[NSV] Eight years on this train, and still chugging gleefully along...

The weird thing is, my tastes started to change. My favorite comfort food during shark week is now roasted brussels sprouts (roasted wth garlic till they're crispy, in lots of olive oil, with sea salt) mixed with a heaping spoonful of sour cream. This would not have seemed appealing at all to me back in January 2007.

BUT... yes, I did get pretty good in that first year at creating "desserts." Assuming you're all right with artificial sugars, crustless cheesecake is very easy to make; I got pretty advanced with the nut crusts made of almond and pecan flour, too. My favorite staple for on-the-go sweets cravings was muffins made with a combo of almond meal and flaxseed meal (the absolute best-tasting muffins only use almond meal, but since I always wanted two of them at a time, I used one cup almond meal and one cup flaxseed meal, to up the fiber and cut the carbs). Once Truvia came out, I discovered that I didn't like it in recipes, but I liked it in light doses as a topping--that is, spread the top of a muffin with peanut butter, and then use a light sprinkling of Truvia on the PB. (This is also an amazing frosting for chocolate mug muffins.)

If you're really good at baking, there was a woman on the lowcarber forums who was a baker and devoted herself, after going low-carb, to developing low-carb versions of her favorite desserts, and man, while her recipes were complex, the results were LIGHT YEARS beyond any others I've found. Here are some google results which should get you started on picking through her recipes.

In terms of savory stuff, I still make some of my early go-to dishes. The absolute easiest of the lot is also, IMO, one of the most delicious: artichoke chicken!

6 boneless, skinless chicken thighs or 4 skinless breasts 1 16 oz can artichoke hearts, drained and chopped 1/2 c mayo 1/2 c sour cream 1 c parmesan cheese black pepper to taste Heat oven to 350. Place meat in a greased casserole dish. Mix remaining ingredients and spread over chicken. Bake about 40 minutes (till the top is browned and the chicken is cooked through)

Another favorite of mine is cheeseburger quiche. Some people add bacon to the crust, but while I love bacon, I don't like it with beef, so I omit that:

Cheeseburger Quiche

1 lb ground beef 1 small onion, chopped

1/2 cup cream 1/2 cup mayonnaise 3 eggs 8 oz shredded cheddar cheese garlic powder to taste salt and pepper to taste

Preheat oven to 350 degrees. Brown beef and onion in a large skillet, drain. Mix well, breaking up any large clumps. Press meat and bacon mixture in to the bottom of a casserole or deep dish pie pan.

In a seperate bowl combine cream, mayo, eggs, cheese, garlic powder and salt and pepper. Stir briskly until mixed well. Pour evenly over the top of the meat "crust". Cook in pre heated oven for 40-45 minutes, or until top is browned and firm. Remove and let cool 10 minutes before serving.

Makes 6 servings Nutritional info per serving: Calories: 745 Fat: 68.2 g Saturated fat: 26.3 g Cholesterol: 243 mg Sodium: 698 mg Carbohydrate: 2.3 g Fiber: 0.3 g Protein: 30.2 g

Finally, I always have certain staples in my fridge. Coleslaw and broccoli slaw, when mixed with mayo, make amazingly filling sides, and can be combined with diced baked chicken breast (or, in the case of broccoli slaw, with tuna) for a very satisfying meal. Breakfast muffins are also a staple (crack twelve eggs into a bowl, mix them up. Add a tablespoon of cream if you like. Pour them into a silicone muffin tin, then add into each a tablespoon of cheddar, crumbled bacon if you like, and some diced up zero- or one-carb chicken sausage. Bake at 350 for 20 - 25 minutes. Voila: breakfast or snacks for a week; best when microwaved lightly but very good cold, too.)

/r/xxketo Thread Parent