Tag Archives: paleo

Keto Zaatar Salad

Keto Zaatar SaladKeto Zaatar SaladKeto Zaatar Salad.  Many times it is not a recipe per se that is from a particular region of the world, but the spices that go into it that make it.  If you knew just some of the main Middle Eastern spices, tasted this, you might guess the salad came from somewhere in Africa or the Middle East.  In this case it is the za’atar that gives it away.  Yes, it is a spice blend but it is also a condiment on every table.  It is dipped into and sprinkled on everything.  It is also baked into breads, put into dips and sprinkled on eggs, and used as a rub on meats. Sumac is another oft used Middle Eastern spice.  It is a beautiful dark red in color with the taste of a kind of tart lemon.  Black seeds (Nigella Sativa) and not to be confused with black sesame seeds, are another to die for condiment on African and Middle Eastern tables and if you happen to have them they are perfect sprinkled on this salad. Pine nuts are a symbol of love and care for the people being fed as well as showing that the husband is capable of caring for his family.  Yes, pine nuts are expensive all over the world.  I try to eat zaatar 4-5 times a week and this keto zaatar salad is only one of them.  I most often put in on eggplant.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Zaatar Salad
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Ingredients
  1. 4 C Chopped Lettuce (Your Choice & Mix & Match If/As Desired)
  2. 1 C Fresh Diced Tomatoes (About 2-3 Romas)
  3. 1 C Diced Cucumbers
  4. ½ C Thinly Sliced Red Onion
  5. 1 T Dried Mint
  6. ¼ C Olive Oil
  7. ¼ C Lemon Juice
  8. 2 Tablespoons Za’atar
  9. 1 T Crushed Garlic***
  10. 4 t Aleppo Pepper (If You Happen To Have It)
  11. 4 t Pine Nuts For Garnish (If You Happen To Have Them)
Instructions
  1. Place the first 5 ingredients in a large salad bowl (romaine through mint) and toss.
  2. Squeeze lemon juice & olive oil into a small bowl.
  3. Add garlic paste, 1½ T za’atar and whisk briskly.
  4. Drizzle salad with dressing mixture, then sprinkle with more za’atar, Aleppo pepper, & pine nuts.
  5. 4 Servings
  6. 162 Calories, 1.7g Protein, 15.2g Fat, 7.4g Carbs, 2.8g Fiber, 4.4g Net Carbs
Notes
  1. There are zero carbs in Aleppo peppers and pine nuts will only increase the fat as there are 92g fat per cup. Yikes.
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Keto Caramelized Vietnamese Chicken

Keto Caramelized Vietnamese ChickenKeto Caramelized Vietnamese Chicken.  I have done this with boneless skin-on chicken thighs which are my favorite parts of a chicken but any part(s) will work.  I can easily bone my own thighs because I want the skin on but it’s totally not necessary.  I also shop in a grocery that will de-bone them for me at no extra charge so to save work I am now having that done.  Bottom line:  You want skin-on thighs and it does not matter if the bone is still in.

This is a pretty good example of what Asians call balanced as it is, salty, sour, sweet, and spicy yet, it is very easy to make and fun to eat.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Caramelized Vietnamese Chicken
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Ingredients
  1. 8 Chicken Thighs Brought To Room Temperature
  2. 1 Large Thinly Cut Lightly Caramelized Onion
  3. 1 T Olive Oil
  4. ½ C Water
  5. 4 t Garlic Paste***
  6. 1 T Powdered Ginger
  7. ½ C Just Like Sugar Brown***
  8. 3 T Sugar Free Rice Wine Vinegar
  9. 2 T Fish Sauce
  10. 1 T Minced Pickled Jalapeno Pepper +1 t Juice
  11. ½ C Cilantro For Garnish
Instructions
  1. Preheat oven to 450°.
  2. Put room temp. chicken thighs in large glass baking dish and cook about 40-45 minutes or until skin is very dark brown and crispy.
  3. Add olive oil to small pan on low heat, add onions and cook to a light golden brown. (About 25-30 minutes).
  4. Add rest of ingredients down to cilantro to a small saucepan and simmer about 5-10 minutes or until just slightly beginning to thicken. You can always add more water.
  5. Add onions to sauce.
  6. Spoon sauce on each thigh and garnish with cilantro.
  7. 8 Servings
  8. 280 Calories, 19.6g Protein, 20.0g Fat, 3.0g Carbs, 0.3g Fiber, 2.7g Net Carbs
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Keto Crack Pie

Keto Crack PieKeto Crack PieKeto Crack Pie or maybe we should call this Keto Crack Pi. You know, I have so many keto~low carb~diabetic friendly recipes on this site that it is now fun to take some ridiculously high carb dish and ketofy it and this is one of them.  I was watching a series on Netflix called Chef’s Table and two of the (many-30?) chefs highlighted are David Chang & Christina Tosi.  If you want the whole story you will have to watch it on Netflix but I will say the whole series has been an absolute knockout.  Does Keto Crack Pie taste like the famous Momofuko or Milk Bar crack pie?  I don’t know because I have never had it for comparison but as far as keto goes this is good and I mean really good and it takes such a small piece to satisfy any sweet tooth.  From some of the reviews of the original pie people say it is ridiculously sweet so I have toned that down but the essence is still there. Before I could even think about trying to make this I had to get coconut milk powder to replace regular milk powder which I wouldn’t use in a million years.  Good heavens, by adding water it’s like drinking a candied broth.  About the only things my Keto Crack Pie have in common with the original are egg yolks, butter, heavy cream, and vanilla extract.

I did not do well with dinner the day I made this.  As soon as I had taken the pics I could use, I ate that piece of pie.  It was about 1:30 in the afternoon and the stupid thing was so good and beyond my expectations that…I ate another piece and boom~I was a goner.  Had a glass of wine and called myself good to go.

