Hodgepodge

Trees are beginning to disrobe here in Idaho. Since winter creeps in reasonably fast, I celebrate with the first signs.

It's not National Sneak Some Zucchini Into Your Neighbor’s Porch Day (celebrated on August 8th), but I am enjoying the efforts of generous gardeners. I baked chicken thighs and roasted zucchini halves covered with Pork Panko Breadcrumbs (crushed pork rinds). I season them first with whatever catches my fancy and then add some melted butter to achieve the texture and color I prefer. This is also a tasty addition to fish! Of course, we can crush our own; however, I love the convenience.

Although I am still embattled by a sedentary lifestyle due to my new job in a cubicle, I continue to persevere with low carb choices. To counter, I joined a gym! I have 2 visits under my spandex waistband. To celebrate, I gave myself a bit of TLC last Saturday: French Press Coffee with heavy whipping cream.

Autumnally yours,

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More Bite-Seeing

My low-carb adventures continue, even in the midst of major change.

Ceviche de Pescado

Pollo con Crema

Fish Filet on Roasted Veggies

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Happy Bite-Seeing

Steak and Veggie Kebabs

I was still being pampered the day after Mother's Day. My husband loves to fire up his new barbecue. This serving of steak and veggie kebabs had me feelin' the love!

Asian Fusion Bowl at "Monsoon" — Nampa, Idaho

Monsoon opened in Nampa, Idaho. It is the Asian fusion version of Chipotle. The diner is able to design their own bowl. They graciously worked with my low-carb preferences and I was delighted with the outcome. I swapped out noodles and rice for a bed of vegetables. I added chicken, peanut lime sauce, mushrooms, another layer of veggies, and garnished it with sprouts. I weighed less the following day!

"Always exploring, never boring!" 

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The Pros of Low-Carb

Smiles,

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Chipotle Cauli-Rice

Cauliflower rice is a staple in my home. It is the beginning of anything you can imagine! Everlovin' LowCarb has already featured 3 riced cauliflower recipes:

• Cauliflower Tabbouleh with Pomegranate Seeds
• Asian Goulash
• Curry Cauli-Rice Salad

Whether you are a riced cauliflower enthusiast or still on the fence, I think you will enjoy Tracy Saelinger's piece, Is Trader Joe's cauliflower rice better than homemade? Tracy compares 2 popular prep methods to Trader Joe's Organic Riced Cauliflower. She also includes 2 how-to videos for stir-fry rice and a cauliflower pizza crust.

Chipotle Cauli-Rice is simple, yet perfect for variations. I love to pick up a roasted whole chicken at the natural market, tear it apart, and stir it in. This takes little time to prepare.

CHIPOTLE CAULI-RICE

Ingredients

• 2 12-oz. packages of frozen Trader Joe's Organic Riced Cauliflower
• 1 lime, juiced
• 3 green onions
• 1-2 teaspoons of chipotle seasoning (I get mine in the bulk section of a natural grocer.)
• 2 Tbsp. Organic olive oil
• Maldon salt or sea salt to taste

Instructions

1. Microwave the riced cauliflower according to the package directions and allow to cool.
2. Juice the lime and cut the onions into small pieces.
3. Add the olive oil, lime juice, chipotle, and salt. (If including roasted chicken, add it now.) 
4. Toss everything together and refrigerate.

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Za-atar: A Middle Eastern Condiment

Za'atar | The Spice House

I am returning to normalcy after this crazy election season. It is a delightful day in Idaho. The clouds appear to be raked like leaves. The sky, a soft hue-of-blue, surrounds a sun that is so brilliant I can hardly look in its direction.

I have chicken breasts (skin-on) in the slow cooker. I applied a rub of za'atar to the chicken. Za'atar is also amazing on roasted chicken (skin-on) with a drizzle of olive oil.

Za-atar is a Middle Eastern condiment that, like curry, will be different depending on what region it comes from. It is known for enhancing mental acuity and it adds zest to meals. I am more familiar with the Lebanese version since I first tasted it on something called mana-ish, a global flatbread. The bread was covered with olive oil and za-atar, then baked in a special oven.

Since I am not consuming bread these days (unless it is low-carb), I like to use za'atar to season meat, fish, and vegetables. I mix it with sour cream to make dips. It is awesome on kebabs, meatballs, popcorn, salads, and sprinkled on hummus or yogurt.

I have included a simple recipe for homemade za-atar below. It comes from Alton Brown via the Food Network.

ZA-ATAR

Ingredients

• 3 teaspoons dried thyme
• 1 teaspoon powdered sumac
• 1 teaspoon toasted sesame seeds
• 1/4 teaspoon kosher salt

Directions

1. Watch how to make this recipe HERE.
2. Put all of the ingredients into a spice grinder and pulse until a powder is formed, about 30 to 45 seconds. 
3. Store in an airtight container for up to 2 months.

