Low-Carb Living ~ Zesty Lime Shrimp & Avocado Salad

It is HOT here in Nebraska -- I know most of you are dealing with the same hot and dry weather. Salads have been in order here -- lots of them. I had a different recipe prepared to blog today and then we had this for supper last night -- OH. SO. GOOD. Perfect for these relentless summer days!

Zesty Lime Shrimp & Avocado Salad
(Printable Version)

1 lb medium cooked shrimp, peeled and deveined and chopped
1 medium tomato, diced
1 hass avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
Juice of 2 limes
1 Tbsp olive oil
1 Tbsp chopped cilantro
sea salt and fresh pepper

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

The orginal recipe says this is 4 servings -- #1 son and I ate it ALL -- 2 servings came in at 439 calories and 6.25 net carbs (stats figured at Fatsecret) -- very filling and DELICIOUS!! I will be making this again and again as we serve out the dog days of summer.

When I use a recipe that I have gleened from the interenet, I always try to give the original poster credit -- well, this recipe is all over the net and I am not sure it's origins except that I kept seeing that it is a Weight Watchers recipe -- if that is so, THANK-YOU Weight Watchers for a GREAT LOW CARB recipe :)

Sharing at Michael's Foodie Friday, Honey's Potpourri Friday and Sall's Farm Fresh Friday!

Simple Sunday ~ Black Prince Tomatoes

Aren't they beauties? I picked these on Friday. I saw that there was another one ripe when I watered yesterday evening -- I simply picked and ate it as I finished my watering chores. This is my first time growing this variety and all I can say is that I am FAR from being disappointed. They have produced exactly what the seed catalog said they would -- An heirloom from Irkutsk, Siberia. The 5-oz tomatoes are found and very uniform; the color is a wonderful deep blackish-chocolate brown (you can tell in contrast to the tee-towel that the color is certainly not typical red). The flavor us as deep, sweet and rich as the color. A unique salad tomato; the plants produce a large crop and early; a good tomato for fine markets.

These particular tomatoes will be making their way into a fine salad with freshly cut basil and the rest of the mozzarella pearls for Sunday supper - what are you harvesting this week? :)

Joining Elaine for her Sunny Simple Sunday and The Tablescaper's Seasonal Sunday.

Low-Carb Living ~ Caprese Baked Eggs

Happy Friday the Thirteenth! When I spied this recipe on Pinterest, I KNEW I would be trying it, loving it and blogging it! Thank you to Jessica from How Sweet It Is who's recipe this is. If you are a low-carber like me, be careful of her blog -- LOTS of delicious looking Food Porn there, lol.

I halved this recipe and served it with a salad for supper -- very filling and I will be making it again soon. I used fresh mozzarella pearls (YUM) and basil from my herb garden.

Caprese Baked Egg Cups
(Printable Version)

8 eggs
1 pint grape tomatoes, halved
3-4 ounces mozzarella cheese, chopped
8-10 fresh basil leaves
2 teaspoons cream
salt and pepper, to taste
softened butter

Preheat oven to 350°F. Butter 4 2x3-1/2-inch ramekins. In each ramekin place few pieces of tomato, cheese and basil. Crack two eggs into each and season with salt and pepper, then add 1/2 teaspoon of cream to each egg to prevent them from drying Add a few tomatoes, cheese and basil on top and set on a baking sheet. Bake for 5-8 minutes, then turn on the broiler and bake for about 5 minutes more Watch carefully to determine how runny/firm you want your yolks. Makes 4 servings.

Net carbs per serving: 3

Posting to Michael's Foodie Friday, Honey's Potpourri Friday and Sall's Farm Fresh Friday!

Taking Tea

Image: Flickr

Good Morning!

I just loved the above image when I came across it on Pinterest....doesn't she look like she is having such a great time. I LOVE surrounding myself with these kinds of people - JOYFUL!!

So pull yourself up a chair and pour yourself some tea, hot or iced -- I am going to prattle for a bit.  I thought I would answer some of the email questions that I have been asked recently.

Have you made your 100lb weight loss?

I did. Thank you for asking. Back in April I finally crossed that line -- it isn't the finish for me. I am about 12-13 pounds away from the magical number I weighed on my high school graduation day. I am pretty sure I can get there - I'd like to set the goal of getting there before my 52nd birthday in mid-September BUT will be happy to get there whenever I do. Thank you all for the encouragement you give to me!!

How was your company?

