My LCHF Kitchen Hacks!

Such a great blog! With great tips on eating LCHF a version of low carb

The LCHF Club!

Changing your diet and ultimately your lifestyle is no easy task – especially when you are eating a low carb high fat diet. Not only are you swimming against the tide of conventional wisdom, but you are also battling against your self. In the beginning you have to re-educate yourself on what is good for you, but you also have to re-educate your body to stop craving all that rubbish that you have been eating your entire life time. This is tough!

We have all been there, and I am sure we have all developed our own strategies to help ourselves succeed, but I thought I would share with you some of my kitchen strategies that helped me stick to the LCHF diet and continue to do so two years later:

My LCHF Kitchen Hacks!

1. Meal Plans

Incredibly important in the beginning. In the first year of eating LCHF…

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One thought on “My LCHF Kitchen Hacks!

  1. 50djohnson says:

    Great go to list. Here is a list for you that since you said you use your freezer… I thought you might could use a few of these ideas. Stay happy and healthy 🙂
    Being healthy means commitment, one day at a time, re-energized, focusing on meal preparation for the day. Gather all the ingredients if a recipe needs to be made, or getting something pre-prepared from the freezer made from Trim Down Club recipes making life easier for up-coming surgeries, or just helping BUSY people’s lives. Committed to health? NO EXCUSES 🙂 Never give in! Never give Up! Never go back!

    My Ideas for making Up-coming surgeries easier and BUSY PEOPLE’S Lives less complicated :

    Having a “Vac-n-seal” has saved me soooo much money !!! They really work!!!

    Sprouted whole grain bread (SWG) made in the BREADMAKER!!! Yeah! Recipe in blog (Are you happy and healthy) Make 3 loaves, slice two of them.
    Chili- Make a big batch- Divide into 3 containers and label. Recipe in the forum of Successful Beginnings and Support Trim down Club.
    Vegetable soup- Make a large batch and divide into three containers. Recipe in forum of Successful Beginnings and Support in the trimdownclub.com
    Homemade chicken noodle soup with gluten free noodles. Divide into three containers. Recipe in Successful Beginnings and support in trimdownclub.com
    Grill 8 chicken breasts and thighs on the grill and separate into meal sized portions, sealed by your vac-n-seal. It will stay fresh for up to a year.
    Grill 12 hamburger patties and divide into individual bags.vac-n-seal.
    *********My favorite one! ***Make Mexican Freezer Meat and Italian Freezer Meat. Make at least 5 pounds of hamburger in each recipe. Divide into 2 cup portions, vac-n-seal. This makes it so simple for your spouse to heat up a jar of spaghetti sauce, cook a pkg. Of noodles. Voila! Dinner.
    2 Rotisserie chickens, deboned, or bake a turkey , cool, debone and divide into 2,3,4,5, ounce baggies of meat. Label by ounces and put in a large freezer baggie or vac-n-seal all of them in a large bag and then reseal it after you one out. Great to add to soups ,chicken salad, chicken enchiladas, etc.
    Make Apple/onion pork Butt in crockpot, dividing up into three meals for reheating. Recipe at the bottom of the page.
    Make a crockpot of fresh green beans –divide into meal portions and vac-n-seal. Recipe at the bottom of page.
    Make a crockpot of fresh black-eyed peas. Divide into meal sized portions and vac-n-seal.
    Make a double batch of sugar free SWG Moist Bran Muffins. Divide into two large vac-n-seal bags. Get out only what you want for that day. Cut in half and toast. Recipe at the bottom.
    Make a large recipe of Homemade Trim Down Club Granola. Transfer ½ to freezer and 1/ to an air-tight container. Recipe at the bottom.
    Make a double batch of Magical No-Carb Cookies. Place in a large baggie and freeze.
    Make a double batch of Butternut Squash Muffins. Place in freezer baggies and freeze.
    Make a couple of loaves of trim down club pumpkin bread.
    Buy 3 bags of skinnypop Popcorn. Eat with cheese and V-8
    But a case of spicy v-8. It’s great chilled and served over ice.
    Make sure you have plenty of block cheese or string cheese.
    Make a list of veggies and fruits that you’d like for somebody to go get at the market when you get out!
    🙂 Mexican and Italian meat

    Brown 10 lbs. of hamburger meat or ground turkey with onion, and minced garlic.

    When halfway brown, divide it into two pans. One, for Mexican spices, one for Italian spices. Into the Mexican spices add 2 Tbs. chili powder, 2 Tbs. cumin and finish browning. Put in quart freezer bags or Vac-n-Seal bags.

