First off, happy Independence Day!
My schedule made it necessary to celebrate a few days early — and I did it by trying one of the Chicklets’ recipes.
Because I’m working on July Fourth, I had Monday off. After a two-movie marathon (“The Heat” and “White House Down,” in that order), I headed home to cook up some real food.
I knew I wanted to de-carb Jon’s Linguine alla Carbonarra recipe, so I’d already prepared by baking a spaghetti squash Sunday night. That meant it was ready to pile into a bowl for Monday night’s feast.
Not one to follow a recipe to the letter, I added an extra hit of veggies by wilting a couple handfuls of spinach in the bacon grease left over from cooking two strips of bacon to a crisp. You can see the little green pile at the back of this photo, draining with the bacon on some paper towels.
And yes, I did use real heavy cream. It’s lower in carbs than half and half. And much more delicious …
I was a bit concerned about the egg cooking properly, so after I tossed the cream/egg mixture with my hot squash, I stuck it in the microwave for a minute.
The end result:
It felt completely decadent, but had just 419 calories and 14.3 net carbs. And it tasted delicious!
That makes it a winner in my book, Jon. Thanks for sharing!
Of course, after dinner, I took myself out for fro-yo, totally negating the low-carb effects. But that’s okay, because it, too, was tasty.
That would be a mix of original tart frozen yogurt and mango sorbet, topped with a little coconut, strawberries, raspberries and pineapple chunks. Oh yeah — a few chocolate and white chocolate chips also jumped from the toppings bar into the bowl.
Anyone else tried another Chicklets recipe? Which one? Or what’s your favorite way to top fro-yo? Are you a regular at one of those self-serve places like Pinkberry?