Showing posts with label Recipes: Diabetic. Show all posts
Showing posts with label Recipes: Diabetic. Show all posts

Apr 20, 2017

Perfect Pork Chops with Spicey Green Beans Recipe (Keto, LCHF, Paleo, Low Carb Recipe)

Keto, LCHF, Paleo, Low Carb RecipeThis post may contain affiliate links. All opinions are my own. Please see FCC disclosure for full information. Thank you for supporting this site!

 Is it scary for me to put the words "perfect" in the title of this recipe? Yeah, a little...'cuz you can't please everybody. But truly, this is the most perfect pork chop recipe I've ever eaten, and my hubby - who is super-picky about how his meat is cooked - feels the same way. And yes, I know the photos make this look like any other pork chop and green beans recipe. My photography skills are definitely lacking. But I do believe you will find the meat moist and highly tasty, and the green beans cooked thoroughly while still being crispy, with some excellent, spicy flavor.

Happily, this is a meal that's pretty quick to make, too, and fits with a variety of diet-lifestyles, including Paleo, keto (LCHF), and low carb. 

https://sites.google.com/site/proverbs31womanprintables/perfect-pork-chops-with-spicey-green-beans-recipe
Pan Fried Pork Chops with Sauteed Green Beans Recipe


For the green beans:
Green beans, stem ends removed
Sea salt
Black pepper
Garlic clove

For the pork chops:
Pork chops (bone-in is best)
Seasoned salt
Black pepper
Cayenne pepper
Bacon drippings
Butter

1. Place a pot of water on the stove over high heat. Once it comes to a boil, add the green beans. Immediately start timing 3 minutes.

2. When 3 minutes are up, drain the beans and plunge them into cold tap water. Allow to sit until step 6.

3. Season the pork chops, front and back, with a generous amount of seasoned salt, and pepper. Sprinkle lightly with cayenne pepper - unless you like a lot of hot spice, in which case, slather it on!


4
. Heat a large cast iron skillet over medium high heat, adding a rounded tablespoon of bacon drippings and 1 tablespoon of butter. Add the pork chops, working in batches, if needed. (If the fat "cooks away," add more butter to the next batch of chops.)

5
. Cook one side of the pork chops for about 3 minutes, then turn over. Cook the other side for about 2 minutes, or until a thermometer placed in the thickest part of the chop (nut not next to the bone) reads 145 degrees F. Remove from the pan, place on a platter, and put inside the oven. Do not turn on the oven's heat.
Allow to sit at least 5 minutes before serving. 

6
. In the meantime, pour the green beans into the same skillet used to cook the pork chops. Do not clean the skillet first; you want all those wonderful drippings that are still in the pan to help flavor the vegetables. If there's not much fat in the skillet, add a dollop of bacon drippings. Season the green beans with salt, pepper, garlic and s
auté until bright green.

Estimated Nutrition, according to SuperTracker; per one medium-sized (about 6 oz.) pork chop: calories 394; Carbs 0 g total; Protein: 24 g.; Fat: 46 g. Per 1 cup of green beans: calories 39; Carbs 9 g total; Protein: 2 g.; Fat: 0 g.

 

Apr 12, 2017

How to Make Lacto-Fermented Sauerkraut in a Mason Jar

Now is a great time to make homemade, DIY sauerkraut. It's healthier than store bought (because all those good probiotics are still in there, whereas most store bought sauerkraut is "dead" of probiotics), cheaper than store bought, and fun and easy, too. Here's my preferred method - which, incidentally, does not require any special tools. For written instructions, click here.





Mar 30, 2017

Keto Chocolate Frozen Icy Recipe - Low Carb, Sugar Free, LCHF

Low carb, Sugar free, LCHF
This post contains affiliate links. All opinions are my own. Please see FCC disclosure for full information. Thank you for supporting this site!

Since starting keto, I've had very few cravings. The fat is where it's at, people! Not only do healthy fats keep you feeling full, they help prevent cravings, too.* That said, at certain times (ahem!), I do still crave chocolate. Once, in desperation, I tried eating baker's chocolate with ZERO sugar in it. I won't do that again. Ick! There is also Stevia-sweetened Lilly's brand chocolate, which many people rave over, but I haven't gotten around to ordering any yet.

So one day, in desperation, I whipped up my own chocolatey creation. Not only did it turn out delish, but it totally knocked out my chocolate craving!  

You can vary the experience of eating this quick and easy dessert according to how long you keep it in the freezer. A short freeze will give it a very icy/slushy texture, whereas a longer freeze makes it hard (so you'll need to thaw it just a bit before serving.) Give it a try!

Chocolate Frozen Icy - keto, low carb, LCHF, and sugar free.

https://sites.google.com/site/proverbs31womanprintables/home/keto-chocolate-frozen-icyKeto Chocolate Frozen Icy Recipe

1 1/4 cup heavy whipping cream**
2 teaspoons real vanilla extract
4 teaspoon unsweetened cocoa powder
1 tablespoon stevia (I use Pyure)   

Only four ingredients!

