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  6. Bobbi Jo Woods |

    Yeah… truly, I was just using what I had on hand…which isn’t much, ’cause I need to go shopping. I loathe shopping for groceries. Make them fall from the sky, I say!

    Reply
  11. Bobbi Jo Woods |

    Tracie Smalls – This recipe made 48 truffles, so if you want to make more, just double up on the ingredients. My sister bought a huge 2 lb bag of crushed Oreos at a specialty store, but we still had to run them through the food processor.

    Reply
  31. Bobbi Jo Woods |

    Ian Ian-Andrew You said: Im gluten sensitive – that looks awesome, though 1.5 years ago I would never have near it. Main thing w greenhouse global warming: the more vegetarian we are, the less we raise animals just to kill them after they’ve squabdeted ester and food and exited megatons if methane – which would be funny if it wasn’t recognized as a suicidal system of body sustenance.

    …Really? NO WAI … oh and Cool Story, Bro!

    Reply
  36. Bobbi Jo Woods |

    Robert J. Pearson  Welp. Yeah, the homeowner’s got the central a/c pumped up, so it’s like 65 in here anyway 😛

    And these ingredients are pretty much all I have around (besides rock-hard frozen chicken thighs in the freezer), til I go shopping tomorrow.

    Reply
  45. Maríanna Jóhannsdóttir |

    Using hummus as a dip with cauliflower is also very good, or flavoring it with a little pesto stirred in also. I can eat hummus with anything. Fresh spinach and rucola with a little bit of chicken leftovers and hummus can even be a small meal for me, but that’s possibly not for everybody since chicken and hummus together can be a bit well too much. 

    Reply
  46. Bobbi Jo Woods |

    Agreed.  just note, though…this is white bean hummus, not the traditional chickpea variety.  Check the link above for the recipe if interested.

    Reply
  53. Bobbi Jo Woods |

    Tastes mo betta the next day, since the flavors had time to blend more.  It’s not in the recipe, but I added some lemon pepper (just a little bit!) to it, since the kind of hummus I love most has a bit of lemon juice in it.

    Reply
  59. Bobbi Jo Woods |

    I made it with: white beans, olive oil (no Tahini), lemon, garlic and pepper.  I didn’t have any pita.  This is sliced French baguette.  I also have some nice rosemary olive oil bread.

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  62. Rich G. |

    That much yogurt is under 100 calories? Really? I may need to rethink yogurt. Oh… nm. Carbs. Greek’s probably full of the damned things.

    ARGH! 

    Reply
  76. Bobbi Jo Woods |

    The onions are practically gone.  Think they cooked down way too much. I wonder if maybe an hour or two less cooking time would have made a difference?

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  92. Paige Keaton |

    I always have to add onions in later so they don’t dissolve. That would completely defeat the purpose of using a slow cooker.  

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  107. Papa Los |

    Man, it sounds and looks good! Pour some in a bread bowl and the world will be a better place.

    Maybe a garlic bread bowl? Hmmm..

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  115. Gee Willikers |

    When I finish a jar of pickles I cut up some cucumbers and throw them in the juice. Delicious pickles with near-zero work in a few weeks.

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  116. Bobbi Jo Woods |

    They’ll keep for a few days to a week at BEST.  At worst, a month.  Quote from the link above says refrigerated dills are typically cucumbers soaked for 1 week in a salt brine and then stored in the refrigerator for up to 2 months.

    Jeff Golenia I’ve often though to do that, but heck, I love pickle juice, so there’s rarely any left (I add it to bloody Marys!).

    Reply
  132. Bobbi Jo Woods |

    This time I used only salt & pepper, a dash of Old Bay and the tiniest hint of nutmeg (which I usually like to put in any creamy soup)…but I have experimented with curry powder and allspice. I didn’t want to go too fancy with the spice this time, because of the pumpkin used in the soup.

    Reply
  155. Bill Davis |

    My mother gave me her pressure cooker because it’s a pressure cooker and people don’t understand how easy and great they are up cook with. I’ve used them in the past quite a bit in kitchens I was running so I guess it’s time to make some chicken chilie verde….:-)

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  157. Brenna Bliss |

    Silvers (coho) are pretty plentiful, but kings are not doing that well, so if you see those for sale and care about sustainability… I would avoid kings.

    Reply
  158. Bobbi Jo Woods |

    I got these on sale $6.99/lb because they said wild caught. I haven’t seen any type other than this available through my online grocer

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  164. Bobbi Jo Woods |

    Nah, I don’t wanna waste it on my lack of sushi preparing skills. And I can’t afford to buy up a bunch of stuff to go with it (I don’t eat sashimi unless it’s in a roll).

    Reply
  165. Loc T |

    Yeah, I’m not keen on making sushi at home and don’t really trust the grocers’ fish for straight raw.  Although, I do like to sear the outside leaving the rest warm.  Will you be eating the skin, too?

    Reply
  166. Bobbi Jo Woods |

    Plus this is previously frozen. I’m sure the texture will be eww for sushi.

    No, I don’t eat the skin. Hell, I’ve taken THIS long to get the courage to buy it because I get the willies I get from fish skin, but since it seems I’m unable to find ANY salmon fillets that are skinless, I finally said fuck it. Yes, I realize they cook better with it on, but I really wish I could do without.

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  182. Bobbi Jo Woods |

    That’s the best part! I didn’t splurge. This stuff was $6.99/lb on sale thru my online grocery delivery two weeks ago so I got two small trays and threw them right into the freezer til I was ready to do something with ’em. I also don’t have a grill, so yeah…

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  184. JAMES F CLANCY |

    YOU CAN’T BE HAPPY WITH FILETS LIKE EVERYBODY ELSE?…….OR ARE GOING TO CUT SMALLER, CHOP & MIX WIYH MAYO’ OR VINEGAR & OIL TO MAKE SALMON SALAD (ADD A DASH OF LEMON JUICE & SMALL  (TINY) PIECES OF APPLE TOO IF YOU LIKE).

    Reply
  195. Bobbi Jo Woods |

    I don’t know what I could recommend for a substitute, sorry. I guess you could leave it out and just use a tiny bit of crushed red pepper for a bit of heat and tang? I centered the dish around the sauce, so I don’t know what to tel ya, Belle Femme 

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  197. Bobbi Jo Woods |

    Sorry! I’d just leave it out and maybe add some minced garlic and grated ginger to the honey/soy mixture, at least that way you get some zip without heat.

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  199. Bill Davis |

    You can substitute any “glaze” you like… Teriyaki, brown sugar and soy, balsamic and miso… Lots of combinations. Really you are looking for some sugars to caramelize with the fish and give it a nutty, sweet BBQ like flavor profile at the top note…

    Reply
  202. Bobbi Jo Woods |

    I actually didn’t say it was OK

    I should edit the recipe to say – If you don’t like the hot stuff, you’re on your own – I’d rather not tell people what to put on their fish, ’cause I don’t know your tastes – or you can go circle Billy and follow his cookin’ page.

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  214. Angie Person |

    Just confirming stems. I try to slice them into medallions and roast, but this looks like a really good way to use them also. Do you peel them?

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  217. Bobbi Jo Woods |

    PS – this was not ‘hot’ to me at all. But I was making it for more people than myself, so I had that to consider. If I made it again for just me, I’d include 2 or more Serrano peppers.

    Reply
  219. Bill Davis |

    Yea! I just saw that and it looks like a success!! P.S. Fish sauce is a killer go to secret ingredient for many chefs… 😉 I’m gonna make your recipe next weekend! 🙂

    Reply
  220. Bobbi Jo Woods |

    Thanks, I thought it turned out great, considering it was my first try making this dish…and my first time using this pressure cooker.

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  234. Bobbi Jo Woods |

    And I know the outside looks overdone, but it was just well-browned, no crustiness at all. And the inside was perfectly fluffy and tasty

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  242. Aaron Butcher |

    Bobbi Jo Woods probably best I didn’t go anyway. At that point I had been up for 48 hours straight and needed some sleep before another long night at work :-\

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  268. Bobbi Jo Woods |

    That’s a Calphalon hard adonized steel pan with nonstick coating, but it’s shaped like a wok, Loc T. I use it for anything a frying pan calls for.

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  270. Bobbi Jo Woods |

    Gas is a deal-breaker for me. One of the few reasons I do not rent downtown. I think it’s like, city fire code, or something, for housing that’s bigger than a triplex to have only electric stoves.

    Reply
  273. Angie Person |

    I don’t like not being able to regulate. I have a gas stove and electric oven. I hate the oven. I will use my gas grill before the oven.

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  274. Loc T |

    I’ve never been in a home with gas. And have cooked maybe once or twice on one. I can see how cooks prefer gas, though, with its flexibility and control.

    Reply
  286. Bobbi Jo Woods |

    Ah. Well I never noticed much difference til a few years ago…but I also quit smoking again recently and that seems to help with tastes/smells.

    PS – I prefer corn ones myself, but yes…homemade is better than the other kind.

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  291. Stephanie Bird |

    I normally wake up wanting spaghetti and garlic toast or something. I really only want breakfasty food at night. Dat plum looks real good tho. 

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  295. Bobbi Jo Woods |

    G Hartman whenever I have eggs and cheese on a bagel or muffin, I have to have a sausage patty. Gross, I know. Used to be something I ate all time. Not much anymore.

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  296. Andy O |

    Greek yogurt and fruit (now it is peaches and blueberries) with a handful of homemade granola. 

    OR, Oatmeal with fruit.

    On weekends all bets are off, and pancakes or eggs/bacon are typical fare.

    Reply
  298. Bobbi Jo Woods |

    Sometimes, I wish I liked fried eggs so I could say that, Allyson Whipple. Seems very healthy. I’ve always thought about it – at least, some sauteed garlicky greens and an egg on top.

    Reply
  299. Bobbi Jo Woods |

    I heart oatmeal, beer brewer 

    Sometimes I make a whole bunch of steel cut oats at a time and heat up a serving in the morning. Adding a tiny bit of cinnamon, molasses/honey and half of a chopped apple is my fave way.

    Reply
  303. Bobbi Jo Woods |

    You mentioned hollow. Sound like yours don’t have seeds? Makes sense. If we want seedless ones, we have to get them from the store …usually called “Hothouse” or “English seedless” cucumbers. Here, the ones we grow in the ground in the midwest of US have a very watery flesh inside, with lots of seeds. But they are edible and not too crazy.

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  313. Timothy Baskett |

    We seen some peach cobbler bread at the store yesterday, and I think it would make some awesome French toast. The pumpkin spiced bread sure did.

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  314. Bobbi Jo Woods |

    Yep, French toast. This is white chocolate apricot artisan bread from my local bakery, but it’s mighty hard. I am unsure if this will work. 

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  316. Bobbi Jo Woods |

    This stuff seems about as penetrable as Grant’s tomb. I decided to stick it in the fridge and have avocado and turkey on toast. I’ll check on it tonight. Maybe have Brinner.

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  327. Gianni Smitty |

    I’m loving your plums! We got yellow ones at the market this morning but haven’t had em yet. I shall keep you in mind when I have 1 tomorrow.

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  329. Bobbi Jo Woods |

    Oh, ya know…they had “white meat” plums and nectarines too, but they were all hard as rocks. I wanted to eat some fruit this week. Good thing I also got blueberries and strawberries

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  330. Gianni Smitty |

    Bobbi Jo Woods next time they is hard as rocks,buy em anyway, just place them on your window sill for a couple of days til they get ripe ? patience is a virtue.

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  342. David “not B” A |

    We buy about 60 lbs per year from a grower in the Fraser Valley – that gets the two of us through. Organic, and some of the “bushes” are over 100 years old, and over 10 feet tall.

    Reply
  345. Bobbi Jo Woods |

    Fanks. I’m being ambitious, though…I may actually cook up all this stuff and just freeze some for later vs eating it.  But I like variety

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  346. William Meredith |

    As of right now, I’m baking cupcakes and about to decorate them.

    24 are for an order and the rest I’m going to distribute to my new neighbors.

    Glad you’re on a cooking frenzy. I dig a woman that can cook.

    I realize there are a lot more than I thought.

    Enjoy your food.

    Reply
  347. Bobbi Jo Woods |

    It’s not a frenzy, I just really don’t share my menu much. I plan meals weekly, shop online, get my order Monday or Tuesday, and do most of the prep and cooking on weekends

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  351. Bill Davis |

    Great on sandwiches. I sometimes mix with a little mayo and spread on sandwiches. I use for quick dressing for salads. evoo, apple cider vinegar, tahini, shallots S&P

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  372. Bobbi Jo Woods |

    Thanks 🙂

    I’m still full. That’s two cups of lettuce and a few veggies sprinkled on (I forgot to mention some onion), I also ate some chicken in half a pita pocket. So full.

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  394. Bobbi Jo Woods |

    I did pop them in the freezer, Lisa Davenport

    Forgot to mention the last photo was them all bagged up & ready to freeze. The one in foil, I’ll eat tomorrow.

    Reply
  399. Bobbi Jo Woods |

    My muffin tin officially hates me now – it won’t let go of the cooked-on egg after soaking overnight without a BIG fight. I might buy some silicone muffin cups or a whole pan

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  400. Melania Telaraña |

    I have an airline pan that’s probably 50 years old (goodwill for a quarter!) that does them perfectly, but it’s very shiny. Then I have my new one that messes up cupcakes. IDK.

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  407. Bobbi Jo Woods |

    I skipped the taco seasoning and used my own blend (not as salty and has no sugar, those packets are disgusting): a few shakes of low-sodium chili powder, some dried cumin, a little oregano, and garlic powder. Added the tomatoes and scallions because I wanted more flavor in the dip.

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  408. Bobbi Jo Woods |

    Anyway, it turned out tasty, but super-rich, which is good because then you can only eat so much. I recommend putting a spoonful on some chips laid out on a plate, to avoid overdoing it 😉

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  412. April Smiley |

    Still too much cheese for me, but I’m in total agreement that those taco seasoning packets are disgusting. I make my own multi purpose Taco/Enchilada/Burrito seasoning too.

    I also make my own Lemon Pepper seasoning. Stuff is awesome! Grated lemon peel and pepper. No salt, no sugar, no artificial color.

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  416. Bobbi Jo Woods |

    The ingredients I used in these were: For the egg mix: 6 eggs, chopped green onion, halved grape tomatoes, jalepenos diced fine, a little Parmesan cheese, some garlic powder. Then I used Jones Dairy Farm small sausage patties popped into the muffin tin before pouring the egg mix in. Topped half of them with some grated cheddar before baking, 350 for about 15 minutes. I did lightly grease the tin with some Crisco oil, but the egg still managed to stick a little. Mine may have been a bit undercooked, though, and I wonder if they would have released more easily if I’d have baked them longer. This was my first time making something like this. I’ll try again soon. 

    Reply
  423. Bill Davis |

    Hands down. Don’t get me wrong I like Arugula, micro greens watercress and a pile of other greens though endive and butter lettuce for salads are my fav. Your right it’s has a good flavor and texture. I could easily blind test it

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  437. Bobbi Jo Woods |

    Hmm 

    Here in MN, we have had Old Dutch dill pickle chips since I was in like, junior high. They’re very dill-y, which I like, but have a tiny bit of vinegar kick. So I just don’t care to find another. Would you say those are more vinegar-y or dill-y? 

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  445. Bobbi Jo Woods |

    Cool! I am no expert on the dish. I combine the two things and make it taste good. I’m a midwesterner, so comfort food for someone like me is more like tater tot hot dish LOL

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  447. Jacqueline “Jacq” Arsenault |

    Here are some things I do to make beans and rice in case you want to try it: I cook the beans with chopped celery, bell peppers, onions, and garlic, and some kind of meat (Louisianans often use “leftover” parts of pork, or they brine good cuts of pork a few days ahead, called “pickle meat,” and use those). I cook mine in a crock pot so it cooks slowly. Near the end, I take some of the beans out and whiz them with a blender until smooth and add them back in, then add sliced andouille sausage and cooked rice.

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  463. Charlie Mora |

    Pedro Garza que es esto?!? Pinches tortillas, salsa y queso??? No me digas que estaba tratando de cocinar enchiladas?!?

    Este foto me hace bien triste mijotito, debemos mandarle unos recetas des nuestros Abuelita. Como ves?

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  501. Bobbi Jo Woods |

    Yep. But I let it simmer for a bit longer than the recipe states. I don’t have kids like she does, who may have plainer tastes. I wanted a bit more complex and rich soup than to just heat it through. 

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  504. Bobbi Jo Woods |

    Not very salty at all. I have been working hard to reduce my overall sodium intake…I save the salt for when I want chips or pickles. I don’t need an excessive amount in my meals 😉

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  513. Bobbi Jo Woods |

    That “salad” looked like ur mom made chicken and dropped it on the floor and walked over it and then you picked up but not before a dog got to it and then you added some stuff to it and put it on a plate

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  540. Bobbi Jo Woods |

    FINE. You’re not invited over to have any!

    loljk but not really. Of all the things on that page, I forgot about the borscht…that is one I WON’T be trying.  Hard boiled eggs and beets – yick.

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  550. Bobbi Jo Woods |

    So I have two hunks of top loin pork roast now thawed out, I’m going to roast those with some rosemary sprigs & garlic on top of hunks of this squash (the long, stripey one, called Delicata) with some onion, butter, and sage. Should be fast and easy and tasty.

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  552. Bobbi Jo Woods |

    Not going to mush it. At least, I hope not. These are top loin roasts, not big, thick, shoulder cuts or something, so they will not take very long in the oven at all.

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  563. Bobbi Jo Woods |

    I’m pretty sure Cook’s Country/Cook’s Illustrated/America’s Test Kitchen is aimed mainly at white people who don’t know how to anything. But I will say ATK is legit PBS watching for tried and true methods.

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  565. Bill Davis |

    Its pretty basic (especially for me) but what I do love is how they explain to people the stages for execution, securing the most amount of taste and flavor through ingredient choices, methods, preparation and technique. Cooking well is always about having good technique.

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  566. Bobbi Jo Woods |

    I agree. ATK is great for when you’re like…wanting to know the traditional/official method or flavor profile for something – and then they go even further when they show you a step or trick to do it faster or better

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  575. Bobbi Jo Woods |

    And yes, that’s a teeny tiny ramekin, it measures EXACTLY 2 tablespoons. I got a set of them from Amazon for measuring dressings, sauces, etc. Love 🙂

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  579. Bobbi Jo Woods |

    I pretty much quit bread, potatoes, rice (except wild/brown rice) but found the Ezekiel bread (Food For Life brand) to be pretty healthful compared to the others. I typically only eat one slice but I was ravenous at lunch today.

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  580. Gianni Smitty |

    Bread all day long, breakfast, lunch, dinner, tea time, supper, midnight snack, whenevaaa haha me thinks it would be impossible to give up. Potatoes I could also eat all day, everyday but the lady in charge of meals isn’t fond of them.

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  585. Motavis Jones |

    I know for me it’s always hard to plan for 1.  Without the food going bad before feeling like eating the same thing again O.o Will check out blog. 🙂

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  587. Motavis Jones |

    Bobbi Jo Woods well more like the ingredients. For example 3 day old anything. Like hamburger meat, chicken, all that stuff just not great after 3 days. I even go and get the newer stuff in the back. 

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  589. Motavis Jones |

    Bobbi Jo Woods I need to get on the freezer bag train. Just that stuff tastes like freezer stuff. I guess I need to be less picky or figure out the proper way to unthaw and cook them.

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  593. Motavis Jones |

    Bobbi Jo Woods any freezer I have had it just doesn’t thaw right or has a smell. I have 2 baking soda for freezer in it but don’t think it helps. O.o

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  595. Shani H |

    Try charcoal for freezer smells (from the pet store). I tie mine in a mesh bag, but a container with vent holes would work.

    I don’t really like leftovers (eating the same thing all week), I don’t mind freezing them, but the fridge in my new(ish) apt is too small. It can’t hold all my baking stuff (flour, nuts), frozen uncooked food and leftovers. 🙁

    My family did what this blog did. Sunday evening was the big “fancy” meal, Monday was leftovers of that, Tuesday was ground beef, Wed was some type of stew or long cooking meal (stuffed cabbage or bittermelon), Thurs was chicken, Friday was fish, I can’t remember what Saturday was lol. Sunday lunch was anything leftover from the week that the couple of people who stayed home to work the farm didn’t eat.

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  598. Bobbi Jo Woods |

    About once a week I usually make at  least 2-3 different things to eat–so I have different leftovers to eat–not the same dish all week.  Plus, I have lots of ready to eat things I can grab for a quick snack or to throw a salad or sammich together like cut up carrots, celery, broccoli, snap peas, small tomatoes, cucumbers, cottage cheese, various lettuces, cheeses, at least 2 or 3 different salad dressings, so my lunches are never boring or the same thing. Leftover beans, rice, onions, tomatoes can also be put together with some chicken broth for a fast soup or casserole topped with some cheese or just heated up with a corn tortilla on the side. Turkey and flourless bread w/roasted pepper or pickle slices with spinach or lettuce will make a great sammich. Then I always have a batch of some kind of soup or stew I made or a hunk of roast meat. Never the same things twice.

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  599. Shani H |

    I’m not good with cooking small portions or fresh vegetables. I mean to cook something, then I end up tired or I don’t feel like it or I have lunch leftovers 🙁

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  603. Bobbi Jo Woods |

    I work eleven days a week. JK LOL

    I’m sure I have more time. Plus, working at home means I can be roasting squash or simmering soup that I start in between work tasks. Since I don’t buy fast food and stuff in packages, aside from the occasional can of tomatoes, and bagged brown rice/barley/beans and tuna – I gotta do all the cookin’.

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  606. Motavis Jones |

    Shani H oh, to have one of those keepers of the house. 🙂 The list would be long. I have a lot of organizing I am doing now and it’s hard going I don’t need this just throw it out. I am working on it. I have about 10 bins(boxes) to go through. 

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  609. Bobbi Jo Woods |

    I’ve never had a housekeeper. I hired one cleaning lady once, in July, and she quit before I could have her come back again because of her relationship with the landlord – which was was over after her first session

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  610. Motavis Jones |

    Bobbi Jo Woods I have trust issues with my music equipment. I won’t even let people borrow them anymore. Not sure I could trust someone in the house alone or with me here and not feel like something was missing hehe

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  611. Bobbi Jo Woods |

    I was right here and my whole apartment is probably the size of maybe 2 of your rooms at your house. So I could see her the whole time. I don’t have trust issues. I actually trust too much, which can be a downfall.

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  612. Shani H |

    Lol Beej 🙂 actually, I had (have) PTO to burn so I am starting the slow purge and organizing. I dumped 75% of my books, most of which were cookbooks (gasp), next step is to organize financial papers to scan and shred the rest. Been thinking about a cleaning service once a month or once a quarter.

    I like the idea of cooking things quickly 🙂 I’ve never used a pressure cooker, ever; never seen one in use either so that probably encourages my hesitation. But since it’s just me, the idea of tossing stuff in to cook while I shower or do chores sounds awesome.

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  613. Motavis Jones |

    Bobbi Jo Woods I have my stuff catalogued and labels on it. So I can at least be like hey that’s mine. Though most that play in the studio I have known for over 7 years.  I learned from letting someone’s friend borrow a drum machine and they never returned it nor said they would pay for it being lost. $400 is four hundred dollars! hehe

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  615. Bobbi Jo Woods |

    Sounds like me, I have a bit of purging of things to do as well. 

    As much as it may sound like I spend hours in the kitchen every day, I don’t. In fact, tomorrow will be my cooking day because it should be fairly light for work, and so today all I’ve really done was wash and chop some veggies and wash dishes, tidy up the kitchen in general. Because of today’s heat, which I wasn’t expecting, I put off turning on the oven so I just had salads and leftovers today. Tomorrow, I’ll roast the carrots and squash for a butternut squash soup, along with some garlic and onion, and then also roast a top pork loin on top of some other squash, onions, and green beans (http://www.jerseygirlcooks.com/2014/10/roasted-pork-tenderloin-with-delicata-squash-medley-for-porktober.html), and maybe make a batch of soup. It’s either going to be this one: http://www.nytimes.com/2011/01/12/dining/12vegerex3.html?ref=dining, or this one: http://www.thewednesdaychef.com/the_wednesday_chef/2013/02/marcella-hazans-broccoli-and-pasta-soup.html (but not with pasta, with pearled barley)

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  617. Shani H |

    I made some butternut squash soup last week! And…….4 portions in the freezer. Sigh. I’ve been doing black rice, some type of veggie (either green beans or broccoli, frozen) and some type of protein. Simple and easy.

    Reply
  619. Gianni Smitty |

    We cook every day for dinner (lunch is whatever, something fast) and the only “planning” is when the wifey asks if I want anything specific. Leftovers( some things taste better the following day) are a lunch thing and the pressure cooker is used for meat or a fast kinda soup. Honestly more time is spent tidying up afterwards than the preparation of the meal.

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  624. Bruce Shark |

    Spring lettuce mix with spinach candied orange walnuts, sweet diced Fuji apple, crumbled Italian sausage or chicken, bacon, feta, mandarin oranges, green onion, and Marston’s dressing.

    One of the best salads ever.

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  626. Bruce Shark |

    Bobbi Jo Woods I’ve made this salad for parties and stuff and it is insane.

    When I get more of the San Pasquale Marston’s dressing at Bristol Farms in Pasadena, I’ll send you some….And salad recipe.

    Hands/fins down, the best salad EVER.

    Reply
  646. Bobbi Jo Woods |

    Crush/smearing garlic makes it more pungent and to easy to burn. I wanted to add this to a soup, but saute it a bit, first. Sauteeing crushed garlic makes it burn (in my experience)

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  655. Chelley Chelle |

    Spring mix greens… Chopped fresh garlic… Green onions and grape tomatoes… Dressing made from soya sauce, vinegar, oil & sugar (i prefer splenda) and topped with chopped toasted almond slivers, sesame seeds and crunched up ramen noodles (all browned in a pan with a lil butter with the beef flavour pkg from the noodles)

    My favourite salad evah!

    Reply
  659. Gianni Smitty |

    Haha what’s wrong wif jaggedy chunks? This is prolly the 1st time I use the word “jaggedy” lol!

    Small pieces is ok but what’s the point of using garlic if ya can’t bite into it.

    Chunks all da way, our cooking is rather rustic and we rarely remove the garlic skin.

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  662. Bobbi Jo Woods |

    Jaggedy is a fun word.

    I wanted small little pieces spread out in the soup so I could get a few minces in each bite 🙂

    We just have different styles. No biggie.

    Reply
  664. Gianni Smitty |

    You must try whole cloves! Sinking your teef in a whole clove is glorious!

    I don’t mind different cooking styles, I still want to marry you ?

    Reply
  667. Gianni Smitty |

    No no no noooooo, not raw Ms. Bobbi Jo…must be cooked, soft, melts in your mouf. My nonna used to have a home remedy for colds wif whisky and raw garlic but that’s another story haha!

    “Taken”? Where dafuq have I been taken to?

    Marry meeeeeeeeee Ms. Bobbi Jo!!!!!! Make gorgeous food for me and I’ll entertain you wif my guitar ?

    Reply
  669. Gianni Smitty |

    Ya know da clove you toss into pasta when da water is boiling? That’s the best kinda garlic to eat. Normal people toss it out.

    You don’t wanna marry me cus I’m a garlic connoisseur ?

    Reply
  671. Gianni Smitty |

    ?????

    My garlic knowledge has scared you off. I shall refrain and keep my knowledge to myself. You’re afraid of da garlic breath.

    I won’t refrain from proposing though. Marryyyyyy meeeeeee Ms. Bobbi Jo…we shall make beautiful dishes together!

    Reply
  686. Bobbi Jo Woods |

    Yes, I know that’s a chipped mug, and part of my sammich is in the soup!  I was cutting the sammich, and  a corner fell off, so I tossed it overboard!

    Reply
  697. Jess H |

    Whew. Just got home. I loved the lady so much. She didn’t make me feel guilty, showed me how to use the glucometer, gave me tips about food and told me to eat every 2 hours (crazy!). I feel so full. I’m bad at eating often enough. Got a bunch of whole grain stuff with fiber, and veggies and lean meat. She told me it’s important to allow for cheat days to keep me from binges. So if I feel like having cake, have it. If I feel like pasta, eat it. Then just note my blood sugar as a result and get back on track. She hugged me and told me congratulations. She said this will be a really awesome life change and that she doesn’t think it’ll be too hard for me.

    Reply
  698. Jess H |

    And she assigned Matthew to take walks with me every evening. She said evening walks are the most effective. After dinner.

    Reply
  701. Jess H |

    Me too. I was so scared but there’s plenty of things I can eat that I like. I still don’t like the poking. Lol 🙂

    Reply
  703. Jess H |

    I have the one touch ultra. The needle strength is adjustable, which I like. It’s not painful, just annoying. Lol

    Reply
  719. William Meredith |

    I cooked pancakes. The first thing I cooked on my stove when it was installed. I then baked cupcakes. Next is spaghetti. Then lasagna and enchiladas. Yum.

    Reply
  721. Gianni Smitty |

    God I want your sauce!

    Life’s too short to sorry about carbs ?.

    Brunch was tomates and green peppers wif eggs, 3 slices of bacon and freshly made tuna muffins.

    Reply
  725. Gianni Smitty |

    Tuna muffins are soooo good and easy to make.

    -3 eggs

    -10cl milk

    -10cl olive oil

    -220 grams flour

    -2 tins of tuna

    -300 grams of carrots (chop em up and let em cook for 5mins)

    -100 grams chopped onion

    -parsley

    -Salt

    Beat the eggs first then toss in everything else. Pop em in the oven (180° C) for 20 mins.

    We made a batch of 16. 8 are gone, the others are already in the freezer.

    Reply
  727. Bobbi Jo Woods |

    OK but you’re IN Italy, right… does that not make you an Italian? I mean, I’m Norwegian, Scandinavian, Finnish, Swedish and probably Polish…but live in America…so

    Reply
  728. Gianni Smitty |

    Haha nope not in Italy. In fact, I have never even lived there, except holidays.

    I’m in Lisboa and besides being Irish, Scottish and Italian, I consider myself to be very Portuguese.

    Reply
  732. Bobbi Jo Woods |

    I was thinking it’d be like a crab cake, but not fried. I’m not a huge fan of baking tuna into anything, except into a casserole dish of wide egg noodles and lots of heavy cream, Parmesan, and fresh peas 🙂 Which reminds me, I may make that some chilly night soon.

    Reply
  733. Gianni Smitty |

    Tuna(tin) is awesome in omelettes,pasta salad, sandwiches andddd muffins.

    Real tuna is awesome for burgers.

    Noodles/pasta in oven is not my thing unless we’re talking about lasagna or cannelloni.

    Reply
  746. Bobbi Jo Woods |

    Shani H & Ali Lee – I just took some tahini (about a tablespoon) and stirred 1 tsp of raw honey into it. Tahini is a bit like peanut butter but made of sesame seeds, I use it in homemade hummus, but there’s always tons left, so I spread it on stuff and make salad dressing with it, too. Tahini has bit of a bitter edge, so the honey brightens it up 🙂 

    Reply
  750. Gianni Smitty |

    I always luv your food porn Ms.Bobbi Jo except for 1 thing…your cheese. Your cheese always looks so thinly sliced…it’s gotta be a bit thicker. Cheese has gotta be thick sometimes and that emmental looks too thin…ya gotta get it thicker.

    Ya gotta sink your teef into da cheese!

    Reply
  752. Bobbi Jo Woods |

    One thing I’m lazy about is lunch..most of the time. I want it made fast, and in my belleh faster. So I didn’t slice this cheese – it came from the deli that way, and packed really tightly. You can even see the tell-tale out-dent of the other neighboring slice’s holes on the surface of this piece, ’cause of how tight they stacked and wrapped it. LOL 

    Reply
  754. Jennifer S |

    Mmmmmm… I smell like garlic pesto… And probably onions too.

    Not as sexy on me as it is on the chicken, potatoes and green beans in the oven though.

    Reply
  761. Bobbi Jo Woods |

    It’s not that thin…Christ, it’s SWISS

    and it’s kinda fatty. And I’m diabetic. I don’t want to spike my blood glucose on CHEESE. I’d rather do it on ICE CREAM

    Reply
  763. Bobbi Jo Woods |

    I don’t care about tenderloin – tenderloin is the popular girl on teh internetz. It’s got ELERENTY BILLION RECIPES about HER. the top loin is the stepchild no one cares about but needs more recipes…it’s just as delicious. Because FAT.

    Reply
  764. Gianni Smitty |

    Swiss doesn’t mean it’s gotta be see thin..ya gotta be able to sink your teef into it and have loads of cheese stuck to your teef afterwards! Noooooo thinking about glucose or being diabetic when you bite into it.

    Reply
  765. Gianni Smitty |

    Tenderloin or lion, doesn’t matter…both go great wif chips!

    Tenderloin is faster to make than loin…10 mins pan, 8 mins oven…hence faster in my tummy haha.

    Reply
  777. Bobbi Jo Woods |

    You must roast it on a low temp, then if you say you do it slow? These are NOT thick roasts. 3″ at their thickest point. You could cut some thin boneless chops from the pieces I have here. Anyway, yeah the struggle. I sort of found two recipes and used them (one for the flavor profile and the other for cooking temps/timing and prep/method). Dinner is in mah belly now. See my newer posts 

    Reply
  782. Bobbi Jo Woods |

    Smelled so garlicky and porky up in here

    The squash is very delicate and slightly nutty, barely there – til you get it in your mouth, and HOLY SHIT. It’s like butta.

    Reply
  798. Bobbi Jo Woods |

    Lol I don’t think I’m gonna do a loin again. The fat didn’t even render as much as I wanted it to. Still a very noticeable layer of it on the top :/

    Reply
  802. Bobbi Jo Woods |

    Cindee M I’ll repeat myself – it was on sale. I never bought that cut of meat before. I didn’t know what to expect OR what I was going to be getting. I ordered a 3lb roast. I got two 1.X lb roasts in separate packages. I shrugged, figured I would figure it out later, and vacuum-sealed them and put them in the freezer

    Reply
  803. Bobbi Jo Woods |

    I have never ever gotten anything else screwed up by this grocer. They are local and I have had no disappointments trusting them in the past. They also call when shopping for me, even for the slightest shit sometimes, but just to make sure I’m happy. They didn’t have Tangerines. They had navel oranges, would I be happy with a substitution? Yeah. Lol

    Reply
  806. Bobbi Jo Woods |

    I overdid it a bit. I thought the recipe meant an 8 oz. box of linguine – I went back to look and it just says “1 box of linguine”. There was twice the broth for the pasta. I had finished the pot, drained off the remaining liquid to save for soup or something later, and managed to salvage the dish – it was still pretty overdone pasta for my taste – I like it al dente or just a bit past that – this is almost bordering mushy

    Reply
  809. Shani H |

    I read an article that eating reheated pasta has less of an effect on the way we metabolize the carbs, less imparts blood sugar & less tendency to store it as fat.

    Reply
  814. Bobbi Jo Woods |

    Was pretty OK – the flavors were good together.

    Everyone who I was following in the cooking world said this Delicata squash had a tender skin and wouldn’t need to be peeled. But I don’t cook my veggies to mush, so I guess I disagree. It’s OK on some pieces, but after awhile, I feel like I’m chewing and swallowing plastic. Would probably cook a bit longer next time, or peel it.

    Reply
  815. Allyson Whipple |

    Bobbi Jo Woods​ my typical breakfast salad is red leaf lettuce, scallions, homemade croutons (basically I just season and saute old bread for a few minutes on the stove), and top with two fried eggs.

    Will occasionally use chives instead of scallions, or Romaine instead of red leaf.

    Dressing is lemon juice, salt, pepper, olive oil, and Dijon mustard. I don’t really measure anything, just add until it looks right.

    Reply
  816. Bobbi Jo Woods |

    Interesting. I am not ready for all that in the morning. I prefer comfort, protein, and heft in the a.m., saving light and crisp and bright for the lunch time meal (barring the occasional piece of fruit at breakfast). Dinner is almost always a salad and a leftover soup or entree. I don’t eat fried eggs, either, so if I had a salad for breakfast, it’d be kind of sad.

    Reply
  819. Gianni Smitty |

    I’ve been told that several times haha!

    The only people I know that eat bananas wif bread are from Canadia. This food porn has disappointed me, shame on you.

    Reply
  821. Gianni Smitty |

    Muricans eat bananas wif bread???? Nahhhh I don’t believe ya. The murican I’ve got at home has never done such a thing. We hardly ever even have bananas.

    Even though you’ve disappointed me wif this atrocity, I forgive you and still want you to marry me!

    Reply
  831. Jess H |

    Wooohooo! Today I found out I am supposed to eat wayyyyy more carbs. Oops. No wonder I’ve been tired. I was eating about 18 grams per day of carbs, and I should be eating 140. Hahaha. I was counting proteins, fat, and vegetables as part of my carbs, which I should not have been doing. I love having a nutritionist.

    Oh. And my nutritionist told me today that the BMI is absolute bullshit when I told her my doctor says I’m obese. She said “you’re obese but you are wearing a size small maternity pants? No. The BMI is bullshit. You have big boobs and big hips and a butt. Those things weigh something. It doesn’t account for body type of anyone ever, at all. Eat right and move your body. Stop paying attention to that crap.”

    That made me feel better. I love how real she was too. 

    Reply
  832. Bobbi Jo Woods |

    Yay! Sounds like a plan. But technically, you were correct to count those as carbs, too. People always think of carbs as just breads and other starches lol.

    Reply
  833. Jess H |

    Lol I told her I read about it on a website about diabetes. She laughed and said as is with most things, it’s different when prego. She said the answer to fat, protein and vegetables is always yes with only a few exceptions. She gave me a whole list of the good stuff vs the not as good stuff.

    Part of why I need so many carbs is that I lost 3 pounds this week and my BG was always in the 70s 2 hours after meals and the 60s overnight, when it should be consistently 90-120 while I’m pregnant. Some diabetes I have, eh? Lol

    Reply
  834. Bobbi Jo Woods |

    Our bodies are all different, but yeah, I expect since you’re pregnant, you have different nutritional requirements. 90-120 is still healthy BG readings to have (for anyone) and 60s overnight is worrisome. I don’t know how low mine drops overnight but even on a good day, I can wake up with a high number vs a low one. So I try not to eat past 10, sometimes even earlier, seeing as I’m usually in bed by 1 at the latest.

    Reply
  835. Jess H |

    Fruit and dairy except cheeses are carbs too, on my chart. So I gotta count those too. This is kinda weird but kinda fun too, learning about food.

    Reply
  836. Jess H |

    When mine were the highest after fasting was when I didn’t eat within 30 minutes of going to bed. 2 docs have now told me that I legit have to eat a snack basically in my bed and then go to bed, otherwise mine is higher than it should be in the morning. So freaking weird. That seems so backwards to me. 

    Reply
  837. Bobbi Jo Woods |

    Ha ha!  That is a thing! Our body’s BG drops dramatically overnight and then in the wee hours, rises up significantly to make up for it.  It’s called the Dawn phenomenon.

    Reply
  838. Jess H |

    Wow, I thought the docs were on crack, haha! Omg I’m totally gobbling up your thread! Im sorry! Anyway, This recipe looks super good! Lol

    Reply
  842. Bobbi Jo Woods |

    Growing up, I never liked leftovers much, but I think it was because they were repetitive. I have been making a variety of things to add to the mix so it’s not annoying anymore.

    Reply
  847. Bobbi Jo Woods |

    Ugh, I took it out after 40 minutes, and then baked it uncovered to get the cheesy layer all bubbly, but the dish is a bit watery. Putting it back in for a bit.

    Reply
  861. Bobbi Jo Woods |

    The original recipe called for sage, but honestly, it didn’t need it. I am finally sitting down to a hunk of this and put lots of cracked black pepper on it…very tasty

    Reply
  892. Bobbi Jo Woods |

    Not necessarily stuff I’m going to eat just this week LOL. But I want to make most of it sooner than later, so as not to have the ingredients languishing about for too long.

    Reply
  893. Gianni Smitty |

    A feast, all the same! Wow! We don’t make weekly plans. Breakfast is caffeine based lol, lunch is whatever we can grab, dinner is somefing good.

    Reply
  894. Bobbi Jo Woods |

    I have health problems and have struggled through my whole adult life with weight and now I have diabetes and other concerns, so I prefer not to gamble and just “grab” things. I cook everything (almost) from scratch.

    Reply
  895. Gianni Smitty |

    Weekend meals and weekday dinners are always from scratch…even today’s lunch pizza was homemade.We plan nothing butttttt our home cooked meals are always “healthy”.

    Luv that you plan your meals!

    Reply
  896. Bobbi Jo Woods |

    🙂

    I feel like I have to, or I’ll go insane. I cannot stand throwing food away, so planning is the one way to keep stuff from going bad because I forgot about it. I posted this mostly for myself, anyway.

    Reply
  897. Gianni Smitty |

    Noooooo throwing food away ffs!

    Planning meals is excellent, but don’t eva forget that cooking is an art and spontaneity is part of art. I’m certain that you can toss anything together and make a gorgeous, spontaneous meal!

    I challenge you to make somefing spontaneous this week. Toss together whateva you got in da fridge and make somefing awesome!

    Reply
  898. Bobbi Jo Woods |

    I do spontaneous occasionally. 

    Did you know that many of these dishes are ones I’ve never had before, much less tried cooking?  How’s that for spontaneous?

    Reply
  909. ChrĨs Ξ |

    What the sauce on it or is that from the garlic. Have to try it. Your food looks so good. I tried your sausage soup was good.  

    Reply
  910. Bobbi Jo Woods |

    No sauce on it – I just cut the squash in half, brushed the cut side with olive oil and sprinkled it with sea salt and pepper, then baked them with the cut-side down. The skin gets really blistery and the more bulbous ends are thinner, so they get more glossy/blistery (since you scoop the seeds out of the thick end before roasting)

    Reply
  929. Bobbi Jo Woods |

    🙂 I just noticed how they’re a little boat-y, like big endive leaves. I literally hacked one up into pieces for a salad, though. I still have 3 left.

    Reply
  932. Bobbi Jo Woods |

    The breakfast pizza was called “Sunday Brunch Sausage Scramble” and it said it had a biscuit crust, white gravy base, scrambled eggs, sausage, mozzarella, and cheddar. It was OK but I won’t get it again. It was something on sale that I thought sounded kinda tasty. The crust wasn’t really like a biscuit, though it had the texture of it, it was flat and powdery tasting. The sausage was OK but not like breakfast sausage tastes, with sage. It was more like Italian spiced sausage.

    Reply
  939. Sharon Rouse |

    OMGAWD I’M OUT ON THIS POST I CAN’T DO NO MORE

    I am AT WORK and hungry as all get out and OF COURSE I have to come across YOUR PAGE/PROFILE/WHATEVER IT’S CALLED AND I CAN’T EVEN TAKE IT ANYMORE!!!!!!!!

    Reply
  951. Bill Davis |

    Oil and rice wine vinegar. If I splurge I’ll make homemade Green Goddess. Chervil, tarragon, anchovies, mayo, lemon juice,sour cream, it was delicious in the 80’s and still one of my favs

    Reply
  953. Bill Davis |

    Really greens should be spritzed or dressed very, very lightly. If it’s soupy , runny or a pool at the bottom of the bowl you have too much as has been noted

    Reply
  956. Bobbi Jo Woods |

    Bill Davis there’s some silly bitches with food blogs who put avocado and cilantro in a blender with Greek yogurt and call it “Green Goddess” – I only know because I have googled it several times. Yours from the ’80s was what I was looking for. Thanks.

    Reply
  957. Bill Davis |

    Bobbi Jo Woods talk about short cuts gone wild. Cilantro? Uhhh no. Lol. I don’t know why I still love some of those dressings from the 80’s . I used to love going to Bobs Big boy because they served their hamburgers with their delicious 1000 Island dressing. 😉

    Reply
  958. Bobbi Jo Woods |

    I don’t like thousand island. I used to love Western brand dressing, but it’s way too sugary for me. That, and Kraft Catalina are totally ’80s dressings, lol. RAD!

    Reply
  965. G Hartman |

    I use full fat half and half nowadays. What kind of maple syrup do you use?

    Dave’s family gets us Spragues farm maple syrup. I quite enjoy it. 🙂

    Reply
  966. Bobbi Jo Woods |

    I never bought real maple syrup before, except for the big jugs at Costco (I had one for like, 3 years). Anyway, the one I have now is a tiny bottle from Lunds & Byerly’s, grade A, made in MN. 

    Reply
  979. Jacqueline “Jacq” Arsenault |

    The avocado would never make it onto the bread. It would disappear right from the skin with assistance from a spoon, right into my mouth. I’d have to buy pre-mashed avocado, and even then, I’d probably skip the bread and go for a spoon.

    Which reminds me, my local Latin market chain has bad ass locally-made guac and I should buy some on my way home today.

    Reply
  984. Bina S |

    Unless you have space dedicated to something else, I keep my bread in the freezer until I start the loaf, then in the fridge until it’s gone. I didn’t know for a long time that people don’t usually do this, so I like to mention it in case you miss having bread!

    Reply
  985. Bobbi Jo Woods |

    I don’t buy a lot by anyone’s standards, LOL. And the sprouted whole grain stuff should stay in the freezer anyway because it’s got no preservatives whatsoever, no sugar, and very very little sodium. So since I buy just one loaf once or twice a month, I have the room in my freezer (it’s not a big loaf, it’s short, but very dense bread). Takes me about a month to use because I don’t use it a lot. I’ve had more this week than others, though. 

    Reply
  997. Bobbi Jo Woods |

    Yes. I eat sugar in moderation. I try to avoid foods with it added, but it’s nearly impossible. There’s even sugar added to tomatoes, salad dressings, and sour cream! Which is why I try to mostly buy whole foods. All that’s in my pantry is tuna, brown rice, nuts (almonds, walnuts, pecans), plain Triscuit (3 ingredients!), wild rice, dry beans, tomatoes, some pasta, and lots of unsalted chicken stock/beef stock.

    Reply
  1000. Bobbi Jo Woods |

    Yeah that’s just my pantry. My freezer has spinach, frozen berries, peppers, cabbage soup, squash soup, sweet potato chicken soup, etc and my fridge is full of baby bok choy, carrots, 3 kinds of onions, several cheeses (blue, feta, lowfat chedder & habanero Jack, Swiss, lowfat cream cheese), romaine lettuce, leaf lettuce, cauliflower, snap peas, fennel, broccoli, two kinds of cabbage, apples, celery, a ton of fresh green beans, blackberries, and two lbs of mushrooms! Plus I got 2 steaks, 3 pork shoulders (!), chicken thighs/breasts (meat was on sale this month) and of course, wine 😛

    Reply
  1001. Bobbi Jo Woods |

    I recommend good silicone baking tray OR lining the muffin tray with ham/bacon or parchment. The first silicone tray I got was not 100% food grade and the eggs stuck to it AND did not come clean AND made the eggs taste like soap

    Reply
  1002. Bobbi Jo Woods |

    I tried these kind of slippery ones? IDK if they had wax on them….very thin paper and shiny. They were very hard to peel off the egg once it came out.

    Reply
  1007. Bobbi Jo Woods |

    Me too, but I only like them fresh. I didn’t have the patience to saute them forever, so I steamed ’em a little bit after a good couple of minutes. Turned out lovely.

    Reply
  1009. Bill Davis |

    The only canned vegetables I can ever eat ( and if I have to) are Le Sueur Peas. For some reason that brand was around my household and my grandmother would Doctor them up with mint. Probably like other families we always had canned Jolly Green Giant or some crap like that but Growing up in a Mexican family we didn’t have a lot of canned vegetables . Amazing that generations of families used to eat nothing but canned vegetables. I do love fresh Peas with mint, lemon and scallions. I could eat a casserole dish of green beans with Applewood smoked bacon and diced caramelized onions. On rare occasions I’ll make The infamous green bean casserole with crunchy fried onions ( for my best friends request for the holidays) but I always kick it up five stars by making most everything from scratch. It’s always a big hit. Haha

    Reply
  1010. Bobbi Jo Woods |

    Never had that kind of peas but I’d heard of them. And we had plenty of fresh veggies, too. Mom and Dad had a garden a couple of summers and it was grand. We ate stuff right out of the ground after dusting it off.

    I once made the green bean casserole with fresh ingredients and homemade cream of mushroom sauce and everything and my family said they liked the dump from the can kind better 🙁 But the good news is they love my squash gratin (who wouldn’t, it’s got heavy cream, fresh herbs, garlic, and 2 kinds of cheese?) and I’m making it for our feast this year 🙂

    Reply
  1049. Cee Thorn |

    I’m baking all my pies and prepping for Waldorf Salad. Squash au gratin sounds really good. I’m baking a huge buttercup squash with the turkey tomorrow. Happy Turkey Day Bobbi Jo Woods :))

    Reply
  1056. Gianni Smitty |

    Looks absolutely gorgeous! Never crossed my mind tossing in cheese rind, tossed out a grana padano rind a couple of days ago. We do save our prosciutto rinds for soup.

    Reply
  1060. Bobbi Jo Woods |

    The only reason I bought the pink ones, is because several Amazon reviews were showing photos of copycat versions they received when ordering the Bear Paws, and they got something else, which were thin/not the same quality and broke/melted. I figured it would be easier to get non-fake pink ones.

    Reply
  1062. Terry McNeil |

    Sounds delicious!!!

    Have you had a chance to check out no sugar pectin? Also gelatin can be used as an alternative for setting jellies. 🙂

    Reply
  1063. Bobbi Jo Woods |

    Yass. I have THREE pork shoulder/Boston butt cuts of pork! One is almost completely thawed and getting cooked this weekend, the other two are in the meat freezer. They’re all about 3 lbs each, and I had been collecting them when they were $8-10 each on sale since early fall.

    Reply
  1079. Bobbi Jo Woods |

    Lol. I don’t have them either, but I do like to use a recipe as a guideline when it’s something I’ve not made before. In the case of the jelly, I’d also prefer a recipe since I’m really trying to find a perfect version that’s low in sugar. I can HAVE sugar, but I prefer to keep it to a minimum so I can enjoy moar sauce LOL

    Reply
  1083. Terry McNeil |

    It appears to be expensive but from what I’m reading, you can get several batches of jam from one pack. Works out to almost the same price as the dextrose loaded pectin. 🙂

    Reply
  1124. Bobbi Jo Woods |

    I was going to wait til tomorrow, but couldn’t resist folding up some of the spicy meat into a nice warm corn tortilla and threw some onion and cilantro on it.

    Reply
  1138. Motavis Jones |

    I have never seen a red knife like that. Also the carrots look delicious. It’s hard when you can’t make your own food and have to eat fast food or bad diners. 

    Reply
  1149. Bobbi Jo Woods |

    I’m trying, Di Cleverly​! I still eat things I probably shouldn’t, and still over-eat, but since I also exercise sporadically, I’ve maintained my current weight. I’ve got to lighten the load, still, so to speak. In more ways than one.

    Reply
  1157. G Hartman |

    We had green and purple cabbage tossed with olive oil, fresh minced garlic, maple syrup, red wine vinegar and pumpkin seeds. I rarely cook when Dave’s not home.

    Reply
  1162. Bobbi Jo Woods |

    Oh wow! I like ham. I got this at Lunds through their online delivery.Wonder if they have their ham. My current fave ham is by Metro Deli of Chicago, it’s a very thin-sliced applewood-smoked and uncured ham.

    Reply
  1174. Bobbi Jo Woods |

    Terry McNeil just FYI, I did buy a package of the Pamona’s and guess what? The calcium water and liquid pectin, when prepared, will last months in airtight containers in my fridge, which is a blessing, since I’m making just a small batch of the cranberry pepper jelly tonight. Thanks again!

