- 1 medium cabbage.
- 2 cups carrots cut into chunks.
- 3 medium onions.
- 2 cups celery
- 2 cups diced squash
- 2 cups cauliflower cut up.
- 2 quarts canned plum tomatoes.
- 8 tablespoons coconut oil.
- Rosemary, Thyme, Parsley, Oregano to taste.
- Two boxes organic nonfat chicken stock.
- I added bacon to the cabbage (which I only did because it was getting old), couple chunks of Ginger, Lemon Grass. And I added 13 garlic cloves to caramelize with 3 onions. And a quarter cup or so of apple cider vinegar. So I carmelized all the veggies in coconut oil in three different sauce pans then added them all to a big stock pot with chicken stock tomato and spices. And let it simmer for 15 minutes. I think one of the keys to making this pop is to caramelize most of the veggies. Oh yeah I also added a couple hand fulls of Tuscan Kale. To boil.
So I decided to make some cabbage soup. There's a ton of recipes on line.
I fried everything in coconut oil until it was mostly carmelized (except the carrots which are tough mamma jamma's so were only scorched, nor the cauliflower which I added last to cook.
I subscribe to Gary and Merri Scott's Newsletter because they are always on the edge of new and interesting information. In one of Gary's recent emails he talked about how often people like writers (and truckers) can get tired from lack of exercise. Gary talks about how our brain takes it's food from our cerebro spinal fluid (not the blood stream) and that it takes exercise to move these nutrient carrying fluids to our brains. Turns out Gary's chiropractor has shown Gary a super easy and effective exercise to pump if you will, the cerebro spinal fluid up to the brain. I've started using this exercise myself and find it really does work. In a nutshell all you do is inhale deeply as you shug your shoulders back and look up. Then as you exhale you hunch your shoulders forward as you move your head to look down. I do this three or four times and find it really does help alleviate my fatigue. Here's a link to Gary's article which also has some photo's of Gary doing his anti fatigue brain exercise.
So, I saw a recipe for making creamed spinach using coconut milk. Being as I didn't have coconut milk and it was raining cats and dogs, I decided to improvise. Besides, we had a giant three pound bag of spinach, not to mention a ton of onions and some lamb that needed to be used up so I ended up creating something that didn't much resemble creamed spinach at all.
First I sliced three onions and fried them in two separate pans with ten sliced up garlic cloves using Dr. Bronners fresh pressed virgin coconut oil. After about ten minutes browning the onions and garlic I started adding handfuls of spinach. Meanwhile in the other frying pan I browned the rest of the onions and garlic then added one pound package of lamburger. I just kept adding handfuls of spinach to the large cast iron skillet, love it because it cooks down so much. I ended up using 2/3 of that giant 3 pound bag of spinach. Then I dumped the lamb and the rest of the onions and garlic over the top, added a cup of almond milk and a half cup of heavy cream (because it was there) and Cayenne Pepper, Curry Powder, Paprika, four tablespoons apple cider vinegar and Salt and Pepper to taste then let it simmer for five minutes.
Voila! A nice Healthy and Paleo, Lamb Spinach Curry. We both agree It was delicious, Although to be honest with you lamb has a very unique flavor and if you're like me and haven't had much exposure to it, may take a little getting used to.
One thing I've had to forgo on the road is the All American dish called the "Breakfast Skillet" The skillet is usually eggs, bacon (or sausage) with taters fried in a skillet and then you garnish it with lots of goodies like avocado and Chili peppers if it's a Mexican Skillet or if it's a more traditional northern skillet you might just add some gravy over the top. Pretty much anything you care to add. However, the one thing I've found, is every skillet I've seen in restaurants is made with Potatoes. This means it's not low carb, and thus out of reach for me. That is until I got home this week and whip up my own Paleo Low Carb Skillet.
First thing I do is go shopping and get a couple bags of pre broken up cauliflower at Smart and Final. Then I bring a stock pot to boil then add a bag and a half of cauliflower and boil for 6 to 8 minutes (sometimes I have to go 8 minutes because my stove sucks.), then I drain off the water and add a half cup of butter and an entire box of cream cheese and use a wooden spoon or a tater masher to mix it all. up. Season to taste. I like to put in salt, pepper, garlic powder, onion powder and a tablespoon of mustard powder. This makes a lot of mashed cauliflower so I refrigerate it although I've never had to refrigerate it longer than one day because this stuff gets eaten fast.
This A.m. I took some of that left over cauliflower (at least two cups) and added a couple home grown eggs and mixed it up.
Then I add the Eggy Cauliflower Taters to the bottom of the bacon infused pan and let it cook off some of the water that the Cauliflower invariably has at medium low.
This is the consistency of the eggs with cauliflower when it's done.
Now, I mix it up and add it onto a plate and try to be creative. This replaces both potatos and eggs in one swoop. (although you could fry a couple eggs and put them on top and treat this like taters if you choose) And too be honest by adding the egg to the cauliflower like this it tastes the most like hash browned potatoes (other than the real thing) of anything I've found...Enjoy!
So this super bowl got to watch a friend of mine was making "Seahawks Eggs" a delicious appetizer that just so happens to be low carb and Paleo too! All it takes is some large halapeno peppers stuffed with cream cheese and wrapped in Bacon (secured with a toothpick and...Then he wrapped them in foil and left it on the barbacue until good and hot. I'm thinking it was around ten minutes at 350 degrees but I'm not sure, so you'll have to be carefull. They were absolutely delicious though.
So got my physical results last week my doctor told me my bloodwork was much improved. My Hemoglobin A1C was down to 5.8% my last one was eight months or so ago was 6.1% and back in 2010 was at 7%. So he cut my metformin dose in half from 1000 mg's twice daily to 500 mg's twice daily.
All the while I'm losing weight and eating delicious filling food. Like Breakast this A.M. Scrambled Eggs with Avocado, mushrooms and bacon. Made by Terrie.
Heavy whipping cream, whip in a couple packs of stevia. Add to a half bowl of sliced Strawberries. Makes for a tasty low carb dessert.
Not like anyone's going to starve by doing my Healthy Trucker Diet and going low carb. As you can see losing weight is all about choosing the right foods at the right time, and there's a LOT to choose from. I just pour my hot dog infused chili over the salad...Extremely filling yet not fattening.
Couple blocks down from the Baker Truck Corral Next to the Rite Aid, is an excellent restaurant called Rising Sun Palace. The place is super fresh and clean as proven by the newly cut flowers at each table (not to mention the certificate from the health department that awarded them 100% in compliance score) I like to park on the side street next to Safeway and walk over. The Bowl of Hot and Sour Soup was enormous and a perfect complement to the delicious Ginger Beef. Don't eat the side of rice and you've got a perfect Low Carb Paleo meal.
Click the photos and they get larger...Enjoy!
My Brother showed me this trick one morning over the holidays. It's delicious, not to mention low carb, Paleo and his kids love it too!!!
Just cook some bacon, then while the bacon is still cooking take apple slices and lay them in the bacon fat to sizzle and brown.
I let the apple slices brown until they are firm yet bendable.