Low-Carb Living ~ Caprese Baked Eggs

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Happy Friday the Thirteenth! When I spied this recipe on Pinterest, I KNEW I would be trying it, loving it and blogging it! Thank you to Jessica from How Sweet It Is who's recipe this is. If you are a low-carber like me, be careful of her blog -- LOTS of delicious looking Food Porn there, lol.

I halved this recipe and served it with a salad for supper -- very filling and I will be making it again soon. I used fresh mozzarella pearls (YUM) and basil from my herb garden.
Caprese Baked Egg Cups
(Printable Version)

8 eggs
1 pint grape tomatoes, halved
3-4 ounces mozzarella cheese, chopped
8-10 fresh basil leaves
2 teaspoons cream
salt and pepper, to taste
softened butter

Preheat oven to 350°F. Butter 4 2x3-1/2-inch ramekins. In each ramekin place few pieces of tomato, cheese and basil. Crack two eggs into each and season with salt and pepper, then add 1/2 teaspoon of cream to each egg to prevent them from drying Add a few tomatoes, cheese and basil on top and set on a baking sheet. Bake for 5-8 minutes, then turn on the broiler and bake for about 5 minutes more Watch carefully to determine how runny/firm you want your yolks. Makes 4 servings.

Net carbs per serving: 3


Posting to Michael's Foodie Friday, Honey's Potpourri Friday and Sall's Farm Fresh Friday!

Simple Sunday ~ Black Prince Tomatoes

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Aren't they beauties? I picked these on Friday. I saw that there was another one ripe when I watered yesterday evening -- I simply picked and ate it as I finished my watering chores. This is my first time growing this variety and all I can say is that I am FAR from being disappointed. They have produced exactly what the seed catalog said they would -- An heirloom from Irkutsk, Siberia. The 5-oz tomatoes are found and very uniform; the color is a wonderful deep blackish-chocolate brown (you can tell in contrast to the tee-towel that the color is certainly not typical red). The flavor us as deep, sweet and rich as the color. A unique salad tomato; the plants produce a large crop and early; a good tomato for fine markets.
These particular tomatoes will be making their way into a fine salad with freshly cut basil and the rest of the mozzarella pearls for Sunday supper - what are you harvesting this week? :)


Joining Elaine for her Sunny Simple Sunday and The Tablescaper's Seasonal Sunday.

Low-Carb Living ~ Zesty Lime Shrimp & Avocado Salad

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It is HOT here in Nebraska -- I know most of you are dealing with the same hot and dry weather. Salads have been in order here -- lots of them. I had a different recipe prepared to blog today and then we had this for supper last night -- OH. SO. GOOD. Perfect for these relentless summer days!Zesty Lime Shrimp & Avocado Salad
(Printable Version)

1 lb medium cooked shrimp, peeled and deveined and chopped
1 medium tomato, diced
1 hass avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
Juice of 2 limes
1 Tbsp olive oil
1 Tbsp chopped cilantro
sea salt and fresh pepper

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

The orginal recipe says this is 4 servings -- #1 son and I ate it ALL -- 2 servings came in at 439 calories and 6.25 net carbs (stats figured at Fatsecret) -- very filling and DELICIOUS!! I will be making this again and again as we serve out the dog days of summer.
When I use a recipe that I have gleened from the interenet, I always try to give the original poster credit -- well, this recipe is all over the net and I am not sure it's origins except that I kept seeing that it is a Weight Watchers recipe -- if that is so, THANK-YOU Weight Watchers for a GREAT LOW CARB recipe :)

Sharing at Michael's Foodie Friday, Honey's Potpourri Friday and Sall's Farm Fresh Friday!

Cookbook Review ~ Quail Ridge Press & A GIVEAWAY!

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I was contacted by Quail Ridge Press awhile back and asked if I would be interested in doing some reviewing of new releases for them. I get these requests now and again and most I just pass by. THEN I realized I have a book by this publisher -- Best of the Best from Minnesota Cookbook -- it was long ago a gift from a group of gals I worked with when I lived in Minnesota -- it was my going away gift when I moved to Nebraska in 2006. I have LOVED that book and use it often - my friends left me notes all thru the book and I love flipping thru and seeing those sweet messages. Based on my feelings for that book, I gladly signed on to review their TWO new titles.

