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Sunday, February 17

Monday, February 18, 2013

The cat has been sick (threw up at least 6 times between 3:00 am and noon on Sunday), and for some reason that seemed like it should be "permission" to eat off plan. Doesn't work that way, of course, and I know it and knew it. It wasn't a big craving sort of thing, more just the idea floating through my mind that I was stressed/upset about Tanny and so it would be ok to eat comfort food. I didn't give in to it and it didn't change what I ate at all. It just surprises me that even after eight years or so eating low carb and decades of dieting I still have thoughts like that!

Yesterday was a bit of a splurge day, though. They had asparagus for 99 cents a pound, and I got a couple of pounds of it. I had most of a pound last night, parboiled (actually I nuked it and cooked it too long), ice bathed, and then baked with butter and parmesan. Sounds wonderful, but it wasn't all that great. Actually, I'm not all that fond of asparagus but I keep thinking that I am - or at least should be. Oh for the days when I was in high school and we would go out and pick asparagus from the irrigation ditches out in the country! We would take paper garbage bags (and they were bigger bags back then) and bring back several bags of the stuff. For free! The irrigation ditches are concrete now, so there's no more asparagus to pick.

So, Sunday I ate:

Breakfast - eggs scrambled in drippings; tea with splenda and gelatin
Lunch - salad - tuna, tomatoes, romaine, dressing
Supper - pork steak; asparagus with butter and parmesan
Evening tea - tea with splenda, gelatin and cream

Total cost of food eaten on Sunday - $4.30

  
  Member Comments About This Blog Post:

DIET_FRIEND 2/18/2013 2:40PM

    I like it stirred into a pasta dish, but since you are low-carb, eating pasta is not a choice. It is so good though! This is why I have not decided to go low-carb.

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WOUBBIE 2/18/2013 11:05AM

    I had a bad bad experience with cooked asparagus as a child and can't tolerate even the smell, but I was surprised to find that it tastes great raw in a salad or with a dip!

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Saturday, February 16

Saturday, February 16, 2013

Breakfast - eggs scrambled in lard; tea with tea and splenda
Lunch - turkey salad - turkey, celery, mayo, sunflower seeds, cinnamon
Snack - hardboiled egg with mayo
Supper - pork shoulder roast; stir fry of cabbage, onion, and carrots in dripping
Evening tea - tea with splenda and gelatin

Total cost of food eaten today - $3.06

  


Veggie Beef Soup

Friday, February 15, 2013

Made with whatever happened to be handy, which today happened to be -

VEGGIE BEEF SOUP

1 lb ground beef
4 T lard or drippings
1/2 large onion, chopped (80 g)
2 cloves garlic, minced
4 c broth
2 c canned tomatoes
1 can French cut green beans
4 oz frozen spinach
2 T Italian seasoning
salt and pepper to taste

Brown the ground beef in the lard or drippings. Add the onion and garlic and cook for a few minutes. Add everything else, bring to a boil, reduce heat and simmer for half an hour to an hour.

Serving Size: 4 servings about 2 cups each

Total cost of batch of soup - $4.33

  


Friday, February 15

Friday, February 15, 2013

Breakfast - eggs scrambled in drippings; tea with splenda and gelatin
Lunch - Pork and Cauliflower Salad; pork roast
Supper - Veggie Beef Soup
Evening tea - tea with splenda and gelatin

Total cost of food eaten today - $3.29

  


Pork and Cauliflower Salad

Friday, February 15, 2013

With pork at 99 cents a pound again, I'll be eating lots of pork! This salad is based on Sumptuous Pork Salad from the Carbohydrate Addict's Cookbook, but I used less pork. The original recipe calls for 2 cups of pork to 1 cup each of cauliflower and celery. Actually, like most salads, the quantities and proportions can be varied depending on how much of each you happen to have. I tried it with no celery once, though, and it wasn't very good. Some diced red bell pepper would be pretty in this, too.

PORK AND CAULIFLOWER SALAD
(slightly modified from the Carbohydrate Addict's Cookbook)

1 c diced, cooked pork
1 c diced or sliced raw cauliflower
1 c diced celery
2 T mayo
1 t mustard (any kind - dijon, spicy, horseradish, whatever) or to taste

Just mix it all up and eat!

I have this as a single serving. The total cost was about $1.06. I used leftover pork shoulder roast that I cooked in the pressure cooker last night, and about 8 oz raw yielded about 1 cup cooked and diced. But it was very fatty. I think with the other pork roast that was on sale last week it wouldn't have taken a full 8 oz to get one cup. I've also used leftover pork shoulder steak, and leftovers from various other pork roasts. You could even use pork loin, which I usually don't like because it seems like it's too dry. It costs more, even on sale, but I don't think it cooks down nearly as much. In other words, just use whatever's on sale.

  


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