Kent Altena
Atkins Diet Recipes: Low Carb Faux Fried Rice (IF)
updated
It is rich in ritual and humor amongst the parties and was a way in the old country families & villages were brought together. The Dot is somewhat like a dowery but more rich in meaning than simply giving Kola Nuts, linen, and money.
Because it is all done in the traditional language of Guinea, Laura and I couldn't represent ourselves. We had a vicar or representative (friend of their family) do our part for us. The language isn't French but an offshoot of it. The Loua and Catty family were all very nice and inclusive, so we understood what was going on at each step. Thank you.
Sometimes Strongmen do dumb stuff because others did it before you. Today was that day. @roguefitness is having online submission for a "Bear Hug" event a gear less 200# Sandbag Hold for Time. My coach @jakeharre beat the current leaders time, which got other gym Strongmen to do it. I'm still exhausted and sore from doing Farmers Holds yesterday, but it's called Strongman not Smartman for a reason.
I changed my mind and decided to try to meet what the other guys did. This event is a test of stubbornness and ability to breathe through it. As I have said, I am competitive to a fault sometimes, so Challenge accepted.
122 seconds done...
#keto #lowcarb #AtkinsDiet #lowcarbathlete #ketoathlete
instagram.com/kentaltena
instagram.com/altenalaura
I had to split my Strongman video into the training video and this competition one as I knew combined it would have been well over ten minutes. I hope you enjoy the look at my first dipping my toe in the Strongman water and seeing my wife doing awesome as always. She ended up getting second in the Master's but was competing the whole day.
On September 8th, we competed in the Sioux Falls Strongest United States Strongman competition. I was in the Men's Novice division, and Laura competed in the Women's Masters division. Scoring sheet for the day can be found here:
http://docs.wixstatic.com/ugd/0bb576_5ef2a1bed4874a8f85d81678160f8a1e.pdf?fbclid=IwAR0wzYJv-kN6DKMCtSu8GJFBwumeio6eBrkHLsmJLkzQ2NNe0F88ooOeAYw
Thank you guys for all the support in the past, and I look forward to competing in the future and doing even better.
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Continuing the story about my Strongman journey, I wanted to detail how I got ready or not for the Strongman competition. I am one who is always looking for a challenge as a means to motivate and keep things fresh. The first time I lost all the weight I was simply cardio, cardio, and more cardio to keep fit, but this time I am looking to keep it varied to hopefully be more successful and more able to handle injuries.
In this video, you get to see me preparing for one of the toughest tests I have ever signed up to do. Most of the weights I had never even came close to approaching pre-event, and the question was how to approach it. As my letter said, prepping for this competition gave me more respect to other Strongmen who prepare this way every week for years. I am rather a new new convert, so it was an interesting gauge to see how far I had come and how far I had left to go.
Text from Instagram post pre-event:
"We had our final run through of the Strongman implements this morning. The more we do this the more impressed I am of @altenalaura and other strongmen. Weight has a theoretical quality of "oh I could lift that" or "dang that's crazy." Regardless of which, just having it on you or carried in your hands brings a tangible quality of suck to the whole idea.
I am by no way *ready* for Saturday. I will likely fail to complete multiple events. As a guy who hates failing, I am coming to terms with that at a NOVICE level. How far will I go with 500# yoke or will I get the 200# sandbag I couldn't today? No idea. I will get chalked up and see. The one event I am most confident in is the Farmer's Walk where I did nearly competition weight today at 170# in each hand.
What impressed me about Laura was she nailed all her competition weights today. She is ready. She's done all the hard work for years and once again gets to prove what she has against other strong women. So kudos to her. She like I said is amazing."
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I wanted to show how I got inspired to do my first Strongman competition. The first time I lost and maintain the weight loss I was simply a cardio machine and would run miles every week. The answer to why I changed my mind and tack is rather simple -- my wife Laura. She inspires me daily to push and achieve more, and her Strongwoman journey is just more of the same. Without her blazing the trail in the 2018 Iowa Games, I probably would not have attempted my own journey.
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When I started this journey on September 7th, 2017, my goal was to get thin and fit again. I was going to lose the weight just as I did the first time -- following the Atkins Diet primarily Extended Induction and cardio primarily running. After my last video and the strength gains I was seeing, I came to the realization I needed to tweak things from a standard Atkins or Keto diet. I was facing many days of DOMS (Delayed Onset Muscle Soreness) and not seeing the growth in muscle that I wanted. I changed my program from Low Carb, High Fat plan (roughly 1g Protein to 1g of Fat) to a Low Carbohydrate, High Protein plan.
