Today's Low Carb Menu:
Breakfast:
Serves One:
1 tablespoon coconut oil
1/4 cup chopped asparagus
2 large crimini mushrooms chopped
1 slice nitrite free bacon
2 large farm fresh, free-range eggs, beaten
2 tablespoons shredded cheddar (optional)
Cut up bacon and fry in pan until done, drain bacon fat and add coconut oil, add mushrooms and asparagus and saute on medium heat for 2 minutes or until asparagus is tender crisp. Add beaten eggs and scramble. Remove from heat and stir in cheese, if using.
Snack:
Green Juice Smoothie
Lunch
Serves One: Salad made with 4 cups chopped romaine or other dark green lettuce (i.e. not iceberg), half an avocado, and 4 oz cooked chicken meat, with Vinaigrette dressing such as Sweet and Sour Lime Dressing: 1 T lime juice (from a bottle is fine), 1 t water, 2 T extra virgin olive oil, Seasonings to taste, Sweetener (stevia or honey) to taste. 1. Put lime juice and water in bowl. Add sweetener to the tanginess level you want. 2. Add salt and pepper. Whisk together to dissolve the salt. 3. Whisk in the olive oil.
Snack:
Serves One: 1 Apple with Peanut Butter
Supper:
Serves Two:
1/4 pound Ground Beef Patty or Steak, each serving
1 cup Green Beans, each serving
1 cup Mushrooms and Peppers, each serving
Recipe: 1 cup chopped red Bell pepper, 8 oz sliced mushrooms, 2 cloves garlic, 1 t dried thyme or 1 T fresh thyme, 2 T dry white wine or chicken stock, small amount of olive oil to coat pan
Heat the oil in the pan on medium-high, and add the mushrooms. Cook until they begin to brown and add the peppers. Cook for 2-3 minutes,and then add salt and pepper, and the garlic and herbs. Cook for 30 more seconds (don't burn the garlic!), and add the wine or stock. Cook until the liquid evaporates.
Makes two pretty large servings, each with 7 grams of carb plus 3 grams of fiber.
