Simple Low-Carb Breakfast Casserole

Simple Low-Carb Breakfast Casserole

This recipe appears across the internet with slight variations. This is my version.

SIMPLE LOW-CARB BREAKFAST CASSEROLE

Ingredients

• 1 lb ground sausage
• 1 tbsp fresh garlic, minced
• 2 cups (total) red and green bell peppers, diced
• 1/2 cup yellow onion, diced
• 3 cups spinach, chopped
• 12 medium eggs
• Sea salt and freshly ground pepper, to taste
• 1/2 cup Cheddar or Gouda cheese, grated

Instructions

1. Preheat oven to 350º. Grease a 9” by 13” baking dish and set aside.
2. Brown sausage in a skillet. Add garlic, peppers, and onions to the sausage and sauté for 2 minutes.
3. Place this mixture into your prepared baking dish and sprinkle chopped spinach on top.
4. In a separate bowl, whisk eggs with salt and pepper. Pour beaten eggs over vegetables in baking dish. Make sure eggs are covering all ingredients.
5. Top with cheese and bake for 45 minutes. A fork should come out clean when eggs are completely cooked.

NOTE: After baking, I like to add a bit of truffle zest to the top.

HAPPY NEW YEAR!

Getting My Christmas On!

Getting My Christmas On!

All is white! All is bright! The snow began falling yesterday afternoon and is now napping until Wednesday. Bing would be pleased.

After a jazzy brass concert on the 16th of December, something happened that drained the jolly right out of me. With tubs of Christmas all over my living room, I had not one iota of desire to transform our house...until last night: Christmas Eve.

The walls reverberated with holiday swing. We split beef and venison steaks, sipped French press coffee, and had a fireplace crackling on my iPhone. Barry rarely decorates, but he unpacked ornaments and even wrapped gifts. We scaled everything down due to an upcoming road trip, but Christmas magically appeared before midnight.

My Mexican Nativity in Vivid Color

MERRY CHRISTMAS!

When all I want for dinner...is steak!

Rib-eye Steak
Cooked with Za-atar and Buffalo Ghee

There are some proponents of the low-carb lifestyle who eat only meat and fat. In Episodes #1342 and #1343 of the Livin' La Vida Low-Carb Show, I listened to Amber O'Hearn describe how a 100% animal-based diet has restored her body to optimum health. My first concern centered on whether she is receiving all of her necessary nutrients. She maintains that she is. Plus, she finds it much easier to regulate her weight. 

I, too, have found that I lose weight more quickly when I stick to only protein and fat. I am not sure that I want to cut out carbs completely, mostly because I enjoy them, but Amber is interesting to listen to. 

Her podcast episode did, in fact, make me crave steak. In fact, this ribeye—rubbed with Za-atar Middle Eastern Seasoning and cooked slowly in Trader Joe's Seasoned Buffalo Ghee—was all I ate. The scallions were the only carbohydrates.

MERRY CHRISTMAS!

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Instagram Giveaways

Merchants within the Instagram low-carb and keto community are being quite generous! As a way of thanking their followers and boosting exposure, they are hosting GIVEAWAYS. I stopped counting how many I have entered, but I did win Fat Snax Cookies and ChocZero Dipping Cups. I offered these exact cookies during my last blog giveaway, so I was delighted to be the receiver this time! 

If you connect with me @everlovinlowcarb on Instagram, I have reposted a few of these giveaways. Also, @eatsmartsweets is conducting a giveaway countdown to Christmas. You still have time to participate. Most of these end between now and January 1st, 2018.

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French Press and Christmas

I love how this photo captures French press coffee in dreamlike puffs of steam. French press is my morning wake-up call—except when I do drive-through. Even on the go, I pour my aromatic coffee, with MCT Oil and organic heavy cream, into a Bubba travel mug. It features a ceramic coating on the inside, so you "taste your drink, not your mug".

My pressed brew was a lifesaver today because I woke up at 2:00 AM with my head full of Christmas lists. You see, the only thing I have accomplished for Christmas, thus far, is to buy 3 things: a wallet, a purse, and an Alien Green Kia Soul. I refuse to start decorating until our "2015" Christmas tree gets hauled out of our backyard. Yes, you read the year correctly. Barry—plagued with procrastination—is not bothered by what he cannot see. My son, Brock, at least strung up the outdoor lights yesterday.