First up is ---
 Hall of Fame of Southern Recipes
Hall of Fame of Southern Recipes is FULL of GREAT Southern recipes like Baked Vidalia Onion Dip , Chocolate Cream Supreme, Key Lime Cake, White Chocolate and Lime Mousse Cake and what Southern cookbook would be complete without a version of Red Velvet Cake. I was so impressed with the content of this book. I needed to plan a little get-together to *celebrate* my porch being completed. This book looked to be the answer to *what to serve?*  -- don't all Southern houses have BIG porches?, lol. I choose a couple things that would fit into my low-carb lifestyle and then some yummies for those who don't have to watch their carbs so closely. My menu, Mint Fruit Tea, Cool Benedictine Soup, Boursin Cheese (homemade) with Crudite & water crackers and Cheese Puffs with Chicken Salad - a perfectly refreshing light meal for a summer get-together. I even dug out my vintage snack dishes - the cold soup was PERFECT in the punch cups! Super easy recipes and everyone raved about the yummy food. A TOTAL success!


Mint Fruit Tea
Hall of Fame of Southern Recipes
(Printable Version)

2 long steams of mint
Grated rind of ½ lemon
Grated rind of ¼ orange
4 tea bags or 2 Tbsp loose tea
2 cups boiling water
1/3 cup sugar (you can substitute a no-calorie sweetener)
3-3/4 cups cold water
Juice of 1/2 orange
Juice of 1/2 lemon
Slices of lemon and orange for garnish
Sprigs of mint for garnish

Combine stems if mint, grated rinds, and tea in a heat-proof pitcher or teapot. Pour boiling water over all. Steep 2 minutes. Put remaining ingredients into large pitcher or jar. Strain steeped tea mixture into pitcher and blend. Cool, and pour into tall glass of ice. Garnish with thin slices of orange or lemon and sprigs of mint. Serves 6-8.

Cool Benedictine Soup
Hall of Fame of Southern Recipes
(Printable Version)

3 medium cucumbers
3 cups chicken broth
2 cups sour cream
3 Tbsp white wine vinegar
2 tsp garlic salt
Several drops of green food coloring
Chopped almonds for garnish

Peel cucumbers and cut into chunks. Puree in food processor. Combine with chicken broth, sour cream, vinegar and seasonings; tint a light green with food coloring. Chill. Serve cold, topped with almonds. Serves 6.

Boursin Cheese – Home Style
Hall of Fame of Southern Recipes
(Printable Version)

8 ounces whipped butter, softened
16 ounces cream cheese, softened
2 cloves garlic
1/2 tsp oregano
1/4 tsp basil
1/4 tsp dill weed
1/4 tsp marjoram
1/4 tsp black pepper
1/4 tsp thyme

Place butter and cream cheese in large bowl of an electric mixer or food processor. Beat at high speed until smooth and fluffy, stopping motor often to scrape down sides of bowl with rubber spatula. Add remaining ingredients, and continue to beat until well combined. Pack into containers and allow to mellow for at least 12 hours in refrigerator before serving. Serve cold with crackers or crudite.

Note: Okay to prepare in advance: if wrapped airtight, this will keep for 2 weeks to a month. Do not freeze. Fluff before serving.

Cheese Puffs with Chicken Salad
Hall of Fame of Southern Recipes
(Printable Version)

4 Tbsp butter
1/2 c boiling water
1/2 c all-purpose flour
Dash of salt
2 eggs
1/2 c shredded Swiss Cheese

Melt butter in boiling water. Add ¼ cup flour and a dish of salt. Stir rapidly until mixture leaves side of pan and forms a ball that does not separate. Remove from heat and cool slightly. Add eggs, one at a time and beat until smooth. Stir in cheese. Drop from a teaspoon onto a greased baking sheet, and bake in a 400°F oven for 20 minutes. Cool. And split. Fill with Party Chicken Salad. Unfilled puffs make be kept in freezer.

Party Chicken Salad:

2 c chopped, cooked chicken
1/4 c minced celery
2 Tbsp minced green onion
2 Tbsp mined pimentos
2 Tbsp white wine
1/4 c mayonnaise
1/2 tsp salt
Dash of pepper
1/4 tsp lemon juice
1/4 c sliced almonds

Mix chicken with celery, green onion, pimentos, wine, mayonnaise, salt, pepper, lemon juice and sliced almonds. Fill puffs with chicken salad. Yields: 10-12.

