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Monday, May 16, 2011
"Beginning My Low Carb Diet- Again!"
Well, three days ago I started my Low Carb diet for about the 50th time. I have had varied success with this diet. A few years ago I lost 50 pounds on the Atkins Diet, only to gain much of it back over the last several years. I now use the Low Carb diet to shed a few pounds and keep my weight under better control. I've found that going low carb for more than a couple of weeks gets pretty boring so I try to endure it for no more than a couple of weeks at a time.
Over the years I've discovered some new recipes that fit well with the Atkins "Induction phase"; for those of you who don't know the Atkins Diet, the Induction phase is the first couple of weeks that require you to consume fewer than 20 carbs per day. The idea behind it is to stabilize your blood sugar levels and reduce hunger pains.
I'll write later on my various experiences with a number of recipes and dieting techniques..but today I would like to share with my fellow low carb dieters a recipe for chili beans! Yes, low carbers, I said "chili beans!".
Yes, I know the old traditional Atkins chili recipe usually restricts your "chili" recipes to meat alone, but for you who miss your beans in the chili, this recipe is ideal ..and still keeps you in the low carb zone!
Please keep in mind that the below recipe is "spicy hot"...if you don't enjoy really hot chili beans, feel free to reduce or eliminate the ingredients that add the "hot" to chili. I personally like the chili very hot and spicy because spicy foods tend to satisfy my hunger pains and give me a "full" feeling quickly.
2 pounds 93 percent lean hamburger (or lean ground turkey or chicken)
1/2 cup chopped white onion
1/4 cup frozen chopped green bell pepper
1 Packet McCormick Hot Chili Seasoning
1/2 cup hot salsa, any brand
1 teaspoon Cumin seasoning
1 teaspoon red pepper flakes
1 table spoon garlic powder
1 six ounce can of tomato sauce
3 cups plain water
1 15 ounce can of Eden Organic Black Soy Beans
In a large pot, brown the meat on medium high temperature
Just before the meat has completely browned, add onions, bell pepper, chili seasoning packet, cumin, red pepper flakes and garlic powder. Mix the dry ingredients into the meat, then add the salsa and tomato sauce and 3 cups of water, stir well, then cover and reduce heat setting to "low". Continue cooking on low heat in covered pot for 30 minutes. Then, add the can of Eden Organic Black Soybeans and cook on low for an additional ten minutes.
Serve in medium bowls and top with mild or sharp cheddar or Monterrey Jack Cheese. Enjoy!....and note this:
The entire 15ounce can of Black Soy Beans is less than 4 carbs! A 14 ounce serving of this Black Soybean Chili is less than 8 carbs total and keeps you Induction Phase dieters happy and fills your tummy with some really tasty chili beans!