Tag Archives: diabetic friendly recipe

Low Carb Cilantro Lime Dressing

Low Carb Cilantro Lime DressingLow Carb Cilantro Lime DressingLow Carb Cilantro Lime DressingLow Carb Cilantro Lime DressingLow Carb Cilantro Lime Dressing. This is of course delicious on any salad as a dressing but it is also good on tomatoes, avocados, and surprisingly, on strawberries which probably explains why the Strawberry Salsa is so good. It has many of the same flavors.

Not much to talk about here except to say the dressing will last a lot longer in the fridge than it will on your table.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Cilantro Lime Dressing
Print
Ingredients
  1. 2 C Packed Chopped Cilantro
  2. ½ C Olive Oil
  3. 3 T Lime Juice
  4. 2 T Water
  5. 1 T Apple Cider Vinegar
  6. 2 t Just Like Sugar Brown***
  7. 1 t Garlic Paste***
  8. 1 t Dried Oregano
  9. ¼ t Salt
  10. Freshly Ground Black Pepper
Instructions
  1. Put all ingredients in a small processor and process until cilantro is pulverized.
  2. 8 Servings
  3. 129 Calories, 0.3g Protein, 14.2 Fat, 0.7g Carbs, 0.4g Fiber, 0.3g Net Carbs
Notes
  1. Depending on how you use (drizzle) this dressing, it may yield more than 8 servings which is about 2 T per person. This may not seem like a lot but I don't think I used that much on either of the pictures shown.
  2. Refrigeration should solidify you olive oil so take it out before using, stir it, and leave it on the counter for ½ hour or so.
Low Carb Scams https://low-carb-scams.com/

Low Carb Buerre Blanc

Low Carb Buerre BlancLow Carb Buerre BlancLow Carb Buerre BlancLow Carb Buerre Blanc. This is an elegant, spiffy, easy little sauce that goes particularly well with just about any meat depending on the herbs used.  I used tarragon/tarragon vinegar for use on a ribeye but changing to thyme/rosemary makes it good on poultry of any kind or use lemon juice for seafood. Think a steak with a little crab & asparagus. Very simple to make but oh, so flavorful.  Though the recipe may look a bit reminiscent of a Béarnaise, this has no egg yolk.  It instead relies on a touch of heavy cream and the sauce is strained making it smooth as silk. The next time I fix it, it will probably be for a calamari steak and a little goes a long way and if you have leftovers? Put it on your breakfast eggs. Yum.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Buerre Blanc
Print
Ingredients
  1. 3 T Tarragon Vinegar
  2. 3 T White Wine
  3. 2 T Minced Shallots
  4. ¼ C Heavy Cream
  5. 12 T Cold Butter
  6. Salt & White Pepper To Taste When Finished
Instructions
  1. Put shallots, wine, and vinegar in a small saucepan. On very lowest setting reduce, until you have about 2 T liquid left. The idea is to soften the shallots to extract their flavors.
  2. Strain out shallots and (tarragon) & add heavy cream to vinegar mix.
  3. When all is warm, begin adding butter 1 T at a time, mixing until nearly incorporated, then add the next 1 T butter until all butter has been used.
  4. Serve immediately.
  5. 8 Servings
  6. 185 Calories, 0.2g Protein, 20.3g Fat, 0.4g Carbs, 0.0g Fiber, 0.4g Net Carbs
Notes
  1. If you don’t have tarragon vinegar then use white wine vinegar and 1 t dried tarragon.
  2. As you can see if you are keto this is nearly an all fat condiment.
Low Carb Scams https://low-carb-scams.com/

Low Carb Carbalose Flour Dumplings

Low Carb Carbalose Flour DumplingsLow Carb Carbalose Flour Dumplings.  I have had a lot of people over the years who have either Googled or emailed me about low carb carbalose flour dumplings and I really didn’t have a recipe per se except for the dumplings in my Creamy Chicken & Dumplings so I thought I would do a plain version of them just in case you don’t want the herbs/spices.  My personal opinion is that they go quite well with a gravy like Basic Cream Gravy or the Keto Primal Gravy.

Sautéed in a bit of butter? With gravy?  Yep, they make a great side dish to many meals and this is a really easy way to get dumplings for anything you might want them for.  I have a sneaking suspicion these are going to be a big hit and I believe, if you don’t tell anyone, they’ll not know the difference so…Don’t tell.   No, these are NOT, I repeat NOT, made with Carbquik.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** For many other Carbalose Flour Recipes please see the All Things Carbalose informational page.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Carbalose Flour Dumplings
Print
Ingredients
  1. 1 C Carbalose Flour***
  2. ½ t Baking Powder
  3. ¼ t Pepper
  4. ⅛ t Guar Gum
  5. ⅛ t Grated Nutmeg
  6. 2 Eggs
  7. ⅓ C Heavy Cream
  8. ⅓ C Hot Water
  9. 1-1½ t Chicken Base*** (This Is Your Salt).
  10. 2 Drops Liquid Sucralose*** (Only If Flour Tastes Bitter To You And WILL NOT make it sweet).
  11. More Freshly Ground Pepper To Taste
Instructions
  1. Beat eggs.
  2. Mix hot water & Sucralose, add chicken base until dissolved, add to eggs and beat, add heavy cream and mix. Add to dry ingredients and beat until smooth.
  3. Using a two teaspoon scoop (about the size of a small melon baller #100 size scoop) drop dough into water (don't crowd) and cook for about 3-4 minutes or until they are no longer doughy. They will float almost immediately so that is not any indication of doneness. Also if you make them larger they will also need a longer poaching time.
  4. Drain and repeat until all dough is used.
  5. You should get about 32-34 good size dumplings. (About 1-1½” in diameter)
  6. 8 Servings-4 Dumplings Each
  7. 87 Calories, 5.5g Protein, 6.3g Fat, 6.1g Carbs, 3.6g Fiber, 2.5g Net Carbs
Notes
  1. You only see 15 dumplings in the picture because I only made a ½ recipe and...I popped one into my mouth before I got it into my soup. Oops.
Low Carb Scams https://low-carb-scams.com/

Low Carb Cuban Beef

Low Carb Cuban BeefLow Carb Cuban BeefLow Carb Cuban BeefLow Carb Cuban Beef or its Spanish name Ropa Vieja. Cuban Beef is considered by most as the national dish of Cuba and I am imagining it made with pork too.  I know the list of ingredients is long but it goes together very quickly and assuming you have a crock pot it is pretty much a dice, cut, and dump recipe. I do what I call Future Cooking (my meat) so I already have it when I need it for all kinds of things. This is what I did here, it is a bit different than the directions, and the outcome is exactly the same. I would suggest you sear your meat as the end product will be more flavorful but with all the great ingredients it’s flavorful on its own. Since I don’t do rice it is perfect served with some sautéed cauliflower rice.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Cuban Beef
Print
Ingredients
  1. 2-2½ Lbs Thick Cut Chuck Roast
  2. 1 Thinly Sliced Onion
  3. 1 Thinly Sliced Red Pepper (Or Orange Or Green)
  4. 1 Thinly Sliced Yellow Pepper
  5. 2 T Garlic Paste***
  6. 1 T Paprika
  7. 1 T Dried Oregano
  8. 2 t Ground Cumin
  9. ⅛ t Allspice
  10. ⅛ t Ground Clove
  11. 1 t Pepper
  12. ½ C White Wine
  13. 1 C Water (+ More As/If Needed)
  14. 1 T Chicken Base*** (+More To Taste)
  15. 1 Can Small Diced Tomatoes
  16. 2 T Tomato Paste
  17. 2 Bay Leaves
  18. 1 Carrot Split
  19. 1 Stalk Celery Split
  20. 1 C Green Olives
  21. ½ C Roasted Red Peppers
  22. 2 T Capers
  23. 1 Cup Cilantro (Divided)
Instructions
  1. Sear room temperature meat. Set aside.
  2. Slice all vegetables, put into pot, reserving olives, roasted red peppers, capers, and cilantro.
  3. Sprinkle in spices and bay leaves.
  4. Pour in all liquids including tomato paste.
  5. Put meat into pot and cook on high for 3-4 hours or until beef pulls apart.
  6. Remove carrot and celery pieces then add olives, roasted red peppers, capers, ¼ C cilantro and bring to temperature.
  7. Serve either on a plate or in a bowl and garnish with remaining cilantro.
  8. 8 Servings
  9. 403 Calories, 33.2g Protein, 23.8g Fat, 6.6g Carbs, 1.7g Fiber, 4.9g Net Carbs
  10. 6 Servings
  11. 537 Calories, 44.3g Protein, 31.7g Fat, 8.9g Carbs, 2.2g Fiber, 6.7g Net Carbs
Notes
  1. I used pitted Castelvetrano olives because my grocery store sells them on their olive bar but whatever you buy, just be sure you get "pitted" olives.
Low Carb Scams https://low-carb-scams.com/

Low Carb Cauliflower Couscous

Low Carb Cauliflower CouscousLow Carb Cauliflower CouscousLow Carb Cauliflower Couscous.  Don’t think anyone can pinpoint the origins of couscous but it is generally thought to come from the North Western areas of Africa and the Moroccans like to call it their national dish.  I doubt many people make couscous from scratch any more and we all may have had couscous by a company call Near East at some time or another.

Now, a lot of couscous has dried fruits in it because they are predominate to the region. Well, I don’t eat much fruit and dried fruit is mostly just concentrated sugar so I did the next best thing which was to spice it and add nuts.  It is a very easy recipe and can be on your table in about 25-30 minutes. I used slivered almonds and they are totally interchangeable with pine nuts.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Cauliflower Couscous
Print
Ingredients
  1. 1 Head Riced Cauliflower Or About 5-6 C
  2. ¼ C Olive Oil+More If Needed
  3. 1 T Garlic Paste***
  4. 1 T Dried Thyme
  5. 1 T Cumin
  6. ¼ C Lemon Juice
  7. 2 T Za’atar (Garnish)
  8. ¼ C Pine Nuts Or ¼ C Slivered Almonds (Garnish)
  9. ½ T Sumac (Garnish)
  10. ½ t Salt
  11. ¼ t Pepper
Instructions
  1. Toast nuts in a dry pan until beginning to brown in spots.
  2. In large skillet heat and mix olive oil, garlic, thyme, and cumin.
  3. Add room temperature riced cauliflower and sauté until turning a light golden brown. You only need to stir every once in a while.
  4. Drizzle lemon juice over cauliflower, sprinkle with salt & pepper and give it one last good mixing.
  5. Put cauliflower in serving bowl, sprinkle with sumac, then za'atar and (Aleppo pepper flakes if using) and top with toasted nuts.
  6. Garnish with cilantro if wanted.
  7. 6 Servings
  8. 176 Calories, 2.7g Protein, 15.0g Fat, 6.9g Carbs, 2.6g Fiber, 4.3g Net Carbs
Notes
  1. Pine nuts would be indigenous to the dish but are expensive and I think toasted slivered almonds are a really good sub.
  2. I also used Aleppo pepper flakes because it adds a bit of wonderful zing but is not necessary.
  3. Heavenly.
Low Carb Scams https://low-carb-scams.com/

Low Carb Cucumber Lime Mignonette

Low Carb Cucumber Lime MignonetteLow Carb Cucumber Lime MignonetteLow Carb Cucumber Lime MignonetteLow Carb Cucumber Lime MignonetteLow Carb Cucumber Lime MignonetteLow Carb Cucumber Lime MignonetteLow Carb Cucumber Lime Mignonette.  This low carb Cucumber Lime Mignonette is good with pretty much any seafood.  If you like raw oysters, and I do, it is perfect doused on them.  The second time I made it, and when I was sure I liked the balance, I did it with a flash-fried calamari steak, hence the picture.  I know it’s good on shrimp but I didn’t take pictures so the next time….and now done.  I most often do not eat oysters at home as they are such a treat on the rare occasion that I eat out, but I will now buy some soon, just to pig out on them.  I have had some really good mignonettes and I have also had some pretty tasteless ones so you will have to decide which you think this is.  There’s a Bonus:  It also makes a fabulous salad dressing with the addition of olive oil.  You can’t see much of it but you sure will taste it.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Cucumber Lime Mignonette
Print
Ingredients
  1. 3 T SugarFree Rice Vinegar
  2. 2 T Fish Sauce
  3. 1 T Lime Juice
  4. ¼ C Minced Cucumber
  5. ¼ C Minced Purple Onion (Or Shallots Are Great Too)
  6. 2 T Minced Jalapeno Pepper
  7. 2 T Just Like Sugar Brown***
  8. 1 T Jalapeno Juice
  9. 1½ t Garlic Paste***
  10. Freshly Ground Pepper If Desired
Instructions
  1. In small bowl mix all liquid ingredients then add garlic and Just Like Sugar Brown.
  2. Mince all appropriate veggies and add to liquids.
  3. Refrigerate for at least several hours.
  4. 6 Servings
  5. 6 Calories, .4g Protein, 0.0g Fat, 1.1g Carbs, 0.1g Fiber, 1.0g Net Carbs
  6. 8 Servings
  7. 4 Calories, .3g Protein, 0.0g Fat, 0.8g Carbs, 0.1g Fiber, 0.7g Net Carbs
Notes
  1. You are probably going to find yourself slurping any leftovers.
  2. The first time I made this I peeled the cucumber and the second time I did not. Do as you wish but it is much prettier with the peel left on. (See Pictures)
Low Carb Scams https://low-carb-scams.com/

Low Carb Za’atar Sumac Eggplant

Low Carb Za'atar Sumac EggplantLow Carb Za'atar Sumac EggplantLow Carb Za'atar Sumac EggplantLow Carb Za'atar Sumac EggplantLow Carb Za’atar Sumac Eggplant.  I love eggplant…any way I can get it.  I might guess, in some fashion or another I buy 2-3 lbs of eggplant a week and often just cube and sauté it in olive oil, and it is why you see it as a side dish on many of my dinner plates.  Both za’atar and sumac are readily available on the internet and always, always in a Middle-Eastern grocery store.  I use what’s called an “Aleppo” blend za’atar but the BIGGEST thing to look for is that it does not have wheat in it.  Wheat is only a filler, is not original, and definitely not needed. There is what’s called “green za’atar and for what ever it’s worth I don’t like it.  There are nearly as many za’atars as there are cooks in the Mid-East because it is served at every meal in some fashion or another and every woman has her own secret recipe. The Za’atar I use is pictured below.

