@KetoPlus
I love Mexican food (or rather, our local interpretation of it) but between the tortillas, the beans, and the rice it is off-limits.
Today went to Qdoba - a fast-food Mexican place - and I was able to get the vibe without the carbs.
I ordered a bowl - no shell - with the seasoned ground beef, lettuce, tomato salsa, cheese, sour cream, and guac. Then I splurged on some corn salsa*. That was very filling and darned good!
(Tonight I had a leg quarter.)
It can be done, friends!
My daily carb limit is 50g total. More or less. What kind of carbs those are (as well as maintaining my IF/eating window) is most important in controlling my inflammation and pain levels - I don't eat for weight loss.
@ChiaChatter@KetoPlus I love Tex-mex #LowCarb as well! My thing is eating it for breakfast. So I frequently make egg based "tortillas". 2 eggs, tsp turmeric and a half tablespoon of chia seeds with a bit of water. I make like 4 or five small omelets that I turn into little burritos with hot sauce, meat and cheese, sour cream etc.. I might use more chia seed mixed with salsa (so it's not as runny). I realize my carb limit isn't as low so some of my tricks may not apply.
@ChiaChatter@KetoPlus You are welcome, just be sure to use a good nonstick pan, and I use a tiny bit of butter to make sure the pan is slick. My technique to cook the omelettes involves pouring about 1/4 of the mixture in the pan and moving the pan so the “batter” flows to uncovered pan like making a crepe. The chia does complicate the process so it might be better to try without that ingredient first. I also like doing this with spaghetti sauce, some chicken and mozzarella and basil in egg.
@mdb@KetoPlus
Thanks for the tips! I make a similar "crepe" (that I use for wraps) with egg white and gelatin - and add a little "flour" to get a more tortilla-like wrap - at times. But I have tons of chia here so will try yours, I like the idea of whole eggs too!
@ChiaChatter@KetoPlus I hope you enjoy. The turmeric acts a bit like a flour and makes it more of an darker orange color. I'm sure you know the chia does absorb moisture, so if the water ratio is off the mixture will be too lumpy and not spread right. I find the chai gives it a coarser grainy appearance and a bit of texture. Too much water makes the tortilla too delicate so it rips too easy. Oh yeah, and I use a glass 2c measuring cup to mix, so it's easy to pour.
@mdb@KetoPlus Today I looked in the pantry and was reminded that I bought some hot sauce - something I've never purchased before! Wondering what else I can add it to...
@ChiaChatter@KetoPlus I didn't mention, I typically add red pepper flake to many things to make it spicy. (Including this "burrito") To me that's like how recipes will say "salt and pepper to taste". Some times I'll add cumin seed (or ground). I found cooking seeds in the egg brings out the flavors. (It's no wonder virtually every Indian recipe I've looked at starts with roasting some seeds in a pan; as that forces out the volatile oils so you can smell and taste them)
@ChiaChatter@KetoPlus When I play with Italian flavors, I love putting fennel seed or Italian or oregano in the egg mixture. I find adding chia to a tomato sauce makes it feel more like egg plant.
@ChiaChatter@KetoPlus There are so many hot sauces. I find I like a green one with chicken, and more of a chipotle based one for other meats. Mixing hot sauce with sour cream gives you more of the flavor of the sauce while the cream deadens the chemical heat. I'm typically using left overs with my eggs in the late morning (I do an intermittent fast by waiting till 10am to make breakfast) So in my prior pictures I was using some leftovers from a Mexican resturant's Mixed Fajitas.
@ChiaChatter@KetoPlus Its why I love Tex-Mex, it's so versatile. You can use, turkey, chicken, pork, shrimp, beef, even fish all different ways. A combination of shrimp and chorizo sausage is great!. I'm sure you can find some good seasoning ideas. Cilantro is always a good idea if you have it on hand (unless it tastes like soap if you have that gene) And cheese: Cheddar, Jack, Cotija (Co-tee-ha). Salsa: could be verde (green), or more of a pico de gallo, or a blender style.
@mdb@KetoPlus OK, I need to screenshot this and put it on my phone so I know what to buy! I've never made much tex-mex food so this is all new to me but as much as we have spent over the years at Mexican restaurants this is something I need to learn - THANK YOU, Matt, this is fantastic!!!
@mdb@KetoPlus Hmmm....I gotta screenshot all of these posts, such great information! I've always been a meat'n'fauxtatoes type gal and now that I'm branching out I see I have a LOT to learn!
@ChiaChatter@KetoPlus When I started my #LowCarb diet, my lunches were already low carb, so I really just needed to avoid carbs for dinner, and redo breakfast with more eggs. One of the first things I tried, and probably didn't come close to replicating, was to make a shakshuka. Its what got me using turmeric. Even if I missed on replicating, I was still among some wonderful flavors! Then I experimented with making rolled eggs. ("Gyeran mari" in Korean, or "Tamagoyaki" in Japanese).
@ChiaChatter@KetoPlus You can see images on my profile where I incorporated cold smoked salmon into the rolled egg. I used a bit of dill, and had cucumber and tomato on the side. I'll have to make that again soon!🤤
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