How it looks and tastes:  I hope you can see how it looks. Color is a bit darker that a pumpkin pie. The filling is a very intense brown sugar flavor and not too unlike my Walnut Pecan Tart but maybe “lighter”?  I guess my best description can only be~heavenly.  Oh, did I mention, it’s easy?  Yeah well, it’s easy too. Update:  After having been in the refrigerator a little over 24 hours the pie has become very dense and not too unlike a thick New York Cheesecake.  Still tastes like a seriously rich and fabulous caramelly brown sugar pie.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Keto Crack Pie
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Crust
  1. 1 C Almond Flour
  2. ⅓ C Ground Pecans
  3. 3 T Just Like Sugar Brown*** (For Paleo) Or 5 Drops Liquid Sucralose***
  4. ¼ C Melted Butter
Filling
  1. ½ C Softened Butter
  2. ⅔ C Just Like Sugar Brown***
  3. 3 Drops Liquid Sucralose*** (Just Omit To Keep it Paleo)
  4. 2 T Coconut Milk Powder
  5. ½ C Heavy Cream or Coconut Cream (Paleo)
  6. ¾ t Vanilla Extract
  7. 4 Egg Yolks
Crust
  1. Preheat oven to 350°.
  2. Put almond flour into a medium bowl.
  3. In a small processor add pecans and Just Like Sugar Brown and process until pecans are ground.
  4. Add pecan mixture to almond flour and mix in melted butter.
  5. Press into an 8" glass pie dish. Blind bake crust 12-15 minutes at 350° and then “tamp down” as it will puff up. Return to oven for about 5 additional minutes or until it starts to just turn slightly brown.
  6. Cool Crust
Filling
  1. Cream butter, mix in heavy cream, coconut milk powder, vanilla extract and Sucralose (if using).
  2. Slowly add Just Like Sugar.
  3. Add egg yolks all at once and mix just to blend.
  4. Mixture will be very thick, almost like a mousse.
  5. Spread evenly into cooled baked crust.
  6. Bake 20 minutes, turn down the oven to 325° and bake another 10 minutes or until very puffy and light crusty brown on top. Turn off oven, leaving pie in for 5-10 more minutes. Don't worry it will collapse as it cools.
  7. Cool completely and refrigerate at least a couple of hours. If you can leave it alone, overnight is even better and uh, good luck on that one.
  8. 8 Servings
  9. 369 Calories, 5.2g Protein, 37.4g Fat 4.5g Carbs, 2.0g Fiber, 2.5g Net Carbs
Notes
  1. The original pie is dusted with powdered sugar and I just used a little bit (about ½ t) of the coconut milk powder.
  2. I have now made this pie for a second time using coconut cream and although it is good, the heavy cream wins-hand down.
  3. I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol, oligosaccharides or food grade glycerin(e) and one of them is they are not as low in carbs as you may think.
  4. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use.
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Low Carb Black Beanless Soup

Low Carb Black Beanless SoupLow Carb Black Beanless SoupLow Carb Black Beanless Soup.  Finding myself a bit under the weather and not wanting to come up with a dinner, I decided to try to come up with a new soup.  Whoever knows what appeals to someone who is miserable but black bean soup came to mind and the idea of my having black beans, or any other beans for that matter was a joke but I wanted something with a strong cuminy flavor.  I already had all the common vegetables in the fridge so…I got them out and started this so easy low carb black beanless soup recipe.  If I had half a brain the day I did this I would have put some shredded pork into it but since the brain had gone missing, I missed my opportunity.  It is however something I would highly recommend and will not add any carbs. Not many calories but the flavor is…terrific.

This is going to make a pot-load of soup so either make ½ the recipe or make it for a large crowd.  Remember, I made this because I was sick and going to eat it for more than several days and…I only made a ½ recipe.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Black Beanless Soup
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Ingredients
  1. 4 Slices Bacon (About ¼ Lb) Sautéed & Crumbled (Reserving Bacon Grease In Pan)
  2. 2 C Riced Cauliflower
  3. 1 C Finely Chopped Celery (About 2 Large Ribs)
  4. 1 C Finely Chopped Red Pepper
  5. ½ C Finely Chopped Onion
  6. ½ C Finely Chopped Carrot (About 1 Small)
  7. 4 C Water (Or Chicken Stock)
  8. 1 T Chicken Base***
  9. 1 T Cumin + More To Taste
  10. 1 T Pickled & Chopped Jalapenos
  11. 1 T Pickled Jalapeno Juice
  12. 2 t Crushed Thyme
  13. One Can Small Diced Tomatoes
  14. 1 Sliced Avocado (Garnish)
  15. Green Onion Tops (Garnish)
  16. Lime Wedges (Garnish)
  17. Cilantro (Garnish)
  18. Dollop Crème Fraiche Or Sour Cream (Optional As Garnish)
  19. Freshly Ground Pepper
Instructions
  1. In a large pot sauté bacon, remove, reserving grease.
  2. Add celery, red peppers, onions, carrots, & thyme and sauté 8-10 minutes.
  3. Add water, chicken base, (or stock) riced cauliflower, cumin, jalapenos & juice, and the juice from the tomatoes + ½ of the tomatoes, reserving the rest.
  4. Bring to simmer and cook until vegetables are soft.
  5. Take out about ½ of the vegetables, add back bacon, and with a stick blender, blend until mostly pureed. Add back vegetables and reserved diced tomatoes, bring to temperature, and garnish as desired.
  6. 8 Servings
  7. 65 Calories, 3.5g Protein, 2.6g Fat, 7.1g Carbs, 2.2g Fiber, 4.9g Net Carbs
Notes
  1. For added fat, drizzle a little olive oil over soup.
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Low Carb Crispy Pork Belly

Low Carb Crispy Pork BellyLow Carb Crispy Pork BellyLow Carb Crispy Pork BellyLow Carb Crispy Pork BellyLow Carb Crispy Pork Belly. When eating keto or zerocarb actually leads to crunchy. Oh, I don’t mean a bit of crunch, I mean probably the crunchiest food on earth-Pork Skin. The first time I ever had this most exquisite of foods was about 30 years ago.  We were on Vancouver Island in the Chinatown area of Victoria and ducked into some funky little hole in the wall restaurant.  You know how it is, nobody speaks English, I’m just trying to find out what this pork belly stuff is before I order some of it.  One thing led to another and with zero understanding of what I was ordering, I pulled down my pants, took a chance, closed my eyes, and ordered it anyway.  I am here to tell you that to this day I have never had anything that compared to that first bite of low carb crispy pork belly.  I truly thought if there was a heaven, I had just entered the kingdom.  So…life happens and though from time to time I would try to find this pork belly again, I never did until one day…I decided to make my own. 

