Lunch or Dinner, You Decide!
by Kay Curtiss
This week I've been doing a lot of cooking and experimenting in the kitchen, working on my new way of eating, following for the most part the Trim Healthy Mama (THM) eating style. I've lost just over 15 pounds in the last month. I'm not hung up with counting calories or carbs but there are a few guidelines I work within for any meal/snack as I'm creating and Thrivealizing recipes and eating this way:
1. Only 1 primary Fuel Source per Meal/Snack - Either Fat or Glucose
2. ALL meals have protein
3. THREE Types of Meals/Snacks:
* Satisfying Meal/Snack (or "S" for short) provides Fat as the Fuel Source contains:
- Greater Than 5g Fat
- Less Than 10g NET carbs (Carbs - Fiber = NET Carbs)
- "S" Salad Dressings should be 2 Carbs or less
- "S" Salad Dressings should be 2 Carbs or less
* Energizing Meal/Snack (or "E" for short) provides Glucose as the Fuel Source contains:
- Less Than 5g Fat
- Between 10-45 NET carbs (Carbs - Fiber = NET Carbs)
- "E" Salad Dressings - Less Than 4g Fat
- Less Than 5g Fat
- Between 10-45 NET carbs (Carbs - Fiber = NET Carbs)
- "E" Salad Dressings - Less Than 4g Fat
* Fuel Pull Meal/Snack (or "FP" for short) provides virtually neither fuel source so your body is forced to pull it's fuel from it's stored reserves and contains:
- Less Than 5g Fat
- Less Than 10g NET Carbs (Carbs - Fiber = NET Carbs)
Note: FP's are thrown in occasionally as meals and are great as more frequent "snacks" but will slow your metabolism if used for too long consistently - however, they are great to use (up to a week) to kick start or break a "plateau" when trying to lose weight.
- Less Than 5g Fat
- Less Than 10g NET Carbs (Carbs - Fiber = NET Carbs)
Note: FP's are thrown in occasionally as meals and are great as more frequent "snacks" but will slow your metabolism if used for too long consistently - however, they are great to use (up to a week) to kick start or break a "plateau" when trying to lose weight.
4. There MUST be 3 hours between an "S" or "E" meal/snack so that the primary fuel of the previous meal/snack has been used.
5. DRINK lots of water, "Feel the Burn" Lemonade, Herbal teas sweetened with stevia, (THM) Good Girl Moonshine (GGMS), etc.
Now, back to our recipe -
I love the convenience of the Thrive FD Chopped Chicken - already washed, cooked, cut, prepped ready to scoop and go! It makes a wonderful Chicken Salad in less 10 minutes and can be enhanced in a variety of ways making it different every time - another post will be coming about that so keep an eye out for it.
FD - Freeze Dried
Thrive product numbers are for Pantry Size Cans except for Seasonings
THM - Protein that can be used in any of the THM Meals
Ingredients:
2 Tablespoons Thrive FD Onions (#22227)
2 Tablespoons Thrive FD Green Onions (#22244)
1 teaspoon Minced Garlic
1/4 cup crushed Pork Rinds (no carbs :O)
1/4 teaspoon Thrive Peppercorn Blend (#23629)
2 Tablespoons Thrive Whole Egg Powder (#22570)
2 teaspoons Red Curry Paste
1 Tablespoon Thrive Diced Carrots (#22221)
3/4 cup water
Instructions:
In a small bowl, mix Whole Egg Powder, red curry paste, carrots and water. Mix well and let sit for 10 minutes to reconstitute carrots.
Put chicken into a food processor and grind to a powder.
Dump chicken powder into a medium mixing bowl and add both the onions, garlic, pork rinds and peppercorn blend and mix. Add water mixture and mix well. Add additional water a tablespoon at a time to get the consistency you want to make burgers or meatballs.
Make into 6 burgers and cook in frying pan with coconut oil to keep from sticking.
Serve on Parmesan Onion Rolls with mayo
add additional toppings of choice (lettuce and tomatoes, etc.)
OR
put on a salad to add some good protein.
This looks great, I'm amazed at the creativity in the recipe.
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