Friday, July 14, 2017

Chocolate Walnuts

This recipe is so simple I'm not even sure it qualifies as a "recipe". However, doing the low carb thing, this has become one of my favorite snacks. So, I thought I'd share in case any of my low carb/keto/paleo/whole30 friends out there are looking for a quick, easy, chocolaty snack idea.

It combines the crunch of the walnuts with a little chocolate. Good for curbing those chocolate cravings without all the sugar.

2 Tbsp. Chopped walnuts
1 tsp. Natural coco powder (Not Dutch processed)

Add walnuts and coco powder to a bowl (a small Pyrex bowl works great)

Also great with a few sliced strawberries and still low carb.

Thursday, April 13, 2017

Slow Cooker Chili Con Carne

Hearty and delicious. A great lunch or dinner option in the colder months. You can use canned beans or make your own ahead of time by slow cooking half a 1lb bag each of pinto and black beans.

  • 1 Onion, medium, chopped
  • 2 Garlic cloves, minced
  • 1lb. Sirloin, cut into 1" cubes
  • 6 Plum tomatoes, diced
  • 1 tbsp. Chili powder
  • 2 tsp. Ground cumin
  • 1 tsp. Dried oregano
  • 1 Can (15 oz.) pinto beans, drained and rinsed
  • 1 Can (15 oz.) black beans, drained and rinsed.
  • 2 Cups Beef broth, low sodium
  • Skillet
  • Slow cooker
  1. Place the onion, garlic and beef in a skillet on medium-high heat
  2. Cook about 5 minutes, until beef is browned, stirring occasionally
  3. Add beef mixture and all remaining ingredients to slow cooker
  4. Cook on HIGH for 3 1/2 hours
  5. Uncover and cook on HIGH for another 30 minutes
  6. Serve and enjoy!

Wednesday, January 13, 2016

Bone Broth Lunch Soup

It's winter time! Usually this is the time of year I switch from salads to sandwiches for lunch. Lately, I've been trying to cut back on grains. So, adding two slices of bread to my daily menu didn't really make sense. Instead I've been making a meal out of bone broth. It's warm, delicious and filling... and it's good for you.

1 1/2 Cups Bone broth (see recipe)
4 Baby carrots
1 - 2 Baby Bella mushrooms
1 Roma tomato
2 Cups Baby spinach
2 Eggs
Pepper to taste

Medium pot
1/2 cup ladel or measuring cup

In a medium pot put 1.5 cups bone broth
Turn the burner to medium high
Thinly slice baby carrots and add to pot
Slice mushroom and add to pot
Add spinach
Coursly chop tomato and add to pot
Bring broth to a low boil
Crack eggs into pot
Let the mixture cook for another 2-3 minutes or until the eggs are cooked (the whites turn white)
Pour into a large soup bowl
Sprinkle with pepper and serve