Gluten free, dairy free, vegetarian, vegan
Ingredients:
1 Tbsp oil (I used vegetable oil)
2 cups walnuts chopped
3 Tbsp granulated sugar
1/2 salt
1/2 cinnamon
1/4 cayenne
Instructions:
Put oil in pan.
add walnuts and toss/stir them to coat.
Add sugar, salt, cinnamon, & cayenne.
Heat until sugar caramelizes (melts).
Nutrition:
serving size 1 Tbsp
57 calories
5.2g fat
2.2g carbs
1.1g protein
Ingredients:
2 cups baby spinach
4 or 5 strawberries
30 grams Feta (optional)
Sliced almonds (roughly 10 for nutritional values)
2 Tbsp poppyseed dressing
Rinse spinach if needed and add to plate. Rinse and slice strawberries. Add to plate, add sliced almonds to plate. Add feta to plate. Add poppyseed dressed to plate. Eat
Rough Nutritional Values:
Serves 1
360 calories, 21 grams carbs, 27.2 grams fat, 14 grams protein
Low ish net carbs, vegetarian, low ish fat, gluten free
Gluten-free, low carb w modifications, dairy free w modifications
Ingredients:
1lbs left over pulled pork
1 1/2 cups of chopped onion
2tsp salt
2 tsp ground coriander
4 tsp ground cumin
6 Tbsp chili powder
4 cloves minced garlic
1 1/2 ounce chocolate (leave out for dairy free)
2 cans (28 ounces each) Tomato Sauce
1 can (15.5 ounces) kidney beans rinsed
4 cups beef broth
2 tsp black pepper
2 tsp red pepper
4 bay leaves
Instructions:
Thaw leftover pulled pork. I know many of you are screaming left over pulled pork? Just cook so much you can’t finish it and freeze some.
Chop onion, mince garlic, & chop up chocolate.
Rinse kidney beans.
Put everything in a largish slow cooker
Cook on low for 4 hrs.
Take out bat leaves before serving.
For low carb leave out kidney beans and use a very dark chocolate. Tomato is a bit high in carbs so it may still be to high carb for some diets. Decide for yourself.
Nutrition: (I put all the ingredients to a nutrition app so your mileage may very)
Makes 10 bowls
Calories- 338, fat- 12.8g, carbs- 35.4g, protein- 20.6g
Low carb version
Calories- 244, fat- 12.3g, carbs- 18.4g, protein- 14.6g
possibly Gluten-free, possibly dairy free, possibly vegan, Possibly vegetarian, possibly low carb, possibly low fat
Taco bars can fit so many diets by how you dress them. Skip the shell and make it a salad, skip the cheese and sour cream and it’s dairy free, go corn shell instead of flour and it’s gluten-free. This makes a great party food.
Note: these are American tacos not Mexican tacos. They both have their own merits and share some ingredients. I recognize that these bare little to no resemblance to the street tacos many of us love.
Possible Ingredients:
Ground beef &/or chicken &/or flank steak &/or fake meat product
Taco seasoning packet (I like McCormick)
Flour tortillas, &/or soft corn tortillas, &/or crunchy corn shells, &/or tortilla chips
Shredded &/or leaf lettuce generally iceberg
Mixed shredded taco cheese
Chopped onion (you can sauté if wanted)
Chopped bell peppers (sauté if wanted)
Avocado &/or guacamole
Sour cream
Picklesd &/or fresh jalapeños
Hot sauces (whatever kind you like but if you are having a party a selection at various heats is nice)
Refried beans &/or black beans
Chopped tomato (I use roma)
Kernel corn
Rice
Instructions:
Cook your meat of choice (or skip if you don’t want meat)
Chop all the toppings to the appropriate sizes and styles you want
Put everything on a surface and assemble whatever Americanized food item you want.
Optional combinations:
Low carb taco salad- shredded lettuce, meat, cheese, onion, peppers, hot sauce, jalapeños
Vegan taco salad- lettuce, black beans, corn, chopped onion, chopped peppers, chopped tomato, avocado, if available vegan cheese &/or fake meat.
Gluten-free tacos- crunchy corn taco shells, meat product (double check spice mix has no flour), lettuce, tomato, pepper, onion, sour cream, cheese, hot sauce, jalapeños
Dairy free Burrito- flour tortillas, black beans, corn, meat, onion, hot sauce, rice
Have fun and mix up your own combos at home.
Nutritional content:
To many options to calculate. I recommend putting your options into my fitness pal or some other nutrition calculator.
Gluten Free, Vegetarian, low carb
Ingredients:
2 cups 2% milk
2 cups water
1 1/2 tsp salt (if using a salty cheddar skip)
1 cup quacker old fashioned grits (I use 5 min oats cause I’m lazy)
1 tsp fresh cracked pepper
4 tsp butter
4 oz shredded cheddar (I use Cabot)
4 eggs
Bacon fat or butter (depending on diet) to grease pan
Green onion for garnish
Instructions:
Bring milk, water, & salt to boil. whisk frequently and make sure to get the corners
Add grits. Whisk frequently making sure to get the corners. Whisk until creamy. Add water or milk if needed.
Melt bacon grease or smidge of butter in a skillet or pan. (not the 4 tsp those go in grits). Start scrambled eggs.
Add butter to grits as they get creamy, take off heat and stir in cheese.
Make sure you’re scrambling the eggs.
Dish out 4 bowls of grits, put 1 egg on top, and garnish.
