tag:blogger.com,1999:blog-90993001771968395862024-02-22T11:09:08.622-08:00The Bacon ThiefHealthy eating and wholesome livingThe Bacon Thiefhttp://www.blogger.com/profile/10564180457069399626noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-9099300177196839586.post-63230757751942770652013-07-30T06:49:00.000-07:002013-08-02T16:14:37.457-07:00Japanese Coffee Jelly Drink (Low-Carb, Gluten-Free, Paleo/Primal)<div class="separator" style="clear: both; text-align: center;">
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I don't see it very often in the United States, but coffee jelly is actually a pretty popular drink in Japan. It's served about a million and one ways over there, but my favorite way to eat coffee jelly is simply by serving it with milk or cream. It makes for an excellent summertime pick-me-up, plus there's something about a glass of jelly that is very refreshing to look at. When you've let it sit for a long enough time, the color of the coffee actually melds with the white of the cream, giving the drink a lite, mocha tan. Speaking of mocha, you can add chocolate liquor to the coffee (while it's still liquid) or milk for a nice kick.<br />
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One serving of low-carb coffee jelly drink is<b> 2 grams of carbs</b>.<br />
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<b>Ingredients (serves 2)</b><br />
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<li>1/2 oz unflavored gelatin </li>
<li>2 c freshly brewed coffee</li>
<li>2 tbsp pure maple syrup (paleo/primal) or 6 tsp Splenda (low-carb)</li>
<li>1 tsp vanilla extract </li>
<li>2 c almond milk or cream (or a mixture of both)</li>
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<li>Add sweetener and vanilla extract to piping hot coffee. Stir in the gelatin until completely dissolved. Chill in the refrigerator until soft-set, about 2 hours. </li>
<li>Scoop some jello into a glass cup. Stir in almond milk or cream. Top with whipped cream, if you like.</li>
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<b><u>Nutritional Info</u></b> (for the entire <b>paleo/primal</b> recipe)</div>
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Calories: 217 calories</div>
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Total fat: 5 grams (using almond milk)</div>
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Total carbs: 30 grams</div>
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Dietary fiber: 2 grams</div>
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Net carbs (entire recipe): 28 gram</div>
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Protein: 19 grams</div>
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<b><u>Nutritional Info</u></b> (for the entire <b>low-carb</b> recipe)</div>
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Calories: 117 calories</div>
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Total fat: 5 grams (using almond milk)</div>
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Total carbs: 6 grams</div>
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Dietary fiber: 2 grams</div>
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<b>Net carbs (entire recipe): 4 grams </b></div>
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Protein: 19 grams</div>
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The Bacon Thiefhttp://www.blogger.com/profile/10564180457069399626noreply@blogger.com0tag:blogger.com,1999:blog-9099300177196839586.post-82559892258065054272013-07-22T07:53:00.001-07:002013-07-22T08:05:11.590-07:00Rasmalai (Low-Carb, Gluten-Free, Primal)<div class="separator" style="clear: both; text-align: center;">
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When I made this, I actually went through the whole process of making the paneer from scratch. You need quite a bit of milk to yield the amount needed for this recipe, but the recipe is very simple and also kind of rewarding to make. Maybe it's because I never made cheese from scratch before, but I couldn't get over the fact that I was making cheese. It's just such a "gourmet" thing to do. Making paneer from scratch is time-consuming though, so I decided to just adjust this recipe to a one step ricotta paneer I learned about from my friend's mother. But if you want the experience of making your own paneer for rasmalai, <a href="http://www.manjulaskitchen.com/2007/12/02/ras-malai/" target="_blank"><b>here</b></a> is a link to get you started. </div>
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For those doing low-carb, rasmalai using Splenda as a sweetener comes to <b>6.6 grams of carbs</b> per serving. </div>
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<a name='more'></a> <b>Ingredients (5 servings)</b><br />
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<li>16 oz ricotta </li>
<li>2 c almond milk</li>
<li>1 c heavy or whipping cream</li>
<li>1 tsp cardamom seeds</li>
<li>1 clove</li>
<li>1/2 c raw honey (primal) or a 1/2 c Splenda (low-carb)</li>
<li>Chopped pistachios</li>
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<li>Preheat the oven to 350 degrees. Mix ricotta with 1/4 c of sweetener. Spread the ricotta mixture all over a baking sheet, to about 1/2 an inch thick. Bake the ricotta for 25 minutes. </li>
<li>While the ricotta is baking, add milk, cream, and remaining half of the sweetener to a pan. Let the mixture come to a boil on medium-high heat, stirring constantly until the mixture reduces. </li>
<li>While the mixture is reducing, place both the cardamom seeds and clove in a strainer, and let them steep in the boiling liquid for about 5 minutes, or until they both start to flavor the milk to your liking. Reduce the milk mixture by 1/3, then set aside to cool. </li>
<li>Once the ricotta is done baking, cool for about 10 minutes, then cut into squares or circles. Place the ricotta into a container, then pour the milk mixture over the ricotta. Place the container into the fridge until the rasmalai is completely chilled. Garnish with chopped pistachios when ready to serve. </li>
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<b><u>Nutritional Info</u></b> (for the entire <b style="text-decoration: underline;">primal</b> recipe)</div>
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Calories: 2032 calories</div>
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Total fat: 152 grams</div>
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Total carbs: 127 grams</div>
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Dietary fiber: 2 grams</div>
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Net carbs (entire recipe): 125 grams </div>
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Protein: 58 grams<br />
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<b><u>Nutritional Info</u></b> (for the entire <b><u>low-carb</u></b> recipe)</div>
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Calories: 1696 calories</div>
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Total fat: 152 grams</div>
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Total carbs: 35 grams</div>
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Dietary fiber: 2 grams</div>
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<b>Net carbs (entire recipe): 33 grams </b></div>
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Protein: 58 grams</div>
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<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></a>The Bacon Thiefhttp://www.blogger.com/profile/10564180457069399626noreply@blogger.com4tag:blogger.com,1999:blog-9099300177196839586.post-82252918099089387842013-07-15T08:00:00.000-07:002013-07-22T10:01:07.633-07:00Spicy Banana Fritters (Gluten-Free, Paleo)<div class="separator" style="clear: both; text-align: center;">
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This fritter is inspired by the Puerto Rican dish,<b> <a href="http://latinfood.about.com/od/appetizersandsnacks/r/alcapurrias.htm" target="_blank">Alcapurria</a></b>. In the original recipe, banana and taro root masa are used to envelope seasoned ground meat. The wrapping portion can get a bit messy and difficult to get right, so I skipped that part, and just added my cooked and seasoned meat to the masa. The original recipe also calls for sazon with achiote and other flavorings, but I just chose the spices I already had in the kitchen. It is a very versatile recipe, so experiment with it! I actually made the batch pictured above a few weeks ago, but there was something off about the seasonings I used in my first batch, so I gave it another go about a week ago. I added cumin and cinnamon, and wow, what a difference it made. </div>
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<b>Ingredients (4 servings)</b></div>
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<li>2 green bananas</li>
<li>1 lb of taro root</li>
<li>1/2 lb of ground beef, pork, or turkey</li>
<li>2 cloves garlic</li>
<li>1/4 c chopped onion</li>
<li>2 tsp crushed red pepper flakes</li>
<li>1 tsp cinnamon</li>
<li>1 tsp oregano</li>
<li>2 tsp cumin</li>
<li>4 tsp paprika</li>
<li>Salt and pepper to taste</li>
<li>1 1/2 tbsp olive oil</li>
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<li>Peel and grate both the banana and the taro root, using either a food processor or a hand-held grater (Optional step: once grated, you can process the mixture to a finer consistency if you have a food processor.) Add 2 tsp of the paprika, 1 tsp of the cumin, salt, and pepper. Mix everything together until well combined, then reserve in the refrigerator. </li>
