M_Lady_K's Journal, 29 August 2014

I do this today - it is apparently a good tactic as long as you get your vitamins and nutrients (either from vegetables or a pill). I recently made "egg muffins" with eggs, meat and beans (but you can sub for veggies if you're really low carb) and just eat those for lunch or dinner with salsa. Makes compliance so easy! How do you make the coleslaw and okra? I've never tried okra except in stews or fried so I'm curious how to prepare it otherwise. 

Marissa, I use the frozen Pictosweet Okra since I don't grow my own here in Los Angeles. I just throw it one a large platter and let it thaw a bit while I'm preparing my meat and other stuff. Then I sprinkle salt and pepper, sometimes granulated garlic, over it since the defrosting allows it to be moist. I throw the seasoned semi-thawed okra on the grill and let it get crunchy! Its okay if the ends char. Then I serve with homemade low carb ranch dressing dip! YUMMY!! Coleslaw - either cabbage or prepackaged broccoli slaw. Mix equal portions sour cream with mayonnaise. Add celery seed. There aren't really proportions for this except the equal amounts sour cream and mayonnaise (FAT baby, FAT!). Mix together and let flavors "marry" in fridge. Its best if made the night before but do this dish first and then prepare the steak and okra will work too. Better if flavors "marry" for at least 4 hours in fridge though. K 

I was going to ask the same about the okra! I live in Asia so can only get fresh okra. Do you think it would work? I cooked with okra for the first time just recently- I don't think I'd even seen it in Australia. I'm also using white radish a lot, something else I had never cooked with before moving here. They are cheap, filling, loaded with fibre and little carb, and because they don't taste like anything much, you can put them in any dish! 

Carolinebee999, Oh I wish I had fresh okra to grill! Anyway, I would probably roll the okra up in a wet paper towel. Then unroll onto plate which I'll carry it to the grill upon and season as above. Then place on the grill and let it get cruncy, even let the ends char. Be careful you don't lose them between the slots when you roll them over to do the other side. (I always end up heating my knuckles when I do this - even using tongs)  

Ha, those recipes sound great, mmmm, thanks for sharing!