Low Carb Avocado Series 1

by | Sep 20, 2013 | High Fat Diet, High Protein Diet, Low carb diet | 0 comments

Low Carb Avocado is a multiseries step by step pictured guide on how to create wonderful low carb dishes using avocado.

Here is the first series of compilation that will give your low carb diet more delicious and easy options to choose from.

Happy low carb cooking!

Avocado Cheesy Tarts

Get ready to make a delicious and fun to do cheesy tarts that you will enjoy eating with the whole family.

SAM_9339

Nutrition Facts:

Energy | 2016 kcal 105%

Protein | 114 g 204%

Carbs | 15.9 g 12%

Fiber | 4.7 g 16%

Click here to download the complete recipe guide

Avocado and Ham Egg Wraps

This dish will definitely start your day right. The creaminess of the avocado compliments the ham and egg. A perfect, easy yet delicious breakfast treat!

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Nutrition Facts:

Energy | 638.5 kcal 33%

Protein | 26.0 g 46%

Carbs | 18.4 g 14%

Fiber | 13.5 g 45%

Click here to download the complete recipe guide 

Avocado Boats with Cream Dory Ceviche

This is an easy and great home made sushi dish for entertaining your friends without sacrificing your low carb diet regime.

SAM_9832

Nutrition Facts:

Energy | 256.8 kcal 13%

Protein | 14.5 g 26%

Carbs | 20.1 g 15%

Fiber | 7.4 g 25%

Click here to download the complete recipe guide 

Avocado Egg Roll

An exotic low carb dish that is crispy and creamy at the same time. The flavors will explode in your mouth with every bite.

SAM_9134

Nutrition Facts:

Energy | 141.4 kcal 7%

Protein | 5.3 g 9%

Carbs | 9.5 g 7%

Fiber | 4.2 g 14%

Click here to download the complete recipe guide

Avocado Castles

Each bite of this unique dish is superbly creamy, rich and full of flavor. It takes only minutes to prepare, yet has a sophisticated and delicious taste.

SAM_9629

Nutrition Facts:

Energy | 323.1 kcal 17%

Protein | 23.2 g 41%

Carbs | 17.4 g 13%

Fiber | 10.0 g 33%

Click here to download the complete recipe guide 

Avocado Dugouts

A perfect dinner party treat oozing with flavor and goodness. This dish goes really nicely with a smoked salmon.

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Nutrition Facts:

Energy | 713.6 kcal 37%

Protein | 43.3 g 77%

Carbs | 23.5 g 18%

Fiber | 10.2 g 34%

Click here to download the complete recipe guide

Cheesy Beef Cutlet With Avocado Dip

Nothing can beat this delicious avocado and beef recipe! These restaurant-style cheesy beef cutlets with avocado dip will surely please a crowd.

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Nutrition Facts:

Energy | 1685.6 kcal 88%

Protein | 119.6 g 214%

Carbs | 16.4 g 13%

Fiber | 6.8 g 23%

Click here to download the complete recipe guide

Ham and Avocado Deviled Eggs

A perfect delicious appetizer or snack that you will enjoy with your kids instead of the unhealthy fast foods around.

SAM_7815

Nutrition Facts:

Energy | 672.0 kcal 35%

Protein | 51.3 g 92%

Carbs | 20.6 g 16%

Fiber | 6.8 g 23%

Click here to download the complete recipe guide 

Pan Fried Rabbit Fish In Avocado Butter

With the crispiness of the fish and the melting combination of the avocado butter, this dish will surely be a special dinner treat for you and your whole family.

SAM_8460

Nutrition Facts:

Energy | 747.3 kcal 39%

Protein | 79.1 g 141%

Carbs | 11.7 g 9%

Fiber | 5.6 g 19%

Click here to download the complete recipe guide

Grilled Cream Dory with Avocado Salsa

Serve this delicious and easy to make dish on your next party at home and your fiends will definitely ask for more.

SAM_9720

Nutrition Facts:

Energy | 394.6 kcal 21%

Protein | 57.7 g 103%

Carbs | 11.9 g 9%

Fiber | 5.4 g 18%

Click here to download the complete recipe guide

Watch out for more delicious low carb avocado dish on our next series.

Spare Ribs in Masala Sauce

by | Sep 2, 2013 | Diet, High Fat Diet, High Protein Diet, Low carb diet | 0 comments

This Menu is for 6 to 10 people. It is suitable for people on ALL stage of a low carb Program.

Spare-Ribs-in-Masala-Sauce

Ingredients

2 Racks or 3kg Spare Ribs or chops of pork (ask your butcher to cut the meat into single rib portions)
2 heaped tablespoons of parsley
3 tablespoons of oil
2 cloves of garlic, crushed
1 level tspn of ground fennel
Quarter pint (125ml) of fresh orange juice
Quarter pint (125ml) of chicken stock
3 tablespoons or 50ml masala wine
Salt & pepper to taste

Directions

Rub over each of the ribs with crushed garlic, mix together the parsley and fennel and rub that into the ribs, and then pepper each side of the ribs thoroughly.

Heat the oil in the pan and cook the ribs on both sides until pale brown.

Pour over the stock and then the orange juice, and add in the masala.

Transfer everything into a heatproof oven dish, and cook in the centre of a pre-heated oven at 180°C or Gas Mark 4 for 45 minutes.

Putting it together

When finished, transfer the ribs to your serving dish, skimming off some of the fat from the juices and pour the rest of the juice over the meat.

Garnish with very thinly sliced segments of orange.

This dish goes very well with fried cauliflower and broccoli, or your favorite seasonal vegetables.