<li> On medium heat, cook garlic and onion in a pan until the onion is translucent. Add ground meat to the pan, along with the cinnamon, oregano, crushed red pepper flakes, the remaining cumin and paprika, salt, and pepper. Cook until the meat is browned, then let cool for about 10 minutes.</li>
<li>Bring about an inch of olive oil in a frying pan up to medium high heat. Combine meat mixture with the shredded banana/taro mixture. Spoon rounded tablespoons of the mixture into the hot oil. Let the fritters fry for about 3 minutes on each side. Drain the cooked fritters on paper towels and immediately sprinkle with salt and pepper.</li>
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<u><b>Nutritional Info</b></u> (for the entire recipe)</div>
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Calories: 1344 calories</div>
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Total fat: 100 grams</div>
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Total carbs: 64 grams</div>
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Dietary fiber: 11 grams</div>
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Net carbs (entire recipe): 53 grams </div>
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Protein: 41 grams</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDE51_iRF4si2D7LPC8E8atFxJgNIKKoEVpcAJRiLysDg77Z5GhCNU2hqoEQapw1oY7Zv_C2pFb-MqfztxsVKwSwuVYBz4geN_nl4Gz3IFgdu4mZCFvnkkggwT-pwnkH00lyfQlL243oM/s1600/IMG_0979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDE51_iRF4si2D7LPC8E8atFxJgNIKKoEVpcAJRiLysDg77Z5GhCNU2hqoEQapw1oY7Zv_C2pFb-MqfztxsVKwSwuVYBz4geN_nl4Gz3IFgdu4mZCFvnkkggwT-pwnkH00lyfQlL243oM/s400/IMG_0979.JPG" width="400" /></a></div>
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<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></a>The Bacon Thiefhttp://www.blogger.com/profile/10564180457069399626noreply@blogger.com2tag:blogger.com,1999:blog-9099300177196839586.post-22051545214369798972013-07-08T08:12:00.001-07:002013-07-15T08:01:33.983-07:00Spicy Tuna Roll-Ups (Low-Carb, Gluten-Free, Paleo)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrvJfs1z9RTU-y7CNrGddvW1HwpjP9Q5DJuGtfgr1Wz7jBtq5Ja1sK_MtJZTFiymo6CQfmko5cdvB7dI0hItIPqE1_1LxB1QWtsloSUBWUZROU3orPVHkNZD_Tr36dpCYtb4DRnEiaWQ/s1600/IMG_1086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrvJfs1z9RTU-y7CNrGddvW1HwpjP9Q5DJuGtfgr1Wz7jBtq5Ja1sK_MtJZTFiymo6CQfmko5cdvB7dI0hItIPqE1_1LxB1QWtsloSUBWUZROU3orPVHkNZD_Tr36dpCYtb4DRnEiaWQ/s400/IMG_1086.JPG" width="321" /></a></div>
I've been wanting to try this recipe out for a while now. I first got the idea when I saw <a href="http://www.youtube.com/watch?v=a1Gxq7pQxEI" target="_blank">this video</a> on YouTube. I can't even fathom having that much finesse with a knife, so I had to think of alternative way to make cool sushi rolls. I found that using a peeler to make slices down the length of either zucchini or cucumber achieves nearly the same results, though I have to say, the sushi in the video looks way more fancy and put together. You could of course try to learn the technique shown in the video. All it takes is a sharp knife and a lot of practice. I might even give it a shot some day, once I feel confident enough with a blade.<br />
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This entire recipe feeds about two people, with about <b>3.5 grams of carbs per serving</b>. These are best eaten right after they are made, since--after a few hours--the avocado starts to brown.<br />
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<a name='more'></a><br />
<b>Ingredients (makes 16-20 pieces)</b><br />
<ul>
<li>1 medium size zucchini or cucumber</li>
<li>1 5-oz can tuna</li>
<li>1/2 avocado</li>
<li>1 1/2 tbsp mayonnaise (you can make your own using <a href="http://allrecipes.com/recipe/home-made-mayonnaise/" target="_blank">this recipe</a>)</li>
<li>1 tsp crushed red pepper</li>
<li>2 tsp lemon or lime juice</li>
<li>Salt and pepper, to taste</li>
<li>Cayenne, to garnish</li>
</ul>
<div>
<ol>
<li>Cut the zucchini in half length-wise. Using a peeler, peel the zucchini's cut, flat side from end to end in order to get one long and flat slice of zucchini. Do this to both halves of the zucchini until about 20 slices are obtained. (You might have to cut away at the zucchini lengthwise so that it's width will match the width of your peeler.)</li>
<li>Drain the tuna (make sure it's as dry as can be), then add it to a mixing bowl along with the avocado, mayo, crushed red pepper, lemon juice, salt, and pepper. Mash everything together with a fork. </li>
<li>Take a slice of zucchini and spread about a teaspoon's worth of the tuna-avocado mixture all over the slice, from end to end. Roll the zucchini up and place it on a platter. Repeat for the rest of the zucchini slices. </li>
<li>Cover and refrigerate the zucchini roll-ups for about 10 minutes, then garnish with cayenne and serve immediately. </li>
</ol>
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<u><b>Nutritional Info</b></u> (for the entire recipe)</div>
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Calories: 539 calories</div>
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Total fat: 32 grams</div>
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Total carbs: 18 grams</div>
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Dietary fiber: 11 grams</div>
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<b>Net carbs (entire recipe): 7 grams</b> </div>
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Protein: 32 grams</div>
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<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></a>The Bacon Thiefhttp://www.blogger.com/profile/10564180457069399626noreply@blogger.com2tag:blogger.com,1999:blog-9099300177196839586.post-12335674114478132942013-07-02T10:07:00.001-07:002013-07-09T08:12:57.351-07:00Cinnamon Ice Cream (Low-Carb, Gluten-Free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic5wwK40mCgxuLk03Z8LiG9D733CXoYnju2VOA8S4vsJrsZDK_adrW-NDSGOw7Y1EDWE7MvJLByHvrMFWzogfp7CLRDecoRFn23B2EfygKhzjxWBE3vwpu2ivx_hI9NI0siVYf3PzTevc/s1600/IMG_1022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic5wwK40mCgxuLk03Z8LiG9D733CXoYnju2VOA8S4vsJrsZDK_adrW-NDSGOw7Y1EDWE7MvJLByHvrMFWzogfp7CLRDecoRFn23B2EfygKhzjxWBE3vwpu2ivx_hI9NI0siVYf3PzTevc/s400/IMG_1022.JPG" width="400" /></a></div>
I never realized until this morning how difficult it is to take pictures of ice cream in the summer. Seriously, it is nearly impossible. The picture above is the best picture I took, out of like fifty pictures. The ice cream was melting at a rapid pace and the glass cup I scooped it into was fogging up. It was a race against the green house effect taking place in my sun room. I should probably choose a different place to shoot, but the lighting there is so great.<br />
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Anyway! I received an ice cream maker for my birthday a few weeks ago, and last night I finally got a chance to use it. I spent a great deal of time mulling over what sort of ice cream I could make that was low-carb and not just vanilla or chocolate flavored. I also didn't want to add anything that would bump up the carb count too high. So, enter cinnamon; it's got only .5 grams of carbs per teaspoon, but it's so often associated with sweets that it pretty much acts as not only a flavoring, but also a sweetener for desserts. I love cinnamon's role in this recipe. The slight warmth it provides is a welcome contrast to the chilly sweetness of the base.<br />
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One serving of this recipe comes out to around <b>5 grams of carbs.</b><br />
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<a name='more'></a><br />
<b>Ingredients (serves 4 to 5)</b><br />
<ul>
<li>2 c heavy cream</li>
<li>2 egg yolks</li>
<li>7 tsp sweetener</li>
<li>2 tsp cinnamon</li>
<li>1 tsp vanilla extract</li>
</ul>
<div>
<ol>
<li>Add heavy cream and sweetener to a pan and heat on medium low until it comes to a slight simmer. While the cream is heating, add the egg yolks to a large bowl and whisk until scrambled. </li>
<li>When the heavy cream starts to simmer, take the pan off the heat and whisk about half of the hot cream into the egg yolk. Pour the egg yolk-cream mixture back into the pan and back onto the heat. </li>
<li>Continue to heat the cream for about 5 minutes, whisking frequently, until the mixture thickens and coats the back of a wooden spoon. Careful not to let the mixture boil. </li>
<li>Transfer the cream to a container. Stir in the cinnamon and the vanilla extract. Let it sit on the counter for 15 minutes before placing it in the fridge for about 3 hours or until the mixture cools completely. For best results, let it stay in the fridge overnight</li>
<li>Turn the ice cream maker on so that the blades are rotating. Pour the cooled ice cream batter into the ice cream maker and let the mixer go for about 25 minutes, or until the ice cream reaches the desired consistency. </li>
<li>Pour the ice cream into a container and let it firm up in the freezer for about thirty minutes before serving.</li>
</ol>
</div>
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<u><b>Nutritional Info</b></u> (for the entire recipe)</div>
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Calories: 1332 calories</div>
