tag:blogger.com,1999:blog-88796328020193981362024-03-13T00:22:05.914-04:00UNBREADEDcombating carbs in a delightfully sugary, starchy worldTraceyhttp://www.blogger.com/profile/16772379845428202751noreply@blogger.comBlogger128125tag:blogger.com,1999:blog-8879632802019398136.post-71519413092829798332014-02-12T16:22:00.000-05:002014-02-12T16:23:46.402-05:00Low-Carb Chicken Taco Pizza (with a Low-Carb Crust!)I crave pizza all day, every day. I love a <a href="http://www.pinterest.com/pin/278167714458733838/" target="_blank">skillet pizza</a> when I'm feeling lazy, but nothing beats having a real, crispy crust underneath all of those gooey toppings. I made <a href="http://www.pinterest.com/pin/278167714458862489/" target="_blank">this recipe</a> one day with some alterations and found that what emerged from the oven was taco pizza that satisfied all of my pizza desires.<br />
<br />
<center><img src="http://www.unapologeticallymundane.com/unbreaded/images/Chicken-Taco-Pizza-26730-2.jpg" alt="Low-Carb Chicken Taco Pizza" width="620px"><br />
<b></b></center><br />
<b><u>INGREDIENTS</b></u><br />
<br />
For the crust: <br />
<br />
4 ounces cream cheese, softened<br />
3 large eggs<br />
1/3 cup heavy cream<br />
3 teaspoons <a href="http://unbreaded.blogspot.com/2014/02/homemade-taco-seasoning.html" target="_blank">taco seasoning</a> <br />
4 ounces shredded cheddar cheese<br />
<br />
For the topping:<br />
<br />
1 pound diced chicken breast (about 3 average-sized breasts) <br />
1/4 cup tomato sauce (I like <a href="http://www.montebene.com/" target="_blank">Monte Bene</a>, because there's no sugar added)<br />
3 teaspoons <a href="http://unbreaded.blogspot.com/2014/02/homemade-taco-seasoning.html" target="_blank">taco seasoning</a><br />
4 ounces shredded cheddar cheese<br />
4 ounces shredded pepperjack cheese <br />
<br />
<b><u>INSTRUCTIONS</u></b><br />
<br />
To begin, beat the cream cheese, eggs, heavy cream, and taco seasoning with a hand mixer until there are no lumps.<br />
<br />
Butter the bottom and sides of a 9"x13" baking dish if you prefer a crispier crust, but it's not necessary.<br />
<br />
Spread the 4 ounces of shredded cheddar evenly around the bottom of the dish, and then pour the cream cheese mixture over it until the entire dish is covered.<br />
<br />
Bake at 375 degrees for 25-30 minutes.<br />
<br />
In the meantime, cook the diced chicken in a saucepan with a little oil or butter.<br />
<br />
Mix in the tomato sauce and taco seasoning.<br />
<br />
Remove the crust from the oven and let rest for five minutes so it can cool and deflate.<br />
<br />
Spread the chicken mixture evenly over the crust and top with cheddar and pepperjack cheeses.<br />
<br />
Lower the oven to 350 degrees and bake for 20 minutes. <br />
<br />
<center><img src="http://www.unapologeticallymundane.com/unbreaded/images/Chicken-Taco-Pizza-26722.jpg" alt="Low-Carb Chicken Taco Pizza" width="620px"></center><b>the cheese on the bottom of the pan, covered evenly with the cream cheese mixture</b><br />
<br />
<center><img src="http://www.unapologeticallymundane.com/unbreaded/images/Chicken-Taco-Pizza-26725.jpg" alt="Low-Carb Chicken Taco Pizza" width="620px"></center><b>the crust fresh from the oven; it looks more like an omelet at this point but will become crispy later</b><br />
<br />
<center><img src="http://www.unapologeticallymundane.com/unbreaded/images/Chicken-Taco-Pizza-26727.jpg" alt="Low-Carb Chicken Taco Pizza" width="620px"></center><b>the crust topped with chicken and two types of cheese</b><br />
<br />
<center><img src="http://www.unapologeticallymundane.com/unbreaded/images/Chicken-Taco-Pizza-26729.jpg" alt="Low-Carb Chicken Taco Pizza" width="620px"></center><b>the finished product</b><br />
<br />
<center><img src="http://www.unapologeticallymundane.com/unbreaded/images/Chicken-Taco-Pizza-26730.jpg" alt="Low-Carb Chicken Taco Pizza" width="620px"></center><b>just like pizza</b><br />
<br />
<center><img src="http://www.unapologeticallymundane.com/unbreaded/images/Chicken-Taco-Pizza-26738.jpg" alt="Low-Carb Chicken Taco Pizza" width="620px"></center><b>no, really, just like pizza!</b><br />
<br />
You can pick it up with your hands and everything. I LOVE this pizza and have since used the same crust (taco seasoning and all, because I love that flavor) to make a regular pizza with mozzarella and pepperoni that even my non-low-carbing boyfriend thought was delicious. It seems like the crust will taste eggy or be too soft with all of the creamy ingredients, but that second baking in the oven somehow turns it from a cheesy-looking omelet to something I might actually mistake for bread. I can't believe how well this satisfies my pizza cravings.ettiblehttp://www.blogger.com/profile/02276280896770913705noreply@blogger.com5tag:blogger.com,1999:blog-8879632802019398136.post-81558734821775915152014-02-07T12:00:00.000-05:002014-02-07T12:00:06.443-05:00Homemade Taco SeasoningIn the past, before I had a fully stocked kitchen with every spice I'd ever need, I used to look longingly at the taco seasoning packets in the grocery store. I wanted to make my own low-carb taco dishes so badly, but I couldn't bring myself to buy the pre-mixed stuff full of sugar, starch, flour, artificial color, and preservatives. <br />
<br />
Finally, I moved out of my Manhattan studio and into my Brooklyn two-bedroom with a whole kitchen shelf I could dedicate to spices, and taco seasoning was one of the first things I made for myself. If you make your own already, you probably use <a href="http://allrecipes.com/recipe/taco-seasoning-i" target="_blank">this one</a> from allrecipes.com, because it has thousands of positive comments. And for good reason: it's perfect.<br />
<br />
The recipe on AllRecipes is great, but it only makes one ounce of seasoning. I quadruple the recipe so I can keep a jar of taco seasoning on hand all of the time.<br />
<br />
<center><img src="http://www.unapologeticallymundane.com/unbreaded/images/Taco-Seasoning-26743.jpg" width="620px"></center><br />
<b><u>INGREDIENTS</b></u><br />
<br />
1/4 cup chili powder<br />
1 teaspoon garlic powder<br />
1 teaspoon onion powder<br />
1 teaspoon crushed red pepper flakes<br />
1 teaspoon dried oregano<br />
2 teaspoons paprika<br />
2 Tablespoons ground cumin<br />
1 Tablespoon and 1 teaspoon sea salt<br />
1 Tablespoon and 1 teaspoon black pepper<br />
<br />
<b><u>INSTRUCTIONS</b></u><br />
<br />
Mix!<br />
<br />
<center><img src="http://www.unapologeticallymundane.com/unbreaded/images/Taco-Seasoning-26741.jpg" width="620px"></center><br />
I store mine in this huge honey jar my boyfriend finally emptied, but any airtight container will do.<br />
<br />
The most basic thing I do with it is brown a pound of ground beef in a saucepan,<br />
drain the fat,<br />
add 1/4 cup water,<br />
mix in 3 Tablespoons of the seasoning, <br />
and simmer it on the stovetop until the water has dissolved. <br />
<br />
I'll post some of my favourite recipes that use taco beef and taco chicken in separate posts soon.<br />
<br />
<center><img src="http://www.unapologeticallymundane.com/unbreaded/images/Taco-Seasoning-26744.jpg" width="620px"></center>ettiblehttp://www.blogger.com/profile/02276280896770913705noreply@blogger.com0tag:blogger.com,1999:blog-8879632802019398136.post-91996690657477001872014-01-24T12:00:00.000-05:002014-01-24T12:00:09.698-05:00Chicken Cheddar Bacon Ranch BakeThis is one of the very easiest but also most delicious things I've been making for myself recently. I'm sure I didn't "invent" this recipe, not that there's really anything to invent. But boy, am I glad it's in my life now.<br />
<br />
<center><img src="http://www.unapologeticallymundane.com/unbreaded/images/Chicken-Cheddar-Bacon-Ranch-26536.jpg" alt="Chicken Cheddar Bacon Ranch Bake" width="620px"></center><br />
<b>INGREDIENTS</b><br />
<br />
6 boneless, skinless chicken breasts<br />
1/2 cup low-sugar ranch dressing<br />
1/2 cup shredded cheddar cheese<br />
3 strips of bacon, cooked and crumbled (or equivalent store-bought bacon bits)<br />
<br />
<b>INSTRUCTIONS</b><br />
<br />
Preheat your oven to 375 degrees, and rub the bottom and sides of your 9"x13" baking dish with butter.<br />
<br />
Arrange the six chicken breasts so that they're just barely touching.<br />
<br />
Top each with ranch dressing, making sure that no chicken is left exposed so it won't dry out.<br />
<br />
Then, layer on crumbled bacon and cheddar cheese.<br />
<br />
Bake for 25 minutes in your 375-degree oven or until the chicken reaches 165 degrees on a meat thermometer.<br />
<br />
<center><img src="http://www.unapologeticallymundane.com/unbreaded/images/Chicken-Cheddar-Bacon-Ranch-26530.jpg" alt="Chicken Cheddar Bacon Ranch Bake" width="620px"></center><br />
<center><img src="http://www.unapologeticallymundane.com/unbreaded/images/Chicken-Cheddar-Bacon-Ranch-26533.jpg" alt="Chicken Cheddar Bacon Ranch Bake" width="620px"></center><br />
<center><img src="http://www.unapologeticallymundane.com/unbreaded/images/Chicken-Cheddar-Bacon-Ranch-26536-2.jpg" alt="Chicken Cheddar Bacon Ranch Bake" width="620px"></center><br />
