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Old 03-31-2010, 11:59 AM   #1
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INDUCTION FOOD PORN!!! #2

The original "Induction Food Porn" thread has been closed due to its size.

Please continue the discussion in this thread.
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Old 03-31-2010, 01:17 PM   #2
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Barb, it's time to party. Thank goodness we have plenty to eat! Way to go on having a thread so popular it's been granted a sequel!
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Old 03-31-2010, 02:00 PM   #3
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omg that cheese filled crust looks gooooooooooooooood! maybe i'll eat just make cheesy sticks lol
recipe link cleo?
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Old 03-31-2010, 02:07 PM   #4
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omg that cheese filled crust looks gooooooooooooooood! maybe i'll eat just make cheesy sticks lol
recipe link cleo?
The Lighter Side of Low-Carb

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Old 03-31-2010, 03:01 PM   #5
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Originally Posted by cleochatra View Post


Barb, it's time to party. Thank goodness we have plenty to eat! Way to go on having a thread so popular it's been granted a sequel!
That first photo - I can almost taste it!
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Old 03-31-2010, 03:21 PM   #6
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I just made the tuna , eggs and cheese spinch yummyyyyyyyyyyyyyyyyyyyy
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Old 03-31-2010, 03:31 PM   #7
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That first photo - I can almost taste it!
Me too!!! I forget what recipe that is Cleochatra.
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Old 03-31-2010, 04:59 PM   #8
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That recipe is the stuffed crust pizza. Here are some tips for achieving a good result.

Here is a step by step process!

The Lighter Side of Low-Carb: Stuffed Crust Pizza Tweaks

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Old 03-31-2010, 06:34 PM   #9
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Subscribing.
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Old 03-31-2010, 08:38 PM   #10
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Quote:
Originally Posted by Cedargardenfoods View Post
I just made the tuna , eggs and cheese spinch yummyyyyyyyyyyyyyyyyyyyy


yep, i never thought that tuna and eggs go together until i was in my husband's country.. tunisia.. they have some of the best tasting tuna in the world.. el manar.. i eat that right out of the can!!! we get a 10kg can (22lbs!) and its gone in like 4 days hahaha.. thats ALOT of tuna!!
try it with a little hot sauce mmmmm
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Old 03-31-2010, 08:40 PM   #11
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oh yum cleo.. im gonna make mozz sticks from this recipe (i dont do pork so no pork rind crusts for me)
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Old 03-31-2010, 09:04 PM   #12
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Spaghetti squash w/ butter, s&p; topped with chicken breast and 1T ragu
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Old 04-01-2010, 02:49 AM   #13
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cerise-could i have your recipe for cauli and bacon bake
awless-tried the spinach,tuna and eggs but being from the south I'm already use to spinach with eggs and couldn't get use to tuna in it.but i love scrambled eggs and spinach this reminded me that i could eat that.
cleo-that pizza looks so could
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Old 04-01-2010, 03:12 AM   #14
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No worries Batty -


CREAMY HAM AND "POTATO" BAKE


2 pounds cauliflower
8 ounces cream cheese
1/4 cup sour cream
1 1/2 ounces green onion, chopped, 1 bunch
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces sharp cheddar cheese, shredded
12 ounces ham, diced, about 2 cups
Paprika or Spicy Seasoning Salt for garnish

Cook the cauliflower until tender; drain well. Roughly cut florets into small pieces, but keep them chunky. Put in a greased 2 1/2-3 quart casserole with a lid. Blend in cream cheese, then stir in sour cream, green onion, salt, pepper, cheese and ham. Mix well. Adjust seasoning if necessary. Go easy on the salt because the ham is salty. Sprinkle top with paprika or Spicy Seasoning Salt. Cover and bake at 350║ for 30 minutes. Uncover and bake another 20 minutes until browned and bubbly.

Makes 8 servings

Per Serving: 335 Calories; 26g Fat; 19g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs

More photos.....................

Eye fillet steak with roasted cherry tomatoes & asparagus


Brekkie this morning - cheesy omelette with avocado salsa


Chicken wrapped in bacon and topped with salsa and cheese


Pizza


Homemade thai chicken burgers with lime, chilli and coconut mayonnaise


This is something we made at a Thai cooking school - prawns with green chilli dipping sauce (got the recipe if anyone wants it)


Vietnamese beef salad
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Old 04-01-2010, 05:17 AM   #15
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Again you guys blow me away with the food you make. Things like that could make anyone stay LC. I have to learn how to make that pizza. It's actually encouraging to see all the things that can be made..
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Old 04-01-2010, 06:32 AM   #16
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ironic44--that's what I say. If it doesn't exist and I want it, I'm going to make it and share it.

