Poached Egg, Sweet Potato Breakfast Bowl April 5, 2015

Fat 7.7 | Carb 18.3 | Prot 10.6 | Cals 187

 

Nice and colorful breakfast this Easter morning!  AND, the nesting blue jay’s eggs are gorgeous.

Poached Egg, Sweet Potato, and Veggie Breakfast

1 slice turkey bacon, cooked
1 egg
1/2 cup fresh spinach
1/4 cup diced sweet red peppers
2 scallions, diced
1/2 cup leftover roasted sweet potato

Start the poaching water.  Directions for poaching the egg can be found here:
https://locarbjabberwockey.wordpress.com/?s=poached

Sweet potato recipe is here:
https://locarbjabberwockey.wordpress.com/2013/06/22/roasted-chicken-thighs-with-sweet-potatoes/

Get the egg into the poaching water…

Add potatoes, scallions, and sweet red peppers to a non stick pan that has been lightly sprayed with olive oil (I have a Misto) over medium high heat.  Saute until potatoes are warm all the way through. At the same time you can toss the turkey bacon into the pan, it just needs to be browned.

By the time the egg is done poaching the potatoes, veggies and bacon should be done.  Add salt and pepper to taste.

Low Carb Mini Pizzas ! July 14, 2013

Fat 12.96 | Carbs 8.60 | Prot 17.45 | KCals 212

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We have an abundance of squash coming from the garden right now, what to do !  I started digging through Pinterest to see if anything looked good (honestly I am not a fan of squash, but my gardening hubby is).

So, I stumbled across a few promising recipes.  This one comes from Kalyn’s Kitchen.

The end product is pretty darned tasty….and for those of you missing pizza while low carbing, this might hit the spot.  I grilled my zucchinis, and had to store in the fridge while I waited for my cheese to defrost (you can buy mozzarella on sale and freeze – it does fairly well).

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Low Carb Mini Pizzas

1 large squash, cut into 1/4″ thick rounds
Pizza Sauce (I used Ragu)
1 oz mushrooms, sliced into thin strips
1.5 oz shredded mozzarella
8 slices turky pepperoni
Kosher salt

Lay the zuke rounds on a baking pan, and sprinkle both sides with Kosher salt.  Let sit for about 30 minutes.  It’s amazing how much moisture you will extract.  Pat dry with a towel.

Light Barbeque, and set to high.  BBQ the zukes until you get nice grill marks, turn, do the same for the other side.  If your BBQ is super hot/dry, you can spritz the zukes with a little olive oil before placing on the grill.

Lay your grilled zukes out on a baking sheet, add the pizza sauce, mushrooms, pepperoni, and cheese to each mini round.  Broil for about 2 minutes – they are done when the cheese is bubbly and slightly brown.

Makes one serving, but can easily be adapted to make two entire sheet pans, AND, you can add YOUR favorite toppings.

Super Easy Shrimp Salad

cals: 429kcal | fat: 28.85g | carbs: 14.64g | prot: 30.80g

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I had this lunch three times this week.  It’s very quick (5 minutes to prep/cook), satisfying, and held me from 11:30 am to about 6:30 pm — No need for a mid-afternoon snack to tide me over to dinner with this one…

Super Easy Shrimp Salad

20 medium shrimp (mine were pre cooked/frozen)
1/2 an avocado, sliced
1 medium tomato, diced large
1 Tbsp. butter
Salt, pepper, garlic powder to taste

Defrost the shrimp in the microwave for about 45 seconds.  Meanwhile melt the butter over medium-high heat.

Drain off water from shrimp and sautee for about 3 minutes (adding salt, pepper, garlic powder to taste).

Shrimp are ready once the butter forms a nice crust on them.  Serve over tomato and avocado.

Garden goodies. July 9, 2013

The Jabberwock has been off vacationing for the last 11 days, and is finally back home!  Four days of boat camping plus 7 days of houseboating did take a toll on my way of eating.  Read S’mores, chips, bagels, sandwiches ….the list goes on.  The good news is that the garden didn’t die off while we were gone, and the better half harvested some cute purple potatoes today and stunted red onions.

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Recipe is very simple…thinly slice the potatoes – I used a mandolin slicer.  Over medium heat melt 3 Tbsp. butter, add potatoes and thinly sliced onion.  Sprinkle with garlic powder, thyme leaves, and paprika.  Cover and cook for about 10 minutes.  Remove cover and turn potatoes.  Cook for another 10 minutes, sprinkle with a bit of Kosher salt and serve.

Back to Basics: Part 5 June 5, 2013

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Breakfast

• One egg + one egg white
• spinach
• sweet red pepper
• salsa
• strawberries

Lunch

• Half a cup of salted/roasted sunflower seeds
• Two slices deli turkey meat

Dinner

• Vegetarian Spaghetti Sauce
• Yellow squash “noodles”
• Roasted asparagus
• Spinach
• Hard boiled egg
• Cucumber
• Sweet red pepper
• Tomato
• Celery
• Jabberwock’s Creamy Garlic Ranch dressing

Back to Basics: Part 2 May 30, 2013

Lunch

• 3 oz Turkey breast cutlet pan fried with a spritz of olive oil, diced red sweet peppers, and a Tbsp. of white wine. (salt and cracked black pepper added as seasoning)
• Spinach Salad, tomato, diced sweet red peppers and Jabberwock’s Garlic Ranch dressing

Snack

• 2 cups steamed broccoli with 1/4 cup mushrooms sauteed in a spritz of olive oil.  Topped with 1/2 Tbsp. butter
• 1 cup cubed cantaloupe

Dinner

• Herbed baked Cod (recipe adapted from Herbed baked Tilapia)
• 1 cup steamed broccoli and cauliflower florets, with 1/2 Tbsp butter