Winter is soup and stew weather. This scallop & shrimp chowder is delicious and warming, plus studies indicate that scallops help reduce weight, probably due to the extra taurine.
1 tbsp Bacon Grease drippings
3 tbsp Butter
1 cup Heavy Cream
1-2 cups water or chicken broth
1/2 tsp salt
1 tsp Pepper, White
8 oz Bay Scallops-raw
6 oz shrimp
1 slices Uncured Bacon
1 stalk scallion(s)
1/2 tbsp Parsley, fresh or dried
Fry bacon until crisp in a stew pot; remove bacon; add butter. Sauté celery for a minute or two in the fat, then add scallops and shrimp (I use frozen tails on shrimp), pepper, salt, (plus 1 tsp of Old Bay seasoning if you can get it), and add broth. Reduce heat to simmer, then add cream. Heat through, then add parsley. Top serving with chopped scallions and crumbled bacon.
Calories from Fat 322.9
Total Fat 35.88g
Total Carbohydrate 7.74g
Dietary Fiber 0.62g
This chili is my new favorite:
1 lb Ground Chicken/turkey/pork
1/2 cup Green Chili Enchilada Sauce
3 tbs Diced Green Chilis
1/2 cup chopped red and/or green Bell Pepper
1 tsp Ground Coriander
1 tbsp ground cumin
2 tbsp Dried Onion Flakes or 1/4 cup chopped fresh onion
4 tbsp Cream Cheese
2 tbsp Grated Cheese, Parmesan
1 tbsp Coconut Oil &/or 1 tbsp Bacon Grease drippings
Sauté the ground meat in the coconut oil-dripping fat, add remaining ingredients, plus chicken broth or water to desired consistency. Bring to a boil, then reduce to simmer. Simmer for 30 minutes or more.
Opt: Top with a dollop of sour cream and some fresh cilantro.
Calories per serving: 276
8 g fat
3 g net carb
Sometimes you want a wrap but to avoid gluten, starches, and sugars, you have to make them yourself or pay far too much for acceptable versions. Here is one I found that is easy, and does the job. Credit goes to: http://sherigraham.com/trim-healthy-mama-homemade-gluten-free-low-carb-wrap
GF LOW-CARB WRAPS
2.5 tablespoons golden flax meal
1/4 teaspoon baking powder
pinch of onion powder
pinch of garlic salt
3 tablespoons egg whites
1 tablespoon water
1 teaspoon butter
Mix all ingredients well. Pour into a greased glass pie plate and microwave for 3 minutes on High OR bake in the oven at 350 degrees F for about 13 minutes.
Remove from pan onto paper towel to cool.
Fat: 6.6 grams
Protein: 6.75 grams
Carbs: 5 grams
Dietary Fiber: 5 grams
That means 0 net carbs!
I was finding that many days I was not getting enough protein, in part due to having to keep my over-all calories in check, but I also do weight training to gain more muscle mass, so it is important to get enough protein to maintain or gain more muscle. To make sure I was meeting the general guidelines of .7-1g of protein per pound of lean mass (1.5-2.2g per kg). I found a simple way to get that protein: my morning coffee which is my breakfast.
I already make my own version of the famous Bulletproof coffee, which I call protein coffee, using coconut milk, a little mct oil, and protein powder well blended with hot coffee. To that I now add a tablespoon of plain gelatin powder (I like the Now brand beef gelatin), to the 10-14oz of hot coffee and blend well. The gelatin has no taste so your coffee will taste no different. You really do need to use the blender, since the gelatin wants to settle, so you can get a mass of undissolved gelatin at the bottom of the cup by only stirring. It makes a little bit of a foamy top which used only with the coconut milk or cream, a bit like a cappuccino.
Some days this is also my lunch or dinner, if I’m busy.
Protein is very satiating, and often when people go on sugar-free and/or low carbohydrate eating plans, they may not get enough protein, and feel hungry; then some people over eat meat get way too much. The word is “adequate”; we need enough protein to feed our bodies, so how much we get matters. In general, women need at least 45g per day, and men 55g; but if you lead a busy, active life, and also do exercise, you may need more. Another reason why it is good to log food intake occasionally, or regularly for those trying to lose weight who don’t lose easily.
