Invisapeeps 2.0

I've found that the less processed stuff you use the healthier your meal becomes.
Right now we are on a health kick and I'm making salads.

First one, 2 servings:
4 cups Alfalfa Sprouts
1 Avocado diced
1 Tomato diced
2 tbsp Olive Oil
Salt, pepper, lemon juice

To this one I add grilled chicken breast, is very filling and yummy

Second one, 2 servings:
1 cup yellow corn kernels
1 cucumber diced
1 avocado diced
Red onion diced (as little or as much as you want)
2 tbsp Olive Oil
Salt, pepper, lemon juice

This one I use with fish, it's very fresh and delicious

I like to spritz tilapia with lemon juice, sprinkle on lemon-pepper seasoning, then bake until flaky (about 20 minutes or so at 400 degrees). I serve with steamed brown rice that I put butter, pepper, and parsley on, and usually broccoli and cauliflower.

CookingLight.com has a nice selection of recipes from what I've heard around the 'net.

I think lentils are very healthy and I like them when it's really cold outside.

Also chicken broth with lots of veggies and shredded chicken breast comes to mind.

When I have salad, I like to use fresh baby spinach instead of lettuce. The texture is so much better.

I have made baked cabbage steaks

I took a head of cabbage and slice into 1 inch sections and placed on cook pan that has been sprayed with butter flavored pam, then spray the cabbage steak with pam, and sprinkle lightly with garlic powder or any seasoning you like and bake in oven for 10-15 minutes and you can turn the broiler on the last couple and brown the top, they are delicious~!

LOL so does my DH and he likes these go figure!

EmmDee wrote:

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I try to eat more soups when I want to really work at eating better. Today I decided to try adding a dropped egg into my soup. I freaking loved it and it definitely works with my high protein low carb restrictions. I used my homemade stock, made it spicy and added the eggs. Adds substance without noodles.

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You made "Egg Drop Soup - EmmDee Style"!

DH and I both really liked the egg drop soup and I made it again today. I was also excited to start a freezer bag of things for my stock since I have more freezer room now. I look forward to it growing and making more yummy stock in the future.

Ok, so, I tried spaghetti squash once a few years ago. It was a disaster. I am up to trying it again though. How do you use it in soup if you forgive my ignorance please?

I stab the squash with a fork a few times and put it in the oven at 35 for about 45. When it is soft to the touch, it's done. Cut it open, scoop out the seeds and the scoop out the "noodles". Then I just put it in the soup. The squash is already cooked, so you don't need to cook it.


Here's the recipe:
www.ibreatheimhungry.com/2013/02/low-carb-avgolemeno-greek-chicken-lemon-egg-soup.html

Yield: 8 servings

Serving Size: 1.5 cups



Ingredients

4 cups cooked, shredded chicken
10 cups chicken stock or broth
3 eggs
1/3 cup fresh lemon juice
2 cups cooked spaghetti squash
1/4 cup fresh parsley, chopped
salt and pepper to taste
freshly grated parmesan cheese (optional)
Instructions

Add the chicken and broth to a large saucepan and bring to a boil. Remove from the heat. In a medium bowl whisk the eggs and lemon juice together until frothy. Slowly whisk 2 cups of hot stock into the egg mixture – don’t just dump it in or you’ll end up with scrambled eggs! Once the stock has been incorporated into the egg mixture, add back to the pot. Stir in the spaghetti squash and gently reheat the soup if necessary – don’t bring to a boil or the eggs may curdle. Season with salt and pepper. Serve hot, garnished with chopped parsley and grated parmesan cheese (optional).
Notes

Approx nutrition info per serving: 289 calories, 15g fat, 4g net carbs

I did 1/3 of a batch (since it has 3 eggs). I got a lemon pepper rotiserri chicken from the grocery store.