/ck/ - Food & Cooking

No Dough Pizza
Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

>>4516476
This sounds very intriguing

Bump for interest, type 1 diabetic here

Cheesy Garlic Cauliflower Sticks
1 cup cooked, riced cauliflower
1/2 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil

For Topping:
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese
1/4 cup grated mozzarella cheese
*Optional Marinara sauce for dipping
Preheat oven to 450 degrees.
Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Place in a ricer or grate.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Bread:
Prepare your baking stone or sheet by spreading a small amount of olive oil on it and top with parchment paper.
In a medium bowl, stir together 1 cup cauliflower, egg, Parmesan and Mozzarella. Add oregano, crushed garlic and garlic salt, stir.
Transfer to the baking stone or sheet, and using your hands, pat out into a large rectangle.

Bake at 450 degrees for 15 minutes.
Remove from oven.
Mix 2 TBSP butter and garlic in a small bowl and.spread the butter and garlic mixture over baked cauliflower bread and top with Parmesan and Mozzarella cheeses.

Place back in the 450 degree oven until all cheese is melted.
Slice and Serve!

>>4516476
And how does this work? Does the cream cheese/egg mixture form a crust and dry? Sound interesting, delicious, and full fatty. Really, how does it work? I'd try it.

you bake the crust first then top with toppings and bake again

I'm an on and off low carb dieter for insulin resistance reasons.

Since I also love to cook, I've created a few recipes that have worked out awesomely for me.

Here's one recipe for chicken strips, pic related [Note: there's no set measurements]:
>Chicken breasts
>Crushed plain pork rinds
>Grated Parmesan cheese (the powdery cheese)
>(Optional) Almond meal, use this too if you're using egg
>Mayonnaise OR egg, mixed with some water
>Olive oil (or whatever other oil works)

Method:
>Cut the chicken breasts into strips, removing any tough tendons and unwanted fat.
>Using a meat pounder, pound dem breasts on one side with one side of the pounder, then flip and do the same with the other side. (That is if you're using a pounder that has small and larger spikes)
>Coat the chicken in either mayonnaise or egg - mayonnaise helps the crumbing stick a lot better but leaves a slight mayonnaise taste and also obviously raises the calorie count, but egg works too.
>Mix equal parts of crushed pork rinds and parmesan (and almond meal if you're using that too) on a plate and coat the chicken in it
>Put a pan on medium heat and drizzle a good amount of olive oil on the pan. Wait for it to be hot before putting chicken on.
>Put the coated chicken on the pan - you should hear a sizzle. Let them cook until golden brown on both sides before taking off heat and placing on a plate with paper towels to drain excess oil (like pic). If they're coming out burnt, the pan's too hot, but be careful as the cheese will burn easier.
>Eat. I cook these for my family who aren't low carb eaters and they love them. Eating these when not on a low carb diet is pretty fattening though.
>You can also add whatever herbs you want to the pork rind/parmesan mixture but I wouldn't recommend adding salt as pork rinds and parmesan are already super salty.

>>4516575
That looks/sounds friggin' amazing, thanks!

>>4516584
No problem!

The recipe works out to have ~1 carb per serve if I remember right, with more if almond meal's used. Sorry, I should've written down the exact measurements I used to work it out better!

Here's a low carb recipe for you:

Eat more carbs you pussy faggot-ass bitch.

Stop eating cake.

>>4516575
Same anon here with my recipe for low carb protein powder pancakes. It literally is a normal pancake recipe with low carb substitutes.

Ingredients:
>1/4 cup of vanilla protein powder (I used an ultra low carb one)
>1/4 cup almond meal
>2 eggs
>3 teaspoons of granulated stevia or splenda
>(Optional) Tablespoon of melted butter
>Almond milk. No exact measurement because I had to keep adding it bit by bit because the batter kept being too thick.

Method:
>Put everything in a medium bowl adding all the liquids after the powders.
>Stir until a sort of thick batter. You don't want it to be runny.
>Pour medium amounts on a medium heat non stick pan (or a pan that has butter or something to keep them from sticking)
>Cook until bubbles form on top or the underside is golden brown then flip
>Take off heat when done and serve straight away. Leftovers can be reheated though and still taste fine.

