I haven’t been posting much here, because I’ve been cooking pretty boring-ly.
For example, this weekend: chopped Romaine with baked low-carb tortilla strips (slice tortillas, spray oil on cookie sheet, spray additional oil on top of strips and salt, bake at 300 degrees Fahrenheit for fifteen to twenty minutes); sliced avocado and tofurkey Italian sausage. I also cheated at making a Caesar dressing last week (used mayonnaise instead of raw eggs and oil) and we had big Caesar salads with Italian sausage on the side (I took the sausage out of its casing and crumbled it into a non-stick pan, then cooked it through). Michael also made the waffle recipe here (minus adding the batter to the frosting, because food safety), we split one waffle – and it was good (the waffles were surprisingly fluffy and dense; the frosting was glorious, and Michael made extra frosting for me).
Last night, we had eggs scrambled with green peppers and cremini mushrooms, topped with nacho cheese sauce, chopped tomatoes and avocado. It was a supremely easy meal. Tonight, I’m making the Italian wedding soup again, since I have a bunch of curly kale to use up.
Truthfully, I haven’t been taking many pictures of my meals, which I intended to do when I started. I will try to get better about that – especially since most of what I’m trying to show is that a low carb diet can include a wide variety of foods and the way I’m cooking is truthfully not all that different from how I cooked when I ate vegan (I actually find myself panicking about cooking a protein, but vegetable “sides” come easy to me).
There’s a few recipes in the pipeline to post: pan-fried tofu and veggies in peanut sauce; Michael’s low-carb baked crab cakes. And I’ll be experimenting with some more baking and possibly candy-making for the holidays.