The result is a big, cheesy, bacony mess that you'll either think looks like the most delicious thing ever or looks like a disaster. (I like to scoop the melted butter out of the dish and spoon it over my portion, which makes it look even crazier.) But no matter how you think it looks, you'll love the way it tastes.ettiblehttp://www.blogger.com/profile/02276280896770913705noreply@blogger.com0tag:blogger.com,1999:blog-8879632802019398136.post-47628351130183339132014-01-20T11:21:00.000-05:002014-01-20T11:22:50.747-05:00The Perfect Bacon Bowl: Is Everything Really Better with Bacon?My BFF, Tracey, has been my BFF approximately our entire lives at this point, so she of course knew that I'd been seeing the commercials for the <a href="http://www.amazon.com/gp/product/B00HDPMXOG/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00HDPMXOG&linkCode=as2&tag=na06a8-20">Perfect Bacon Bowl</a> and was intrigued. Meaning I wanted one really, really badly. Well, mine came in a set of four, and I'm now the proud owner of them thanks to her. But are they as mind-blowingly awesome as they seem? My boyfriend and I decided to find out. <br />
<br />
They really seem like the simplest thing right out of the box, lightweight like plastic but obviously made of something that can stand the heat of the oven. The booklet that arrives with them has instructions for use and a few recipes, but of course the first recipe was for bread bowls. NO!<br />
<br />
<center><img src="http://www.unapologeticallymundane.com/unbreaded/images/Perfect-Bacon-Bowl-26387.jpg" alt="Perfect Bacon Bowl" width="620px"></center><br />
First, we draped two half-slices of bacon across the dome of the bowl in a criss-cross pattern:<br />
<br />
<center><img src="http://www.unapologeticallymundane.com/unbreaded/images/Perfect-Bacon-Bowl-26391.jpg" alt="Perfect Bacon Bowl" width="620px"></center><br />
Then, we wrapped a second slice around the bottom of the center dome. It was long enough that the ends overlapped, which was no problem at all. Finally, we wrapped a third slice around the top of the center dome. The bacon easily stuck to itself, so there was no sliding around.<br />
<br />
<center><img src="http://www.unapologeticallymundane.com/unbreaded/images/Perfect-Bacon-Bowl-26393.jpg" alt="Perfect Bacon Bowl" width="620px"></center><br />
We nudged the bacon up and down until there were no exposed areas. We were serious about forming these bowls.<br />
<br />
<center><img src="http://www.unapologeticallymundane.com/unbreaded/images/Perfect-Bacon-Bowl-26394.jpg" alt="Perfect Bacon Bowl" width="620px"></center><br />
We put them in a glass baking dish, and 35 minutes later, we pulled these beauties out of the oven:<br />
<br />
<center><img src="http://www.unapologeticallymundane.com/unbreaded/images/Perfect-Bacon-Bowl-26401.jpg" alt="Perfect Bacon Bowl" width="620px"></center><br />
All of the extra fat was captured in the base of the bowl (to be poured over Brussels sprouts later). The finished bacon bowls weren't easy to pry off, but even with all of my clumsiness, I still got mine off the form in almost one piece. And the little piece that stayed behind was a nice crunchy little treat that I couldn't help but eat the moment I finished taking this picture. The inside didn't look as crunchy as the exterior, but I didn't notice anything but crisp bacon when I was eating it later.<br />
<br />
<center><img src="http://www.unapologeticallymundane.com/unbreaded/images/Perfect-Bacon-Bowl-26403.jpg" alt="Perfect Bacon Bowl" width="620px"></center><br />
My boyfriend made his famous scrambled eggs with <b>even more bacon</b> and filled the bowls for us:<br />
<br />
<center><img src="http://www.unapologeticallymundane.com/unbreaded/images/Perfect-Bacon-Bowl-26404.jpg" alt="Perfect Bacon Bowl" width="620px"></center><br />
And then we were ready for dinner:<br />
<br />
<center><img src="http://www.unapologeticallymundane.com/unbreaded/images/Perfect-Bacon-Bowl-26407.jpg" alt="Perfect Bacon Bowl" width="620px"></center><br />
The verdict? Yep, mind-blowingly awesome. But basically not functional as bowls. The moment we took a first bite, the remaining eggs tumbled out onto our plates, and after that, we were taking a bite of bacon bowl and then eating a forkful of egg. So I want to say the bacon bowl is mostly just novelty . . . except that somehow, this was THE BEST-TASTING BACON. Seriously, I don't remember eating more delicious bacon. Maybe it was my mind playing tricks on me, excited by the prospect of a bacon in bowl form, but maybe something about the Perfect Bacon Bowl just makes the bacon cook better. We'll have to see how my second attempt turns out.ettiblehttp://www.blogger.com/profile/02276280896770913705noreply@blogger.com0tag:blogger.com,1999:blog-8879632802019398136.post-59040130372164231582014-01-14T14:39:00.000-05:002014-01-14T14:40:35.800-05:00A Low-Carb Success Story in ProgressI've lost 40 pounds since May of last year on a low-carb diet. I don't want to post dramatic before and after photos of myself where I look sad and sloppy in the "before" photo and upbeat and put-together in the "after" photo, because I don't consider my current body an "after" yet and because 40 pounds in seven months isn't some amazing feat. But I did want to talk about how I'm doing it, both for anyone who might read this and for myself in the future.<br />
<br />
1) <b>I've found recipes I love and don't mind making often.</b> When I would low-carb in the past, I was living in a tiny New York City studio with zero counter space, no oven, and no freezer. The things I cooked for myself were usually compromises–whatever I could make on a stovetop with as few ingredients as possible–and that's if I even cooked for myself at all. Once I moved into a larger apartment, I began to find easy recipes that really worked for me, things I truly loved eating and that made me feel like I was lucky to be on a low-carb diet, if you want to call it a diet at all. I plan to talk about those recipes in separate posts, but my low-carb <a href="http://www.pinterest.com/ettible/low-carb/" target="_blank">Pinterest board</a> is a great place to start if you want to get some ideas.<br />
<br />
2) <b>I don't deny myself the things I crave.</b> Right now, I'm at the end of a two-week period in which I've told myself I'm not going to have any cheat meals at all. I've lost about eight pounds in those two weeks. The other night before bed, I tried to think to myself what I might want for a carby cheat meal once the two weeks are up, and I genuinely couldn't think of anything I was craving. I wondered why, when the mere thought of pizza or ice cream has set my heart a-flutter in the past, and I realized it's because I've been eating everything I want to. I've made <a href="http://www.pinterest.com/pin/278167714458733838/" target="_blank">skillet pizzas</a> when I've wanted pizza, I've made <a href="http://www.pinterest.com/pin/278167714458285418/" target="_blank">buffalo chicken dip</a> when I've wanted buffalo chicken fingers, I've made <a href="http://www.pinterest.com/ettible/ice-cream-maker-recipes/" target="_blank">so much ice cream</a> in my <a href="http://www.amazon.com/gp/product/B003KYSLMW/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003KYSLMW&linkCode=as2&tag=na06a8-20" target="_blank">ice cream maker</a>. Seriously, that thing has changed my life. Ice cream is one of my biggest cravings and probably my favourite food. I can do without a lot of things, but I can't do without ice cream. So now I keep a quart of the homemade, low-carb variety around at all times and find that a small scoop satisfies me like I never would've believed. When I go out to eat now, I usually don't even care about dessert, because I know my favourite thing's already waiting for me at home.<br />
<br />
3) <b>I rarely eat more than one carby meal in a day.</b> I've found that I can at least maintain my weight if I stick to eating empty carbs only once per day. So if I know I'm going to want to go on a late-night cookie binge while I'm visiting my family for Christmas, I try to eat low-carb throughout the day. I was in Ohio for a week for Christmas this year and had a couple of days where I had to eat multiple carby meals in one day because other people were feeding me, and I still managed to only gain one pound because I was eating low-carb as often as possible. The idea that I could eat one carby meal every day if I wanted to once I get down to a weight I'm comfortable with is so comforting to me. <br />
<br />
4) <b>I go to the gym, sporadically.</b> Even though I know I'll feel relaxed and proud of myself once I get back to the apartment, I dread going to the gym, so it takes a bit of motivation to get me there. Some weeks, I'll go three times and use the elliptical or walk on the treadmill for 30 or 45 minutes. Other weeks, I won't go at all. I don't guilt myself for not going, but I do feel pretty awesome when I do. Walking up stairs later and noticing that it's easier feels like a real reward.<br />
<br />