It was all stimulated by Dr. Ted Naimann high protein experiment that the Ketohacking MD Podcast did in April. My plan from April to reaching my goal weight was:
* Targeting 1g of Protein per pound of ideal body weight (~240g daily)
* Targeting 2:1 grams of Protein to grams of Fat ratio per day (120g daily)
* 25g net carbs
Many days I would well exceed the protein target, but I tried to use Fat as the lever for the overall amount of Calories in the day. I found that if I overate my grams of Fat, that my overall Caloric intake would be much higher, so I had to keep a conscious eye on it or at least have energy expenditure to match it.
For exercise, I was working out every day with a variety of cardio: running -- sprints, 5Ks, intervals, and increasing # of long runs; stair climbing, rowing, and elliptical for easy workout days. I also lifted heavy 3 days a week and eventually competed in a Strongman competition. I have already completed my 100 5K runs in 2018 goal I set in January, and my half marathon race in 10 days.
Perhaps the best place to be in the know about my weight loss is either follow me on Facebook (facebook.com/AtkinsDietVideos ) or Instagram (instagram.com/kentaltena), but I am looking forward to making videos again soon. I have numerous recipes that I have posted to FB and Instagram, which still need to be recorded. Thanks for the support and interest in my weight loss.
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The short answer is I am doing well.
** 13.2 pounds down in January,
** 450,000 total steps,
** 2944 Active minutes, and
** 10 5k's ran.
I have also had a new max leg press (753# 6 times) and bench press (225#). I also now fit into 38x34 pants down from 48x34. With this success in January I am looking forward to what February will bring and pushing to achieve it.
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Ingredients:
1.5 pounds Chicken -or- Ham
6 eggs
1 green pepper
1 red pepper
1 medium onion
1 cup heavy cream
8 oz shredded cheese (Cheddar, Swiss, etc.)
1/2 tsp black pepper
1/2 tsp salt
Nutrition Info: (Makes 9 servings)
1 piece, 375 Calories, 28g Fat, 5g Total Carbs (1g
Fiber, 4g Net Carbs), 26g Protein
1. Preheat oven to 375F. Well grease one 9x13" baking dish.
2. Add Olive to large frying pan. Add peppers, onions to soften and get slightly browned.
3. In a large mixing bowl, add eggs, cream, salt, black pepper and beat together.
4. Add meat to the softened, slightly browned vegetables, and heat until warmed. (4 minutes)
5. Add meat and vegetables to the well-greased baking dish. Add cheese on top, and pour egg-cream mixture over the cheese. Spread until even on top.
6. Bake for 40-45 minutes until top is golden brown.
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Note: if sauce becomes too thick, you can thin it with some water or chicken broth.
Recipe:
1 tbsp olive oil
2 cloves garlic or minced garlic
1/4 cup Reduced Sugar Ketchup
2 tsp sweetener, or liquid equivalent
2 tbsp Soy Sauce
1 tbsp gochujang sauce
1 tbsp apple cider vinegar
1 tsp sesame oil
1 tsp dijon mustard
3 green onions
Optional - 1/2 tsp Sesame Seeds (garnish)
Makes 6 Servings.
Nutrition Info: (per Serving - 8 wings& sauce)
355 Calories, 24g Fat, 2.4g Total Carbs (.2g Fiber, 2.2g Net Carbs), 30g Protein
Sauce Only - (per serving)
33 Calories, 2.2g Fat, 2.4g Total Carbs (.2g Fiber, 2.2g Net Carbs), .5g Protein
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* Frozen Chicken Wings
* Frozen Low Carb Chicken Nuggets (breaded with Parmesan and Pork Rinds)
* Bacon wrapped Jalapeno Poppers
I thought the combination of all three would prove whether or not this kitchen appliance deserved a place on my counter top. I was happy to see how simple and easy to use the digital temp control and timer made cooking. I didn't have to worry about overcooking my foods, and the clean up was extremely easy -- less than a minute in the sink for a quick wash and rinse.
Food-wise, the foods from Avalon Bay were just as crisp and done as in the deep fat fryer, and they had none of the oil or greasy aftertaste common with fried foods. Having the Jalapeno Poppers done much quicker than in the oven was definitely a bonus feature. All the foods prepared for this video were rapidly eaten by the family if that indicates their vote for Air Fryer.
If you would like an opportunity to get one of these Avalon Bay AB-Airfryer230B Digital Air Fryer at 15% discount, my promo code is KENT at the link below:
http://www.air-n-water.com/avalon-bay-digital-power-air-fryer-ab-airfryer230b.htm?utm_source=youtube&utm_medium=Kent_Altena&utm_campaign=AB-Airfryer230B
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In this video, I do blind taste test comparison between the mashed cauliflower commercial products that have entered the market place and my go to standard for holidays, fauxtatoes recipe. Will the commercial product prove more delicious? Both my wife and I will sample both and determine which one we like more -- Birds Eye Mashed Cauliflower or Fauxtatoes. In the end, the absence of butter probably was a critical error for one of the options. Butter certainly adds to flavor and mouth feel of the food, and critical component of most mashed potatoes.
