Hungover in a New York city cab on the way to the airport? Wha-what?? No bagels needed….Just sop it up with some eggs and bacon, y’all! No need to sabotage your low carb livin’!
Low Carb on the Go!
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Author Archives: Parker
Beach Bag Winner Announced!
Congratulations to Hannah Pfoutz Grieco!
I asked y’all to submit a pic with a body part that you love— and a few sentences why…This incredible Mom to 3, mega-half marathoner (soon to be marathoner) and super cool chick submitted this:
“It’s so easy to be frustrated, trying to lose the baby weight. But after baby #3 was born, I found a new love of running! And for the first time in my life, I am starting to love my thighs. These quads will carry me through my first marathon this October!”
CONGRATS HANNAH!
And here’s another reminder of what the goods are inside the beach bag!
Your “Toes in the Sand Basket” includes:
Trio of Parrano Cheeses– Parrano Originale: I love the smooth, creamy finish. This cheese lasted about 11 seconds before it was totally inhaled. Hollandse Chevre: Um, hello buttery delish! Put this on a cracker with some Pâté and OMG! Melkbus 149: This is my favorite of the three and totes melt-in-your-mouth decadence. Ridiculously good.
Simply Balanced Apple Slices: These freeze dried fruits have the crunch factor that I crave! Super healthy and a great substitute for chips—and this snack won’t wreck your bikini diet!
Neutragena Ultra Sheer Body Mist – A girl’s got to protect her skin! This is the best protection against UVA-aging and UVB-burning rays in a spray that’s super light and isn’t greasy. Plus, it’s sweatproof and is easy to apply….
Gleam Body Radiance: Developed by superstar makeup artist Melanie Mills who headed up the makeup department for Dancing With the Stars….Now she’s bottled her beautiful bronze for the masses—and it’s incredible. Adding a little “gleam” to your sun kissed bod never looked so good!
O.N.E. Coconut water: Low in calories, naturally fat- and cholesterol free, more potassium than four bananas, and super hydrating— coconut water is loaded with benefits. It’s also a great thirst quencher when you’re lounging in the sand!
Beach Accessories- Towel, Frisbee, oversized beach hat: Gotta have a Frisbee on the beach to show off that gorg bod! When you’re ready to relax, sport an oversized, stylish hat on your lush beach towel.
Cameron Diaz’s The Body Book: One of my favorite actresses, Cameron Diaz, tells an inspiring personal story backed by science about the mind/body connection. A must-have beach read!
Guenoc Cabernet: One of my fave big reds! Hints of vanilla and black cherry make this a perfect pairing with Parrano cheeses…or, turn it into a pitcher of delish Sangria with fresh fruit.
Easy, Delish Coconut Rice Trick
Make ordinary rice extraordinary! All you need is your favorite rice and a can of full fat coconut milk. Pour the coconut milk into a sauce pan, bring to a boil and add 1 cup of rice. Turn down heat and simmer covered for 20 minutes! Easy, gourmet delish!
Yummy Beach Bag Giveaway!
I was pretty stoked when the folks from Parrano Cheese contacted me about being part of a select group of foodie bloggers to take part in their delish giveaway! We were given themes to participate in Parrano’s Picnic Campaign— I chose to put together a “Toes in the Sand Basket” now that I’ve got my bikini body back, y’all! Check out the yummy compilation– from wine and cheese to the most perfect bronzer on the planet and some inspiration from the gorgeous Cammy Diaz. I consider this a LOVE MY BODY BAG…this is all about embracing our inner goddess and feeling good about what we’re putting in our bodies (delish low carb Parrano cheese!) and on our bodies– (hello sunscreen!)
So, how do you win?
I want to know: What body part do you love and what do you do for yourself to feel beautiful inside and out? So often we focus on what we want to change– our thighs, our stretch marks, our blotchy skin tone…instead of relishing in our gorgeously flawed selves. Email me a selfie with a sign that says “I LOVE MY (*blank*)” and a couple sentences about what you do to feel beatiful! Send submissions to: parker at whatsonparkersplate.com.
Deadline to enter is Wednesday, June 18th at 12:00am EST.
Winner will be announced Wednesday, June 25th at 12pm EST.
Your “Toes in the Sand Basket” includes:
Trio of Parrano Cheeses— Parrano Originale: I love the smooth, creamy finish. This cheese lasted about 11 seconds before it was totally inhaled. Hollandse Chevre: Um, hello buttery delish! Put this on a cracker with some Pâté and OMG! Melkbus 149: This is my favorite of the three and totes melt-in-your-mouth decadence. Ridiculously good.
Simply Balanced Apple Slices: These freeze dried fruits have the crunch factor that I crave! Super healthy and a great substitute for chips—and this snack won’t wreck your bikini diet!
Neutragena Ultra Sheer Body Mist – A girl’s got to protect her skin! This is the best protection against UVA-aging and UVB-burning rays in a spray that’s super light and isn’t greasy. Plus, it’s sweatproof and is easy to apply….