You can dip vegetables, olives, and bread in it, you can sprinkle it atop labne, in dips (hummus) and it goes as well with meats and baked vegetables etc.  I use it liberally with my Lemon Chicken With Sumac & Za’atar. and it divine sprinkled on soups like Eggplant Soup and African Peanut Soup.  Anyway, I believe after you have gotten and had some of it you might wonder how you ever did without it.  Those bright red dots you see on the finished eggplant are Aleppo pepper flakes and again, now that I have them I put them on a LOT. OF. STUFF.  Oh, and one other thing.  You can see that the eggplant is cross-hatched so that each little diamond is its own succulent bite.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Za'atar Sumac Eggplant
Print
Ingredients
  1. 2 Smallish Eggplants
  2. 6 T Olive Oil + More As/If Needed
  3. 2 T Za’atar +More To Taste
  4. 2 t Sumac
Instructions
  1. Preheat oven to 425°.
  2. Without trimming ends cut eggplants in half.
  3. With small paring knife and without cutting the side skin, make 1” crosshatch marks to bottom, again without cutting into skin bottom.
  4. Put olive oil into a small bowl and brush onto each eggplant half.
  5. Sprinkle ½ t sumac on each half.
  6. Sprinkle ½ T Za’atar on each half + more if wanted.
  7. Place on foil lined pan and bake about 30-35 minutes or until tender.
  8. 4 Servings
  9. 220 Calories, 1.3g Protein, 21.2g Fat, 7.8g Carbs, 3.1g Fiber, 4.7g Net Carbs
Low Carb Scams https://low-carb-scams.com/

Low Carb Garlic Mint Snow Peas

Low Carb Garlic Mint Snow PeasLow Carb Garlic Mint Snow PeasLow Carb Garlic Mint Snow Peas.  These could not be much easier but they do pack a great flavor punch and slivered on the diagonal they cook very quickly.  I left these plain Jane but with the addition of a number of things you can change the flavor significantly.  Add a splash of tamari or fish sauce or maybe just something you have and like.  And if you happen to have Pili Nuts they are a great replacement for pine nuts with the same buttery high fat content.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Garlic Mint Snow Peas
Print
Ingredients
  1. 4 C Snow Peas
  2. 3 T Olive Oil
  3. 3 T Pine Nuts
  4. 1 T Crushed Garlic***
  5. 1 T Dried Mint
  6. Salt To Taste
Instructions
  1. Sliver snow peas on the bias.
  2. Add olive oil & garlic to hot pan, stir to mix and immediately add snow peas & pine nuts.
  3. Fry until beginning to brown.
  4. Plate or place in serving bowl, sprinkle with mint and salt to taste.
  5. 4 Servings
  6. 163 Calories, 3.0g Protein, 15.1g Fat, 6.6g Carbs, 2.3g Fiber, 4.3g Net Carbs
Low Carb Scams https://low-carb-scams.com/

Low Carb Cowboy Butter

Low Carb Cowboy ButterLow Carb Cowboy ButterLow Carb Cowboy Butter. There are days, and I mean many of them, that I can barely wait to have dinner, and eating anything with this low carb cowboy butter sauce is one of them. It should not be hard to imagine how good this sauce is.  All you have to do is look at the ingredients and let’s face it, butter and garlic are good on a brick but it really will go with about anything you want to dip into it.  Vegetables, breads, steak, chicken, seafood…I used chicken tenders for this go-round but um, you really can’t beat a great steak. Everything about this sauce is appealing.  Ingredients are not so different than a complex compound butter but a heck of a lot easier to fix.  No molding the butter or rolling it is film and waiting for it to get firm enough to slice.  This is pretty immediate gratification.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Cowboy Butter
Print
Ingredients
  1. 6 T Butter
  2. 2 T Crushed Garlic***
  3. 1 T Dijon Mustard
  4. ⅛ t Cayenne Pepper
  5. ¼ t Paprika
  6. 1 T Dried Parsley
  7. 1 T Dried Chives
  8. 1 t Dried Thyme
  9. ¼ t Red Pepper Flakes
  10. ¼ t Salt
  11. ¼ t Pepper
  12. 1 T Lemon Juice (Only For Seafood)
Instructions
  1. Slightly melt butter.
  2. Add all ingredients to a small bowl and mix well.
  3. Serve in small individual dipping bowls.
  4. 4 Servings
  5. 166 Calories, 0.5g Protein, 17.3g Fat, 1.7g Carbs, 0.2g Fiber, 1.5g Net Carbs
Notes
  1. I serve this just barely warmed so most of it will stick to the food I am dipping into it.
  2. Add ½ T lemon if serving with fish.
  3. Yes, you can also just spoon it on before service.
Low Carb Scams https://low-carb-scams.com/

Low Carb Pecan Maple Brandy Bars

Low Carb Pecan Maple Brandy BarsLow Carb Pecan Maple Brandy BarsLow Carb Pecan Maple Brandy Bars.  I doubt you can truly get good perspective on the size (I did a 12 cut) of these Pecan Maple Brandy Bars but the taste? Holy Moly Batman, to die for.  I am getting sick of ruining my dinners.  Certainly one of the things we as bloggers need to do it taste a new recipe and for some reason, which probably has to do more with my prefrontal cortex, I am unable to wait until after my dinner to try a dessert.  Come on, I am 71 years old and I’m still acting like a child but I do have to say that most times it’s worth it and this was one of the times. A touch of brandy, a touch of maple and ooh la la.  They are enough to make you dance in the streets. Sheesh, I have 60 lowcarb, keto, and paleo dessert recipes on this site and I have had a lot of good high carby desserts in my time but, these low carb pecan maple brandy bars have gone to the top of my favorites list.  Oozy, gooey, goodness.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Pecan Maple Brandy Bars
Print
Crust
  1. 2¼ C Almond Flour
  2. ¾ C Ground Pecans
  3. ½ C Just Like Sugar Brown***
  4. ¾ C Melted Butter
Filling
  1. 2 Eggs
  2. ¾ C Just Like Sugar Brown***
  3. ½ C Melted Butter
  4. ¼ C SugarFree Maple Syrup***
  5. 2 T Heavy Cream
  6. 1 t Vanilla Extract
  7. 2 T Brandy
  8. 1¼ C Chopped Pecans
Crust
  1. Preheat oven to 350˚.
  2. Mix all ingredients and press well into an 8"x8” cake pan.
  3. Blind bake crust 12-15 minutes and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn just ever so slightly brown. If it has puffed up again knock it back down.
  4. Leave oven on.
Filling
  1. Add eggs, Just Like Sugar Brown, syrup, melted butter, vanilla to medium bowl & beat until smooth.
  2. Add heavy cream & brandy, and mix thoroughly.
  3. Fold in nuts, pour into pan, and bake for 25-30 minutes. Bars will puff up and then fall when removed from the oven and should just giggle ever so slightly in the center.
  4. Put on rack and cool completely.
  5. For the very best results cover and refrigerate for at least 4-5 hours as the bars will get really chewy, thick and dense.
  6. 16 Servings
  7. 325 Calories, 5.5g Protein, 33.0g Fat, 5.3g Carbs, 2.9g Fiber, 2.4g Net Carbs
  8. 12 Servings
  9. 433 Calories, 7.3g Protein, 43.9g Fat, 7.0g Carbs, 3.9g Fiber, 3.1g Net Carbs
Notes
  1. Bars are as chewy and dense as the best brownie you have ever eaten.
  2. Absolutely no need to grease pan as the crust has so much butter in it. The bars will come out slicker than a whistle.
Low Carb Scams https://low-carb-scams.com/

Low Carb Smoky Eggplant Dip

Low Carb Smoky Eggplant DipLow Carb Smoky Eggplant DipLow Carb Smoky Eggplant Dip.  We all pretty much know about the famous eggplant dip Baba Ganoush but this is a horse of a different color and just as healthy as its cousin.  Interesting in that it has many of the same components but tastes completely differently.  An eggplant dip would normally be smeared around on a plate and served with veggies and with pita or many of the specialty breads made in the Middle East.  I have shown it both with veggies and kalamata olives not only because they are traditional, but they are all also low carb. If you happen to make my Naan Flat Bread it is can also be another perfect low carb accompaniment.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Smoky Eggplant Dip
Print
Ingredients
  1. ½ C Baked Drained & Mashed Eggplant (About 1 Small)
  2. ½ C Labne (Sour Cream Or Yogurt Work Well Too)
  3. 2 T Lemon Juice
  4. 1 T Grated Shallot (Onion)
  5. ½ t Liquid Smoke
  6. ½ t Salt
  7. ¼ t Pepper
  8. ¼ t Crushed Garlic***
  9. 2-3 T Olive Oil For Drizzling
  10. 2 t Dried Mint (Garnish)
Instructions
  1. Bake, drain, and mash eggplant. Put into small bowl and mix in rest of ingredients except olive oil and mint.
  2. Put onto plate, drizzle with olive oil and garnish with mint.
  3. Serve vegetables, olives, and (bread) for scooping.
  4. 6 Servings
  5. 89 Calories, 1.0g Protein, 8.7g Fat, 2.8g Carbs, .7g Fiber, 2.1g Net Carbs
Notes
  1. To make this easier you can also buy jarred already cooked eggplant. A friend gave a large jar of it to me, I used it for this recipe, and I have to say it was quite good. I will probably use the rest of it for my eggplant soup.
  2. If using whole eggplant and once it is baked, I prop up the pan, split the eggplant on one side from top to bottom, let it cool a bit and then with a fork try to push out as much of the juice as I can.
  3. Recipe easily doubles.
  4. You can use minced onion instead of grated but you will not get the flavor or the smooth consistency it should have.
  5. I didn't want to overwhelm the look of the dish but I am positive, and if you have it, that za'atar would be spectacular sprinkled on the final plate.
Low Carb Scams https://low-carb-scams.com/

Low Carb Shrimp & Grits

Low Carb Shrimp & GritsLow Carb Shrimp & Grits.  Shrimp and grits began as a simple low country southern  dish.  Shrimp was plentiful and so was hominy. It has been refined over the years and has now become a staple on Southern tables and restaurants everywhere but really took off in the mid 1980’s when Chef Bill Neal brought it to new heights.  Mine is no different and only a reminder that there are low carb versions of almost anything.  I have to say that I just happen to like my own low carb version best.  We (at least I) pretty much eat low carb shrimp & grits for dinner but it was originally eaten as a big hearty breakfast before going out to a day of fishing.  It make’s sense to use the bacon grease instead of draining it and then using seed oil and in fact I have not had a seed oil in my house for 9 years and it makes me sick to think I, like most everyone, believed the poison for so many years.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am not sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Shrimp & Grits
Print
Ingredients
  1. 1 Lb Large Shelled Shrimp
  2. 1 Head Riced Cauliflower
  3. ½ Lb Bacon
  4. ½ C Minced Onions
  5. 4 Oz Shredded Cheddar Cheese
  6. ¼ C Heavy Cream
  7. Water To Consistency
  8. 2 T Lemon Juice
  9. 2 t Crushed Garlic***
  10. 2 t Chicken Base***
  11. ¼ C Green Onion Tops
  12. Salt & Pepper Only If Needed
  13. Old Bay (Optional & I Did Not Use It)
  14. Parmesan Cheese (Optional & I Did Not Use It)
Instructions
  1. Cut bacon into small pieces & cook to render fat. Leaving fat in pan, remove bacon & set aside.
  2. Remove enough fat (2-3 T) to a separate skillet to sauté shrimp.
  3. Add onion to remaining fat and cook until translucent then add in cauliflower, heavy cream, chicken base, and bacon & cook until tender. (5-6-7 minutes).
  4. Remove from heat, blend in cheese and add enough water, if needed, to bring to creamy consistency.
  5. Sauté shrimp in bacon fat, adding crushed garlic and lemon juice.
  6. Put grits into bowl, arrange shrimp and sprinkle with green onions.
  7. 4 Servings
  8. 582 Calories, 41.8g Protein, 40.5g Fat, 12.7g Carbs, 4.4g Fiber, 8.3g Net Carbs
Low Carb Scams https://low-carb-scams.com/

Low Carb Broccoli & Thai Peanut Sauce

Low Carb Broccoli & Thai Peanut SauceLow Carb Broccoli & Thai Peanut SauceLow Carb Broccoli & Thai Peanut Sauce. Not really sure how to describe the flavors of this fabulous dish except to say…well…it’s fabulous. No, not some ole limpy, watery, broccoli but charred broccoli.  I love charred broccoli as in Broccoli With Brown Butter Fish Sauce and probably just about any other way someone would serve it to me, and broccoli with a piquant peanut sauce is over the top and here is yet another Sweeter Spicier Thai Peanut Sauce.

I wouldn’t want you to think that broccoli is the only thing you can use this Thai peanut sauce on because that wouldn’t be true.  It is wonderful on sautéed eggplant and as a salad dressing on boiled mung bean sprouts with other Asian vegetables.  And I am sure you will come up with many other ways to use it.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Broccoli & (Another) Thai Peanut Sauce
Print
Ingredients
  1. 1½ Lbs Fresh Broccoli
  2. 3 T Olive Oil
  3. 2 T Smooth Peanut Butter
  4. 2 T Coconut Milk
  5. ½ T Tamari
  6. ½ T SugarFree Rice Wine Vinegar
  7. ½ T Just Like Sugar Brown***
  8. 1 t Fish Sauce
  9. 1 t Lime Juice
  10. ½ t Crushed Garlic***
  11. ⅛ t Crushed Red Pepper
  12. ¼ C Crushed Peanuts (Garnish)
Instructions
  1. Preheat oven to 500°
  2. Cut broccoli into bite-size spears and yes, the stems too. (Not the woody stuff but at least 4”-5”)
  3. Line a baking pan with foil, add broccoli, drizzle with olive oil, and toss well.
  4. Put into oven and cook about 20 minutes or until they are darkened and charred.
  5. Meanwhile mix rest of ingredients except peanuts into a thin slurry. If too thick add water 1 t at a time.
  6. Put into serving bowl, drizzle with peanut sauce, and sprinkle with crushed peanuts.
  7. 4 Servings
  8. 234 Calories, 8.8g Protein, 18.8g Fat, 12.3g Carbs, 6.1g Fiber, 6.2g Net Carbs
Notes
  1. I don’t buy great big whole heads of broccoli as any grocery store selling it this way is cheating and charging you for what should be THEIR wastage-not yours.
Low Carb Scams https://low-carb-scams.com/

Low Carb Carbalose Flour Scones

Low Carb Carbalose Flour SconesLow Carb Carbalose Flour SconesLow Carb Carbalose Flour Scones.  I once did the overnight shift (1:00am-9:00am) working for a catering company/restaurant as one of two bakers.  I absolutely loved the job as I was by myself until 6:00am.  It was quiet and I could just work at my own (then) frenetic pace.  One of the many things I made, and mostly for the restaurant, was scones and during my stint there, I made 1,000’s of them. Great big whoppers. Not sure if I have made any since then but I had someone ask me if I had a recipe and I had to tell her no so…I thought I would put one out.  I mostly made fruit scones but you can do that yourself if you wish.  This is just a basic low carb Carbalose Flour Scones recipe and I have to say, they are good warmed, slathered with butter along with a good cup of afternoon coffee or tea.  I personally do not eat afternoon anything except dinner but these were pretty tempting and um, I broke down and ate two of them-thus ruining my dinner plans.  Remember I’m pretty old and simply can’t eat as much as I used to.  I added almonds and a little almond extract but the recipe can be made plain or with any of your own additions.  A little sugarfree raspberry jam?  Oh yeah, and everybody knows raspberries and almonds are a marriage made in foodie heaven. Of course in my haste to eat them…I forgot I even had the raspberry jam but…there will be a next time.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use***

For many other Carbalose Flour Recipes please see All Things Carbalose informational page.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Carbalose Flour Scones
Print
Ingredients
  1. 1 C Carbalose Flour***
  2. 2 T Just Like Sugar Brown***
  3. 2 T Crushed Sliced Almonds
  4. 2 t Baking Powder
  5. ¼ t Nutmeg (Or Mace)
  6. 3 T Cold Butter Cut Into Small Chunks
  7. 1 Eggs
  8. 2 Drops EZ-Sweetz Liquid Sucralose***
  9. ¼ C Sour Cream
  10. 2 T Heavy Cream
  11. ¼ t Almond Extract
  12. ½ t Vanilla Extract
Instructions
  1. Preheat the oven to 375°F.
  2. In a large bowl, whisk together the flour, salt, sugar, nutmeg, and baking powder.
  3. Work in the butter, using your fingers, a fork, or a pastry blender.
  4. In a smaller bowl, whisk eggs, sour cream, heavy cream, Sucralose and extracts.
  5. Stir the wet ingredients into the dry ingredients & mix well.
  6. Using a 3 T or #24 scoop, place 6 evenly sized scones on a baking pan.
  7. Bake the scones for 20 minutes, until they're light golden brown.
  8. Allow to cool slightly.
  9. Serve warm, or at room temperature and yes, they can be frozen.
  10. 6 Servings
  11. 165 Calories, 7.0g Protein, 13.3g Fat, 9.3g Carbs, 5.2g Fiber, 4.1g Net Carbs
Low Carb Scams https://low-carb-scams.com/

