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!

•  
•  
•  
•  
•  
•  
•  
•  
•  
•  
•  
• 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