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Total fat: 129 grams</div>
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Total carbs: 25 grams</div>
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Dietary fiber: 2 grams</div>
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<b>Net carbs (entire recipe): 23 grams</b> </div>
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Protein: 6 grams<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77Qkc-NvYq6syXSnrakJQlXh0GYMT89QvBaorrSyxaWRtphzd_WzY1AdITFdnsEcb6jQkJrw2MmHN145qg3j_JrBBEQHfGwRL9MsiFh89Lb9V6qWbdMb4mlNkazPy73RkMH_JOitRG-c/s1600/IMG_1027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77Qkc-NvYq6syXSnrakJQlXh0GYMT89QvBaorrSyxaWRtphzd_WzY1AdITFdnsEcb6jQkJrw2MmHN145qg3j_JrBBEQHfGwRL9MsiFh89Lb9V6qWbdMb4mlNkazPy73RkMH_JOitRG-c/s400/IMG_1027.JPG" width="400" /></a></div>
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<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></a>The Bacon Thiefhttp://www.blogger.com/profile/10564180457069399626noreply@blogger.com1tag:blogger.com,1999:blog-9099300177196839586.post-58671535134243081262013-06-17T09:30:00.000-07:002013-07-09T08:09:32.489-07:00Thin-Crust Cheddar Ranch Pizza (Low-Carb, Gluten-Free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FX4C26H3Q9KeFp6EWdbdrSnsbTRy6YOQjB0zsufkNhH5B4fuD39yPm36SLGsnkIryLetrl3jFUORY3TiYyQQJKj3IqJ0Drhc6yYnVjhCSu6BVLjr0ikGmT9LdE4Rfm0avLfXHcb4hXo/s1600/IMG_0904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FX4C26H3Q9KeFp6EWdbdrSnsbTRy6YOQjB0zsufkNhH5B4fuD39yPm36SLGsnkIryLetrl3jFUORY3TiYyQQJKj3IqJ0Drhc6yYnVjhCSu6BVLjr0ikGmT9LdE4Rfm0avLfXHcb4hXo/s400/IMG_0904.JPG" width="325" /></a></div>
This was my first try at a flax-based pizza crust, and it turned out a lot better than I thought it would. The <a href="http://lowcarbdiets.about.com/od/breads/r/flaxpizza.htm" target="_blank">original recipe</a> called for baking powder, but I didn't want a thick pizza crust--I like my pizzas thin and crunchy. The modifications I made achieved a crunchy outer crust, and firm inner crust. This recipe could either make 4 very large slices or 8 medium sized slices. The pizza I made was actually shared between five people, with a slice left over.<br />
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A quarter serving of pizza is <b>4.5 grams of carbs</b>.<br />
<a name='more'></a><b>Ingredients for the crust (serves 4)</b><br />
<ul>
<li>1 1/2 c milled flax seed</li>
<li>3 large eggs</li>
<li>1/3 c water</li>
<li>2 tbsp olive oil </li>
<li>Garlic powder</li>
<li>Italian seasoning</li>
<li>Salt and pepper</li>
</ul>
<div>
<ol>
<li>Preheat the oven to 410 degrees Fahrenheit. In a large bowl, mix together all the ingredients. </li>
<li>Spread the batter on either a baking pan (mine was 16.5 inches by 10.5 inches) or round pizza pan.</li>
<li>Bake the crust in the oven for about 13 minutes.</li>
</ol>
<div>
<b>Ingredients for the toppings (serves 4)</b></div>
</div>
<div>
<ul>
<li>1/2 to 1 c ranch dressing</li>
<li>1 c chopped grilled, roasted, or sauteed chicken</li>
<li>1 c sliced bell pepper</li>
<li>1 c grated cheddar cheese</li>
<li>1 c grated mozzarella cheese (optional)</li>
<li>Italian seasoning</li>
<li>Crushed red pepper flakes</li>
</ul>
<div>
<ol>
<li>Spread the ranch dressing over the crust. Top with the chicken, bell pepper slices, Italian seasoning, cheeses, and crushed red pepper flakes. </li>
<li>Bake in the oven at 410 for 10 more minutes. </li>
</ol>
</div>
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<u><b>Nutritional Info</b></u> (for the entire recipe)</div>
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Calories: 2603 calories</div>
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Total fat: 214 grams</div>
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Total carbs: 57 grams</div>
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Dietary fiber: 39 grams</div>
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<b>Net carbs (entire recipe): 18 grams</b> </div>
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Protein: 119 grams</div>
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<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></a>The Bacon Thiefhttp://www.blogger.com/profile/10564180457069399626noreply@blogger.com1tag:blogger.com,1999:blog-9099300177196839586.post-5189241781007754642013-06-11T06:59:00.001-07:002013-07-09T08:09:49.342-07:00Zucchini Pasta Salad (Low-Carb, Gluten-Free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVckaVud2vMG3qMcgJLkqL8iJyOEMbjZMONQ9yc4bGen2oKL7_mH_EOKqSr6XdPLpPAfomPP7yh-VCB8RfBO9kKzzKES8KGz7MKNGzl0yy3VaF8U6vC0ovk6ljRu0jJL8PLRfPZcY_vE4/s1600/IMG_0834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVckaVud2vMG3qMcgJLkqL8iJyOEMbjZMONQ9yc4bGen2oKL7_mH_EOKqSr6XdPLpPAfomPP7yh-VCB8RfBO9kKzzKES8KGz7MKNGzl0yy3VaF8U6vC0ovk6ljRu0jJL8PLRfPZcY_vE4/s400/IMG_0834.JPG" width="400" /></a></div>
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I made this pasta for my birthday lunch and received rave reviews. The idea for a pasta salad came to mind when I suddenly started craving my mothers macaroni salad. It's a summer staple, so I thought I'd make my own version of a cool and creamy side dish. As with most of my other recipes, the ingredients for this dish can be easily substituted, either with different cheeses, different cuts of meats, or even different salad dressings. The salad was paired with roasted chicken <i><a href="http://blog.junbelen.com/2011/05/24/how-to-make-grilled-chicken-inasal/" target="_blank">inasal</a> </i>and baked eggplant slices rolled with ricotta. My sister took a few quick shots of the tablescape. The pictures are down below the recipe. </div>
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One serving of zucchini pasta salad is<b> 6 grams of carbs</b>.</div>
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The longer this dish sits, the better it tastes. Make a huge batch and pack it for work during the week for a quick and easy lunch. This would also be great to pack for trips to the beach and picnics just as long as it's kept chilled inside a cooler.</div>
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<a name='more'></a><br />
<b>Ingredients (serves 5)</b></div>
<div>
<ul>
<li>2 large zucchinis, sliced like fettucine pasta noodles</li>
<li>1 c chopped bell pepper</li>
<li>3/4 c chopped black olive</li>
<li>1 c shredded cheddar cheese</li>
<li>1 c diced ham or grilled chicken</li>
<li>Ranch dressing (enough to coat everything)</li>
<li>Salt and pepper, to taste</li>
</ul>
<div>
<ol>
<li>Place the zucchini in a large mixing bowl along with the rest of the ingredients. Toss the pasta salad around until the ingredients are evenly incorporated. </li>
<li>Refrigerate the salad for an hour, or until it is chilled. </li>
</ol>
<div>
<b><u>EDIT</u></b>: It's not really necessary to cook the zucchini pasta before incorporating it with the rest of the ingredients, so I edited that portion out of the recipe. If you do want the zucchini to have less of a bite, feel free to microwave it for a few minutes.</div>
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<u><b>Nutritional Info</b></u> (for the entire recipe)</div>
</div>
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Calories: 1163 calories</div>
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Total fat: 84 grams</div>
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Total carbs: 41 grams</div>
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Dietary fiber: 11 grams</div>
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<b>Net carbs (entire recipe): 30 grams</b> </div>
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Protein: 64 grams</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM7dplgErdpvxQ3uoFK44QjgYDkTMDygOQaN9islTpKZHRCW6ZKe3rBUWYe7-IVwPbsY6kvNczxtsc-w1HC_lrkx9AZ5dXUx7MKZWqUFA1JvNB3IUkU4T0nWyIo7Brg86s6xE6B5-ol04/s1600/IMG_0797.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM7dplgErdpvxQ3uoFK44QjgYDkTMDygOQaN9islTpKZHRCW6ZKe3rBUWYe7-IVwPbsY6kvNczxtsc-w1HC_lrkx9AZ5dXUx7MKZWqUFA1JvNB3IUkU4T0nWyIo7Brg86s6xE6B5-ol04/s400/IMG_0797.JPG" width="400" /></a>The weather was perfect for dining on the porch. By the way, that's not even half of the zucchini pasta salad I ended up making. The rest of it I saved in the fridge for the rest of the week.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaAio-rgmXkrxLcFqu6b4YTRkJAYq6JHSvPnMNXgviCnZaHaRTz8E9Eu2qIS2WoWZIPfkgsuEuMJbgBRT-Y5ZCo-FpwsTgGuR_gVYP2wg8-uKC9rwCI4hi0UZHz84SIK_qhx4boiZCodQ/s1600/IMG_0800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaAio-rgmXkrxLcFqu6b4YTRkJAYq6JHSvPnMNXgviCnZaHaRTz8E9Eu2qIS2WoWZIPfkgsuEuMJbgBRT-Y5ZCo-FpwsTgGuR_gVYP2wg8-uKC9rwCI4hi0UZHz84SIK_qhx4boiZCodQ/s400/IMG_0800.JPG" width="400" /></a></div>
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Left: Grilled eggplant rolled with riccota, topped with diced tomatoes, then baked.</div>
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Right: Roasted chicken <i>inasal</i></div>
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Low-carb cheesecake.</div>
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<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></a>The Bacon Thiefhttp://www.blogger.com/profile/10564180457069399626noreply@blogger.com1tag:blogger.com,1999:blog-9099300177196839586.post-934854685247633372013-06-05T07:52:00.002-07:002013-07-09T08:09:59.012-07:00Matcha (aka Green Tea) Steamed Cake (Low-Carb, Gluten-Free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEion-UD-UPeP0kyt9IEUCaTREkV7AU74jLhUsGXijhCG0_-Gzv69y0k8gbLUc3am_cnMuQXlgidTK48UthMpA6XuyVzqzPo2ePGtXYYjEK3lvv_2XzdwGxJQYqN8MIJat5TGeWXJmUsfMk/s1600/IMG_0523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEion-UD-UPeP0kyt9IEUCaTREkV7AU74jLhUsGXijhCG0_-Gzv69y0k8gbLUc3am_cnMuQXlgidTK48UthMpA6XuyVzqzPo2ePGtXYYjEK3lvv_2XzdwGxJQYqN8MIJat5TGeWXJmUsfMk/s400/IMG_0523.JPG" width="400" /></a></div>
