Last night’s dinner included, Sloppy Joe’s on Revolution Rolls and Sweet ‘n Sour Cabbage. Dessert, as per usual, 85% dark chocolate.
Before we get to the recipes though, I have to be honest with you. My buns are fluffy and soft. They are a great vehicle for sloppy joe’s, hamburgers, ham ‘n cheese, peanut butter and sugar-free jelly. However, my buns do not taste like buns made with enriched bleached flour (wheat or otherwise). Which I am A-OK with!
Grains are not all they are all cracked up to be. In fact, grains, especially those containing gluten cause inflammation. And we know what happens when inflammation becomes chronic.
Back to my buns! This recipe is a Dr. Atkin’s (the pioneer of low-carb eating) original. It is directly from his 1972 version of The Atkin’s Diet. If you do a Google search you will find tweaks to this recipe. However, I prefer simple and basic.
Dr. Atkin’s Revolution Rolls
Makes 3 Buns (top & bottom) or 6 Halves
- 3 Large Organic Eggs
- 3 Tbsp. Organic 4% Cottage Cheese (we like Kalona SuperNatural ~ it’s grassfed)
- 1/4 tsp. Cream of Tartar
Separate the eggs into two bowls, one with the whites (be careful there is no yolk or shells) and one with yolk. With an electric mixer, beat the whites on high, until frothy. Continue beating and slowly sprinkle in the cream of tartar. Beat until stiff peaks form. Beat the yolks with the cottage cheese for about 30 seconds. Gently, carefully, with a light hand, fold the yolks into the whites. It does not have to be “mixed” but incorporated. Line a cookie sheet with parchment paper and then make six mounds. Bake at 300 for 1 hour. Cool on wire rack.
And because I know someone will ask, I calculated the nutrition information for a whole bun (that is a top and a bottom) = 85 calories, 6g fat, 1g carb, 8g protein
Moving along. We’ve got Sloppy Joe’s to make. I saved you from the grains and gluten with my buns and now I am saving you from SUGAR!
Original Recipe found on the Hershey’s website
- 1 1/2 lbs. Grass-Fed Ground Beef
- 1 c. Chopped Organic Onion
- 1 c. Low-Carb Ketchup
- 2 Tbsp. Hershey’s Cocoa Powder
- 1 1 /2 Tbsp. Organic Yellow Mustard
- 2 1/2 tsp. Chili Powder
- 1 1/2 tsp. Ground Black Pepper
- 1 1/4 Celtic Sea Salt
- 1 tsp. Colgin All-Natural Hickory Liquid Smoke
Brown meat with onion and drain. In a pyrex measuring cup whisk together the remaining ingredients and add to cooked meat until warm.
No good low-carb meal would be complete without some veggies. We went to the Farmer’s Market over the weekend and picked up a head of cabbage for $1. The cabbage family which includes broccoli, kohlrabi, cauliflower, bok choy, Brussels sprouts and chard, is the most important vegetable from the point of nutritional benefits and cancer-fighting ability.
Sweet ‘n Sour Cabbage
- 1 Head of Cabbage (chopped)
- 1 Tbsp. Organic Apple Cider Vinegar
- 2 Tbsp. Organic Butter
- NuNaturals Pure Liquid Clear Stevia (to taste)
- Garlic Salt
In a cast iron skillet add butter and cabbage. On medium-high heat “stir-fry” until cabbage starts to soften (still crunchy). Add vinegar and sweetener and cover until no longer crunchy, about 10 minutes. Season with garlic salt and pepper to taste.
Three in one.
Low-Carb, Gluten-Free, Sugar-Free and delicous!