Oh My Lovely Porterhouse

You know how you should let meat rest before you go all caveman (or in my case, cave woman) on it? That is by far one of the hardest things I did today – wait for that big, beautiful, perfectly rare porterhouse. My wonderful husband pan seared that beast in some grass fed tallow. We’re big fans of tallow and other healthy animal fats!

I do, as we’re certain you’ve ascertained, like my steak rare. I also prefers it very lightly seasoned with only the basics – salt and pepper. According to me, “If it’s a good hunk of meat it wont need much!”

“What about the green stuff?” Shaved brussel sprouts sauteed in bacon grease and seasoned with  (you guessed it) salt and pepper. In our kitchen the KISS method is the rule, not the exception. The simpler the better!

Not Rubber Biscuits

Savory Keto Biscuits

Yield: 1

Savory Keto Biscuits

Mr. Coach enjoys cooking as much as Coach Loli. There are a few keto friendly biscuits floating around the web and social media so, of course, this crazy health conscious couple tried them.

In an effort to make them better and in Coach Loli's case, egg and dairy free, Mr. Coach has had the test kitchen open for business. This morning was a complete success! Mr. Coach tweaked and re-tweaked until the biscuit came out just the way he wanted it to.

This recipe was tested on three very willing fellas doing some work on the Coach's house. All agreed that the biscuit was delicious.

Ingredients

  • 1/2 Tablespoon Ground Chia Seed
  • 1/2 + 1 1/2 Tablespoons Flax Meal
  • 5 Tablespoons warm water
  • 1 1/2 Tablespoons Coconut Flour
  • 1/8 Teaspoon Coarse Salt (adjust accordingly to taste and grind - you will need volumetrically less for finer grinds)
  • 1 Tablespoon Softened Butter or Ghee
  • 1 1/2 Teaspoons of grain-free Baking Powder

Instructions

Combine 1/2 Tablespoon of the Ground Flax and Ground Chia Seeds with the water. Combine it in your favorite bullet style blender or any small blender. You're looking for a gluey consistency.

In a bowl or mug (we use the same one that's going in the microwave shortly) bring together all remaining ingredients except the Baking Powder. Once combined, add the gluey mixture from your blender and combine thoroughly.

Now, sprinkle the Baking Powder over your wet dough and fold it in. Try to use as few strokes as possible - and try to work quickly. You don't want to pop the bubble and release the gas created by the Baking Powder.

Gently ensure that the mixture is somewhat evenly distributed in your bowl or mug. Pop the works in the microwave and let it go on full power. Our bowl in our microwave seems to want about 4:30 minutes but take care to pay attention to how yours comes along. Variability in humidity, the amount of water used, how much heat your bowl absorbs, etc, etc can all affect the time required.

The result is similar to a whole grain english muffin. Split it carefully and spread your favorite butter on it or maybe some cheese or....

http://coachloli.com/recipe/bread/not-rubber-biscuits/

Simple Techniques Transform Simple Ingredients

We hear all the time that cooking is difficult or that it takes too much time.  It’s good to be reminded that simplicity can yield really tasty as well as visually appealing dishes.

We present for you a simple pan seared pork chop.  Salt, pepper, and bacon fat saved from previous batches of bacon.

Alongside the chop are some roasted veggies.  Salt, pepper, garlic powder, and generous amounts of olive oil.  If you’re short on time like we usually are, you can pre-steam the veggies by microwaving them covered until they’re steamy but not cooked.  Then toss them with the seasoning and olive oil, transfer to an aluminum foil lined pan, and roast at a high temperature (450F-ish) until done to your liking.

Those pretty purple onions are just pickled red onions.  We’ll talk about those another time – but suffice it to say that they’re simple to prepare ahead of time and are a nice condiment and aestheticly pleasing garnish.

Bacon!!

What can we say? Bacon is magic!

Coach Loli and Mr. Coach keep cooked bacon in the fridge for quick, easy, and magical meals. For this one just heat up the bacon in a little (okay a lot) of bacon grease and toss in the cabbage but don’t cook it, just heat it up to avoid developing sugars. You could also do this with spinach or kale if you were so inclined.

The juxtaposition of the ho-hummery of cabbage and super-yumminess of bacon make this a treat full of healthy, natural fat, a modest amount of protein, and prebiotic fiber.

And, by the way, this means you should SAVE YOUR BACON FAT!

Shrimp All’olio Coach Loli Style

Shrimp is a favorite of Coach Loli and Mr. Coach They are also fans of pasta all’olio.

Since they are keto eaters the pasta had to be swapped for those weird and wonderful Konjac noodles. Coach Loli doesn’t eat dairy so she swapped out butter for ghee. The noodle swap kept the dish VERY low carb and keto friendly while the ghee added a simple and delicious flavor and, of course, healthy fat. It also kept it dairy free. If you’re a dairy eater, butter will do just dandy. The lemon juice and red pepper flakes the Coach added deepened the flavors of the garlic and shrimp.

What traditional dishes have you re-invented?

Tepanade on The Go

Tepanade on The Go

Tepanade on The Go

Sometimes you just need a snack that can go with you. Coach Loli is a big fan of tepanade. You can dip all kinds of low carb goodies in it.

Have you tried dipping pork rinds in tepanade? It's delicious!

Those olives are low carb and full of healthy fat, the garlic is a great prebiotic, capers are just yummy, and the extra EVOO just adds more to keep you satiated.

This is a perfect small meal or on the go snack.

Ingredients

  • 1 Cup Kalamata olives
  • 2 Cloves garlic roughly chopped
  • 2 Tablespoons capers, drained
  • 1/4 Cup extra virgin olive oil
  • Pinch sea salt

Instructions

Combine all the ingredients except EVOO in a food processor and chop to desired consistency. Put in a bowl and incorporate EVOO. Refrigerate until it's time to eat!

http://coachloli.com/food/tepanade-on-the-go/

Taco Salad With Ground Pork and Chimi-cado Sauce?

Taco Salad With Ground Pork?

Taco Salad With Ground Pork?

When you have some nice organic ground pork in the freezer, you make taco salad with it. Right? Coach Loli is dairy free and Mr. Coach is not so this is a perfect meal to dress up with cheese or sour cream if you're into that kind of thing. That dollop of chimi-cado sauce was magic and extra tasty. The perfect pairing!

Ingredients

  • 1 pound ground pork
  • 1 recipe DIY taco seasoning
  • 1/2 yellow onion
  • 2 Tablespoons lard
  • Salad greens
  • Cheese (optional)
  • Chimi-cado sauce
  • Taco Seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon oregano
  • 3/4 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Pinch red pepper flakes
  • Red onion (raw or pickled)
  • Chimi-cado sauce
  • 1 Cup Chimichurri sauce
  • 1 Avacado

Instructions

Mix all the spices in a bowl and set aside.

Mix together Chimichurri sauce and avacado and set aside.

Melt lard in a skillet and add ground pork and onion. Cook until not pink and add taco seasoning. Cook until done.

Top salad greens with ground pork, chimi-cado sauce, and onions (we use pickled onions).

http://coachloli.com/recipe/main-dish/taco-salad-with-ground-pork-and-chimi-cado-sauce/