We had a lovely visit. My Mom and Dad (in their 70's) are both in good health and enjoy traveling - I hope they will be back this way soon. They will be headed to spend Labor Day camping with my youngest sister in California. I am planning a quick trip to Arizona in early November - a good time to visit Arizona!

My Minnesota company wasn't company at all but #1 son and his visit wasn't a visit either -- he has moved to NEBRASKA and currently is camping out in my basement until he finds a place. I now have all 4 of my kids close -- I am a super blessed Momma!

How is Baby Gabe?

Well, that boy is my joy! Can you believe he will be 6 months old this month?! He has cut his first tooth (on the 4th of July), is rolling everywhere and attempting to get up on his hands and knees -- watch out, lol! He is a bitty boy, weighing in the 25th percentile and not even on the charts for height -- he takes after his Gigi -- a little shorty!

How are you doing working a 2nd job?/Are you still Fiscal Fasting?

Working a second job has been an adjustment but I feel quite blessed with this arrangement. My weekdays are pretty rushed and mostly work-oriented but I have my weekends free and through the summer months take Thursday's off too. I am still taking the last week of the month and declaring it a NO-SPEND time. Living frugally is my nature and it isn't a hardship and makes me more accountable for the spending I do the rest of the month. I haven't written more about it because, well, no spending is somewhat BORING, lol. I am working on a couple posts though that will fit into Frugal Living. Look for those soon.

How are you adjusting to life after the divorce?/Do you date?

Well, I think I've adjusted well. My marriage was broken for a very long time and I had been separated for a long time too....in many ways, there wasn't much of an adjustment to make -- I'd been adjusting all along. I did get a call this week from a friend who also has gone thru a divorce. She was very sad that her ex-husband had recently remarried and was surprised by her own reaction. I guess like any other grieving process, you find yourself going backwards sometimes. About a year ago a friend recommended DivorceCare. He found it very helpful when his marriage ended - I did too. I recommended it to my friend and I hope it is encouraging to her also. As far as dating is concerned, well, that has to be up to the Lord. Right now my time has a lot of demands on it. I did date a little but found it to be pretty much a disaster, lol....better to leave that in the Lord's hands. Maybe someday :)

Thank you for your sweet comments and emails and always offering me friendship and encouragement. I try to answer each email and Facebook message personally but I do find myself behind at times. If I haven't answered, please email me again. God Bless You :)



Low-Carb Living ~ Vanilla Ice Cream

I scream,

You scream,

WE ALL scream for ICE CREAM!!

Even us low-carb and sugar-free eaters!!

This recipe is inspired by a recipe posted by Cathy at Wives with Knives. Cathy is a superb cook, Farmer's Market vendor and fabulous blogger. You SHOULD be following her :)

When I saw her version, I was pretty sure I could de-carb it -- and I did. I served this ice cream as a treat at #2 daughter's birthday supper - very yummy. I had mine with sugar-free chocolate syrup Y-U-M-M-O!!

Low-Carb, Sugar-free Vanilla Ice Cream (Just, or at least Sorta Like DQ’s)
(Printable Version)

1 envelope Knox gelatin
1/4 c cold water
2 c unsweetened almond milk
1 c splenda
1 Tbsp real vanilla
1/4 tsp salt
1-1/2 c heavy cream

Soak gelatin in cold water. Heat almond milk, but do not boil. Remove from heat and add gelatin, splenda, vanilla and salt. Cool and add cream. Chill 5 to 8 hours. Pour into ice cream freezer can. Process according to manufacturer’s directions. Scoop into a freezer storage container, cover well and freeze several hours or overnight. Makes 8 - 1/2 cup servings. 4.5 net carbs per serving.

The next flavor of ice cream I want to try to make is COFFEE -- my favorite :)

Posting this to Honey's Potpourri Friday AND Michael's Foodie Friday AND The Tablescaper's Seasonal Sunday!

HAPPY 4TH OF JULY!!

I've always enjoyed the 4th of July. As a kid and young adult, that was our church picinic day. Many wonderful memories of those fun picnics. I missed the picnic in 1983 -- I was in the hospital having a baby. My #1 son was born 29 years ago today -- all the picnic goers came to see us between picnic and fireworks! For many years son thought the hoopla of the holiday was about him - what a fun day for a birthday!

Happy Birthday Son -- you've grown into a wonderful, caring, special man and your Momma is proud of you!

Happy 4th of July to my friends and readers. Be safe and think on those who sacrificed so much at the inception of this great country we're blessed to call HOME!!

God Bless America!!