 

The second book I am reviewing is ......
 Skinny Ms. Slow Cooker

Skinny Ms. Slow Cooker includes 210 pages FULL of the most scrumptous looking recipes, ALL Healthy Lifestyle geared  -- included are  Spinach and Mozzarella Frittata, Spicy Chili with Fire-Roasted Tomatoes, and Ranch Turkey Sliders . EACH recipe has a beautiful color photo and a side-panel that includes all the nutritional data -- carbs included and you know that is important to me, lol.

First on my list is Steel-Cut Oats w/Peaches and Honey -- Once you go steel-cut, you won't go back AND the best way to prepare steel-cut oats is the slow-cooker. I served this to my company and my Dad talked about it the rest of their visit....very, very yummy! I doubled this recipe to feed my crowd and served with whipped cream and cinnmon for the top.

Steel-Cut Oats w/Peaches and Honey
Skinny Ms. Slow Cooker
(Printable Version)

1 c steel-cut oats
2 ripe peaches, peeled, seeded and sliced into 1-to-inch pieces
1/2 tsp cinnamon
1/4 tsp ginger
2 Tbsp honey
1 tsp pure vanilla
2 cups water
2 cups 1% milk (I used unsweetened almond milk)

Add all ingredients to the slow cooker, and stir to combine. Cover, and cook on LOW for 2-2-1/2 hours, or until desired consistency is reached. Yield: 13 1/2-cup servings. 81 calories/13 net carbs per serving.

Next was Garlic Lover's Chicken -- The name says it ALL. This dish was yummy -- I doubled it -- again, I was feeding a crowd and I thought a fight might erupt over the leftovers the next day, lol -- I served fresh green beans and a salad on the side. Very simple, healthy and took little time so I could spend more time enjoying my visitors.


Garlic Lover’s Chicken
Skinny Ms. Slow Cooker
(Printable Version)

20 cloves garlic, chopped (YES, that does read TWENTY)
1 tsp olive oil
4 ounce mushrooms
1 c low-sodium chicken broth
2 Tbsp organic cornstarch
2 large boneless, skinless breasts
1/2 c unsweetened almond milk

In a large frying pan, sauté chopped garlic in olive oil over medium-heat. Add mushrooms, and continue to sauté until mushrooms become soft. Pour broth into slow cooker, and whisk in cornstarch. Add remaining ingredients and stir briefly to combine. Cover and cook on HIGH for 4-5 hours. Yield: 4 servings. 199 calories/9 net carbs per serving.

Okay, Quail Ridge Press very generously provided me a copy of these book for review -- they ALSO provided a second set for me to giveaway to one of my dear readers. I've combined that with a HAND-EMBROIDERED Faithfulness Farm, fully reversible APRON & TEE-TOWEL set.

Enter to Win at Faithfulness Farm Blog

The drawing is open to ALL Faithfulness Farm Followers (new followers included) -- as a follower you've already been entered AND as a bonus entry, leave me a sweet comment on this post. A winner will be drawn on JULY 31th.

You may also enter in to win a copy of Skinny Ms. Slow Cooker from Quail Ridge Press -- their drawing will also be on July 31th. Thank you Quail Ridge Press -- I enjoyed the opportunity to review these terrific new releases!!

Low-Carb Living ~ No-Sugar Ketchup & Variations

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QUICK reminder -- Have you entered in the GIVEAWAY I am hosting for Quail Ridge Press? -- TWO great new release cookbooks and a Faithfulness Farm Apron/Tee Towel Set -- if not, ENTER  HERE -- the drawing will be July 31st!!
Ketchup -- well the truth of the matter is IT IS FULL OF SUGAR. I have for the most part opted to live without ketchup since my Low Carb journey began and for the most part, I didn't think I missed it. Well, now that #1 son is camping out in my basement and has decided he wants to try the low carb *thing* (he is doing very well at it), he whined asked for ketchup for his eggs (YUCK, lol). I knew Dana Carpender had a recipe in 500 Low-Carb Recipes so I figured I'd give that a whirl.In Dana's recipe, you assemble the entire thing in the blender. I've made ketchup before and always cooked it. I decided that would be what I did in this recipe too. I sauteed  the onions in the tiniest bit of olive oil and then added the rest of the ingredients and heated until it boiled (put a lid on it as it will splat and get you). Then I used my immersion blender to the ketchup-ie consistency. Boy that stuff smelled GOOD when cooking. Made me want hot dogs - so we grilled some and I can honestly say I HAVE MISSED KETCHUP -- not any more. This recipe is terrific and I will make sure to keep it on hand. Since making this recipe, I have also used this as the base for Dana's Cocktail Sauce for shrimp, Dana's Steak Sauce, 1000 Island Dressing/Sauce for burgers and am now playing with making a BBQ sauce using it as the base -- don't quite have that one right yet but will keep you posted.

