All posts by lowcarbAdmin

06Apr/19

Getting Started

Getting Started NOTE: WE WILL ALWAYS KEEP THIS POST PINNED TO THE TOP SINCE WE GET MORE REQUESTS FOR THIS THAN ANY OTHER. So be sure to look immediately below for more RECENT posts! When my husband and I started this journey, we used Atkins for our foods and our online free tracker because at the time we just weren’t that familiar with Keto yet. We learned that Atkins is basically the grandfather of Keto and it was easy to use both as references, still is. So I am linking both food lists / meal plans for the first two Read More ...
27Mar/20

Gen Carbers

Gen Carbers The following is personal opinion based on research, personal experience, and lots of inner prayerful reflection. So please take it as such. We are Boomers. Our daughter is  Gen X. Followed by Millennials. And then our granddaughter is considered Gen Z. Every generation seems to have its own designated label. There is a generational identifier that actually crosses all those barriers. Gen Carb. In the last several decades we have watched ALL our nation’s generations battle the same health issues, many of which can be traced back to the escalation of one thing: carbohydrates (a/k/a SUGAR after broken Read More ...
25Mar/20

A day in the life of a quarantined Keto-er

A day in the life of a quarantined Keto-er Well, not exactly “quarantined,” but rather “sheltered-in-place.” But you all know what I mean. When I stopped to think about it, this is a pretty accurate account of how my day went yesterday. It was a GOOD day! So I think I may just repeat a lot of it today. Especially the coffee, Word, and napping parts. KETO ON, my friends…no matter what! Have coffee and the Word. Lots of coffee, and lots of thinking about the Word I was listening to on my Tablet while I coudn’t sleep the night Read More ...
20Mar/20

Survival on the banks of the Eleven Point River

Survival on the banks of the Eleven Point River Staying home during the COVID-19 outbreak in the name of “survival” brought to mind another time we voluntarily decided to “quarantine” ourselves in the mid 1970s. For a very different reason. We were traveling full-time in the ministry, with a toddler in a 28-foot Airstream travel trailer, and felt we needed a little vacation. From both. Since my family lived in the deep boonies of southeast Missouri, we decided to head there and use the services of grandparents as babysitters, who were only too happy to spend time with a granddaughter Read More ...
14Mar/20

Country Fried (Chicken Fried) Steak and Gravy

Country Fried (Chicken Fried) Steak and Gravy Makes 1 serving INGREDIENTS Steak (in one skillet…cast iron is best) 1 cubed steak, at least 6 to 8 oz. Ground Redmond Real Salt Ground black pepper Onion powder to taste (optional) Bacon grease (approx. 3 TBSP) & 1 to 2 TBSP grass-fed butter 1 egg, beaten (in one shallow bowl) ¾ cup finely ground pork rinds (in separate shallow bowl) Gravy in separate skillet (cast iron if you have it) 1 TBSP (approx) bacon grease Ground Redmond Real Salt Ground black pepper 1/2 TBSP coconut flour 1/3 to ½ cup unsweetened almond Read More ...
13Feb/20

Scalloped Turnips

Scalloped Turnips Serves 12 INGREDIENTS 4 tablespoons unsalted butter, divided 1/2 cup minced onion (or onion powder for fewer carbs) 1 tablespoon minced fresh thyme 8 ounces cream cheese 1 cup heavy cream 1 teaspoon salt 1/4 teaspoon pepper 4 cups peeled and thinly sliced turnips (about 6 small/medium turnips) INSTRUCTIONS 1. Preheat oven to 350° F. 3. Heat one tablespoon butter in a 10.5″ cast iron skillet over medium heat. Add in the onion and thyme, cook stirring frequently about 5 minutes until softened and starting to brown, then put in a small bowl and set aside. 4. In Read More ...
13Feb/20

Cauliflower Mash That’s Foolproof

Cauliflower Mash That’s Foolproof Makes 4 to 6 servings INGREDIENTS 2 10-oz pkgs Birds Eye Veggie Made Steamfresh© Riced Cauliflower (or another brand of plain riced cauliflower if you can’t find Birds Eye) 2 TBSP room-temp butter 1/3 cup heavy cream, heated in microwave until very warm Salt & pepper to taste INSTRUCTIONS 1. Cook each pkg of cauliflower in microwave separately, according to directions on pkg as cooking both pkgs together do not get completely hot enough (I cook mine 4-1/2 minutes each pkg) 2. Put both into food processor, add salt, pepper, and softened butter. While processing on Read More ...
20Jan/20

Turnip “Potato” Soup

Turnip “Potato” Soup Makes 4-6 servings Credit to Low Carb JC Facebook Group Member Kathy Hurley INGREDIENTS 1 32-oz box chicken broth or cooking stock 4-5 small turnips, diced into small pieces 1 TBSP butter 2-3 oz cream cheese cut into cubes 3 or 4 sliced large white or baby bella mushrooms ¼ cup diced onion 1 tsp onion powder ½ tsp garlic powder *Sea salt & black pepper to taste (may decrease salt if also using celery salt) 1 cup heavy cream *Additions I made for our own taste preferences: 1 TBSP celery flakes *½ tsp celery salt About Read More ...
15Jan/20

Cooking Keto: you don’t have to be a chef

Cooking Keto: you don’t have to be a chef Do you love to cook? If so, that’s really a plus if you go Keto. But it’s not an absolute requirement. It could be that when you discover food can be your friend instead of an enemy that’s out to destroy and make you unhappy, you may even develop an affinity for spending time with it in your own kitchen. Keto is not hard, really. It’s back to basics. Meats and fish. Healthy fats in which to cook those meats and fish. Some veggies. Eggs. Eventually berries and nuts. And for Read More ...
16Dec/19

Lasagna

Lasagna INGREDIENTS 2 TBSP olive oil 1 tsp onion powder 2 cloves garlic, minced ¾ lb (12 oz) Johnsonville mild ground Italian sausage (weigh, as it does affect carb count) ¾ lb (12 oz) 80/20% ground beef (again, weigh it for protein macros) ½ of a 24-oz jar of Rao’s Tomato Basil Sauce 16 oz container of cottage cheese (ricotta would be lower carb, but we don’t like it) 1 egg ½ tsp sea salt ½ lb deli sliced chicken breast (turkey is ok, but chicken is more noodle-sized slices). Deli will slice to your preferred thickness…not too thick, but Read More ...