    Reply
  1183. Gianni Smitty |

    Gorgeous omelette! Only reason I ain’t droolin’ over it is cus it’s almost 3am, I’m home for Xmas and me knows that in da morning I’ll be having an awesome breakfast!

    PS English muffins aren’t really English hahaha

    Reply
  1184. Bobbi Jo Woods |

    It’s the eve before Christmas eve here, so many of us are still busy with preparation I have wrapping and some cooking to do (not a lot, just maybe going to make some pepper jelly and throw some stew into the crockpot for myself the next few days and take it easy). Then I still have some client work tonight and sort of tomorrow. We’re all off to Mom’s tomorrow evening. 

    Lol I know they’re not English, kinda like a half-assed crumpet, though. Well, we call them that here, regardless.

    Reply
  1185. Gianni Smitty |

    I’m pretty sure I’ll be needing a food detox after da holidays. I tend to misbehave and eat things I shouldn’t. Holiday season started a couple of hours ago for me and shame on me I’ve had more than I should have.

    Reply
  1187. Gianni Smitty |

    No wrapping or cooking on our end. Xmas Eve wif my papà, nonno, sis and her lady in Firenze. Xmas is all about da food, drink and togetherness! TOGETHERNESS is what it’s all about! If I were you, I’d ditch da client work and have a drink or two.

    My murican female unit gave me an English muffin once. Poor thing she was so disappointed when I told her that they weren’t really English.

    Reply
  1195. Bobbi Jo Woods |

    This was an accident. We came back to my house from Christmas shopping, and I fell on my ass on the icy sidewalk, bag in hand. The bowls were in there, and since they were from the thrift shop, they were only protected by a bit of paper.

    Reply
  1205. Gianni Smitty |

    Our salad dressing is always olive oil and vinegar or lime and salt. Grew up hearing my mum saying that a salad should be “light”, a gust of wind is supposed to blow away a salad.

    Olive oil first, salt and the last thing is vinegar. Vinegar “cooks” the lettuce so we believe it should be last.

    Reply
  1208. Gianni Smitty |

    Very true, water works butttttt when I’m thirsty after dinner,wine and drinkies, I want a fizzy drink so I usually grab a clementine or a grapefruit.

    Reply
  1220. Bobbi Jo Woods |

    Terry McNeil thanks for the vote of confidence 🙂

    I agree, Nisah Cheatham – not a fan of kale, maybe I will keep in the escarole and maybe put in fewer pieces of fennel? I love greens though, and honestly, full grown kale is not my fave, but when it’s cooked in soups, it sort of melts into the background. I really didn’t think it was too much green. I’ll have to think about it.

    Reply
  1221. Bobbi Jo Woods |

    Oh and for anyone curious, I found a listing of the ingredients in the “Tuscan style” seasoning to use: garlic, onion, bell pepper, black pepper, crushed red pepper, oregano, basil, marjoram, and parsley. My store carries a salt-free bottle of this blend, so I will probably just grab it and use that to start.

    Reply
  1222. Nisah Cheatham |

    I was more thinking about the variety. Could you taste that you had three?

    I would try same volume of greens but pick the green you most like. Like drop the Kale and double up on the escarole.

    Personally, I would also ditch the cabbage.

    Your addition of mushroom seems warranted though. I like that. #umami

    Reply
  1224. Bobbi Jo Woods |

    Ahh I forgot about the cabbage!  I mean, I did list it here but that was just me typing up what I saw on the list of ingredients. I LOVE cabbage. Raw, cooked, doesn’t matter. But this dish, I honestly didn’t notice it ow that you mention it. I definitely wanted more fennel, and will use more escarole and skip the cabbage. I have some in my fridge, but that’s going into a beef stir-fry this weekend with sugar snap peas, onions, carrots, and brown rice.

    Reply
  1225. Bobbi Jo Woods |

    The mushrooms were just incidental as I needed to use them up before they got dried out or got slimy. I usually toss them into a brown bag when I get them home, to keep them from doing that, but then sometimes that dries them up too much, which is OK if I’m using them in a soup. Anyone else have that experience?

    Reply
  1228. Bobbi Jo Woods |

    I’m sure they’re fine, Shiitake are usually drier than most shrooms…in fact, buying them dried is good, too. If you put them into a brown bag now they should be OK.

    Reply
  1234. Bobbi Jo Woods |

    I wasn’t a hardcore fan of ground turkey years ago, but it was surprisingly good in this soup, Shannon Shoffner 

    I also have some of that in the freezer, so I could do that, too, Bill Davis 

    Reply
  1240. Jennifer S |

    Oh. I’ll have to try this. And yeah, there are better fresh salsas out there but Pace is not bad for jarred stuff. And just like you said, I actually recognize all the ingredients

    Reply
  1259. Gianni Smitty |

    Thought of you and your romaine lettuce today Ms. Bobbi Jo. I got a romanesco broccoli at da market today, beautiful looking bouquet, wtf do I do wif it?!

    Reply
  1271. Bobbi Jo Woods |

    This is leftovers, Loc T – but yeah. I’m not a fan of regular bok choy just sauteed on its own. It’s got a taste I don’t like as much as baby bok choy. Gonna chop/freeze half raw for soup, and will stir-fry the rest with turkey, beef, onions, scallions, soy, chili, ginger, and garlic, with a big batch of brown rice too, and throw meal-size servings into the freezer.

    Reply
  1283. Bruce Shark |

    Bobbi Jo Woods Thank you….

    i will continue to read and follow any recipes and recommendations you post/have.

    This doesn’t have to suck…I can cook and I can change.

    Reply
  1285. Bobbi Jo Woods |

    Yes. You can do this!

    I’ve been diagnosed as type 2 since 2007 (who knows for how long before that, I had it) and I tried both diabetic friendly meal plans and low-carb/higher fat ones, and the low carb ones aren’t good for me, even though I really wanted them to be. I can spike my blood glucose worse on something that’s low carb/and has fat in it, than something that’s sweet. So I’ve decided to slowly let some complex carbs back into my eating, but very few, and they’re typically whole grain. Barley, tiny pastas like cut up spaghetti or mini-Penne and/or orzo/Pastina, occasionally a heap of linguine, but with LOTS of veggies and a tiny bit of cheese. 

    When I want something sweet, I make sure I have fruit in the house. Oranges, tangerines,bananas, plums, apples, berries, pears, peaches, etc. I occasionally have pizza or ice cream, but am working to curb those. Whatever is in season is cheapest. Hope that helps you, too. 

    Oh, and I reserve the alcohol for say, maybe twice a month. 

    That’s the hard part for some (not for me, I’m pretty much a social drinker, which is hard to pull off for a homebody). Lately, I had a lot more wine than usual due to holiday gatherings, but switched back to 2 glasses maximum, per week. I typically don’t need a drink but in winter, I stock up in the red when it’s on sale so I might have a couple glasses every other weekend or so.

    Reply
  1289. Bruce Shark |

    Appreciate it. I do.

    Luckily I love veggies and fruit.

    I have almost zero sweet toof, my first loves are pasta, breads, potatoes any way, cheese….

    If I can find ways to deal with those things being largely out of my diet, I’ll be o.k.

    Learning a bunch about how my body uses food…and I am more aware of how I “feel” health wise. It’ll be good.

    🙂

    Reply
  1292. Bobbi Jo Woods |

    HAVE some damn bread. Make it whole wheat. have ONE slice. Or get flat bread or some Triscuits (the plain ones are actually low-g.i.) Then be done. Have some pasta, make it a small amount and have salad first. Rice is the worst. Want rice? Cook brown rice or barley. Or whole or steel cut oats (the little nuggety ones, not the rolled ones). Stuff yourself with greens. You love baby bok choy and you’re in the land of year-round veggies. The gardens of Minnesota are closed up til at least June as far as producing anything goes, but you got it lucky.

    Reply
  1297. lynn paden |

    i really like doing stuff with tortillas.  the quiktrip down the street has mac and cheese taquitoes…. i know, ew!  but i like em 🙂

    Reply
  1306. Bobbi Jo Woods |

    Forgot to note: this is just MY recipe and isn’t “typical” of a Ranch dressing flavor. You may like to keep it basic and just use chervil, onion and/or chives, and dill (definitely keep in garlic and lemon, those are typical).

    Reply
  1314. Bobbi Jo Woods |

    IDK what Justin’s is. Forgot to point out Barefoot & Chocolate limits its ingredients to whole, fair trade stuff we can pronounce. American and European Nutella used to have the same ingredients (I first heard of it/tried it in about 1994 or ’95), til Nutella got mainstream popularity and started using crap like partially hydrogenated vegetable oil and making it way sweeter than before, where people report the European kind tastes like the kind they used to know when they first tried it (in US) and is more creamy and less sweet. I guess Trader Joe’s has a type of this spread, too.

    Reply
  1316. Chris McIntosh |

    Try other beans too. When i used to wander the Mexican supermarkets i tried them all. Butter (mayacoba), red, black, pinto, the fuck knows what else.

    Reply
  1333. Ali 'Ron Swanson' Lee |

    I made re-fried beans and tortillas tonight, bc of you Bobbi Jo Woods​!!!

    Fanks, babe!!!! I haven’t had them in so long, and they were great!!!

    I forgot to take pics until it was too late… 🙁

    Reply
  1348. Bobbi Jo Woods |

    Di Cleverly You must be buying the kind with something else in it besides yogurt (fruit or flavorings)? I just buy plain. It should be nothing but cultured milk and live cultures.

    Reply
  1350. Bobbi Jo Woods |

    Shannon Shoffner I’ll look. I’ve already gone and found a list of yogurts with lower sugar amounts (I mean, it’s a milk product, there’s going to be some sugar because of lactic acid being a sugar). I saw that Stonyfield plain Greek and Chobani plain Greek both have under 9g each per serving. 

    Reply
  1352. Terry McNeil |

    I’ve stopped purchasing greek yogurt (byproducts in the environment). Switched to plain organic yogurt. If I want the yogurt thicker, cheese cloth, drain for a few hours or even overnight (labneh – great cream cheese substitute). 7 grams of sugar in 175 g serving (that’s a 6% MF yogurt). Something to consider? 🙂

    Reply
  1353. Bobbi Jo Woods |

    Yes. I should try that. I mostly use it for salad dressings and the occasional substitute for sour cream or heavy cream in cooking. But I figure I already do enough food prep and making stuff from scratch, the last thing I want to do is mess with an ingredient, something I should be able to just reach for in its purest form and use it, and not have to fuck with it.

    Reply
  1354. Terry McNeil |

    I hear you, nothing more irritating than the fact you have to be careful with a food product that shouldn’t be full of extra (unneeded) garbage.

    Reply
  1356. Cee Thorn |

    Wow, that sounds/looks so delicious! I’ve never seen brown rice noodles, where do you buy them from? They would be much healthier than white rice for sure. That’s what I love about cooking, you can take one dish and turn it into anything your heart desires. Now I want Pancit for dinner! :))

    Reply
  1357. Bobbi Jo Woods |

    It turned out OK. I messed with it a bit more than I should have, thinking the noodles would suck everything up and leave the dish bland, but now it tastes weird. I know better now. I have little experience w/Asian dishes. I can make fried rice, and that shouldn’t count.

    Reply
  1358. Bobbi Jo Woods |

    Thanks to you, Connie Thornley – I may have never tried this. When people share, it makes it more approachable and seemingly makes it doable. 

    Reply
  1360. Cee Thorn |

    Well if I hadn’t met so many great cooks over in Guam I wouldn’t have tried it myself. They eat Pancit warm or cold over there. I tried it cold, but prefer it warmed up. I’m glad you aren’t afraid to try new things. I enjoy seeing the cool salads you make with things I would never think to use. :))

    Reply
  1361. Cee Thorn |

    I’ll add them to my never ending list at the Zon! I try to buy ahead when I can, and I have a once a month pantry box delivered. Love the Zon. 🙂

    Reply
  1366. Cee Thorn |

    I soak my white rice noodles in warm water for five minutes before using. I’ve never added them directly to the pot like that. Are the directions different for the brown rice noodles? Bobbi Jo Woods

    Reply
  1367. Bobbi Jo Woods |

    If you try it my way, you might be disappointed. Hoisin sauce is not a good substitute for oyster sauce, as I’ve learned today. It adds a bit of a cinnamon/anise component that I didn’t want. I skipped the sugar called for in the traditional recipe (2nd link in the post). You may or may not like it that way.

    Reply
  1368. Bobbi Jo Woods |

    Connie Thornley I was reading about how people soak rice noodles and someone said they are just fine if what you’re making has lots of liquid, and I see that Caroline Phelps’ recipe doesn’t mention soaking them, so I just put them right in. If you like softer, less “toothy” ones, maybe soaking is better.

    Reply
  1373. Terry McNeil |

    Bobbi Jo Woods Dinner’s still cooking. I have an idea for a couple of sides, just finalizing details. 🙂

    Tich of honey or stevia to smooth the dressing out? 🙂

    Reply
  1400. Gorgor Gor |

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    Reply
  1418. Bobbi Jo Woods |

    Yep, it’s pretty mild. Just what I had on hand, no reason I chose it specifically, other than it goes with taco-ish things better than say, Parmesan LOL

    Reply
  1430. Bobbi Jo Woods |

    I was tempted to eat the whole thing :/

    Thankfully, I had some carrot sticks nearby – I’m trying to stop being a complete pig. I have been eating like crazy since Christmas 🙁 It’s almost all mostly good, healthy food, but I still overeat.

    Reply
  1434. Bobbi Jo Woods |

    Anyone who lives in America and cooks anything beyond toast has heard of EVOO because stupid American cooks on TV have made it a common acronym and it’s very easy to just throw into conversation & recipes by accident. Sorry.

    Reply
  1455. Bobbi Jo Woods |

    Also, thanks for that. Would you say the salad is mostly a kale salad with the stuff on top being, um…on top? The photo is making me think that. Or would you say the ingredients are about equal in volume? 

    Reply
  1471. Gianni Smitty |

    Yay FISH!!! I have no feckin’ idea what kinda fish you used and I don’t care dat you didn’t use cilantro (coriander); all I’m excited about is that you had FISH!

    Reply
  1477. Gianni Smitty |

    Bobbi Jo Woods I’m familiar wif pollock, when dried it’s “kinda” like cod (we call it fake cod). Did ya bread it yourself??? Cus if ya did, damn I’m feckin’ in luv wif ya and will propose for da millionth time! Marry me!

    Reply
  1509. Patrick Horgan |

    The Brothers Green on YouTube just have a glass of water with scallions and various fresh green herbs like parsley and cilantro thrown in and just snip them off with scissors.

    Reply
  1512. Thomas Jones |

    This is basically how we stay in onions, garlic, leeks, scallions, potatoes and sweet-potatoes. It’s why, when at the farm market, we look for items that still have their roots/shoots/etc. attached rather than the ones that have been “prettied up”.

    Reply
  1514. Thomas Jones |

    We start them that way, then take the slips out and plant them in garden beds. Hydropinc is ok for some things, but growing in soil really helps the flavor-profiles of most things. Our soil tends to make for very angry onions/garlic/peppers. Growing in the garden box also tends to result in bigger potatoes and sweet potatoes.

    Reply
  1516. Thomas Jones |

    Do you have a balcony or porch with a railing? They make small planter boxes that are designed to go over your railings. They work well for us (along with my wife’s sun chair on the upper deck, she put rail-boxes up so she could have herb-scent surrounding her).

    Reply
  1520. Megan V |

    Oh this is Hilarious someone must have me blocked because it totally looks like Bobbi Jo Woods​ is talking to herself.

    Reply
  1522. Megan V |

    Bobbi Jo Woods meh I don’t care but at first I was confused because I kept getting notifications and I’m like.. Why am I getting notifications and it’s just Bobbi talking to herself? Huh? Lol

    Reply
  1536. Bobbi Jo Woods |

    Guess it depends on what you’re talking about. Ham, roast beef, and turkey, probably not. Salami and spiced pork type stuff like Capicola, soppressata, probably eww.

    Reply
  1537. Bobbi Jo Woods |

    I love broccoli slaw

    I usually mix it with some salad dressing, but also have done like, a cider vinegar/yogurt combo. It’s great with raisins and apples, or bacon and cheddar

    Reply
  1538. Bobbi Jo Woods |

    So day 2 and this still tasted good but for some reason, all the bits of asparagus and mushroom floated to the top, whereas with my last crustless quiche, the ingredients stayed suspended in the custard mixture. Do you think it was because I left out the cottage/ricotta cheese, Terry McNeil? I’m a bad baker!

    Reply
  1539. Bobbi Jo Woods |

    So day 2 and this still tasted good but for some reason, all the bits of asparagus and mushroom floated to the top, whereas with my last crustless quiche, the ingredients stayed suspended in the custard mixture. Do you think it was because I left out the cottage/ricotta cheese, Terry McNeil? I’m a bad baker!

    Reply
  1540. Terry McNeil |

    Bobbi Jo Woods I really don’t know, it’s possible. The ricotta/cottage cheese and eggs might have been a bit denser than eggs without, holding the mushroom and asparagus in place.

    Reply
  1541. Terry McNeil |

    Bobbi Jo Woods I really don’t know, it’s possible. The ricotta/cottage cheese and eggs might have been a bit denser than eggs without, holding the mushroom and asparagus in place.

    Reply
  1542. Bobbi Jo Woods |

    Hmm – ok. I figured that may be why this wasn’t puffed up as high as the other one too.

    I only asked as I have a bit less experience with quiches, wasn’t sure if you had more

    Reply
  1543. Bobbi Jo Woods |

    Hmm – ok. I figured that may be why this wasn’t puffed up as high as the other one too.

    I only asked as I have a bit less experience with quiches, wasn’t sure if you had more

    Reply
  1544. Terry McNeil |

    That’s cool, if I can help I will! The quiches I have some experience with are the ones in a pastry crust.

    I’m learning from you! 🙂

    Reply
  1545. Terry McNeil |

    That’s cool, if I can help I will! The quiches I have some experience with are the ones in a pastry crust.

    I’m learning from you! 🙂

    Reply
  1554. Bobbi Jo Woods |

    Here, Stephanie Bird – I just made oatmeal like usual (1/4 steel-cut oats, 1 1/2 cups boiling water, a dash of salt) and then when they were almost done (20 minutes), I mashed in half of a really ripe banana and then added 1/2 tsp vanilla extract, some cinnamon, 1 TB palm sugar (brown sugar works, too) and a handful of chopped walnuts. OH! And a teeny pat of butter. I might skip the sugar next time, if I use a whole banana.

    Reply
  1569. Bobbi Jo Woods |

    Rose D I just browned some hot Italian pork sausage in a heavy-bottomed stock pot, then added some sweet onions to saute. I de-glazed the pot with some red wine (about 1/2 cup), and then added a can of whole peeled tomatoes and turned the heat up to med-high to let them get warm. Then I mashed the tomatoes with the back of a wooden spoon and added salt and pepper to taste and let the sauce simmer for a few hours on low, stirring occasionally. I can’t remember if it was three or four. Anywhere between two and four is OK. Longer is better, and you can always add more tomato sauce or tomatoes/water if you feel like it’s too reduced, but I felt like the meat was breaking down to the point I wasn’t going to be able to taste it.

    Reply
  1583. Bobbi Jo Woods |

    It totally is!  My first time making it. Will cut down on the oil to cook it next time (the sauce had sesame oil in it, too). It’s a quadruple batch!

    Reply
  1590. Bobbi Jo Woods |

    Sure. Here ya go:

    Cook 8 oz of lo mein egg noodles or 8 oz of thin spaghetti (I used vermicelli) in pot of salted boiling water – if using vermicelli, cook for about 6 minutes for al dente, 8 minutes for more tender noodles (al dente is best). Drain. Toss with a tiny bit of oil (to keep from sticking together), and set aside.

    Chop 2 cloves of garlic

    Slice 1 red bell pepper

    Julienne 2 carrots

    Thinly slice 1 onion (I like lots, mine was large)

    Slice thinly 1/2 head green cabbage (2 cups)

    Drain 1 can sliced water chestnuts

    Wash 1 cup snow peas

    wash/chop 2 cups spinach or bok choy leaves

    Whisk 2 TB soy sauce, 2 tsp sesame oil, 1 tsp ground ginger, 2 tsp brown sugar in a small bowl, set aside.

    Add garlic to wok or very large skillet with oil on medium heat, cook til it starts to sizzle, being careful not to burn it. Add carrots, bell pepper, water chestnuts, onion, and stir fry til carrots are slightly tender, and garlic, peppers and onion are fragrant.

    Turn heat up to almost high, add sliced cabbage and cover to steam it for about 5 minutes, lift lid and stir, adding in snow peas. Stir peas into it all, replace cover and continue to steam another 3-4 minutes.

    Reduce heat slightly and remove cover. Stir peas and cabbage into veggies . Add in hot noodles, pour sauce over all, toss all to combine, and continue to cook for another minute or two, til sauce coats all.

    Serve hot with scallions.

    This is modified from a few recipes I’ve seen online. One of them called for mushrooms and spinach w/the red pepper and carrot, the other one called for the bok choy and snow peas. I love mushrooms, but I’m out of them, for the time being

    Reply
  1600. Bobbi Jo Woods |

    Bruce Shark I washed them, then sliced them in half and some in quarters (some were beeg, I no rike dat–small ones are sweeter) and laid them onto a baking sheet lined with parchment and drizzled with a little EVOO. Then I sprinkled s&p all over them and put them in a 425°F oven for 12 minutes, until some of the leaves turned completely brown. They were nearly caramelized, some, and others, just tinged and warmed through. I never roasted Brussels sprouts prior to this, always steamed them in the micro.

    Reply
  1610. Bobbi Jo Woods |

    They really aren’t here, either. I paid almost four bucks for this one. But the tomatoes we get in winter taste like NOTHING. I was craving a real tomato flavor. This one reminded me of the kind my dad would have in our garden when I was a kid. Juicy and sweet and almost herb-y.

    Reply
  1619. Bobbi Jo Woods |

    I think I put too much fennel seed in the sausage :/

    It tasted too fruity the day I made it, so I figured it would calm down after a day or two in the fridge. I did not toast the seeds like Alton Brown said to. Oh well. Next time!

    Reply
  1625. Bobbi Jo Woods |

    Thanks! I think whatever ground meat you like will work, maybe you could mix in some Italian seasonings before browning it (like you would for meat loaf or meatballs), if you like that kind of thing? Hers actually did not call for any meat or pasta, I just decided to do that.

    Reply
  1628. Bobbi Jo Woods |

    Oh, and I realize this might look like a lot of work, it was not. I get the chicken stock in shelf-stable 32 oz. boxes when they’re on sale 2/$4, and I use the Minute Rice blend – yes, it’s par-cooked, but still nutritious. Takes about 10 minutes to steam up…in a pan on the stove or in the microwave (use a very tall or large container if nuking, or it bubbles over). The broccoli is Birds-Eye baby florets, 12 oz. bag on sale for $1.99. I get fresh broccoli all the time, but sometimes the frozen stuff is just as good, and frankly, only having cooked it about two minutes, it tastes like fresh.

    Reply
  1629. Bobbi Jo Woods |

    That’s been typical of my weeks, too, Daniella Arianne. In fact, I haven’t been posting stuff here as much, since most of the time, it’s really just boring stuff like cottage cheese and fruit or toast for breakfast, salad/sammich for lunch, some chicken and rice or veg for dinner. But the last week or so, I had been eating a lot of junk (potato chips and cookies 🙁 mostly) and I got sick of eating the same two soups every other day. I’m going to freeze what’s left and move back into salad and fruit territory for awhile since I’m off my meds for who knows how damn long.

    Reply
  1631. Bobbi Jo Woods |

    I only have used their website but they sent me a catalog in my order AND a sample!

    Any other stuff by them that you really like and recommend? I have purchased their Dutch cocoa, Green Goddess mix, Fox Point seasoning (haven’t tried it yet, just sounded good), Forward! seasoning, and dried shallots. They sent me a sample jar of Pasta Sprinkle, which is basil, oregano, thyme, and garlic all chopped up really really tiny so it’s perfect on garlic toast and noodles and isn’t all super-crunchy and you have to wait for it to get soft.

    Reply
  1639. Bobbi Jo Woods |

    Yeah but I’ve been eating all teh squashes!

    I still have a pound of frozen cubed butternut in the freezer and one of these winter squashes on da counter!

    Reply
  1643. Loc T |

    Spring is here (a’choo) and I just came in after some weeding. I should have put them in a bowl and call it salad.

    Reply
  1646. Bobbi Jo Woods |

    Oh, and the diced onions apparently disappeared into the sauce. I cut them very fine but could still taste them. I love doing this with red bell pepper and mushrooms, too.

    Reply
  1648. Bobbi Jo Woods |

    Yep! Lol

    Only thing not quick was chopping the carrots. I usually take Sundays to do things like that anyway (wash and dry lettuce for lunches for the next couple days, etc.) so no biggie. 

    Reply
  1658. Terry McNeil |

    Very nice!!! When radishes are in season and if the tops are nice enough. 🙂

    I will be looking for the tops of carrots now, to try, probably not until later in the summer though. 🙂

    Reply
  1659. Bobbi Jo Woods |

    The big bunch of organic carrots w/tops were 99¢ yesterday, so I went for it. The greens are kind of carrot-y if you put them in salad, like I did today. But the flavor is very mild in the pesto.

    Reply
  1661. Bobbi Jo Woods |

    I did add some basil that I reconstituted from dry, but like I said, it’s not noticeable and very mild. So it wasn’t a problem.  The carrot taste was more prominent in my salad, like I said.

    Reply
  1663. Bobbi Jo Woods |

    I’ve made it before using a mini food chopper, a regular sized food processor, and have made it just using a whisk. This is by far, the easiest. My regular food processor bowl is much too large for 1 yolk to be whipped and get the oil emulsified into it properly, so using a cup just slightly wider than the immersion blender head was PERFECT.

    Reply
  1665. Bobbi Jo Woods |

    I was OUT of mayo and wanted to make some chicken salad for a sammich, out of leftover chicken and some celery and grapes. I had eggs, oil, etc. Voila! Mayonnaise!  Tastes BETTER than Hellman’s, too. 

    Reply
  1675. Bobbi Jo Woods |

    I used about 3 TB of the pesto I made yesterday, per 8 oz of pasta and about 2 cups spinach/stems, and 1/2 cup peas

    https://plus.google.com/u/0/+BobbiJoWoods/posts/CKELUL9kT5m – about 3 minutes before the pasta was ready (vermicelli, which is about a 6-7 min boil for al dente), I added frozen peas, then drained once cooked, reserving 1/2 cup of the pasta water, and left it in the colander. Then I put a tiny bit of oil in the pot and wilted the spinach in the hot oil, then added the pesto and pasta and some of the cooking water. Served hot with black pepper and shredded Parm.

    Reply
  1681. Bobbi Jo Woods |

    Thanks 🙂 The chicken salad, I threw together last night from leftover fried breast and thigh meat and every Sunday, I wash ant chop 4-6 romaine lettuce leaves and chop an onion and julienne a carrot or two and throw them in the fridge for salads during the week. I have a pot of black beans simmering on the stove because I think I’ll have some chicken/black bean/rice tacos tomorrow. Chicken is leftover shredded/seasoned,and thawing in the fridge. 

    Reply
  1696. Bobbi Jo Woods |

    Shani H it’s soooo good!

    And I make your salsa about once a month or so. I just throw all the stuff into a pitcher and use my stick blender 🙂

    Reply
  1698. Bobbi Jo Woods |

    Yep. For me, sometimes I overheat and put in too much jalapeno (using a big one or more than half of a big one) so I will throw in some fresh tomato, too, like cherry tomatoes or a Roma.

    Reply
  1700. Shani H |

    Decided on pulled pork again because it can be used in so many things. But that’s for tomorrow. Going to find something easy for dinner.

    Reply
  1707. Bobbi Jo Woods |

    PS – the low carb thing is not new to me… I went full-on Atkins for about a year, I lost 30 lbs in six months. A lot of life happened and I went off of it only because I wasn’t smart about budgeting for it and it was expensive to stay on it w/o the extra work. 

    Reply
  1708. Bobbi Jo Woods |

    Same for me. Except I suck at hidden sugars (all the ones ending in ‘-ose’, etc., found in salad dressings, soups, snacks) which is why I have been trying really hard to avoid packaged food…making my own salad dressing, not buying anything in a can or box unless it’s plain things like oats, dry beans, stock/broth, and tomatoes without salt.

    Reply
  1710. Di Cleverly |

    You’re on the right track Bobbi Jo Woods . I’ve honestly never really thought much of the sprouted grains;  it never occurred to me that they could be considered a vegatable! That’s a pretty cool idea!  

    Reply
  1713. Bobbi Jo Woods |

    I’m very frustrated right now, with wildly varying different stances being taken on what’s healthiest – Dr. McDougall will tell you that plant-based diet with LOTS of carbs from grains, and NO oils (and hardly any fat, even natural fat) is better for metabolic weight management and has said he can prove that his plan works for diabetics (https://www.drmcdougall.com/health/education/free-mcdougall-program/introduction/). I’m not buying it – I lived on high-starch eating for a long time (I didn’t start eating as much meat or even appreciating it a lot until my late 20s)

    Reply
  1714. Bobbi Jo Woods |

    Megan V – it sounds like it, at first…but then, this lady points out how you can probably get away with it cheap: https://www.youtube.com/watch?v=vS3J1O54g00 (although, I think she must be one of those people who eats food because it’s necessary and not because she likes to taste it–canned tuna? Hard boiled eggs? No thanks–but the salmon and asparagus dinner she made sounded good)

    Reply
  1716. Terry McNeil |

    Have you looked into breads/flatbreads based on lentils? I don’t know how the protein in the lentils would affect your diet. Just a thought. 🙂

    Reply
  1717. Bobbi Jo Woods |

    I’m still eating carbs as long as I have insulin LOL and as long as my kitchen contains them, because I can’t afford to throw food out…so I will of course, look into that, but I doubt the keto way of eating includes legumes/beans. I’m still on the fence with everything, as I’m only learning!

    Reply
  1719. Bobbi Jo Woods |

    I love my veggies 🙂 I’m glad my parents showed me how to eat them. I think it helps when you have a garden in your own back yard, even if just for one summer. I know I liked that a lot when I was a kid.

    Reply
  1731. Bobbi Jo Woods |

    I am diabetic and have (or seem to have) very high resistance to insulin that my body creates, so I have to force more of it into me. That seems very very wrong. I am convinced that eating carbohydrates in the form of starch isn’t doing me much good.

    Reply
  1732. Bobbi Jo Woods |

    This isn’t a forum for people to heap their advice to me on what I eat or don’t eat. Yes, I may have opened that can of worms by making the statement about carbs, but I need to say in my own defense that I mostly eat very healthily. Please don’t tell me what to do.

    Reply
  1733. Wally Gator |

    sorry  

    When i was telling you that  and was relating what i do  >>>>>

     5 foot 10 

     165 pounds  

    diabetic  since birth

     i had only your best intrest at heart 

     please forgive me 

    xx

    Reply
  1734. Bobbi Jo Woods |

    It’s so good. I’m going to have to find a substitute for brown sugar when I go low carb and make a non-noodle version of this, because it’s excellent.

    Reply
  1735. Bobbi Jo Woods |

    Grating the three tablespoons of ginger by hand is TOTALLY worth it. My hands smell like garlic, ginger, cilantro, and lime right now :)))

    Reply
  1737. Bobbi Jo Woods |

    Bina S I once made a spring roll salad, and the cucumbers made it not last very long. They got slimy and made the rest of the salad all gross

    Reply
  1742. Bobbi Jo Woods |

    Lol I ate fish & chips yesterday and I over-carbed. I got a t-bone steak in the fridge ima throw in the oven tomorrow so I can over-meat 😉

    Reply
  1743. Bobbi Jo Woods |

    Hey Wally Gator I accept your apology. It’s just…I hadn’t seen you around in like, years, and the first time I get a comment since then, it’s on one of my food collection posts and you’re telling me not to eat donuts, couldn’t help but get on the defense, as I don’t eat donuts…and had you seen the rest of these posts thus far, you’d have realized it. I’m not offended, just calling it like I see it.

    Reply
  1744. Bobbi Jo Woods |

    btw, this makes a GIANT batch. That bowl in the pic is huge (10 quarts) and was just over half-full. After enjoying two heaping servings last night, what was left fit into a 12-cup plastic container. I mashed it down really good, though.

    Reply
  1745. ʎlloɥ uɐɹop |

    That looks great! I ❤️ jalapeño. Daniella Arianne I haven’t had a sloppy joe in forever because of the processed food aspect, so a homemade version sounds fantastic! I assume it involves a lot of tomato sauce and vinegar and what?

    Reply
  1747. Bobbi Jo Woods |

    ʎlloɥ uɐɹop they can be pretty much whatever you like, but yeah, the basic components include either tomato paste or sauce, and some kind of acid, but not necessarily have to be tangy. I have had many kinds. One was tomato soup mixed with the hamburger and some onions, cheddar cheese, and bacon. Not sweet or sticky at all. My mom always put brown sugar, tomato paste, onions, ketchup and a little mustard in hers.

    Reply
  1750. Wally Gator |

    Bobbi Jo Woods not sure what to say

    i could go politically correct 

    and send you please forgive any implied doubts you may have  because of my short comings….

    as i punn i will tell you 

    it would not be short …… slow steady wins the race every time…..

    though a good hard ground pound is quite fun

    okay so umm where am i going with this 

    i do not know 

    drunk 

    is friday…..

    why was friday called that  hummmmm

    okay gotta go  for you 

    Remove This Pain Inside Of Me

    Let It Go At Once And Set Me Free

    Feeling Lonely Displaced And Lost

         Remove It Now

       I’ve Paid The Cost

    As I Will IT ,So Mote It Be!

    Xx

    Reply
  1751. Heidi Lynn |

    I grew up on this but mine was just seasoned ground beef, lettuce, tomatoes, kidney beans, and crushed Doritos with Italian Dressing.

    Reply
  1759. Bobbi Jo Woods |

    I love them. I just throw them onto a parchment lined sheet, drizzle a bit of olive oil, sprinkle sea salt, and stick ’em in a 400° oven for 30-40 mins

    Reply
  1763. Sy Bernot (Psybernaut) |

    They are soooooo good if you put them into a fiery furnace at about 50 Kelvin for 2 minutes then drop onto a hard surface at about 2 G, encase in carbonite, then smother the bits with bacon fat and super sharp cheddar cheese, realize there is no saving this mess and commit the mass to the Mr. Fusion after licking the bacon grease and cheddar off (waste not want not). 

    Sprouts are the Death Star of the vegetable world. 

    Reply
  1778. Bobbi Jo Woods |

    How’d it come out?

    I have made two batches of this now, and my notes on this are:

    1) honey is an OK substitute for the brown sugar in the dressing, but I may had to zap it in the mic 10 secs first. And red chilis are great in place of jalapeno, it just gives it a different type of heat (I used some Huy Fong chili garlic sauce)

    2) Keeping all the ingredients into separate containers is better if you’re not going to use up a batch of salad at once and not planning to have leftovers (like for a picnic or dinner party), because it turns out that they weep a little all over each other and make a strange-tasting watery condensation that makes the noodles all soggy, plus, it collects at the bottom of the container and the taste is hard to get remove from what’s left of the salad even after draining it (I had to throw some away).

    3) I’m also going to keep the dressing separate until I want to serve the salad and just put some into the servings, vs. dressing the whole salad. It not only stays more potent and less watered-down, it doesn’t make the dish soggy. Especially when keeping the elements separate as mentioned. Same with the cilantro. That could just be my own personal taste, but the cilantro got started to get soggy in the salad after day one and stuck to the sides of the container and made every single vegetable and noodle taste strongly of funky slimy cilantro by day two.

    4) I was right in my hunch to skip the bean sprouts and cucumber because I thought they’d make the salad not last very long. Again, something to maybe try if not planning leftovers, but the bag of bean sprouts I bought for this recipe lasted 4 days in my fridge before they turned watery and brownish. And having sliced and kept cucumber in the fridge for even just one day, I’m familiar with the level of slime they get to.

    Reply
  1782. Bobbi Jo Woods |

    My ex-fiance was born & raised in Hawaii and his mom made something similar – so I got this from him. They called it “Hamburger poke” (poh-kee).

    Reply
  1785. Cee Thorn |

    I will make fried cabbage as a side dish sometimes, it’s just cabbage, onion and a tablespoon of bacon grease. Salt and pepper it to taste, voilà!

    Reply
  1788. Bobbi Jo Woods |

    No, I’m trying to empty my kitchen of carbohydrates that aren’t non-starchy vegetables – I am much healthier eliminating pretty much all of them from my diet. I can’t afford to risk my health any longer 😉 Low carb isn’t probably for everyone, but it works for me.

    Reply
  1790. Bobbi Jo Woods |

    Thanks, guys. It was really good. I was lazy so I had already cooked barley plus chopped tomato so I only had to slice up some cucumber and threw it all together in the feta container LOL

    Reply
  1796. ChrĨs Ξ |

    The only thing with the lettuce one it’s hard to hold, unless you just make it a roll. The lettuces just isn’t as firm as bread.

    Reply
  1797. Bobbi Jo Woods |

    Maybe that’s true for some sandwiches, I’m sure I’ll find out down the road…but this one was not hard to keep together – romaine is pretty crisp and sturdy

    Reply
  1801. Bobbi Jo Woods |

    I’m out of almonds, and walnuts just won’t work with this. And honestly, I have to get in the mood for the whole nuts in the veggies thing, and I just wasn’t, today.

    Reply
  1807. Bobbi Jo Woods |

    Too much mustard. Maybe not red wine vinegar next time, but cider vinegar. Maybe more salt. IDK. I used some of the crock pot drippings from cooking it and went from there

    Reply
  1809. Jake Croston |

    Ya, definitely needs some kind of sugar to balance the vinegar flavors. If you are trying to avoid refined carbs, mebby just some apple slices to give it texture and sweetness?

    Reply
  1810. Bobbi Jo Woods |

    I’m looking at either learning to cook with brown sugar replacement, or else just not making bbq sauce again LOL

    Ken Davis has a Splenda one.

    Reply
  1814. Bobbi Jo Woods |

    It tasted really good, Daniella Arianne – I kinda keep thinking I can fool myself w/the low carb wraps, but depending on what’s in ’em, the texture just isn’t the same as real flour ones – however, I can say the frying job really did make this taste ALMOST exactly like a fried flour shell. I think it’s good for occasionally, but I don’t mind the salad without the shell, either.

    Reply
  1826. Bobbi Jo Woods |

    Catherine W. I love eating it all – that’s MY problemo LOL

    That was hot sauce on the avocado. I was lazy and didn’t feel like doing anything with it but cutting up and eating it. So I did the hot sauce and mash up w/fork thing – great way to get some fat in.

    Glad you’re feeling better 🙂 Salt is a necessary thing people don’t always think of. I think being sick makes us dehydrated because we don’t always want to drink as much fluid as we ought to (that’s my secret for colds – keep drinking water and tea)

    Reply
  1831. Bobbi Jo Woods |

    It’s so good. You wouldn’t even know it was chicken. But also, it’s as GOOD as chicken. If that makes sense. Like, if pork or beef are not really your thing.

    Reply
  1832. Bobbi Jo Woods |

    Also, this was new to me. I never tried to make something like this before, I only heard of the idea of sausage with cabbage. I usually just make salads, tacos, or Asian stir fry with cabbage, not usually cook it with meat. I think if I do it again, I’ll ease up on the vinegar and mustard. I was hoping the acidic/peppery flavors of that mixture would bring another dimension to the really sweet sausage and buttery cabbage. And it did…it was actually amazing. The pot liquor alone was yummy.

    Reply
  1835. Cee Thorn |

    Well we’ve gone full blown summer down here, it’s 92 degrees and 78% humidity. It feels like 100 degrees. I’ve not been very hungry since this heatwave started. I envy your cool, rainy weather.

    Reply
  1836. Bobbi Jo Woods |

    YUCK

    Ha ha don’t be too jealous. It’s still a bit muggy. We had QUITE a few days last month of 80+ temps and moderate humidity, but thank goodness it was breezy enough and the house I live in is very shaded…I say thank goodness because the a/c isn’t allowed to be turned on til June 1, which is when I pay a few bucks extra to the landlord (still very cheap). I have a portable unit on wheels that sticks a tube out the window. It works very well to cool my whole place which is pretty small.

    Reply
  1837. Cee Thorn |

    I have one of those just for my bedroom, then I don’t have to cool the whole house at night. I try to keep the thermostat at 76 all summer and use the portable at night. I love that little thing, and now if I go stay somewhere else I have a hard time sleeping without the noise of it running. 🙂

    Reply
  1839. Bobbi Jo Woods |

    Oh yeah, and that’s a little dollop of Huy Fong’s chili garlic sauce – which is pretty much un-pureed sriracha, but has none of the sugar that their sriracha has in it.

    Reply
  1841. Bobbi Jo Woods |

    I swear, even only slightly reducing my carbs and eating this way has made me not hungry at all, Bruce Shark – when you gettin’ on board with me?

    Reply
  1843. Bobbi Jo Woods |

    Shannon Shoffner – true. I haven’t been craving bread for a couple years now, because other than an occasional Jimmy John’s sammich (I’m talking, 3 times a year, between early 2015 and about a month ago) and maybe French toast or a bagel once a year, I pretty much don’t eat a lot of starchy stuff or even sweets.

    I stopped buying: Bread, sugar, pasta, rice, noodles around December 2015 and have so far mostly kept them off my grocery orders. I say mostly, because I did buy a couple boxes of noodles once or twice so far this year, and I did buy Ezekiel 4:9 bread, which was sprouted 7-grain because I was being hard headed and wanted to believe it was good for me (it’s not). Then I decided to try to cut out wheat completely. I found a few alternatives to bread which have a small amount of wheat in them, like sandwich wraps (http://www.tumaros.com, http://www.flatoutbread.com, http://www.josephsbakery.com that I don’t seem to be having any problems with so far),

    Also, I find it’s becoming a lot easier to even forget about breads and starches/pasta as I go along, since my meals are not centered around mimicking things that were high in complex carbs. I just eat a lot of meals which are non-starchy veggies and meat with fat. Also, I know there are tons of recipes online for keto versions of those things, if I feel like messing around with baking, and I’ve never really been a big baker.

    Reply
  1845. Bruce Shark |

    Bobbi Jo Woods very very soon.

    Had doctor appt on Thursday, blood work on Friday, soon as I get results and cleared, I’m in.

    Reply
  1853. Bobbi Jo Woods |

    Hmm I wonder if the low carb foldits are any good. I got some Joseph’s mini pita breads here that are supposed to be low-carb, but aren’t that great but are pretty close. So far, almost everything I try is grainy. That said, I’m still eating spinach and cabbage and leafy things loaded up with meat and cheese since bread replacements are disappointing and I don’t really miss it all that much, but damn, I missed pizza.

    Reply
  1867. Bobbi Jo Woods |

    It’s pretty much like if you put cabbage in a taco, except there’s no corn tortilla. I mean, it’s cabbage. It tastes good. It can be a tad messy if you use a leaf with a tear in it so you have to be careful

    Reply
  1868. Bobbi Jo Woods |

    Terry McNeil I think it was.

    I really (really) wanted to stuff the crap out of it but I was running out of calories for the day LOL. I’m VERY full. I originally made the recipe for 1 large cabbage leaf and 1 serving of the meat and veg, but I just divided up the meat and chopped everything else a lot smaller so I could feel good about having two 🙂

    Reply
  1872. Bobbi Jo Woods |

    Megan V – found it! I know it’s not “real” Carnitas, because it’s not fried in lard or whatever, but if you put some of the hunks of shredded pork in a thin layer on a parchment lined baking sheet for a few minutes they will crisp up the same way. That’s what I did for my tacos

    Reply
  1881. ChrĨs Ξ |

    Yea, I don’t like it and it has more than just cabbage in it. And all that mayo on it you can’t taste what the raw cabbage would taste like because so many flavor are going on when you eat it. Which I don’t like cole slaw. I’ have had cabbage rolls and sometime the leaf is a bit bitter when eating them just wondering if raw with out any other sauces or being cook was.

    Reply
  1883. Bobbi Jo Woods |

    Ah ok. I have had non-mayo cole slaw before – you can taste the cabbage more.

    It’s not bitter at all. It’s more like…a bit peppery and very crunchy without being watery like lettuce is. Give it a try.

    Reply
  1887. Bobbi Jo Woods |

    I mean, it’s like 88 cents per pound right now, So it’s be like $2 for one head you wasted if you didn’t like it. Or you could try going to a farmer’s market and seeing if they have any – sometimes the bagged copped stuff is different, but if it’s cheaper, you could try that. I just love all cruciferous veg (broccoli, cabbage, cauliflower, Brussels sprouts, etc) and cabbage is one of my faves

    Reply
  1893. Jo C |

    Bobbi Jo Woods yes it is but everyone has their special ingredients which makes yours special ☺️

    Reply
  1897. Bobbi Jo Woods |

    Lisa Davenport I made a really fucking garlicky dressing to put on this! I bet you’d love it. I put a whole bunch of garlic and garlic powder in a dish with a little sour cream, dill, oregano, mint (just a little), red wine vinegar, salt & pepper and a little mayo and it was like a creamy garlic bomb and I drizzled it on over this Greek kinda salad thingo. Uhhhmazing

    Reply
  1898. Bobbi Jo Woods |

    IKR? GARLIC ALL THE THINGS

    Thanks 🙂 It was really good. I’m going to try it with spinach leaves and artichokes added, next time. Maybe some salami.

    Reply
  1908. Bobbi Jo Woods |

    I just put all these items in my local store’s online grocery shopping cart to pretend to buy them, and the total came to $33.40, so I know I saved a bunch…plus, the quantities of items that I bought today (except for the lettuce heads and ground pork) were triple or quadruple of those the store sells. And since I bought from all Hmong sharecroppers, I just have to wash the dirt off – they don’t use pesticides – so all of the produce is organic.

    Reply
  1909. Cee Thorn |

    I love all types of roasted veg, only can do that in the winter months here in FL. They are good as a main, side dish or added to soups/stews. :))

    Reply
  1911. Cee Thorn |

    Grilling out turkey medallions wrapped in bacon, served with a big salad and corn on the cob. We do grill a lot of veg in the summer along with pineapple and peaches. 🙂

    Reply
  1913. Gianni Smitty |

    Summer is always a weird veggie season for us…always too hot and a lack of appetite. Wif this weather we have our veggies raw 99% of the time and 1% steamed. HATE Summer!

    Reply
  1916. Bobbi Jo Woods |

    So I have more nice veggies in this week, and still have lots of these FlatOut things (I’m sort of afraid that they’re stil fresh after all this time–eek! Frankenfood!), but I didn’t have any problems with sugar spikes or having this be a gateway to cheating w/high carb foods. So I’m going to make a spinach/mushroom one (maybe with roasted garlic pieces and hunks of feta), a pesto chicken one, and a pepperoni and mushroom one. Would love to try something wacky and out of my comfort zone, like collard greens and barbecue chicken, or something, but sticking to safe options for now. I have some seasoned ground lamb, smoked Gouda, and a fresh mozzarella log on order for my 6/22 delivery, too.

    Reply
  1920. Bobbi Jo Woods |

    10 carbs in THE WHOLE MEAL.

    You could probably get away with a lot less than that – but each little serving of olives, pepperoncini, 2 TB of diced tomato, onion, etc. each of those is 1 carb. Even the homemade dressing (mayo, sour cream, oregano, red wine vinegar, garlic powder, black pepper), it all adds up. I wanted to have a Greek yogurt-based dressing, but shit, yogurt has way more carbs than sour cream and they’re almost the same thing (not nutritionally, but to the mouth, they’res not a lot of difference)

    Reply
  1927. Bobbi Jo Woods |

    Oooh roasted veggies are the best

    I’ve been pricing around for toaster ovens – ever since I gave up bread, I’ve been side-eyeing my standard 2-slice toaster on the counter and seeing so many recipes for small plats like melts, small gratins, etc. so I really want to get one.

    Reply
  1942. Bobbi Jo Woods |

    I can’t stop being in awe of this. I’ve only really lost weight on purpose twice in my life – this time, I was just trying low-carb again but really seriously, and as of today, I dropped 7 lbs since last I weighed in (Jun 3). That’s 7 lbs in 15 days, you guys! I’m sure some of you already heard, but this is a big effing deal for me. I know it’s boring to hear someone go on about this kind of stuff, but I don’t “diet” all the time so I’m very pleased because this has been incredibly easy, considering all things.

    Reply
  1944. Bobbi Jo Woods |

    Turned out nice. I wanted to use the gril today but the guy was here mowing with this big rider mower and making so much noise. Plus, this was a single-wrapped frozen one. I will do it next time, maybe

    Reply
  1946. Bobbi Jo Woods |

    Maybe that’s the wrong word to use? It had pork, water, and then maple syrup and then “natural and artificial flavors” listed, then dextrose and sodium lactate, which I guess is a byproduct of fermenting corn? I don’t need corn and dextrose in my damn sausage.

    Reply
  1950. Bobbi Jo Woods |

    And not fair to people who don’t want to eat corn. I used to love corn but it’s a metabolic nightmare for people who are insulin resistant and can’t process sugars

    Reply
  1953. Bobbi Jo Woods |

    Oh, and there’s a little mayo on one half, with garlic powder and scallions sprinkled on it, but people hate scallions and I’m tired of defending them lol

    Reply
  1956. Bobbi Jo Woods |

    I think next time I’ll skip the mayo.

    I want to do this with salami, a creamy cheese like Boursin or Philly mixed with some garlic and herbs, and some red peppers. Would also like to try a turkey pesto one.

    Reply
  1965. Bobbi Jo Woods |

    I don’t crave sweets or starches. Even when I wasn’t doing any ‘diet’, I was not a sweets or baked goods person. Honestly, I only craved fruit occasionally prior to this but I’m still eating 90% dark chocolate (I’ve got a bar that I bought like, a month ago, sitting in the fridge, I’ve had 2 squares off of it). I drink coffee with real cream in it and flavored stevia every day, and sometimes I have some fat bombs, which are like dessert, to me.

    I’ve been down this road before, so hopefully I’m doing it right this time (about 2005 I did Atkins but I did it wrong)

    Reply
  1967. Bobbi Jo Woods |

    Thanks. It’s waning. I’ve bought some no-salt, which is very high in potassium, and I will be using that plus a magnesium supplement. It’s all coming in with my Amazon order that has red palm solid oil and MCT oil. Plus I will probably cut one of my coffee servings and replace it with a cup or two of broth. That should help a lot.

    Reply
  1972. Bobbi Jo Woods |

    I’m sure I could do a tuna burger. I haven’t tried sea bass yet. I’m not big on fish, really. But salmon is high in the kind of fat that my body likes. So I eat it.

    Reply
  1974. Gianni Smitty |

    Meh we hardly eva have salmon cus all we get is farmed salmon ova here..miss “real salmon” so much! Tuna burgers (“real tuna” not from a tin) are so feckin’ awesome! You MUST try!

    Reply
  1979. Cee Thorn |

    I need to get a proper crock pot and start doing this. I have a crock pot of sorts, it’s made by the Rival Co. It has a metal Teflon coated pot and it sits on a heating griddle. It cooks much faster than a traditional crock pot and you can use the pot on the stove too. I haven’t had a real crock pot for 20 years. That broth looks like it will be fantastic when it’s done. 🙂

    Reply
  1980. Bobbi Jo Woods |

    I think those are good multi-purpose cookers for when you need to brown beef to make chili but don’t want to dirty two pots – the teflon surface will let you do that, then you can add the rest of your dish to the pot. A friend of mine would do her chili that way all the time.