Low Carb Kugelis

Low Carb KugelisLow Carb KugelisLow Carb KugelisLow Carb Kugelis. The only question here is:  Do you like bacon? This is an old Lithuanian/Polish dish and is probably made differently by as many people as there are who make it.  Originally a peasant dish made with bacon, grated potatoes, and onions with lots of eggs and milk, it is still made (mostly) the same way today.  Yes, I have onions in mine but have subbed daikon radish for the high carby potatoes and heavy cream for milk and in one word it…is…delicious.  With the invention of some modern appliances like a food processor this is pretty easy to make, it makes a lot and I think I know why.  Way back when as mostly people lived on farms and had lots of little mouths to feed, Kugelis could feed a small army of (children) farm workers and…all the ingredients were not only inexpensive, they were readily available on any farm.  I can’t imagine this this but the women grated the potatoes and the onions on the smallest holes on probably what was some really old grater.  It will look like a pudding before you cook it but rest assured it is not after it has baked.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Kugelis
Print
Ingredients
  1. 2 Lbs Daikon Radish (Or About 8 Cups Shredded)
  2. 1 Lb Bacon
  3. 1 Medium Grated Onion (Shallots)
  4. 6 T Melted Butter
  5. 8 Beaten Eggs
  6. ½ C Heavy Cream
  7. 1 T Flaxseed Meal
  8. 1 T Ground Chia Seeds
  9. 2 t Salt
  10. 1 t Pepper
  11. ½ t Nutmeg (Optional But Good)
  12. Sour Cream (Garnish)
  13. Green Onion Tops (Garnish)
Instructions
  1. Preheat the oven to 350°.
  2. Sauté the bacon leaving all fat in pan. Crumble cooled bacon and put into a large bowl.
  3. Grate onion in processor on smallest grate possible. Add to bacon.
  4. Peel, grate, & rinse daikon radish squeezing out all excess water. Add to bowl.
  5. Add melted butter & bacon fat to bowl.
  6. Add heavy cream, rest of ingredients and mix well.
  7. Pour into ungreased 10”x10” or 9”x13” pan and bake for 50-60 minutes.
  8. 12 Servings
  9. 284 Calories, 10.4g Protein, 24.2g Fat, 4.8g Carbs, 2.0g Fiber, 2.8g Net Carbs
Notes
  1. If you don’t have a small hole grater then process by pulsing for 3-4 seconds twice which ought to get you what you want for texture.
  2. Wait until you smell your kitchen as this cooks…unbelievable.
Low Carb Scams https://low-carb-scams.com/

Low Carb Bacon Thyme Cauliflower Rice

Low Carb Thyme Bacon Cauliflower RiceLow Carb Thyme Bacon Cauliflower RiceLow Carb Bacon Thyme Cauliflower Rice.  I just kinda threw this together on a Sunday afternoon and it was so good I decided to post it.  You can see from the ingredients picture how simple it is.  I was originally going to use that olive oil along with the bacon grease but since I had some duck fat left over from a duck breast I did the other day, I used it instead.  Sometimes just a little of this and a little of that gives you something really good to eat.  Try it sometime. It can be rewarding and fun.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Bacon Thyme Cauliflower Rice
Print
Ingredients
  1. 1 Medium Head Riced Cauliflower (Always Include The Core) (About 4-5 C)
  2. 2 Thinly Sliced Shallots (Or Medium Onion)
  3. ½ Lb Bacon
  4. 2 T Olive Oil
  5. 2 t Dried Thyme
  6. Salt & Pepper To Taste
Instructions
  1. Fry bacon reserving fat in the pan.
  2. Crumble bacon and set aside.
  3. Turn down heat, add shallots & thyme and cook to translucent. Set aside.
  4. Turn up heat to medium, add olive oil to remaining bacon grease, add cauliflower and fry until beginning to brown.
  5. Add back bacon and shallots and heat to temperature.
  6. Add salt & pepper to taste.
  7. 6 Servings
  8. 149 Calories, 7.3g Protein, 11.5g Fat, 6.0g Carbs, 2.6g Fiber, 4.4g Net Carbs
Notes
  1. I don't know about you but if you buy your cauliflower already riced, and I do not, this is about as simple as it gets.
Low Carb Scams https://low-carb-scams.com/

Low Carb Crustless Mushroom Pie

Low Carb Crustless Mushroom PieLow Carb Crustless Mushroom PieLow Carb Crustless Mushroom PieLow Carb Crustless Mushroom PieLow Carb Crustless Mushroom Pie.  There is no doubt that I love mushrooms and they are used in many recipes throughout this site but this recipe is over the top and filled with them so if you  like mushrooms, this is for you.  The dried porcini mushrooms and dust that I use are from right here is Oregon at Pistol River Mushrooms and again, I use both is many recipes.  If you have never used porcini dust it a flavor punch like no other and is umami on steroids.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Crustless Mushroom Pie
Print
Ingredients
  1. Crustless Mushroom Pie
  2. 1 Lb Portobello Mushrooms (About 3)
  3. ½ Lb Button Mushrooms
  4. 2 Oz Dried Porcini Mushrooms***
  5. 2 Oz Dried Trumpet Mushrooms
  6. Hot Water To Hydrate Dried Mushrooms
  7. 4 Oz Squeezed Spinach
  8. 1 Medium Onion
  9. ¼ C Olive Oil
  10. 2 T Butter
  11. 8 Oz Shredded (Grated) Gruyere Cheese
  12. 3 Beaten Eggs
  13. 1½ C 40% Heavy Cream
  14. ½ t Porcini Dust***
  15. 1 T Sherry
  16. 1 t Salt
  17. ½ t Pepper
  18. ½ t Dried Thyme
  19. ½ t Nutmeg
Instructions
  1. Preheat oven to 350°.
  2. Mix dried mushrooms and add just barely enough very hot water to moisten them.
  3. Clean gills out of portobello mushrooms. Slice into very small pieces. Set aside.
  4. Slice button mushrooms, add portobellos and chop vigorously into very small pieces. This can also be done by pulsing in a food processor. You do not want it pulverized but you do want it chopped pretty finely.
  5. Add 3 T olive oil to medium high large pan and cook mushrooms until they just begin to brown. After cooking you should end up with about two cups of mushrooms. You may have to cook these in two batches. Set aside.
  6. Finely chop onion, turn down heat, add 1 T butter to pan and slowly cook onion to just beginning to caramelize.
  7. Grate Cheese.
  8. In medium mixing bowl add beaten eggs, sherry, thyme, porcini dust, salt & pepper, nutmeg, heavy cream, and mix well.
  9. Liberally butter dish glass pie pan with 1 T butter.
  10. Sprinkle onions on bottom, then spinach, ½ cheese, all the mushrooms, ½ cheese again, and slowly pour cream mixture over all.
  11. Put into oven for 15 minutes then turn oven down to 325° and cook additional 20-25 minutes or until pie is finished cooking and has just begun to brown on top.
  12. Put on counter until well cooled. It needs to be cool to cut. If you are in a hurry no problem, but it will begin to run.
  13. 8 Servings
  14. 408 Calories, 12.4g Protein, 36.2g Fat, 4.6g Carbs, 1.6g Fiber, 3.0g Net Carbs
  15. 6 Servings
  16. 545 Calories, 16.5g Protein, 38.6g Fat, 6.1g Carbs, 2.1g Fiber, 4.0g Net Carbs
Notes
  1. The idea of the mushrooms is to end up with 2 full cooked cups. It doesn't really matter what kind you use but of course the different varieties add a more complex overall flavor and the porcini are a kiss from heaven.
Low Carb Scams https://low-carb-scams.com/

Low Carb Asian Slaw

Low Carb Asian SlawLow Carb Asian SlawLow Carb Asian SlawLow Carb Asian Slaw.  I have become so fond of eating low carb Asian food of any kind that this low carb Asian Slaw is a natural addition to my repertoire.  It is as beautiful and easy as it is tasty.  Napa (Chinese) cabbage is traditional but I think, if you wanted, you could use a lot of other greens and for me Bok Choy comes to mind as it is now my go to lettuce unless…I am doing a specialty salad like the Parmesan Artichoke Heart Shrimp Salad or the very famous Canlis Salad.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Asian Slaw
Print
Ingredients
  1. 3 C Shredded Chinese (Napa) Lettuce
  2. 1 C Shredded Jicama
  3. 1 C Shredded Daikon Radish
  4. 1 C Slivered Snow Peas (On The Bias)
  5. 1 C Slivered Red Pepper
  6. 1 C Slivered Purple Onion (Or Shallots)
  7. 1 C Boiled Sprouts (Drained Well And Cooled To Cold)
  8. 1 C Finely Chopped Cilantro
  9. ½ C Green Onion Tops
  10. 3 T Tamari
  11. 2 T Rice Wine Vinegar
  12. 2 T Lime Juice
  13. 4 t Just Like Sugar Brown***
  14. 2 t Ginger
  15. 2 t Crushed Garlic***
  16. 2 t Fish Sauce (Optional But Really Good)
  17. 2 t Dried Mint (Again, Optional But Really Good)
  18. 2 t Sesame Seeds
Instructions
  1. Combine all vegetables in a large bowl.
  2. Mix rest of ingredients except sesame seeds in a small bowl and add to vegetables.
  3. Toss well and refrigerate for at least 30 minutes.
  4. Toss again.
  5. Put into a large serving bowl and sprinkle with sesame seeds.
  6. 8 Servings
  7. 37 Calories, 2.3g Protein, 0.2g Fat, 7.3g Carbs, 2.4g Fiber, 4.9g Net Carbs
Notes
  1. If you think it seems dry, it is not. It will get juicier as it sits and the vegetables wilt a bit.
Low Carb Scams https://low-carb-scams.com/

Low Carb Pancetta Sprouts

Low Carb Pancetta SproutsLow Carb Pancetta SproutsLow Carb Pancetta Sprouts.  I have a friend whose birthday is the same day as mine and as a treat, I took her to The LaurelHurst Market for dinner.  Along with the birthday stuff they gave me, I also purchased ¼ lb of pancetta and some of their Chicken Liver Paté.  I think mine is better but theirs was just starring me in the face, begging me to buy some…so I did.  The paté and birthday bacon are long gone but I stuck the pancetta in the freezer.  I pretty much always have boiled mung bean sprouts in the fridge as I eat them in different ways as a side dish 3-4 times a week.  So just to do something a little differently I decided to do a pot-load of garlic with my pancetta and some of the sprouts.  Wow was it good.  It was so good, I decided to post a recipe with it.  Here are some of the other things I do with sprouts and these do not count the sauces I put on them or adding to salads.  Puttanesca Over Mung Bean SproutsMung Bean Sprouts Carbonara, and Chicken Parmesan Over Sprouts.  Sprouts are a terrific substitute for high carby pasta and can be used in most any of your pasta recipes, and the most ridiculous part of all this is that the recipe has a measly three ingredients.  Yup, that’s just three. Actually, four If you count the pepper.

With all that said, if you can’t find pancetta, bacon makes a good stand-in so don’t not make this because you can’t find or get pancetta.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Pancetta Sprouts
Print
Ingredients
  1. ½ Lb Pancetta (Or Bacon)
  2. 1 Lb Boiled Sprouts
  3. 2 T Crushed Garlic***
  4. Freshly Ground Pepper
Instructions
  1. Bring large pot of water to a boil, dump in sprouts, turn to simmer and cook for 4-5 minutes.
  2. Drain sprouts well.
  3. Sauté pancetta until just beginning to crisp. DO NOT drain fat.
  4. Add garlic, sauté 1 minute, and add in drained sprouts to heat.
  5. Serve with lots of freshly ground pepper.
  6. 4 Servings
  7. 270 Calories, 12.7 Protein, 22.1g Fat, 6.2g Carbs, 1.1g Fiber, 5.1g Net Carbs
Low Carb Scams https://low-carb-scams.com/

Low Carb Butter Pecan Mousse

Low Carb Pumpkin Pecan MousseLow Carb Pumpkin Pecan MousseLow Carb Pumpkin Pecan Mousse

Low Carb Butter Pecan MousseLow Carb Butter Pecan Mousse.  If you like butter pecan ice cream you are going to love this low carb butter pecan mousse. Let’s face it, just about every can of anything available today is not the right size anymore for many traditional recipes.  A can of pumpkin that used to be 16 oz. is now 15 oz. and the next thing you know they will be 14 or 14½ oz.  Certainly the larger cans are even worse.  Instead of doubling 15 oz. they are only…29 oz.  Yikes, what the heck do you do with the leftovers after making a Crustless Cream Cheese Pumpkin Pie?  Well, my answer is to make this Low Carb Butter Pecan Mousse.  It has virtually no carbs and is delicious.

When I was a little girl my favorite ice cream flavor was butter pecan.  I don’t really know that it was my favorite but it was what my dad ate and I wanted to be just like my dad. If the truth be known, and sometimes it is hard to tell it, when I whipped up this little dandy…I forget to throw in the spices and guess what…I didn’t even notice it until I was looking at my handwritten list.  And you what else?  It is absolutely delicious without them and without the spices, but with the Sugar-Free Maple Syrup it actually looks and tastes (at least to me) just like butter pecan ice cream.  If you believe in divine intervention, this is one of those times. So, the spices, put ‘em in or leave ‘em out, no biggie.  From the time I started this until I put into the glass containers was about 20 minutes.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Butter Pecan Mousse
Print
Ingredients
  1. ¾ C Left-Over Pumpkin Purée
  2. 6 Oz Softened Cream Cheese
  3. ¼ C Sour Cream
  4. ¼ C Just Like Sugar Brown***
  5. ½ C Heavy Whipping Cream
  6. ¼ t Vanilla Extract
  7. 3 Drops EZSweetz***
  8. ¾ C Toasted Pecans
  9. SugarFree Maple Syrup***
  10. 1 t Cinnamon (Optional)
  11. ¼ t Ground Ginger (Optional)
  12. ⅛ t Ground Cloves (Optional)
  13. ⅛ t Mace Or Nutmeg (Optional)
Instructions
  1. Beat cream cheese, sour cream, and Just Like Sugar Brown until smooth.
  2. Mix in pumpkin purée (and spices if you are using them).
  3. Whip heavy cream, add vanilla extract, and EZSweetz.
  4. Gently blending, add ½ whipped cream into pumpkin mixture until well incorporated. Add second ½ cream.
  5. Spoon into serving glass or bowl until ½ full, drizzle with maple syrup (if using) and top with 1 T nuts.
  6. Repeat until full, topping with more syrup and nuts.
  7. Your dessert should look like a fancy nutty parfait if you use a clear container.
  8. 6 Servings
  9. 260 Calories, 3.2g Protein, 25.5g Fat, 5.2g Carbs, 2.7g Fiber, 2.5g Net Carbs
Notes
  1. This is definitely Not A Holidays Only Dessert. This seriously does taste like butter pecan ice cream and uh, what's wrong with that?
  2. If you opt to add the spices it will taste more like a pumpkin pie mousse…but really good.
  3. Yes, if you decide to only make this mousse you can freeze the remaining pumpkin in an ice cube tray to make it again. If some of the liquid separates, drain it well and proceed.
  4. Tip: If by chance your pumpkin (or sour cream for that matter) is particularly loose or watery this little trick will keep you mousse holding its shape. Take 2 T of cold water and sprinkle ½ t of gelatin over it. Let sit for 5 minutes, put in microwave and pulse 1-2 times for 5 seconds until it turns clear. Beat it into your whipped cream and voilà, it will certainly hold for several days in the fridge. (Like it’s ever gonna last that long).
Low Carb Scams https://low-carb-scams.com/

Low Carb Crustless Cheesecake Pumpkin Pie

Low Carb Crustless Cheesecake Pumpkin PieLow Carb Crustless Cheesecake Pumpkin PieLow Carb Crustless Cheesecake Pumpkin PieLow Carb Crustless Cheesecake Pumpkin PieLow Carb Crustless Cheesecake Pumpkin PieLow Carb Crustless Cheesecake Pumpkin PieLow Carb Crustless Cheesecake Pumpkin Pie.  This is the same basic recipe as my Cheesecake Pumpkin Pie…but…without a crust and it is ridiculously easy to make. This will make a 9” pie suitable for 8 people. and topped with whipped cream Ooh la la. Yes, without a Low Carb Pie Crust you will save a couple of carb grams but, as I said, the great thing about this is that it is so, so easy (when you don’t drop it)-See Last Pic Above.