Now I have had and made my own chicharrones but they are not the same.  They are of course fabulous in their own right but absolutely not the same as a low carb crispy pork belly even though they are both made with the same product.  Since I had come up with my own Hoisin Sauce a while ago this had been percolating and I have had it more than a couple of times now.  Because I can, I serve it with hoisin but I wanted to not only make it very easy for you but to also give you the authentic Chinese version which is the easiest way imaginable.  And this is maybe one of the best things of all here:  These succulent little bits of goodness can be…gasp…eaten with your fingers. If you don’t have the same Norpro tenderizer I have then you can use a fork to pierce the skin and it will just take a bit more time and elbow grease and some say you don’t even need to pierce the skin.

I have shown it with 3 pieces as an appetizer and 6 pieces as a dinner.  If you think you can eat more than 6 pieces, I would advise trying 6 pieces to begin with and then going for more.  It is tempting to eat more but an hour or two later they will sneak up on you and you will feel full beyond belief.  I mean let’s face it, you will be eating nearly all fat.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Crispy Pork Belly
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Ingredients
  1. 1½ Lb Slab Of Pork Belly (I Get Mine In A Vietnamese Grocery)
  2. ½-1 t Five Spice Powder
  3. ½-1 t Salt
Instructions
  1. With skin up and using the tool shown or a sharp fork, pierce the skin many times.
  2. Turn belly skin side down and score into what will be 24 pieces. Not only does scoring aid in portion control, (who needs that anyway)? It also keeps it from humping or twisting.
  3. Mix, spread, & rub salt & powder into cuts over bottom only of belly.
  4. Make an envelope out of foil and place belly skin side up inside. DO NOT COVER.
  5. Making sure skin is dry, dry, dry, put into refrigerator, again uncovered, for 24 hours. You may sprinkle salt on the top for drying but it is not necessary.
  6. When ready to begin cooking put belly on counter for 2-3 hours and bring to room temperature.
  7. Heat oven to 450°.
  8. Place belly into oven for 35 minutes and DON'T open the door.
  9. Turn down heat to 350° and continue cooking for another 30-40 minutes. Again DON'T open the door.
  10. Turn off oven and leave belly alone for another 15 minutes.
  11. Remove from oven and with skin side down and using a large knife, (chef's knife is best) begin cutting through the scores and into the skin. You are going to need a little pressure to push through the crispy skin.
  12. 8 Servings As Appetizer
  13. 240 Calories, 13.0g Protein, 21.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
  14. 4 Servings As Dinner
  15. 480 Calories, 26.0g Protein, 42.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. Don't go nuts with the five spice powder or salt. A little dab will do ya.
  2. If by some chance the skin is not totally crispy don't worry as all is not lost. You can turn on the broiler and broil for 1-2 minutes but be careful because at this point it is easy to scorch it.
  3. The belly available to me is very thin skinned so if all you can get is a thicker skinned belly then I would add 5-10 minutes of cooking time.
  4. Of course you can use a larger slab of belly for more people.
  5. If you think you want the Norpro tenderizer, I ordered it through my local hardware store for &7.00. Not a well know item but I think most any hdwe. store can order it for you.
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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***

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Cilantro Lime Dressing
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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.
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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. 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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Buerre Blanc
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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.
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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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Cuban Beef
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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.
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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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Cauliflower Couscous
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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.
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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 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.

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Cucumber Lime Mignonette
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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)
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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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Garlic Mint Snow Peas
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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
Notes
  1. This takes almost no time at all to sauté so best to do it last minute.
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Low Carb Red Pepper Walnut Relish

Low Carb Red Pepper Walnut RelishLow Carb Red Pepper Walnut RelishLow Carb Red Pepper Walnut Relish.  Muhammara In Arabic, and this is the 2nd recipe I am posting using Aleppo Pepper Paste and also where I will attempt to explain it a bit more than in the Yogurt Walnut Dip.  Originally, Aleppo Peppers were grown and came from Aleppo, Syria and the picture on the right is a true pepper.

In Syria, with hundreds of thousands dead and livelihoods destroyed by the conflict, the loss of a spice might not seem like a big deal, but it’s not just a flavor, it’s history. “The Syrians are so accustomed to conflict, and at the same time so determined to maintain their traditions, they create spaces in their homes where they keep supplies. Most households retain a small supply of seeds, too.”  You can get what is call Aleppo pepper but it is not coming from Aleppo and almost certainly not even from Syria.  They are now mostly grown in Turkey and you know how it works.  They are going to probably crossbreed on their own (peppers tend to do that) and flavors will change depending on the soil they are grown in.

The Aleppo pepper has a moderate heat level of about 10,000 on the Scoville scale, with some fruitiness and mild, cumin-like undertones. Its flavor is similar to the ancho chile, but oilier and slightly salty as salt is often used in the drying process which I explained elsewhere and yes, don’t not make this because you don’t have access to a Middle-Eastern market.  Ancho chili powder makes a good stand-in with a near Scoville heat of a mildish jalapeno pepper. If you belong to Amazon you can get it there and also through Penzey’s Spices.

