Egg Skillets - BRINNER Is An Atkins-neer's Best Friend

Here is a recipe (a non-recipe, really) near and dear to my heart. On days when I just don't feel like cooking or have a lot going on, simplicity is the name of the game and getting food on the table in the quickest amount of time is the object. Those are the days I adore BRINNER (Breakfast as Dinner).

2014 Atkins Induction - Day 1

Start the New Year right! Low carbohydrate nutrition tastes great!

Slow cooker "barbecue" pulled pork is easy and
makes great leftovers.

Many of you know I follow a low carb, alternate day fasting diet where I eat a calorie restricted level every other day and eat an Atkins-style OWL diet the rest of the time. It's worked very well for me because of a few health issues: recovering from late stage hormone positive breast cancer, PCOS (pre-surgical menopause)-which is now considered Syndrome X, asthma, diabetes type 2, and familial Parkinsonian tremor, among other fine diseases of metabolism. I have familial hypertension and am on inhaled asthma drugs and also take a hormone inhibitor for cancer therapy which is called an aromatase inhibitor. Any one of these diseases has weight gain listed as a side effect of the disease and the medicine that controls it.

The New Atkins Made Easy by Colette Heimowitz, MS

I promised two books for your last minute Christmas wish list or shopping list. Here is the second book! And what a book it is.

When Kim at MWW.com (the guys who do PR for Atkins Nutritionals, Inc.) sent me an advance copy of Colette Heimowitz’s latest book, THE NEW ATKINS MADE EASY, and asked for a review—I jumped at the opportunity for a couple of reasons:

NOURISHED, Truly Nourished!

I'm going to spend the next couple of posts bringing you two very important books that in my opinion, make great Christmas presents--for someone else, or just as importantly, for your personal Christmas wish list!

The first book, NOURISHED, A Cookbook for Health, Weight Loss and Metabolic Balance by Judy Barnes Baker has been an eye-opener. Many of you know I've been low carb for most of 14 years now (more on than off). I love this lifestyle and feel better when I faithfully follow my personalized plan than when I'm eating a SAD (Standard American Diet). I honestly thought I knew all there was to know about low carb. I thought I knew what each macronutrient brought to the table, the good fats, bad fats, the science behind low carb. I thought I could whip out a recipe for whatever we craved, whenever we wanted. I thought I didn't need to know anything else. But boy was I wrong!

Christmas "Roast Beast" aka Standing Rib or Prime Rib Roast

Festive Standing Rib Roast for Christmas

Christmas Eve Dinner - Standing Rib Roast aka Prime Rib

I've sorted through and decided to re-post about this gorgeous hunk-o-meat, because Christmas "Roast Beast" is always popular and people always need a full-proof way to cook standing rib roasts (sometimes generically referred to as "prime rib," even though most store-bought rib roasts are far from "prime" status).

This is a pretty exhaustive and complete step-by-step pictorial and description about how you can amaze and astound your dinner guests with very little effort or angst! In fact, if you have 20 minutes, you can whip one up and shove it in the oven and 15-20 minutes per pound later, feast on an elegant, succulent and mind-blowingly delicious beefopalooza.

I Fought The Slaw And The Slaw Won

Winter Is Coming

Asian Broccoli Slaw - Get your slaw on, y'all!

There I said it. That nasty "W" word. Many of you dread it like nobody's beeswax; the bleakness, dreary greys, dirty whites, the unrelenting cold and chill, the shovel after shovel of snow, the ice, the chapped lips and fingers. You get the picture? Forget for a second that in Houston, we see about 2 weeks of winter per year, usually in January. You're probably stuffing your pie hole with tons of comfort food and the slow cooker just may have become a family institution?

Leftover, Leftover Thanksgiving!

What to do with leftover Thanksgiving Turkey when you want something different!

Leftover Thanksgiving turkey gets new life with versatile
turkey zucchini hash.

What's better than a brand spankin' new post about Thanksgiving leftovers? How's about a "leftover" post from last year talking about a recipe near and dear to my heart!? Wanted to toss this recipe to the top of the pile again because it frankly deserves it!

Gobble Gobble!



Here’s a leftover turkey recipe out of the ordinary. Aren’t you sick of leftover turkey and gravy? Me too!

This easy Turkey Hash makes a killer “breakfast-for-dinner” or “brinner” as our sock monkey boys like to call it after a full day of BFS (Black Friday Shopping). We enjoy eating it with a fried or poached egg on top so the yummy richness of the egg yolk adds to the comfort experience of the meal. Sliced tomatoes are all you need to go with this low carb hash. I promise you won’t even miss the taters!

And the cost of the meal is ridiculously cheap at $3.26!

Hope you enjoy your Black Friday shopping!

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.