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Asparagus Scramble Brunch Eggs |
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Looking
for something a bit different for Sunday breakfast? Treat yourself and
your family to a healthy low carb asparagus scramble! It's an ideal
solution to leftover veggies!
Excellent accompanied by Kimkins Savory Chicken Sausage or Canadian bacon and hot cinnamon coffee.
Ingredients (serves 4)
- 5 eggs
- 3 egg whites (if you prefer a lower fat version)
- 8 cooked asparagus spears, sliced diagonally
- 8 cherry tomatoes, cut in half
- 2 oz low fat goat cheese (or shredded sharp cheddar)
- 1 Tbsp chives or green onion, chopped
Beat
together eggs and egg whites, add pepper. Over medium heat spray
nonstick skillet with cooking spray. Pour in egg mixture and stir
constantly. Eggs cook quickly.
When eggs are almost cooked
through, add asparagus and tomato. Stir together and transfer to heated
serving plates. Sprinkle with goat cheese or cheddar and chives. Serve
and enjoy!
Note: If using all whole eggs (not whites) calories and fat counts rise substantially.
Nutritional Info (per serving)
Calories: 152
Carbs: 4 grams
Protein: 14 grams
Fat: 9 grams
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Green Tea Beats Superbugs |
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Drinking
green tea while taking antibiotics boosts the drugs' potency by up to
300%, making the fight against resistant superbugs more effective
according to a recent study.
... Society for General Microbiology, March 2008
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Kimkins Szechuan Ginger Beef |
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Here's a delicious Asian inspired quick cook dish that would be perfect with Kimkins Hot & Sour Soup for a special dinner with friends!
Ingredients (serves 4)
- 1 lb flank steak, trimmed
- 1/4 red bell pepper, julienne sliced
- 1 scallion, chopped
- 2 tbsp olive oil
- 2 tbsp lite soy sauce
- 1 tbsp shallot, minced
- 1 tbsp garlic, minced
- 2 tsp ginger root, finely grated
- 1 tsp sesame oil
- 1 tsp white ground pepper
- 2 small red chili, seeded & sliced (optional)
Slice beef into bite size 1/2" slices. Set aside.
In nonstick skillet or wok,
add 1 tbsp olive oil & briefly saute ginger root, shallot, garlic
& red chilis for about 2 minutes. Add bell pepper, soy sauce,
sesame oil & white pepper. Saute quickly over medium heat until
tender crisp.
Remove veggie mixture to warm serving bowl, then
add 1 tbsp olive oil to pan and add beef slices. Cook quickly over
medium heat, turning frequently. Return veggie mixture to beef and mix
well. Check for seasoning, garnish with scallion tops and serve!
Wonderful served over spicy rice for family members (use brown rice for a fiber boost!)
Nutritional Info (per serving)
Calories: 231
Carbs: 2 grams
Protein: 23 grams
Fat: 12 grams
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How Do You Measure Food Portions? |
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Question
I'm trying to get a handle on how much I'm eating so I'm using a food journal. Is 4 oz the same as .5 cup?
Answer
Excellent
question! No, it's not. If you look at a bag of lettuce mix at the
market, you'll note the weight is around 12 oz -- yet contains 12 cups!
Clearly 12 oz for a huge bag is way more than 1.5 measured cups. A large 6 oz chicken breast is not the same as 3/4 cup (6 oz) measured.
The general rule when you're tracking food is to measure animal protein (fish, chicken, beef) by weight on a food scale and measure everything else by volume in a measuring cup.
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Pancake Batter in IHOP Omelets? |
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DID YOU KNOW?
- Did you know omelets at IHOP restaurants contain pancake batter
to make them fluffy? This can wreak havoc with Kimkins or any other
low carb diet! Ask before you order!
- Did you in a 3 month study in Greece, women who walked lost 7.3 pounds, while those who jogged lost only 4.2 pounds.
... More, September 2006
- Did you know if you snack on 12 almonds instead of a Snickers bar
3 times a week for a year, you'll save 30,576 calories and 780 grams of
saturated fat – that's roughly the equivalent of 54 Big Macs!
... Los Angeles nutritionist, Philip Goglia
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Asparagus, Bacon and Tomato Frittata |
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A
very attractive brunch dish for Easter or Mother's Day and cooks
quickly leaving you plenty of for relaxing with guests. Plus, it
reheats well for a Kimkins friendly lunch the next day!
Ingredients (serves 4)
- 4 large eggs
- 4 egg whites
- 1 cup cooked asparagus, chopped
- 4 oz Canadian bacon, chopped
- 1 Roma tomato, sliced
- 1/4 cup onion, minced
- 4 tbsp grated parmesan cheese
- 1 tbsp garlic, minced
- 1 tbsp butter
- 1 green onion, chopped (garnish)
- salt & pepper
Preheat the oven to 350 degrees F.
Melt butter in a nonstick oven proof skillet.
Beat together eggs, cheese, salt, pepper and set aside. Add onion &
garlic to melted butter and sauté for 2 minutes. Add asparagus and
Canadian bacon, stirring occasionally for 5 minutes.
Pour the egg mixture into the skillet turning heat to medium-low. Cook
for 5 minutes or until the frittata bottom is firm. Arrange tomato
slices on top. Transfer skillet to the oven. Check every 5
minutes until the frittata top is no longer runny. Garnish with green
onionand serve warm or at room temperature.
Variations:
This recipe works for an endless number of frittata combinations.
Favorites include broccoli & leek, Italian sausage & mushroom
and roast chicken & roasted red pepper.
Nutritional Info (per serving)
Calories: 180
Carbs: 5 grams
Protein: 18 grams
Fat: 10 grams
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