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Old 02-23-2010, 07:46 AM   #211
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Here are a few pics from a while back.





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File Type: jpg green beans.jpg (66.9 KB, 1197 views)
File Type: jpg oopsie burger.jpg (46.3 KB, 1202 views)
File Type: jpg pizza.jpg (53.5 KB, 1195 views)

Last edited by LaurieKeren; 02-23-2010 at 07:49 AM..
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Old 02-23-2010, 08:12 AM   #212
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Your food looks yummy, Laurie. Are those oopsie rolls on your burger? Love me some roasted green beans.
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Old 02-23-2010, 12:54 PM   #213
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Yep, those are oopsie rolls! .

I was making thai curry last night and my 6 year old asked me what would happen if I made a mistake with the curry, and liked it.

I said "then it would be a good mistake, I guess."

Then he said "It would be oopsie curry!"

ROFL, he must have remembered the whole story about why the oopsie rolls are called oopsie rolls!
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Old 02-23-2010, 03:33 PM   #214
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Laurie, that pizza looks fabulous. Where is the recipe?
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Old 02-23-2010, 06:03 PM   #215
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Low Carb Reuben Melt. 7 net carbs. Not gluten free or induction friendly, but still pretty wonderful.
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Old 02-25-2010, 11:31 AM   #216
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Quote:
Originally Posted by vli1127 View Post
Laurie, that pizza looks fabulous. Where is the recipe?
I used the gluten free pizza crust recipe from the Tropical Traditions website. I wouldn't say I loved it, but it was as good as any of the other pizza crusts that I've tried so far.

If you go to their site, they also have a video of it being made.

Quote:
Gluten-Free Pizza Crust

Makes 2-4 servings

* 2 cups whole milk organic mozzarella cheese, shredded
* 2 large organic eggs
* 2 tablespoons flax meal
* 2 tablespoons coconut flour
* ½ teaspoon baking powder

Preparation:

Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet.

Mix cheese, eggs, flax, coconut flour, and baking powder together until a sticky wet dough is formed. Spread with a spatula to ¼ inch thickness on a baking sheet lined with one piece of parchment paper.

Bake for 30 minutes in preheated oven. Halfway through the baking process, flip crust over by sliding it off the baking sheet with the parchment paper, placing the second piece on the sheet, and turning the crust over unto the new sheet and peeling the old paper off. Return to oven until done baking.

Remove from oven, slide off of parchment paper, and flip over again for cooling. Once crust is cooled, top with sauce, pre-cooked veggies or meats, and cheese. Set crust with toppings under the broiler on high for a minute or two until cheese is melted and bubbly. Slice and serve.

Recipe submitted by Lauren, Fort Myers, FL
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Old 02-25-2010, 06:12 PM   #217
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Quote:
Originally Posted by cleochatra View Post


Low Carb Reuben Melt. 7 net carbs. Not gluten free or induction friendly, but still pretty wonderful.
Dang girl I want to jump through the screen and take a bite!!!
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Old 02-25-2010, 08:23 PM   #218
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It was SO good. I snarfed half of it. It was definitely nomworthy.
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Old 02-25-2010, 08:25 PM   #219
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Yummmmm!!! All of the pics look so good.

I ate my dinner too fast tonight and forgot to take a pic. I just made spaghetti sauce, spooned it into oopsies and ate it like tacos. It was delish.
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Old 02-26-2010, 06:58 AM   #220
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Brussels sprouts with bacon:

Venison chili:

Creamy southwestern chicken soup. I tweaked a recipe from Linda Sue's site.

Quote:
CHERI'S CREAMY SOUTHWESTERN TACO SOUP, with my changes:
2 raw chicken breasts, diced
2 3/4 ounces onion, chopped, 1/2 cup
2 cloves garlic, minced
1 tablespoon cumin
1 teaspoon chili powder (I used chipotle chili powder)
8 ounces cream cheese, softened
2 10-ounce cans Ro-tel tomatoes, undrained (tomatoes with green chilies)
2 cans chicken broth (oops, I only used one can!)
1/2 cup heavy cream (I left this out)
2 teaspoons salt, or to taste
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro

In a large soup pot, cook the chicken with the onion and garlic. Add the spices and cook a couple minutes. Drop the cream cheese in bits into the meat. With the back of a big spoon, smash it into the meat until no bits of white remain. Stir in the Ro-tel, broth, and heavy cream (if using), and heat through.