So, we all know stuff happened and it happened with the piece of pie on the plate.  I had taken the pic but was not ready to eat the pie so I was putting it in the fridge for later and…boop, boop, boop, it tumbled out of my hand and onto the floor.  We have the five-second rule in this house and more time if needed, and I did.  I picked it up and it was such a mess I had to put it on a larger plate and the last pic is what I eventually ate.  Taste?  Fabulous.  Want an even easier pumpkin recipe?  You might try the Butter Pecan Mousse which is made with the leftover ¾ C of pumpkin purée you will have-and don’t know what to do with.

It is a rather sad set of circumstances that I even did this recipe.  Two days before Thanksgiving a friend of mine was asking for an easy low carb recipe for pumpkin pie for a mutual (diabetic) friend of ours and I really didn’t have an answer for her as the key word was “easy”.  Of course I know the woman she was asking for and first off, you have to have the right products to make even a rudimentary pie and I didn’t have the answer until I came up with this.  I know she does not have Just Like Sugar*** but I could easily enough suggest erythritol and she would be good to go.  There are reasons I do not use erythritol but certainly in the case of a big time diabetic I would suggest it.  So this pie is for Libby (no relation to Libby Pumpkin Purée)

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Crustless Cheesecake Pumpkin Pie
Print
Ingredients
  1. 8 Oz Room Temperature Cream Cheese
  2. 6 T Sour Cream
  3. ½ C Just Like Sugar***
  4. 2 Room Temperature Eggs
  5. 1 C Pumpkin Purée (Not Pie Filling)
  6. ¾ t Cinnamon
  7. ¼ t Ground Ginger
  8. ⅛ t Ground Cloves
  9. ⅛ t Mace Or Nutmeg
  10. ⅛ t Ground Cloves
Instructions
  1. Preheat oven to 350°.
  2. Beat cream cheese, sour cream and sweetener until smooth.
  3. Add eggs on low 1 at time and blend only until mixed. (The idea is to NOT beat air into it and yes, it will be inevitable).
  4. Reserve ½ C cream cheese mixture.
  5. Add pumpkin, cinnamon, ginger, and cloves to remaining cream cheese mixture and blend.
  6. Pour into very lightly buttered 9” pie dish.
  7. Take reserved cream cheese mix and dot the pie generously 1 T at a time.
  8. Use the tip of a toothpick to ‘swirl’ the dots.
  9. Bake 30 minutes or until just barely set in center.
  10. Remove from oven, cool completely, cover, and refrigerate at least several hours and until ready to serve.
  11. Serve with a dollop of whipped cream.
  12. 8 Servings
  13. 97 Calories, 3.4g Protein, 8.2g Fat, 3.3g Carbs, 1.3g Fiber, 2.0g Net Carbs
Low Carb Scams https://low-carb-scams.com/

Low Carb Asian Lime Fish Sauce

Low Carb Asian Lime Fish SauceLow Carb Asian Lime Fish SauceLow Carb Asian Lime Fish SauceLow Carb Asian Lime Fish Sauce.  Originally this sauce was used to dip thinly sliced Pork Loin Roast into. I now use it as a salad dressing along with several other things so I am posting it as a stand alone recipe.  With a little olive oil I love it as a salad dressing and anything else you might think of to dip into it.  Cucumbers? Yep. Steak? Shrimp? Oh My. Try it.  Another little trick I have learned along the way is using Persian limes instead of the old standby ones everybody uses.  They seem a bit smaller to me but they actually have more juice in them.  I have reamed a lot of lemons and limes in my day and because these have a thinner rind there is more room for juice. Anyway I’m just sayin…

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Asian Lime Fish Sauce
Print
Ingredients
  1. 3 T Lime Juice
  2. 2 T Fish Sauce
  3. 1½ T Finely Chopped Cilantro Stems (Yes, The Stems)
  4. 1 T Just Like Sugar Brown***
  5. 1 t Crushed Garlic***
  6. ⅛ t Red Chili Flakes (Or 1 t Jalapeno Pepper Juice Or...Both)
  7. Chopped Cilantro (Garnish)
Instructions
  1. In a small bowl, mix all ingredient well.
  2. 4 Servings
  3. 9 Calories, 0.5g Protein, 0.0g Fat, 0.6g Carbs, 0.0g Fiber, 0.6g Net Carbs
Notes
  1. Where in heaven's name are you going to get the flavor you get from this anywhere else?
  2. Another one of my favorite ways to use this is a dipping sauce for boiled shrimp. Oh. My. Yes.
Low Carb Scams https://low-carb-scams.com/

Low Carb African Peanut Soup

Low Carb African Peanut SoupLow Carb African Peanut SoupLow Carb African Peanut SoupLow Carb African Peanut SoupLow Carb African Peanut Soup.  I probably do not have enough soup recipes on this site but this one is a dandy.  There are no hints of any sweetness in it as I have substituted daikon radish for high carby sweet potatoes but don’t kid yourself-This. Is. Good.  The bottom right picture is the same bowl of soup as above only with the addition of za’atar and black seeds (no not black sesame seeds-these are a totally different and healthy animal all together.  I have made it plain in several recipes that I love, love, love the combination and they can also be seen on the Eggplant Soup as well as on the salad with Lemon Tahini Mint Salad Dressing.  Once you have used them, I doubt you would ever give them up.  If you are interested, you can read more here: The Blessed Seed and they are both readily available in almost any Middle-Eastern Grocery.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

African Peanut Soup
Print
Ingredients
  1. 2 T Olive Oil
  2. 2 Small Chopped Onions
  3. 1 Lb Daikon Radish
  4. 2 Cans Diced Tomatoes (Including Juice)
  5. 2 T Curry Powder
  6. 2 T Crushed Garlic***
  7. 7 C Water
  8. 2 T Chicken Base***
  9. 1 t Cayenne Pepper
  10. 1½ C Smooth Peanut Butter (Sugar Free)
  11. Large Can Coconut Milk (Divided Added Last And Swirled In As Garnish)
  12. Chopped Cilantro (Garnish)
  13. Chopped Peanuts (Optional And Not Necessary)
  14. Salt & Pepper If Needed (Taste First)
Instructions
  1. Finely slice and chop radish.
  2. Heat olive oil in a large stock pot. Add curry & onions and cook, for about 1 minute.
  3. Add water, chicken base (or stock), garlic, cayenne, radish, & diced tomatoes, and bring soup to a boil.
  4. Turn down heat, cover , and simmer for 45-60 minutes or until daikon is very tender.
  5. Add peanut butter, salt (if needed) and stir well to combine.
  6. Remove from heat and with an immersion blender on high, blend until completely smooth.
  7. Mix in ½ can of coconut milk.
  8. Put in bowl, drizzle on more coconut milk and garnish with cilantro and chopped peanuts.
  9. 10 Servings
  10. 223 Calories, 7.8g Protein, 16.1g Fat, 11.9g Carbs, 4.1g Fiber, 7.8g Net Carbs
Notes
  1. Be careful as the amount of this soup can easily get away from you.
  2. Do not boil coconut milk as there is plenty of residual heat to make it hot.
  3. If you let the soup sit for any length of time stir it before service.
Low Carb Scams https://low-carb-scams.com/

Low Carb Shrimp Étouffée

Low Carb Shrimp ÉtoufféeLow Carb Shrimp Étouffée.  Ah Yes, Étouffée.  Another Louisiana classic.  There are always alternatives to a high carby roux and we are going to kind of go the in-between route here in that I am not using any flour but I am using tomato paste.  Many an expert you might care to name, says a good low carb shrimp étouffée is not only made with, duh shrimp, but also with a stock made from the shells and this couldn’t be easier as you’ll see in the directions below. Since we are not making a roux there is no laborious stirring and waiting for it to turn dark brown.  We are also not using traditional rice but instead using either riced cauliflower or a Cauliflower Grits recipe which can easily be made days in advance and frozen for later use.

Some of you may look at the list of ingredients here but I would bet most of you have them in your pantries.  Including making the stock, from start to finish, it takes only about 1½-2 hours and that’s while you can be doing other things.  Once you have made it you may say; that was really easy-everybody loved it so…I think I’ll make it again.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Shrimp Étouffée
Print
Shrimp Stock
  1. 2 T Olive Oil
  2. Reserved Shells From 2 Lb Peeled Shrimp
  3. ½ Medium Onion Chopped
  4. 1 Rib Celery Rough Chopped
  5. 3 Bay Leaves
  6. 3-4 C Chicken Stock
Cauliflower
  1. 1 Medium Head Cauliflower Rice (Yes And Including The Core)
  2. Reserved Bacon Grease
  3. 2-3 T Olive Oil
Étouffée
  1. 6 Slices Cooked And Crumbled Bacon (Reserve Fat)
  2. 1½ Sticks Butter
  3. 1 Diced Medium Onion
  4. ½ C Bell Pepper
  5. 3 T Crushed Garlic***
  6. 1½ T Cajun Seasoning
  7. 2 t Crushed Dried Thyme
  8. 1 t Chili Garlic Paste
  9. 1 Small Can Tomato Paste
  10. 2 Celery Ribs Sliced Thinly On The Bias
  11. 1 C Green Onion Tops (Divided)
  12. 2 pounds Large Shrimp, Shelled And Shells Reserved
  13. 1 T Lemon Juice
  14. 2 T Dried Parsley (Yes, Fresh Works Too)
  15. Salt (Only If Necessary)
  16. Freshly Ground Pepper
  17. Lemon Wedges to Garnish
Shrimp Stock
  1. In large sauce pan heat olive oil, add shrimp shells stirring for several minutes.
  2. Add rest of ingredients, cover, and simmer 45 minutes. Turn off heat, allow to sit another 30 minutes, strain, Set aside.
Cauliflower Rice
  1. In large sauté pan, cook and crumble bacon, reserving fat. Set bacon aside.
  2. Add 3 T olive oil to bacon fat, dump in riced cauliflower and sauté until just beginning to turn golden brown. Set aside in large bowl and keep warm.
Étouffée
  1. On medium low in same sauté pan add butter to melt, then add garlic, onion, bell pepper, Cajun seasoning, thyme, chili garlic paste, and gently cook while stirring, until onion become translucent. 10-15 minutes.
  2. Stir in celery.
  3. Add tomato paste and cook for 3-4 minutes until mixed well.
  4. Add lemon juice and parsley then begin adding stock about 1 C at a time stirring and until well mixed. Repeat until all stock is used or until desired consistency is reached.
  5. Add lemon juice and shrimp and gently poach until shrimp is barely cooked. The time will depend on how large your shrimp are but it will not take long.
  6. Taste and add any salt if needed.
  7. Divide cauliflower rice into bowls, spoon étouffée to the side, and garnish with remaining green onions.
  8. Fresh pepper to taste and it may not need any.
  9. Serve wedge of lemon to the side.
  10. 6 Servings
  11. 532 Calories, 29.7g Protein, 40.7g Fat, 15.1g Carbs, 7.4g Fiber, 7.7g Net Carbs
Notes
  1. I am here to guarantee that you will never miss the high carby floured roux or rice. You just won't.
  2. Nutritionals include 5 T olive oil, cauliflower head, reserved bacon fat, and 8 medium shrimp per person.
  3. Yes, you can skip making the shrimp stock and just use a good purchased chicken stock.
Low Carb Scams https://low-carb-scams.com/

Low Carb Asian Beef Eggplant Zucchini Stew

Low Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini Stew.  Now you can call this a stew or you can call this a soup but whatever you call it, it is good, hearty, and healthy.  Depending on how you spice this you can eat in Italy, Japan, Thailand, China and yes even in America.

I personally like the flavors of Asia so that is what we are doing here and if this is successful, I may post the same recipe using different spices and adding other ingredients.  This is very easy to make assuming you have the spices and get yourself some mung bean sprouts.  Yes, I garnished mine with a few enoki mushrooms but it is absolutely not necessary.  If you decide to use them they take about 15-20 seconds in a tiny amount of steaming water to cook.  I added some fried garlic and green onions in olive oil to the enokis I had left over and they were terrific with a rather sweetish flavor.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Asian Beef Eggplant Zucchini Stew
Print
Ingredients
  1. 2 C Small Dice Daikon Radish
  2. 2 C Cooked Mung Bean Sprouts
  3. 1 C Sautéed Medium Globe Eggplant
  4. 1 C Sautéed Zucchini
  5. 1 C Sautéed Mushrooms
  6. ½ Lb Very Thinly Sliced Good Quality Beef
  7. 6 T Olive Oil (Divided)
  8. 5-6 C Water (+ More If Wanted/Needed)
  9. ½ C Tamari Sauce
  10. Beef Base
  11. 2 t Crushed Garlic***
  12. 1 t Chili Garlic Sauce
  13. 1 t Powdered Ginger
  14. ¼ t Dried Chili Flakes
  15. ½ C Minced Green Onion Tops (Garnish)
  16. ½ C Cilantro (Garnish)
  17. Fish Sauce (Garnish)
  18. Enoki Mushrooms (Optional Garnish)
Instructions
  1. Put water and beef base to taste in saucepan-add tamari. If using beef broth just add tamari.
  2. Add diced daikon radish to broth, cover, and simmer for 25-30 minutes.
  3. Drain radish, retaining broth and put radish into a medium mixing bowl.
  4. Add sprouts to broth, simmer 5-7 minutes, drain, & add to radish.
  5. Add crushed garlic, chili garlic sauce, ginger and dried chili flakes to broth. Add more water as some will have evaporated and keep on simmer. Jack up the heat when ready to serve.
  6. Individually sauté eggplant, zucchini, and mushrooms in olive oil and as each is finished add to rest of ingredients.
  7. Slice beef as thinly as possible. (I used flat iron steak).
  8. Gently fold all ingredients in mixing bowl, divide, and add to serving bowls.
  9. Lay raw steak slices on top of veggies and pour piping hot broth over all. The steak will cook as the hot liquid hits it.
  10. Sprinkle with green onions, garnish with cilantro and enokis (if using).
  11. Put the bottle of fish sauce on the table for individual use.
  12. Serve In A Large Bowl
  13. 6 Servings
  14. 253 Calories, 9.1g Protein, 21.3g Fat, 7.1g Carbs, 3.0g Fiber, 4.1g Net Carbs
Notes
  1. This makes a large bowl of stew and what you see was my meal.
  2. Nutritionals include everything but the enoki mushrooms garnish.
Low Carb Scams https://low-carb-scams.com/