I get paid once a month, so shopping waits until payday. Hopefully, I will be singing, "It's beginning to look like Christmas" tomorrow.

MERRY CHRISTMAS

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Low-Carb Basque Marmitako (Tuna Soup)

Low-Carb Basque Marmitako
[Click to enlarge.]

Those who follow this blog know that I receive great inspiration from Saveur Magazine. Because of its cultural diversity, it is the only food periodical that I subscribe to. People groups and their celebrated recipes intrigue me.

There is a large Basque community here in Idaho. I attended the San Inazio Festival—in Boise's Basque District—a few summers ago. For 2 hours, I watched paella being prepared in a giant wok-like pan. The aroma had me circling the open-air cooking area. When it came time to serve, guess who was at the front of the line. 

Paella is packed with protein. Just the rice and peas would need to be removed or replaced. Happily, most ethnic recipes need minimal tweaking, if any. Such is the case for the "Marmitako (Basque Tuna and Potato Soup)" from Saveur. Only the potatoes need replacing to make this a low-carb meal.

Turnips | Nutritious and Low-Carb

I adapted this recipe directly from Christopher Bagley's December 6, 2017, post on the Saveur website. I chose to replace the potatoes with turnips. Whereas 1 medium potato has 37 grams of carbohydrates, a medium turnip has only 8 grams. What a difference! Turnips are loaded with vitamin C, as well as vitamins A, B, and K (a direct regulator of inflammatory response). Calcium, manganese, iron, copper, and phytonutrients are among the turnip's positive perks. 

Christopher Bagley shares this about the soup's history:

In Spain’s Basque Country, marmitako means roughly “from the pot.” This rustic, filling soup, now common in Basque homes and sociedades, began as a meal local tuna fishermen would make during long fishing routes on their boats, and still do. Traditionally, locals crack the potatoes with a partial cut, then break off ragged chunks to toss into and add starchiness to the soup. Adding the tuna right at the end, just as the soup is removed from the heat, keeps the fish moist and tender.

NOTE: Be careful not to overcook the turnips.

LOW-CARB MARMITAKO (BASQUE TUNA SOUP)

Adapted from Christopher Bagley's 

"Marmitako (Basque Tuna and Potato Soup)".

December 6, 2017 | Saveur Magazine.

Ingredients

• 1 lb. raw tuna, cut into ½-inch cubes
• 1⁄2 tsp. kosher salt, plus more as needed
• 1 tbsp. extra-virgin olive oil
• 1 green bell pepper, chopped
• 1 yellow onion, chopped
• 1 lb. turnips, peeled and diced
• 1 garlic clove, minced
• 1 tsp. pimentón (Spanish paprika) or smoked paprika
• Chopped Italian parsley leaves, for garnish

Instructions

1. In a medium bowl, toss the tuna with ½ teaspoon kosher salt to lightly coat. Set aside.
2. In a large, heavy pot, add the oil over medium heat. Once hot, add the bell pepper and onion and cook, stirring occasionally, until the onion begins to soften but not color, 8–10 minutes.
3. Add the turnips and garlic, season lightly with kosher salt, and continue cooking until the vegetables are softened but not colored, 8-10 minutes. (Turnips take a little longer to cook than potatoes.)
4. Add the pimentón and 3 cups water and bring to a simmer. Cook until the vegetables are tender, 13–15 minutes. 
5. Turn off the heat, add the tuna, and immediately cover the pan. Remove from the heat and let sit until the fish is just barely cooked through, 3–5 minutes.
6. Divide the soup between 4–6 bowls, sprinkle with chopped parsley to taste and serve immediately.

Smiles,

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Lucious Low-Carb Eggnog

My husband, Barry, was once a milkman in Southern California. He delivered to many Orange County cities, including the Newport Coast, where he got to watch the world wake up. He also represented one of the finest dairies around: Alta Dena Dairy. 

Barry is a confessed eggnog hog and Alta Dena Honey Sweetened Eggnog is amazing! After New Year's Day, Barry was already looking forward to the following fall. He introduced this eggnog to our 3 children and me. We were all gaga for it!

