Cooking Strange Combinations of Foods on Low Carb

‘Fusion cuisine’ is tasty rule-breaking

A fridge clean-out inspired me to swing for the fences in terms of mixing together leftovers and forgottens to make an edible and low carb meal for myself one evening. I needed to cook up some ground beef I had bought last weekend – but how? I decided to make ‘Whatevs’ – whatever I found in the fridge with ground beef. Because of what I found, I decided to do a scary experiment: just how far can I go out-of-bounds of what foods go with what? My ingredients were as follows:

  • 1 pound ground beef, browned in 3 tablespoons of olive oil
  • 1.5 cups of chopped tomatoes loitering in the fridge
  • 1 can of black olives
  • 1 cup of bok choy
  • 2 jalapeno peppers with seeds left in for heat
  • 1 slice chopped Virginia ham
  • 2 slices cooked bacon, crumbled
  • 1 cup fresh Asian-style mushrooms, chopped
  • 4 ageing cherry tomatoes
  • 1 large onion

Despite the odd inclusion of bok choy and jalapeno, I seasoned it with oregano, parsley and basil. I let this simmer for a half hour after browning the beef then putting in the rest of the ingredients.

The verdict? Pretty damn good if you ask me. I had a quarter-pan of the stuff. I used the Loseit! calorie-counting app on my iPhone to determine the calories for the entire pot, called it ‘1 serving’, then had a 1/4 of the pot, for a total of 543 calories. I added freshly grated parm cheese and enjoyed every bite. There are 3 servings left that I assure you I will eat, though I might not detail to coworkers and causal acquaintances just what is in my lunch.

While I ate it I was reminded of how our food prejudices prevent low carbers from eating perfectly acceptable foods simply because the combinations are unusual. Why!?! Is it really all that bad to put bok choy, asian-style mushrooms, ham, bacon and jalapeno peppers in a dish together with Italian seasonings? Somebody had to be the first to think that a lemon – a tropical fruit, went well with sea creatures. We don’t question this just because we’re used to it.

Fact of the matter is: if you enjoy the combination, you can eat anything paired with anything else, and if you are willing to experiment, you can come up with plenty of variety for health and enjoyment that might fall out of the mainstream, but can make your life more enjoyable while on low carb.


I omitted a detailed nutrient profile for this stuff – forgive me:

Calories: 543
Net carbs: 10g
Fat: 40g
Protein: 33.5



5 thoughts on “Cooking Strange Combinations of Foods on Low Carb

  1. Sloppiness? A general ineptitude on my part? I am such a flawed individual that the reason could stem from many sources. My guess is that I never thought anyone would be interested in replicating this – but that might be a self-serving answer that makes me seem the least inept rather than the actual answer.

    I’ve added the info above. If you intentionally make bok choy, asian-style mushrooms, ham, bacon and jalapeno peppered Italian seasoned Whatevs, let me know how it turns out.

  2. Sounds good to me; only ingredient I am not familiar with is bok choi. Don’t know what it is, never eaten it. Way to go on not wasting good, and it certainly sounds delish. Sounds almost like pasta sauce. I’ve missed you over the last few days.

    1. Bok choy is a green leafy vegetable with a mild flavor that is used in Asian cooking. Now I know it works in Italian dishes as well. This give me more options in cooking moving forward, which is a big help.

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