Potsticker Asian Meatball Soup w/Shiritake

Courtesy of I Breathe I'm Hungry, I bring you Potsticker Asian Meatball Soup w/Shiritake. This is her recipe and instructions to the T. The only thing I am changing is the almond flour in the meat balls.

For the meatballs:

• 1 lb ground pork (or turkey)
• 1 egg
• ⅓ cup almond flour (I am going to leave this out to lower carbs)
• 1 tsp minced ginger
• ⅓ cup chopped scallions
• 1 Tbsp gluten free soy sauce
• ½ tsp garlic powder
• ½ tsp kosher salt

For the broth:

• 1 tsp sesame oil
• 2 Tbsp minced ginger
• 1 tsp minced garlic
• 32 oz (4 cups) chicken broth
• 2 cups water
• 1 Tbsp gluten free soy sauce see example
• 1 Tbsp fish sauce see example
• ½ tsp red pepper flakes
• ½ tsp kosher salt

To assemble the soup:

• 3 cups shiratake noodles, drained and rinsed see example
• 2 cups shredded Napa cabbage
• ¼ cup radish sticks
• ¼ cup shredded carrot
• ½ cup chopped scallions
• ½ cup chopped cilantro
• 6 lime wedges

Instructions

For the meatballs:

1. Combine all of the meatballs in a medium bowl and mix thoroughly. Form into 24 bite-sized meatballs and place on a baking sheet. Bake at 375 degrees (F) for 12 minutes or until cooked through.

For the broth:

1. In a medium saucepan heat the sesame oil and add the minced garlic and ginger. Cook for about 1 minute or until fragrant and sizzling. Add the chicken broth, water, soy sauce, fish sauce, red pepper flakes, and salt. Bring to a boil and simmer for at least 10 minutes. Strain the broth to remove the solids and add back to the pan. Taste and adjust seasoning to your preference. Bring to a boil right before serving.

To assemble the soup:

1. Place about ½ cup shiratake noodles in a soup bowl. Top with four meatballs, a handful of cabbage, and a pinch of radish, carrot, scallions, and cilantro. Ladle about 1 cup of very HOT broth into the bowl. Wait about 2 minutes for the ingredients to heat through, squeeze a lime wedge over it and serve.

Notes

I'm giving you the nutrition info broken down by components in case you want to customize this recipe further.

Approximate nutrition information:

4 meatballs: 203 calories, 15g fat, 1g net carbs, 16g protein

1 cup broth: 23 calories, 1g fat, 1.5g net carbs, 1g protein

Noodles and veg as written above: 15 calories, 0g fat, 2g net carbs, 0g protein

Recipe as written totals: 241 calories, 16g fat, 4.5g net carbs, 17g protein

My long lost beautiful blog!

Oh my long lost blog. I can't believe I haven't been here in over a year. Da Hell?
I feel like a big old fatty so I have to get it together. No more BS. Seriously. If I say it out loud maybe I will do it. This last year was really really trying for me. I fell back into a serious depression that I thought I would never see again, but there I was. I've kind of just tried to make it through day by day. Anyone with depression and anxiety should get where I'm coming from. I tried to go on medication (yet again) to no avail. I tried therapy (again) to no avail. So, self preservation mode I went. And 279 pounds here I am. But I'm alive and I've managed to pull myself out of the depression I was in. My anxiety has gotten better as well. So now it is time. Time to take care of myself. Time to get back the person I know I am and was so proud to be. So time to be accountable.

October 18,2016:

My goals for this week are:
No food after 8:30pm (I go to bed about 11)
Fairly close to 0 carbs
No Dairy

I'm going to figure my menu out and I'll try to post it as much as I can.

Witches Brew-Not To Eat, To Smell!

 Original Link-Witches Brew

Witches Brew

1 apple

1 orange

1 lemon

2 T whole allspice

2 T whole cloves

4 cinnamon sticks

Slice fruit into rings. Don't worry about peels, seed, cores, etc. Place all ingrdients into a crock-pot. Fill with water. Simmer on low. Refill with water as needed.  Be careful not let the water get too low.

Making this tonight!

My Notes:I made this last night. I added a pear as well, and used a ton more spices, and honestly, it smelled good, and it filled my kitchen and kind of my living room, but it wasn't as strong as I had hoped.