    Thanks, Connie Thornley. This is batch #2. I think I’ going to have to wait to do #3 because my fridge and freezer are both now full…though my bottom fridge drawer (which is not a freezer drawer but DOES manage to freeze things), is empty–I suppose I could put stuff in there.

    Reply
  1982. Bobbi Jo Woods |

    I like making pickles, plus I’m saving money by doing this. I have everything needed to make them (salt, vinegar, mustard seeds, garlic, peppercorn, fresh dill, red pepper flakes) and I think this will make two quarts or a quart and a half. Pickles are usually expensive and only when they go on sale 2 for $5 these days at my store (pint jars) are they ever sort of cheap. These two big cukes were purchased on a BOGO sale so I paid $2.49 for both (not each).

    Reply
  1986. Bobbi Jo Woods |

    I don’t know if they ship it – The label said “Product of Canada”

    They are also wrapped in cellophane, where the label is, so maybe they are grown in Canada, but packed elsewhere, then shipped to U.S.? I’ve seen it happen with things like Salmon

    Reply
  2012. Gianni Smitty |

    Not really lol no official document. Butttttt I’d definitely sign a paper wif both our names on it ?. Me wants you and your pizzas! Hell I want you and ALL your food!

    Reply
  2020. Gianni Smitty |

    Our lettuce always has feckin’ live snails! Live snails in a shell like on the national geographic channel! I usually flick them off the leaves off the balcony onto the street.

    Reply
  2022. Sy Bernot (Psybernaut) |

    …and the birds love them. (the snails)

    That dry them on a towel and wrap in paper towels will more than double the life of most any green. I have lettuce in my fridge that will be 2 weeks old on Saturday, perfectly edible and crisp (maybe a little rust on the ends of the leaves)

    Reply
  2023. Bobbi Jo Woods |

    Sounds about right to me. I usually eat it up pretty quickly, though there was one time that I let a leaf or two languish in the bottom of the crisper drawer under some other stuff, and as I was getting ready to throw the whole wad of paper away, I took a look and sure enough, it was totally crisp and not soggy or browned at all. I used the leaf and a half on a sammich.

    Reply
  2025. Bobbi Jo Woods |

    Nah! I sat down with a bowl and a mandoline (careful!) and had them all sliced up in minutes. Then I mixed up the brine in a pot, poured it into the jars over the dill, garlic, mustard seeds/and peppercorns, tapped the jars on the counter for bubble removal, put the lids on tight, threw them into the fridge once they were room temp. The only pain was the 48 hour wait for them to be good out of the fridge. Honestly, the whole job took me less than 30 minutes. It’s not real canning, just fridge pickles

    Reply
  2031. Bobbi Jo Woods |

    Turned out OK but I can’t even omelet, which is what I was going for – then I just threw a wrecking ball at it and mixed it up lol

    Reply
  2041. Bobbi Jo Woods |

    I wish they turned out more fatty but that’s what I get for using lean meat. I assumed the lamb would be really fatty, but it was not. Good thing I saved the juice/fat in a pan! I will cook it in that.

    Reply
  2043. Bobbi Jo Woods |

    Not really! Stevia is my fave non-chemical sweetener, I use it for everything. Then there’s monk fruit, all sorts…which I haven’t tried. I also try to stay away from Splenda/sucralose but it does not bother me the way aspartame does. I just keep my sucralose consumption to a small bit.

    Reply
  2044. Bobbi Jo Woods |

    Stevia is probably the best as it’s the most natural. I used to think it had an aftertaste, but honestly, I was using too much of it. It’s like hundreds of times sweeter than sugar.

    Reply
  2045. Bobbi Jo Woods |

    Palm sugar is still sugar.

    Agave nectar is still sugar.

    Both will still affect blood glucose long term, but might not “spike” it or give it a quick raise, like refined white sugar will.

    Reply
  2046. Bobbi Jo Woods |

    Alternatives to sugar and other things for baking are quite different and not anything I’m really into, as I don’t bake – but I have read a lot about them. Erythritol (brand name Swerve) is supposed to be a decent alternative. Almond flour, coconut flour/fiber, golden flaxseed meal, and macadamia flour are also supposedly good baking alternatives to regular ones.

    Reply
  2047. Steven Batis |

    Hello Bobbi jo how are you doing today? I hope all is we’ll with you over there I will love to know more about you over here we’ll here is my cell#571766-6493 you can text me I will love to know more about you if you don’t mind…..

    Reply
  2054. Bobbi Jo Woods |

    hahahaha

    oh

    I didn’t actually GO to the profiles. I can’t afford to get a new computer this month, so I don’t want it to get cancer just yet.

    Reply
  2069. Aaron Butcher |

    Good beef, too bad it was wasted on being ground up into a burger. I’ll never understand this stupid trend of making burgers out of expensive beef. The integrity of the meat is ruined once it’s been grounded up, it’s meat to be eaten in steak form and fairly rare.

    Reply
  2079. Terry McNeil |

    Aaron Butcher Ground like this, made from scraps and trim. Still delicious, the scraps and trims are too valuable not to be turned into burgers (Meat cutter here).

    Reply
  2080. Terry McNeil |

    Aaron Butcher Ground like this, made from scraps and trim. Still delicious, the scraps and trims are too valuable not to be turned into burgers (Meat cutter here).

    Reply
  2081. Heidi Lynn |

    Oh yeah, we stay home too. We can always see one show from the front yard and one in the back 🙂 also, we hate crowds.

    Reply
  2084. Bobbi Jo Woods |

    I tried to love it, but they always get soggy. Maybe because I tried to cook all of it instead of just picking off one leaf/stalk.

    Reply
  2085. Bobbi Jo Woods |

    I hate how the stems get all mushy and floppy, even when you haven’t overcooked them. I’m just not a fan of the stems of the mature plant, I guess – but I thought hey were OK in salads left raw.

    Reply
  2089. Bobbi Jo Woods |

    It’s very fatty, and 1 tsp of red pepper flakes was actually less than I really put in (to make it spicy) so be careful if you or your fam is sensitive to that stuff.

    Reply
  2094. Bobbi Jo Woods |

    I don’t eat tortillas, so yeah… just tomato, onion, olives, lettuce, sour cream, and homemade salsa. I fry up a big skillet of ground turkey and add chili powder, oregano, and a little water, and make salads with it the whole week. 

    Reply
  2100. Aaron Butcher |

    Terry McNeil I’ve done meat cutting as well, hell, look at my last name lol. With meat that is raised like that, for the taste, they don’t leave much for scrap. You don’t get that flavor you’re paying for that you get in the steak. Scrap meat is scrap, no matter what label you throw on it.

    Reply
  2101. Aaron Butcher |

    Terry McNeil I’ve done meat cutting as well, hell, look at my last name lol. With meat that is raised like that, for the taste, they don’t leave much for scrap. You don’t get that flavor you’re paying for that you get in the steak. Scrap meat is scrap, no matter what label you throw on it.

    Reply
  2106. Bobbi Jo Woods |

    Oh, and some recipes call for tarragon. I’ve never missed it, but I do like it A LOT and frankly, if you’re using this in any salad or appetizer that has chicken, I think chicken and tarragon are a wonderful married couple.

    Reply
  2107. Bill Davis |

    Tarragon is absolutely going in along with Anchovies and Celery seed. This looks like a delicious dressing , going to make a batch this weekend. thank you for the share. ?

    Reply
  2110. Bill Davis |

    Most seeds also take on a nice toasty note if you toast them in a pan . It doesn’t work with everything but I love toasted whole cumin, coriander, and fennel seeds. Coriander is really a star if you toast them and chop up a little and add it to a couple of steamed new potatoes that have a rough mash. with a little chicken stock and ok if you like a smidgen of sweet butter, green onions and flat leaf parsley it’s perfectly and it’s just smells so aromatic it is delicious. God I have a pathetic life.

    Reply
  2116. Bill Davis |

    Daniella Arianne ​ I know I was being a bit silly. I served a 3 year apprentice in classical French cooking at a 5 Star Hotel working for a genius bastard Chef who taught me everything , spent years working the line as a cook and eventually got somewhere in that career path and started opening up resturaunts or heading kitchens as a Chef in Los Angeles and Phoenix. I worked in kitchens for decades. Cooking is absolutely one way I show love 🙂 As a professional Chef, you never forget technique. I’m still pretty good in a kitchen 😉

    Reply
  2118. Terry McNeil |

    Aaron Butcher Trim/scrap is always part of breaking down a carcass. Most butchers make certain that their profits are maximized, turning trim into a burger is just smart. 🙂

    Reply
  2119. Terry McNeil |

    Aaron Butcher Trim/scrap is always part of breaking down a carcass. Most butchers make certain that their profits are maximized, turning trim into a burger is just smart. 🙂

    Reply
  2123. Bobbi Jo Woods |

    Thanks 🙂

    Really? That sucks.

    I got a large bunch for $1 at the farmers market. Wonder if you could get seed imported? IDK about these things. I pay other people to grow them for me, LOL

    Reply
  2124. Sativa Starlite |

    Yeps. Sucks so bad. I grind the seeds to intensify the flavor but it doesn’t come close, or have the prettiness of the fresh stems 🙁

    I did find a seed supplier 2 weeks ago, and shit, i need to get the ball rolling on that and a choco-mint plant.

    Also, I need booberries, like now. /Rubs tummy

    Reply
  2125. Bobbi Jo Woods |

    Damn.

    Seems so weird, that you’d not be able to get fresh dill there. Wonder if it’s a region thing, or a thing about the growing conditions/soil here. Have you ever tried buying dried dill and seeing if reconstituting that in a dish helps?

    Reply
  2126. Sativa Starlite |

    None of the green grocers have heard of it and point me to fresh fennel, lol. When I go to the erbosteria they look at me like I’m wacky pants for implying the seeds could ever come from a FRESH PLANT.

    I bought dried dill once at a traveling herb stand and it was shit. Brownish, but still kinda fragrant. I tried making a sauce with it and it turned to gloopy poopy brown… gunk.

    Reply
  2132. Bobbi Jo Woods |

    Mmmmmm

    I’d like to roast it. Never tried that. The organic stuff is $5 here for a whole bulb and some stems/fronds. The regular stuff is $2 but lucky if you don’t just get a hacked-off bulb.

    Reply
  2140. Stephanie Bird |

    Bobbi Jo Woods I used some with some roasted potatoes one night, but otherwise haven’t used it. I definitely need to put some out for them though.

    Reply
  2161. Bobbi Jo Woods |

    Bite, as in peppery taste? I over-peppered these, so I can’t tell very much, but I will say this batch was not AS peppery cooked, as they were raw.

    Reply
  2175. Motavis Jones |

    I just saw the bottom of the post and I was like this is something Bobbi Jo Woods would be interested in. I scroll up and it’s your post lol 🙂 Love this idea!

    Reply
  2187. Bobbi Jo Woods |

    It IS delicious

    But knowing the smart-asses around here, I figure someone would say it can’t be called “rainbow” if there’s nothing blue in it.

    Reply
  2189. Gianni Smitty |

    Rainbow is a word i have neva associated to food. Got a gay sista so rainbows are ghey.

    When I see “blue” associated to food, I think of blue cheese which I feckin’ hate!

    Your tomato salsa is not lacking anyfing blue! Salsa is salsa… RED!

    Reply
  2191. Bobbi Jo Woods |

    I don’t associate rainbows with food, either, but if you would have seen my food processor bowl, you’d know why I called it that. It was very colorful.

    Reply
  2192. Bobbi Jo Woods |

    Welp. It is still just early food growing season here, and these are in season til end of July (started in May). So yeah, they were probably sprouting in cooler weather.

    Reply
  2195. Gianni Smitty |

    I don’t comprehend da “low carb” thing but I swear that I’ll be wooing you wif somefing good tomorrow, soooo bloody good that you’ll be sayin’ “damn Gianni my answer is yes!” ?

    Reply
  2213. Bobbi Jo Woods |

    Was still just the end of the season for them here in MN. I know they’re a very wintry crop. I made them in the pressure cooker the other day. It was my first time even making this dish. I had chopped them up and put them in dip before that.

    Reply
  2215. Bobbi Jo Woods |

    I made them with a little apple cider vinegar, sweet red onions, garlic, and tomato paste (and lots of bacon grease). I loved the tart taste. I’m all about tart things.

    Reply
  2218. Bobbi Jo Woods |

    Kelleigh E. – honestly there is a trick to it.. the early sprouts (spring time) that are small and dense, are the sweet and tender ones. The big, loose ones, almost the size of a small lime or lemon…those are not as sweet, and can be bitter. So I cut them into quarters and roast them in evoo or coconut oil + butter w/salt and pepper 😉

    Reply
  2230. Bobbi Jo Woods |

    It was so good. I hadn’t had a steak in a couple months. I’ll probably get this again (12 oz. MN-raised certified Hereford beef, top sirloin, center cut, 9 oz. once cooked). I saved half I know 4.5 oz. is a lot, but that’s all I ate for lunch. Oh, and some nice cheddar & pickles for dessert. All of it was local – even the pickles, homemade 🙂 One of the few reasons I enjoy summer is making pickles

    Reply
  2234. Sativa Starlite |

    Yum. The butter on top really gets me. So melty. Divinity. It doesn’t need much more than that.

    The last steak I had was sirloin of horse. Salt, pepper, and capers strewn on top. Unf.

    Reply
  2242. Bobbi Jo Woods |

    Nah, just red leaf lettuce, red bell peppers, red onions, radishes, cucumbers, yellow baby tomatoes, and some homemade salsa vinaigrette

    Reply
  2244. Bobbi Jo Woods |

    Except not all butter can be 100% grass-fed wherever winter seasons affect pastures, and grains have to supplement the cow diets…it’s like 15-25%, which is why you’ll run into fanatics online ranting about how they “quit Kerrygold” or boycotted it – it makes me think they don’t understand – I mean, even 25% of the time, it’s still NOT hormone-treated GMO garbage grain that the cows are being given.

    Reply
  2258. Bobbi Jo Woods |

    Tasted really good. For people who don’t like Brussels sprouts, probably not recommended, since you can still taste them (which I love) even after steaming them in broth, searing/charring them in the pan with the bacon fat, and braising them in the cream sauce, they just paired so well with the shallots, cream, cheese, bacon, etc.

    Reply
  2259. Bobbi Jo Woods |

    Catherine W I hope you do…let me know how you like it. Oh, and please be careful with the fat though – if you’re sensitive to fats, that is.

    Reply
  2264. Bobbi Jo Woods |

    I am, but also diabetic. This is ENOUGH protein, if I go overboard with protein, it converts to glucose. AIN’T NOBODY GOT TIME FOR THAT. Besides, I love cheese so much that I almost must have it in every meal, so a little each time is plenty for me.

    Reply
  2265. Bobbi Jo Woods |

    I don’t want to go over my macros.

    This meal was almost hitting them perfectly

    4% carbs (5% daily goal)

    83% fat (80% goal)

    13% protein (15% goal)

    Reply
  2275. Sativa Starlite |

    Yay jalapeno!

    Off topic, but have you ever tried the cauliflower crust fad? I’ve seen it around and am mildly curious about it. An opinion from a real person would be helpful.

    Reply
  2279. Bobbi Jo Woods |

    Sativa Starlite these low-carb flatbreads have 8g of fiber each. I know the importance of fiber since I started eating low carb/high fat. Breakfast is basically eggs and bacon or sausage, or else an avocado and maybe cheese, or else leftovers. Lunch is almost always a fatty meat or fish and steamed or fried greens/veggies, and then I also have a giant salad for dinner that’s not got much on it except oil and vinegar and a crapton of vegetables, olives, maybe some nuts, low-protein things. I’m trying to limit protein to 15% of my daily intake to avoid gluconeogenesis. My carbs are 20 g/day or less, and fat is around 80%

    Reply
  2280. Sativa Starlite |

    I’ll see if I can find anything like the flatbread around here. It sounds like a good choice. I’m taking mega doses of prescription vitamin supplements to get back to normal- even with all the veg I eat, lol. My bad eating habits caught up with me. Besides the low carb, our plans are similar.

    Reply
  2281. Bobbi Jo Woods |

    The only thing I’m not liking about LC is sometimes I love to eat the Frankenfood like this flatbread that’s probably made in a lab…I’m really trying hard to stop eating things that aren’t whole, but I love pepperoni and salami and some of the stuff marinated in bad oils (canola, soybean) but I like the convenience of them (like marinated, boneless skinless salmon, individually wrapped and you just pop in the oven or on the grill). They’re just not sustainable for life if they stop being made. I’m going to try the pizza crust made with almond flour and mozz soon

    Reply
  2282. Bobbi Jo Woods |

    Super-interesting dinner, but did not make for good leftovers, the chicken was grainy and rubbery, the cabbage was just sour and the spice was muddling the dish.

    Reply
  2288. Bobbi Jo Woods |

    Got it, thank you. I went to “PBS and chill” on da couch a few minutes after my last comment 🙂 Or should I say, “PBS and zzzzzz”?

    Reply
  2291. Bobbi Jo Woods |

    Lol I cheated on the crust, though! It’s a low-carb flatbread. I ate the whole thing – 10 g carbs 🙂

    (it’s really skimpy though and like, a tablespoon of this, a teaspoon of that, 7 pieces of pepperoni, lol)

    Reply
  2296. Bobbi Jo Woods |

    Thanks, guys!

    I wish you could taste it. I have been craving some really filling soup. This fit the bill. The mushrooms and onions created such a deep and rich broth alone, I hardly needed to add anything else, but I couldn’t help it. I was layering more flavors into it and wound up with this really umami, buttery/nutty (from the sesame oil), beefy soup, the scallions just get added at serving time. The marsala added a little more something.

    Reply
  2309. Nisah Cheatham |

    Looks great!

    Bobbi Jo Woods​ have you ever worked with/like miso? A bit of miso in a soup like this really adds that unctuous umami.

    Reply
  2319. Motavis Jones |

    Bobbi Jo Woods well I was scrolling through and didn’t know who’s post it was then I saw it was yours and realized 🙂 it does look good however. I did see the other post as well.

    Reply
  2341. Melania Telaraña |

    The worst was chicken salad with grapes and walnuts

    I made a black eyed pea salad (i know, carbs) wit hot peppers and celery and other crunchy vegetables and I’ve been eating that over lettuce and tomato

    Reply
  2361. Bobbi Jo Woods |

    I basically just threw two handfuls of cauliflower florets and stems into the food processor and pulsed until it was like this tiny grain texture, and then I put it in a microwave safe bowl with a little water to steam it a few minutes (like you would for pieces of the whole vegetable). Then I took it out, but I didn’t have to drain it, because the stuff absorbed the water. I sauteed garlic and mushrooms in butter, then added some heavy cream and let it get a little thick, added some ground thyme, salt, and pepper, then stirred in the cauliflower and let it cook through. That was all. I added some garlic powder to it as well afterward, because I didn’t want to have to re-cook more garlic and just wanted a tinge more garlic flavor…and I fucked up and put too much powder. It tastes strong and gross now. The salt and pepper were also quickly absorbed by the cauliflower, so I guess the lesson here is to wait and then season again only if needed. I overdid it, obviously.

    Reply
  2368. Bobbi Jo Woods |

    Totally delish, Terry McNeil – the purple ones turn green in the steam 🙂

    I didn’t take off the strings, oops! I need the fiber, anyway!

    Reply
  2377. Bobbi Jo Woods |

    I tried savoy but it tastes like…nothing.

    Got any tips?

    and Napa is too soft and squishy/soggy, like bok choy can get …I prefer crunchy green cabbage and purple cabbage!

    Reply
  2380. Sativa Starlite |

    Agreed. It does kinda taste like nothing, lol. Because of that fact, I have used it as a sub for lettuce, and I cram it in anything because im a vitamin and fiber whore.

    Off the top of my head I can’t think of recipes savoy stars in, but it makes a very good base for soups, and a great slaw. It holds up to heavy stuffing, too.

    Reply
  2391. Bobbi Jo Woods |

    Tanya G I don’t think this recipe was as good as I wanted. When I made the previous batch of “couscous”, I used very strong flavors with it, i.e, hot Italian sausage, crushed tomatoes, mozzarella and Parmesan cheese, some basil, and red pepper – the bitterness that cauliflower can tend to have went away when I did that mixture. This cream/mushroom flavor profile did not do that. The bitterness remained. Hope that helps.

    PS – I have made cauliflower “rice” into Mexican rice before, using tomatoes, jalapenos/green chile, green pepper, and onion, and that also worked well to not be bitter. Steaming it until it’s really soft and then frying it in oil or butter can also help reduce the bitter if you just want it more plain.

    Reply
  2393. Bobbi Jo Woods |

    I am not as fond of the smaller grain of this, vs the larger “rice”, but that’s just me . I feel like the larger pieces absorb more liquid (during steaming AND the liquid from whatever you’re cooking it in) and are less crunchy.

    Reply
  2394. Bobbi Jo Woods |

    No! It really is lazy! Pics are deceptive

    That salmon was from a pack of individually-wrapped and pre-marinated boneless fillets – I just plop it in a pan – no oil or anything!

    The lettuce was already washed and dried earlier today, the green beans were washed, dried and trimmed a few days ago…honest-to-golly, all I did was slice the cukes, tear the lettuce and add that to a bowl with already-chopped onion and pre-sliced radish for my salad, then steam the beans in the micro with some butter! Took me maybe 17 minutes (including the salmon)

    Reply
  2397. Bobbi Jo Woods |

    Oh hey, so it turns out the CREAM was bad. I bought several pint cartons of it in July when they were on sale for $2.99 and froze them, and then I’d take one out about 3-4 days before I would need it for a recipe, and let it thaw in the fridge…not that that did anything to it, but the fact that the date on it had past, before I even took it out to thaw made it easy for me to forget how fresh it was…anyway, point is, I think the recipe will be fine with FRESH cream. I mean, one day it tasted sweet and fresh, and the next, bam…sour. No wonder the dish kept getting bitter when I’d add more cream (I didn’t taste it from the carton, and it smelled fine, I just kept pouring it in lol).

    Reply
  2398. Bobbi Jo Woods |

    Yeah good thing I only took a few bites. Threw it out. Still had to log it in myfitnesspal, that hurt the most – admitting I actually consumed it and having the proof there on the app LOL

    Reply
  2401. Bobbi Jo Woods |

    Thanks, but the new one will be just as nice, if not nicer.

    I don’t eat half of those things anymore. I can’t stand to be a hypocrite and leave them there.

    Reply
  2407. Bobbi Jo Woods |

    lol no I mean I’m taking votes – you have to click through the album and +1 the pics you like best – I’m going to replace the banner on this collection with the most plussed pics

    Reply
  2408. Gianni Smitty |

    Take all da votes ye want

    ..da bacon and pizza wins wifout having to do da maths! You’re my bacon queen (and pizza princess ?). Bacon beats all!

    Reply
  2417. Megan V |

    I should do the keto diet again. I was doing it for awhile and completely stopped. I even made keto key lime mini cheese cakes and then went fast! I couldn’t keep them and my brother in law and everyone would eat them lol they where such a pain in the ass to make. It took me like three failed attempts to nail it down and where they came out right.

    Reply
  2418. Bobbi Jo Woods |

    I love that idea, but have pretty much stuck to just throwing heavy cream + softened cream cheese + a packet of SF Jell-O into a bowl and use the hand mixer to make a type of floofy dessert that tastes like cheesecake, but sets up in the fridge a bit less, kind of looser, but still as good IMHO. I hate baking and fussing around, so these panaakes were a PITA for me, but I could make them again.

    Reply
  2420. Megan V |

    Bobbi Jo Woods yah I understand. It’s a bit of a pain because you need to use the right amount of butter and the right mixture for the cracker part which was made out of macadamia nuts.. so they were not cheap to make at all..

    Reply
  2421. Megan V |

    My brother in law loved them and he is obsessed with sugar.. like he goes through a bag a sugar a week.. so I had to stop making them because it was costing me way to much money.. lol it would be fine if he wasn’t around.. I’d be able to keep them lol

    Reply
  2422. Bobbi Jo Woods |

    Patrick Horgan These are ALMOST ALL egg.

    So yeah, having eggs be a small part of “traditional” pancakes full of flour vs, having pancakes that are basically eggs with little else…huge difference.

    Reply
  2424. Bobbi Jo Woods |

    Megan V you can also use almond meal – and IDK if you have a Dollar Tree near you, but I can get a 6 oz jar of Planter’s Macadamias there for $1 (for crusts on cheescake)

    Reply
  2431. Sy Bernot (Psybernaut) |

    I’ve made these, I added bananas and didn’t have the berries (though that would have been perfect) I also doubled down with the leavening. I’m scheming to make a low carb yeast cinnamon sticky bun but that’s been a hurdle I haven’t gotten over for a few years. I can make a dough that’s close to the real thing but it’s as you said a little bit too much eggy blah.

    Reply
  2445. Nisah Cheatham |

    I can’t believe I’m suggesting this, but I don’t think you need the bacon with this. Also, the collards and garlic chili sounds like a great combo.

    Reply
  2446. Bobbi Jo Woods |

    Pork was on the verge of freezer burn and needed livening up (plus it was very dry), the bacon was in with the greens, inititally, and I said “Fuck it” and put the whole mess into the pan with the pork. Anyway, not taking suggestions, kthx

    Reply
  2451. Bobbi Jo Woods |

    Thanks, but wait til you see it when the veggies and bones are all cooked down. It’s gonna be disgusting glop! Glad I got these fine wire mesh strainers this summer.

    Reply
  2455. Bobbi Jo Woods |

    I don’t think of it as dedication, I simply take the scrap bag out of the freezer, and swipe the scraps to the side while chopping for a meal or salad, and instead of throwing them away (and making my trash can stink for days before I need to empty it out), I add them to the bag and put it in the freezer 😉 I am so frugal I can’t afford to throw them out, PLUS, store-bought broth tastes nasty, has no fat or healthy gelatin in it, and is full of crap like sugar and starches.

    Reply
  2456. Sativa Starlite |

    In the autumn and winter months I make more of an effort to save my trimmings, but lately, I ditch ’em because it too flippin’ hot to boil it all down for hours. It’s cooling off now, so soup time is upon me! FINALLY.

    Store bought IS awful! I can’t with all that salt, and I swear, even some of the good brands taste like the waxed cardboard box they are packaged in.

    Reply
  2457. Bobbi Jo Woods |

    An electric crock pot doesn’t heat up the kitchen. I’ve been needing gut-healing broth asap. This new lifestyle is making my body crave it, and the bag of chicken bones and vegetable scraps in the freezer was full.

    Reply
  2458. Bobbi Jo Woods |

    Damn, my place has smelled amazing ALL night and now that I’m out at my desk and closer to the kitchen, it’s so intense. I want so badly to try some now…but I also know that if I let it go to 24 hours, it will be even better tasting and richer. I want to really make sure it gets all that gelatin. Maybe I’ll scoop out a small cupful and put it in the fridge to see if it gels up.

    Reply
  2460. Bobbi Jo Woods |

    Tasted! Too much celery. Way too much. The veggies weren’t completely cooked to mush yet, so I retrieved all the celery from the pot and put the lid back on, after swiping a mugful with a soup ladle. I put the mug in the fridge, we shall see how it gels up, will leave it in the pot 6-7 more hours.

    Reply
  2462. Bobbi Jo Woods |

    Megan V absolutely! The gelatin and other stuff in broth made from bones is good for my gut. I’m still not fully adapted to fat-digesting (still a little bathroom drama – I don’t always get action every day and often, it’s too loose for comfort) so I need to feed the good bacteria in my gut (I use and eat probiotics like sauerkraut), and also those things will heal my gut.

    If you ever had your mom or dad or a grandparent tell you chicken soup is healing, they weren’t kidding 🙂 It’s also good for other things besides healing your gut:

    http://www.westonaprice.org/health-topics/why-broth-is-beautiful-essential-roles-for-proline-glycine-and-gelatin/

    Reply
  2464. Bobbi Jo Woods |

    I just do it to be thrifty and also because I’ve turned into this domesticated old lady who likes doing things in the kitchen-slash-foreveralone-mad-scientist.

    Reply
  2466. Bobbi Jo Woods |

    Maybe. I pulled a small ladleful out this morning and stuck it into the fridge til lunch time and it only had some tiny blobs. But that was before I cooked it another 6 hours

    Reply
  2467. Cee Thorn |

    More bones will definitely make it jell up more, that is some good healthy stuff. Helps your bones, joints, nails and skin. 🙂

    Reply
  2471. Bobbi Jo Woods |

    Sauerkraut so far, is my best probiotic source

    I don’t do yogurt anymore because even the plain stuff is about 15-20 g carbs per serving, and my whole daily intake is ~20 g.

    I recently found out my store carries whole milk yogurt, which is slightly lower in carbs and also sugar, so I may be getting a carton ($4.99 for 32 oz) to make yogurt “cheese” with, which would break down to about 2-3 g carbs per 2 TB (1 oz) serving – 1 cup of the yogurt is 12 carbs, and frankly, cream cheese is getting really expensive, so draining yogurt in the fridge overnight in cheese cloth to make a similar spread/dip might be a good and cheap option.

    Reply
  2478. Bobbi Jo Woods |

    Thanks. Next time, I will bake these. I had to wait 40 minutes to cook this sucker (20 minutes in a pan, per side) and now my house smells like a chicken joint, LOL

    Reply
  2481. Megan V |

    I’ve never had to much of an issue with juices when I seal my bags. However I keep a wet cloth next to me and I whip it down after each seal. If some of the juice gets drawn into the holder I seal the bag twice to make sure it is sealed. Then if there is juice between the seal and the flap area I rinse the bag off and let it sit on the counter with the other bags. By the time I’m done sealing all the meats the bags are usually dry. I don’t always get the juice problem either. Just happens every so often.

    Reply
  2486. Bobbi Jo Woods |

    Megan c’mon over. Bring cats and hubs. Will make eggs for all.

    I got a 7.5 lb ham yesterday that said it was spiral cut. It was only cut 1/4 of the way so I spent an hour trimming the rest. Now I have several types of cuts all stored in bags. Sliced for sandwiches, fatty slices for frying like bacon, nice clean large dice for salads and casseroles, fatty pieces diced with some skin on for soup/beans, and the big ol’ leg bone with lots of scraps in another bag, for stock.

    Reply
  2488. Bobbi Jo Woods |

    I don’t eat beans or rice anymore, but I’ll probably make some bean soup or maybe some baked beans for family. Or maybe just donate some of those bags of ham to my mom and Bill and they can make whatever with it

    Reply
  2493. Bobbi Jo Woods |

    IDK wtf a Nando’s is

    Frank’s, in this post, is the brand of sriracha which I used at lunch. I would not fry chicken in that…so all y’all comments make little sense to me. GO HOME, UR DRUNKZIES

    Reply
  2506. Bobbi Jo Woods |

    Sear 8 minutes in oil skin-side down, let drip on a rack and repeat all pieces, place on baking sheet w/foil or paper, sauce bottoms, flip and sauce tops, bake 20 mins at 375F skin-side down, repeat sauce on both sides, bake 30 more mins, take out and sauce/flip to skin side up and do 8-10 mins at 450F til charred a little.

    Reply
  2540. Motavis Jones |

    Blake B you should be after talking about all that food 🙂

    Bobbi Jo Woods wasn’t sure if it was fresh and then cooked. It would be great raw/fresh I bet pretty strong flavor mmmmhmmmm

    Reply
  2555. Bobbi Jo Woods |

    Thanks, guys! Breathing a bit better today, but still can’t taste much. So I cooked eggs and some sausage I don’t much like the flavor/texture of, but need to eat for its fat and protein (ketogenic diet). Want to eat stuff that’s good for you but you can’t stand the taste of? Get yourself a cold! Lol

    Reply
  2560. Bobbi Jo Woods |

    Well, according to the calendar, yes. But yeah, it’s in the low 70s here in St Paul, too. My house is pretty shaded and cool, though. Open-window weather 😉

    Reply
  2561. Bobbi Jo Woods |

    Well, according to the calendar, yes. But yeah, it’s in the low 70s here in St Paul, too. My house is pretty shaded and cool, though. Open-window weather 😉

    Reply
  2567. Bobbi Jo Woods |

    My idea of “perfect” weather is anywhere between 35-65F. But that doesn’t mean I can’t tolerate anything colder, or warmer – I just prefer brisker temps.

    Reply
  2568. Bobbi Jo Woods |

    My idea of “perfect” weather is anywhere between 35-65F. But that doesn’t mean I can’t tolerate anything colder, or warmer – I just prefer brisker temps.

    Reply
  2591. Bobbi Jo Woods |

    I cheated, Allyson Whipple – I used a can of whole peeled tomatoes and a few ounces of pickled jalapenos. But I did add some fresh bell pepper and used fresh garlic (1 giant clove). it made two pint jars full.

    Reply
  2594. Bobbi Jo Woods |

    Yep, earbuds are going in now – They are back up there stomping around again.

    That sounds yummy. I don’t do potatoes, but I have a pound of ground turkey thawing that I’ll be making taco meat out of tonight or tomorrow, to have taco salads this week. I also love to add some salsa, cheese, jalapenos, and sour cream to my pork carnitas after frying some in a pan til crisp and hot (I made a pork shoulder roast in the crock pot last week, and shredded it – made bbq pulled pork out of it, too).

    Reply
  2606. Bobbi Jo Woods |

    Thanks! I am, too. These flatbreads are not very sustainable or “whole food” as I would like to be, I have yet to try the fathead pizza crust recipe (it’s an almond flour and cheese based dough–no grains)

    Reply
  2614. Bobbi Jo Woods |

    I’d totally make you some. Only problem with this, is even though it makes 5-6 servings, it’s easy to see how one could eat half in one sitting.

    Reply
  2617. Bobbi Jo Woods |

    Gabrielle M. no, I haven’t. And probably won’t, because it just doesn’t seem like my type of thing. I love tomatoes, though. This was a fresh one, not cooked.

    Reply
  2618. Bobbi Jo Woods |

    Daniella Save yourself the trouble and have egg muffins ready to go! I made about 15 of them over the weekend and just pop them in the micro for about 30-45 secs. They are hard to see here, I melted some cheese on top.

    Reply
  2619. Bobbi Jo Woods |

    It’s just 8 eggs, whisked with a little cream (you can use milk or ha/fl & half) with some diced ham, onion, green pepper, maybe a little hot sauce or seasoning salt, then I pour it into silicone muffin tray greased with some coconut oil spray, sprinkle some cheese on top, and bake 35 mins. Then I pop them out once they cool down, put 3-4 into baggies and freeze.

    Reply
  2620. Gabrielle M. |

    I have a slew of green tomatoes. I might hunt up a good breading recipe to make some.

    I saw your tomato and got sidetracked on my green tomatoes. Lul Sorry.

    Reply
  2621. Bobbi Jo Woods |

    haha it’s cool

    A year ago, if you asked me, I might have answered differently, but I was still eating breaded things back then. I just don’t have the motivation to try to find a low-carb substitute for cornmeal for one paltry dish.

    Reply
  2622. Gabrielle M. |

    I totally understand. You could use it for breading other items though : Fish, mushrooms, etc.

    I probably won’t make the fried green ‘maters anyhow—- I’m lazy. Lol My husband does 80% of our cooking. I clean up kitchen , he cooks. It works for us since he gets off work at 4 PM.

    Reply
  2626. Sativa Starlite |

    I don’t mind frozen beans at all, as long as they are steamed as little as possible. My mom used to boil the fuuuu outta them when I was younger and now I can’t tolerate a half-mush bean.

    Reply
  2647. Gabrielle M. |

    Shannon Shoffner

    It would be cheaper if you can do that. My single implant cost me 2500 dollars. I can’t imagine if you have more than one to get…. yikes!

    I even have good dental insurance —- my out of pocket, thus far, $700. I still have to buy the tooth! I will guess that will be another 900 dollars since it’s got the “screw” attached to it so it can screw into the implant in my jaw!

    Reply
  2650. Gabrielle M. |

    Shannon Shoffner

    Yes. It’s a very expensive process. It’s taken almost a year , as I said, to get it fixed.

    You have to get the old tooth removed ( in my case, it was an already capped tooth). Allow that to heal completely.

    You then must get tons of exrays so oral surgeon can determine his approach to implant so he does not hit or kill the roots in nearby teeth.

    You then go and get the implant into your jaw. One hour surgery. Lots of drilling into jaw. He places implant. That has to heal over. You go back to surgeon two weeks after surgery. He determines if you’re healed well enough for next process. He gives you ok; sends you back to your dentist where he fits you for new tooth. Orders tooth.

    They then send you back to oral surgeon where he cuts open area and screws new tooth into implant.

    Jesus…. it’s been a process.

    Reply
  2655. Bobbi Jo Woods |

    When I had this same breakfast a couple days ago, I diced it and put it on top of the eggs with a little salsa, but today, I just sprinkle salt & pepper on it and scooped out pieces of avocado with a spoon and ate it like that.

    Reply
  2674. Sy Bernot (Psybernaut) |

    Winning, 1000x better than anything I’ve eaten this month, I’m so far off the reservation. Last night was beer and pizza and my body was very unhappy with that choice (like I had a choice) My house is very nearly devoid of protein because protein requires time and preparation carbs are fast and cheap. Why can’t I get this at McD’s?

    Reply
  2675. Bobbi Jo Woods |

    Sy Bernot please learn to make Fat Head pizza crust. Google the recipe (YouTube is especially desired on this, for viewing the method). You will be INSANELY happy you did this, and pizza can still be your bae. You’re welcome AF.

    Reply
  2677. Sy Bernot (Psybernaut) |

    It’s more the prep time that I don’t have right now, I’m being awesome on many fronts but my diet is not one of them. I love to cook and haven’t cooked anything 100% from scratch in months. I can only eat so many eggs before I crack.

    Reply
  2679. Sy Bernot (Psybernaut) |

    valid point but being the only person in a house of 7 that wants stuff low carb limits the amount of play I get when someone goes to the store. I eat what’s available and since I haven’t been doing the shopping that’s garbage, leftover carry out and delivery. Today I ate 6 meatballs and 2 eggs, now I’m home and I’m hungry and there aint nothing but carbfest here. Leftover pizza 7 min in the broiler 2 slices at least it’s thin crust. I’ll top it with a beer and pass out on the couch trying to catch up on the dvr before stuff starts deleting. I’ll wake up around 1 finish my now warm beer and crawl my ass to bed. I shouldn’t bitch because I’m not gaining but I’m not losing either and I know where this path leads and I hate it. Just blowing off steam waiting for the beer to kick in.

    Reply
  2680. Bobbi Jo Woods |

    OK well if time saving is your greatest wish, while still not eating “badly”, then try these: http://www.flatoutbread.com/. I’ve had the original light and Italian herb light, but the Protein Up/Carb Down ones are also safe on keto. They taste pretty good, they are the base I use for all my pizza posts in this collection.

    Reply
  2698. Bill Davis |

    I was serious about the brick. I wrap it in foil, heat it up in the oven and after I break down and prep the bird put the brick on top of it. Guranteed super crispy skin

    Reply
  2703. Bobbi Jo Woods |

    Sativa Starlite I was getting down to the dregs of my freezer, I now have only jars of stock in there, along with bones and vegetable scraps in bags, to make more. I have one more chicken left to roast, but since it’s a fancy organic free range one, I may make soup out of it instead. The meat sales are coming to my local stores soon, so I can stock up again on pork roasts and etc. Oh, and I need more beef marrow and soup bones. Gah!

    Reply
  2706. Bobbi Jo Woods |

    I was using parchment bc I wanted it to not stick to the pan and be too mushy underneath, but I think I will use my Air-bake pan again for the chicken! I usually only use it for egg bakes

    Reply
  2708. Sativa Starlite |

    I need a bone collection for the freezer. Yep.

    …and I just remembered my oven has a rotisserie thing in it, and I don’t know how to use it. Time to learn!

    Reply
  2710. Bobbi Jo Woods |

    I think the main reason I’ve been doing bone stock so much is because it just tastes so much better. For years, I spent buttloads of money on the boxed organic stuff from the store, but it usually had very little fat and probably strained out a lot of stuff. When I make it myself, I can be sure it’s nice and fatty and when I add a touch of apple cider vinegar, it helps leach the marrow and stuff out into the stock, too. I pretty much only consumed homemade chicken stock the first few days when I had a bad head cold last month and I swear it not only soothed my throat (added salt to it), but it sped up my healing.

    Reply
  2711. Bobbi Jo Woods |

    Marc-Antonivs Gvzman it’s not strange and it’s not a diet. It’s the way people ate for ages before some bad scientist decided to get in bed with the government grain board and come up with a shit hypothesis about fat and heart disease and turn us all into low fat/high-carb consuming zombies. It’s a lifestyle for me now. It’s low cabohydrate, high-fat, and minimal to adequate protein https://www.charliefoundation.org/explore-ketogenic-diet/explore-1/introducing-the-diet

    It’s treating my diabetes symptoms (BG is much lower and I’m not on oral or injection meds anymore) and I’ve already resolved my hypertension as well. Many people also swear by it as a way to relieve epilepsy, mental illness (Alzheimer’s disease and dementia, depression, anxiety), chronic joint issues like arthritis, PCOS, and more. I’ve also dropped 30+ lbs since June, as a bonus.

    Reply
  2740. Bobbi Jo Woods |

    I think you’d like it. I simmered it on the stove for at least two hours on low til the cabbage was silky, and the cauliflower stems and leaves were tender. it will get even better in the fridge after a couple days.

    Reply
  2745. Bobbi Jo Woods |

    Nice bird. I let it sit about 15 minutes after this pic and the skin sort of shrunk a lot more, it released a little more juice into the pan, but the meat itself was still very juicy. And although it doesn’t look like it, most of the skin was CRUNCHY. Like hard, buttered paper 😉

    Reply
  2747. Bobbi Jo Woods |

    bby come over

    it’s finger lickin good

    I already ate a small dinner around 6-ish, because I couldn’t wait for this, but I ate a wing just now 🙂

    Reply
  2752. Allyson Whipple |

    I think I’m going back to egg-based breakfasts this week. Even though it’s not that cold in Texas, my body is not liking the continued cold breakfasts on chilly mornings.

    Reply
  2753. Bobbi Jo Woods |

    I hardly ever eat cold breakfast. You talking like, avocado toast, or something? Fruit? I mean, in the summer, I’d eat some cold leftover bacon with an avocado and salsa, but no cold for me, otherwise!

    Reply
  2754. Allyson Whipple |

    In the summer I usually do yogurt + fruit. But July – September it’s easily over 80 degrees outside before 7:30 a.m., so I’m not usually motivated to cook a hot breakfast. I’ve been keeping up with it into fall because my body really likes the extra probiotics, but I realized last week it’s getting cold enough that I’m just not feeling it anymore.

    Reply
  2756. Bobbi Jo Woods |

    I think if I lived where you are, I would, too.

    Even on the hottest days here, the property shades this lot I’m on very well, and it’s cool until noon-ish. I actually get more sunlight in the fall/winter, because of the angle of the sun.

    Reply
  2781. Bobbi Jo Woods |

    I don’t grow anything, darlin’. Not a gardener LOL. So I can’t give you advice on that, but happy to offer any, in terms of recipes/cooking any kind of squash!

    Reply
  2797. Jane Eyre |

    I added too many egg noodles and my chicken soup became mush. I’m really disappointed in myself, I knew better. That’s ok, I will make it again next week.

    Reply
  2798. Kai TechnoLust |

    So E queen​ might be interested in going through your collection. She is learning to cook with flour alternatives, so some of your recipes might be of interest to her.

    E, meet Bobbi Jo Woods​ She is teh awesomez.

    Reply
  2799. Bobbi Jo Woods |

    Thanks, Kai TechnoLust 

    I don’t really bake, so I can’t say I have used a lot of substitutes for flour, but anyone’s welcome to enjoy my recipes/pics 🙂

    Reply
  2803. Bobbi Jo Woods |

    Jane Eyre Last time I made soup with noodles, I just made noodles separately. Then when I wanted to eat soup, I would throw them in at serving time. So easy with egg noodles, since they take a bit less to cook than pasta. Works to keep them separate leftover, too. Just add the cooked pasta to some cold soup before heating in the saucepan or microwave Another thing to try is just not cook them all the way – Try a tad bit under al dente before adding to the soup and they should stay firm. So like, al dente egg noodles (I used to always get the extra-wide ones) would normally take about 6-7 minutes boiling time, take them off the heat and add to the soup at 4 minutes and make sure the soup is pretty done/ready to eat, so you’re not cooking the noodles much more than a couple minutes. They will HELLA soak up more liquid in the fridge, the longer the soup is in there. If you’re not going to eat the soup within 3-4 days, put it (with the noodles) into containers to freeze. The noodles will be perfect, still.

    Reply
  2804. Bobbi Jo Woods |

    IDK that people would consider this fudge, it’s not chewy or dense at all, because it’s basically three kinds of melted up and whipped fats (pure cocoa is fat, the butter, cream, and coconut oil are fat). I should have re-labeld this as a fat bomb recipe, since that’s closer to it. it’s certainly not sticky. It’s more like really smooth and very chocolate-y and melt-in-your-mouth, with a tiny bit of sweetness and some nice bursts of salt here and there. So the reason it has to be in the freezer is to keep it from basically being a puddle.

    Reply
  2807. Bobbi Jo Woods |

    I just had kind of a craving so…

    Not bad at all. But I screwed up! I only used quarter cups of the butter/coconut oil, which is why the batch yielded so little/fell flatter. I misread 1 cup coconut oil and thought it was 1/2 cup – oops!

    Reply
  2809. Bobbi Jo Woods |

    Gabrielle M. one of my mom’s friends made that, and peanut butter & regular fudge every year. But it was always so sweet and not very flavorful. Just like, a hunk of sugar without any buttery or nutty taste.

    Reply
  2810. Gabrielle M. |

    I grew up with penuche ice-cream and fudge ( it’s a big New England thing ).

    It’s so sweet it makes the back of my throat tickle.

    I prefer the nutty/buttery taste over sickening sweet.

    Don’t you worry…. I’ll make sure the back of my throat gets tickled with the penuche. Tradition! ?

    Reply
  2813. Jane Eyre |

    Great idea, even though it’s been three years since I separated, I still sometimes cook huge family meals. I need to remember on certain days I won’t have a whole family to eat up all the food. I do have some good frozen broth in the freezer. My next mission is to make Thai Chicken Coconut Curry soup. That’s on the agenda for tomorrow. I will do this in the crockpot version. 🙂 http://thewoksoflife.com/?s=coconut+curry+soup

    Reply
  2824. E queen |

    hi Bobbi Jo Woods, hope you don’t mind me circling and poking around here. this fudge definitely looks delicious!

    thanks for the tag Kai TechnoLust

    Reply
  2836. Bobbi Jo Woods |

    Not this batch, but I have frozen them in the past, yes.

    I took 8 eggs, 1 cup of heavy cream, and a couple dashes of red chili garlic sauce (you could use sriracha), a couple strips of leeks (chopped fine) and whisked that all together, and browned 1 lb of sausage (Jimmy Dean hot pork breakfast sausage roll) and put the sausage (about 2 spoonfuls) into muffin cups, then added about 2 tbsp shredded cheese on top, and poured the egg mixture on top, baked 30 minutes. I brushed the silicone muffin tray cups with coconut oil (melted) but oil bubbled up everywhere, so I think next time I will use coconut oil spray instead.

    Reply
  2839. Bobbi Jo Woods |

    Great! Oh, forgot to mention they will make 12 regular sized egg muffins. I also threw in just a pinch of baking powder in hopes they’d fluff up a bit since they’ve got no flour in them at all. Up to you. Not sure if it helped or not, but whipping them for a good couple minutes also keeps them fluffy

    Reply
  2842. Megan V |

    Bobbi Jo Woods yes you do then I can get a copy of it! Lol actually I need to make a google drive recipe list so when people want it I can just share the link and go here yah go! Lol then again i do have an app that lets me share it to then via email.

    Reply
  2851. Bobbi Jo Woods |

    I honestly wouldn’t know. I don’t eat fast food or dine at TGI Crapplebee’s, and assume that combination is common in those types of cuisines. I have never bacon-ranched much, in terms of at home cooking. Except maybe w/a salad.

    Reply
  2862. Bobbi Jo Woods |

    Ooh, it has more heat than I would like (the cayenne/red pepper burned my lips when I slurped a taste). I added 1 small chopped potato to see if that would help…and combat a bit of the grease. I only used 1 tbsp of EVOO to saute the veg and the sausage wasn’t very fatty, but the homemade broth was.

    Reply
  2877. Bobbi Jo Woods |

    Here is the full recipe, for anyone interested:

    2 tbsp olive oil

    70 g each onion, celery, carrots, and green bell peppers

    6 oz Andouille smoked sausage, diced

    2 cloves garlic, minced

    9 oz tomatoes, diced, undrained

    4 cups chicken or vegetable broth

    94 g potato, diced small

    1/2 tsp whole fennel seed

    1/2 tsp crushed red pepper flakes

    1 tsp dried oregano leaves

    1/2 tsp smoked paprika

    1 tsp parsley flakes (or 1 tbsp fresh, choppped)

    1/2 cup plain sauerkraut (your favorite brand)

    1/4 tsp creole seasoning (I used Tony Chachere’s)

    1/4 tsp pink Himalayan salt

    In a soup pot, saute the onion, celery, carrots, and pepper in the oil until translucent and the carrots are slightly tender. Add the chopped smoked sausage oregano, paprika, and fennel seed, and turn up the heat a bit to brown the meat. Once browned, the sausage will release a bit of reddish, spicy oil. You can drain it at this point, or leave it in.Add the minced garlic, then reduce the heat a bit and cook the garlic until fragrant.

    Add the tomatoes and their juice, the broth, crushed red pepper, paprika, and salt. Let simmer for at least 20-30 minutes or til as long as you like. The longer, the better. If using fresh chopped parsley vs. dried, add it now, along with the sauerkraut, and cook until warmed through. Makes 5 servings.

    Notes:

    If you prefer less garlic flavor, add it in when sauteeing the onion/celery/carrot/pepper mixture. Andouille sausage has a fairly garlicky flavor already, so you can also omit it. I liked cooking the garlic in the oil from the sausage.

    Nutrition data – 1 cup per serving

    237 cals, 11 g carbs, less 3 g fiber (for 8 g net carbs), 16 g fat, 11 g protein, 641 g sodium

    Reply
  2879. Bobbi Jo Woods |

    I sort of invented it by accident. I wanted to make homemade cream of mushroom soup, but even after reducing it for what seemed ages, the mushrooms and celery were still releasing liquid, so the whipping cream didn’t thicken as I hoped. So I added a couple ounces of soft creamy cheese, and steamed cauliflower, and called it chowder LOL

    Reply
  2885. Sue T. |

    Oh cool. You can also add a can of tomatoe paste to that for a bit of a different flavor to compliment the maters you put in it. I LOVE veggie soups. please repeat last sentance 2 more times.

    My co=worker and boss love it. I bring them each a container when I make it. I was saying how I should sell it because anyone who eats it loves it, she THEN said she’d pay me for it (which defeats the purpose of my being nice) but… who’s to say maybe I could sell it and become the soup nazi!! (Seinfeld reference)

    Reply
  2886. Bobbi Jo Woods |

    Yes you could

    I was using what I had and trying to keep it low carb – it already has 8 grams, pretty hefty for a soup (I try not to go over 20 g/day), but I don’t eat anything else with it since it’s a high-cal meal

    Reply
  2887. Sue T. |

    You’re doing really good with all this knowing stuffs Bobbi Jo Woods  I just like to eat healthier w/o doing the math. Fresh like this soup, try to stay away from processed. You too could be a soup nazi!! Actually, I could be a sketti sauce nazi – my sauce is excellent too.

