Thai Coconut Curry
1 pound pasture-raised chicken, cut into bite-sized cubes
1 pound halibut, cut into bite-sized chunks
14 ounces extra-firm tofu, marinated*
1 tablespoon organic sesame oil
(Fat Free Version: sauté in vegetable stock)
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
8 ounces mushrooms, quartered
1 teaspoon … Read more
Okay, maybe not 101, but well over 50 (and I’m still working on this list). I like salads with protein for lunch. To create a full-fat concept usually means either a rich dressing, cheeses, or a scoop of some sort of protein-mayonnaise goodness. Here are some of my favorite ideas.
Albacore Tuna Salad 9 Ways
Egg Salad … Read more
A friend of mine posted something similar to this on Facebook and I thought it was a simple, brilliant, idea-generator for creating inventive stews. Once you’ve got the basic savory ingredients for a stew (onion + meat/protein + broth), play with the following combinations.
Note: Vegetarian and vegan meat substitutions: cubes of tofu, slices of seitan, tempeh cubes, cooked … Read more
It’s summer, or nearly so, and the Friday of a long three-day weekend. For us, that means grilling, and since we’re currently eating low-carb, I put on my mad scientist hat to create a teriyaki sauce that tasted sweet without using sugar.
After playing around with quantities and plenty of taste tests, here’s the result…and it’s delicious.
Low-Carb … Read more