Kudos to my wife Laura for agreeing to participate in front of the camera for this episode.
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In my first recipe back, I wanted to share probably the second most made personally recipe I make for my family. It is a quick and easy recipe for Low Carb lasagna. While others might make their own version of low carb noodles using cauliflower or similar to LC pizza crust. I use deli-sliced ham as that noodle layer to separate the ingredients. It works well and doesn't affect the flavor of the overall dish.
As mentioned, I have lost 4 pounds this week, raising the overall total to 47 pounds in 12+ weeks. These videos are a bit tough for me to watch as while I definitely feel thinner. Seeing my side profile shows the amount of work left to be done. In the end, it is good motivation to get back to the gym and work off that frustration.
Kudos to Linda Genaw (http://www.genaw.com/lowcarb) for original inspiration of this recipe.
Low Carb Lasagna with Ham Pasta (*IF)
1 pound ground beef (85%)
1 cup onion (reduce to lower carbs if desired)
1 cup Pasta Sauce, no sugar added (Muir Glen option - http://amzn.to/2kaWWRS)
4-6 oz deli-sliced ham
2 eggs
1 cup Ricotta cheese (exchange with cream cheese to make Induction Friendly)
1/2 cup Parmesan cheese, grated
1 tsp garlic powder
1 tsp Italian seasoning
8 oz Mozzarella cheese
Serves 6.
Nutrition Info (per serving): 554 Calories, 9g Carbs (1g Fiber, 8g Net Carbs), 41g Protein, 39g Fat
1. Preheat oven to 350F.
2. Brown Ground Beef in Skillet with onions. Salt and Pepper to Taste. Drain excess fat.
3. Add Egg, Ricotta cheese, Parmesan cheese, Italian seasoning, and garlic powder to food processor. Process until smooth.
4. Add 1 cup of no sugar added Pasta sauce to browned ground beef.
5. In 9x13 or Lasagna dish, layer Ham, one-third meat mixture, half egg-cheese mixture, and ~2 oz Mozzarella cheese. Repeat for second layer. For final layer, layer one more ham, final meat mixture, and remaining Mozzarella cheese.
6. Place pan in oven for 40-45 minutes until cheese on top is golden brown. Let rest for 5-10 minutes.
* Reducing the onion to 1/4 cup and exchanging cream cheese would lower the per serving net carbs to 5.5g net carbs.
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One of the questions I get asked is why do I spend all this time (~80 minutes daily) in the gym when "Weight Loss is 98% diet." While I question the percentage (92.15% statistics are created to supported your argument after all), my answer is why do you want to stay in "Beginner Mode."
We received this gift of a new body, and some people want to leave the wrapping on and preserve it for fear of damaging it. I on the other hand want to try out the new capabilities and do new things. Coming from a guy who has ran marathons, fought a fire as a firefighter, and tried to keep up with my kids, I want to enjoy myself. I want to do the things I used to be able to without restrictions or concern if my body or lack fitness is going to be the anchor.
This is why I like to focus on "fitness" as a determinant of success rather than simply weight loss. Weight Loss will certainly help me get more fit and to that end I want to achieve roughly my goal weight, but I perhaps more important want to achieve a goal body. To that end, I am working with a trainer on weaknesses come from years of inattention or sedentary work.
Note: I get it that not everyone can run marathons or be a firefighter, so what I do at the gym might not be for everyone. I do think improving one's fitness however does apply and pushing one's boundaries. Is that going for a walk with the dogs or doing pool or chair aerobics? Perhaps, but as Andy Dufresne said, it's time to "get busy living or get busy dying."
Note: I know after shooting my collar is rolled, but being 45 and a dad, I think I am granted a pass from looking perfect. :-)
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In this video, you will see my Spatchcocked turkey (i.e. butterflying a turkey), my favorite low carb sausage stuffing, broccoli bacon salad, smoked BBQ ribs, jalapeno poppers, fauxtatoes, and low carb smoked ham, covered in mustard & LC BBQ rub. I also made a low carb gravy for the Turkey.
In the end as always, the meal was a hit for everyone. They had their high carb desserts to round out the meal, while I had my share of poppers. This meal would work well whether on Induction for Atkins or following a Ketogenic diet.
Note: my sweetener of choice is liquid sucralose, but feel free to substitute one of your choosing. I try to give the dry sweetness equivalency to know what you should try to match, but of course sweetness levels are to taste.
