I like my coleslaw to be sweet. Since I try to follow a low-carb diet, does that mean I have to give up my sweet coleslaw? This isn’t a problem at all for those who don’t prefer a sweetish slaw. And thanks to no-calorie artificial sweeteners, even those of us who love sweet slaw can indulge our sweet tooth without blowing our low carb diet. I like to use the granular type of Splenda in recipes, but we might prefer another type of sugar substitute. Actually, I’ve also used a brown sugar substitute lately, and I really like it. It’s called “Ideal Brown.”
Remember that cabbage is naturally low in carbs, so you just need to be careful about what you add to the cabbage. For example, red onion would be better than yellow onion. Some other low-carb foods you might want to include in your low-carb coleslaw recipes are bell peppers, hot peppers, celery, zucchini, radishes, and yellow squash. I might also remind you that carrots have a pretty high glycemic index, so you might want to avoid adding them to your slaw.
Low carb coleslaw recipe
What you’ll need:
1 medium head green cabbage
1 small-medium zucchini
2 celery ribs
½ half red onion
1 cup mayonnaise
1/2 cup Splenda
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1/2 teaspoon garlic salt
1/2 teaspoon cayenne
1/2 teaspoon black pepper
Directions: Wash cabbage under cool water. Remove outer leaves and core. Chop or shred cabbage and place in a large bowl. Dice zucchini, unpeeled, into small squares and add to bowl. Slice celery very thin and add to bowl. Chop or dice onion and add to bowl.
In another bowl, combine mayonnaise, Splenda, vinegar, olive oil, garlic salt, cayenne and black pepper. Mix vigorously with a whisk. Pour mixture over vegetables. Toss vegetables and dressing with two large forks or salad servers. Tightly cover bowl and place coleslaw in the refrigerator. Best if allowed to chill for two hours.
Filed under Low Carb Recipes by on Feb 16th, 2012. 
Okay you're a happy carnivore who loves red meat. So you've decided that the Caveman Diet is the best way for you to lose weight or to maintain your healthy weight. You're ready to eat beef and red meat in the right way and love every minute. But wait! You've just realized how expensive red meat can be. Seriously. The tender delicious red meat marbled with fat comes from the most expensive cuts of meat. The less expensive lean red meat can be tough and tasteless. Don't worry all is not lost. You can use a pressure cooker to infuse red meat with flavor. The moisture used in the pressure cooking process with leave the leanest red meat very tender. The great news is that it can take less than half the time to cook using a pressure cooker pot and that its quite easy.
INFUSE RED MEAT WITH FLAVOR AND TENDERNESS WITH A PRESSURE COOKER
So let's take a look at just how long it takes to cook some red meat in a pressure cooker. A 3 pound chuck roast should be juicy and tender in about 35 minutes. Fancy some corned beef and cabbage for your St. Patrick's Day celebration? Then it'll be fit for a leprechaun in about an hour. If your Cave Man Diet includes a ham shoulder in the 3 to 6 pound range, then figure about 30 minutes. Steak lovers will enjoy a 1/4-inch thick round steak in about 10 minutes.
Here are some red meat cooking tips when you use your pressure cooker.
This sounds obvious but make sure that your roast or ham shoulder fits properly in your pressure cooker. You should never have food or liquid above the 2/3 line in your pressure cooker. It's usually clearly market on the inside.
Don't try to use your pressure cooker pot on round roasts over 3 pounds. The outside will be overdone and the inside uncooked.
Achieve maximum tastiness by browning the meat in mushrooms, onions, garlic or other aromatic herbs and vegetables before adding your water or broth.
Don't just stick to water. If you're cooking beef, some beef broth will give your dish some added zip.
Become friends with your pressure cooker and your Cave Man Diet will be delicious and cost-effective!
Filed under Cooking Meat by on Feb 18th, 2012.
