Jessica

20 Awesome Slow Carb Recipes

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Check out my new post 20 More Awesome Slow Carb Recipes!

As you guys may have noticed Chuck and I have been trying out the Slow Carb Diet (more thoroughly outlined in the book 4 Hour Body), and while I have been posting a number of recipes in my weekly meal plans I thought it might be good to round up a few of the really awesome slow carb approved recipes that I’ve been seeing around the net lately. If your looking for constant ideas follow me over on pinterest.

Falafel Bliss Bowls

Lemony Lentil and Chickpea Salad with Radish and Herbs

Easy Tuscan Bean Soup

Crockpot Italian Chicken and Broccoli Rabe Chili

Ina’s Salmon with Lentils

Seared Scallops with Tuscan Beans

16 Bean Soup with Ham & Kale

Loaded Greek Salad

Spaghetti Squash Burrito Bowls

Chucks Venison Chili (Just skip the corn)

Italian Lentil Soup

Ribollita

Spanish Style Seafood Stew

Cowboy Caviar

Creamy French Lentils with Mushrooms & Kale

Tuna & Bean Salad

Crock Pot Red Lentil Curry

White Chicken Chili

French Lentil & Arugula Salad

Beef & Lentil Bolognese

Braised Pork over Cauliflower Puree

By Jessica

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Winter is cold and dark that’s just a fact. Everyone knows that depression rates go up in the winter. I never understood this, because to me winter is a time to start new craft projects, to slow roast meats, simmer soups and braise. These processes add so much more flavor to the food while simultaneously heating the house and making it smell nice. Since you are going to all the work of making a slowly cooked meal, you might as well make it big and invite your neighbors over right? These are the dishes that feed crowds anyway. How can anyone be depressed in this atmosphere?

Winter is the wonderful season where we are able to slow down, and do things like this instead of complaining about the darkness and freaking out about the snow why not celebrate it?

This recipe has become a favorite, and while sometimes the spices mixed in may change, it is a classic that everyone should learn to make.

The meat is succulent and juicy, the sauce a robust, and deep flavor that goes well over everything, but to keep it healthy I made a cauliflower puree. It’s something you can feel good about serving your family and guests alike.

I’m still experimenting with my favorite vegan cauliflower puree, but for now this one from detoxinista seems to be my go to.

Braised Pork over Cauliflower Puree

Prep time: 10 mins

Cook time: 4 hours

Total time: 4 hours 10 mins

Serves: Serves 6

Ingredients

2 lbs boneless pork
Salt & Pepper
2 tablespoons oil
1 medium onion, chopped
2 stalks celery, diced
1 large carrot, peeled and diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine
1 can diced tomatoes
2 cups beef broth
2 bay leaves
1 tablespoon fresh chopped parsley

Instructions

Preheat the oven to 325.
In a large dutch oven heat oil over medium high heat. Season the pork with salt and pepper and add it to the pan. Sear the meat on all sides until well browned, remove the meat from the pan.
In the same pan add onion, carrot and celery and cook, stirring often for 5 to 7 minutes. Stir in the garlic and cook for an additional 2 to 3 minutes. Stir in the tomato paste and cook for 3 to 4 minutes, or until the paste begins to darken.
Stir in the wine and bring to a simmer to reduce to half. While the wine cooks stir the vegetables and scrape browned bits from the bottom of the pan.
Add tomatoes, broth , bay leaves and parsley. Add water if necessary to cover ¾ of the pork with the liquid, do not cover the pork completely. Cover the pan and place it in the oven for 2 ½ to 3 hours. The pork should be tender enough to pull with a fork when done.
Adjust seasonings and serve.

C&G January

By Jessica

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January started out pretty lazy. G had a hell of a cold and they used the excuse to binge watch Grey’s Anatomy and lay around.

They both also had to get themselves together enough to go to work after a long vacation, which was not fun.

They discovered a new game that they played quite a bit in front of the fire since the weather outside was cold and wet most of the month.

C was able to finish a few more projects around the house (more on those soon).

G got back in touch with painting, crafting, and decorating, finally choosing a color for the living room.

Settling into this life that they have built together is really been a great time.

Weekend Links

By Jessica

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As anyone who follows my twitter will notice I’ve kind of been on the diet/health food bandwagon lately. That’s because everyone else seems to be since the release of the USDA Dietary guidelines.

I personally cannot ascertain a method of healthy eating from these guidelines, and I’m into this stuff. Some of the pro’s are even having a tough time diciphering it all so where does that leave the American Public?

I like this idea from Micheal Pollin. (Via SummerTomato)

Better yet Brazil’s take on using photos, suggestions, and while foods, instead of breaking it down to nutrients (cough liketheusda cough).

Moving on to more important things we could also talk about what the studies say about Wine and Breast Cancer. I say YOLO, just don’t overdo it.

I don’t know if you’ve noticed but Panera has discontinued the Soba Noodle Broth Bowls after only a year of having them on the menu. I loved these so much I made my own version. Needless to say I am not on board with this decision.

Recipes I Pinned Recently:

Veggie Spring Rolls

Fish Tacos with Cabbage Slaw

Spicy Thai Peanut Noodles

Drunken Cherry Chocolate Cake

Also I started a new Pinterest Board all about Food. Check it out and let me know if you interested in joining!!

French Lentil and Arugula Salad

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This is a review of Food 52 Vegan.

Disclaimer: I was given a free copy of this book in exchange for this review through the Blogging for Books Program.

As we try to eat more vegetable based meals I find that I’m running out of steam. I’ve kind of been stuck in the same rotation of meals, which quite clearly has not helped our waste lines. That’s why both Chuck and I are trying a diet challenge for the month of January. These little challenges give me a chance to flex my creative muscles in the kitchen and cook a different style of food. I have found that in my attempt to make sure I’m still getting enough protein on a restricted diet, while also maintaining my part time vegetarian diet and not getting completely bored, vegan cooking seems to be the way to go.

I recently picked up Food52 Vegan Cookbook and immediately fell in love. Not only are the pictures amazing, and the recipes superb, but there is a lot of really amazing step by step instruction, and additional info to help the average person understand the foundations of vegan cooking and diets.

This salad has been one of my favorites of the book, and a great go to for week night meals and lunches. I have made it exactly as prescribed, but also added a few ingredients here and there to spice it up. Thing like roasted red peppers, leftover black beans, hummus, and peanut dressing all work wonderfully with this salad base.

French Lentil and Arugula Salad

Prep time: 20 mins

Cook time: 5 mins

Total time: 25 mins

Serves: Serves 4

Ingredients

1/3 cup olive oil
1 small shallot, minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon champagne vinegar
1 teaspoon Dijon mustard
2 ½ cups cooked lentils
2 cups firmly packed baby arugula leaves
1 cup thinly sliced radishes
1 cup chopped endive
1 cup sliced cucumber
¼ cup chopped fresh dill
1/3 cup toasted walnuts, chopped
Fresh cracked black pepper

Instructions

In a small bowl whisk together the olive oil, shallot, salt, lemon juice, vinegar and mustard until evenly blended. Set aside.
In a large bowl, stir together the lentils, arugula radishes, endive, cucumber, and dill. Drizzle evenly with the prepared dressing, then toss until the ingredients are evenly coated. Stir in the walnuts and season with black pepper to taste.
Serve immediately.

Jessica

Check out my new post 20 More Awesome Slow Carb Recipes!

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