The other day I started reading another book, New Atkins for a New You. This book lays out the Atkins plan moving from induction to pre maintenance to maintenance. I think that I can follow this to see what results I get from moving back to being more restrictive in what I eat. http://www.amazon.com/New-Atkins-You-Ultimate-Shedding/dp/1439190275/ref=sr_1_2?s=books&ie=UTF8&qid=1392677561&sr=1-2&keywords=dr.+atkins+new+diet+revolution
One thing with getting healthier is that I have been trying more vegetables in different ways. The other night I made a recipe called Low Carb Crackslaw. It really isn't coleslaw, but a version of hamburger mixed with a coleslaw salad mix that is cooked. It is similar to the filling that would be in a Runza or Bierock. It was really good.
This is the recipe that I used:
Recipe: Classic Crackslaw
Summary: The classic recipe, blending ground beef with cabbage, ginger, soy sauce and other low carb ingredients. This is super-addictive and oh so tasty.
- 1 lb ground beef
- 2 minced garlic cloves
- 1/4 teaspoon white sugar or sweetener
- 1/2 teaspoon ginger paste
- 2 tablespoons toasted sesame oil
- 1 teaspoon white vinegar
- 3 sliced green onions
- 14 oz coleslaw mix (or shredded white cabbage)
- 2 tablespoons soy sauce
- 1/2 teaspoon hot sauce
- Salt and black pepper, to taste
- Brown the ground beef in a skillet and season it with salt and pepper to taste.
- Remove the beef from the pan and set aside. Drain off the fat if you wish.
- Heat up the sesame oil and sauté the garlic, onions and coleslaw mix or cabbage in there until the cabbage is cooked to the desired tenderness.
- Stir in the hot sauce, soy sauce, sugar or sweetener, vinegar and ginger.
- Add the ground beef back in and mix well to combine.
- Serve with hot sauce on the table for people who like it extra spicy.
Cooking time: 15 minute(s)