5) <b>I weigh myself.</b> I know there are a lot of reasons not to weigh yourself when you're dieting. I'll admit that it's a real downer for me when I expect I've lost weight and find that the scale tells me I weigh the same thing I did three days ago. But it's also a great way for me to make sure I'm on the right track with the things I'm eating. During this two-week period of eating no cheat meals, I'd lost two pounds when I weighed myself one day, but when I weighed myself three days later, I was the same weight. I'd had low-carb peanut butter fudge made with no-sugar-added peanut butter, and I'd had a cup of coffee with half & half because I was out of heavy cream, and those were the only new things I'd introduced into my diet, so I figured it had to be one of those. I made sure not to drink any half & half the next day and had lost another half-pound when I weighed myself again. Had I not been weighing myself, I wouldn't have known that I could be doing something to mess up my weightloss. Eventually, losing weight won't be the point, and I won't need to keep a close eye on the scale. But for right now, when I'm trying so hard to get back to a weight I'm comfortable with, it's dumb to sabotage what's giving me motivation with something like half & half. <br />
<br />
6) <b>I've realized that low-carbing is actually pretty awesome.</b> I know it's not for everyone, and I don't fault anyone for wanting to go a more traditional route like a low-calorie diet. But when I'm eating a scoop of the dreamiest ice cream made with heavy cream, or when I'm chowing down on a cheese and meat plate at a restaurant, or when I'm eating Brussels sprouts with extra bacon and extra sausage, I'm so happy that I've found a diet that lets me eat the richest, most satisfying foods.<br />
<br />
Obviously I could've lost more weight by now had I done things differently. Had I not eaten so much ice cream, not eaten as many cheat meals when I was out with friends, gone to the gym more often, I would've lost more than the five pounds per month I averaged. On the other hand, I'm not sure I would've been so happy, and I'm not sure I would've been able to stick to it so easily.<br />
<br />
How's low-carbing going for you?ettiblehttp://www.blogger.com/profile/02276280896770913705noreply@blogger.com0tag:blogger.com,1999:blog-8879632802019398136.post-20165838368498422212013-01-09T15:45:00.000-05:002013-01-09T15:45:00.747-05:00Sticking to My Diet . . . Sort ofI've been absent from the blog since October, but I'm so happy to say that I haven't been absent from low-carbing. Of course I was a cookie-eating fool during the Christmas season (I scorn anyone who says Christmas eating should last a day, not a month), but before and since that, I've been limiting my quote-unquote bad meals and finding that I'm actually enjoying myself. Since I spend most of my evenings with my boyfriend, whose tiny Manhattan apartment lacks both a freezer and an oven, I eat take-out almost every night. Not only is it really difficult for me to find low-carb food to order, but he doesn't like most of the restaurants that actually have options for me, so it's just simpler sometimes for me to eat whatever he's eating. <br />
<br />
As a trade-off, I just make sure to eat healthy, low-carb breakfasts and lunches. Knowing that I'm going to have chicken parmesan for dinner makes a spinach-filled low-carb wrap a really satisfying lunch and keeps my hands off the candy bowl all afternoon. I haven't been losing tons of weight this way, but I have been losing a little, and I'm certainly not gaining anything, which is a big, big deal for me.<br />
<br />
But last night, I had a friend over to my apartment, and we ordered Mexican food. Which also somehow included jalapeno poppers (what?). I brought a leftover cheese quesadilla and some of those poppers to work today with the intention of doing something–I'm not sure what–other than eating them, because I'm planning to go to dinner tonight with another friend and want the option to order whatever I want. But of course they were calling to me by lunchtime, and I went ahead and ate them with no regard for my plan.<br />
<br />
And they were terrible! They didn't taste good after being in the refrigerator all night, and I didn't even get the social fulfillment that comes with eating bad food among friends since my co-workers were eating salads for once. <br />
<br />
You know the only thing worse than eating unhealthy food when you didn't mean to? Eating unhealthy food and knowing the healthy stuff would've actually tasted better.ettiblehttp://www.blogger.com/profile/02276280896770913705noreply@blogger.com0tag:blogger.com,1999:blog-8879632802019398136.post-58314614402699076992012-10-05T11:30:00.000-04:002012-10-05T11:30:02.350-04:00Why We Get FatTracey and I got a couple of comments here yesterday for the first time in a long time, and it made me realize that hey, people still care about low-carbing and that hey, we haven't written here for nearly a year. Crazy! <br />
<br />
You'll be happy to know that we're still at least semi-low-carb. I say <i>semi</i>, because we both still absolutely believe that this is the right way to eat, but we still have all of these great feelings attached to foods we know aren't good for us. And don't hate us, but we don't exactly want to do anything about it just yet. <br />
<br />
We've both been eating low-carb breakfasts and lunches and then whatever we want for dinner, which is keeping our weights steady but not allowing us to lose anything. For us, just maintaining is a pretty big deal. Tracey has been keeping up with low-carb blogs and podcasts all along, but I have to admit that I stopped paying attention and stopped caring for a while. Here's something I wrote back in July, when I was coming around to low-carb again:<br />
<br />
I picked up Gary Taubes's <i><a href="http://www.amazon.com/gp/product/0307474259/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0307474259&linkCode=as2&tag=na06a8-20">Why We Get Fat: And What to Do About It</a><img src="http://www.assoc-amazon.com/e/ir?t=na06a8-20&l=as2&o=1&a=0307474259" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /></i> knowing what it'd say, "We get fat because we eat grain and sugar." I thought it'd give me some motivation to stop listening to everyone around me who continues to tell me that all I have to do is eat "right"–meaning low-calorie–and go to the gym. What I didn't expect is that it would give me brand new insight not just about why <i>we</i> get fat but why I specifically get fat. <br />
<br />
I believe Taubes when he says that people are just wired differently and that I'm just one of those people who can't eat carbs without consequence. After all, lots of people have terrible reactions to dairy or gluten. Lots of people get angry when they drink alcohol. I'm just a person who can't handle my sugar very well. It almost seems more manageable when I see it in those terms; I can do it, but I have to do it a little differently than all of those low-calorie/gym people.<br />
<br />
When I see my my co-workers eating chicken fingers and pizza for lunch, I have to remember that they're not trying to lose weight. When I see my friends with the crazy metabolisms scarfing down cupcakes, I have to remember that diabetes and double chins aren't even on their radars. I have to remember that celebrities, people whose job it is to look good, eat low-carb.<br />
<br />
I have to remember that it's not just for weightloss, it's for overall health. I have to remember that it's not the end of the world if I feel like I need to eat something carby as long as it's a one-meal break or a one-day break and not a one-month break or a one-year break. I HAVE TO REMEMBER TO STICK WITH THIS. <br />
<br />
Let's do this.ettiblehttp://www.blogger.com/profile/02276280896770913705noreply@blogger.com0tag:blogger.com,1999:blog-8879632802019398136.post-40028872258783120282011-11-29T10:39:00.000-05:002011-11-29T10:39:07.771-05:00Quick and Dirty(In case you haven't noticed, Unbreaded has added a third blogger! Please welcome <a href="http://notboredny.blogspot.com/" target="_blank">Ash</a>, who, blogging as <span class="post-author vcard"><span class="fn">danztilya,</span></span> <span class="post-author vcard"><span class="fn">authored the last two posts</span></span>.<span class="post-author vcard"><span class="fn"></span></span> I can't wait to read all of her great recipes and tips. I just have to deal with my jealousy that she lives in New York, and Katie gets to try all her low-carb cookin'.)<br />
<br />
<br />
<br />
For the past few weeks (okay, months), I've been in a cooking slump where I just cannot find the motivation to prepare healthy food. This has mostly driven me to high-carb take-out and microwavable meals, and I'm so spoiled by the convenience of it all that I'm having a really hard time getting up the gumption to rededicate myself to spending time in the kitchen. <br />
<br />
My first few meals in my return to low carb eating have consisted of eating pepperoni slices and gnawing on a block of cheese, and people, I AM BORED. I know there are a million things I can eat, but until I can make some time and find some energy to cut up some stuff and cook up some stuff to have on hand, I really need some ideas for quick and easy meals to get me through a busy week, and I'm hoping you can offer some ideas.<br />
