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Have you heard of crackslaw?  You might have if you’ve been kicking around a low carb lifestyle for a while, I know I have come across it on a few occassions but I NEVER have cabbage so it’s not a recipe I have tried nor has it come to mind while making the grocery list.  A few days ago our supermarket had both cabbage and lean ground beef on sale and I thought sure why not, maybe I can make some deconstructed cabbage rolls with it or something so I picked both up…and there they sat in my fridge all week.  ENTER Sunday night, we are running behind in our day and I haven’t even thought about dinner so I open the fridge and see this beef and cabbage staring at me and I went to dismiss it because there isn’t enough time to cook down tomatoes for deconstructed cabbage rolls when crackslaw enters my brain…

GOOGLE show me the crackslaw! and this is the Recipe that pops up Crackslaw.  It has to be legit right?  I mean the website domain is, you don’t even need to keep searching when what you are looking for is the domain name of the website…that’s a fat kid fact.  Anyway, I halved the recipe when I made it and it was pretty darn tasty, in fact I kind of wish I had made more so that it could be dinner tonight too….which is why I’m sharing the recipe with you because it’s just too good not to.



  • 1 lb ground beef
  • 2 tbsp toasted sesame oil
  • 2 minced garlic cloves
  • 3 sliced green onions
  • 14 oz coleslaw mix (I used shredded cabbage)
  • Salt & Pepper to taste

Sauce Ingredients:

  • 1/4 teaspoon white sugar or sweetener (I used splenda)
  • 1/2 teaspoon ginger paste (I just grated some fresh ginger)
  • 1 teaspoon white vinegar (I used Rice Wine Vinegar)
  • 2 tablespoons soy sauce
  • 1/2 teaspoon hot sauce (I used Chili Garlic paste)


  1. Brown the ground beef in a skillet and season it with salt and pepper to taste.
  2. While the meat is browning combine hot sauce, soy sauce, sweetener, vinegar and ginger
  3. Remove the beef from the pan and set aside. Drain off the fat.
  4. Heat up the sesame oil and sauté the garlic, onions and cabbage, until the cabbage is cooked to the desired tenderness.
  5. Stir in the sauce.
  6. Add the ground beef back in and mix well to combine.
  7. Serve hot and enjoy.

This dish was super tasty and was easily made in about 15 minutes adapted using ingredients I had on hand.  It was slightly overly salty and next time I might add coconut aminos instead of soy sauce just to see if that chills out the salt factor but it is also what kind of made it so good…Anyway I give this two fat kid thumbs up because it was super quick, I could see it being super adaptable using different meats etc and super yummy.


Cucumber Salad

I don’t have a lot of time for Walden Farm products…as far as I am concerned they are full of weird chemicals to taste like something they are not and they don’t even do a great job of that.  I know I know, some people LOVE them…good on you people, this fat kid would just rather not.  One WF product I do use occasionally is the WF Mayo and mostly that’s as a jumping point to get to something else; I use it to make thicker dressings when I get tired of olive oil/acid based dressings or sometimes I use it to make a creamy sauce for the IP Rotini or on top of chicken but again I use it very infrequently and decided I need to try and use it more often so it doesn’t go bad.

Today while staring blindly in to the fridge waiting for inspiration to jump out at me, the Walden Farm Mayo did literally that and fell off the shelf…I decided to do a quick pickled cucumber salad using the acid from the apple cider vinegar to cut through the weird taste of the WF products and the end result was pretty tasty so I figure I will share the recipe in case you have some WF mayo in the fridge just waiting to be used up.

Cucumber Dill SaladCucumber Salad

  • 1 3/4 cups thinly sliced cucumber
  • 1/4 cup thinly sliced sweet onion
  • 2 tsp WF Mayo
  • 1 tsp apple cider vinegar
  • 1 tsp splenda
  • 1/2 tsp dill
  • salt & pepper to taste


  • I slice the cucumber & onion on a mandolin but it’s not necessary :)
  • combine all ingredients in a bowl (I use a tupperware bowl with a lid and just shake it all up
  • let sit for 5 minutes (or more) to pickle
  • enjoy


If you like this recipe and wonder what else you can use WF products for if you struggle with them you can check out my Spicy Peanut Shrimp Recipe!

What do you use Walden Farms Products for?