Dana's No-Sugar Ketchup

500 Low-Carb Recipes
(Printable Version)

2 - 6 ounce cans tomato paste
1-1/3 cup cider vinegar
2/3 cup water
2/3 cup Splenda
4 tablespoons minced onion
4 cloves garlic
2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon pepper
1/2 teaspoon guar or xanthan*

Just throw everything in your blender and run, scraping down the sides from time to time, until the onion and garlic disappear. Store in a snap-top container in the fridge, and use just like any ketchup.

* this item is not essential but makes your ketchup a little thicker and helps keep the water from separating out if don’t use it quickly. I was able to find packets of xanthan by Hodgson Mills at my local Wal-Mart store.

Makes 3 cups, or 24 servings of two tablespoons, each with: 18 Calories; trace Fat ; 1g Protein; 5g Carbohydrate; 1g Dietary Fiber

Low-Carb Steak Sauce
500 Low-Carb Recipes
(Printable Version)

1/4 cup Dana's No-Sugar Ketchup (see above)
1 Tbsp Worcestershire sauce
1 teaspoon lemon juice

Combine well and store in an airtight container in the fridge.

Yield: 5 servings of 1 Tbsp, each with 2.25g of carbohydrates, a trace of fiber and a trace of protein

Cocktail Sauce
500 Low-Carb Recipes
(Printable Version)

1/4 cup Dana's No-Sugar Ketchup (see above)
1 tsp prepared horseradish
2 or 3 drops Tabasco
1/2 tsp lemon juice

Just stir together and DIP!

Yield: 1/4 cup, with 10 grams of carbohydrate, a trace of fiber and a trace of protein in the whole batch.

Posting to Michael's Foodie Friday, Honey's Potpourri Friday and Sall's Farm Fresh Friday!







Grilled Edamame with Sea Salt

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I'll never turn down a bowl of Edamame. In fact, I can make a whole bowl of it disappear pretty darn fast at a sushi restaurant. There is something about grilling it that takes it to a sublime level. It brings out a smokey and earthiness flavor in the beans. I grilled my mine on a stove top grill. If you decided to try this on a traditional grill, I highly suggest that you use a veggie basket. You don't want all your lovely edamame to end up on the bottom of your grill. 

Grilled Edamame:1 package of edamame 2 tablespoons olive oil1 teaspoon sea salt
Directions: Cook edamame according to the directions on the package. Add edamame to a bowl and pour in the olive oil. Toss beans until they are completely covered in the oil. On a stove top grill, cook until grill marks appear, turning several times. Sprinkle with sea salt when you are ready to serve.
Enjoy!


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Mixed Green Salad with Lemon Tahini Dressing

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Lately I've been on a Gluten Free, Dairy Free and Sugar Free meal plan. Diet is such an ugly word. I'm doing this more for health reasons and not to lose wight. Hey, if I happen to drop some pounds that is great. There are so many "detox" diets out there. The problem in my opinion is that if you detox for two weeks and then go back to eating pizza and hamburgers you are not really accomplishing anything. Eating healthy has to be a lifestyle change. It is time consuming and can be expensive. If you do not eat all the veggies in your fridge within a week then mostly likely they will go bad. Processed food last longer, is easy and cheap. The bad thing is processed food is not living food. It is not full of vitamins and minerals. I have to be honest, I cheat on my meal plan. Sometimes I want to have a burger or a slice of pie. If I cheat, it better be good, like an Angus burger or a pizza cooked on a wood burning stove. Ok, I'll get off my soapbox.


Mixed Green Salad:
I head of red leaf lettuce, washed and shredded1 carrot, peeled and sliced2 tablespoons unsalted sunflower seeds1/4 cup cherry tomatoes1/2 avocado, sliced


Lemon Tahini Dressing:
1 tablespoon tahinijuice of 2 lemons1 teaspoon thyme leaves 1 clove garlic, minced1/4 cup olive oil
 Mix ingredients together in a small bowl and drizzle over the salad. 


