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ATKINS INDUCTION FOOD PORN

 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Benni Quote  Post ReplyReply Direct Link To This Post Posted: May 26 2014 at 8:04pm

Beef-Eggplant Curry
by Peggy


This is a quick, tasty and wonderful way to use up leftover beef pot roast (chuck). Made the above delicious dish for lunch today. This one's a keeper!   I started this at 10:45 and it was done by 11:15! Super easy dish. We are very pleased with this quick curry. I love how easy most Indian curries are to prepare! This dish is suitable for all phases of Atkins, Keto and Primal-Paleo as well.

INGREDIENTS:

2 T. olive oil or coconut oil

2 c. cooked beef, trimmed of fat, cut in ½" dice

6 oz. eggplant (I used a small Japanese purple eggplant), cut in 1" cubes

3 oz. onion, diced large

½ c. red bell pepper, chopped

½ c. cilantro, cut roughly

1 large tomato, cut in 1" cubes

2 tsp. my Garam Masala Spice blend

Dash turmeric (about 1/8 tsp.)

Dash salt

½-1 c. water (beef stock if you have some is better)

DIRECTIONS:   Cut up meat, eggplant and onion as indicated above. Heat oil in non-stick skillet over hi heat. Add onion and slightly brown. Add eggplant and continue to saute', stirring often. Add beef and brown a bit. Add cilantro, tomato and all spices. Add water as needed to just barely surround meat. Lower heat. You don't want this soupy, but add more water as you cook the dish if all evaporates. Simmer on medium heat about 15 minutes to allow flavor to mingle. Serve on cauli-rice, cauli-mash, toasted low-carb bread or muffins, or eat it straight up!

NUTRITIONAL INFO:   Makes 4 servings, each contains:

237 calories

12.5 g fat

7.05 g carbs, 2.77 g fiber, 4.28 g NET CARBS

24 g protein

107 mg sodium
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Benni View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Benni Quote  Post ReplyReply Direct Link To This Post Posted: May 29 2014 at 1:20pm

Chicken-”Potato”-Kale Soup
by Peggy






This lunch creation this week was just scrumptious. My husband had to admit (although he was expecting to not like the daikon) this soup really tasted like it had potatoes in it. The daikon radish doesn't taste at all like radish when it is simmered in soup. Be sure to try it in your next soup, stew or seafood chowder. You'll just be amazed! This recipe is suitable for all phases of Atkins and Keto diets. It is not suitable for Primal-Paleo.

INGREDIENTS:

2 c. chicken broth, preferably homemade

1 c. chopped kale leaves (ribs removed)

½ c. green onion, chopped

1 c. cubed daikon radish (Japanese radish)

½ c. celery, chopped

1/8 tsp. xanthan gum (only if needed to thicken)

Dash each salt and pepper

2 c. water

1/2 recipe my Condensed Cream of Chicken Soup

1 13 oz. can chicken breast with juices

½ c. heavy cream

DIRECTIONS: Make up the Cream of Chicken Soup recipe. Portion out half for this recipe and store rest in the fridge, covered, for up to a week. Cut up all the vegetables as indicated above. Place all but the last 3 ingredients in a medium-large 4 qt. soup pot.    Bring to a boil and them reduce heat to a simmer. Cook until veggies are just tender. Add the chicken meat (and juices), breaking up the meat a bit as you add it to the pot. Add the 1/2 recipe of the condensed soup next. Stir to blend. Add the cream last. Simmer a couple minutes and serve.