Nutritional Value per Serving

Protein 116.2 g               Carbs 5.0 g

Fiber 0.3 g                          Fat 178.0 g

Here’s the link for more delicious and easy to cook FREE low carb recipes

Trader Joe’s Grass Fed Beef

by | Feb 21, 2013 | Food Choices, High Protein Diet, Low carb diet, Meat Products, Natural food | 0 comments

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Grass fed beef can seem to be a bit tougher simply because these animals take longer to get to their butchered weight and as you have discovered they don’t carry as much fat.

As the others have suggested cooking slowly and with extra fat is probably one of the simplest ways of ensuring that the meat is tender when you eat it.

If you like your meat underdone then steaks can also be cooked in the European way flash fried very quickly either side. It’s only when you cook the meat right through that you will find it starts to get tough as a general rule.

Tenderizing the meat using a marinade is also something you can do. A very simple marinade is to mix together a cup of vinegar, a cup of water and 3 teaspoons of bicarbonate of soda and just let the meat marinate in that for at least an hour before cooking as gently as possible.

Lastly a tenderization or tenderizing hammer will work wonders as it will tend to break down the longer fibers in  grass fed beef or any grass fed meat come to that and allow you to enjoy your food without having to cut it with a chainsaw.

Hope that helps,

Mark

This is the copy of the comment I made on a forum post about grass fed beef

Grass Fed Beef

by | Jan 30, 2013 | Food Choices, High Protein Diet, Meat Products | 0 comments

A recent comment that I made on a lowcarber forum post about naturally fed beef

 

JoreyTK’s post:

Hey all,

I asked a local farmer if their cattle are grass finished. I’m pretty clueless about cattle raising but is this basically just as nutrient devoid as the supermarket meats?

 

My comment:

Great question JoreyTK and a super response from Jacki too.

From my perspective there are really two different criteria that needed to be looked at whenever we buy beef. The first thing are the animals fed natural food as opposed to food that is laced with antibiotics, hormones and other drugs and is it GM free? Generally speaking if those criteria are met then the meat product is usually pretty good simply because any farmer who is willing to go the extra mile not to use drugs and hormones and to ensure their feed is GMO-free will tend to take care of their animals far more conscientiously than those brought up on vast feedlots.

Whether or not they are finished on grass or corn fed or any other type of grain for that matter, as Jacki has said, will affect how quickly they come to kill weight and that will obviously  affect in many ways both the texture and the taste  as well as the look of the meat as well.

Then there is a third option for finishing cows off and that’s one they use quite extensively in Europe which is once the  growing season has stopped the cattle are transitioned on to silage which if you don’t know about it is fermented grass. This has the advantage of retaining a much larger proportion of all the good stuff, the nutrients as compared to say, dried hay or something like that.

Another popular feed in Europe is also root crops such as turnips, carrots parsnips, sugar beets and even sweet potatoes. Kale is also a very popular hereabout and it seems to last in the field quite well where the farmers will allow the cattle to strip graze it progressively each day.

So even though there may not be grass growing through the winter where you live, farmers do have a choice to feed their cattle in as natural a way as possible according to the resources they’ve got at hand. Whether they’re finished on grass, whether they’re finished on corn or whether they’re finished on solid or kale or whatever, the key issue for me is more is it natural and free of drugs and other additives that I just don’t want passed on to me through the meat I eat. The rest is really just more of a question of taste.

Cheers,

Mark

What should I be aiming for?

by | Jan 22, 2013 | High Protein Diet, Low carb diet | 0 comments

Another post at forum.lowcarber.org that I have replied on about protein

 

Catherine wrote:

I put my average day’s diet into Fitday.com and found that I am eating 79% fat, 9% carbs and 12% protein.

What should I be aiming for?

 

I answered:

Hi Catherine,

As Liz53 has already said, this is an interesting question and I don’t think we will be the last people who are surprised how little protein there is in the protein foods that we eat. Most meats seem to be around about 20 to 25 grms of protein per 100 grms of food eaten or, if you’re old school, that will be 1 oz in 4 is protein. I find this is quite a useful rule of thumb as it provides a quick ready reckoner to make sure I eat enough protein each day.

Eggs by the way gives us around about 12 grams of protein each so they are ever useful for topping up your protein count if you think you’re a bit low and whilst many of us may take cheese for fat, it too has about 12% protein.

All these little things add up and just clarify for Whofan, yes your 4-oz steak will only be about 1 oz of protein in total as more than half of it is actually water and the rest is mainly fat.

Hope that helps,

Mark

What is your “go to meal”

by | Jan 10, 2013 | Food Choices, High Protein Diet, Low carb diet, Meat Products | 0 comments

Here is a copy of the post on fattoskinny.net that I have responded to regarding meal choices

jetfans’ go-to meal:

What is your “go to Meal ” when you have time to make.
mine is:
Friend eggplant and chicken.
I season the eggplant, with several spices: salt, garlic pepper and hot pepper. then fry it, until it becomes soft.
Now for the chicken: One chicken breast cut into cubes, seasoned with all above spices,  and cooked the same way.
Then I mixed the two together and enjoy. Kind of like a mid. east dish  
Taste really good.

My go-to meal:

After reading through this topic for only two or three minutes, I wasn’t sure whether I should comment or go on and start cooking. But I guess that’s the problem when you read a topic like this just before lunchtime.

But seriously, my go-to meal is quite often bacon and eggs. Plain and simple or sometimes I put cheese on top of the bacon which is equally delicious.

Mmmmnnn….. now I really am going to have to start cooking.

Cheers,

Mark