One of our Fat-Burning Machine students sent this recipe for low-carb crab cakes. The recipe is from The Food Network. I don’t know about substituting other types of crabmeat for blue crab.

If you try the recipe and make any substitutions, it let us know how it goes.

Ingredients

1 pound blue crabmeat

1 tablespoon small diced red bell pepper

1 tablespoon small diced green bell pepper

1 tablespoon finely chopped fresh parsley leaves

1 tablespoon heavy mayonnaise

2 eggs

1 tablespoon baking powder

1 tablespoon Worcestershire sauce

1 1/2 teaspoons Maryland-style crab seasoning (recommended: Old Bay)

2 tablespoons canola oil

Mustard Sauce, recipe below

 

Directions

In a large bowl, mix all ingredients, except…Read More »

 

Below is a nice recipe share from Peggy Wessels Stark. She posted it on the Facebook page and I thought it should be shared here as well.

Peggy wrote, “I have a salad dressing recipe that I’ve created that others might enjoy. It goes well with any protein added to your salads.”

Balsamic Dressing:
1/2 cup balsamic vinegar
1/2 cup olive oil
1/4 water
1 Tbsp. Mrs. Dash Original Seasoning
1/2 tsp. salt
2-3 Tbsp. yellow prepared mustard (gives dressing a sauce like texture along with the flavor)
1 tsp. crushed garlic
Add fine pepper to taste
Blend vigorously with a whip.

Store in jar at room temperature.
Shake before using again.

Thanks Peggy!

 

 …Read More »

 

Ingredients

3-6 Country style pork ribs

Pyrex baking dish

Preheat oven to 300 degrees Fahrenheit while preparing the ribs.

You can use any quantity you please, but my family likes leftovers so I purchased a package of six ribs. The ribs are large and more than some people want to eat, so I cut each large rib in half.

Placing Gale’s Pork and Poultry Rub into a flat plate, roll each rib on all sides in the rub. I like light seasoning, so I don’t “pack” the meat with seasoning. (You can rub the ribs with any spices you please and this method of…Read More »

 

Use a small mixing bowl to blend the following ingredients together:

2 Tbsp dried rosemary

2 Tbsp dried onion flakes

2 Tbsp dried savory spice (found at my local grocery store)

2 Tbsp garlic powder

2 Tbsp sea salt (I prefer pink Himalayan. If you’re concerned about sodium intake, cut this in half.)

1 Tbsp dried thyme

1 Tbsp dried parsley

1 Tbsp dried sage

¼-tsp cinnamon (I just measured half of a ½-teaspoon)

¼-tsp nutmeg

After mixing the ingredients together, store in an air-tight container. This recipe makes more than enough for an entire chicken or six country-style pork ribs.

The ingredients will separate some, so it’s best to stir…Read More »

 

A great recipe submission to the book, Become a Fat-Burning Machine, by Samantha Tritsch

 

ROASTED EGGPLANT WITH RAW VEGAN PESTO
1 large eggplant, sliced ½ inch thick

Ingredients for raw vegan pesto:
½ cup olive oil
½ lemon, juice
Handful of basil (add more to taste)
1-2 cloves of peel garlic (add more or less, to taste)
¼ cup of sprouted sunflower seeds
6-10 raw, unsalted cashews
1 teaspoon course sea salt
Handful of raw kale, de-stemmed
Coconut oil spray (or any vegetable spray to coat)

Make pesto by combining ingredients in a food processor or on the pulse setting of a blender for about 30 seconds. For a thinner…Read More »

This yummy low-carb recipe was sent in by Brad S. He made Fat-Burning Machine modifications to a standard stuffed pepper recipe by using cauli-rice instead of white rice.

Ingredients

4 large bell peppers (green, yellow, red or orange)

1 ½ teaspoons olive oil

½ tablespoon butter or non-stick spray

1 medium onion, chopped

1 clove garlic, minced

1 pound ground turkey

1 ½ cups uncooked cauli-rice

1 8-ounce can tomato sauce, divided

1 tablespoon chopped fresh parsley

1 teaspoon sea salt (optional)

¼ teaspoon ground pepper

 

Preparation

Preheat the oven to 350 degrees Fahrenheit. While the oven is heating, cut out the top of the peppers and scoop out the seeds….Read More »

 

I like making a big quantity of healthy food. This allows for easy leftovers during the week or I can freeze food portions for a later time. This weekend I made a big pan of coconut curry chicken thighs with peppers and mushrooms.

Ingredients

8 chicken thighs

1 each red, yellow and orange bell peppers deseeded, deveined and sliced lengthways

16 ounces sliced mushrooms

1 can (13.5 ounces) of full-fat coconut milk

1 tablespoon of coconut oil made for medium-high heat (or butter)

1 cup chicken stock

2 tablespoons curry powder

½ teaspoon paprika

½ teaspoon coriander

1 teaspoon oregano

½ teaspoon salt

2 teaspoons minced garlic

Preparation

Preheat the oven to 375…Read More »