Re: Recipes
Posted: Wed Mar 05, 2014 10:23 pm
Page 6 of 6
Re: Recipes
Posted: Sun Mar 29, 2015 5:19 pm
Oh. Em. Gee! I just tried a low carb/high protein fruit smoothie that I absolutely love!! Normally these kinds of smoothies are disgusting to me, so I'm really happy I found one I like. Because I like it so much and it is incredibly simple to make, I thought I would post the recipe here.
Low Carb/High Protein Strawberry Smoothie
Nutrition Facts:
250 Calories; 7g Fat, 12g Carbs (6g Fiber), 35g Protein
Ingredients
4 Strawberries, partially frozen
1/4 cup Greek Yogurt
1 cup Almond Milk
2 Tbs Ground Flax
1 scoop Vanilla Whey Powder
1 packet Truvia or Splenda or any sugar substitute you prefer
Directions
Simply blend until smooth and enjoy!
Low Carb/High Protein Strawberry Smoothie
Nutrition Facts:
250 Calories; 7g Fat, 12g Carbs (6g Fiber), 35g Protein
Ingredients
4 Strawberries, partially frozen
1/4 cup Greek Yogurt
1 cup Almond Milk
2 Tbs Ground Flax
1 scoop Vanilla Whey Powder
1 packet Truvia or Splenda or any sugar substitute you prefer
Directions
Simply blend until smooth and enjoy!
Re: Recipes
Posted: Mon Mar 30, 2015 8:21 pm
Just a quick note on that: be careful when using Truvia/Stevia. Although it's natural, it's got a bitter aftertaste which is really difficult to get rid of. I'd avoid aspartame ones like Candarel too. Best bet's probably sucralose (Splenda) or xylitol (which is also natural).
Re: Recipes
Posted: Wed Apr 01, 2015 1:43 am
I don't actually notice an aftertaste in the truvia, at least not in my smoothies. I won't touch the aspartame type stuff though. That stuff is absolutely horrible for you and sadly in everything. I definitely prefer xylitol, and we do have some, but I want to get the Truvia gone so it doesn't seem like we wasted money on it. Plus the Truvia we have is already in packets whereas the Xylitol is in a big bag, so I don't have to do any measuring as I'm effin' lazy. 
Re: Recipes
Posted: Wed Apr 01, 2015 1:45 am
smurf substitutes. I use sugar.
Re: Recipes
Posted: Wed Apr 01, 2015 1:47 am
jabberwocky. 
Re: Recipes
Posted: Wed Apr 01, 2015 1:52 am
I was about to go off on a chemical shazam! storm rant over artificial sweeteners, but then I remembered I use food coloring occasionally. Hypocrisy, thy name is chex.
Re: Recipes
Posted: Sat May 30, 2015 3:32 am
Ok, these are the simplest pinwheels in the world and I absolutely love them!
"Crab" and Cream Cheese Pinwheels
Ingredients
4-5 8" Tortilla Shells
8 ounces Imitation Crab
8 ounces Cream Cheese, softened
1/4 cup Swiss Cheese, shredded
1/4 cup Cocktail Sauce
1/4 cup Green Onions, chopped
Directions
1. Blend cream cheese and cocktail sauce until well mixed and smooth.
2. Stir in Swiss cheese, onions, and crab until evenly mixed.
3. Spread about 1/2 cup of mixture evenly on each tortilla until all the mixture is gone. (The recipe said four tortillas, but I had enough for five.)
4. Roll the tortilla tightly and firmly wrap it with tinfoil or plastic wrap.
5. Store in the refrigerator overnight to set (or about 2-3 hours minimum).
6. Once set, unwrap the rolls and cut into about 1/2" slices.
7. Use any leftover cocktail sauce to dip in if desired.
"Crab" and Cream Cheese Pinwheels
Ingredients
4-5 8" Tortilla Shells
8 ounces Imitation Crab
8 ounces Cream Cheese, softened
1/4 cup Swiss Cheese, shredded
1/4 cup Cocktail Sauce
1/4 cup Green Onions, chopped
Directions
1. Blend cream cheese and cocktail sauce until well mixed and smooth.
2. Stir in Swiss cheese, onions, and crab until evenly mixed.
3. Spread about 1/2 cup of mixture evenly on each tortilla until all the mixture is gone. (The recipe said four tortillas, but I had enough for five.)
