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Egg “Potato” Salad

September 6th, 2010

Potato Salad

One of the things I really miss on a low carb diet is potato salad. It is especially missed when having the traditional BBQ on a long 3-day weekend. My mom’s potato salad is absolutely delicious, so I decided to experiment and see how it came out using cauliflower instead of potatoes. I was amazed at how delicious this tasted! I’ll be making this again for sure. I’ll have to even try making it for my mom to see what she thinks.

Egg “Potato” Salad

  • 1 head of cauliflower, chopped in small chunks
  • 6 hard boiled eggs
  • 1 cup mayonnaise
  • 1 tsp. yellow mustard
  • 1/4 cup red onion, finely chopped
  • 4 green onions, chopped including most of the green top part
  • 2 celery stalks, diced small
  • Lawry’s Seasoning Salt, to taste
  • Black Pepper, to taste
  1. Steam the cauliflower until tender and put in large mixing bowl.
  2. Separate the hard-boiled egg whites from the yolks.
  3. Add chopped hard-boiled egg whites, red onion, green onion and celery to mixing bowl with cauliflower.
  4. Chop up the hard-boiled egg yolks and add the mayonnaise, mustard and seasonings. Mix well.
  5. Add mayonnaise mixture to the other ingredients and mix well.

Makes approx. 8 servings

Carb Count:
1 serving = 3 net carbs

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Posted in Recipes, Side Dish, Vegetables

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Cottage Cheese Muffins

August 30th, 2010

Sun-dried Tomato Cottage Cheese Muffins

My friend K found this great recipe for these tasty little muffins. These are delicious and perfect when you want to have something other than eggs for breakfast. The original recipe called for a 1/4 cup of flour, but that was eliminated to keep it lower in carbs. You could use soy flour if you feel the need, but we found that it really wasn’t needed.

Sun-dried Tomato Cottage Cheese Muffins
Source: 101 Cookbooks

  • 1 cup plain cottage cheese
  • 3/4 cup parmesan cheese, freshly grated
  • 1 cup almonds, very finely ground
  • 1 teaspoon baking powder
  • 1/4 cup sun-dried tomatoes (in oil), finely chopped
  • 1/4 cup basil, finely chopped
  • 1/4 cup water
  • 4 eggs, lightly beaten
  • 1/2 teaspoon salt
  1. Preheat the oven to 400 degrees and line a muffin pan with 12 paper baking cups.
  2. Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese and mix all together.
  3. Spoon the mixture into the muffin cups and sprinkle each with the remaining Parmesan
  4. Bake for 30-35 minutes, or until set and golden brown.
  5. Serve hot or at room temperature.

Makes 12 muffins.

Carb Count:
1 muffin = 4.5 net carbs

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Posted in Breakfast, Recipes

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Chicken Kabobs

August 21st, 2010

Chicken Kabobs

Looking for something quick, easy and delicious? When it’s hot out, the last thing you want to do is heat up the oven, and in turn, heat up your house. Turn on the grill and throw together some chicken kabobs with your favorite low carb veggies and you’ve got something tasty. Be creative and use whatever veggies that you prefer. Here’s how I made the kabobs this time around.

Grilled Chicken Kabobs

  • 4 boneless chicken breasts
  • Sweet bell peppers (green, yellow, orange or red)
  • 1/4 red onion
  • Salt, to taste
  • Pepper, to taste
  • Italian seasonings, to taste

  1. Cut the chicken breasts into big chunks.
  2. Cut the peppers in half and remove the seeds, rinse and then cut into good size pieces.
  3. Alternate the ingredients onto each of the 4 skewers. If you are using wooden skewers, be sure to soak in water for a good period of time to keep the skewers from burning up on the grill.
  4. Brush each skewer with olive oil and season with salt, pepper and italian seasonings.
  5. Place skewers on a hot grill. About every five minutes, turn skewers to grill on all sides.
  6. When chicken is cooked through, remove from grill, let rest for a few minutes – then enjoy!

Carb Count:
1 skewer = 4 net carbs

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Posted in Chicken, Recipes

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Grilled Artichokes

August 14th, 2010

Grilled Artichokes

I love artichokes! I think they are absolutely delicious and such a treat. After having a grilled artichoke at Bella Bru, I decided that they can’t be that difficult to make, so I gave it a shot and they turned out delicious, so I had to share.

Grilled Artichokes

  1. Prepare the artichokes by cutting off the top and trimming the pointed parts of the leaves.
  2. Fill a pot with water and add a little lemon juice.
  3. Add the artichokes and bring to a boil.
  4. After 45 minutes, the artichokes should be pretty tender. Pull the artichokes out and set aside to cool.
  5. Once the artichokes are cool, cut each artichoke in half and scoop out the choke (the inedible fuzzy-like center).
  6. Brush each side of the artichoke with olive oil and season with salt and pepper.
  7. Place the artichokes on a hot grill face down. After about 5 minutes, flip the artichokes and grill for another 5 minutes. Pull off the grill and enjoy!

Curious about the proper way to eat an artichoke? The Etiquette Scholar gives us the answer.

Carb Count:
1 medium artichoke = 4 net carbs

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Faux Loaded Baked Potatoes

August 9th, 2010

Faux Loaded Baked Potatoes

I found this recipe and I just had to try it. This was absolutely delicious and will be made quite often. This tastes incredible and definitely fills the craving for a loaded baked potato.

Just Like Loaded Baked Potatoes
Source: Helping Hands on RecipeZaar

  • 1 head of cauliflower
  • 1 1/2 cups sour cream
  • 1 cup shredded cheddar cheese
  • 4 green onions
  • 6 slices of bacon (or turkey bacon)
  • salt and pepper
  1. Steam cauliflower until soft and chop into very small pieces. You can also mash it too for a smoother consistency.
  2. Mix the sour cream, 1/2 of the green onions, 1/2 of the cheese, 1/2 of the bacon. Add salt and pepper to taste.
  3. Stir in the chopped or mashed cauliflower.
  4. Place in a baking dish and sprinkle the remaining cheese and bacon on top.
  5. Pre-heat oven to 350 and bake for 20 minutes.
  6. Sprinkle the remaining green onions on top just before serving.

This is one of those recipes that you can experiment with. Add more cheese, more bacon, other toppings… be creative and enjoy!

Makes 4 good sized servings.

Carb Count:
1 serving = 4.45 net carbs

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Posted in Recipes, Vegetables

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