Final Note: I fixed the originaI version of the video that my video editor created issues. This version should be a bit less cringey, but in the future, I might do voice overs with my Yeti Blue Mic if the wireless mic doesn't get better.
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If you are interested in the "longer answer" video, you can view that one here:
facebook.com/AtkinsDietVideos/videos/1516474185055923
Facebook Fan Page: facebook.com/AtkinsDietVideos
Blog post from 2015: http://www.atkinsdietgeek.com/2015/03/life-update
All I can say I am on my way back, and I am definitely thankful for everyone who still cares about my success and videos enough to watch them. I am looking forward to making recipe videos in the near future because they are immensely easier to make and less soul dredging. (which might have contributed to the blinking in the video)
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Western or French salad dressing was one of my favorites growing up as a kid. My grandma used to put this dressing on everything including fried spam, which I swear I had almost every day one summer. The regular version is essentially just oil, high fructose corn syrup, and red food coloring, so I wanted to make a low carb, Induction Friendly alternative to it. The hot sauce in this recipe really gives a kick to it at the end, and the optional xanthan gum helps it to stick to the salad veggies.
Ingredients:
1 cup light-tasting olive oil
1/2 cup low carb ketchup
1/2 cup apple cider vinegar
1/4 cup Splenda or liquid equivalent
1/2 tsp salt
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp xanthan gum (optional)
Dash hot sauce (Omit for French-style salad dressing)
Makes 16 servings.
Nutrition Info per Serving (2 tbsp):
124 Calories, 13g Fat, 0.6g Total Carbs (0g Fiber), 0g Protein
Update: I wanted to provide an update on where I am at and how I am doing:
http://bit.ly/AtkinsUpdate
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This snack or dessert is what got me originally through my Induction period of Atkins. It is a quick easy recipe and also a great way to get flax (and hence fiber) into your diet. It may not be the prettiest of all my recipes, but what it may lack in beauty, it more than makes up for in flavor. The little bits of cream cheese and the glaze on top completes the package.
Atkins Diet "Clean Group" - http://www.facebook.com/groups/AtkinsDietCleanGroup
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Ingredients:
1 oz cream cheese
1 egg
1 tbsp flax meal (golden flax preferred)
1 tsp ground cinnamon
1/2 tsp vanilla extract
2 tsp Splenda or sweetener (or liquid equivalent)
Glaze topping:
1 tbsp butter
1/2 tsp ground cinnamon
1-2 tsp Splenda or sweetener (or liquid equivalent)
Makes 1 serving.
Nutrition Info per Serving:
324 Calories, 29g Fat, 6.2g Total Carbs (3.8g Fiber), 10g Protein
(IF) = Induction Friendly
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One of the biggest problems for new low carbers is what to pair with their main dish, Often times, they'll end up defaulting to lettuce salads or simply vegetables with butter.By having a rough chop of the cauliflower, the intention is to have the texture of macaroni in this dish and a great flavor from the cheese sauce. My kids love this recipe a lot, and often I have to make a double batch if I want to have any.
Ingredients
16 oz cauliflower
4 oz cream cheese
4 oz sharp cheddar cheese
4 oz colby jack cheese
2 tbsp heavy cream
1 tsp minced garlic
6 slices bacon
1/4 cup green onion
1 tsp chicken bouillon
1/2 tsp black pepper
Makes 8+ Servings.
Nutrition Info per Serving (half cup)
196 Calories, 16g Fat, 5g Total Carbs (1.4g Fiber), 9.7g Protein
(IF) = Induction Friendly
Update: I know some have asked where I am and why haven't I been posting videos lately. My job has been busier than I anticipated since posting the video, and unfortunately the plans for more videos took a turn the opposite way. Having three high schoolers also has demanded more of my time, and some things needed to change or be eliminated. I am still around but not in social media as much anymore. You can still find me on Facebook (Kent Altena). Thanks for all your friendship over the years and wanted to wish you the best!
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In my quest to find a good Atkins or low carb frozen food, I have stumbled across one of the new ones called Mexican-Style Chicken and Vegetables. This one features an enchilada type sauce covering chicken, cheese, and vegetables (primarily onions and peppers). This one is very similar to my Enchilada Chicken Paillard recipe, which can be found here:
http://www.youtube.com/watch?v=EZ5JvNbe4ho
Review: The flavor of this one was really good. I like spicy and this one had a moderate amount of spice to it, but not so much to turn off my family, who might not have a cast iron stomach. It could use a dollop of sour cream, which would also boost its Fat content (roughly 50% of the Calories). The chicken pieces are large and numerous. The 2 questionable ingredients are near the end of the list, and the only other knock is I wanted more when I was done.