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Last edited by cleochatra; 04-01-2010 at 06:34 AM..
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Old 04-01-2010, 06:34 AM   #17
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Thanks for the recipe cerise,Gonna cook this soon.what did you use for your pizza crust.I like thin crust.
This summer will have fresh squash.I use to cook a squash casserole,dressing.It was so good because it was like dressing with squash now I'm trying to tweak it any ideas? It had squash,onions,cream of mushroom,(cornbread already cooked),a lil mayo.
These recipes are making me a great cook,cause now i got varieties.Use to cook same ole boring foods.
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Old 04-01-2010, 06:35 AM   #18
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Beautiful, cerise! I love it!
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Old 04-01-2010, 07:59 AM   #19
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I have been lurking for a while now! Visit this page everyday! Might as well subscribe I consider myself a pretty decent cook....non low carb! lol I just started back on induction 2 weeks ago and am slowly starting to cook more things. I love your website cleo! I made the white castle pie last week! Loving this! I did atkins about 6 years ago and lost 60 pounds...well you know the rest of my typical story. Gained it all back plus some. At it again. Have lost 9 pounds so far and am so energized to step it up!! Thanks for all the great ideas everyone! I will contribute when I can
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Old 04-01-2010, 09:42 AM   #20
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Quote:
Originally Posted by cleochatra View Post


Barb, it's time to party. Thank goodness we have plenty to eat! Way to go on having a thread so popular it's been granted a sequel!
Way to get the party started Cleo!!
It's amazing how the thread took a life of it's own, huh?
I can't wait to have time to play with my food again!!
You guys are all doing a great job keeping this going though!!

psst- had me worried when I saw it LOCKED!! lol
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Old 04-01-2010, 09:47 AM   #21
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Thank you thank you thank you!! I have been doing so bad eating yukky carbs and this is just what I needed to motivate me to go back on in induction today. I am a happy person =)
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Old 04-01-2010, 03:03 PM   #22
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That food looks yummy Cleo - what's the last one?
Batty I use a low-carb wrap as my base, heated in the oven for 4 mins then left to cool, its so much better than a thick doughy base, you just need to be careful not to overload it or it might break but then pizzas are always nicer with minimal ingredients anyway.
I use Empower low carb wraps (3g each) but not sure if you guys get them over there in the States?
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Old 04-01-2010, 03:13 PM   #23
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The last one is a Mexican Spaghetti Squash Bake
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Old 04-01-2010, 05:19 PM   #24
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Chicken parmesean (chicken breast, ragu, mozzerella), jicama fries, sf cherry jello
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Old 04-01-2010, 05:54 PM   #25
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Oh My!

Barb, it's time to party. Thank goodness we have plenty to eat! Way to go on having a thread so popular it's been granted a sequel![/QUOTE]

Cleo that is Food Porn at its finest!!!
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Old 04-01-2010, 05:57 PM   #26
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Thanks! I wish my cheesecakes were 1000% induction safe, but I'm leery about sugar alcohols for Atkineers. I'm not ready to make the claim where xylitol and erythritol are concerned.
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Old 04-01-2010, 06:12 PM   #27
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I have a question...I tried make those cheese chips that people talk about. I don't think I'm doing it right.....I told you I don't know how to cook....lol
Last night i took a piece of wax paper and put a slice of american cheese all broken up on it......It smell and looked great...I couldnt get them off the paper.
Today i sprayed the wax paper with pam........they didn't crisp up......i then tried a paper plate with pam.....same thing.......what am I doing wrong
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Old 04-01-2010, 06:15 PM   #28
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Have you tried throwing them just on a glass plate in the microwave?
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Old 04-01-2010, 07:45 PM   #29
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If you're using American cheese, Linda Sue has a recipe on her site that works well.

Note that:

- you need to cook them in the microwave, not a regular oven
- you need to arrange them on parchment paper, not wax paper or a sprayed plate
- you need to use the Deluxe American, not the individually wrapped slices
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Old 04-01-2010, 07:50 PM   #30
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yep, i never thought that tuna and eggs go together until i was in my husband's country.. tunisia.. they have some of the best tasting tuna in the world.. el manar.. i eat that right out of the can!!! we get a 10kg can (22lbs!) and its gone in like 4 days hahaha.. thats ALOT of tuna!!
try it with a little hot sauce mmmmm
Wow great, Yes im lebanese and I have to say ive never tried tuna with eggs I love it, Do you have any other simple recipes?
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