LC Eggplant Parmesan & Rib Eye w/Creamed Spinach
Jalapeno Poppers and Sliced Avocado10:45 am
+ The Wowee Zowee Meal Replacement Shake - 4 oz of organic heavy cream, 4 oz of purified water, 2 scoops of natural vanilla whey protein powder, 1 scoop of Amazing Grass Chocolate Green SuperFood, 1 tsp organic instant coffee, a pinch of pure stevia, and 1/4 tsp of Also Salt)
3:15 pm (pictured above)
+ Jalapeno Poppers - jalapeno peppers (sliced and gutted), natural Italian chicken sausage, organic sour cream, cream cheese, organic Monterey Jack cheese, Parmesan cheese and sea salt.
+ an organic, sliced avocado
5:30 pm
+ a shot of organic espresso
7:30 pm (pictured above)
+ LC Eggplant Parmesan - eggplant, tomatoes, a variety of cheeses, garlic, olive oil, sea salt and pepper (from Whole Foods Market)
+ leftover rib eye steak
+ 1/2 cup homemade organic creamed spinach
More to come ... I hope!
11 comments:
Hey Hey Harry,
That steak from yesterday looks wonderful! You'll be opening up your own low carb restaurant soon. :)
I was doing my catch up reading and Hubby saw the pictures of your 'hockpuck cookies' and said 'MMmmm can you make those?' I laughed and said 'I'm pretty sure I can'...LOL Then once I read your description of them he changed his mind...LOL We both got a good laugh. :)
Ha! They do look better than they tasted!
I'm sure there's a way to make them yummy. Some other way than how I made 'em. :-)
I'm glad we all at least had a laugh on account of those rascally cookies!
You started a pepper popper train Harry. Sadekat is on it now too! Those look yummy as usual.
That was my plan all along, Oct!
More peppers for a better world! :-)
I saw Sadekat's version of them. Mighty tasty looking.
Hey Harry, Happy Monday.
Would you mind sharing your recipes for creamed spinach and mashed cauliflower? I had some mashed cauliflower at a friends house and hers was not as creamy looking as yours and I wondered how you prepared it and if you wouldnt mind sharing the secret. I looked back thru the posts for the first time you made it since starting the blog but I only came across the list of ingredients and not how long you cooked the cauliflower etc. As always your meal pics are impressive. Cant wait for the "low carb restaurant"
to open. I love the simplistic nature of your meals and how you use fresh organic food and not processed chemically laden junk to create your meals.
Take Care
Deborah
Good morning, Deborah.
Thanks for your kind feedback. :-)
Here's my creamy spinach recipe:
Note: I usually make a big batch so that we can have leftovers throughout the week. You can easily halve this recipe
Ingredients:
+ 2 10 oz bags of frozen organic spinach leaves
+ several cloves of garlic (to taste)
+ 4 ounces of whole milk, organic cream cheese (not the whipped variety)
+ a few slices of provolone, 2 oz of grated Parmesan cheese or other cheeses of your choosing
+ sea salt and fresh ground pepper (to taste)
I start by dicing the garlic and sauteing it with butter (usually a few tablespoons worth).
Then, I put the thawed (or sometimes frozen) spinach into the same pot and cook it down (on low heat). Keep the lid off the pot - to let excess moisture to evaporate.
After some of the water has disipated from the spinach and it's nicely cooked through and mingling well with the garlic ... I add the cream cheese. I cut the cream cheese into 3 pieces to allow for it to melt more quickly and even.
Mix the spinach, garlic and cream cheese until well incorporated. Then add the two slices of cheese (or the grated Parmesan) to the top of the mixture - and turn the heat off. Place the lid on the pot.
Allow the cheese to melt a bit (usually takes a few minutes, 5 minutes tops) and then lightly fold the cheese into the spinach. Fold gently so that the cheese remains more prominent.
Turn off the heat. Enjoy (I hope)!
And here's my mashed cauliflower:
1. Steam about 16 oz of cauliflower florets. You can use fresh cauliflower or buy the pre-cut frozen variety. Make sure you steam them until they’re very tender. This often takes about 20 minutes a low-medium steam.
2. Sautee some diced garlic in a pan in a small amount of butter and olive oil.
3. Once ready, remove the cauliflower from the steam and add it to a pot with the sauteed garlic mixture. Combine the two to distribute the garlic and to prevent it from burning.
4. Add about 2 oz. of organic, whole milk cream cheese and 2oz of organic heavy cream to the cauliflower and garlic. Combine all ingredients on low heat.
5. Mash or puree all the ingredients. I use an immersion blender, but a simple potato masher would also work.
6. Finally, just season to taste. I use a fresh ground organic pepper mix and sea salt or a salt-substitute (that’s rich in potassium) to add the final touch.
Again, you can easily halve this recipe if you don't want a lot of leftovers.
If you try this out, I hope you enjoy it as much as we do. :-)
THANKS HARRY!!!!!
YOU BET IM GONNA TRY IT OUT....MY MOUTH WAS WATERING JUST READING THE RECIPES!!!!!
Congrats on losing almost another 2lbs this week!!!!! I'm am so happy for you. Your determination and turning this way of eating into literally a steadfast habit makes me have hope that I can also achieve some of my own goals and dont have to be a victim of bad habits with prior and future failed attempts being my destiny. Youre really "living it" and you should be giving yourself a major pat on the back!!!
Thanks so much for taking the time to print out those recipes....I promise to make good use of them and report back with my rave reviews!!!
One of your faithful Cheerleaders!!
Deborah
You're most welcome, Deborah.
I'm confident that you can do it too! Believe me, I've had life-long issues with food - ranging from an eating disorder where I starved myself all the way to a binging-pattern (no purging though). The fact that I'm making it work should give ANYONE hope! :-)
Thanks again for your support.
Hey Harry,
Just made my first attempt at the mashed cauliflower.....they were incredible. Its the whole fat cream cheese and steaming that makes the difference. I think I could have even eaten them lumpy with the cream cheese in them they would still have been good.
I made a big batch so I will have them for a couple of days.
Thanks again!!!
Deborah
I'm glad you liked the recipe, Deborah. :-)
I plan to make some later this week as well. It's a very versatile side-dish. Healthy too.
Post a Comment