<br />
What are your quickest and easiest low carb meals? And I mean EASY. Just in case you're unsure of how lazy I really am, I'm talking minimal-step, minimal dish-dirtying, minimal standing-over-and-stirring. As out-of-the-package-and-into-my-mouth as possible food. Favorite fast food options are also welcome.<br />
<br />
Thanks! And here's hoping that once I start feeling the increased energy that comes from ditching all the sugar and starch, I'll at least be able to be bothered to boil an egg again.Traceyhttp://www.blogger.com/profile/16772379845428202751noreply@blogger.com0tag:blogger.com,1999:blog-8879632802019398136.post-60939608571809136562011-11-28T14:07:00.001-05:002011-11-28T20:21:57.988-05:00How Not to be Crippled by Cramps and Headaches When You're Low-Carbing AND Exercising<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-beN4HN7SZj4/TtPdkxlAHdI/AAAAAAAABDw/7oKdAcoVbTo/s1600/emergen-c-electro-mix.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-beN4HN7SZj4/TtPdkxlAHdI/AAAAAAAABDw/7oKdAcoVbTo/s320/emergen-c-electro-mix.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Get some electrolytes in to avoid cramps and headaches</td></tr>
</tbody></table>
I recently went through an induction phase for the Nth time, which should have been business as usual for someone who's gone low-carb at several points in her life, but the difference this time was that I was really on Atkins instead of South Beach, so my carb intake was a LOT lower than ever before (no milk, very limited quantities of tomatoes), PLUS I was a month into working out heavily, and I didn't want to stop. Add to that the fact that I (very unwisely) decided that, oh, I guess I'll try out Bikram Yoga (a form of hot yoga for those who don't know) for the first time at the same time. I can't even tell you how much I wanted to stop working out forever as I tried to convince myself I wasn't dying halfway through my third yoga class.<br />
<br />
<br />
Lack of caffeine is what people usually point out as the culprit when it comes to low-carb headaches, but that's never been the real issue for me because I never listened no matter how many times Dr. Atkins/Dr. Agatson reitarated I should not be drinking coffee. No one. Touches. My. Coffee. So I had to figure out what else was giving me these blinding headaches, and from doing some more reading I figured the culprit might be lack of magnesium and potassium due to the strict diet. I just figured I'd take some Centrum and other supplements, no big deal. Except it WAS a big deal, when I had terrible leg cramps halfway through a Jillian Michaels workout (which has NEVER happened to me), and like I said, felt like I was dying during yoga.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-OTkuB_oDUTQ/TtPfjcBWmeI/AAAAAAAABD4/FUrxFWNZPlk/s1600/popeye2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-OTkuB_oDUTQ/TtPfjcBWmeI/AAAAAAAABD4/FUrxFWNZPlk/s1600/popeye2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eat some spinach, that's all I'm axskin' you.</td></tr>
</tbody></table>
The one good thing that came out of me doing yoga then was I found a better way of getting electrolytes in me (magnesium and potassium are electrolytes), when the yoga instructor noticed I seemed to be dehydrated even though I had basically chugged an entire bottle of water throughout the workout and handed me an <b>Emergen-C Electro Mix</b> packet (5.30/box 18 cents/packet at Amazon), which has no sugar or carbs but plenty of electrolytes (it's sweetened with Stevia). It's a powder packet you just pour into your water bottle that instantly makes it a zero carb/calorie sports drink. I'm never low-carbing and doing a workout without it again.<br />
<br />
If you want a more natural way to get electrolytes in you, go for<b> beans</b> and <b>spinach</b>. They're both good sources of potassium and magnesium.danztilyahttp://www.blogger.com/profile/02163602430668591678noreply@blogger.com0tag:blogger.com,1999:blog-8879632802019398136.post-63757194973622892522011-11-20T23:34:00.001-05:002011-11-22T21:11:42.685-05:00Low-Carb Lemon Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-gvRU-6mHF6U/TsnVb-j9e7I/AAAAAAAABDA/xzmqsdvl9Ok/s1600/Cheesecake-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" hda="true" height="267" src="http://2.bp.blogspot.com/-gvRU-6mHF6U/TsnVb-j9e7I/AAAAAAAABDA/xzmqsdvl9Ok/s320/Cheesecake-2.jpg" width="320" /></a></div>
I think cheesecake is one of the best desserts to have as a low-carber because other than sugar, you don't really need to substitute most of the other ingredients, so you don't have to sacrifice much on the taste.<br />
<br />
I found this recipe while looking for low-carb dessert recipes online. Dessert is my kryptonite when it comes to low-carbing (I can eat burgers and eggs all day for my main meals), so I'm constantly planning out what to make so I don't get the urge to buy ice cream and cupcakes. Here's the <a href="http://lowcarbdiets.about.com/od/cakes/r/lemoncheesecake.htm" target="_blank">original recipe</a>, with a few notes:<br />
<br />
<b>Ingredients</b><br />
<br />
Crust:<br />
<br />
1 1/4 cup <span style="text-decoration: line-through;">almond meal</span><span style="color: #0b5394;"> <span style="color: #38761d;">crushed almonds (almond meal is somewhat expensive $40/16 oz!, so I crushed some almonds in my blender. Make sure to use pulse mode to get all the pieces.)</span></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-6QmbB254uQI/TsxSYdnr47I/AAAAAAAABDo/lI10key3VVI/s1600/Low+Carb+Lemon+Cheesecake-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-6QmbB254uQI/TsxSYdnr47I/AAAAAAAABDo/lI10key3VVI/s320/Low+Carb+Lemon+Cheesecake-2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crushed almonds</td></tr>
</tbody></table>
<br />
2 Tablespoons butter, melted<br />
3 Tablespoons sugar equivalent in artificial sweetener<span style="color: #0b5394;"> <span style="color: #38761d;">(I used Splenda)</span></span><br />
<br />
Filling:<br />
<br />
1 1/2 lbs (3 packages) cream cheese, room temperature <span style="color: #38761d;">(important!)</span><br />
1 1/4 cups sugar equivalent in artificial sweetener <span style="color: #38761d;">(I used Splenda)</span><br />
1 1/2 teaspoons vanilla extract<br />
1/4 teaspoon salt<br />
4 eggs, room temperature <span style="color: #38761d;">(important!)</span><br />
1/4 cup lemon juice (fresh is best)<br />
1 Tablespoon lemon zest<br />
1/4 cup heavy cream<br />
<br />
Topping:<br />
<br />
1 cup sour cream<br />
Juice and zest from 1 medium lemon (about 2 Tablespoons juice and 1 Tablespoon zest)<br />
1/4 cup sugar equivalent in artificial sweetener<span style="color: #38761d;"> (I used Splenda)</span><br />
1/2 teaspoon vanilla extract<br />
<br />
<b>Preparation</b><br />
<br />
<ul>
<li>Heat oven to 375 F. </li>
</ul>
<ul>
<li>Prepare a springform pan. I like to put a piece of parchment paper over the bottom of the pan; no need to cut it to size, just snap it into place when you tighten the sides of the pan. <span style="color: #38761d;">The parchment paper makes it easier to move the cheesecake to a nicer serving plate once the cake is done.</span> Butter the sides and bottom of the pan, including parchment. Wrap the outside of the pan in heavy-duty foil to protect it from leaks. </li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-TBUPcMCEG1o/TsxOQOfNAOI/AAAAAAAABDI/AD1V9gTTSGk/s1600/Low+Carb+Lemon+Cheesecake-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-TBUPcMCEG1o/TsxOQOfNAOI/AAAAAAAABDI/AD1V9gTTSGk/s320/Low+Carb+Lemon+Cheesecake-4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If you don't know what a springform pan is, here it is.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-QJK01pLQTV0/TsxOY-FeyGI/AAAAAAAABDQ/KVHu1pF5y-I/s1600/Low+Carb+Lemon+Cheesecake-5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-QJK01pLQTV0/TsxOY-FeyGI/AAAAAAAABDQ/KVHu1pF5y-I/s320/Low+Carb+Lemon+Cheesecake-5.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's easier to put the parchment paper in by sealing the pan<br />
while the bottom is under the paper, then cut the parchment paper</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-rHulZOUwHwc/TsxPrvsy-9I/AAAAAAAABDY/EwlNQeiTTWc/s1600/Low+Carb+Lemon+Cheesecake-8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-rHulZOUwHwc/TsxPrvsy-9I/AAAAAAAABDY/EwlNQeiTTWc/s320/Low+Carb+Lemon+Cheesecake-8.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pan with parchment paper, buttered and wrapped in foil</td></tr>
</tbody></table>
<br />
<ul>
<li>Combine ingredients for crust. Press the mixture into the bottom of your springform pan. Bake for 8 to 10 minutes until fragrant and beginning to brown. Remove from oven. </li>
</ul>
<ul>
<li>Lower oven temperature to 350 F. </li>
</ul>
<ul>
<li>Gather ingredients for the filling. Beat cream cheese until fluffy. Scrape sides of bowl and beaters. (The mixture will gradually become lighter as you add in the rest of the ingredients, and the denser stuff will cling to the bowl. If you don't scrape, you won't be able to incorporate the remaining ingredients as well.)<span style="color: #38761d;"> It is important to scrape, add the ingredients gradually and beat properly. Otherwise parts of your cheesecake can be eggy (ick). I learned this the hard way.</span></li>