1. Whisk all the ingredients together in a bowl.
Pour it all in and whisk.
2. Pour into three different, small ramekins, coffee mugs, or cute little ice cream dishes. Place in the freezer until the desired consistency is achieved.

* Whether you experience cravings on keto is really a matter of how you eat before you start keto. I was on a lower carb/sugar whole foods diet.








** Be sure to read the label on your heavy whipping cream (sometimes just called "heavy cream"). Some brands contain more carbs that others; choose a brand that says it has zero carbs. However, do note that it will have some carbs - the amount is just under 1 carb per serving, which means it doesn't require reporting on the label. 
Makes 3 servings. Estimated Nutrition, per serving, according to SuperTracker; calories 352; Carbs 7 g total; Protein: 2 g.; Fat: 37 g.


Mar 2, 2017

Cauliflower Chowder Recipe - Low Carb, Keto, LCHF, Instant Pot

Low carb, keto, LCHF, Instant Pot, Pressure Cooker
This post contains affiliate links. All opinions are my own. Please see FCC disclosure for full information. Thank you for supporting this site!

A few years ago, I posted a version of this recipe, which was a staple in our family, totally replacing potato chowder. (And yep, even my picker eaters who claimed to hate cauliflower loved it!)

Today, I've tweaked the recipe a bit to make it diabetic, low carb, and keto friendly. And I'll show you how to make it in the Instant Pot pressure cooker, if you prefer that to the stove top.




https://sites.google.com/site/proverbs31womanprintables/home/low-carb-cauliflower-chowder-recipeLow Carb Cauliflower Chowder Recipe 

4 bacon slices, cooked
2 tablespoons butter
1/2 large onion, diced
2 garlic cloves, minced
2 celery stalks, diced
2 carrots, diced (omit for diabetics)
1/3 cup almond flour*
4 cups beef or ham stock
1 cup heavy cream
1 cauliflower head, roughly chopped
1 bay leaf
Salt
Pepper


For the Stove Top:

1. Place a large Dutch oven or stockpot over medium high heat. Add the drippings from cooking the bacon. Add the butter and allow it to melt. Add the onion, garlic, celery, and, if using, the carrots. Saute, stirring often, until the vegetables are tender.



2. Add the cauliflower and bay leaf. Saute, stirring often, for about 4 minutes.


3. Add the almond flour, stirring until you cannot see it any more. A little at a time, stir in stock and cream. Stir constantly until thickened a little.




4. Bring mixture to a boil. Reduce heat and simmer until cauliflower is fork tender. Season to taste with salt and pepper. If you feel the mixture is too thick, add a little more cream. Chop up the bacon and sprinkle over the top of the chowder.

Other good toppings for this chowder include grated cheddar cheese and chopped green onions - but be sure to add them to your carb count.

Instant Pot recipe, low carb, keto, LCHF, diabetic

For the Instant Pot pressure cooker:

1. Place the drippings from cooking the bacon in the bowl of the Instant Pot. Add the butter and press the "Saute" button. Add the onion, garlic, celery, and, if using, carrots. Saute, stirring often, until the vegetables are tender.

2. Add the cauliflower and bay leaf. Saute, stirring often, for about 2 - 4 minutes.

3. Add the almond flour, stirring until you cannot see it any more. A little at a time, stir in stock and cream. Stir constantly until thickened a little. Season with salt and pepper.

4. Put the lid on the Instant Pot and lock it. On the "Manual" setting cook on "high pressure" for 5 minutes. Quick release the pressure.

5. Chop up the bacon and sprinkle it over the chowder.

Other good toppings for this chowder include grated cheddar cheese and chopped green onions, but be sure to add them to your carb count.

* You may reduce or omit the almond flour to reduce the carb count even further; however, the stew will be more soup-like.

Makes about 6 servings. Estimated Nutrition, per serving, according to SuperTracker; recipe with carrots: calories 396; Carbs 11 g total (7 g. net); Protein: 12 g.; Fat: 36 g.; Fiber: 4 g. Recipe without carrots: calories 388; Carbs 9 g total (6 g. net); Protein: 12 g.; Fat: 36 g.; Fiber: 3 g. 




Feb 20, 2017

Creamy Chicken Garlic Recipe - Low Carb, Keto

low carb recipe, keto recipe
I've been debating whether or not to post keto recipes on this blog. Ultimately, I decided that while not everyone will want them, they are a vital part of my family's life now, and may help others - therefore, in my mind, I ought to blog them.

One of these days, I'll blog about why the keto diet is so healthy for everyone - and why it's the best thing for diabetics. But today, let me just say that you should not be afraid of fat. Healthy fats are so good for your heath, and they make weight loss so much easier! In fact, before the obesity epidemic, people ate lots of fat. (Things that make you go hmm...) And did you know your body does not require you to eat carbs - that it can create them itself through a process called gluconeogenesis? On the other hand, did you know you absolutely must eat fats to stay healthy?

