Filling breakfasts: 2-egg omelet: onion, mushroom, turkey bacon

A plate with a 3-egg omelet and a handful of cherry tomatoes.I love omelets. I’m not really a fan of scrambled eggs, but there’s something truly satisfying about a nice omelet, especially one that’s filled with good stuff.

Last week, there was one morning that I woke up feeling rotten. I don’t know if it was the beginning of the summer cold I appear to have now, or if it was just a bad case of combined sinus headache and allergy attack. Either way, I contacted my boss to say I wouldn’t be in, then went right back to bed. Sometime around lunch, I woke up and stumbled into the kitchen to see about food, before I had to go back to bed.

The omelet I made was just what the doctor ordered. Here’s what I did:

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Lower-carb / lower-sodium adventures: chili stew

A bowl of chili stewI’m sure that I’ve probably posted my chili/chili stew before somewhere, but let me state for the record that it is not what most people think of when they think of chili. It’s more of a stew or soup with chili seasonings. I throw all kinds of vegetables into it and there are no beans.

But lately, I’ve been watching my sodium intake and carbs, so I’ve been  changing some of my old favourites up, as mentioned in previous posts. For this one, I focused on cutting right back on the sodium. Did you know, for example, that 1/2 a cup of diced tomatoes from a can generally has about 450-500 mg of sodium, but the same amount from a ‘no salt added’ can of tomatoes may only have 20-30 mg? It’s a HUGE difference! It allows you the room to regulate the salt how you’d like it, rather than dealing with all that sodium right from the start.

I managed to get my chili stew to the point of only being about 170 mg of sodium per 1 cup serving, which means I could have two servings if I wanted to! 😉

Here’s what I did:

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Low-carb adventures: bacon cheeseburger soup

A bowl of bacon cheeseburger soup topped with shredded lettuceI think all the rain we got over the beginning of the month got me searching for comfort foods and I’m still on that kick. I’ve been craving cheeseburgers. Bacon cheeseburgers. But I’ve been avoiding buns and bread for obvious reasons. So, why not make a soup with all the familiar flavours of a bacon cheeseburger? Here’s what I threw together in a pot:

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Low-carb adventures: Asian beef salad

A green salad topped with Asian beefI had actually made this Asian beef recipe for some lettuce wraps but the problem was that I only had Romaine lettuce, which does not  roll up too well. It turned out to be more like Asian beef lettuce tacos! *laughs*

I figured this  would be too messy for my lunch at work the next day, so I made up a green salad and simply topped it off with the flavourful ground beef mixture. Please have a look at the original recipe for the Asian Beef  Lettuce Wraps at the Comfort of Cooking website, but I made a few adjustments along the way for my own tastes and based on what I had on hand. Here’s the recipe for the beef mixture:

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Low-carb adventures: quick sweet beef stir-fry

A bowl of veggies, beef and egg noodles.

I was craving Chinese food one lunch-hour while I was on vacation. But Chinese can get expensive and I’ve been trying to cut back on MSG (which gives me migraines), sodium, and extra spending. 😉 So I raided my fridge and freezer to see what I could do. Before long, I had drummed up the fixings for a really quick stir-fry for lunch. Here’s what I did…

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Crockpot lasagna!

A triangular slice of lasagna rests on its side on a plate.Even with the air conditioning running 24/7, it has been a brutal summer. Brutal enough that I cringe at the thought of turning on the oven, as I’ve mentioned in earlier posts. I’ve been missing lasagna. So, I decided to experiment with my crockpot (slow-cooker) today. Here’s what I got.

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Guinness Slowcooker Pot Roast

A dinner plate holds a baked potato, peas, Yorkshire puddings and two pieces of gravy-covered pot roast.I’ve always done my pot roasts in the oven, like my mom and grandma. But in talking to my mom on the phone yesterday, she and I both blurted out at the same time, “Why not do it in the crockpot??” It was a moment of shared brilliance, if you ask me.

So this is what I’ve been up to today. Continue reading