I feel like if I have baked chicken and boring steamed veggies one more day im going to just have to love my fat body...I'm so bored with my lack of creativity and choices when it comes to "healthy"
Amanda is a co-founder of Food52.
grilled steak, via food 52 regular giulia melucci:
Chicken packetsMakes 44 boneless skinless chicken breastsGoat cheese or spinach. One large bag of washed baby spinachAsparagusSmall onion or large shallot 1 cup white win1tbsp dijion1tsp thyme Salt & pepperRough chop onion and mix with wine and spices and mustard. Roll out a large strip of aluminum foilPlace large even hand dulls of spinach on each sheet of foil. Par cook asparagus and place even amounts on each chickenSpread cheese on chickenSpoon wine onion over chickenWrap chicken so that packets are air right but not tight Bushes in 375 oven for 30 minutesPerfect dinner!With salmon cut cooking time down to 20 minutes fresh or30 minutes frozen.
Emeril has a great recipe for Spaghetti Squash Carbonara. It's pretty rich but still a lighter version because it's made with spaghetti squash. Yum!
The problem is the steamed veggies....anyone would go crazy eating that everyday and you probably aren't getting enough calories. add some olive oil, butter, and good quality grated parmesan cheese. If you are doing a low-carb diet, eat more fat. Fry up some shallots and garlic in a little bacon fat, add a bunch of baby spinach and let it reduce.
Start looking for good recipes that combine veggies, cheese, oil, butter, and animal fats...
Made these last week, Feel free to skimp on the panko, the patties still hold..
My boyfriend is low-carb and wheat intolerant (which actually makes things easier).
I make a big batches of no bean chili about every other week and we eat that for a meal or two and then use it in scrambled eggs and omelets for a couple of breakfasts.
Also hamburger and broccoli with cheese sauce (cream, cheese, a little salt) was a hit for a while. I make Oyakodon which he eats with broccoli instead of rice and I eat with brown rice. Pollo ala crema is easy (chicken, mushrooms, onions, cream, cumin and cholula or tabasco) and delicious. I also make stir fry with pork and bok choy and lots of ginger. I make mapotofu, which has arrowroot starch in it, but such a small amount that it fits into induction as long as you serve it with a veggie rather than rice. Salads with lots of goat cheese and blue cheese and animal fat based dressing (bacon fat is delicious on spinach and frisee). We also like broiled broccoli with butter. We take fish oil when salmon is expensive, but I love making salmon chowder (lots of veggies, only 1 small potato (could be left out), no added thickener and quite a bit of cream. Takes maybe 20 minutes to make). We cook in coconut oil, lard, schmaltz or butter, all of which are delicious.
For snacks he eats cheddar cheese and/or dill pickles with peanut butter most of the time. Or eggs.
It's really a matter of getting enough fat to satisfy your body's need for fuel without getting the sugar that triggers your body's desire to store it for winter. Or at least that's what the research I've looked at tends to lead me to believe.
June is a trusted source on General Cooking.
Try a fabulous Salade aux Lardons with your meat/fish for a change, just leave off the croutons. Toss frisee with a mustard vinaigrette and crisply fried bacon, then pop a poached egg on top. ;)
Chris is a trusted source on General Cooking
My finding is that everybody's different. But for a lot of us, a little bit of fat goes a long way to making people feel full. Those few lardons that ChefJune mentioned or the eggs, hamburger, cheese, or other options that Ophelia talked about could help him out. But most importantly--tell him to wait a couple of days before being sure he needs more. I think the first few days after going low-carb or carb-free are an adjustment.
I make a version of this with chicken breasts, turkey sausage and red peppers.
Egg crustless quiches with veggies and protein.
I love hummus b/c its so filling dipped in raw eggies and rolled in thin cold cuts.
Stuffed peppers and cabbage w/o rice.
Hungarian cucumber salad(not the recipes with the yogh/sour cream--thay aren't even as good). 2 eng. cuc. peeled and sliced thin, 1/4 C. white vinegar, splenda, bit of salt, pepper. Let marinate. Really good, satisfying, and can eat with impunity. Put cooked chicken brst in the vinegar solution as well.
AntoniaJames is a trusted source on Bread/Baking.
A three-egg omelet made with sliced Italian sausage and lightly sauteed shallots; with a big Caesar salad sans croutons on the side. Or a generous Cobb salad, with everything chopped fairly small. I make a wonderful Cambodian stir- fried fish with ginger (adapted from a recipe in "Hot, Sour, Salty, Sweet" by Alford and Duguid) that I serve with mtlabor's Asian Garlic String Beans; I find that rice and any similar carb puts me to sleep, so when I need to go back to the office to work late into the night, I cut napa cabbage into paper-thin shreds which I saute in peanut oil with a touch of garlic for a few minutes. I put the stir-fried items over that. Actually, I've started doing that even when i don't go back to the office, because I can get so much more done on my personal projects at home when I'm alert for three or four hours after dinner . . . ;o)
big salad---baby spinach, red and orange peppers, plain roasted mushrooms, dressing of 2 tsp. evoo, good amount of vinegar, Dijon mustard, splenda/saugar.
Also, this can be made without flouring the chicken.
I needed to make a quick gluten-free dinner one night, and it turned out really well. It's a great recipe! More often of late, I've just spatchcocked my chicken and roasted it at 450 degrees with slices of Italian sausage nestled around the bird, a large onion sliced and tucked under it along with a big handful of fresh herbs, and half a large jar of marinated artichokes. So, so good! I am fairly certain that would be low-carb. ;o)
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