BEEF TIPS AND BROCCOLI

BEEF TIPS AND BROCCOLI 1 pound steak tips sliced 2 tablespoons soy sauce 1 tablespoon minced garlic 1 small onion chopped fine 1/4 Tsp dried celery flakes black pepper to taste dash of bell pepper flakes 2 bunches fresh broccoli/ can use frozen 3 tablespoons oil cut beef into small strips or bite size pieces Marinate beef in soy sauce, garlic and onions, pepper, celery flakes,bell pepper flakes for 20 minutes. Cut broccoli florets from stem. Slice stem into bite-size pieces Heat oil in skillet until it simmers. Add beef cook a few minutes. I then add the broccoli and put the cover on the skillet, the steam will cook the broccoli and flavor it very well from the beef. When cooked you can add a little grated cheese if you like. I usually keep the broccoli and beef separate in the skillet, to serve I remove broccoli and pour the meat over top. This is a very quick dinner to make, its one reason why I enjoy it so much.

Why you should choose natural fats

Why you should choose natural fats

So why choose natural fats over processed?

In particular, vegetable oils, with a lot of omega-6 fatty acid, for example, rapeseed oil, are harmful to humans because of their fatty acid composition is too far from the man's own fat. They include increased risk of intestinal inflammation fourfold in an extensive survey of French food. I recommend the use of butter, because it is close to the man's own fat, as rich vegetable fats harm brain function. Margarine contain harmful trans fats.

Vegetable oil is made ​​from vegetable fat (hardened vegetable fat) The margarine industry uses a hot-pressed vegetable oil, or oil that has already been dealt with in such a way that it has lost all usefulness. The manufacture of margarine uses this oil and processes it a second time, it is cured by changing the oil hydrogen bonds. In other words, has already been treated with oil. The more often it is handled, the quality deteriorates. Expert professors continue to speak on behalf of vegetable fats, although they should have long ago stopped to think what they are doing. The margarine industry, the last bastion in the war of the fat have been these "heart-friendly" spreads that do not contain hydrogenate vegetable fat, but instead everything else. The basic idea is to add these "super fat" plant stanols, which is said to decrease cholesterol levels. Few know, however, that the plant stanol is cholesterol. Stanol is well absorbed from the gut, supplanting the normal levels of cholesterol and thereby decreases the bodies total cholesterol. This will be the issue itself, the whole cholesterol hoax. The professors are trying to convince people that as long as the cholesterol counts, its good, and the decrease in cholesterol is the same as the decrease in cardiovascular disease. But that is not the case, there has never been clinical studies on what is really happening to patients, so direct conclusions of the decrease in cholesterol can not be done. Its business, these non natural fats are huge business, what is healthy for humans is completely different issue, but people are waking. Now, the reality will be unpleasant. The Germans are the people, and when they do something, they do it properly. The Germans have studied what these stanols do to a human body. They cause heart attacks and are very harmful, if not downright poisonous. It is no clown research, but the depth on 10 years of study.  

Chicken with Garlic and Rosemary (Skillet)

Chicken with Garlic and Rosemary (Skillet)

Ingredients
salt just to taste
1 tbsp rosemary leaves
2 tbsps olive oil
4 chicken breasts
1/2 cup chicken stock/ chicken broth
2 cloves garlic
1 large onion

Directions Heat oil in frying pan medium heat. cook the chicken breasts in oil for 4-5 minutes, turn the chicken over and add onion. Cover and cook 5 minutes longer Add garlic, rosemary and chicken stock or broth Cover and cook until onion starts to brown and then about 5 minutes longer, stirring occasionally. Season with salt and pepper to taste. Super easy recipe packed with flavor. This goes great with a salad, or my favorite broccoli and cauliflower mix  

Chicken Dijon (Skillet)

Chicken Dijon
from Low Carb Lifestyle

4 Chicken breasts

2 Tablespoons Olive oil

2 Cloves Garlic minced

3 Tablespoons White Wine or Chicken broth

2 Tablespoons Dijon Mustard

Preparation:

Heat oil in a skillet. Add minced garlic and cook 3 minutes. Add chicken breasts and brown. In a separate bowl, combine wine or both, mustard mix well. Pour generously over chicken. Cover and cook until done.

Beef Roll ups

Beef Roll ups
Ingredients:

Round Steak
Cream Cheese with Chives
dijon mustard
Shredded cabbage/carrots/zucchini or whatever you like.

Instructions:

Round steak pound it until it is real thin. Cut in about 6 inch strips. Spread cream cheese with chives on the steak, spread on a little dijon mustard, place the vegetable filling that you like and roll it up. place in oiled pan with seem side down. Heat in the oven on 350 until the meat done to your liking

Low Carb Ham Wraps

Low Carb Ham Wraps
This is one of my favorite recipes for that leftover Christmas ham

you will need

8 ounces cream cheese, at room temperature
4 ounces sour cream
1/4 cup minced sweet onion
1/4 cup shredded cabbage
1 teaspoon garlic powder
1 pound sliced ham, sliced thin enough to easily roll

Preparation

Blend together the cream cheese, sour cream, and garlic powder until smooth add in the onions and cabbage.

Spread over the ham slices, roll up and chill about 45 minutes. You can cut these either in half or make 1in thick slices for a nice appetizer.

You can also add or substitute the cabbage for celery thinly diced, cucumber or anything else you like to give it a nice little bit of texture.

I also like to take these and wrap them in lettuce leafs for a great low carb sandwich .

Enjoy!

Low Carb Living

Low Carb lifestyle

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