How To Trim, Cut, and Cook Pork Tender - A Perfect Primal and Low Carb Meal

Coming soon to a Fluffy Chix Cook blog near you! (hehe)

I'm working on a post that takes you step-by-step through trimming, portioning and cookin' pork tenderloins -- the other white meat. So I thought I'd share the first and last photos with you to let you in on another sneak peak!

Wash and dry pork tenderloins. (I always rinse meat under running, cold water--a trick taught to me by our sweet little departed daddy.)

 

Slices of juicy and fork-tender pork tenderloin roasted and served with smashed cauliflower. What a super meal and perfectly Primal.

It takes about 10 minutes to butcher out a package of pork tenders, but I think you will agree after reading, that it's time well-spent. You get about 12 meals out one package of 2 tenderloins. And at $3.47/pound that's a nutritional bargain!

Sneak Peek Behind the Scenes of CarbSmart Magazine!

CarbSmart Magazine available in iPad and iPad Retina

I promised you a behind the scenes sneak peek at CarbSmart Magazine (digital version) and by-golly I’m gonna do it! Now, I may be a little tall in the saddle from excitement, cuz I am not only a writer, but the company I freelance for helps produce the magazine. And oh by the way, if you look to the right, I have my affiliate link up where I get a little spiff from iTunes everytime you buy an issue or suscription of CarbSmart Magazine through my site...it helps support Fluffy Chix Cook a little bit, but regardless of that, CarbSmart Magazine is really an amazing team effort and each issue is an interactive compilation of science, lifestyle articles, recipes, health and fitness, and community support and feedback.

Ugly Green Beans (UGB)

Beautiful, fresh green beans. Washed and ready.

You might wonder how a green bean could ever be called ugly. Green beans are perfectly beautiful, right? Fresh, velvety, crisp and green with their tiny curled tips just waiting for a quick blanch then a roll in olive oil and a whole busload of slivered garlic…now that is a beautiful, beautiful thought.

But UGB (Ugly Green Beans)? Well folks, this is a recipe many of you already know about, but still stands to be mentioned for the benefit of the unenlightened. You see, I’m tired.

Low Carb Homestyle Southern Bacon Gravy and Low Carb Biscuits for Breakfast, Brunch or Brinner

Low Carb Southern Bacon Gravy with Low Carb Biscuits
along with fried eggs, sugar free preserves and grape tomatoes

If we are truly what we eat, most Southerners would consist of half fried food and half cream gravy. I’m not lyin’ to you and yes, that includes the “New Southern Cuisine” movement.  And part of me deep down in my Southern soul, mourns. And feels shame about that. Yes, I grew up eating those foods. Yes, I love them. And yes, I still have a weight problem today, despite low carbing for 98% of 12 years.

(On the plus side, I have lost around 80lbs and the low carb lifestyle halted a PCOS-driven 8pound per month weight gain cycle I was locked into 12 years ago when I begain this way of eating.)

Yep, Southerners are as a region, some of the portliest people this side of the Mason Dixon. And we have some of the highest rates of diabetes, kidney disease, cancer, heart disease, many “-eases”. Jesus.

So why on earth, am I blogging about bacon gravy then? Yes, that’s bacon gravy in the picture there. Isn’t it a pretty sight? But aren’t I just contributing to the delinquency of Southerners the world-over

Son of Zoodle - a Veggie Tale of Zucchini - rific Tagliatelle Proportions - a Low Carb Pasta Lover's Treasure

This is a publice service announcement. 

Son of Zoodle unleashed.

Son of Zoodle is unleashed upon humanity!!!!

You remember my Oodles and Oodles of Zoodles post don't you? If you don't, here is the link to the Oodley Zoodley Zoodles post. Just click on it and through the wonders of Al Gore's internet, you will be instantly transported to the page where the zoodles live in my Fluffy Chix Cook "permanent record."

CarbSmart Magazine - Digital Edition Premieres!

