Monday, March 1, 2010

Breakfast - 7carb
[7carb] protein shake (using dark cocoa)

Lunch - 12carb
[12carb] almonds

Dinner - 10carb
[8] low carb chili (made it myself :))
[2] Atkins peanut butter cup

TOTAL 29carb


  1. I didn't use a recipe but I can tell you the ingredients I used.

    - 2 cans of diced tomatos
    - 1 can of tomato paste
    - 2 cans of black soy beans
    - 2 cans of chicken broth
    - diced bell pepper
    - diced onion
    - diced celery
    - diced jalepeño peppers
    - two lbs browned ground sirloin
    - various spices ... let's see. hot jalepeño oil, ground black pepper, sea salt, cayenne pepper, cinnamon, 1 tsp dark cocoa, ginger, a dash of anything else in the spice rack that said "hot" or "spicy" on the label.

    Browned the onions and peppers and added it to a bit bot of the tomatoes, chicken broth, spices. Then browned the ground beef, added the black soy beans to the pot and the rest of everything. Cooked it lidded on the stovetop on low heat for 2 hours and stirred now and then.

    Despite all of the hot spices, it wasn't overpowering to me (or to Cro). It definitely had a nice warm kick though.

  2. Yum! Sounds like a perfect winter's night meal. Warm and comforting,.

    Last night Mad surprised me by making some gluten-free (fairly low carb) onion rings. We put them on some mashed cauliflower and had then with a "Southwestern" rib eye. It was our first road test with a tiny barbecue we got for our balcony. It was fun preparing the meal ... and eating it!

    Thank you for your kind words today, Oct. I also hope that you, Cro and your family are doing well. Our best to you all.

  3. Ah ha, Anne beat it to me... interesting... cocoa! Ima wimp though with the spicy stuff.

  4. JP - ooh, low carb onion rings and rib eye is a meal that Cro would love (me too). He even likes mashed cauliflower now and is a better cook than I am so I'm glad that he likes it. :)

    Donna - I thought cocoa would be yummy in it but wasn't brave enough to add more than just a little. I guess I'm inspired by my chef school client and their chili cook-off.


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