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.
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.
When it was time for dinner yesterday the only things that sounded good were breakfast foods, so I ended up with an omelet full of delicious, low-carb ingredients.
Chop up some onions, 1/2 pound of bacon, and 1/2 a pond of mushrooms and add it all to a skillet. I fried up the mushrooms and half of the onions first, because I like them well done. Then I added the rest.
While cooking I mixed together 5 eggs, a bit of cream, and 2 tablespoons of dried chives.
Mix it all together, turn the heat to medium, and cover it with a lid until it’s all done.
I flipped my omelet over at the end to get it extra well done, and I served Andy’s part on toast while I ate mine by itself. It was pretty delicious if I can say so myself, hehe.
I have never been a huge fan of cauliflower growing up, but after reading about mashed cauliflower as a low-carb side dish for the n’teenth time, I decided to give it a go. And I was positively surprised.
1 large cauliflower
2-3 tablespoons of sour cream (or cream cheese)
2/3 to 1 cup of grated cheese (I used a Mexican blend)
3 tablespoons of butter
1 teaspoon minced garlic (or garlic powder – I used a lot)
1 teaspoon straight chicken base or bullion
1 teaspoon of pepper
Chives for garnish
These measurements are really just an estimate – add however much you like. I ended up adding a bit more of all the spices after I was done. Just make sure you taste it as you go along.
Chop the cauliflower into smaller pieces and boil it for about 8 minutes, or until well done. I don’t have a food processor myself so I made sure it was a bit overcooked (almost 15 minutes) before I drained it. That way it was a lot easier to mash. When you’ve drained the cauliflower, pat it dry with paper towels but do not let it cool off. Add all the ingredients to either a food processor or a big bowl and mash it up as much as you can and serve it with a delicious main dish.
It’s really hard to get an appetizing picture of anything that is mashed, but here you go.
I really liked it with my ground sausage mix – the spicy meat mixed well with the cauliflower.
And Andy thought it was a great addition to the creamy baked chicken recipe I posted a few days ago.