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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Technorati Tags: Atkins Diet, Bowulf, Chinese, cooking, Faux, fried, kitchen, Loss, Low Carb, Recipe, rice, Weight
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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In another recipe coming out of Jennifer Eloff’s awesome low carb cookbook, Splendid Low Carbing, I prepare a food that I probably would have swore I would never eat — eggplant. In just another one of those amazing things that low carb lifestyle brought to me, my taste buds have changed. I now like eggplant well enough to voluntarily eat it.
Here’s a link to Jennifer’s website:
http://www.low-carb.us/splendalowcarb.shtml
Ingredients:
1 Medium Eggplant, thinly sliced
1 cup of grated parmesan
2 eggs
1 pound ground beef, browned
8 oz Sausage, browned
2 cloves garlic
1.5 cups of No Sugar Added Spaghetti Sauce
1 cup Mozzarella Cheese, shredded
1. Thinly slice eggplant, and put in egg wash.
2. Coat eggplant in Parmesan cheese
3. Heat oil in frying pan, and once hot, fry eggplant 1-2 minutes on each side until golden brown.
4. Brown ground beef and sausage. Once drained, add garlic and spaghetti sauce and heat for 5 minutes while finishing frying eggplant slices.
5. Layer the eggplant, meat mixture, and cheese to form 3 layers. Optional – dust top with excess Parmesan cheese.
Makes 6 servings:
Nutrition info per serving:
456 Calories, 33g Fat, 9.3 Total Carbs ( minus 3.3g fiber), 30g Protein.
Duration : 0:9:27
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Technorati Tags: Atkins Diet, Bowulf, Eggplant Parmesan, kitchen, Low Carb, Recipe, success, video
YUMMY P3 COOKIE RECIPE!!!
-
1 bag 16 oz. Almond Flour
4 cups Splenda (granulated)
2 sticks butter
4 eggs
4 tsp Vanilla
1 tsp baking soda
1 tsp Baking powder
4 tsp Almond flavoring
Cinnamon to taste
Pre-heat oven to 375 F.. Line baking sheets w/ parchment paper, non stick baking mat OR be cool and use a stone pan 
. BEAT ALL ingredients together until well mixed. Form onto baking pan and flatten with fork (or finger, like I did). Sprinkle w/ granulated sweetner (I used Z Sweet). Bake for 15-23 min. (depending on your oven) until light brown. Allow to cool for 2 min. then remove to wire rack to cool. Store in ziplock bag. MAKES 3 DOZEN.
Duration : 0:5:46
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Technorati Tags: almond, Carb, cookie, Diet, dr, flour, HCG, Low, p3, phase, protocol, Recipe, simeons, sugar, vlcd
Weight: 120.0 lbs. (-.4 lbs.)
This weeks task was to recreate a holiday meal. I chose to recreate pinwheels, turning them into taco wheels.
Thanks for Watching!!!
Ingredients:
1 Pkg. Ground Turkey Meat
1 cup Shredded Cheddar Cheese
1 Cup Black Beans
1 Pkg. taco Seasoning
Flour Tortilla shells
½ Onion
2 Tomatoes
1 Avocado
Small Sour Cream
TACO WHEELS
(INSPIRATION FROM PINWHEELS)
INSTRUCTIONS:
Brown meat, and soften onions by mixing in the meat. Add seasonings to meat as it cooks. Add taco seasoning, and water. Once meat is fully cooked, add cheese. Allow cheese to completely melt.
Spread 1 tbs. of sour cream on the middles portion of tortilla shell. Add a very small amount of meat mixture, and top with a few tomatoes, and avocados.
Firmly, roll tortilla shell and slice according to preference. Be sure to cut off edges, if needed. Insert a toothpick through the center to hold wheel together, if needed. Enjoy.
NOTE: These wheels can be very messy, and should be eaten from a plate.
Calories:190
Serving Size: 4-6 rolls (depending on size, 4 is larger, 6 is smaller)
Fat: 12g
Fiber: 20g
*Values are based off of roughly ½ a spoonful, large cooking spoon, of meat mixture.
*Calories and fat can be cut even lower is low fat, or fat free ingredients are used.
Music by Arts and Kraphts Galleries
Duration : 0:1:55
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Technorati Tags: Challenge, christmas, food, Jess', losers, Loss, Recipe, taco, Truly, Week, Weight, wheels
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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You will need…
One cup of the ready to eat minute rice (brown rice)
4oz of cooked salad shrimp
1 cup of chopped button mushrooms
1oz of broccoli florrets
1 tablespoon of kiko’s low sodium soy sauce
1 teaspoon of garlic powder
1/2 teaspoon of ground ginger
1/2 teaspoon of crushed red pepper
1/2 cup of water
WIth your skillet on a medium heat toss in the shrimp and soy sauce. Mix it just a little then toss in the rice and stir some more. Add about a half of cup of water or less into it and then mix in your spices and stir it again. Next add in your mushrooms and brocolli. Turn the skillet down to a simmer and cover for a few minutes. You should end up cooking it for around 6-8 minutes total and stirring it inbetween every 2 minutes. It just depends on how long it takes to get rid of some of the moisture to your preference.
