I recently read a thought-provoking book written by one of our local doctors, Dr. Davisson Edmond, entitled “Health Conscious: Your Health Is Your Wealth,” which I highly recommend.
The book inspired me to think more about my health and the foods I eat every day. A notable quote from the book was the stepping stone for my diet change: “In everything we do, it is imperative that our health comes first. It should be the focus, the one not negotiable in everyday life.”
Over the years there have been numerous weight loss products like pills, shots, and programs. However, if you can get back to basics simply by watching your calorie or carbohydrate intake along with portion control, then you can lose weight. There are now numerous iPhone apps that you can download to keep track of your daily calorie / carbohydrate consumption.
I’ve started taking care of my carbohydrates, which simply means limiting the amount of carbohydrates in my daily diet by avoiding starchy and sugary foods like bread, pasta, rice, beans, and potatoes. In addition, a low-carbohydrate diet can also stabilize blood sugar levels.
The recipes I’m sharing today are, in my opinion, low in carbohydrates – but also very tasty and filling. When I try to eat healthier, I don’t want to feel “withheld” from good food, otherwise I can’t stick with it. This is not the case with the low-carb club sandwich. It’s so good that you don’t even realize you are eating “diet” foods.
Many grocery stores are now offering “low-carb” ranges to help consumers buy the ingredients they need for healthier diets. The low-carb club sandwich starts with a cheese wrap rather than a flour tortilla wrap. Publix sells Folios branded cheese packaging.
The wrap is baked before it is topped with spices, meat and lettuce and then folded. The end result is a flavorful, crispy cheese wrap filled with great ingredients. One wrap contains only 4 carbohydrates and 325 calories. Even if you’ve never tried all of the bagel seasoning, I highly recommend it. You will not be disappointed.
The second recipe for Philly cheesesteak is stuffed peppers. It’s another low-carb, low-calorie main course to serve for dinner. It’s very quick and easy to make. Start by cutting a pepper in half lengthways. Then fry the garlic, onions and mushrooms, add the seasoned meat and layer the meat-vegetable mixture with cheese slices. Bake in the oven until the peppers are soft and the cheese has melted. It’s all the wonderful flavors of a healthier Philly cheesesteak sandwich.
We all need a “Cheat Day” when we’re on a diet, and today is National Chocolate Chip Cookie Day. I wanted to share my eldest daughter’s coveted homemade chocolate chip cookie recipe. Chelsea’s homemade chocolate chip cookies take a little time to make, but they’re well worth the extra effort. These are quickly devoured when she takes them to an event.
Greg Morgan lives in Anniston. His food column appears every first Wednesday of the month. You can find all of his recipes on his website Atasteofdownhome.com. Contact him at gmorgan@annistonstar.com
Low carb club sandwich
With cheese wraps, the possibilities are endless. Add hot peppers and salami for an Italian wrap, or try grilled chicken and salad with Caesar dressing for a chicken Caesar wrap.
- 1 folio-brand cheddar cheese wrap
- All bagel seasoning to taste
- 1 tablespoon of mayonnaise
- 1 slice of delicatessen ham
- 1 deli slice of turkey
- 1 slice of chicken bacon, cut into 1-inch pieces (I used the Al Fresco brand)
- Shredded lettuce
- Tomatoes, onions (optional)
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. (Be careful and use parchment paper to keep the cheese wrap from sticking to the pan.)
Place a cheese wrap on the baking sheet and sprinkle a little Everything Bagel Seasoning on top. Bake for 7 minutes.
Let cool a bit, then make a cut from the center of the wrap to the outer edge. Spread the mayonnaise on the wrap.
You are now working with four different quarters of the wrap around. Fold a piece of ham and put a quarter in it, then fold a piece of turkey and put another quarter in it. Place the bacon on the ham and turkey. Place the lettuce in two quarters. Add tomatoes or onions if used. Fold the wrap in half and then again so that it resembles a triangle.
Philly cheesesteak stuffed peppers
- 2 large green peppers
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 1 tablespoon of chopped garlic
- 6 ounces baby bella mushrooms, sliced
- 1 medium sweet onion, sliced
- Salt and pepper to taste
- 8 ounces roast beef, thinly sliced
- 8 slices of provolone cheese
Preheat the oven to 400 degrees. Halve the bell pepper lengthways and remove the ribs and seeds.
In a large pan over low to medium heat, add the butter, olive oil, garlic, mushrooms, onions, and a little salt and pepper. Fry until the onions and mushrooms are nicely caramelized (about 30 minutes). Add the roast beef slices and salt and pepper to taste and cook for another 5-10 minutes.
Line the inside of each pepper half with a slice of provolone cheese. Fill each pepper with meat mixture until it almost overflows. Cover each pepper with another slice of provolone cheese. Bake for 15-20 minutes until the cheese is golden brown on top.
Chelsea’s Chocolate Chip Cookies
Chelsea’s homemade chocolate chip cookies
- 1 cup (230 grams) cold butter, diced
- ¾ cup (160 grams) of white sugar
- ¾ cup (160 grams) of light brown sugar
- 2 ⅓ cups (400 grams) chocolate chips
- 1 cup (100 grams) pecans or walnuts (optional)
- 1 cup (200 grams) self-rising flour
- 2 cups (300 grams) all-purpose flour
- 2 teaspoons of baking powder
- ¼ teaspoon of baking powder
- ¼ teaspoon salt
- ½-1 teaspoon vanilla extract (optional)
- 2 large eggs, beaten
Mix the butter with both sugars in a blender. Mix briefly to break up the butter a little more.
Add chocolate chips and nuts (if used) and mix briefly.
Sift the flour, baking powder, baking soda and salt together in a measuring bowl.
Using the mixer at slowest speed, add the flour mixture evenly to the butter mixture. (At this point the batter is very dry and crumbly and doesn’t come together until the eggs have been added and mixed for a few minutes.)
Add vanilla extract (if used) and beaten eggs.
Mix on low speed, slowly increasing to medium speed until ingredients are combined.
It is best to let the dough rest in the refrigerator for at least 90 minutes or overnight.
Preheat the oven to 350 degrees for baking. Measure out measuring spoons of cookie dough on baking sheets. Spoons can range from 65 grams (about 3 tablespoons) to 125 grams (about 6 tablespoons), depending on how big you want the biscuits to be.
Bake for 12-15 minutes (depending on the desired cookie size and degree of doneness).
Remove from the baking sheet onto a wire rack or waxed paper to cool and set.
