Archive | January, 2014

Baked Camembert with a little salad

26 Jan

This was a little appetizer. It felt really weird kiss eating gobs of melted cheese but it was absolutely delicious.


It’s been a while…

26 Jan

I haven’t posted in a while, nor tried very many new recipes. A few different things going on. One, we’ve been very busy t work. As part of that, I’ve also traveled a lot. Got in a trip to Europe for work which was fun, and I got to figure out how to eat like a sleever in France, Germany and Denmark, yay me!

I also felt like I needed a break from being a “sleever” and just wanted to be myself for a while. But it’s time to start focusing on the recipes again, because I do so enjoy it.

I’m going to annoy all my subscribers today by back-dating and posting a LOT of posts today to show what I was eating. Rest assured, I won’t be making a habit of it, so you won’t suddenly get bombarded with tons of posts all at once as will likely happen today.

The infamous Currywurst

16 Jan

Have you taken that quiz on Facebook on things to eat before you die? Well currywurst was on that list. I don’t know why I thought it would be sausage with curry flavor in it. But what it turned out to be was sausage with a curry-flavored ketchup. Sounds weird but it was actually very good. I chose not to eat the potatoes.


French scrambled eggs

14 Jan

Who goes to France and orders scrambled eggs? This girl! And they were very…French. As in So. Dang. Delicious. Runnier than I would make them, but they didn’t taste raw. Check out that little bit of goat cheese in there.


Cabbage with Fennel Seeds

3 Jan

Quick recipe with an indian flavor that I made to go with the Crockpot Chicken Curry I posted.

Low carb Cabbage with Fennel seeds


  • 1 teaspoon oil
  • 1/4 tsp sesame seeds
  • 1/4 tsp cumin seeds
  • 1/4 tsp fennel seeds
  • 1/2 cup red onion sliced thin
  • 3 garlic cloves sliced thin
  • 2 in piece of garlic sliced thin
  • 1/4 tsp turmeric
  • 2 cups shredded cabbage or cabbage slaw mix
  • Salt to taste
  • Cabbage with Fennel seeds


  1. Heat oil in a pan until shimmering. Add sesame, fennel and cumin seeds, followed by garlic and ginger slices. Let it all cook together for a few 30 seconds until you hear the cumin spluttering. You are just trying to flavor the oil with the spices and seeds.
  2. Add onion and saute until soft and brown, crispy at the edges, about 5 minutes.
  3. Add the turmeric into the mix and let it mix into the oil.
  4. Add cabbage and stir-fry it quickly for 2-3 minutes until cabbage is tender, but still crunchy.
  5. Add salt to taste and serve.


My latest love: Fruit-Infused Water

3 Jan

Citrus-infused water


A lot of sleevers have trouble ingesting plain water at first. So we replaced our old water habit with a Propel zero and G2 habit. But by the time you drink the fake sugars in 64 oz of those a day, it’s not really all that great for you is it?

So I resorted to making fruit-infused water. It’s really so easy I want to kick myself for not trying this before. At first I thought I needed fancy equipment but it turns out, you really don’t. Sure you could buy one of the cutsie bottles with a core made specifically for infusing fruit. Or you could do what I did, which is take a big ole Rubbermaid jug, put in some water, and throw in some fruit. Voila! Fancy schmancy fruit infused water! See my low-tech version in the picture? Don’t pour the fruit into the glass like I did, that was just to make it pretty, just for you 🙂 Leave the fruit in the jug.

My first “recipe” was half a lemon, 1 lime, and 1 orange sliced thin into 64 ounces of water.  I put it in the fridge for 2 hours and it provided a wonderful tang to the water, with no fake sugar. I was happy to discover that it “sits” well with the sleeve too. Each time I pour out a cup, I fill the jug back with water. Three days from the day I first made it, I will pour it out, throw away the fruit, and start over.

Here are some the combinations that I think I want to try

  • Peach & Ginger
  • Orange & Mint
  • Peach and Sage
  • Blueberries & Watermelon
  • Cucumber &  honeydew melon
  • Raspberry & lemon
  • Grapefruit & Mint
  • Orange & Rosemary
  • Pomegranate & Lime
  • Apple & Cinnamon stick
  • Ginger & Pear
  • Blackberries & Mint
  • Mango & Ginger
  • Watermelon & Basil

What combinations do you like?

Who says you can’t have ice cream? High Protein ice cream full liquids

2 Jan

Well, I mean, apart from your surgeon, your nutritionist, and anyone who knows that most sleevers should stay away from that fat and sugar bomb?

Well I tell you what. This tastes as close to ice cream as you will get, while still giving you protein. Yes, you  heard that right. High-protein ice-cream.

The recipe is simplicity itself. Make the high-protein pudding recipe I’ve shared before, and put it into your ice-cream maker. We’ve tried just freezing it, and it doesn’t really have the right texture. It’s yummy, but it tastes like…well, frozen pudding. Once you let the ice cream maker beat some air into it and get it all light and fluffy, the results are exactly like ice-cream.  We used our Kitchen-aid ice cream attachment, you can use whatever you typically use to make ice cream at home.

Enjoy and do let me know if you try it. Here’s my picture. 

.Sugar Free high protein ice cream www.sleevers.wordpress.coma

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