I usually struggle to get my kids to eat pork, unless it’s bacon or sausage of course! I love pork chops and pork steaks but haven’t really found that magic way of cooking them that everyone loved! I tried this recipe tonight and it was REALLY well received by all!
- 1/4 cup butter
- 1/4 cup soy sauce
- 1 bunch green onions, chopped
- 2 cloves garlic, minced
- 6 pork steaks
I used 2 really large pork shoulder steaks and reduced the extra liquid after cooking and we used it as a gravy. YUM!!!
Melt butter in large deep sided skillet, mix in soy sauce, sautée the green onions and garlic until just browned.
Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 145 degrees F (63 degrees C).
I made two mistakes yesterday. Let’s start with the obvious one, I committed Skin Care sin number one and went to bed with all my makeup on 😂 (You thought it was going to be about the hair didn’t you, that’s some priceless bed head) I’m sure my skin will forgive me this once, check out that mascara though, I’m a stomach sleeper and there’s no smeared, smudged black all over my eyes and cheeks! Yes!
Anyway, the real lesson learned from yesterday. I got hit with a really severe headache while out shopping Friday afternoon, I still needed to function for some things we had planned so I made it home and took ibuprofen, applied some peppermint oil and had some coffee. Those three together usually help bring me out of a bad headache (they didn’t really touch it). But because I was frazzled and also super hungry I also started snacking. On, you guessed it… carbs. Then we ordered pizza for dinner 🍕 hey I’m giving myself credit here for going for the thin crust. And then I had birthday cake that night.
On any given day, none of these things alone would have been too horribly detrimental, but all of it together after being very strict with my carbs this week meant I woke up feeling like an absolute mess. I literally felt hung over. Bloated and miserable stomach, groggy and in a REALLY bad mood.
How many more time will I need to “mess up” before I learn permanently that my body just needs to be away from carbs. Like, totally away from them! I guess all life lessons take time for us to learn!
Back on it today tracking my digestible carbs to be sure I’m staying under my target 🎯 and because I believe there’s a positive in every situation I am ending with that. I am proud of myself that I am right back on it the next day rather than crashing and being depressed about my mistake and eating poorly for several days. That’s a huge win!
This one was a surprise!!! It looked interesting to me so I made it as a side to pork chops and it was really good! Husband loved it and one out of two kids approved. I’ll take that! Adding this to my LCHF recipe stash! I forgot to take my own photo so this is the one from the website I originally got the recipe! DoetDoctor.com
Ingredients For 4 large servings
2 lbs green cabbage
2 garlic cloves
3¼ oz. butter
1¼ cups heavy whipping cream
5 1⁄3 tablespoons sour cream or crème fraiche
1⁄3 lb cream cheese
1 tablespoon ranch seasoning
1 teaspoon salt
1 pinch ground black pepper
1⁄3 lb shredded cheese
Preheat the oven to 400°F (200°C). Shred onion, garlic and green cabbage with a sharp knife or a mandolin slicer, or in a food processor.
Heat a large frying pan and add butter. Sauté the vegetables soft for 10 minutes without letting them turn brown.
Add heavy cream, sour cream, cream cheese and spices. Stir thoroughly and let simmer for another 5–10 minutes.
Pour into a baking dish. Sprinkle the cheese on top and bake for 20 minutes.
Staying “on the wagon” has always been my struggle. Always. I struggle with emotional eating (don’t most of us?) when things get stressful for me it’s hard to not turn to food. I am 10 pounds down in 3 weeks, I must be real with myself and see that as a positive rather than dwelling on the fact that the last few days have been a struggle. Tomorrow is a new day and all of that, right? All I can do it try each day to do better than the last. Despite some wobbles I have still kept completely clear of bread, candy, sweets and pop. That is an accomplishment worth celebrating! Keeping it positive!
On January 27, 2017 I started a journey with food that I whole heatedly believe will not just change my life but save it.
Here’s my history. I have battled obesity my entire adult life and been overweight since I was a child. I have also struggled with depression and anxiety. The depression, at times has been very deep and the anxiety can be completely consuming of any energy. I have lost weight in the past and always found the most success with “low carb” style diet plans. I’ve done “medical” clinical style weight loss programs, online plans, books, joined gyms & fitness centers, been there done there with a lot of it. One thing always remains the same. At some point I “fall off the wagon” and then the binge eating starts again, I start getting hunger cravings and I crash & burn, this usually results in me gaining back all the weight I just lost plus a little. Yep, textbook yo-yo. I would get so depressed that I was a failure, why can’t I just stick with it, what is wrong with me? Why does food control me so much!?
Well … I truly believe it’s not totally my fault. It’s sugar. Continue reading “9 Days and Counting”
Going strict low carb means traditional bread is something I can not have on a daily basis. I am mostly OK with that, but there are times when I just want a sandwich or one of my favorites, a tuna melt. I found this Oopsie Bread recipe on DietDoctor.com and we love it! It definitely works well for tuna melts, at this point in the journey that’s honestly all we have used them for! I am sure this will be a favorite recipe though going forward!
Recipe (6 oopsie breads)
4oz. cream cheese (best if softened)
1 pinch salt
1/2 tablespoon ground psyllium husk powder
1/2 teaspoon baking powder
- Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
- Whip egg whites together with sale until very stiff. You want to be able to turn the bowl over without the egg whites moving.
- Mix the egg yolks and the cream cheese well. Add the psyllium husk and baking powder. (optional but makes them much more like typical bread)
- Gently fold the egg whites into the egg yolk mixture, try to keep the air in the egg whites.
- Drop 6 large or 8 smaller oopsies onto a parchment paper lines baking tray.
- Bake in the middle of the oven at 150° C (300° F) for about 25 minutes, or until they turn golden. I have to watch mine and they are usually done around the 20 minute mark.
Original recipe source: https://www.dietdoctor.com/recipes/oopsie-bread
Here’s my daughter and I making some Oopsie bread on Feb 3, 2017
Two kids, one picky eater. Not too bad for odds I guess. My son is not a fan of tuna. My daughter would eat it every day. I can sometimes get my son to eat it if we make it like this!
Tuna melts have been a go-to lunch for us for a long time, we have recently introduced the Oopsie Bread as a base and now they’re even healthier for us!
Recipe (if you can call it a recipe, we never use specific measurements on these)
- Combine tuna, mayo, a bit of Dijon mustard & a splash of lemon juice with chopped celery.
- Start with Oopsie Bread base. (Recipe Here.)
- Layer on some spinach and a generous scoop of the tuna salad.
- Top with chopped tomatoes and cucumbers, sprinkle generously with shredded cheese. (A mixture of extra strong white cheddar and cheddar jack is our favorite!)
- Bake in the top of a 350° oven until cheese is melted and starting to bubble but watch the Oopsie breads to make sure they don’t burn.
- Serve with extra spinach or other greens and a drizzle of olive oil and lemon juice or your favorite dressing!
My Daughter and I making our low carb tuna melts on Feb 3, 2017