What do your meals look like (show me pictures)....
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MacLowCarbing wrote: »Breakfast for dinner.
- 3 egg omelet w/bacon cheddar & roasted peppers
- 2 seasoned sausage patties
- Slice of homemade almond butter bread (flourless, 2 net carbs per slice) with 1 tsp butter
- followed up by a nice up of coffee w/heavy cream
This is my idea of "good eating". I'd rather have that plate than Christmas dinner.1 -
Hummus with ground beef -- made as written. I reduced the ratio of hummus to ground beef, and added a side of greens sautéed in olive oil & garlic. Delicious!
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@takinitalloff I never thought to try hummus w/beef. If I ever eat hummus again, I need to try that. Sounds good.
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Today's main meal: PigglyWiggly had a sale- 10lb spare rib box/$13.79 a box. Woohoo! So many leftovers!
So I made:
- Instant-Pot pressure cooked spare ribs, rubbed w/my own rub, finished under broiler w/ a light brushing of G Hughes sugar-free Smokehouse BBQ Sauce
- cheesy cauliflower rice
I shall follow up with a nice cup of hot coffee whipped with some butter.
I wasn't even hungry tonight so I took a smaller portion than anticipated but dang it was fall-off-the-bone, melt-in-your-mouth good ribs-- and in just an hour of cooking! I love my Instant Pot.
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Corina1143 wrote: »This is my idea of "good eating". I'd rather have that plate than Christmas dinner.
Me too, I love breakfast for dinner.
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MacLowCarbing wrote: »@takinitalloff I never thought to try hummus w/beef. If I ever eat hummus again, I need to try that. Sounds good.
It was so good. I eat low-carb, high-fat just like you. My limit is 50g carbs (25g net carbs) per day. So obviously I have to be careful with things like hummus, but I wanted to add some beans back into my diet for the health benefits like fiber. Plus they're tasty!
If you think of hummus (or other beans) as a condiment rather than a main component of the meal and keep your overall portion size down, it's totally doable. My hummus serving today was 68g (less than 2.5 oz). The next couple days I will be having this again for leftovers, but only with 30g of hummus each time (just over 1oz).0 -
takinitalloff wrote: »MacLowCarbing wrote: »@takinitalloff I never thought to try hummus w/beef. If I ever eat hummus again, I need to try that. Sounds good.
It was so good. I eat low-carb, high-fat just like you. My limit is 50g carbs (25g net carbs) per day. So obviously I have to be careful with things like hummus, but I wanted to add some beans back into my diet for the health benefits like fiber. Plus they're tasty!
If you think of hummus (or other beans) as a condiment rather than a main component of the meal and keep your overall portion size down, it's totally doable. My hummus serving today was 68g (less than 2.5 oz). The next couple days I will be having this again for leftovers, but only with 30g of hummus each time (just over 1oz).
Great tip, thanks. 👍
For right now I'm laying off beans and such because I'm doing 20g or lower for my A1C but I'm keeping it in mind for the future, I do love hummus.0 -
MacLowCarbing wrote: »For right now I'm laying off beans and such because I'm doing 20g or lower for my A1C but I'm keeping it in mind for the future, I do love hummus.
Got you! I just recently re-introduced beans, too. Totally understand wanting to keep the carbs low until you're in a better place. I'm getting my A1C checked next week, hoping for good news. I hope you do well with yours!0 -
Spring rolls pulled out of the freezer, brushed with oil and air fried. I make them to use up small quantities of leftovers. Chinese aubergine salad. Chicken and celery stir fry. Brown rice.
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@acpgee Looks like today was Eggplant Day?
Pasta Alla Norma (a Sicilian dish, this particular recipe by Mark Bittman). As usual I left out the pasta
It was delicious, as one would expect from a dish of eggplant cooked in tomato and olive oil. The white stuff on top is grated ricotta salata (a saltier, hard version of ricotta cheese).
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Salt beef, roast potato and sweet potato, waldorf salad, pickled cabbage.
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Salad to use up leftover chicken, bell pepper with some French onion dip.
I know the soup doesn’t look like much but it’s broccoli cheddar soup I made in the instant pot. I just got one and this was the first thing I made (I’d been craving it). Y’all I’m obsessed now, the instant pot is incredible. I bought a small 3-qt one since I’m usually only cooking for myself. Just in time for winter to feed my other obsession-soups!5 -
takinitalloff wrote: »MacLowCarbing wrote: »For right now I'm laying off beans and such because I'm doing 20g or lower for my A1C but I'm keeping it in mind for the future, I do love hummus.