Low Carb Rocket Fuel

Low Carb Rocket FuelLow Carb Rocket FuelLow Carb Rocket Fuel.  This not all my recipe and I even took the name because it seemed so apropos.  It is not so killer spicy hot that it’s only good for a few people, but rather designed to add heat to your liking.  Of course I changed some of the recipe to reflect low carb like the pear and the sugar, and yes I even omitted a couple of ingredients like Tabasco but the absolute essence of the recipe still remains intact. For comparison, here is the original recipe and even they took it from a restaurant.  The second picture is to show it accompanying my dinner and you can see how little it takes.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Rocket Fuel
Print
Ingredients
  1. 1 C Drained Sliced Jarred Hot Jalapenos
  2. ¼ C Jalapeno Juice (From The Same Jar)
  3. 2 T Chopped Cilantro (More If Wanted)
  4. 1 T Just Like Sugar Brown***
  5. 1 T Lime Juice
  6. 2 t Fish Sauce (Optional & I Used It)
  7. 2 t Crushed Garlic***
  8. 1 t Chili Garlic Paste
  9. ¼ t Cayenne Pepper
  10. ¼ t Cumin
  11. ¼ t Crushed Oregano
  12. ¼ t Ginger Powder
  13. 1 Cup Finely Chopped Daikon Radish
  14. Water To Consistency Desired (Saved From Daikon Cooking)
Instructions
  1. Chop daikon radish and simmer in 1 C water until very soft.
  2. In bowl large enough to hold at least 3 cups (or a small processor) add rest of ingredients.
  3. Drain and rinse cooked daikon radish, add to rest of ingredients, process to a fine consistency adding water as necessary. I used my stick blender because for this particular job it was the best tool.
  4. 12 Servings
  5. 4 Calories, 0.1g Protein, 0.0g Fat, 0.2g Carbs, .01g Fiber, 0.1g Net Carbs
Notes
  1. As you can see this is basically a zero carb food so...eat it with abandon.
  2. Want it hotter? First be sure you use hot jalapeno peppers & juice and a sure fire way to get it hotter is to use (a little) more chili garlic paste.
  3. Since I was testing this for the first time I used raw jicama which stayed a little chunky and which is why I am suggesting simmered daikon radish.
Low Carb Scams https://low-carb-scams.com/

Low Carb Italian Parmesan Garlic Wings

Low Carb Italian Parmesan Garlic WingsLow Carb Italian Parmesan Garlic WingsLow Carb Italian Parmesan Garlic WingsLow Carb Italian Parmesan Garlic WingsLow Carb Italian Parmesan Garlic Wings.  What kind of combo is Parmesan & garlic?  My taste buds say they are a marriage made in heaven and if you already have the dry herb ingredients used in Italian Dipping Oil you are in the home stretch.  These wings could not be much easier to make and most of your time will be spent waiting for them to finish in a hot oven.  I have listed the ingredients below so you have the whole recipe all together. I served mine with Brianna’s Asiago Caesar Dressing to dip into but they really didn’t need it as they are fabulous on their own.

The dry herb & spice mixture can just sit in a jar until further use.  I use it in Traditional Spaghetti Sauce over squash or mung bean sprouts, sprinkled on top of an occasional low carb pizza, on all kinds of vegetables, and any other thing you can think of where Italian herbs are called for. Think Ham & Cheese Pinwheels and maybe even some Carbalose Italian Parmesan Garlic Knots. This is an extremely easy and useful herb/spice blend.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Italian Parmesan Garlic Wings
Print
Ingredients
  1. 3 Lbs Split Chicken Wings
Dry Ingredients
  1. 1 T Dried Basil
  2. 1 T Garlic Powder
  3. 1 T Dried Thyme
  4. 1 T Dried Oregano
  5. 1 T Dried Rosemary
  6. 1 T Dried Marjoram
  7. 1½ t Black Pepper
  8. 1½ t Salt
  9. ½ t Red Pepper Flakes
Finishing Ingredients
  1. ½ C Olive Oil
  2. 2 T Parmesan Cheese
  3. 1 T Crushed Garlic
Instructions
  1. Bring chicken wings to room temperature.
  2. Preheat oven to 425° .
  3. Line wings on a sheet pan(s) (on a Silpat if you have one) and put into hot oven.
  4. Bake 40-45 minutes.
  5. Combine all dried herbs & spices.
  6. When ready to serve wings combine 1 T spice blend, 1 T crushed garlic (or more to taste) with ½ C olive oil and 2 T Parmesan cheese, mix well, and put into a large bowl. Put wings into bowl and mix well-making sure all wings are well coated.
  7. 8 Servings As Appetizer
  8. 350 Calories, 21.4g Protein, 29.4g Fat, .7g Carbs, 0.0g Fiber, .7g Net Carbs
  9. 4 Servings As Dinner
  10. 702 Calories, 42.7g Protein, 58.8g Fat, 1.5g Carbs, 0.1g Fiber, 1.4g Net Carbs
Notes
  1. You WILL NOT use all the herb mix as the recipe makes quite a bit. Just save herbs and spices in a small jar and when you next want them, you have them.
  2. If you want to test before making the full recipe (you'll be sorry) use 1 t of each herb and ½ t each salt & pepper with a pinch of red pepper flakes
  3. Makes a great salad dressing.
  4. Lots of fat and nearly zero carbs.
  5. This is a very garlicky so enjoy it with good friends.
  6. I guarantee the dry mix ingredients are FAR superior to a packaged mix and yours will have zero sugar in it.
Low Carb Scams https://low-carb-scams.com/

Low Carb Mint Caper Sauce

Low Carb Mint Caper SauceLow Carb Mint Caper SauceLow Carb Mint Caper Sauce.  I’ve not made it a secret that I love, love, love lamb and that I am always looking for a new sauce to go with it.  We have a new grocery store here in Portland and I have been buying most of my meats there now because 1.) It is all Willamette Valley Grass Fed Organic and 2.) It is by far, less expensive than the New Seasons store I have been shopping in for the last 13 years.  Thus far EVERYTHING I have purchased from them has been fantastic and I feel fortunate in that they are nearly in my backyard. As we know Portland, OR is a pretty good size city. I bought ½ lb. of ground lamb which I love all my itself but I thought it might be fun to try a new sauce with it.  The recipe below is not anything unique but it is different. Here are several other lamb sauces you might try:  A more traditional Low Carb Mint Sauce and an absolutely wonderful Garlic Rosemary Aioli.  All three of these recipes are really good with lamb and all three recipes feature lamb in their pictures.  Did I say I LOVE lamb?

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Mint Caper Sauce
Print
Ingredients
  1. 6 T Olive Oil
  2. 1 T Anchovy Paste
  3. 3 T Capers
  4. 3-4 T Minced Shallots
  5. 1 T Distilled Vinegar (Apple Cider Works As Well)
  6. 2 t Dried Mint
  7. ½ t Crushed Garlic***
Instructions
  1. Add all ingredients to small (mini) processor and pulse to desired chunkiness.
  2. Cover lightly and allow to sit on countertop for several hours.
  3. 4 Servings
  4. 193 Calories, .8g Protein, 21.7g Fat, 1.2g Carbs, .2g Fiber, 1.1g Net Carbs
Low Carb Scams https://low-carb-scams.com/

Low Carb Ethiopian Cabbage

Low Carb Ethiopian CabbageLow Carb Ethiopian CabbageLow Carb Ethiopian CabbageLow Carb Ethiopian Cabbage.  I had my first Ethiopian dining experience the other day and it was a dandy.  I shared the plate to the right with someone and it was literally to die for.  Small dribs and drabs of this & that all on top of Ethiopian bread made with teff, which to my knowledge, is the highest carb grain there is.  It was all spectacular but the thing that struck me the most was the cabbage. It was creamy and rich and for whatever reason and I do not know why, it did not have any potatoes in it which would be traditional.  And it case you’re curious, no, neither of us ate the bread.  This is very easy to make and you can be doing other things while it simmers.

I started out and had planned to make about 4 servings and you know what they say about the best laid plans…so, the recipe is for eight people but…you will wish you had even more of it.  Those little pie shaped thingies are thinly sliced daikon radish rounds.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Ethiopian Cabbage
Print
Ingredients
  1. ⅓ C Olive Oil
  2. 1½ Lbs Cabbage
  3. ½ C Chopped Carrots (I Used 1 Smallish Carrot)
  4. ½ Lb Daikon Radish
  5. ½ Thinly Sliced Onion
  6. 1½ t Turmeric
  7. 1 T Crushed Garlic
  8. 1 t Salt +More As Needed
  9. ½ C Water Then As Needed
Instructions
  1. Chop cabbage into small pieces.
  2. Chop carrots into small pieces.
  3. Slice daikon radish into very thin rounds and then into wedges.
  4. Julienne Onion.
  5. On med-low in a large sauté pan add olive oil & turmeric, then add cabbage, daikon, onion and salt & mix well.
  6. Add water, cover and cook for 15-20 minutes.
  7. Put carrots into a small sauce pan and simmer until tender-about 10-12 minutes.
  8. Add garlic and carrots to cabbage and and additional water as necessary.
  9. Cook until everything is tender and water is all but evaporated.
  10. Taste and correct any seasoning.
  11. 8 Servings
  12. 111 Calories, 1.8g Protein, 9.1g Fat, 7.7g Carbs, 2.8g Fiber, 4.9g Net Carbs
Notes
  1. Don't ask me why this is so good because I don't know. I just know it is.
  2. Daikon is best sliced on a mandoline.
Low Carb Scams https://low-carb-scams.com/

Low Carb Spinach Mushroom Bacon Crêpes

Low Carb Spinach Mushroom Bacon CrêpesLow Carb Spinach Mushroom Bacon CrêpesLow Carb Spinach Mushroom Bacon CrêpesLow Carb Spinach Mushroom Bacon CrêpesLow Carb Spinach Mushroom Bacon Crêpes.  I am having so much fun doing this series of crêpe recipes, I can’t even tell you.  Not only do I make them, I get to eat them- so, it’s a best of both worlds kind of scenario.  The combination of ingredients in these particular crêpes is that of a good quiche so maybe, since real men don’t eat quiche-you can get them to eat these. You will need one recipe of 12 Flaxseed Meal Crêpes.

I have quite a few new crêpes recipes now and to see a few of them check these out too.  Crab Rangoon Bundles With Asian DrizzleStrawberry Orange Crêpes  and there are now many more-some savory and some for dessert.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Spinach Mushroom Bacon Crêpes
Print
Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes
  2. 12 Oz Shredded Swiss Cheese (I Used Gruyere)
  3. 10-12 Oz Bacon
  4. 10-12 Oz Packaged Frozen Spinach
  5. ½ Medium Onion Minced
  6. ¾ Lb Sautéed Chopped Mushrooms -Reserve ½ C
  7. 1 Cup Heavy Cream
  8. 1 t Porcini Mushroom Dust***
  9. Salt & Pepper
Instructions
  1. Sauté and crumble the bacon, reserving the fat.
  2. Cook the onion in fat until trasluscent. Set aside.
  3. Finely chop the mushrooms and lightly sauté in bacon grease reserving ¼ C for gravy.
  4. Squeeze out some of the moisture from the spinach.
  5. Combine bacon, mushrooms, spinach, & onions mixing & heating. Add salt & pepper to taste.
  6. In separate pan heat heavy cream, porcini dust and reserved chopped mushrooms until just barely beginning to thicken. Salt & pepper to taste.
  7. Lay out crêpes and sprinkle with cheese.
  8. Put warm spinach mixture on cheese and roll.
  9. Spoon heavy cream mushroom sauce over all.
  10. 6 Servings 2 Each
  11. 545 Calories, 22.6g Protein, 45.4g Fat, 6.0g Carbs, 4.6g Fiber, 1.4g Net Carbs
Notes
  1. May also be dusted with a little parmesan cheese on top.
Low Carb Scams https://low-carb-scams.com/

Low Carb Beef Burrito Crêpes

Low Carb Beef Burrito CrêpesLow Carb Beef Burrito CrêpesLow Carb Beef Burrito Crêpes.  These Burrito crêpes are a very quick dinner and always a hit with children.  One of the great things about kids is when they are young they don’t have any preconceived ideas about the way something should be or look.  Think about this; if these burritos were the first ones they had ever had, they might think Taco Bell’s burritos were a little strange so…context is everything.  These are very easy to make even if you don’t have any of what you see on the plate.  I served mine with Pico de GalloCreamy Smooth Guacamole and sour cream and of course these items can also be purchase at you local grocery store.  The Flaxseed Meal Crêpes are zero carb which makes the burritos nearly zero carb too. To make them you will need one recipe of the crêpes.  I also of course used my own Taco Seasoning but you may use your own or again, something you can buy in the grocery.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Beef Burrito Crêpes
Print
Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes
  2. 1½ Lbs Good Quality Hamburger Meat (At Least 15% Fat)
  3. 1½ Lbs Finely Shredded Cheese
  4. 1 Medium Onion Sliced Thinly Into About 1-1½” Strips
  5. 1½-2 T Taco Seasoning (More Or Less To Your Personal Taste)
Instructions
  1. Put onions and ground beef in pan set to medium-low and slowly brown meat and until onions are transluscent.
  2. Spread 1 oz. shredded cheese on each crêpe.
  3. Divide meat & onion mixture onto each crêpe and roll.
  4. Top each two crêpes with 2 oz. more cheese. You may need to nuke then to completely melt the cheese.
  5. Garnish as desired.
  6. 6 Servings 2 Each
  7. 914 Calories, 57.4g Protein, 72.4g Fat, 6.1g Carbs, 4.5g Fiber, 1.6g Net Carbs
Low Carb Scams https://low-carb-scams.com/

Low Carb Tahini Almond Butter Walnut Brownies

Low Carb Tahini Almond Butter Walnut BrowniesLow Carb Tahini Almond Butter Walnut BrowniesLow Carb Tahini Almond Butter Walnut BrowniesLow Carb Tahini Almond Butter Walnut BrowniesLow Carb Tahini Almond Butter Walnut BrowniesLow Carb Tahini Almond Butter Walnut BrowniesLow Carb Tahini Almond Butter Walnut Brownies. I have, over the last eight years, tried more than several “supposed” low carb “moist brownies” only to be sadly disappointed one more time.  A while ago I posted a Tahini Almond Butter Walnut Balls cookie recipe using this exact same batter and the cookies, if not over done, were like fudge in the center. Thinking if the cookies were so fudgy what if I tried the same batter for brownies.  Did it work…Oh yeah, it sure did. The only other brownie recipe you will find on this site are Mocha Zucchini Brownies-Mocha Ganache but the reason these brownies might be so much better is that it is a dump & mix recipe and there are not many of them unless you do some kind of boxed mix. (Ugh)  This was just the first time I tried making these but the next time (if there is one) I am going to put the coffee ganache on them instead of the plain ole ganache I made.  I hope you can tell from the picture above how seriously moist these look because they are as stick-to-the-roof-of-your-mouth as any other really good brownie and I think the secret is all the oils in almond butter and tahini, I mean, come on.

