My Instant Pot!

As you may have noticed I’ve recently become obsessed with my Instant Pot. The Instant Pot is a 7 in 1 machine that is a Pressure Cooker, Slow Cooker, Rice Cooker, Saute/Browning, Yogurt Maker, Steamer & Warmer all in 1.

Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W

 

I made hard boiled eggs in 6 minutes in this amazing machine!

I got mine as a gift, but I highly recommend purchasing on Amazon. I have the 7-1 Machine — they also have a 6-1 machine that is cheaper, but it does not include the Yogurt setting, and its a 6 quart instead of 7 qt machine.

Low Carb Cauliflower Mash Recipe

My long awaited Cauliflower Recipe is posted below.

 

Cauliflower Mash Recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 4

Ingredients

  • 1 bag cauliflower florets or 1 head of cauliflower chopped into small florets. (I use the bag of fresh cauliflower florets from costco)
  • 1/4 cup sour cream
  • 2 tbs or 1/4 cup parmesan cheese
  • 2 tbs cream cheese
  • 2 tbs butter
  • Salt and Pepper to taste
  • 1/4 cup shredded cheddar cheese for topping, or to thicken mixture
  • Optional ingredients:
  • 2 tbs cream
  • Bacon bits
  • Food Processor- I use my mini 3 cup Cuisnart food processor. The exact link to mine is located under my product recommendations.

Instructions

  1. Boil Cauliflower until fork tender. (10-15 mins)
  2. Drain cauliflower and put into food processor.
  3. Add sour cream, butter, parmesan cheese, 1/2 of the shredded cheese mix, salt and pepper to food processor.
  4. Turn on food processor and grind/chop until the mixture is finely mashed/mixed with no lumps.
  5. Add remaining cheese to the top of your cauliflower mash when done.
  6. **If your mixture is too watery, add more parmesan or shredded cheese. If the mixture is still a little bit lumpy, you can add a touch of heavy cream or sour cream, and blend again until mixture is smooth.**
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You can also top the mash with bacon, or bake the mixture if you want a more “twice baked mash” — I highly recommend my friend Suzanne’s twice baked recipe which can be found here.

 

xoxo

-Kristen

This entry was posted in Recipes.

Low Carb Cheese Tortillas

Low Carb Cheese Tortillas

Ingredients

  • Mexican Shredded Cheese
  • 1 spatula
  • 2 empty cups

Instructions

  1. Turn non-stick pan onto a medium heat and create a small layer of shredded cheese into a round circle (tortilla sized shape)
  2. Cook Cheese until the edges become brown
  3. Flip cheese over and brown side until the cheese is crispy
  4. Once both sides are crispy place cheese on paper towel.
  5. Place spatula over 2 empty cups to balance the spatula.
  6. While the cheese is still hot place cheese over spatula so that the cheese can dry into a "hard shell" tortilla.
  7. Let shell dry for 10 mins before eating to let the cheese harden.
  8. **if your cheese is sticky or does not become crispy more than likely you used too much cheese, and try again with a thinner layer of cheese**
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How I Started A Low Carb Diet

One of the major questions I get is: How did you start your low carb diet?

*Consult a medical professional. I am not a physician nor a dietitian, and I would recommend checking with your primary care doctor before making any lifestyle change.*

  1. The first thing I did was dropped the carb filled foods. Things like bread, sugar, wheat, flour, glutens.
  2. I calculated my “keto/low carb macros” with the help of this calculator. I always kept my carbs at under 20 carbs.
  3. I started tracking my carb intake with My Fitness Pal. I read blogs, joined various Facebook groups to learn more about low carb diets and weight loss.
  4. Once I signed up with My Fitness Pal I customized my plan to only track my carb intake, protein and fat intake.
  5. I started to exercise. At that time I was 290 lbs, out of shape and could barely walk without knee pain. I started walking on the treadmill, once I felt I was used to that I started using the elliptical.
  6. Once I was comfortable I started lifting weights. The gym can make an overweight person very uncomfortable which I totally felt. I felt as though everyone was staring at the “fat girl” trying to lift weights. Once I got into my groove I just kept lifting.
  7. I would highly recommend keeping things simple. prepping simple low carb foods made it easier for me to “mess up” or go over my carb limits.
  8. I also recommend making extra food for left overs for quick breakfast, lunches, and dinners.
  9. If your going out to eat with family or friends preview the menu first and make sure they have something that you can eat- if not, eat before you go. If your friends and family are aware of your new “lifestyle” are more eager to help you, and will ask you where you can eat at.
  10. Measure yourself. If you don’t see the scale moving you could be loosing inches and not realize it. If you are still at a “stalling point” check your daily log and see if there is something that your eating that could stall you (too much cheese, nuts, too much fat etc).
  11. Set mini goals for yourself, and once you reach them reward yourself– not with carb filled food but doing something fun, or buying yourself something.
  12. Don’t give up, and keep trucking and you will reach your goals.