See Note Below:  I just bought some ancho chile powder, made a paste with it and whoa, it is pretty spicy so if you end up using it, try using only ½ T to begin with, taste, and add more if wanted.

 

You will need bread crumbs made from the Low Carb Carbalose Bread recipe and if you have never made it, now may be the time.  Nutritionals do include bread crumbs.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Red Pepper Walnut Relish
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Ingredients
  1. 1 C Toasted Then Ground Walnuts
  2. ½ C Carbalose Bread Crumbs
  3. 2 T Mild Red Pepper Paste (Or Equivalent)
  4. 1½ T Lemon Juice
  5. 1½ T Olive Oil
  6. 1 T Just Like Sugar Brown***
  7. 1 t Balsamic Vinegar
  8. ¾ t Cumin
  9. ¼ t Paprika
  10. ¼ T Salt
  11. 1 T Olive Oil (For Drizzling)
  12. ½ T Toasted Pine Nuts (Garnish)
  13. Assorted Low Carb Veggies
Instructions
  1. Toast and cool walnuts.
  2. Put first 10 ingredients into your processor and grind until fine and turns into a stiff mix. If it needs more olive oil drizzle more a bit at a time until desired consistency is reached.
  3. Press onto plate or into serving dish, drizzle with more olive oil and garnish with pine nuts.
  4. Serve with veggies and a small spreading knife.
  5. 4 Servings
  6. 262 Calories, 6.3g Protein, 24.7g Fat, 8.1g Carbs, 3.9g Fiber, 4.2g Net Carbs
Notes
  1. I wish you could have seen the two of us in the kitchen making this relish. I wanted to do it, scratch out the recipe on paper, and it was a little of this and a little of that until I finally got it. She is just as meticulous and picky about her food and I am about mine and she had zero problems correcting me. Whatever happened to respect for the elderly?
  2. If you end up using ancho powder add a little water & oil to make a paste and you can buy the paste-just make sure it does not have garlic in. I don’t have the paste (but then again I have the real deal) and apparently you can use it in all kinds of stuff.
  3. Nutritionals include bread crumbs.
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Low Carb Pecan Sandy Bars

Low Carb Pecan Sandy BarsLow Carb Pecan Sandy BarsLow Carb Pecan Sandy Bars.  To set the stage:  The day before Christmas I was making a Pie Crust, taking pictures as replacement, and had quite a bit left over so I threw it into a container and then into the freezer.  Several hours later, and realizing how wonderful the pie crust is, it came to me that perhaps with little to no changes I could make kind of a shortbread cookie with it so I hauled it out of the freezer to thaw and proceeded from there and like wow, these are ridiculously good.  I know there are other recipes for pecan cookies but my adage has been and remains that for maximum flavor you need to take advantage of Surface Area and what better way to do this than to grind an ingredient. Now, I do have a Carbalose Duck Fat Shortbread Cookies recipe but these Pecan Sandy Bars don’t have any grains in them so they are totally keto ~ paleo. Oh, and did I mention they have fat in them?  Yeah, lots & lots & lots of fat.

When I was diagnosed with diabetes on September 17, 2010 my first thought was probably the same as most diabetics:  Uh oh, I am never going to be able to again have______fill in the blank and I now realize that is such baloney. Examples: The recipe that eventually launched this site Carbalose BreadButter Pecan Ice Cream, and this recipe for Low Carb Pecan Sandy Bars.  Gads, I can go to nearly any country in the world and enjoy low carb version of their foods.

So, we all have inspirations from time to time and these low carb pecan sandy bars are one of mine.  I am inspired by fabrics and colors and textures hence Kingsize Quilts and for 40+ years as a chef, I have been inspired by foods and their ingredients.

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Pecan Sandy Bars
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Ingredients
  1. 2¼ C Almond Flour
  2. 1¼ C Pecans
  3. ½ C Just Like Sugar Brown***
  4. 1 T Flaxseed Meal
  5. 1 T Ground Chia Seeds
  6. ¾ C Melted Butter
Instructions
  1. Preheat oven to 350°.
  2. Put almond flour in large bowl.
  3. Add pecans, just like sugar, flaxseed meal, & ground chia seeds in processor and grind all together until pecans are finely done. Add to almond flour and mix thoroughly.
  4. Add melted butter and mix really well.
  5. Spread evenly in 10”x10” baking pan and press well making sure to press the sides and corners.
  6. Taking a knife (or better yet a bench scraper) cut to bottom of pan (scoring) to get either 12 or 16 cuts.
  7. Bake 25-30 minutes until barely beginning to color on top.
  8. Remove from oven, allow to cool 10 minutes. re-cut scores, and cool completely.
  9. 16 Servings
  10. 186 Calories, 3.9g Protein, 18.3g Fat, 4.3g Carbs, 2.5g Fiber, 1.8g Net Carbs
  11. 12 Servings
  12. 248 Calories, 5.2g Protein, 24.4g Fat, 5.8g Carbs, 3.3g Fiber, 2.5g Net Carbs
Notes
  1. Bars should tamp to about ½" thick. If you use a smaller pan than suggested yes, they will be thicker but will need a time & temperature adjustment.
  2. No need to grease pan as they will come out quite easily.
  3. When cooled the bars will be very crunchy and melt in your mouth…just like the original pecan sandies. I didn't try it because these are so good on their own but maybe ½ C of sugar-free desiccated coconut and ¼ C more butter might be pretty tasty too.
  4. I grind lots of chia seeds in my spice grinder and since it never takes much of it, I do a lot at one time and keep them in the freezer for future use. Again going back to surface area and why it is so important.
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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.