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Pico de Gallo

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I tend to think of "pico" as having fresh tomatoes and hot sauce or picante as a cooked salsa using fire roasted or cooked tomatoes. At some Mexican restaurants in San Antonio, you will be offered both with your meal. When I saw some beautiful cherry tomatoes at a farmer's market, I knew exactly what to do with them. Make pico, of course! This is one of those sauces that gets better the longer it sits in the fridge.

Pico de Gallo
2 cups cherry tomatoes, washed, stems removed, chopped1 jalapeno, seeds removed and finely chopped1/4 cup onion, finely chopped2 cloves garlic, peeled and finely chopped1/4 cup cilantro, washed and finely choppedjuice of half of a medium size lime salt and pepper to taste  Combine all ingredients into a bowl. *OR add ingredients into a food processor and puree until chunky*

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Huevos Rancheros

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 When my husband and I were on our honeymoon in Mexico, I pretty much ate this everyday. The hotel that we stayed at was not all inclusive, but did include this on their complimentary breakfast menu. It was delicious! Even though this is a favorite for me, I've never made it at home. I've substituted the standard lard laden refried beans for healthier refried black beans. I don't feel so bad when eating this dish since I can count the egg and beans as protein. The avocado also provides some healthy fat. 

Huevos Rancheros
4 corn tortillascanola oil for frying1 can black beans, drained1 teaspoon cumin1 fresh or pickled jalapeno, seeds removed1 tablespoon butter1/4 cup whipping cream4 eggs2 avocados, slicedpico de gallo or salsa sour cream and cilantro for garnish
Heat canola oil in a skillet on medium heat. Place corn tortilla in skillet and fry until edges start to turn brown. Using tongs, flip tortilla and fry on the other side. Remove tortilla and place on a plate covered with a paper towel. 
In a food processor or blender combine 1 can black beans, cumin and jalapeno. Puree until smooth. In a skillet heat 1 tablespoon butter on low to medium heat. Add pureed beans. Whisk in whipping cream.
In a non stick pan cook egg sunny side up. If you do not have a non stick pan add butter to pan before cooking egg.
Assembly by spreading refried black beans onto the fried corn tortilla. Add cooked egg. Garnish with sliced avocado, pico or salsa and sour cream.
Enjoy!

*Serves 4 -  one per person *Pin It

JEEVA IN "MUGAMOODI'

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BY KARPAGAM THYAGARAJAN

At a time when a guessing game on the story of 'Mugamoodi' is on, Mysskin's next venture starring Jiiva in the lead role which is touted to be a 'super hero' subject, we have an official version on the 'mega-budget' film.
"The story of the movie is based on the theme of the superhero that lies dormant in every human. Destiny pushes a love-struck young man into a dangerous world of adventure", says a source from UTV Motion Pictures, which is producing the movie.
They also say: "How he fights the evil incarnate and becomes the savior of society forms the rest of the story of Mugamoodi". Meanwhile, the pre-production on the project is already in progress.
In the meantime, UTV is currently busy with works related to the release of Vikarm-starrer 'Deiva Thirumagal'. The movie directed by Vijay, co-produced by Sree Rajakaliamman Medias and UTV Motion Pictures and will release across 350 screens in India July 15.

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Reminder: Cookbook & Apron Set GIVEAWAY Closes Today!

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Good Morning! Hoping that you are surviving the heat and drought that seems to have everyone in it's grip. I've given up on some of my potted plants that were not fairing so well. We were blessed with a little rain yesterday -- praying for more.

I wanted to issue a reminder that TODAY is the last day to enter in for the Quail Ridge Press Giveaway -- 2 GREAT new titles and a Faithfulness Farm Apron/Tee-Towel Set. Enter HERE. Drawing is later tonight :)

Bad, Bad Blogger!!

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The BAD Blogger!!

Yep, that would be me - away from my blog and my blogging friends for the last week. Shame, shame on me! Wish I could tell you I was out having fun somewhere BUT that was not the case. Blogger caused me some grief and I wasn't able to log on AND more importantly, I had some family issue to deal with. One of my dear children is facing some of life's difficult moments. Please hold us up in prayer -- this too will pass but when you are young, you don't always have the life experience to know that. Thank you for both your understanding and your prayers. I will be catching up on my blog visiting this week!

