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the adventures of a MAD mom

Category Archives: Entrees

Happy New Year to everyone.  Casey and I had a lot of time over the holidays to create some new dishes, so I will do my best to post more often with our new creations.  This one has been great for both Casey and the rest of the family because we can make it in a big batch, use it in many ways and the whole family can eat the same meal.  Its super easy, too, which is always a big bonus.  The original meal calls for deep-frying the meat in lard, but we found that if you cook it in a dutch oven there is plenty of fat on the pork to cook in, and the end result is a very fatty meat – great for the Modified Atkins or Ketogenic Diet.

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Pork Butt or Shoulder, cubed in 2″ pieces with some but not all of the fat removed.  (we use a 6 lb +/- piece which is good for dinner for 8 or more with leftovers, but you can use more or less depending on how many you would like to serve)

Salt

Pepper

Regular or Smoked Paprika, optional, or spices of your choice

Mix salt, pepper and paprika together into a rub. Rub all over cubed pork and let marinate 1-2 hours, up to 24 hours.

Pre-heat oven to 325 degrees.  Place pork in a dutch oven with lid.  If there are any bones in your pork, add those to the pot as well.  They add to the flavor.  Cook for 2-3 hours or until pork comes apart easily with fork.  Let cool, then shread with 2 forks.   If you do not have a dutch oven, you could easily use a Crock Pot for this meal as well.

Serve carnitas as is with a side salad, or in a low carb tortilla for tacos or burritos.  Casey likes to slice a low carb tortilla into strips and bake them in the oven until crisp.  Then make a nacho type dish with the carnitas and a little cheese sprinkled on top.  You can also top with lettuce, onions, mexican cheese, sour cream, hot sauce or we make sugar-free salsa arbol to add a little kick.  Just make sure to count all those extra carbs.

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Casey loves to start – or end – his day with this warm apple treat.

Apple – sliced to 1/4 (+/-) inch slices

1 egg (for larger pancake use 2 eggs)

1/4 c. heavy cream

2 Tbsp. Flax Meal

1 Tsp. Coconut flour

Dash Cinnamon

Stevia to taste

Coconut Oil – for frying (about 2 tbsp or enough to cover bottom of pan and keep pancake from sticking)

Turn broiler on low

Arrange apple slices on bottom of oven proof pan in melted coconut oil.  Cook,  covered, on low heat for about 5-10 minutes or until apple is soft and slightly brown on bottom.

Whip together egg and cream.  Add rest of ingredients and mix well.  Pour batter over cooked apple slices and cook covered for a few minutes.

Transfer pan to oven as far away from broiler as possible and cook until golden brown.  Watch the oven – this will only take about 2 minutes or so.   If you do not want to use a broiler, you can either finish cooking the pancake on the stove top in a covered pan or use another oiled pan to flip the pancake into to finish.  The pancake will fall apart if you try to flip it with a spatula.

Invert pancake onto a plate, apple side up.  Decorate with whipped cream if desired.

Enjoy!

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1-2 lbs. chicken wings

salt & pepper

vegetable oil for frying

4 Tbsp butter

4 Tbsp hot sauce (we use Cholula)

1 Tbsp. white vinegar

blue cheese dressing

Rinse and dry chicken wings.  Season with salt and pepper.

Heat oil, 2-3″ in a deep pot.  Deep fry several wings at a time until golden brown, turning once to brown both sides.  (Casey likes his super crunchy).  Drain on a dish lined with paper towels.

In a small sauce pan melt butter.  Mix in hot sauce and vinegar.  Once combined, remove from heat.  Transfer to a large bowl.

Toss wings in hot sauce until generously coated.  Refrigerate any left over sauce for up to a week.

Serve with blue cheese dressing for dipping (optional)

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1  La Tortilla Factory Whole Wheat Tortillas (3-carb size)

1 Tbsp. Sour cream or mexican crema

1/8 tsp. chipotle in adobe, blended, or to taste

1  tsp. chopped cilantro

finely shreaded cabbage

garlic salt to taste

Salt & pepper to taste

1/2 Tbsp. Olive Oil

4 oz. Flaky white fish such as cod or tilapia

Rinse fish and pat dry.  Salt and pepper to taste.  Fry in hot oil until cooked, about 3 min. per side.*

Mix sour cream together with chipotle until well blended. I buy the chipotle in adobe, blend a whole can in a small food chopper until smooth, and store it in a Mason jar. Then I always have it available for cooking.

Warm tortillas in microwave until soft.  Add fish, top with cabbage and sour cream mix.

