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Cooking, Food, and Food Storage / Re: Throw-together recipes

« Last post by Curelom on Today at 03:46:49 am »

Leftover french fries? What's that?

Cooking, Food, and Food Storage / Re: Low carb recipes

« Last post by dyany on October 26, 2020, 11:08:40 pm »

It's okay, I didn't feel you were pushing it. I got distracted because I've had to deal with that so much as I have been trying to completely change how I eat, and most of the stuff on the internet is just low rent food bloggers who are not remotely credible.

Cooking, Food, and Food Storage / Re: Low carb recipes

« Last post by Palmon on October 26, 2020, 09:33:43 pm »

Dyany, I didn’t mean to distract from your low carb by pushing Keto. It is the high fat that is good for the brain. There are a multiple studies that connect the high fat with the brain. I just happened to grab an article that touted Keto. My error.

Cooking, Food, and Food Storage / Re: Low carb recipes

« Last post by dyany on October 26, 2020, 10:44:37 am »

While that's good info, it frustrates me how many places equate "ketogenic" with "low carb." Ketogenic diets are NOT high protein, at all. They are high fat, low carb, fairly low protein. They are designed, by definition, to put the body into a state of ketosis, which can only happen with those combos. If you see a recipe online that claims to be keto but then recommends the use of low-fat ingredients, just know that the creator of the recipe is an idiot trying to profit from the keto trend without knowing what they are talking about.

What I follow is very low carb, but it is not ketogenic. I will use keto-oriented products because they work in the diet, but I don't otherwise demand keto-level macro control.

Cooking, Food, and Food Storage / Re: Throw-together recipes

« Last post by LMAshton on October 26, 2020, 10:02:22 am »

Roper, I do the same thing. It's a great use of leftover fries. Admittedly, I don't bother chopping them.

Cooking, Food, and Food Storage / Re: Low carb recipes

« Last post by Palmon on October 26, 2020, 09:50:47 am »

There is a lot of evidence that connects low-carb with brain health.

https://www.theguardian.com/science/2020/mar/06/low-carb-diet-may-reverse-age-related-brain-deterioration-study-finds

Quote

A ketogenic diet is one high in fats and proteins, and low in carbohydrates, forcing the body to burn fats rather than carbohydrates. Primarily used to treat some forms of epilepsy in children, it is also believed that it has potential to help other neurological disorders, including Alzheimer’s disease and Parkinson’s disease.

Cooking, Food, and Food Storage / Re: Low carb recipes

« Last post by Sparky on October 25, 2020, 07:53:16 pm »

Thank you for the recipes. They sound pretty good! I'll have to see about trying some of them out.

Cooking, Food, and Food Storage / Re: Low carb recipes

« Last post by dyany on October 25, 2020, 05:22:55 pm »

The easiest and best low carb tortilla chips
1 c. almond flour
2 c. shredded mozzarella cheese
salt
spices (I like a little lime juice)

Melt the mozzarella in the microwave and add it to the almond flour. You kind of need to mix it quickly, so I recommend a stand mixer with a paddle or dough hook (if you're using lime juice or other flavors of spices, add it at this stage). Roll it out thin, cut into triangles (I use a pizza cutter), put on parchment-paper-lined cookie sheets, salt or season to taste and bake at 350 degrees F for 12 minutes.

Cooking, Food, and Food Storage / Re: Low carb recipes

« Last post by dyany on October 25, 2020, 05:19:57 pm »

My favorite quick substitutes and staples

These should be used sparingly:
ChocZero chocolate chips or candy (they use monkfruit, so they are sugar and artificial sweetener-free).
Lakanto monkfruit sweeteners, maple syrup, etc.
Birch Benders Keto pancake mix or frozen waffles
Franz Keto bread
King Arthur Baking Co. artificial sweetener blend and low-carb flour.
Suuuuper dark chocolate (like 85% cacao)
Two Good brand yogurt
Macadamia nuts (these are the lowest carb nuts, but you still gotta limit them)

Use all you want:
Chocolate Alchemy brewing cocoa/cacao (this is NOT hot chocolate. It's roasted and ground cacao beans that you prepare like you might prepare coffee. I make it in a French press and add cream and a little allulose syrup. If you've heard of Crio Bru or Choffy, it's the same kind of thing, but theirs are much more bitter and gross).
Pork rinds. I used to hate these, but I find myself tolerating them now.
Fresh veggies and fruits have their advantages, but they go bad faster and take more prep time, so I get a ton of frozen. Costco is my lifesaver with this.
You can get heavy whipping cream in a half gallon carton from Costco and some other stores.
Unsweetened almond milk. I like the Kirkland brand at Costco because it doesn't have to be refrigerated and the price is good.
My go-to veggies are mushrooms, tomatoes, onions, garlic, asparagus, broccoli somewhat, cauliflower (usually just riced, which I buy frozen)
Lots of spice blends. I really like Penzey's for excellent spices, but I also like Spice House for whole spices.
Sunwarrior protein powders and supplements. They are vegan and super natural, have no soy, and taste really good. They are, however, really spendy.
Vega protein powders. They are also kind of expensive (though less so than Sunwarrior), and my favorite thing about them is they are PACKED with fruits and veggies. Good source of a nutrient punch.

Good supplements that can help:
Vitamin D3 and potassium can help mitigate the stone-forming side effects of low-carb
I've found that probiotics help me in general, but I don't know how universal that would be.

Cooking, Food, and Food Storage / Re: Low carb recipes

« Last post by dyany on October 25, 2020, 04:48:18 pm »

Chicken with Zucchini and Asparagus in cream sauce

Ingredients:
Butter or ghee (I'd say 6-8 Tbsps)
chicken tenderloins
heavy whipping cream (about 1-1.5 cups)
coconut flour or low-carb flour (from King Arthur)
zucchini, roughly diced
asparagus, chopped into 2-3 inch sections
mushrooms, quartered
Herbes de Provence
salt and pepper
garlic, minced

Melt butter or ghee in large saucepan. brown chicken tenderloins in the butter and remove from pan.
Add veggies to pan and cook a couple of minutes, add garlic and cook all until crisp-tender. Add a tablespoon or so of the flour and stir to make a roux, then add about a cup or so of heavy cream, the salt and pepper to taste, and about a Tbsp of Herbes de Provence. Add the chicken back to the pan and bring it all to a boil, stirring often, then reduce to a simmer and cover. Simmer, stirring occasionally, until the sauce is thick.

This is one of my favorites.