Rough Nutritional Info:
Calories- 399, Carbs- 13.1g, Fat- 30.8g, Protein- 17.9g,
Inspired By: Alton Brown on foodnetwork.com
Gluten free, Dairy free , low carb optional
Rough Ingredients:
One beef roast (that fits in your slow cooker)
Celery (enough to cover the bottom of your slow cooker)
One onion
Water
5 ish carrots full size or 1 cup baby carrots
1.5 lbs potatoes of your choice (or whatever fits
1-2 tsp garlic powder
Salt and pepper to taste
Instructions:
Line the bottom of your slow cooker with celery stalks like a raft
Put the roast on top of celery w the fat cap side up. It is important to get a roast with fat marbled throughout.
Put some water in the bottom. Do not put enough that it is touching the roast. You don’t want to boil the meat. You just want to keep the veg that is touching the sides from burning.
Add seasonings. Do not replace dried garlic w fresh. It will burn and make things gross. If you need a low sodium diet leave off the salt.
Cut carrots and place them around the roast if using baby carrots. If you are using big carrots move this step up and add the carrots as part of the raft. Do not put to many carrots in or you may end up with a very carrot flavored roast.
Cut potatoes to a reasonable and consistent size. If you get russet potatoes you will want to peel them too. Add around the roast.
Cut up one onion and place on top. I’d avoid red onions for this usage.
I have a slow cooker w a probe and cook it on slow until it reaches 165F on low. I know some people like their roast rarer and if that’s you just lower the temp. Cook roast for roughly 6-8 hrs on low or 4-8 on high although a roast cooked on high will probably be tougher and better suited to be turned into stew later. (Psst if you find your roast is tougher than you’d like don’t toss it but turn it into tomorrow’s stew. ;))
Inspired by:
Probably Betty crocker. My mom cooks a lot w Betty Crocker but I wanted to do mine without soup mix so it’s been modified.
*non of the veggies are vegetarian cause they were cooked w the meat.
** skip potatoes if you want it to be low carb
Rough Nutritional Information:
Roast beef – 4oz- 223 calories, 11g fat, 315 mg sodium, 1.2g carbs, 39.1g protein
Steamed potato – 100g- 132 calories, 23g carbs, 2.3g protein, 2.6g fat
Steamed carrots – 1oz- 10 calories, 2.2g carbs, .2g fat, .2g protein
Gluten free, dairy free, vegetarian, vegan
Possible upcoming changes to the recipe:
Remove paprika, use raw jalapeños, use less exotic ingredients (notes on ingredient changes next to current ingredients)
Ingredients:
1 Quart Tomato Sauce
116g pickled jalapeño (roughly 16)
1/2 cup dark brown sugar
1 sweet onion
3 cloves minced garlic
3 dried Thai peppers
1 Tbsp paprika
1 tsp mustard powder
1/2 tsp smoked salt (if you can’t get it try the same amount of salt and liquid smoke)
1 tsp pepper
1 tsp red pepper flakes
1 Tbsp coffee liquor (not Kailua) (if you can’t get it try either instant coffee or brewed coffee and vodka)
Instructions:
Put everything in a pot and boil. Taste and adjust for personal preference.
Take out Thai hot peppers dispose of you are happy w heat. Put back in after next step if you want the heat to keep growing.
Use a stick blender or food processor to blend to your preferred consistency. I don’t like my bbq sauce chunky.
Rough Nutritional Information:
31 calories, 7 carbs, .1g fat, 7g protein
Low carb, dairy free, gluten free
Ingredients:
3 medium carrots chopped
1/2 one white onion chopped
3 medium stalks celery chopped
6 chicken breasts chopped
8 cups chicken broth
1 Tbsp Parsley
1 tsp dried garlic powder
Salt and pepper to taste
Instructions:
I like to keep a bunch of boiled and diced chicken in the freezer so I can just pull out the right amount and add to any dish. When I make chicken soup I frequently use the boiled freezer chicken. To boil chicken I just add chicken breasts to cold water in a pot. Then bring that water to a boil. When the temp of the chicken is 165F the chicken is done. Put the chicken in a clean sink with ice water. When cool enough to hold you can chop and freeze.
Chop everything up. Add everything to a slow cooker. Slow cook on high for roughly 4 hrs on high or 6 hrs on low.
Rough Nutrition Count:
267 Calories, 5.75g carbs
Gluten free, low carb, diary free, vegetarian
Ingredients:
6 hard boiled eggs
3 Tbsp (42g) Mayo
2 1/2 tsp (13g) white balsamic vinegar
1 1/2 tsp (5g) sugar
Pinch salt
Optional toppings: diced green onion, paprika, smoked bacon salt
Instructions:
Set eggs on counter & bring to room temp. Bring water to boil. When water is at a full boil carefully add eggs. Boil until well done (roughly 13 min). put ice and water into a big enough bowl. when eggs are done cooking, add them to ice bath to cool. When fully chilled shell eggs. Cut in half and separate yokes and whites. Put whites into a container w some paper towel.
Mix yokes, vinegar (if you can’t get the fancy vinegar plain white vinegar is fine), sugar, & salt I use the kitchen aid but you can just mix by hand. Put in a ziplock bag and set it near the whites in fridge. You can hold for several days until you’re ready for use. This recipe scales. Be the hit of the party by bringing more deviled eggs than needed.
Rough nutrition:
Calories 65, Carbs 1
Gluten free, low carb
Ingredients:
2 cups boiled or poached chicken breast shredded Or cubed
1/2 cup (100g) mayo
1/2 cup (117 gl) sour cream
1 cup (143g) chopped celery
1/4 cup (40g) chopped yellow onion
3 green onions (2 Tbsp = 1 green onion)
1/2 cup (62g) bacon crumbles
Salt & pepper to taste
Mix well and let sit over night. Will not be good until the flavors can marry.
Rough Nutrition:
595 calories, 6 carbs, 39g fat, 52g protean