Category Archives: Dinner

Low Carb is Most Definitely Not Deprivation


Sitting down to dinner with my family and I glance over at the spread before me and am compelled to snap a pic and tell you all about it. So many people make snide comments about low carb (not to me. No one makes snide comments to me). All someone needs to do is take a look at this perfectly balanced low carb meal and realize that this way of eating is perfect in every way. One protein portion, 2 vegetable portions. How could that possibly be unhealthy?
    Crockpot roast beef, steamed asparagus and loaded baked cauliflower. This meal rivals any restaurant fare and takes the figurative cake, by a landslide. So next time someone says a word to you about how unhealthy low carb is… smile and nod. Anyone who argues with an idiot is a fool themselves. I’m preventing diabetes. My mother and grandmother both have it. I am taking the steps needed now, at 40, so I am not facing that diagnosis myself. Rock on with your bad selves and eat low carb!

Love, Tattoos and Resilience ~~Cori

Curry Chicken & Veggies


This one is kind of a cross between Indian and Thai curries, who doesn’t love fusion foods? Hope you like spicy!

Curry Chicken & Veggies

(3.92 Net Carbs with 1.9 VNC)



  1. Heat large pot over medium high with coconut oil. Cube chicken in small bite size pieces, or strips, whichever you prefer. Saute chicken in coconut oil until almost cooked through then sprinkle all the spices over the chicken and stir well until chicken is cooked.
  2. Add fish sauce, sesame oil, and coconut milk and bring to a boil stirring occasionally. Reduce heat to medium and simmer for about 10 minutes to allow flavors to meld.
  3. Add all the drained veggies and stir well. Bring back to simmer and heat through before serving. Makes 10 ~ 8 oz. servings approx 4 net carbs per serving, freezes well.

Ribs & Slaw for Dinner


Tonight I made succulent juicy Pork Ribs and sweet creamy coleslaw for dinner. Not every recipe has to be exact measurements, some just need to be easy. For the ribs, I always follow my recipe for the cooking time; start at 300 for 1 hour, bump it up to 325 for an hour, them bump to 350 for 30 minutes (all of this time is covered with foil), then take foil off and cook for 20-30 minutes uncovered to get a nice crust.

I seasoned these with a sprinkle of Johnny’s seasoned salt, oregano, garlic powder, smoked paprika, chili powder and fresh cracked black pepper.

For the slaw, simply mix a couple Tbsp of Mayo with a packet of artificial sweetener, a sprinkling of poppy seeds and a Tbsp or so of Apple Cider Vinegar (use your judgement according to taste and viscosity) and toss with shredded cabbage. I love the crunch of fresh cabbage so I mix mine right before I serve, but  if you like your slaw a little softer, by all means make ahead of time and chill.

This whole meal was about 7 net carbs (based on 2 cups of cabbage, don’t judge, I love my slaw)