Category Archives: Food Porn

I ate this… at a buffet!

 

Can you believe this plate of food came from a buffet?  There’s a new buffet nearby that serves seafood and asian food.  Okay, okay, normally rice is off-limits, but I’ve never tried sushi and this was going to be my big chance.  Sometimes you gotta live a little!  Not pictured, but also eaten by either my mother or me: crab legs, lobster, clams, and mussels.  Yummy!

the great buffet

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Diets are so rough…

Whole milk plain unsweetened kefir, chia seeds, almonds, cranberries, sliced strawberries.

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My decadent dessert

… that I’ll probably repeat for breakfast!

Pecans, sunflower seeds, dark chocolate, homemade strawberry jam and homemade strawberry chia seed jam, and cream.

 

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Recipe Round-up: Strawberry Rhubarb Compote

It was a rainy day today, but I did get to go to the farmer’s market this morning.  I picked up some grass fed beef from one of the TWO grass fed meat stalls (I’m so excited about the vendors this year!), some fresh cheese curds, and a bunch of rhubarb.  I knew exactly what I was going to do with this delightful vegetable: make strawberry rhubarb compote.  I’d actually never made strawberry rhubarb compote, or even had it, but I missed strawberry rhubarb jam and figured it was the next best thing.

http://www.slenderkitchen.com/strawberry-rhubarb-compote/ I skipped the sugar (obviously)… honestly, I thought mine was sweet enough, but you can always add some stevia if you feel it needs it.  After a delicious chicken dinner, the compote was so perfect!

Top with whipped cream, would go well with cream cheese or oopsie bread.

 

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SuperHusband = Super Griller

I’ve gotten to enjoy several great meals the last few days cooked by SuperHusband.  He announced to me on Friday that he wants to do LCHF which I was pleasantly surprised at.  Most of his favorite foods contain carbs, so I was a little unsure of how the weekend would go.  Despite pushing through some keto flu symptoms, he’s been taking to LCHF like a champ.  He sure doesn’t lack for food possibilities, he is the master of the grill!

Saturday we had some awesome burgers with jalapenos and cheddar cheese.  SuperHusband isn’t big on veggies (yet), so we’ve been making some great salads.  Sunday, he made this GLORIOUS roast on the rotisserie attachment on the grill.  He can’t quite recall the seasonings that he put on, but he did say that they were “F-ing awesome” if that helps.

Not pictured: my neighbors laughing at my photographing my grill.

Also not pictured: cat trying to eat roast when we turned our backs for one frickin’ second.

At this point I was getting a little sick of salad, so I sauteed some parmesan coated zucchini in ghee in a pan until golden brown.  Hubby still doesn’t like it… more for me!

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Chicken stir fry with red bell pepper cream sauce

Welcome back, appetite.  I missed you.  I had such a lack of appetite with my cold.  Now the weather is all over the place and I was wanting to make tomato bisque, but apparently didn’t buy tomatoes.  Then I thought… red bell pepper soup?  Then started thinking about a bunch of different red bell pepper possibilities.  Have I lost you yet?  I have some fresh red bell peppers in the fridge, but I actually didn’t even touch them for today’s dinner.  For the sauce, I used jarred roasted red bell peppers that I always keep on hand for when I craving for my amazing chili strikes.  For the stir fry, I used a bag of frozen vegetables that included bell peppers.

Chicken Stir Fry

  • Chicken breast, cut into even-ish strips
  • fresh or frozen vegetables of your choice, cut into strips.  I chose a bag of bell peppers and onions
  • cooking oil of your choice

Roasted Red Pepper Cream Sauce

  • 1-2 roasted red peppers, either freshly roasted or from jar
  • one cup heavy cream
  • 2-3 cloves of garlic, minced
  • 1/4 cup parmesan or romano cheese
  • 1 T butter

Depending on your equipment, you can go about the sauce one of two ways.  You can either stick the heavy cream and red peppers into a food processor/blender until you get the consistency you want, or if you have a stick blender you can put everything into the pot and use a stick blender to get what you are going for.  Heat on low.  It’s going to be a pretty light red color.

Meanwhile, heat up a stir-fry or saute pan on medium with some oil in it, and cook up the chicken breast and vegetables until done.  If frozen, you should be able to cook everything at once.

Q:  That looks good but I want to make it low fat.  Can I switch it to half and half?

A:  Only if you want to feel like you are starving.  This blog is called “Low Carb High FAT.”  Fat is good.  Come over to the dark side.  We aren’t hungry.

Q:  Stir fry doesn’t go with a cream sauce!

A: That isn’t a question.  And you’re wrong.

Q:  Why do you put made up Q&A’s in your blog?

A: Because it’s my blog.

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Grilled sweet bell peppers

Today was a fun day of couponing and really enjoying my new Fitbit.  After saving a lot of money and getting in a lot of steps, I had worked up quite an appetite!  Thankfully, SuperHusband was wanting what I wanted: burgers on the grill.  I also was really wanting to get some bell peppers thrown on the grill.  I cut up some red and yellow peppers and drizzled on some olive oil, a little cherry balsamic vinegar that I got from the winter farmer’s market, ground some black pepper, and smeared some garlic paste around.  Hubby was super-hungry so I was racing him to the grill; if I had had a little more time, I may have gotten a little more creative with the seasoning!

