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Old 01-23-2012, 07:06 AM   #241
GailyGail
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Glamazon, your meals look incredible. You should be a food stylist for the Food Network!
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Old 01-23-2012, 11:23 PM   #242
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Oh, GailyGail, pshaw!! Thanks for the compliment, but *really*. It's just slop on a plate! A girl's gotta eat!

Cookwithme, Amber is AH-MAY-ZING!

Thanks, Slimlane!

I'm with you, Whipper-- EAT COOKIES UNTIL GONE. Check. FEEL GUILTY. Check.

LyLu, GORGEOUS FOOD!! Yummy! Talk about food styling! Little swish of mustard on the plate and everything!

Thanks, Becky! The alien plate is my favorite, too.

XOXOX Kitty!

Way to go, Liz! That dish sounds awesome! I am a big fan of putting it all in a bowl and chowing down.

Misty and Amber-- buuuuuuuuuuuutter--- said with glazed eyes and a little drool, a la Homer Simpson.

Come on, Jean! Take some pics! Yeah!
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Old 01-23-2012, 11:38 PM   #243
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(sorry I was AWOL a few days, but still chugging along with all this tasty food!)

Dinner: Foster Farms Spicy Wings, English cucumber


Lunch: Tuna w/ cottage cheese, mayo, fresh parsely, diced celery, green onion, capers, dijon, lemon juice, dill weed, garlic powder, cracked pepper


Breakfast: Jimmy Dean All Natural sausage patty, 3 fried eggs in butter


Dinner:
Homemade Meatloaf: ground beef, ground sausage, eggs, yellow mustard, ketchup, garlic powder, cracked pepper, Worchestershire sauce, liquid smoke; topped with extra ketchup
Brussels sprouts pan fried with butter, garlic, salt & pepper; blue cheese crumbles


Dinner: Shrimp and spinach with pesto (YUM)


Breakfast: Bacon & eggs


Dinner:
Sliced & fried polish sausage (chicken basil)
salad w/ fresh basil, grape tomatoes, avocado, green onion, fresh mozarella, evoo, balsamic vinegar, fresh garlic, cracked pepper


Dinner:
Pork chop roasted with garlic & rosemary
boiled cauliflower smothered in pesto (YUM YUM YUM)


Lunch: leftover pork chop, cauli & pesto, extra parmesan on top


Breakfast: bacon & fried eggs


Breakfast: bacon & scrambled eggs
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Old 01-24-2012, 05:01 AM   #244
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Yay! More food pic.s!!! Missed it! Big hug for you Ang!!!
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Old 01-24-2012, 05:05 AM   #245
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Big Hugs and XOXOXO from me, too, Ang! hang in there and do what you need to do for you! We'll be here!
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Old 01-24-2012, 05:30 AM   #246
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Yay..you are back!
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Old 01-24-2012, 10:44 AM   #247
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I should have taken a picture of this, but I was a hog and ate it too fast, we went to a brunch on Sunday and had to take potatoes, um problem,so I said lets make a potato gratin and I am making one for me with celery root, I sliced it on the mandolin, just like the potatoes and then made my own little casserole dish with half and half, butter and Gruyere cheese, OMG it was so good I had a bite of the potato one and celery root has so much more flavor, I get totally bored with veggies and like to mix it up, they get a little pricey here now, but man I love it, it makes the best french fries and chips too. 4 net carbs in 1/2 c raw, and a 1/2 cup is a good serving.

