6/29 - Tonight we're having spinach salad with roast beef and mustard vinaigrette:I strive to keep healthy through diet and exercise. What constitutes "healthy", unfortunately, is up to interpretation. Everyone thinks they know what is best, but this is the lifestyle I follow. According to Waldorf teachings, each grain has its respective function in the body. While I don't discourage whole grains in moderation, any starch can have a negative effect on the body: wheat and rice; potatoes, corn and peas (that's right, those last three are not vegetables!) - they all increase insulin production. For a severely CARB-ADDICTED person like myself, these are like poison. I avoid, above all, grain products, because of my aforementioned addiction and tendency toward weight gain, plus a noticeable skin reaction to wheat. While I could be much more selective in my food choices for my family, here I hope to present the best of my efforts in the kitchen.
Forgot to make dinner for tonight! Turned out to be a blessing... had the freshest baby spinach and leftover roast beef on hand. This would be great with warm, sliced flank steak, too.
- Pick over spinach. Rinse and pat dry. Plate.
- Slice cold roast beef (or steak, if using) and lay on top of spinach.
- Top with pieces of chevre and the mustard dressing:
In a spice dish, combine 2T light olive oil, 1-1/2 t dijon mustard, 2t (or more) cider vinegar, black pepper and sea salt with a wisk. Microwave for 30 seconds then dress salad.
6/28 - Today I had a pancake:
Ok, I actually eat this nearly every day, either for breakfast or lunch. It's so delicious and low-carb, too. The credit goes to Sheila from www.sugarfreesheila.com. I've included my own changes to her recipe.
- Melt 3T salted butter in a 9" non-stick skillet over low heat.
- Melt two ounces of cream cheese in the microwave in a small bowl (buy the 8-oz. brick and slice right through the package - the ounces are marked on the side).
- Crack two eggs into the same bowl with the cheese.
- Add 1t cinnamon.
- Combine all well with a large whisk. Pour mixture into the skillet.
- Increase heat to medium and cook for 4 minutes.
- Carefully and courageously flip with a large spatula. Continue cooking for 1 minute more.
- Slide pancake onto plate. Top with more butter and 1T sugar-free "maple" syrup.
6/27 - Today I made wild raspberry tarts:
Lovey and I picked some ripe raspberries that grow on the edge of the wood. Had enough to make something out of, so decided on a tart each for her and her dad.
- Pre-heat oven to 350*.
- Make a quick pastry dough combining flour, sugar and butter, then adding a bit of sour milk made by adding a little vinegar to milk or cream. Gather, knead and roll out. Line a small tin for a pie, or make a small circle of dough for a free-standing tart.
- Rinse berries and pat dry. Combine with a bit of sugar.
- Put berries in the pie tin, if using, and top with another piece of dough, seal and crimp, make vents with fork tines. For a free-standing tart, place berries in center of dough and pleat dough around tart to seal. Make vents. In either case, moisten tops of dough with water and sprinkle a bit of sugar on top.
- Bake on a metal sheet for 15 minutes or until crust is lightly browned.
- Let stand 10 minutes before eating; berries will be hot.
- Serve with lightly whipped cream sweetened with a little sugar or Splenda.
6/23 - Tonight we're having portobello pizzas:
These are seriously yummy, especially if you usually have mushrooms on your pizza; you won't miss the evil bread at all. Allow 1-1/2 per adult; make enough for two meals - they reheat well in a toaster oven. Don't try to eat like a "slice", though - use a fork and knife!
- Wipe tops of LARGE mushroom caps.
- Scrape out stem and gills (makes room for your toppings). A grapefruit spoon works great.
- Place top-side down on a metal tray / cookie sheet.
- Ladle low-carb tomato sauce to cover (Contadina). Go easy, or mushrooms will get soggy.
- Top with shredded mozzarella and pepperoni (Hormel turkey is best).
- Bake in pre-heated 350* oven for 15 min + until lightly browned.
- Let rest for several minutes - these will be piping hot!
- Serve with green salad. Enjoy!
6/22 - Today we're enjoying fresh cod for dinner:
- Heat a skillet on medium. Lightly coat with olive oil.
- Cod is very mild; season fillets with ground sea salt, pepper and onion powder, dip in mixture of egg and water (or cream), then dredge in ground pork rinds. Yes, you heard right - use the best quality you can find, crushing or processing until fine.
- Let fish brown lightly on one side, then turn once to finish.
- Serve with a mixture of mayonnaise, paprika, lime juice and capers.