Nutrition Info:
Serving Size - 1 tray
Calories: 360 (180 from Fat)
Total Fat: 20g (50%)
Protein: 33g (36%)
Total Carbs: 10g
Fiber: 3g (Net Carbs 7g)
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One of the things I am often asked for is more Induction Friendly sides that the whole family can enjoy. This one is particularly one of my wife's favorites. I think the dill really adds to the flavor of the recipe, and it can paired with about anything. Let me know what you think of it...
Ingredients
3 Large cucumbers
1/2 small onion
1 cup white vinegar
1/2 cup water
3/4 cup sweetener of choice (or liquid equivalent)
1 tbsp dill weed
Makes 8+ Servings.
Nutrition Info per Serving (half cup)
26 Calories, 0g Fat, 5g Total Carbs (.8g Fiber), 1g Protein
(IF) = Induction Friendly
Creamy Cucumber Salad Recipe (IF)
1 cup mayonnaise
1/4 cup Splenda or liquid equivalent
2 tbsp distilled white vinegar
1 teaspoon dried dill weed
1/2 teaspoon seasoned salt
4 medium cucumbers, peeled and sliced
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In another attempt to diversify their frozen meals, Atkins Nutritional has released a number of new frozen meal options. I purchased a number of the new ones and wanted to perform the same review I did previously. I had high hopes for these when I saw them in the store because how hard would it have been to get the meatballs and gravy correct. My Swedish Meatball recipe (http://www.youtube.com/watch?v=ToOjiAYoj84) is one of my favorites for parties.
The appearance of the dish is particularly not intriguing. The tray is gray meatballs with gray gravy and gray mushrooms. It has also way more mushrooms than I anticipated. The taste of the gravy is pretty good and thickened. The problem again comes with the ingredients. Rather than simply being beef and pork meatballs, it also contains textured vegetable protein. It becomes therefore just another dish full of soy, which I don't particularly want due to all the associated issues.
It would be nice to have a no compromise meal that I could simply just recommend.
Nutrition Info:
1 tray
Calories: 350
Total Fat: 25g
Sodium: 1110 mg ** Not concerned with my sodium intake
Total Carbohydrates: 9g
Fiber: 3g (Net Carbs = 6g)
Protein: 23g
Ratio: 62% : 26% : 12%
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http://www.youtube.com/watch?v=83zWfwPf_No
I return with a review of the new Atkins Diet Orange Chicken Frozen Meal. It was pretty tasty, and the chicken chunks were pretty large especially in comparison to other frozen dinners. The smell and flavor was authentically orange and not chemically. The meal did feature a number non-Induction legal vegetables like edamame and carrots. Some of the "less than 2%" ingredients like carrot powder, raisin juice concentrate, and orange juice concentrate were also very dubious.
The nutrition info for the meal was:
1 serving (1 tray-255g or 9oz)
Calories 420
Total Fat 30g
Sodium 880mg *I am not concerned about sodium*
Total Carbs: 10g
Fiber: 3g (Net Carbs=7g)
Protein 26g
So nutritionally, it is pretty close to the Induction standard (65-30-5).
In conclusion, the meal was pretty tasty. Of course, I wished there was more to it as I was still hungry afterwords, but for smaller hungers, I believe it would be sufficient. My concern is the the "Good for all Phases" label when it clearly has ingredients that are not Induction Friendly. It is frustrating when Atkins Nutrition makes statements that they don't need to make. If they want a more open diet, then write a diet that allows all this food in Phase 1. Just please stop making it more difficult trying to explain this diet to others.
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If you want you can run the batter through an ice cream maker, and it should be done sooner. The food processor already beats in significant amount of air, so it should not take as long as regular cream-based ice creams too. Let me know what is your favorite ice cream flavor in the comment section.
Ingredients:
1 cup cottage cheese (full fat, small curd)
1/4 cup coconut or almond milk
1 tbsp natural peanut butter
2 tsp cocoa powder
1/4 cup Splenda (or liquid equivalent)
1 tsp vanilla extract
1 tsp glycerin or vodka (optional)
Makes 2-3 servings.
Nutrition Info Per Serving (1/2 cup):
170 Calories, 8.9g Fat, 5.5g Total Carbs (0.8g Fiber), 16g Protein
(OWL) - Appropriate for Ongoing Weight Loss phase due to presence of cottage cheese
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* Stick blender ( beats enough air and breaks up the egg to allow for the emulsification process to occur)
* Coconut oil - the high melting point enables the oil to hold together in fridge and never separates
I'll probably do another recipe in the future about Omega 3 vs. 6 fats and how much I hold to the ratio of 1:2 that some doctors advocate. Thanks for watching!