I did not get the winner of the Quail Ridge Press GIVEAWAY posted. Thanks for everyone who entered in and all the nice comments that were posted. And BIG thanks to the wonderful folks at Quail Ridge Press for providing the books for review and giveaway (they are sending me another book for review so watch for that).

Without further delay..........................................
The LUCKY winner of this giveaway is
Kimberley from Kimberley's Front Porch (I thought it fun that Kim was the winner and her blog is named Front Porch and my review was my Front Porch party -- too fun!!)
Congratulations Kim :)
Thank you to my daughter for always tallying up all the entries and determining the winner for me!






Low-Carb Living ~ Parmesan Squash Bake

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We're getting to THAT time of year -- you know what time I am talking about -- when you don't dare leave your car unlocked for FEAR that someone will put a bag of zucchini in it for you :)
Yep, you plant a zucchini and you can easily feed a neighborhood -- one plant can certainly give you zucchini overload. If you've had your fill of frying them, baking them, grating and freezing them and have made fritters, muffins, breads and such, may I suggest a WONDERFUL low-carb recipe that will make you wonder WHY you've not planted more!!

Parmesan Squash Bake
(Printable Version)

2 medium green zucchini
2-3 medium yellow zucchini or summer squash
1/2 medium sweet yellow onion, sliced
1 cup grated Parmesan cheese
1/4 cup extra virgin olive oil, divided
2 cloves garlic, minced
sea salt to taste

Preheat oven to 350°F. In a small pan, heat about 1 tbsp of olive oil. Slice onion and saute the until soften, about 7 minutes. Add the garlic and sautee for another minute or so. Place the onion/garlic mixture into the bottom of a 9x9 baking dish. Slice the zucchini and squash into thin slices. Layer them into 4 rows across the dish, covering the onions. Slowly drizzle the olive oil over the pieces until they are evenly coated. Sprinkle with sea salt and freshly cracked pepper. Bake for 30 minutes, uncovered. Sprinkle the Parmesan over the top and bake for another 15-20 minutes, or until the squash is soft and the cheese browned. Serves 6.

Net carbs per serving: 4.5 (170 calories)

Low-Carb Living ~ Smoky Low-Carb Barbecue Sauce

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With #1 son camping out in my basement, he has taken over a lot of the cooking -- that means most everything is being grilled -- no complaints from me. He is doing so well on the low-carb diet and inspiring me everyday with his creations. Last weekend he wanted some BBQ sauce to slather onto ribs -- YUM. I dug out my trusty copy of 500 Low Carb Recipes book by Dana Carpender -- this was excellent. He plans to do ribs again this weekend :)Smoky Low-Carb Barbecue Sauce
Dana Carpender’s 500 Low Carb Recipes
(Printable Version)

1/4 cup butter
1 small onion
2-3 cloves garlic
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon pepper
1-1/2 cups water
1/4 cup cider vinegar
1 Tbsp Worcestershire sauce
6 ounce can tomato paste
1 Tbsp liquid smoke

Chop onion and garlic in food processor until well minced. Saute onion and garlic in butter until softened in a medium pot. Mix in all the other ingredients except the tomato paste and liquid smoke into onion, garlic mixture. Bring to a light boil, then simmer 20 minutes. Whisk in the tomato paste and liquid smoke. Simmer an additional 10 minutes. Makes about 2-1/4 cups of very yummy sauce. Can be frozen .

Per 2 Tablespoons: 61 Calories; 5g Fat; 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Low-Carb Living ~ Bok Choy & Bacon and The Skinny Rules

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Hoping you've had a wonderful week. Mine was busy, busy, busy - hoping for some down time over the weekend. On a sad note, next Thursday is my last one off for the season. I'll go back to working a 5 day week after Labor Day weekend. While I am looking forward to getting an extra hour of sleep each morning, I am sad to be losing my day off during the week.

I am always on the look out for recipes that showcase low-carb foundation vegtables in a new (to me) way. This week Bok Choy was on sale - I went in search for something *new* to do with it. I combined a couple different recipes and came up with this one -- very, very yummy. Spicy and smoky flavors go so well with greens.
Bok Choy & Bacon(Printable Version)
4 slices bacon, chopped
2 pounds bok choy
1 tsp olive oil
1/2 small red onion, sliced
1/2 tsp red pepper flakes
1 tsp minced garlic
salt and pepper to taste

Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one Tablespoon of the dripping in the skillet. Add the olive oil, onion slices, red pepper flakes and garlic. Cook, stirring over medium heat until the onions are starting to be tender. Add the bok chop and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok chop is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt and pepper. Yields: 4 servings.

