Tag Archives: low carb

1972 Recipes, Breakfast, Journal, Level 1, Levels 2 And Above, Recipe

Scrambled Eggs with Spicy Ham

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I am adding the 7 day menu from the Dr. Atkins’ Diet Revolution (1972) book to the About 1972 Atkins page. In doing so, there are dishes listed that I have not posted to my blog (until today). Get ready for some posting craziness! 🙂


Scrambled Eggs with Spicy Ham
Serves 2
4 thin slices boiled ham
Mustard sauce
2 Tablespoons butter
4 eggs
Salt
Pepper
1 Tablespoon heavy cream
Cut ham in half to make squares.
Spread with Mustard Sauce.
Melt butter in skillet.
Beat eggs with cream, salt, and pepper and scramble in the butter until lightly cooked.
Spoon out some scrambled egg in center of each square, roll up, fasten with toothpicks, and serve hot.
Total Grams 4.0
Grams Per Serving 2.0
From the Dr. Atkins’ Diet Revolution (1972)

Appetizers, Level 1, Levels 2 And Above, Lunch, Recipe

Horseradish Deviled Eggs (made them and changed it up)

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Well, I finally got around to making these but changed it up a bit and LOVE THEM! A side note: I noticed, when I checked the original recipe in my post last week, I neglected to include the link to the actual recipe. If you notice that on others, please let me know.
Here’s the original recipe: http://www.epicurious.com/recipes/food/views/Ham-and-Horseradish-Stuffed-Eggs-10205
And here’s what I did:
6 Eggs
2 Tablespoons Mayonnaise
1 Tablespoon Sour Cream
2 teaspoons prepared Horseradish
1/2 teaspoon Grainy Mustard
1 slice thick-cut Bacon (streaky or whatever kind you have), minced
Salt and Pepper to taste
Same directions as any deviled eggs (hard boil the eggs, peel, slice in half, dump the yolks in a bowl, mash them, mix with the rest of the ingredients, then fill up the egg white halves). Let them sit in the refrigerator for about half an hour to let the flavors blend. YUM! Great breakfast! 🙂

Dinner, Journal, Levels 2 And Above, Recipe, Sauces

Horseradish Cream

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Since I have been craving horseradish, I finally bought some.  We also bought a tri tip to cook over some hardwood charcoal (the best smell in the world).  So, I looked around the web for some recipes and couldn’t figure out which one to try.  I pretty much just made it up as I went along and am very happy with the result.
This is the brand (and style) I bought.  Looking at the prepared creams, I saw that every single one had corn syrup in it.

UPDATE: It turns out I know the wife (Facebook friend: amazing what you miss when all you talk about is food, crafts and politics lol) of THE grower of the horseradish used by Beaverton Foods (the makers of Tulelake Horseradish)!  If you are on Facebook, please like their page: Organic Horseradish Roots – Tulelake, CA.

tulelake_old_fashioned_horseradish_front
And here’s what I came up with.  It is amazing how flexible this is, depending on your tastes.  I just added a bit of this and that until I was happy.  Now, I have more than enough to satisfy my craving!

Horseradish Cream

  • 4 Tablespoons prepared Horseradish
  • 1/2 cup (4 ounces) Sour Cream
  • 3 to 4 Tablespoons Mayonnaise
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon Prepared Mustard
  • 1/4 to 1/2 teaspoon Black Pepper
  • 1 teaspoon Splenda (or other sweetener)

Mix it up and let it sit.  How long?  I let it sit for about an hour while we were finishing the tri tip and letting it rest.  All these amounts are approximate.
I started with just sour cream and it was too bland.  Added a pit of mayonnaise and it got better.  Then just kept adding a bit of this and that until I loved the flavor.  I’m pretty sure I ended up adding another Tablespoon of Horseradish in the end.  I ate about 1/2 cup with dinner (yeah, that much) and ended up with roughly 1 cup leftover.  I split that between 2 1/2-pint jars: one for the fridge and one for the freezer.

Appetizers, Breakfast, Dinner, Journal, Levels 2 And Above, Lunch, Recipe

Broccoli Cheese Waffles – My Attempt

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I know I reblogged this recipe just a few days ago but I had to try making it NOW.  Well, I originally made this video for a small group of friends (that’s why the quality of the camera work is lacking) but thought I would share my experience with all of you.  I will make these again but like Shannon did!


Here’s the recipe:
http://theprimitivepalate.com/2015/02/23/broccoli-cheese-waffles/
Ingredients:
1 head of fresh broccoli (you will only need 1 cup processed)
1 cup mozzarella shredded cheese
1/3 cup Parmesan cheese
2 whole eggs
2 tablespoons Mrs. Dash Spice (I like garlic & herb)
2-3 tablespoons fresh chives
2-3 tablespoons fresh parsley
And here’s what Shannon (mydiabetesandme) came up with:
https://mydiabetesandme.wordpress.com/2015/02/25/school-is-closed-again-tomorrow-but-tacos-make-life-worth-living/

Appetizers, Journal, Levels 2 And Above, Lunch, Recipe

Cauliflower Crust Grilled Cheese

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Now, this looks really tasty!

http://www.theironyou.com/2014/05/cauliflower-crust-grilled-cheese.html


Ingredients
Makes 2 grilled cheese sandwiches
Cauliflower crust “bread” slices
1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 free-range organic egg, lightly beaten
½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ teaspoon fine grain sea salt
¼ teaspoon ground black pepper
Grilled cheese
1 tablespoon butter, room temperature
⅓ cup / 3 oz / 85 gr sharp cheddar cheese, grated/shredded, room temperature

Level 1, Levels 2 And Above, Recipe

Diabetic Cookery – Published 1917

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Well, a link to this cookbook was posted today and, since I’m a nut for old cookbooks, I had to check it out.  What surprised me is the fact that this cookbook seems to support a low carbohydrate lifestyle!

