Tag Archives: Low Carb

Yogurt (dairy free and low carb)

This yogurt is a great alternative to dairy and it’s high in probiotics

  • 1/4 cup coconut milk yogurt (unsweetened)
  • 1/4 cup goat milk kefir (unsweetened)
  • a dash stevia- add to desired sweetness
  • 1/8 cup organic frozen blue or blackberries

stir together

optional:  top with shredded coconut (unsweetened), chia seeds, and pecan or walnut pieces

Low carb turkey wrap

These taste really good and have only 11 g net carbs per serving.

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Use in place of bread for a low carb meal.

Turkey wrap:

  • 1 veggie wrap- optional:  grill in avocado oil for 5 minutes to make outside crispy
  • 2 slices organic sliced turkey breast
  • 1/2 avocado, sliced
  • 2 organic baby kosher pickles, sliced
  • 3 tbsp organic red onion, diced
  • lettuce or spinach
  • Spread:  Organic Kensington Mayo, Organic mustard

1-turkey-wrap

 

 

Chicken Fingers

chicken

1 pound organic chicken breasts, boneless, skinless
3/4 cup almond flour
1/4 cup arrowroot powder
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper, (or more if you like it spicy)
1 teaspoon black pepper
1 teaspoon sea salt
3 large egg whites, lightly beaten
4 tablespoons avocado oil

Instructions

  1. Preheat the oven to 375 F.
  2. Grease a wire rack and place in a foil-lined baking sheet.
  3. Cut the chicken breasts into long strips about 1-2 inches wide.
  4. Take out three different bowls or shallow plates.
  5. Place arrowroot into the first bowl, egg whites into the second bowl, and combine the almond flour, paprika, garlic powder, cumin, cayenne, black pepper and salt into the third bowl.
  6. Dredge a piece of chicken first through the arrowroot, shaking off excess. Next, dip the chicken into the egg whites. Lastly, dredge it through the almond flour mixture and place onto the greased wire rack. Repeat for each piece of chicken.
  7. Bake for 20-25 minutes until they are golden brown in color.

Lamb Meatballs over Cauliflower Rice

lamb meatballs

ingredients:

  • 1 pound ground lamb
  • 1 large clove of garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sea salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1 tbsp lemon juice
  • 1-2 tablespoons of avocado or walnut oil

preparation:

Preheat the oven to 400 degrees F.

In a mixing bowl, combine the ground lamb, garlic, oregano, garlic powder, sea salt, and black pepper until the spices are all well incorporated into the meat.

Form the meat into approximately 9-12 meatballs and place into an oven safe dish.

Bake for 20-25 minutes or until the meatballs are cooked all the way through or is just slightly pink in the center.

Drizzle extra virgin olive oil over the meatballs upon serving.

Cauliflower Rice

Ingredients

  • 1 head organic cauliflower
  • sliced organic kale (optional)
  • 1 tablespoon avocado or walnut oil
  • sea salt
  • tumeric (optional)

Instructions

  1. Cut the cauliflower into large pieces: Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets.
  2. Transfer the cauliflower to a food processor: Don’t fill the food processor more than 3/4 full; if necessary, process in two batches.
  3. Pulse the cauliflower until completely broken down: Process the cauliflower in 1-second pulses until it has completely broken down into couscous-sized granules. (Alternatively, grate the florets on the large holes of a box grater.)
  4. Pull out any unprocessed pieces: Some florets or large pieces of cauliflower might remain intact. Pull these out and set them aside. Transfer the cauliflower couscous to another container and re-process any large pieces.
  5. Optional:  add thinly sliced kale into processed cauliflower.
  6. Cooking cauliflower rice: Cooking makes the cauliflower more tender and rice-like. Warm a tablespoon of oil in a large skillet over medium heat. Stir in the cauliflower and sprinkle with a little salt and tumeric. Cover the skillet and cook for 5 to 8 minutes, until tender. Use or serve immediately, or refrigerate the for up to a week.
  • Freezing raw cauliflower couscous: The cauliflower rice can also be sealed in airtight containers or bags and frozen for up to three months. Thaw on the counter for a few minutes before using or cooking.