Just before serving, stir in the fresh herbs.

Oh yeah, and at the last minute, I threw in about 1/2 cup of left over cooked cauliflower that needed to be used.
Attached Images
File Type: jpg brussels.jpg (25.7 KB, 1099 views)
File Type: jpg chili.jpg (65.7 KB, 1104 views)
File Type: jpg creamysoup.jpg (48.4 KB, 1101 views)

Last edited by LaurieKeren; 02-26-2010 at 07:08 AM..
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Old 02-26-2010, 07:13 AM   #221
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Tuna Steaks and zucchini:

Quote:
Tuna Rub:

Mix equal parts:
ground cumin
ground coriander
sea salt or kosher salt
freshly ground black pepper
chili powder (I used chipotle chili powder)

Coconut oil or ghee (for searing)

Rub into the tuna steaks and let sit for at least 1/2 hour.

If you really want the rub to be special, then you can use whole cumin and whole coriander, and dry toast them in a heavy bottomed pan before grinding them.

Either pan sear or grill for 1-5 minutes on each side, depending on how rare you want it.

I cooked it on a cast iron grill on our gas kitchen stove, and it worked great, but it had the same effect as having a fire in the kitchen, lol. It just about smoked us out. I'm sure we have permanent lung damage now. I had to open windows, and it isn't really window opening weather outside.

I did use whole steaks, but I didn't defrost them beforehand, so I cut them into smaller pieces so they would defrost faster. That is why they are in long thin pieces, lol.
Attached Images
File Type: jpg zucchini.jpg (58.8 KB, 1099 views)
File Type: jpg tuna1.jpg (57.2 KB, 1099 views)
File Type: jpg tuna.jpg (54.8 KB, 1094 views)
File Type: jpg dinner.jpg (52.4 KB, 1097 views)

Last edited by LaurieKeren; 02-26-2010 at 07:14 AM..
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Old 02-26-2010, 07:36 AM   #222
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GTBraveGirl, I don't have cream of tartar and hate to go to the store just for it. I am wondering if, since baking Powder has cream of tartar in it, could I sub that for the cream of tartar? The Floopsies sound so much easier than the Oopsies and I need a bread like substance. I have been using Flat Outs but they are rather bland and dry.
Sometimes I just want a piece of toast or sandwich!
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Old 02-26-2010, 05:06 PM   #223
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Wow Laurie those look sooo yum!!

jlp2009 I do not know if it will work to sub the powder, what I do know is that the cream of tartar is used to help get the egg whites stiff. If you know that you can get them to the right consistency without cream of tartar, you can leave it out hope that helps!
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Old 02-27-2010, 03:50 AM   #224
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I have read that you can use 1/2 to 1 teaspoon of vinegar instead of the cream of tartar. Lemon jiuce might also work. The acid stiffens the cell walls and gives the eggwhites more structure.
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Old 02-27-2010, 07:22 AM   #225
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well I should have read the last 2 posts before I made them. They are in the oven now so I will have to let you know if they work, but I used 1/2 tsp. baking powder. I hope I end up with something edible but it sounds like they might end up like a giant omelet.
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Old 02-27-2010, 10:50 AM   #226
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well, thankfully they aren't a giant omelet, but they sure aren't anything that I could use for a sandwich either. The taste is good, but to me, would work well with SF syrup or sausage. I did add 1 tbsp. extra almond flour and 1 tbsp. whey protein powder to the mix hoping that it would be more bread like. I used an 8 x 11 pan instead of 9 x 13 hoping that they would be thick enough to slice in half but they are too thin for that.
But at least they are edible!
Looks like I will go get some cream of tartar or try using vinegar and try another batch.
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Old 02-27-2010, 02:27 PM   #227
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I made whey protein pancakes but I ate em before I could take a pic. I been wanting pancakes so bad.
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Old 02-27-2010, 07:37 PM   #228
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Quote:
Originally Posted by jlp2009 View Post
GTBraveGirl, I don't have cream of tartar and hate to go to the store just for it. I am wondering if, since baking Powder has cream of tartar in it, could I sub that for the cream of tartar? The Floopsies sound so much easier than the Oopsies and I need a bread like substance. I have been using Flat Outs but they are rather bland and dry.
Sometimes I just want a piece of toast or sandwich!
I don't have much luck with oopsies. I usually make th floopsies. If you are dying for bread, they have some good lc tortillas with 3 net carbs per tortilla.
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Old 02-27-2010, 07:38 PM   #229
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Quote:
Originally Posted by jlp2009 View Post
well, thankfully they aren't a giant omelet, but they sure aren't anything that I could use for a sandwich either. The taste is good, but to me, would work well with SF syrup or sausage. I did add 1 tbsp. extra almond flour and 1 tbsp. whey protein powder to the mix hoping that it would be more bread like. I used an 8 x 11 pan instead of 9 x 13 hoping that they would be thick enough to slice in half but they are too thin for that.
But at least they are edible!
Looks like I will go get some cream of tartar or try using vinegar and try another batch.
When I want a bready pancaky type thing, I fry the queso cheese and put sf syrup on it. It is fantastic.
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Old 02-27-2010, 07:41 PM   #230
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Tonight, I used the carbquick for the first time. I am from the south and LOVE fried salmon croquettes. The carbquick worked fine. I mixed up a can of pink salmon, added minced onion, egg, salt and pepper...........dunked it in the carbquick and fried away. It was good enough to make me feel like I cheated.