    Reply
  2897. Gabrielle M. |

    We’ve never had smoked mac-n-cheese before. I’ll let you know how it goes. ( hickory is being used for the wood ) It’ll be interesting.

    Reply
  2905. Bobbi Jo Woods |

    It is really easy. I sprinkle a single layer of grated Parm on a small plate (or parchment paper) in a circle, stick in the micro for 40-60 seconds, then peel it back, and lay it on a paper towel to let it sit for a minute, and it crisps right up!

    Reply
  2907. Bobbi Jo Woods |

    Celery is one of my fave things ever. I love it diced finely for seasoning dishes, sauteed with onions, carrots, garlic, and/or green bell pepper for soups/casseroles/sauces, and yes, I eat it raw allll the time. I always have a bunch of it in the crisper for snacks. It’s my hummus/dip vehicle.

    Reply
  2909. Bobbi Jo Woods |

    Brushing my teeth after dinner instead of before bed is my secret weapon for keeping the munchies at bay 😉 I try to not eat past 7-ish. You can do it.

    Reply
  2914. Bobbi Jo Woods |

    Although I have ground up a handful or two of almonds to make keto pancakes, I have yet to buy bulk quantities of things like almond flour or other grain-free flours, to experiment with cookies that I can eat. I haven’t honestly missed cookies or baked goods, in general.

    Reply
  2918. Terrence Roberts |

    This is maddening, reading it while you are stuck at a warehouse, waiting for time to drive. And you are hungry. Who needs cookies? The cookie monster and me.

    Reply
  2919. Terrence Roberts |

    Bobbi Jo Woods​, before your diet change, did you eat whatever time you got around to it? Did you have a dietary plan? How many times did you eat a day. How has it changed compared to now.

    Reply
  2920. Bobbi Jo Woods |

    I eat three meals a day, roughly. Sometimes I fat-fast breakfast and don’t have a solid meal til noon-ish. I follow the ketogenic lifestyle and plan to for life.

    Before Memorial weekend, I ate pretty much like most people, before I changed my lifestyle. Breakfast with coffee about an hour or two after waking (coffee was usually made as soon as I had one eye open and could stumble into the kitchen). Now I wait until that mid-morning slump and have coffee then. I also do not drink more than 2 cups (8 oz each) a day, before i was drinking it all day, up til bedtime, even and it had little effect.

    Lunch was usually whenever I could manage it, working at home meant I had the luxury of preparing a homemade meal at the kitchen counter/stove where most don’t. Dinner was almost always between 5-7 p.m. because that was when I took my insulin.

    As far as the type of foods I ate…when I didn’t watch what ate as closely, it was still what most people consider relatively “healthy”, like a big salad with a whole grain turkey sandwich or low fat chili with rice, things like that. The portions were still pretty hefty. The fact that what I mostly ate was low in fat and full of starches and grains, spiked my blood sugar (which was already high all the time) and kept it high – and I had to had to take expensive oral meds (lots of them) and tons of insulin (over 100 units per day) to keep it at bay.

    Reply
  2921. Bobbi Jo Woods |

    I started reading/seriously researching about ketogenic way of life between last Christmas and this spring, and it seemed to be a natural progression, since I was already eating whole foods and veg mostly (I don’t eat fast food, dine out maybe once a year, almost entirely cooking at home), and just needed to learn to formulate my macronutrients and caloric deficit/portions. Thankfully, since the lifestyle means consuming high amounts of fat, very little carbohydrate (usually from vegetables and sometimes dairy like cheese and cream), and minimal to adequate protein, that is very satiating and it’s easy to keep meals small bcause they are higher in calories. When I was eating grains and starches, it was easy to eat more because foods low in fat and high in grain/complex carbs are hard to fill up on easily and keep us hungry for more, which is why it’s easy to eat a ton of pasta and bread and still be hungry.

    I started Obamacare/ACA through my state’s exchange in April. Insulin for 30 days’ supply was $1400 and my monthly premium for one person was over $200/month with an $1800 deductible and $4000 out of pocket spend-down, and did not cover lab tests and only 20% of oral prescription meds, which were, at the time, the only things I needed. I am otherwise healthy and didn’t need doc visits other than 3 lab tests per year and 1 eye exam and those drugs. I changed my diet and now am off all the drugs.

    Reply
  2922. Terrence Roberts |

    So it was diabetes related. Ok. I’m just 400 plus and need to drop at least 150. Truck stops more and more are only offering fast food joints. So I’m going to have to do some research. Thanks.

    Reply
  2930. Bobbi Jo Woods |

    Jane Eyre I made them like this:

    Chopped green pepper

    16 oz Cooked bulk Mexican chorizo sausage, drained (or regular breakfast sausage–sage or hot, or even Italian)

    6 large eggs

    1 cup heavy whipping cream (or half & half)

    Chopped leeks or green onions

    4 oz sharp Cheddar

    1 tsp crushed red pepper (or to taste), optional

    Cook the sausage, and added in the peppers in the last couple minutes of browning. While it cooks, chop the onion, peppers, and grate the cheese. Drain the sausage and set aside. Place a heaping spoonful of the sausage in each muffin tin cup (mine is a silicone 12-ct tray), repeat with shredded cheese. Beat the eggs, cream, green onions and red pepper together and pour over the top of the meat/cheese, bake about 25-30 mins at 375°F

    Reply
  2937. Bobbi Jo Woods |

    That’s true LOL

    C’mon over I’ll make another.

    Good thing about these little suckers, you can eat the whole thing and not feel guilty at all – only 10 g net carbs!

    Reply
  2945. Bobbi Jo Woods |

    I just used some pesto from THIS BATCH today, it freezes quite beautifully! (yes, cheese and all!) I’ve only successfully frozen pesto without cheese added, and then pulsing some in, as needed.

    Mine was stored in a plastic tub (the Ziploc brand with the screw-on lid) with a circle of parchment mashed down over the surface of the sauce, preserved it so well that the flavor was like it was made today.

    I simply took the tub out and set it in the fridge a few days ago and it thawed well.

    Here’s what I made, if you missed it: https://plus.google.com/u/0/+BobbiJoWoods/posts/9smsNsJdGEa

    Reply
  2948. Bobbi Jo Woods |

    Of course you can – I noted you can use skinless

    I just crisped my pesto-flavored skin in the micro on a plate after and ate it – it was like pesto-flavored chicken crispy chips

    Reply
  2950. Bobbi Jo Woods |

    lol no biggie

    The skin will not crisp up this way, with the pesto and cheese/tomatoes on top. You’d have to remove it and crisp it up in the micro if you want to snack on it. The only way I would think it would get crispy was if you baked the chicken with the pesto smeared under the skin and nothing else on top. But that wasn’t what I was trying to accomplish here.

    Reply
  2951. Sue T. |

    I hear ya – I’d eat it. Lol I have a great recipe for baked chicken, I’ll try to remember to post it at some point.

    Reply
  2953. Bobbi Jo Woods |

    PS – don’t throw away the pan juice/fat! Whisk the the oil from the pesto together w/the chicken juices and pour it over the leftovers, like I did (I cut the meat off the bones and placed the cut up meat into containers and poured the juice over top before covering and putting in the fridge). I got 6 servings out of this (4 oz of meat, each, with 2 slices of tomato and some cheese)

    Reply
  2954. Gabrielle M. |

    Mmmm. I love anything pesto based.

    I often complain about missing “city life”. I appreciate having small farms surrounding our town when it comes to food ; we have access to such farm fresh products.

    I will admit I can’t watch my fresh chickens getting slaughtered though. THAT is a bit too “farm fresh” for me. Lol

    Looks fantastic, Bobbie Jo!

    Reply
  2955. Bobbi Jo Woods |

    Totally get it. I’m fairly squeamish myself, but I have no problem handling a fully cleaned and trimmed up whole bird, or its parts. I hope you get someone to make this for you!

    Reply
  2957. Gabrielle M. |

    Bobbi Jo Woods

    Lol. You must think I would die if my husband isn’t around to cook for me.

    Let me tell you…. I can cook a mean peanut butter and banana sammich, woman! Lulz ?

    Reply
  2960. Gabrielle M. |

    My mom still does once in awhile. She’s 90 years old and feels sorry for my husband.

    Clearly she thinks the poor guy has the worst wife in history. lol I laugh, but I’m serious. She, obviously, comes from the generation where I should be thinking about what I’m going to cook for my dinner while I make breakfast for my husband. Lol

    Nope. Sorry, mom —– hubby likes to cook and I shop for his menu. I do clean up mess too. It’s the least I can do… unless I can figure out how to get my chef husband to do it all for me. ?

    Reply
  2970. Bobbi Jo Woods |

    You can do a high fat/low carb lifestyle while at work on the road – fast food places are used to low-carb folks now and don’t even look at us funny anymore if you ask for your burger or grilled chicken sandwich without a bun. Make it a double burger and ask for bacon or extra cheese. Mayo and mustard are OK, hold the ketchup. They sometimes will even put it in a plastic bowl with a fork, to make it easy. Skip the fries. If you’re still hungry, get a side salad without the croutons or a taco salad and ask for no shell or no tortilla chips/strips. All Subway sandwiches can be a bowl/salad – just say you want “(sandwich name) bowl”. They put all the stuff from the sandwich into a bowl with spinach leaves/lettuce.

    Gas stations/convenience stores are also great for keto. Pork rinds, cold hard-boiled eggs, cut-up raw veggies, and packaged salads in the sandwich section, string cheese sticks (mozzarella string cheese, cheddar), beef/turkey jerky/sausage sticks (go easy on the protein, though–too much of it raises blood sugar over time), sometimes you can even find sugar-free Jell-O cups, packets of almonds (no honey or sugar) or pistachios, sunflower seeds. Hell, worst-case scenario, you can get a hot dog or bratwurst/Polish without a bun. Put a couple in the little paper tray with some sauerkraut or hot sauce and mustard and eat it with a fork.

    Just Google “keto fast food” and you’ll see a lot of options. Bread/anything with flour in it, pasta, grains, chips, potatoes…that’s what diabetics do not need, in order to get off the meds/insulin and reverse the issues.

    Reply
  2971. Terrence Roberts |

    I’ll look that up. Other than the obesity, I don’t have high blood pressure or diabetes. Just a chronic respiratory infection. I just may do the keto thing for 6 months or so.

    Reply
  2978. Bobbi Jo Woods |

    Keto is not just for diabetics. It’s for anyone who wants to lose weight. The reason we gain weight isn’t always how much we eat, it’s the type of things we eat coupled with something our body needs to correct. You could have inflammation somewhere and not know if, and no matter what you eat, healthy or not, you could keep making it worse. Keto is also a good lifestyle plan for getting into a better mood, boosting your brain performance, having more energy (I’m hardly ever tired anymore), improving your digestion, and much, much more…so many of those things keep us fat.

    Reply
  2980. angelique |

    Oh yeah, no they aren’t the type to get into people’s stuff, just force everyone into their personal business. BUT; the moving truck was there this morning at 6am, so happy new year to me! 😛

    Reply
  3002. Bobbi Jo Woods |

    I can’t believe that I whined here about needing bread and grains, mere months ago. I’m down 40 lbs since June 1st and now down 4 dress sizes. I DO NOT MISS bread, pasta, beans, rice, or grains. I don’t need sugar. I enjoy eating mostly fat, very little carbs from vegetables/cheese, and minimal to adequate protein. I’m not deprived. I’m eating quite luscious food and still losing weight. I’m reversing all my health problems. Blood pressure is normal, am off the Lipitor and the Losartan. I’m 110-150 blood glucose readings without drugs (NONE. No Glucophage, no Lantus, no Victoza). I’m almost under 200 lbs. I haven’t been (EVER), since after high school. This is my new life and I love every bite and do not regret a thing. I’m still blown away.

    Reply
  3015. Bobbi Jo Woods |

    The base was pretty nutty already, almond flour. The cake itself was dry and like a weird, overcooked omelet with chocolate flavor. So I stuck a fork in it a couple times and poured a tablespoon of heavy cream on it and let it sink in. Made it a bit better. I have to purchase erythritol, which is a natural granular sugar substitute that caramelizes slightly and would form a better crumb…to make it hold up more like a cake.

    Reply
  3016. Bobbi Jo Woods |

    The base was pretty nutty already, almond flour. The cake itself was dry and like a weird, overcooked omelet with chocolate flavor. So I stuck a fork in it a couple times and poured a tablespoon of heavy cream on it and let it sink in. Made it a bit better. I have to purchase erythritol, which is a natural granular sugar substitute that caramelizes slightly and would form a better crumb…to make it hold up more like a cake.

    Reply
  3020. Bobbi Jo Woods |

    The only fruit I ate is occasional strawberry or blueberry/blackberry/raspberry. Canned fruit? lol that’s a bucket of sugar and not going into my body. for you, maybe… did you read the link? it’s Keto, hun.

    Reply
  3021. Bobbi Jo Woods |

    The only fruit I ate is occasional strawberry or blueberry/blackberry/raspberry. Canned fruit? lol that’s a bucket of sugar and not going into my body. for you, maybe… did you read the link? it’s Keto, hun.

    Reply
  3031. Gabrielle M. |

    If it works for your health—- DO IT!

    We eat healthy. I’m also a gym rat so I can eat anything I want within reason. I don’t do processed sugars often though. I feel like crap if I overindulge in it. ( rare occurrence) I have one cheat treat on Friday’s—– Dairy Queen blizzard! ?

    Reply
  3032. Gabrielle M. |

    If it works for your health—- DO IT!

    We eat healthy. I’m also a gym rat so I can eat anything I want within reason. I don’t do processed sugars often though. I feel like crap if I overindulge in it. ( rare occurrence) I have one cheat treat on Friday’s—– Dairy Queen blizzard! ?

    Reply
  3037. Bobbi Jo Woods |

    That’s browned meat on the right (80% lean beef mixed with hot Italian sausage), and about 2 lbs of tomatoes in juice. The meat sauce has been simmering now for almost two hours. I will use it on sauteed broccoli shreds, and spaghetti squash

    Reply
  3054. Bobbi Jo Woods |

    Yep, but this was store-bought. You just cut the stems off and either throw them into the slicing blade part of your food processor, or use a peeler or box grater, to get shreds.

    Mann’s makes it. It’s in a bag by the lettuces and salad mix bags

    Reply
  3057. Bobbi Jo Woods |

    1.5 tbsp butter, melted

    3 tbsp almond flour

    2 tbsp erythritol (http://a.co/6x9CY3q)

    1 large egg

    1.5 tbsp sour cream

    1/8 tsp salt

    1/4 tsp vanilla

    1/4 tsp baking powder

    http://a.co/6x9CY3q

    Add first three ingredients into a mug and combine (I put one hand mixer thingie onto my hand mixer, instead of 2, fits right in the mug).

    Add egg and combine well.

    Add sour cream and combine well.

    Microwave for 90 seconds and watch it. If it rises above the rim of the mug, open the microwave door, let it deflate before finishing out the 90 seconds.

    Let cool for 1-2 minutes.Top with cinnamon. Wolf down.

    Reply
  3062. Bobbi Jo Woods |

    It really was, although to be sure, since the base is almond flour and it’s a 90 second bake, it’s kind of um…grainy/nutty instead of bready (still gooey), but I liked it.

    Reply
  3068. Bobbi Jo Woods |

    Guys, I made these:

    http://alldayidreamaboutfood.com/2016/10/low-carb-parmesan-cheese-crackers.html – Flavor is nutty and a little cheesy and yes, I did add the “nooch” aka nutritional yeast (that shit is delicious on baked kale chips). The flavor profile of these is kinda like those cheese cracker-peanut-butter sandwich crackers you could get in your lunch box. Not cheddar-y, but parmesan-y. Very good! Will make again. I got 10 piles of 9-10 crackers out of this, but I did not roll the middle thin enough, so some of these are thick fuckers. Very very crunchy and totally cured my cracker craving at 3 g of carbs per 10 crackers.

    Reply
  3069. Jane Eyre |

    Bobbi Jo Woods Have you seen the recipe for cauliflower pizza crust? I heard it’s awesome and tastes delicious. My bff made it on fb.

    Reply
  3072. Bobbi Jo Woods |

    Jane Eyre I saw that stuff years ago and never tried it. I’ve had so much fail in trying to use cauliflower as a substitute for a lot of stuff (mashed cauliflower is yucky bitter, no matter how I try, so is “rice”). I think it’s because the more surface area you give cauliflower (by pulverizing into “flour” or pulsing into “rice”), the more bitter it tastes. I’m fine with regular cauliflower florets for other dishes, though (raw and cooked).

    That said, I’m pretty happy with my low carb flatbread wraps that I use for the occasional pizza, and if I get tired of those, there is a way better low carb pizza crust alternative, called Fat Head pizza, it’s pretty amazing.

    Reply
  3074. Bobbi Jo Woods |

    For anyone who has tried the cauli pizza dough and failed, the key (I’ve heard, time and again) was to WRING OUT all the water from it once it’s been run through the food processor til it’s like dry meal.

    Reply
  3084. Bobbi Jo Woods |

    Lol sacrifices

    I still eat a potato now and again, but it’s the size of a child’s fist (or half), not the size of a football, like they sell by the each. Other than that, I don’t miss ’em.

    Reply
  3103. Bobbi Jo Woods |

    Wait, that’s not how I clean mine, not with steel wool and oven cleaner. It’s never that bad, I just wipe it out. Sometimes I’ll wash it in the sink with water and Dawn but I only use plastic scrubbies and that’s rare.

    Reply
  3111. Heidi Lynn |

    I need the deets, is the book called BJ’s Food Porn? Is it digital, or an actual book? I will buy either way, but I like paper cookbooks ?

    Reply
  3121. Bobbi Jo Woods |

    I can’t wait to share it with you guys. Still working on the layout and index. That’s the HARD part. Well, the hardest part was gathering up all the recipes from almost 2 years of posts

    Reply
  3128. Bobbi Jo Woods |

    Pictured, leftover chicken thighs I cooked with ancho chili powder, garlic, and paprika, chopped leeks (chopped habanero next to them in 3rd pic), chopped garlic, diced red bell pepper, diced jalapeno, sliced red onion, avocado, lemon, cilantro, tomatoes, chicken broth.

    Reply
  3130. Bobbi Jo Woods |

    Also, making them at home is lots cheaper than paying $5-10 for half this much, of store-bought. $1.99 for one bunch of kale, and I had the rest of the stuff on hand already, since I use those things a lot

    Reply
  3159. Corvid Bliss |

    I make quite a few, chicken and sausage gumbo, taco and potato are my favorites. I do not have to worry overly about carbs, at least not so far. Knocking on wood. I will probably have to give up potato soup at that point.

    Reply
  3160. Bobbi Jo Woods |

    Oh man, potato soup was my CHEAP and carb-y vice back in the day. I’d get a 5 lb bag of potatoes for like $2 and load up the soup with cheese, butter, and garlic.

    Reply
  3164. Bobbi Jo Woods |

    Andy O can you two stop? I’m not mad,it’s just getting kinda old. I’m doing this for medical reasons. You can un-follow this collection if you don’t like it.

    Reply
  3166. Corvid Bliss |

    I probably should log, when I do, it seems to encourage me to eat better.  I do not eat a lot of really awful stuff, but I definitely have room for improvement.

    Reply
  3169. Corvid Bliss |

    With me, I need to watch for when I get too carb heavy. I do not have diabetes, but I had gestational diabetes with every pregnancy. So I need to be more proactive about diet than i have the last few years. I turn 40 this summer and most of the women in my maternal line have it.

    Reply
  3171. Bobbi Jo Woods |

    The taco seasoning I made included: ancho chili powder, smoked paprika, garlic powder, ground cumin, ground cayenne pepper, dried oregano, and a squeeze of lime

    Reply
  3173. Bobbi Jo Woods |

    Except cashews, I’m not a huge fan of those…unless they’re like, part of a really sticky treat, like brittle. I had a friend who would buy cashew brittle from this Amish family she knew. It was amaze. I would love to try to make a sugar-free version.

    Reply
  3174. Bobbi Jo Woods |

    Oh, I forgot about the sriracha ones. I tried a brand, I think they were in one of the Naturebox orders when I used to eat carby stuff. I liked them, but they had sugar

    Reply
  3175. Corvid Bliss |

    Love cashews. I really love almost all of them, almond is probably my second favorite. Do not really like pistachios, but will eat mixed with other stuff. I am fortunate to not have food issues.

    Reply
  3178. Bobbi Jo Woods |

    Macadamias are so great. They have less protein than some other nuts, but the most fat, so I like them the most. But I can’t afford them right now lol

    Reply
  3179. Blake B |

    All are good. My least favorite are walnuts. We had a tree on the farm and I never cared that much for them. Maybe I ate too many when I was younger.

    Reply
  3181. Sy Bernot (Psybernaut) |

    Pecans, macadamias, dry roasted cashews, slivered almonds, pistachios, walnuts, peanuts ..I guess I like them all and let’s not forget seeds, pumpkin, sunflower squash. I think the best I’ve ever had were fresh macadamias that I picked up at the neighborhood produce stand for about $.50/ lb, they were a pain to roast and shell but damn they were good. I also discovered that I can get shelled pistachios cheaper by the pound than the ones in the shell but I still buy them in shell because if I don’t I can easily inhale a pound or two before I realize it.

    Reply
  3200. Bobbi Jo Woods |

    PS – I did not drain the fat after browning the beef… oops. I can eat it without worry, but was still relieved when I noticed most of it just re-incorporated itself into the meat as it simmered.

    Reply
  3209. Bobbi Jo Woods |

    Random Shark I used a tiny bit of marjoram, basil, and parsley in the stock, which was made by boiling a ham bone in water, to which I added a 1/2 tsp of chicken boullion. The stock was added to the pot with the dry peas & lentils after I sauteed some finely diced onion & celery in bacon fat.

    Reply
  3212. Bobbi Jo Woods |

    Sue T. The bag of peas I bought came with a small percentage of red lentils. I got the mix of peas/lentils at TJ Maxx and I did not use the seasoning packet. I think it was called Country Split Pea by Buckeye Beans

    Reply
  3215. Bobbi Jo Woods |

    Sue T. I didn’t either. And frankly, I don’t care for them in pea soup, but it wasn’t for me (way too carby for me now). I was at that store shopping for gourmet gifts for my mom and her hubby at Christmas. Seeing as they had plenty of food at the time, I promised to take the box of mix home and make them a batch of soup with the ham bone I had in my freezer.

    Reply
  3220. Megan V |

    Terry McNeil holy crap!

    I can get them for 59 cents and if I’m being lazy and don’t feel like driving out to that specific store then they are a 1.28 at Walmart.

    Reply
  3221. Bobbi Jo Woods |

    Terry McNeil I try not to pay more than $1.50 each – but when they are on SALE SALE, I have gotten them for 67 cents to a dollar. Also, they’re Mexican/California ones. Not sure if you get the FL or Mexican/CA kind where you are (I’ve never had FL avocados). The organic ones aren’t usually any more expensive than $2 ea, but I can sometimes get those on sale for $1.50 as well

    Reply
  3222. Megan V |

    Cheapest I’ve seen them so far was 49 cents and that was at Aldi. Usually Woodman’s had them for 59 cents and I can’t beat that!

    59 cents isn’t a sale for woodman’s either that is their regular price I found out!

    Reply
  3227. Terry McNeil |

    I should have said that this is the price at the moment. There are times of year when they drop to 99 cents or so. Usually only CA or Mexico.

    Reply
  3239. Bobbi Jo Woods |

    Yes, one could. I don’t have any gelatin, and I have an abundance of xanthan gum. The picture makes hard to tell, but it’s about as thick as a thin gravy. I bought the xanthan gum for other things too, like baked goods.

    Reply
  3244. Bobbi Jo Woods |

    This was easy-peasy to make! Whisk up 6 eggs with 1 cup of heavy cream and a little salt & pepper. In a greased pie dish, cover the bottom with chopped crisp bacon pieces (from about 3-4 slices–I make a batch in the oven nearly every weekend) with a handful of chopped leeks and a shredded block of Gouda (or cheddar), pour egg mixture over, bake at 350 for 40 mins

    Reply
  3246. Bobbi Jo Woods |

    I’ve never frozen an egg bake before, sorry

    Only thing I ever freeze are my egg muffins, which I zap in the micro. They are a bit firmer than the quiches I make. If I don’t eat them immediately after heating, they can be a bit spongy…which is what I’m afraid of lol,

    Reply
  3249. Bobbi Jo Woods |

    I’d say if you freeze it, wrap it tightly in foil or clingy plastic wrap (or use a vacuum sealer if you have it), you’d be golden. You CAN nuke quiche pieces from the fridge, that’s what Ima do. I mean, I am single and certainly don’t have company here, to eat these other 5 pieces LOL. They are for me, to last me thru to the weekend.

    Reply
  3252. Gabrielle M. |

    We use ours a lot since Dave, my hubby, is a hunter.

    I love the idea of popping a few of these slices out of freezer right into microwave. Easy, fast, hearty breakfast!

    Reply
  3253. Gabrielle M. |

    Bobbi Jo Woods I know you Amazon like my husband does. But…… He found the vacuum sealer rolls on sale at Menards cheaper than he could on Amazon . ( he bought a ton of them at the time).

    Reply
  3254. Bobbi Jo Woods |

    Yep, Amazon is where I got mine. I didn’t know Menards had such a wide reach! That’s a Minnesota-based company, where I’m from 🙂 They are unfortunately out in the ‘burbs only here, so I will stick to Amazon, since I don’t drive

    Reply
  3255. Gabrielle M. |

    Our Menards has been around for five or six years here in Findlay.

    I think they cater to the home renovators who may own rental properties and want nice products to spruce up their investments for new renters. Or….. People who don’t want the slightly higher end products for their homes like a Lowes or Home Depot carries. It’s what I’ve noticed about Menards. ( nothing wrong with a quality product that serves its purpose for different needs).

    Reply
  3256. Bobbi Jo Woods |

    It’s a nice company. Been around since before I was a kid, 1960s I think. And I need to correct my earlier comment…they were founded in WI, not MN – oops. And yeah, they don’t do as much “modern” home improvement style – not saying it’s not high-end, because high end is subjective to what people think is “great” vs the style they like – I’d say it’s just as “high end” in terms of quality, just more rustic/country stuff.

    Reply
  3257. Gabrielle M. |

    Exactly. And…. They rock with their sales on vacuum packaging rolls.

    I buy all my summer flowers there. They have just as nice flowers and landscaping than the really expensive nurseries around here.

    Reply
  3258. Bobbi Jo Woods |

    That’s cool. I’m still a renter. Probably always will be. Maybe I can get some flower boxes this summer, to put out along the concrete slab/walk in front of my place.

    Reply
  3277. Bobbi Jo Woods |

    Gabrielle M. you are the fourth person to tell me this. I’m sure it could be something — but I don’t drive, which doesn’t mean I couldn’t do it, there ARE Ubers! But hauling stuff around, IDK about that. Perhaps it could be something where I go through what clients have at home during a consult and get them to pick up or order certain ingredients in advance of my arrival to work. Or maybe I could have someone partner with me who does the driving and prep/cleanup for me (I hate cleanup)

    Reply
  3279. Gabrielle M. |

    Chicken Creole

    Makes 4 servings – 56 grams protein – trace of carbs

    2 pounds boneless chicken breasts

    1/2 cup pure-pressed extra virgin olive oil

    1 1/2 TBS. dry sherry

    1 tsp dried oregano

    1/2 tsp ground cumin

    2 TBS chopped shallots

    2 minced garlic cloves

    2 TBS minced parsley

    Fresh ground pepper to taste.

    Rinse chicken under cold water and pat dry. In a shallow dish, combine olive oil, sherry, oregano, cumin, shallots, garlic , parsley and pepper. Add chicken pieces and coat each piece completely. Marinate 1 to 3 hours.

    Preheat oven to 350 degrees. Arrange chicken in a greased baking dish and bake chicken until tender and juicy, about 30 minutes, basting frequently.

    I love the simple ingredients, plus ease of putting this dish together. ?

    Reply
  3281. Gabrielle M. |

    I am certain single guys and girls ( or married people) can find your home.

    If my husband didn’t get off work an hour before I did for many years(and hated to cook; I would have GLADLY driven to get a pre-made meal during the week for our dinner! You bet your ass I would !

    Reply
  3282. Bobbi Jo Woods |

    It sounds delish, though. I’m sure I could make it more keto-friendly by upping the fat and increasing the number of servings to 8, bringing the protein grams down. I don’t know about most people on keto, but I tend to stick to 3-4 ounce protein portions, max, per meal.

    Reply
  3283. Bobbi Jo Woods |

    I don’t want people here at my house. Unless you are thinking of say, like a cater and pick up type deal? That might work 😉 I always think of a private chef as someone who comes to the client’s house like housekeepers

    Reply
  3286. Bobbi Jo Woods |

    Excess protein often leads to high blood glucose for many keto-ers (at least, those of us who are diabetic or have been told we are pre-diabetic). I am not trying to build muscle, but retain what I have lol

    Reply
  3291. Gabrielle M. |

    Here is my favorite Thai Vinaigrette

    Makes 3/4 Cup – 1 TBS is a trace or protein and carbs.

    2 TBS fresh lime juice

    2 TBS Rice wine vinegar

    1 TBS low sodium tamarind soy sauce

    1 minced garlic

    2 TBS minced fresh mint

    2 TBS slivered fresh basil

    2 TBS minced fresh cilantro

    2 TBS fresh ginger

    1 TBS hot chili oil

    1/4 cup pure- pressed extra virgin olive oil

    1:4 tsp red-pepper flakes

    I a blender or food processor, combine all ingredients until smooth. Cover and refrigerate several hours before using. Store in air tight container in fridge.

    Reply
  3296. Bobbi Jo Woods |

    The min/max isn’t the same for everyone, and whether or not the body processes excess protein as glucose over time vs immediately is still unclear. It is still a hotly debated topic (gluconeogenesis). The whole “0.8 grams of protein per kilogram of body weight” isn’t necessary true, either.

    Reply
  3297. Bobbi Jo Woods |

    I know enough that people have called me an “expert” (again, I am not and I sort of hate that term) but STILL, the protein thing confuses me. I try to stay within 60-75 g protein per day to be safe.

    Reply
  3298. Bobbi Jo Woods |

    I’d say eggs, cheese (pretty much all dairy except milk and yogurt, which are high in carbs and sugar), cottage cheese is also OK in moderation (8 g/carbs is really more like what I’d want for a whole meal, not one ingredient) nuts/seeds (macadamia, almonds, sunflower/pumpkin, walnuts, flax seed), all fish/shellfish/crustaceans (you said meat but I don’t think “meat” when I want fish). I’d avoid soy except minimal amounts of fermented soy products, like tempeh is OK. Also, chick peas are OK, so is protein powder.

    Reply
  3310. Terrence Roberts |

    I love avocado. I’m in Yuma right now and most of the lunch trucks have them. In California too but I left them Tuesday. So I have to get some later today or wait until I come back out next trip. 🙁

    Reply
  3314. Jeremy Ratliff |

    That looks delicious. It would make for a glorious, pressed Cuban sammich. However I do not think they make low carb, traditional Cuban bread.

    I could do the lettuce wraps for sure though.

    Reply
  3317. ChrĨs Ξ |

    Do you follow Tasty recipe I try there burrito bowl but there no tortilla. It’s basically like a rice bowl. I used lime rice. It wasn’t bad. youtu.be – Weekday Meal-Prep Chicken Burrito Bowls

    Reply
  3327. Bobbi Jo Woods |

    Ah yes, the Tasty videos…I remember now. I’ve seen a lot of them, just forgot the name 🙂 I wonder if that dish would be good with grated cauliflower in place of rice…hmm

    Reply
  3328. Bobbi Jo Woods |

    …and leave out the corn and beans, of course. Maybe add hunks of avocado instead. I’d also try using thigh meat instead of breasts, to up the fat content.

    Reply
  3352. Bobbi Jo Woods |

    I like drying kale in the oven. Other than that, it tastes bitter and fishy to me. I like bitter greens (I mean, I just ate a serving of mustard greens with bacon alongside my serving of quiche this morning), so it’s something else I can’t put my finger on.

    Reply
  3354. Carly Koehn |

    I don’t know if you are still looking for suggestions at all, but I have a couple…

    I would LOVE to find a way to make this without using pre-mixed SF Jello. I have unflavored gelatin, but couldn’t find extracts STRONG enough to taste good without dyes, aspartame/sweeteners, etc. I would also love to make a dairy free version of it, for the heck of it…thought about using coconut cream in place of heavy cream, pretty simply swap, but what for the sour cream? Goat milk yogurt or something? That gets pretty pricey pretty quick. Thoughts?

    Jello Fat Bombs

    Ingredients

    1 package of sugar free gelatin, your flavor choice (peach is my current fave) – (0.30 oz/8.5 g)

    1/2 packet (approximately 1.5 tsp) of unflavored gelatin (I used Knox out of habit) (each packet is 0.25 oz/7 g – so this is 0.125 oz/3.5 g)

    2 cups boiling water (per gelatin instructions, instead of one part boiling, one part cold, I use both boiling to dissolve the extra gelatin. Apparently, this is 470 ml (rounded), I’m sure UK packages are set up to be a better calculation for y’all)

    1 cup full fat sour cream (240 ml)

    1 cup heavy whipping cream (240 ml)

    1 packet stevia sweetener (to taste, optional – this took off the sour cream edge for me) (each US packet is 1 g (I have since stopped adding this)

    Directions

    Boil water, add to bowl. Dissolve both gelatins completely. Stir at least 2 minutes.

    Stir in and fully in corporate sour cream. (I use a whisk, but this could be done in a mixer, by hand, whatever.) Mix at least 2 minutes. (Btw, all the mixing keeps it from separating later)

    Whip in heavy cream. You could just stir it in, but I like the little bit of mousse like texture it adds to whip it.. Again, stir at least two minutes.

    Pour into 4 portions, approximately 1 cup each (240 ml / slightly larger if whipped). Refrigerate until firmly set.

    Recipe in MFP Shows as:

    331 calories, 32 grams fat, 4 grams carbs/net carbs (no fiber), 4 grams protein

    FULL DISCLOSURE – the original recipe does not have the added unflavored gelatin, but it set too soft for me. Also, it did not add the sweetener over the jello sweetening, but the sour cream “bite” was off-putting for me (I’m not a fan of it straight at all), so adding that little bit of sweetness took the edge off, and it is still far less sweet than my old sweets! 🙂 And this works fabulously for those who can’t afford other fats sources – or who just need an awesome satisfying snack with staying power that kills the sweet tooth, but without all the sugar! 🙂

    Reply
  3355. Carly Koehn |

    And this is probably my favorite recipe I’ve made. I went back and tried the original after a year or more eating my version – and it paled. Badly. Tasted like a watered down soup, like a non-condensed soup someone added water too. Missing in flavor, missing in substance, and missing in wow… I know tastes vary, though…

    Copycat Olive Garden Zuppa Toscana Soup Recipe

    As currently prepared: (Notes for improving the recipe at the bottom!)

    1 pound bulk spicy and hot sausage (recipe called for spicy Italian, but this was way cheaper, so I just added Italian seasoning to the broth)

    1 bunch kale, chopped – about 3 cups (roughly – adjust to taste)

    1 stick butter (1/4 cup or 8 TBSP, depending on location)

    1 TBSP olive oil

    4 cups broth (stock, broth, or water with buillion)

    2-6 cloves garlic smashed/chopped/pureed, to taste

    1/2 onion chopped or pureed, color to taste

    Salt and Pepper to Taste

    1/4-1 tsp Italian seasoning, to taste if not using Italian Sausage

    Roughly 4 oz/8 tbsp heavy whipping cream, to taste

    Chop up tough kale stems. Brown sausage and kale stems together. I tried to do them in 1/2″ to 1/4″ pieces. Cook through. Drain excess grease. Set aside.

    Chop/puree garlic and onion (I used my ultimate chopper, comes out like a rough paste. Feel free to leave as chunky as you like to taste.) Add olive oil to same pan as browned sausage in. Add onion and garlic. Cook down until translucent or most of the liquid is cooked out.

    Deglaze with stock/broth. Add salt, pepper, and Italian seasoning. Simmer broth for 30 minutes.

    Chop kale into very thin strips (1/8″-1/4″). May shred using processor what have you, to taste. Add butter, sausage, kale stems, and chopped kale back to pot. Simmer until kale is softened. For me, this was 20+ minutes until it was as soft as I prefer.

    * NOTE: At this point STOP if you plan to refrigerate it. Reheat the broth at this point. Only add the heavy cream when ready to eat. *

    Portion out into serving bowls. Makes roughly 6 or 8 1-cup servings, I think. Add 2-6 TBSP of heavy cream to each bowl, amount to taste. Stir and serve. (Again, note, add cream only as serving – this makes it much easier to reheat!)

    Modifications – this was so much kale! I might have underestimated slighlty. So I’m purchase and browning 1-2 additional pounds of sausage to add to this tonight. I will be adding at least 2 more cups of stock/broth. I will season to taste. But I’m thinking the ratio of sausage to kale will be better to me! 🙂

    Sausage – feel free to get any kind of sausage, any kind of ground/minced meat – just make sure to seasoon while cook if unseasoned product with at least salt and pepper. If you get ITALIAN sausage, be sure to leave out the Italian seasoning, unless it needs more punch. Also, if you do not buy a spicy sausage but want it spicy, add crushed red pepper flakes to taste.

    Kale – you can use any green that wilts. Spinach or other greens can easily be used. If the stems are tough, be sure to “fry” them along side the sausage. I imagine even cabbage could be interesting here.

    Garlic – original recipe called for 2 cloves. Use to taste.

    Onion – original recipe called for one onion, but my was slightly larger, so I only used half.

    Italian Seasoning – add to taste if purchasing sausage that isn’t Italian. Mine was $2 instead of $4 just purchasing regular Spicy sausage.

    Heavy cream is to taste. I would add at least on TBSP per bowl. Can supplement with other type of cream or additional butter.

    Also this original recipe called for potatoes, just like the soup at the restaurant, but sincerely, this was so great a soup that I just didn’t even notice they were missing. Feel free to add potatoes or riced cauliflower or any other veggie you prefer, if you’ve got the room for it.

    SURPRISE SURPRISE – once again the recipe add link is not giving me nutritional data. I will post that later.

    UPDATE: Nutritional Data (may change, have to confirm sausage info)

    8 servings

    Calories: 442

    Fat 41 grams (Saturated 20 g; Monounsaturated 6 g)

    Cholesterol: 112 mg

    Sodium: 1142 mg

    Potassium: 282 mg

    Carbs: 6 grams, Fiber: 1 gram, Sugar: 1 gram

    Protein: 10 grams

    Vitamin A: 25%

    Vitamin C: 5%

    Calcium: 8%

    Iron: 4%

    Reply
  3356. Bobbi Jo Woods |

    Carly Koehn – I will read thru that request re: Jell-O stuff. I’ve seen you post that Olive Garden recipe before 😉 I have not tried it yet, I can honestly say I’ve eaten at OG exactly 3 times and never had it. I always had the unlimited soup, salad, and breadsticks LOL

    Reply
  3363. Bobbi Jo Woods |

    Same. I make stews, broths, etc. all fall and winter long in mine. That said, I could have totally done this in my pressure cooker, but am going to be busy today, so I’m not in a hurry at all for the corned beef to be done, and honestly, didn’t want to screw up the first attempt at making it.

    Reply
  3367. Jane Eyre |

    That looks delicious. I’m not crockpotting mine, it’s in the oven but goes away from my mom’s recipe which is to cook it on the stove top.

    Reply
  3368. Bobbi Jo Woods |

    Thanks!

    Yep. There are many ways to do it! So I hear. I wanted to utilize the slow cooker because I was busy all day and wanted to stay out of the kitchen but knew I’d be hungry af by 6.

    Reply
  3369. Jane Eyre |

    I wanted to do slow cooker but this is my day off and I forgot lol! I’ve never cooked it before either so this should be interesting. I added a little of real mayo to the coarse mustard to fill the mustard taste if there is one. I forgot potatoes so I have to run back to the store and get them. I’ll post results. Are you going to make sandwiches with leftovers?

    Reply
  3370. Bobbi Jo Woods |

    You can leave out the potatoes and cabbage for a bit, I would have left the cabbage out til the last hour or so of cooking, but I’ve never had cabbage in the crock, so I wasn’t sure. You may find the meat feels tender and “done” but you can’t overdo it if it’s in enough liquid. It will continue to get more tender as it cooks, so don’t be afraid to let it go longer if it seems like the connective tissue in the meat is still web-y. I put it back in for an hour on high to get rid of the springy-ness.

    As for leftovers, I don’t eat bread, so no sammiches for me. But I have LOTS of mustard and Swiss cheese, so if I get tired of eating the leftovers hot with the veggies, I’m definitely thinking cabbage leaf wraps or just eat it on a plate with a fork.

    Reply
  3372. Bobbi Jo Woods |

    Bottom line, if the meat flakes pretty easily with a fork, it’s ready. It will stay very red, since it’s brined from a raw state, so it appears “rare” and will never get brown inside, no matter how much you cook it

    Reply
  3375. Bobbi Jo Woods |

    The orange things is 1 large carrot, cut in half lengthwise, and in thirds. I didn’t eat it, it was to flavor the roast. Too mushy and too many carbs.

    Reply
  3379. Jane Eyre |

    I finished it and it was delicious. It just melts in your mouth. You were right about the potatoes last, they came out perfect.

    Reply
  3386. Bobbi Jo Woods |

    Maybe they would be! I was craving and missing rye bread the past 9+ months, and found a recipe for flax crackers, but just two ingredients, flax meal and caraway seed (and water) and they seemed bland, so I upped the flavor with seasoned salt, garlic powder, and 1 tsp of molasses and melted butter mixed into the water called for. They are crisp if left out for awhile, but stay fairly bread-like and a bit spongy if put away right away. I had a couple at dinner, spread with cream cheese and pickle slices. I also tried one with mustard, Swiss cheese, and thinly sliced leftover corned beef. Amazing! I bet they’d be crazy good with smoked salmon and dill on top. Kind of like little cocktail bread slices. I also feel satisfied after just 2 servings (4 pieces, total) because flax is very filling.

    Reply
  3387. Gabrielle M. |

    Yum. I like the toppings you chose for them; especially the pickle ( I love pickles – giant dill pickles never last long in our house when my daughter is home as we both love them).

    Reply
  3388. Bobbi Jo Woods |

    I had the flax meal stored in an airtight canister since Christmas, I bought it when I was out somewhere doing something else and just happened upon it so I snatched it up because it was marked way down and I had seen recipes call for it here and there in my low carb recipe hunting. I’m so glad I finally made these. I think I could do them with rosemary, maybe cheese or nutritional yeast for a tangy version, or even ground up raw sunflower seeds or sesame seeds.

    Reply
  3389. Gabrielle M. |

    The rosemary is a great idea. Sesame seeds would also be great. ( I love toasted sesame seeds, too) You could sprinkle them on top so they’re toasted.

    Reply
  3395. Bobbi Jo Woods |

    Made another batch today! This one had mushrooms and Swiss cheese in it, also. Each one makes 8 small wedges and I’ll have one at breakfast for several days. I just cut the pieces out and lay them in a shallow container to put in the fridge and they stay decent.

    Reply
  3398. Chris McIntosh |

    if it has a good texture i might like it. the ingredients look reasonable, but I’m not sure how many things i’ve eaten with nut flours

    Reply
  3400. Gabrielle M. |

    My husband lost his entire venison summer sausage from last year. His man cave refrigerator puked on him at Christmas. He cried.

    Yum on the buffalo hot cheddar! Are you going to crunch on those rye crackers you made?

    Reply
  3404. Gabrielle M. |

    Thanks, lots of hard work ruined for him.

    Drats, I was salivating thinking about those crackers sandwiched with the cheese and summer sausage.

    Reply
  3405. Bobbi Jo Woods |

    The cheese is like a buffalo cheddar and the summer sausage is pretty tangy, garlicky beef. Since the crackers are very flax-y tasting with a little caraway flavor, the strong taste goes better with say, cream cheese spread on top with dill and cucumber, or leftover corned beef and Swiss cheese.

    Reply
  3426. Sue T. |

    Is there a brief explanation as to how you make sketti squash? I boil it usually and it’s SO fking bland, cept w/butter and some salt.

    Reply
  3428. Bobbi Jo Woods |

    Give it a try. I just use canned or frozen salmon fillets and mash it up with an egg and some spices, then use a small bowl to press into to make the patties.

    Reply
  3429. Bobbi Jo Woods |

    Sue T. yep, meatballs. I cheated though…these are frozen beef ones from the store. My squash always turns out firm and soaks up the flavor of the sauce (I mixed it up really well after I take the pic). Here’s what I do: I take a 2 to 2.5 lb squash and wash it and score the skin on the outside with a knife since it’s too hard to cut (for me) horizonally. So lay it down on the counter and it looks like you sliced a football in half the long way. Then I stick it in the microwave just like that, for 4 minutes. Take it out with pot holders and will see a little liquid escaped and foamed up around the seam you made. Let it cool a few minutes (or use oven mitts to handle it), then finish the job of slicing it open by following along the seam you made before, it should be easy and smooth. Then scoop out the seeds and lay it flesh-side down into a glass deep platter or shallow wide bowl/small casserole dish with about 1/2 to 1 inch of water on the bottom, then nuke it some more for 8-10 minutes. I take it out and drain the water and turn the squash right-side up and then shred the flesh with a fork into a bowl, top with sauce, and add cheese, etc. and zap some more (if the sauce wasn’t already hot).

    Reply
  3430. Terry McNeil |

    Someone should greenhouse veg in the winter like they do here. They are making a fortune selling at the indoor markets and even to local supermarkets. And delish!

    Reply
  3431. Bobbi Jo Woods |

    We have lots of hydroponic stuff here, Terry McNeil—it’s just not nearly as good as what we can grow in summer. Hydro tomatoes taste like nothing to me, compared to local soil-grown and vine-ripened ones. And we have tons of Canadian imported veg here, too. Giant hothouse cucumbers, baby tomatoes, etc. They’re pretty good. I prefer to eat as seasonally as I can, because I need this lifestyle to be sustainable.

    Reply
  3432. Sue T. |

    Oh yah? I’ve usually scooped the seeds out prior to cooking the squash. Boiled, then scooped out the insides. Hmmm… Me’be I’ll get some squash I have sauce in the fridge and meatballs are (a pain in the ass) easy to make. :))

    Reply
  3433. Terry McNeil |

    Our greenhouses grow year round, I don’t know if they use hydroponic or not. Vastly superior to any trucked in vegetables. Mainly tomatoes/cucs/eggplant and greens. Sprouted greens in abundance. Luckily winter veg beets/potatoes/onions/carrots/turnips. This year has been especially good as there was a bumper crop. Seasonal is fabulous, grown close to home is very important also, imho. ☺

    Reply
  3442. Bobbi Jo Woods |

    Motavis Jones I just made a new post – what I made.

    The ones with the speckles on them were garlic & herb w/Parmesan. These are cinnamon/sugar (not real sugar) on top of melted butter I brushed on the bread (low carb lavash: https://goo.gl/HMEjUe)

    Reply
  3448. Bobbi Jo Woods |

    They were really fast to make! I just brushed a low carb flatbread (https://goo.gl/HMEjUe) with olive oil, sprinkled garlic powder, Italian seasoning and shredded Parmesan cheese on top (the cheese over the seasoning sort of seals them in) and baked 4 minutes at 400F.

    Reply
  3449. Bobbi Jo Woods |

    They were really fast to make! I just brushed a low carb flatbread (https://goo.gl/HMEjUe) with olive oil, sprinkled garlic powder, Italian seasoning and shredded Parmesan cheese on top (the cheese over the seasoning sort of seals them in) and baked 4 minutes at 400F.

    Reply
  3453. Bobbi Jo Woods |

    I also made a sweet batch. I brushed both sides of the lavash with 2 tbsp melted butter, then sprinkled cinnamon and erythritol and rubbed it in good. After baking and cooling, the cinnamon/sugar alternative melded together with the flatbread and hardened, making super-crispy and sweet crackers that taste a lot like a very sweet version of Golden Grahams cereal.

    Reply
  3454. Bobbi Jo Woods |

    I also made a sweet batch. I brushed both sides of the lavash with 2 tbsp melted butter, then sprinkled cinnamon and erythritol and rubbed it in good. After baking and cooling, the cinnamon/sugar alternative melded together with the flatbread and hardened, making super-crispy and sweet crackers that taste a lot like a very sweet version of Golden Grahams cereal.

    Reply
  3457. Bobbi Jo Woods |

    I rarely get a sweet craving, but this totally fit the bill. That reminds me… I need to make another batch of chocolate coconut bombs. Maybe some pumpkin cheesecake or lemon cheesecake ones, also.

    Reply
  3458. Bobbi Jo Woods |

    I rarely get a sweet craving, but this totally fit the bill. That reminds me… I need to make another batch of chocolate coconut bombs. Maybe some pumpkin cheesecake or lemon cheesecake ones, also.

    Reply
  3465. Bobbi Jo Woods |

    I have a pretty bad head cold, btw. I think I’ll call it a day and have a heaping couple cups of hot broth for dinner. I put a couple pounds of raw chicken wings into a crock pot yesterday with garlic, a carrot, a stick of celery, half an onion, and some rosemary sprigs & a bunch of parsley, covered it with a few quarts of water and let it sit on low all day. Thank goodness I did that. That stuff really does make me feel less sick when I drink it.

    Reply
  3466. Bobbi Jo Woods |

    I have a pretty bad head cold, btw. I think I’ll call it a day and have a heaping couple cups of hot broth for dinner. I put a couple pounds of raw chicken wings into a crock pot yesterday with garlic, a carrot, a stick of celery, half an onion, and some rosemary sprigs & a bunch of parsley, covered it with a few quarts of water and let it sit on low all day. Thank goodness I did that. That stuff really does make me feel less sick when I drink it.

    Reply
  3483. Bobbi Jo Woods |

    I’m going to double check w/my sister on this because she’s the one who passed the sickness on to me. If she had suffered the same, I’ll know for sure. Because I make and enjoy flatbread pizzas (about once a month or so) using a similar product, without experiencing these side effects.

    Reply
  3484. Bobbi Jo Woods |

    I’m going to double check w/my sister on this because she’s the one who passed the sickness on to me. If she had suffered the same, I’ll know for sure. Because I make and enjoy flatbread pizzas (about once a month or so) using a similar product, without experiencing these side effects.

    Reply
  3485. Gabrielle M. |

    I hope it’s the flu/cold side effects and not what you consumed in flatbread. I’d think you would have had the same reaction with your pizza in past.

    It still sucks that you’re so sick. ?

    Reply
  3486. Gabrielle M. |

    I hope it’s the flu/cold side effects and not what you consumed in flatbread. I’d think you would have had the same reaction with your pizza in past.

    It still sucks that you’re so sick. ?

    Reply
  3487. Bobbi Jo Woods |

    I blame public exposure LOL

    I stay home in my germ-free bubble all the time, so whenever I go out (rare, except to exercise solo on my walks), I’m vulnerable to the germy people. I decreased my immune levels by being a WAH person the past twelve years.