Should make around 5-6 medium sized pancakes. The texture's not as fluffy, but these are the closest I can get to pancakes on low carb. I have them with sugar free whipped cream, frozen berries and sugar free maple flavoured syrup.

Pic related.

Sauce :

1 chopped onion
2 cloves of garlic (mashed)
bacon, sliced
smoked ham, diced
red wine
400g canned tomatoes
fresh oregano, basil and rosemary
Pour some olive oil in your shallow steel pan. Heat the onions, garlic until glazed. Add the bacon. When the bacon is crisp and brown, deglaze with some wine. Let the alcohol evaporate then add the smoked ham and the tomatoes. Let this simmer for a few minutes before adding the oregano, rosemary and basil. Pasta lovers can start cooking the penne, leaving the sauce on very low heat.

Meanwhile, I chopped my sweet pepper in 2 (if your stomach is sensitive to peppers, you can skin before use), took out all seeds and membrane.

Stuff each half with the sauce you just made and place them in a baking dish. Sprinkle some freshly grated gruyère cheese from your local cheese shop on top. Cover your dish with tin foil ; put it in your preheated oven (180°C traditional) for 25 to 30 minutes.

Enjoy !

>>4516599

>>4516612
>>4516545
>>4516476

what tumblr are you pulling these from?

>if I stop eating the body's main form of energy and start eating more fat, maybe I'll stop being fat

You got fat not knowing shit about nutrition, you'll stay fat not knowing shit about nutrition. Carbohydrates are not a bad thing

>>4516601
Carbs aren't just in cake, and a lot of people cannot eat a lot of carbs. :D k

>>4516621
tumblr ----> tagged ----> low carb

>>4516624
>Not knowing the difference between simple and complex carbohydrates
>Thinking the body can only get energy from glucose
>Implying everyone's body is functionally exactly the same

>>4516624
Get most of your carbs from vegetables and fruits and healthy fats as well

>>4516625
Then cut the pasta, fatty.

>>4516642
..... there are carbs in almost everything you asswipe and some people have a condition called ketosis, how much do you weigh??

>>4516629

Simple and complex are essentially the same. Complex breaks down into simple, it's all about fiber content. Yes, your body can only get energy from glucose, that's what every cell in your body runs on. Even if you're in an all protein, all fat diet, your body goes into ketosis and has to focus all of its workings on keeping you standing because you're going to feel like total shit without carbs in you for energy. And yes, everybody's body is the same, fatty. You just didn't take care of yours

>>4516648
I think you meant some people are on the ketosis diet. That or you actually meant diabetics going through ketoacidosis, which is a totally different thing.

I don't understand why there's so much butthurt over low carb diets. It is literally just eating fresh meats, nuts, shitloads of vegetables, cheese, cream and butter. That's a lot healthier than filling your body with craploads of artificial low fat high sugar frankenfoods.

>>4516657
I love you

>>4516656
>you're going to feel like total shit without carbs in you for energy
That's only at the beginning. Once you pass the initial hump, the feeling of carb starvation goes away.

>>4516628
seems so obvious now. thanks

>>4516661

Kind of like how if you jump in ice cold water naked, you're going to be cold as fuck for a while then you won't feel it anymore. But you're still cold and you're going to die

>>4516657

>artificial low fat high sugar frankenfoods.

What, fruits, grains, and rice? Fuck you, those are good foods. And nuts have a good amount of carbs too, they just also have tons of fat

>>4516656
>simple and complex carbs are the same
If you mean in the sense that technically they're both carbs, yes. Aside from that, complex carbs (spinach, brocolli, any vegetables really) break down slower, are lower in calories and help you feel fuller for longer, along with providing fibre. Simple carbs (sugars, wheat, etc) on the other hand are digested quickly, higher in calories, don't leave you feeling full, and will cause more insulin spikes.

Ketosis isn't a bad thing and the initial feeling like shit goes away after three days of eating no sugar rich foods.