I did make a batch of mocha brownies so I added a couple more pics.  Notice the nooks & crannies after baking which are filled with the ganache and I also allowed the ganache to drip over the edges which in my opinion keeps these moist brownies even more so.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Tahini Almond Butter Walnut Brownies
Print
Brownies
  1. ½ C Almond Butter
  2. ½ C Tahini
  3. 2 Eggs
  4. 2 T Cocoa Powder
  5. 2 T Peanut Flour
  6. 2 T Water
  7. 1 T Melted Butter
  8. ⅔ C Just Like Sugar
  9. 2 t Vanilla
  10. 1 t Baking Soda
  11. ½ C Chopped Walnuts
Ganache
  1. ½ C 40% Heavy Cream
  2. ⅓ C Good Chocolate Bar Cut Into Small Pieces.
Instructions
  1. Minus the walnuts dump everything else into a mixing bowl and thoroughly combine with an electric mixer.
  2. Fold in nuts.
  3. This batter is so thick you will need to push it into a paper lined 8x8 pan with a couple of fingers.
  4. Bake 12-13 minutes and no longer. You can’t tell that they are done but better a bit under-done than a bit over-done if you want them to be fudgy.
Ganache
  1. Heat heavy cream to simmer and keep your eyes on it-you don't want to boil it or you will have a huge mess on your hands.
  2. I put my chocolate into the microwave on med-low for 20 sec, stir, and repeat until it is just beginning to melt.
  3. Add hot heavy cream to chocolate and stir constantly until all chocolate is melted and incorporated.
  4. Let brownies cool just a bit, cover & spread with ganache and cool in the refrigrator until ganache is set.
  5. Carefully lift brownies out of pan, cut & serve. You're in for a treat.
  6. 12 Servings
  7. 233 Calories, 6.9g Protein, 21.7g Fat, 7.1g Carbs, 3.5g Fiber, 3.6g Net Carbs
Notes
  1. I used Endangered Species 88% chocolate bar in my ganache.
  2. Notice that the fat content is 195 of the 233 calories.
  3. If you want mocha brownies add ½ t instant coffee to mix and then add 1 t to ganache. I also added 2 drops EZSweetz into ganache with the coffee.
Low Carb Scams https://low-carb-scams.com/

Low Carb Shrimp Taco Crêpes

Low Carb Shrimp Taco CrêpesLow Carb Shrimp Taco CrêpesLow Carb Shrimp Taco CrêpesLow Carb Shrimp Taco Crêpes.  All of the taste and zerocarb crêpes instead of who know how many from two 6″ flour tortillas-I think maybe about 18-20g and they taste for all the world just like a good shrimp taco should taste. Hoping that you are able to see from all the crêpes recipes I have recently posted that you can put a whole lot more than just ham and cheese in them. Those white sticks in the background on the plate  are jicama sticks sprinkled with lime juice and chili powder and they are so, so good.  You will need one recipe of Flaxseed Meal Crêpes  and if you are so inclined to make your own here is a good recipe for Taco Seasoning which is so much less expensive than the purchased kind and which may have sugar in it.

Don’t make the mistake of using imitation seafood anything.  It is NOT low carb.  It is filled with starch as a binder and has 13g carbs in 3 measly oz.  I made the mistake and paid for it in my BS testing after dinner and I couldn’t figure out why and/but…now I know.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Seafood Taco Crepes
Print
Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes
  2. 1½ Lb Bay Shrimp
  3. 1 T Taco Seasoning
  4. 2 T Minced Jalapeno Peppers (I Use Pickled)
  5. 1 Medium Small Diced Tomato (Garnish)
  6. ½ C Red Onion (Garnish)
  7. ½ C Chopped Cilantro (Garnish)
  8. 1-2 Large Avocados
  9. 1 C Green Onions (Divided)
  10. 1 C Sour Cream (Divided)
  11. 2 Wedged Limes (12 Pieces)
Instructions
  1. Blend ¼ C sour cream with shrimp, crab, taco seasoning and jalapeno peppers.
  2. Add ½ C green onions to avocado and using a stick blender, mix until smooth.
  3. Lay out crêpes and smear with avocado mix.
  4. Lay shrimp & crab mix on lower ⅓ of the each crêpe and roll.
  5. Garnish with red onion, tomato, cilantro, and remaining green onions.
  6. Put a dollop of sour cream and remaining avocado mix on top of each 2 crêpes.
  7. Garnish each plate with 2 small lime wedges.
  8. 6 Servings 2 Each
  9. 461 Calories, 10.1g Protein, 35.0g Fat, 13.7g Carbs, 9.0g Fiber, 4.7g Net Carbs
Notes
  1. I included two avocados in the nutritionals.
Low Carb Scams https://low-carb-scams.com/

Low Carb Cinnamon Walnut Roll Crêpes

Low Carb Cinnamon Walnut Roll CrepesLow Carb Cinnamon Walnut Roll Crêpes. If you can make Carbalose Flour Cinnamon Walnut Rolls why can’t you put the same tastes into a crepe?  Well you can.  I just love that every little bite looks like a cinnamon walnut roll.  Again, very easy and fast to make and you will need a recipe of Flaxseed Meal Crêpes.

 

It is always fun to come up with something new and this was no exception but the bottom line question is always; will they taste good.  I’m glad you asked and well yes, they do and…they are a lot easier than the walnut rolls, and I mean a lot.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Cinnamon Walnut Roll Crêpes
Print
Ingredients
  1. 1 Recipe Flaxseed Meal Crepes
  2. 1½ C Small Chopped Walnuts (Pecans Work Just As Well)(Save A Little Nut Dust For Garnish)
  3. 2 t Cinnamon
  4. ¾ C Just Like Sugar Baking*** 18 Drops Liquid Sucralose*** Or Your Own Favorite Sweetener
  5. 12 Oz Softened Cream Cheese (Divided )
  6. 1 t Vanilla Extract
  7. ¼ C Heavy Cream + More If Needed To Make A Thin Drizzle
Instructions
  1. Add nuts and cinnamon to a small processor and chop until relatively small. (See Picture). You don’t want to grind it just a fine chop. If you overdo it, don’t worry and the final product would probably look about the same. Reserve 2 T.
  2. Beat cream cheese, Just Like Sugar*** or 12 Drops Liquid Sucralose*** or your favorite sweetener, and vanilla.
  3. Mix in heavy cream and reserve ¼ C.
  4. Lay out crepes, smear with thin layer of the cream cheese mixture.
  5. Top with 2 T nut mixture and roll crepe.
  6. Add enough heavy cream (or water) to thin remaining ¼ C cream cheese mixture and drizzle onto crepes.
  7. Sprinkle with remaining 2 T nuts.
  8. 12 Servings
  9. 330 Calories, 8.0g Protein, 37.4g Fat, 5.3g Carbs, 3.0g Fiber, 2.3g Net Carbs
Notes
  1. I got so excited to try these that I didn’t get enough heavy cream as a thinning agent in the drizzle so I just kind of frosted them but for you? It should be thin enough to drizzle so if you need more heavy cream by all means use it.
  2. Hope you can see the size of the nut grind. You don’t want nut dust just very small and I have a mini processor that has a chop speed which I pulse with until I get what I want.
  3. If you only have Just Like Sugar Brown*** it works quite well in place of the Baking*** but will color the cream cheese without much color delineation between the layers of the crepes.
  4. Nutritionals include crepes.
Low Carb Scams https://low-carb-scams.com/

Low Carb Strawberry Orange Crêpes

Low Carb Strawberry Orange CrêpesLow Carb Strawberry Orange Crêpes.  You’ll not see the orange in these but you sure as heck will be able to taste it.  I love crêpes and in fact I am going to try to post maybe 18-20 recipes for them.  With the advent of my Zero Carb Flaxseed Meal Crêpes I can now have crêpes any which way but loose-and actually…loose too.  They can be savory as well as sweetened and yes, I like them both ways.  It’s always easier to start with the sweet stuff because it is what grabs peoples attention first but there really aren’t that many of them as most are savory and begin to think Enchiladas.  You know, I have to eat the recipes I test and I have to say, this one was not too difficult.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Strawberry Orange Crêpes
Print
Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes
  2. 12 Oz Softened Cream Cheese
  3. 8 Drops Liquid Sucralose*** (Divided)
  4. ½ t Orange Extract (Divided)
  5. 1½-2 C Fresh Strawberries (Divided) (Frozen Work As Well Except As Garnish)
  6. ¼ C Water
  7. 3 Drops Liquid Sucralose***
  8. ⅛ t Orange Extract
Instructions
  1. Mix ½ C chopped strawberries, water, ¼ t orange extract & 4 drops Sucralose. This is your coulis drizzle and you can add more water as necessary if wanted. You want this relatively smooth so it is better to whiz in a small processor or if you have one an emersion blender.
  2. Beat cream cheese, 4 drops Sucralose, and ¼ t orange extract. Add heavy cream and ½ C mashed strawberries & beat until blended.
  3. Chop remaining strawberries into small pieces.
  4. Lay out crêpes and thinly smear each with cream cheese mixture.
  5. Roll crêpes, drizzle with coulis, & garnish with remaining chopped berries.
  6. 12 Servings
  7. 238 Calories, 5.8g Protein, 22.4g Fat, 4.6g Carbs, 2.4g Fiber, 2.4g Net Carbs
Notes
  1. By the way, the basil leaves I used as a pretty plate garnish? Um, I tore them into small pieces and ate with each bite. Sounds kind of weird but it was really tasty.
Low Carb Scams https://low-carb-scams.com/

Low Carb Peruvian Green Sauce

Low Carb Peruvian Green SauceLow Carb Peruvian Green SauceLow Carb Peruvian Green Sauce.  This sauce is ridiculously easy and fast to make-probably not more that 5-10 minutes but oh boy, the flavors.  Real Peruvian Green Sauce may not have any cheese in it and if you don’t want it, don’t put it in.  This is best served with fish or chicken but it also makes a fabulous salad dressing and for the dressing the Parmesan cheese is a must. As you look at the nutritionals it is basically a free keto food. ZeroCarb.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Peruvian Green Sauce
Print
Ingredients
  1. ½ C Mayonnaise
  2. 2 Jalapeno Peppers (I Use 2 T Spicy Pickled Jalapenos)
  3. 1½ C Chopped Cilantro (Use Those Stems)
  4. ¼ C Chopped Basil
  5. 2-3T Parmesan Cheese (Optional)
  6. 1½ T Olive Oil
  7. 1½ T Lime Juice
  8. 1½ t Dried Mint
  9. 1 t Crushed Garlic
  10. ¼ t Salt+More To Taste (Especially If Not Using Parmesan Cheese)
Instructions
  1. Put all ingredients except mayo into food processor, process several times scrapping each time until finely ground.
  2. Put into small mixing bowl, add mayo and blend well.
  3. Refrigerate for at least several hours.
  4. You of course may add more or less of any ingredient that YOU like.
  5. 8 Servings
  6. 130 Calories, 0.6g Protein, 15.0g Fat, 0.3g Carbs, 0.1g Fiber, 0.2g Net Carbs
Notes
  1. If you are so inclined, this makes a really good dip with low carb veggies and can easily take the place of ranch dressing to dip wings into. As you can see, it is a very versatile sauce so go ahead and try it every which way but loose.
  2. If you are making this as a salad dressing the Parmesan cheese is pretty essential.
Low Carb Scams https://low-carb-scams.com/

Low Carb Puttanesca Over Mung Bean Sprouts

Low Carb Puttanesca Over Mung Bean SproutsLow Carb Puttanesca Over Mung Bean SproutsLow Carb Puttanesca Over Mung Bean Sprouts.  I’m going out on a limb with this recipe but as I have eaten and cooked with mung bean sprouts, I realize what a truly versatile vegetable it is.  It has virtually no flavor of its own so it takes on the flavor of whatever it is cooked with and of course we see this time and again in Asian cuisine.  Why not use it as your “noodle” or pasta for pretty much anything and with this recipe, it is exactly what I have done.  I am pairing it with a zesty Puttanesca Sauce and in one word it is delicious.  If you have your own favorite tomato based marinara sauce then by all means use it but Puttanesca is not just any normal red sauce.  As far as I’m concerned, mung bean sprouts could replace pasta in many, many other dishes. Not all but again, many.  Other sprouts recipes include Mung Bean Sprouts SaladStir Fried Mung Bean SproutsChicken Parmesan, and they play a small role in the Vietnamese Shrimp Bowl.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not compensated in any way for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Puttanesca Over Mung Bean Sprouts
Print
Ingredients
  1. 1 Lb Mung Bean Sprouts
  2. 2 T Olive Oil
  3. 1 Medium Yellow Onion Small Chopped
  4. One Can Anchovies Packed In Oil
  5. 2 T Crushed Garlic
  6. 2 T Tomato Paste
  7. 2 16 Oz Cans Diced Or Crushed Tomatoes
  8. ¼ C Drained Capers
  9. ½ C Rough Chopped Kalamata Olives
  10. ½ t Crushed Red Peppers Flakes
  11. 2 T Fresh Chopped Basil
  12. Parmesan Cheese (Omit For Paleo)
  13. Salt & Pepper To Taste
Sprouts
  1. Simmer sprout 4-5 minutes or until just beginning to turn translucent, and drain well.
Sauce
  1. Put olive oil in a sauce pan over medium heat, add onions, stir occasionally, and cook until soft.
  2. Add anchovies & garlic cooking and stirring until the anchovies disintegrate.
  3. Stir in tomato paste, add the tomatoes, capers, olives, & red pepper flakes.
  4. Cover pan, turn down heat, simmer gently, and cook, stirring occasionally, until thick and saucy.
  5. Blend in basil, taste, and adjust flavors to your liking.
  6. Serve over whatever you choose. I have always used spaghetti squash but the mung sprouts are terrific and fewer carbs.
  7. 6 Servings
  8. 129 Calories, 3.7g Protein, 19.2g Fat, 8.9g Carbs, 1.4g Fiber, 7.5g Net Carbs
  9. 4 Servings
  10. 193 Calories, 5.6g Protein, 13.8g Fat, 13.3g Carbs, 2.2g Fiber, 11.1g Net Carbs
Low Carb Scams https://low-carb-scams.com/

Low Carb Chicken Parmesan Over Sprouts

Low Carb Chicken Parmesan Over SproutsLow Carb Chicken Parmesan Over SproutsLow Carb Chicken Parmesan Over Sprouts. A pretty study in the Italian flag colors of red, white, and green.  It is ridiculous that I have never posted a recipe for Chicken Parmesan but I am only human and as I was doing the Puttanesca Over Mung Bean Sprouts I realized instead of doing this over something like spaghetti squash why not also make Chicken Parmesan Over Mung Bean Sprouts too. Heaven only knows how many recipes I have replaced flour using pork skins but this is at least the latest.  You need to trust me on this, fried pork skins keep EVERYTHING moist.  I have said I fry my own pellets but you can easily enough buy pork skins and even buy the ground Pork Dust here.  This is a very simple & easy recipe and I can’t imagine what the carb difference would be between real pasta and mung bean sprouts but I do know this, I can eat sprouts and I can’t eat pasta.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Chicken Parmesan Atop Mung Sprouts
Print
For The Chicken
  1. 6 Boneless Skinless Chicken Thighs (Room Temperature)
  2. 2 Eggs (Room Temperature)
  3. ¼ C Sour Cream (Or Yogurt)
  4. 1 C Parmesan Cheese
  5. 1 C Ground Pork Skins***
  6. 1 T Garlic Powder
  7. ¾ t Pepper
  8. ¼ C Olive Oil For Shallow Frying + More If Needed
  9. 1 Lb Shredded Mozzarella Cheese (To Top)
  10. Fresh Chopped Basil (Garnish)
For The Sauce
  1. 2 Cans Plain Good Quality Tomato Sauce
  2. 2 T Good Red Wine+More To Taste
  3. 2 t Crushed Garlic
  4. 2 t Dried Italian Herbs
  5. 1 t Salt
  6. ½ t Pepper
For The Mung Bean Sprouts
  1. 1 Lb Fresh Bean Sprouts
  2. Boiling Water
For The Chicken
  1. Flatten thighs a bit but not too thin.
  2. Beat eggs and sour cream.
  3. Mix Parmesan cheese, ground pork skins, garlic powder, and pepper well.
  4. Add ½ of your oil to large sauté pan and heat to between medium and Medium-high. Do not smoke the oil.
  5. Add 3 thighs, cooking until crispy and juices come to the top, turn, and finish cooking.
  6. Cook remaining thighs repeating same steps.
For The Sauce
  1. Dump all sauce ingredients in medium sauce pan and heat.
For The Mung Bean Sprouts
  1. Boil water, dump sprouts in, turn to medium, simmer 4-5 minutes and drain well.
  2. Place sprouts on plate, top with chicken, immediately followed by the cheese to melt.
  3. Garnish with basil and ring the meat with sauce.
  4. Drizzle with additional olive oil if wanted and I did.
  5. Alternately, you can put all thighs on a sheet pan, top with sauce & cheese. and broil until melted. It’s what I do. I also top with a little extra Parmesan cheese.
  6. 6 Servings
  7. 501 Calories, 41.0g Protein, 33.6g Fat, 10.3g Carbs, 1.5g Fiber, 8.8g Net Carbs
Notes
  1. Depending on the quality and thickness of the tomato sauce you use, you may need to thin it a bit with water. I use Kirkland organic tomato sauce and I did need to thin mine.
Low Carb Scams https://low-carb-scams.com/

Low Carb Thousand Island Dressing

Low Carb Thousand Island DressingLow Carb Thousand Island DressingLow Carb Thousand Island DressingLow Carb Thousand Island Dressing.  I should have posted this low carb 1,000 island dressing recipe a long time ago but you know how it is and better late than never.  I kind of messed up a little getting ahead of myself with pictures and kinda forgot to take a picture of the finished dressing and that’s why you see that puny little dish with only about ¼ cup in it.  Oops.