10/13/14-Ok, I'm using a huge pot on my stove, and I've figured out I need 2 whole pieces of each fruit to get that smell. Also,my pot has to be really full of water or the smell isn't nearly as strong.  

Easy Peasy Sandwich Thins-LC & GF

These sandwich thins are very versatile. Can be used as sandwich thins, pizza crust, or crackers. Simple and quick to make. You will need a muffin top pan or two for this one.

Ingredients:
1 C Kraft Grated Parmesan
4 Eggs
2 level scoops Syntrax Nectar Unflavored Medical Whey Protein (you need to adjust your cals/carbs according to what protein powder you use, this only has 40cals/0g carbs per scoop)
1tsp glucomannan powder
1/2 tsp granulated garlic
1/2 tsp onion powder
1/4tsp Kernal Season's Butter popcorn seasoning (they have many flavors, I made some with nacho cheese powder and they were delicious)













Pre-heat oven to 400*.

Spray muffin top pan well with coconut oil spray or any cooking spray.

Mix all ingredients except glucomannan powder in a mixer on high for 3-4 minutes. Slowly sprinkle in the glucomannan powder while it is mixing to make sure it is evenly distributed and mixed well. Put 1 tbsp of mixture into each muffin top cup and shake the pan around until it's covered pretty evenly.

Bake at 400* for 8 minutes. They will brown on the bottom, and should slide right out and be crispy and very thin, but not break. They should be pretty sturdy.



I got 15 total thins from this recipe. Can be kept on countertop for a while (not sure how long, just made a batch last night).



I used it for buns for my turkey burger, can also be used for mini pizza crust, or sandwiches, or even crackers. Very very versatile recipe. You can play with it and add what you like.

Nutritional info per thin (15 in a batch):

58 cal, 0.37g carb, 0.1g fiber, .27g net carbs per thin.

Will add more pictures tomorrow, they are not uploading.

10/10-I still can't get my photos of these to upload, so i posted it on Pinterest with a link back here.
LC Sandwich Thins

Last night I made tostadas with them and they held up really really well. I didn't heat them up, just took them out of my zip loc bag and loaded them up. 

LC Trail Mix-2.87g Net Carbs Per Serving!

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• 1C Bob's Red Mill Unsweetened Flaked Coconut
• 3 TBSP Granulated Splenda No Calorie Sweetener
• 1C Blue Diamond Whole Natural Almonds
• 1C Pecan Pieces
• 1/4 C  NOW Foods Pine Nuts
• 1/4 C Now Real Food Now Food Raw Pumpkin Seeds
• 2 Mini Chocoperfection Dark Chocolate Bars-Chopped
• 2 TBSP DaVinci's, Torani's, or any other Sweetener, flavor of choice. I used Skinny Syrups Brand Mocha flavor 

      First, pre-heat oven to 325*.

     Then put the coconut in a bowl and add liquid flavored sweetener of choice, and granulated splenda,             mix well and let sit for 10 minutes to soak up the liquid.

     Next, line a baking sheet with parchment paper, or spray very well with cooking spray. Spread coconut out on sheet and bake for 15-25 min, stirring every 3-5 minutes.

 Should look like this when toasted.

Next, cut the chocoperfection bars into small pieces, I was easily able to cut 4 lengthwise, and 8 width wise, giving me 32 pieces per bar

Mix all ingredients together after coconut has cooled, and you will get 12-1/4 cup servings.

 Per 1/4 C Serving: 192 Calories, 18g Fat, 6.37g carbs, 3.5g fiber, 2.87g Net Carbs

Basic Protein Cheesecake

I found this recipe on Pinterest originally and it came from Built Lean Protein Cheesecake.

I'm tweaking it a bit to make it even more LC friendly:

• 12oz 1/3 fat Philadelphia Cream Cheese
• 8oz Kraft Simply Light Sour Cream
• 2 Whole Eggs
• 1 TBSP Liquid Sucralose (concentrate)
• ¼ Silk Unsweetened Almond Milk
• 1.5 Scoops Whey Protein (I used Syntrax Nectar Vanilla)
• 1tsp Vanilla Extract
• Dash Salt

 Directions:

1. Preheat oven to 325°
2. Soften cream cheese in a large mixing bowl by pressing down with a spoon.
3. Add eggs and stevia and mix using an electric mixer.
4. Add the rest of the ingredients and continue mixing for 2-3min.
5. Pour in baking pan (6” pan works best) lined with parchment paper for best results.
6. Bake at 325° for 25min then turn down the oven to 200° and continue baking for an additional hour.
7. Let cool in fridge for 4-5 hours, add topping and destroy!