I made a steak the other night and sliced it thin over arugula, and red onions and mushrooms, and made a vinaigrette with Orange flavored Torani and garlic grapeseed oil, man that was good!
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Old 01-24-2012, 11:01 AM   #248
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Thanks, for the suggestions Amber! I am going to have to try that - it sounds YUMMY!
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Old 01-24-2012, 03:59 PM   #249
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Quote:
Originally Posted by Bejewelme View Post
I should have taken a picture of this, but I was a hog and ate it too fast, we went to a brunch on Sunday and had to take potatoes, um problem,so I said lets make a potato gratin and I am making one for me with celery root, I sliced it on the mandolin, just like the potatoes and then made my own little casserole dish with half and half, butter and Gruyere cheese, OMG it was so good I had a bite of the potato one and celery root has so much more flavor, I get totally bored with veggies and like to mix it up, they get a little pricey here now, but man I love it, it makes the best french fries and chips too. 4 net carbs in 1/2 c raw, and a 1/2 cup is a good serving.

I made a steak the other night and sliced it thin over arugula, and red onions and mushrooms, and made a vinaigrette with Orange flavored Torani and garlic grapeseed oil, man that was good!
I love turnips like that too!
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Old 01-24-2012, 05:38 PM   #250
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I forgot I added sauteed onion to the casserole too, I agree Misty I love turnips but celery root is a fave!!!! I eat turnips when that gets too expensive!
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Old 01-24-2012, 06:35 PM   #251
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Dinner Sunday and Monday night:

Pizza on a wheat free/gluten free crust by Ener-G. 7 carbs per slice and it only raised my bs a few points! yay!

2012-01-24 001 001.jpg


Tonight's dinner-http://www.foodnetwork.com/recipes/emeril-lagasse/jambalaya-pasta-with-penne-chicken-shrimp-and-andouille-recipe/index.html With Shirataki Noodles instead of Penne

Sauteed noodles
2012-01-24 001 002.jpg


With the rest all plated. This was super, super yummy!
2012-01-24 001 004.jpg
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Old 01-24-2012, 07:00 PM   #252
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Bejewel Me, your celery root recipes sound fabulous! I really want to make that casserole and know that my fiance will love it! Misty: that pizza on a wheat-free, gluten-free crust looks too good to be true. How did it taste? It looks amazeballs and delicious! Angela, as always, your photos look like Food & Wine or Bon Appetit magazines, if they had a Low Carb edition! Seriously, you should develop recipes, take photos and act as a Food Stylist for low carb recipes. You could start a low carb gourmet revolution with your menus and photos!
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Old 01-24-2012, 07:04 PM   #253
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It is really, really good. I mean..seriously..LOL
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Old 01-24-2012, 08:23 PM   #254
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It looks like the alien plate is the "favorite" this month. LOL
I tried the Foster Farm hot wings and even got my DH to eat them. They are pretty tasty! I have 2 more packages of them in the freezer.

Thanks for starting this and getting me motivated!
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Old 01-25-2012, 09:07 AM   #255
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I gotta get a camera!!! lol!!!
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Old 01-25-2012, 09:33 AM   #256
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There are so many threads for food porn I missed this one Lol. Glam your food looks so good, I spend quite a while going through this yesterday.

Last night's dinner-Gorton's garlic butter tilapia filet and a greek salad:
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Old 01-25-2012, 09:43 AM   #257
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Lemon Custard "tart" on whey protein/almond flour crust:


Ingredients:
2 servings almond flour (1/2 cup)
2 servings syntrax vanilla whey protein powder (2/3 cup)
2 servings great value butter (2tbsp)
2 servings silk almond milk (2 cups)
2 serving Lemon kool aid packets
1 large egg
2 large egg yolk
3 tbsps lemon juice
1.5tbsp glucomannan powder
1-drop EZ sweets for the crust
About 10 drops EZ Sweets for the filling (I just kept tasting until it was as sweet as I like)

Mix protein powder and almond flour well, add 1 drop EZ Sweets, and add 2tbsp melted butter. Mix well. It will be dry. Add a few tbsp of water until it is mixed and workable. Put in an 8" pie pan and spread out over bottom and up the sides. Bake in a 350 oven for about 8-10 minutes.