Before embracing a low-carb lifestyle, I cut back on eggnog due to the enormous calories. Just one cup of Alta Dena Honey Sweetened Eggnog is equal to 980 calories and 38 carbohydrates! I would add a smidgen to coffee until I stopped drinking it altogether.

So, it was time to adopt a healthier nog. Especially since sugar is no longer in my life, I find this recipe quite pleasing.

LUCIOUS LOW-CARB EGGNOG

INGREDIENTS

• 1 ½ cup almond milk
• ½ cup heavy cream
• 1 to 1 ½ teaspoons of Swerve or liquid stevia drops to taste
• 1 teaspoon maple flavoring
• 4 eggs
• Freshly ground nutmeg

INSTRUCTIONS

1. In a small saucepan, whisk all ingredients until smooth.
2. Heat up the ingredients over very low heat.
3. Whisk continuously until the eggs have just cooked. The eggnog should be thickened enough to coat the backside of a spoon.
4. Serve warm or refrigerate.
5. Top with whipped cream and ground nutmeg.

Servings: 2 to 3
(Nutrition information not available.)

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5 Low-Carb Tips for the Holidays

I recently attended our Sunday church potluck. Like most shared feasts, there was plenty of pasta, potatoes, sugared salads, breaded chicken, desserts, etc. We were at the end of the line, so the protein choices were picked over. I settled on a tossed salad, savory coleslaw, and roasted chicken.

I never expect events such as these to cater to special diets or lifestyles. I like to think of myself as a forager. Sometimes, the choices are straightforward. On occasion, I  remove the protein and vegetables from a pizza crust. My June 2017 cruise offered a smorgasbord of options. Holidays are more varietal, although traditional Thanksgiving meals typically contain more starch, grains, and sugar.

This will be my 3rd low-carb Christmas. I have not gained weight during one of my LCHF holiday seasons. I see no deprivation in my future.

5 LOW-CARB TIPS FOR THE HOLIDAYS

1. Bring Your Own Condiments ↬ Purchase small plastic or aluminum containers that fit easily into a purse, backpack, satchel, or even the palm of your hand. Include mineral salts such as Maldon or Pink Himalayan; and a delicious herbal blend like Bragg Organic Sprinkle. Carry individual packets of stevia and add them to coffee, tea, oil and vinegar dressing, or even cottage cheese—if you desire a more dessert-like flavor.
2. Keep It Fatty ↬ Fat creates that fabulous feeling of fullness. If you know beforehand that quality fats will be unavailable, bring a tiny bottle of olive oil. Request additional butter to add to coffee or melt over vegetables. Keep small packets of coconut oil on hand. Always ask coffee houses if they have heavy whipping cream instead of the usual half-and-half.
3. Swap Out the Starches ↬ Stay on the offensive by removing all forms of starch during the ordering process. If it never arrives on your plate, there is nothing to navigate. Of course, there are the usual suspects like bread, french fries, mashed potatoes, pasta, and rice. Be on guard for croutons on salads; or noodles and tortilla chips in soup. (Also, beware of restaurants that add sugar to everything!)
4. Keep it Sweet ↬ You will find that once sugar is purged from your diet, you will never or rarely crave sweets. The trick is being prepared when those urges come. Have a stash of dark chocolate with a minimum of sugar or try Lily's 70% Dark Chocolate, sweetened with stevia. (My favorite flavor is Sea Salt.) Another option is carrying a 2-ounce bottle of NOW Foods Better Stevia Dark Chocolate Liquid (or whatever flavor you prefer). Having a baggie of low-carb cookies at your disposal is also helpful. Lastly, if you can handle a small nibble of a sugary cheesecake without losing your brakes, do it!
5. Be a Gracious Receiver ↬ Regardless of how vocal we are about our lifestyle choices, we will still receive the Christmas tin of cookies or a cellophane-wrapped loaf of cranberry bread, all baked with white flour and sugar. As much as we understand the havoc that sugar creates in our bodies, others still enjoy it. They also love giving what they enjoy to others. We truly can accept these gifts by simply recognizing the thought, time, and effort that went into preparing them. To resist temptation (if there is any), immediately commit to sharing these gifts with family, friends, co-workers, or neighbors. Freeze treats for your next book club.