That said, here's one of my family's favorite keto (low carb, high fat) recipes. It's really delish and I make it frequently. In fact, it tastes a lot like the topping on Papa Murphy's Creamy Chicken Garlic pizza!






 
https://sites.google.com/site/proverbs31womanprintables/creamy-chicken-garlic-recipeCreamy Chicken Garlic Recipe
Serves 3. (I usually double the recipe for my family of 4, and end up with some leftovers.)


1 1/2 lbs. boneless skinless chicken breasts
2 tablespoons+ bacon drippings or coconut oil
1/2 cup beef stock
3 garlic cloves, minced
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 cup heavy cream
1 large tomato, chopped (or use grape or cherry tomatoes cut in half)
2 cups baby spinach
1/2 cup shredded Parmesan cheese

1. Cut the chicken breasts into 1/2 inch  wide strips and sprinkle with salt and pepper.

2. Place a large skillet over medium high heat and add the bacon drippings. When the drippings are melted and the pan is hot, add the prepared chicken. You may need to work in batches. Cook about 5 minutes on each side, or until the chicken is cooked through and lightly browned. Remove cooked chicken to a plate and set aside.

Cooking the chicken.
3. Remove the skillet from the burner and add the stock. Scrape the bottom of the pan to bring up and bits of chicken that remain on the bottom. Add the garlic, garlic powder, and Italian seasoning to the skillet, stirring until blended. Place the skillet back on the burner; when the mixture bubbles, add the heavy cream. Bring to a boil. Whisk frequently until the mixture thickens slightly.
Making the garlic sauce.
4. Add the tomato, spinach, and the cooked chicken to the skillet. Stir to combine. Sprinkle Parmesan over the mixture. Cook until spinach is wilted and Parmesan is melted. 
Mixing everything together.
Estimated Nutrition, per serving, according to SuperTracker: Calories 794; Carbs 8 g total (7 g. net); Protein: 76 g.; Fat: 51 g.; Fiber: 1 g.

DIY Italian Seasoning


Why make your own? It's cheaper, for sure. But it also means you don't have to worry about any added, unwanted ingredients, like preservatives.

2 tablespoons dried basil  
2 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoons dried marjoram
2 tablespoons dried rosemary
2 tablespoons dried sage

Mix ingredients together. For a finer texture (more like what you'd buy bottled), run through a food processor or clean coffee grinder for about a minute, or until desired texture is reached.




Jan 31, 2017

Cream Cheese Pancakes (Low Carb, Keto, Paleo, Grain Free Recipe)

This post contains affiliate links. All opinions are my own. Please see FCC disclosure for full information. Thank you for supporting this site!

Just before Christmas, a diagnosis of diabetes so bad my doctor said I should be on insulin shook my world. It totally explained my extreme fatigue (the only symptom I had), but it also made me delve into a lot of research - because one thing was for sure: I did not want to be on insulin. Thankfully, I have one of those rare M.D.s who's up to date on nutrition, and he recommended a keto diet lifestyle.

As it turns out, there's a keto diet that's specifically for diabetics. I started it almost immediately, and my blood sugar dropped to normal within 3 or 4 weeks. And unlike other low carb diets I've been on, I don't feel hungry and rarely have cravings. I'm finding the food variety very pleasing, too.

This recipe (discovered at I Breathe, I'm Hungry) is one of my favorites so far. It's very easy, and wonderfully delicious. Even my picky kids like it!

And seriously, even if you aren't watching your carb intake, these pancakes are well worth making - and eating!

If desired, you can make extra pancakes/crepes and freeze them, just like you would traditional pancakes. (I've also heard of people leaving out the sweetener and spice and using these as a savory wrap, in place of bread or tortillas.)





Cream Cheese Pancakes




2 oz. cream cheese, at room temperature
2 eggs
1 teaspoon granulated sugar substitute (I recommend Stevia, since I believe it's the most healthy choice; I use Pyure)
½ teaspoon real cinnamon*

1. Place all ingredients in a blender or food processor and blend until smooth. (My blender and food processor are both still packed, so I use my Kitchen Aid mixer. When I'm done blending at high speed for several minutes, there are still little chunks of cream cheese. It doesn't look pretty, but I don't think it affects the finished product at all.) Set aside for about 2 minutes.    
 Your batter will look prettier and smoother than mine, if you use a blender/food processor.

2. Place a skillet over medium high heat and add a generous pat of butter. Once the butter has melted and the pan is hot, pour a little of the batter into the skillet. Cook for about 2 minutes, then flip and cook about 1 minute more.
These pancakes are easy to flip!
 
3. Repeat until batter is used up.

I like to butter these pancakes as they come off the skillet; this way, for me, they don't need any syrup.

Estimated Nutrition, per batch, according to SuperTracker: Calories 269; Carbs 4g total (not net); Protein: 10 g.; Fat: 24 g.; Fiber: 1 g.


* Studies show that real cinnamon may reduce blood sugar - but it must be cassia (also called Chinese) cinnamon. Most grocery store cinnamon doesn't list its origin or type, but you can buy cassia cinnamon online.