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Old 03-06-2015, 10:14 AM   #151
Zelpha
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Scotch eggs sound interesting. I might have to try those this weekend.
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Old 03-07-2015, 04:08 PM   #152
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Old 03-08-2015, 05:25 PM   #153
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Quote:
Originally Posted by cb83 View Post
I have some glucomannan powder, and I just made biscuits from coconut flour the other day. I feel an experiment coming up real soon. The biscuits weren't bad but taste a little gritty. I'll update if I get something good going
Sounds great! Share if you have a hit!
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Old 03-11-2015, 09:16 AM   #154
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Poached Eggs over Cauli-browns



This was soooo good!

Cauli-browns

1 bag of frozen cauliflower, riced in a blender
2 oz. cream cheese
1 egg
handful of crushed pork rinds
3/4 c. shredded cheese
1/2 small onion shredded

Mix all together and then fry in butter over med-high heat until desired brownness.

Poached Eggs in MICROWAVE

Add 1/3 cup of water and a splash of vinegar to a coffee mug. Crack egg in and poke yolk with a toothpick (important so you don't have an egg explosion in your microwave). Cover with plate or saran wrap. Microwave on 80% power for 45 sec. Flip egg carefully and cook again for 10 sec at 80% power. Drain on paper towel. If you want to make more than one egg, use fresh water/vinegar for each egg (works better IMO). You may have to play with the time on your microwave depending on its power. I love poached eggs, and this is soooo much easier than doing them in a pan on the stove!
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Old 03-11-2015, 06:51 PM   #155
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I think I just drooled on my keyboard looking at those cauli-browns and poached eggs. Making those this weekend for sure!
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Old 03-24-2015, 06:46 PM   #156
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What is sub?
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Old 03-25-2015, 01:28 PM   #157
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thanks for the microwave poached eggs tip amelia; I had some of those promotional egg cookers but have no idea where the house they are now!
Re: the cauliflower; have you tried making those w/fresh cauliflower? I had great success with ricing my cauliflower in the vitamix however, don't think I drained it enough. DW prefers riced cauliflower made in the food processor
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Old 03-27-2015, 06:40 AM   #158
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The scotch eggs sound delish cant wait to try them...
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Old 03-27-2015, 07:06 PM   #159
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CdnPaleoGuy, I've 'riced' both fresh and frozen. I like the fresh for rice substitutes, but don't mind the frozen for things that are more saucy and cooked, if that makes any sense. The fresh tends to be more expensive, so the frugal part of me tries to plan accordingly!
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Old 04-03-2015, 12:40 PM   #160
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Amelia: we tend to buy fresh. I have a vitamix so I tried the ricing method as I may have mentioned. Problem is getting it dry enough to use afterward. I would think the frozen would be wet after processing?
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Old 04-07-2015, 07:18 PM   #161
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Tonight's street tacos:

butter lettuce, ground beef with taco seasoning, homemade salsa, queso fresco, cilantro and onion
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Old 04-10-2015, 11:35 PM   #162
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Gonna try this. Sounds so good!
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Old 04-14-2015, 09:54 PM   #163
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Bella~Looks delish! Luv lettuce wraps. Likey ur presentation.
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Old 04-26-2015, 02:07 PM   #164
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My amazing yummy dinner the other night. Chicken thighs dipped in egg and "breaded" in pork rinds and parmesan cheese, drizzled in butter and baked. On the side are zoodles created using a Veggetti in low-carb alfredo sauce.


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Old 04-27-2015, 08:22 PM   #165
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Me too! Me too! Add Me!



I wanna join too........
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Old 06-30-2015, 04:37 PM   #166
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My dinner

I'm not following strict induction any longer but I think this is induction legal - steak w/mushroom cream gravy and salad (that is if I can't make the pic thing work)...




Ok so that didn't work. :-(

Last edited by TX Tiger; 06-30-2015 at 04:40 PM..
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Old 07-02-2015, 05:06 AM   #167
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Looks amazing!!!! Did you make the white sauce or store bought?


Quote:
Originally Posted by AllieBee View Post
My amazing yummy dinner the other night. Chicken thighs dipped in egg and "breaded" in pork rinds and parmesan cheese, drizzled in butter and baked. On the side are zoodles created using a Veggetti in low-carb alfredo sauce.


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Old 07-03-2015, 06:29 PM   #168
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Looks Yummo! I need to try out pork rind crusts one of these days.
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Old 07-07-2015, 08:44 PM   #169
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oh my YUM! I'm so glad I ate BEFORE stumbling onto this thread.

I love Scotch Eggs..being born and raised in Scotland, we ate them frequently. My first time ever making them was in Home Economics class in grammer school, lol..

I took the Scotch Egg recipe and tweaked it a little a few weeks back to make 'mini' ones. (I'm a tweaker...love tweaking everything, especially recipes)

They were very yummy..great for appetizers and especially yummy when eaten cold, the next day. lol
You can also chop them up and add them to your salad..

Copying this from my recipe card..


