lucys1225 Member

I precook the bacon a little before wrapping. Otherwise I find that in order to have the bacon crisp enough, the scallop gets overcooked.

Pretty much any vegetable as long as it's roasted.

My favorites are crab ceviche with either Siete chips or on endive and stuffed mini peppers.

I agree, I love Cali'flour crusts. I always keep a bunch on sale. I have also cut them up and made them into crackers. They also sell crackers now.

My husband was diagnosed diabetic (the previous year he was pre-diabetic) and she wanted to put him on medication. He declined the medication and he started to eat the way I do (no added sugar or grains and lots of vegetables). After three months he got retested and his levels were all normal. He also lost 15 pounds.

What is the texture you're trying to avoid? I'm guessing its soft since you're asking about raw vegetables. If you want to try making some at home, you can try roasting cauliflower and broccoli. If you cook them at a high temperature (425-450) they take on an almost nutty flavor and you can adjust the time depending on the…

Your title says slow cooker but you say you just got a pressure cooker.

Bitchin Sauce. They have a few different ones, chipotle is my favorite. http://www.bitchinsauce.com/

I love this one https://www.foodnetwork.com/recipes/katie-lee/mediterranean-shrimp-2782186

Mexican seasoned Halibut with grilled vegetables mixed with chipotle "Bitchin' Sauce" (I am addicted to it) topped with pico de gallo.

Nothing is off limits when I go to New Orleans. Thankfully, my daughter graduated so there's very few future trips in the future. :)

nomnompaleo.com and skinnytaste.com have many instant pot recipes.

I love Siete chips, made with cassava.

Chicken tikka masala over zoodles and kale.

I do all my proteins on the weekend and just make the vegetables the day of. I find that soups, stews and curries keep the best which, for the most part, I make in my instant pot. I always do a large batch of salsa chicken every other weekend freezing half for the following week. Also, I make a roasted vegetable and egg…

There are many healthy options at Mexican restaurants.

I've only had breakfast so, as of now, zucchini, cauliflower, bell peppers, broccoli, asparagus, spinach, tomatoes, onion and kimchi.

I don't know why you care. You do what works for you and let her try something the may work for her.

All of them. Growing up our vegetables consisted of canned corn or potatoes. Now, about 90% of my diet is vegetables, except corn and potatoes.

It's my favorite appliance!

Mandoline, spiralizer and meat thermometer.

I use copy me that.

I love cauliflower rice. I make it mexican, greek, chinese...just about any type of cuisine. To me, rice has no flavor without adding herbs and spices much like cauliflower rice.

Breakfast: Roasted vegetable and egg casserole topped with shredded chicken and kimchi Snack: Cauliflower rice with chicken Lunch: Chicken and vegetable "mexican" soup Dinner: Curry shrimp over zoodles

I make a roasted vegetable and egg casserole. It takes a little time to prepare on Sunday but only a minute or so in the morning.

Halibut over grilled vegetables with "Chipotle Bitchin' Sauce" with pico de gallo.

I grow broccoli sprouts on my windowsill. Couldn't be any easier.

I love my Instant Pot, Instant Pots actually. I have both the 6 and 8 quart and use them both constantly. The 8 qt is mostly used for chicken broth and soups that I can freeze. Everything else goes in the 6 qt.

I'm having this tonight. It's so good https://www.foodnetwork.com/recipes/katie-lee/mediterranean-shrimp-2782186

I have been doing South Beach for years but remain on phase 1. For me it's not a diet and hasn't been in many years, it's just the way I eat. Since eating this way makes me feel good, it's easy.