Beans are an integral part of the Slow Carb diet. On Monday when we started, we sousvided a pound each of black beans, red beans, white bean and chick peas. (Note to self. . no need to sous vide them. . .just buy the cans and rinse. . .sooo much easier!!) I like beans, we both do actually, but having a side dish of beans at almost every meal was starting to get a little boring.
Meanwhile, I had created a new board on Pinterest called Burgers (Just started thinking that burgers really do need a board of their own. Cook them. . . look at them. . talk about them. . . eat. Beef, lamb, bison, chicken, turkey, veggie . . . Who doesn’t love a good burger!!) and that light went off in my head. Let’s just make some veggie burgers. Unfortunately almost every recipe I came upon included some ingredient we cannot have. Whether it be cheese, flour, breadcrumbs, or some other sort of carb, I was starting worry about how they would stay together. This is what I came up with.
Things have once again been a little crazy around here with the store, our new diet and life in general. Sadly we didn’t have time for anything original today. But as you know we are always on the lookout for tasty wine on the cheap and I came across just what I was looking for.
Having been to Spain and being a fan of Spanish wines as well as being a fan of inexpensive yet tasty wine, I thought this would be a great chance to share with you this article by Talk-A-Vino. And after reading that Anatoli’s doctor prescribed a glass of red wine a day to lower his cholesterol . . .I knew I found a fellow wine lover after my own heart. And he has the chops to back up what he says.
Day one of our diet went fine. We found ourselves wanting snacks a few times, and one bottle of wine between the two of us turned out to be a bit of a challenge. But all told, really not bad. Still looking forward to cheat day, though :D.
IAC, today I thought we’d share this absurdly easy recipe which will be the backbone of our breakfasts throughout this diet. It’s utterly delicious and I can’t imagine how much simpler a recipe can get.
After a few months of reading and writing about food, and looking at pictures of food all day, we’ve put on a few pounds. Well, maybe more than a few pounds :(. In any case, it’s time to put an end to it and start undoing the damage.
We’ve both lost substantial amounts of weight before, using a variety of different diets, and we were dreading having to go through any of them again. Especially since we continue to spend our days looking at pictures of and reading and writing about food. Fortunately for us, we ran across the slow carb diet.
This is a diet we feel we can stick to for the following reasons:
We can have a glass or two of wine every evening.
There is no calorie counting or portion control.
There is a one day per week “cheat day,” during which anything goes.
Welcome back to Fine Dining Friday… And more lameness from us. We are still extremely busy with inventory and such and still have no time to write original content.
However, what we did on Wednesday, calling attention to a promising new blogger, felt good. So we’re doing it again. Here’s a delicious sounding recipe from another promising new blog. We’ll have to try it out soon.
This edition of TBT takes us to Costa Rica circa 2007. In 2006 we packed our bags and moved from NYC to a small town in the Central Valley of Costa Rica called Atenas. Atenas is approximately 20 km from Juan Santamaria International Airport, and 35 km from the national capital city of San Jose, all the while surrounded by mountains and coffee plantations.
While the district of Atenas has over 25,000 inhabitants, the town itself (which is where we lived) has only about 5,000. Quite a change from the big city life we were used to. The best part of our decision to move to Costa Rica was that we got Flaca, our 4-legged offspring who has changed our lives for the better. But more on Flaca another time.