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Hubby comes home around 9 most nights, and because I like to eat dinner together, we often do not finish dinner until 930 or so. I’ve had zero exercising desire, and I really needed something to counteract the laziness that was manifesting as rolls around my midsection. And I figured it couldn’t hurt to cut out some calories and sugars at the end of the night.
Note – I have always been against super extreme low carb diets. Not for everyone, but definitely for me. I just feel like a grump when I can’t eat a piece of bread or some earthy brown rice with my meal. Maybe that’s just served as a good excuse all this time : )
My lack of blogging over the last couple months and my growing list of low carb dinners have unfortunately NOT resulted in lots of fun pictures. Sorry team.
But! Ohhh, but but but!
I have a list of ideas for you instead. I have totally trolled websites for just a simple list of inspiring combinations in the past. I don’t necessarily need recipes. Sometimes it’s just nice to be reminded that a handful of ingredients go really well together, and to then be pushed out of the nest to figure out how.
A few things to note – by low carb, I mean simply the absence of starchy foods and simple carbs. In most cases, I’ve just doubled up the vegetable serving. What I thought I was doing was getting rid of simple carbs. Ironically, in doing this, I realized that we actually ate a lot of complex carbs (whole wheat pasta, brown rice) which are good, and stayed away from a lot of the emptier carbs. But what kept us going was that we didn’t feel so heavy after our meals.
Also, I’ll add to this list periodically. I warn you, I’ve been writing every dish down, whether good or bad. It’s up to you to make it work. Let me know if anything inspires you!
May the forks be with you.
– salt & pepper blade steak with swiss chard (or other hearty, leafy green)
i kept the seasoning on the steaks simple and cooked them in a pan.
here’s one of my favorite ways to cook the greens; ironically, i’ve never used this recipe for kale: Basic Sauteed Kale.
– open faced turkey burger on portobello “bun”
you can buy pre-made turkey burgers, or make your own with ground turkey, onions, and seasoning, just like beef.
grilling large portobello mushrooms can create an awesome texture. use one or two, according to preference.
top with whatever you have, like arugula, roasted peppers, cheese (or make a fancy goat cheese sauce)…
– portobello meatball subs
okay so i tried using these like bread again. it was more of a circular sub? but who cares because it was effing delicious. i bought turkey meatballs from trader joes. they are fabulous. get some. i warmed them up, then put them in a saucepan with warm basil and roasted tomato marinara. grilled the shrooms, threw a few meatballs on top and a little shredded cheese. it was great!
– cauliflower mash with some kind of curry or indian vegetable stew (and if you’re with me, ground turkey)
i seriously, seriously, doubted cauliflower mash. i don’t like cauliflower. they make you fart. well they make me fart. it doesn’t matter anyway though because this cauliflower mash one me over. it’s too easy to not do again. cut them up, boil them until soft, then mash and add the same ingredients as you do in your favorite mash potatoes. yes i put milk. no, not as much as you would with potatoes i guess. wing it!
– turkey lasagna with zucchini noodles and spinach
cut zucchini lengthwise in 1/4″ slices. roast them until soft. (i just realized, you could probably boil them, too.) i took the cooked zucchini, layered the bottom of a pasta bowl with them, put a layer of raw spinach (they’ll wilt with the heat), a layer of ground turkey mix (already cooked ground turkey with pasta sauce, garlic, salt, pepper, whatever you like to put in there), topped with ricotta cheese, mozzerella, aaaand repeat. just use your favorite lasagna recipe, and replace the noodles with zucchini and a layer of spinach. easy.
Okay, so the only time I’ve ever had pasta carbonara is at my desk in the form of a lean cuisine. I think it’s because I always quickly wipe the drool off any menu that describes a dish as “creamy” and use all the will in my power pocket to get something that I supposedly … Continue reading health(ier) spaghetti carbonara
I’ve been a bad blogger. Bad blogger! Bad! Sorry for the delays. I’ve been busy, what can I say? But not too busy to totally forget that I wanted to make honey wheat bread again. I admit, this one came out more crumbly (and not in a good way) than the first. But it tasted … Continue reading Honey Wheat Bread Part 2
Lately I seem to have some time on my hands. My new job, while it pays well, is boring to the point of tears.
Fortunately (or unfortunately depending on who you are) I spend a good amount of time trying to figure out what to make for dinner, and that time has been well spent apparently, as a number of yummies have come out of the extra thinking.
I believe roasted beets are the new sexy . I see them all over, and even find myself gravitating weekly to the pre-packaged salad from (you guessed it) Trader Joes. So when I was looking for something new to cook, I decided to try roasting some beets. We had also recently enjoyed a wonderful Sunday brunch at a local hotspot too, and I fell in love with their roasted potatoes. So I thought I’d throw some of those in the mix.
When Tuesday rolled around, I decided to bring these two roasted delectables together in a nice, hearty salad. A roasted potato and roasted beet salad to be exact. With pecans, spicy arugula, creamy goat cheese, sweet and crunchy haricot vert and fresh cilantro (to be even exacter).
I know I always end my food-related posts by insisting that you try the recipe. That can get repetitive I’m sure. So I’ll change it up and do it in the middle of the post instead. Ready? Here goes: DO try this. It’s delicious!
Oh! And what’s a laila post without the rant? So here’s that part too: There seem to be a lot of adults around here that give me the “ew” face when I talk about some ingredient or other. My mother taught me to never say “ew” to someone else’s food. Funny, she told me that one day when I came home from school, complaining that some kids were “ew-ing” my beef tongue sandwich in pita bread that she had carefully packed me for lunch. Why I was the one to learn a lesson, I don’t know. But it’s stuck with me. And kids can be kids, but I CANNOT stand it when adults say, “ew” or “that’s disgusting,” particularly when it’s a dish from a different culture. It is sooo rude. Might I suggest that you keep your “ew,” and that nasty face, and your “that’s disgusting” to yourselves?
Since I was a child, I hated bell peppers. They just made EVERYTHING taste like bell pepper, particularly when cooked. As a matter of fact, I hated beets too! But I forced myself to try them and eventually grew to like them. Today, I still cannot eat green bell peppers when they are cooked, but will eat them with other ingredients in say, a nice salad. And if I cut the red, yellow and orange ones thin enough and cook them well, I’ve been known to use them in many a stir-fry. I first tried pickled beets and fell in love. And now, roasted beets are my new best friends.
My point is….GROW UP. Somewhere I heard or read that our taste buds change every seven years or so. Explore these changes! Do not allow yourself to be a snotty five-year old that refuses to eat their vegetables. Life’s less fun that way : )
Oh yeah, I was going to give you a recipe….watchout – you know how I like to wing it!……
Roasted Beet and Potato Salad with Honey Dijon Dressing
I had been doing some reading and stumbled upon a list of “7 of the healthiest foods you should eat but aren’t.” Among the items on the list were sardines, for their “heart-healthy, mood-boosting omega-3s” and I was surprised (although it makes sense) that because of their low man on the whole circle-of-life-totem-pole-thing-status, they don’t … Continue reading cedar plank it!
I’ve recently become a fan of pinterest, a horribly, disgustingly, ridiculously addicting website. Just check it out and you’ll hate me instantly. You’re welcome. Aaand I managed to find yet another place to find inspiration. This time (and not surprisingly) in the form of food. So then I made this… …and just like it looks, … Continue reading learn how to braid…bread, kinda.