    Reply
  3488. Bobbi Jo Woods |

    I blame public exposure LOL

    I stay home in my germ-free bubble all the time, so whenever I go out (rare, except to exercise solo on my walks), I’m vulnerable to the germy people. I decreased my immune levels by being a WAH person the past twelve years.

    Reply
  3489. Gabrielle M. |

    That is actually true.

    My best friend is a gastrointestinal surgeon and he gives me hell about my obsession about germs and the hand sanitizer I use all the time. He constantly tells me I should expose myself to germs so I can build up immunity!

    Reply
  3490. Gabrielle M. |

    That is actually true.

    My best friend is a gastrointestinal surgeon and he gives me hell about my obsession about germs and the hand sanitizer I use all the time. He constantly tells me I should expose myself to germs so I can build up immunity!

    Reply
  3491. Bobbi Jo Woods |

    I used to do great. In fact, I ALWAYS got the flu when I’d get a flu shot. I spent my days around lots and lots (lots) of people. I took the bus several times a day, walked among crowds in the skyways in the buildings I worked (large indoor hallways that extend outside to connect buildings), visited restaurants and shops, and worked in different offices full of people, especially during the five years I was temping. And even then, I rarely got sick, because I built up the immunity. So yeah, the only reason I don’t get sick now is lack of exposure. But I refuse to get a flu shot, still. LOL

    Reply
  3492. Bobbi Jo Woods |

    I used to do great. In fact, I ALWAYS got the flu when I’d get a flu shot. I spent my days around lots and lots (lots) of people. I took the bus several times a day, walked among crowds in the skyways in the buildings I worked (large indoor hallways that extend outside to connect buildings), visited restaurants and shops, and worked in different offices full of people, especially during the five years I was temping. And even then, I rarely got sick, because I built up the immunity. So yeah, the only reason I don’t get sick now is lack of exposure. But I refuse to get a flu shot, still. LOL

    Reply
  3496. Bobbi Jo Woods |

    lol seriously!

    If it ain’t broke…and all that jazz

    I’m better now that I’ve had another cup of soup. i think I’ll make that kind again. Maybe have some red peppers and broccoli at dinner. Gotta boost that vitamin C.

    Reply
  3497. Bobbi Jo Woods |

    lol seriously!

    If it ain’t broke…and all that jazz

    I’m better now that I’ve had another cup of soup. i think I’ll make that kind again. Maybe have some red peppers and broccoli at dinner. Gotta boost that vitamin C.

    Reply
  3514. Bobbi Jo Woods |

    Totes. Thanks 😉

    Still a little stuffy in the head, but the scratchy throat and hurty coughs are fewer and far between, and no body aches this morning

    Reply
  3524. Gabrielle M. |

    It’s odd that the older I get the less sleep I seem to require.

    On the rare occasions I sleep in? I feel groggy all damn day!

    Reply
  3526. Bobbi Jo Woods |

    One of these:

    josephsbakery.com – Omega 3 Lavash – Flax Oat Bran – Square Lavash – Reduced Carb Lavash | Joseph’s Bakery

    Tasted good, less carbs than the FlatOuts (which I liked better for awhile, because you get more of them for the cost). Anyway, both of them have a little bit of wheat in them, which I guess if you aren’t sensitive to, is OK. Some people would consider these a gateway to more carby stuff, but for me, they keep me on the level.

    Reply
  3527. Bobbi Jo Woods |

    Hmm. Yeah that’s weird. I seem to work the opposite way. I used to live on 5-6 hours max, until after I hit my mid-30s and decided I need at least 7, if not 8. But having quit most carbs and increasing my fat intake has amped up my energy a lot. I’m only tired when it’s bed time. Or like yesterday, when my cold was its roughest. I bounce out of bed. I get UP from my desk and go do housework because I feel like it. And it’s not just the weight loss (I’ve weighed this much in the past). My whole metabolic state is renewed and my internal levels are normalized (blood pressure, blood glucose, cholesterol, thyroid, etc.). That plays a big part.

    Reply
  3528. Gabrielle M. |

    I am up at 5 AM everyday. I’m at gym by 5:15 -5:30 AM. ( even though I’m working from home and can sleep in). My inner clock is set for that time , I guess.

    I go to sleep at 11 or 12 PM.

    The only difference now? I can nap at home during the day. lol I have been taking naps for twenty or thirty minutes too.

    Reply
  3529. Bobbi Jo Woods |

    Ugh, so glad I don’t need to get up at the crack of dawn. I’m low-maintenance. I can be ready for work by 9-ish if I’m up by 7:30-8, that includes showering/dressing, having made and eaten breakfast and checked G+ lol. Most of the time I can get away with it all being fast because I wear easy clothes that aren’t fussy and breakfast is ready in less then 3 minutes since I zap a serving in the micro of whatever breakfast dishes I made batches of over the weekend to last all week (quiches, bacon, sausage, chop and wash broccoli, coffee ready to go in the maker the night before, etc.).

    Reply
  3530. Gabrielle M. |

    I think I did pretty good on my time when I had to be at work at 8.

    I got home from gym at around 6:45 AM ( I showered at gym but would fluff at home).

    I was ready and dressed by 7:10. Eat breakfast by 7;29 . Brush teeth, pee dog outside. Arrive at work 8:10.,

    Now? I shower at gym and wear clean yoga pants home. Eat. Go into my home office. The days I don’t hit gym? I wear my pj’s to work. Lol

    Reply
  3532. Bobbi Jo Woods |

    Gabrielle M. I was awaken this morning by my own near-choking (I’m sure you can guess what I was choking on. Gross, I know). Anyway, I felt great yesterday all day, and it seems like it gets worse overnight. I drank a cup of broth again for breakfast, and it felt better. I had to go to Walgreen’s though, and succumb to the cold med aisle, because the lungs-on-fire cough would not go away, and I kept coughing up more gunk. I got some Alka-Seltzer Plus cold fizzy tablets and sugar-free cough drops, and it’s 90% better.

    Reply
  3533. Gabrielle M. |

    Oh no. Have you ever considered a Neti-Pot with a saline solution to flush out your sinus congestion?

    I suffer from sinus trouble in the Spring and Fall. I use a Neti-Pot . I can’t stand to choke on sinus drainage. Gag.

    I would also suggest propping yourself up in bed at night with pillows. It might keep you from having that congestion settle into your lungs as easily. ( I prop myself up in bed during my sinus seasons and it seems to help me from gagging on drainage that happens at night).

    If these meds you bought don’t loosen you up enough I would suggest mucinex ( my husband swears by that cough medicine)

    Keep drinking your water. Drink some hot tea since the warmth seems to soothe you.

    Poor girl. I hope it loosens up more before you go to bed tonight!

    Reply
  3534. Bobbi Jo Woods |

    I’m much better, now, thanks!

    The Alka-Seltzer fizzy cold tablets help A LOT. They’re basically aspirin with decongestant and fizz. I just didn’t have any at all, and was trying to cure myself with rest and broth. Last time I got a cold was in October, which lasted 3 days. No can do, this time around.

    Reply
  3536. Bobbi Jo Woods |

    Thanks. It turned out pretty good. I just got tired of slurping plain old broth, which I’m doing because I’ve got a nasty head cold. I usually love drinking it plain, and sometimes I throw in some cayenne pepper, garlic powder, and pink salt, but today I needed a little something more.

    Reply
  3539. Gabrielle M. |

    And. The mucinex is in tablet form. I ran across them when looking for a bandaid in medicine chest last night! ( for future reference) ?

    Reply
  3546. Bobbi Jo Woods |

    It really was!

    I’ve never had this kind of tuna before. It is so flavorful and wasn’t even the least bit ‘fishy’ tasting. It came as a solid fillet that sort of broke into two pieces when I popped the top off the can. Wonderfully flaky but tender, and just tasty. The juice in the can wasn’t salted water, it was actually from the fish (label said not to drain it, I added the few tablespoons of it that there was, to the dressing). Utterly mouthwatering.

    Reply
  3548. Bobbi Jo Woods |

    Thanks, guys

    Also, that doesn’t look like a lot of salad, but it’s 3 cups of spinach, and there are more onions, peppers, and jalapenos under the fish…I wanted there to be layers so I wouldn’t have to stir it all up and get it everywhere.

    Reply
  3555. Gabrielle M. |

    These are far better than those nasty Cheez-it brand crackers, I bet.

    Cheez-its taste horrible imo! I’d wager the box might have a better flavor!

    Reply
  3559. Gabrielle M. |

    We have wild strawberries growing out in our garden. They are tiny, sweet lil gems.

    We’ve had to put netting over them since the birds and squirrels enjoy them too.

    I love strawberries. I could make myself sick eating so many.

    Thanks, I’m craving them now.

    Reply
  3561. Bobbi Jo Woods |

    Tiny ones are so sweet!

    These are likely the GMO kind, they’re gigantic. I actually could only have TWO because each one, I swear, weighed two and a half ounces! Mom bought too many and was shoving them at us on our way out the door at Easter.

    Reply
  3562. Gabrielle M. |

    Good ole mom. ?

    Wow. They were big strawberries! GMO, or not, I bet they were delicious.

    I can’t wait for our strawberries to start producing. I’ll pop them like a pill addicted junkie. Lol

    Reply
  3566. Bobbi Jo Woods |

    Erythritol looks, tastes, and behaves more like granulated sugar than stevia does, as stevia can never be granular, since it is a liquid extracted from the stevia leaf, so most stevia is sold as liquid, or is dried and sold in powder form. Stevia also has a much sweeter taste as is considered to be a few hundred times sweeter than sugar (even sweeter than sucralose, which is 200-300 times sweeter than sugar). Stevia will also never crystallize in baked goods or make halfway decent syrups, where erythritol can (sort of, syrups can be tricky to pull off using erythritol, but they are OK stand-ins for the real thing, but do make a great icing/glaze, and toffee-type stuff). I’ll be including my homemade sugar free turtle pecan bombs recipe in the (still coming) book, which uses a stiff caramel sauce in it, made with erythritol.

    Reply
  3567. Bobbi Jo Woods |

    James,

    Erythritol was discovered by a Scottish scientist in the 1800s and is not artificial. It’s a 100% natural plant-derived sugar substitute. Although the process to make it in bulk may involve man to create it, it is a natural end product, and also occurs naturally in some fruit and fermented foods.

    You might be thinking of Xylitol, a common swetener used in almost all sugar-free chewing gum.

    In any case, I’m a diabetic and insulin-resistant. The reason why I don’t eat sugar or anything that converts to sugar in the body (wheat flour, corn, rice, all starch) is because those things cause metabolic syndrome for me.

    Erythritol is absorbed into the bloodstream in the small intestine, and then for the most part excreted unchanged in the urine. About 90% of it is absorbed before it enters the large intestine at safe levels, it does not normally cause laxative effects unless taken in larger doses.

    I use erythritol sparingly. I mean, its like 2 tablespoons for a whole recipe that makes 30 servings (caramel sauce as an example), and it doesn’t cause any digestion issues for me, nor does it spike my blood sugar. What’s shown this pic is literally half a pinch sprinkled on, those berries are 1.5-2″ in dimension, and that cup has 2 ounces of cream in it. Since it’s zoomed in, so the dessert looks bigger than it is.

    Bottom line: The teensy amount I use of erythritol is much safer to my system than even the same small amount of sugar is.

    PS – Everything on earth is a chemical.

    Reply
  3569. Bobbi Jo Woods |

    I’ve never had it that way, but I also only just got access to a grill. Maybe I’ll try it. I’ve always rented from places where I didn’t have one on site (that’s always been a suburban thing, not a girl in the city with a balcony thing–fire codes and whatnot).

    Reply
  3573. Bobbi Jo Woods |

    Boar’s Head is great. This is Kretschmar’s Deli brand, which is as close to Boar’s Head brand I can get for much cheaper where I am.

    Reply
  3582. April Matillda |

    This looks like a lovely meal. May I rent a room and eat with you for a month or so? 🙂 you are looking so good Bobbi Jo Woods​.

    Reply
  3599. Bobbi Jo Woods |

    Bruce Shark thank you

    I worked hard to get them that way. I used to bite them/not let them grow bc they were weak. Now that I eat properly, they grow like mad and I can take care of them better.

    Reply
  3607. Bobbi Jo Woods |

    This stuff is between $3-3.50 depending on where you get it but it’s worth every penny. No water or oil in it either – just tuna. You’re getting five whole ounces of it, not 2 or whatever is left after draining, because there’s nothing to drain.

    Reply
  3609. Bobbi Jo Woods |

    IDK. I never tried it. The genuine Italian stuff is supposedly delicious. But I’m never going back to any other kind after this

    Reply
  3610. Gabrielle M. |

    Bobbi Jo Woods This is a no-brainer –Dessert related . Lol

    Dave is NOT versed in non/sugar stuff. I avoid it when possible…. Him? Nope!

    Reply
  3616. Gabrielle M. |

    Yes. I could walk down to the Chatham pier and watch the fisherman come in with all their catch .

    We have very strict fishing regulations on our tuna industry. The tuna are vastly slimmer in populations than when I was a kid.

    Our fishermen are truly the best defenders of the Massachusetts tuna industry. They know that they must not take tuna that are not legal or they will be out of business.

    The damn Chinese and other Countries are a huge problem.

    Do not even get me started on the whaling. You’d think I was a crazy liberal with my stances on the ocean. Lol I am not as looney, but I do love my whales! I’m a huge advocate for our whales on Cape Cod. Our whaling history makes me rather protective of them. ?

    Reply
  3623. Gabrielle M. |

    any dessert is good in my book. I do prefer something with lemon in it during summer. Or…. STRAWBERRIES!

    Winter dessert? I love nutty flavors with spicy tones.

    Reply
  3626. Bobbi Jo Woods |

    Nice. Those look good.

    I make a sort of caramel sauce that firms up after it cools, using erythritol, heavy cream, and butter. Then I add chopped pecans and roll it up in balls or press it into silicone candy molds and cover them with Baker’s unsweetened chocolate that I melt in a double boiler with a little vanilla and stevia, and a pinch of pink salt.

    Reply
  3631. Bobbi Jo Woods |

    Tanya G I just whisked together a tiny bit of Dijon mustard with a tablespoon of tamari (wheat-free soy sauce) and about a teaspoon of chili garlic sauce in a small dish, then when the chop was just about done, I added it to the pan which deglazed it and coated the meat, and I let it reduce a little before serving it on the plate. This is the sauce I use: http://a.co/eP1cnjS

    Reply
  3635. Bobbi Jo Woods |

    Same. I’ve been missing it. Last time I went to the store, it was out in the size I wanted, and I wasn’t paying top price for it. So I had gone without it for a month lolol

    Reply
  3638. Bobbi Jo Woods |

    I don’t like anything that’s really fishy tasting and these burgers are not at all. They’re buttery. I just wish they didn’t use canola/soybean oil to make them.

    Reply
  3640. Bobbi Jo Woods |

    I got them there, but they can sometimes also be found at other grocers for $6.99 (box of 4). I usually get them when they go down in price on sale to $4.99. They also almost always have a coupon inside for $1 off the next purchase.

    Reply
  3654. Gabrielle M. |

    The only buffet I ever liked was the lobster and crab leg one we had in our town in the late 70’s.

    They did the whole buffet different back then. They’d bring you out a lobster and a huge plate of crab legs; then they’d check on you to see if you wanted more lobster and crab legs.

    My dad had a friend who was 6 foot 7 and weighed all of 450 pounds. We’d take Don to said buffet and my dad would tell the people that they better have at least ten pallbearers ready to service Don. Lol

    I miss my dad. He could come up with the funniest stuff ! ?

    Reply
  3655. Bobbi Jo Woods |

    I go to Chinese buffet about once a year with my family. I stick with the sauteed green beans, salmon baked in butter, and the big chunky mushrooms swimming in garlicky broth. Sometimes I also pick at some of the items that don’t look too sugary, like chicken or beef with broccoli. That usually is enough for me. If they have it and I can’t find anything else good, I get an egg foo yung patty without the gravy (which has loads of cornstarch). I sometimes also get the raw steak strips and hand them over to the guy at the hibachi grill and add some veggies and sesame oil.

    Reply
  3656. Bobbi Jo Woods |

    Gabrielle M. I only get crab legs when my nephew is with me, he loves to crack them and pull the meat out. I’m too squeamish. I also don’t like shrimp or lobster, but crab is different, to me.

    Reply
  3657. Gabrielle M. |

    Mmmm. There is no seafood I don’t like. ( octopus might be the only thing I don’t like)

    I even eat oysters raw with a bit of hot sauce on them. Mmmmmm. I love it all!

    Reply
  3660. Bobbi Jo Woods |

    It’s not very spicy. About as spicy as say, mild Italian sausage. It’s the Jimmy Dean “hot” breakfast sausage in the tube.

    Reply
  3672. Chelley Chelle |

    Yw ??I made beef stroganoff tonight, invited my weird, annoying father over (because I always make too much food) and that MF put Parmesan cheese on it!?! ?? who does that!?!

    What’s wrong with people!? lol

    Reply
  3676. Bobbi Jo Woods |

    Kimberly Elaine I don’t know if you enjoy cooking, but here is the recipe…more or less:

    I whizzed 1/4 of a head of cauliflower in the food processor the other day so I could add some to chili, and had lots left over. So I wanted to make some “rice” out of the rest. What happened was an accident.

    I simply over-steamed it, so I decided to make it a creamy dish.

    I took the leftovers (about 5 oz by volume) and threw it in a skillet with 1/2 cup water and covered it to steam–about ~10 minutes (I meant to do 5 and left it in for 8). Then I stirred it (most the liquid was absorbed or evaporated) added in a tablespoon of butter and stirred again, then added 2 tablespoons of heavy cream and 1 ounce of shredded cheese (I used Parmesan, but I suppose any kind will do, ream cheese would make it even creamier and you wouldn’t need any other cheese), and kept stirring til it came together like thick mashed potatoes (I also minced and added a clove of garlic with the cauliflower before steaming it–optional)

    Reply
  3678. Sue T. |

    Bobbi Jo Woods That’s so easy. I always assume some things are harder the more delicious they seem.

    Reply
  3679. Bobbi Jo Woods |

    I only tried “mashed” once before and it was awful. Turned out the cream was spoiled and made it really bitter.

    Once I saw how soft the cauliflower was last night, I was going to take it a step further and whir it in my food processor or stick blender, but I was in a hurry to have dinner done before 8. I had a late start that day and I try not to eat past 7. I’ll try again soon.

    Reply
  3680. Bobbi Jo Woods |

    Sue T. Thanks. The whole thing probably take 10-15 mins. Can be done while the meat/entree is cooking in another pan. 20 for me last night, but only because I was experimenting and thinking my next move.

    Reply
  3681. Sue T. |

    I saved it, printed it and wanna maek it naow. 🙂 My aunt would make all the food group meals, I would too but as my kiddie face got older I don’t have to. So I’d rather, delicious, quicker things.

    Reply
  3692. Bobbi Jo Woods |

    Well, we’re not in the growing season for those here in St. Paul just yet, but these didn’t look very old at all, Michael Ringland. If I can find them locally, I will. Farmers markets don’t have much to offer here usually, til June.

    Reply
  3699. Joe Gross |

    Next time you get da sprouts get either spek or prosciutto (dont need much less than half a lb) and some real parmesan.

    Do the slice in half thing again abd when you place them on baking sheet have the cut side up.

    Lightly sprinkle with olive oil salt and pep.

    If using spek, toss pieces on trying to get as much to stay on the sprouts.

    If using prosciutto, slice into ribbons and lay across top.

    Put in a 350 oven till sprouts are done, place some of the cheese grated small (like a pinch on each at most) on top and put back in for 5 minutes.

    Stuff face

    Reply
  3701. Joe Gross |

    Sue T. it’s an Italian type bacon thing.

    Unsmoked and salt cured, most times it’s diced quite small and used for flavor more than eating.

    Mostly soup bases and gravies.

    Good stuffs

    Reply
  3703. Michael Ringland |

    Bobbi Jo Woods I’ve been able to grow them in the past, but the last few years it’s been too warm where I am. (bummer, coz they are beautiful),

    Reply
  3704. Sue T. |

    I’ve never heard of speck before. Oh… that sounds interesting. We’re having a big food overhaul in my house too (I despise grocery shopping) so I’ll have to write this down too, give it a shot. Thanks

    Reply
  3706. Michael Ireland |

    Until recently, my only exposure to disgusting mini cabbages Brussels Sprouts was low quality frozen ones, prepared by microwave. I may have to try something like this though …

    Reply
  3709. Bobbi Jo Woods |

    Yep, about 20 mins in the oven at 425. I just rinsed them, halved them, and tossed with 2 tablespoons each of melted butter and avocado oil combined, with some garlic powder, salt, and pepper

    Reply
  3710. Ricky Graham |

    I only tried them several years ago to see why most folks (Especially kids on TV sitcoms) hated them. Glad I did, I love them!

    Reply
  3711. Michael Ringland |

    Bobbi Jo Woods…DID I READ GARLIC POWDER ????

    (well yes obviously I can read and you wrote “powder” after “garlic”.

    Garlic is gown, in the ground, for about 6 months. It is then lovingly pulled from the ground, and cleaned, dried and aired.

    It is never “powdered”.

    I’ll send you some from Australia if you have none. FOOD PARCELS FOR “MERIKA, who’d have thunk it?

    Reply
  3712. Bobbi Jo Woods |

    Lol, I know, Michael Ringland… if anyone’s a food snob, it’s me.

    First of all, I was keeping carbs low, so I just wanted a pinch, didn’t feel like chopping garlic, and didn’t want an abundance of garlic flavor…just a hint.

    Secondly, I know about garlic, I keep at least two bulbs in my fridge drawer at all times, and my standard meals are FAR and AWAY nothing resembling what the majority of “Merika” eats. I’m not a moron, so please do not admonish me my food choices or methods of cooking. Deal with it.

    Reply
  3713. Michael Ireland |

    Last year, in the autumn, one of the local grocers had fresh garlic for 11 cents per kilogram. Yeah … We had a lot of garlic for awhile. I considered powdering it 😉 tee hee.

    Reply
  3719. Bobbi Jo Woods |

    Kelleigh E. not really. I was always seeing it called for in keto bread recipes and so I bought a big bag of it and now I can hardly find ways to use it. It actually works like regular flour, except that it is really absorbent (A LOT) and can smell a little like coconut, but with as much chocolate as these have in them, no taste of it at all.

    Reply
  3725. Michael Ringland |

    Bobbi Jo Woods I avoid the word moron, but someone with your taste in music, that can string a sentence together with no fuzzy grammar or spelling things, and is into foody things is fine with me.

    Please consider yourself unadmonished

    Michael Ireland 11 cents ??? I wouldn’t pull it from the ground, but then I’m an arrogant old fucker.

    Reply
  3733. Bobbi Jo Woods |

    And here are the wannabe Ry-Krisp crackers (or softer “cocktail bread” if you don’t let them dry out in the oven), Erica DeMers.

    Helps with my craving for rye toast, plus it’s got a LOT of fiber. Image link shows nutrition info.

    Makes 30 crackers (or 15 if cut into 2″ pieces)

    1-1/2 tablespoon caraway seeds

    1-1/2 tablespoon butter

    1 cup, water or broth

    3/4 tsp, unsulphered blackstrap molasses

    1/2 tsp seasoning salt (find one w/o sugar0

    1/2 tsp garlic Powder

    2 cups golden flax seed meal (you can also grind flax seeds to make 2 cups)

    Mix all, it will have a Play-Doh consistency. Press or roll very thin (cracker thin). If using hand to press, keep a bowl of water nearby to keep hands wet and work fast, the flax gels up after a bit and can get hard. If rolling, place a sheet of parchment over the top of it all (the size of your pan). Cut the thin dough into large squares, space them out a bit, and bake at 350 for 20-25 minutes until it looks dry. Then turn off the oven, and let it sit in the hot oven until more dry. If it is a humid day, you may need to warm the oven occasionally. I will often let them set all night. It will depend on their exact size, but mine are about two inches long by two inches wide, and after fiber is subtracted, comes out to around one carb per cracker. They are really good with guacamole. Nutrition data in image.

    us.v-cdn.net

    Reply
  3734. Bobbi Jo Woods |

    CRACKAS, Erica DeMers – First time I made these. I was going for a low-carb Cheez-It. The are more nutty but still better for me than the real thing (which have trans fat and flour)

    Reply
  3738. Bobbi Jo Woods |

    Update: I guess RyKrisp are no longer being made/none in production, but they are still for sale on Amazon (people have raved about their crazy long shelf life). In any case, these are a close alternative and if you don’t like caraway but like the flavor they give to pumperknickle/rye, you can grind them into the dough using a food processor/bullet berore adding them to the dough (or grind them along with whole flax seed if anyone can’t find milled flax seed)

    Reply
  3752. Bobbi Jo Woods |

    YW! They go fast, so I only buy the bunches of kale when they’re on sale super cheap and get lots since they take awhile to dry and prep and wait for more drying afterward. You may do better with a dehydrator, not sure if that makes more, but it’s definitely faster.

    I should probably not make them again, it’s too easy to eat the whole batch and my carb intake per day is under 20 net grams. LOL.

    Reply
  3761. Bobbi Jo Woods |

    Only if you want it to be, Shannon Shoffner. Not sure if you mean overall spices or heat, but as far as heat goes…Poblanos are much more mild than say, serrano or even jalapeno. For the spices, just used regular dark chili powder, garlic, a little cinnamon, and cumin in the recipe, along with the roasted peppers (poblano and red/green bell).

    Reply
  3764. Bobbi Jo Woods |

    IKR? I’m sooo glad to have found a way to make chili without beans that doesn’t suck. Some folks on keto use black soy beans and claim they are very low carb if you use just one can in a big batch, and taste like black beans, but I don’t like unfermented soy foods, they cause hormonal and digestive issues.

    Reply
  3771. Bobbi Jo Woods |

    You’re welcome. So far, I like them. They have grass-fed and traditional Amish cheeses, and a variety of regular cheeses (non-grass fed).

    Reply
  3774. Glenn Ferrell |

    Sorry, you know how us old folks are when we get excited.

    And yes, it’s part of the standard cheese selection here. So I often get it for $2.

    Reply
  3777. Sue T. |

    I haven’t heard the words bok choy in forever. My dad was an excellent cook, he used to make dishes with this in it and all kind of, well… I don’t know what cooking classes he went to, shall I say Chinese?

    Reply
  3787. Bobbi Jo Woods |

    IKR? I got a 3-lb pack of the thick cut stuff on sale for $8.99 last week.

    That’s quiche. No crust. Mushrooms, smoked Gruyere, a little onion, eggs, & heavy cream.

    Reply
  3790. Bobbi Jo Woods |

    Gabrielle M. glad you remember 😉

    I pretty much use the same base recipe (6 large or 9 medium eggs, 1 cup heavy cream, salt & pepper) and just switch up the type of cheese and either use mushrooms, onions, asparagus, or broccoli. Sometimes I’ll just use ham and cheese or bacon and cheese, too.

    Reply
  3797. Bobbi Jo Woods |

    Kelleigh E. I put equal parts mayo and sour cream into a jar or bottle and added a few tablespoons of dill pickle juice (or the juice of half a lemon), plus a couple chopped sour dill pickles, a pinch of garlic powder, and a dash each of dill weed and oregano, and shake it up. Keeps in the fridge about a week or so.

    Reply
  3804. Bobbi Jo Woods |

    Just so you know for future reactions to pics, I don’t eat cereal or milk, and rarely eat hot dogs. Only the really good, old fashioned local kind – when the go on sale in summer 🙂

    Reply
  3813. Bobbi Jo Woods |

    Sativa Starlite it’s supposed to be warmer tomorrow but we have more spring this year than some years’ past. But we needed it. Sometimes we blast from winter right into summer and I don’t like that. So I’m content but my hands were chilly. My body’s changing. I used to get hot all the time very easily. No more high blood pressure.

    Reply
  3814. Sativa Starlite |

    It was 90freaking2 today, which is very unusual for this time of year, and will cool down by Thursday. Its 2:30am now, and Im letting in cooler night air, ffs, finally 😛

    ::sips cold chai::

    Reply
  3835. Simon Vince |

    Bobbi Jo Woods have you tried cauliflower instead of the bread/bread-like base? It’s tough to dry out properly (they say microwave is thebest way) but, oh, it’s so good! We prefer it over bread too.

    Reply
  3836. Bobbi Jo Woods |

    Have heard of it, never been interested in it. I mostly use fat head pizza dough, roll it out and cut it to fit a platter. This particular time, I used a Flatout Light Italian herb wrap (https://www.flatoutbread.com/products/flatout-wraps/flatout-light/). These wraps have a tiny bit of wheat in them for fiber (14 g total carbs minus 8 g fiber for 6 net grams carbs). I get them when they are on sale and I’m lazy. They come in a package of six and my store sometimes had them for $2.99. They keep for practically forever in the freezer. I swear I had this pack in there since January.

    Here is the fat head recipe I use:

    ditchthecarbs.com – Fat Head Pizza – The HOLY GRAIL Of Low Carb Pizzas

    Reply
  3846. Tim Wesline |

    That looks great! I’d have to switch out the cabbage with riced cauliflower or something, but the rest is very appealing, for sure.

    Reply
  3873. Bobbi Jo Woods |

    Same taste and texture as I’m used to.

    I had an avocado with a small seed before, it was maybe just 1x bigger than this one…pretty small… but this blew my mind.

    Reply
  3888. Bobbi Jo Woods |

    I meant your choice of words to describe the cheese you don’t like…I’m not going to repeat them as I would like to keep my appetite for lunch

    Reply
  3891. Gabrielle M. |

    Bobbi Jo Woods All the cheeses you used smell fantastic though! None resemble that association I made.

    I thought you’d get a chuckle out of article. I’m such a failure. ?

    Reply
  3893. Bobbi Jo Woods |

    I hadn’t read the article yet. I bet I’d like it. I love reading about cheese. Just not hearing about how it reminds people of body parts that need washing

    Reply
  3895. Bobbi Jo Woods |

    Bigscrod wants cake I have tried gruyere and cheddar in a cauliflower and cheese casserole. It was nommy. Hadn’t used brie for it, yet. Maybe next time it’s on sale.

    Reply
  3897. Gabrielle M. |

    Awesome! We will have to find their facility and try their products. Amish rock! We’ve never been disappointed with anything we’ve purchased from them here in Ohio. Furniture included!

    We also enjoy the trip down there. NW Ohio is so flat….. We head southeast and within 40 minutes we have hills.

    Reply
  3898. cobalt please |

    Gabrielle M. I sooo miss living in Iowa where I could go to Amish or Mennonite stores or buy dairy goods straight from farmhouses. And the Kalona Cheese Factory in particular is missed by my family here in Arizona. Never heard of any Amish here. Sad.

    Reply
  3900. Bobbi Jo Woods |

    Gabrielle M. IKR? I have a friend at one of the offices job I had decades ago. who would visit an Amish family that lived near Cashton, Wisc. We would bring in egg cartons to the office for her to donate to the family for their hens eggs. The wife made awesome cashew brittle, quilts, and pecan pies that we’d all buy like mad. I’m pretty sure we kept those folks doing well. They were able to buy a ringer washer with the money!

    Reply
  3901. Gabrielle M. |

    cobalt please You should order from either Bobbi’s link, or mine listed above. Both are verified as delicious cheeses! ?

    I miss fresh seafood from my home State. I know your pain.

    Reply
  3902. Bobbi Jo Woods |

    I buy some really plain ones that are very bland and they work well.

    So does making nachos with them. I just lay a few on a plate, top with shredded cheese (or cheese sauce) and jalapeno slices, and melt in the micro. Totally amazing.

    Reply
  3904. Gabrielle M. |

    Bobbi Jo Woods Ringer washer…. Can you imagine?

    I love seeing all the quilts hung on clotheslines when we visit. Or…. The young girls beating the dust and hell out of the rag rugs.

    Beautiful area.

    Reply
  3906. Bobbi Jo Woods |

    It’s very good. Some say it’s the best, but others say that Food Saver is the best. I’m too poor to try the other and compare. Amazon reviews can help you decide 😉

    Reply
  3911. Bobbi Jo Woods |

    I have had it, yes. I mixed ground lamb with beef once and made homemade gyros. Most of the time though, cuts that aren’t ground are really expensive here.

    Reply
  3923. Bobbi Jo Woods |

    Oh, cabbage! I got half a head in the crisper, but forgot to include it because it was hiding inside a white plastic grocery bag. I always have cabbage, broccoli, and avocados, the rest rotate by season

    Reply
  3928. Gabrielle M. |

    I love stuffed green peppers. Yum.

    We stuff them with beef, onion, tomato sauce, garlic, mushrooms. ( once in awhile with a bit of brown rice)

    Reply
  3933. Bobbi Jo Woods |

    My mom used to make stuffed peppers – hers always were made kind of like that, with a sort of Spanish rice with tomatoes, ground beef, onions (no mushrooms). I don’t miss them so much on low carb, but if I get a hankering, I’d probably make them with finely chopped cauliflower as a stand-in for the rice.

    I eat peppers mostly raw in salads now, or sliced thinly on top of my low carb personal pizzas. I also add a little chopped bell peppers to my chili, and sometimes my homemade salsa.

    Reply
  3934. Gabrielle M. |

    I prefer ours without the rice. I enjoy the fresh veggies in them, too.

    I could make myself sick eating raw cauliflower. It’s one of my most favorite of raw veggies! Yum

    Reply
  3937. Bobbi Jo Woods |

    If you like rich dips, I make a few that are crazy good. My fave that I make uses really hot pickles, chopped, with garlic powder, smoked paprika, and red chili pepper flakes mixed into mayo. Another one is more like a salad dressing – I mix equal parts sour cream and mayo with a little lemon juice, oregano, and dill relish. Sometimes I make it a little Greek style, with chopped cucumber, red wine vinegar in place of the lemon, and a little crushed mint and crumbled feta. And lots of fresh cracked black pepper.

    Reply
  3949. Kelleigh E. |

    How about fantasy sausage? Maybe brand it as… delicious sausage. I dunno. The name is such a turn off but yet, so tasty.

    Reply
  3950. Kelleigh E. |

    How about fantasy sausage? Maybe brand it as… delicious sausage. I dunno. The name is such a turn off but yet, so tasty.

    Reply
  3971. Chadwick Jones |

    Absolutely, Megan V​. The lady that used to groom my mother’s mini Schnauzer was a breeder of Boxers and she refused to sell any pups to Amish folks in the area because of the puppy mills. And she’s a legit breeder.

    Reply
  3983. Bobbi Jo Woods |

    Just whatever’s cheap. I’m not a coffee snob. I think it was Caribou medium roast of some kind (can’t remember which blend). I buy it when it’s on sale for $5 and pour it all into a glass airtight canister and throw away the pkg

    Reply
  3991. Bobbi Jo Woods |

    Nope, because I’m sure it will taste like an overcooked egg. Almost all manner of “bread” that is low carb is pretty much like that. People who like eggs may love that stuff as a bread substitute, but not me.

    I hate the taste of eggs (even though I eat them every day, lol). I must have my eggs frothed and scrambled beyond recognition and smothered with cheese, herbs, onions, strong flavors so that I can no longer taste how they taste.

    I don’t miss bread/rolls/tortillas, etc., because I’m someone who loves eating massive amounts of green vegetables with meat, so I am OK with not having the cloud/oopsie bread.

    /rant

    Reply
  3992. Kelleigh E. |

    We are exactly alike on eggs. That is exactly how I make mine too.

    I am a sammich lover. Bread lover. I hate trying to recreate but was thinking it might be a good placeholder. You put enough butter and cheese on anything (savoury) and it is delish regardless.

    Reply
  3993. Bobbi Jo Woods |

    You may want to try my almond bread, then, if you really need that.

    I’m so used to burgers without buns (turkey, salmon, beef, etc.) that I don’t even think of it anymore. And anytime I eat something that perhaps others would pile onto rice or noodles, I always eat it over steamed/stir-fried vegetables, something else I don’t even think about anymore.

    Anyway, here’s the bread: Just be careful because even though almond flour is low carb, it’s still a HEAP of ground up nuts, and nuts are easy to go overboard on and can fill up your calories for the day without a lot of thought. Ya know those almond flour parmesan cheese crackers I was making all the time? I could easily wipe out a whole batch in 3 days, and one tray makes about 10-12 servings. While I don’t miss bread, “replacements” can cause triggers in some folks to go back to eating non low-carb foods, or, in my case…too much overeating of the things that are good/allowed. Either way, we’re doing ourselves a disservice.

    Almond bread:

    1.5 tablespoons butter

    1 large egg

    2 tablespoons flax seed meal (can also use psyllium husks/husk powder)

    2 tablespoons coconut flour

    1/4 cup almond flour

    1 teaspoon baking powder

    1/2 teaspoon salt

    1/2 cup brewed cold coffee (optional, I added it in place of water to try to add some brown color to the bread – just use water if you want–but you do have to use one or the other, the 1/2 cup liquid is not optional)

    Melt the butter in the microwave for 20-30 seconds

    Add the egg, mix the butter and egg together well with a whisk or hand mixer.

    Add the dry ingredients to the egg & butter, mix well and spread into a rectangular or square microwave-safe dish, microwave 3-4 minutes, let sit a couple minutes, then tip the bread over onto a pate or cutting board, let cool and slice into 4 pieces (mine was thick, so I could slice it in half and then each slice, I could cut lengthwise).

    If you wanted this to be a bun/biscuit shape instead of rectangle slices, you can do all the steps in a large mug, small bowl or ramekin (bowl or ramekin should be a couple inches deep, at least), then slice it into 2-4 tops and bottoms for a sandwich or something.

    I tried to put my pieces in the toaster but one slice fell clean through the wires and started to burn against the heating element, so if you insist on toasting, make sure your slices are thick enough or else use a toaster oven or the oven, to toast it.

    lh3.googleusercontent.com

    Reply
  3997. Bobbi Jo Woods |

    It tasted OK. I only shaved off a couple slices before putting it away. My stomach is definitely feeling the ghost peppers. I didn’t know that was the kind of pepper used, til I brought it home. This brand had a few flavors on sale 2 for $6 and I got a marble jack, as well.

    Reply
  4005. Bobbi Jo Woods |

    Jane Eyre yes, I was inspired to buy this today because there are snacks and peanuts sold with this stuff on them, but they also add sugar, and/or it’s something I don’t eat, but I love the flavor. So now i can have chile limon flavored ALL the things, at home

    Reply
  4006. Jane Eyre |

    Bobbi Jo Woods I never really thought about it as seasoning…we used to eat it out the packets and suck on the suckers. I think I will try this in the future.

    Reply
  4007. J Agnew |

    Yeah, if you’re going to go Ghost you need to be up front about it. Label can’t be like “Oh, btdubs….” on the back.

    Reply
  4013. Luis Elias |

    Good choice

    I like this with almost every fruit

    But you can eat this stuff with anything.

    My favorite is with cucumber mmmmm.

    Reply
  4015. Michael Ireland |

    Well, it sounds like it should be delicious! I’d totally buy that to try, it wasn’t too sweet though, was it? I’m not sure how I’d feel about it being sweet.

    As you may or may not know, I grow a zillion kinds of peppers, including ghost (which are actually named Bhut Jolokia). I actually find ghost peppers aren’t very tasty compared to the many other options out there. Now, if there was a jack cheese with Scotch Bonnet peppers in it, well … then I’d be actively looking for it in my local grocery stores haha!!

    (Also none of my peppers are ripe yet, but I’d be willing to send pepper seeds to anyone who’d like to grow some, just fire me a PM; I’d send pods, but most of y’all are in the US and I’m not sure they’d stay fresh in the mail)

    Reply
  4020. Michael Ireland |

    Peppers can be finicky bastards to grow, too. The super hots are slow as hell, and they get uppity if any condition isn’t just perfect. Still, it’s satisfying when they’re successful.

    Reply
  4023. Tank Fox |

    Don’t buy a lot to save it up, it goes stale and when it’s stale it’s just kind of gross. Very disappointing. Go fresh or go home!

    Reply
  4027. Bobbi Jo Woods |

    Nah. Those are Parmesan cheese crackers. Lime and chili would make them taste weird. I’m not trying to Latin-esque up my crackers. They’re fine as is.

    Reply
  4030. Bobbi Jo Woods |

    Guys, please note this post is in a collection in which I share foods/recipes in a low-carb/keto way of life, so when I reply about things I say I don’t eat, I’m not trying to argue, they simply are not considered low carb or keto, and don’t fit into the collection, that’s all. Feel free to unfollow/follow as needed, depending on your interest. Thanks.

    Reply
  4035. Bobbi Jo Woods |

    Thanks, Gabrielle M. 🙂

    Only reason I was able to run the oven today was because it’s been really cool today. 50-something and really breezy (but beautiful)

    Reply
  4036. Gabrielle M. |

    Bobbi Jo Woods Do you ever use a toaster oven? I have one and Dave uses it once in awhile in summer so House doesn’t heat up as much.

    Reply
  4037. Bobbi Jo Woods |

    I have been looking at getting one since I don’t like to have to turn the a/c on just so I can bake something 🙂

    I also got rid of my traditional toaster about a year ago because I don’t even bread anymore.

    Reply
  4041. Bobbi Jo Woods |

    I thought I would miss the rice, but I DON’T. The beef cauliflower skillet dish I had leftovers for was a TOTALLY perfect stuffing for this.

    Reply
  4056. Bobbi Jo Woods |

    Ooh that sounds good. I can do strawberries, and instead of a store-bought vinaigrette, I could use sugar substitute in one that I make. And yes, pumpkin seeds are very close to top of the keto-friendly list 🙂

    Reply
  4061. Bobbi Jo Woods |

    I Googled the company, but could only find one page and it talked about a Vermont sharp white cheddar, so not sure if same company online as these were from, label says Wauwatosa, WI.

    Reply
  4063. Bobbi Jo Woods |

    lol @ “Still”

    They bought out all the Rainbow Foods chains here, and some others, too. They takin’ over.

    PS – My dad worked at Cub for ages as a baker.

    Reply
  4065. Jane Eyre |

    Bobbi Jo Woods I went to our huge cheese section and got this one a couple of months ago. It’s REALLY good. I used it in my homemade mac and cheese. I can’t afford it on a regular though. 🙂

    Reply
  4067. Bobbi Jo Woods |

    I’ve learned the major commercial cheese companies make sub-par cheese and it’s almost always grain-fed (much of the feed is also GMO) and comes from cows full of hormones. So while the mass-produced stuff may be a few bucks cheaper, I feel like it’s worth the little more to pay for stuff I know is going to be good for me. I cave and buy some of the mass-produced crap once in a great while when in a pinch (I mean, I can’t be OUT OF CHEESE), but since I found the online resource, I will be trying to stay a step ahead.

    I used to always stay away from the specialty cheese/deli areas of stores for most of my life, thinking cheese is cheese, so why pay more? Now I know better. And lots of times, there’s one or two new to me that are marked way down so the store can make room for more stock, and I love trying new cheeses.

    Reply
  4074. mary jo dodd |

    um, well i am not on any plan and did not knowingly share this post because i have never seen it before. i have seen a little on the so-called paleo diet and several others and my personal food thing is as much variety as i can within budget and personal philosophy. [i made a decision in ’71 to not eat warm blooded animals, but that is my thing.]

    i figure if you eat 2/3 to 3/4 healthy and the rest you just enjoy then it mostly comes out in the wash. i aim for as much organic as i can in my budget because who in their right mind uses poison on the land, water, air, and other humans? and i actually read silent spring a real long time ago …..

    Reply
  4075. Merry Weathers |

    I am a carnivore mary jo dodd​ although I do switch back and forth to give the body a break but sorry again didn’t mean to tag you in this post belonging to another great person I follow.

    Reply
  4083. Bobbi Jo Woods |

    It really is. And the creamery does not claim the end product to be grass-fed since not all the cows at the dairy farms they partner with have access to pasture year-round (though some do), and some of the milk is blended, but I know that the cows that do live in temperate climates eat things like silage and hay when it’s cold. So even though it’s not all grass, it’s still less bad than the grain-fed crap.

    Reply
  4090. Jane Eyre |

    So an ounce of these chips is 8g of carbs? What’s the difference in potato chips…? I don’t eat either but I’m curious.

    Reply
  4091. Bobbi Jo Woods |

    Potato chips have about 15 net grams carbohydrate per ounce. So just about twice, in potato chips. The nutritional yeast in these adds some carbs, too. About 2-3 grams per 2 tablespoon (but lots of B vitamins). For some perspective, I eat 20 grams or less net carbs per day. So 8 is stupid for me. I was craving the damn things, and now I’m kinda feeling stupid for making them but I will share the with my family.

    Reply
  4092. Bobbi Jo Woods |

    Also, potato chips are almost always cooked in omega 6 polyunsaturated fat (cottonseed, canola/rapeseed, peanut, soybean oil, or a combination of 2 or more of these) that are inflammatory for me (and many others)

    Reply
  4096. Jane Eyre |

    Bobbi Jo Woods Yeah, that’s another reason besides many that I stay away from chips. I can say, I’ve eaten maybe a whole small bag per year.

    Reply
  4098. E queen |

    I’m interested in trying these, but I am allergic to coconut. is there a good substitute for coconut oil? I’ve noticed a lot of the low carb stuff always has coconut oil in it which has stopped me from trying a lot of stuff. :-/

    Reply
  4099. Bobbi Jo Woods |

    I never let a recipe calling for something I don’t like or don’t have stop me from trying anything! Google is my friend. I just type in “substitute for _________” and find whatever.

    You don’t have to use coconut oil on anything low carb, E queen 🙂 It is a very popular saturated fat and because of its good fatty acid properties (contains a high amount of medium-chain triglycerides like lauric acid), it’s a good fat for our bodies…so that’s why you see it mentioned so frequently.

    Avocado oil is a good substitute, and it can take up to 500 F cooking heat before its smoke point. It also has a very neutral flavor and is great for making homemade salad dressings and mayo.

    Also, if you want to try getting in medium chain fatty acids, pure MCT oil is a good way to do it without coconut.

    Reply
  4101. Merry Weathers |

    Erythritol? I’m checking it out. Thanks for the share. Bobbi Jo Woods​​

    I don’t have high blood or diabetes but I’m always looking to try something that may help stave off. That breakfast looks delicious!

    Reply
  4102. Bobbi Jo Woods |

    Merry Weathers a low carb, high fat minimal/moderate protein way of life is healthy for just about everyone! At least, it will definitely get you out of any sugar/carb addiction if you feel you have one, even without health problems (which may not happen yet, but could, like you said).

    Reply
  4104. Bobbi Jo Woods |

    I love to have some kind of bell pepper on hand all the time. Usually green, but sometimes yellow. I will slice up half of one into small strips and keep in the fridge for adding to salads, and put the other half of strips into the freezer to add to my homemade pizzas that I make once a month

    Reply
  4106. Merry Weathers |

    Oh Yes yellow pepper is so sweet. I try and cut up green and yellow peppers and keep in fridge for different purposes. I always end up eating them up!

    Reply
  4119. Merry Weathers |

    Oooh I love sausage! I had bacon and a cup of Joe. Then I did my little work out, now I’m hungry again!? I have a grapefruit I’m going to eat soon.? yours sure looks good Bobbi Jo Woods​!

    Reply
  4139. Bobbi Jo Woods |

    L-R: Chopped mushrooms with butter in a baking dish, chopped cooked bacon, bowl with shredded Gouda and crumbled feta cheeses. Out of the shot…lots of eggs and cream in a bowl

    Reply
  4141. Bobbi Jo Woods |

    Another hint: I make one just about every week, to eat one piece a day (this is easy, scroll through history to see other pics like this)

    Reply
  4143. Bobbi Jo Woods |

    Sue T. you are correct. Sorry, I was typing something before I saw your guess.

    I am making a bacon and cheese quiche with mushrooms (also out of the shot is some chopped scallions on the cutting board)

    Reply
  4158. Bobbi Jo Woods |

    No crust. I grease a glass pie dish with bacon fat and/or cook some chopped bacon in the microwave and then spread the fat all around, to grease the pan. Then I pour in 6 eggs beaten with a cup of cream and a little salt and pepper, sometimes fresh parsley or a dash of hot sauce, then pour over and bake 45 mins at 350°F ’til it poofs up high then let it cool down on the counter and store it in the fridge. Gets me 8 pieces, and I have a piece at breakfast (throw it in the micro or eat it cold) with a couple pieces of bacon or sausage (I make up a batch of either one every weekend to last me), and I’ve basically got breakfast in less than 5 minutes.

    Reply
  4162. Sue T. |

    Bobbi Jo Woods I made a breakfast thingy like this a long time ago. I should make some to have for breakfast like this too.

    Reply
  4164. Jeff Leaper |

    Bobbi Jo Woods When you make quiche, (I’ve made thousands) as it starts to harden up, the top gets a little solid, you put a little hole in that, and pour in.. it’s sort of like injecting, more of the cream and egg, or half and half and egg.. so now it’s full above the level of the top of the rim of the pie. then finish cooking till firm. The quiche is much thicker (higher) when done. Top with Knorr Swiss Hollandaise Sauce.

    Reply
  4165. Merry Weathers |

    Yes I have the recipe now! This is gonna be good! “Whenever” I make it I’ll take a pic! If I don’t forget and eat it all first!?

    Reply
  4167. Bobbi Jo Woods |

    This isn’t technically a quiche, sorry I missed what you meant, Jeff Leaper

    I just call it that because it’s not in a square pan and I make it with heavy cream. But I may try that, with half the egg mixture next time.

    Reply
  4168. Bobbi Jo Woods |

    Merry Weathers lol I have posted it somewhere at least once before as an actual post, but yeah, that’s the basic gist of it. You can add or remove whatever types of things you want, just keep in the cheese and cream as is.

    PS – let me know how you like it.

    PPS – if you like yours more poofy, a sprinkle of baking soda helps. I have forgotten to include it the last few times, now.

    Reply
  4196. dava stewart |

    It wasn’t seasoned properly for that — in fact, the only seasoning was salt and pepper — but that is a fine idea for future attempts!

    Reply
  4197. Bobbi Jo Woods |

    Maybe some chili powder/cumin? IDK. I say put whatever you like in it. Sometimes I make it with tomatoes and add cheese on top, for sort of a spaghetti-ish style dinner.

    Reply
  4203. Bobbi Jo Woods |

    Scott Anderson I agree. But some people only eat the tips or the more tender part of the stems. If you steam them correctly and just trim off the woody ends (which are quite small) they cook nicely. Most people also probably don’t know the best way to store asparagus until you eat it, is in a glass with water, like they were flowers. They don’t dry out that way, and won’t get slimy since they’re not in plastic bags

    Reply
  4205. Bobbi Jo Woods |

    And here I was thinking people would bitch that I have posted this before (which I know I have, at least once, but can’t remember if used the same spices or not)

    Reply
  4207. Bobbi Jo Woods |

    I usually get whatever ground turkey is on sale, but some of it is nasty. This kind was Honeysuckle White brand and it was 93% lean and all white meat. Full disclosure, I also enjoy the Jennie-O patties in the single serving frozen (raw) packets at Dollar Tree! Sometimes it’s cheaper to get 6 of them at a time vs the 32 oz pack in the freezer section at my grocery or Target! Same product, but individually sealed is nice.

    Reply
  4208. Steve Humphrey |

    thanks, I like the idea of quality lean turkey instead of the stuff I bought at save a lot, going to get some of the good stuff and try it in burgers the cheap stuff was awful.

    Reply
  4209. Bobbi Jo Woods |

    The lean stuff is good, you can always add fat! I cook mine in butter or bacon grease most of the time, but using a little coconut oil or avocado oil is good too.