Duration : 0:6:34
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Technorati Tags: Calorie, Calories, change, Diet, exercise, Fat, food, fried, Health, lifestyle, Lose, Low, motivation, Nutrition, obese, overweight, Recipe, rice, shrimp, unhealthy, Weight, weightloss
Day 11
We had some friends over. 11 ppl on the 11s day… yeah… we made Zwiebelkuchen (onion tart) which is served with New Wine (it is wine made out of the just harvested vines) and Quiche Lorraine.
I tried to keep it with less calories as possible and replaced the double cream e.g. with low fat milk and well, it still tasted delicious.
For desert we had the cheese we bought the day before in France:
http://www.youtube.com/watch?v=m_g5RcZ1PSk
Cu tomorrow!
°Sara°
????????????????????????
Here are the recipes:
?? Onion Tart (Zwiebelkuchen) – 4 Persons ??
? DOUGH
400 g flour
250 ml lukewarm milk
1 block of yeast
Salt, Herbs
? TOPPINGS
1 kg sliced, roasted Onions
150 g diced, roasted Bacon
4 Eggs, well beaten
300 g SourCream/Creme Fraiche
Salt, Pepper, Nutmeg, (caraway)
? BAKING
Put it in the oven at 220°C for 30-40 minutes or until golden brown on top.
????????????????????????
?? Quiche Lorraine – 4 Persons ??
? Pastry
200 g flour
100 g butter
5 Sp. water
Salt
? FILLING
2diced, roasted Onions
2 garlic clove
300 g diced Bacon
200g Cheese (Gruyère)
4 Eggs, well beaten
200 g Milk, lowfat (normally double Creme)
Salt, Pepper, Herbs
? BAKING
Put it in the oven at 220°C for 30 minutes or until golden brown on top.
????????????????????????
I am back to Germany and I finally can focus on weight loss and video making. My class reunion is shortly after Christmas, so my new goal is it to loose weight till Xmas. If you wanna join me, just make video responses or comment how yor weight lossing is going…
Julia joined the “weigh less till Xmas”. If you wanna join us, just post videoresponses to our daily vlogs. We can do this. Now go and checkout Julias channel: http://www.youtube.com/julinside
++++++
Music
Nathan Wills – Piano Dance
http://www.youtube.com/paradigma
http://www.nathanwillsmusic.com
++++
Follow me on twitter:
http://www.twitter.com/saraparker
Duration : 0:3:46
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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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In this video, Betty demonstrates how to make her delectable Parmesan Chicken Casserole with Wild Rice recipe. This is not your typical “chicken and rice recipe.” This one sings with flavor!
Ingredients:
2 lb uncooked chicken breasts or chicken breast strips
10 3/4 oz. can condensed cream of mushroom soup
10 3/4 oz. can condensed cream of celery soup
10 3/4 oz. can condensed cream of chicken soup
2 cups milk
1 stick margarine (cut into chunks)
1 box Uncle Ben’s long grain and wild rice (fast cooking recipe)
grated Parmesan cheese to taste (I use about 1/2 can Kraft fat free grated Parmesan cheese)
Cooking spray, if desired
Mix the three cans of soup with 2 cups of milk and 1 stick of margarine in a saucepan. Place the saucepan over low heat as you work on the chicken. Stir the soup mixture occasionally. Now, remove all extra fat, skin, and gristle from the chicken and discard it. Cut the uncooked chicken breast meat into bite-sized chunks (or cubes). When the soup mixture is hot and smooth, start assembling your casserole. Use a large oven-proof casserole dish. I use a 10.5 inch by 14.75 inch by 2.25 inch Pyrex dish. If you don’t have an oven-proof dish this large, make two casseroles with smaller oven-proof dishes and cook for a shorter time. Spray the baking dish with cooking spray, if desired. This is not necessary, because there is enough fat in the sauce from the margarine, but it might make serving a little easier. Now, pour one-half of the soup mixture into the bottom of the baking dish. Lightly and evenly sprinkle the long grain and wild rice over the top of the soup mixture. (You may set aside the seasoning mixture that comes with the box of rice. It will not be used in this recipe.) Next, place the chunks of uncooked chicken breast evenly over the top of the rice. Now, pour the remaining soup mixture over the top of the chicken chunks. Finish off the casserole by generously sprinkling the top with Parmesan cheese. It is important that you sprinkle plenty of the Parmesan cheese. Bake the casserole in an oven that has been preheated to 350 degrees. (I cover the casserole with aluminum foil, bake for about 1 hour, then remove the foil and brown the top for about 15 minutes.) You may omit the aluminum foil and cook the casserole for 1 hour and 15 minutes; it won’t be quite as saucy. Serve while hot. I assure you that this will become one of your go-to entrees! It’s terrific!!!
Duration : 0:9:32
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