Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Daily Low-Carb Support > Paleolithic & Neanderthin
User Name
Password
Register FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #151   ^
Old Mon, Apr-23-07, 16:55
Nelson's Avatar
Nelson Nelson is offline
Senior Member
Posts: 1,096
 
Plan: Organic Dukan Attack
Stats: 132/129.4/116 Female 4' 11"
BF:
Progress: 16%
Location: So. Cal.
Default

Trader Joe's was carrying unsweetened dried bing cherries last time I looked. (I love their dried montmorency cherries, but those are sweetened.) If they are out of the bings, I'll try unsulphered apricots. The brown color will be fine in the brown almond bread.

I also think this recipe might work with crushed pineapple and/or coconute flakes.
Reply With Quote
Sponsored Links
  #152   ^
Old Mon, Apr-23-07, 17:10
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 45,211
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
Default

Really? I'll have to check out the cherries at TJ's. I guess I figured there was no way they'd be unsweetened, so didn't bother looking.
Reply With Quote
  #153   ^
Old Fri, Apr-27-07, 18:44
Mrs. Skip's Avatar
Mrs. Skip Mrs. Skip is offline
Senior Member
Posts: 1,073
 
Plan: Primal/Paleo/MyOwn
Stats: 187.5/168/132 Female 5' 5"
BF:
Progress: 35%
Default

ProteusOne, I tried your Paleomeatloaf...yummm! I did make a few minor changes, so here is how I made it:

2 lbs. grass-fed beef
2 onions, chopped
3-4 garlic cloves, chopped
1 cup ground nuts (I used walnuts, almonds, sunflower seeds, and pumpkin seeds)
2 tsp. sage
1 t black pepper
2 t sea salt
3 eggs


Mix ingredients together well. Place in an olive-oiled loaf pan (use two if pan is small) and bake for about an hour at 350.

Nobody in my family even missed the breadcrumbs, or noticed the nuts in the meatloaf!!! They just said, "This is good, can I have another piece?"

This will definitely be added to my best low-carb recipes. Where did you find this recipe, or did you invent it?

Last edited by Mrs. Skip : Fri, Apr-27-07 at 19:19.
Reply With Quote
  #154   ^
Old Fri, Apr-27-07, 19:42
ProteusOne's Avatar
ProteusOne ProteusOne is offline
Senior Member
Posts: 1,320
 
Plan: Paleo/Low Cal
Stats: 000/000/200 Male 5 ft 10 in
BF:
Progress: 0%
Location: NC, USA
Default

Quote:
Originally Posted by Mrs. Skip
This will definitely be added to my best low-carb recipes. Where did you find this recipe, or did you invent it?


Hey, glad you took off with this recipe! Your version sounds great. Me, I just made it up kinda on the spot. I hardly ever use a real recipe.

Your addition of sage is intriguing. Hmm, makes me want to make a sausage meatloaf or something... I'll get back with that.
Reply With Quote
  #155   ^
Old Mon, Apr-30-07, 15:04
Nelson's Avatar
Nelson Nelson is offline
Senior Member
Posts: 1,096
 
Plan: Organic Dukan Attack
Stats: 132/129.4/116 Female 4' 11"
BF:
Progress: 16%
Location: So. Cal.
Default pork marinade

Almost effortless and tasted dandy!

3 chipotle chiles in adobo sauce
3 Tbls honey
1 Tbls water

Rinse the sauce off the chilies, slice them open and remove the seeds. Then finely chop the chilies and mix with the honey and water.

Brown 2-3 pork chops in hot oil, brush liberally with the honey-chili mixture and bake uncovered at 350 for about 25 minutes. Check frequently to make sure the honey isn't scorching.

This made a great replacement for the bottled marinades that are so convenient to use but full of corn syrup and other inedible stuff.

I like this marinade well enough to take the rest of the chilies out of the can and store them in a jar of honey for future use.
Reply With Quote
  #156   ^
Old Mon, Apr-30-07, 15:08
kallyn's Avatar
kallyn kallyn is offline
Senior Member
Posts: 1,998
 
Plan: life without bread
Stats: 150/130/130 Female 5 feet 7 inches
BF:
Progress: 100%
Location: Pennsylvania
Default

Sounds great Nelson! When I saw the ingredients, my first instinct was to blend them all together in the food processor and use it as a marinade. I may try that sometime and report back. *love those chipotle peppers...*
Reply With Quote
  #157   ^
Old Mon, Apr-30-07, 15:40
ProteusOne's Avatar
ProteusOne ProteusOne is offline
Senior Member
Posts: 1,320
 
Plan: Paleo/Low Cal
Stats: 000/000/200 Male 5 ft 10 in
BF:
Progress: 0%
Location: NC, USA
Default

Quote:
Originally Posted by Nelson
Rinse the sauce off the chilies...


I hope you saved the sauce from those chilies for another use! That's some good eatin'!
Reply With Quote
  #158   ^
Old Thu, May-03-07, 13:26
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 45,211
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
Default

Easy Dry Curry Chicken -- 5 minutes to prepare, 45 to cook.

Get a cut up chicken Season both sides of all pieces with:
Garlic powder
Onion Powder
Turmeric
Curry Powder
Salt
Pepper

Put into a roasting pan and roast for 45 min at 375.