MERRY CHRISTMAS!

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My Soul Sings!

Alien Green Kia Soul
Kendall Auto Mall | Nampa, Idaho

We have had 4 used cars in Idaho. Three of those vehicles blew their engines. Power windows stopped working and glass disappeared into the doors. Drivers seats dipped lower on the left side. Our bodies were stiff after long rides. One car would not start because it thought it was being stolen. We finally needed to make some survival decisions.

Meet my new ride: an Alien Green Kia Soul! This is our first new car in 10 years. We can use it as a tax write-off and it comes with an incredible warranty! I understand that Kia is retiring this quirky color, which is sad because I think this shade makes it even more fun to drive. I also wear a lot of this green, so it feels like one big accessory.

I approached Kendall Auto Mall with just this model and color in mind. There was only one on the lot and it had been marked down $4000.00 for being a test car. At first, Barry rolled his eyes at the color. He had spent 8 years driving military green vehicles in the Marines. I pointed out that "Alien Green" would never work as camouflage. In fact, we plan on using this vehicle to drive for Uber. Our future clients will never have trouble spotting us.

My cars serve as a prayer closet, think tank, and as a passport to adventure. In order to get the full experience, comfort is vital to me. I am finally enjoying that again.

Smiles,

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Keeping the "Comfort" in Keto

Keto Comfort Foods | Maria Emmerich

International Bestselling Author, Maria Emmerich, actually paid a visit to Boise, Idaho last Sunday! We are not always a high priority when it comes to book-signing tours. This is primarily because Los Angeles has a higher population than our entire state. Still, Maria blessed eager attendees—with her energy and inspiration—at our only Barnes & Noble.

Largely, my adult journey into the low-carb/ketogenic lifestyle has been narrated by Jimmy Moore via his remarkable podcasts on Livin' La Vida Low-Carb. Jimmy and his expert guests have given me much-needed guidance. Throughout Jimmy's 1300+ episodes, Maria Emmerich has been featured numerous times. Her testimony and sound advice led me to purchase iPhone Kindle versions of her books, one of which is The Ketogenic Cookbook, co-authored by Jimmy Moore.

Maria Emmerich and Karen June Miller
Boise Barnes & Noble

Maria is an engaging, transparent woman who exudes genuine interest in seeing others succeed. My first glance at her petite stature made me wonder how weight issues could have ever plagued her. Still, her adolescent struggles with weight became a catalyst for solidifying peace with food. She later became a wellness expert in nutrition and exercise physiology, with a mission for finding nutritive and delicious replacements for grains, starch, and sugar.

Maria Emmerich
Boise Barnes & Noble

Keto Comfort Foods keeps the "comfort" in Keto! With scrumptious recipes such as Browned Butter Mocha Latte, Garlic and Cheddar Biscuits and Gravy, Chicken Pot Pie, Taco Pizza, Smothered Pork Chops, BLT Stuffed Mushrooms... Am I making you hungry yet? Seriously, Maria kicks boredom to the curb.

Amazon shares this...

When you begin following the ketogenic diet, whether your goal is to promote weight loss, improve blood markers, or just enhance overall health and well-being, it’s easy to forget to enjoy food. Some people fall into a drab routine of consuming the same dishes over and over, which can lead to boredom and frustration—and ultimately to the desire to fall back into old, poor eating habits. With Keto Comfort Foods, Maria Emmerich reassures everyone on the keto diet that it isn’t difficult at all to recreate those favorite foods and meals in healthy ways—you just need to use a little creativity. By using clever low- or no-calorie substitutions for sugar and scrubbing all recipes clean of gluten-containing additives, Maria has created an incredible resource for comforting home-cooked meals that are safe enough for everyone in the family and delicious enough for the most discerning eaters. These recipes are sure to become new family favorites! 

In Keto Comfort Foods, Maria Emmerich has compiled her most soul-warming, happiness-invoking recipes. The book’s more than 170 tantalizing, hearty comfort food recipes include everything from cinnamon rolls to steak fries, and from chicken cordon bleu to tiramisu cheesecake. Maria has covered all the bases, giving you the recipes and tips you need to make delicious and healthy versions of your favorite dishes.