1 lb 100% Pure Ground Pork
2 large eggs, raw
2 1/2 oz Pork Rinds, finely crushed
4 tbsp Olive Oil
4 Hard Boiled eggs (mashed with a little salt & pepper)


Directions
Divide the pork into 12 balls, (approx. 1.3 oz each), then flatten each one into a flat disc shape.

Take a spoonful of mashed hard boiled egg mixture and place in the center of each disc. Do this evenly between all 12 pork discs until all the egg is gone.

Take each of the filled pork discs and form into a ball, completely covering the egg.

Scramble the 2 raw eggs together to make a 'egg wash'
Coat each ball in the raw egg wash and then roll each ball in the crushed pork rinds.

Fry in olive oil until pork is thoroughly cooked through.

Serving Size: Makes 12 'Mini' Scotch Eggs ~
Serving Size = 2 mini Scotch Eggs balls ~ Total Servings foe entire recipe 6

Calories: 457.3

Total Fat: 38.4 g
Cholesterol: 254.5 mg
Sodium: 282.0 mg
Total Carbs: 0.8 g
Dietary Fiber: 0.0 g
Protein: 24.8 g

You can season the ground pork to your own liking before forming the discs.
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Old 07-08-2015, 06:42 AM   #170
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YUM! That sounds great, Lisa! Thanks!
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"..as we let our own light shine, we unconsciously give other people permission to do the same. As we are liberated from our fear, our presence automatically liberates others."
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Old 07-08-2015, 07:25 AM   #171
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Your welcome..
I'm sitting here tormenting myself and *drooling* while I jot down some of the food PORN recipes on this thread.

I think it was a few pages back, but someone had mentioned CHEESECAKE *drool*
does anyone have the recipe for this..along with a breakdown of calories, carbs, fat etc...
would it be considered 'induction' friendly..
I'm willing to move on to phase 2 of my journey for cheesecake if not, LMAO...
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Old 07-08-2015, 01:37 PM   #172
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Here's what I had for lunch today
I created this recipe last week, just by chance. I was rummaging through my fridge trying to figure up something I could eat for lunch that would be quick and easy to make.

I call it Stuffed Steak~YUMs



My Recipe...

3 Steak-um slices, cooked as directed
1 tbsp tangy tartar sauce (**my own recipe, see below)
6 Baby Brussel Sprouts, steamed & sliced (I use the steam'ables brand)
1oz of finely grated Cheese (I use Kraft Finely Shredded Triple Cheddar)
1tsp yellow mustard


Directions
Lay out the cooked steak-ums flat on a plate.
Spread a little of the tartar sauce over each steak-ums
Add an equal amount of sliced brussel sprouts & cheese to each steak-um.
Roll up steak-ums.
Drizzle yellow mustard over each one.

Serving Size: 1 serving = (3) Stuffed Steak~Yums Roll Ups

Calories: 549.2
Total Fat: 46.2 g
Cholesterol: 105.0 mg
Sodium: 486.0 mg
Total Carbs: 9.6 g
Dietary Fiber: 3.2 g
Protein: 24.3 g

