Last night I attempted to create a new low carb side dish… And surprisingly it came out really nice! I even had my mom and friend taste-test it to make sure my taste buds weren’t being biased or anything.
So here is the work of art, er, I mean Broccoli Slaw Salad.
It’s basically coleslaw but with slivers of broccoli instead of chopped cabbage. And the good news is that it’s extremely easy to throw together!
Prepackaged broccoli slaw mix (most grocery stores should have something like this in their produce section)
2 sweet peppers, chopped
1/2 green bell pepper, chopped
2 green onions, chopped
Handful of shredded cheese (I used a mild cheddar and Colby mixture)
Bacon bits (to liking)
1-2 serving spoons of Mayonnaise (if you’re wondering, Best Foods is the only way to go, IMO)
2-3 capfuls of Apple cider vinegar
Spices: dill weed, garlic powder, and loads of salt/pepper
Throw everything together in a big bowl, making sure to stir all the way down to the bottom. Let it rest in the fridge over night (that lets all the flavors mix and mash together).
And viola! You have a refreshing and low carb side dish for lunch over the next couple of days!
So I’ve been remiss in keeping up on posting… But I have quite a few photos and ideas of some delicious low-carb meal ideas that I hope to get posted very soon.
First up is the Buffalo Chicken Salad! It’s like having Buffalo Wings and a salad all in one!
The salad topping mixture is really just a mashup of various things that I thought sounded like good matches: celery, green bell peppers, avocado, blue cheese crumbles, canned chicken, Buffalo hot sauce, and a little mayonnaise. I suppose adding hard boiled eggs, bacon, and or green onions would also be good additions to the mix.
All of this was used as a topping to a bed of fresh spinach… And then served to my salvating mouth within a few minutes.
So delish and definitely worth making over and over again!
The past few weeks have been a whirlwind of activities… Today has been no different.
I had planned on going out to lunch today, and while I did actually leave work, it was to run errands. Therefore I didn’t get a chance to grab a bite to eat.
I’m fortunate to work on a university campus that has various food options available… So I took a quick walking trip to the student union in search of a low-carb meal.
Originally, I was going to grab a lettuce-wrapped burger from one place, but really felt like a salad and remembered the new Greek themed spot. Here is my beef gyro Greek salad (I added my own avocado) and Diet Coke: (I ate most of the beef gyro before taking the photo)
While it was one of the more expensive lunches that I’ve had recently, I feel like it not only is a healthier option, but fulfills my desire to stay on the low-carb track.
Even though I actually made this a few days ago, I thought it was way too good not to share!
Ingredients: chopped up hard boiled eggs, avocado, celery, green bell pepper, and dill pickle. A spoonful of mayonnaise, a little mustard, and salt/pepper to taste. The wraps are romaine lettuce leafs, whole.
Just mix and plop onto the lettuce leafs… So yum! I think next time I would put less mayonnaise, and add some sort of cheese, like feta or blue cheese.
Yesterday, I made a pretty awesome lunch at work that I wanted to share. Thankfully, I have access to a toaster oven in the office break room, which allowed me to actually make this meal happen! Otherwise I would have had a very cold and confusing lunch to choke down.
I found the concept for this recipe a few years back, when I was on the Atkins diet… While I found success following the diet, I couldn’t ever seem to get enough food, without grossly going over my daily allotment of carbs. This past week, I made a conscious decision to cut out complex carbs, and just enjoy the food that I eat (I.e. Veggies grown above ground, proteins, and dairy), thus the reason for the low carb meals that you’ll see popping up now and then from me.
But to get back to the subject at hand: Portobello Mushroom Pizza!
How did I make this very simple yet delicious pizza? The base (what would be crust on a regular pizza) was a huge portobello mushroom cap. I cleaned out the brown ridges (not sure what they’re actually called) and took off the little trunk in the center. Then layered some slices of fresh mozzarella cheese, fresh spinach, and a few slices of pepperoni.
To be honest, I have no clue what the toaster oven temperature was set on, or exactly how long the pizza was cooking. My best guess would be 400•f and approximately 8 minutes.
While the food was cooking, a number of coworkers came in and admired my work of art! Haha – like I painted the Mona Lisa… More like a preschooler’s finger painting!
The only thing that I would do differently, is figure out a way to not have so much juice come to the surface – maybe I should cook the mushroom cap first.
Well anyways, here are before and after shots. Hope this inspires you to make your own pizza creation! 🙂