Low carb Friday dinner

Hello, everyone. We're doing more walks these days and have started wearing a small weighted vest. We can feel the difference! 

A week or so back, I made low carb Friday night dinner. 

The picture (of course!) turned sideways. 

The patty is one of the salmon, jalapeño,  cheddar patties from our local HEB store. I cook them in a little butter in the skillet anf they're so yummy.

The salad is our new summer favorite, cucumber slices with yogurt vinaigrette. I added the last of the snacking peppers when I  was cutting vegetables. (Forgot to half-peel the cucumbers before slicing.) These vegetables, with some nice onion-y herbal sprinkle, taste good and avoid stressing out over whether the leafy salad things at the store are washed well enough before shipping. Actually,  when I buy fresh leafy greens I always wash and spin them at home. The few minutes to do this are worth every second in my opnion.

The yogurt vinaigrette is usually a combination of the very plain bottled vinaigrette at the store (I check to make sure there is no sugar in it.) and a couple tablespoons of plain, whole milk yogurt. S & P to taste.

Tortilla de Rabano con Gambas y Tomates

Hello,  everyone.  We have been missing the Spanish foods terribly.  Especially the low carb version of the Tortilla.

A note for my Latin American readers, the Mexican tortilla is a bread product.  You wrap it around things like fajitas or scrambled egg mixtures. The Spanish tortilla,  which is also found on the island of Puerto Rico, is an egg product. The most frequent form involves potato slices.

My version of tortilla isn't based on egg-with-potato, it's based on egg-with-radish. This has a LOT less starch and is otherwise like the potato version.

We ate 2/3 of it for dinner, this being a Friday in Lent, and couldn't wait for pictures.  Honestly,  this wasn't the prettiest tortilla ever made, but with a drizzle of Cholula pepper sauce it might be the best. 

I sliced up sauce-type tomato wedges in about 1/16 inch slices, about a half of a fat Marzano type tomato. I peeled and then sliced the last of our amazing Korean style big radishes from the fall garden. These slices were about 1/8 inch. The shrimps were from a frozen bag of extra small, peeled, de-veined, de-tailed shrimp from the HEB freezer case.

I used 7 large cage-free eggs, broken up with a whisk.

Of course the sliced radish got salted and drained. And the eggs also got about a half teaspoon of salt.

Friends, this is a meal that is tasty, and filling, and has very little starch. We each ate 1/3 of the finished tortilla. The final third will probably reappear as breakfast. 

YUM!