*For Baja Fish Taco’s you can also bread the fish by coating it with a beaten egg and rolling in a mixture of coconut flour or almond flour, salt, pepper, garlic powder and chili powder.  Then fry in hot oil until golden brown and just cooked.

There are about 4-5 cbs. per taco

Ole’

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Modified Teriyaki Chicken Wings

Before he began the Modified Atkins Diet for Seizures, Casey loved to eat Chinese food.  I am always trying to create Chinese dishes that fit into the diet.  This is one of his favorites.  He takes a few to school for lunch, to sporting events or just eats them for snack.  They are easy to travel with, and can be eaten at room temperature.

1 C. Soy Sauce (Kikkoman brand has no carbs)

3/4 C. Water

1 Tbsp. Toasted Sesame Oil

1/2 Tsp. Chili Oil – optional

2 Tbsp. White Vinegar

3 scoops pure stevia powder or equal

2 Garlic cloves minced

1″ fresh ginger, minced (or 1/2 tsp. dried ginger if fresh not available)

1-2 large stocks lemongrass, thinly sliced (omit if unavailable)

4 scallions, thinly sliced

2 lbs. chicken wings

Mix together all ingredients except for the chicken wings.  Pour into 9×12 glass baking dish.  Rinse chicken wings and pat dry.  Place wings in mixture and let marinate overnight, turning at least once.

Pre-heat oven to 375 degrees.  Remove chicken wings from marinade.  Place on well oiled cookie sheet.  Bake for 1 to 1-1/2 hours, turning every 15 minutes.

There are many variable ingredients, and your teams advise may differ on infusing flavor, so please be sure to check all labels when calculating carbs for this recipe.  Since we only marinate in the sauce, but don’t use any of the ingredients, we count these only as protein.

Modified Atkins Diet Pan Fried Miracle Noodles

Casey was exposed to Noodles at a young age.  Many of his friends are Korean, Chinese or Japanese and have shared various noodle dishes with him over the years.  He was really devastated when he found out he could no longer have his beloved Ramen, so we were so excited when we found the “miracle noodles” in a local Asian market.  Here is one of the many ways you can use these noodles:

2 Tbsp. Canola Oil (or equal)

1 Tsp. Toasted Sesame Oil

1 Tsp. Ume Plum Vinegar (optional)*

1 Tbsp. Soy Sauce (or to taste)

Few drops hot chili oil

Sliced green scallions, spring garlic, onions or seasonal equal

1 7oz. package Miracle Noodles

Julienne Carrot strips

Heat the Canola oil in a pan. Add sesame oil, and scallion/garlic/onions and carrots.  Saute quickly, then add in noodles.  Add soy sauce and stir till warm. You can add chicken chunks, shrimp or beef to this dish for protein, or additonal vegetables of choice like sliced celery, water chestnuts or bamboo shoots.  You can easily adjust this to fit your own MAD plan and personal taste.

Carb count depends on the vegetables used.  The noodles contain NO CARBS!

*Ume Plum Vinegar can be found in Asian Markets

Modified Atkins Diet for Seizures MAD Wedge Salad

The Wedge

A classic recipe,  that works pretty much as-is on the Modified Atkins for Seizures Diet.  Casey loves to take this in his school lunch, and I feel good that there is a bit of green in his diet for the day:

1/4 medium wedge of iceberg lettuce rinsed and dried

3 slices bacon broken into bits

1-2 tablespoons blue cheese dressing (either your favorite home-made, or one of the bottled low carb dressings)

Sprinkle the bacon bits over the wedge and cover with blue cheese dressing.  You can cut up a hard boiled egg over this to add more fat and protein.

I make my own simple Blue Cheese dressing:

Buttermilk Blue Cheese Dressing
1/2 cup mayonnaise

1/2  cup whole cream

1 heaping tablespoon sour cream

1 cup crumbled blue cheese

1 teaspoon Worcestershire sauce, or to taste

1 small clove garlic, minced

Coarse black pepper, to taste

In a medium-sized bowl, mix together mayo, cream and sour cream. Add rest of ingredients and mix well, incorporating the blue cheese, but leaving a few chunks as well. Season with black pepper, cover and refrigerate until ready to use.

The better quality the cheese, the better the dressing will taste. The original recipe calls for Buttermilk in place of the cream, but I omitted it for the lower carbs in the cream.  You can add  1/8 – 1/4 tsp. of white vinegar to the cream and let it sit for about 5 minutes to make your own buttermilk.

The dressing is about 1 carb for 2 Tbsp.  The wedge itself is about 2.5 carbs for 1/4 head, so a total of about 3.5 carbs (or more if your bacon contains carbs).