya got toulouse....?
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Johnny Low Carb. What is your dish? Can you share the recipe?0
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KnitOrMiss wrote: »Sadly, we only have one window that faces East, and it never gets direct sunlight. Apartments in the US are NOT plant friendly in any regard.
One thing I WILL add: the rhizomes pushed up a couple of flowers too. Now, they look weird; kind of like pine cones, but green, with little tiny orchid-like flowers coming out of every 'scale'. Very pretty, unusual - and totally, utterly pointless. They're nice to look at, interesting; but if I get more flowers from the ginger I just planted, I'm cutting them off. They take energy away from the rhizome, and serve no other purpose.
If the weather had been more clement, and a little warmer, I might have put my ginger out in the garden; the flowers might well have then been pollinated, but I doubt they would even there, have served any grerat purpose, or have been of any value.
So if you get a shoot sprouting that has a rounded bulbous head (most ginger shoots are pointed and tapered) then it's a flower. You decide whether you want to keep it.
(incidentally, there are many photos of Ginger flowers and many are brightly coloured, deep pink. Mine remained stubbornly green as in the picture/link posted, above.)1 -
KnitOrMiss wrote: »Sadly, we only have one window that faces East, and it never gets direct sunlight. Apartments in the US are NOT plant friendly in any regard.
If you have a full spectrum light, you could use that to supplement the light available.0 -
Tried these tonight in a prawn stir fry. They smelt bad so I was dubious but they were delicious!0
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Hmmmm ooops stuffed that pic up!0
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https://www.lowcarb-ology.com/low-carb-parmesan-tater-tots-with-chipotle-dipping-sauce/?utm_source=facebook&utm_medium=Social&utm_campaign=SocialWarfare
I didn't make the dipping sauce as I am avoiding spicy foods and I used cheddar jack cheese. YUM!!
My hubby said he couldn't tell they weren't regular tater tots!3 -
This is an armadillo egg - a hollowed out jalapeño stuffed with cheese, enclosed in ground sausage and cooked on the smoker. Next time, I think I will wrap it in bacon. Not really a meal, but worth posting here.7 -
That second hand...meme almost made me ruin my keyboard, spewed coffee laughing so hard.
Will have to try thos armadillo eggs too. Jalapeno are a fav food of mine.0 -
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Not the best picture - but Eggs "Marinara" and shredded chicken. Yummy. I didn't actually have marinara, so I used salsa with two tbs of tomato paste and some chili powder and 1/3 c of water.2
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ettaterrell wrote: »Steak and a salad again tonight.... I can't help it I love steak and salad lol
What kind of dressing do you use? I cant seem to gind anything without canola, soy oil!
Everyone's food looks great!3 -
Hello! I am new here. I try to eat low carb. Here are my meals
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ettaterrell wrote: »Steak and a salad again tonight.... I can't help it I love steak and salad lol
What kind of dressing do you use? I cant seem to gind anything without canola, soy oil!
Everyone's food looks great!
Primal Kitchen makes some pretty good salad dressing using avocado oil. They also make mayo using avocado oil.1 -
Salmon, cauliflower mac and cheese, and green beans.2
