Steak and Potatoes (Cauliflower)

I keep seeing all these recipes for delicious cauliflower mash and every time I try to make them at home my cauliflower comes out lumpy or runny.  I finally got one together that I'm happy enough with to share, although I have to admit that it is still a work in process.  I've always been a big believer that you don't need a bunch of expensive kitchen equipment to be a great home cook and that includes a food processor, but this one might break me.  If anyone has advice on how to get creamy, smooth cauliflower mash without a food processor I would really appreciate it!

Anyway, this mash and steak night was yummy.  I found a massive ribeye at the grocery store that I pan fried and the awesome boyfriend and I were able to split.  Yum.  

Work Breakfast

When I first started working at my office I thought it was strange that everyone cooked their food.  I'm not talking about a microwave here although we do have one that gets used sometimes.  We have a hot plate and a toaster oven and people make gourmet meals in our tiny kitchen.

Now that I've been working at this job for about a year I have completely assimilated and grown to love my awesome work lunches, but it took some getting used to.  If I ever leave and have to go back to the land of sandwiches and microwaved leftovers I don't know what I'll do!

This omelette was made my sauteing mushrooms in olive oil and then setting them aside to drain.  Then I scrambled two eggs with some heavy cream and let them cook in a small pan until they were toasty brown on one side.  I added the mushrooms and a slice of American cheese to the middle, folded the whole thing over, and served with steak sauce.  How much better does this look than your microwave oatmeal?

Did someone say free audio books?

image via

I am in the midst of my last week of classes!  Don't celebrate too hard, it's not my last week ever, but it is the last week of this semester.  My professors this fall have been wonderful, but very demanding, and I am glad that I can see the light at the end of the tunnel.

I spent most of this weekend working on a presentation that I'm making this evening.  It is awesome and worthy of an A, but I did get so busy tweaking it that I forgot to upload my pictures.  Fear not fellow foodies, because I do have something to say.  

image via

I just started reading Water for Elephants by Sara Gruen, and it is AWESOME!  The characters are well developed and complex.  It has some dark parts, so make sure that you have your tissues handy, but there are several funny moments as well.  I hear that the movie was also good so maybe I'll check that out once I'm finished.

I want to mention that I downloaded this book for free from my local library.  In North Carolina, everyone who has a library card is eligible to download audio books and eBooks.  I imagine that there is something similar set up in other states as well.

You have to download a software called Overdrive Media to be able to access the audio book files.  You are allowed to download up to four at a time and after the lending period they will expire automatically and you can delete them from your computer.

To get started just stop by your local library and get a library card.  They will be able to help you navigate the digital library there.  Audio books from iTunes are generally around $25 so this service represents a huge savings for me.  I also like to listen to lighter, funnier things when I am working out.

image via

I'm also reading Holidays on Ice by David Sedaris, but that one is a paperback so I have it by my bed.  It is the hilarious memoirs of the time that he worked as an elf at Santa's Village at Macy's.  It's only about 150 pages so if you're looking for something light and quick to get you in the holiday spirit, this would be a good pick.

What are you reading?  I'm always looking for a new page turner.

I'm going to upload my pictures like a good little girl and return tomorrow with more delicious low carb recipes.  Until then, happy reading!

Leftover Dump: Burrito with Queso

Hey friends!  Remember the Low Carb Nachos from a few days ago?  Whenever I'm going to make seasoned ground beef for a dish I always make more than I need.  To make the nachos I browned the beef, drained it, and then stirred in a can of chopped green chilies and a packet of taco seasoning.  I was able to recycle the ground beef mix and the leftover queso for a stellar work lunch.

I started with a Low Carb, High Fiber tortilla  from La Tortilla Factory.  I added about a Cup of seasoned ground beef and topped that with a few spoonfuls of salsa from a jar.  Then I warmed the whole thing in the microwave and served alongside queso (also from a jar) and sour cream.

I like to flip through food and health magazines at lunch.  Today's read was Prevention, which I really like because it's small enough to fit in a purse and therefore gets to go lots of places with me.

Leftover Dump: Steak Salad

Are you noticing a pattern?  Everything is good over arugula.  A lot of these dishes that cook in their own sauces don't even need a salad dressing.  This steak salad was made with the last leftovers from the Steak and Tomato Saute from a few days ago.