</ul>
<ul>
<li>Add sweetener, vanilla, salt, and 2 of the eggs. Beat well, scrape. </li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-3FlQrLQFyKY/TsxQZWGWy3I/AAAAAAAABDg/Dj4lQO0UHiA/s1600/Low+Carb+Lemon+Cheesecake-6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-3FlQrLQFyKY/TsxQZWGWy3I/AAAAAAAABDg/Dj4lQO0UHiA/s320/Low+Carb+Lemon+Cheesecake-6.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If you're not aware, they sell granulated Splenda, which makes cooking with it easier</td></tr>
</tbody></table>
<br />
<ul>
<li>Add the other 2 eggs. Beat well, scrape. </li>
</ul>
<ul>
<li>Add lemon juice, lemon zest, and cream. Beat well, scrape, and pour filling mixture into the pan over the crust. </li>
</ul>
<ul>
<li>In another bowl, mix together ingredients for topping and set aside. </li>
</ul>
<ul>
<li>Place a baking pan large enough to hold your springform pan into the oven and fill it halfway with boiling water. Place the springform pan into the baking pan and bake for about 60 minutes (give or take 10 to 15 minutes), until the cheesecake is mostly set but is still wobbly in the middle. </li>
</ul>
<ul>
<li>Remove cheesecake from oven, spread the topping over the cheesecake, then bake for an additional 10 minutes. </li>
</ul>
<ul>
<li>Cool to room temperature (1 to 2 hours), then chill completely for several hours before serving. </li>
</ul>
<ul>
<li><span style="color: #38761d;">If you'd like, put 2 tablespoons of Cool Whip on every slice. It contrasts well with the tart lemon flavor. </span></li>
</ul>
<br />
Nutritional Information: Each of 16 servings has 3 grams effective carbohydrate plus 1 gram fiber, 7 grams protein, and 295 calories. <span style="color: #38761d;">Cool whip adds an additional 2 grams of carbs per serving.</span><br />
<br />
<br />
<hr />
<br />
<span style="font-size: 0.8em;">Quick intro: Hi all! My name's Ash and I obviously was recently invited to start posting on Unbreaded (either that or I'm a pretty good hacker). I wasn't sure what to post first, but since this recipe saved me from eating all the evil carbs at a pre-thanksgiving dinner I recently hosted, I decided to put it up. Hopefully this will be the first of many recipes I'll be trying out and sharing with you. When I'm not playing around with de-carbing recipes, I blog about New York city at <a href="http://notboredny.blogspot.com/">http://notboredny.blogspot.com</a></span>danztilyahttp://www.blogger.com/profile/02163602430668591678noreply@blogger.com8tag:blogger.com,1999:blog-8879632802019398136.post-12573079207398277222011-11-16T13:30:00.001-05:002011-11-16T13:30:02.117-05:00Low-Carb Flaxseed PancakesI'm forever trying to find low-carb breakfasts that I actually look forward to eating. I don't care much for savory foods in the morning, so discovering that flaxseed makes a wonderful pancake was a major event for me.<br /><br />Here's what you need: <br /><br />3 medium eggs (or two jumbo eggs)<br />3 tablespoons <a href="http://www.amazon.com/gp/product/B000EDBQ6A/ref=as_li_ss_tl?ie=UTF8&tag=na06a8-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=B000EDBQ6A">flaxseed meal</a><br />3 teaspoons Splenda<br />1 teaspoon baking powder<br />1/2 teaspoon cinnamon<br />1/2 teaspoon vanilla<br /><br />Mix everything (I use a measuring cup and a fork) and pour into a skillet or onto a griddle on medium heat. (I like to melt a little butter onto mine first.) Cook for a few minutes until the sides become firm and rounded and then flip over.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-HYo-5B0Acuw/TsPvBSuN8sI/AAAAAAAAAaA/W7ylgNNNm_8/s1600/Flaxseed%2BPancake%2BDSC_3660.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 265px;" src="http://4.bp.blogspot.com/-HYo-5B0Acuw/TsPvBSuN8sI/AAAAAAAAAaA/W7ylgNNNm_8/s400/Flaxseed%2BPancake%2BDSC_3660.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5675642760901554882" /></a><br /><br />I like to melt a tablespoon of butter onto mine and then sprinkle it with cinnamon and Splenda, but this would also work great as a savory wrap with eggs and sausage.<br /><br />Makes one huge pancake or several small ones.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-TuDl2gWMHOg/TsPvYmxSgxI/AAAAAAAAAaM/RdvP1a976mk/s1600/Flaxseed%2BPancake%2BDSC_3665.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 265px;" src="http://2.bp.blogspot.com/-TuDl2gWMHOg/TsPvYmxSgxI/AAAAAAAAAaM/RdvP1a976mk/s400/Flaxseed%2BPancake%2BDSC_3665.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5675643161420137234" /></a><br /><br />My pancake kind of fell apart this morning while I was trying to get it out of the skillet with a much-too-small spatula, but it was still delicious. The texture is pillowy and bready, just like a carby pancake, but it has an earthier taste. It easily keeps me full from 7 a.m. until lunchtime. <br /><br />I can also see this being a really easy pizza crust without the vanilla, cinnamon, and Splenda and would love to know if someone uses it for that before I do!ettiblehttp://www.blogger.com/profile/02276280896770913705noreply@blogger.com15tag:blogger.com,1999:blog-8879632802019398136.post-38735349825703036502011-11-11T09:00:00.003-05:002011-11-11T09:00:29.645-05:00Sugar Free Frozen Hot Chocolate? Yes, please!As much as Katie and I love cold and creamy chocolate desserts and will gladly eat them indiscriminately, our all-time favorite, go-to is the one and only Frozen Hot Chocolate from Dairy Queen, where it's not even officially on the menu anymore, but they'll still make it for you if you order it at the right Central Ohio locations. We've had it at NYC's <a href="http://www.serendipity3.com/main.htm" target="_blank">Serendipity</a>, of course, but the sugary DQ version, with its fudgy, not-quite-all-the-way-blended-in chocolate is actually more delicious -- and it's about 1/4 the price. We weren't so excited, though, when we found out that a single serving of our beloved FHC contains a shocking 127 grams of carbohydrate.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-KAhpyvgt7ZE/Tryt-G0yhXI/AAAAAAAAAr0/vMFisCmsm_g/s1600/IMG_2527.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-KAhpyvgt7ZE/Tryt-G0yhXI/AAAAAAAAAr0/vMFisCmsm_g/s400/IMG_2527.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here we are, enjoying FHC at Serendipity way back in 2006.</td></tr>
</tbody></table><br />
FHC is one of those indulgences for which we've never found a suitable replacement while watching carbs, so imagine my surprise when I spotted <a href="http://chocolatecoveredkatie.com/2011/03/29/frozen-hot-chocolate/" target="_blank">this lighter version</a> today on Pinterest, made with just non-dairy milk, Truvia, a teeny pinch of salt, and cocoa. <br />
<br />
(I started to e-mail the recipe to Katie, but since we were just talking today about how we really should be blogging instead of just sharing all of our diet musings and woes and ideas and inspirations with only each other, I thought I'd link up to it here.)<br />
<br />
The ingenious part of this recipe involves pouring the blended ingredients into ice cube trays, freezing, and then running the cubes through a blender for rich, chocolaty results that are undiluted by plain old ice.The recipe in the link is vegan, but I wouldn't think twice about mixing in a little heavy cream and/or topping with some dark chocolate shavings. <br />
<br />
I can't wait to try this!<br />
<br />
Have you ever successfully de-carbed your favorite dessert?Traceyhttp://www.blogger.com/profile/16772379845428202751noreply@blogger.com0tag:blogger.com,1999:blog-8879632802019398136.post-14244611726844256132011-06-29T15:30:00.001-04:002011-06-29T15:30:00.630-04:00Back on the Wagon?I'm pretty mad about it, but I'm back to low-carbing. When I first read the Atkins book three or four years ago, it made such sense to me that I was incensed when half the low-carb blogs I found had been abandoned. I think it's <i>so annoying</i> when people are constantly hopping on and off the low-carb bandwagon. But now I understand how it happens, because it keeps happening to me.<br /><br />The first time I tried Atkins, I was <b>SO SERIOUS</b>. I took the book at its word when it told me I couldn't have caffeine, and I got scared when other people told me sugar-free candy made them stall. I gave up soda and only ate 2 ounces of cheese per day and limited my heavy cream to mere teaspoons.<br /><br />By the end of my low-carbing, I had lost 33 pounds, was going to the gym regularly, and fit into clothing sizes I couldn't remember wearing my whole life. I looked great, and looking back at those pictures now makes me sad. The problem was that I felt like I was eating unhealthily. I was living on sugar-free pudding made with heavy cream, crustless pizzas with half a package of pepperoni on top, and all the mayonnaise I could handle.