Thread: P3 Food Porn

Anyone got a recipe for someone who hates the kitchen? I would pay a cook if I could!

Here is dinner last night.

Crusted Pork Chops
Creamed Cauliflower
Green Beans with Bacon and Almonds

pork.jpg

Dessert which I didn't get a picture of...3 Berry Cobbler with Homemade P3 Ice Cream

"Dry" Thai Green Curry

Using Coconut Cream* instead of coconut milk is what makes this curry "dry". The coconut cream coats the meat giving it a light, fluffy texture reminiscent of flour (but without the gluten problems!) Most people don't have ALL these ingredients on hand, but it's worth a bit of hunting to add this meal to your rotation if you like Thai food! Once you have everything together, it's quick to put together, and easy to clean up. It's also versatile: you can serve it over cauliflower "rice" or any other veggie, or throw a few eggs on top of it (what I did) for a Leptin Reset-friendly BAB (Big Ass Breakfast.)

2 T. Organic Coconut Oil
3-4 cloves of garlic, minced
1 lb ground meat (grass-fed beef, turkey, chicken work best)
6-7 Kaffir Lime Leaves*, (dried or fresh)
3 T. Thai Kitchen Green Curry Paste (most larger grocery stores carry this in their "Asian" aisle.)
1/3 c. Coconut Cream*
~ 2 T. Fish Sauce*

Heat oil and garlic in a pan over med/high heat. Make sure the pan is big enough so the meat isn't crowded and browns up nicely. While the meat is cooking, add in the kaffir lime leaves (see ingredient note below) and continue to cook until the meat is browned up well. Set the burner on low.

With the burner on low, add in the Green Curry Paste and Coconut Cream and stir until meat is coated. Add Fish Sauce to taste. Start with 1 T. and add more if needed.

Serve with cauliflower "rice" or other veggie, or just eat plain!

*Ingredient Notes:

Coconut Cream is the same thing as Coconut Butter, or the Artisan brand Coconut "Manna". Coconut Cream is from Tropical Traditions and is cheaper. TT often has sales/free shipping/bogo deals you can find out about if you sign up for email specials from them. No I don't work for them! If you're REALLY industrious you can also make your own Coconut Cream (method here) for a LOT cheaper. Just make sure you use UNSWEETENED coconut flakes.

I get my Kaffir Lime Leaves from Savory Spice Shop, but if you have an Asian market in your city I would suggest checking there first. If you are working with fresh leaves, take the spine out and slice them very thinly. If you are working with dry leaves take the spine out and crush into tiny pieces. Be sure to add near the beginning of the meat cooking step so they have enough time to soften. They are also called "Makrut Leaves." If you've never cooked Thai food before, but are familiar with it, you'll recognize the distinct aroma - to me it's what makes Thai food what it is. Regular lime leaves will not give the same taste.

If you've never used Fish Sauce and it seems weird to you, give it a try! It's a staple in Asian cuisine. The smell is only slightly fishy, and the taste is salty, not fishy at all. Watch for brands that add sugar. Like the Kaffir, you can find this product at Asian markets.

The Pics:

Some of the "weirder" ingredients: Coconut Cream, Fish Sauce.
IMG_1765.jpg
Kaffir Lime Leaves
IMG_1798.jpg
Everything in the pan before I mixed it in. Green blobs are the Thai Green Curry Paste, White blobs are the Coconut Cream
inthepan.jpg
Ready to eat!
drycurry.jpg

Let me know if you have any questions and I'll try to help if I can!

Originally Posted by hatmaker723

I must have missed the recipe for the focaccia flax bread...care to share or guide me to the recipe? Thank you!

Perhaps this is it?

Originally Posted by Zami

Golden Flaxseed Bread (like focaccia)

Use parchment paper to line bread pans. Prevents sticking. Use GOLDEN flaxseed... it is so much tastier than plain old brown flaxseed. It is more like a focaccia. Also, a suggestion for all who like to experiment with seasonings, some like sprinkling rosemary on the batter before baking it.

Once you've tried it and fallen in love, experiment a bit. Some make pancakes out of it as well, by increasing Stevia, reducing salt, etc.. (I haven’t tried this)

Each of 12 servings has less than 1 gram (.7) of effective carbohydrate plus 5 grams fiber, 6 grams protein, and 185 calories. (I cut mine in 20 servings)

2 cups golden flax seed meal (or Almond Flour)
1 Tablespoon baking powder
1 teaspoon salt
1-2 Tablespoons sugar equivalent
5 beaten eggs
1/2 cup water
1/3 cup oil

Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) either greased or with oiled parchment paper or a silicone mat. (I use Pam)

1) Mix dry ingredients well -- a whisk works well.

2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.

3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)

4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

6) Cool and cut. ( I usually cut before it gets completely cool because it's easier to remove)

It's looks a little like cornbread. I tried using less than 1 Tbsp of Xylitol and it was tasteless. Of course, I don't like traditional tasting cornbread. I like mine a little sweet. Just experiment. We love it!!!

Super Easy Coconut Flour Panquques.
I make these all the time when I am craving carbs or something sweet. There's less than 1 net carb in each pancake, as they're made with fiber-rich coconut flour.

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Ingredients:
4 eggs (room temperature)
1c. coconut milk or cream
2t. vanilla
1/4t. liquid stevia (optional)
1/2c. sifted coconut flour
1t. baking soda
1/2t. salt
1t. cinnamon
coconut oil for frying

Directions:
Mix eggs, coconut milk/cream, vanilla, and stevia in a large bowl. Combine coconut flour, baking soda, salt, and cinnamon in a small bowl, then add to wet ingredients. Using a 1/4 c. measuring cup, spoon batter onto a hot pan or griddle. Cook for about 2 min. on each side, medium heat, until batter starts to bubble. Top with apple butter, fresh fruit, raw honey etc.

Yields about 8 panqueques.

Note: I experiment with these all the time! Try omitting the stevia and using Italian seasonings or rosemary for something more savory. I often eat them this way with curries instead of traditional naan.

Originally Posted by Zami

Cauliflower is healthier but check this one out (I LOVE IT... so does my 13 year old):

Deep Dish Pizza (Cheese Crust)
4 ounces cream cheese, softened
2 eggs
1/4 cup parmesan cheese
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon garlic powder
8 ounces mozzarella cheese, (fresh shredded)
1/4 cup pizza sauce
4 ounces mozzarella cheese, shredded

Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc.
Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza

In a medium bowl, whisk the cream cheese until smooth and creamy. Whisk in the eggs until the mixture is well-blended and smooth. Add the parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened. Spread the cheese mixture evenly in a well-greased 9x13" glass baking dish or lightly greased and lined with parchment paper (see note below). Bake at 375º 25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack. When nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan. Ease the spatula under the whole crust to loosen. Keep the crust in the pan. This makes it easier to remove the finished pizza later. Refrigerate,(put mine in freezer to speed up for about 10 min) uncovered, until shortly before serving time.

Spread the chilled crust with the pizza sauce, then the cheese and toppings of your choice. Lightly sprinkle with the seasonings of your choice. Bake at 375º about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting.

Makes 8 servings
Can be frozen

Per Serving: 304 Calories; 25g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

I made this for dinner tonight. I bought the family a take and bake pizza and they liked mine better. This is great, hopefully the scale agrees tomorrow, since I want to have some for lunch or breakfast lol

Ok. I am only in week one of phase 2 and new to the forum but this thread is giving me even more motivation to finish. Thank you everyone for posting and giving me lots to look forward too. Nom Nom Nom.

Gosh I am still in P2 I better go to bed and get these pictures out of my head.
NICE Thread though!