    Use a sharpie to label Mexican, and date.

    To the Italian meat, add 2 Tbs. of dried Basil, 1 Tbs. dried oregano and finish browning. Bag it, mark it and freeze.

    Coming in exhausted and facing a hungry crew, pop a bag of either into the microwave and use it as a base for spaghetti, stuffed shells, add to Vegetable soup, tacos, soft tacos, enchiladas, taco salad, nachos burritos, etc. Having this prepared ahead of time is ¾ of having it ready to eat! A GREAT time-saver.

    🙂 Apple -Onion Pork Butt/Shoulder or /loin Place the pork butt roast frozen or fresh in the crockpot

    Stuff cubed onions all the way around it.

    Cover with apple juice.

    Sprinkle with cracked pepper

    Cook 8 hours on low in a crockpot.

    🙂 Crockpot Fresh Green Beans 4-6 c fresh green beans or 4-6 c Haricot vert green beans

    1 smoked turkey wing or ham bone

    1 medium onion chopped

    1 1/2 tsp. salt

    1 T sugar

    1 bay leaf

    1 T black pepper

    1 tsp oregano

    1 tsp dried basil

    3 Tbs. butter

    1 small pkg red baby potatoes cook for 6-8 hours on medium in crockpot

    🙂 Fresh black eyes peas

    4-6 c of freshly shelled black -eyed peas

    1/2 medium onion chopped

    1 ham bone

    1 T pepper

    1 tsp salt

    Cook 6-8 hours on high in crockpot.

    🙂 Moist Bran Muffins ——-48 muffins per recipe (count = 1 muffin =3/4 carb+ .1Protein+ .68 fat

    2C boiling water In comparison butternut muffin= 1.2carb+ .2 protein

    2c 100% bran cereal

    1 c Stevia in the Raw

    1c coconut oil (shortening consistency)

    4 eggs

    2 tsp.salt

    2 tsp baking soda

    1 tsp baking powder

    2 tsp xanthum gum

    5 1/2 c buttermilk

    6 c SWG whole wheat flour

    4 c 40% bran flakes Pour boiling water over the 100% bran. Set aside. Cream sugar and shortening, and eggs. stir in salt, soda, and buttermilk. Add bran mixture. Combine flour and Bran flakes.

    Approved ingredients by TDC!!! 😛 Those products can definitely be part of the program – just check the cereal ingredients to be sure there aren’t undesirable additives – like corn starch or syrup and hydrogenated fat, and that the amount of sodium per serving is less than 140 mg. Buttermilk is fine – organic is always best, if you can.

    🙂 Trim Down Club Granola!!!

    ■½ tsp. / 1½ gm cinnamon (optional)

    Directions

    Preheat oven to 325°F / 160°C for regular granola, 120°F / 50°C for raw granola.

    Spray a cookie sheet with non-stick spray.

    In a large bowl, mix together nuts, seeds, wheat germ, and dried fruit (as well as cinnamon, if desired).

    In a small saucepan over low heat, add oil, honey, and flavor extract, and cook until liquid in consistently.

    Pour over the dry ingredients and mix thoroughly.

    Spread a ½-1 inch / 1¼ – 2½ cm thick layer of the mixture onto the cookie sheet.

    For regular granola, bake for 10-15 minutes, until golden brown, then mix and turn the granola.

    Bake 5-10 more minutes (10 minutes for extra-crispy).

    Directions

    Preheat oven to 325°F / 160°C for regular granola, 120°F / 50°C for raw granola. Spray a cookie sheet with non-stick spray. In a large bowl, mix together nuts, seeds, wheat germ, and dried fruit (as well as cinnamon, if desired). In a small saucepan over low heat, add oil, honey, and flavor extract, and cook until liquid in consistently. Pour over the dry ingredients and mix thoroughly. Spread a ½-1 inch / 1¼ – 2½ cm thick layer of the mixture onto the cookie sheet. For regular granola, bake for 10-15 minutes, until golden brown, then mix and turn the granola. Bake 5-10 more minutes (10 minutes for extra-crispy)

    🙂 Magical No-Carb Peanut Butter Cookies -1 cookie =1 fat

    2 c crunchy peanut Butter

    2 eggs

    2 cups Stevia in the Raw

    2 tsps. Vanilla

    Beat all ingredients in a mixing bowl. Spray pan with Coconut Pam. Pre-heat oven to 350*. Using a 1 tablespoon meaured Ice cream scoop, scoop out coolies onto cookie sheet. Makes 36 cookies. Bake. Put on a wire cooling rack. Put into a large freezer bag and freeze. Eat frozen or thawed.

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