<br /><br />So I decided that I was going to start eating only "natural" foods and counting calories. Of course I eventually forgot the natural part and turned meals into a game of How Many Chicken Fingers Can I Fit Into 1200 Calories Per Day?. I gained all of my weight back plus more, as everyone seems to. Since then, I've casually low-carbed, meaning that I eat right for a day or two and then decide it's fine if I have just one pita and then one bag of chips and then one cupcake.<br /><br />I've been quietly maintaining about the same weight that way for a while, but I'm sick of it! I'm sick of rifling through my closet every morning for something that actually fits. I'm sick of feeling hungry yet bloated after every carby meal. I'm sick of knowing I could change everything if I could just stick to the way of eating that I actually believe in.<br /><br />So, here goes. Again.ettiblehttp://www.blogger.com/profile/02276280896770913705noreply@blogger.com0tag:blogger.com,1999:blog-8879632802019398136.post-41189974883966668732011-01-07T16:25:00.000-05:002011-01-07T16:25:00.699-05:00Friday Meatspiration (or Cheesespiration, Maybe)I just had my first piece of pizza without the crust in a loooooong time.<br /><br />I remember when Tracey and I first read the Atkins book several years ago and were so convinced that every stick of sugar-free gum and every can of Diet Coke was going to throw us off the weightloss train; we'd stress about the tiniest carb intake. My company would order pizza every Friday, and I'd only eat the white pizza because I thought the tomato sauce had too much sugar. But the white pizza had fresh mozzarella, which I figured wasn't hard enough to count as one of the acceptable cheeses on Atkins. Fridays felt like a field of land mines to me.<br /><br />Then, when I got interested in the Belly Fat Cure last year, I started allowing myself a whole slice of pizza if I ate one without the crust first. Those initial toppings would seem so dumb to me when all I wanted was to get at that second slice with the crust still intact. The problem was that once I gave myself the freedom to eat some crust, I'd end up going back for the leftovers with my co-workers a few hours later and have another whole slice. And sometimes two. I'm not good with an un-strict diet.<br /><br />Now, I'm trying to eat according to the <a href="http://www.marksdailyapple.com/primal-blueprint-101/" target="_blank">primal blueprint</a> with some protein shakes added in for convenience, so I made myself eat a salad for lunch today with the promise of a crustless slice for a snack later, and boy, did it taste great.<br /><br />Maybe treating diet-appropriate foods as if they were treats is the way to go.ettiblehttp://www.blogger.com/profile/02276280896770913705noreply@blogger.com0tag:blogger.com,1999:blog-8879632802019398136.post-33428552649970579842011-01-06T12:00:00.001-05:002011-01-06T12:00:05.941-05:00Keeping Your Goals Stylishly VisibleCheck out this adorable printable resolutions poster from <a href="http://lilmagoolie.com/2011/01/03/printable-resolutions-poster/" target="_blank">Li'l Magoolie</a>, available in both multicolor and blue. I especially love that "LESS SUGAR" and "EAT MORE GREEN THINGS" are the very first resolutions listed. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_AnZQHuzevEY/TSPIsNyaErI/AAAAAAAAAj8/Y9OTde-LL3k/s1600/Resolutions+Poster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/_AnZQHuzevEY/TSPIsNyaErI/AAAAAAAAAj8/Y9OTde-LL3k/s640/Resolutions+Poster.jpg" width="355" /></a></div><br />
Via <a href="http://www.ohdeedoh.com/ohdeedoh/artwork/print-this-pretty-resolutions-for-all-year-round-135976" target="_blank">Odeedoh</a>.Traceyhttp://www.blogger.com/profile/16772379845428202751noreply@blogger.com0tag:blogger.com,1999:blog-8879632802019398136.post-7432572173991851682011-01-04T09:22:00.000-05:002011-01-04T09:22:10.120-05:00Bacon Cheeseburger Stuffed MushroomsI spotted this mouthwatering low-carb creation on <a href="http://www.missinthekitchen.com/2010/12/31/bacon-cheeseburger-stuffed-mushrooms-2/" target="_blank">a non-low-carb blog</a>, and it made my renewed enthusiasm for non-starchy foods kick into overdrive. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_AnZQHuzevEY/TSMof4VkyGI/AAAAAAAAAj0/vd2EUMjLH8Y/s1600/Burger%2BStuffed%2BMusrooms.jpg" imageanchor="1"><img border="0" height="300" src="http://1.bp.blogspot.com/_AnZQHuzevEY/TSMof4VkyGI/AAAAAAAAAj0/vd2EUMjLH8Y/s400/Burger%2BStuffed%2BMusrooms.jpg" width="400" /></a></div><br />
Butter-sauteed mushrooms stuffed with ground beef, pepperjack cheese, bacon, and mayo, topped off with french fried onions. And you know all about my <a href="http://unbreaded.blogspot.com/2010/10/low-carb-dinner-crispy-onion-chicken.html" target="_blank">love for french fried onions</a>. <br />
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I can't wait to make these.Traceyhttp://www.blogger.com/profile/16772379845428202751noreply@blogger.com0tag:blogger.com,1999:blog-8879632802019398136.post-78264237133236657252010-12-14T12:15:00.000-05:002010-12-14T12:15:00.869-05:00Microwave Flaxseed BreadSorry for being so silent lately. Tracey has about 100% less free time now that she's out of grad school and has a job, and I've been moving to a new apartment and obviously paying too much attention to my other blogs. Rest assured that we're still on the wagon and talk daily to each other about our struggles and successes with low-carb.<br /><br />I happened to have a really positive "cooking" experience last night that made me excited to have chosen this way of eating, and I'm sure you know well how important these little motivations to keep going are.<br /><br />I made a flaxseed bread shared by <a href="http://tntman.wordpress.com/low-carb-recipes/flax-seed-bread-in-a-coffee%C2%A0cup/" target="_blank">TNT Man</a>, a friend of our friend <a href="http://grace2882.wordpress.com/" target="_blank">Grace</a>. Since I spend almost all of my time at my boyfriend's small apartment with a stovetop and microwave but no oven, I never get to try any of those low-carb bread recipes that keep most low-carbers from going crazy when a muffin craving hits. But this one's made in the microwave!<br /><br /><b><u>Microwave Flaxseed Bread</u><br /><br />1/4 cup ground <a href="http://www.amazon.com/gp/product/B000EDBQ6A?ie=UTF8&tag=na06a8-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000EDBQ6A">flaxseed meal</a><br />1/2 teaspoon cinnamon<br />1/2 teaspoon baking powder<br />1 egg<br />1 teaspoon sweetener (I used a packet of Truvia)<br />1 teaspoon butter<br /><br />Mix all dry ingredients in a straight-sided coffee mug. Add egg and butter, and beat until smooth. Microwave on high for 1-2 minutes until it reaches your desired consistency (the top will be a little firmer than the bottom). Allow to cool slightly, then loosen edges with a blunt knife and remove from coffee cup and cut into slices. This is a lot like a nutty whole-wheat bread and can be toasted.</b><br /><br />It comes out looking like a muffin and tasting like nut bread. It was somewhere between sweet and savory, so I could see using it for sandwiches or icing it with low-carb cream cheese frosting. And it's all fiber and protein!ettiblehttp://www.blogger.com/profile/02276280896770913705noreply@blogger.com0tag:blogger.com,1999:blog-8879632802019398136.post-76353277030007957832010-12-02T10:06:00.000-05:002010-12-02T10:06:52.660-05:00When Cravings AttackThis pretty much sums up my relationship with food lately:<br />
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<center><object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/h0xRAju32tc?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/h0xRAju32tc?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object></center>Traceyhttp://www.blogger.com/profile/16772379845428202751noreply@blogger.com0tag:blogger.com,1999:blog-8879632802019398136.post-52925891995140275642010-11-12T11:00:00.000-05:002010-11-12T11:00:07.753-05:00Friday MeatspirationA little Thanksgiving meatspiration this week:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_AnZQHuzevEY/TN1LQ7S8HaI/AAAAAAAAAjo/JAE9KP6yPZY/s1600/Giant+Turkey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/_AnZQHuzevEY/TN1LQ7S8HaI/AAAAAAAAAjo/JAE9KP6yPZY/s640/Giant+Turkey.jpg" width="426" /></a></div><br />
Even though this photo comes from <a href="http://www.worth1000.com/entries/210635/giant-turkey-dinner" target="_blank">Worth1000</a>, a sharing forum for creative uses of Photoshop, we can all dream of Thanksgiving turkeys that actually come in this size.Traceyhttp://www.blogger.com/profile/16772379845428202751noreply@blogger.com0tag:blogger.com,1999:blog-8879632802019398136.post-25812941270016835942010-11-11T11:51:00.000-05:002010-11-11T11:51:28.849-05:00Low-Carbing When Life Hands You LemonsI read somewhere once that the key to maintaining a low-carb lifestyle is taking advantage of the heightened energy you get from having a stable blood sugar in order keep up the hard work of planning and preparing more healthy food so that you continue the process. It made total sense to me, since sugar and carbs make me feel way too sluggish and lazy to even think about spending time in the kitchen. <br />