This is a quick, easy, and delicious cake recipe you can make even when you're on the go. It's a knockoff of <a href="http://farm4.staticflickr.com/3076/3127147295_7ec303aa96_z.jpg?zz=1" target="_blank">Japanese green tea steamed cakes</a> often sold in convenience stores. The total time spent on prep and cooking comes out to<b> 10 minutes</b>, and if you cook it in a coffee filter or even wax paper, you can take it anywhere with you. I've seen variations of the steamed cake sold with different toppings, such as <a href="http://i374.photobucket.com/albums/oo182/dkumagai/matchaazukimushikeki.jpg" target="_blank">red beans in this case</a>. I didn't have red beans, so instead I ate mine this morning with a spread of peanut butter and sugar-free strawberry preserves. I could also see the cake paring well with cream cheese and walnuts.<br />
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One serving comes to<b> 3 grams of carbs</b>.<br />
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<a name='more'></a><br />
<b>Ingredients (1 serving)</b><br />
<ul>
<li>1/2 tbsp coconut oil, olive oil, or melted butter</li>
<li>1 egg</li>
<li>3 tbsp milled flax</li>
<li>1/2 tsp baking powder</li>
<li>1/2 tsp cinnamon</li>
<li>1 tsp matcha powder</li>
<li>1 packet of Splenda or equivalent sweetener </li>
<li>1 tsp vanilla extract (optional)</li>
</ul>
<div>
<ol>
<li>Mix together all the ingredients in a small bowl, until well combined. (If you're in a rush you can transfer the batter to a bowl covered with a coffee filter to make the cake portable. It turns out looking like a <a href="http://i374.photobucket.com/albums/oo182/dkumagai/matchaazukimushikeki.jpg" target="_blank">huge muffin</a>.)</li>
<li>Microwave for 1 minute. </li>
</ol>
</div>
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<u><b>Nutritional Info</b></u> (for the entire recipe)</div>
</div>
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Calories: 222 calories</div>
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Total fat: 18 grams</div>
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Total carbs: 10 grams</div>
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Dietary fiber: 7 grams</div>
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<b>Net carbs (entire recipe): 3 grams</b> </div>
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Protein: 11 grams<br />
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<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></a>The Bacon Thiefhttp://www.blogger.com/profile/10564180457069399626noreply@blogger.com14tag:blogger.com,1999:blog-9099300177196839586.post-23115365976237430902013-05-23T20:30:00.001-07:002013-08-18T07:49:17.940-07:00Filipino Chicken Mami Noodle Soup (Low-Carb, Gluten-Free)<div class="separator" style="clear: both; text-align: center;">
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I've been pretty obsessed with zucchini noodles lately. I decided to try them out two weeks ago when I saw a 2 lb bag for $1.50 at my local produce. I tried <a href="http://nomnompaleo.com/post/5695132949/zucchini-spaghetti-zoodles-meatballs" target="_blank">this</a> recipe out as soon as I got home and I was blown away. You see, the problem I had with all the other pasta substitutes I've tried (not including shirataki noodles) was how they lacked the neutrality of real pasta.<br />
For example, when I tried spaghetti squash I found the sweetness to be too distracting. The same with tofu noodles tasting too much like tofu (I know, crazy right?). On the other hand, zucchini--when microwaved--tastes practically like nothing. And whatever flavor it does have doesn't seem to obscure the taste of meaty Bolognese or cheesy Alfredo, so it works perfectly as a vehicle for sauces or, in this case, soups.<br />
This recipe is perfect for cold and rainy days, when the only thing to do is hide under a blanket and watch TV reruns, but even though the weather's been incredibly hot recently, it hasn't stopped me from enjoying this soup three times this week. It's a Filipino recipe, slightly tweaked so that it is keto-friendly. My mother made this for me all the time when I was a kid, and the other day was the first time I made it for her. Not only did she love it, she also suggested that I buy more zucchini to experiment with next time I go grocery shopping. Success.<br />
This recipe has only <b>5 grams of carbs</b>, and takes <b>less than ten minutes</b> to cook.<br />
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<a name='more'></a><br />
<b>Ingredients (serves 1)</b><br />
<ul>
<li>1 c chicken, pork, or vegetable stock</li>
<li>1 tsp gluten-free soy sauce</li>
<li>1 tsp garlic powder</li>
<li>1 tsp crushed red pepper flakes</li>
<li>1 tsp Goya Adobo seasoning (optional)</li>
<li>1 tsp grated ginger (optional)</li>
<li>Salt and pepper to taste</li>
<li>1 medium zucchini </li>
<li>1 egg</li>
<li>3 oz chopped cooked chicken</li>
<li>1 tbsp olive oil</li>
<li>2 cloves of garlic, thinly sliced</li>
<li>Chopped scallions</li>
</ul>
<div>
<ol>
<li>Add the broth, soy sauce, garlic powder, crushed red pepper, adobo seasoning, and ginger to a shallow pan on medium high heat. </li>
<li>While waiting for the soup to come to a boil, slice the zucchini thinly into noodles. </li>
<li>Place the zucchini noodles in a microwavable bowl and cook in the microwave for 2 minutes. </li>
<li>In the meanwhile, crack an egg into the simmering soup stock and cover the pan. Let the egg poach in the soup.</li>
<li>When the egg is cooked, pour the soup, along with the egg on top of the zucchini noodles. Arrange the chicken next to the poached egg.</li>
<li>Add a tablespoon of olive oil to the now emptied pan and fry the garlic slices until they are slightly browned.</li>
<li>Top the egg with the hot garlic oil and chopped scallions. </li>
</ol>
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<u><b>Nutritional Info</b></u> (for the entire recipe)</div>
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Calories: 334 calories</div>
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Total fat: 19 grams</div>
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Total carbs: 7 grams</div>
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Dietary fiber: 2 grams</div>
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<b>Net carbs (entire recipe): 5 grams</b> </div>
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Protein: 35 grams</div>
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<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></a>The Bacon Thiefhttp://www.blogger.com/profile/10564180457069399626noreply@blogger.com4tag:blogger.com,1999:blog-9099300177196839586.post-10535063192284234652013-05-06T11:34:00.002-07:002013-08-18T07:48:50.937-07:00Chinese Steamed Pork Buns AKA Char Siu Bao (Low-Carb, Gluten-Free)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFYSAGte0ruqIJ-V4ZpSRO7RLwLfkqJR0dQdLDWtRgXUwSI92w1Fc1fJ6dsPPl2JYzUPZ845rIgnyE2ric5r8uAK28Pu2KZRZCCWIvyssPRyXci0Y08u0ihpBOk4SVNlkTUSfLPf5cJ8U/s1600/IMG_0412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFYSAGte0ruqIJ-V4ZpSRO7RLwLfkqJR0dQdLDWtRgXUwSI92w1Fc1fJ6dsPPl2JYzUPZ845rIgnyE2ric5r8uAK28Pu2KZRZCCWIvyssPRyXci0Y08u0ihpBOk4SVNlkTUSfLPf5cJ8U/s400/IMG_0412.JPG" width="400" /></a></div>
I think this may be my favorite recipe on the blog so far. I whipped it up on a random whim this morning and I can't believe how well it turned out. Usually the recipes I make take a lot of trial and error before I get the taste right. This was so good that I started eating before I even finished taking pictures. The filling is savory and sweet, and the sesame oil in the bread balances out the cinnamon. Overall, this makes for a very delightful and filling breakfast or lunch. You could of course try your own variation of filling and bread spices; the flavors I used are just what I had in my pantry.<br />
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The entire recipe is only <b>5 grams of carbs</b>. On top of that, it takes <b>less than 10 minutes to prep and cook.</b><br />
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<a name='more'></a><br />
<b>Ingredients for the filling (1 serving)</b><br />
<ul>
<li>1/3 c shredded pork or chicken</li>
<li>1 tbsp peanut butter</li>
<li>1 tsp gluten-free soy sauce</li>
<li>1 tsp sweetener</li>
<li>1 whole chopped scallion</li>
</ul>
<div>
<b>Ingredients for the bao dough (1 serving)</b></div>
<div>
<ul>
<li>1/2 tbsp sesame oil</li>
<li>1 egg</li>
<li>1/4 c milled flax seeds</li>
<li>1/2 tsp baking powder</li>
<li>1/2 tsp sweetener </li>
<li>1/2 tsp cinnamon (optional)</li>
</ul>
<div>
<ol>
<li>Combine all of the ingredients for the filling in a small bowl. Form the resulting mixture into a small patty and set aside.</li>
<li>Add the sesame oil to a rounded, microwavable bowl and swirl it around until the bottom is covered. Crack the egg into the bowl, then add the rest of the ingredients. Mix all of the ingredients together until well combined. </li>