Each serving 97 calories, 6.6g carbs, 4.6g fiber = 4.0g usable or net carbs.

I also wanted to share The Skinny Rules with you this week. Bob Harper of Biggest Loser fame has a new book out. Now honestly, I have not read the book BUT I did see a copy of his *RULES*. I really thought that they both made a lot of sense AND were pretty adaptable to a low-carb lifestyle. I have them printed and next to my desk at work, on my bathroom and bedroom mirrors. I thought them helpful enough that I'd pass them along to you. Happy Weekend Wishes!!

Posting to Michael's Foodie Friday, Honey's Potpourri Friday and Sall's Farm Fresh Friday!

Shaving Cream Art

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 This a fun kids craft using shaving cream and paint. Hudson's preschool class made these, however they did it when Hudson was out sick with chicken pox. So I thought I would try it at home! It reminded me of the Milk Art Craft I did with Hudson a while ago. However, with this one you are actually able to keep your designs on paper!
  You will need:Shaving cream, afew different colored paints, old cookie sheet or tray, white card stock paper, toothpicks, and a spatula.
 First spray the shaving cream onto the cookie sheet.
 Then spread it using the spatula to be about the size of your piece of paper.
 Squeeze the paints onto the shaving cream. You can experiment with how you place them.
 You can make dots, lines, or swirl is around. How you place the paint can change how your picture looks. 
 Using a toothpick swirl the paint around in the shaving cream. 
 It should look something like this!
 Then place your paper on top of the designs. Press down gentle so all the paint touches the paper. 
 Peel the paper off and it will look like this. Using the spatula scrape the shaving cream off of the paper. 
 Then you will have your paper with the swirly designs on it! Let it dry and then you can use the paper for another fun craft.

Max's Monster Birthday Party

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I am finally getting around to posting the pictures from Max's 1st Birthday Party. We had a small party for him, that was Monster themed. Since his birthday is right around Valentine's Day I incorporated a little bit of a Valentine's Day theme too. We had a great time celebrating with family and friends, this last year has flown by! Balancing two kids has been a challenge, and we are still adjusting to the changes. But Max has brought lots of joy and laughter into the family and I look forward to watching his funny little personality continue to grow!

 Paper Straws are available in my shop!
 I made the monster eyes by gluing the Wilton edible eyes onto toothpicks to stick in the chicken fingers.

We have really been trying to eat healthier and so I tried my best to keep the party food and drinks healthy too. Whenever I throw a party I tend to have a lot of junk food...Which we really try not to eat much, but I tend to serve it at parties! Junk food is easier, not much prep for some of it, and usually for parties you want lots of artificially colored foods to make the party look colorful and fun. However, I have noticed a link to Hudson's behavior when he eats artificially colored foods. I tried to make the food colorful by choosing healthy fruits and veggies! Here is what we ate:

• Veggies with Cashew Dill Dip
• Baked Chicken Fingers with Wheat Germ and Flaxseed - Lil' Monsters
• Baked Sweet Potato Fries - Monster Fingers
• Organic Grape Juice Jello cups with Fresh Blueberries - Monster Eyes
• Carrot Lemonade
• Strawberry Peach Smoothies
• Carrot Cake Cupcakes
• Raw Brownies

 Kid's got to build a monster with play dough, pipe cleaners, and googly eyes.
 How Many Monster Eye Can you Count?The jar was filled with red sprinkles and googly eyes for the kids to count.
 We had a bubble maker on in the backyard and some homemade heart bubble wands.
 We had "Monster Foot" relay races! Using pillow cases the kids had to jump like a monster with one foot down the grass and back until their team was done. It was really cute to watch them cheer each other on.
 I love this picture of Max carefully picking at the sprinkles on his birthday cake! I have to mention also that his adorable knitted monster hat is made by Heather's Hook Nook. Heather makes all kinds of precious knit hats and can even customize colors and designs! 
 The kids made each other Monster Valentines that I had ordered from Oriental Trading. I also ordered monster bags for each child and moster lollipops to take home.
 The kids took home their valentines, lollipops, and handmade monster dolls. I found the monster doll template from One Charming Party.