Makes 8 Servings

Nutrition Per Slice: 178 Calories, 12.32g Fat, 3.33g carbs, 0g Fiber, 2.1g Sugar. 3.33 Net Carbs Per Slice 


This actually came out really well. Didn't taste like protein powder, tasted like cheesecake. It's much better after it has cooled and been in the refrigerator over night. I thought the baking time was going to be off but it was spot on. Follow the directions to the T and it will come out. I had forgot to get a round pan to bake it in so mine came out fairly thin and not very pretty, but I'm going to make it again and I'll post a final picture of a sliced piece. 

The only thing I might tweak is the amount of protein powder. That's just more of a personal preference.

Apple Pie Protein Shake/Mock Ice Cream

1 Scoop Syntrax Nectar Vanilla Essence Flavor Protein Powder
2 Tbsp Walden Farms Marshmallow Dip
1/4 tsp Pumpkin Pie Spice (would normally use apple pie spice but this is what I had on hand)
5-7 large Ice Cubes
1-1.5 tsp Great Value Apple Drink Mix
1/4 tsp Glucomannan Powder
1/2 cup water

Optional: 1 Tbsp Chopped Pecans for topping. My counts do include the pecans.

Mix everything in a blender and top with pecans. I put mine in a bowl so it would be more like ice cream. Normally I would use Almond Milk as my base but I didn't have any. It came out really good because the protein powder and WF dip thickened it up and you really couldn't tell there was water as a base.

168 calories; 6.99g fat; 1.63g carbs; 1g Fiber; 0.63g Net Carbs

Clackley's Sweet & Spicy & Sticky Chicken Wings

Chicken Wings Sweet and Spicy and Sticky

24 wings, split and tips discarded
1 tsp. minced ginger
3 garlic cloves, minced
2 tbsp. liquid sweetener (Sugar Twin)
1/2 tsp cayenne pepper
2 tbsp sesame oil
3 tbsp. low carb ketchup
2 green onions
3 tbsp rice vinegar
4 tbsp soy sauce
1/4 tsp. gluc powder (optional)

Preheat oven to 400 and place wings in a glass baking dish. Cook for 30 – 40 mins. In the meantime, combine all ingredients (excluding gluc). Cook in small pot for 10 minutes and then slowly add gluc (if using).Remove wings from oven and pour sauce over top. Stir to coat and return wings to oven for 15 to 20 minutes.

Pumpkin Glucc Pudding

1C Unsweetened Almond Milk
1/4C Libby's Pumpkin Puree (not pumpkin pie filling)
1/4tsp pumpkin pie spice
1t glucomannan powder
3 pumps DaVincis Vanilla syrup(It could have used more)

Put it all in blender or magic bullet and wizz. Let sit for at least 20 min in fridge.

61 calories; 3.8g fat; 6.79g carb;3.6g fiber;3.19g net carb

Pad Thai Sauce

Ingredients in this Recipe:
1/2 serving pb2
1 tbsp fish sauce
1 tsp garlic
1 tbsp soy sauce (low sodium)
 2-7oz bags miracle noodles

Just put everything in a wok and cook until the sauce is almost evaporated.

 Calories: 42, Carbs: 6.35g, Fiber: 1.2g, Sugar: 1.85g, Net Carbs:5.15g.

 I eat pickled jalapeno slices with my Pad Thai as well.

Mini Bagels

Ok. I made some mini "bagel" type things of course using marcea's glucc/parm roll method.

Ingredients:
4 eggs
1tbsp glucomannan powder
1tsp baking powder
1 scoop (1/3 cup) protein powder (I use vanilla syntrax nectar)

Mix eggs and baking powder well. Slowly add in glucc while mixing until dough forms "waves". Then add protein powder. I added a bit of water to thin it out until it was a little thinner than funnel cake batter. Spray mini bundt pans, bagel, or doughnut pans and barely cover the bottom all the way around. A couple teaspoons maybe. Bake for about 20 min.

I got 14 of them with 28 calories, 0.11g carbs, no fiber.



