Food updates
I've been keeping a food journal the past couple of weeks to monitor the things that BJ and I are eating. I think keeping a log helps to keep yourself in check to avoid "bad" foods. We've been experimenting with so many different types of recipes - I've fallen way behind on keeping my blog up to date on the latest happenings.
Low Carb "Cheese" Taco's
We really don't miss much from the bread world. But occasionally we like to have something that resembles an old favorite. Taco's are no exception. We found a way to make taco shells by using shredded cheese - and that's it! We used Zesty Nacho Taco cheese fine shreds, and placed them on a parchment lined plate - spread the cheese out evenly into a 5-6 inch circle - making sure no obvious holes are showing. Place the plate in the microwave for 45 seconds or until the cheese turns a golden brown - remove, and immediately take the parchment paper and fold in half, but leave enough space between the two sides of the cheese taco for the filling. Hold it there for a few seconds to allow the cheese to firm back up - and you will end up with a very crispy cheesy result. These are fantastic, and take only minutes. We loaded ours up with grass fed taco meat, shredded iceburg lettuce, salsa, and a little more shredded cheese. Divine!
Low Carb Coconut Waffles
I do not, generally, like things made with coconut flour - or coconut anything, really. It has a grainy texture that I don't find pleasant in food. These waffles, however, are the exception. They taste just like waffles, and are completely satisfying. We make these every weekend on Saturday.
4 TBSPN Melted butter
6 Eggs
3 TBSPN Swerve sweetener (Do not substitute 3 TBSPN Truvia - it makes it way too sweet - cut down on the amount of sugar if using a different type of sweetener)
1/2 Tsp Salt
1/2 Tsp Baking Powder
1/3 Cup Coconut Flour
< We have a ninja blender, so that is what we use to mix this up - but any blender should do. Combine eggs and melted butter in blender first. Make sure it is completely incorporated. Next, add the Swerve, salt, and baking powder, blend again. Lastly, add the coconut flour - and blend. Allow mixture to stand for a few minutes to allow the coconut flour to thicken the mixture. If it is too thick and not pourable, add a little bit of water to thin out and mix in with a spoon.
Heat your waffle iron, and spray with coconut spray or your preferred spray. Laddle in enough mixture to fill the wells, and close lid. This will make approximately 4-5 waffles per batch. To make the batter go further, add a little bit of water to thin it out - the more waffles you get - the less carbs they are.
Lobster topped Salmon with Pecan Crumble
We love fish - we love seafood - we basically love almost everything. But lately we've been on a huge seafood / fish kick that isn't dying down anytime soon. This here is a Lobster creamcheese mixture atop Salmon with a Pecan crumble. It sounds complicated - but it's not. I have the attention span of a gnat, so if I can do this - anyone can.
Crumble topping:
2 TBSPN Almond flour
2 TBSPN Coconut flour
1 TBSPN Truvia brown sugar
4 ounces pecans, chopped
6 TBSPN Melted butter
Place all ingredients in a bowl, and mix, until crumble forms. Place in refrigerator to set up.
Lobster cream cheese mixture:
8 Ounces cream cheese
6 ounces Lobster (or Crab) meat
Old bay seasoning - 1 tsp
Oregano - 1 tsp
Dill - 1 tsp
Salt - pinch
Place cream cheese in microwave safe bowl, and soften for a few seconds on high. Add in the Lobster (or crab) meat, along with seasoning. Mix well.
We bought a plank of salmon and cut it up into individual portions - you can do that or you can cook the plank. Pat dry the salmon, and evenly spread the seafood cream cheese mixture over the salmon with a spatula. Sprinkle the Pecan Crumble over top. Bake in a 400 degrees for 20 minutes, or until cooked through. You must pre-heat the oven before putting the salmon in - otherwise the center will not cook.
So, these are some of the things we've been eating the past few weeks, keeping us satisfied and on track. More to come, we're always cooking something!
Low Carb "Cheese" Taco's
We really don't miss much from the bread world. But occasionally we like to have something that resembles an old favorite. Taco's are no exception. We found a way to make taco shells by using shredded cheese - and that's it! We used Zesty Nacho Taco cheese fine shreds, and placed them on a parchment lined plate - spread the cheese out evenly into a 5-6 inch circle - making sure no obvious holes are showing. Place the plate in the microwave for 45 seconds or until the cheese turns a golden brown - remove, and immediately take the parchment paper and fold in half, but leave enough space between the two sides of the cheese taco for the filling. Hold it there for a few seconds to allow the cheese to firm back up - and you will end up with a very crispy cheesy result. These are fantastic, and take only minutes. We loaded ours up with grass fed taco meat, shredded iceburg lettuce, salsa, and a little more shredded cheese. Divine!
Low Carb Coconut Waffles
I do not, generally, like things made with coconut flour - or coconut anything, really. It has a grainy texture that I don't find pleasant in food. These waffles, however, are the exception. They taste just like waffles, and are completely satisfying. We make these every weekend on Saturday.
4 TBSPN Melted butter
6 Eggs
3 TBSPN Swerve sweetener (Do not substitute 3 TBSPN Truvia - it makes it way too sweet - cut down on the amount of sugar if using a different type of sweetener)
1/2 Tsp Salt
1/2 Tsp Baking Powder
1/3 Cup Coconut Flour
< We have a ninja blender, so that is what we use to mix this up - but any blender should do. Combine eggs and melted butter in blender first. Make sure it is completely incorporated. Next, add the Swerve, salt, and baking powder, blend again. Lastly, add the coconut flour - and blend. Allow mixture to stand for a few minutes to allow the coconut flour to thicken the mixture. If it is too thick and not pourable, add a little bit of water to thin out and mix in with a spoon.
Heat your waffle iron, and spray with coconut spray or your preferred spray. Laddle in enough mixture to fill the wells, and close lid. This will make approximately 4-5 waffles per batch. To make the batter go further, add a little bit of water to thin it out - the more waffles you get - the less carbs they are.
Lobster topped Salmon with Pecan Crumble
We love fish - we love seafood - we basically love almost everything. But lately we've been on a huge seafood / fish kick that isn't dying down anytime soon. This here is a Lobster creamcheese mixture atop Salmon with a Pecan crumble. It sounds complicated - but it's not. I have the attention span of a gnat, so if I can do this - anyone can.
Crumble topping:
2 TBSPN Almond flour
2 TBSPN Coconut flour
1 TBSPN Truvia brown sugar
4 ounces pecans, chopped
6 TBSPN Melted butter
Place all ingredients in a bowl, and mix, until crumble forms. Place in refrigerator to set up.
Lobster cream cheese mixture:
8 Ounces cream cheese
6 ounces Lobster (or Crab) meat
Old bay seasoning - 1 tsp
Oregano - 1 tsp
Dill - 1 tsp
Salt - pinch
Place cream cheese in microwave safe bowl, and soften for a few seconds on high. Add in the Lobster (or crab) meat, along with seasoning. Mix well.
We bought a plank of salmon and cut it up into individual portions - you can do that or you can cook the plank. Pat dry the salmon, and evenly spread the seafood cream cheese mixture over the salmon with a spatula. Sprinkle the Pecan Crumble over top. Bake in a 400 degrees for 20 minutes, or until cooked through. You must pre-heat the oven before putting the salmon in - otherwise the center will not cook.
So, these are some of the things we've been eating the past few weeks, keeping us satisfied and on track. More to come, we're always cooking something!
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