Gleam Body Radiance: Developed by superstar makeup artist Melanie Mills who headed up the makeup department for Dancing With the Stars….Now she’s bottled her beautiful bronze for the masses—and it’s incredible. Adding a little “gleam” to your sun kissed bod never looked so good!
O.N.E. Coconut water: Low in calories, naturally fat- and cholesterol free, more potassium than four bananas, and super hydrating— coconut water is loaded with benefits. It’s also a great thirst quencher when you’re lounging in the sand!
Beach Accessories- Towel, Frisbee, oversized beach hat: Gotta have a Frisbee on the beach to show off that gorg bod! When you’re ready to relax, sport an oversized, stylish hat on your lush beach towel.
Cameron Diaz’s The Body Book: One of my favorite actresses, Cameron Diaz, tells an inspiring personal story backed by science about the mind/body connection. A must-have beach read!
Guenoc Cabernet: One of my fave big reds! Hints of vanilla and black cherry make this a perfect pairing with Parrano cheeses…or, turn it into a pitcher of delish Sangria with fresh fruit.
**Disclaimer: As a blogger chosen to participate in this contest, I was provided with Parrano products and $100 to choose items for my basket. The basket items were chosen by me and not suggested by anyone else. I was not given any additional compensation to participate in this contest.
Skirt Steak with Chimichurri Sauce
I could eat steak every. single. day. It’s one of the best parts of living la vida low carb! That said, I get into the rut of serving steak with mushrooms and onions all the time instead of branching into new flavor territory. Chimichurri is a classic Argentinian green sauce made with fresh herbs, garlic and olive oil for grilled meat. All you need is a food processor– toss the ingredients in and blend till smooth. It’s a great topper for burgers, an awesome marinade for chicken– I even spoon some onto my omelets if there’s some leftover from the night before.
We’ve been striking out on good cuts of steak lately– this skirt steak was cooked to perfection, but still ended up being a little chewy and stringy. The sauce made it palatable! Make it ahead and it will keep in the fridge for a day or two– but I think it’s best made and served fresh.
Skirt Steak with Chimichurri Sauce
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Ingredients
- 1 skirt steak
- 1 cup packed fresh Italian parsley
- 1/2 cup packed fresh cilantro
- 1/3 cup red wine vinegar
- 3 garlic cloves
- 1/2-1 tsp of dried crushed red pepper
- 1/2 tsp cumin
- 1/2 tsp kosher salt
- 1/2 cup olive oil
Instructions
- Cook steak to desired temperature.
- Put the rest of ingredients into the food processor and blend till smooth.
- Top onto steak.
El Calzone
This is the first time I’ve cooked since I went home to DC last weekend– it’s been one of those “just make scrambled eggs for dinner” kinda weeks. I admit– I’ve been sorta uninspired. Yup– it’s an official Parker Cooking Slump. *GASP!
So, when I went to the grocery store last night, I wanted to put together something easy and try to be as creative as I could with what I already had in the fridge (one single pie crust and some leftover creamed corn).
I normally make my own taco seasoning, but I grabbed a packet of McCormick’s taco seasoning, a pound of ground beef, some jalapenos, cilantro and cheese. Initially I was going to make a Taco Pie, but my pie plate was nowhere to be found! *Lightbulb moment: A Taco Calzone….or as my friend Jon Nelson declared, “EL CALZONE!”
El Calzone
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Ingredients
- 1/2 onion chopped
- 1 Tb butter
- 1-2 jalapenos chopped
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 3/4 cup water
- 1 cup roasted or creamed corn
- 2 Tb cream cheese
- 1 cup shredded Mexican style cheese
- cilantro for garnish
- 1 Pillsbury pie shell
- egg wash
Instructions
- Saute the onion and jalapenos in butter on medium heat till soft-- about 5 minutes. Add ground beef or turkey and saute until browned. Drain.
- Put meat and onion/jalapeno mixture back in pan and add taco seasoning with 3/4 cup water. Bring to a boil and turn down heat and let simmer for 5 minutes.
- Add corn and cream cheese and let cream cheese melt and absorb into the meat mixture. Top with cilantro and take off heat.
- Preheat oven to 375.
- Unwrap the pie crust and lay it flat on a rimmed baking sheet.
- Pour meat mixture into one side of pie crust and fold crust over in a half moon shape. Seal the edges and press down with the tines of a fork.
- Brush crust with egg wash and bake for 20 minutes until pie shell is browned.
- Serve with a side of salsa, guacamole and sour cream.
Memorial Day Delish
Happy Memorial Day weekend, y’all! Time to fire up the grill and throw back a cocktail (or three!)
Here are some of my all-time favorite ‘kick-off to summer’ recipes….
Fresh Mozzarella, Basil and Watermelon Skewers
Jalapeno Poppers
These poppers are hotties.