Low Carb Meatloaf

Low Carb Meatloaf

Ingredients

  • -2 lbs ground beef
  • -1 med red onion chopped
  • -1/2 packet onion soup mix
  • -2 eggs
  • -1/4 cup grated Parmesan cheese
  • -2 tbs ranch mix
  • -garlic powder to taste
  • -splash or two of Worcestershire sauce
  • -2 tbs sugar free ketchup
  • -salt and pepper to taste
  • Topping:
  • -2-3 tbs of SF ketchup
  • 1 tbs brown sugar Splenda

Instructions

  1. Mix all the above and bake at 350 for 20 or so minutes (until it looks brown)
  2. Once it looks done then add topping above and cook until sauce bubbles.
  3. I only baked 1/3rd of this, I put two thirds in the freezer for easy meals to make with 2-3 servings each bag
  4. ~5 net carbs per serving.
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My Plastic Surgery Journey

(Warning: Graphic Pictures Attached!!)

So,

I’ve debated on posting this for awhile but as all my followers know.. I am an open book.

I recently had a Tummy Tuck, Breast Lift and Implants 6 weeks ago after loosing a total of 150 lbs throughout my lifetime. I have never not had a flat stomach. I decided to blog my pre op, day of procedure and post op journey below.

Consultation phase: I had 3 consultations with 3 surgeons and they all gave me their advice, and the cost of the procedure they suggested. 1 surgeon recommend an extended Tummy Tuck, Breast Lift, Implants, and Lipo. Another recommended a circumferential 360 tummy tuck (they go all away around my body and lift up my back side as well) Breast lift, Argumentation, and lipo. My final consultation I was recommended an extended tummy tuck, breast lift and Augmentation.

I ultimately decided to go with my 3rd consultation with Dr. Josh Olson. Compared to the other 2 consultations I had I felt the most comfortable with his opinion and also judged my decision on how the consultation went. He spent over an hour with me, explaining each procedure in detail, how it would be done, how it would look with example pictures, and what realistic expectations I should have from the procedure. He was honest with the skin that I would have remaining even after the surgery, and said that lipo would not help my other problem areas. (bra line excess fat, excess fat roll on my back). My other consultations were not the same experience. I spent more time with their assistants with the actual doctors.

2 week Pre Op Appointment- due to my age I did not require an EKG, nor lab work because I have no significant medical problems, history, and I am not on any medication. We again talked about the procedure and we also talked about the fact that I may need a “fleur de lis” tummy tuck (basically an upside down T with a line from hip to hip, and up my abdomen) due to all the excess skin that I had. I told Dr. Olson that I was okay with this, and that if I was in surgery and he felt that it would look better that he had permission to preform this. We also choose my implants. I tried on a multitude of sizes, small, large, extra large ones. I ultimately decided to go with 450 cc textured silicone implants. I was given my prescriptions at this appointment (pain medication, muscle relaxer, anti nausea medication and antibiotic) At the end of the pre op appointment I paid for my surgery. I did not submit through my insurance company for my procedure, my procedure was all cash pay. The surgery price depends on the surgeon, area you live in, where you have it done (hospital or ambulatory surgical center) and how much the anesthesiologist charges.

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Day of Procedure: I felt like I was going to crap my pants. I had to arrive at the hospital at 530 am, with a surgery time of 730. My husband drove me to the hospital, and the car was silent the whole time, my palms were sweaty. During pre-op they hooked up my IV, put some things on my legs to prevent blood clots etc. Dr. Olson came in, we again went over the procedure. He started marking my body, and once marked we then decided to go with the fleur de lis Tummy Tuck after he marked my skin area. Once I was marked they gave me some medication in my IV, I said goodbye to my husband and off I went.

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Surgery Time: I was in surgery from 730-430. The surgery took a little bit longer then expected. I woke up in post op, out of it, and in pain.  Dr. Olson had called my husband, let him know the surgery went well, and that he could come pick me up now. The nurses kept checking on me, and gave me alot of pain medication during this time. I had to be under pain control in order to be discharged.  Once my pain was under control my husband drove me home. (this was an adventure… getting in the car).

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Once I got home, I was out of it. Dr. Olson called to check on me, and made sure I was okay, and the pain medications were working. I’m sure I sounded doped up, and I was :). I decided to stay at my Mom’s house for 5 days following my procedure because we have kids, and I didn’t want my 3 year old to jump on me freshly out of surgery.

Days 1-5 The first 3 days were the worst. Getting out of bed to pee was very painful, and I also had 2 drains attached to my hips that we had to empty and keep track of the output. I had a walker so I walked around the house at least 4 times a day to prevent blood clots etc. I text Dr. Olson a few times with questions and he responded right away. Day 5 I was able to go out and I went to Wal-Mart, and drove around in the carts. I may have hit a few things because I was on medications but I had fun.

