|Originally posted by Whisker's mom
I would love some great recipe ideas and any tips you do have!!! Every little bit of help is wonderful.
Finishing litre #2 of water. Just wondering..... I know that they recommend 64oz of water. But exactly how much water do most of you consume in a day?
Late in responding, took part of the day "off" from my computer yesterday.
I drink over 100 oz. in the summer if it's a really hot day, for the rest of the year, I strive for 64 as a minimum, but feel my best with I drink 88 oz or so.
I love breakfast, and quiche. I used to (of course!) love the pie crust of my quiche <G>. Now, I make a parmesan crust...very simple -
melt some butter in a glass pie plate in the oven, then sprinkle shredded (not the powdered stuff, but shredded) parmesan cheese over the bottom of the pie plate, atop the melted butter, put back in the oven (350 degrees is okay) until it's lightly tanned and firm. Then place your quiche fixings into the pie plate and bake as usual.
Though you have to allow for the saltiness of the parmesan cheese, this makes a wonderful crust for one's quiche and it's (what is called cm on my plan)suitable as a low carb meal.
I take boned, skinless pink salmon (canned) and mix with the "cleanest" cream cheese I can find (clean means no thickeners such as guar gum), season with fresh ground black pepper and a sprinkle of Chipotle Chili powder and it is awesome! Use celery sticks to scoop out. This makes a great snack or could be used as a party dip - play with the seasonings to see what suits you.
We adored mashed potatoes. And find that cauliflower, stem portion of the flowerettes peeled OR discarded, boiled well, drained then mashed as if it came through a ricer, with butter and cheese or a clean sour cream (again, try for no carregeenan or guar gum), salt and pepper and it is delicious!
I love asiago cheese...and Frej loves chicken strips. I will take chicken breasts, slice into strips, dip in egg then in shredded asiago cheese and basil or Italian herb mix, then pan fry in extra virgin olive oil (EVOO) or saute in butter. Again, play with the seasonings to suit your tastes..could be done with garlic powder and basil, or cumin and chili powder...etc.
#5...veggies...we love sauteed spinach - done with evoo and garlic, and I frequently make a spinach cheese casserole (one wedge of which makes a great breakfast when reheated!)...use 16 oz. frozen spinach, thawed and drained, saute in evoo and fresh slices of garlic, mix with clean cottage cheese(a one lb. container) and a cup or a cup plus of two cheeses - we like cheddar and muenster, or havarti and muenster, 3 eggs beaten, season with pepper and salt...plus I like to add chipotle chili pepper...place in a 13x9 baking dish and bake at 350 degrees for about 35 minutes or until done (meaning until the egg/custard part is set and I like it if the edges are lightly browned). This is such a good casserole we use it for Sunday dinners that are cm (we have a RM brunch on Sundays)along with baked or sauteed chicken, or hamburgers made without bread crumbs etc.