Two days before entertaining for a huge family party, I got a call from a producer. She asked if i was interested in a photo shoot of before and after pics of my abs. Of course I was in. It was just the motivation I needed to drop the winter fluff and quit drowning the stress of a few emotional weeks with awful food. I told her sure and asked her when, expecting her answer to be the standard four to six weeks.
She told me I had a week. A WEEK? After thirty seconds of internally freaking out, I decided I was up for the challenge. Carbs had to drop very low for the week -- which I only suggest for a quick, short term fix and never longer than a few weeks. Otherwise, you'll crash your metabolism and wind up rapidly gaining weight when you start eating normal again. Disclaimer over.
Back to the family party. I needed to come up with low carb recipes delicious enough that my guests wouldn't feel as if they were being deprived -- but that I could eat too.
This low carb, bacon wrapped asparagus recipe was the perfect appetizer. Recipe below.
Preheat your oven to 350 degrees or warm grill.
Clean and remove the white tips from the bottom of your asparagus. Wrap each asparagus spear in bacon. Place each wrapped asparagus spear on a lined cookie sheet with the seams facing down. Season to taste. Bake or grill for 20 minutes or until the bacon is crispy. They are amazing right off the grill
Recently learned fact: The Super Bowl is the second biggest day in America for eating. Can you guess what day earns the number one spot? Hint: I said in America. It's Thanksgiving. Our country is so over indulged.
My father -- who co-owns a pizzeria and a restaurant with my brother -- shared that tidbit of trivia with me. It may or may not have been in a slight fit of delirium after working 12 hours on "Super Bowl Saturday." That's not a typo, I am indeed referring to the Saturday before "Super Bowl Sunday;" when all of the enormous, game day orders flood his phone lines.
In honor of my dad, here's my modified, low carb, gluten free version of his favorite appetizer. Its another one I whipped together for the big game that took place the day after "Super Bowl Saturday."
Preheat oven to 325
Remove the mushroom stems and set them aside. Pour olive oil into a medium bowl. Toss the mushroom caps in the oil and set them aside.
Melt ghee in a warm skillet. Add garlic, onions, a dash of salt and pepper and cook until the onions become translucent. Add sausage meat (casings removed) and cook until the meat is browned. You'll want to continually break apart the sausage while its cooking, so it resembles chopped meat when its done.
Chop mushroom stems and pepper while the meat is cooking and add them once its browned. Cook for 5 more minutes. Add almond meal, parsley, salt and pepper. Mix well then remove from heat.
Place mushroom caps on a baking sheet, fill each mushroom with "stuffing" and bake for 30-40 minutes (until the stuffing has browned).
Enjoy warm. Serve with Paleo ranch dressing.
Rosanne is a life coach, has her degree in Sports Medicine, is a former state champ and national level NPC figure competitor. As a foodie & lover of all things health & wellness she is determined to make the world a healthier place by sharing one fit tip at a time. She serves up real, easy to digest advice for real people.