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So got the idea for this from Paleo Diet Lifestyle, but then just created my own version that I thought was a little less complicated so here you go!

Ingredients:

4-6 Pork chops – bone in or bone out, I used bone out

2 ripe nectarines

1 sweet onion

Chicken Broth

Bag of frozen green beans

Coconut oil (or butter would work here)

Butter

Dijon Mustard

Dried Thyme

Salt and Pepper

Directions:

Preheat oven to 400 degrees

First thing to do is get your pork prepped. Put out on a plate and on each side rub a dollop of dijon mustard, and then sprinkle over with salt, pepper, and thyme and rub into pork, then set aside.

In a stainless steel pan get a Tbsp. or so of coconut oil heated over medium heat

Get your onion and nectarines sliced up into chunks (I actually ended up cutting nectarine slices in half again, not shown in picture)

Now put the onion and nectarine slices into hot pan and sautee until nice and soft, about 5 minutes or so

When those are done, just remove from pan into a bowl and cover with foil, set aside

Now add another small dollop of coconut oil (or butter if that’s what you are using) to the pan and turn heat up to medium high, then put your pork in (if you have a smaller pan like mine do in batches) and sear on both sides for a few minutes each.

Once both sides are done move pork to a baking dish to go into the oven. You can cover in foil for easy clean up. Add to the pan just enough chicken broth to coat the bottom of pan. You could probably skip this step, but I think it helped keep the pork chops moist.

Now put into the oven for about 10-15 minutes – time will vary, I temped mine to 160 degrees.

While in the oven, make your green beans. Just take the pan you seared the pork in, including all of the dijon mustard left behind and get it heated back up, using a little chicken broth to deglaze the pan.

Now add your green beans to the pan and sautee, I added a little butter here, probably 1/2 Tbsp. and a little salt and pepper.

Once your pork comes out of the oven, let it rest a few minutes, then serve with nectarine onion mixture on top (you can reheat this quickly in the microwave if you want), and green beans on the side! Very yummy!


This was sooooo good! I got the idea to use zucchini instead of pasta off a few different sites, but winged it on my own with the sauce, and I must say given that this was a bolognese made in less than a half hour, I was impressed with myself : ) Now Michael’s grandmother (she is from Italy) might not have been impressed, but you never know!

Ingredients

Zucchini (5 smaller stalks only made 2 large portions of the zucchini, but the sauce serves about 4, I just froze our extra sauce, or you could make extra zucchini)

1lb. grass fed organic beef

1 jar of Organic Marinara Sauce (Look for one without added sugar if you can)

1/4 of an onion

1 Tbsp. crushed garlic

Garlic Powder

Oregano

Basil (I used fresh, about 2 Tbps., but dried would be fine too I’m sure)

Salt and Pepper

Olive Oil

Parmesan cheese (optional)

Directions

Chop up onion and get zucchini sliced thinly (I used a mandolin for this, I think I will find a julienne peeler to make them more noodle like, but this worked fine)

Get a big pot of salted water boiling for your zucchini to go into, then get sauce going

Into a large skillet or pot, put a few Tbsps. of olive oil over medium high heat

Add onions and garlic to skillet and sautee a few minutes until onions soften

Add ground beef along with a little salt and pepper to skillet and cook until no longer pink

Then add your marinara sauce and stir in, reduce heat here to medium low

Sprinkle over the mixture salt, pepper, garlic powder, oregano and basil – don’t worry about exact measurements just a sprinkle over the top

Stir all together and let simmer while you cook zucchini, I covered mine for a bit, stirring occasionally

Once pot of water is boiling, add zucchini to pot and cook for about 5 minutes until zucchini is fairly tender, but you don’t want it mushy. Timing could depend on how think you slice zucchini so keep on eye on it.

Once desired tenderness, strain zucchini and put in a bowl. Toss with a little salt, pepper, and garlic powder.

Then combine together in a bowl by topping zucchini with bolognese and adding a little parmesan cheese if desired! You won’t miss the pasta! 


So this is totally random, but Michael and I took the train from Naples to Florence, and on our leg from Naples to Rome, had lunch in the dining car. The trains there are so nice! Well, we ordered a caprese salad, and as it was a day we were taking a break from carbs, the lemon chicken as well. We were shocked when it was seriously one of the most delicious meals we had during the trip. The chicken was amazing! So I knew I had to try and recreate. My version below didn’t come out quite as lemony as I would have liked, but it was still very yummy. I think next time I will add a little more lemon zest and see if that works.

