This dish is aromatic and delicious, but it has a lot of steps. It’s easier—for me, at least—to prep the chicken, cauliflower-rice, and vegetables on Day 1, followed by browning the chicken, roasting the vegetables, and cooking the dish on Day 2.
Need to lower the carbs? Skip the cauliflower-rice and save 4.5g of carbs per serving. Vegetarian? Swap canned … Read more
Even with all the low carb hacks I made, this is still fairly high in carbs (that dang cabbage!), so it’s better for maintenance level, rather than when actively working on losing weight…or one could just have a tiny portion?
Braised Red Cabbage (low carb)
Yield: 6 cups // 1 cup = 80 calories, 10g net carbs
1-1/2 tablespoons Kerrygold … Read more
This is based on a recipe from the I Breathe I’m Hungry blog, and is a great vegetable soup in its own right, but as a meal replacement, it’s inspired.
You can use this as a replacement for lunch or dinner (or both)—it’s filled with all sorts of good-for-you nutrients. You can also do a 5-day version of this soup … Read more
Are you a teetotaler? Maybe just taking a break from booze? There are hundreds, if not thousands, of recipes for non-alcoholic cocktails, punches, spritzers, mulled drinks, and cordials on the ‘net, but this is a list of well-reviewed non-alcoholic brands for some pre-made drinking pleasure.
FLAVORED SPARKLING WATERS
bubly (apple, cherry, grapefruit, lemon, lime, mango, orange, strawberry)
LaCroix Sparkling Water… Read more
This is my idea of a perfect—and easy—special-occasion scallops recipe, and is taken from Mark Bittman’s classic “How To Cook Everything: The Basics.”
Mark Bittman’s Seared Scallops with Pan Sauce
Serves four 6-ounce portions
3 tablespoons butter
1 tablespoon olive oil
1-1/2 pounds sea scallops
Salt and freshly ground pepper
2 tablespoons minced garlic
Juice of 1 lemon
1/2 cup … Read more