Some mish-mash I take to work. Tastes a bit like ice cream:
-3/4-1C Cottage Cheese(may sub w/ricotta)
-3 Tbsp Almond Butter
-Scoop vanilla or chocolate protein(I used MD)
-3 Tbsp Coconut Milk
-Some grated unsweetened chocolate(optional)
Mix it up very very thoroughly(best to use a hand blender) and enjoy. You’ll probably end up adding extra coconut milk to aid consistency.
Avocado and Scallops Ceviche
Ingredients:
1/2 cup Fresh lime juice
3 tablespoons Peanut oil or vegetable oil
24 Green peppercorns; crushed
Salt
Freshly ground black pepper
3/4 pound Sea or bay scallops finely chopped
1 large Ripe avocado; peeled
2 tablespoons Fresh chives, chopped or scallions, chopped
40 small White mushrooms
1/4 cup Vegetable oil
2 tablespoons Fresh lemon juice
1 medium Garlic clove peeled and crushed
Salt and pepper to taste
Additional chives, optional (or scallions), for garnish
Directions:
COMBINE THE LIME JUICE, oil, peppercorns, salt and pepper together in a glass or ceramic bowl. Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate. They should become opaque in this time. Mash the avocado until almost smooth, then add it along with the chives or scallions to the marinating scallops (do not drain them) and mix well. Set aside for at least 1/2 hour, refrigerated.
About half an hour before serving the scallops, remove the stems from the mushrooms and wipe them to remove any dirt. Combine the vegetable oil, lemon juice, garlic, salt and pepper in a small bowl, and brush the insides of the mushrooms liberally with the mixture. Just before serving, drain the caps and fill with the scallop mixture. Garnish with additional chives, if desired.
[quote]Majin wrote:
Some mish-mash I take to work. Tastes a bit like ice cream:
-3/4-1C Cottage Cheese(may sub w/ricotta)
-3 Tbsp Almond Butter
-Scoop vanilla or chocolate protein(I used MD)
-3 Tbsp Coconut Milk
-Some grated unsweetened chocolate(optional)
Mix it up very very thoroughly(best to use a hand blender) and enjoy. You’ll probably end up adding extra coconut milk to aid consistency.[/quote]
ricotta is awesome, you can also mix Grow! Whey in ricotta and sprinkle with cinnamon and nutmeg and it is a cheesecake kinda thing
okay… well maybe not real cheesecake, but not too bad
[quote]OctoberGirl wrote:
Well I made a turkeyloaf the other day
3cups ground turkey
2tablespoons butter
1/2cup half & half
1cup chopped spinach
1/2cup uncooked oatmeal
salt and pepper
just mush everything together and bake at 350 for 50minutes
I lined a pie plate and just used that with a spray of Pam
[/quote]
I operate as if there is no place for white meats (chicken and turkey) on the AD. I mean I have a hard enough time affording and getting enough cheap (read subpar) redmeat as it is.
Sidebar, how closely do you watch your carbs from veggies?
My carbs all come from eggs, my breakfast sausage, my snacks (which is whatever sausage I can find to feed me for a week for 8 bucks)and cheese. That probably puts me about 10 carbs for the day.
Then I eat a decent helping of cabbage or brocolli green beans or whatever veg I may have/want/need. In that aspect I am done counting by that point.
And I think you are trying to fatten us up, I saw one of those in there that called for sugar…
you should be ashamed.
although, I saw some good things that are simple. I cook for a week at a time, and look forward to using some of these.
Thanks
[quote]johnward82 wrote:
OctoberGirl wrote:
Well I made a turkeyloaf the other day
3cups ground turkey
2tablespoons butter
1/2cup half & half
1cup chopped spinach
1/2cup uncooked oatmeal
salt and pepper
just mush everything together and bake at 350 for 50minutes
I lined a pie plate and just used that with a spray of Pam
I operate as if there is no place for white meats (chicken and turkey) on the AD. I mean I have a hard enough time affording and getting enough cheap (read subpar) redmeat as it is.
Sidebar, how closely do you watch your carbs from veggies?
My carbs all come from eggs, my breakfast sausage, my snacks (which is whatever sausage I can find to feed me for a week for 8 bucks)and cheese. That probably puts me about 10 carbs for the day.
Then I eat a decent helping of cabbage or brocolli green beans or whatever veg I may have/want/need. In that aspect I am done counting by that point.
And I think you are trying to fatten us up, I saw one of those in there that called for sugar…
you should be ashamed.
although, I saw some good things that are simple. I cook for a week at a time, and look forward to using some of these.
Thanks
[/quote]
I am usually at or below 30gs of carbs a day. I really like them, so I really watch them.
I have moved my carbs to evenings as I see that is the new suggestion from Thibs. I like it because I have my toast with peanut butter with hot tea before I go to bed. The carbs relax me and make me drowsy and I sleep through any carb cravings.
Was there sugar? my bad.
I count carbs in everything except broccoli, asparagus, celery, lettuce, spinach, cucumber, and kale… I don’t count any fibrous green veggies. BUT I do count carbs in green beans, green peas,carrots.
I have relaxed in that if I want a carrot, I will eat the damn carrot. I’ve also had a sweet potato at night before bed for my carbs. I also don’t worry so much about tomatoes because I just don’t eat that much per serving.
Chilis and olives (black and green) are great in eggs and also in hash instead of potatoes.
I’ll have to post my hash recipe next time with a pic. Easy and really good.
3 cups ground or shredded beef
2 cups somewhat cooked broccoli
1 small can green chilis
2 tablespoons butter
red pepper flakes
cook the ground beef in cast iron pan while you lightly steam the broccoli in one of those steam bags.
chop the broccoli
drain the ground beef
add everything to the cast iron pan
this stuff is really good to put in an egg crepe which is really good. You can even layer them then coat it with some shredded cheese and bake until the cheese melts
Hey, anyone know what’s the secret behind that spinachy egg thing? Everybody knows what it is. I’ve tried diced spincach mixed with eggs and cheese + some feta. Pretty good, but is there ‘a way’ with those things?