    Reply
  4214. Bobbi Jo Woods |

    YW! I found one online a few years ago and modified it to work with a small batch. So many of them require bushels 🙂

    Also, this recipe would work with two of those really big hothouse cucumbers you see at the grocery store (usually imported from Candada) to yield 3 1/2 pints’ worth of sliced pickles.

    Reply
  4217. Bobbi Jo Woods |

    Aren’t they tho?

    I had to put off making these ’til this week because my usual grocery chain was OUT of dill! My cukes almost didn’t make it. They were going to get soft if I put them off ’til say, tomorrow. But I found dill sprigs at a different store, so yay!

    Reply
  4218. Bobbi Jo Woods |

    They last me up to a month…can get soggy if longer than a month. Not sure how long past that, since I eat them pretty fast. You can add whatever you like. I don’t eat sweet pickles, so that’s up to you. I think for sweet pickles, whole cloves, cinnamon stick, and cardamom seed are added, for the seasoning.

    Reply
  4222. Michael Ringland |

    There is some fascinating research on the benefit of pickles, it seems they spark up the lower gut bacteria that are starved with processed carbs. The tumeric gets an almost superfoood status (really) and I love the garlic too : )

    Reply
  4224. Michael Ringland |

    Bobbi Jo Woods ..hmmm, lets not get carried away now…although improved gut health can/could/may lead to improved calcium levels, which could/maybe improve cramps…

    Double blind trials and reporting in “Nature” perhaps. ITMT, single case studies (assuming the pickle juice helped you) suggest JUST DO IT.

    Reply
  4240. Bobbi Jo Woods |

    Gabrielle M. thanks, can’t remember where I got it. Have had it ages. I love baking a small but deep casserole in it. Used to be my fruit bowl LOL.

    Reply
  4242. Sue T. |

    Bobbi Jo Woods Yes but if I hadn’t commented, I wouldn’t have remembered to come back when home, to copy it.

    Reply
  4244. Bobbi Jo Woods |

    Also, yes, there is a typo in the recipe (it was the cream cheese), but it’s user-submitted data a lot of the time. I choose the items w/the accurate nutrition info, sometimes they’re spelled incorrectly, and in grams, sometimes in ounces. I use a food scale and measuring cups to do everything.

    Reply
  4247. Sue T. |

    Gabrielle M. Haahah! Will there be chocolate? I have one on my dash to pick up an antibiotic prescription. It’s been there a week. Apparently, I’m not “that” much in need of it.

    Reply
  4251. Bobbi Jo Woods |

    Tanya G I haven’t had mac & cheese in years, so I won’t say yes or no. You should like cauliflower to like this. As for me, I’m not trying to replace mac & cheese, I just wanted to use it up before buying more. As for me, I think it’s really good. I prefer to just steam cauliflower and put homemade red sauce on top.

    Reply
  4269. Megan V |

    My “fakeboss” (long story) gave me some of his ? from his garden! I can’t wait until my mom gives me some from hers so I can ask “headboss” for fresh basil. I want to make tomato basil soup.

    Reply
  4273. Megan V |

    Bobbi Jo Woods yah I’m gonna get a few other things from him for free too ? gonna get some cucumbers. I need to find a Farmers market around here and go ?

    Reply
  4278. Patrick Horgan |

    My best buy from the farmer’s market this week was two pounds of ripe tomatoes for two dollars. They haz the flavor and everything. My best trick is that I always ask them to pick out for me what they’d pick out for themselves. They’ll even go back to the truck to get better produce because who wants people to think that they’d pick out non-awesome produce?

    Reply
  4279. Bobbi Jo Woods |

    They had buckets of big heirloom tomatoes going for $3 at mine. I had no room left in my bag and my store had 28 ounce cans of peeled ones for $1.30 each, so I got six. I love tomatoes but the skin is bad for my digestion. I never knew it til I fine-tuned my diet. So I figured I saved carrying them and blanching/peeling them

    Reply
  4280. Patrick Horgan |

    I pan seared a 1/2″ rib-eye for supper tonight, 4 minutes on the first side, added butter and sliced mushrooms just before I flipped to the second side for three minutes, and then just before taking out the steak I added a cut up in chunks tomato just to warm up. I took out the steak, poured the butter and mushrooms and tomatoes over it and then — yes — I ate it. So effin good.

    Reply
  4289. Bobbi Jo Woods |

    Also, one of my clients (the one who keeps me the busiest) is out of the country until the 21st, so I’ll be able to stretch out some of this labor into the early part of the week.

    Reply
  4322. Bobbi Jo Woods |

    Gigi Benkowsky I would love to! But they are not as good frozen and thawed! They get wet and soggy. The fridge does not add much extra moisture, though 🙂

    Reply
  4324. Bobbi Jo Woods |

    It was really easy to make, just threw the chopped broccoli, cauliflower and onion in a bowl, whizzed 1 chipotle pepper (from the can in the adobo sauce) with some mayo, a little garlic powder, and salt, and stirred it all up with the peanuts.

    Reply
  4325. Kent Seaton |

    Avacado is a super food. Really healthy fat. I do some salt and a little garam masala. Sometimes when they aren’t ripe enough, I’ll smoke them on the grill at 200° for 20 minutes.

    Reply
  4328. Bobbi Jo Woods |

    I buy hard and green ones, not dark smooth ones (unless I’m going to eat the latter the same day). The hard green ones will be ripe in one day or two. Once they are even the slightest bit soft, I put them in the fridge, unpeeled. They will stay at that point until I eat them and should not ripen further. Same applies to bananas (which I don’t eat, but which do become black on the outside, even though they don’t ripen further inside, once refrigerated).

    Reply
  4330. Kent Seaton |

    Bobbi Jo Woods if you have the opportunity to try smoked avacado, it’s amazeballs on a salad as the protein. If you smoke them… Add a little pinch of paprika and poultry seasoning for that elevated flavor by itself.

    Reply
  4332. emilio g |

    i’m also glad Kerrygold no longer needs a pickup truck to take home. and thin-cut porkchops rock; great for cooking up a few ahead of time.

    Reply
  4341. Bobbi Jo Woods |

    Nah, I was trying a recipe for a low carb version of the Zuppa Toscana at Olive Garden (I’ve never eaten there, but the soup sounds good). Instead of potatoes, I cubed the hard white stems/core parts of a cauliflower, plus the leaves, which is the greens, and reserved the florets for another use. The sausage is Italian seasoned ground pork that I browned up, with some garlic and onion. Threw in about 6 cups of water with chicken boullion, some basil & oregano and red pepper. It’s done simmering now, so I will add some heavy cream to finish.

    Reply
  4342. Bobbi Jo Woods |

    It’s good. I was hoping the greens would be more of a different or distinct taste, but they have the same flavor of cauliflower but leafy texture, LOL

    Turned out nice. Unfortunately, since flour is a no-no for me, and the original soup is somewhat thick, this is not thick at all, even though I used a little xanthan gum in the shaker jar with the whipping cream before I added it. But the cream did add some smoothness. Some other recipe sources called for 3/4 of a brick of cream cheese instead, but I thought that might be weird in soup.

    https://plus.google.com/photos/…

    Reply
  4345. Bobbi Jo Woods |

    No, it’s actually a pretty popular dish here in the states. I don’t eat at Olive Garden, but the recipe for this and many other dishes they make are all over the internet

    Reply
  4348. Gabrielle M. |

    ” I thought they were fine. If I make them again, I would skip the additions of all the stuff I put in them and just stick to the pepperoni and cheese (and use mozz/Parm instead of the mozz/cheddar combo it calls for), add in a bit more sun-dried tomato, and more oregano. I think others will like them more than I did. They’re OK. It might just be because I don’t like the taste of eggs (I usually beat them to nothing and smother/bury them in stuff like cheese, veggies, and herbs/spices). So since they’re kinda egg-y, I will enjoy the rest of these for fast breakfasts :)”

    I liked your above recipe suggestion. ?

    Reply
  4349. Bobbi Jo Woods |

    The tougher parts of cauliflower that most people don’t prefer to use taste just like the florets, but have a bit more tooth to them, almost like a potato 🙂 So I figured, why not? As for the cauliflower greens, I didn’t have any kale and really don’t care much for it (except in chip form), so I used those instead. If I make this again, I’ll use collards and/or spinach, because even though it’s a great-tasting dish, I think it needs a different type of green veg to amp it up a bit.

    Reply
  4352. Bobbi Jo Woods |

    It’s basically an egg bake and I’ve been eating it at breakfast with bacon on the side — I usually make a crust-less quiche every week or so, this is just a different take on it.

    Reply
  4354. Ant Pruitt |

    I think I wanna start making quiche here and there. Though I cant master the homemade pie crust for nothing. Always over worked dough. Ugh!

    Reply
  4356. Bobbi Jo Woods |

    Maybe Dave can make these? If you guys arent low-carb and don’t use coconut flour, you can sub in Bisquik (probably 2x the amount calling for coconut flour) or just use regular flour + the baking powder/salt.

    Reply
  4357. Bobbi Jo Woods |

    I’m low carb, so crust doesn’t matter to me. That’s why I usually use either coconut oil or bacon fat to grease the pie dish, using just butter or olive/avocado oil makes the eggs stick 😉

    Reply
  4359. Gabrielle M. |

    I enjoy the crustless version. I’m not strictly “low carb”; but I do enjoy eating “clean” when I have the choice.

    My mother can make a crust that equals my Greek friend’s homemade crusts. Flakey layers like the earth’s crust. Lol

    I’m glad I don’t have my mom’s baking or cooking skills. I’d be as wide as our house. Let’s face it; if it weren’t for my husband’s cooking skills , we’d starve. ?

    Reply
  4360. Gabrielle M. |

    Yup. He was very curious about the coconut flour. He is going to Amazon a bag.

    Do you have other coconut flour recipes? I’ll google it too.

    Reply
  4361. Bobbi Jo Woods |

    Almost any recipe (most of them are low carb) that calls for almond flour can use coconut flour 🙂

    KetoConnect.net is run by a younger couple who makes a lot of stuff using it. The girlfriend found out she’s allergic to almonds recently, and they use it in a few of their recipes.

    Reply
  4364. Bobbi Jo Woods |

    Lol I’m way behind on cooking/posting things that don’t use it, so I am going to be late on that.

    But I know I have posted a few recipes already that use it. I might dig up some and tag you.

    Reply
  4365. Gabrielle M. |

    I’d probably do better now that we’ve cut back on our work schedules.

    If I were doing the 40* hour work week? I’d be definitely doing take-out. Ha!

    Reply
  4367. Gabrielle M. |

    ❤️❤️❤️❤️❤️ When you have time or run across them.

    I can look, too. I prefer recommended recipes from people who’ve tried them. I’d hate to waste my time on things that would be as bland as paste glue.

    Reply
  4369. Sarah Monange |

    Bobbi Jo Woods Bonsoir Mille Mercis pour l’information de Ce Style de Cuisine que beaucoup , je pense ne connaissent​ Pas…( Moi la Première…?..)..

    Reply
  4373. Bobbi Jo Woods |

    Brian Clancy cool. Hope you guys like it. Here is the recipe:

    I thawed (then squeeze & fluffed) the frozen spinach. Then I sauteed the onion and mushroom in the microwave for one minute in a glass pie dish (greased with 1/2 teaspoon coconut oil). While that was cooking, I combined the eggs with the baking powder, salt, 1/4 cup heavy cream mixed with 1/4 cup water (not 14 cups), half the softened cream cheese (cut into chunks) in a bowl with a hand mixer, then spread the fluffed spinach and crumbled feta all over the pie dish. Then I poured the egg mixture all over the onions/mushrooms and feta crumbles.

    Bake at 375F for 40 minutes

    The “8 oz. Original” ingredient is the Philly cream cheese.

    https://plus.google.com/photos/…

    Reply
  4379. Bobbi Jo Woods |

    I eat so many green veggies that the smell no longer affects me. Although, when chopping cauliflower (and stepping away for a minute) I still sometimes go “WTF? Why does it smell like a dumpster on a hot day in here?” when I walk back into the kitchen

    Reply
  4384. Bobbi Jo Woods |

    Yes but it was thiiiick and hard to roll 🙁

    Even after I zapped the leaves in the micro for 30 seconds (the recipe promised I didn’t have to boil the leaves. I know better, now)

    Reply
  4385. Bobbi Jo Woods |

    Yes but it was thiiiick and hard to roll 🙁

    Even after I zapped the leaves in the micro for 30 seconds (the recipe promised I didn’t have to boil the leaves. I know better, now)

    Reply
  4387. Joe Gross |

    Bobbi Jo Woods I’ve always dipped them in a pot of salted boiling water (cheap chicken broth is good too) and let them sit.

    By the time it’s all cooled the leaves are pliablerer

    Reply
  4388. Joe Gross |

    Bobbi Jo Woods I’ve always dipped them in a pot of salted boiling water (cheap chicken broth is good too) and let them sit.

    By the time it’s all cooled the leaves are pliablerer

    Reply
  4395. David “not B” A |

    A friend of mine’s Ukrainian mom had a sure-fire technique. She’d put the cabbage heads, whole, in a big roaster, and steam them overnight. For something like 8 or 10 hours. It was easy after that.

    Reply
  4396. David “not B” A |

    A friend of mine’s Ukrainian mom had a sure-fire technique. She’d put the cabbage heads, whole, in a big roaster, and steam them overnight. For something like 8 or 10 hours. It was easy after that.

    Reply
  4401. Bobbi Jo Woods |

    David Archer that seems like a good trick, but would probably too much softening, because these were already going to go into the crock pot. I’ll just steam the heads next time.

    Reply
  4402. Bobbi Jo Woods |

    David Archer that seems like a good trick, but would probably too much softening, because these were already going to go into the crock pot. I’ll just steam the heads next time.

    Reply
  4403. Michael Ireland |

    My dad has a family recipe handed down from his mom, etc, etc, etc. He uses the dip-in-boiling-broth method, then he piles it up on a plate, definitely makes it pliablerer. ?%

    Reply
  4404. Michael Ireland |

    My dad has a family recipe handed down from his mom, etc, etc, etc. He uses the dip-in-boiling-broth method, then he piles it up on a plate, definitely makes it pliablerer. ?%

    Reply
  4409. Michael Ireland |

    Bobbi Jo Woods I can confirm the dip-method doesn’t result in mush. It just makes the cabbage a little more bendy. And by dip, I mean like … in and out one time, one fluid motion. Smooth like. I suppose if you were to like, linger in there for more than a few seconds, you might end up with mushtastic rolls, and that would definitely be tragic.

    Reply
  4410. Michael Ireland |

    Bobbi Jo Woods I can confirm the dip-method doesn’t result in mush. It just makes the cabbage a little more bendy. And by dip, I mean like … in and out one time, one fluid motion. Smooth like. I suppose if you were to like, linger in there for more than a few seconds, you might end up with mushtastic rolls, and that would definitely be tragic.

    Reply
  4411. Sally Smith |

    That’s the only thing I would eat when forced to go to Olive Garden by old people. Sometimes the old people wanted to go to Applebee’s (yech) but I could bargain ’em down to Olive Garden and eat this.

    I don’t like kale except in this soup.

    Reply
  4413. Bobbi Jo Woods |

    Lol Applebee’s is just OK but they know how to grill a thick pork chop (amazing) and I just get broccoli on the side w/all the “loaded baked potato” toppings (no potato). Other than Applebee’s, I haven’t eaten out in quite awhile and don’t really do it unless it’s for an event

    Reply
  4416. Rich G. |

    Is that feta or cottage cheese inder there? Or the riced cauliflower?

    Good recipe suggestion for the stuffed cabbage rolls?

    Reply
  4422. Bobbi Jo Woods |

    YW!

    PS – I sneaked a taste of one roll and some of the liquid (because I already ate dinner and wanted to have these ready to eat for later) and it turned out pretty good. I think I would use more cauliflower.

    Reply
  4423. Bobbi Jo Woods |

    YW!

    PS – I sneaked a taste of one roll and some of the liquid (because I already ate dinner and wanted to have these ready to eat for later) and it turned out pretty good. I think I would use more cauliflower.

    Reply
  4435. Gabrielle M. |

    Cheese? Garlic? Bread? Low Carb? You’re speaking my language.

    Have you ever made it before? If not, I’m excited to hear how you like it.

    Reply
  4436. Bobbi Jo Woods |

    Never made any low carb bread stuffs before, aside from a microwave almond flour one. I haven’t really missed these kinds of things, but I was bored and wanted to see if it worked 🙂

    Reply
  4444. Bobbi Jo Woods |

    I tipped it out of the skillet and put it on a parchment-lined baking sheet and put it back in the oven after turning it off so it can harden a bit. Because of the specialty low carb ingredients in the dough, it is still very doughy (normal according to the recipe author) so she recommended letting it dry out in the oven for a bit.

    https://plus.google.com/photos/…

    Reply
  4448. Bobbi Jo Woods |

    As for taste, it is as close to bread as I’ve ever had. I’m quite surprised.

    Like I said in an earlier comment, it’s very close to a whole wheat dough.

    It needs to finish drying in the oven because it’s still too resilient right now.

    Flaxseed meal and psyillium husk powder have very gel-like properties, where coconut flour is absorptive and almond flour has the grain/texture of crumbs. So they all have to work together. Most low carb breads using this combination need time to cool before the final product is best judged.

    Reply
  4449. Bobbi Jo Woods |

    It resembles a whole wheat dinner roll on the inside. The outside is just about as crusty, but it’s all more pliable and less flaky than you’d get from a bread product. Likely not going to be a lot of crumbs.

    I think this would make an excellent base for garlic knots, pretzels, or pizza crust, for people who don’t like thin crust and want something tender and thick instead of crispy.

    Reply
  4456. Grace Carlyle |

    Bobbi Jo, and I am just back from a weekend with hardly any internet!

    I’ll be getting ingredients this week, and they will be baked, and they will be eaten. Mark my words! ?

    Reply
  4457. Bobbi Jo Woods |

    Make sure you are feeding a crowd who will eat them right away. These do not make good leftovers. Heavy, denser than pound cake bricks…and you’d probably want to slice each bun thinly and toast or broil. I just think they are a different product the next day.

    Reply
  4472. Bobbi Jo Woods |

    I love it too, it’s my fave

    The transition though, from hot to cool is hard to get used to. Once fall is almost over and it’s nearly winter, I’m used to the cold.

    Reply
  4476. Bobbi Jo Woods |

    Nah. It’s not like that

    I get cold now. It’s not just the weight loss, it’s the fact I fixed my high blood pressure and heart rate went down, too. When I had high blood pressure, I got hot easily.

    Reply
  4489. Gabrielle M. |

    Thanks. Video didn’t mention, or I missed it.

    I told you Dave got the almond flour for me didn’t I? Yep. He used his magic Amazon Prime skills for me. Lol

    Reply
  4494. Bobbi Jo Woods |

    They’re just OK. Probably won’t make them again. Recipe needs a TON of tweaks, because it does not work, as sis.

    Pain in the ass, really. For something that just tastes OK (not even “good” – just eh, it’s “OK”), I spent way too long on these and used way too many precious ingredients best saved for another purpose. If someone else made them and offered them for a meal, I wouldn’t complain, but I’m perfectly happy with my bunless burger on a plate with cheese melted on top and mushrooms or bacon on the side. Too fussy and too messy.

    Reply
  4497. Bobbi Jo Woods |

    Many problems with the recipe:

    The written version (which I cannot find now, but was copied/pasted into my Google Keep notebook), called for only TWO eggs for the dough mixture and no other eggs, but then in the video, it shows her brushing the meat pies with the beaten egg. I forgot this step because of the recipe inconsistencies.

    Also, the recipe calls for THREE pounds of ground beef. While watching the video I KNEW for a fact three pounds was too much for these, the way I could tell was she was only putting in maybe 1/4 cup of meat mixture into each disk of dough before folding it over. So I tweaked to use two pounds, and guess what? I have a ton of cooked meat mixture left (see pic – it shows more meat than you get from cooking a pound of ground beef).

    In addition, the baking powder called for is equal to 1 tablespoon which I thought was too much, but threw it in anyway. The crusts were great, but tasted very much like baking powder 🙁

    All in all, needs work. Not going to reattempt any time soon. I don’t miss bread-ish products this badly.

    https://plus.google.com/photos/…

    Reply
  4498. Bobbi Jo Woods |

    Finished product – it leaked a lot of oil because of some of the pies being a bit crumbly and cracking while being made, which is to be expected when using a flour substitute, but the disks of dough had to be LARGE enough to accommodate the amount of meat mixture the recipe stated (which is way off in a lot of ways, as I mentioned). However, after letting them sit and cool a bit before serving, some of the oil disappeared so I assume the crusts absorbed it. I flipped one pie over to show you the one that was leaking.

    https://plus.google.com/photos/…

    Reply
  4500. Bobbi Jo Woods |

    Gabrielle M. you might like them. I might just be a huge fucking food snob.

    Try them if you want and reduced the meat and baking powder quantities.

    also, I only used 5 ounces of diced tomatoes and drained most of the juice off, so that is another error in the recipe, because imagine if I’d used a whole can? There’d be even MORE filling left! I actually chopped a few whole tomatoes from a can into the size that regular diced ones are, then measured out 5 ounces.

    Reply
  4509. Bobbi Jo Woods |

    This particular batch was made with chicken wings that were marked way down and just didn’t appeal to me much, and since wings have so little meat, but tons of bone, skin, and cartilage, they make the BEST broth. It’s more flavorful and nutritious because of the bones and cartilage.

    Reply
  4511. Bobbi Jo Woods |

    Thanks, ladies. I think you’d all like it. I just threw onion and carrot in a pot with 1 tb butter/1 tb evoo and cooked til soft, added in about 3 large sliced mushrooms, 3 cups of unsalted broth, some dried basil and thyme, and let it simmer for 20 minutes. Then I added in these meatballs (https://goo.gl/4d6aZY) and let it simmer about 10 more minutes, then I added in sliced yellow peppers and 3 ounces of chopped baby spinach, some salt & pepper, and let the softer veggies warm up. Tasted better after sitting in the fridge a couple hours.

    Reply
  4513. Bobbi Jo Woods |

    Chris Kim A since these are not properly canned, and just bottled up without processing, I freeze them. Any jars I won’t use up in two weeks (that’s how long it sill stay safe in the fridge), I freeze.

    I remove the bones and veggies from the pot with a wire skimmer, then pour the broth when it’s not boiling hot but still hot, into pint glass jars using a wire mesh strainer over the top to catch sediment/meat, and place the lids with rings on top.

    Then I let the jars set on the counter ’til lukewarm. The go in the fridge for at least 4 hours or overnight, to cool. It’s important to leave 1″ – 1 1/2″ headspace in the jar before refrigerating. The liquid may expand or contract, so the room is necessary.

    Also, do not put hot (or even warm) jars in the freezer, or the temp change will cause the jars to crack (I’ve done it). Chill overnight, then freeze.

    Reply
  4523. Bobbi Jo Woods |

    Thats a good tip for when you just need a little bit for a sauce or to thin out some ragu or something. I tend to need a whole jar or more, for starting soups. I might try the small batch method one day, but my last two freezers have had built in ice makers, so I haven’t bought an ice tray since my last apartment, which is about six years LOL

    Reply
  4524. Bobbi Jo Woods |

    Gabrielle M. just wanted to report that these froze fine. I took that one out yesterday at dinner and zapped it in the micro on top of a paper towel so it would stay crispy. It really DID. Actually, I think it’s fair to say it was even crispier. Also, the taste was much better leftover than the night I made them, surprisingly (even with the strong baking powder taste). So I won’t be wasting them at all.

    I’d say go ahead and make them as the video directs, BUT with much less of the baking powder in the dry dough mix, then taste it. I noticed when I was mixing the dry ingredients together and tasted (to see if it needed more salt) it tasted very strongly of baking powder, which I guess I’d hoped would go away in baking, but it didn’t. Start with a teaspoon and go from there – it should not be detected in taste (IMO). I’ve made so many baked goods in the past which only call for a teaspoon for a large amount of dough, so I really think the 1 T was a typo on the recipe video and should have been 1 teaspoon.

    Reply
  4528. Bobbi Jo Woods |

    After the first batch was done, I put the bones back into the crock pot and filled it up again with fresh water and ran the new batch on low for 32 hours and the bones softened up nicely and some cracked open, to release more marrow. The second batched smelled as good as the first while simmering, but tasted weak and looked very pale, so I poured it into a stock pot and threw it on the stove to reduce and hopefully make it a bit richer, since a covered crock pot will never reduce a broth by much at all due to the condensation and lower temp. After a couple hours, it cooked down a bit and got a little deeper in color than it was, but then turned opaque, so I’m guessing it released more fat/bone marrow (see pic below). But it has a different taste – like chicken bone broth, but with a more pronounced and roasted flavor.

    https://plus.google.com/photos/…

    Reply
  4544. Bobbi Jo Woods |

    Someone posted the recipe as meaning to be like a Mexican fried rice, but honestly, cauliflower never really works as “rice” for me, so I just keep the pieces larger and add lots of meat and the other stuff.

    Reply
  4545. Karen Lesbehonest |

    My mother in law makes a Vietnamese seafood soup that is amazeballs. It’s not a pho and might even be specific to the beach village she grew up in, but I have no idea what the name is or how to make it. It’s tons of different kinds of shellfish in an amazing broth. I’ll have to ask her eldest daughter if she knows what it is.

    Reply
  4546. Kimberly Elaine |

    Send all HOT AF to me. I’m not ready for fall weather. I’ll make some chili next month. That cauliflower chowder cheese ham sounds good. Please share recipe.

    Reply
  4547. Bobbi Jo Woods |

    Karen Lesbehonest don’t hurt yourself trying to get the info in a hurry, I am not a seafood person (I enjoy lake fish, and things like cod, perch, and salmon, sometimes I eat crab meat and scallops, but otherwise, no shellfish or mollusks in general). BUT, I’m sure others in this thread would love to hear about it.

    Reply
  4549. Bobbi Jo Woods |

    Kimberly Elaine you can HAZ it! if it wasn’t muggy, it wouldn’t bother me at all. I can handle up to 85 as long as it’s not humid. Chili sounds goooooooood any time of year for me. Will def share cauliflower ham soup recipe once I make it.

    Reply
  4551. Bobbi Jo Woods |

    Well, I had these boneless/skinless chicken thighs in my freezer for what seemed like ages, and I thawed them out with the intent of just pan cooking them to have on hand for salads and stuff, but there was a lot more in the yield than I wanted to have lying around in the fridge for too long (cooked chicken can get gross leftover), so after frying up half (there were 6) …

    I cooked the 3 smaller cuts in a little butter/evoo melted together with salt & pepper and then I added 3 or 4 sliced medium white mushrooms to the pan, and a few slivers of onion. I let the mushrooms release their liquid and browned up the onion and chicken a bit more.

    Then I deglazed the pan with two tablespoons of white wine vinegar and a couple cups of chicken broth, scraping up the brown bits with a rubber spatula to get all the flavor up into the liquid, and let it simmer a bit.

    Then I added 1/2 cup of heavy cream, which cooled it down some, so I stirred it well to let it get hot again, then stirred in the shredded cheese: about an ounce each of whole milk mozzarella and some fontal (which is like a havarti, so you could use that).

    Salt & pepper to taste. Made two servings (about 1 1/2 cups each).

    Reply
  4552. Terry Poulin |

    I’ve been trying to figure out what to do with some cauliflower in my freezer for a good while now. It may just meet with some ground sausage and goodies.

    Reply
  4553. Shaun Op Thomas Prime |

    It’s been oddly chilly here as well and that looks prefect for the weather.

    Had sauerbraten for the first time yesterday.

    It, along with the sauerkraut and ginger sour cream sauce, was homemade.

    Oh good gahd were they amazing.

    Reply
  4554. Bobbi Jo Woods |

    Sausage is always good!

    Don’t let cauliflower stay in the freezer too long if it’s not vacuum packed. It’s gross after about two months, becomes freezer-burned and yellow. I learned the hard way and had to throw some out last summer.

    Reply
  4560. Tony Gerber |

    My mom makes this simple stew with dumplings and it’s my favorite thing to eat in the world. I’m a helluva cook, but both me and my sister failed at trying to make it. I’ll even eat it in the summertime regardless of how hot it is.

    Reply
  4561. Bobbi Jo Woods |

    Dumplings are so simple to make if you eat flour (I don’t). I think there are a couple alternatives for baking mixes out there which are low carb, like Carbquik (supposed to be like Bisquik).

    Reply
  4570. amy campbell |

    Apples consumed with the peel are excellent sources of fiber and a small uncooked apple is 18 to 25 carbs.When I cook apples I cook and consume them peel and all Bobbi Jo Woods​ . I understand that with diabetes that most fruits are to be avoided, I was surprised to find the relatively low carb content of the apple.

    Reply
  4571. Bobbi Jo Woods |

    Yep, I studied the glycemic index of many foods about a year before going keto and learned about apples and all other foods’ fiber content effects on blood sugar. I tried to follow a low GI diet before when I was still on diabetes meds and I still had high blood sugar no matter how “clean” I ate O:

    I eat 20 net grams carbohydrate/day, so I couldn’t afford even just one apple in my allotment. It’s not a big deal for me anyway, as I don’t miss them!

    Reply
  4572. Bobbi Jo Woods |

    I’m over a year into having changed my lifestyle to the ketogenic way, and it’s the only thing that works for me to keep my diabetes at bay, and normalize my blood pressure and cholesterol. In addition to being off insulin/oral diabetes meds, I’m also no longer needing my blood pressure meds, cholesterol blockers, and statins. The weight loss is really a bonus. Aside from adhesive capsulitis, aka frozen shoulder—which I think is related to too many years of hyperglycemia and started before I was more than a few months into keto—I feel 17 again. I don’t huff and puff or get hot/sweaty red-faced/tired at all anymore when I do any exercise (that was actually as of 15 lbs off and I have been at a lower weight before and had that be a problem so it’s not the weight loss affecting how I feel when I exercise). I can walk 4 miles in about an hour and don’t get tired/start to sweat a little ’til I get home.

    Reply
  4611. Bobbi Jo Woods |

    I just ate the last one of these, it was one I put in the freezer a day or so after I ate the rest – it tasted just as good as when I ate one that was from the fridge.

    Reply
  4612. Bobbi Jo Woods |

    30g of ground almonds/almond flour (2 tablespoons)

    5g of ground golden flaxseed (if you don’t want to use this increase the ground almonds to 35g)

    1/4 teaspoon of baking powder

    1 egg

    Pinch of salt

    1 tablespoon of melted butter

    (optional, but makes it better!)

    Melt the butter in the microwave for 20-30 seconds

    Add the egg, mix the butter and egg together well with a wisk or hand mixer.

    Add the dry ingredients to the egg & butter, mix well and spread into a rectangular or square microwave-safe dish, microwave 90 seconds, let sit a couple minutes, then tip the bread over onto a pate or cutting board, let cool and slice into 2 pieces.

    If you wanted this to be a bun/biscuit shape instead of rectangle slices, you can do all the steps in a large mug, small bowl or ramekin (bowl or ramekin should be a couple inches deep, at least), then slice it into 2-4 tops and bottoms for a sandwich or something.

    I tried to put my pieces in the toaster but one slice fell clean through the wires and started to burn against the heating element, so if you insist on toasting, make sure your slices are thick enough or else use a toaster oven or the oven, to toast it.

    Reply
  4614. Bobbi Jo Woods |

    I just realized this might be missing something: Cereal. I know cereal s a big deal for some people (honestly, it’s fucking garbage for EVERYONE and no one should eat it). I myself haven’t been a cereal person at all since I was a tot, but there are lots of recipes out there for faux Cinnamon Toast Crunch, muesli/granolas, and porridges and such, too.

    Reply
  4616. Gabrielle M. |

    I love eggs. I really love “Western Omelets”.

    Ground up ham, two eggs, onion, cheese, all beaten together. Pour and omelet it all up!

    Nice recipes.

    Reply
  4626. Bobbi Jo Woods |

    Been adding hunks of it on top leftover chili for awhile now (not always, but yeah…really tasty)

    it really hefts up the texture, too…especially since I don’t eat beans anymore

    Reply
  4637. Shaun “El Bragas Bandido” Whelden |

    Bobbi Jo Woods So far so good. Lots of great dinners and usually leftovers for lunch. But before this post it was just basically eggs for breakfast… and veggie sausage until we ran out. And the bread advice is helpful. I remember when I did Atkins many years ago, it was more popular and the grocery stores stocked lots of low carb/no carb bread options. Now I can’t seem to find them. But I hadn’t checked Walmart yet. Amazon would work ok but I’d prefer to see the product if I haven’t bought it before. I’m going to print this post out and put it on the fridge next to our meal plan for the week.

    Reply
  4639. Bobbi Jo Woods |

    Avocados are radish are used in this type of flavor profile/Mexican dishes all the time. I’ve never seen someone use blue cheese (French) or feta (Greek/Mediterranean ) on Mexican foods, but to each their own.

    Reply
  4643. Michael Ireland |

    Years ago, my parents were working on a recipe probably similar to this with the intent of selling the finished product. They never did sell it (too much pain in the butt marketing and licensing), but they called it “Body Floss” due to its exceptionally high fibre content (lol, yeah, you can see their marketing woes already). Anyhoo … It was dense, high protein, extremely high fibre, and tasted good. Expensive to make, though … They used weird flour (I dunno, amaranth or something) along with soy protein or some such. And a bunch of eggs. They added some kind of husk or hull (I dunno, like bran or corn husks) to bring up the fibre in order to counteract the … Ehem … problems due to its high protein/density.

    Haha! Crazy parents. I’m pretty sure theirs had a higher carb count than yours here, though. I don’t remember exactly. I suppose it might depend on whether you count the fibre as part of the carb measurement.

    Reply
  4644. Bobbi Jo Woods |

    I’m thinking they were using psyllium husks, Michael Ireland? Not necessary at all, but people do use them in doughs and other breads. Banana bread however, is not really “bread,” it’s closer to say, a heavy pound cake-type sweet.

    This particular one I made (twice, now) VERY closely resembles the real thing, so much so, you would scarcely know one from the other. Banana bread made the traditional way is just eggs, flour, butter or oil, sugar, baking powder, and bananas, sometimes walnuts, a little vanilla and/or cinnamon (I used all three in this). It’s not known to be full of protein or a big source of fiber at all.

    This has 3 eggs and 3 grams of fiber from almond flour + coconut flour + whatever fiber is in the banana flesh. The recipe I modified does not call for any sweetener, but because I included a very good facsimile of brown sugar which I’ve replicated using sugar free ingredients, I believe that’s what gives it the extra boost toward being close to the real thing.

    Reply
  4645. Bobbi Jo Woods |

    In fact, both recipes are 4-5 grams protein per serving. I don’t pile on protein. I aim for no less than 65 g and no more than 90 g per day, because I’m insulin-resistant, and too much spikes me.

    Reply
  4646. Michael Ireland |

    Aha, ya, that could be it … It’s been a few years. In any case, it’s challenging to make it not-weird, so good work! Also +1 for the cinnamon and not using sugar. We use xylitol in our house.

    Reply
  4647. Bobbi Jo Woods |

    I haven’t tried xylitol yet. I mixed ~1/8 tsp with 2 tablespoons of granulated erythritol (which measures like sugar, 1:1). This replicated almost EXACTLY a brown sugar taste/texture. Was it needed? No, the 2 bananas made it sweet enough. However, this addition made a huge difference.

    Reply
  4648. Michael Ireland |

    Ya, straight xylitol is 1:1 as well. It’s less expensive than erythritol, buuuuttt … If you’ve never eaten much of it (it’s also in a lot of berries), it can cause a little gastrointestinal ummm anomalies lol. Just go easy on it for the first little while so your digestive tract has time to ramp up the right enzyme production.

    Reply
  4649. Bobbi Jo Woods |

    Yeah, that’s the stuff they put in sugar-free chocolates for years, and if you eat more than the recommended serving, you get some loosey goosey biz in the bathroom for sure.

    Reply
  4660. Bobbi Jo Woods |

    Kelleigh E. Slightly. You’re not going to get a powdery/wheat flour flavor at all. The flavor is different than that – almost like pie crust meets baking powder biscuit flavor, but a little cheesy – it’s basically Fat Head dough, if you have ever had that. As for texture, it’s not very flaky, more like a pancake that’s been well cooked and allowed to stay together well.

    Reply
  4661. Bobbi Jo Woods |

    Kelleigh E. Slightly. You’re not going to get a powdery/wheat flour flavor at all. The flavor is different than that – almost like pie crust meets baking powder biscuit flavor, but a little cheesy – it’s basically Fat Head dough, if you have ever had that. As for texture, it’s not very flaky, more like a pancake that’s been well cooked and allowed to stay together well.

    Reply
  4662. Bobbi Jo Woods |

    Kelleigh E. Slightly. You’re not going to get a powdery/wheat flour flavor at all. The flavor is different than that – almost like pie crust meets baking powder biscuit flavor, but a little cheesy – it’s basically Fat Head dough, if you have ever had that. As for texture, it’s not very flaky, more like a pancake that’s been well cooked and allowed to stay together well.

    Reply
  4674. Bobbi Jo Woods |

    Gabrielle M. the trick was NOT using the 1 TB of baking powder, just 1 TSP. I used half cheddar bc I was saving more mozza for something else – but it worked anyway!

    Reply
  4675. Bobbi Jo Woods |

    Gabrielle M. the trick was NOT using the 1 TB of baking powder, just 1 TSP. I used half cheddar bc I was saving more mozza for something else – but it worked anyway!

    Reply
  4676. Bobbi Jo Woods |

    Gabrielle M. the trick was NOT using the 1 TB of baking powder, just 1 TSP. I used half cheddar bc I was saving more mozza for something else – but it worked anyway!

    Reply
  4695. Gabrielle M. |

    We have a farm near us that we pick fresh snap beans. ( we’ve grown them in past, but it’s a pain to train them on a trellis ).

    Dave told the farmer : “ You better weigh her before she starts picking beans”. The farmer gets a strange look on his face. Dave tells him : “ She’ll probably eat more than she picks”.

    See what I’m married to, Bobbi Jo? Lol

    Those look fantastic. I am craving them now.

    Reply
  4699. Bobbi Jo Woods |

    I always make these with chopped garlic and mushrooms, once those are sauteed a bit, then I throw in the beans and toss them around in the butter, turn the heat up on high just to get the pan really hot, then cover with the lid, turn the heat down, and let them steam for a few minutes. Then I remove the lid and toss the beans again on high heat so they kind of fry up a little in the butter. I can usually get 4 servings out a pound of fresh beans. Leftovers microwave just great, about 30 seconds. Usually have them on the side of salmon or a bunless burger.

    Reply
  4704. Bobbi Jo Woods |

    Philip Setnik thanks

    Close, but the meatballs here are much bigger than that kind of soup and it’s kind of bright and sharp due to the bitter greens and tangy due to the tomatoes, where Italian wedding soup is more toned down on the veggies, very chicken-y, and kind of spinach-y

    Reply
  4709. Laur P |

    The moar I see it, the moar I want & need some of this in my life. Haven’t felt good lately.

    Send some to philly. Pls. Kk. Thx. Ya the best!

    Reply
  4710. Bobbi Jo Woods |

    lolol it is easy

    I just almost always have broth made (leftover bones I throw in the freezer get put into a pot with water, simmer for half the day or longer in the crock pot) and it makes at least 9 pints. Then I chill the jars in the fridge, then freeze. I take one out the day before I want to make a soup or something and it thaws in the fridge. A shortcut of course, is canned or boxed broth.

    Then mix half a pound of ground chicken with basil, a little salt and pepper, one egg, and a handful of shredded mozzarella and roll into balls and set aside. Chop up a little celery, onion, maybe if I have some carrots, I’ll dice one of those up, too. Cook in a pot with a tablespoon of olive oil til slightly soft, add the broth, you can cheat with frozen chicken meatballs (turkey ones work, too). Add the meatballs, some diced fresh green or red pepper if you want, and a handful of basil, maybe some rosemary. Then let it simmer about 20 minutes. I add the greens to the pot (these were leftover cooked collards, but you can use kale, turnip, or mustard greens, too) and let heat through.

    Reply
  4720. Bobbi Jo Woods |

    On second thought, SKIP the rosemary. It overpowered the basil and made the soup have a sort of pine-tree taste after it was leftover. I love rosemary, but for a soup like this, the basil alone works better.

    Reply
  4735. Bobbi Jo Woods |

    aaaaaaaaaaaahhhhhhh the dreaded deadline question

    I was hoping to be done in time for Christmas, but it may be Jan 1. Which is good… a New Year’s healthy eating goal thing!

    Reply
  4736. Jess H |

    Dude that’s awesome! No pressure intended, I was hoping it was coming out after New Year’s so I could buy one! ? That’s perfect!

    Reply
  4738. Jess H |

    Oh it’s digital, duh! For some reason I was thinking it was an actual book and wanted to make sure that I got to purchase a book from the first printing. LOL. I’m derpy today. Duh Jess, ebook means digital… ?

    Reply
  4744. catty _big |

    It’s very exciting, and the layout is very professional-looking. Btw I’ve written a lot of RPG game books, and so I know why it says the Introduction is on p2. Page numbering is a flipping nightmare. Anyway, good luck with it, and I’ll definitely consider buying it when it comes out.

    Reply
  4748. Gabrielle M. |

    I eat a lot of this type salad in summer. It’s so refreshing on a hot summer day. ( I do eat it in winter, too; it isn’t as appreciated as it is in summer). Cool, crisp, refreshing!

    Reply
  4759. David “not B” A |

    Gabrielle M. We already had a light snow, back in October – pretty unusual. We’ve also had huge amounts of rain lately (fairly usual). If the Jet Stream bends down from the arctic and the temperature drops, we’ll get huge amounts of snow. Some years we get absolutely none, some years, buried. Can’t complain, we never get winters like the East Coast does, though.

    Reply
  4760. Bobbi Jo Woods |

    My full time business nets me a very low revenue annually (let’s just say it’s just a few hairs above the poverty line for a single person in MN), so yeah… TOTES on a budget, here!

    Reply
  4761. Jess H |

    ? I’m a budget hound, we are just a hair above the poverty line too, which means we live paycheck to paycheck but also just barely don’t qualify for assistance, so we gotta be good at food on a budget! Maybe this ebook will explode and you’ll be rolling in dough and then you’ll have to come out with a fancy cookbook for your next one. 😛

    Reply
  4772. Bobbi Jo Woods |

    Thanks, guys!

    Gabrielle M. – no there hardly isn’t! I can definitely eat massive amounts of them. I just used a small handful though because they’re full of starch and trans fat or PUFAs :\ I’d love to learn to make my own.

    Reply
  4773. Gabrielle M. |

    Bobbi Jo Woods I’m not a fried food lover. But….. These greasy damn things are like crack to me twice a year during Thanksgiving and Christmas. Lol

    I’m not sure our food dehydrator is going to work to try and recreate these gems. These are most definitely battered and fried. I wish I knew the secret.

    Reply
  4774. Bobbi Jo Woods |

    That would be nice.

    I know you can make them at home with onions sliced thinly into rings, soaked in milk, and then dipped in cornstarch or rice flour and then fried in an inch or so of oil ’til crispy. I wonder if xanthan gum would do the trick. Or pulverized pork rinds.

    Reply
  4779. Rich G. |

    Looks good. I’ve looked at the flat out bread before and not been sure if I’d like it or not. So, you’d recommend it?

    Reply
  4780. Bobbi Jo Woods |

    I am pretty picky about bread alternatives, and think it tastes great. Been eating the Light Italian Herb ones for…gosh, since May of 2016. Almost two years.

    Reply
  4782. Bobbi Jo Woods |

    Sure is yummy. I never got into these things when I was a kid. But to me now? It’s like heaven in a bowl. I guess our tastes change.

    Was warm and snowy this morning in St. Paul (35 is very warm for us in winter) but then it all melted and got down to 14F, really windy, and all the melting got iced over so yeah…totally soup weather

    Reply
  4785. Gabrielle M. |

    Bobbi Jo Woods It sounds like your weather is headed our way. Snow tonight with 25-30 MPH winds starting at daybreak.

    1 to 3 inches of snow expected on Wednesday. I hope it won’t be windy or we will get drifts here in flat NW Ohio.

    Yes. Soup Weather for sure.

    Reply
  4792. Sue T. |

    I’ve put thyme recently because I read a recipe but I never used anything other than salt, pepper, paprika and the carrots, onion, chicken and parsley. Oh and a boullion cube.

    Reply
  4794. Bobbi Jo Woods |

    It’s just the TEENIEST amount of rosemary for MANY quarts of soup – I think I picked off two pinches of leaves off a twig and chopped them very finely. Otherwise, it gives too much of a pine-y taste to whatever I make. I put a shit ton of it in garlic/herb butter and stuff though

    Reply
  4801. Sue T. |

    I thought it was garlic/butter as in one AND the other. I never heeeard of Garlic butter either! Lol I’ve seen garlic bread with garlic chunks/minced with butter toasted in the oven but not garlic butter, butter. Lol

    HOW MY Supposed to know what you meant! Squeeesh

    Reply
  4803. Sue T. |

    I used to but not how to make stuff food channels. I used to watch that guy who traveled all over the world eating funky stuff a lot but not since then. 🙂

    Reply
  4805. Bobbi Jo Woods |

    Last pic is some ugly and not very sweet cookies I made from the leftover dough (recipe for crust was for a 9″ pan and these disposables are only 6 1/2″ or 7″)

    Reply
  4808. Gabrielle M. |

    My husband would drool if this is “something custard pie”. ?

    I bought him a lemon custard pie during Thanksgiving. I am almost positive he ate the whole damn thing himself.( he might have shared with his buddies in his man cave; I have my doubts though) lol

    Reply
  4812. Gabrielle M. |

    I actually like a non-sweet cookie on the rare occasion I drink hot coffee. More like a biscotti- thick and crunchy with nuts rather than sickening sweet.

    Reply
  4813. Bobbi Jo Woods |

    Rodney Graves this was made without sugar and no flour or nuts. It baked, looks, and smells exactly like a regular pumpkin pie. I have no idea how it tastes (I’ve never made pie before that wasn’t a frozen re-heated one, or pudding in a store bought cookie crust). It was pretty fussy to make so I am not sure I’ll find the time to make one more or just pack this one up to take to Mom’s this weekend. My plan was to make one earlier this week to test the recipe/see how it turned out, then I was going to make it again with any tweaks, and share the second with family to see if they could tell the difference. I just didn’t have the time this week because work was so crazy.

    Reply
  4814. Bobbi Jo Woods |

    amy campbell thank you! It is my first attempt at making a pie from scratch, ever. As it’s cooling, it’s not as jiggly as it was when I pulled it out of the oven and it’s sinking a little, so I am hoping it sets well in the fridge once it’s not hot anymore.

    Reply
  4816. Bobbi Jo Woods |

    Coconut flour is pretty dry tho

    I tasted one with some coffee and could barely choke down another. I hope the crust of my pie isn’t this dry, but it will be covered in nice, wet pumpkin custard in the fridge for the next couple days, so here’s hoping it isn’t!

    Reply
  4825. Bobbi Jo Woods |

    My mom’s best friend and her mom used to make homemade peach pie, cherry pie, apple pie, and pecan pie and they were amazing, but it’s been years since my mom’s BFF died and we’ve only ever had store bought pies since, so I’m hoping they’ve reset their palates, lol

    Reply
  4827. Bobbi Jo Woods |

    Sugar free “whipped topping” is full of trans fat and it’s gross (Cool Whip, etc.). I’m bringing a carton of whipping cream and will whip some there, with a drop or two of liquid stevia in it.

    Reply
  4830. Gabrielle M. |

    Bobbi Jo Woods I’ve never eaten sugar free store bought topping so I wouldn’t know. ( not a fan of real whipped cream either) I’m weird.

    Reply
  4831. Gabrielle M. |

    I almost forgot to tell you…..

    My mom made a pumpkin pie with a cream cheese and pecan base two years ago. It was delicious. I’m sure the cream cheese base had sugar in it though.

    You might be able to whip up something with your skills.

    Reply
  4835. Gabrielle M. |

    Bobbi Jo Woods Mmmm. I’d be all over that.

    I’m pretty excited that my “ Apple A Day “ health food store is starting to carry low carb products. Findlay is finally getting a wider variety of choices for those of us who like to eat / make healthier choices.

    I’d prefer to give a local business the money than Amazon.

    Reply
  4838. Bobbi Jo Woods |

    Gabrielle M. that’s cool. Yeah a lot of people just don’t want to cook their own (I know you don’t!)

    I really love cooking, though, and probably can’t afford the store bought stuff, anyway. But I’m glad low carb is gaining wider acceptance!

    Reply
  4839. Gabrielle M. |

    Bobbi Jo Woods Why cook when I have a hubby who loves to cook like you do? ?

    I prefer to clean the kitchen since I’m OCD about the cleanliness. He hates cleanup. < match made in heaven > lol

    Reply
  4844. Bobbi Jo Woods |

    Totally firmed up in the fridge. Crust doesn’t look too crumbly at the edges. I’m feeling confident this will be good. I scraped a tiny bit of excess filling from the edge and tasted it. No one will notice. Tasted like pumpkin pie.

    Reply
  4845. Motavis Jones |

    Sounds good to me. Always good to check it before hand. You don’t want it tasting bad if you have a chance to do a redo. This looks like a winner! 🙂

    Reply
  4854. Bob Lai |

    The previous owner of our house was a general contractor and the City’s building inspector. The pantry has a vent to the outside for this exact reason, cooling pies.

    Reply
  4863. Bobbi Jo Woods |

    Pie was a success with all who tried it. One fell off the top of the fridge and died immediately and had to be buried in the kitchen trash. RIP

    But there was plenty bc someone else brought other kinds of pie, and I got to take home leftovers!

    Reply
  4867. Bobbi Jo Woods |

    Gabrielle M. I used to be the only one who could reach the top of the fridge at my mom’s house, until she got married to a tall guy who lives there (Bill). Now he keeps things up there and so I’m sad because that was my spot to put things I knew I needed later but could be out of the way for now, that mom would never have to worry about retrieving since she’s at least a full head shorter than all of us. Bill had his grabber thingy up there and when he went to slide it off the fridge, the pie went over. Being in a disposable tin pan, it flopped all the contents to one side when it fell and was a pile of mush. Like I said, it was lucky that other people brought pie (and that the pie that fell was the one that had one piece cut out) because these were not cheap to make. Regular wheat flour is like $1.89 for a 4-5 lb bag, while coconut flour and erythritol are $10/lb.

    Reply
  4869. Bobbi Jo Woods |

    My mom’s husband accidentally dropped the pie from the top of the fridge. It was a sad moment.

    GOOD THING I BROUGHT TWO

    Now I’m starting to wonder if he just hates pie. What a hater.

    Reply
  4926. Bobbi Jo Woods |

    Hey, Rich G. – thanks much! Look forward to sharing it with you all!

    Am late as heck on this. Even though I’ve spent a couple hours a week since just before Christmas trying to finalize it, I think I need a few more days, at the very least.

    Reply
  4930. Bobbi Jo Woods |

    There are wraps that have no gluten, but this isn’t one of those meals. The meal was complete with the side of meat mentioned in the post, and needed nothing more. kthxbai

    Reply
  4932. Bobbi Jo Woods |

    This is a 10-cup bowl and there’s at least 2 inches of lettuce under the toppings in the pic, which made it about 5 cups-full. Add that to 3 1/2 ounces of pork chop, and I was stuffed completely full.

    Reply
  4937. Gabrielle M. |

    Yum.