Here’s a useful link for more information of protein needs: http://www.acaloriecounter.com/diet/how-much-protein-per-day/
Beef Gelatin Powder (Now Foods)
1 tablespoon (10 g)
You don’t get easier than tomato soup, and as the weather cools, I like lots of soup. You can make this with a variety of herbs for added flavor, or keep it plain for those super-tasters.
4 cups – chicken broth
2 tomatoes- chopped
1 tsp onion or garlic powder
salt and pepper to taste
1/2 cup heavy cream
Optional: 1 tablespoon of basil or tarragon or cilantro–any green herb you like.
2 tablespoons sour cream
Bring all the ingredients to the boil, then pour into a blender, or use a stick blender, to puree. Return to the pan, or crockpot, and let simmer for as long as you like. Add cream before serving. Top with a dollop of sour cream.
Some flavors just belong together, and the apple/pear with spinach and bacon is exceptionally tasty. I got the basics for this recipe somewhere long forgotten, but as it stands it exists with my tweeks. While I eat only small amounts of fruit, this salad is one place where I live dangerously.
Apple/Pear Spinach Bacon Salad
For the Salad:
4 cups organic baby Spinach
1/2 small red onion, very thinly sliced
8 oz. Fresh Mozzarella, sliced or diced (feta is good too)
1 apple or pear thinly sliced
1/4-1/2 cup pine nuts, walnuts, or pecans– toasted
4 slices bacon crisp then crumbled
1/4 cup bacon dripping
1/4 cup olive oil (walnut or macadamia nut oils are also good)
4 Tbsp Balsamic Vinegar
2 Tbsp sherry vinegar or any light vinegar 5 drops stevia 1 tsp dijon mustard
Salt and pepper to taste
Combine spinach leaves and red onion slices in large bowl.
Blend oil,vinegar,mustard, salt & pepper together–then add bacon drippings and oil and whisk until blended.
Toss the ingredients in the bowl with some dressing to lightly cover. Salt and pepper to taste.
Plate each serving and arrange apple/pear slices on top.
Add mozzarella, bacon and pine nuts to each serving.
Drizzle with additional dressing.
Giada, of Italian cooking fame, makes a version of this recipe using veal chops, but I don’t use veal; so followed the basic part of the recipe using thick pork chops. Chicken breast will work as well. Instead of traditional bread crumbs, I used finely ground pork rinds.
First, cut a pocket in the side of the meat about 2×3 inches. Place the meat between sheets of plastic wrap and pound out thinner and relatively even. Salt and pepper to taste.
Stuff the pocket with fontina or gruyere cheese. .
Dip the meat in beaten egg, then coat with finely ground pork rinds.
Fry in an inch of fat, like bacon dripping and/or coconut oil.
Serve with pickled onions, and a green salad; or try marinara sauce, zucchini or Napa cabbage “noodles” topped with shredded parmesan cheese.
I have been reading about using ground pork rinds for breading or crumbing for quite a while, but somehow it didn’t sound that great to me. But I had seen a recipe I really wanted to give it try, but it called for the old breading method; so I found a product called “pork dust” aka ground up pork rinds on Amazon. They are over-priced, but it was worth it for the convenience for a trial. These ground rinds are nearly tasteless, so work beautifully for making foods like chicken parmesan, or stuffed chops, among many others. I heartily recommend this method of “breading/crumbing”!
I am going to make my own ground pork rinds from now on since it will be cheaper by far. The key is to get the plain type. Process them until they are very fine. Store them in the freezer.
I have recently made both stuffed pork chops and chicken parmesan, and thought they were good enough to fool a non-low carber, which is my test for good taste.
I recently bought this cheese spread at a local gourmet shop, and it is too simple not to make myself. This is good for topping my flax crackers, celery, or a dollop on a steak or omelet, or anything else that strikes your fancy.
1 cup cheddar cheese
1/2 cup boursin or cream cheese
1/4 cup caramelized onions
pinch of garlic powder and salt
Bring the cheese to room temperature, sauté 1/2 a medium onion until lightly browned/caramelized to get about 1/4 cup cooked yield. Mix together in a food processor or by hand. Store in the refrigerator.
Serving Size: 1 tbsp
Amount per Serving
Calories from Fat 30.9
Saturated Fat 2.3g
Total Carbohydrate 0.74g
Dietary Fiber 0.09g