Roasted Vegetables

peppers

In a small bowl, stir together thyme, rosemary, coconut, avocado, or walnut oil,  sea salt, and pepper (or just oil and salt tastes good). Toss in vegetables until they are coated. Spread evenly on a large roasting pan. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Roast any vegetable you’d like.

Low carb vegetable examples are the sweet peppers shown, mushrooms, cherry tomatoes, onions, garlic, brussel sprouts, broccoli, cauliflower, etc.

Chocolate Pudding

Pudding that’s healthy and low carb!
chocolate pudding
Ingredients
  1. 3 large avocados, soft and ripe
  2. 1/4 cup cacao powder (make sure it’s 100% cacao)
  3. 3-6 tablespoons unsweetened coconut or almond milk
  4. 1 tsp vanilla extract
  5. 2 tsp coconut oil
  6. 1/4 tsp organic stevia power (add more to taste)
Directions
  1. Combine avocado, cacao powder, coconut milk, vanilla, coconut oil and stevia in blender. Blend on high for 1 minute or until smooth.
  2. Refrigerate for 30 minutes
  3. Optional: sprinkle unsweetened shredded coconut on top.

Garlic Spread

  • 1 head garlic, minced (see how to peel garlic quickly below)
  • 1 Tbsp sea salt
  • 1/2 cup fresh lemon juice
  • 1 cup avocado or walnut oil (add more oil if desire a smoother consistency or if the garlic is too strong)

Place the garlic, salt, lemon juice, oil, and oil in a quart-sized jar. Submerge an immersion blender in the mixture to the bottom of the jar. Mix with the blender resting on the bottom of the jar until the ingredients thicken, 1 to 2 minutes. Angle the mixer to pull ingredients from the sides of the jar and lift it toward the top to better combine. Continue blending until the mixture reaches a texture similar to mayonnaise.

*can also use a regular blender but it doesn’t work as well

Lebanese-Garlic-Sauce-from-The-Lemon-Bowl

How to Peel a Head of Garlic in 20 seconds

  1. Give the whole bulb of garlic a good smack on the table to break up the cloves
  2. Put the cloves into a glass jar and screw the lid on tight
  3. Give it a good hard shake for 20 seconds and vuala!  Peeled garlic.

Low Carb Pizza Crust

Cauliflower Pizza Crust

Ingredients:

  • 2 heads organic cauliflower
  • 3 pastured eggs
  • 2 cups shredded raw parmesan (they sell this at Trader Joe’s!)
  • 1 Tbsp Italian seasoning
  • 1 Tbsp sea salt

Directions:

  • Chop cauliflower heads into smaller pieces and pulse in a food processor until it resembles rice.
  • Spread it evenly on a baking sheet and bake at 425 until it becomes fragrant (about 10 minutes)

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  • Squeeze the cauliflower inside the towel to get the liquid out
  • You will be amazed at how much actually wrings out!

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Here is what it looks like all squeezed out

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  • Now add in the rest of the ingredients and mix well with your hands

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  • Spread onto a Silpat lined baking sheet
  • Make sure you spread evenly

cauliflower pizza crust

  • Bake at 425* until it starts to brown on the top, then take it out and flip it
  • Bake an additional 10 minutes

cauliflower pizzas browned

courtesy of http://eatlocalgrown.com/article/14230-cauliflower-crust-pizzas.html/?c=jhe

 

 

Chicken Kabobs

chicken skewers

Chicken Marinade

Ingredients:

juice and grated zest of 1/2 of lime and 1/2 of small orange
1 tablespoon of grated fresh ginger
1 garlic clove, minced
1 green onion- white and light-green parts only, sliced into 1/4-inch rounds.
2 boneless, skinless organic chicken breasts

Method:

Place lime and orange juice, zest, ginger, garlic, and scallion in a small bowl, and whisk to combine. Place chicken in a shallow dish, cover with marinade, turning to completely coat. Transfer to refrigerator, and marinate 1 hour.

 Remove chicken 30 minutes before cooking.

Heat grill, or grill pan over medium-high heat.

Remove chicken from marinade and season with salt and pepper and cut into 2 inch cubes.

Cut chicken into squares and push skewer through alternating chicken pieces with sliced peppers, pineapple, onion, mushrooms, etc.

Grill until completely cooked all the way through.

**Serve with organic brown rice or quinoa and a side salad.