Food and Drink

If you follow me on Facebook, you may have seen that I’ve recently been chronicling my weight loss journey there, and there’s been a lot of news to report! (The picture is one of me now that I can fit into a shirt that just has an L on the label–no X or XX.) A […]

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There are different ways to make low-carb equivalents of macaroni and cheese. Some use actual low-carb macaroni noodles, but these can be hard to find, and the texture often is not the same as familiar versions of the dish. Here is one of my favorite ways to make a low-carb version. It is¬†extremely easy, and […]

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Want to learn how to make this? Sign up at www.UltimateLowCarb.com by Friday and get the recipe by email this weekend!

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The meats are ground beef, sausage, and turkey; the cheeses are ricotta, mozzarella, and parmesan; and if you'll look close, you'll see that the noodles are sliced turkey breast, which is what makes this low carb!

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Naturally low carb; here made with 'Lil Smokies and turkey bacon–not because turkey bacon is healthier but just because it's got a lot of meat and I had it on hand. These are a standard part of Christmas dinner in England.

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I love rice. But it's high in carbs, so naturally I've wanted a low-carb substitute for it. I've tried a number of things. For example, grading and cooking cauliflower. Texture-wise, that's not a bad substitute, but it tastes like cauliflower and not rice. Even when fried with oils and spices that you would use making […]

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Yesterday I put up a photo of some shakshouka that I made myself. Although I adjusted the recipe somewhat (as every cook does), here's the recipe I based mine on, in both video and printable form:   PRINTABLE VERSION HERE.

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Recently on Facebook I mentioned that I was making shakshouka, which is a middle eastern way of preparing eggs. Basically you use tomatoes, onion, red and green bell peppers, spices–and, of course, eggs, which in this case are cooked directly in a mixture you make of the other ingredients. It has very much a southwestern […]

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Courtesty of Kent Altena. I made mine with cheese shreds instead of graded cauliflower as a meat extender. Thanks, Kent! I've been meaning to make cabbage rolls for a while but haven't done so till now.  

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Video recipe Monday!

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