CarbSmart Magazine proudly announces
the premiere of its digital magazine for
Apple iPad, Apple Retina, Kindle Fire, and
Android tablets.

UPDATE!
Hi y'all! The affiliate link to the CarbSmart Magazine is here!!! Wooohooo! Click on the magazine's here in this post or look on the right side of the page in the margin for the CarbSmart Magazine and click on it! Please be sure to order your subscribtion today!
.........................................................................................

Hey guys, I'm super excited to announce this momentuous event! We've got a new tool in our low carb arsenal--the CarbSmart Magazine-the digital edition for Apple iPad, Apple Retina and coming soon, available for Kindle Fire and Android tablets!

I've been writing for CarbSmart.com for almost a year now. It's a great site, filled with helpful tools for all of us low-carbers. Tools like reviews of low carb products and kitchen gadgets that make our life easier; movie and book reviews of the most important books, movies, tv documentaries, and scientific papers in low carb nutrition. Tools like great recipes and inspirational stories from people who live low carb, just like you and me--and who know how hard it can sometimes become--and how easy, too! Tools like great availability of low carb conveniences like Nevada Manna Chocolate chips (sugar alcohol free chocolate chips) and things like sugar free flavored drops and sugar/flour alternatives).

CarbSmart has been a leader in the low carb community for over 13 years and today we realize the dream of Andrew DiMino, CarbSmart's founder and CEO--to become the

Simple Moroccan Lettuce Cups or Lettuce Wraps

Even when you're stress and times are tough, you can eat low carb.



Cook Once - Eat a Bunch (of times)!

Well, I’ve told you life here is rather stressful. And yet, I realize I’m not alone. I think you, too, may have just a wee bit oh-the-stress on your plate. Am I right?

So our challenge is this—when we’re too tired (just too damn pooped after a hard day at work, after taking care of your family, after taking care of the house, after possibly being sick…fill in your blank here)…what in they hayull (Texan for WTF) is a sane low carber sposed to do about keeping the carb monster at bay and getting good, healthy food on a plate?

Chicken Avocado and Blue Cheese Sandwich with Garlic Aoli is Perfectly Low Carb

You might be forgiven for the immediate blasphemous cursing erupting from your mouth at this very moment. I hear you. I do.



Satisfying and low carb too. This chicken sandwich bears no
resemblance to our old high carbage days.

You’re saying, “Who the hayull (Texan for h-e-double ut oh) does she think she is? *snort* She’s now demonstrating how to be an even bigger waste-of-blog-space than she has in months past.

Now Susie’s turning out such derivative drivel as telling me how to make a sandwich with store bought rotisserie chicken. What a crock of horse puckies!

Next thing you know, she’ll be showin’ me how to boil water! Razzafrazzin’ rumplemazzin’ curfufflesplazzle #%@@@@#$#$#$@$^$^#@$$!!!!!!!”

So on that note, please be sure to join me next week as we explore the mysteries of boiling water. *evil grin*

Cranberry Pomegranate Chutney - Easy Appetizers for New Year's Eave

Who wants a bonus recipe for 2012? I love easy appetizer recipes and among my favorites are those types of things that can be thrown on top of a block of warm cheese or room temperature cheese that still look festive and inviting. Cranberry Pomegranate Chutney is one of those recipes and is a hit in the Fluffy Chix Roost.

Standing Rib or Prime Rib Roast

Denny's plate for Christmas Eve Dinner.

We began the tradition of serving a standing rib or prime rib roast and eating our “big”, fancy meal on Christmas Eve back in the 80’s.

I’m not sure how this big meal evolved into the standing rib, sometimes called prime rib, but I suspect it had something to do with the fact that Dad had become ill and had ceased hunting, which meant we no longer had fresh venison or wild goose and ducks at the ready.

He also no longer had the stamina to stand in the kitchen for up to two days cooking his infamous Pat O’ Brien Spaghetti and Meatballs or making his delectable Shrimp Creole.