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I grilled until both sides where slightly brown.  I wanted them to still be a teeny bit firm.  If you like them totally soft, let them get more black.

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Once plated, I threw on some feta cheese, and inhaled!

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My Bacon Obsession

photo credit: bacolicio.us

I kind of have this thing with bacon.  Always have.  It’s crispy, rich, warm, smells amazing, and we grew up hearing that it was bad for us.  Instantly makes it more appealing!  I remember once a friend and I cooked up a pound of bacon and we ended up splitting it and eating it in one sitting, and hearing my mother say in a horrified voice “That wasn’t healthy!!”  Sorry Mom… bacon is okay to eat!

Before anyone comments “people on low carb shouldn’t eat only bacon!  It’s about more than just bacon!” Calm yourself! I eat way more than bacon.  I don’t recommend trying to live on bacon, just like one shouldn’t try and live on any singular substance.  But I don’t want anyone to feel guilty frying up a pan of the good stuff.  I even save the rendered fat in a container in the fridge for cooking with.

“Cooking with bacon fat?” you say?  (I really need to come up with a font for “uninitiated low carber who is scared of fat”).  Yes.  It’s loaded with healthy fat including saturated fat.  “Saturated fat isn’t healthy!” you say?  Yes it is.  Welcome to the 21st century.  Glad you’ve gotten here. Now back to the bacon fat.  Yes, cooking with bacon fat is amazing, it’s got great stuff in it, tastes great (duh, it comes from BACON), and you can use it in dressings, to saute vegetables or other meats, or to season your cast iron skillet.  When I miss my beloved potato chips, I’ve been known to eat pork rinds, aka chicharrones , which tastes a lot like bacon.

I could go on and on about bacon, but I’m getting hungry, and need to go make some bacon.  I’ll leave you with some bacon recipes, and hope you’ll comment with some of your own!

http://swedish-diet.blogspot.com/2012/03/creamy-bacon-in-cheese-shell.html

http://www.fitnessinanevolutionarydirection.com/2012/01/caveman-cuisine-chicken-cordon-bacon.html

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My breakfast this morning

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Pepperjack cheese, Dubliner cheese, and a few walnuts and raspberries. Delicious!

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Parmesan Alfredo Chicken

With LCHF, you end up doing a lot of cooking.  Thankfully, you can use a wealth of delicious decadent ingredients: butter, heavy cream, nuts, meats, and mayo.  You may find that you miss certain convenience items, however.  I missed this premixed breading called Fryin’ Magic.  It’s delicious.  But, it’s loaded with carbs.  I don’t recommend making breaded chicken every day, low carb or not, but when you’re really craving it this is a great alternative.

I also have a confesssion to make… before I first made this recipe, I was terrified of making an alfredo sauce.  It sounded horribly complicated, and I was afraid of burning it.  If you have the same fears, please brush them aside.  It is so easy, and insanely delicious.  My friend Mimi said she wants to just straight drink the stuff.

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Parmesan Alfredo Chicken

Chicken:

Parmesan

Almond flour

Mayo  (if you’re afraid of using mayo, you can use eggs, but seriously, man up.)

Black pepper

Seasoning of your choice, I used rosemary

Chicken breast

Oil

Coat chicken in mayo, then coat in parmesan/almond flour mixture (half parmesan, half almond flour.. the amounts will depend on how much chicken you are cooking).  Heat oil in sauté pan on medium until drop of water sizzles as it hits the oil.  Place coated chicken carefully into the pan.  Season chicken with black pepper and your chosen seasoning.  Cook both sides until golden and until chicken is fully cooked.

Now, while chicken is cooking, cook this AMAZING sauce:

Garlic Parmesan Cream Sauce

1 T lemon juice

½ pint heavy cream

½ cup parmesan

3-4 cloves of garlic, chopped fine.  This is for a house that adores garlic.  If this is not your type of house, adjust accordingly.

Black pepper

2 T butter

Heat on medium-low until butter is melted and cream is slightly reduced, to a “alfredo” like consistency, stirring occasionally.

When it’s all done, it’ll look something like this:

20130415_201144cropped 20130430_194426_resized (hmm, pardon the first picture.  I got excited and poured the sauce on top of the chicken.  It ain’t pretty, but it was tasty!)

Look… see?  Can you tell that there is no “bread” in that breading? No corn either?  Give it a try!  See what you think!  If you’ve got high-carbers in the house, you can easily make a side of pasta or rice to go with this and they’ll be happy too.

Q:  Hey, that’s some fancy parmesan there, do I need to use that too?

A: Heck no!  That may or may not have been stunt parmesan.  I have a parmesan shaker in the fridge.

Q: You call for cloves of garlic, but I see a tube of garlic in the before pic.  What’s up with that?

A: Gremlins.

Q:  Why don’t you have any veggies in this meal?

A: Who are you, my mother? Just kidding.  Um, sometimes I just eat meat.  Don’t judge.

Happy eating!

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