A Week of Low-Carb Meals
Day 1 | Day 2 | Day 3 | Day 4 | Day 5 | Day 6 | Day 7
It was a beautiful day, not too windy (unusual in Oklahoma) and not too hot. Time to eat outside!
Isn’t this a great color combination? It just is so happy-looking. The zinnias from the garden went quite well with the plates, napkins, and placemats, as did the picnic covers!
This menu attracted a crowd, so we had to use two different colors of placemats to have enough, but I think that simply added to the visual interest of the offering.
In case you’re wondering why so many joined us this particular day, I have 3 words for you: Chicken Fried Steak. Not just ANY chicken fried steak — George Stella’s brilliant low carb version, which can be found on page 135 of his Good Carb Family Cookbook under the name “Country Fried Steak with White Gravy.” Divine!
This salad, with small pieces of romaine, chunks of carrot, yellow sunburst tomatoes, chopped cucumbers nd shredded cheddar cheese was as colorful as the rest of the table!
Broccoli Polonaise from p. 88 of George’s Good Carb Family Cookbook.
If you’re going to have chicken fried steak, you have to have mashed “potatoes.” The Mock Mashed Potatoes from p. 179 of George’s Still Livin’ Low Carb fit the bill.
Another AMAZING meal. Truly. Our theme was blue and white and you might say a bit multi-cultural. Our white and blue plates had a Chinese design, but the bowl holding the caprese salad (mozzarella, tomatoes, basil, balsamic dressing) was one I picked up down in Mexico, just outside the Hotel California (which was so chic, in a Bohemian sort of way). The food is also an eclectic mix, but, boy, did it blend!
We had salad left over from noon, and Havilah made up an amazing dressing with pomegranate balsamic. The caprese salad used our end-of-summer tomatoes. The vegetable dish is George’s Zucchini Parmesan Saute’ from page 175 of Still Livin’ Low Carb. The main dish is Dana Carpender’s Apricot Bourbon Chicken from p. 74 of her 15 Minute Low Carb Recipes. It was incredible.
Take note of the variety of tastes and textures? There’s enough vitamins on this table (in food form) to make Dr. Oz happy!
Sliced brussel sprouts, sauteed with a few spiced pecans and a little olive oil and butter. Raw vegetables with two dips. The daily salad (always different), and the star of the show — George’s Meat Lasagna! (You’ll find it on page 137 of Still Livin’ Low Carb.)
Are you starting to get the idea yet that low carb is an amazingly satisfying way to eat?
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