Archive for the ‘LCHF/Paleo Recipes’ Category

Getting over carbs

Posted: October 4, 2012 in LCHF/Paleo, LCHF/Paleo Recipes

Usually when I haven’t posted for a while, it would mean that I’m not doing so well with my eating. Or I’m pregnant. Neither is true and I’ve actually been doing pretty good. I’ve gone without gluten for 3 weeks now and I have not eaten anything processed for almost 2 weeks. I’ve cooked pretty much everything I’ve eaten, next to a meal at the in-laws.

I feel pretty good. I know I am still healing and it will take a while to feel 100% but I’m feeling much better. I have more energy, I sleep better, I have gotten rid of most of my acne, though I really didn’t have much, just bumps under the skin,  I guess it was more like psoriasis or something but it’s mostly gone.

Right now I am eating quite a bit of fruit so I am still eating more carbs than I’d like, but I also have a daughter who is learning to eat solid foods and I end up eating her leftover fruit. Or I buy a whole fruit to mix for baby food and there’s only so much of a cantaloupe a baby will eat. So I have been trying to help eat them up.

It’s great that I am getting lots of nutrition from a variety of foods and I am actually really enjoying making new foods and discovering new tastes I’ve never had, new spices I’ve never tried. The food is super easy to make and tastes much better than anything I’ve had that is packaged or processed.

I would love one day, when I’m back at work or when I actually have some money, to buy a food processor and food dehydrator. I spend tons of time in the kitchen and I would rather not spend so much time chopping things. I also would love more options for snack foods to take with me and I think dried foods would be incredibly handy, especially when my little one is older and taking a lunch to school.

The dried foods you get in the store(dried fruits) are loaded with sugar and just not an option.

Last week I also had a good week for working out but this week has been a bust. I just haven’t had the time. I have also found a great Pumpkin Smoothie Recipe, it’s very yummy and I’ll be trying other recipes with Pumpkin (Muffin and pancakes) shortly.

Here’s the Smoothie Recipe if you’d like to give it a try.

Spicy Pumpkin Smoothie

1 Cup Coconut Milk ( I used So delicious Coconut Milk)

1/2 Cup Canned Pumpkin

1/2 Banana (I used a whole one though)

1 tbsp of Raisins or 1/2 100% Pure Maple Syrup

1/2 tsp vanilla extract

1/4 tsp cinnamon

1/8 tsp ginger

pinch of nutmeg, cloves and all spice

 

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I made some burger buns yesterday and I have to say they were great! I actually liked my burger even more! I admit I get sick of wrapping my burger or hotdogs in lettuce so having a gluten free burger bun is nice. I have yet to find any low carb, gluten free burger buns. I made oopsies up until now, which were ok but annoying to make..(mostly cause I hate having to seperate egg whites and whisk)

I have made these buns three times now and the first time I used coconut oil, 2nd time I used butter. I really really like the taste of butter in these more than the coconut oil.

The recipe is for one single bun but I usually make 3 or 4 depending on how many eggs I have left at the time. Either way it’s VERY easy and VERY quick to make.

Ingredients for one single bun:
•    1 egg
•    1 tablespoon coconut flour
•    1 tablespoon blanched almond flour
•    1 tablespoon coconut oil (olive oil or melted butter)
•    Pinch salt
•    1/4 teaspoon baking powder

Optional:
•    1 teaspoon nutritional yeast
•    1/4 teaspoon poppy seeds, chia seeds, sesame seeds

Preheat oven to 350 degrees F.
Add all ingredients and blend together using a hand blender or small food processor. Let the batter settle for a few minutes to thicken.
Split the mixture into two and spoon onto oiled parchment paper to make two 3-inch diameter pools of batter. Top with additional seeds if desired.
Bake in preheated oven for 10 minutes.
Use each piece as top and bottom of a burger bun.
While it is baking you can throw your burger on the grill. If you’re lucky the burger will be done by the time the bun is cooked!
Recipe submitted by Mandy, Denver, CO

I’ve been reading a lot of Swedish blogs, those in English obviously and I came across this recipe. It actually had ingredients that I already had in my cupboard and fridge, so I tried it. Basically they are a low-carb substitution for bread. I use them as hotdog and hamburger buns and they are pretty good… compared to gluten free bread I have tried in the past which was  horrible and full of sugar. Here is where I found the recipe, scroll down it’s at the bottom with a bunch of other food tips.

