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Archive for June, 2016

Oh my goodness what a day.

We had a nice summer storm come through this afternoon and the electricity at work went out.

Then it took forever for the computers to come back on-line. Total chaos. But all the girls at the Desk hung in and we got all the Patients signed in and to the proper waiting areas.

I was so happy to get home today because I have put together a little recipe for Fried green tomatoes.

 I have looked online for a healthy alternative to flour batter and I took bits and pieces of a few different recipes and made my own.

So her ya go.

A  healthier twist on a Good Ole Southern Favorite.

(Banting) Fried Green Tomatoes

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1 egg

1 tsp heavy whipping cream

2 cups almond flour/meal

1 Tbsp Cajun seasoning ( you can use salt and pep)

1 cup coconut oil

2 green tomatoes

In a shallow bowl I put the egg and cream and beat with a fork

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In a separate bowl I put the flour and season and mixed it well

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Slice the tomatoes (terrible photo)

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Heat the oil in a medium frying pan ( don’t get the oil too hot as it will start to smoke)

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Dip the tomatoes in the egg wash then in the flour mixture, making sure that they are coated completely.

Place them in the pan and repeat with other tomatoes.

Cook on each side about 3 minutes, until golden brown, watching them to make sure that they are not burning.

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Take them out and place them on a plate that has a paper towel on it to help soak some of the grease.

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Let cool a little and serve with rémoulade sauce!

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Confession: I did not make my rémoulade sauce tonight! I got some pre made…

These were soooo delicious! I think that we could have gone with just cutting 1 tomatoes but hey, they did not last.

So I am off to grab a book and relax before bed. More deliciousness to come.

Until Then,

Wende

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Ok so here I am with a new (for me) recipe!  I am trying spaghetti squash as my noodles in a chicken Alfredo recipe.

 It looks really simple but only time will tell.  First I will give you the how to on cooking the squash if you never have cooked it before.

“How to cook spaghetti squash “


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Cut the spaghetti squash in half and scoop out the seeds with a spoon.

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Drizzle olive oil inside the spaghetti squash and rub all over.

Add salt and pepper to taste.

Oil a large baking dish and place the spaghetti squash cut side down.

Pierce the hard skin a few times (6-8).

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Bake at 350F for 30 – 50 minutes depending on the size of the spaghetti squash you used.

It is ready when the skin can be pressed down with your fingers gently.

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Test this by turning over the spaghetti squash and poke it with a fork, scrape away at the sides to separate the spaghetti strands.

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 If the strands pull away easily, it is cooked.

And now for the creamy goodness.

Ingredients

The recipe BELOW is for at least 4 to 6 people!

1/2 cup butter

2 (8 oz) pkg cream cheese

3 cups heavy cream

1 cup freshly shredded Parmesan cheese

3 cloves garlic, minced

3 T. minced shallot or onion

salt and pepper to taste (approx. 1/2 tsp each)

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Directions

Melt butter and sautee shallots or onions.

Add garlic and sautee for two more minutes.

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Add cream cheese and stir in until melted.

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When well mixed, add the cream and Parmesan cheese.

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 Taste, add salt and pepper as needed.

Stir until all is mixed.

Add baked chicken and mix.

Lower the heat so it can thicken, Stir every minute or two.

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Spoon onto your spaghetti squash and eat it up!

Now be aware that if your are trying to live the LCHF lifestyle, you can not eat like this all the time.  Squash is high in carbs so this is a nice treat every so often!

Now go to the market and get your items for this recipe and enjoy the goodness!

Until Then,

Wende

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So it has been crazy around here. Work was a nightmare last week, but over the weekend I attended my 25th high school reunion! Murphy High School class of 1991!

I gotta hand to our class… we still know how to have a great time!  I have some photos which  I will share with you in a few days.

Tonight I am going to give you a little appetizer recipe that we have enjoyed quite a bit.

Prosciutto wrapped green beans.

I get the frozen bags of green beans from Sam’s club, and I also got the prosciutto from there .

Take a piece of prosciutto and lay it on a cutting board. Grab a nice amount of green beans and place them at the end of meat, lightly salt and pepper beans, then wrap.

I did not use a toothpick to secure it closed. It held together just fine. Place the wraps in a 350 oven and cook until tender. About 5-10 minutes.

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Take out and serve hot as an appetizer or as a side dish with you meal.

They don’t look that pretty but they did not last long so it does not matter!

Be back in a few!

Until Then,

Wende

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Good afternoon!  I hope that you are well. I tell you what, it is so Hot here.  The humidity is at 71%.

 Although that is not very high for Mobile, Alabama, it makes it really hard to take our afternoon walks.

So today when I got off of work (it was my 1/2 day) I went and got my hair cut then headed to my local grocery store and got a few items to make smoothies.

I have looked for a good smoothie recipe that I could use as a nice breakfast or even a refreshing dessert.

I really could not find anything that fit the bill for this Banting Diet, so I kind of just mashed a few together to create my own.