Ingredients

6-8 chicken thighs (I get the value packs of Organic chicken thighs from Whole Foods, and these really helps keep costs lower, but you can use breasts too)

Parsley for garnish optional (didn’t have this, but think it would make it look pretty)

Then I modified this recipe from Emeril to use as the sauce – I suggest making this the night before and then just throwing in the crock pot the next morning.

  • 1 cup dry white wine
  • 3 lemons, juice from 3, zest from 1 (although as stated, I would probably use zest of 2 next time)
  • 2 tablespoons minced garlic
  • 1 tablespoon minced shallots (I didn’t have these so didn’t use, but imagine they would add nice flavor)
  • 1 teaspoon salt
  • A dash of ground pepper
  • 1 dash Worcestershire sauce
  • 1/2 cup heavy cream
  • 1 stick of butter (I didn’t want the butter to be overwhelming so used less than Emeril)

Directions

1. In a skillet over high heat add wine, juice of lemons and lemon zest, garlic, and shallots. Heat for about 3 minutes.

2. Stir in salt, pepper and Worcestershire sauce and cook another 3 minutes or so, then add cream and cook another minute

3. Turn heat down to low and add butter to pan, a tablespoon at a time whisking in as you go – remove from heat and keep whisking until butter is incorporated

4. Now, if you are smarter than I am you will put your chicken in a glass baking dish or something, then pour the sauce over it and marinate overnight. (note here, I had already put my chicken in a ziploc bag so waited for my sauce to cool some, and then added it to chicken there)  I’m sure this would be fine just made in the morning and then poured directly over the chicken in the crock pot as well.

5. In the morning just throw into crock pot, then, if you don’t have a crock pot with a timer, just leave all day on low. If you do have a timer, mine turned out well with 6 hours on low.

Now, thinking back, I think this actually would have been a good one pot meal, and next time I will add some veggies, maybe some  onions and then squash and/or broccoli to the pot as well. But all I had on hand was frozen broccoli, so put it in a dish, added some salt and pepper, as well as some of the sauce from the crock pot, and microwaved for 8 minutes, stirring in the middle. Came out great!

Enjoy!

 


Michael and I had dance lessons last night until 8, so I wanted to make sure I had something ready to eat when we got home. This is when the crockpot comes in handy! This stew is easy and delicious!

Ingredients:

1.5 pounds of beef stew meat

Bag of baby carrots

1 onion cut into chunks

About 6 cloves of garlic (I used pre peeled garlic from Trader Joe’s, you could use crushed garlic as well)

4 yellow squash

4 stalks of celery (I forgot to get these, but it is always good to add veggies)

1 cup chicken broth

1 cup red wine

1/2 Tbsp. Onion Powder

2 Tbsp. Minced Onions

Salt, Pepper, and Trader Joe’s Everyday Seasoning if you have it

I cut up all the veggies the night before

Directions:

Put veggies in pot, then add meat on top of veggies. At this point you could seat the outside of the meat if you have time, but this is one too many steps for me in the morning, and I think it turns out well without doing that.

Season generously with salt, pepper, and everyday seasoning. Add onion powder, whole garlic cloves, and minced onion.

Add chicken broth (or beef broth) and red wine

Stir everything up and cook on low all day

 

Come home to this

 

And serve! So yummy!


I have to thank PALEOdish for this AMAZING recipe! I am a total ketchup fiend, but obviously it has sugar so try to avoid as much as possible. I did not miss the ketchup on these and that is saying a lot!! This served 2 of us, I made 9 mini burgers – I had 4 and Michael had 5.

Ingredients for burgers at link above, you will also need the below.

  • 2 Avocados
  • 3 spoonfuls of organic salsa
  • Sea salt, pepper, and cumin to taste
  • Organic, preferably raw, cheese, 8-10 thin slices (optional)

Directions:

You will want to grate your carrots, onion, and zucchini (if you have it) or you can do what I did and just put it in my handy immersion chopper thing. Or food processor. Whatever makes it easy for you to make the veggies very small.

Then add to bowl beef, garlic, curry paste, cinnamon, salt and pepper and mix well

Make 8-10 mini burgers and put on a plate

In a skillet, heat a Tbsp or so of coconut oil (or other fat if you want), once hot put burgers into pan to cook

Cook for about 2 minutes on one side, then flip. If you are going to add cheese, add it now as it takes awhile to melt. Once cooked and cheese melted, set aside on plate.

Now quickly make your guacamole, just put 2 avocados in a bowl, with 3 spoonfuls of salsa, and season with a little cumin, sea salt and pepper to taste

Then serve mini burgers, topped with guacamole! I just added side of frozen butternut squash that I heated up with a Tbsp. of butter, salt and pepper. Enjoy! (and thanks again to PALEOdish!)