Covered in Walden Farms Raspberry Jam

Simple Protein Powder Pancakes

Added some Walden Farms Strawberry syrup because I didn't have enough regular.





Ingredients:
2 eggs
1 scoop protein powder (syntrax nectar vanilla, 0g carb)
dash of baking powder
water to thin out batter

Mix well and make like regular pancakes.

Will make 3 medium-large pancakes or 6 smaller ones.

1 Serving:
Calories:248, fat:9.94g, Carbs:1.41g Fiber:0g, Net Carbs:1.41g

*Counts do not include butter or use of syrup other than Walden Farms, which is what I use.

Zucchini Bread Muffins

Ingredients:

3 servings syntrax (3 scoops vanilla syntrax protein powder)
4 servings flax meal(1/2 cup)
3 large egg
1 tsp vanilla extract
1 large zucchini, grated
1/2 C chopped pecans
2 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
3 tsp glucomannan powder
1/2 cup vanilla DaVincis (sugar free)
1/2 cup water (to thin out batter)

Crack the eggs in a bowl, and with a mixer, slowly add in 1/2 tsp of the glucomannan powder at a time, mix very well and the eggs should thicken up. Next add the vanilla, zucchini, pecans, cinnamon, salt, baking powder, baking soda, and DaVincis and mix well. Add the flax meal and protein powder and start mixing. The batter will be very dry at this point, and slowly add in the water while mixing to loosen it up until it is the consistency of regular cupcake batter.

Use an ice cream scoop to evenly distribute in muffin papers, should make 18, and bake for 30 minutes at *350 (check after 20 minutes because ovens vary.)

Nutritional Counts per 1/18th:
Calories:66, Fat:4.03g, Carbs:1.84g, Fiber:1.4g, Net Carbs:0.44g

Blackberry Muffins

Ingredients:

3 servings syntrax (3 scoops vanilla syntrax protein powder)
4 servings flax meal(1/2 cup)
3 large egg
1 tsp vanilla extract
5 oz blackberries
1 tsp baking powder
1 tsp baking soda
3 tsp glucomannan powder
1/2 cup vanilla DaVincis (sugar free)
1/2 cup water (to thin out batter)

Crack the eggs in a bowl, and with a mixer, slowly add in 1/2 tsp of the glucomannan powder at a time, mix very well and the eggs should thicken up. Next add the vanilla, blackberries, baking powder, baking soda, and DaVincis and mix well. Add the flax meal and protein powder and start mixing. The batter will be very dry at this point, and slowly add in the water while mixing to loosen it up until it is the consistency of regular cupcake batter.

Use an ice cream scoop to evenly distribute in muffin papers, should make 18, and bake for 30 minutes at *350 (check after 20 minutes because ovens vary.)

Nutrition counts per 1/18th:
Calories:46, Fat:1.87g, 1.81g carbs, Fiber:1.3g, Net carbs:0.51g

Cheesy Miracle Rice

Ingredients:
2 bags rinsed Miracle Rice
1/2 cup Ragu Double Cheese sauce
1 large egg
6tbsp grated parmesan cheese
3tbsp "I can't believe it's not butter" (yeah yeah I know, i haven't used this stuff in 3 years, but I'm trying to reduce calories for a bit)
2tsp yellow mustard
2tsp franks hot sauce
1tsp garlic powder
1tsp salt
1tsp pepper

Put the rinsed rice in a dry hot pan and let the liquid cook out. Add garlic powder to rice and mix well. While the rice is drying out, in a bowl mix cheese sauce, mustard, hot sauce, egg, salt & pepper, and half the parmesan cheese. I used a small loaf pan to bake it in. Add half the rice in the baking dish, then half the cheese, then the rest of the rice and rest of the cheese. Mix everything very well. Add the "i can't believe it's not butter" in dabs across the top, and cover with the remaining parmesan cheese. Bake @350* for about 20 minutes.

Makes 4 pretty good size servings@
136 calories/11.76g fat/2.74g carbs/.2g fiber/2.55g net carbs

Or if you are hungry and want to use it as a main dish, you could get 2 huge servings@
272 calories/23.52g fat/5.48g carbs/.4g fiber/5.1g net carbs

This was an experiment, so I think I could leave out the egg and "I can't believe it's not butter" and it would come out the same. Reducing the calories to 84 per 4 servings and the carbs to 2.65g.