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For the last week, though, I've been under the weather with a nasty cold, and until yesterday, I've been all too happy to use my lack of energy as an excuse to go back to eating fast food, sugary treats, and instant boxed meals. Part of me knew that eating better would probably make me feel better faster, but the thought of toiling in the kitchen while in my drowsy, congested, cold-medicine-induced state was so unappealing that I just gave in to the temptation to get food in the easiest way possible.<br />
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So how do you stay on track when you're thrown for a loop? Are there any strategies you use when you find yourself in a position where you have little time or energy to plan for healthy eating? Or if you allow yourself to slip a little when life gets tough, how do you get yourself back on track?Traceyhttp://www.blogger.com/profile/16772379845428202751noreply@blogger.com0tag:blogger.com,1999:blog-8879632802019398136.post-8061409503870345242010-11-09T12:00:00.000-05:002010-11-09T12:00:04.062-05:00A Healthy Weight Does Not a Healthy Person MakeYou might have seen <a href="http://www.cnn.com/2010/HEALTH/11/08/twinkie.diet.professor/index.html?hpt=T2" target="_blank">the CNN article</a> yesterday about the human nutrition professor who lost 27 pounds in two months while subsisting on a diet mostly made up of Twinkies, Little Debbies, Doritos, Oreos, and the like.<br /><br />He wanted to prove that what matters most in losing weight is calorie-counting, not nutrition. And when it comes to the markers society traditionally uses to measure health, this "convenience store diet" was a real winner: his body fat dropped from 33.4 to 24.9 percent, his "bad" cholesterol dropped 20 percent, his "good" cholesterol increased 20 percent, and triglycerides level decreased by 39 percent.<br /><br />The professor questions, "What does that mean? Does that mean I'm healthier? Or does it mean how we define health from a biology standpoint, that we're missing something?", and I'd tend to agree, especially after these past few years of reading low-carb research. I know I can lose weight on a low-fat, high-carb diet, but I don't think the constant sugar high is good for my long-term health. And I'm positive I could never sustain a low-calorie diet, especially one centered entirely on sugar.<br /><br />At least the <a href="http://www.drivethrudiet.com/" target="_blank">Taco Bell Drive-Thru Diet</a>, as counter-intuitive as it seems, has a couple of lower-carb options; <a href="http://www.youtube.com/watch?v=QsONYk44Lh4" target="_blank">the creator of the Belly Fat Cure recommends 3 crunchy tacos</a> (at 39 carbs total) for an easy meal option. <br /><br />And those tacos will keep you full for hours, unlike the blood-sugar-spiking Twinkies, which must have left the professor starving half the time.ettiblehttp://www.blogger.com/profile/02276280896770913705noreply@blogger.com0tag:blogger.com,1999:blog-8879632802019398136.post-1984116115223429952010-11-08T12:00:00.000-05:002010-11-08T12:00:02.521-05:00Recipe RoundupEnjoy this weekly list of great low-carb recipes. Leave your own links and recipes in the comments!<br />
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Sugar-Free Low Carb Recipes: <a href="http://www.sugarfreelowcarbrecipes.com/?p=1483" target="_blank">Low Carb Pulled Pork Sandwiches</a>, <a href="http://www.sugarfreelowcarbrecipes.com/?p=1406" target="_blank">Cream of Mushroom Soup</a>, and <a href="http://www.sugarfreelowcarbrecipes.com/?p=1437" target="_blank">Chocolate Chip Cookies</a><br />
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GoodLife Eats: <a href="http://www.goodlifeeats.com/2010/11/pumpkin-soup-with-toasted-walnuts.html" target="_blank">Pumpkin Soup with Toasted Walnuts</a> <br />
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Elana's Pantry: <a href="http://www.elanaspantry.com/creamy-cranberry-dressing/" target="_blank">Creamy Cranberry Dressing</a><br />
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Jennifer Eloff: <a href="http://low-carb-news.blogspot.com/2010/11/tuna-or-salmon-burgers-gf.html" target="_blank">Tuna or Salmon Burgers</a> and <a href="http://low-carb-news.blogspot.com/2010/11/red-pepper-soup-gf.html" target="_blank">Red Pepper Soup</a><br />
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24/7 Low Carb Diner: <a href="http://247lowcarbdiner.blogspot.com/2010/11/pizza-supreme-casserole.html" target="_blank">Pizza Supreme Casserole</a><br />
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Kalyn's Kitchen: <a href="http://kalynskitchen.blogspot.com/2010/11/recipe-for-pan-fried-and-roasted-pork.html" target="_blank">Pan-Fried and Roasted Pork Chops with Apricot-Dijon Sauce</a> and <a href="http://kalynskitchen.blogspot.com/2010/11/friday-favorites-five-favorite-recipes.html" target="_blank">Five Recipes for Roasted Winter Squash</a><br />
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Nutty Kitchen: <a href="http://nuttykitchen.com/2010/11/06/crock-pot-whole-chicken/" target="_blank">Crock Pot Spiced Whole Chicken</a><br />
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A Doctor's Kitchen: <a href="http://www.adoctorskitchen.com/archives/curried-mango-chicken-thighs-2" target="_blank">Curried Mango Chicken Thighs</a><br />
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Before the Cookie Eats You: <a href="http://eatthecookie.wordpress.com/2010/11/05/savory-chuck-roast-with-rosemary-onions-dried-mushrooms/" target="_blank">Savory Chuck Roast with Rosemary, Onions, & Dried Mushrooms</a><br />
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Kelly the Kitchen Kop: <a href="http://kellythekitchenkop.com/2010/11/homemade-thousand-island-dressing.html" target="_blank">Homemade Thousand Island Dressing</a><br />
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The GFCF Lady: <a href="http://www.thegfcflady.com/2010/11/02/migas/" target="_blank">Migas</a> (This "Tex-Mex Omelette" sounds <i>delicious</i>, and it's totally BFC friendly if you count the tortilla chips carefully.)<br />
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Heart of a Country Home: <a href="http://heartofacountryhome.wordpress.com/2010/11/02/low-carb-comfort-food-for-breakfast/" target="_blank">Sausage Cream Gravy on a Low Carb Biscuit</a><br />
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The Food Lovers' Primal Palate: <a href="http://www.primal-palate.com/2010/11/slow-roasted-pumpkin-seeds.html" target="_blank">Slow Roasted Pumpkin Seeds</a><br />
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Gluten-Free Girl and the Chef: <a href="http://glutenfreegirl.blogspot.com/2010/11/roasted-pumpkin-seed-spread.html" target="_blank">Roasted Pumpkin Seed Spread</a><br />
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Simply Sugar & Gluten Free: <a href="http://www.simplysugarandglutenfree.com/almost-pumpkin-pie-healthier-through-the-holidays/" target="_blank">Almost Pumpkin Pie</a><br />
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Big Daddy D: <a href="http://lowcarbohydrate.blogspot.com/2006/11/pumpkin-cheesecake-5-net-carbs-per.html" target="_blank">Pumpkin Cheesecake</a><br />
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Comfy Belly: <a href="http://comfybelly.com/2010/11/portobello-pizza/" target="_blank">Portobello Pizza</a><br />
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Mrs. Ed's Research and Recipes: <a href="http://mrsedsresearchandrecipes.blogspot.com/2010/11/grain-free-butter-cookies-scd.html" target="_blank">Grain Free Butter Cookies</a> (Replace the honey with sugar-free maple syrup or another sweetener to cut carbs.)<br />
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Grace2882: <a href="http://grace2882.wordpress.com/2010/04/06/broiled-asparagus-with-parmesan-cheese/" target="_blank">Broiled Asparagus with Parmesan Cheese</a> and <a href="http://grace2882.wordpress.com/2009/03/05/cranberry-pecan-muffins/" target="_blank">Cranberry Pecan Muffins</a><br />
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And I don't want to keep my personal distaste for cooked cauliflower to keep you from enjoying these great-looking cauliflower-based recipes from Maria Emmerich:<br />
<a href="http://mariahealth.blogspot.com/2010/11/caramelized-cauliflower-gratin.html" target="_blank">Carmelized Cauliflower Gratin</a><br />
<a href="http://mariahealth.blogspot.com/2010/10/easy-cheesy-scalloped-potatoes.html" target="_blank">Easy Cheesy Scalloped "Potatoes"</a><br />
