My first homemade scotch egg. I love it! So easy to make and so yummy!
I’ve heard of Scotch eggs, but had no idea what the heck they were. I remember seeing them in England during our visit and just remembered lots of ball-shaped breading. Not the biggest fan of English cuisine, I thought some mysteries are best left unsolved…or in this case untasted.
Flash forward 5 years and I’m one food curious chick. With my focus on eating only real foods, on a whim I decided to look up Scotch eggs. Turns out, with a slight change, its perfect for the low-carb way of life. The ingredients? Hard boiled eggs and sausage. Nom nom!Read More
I spent part of the morning weighing nuts before bagging them into single portions. Nuts are a great, healthy snack but be careful about overdoing it!
I’m busy coming up with quick, easy snacks for the hubby and me. This morning I spent some quality time weighing and bagging some of my favorite nuts – macadamia, walnuts and almonds.
Nuts are a great, healthy snack loaded with healthy fats and nutrients like Vitamins A, E and magnesium.
However it’s easy (too easy!) to devour large amounts without feeling full. Trust me, I’ve eaten jars of peanuts (not really a nut; it’s actually a legume!) in the past.
Lesson learned. Now I bag the nuts into single serving sizes – 1 ounce each.
I use to keep the nuts in a jar on the counter, easy access for a grab-n’-go snack (way too easy!). Now that little jar sits in my pantry. Yes, I still remember where the nuts are, but I’m more mindful before reaching for them. Read More
I made my first fat bomb this afternoon. The primary ingredients are coconut oil, butter, unsweetened peanut butter and chocolate. 1 small cup is a single serving and more than enough to fill you up.
Since my way of eating is low carb/high fat, I shoot for a daily caloric intake of 70% fat, 25% protein and 5% carbs. That seems to be my sweet spot for weight loss. Some days that’s easier said than done. Enter ‘Fat Bombs.’
Fat bombs are small (and I do mean small) treats that are high concentrations of fat (talking 90%+) that give a boost of energy and help you feel satiated longer.
It really is impossible to eat a lot of fat bombs. Eating fat alone fills you up quickly and for a long, long time. Read More
Turns out the carb count listed on yogurt nutrition labels isn’t correct. Plain, full fat Greek yogurt is back in my fridge.
I love yogurt, but the sugar and carb count was too high a price to pay during my weight loss journey. I stay away from foods with a carb count above 10g and sadly yogurt falls into that category. The only exception to this rule is for berries, but I never eat the full serving size (keeping the net carbs under 6g).
Yesterday I got a wonderful surprise while reading 500 Low-Carb Recipes by Dana Carpender. Turns out the nutrition label on yogurt isn’t correct.
How is the content on food labels determined?
The government requires companies to calculate the carbs in food “by difference.” You see, food makers have to measure everything – calories, fats, protein, water and anything else – in food. Once done, the assumption is that everything leftover are carbs.
The carb count on the nutrition label of fermented milk (think yogurt and buttermilk) is wrong because it actually includes the lactic acid that the bacteria produces after it eats most of the lactose.
While it works with most foods, fermented milk acts differently. To make yogurt or buttermilk, bacteria are added and kept warm until the bacteria grows. This is what gives yogurt its thick texture and tangy taste. The bacteria eat up almost all the lactose (milk sugar) and turn it into lactic acid. So the standard nutrition calculation is counting that lactic acid as a carb.
In their book The GO-Diet, doctors Jack Goldberg and Karen O’Mara recommend counting 1 cup of plain yogurt as 4g of net carbs.
Which Yogurt Is Best For Low Carb?
I’m avoiding all nonfat or low fat yogurt. Also any flavored yogurt or with fruit added. Why?
The amount of added sugar. Food companies add a lot of sugar to replace the fat they took out. Otherwise the yogurt would taste like crap.
My new snack – 1/2 cup of plain full fat Greek yogurt, 1/4 cup of mixed berries and a dash of cinnamon. Yummy and only 5g of net carbs.
I’m going with plain full fat Greek yogurt. Full fat provides a more creamy texture and taste. Greek yogurt has the added protein that’s always awesome. Besides, I can add my own flavors — cinnamon, fresh berries or vanilla extract.
Strangely enough, finding a full fat Greek yogurt isn’t that easy. Thanks to our government pushing the unhealthy low-fat diet fad for nearly 60 years, none of the major American food companies make full fat Greek yogurt. If I wanted full fat Greek yogurt, I needed a Greek import.