Ingredients:
1 egg
1/2 tsp salt
1/2 tsp ground mustard
2 tsp lemon juice
1 tbsp white wine vinegar
1/2 cup olive oil, extra light
1/2 cup coconut oil
Makes 16-20 servings.
Nutrition Info Per Serving (1 tbsp):
123 Calories, 13.9g Fat, 0g Total Carbs (0g Fiber), 0.4g Protein
(IF) = Induction Friendly
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Ingredients:
1/2 cup Parmesan cheese, grated
1/2 cup mayonnaise
1/2 cup sour cream
1 tsp hot sauce (Cholula preferred)
1/2 to 1 tsp taco seasoning or Mrs. Dash seasoning
Serves 8-12 people (1-2 tbsp per person).
Nutrition Info Per Serving (2 tbsp):
164 Calories, 16g Fat, 1.4g Total Carbs (0g Fiber), 3.8g Protein
(IF) - Induction Friendly
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Ingredients:
4 pounds wings (raw)
1/4 cup low carb ketchup (Heinz)
2-4 tbsp (1/4 cup) soy sauce
2 tbsp Splenda or liquid equivalent
1 tsp liquid smoke (optional)
1/2 tsp blackstrap molasses (omit on Induction)
Serves 4-6.
Nutrion Information per Serving (8 wing pieces)
474 Calories, 31g Fat, 2.6g Total Carbs (0g Fiber), 43g Protein
(IF*) = Induction Friendly, omitting the molasses
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http://livinlavidalowcarb.com/blog/dreamfields-president-mike-crowley-we-stand-behind-the-nutritional-claims-of-our-product/10785
http://www.dietdoctor.com/the-dreamfields-pasta-fraud
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3024385
I had always accepted the fact that my response would have been the same. Today I wanted to test that assumption and was meticulous with my preparation, so that no one could say I broke the prebiotic matrix surrounding the carbohydrates by over cooking it. I tested for 2 hours after the first consumption, and I was surprised by the result.
My blood glucose did not change by more than 5 points from the initial 67 reading on the glucometer. I still don't plan on featuring it in my recipe videos as I know many of my viewers can't consume it yet being a latter OWL-phase food, but it is nice to know that the option does exist for my two Atkins-following kids who are not sensitive to gluten.
One of the things I still need to do is do a similar taste against regular pasta. I will be sure to post the results here.
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Ingredients:
1/2 cup "Natural" peanut butter
1/4 cup coconut oil
1/4 cup butter
3 tbsp cocoa powder
4 tsp Splenda or liquid equivalent
6 oz Original or unflavored pork rinds
2 tbsp powdered Splenda
Makes 12 Servings.
Nutrition Info per serving (1/2 - 3/4 oz):
204 Calories, 17.6g Fat, 3g Total Carbs (1.0g Fiber), 10.2g Protein
**Depending on your view of peanuts (as a nut or legume), this recipe may be considered E-IF or OWL. Dr. Atkins was never clear in his books how to treat them.
FYI - as any good dad, I am protective of my kids, so any perceived negative comments about my son will be subject to immediate block.
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The second reason for this video is being featured in Atkins Diet Quick Start Guide (2013). It was really cool to see my face in the booklet, and I would encourage you to get your free copy. (http://community.atkins.com/RegistrationOnePage.aspx?mcid=lcblog)
Finally I have a low carb giveaway of a free Atkins Diet Frozen Food coupon to 5 viewers. All you have to do is answer this question, "What has low carbing allowing you to do that you never imagined before?" Place your answer in the comments section below.
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I think it turned out pretty well, and my wife and kids like the spicy BBQ sauce. I personally used it for everything from salad dressing with mayo to other entrees later on in the week. Try this Asian classic dish out!
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Ingredients:
Chicken:
2.5 pounds chicken breasts, boneless & skinless
1 1/2 cup grated Parmesan cheese
1/2 cup coconut flour (*omit on Induction)
3 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
1 egg
1/2 cup heavy cream
1/2 cup water
Sauce:
1/3 cup low carb ketchup (Heinz or homemade)
1/4 cup soy sauce (or shoya or coconut aminos)
1/4 cup Splenda or liquid equivalent
2 tsp Worchestershire sauce
1 tsp hot sauce
1/4 tsp black pepper
1/8 tsp crushed red pepper flakes
Makes 6 Servings.
Nutrition Info per serving (3-4 strips):
323 Calories, 13.2g Fat, 5.3g Total Carbs (.7g Fiber), 43.7g Protein
(IF) = Induction Friendly
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Ingredients:
2/3 cup mayonnaise
1/2 cup Splenda (or liquid equivalent)
2 tbsp dried onion
2 tbsp white vinegar
1 tsp celery seeds
1/2 tsp black pepper
1/8 tsp salt
14 oz bag coleslaw mix
Makes 7-8 Servings.