**The 'tangy tartar sauce' has already been included in the above calorie count.

~~~~~

My homemade Tangy Tartar Sauce is very easy to make..here is my recipe for it by itself

I make 1/2 cup of this sauce at a time and keep it refrigerated for when I need it. It tastes great with fish, veggies, bun-less burgers, you name it....lol

Recipe....
1/2 cup mayonnaise
2 tablespoons minced red onion
2 tablespoons minced dill pickle
1/8 teaspoon dill pickle juice
salt and ground black pepper to taste

Directions
Mix first 4 ingredients together, and then season with salt, pepper and/or celery salt to your liking.

Serving Size: Makes 8 Servings (1 tbsp serving size)
Calories: 90.9
Total Fat: 10.0 g
Cholesterol: 5.0 mg
Sodium: 185.0 mg
Total Carbs: 0.2 g
Dietary Fiber: 0.1 g
Protein: 0.1 g
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Old 07-09-2015, 04:27 AM   #173
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Pork Rind crust is an amazing idea!!!! So glad I stumbled on this! Going to have to try it. I wonder if pork rind in the FP would work as a binder in meatloaf!
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Old 07-09-2015, 07:20 AM   #174
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All of the pork rind PIZZA crusts that I had found..especially the ones using a 'softened' cheese of some sort, really didn't seem to hold up to much..
but I did find one particular recipe for pizza crust using pork rinds that, with a little tweaking of my own, mostly the ratio of ingredients, came out really good.

This makes 1 9" pizza crust...

Ingredients

1/2 cup of Grated Parmesan & Romano Cheese (Cooper, Tub)
1 large egg
1/2 cup of finely crushed Pork Rinds (Utz brand)
Italian Seasoning



Directions
Pre-heat oven to 350*. Spray a 9" round pie or cake pan. In a bowl mix the egg, pork rinds, parmesan cheese, and seasoning well. Pour mixture into pan and spread to the sides from the middle by pressing outwards with your hands. If the mixture sticks to your hands wet them with water and it will spread smoothly. Bake for about 10 minutes or until golden brown.

Remove from oven, let cool slightly. Remove and add whatever desired toppings and put the pizza back under the broiler until toppings are hot and cheese is melted.

Serving Size: Makes 3 servings (1/3 of a 9" pizza cooked crust)

Calories: 234.7
Total Fat: 15.9 g
Cholesterol: 164.0 mg
Sodium: 834.0 mg
Total Carbs: 0.3 g
Dietary Fiber: 0.0 g
Protein: 22.9 g

You can make these crusts ahead of time, let them cool, and then throw in the freezer. Just separate each one with wax paper and put into a ziploc bag.

You can also make bread sticks from this recipe..
Just use a square cake pan...and when the 'crust' is baked, slice it up into strips.
You can then add garlic & sprinkle grated cheese on top and put under the broiler for a few minutes.


I made a Veggie Lovers Supreme Pork Rind Pizza (9") using the crust recipe above..and it came out tasting just like a pizza hut, lol...it was yummy.
The canned tomato sauces that I had at home all contained added sugars, so I got a little creative and used Caesar dressing instead for the base of my pizza.


Pizza Crust:

1/2 cup of Grated Parmesan & Romano Cheese (Cooper, Tub)
1/2 cup of finely crushed Pork Rinds (Utz brand)
Italian Seasoning
2 large egg
Non Stick Cooking Spray (Olive Oil, Pompeian Brand)

Pizza Topping:

1/8 (2 tbsp) cup of creamy Caesar Dressings (ken's Steakhouse)
1/3 cup of finely shredded, Italian 5 cheese (Kraft)
3 oz mushrooms
1/4 cup of red onion
2 mini sweet peppers
10 black olives, chopped
1 tsp olive oil

Directions
Pre-heat oven to 350*. Spray a 9" round pie or cake pan. In a bowl mix the egg, pork rinds, parmesan cheese, and seasoning well. Pour mixture into pan and spread to the sides from the middle by pressing outwards with your hands. If the mixture sticks to your hands wet them with water and it will spread smoothly. Bake for about 10 minutes or until golden brown.

Remove from oven, set aside and let cool slightly.

Gentle saute' the sweet peppers & onions together until tender. Set aside.

Using the back of a spoon, spread the dressing over the entire surface of the pizza.
Sprinkle the cheese over the dressing.

Add the sauteed peppers & onions on top, followed by the mushrooms and olives.

Place pizza under the broiler until toppings are hot and cheese is melted.

Serving Size: Serving Size = 1/4 pizza

Calories: 344.5
Total Fat: 25.6 g
Cholesterol: 147.1 mg
Sodium: 1,185.3 mg
Total Carbs: 3.5 g
Dietary Fiber: 0.9 g
Protein: 26.6 g

The possibilities are endless for this pizza crust...you can really throw on any topping you want.
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Old 07-12-2015, 07:40 AM   #175
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Low carb tortilla with sauteed mushrooms, avocado, one scrambled egg, salsa and a slice of colby monterey jack cheese. Very yummy!!

20150712_092850 (2).jpg
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Old 07-12-2015, 09:09 AM   #176
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net carb 1 bread. I tested this bread yesterday by having 3 full slices. First was with butter, then I made an Avo sandwich with the other two slices. This morning I am in full ketosis middle of the strip and down 2 lbs to boot! Just found it at Smart and Final, it has a huge diabetic label on it and its made with flax seeds and soy. NO eggy taste!! Amaz-balls!!! Here is my breakfast today, a toasted BLT!!!! Can I just say, I am so damn happy right now!! Am I allowed to post a pic of the bread or say the name?

Enjoy this pics peeps! <3

[/IMG]

Last edited by NoSunNoFun; 07-12-2015 at 09:13 AM..
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Old 07-12-2015, 09:14 AM   #177
NoSunNoFun
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Shoot! I cannot remember how to add a pic from photo bucket


Quote:
Originally Posted by NoSunNoFun View Post
net carb 1 bread. I tested this bread yesterday by having 3 full slices. First was with butter, then I made an Avo sandwich with the other two slices. This morning I am in full ketosis middle of the strip and down 2 lbs to boot! Just found it at Smart and Final, it has a huge diabetic label on it and its made with flax seeds and soy. NO eggy taste!! Amaz-balls!!! Here is my breakfast today, a toasted BLT!!!! Can I just say, I am so damn happy right now!! Am I allowed to post a pic of the bread or say the name?

Enjoy this pics peeps! <3

[/IMG]
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Old 07-12-2015, 09:16 AM   #178
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[IMG][/IMG]
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Old 07-12-2015, 09:17 AM   #179
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[IMG][/IMG]
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Old 07-12-2015, 09:54 AM   #180
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can you let us know what this bread is called..so I can check it out next time I drive to town. I shop smart & final at least twice a month

your BLT looks scrumptious!!!
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