So I started out with this recipe from The Primal Palate as my guide, but then changed a whole bunch of stuff, but I’m guessing their recipe is delicious as well!

I had taken out some chicken breasts on Sunday night, I had a spaghetti squash on hand, and wanted something simple to make. Stir fry! This would have served 4, for us it was dinner and then leftovers for lunch, yum.

Ingredients:

  • Chicken or beef – I used 2 large organic chicken breasts (Whole Foods has value packs you can buy which are great)
  • 1/4 cup almonds, chopped
  • 2 small or 1 large bell pepper sliced (I used 2 red)
  • 1/4 cup green onion, chopped (I didn’t have green onion, so used half a yellow onion, I think either would be good
  • 1/4 cup celery, chopped
  • 2 Tbsps. Coconut Oil (you could use butter here too I’m sure)
  • 1/4 cup rice wine vinegar
  • 1 tablespoon ground ginger (You could use fresh too)
  • 1 tablespoon minced garlic
  • 2 cups broccoli (I used 1 small bag frozen)
  • 2 cups Spaghetti Squash (I used all of a small one)
  • Sesame oil – 1 or 2 tsps
  • Coconut Aminos or Gluten free soy sauce (4 Tbsps)
  • Salt and pepper to taste
  • Cilantro and Lime to garnish (optional, but I like the flavor it adds!)

Directions:

Chop up vegetables and chicken (you can also pour yourself a glass of wine here too!)

Poke spaghetti squash all over with a knife and then put in microwave for 5-10 minutes. My small one only took 5 minutes. It is done when it is soft all over the outside. Set aside to cool when it is done.

In a large skillet (biggest you have!) melt coconut oil over medium high and add chicken to pan, with some salt and pepper, and begin to sautee. To save time, I pushed my chicken to one side and added garlic and onion to the other side to soften up before mixing.

Continue sauteeing until chicken is cooked on the outside, then add celery, bell peppers, and broccoli to pan.

It will be pretty full at this point, but will cook down. Now add your rice wine vinegar, soy sauce, and ground ginger to skillet and sautee for a few more minutes.

While that is cooking, cut your spaghetti squash in half, scoop out seeds and scrap into bowl. Then add to skillet all of it if it is a small one, or half for a large one. Mix it in well with the veggies and sauce. For the last minute, add your seseme oil to pan and mix in.

Then serve topped with cilantro, crushed almonds and a little lime juice!


Side note here for those of you who care about my fashion posts: Today’s outfit post will be delayed until tomorrow as Michael took our good camera with him to Vegas and only left me with the spare who’s battery was dead. It is charging now, so hopefully I will be able to get some photos when I get home today (because I am finally wearing a dress!)

Onto the recipe:

Ingredients

About 2 lbs. pork tenderloin – but I’m guessing this would be good with any pork or chicken really

2 apples, cut into chunks

1 onion, cut into chunks

1/2 cup white wine

1/4 cup apple cider vinegar

3 Tbsp. gluten free soy sauce

1 tsp. powdered ginger

1 Tbsp. Dijon mustard

Onion Salt

Garlic powder

Thyme

Salt and Pepper

Directions:

Put apples and onions in bottom of slow cooker (I do all chopping the night before and just put pot in fridge)

Put tenderloins on top of the onions and apples

Sprinkle generously with salt, pepper, onion salt, garlic salt and thyme

In a bowl mix together soy sauce, white wine, apple cider vinegar and dijon mustard and pour over tenderloins (I promise it looks a whole lot better than this when you come home! )

Cook on low all day and come home to this

Then enjoy! Michael told me this was his favorite pork yet! I served along with soy-ginger green beans (just sauteed frozen green beans with 1 Tbsp. butter, a few splashes of Tamari sauce (gluten free soy sauce), salt and a sprinkle of ginger.


I just had some leftovers of this for lunch, even better today. Thanks to Mark at Mark’s Daily Apple for this recipe, I just made a few small changes.

