This simple, two-egg cheese omelette is filling and almost (1.5 grams carbs per tablespoon of chunky slasa) carb free.
One nice thing about switching to low carb for a while, is that large portions aren’t necessary to keep hunger at bay.
Tag: Food Photography
-
A Good Trade Off
A burger without the bun.
Take on fork: a cherry tomato half, a bit of lettuce, a piece of air-fried burger. Dip it all into ketchup and then mustard and it’s a burger minus the carb-loaded bun (28-38 grams of carbs per bun).
This makes room for a filling lite beer (3.2 grams of carbs per can)
In my world, that’s a good trade-off.
-
Can You Guess?
To get back to my most comfortable weight, I intend to lose 10 lbs in the next two months.
I’ve made up a new eating program, which consists of three methods combined: 16/8 intermittent fasting, low carb, and reduced calorie.
Can you guess what bits from this plate ended up on hubs’ plate?
-
Tex Mex with a Twist
We have a restaurant here that has a diverse menu featuring the chef’s take on offerings of many locales. Each dish is a bit different than what one would expect, so it’s always a pleasant surprise.
This taco salad was the menu item I tried last week. It was a treat in both presentation and flavour!
I’m preparing my palate for our upcoming winter in Deep South Texas.
-
Birdseed for Folks
This container of Nut and Seed Brittle weighs in at 0.645 Kg (1.4 lbs) and costs $10.99 CDN ($7.91 USD)
Besides being a great source of fibre and nutrients, this treat is healthy in another way … the clamshell packaging is almost impossible to break into! I know I could put it in another container, but I decided to reseal it in this one every time.
The brittle, although quite sweet, is so full of a big variety of seeds (pumpkin, sesame, sunflower, flax) and nuts (almonds, cashews, pistachios), and coconut, that it’s surprisingly easy to bite into and chew, and one piece always tastes like more.
Best to leave it locked down like Fort Knox.
-
Guiltless Indulgence
Every once in a while, I have a strong craving for ice cream. It has to be three scoops of a good vanilla, topped with whatever my mood suggests, and no, I don’t feel a drop of guilt when I indulge.
-
Necessary Indulgence
Because hubs has decided in recent years that he isn’t a steak lover (and even though I am), I make a steak meal maybe only twice or three times a year.
The limited frequency actually makes it all the more enjoyable for me.
Sometimes, as the old adage goes, “you just gotta do what you gotta do”.
-
A Garden Gift for an Old Fashioned Dessert
Each year at this time, we’re gifted freshly picked rhubarb from folks we know.
I chopped it up and made a fave dessert from our childhood.
Warm Rhubarb Crisp with Ice Cream -
Breakfast of Champions
My favourite meal out is this breakfast – especially when the over-easy eggs, the slightly crispy bacon, the brown toast, and the hash browns are cooked to perfection!
Do you have a fave restaurant meal?
**For the time being, if you wish to comment on any of my posts, you may have to tap on the image, scroll down, and you’ll have access to the comments section. Thanks for your patience as I continue to work on this new template**
Radically Retired 