Considering I went to a birthday party today and didn't touch birthday cake or ice cream, I think my salmon was pretty good reward.
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Old 02-28-2010, 06:26 AM   #231
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Seeing Laurie's Ugly Green Beans at the top of the page everytime, got me in the mood for them. I bought two bags of frozen green beans yesterday!
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Old 02-28-2010, 07:22 AM   #232
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I have tried several different LC tortilla and they all are like eating cardboard (IMO) I have used the Flat Outs for roll up sandwichs and they are bland but tolerable since I don't eat them frequently. They tend to get soggy if I take them to work for lunch. I also tried to use them for pizza crust and they came out of the oven crispy on the bottom but very quickly became soggy.
I tried the queso cheese once and it was so salty that I couldn't eat it.
I want to try to whey protein pizza crust but haven't bought the plain PP yet. That will be another experiment!
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Old 02-28-2010, 07:42 AM   #233
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... but haven't bought the plain PP yet. That will be another experiment!
Not 100% certain this is what you're looking for, but I bought NOW brand Whey Protein Isolate, natural unflavored, from netrition.
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Old 03-01-2010, 11:47 AM   #234
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Chicken/bok choy soup;
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Old 03-02-2010, 06:58 AM   #235
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NY Strip w/sauteed mushrooms and onions, roasted asparagus w/butter.
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Old 03-02-2010, 07:06 AM   #236
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NY Strip w/sauteed mushrooms and onions, roasted asparagus w/butter.
This is exactly what we had Sunday night for dinner. They NY strip had wonderful flavor and was very tender...don't think we've grilled these before!
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Old 03-06-2010, 11:07 AM   #237
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Last night I made pizza casserole

LC tortillas for crust, lc pasta sauce on it, then cheese, pepperoni, mushrooms, bacon, ground beef and more cheese.

I keep eating before I get the pic taken. It was delicious. Tonight, pork chops and a veggie. I'll try to get a pic.
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Old 03-06-2010, 02:27 PM   #238
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keep those pictures coming!! i love them!!
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Old 03-10-2010, 06:01 PM   #239
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Indian Curry style Meatballs in Cashew Sauce, with cucumber raita and salad. I'm thinking it was a little high carb with the cashew butter and all, but it was tasty!

Bacon and Cheddar Crustless Quiche


Yummy ribeye steak...mmmm...

Attached Images
File Type: jpg quiche.jpg (47.9 KB, 862 views)
File Type: jpg quiche1.jpg (29.7 KB, 861 views)
File Type: jpg steak.jpg (32.2 KB, 861 views)
File Type: jpg meatballs.jpg (46.2 KB, 862 views)
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Old 03-10-2010, 08:06 PM   #240
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Quote:
Originally Posted by LaurieKeren View Post
Indian Curry style Meatballs in Cashew Sauce, with cucumber raita and salad. I'm thinking it was a little high carb with the cashew butter and all, but it was tasty!

Bacon and Cheddar Crustless Quiche


Yummy ribeye steak...mmmm...



Isn't there a rule that recipes must accompany photos???? IF NOT, can I make the rule??? IF NOT, would you mind posting them anyway? LOL
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