Got you! I just recently re-introduced beans, too. Totally understand wanting to keep the carbs low until you're in a better place. I'm getting my A1C checked next week, hoping for good news. I hope you do well with yours!
Yeah, I will probably keep off the sugar & grains forever, but I do look forward to the future adding some more servings of veggies, fruits, and legumes. Pairing it with the beef is probably the best way to reintroduce it, too.
Good luck in that A1C!!! I'm sure it'll be good news, you've been doing well!1 -
@acpgee & @takinitalloff Eggplant! Yum. Your dishes look so good I'm craving it now, gotta pick some up.
@janicemlove broccoli cheddar soup is one of my go-to soups in cold weather, love it.
I agree, I use my instant pot and/or air fryer every night. I don't know what I'd do without them anymore. So freaking convenient & easy, makes clean-up easy too. I'd sooner get rid of my oven than my instant pot and air fryer.
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Tonight I kept it simple because we're laying flooring in the kitchen today & tomorrow. Just popped open a couple of cans: grilled mackerel and smoked oysters. Sauteed in a bit of butter & garlic, S&P.
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Grilled steak, gnocchi, panfried mushrooms and onions, and roasted carrots. Next time I’ll do without the steak as it’s not really something I enjoy. But everything else 🤤
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I wasn't hungry today so I didn't eat, by dinnertime I had worked up an appetite!! So I made one of my favorites.
9 oz rib-eye, seared in beef tallow & finished in the air fryer, w/1 tsp butter.
Sauteed mushrooms.
Garden salad (Boston lettuce, baby spinach, cherry tomatoes, sliced cucumbers, sliced Cubanelle peppers) - no dressing
Asparagus brushed w/olive oil & minced garlic, sprinkle of S&P.
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MacLowCarbing wrote: »
It’s yours. 😂0 -
No work due to the stat holiday over the weekend so the day was spent cooking. Roasted squash, carrot, and pumpkin soup:
And mushroom bourguignon with mashed potatoes
I’m enjoying the transition into autumn foods
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Haven't had time to post, just wanna say I'm drooling over all your pictures... steaks, veggies, soup, mushrooms... all of it!1
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Italian lentil & mushroom soup with added olive oil to meet my macros. This was decent, but not the nirvana I was promised I'm also now noticing that they cheated on the photo for the recipe: there's nothing green mentioned for garnish!
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Chicken with green sauce and smoked mozzarella (adapted from a portobello mushroom recipe by Rachael Ray... I don't like portobellos) with sautéed zucchini.
This was quite delicious, but I made the mistake of adding the parmesano reggiano to the other "green sauce" ingredients before blending, which gave the sauce a chalky mouth feel. That's why we read the instructions instead of just going through the ingredients and winging it, lol
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Sauteed kilbasa, sweet peppers, & onion in the Instant Pot.
Added some broth, salt & pepper.
Threw in a bunch of cabbage slices.
When it was done, I topped it with a little butter & sour cream, and sprinkled everything bagel seasoning on it.
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Snack: defrosted raspberries plus pistachios and pecans, with a dollop of sour cream and a drizzle of walnut oil 🐽 This is honestly so much better than any ice cream sundae I've ever eaten in my life. Removing all that sugar from my diet allows me to actually appreciate the natural sweetness of nuts, dairy, and of course fruit.
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Leftovers mostly. Waldorf salad from a few nights ago stretched with store bought pickled beets and onions, salt beef warmed up in the microwave. Microwave and air fryer baked potato. Microwave carrots finished with butter and maple syrup on the hob. Butter for the potatoes.
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Topside cooked sous vide and browned in the air fryer. Sous vide is a dependable way to do cheap roasts which easily get tough (I think this is eye of round in the US). Sauteed snow peas (for crunch) stretched with frozen peas (for sweetness). Jacket potato microwaved for 5 minutes and crisped for 15 minutes in the air fryer. If you do the sous vide step in advance and toss a bunch of roasts in the freezer, this takes 20 minutes to put together on a week night.
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Rio Grande spice rub strip steaks by Rachael Ray. I'm not big on spicy food, but this had just the right kick and was a nice change of pace. I used Aleppo pepper instead of cayenne, and added a salad of tomato, avocado, roasted corn, cilantro, and lime juice plus a little bit of the spice rub blend.
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Air fried home grown beets with arugula, red onion, goat cheese, pecan praline, and 2 tablespoons of skinny girls, balsamic vinaigrette7 -
Air fried salmon with Asian pear, salsa and brussels sprouts8
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