    Do you like blue cheese, Bobbi Jo. I just bought some for hubby since he likes to crumble it on his salads. ( I’m not a fan of blue cheese)

    Reply
  4947. Bobbi Jo Woods |

    OK so I’m not an angry person much these days, but I just screamed out loud when I opened my Word doc of the book draft, which decided to REMOVE ALL the pics and some edits on the first 20 or so recipes and I could kick myself. I’m already behind and this is not helping. I have no idea what happened, but Word said it “closed unexpectedly last time” (which was Saturday–and that’s false, it closed just fine) and said two versions were saved, would I like to restore version _______ (A or B)? and A was the one with their so-called “latest” time-stamp. Yay?

    Reply
  4966. April Matillda |

    Nice! Thanks dooood looking forward to it. I bought a few books on the kindle , keto for the instant pot. Didn’t want to buy one with out good for me recipes.

    You da best. <3

    Reply
  4972. April Matillda |

    Bobbi Jo Woods​ we have not been good lately. Stress, health and family crap. I ate my sorrows away. Didn’t work.

    Jonathan did well when he stuck with it. We will do it thus time.

    You are doing fabulous girl.

    Reply
  4973. Grace Carlyle |

    These #twominutesrecipes ?

    And avocado is always a winner ??

    I took a couple of weeks of relaxing from macro counting and I’m back to keto now.

    Reply
  4976. April Matillda |

    Laura Topliffe​! I’m just going back reading all the comments. I will ask the husband for titles and authors of the books he read about keto. Also the YouTube channels. Seeing all the food Bobbi Jo Woods​ posts is a wonderful encouragement.

    Laura Topliffe​ for now you can start with eliminating sugar. I use Stevie in coffee and tea. No rice, potatoes or breads, crackers, anything with flour is high carb, high glycemic index. Just start where you are. Eliminating these has greatly improved my A1C.

    Reply
  4977. Bobbi Jo Woods |

    Lazy keto – just stop eating sugar/starch and eat fatty cuts of fish and meat or cook lean ones in lots of butter, olive or coconut oil (not canola or soybean oil). Enjoy as much eggs, cheese, and non-starchy veggies as you like. Swap milk for cream or yogurt (sour cream is just like yogurt, too in recipes). and drink lots of water. If you feel achy or cranky, add salt to a cup of broth and drink, and take 400-500mg magnesium before bed for muscle soothing/better sleep.

    Reply
  4978. April Matillda |

    Laura Topliffe​ “The obesity code”. Dr Jason Fung. His YouTube channel also. Husband said his second book isn’t as helpful. I have found loads of recipes on Pinterest and FB communities. And Bobbi Jo Woods​ food is amazing. 🙂

    Reply
  4991. Bobbi Jo Woods |

    Salvador Melo you could certainly double the vanilla, use half & half or water instead of the coffee and have vanilla ice cream. Or add cocoa powder or strawberries for chocolate or strawberry?

    Reply
  4997. Bobbi Jo Woods |

    Just put another batch of these empanadas in the oven. I made the beef mixture the other day so I’ve only had to make the dough tonight and pop them in

    Reply
  4998. Bobbi Jo Woods |

    Just put another batch of these empanadas in the oven. I made the beef mixture the other day so I’ve only had to make the dough tonight and pop them in

    Reply
  4999. Bobbi Jo Woods |

    Just put another batch of these empanadas in the oven. I made the beef mixture the other day so I’ve only had to make the dough tonight and pop them in

    Reply
  5025. Bobbi Jo Woods |

    Anyone who has not seen their purchase email yet – after you click “Return to merchant”

    The page after PayPal says to watch your spam or junk folder too

    When I placed my first test order it went right into Gmail’s spam filter. Another customer just reported the same to me.

    Reply
  5036. Simon Vince |

    \o/ congratulations! I’ll show my wife. She’s had the best luck with the keto diet and even though I don’t follow it as well as she does, we definitely eat healthier now. Thanks for this! Kinda proud of ya. ?

    Bought two copies cuz friends of ours are trying this out too. And they should have their copy too. Thanks Bobbi Jo!

    Reply
  5037. Bobbi Jo Woods |

    Thanks so much, Simon Vince! I hope you guys will like it. I hope there might be at least one dish in there you can both agree to like and help you stick with it better.

    Reply
  5055. Bobbi Jo Woods |

    Note: Since the biscuits will be made using oat fiber (which is not part of the actual groat), I’m being careful saying ‘grain-free’. I’m not sure this is technically correct.

    Reply
  5073. Bobbi Jo Woods |

    Gabrielle M. do I ever? This was my first try at any biscuits. But they are just OK plain. I don’t miss bread at all – I’m trying to expand my skills to get the family on board with this eating. I could live without all this stuff.

    I made these on purpose just so I could pour sausage gravy over them (or chicken dumpling slop)

    Reply
  5078. Gabrielle M. |

    Bobbi Jo Woods I love bread. It’s probably my one downfall. I have cut down vastly on it over the past several years. I wish I could say I don’t miss bread; I can’t. Lol

    Great idea to get family on board.

    I think you did a recipe for your family with a pumpkin pie over Thanksgiving,too. They liked it too if I recall.

    Ohhhh. I’m thinking about a chicken pot pie style dish with only these biscuits on top of it now. Drool.

    Reply
  5098. Bobbi Jo Woods |

    I’m a northerner. So this is nowhere near a typical food here in MN. But I acquired the taste of biscuits & gravy, thanks to road trips through the U.S. wherein some of the southern states offered up things like this at truck stops and diners. My dad would order a plate of these and us kids had pancakes or cereal, but I tasted it and OMG! In the winter a few years back, the local gas/convenience store chain here started offering a sausage-gravy-stuffed biscuit you could microwave for one minute (which was DIVINE for a freak’in gas station sandwich!) and it rekindled my love for biscuits and gravy – this is DAMN close to it. I’m so pleased with the result.

    youtube.com – National Lampoon’s Vacation: Sandwich from a gas station! Scene

    Reply
  5099. Terry Poulin |

    Interesting, although looking at the recipe, I think my gravy will be coming out of a packet when I go that route. Stuff like xanathan gum don’t have many reasons to be in my pantry.

    Reply
  5100. Bobbi Jo Woods |

    Well, people who don’t eat flour for health reasons have little alternative for thickening agents (flour is in packets, or else cornstarch, also a no-no for us).

    But xanthan gum is a natural substance and works well in this case (also cream soups, gravies, baked goods)

    Reply
  5125. Bobbi Jo Woods |

    Yes, that salmon is raw

    It’s got a marinade of sesame oil, Louisiana Fireball Cajun Spice Blend, Tabasco, garlic, cumin, poblano peppers, dried Arbol peppers, and red pepper flakes

    Reply
  5150. Rodney Graves |

    Mine is quite simple and prep time is not bad (mostly knife work).

    Rod’s Beef Chili Colorado

    2tblsp Bacon Grease

    2lbs beef, boneless, cubed (1″ or smaller)

    1 Large onion, coarsely chopped

    Beef broth (as required)

    8 oz chipotle peppers

    2tblsp minced garlic

    2tsp dried oregano

    1tblsp black pepper

    1tsp ground cumin

    1 x 14.5oz can diced tomatos with mild chiles

    1 x 15oz can tomato sauce

    2tblsp Chili Powder

    fresh cillantro (to taste)

    1 Large sweet red pepper(de-seeded and de-veined), chunked.

    In crock pot or large pan combine all ingredients except beef, bacon grease, and onions, and set to medium heat, stirring occaisionally.

    In a frying pan brown beef cubes in bacon grease. Add to liquid when browned.

    In same frying pan sautee onions in either butter or bacon grease until limp but not translucent. Add to liquid.

    Cook on low heat, stirring occaisionally for 12 hours. Add beef broth as needed to ensure beef remains covered in liquid.

    Reply
  5154. Bobbi Jo Woods |

    Ricky Graham I forgot to mention this also had some Huy Fong chili garlic paste I added to the kraut

    Mustard would have added something weird to the sauerkraut on top of the sriracha and chili garlic sauce IMO

    I eat whole grain mustard all the time with this kind of meat, I was bored with that

    Reply
  5158. Bobbi Jo Woods |

    I had it plain with coconut on top before, but it tastes better with the berries. I mashed up a few with some pure powdered stevia for them to macerate a little. The stevia doesn’t release as much juice form them as sugar would, but does OK. Have to remember to just use a tiny bit or else the stevia taste is overpowering to the point of bitter.

    Anyway, using erythritol (natural sweetener, no blood sugar impact, no carbs) makes some sweet things taste SUPER sweet and can leave a numbing / burning effect on the tongue if you use too much, but with a couple drops of liquid stevia, it tastes exactly like sugar. The strawberries make it much better.

    Reply
  5185. Kent Seaton |

    Bobbi Jo Woods one of the reasons why I don’t like the white chocolate is because it’s too sweet. Dark chocolate cuts down that sweetness. You can use milk chocolate, but the dark chocolate is much better.

    Reply
  5187. Gabrielle M. |

    Not that anyone gives a shit…. But….

    I can only eat sugar-free white chocolate. “Real” sugar filled white chocolate gives me a raging headache. My daughter has the same reaction.

    Reply
  5188. Bobbi Jo Woods |

    Being these are sugar free and have no wheat flour, they were a bit strange coming out of the oven (very well done in color but still reeeeeeally melty). I will post the recipe soon, but if anyone wants to make them let them sit on the baking sheet until the whole tray is cool, or else you have broken cookies

    Reply
  5189. Bobbi Jo Woods |

    I can’t ever find it, so I made my own since I had cocoa butter on hand 🙂

    I’m not a fan of these, will not make them again with white chocolate. Maybe with regular or dark chocolate, or just the nuts. The stuff is good, but it was better on strawberries.

    Reply
  5196. Bobbi Jo Woods |

    Sure. Any post of mine that doesn’t have a share button visible is shareable because I know how to disable that function before hitting “post”

    Reply
  5198. Bobbi Jo Woods |

    I post these in hopes others share them…if that helps you remember

    Just because I said I’m not good at marketing doesn’t mean every little bit I do is for nothing lol

    Reply
  5207. Bobbi Jo Woods |

    I don’t eat most crusts because I’m keto/diabetic. Is it not quiche if it’s made with heavy cream? This is 6 eggs to 1 cup heavy cream. I think a frittata is mostly egg. Sounds fancier than I really am, anyway.

    Reply
  5218. Noot Jackson |

    I don’t think there’s any room for mockery in a salad post. This is why.. you don’t win friends with sal-ad you don’t win friends with sal-ad you don’t win friends with sal-ad you don’t win friends with sal-ad you don’t win friends with sal-ad

    Reply
  5221. Kimberly Elaine |

    I don’t much care for lettuce, but prefer spinach. Bacon, goat or feta cheese, kalamata olives, cucumber, oil and ACV are the usual toppings.

    Reply
  5223. Noot Jackson |

    All I ask of my salad is that it’s full of self righteousness, never cares about my opinions and constantly berates any and all attempts I make to live my life dammit I’m a grown up treat me like one. And if there’s croutons at least I have that to chew and avoid conversation with it. Like a normal person

    Reply
  5224. Julia H |

    Friday, I made a romaine, celery, carrot, imitation lobster salad with some honey mustard dressing and sunflower seeds on it. YUMMY

    Reply
  5229. Bobbi Jo Woods |

    Actually, not dry, but fishy. this was not fishy at all last night but tonight?

    FIIIIIHH-SHEEEEE AF

    I baked it low and slow on parchment so the fat didn’t all run out, which kept it juicy. About 400 for 10 minutes then at 275 for 15 minutes more (I did let the fish rest on the stovetop while I got the oven down to lower temp). I have only made salmon a few times and this was a THICC AF filet lol. I’m used to the wimpy ones.

    Reply
  5239. Bobbi Jo Woods |

    It’s good on eggs, too. This is the Spanish brand I get off Amazon. If I’m dirt poor, sometimes I just buy the little sachets of it from my local grocery store (Badia brand, in the Mexican food aisle). I like to make a spicy mayo dip/dressing with habanero pickles in it that uses at least a teaspoon of paprika.

    https://plus.google.com/photos/…

    Reply
  5251. Gabrielle M. |

    I cheat a lot in winter months with bagged lettuce/ veggie blends.

    I could eat grilled chicken salads like this everyday. I love them. I pulled out my George Foreman grill tonight and “blackened” my chicken tender strips.

    Reply
  5252. Bobbi Jo Woods |

    haha

    I remember having one of those sometime between the ages of 19-25. Hardly ever used it because I was not really into eating meat as much back then, plus I was not as good at cooking back then. It also seemed like I overcooked everything in it. Also, it was a pain to clean because the first model didn’t have the removable grill plates, and really small crevices that were hard to clean. Just seemed like a pain in the ass at the time. I have a nice grill pan now. Easy to clean because the grates are wider.

    Reply
  5255. Gabrielle M. |

    Bobbi Jo Woods Lol I was looking for Amish cheese for my salad!

    My Gawd…. Those espresso beans were enough to gag a maggot off a meat wagon.

    Reply
  5258. Bobbi Jo Woods |

    Oh.

    I love them things! You gotta chew ’em

    But yeah, you have to like the taste of coffee, I suppose. As a kid, I would slurp the couple sips left of cold black coffee in the cups my mom and dad would leave on the table (while I was cleaning it off and doing the dishes) and

    so Ideveloped a taste for it early.

    Reply
  5259. Gabrielle M. |

    Bobbi Jo Woods oddly enough. I prefer iced-coffee with lots of cream. It has to be very diluted though.

    Yeah. My husband and his buddies are espresso fanatics. I’m sure he bought those for his buddies and him when they play cards.

    Reply
  5261. Michael Ireland |

    Cooking? Ukrainian sausage, cheesy perogies, sauerkraut, and … Probably a salad. My daughter’s favourite meal, actually. She’s named it collectively wurstburg lol. So … We are having wurstburg for dinner tonight.

    Reply
  5268. Gabrielle M. |

    Yum. Do you make a dill sauce with your salmon patties? I love dill sauce.

    Ironically I just posted something on salmon patties. ( Dave made them last night).

    I love asparagus, too. Drool

    Reply
  5269. Gaffer Venar |

    Rolls, encrusted with herbed salt on top. 3 steps (mix, shape, bake) with risings in between. Easy, tasty, small. 15 minutes of effort. The whole floor of the house smells of baked wheat and rosemary, now.

    Reply
  5270. Corvid Bliss |

    They are like two for five bucks up here. Basically if I want any, I will just start growing them in the greenhouse. Heck, I could probably sell them and make a lot of money.

    Reply
  5272. Bobbi Jo Woods |

    Gabrielle M. nah these aren’t like salmon cakes. Just burgers. The same ones you can get at Costco. I fry them in coconut oil and then a little chili garlic sauce and coconut aminos (basically a sweet, sticky, spicy glaze but no sugar—coconut aminos are a lot like soy sauce, but sweeter)

    Reply
  5276. Bobbi Jo Woods |

    Thanks, Gabrielle M. I have to, otherwise we get ants and allsorts. I can’t stand critters.

    Also, I just like things clean. Maybe a bit too much.

    Reply
  5279. Bobbi Jo Woods |

    Rikki Kuykendall was right

    Once they are not rock hard anymore, they stay perfectly ripe, unopened, for almost two weeks if you can manage it.

    Reply
  5280. Gabrielle M. |

    Bobbi Jo Woods nope. I respect a spotless kitchen. I’d not have it any other way myself.

    ( my sister in law? Slob. I hate eating at their house. Lol )

    Reply
  5281. Bobbi Jo Woods |

    Corvid Bliss it’s just a seasonal sale. The cheapest they usually ever get here, is $1 each. Most of the time, they’re $2 or more, each

    Reply
  5282. Bobbi Jo Woods |

    Erica DeMers I have not tried that except with halved ones, they stay OK for a day that way when I only want to use half (I make sure the half with the pit is the one I save in the fridge and yep, I just suck all the air out of the corner of a plastic zip bag before closing all the way). Sometimes, the opened layer does brown a little, but it’s still edible. If I’m making something pretty, a gentle scrape with a sharp knife across the top without the pit removes the brown (very little waste)

    Reply
  5283. Gabrielle M. |

    Bobbi Jo Woods it was a generic question since you mentioned you make salmon patties too. I’m addicted to dill sauce w/ my salmon patties.

    I’m drooling none-the-less. ( Dave didn’t cook tonight. Lol )

    Reply
  5284. Rikki Kuykendall |

    3 out of 5 Kuykendall family members have an avocado addiction. When i see a sale, i look like one of those crazy math problems. “If Johnny has 17 watermelons and Suzy has 24…”

    Reply
  5285. Bobbi Jo Woods |

    Gabrielle M. yep I’ve made patties too. An egg, a little mayo, some red pepper flake, onion, fry it up. Yum. I like them topped with Dijon mustard or with my homemade hot pickle mayo.

    Reply
  5288. Gaffer Venar |

    Because I don’t keep pets, I do not have a sourdough starter.

    I do indeed therefor use a yeasted dough for these, although you can do the same thing with drop-biscuits (the proportions of everything are almost identical, except that in one you use baking powder, and the other is yeasted, with baking powder, mix all dry ingredients, mix all wet ingredients, combine, shape bake, no rising times). The only measurement is “enough”. Pinch of (enough) salt, pinch of (enough) sugar, enough yeast. Warm the (refridgerated) cream with the same amount of boiling water and you’ve just the right temperature to proof your yeast. Add some (enough) fat (butter, here, but you could use a number of different things including olive oil), and start adding (enough) flour. When it begins to show gluten strands, mix/beat/loosely knead with your spoon for long enough (about a minute by my hand) and then set aside under a towel and go do something else. If you’re gonna be gone for more than four hours, put this in the fridge, and it will rise slower. Mix herbs, whatever’s on hand and smells right. Today’s rolls could have as easily been sweet from what’s on hand – raisins, candied mandarin orange peel, cardamom and allspice. Today’s were sea salt, rosemary, basil, and oregano (all dried, fairly old herbs, safe to grind and use in quantity. Ready to be used up). Grind herbs together with salt (or spices together with sugar), punch down dough, form it into balls, and dunk each one into your dry mix (on a plate) or swirl it around in a plastic

    yogurt tub or the like, if you’re able to bake on a silicon surface (such as http://silpat.com) – on one of these, it won’t matter if there’s sugar on the bottom of your roll when you bake, it’s not going to chemically bond like it would to a metal pan. These are amazing, and I’m glad I lived long enough to bake on them. So dunk the tops or swirl to cover the whole thing, let the rise again, and then bake long enough (20 minutes, today) at a high enough temperature (350F, today). COOL THEM (long enough) before slathering with butter and devouring.

    Reply
  5296. Dave |

    I have one daily. I get the bag from Costco and I have this whole routine of taking them out of the fridge a couple of days earlier and leave them on the counter to ripen a bit.

    Reply
  5302. Bobbi Jo Woods |

    Ohhhh

    I do it the other way around. I buy them green and once they’re ripe, I keep them in the fridge for what seems like forever.

    I may try the other way, next time

    Reply
  5303. Bobbi Jo Woods |

    I make it myself

    1/2 cup mayo

    1/2 cup sour cream

    2 tablespoons heavy cream

    2 tsp lemon juice

    2 tsp white wine vinegar

    (apple cider vinegar is OK too)

    1 tbsp erythritol or 1/8 tsp stevia (optional, takes the sour edge off it)

    Salt & pepper to taste

    Whatever herbs and spices you like, I use parsley, basil/oregano, dill weed, chives, lemon peel, garlic and onion powder, chervil, celery salt.

    I put the sour cream and cream into a bowl and add the lemon juice, stir and let sit a bit to sour up like buttermilk. Then I add the mayo and the rest of the stuff and mix and let it sit a few hours in the fridge to get the herbs softened and all the flavors to blend well.

    Reply
  5310. Paula Moore |

    Mixed butter with dill and smeared it on the salmon fillet. Baked at 350 for 10 minutes, then tossed the asparagus into the pan and baked 10 minutes more. Nom!

    Reply
  5317. Gregory Bagshaw |

    Oh ffs i’m in bloody hospital and your showing me edible food, ima sue your ass for cruelty. Meh no matter the hospital food is edible but only because chemo makes everything taste the same, sorta like sucking on a copper coin.

    Reply
  5320. Thew Raslletem |

    just a larger grape tomato. Prolly hyped up on plant food.

    I am growing two variaties that are that size this season, but we will see if they produce well

    Reply
  5325. Brian Fields |

    I always keep them in the fridge unless I know I’m using one that day. It’s usually hard to find the rock hard ones here, they’re usually ripe and ready. I guess now I know that Bobbi Jo Woods is beating me to the avocado bin….

    Reply
  5331. Bobbi Jo Woods |

    Ha ha ha

    Yes, well that was my dinner 🙂

    I try to eat about 7 cups of vegetables a day. Of course, this bowl is only 8 cups and there’s lots of other stuff in here, but I also usually eat spinach, cabbage, asparagus, broccoli, or some other green thing with my lunch or dinner.

    Reply
  5336. Bobbi Jo Woods |

    They are good! Spam was on sale for $2.79 so I got a couple tins 🙂

    I get green peppers on sale and chop and freeze them because I usually use them for pizza, eggs, or casseroles. Add eggs and cheese, bake up 12 – and makes for cheap breakfast (6 or 12 servings, if you just eat one)

    Reply
  5348. Bobbi Jo Woods |

    Nick Bartolo – I have these biscuits perfected (someone else said they used them successfully as sandwich rounds – sliced) … and I will also post the jiffy almond bread soon (90 seconds n the microwave).

    I’m also currently working on a low carb soft tortilla recipe this week for fajitas, that I hope can also be used as a pizza base (in the meantime, there’s the fat head dough recipe, which I’m sure you’ve heard of, to make various things besides pizza: https://communitytable.parade.com/538384/brendabennett/12-fat-head-low-carb-mozzarella-dough-recipes/)

    A lot of these recipes call for atypical ingredients, but I’ve found them all pretty cheap on Amazon (Costco and Walmart also have them, I just don’t shop there) and once you store them in an airtight container, they last a long while. If you’re really wanting to replace wheat flour foods at home, it’s worth the effort.

    Reply
  5349. Bethany Montgomery “Van Doren-Smythe III” Thomas |

    I tried making bread all weekend and failed every attempt. The problem seems to be that coconut flour is hard to gauge, but I don’t like using almond flour cause nuts aren’t good for my eczema. It’s really frustrating… Fathead dough takes so much cheese and is dense. I’ve even started baking with psyllium husk powder, but it does have a taste.

    Reply
  5352. Pippa Marie1.2 |

    I’m stuck at dairy, coconut & avocados. They don’t work with me any longer. Keto was going so well until I plateau’d. But hey, I’ll love my 65lb weight loss as is. 🙂

    Reply
  5353. Pippa Marie1.2 |

    I’m stuck at dairy, coconut & avocados. They don’t work with me any longer. Keto was going so well until I plateau’d. But hey, I’ll love my 65lb weight loss as is. 🙂

    Reply
  5354. Bobbi Jo Woods |

    Bethany Montgomery Van Doren-Smythe III coconut flour is way more absorptive than almond flour, so you have to use less, I found.

    I agree fat head dough can be way too dense and caloric for some applications. There are some folks who found they can use half a cup less of shredded mozz and that helps.

    I like psyllium husk. I use it whenever something calls for flaxseed meal or chia meal (both of those are estrogenic).

    There’s also oat fiber, which is new to my pantry – it acts a LOT like superfine flour (not oat flour, this is just the outer husk that’s been milled finely) and only a very small amount is needed to be added to typical low carb recipes for it to come out nice and flour-y (lol)

    Reply
  5355. Bobbi Jo Woods |

    Bethany Montgomery Van Doren-Smythe III coconut flour is way more absorptive than almond flour, so you have to use less, I found.

    I agree fat head dough can be way too dense and caloric for some applications. There are some folks who found they can use half a cup less of shredded mozz and that helps.

    I like psyllium husk. I use it whenever something calls for flaxseed meal or chia meal (both of those are estrogenic).

    There’s also oat fiber, which is new to my pantry – it acts a LOT like superfine flour (not oat flour, this is just the outer husk that’s been milled finely) and only a very small amount is needed to be added to typical low carb recipes for it to come out nice and flour-y (lol)

    Reply
  5358. Bobbi Jo Woods |

    Pippa Marie1.2 I’m stalled a bit, as well. I think a lot has to do with body composition changing, I am not going to up my fat % intake just yet. I think a lot of my plateau has to do with hormone changes so I’m staying keto but making small dietary changes toward foods that help quiet the adrenals (Dr. Eric Berg talks about this a lot). I’m also 90% sure I’m perimenopausal.

    I’m confused by what you mean stuck at dairy, coconut, and avocados, though?

    Reply
  5359. Bobbi Jo Woods |

    Pippa Marie1.2 I’m stalled a bit, as well. I think a lot has to do with body composition changing, I am not going to up my fat % intake just yet. I think a lot of my plateau has to do with hormone changes so I’m staying keto but making small dietary changes toward foods that help quiet the adrenals (Dr. Eric Berg talks about this a lot). I’m also 90% sure I’m perimenopausal.

    I’m confused by what you mean stuck at dairy, coconut, and avocados, though?

    Reply
  5360. Bobbi Jo Woods |

    Bethany Montgomery Van Doren-Smythe III my pleasure!

    I found mine on Amazon (LifeSource, 1 lb bag, it was around $5-6 as an add-on item, I believe). It’s also popular on Netrition.

    Reply
  5361. Bobbi Jo Woods |

    Bethany Montgomery Van Doren-Smythe III my pleasure!

    I found mine on Amazon (LifeSource, 1 lb bag, it was around $5-6 as an add-on item, I believe). It’s also popular on Netrition.

    Reply
  5362. Pippa Marie1.2 |

    Bobbi Jo Woods I found that avocado, coconut and dairy cause me congestion which means inflammation which means, no weight loss. Weight loss really being the least of problems. My goal is to break the inflammation and the insulin resistance so avoiding those is tough while trying to keep fat up. I’m eating spoons of olive oil. I’m living on veg & meats plain. I get bored.

    Reply
  5363. Pippa Marie1.2 |

    Bobbi Jo Woods I found that avocado, coconut and dairy cause me congestion which means inflammation which means, no weight loss. Weight loss really being the least of problems. My goal is to break the inflammation and the insulin resistance so avoiding those is tough while trying to keep fat up. I’m eating spoons of olive oil. I’m living on veg & meats plain. I get bored.

    Reply
  5368. Bobbi Jo Woods |

    Pippa Marie1.2 ah I see

    Yes, those can be very allergenic foods. I never heard of congestion from avocados but definitely dairy is a source of respiratory problems like sinus, etc. And coconut as well, but I found bacon fat is a real delight. I drain it off the pan every time I cook bacon and keep it in a jar in the fridge.

    Just eating lean meat and veg can definitely be boring, so that’s what I use bacon fat for, if I must cook and eat lean chicken, turkey, etc. Being diabetic, lean proteins can actually spike my blood glucose as well as carbs do.

    I also find buying non-lean cuts of meat is better, so you can reduce reliance on butter, avocado oil or coconut oil…since the fat works nicely when cooking. I like chicken thighs instead of breasts, pork chops instead of tenderloin. Also, ground pork, and 80-85% lean ground beef, for making meat sauces to put on top of steamed veggies.

    If you miss butter, ghee is something you can try that gives a buttery/nutty flavor to food without any dairy.

    There’s also red palm oil (comes in a tub like margarine) to use instead of coconut oil.

    Some folks also like leaf lard (it’s non-hydrogenated) and also can be bought online in a jar or tub, that works like you would use any other oil, in place of canola, vegetable, coconut, etc.

    Hope this helps!

    Reply
  5369. Bobbi Jo Woods |

    Pippa Marie1.2 ah I see

    Yes, those can be very allergenic foods. I never heard of congestion from avocados but definitely dairy is a source of respiratory problems like sinus, etc. And coconut as well, but I found bacon fat is a real delight. I drain it off the pan every time I cook bacon and keep it in a jar in the fridge.

    Just eating lean meat and veg can definitely be boring, so that’s what I use bacon fat for, if I must cook and eat lean chicken, turkey, etc. Being diabetic, lean proteins can actually spike my blood glucose as well as carbs do.

    I also find buying non-lean cuts of meat is better, so you can reduce reliance on butter, avocado oil or coconut oil…since the fat works nicely when cooking. I like chicken thighs instead of breasts, pork chops instead of tenderloin. Also, ground pork, and 80-85% lean ground beef, for making meat sauces to put on top of steamed veggies.

    If you miss butter, ghee is something you can try that gives a buttery/nutty flavor to food without any dairy.

    There’s also red palm oil (comes in a tub like margarine) to use instead of coconut oil.

    Some folks also like leaf lard (it’s non-hydrogenated) and also can be bought online in a jar or tub, that works like you would use any other oil, in place of canola, vegetable, coconut, etc.

    Hope this helps!

    Reply
  5370. Bobbi Jo Woods |

    Bethany Montgomery Van Doren-Smythe III I like turmeric! My mom is severely arthritic and I do believe it’s starting to set in with me, although I think starting keto in 2016 has helped a lot with that. Also believe bone density and joint flexibility/cartilage may be increasing. I will get some more turmeric and try to up it into my eating. I use it in pickles and chai tea but liquid? Do you get it in a bottle, or like a gel-cap supplement?

    Reply
  5371. Bobbi Jo Woods |

    Bethany Montgomery Van Doren-Smythe III I like turmeric! My mom is severely arthritic and I do believe it’s starting to set in with me, although I think starting keto in 2016 has helped a lot with that. Also believe bone density and joint flexibility/cartilage may be increasing. I will get some more turmeric and try to up it into my eating. I use it in pickles and chai tea but liquid? Do you get it in a bottle, or like a gel-cap supplement?

    Reply
  5374. Bobbi Jo Woods |

    I do the same with things I really like, such as nutritional yeast 🙂

    I’m working on finding a solution for my night time cheese cravings and that stuff sort of helps.

    Reply
  5375. Bobbi Jo Woods |

    I do the same with things I really like, such as nutritional yeast 🙂

    I’m working on finding a solution for my night time cheese cravings and that stuff sort of helps.

    Reply
  5391. Bobbi Jo Woods |

    Just noticed a teensy fleck of green on one of these in the pic – I was definitely chopping lettuce for my dinner before chopping the walnuts to make these. I made them 30 minutes before freezing, pulled a couple out to check, and took a pic, before moving them from the silicone candy trays into a couple jars.

    Reply
  5401. Bobbi Jo Woods |

    Mary J B Here

    Just melt the fat of your choice in a pan, add 1 small or 1/2 large head of chopped cabbage.

    Turn the heat up high briefly, then toss the cabbage all around in the fat with tongs to coat, season to taste. I use Tony Chachere’s creole seasoning or Old Bay (or just salt, pepper, a little garlic powder and paprika if you don’t have those),

    Bring the heat down to low, cover with lid, let simmer about 5-8 minutes, remove lid, bring heat back up and fry a few minutes more, briefly. Toss with fresh flat-leaf parsley and serve. Many people who don’t eat butter or bacon fat just use ghee. It has the nutty/sweet buttery taste without they dairy component.

    PS – there are several similar recipes in the book that you got from me – just omit the meat.

    For everyone who does eat bacon:

    I chopped the bacon, fried it in the pan, removed it with a slotted spoon (to leave the fat in), do all the steps above, and add the bacon back into the pan and stir before serving.

    Reply
  5426. Bobbi Jo Woods |

    Herb Burnswell

    It’s changing your body to burn fat instead of glucose. I usually eat bacon and eggs for breakfast, this is more like a lunch meal for me. Dinner is usually salad or soup or a few ounces of meat with a side of vegetables. I don’t eat sugar of any kind (that includes honey, starch/flour/grains such as from wheat, corn, or rice). It’s fixed my diabetes, high blood pressure, joint inflammation, edema, and a host of other problems. Weight loss is a bonus, as well. I stay well under 20 grams carbohydrate per day (subtracting dietary fiber). Still am a bit insulin-resistant some days, so I couple this with intermittent fasting and will do keto for life. Most days, my first meal is not until I’m hungry, which is about noon or so, and my last meal no later than 8 hours later. That’s intermittent fasting in a nutshell, good for healing/cell turnover, and increasing insulin sensitivity.

    Reply
  5428. Bobbi Jo Woods |

    I usually eat breakfast food for my first meal. I LOVE breakfast. But these leftovers were going to waste soon, so I wanted to try out the idea that I had in my head, and it worked, so instead of saving it for later, I went ahead and gobbled it up!

    I love to roast a chicken, but the leftovers can sometimes be iffy in the taste department, unless I use them for soup (simmering in broth seems the best way to rid chicken of any funky leftover chicken flavor). I’m going to also use the rest of the breast meat for topping a low carb pizza later.

    Reply
  5429. Bobbi Jo Woods |

    Gabrielle M. me too! But grilled chicken has a bit of a smoked taste, which roasted doesn’t offer. So yeah, since cold grilled chicken never tastes funky to me, I love it on salad.

    With leftover roasted breast meat, I sometimes make a chicken salad with some celery, onion, and mayo, and wrap it in lettuce leaves, or else make chicken taco soup, while I prefer thigh meat shredded, then either sauced with some barbecue, or fried up with some chili powder and salsa for taco filling.

    Reply
  5433. Gabrielle M. |

    You absolutely can’t beat the taste combo of cocoa , coffee and strawberries.

    The “chocolate “ is enhanced 100% with coffee!

    Reply
  5451. Gabrielle M. |

    Mmmm. I have eaten this stuff as a meal with cut up raw veggies. ( especially in the summer months when I’ve been outside in heat and my appetite is zilch)

    Reply
  5452. Bobbi Jo Woods |

    I have eaten it with a light lunch 2-4 TB is as much as I can fit in unless it’s a day where I am not going to eat a lot more veggies. It’s low carb but still 3 g per serving. Considering I eat >20 g per day, I’d prefer to get my carbs from salad 🙂

    Reply
  5466. Jeff Trask |

    Spam is really popular there. My first wife is a California born Haole, but she grew up on Oahu and Kauai. Her Dad was stationed there in the Air Force during Vietnam and he stayed for the great surfing, still surfs in his 70’s.

    Reply
  5476. Sue T. |

    I have to get this allspice stuff. I don’t have any and a few recipes I’ve seen included it. This looks good, I haz these ingredients right meaow. 🙂 I could make this and take it for lunch.

    Reply
  5477. Bobbi Jo Woods |

    You could skip the allspice if you don’t have any. It was really just a whisper that I sprinkled on. I also added a pinch of dried oregano leaves.

    Reply
  5478. Sue T. |

    I have those! 🙂 I have a delicious turkey chili recipe that called for it but it was fine without it. First recipe I’d ever seen that included cinnamon. I was like euww… but it was good.

    Reply
  5489. Bobbi Jo Woods |

    Also, keep in mind I’m low carb, so since I don’t use sugar, this recipe is adapted for it. I use diced tomatoes now and then, and turkey bone broth is the best way to do these IMHO.

    Reply
  5494. Rodney Graves |

    Tried my hand at a flourless chocolate torte today, the crumbs from the spring form were delicious, a full serving will have to wait until my lady can sample with me. Oh, sugarfree (excepting the bittersweet chocolate itself) as well.

    Reply
  5498. Philip Setnik |

    Oh, my… obviously not going to do the bacon thing, but butter? Olive Oil? Avacado oil? Lots of options…… Will try soon, B”N.

    Reply
  5504. Bobbi Jo Woods |

    PS – they do crisp up a bit but stay juicy yet have a bit of “bite” texture-wise, like a fried potato would. They are not going to be starchy or fluffy at all like other cooked tubers would be, so don’t expect that. They do however, lose their “peppery” sharpness.

    Reply
  5507. Bob Lai |

    You just need a good non-stick pan (Scanpan or Greenpan works well, where it’s not a coating that wears off/down), and you can do both American and French style omelettes.

    Reply
  5510. Anastasia Stewart (TheRealMink) |

    I definitely like radishes roasted or fried much better than raw. Cooking them completely mellows them out. I also like to make radish chips – slice thinly and parboil then toss in oil and season before frying. (I’ve only done them in the air fryer but at some point will try deep frying.)

    Reply
  5512. Rodney Graves |

    The key to omelets is butter and the correct pan temperature. You want to melt about a pat’s worth of butter in the pan and let it brown before adding the eggs.

    Reply
  5513. Bobbi Jo Woods |

    I melted butter and browned it and then added the mushrooms and onions. I know how to MAKE the omelet. I just have a hard time flipping it. The End.

    Reply
  5516. Gabrielle M. |

    Bobbi Jo Woods Hehe. I was ready to have Dave Amazon some for me.

    You’ll laugh…. I found this at Big Lots! Lol

    I rarely use salt. I’m a pepper freak…. ahhhh choooo.

    Reply
  5517. Bobbi Jo Woods |

    I have purchased grinders at the Dollar Tree 🙂 I use a lot of salt because it’s healthy to do so and even a requirement, on keto. Low salt diet is dangerous.

    Reply
  5518. Gabrielle M. |

    Bobbi Jo Woods I never thought to check our dollar store. I’ll need to check it out. I bought two of these grinders at Big Lots.

    We salt while cooking. I just don’t salt my food again. I pepper the hell out of my food though. Lol

    Speaking of which….We had pepper bacon last night for dinner with a cheesy egg omelette; everybody likes breakfast for dinner once in awhile, right? ( I’m not a bacon fan like most people are, but this pepper bacon was fantastic and made me a fan for life)

    Reply
  5530. Bobbi Jo Woods |

    Turned out lovely. Fluffy eggs (bc whipped with cream), crispy bacon and smoky ham, creamy cheesy center, and little bits of peppers and onions. Better than stupid Starfucks’ sous vide breakfast bites, and only 1 carb per muffin. I’ve been making egg muffins for years and they’re always different, but I think these are my fave kind, so far. The secret ingredients: A sprinkle of Creole seasoning and teaspoon of yellow mustard.

    https://plus.google.com/photos/…

    Reply
  5531. Bobbi Jo Woods |

    Possibly, if it’s cast iron or coated nonstick iron. I use silicone for these, I have always always had a tough time with standard muffin tins.

    Reply
  5539. Megan V |

    Jeanette Onitroics i have those silicone cups but my cat Mica likes to play with them and destroy them.. the little brat.. lol

    Reply
  5542. Bobbie Today |

    I was salivating reading this recipe this morning….I’m shopping tomorrow and this will be breakfast on Saturday! Thanks to your book, I’ve got David interested…and I’m hoping to keep him around a while, so THANK YOU.

    Reply
  5543. Bobbi Jo Woods |

    Whoo hoo! It’s just good food, no garbage, pretty simple stuff.

    PS – I made a second batch for family with just ham and some Swiss (no bacon), and it was just as good, the cheese wasn’t as creamy as gouda gets, but still tasty!

    Reply
  5549. Bobbi Jo Woods |

    For sweetener, this recipe used 1 packet pure stevia powder, and 2 tablespoons erythritol (Swerve works, too).

    I’m on the road but will be posting it later.

    Reply
  5558. Susan Lewis |

    Bobbi Jo Woods Congratulations! Yes once you realize food is medicine, your entire point of view changes and it makes it easier.

    Reply
  5559. Bobbi Jo Woods |

    I reversed my type 2 diabetes, my hypertension went AWAY, and even though I’ve always been pretty energetic, I’ve just never felt this young or healthy or able-bodied, ever, even when i weighed much less. The weight loss is a bonus. I have my ups and downs with the weight, but I’m enjoying myself.

    Reply
  5563. Gabrielle M. |

    Yum. I love rolling Romain leaves with a slaw and corned beef mixture in summer. It’s a nice refreshing, healthy meal. ( even though I’m in AC all day, the summer heat kills my appetite sometimes).

    Reply
  5567. Rikki Kuykendall |

    Not jumping in the deep end here, but cutting down on carbs. Finished off a salad tonight for dinner. I made a bunch yesterday, so we had the last tonight with some grilled chicken. I had coffee, Jeff had a la croix. Tomorrow is the youngest daughter’s birthday, so she asked for me to make tacos. I bought some “carb balance ” (4 net grams carbohydrates per, whatever the hell that means) tortillas for Jeff but I’m going to eat like a pig. ?

    Reply
  5568. Bobbi Jo Woods |

    Grilled chicken sounds good! I gotta start using the grill in back. I’ve never operated a gas one myself.

    I used to buy low carb wraps/tortillas, and pitas, until I figured the wheat/soy/flax was probably no good for my gut.

    But tacos are still just as good as a salad, or with lettuce or cabbage leaf wraps!

    Reply
  5569. Bobbi Jo Woods |

    OH, and I have POUNDS of pulled pork still, from the 7 lb roast I made last weekend. Some is frozen to keep for later, some is sauced (bbq) and some un-sauced, for tacos. Am either going to attempt a flourless tortilla recipe or just stuff some into cabbage leaves with salsa and fixings.

    Reply
  5574. Gabrielle M. |

    Bobbi Jo Woods Oh hell yes they’d be a cheat treat for me because they look fantastic. I bet they taste wonderful too.

    I don’t mind low / no sugar “candy “. If I feel like I’m cheating it is still cheating ( head game). ?

    Reply
  5575. Bobbi Jo Woods |

    Thanks. They don’t even taste like “sugar free” stuff you’d get at a store, like Russel Stover’s or whatever sugar free brands.

    Reply
  5576. Bobbi Jo Woods |

    There’s supposed to be some chocolate chip flakes in the dough, but because it was not as chilled as I wanted it to be by the time I was done beating it with the mixer, I didn’t want to mix too hard and have the chips melt, so some of them didn’t incorporate evenly, and this pic shows none.

    Reply
  5577. Gabrielle M. |

    Bobbi Jo Woods I’m drooling thinking about them. Lol

    I had to settle for a sugar free strawberry jello cup. Not. Even. Close.

    Reply
  5579. Megan V |

    Bobbi Jo Woods ill skip the bacon grease, but a little bit of butter sounds good to me. Grease makes me really sick. I can’t tolerate it very well. (Dont have a gallbladder anymore)

    Reply
  5584. Bobbi Jo Woods |

    Bethany Montgomery Van Doren-Smythe III I doubt it, they still retain much water no matter how long I’ve roasted or fried them. People have done “chips” with turnips or parsnips, though. I’ve seen many YouTube vids on it back when I started keto, am not really interested in that anymore, so I never tried it. Pork rinds are my new chips when I need crunchy snacks.

    Reply
  5586. Bobbi Jo Woods |

    Susan Lewis they fry up nicely, but like I said, they still have moisture, so they’re tender-crisp. I’ve also used them cubed, in stews, and jicama the same way. Jicama stays pretty tough/crisp in stew, though (like undercooked potato), and radishes get more tender as they cook. But the really sharp peppery bite of radish tempers down a lot (to almost nothing) when you cook them.

    Reply
  5588. Bobbi Jo Woods |

    Omg I make baked cheese in the microwave on parchment probably twice a week – this week, it’s been mozza mixed with shredded parm

    Reply
  5595. Bobbi Jo Woods |

    Robert Fuentes Jr there’s a bunch of them in the cooked pork…I have pickled ones (and hot banana pepper slices), but was so busy I forgot to add ’em!

    Back to work!

    Reply
  5602. Chris Kim A |

    Bobbi Jo Woods haha oh yeah shooore what was I thinking? A friend I worked with kept a 32oz bottle in her purse and a half gallon in the office kitchen.

    Reply
  5603. Bobbi Jo Woods |

    lmao

    That’s a BIG PURSE

    I can easily go through a bottle every couple months. But it’s a dollar, ’cause I get it at the dolla sto’

    Reply
  5607. Gabrielle M. |

    Bobbi Jo Woods Hehe. I’m terrible at tasting while cooking. Dave scolds me all the time.

    I love Asian recipes. They’re simple and BIG in flavor!

    Reply
  5612. Bobbi Jo Woods |

    I minced some garlic and threw it in the pan with a pat of butter, sliced and added a couple baby bella mushrooms, and cooked them until they let their juices out. Then I halved and added a handful of leftover green beans that were sautéed the other night, halved grape tomatoes, and sliced chicken sausage (stuffed with basil & sundried tomato) and let the sausage brown a bit. Salted & peppered to taste, splashed in a little chicken stock and white wine, and covered to let it cook just until the tomatoes collapsed. Took the cover off and stirred until the broth and wine reduced to a rich sauce.

    Reply
  5635. Bobbi Jo Woods |

    I get my chops from the local grocer. I got a deal for $5 Berkshire bone-in chops this week. Costco is many miles from here and I’m a true urbanite, I don’t drive.

    I have a secret for grilling chops. Will post the recipe soon.

    Reply
  5638. David “not B” A |

    Some of the film post-production guys I used to hang with used to go to a place near most of the post houses. One of the best things there was a steak and onion and stuff thing on a bun. Everyone called it a pukedog.

    Reply
  5640. Laur P |

    No it’s pretty, don’t let her talk about you like that, you deliciousiness.

    As long as it taste good, who cares what it looks like. I understand though, when ya posting everyone’s a critic.

    Reply
  5644. Olav “ᚢᛚᚹ” Folland |

    I’m a carb whore and have done similar on burgers, but it would be plenty fine w/o the bun 🙂

    Laur P my philosophy. I sometimes food blog, but don’t always post photos because the recipe looks better than “stuff on rice” 😛

    Reply
  5653. Bob W |

    That is interesting. Not a huge radish fan. Was the radish still strong, or did some of the flavor cook out?

    I’ve been using cauliflower as a potato substitute.

    Reply
  5654. Bobbi Jo Woods |

    Not strong at all. Very little of the sharp flavor of a raw radish remains when cooked (and none of the heat, if you get a batch of “not” radish–this batch was slightly hot). I’ve experimented this with roasting them, and frying them in bacon fat. There is still a bit of a wet pop to them, but it’s similar to the kind of texture and flavor you’d get out of adding rutabaga or turnip (which are still a little peppery, but mildly so) to soup/stew. Hope that helps.

    I don’t miss potatoes, really – this was a textural decision. I just got tired of making beef stew with just beef in it. Mushrooms are a lovely addition, but every bite being mushroom and beef gave kind of a mushy feeling and left me wanting something with bite/hearty texture. So the radishes are definitely fitting the bill with that.

    The reason I finely chopped the mushrooms and onions here was just so they could flavor the stew but texture-wise, go into the background and let the big hunks of meat and medium dice radish stand out.

    Reply
  5655. Laur P |

    Nice!!!

    I might have to try this radish thing cause I am not a potato fan. At all.

    I will avoid a lot of soups because of potatoes.

    Especially, the ones that have rice n potatoes in it. Never understood that.

    Reply
  5656. Bobbi Jo Woods |

    You are probably lucky if you don’t care for potatoes, that’s an addiction for some, and a burden for low-carbers.

    I hope you do try it, though

    Reply
  5658. Bobbi Jo Woods |

    And yes, I did use a little cornstarch, not ideal, but I wanted to dredge the stew meat with, before browning, and I don’t keep flour. I guess in hindsight, I could have used coconut flour or oat fiber, of which I have both, but I was afraid one of those would make the stew grainy. So I tossed 1/4 of the chunks of beef into a bag with 1/4 cup of cornstarch, but I think only about 2 TB of it stuck to the meat and I shook off excess. It also helped the stew produce a lovely gravy-like broth, not too thick, not too thin. The pinch of xanthan gum also added a bit more oomph to the broth.

    Reply
  5659. Laur P |

    Bobbi Jo Woods oh I know it is. I’ve even said luckily I can do without.

    My carb crutch is bread n pasta. More bread thou. Love me some sammichs so I try and keep to a minimum and do the bread less option as much as possible.

    As far as pasta, I get a real craving for it like once a month… Blame being feed it like 3 times a week growing up. Cheap, easy n were Italian so get why.

    Reply
  5660. Bobbi Jo Woods |

    I get it! I used to enjoy those things, but I feel 300x better now that I do not eat them. I feel like a hyperactive, energetic kid when I eat mostly fat and protein and get my carbs from veggies and sometimes cheese.

    Reply
  5664. Bobbi Jo Woods |

    We had rain the last couple days before I made this, and it seemed gloomy. Crock pot is way better than slaving over the stove or turning on the oven. Especially when it is something I don’t need to eat right away. I did brown the beef in batches which took 20 minutes, but I had the air conditioning on.

    I was craving beef and my body needed the iron. I have been eating chicken, salmon, and pork for weeks. 2 days ’til shark week and now I’ll be good to go. TMI, I know. Don’t care.

    Reply
  5665. Simon Vince |

    When we started tryinh keto – and it was a struggle, let me tell ya, we switched to radishes in place of potatoes. I didn’t even know my wife had done it. I’m not a fan of anything that doesn’t say Captain Highliner on the box but, my wife makes a fantastic clam chowder. She swapped out the potatoes for radishes and I didn’t even know, even after she told me that she’d done it.

    Well worth it to switch.

    Reply
  5667. Bobbi Jo Woods |

    Simon Vince that sounds cool. I would have never tried them myself until I saw a decent cooking site had roasted them in the oven (it was Bon Appetit or Food52 or one of them) and then not too long after that, I saw a few folks recommending Daikon radish for potato substitute in a gratin or in soup, so that gave me the idea that maybe they’d be good in braised foods like stews. I held on to the thought until the roast I like to buy went on sale for like $12 (from $18) for 40 ounces. I also tried frying them in bacon and a little butter, though the French have been frying radish in butter for ages—I liked it.

    So I finally thawed the roast out the other day and took a stab at the stew. Well, a tiny stab! About halfway through cooking time (I had it on LOW for about 12 hours) I diced up about 180 grams of radish and tossed two pieces into the stew and let it go another two hours before peeking. I suspected the radish would be either mush or hard. It was nearly done! About 3 hours to the end of cooking time. i added the minced onion, diced mushroom, and the rest of the radish, a little more water (because I wasn’t sure how much liquid would be released by the veg, as the veg to meat ratio was quite low) then I sprinkled a pinch of xanthan gum after the veg an d stirred, because the stew was a little thin after I added the water…but it all turned out great.

    Reply
  5671. Jeff Leaper |

    I have dispatched an underling to the supermarket to fetch me some white icicle, sparkler, cherry belle, and Easter egg radishes because I feel lucky. I got’s t’ know (From the movie “Dirty Harry when he asked the punk if he feels lucky”.)

    Reply
  5685. Bobbi Jo Woods |

    Wheat products and other starches spike insulin and also cause inflammation. Wheat glutens destroy the lining of the intestines and cause leaky gut.

    Reply
  5692. Sue T. |

    Ground pork is nice, I use that for my soups. I thought that was chicken in your other post with all the pictures. I thought the white things were mushrooms actually.

    Reply
  5695. Bobbi Jo Woods |

    Sue T. – I personally need lots of salt because I eat very little carbohydrate, so my body flushes out a lot of sodium. But yes, you can season to taste. I used coconut aminos instead of soy sauce, which is lower sodium and a tad sweeter, almost like shoyu.

    Reply
  5700. Sue T. |

    I know it’s chicken. I said ground pork is nice because you referenced it in your preface, so I was saying it was nice and that I use it too.

    Reply
  5702. Bobbi Jo Woods |

    Kory Steele people who follow this collection don’t talk about my food as if it was genitalia.

    Sorry but I think that’s gross on food posts

    Reply
  5707. Kory Steele |

    Sorry. I absentmindedly forgot you take the position of owning your posts and will attempt control anything that is said. I promise this will not be a problem again in the future.

    Reply
  5709. Bobbi Jo Woods |

    I don’t care if you laugh. It’s all good

    I just think if you posted food I wouldn’t say something that rude about it, I would just move on.