Look what I found!  Someone who has cooked from this book! http://asweetlife.org/feature/resurrecting-a-diabetic-cookbook-from-1917/

You can download this from the link or scroll to the bottom.
https://openlibrary.org/books/OL7095821M/Diabetic_cookery

It supports the use of “diabetic flours” (one of which is almond flour) in bread making and it lists free foods (those you can eat to your heart’s content) as mostly meats and low carbohydrate veggies.


Unfortunately, some of the items needed may not be available any longer.
Aleurnat Flour: Made from aleurone, a protein found in protein granules of maturing seeds and tubers. If there is someone smarter than me who can figure out if this is available for purchase anywhere, please share!


The following is from New and Nonofficial Drugs …: Containing Descriptions of the Articles which Stand Accepted by the Council on Pharmacy and Chemistry of the American Medical Association (Google eBook)



I have barely skimmed through it but I’m excited!  I hope we can find some of the alternatives used then.

diabeticcookeryr00oppeialaDownload
Desserts, Levels 2 And Above, Recipe

Pumpkin Cake with Cream Cheese Frosting (Gluten-Free & Sugar-Free)

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And to complete my visual sugar high, there’s this:

http://www.intoxicatedonlife.com/2012/11/06/gluten-free-pumpkin-cake-with-cream-cheese-frosting-sugar-free/
Ingredients
Pumpkin Cake
1/4 cup melted butter
2 cups pureed pumpkin
1 cup granulated xylitol
1/2 teaspoon pure stevia extract
8 eggs
1 teaspoon vanilla
1 teaspoon sea salt
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup coconut flour
1 1/2 cup almond flour
Creme Cheese Frosting
12 ounces cream cheese (softened)
1 stick butter
1 teaspoon vanilla
1/4 teaspoon pure stevia
1 cup powdered xylitol (you can easily use a coffee grinder or food processor to powder your granulated xylitol)

Fitness, Health

Secrets From Your Personal Trainer – Give It a Year to Lose Weight

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This really is the secret to long-term success: give yourself time.  If you don’t see immediate progress, give it more time.  Some people (like I have mentioned before) see tons of weight come off immediately (or at least it seems that way) while others have bodies that are more stubborn than some.  See, my initial frustration at my lack of weight loss was why it was so easy for me to quit back in 2010.  Once I changed my focus from weight loss to better health, I developed the patience to persevere.  So, read this article for a bit of a true reality check.  🙂
http://exercise.about.com/od/gettingweightlossresults/fl/Secrets-From-Your-Personal-Trainer-What-We-Wish-We-Could-Say.htm

It takes more than a few tries to get through these stressful interruptions while still exercising, still eating right and still taking care of yourself. You’ve got years, decades, maybe even a lifetime of ingrained habits to contend with. Think about how long you’ve been:
Cleaning your plate
Stress or emotional eating
Sleeping until the last possible moment, rather than getting up and exercising
Stopping for fast food on the way home because you’re too tired and too hungry to make dinner
Eating out because you don’t have anything to make for a healthy dinner
Not even knowing how to make healthy dinners
Sitting for hours a day, leaving you with a stiff, achy body that feels too much pain or discomfort to exercise
Dealing with fatigue or lack of energy with caffeine or energy drinks rather than physical movement

Appetizers, Level 1, Levels 2 And Above, Lunch, Recipe

Smoked Mackerel Pate with Griddled Toast & Cress Salad

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No, do not eat the griddled toast.  🙂  I love these pate/spread recipes (do a search and I’m sure I’ve share quite a few here).  Maybe I love these recipes so much because I grew up eating Underwood deviled ham, chicken, liver, liverwurst, etc.  Although back then I did either eat them with crackers or bread, it was not rare for me to just eat it with a fork.  Yum!

http://www.jamieoliver.com/recipes/fish-recipes/smoked-mackerel-pate-with-griddled-toast-and-cress-salad/
Ingredients
    400 g smoked mackerel, from sustainable sources, ask your fishmonger
    200 g low-fat cream cheese (AND, why would you use low-fat?)
    3 lemons
    1 small bunch fresh flat-leaf parsley, leaves picked
    2 small punnets cress, snipped
    2 sticks celery, finely sliced, plus some of the celery leaves
    extra virgin olive oil
    6 slices bread

Level 1, Levels 2 And Above

New Blog For You to Follow – thesoupystovetop

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You need to check out this blog!  I just clicked on one of the posts and my mouth is already watering!
http://thesoupystovetop.wordpress.com/
and
https://ketorat.wordpress.com/