NUTRITIONAL INFO: Makes 9 cups of soup or six 1½ c. servings. Each serving contains:

345 calories

26 g fat

6.6 g carbs, 1.33 g fiber, 5.27 g NET CARBS

4.16 g protein

656 mg sodium
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Benni View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Benni Quote  Post ReplyReply Direct Link To This Post Posted: May 29 2014 at 1:29pm

Condensed Cream of Chicken Soup
by Peggy




Condensed Cream of Chicken Soup
Condensed Cream of Chicken Soup

I just LOVE Jennifer Eloff's Condensed Cream of Mushroom Soup recipe. It's a no-cook food that I can whip up fast when I need a casserole or recipe "binder." Well, I was wanting a Condensed Cream of Chicken version this week and thought I had seen one on her site before. So I went to grab a copy and lo, despite much searching there, alas, I did not find one! Maybe I just imagined seeing it there, or saw it elsewhere.     Sooooo, I took the mushroom version, omitted the mushrooms and subbed in canned chicken. I made a couple other changes and VOILA! A very tasty condensed soup that rivals what comes in the Campbell's can, and ever so much healthier!

The recipe made exactly 21 oz. or 2 cups, so it is equivalent to two cans of condensed soup and can be used in recipes you have that call for 1 can of soup! How's THAT for convenient? Only thing is this should not be frozen or the cream cheese will break down. Just whip it up in your food processor or blender right when you need it. Any leftovers can be stored for probably up to a week in the fridge. If you choose to make this up as soup, this undiluted soup should be diluted 1 for 1 with water: 1 cup undiluted + 1 c. water or broth = 2 cups finished soup. This entire recipe, diluted with 2 cups of liquid (5o:50) will yield 4 c. finished soup or four 1-cup servings ready to eat.

INGREDIENTS:

4 oz. cream cheese, softened

½ cup heavy cream

2 T. warm water

1 chicken bouillon cube (use back of spoon and dissolve in the warm water above)

1 T. olive oil

½ tsp. onion powder

1 tsp. arrowroot powder (or cornstarch)

¼ tsp. xanthan gum

1 short squirt liquid sucralose (or a few drops)

1 13-oz can chicken breast, undrained

DIRECTIONS:   Place all ingredients in food processor or blender but the chicken. Process until smooth. Add chicken with its liquid and pulse a few times to chop and blend. Scrap out into 2 storage contains equally. There will be 10.5 oz. in each. Cover and refrigerate if not using immediately. Keeps about a week in the fridge. DO NOT FREEZE!

NUTRITIONAL INFO:   

Makes two 10.5 oz. soup cans worth of condensed (undiluted soup). Each "can" worth of undiluted soup (half the recipe) contains:   660 cals., 52 g fat, 8.1 g carbs, .65 g fiber, 7.45 g NET CARBS, 5.9 g protein, 1392 mg sodium.

If reconstituted with water or pure chicken broth (nothing added other than salt maybe), this recipe will make four 1-cup servings of reconstituted, ready-to-eat, cream of chicken soup, when diluted with 50:50 water or plain broth.

Each 1-cup serving of soup contains:
330 calories,
Fats:26.2 g
Carbs:4.0g
Fiber: 0.3g,
NET CARBS: 3.7g
Protein:2.9g,
Sodium: 696 mg
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Benni Quote  Post ReplyReply Direct Link To This Post Posted: Jun 03 2014 at 7:16pm

Pork & Chorizo Salad
by Peggy (Buttoni)



This is a variation on the popular taco salad we all know and love. Constructing it with pork and chorizo, along with the spices and sofrito I included, was quite delicious and a pleasant change of pace. I didn't have an avocado in the house or else a layer guacamole would have been added under the cheddar cheese. You might want to consider adding one mashed up with a pinch of garlic powder. :) This salad is suitable for all phases of Atkins and Keto diets.

INGREDIENTS:

8 oz. lean ground pork

2 oz. chorizo sausage, removed from casing and crumbled

Dash ground cumin

¼ tsp. garlic powder

1-2 tsp. my sofrito sauce (optional, but real good in this)

1/8 tsp. my Smoky Chipotle Spice blend

2 c. Romaine lettuce, chopped

2 c. endive or curly leaf lettuce (green or purple), chopped

½ c. tomato, chopped

2 slices Monterrey Jack Cheese

½ c. shredded Cheddar Cheese

DIRECTIONS: Have two plates ready by the stove. If using guacamole layer as suggested above, make that now. Brown ground pork in a non-stick skillet, along with the crumbled chorizo until they are done. Add salt, cumin, smoky chipotle blend, sofrito and garlic powder. Stir often as the meat browns. Remove from heat when done. Mix the two types of lettuce in a bowl and plate half on each of two plates. Add half the chopped tomato on top of each. Place 1 slice of jack cheese in the center of each stack of greens. Top each with half the meat. If using guacamole, add it now. Top each with ¼ c. of cheddar shreds.   Serve at once.

