Menu suggestions THANKS ELLEN
MONDAY
Breakfast: Oatmeal with coconut milk, honey, chopped nuts and berries. Cranberry juice.
Snack: Apple with nut butter. Coffee
Lunch: Hummus, whole wheat pita, feta cheese, carrots, peppers, celery, cucumbers
Snack: Soy yogurt w/ 2 TBS granola
Dinner: Veggie stirfry with fresh ginger and turmeric, brown rice or quinoa
Snack: Banana, Peppermint tea
TUESDAY
Breakfast: Veggie omelet, cranberry juice
Snack: Whole wheat toast with nut butter, Coffee
Lunch: Salad with cabbage, carrots, avocado, peppers, olive oil dressing, flax seeds
Snack: Popcorn
Dinner: Baked sweet potato with quinoa and cranberry pilaf
Snack: Dried fruit and almonds, Peppermint tea
WEDNESDAY
Breakfast: Baked apple with chopped nuts. Cranberry juice
Snack: Steamed Edamame. Coffee
Lunch: Brown rice, Eggs over easy, grilled peppers
Snack: Pineapple
Dinner: Polenta, Braised greens, grilled chicken
Snack: Whole wheat toast with nut butter. Peppermint tea
THURSDAY
Breakfast: Scrambled eggs with fried sweet potato.
Snack: Hummus and veggies
Lunch: Chili and corn bread
Snack: Smoothie
Dinner: Pad Thai over Brown Rice
Snack: Fresh berries and yogurt
FRIDAY
Breakfast: Grits with parmesan cheese
Snack: Dried fruit and nuts
Lunch: Vegetable barley soup
Snack: Fruit with nut butter
Dinner: Chicken Enchiladas
Snack: Popcorn
SATURDAY
Breakfast: Whole wheat French toast with honey, nuts, and berries.
Snack: Guacamole with veggies
Lunch: Curried vegetables over quinoa
Snack: Grapes
Dinner: Vegetable frittata
Snack: Whole wheat toast with nut butter
SUNDAY
Breakfast: Johnny Cakes with butter, honey, nuts, and apples
Snack: Edamame
Lunch: Chicken and brown rice soup
Snack: Soy yogurt and granola
Dinner: Falafel with yogurt sauce, whole wheat pita, cucumber salad
Snack: Pineapple
I made these just a little bit ago. Taste really good with smart balance light marg and sugar free cherry preserves. i felt like i was eating a dessert with my omelet. yum.
Oopsie Rolls
Bake 30-40 minutes, until golden-brown.
3/26/15 Five Stars / John
I followed the recipe exactly (but doubled it) They came out just like the pctures.
These are delicious within thier own entity, Like a tortillia or taco shell do not take the place of bread neither do these.
Great flavor and strong enoiugh to spread peanut butter without breaking apart. A fantastic sandwich medium and wonderfully unique item with many uses to explore.
I used the parchment paper (cut into squares) to seperate and freeze the oopsies.
THANKS SHAWN. It's a winner!
I knew i had to try before i posted. I am wondering if putting almond extract in there would change the consistency of the dough. That would flavor it good. The reason i got that idea was from the sugar free cherry jam that tasted like it.
I think if the whites get whipped very good, different flavors (dessert or savory) could be added to the yolks and it should fold in well and bake good. It's worth a try.
The almond sounds delicious
YUm!!!!!!!!!!!!!!! save some for me.
Low Carb Yellow Squash Casserole
|
1 tablespoon olive oil 1 teaspoon butter 1 small onion, chopped 2 cloves garlic, minced 4 cups peeled and cubed yellow squash 1 teaspoon kosher salt 1/2 teaspoon freshly ground black | pepper 1/3 cup finely chopped raw almonds 1 cup shredded Colby-Monterey Jack cheese, divided 1/2 cup heavy whipping cream 2 eggs 1/3 cup coarsely chopped roasted, salted almonds |
1. | Preheat oven to 400 degrees F (200 degrees C). |
2. | Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl. |
3. | Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9x13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds. |
4. | Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes. |
When i made it, i added cashews instead of almonds and also used parmesan cheese on top along with the other cheese. Another variation that some suggested was to add a can of rotel with chilis.
That looks Awesome Shawn! Here's mine for the day.
I picked up Asparagus, Tomatoes, Bell Pepper. Cut into bitesize chunks, Roasted with oil, garlic cloves and onions 425 for 30 -45 min. Put roasted veggies (warm or cool) on bed of spinach.
Made Mustard Reduced Balsamic Dressing. (Have you all ever reduced Balsamic Dressing?)
So easy and versatile. Put 1/2 cup on stove and boil down to syrupy consistency. It turns a vineger into a sweet sauce. You learn what consistecy you like and add anything you want to it, from seasonings to condiments. Add some h2o and oils and make some delicious imaginations on a plate.
I reduced mine and added a tbsp course mustard and a tsp honey, a touch of h2o and oil for consistency.. OMG, perfect with the roasted veggies.
Both of these look great I am so glad you put it on here I love squash and veggies of all kind.
Oopsie roll update: (Note, double recipe)
I flavored my Oopsie rolls today with onion and garlic and it worked. And I think we can add just about anything to the yolks to adjust the flavor into any direction we want. I did two (Doubled) batches today. one plain and one as follows.
1/2 small-med onion
6 cloves garlic
Soften / Sweat onions & garlic, Let cool down, add to 6 yolks and blend in small blender until mostly smooth.
Follow Qopsie recipe from there with cream cheese, etc.
They came out great, maintained thier structure with a hint of garlic/onion flavor. The next one I want to do is sundried tom's and basil.