We are discussing Goal Setting, Meal Planning & a few of Dea's lastest low carb recipes.
Thai Pork Konjac Ramen
Ingredients:
1 tsp sesame oil
1 tsp garlic chili paste
1 cup Thai Style Konjac Noodles
2 cups vegetable broth
½ tsp fresh ginger fine grated
1 tbsp fresh cilantro sliced
1 tbsp green onion
1 tsp fresh lime juice
Pinch of cayenne pepper
Salt to taste
Pepper to taste
½ cup fresh bean sprouts
6 ounces pork tenderloin- sliced paper thin
Method:
In a medium saucepan or small stock pot, heat oil over medium heat, add garlic chili paste and ginger cook for a few minutes until ginger starts to brown.
Add the vegetable broth and bring to a full simmer. Add the Thai noodles, sliced pork, salt and pepper.
Add a dash of cayenne, and just before ladling into serving bowl stir in, lime juice, soy sauce, green onions, and cilantro.
Garnish with bean sprouts and lime slices.
Meal system variation: Reduce pork to 2 ounces, omit cayenne and whisk in a packet of Pork Thai Soup after the pork cooks. Make sure to not boil the protein.
Maintenance variation: Stir in 4.5 ounces of coconut milk with the dash of cayenne.
Tip: Placing pork tenderloin in freezer until firm enables you to slice pork paper thin.
Shakshuka (Poached Eggs in Spicy Tomato Sauce)
Ingredients:
2 tsp olive oil
1 garlic clove pressed
2 medium scallions sliced
1 large jalapeno pepper, fine chopped, seeds removed
2 cups diced tomatoes (canned is fine)
1 cup vegetable broth
1 tsp cumin
1 tsp smoked paprika
¼ tsp cayenne pepper
½ tsp fried oregano
½ tsp salt
½ tsp pepper
4 eggs
2 tbsp parsley chopped
1 tbsp nutritional yeast – optional
Method:
In a large deep skillet over medium heat, add oil, garlic, scallions, and jalapeno pepper, cook until soft and beginning to brown.
Add in tomatoes, vegetable broth, cumin, paprika, cayenne, oregano, salt, and pepper. Simmer and cook down tomatoes for 15 – 20 minutes, stirring occasionally.
Make 4 indents equally spaced in the skillet and crack eggs into indents. Cover and cook for 6 – 8 minutes.
Remove from heat and sprinkle with parsley and nutritional yeast.
Maintenance variation: Sprinkle ¼ - ½ cup of feta with the parsley.
Lemon Dill Cucumbers
Ingredients:
2 cups English cucumber
1 tsp olive oil
1 tsp lemon zest
½ tsp dried dill
¼ tsp sea salt
Method:
Peel and slice thin English cucumber. Place in a bowl and add in oil, lemon zest, dill, and sea salt, tossing well to coat.
Maintenance variation: Add 1 tbsp sour cream.
Tip: zest your lemon onto parchment paper and let dry before using.
Petite Beef Tenderloin with Herb Crust
Ingredients:
12-18 ounces Petite Tenderloin
½ - 1 tsp salt
½ -1 tsp pepper
3 Tbsp fresh chopped parsley
¼ tsp red pepper flakes
2 tsp dried thyme
2 tsp paprika
2 garlic cloves fine minced
2 tsp Dijon mustard
Method:
Preheat oven to 425 degrees
Mix parsley, salt, pepper, thyme, paprika, garlic and red pepper flakes, coating the parsley well.
Pat dry tenderloin, salt, and pepper both sides of the tenderloin.
In a pan over medium high heat sear all sides of tenderloin, remove from pan onto work surface.
Brush tenderloin with mustard, and pat on parsley spice mix to both sides.
Place in baking dish and bake for 20 – 25 minutes or until internal temp of the tenderloin is 145F
Remove from oven cover and let rest for 10 to 15 minutes before slicing.
Maintenance Variation: Sear tenderloin in 2 tbsp of olive oil before baking.
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