I love having a trove of cookbooks on my phone, but I am renewing my relationship with the tactile experience of holding a beautiful book. Stay tuned, I will be promoting Maria's future cookbooks right here at Everlovin' Low-Carb.

Smiles,

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Thanksgiving

Excerpt from "Thanksgiving"

by Ella Wheeler Wilcox

We ought to make the moments notes

Of happy, glad Thanksgiving;

The hours and days a silent phrase

Of music we are living.

And so the theme should swell and grow

As weeks and months pass o'er us,

And rise sublime at this good time,

A grand Thanksgiving chorus.

After a year of listening to some of the most vile and hateful speech that I have experienced in almost 6-decades of life, I am even more determined to accentuate the positive. Philippians 4:8 (NKJV) puts things in perspective.

Finally, brethren, whatever things are true, whatever things are noble, whatever things are just, whatever things are pure, whatever things are lovely, whatever things are of good report, if there is any virtue and if there is anything praiseworthy—meditate on these things.

Blessings to YOU,

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Realgood Pizza Co.

Realgood Pizza Co.

The popularity of low-carb, ketogenic products is gaining momentum! As entrepreneurs creatively bring their ideas to market, we have a wonderland of options. In Idaho, we often wait impatiently for the latest trends to arrive. For instance, I finally located Moon Cheese, Whisps, Bai, and Zevia at Starbucks, Costco, and Albertsons. Having just recently heard of  Realgood Pizza Co. products, I was surprised to see it—so soon—at our local Fred Meyer.

Unlike Fat Head Pizza, Realgood Pizza's crust is made with chicken breast and parmesan cheese. In addition, their gluten-free and grain-free pizza has 25 g of protein and just 4 g of carbohydrates!

Here is how Realgood Pizza keeps their product so CLEAN.

The secret is our proprietary, all natural parmesan Chicken Crust. We use antibiotic free, hormone free chicken, and all natural parmesan cheese—creating a taste experience you'll have to try to believe. By using clean natural ingredients, instead of refined sugars and empty carbs, you can finally feel good after eating delicious pizza.

Our Nampa Fred Meyer store carries just the Personal 5" pizzas. I selected the Breakfast Sausage Pizza and Uncured Pepperoni Pizza. These pizzas can be microwaved or baked in a conventional oven. Fred Meyer sells them for $7.99 each, which is pricey. No doubt, the premium ingredients raise the price. I can buy them in bulk via their website, but freezer space is a problem for me. Even so, I am hoping to find them cheaper through another source.

I definitely enjoy these protein packed pizzas! They are flavorful and filling.

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FYI

I am taking a moment to thank all of my Everlovin' Low-Carb visitors. It is gratifying to be sharing my journey with all of YOU!

My MacBook Pro broke down last week. It is my primary tool for developing posts and I cannot take it to Dr. Mac until November 21st. In the meantime, I am doing my best to borrow computer time. I am even blogging via my iPhone where, unfortunately, the available blogging apps make formatting a royal pain! So, there will be some things that will not be updated until I am sipping coffee in front of my computer once again.

Thanks for your patience,

Thrive Market!

I am not a huge buy-in-bulk shopper at Costco—mostly because I have no extra storage space. Nevertheless, I capitalize on their meat, cheese, produce, and imported olive oil. My latest low-carb favorites are the Greek Olives, Whisps, and stevia-sweetened Bai Antioxidant Infusion drinks.

I used to cringe when it was time to renew my membership. All I could envision was the $60.00 worth of merchandise that got away. Once I acknowledged that the $60.00 fee amounted to just $5.00 per month, my perspective changed.

When I heard about Thrive Market and saw that the membership was similar to Costco, I got excited. Take a look at the benefits!

• They offer gluten-free, paleo, low-carb, ketogenic, raw, vegan, organic, green-and-clean home and body care, etc.
• It is delivered swiftly to your door.
• Your first order is 15% off.
• Your first month is FREE.
• Orders over $49.00 have free shipping.
• The annual membership fee is only $59.95 which breaks down to less than $5.00 per month.
• They feature a Thrive Market phone app with an easy-to-use interface.
• There are daily FREE or discounted offers.
• "When you buy a Thrive Market membership, you're also donating one to a low-income family, teacher, veteran or student."
• You receive $25.00 referral credits.