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

Kugelis
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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.
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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 EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Bacon Thyme Cauliflower Rice
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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.
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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 EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Asian Slaw
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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.
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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 EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Asian Lime Fish Sauce
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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.
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Low Carb Eggplant Soup

Low Carb Eggplant SoupLow Carb Eggplant SoupLow Carb Eggplant Soup

Low Carb Eggplant SoupLow Carb Eggplant Soup.  Rich, thick, eggplant soup with lots of olive oil and even more flavor. This soup has it all. Bottom center is how I usually sauté my eggplant so please pardon me, but I had to show off my deluxe 12″ aluminum foil sauté pan cover.  I made it about 6-7 years ago and have kept and used it over and over again because…it works.  Some of you may laugh, and rightly so, but I consider myself a minimalist when it comes to kitchenware and this is just a good example.  Where do I store it?  Glad you asked and it rests in my dishwasher along with various other things because in over 12 years…I have never actually used the dishwasher for its intended purpose.  Yep, I’m one of those rare nut cases that actually loves to do my own dishes.  If you want to see another oldie pan I bought for .10 at a garage sale check out the Carbalose Flour Butter Cream Biscuits recipe.  That baby is about 25-30 years old and I am not about to ever let it go.  I later found out it originally went inside a toaster oven and I barely knew what a toaster oven was, let alone owned one.  Bottom right is how I ate it again with za’atar and black seeds. No one expects you to eat it this way as almost no one has these very Middle-Eastern/African/Greek spices but if by some chance you do, use them as they are the absolute perfect topping for this soup.

Of further interest, this soup is good either cold, warm or hot just like Low Carb Vichyssoise.

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

Eggplant Soup
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Ingredients
  1. 2 Eggplants Peeled And Sliced Lengthwise
  2. ¼ C Olive Oil
  3. 1 Chopped Medium Onion
  4. 5 Celery Stalks Finely Chopped
  5. 5-6 C Water (Or Chicken Stock)
  6. 3-4 t Chicken Base*** (Or To Taste If Using Stock)
  7. 1 Can Diced Tomatoes
  8. ¼ C Dried Parsley
  9. ¼ C Cilantro Stems
  10. 2 T Crushed Garlic
  11. 1½ t Thyme
  12. 1-1½ t Ground Cumin
  13. ¼ t Cayenne Pepper
  14. ½ C Chopped Cilantro Leaves (Garnish)
  15. ¼ C Olive Oil (Garnish)
  16. 1 Tomato Cut Into Small Dice (Optional)
  17. 1-2 t Liquid Smoke (Optional)
  18. Salt & Pepper To Taste
Instructions
  1. Cook your eggplant anyway you wish to get it very soft. (See Notes) I added about ¼ C of oil to mine.
  2. Put 2 C water (or stock) with celery and onion into a good-size deep pan, cover, and simmer until celery is tender. Including eggplant, dump in rest of ingredients down to cilantro & olive oil garnish, and bring to hot. My pot is an old 3 qt. Revereware which I don't think is even available anymore.
  3. Remove from heat and with emersion stick, blend until relatively smooth and thick.
  4. Taste and season if necessary.
  5. Put into large bowls, add small diced tomato of using, place cilantro, and drizzle with olive oil.
  6. 8 Servings
  7. 169 Calories, 2.0g Protein, 14.2g Fat, 10.4g Carbs, 3.6g Fiber, 6.8g Net Carbs
Notes
  1. I used about a T of reserved diced tomato as garnish under the cilantro and it was surprisingly tasty so I would suggest you do the same.
  2. There are several other ways to cook your eggplant. One is to peel, chop, and sauté it in olive oil. I ended up having to cut it up anyway or, you can bake it peeled in the oven until soft and squeeze out the guts. I find that you lose a bit of eggplant by doing it this way.
  3. If you are using plain chicken stock, you will definitely have to use more salt.
  4. You may make this thinner by adding a little more stock or water as it is naturally very thick on its own.
  5. I did not add liquid smoke originally and if you don't have it don't worry as it is not an essential ingredient. It just goes well with eggplant. I tried it the next day in another bowl and I would now always use it.
  6. If you don’t have an emersion stick or a large blender do not attempt to make this soup as it is my belief if you put it into a processor it might make a mess…and I could be wrong but better wrong than sorry.
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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 EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Shrimp Étouffée
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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.
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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 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 EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Asian Beef Eggplant Zucchini Stew
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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.
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Low Carb Mung Bean Sprouts Carbonara

Low Carb Mung Bean Sprouts CarbonaraLow Carb Mung Bean Sprouts Carbonara.  Yes, you can have an Italian dinner this evening.  No, you don’t need to go to the Olive Garden to get it.  Pasta carbonara is one of the truly classic Italian dishes and it does not need to be made with high carby pasta.  We are going to use mung bean sprouts instead and by the time we are finished, I doubt you will be able to tell much difference.  Traditionally, carbonara does not have cream in it but no fear, it is really good and does make the meal more hearty.  Hopefully you can find a good pancetta but if not, a good quality smoked bacon will work as a decent stand-in.

This is an extremely low carb but more importantly, high fat recipe.  This is keto at its best and In my humble opinion, very healthy trading about 50g carbs in a pasta for about 7g in sprouts so, the choice is yours. That big beautiful display of basil?  I kid you not, I. Ate. It. All.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Mung Bean Sprouts Carbonara
Print
Ingredients
  1. 1 Lb Sprouts
  2. 10-12 Oz Pancetta Or Bacon
  3. ¾ C Heavy Cream
  4. ¼ C Water + More If Necessary
  5. 3 Egg Yolks
  6. 1 C Parmesan Cheese
  7. ¼ C Chopped Basil
  8. 1 t Chicken Base***
  9. Lots Of Freshly Ground Pepper
Instructions
  1. Sauté bacon or pancetta in large pan then drain all but ¼ C fat. Set aside.
  2. Bring pot of water to just under boiling, dump in sprouts and simmer about 5-6 minutes or until just beginning to turn limp. Drain, reserving 1 C liquid.
  3. Mix heavy cream and egg yolks and add to reserved fat.
  4. Add ¼ C reserved water, Parmesan cheese, chicken base and heat.
  5. Add sprouts and bacon to heat.
  6. Add more water to desired consistency.
  7. Plate, garnish with basil, a little more cheese and tons of freshly ground pepper.
  8. 4 Servings
  9. 591 Calories, 28.9g Protein, 47.6g Fat, 8.4g Carbs, 1.6g Fiber, 6.8g Net Carbs
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Low Carb Ginger Green Onion Garlic Sauce

