G O O D E A T S 🍲🍴Easy, tastes bomb, great for meal prepping 🤙🏼
•1 1/2 lbs Ground beef, ground turkey
•9 cups Cabbage
•1 1/2 cups Carrot
•1 tsp Garlic
•1 1/2 tsp Ginger, powdered
•1 Green onion
•1-2 Onions, med
•1/3 cup Beef broth, (I used Bone Broth)
•1/16 tsp Stevia extract
•4 tsp Tamari
•1/2 tsp Black pepper
•1/2 tbsp Red pepper
•1/2 tsp Salt
•1 1/2 tbsp Sesame oil
•2 tbsp White wine, organic
•Place meat in large pan and cook until browned.
•On medium high heat, add the onions and sesame oil. Cook until lightly browned.
•Reduce heat to medium.
•Add spices, sweetener, red pepper, wine, and broth to the pan and stir well.
•Add the cabbage and stir to coat.
•Cook, stirring frequently until the cabbage slightly wilts.
•Add carrots and cook for 2-3 minutes until soft.
•Add tamari to taste and adjust flavorings as desired.
•Serve plain or over rice or cauliflower rice.
•Garnish with green onions if desired.
Cooking low sodium, low carb, low sugar is so difficult. Here I am trying to make a bland meal more interesting tonight... cauliflower and butternut squash “rice”, chicken simmered in tomatoes and lemon sauce, and a stir-fry of bell peppers and asparagus with beef... #bonappetit#dinner#lowcarb#lowcarbdiet#lowsodium#norice#diet#keto
Wow! I'm pretty proud of myself right now. Dinner was A-M-A-ZING! Herb crusted rack of lamb (I made a keto version of @gordongram Ramsay's that I'm not sure he would approve of lol but we loved it). Roasted purple and orange cauliflower with chicken schmaltz, ghee, garlic, chili flakes, pink salt and @traderjoes #everythingbutthebagel seasoning. Last but not least some fried panela. OMG! #bonappetit#KetoHerbCrustedLamb
Ingredients (the herbs need to be fresh not dried)
1 rack of lamb (I left the fat on because ❤ keto)
1/3 cup of rough ground macadamia nuts
1/3 cup grated parmesan or asiago
1/4 cup thyme
1/2 cup Italian parsley
1/2 cup cilantro
1/4 cup rosemary
5 cloves garlic
3 tbsp dijon mustard
Pink salt and pepper
Preheat oven to 390° F. Salt and pepper the lamb and set aside to come to room temperature. Add the macadamia nuts, cheese, herbs and garlic to a food processor and pulse until fully chopped and combined. Heat a large skillet with some avocado oil and place the lamb in fat side down. Sear for about 4 minutes to tender the fat and remove. Allow to cool a bit and then brush with mustard and coat in herb mix. Place on rack and into the oven for 10 minutes. Turn the oven down to 325 and leave in for 15-20 min depending on how rare you want it. Let it rest for 10-15 min before you cut it.
Roasted tomato quinoa-schetta! 🍅bruschetta mixed with quinoa and a herbed goat cheese spread filled with dill, basil and green onions (+ loads of lemon!). Placed on top of toasted gluten-free baguette. Grab the full recipe below:
For the Bruschetta
1 cup @ancientharvest sea salt quinoa
1 gluten free baguette, sliced in rounds
3 cups yellow and red tomatoes
4-5 cloves of garlic
1 T balsamic vinegar
Salt and pepper to taste
Fresh basil to garnish
Goat Cheese Herb Spread
1/4th cup chopped basil
1/4th cup chopped dill
1/4th cup chopped green onions
1 lemon juice
1 large log goat cheese (about 1 1⁄2 cups)
Salt and pepper to taste
1 T olive oil
Preheat your oven to 400 degrees in a deep dish; add 2 cup of your tomatoes, drizzle olive oil, salt and pepper and add your garlic cloves. Bake and roast for about 45-50 minutes until charred and cooked through.
In the meantime, make your quinoa according to the package instructions and slice your gluten-free baguette.