<li>Reserve 2 tablespoons of the batter. Place the rest of the bowl into the microwave and cook for 20 seconds, or until sightly risen. After 20 seconds, place the filling patty into the middle of the flax, and push down slightly. Pour the reserved 2 tablespoons of batter on top, making sure the entire patty is covered. Cook for 60 seconds, or until the top is no longer wet. </li>
<li>Let the bowl cool for a minute, and then invert it onto a plate. Garnish with more scallions and enjoy!</li>
</ol>
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<u><b>Nutritional Info</b></u> (for the entire Pork bun recipe)</div>
</div>
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Calories: 425 calories</div>
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Total fat: 28 grams</div>
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Total carbs: 13 grams</div>
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Dietary fiber: 8 grams</div>
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<b>Net carbs (entire recipe): 5 grams</b> </div>
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Protein: 35 grams</div>
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<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></a>The Bacon Thiefhttp://www.blogger.com/profile/10564180457069399626noreply@blogger.com6tag:blogger.com,1999:blog-9099300177196839586.post-42443141089573365862013-05-03T08:34:00.001-07:002013-07-09T08:10:29.362-07:00Recipe Attempt: Stir Fried Tofu Noodles (Low-Carb, Gluten-Free)<div class="separator" style="clear: both; text-align: center;">
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I came across a package of shredded tofu last week when I was at the Asian food mart, and I thought it could be another alternative to noodles. The package (which serves 2.5) had<b> 5 grams of carbs per 3 oz serving</b>, a lot higher than Shirataki noodles, but still within a reasonable carb range. It was a little less than $2, and was able to feed myself and my sister.<br />
So the thing about tofu noodles is--unsurprisingly--they taste like tofu. Apart from their appearance, there really isn't anything noodle-y about tofu noodles. They are really chewy and you can't really slurp them like noodles. But what I did like about them was their ability to soak up sauce really well. I could see this being a great side dish, but as a main entree, its chewiness made just one serving a bit of a chore to eat.<br />
Maybe I am cooking them wrong, or using them incorrectly? I will detail the recipe I used below (essentially the <a href="http://thebaconthief.blogspot.com/2013/04/pad-thai-and-pork-fried-rice-low-carb.html" target="_blank">Pad Thai recipe</a> I posted a few weeks ago), but I basically just boiled the package for a minute then added it to a hot pan with sesame oil and stir fried the noodles until they were slightly browned.<br />
As always, any comments and advice would be appreciated.<br />
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<a name='more'></a><br />
<b>Ingredients (serves 2 to 3)</b><br />
<ul>
<li>1 package of tofu noodles</li>
<li style="margin: 0px; outline: none; padding: 0px;">1 tbsp softened peanut butter</li>
<li style="margin: 0px; outline: none; padding: 0px;">2 tbsp seafood stock (or chicken stock)</li>
<li style="margin: 0px; outline: none; padding: 0px;">2 tsp crushed red pepper flakes</li>
<li style="margin: 0px; outline: none; padding: 0px;">1 tbsp white vinegar</li>
<li style="margin: 0px; outline: none; padding: 0px;">1 tbsp soy sauce</li>
<li style="margin: 0px; outline: none; padding: 0px;">1 tsp sweetener</li>
<li style="margin: 0px; outline: none; padding: 0px;">1 tbsp sesame oil</li>
<li style="margin: 0px; outline: none; padding: 0px;">1 clove of garlic, minced</li>
<li style="margin: 0px; outline: none; padding: 0px;">1 cup baby leaf spinach</li>
<li>2 eggs</li>
<li>Crushed peanuts or almonds</li>
</ul>
<div>
<ol>
<li>Bring a pot of water to a boil. While waiting, combine peanut butter, seafood stock, red pepper, vinegar, soy sauce, and sweetener in a bowl. Set the sauce aside.</li>
<li>Once the water comes to a boil, add the noodles. Boil for 1 minute, then drain. </li>
<li>Add sesame oil to a pan on medium-high heat, then add the drained noodles. After a minute, add the garlic and stir fry everything until the noodles start to brown. Add the spinach and then the reserved sauce and lower the heat. Let the noodles soak up the sauce. </li>
<li>Scramble the eggs together in a bowl. Make a well in the middle of the pan, add a little bit oil, and then cook the eggs until they start to set. Mix the eggs around until they are no longer runny, and then cut them into pieces in the pan (using the spatula). Combine the eggs with the noodles. </li>
<li>Plate the noodles and garnish with crushed peanuts, lime, or crushed red pepper flakes.</li>
</ol>
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<u style="background-color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 14px; font-weight: bold; line-height: 19px; text-align: justify;">Nutritional Info</u><span style="background-color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 14px; line-height: 19px; text-align: justify;"> (for entire recipe)</span><br />
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Calories: 816 calories</div>
<div style="margin: 0px; outline: none; padding: 0px;">
Total fat: 45 grams</div>
<div style="margin: 0px; outline: none; padding: 0px;">
Total carbs: 25 grams</div>
<div style="margin: 0px; outline: none; padding: 0px;">
Dietary fiber: 7 grams</div>
<div style="margin: 0px; outline: none; padding: 0px;">
<b>Net carbs (entire recipe): 18 grams </b></div>
<div style="margin: 0px; outline: none; padding: 0px;">
Protein: 50 grams</div>
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<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></a>The Bacon Thiefhttp://www.blogger.com/profile/10564180457069399626noreply@blogger.com0tag:blogger.com,1999:blog-9099300177196839586.post-52465463952832278352013-04-22T14:38:00.001-07:002013-07-09T08:10:41.652-07:00How to Roast Frozen Bone-In Chicken Leg Quarters (Bonus Low-Carb, Gluten-Free basting sauce and side dish)<div class="separator" style="clear: both; text-align: center;">
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At usually 80 cents a pound, chicken leg quarters are one of the most affordable cuts of meats you can buy at a super market. Also, it's incredibly easy to prepare--neither defrosting the chicken, nor preheating the oven is necessary to make a delicious roast chicken in under an hour and thirty minutes. I can't even remember the number of times I forgot to defrost chicken for dinner. My horrible memory is the only reason this recipe even exists. I guess there's always a silver lining.<br />
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Above, I basted my chicken with a mixture of cumin, chili powder, and olive oil, but a simple brush of oil, salt, and pepper works perfectly as well. I served it with Laing--a curry-spiced stewed spinach. The recipe for that is below.<br />
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This recipe serves 6, with each serving of a whole bone in chicken leg quarter totaling <b>2.5 grams of carbs</b>. The entire <b>cooking time is about 1 hour and 20 minutes</b>. The curry-spiced spinach comes at about <b>1.75 grams of carbs per serving</b>.<br />
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<a name='more'></a><br />
<b>Ingredients (serves 6)</b><br />
<ul>
<li>6 neglected, frozen chicken leg quarters</li>
</ul>
<div>
<b>Ingredients for Cumin basting sauce (optional, serves 6)</b></div>
<ul>
<li>1/2 c olive oil</li>
<li>1 c chicken stock </li>
<li>2 tsp cumin powder</li>
<li>2 tsp chili powder</li>
</ul>
<div>
<ol>
<li>Put the chicken thighs on a wire rack with a pan attached underneath to catch the juices. Place the chicken in a cool oven and then turn the oven on to 425 degrees F. Put the timer on for 25 minutes.</li>
<li>Once the timer beeps, flip all the chicken pieces and put the timer on for another 25 minutes. </li>
<li>After the 25 minutes are up, flip the chicken right side up. In a sauce pan over medium heat, mix and heat together the olive oil, chicken stock, cumin, and chili powder. Let this mixture simmer for 10 minutes. </li>
<li>Using tongs, dunk each piece of chicken into the sauce mixture and set back on the rack. Bake for 10 minutes. Afterwards, dunk each chicken thigh into the sauce a second time, place them back into the oven, setting the timer for another 10 minutes. </li>
<li>Take the chicken out of the oven and cover with a foil tent. Let rest for 5-10 minutes, then serve. </li>
</ol>
<div>
<u><b>Nutritional Info</b></u> (for the entire recipe)</div>
</div>
<div>
Calories: 1012 calories</div>
<div>
Total fat: 160 grams</div>
<div>
Total carbs: 3 grams</div>
<div>
Dietary fiber: 0 grams</div>
<div>
<b>Net carbs (entire recipe): 3 grams</b> </div>
<div>
Protein: 123 grams<br />
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<b>Ingredients for Curried Spinach AKA Laing (serves 4)</b><br />
<ul>
<li>6 c baby leaf spinach</li>
<li>6 strips bacon</li>
<li>1/4 c onion</li>
<li>1/2 tbsp to 1 tbsp curry powder</li>
<li>1 c unsweetened coconut milk (or unsweetened almond milk)</li>
<li>Salt and pepper to taste</li>
</ul>
<div>
<ol>
<li>Mince the bacon and add it to a large hot pan on medium-high heat. When it's natural grease renders out, add the onion. </li>
<li>Once the bacon crisps up, dump all of the spinach into the pan, add the curry powder, and saute the spinach until it wilts. </li>