NOTE: Za-atar can also be purchased from Middle Eastern stores and online. The photo features za'atar from the The Spice House.

Recipe courtesy of Alton Brown | Food Network - 2010

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Fat Sat | Grocery Outlet

Fat Sat will be a weekly Everlovin' Low-Carb feature. The post title is short for Fat Saturday and will feature LCHF (low-carb-high-fat) news, tips, and inspiration.

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I now have a Grocery Outlet in my neighborhood. Being unfamiliar with the store, I immediately pictured heavily processed food. I was curious though, so I attended the Grocery Outlet Grand Opening. I was delighted to discover their NOSH merchandise (natural-organic-specialty-healthy), which includes many low-carb essentials.

I found plenty of products labeled gluten free, but nothing specifically identified as low-carb. Gluten free products usually replace the culprits with other carbs, so I read a lot of Nutrition Facts. I ended up scoring some quality goods at serious savings!

The only drawback of any outlet is the limited availability of products. Yet, I have seen many favorites reappear.

Here are some of the low-carb items that I have picked up at Grocery Outlet...

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Hot Garlic Sauce | Mojo criollo para viandas y carnes

Most sauces, marinades, and dressings are naturally low-carb as long as they are sugarless and grainless. Of course, cooking from scratch gives us complete control over carbs. Think of sauces, marinades, and dressings as wardrobe and accessories. (That is, after all, the real reason I enjoyed my childhood Barbie.) Any dish can undergo a dramatic quick-change with little fuss.

Chef George Geary wrote a cookbook called 500 Best Sauces, Salad Dressings, Marinades & More. Seriously! We could eat chicken breasts for 16 months straight and never duplicate a flavor profile!

Here is a versatile Cuban sauce. It is borrowed from In a Cuban Kitchen by Alex Garcia, published in September of 2004. Although carbs are central in Cuban cuisine, I have not met a carb that cannot be tweaked. Garcia's dishes are irresistible and use the freshest ingredients!

HOT GARLIC SAUCE | MOJO CRIOLLO PARA VIANDAS Y CARNES

From: In a Cuban Kitchen

By: Alex Garcia

• 1/4 cup olive oil
• 1 medium white onion, chopped fine
• 6 garlic cloves, chopped
• 1/2 bunch fresh parsley, stems removed and chopped fine
• 1/2 bunch fresh cilantro, stems removed and chopped fine
• Juice of 3 limes
• 1/2 teaspoon salt

1. Heat the olive oil in a medium saucepan. Add the onion and garlic and cook until fragrant.
2. Remove from the heat and let sit for 2 minutes. Add the parsley, cilantro, lime juice and salt.
3. Serve hot over vegetables or meat dishes.

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Pollo Con Crema

Pollo Con Crema at Lima Limon | Kuna, Idaho

As I sit here typing and eating fried eggs topped with melted cream cheese, I marvel at how satisfied I am. I take inventory of the horrid, tasteless diets that always left me hungry and eager to jump ship! I will be celebrating my FIRST LOW-CARB ANNIVERSARY on September 1, 2016. I have never been bored, nor have I been tempted to stop.

Dining out is also an adventure! Yesterday, I visited the Kuna Historical Society, located about 30 minutes southeast of my Ida-home. Lima Limon, a Peruvian-Mexican restaurant is 2 buildings west of this museum. How could I possibly pass that up? I knew that my LCHF lifestyle would require adjustments to the way I approached Peruvian food. Yet, to my surprise, I was not interested in the empanadas, plantains, rice, and tortillas that would normally have me giddy. I chose, instead, to order Pollo Con Crema, without the rice and flour tortillas. Chef Deysi brought me this beautifully orchestrated dish with brightly colored, steamed vegetables; and Pollo Con Crema consisting of chicken and sautéed mushrooms in a sour cream sauce. I showed great restraint in not licking my plate!

Pollo Con Crema at Lima Limon | Kuna, Idaho

Adventurously Yours,

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Kebab-bab-babbing along...

Here in Idaho, the weather is windy, dry, and hot. Besides wishing that I could return to sunsuits, I am on a serious, and I mean SERIOUS, kebab kick! I cannot get enough! I even daydream about my next set of skewered sumptuousness! Even though our old barbecue is falling apart, Barry is not deterred! He creates something new and then babies those kebabs over just the right amount of heat.

We have had strip steak, chicken breasts, and shrimp thus far. (Pork sirloin is on the menu for this weekend.) The vegetables vary, but we never seem to omit the cherry tomatoes because they pop with flavor. I love the way juicy, crispy, savory, and sweet marry over the flames. And we must not forget the freshly chopped herbs sprinkled on top.

As I go kebab-bab-babbing along, please take a moment to share your favorite kebab combinations. 

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