This is a collection of recipes that was slated for Cooking for the Specific Carbohydrate Diet but due to size restraints most of it had to be cut. The only part that remains in the book is the yellow cauliflower rice.
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I’m a saladophile (yes, I just made up this word and it doesn’t sound quite right either). I tend to get hooked on a particular salad for a week or so, until I move on to the next one. This week it’s been cobb salad.
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red savoy cabbage
Sometimes what bridges the gap between me and a big plate of greens or roasted veggies is a good dressing. Once I discovered how easy it is to make salad dressing, I never looked back at a single bottle of dressing on market shelves.
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A frittata is a bit of a free-for-all. You don’t need much to make a good frittata. Do you have at least 4 eggs, or better yet, 6? Do you have any onions, veggies, or leftovers? Maybe a few sausages, some peppers and onions? Gather it together and grab a skillet.
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