Nutrition Info per serving (1 cup):
143 Calories, 14.5g Fat, 3.2g Total Carbs (1g Fiber), 1g Protein
(IF) = Induction Friendly
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BBQ Cocktail Meatballs:
Meatballs:
2 pounds ground beef
1/4 small onion
1 egg
1 oz pork rinds
1 tbsp low carb ketchup
1 tbsp Worchestershire sauce
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
Spicy BBQ sauce:
1/4 cup low carb ketchup
2 tsp liquid smoke
2 tsp Splenda, or liquid equivalent
1/2 tsp paprika
Dash molasses
Makes 8 Servings.
Nutrition Info per serving (3 meatballs):
326 Calories, 24.4g Fat, 2.6g Total Carbs (.2g Fiber), 22.2g Protein
(IF) = Induction Friendly (without molasses)
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Ingredients:
1 small onion
1 tbsp butter / olive oil
1/2 tsp salt
1 tbsp beef broth
1 cup sour cream
1/2 cup mayonnaise
1/2 cup Parmesan cheese
1 tbsp garlic powder
1 tsp dried parsley
1 tsp black pepper
1 tsp hot sauce
Makes 24 Servings.
Nutrition Info per serving (1 tbsp):
70 Calories, 6.5g Fat, 1.8g Total Carbs (.1g Fiber), 1.1g Protein
(IF) = Induction Friendly
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Low Carb Shepherd's Pie
Beef Mixture Layer:
• 2 lb ground Beef
• 1/2 cup peas (omit on Induction)
• 1/2 cup onions (chopped)
• 1 cup beef broth
• 1 tbsp tomato paste
• 1 tsp Worchestshire sauce
• 1 tsp beef bouillon
• ½ tsp Xanthan gum
• salt and pepper to taste
Fauxtato Layer
• 1 head cauliflower
• 3 tablespoon butter
• ¼ cup sour cream
• salt and pepper to taste
Makes 8 Servings.
Nutrition Info per serving:
376 Calories, 28.7g Fat, 7.2g Total Carbs (2.5g Fiber), 22.3g Protein
(IF) = Induction Friendly
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Personally, I would use these meals when traveling and as a means to not have to eat out every meal. Often times when traveling, I will have a room fridge with freezer and a microwave, and these would a way to have a good meal whether for breakfast or dinner. If you didn't feel like cooking, these meals would definitely be a good option.
The only nits I have would be the same nits with any preportioned foods. They are typically "one size fits all" foods, and the meals were a bit small for me. They were good size and value for most, but being active, I would typically have a bit more. I know some will complain about the ingredients in the less 2% area of the ingredients, like potato starch or modified food starch, but I am not concerned for myself. The amounts are minimal, and while I might talk about it in terms of perfection. The meal is certainly no worse than going out and eating those foods.
I really think these foods will benefit a lot of new low carbers who are adjusting to the diet and need an easy way to adopt the lifestyle. I hope though that they'll learn to make these foods for themselves too in time.
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Low Carb Cherry Pie
Nut crust:
1/2 cup almond flour or chopped almonds
1/4 cup raw coconut
1/4 cup flax meal
3 tbsp butter
2 tbsp Splenda (or liquid eq.)
Whipped Topping:
1 cup heavy whipping cream
2 tbsp Splenda (or liquid eq.)
1 tsp vanilla
Cream Cheese mixture:
8 oz cream cheese, softened
1/2 cup Splenda
1/2 cup Sugar Free Cherry Pie Filling
Nutrition Info per serving (assuming 8 servings):
256 Calories, 24.6g Fat, 4.7g Total Carbs (1.5g Fiber), 5g Protein
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Ingredients:
1/2 cup butter
1/2 cup Splenda, granulated
3 oz cream cheese
1/4 tsp salt
1/2 tsp vanilla extract
1/2 tsp almond extract
1 egg yolk
3/4 cup almond flour
1/4 cup raw coconut
Makes 20 cookies.
Nutrition Info per serving (1 cookie):
83 Calories, 8.3g Fat, 1.5g Total carbs (.5g Fiber), 1.7g Protein
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Cakes
1 1/2 cups almond flour
1/2 cup coconut flour
1 tsp baking soda
5 tbsp butter
1/2 cup Splenda, granular
1 Egg
1 tsp vanilla extract
1/3 cup vanilla protein powder
1/3 cup heavy cream
1/3 cup water
Filling:
4 oz cream cheese
1/3 cup Splenda
1 tsp vanilla extract
3 tbs butter
1-2 tsp banana extract
2 drops yellow food color
1 tbsp heavy cream
Makes 10 Servings
Nutrition Info per Serving (1 banana flip):
268 Calories, 25.5g Fat, 4.3g Total Carbs (2.1g Fiber), 9.4g Protein
(OWL) = Ongoing Weight Loss Friendly, dairy rung due to the whey protein powder
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Voting lasts is August 6 - August 13.
