The Best low-Carb Ice Cream I’ve Ever Had

This Sunday me and my fiancé were walking to J. Crew in Georgetown looking for this blue and white seersucker jacket that I had seen online when we passed Ben & Jerry’s and I saw a sign in the window for milkshakes. My all-time favorite milkshake is mint chocolate chip.

Seeing that sign in the window made me think about having a sweet, minty, creamy shake with big chocolate chunks at the bottom. It almost made me walk into Ben & Jerry’s, but I resisted and said to myself, “there’s got to be someway that I can make one of those without sugar… today.”

I never found the jacket I wanted, but I did figure out how to make the best low-carb ice cream I’ve ever had. No sugar alcohol. (I’ve found that the sugar alcohols interfere with a lot of people’s ability to lose fat, and are only OK in ice cream.) And it was mint chocolate chip.

Also, I’ve found that sugar alcohols (in all commercial brands) alter the consistency of the ice cream, but this one has the same consistency as regular ice cream.

Ingredients

2 cups cream
¼ cup water
1tsp vanilla extract
1 tsp mint extract
pinch of salt
green food coloring (optional, only if you want it to be green, otherwise it will be yellow because of the egg yolks)
4 egg yolks
12 packs Splenda (or ½ cup)
½ cup of chopped sugar-free chocolate (I like dark)

Directions

1. In a microwave safe bowl, heat cream and water until steaming (2min).
2. While cream is heating, mix everything but the chocolate together well. Add to hot cream and return to microwave until steaming, but NOT boiling (1min).
3. Follow instructions on your ice cream maker. Be sure to add chocolate half way through the process.

Nutrition

6 servings (about 1 cup) with 5g net carbs per serving vs. 52 for 1 cup of Ben & Jerry’s

An Easy, Delicious, and Impressive Low-Carb Dinner – Adobo Beef!

My friends Bart and Alfredo came over for dinner on Saturday night.  Since my fiancé left me in charge of dinner I did the only thing I know how to do – I called my mom:-)!  (She should be getting some kind of royalty on the recipes.)

I told my mom that I am REALLY busy, but want to make something that will:

A.  keep my lean and energized (not many carbs)

B.  taste great – good enough that my non health nut guests won’t be spitting their food into napkins when I’m not looking

C. be something I can do in 15-20min ‘cause I have several deadlines before my guests arrive and I am starting to panic!

(I’m not demanding or a pain right?)

Bless my mother’s heart, she delivered like always with this awesome recipe:

Low-Carb Adobo Beef

3lbs sirloin cubed            0g net carb

2 cloves minced garlic (yeah, I forgot that in the video my mom told me – it was still good without it)                        2g net carb

1 medium onion chopped                    6.5g net carb

¾ of small can tomato paste (no sugar added)        15.5g net carb

4-5 chipotle peppers chopped (take out seeds if you are sensitive to spicy, look for these in the “international” isle at your grocery store)        .5g net carb

1 cup water

1 tbsp Splenda                            1.5g net carb

Directions

1.  Preheat your oven to 300 and cube your meat

2. Sauté onions and garlic in olive oil until the onions are soft and the garlic starts to brown.

3.  Add in the tomato paste and the peppers.  Mix around and then add the water.

4.  Add beef and bring to a simmer on the stove top.  Place in oven for about 2 hours after it reaches a simmer.

5.  Check once or twice to make sure it doesn’t dry out (more of a problem with a gas stove, it actually stays too wet with an electric one).

6.  Serve and enjoy!

Nutrition

Makes 6 servings with 4.5g net carb per serving

Cilantro and Lime Sauce

1 cup sour cream                        9.5g net carb

juice of ½ lime                        1.5g net carb

zest of ½ lime                            0g net

handful chopped cilantro                    0g net carbs

Directions

1.  Mix it all up

2.  Put on your food

Nutrition

Makes 6 servings with 2g net carb per serving

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Josef’s 6-Pack Beef Stew

This is THE beef stew that will actually help you achieve your health & aesthetics goals, AND still tastes good! Normally beef stew involves breading beef with flour and then pan frying it in un-godly amounts of butter or oil – increasing your waist-line, insulin resistance, and your risk of cancer, diabetes and heart disease.

Please note, while this dish only takes 15-20min. to prepare it does need to cook for 2 to 2.5hours (you don’t need to do anything to it while it cooks though). You could drive to the gym, workout, drive home, and shower, or watch a movie, cook other stuff, clean your house, or do anything else while it cooks.

Ingredients

2lbs beef chuck (or boneless beef shank) – trim all visible fat, and cut into 1” x 1” cubes (grass-fed beef if you can find it)	927 kcal
4 tbs tomato paste	60 kcal
2 tbs balsamic vinegar	20 kcal
1 tbs flour	29 kcal
2 small/1 large onion – 1” x 1” cubes	69 kcal
3 medium turnips – cubed	102 kcal
5 large carrots – chopped	148 kcal
4 cloves garlic – diced
1 bay leaf
1 tsp dry thyme (1 tbs fresh)
1 cup water
1 cup red wine	198 kcal
Salt & pepper to taste

Instructions

1. Preheat oven to 300°F, and chop veggies & meat.
2. In a large Dutch oven (5qts) combine beef, flour, tomato paste, vinegar, and salt & pepper (be generous).
3. Add the veggies, bay leaf, thyme, water and wine, and bring to a simmer on stove top.
4. Cover pot, and transfer to oven. Allow to cook for 2 to 2.5hrs (until meat is fork tender).

Nutrition Facts

6 servings, 426 kcal per serving