<li>Add the cold coconut milk. Reduce the heat to medium-low, and let the spinach stew in the coconut milk for about 10 to 15 minutes. </li>
</ol>
<div>
<u><b>Nutritional Info</b></u> (for the entire recipe)</div>
<div>
Calories: 672 calories</div>
<div>
Total fat: 36 grams</div>
<div>
Total carbs: 14 grams</div>
<div>
Dietary fiber: 7 grams</div>
<div>
<b>Net carbs (entire recipe): 7 grams</b> </div>
<div>
Protein: 29 grams</div>
</div>
<div>
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<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></a>The Bacon Thiefhttp://www.blogger.com/profile/10564180457069399626noreply@blogger.com9tag:blogger.com,1999:blog-9099300177196839586.post-56518643500775169112013-04-14T12:34:00.002-07:002013-07-09T08:10:52.360-07:00Recipe Attempt: Country Gravy using Flax (Low-Carb, Gluten-Free)<div class="separator" style="clear: both; text-align: center;">
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This is my first attempt at making gravy with milled flax seed, and I have to say flax worked well as a thickening agent in this particular recipe. The only thing is, this gravy doesn't have quite the same mouth-feel as normal gravy does, and it gave the cauliflower that I paired it with a bit of a "slide-y"(?) consistency. However, the gravy was an excellent sauce for the almond crusted pan fried chicken I made. Overall, I am pretty happy with the result, but not yet satisfied. I will be tweaking around with this recipe sometime in the near future.<br />
<br />
In the meanwhile, I decided to put an "Optional add-on's" section below which lists ingredients that I think would elevate the gravy in both texture and taste, but I haven't actually given those options a try yet, so season at your own discretion!<br />
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The entire basic recipe is only <b>1 gram of carbs</b>.<br />
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<a name='more'></a><br />
<b>Basic gravy ingredients (serves 4)</b><br />
<ul>
<li>1 pound raw pork sausage or chopped bacon</li>
<li>1 tbsp butter (if you're using sausage or turkey bacon)</li>
<li>4 tbsp milled flax seed</li>
<li>1 to 1 1/2 c unsweetened almond milk </li>
<li>Salt and pepper to taste</li>
</ul>
<b> Optional add-on's</b><br />
<ul>
<li>1/2 cube chicken bouillon (optional)</li>
<li>1/4 c chopped onion (optional)</li>
<li>1 clove garlic, minced (optional)</li>
<li>1 tsp crushed red pepper flakes (optional)</li>
<li>1/4 c ricotta cheese (optional, might help the texture)</li>
</ul>
<div>
<ol>
<li>On medium-high heat, brown the sausage or bacon, using butter if not enough oil renders out. Add in any of the optional ingredients at this point. </li>
<li>Stir the flax seed into the pan once the meat browns, and the vegetables soften. Let cook for about a minute, then whisk in the almond milk. </li>
<li>Lower the heat to medium. Let the mixture come to a simmer and thicken, about 5 minutes. Serve either on the side or on by pouring on top of fried chicken. (Side-note: The gravy tends to thicken even more after taking it off the heat and letting it cool for 3 minutes. Add more milk if the gravy gets too thick.)</li>
</ol>
</div>
<div>
<b><u>Nutritional Info (for the basic recipe)</u></b></div>
<div>
Calories: 827 calories</div>
<div>
Total fat: 56 grams</div>
<div>
Total carbs: 10 grams</div>
<div>
Dietary fiber: 9 grams</div>
<div>
<b>Net carbs (entire basic recipe): 1 gram</b></div>
<div>
Protein: 32</div>
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<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></a>The Bacon Thiefhttp://www.blogger.com/profile/10564180457069399626noreply@blogger.com0tag:blogger.com,1999:blog-9099300177196839586.post-76441976737565921062013-04-10T18:24:00.000-07:002013-07-09T08:11:22.652-07:00Chicken Chicharrón (Carb-free, Gluten-free)<div class="separator" style="clear: both; text-align: center;">
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One of the best things about living with people who eat low-fat, is getting the residual chicken skins they trim from their meat. Usually I chop these fatty bits up and fry them along with my greens or my cauli-rice, but whenever I have something already in the oven, I like to add in a pan of chicken skins, just so I have something to munch on while waiting for other food to cook. A plate of Chicharrón is the very definition of fatty and forbidden, but thankfully for us doing low-carb, it can be a weekly staple.<br />
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<a name='more'></a><br />
<b>Ingredients (serves 3)</b><br />
<ul>
<li>1 cup of chopped chicken skins</li>
<li>Salt and pepper </li>
<li>Seasonings (optional, but I used cumin and chili powder)</li>
</ul>
<ol>
<li>Preheat the oven to 425 degrees F. Arrange the chicken skins in a single layer on a dry baking pan. </li>
<li>Take a paper towel and pat the tops of the skins to dry them. </li>
<li>Pop them in the oven for 10 minutes. </li>
<li>Drain the oil from the pan and continue to cook the skins for 5-10 more minutes, or until they are all uniformly browned and crispy. </li>
<li>Sprinkle salt, pepper, and your preferred seasonings. </li>
</ol>
<b><u>Nutritional Info</u></b> (for the entire recipe)<br />
<div>
Calories: 577 calories</div>
<div>
Total fat: 36 grams</div>
<div>
<b>Total carbs (enitre recipe): 0 grams</b></div>
<div>
Protein: 33 grams<br />
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<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></a>The Bacon Thiefhttp://www.blogger.com/profile/10564180457069399626noreply@blogger.com0tag:blogger.com,1999:blog-9099300177196839586.post-63589700652644614942013-04-09T18:33:00.003-07:002013-07-09T08:11:41.054-07:00The Ultimate Comfort Food: Flax Meal Porridge (Low-Carb, Gluten-Free)<div class="separator" style="clear: both; text-align: center;">
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It's things like this recipe that make me want to get up early in the morning. I'm usually the kind of person who hits snooze about 5 times before getting up. But whenever there's a box of flax in my fridge and frozen berries in my freezer, I find myself getting too excited for breakfast to hit snooze more than twice. Oh, how I love flax. I love its many different textures, I love how it keeps me full for hours, and I love how a $1.99 box of it can last me an entire month. Most mornings I have flax either as minute-mug cake with ricotta, or as porridge with a side of bacon and eggs. I'll even <a href="http://thebaconthief.blogspot.com/2013/04/chinese-takeout-style-sesame-chicken.html" style="text-decoration: underline;" target="_blank"><b>mix flax into my savory foods</b></a> and have it for lunch and dinner. One day I plan to erect a monument to flax, but I'm still working on the funding for that project.<br />
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This recipe comes to<b> at most 6 grams of carbs</b> per serving. (You could cut all the optional ingredients I added, and it would bring the carb count down. I just wanted to show how versatile the recipe is.)<br />
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<a name='more'></a></div>
<b>Ingredients (serves 1)</b><br />
<ul>
<li>2 tbsp milled flax seed</li>
<li>1/2 to 3/4 cup almond milk (depends on how thick you want it)</li>
<li>1 tbsp butter </li>
<li>1-2 tsp sweetener (again, depends on how sweet you want it)</li>
<li>1/4 c ricotta cheese (optional)</li>
<li>1/2 tsp cinnamon (optional)</li>
<li>1/4 c frozen raspberries, blueberries, or strawberries (optional)</li>
<li>1/2 tbsp crushed almonds (optional)</li>
</ul>
<ol>
<li>Turn the stove on to medium heat. In a small pan, combine the flax and almond milk. Bring the mixture to a simmer and wait for it to thicken, stirring constantly </li>
<li>Once it thickens, add in the butter, sweetener, ricotta, and cinnamon. Stir to melt all the ingredients together and once the porridge has reached desired creaminess, turn off the heat and add in your frozen berries. Pour the porridge into a serving bowl and top with crushed almonds to give it a bit of a crunch. </li>
</ol>
<div>
<b><u>Nutritional Info</u></b> (for 1 serving)</div>
<div>
Calories: 333 calories</div>
<div>
Total fat: 28 grams</div>
<div>
Total carbs: 13 grams</div>
<div>
Dietary fiber: 7 grams</div>
<div>
<b>Net carbs (for 1 serving): 6 grams</b></div>
<div>
Protein: 12 grams</div>
<div>
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<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></a>The Bacon Thiefhttp://www.blogger.com/profile/10564180457069399626noreply@blogger.com0tag:blogger.com,1999:blog-9099300177196839586.post-8709536341112260452013-04-08T12:11:00.000-07:002013-08-18T07:49:42.433-07:00Chinese Takeout Style Sesame Chicken (Low-Carb, Gluten-Free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMpQftG7tjdnv5UMlWpzo1VZRHZygQATSw2jvnh0a-m_C-j0jChm719KFYQtMUffrfQ8Ln5CEy7ueqS-KPjQU6S1Yo058nHhTePKbdtZcpVj6bDYV_QcGDTM4_R2twrPC-rVLbELTRYw/s1600/IMG_0222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMpQftG7tjdnv5UMlWpzo1VZRHZygQATSw2jvnh0a-m_C-j0jChm719KFYQtMUffrfQ8Ln5CEy7ueqS-KPjQU6S1Yo058nHhTePKbdtZcpVj6bDYV_QcGDTM4_R2twrPC-rVLbELTRYw/s400/IMG_0222.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
