In this Induction-friendly recipe video, I demonstrate one of the most versatile side dishes or main dishes on the Low Carb lifestyle. From Chinese main meal or accompaniment to an Italian replacement for pasta, this faux rice recipe is versatile to say the least. Note: for the Italian alternative, I would eliminate the Chinese flavorings (Soy Sauce, meat, sesame oil, and egg) in favor of more garlic and Italian seasoning and spices. For Induction, you are limited to 1 cup of Cauliflower per day.
This recipe was developed from the original at Linda’s Low Carb recipe site. (http://genaw.com/lowcarb/fried_rice.html)
Here is the ingredients:
2 TBS Cooking oil
4 slices Bacon
1 Medium Size head of Cauliflower (~2 pounds), grated
2 cloves garlic, minced
4 oz of Ham
1/3 cup soy sauce
1 tsp sesame oil
1 egg, beaten
4 green onions, chopped
Black Pepper to taste
* Heat the oil and bacon in large skillet until bacon is slightly browned.
* Grate Cauliflower in Food Processor
* Add Cauliflower, Ham, and Garlic and cook until the cauliflower begins to stick (internal water is evaporated) and getting browned
* Add Soy Sauce and Sesame Oil, heat for 1-2 minutes
* Drag Cauliflower to half of the pan
* Cook beaten egg until scrambled, and mix with Cauliflower mixture.
* Add Green Onion, and Pepper to taste
* Cook 4-5 more minutes
Makes 6 servings
Link to Linda’s Low Carb Update page:
http://genaw.com/lowcarb/updates6.html
Nutrition Info:
116 Calories; 5g Fat; 9.5g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs
Per 1/8 recipe: 64 Calories; 5g Fat; 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
Duration : 0:8:9
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Katrina shows you how to make “Skinny Spaghetti.” http://diet.com/videos
Eating healthy doesn’t mean sacrificing flavor. CPT Katrina shows you how to make dinner with this protein packed, low fat recipe! Watch more videos at http://diet.com/video
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Duration : 0:3:7
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Award-winning diet counselor, Laurence Brown, talks to Ador TV about his successful weight loss strategy and what drove him to help others
Duration : 0:5:40
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Welcome to David Brown TV
and cooking with Kevin Federline
breakfast weight loss edition.
Music produced by and used with permission from R.J Festejo
Duration : 0:3:20
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Welcome to David Brown TV and cooking with Kevin Federline breakfast weight loss edition. Music produced by and used with permission from RJ Festejo
Duration : 0:3:20
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In this video, Betty demonstrates how to make a Christmas Roast Turkey Breast. This is an 8-pound frozen turkey breast, thawed in the refrigerator for 3 ½ days, prepared with butter and salt, and then roasted in a roasting pan, covered with aluminum foil, in the oven for 4 hours at 325 degrees. During the last hour of roasting, the turkey breast is basted with its own juice occasionally. During the last half hour of roasting, the turkey breast is transferred to a pan that allows the turkey breast to be upright, to brown off the turkey breast. The turkey breast is done when a meat thermometer, inserted into the deepest part, reads 170 to 180 degrees. If you follow the instructions in this video, you will come out with a golden brown turkey breast with lots of delicious roast white meat turkey and turkey stock for gravy for a Christmas meal! Let the cooked turkey breast rest for 15 to 20 minutes before carving. You can see Betty’s Husband, Rick, Carving the Thanksgiving Turkey for information about carving the turkey breast. I will be making and uploading fat-free cream-style gravy from the turkey stock. Happy Holidays from me and my family!!!
–Betty ?
Duration : 0:9:11
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In this video, Betty share a recipe for an all-American favorite, baked beans. The baked beans are topped off with crisp baked bacon–tastes great!
Ingredients:
(2) 15-oz. cans pork and beans
1/2 cup firmly packed light brown sugar
1/4 cup finely chopped onion
1 tablespoon ketchup
1/4 teaspoon prepared mustard
3 slices of very crisp cooked bacon
Set the oven at 350 degrees. Mix together the 2 cans of pork and beans, 1/2 cup brown sugar, 1/4 cup chopped onion, 1 tablespoon ketchup, and 1/2 teaspoon mustard. Stir well and pour into a deep round baking dish. Bake for about 40 minutes. (A little more or less time will be fine.) Remove from oven, and crumble the three slices of bacon over the top. Serve immediately. This is a great side dis, and so super easy to make!
Menu suggestion: Serve Betty’s Crispy Bacon-Topped Baked Beans with Betty’s Kitchen Grilled Chicken Strips, Betty’s Nutty Broccoli and Cauliflower with Cheese Sauce, with a hot yeast roll and lemonade. Yum!
Duration : 0:7:14
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8oz of salmon=389 calories
3/4 cup brown rice=150 calories
TOTAL calories=539
Duration : 0:3:50
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Learn how to make a quick and delicious, low-fat Apple Brown Betty dessert, step-by-step, with Kitchen on Fire’s Chef Mike C.
See the entire Farm-Fresh Cooking Series here:
http://www.cvshealthresources.com/topic/mmfarmfresh
Duration : 0:3:23
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My weight loss and motivational coach is my fiancé Richie, this week he has took on board what I am hoping to accomplish and helped with support and fresh ideas.
40 minutes of running/jogging/walking to start off the day, so even if you are feeling a bit tempted with company over you still started off the day right. Remember to STRETCH!!
Richie also took on my sparkspeople plan logging food and exercise; although our calorie ranges are different we still share the same meals with only small moderations.
Richie’s Veggie Chickpea Vindaloo
Prep Time: 10 Minutes
Cooking Time: 30 Minutes
Yield: 4-5 Servings
Ingredients:
1 Tbsp Olive or Canola Oil
2 Medium Onions, chopped
3 Cloves Garlic, minced
1 Tbsp Fresh Ginger, minced
2 Tsp Cumin
1 Tsp Turmeric
1 Tsp Sea Salt
½ Tsp Cardamom
½ Tsp Cayenne Pepper
1/8 Tsp Cinnamon
3 Cups Mushrooms, sliced (or one of those 10 oz. packages, sliced)
1 Zucchini, sliced
1-28 oz Can Whole, Peeled Tomatoes with juice
3 Tbsp Apple Cider Vinegar
2-15 oz Cans Chickpeas, drained and rinsed
2 Large Potatoes, scrubbed and chopped pretty small
2 Cups Vegetable Broth
OPTIONAL STEP:
½ Cup Plain, Organic Yogurt (non-fat is not the way to go here)
Heat oil over medium flame in a large pan. Add onion and cook for 5 minutes or until translucent. Add ginger, garlic, cumin, turmeric, cardamom, cayenne pepper and cinnamon. Stir to combine and cook for 2 minutes. Stir in mushrooms, zucchini and cook for another 2-3 minutes. Add tomatoes (crush them with your hands as you transfer from can to pot) with juice, vinegar, chickpeas, potato, and vegetable stock. Bring to a boil, then turn down heat and let simmer for 15 minutes or until potatoes are tender. Cover for most of the time or—if you want it more soupy—leave covered the entire time. Take off heat, stir in yogurt and season with sea salt and pepper. Serve.
SIDE DISH: Indian Chapati Bread
Prep Time:15 Min
Cook Time: 15 Min
Ready in: 30 Min
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
3/4 cup hot water or as needed
DIRECTIONS
In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.
Duration : 0:8:36
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IIf You Have Been Frustrated By Your Lack of Weight Loss Success, Follow Our Step by Step Blueprint and We Guarantee You That You Will Not Only Lose Weight, But This Time You Will Keep It Off .