Low Carb Ginger Green Onion Garlic SauceLow Carb Ginger Green Onion Garlic SauceLow Carb Ginger Green Onion Garlic SauceLow Carb Ginger Green Onion Garlic Sauce.  Often enough I don’t have much to say about a recipe and this is one of those times.  It’s just one of those sauce recipes that should be cycled through your repertoire every once in a while for something a little different.  It is piquant and goes with just about any meat or fish and as it packs a punch, it does not take much of 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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Ginger Green Onion Garlic Sauce
Print
Ingredients
  1. ½ C Sliced Green Onion Tops
  2. 2 T Minced Shallots
  3. 2 t Crushed Garlic
  4. 1½ t Powdered Ginger
  5. ¼ C Olive Oil
  6. ½ t Salt
  7. Pepper To Taste And Remembering that Ginger Can Be A Bit Spicy
Instructions
  1. Cut green onions.
  2. Mince shallot.
  3. Add all ingredients to a small processor and pulse to desired consistency and it should not be pulverized.
  4. Allow ingredients to marry on the counter for at least several hours and do not refrigerate.
  5. 4 Servings
  6. 132 Calories, .05g Protein, 14.1g Fat, 2.5g Carbs, .5g Fiber, 2.0g Net Carbs
Notes
  1. Ooh, I just love easy tasty recipes and this is one of them.
  2. It will get better the longer you let it sit on the counter.
  3. Depending on what you are serving this with, you might add as a table condiment, some tamari, or fish sauce.
  4. I put mine with chicken thighs so I didn't use either of them.
  5. Add a little sugarfree rice wine vinegar and you have a really good salad dressing.
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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 EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Ethiopian Cabbage
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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.
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Low Carb Beef Fajita Crêpes

Low Carb Beef Fajita CrêpesLow Carb Beef Fajita CrêpesLow Carb Beef Fajita CrêpesLow Carb Beef Fajita CrêpesLow Carb Beef Fajita Crêpes. So, if you can have Low Carb Fajitas on a large cheese tortilla why couldn’t you have it inside a zero carb crepe?  I hope this is proof that you can.  All the flavor and none of the carbs in a flour tortilla and they are very easy to make.  If you happen to end up with any  of the meat-pepper mix, it makes a terrific breakfast with an egg or two on top and if truth be told, I try to always make a little extra to have a couple of days later for dinner.  You will need one recipe of 12 Flaxseed Meal Crêpes.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Beef Fajita Crêpes
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Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes
  2. 1 Lb Good Steak Meat Cut Into ¼” Pieces & Then Into Thin Strips. (I Used A Flat Iron Steak)
  3. 1 Onion Sliced Into Slivers
  4. 1-1½ Lbs Red, Yellow, Or Orange Pepper Seeded And Slivered (I Mix Mine If I Have Them)
  5. 3 T Olive Oil (Divided)
  6. 1 T Lime Juice
  7. 1 t Crushed Garlic
  8. ½ t Chili Powder
  9. ½ t Cumin
  10. ½ t Oregano
  11. ½ t Pepper Flakes
  12. ½ t Salt
  13. ½ t Pepper
Instructions
  1. In large bowl mix 1½ T oil, lime, garlic, and all spices/herbs. Add meat, massaging mix into the meat.
  2. Add rest of oil to sauté pan and cook peppers & onions until softened. Set aside.
  3. Add meat to sauté pan and quickly cook only until just seared. Over cooking meat will always toughen it. Add peppers and onion back to meat just to heat.
  4. Lay out crêpes, add meat-pepper mixture and roll.
  5. Serve with side condiments of your choice.
  6. 6 Servings 2 Each
  7. 486 Calories, 31.7g Protein, 35.3g Fat, 11.4g Carbs, 6.0g Fiber, 5.4g Net Carbs
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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 EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Spinach Mushroom Bacon Crêpes
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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.
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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.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Seafood Taco Crepes
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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.
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Low Carb Mu Shu Pork Crêpes

Low Carb Mu Shu Pork CrêpesLow Carb Mu Shu Pork CrêpesLow Carb Mu Shu Pork Crêpes.  I doubt there are too many people in this country who have never had either Mu Shu Pork or Peking Duck at one time or another in their lives and the predominate flavor in both is Hoisin Sauce.  In most restaurants all the ingredients are cooked in a wok, bound together with egg and served in a large bowl with a side of Chinese pancakes which is fine if that’s what you know but it is my opinion that people love to make their own food at a communal table and this is the perfect meal with which to do it.  It does not take much of each ingredient to make one crêpe and if served in small bowls on the table, each person can pick and choose their own ingredients.  And there is a big bonus, you can actually taste each flavor.  Soooo with all that said, I am going to show you two ways to fix this.  One is probably just as good as the other but the second way is…a lot faster and sometimes when we are putting a meal on the table, faster is better.

You will need a recipe for both Flaxseed Meal Crêpes and Hoisin Sauce.  It is also my opinion that once you have made both of these recipes you will make them again and again as there are so many recipes, just on this site that use them, and of course you are welcome to make up your own.