I have currently saved $335.00 since August of 2017!

"Thrive Market is my new favorite place to find healthy, natural products. Join me and save hundreds on your grocery bill every month—never pay premium prices for premium products again!"

TO CHECK THEM OUT OR BEGIN A FREE TRIAL, CLICK HERE!

Who knows, I might even get credit for it.

Smiles,

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Bacon Brussels Sprouts Casserole

Since eliminating mashed potatoes, breaded stuffing, cranberry sauce, candied yams, and dinner rolls from my Thanksgiving feast, there is not much left but the turkey. Turkey was never my favorite protein, so I used to bury it in carbs. My family still consumes the traditional fare, but my Thanksgiving has received a makeover.

While roast beef, ham, or turkey are naturally low-carb, side dishes require some imagination. I prefer to spend the best part of my time with guests, so I look for simple but worthy substitutes. Some of my favorites are mashed cauliflower and low-carb gravy, green beans cooked slowly with bacon, broccoli and cheese casserole, and pumpkin soup.

I adapted this brussels sprouts recipe from Cooking Panda. It was mostly low-carb. It just needed a tad of tweaking. The red pepper adds a subtle kick. After Barry and I devoured it, we both agreed that we would include this on our Thanksgiving menu. 

BACON BRUSSELS SPROUTS CASSEROLE

Prep Time: 10 minutes

Cook Time: 25 minutes
Difficulty: easy
Servings: 6

Ingredients

• 1 pound brussels sprouts, outer leaves and stems removed (Note: I buy them on the stalks) 
• 6 strips bacon, cooked and chopped, divided 
• 1 teaspoon red pepper flakes 
• Salt and pepper, to taste 
• 1/2 cup heavy cream 
• 1/2 cup shredded cheddar cheese (Note: I use imported cheese from Costco)
• 1/2  to 1 cup of crushed pork rinds 
• 2 tablespoons butter, cubed 
• Bragg Organic Sprinkle added on top

Instructions

1. Preheat oven to 400 degrees Fahrenheit. 
2. Bring a large pot of salted water to a boil. Cook brussels sprouts about 8 to 10 minutes, or until tender. Drain and chop brussels sprouts. 
3. Add chopped brussels sprouts to a baking dish and stir in 1/2 of the chopped bacon, red pepper flakes, salt and pepper. 
4. Pour cream over brussels sprouts. Top with cheddar cheese, remaining bacon, pork rind crumbs, Bragg Organic Sprinkle, and dot with pieces of butter. 
5. Bake for 15 minutes, or until top is golden brown and cheese is bubbly. Serve and enjoy!

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Brussels Sprouts with Toasted Walnuts

As a kid, I hated brussels sprouts. This was uncharacteristic for me because I normally liked everything. Heck, I was a proud, card-carrying member of the clean-plate club. Yet, the canned versions of these miniature cabbages made me gag. Any attempt at swallowing them could transform a leafy ball into a misguided missile. 

My brothers and I ate our meals on high swivel stools at a 2-sided counter. When Mom opened a can of brussels sprouts, I prepared myself by holding a Dixie cup beneath the countertop. I popped the sprouts into my mouth and, when it was safe, spit them whole into the paper cup. I once hid a full cup behind the living room sofa, only to rediscover them 3 months later.

Mom eventually began roasting brussels sprouts for the holidays. The crispy outsides and the buttery, nutty flavor made me a convert. I now crave them!

Here is a recipe card from Martha Stewart Living's March 2007 edition. It is a refreshing change from roasted versions.

BRUSSELS SPROUTS WITH TOASTED WALNUTS

To separate brussels sprout leaves, cut the stem from each sprout and ease apart the layers.

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• l ¼ pounds brussels sprouts, trimmed, leaves separated, cores discarded
• ¼ cup walnuts, toasted and coarsely chopped
• 1 tablespoon fresh lemon juice
• Coarse salt and freshly ground pepper

Heat butter and oil in a large skillet over medium heat until butter has melted. Add brussels sprout leaves; cook, stirring often, until bright green and just tender, 5 to 6 minutes. Stir in walnuts and lemon juice. Season with salt and pepper.

