I love deviled eggs, and I love smoked salmon. So why not combine them? I found this recipe on Foodnetwork.com and had to try it out. The only change I made was to make the recipe half as big since it was only for Andy and me. And I still ended up eating most of it, since I loved them way more than Andy (he did agree that they were good, though).
4 extra large eggs
1/4 cup sour cream
1 ounce cream cheese, at room temperature
1 tablespoon mayo
1/2 tablespoon freshly squeezed lemon juice
1 tablespoons minced fresh chives, plus extra for garnish
Last weeks dinner plan went surprisingly well. I cheated on Saturday, but that was it. I normally have a lot going on on weekends so I think I’ll just do the weekdays from now on. Then we can eat leftovers or something simple on Saturdays. I’ll be happy as long as I get 5 decent meals in every week – and then I can take the weekend off.
Here is what last week looked like. But I didn’t eat the rice, of course. That was for Andy.
And here’s my plan for this week. I also have a couple of lunch/snack recipes that I’m planning on trying out, so that should be fun. I just bought a whole pack of smoked salmon that is making my fridge smell delicious! (If you like smoked salmon as much as me, that is.)
Monday: Zucchini Lasagna
Tuesday: Smoked Salmon Scrambled Eggs with Vegetables
When you’re eating low carb food you quickly find that it’s kind of hard to come up with good snacks that won’t break your diet. Potato chips, candy, and ice cream is out of the question. So I’m trying out a couple of different things and read online that zucchini chips was a good alternative to regular potato chips (which I happen to love).
1 large zucchini (though my store only had tiny ones)
Salt and Pepper
I cut my zucchini by hand, so I took my time making sure the slices were thin and even (a couple ended up too thick, and they didn’t taste very good). Then I spread them out on a paper towel and used another one to get some of the water out of them. You want them to get crispy, after all.
Cover a cookie sheet in parchment paper and spread your zucchini slices out evenly. They can be close together as long as they don’t overlap. Use your pastry brush to cover the slices in a thin layer of olive oil. Don’t overdo it, though. I did, and even though my chips were still delicious they weren’t as crispy as I’d like them to be. Then you sprinkle a little bit of salt and pepper onto each slice.
Let them cook for 2+ hours on 225 degrees, checking on them towards the end. You want them to be crispy and golden. I thought they tasted better the darker they were, and the ones that were still fairly green I didn’t like much. Since mine had way too much olive oil on them I let them cool off on a paper towel before putting them in a bowl.
And enjoy! They have a very distinct flavor that I hadn’t anticipated, but really, really liked. It also made me eat only one chip at a time, making them last for a couple hours instead of a couple minutes (which is how I used to go through regular chips, haha). All in all it was a success, and I’m excited to try it again.
On a lchf (low carb, high fat) diet you often end up eating a lot of eggs, simply because they contain hardly any carbs and are so easy to make. But I know I’ll get tired off only eating hard boiled or scrambled eggs, so I wanted to come up with some other options. This time I decided on a very simple egg salad made with whatever I already had in my fridge.
2 hard boiled eggs
6 slices of smoked ham
1 small green onion (about 2 tbsp) – chives would also work
2 tbsp. mayo
Salt and pepper for seasoning
Boil and peal the eggs, let them cool while cutting up the ham and green onion.
Cut the eggs into squares and add everything to a bowl. Mix it well and eat as is or on a sandwich. I ate mine straight from the bowl and thought it was absolutely amazing! The smokey flavor of the ham was a perfect addition to the eggs and mayo, and I will definitely be making this again.
I use large eggs and boil them for 12 minutes. So all of this only took about 15 minutes.
I love all types of Indian food, and nothing beats making dinner in a crockpot, so when I found this recipe at Tablefortwoblog I just had to try it out. I’ve actually had it bookmarked for weeks.
8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 lbs.)
1 large onion, diced
4 cloves of garlic, minced
2 tbsp. fresh ginger, minced
1 (29 oz.) can of tomato puree
1 1/2 cups plain yogurt
2 tbsp. olive oil
2 tbsp. Garam masala
1 tbsp. cumin
1/2 tbsp. paprika
2 tsp. salt, or to taste
3/4 tsp. cinnamon
3/4 tsp. fresh ground black pepper
1-3 tsp. cayenne pepper (depending on your heat preference)
2 bay leaves
1 cup heavy cream
3 tbsp. cornstarch
Chopped parsley or cilantro, for topping
I made some necessary changes because I was missing a couple things. I used curry instead of garam masala, my can of tomato puree was only 28 ounces, and I skipped the cornstarch all together.
It’s such a great and simple recipe, but there is a bunch of chopping to be done. First you want to chop the chicken and onion, and mince the garlic and ginger.
Then you want to mix together everything but the bay leaves, cream, and cornstarch. I have a big crock pot, so I mixed everything in there. If you don’t you might want to use a big bowl. After it’s all completely mixed, add the bay leaves and put it to cook for 4 hours on high or 8 hours on low.
After it’s done cooking mix together the cream and cornstarch in a small bowl and add it to the crockpot to thicken it up. Let it cook for another 20 minutes before you serve it with rice.
PS: Pay attention to the measurements. I didn’t, and ended up reading “tablespoon” everywhere it said “teaspoon”… Needless to say it was a lot spicier than intended. So I added a bit more yogurt before cooking it, and I was surprised at how much I still liked the finished result. It will definitely clear out your sinuses, but if you love “Indian spicy” I would say to give it a try! (Although I only added one tablespoon of salt, not two!)
Being back from vacation means going back to better habits. No candy and no more eating out. I really haven’t kept it up at all this year after several weeks of being sick, but now I have no more excuses! I’m going back on a low carb diet (lchf). I did it for about a month and a half back in November, along with regular workouts, and I felt ten times better. I started with filling up our empty fridge, and right now I feel more motivated than ever before.
I really can’t remember the last time we had this many vegetables in the house. But I am loving it! (And, yes, I do know that bananas and tomatoes are fruit. But still.)
I’ve always thought structure is the key behind keeping up with a diet, a workout regime, or any other lifestyle changes, so I’m writing down this weeks dinner plan. Hopefully I will stick to it and make another one next week. Although I’m leaving one day open for each week – this time It’s Sunday.
This has been the best day of our vacation so far – and we still have 8 days to go! We got up late and headed to south beach after a quick breakfast. It was close to impossible to get street parking (and the parking decks were ridiculously expensive), but we finally got lucky and got a spot a couple of blocks from the beach. There were people everywhere, but the mood was great and we had an amazing time.
Look at the amazing colors of the sky and water! The sea was so clear that it almost looked turquoise.
When we left our towels to feel the water we came back to a seagull helping himself to Andy’s t-shirt. It moved when we got close, but it didn’t go very far. There are just too many people with food around.
When we were properly roasted we went for a walk along the shops and restaurants by the beach. Everyone tried to talk us into getting a table or give us coupons for drinks. We ended up grabbing an early dinner at a place that promised us 25% off their menu, a free shot, and huge drink specials for happy hour. And we got to people watch while we ate.
When we finally left it had gotten pitch dark outside, but we still went for a walk along the beach before heading back to our hotel. Ah, I can’t remember the last time I felt this relaxed!
Tomorrow we’re leaving Miami and heading to the Everglades!