Anyway, back at the ranch (on one of those 1,000 islands), this recipe has been around forever.  Some will mix in a hard-boiled egg but I like the way a salad or most other things look with grated egg on top so that’s the way I do mine.  If you are going to top something like the Open-Faced Rueben then better to add your hard-boiled egg into the dressing or better yet, put the egg in the dressing and then more grated egg on top.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not compensated in any way for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

1,000 Island Dressing
Print
Ingredients
  1. ½ C Mayonnaise
  2. 3 T Sugar Free Ketchup***
  3. 3 T Horseradish Cream
  4. 3 T Sugar Free Sweet Pickle Relish***
  5. 3 T Minced Purple Onion (Or Shallots)
  6. 1 T Lemon Juice
  7. 1 t Distilled Or Apple Cider Vinegar
  8. ½ t Crushed Garlic
  9. 1 Hard Boiled Egg
Instructions
  1. Grate cooled hard boiled egg.
  2. Mix all ingredients and refrigerate until ready to use.
  3. 12 Servings
  4. 84 Calories, .5g Protein, 9.2g Fat, 0.9g Carbs, 0.0g Fiber, 0.9g Net Carbs
Low Carb Scams https://low-carb-scams.com/

Low Carb Stir Fried Mung Bean Sprouts

Low Carb Stir Fried Mung Bean SproutsLow Carb Stir Fried Mung Bean Sprouts.  I have recently posted several recipes that include mung bean sprouts but what to do with the leftovers.  Most people let them sit in the refrigerator until they get soggy, slimy and are unusable.  If this has happened to you, you are not alone.  I have several recipe suggestions which may actually have you buying sprouts just to make them. Mung Bean Sprouts Salad and Vietnamese Shrimp Bowl.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not compensated in any way for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Stir Fried Mung Bean Sprouts
Print
Ingredients
  1. 1 Lb Fresh Mung Bean Sprouts
  2. ½ Large Red Onion Thinly Sliced
  3. 2 T Olive Oil
  4. 2 T Crushed Garlic
  5. 2 T Tamari Sauce
  6. 1 T Oyster Sauce
  7. 2 T Green Onion Tops
Instructions
  1. Rinse and simmer bean sprouts in salted water about 5 minutes or until they just begin to turn translucent. Drain well.
  2. Heat oil to medium high, add onions and cook until translucent and the edges begin to brown.
  3. Mix garlic, tamari, and oyster sauce.
  4. Add sprouts to onions stir and cook until they are just warmed through.
  5. Pour in tamari and oyster sauce and stir to mix.
  6. Garnish with green onions & serve immediately.
  7. 6 Servings
  8. 69 Calories, 2.6g Protein, 4.9g Fat, 5.8g Carbs, 1.1g Fiber, 4.7g Net Carbs
Low Carb Scams https://low-carb-scams.com/

Low Carb Mung Bean Sprouts Salad

Low Carb Mung Bean Sprouts SaladLow Carb Mung Bean Sprouts SaladLow Carb Mung Bean Sprouts Salad.  What in heaven’s name do you do with a big ole bag of beautiful white mung bean sprouts when you have purchased them and only needed a small amount?  Most people let them sit in their refrigerator for 5-6 days while they turn to…but you don’t need to, not anymore.  This recipe goes right from fresh leftover sprouts to a warm side dish or a cold salad-your choice.  I think once you have had them you will be buying sprouts just to make this dish as it is that good.  You might call it a little side dish of Asia.

If you end up making (and I recommend it) the Vietnamese Shrimp Bowl, you will have leftover sprouts and now you know how to use them.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not compensated in any way for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Mung Bean Sprouts Salad
Print
Ingredients
  1. 1 Lb Mung Bean Sprouts
  2. ¼ C Finely Sliced Green Onion Tops
  3. 2 T Olive Oil
  4. 2 T Toasted Sesame Seeds
  5. 1 T Fish Sauce + Also Served To The Side On Table
  6. 2 t Crushed Garlic
Instructions
  1. Rinse and simmer bean sprouts in water about 4-5 minutes or until they just begin to turn translucent.
  2. If serving as salad rinse in cold water, drain well, gently squeeze to release any more water and refrigerate.
  3. If serving warm drain, gently squeeze to release any more water and add to fish sauce mixture.
  4. In larger bowl mix crushed garlic, fish sauce, onions, sesame seeds, and olive oil.
  5. Add bean sprouts, toss, mixing well and serve immediately.
  6. 6 Servings
  7. 67 Calories, 2.1g Protein, 5.5g Fat, 4.4g Carbs, 1.1g Fiber, 3.3g Net Carbs
Notes
  1. No matter what you do, the sprouts will continue releasing water until you eat them and all you can do it drain just before serving.
  2. Don't worry about having to buy fish sauce. It is a condiment and can be sprinkled on many, many dishes.
Low Carb Scams https://low-carb-scams.com/

Low Carb Vietnamese Shrimp Bowl

Low Carb Vietnamese Shrimp BowlLow Carb Vietnamese Shrimp BowlLow Carb Vietnamese Shrimp Bowl.  I ended up making this with a bunch of leftovers and it was so good I decided to do a recipe with it.  I was originally going to use pulled pork in it but wondered how many people have pulled pork just hanging around so decided to leave it out, substituting avocado instead.  Everything else is pretty reasonably and easily gotten. We all do a little experimenting from time to time and of course, so do I.  The difference is, I have to eat what I make and if it’s not right I need to do it over…and eat it again so…I have included the pics from the first try as a wrap.

Low Carb Vietnamese Shrimp BowlLow Carb Vietnamese Shrimp BowlThe wraps were so good…and so messy, that I redid it as a bowl.  I have also included a sketch I did to figure out the color scheme and where I wanted to place everything and as you can see, the pulled pork didn’t make the final cut. I rearranged things-again for the final picture.  Did I have trouble making and having to eat this again?  Nope. Not. At. All.  I used bibb lettuce for the wrap but since I always have bok choy (my lettuce of choice) I used it in the bowl.

It is now the dog days of August and though this is a perfect anytime dinner dish, you will not need to do any cooking except to do a longish blanch with the bean sprouts.  After eating?  You might think you just stepped out of a Vietnamese restaurant.

It’s just a list of ingredients and comes together very quickly.  You may have a little dressing left over but don’t worry, it would last a long time in the fridge and once you have eaten it, it would disappear very quickly.  Make no mistake, this is a complete and filling meal and if you want to make any substitutions please do, as this is cooking-not baking and a salad is always just a guide.  If you can’t get fresh mint then please try to include a little dried mint into the dressing as it enhances the flavors very well and kind of bring the whole bowl together.

So, what do you do with your leftover mung bean sprouts?  I have the answer :  Mung Bean Sprouts Salad served either warm as a vegetable or cold as a salad.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not compensated in any way for recommending a product that I use***.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Vietnamese Shrimp Bowl
Print
Bowl
  1. 1 Lb Bay Shrimp
  2. 2 C Mung Bean Sprouts
  3. 2 C Chopped Bok Choy
  4. 1 C Finely Grated Daikon Radish
  5. 1 C Finely Grated Red Radish
  6. 1 C Finely Grated Jicama
  7. 1 C Green Onion Tops
  8. 1 C Finely Chopped Cilantro
  9. 1 C Chopped Fresh Mint
  10. 1 C Crushed Peanuts
  11. 1 Ripe Avocado
  12. ½ C Olive Oil
Chile Lime Sauce
  1. ¼ C Fresh Lime Juice
  2. ¼ C Fish Sauce
  3. ¼ C Chopped Cilantro
  4. 2 T Just Like Sugar Brown*** (Paleo)
  5. 2 T Finely Diced Purple Onion Or (I Used Shallots)
  6. 1 T Sugar-Free Rice Wine Vinegar
  7. 1 T Tamari
  8. ¼ t Red Pepper Flakes
  9. 1 t Crushed Garlic
  10. ½ t Ginger Powder
Instructions
  1. Blanch sprouts at a slow simmer for about 4-5 minutes or until they become translucent.
  2. Drain and refrigerate until cold and ready for use.
  3. Put Bok Choy in center under the shrimp, arrange rest of ingredients artfully, drizzle with olive oil, sprinkle with crushed peanuts and pour ¼ C dressing over all.
  4. 4 Servings
  5. 547 Calories, 36.5g Protein, 34.7g Fat, 16.4g Carbs, 7.5g Fiber, 8.9g Net Carbs
Notes
  1. Nutritionals include all ingredients listed.
  2. If you have extra dressing in to bottom of the bowl, grab a spoon...and slurp it up.
Low Carb Scams https://low-carb-scams.com/

Low Carb Cinnamon Flan

Low Carb Cinnamon FlanLow Carb Cinnamon FlanLow Carb Cinnamon FlanLow Carb Cinnamon FlanLow Carb Cinnamon Flan. I had a really hard time naming this concoction but finally came up with the word “Flan” because it has a sugar-free syrup served with it which is a little reminiscent of a real flan. Doesn’t really matter what you call it, it is delicious.  I can already think of a couple variations and one might be with raspberries and a couple of drops of almond extract as the two flavors go so well together.  Very, very easy to make.  It can be eaten as breakfast or dinner, which I did with a sausage patty and small salad or just as a really low carb dessert.  Anyway you cut it, it’s good, it’s easy and…your kids will love it.

I have started using Ceylon “True” Cinnamon and what a difference it makes.  I will be using the rest of the small bag and have purchased a one lb. bag which should last well beyond me and I am thinking of sharing it with someone I already have in mind.  Ceylon Cinnamon is kind of a taste altering experience if you have never had it, and I personally would never go back.  It is available on Amazon (not my favorite place to shop) as well as other places.  There is no mistaking it for regular cinnamon as it is MUCH lighter in color with a more subtle flavor. Recipes I have already used it in are the Carbalose Cinnamon Walnut Rolls but hey, I just got the stuff so give me a little time.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not compensated in any way for recommending a product that I use.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Cinnamon Flan
Print
Ingredients
  1. 6 Oz Cream Cheese ROOM Temperature
  2. 6 T Barely Melted Butter + 2 t Smeared In Bottom Of Baking Dish
  3. 6 Eggs ROOM Temperature
  4. ¼ C Just Like Sugar Brown (Paleo)
  5. ¼ t Cinnamon
  6. 12 Medium Strawberries Cut Into At Least 8-12 Pieces Each
  7. 2 T Sugar-Free Syrup Per Person
Instructions
  1. Beat room temperature cream cheese, cinnamon and Just Like Sugar.
  2. Slowly add melted butter and mix until smooth, scraping as necessary.
  3. In a separate bowl, beat eggs then slowly add to cream cheese, scraping bowl several times, and making sure there are NO lumps.
  4. Begin heating oven to 375°.
  5. Grease 8”x8” glass baking dish with 2 t butter and put into oven. You want the butter just beginning to brown and the dish hot. Watch it closely or it will blacken and burn.
  6. Pour into heated 8”x8” baking pan and bake for 22-24 minutes. It will not happen immediately but IF your batter was at room temperature it should puff up like a balloon like Yorkshire Pudding only---it might not collapse.
  7. Your finished product should have the color and texture of a firm flan.
  8. 8 Servings
  9. 182 Calories, 5.7g Protein, 16.0g Fat, 2.0g Carbs, 0.3g Fiber, 1.7g Net Carbs
Notes
  1. Nutritionals include all ingredients listed.
  2. I'll update if it freezes well if, I can get some in the freezer.
  3. Just Like Sugar tabletop would be fine instead of the Brown. Just a slightly different flavor and it will not turn your flan that soft brown color.
Low Carb Scams https://low-carb-scams.com/

Low Carb Chicken Piccata

Low Carb Chicken PiccataLow Carb Chicken PiccataLow Carb Chicken Piccata. You are looking at that very rare commodity known as a chicken tender.  They are pretty hard to find anymore as they command a higher price because of their uses in restaurants over the last 20 years.  My sweet little neighborhood Beaumont Market got a new (but actually retired) butcher and has decided to order them.  Yes, they are a little more expensive but in my world well worth it, because they are so easily portion controlled and how quickly they cook without drying out.  This can certainly also be made with juicy thigh meat but then you have dark meat.  I have made it known how much I prefer dark chicken meat over white but chicken tenders are a game changer.  I will purchase and eat these for as long as Jim continues to get and sell them and they are perfect for you and your kids fixed any number of ways including Crunchy Deep Fried Chicken Chips. Pretty much everybody knows how much kids like the crummy McNuggets served by McDonald’s but mine are a terrific healthy alternative.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Chicken Piccata
Print
Ingredients
  1. 12-16 Chicken Tenders Or about 1-1¼ Lbs (Do Not Flatten)
  2. 6 T Olive Oil
  3. 8 T Butter
  4. ⅓ C Lemon Juice Or About 1½ Lemons
  5. ½ C Water (Chicken Stock)
  6. 2 T Chicken Base (Omit If Using Stock)
  7. ¼ C White Wine
  8. ¼ C Capers
  9. Salt & Pepper
Instructions
  1. Heat 3 T olive oil + 3 T butter until butter is browning. Add half of the tenders, cook for 1-2 minutes per side. Set aside. Repeat for 2nd half tenders.
  2. Add wine and reduce by ½.
  3. Add water, chicken base, & lemon and reduce.
  4. Add capers to heat and swirl in remaining butter 1 T at a time.
  5. Plate tenders and spoon sauce over all.
  6. 4 Servings
  7. 531 Calories, 27.0g Protein, 45.6g Fat, 2.4g Carbs, 0.4g Fiber, 2.0g Net Carbs
Notes
  1. You will need to do this as two batches since trying to cook this many tenders would only cool your pan and stew the chicken instead of sauteing it.
Low Carb Scams https://low-carb-scams.com/

Low Carb Beef And Daikon Radish Soup

Low Carb Beef And Daikon Radish SoupLow Carb Beef And Daikon Radish SoupLow Carb Beef And Daikon Radish SoupLow Carb Beef And Daikon Radish SoupLow Carb Beef And Daikon Radish Soup. Having worked in and having had restaurants, one of the staple soups has always been beef and macaroni.  Not anymore.  Soups can be just as flavorful and full of low carb goodness without potatoes or macaroni or any other high carby vegetable for that matter.  Trust me as I have now eaten low carb for 8 years. Over those years I have come to realize that daikon radish is the perfect substitute for potatoes.  It has its own very mild flavor but totally loses it when cooked and added to other flavors and this low carb beef and daikon radish soup is a perfect example.  I have used celery root, and lots of other things in place of potatoes and daikon radish now remains at the top of my list.  It is good for crudités, soups of all kinds, it can be roasted, and used in stews.  Soooo…this is my ode to daikon radish, and may all you low carbers everywhere use it prodigiously.  You don’t need a thickener for every soup and this is one of them-just filled with good stuff.  There is a kind of secret ingredient and…it’s the Lawry’s Seasoned Salt so, if possible please use it.  I left  some of the cheese off so you see a bit of what the soup looks like.