Grilled Mahi Mahi with Tarragon Butter Sauce
Parker’s Skinny Margarita
Guilt free, sugar free….and did I mention DELISH on a plate??
Blueberry Chocolate Crumble Pie
Low carbers, look away now….This is majah dangerous, y’all!
I wanted to make a special dessert for my favorite camera dude and his awesome wife….She said she likes desserts you can warm up and put ice cream on. This is chocolate-y, creamy, blueberry yum in a pie plate. Carb overload? Fuh-gettaboutit. Just get your butt to the gym in the morning. It’s worth it!
Blueberry Chocolate Crumble Pie
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Ingredients
- One Pillsbury Pie Crust
- 3 cups fresh blueberries
- 3/4 cup sugar
- 3 Tb flour
- 1/2 tsp cinnamon
- sprinkle of nutmeg
- pinch of kosher salt
- 1 tsp fresh lemon juice
- 1 cup chocolate chips
- 1 stick of butter plus 3 Tb for topping
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup flour
- sprinkle of cinnamon and nutmeg
For the pie filling
For the crumb crust
Instructions
- Preheat oven to 400
- Line a 9 inch pie dish with one pre-made crust (I like Pillsbury best)
- Sprinkle 1 cup of chocolate chips on top of the crust and bake for 10 minutes.
- In a bowl, mix berries with sugar, flour, salt, spices and lemon juice.
- Take pie out of the oven and pour in the berry mixture on top of the melted chocolate chips.
- Using fingers, mix ingredients until crumbly and sprinkle over the blueberry filling. Place 3 Tb of butter on top of crumb crust before you place in oven.
- Bake at 400 for 35 minutes.
For the pie filling
For the crumb crust
And on a sentimental note, the filling is my Grandma Ronnie’s recipe– the crumb topping is my Grandma Parker’s recipe! Best combo of Grandma legacies!
Creamy Crab Fettuccine with Lemon Garlic Gremolata
I post so many low carb recipes now that I literally feel like I have to apologize when I create anything “carby” and “gluteny” LOL! This is one of the recipes where I admit, I don’t eat the pasta, just the sauce. You could make this low carb and gluten free by subbing out zucchini noodles and either omitting the bread crumbs for the gremolata, or using gluten free breadcrumbs.
If you are looking to indulge, the crunchy, lemony gremolata is the perfect addition to a decadent pasta dish.
Creamy Crab Fettuccine with Lemon Garlic Gremolata
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Ingredients
- 2 Tb butter
- 4 garlic cloves diced
- 1/4 cup brandy
- 1/4 cup sherry
- 3/4 cup heavy cream
- 2 cups cheese (1 cup monterey jack, 1 cup parmesan)
- 8 oz fresh lump crab meat
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 1/2 tsp crushed red pepper
- 1/4 cup reserved pasta water
- pack of fettuccine noodles
- salt and pepper to taste
- 4 Tb butter
- 3 chopped garlic cloves
- 2 Tb lemon zest
- 1 Tb lemon juice
- 1 cup seasoned panko breadcrumbs (or your favorite gluten free breadcrumbs)
For creamy crab fettuccine
For the lemon garlic gremolata
Instructions
- Cook fettuccine according to package directions for "al dente" *Make sure you adequately salt pasta water! (Once pasta is cooked, save 1/4 cup of the pasta water for the sauce) Drain pasta and set aside.
- Melt butter in large saucepan on medium heat, add diced garlic cloves.
- Add brandy, sherry, heavy cream, paprika, cayenne, crushed red pepper, 1/4 cup pasta water and crab.
- Bring to a simmer and add cheese.
- Let sauce thicken, stirring occasionally.
- Saute chopped garlic cloves in butter on medium heat in a saucepan.
- Add lemon juice and lemon zest.
- Add panko and stir to combine.
- Combine fettuccine with sauce and top with gremolata.
For the Creamy Crab Fettuccine
For the lemon garlic gremolata
Gluten Free Tip of the Day: Breadcrumbs Using Udi’s Bagels
I’m pretty sure these are the best crab cakes you’ll ever taste….and you’d never know they were gluten free! I discovered Udi’s Bagels when I went gluten free a couple years ago– they taste like the real deal– thick and crunchy when toasted— not that “it sure tastes gluten-free” kinda bite.
In my Killer Chili Garlic Crab Cake recipe, I fold in breadcrumbs and also coat the outside of the crab cake with bread crumbs for added crunch factor. All you do is dice up the bag of Udi’s plain bagels (they’re in the freezer section of the grocery store, so let them defrost first) melt a stick of butter, drench the bread crumbs in the butter, spread on a rimmed baking sheet and sprinkle with garlic salt. Bake at 350 for 20-25 minutes until lightly browned.
Then, just take the crunchy breadcrumbs and pulse in the food processor until they are fine. Use that gluten free goodness in the recipe as directed….Your guests will totally be stunned that not only are crab cakes THIS delish, but they’re gluten free too!