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There was a bit of trial and error that went into making this recipe. When I coated the first batch with only egg whites, the chicken come out pretty soggy. It still had a good flavor to it, but there wasn't even a slight crunch to the crust. About halfway through my batch, I decided to add some flax seeds after I recalled using the flax to make chicken tenders a few weeks ago. First I added 1 tablespoon. I fried that batch, and while there was more of a crust, I still wasn't satisfied. So then I decided to in add even more flax to the very last batch, and it actually turned out great. This is closest I've come to making something that tasted like Chinese food takeout. I paired the sesame chicken with<b><span style="color: blue;"> <a href="http://thebaconthief.blogspot.com/2013/04/pad-thai-and-pork-fried-rice-low-carb.html?view=classic" style="text-decoration: underline;" target="_blank">pork fried rice</a></span> </b>and some steamed vegetables. This fried chicken recipe is very versatile; you could experiment by adding different spices or herbs to the batter and by topping it with different sauces. I know I will.<br />
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Each serving of low-carb sesame chicken is <b>3 grams of carbs</b>.<br />
<br />
<a name='more'></a><br />
<b>Ingredients for the chicken (serves 4)</b><br />
<ul>
<li>16-20 oz chicken breast or thighs</li>
<li>3 egg whites</li>
<li>1/2 tsp cream of tartar</li>
<li>1/2 c milled flax seeds </li>
<li>1/4 c almond meal </li>
<li>Salt and pepper</li>
<li>Frying oil</li>
</ul>
<ul></ul>
<div>
<ol>
<li>Cut the chicken breasts into bite-sized pieces and set aside. </li>
<li>Heat a pan of frying oil to medium heat. </li>
<li>In a bowl, whip the egg whites together with an electric mixer, until frothy. Add in the cream of tartar and then continue to whip on high until the peaks are stiff enough to hold their points. Fold the flax seed meal and the almond meal into the egg whites along with a pinch of salt and pepper. </li>
<li>Coat a piece of chicken in the flax-almond-egg white batter and drop it into the oil, before moving onto the next piece. Fry the chicken in multiple batches. Using tongs, move the chicken around until all sides are browned, about 3 to 5 minutes. Let the chicken pieces drain on either a wire rack or a paper towel lined plate. </li>
</ol>
</div>
<div>
<b><u>EDIT</u>:</b>*This recipe originally included a poaching step before coating and frying. I've since found out that precooking is not necessary for the chicken to be cooked all the way through, so I decided to edit the recipe and remove that initial step.<br />
<div>
<br /></div>
</div>
<div>
<b>Ingredients for the sauce (serves 4)</b></div>
<div>
<ul>
<li>6 tsp sweetener</li>
<li>3/4 c chicken broth</li>
<li>1 tbsp white vinegar </li>
<li>1 tbsp gluten-free soy sauce</li>
<li>2 garlic cloves, minced </li>
<li>1 tsp red pepper flakes</li>
<li>1 tbsp sesame oil</li>
<li>1 tbsp sesame seeds (optional)</li>
</ul>
<div>
<ol>
<li>In a small saucepan, combine all of the ingredients and let the mixture come to a boil before bringing the heat down to a low simmer for 10 minutes. Spoon the sauce over the chicken before serving. </li>
</ol>
</div>
</div>
<br />
<b><u>Nutritional Info</u></b> (for the entire recipe)<br />
<div>
Calories: 936 calories</div>
<div>
Total fat: 47 grams</div>
<div>
Total carbs: 22 grams</div>
<div>
Dietary fiber: 10 grams</div>
<div>
<b>Net carbs (entire recipe): 12 grams</b></div>
<div>
Protein: 126 grams </div>
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<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></a>The Bacon Thiefhttp://www.blogger.com/profile/10564180457069399626noreply@blogger.com2tag:blogger.com,1999:blog-9099300177196839586.post-13470593197920658632013-04-06T16:38:00.001-07:002013-07-09T08:11:55.142-07:00Indian Kababs and Curried Spinach Almond Cake (Low-carb, Gluten-free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgytAM5NP5jlxqp9h1NS9XNOgYzklUfPahz976oJbBaAbDfw3vIZD-dtz9TsEIl9iZ-nMHHv95jCOwiLwtIDh46qmnM-2u4IPWeVXERDncb1qRZhZm1C0ROQq41nm7fwB1hpCmXI2spJrA/s1600/IMG_9892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgytAM5NP5jlxqp9h1NS9XNOgYzklUfPahz976oJbBaAbDfw3vIZD-dtz9TsEIl9iZ-nMHHv95jCOwiLwtIDh46qmnM-2u4IPWeVXERDncb1qRZhZm1C0ROQq41nm7fwB1hpCmXI2spJrA/s400/IMG_9892.JPG" width="355" /></a></div>
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<br />
I know--this meal is calorie dense. In fact, it's almost 600 calories for the entire thing. This is actually a meal I ate all the time when I first started keto and wasn't concentrating on my calorie intake as much as I was my carbs. When I was beginning my low-carb journey I needed a bit of leeway to get over the fact that I would be giving up carbs for an indefinite period of time. Now that I've been off of carbs for a few months, I hardly ever feel like eating this heavily anymore. But when the mood strikes for something savory and spicy, these two recipes never fail to hit the spot.<br />
<br />
The kebab recipe comes out to <b>1.75 grams of carbs</b> per serving, while the curried spinach almond cake (a mouthful, I know) comes out to <b>3 grams of carbs </b>per serving, for a combined total of<b> 4.75 grams of carbs for the entire dinner</b>.<br />
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<a name='more'></a><br />
<b>Ingredients for the kebab (serves 4)</b><br />
<ul>
<li>16 oz of ground beef or lamb meat</li>
<li>1/2 cup of minced onion</li>
<li>1 tsp shredded ginger</li>
<li>1 clove garlic, minced</li>
<li>1 tsp cumin</li>
<li>1 tsp paprika</li>
<li>1/2 tsp - 1 tsp crushed red pepper flakes</li>
<li>A handful chopped cilantro</li>
<li>Olive oil</li>
</ul>
<div>
<ol>
<li>In a mixing bowl, combine all of the ingredients and let the meat sit in the fridge for about an hour to marinate in the spices.</li>
<li>Take about a handful of the mixture at a time and shape the meat around skewers. Place the skewers back into the fridge while you bring an indoor grill or skillet up to medium-high heat. </li>
<li>Oil the grill and cook the kebabs until they are browned on all sides, about 6-8 minutes.</li>
</ol>
<div>
<b><u>Nutritional Info</u> </b>(for the entire recipe)</div>
</div>
<div>
Calories: 924 calories</div>
<div>
Total fat: 66 grams</div>
<div>
Total carbs: 10 grams</div>
<div>
Dietary fiber: 3 grams</div>
<div>
<b>Net carbs (entire recipe): 7 grams </b></div>
<div>
Protein: 113 grams </div>
<div>
<br />
<br />
<br /></div>
<div>
<b>Ingredients for the curried spinach almond cakes (serves 1)</b></div>
<div>
<ul>
<li>1 cup of baby leaf spinach</li>
<li>1/2 tbsp butter</li>
<li>1 tsp curry powder</li>
<li>3 tbsp almond meal or flour</li>
<li>1 egg</li>
<li>1/3 c almond milk</li>
<li>A pinch of salt</li>
</ul>
<div>
<ol>
<li>In a small pan, saute the spinach in the butter on medium-high heat. Season the spinach with the curry powder. </li>
<li>While the spinach is cooking, combine the almond meal, egg, almond milk, and salt in a bowl to create the cake batter. </li>
<li>Gather all of the spinach to the center of the pan and cover with the almond cake batter. Brown the cake on both sides, flipping when necessary. </li>
<li>Alternatively, if you wanted to make a batch of these for multiple guests, you could cook a larger amount of spinach en masse, and then add the cooked spinach to a proportional amount of batter. You would then only have to add ladle-fulls of the batter onto a hot buttered pan. </li>
</ol>
<div>
<div>
<b><u>Nutritional Info</u></b> (for 1 serving)</div>
<div>
Calories: 315 calories</div>
<div>
Total fat: 26 grams</div>
<div>
Total carbs: 8 grams</div>
<div>
Dietary fiber: 5 grams</div>
<div>
<b>Net carbs (1 serving): 3 grams</b></div>
<div>
Protein: 15 grams</div>
</div>
</div>
</div>
<div>
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<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></a>The Bacon Thiefhttp://www.blogger.com/profile/10564180457069399626noreply@blogger.com1tag:blogger.com,1999:blog-9099300177196839586.post-7055307147366310622013-04-06T16:29:00.000-07:002013-08-18T07:50:11.948-07:00Pad Thai and Pork Fried "Rice" (Low-Carb, Gluten-free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4j27tef5SePiJAfXfy-dGU9cqNszcS9fQeJegVbtuYc9amkOwoCXaFH2d9Ly2Qyr-5pp-ttywhcehWRD6az-QG1tx-jvXpDbGneP4Vf7vJrtBQ4_suLNM7dBYM2HcM0vvKBS9lgu71q0/s1600/IMG_0129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4j27tef5SePiJAfXfy-dGU9cqNszcS9fQeJegVbtuYc9amkOwoCXaFH2d9Ly2Qyr-5pp-ttywhcehWRD6az-QG1tx-jvXpDbGneP4Vf7vJrtBQ4_suLNM7dBYM2HcM0vvKBS9lgu71q0/s400/IMG_0129.JPG" width="400" /></a></div>
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One of the best feelings you can experience in this world is contentment from eating exactly what you want. That is what I felt when, after weeks of craving, I finally decided to wing my own version of Pad Thai and have it for a laid-back Friday night dinner. So food happy. The fried rice worked great alongside the egg-wrapped noodle-y goodness, with both dishes featuring subtle heat from the peppers as well as bright hints of freshness from the cilantro.<br />
<br />
Since I was able to feed four with both recipes, each serving of low-carb Pad Thai came out to <b>3.25 grams of carbs</b>, while each serving of pork fried cauliflower rice came out to <b>2.25 grams of carbs, </b>for a total of<b> 5.5 grams of carbs for the entire dinner.</b><br />
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<a name='more'></a><br />
<b>Ingredients for the Pad Thai (serves 4)</b><br />
<ul>
<li>2 packages of fettuccine-style shirataki noodles (boiled for 5 minutes, drained, and set aside)</li>
