I tried out a new recipe that I adjusted for low carb and it fits in with the induction requirements. This was originally a recipe from Knorr featuring their Spanish Rice mix. In order to go low carb, I completely replaced the rice. So the new version is good, although not as spicy as I would like. If you want more spice, then use a hot salsa or add chile to it. I might play with this recipe a little more. Lunch was a rerun of Tuesday’s Caesar salad with a little perking up. Dinner was a favorite of mine- hamburgers! Yes, with a bun.  That flax meal muffin can be transformed into a bun.

Here’s the plan for the day:

	Food	NC
breakfast	Cauli-rice Chorizo Bowl	4
	Tea	0
	B12	1
snack	Pork rinds	1
lunch	small Caesar salad	1.4
	3 cherry tomatoes	1.4
	1/2 egg	0.2
dinner	Hamburger	0
	Lettuce, 1 slice tomato	1.6
	Kohlrabi fries – 1 cup	3
	roll	1.5
dessert	mini-cheesecake	1.6
		16.7

 

Starting off with breakfast, which uses chorizo again. I love this spicy Spanish/Mexican style meat with chile. If it’s not your thing, you can make this more Italian and use Italian sausage or just plain country sausage in it. In some ways, this suggests a Spanish version of fried rice. To be honest, it isn’t very colorful, so next time, I think I’ll add green onion and maybe tomatoes to get more color and flavor into it.

Chorizo and Egg  Cauli-rice Bowl

2 Tbsp. Olive Oil
1/2 medium Onion, chopped
4 ounces Chorizo Sausage or other Sausage
1 cup Water
2 cups Cauli-rice
1/2 cup Salsa
1/2 teaspoon Cumin
1/4 teaspoon Cayenne Pepper
6 large Eggs, slightly beaten
1 cup shredded Cheddar Cheese

If using a solid sausage, cut it into pieces. If using a ground sausage, break it apart as you put it in the skillet.

Put oil in a large skillet and heat over medium heat. Add onions and sausage and cook until onions are just tender, about 3 to five minutees. Break sausage into smaller pieces if you’re using a ground variety. Stir pan a few times while it is cooking.

Add 1 cup of water, the riced cauliflower, cumin, cayenne, and the salsa. Stir it all together. Bring the pan to a boil, then reduce heat and simmer 8 to 10 minutes until the cauliflower is tender and most of the water is gone. You want it moist, but not wet.

Beat the eggs in a bowl, then stir into the cauliflower mixture. Cover and cook over low heat, stirring every couple of minutes, for about 8 to 10 minutes until the mixture is set.

Top with the cheese and cover again for another 2 or 3 minutes to melt the cheese.

Serves four.

Nutrition Information per serving:
Calories: 371 Fat: 28.8 g Net Carbs: 4.5 g Protein: 27.6 g

Lunch was the leftover Caesar Salad from Skipolini’s, which was less than half of what I had there. I had 1/2 a hard boiled egg and three cherry tomatoes cut in half. The dressing was already on the salad. Easy lunch.

For dinner, I made hamburgers with kohlrabi fries.

Low Carb Hamburger

For the roll, make the flax meal muffin.  Put it in a 3″ round bowl or a small cake mold. Either cook in the microwave with the bowl or put the cake mold in a 350 degree oven for about 15 minutes until browned. If you cook in the microwave, let it cool for about 10 minutes, then slice it across the middle and toast it when you’re ready to build your burger.

For the burger:

1 quarter pound Hamburger Patty
1/2 teaspoon BBQ or other 0 carb seasoning
1 slice Cheddar Cheese
1 Lettuce Leaf
1 slice Tomato or 4 Cherry Tomatoes
1 tablespoon Mayonnaise
Other condiments as preferred

Season the burger and grill outside, in a home griller, or under the broiler. Or you can fry it in a skillet. After you turn it over, put the cheese on the top to melt.

Meanwhile, toast the bun then spread mayonnaise, mustard, or whatever you prefer, on the inside of the top and the bottom. Put lettuce leaf on the bottom. When the burger is done, put it on the lettuce, top with the tomato and put the top on. If you’d like you can add a tablespoon of guacamole to the top before you put it over the meat patty. If you like onions on it, put a very thin slice on it. They are a little high in carbs.

Makes 1 burger.

Nutrition Information without the bun:
Calories:415 Fat: 33.1 g Net Carbs: 0.7 g Protein: 27.4 g
Flax meal bun: 0.6 g

Additional condiments:
Onion sliced thin 0.6 g
Mustard 1 teaspoon 0.2 g
Ketchup 1 tablespoon 5.0 g
Avocado (Hass) 1/4 fruit 0.8 g
Guacamole 1 tablespoon 0.5 g
Dill Pickles 3 slices 0.6 g

Here’s that alien vegetable that many people don’t know what to do with. Most often, it ends up in salads, but it cooks wonderfully.  In this meal plan, it’s standing in for potato fries.

Kohlrabi Planks

1 large kohlrabi, peeled
1/2 tablespoon Seasoning Salt
1 to 1 1/2 cups Oil for frying

Cut kohlrabi down the middle, then slice into 1/4 inch planks to make about 12 planks. Put in a microwave safe bowl with about 1/4 cup of water and cook for 2 minutes to soften them.

Heat oil until it is at sizzle stage. Put the planks in to cook. Give them about four minutes, then check that they are browning. Turn to the other side if they are. Repeat, if necessary to get even browning. Remove to a paper towel to drain.

Season with salt and serve. Makes 2 servings.

Nutrition informaiton per serving:
Calories: 78 Fat:6.8 g Net Carbs:1.5 g Protein: 1.0 g

If you’re trying any of these dishes I’m posting, let me know your thoughts.