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Farewell Zucchini

Roasted Zucchini, Steamed Broccoli,
and Tuna Salad

If you garden, live next to an avid gardener or attend your local farmer's market, you are familiar with giant summer zucchinis. Often mistaken for a vegetable, they are actually a fruit, ready for harvest in August. They are so copious that I have sometimes been relieved to see them go, and not for lack of zucchini recipes. It just seems like overkill.

In fact, August 8th was NATIONAL SNEAK SOME ZUCCHINI INTO YOUR NEIGHBOR’S PORCH DAY! This seems like a practical celebration. I like to imagine desperate neighbors—unwilling to trash their hard work—slinking over to the nearest front porch.

I marvel at how long zucchinis last. On this fine October day, I roasted one that was purchased 2 months ago. It had been sitting on my kitchen table and was still moist and fresh. I tossed 3-inch, sliced zucchini sticks with butter and herbs, then sprinkled them with a mixture of crushed pork skins and Parmesan cheese.

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High Satiety

satiety [suh-tahy-i-tee] noun

1. the state of being satiated

I once spent a season exploring my relationship with food. I had done some binge eating in my teens, so I read books that helped me to differentiate between real hunger and emotional eating. It was eye-opening, but the "eat to live, not live to eat" mentality put a damper on eating. I had no interest in just surviving. Food adventures were far too alluring.

The word "satiety" truly captures what a meal should achieve. It means to the full, sated, enough, to satisfy a desire or appetite. Although the word can sometimes mean excessive, it is most often used in a positive sense. 

Low-carb eating, with its moderate meat and high-fat, is perfect for creating "the scrumptious art of high satiety". The creativity is inexhaustible and when a meal fills-to-the-full for hours, satiety is at its highest.

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Bunless Double Bacon Crave

Bunless Double Bacon Crave | Burnt Lemon

I used to frequent Burnt Lemon Grill, here in Idaho, especially for their specialty lemonade which is juiced from roasted lemons. Unfortunately, there is no sugarless version. Still, the burgers are varietal and my favorite burger, the Double Bacon Crave, is scrumptious without the buns. I usually request a leafy green salad in place of the fries.

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Pumpkin!

With fall festooned around me, I have pumpkin on the brain! I whipped up my first Low-Carb Pumpkin Bread by Melissa Sevigny at I Breathe, I'm Hungry. Barry and I adore pumpkin and this loaf did not disappoint. It has a wonderfully soft texture, almost on the verge of being pumpkin pie. I might add a bit more stevia next time; nevertheless, whipped cream was quite complimentary.

Low-Carb Pumpkin Bread

{Click the links for the recipe.}

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Pumpkin Sausage Soup

Idaho temps are dipping into the 30's at night. Winter is always biting at fall's heels. Consequently, I feel such urgency to savor every autumnal pleasure.

HOORAY FOR SOUP WEATHER! One of my fall favorites is Pumpkin Sausage Soup! I had my first bowl here in Idaho and it has been a staple ever since. Versions of this soup can be found all over the web. As long as the portions are modest, this soup is a natural for low-carbers.

PUMPKIN SAUSAGE SOUP

Time: 30 minutes

Serves: 6

Ingredients 

• 1/2 lb breakfast sausage (pork, chicken, or turkey) 
• 1/2 c minced onion 
• 1 clove garlic, minced 
• 1 c mushrooms, finely chopped 
• 1 tbs Italian seasoning 
• 15 oz canned pumpkin 
• 4 c chicken broth 
• 1/2 c water AND 1/2 c half and half 

Directions

1. Brown sausage, drain and then add the onion, garlic, mushrooms and Italian seasonings. 
2. When the onions and mushrooms have begun to soften, stir in the pumpkin. Stir in the broth and mix well. 
3. Simmer 20 minutes. 
4. Stir in the half and half and water (OR the milk) and simmer on low another 10-15 min. 
5. Taste and add salt and pepper as needed.

Smiles,

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Butterly Love