At some point I will be making a completely separate Category for the many crêpe recipes I am developing but for now here are a few of them.  Raspberry Almond CrêpesCrab Rangoon Bundles/Asian DrizzleChicken Enchiladas,  Mushroom Ham Cheese Quesadillas and more.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Mu Shu Pork Crêpes
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Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes (12)
  2. 12 Oz Slivered Pork Loin
  3. 1 T Olive Oil
  4. 4 Eggs
  5. 1 T Butter
  6. ½ C Boiled 5 Minute Mung Bean Sprouts (Optional) & (Only If You Have Them-I Did)
  7. 4 Oz Very Thinly Sliced Roughly Chopped Mushrooms
  8. 1 C Thinly Sliced Diagonally Cut Green Onions
  9. 1 T Tamari
  10. 2 t Rice Wine Vinegar
  11. 2 t Just Like Sugar Brown***
  12. ¾ C Hoisin Sauce
The Fun Way
  1. Make Crêpes & Hoisin Sauce
  2. Slice semi-frozen pork into as thin a piece as possible, turn and cut again in about 1½” pieces. (Let come to room temperature before frying).
  3. Add tamari, Just Like Sugar*** and rice wine vinegar to pork and mix.
  4. Slice green onions.
  5. Boil bean sprouts (if using).
  6. Chop and sauté mushrooms in 1 T butter.
  7. Scramble slightly beaten eggs.
  8. Put all ingredients in small bowls and put on table for service.
  9. Lay out 1 crêpe, spread thin layer hoisin sauce, place wanted ingredients in center and roll.
The Fast Way
  1. Make Crêpes & Hoisin Sauce
  2. Cut and make ready all ingredients.
  3. Slice semi-frozen pork into as thin a piece as possible, turn and cut again in about 1½” pieces. (Let come to room temperature before frying).
  4. Sauté mushrooms in 1 T Butter and set aside.
  5. Add olive oil to hot pan, add room temperature meat and cook 1 minute.
  6. Add bean sprouts (if using), mushrooms, green onions, heat to hot, add eggs until very lightly scrambled.
  7. Serve in large bowl.
  8. Lay out 1 crêpe, spread thin layer hoisin sauce, and add mixture to center and roll.
  9. 6 Servings 2 Crêpes Each
  10. 587 Calories, 27.8g Protein, 45.0g Fat, 9.4g Carbs, 6.0g Fiber, 3.4g Net Carbs
Notes
  1. Nutritionals include crêpes and hoisin sauce.
  2. Leftovers? No problem. Just mix them, add another egg or two, cook and serve it for breakfast.
  3. I keep mung bean sprouts in the fridge most all the time as I use them in salads and as a vegetable.
  4. This is a great way to introduce your kids to Chinese tastes and I guarantee they will LOVE making their own and if they taste the hoisin maybe, just maybe, they will taste the peanut butter too.
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Low Carb Garlic Wings

Low Carb Garlic WingsLow Carb Garlic Wings. When I say GARLIC, I mean business and these wings are about as garlicky as it gets.  They are super simple to make but that is about where super simple stops. I have posted more than a couple of chicken wing recipes and all of them are really good but if you like garlic, and I do, then these will work for you. Some others might me:  Spicy Korean Chicken WingsSweet And Spicy Asian Chicken Wings, and the Buffalo Wings.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Garlic Wings
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Ingredients
  1. 3 Lbs Split Chicken Wings-Tips Cut Off
  2. 2 T Olive Oil
  3. 2 T Crushed Garlic
  4. 2 T Tamari Sauce
  5. 1 T Oyster Sauce
  6. ½ C Sliced Green Onion Tops (Garnish)
  7. ½ C Cilantro (Garnish)
Instructions
  1. Bring chicken wings to room temperature.
  2. Preheat oven to 425°.
  3. Line wings on a sheet pan(s) (or a Silpat if you have one) and put into hot oven.
  4. Mix rest of ingredients and cut garnishes.
  5. Bake 40-45 minutes.
  6. Put wings into a very large bowl, dump on sauce mixing thoroughly, and making sure all the wings are well coated.
  7. Serve on a large platter and scatter the garnish all over.
  8. 8 Servings As Appetizer
  9. 374 Calories, 30.9g Protein, 27.2g Fat, 0.8g Carbs, 0.3g Fiber, 0.5g Net Carbs
  10. 4 Servings As Dinner
  11. 747 Calories, 61.8g Protein, 54.5g Fat, 1.5g Carbs, 0.7g Fiber, 0.8g Net Carbs
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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 EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

1,000 Island Dressing
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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
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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 EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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Mung Bean Sprouts Salad
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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.
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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 EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Vietnamese Shrimp Bowl
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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.
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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.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Chicken Piccata
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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.
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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.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Beef And Daikon Radish Soup
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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.
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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.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Umami Powder
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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.
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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.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Vietnamese Fish Dipping Sauce
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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.
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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.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Kung Pao Riced Cauliflower
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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.
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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 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.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Spicy Thai Pea Eggplant Curry
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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.
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Low Carb Broccoli With Brown Butter Fish Sauce

Low Carb Broccoli With Brown Butter Fish SauceLow Carb Broccoli With Brown Butter Fish SauceLow Carb Broccoli With Brown Butter Fish Sauce. I have broken down. I purchased fish sauce. I have used other ingredients in its place for too long and I can’t do it any longer.  It seriously has such an “its own umami flavor” and is so ubiquitous to so many ethnic cuisines that I want to post I just had to have some.  As you can see, I bought a tiny tester bottle but I can assure you I will be buying a bigger bottle next time because I plan to use it more.  One of the things I learned from the verbal tutorial at my local Thai market is that the fish sauce needs to be clear and free from anything floating around in it.