Super yummy and oh so easy.
Reply With Quote
  #159   ^
Old Mon, May-07-07, 17:25
Eos's Avatar
Eos Eos is offline
Senior Member
Posts: 343
 
Plan: Paleo/IF
Stats: 165/148/120 Female 164cm
BF:
Progress: 38%
Location: Germany
Default

Caucasian hashlama
36 oz. mutton fillets (may replace with pork)
5-6 large tomatoes
2 eggplants
3 sweet peppers
Salt, chili powder, khmeli-suneli to taste
2tbsp tallow (can be olive oil)
5 garlic cloves
Cilantro, parsley

1. In a pot with thick bottom melt down tallow and then put in layers: cut into rings tomatoes, sweet pepper, eggplant cubes, then chopped in big chunks mutton fillets. Add salt and spices.
2. Repeat the layers.
3. Stew until mutton doneness, without stirring. Tomatoes will be juicing, so the dish wonít burn.
4. When done, switch off, stir the ingredients, add garlic and many greens (cilantro for sure).

Can also cook Caucasian chahohbili. May post it here, if interested.
Reply With Quote
  #160   ^
Old Mon, May-07-07, 17:37
Eos's Avatar
Eos Eos is offline
Senior Member
Posts: 343
 
Plan: Paleo/IF
Stats: 165/148/120 Female 164cm
BF:
Progress: 38%
Location: Germany
Default

I often lacto-ferment vegetables (white and red cabbage, cucumbers, carrots, radish, garlic), below e.g. is one of my preferred ways to ferment white cabbage:

Fermented cabbage in Peter the Greatís style
87 oz. white cabbage
2 carrots
2 large onion heads
2 garlic cloves
2 tbsp olive oil
2.5 tbsp salt
3.5 oz vinegar
2 pcs. sucralose (or other sweetener)

1. For pickle solution boil 1L water with salt and sweetener.
2. Shred the cabbage, grate carrot, onion Ė in half rings, mince garlic cloves.
3. Stir all the ingredients, put in a jar or a pot, and pour into olive oil, vinegar and hot pickle solution.
4. Put press on top (I use another jar filed with water), place into fridge. Due in 3 days (to tell the truth, my relatives start to steal cabbage already the next day).

Comment: May skip or lessen sweeteners if prefer sour taste (tho the it's not the Peter's))
Reply With Quote
  #161   ^
Old Tue, May-08-07, 23:11
kallyn's Avatar
kallyn kallyn is offline
Senior Member
Posts: 1,998
 
Plan: life without bread
Stats: 150/130/130 Female 5 feet 7 inches
BF:
Progress: 100%
Location: Pennsylvania
Default date mustard

DATE MUSTARD
---------------
adapted from a book I got from the library called The Philosopher's Kitchen

1/2 cup dates (remove the pits)
2/3 cup olive oil
1/4 cup apple cider vinegar
1/2 cup water
1 tsp salt
2 Tbl prepared mustard (not the bright yellow stuff, please)

blend everything together in the food processor
pour into a small saucepan and heat gently over low-medium heat and let it bubble for about 10 min
serve warm (although cold is ok for leftovers)

This goes great with chicken, especially if you marinate it in a little white wine vinegar/olive oil/celery seed. I imagine you could dip anything in it though (even vegetables), or even thin it with a little water and use it as a marinade.
Reply With Quote
  #162   ^
Old Wed, May-09-07, 10:50
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 45,211
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
Default

Oooh, mustard sauce! I'll have to try this, although it is pretty sugary for my purposes.

My sister and I make mustard a lot, it is a sweet, hot mustard that is awesome with poultry and pork. It makes the nose run, the eyes tear and is SO awesome!

1 Cup of vinegar (I use apple cider, original recipe called for malt but I can't have that now since it contains gluten)
The equivalent of 1 cup of sugar (I use splenda but I'm sure you could find something more paleo)
2 oz of mustard flour (They sell Coleman's in 2 oz cans, or you can probably find it in bulk at a HFS)
3 eggs

Combine all the ingredients with whisk and cook in a double boiler, whisking, until it reaches 160' and starts to get thick.
Put in a container and store it in the fridge.
Reply With Quote
  #163   ^
Old Wed, May-09-07, 12:49
Nelson's Avatar
Nelson Nelson is offline
Senior Member
Posts: 1,096
 
Plan: Organic Dukan Attack
Stats: 132/129.4/116 Female 4' 11"
BF:
Progress: 16%
Location: So. Cal.
Default coconut flour

I have bought some coconut flour and downloaded a bunch of baking recipes to try, but I don't really know what to expect. Can someone with experience baking with CF describe the texture you get? I find almond flour makes a moist, heavy, grainy bread, reminiscent of cornbread. Is coconut flour lighter? Heavier? More or less cake-like?
Reply With Quote
  #164   ^
Old Wed, May-09-07, 13:55
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 45,211
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
Default

Well, oddly enough when I made my bowl muffin with just CF it often comes out with a very cake like consistency. But when I've made muffins or cookies, it comes out extremely dense and crumbly. I suspect it has to do with how much liquid I use. I tend to use a lot of liquid in my bowl muffin and CF absorbs liquid like crazy.
Reply With Quote
  #165   ^
Old Wed, May-09-07, 14:17
Nelson's Avatar
Nelson Nelson is offline
Senior Member
Posts: 1,096
 
Plan: Organic Dukan Attack
Stats: 132/129.4/116 Female 4' 11"
BF:
Progress: 16%
Location: So. Cal.
Default

Quote:
Originally Posted by Nancy LC
Well, oddly enough when I made my bowl muffin with just CF it often comes out with a very cake like consistency. But when I've made muffins or cookies, it comes out extremely dense and crumbly. I suspect it has to do with how much liquid I use. I tend to use a lot of liquid in my bowl muffin and CF absorbs liquid like crazy.


I'll remember that. I almost always end up tweaking any recipe a little, so I will be inclined to add more moisture. Also, I use honey more often than artificial sweeteners, and it is supposed to make the finished produce more moist.

By the way, have you ever calculated the numbers for one of your bowl muffins? You know, calories/carbs/protein, etc?
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off



All times are GMT -6. The time now is 02:18.


Copyright © 2000-2017 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.