<li>1/2 package of firm tofu (pressed to drain)</li>
<li>1/2 c - 1 c olive oil</li>
<li>1 tbsp softened peanut butter</li>
<li>2 tbsp seafood stock (or chicken stock)</li>
<li>2 tsp crushed red pepper flakes</li>
<li>1 tbsp white vinegar</li>
<li>1 tbsp gluten-free soy sauce</li>
<li>1 tsp sweetener</li>
<li>1 clove of garlic, minced</li>
<li>Cilantro</li>
<li>4 eggs </li>
<li>Lime</li>
</ul>
<ol>
<li>Start by heating the olive oil in a pan over medium high heat. Chop the drained tofu into bite sized blocks and fry them in the olive oil until they're golden brown, and then set them aside on a plate lined with a paper towel.</li>
<li>While frying the tofu, mix together in a small bowl the peanut butter, seafood stock, crushed red pepper, vinegar, soy sauce, and sweetener. Set the sauce aside.</li>
<li>Crank the pan up to high. Drain the oil until there is only about a tablespoon left. Fry the noodles in the oil for about 2 minutes. Throw in the garlic and let it fry for about a minute. Add in the reserved peanut butter sauce and tofu. Toss the mixture together. Garnish with cilantro</li>
<li>Divide the noodles into 4 servings. Scramble an egg with a pinch of salt and pepper. Add it to a hot pan, swirling to coat the bottom. When the egg has set, place a serving of the Pad Thai in the middle of the egg and use a spatula to wrap the egg around the noodles on all sides. Flip the pan onto a plate, like you would an omelette. Repeat this for the remaining servings. Serve with a slice of lime on the side.</li>
</ol>
<div>
<u style="font-weight: bold;">Nutritional Info</u> (for entire recipe)</div>
<div>
Calories: 1663 calories</div>
<div>
Total fat: 150 grams</div>
<div>
Total carbs: 27 grams</div>
<div>
Dietary fiber: 14 grams</div>
<div>
<b>Net carbs (entire recipe): 13 grams</b></div>
<div>
Protein: 65 grams</div>
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<br />
<br />
<b>Ingredients for the Pork Fried Rice (serves 4)</b><br />
<ul>
<li>1 tbsp olive oil</li>
<li>1/2 c - 3/4 c chopped leftover pork or raw bacon</li>
<li>1/4 c sliced onions </li>
<li>2 c riced cauliflower</li>
<li>1 clove garlic, minced</li>
<li>1 tsp crushed red pepper flakes</li>
<li>1-2 tsp turmeric </li>
<li>Salt and pepper</li>
<li>Cilantro</li>
</ul>
<div>
<ol>
<li>In a pan, heat about a tablespoon of olive oil on high heat. Add in the meat and onions and let them brown a bit. Toss in cauliflower, garlic, and crushed red pepper. Cook everything together for about 3 minutes, or until the cauliflower browns. </li>
<li>Mix in the turmeric until the rice turns yellow. Add salt and pepper to taste. Garnish with cilantro. </li>
</ol>
<u style="font-weight: bold;">Nutritional Info</u> (for entire recipe)<br />
<div>
<div>
Calories: 376 calories</div>
<div>
Total fat: 26 grams</div>
<div>
Total carbs: 15 grams</div>
<div>
Dietary fiber: 4 grams</div>
<div>
<b>Net carbs (entire recipe): 9 grams</b></div>
<div>
Protein: 15 grams</div>
</div>
<div>
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</div>
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<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></a>The Bacon Thiefhttp://www.blogger.com/profile/10564180457069399626noreply@blogger.com2tag:blogger.com,1999:blog-9099300177196839586.post-84162060652878290312013-04-05T16:42:00.001-07:002015-06-17T12:25:53.295-07:00Moussaka (Low Carb, Gluten-Free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsY8dKRXZRnsji-tC8C9a3KnPkArKJ9LsUvgPJ-PB0oE7b8tSzsuat261SYGRGyayCScrAM3MrNwOWfVLRsrc86VVD70OM3euNOqdZkMWAg1qysbgeugONKThicdFl-54DIT2GCMiBc8c/s1600/IMG_0137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsY8dKRXZRnsji-tC8C9a3KnPkArKJ9LsUvgPJ-PB0oE7b8tSzsuat261SYGRGyayCScrAM3MrNwOWfVLRsrc86VVD70OM3euNOqdZkMWAg1qysbgeugONKThicdFl-54DIT2GCMiBc8c/s400/IMG_0137.JPG" width="400" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">This is a low-carb dish that is impossible to screw up, and I have proof of its relentless perfection: I realized, in the midst of cooking, that I would not have enough eggplant for the two layers. <i>The horror</i>. But you know what--it still turned out delicious. A major part of its success was probably due to the <span style="background-color: white; line-height: 19.1875px;">Béchamel</span><span style="background-color: white; line-height: 19.1875px;"> s</span>auce's ability to mask any and all imperfections with its creamy, velvety goodness. In the end, the sparse eggplant slices peeking through the topping gave the moussaka a lovely, rustic look. </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br />
</span> <span style="font-family: Times, Times New Roman, serif;">I paired the dish with a filipino side called <i>Laing</i>, made with spinach, coconut milk, bacon, and curry powder. I will make a more detailed blog post about sometime in the near future. </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br />
</span> <span style="font-family: Times, Times New Roman, serif;">By the way this recipe serves 6, bringing it to about <b>4.5 grams of carbs</b> per serving.</span><br />
<span style="font-family: Times, Times New Roman, serif;"></span><br />
<a name='more'></a><b><span style="font-family: Times, Times New Roman, serif;">Ingredients for the filling </span></b><br />
<ul>
<li><span style="font-family: Times, Times New Roman, serif;">1 large eggplant, thinly sliced lengthwise</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">16 oz ground beef</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1/2 c- 1c Olive oil </span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1 cup of tomato sauce</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1/2 c chicken or beef stock/broth</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1 clove of garlic, minced</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1/4 tsp nutmeg</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1/4 tsp ground cinnamon</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1/2 tsp oregano, basil, parsley--or a mixture of all</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">salt and pepper to taste</span></li>
</ul>
<div>
<b><span style="font-family: Times, Times New Roman, serif;"><br />
</span></b></div>
<div>
<b><span style="font-family: Times, Times New Roman, serif;">Ingredients for the low carb <span style="background-color: white; line-height: 19.1875px;">Béchamel </span>sauce </span></b></div>
<div>
<ul>
<li><span style="font-family: Times, Times New Roman, serif;">1 c ricotta or cream cheese (or try a mixture of both!)</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1/2 c mayonnaise </span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1 egg</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1/2 c almond milk</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1/2 c Parmesan cheese</span></li>
</ul>
<div>
<span style="font-family: Times, Times New Roman, serif;">1. Preheat the oven to 350 degrees F. Heat the olive oil in a large pan on medium heat and fry the eggplant slices until they are brown on both sides. Set aside the browned eggplant slices. </span></div>
</div>
<div>
<span style="font-family: Times, Times New Roman, serif;">2. In the same preheated pan, brown the ground beef. Once the beef is cooked halfway, add the tomato sauce, chicken stock, minced garlic, nutmeg, cinnamon, herbs, salt, and pepper. Lower the heat and let the mixture simmer for 5-10 minutes.</span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;">3. Place a separate pan on medium heat and melt in the ricotta cheese and mayonnaise. Scramble an egg in a small bowl. Take the pan off the heat and quickly whisk the egg into the warm, melted cheese mixture. Place the pan back onto the heat and whisk in the almond milk. Salt and pepper the sauce. </span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;">4. To assemble the moussaka, place half of the eggplant slices in a single layer on the bottom of a 9x13 baking dish. Top the eggplant layer with all of the meat mixture. Cover the meat mixture with the remaining eggplant slices. Drape the <span style="background-color: white; line-height: 19.1875px;">Béchamel</span><span style="background-color: white; line-height: 19.1875px;"> </span>sauce over the eggplant. Sprinkle the top with Parmesan cheese. </span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;">5. Pop the moussaka into the oven for 30 minutes, or until the top has browned, and the edges are bubbling. </span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;"><br />
</span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;"><u><b>Nutritional Info</b></u> (for the entire casserole)</span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;">Calories: 3076 calories</span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;">Total fat: 246 grams </span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;">Total carbs: 49 grams</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Dietary fiber: 22 grams </span></div>
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<b><span style="font-family: Times, Times New Roman, serif;">Net carbs (entire casserole): 27 grams</span></b></div>
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<span style="font-family: Times, Times New Roman, serif;">Protein: 167 grams</span></div>
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<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></a>The Bacon Thiefhttp://www.blogger.com/profile/10564180457069399626noreply@blogger.com4