<a href="http://mariahealth.blogspot.com/2010/11/sweet-potato-casserole.html" target="_blank">Sweet "Potato" Casserole</a>Traceyhttp://www.blogger.com/profile/16772379845428202751noreply@blogger.com0tag:blogger.com,1999:blog-8879632802019398136.post-71090828186191401822010-11-05T12:39:00.000-04:002010-11-05T12:39:50.607-04:00Friday MeatspirationLast year at Christmas, Katie and I <a href="http://www.donuts4dinner.com/2010/03/03/my-first-gingerbread-house-that-i-didnt-in-any-way-construct/" target="_blank">decorated a gingerbread house</a> with sugary frosting, gumdrops, and candy pieces. But now that we're back on the low-carb train this year, we may have to consider constructing this Atkins-friendly <a href="http://www.geekologie.com/2008/12/building_a_low_carb_gingerbrea.php" target="_blank">"gingerbread" log cabin</a>, made from cream cheese, Slim Jims, meat snack sticks, and nuts:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_AnZQHuzevEY/TNQyxkEfw0I/AAAAAAAAAjk/p7mdHKaEnWs/s1600/Meat+House+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_AnZQHuzevEY/TNQyxkEfw0I/AAAAAAAAAjk/p7mdHKaEnWs/s400/Meat+House+3.jpg" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_AnZQHuzevEY/TNQxmvVhQWI/AAAAAAAAAjY/uapgrU4u6o4/s1600/Meat+House.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_AnZQHuzevEY/TNQxmvVhQWI/AAAAAAAAAjY/uapgrU4u6o4/s400/Meat+House.jpg" width="400" /></a></div><br />
Because nothing says "yuletide cheer" like processed meats. Yum!Traceyhttp://www.blogger.com/profile/16772379845428202751noreply@blogger.com0tag:blogger.com,1999:blog-8879632802019398136.post-14411303011313389862010-11-04T10:30:00.000-04:002010-11-04T10:30:00.301-04:00Back on TrackI went on vacation and never got to individually thank all of you for your comments on <a href="http://unbreaded.blogspot.com/2010/10/why-cant-i-commit-to-dieting.html" target="_blank">my post publicly bemoaning my inability to commit to my diet</a>, but I really think your support finally pushed me to start caring more about what goes into my mouth.<br /><br />For the past 10 days, I've made conscious food decisions based on the <a href="http://jorgecruise.com/" target="_blank">Belly Fat Cure</a>, and I've lost 6 pounds in the process. The weight isn't "falling off of me" like it does some low-carbers who are super-diligent with their counting, but I'm not interested in dropping a dress size if it's going to make me completely miserable in the process.<br /><br />At my monthly dinner outing with co-workers on Thursday, I ate three corn tortillas with my fajitas but left behind the other three. During my company's lunch on Friday, I ate a slice of pizza but threw away the edge crust, which I didn't care about. On Saturday, I ate a handful of French fries and gave the rest to my boyfriend. On Sunday, instead of pigging out on Halloween candy, I ate a single-serving Haagen Dazs, which has 17g of sugar, instead of eating half a pint like I usually do, which is more like 60g.<br /><br />I've seen that it's entirely possible to be physically healthy while still being <b>completely happy</b> with the food that's available to me. I gave myself a set list foods that I could easily make or buy and that I found really delicious. I discovered that I didn't even crave dessert when I allowed myself a little bit of bread or some complex carbs like beans in my meal. And when I did need dessert, I went for a can of diet soda, a stick of gum, or some Greek yogurt.<br /><br />I'm just really scared this feeling will pass as quickly as it arrived, you know? It turns out it's SO EASY to make good choices with what's available to me if I just get into the habit of doing it. But it's just as easy to slip up and make a habit of eating the old way, too.ettiblehttp://www.blogger.com/profile/02276280896770913705noreply@blogger.com0tag:blogger.com,1999:blog-8879632802019398136.post-41634708538904391112010-11-01T12:24:00.000-04:002010-11-01T12:24:53.579-04:00Recipe RoundupHappy Monday! Here are some low-carb recipes that were featured on blogs this past week. Leave your own in the comments!<br />
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Saveur: <a href="http://www.saveur.com/article/Recipes/Brussels-Sprouts-with-Chorizo" target="_blank">Brussels Sprouts with Chorizo</a><br />
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24/7 Low Carb Diner: <a href="http://247lowcarbdiner.blogspot.com/2010/10/pumpkin-pancakes.html" target="_blank">Pumpkin Pancakes</a> and <a href="http://247lowcarbdiner.blogspot.com/2010/10/chicken-pizza-on-nutty-crust.html" target="_blank">Chicken Pizza on a Nutty Crust</a><br />
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Nutty Kitchen: <a href="http://nuttykitchen.com/2010/10/31/bacon-mango-butternut-hash/" target="_blank">Bacon Mango Butternut Hash</a><br />
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Before the Cookie Eats You: <a href="http://eatthecookie.wordpress.com/2010/10/31/lingonberry-and-mascarpone-waffles/" target="_blank">Lingonberry and Mascarpone Waffles</a> and <a href="http://eatthecookie.wordpress.com/2010/10/30/chicken-paprikas/" target="_blank">Chicken Paprikas</a><br />
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Kalyn's Kitchen: <a href="http://kalynskitchen.blogspot.com/2010/10/recipe-for-spicy-lime-coleslaw.html" target="_blank">Spicy Lime Coleslaw</a> and her monthly roundup of <a href="http://kalynskitchen.blogspot.com/2010/11/south-beach-diet-phase-one-recipes.html" target="_blank">South Beach Phase One recipes</a><br />
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Heart of a Country Home: <a href="http://heartofacountryhome.wordpress.com/2010/10/30/coconut-flour-pancakes/" target="_blank">Coconut Flour Pancakes</a>, <a href="http://heartofacountryhome.wordpress.com/2009/03/31/3-ingredient-cheesy-burger-skillet-low-carb/" target="_blnak">Cheesy Burger Skillet</a>, and <a href="http://heartofacountryhome.wordpress.com/2009/10/17/peanut-butter-cookies-low-carb/" target="_blank">Peanut Butter Cookies</a><br />
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Dana Carpender: <a href="http://holdthetoast.com/content/just-time-holiday-season-hot-buffalo-wing-dip" target="_blank">Hot Buffalo Wing Dip</a><br />
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Mrs. Ed's Research and Recipes: <a href="http://mrsedsresearchandrecipes.blogspot.com/2010/10/chile-rellenos-con-pollo-scd-stuffed.html" target="_blank">Chile Rellenos Con Pollo (SCD) Stuffed Chilies with Chicken</a><br />
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Smitten Kitchen: <a href="http://smittenkitchen.com/2010/10/spicy-squash-salad-with-lentils-and-goat-cheese/" target="_blank">Spicy Squash Salad with Lentils and Goat Cheese</a><br />
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Maria Emmerich: <a href="http://mariahealth.blogspot.com/2010/10/lasagna-cupcakes.html" target="_blank">Lasagna Cupcakes</a>, <a href="http://mariahealth.blogspot.com/2010/10/chicken-enchiladas.html" target="_blank">Chicken Enchiladas</a>, and <a href="http://mariahealth.blogspot.com/2010/10/extreme-chocolate-birthday-cake.html" target="_blank">Extreme Chocolate Birthday Cake</a><br />
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The World According to Eggface: <a href="http://theworldaccordingtoeggface.blogspot.com/2008/09/sugar-free-dirt-cup.html" target="_blank">Sugar Free Dirt Cup</a><br />
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The Nourishing Gourmet: <a href="http://www.thenourishinggourmet.com/2009/04/lemon-horseradish-and-bacon-deviled-eggs.html" target="_blank">Lemon, Horseradish Mustard, and Bacon Deviled Eggs</a><br />
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Simply Sugar & Gluten Free: <a href="http://www.simplysugarandglutenfree.com/double-chocolate-peanut-butter-brownies/" target="_blank">Double Chocolate Peanut Butter Brownies</a> (The agave nectar in this one isn't low-carb, but it can be replaced with your sweetener of choice.)<br />
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Ginny's Low Carb Kitchen: <a href="http://ginnyslowcarbkitchen.blogspot.com/2010/10/my-leftover-soup.html" target="_blank">My Leftover Soup</a><br />
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Jennifer Eloff: <a href="http://low-carb-news.blogspot.com/2010/10/lindas-herb-parmesan-crackers.html" target="_blank">Linda's Herb Parmesan Crackers</a>, <a href="http://low-carb-news.blogspot.com/2010/10/minty-chocolate-cheesecake.html" target="blank">Minty Chocolate Cheesecake</a>, <a href="http://low-carb-news.blogspot.com/2010/10/creamy-pumpkin-cheesecake.html">Creamy Pumpkin Cheesecake</a>, and <a href="http://low-carb-news.blogspot.com/2010/10/fudgey-chocolate-chip-brownies-gf.html" target="_blank">Fudgey Chocolate Chip Brownies</a><br />
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Mark's Daily Apple: A whole post full of <a href="http://www.marksdailyapple.com/primal-holiday-desserts/" target="_blank">Primal Holiday Desserts</a>.<br />
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And our BLCBFF (Best Low-Carb Blog Friend Forever!) Grace2882 was, as usual, ON FIRE with the recipes this week:<br />
<a href="http://grace2882.wordpress.com/2010/10/29/pizza-potroast/" target="_blank">Pizza Potroast</a><br />
<a href="http://grace2882.wordpress.com/2010/10/26/chalupa-wraps/" target="_blank">Chalupa Wraps</a><br />
<a href="http://grace2882.wordpress.com/2010/10/21/salisbury-steak-with-onion-gravy/" target="_blank">Salisbury Steak with Onion Gravy</a><br />
<a href="http://grace2882.wordpress.com/2009/03/05/cranberry-pecan-muffins/" target="_blank">Cranberry Pecan Muffins</a><br />
<a href="http://grace2882.wordpress.com/2010/07/08/macaroons-with-blackberry-jelly/" target="_blank">Macaroons with Blackberry Jelly</a>Traceyhttp://www.blogger.com/profile/16772379845428202751noreply@blogger.com0