Put all other ingredients in a bowl, except glucomannan powder, mix well. With an electric mixer, hand mixer, or whisk, slowly add the glucc powder and mix for 2-3 minutes until it starts to thicken up. Pour in the crust and bake at 350 until center is set (about 25 minutes). (You will have left over filling, I baked those in cupcake tins without a crust)

Counts for 1/8th serving:
Serving Size 1 Serving

Amount Per Serving
Calories from Fat 73
Calories 119

% Daily Values*
Total Fat 8.14g 13%
Saturated Fat 2.602g 13%
Polyunsaturated Fat 0.394g
Monounsaturated Fat 1.113g
Cholesterol 88mg 29%
Sodium 718mg 30%
Potassium 130mg
Total Carbohydrate 2.06g 1%
Dietary Fiber 1.3g 5%
Sugars 0.46g
Protein 8.73g
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Old 01-25-2012, 10:52 AM   #258
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Lemon tarts, yum!!!!!!!! Is the Kool aid like the stuff for a single water bottle or a 2 quart mix?
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Old 01-25-2012, 11:06 AM   #259
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It's the regular Kool aid packets you mix with "sugar", the ones that are like 5 for $1.
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Old 01-26-2012, 08:31 PM   #260
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to my new love: Flax sandwich buns over in this thread, and I wanted to announce my love of these buns over here as well, glamazon.


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Old 01-27-2012, 07:32 AM   #261
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Maryland crab stuffed shrimp!!! Talk about good!!! Please excuse the mess on my plate but I ate some before I thought to take a picture
Attached Images
File Type: jpg crab stuffed shrimp.jpg (31.3 KB, 39 views)
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Old 01-27-2012, 08:02 AM   #262
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Crab stuffed shrimp
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Old 01-28-2012, 08:01 AM   #263
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Come on folks! Get the pic.s up here! Let's help Ang out while she is busy sewing and momming!

I'd post pic.s, but in a boring LC food (looks wise) rut. A steak is a steak! LOL mmmmm though!

Love ya Ang!!!!
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Old 01-28-2012, 12:43 PM   #264
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Quote:
Originally Posted by cindy lolz View Post
Since you asked so nicely and calmly...

YOU MUST TRY. LOOK AT THE INGREDIENT LIST, YOU WILL FLIP OUT.

1 cup natural peanut butter, smooth
3 eggs
1 Tablespoon vinegar
1/2 teaspoon baking soda
1/4 teaspoon salt
How long do you cook this, and what temp?
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Old 01-29-2012, 06:21 PM   #265
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Dinner tonight:

Chicken nuggets and "fries"

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Old 01-30-2012, 08:08 AM   #266
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Fish Tacos on ricotta/egg shells, with sirracha mayo sauce:


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Old 01-30-2012, 08:11 AM   #267
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MAn I have been craving fish tacos something fierce!!!!! I like the baja ones wit the the white sauce, and cabbage? Can you give the recipe for those shells? I think I gotta lay off the low carb tortilla shells!
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Old 01-30-2012, 08:19 AM   #268
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Shiritake noodles w/butter/kalamata olives/parmesan cheese, and portobello mushroom:


With a lemon pepper tilapia filet on top:
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Old 01-30-2012, 08:20 AM   #269
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Oh yes! Taco shell recipe, Please !!!!! These look SO good!
What all did you put in the tacos? I want some!...NOW!
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Old 01-30-2012, 08:21 AM   #270
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The ricotta shells are about 1/2 cup ricotta cheese and 4 eggs. Mix it all very well, I put a little garlic powder in them, and it makes about 8 shells. Don't grease the pan, put the batter in a very hot non stick pan and coat the bottom, like you would a crepe. Let it cook and get very brown so it doesn't tear when you try to flip it.

I would say it's about 2-3 tbsp of batter per "shell".

I used 1 Gortons garlic butter tilapia filet for both, a little shredded romaine (I didn't have cabbage), some sliced green onions, and the sirracha mayo (4tbsp light mayo, 1tbsp sirracha hot sauce for the base sauce, I didn't use that much obviously.)
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