Unfortunately, Wegmans only has one brand, Fage. Nothing wrong with Fage (it’s delicious), but I’d like the idea of trying different products and finding the best one for me. Sigh…
Oh well, I may have to head over to Whole Foods next weekend to see what they have on tap.
This little side dish is a great way to play with veggies. Next time I plan to add broccoli and diced red pepper to my Cauliflower Muffins.
Made with cauliflower, almond four and flax seeds, these spongy muffins are a nifty little side dish for dinner. This recipe is from George Stella’s The Complete Low-Carb Cookbook. The recipe makes 12 muffins total, so you’ll have plenty of leftovers.
I did make the mistake of chopping the cauliflower too small, which resulted in over cooking it. The cauliflower ended up too mushy rather than crunchy in the muffin. Lesson learned for next time.
While the bacon, cheddar and Parmesan makes for a nice flavor, I needed a little more punch. I ended up salting my muffins and melting a little butter on top. Yum! Read More
My bacon wrapped jalapeño poppers came out delicious, but I made a few boo-boos in making them. I’ve corrected those in the recipe.
Sunday night I got the craving for Jalapeño poppers. These are great low carb treats that satisfy your craving for tasty, spicy appetizers. Lucky for me I had some bacon in my fridge. I decided to wrap each stuffed jalapeño in the best tasting meat around!
Jalapeño poppers are one of the easiest snacks to make. Tossing bacon into the mix doesn’t complicate the dish. It makes it more wholesome and delish! Read More
Lately I’ve craved frozen custard and unfortunately, we happen to live by the most awesome frozen custard shop on the planet. I gave into my cravings on Sunday with a double scope of chocolate. Of course I tell myself that frozen custard is lower in carbs than regular ice cream. That is true, but if I really wanted to lower the carbs and satisfy my cravings, I should’ve ordered vanilla.
But where’s the fun in that?
Well those cravings are kicking in today. Why? Because that awesome shop has a chocolate peanut butter flavor today. Two of my favorites combined…crap!
Thankfully I came across this chocolate-peanut butter smoothie recipe compliments of Greenlitebites.com. The recipe calls for PB2 – powdered peanut butter. Ladies in my Weight Watchers meeting swear by PB2. I guess in powdered form it lowers the fat significantly. But since I eat low-carb/high fat, I’ve stayed away from it. But for a kick-ass smoothie, I might be willing to break down and pick up a jar.
The carb count on this recipe is high, but it is still less than the custard version I’m drooling over. I might have to give it a try when I’m back from Savannah. Until then, I need to stay strong!
Easy and tasty. I call them cups, but really it’s more of a wrap. I just tend to over stuff the wrap with goodness and it becomes more of a cup.
There are days where I don’t have a meal planned for lunch and I just have to wing it. Today was one of those days. Looking in my fridge I had grilled chicken breasts (with this BBQ rub), bibb lettuce and salsa. Presto — Chicken Tacos!!
A simple, healthy small meal that I can whip together. Plus it’s very paleo, Weight Watchers and low carb friendly! The “tacos” really hit the spot after today’s workout. I used 4 large bibb lettuce leaves (great for crunch) and a 6-ounce chicken breast. What really made it was the fresh salsa! Delish!
Fresh salsa makes most dishes taste amazing and is a good substitute for salad dressings. I always keep some in my fridge. Now, I make a pretty mean salsa, but I had to try this recipe by the Food Network’s Alton Brown. I’m not sure, but I think the ancho chilies and the roasted jalapeños that add to its awesomeness.
Perhaps I’ll work on my salsa over the weekend. If I can perfect it, I’ll share. In the meantime, try making Alton Brown’s amazing salsa.
Dot’s Chicken Lettuce Tacos with Fresh Salsa
Net Carbs: 6g
Weight Watchers PointsPlus: 8
Kale chips satisfy the salty and crunchy cravings for potato chips. I enjoyed a batch as I watched the Seahawks pummeled the Broncos.
If I could pick just one junk food that I could eat without consequences, I’d pick potato chips. Sure chocolate is tasty, but my taste buds prefer the salt to the sweet, the crunch more than the smooth.
Thanks to kale (of all things!), I can enjoy that salty, crunchy taste again. I know there are some of you out there who believe kale chips taste better than regular potato chips. Well you are crazy and should be shunned by polite society. Seriously, have you tried these?
Kale isn’t better, but it’s a good substitute when you need a fix.