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Old 04-13-2010, 05:16 PM   #151
something there
 
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I thought about doing that, but I'd ended up motorboating the goods.
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Old 04-13-2010, 06:11 PM   #152
something there
 
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Crusted Parmesan shrimp on a bed of broccoli

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Old 04-13-2010, 06:51 PM   #153
something there
 
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Here it is! I had to think it through. I included nutritional values. Baking it twice made it super crusty and delicious. The Lighter Side of Low-Carb: Twice Baked Parmesan Crusted Shrimp over Broccoli
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Old 04-13-2010, 07:00 PM   #154
something there
 
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This is baked, breaded popcorn shrimp with pork rinds and Mrs. Dash
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Old 04-13-2010, 09:24 PM   #155
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I thought about doing that, but I'd ended up motorboating the goods.
AAAAAND SHE'S BACK!

any good ideas for how to use eggplant other than fattouch?
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Old 04-13-2010, 09:26 PM   #156
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oooh and maybe an oopsie style pita? something i can stuff or toast to make chips.. Mediterranean/middle eastern cooking has become non existent in my home cause of not being able to have the carbs.. i miss my hummus and pita chips!.. I was thinking to make fattouch or cauli "hummus"... but still need that pita to eat it with
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Old 04-13-2010, 11:21 PM   #157
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Mmmmm, dinner tonight: New York Hot Italian Sausage and Medium, Shelled Prawns, sauteed in EVOO, then coated slightly in cream and 1-1/2 pepper jack cheese slices, all over shirataki noodles. It was beyond yummy goodness.

Shrimp_Sausage.jpg
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Old 04-14-2010, 05:29 AM   #158
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Chicken boob? This is a new one to me...would sure get my 13 & 10 yr old boys a gigglin'...lol

OH..CHICKEN BOOB-BREAST..lol

I'm an idiot.
Since this is a food porn thread, I think we're almost obligated to mention chicken boobs?
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Old 04-15-2010, 05:06 AM   #159
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I MUST know what this is, if it's induction friendly and where I can find the recipe! It looks awesome!
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Old 04-15-2010, 07:12 AM   #160
something there
 
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Hey sassy! Definitely induction friendly! It's the lasagna roll ups and the recipe is here:

The Lighter Side of Low-Carb: Cailiflower "Dough" Lasagna Roll-Ups
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Old 04-15-2010, 03:33 PM   #161
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Steak wraps with spicy mayo

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Old 04-15-2010, 03:35 PM   #162
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What a real Double Down should be like:





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Old 04-15-2010, 03:58 PM   #163
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What a real Double Down should be like:
I'd SAY!! It looks delicious..... I'm headed to your blog to find out how you made it!!

Thanks......

Back from your blog. What is "special bacon sauce"

Last edited by Sooz; 04-15-2010 at 04:04 PM..
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Old 04-15-2010, 03:59 PM   #164
something there
 
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I have a new bacon mayonnaise recipe coming, too. Just fine tuning.
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Old 04-16-2010, 09:41 AM   #165
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Mel7's Baked Eggs

My LCF Mel gave me this recipe that I made this AM. It is easy and delicious! You can substitute whatever induction frendly veggies you want.


Mel's Famous Baked Eggs
1 tablespoon olive oil
1 garlic clove, finely chopped
1/2 cup tomato (fresh, diced)
kosher salt and pepper
10 ounes baby spinach leaves
8 eggs, separated (yolks kept whole, if possible)

Heat oven to 400°F.

Heat the oil in a medium skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 5 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.

Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.

Bake until the whites are set, 20 to 22 minutes. Divide among individual plates.

__________________
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++++++++++++++++++++++++++++++++++

I NEGU! Do you?
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Old 04-16-2010, 11:00 AM   #166
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Old 04-16-2010, 05:21 PM   #167
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I had chocolate milk! and Im NOT ashamed



Almond breeze unsweetened chocolate almond milk. 3 total carbs, 2 net carbs per 8 oz glass..

By itself its really thin and not big on flavor. So I added 1T heavy cream and 1/2 t equivalent of sugar sub. Made it a little thicker and
just sweet enough. next time I'll mess around with adding a little cocoa and extra sweetener, and possibly making a hot cocoa?

Last edited by awlass; 04-16-2010 at 05:22 PM..
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Old 04-16-2010, 05:36 PM   #168
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Hope you enjoyed them Sooz !!
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Old 04-16-2010, 06:18 PM   #169
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Quote:
Originally Posted by awlass View Post
I had chocolate milk! and Im NOT ashamed



Almond breeze unsweetened chocolate almond milk. 3 total carbs, 2 net carbs per 8 oz glass..

By itself its really thin and not big on flavor. So I added 1T heavy cream and 1/2 t equivalent of sugar sub. Made it a little thicker and
just sweet enough. next time I'll mess around with adding a little cocoa and extra sweetener, and possibly making a hot cocoa?
Not Induction friendly, for those trying to follow Induction rules.
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Old 04-16-2010, 09:46 PM   #170
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Quote:
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Not Induction friendly, for those trying to follow Induction rules.
Actually, on page 84 (induction allowed foods) of NANY the second Item listed is Unsweetened Almond Milk... So it is induction friendly in controlled amounts

I only got it cause I read that in the book, and got all excited
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Old 04-16-2010, 09:56 PM   #171
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Thank you! I have been practicing on the cast iron griddle.
I love cast iron grill pans! I hate cleaning them though. But they make my meat so attractive and tasty. I've ditched most of my non stick pans for cast iron.
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Old 04-16-2010, 11:02 PM   #172
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The meal that smiles back:




mini bacon cheese burgers on an eggplant "bun". and half of a modified version of linda sue's flourless 3 minute chocolate cake #3 with a cocoa cream cheese "frosting"

Total of 8 net carbs. 4 for the burgers and 4 for the cake.
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Old 04-16-2010, 11:02 PM   #173
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I love cast iron grill pans! I hate cleaning them though. But they make my meat so attractive and tasty. I've ditched most of my non stick pans for cast iron.
plus you get a little boost to your iron intake! and it definitely adds some subtle flavoring.
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Old 04-17-2010, 07:32 AM   #174
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awless yummy foods whats in your spicy mayo?
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Old 04-17-2010, 08:14 AM   #175
something there
 
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I love cast iron grill pans! I hate cleaning them though. But they make my meat so attractive and tasty. I've ditched most of my non stick pans for cast iron.
I've found that boiling water on the stove in them as soon as I'm done is the key. Then all I have to do is transfer to the sink, use a scrubber brush, and rinse the pan! Though once I accidentally sloshed wet, greasy water on my shirt when I wasn't paying attention to the small pan tsunami I was creating..
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Old 04-17-2010, 08:49 AM   #176
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Great thread! Thank you for all the ideas and recipes!
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Old 04-17-2010, 03:26 PM   #177
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awless yummy foods whats in your spicy mayo?
mayo and srirachia hot sauce
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Old 04-17-2010, 03:28 PM   #178
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mayo and srirachia hot sauce
LOL that is how I make my spicy mustard as well. Srirachia and yellow mustard. Quick and easy.

Sometimes I mix some of the garlic-chili sauce yum.

Must try it on mayo.
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Old 04-17-2010, 07:29 PM   #179
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LOL that is how I make my spicy mustard as well. Srirachia and yellow mustard. Quick and easy.

Sometimes I mix some of the garlic-chili sauce yum.

Must try it on mayo.
I LOVE that stuff!
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Old 04-17-2010, 07:53 PM   #180
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Ratatouille with a wannabe cleo breadstick

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