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Day 6- 21 I recovered at home, taking it easy. My husband took care of me, as well as my mother in law. I stopped taking pain medications on Day 7.

Day 22- I returned to work. I felt okay, but the first 2 days back I acted as my “normal” pace and overdid it quite a bit, and ended up having to take 1 pain pill.

I am now at day 37 and could not be more pleased with the outcome of my surgery and surgeon. I honestly feel it was the best decision I would have made for myself.

Dr. Olson was amazing. If anyone wants to contact him his info is below. If you tell him I referred you, he will waive his consult fee! 🙂

Advanced Plastic Surgery Institute

Dr. Josh Olson
1482 E Williams Field Rd b101
Gilbert, AZ 85295

Phone: (480) 466-7355

 

Low Carb Bacon Cheese Ball

Low Carb Bacon Cheese Ball

Ingredients

  • 2 packages cream cheese
  • 1 cup sharp cheddar cheese
  • 1 package green onions
  • 1/2 pack cooked bacon chopped into bits
  • 2 tbs ranch seasoning
  • 1 tbs garlic powder
  • Salt and Pepper to taste.
  • Mix cream cheese, cheese, seasonings, 1/2 the bacon bits and chopped green onions.
  • Then roll into a ball, and cover in bacon.
  • Use pork rinds, or veggies to dip in.

Instructions

  1. use a spoon and mix the cream cheese, sharp cheddar cheese, seasonings, 1/2 the bacon bits and chopped green onions.
  2. Once mixed roll into a ball, and cover in bacon.
  3. Refrigerate for at least 1 hour
  4. Use pork rinds, or veggies to dip in. Non low carb people can use ritz crackers.
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Low Carb Chicken Alfredo Recipe

Low Carb Chicken Alfredo Recipe

Ingredients

  • 3 grilled Chicken breasts, or 2 large chicken breasts from a rotisserie chicken
  • 1 package of large button mushroom
  • 1 large onion
  • 3/4 cup heavy cream (I wanted extra sauce for my family, use less if you want less sauce/fat/carbs
  • 4 cloves of garlic
  • 3 tbs butter
  • 1/4-/1/2 cup of parmesan cheese depending (it gets thicker if you add more cheese, so if you use more cream, use more cheese).
  • Olive Oil to cook mushrooms/onions in-- maybe 2 tbsp depending on your liking
  • Salt
  • Pepper

Instructions

  1. Slice button mushrooms, and slice onions into slices (or dice if you want them smaller)
  2. Cook sliced mushroom and onions until tender/brown on medium heat.
  3. Once browned place butter into pan and stir.
  4. Add salt, pepper and basil.
  5. Add chicken and garlic, cook until chicken is warm and garlic is brown/done.
  6. Add heavy cream and stir until cream bubbles
  7. Add cheese and stir again until sauce becomes thick. If sauce is still thin, add additional cheese.
  8. Use Zucchini as a "Pasta" or just eat in a bowl. I also like it with Asparagus.
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Low Carb Chicken Salad

Low Carb Chicken Salad

Ingredients

  • 2 cooked chicken breasts from a Costco Rotisserie Chicken
  • 2-3 heaping tbsp Mayo
  • 2 heaping tbsp Sour Cream
  • 1 medium onion
  • 3 green onions
  • Salt to taste
  • Pepper to taste
  • 1tbsp Lemon Pepper
  • 1/2 tbsp Garlic Powder
  • Celery if you like it (I don’t like celery so I omit this)

Instructions

  1. Chop chicken into little pieces.
  2. Chop onions and green onions
  3. Add chicken, onions, mayo, sour cream, and seasonings into a bowl, and stir.
  4. For the best results refrigerate it for at least 3 hours before eating to let it "marinate"
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Low Carb Green Chili Pork

Low Carb Green Chili Pork

Ingredients

  • 1 large pork butt
  • 1 large onion chopped
  • 1-2 tbsp chopped garlic
  • 1- 2 cans of chicken broth, or chicken bullion and 2 cups of water.
  • Fresh Roasted green chilis (you can used canned, if you use canned I would use 2-3 small cans of them. Since I live in Arizona our local Mexican grocery store sells these freshly roasted and I used about 6 large green chili peppers and chopped them up and threw them in)
  • 1 large can of green chili enchilada sauce
  • Salt
  • Pepper
  • 2 tbs Adobo
  • 1 large crock pot
  • 1 crockpot liner for easy clean up (not required but highly suggested)

Instructions

  1. Set crock pot on low for 6-8 hours.
  2. Add all the above.
  3. Place the pork butt with the fat piece on the top.
  4. Once the pork shreds easy its done.
  5. Before shredding I would recommend taking the fat piece off and throwing it out, unless you want chunks of fat in your pork.
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