Ingredients: (this seems like a lot, but it really isn’t, most of it you will already have on hand)

2 large chicken breasts or 4 chicken thighs, cut into bite-size pieces (I used thighs)
1 lb andouille sausage, cut into ¼ inch thick slices
1/4 cup olive oil, or 2 Tbsp Coconut oil or butter (I used Coconut Oil, I really like the flavor!)
1 cup onion, chopped
1 large bell pepper, chopped (I used one small green and 1 small red)
2 cloves of garlic, minced crushed (I used one tsp. crushed garlic from a jar)
1 14.5 oz can diced tomatoes, undrained (I used fire roasted tomatoes with green chile)
1.5 cups chicken stock (I wanted mine to be a little soupier, so I used 2.5 cups, start with 1.5 and then add until you get consistency you like)
1/2 tsp dried leaf thyme
1 tbsp parsley (fresh is preferable, but dried will do in a pinch!) (I didn’t use any parsley in mine, I would say optional)
1 tsp chili powder
1 large head of cauliflower
2 cups shelled, deveined and cleaned shrimp (I used a 1lb. bag of frozen, already cooked shrimp from Trader Joes, tails off) 
Salt and Pepper to taste

Directions:

In a skillet, heat coconut oil or fat of choice. Then add diced chicken and sautee about 5 minutes or until at least outside is cooked.

Then add onions, peppers, garlic, and sausage tot he skillet and sautee until onions are soft

Then transfer what is in skillet to a large pot and add canned tomatoes, chicken broth, chile powder, thyme, salt and pepper. Simmer for about 20 minutes stirring occasionally.

While that is simmering, make cauliflower rice. This is so easy – just stick cauliflower heads into a bowl, microwave for 2 minutes, then put in blender or food processor and chop until a rice like consistency. It will look like this:

Then add that to the pot and stir in. Now if you have frozen shrimp, I would add them now as well, if they are defrosted or fresh, I would let cauliflower cook for about 10 minutes and then add shrip for another 5. So 15 minutes at this stage. (You can also add more chicken broth at this stage if you would like a more liquidy jambalaya. )

And serve! This was so yummy!


So Michael used the last of the eggs on Monday morning, so of course a trip to the grocery store was necessary. In case you are wondering, we go through about 3 dozen eggs a week! Well, anyways, this meant I needed a fast dinner to cook when I got home, and so I made the Sun-Dried Tomato chicken again! Michael said that was fine since he loved it so much. I picked up some asparagus at Whole Foods while I was shopping for our side dish. I had seen a recipe online that was similar to this, I don’t know exactly what it was since I can’t remember where I found it, so just put together what I could remember.

Ingredients:

Pound or so of asparagus, I used 2 bundles

1 carton cherry tomatoes, cut in half

Balsamic Vinegar (make sure sugar content is low, ours is only 2 grams)

salt and pepper

Olive oil

Coconut oil or butter

1 tsp. crushed garlic

Directions:

I have this little steamer dish that I used, but you could just put trimmed asparagus on a plate with a little water as well.

Coat asparagus lightly with olive oil and add a little salt and pepper

Microwave for about 5 minutes or until desired tenderness

While those are cooking, in a skillet melt coconut oil or butter

Add crushed garlic and sautee a minute, then add tomatoes to skillet

Once those have started to cook down, add a few generous splashes of balsamic to the pan

Sautee and it will begin to thicken up, you can add a little salt and pepper here if desired, I actually don’t think I did though

Add a little more balsamic if desired

Pull asparagus out of microwave and spread out on plate

Pour tomato mixture and sauce over asparagus, and then sprinkle over goat cheese

And here it is served along side our delicious chicken!


This recipe is originally from PALEOdISH and it was delicious! It made a big pot and I am very excited for my lunch leftovers today! This wasn’t originally made in the slow cooker, but I think just about any soup or stew recipe can be made in the Crockpot so I made a few changes to this and it was ready when I walked in the door last night!

Ingredients:

  • 1 pre cooked Rotisserie chicken from grocery store (or cook your own, this was just easier for me)
  • 6 cups of chicken broth for stew consistency, 8 cups for soup consistency, I went with 6
  • celery, onion, carrots and sweet potatoes (I used yellow squash instead of celery because that is what I had on hand. I used just 1 sweet potato to keep the carb content low still,  a bag of baby carrots, and 1 sweet onion)
  • 1 can diced tomatoes
  • 1 can coconut milk (Organic, full fat)
  • 1 lime -squeezed, plus some zest
  • 1 tsp Sambal Oelek (chili paste)
  • 3 tsp curry paste (I used Thai green curry paste)
  • 1 tbsp turmeric
  • 1 tbsp cumin
  • sea salt and fresh ground pepper

Directions:

Night before you are going to cook, chop veggies and put in crock pot and refrigerate. I also pull out all the cans and spices I need the night before so they are ready to throw in. Also shred rotisserie chicken and put in container to refrigerate.

In the morning, pull out the pot and add chicken to veggies. Add some salt and pepper at this point. Then add the can of tomatoes, the coconut milk, the chicken broth, and all of the spices, lime, and chili/curry paste. Add a little more salt and pepper and then stir to combine everything.

Cook on low all day and come home to this!

Yummy!



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