Strawberry/Raspberry Smoothie

1/2 cup raspberries

1/2 cup whole milk

1/2 cup plain whole fat Greek yogurt

1 tsp vanilla extract – I use my homemade vanilla!

1 tsp of sugar-free strawberry jello

about 4 ice cubes

put all in a blender and blend away

Pour and Enjoy!

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Not the best photo but it shows the products!

This was so refreshing after a long 4 mile walk. Now time to figure out what’s for dinner!

Until Then,

Wende

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As the days grow increasingly HOT and Humid, I am proud of the little plants that I  have managed to keep alive this season.

Last summer I planted some herbs, peppers, tomatoes, broccoli and okra.

Most did pretty well but being a first time grower, I had and still do not have any idea what I am doing.

The best producers have been my peppers and the basil!  They just keep going.  Today I picked about 8 peppers.

Yum

I realized that there were some green onions in the fridge that were on the verge of needing to be tossed.

 I stuck them in an empty pot of soil and what do you know… they have started taking up just fine and there is already new green coming up.

 It makes me happy to grow things.

 I have noticed that there are ants living in all of my planters and I have no idea how to remedy this.

I do not want to use any chemicals on my little garden but I need to do something.  Every time I pull weeds it disturbs the ants and they go every where.

I mentioned last post that I did not take photos of the first few recipes that I have tried on the Banting diet.

I have started taking them but the next few recipes will be basic and photo free.

So the recipe this evening is a Hamburger casserole.

Cheeseburger Casserole

INGREDIENTS

1 pounds ground beef (I used ground Turkey)

1 large garlic cloves

1/4 teaspoon onion powder

1/2 pound bacon, cooked and chopped

4 eggs

1/2 of a (6 ounce) can tomato paste

1/2 cup heavy cream

1/4 teaspoon salt

1/8 teaspoon ground pepper

6 ounces grated cheddar cheese, divided

INSTRUCTIONS

Brown ground beef with garlic and onion powder

Drain excess grease and set meat aside

 Stir bacon pieces into cooked beef

In medium bowl, whisk together eggs, tomato paste, heavy cream, salt, and pepper until well combined

Stir 4 ounces grated cheese into egg mixture

Pour egg mixture over beef and bacon

Pour this into the meat and make sure it is mixed well

Pour this into an 8×8 pan

Top with remaining 4 ounces of grated cheese

Bake at 350°F for 30-35 minutes or until golden brown on top

Mushrooms, onions, are great add-ins!

If you have any ideas about keeping the ants out of my planters I would love to hear about them!

Until Then,

Wende

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Well I went and did it again.

 I totally dropped off the face of the earth when it came to blogging.  All I do is work (like most people)  and it is so tiring.  I do have some new stuff to talk about though.

 To start, for years I have had some stomach issues. Dr.’s like to call it IBS  (irritable bowel syndrome) Without going into much detail, lets just say that it wreaked havoc on my life.

My Dr. recently told me that I should try to cut out the gluten in my diet to see if it helps.

So my husband looked at a few diet/lifestyles that fit into the plan and on May 23 we began our journey on what is called the Banting Diet or LCHF diet.

Briefly, this means no carbs, no sugar, starch!  So no bread, pasta, rice, potatoes, ALCOHOL!!!

I have looked up many recipes and tried a lot of them. I have not been disappointed yet.   I did not take photos like I should have but I will post the few recipes that I have tried.

I promise to start taking photos again!

 In the 14 days we have been on this diet I have lost 1.5 inches and 5 pounds! Also my IBS issues have not flared up once since we began.

I have gotten to the age where my actual # weight is not important but how I look and feel in my skin and clothing is the key.

 I had written back in February that I had joined the gym AGAIN!!!

Well, I canceled my membership when we started this diet and we are now walking 4 – 5 miles every afternoon when I get home from work and 2 times a day on the weekends.

 I sleep better at night and just feel better all around.

I have to say that I have seen the fastest and most positive results on this new Lifestyle change than with any other diet, pill or workout in my entire 43 years of life.  And it is so easy to stick to.

I have wanted some pizza but not so bad that I broke my diet.  Our personal goal was to start this change on May 23 and to stay very strict with no goof ups until July 19.

The date we chose is my 44th Birthday. We want to see just how much has changed with our bodies and health!

Wish us LUCK!

So to start the recipes out I will leave you with a breakfast recipe that is also great for an on the go snack.

LCHF  Omelet Bites

Ingredients:

 6 eggs

 1 – 2 scallions finely chopped

 3 oz. uncooked bacon

 4 oz   shredded cheese

 1 tablespoon pesto, green or red

(optional) salt and pepper to taste

Instructions:

Preheat the oven to 350°F

 Chop  onion and bacon

 Whisk the eggs together with seasoning and pesto

 Add the cheese and stir

 Place the batter in greased mini muffin tins and add bacon

 Bake for 15–20 minutes, depending on the size of the muffin tins

Let cool just a bit and Pop’em in your mouth and

ENJOY!

Until Then,

Wende

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