Ideal Protein Baked Chicken Wings

Ever since the Schickenwinguper Bowl I have been driving myself mad thinking about chicken wings, I think all the yummy Super Bowl snack recipes on my facebook newsfeed put ideas in my head.  I have some chicken wings in my freezer but I never think of pulling them out until like 4pm and that’s just too late to start winging it.  Today I stopped in at the grocery store because my 4 year old’s toothbrush disappeared under somewhat mysterious circumstances and I just happened to walk by the meat aisle and see raw split chicken wings on sale and thought ‘heck yes I’ma make me some wings’.

And so I did.  Without further ado here is my IP friendly Chicken Wing Recipe:


  • 1 lb Split chicken wings (drumettes and wings seperated with the tip removed)
  • 1 tbsp coconut oil/olive oil/butter (whatever fat you choose)
  • 4 tbsp hot sauce (I use franks red hot)

Cooking Steps Directions:

  • Pre-heat oven @ 450.
  • Bring a pot of salted water to boil
  • Boil wings in salted water for 7-10 minutes.
  • Dry wings and season with salt and pepper.
  • Bake on cookie sheet (I bake mine on a wire rack on top of a cookie sheet) for approx 30 minutes.
  • Flip wings and bake for another 10 minutes.
  • Heat hot sauce with coconut oil/butter/whatever you like in sauce pan while wings are finishing cooking.
  • Toss wings in sauce and eat immediately.


I know, I’ve heard it all before – Chicken wings are not an approved Ideal Protein meat…so if you don’t want to bend the rules and have delicious wings in your belly why are you even reading this blog?  These wings are crispy and delicious just as though they have been deep fried, a nice treat for game night or to serve at a party; by boiling them you remove much of the fat prior to baking and most of the remaining fat drips off of the wings by baking them on a wire rack over the cookie sheet.  No, you probably shouldn’t have them all the time and DEFINITELY not before a weigh in because franks red hot is higher in sodium and will likely make you retain water but that being said once in a while as a treat with some celery and WF ranch dressing these wings are to die for.

I have also served these wings sea salt and cracked pepper style with a chinese dipping sauce, I’ve also used Xyla Chipotle BBQ & Xyla Teryaki sauce to coat these wings but I’m a traditionalist, I always go back to my hot wings.  What’s your favorite kind of wing?

Fat Kid are you on the facebook?

I often get asked if I have a facebook page, and I always reply that I can’t even keep up with my blog, how on earth can I add facebook to the mix…BUT, it seems if you want to be a fat kid of the times you have to do the facebook so feel free to follow me!

Memoirs of a Fat Kid – Facebook style

Chocolate Bran Muffins – IP Style

My coach gave me a few packages of the Ideal Protein Cereal Flakes and said “these are really gross, can you try to make a tasty muffin out of them?”.  Well we all know how the fat kid loves a good challenge so I said “heck yes I will” and this is what I have come up with:

Chocolate Bran Muffins

Ingredientsphoto 2photo 1
1 pkg IP Cereal Flakes
1 pkg IP Vanilla Drink
1 tbsp cocoa powder (0carb/0fat)
1/2 tsp cinnamon
1/2 tbsp splenda
1 tsp baking powder
2 egg whites, slightly beaten
4 tsp grapeseed oil
3 tbsp water

1. preheat oven to 350F, and prep a muffin tin with silicone liners or spray
2. Crush IP Cereal flakes until fine prior to opening the package
3. In a bowl, mix all dry ingredients together (Crushed cereal, vanilla drink, cocoa powder, cinnamon, splenda & baking powder)
4. In another bowl mix all wet ingredients together (beaten eggs, grapeseed oil & water)
5. Spoon batter in to 4 silicone muffin liners.  Fill remaining empty muffin cups 1/4 to 1/2 way up with water to allow muffins to bake evenly
6. Bake the muffins for 12 minutes until a toothpick inserted comes out clean.

Well coach, I think I did it, I took a gross cereal and made a tasty muffin!  Success!  I would be so bold as to say, these are my favorite muffins I have made on IP to date.  They don’t taste eggy or too wet or even too dry, they are just tasty.  As an added bonus, by adding the vanilla IP drink mix and creating two servings instead of one it brings the carb count down and makes it an unrestricted item!  I’m just going to throw it out there to the universe and say you’re welcome.


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