William Davis uses Seaweed Shirataki Noodles in his Lose the Wheat, Lose the Weight cookbook. I like those but I think I like the Tofu Shirataki Noodles better. I can’t eat processed soy due to my thyroid – one of the reasons I’m no longer a vegetarian – but tofu is okay. They come in different varieties, i.e., fettuccine, macaroni, penne, angel hair spaghetti, etc and fragile. The taste is bland as heck but it’s a light texture and a light taste, so a good sauce is essential. Usually I find both kinds of noodles at health food stores but my local Walmart has begun stocking them in the produce section, alongside veggie cheese. The noodles require a quick rinse and drain, then a quick cook of about 2-3 minutes. You might want to cut up the noodles a tad before cooking because they don’t separate during cooking. Most packages are 8 oz and you need a whole package for each serving. It’s less than $2 a package, Gluten Free, Low Carb, Low Calorie and easy to fix, so what more could you want? I’ve used them with meat sauces but here I used Davis’ Fettuccine recipe. Easy, fast, good. Melt some good butter, sauté a little garlic, turn down the heat, add some cream and couple kinds of cheese, throw in the rinsed/cooked noodles for 2 minutes and that’s dinner. Here’s a pic, I browned my butter, so it looks a little dark. Very good.
My daughter made these Blueberry Lemon Scones from the Balanced Bites website and served them for a breakfast visit. Only 1 tsp honey per scone and delicious, fresh-tasting.
I made a fabulous and simple dessert from Elana Amsterdam’s Paleo Cooking from Elana’s Pantry, a Peach Cherry Crisp that uses only 2 T honey for the whole recipe. If you’re trying like me to go Low Carb, don’t forget the sugar in the fruit and be sure to use unsweetened frozen peaches and cherries. Almonds and some almond flour. I would serve this dessert to anyone and may take it to my church potluck later this month. Whipped cream/whipped coconut milk optional but delicious.
The meatloaf? Actually I think it’s been longer than 35 years but it’s largely irrelevant after this many years. So I made a meaty thick meatloaf, full of grassfed beef and couple of eggs and some almond flour and an onion and that’s pretty much it, along with some spices. I got it from Sarah Fragoso’s Everyday Paleo cookbook. After I baked it and served it, I thought, “Oh Good Lord, I can’t eat this big slab of meat.” But I did. It was really good. I don’t know whether it’s that the recipe is so darned good and/or I’m beginning to tolerate the taste of meat a little or maybe my mental efforts are paying off. Here it is, just a big slab of meat. After a couple of days, we made some good sandwiches with it on GF bread along with mayo, strong mustard, pickles and lettuce. Burp. :.