Next, make your goat cheese herb spread. Chop up basil, dill, green onions and mix with lemon juice and a large log of goat cheese, salt and pepper, olive oil and mix well, set aside.
Place your toast in the oven with salt and pepper until toasted, place on your goat cheese dip, the bruschetta and quinoa mixture, some fresh, sliced tomatoes and garnish with basil.#paidpartnership#ancientharvest#llindseyeats#tomatoseason
Miso “ramen” soup! Chicken broth. Six minute egg. Black garlic oil. I wanted to experiment using regular pasta cooked in a solution of baking soda. It’s alright… I’m gonna try baking the baking soda in the oven to up the pH and hopefully cook the next batch with that. Ultimately I’ll make my own noodles but today I was too hungry for kitchen experimentation so that will have to wait. I did make black garlic oil from scratch and I can see a blog post coming up. Happy Thursday guys!
Last night’s dinner, today’s cravings.🤤
Tender slow braised beef that rendered the kitchen with an air of sticky aromatics that clung to the walls of my kitchen.
Something that I find so common with cooking asian food, do you know what I’m talking about or am I just imagining it? 🧐
I’m talking about the scent that clings to your clothes, pretty much to the point where you feel like it’s coming out of your pores (probably due to all of the collagen and spices in the dish). 🤣
Even the morning after, you are constantly being teased by the scent of what lays awaiting in the fridge.
The only way I seem to be able to get rid of the smell is by opening the windows to air the house with a scented candle dispersing the deliciously haunting fumes 😂 🖕🏻Lip Smacking Braised Beef Noodles served with some apple vinegar pickled raddish for some acidity and freshness.
I finally found who I want my teachers to be, and how I wanted to learn,” she says. “Anyone who has been to our events has eaten food cooked by my dad and been served by my mom.” A Family Ting 🌴 Check out the link in bio for more! @bonappetitmag @kitankin #feastwiththefamily#kitankin#bonappetit
🎉 FUN GIVEAWAY ALERT 🎉
I returned home from a work trip last night to a bare fridge, so today was all about restocking. I was smoothie-ing + snacking as I planned out our weekly meals + grocery list when it occurred to me that 1) this was a really photogenic smoothie 🤔, and 2) some of my @fitbook faves would make for a pretty fantastic giveaway. 😃 My meal-planning + grocery-shopping list (aka, how I stay sane at the grocery store - I don’t know what I did before this thing), my Snackstak (which always comes with me on airplanes), my pretty notepad where I jot down all my random thoughts + ideas throughout the day (because somehow I always accidentally delete my phone notes). Wanna win all this (minus the really attractive smoothie) AND @fitbook’s brand new line-up of products?? All you have to do👇🏼 •
1️⃣ Like this post 👍🏼
2️⃣ Go show @fitbook some ❤️ + follow
3️⃣ Tell me the best thing you’ve ever won. 🏆
US only. Contest ends tomorrow @ 9pm EST + I’ll DM the winner! This is in no way affiliated with instagram.
@somnirestaurant, one of the most ambitious restaurants to open in LA recently, and one of the best dining experiences we’ve ever had in town.
A brief description from it’s website: ‘Meaning “dream” in Catalan, Somni is an evolution of fine dining as imagined by ThinkFoodGroup Culinary Director, Aitor Zabala @aithor_zabala and Chef José Andrés @chefjoseandres. Nestled inside the SLS Hotel Beverly Hills, Somni is an invitation for guests to embark on an epicurean journey. The 10-seat counter removes barriers between the guest and the chefs, fostering conversation as the chefs craft, plate and present the ever-evolving tasting menu.’ Here are the first few bites from last night’s dinner:
1. Gin and Pine (cocktail to start, so refreshing!)
2. Chicken skin and #foiegras , #almond shell, apple and beet floret. (the foie was shaped like corn, so good)
3. Idiazabal leaf (very interesting dish filled with savory cheese, as good as it looks).
4. pan con tomate y jamon (the “bread” was actually dehydrated #meringue . It literally just melts in the mouth, words cannot describe how good it is!) #hungrymd_somni#Somni#JoseAndres#moleculargastronomy#tastingmenu