Italian Shrimp Shiritake

Ingredients:
2 small bags prepared shiritake noodles
1tbsp butter
1tbsp grated parmesan cheese
6 Kalamata olives, sliced
1/2 portobello mushroom, diced
20 medium shrimp, peeled and deviened
2tbsp kraft light sour cream
1/2 medium tomato, diced
1tbsp chopped white onion
salt, pepper, and red chili flakes

Cook everything together except sour cream, and add sour cream at the end to make a sauce. Garnish with salt, pepper, and chili flakes.

Counts for whole recipe:
401 calories/21.5g fat/13.87g carbs/3.8g fiber/10.07g net carbs

I know that seems like a high carb count for one meal, but I had plenty to spare yesterday. You could omit the onion/tomato/sour cream and the carbs would be 7.46g total. I just added them because I had plenty to spare.

Fish Tacos

The ricotta shells are about 1/2 cup ricotta cheese and 4 eggs. Mix it all very well, I put a little garlic powder in them, and it makes about 8 shells. Don't grease the pan, put the batter in a very hot non stick pan and coat the bottom, like you would a crepe. Let it cook and get very brown so it doesn't tear when you try to flip it.

I would say it's about 2-3 tbsp of batter per "shell".

I used 1 Gortons garlic butter tilapia filet for both, a little shredded romaine (I didn't have cabbage), some sliced green onions, and the sirracha mayo (4tbsp light mayo, 1tbsp sirracha hot sauce for the base sauce, I didn't use that much obviously.)

Greek Shiritake w/Lemon Pepper Tilapia

1 bag shiritake noodles
6 sliced Kalamata olives
1tbsp parmesan cheese
1tbsp butter
1/2 portobello mushroom cap, diced
1tbsp chopped onion
salt & pepper
1 Gorton's lemon pepper tilapia filet

The whole meal had:
269 calories/18.51g fat/7.21g carbs/2.1g fiber/5.11g net carbs

Lemon Custard "tart" on WPP/Almond Flour Crust

Lemon Custard "tart" on whey protein/almond flour crust:


Ingredients:
2 servings almond flour (1/2 cup)
2 servings syntrax vanilla whey protein powder (2/3 cup)
2 servings great value butter (2tbsp)
2 servings silk almond milk (2 cups)
2 serving Lemon kool aid packets
1 large egg
2 large egg yolk
3 tbsps lemon juice
1.5tbsp glucomannan powder
1-drop EZ sweets for the crust
About 10 drops EZ Sweets for the filling (I just kept tasting until it was as sweet as I like)

Mix protein powder and almond flour well, add 1 drop EZ Sweets, and add 2tbsp melted butter. Mix well. It will be dry. Add a few tbsp of water until it is mixed and workable. Put in an 8" pie pan and spread out over bottom and up the sides. Bake in a 350 oven for about 8-10 minutes.

Put all other ingredients in a bowl, except glucomannan powder, mix well. With an electric mixer, hand mixer, or whisk, slowly add the glucc powder and mix for 2-3 minutes until it starts to thicken up. Pour in the crust and bake at 350 until center is set (about 25 minutes). (You will have left over filling, I baked those in cupcake tins without a crust)

Counts for 1/8th serving:
Serving Size 1 Serving

Amount Per Serving
Calories from Fat 73
Calories 119

% Daily Values*
Total Fat 8.14g 13%
Saturated Fat 2.602g 13%
Polyunsaturated Fat 0.394g
Monounsaturated Fat 1.113g
Cholesterol 88mg 29%
Sodium 718mg 30%
Potassium 130mg
Total Carbohydrate 2.06g 1%
Dietary Fiber 1.3g 5%
Sugars 0.46g
Protein 8.73g

Linda Sue's Stuffing Pie

This is Linda Sue's Stuffing Pie recipe, that I tweaked just a bit, not much though.
It is one of my all time favorite recipes from her site, so far anyways. I make it all the time and freeze the portions and have it a few times a week. It's one of the recipes that actually help me lose because a lot of days my calories are too low and it's one of my higher calorie meals. It's delicious as well! I think it taste better after it's been frozen and microwaved. For sure 5 stars. It is induction friendly as well.

Here are the tweaks I made:


With my tweaks, per 1/10th serving, the counts are: