Tuesday, March 06, 2012
The ones from January of 2010, that is, when I was doing the Food Stamp Challenge for real. It doesn't include what I bought or how much I paid, but it does tell what I ate. I do remember that one of the reasons it worked so easily was that all the right stuff went on sale the first week of January so I really stocked up then. I was going to post them all as December meals on the tracker here, but that's too much work. Instead I'll just post them here in the blog. I will add recipes to my SP Recipe Box, though.
So here's what I ate on January 1, 2010:
B – Tea with 1 T cream
L – 4 eggs, 1 T cream, 1 T butter
D – skin from 8 chicken thighs
S – tea with 1 T cream
1030 calories, 88 grams of fat, 50 grams of protein, 3 carbs, no fiber
Clearly not a healthy way to eat for any sustained period!
Monday, March 05, 2012
That's MIM or OMM in low carb speak.
Don't know why I didn't think of including these earlier. Maybe because I haven't tried them myself? They're low cast, low carb, easy, nutritious and delicious! At least the one I had this morning for breakfast (for real!) was.
There are many variations, but here's the recipe I used. I'll get to the variations in a bit.
MUFFIN IN A MINUTE/ONE MINUTE MUFFIN
1/4 c flax meal (ground flax)
1/2 t baking powder
2 packets Splenda
1 T cinnamon
1 T butter
1 large egg
Mix the dry ingredients in a large cup. (I used a big flat cup/mug/bowl that we usually use for soup.)
In a separate bowl, melt the butter as quickly as possible. You want it melted but not hot. Add the egg and beat well. Add to the dry ingredients and mix well.
Nuke on high for one minute. It should puff up beautifully. Slather with butter and serve.
Use more or less sweetner.
Use a tablespoon or so of sugar free syrup (like DaVinci or Torani) instead of the splenda. You may need to add a few more seconds to the cooking time because of the extra liquid.
Add 1/4 c canned pumpkin. Not canned pumpkin pie filling, but plain canned pumpkin. Use pumpkin pie spice instead of or in addition to the cinnamon.
Use just a bit of sweetner (it still needs some) and, I assume less or no cinnamon, for a savory version. Cut it in half to make two slices, top with cheese, and run under the broiler for a minute.
Add some plain, unsweetened cocoa. I assume they mean the plain stuff you used to use to make a chocolate cake and not the stuff you add water to to make hot chocolate. Though that might be good, too.
The sugar free syrups are expensive. (I used to get them at Cash and Carry, a wholesale grocery place that was associated with some grocery chain that I can't remember. They were much cheaper there. I haven't been able to find them at Sam's or Costco.) It seems like you should be able to get a similar result by using a drop or two of flavored extracts and the splenda instead. Extracts come in all sorts of flavors - vanilla, almond, chocolate, pineapple, lemon, strawberry, raspberry, pecan, black walnut, orange, banana, etc. They usually do have some sugar in them, but it shouldn't be enough to worry about when you are only using a drop or two.
There used to be a sticky thread for these in the Recipe Forum here, but it seems to have been de-stickied. Here's a link to one thread about them
and here's a link to another thread
This morning's muffin, slathered with a tablespoon of butter, had 417 calories, 36 grams of fat, 11 grams of protein, 6 net carbs, and 10 grams of fiber. It cost less than 50 cents.
Anyone out there a MIM/OMM fan? Or not? What are your experiences, your favorite variations, etc.?
Saturday, March 03, 2012
Have you tried MexicanStyle Hominy?For some reason, it's pretty low carb. But it has to be Mexican style. Regular hominy has lots of carbs.
I got a can of Juanita's Mexican Style Hominy for, I think, $1.29. Or thereabouts. It was a can the size that crushed tomatoes come in - about the same height as a standard soup can but a lot bigger around. I had 3 cups of hominy after I drained it. I put 2 cups in the freezer in 1 cup containers and used the third cup for some thing or other a couple of months ago.
Yesterday I took one of the cups of hominy out of the freezer, thawed it, and ran it briefly through the blender (my small food processor would probably work better) until it was sort of rice sized. I added it to some chicken soup that Mom made out of a chicken carcass and a bit of onion and celery. I also added some frozen chopped spinach and some grated carrot. It made two large servings of delicious soup very similar to a chicken rice soup.
Not sure what it cost. The chicken carcass was essentially free; there was about a cup of chicken meat which, if I had bought the leg quarters at Walmart in the 10 pound bags would have been about 70 cents (I get about 10 cups of meat from a 10 pound bag); 20 cents max from the little bit of celery, onion and carrot; maybe 20 cents for the spinach, and about 45 cents for the hominy. That's what, about $1.55 for two big servings? And I do mean big. More than 2 cups each, but not 3 cups. And very filling.
I didn't weigh and measure, but I think one serving was about 176 calories, 25 grams of protein, 7 grams of fiber and 5 net carbs. Half a cup of the hominy alone has 6 grams of fiber and 4 net carbs.
Saturday, March 03, 2012
Haven't posted lately. Dad died, after a week in the hospital where he wasn't expected to last the first day. If you've ever been through a death in the immediate family, you know how much is involved in dealing with the funeral, the relatives, the visitors, the callers, the details, etc. Let alone the grief and family dynamics! Things have calmed down now. The funeral's over, everyone but me is gone (I'll be here til about the end of March), and I'm taking this weekend off from doing estate legal and financial stuff. So I'll get back to my low carb budget meals and so forth.
A couple of the stores around here have asparagus for 99 cents a pound. That's still a bit expensive for a vegetable, but it's so good that it's worth a splurge. Try to get a bunch that is all the same thickness. I like it nice and think, others like it pencil thin. It's up to you. Just try to get them all the same thickness. Bend one stalk until it breaks. That will tell you how much needs to be taken off because it's too tough. Then cut as many stalks as you're going to cook the same legnth from the tip. You can lay them out in a large skillet in just a bit of water and steam them for just a minute or two until they are bright green and tender. Or you can cut them into 1" legnths and boil them in water until bright green and tender (my mother's way). Or, my favorite, is to cut them in 1" legnths and stir fry them in butter. Or stir fry them in a bit of oil and then toss with soy sauce, oil, and sesame seeds.
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