    Reply
  5711. Bobbi Jo Woods |

    They were a little bit rubbery for me. Next time I will not work them so much and bake them for less time. I have never subbed a binder like this before in meatballs (coconut flour)

    I usually used just an egg and some onion. My Italian chicken meatballs use basil, a little spinach, an egg, and shredded low moisture mozzarella.

    Reply
  5716. Jeremy King |

    Bobbi Jo Woods I’m your biggest food post supporter and it really stinks that you would question my Faith in your testicle soup.

    Reply
  5738. Bobbi Jo Woods |

    Nah. I only used salt & pepper and a little avocado oil & butter to cook it. Then I added a couple dashes of Worcestershire sauce at the table.

    Reply
  5739. Jeff Leaper |

    I season mine with a private stash of pepper originally brought back by Vasco Da Gamma and used by Vasco Da Gamma Grammas to make pepper steak.

    Reply
  5745. Bobbi Jo Woods |

    If you’ve EVER had a really bland or even just so-so pork chop, I swear, you’d eat no other kind once you’ve tasted one of these, they’re the kind that fine steak and chop houses serve. Buying thru the farm co-op site is a little spendy, but when my local grocery has them on sale for $5 ea, that’s when I get a couple and that’s a rare treat. Worth every cent.

    betterpork.com – Rib Chops by Berkwood Farms

    Reply
  5755. Gabrielle M. |

    I love Brussels sprouts.

    It’s been so warm here I’d just eat those for dinner after doing yard work and washing car all day. ?

    Yum. Looks fantastic.

    Reply
  5758. Gabrielle M. |

    I think you are sending us some of your “cool”. I hear it’s going to pleasant here starting tomorrow.

    I might get my appetite back. ( we’ve been busy working outside all week). Dave is threatening to cut down my beloved trees …. again.

    Reply
  5768. Sue T. |

    Oh, well I can’t tell woman, you no tag anyone. I never heard of that cancer nonsense before so I figured he may want to explain that.

    Bobbi Jo Woods

    Reply
  5772. Megan V |

    Bobbi Jo Woods yah.. side effects of prednisone.. though now I’m loosing weight from it . Which is usually the opposite lol people gain it! Lol

    Reply
  5781. Bobbi Jo Woods |

    Me too. I mean, I just stay away from canola/soybean oil bc it’s inflammatory.

    I have a collection of oils for almost every purpose: I like to cook fish in coconut oil, I use both unrefined and refined organic. The coconut taste is yummy with salmon. I love avocado oil for making mayonnaise and for high temp cooking past 400F. I use olive oil for salad dressings/drizzling on cold stuff. Butter for steamed veggies and eggs (and sometimes on top of steak), bacon grease for pan-frying burgers or for greasing my glass pie pan for quiche (and for using on veggies, too!)

    Reply
  5785. Bobbi Jo Woods |

    They are fluffy, as long as you eat them the same day, but not very light. They might be different toasted, but I wouldn’t know (I threw away my toaster in 2016). I made the recipe with the intention of having buns for sandwiches, then forgot that because there’s no wheat flour in them, they wouldn’t increase in size, during baking. I was trying to make 4 buns and just forgot what I was doing. So I basically had six rolls that were just a tad smaller than tennis balls. I ate the leftovers: with butter, used one for a tiny burger patty, and the rest for turkey and Swiss. I’d recommend only making them if you are having company over or if you want to toast/dry them to make breadcrumbs or croutons, because they are very dense and slightly rubbery leftover.

    Reply
  5787. Bobbi Jo Woods |

    Oops, I meant for the thumbnail to show the chart where added (man-made, mind you) fats and oils increased the most in terms of consumed dietary energy sources, where proteins, veg/fruit and dairy consumption stayed about the same (roughly, no huge jumps up or down), since the ’70s.

    I encourage reading the whole thing, since it’s not just about fructose. Pretty eye-opening for those not already following non-mainstream nutrition science news as heavily as I do.

    i2.wp.com

    Reply
  5792. Regan G. |

    I just began a new wellness program called the Health Dare. Several components, but one is to avoid sugar and White flour.

    It is insane how many things have sugar in them.

    I’ve already lost 15 pounds and 20 total inches from the measurements.

    Every day I’m getting more and more upset that this has happened. And yes I blame government subsidies.

    Reply
  5794. Bobbi Jo Woods |

    Amanda Gordon true, but they still have ways around it, just using other sugar type products/derivatives, and not using the word “high fructose corn syrup” in food labels.

    Reply
  5800. Bobbi Jo Woods |

    Yep, it’s been too hot for soup. But I decided last Wednesday that it was time, based on my fridge contents and other reasons. So by the time I already decided, the weather went on ahead without my permission. Thank goodness for a/c.

    Reply
  5801. Bobbi Jo Woods |

    Base is homemade turkey bone broth, sauteed carrot, onion, bell pepper, garlic. Then I browned sliced turkey kielbasa, added some tomato, basil, oregano, crushed red pepper flakes, Tony Chachere’s seasoning, and salt & pepper and simmered all, served hot with fresh zucchini.

    Reply
  5805. Bobbi Jo Woods |

    Same here in St. Paul,

    Lisa Davenport. We got spoiled a couple weeks in a row where it was gloriously cool (50s-60s overnight, only up to mid-70s at peak sun time and only semi-humid). But the past few days have been gross.

    I love fall. It’s my favorite. The back yard’s biggest tree has been throwing (already gold) dry leaves off of it for the past couple weeks. Fall is invited and late to the party but being very skittish right now and summer is obnoxiously, overbearingly overstaying its welcome.

    https://plus.google.com/photos/…

    Reply
  5811. Bobbi Jo Woods |

    I buy bulk packs on Amazon that are basically pellets of hard dried pork skins and I microwave them in a bowl specially made for popping popcorn, and each pellet fully renders and puffs up. Then I laid them on a plate and added the taco meat, jalapenos, and cheese, and heated them in the microwave to melt the toppings. I added the tomatoes, salsa, onions, and sour cream after. Here’s what they looked like before I heated them up:

    https://plus.google.com/photos/…

    Reply
  5813. Bobbi Jo Woods |

    Halo Top in general isn’t too bad, Kent Seaton. I liked the Oatmeal Cookie and Mint Chip a lot. But they are very pricey and it’s easy to eat a whole pint. So I started making my own ice cream at home after I tried a few. I don’t miss the real stuff much anymore since it’s all garbage. I mastered strawberry and chocolate, and a couple other flavors I that tried at home which were OK were pumpkin spice, coffee, and mint chip. I’ll be working to make them better.

    Reply
  5814. Kent Seaton |

    Bobbi Jo Woods try Chinese five spiced coffee ice cream. That’s my favorite one to make. I usually add a couple extra egg yokes to the custard to make it extra rich. Goes amazing with apple cobbler or pumpkin pie. Oh yeah, for mint chip, use a micro plane to get really good shavings for the chocolate portion. Remember to keep the chocolate temp at 71° for ideal results. Chill the shavings and add to the custard after it’s cooled.

    Reply
  5815. Bobbi Jo Woods |

    So far, I’m not trying to make crazy new flavors, just master the ones I know I’ll like. I just recently got the custard to where it’s perfect, except I forgot to add in the xanthan gum to make it more scoop-able and less hard (and some say vodka helps with that, too, but I don’t keep alcohol in the house, so it’s more of an effort/conscious to-do to get some). My custard base is yolks, 2 parts heavy cream to 1 part non-cream liquid (whether that’s juice from the frozen strawberries, coffee for the coffee ice cream, or half water/half cream or almond milk, for other flavors), then erythritol/xylitol/stevia blend, and I use my ice cream maker and have a special freezer container for storing the product.

    Reply
  5818. Bobbi Jo Woods |

    The outsides were completely crusty (top, bottom, sides). But once cooled, are simply moist and tender but more rigid and slightly chewier than the rest. The middle is very dense and almost like pound cake in texture, but still a tiny bit crumbly due to the coconut flour. I have the leftovers stored in the fridge, but I think I might try to fry a piece in bacon fat to see what happens.

    I just had a hankering for cornbread a few days ago and decided to attempt a recipe (https://www.mindbodygreen.com/0-26847/this-glutenfree-dairyfree-cornbread-is-your-ultimate-hearty-side-dish.html).

    I’m not at all confident serving this to anyone not low carb and trying to convince them it’s cornbread, even with the corn flavoring I bought to use in it. But dipped in salsa, it tasted great. With chili poured over it, one would probably not be able to tell. I may try it again and incorporate cut up baby corn, as has been attempted a few times elsewhere online. Either that, or a couple tablespoons of cornmeal may work. Corn isn’t generally nutritious, but the corn flavor is just not there, so it seems wasteful to me if I don’t get it right the next time or two, I’ll give up

    I generally do not miss bread products for the most part and when I attempt things like this, it’s just for fun and/or trying to get my family to eat healthier (which, over the past 2 years has proved mostly a waste of time).

    Reply
  5824. Kent Seaton |

    Bobbi Jo Woods Sounds like you are making it the correct way (proportions wise). Try adding in an extra egg yolk, as that will also help with the scoopability part. And yes, the vodka trick does work wonders… if you try it, be sure to blend the vodka with other non cream liquids first beforehand, otherwise you get the effect of a cement mixer. I use a kitchen aid stand mixer on low speeds with a deep chilled bowl. Once the ice cream starts to form peaks, I spoon it out to another container for the freezer.

    Reply
  5825. Kent Seaton |

    Yup, that’s a recipe I’ve tried and felt let down by the final flavor. Good in a pinch, just not good enough. I’m wondering if the coconut flour could be cut with masa harina (usually used in making tomales) for a more corn flavor. I’m going to try that next weekend as we’re doing a white chili. Not exactly low carb, but definitely a family favorite.

    Reply
  5829. Bobbi Jo Woods |

    I make my custard base and chill it at least overnight, and I’ve already got 8 billion recipes bookmarked with vodka in them, that instruct on when to add it. I already use 4 egg yolks, which I think makes it plenty rich. Any more than that, I’d get mad and quit. I don’t like even the faintest smell of protein on my bowl and spoon as it is. I make mine with an ice cream maker.

    Reply
  5833. Bobbi Jo Woods |

    If I was interested in the tamale dough route, I’d have taken it by now. Besides, around here, you can really only buy it in bulk, and I’d hate to waste it (OK that’s a lie, I’d eat it up and make myself miserable–better to just keep that stuff out of my house). Like I said, if I want to aim to try this recipe again (doubtful), I’d rather spend $2 on a can of baby corn and try that because I’d seen it done already.

    After being keto 2+ years, and all this baking copycat stuff has lost its novelty on me (I held off a good, long while, too). I sort of almost didn’t want to share this post (and the bagel dogs and dinner rolls) because some of this stuff is a joke. I’ve been pretty happy all along with just simple food. Bacon and eggs every day for breakfast, a little HWC in my daily coffee, a big salad for lunch or just nibble on salami/deli meat, pickles/olives, a few ounces of cheese (usually for dessert) a week, and piles of veg with some meat and fat to make it taste even better for dinner, or soups/stews. It was cheap and easy and my health was the best ever.

    Reply
  5835. Bobbi Jo Woods |

    Sy Bernot – yes. On Amazon, Carolina Gold Nuggets and Chef Piggy Tail are all I buy. I think the brands are related, too. I can’t find other brands except those and the Lowrey’s ones. I haven’t tried the Lowrey’s kind, I have seen reviews and those are a brand some folks prefer.

    I like the kind I buy because even though I can easily get a big 3 oz bag at the dollar store, that’s about all I ever go there for anymore, plus, the bulk pellets make it so I can just pop the amount I want to make in the microwave one batch at a time, and not be tempted to eat a whole 3 oz. bag of the prepared ones (also, I find those bagged ones taste a little stale now that I’ve had the make at home kind)

    Reply
  5837. Bobbi Jo Woods |

    They get so much hotter in the jar, IDK how or why. I can only eat so many in a day lol

    I’ve taken to making salsa with them, putting them in eggs, etc.

    Reply
  5845. Jeb Hoge |

    Bobbi Jo Woods It sounds amazing and also (honestly) I have no idea how this qualifies as a healthier option than ANYTHING.

    I’m not hating, I just don’t get it.

    Reply
  5846. Bobbi Jo Woods |

    Oh and I used half butter/half bacon fat in the skillet, her recipe only called for butter. I suppose it could have gotten more browned if all I used was butter. Not sure how the hell her recipe’s photo is so golden and also has browning in the middle. Must be the honey her recipe used. I used a mix of erythritol/xylitol/stevia in mine, since honey is basically still sugar, to me.

    Reply
  5847. Bobbi Jo Woods |

    I am a diabetic in remission with a very high resistance to insulin. Starch and sugar are a no-go for us types. So pork rinds are my new “chips” when I want some.

    Also, if you’re interested in the science, here is some recommended reading:

    https://www.reddit.com/r/ketoscience/comments/7lbl0k/keto_science_readers_holiday_gift_guide_huge_list/

    Or viewing, since the above list is now no longer sorted by topic, but by author

    https://www.youtube.com/playlist?list=PLuOCYTZXw6HYl_57faBEoU4u_Ot2F4-yX

    Reply
  5848. Jeb Hoge |

    Bobbi Jo Woods Ah, okay, I understand what you’re saying. I’ve got a lot of people in my world who’re fad dieters but something that’s medically dictated is totally different.

    And I still think this sounds amazing.

    Reply
  5849. Bobbi Jo Woods |

    Aside from how keto espousers include things like avocados and coconut oil in everything, eating a moderate amount of animal protein (including its fat and organs) and whatever veggies we can forage (unnecessary, though I love to eat them) is about how humans thrived for many thousands of years. If anything’s a fad, it’s what western cultures consider “normal” dietary behavior ever since agriculture got to be a thing, which has only been a few decades, actually. Go figure.

    Also, if we’d have kept at it like that without Big Ag, Big Food, and the government intervening, it’s safe to say that most of us wouldn’t have to be on any diet for medical reasons. What I’m saying is, I got this way mostly because of what people consider “normal” eating these days. I find it humorous and ridiculous that low carb/whole food eating is what’s considered extreme and being outcast as faddish at best, dangerous or pseudoscience, at worst.

    Reply
  5850. Keith J Davies |

    Bobbi Jo Woods … and instituted at the request of the grain industry. The original ‘food pyramid’ basically left them out, until the creator was overruled and “6-11servings/day” was the recommended norm.

    Reply
  5852. Sy Bernot (Psybernaut) |

    Jeb Hoge

    I went the other way, I was hypoglycemic my body forgot how to burn it’s own fat stores for energy. If my body didn’t get a dose of sugar every so often I’d sugar crash and I don’t mean in a way you may think, I’d get disoriented, sweat profusely, hyperventilate, and die if I passed out before I could bring my blood sugar back up quickly.

    Both can be metabolic problems, what Bobbi Jo Woods and I have both done is retrain our bodies to process protein and fat before starch and sugar. I’m at the point where I eat almost a normal diet now but I still actively avoid things I can easily replace. Tortilla chips are the devil. 10 calories a piece, 2 carbs a chip, it’s not one of the better foods. A pork rind on the other hand is 6 calories and 0 carbs and they are mostly protein.

    I started replacing things years ago and I no longer have to carry hard candy in my pocket, I eat eggs and cheese and meat primarily but I still do have a thin slice of cake or a slice of bread once in awhile. I had my blood checked last week and every single number was in the nominal range. The things the world has told you about fat in your diet is a load of crap. Carbs and sugars are the things you should avoid.

    Bobbi Jo Woods I’ve never seen that youtube play list I have it cued up now.

    Reply
  5853. Bobbi Jo Woods |

    I tried to do semi-carnivore recently and I still had a hard time getting enough protein. I also felt extra-greasy and gross after basically grilling steaks and pork chops every day. The inflammation seemed like it went away totally, but I did not lose one pound and I missed vegetables. I’m also sure it raised my BG levels. I think I do better on less protein and more fat, for some reason. I was doing 16:8 intermittent fasting for over a year and found it to not only keep my weight stalled, I also recently read that skipping breakfast and exercising while fasted is what sumo wrestlers to do gain heft or maintain it. Yay me.

    So I think if I fast again, it will be for 24 hours to see how my BG does. It’s still very high and I’m worried because I hadn’t read it since December because I got tired of buying strips when the numbers were always the same and I felt fine (120-145 high fasting BG, 145-158 spike after meals, 110-120 rest of the time…and don’t forget I was always higher than most. My “lows” on insulin + Metformin would average about the same, without being low carb.

    I’ve got a physical and blood lab this week and I am going to ask doc to put me back on Metformin because I suspect either liver dumping syndrome or stress is what’s keeping my BG very high because it’s not from diet.

    Reply
  5854. Sy Bernot (Psybernaut) |

    I went to a “one meal a day” plan (search for panda liver study), All my calories come in between 3 and 9 PM I’m trying to tighten that up a little by just going to bed earlier but It seems to be working I’m consuming close to 2k cal a day and not gaining weight.

    Over the next couple months I’m going to replace a couple of meals a week with 700-1000 calorie dishes in the hopes that I’ll start shedding. I did one last week and it wasn’t too bad but I did cheat with 2 eggs the next morning but still kept the day under 2k. I also started tracking everything again and that is such a PITA, extra pat of butter but I only ate half it’s like the cosine of theta over 2 right?, I think weight management sucks because of all the math.

    I spent all of today breaking down all the protein for the rest of the week, spicy wings tomorrow, ribs on Tuesday, chicken snack on Wednesday and Thursday and Friday is all snacks (baked cheese, snausages, egg bites, bacon&cheese balls and maybe a bacon cheese burger if I feel like hitting the grill )

    Reply
  5858. Sy Bernot (Psybernaut) |

    Mix grated cheddar & cream cheese, 50/50 mix, roll in crispy bacon bits, refrigerate until time to eat.

    I make a fried one with peppers but it has eggs flour and panko, super simple though if you don’t mind frying. Could probably be made keto pretty easily. I like the fried ones better but the cold ones are easier to make and just less fuss.

    plus.google.com – It’s fry day and the secret ingredient is jalapenos! So I made Texas toothpic…

    Reply
  5864. Bobbi Jo Woods |

    Brett Trigg it was found in a few comments on a keto article I was reading and the article I was searching for was not at all related to your question and now I can’t find it

    Reply
  5874. Keith J Davies |

    Bobbi Jo Woods Smoke it, yes. Then it goes into the sauce — the recipe I use for chili, without the meat, actually turns out to be quite close to the recipe I use for barbecue sauce — to finish. Shred and add onions and peppers.

    I’ve already added a couple of onions… or at least, most of a couple of onions, the outside layers were a bit charred.

    Reply
  5879. Bobbi Jo Woods |

    Thew Raslletem Sorry, nope. If you read the recipe linked in the post you know I used to love always making it with beans but I am keto for medical reasons. Beans are not included in that. But I don’t miss them.

    Reply
  5880. Michael Wascher |

    The smoked paprika that I have is quite hot. Bought at a Piggly Wiggly in Alabama a while back (a store east of Mobile Bay, one of the nicest Piggly Wigglys I’ve ever been in).

    Reply
  5890. Michael Ireland |

    I’ve discovered over the years that i’m not a huge fan of Swiss cheeses. I’m not sure what it is … Maybe it’s that subtle bitterness. I dunno. These days I find myself using copious amounts if Asiago, though.

    I dunno why I’m telling you this, lol. Probably ‘cuz your quiche is making me hungry for cheesy goodness.

    Reply
  5891. Bobbi Jo Woods |

    I have a weird secret. If I use a combination of feta and another cheese, so it’s less strong and sort of a mix…like I’ll use mozzarella, Gouda, cheddar, or Swiss with it, and the two even each other out.

    Reply
  5892. Bobbi Jo Woods |

    Kelleigh E. it gets that way around the edges because I beat the shit out of the eggs until they’re completely foamy and when I pour them into the pie dish, it’s been greased with bacon fat, so it sizzles and crisps up a bit. I just throw leftover chopped bacon, chopped shallots, and sometimes mushrooms into the pie dish and microwave it while I’m beating the eggs with the heavy cream. Including the chopping and mixing and grating the cheese, the whole thing takes 15 minutes to get into the oven.

    Reply
  5894. C. Ryan |

    I didn’t discover Farmer’s and Havarti cheese until after i was at least 30yrs old. My favorites for eating cheese by itself.

    Reply
  5897. Michael Ireland |

    My wife and I go on little cheese adventures from time to time, and have discovered we both love Fruilano cheese. It’s Canadian if I remember right, shares some similarities with Havarti, but less of that hidden, underlying sharp edge.

    Farmer cheese I find to be a bit odd … Almost maybe too mild? Like squeezed lumps of cottage cheese. Probably would work great used in Poutine. LOL!

    As to the quiche tho, that sounds like a trick (the sneaky blend trick) I could sink my teeth into.

    Reply
  5899. Bobbi Jo Woods |

    I think there are two kinds of farmer cheese.

    The kind I had is really mild, comes in brick/block form, and isn’t too far off from Muenster. I know there is another kind of dry cottage cheese that comes in curds that’s also called farmer cheese. I have not had that kind.

    Reply
  5914. Heather Veronica Sawyer |

    that’s it. I’m adding more team members. I don’t care if it’s end times! If people are still blocking, I’m still adding.

    Goddamnit. Anybody that is down with soup can be in my club.

    Reply
  5916. Bobbi Jo Woods |

    C. Ryan I have seen it online, but no, I haven’t made it.

    I don’t know if it’s a regional thing but here, most people like to mix cream cheese with liverwurst or Braunschweiger and form into a ball and roll it in chives/parsley for crackers/veggies.

    Reply
  5919. Bobbi Jo Woods |

    Daniella this was my first try just throwing together what I had on hand for the spinach dip. Leeks were all that I was missing, they are almost always in the store brand dips here. I’m not sure why they include dill, might be a Minnesota thing. But until I put in a pinch of it, it seemed missing something. Then it tasted exactly like the deli stuff, except…better. Like, maybe theirs had sugar in it or something.

    Reply
  5921. Bobbi Jo Woods |

    Without the pine nuts, that’s the exact recipe I use, Daniella. Tahini and chickpeas, garlic, a little lemon + olive oil. Then I also add roasted red peppers, a little cayenne, a tiny bit of paprika and plenty of salt.

    Chickpeas are the same thing as garbanzos. We call them the latter in the north/midwest, and I think everywhere else + the south called them chickpeas (at least growing up, that’s what I learned)

    Reply
  5922. Bobbi Jo Woods |

    Daniella I like to use frozen in a pinch when I’m making a hot dish…souffle or casserole or something. But it’s not ideal to eat as is (IMO).

    Reply
  5923. Bobbi Jo Woods |

    OH! That’s interesting. There may be a slight variance, but I wouldn’t really notice much difference. But now that I think about it, one variety seems to yield a softer, more buttery bean once cooked, and the other is a bit drier and grittier, just a smidge.

    My original comment re: hating hummus made with beans has been edited to clarify bc I meant I’ve seen hummus made with white beans, black beans, etc. which I don’t consider to be hummus.

    Reply
  5928. Amanda HaleStorm |

    I do a variety of the dried beef/ cream cheese dip. It has some random herbs and spices, chives, and it is rolled into a ball over walnuts or whatever nut you’d like

    Reply
  5930. Bobbi Jo Woods |

    Olive oil mayo tasted horrible to me. Too strong. It’s better to use a neutral flavored oil – if you were halfway OK with olive, try not using extra-virgin, but the ultra light (almost clear) variety, or use avocado oil or liquid coconut oil (refined, unflavored–I just melt some for mine, but there is liquid coconut oil available, it’s different than MCT oil).

    Old school cooks recommend canola or regular vegetable oil, but I won’t because they are toxic and inflammatory. The three I mentioned above are my best recommendations. Avocado oil is becoming cheaper these days.

    Reply
  5931. dava stewart |

    Heh. I didn’t make anything that was even close to mayo and I didn’t taste it. I think my timing was off. I saw some relatively inexpensive avocado oil somewhere…I think it was Aldi. If I see it again I’ll pick it up. I like trying different oils for marinades and salad dressings and such.

    Reply
  5949. Bobbi Jo Woods |

    No, if you followed this collection, you’d know I still eat pizza.

    And I only started eating keto 2 1/2 years ago. So I ate regular pizza before.

    Reply
  5952. Bobbi Jo Woods |

    I don’t know

    I just don’t want to call it “8 eggs and heavy cream and salt and pepper and baking powder and herbs in a pan with cheese and ham and I put it in the oven”

    Several people chime in with this argument every time I post a crustless quiche, which I always bake in a glass pie pan

    I don’t ever use a crust because I’m low carb.

    I was told a frittata was fried and then baked (in a skillet).

    Reply
  5953. emilio g |

    what brand is the pan? i’ve ditched all my stovetop non-stick stuff, and i’m pretty handy with the cast iron, but i’ve been thinking about ceramic for eggs, cheese, and other things that can go horribly wrong.

    Reply
  5954. Bobbi Jo Woods |

    WHUT?!

    I make pizza all the time

    https://plus.google.com/+BobbiJoWoods/posts/evn4KGRML3M

    https://plus.google.com/+BobbiJoWoods/posts/cNYwuvWrHtr

    https://plus.google.com/+BobbiJoWoods/posts/HV8YWe7Mstp

    https://plus.google.com/+BobbiJoWoods/posts/Y6vsG6zKqBK

    https://plus.google.com/+BobbiJoWoods/posts/QPKmGtgH5bu

    https://plus.google.com/+BobbiJoWoods/posts/33PZfTwQgFJ

    https://plus.google.com/+BobbiJoWoods/posts/4qamYgfjmAk

    and

    https://plus.google.com/+BobbiJoWoods/posts/XwJGNTGsYH8

    and

    https://plus.google.com/+BobbiJoWoods/posts/Hn4SqH2xfCM

    Reply
  5956. emilio g |

    sweet, thanks! so many different names have popped up in a few years, and i’m not sure which are worth it. the WS store brand probably has its shit together, though.

    Reply
  5958. Bobbi Jo Woods |

    I’ve only had this pan since…August? But I have used it almost every day, even banged a couple metal utensils on it (I won’t do it again though). My mom has had those seen on TV ones for years and they’re still slick AF, I think she got them at Walmart. So you may have luck with that kind, for less.

    Reply
  5968. Bobbi Jo Woods |

    I make homemade ketchup…I should post the recipe to my site.

    I’ve only made meatloaf on keto once. It wasn’t great without bread crumbs. I like my homemade ketchup with eggs and on bunless burgers with mayo and mustard.

    Reply
  5977. Bobbi Jo Woods |

    Bethany Montgomery Van Doren-Smythe III if you don’t have any cloves, you could probably get away with it, but I found it’s a very small but important addition that makes Heinz flavor stand out from many others, and is missing from other homemade ketchup recipes that I could find. My recipe also uses a bit more onion powder.

    Reply
  5981. Bobbi Jo Woods |

    I have little frame of reference for that kind of dressing, aside from maybe one ladies’ luncheon at a hotel banquet hall. Isn’t it like a house dressing but with poppy seeds?

    The ebook has green goddess, a ranch-style buttermilk herb dressing, Mango habanero yogurt dressing which is great on taco salad, creamy chipotle dip, Greek tzatziki style dressing, and a few others in it. I am going to also publish my honey mustard dressing/dip one soon. But first, the French toast recipe is coming to the site.

    Reply
  5983. Bobbi Jo Woods |

    Hmm

    So I just looked it up and there are two camps on this. Every recipe I found either uses mayo as the base or buttermilk (subbing sour cream, since buttermilk is high in carbs). Which do you think you’d prefer? The rest of the recipe usually calls for white wine vinegar and sweetener of choice.

    Looks like people use this for spinach salad or as a fruit dip. I guess I mixed this up with peppercorn dressing in my head.

    Reply
  5986. Bobbi Jo Woods |

    Bethany Montgomery Van Doren-Smythe III OK so what I’d suggest is to take sour cream, mix it with a little lemon juice, and add your poppy seeds and some stevia or other sweetener, like Swerve, or whatever you usually use. Mix it up in a shaker jar or whisk with a stick blender and keep in the fridge for up to a week or so. I’ve never had this dressing, so I’d suggest you use measurements to your taste. Any spinach salad I’ve ever had either used balsamic vinaigrette or else hot bacon dressing.

    Reply
  5988. Bobbi Jo Woods |

    Interesting. I never thought of that, but I don’t miss actual bread. I think the reason I was attracted to this was because while it’s still mostly eggs, it’s different than the savory eggs I eat every day. Plus, I like that no flours are required. I’m trying to eat more animal products/protein, and less carb-y stuff.

    Reply
  5991. Bobbi Jo Woods |

    I hope you like it. I was skeptical but I was also setting my expectations very low. I’ve had a lot of “bread” or other replacement recipes basically just turn out awful. You try a recipe where the author is like, “OMG GUYS IT’S AN ENGLISH MUFFIN,” and I’m like, “OMG NO, IT’S JUST EGGS IN THE SHAPE OF AN ENGLISH MUFFIN.”

    Reply
  5994. Mary Bruno |

    Looks good! I’ll have to try it.
    I usually have the Keto pancakes with sugar-free maple syrup.

    Reply
  5997. Keith J Davies |

    Sure, I remember having some reasonably convenient options, but still nothing that was as straightforward as spreading some peanut butter on a piece of bread and going, or putting meat and cheese in a bun.

    Reply
  5999. Shar Banning |

    I dunno as a snack sometimes I’ll wrap a slice of ham around a baby cucumber and that’s way easier than spreading peanut butter on bread.

    Just putting meat and cheese in your mouth is easier than putting it in a bun and THEN your mouth…ijs.

    Bobbi Jo Woods i’d love to hear what your easy things are!

    Reply
  6000. Bobbi Jo Woods |

    I could smash some sliced pepperoni. I buy the pre-sliced stuff in the bag. It’s probably the worst thing I eat.

    I buy celery in bulk and cut it up, takes me a few secs to rip a stick off the bunch, rinse it and eat it.

    Olives, pickles, cheese. Cheese, cheese, cheese. Olives. Cheese.

    The other day, I had leftover roast beef slices, and I spread garlic & herb cream cheese and Dijon mustard on them and rolled them up, that was my lunch.

    Chicken broth/bullion cubes, now that it’s winter, is a nice way to get a hot and fast cup of something if I’m not hungry but need to warm up and also get some essential sodium. I add a dash of hot sauce or some parsley.

    Reply
  6001. Shar Banning |

    Oooh that’s smart with the bullion cubes. I was thinking of making a batch of bone broth with the latest rotisserie chicken we got but that’s a great idea for once that’s gone.

    Reply
  6002. Bobbi Jo Woods |

    Ham around a pickle is old-school!

    Roast turkey slices around a pickle is yummy, too.

    I also buy Margherita salami when it’s on sale at the deli for $4.99/lb. I’ll eat some with feta cheese, pepperoncini, olives.

    The smoked tuna in a pouch, when those are a buck each. I eat it right in the pouch with a fork. Sometimes sprinkle in some capers or lemon juice.

    Pistachios, pecan halves, pumpkin seeds, or walnuts. Macadamias, when I can afford them.

    Reply
  6003. Bobbi Jo Woods |

    Shar Banning I make bone broth all the time…still have 3 ziploc bags full of turkey bones here, even a handful is enough for me to make 6 quarts of broth (at least, the ones I have, the bird we had at Thanksgiving was 14 lbs).

    Reply
  6014. Gabrielle M. |

    I enjoy the leftover turkey more the next day than on Thanksgiving or Christmas.

    Dave makes a delicious smoked turkey in his smoker. He injected it with orange and cranberries this year. ( he used cherry wood in smoker ).

    I love turkey soup. It freezes well when the snow and winds start blustering in Jan/ Feb.

    Reply
  6018. Gabrielle M. |

    Bobbi Jo Woods You’d love what he makes in his smoker.

    His smoked meatloaf is addictive. He just made Brianna three loafs for her freezer at university.

    His smoked deviled eggs are equally delicious.

    Reply
  6020. Rikki Kuykendall |

    Bobbi Jo Woods first pulled pork, then pork scrambled eggs, then pork and stir fry vegetables, then pork with a vinegrette dressing on lettuce, and this mornin i had pork with mashed avocado on corn tortillas. Ive got about a small bowl left im going to feed my critters.

    Reply
  6021. Bobbi Jo Woods |

    I usually freeze pulled pork in its juices whenever I make a roast in the crock pot, because it makes so much. Then I have a bit on hand to thaw for bbq pork or carnitas in the skillet 🙂

    Reply
  6023. Jake Croston |

    I got a 20 lb full pork loin, (full pork loin, tenderloin, ribs, chops, random bits, and a bunch of bones) for .88/lb over New Years. Brined it all, and am cooking as wanted/needed. Big pot of pork stock made and cooked the tenderloin off. Will be porked out by the end of Feb.

    Reply
  6026. Bobbi Jo Woods |

    Kelleigh E. I think so. I just started making turkey gravy with meat in it and it didn’t thicken as much as I wanted. So I chopped and sauteed some onion, celery and threw those in, with some herbs and stuff (parsley, sage) and a little garlic powder and ground poultry seasonings. Then I added the cream at the end. Then it finally thickened lol. A typical cream soup recipe would use a flour roux or cornstarch slurry, but the Glucomannan powder that I used finally worked with the cream to thicken it into a nice creamy soup (glucomannan is ground up dry konjac root which is what’s used to make those low carb miracle noodles. it’s also a great substitute for corn starch & similar to xanthan gum. It has no flavor at all.

    Reply
  6027. Bobbi Jo Woods |

    Bethany Montgomery Thomas you sound like me. Variety is imporant to us to keep from being bored. I used to think that way about turkey until I was poor and needed to eat the meat, so I made it work. I’m sure I’ll get sick of it again soon, and just swap it for some other stuff. I always have something in the freezer because I stock up when meat goes on sale.

    Reply
    • bobbi jo woods |

      Hi Andrea

      I have added the info from MyFitnessPal to the post. Thanks!

  6031. Tina |

    Hi, how much would you said would be 1 serving…1 cup, 1/2 cup? How much? Trying to figure that out to be able to keep track of my net carbs when having this with a meal so I know how much to have.
    Thanks!
    P.S. – The Cole slaw is amazing!! Love this recipe for it!!

    Reply
    • bobbi jo woods |

      Hi Tina,

      Thanks for asking. The bagged shredded cabbage/coleslaw mixes are usually between 12 and 16 ounces, and one small head of cabbage makes 8-10 cups of shreds. Since 1 cup of shredded is 70 grams by weight, you could use that when measuring in the dry cabbage if you want to make 8 servings and use 8 cups of shreds. Whether or not you want to make 1 cup or 1/2 cup servings, it still is about 2.5 to 3 net carbs per serving.

      Hope that helps.

    • bobbi jo woods |

      Hi there!

      You can keep this in container with a lid in the fridge, like a jar, tub, or glass dish. I just pour mine into a recycled ketchup squirt bottle, once cool. I can’t say when it will spoil, but I have had some in my fridge for over 2 months. The vinegar keeps it pretty preserved.

  6035. Kevin graves |

    The Lasagna looks delicious. It however, is not Carnivore diet friendly.
    Let’s, yes, low carb, yes.

    Reply
    • bobbi jo woods |

      Thanks for the compliment, Kevin. Not sure if I made it clear enough, but all the ingredients in the recipe that aren’t animal-based would be optional for anyone who wanted this to be truly “carnivore-friendly.”

    • bobbi jo woods |

      Hi Patty

      Sorry I missed your comment until now. When I put this into MyFitnessPal ages ago I got 1 g net carb per serving, but it’s going to vary based on your ingredients and how much you use per serving. I don’t usually give this information out on recipes for those reasons. I don’t know why other people offer this info so commonly on recipes since it’s never a real guarantee.

    • bobbi jo woods |

      Hi Jackie, thank you for checking it out. I hope you like it! -BJW

    • bobbi jo woods |

      Sorry I am just now seeing this comment, Jessica. I hope you guys like them! -BJW

  6039. Erica Gardner |

    this is delicious jerky and super easy to make. My 12 yr old even loves it! I omitted the molasses since i didn’t have any and it was just as fantastic (i have actually had the original recipe made by BJ herself). My oven only goes as low as 170, and it took about 2 hrs for 3 rack’s with (i doubled the recipe). Bonus tip: i used my tortilla press to get these to a consistent thickness in case others have one to use.

    Reply
    • bobbi jo woods |

      That’s so awesome! I’m glad these worked out well for you. A tortilla press sounds like a really good idea. Thanks for the tip!

  6041. Lynn Savory |

    This sounds wonderful. I’m going to try this for both chicken and fish.

    I’m thinking this could be done in an air fryer too. Have you had any feedback on that method?

    Reply
    • bobbi jo woods |

      Hi Lynn

      Thanks for checking it out. I did try this for chicken – see the recipe notes, I have updated since I posted.

      As for your question, I already noted I don’t think it would be good for the air fryer but I don’t own one, so you may have to be the one to try it and let me know. Thanks

  6042. Jami Sorrento |

    Great ketchup recipe – super easy- tastes great and I add Frank’s hot sauce to give it a bit of a kick.

    Reply
  6043. Ellen Miller |

    I see coconut oil mentioned in the directions, but I did not see it in the ingredients. How much do you use?

    Reply
    • bobbi jo woods |

      Hi Ellen. Thanks for pointing that out. I fixed it.

      You shouldn’t need more than 1 tablespoon of the coconut oil. I did not use more than a teaspoon, but I was also using a very slick pan and trying to keep the fat low for a PSMF version.

      Hope you like the recipe!

  6044. Teresa GERLACH |

    You could try beating a pinch of cream of tartar into the egg whites. I know it helps hold whipped cream.

    Reply
  6046. Diane |

    Thanks for sharing! I got the Egg Wraps from Aldi and love them but not the price. I can’t wait to try this recipe out and save some money!

    Reply
    • bobbi jo woods |

      Thanks. I hope you like them, but I need to say these are just egg white wraps. I think the Aldi ones are made with whole eggs, so they are not going to be the same.

  6047. Anne Dalin |

    Aldi sells the Egglife egg white wraps. I’m hoping this recipe is close, so I can prepare them at home. We eat them a few times a week, sometimes 2x a day!!

    Reply
    • bobbi jo woods |

      This recipe was designed to not be close. They resemble almost exactly the product. I can barely tell the difference, and yes, I used Egglife wraps for awhile before making these on my own. If you read through my notes I even say this. I would not call something a copycat and have it be different. Good luck.

  6048. Jacky |

    Hi , where I live in France so I cant get egg white powder or understand how egg white powder would be important . What do you suggest as an alternative .

    Regards, Jacky

    Reply
    • bobbi jo woods |

      Hi Jacky,

      As far as I know, you should be able to find something called “meringue powder” or similar—and as long as the ingredient is basically nothing but 100% dried or powdered egg white, and no sugar, it should work fine.

      Good luck!

    • bobbi jo woods |

      Hi Morgan
      Some of the egg white powder/dried egg white products do use the name “egg white protein” in the labeling. As long as the ingredients are nothing but egg whites, you should be fine.

      I also listed the ones I’ve used (without any issues) in this post, under the “Notes” section: https://ketolish.us/recipes/psmf-bread-rolls/

    • bobbi jo woods |

      Hi. Although I personally don’t use whey protein powder anymore, yes, you could try using it. I have seen people report subpar results with it though.

  6052. Judy |

    Looks very interesting. I’m going to try this and your egglife wraps. I bought glucomannan a long time ago for a pizza crust. Just sitting there now.

    Really excited about trying your recipes with glucomannan. Any tips on using it would be appreciated.

    I think I found your site from Wes

    Reply
    • bobbi jo woods |

      Hi Judy

      Thanks! I hope you like the copycat egg life wraps!

      I have found a number of ways to use glucomannan, and I like it a lot. I use it as a substitute / swap in place of cornstarch, as well as instead of flour for sauces, soups, and gravies.

      The ratio I keep is 1/4 teaspoon to every 1 teaspoon of cornstarch called for in recipes.

      I never use glucomannan as a slurry, it will only gel up rapidly otherwise (this is fine for a pudding or something you’re going to whisk, though…some people have even made rice or noodles this way by pressing the semi-solid gel mixture through garlic press or pasta extruder tools, into simmering hot water—I have not tried this but there are several YouTube videos on making glucomannan noodles/rice this way).

      For thickening sauces, stews, gravies, or soups, I add it after the cooking is complete, turn off th heat, and finish by dusting it very finely over the surface (I sometimes use a small wire mesh strainer), then let the dish sit for a few moments, then whisk. I always start with 1/4 to 1/2 tsp and whisk. You run the risk of making it too thick otherwise.

      I have also added glucomannan to canned coconut milk + water + cocoa powder + dash of salt and vanilla, for egg-free chocolate pudding: Heat the milk 30 secs in a mason jar or 2-cup glass measuring cup, add rest of the ingredients, plus your sweetener and any other flavorings, then whisk or stick-blend, and chill until thick.

      When making stir-fry or other non-soup/stew dishes, just sprinkle the glucomannan over the sauteed ingredients in the pan before de-glazing, or before adding your sauce ingredients (broth, garlic, spices, vinegar, sweetener, etc.), then whisk thoroughly, cooking until heated through, then remove from heat and it will thicken even more before serving.

      It’s sort of the same application as with xanthan gum, but I find xanthan gum works best as an emulsifier for condiments and refrigerated things like my sugar-free “maple syrup” (Keto Sugar-Free Maple Syrup), Allulose simple syrup, homemade salad dressings, and sugar-free ketchup.

      Here are a few recipes that use glucomannan:
      Low Carb Biscuits & Gravy https://ketolish.us/recipes/low-carb-biscuits-sausage-gravy/

      Keto beef stew https://ketolish.us/recipes/keto-beef-stew/

      Pumpkin pie pudding https://ketolish.us/recipes/pumpkin-pie-pudding/

      Sugar-free zucchini relish (canning recipe) https://ketolish.us/recipes/sweet-spicy-zucchini-relish/

      Keto black pepper chicken https://ketolish.us/recipes/keto-black-pepper-chicken-psmf/

      Sugar-free fajita seasoning https://ketolish.us/recipes/sugar-free-fajita-seasoning/

      Keto egg foo young https://ketolish.us/recipes/keto-egg-foo-young-with-gravy-2/

      Sweet & spicy chicken stir-fry https://ketolish.us/recipes/sweet-spicy-chicken-stir-fry/

      Cheers & happy keto cooking!

  6053. Judy |

    I want to try this. Arthritis, and it’s hard for me to copy and paste your recipes. Do you have a print button? Thank you.

    I can’t wait to try this

    Reply
    • bobbi jo woods |

      Hi Judy

      I have now added a section at the bottom of the recipe posts, that says “Print – PDF – Email” (with printer icon, pdf icon, and envelope icon next to each option) so you can choose to print, download as PDF to save to your computer, or email a recipe to yourself or someone else. Hope that helps!

      Let me know how it goes with your egg wraps! Thanks

      -B.J.W.

  6054. Judy |

    I just subscribed!

    I have IBS-D, and can’t use Allulose or Erythritol.

    I wonder if you have tried the Allulose -stevia blend from Trader Joe’s. I’m just starting to get into PSMF breads, and am using the blend. The bread does brown some.

    Reply
    • bobbi jo woods |

      Hi Judy

      I have not used any blends. I will tell you that no matter what brand of Allulose you buy as of right now, the ingredient is still made by the same company (Tate & Lyle) so the only ones I suppose would be a problem in the bathroom would be blends OR you are perhaps consuming too much.

      I did notice a laxative effect when I started out using Allulose, it does not happen to me anymore unless I consume more than 3 TB in a day, so I don’t do that anymore. I add 2 tsp to my 16 oz tumbler of coffee with one drop of liquid sucralose or liquid stevia, and that is sweeter than 2 packets of Sweet-n-Low in one 8-oz diner cup of coffee, but then, our tastes do change after awhile)!

      I personally am probably going to stop using sucralose as well as stevia. I still have insulin resistance even though my BG is very well managed.

  6055. JULIE |

    Why is the egg white powder and the gum ingredient important to get a successful wrap?

    Reply
    • bobbi jo woods |

      Hi Julie

      Because without these two ingredients, it’s not going to work to create the copycat Egglife wrap.

      I tried it with just egg whites. Basically, the egg white powder helps fluff it up the mixture and sort of add dryness (like flour does) or else you wind up with a flat, wet egg white omelet. The xanthan gum helps to gel the mixture up a bit and emulsify it all together.

      Hope that helps!

    • bobbi jo woods |

      Hi Paula

      No, cream of tartar is used to help stiffen liquid egg whites in my other egg white bread recipe.

      You’re going to have to use egg white powder for this recipe to work. I listed all of the brands I’ve used, in the Notes section of my egg white bread/rolls recipe here:
      https://ketolish.us/recipes/psmf-bread-rolls/

      Hope that helps.

  6057. Darla |

    I haven’t tried the Egglife wraps ~ not available in my town.
    I am wanting to try the cinnamon wraps. Do you have a recipe for these?
    Thank you!

    Reply
  6058. Bobbie |

    Wonderful recipe. We switched out the green pepper with cauliflower that was on hand. Great way to use leftover ham.

    Reply
  6059. Judy |

    Can you please help me?
    I seem to overtake all my PSMF breads. With this, the seeds were burned and the rolls still looked white. So I baked it a bit longer. Then the rolls got too brown quickly! I left them in the oven with the door open. They flattened while cooling.
    It was such a disappointment, after all that work separating eggs.
    What am I doing wrong???

    Thank you so very much. Judy

    Reply
  6060. bobbi jo woods |

    Hi Judy

    Sorry to hear that. I would recommend only baking up to 4-5 minutes longer but once they turn golden, that’s it. If you’re not using Allulose, they will not brown that much, if at all and will still be done.

    I also recommend scooping the rolls and mounding them up as high as you possibly can, and then smooth them out without pushing down too much. OR using a silicone bun tray—the ones in the photos at the bottom of this recipe are “muffin top” style, Walfos brand on Amazon. They make a sort of thin hambuger bun style roll that you can slice fairly easily.

    Good luck!

    Reply
  6061. Judy |

    Tried 3 times, and this recipe isn’t working out for me. 🙁

    First time, used a small fry pan. Not big enough to turn it over.

    Second time, tried a large pan. Too big to turn.

    3rd time, medium sized nonstick pan. It’s an older pan and you didn’t say to use spray or oil. It stuck to the pan.

    Tried again, same pan. After scrubbing it clean. Used spray. It still stuck

    I don’t know how to make this so it would work. I will scramble to rest of the batter with oil tomorrow for breakfast. I give up.

    Unless you have suggestions…

    Reply
    • Natalie |

      If you turn your heat down to low/medium and wait a while the egg mixture should lift itself away from the pan, to my understanding. If you’re having to “unstick” it that side may not yet be done.

    • bobbi jo woods |

      Hi Natalie,

      That’s exactly what I did too. These are not very quick to make. Slow and easy does it.

  6062. Pamela |

    I first made these from Maria Emmerich’s recipe which called for 2T of gelatin. They were great but didn’t turn out too well. So I subbed the gelatin instead of xanthum gum just to see if it would work. And it did. I especially liked getting 7 wraps from your recipe and cooking them in the skillet worked way better than in the oven where some of the batter ran off and made them asymmetrical. Thanks so much.

    Reply
    • bobbi jo woods |

      Thanks for the tip, Pamela! Glad you liked it.

    • Tiyo |

      Did you use 2 Tbsp of gelatin in this recipe also? Instead of the 1/4 tsp gum? The egglife wraps are great to dehydrate in pieces for a crunchy snack!

  6063. Patricia |

    Have you tried to make “egglife noodles” with this recipe?
    (Once I find egg white powder, this recipe will be on my to-do this!)

    Reply
    • bobbi jo woods |

      Hi Patricia,

      No, I have not & probably won’t.

    • Sue |

      We make noodles out of these all the time! Cut them into strips and boil for a couple of minutes and bam! You have noodles! Best substitute I have ever had!

  6064. Sandy Knapp |

    Can I use Bob’s Red Mill Egg Replacer or is that something different?

    Reply
    • bobbi jo woods |

      Hi Sandy

      I’ve never heard of that product and it sounds more like flax egg, or vegan egg (both not appropriate for this, if I’m correct, and will not work). I only use eggs or dried powdered 100% egg whites.

      I also list the brands of egg white powder I’ve used (without any issues) in psmf bread/rolls recipe post, under the “Notes” section: https://ketolish.us/recipes/psmf-bread-rolls/

      As long as the ingredients are nothing but egg whites, you should be fine.

  6065. Benita |

    Does your Flaky Pie Crust contain coconut flour? it is not listed in the ingredients, but there was a question about it, whether ok to substitute almond flour for it or not. Please clarify, Thanks.

    Reply
    • bobbi jo woods |

      Thanks, Linda. I hope you do, and let us know how you liked it!

  6067. Paul |

    Can you use one cup of eggs with the yolks? I know this will not be a clone of egg life, but would this recipe still work?

    Reply
    • bobbi jo woods |

      Hi Paul, you’d have to try it yourself. That just sounds like an omelet to me. Not something I care to do.

    • bobbi jo woods |

      You’re going to basically wind up with an omelet. I wouldn’t recommend that if you’re looking to copy Egglife wraps, but you can certainly try it out. It’s not for me.

  6068. Kim |

    Thank you for this recipe, it is my go to for wraps, so easy! I love adding cinnamon and a sweetener and spreading peanut butter on them and rolling them up.

    Reply
    • bobbi jo woods |

      Absolutely can! I prefer to warm them up a bit, but to each their own! Note the section where you can keep them in the freezer, too. Just take them out and let them thaw on the counter for a bit before using.

    • bobbi jo woods |

      Hi Chelsea

      Whole egg powder would just make an omelet. It’s the egg white powder that is required to make the Egglife Copycat Egg White Wraps.

  6071. Bobbi |

    I was very surprised at how good this turned out. It gets even better after sitting a couple days. I put my ground pork rinds with the liquids in my food processor with the serrated metal blade which helped to grind down the pork rinds even finer. I made a half batch since I was afraid I would not like them, but I do like them very much! I even made a vanilla batch, which turned out quite well. However I did use a butter vanilla cake and cookie flavoring as I could smell the pork rinds and didn’t want pork rind flavor to come through. Again, they were even better the next day. Thanks for figuring this recipe out! I’m going to experiment with more flavors. I’m transitioning to fully carnivore right now, so it’s slim pickings flavor wise.

    Reply
    • bobbi jo woods |

      Hi Bobbi

      I’m glad you liked it! Sounds like vanilla butter was not ideal, I think I would not try that, the pork rinds seem to do better when using a stronger flavor profile, hence the cinnamon. I think maybe chocolate or caramel might be good? Or chocolate mint! Cool that you’re experimenting. Let me know what others you try and how they come out.

    • bobbi jo woods |

      Hi Ann

      The calcium water is created by combining water with the included packet of monocalcium phosphate powder and is required to activate Pomona’s Universal Pectin. I assume it helps to firm up/gel the final resulting jam/jelly. I am not the maker of the product, so you can find out more from Pomona’s Pectin site here.

  6074. Betsy Barnum |

    Hi BJ–Came to your page via link in Telegram. I’m very interested in your meals! Thanks for sharing what you eat and the ingredients. I especially like the chicken fajitas idea, since I have a lot of wonderful bell peppers from my CSA and need a way to make sure they get eaten! Thanks!

    Reply
  6075. Michelle |

    Look forward to trying this! The link was real helpful and we get the Beta Band tune at the end of the segment, FABULOUS!!

    Reply
  6076. bobbi jo woods |

    Hi Paul, sorry to just now get back to you on this. I have no order for your name or email. Did you order this for another person/under their name? Please email me at bjw@ketolish.us and let me know.

    Reply