And way to assume fucktard, for years I was eating the same diet as everyone else, the standard three meals a day of cereal, sandwiches and standard dinners of potatoes, carrots and meat and I still was heavier than everyone else. Blood test showed I had insulin resistance and the doctor put me on a low carb diet and now if anything I'm almost underweight.

Go fuck yourself.

>>4516657

>It is literally just eating fresh meats, nuts, shitloads of vegetables, cheese, cream and butter

How is drowning in a bunch of saturated fat better than eating clean-burning carbohydrates?

>>4516677
No, not really.

You get energy back as well, not just the fading of feeling like you're always on an empty stomach.

>>4516688
>implying saturated fat is bad for you

Continue believing the hive mind, anon.

>>4516683

>calorie difference between simple and complex

They're the same calories, 4 cals per gram. I already said the fiber content is what matters, eating whole fruits gives you enough fiber that the fructose isn't spiking your insulin like mad as it would if you drank fruit juice

And I don't care about your story, ex-fatty skeleton. You know how else you could have lost the weight? Going for a jog sometimes and eating proper food, not straining your body on a shitty diet it wasn't biologically meant to go through

>>4516694

Continue believing whatever lets you do what you want. Ice cream's good for you too, so is chocolate cake. You like it so it's automatically healthy and fuck anyone who says otherwise, right?

>>4516704

Get a load of this guy.

>>4516704
Nothing wrong with fats and carbs son. Just gotta learn to count your fucking macros and hit your micros. Why you so mad though?

>>4516844

Not all fats are the same, bro

Roasted Squash with Parmesan and Herbs
Ingredients

2 1/2 tablespoons unsalted butter
2 shallots, diced small
2 garlic cloves, minced
1 teaspoon chopped fresh thyme leaves
3/4 teaspoon chopped fresh rosemary leaves
6 cups Roasted Spaghetti Squash
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan
Coarse salt and ground pepper
Directions

In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.

Zucchini Pizza!!! Slice the zucchini in half. Slice off the bottom to keep in stable. Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend.. Bake 375 for 20 to 30 minutes until soft.

1 lb of tilapia fillets, cubed
1/2 lb of bay scallops (the really small ones)
1/2 lb of popcorn shrimp (or any shrimp chopped to popcorn size)
1/2 lb of calamari rings and tentacles, cut into bite-size pieces
1 medium red onion, chopped small
1 medium green or red bell pepper, chopped small
2 medium jalapenos, chopped small and divided into two portions
1 cup of chopped cilantro
Juice of two limes, but have some more on hand
Three tablespoons of rice, red wine or apple cider vinegar (Choose the one that tastes milder for you; vinegar is a very personal choice in my opinion)
Salt and ground black pepper to taste
Boil about 4 cups of water.
Place in a large bowl: calamari, shrimp (if raw), and bay scallops.
Pour the boiling water over the calamari, shrimp and scallops and let it stand for no more than 2 minutes. Drain the seafood and rinse with cold water to stop the cooking process. Place the seafood back in the bowl with the chopped raw tilapia, red onion and bell pepper.
Add about a teaspoon of salt, 1/2 a teaspoon of ground black pepper, the juice of two limes and the vinegar. Mix well, cover, and refrigerate for at least 1 hour (I like to leave it for about 2 hours, but don’t leave more than that or it can become a little bitter).
After an hour or so, take the bowl out of the refrigerator, add one jalapeno, finely chopped, no seeds or ribs, unless you like really spicy ceviche. Leave another chopped jalapeno in an small bowl so you can add heat to your personal taste.
Add the cilantro, mix well. Taste to adjust salt, pepper and acidity. I like my ceviche a little on the sour side, so I always add a little more lime to my personal portion.
You can eat it on its own for a very healthy, low carb and gluten-free meal, or you can eat it with toasted bread to soak up the juices that stay on the bottom of your plate (or glass).

I am working on a recipe that just happens to be low carb. I am making it tonight for the test run. If it is successful I will post it for you if the thread is still here. It involves zucchini and meatballs.