NUTRITIONAL INFO:    Makes 2 salads, each contains: (does not include guacamole)

597 calories

46.7 g fat

6.95 g carbs, 2.20 g fiber, 4.75 g NET CARBS

37 g. Protein

748 mg sodium (high because of the cheese)
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Phattygyrl Quote  Post ReplyReply Direct Link To This Post Posted: Jun 03 2014 at 10:23pm
Yummy dishes ladies.i can't wait to try these, thanks for sharing!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Benni Quote  Post ReplyReply Direct Link To This Post Posted: Jun 09 2014 at 3:37pm
Muffin in a Minute

aka MIM


Recipe:

Serving Size: 1

1/4 cup flax meal (8.09 total carbs, 7.6 fiber) (30 g)
1/2 teaspoon baking powder (0.64 net carbs)
1 Splenda packet (0.9 net carbs)
1 teaspoon cinnamon (1.84 total carbs, 1.2 fiber)
1 large egg (0.6 net carbs)
1 teaspoon butter

Nutritionals:
total carbs is 12.07
fiber is 8.8
net carbs is 3.27

1) Put the dry ingredients in a coffee mug.

2) Stir.

3) Then add the egg and the butter. Mix.

4) Microwave 1 minute (or more). Take out. slice, butter, eat.

Tips:
Cream cheese would go nicely, too.
The shape of this can be changed by making it in a bowl.
It can be "toasted" once it's cooked.
The cinnamon can be replaced. I would imagine that any sugar free syrup
could be added.

If you decide to try one, please make sure you drink at least one additional large glass of water for the extra fiber.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Benni Quote  Post ReplyReply Direct Link To This Post Posted: Jul 07 2014 at 8:49pm
OVEN-FRIED FISH
by Peggy Buttoni


INGREDIENTS:

30 oz. tilapia or swai filets (six filets about 5 oz. each)

6 T. homemade mayo

3 oz. crushed plain pork rinds

½ tsp. Seafood Spice Blend

1 T. olive oil

DIRECTIONS:

Preheat oven to 450º. Rub a metal baking sheet with olive oil. DO NOT USE A SILICONE PAN LINER OR THESE WILL NOT BROWN PROPERLY. Been there; done that.

Crush pork rinds and place in shallow bowl.
Add spice blend and stir well. If you like things real spicy, you might want to increase the spice blend a bit or add more cayenne.
Most important step here:   Pat surfaces of fish dry with a paper towel. Then brush each fish filet on both sides with a tablespoon of mayonnaise.   You want to be sure not to miss any spots. There doesn’t have to be a LOT of mayo, but the entire surface must be moistened with it for the coating to adhere.
If you substitute a commercial mayo, you will have more difficulty getting good coverage, as it is so thick.

Holding the filets up (one at a time) by the tips, between your index finger and thumb in one hand, and with your other hand, spoon the coating over each filet on both sides to coat well. I find if you just dip them into a plate full of the coating, the first two get coated nicely and you run out of coating before all are coated! That’s ever so annoying! When all are coated, lay each filet onto your oiled pan.   Place in hot 450º oven and bake for about 20 minutes or until done and crispy on top.   There’s actually no need to turn the filets over during cooking as the bottoms get even browner than the tops!

NUTRITIONAL INFO: Makes 6 servings, each contains:

364 calories

22.9 g fat

.43 g carbs, 0 g fiber, .43 g NET CARBS

41.4 g protein

338 mg. sodium
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