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Monday Prep

I decided to do some food prep. I want to see if this makes it easier for meal times and to lose weight. Everything is low carb and grain free.I made egg muffins for Breakfast. Some lunches for Gregg to take to work. Rice, with veggies and some meats. Trying mason jar salads. Plus some extra meats for whatever.

 


I had planned to just make some spicy beef to add to other recipes, but as I went along things sort of ended up in the pot. Now its beef, veggies, coconut tomato soup.

 

Also used up some hot dog wieners and made fathead sausage rolls.

 

In the end, it was like nothing ever happened in the kitchen.

 

 

LC Cinnamon Donut Holes

Finally got to making some Donut holes. I searched and found a few but not what I was looking for. So this is what I came up with.

Ingredients

  • 2 cups almond flour
  • 1/2 cup butter
  • 1/2 cup sweetener
  • 1 tsp vanilla extract
  • 2 tsp cinnamon

Preheat your Pops Maker or preheat the oven to 300c. Mix up all the ingredients. Make 14 balls, place in Pops maker or on a baking sheet. If you’re doing them in the oven, you might want to flatten them a bit. Bake for 15 mins or until golden brown. I rolled them in some cinnamon and splenda.

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I think next time I will try it with pumpkin spice.

LC Tilapia Balls

I recently bought a used Babycakes Cupcake Maker and a Pops Maker. Both are like new. A well  spent 9.00.

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The last few days I have been on the hunt for Low Carb recipes that I can make in them. Well, I found one that I tried last night and it was very good. Here is the link to the recipe I found –> Clicky here

Ingredients

  • 2 tilapia fillets OR other mild white fish
  • 2 eggs
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup almond meal
  • 1/2 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • and whatever spices you want.

I baked the fish, let it cool. Then into a bowl pulled apart. Mix in the rest and then make some small balls and into the pops maker. It takes about 8-10 mins of cooking time to get them golden and crispy. Made some coleslaw and just used whatever I could find for dipping sauce, Dijon mustard, BBQ and salsa ranch dressing.

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Hubby and I are not big on fish, but these fish balls were tasty.

 

Lowcarb Blends

Gregg and I enjoy using our cappuccino/latte machine for our Sunday coffee. Since we eat low carb, I had to figure out a way of getting our sprinkles.

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Its simple. I use my Rocket and grind up the spice with splenda. Usually its equal parts. The only one I dont mix is Nutmeg, I like it the way it is. Having these is so handy to sprinkle on your foamy coffees or anything else you might want it on.

The pumpkin spice is really tasty (Yeah I know I spelled it wrong on the jar LOL). We bought the spice last time we were in Bellingham Costco.

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Just so you know, I dont use Splenda for everything. But in this case it tastes better that Stevia.

South Beach Eating Plan

Gregg and I have started doing the South Beach diet. Well, I don’t call it a diet, It’s just another way of eating. I took the time a really read the book, not just skim through it and “think” that I know how to do it.

I’m learning what are good carbs, bad carbs, good fats and bad fats. It’s all quite different from the Atkins‘s diet that we did a few years ago. I like that it’s not as low carb as other diets.

We are just starting and I thought I would post the recipes that I am going to be trying out. Most of the recipes are just from web or from my cook books. I’ll add pics when I remember to take them. Last night I made Garlic Chicken. It was pretty good. Very simple and I could have added more salt and pepper. I doubled the recipe so that I had enough leftovers to make 2 lunches for Gregg.

I also made a simple leafy salad with a low carb dressing. Peeled and diced sweet potato that I tossed with olive oil, salt and pepper and then baked it alone side the chicken.

Easy Garlic Chicken Breasts

1/4 cup lime juice 
1/4 cup olive oil 
1 Tbsp. minced garlic 
2 boneless, skinless chicken breasts 
salt and pepper 

In a medium bowl, whisk together the lime juice and olive oil. Add garlic and season with salt and pepper generously, and add chicken, making sure it is well-coated with the marinade. Marinate chicken, covered in fridge for at least 3 hours and preferably overnight. 

Preheat oven to 400 degrees F. Remove chicken from marinade and discard marinade. Arrange chicken breasts in a shallow baking pan. 

Season with salt and pepper and roast for 25-30 minutes or until chicken is cooked through and the juices run clear when you prick it with a fork. Serves 2. 

**This is really simple, but surprisingly good. The chicken is somewhat garlicky and tangy because of the lime juice, but it is not too strong-tasting.

Simple yet tasty!