Now, I can’t make a daikon radish look like macaroni and that’s a fact but-I can make a soup taste so you’ll never miss that macaroni.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Beef And Daikon Radish Soup
Print
Ingredients
  1. 1 Lb Daikon Radish Cut Into Small Pieces (About 4-5 Cups)
  2. 3 C Water
  3. 1 Lb Ground Beef
  4. ½ Small Yellow Onion Finely Diced
  5. 2 t Chicken Base Or 2 t Beef Base (I Used A Little Of Both)
  6. 2 t Lawry’s Seasoning Salt
  7. 2 Cans Diced Tomatoes
  8. 2 T Tomato Paste
  9. 1 T Just Like Sugar Brown (To Offset The Acidity In The Tomatoes)
  10. 1 t Pepper + More If Wanted
  11. 1 C Grated Cheddar Cheese (Optional)
Instructions
  1. Cover and simmer daikon radish in water for about 30-40 minutes or until tender.
  2. Sauté ground beef and onions until beef just loses its color, then add Lawry’s and whatever base(s) you decide to use, simmer, mixing in tomato paste and pepper.
  3. Dump meat mixture into cooked daikon and simmer an additional 30 minutes.
  4. Top with grated cheese.
  5. 8 Servings
  6. 228 Calories, 14.3g Protein, 15.5g Fat, 7.3g Carbs, 2.0g Fiber, 5.3g Net Carbs
Notes
  1. If you wish to add anything else like green beans, mushrooms, or Italian seasonings of any kind, be my guest.
  2. This is just a basic hearty, healthy soup and you don’t have to wait until winter to make it.
  3. Cheese is optional but is included in nutritionals.
Low Carb Scams https://low-carb-scams.com/

Low Carb Umami Mayo

Low Carb Umami MayoLow Carb Umami MayoLow Carb Umami MayoLow Carb Umami MayoLow Carb Umami Mayo.  Mine has just four ingredients and two of them are what I believe to be two of the most powerful umami flavors available without the use of MSG. Many of us may have heard the word umami and maybe not understand what exactly it means.  Well join the club.  I want you to know I do not, nor have I ever, had a problem with using MSG.  It occurs in nature including cheese, tomatoes, grapes, and mushrooms to name just a few so…you have probably eaten it in small amounts your whole life and most likely not known it.  It is in fruits, vegetables, fowl, meats and fish. There is enough crap on the internet to fill a book and wad a shotgun about MSG and in my humble opinion much of it is bunk.  As I have always understood it, MSG does nothing to “flavor” food, it affects your taste buds.  If you want to test it take ¼ C of water and put a pinch of MSG in it.  As we know, water doesn’t have much flavor to it but a small pinch of MSG will give it a taste.   Add more-more taste.  Wait several minutes and your taste buds with continue with the effects of the MSG long after you have stopped drinking flavorless water.  Often, the term “natural flavor” refers to ingredients containing MSG so when you see it in print on some crappy food packaging you may be looking at it referring to MSG.  I found this interesting article via Twitter on Food Facts the other day and it is well worth reading.

Here is a short list of products using the term “natural flavor” and I’m betting there would be lots less people claiming to be allergic to MSG if they realized how ubiquitous it is in packaged foods.

1.Doritos, 2. KFC Fried Chicken, 3. Pringles, 4. Hidden Valley Ranch, 5. Seaweed Salad, 6. Cheetos 7. Boars Head Cold Cuts, 8. Parmesan Cheese, 9. Gravy, 10. Protein Powders, 11. Pepperoni, 12. Popcorn, 13. Potato Chips.

The best thing about this umami mayo is:  it’s zero carb and…high fat and…it is good with so many things.  It is fabulous as a dip with zero carb pork skins or low carb crudité veggies, and wonderful on a hamburger. You will need Umami Powder to make this four ingredient recipe and of course you can add any other herbs or spices you want to. The sky’s the limit baby.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Umami Mayo
Print
Ingredients
  1. 1 C Mayonnaise
  2. 1 t Umami Powder
  3. ½ t Five Spice Powder
Instructions
  1. Mix all ingredients thoroughly.
  2. 8 Servings
  3. 200 Calories, 0.0g Protein, 24.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
  4. 4 Servings
  5. 400 Calories, 0.0g Protein, 48.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. Don't think you can just pig out on this mayo because it you try you, may(o) get way too full. The fat content is very high and along with that comes a high satiety level. Oh, you may be able to eat more than ¼ cup of it but...you won't eat much more for at least several hours.
  2. Taste before adding any other herbs or spices and if you really think it needs more then go for the gusto. If you love the flavors as is, you can add ¼ t of both powders but I would let it sit in the fridge for several hours before adding more.
Low Carb Scams https://low-carb-scams.com/

Low Carb Umami Powder

Low Carb Umami PowderLow Carb Umami PowderLow Carb Umami PowderLow Carb Umami Powder.  If you have a spice grinder and/or a mortar & pestle this low carb umami powder will change your cooking life and I am serious. It is fabulous and will enhance nearly anything you can imagine.  Now I have used Pistol River Porcini Dust forever and it is in a lot of my recipes but with the addition of ground fermented black beans it is a powerhouse of flavor like no other and I’m rather surprised McCormick’s or some other spice company has not come out with something similar because it is so easy.  Two lousy ingredients of pure umami.  You can use it to jazz up soups, sprinkle it on salads and dress meats with it and just the smell is enough to give you inspiration.  Since I just came up with the idea the only other recipe I have done thus far is Umami Mayo which can be used as a dip with Fried Pork Skins or low carb crudité veggies. To read more regarding what umami is, please see the Umami Mayo recipe as I describe it more in detail there along with my take on MSG which is something I do not use but only for reasons explained there-it is a good short read. You will also see the ground ferment beans (and not porcini dust) in the recipe for Hoisin Sauce which is then use to make Peking Duck so you may as well grind extra beans if you plan to use hoisin sauce and I do use it in small quantities in several other recipes including the recently added Kung Pao Riced Cauliflower.  That little container you see in the picture probably has about ½ cup and I keep it in the freezer until I need a little more.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Umami Powder
Print
Ingredients
  1. 3 T Porcini Powder
  2. 3 T Ground Salted Fermented Black Beans Powder
Grinding The Fermented Black Beans
  1. Smash beans on the counter, transfer them to spice grinder, and add porcini powder.
  2. Begin pulsing and then grind until it all turns to a powder. The longer you grind, the lighter in color it becomes. The beans are black to start and end up a beautiful mahogany brown when finished.
  3. 6 Servings
  4. 0 Calories, 0.0g Protein, 0.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. This is made with 3 T each ingredient, is used 1 teaspoon at a time which, and is then, ready to be used as wanted. The recipe is always equal parts each ingredient.
  2. You can very easily grind your own dried porcini mushrooms or...buy the dust from Pistol River Mushrooms here in Oregon.
  3. Since I came up with this myself I am afraid you cannot find ground fermented black bean powder. I did find some stuff on amazon but the color was so light it didn't seem like the same product. I know the product is available somewhere because it is called mejugaru and used to make Korean gochujang and also goes by the name Fermented Soy Bean Flour and not to be confused with Soy Flour. Since I use the beans for other thing I just ground it myself and you are certainly welcome to search it further on the internet.
  4. It must have something in the way of nutritionals but the amounts are so small they don't register so this is definitely a zero carb recipe.
  5. Can you add any other spices? Of course you can-anything you want.
  6. This is not necessarily a salt replacement although the black beans are fermented with salt so go easy on the salt until you know.
  7. To my tastes it seems mildly sweet with of course no sweetener of any kind in it.
Low Carb Scams https://low-carb-scams.com/

Low Carb Vietnamese Fish Dipping Sauce

Low Carb Vietnamese Fish Dipping SauceLow Carb Vietnamese Fish Dipping SauceLow Carb Vietnamese Fish Dipping SauceLow Carb Vietnamese Fish Dipping SauceLow Carb Vietnamese Fish Dipping Sauce.  Sometimes I like to make a sauce that is multi-functional and this sauce is one of those times.  I first used it as a salad dressing for Vietnamese Shrimp Salad and then realized it was also good to dip other foods into.  It is not thick so it will just give a nice coating on whatever you dip into it.  Don’t be surprised when the flavor knocks you off your feet because as with all things fish saucy, this does it too.  Because I first did it as a salad dressing with shrimp, shrimp is the first thing that came to my dippy mind and of course any kind of vegetable or other meats would work as well.  This is very, very easy to put together. Pictured are a plain salad and the salad as a dinner I had last night…with shrimp.  I haven’t done it yet but I’m thinking over a piece of good fish would be dandy too.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Vietnamese Fish Dipping Sauce
Print
Ingredients
  1. ¼ C Fresh Lime Juice
  2. ¼ C Fish Sauce
  3. ¼ C Cilantro
  4. 2 T Just Like Sugar Brown
  5. 2 T Finely Diced Purple Onion Or (I Used Shallots)
  6. 1 T Sugar-free Rice Wine Vinegar
  7. 2 t Tamari
  8. ¼ t Red Pepper Flakes
  9. 1 t Crushed Garlic
  10. ½ t Ginger Powder
Instructions
  1. Mix all ingredients and it's ready to use.
  2. 6 Servings
  3. 9 Calories, 0.8g Protein, 0.0g Fat, 1.7g Carbs, 0.2g Fiber, 1.5g Net Carbs
Notes
  1. Yup, it's that easy.
  2. Nice with 41-50 sized shrimp.
  3. I have given this as 6 servings with ¾ C as the total-That would be if nobody gets out and uses a spoon.
  4. Mint is always a nice addition sprinkled on a salad.
Low Carb Scams https://low-carb-scams.com/

Low Carb Kung Pao Riced Cauliflower

Low Carb Kung Pao Riced CauliflowerLow Carb Kung Pao Riced CauliflowerLow Carb Kung Pao Riced Cauliflower. I think I could eat just about anything Asian and this low carb Kung Pao Riced Cauliflower does not disappoint. Kung pao chicken is probably one of America’s favorite Chinese recipes and is eaten thousands of times each day in restaurants across the country.  This has all the recipe elements & taste and none of the sugar or starches associated with Kung pao. You will need a recipe of Hoisin Sauce to complete the dish and trust me once you have tried the hoisin sauce you will quickly want to make yourself some Peking Duck or Chinese BBQ Pork Loin as hoisin is absolutely and utterly divine.  You may certainly add a bit more sauce, add chicken or shrimp and make this a complete meal.  Enjoy.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Kung Pao Riced Cauliflower
Print
Ingredients
  1. 1 Medium Head Riced Cauliflower (About 5-6 C)
  2. 4 Slices Bacon Cooked & Crumbled (Reserve Fat)
  3. 2 T Sugar Free Rice Wine Vinegar
  4. 2 T Tamari
  5. 2 T Water
  6. 1 T Cooking Sherry
  7. 1 T Hoisin Sauce
  8. 2 t Just Like Sugar Brown
  9. 3 T Olive Oil (Divided)
  10. 2 t Red Pepper Paste + More To Taste
  11. 1 Chopped Jalapeno Pepper
  12. 1 T Chopped Ginger Paste
  13. 2 t Crushed Garlic
  14. ¼ t Red Pepper Flakes
  15. ½ C Finely Sliced Green Onion Tops
  16. ¼ C Crushed Peanuts
  17. Sesame Seeds (Optional)
Instructions
  1. Cook and crumble bacon, reserving the fat. Set aside.
  2. In a small bowl whisk wine vinegar, water, tamari, Just Like Sugar, cooking sherry, hoisin sauce, ginger, garlic, pepper paste, pepper flakes, jalapeno pepper, 1 t olive oil, and set aside.
  3. In remaining olive oil and reserved bacon fat on medium high heat, sauté cauliflower and red peppers, stirring occasionally, until browned and beginning to soften or about 8-10 minutes. This is like sautéing hash browns. Mix in crumbled bacon and ¼ C green onions.
  4. Add reserved sauce to cauliflower and heat thoroughly.
  5. Transfer to a platter and sprinkle with remaining green onions and peanuts.
  6. 6 Servings
  7. 224 Calories, 7.4g Protein, 19.0g Fat, 6.5g Carbs, 3.1g Fiber, 3.4g Net Carbs
Notes
  1. It does not matter what kind of red pepper paste you use. Mine happens to be a Middle-Eastern mild pepper paste and the recipe is based on that. If you have Korean paste please, use it and I assume you know how much heat you want your dish to have. Remember this is not baking and you can adjust any of the flavors you want.
  2. I didn't show bacon in the picture but I had it, used it and..it was good...especially with the bacon fat.
  3. I ultimately ended up using ½ C minced red peppers if for no other reason than for color.
Low Carb Scams https://low-carb-scams.com/

Low Carb Spicy Thai Pea Eggplant Curry

Low Carb Spicy Thai Pea Eggplant CurryLow Carb Spicy Thai Pea Eggplant CurryLow Carb Spicy Thai Pea Eggplant CurryLow Carb Spicy Thai Pea Eggplant CurryLow Carb Spicy Thai Pea Eggplant CurryLow Carb Spicy Thai Pea Eggplant CurryLow Carb Spicy Thai Pea Eggplant Curry.  I have said I have a little family owned Thai market I frequent most every week for all things Asian and they always have these beautiful little pea eggplants.  One of the first things I check in the produce department are the marked down items.  I rarely buy the regularly priced Japanese eggplant because in most people’s eyes they go bad so quickly but…there is never anything wrong with them. This bag of pea eggplant was marked down to $1.00 and I swear, there is nothing wrong with them either. I think they look like tiny watermelons outside and juicy figs inside but…good grief they sure don’t taste like watermelons or figs.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Spicy Thai Pea Eggplant Curry
Print
Ingredients
  1. 16-18 Thai Pea Eggplant (Quartered-And Globe Eggplant Works As Well)
  2. 1 Medium Onion (Slivered And Cut To about 1½-2” Pieces)
  3. 1 Large Red Bell Pepper (Slivered And Cut To about 1½-2” Pieces)
  4. 1 C Snow Peas Cut On The Diagonal
  5. ¼ C Coconut Oil (Divided)
  6. 2 T Crushed Garlic
  7. 1½ T Powdered Ginger
  8. 2 t Ground Coriander
  9. 2 t Turmeric
  10. Pinch Red Pepper Flakes
  11. 3 T Lime Juice
  12. 1 T Fish Sauce (Optional But Really Good)
  13. 1-1½ t Chili Garlic Paste (Depending On Heat Wanted)
  14. 1 14 Oz Can Coconut Milk (Or Cream)
  15. 1 C Thai Basil Leaves (Divided)
  16. 1 T Fish Sauce (Optional But Really Good)
Instructions
  1. Sauté eggplant in 2 T coconut oil.
  2. Add remaining T oil while adding onion, red pepper, & snow peas and continue sautéing until nearly tender.
  3. Add all spices and cook for 2-3 additional minutes.
  4. Add all liquids and cook until a bit thickened. Mix in ¾ C basil or mint.
  5. Put into large serving bowl, sprinkle on remaining basil or mint.
  6. 6 Servings
  7. 108 Calories, 1.4g Protein, 8.3g Fat, 7.1g Carbs, 2.4g Fiber, 4.7g Net Carbs
Notes
  1. If you can’t get Thai basil sub it with fresh spearmint leaves or even dried spearmint as the sweet basil you use in Italian cooking is not for use here. I used both basil and mint.
  2. If you want to add shrimp or chicken this will make a dinner for four.
  3. Peel and cubed regular globe eggplant will work as well.
Low Carb Scams https://low-carb-scams.com/