October 11th, 2010
4 comments »
I was in the mood for Indian Curry and found this recipe that sounded pretty amazing. Gave it a shot and I think it turned out great. I doubled the recipe to make extras to pack for lunches.
Low Carb Chicken Curry
Source: Healthy Indulgences
- 1-3 tbsp oil, butter or ghee
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 tbsp curry powder
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1 bay leaf
- 1/2 tsp grated fresh ginger root
- 1/4 tsp sea salt
- 2 skinless, boneless chicken breasts, cut into bite size pieces
- 1 tbsp tomato paste
- 1 cups ricotta cheese (could also substitute plain yogurt or pureed cottage cheese)
- 3/4 cups coconut milk
- 1/2 lime, juiced
- 1/4 tsp cayenne pepper (optional – omit if you don’t like spicy)
- Saute onion until browned and fragrant.
- Add garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sweetener and salt – stir around pan for 2 minutes.
- Use a food processor to puree ricotta cheese (or cottage cheese) with coconut milk and tomato paste.
- Add chicken and coconut milk mixture to pan and bring to boil.
- Turn down the heat, squeeze in the lime juice and simmer 20 minutes.
- Remove the bay leaf and stir in cayenne pepper (if you are using it).
- Finish with more lime juice to taste and serve over riced cauliflower.
Makes 4 servings.
Riced Cauliflower
Source: Healthy Indulgences
- 4 cups fresh grated cauliflower
- 1 tbsp unsalted butter
- 1/2 crumbled chicken bouillon cube
- Grate cauliflower with cheese grater.
- Add butter to pan over medium heat and stir fry cauliflower for 2 minutes.
- Crumble the bouillon cube over the cauliflower during the cooking process.
- Cook until just tender and remove from pan.
Makes 4 servings.
Carb Count:
Chicken Curry = 6 net carbs per serving
Riced Cauliflower = 3 net carbs per serving
September 22nd, 2010
6 comments »
I love mexican food, it’s one my absolute favorites. Being on a low carb diet doesn’t mean you have to give up mexican food, or any other favorite that you might have, you just have to get creative and find alternative ways to make your favorite dishes. Give this one a whirl, you won’t be disappointed.
Instead of regular tortillas, this recipe uses an egg crepe in place of the tortilla. These can be a little tricky to make, but once you get the hang of it, you’ll use them for everything. If you don’t get the hang of it, you can use low carb tortillas, but the carb count will increase accordingly.
Beef Enchiladas
Egg Crepe “Tortillas”
- 6 eggs
- 3 tbsp heavy cream
- Pinch of salt and pepper
- Beat the eggs, cream, salt and pepper until mixed well.
- Spray small frying pan with non-stick cooking spray.
- Once the pan is hot, add small amount of egg mixture, just enough to cover the bottom of the pan.
- These will cook fast, once you can slide a spatula under the crepe, carefully flip over to cook the other side.
- Take crepe out of pan, set aside and repeat for the next one.
Enchilada Filling
- 1 lb ground beef
- 1/2 yellow onion, diced
- 4 ounce can diced green chilies
- 1 tbsp cumin
- Salt and pepper to taste
- 1 1/2 cups enchilada sauce (look for lowest carb count – I used Las Palmas)
- 1 cup cheddar/jack cheese mix.
- Saute the onions until tender then add green chilies, seasonings and ground beef and cook thoroughly. Drain excess liquid as needed.
- Add 1/2 cup of the enchilada sauce and 1/2 cup of the cheese to the beef, mix well.
- Spray a 9 x 13 baking dish with non-stick cooking spray and add in 1/4 cup of the enchilada sauce on the bottom of the dish.
- Take each crepe and add beef mixture, roll and place in baking dish. Continue until all are set.
- Add the rest of the enchilada sauce and cheese over the top of the enchiladas and bake uncovered at 375 degrees for approx. 20 minutes.
- Garnish with sour cream, sliced black olives and green onions and enjoy!
Makes 8 enchiladas.
Carb Count:
1 serving = 3 net carbs
September 6th, 2010
1 comment »
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
- Steam the cauliflower until tender and put in large mixing bowl.
- Separate the hard-boiled egg whites from the yolks.
- Add chopped hard-boiled egg whites, red onion, green onion and celery to mixing bowl with cauliflower.
- Chop up the hard-boiled egg yolks and add the mayonnaise, mustard and seasonings. Mix well.
- Add mayonnaise mixture to the other ingredients and mix well.
Makes approx. 8 servings
Carb Count:
1 serving = 3 net carbs
August 30th, 2010
1 comment »
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
- Preheat the oven to 400 degrees and line a muffin pan with 12 paper baking cups.
- Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese and mix all together.
- Spoon the mixture into the muffin cups and sprinkle each with the remaining Parmesan
- Bake for 30-35 minutes, or until set and golden brown.
- Serve hot or at room temperature.
Makes 12 muffins.
Carb Count:
1 muffin = 4.5 net carbs
August 21st, 2010
1 comment »
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
- Cut the chicken breasts into big chunks.
- Cut the peppers in half and remove the seeds, rinse and then cut into good size pieces.
- 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.
- Brush each skewer with olive oil and season with salt, pepper and italian seasonings.
- Place skewers on a hot grill. About every five minutes, turn skewers to grill on all sides.
- When chicken is cooked through, remove from grill, let rest for a few minutes – then enjoy!
Carb Count:
1 skewer = 4 net carbs