Don’t they look yummy? Only 6-8 grams of carbs depending on the size you make them. I take them with me when I go somewhere where there’s a bbq so I can still eat a burger and look a little more normal. Tastes good, easy to make, what more could you want? Mine didn’t look this fluffy though cause I couldn’t find my whisk to whisk the eggs so it was pretty flat but still good.

*Note if you have some extra time after writing down the recipe check out Mark’s Daily Apple Blog, he has three great stories that are sure to inspire you to change your healthy eating habits.

Ingredients

3 eggs
100 grams of cream cheese (A little over 1/3 cup, not quite half a cup)
a pinch of salt
1/2 tbsp fiberhusk (can be excluded)
1/2 tbsp baking powder (can be excluded)

  • Separate the eggs, egg whites in one bowl and egg yolks in another.
  • Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.
  • Mix the egg yolks and the cream cheese well. Add fiber husk and baking powder if you want (will make the oopsies more like bread)
  • Very gently put the egg whites into the yolk mix – try to keep the air in the egg whites.
  • Put 6 large or 8 smaller oopsies on a baking tray.
  • Bake in the middle of the oven at 300F for about 25 minutes until they turn golden.
  • Can be eaten as bread or used as a hotdog or hamburger bun. You can also put different kinds of seeds on them before baking them, such as poppy, sesame, sunflower or even salba seeds. One big oopsie can be used for a swiss roll. Add a generous layer of whipped cream and some berries.

Chicken Cacciatore8 ounces of chicken (Cut up)
1-2 tbsp olive oil
1 garlic clove minced
2 tbsp diced green onion
1/8 tsp thyme
1/2 tsp dried basil
1/4 to 1/2 cup tomato paste
1/2 to 1 cup mushrooms
Salt & Pepper to taste
1 1/4 cup chicken broth

Gluten-free!

In a large skillet brown chicken in olive oil with garlic & green onion. Add rest of ingredients & simmer until chicken is tender, about 45 minutes. Add more chicken broth if the sauce is drying up while cooking.

ChiliSo this is another recipe that I will freeze in individual servings and bring to work in my lunch along with some rice. I substitute the pinto beans with mushrooms cause I don’t really like the beans but the recipe is just as good either way!

Also if you want to cut out the extra carbs out of the chili the mushrooms are a great substitution for that too! If you want to make Veggie Chili you can replace the ground beef for 1 red onion and 8 ounces of chopped mushrooms.

1 pound lean ground beef, chicken or turkey

1 onion, chopped

1 clove garlic, minced

1 green pepper, seeded and chopped

1 teaspoon oregano

1/2 teaspoon cuminChili

1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper, or to taste

1 14-ounce can pinto beans, drained or 8 ounces mushroom

1 28-ounce can sodium-free diced tomatoes

In a nonstick dutch oven or stockpot(I use a regular old large frying pan), brown the ground meat, onion, garlic and green pepper over medium heat until the meat is fully cooked. Drain off the excess oil. Add the oregano, cumin, black pepper and beans. Stir together for 1 minute. Add the tomatoes and bring to a boil. Lower heat and simmer on low for 10 to 15 minutes, stirring occassionally.

Makes 6 servings

Nutritional Value(with beans)

Protein: 16 grams

Fat: 6 grams

Carbs: 21 grams

Conquer the fat-loss codeNutrional Value(with mushrooms)

Protein: 13 grams

Fat: 6 grams

Carbs: 11 grams

Recipe comes from Conquer the Fat-loss code by Wendy Chant.

So I was editing a video today from the launch of the CHEO Healthy Active Living centre(CLICK HERE TO SEE THE VIDEO).

I didn’t use this clip in edited Sun video but thought it was still interesting to share so I added it to my youtube channel. Can you guess what the secret ingredient is in this smoothie?