I added a handful of arugula to a plate, then heated up the steak saute mix in the microwave, and topped with cheese straight out of the bag.  The cheese got a little melty over the hot steak.  I skipped the dressing on this one.

If you're going to make the Steak and Tomato Saute I highly recommend making a big enough pot to eat on for a few days.  I was able to turn this dish into several different meals.

Cranberry Peach Compote with Cream

I really like cranberries.  You can only find them fresh during the fall, which means that now is a good time to stock up.  There are something like ten bags in my freezer right now which will probably last me until around March.  At that point I will abruptly go into a cranberry slump until September when the cranberry fever will start again.

Seriously though, cranberries are one of the best fruits you can eat if you are following a low carb diet.  A whole Cup has only about 8 net carbs.  There are also endless studies that show that cranberries are good for our digestive system, liver, and cardiovascular health.

Ingredients

1 whole peach

2 C whole cranberries

2 Tbsp butter

1/4 C water

4 Tbsp Splenda

Directions

1. Heat a medium sized skillet over medium high.  
2. While the skillet is heating, wash the peach and cut into bite size pieces.  Discard the pit.  
3. Remove cranberries from bag and rinse those as well.  
4. Once skillet is hot, add butter and melt.  
5. After butter is melted, add peach and cranberries to skillet.  
6. Stir continuously with a rubber spatula.  
7. Once cranberries begin to pop, add Splenda and stir until incorporated.  
8. Once mixture begins to thicken, add water and stir.  
9. Cook until cranberries have all popped and peaches have softened.  
10. Top with whipped cream and serve hot.  Enjoy!

This recipe makes 4 servings at 6.5 net carbs a piece.  

If you skip the peach this recipe makes 2 servings at 9 net carbs each.  

Notes

• The skillet has to be pretty hot to cook the cranberries, which means that you have to work fast or you'll burn your butter.  Normally I'm not in a rush when I am cooking, but I highly recommend that you get everything cut, washed, and ready to go into the pan before you add the butter.  
• The peach is the most carb heavy thing in this recipe.  If you want to cut back, leave it out.  I make this all the time without the peach or the whipped cream and it's still delicious.  
• If you're having a hard time gauging whether your compote is done or not, taste it.  Cranberries are extremely tart when they are raw.  If the mixture makes your mouth pucker, it needs to go back into the pan.  

I really want to like raw cranberries, but I just don't.  They're too tart.

You can see that the berries have started to cook down here.  

Fruit cooking down farther.  I added the water because it was
getting pretty sticky.  

The cream will melt down over the berries as it sits.  So yummy.  

Food Pyramids are Confusing.

Does anyone else remember this from the 80's and 90's?

image via

Lots of researchers believe that this diet has caused some of today's leading health problems including obesity and diabetes.  It's too much food!  Also, this is a direct link between processed flour and the high number of people living with Gluten sensitivity today. 

Today's food pyramid that is taught in schools isn't a pyramid at all.  It actually looks like this:

image via

This is a much better graphic than the one above, but it still isn't quite right.  Grains and dairy are loaded with carbs and hidden sugars.  As you all know, I am a strong believer that sugar is poisonous and should be avoided as much as possible.  

But what about this?  There...that's better.  

image via

This food pyramid is awesome because it focuses on farm raised meats and eggs.  These meats should make up the bulk of your daily calories.  High fiber vegetables are next, followed by healthy fats.  On a perfect low carb diet those three categories plus your supplements are all you need.  

For those of us that don't have that much willpower, there are also nuts and seeds, berries, and starchy vegetables in moderation.  Special occasions include a little bit of alcohol and there's even room for chocolate every now and again.  

The only thing I'd add to this pyramid is an extra foundation- lots of water.  Water is good for all of your bodily functions from digestive to respiratory.  It helps keep your skin looking good and helps you get out of bed in the morning.  Getting your 64 ounces a day is absolutely crucial.  

Still confused?  I hope this has helped but, as always, if you still have questions or comments send them to me at lifelovelowcarb@gmail.com, or leave in the comments field below.