4. Roll the tortilla tightly and firmly wrap it with tinfoil or plastic wrap.
5. Store in the refrigerator overnight to set (or about 2-3 hours minimum).
6. Once set, unwrap the rolls and cut into about 1/2" slices.
7. Use any leftover cocktail sauce to dip in if desired.
Re: Recipes
Posted: Tue Sep 29, 2015 1:09 am
I need to make this again. Soon.
Pork Loin Braised in Milk
Ingredients
Servings: 4–6
1 2-pound boneless pork loin, preferably with a 1/4' layer of fat
2 teaspoons kosher salt plus more for seasoning
Freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 1/2 cups whole milk
1 teaspoon freshly grated nutmeg
Season pork with 2 tsp. salt and pepper. In a small heavy pot just wide enough to fit pork loin, heat butter and oil over medium-high heat until butter is melted. Add pork and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer to a plate. Pour off fat in pot; wipe out pot and let pot cool slightly. Add milk and nutmeg. Return pork to pot.
Bring milk mixture just to a boil. Reduce heat to medium-low. Cover pot and simmer gently, turning meat every 30 minutes, until meat is tender but not falling apart, about 2 hours. Transfer meat to a cutting board. Let rest for 10 minutes.
Simmer liquid in pot, uncovered, until reduced by two-thirds and small golden-brown curds form throughout sauce, about 10 minutes. Season to taste with salt and pepper.
Cut pork into 1/3" slices. Arrange on a serving platter. Spoon sauce over and around pork.
Pork Loin Braised in Milk
Ingredients
Servings: 4–6
1 2-pound boneless pork loin, preferably with a 1/4' layer of fat
2 teaspoons kosher salt plus more for seasoning
Freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 1/2 cups whole milk
1 teaspoon freshly grated nutmeg
Season pork with 2 tsp. salt and pepper. In a small heavy pot just wide enough to fit pork loin, heat butter and oil over medium-high heat until butter is melted. Add pork and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer to a plate. Pour off fat in pot; wipe out pot and let pot cool slightly. Add milk and nutmeg. Return pork to pot.
Bring milk mixture just to a boil. Reduce heat to medium-low. Cover pot and simmer gently, turning meat every 30 minutes, until meat is tender but not falling apart, about 2 hours. Transfer meat to a cutting board. Let rest for 10 minutes.
Simmer liquid in pot, uncovered, until reduced by two-thirds and small golden-brown curds form throughout sauce, about 10 minutes. Season to taste with salt and pepper.
Cut pork into 1/3" slices. Arrange on a serving platter. Spoon sauce over and around pork.
Re: Recipes
Posted: Sat Feb 13, 2016 9:01 pm
Holy balls, I just ate the most delicious fruity snack ever and now I feel the need to share it. I was supposed to make these for a food day Tuesday featuring the color pink, but I was too damn tired Monday and decided not to. I altered the original recipe, so I will post my version. Best part about it is it's ridiculously easy!
Strawberries & Cream Pinwheels
Ingredients
• 3-5 tortillas (depending on size)
• 8 oz cream cheese, softened
• 1 cup fresh strawberries, diced
• 2 pkts splenda (only because I apparently don't have any sugar in the house)
• 1/4 tsp vanilla extract
• dash of cinnamon
Directions
Combine all ingredients except for the tortillas in a medium mixing bowl. Once everything is mixed well and to desired sweetness, spread over each tortilla until all mixture has been used. Tightly roll the tortilla into a burrito shape. Wrap in foil or plastic wrap and sit in the fridge for at least 2 hours. Once you're ready to serve, unwrap the burritos and cut into about 1/2 inch pinwheels. Enjoy!
Strawberries & Cream Pinwheels
Ingredients
• 3-5 tortillas (depending on size)
• 8 oz cream cheese, softened
• 1 cup fresh strawberries, diced
• 2 pkts splenda (only because I apparently don't have any sugar in the house)
• 1/4 tsp vanilla extract
• dash of cinnamon
Directions
Combine all ingredients except for the tortillas in a medium mixing bowl. Once everything is mixed well and to desired sweetness, spread over each tortilla until all mixture has been used. Tightly roll the tortilla into a burrito shape. Wrap in foil or plastic wrap and sit in the fridge for at least 2 hours. Once you're ready to serve, unwrap the burritos and cut into about 1/2 inch pinwheels. Enjoy!