Sun, Mar-06-05, 18:28
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Plan: Bernstein Diabetes Soluti
Stats: 260/-/145
BF:
Progress: 63%
Location: Michigan
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I am trying my best to learn how to NOT include gravy
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Pssst....gravy can be made low carb. You can use heavy cream and reduce the liquid to thicken or you can add guar or xanthan gum to the liquid to thicken it like you used to with flour or cornstarch. Guar or Xanthan gum can take a little practice to use, but neither adds carbs or any unusual taste to the gravy.
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basics=boredom. Just my opinion.
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That's just it. Basics doesn't have to = boredom. Trust me, we're not eating steak, shrimp and lobster at my house every night of the week. We eat a lot of chicken and I base my menus on whatever meats are on sale (this week it was chuck roast, chicken, perch, ham and pork loin). What makes foods interesting isn't the type of meat, necessarily, but the variety of ways that those meats can be prepared and seasoned.
For example, I can take the chicken that I bought and bread it with CarbQuick or crushed pork rinds and fry it or I can slice up peppers, mushrooms and onions, season it with herbs and garlic, add a little heavy cream and bake it for a few hours. I could take that same chicken and coat it with parmesan cheese and roast it with some cabbage (cheap, cheap, cheap this time of year) drizzled with olive oil and seasoned with sea salt on the side. Or...I could boil that same chicken to make stock and have egg-drop soup (with some of that same cabbage added from the roasted chicken or maybe some frozen spinach) and chicken for chicken salads at lunch and/or diced chicken for a casserole later this week. All that is just a small sample of all the different things that can be done with chicken. The same holds true for most other meats. A little creativity goes a long way.
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