In partnership with FaveHealthyRecipes, this recipe is similar to my very popular low carb taco bake recipe. This recipe has barbecue-flavor instead with a quick simple bbq sauce, and a flavorful crust. You could just as easily use left-over pulled pork or chicken instead of the ground beef. The choice is up to you and what you have in your refrigerator.
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Ingredients:
1.5 pounds ground beef
1/2 small onion
2 tbsp + 1 tsp low carb rib rub
4 eggs
3/4 cup heavy cream
10 oz cheddar cheese
1/4 cup low carb ketchup
1 tbsp mustard
Makes 8 Servings
Nutrition Info per serving:
447 Calories, 36.5g Fat, 4.6g Total Carbs (0.3g Fiber), 24.6g Protein
(IF) = Induction Friendly
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I wanted to tell you about the Atkins All Stars challenge I am doing today. For every vote I receive today (started the day at 585), I pledge to run a tenth of a mile tomorrow. At this point, I am going to be running at least 12.4 miles tomorrow. Thanks to everyone for your support in the past and through Monday (13th) of this contest.
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Voting lasts is August 6 - August 13.
In partnership with FaveHealthyRecipes, I was turned on to these treats watching late night shows on the Food Network channel, and I was pretty sure I could make this low carb. After a couple days of trying, I hit upon a winner, and my wife agreed it was ready for prime time. These Whoopie Pies get their name from supposedly Pennsylvania or North Eastern farmer wives who packed these pies into their husband lunch pails, and when the husband discovered them he cried "Whoopie!" Either way they are delicious, and I'd urge you to try them out. (http://en.wikipedia.org/wiki/Whoopie_pie)
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Ingredients:
5 tbsp butter
1/2 Cup Splenda, granular
1 tsp black strap molasses, optional
1/3 Cup cocoa powder
1 Egg
1 tsp vanilla extract
1 tsp baking soda
1 1/2 cups almond flour
1/2 cup coconut flour
1/3 cup heavy cream
1/3 cup water
Filling:
4 oz cream cheese
3 tbs butter
1 tsp vanilla extract
1/3 cup powdered sweetener
1/2 cup Splenda, liquid equivalent
1 tbsp heavy cream
Makes 8 Servings
Nutrition Info per serving (1 Whoopie pie):
343 Calories, 32.4g Fat, 9g Total Carbs (3.3g Fiber), 7.8g Protein
(E-IF) = Extended Induction Friendly
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Voting lasts is August 6 - August 13.
In partnership with FaveHealthyRecipes, Induction friendly snack ideas are always popular ideas. Fried pickles have been a frequent request of viewers. I hadn't ever purchased them from the bars, but my wife and daughter have. They say these pickles are every bit as good as the ones found there. The even better news is that these are fast and easy to make.
For even more low carb friendly appetizer recipes, FaveHealthyRecipes has a large section of low carb snacks. ( http://www.favehealthyrecipes.com/snacks)
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Ingredients:
1/4 cup oil, coconut or olive preferred
2 eggs
1/2 cup heavy cream
2 tbsp water
1/2 cup Parmesan cheese
1/4 cup coconut flour
1 tsp taco seasoning
1.5 cup pickles, dill or SF Bread and Butter
Dash Salt/Pepper
Makes 6 Servings.
Nutrition Info per serving (roughly 8 pickles):
72 Calories, 6.2g Fat, 1.8g Total Carbs (0.6g Fiber), 2.7g Protein
(IF) = Induction Friendly if omitting the coconut flour, E-IF if using it
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Just an update since this is last day of the Atkins All Stars contest, Clarence AS2 (Angel Second Class from It's a Wonderful Life Fame) says, "Every time you vote for Kent, his kids get to eat low carb wings"
I promise to buy my wife and kids as many wings as I receive in votes today. Before I went to bed last night I had 667 votes and was roughly 90 votes out of third place. Tomorrow is 34 cent wing day at a local restaurant, so the challenge is on. Can I receive more votes than my family can eat wings? As of the time I filmed this video, I was 20 wings out of 3rd place.
Thank you for your awesome support and votes!
** Like the Atkins Diet Videos Facebook Page: facebook.com/AtkinsDietVideos
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** Visit my Website: http://www.atkinsdietgeek.com
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Please join me for my continued weight loss journey and subscribe to my channel. (http://www.youtube.com/user/bowulf?sub_confirmation=1)


