Where to begin…ok first, I have seen where people have professional photographers take their food photos! That would be nice lol. I have a camera I barely know how to operate, but most of the time I get by. However, not yesterday, I couldn’t care less about it so i was like hey, as long as there is a photo I’m good.
Today I woke up cranky lol. I didn’t go to sleep until 2, and my daughter climbed in my bed, and she was kicking around and being crazy all night and then decided to wake up at 7:00. I am so tired! I hope she decides to take a nap soon lol. Plus, I have a ton of work to do today…if only I could have coffee. I cant in the 30 day program I am doing. I mean, I CAN, but I hate black coffee without sugar, so that’s why I say I cant have it lol.
Tomorrow is Sept 11th, the 12th Anniversary of 9/11. I am doing a Remembrance walk in the morning to walk for the fallen, and in memory of my little brother LCPL Anthony Melia!
Well, anyway this is my recipe for beef jerky. I put two options below…one for those on a strict low carb or induction phase, and one that isn’t as strict. My husband really likes the second option, as that is what I used to send him in Korea along with a Habanero one. If you do not have a food dehydrator, that is OK, I have another option below as well.
1-1/2 lb Eye of Round Roast, cut into very thin strips
1/2 cup reduced sodium soy
2 Tbsp Worcestershire
1/2 Tbsp liquid Smoke
1 tsp salt
1 tsp paprika
1 tsp cumin
1 tsp garlic powder
1 tsp black pepper
Sauce for jerky option 2
1/2 cup sugar free apricot jam
1 cup Reduced Sugar ketchup
1 tsp Splenda Brown Sugar
1/4 tsp cayenne
Beef Jerky Option 1:
Mix all your marinade ingredients together in a large bowl, then add your meat and toss around to coat. Cover and set in your refrigerator overnight.
The following day, place each piece on the food dehydrator racks and run on the meat temperature for about 5 hours.
Recipe makes approximately 24 pieces, and does not have any carbs.
Beef Jerky Option 2:
Follow the above directions, and once the jerky has been in the food dehydrator for 3 hours make the sauce.
In a small sauce pan, mix together the apricot jam, ketchup, brown sugar and cayenne. Cook, stirring occasionally for 5 minutes.
Brush the sauce on the jerky on both sides, then once you reach the 4 hour mark do it again, and at the 5 hour mark do it again. Keep basting the jerky every hour until it is done. You should only have to do this 3 times. My beef jerky with the sauce takes about 6 hours instead of 5 hours.
Recipe makes approximately 24 pieces, and has 4.75 carbs for every 3 pieces.
*Note: my mom has a food dehydrator from biblical times haha…it is so old. So, if you have one of those, making beef jerky will take all day and overnight like hers does. If you have a dehydrator made within the last 5 years or so, it should only take 5-6 hours
*If you do not have a food dehydrator, bake in the oven. To do this, preheat your oven to 150 degrees. Place the rack on the highest level, and line the bottom of your oven with foil to catch any dripping marinade. Lay the meat over 1 large wooden skewer, then place the skewer over the oven rack. Dry in the oven for about 4 to 5 hours.
This is the food dehydrator I have
Caprese Salad Bites
Who hasn’t seen these things all over just about every food/blog/web page there is? Half a tomato, mozzarella cheese and a piece of basil. All I did was add an artichoke heart, and they were awesome. Unlike the Bacon Wrapped Chicken Bites, these did not make me feel bad after I ate them lol. Don’t get me wrong…the chicken bites were awesome and didn’t have ANY carbs…but its bacon…for some reason (probably a good reason at that) I always feel bad after I eat bacon. Its so bad in the fatty meat way…but I justify it with the no carb thing. It works, in moderation, along with many other food items. However, light, refreshing AND no carbs seems to be my favorite. Losing weight has been terrible lately…I just cant budge into the next weight bracket. I hate being stuck…lots of cardio and cutting carbs should help…right?!?! Someone send me a miracle please!! lol
Anyway…this is VERY simple.
1 small box cherry tomatoes, halved
2 medium containers of marinated mozzarella balls, halved
15 marinated artichoke hearts, cut into 1/2″ pieces
10 basil leaves
This isn’t really a “how to” as you can see what I did in the photo…I just stacked it all on a toothpick 🙂
However, what I did want to say is, Costco has the best marinated artichoke hearts. They are big so I had to cut them into thirds. I went to Trader Joe’s and got 2 of the medium containers of marinated mozzarella balls so I didn’t have to do it myself. Sometimes, when having people over, and making a whole bunch of stuff, already marinated makes so much more sense.
This made 2 round dinner plate fulls….48 to be exact…I did count.
Total carbs: 0.66 per toothpick
We had 6 adults, 4 kids, lots of food, and it was gone.
Parmesan Zucchini Chips
1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper
1 tsp garlic powder
1/4 cup Parmesan
Preheat your oven to 350 degrees.
Keep the skin on your zucchini and cut each one very thin…like chips. You can cut them yourself, but using a mandolin saves so much time and they come out all the same thickness.
Spray 2 cookie sheets with cooking spray, and line each pan with the zucchini chips. Lightly sprinkle all the seasoning over the chips then top with Parmesan cheese. You may need to bake the 2 pans, and then do another batch depending on how large your pans are.
Bake in the oven until crispy…approximately 30 minutes. Just keep checking them after the 20 minute mark so they don’t burn.
Recipe makes 5 servings
Each serving has 4.2 carbs
These kind of taste like mini quiches, and they are so good! I redid the photo for you guys…we make these often. They are low in carbs and calories too 🙂
1 zucchini, peeled and grated
1/4 cup parmesan cheese
1/4 cup almond flour
1/2 tsp onion powder
1/2 tsp onion powder
dash cayenne pepper
1/2 tsp black pepper
1/4 tsp salt
Preheat your oven to 350 degrees
Grate your zucchini over a few paper towels, and train most of the water out, then place the zucchini in a bowl.
In the same bowl, add your chopped onion, parmesan, almond flour, egg and spices. Stir until all combined.
Spray your mini muffin tin with baking spray, and fill the cups with the zucchini mixture.
Bake in the oven for approximately 15 minutes…until golden brown and slightly firm in the middle. You want to make sure they arent mushy…and make sure you use a MINI muffin tin. The regular size cupcake pans cook the outside much faster than the inside.
Recipe makes 20 mini bites
Serving size: 3 zucchini bites