Low Carb Broccoli With Brown Butter Fish SauceIf you see dark glass with fish sauce in it-don’t buy it on general principals.  It may be fine but dark glass may be trying to hide things as well and something else I learned is the lighter the color the better so I think I will be buying either Squid, Three Crabs or Red Boat the next time and Red Boat 40°N is pretty much rated as the Ferrari of fish sauces and like most people-I dream of driving a Ferrari. I have since purchased a bottle of Red Boat 40°N and to even my plebian Asian tastes, the Red Boat is better. Fish Sauce should have only two ingredients: Anchovies and Salt.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Broccoli With Brown Butter Fish Sauce
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Ingredients
  1. 1 Lb Fresh Broccoli
  2. 1 Medium Julienned Red Onion
  3. 3 T Olive Oil
  4. ¼ C Butter
  5. 2 T Capers
  6. 2 t Fish Sauce
  7. Pepper
Instructions
  1. Preheat the oven to 500°.
  2. Line a sheet pan with foil.
  3. Toss the broccoli and red onion with the olive oil and spread on foil seasoning lightly with pepper.
  4. Bake, without remixing, about 15-20 minutes or until broccoli begins to brown.
  5. Transfer to larger bowl.
  6. Meanwhile in a small sauté pan, cook butter over moderate heat, stirring occasionally, until the it begins to brown, about 5-6 minutes.
  7. Remove from heat and stir in the capers & fish sauce.
  8. Drizzle the brown butter sauce over the vegetables and serve.
  9. 4 Servings
  10. 240 Calories, 1.7g Protein, 22.0g Fat, 8.0g Carbs, 2.9g Fiber, 5.1g Net Carbs
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Low Carb Pork Loin With Asian Lime Fish Sauce

Low Carb Pork Loin With Asian Lime Fish SauceLow Carb Pork Loin With Asian Lime Fish SauceLow Carb Pork Loin With Asian Lime Fish SauceLow Carb Pork Loin With Asian Lime Fish SauceLow Carb Pork Loin With Asian Lime Fish Sauce. One of the things it seems I have always been able to do is “smell” ingredients and know if I want to use it or not to make something.  I don’t mean eggs or meats but I do mostly mean spices & herbs.  I am able to do the same thing visually in the grocery store.  I can kind of look at foods and decide what I might want for dinner and then I might need this and this…  There can be problems with this system as I can tend to over-buy as I see lots of things I might want and which is why I always go with a list.  For sure I get the listed items and then…I can…get so sidetracked.  It is rare the shopping day that I go into the isles.  I do go into the bulk spice isle and rarely into any of the other one.  I start in the meat department and mostly go directly to produce with perhaps a stop at dairy if I need sour cream. I do have about about 6-7 places I go but always to the same departments in each one.  I am lucky in that I live in one of the foodie towns USA so everything is available to me within about a 20 minute drive and..I don’t even need to go across the “river” (that would be the Willamette) to get to any of them.  There are meat markets, produce markets, Asian markets, & Middle Eastern markets which are plenty enough to feed my little soul.

Boneless Pork LoinThis is the way I like my pork loin to look in the center.  Still pink and juicy.  In the second picture with the halibut I added a few red pepper flakes & the jalapeno juice and they are both keepers.  Sauteed the fish in butter cause…it’s what I always use and that’s the way like it.

This is basically a zero carb meal.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Pork Loin With Asian Lime Fish Sauce
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Pork
  1. 1½ Lbs Boneless Loin Roast
  2. 1 t Olive Oil
Lime Fish Sauce
  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)
  8. Fresh Pepper (If Wanted)
Instructions
  1. Set meat on counter to room temperature at least 2-3 hours.
  2. Turn oven to broil and let heat for 5 minutes.
  3. Rub meat with olive oil.
  4. Lay foil on sheet pan, place meat, put under broiler about 10" below heat (middle oven shelf) for 5 minutes, turn, broil 5 more minutes, turn over once more for another not more than 5 minutes for a total of about 15 minutes broiling.
  5. Set on counter, cover and let rest 15 minutes. I do not cover mine because I want it just pink instead of taking the chance of ending up with shoe leather. It can only take an extra minute or so, so...
  6. DO NOT overcook.
  7. In a small bowl, starting with lime juice and thru chili flakes an/or jalapeno juice mix all well.
  8. Slice pork & serve with sauce to the side for dipping into.
  9. 4 Servings
  10. 358 Calories, 51.9g Protein, 14.0g Fat, .6g Carbs, 0.0g Fiber, .6g Net Carbs
Notes
  1. If you plan to dip other things except the meat, I would suggest doubling the sauce. If I don't use all mine...I slurp what little is left.
  2. I suggest cutting pork loin in half lengthwise (mine was) as it is easier to slice and eat but I leave that up to you. Asians make smaller portions to use chopsticks and will dip then take a bite etc.
  3. As noted by picture of fish this sauce is good on just about everything that swims, crawls or grazes and yes, even vegetables.
  4. Makes a terrific salad dressing.
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Low Carb Bulgogi

Low Carb BulgogiLow Carb BulgogiLow Carb BulgogiLow Carb Bulgogi. Bulgogi is a rather sweet & spicy Korean dish and a favorite among restaurant goers.  The good news is you can have it both low carb and sweet.  It is fried in a blitzing hot pan and perfect for cast iron either in the kitchen or on the grill.  It is prepped quickly and cooked very quickly so is ideal for the busy cook.  Bulgogi is often referred to as a Korean BBQ but to my mind it is not.  The meat used should be a high quality nearly slivered, if not shaved steak and I hope you can see the slicing I did in the picture.  It’s less than ⅛”  thick which is perfect.  Now don’t attempt to cut any thawed steak as it WILL NOT WORK.  In order to slice meat thinly, it needs to be almost frozen and after slicing let it come to room temperature, especially for low carb bulgogi since you will be frying it very quickly.  The idea is to still have crunchy veggies when you are finished cooking it.

I have included vegetables into mine and I used top of the line meat with Beef Tenderloin.  To make this low carb bulgogi more or less spicy, use more or less chili garlic sauce which I neglected to include in the picture as I though garlic and red pepper flakes would be enough. Oops, wrong.

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

Bulgogi
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Ingredients
  1. 1-1¼ Lb Beef Tenderloin Or Other Quality Steak Meat Very Thinly Sliced (Nearly Shaved)
  2. 1 Medium Red Pepper Thinly Sliced (Cut Into 1½” Bite Size Pieces)
  3. 1 Small Onion Thinly Sliced (Julienned)
  4. ⅓ C Just Like Sugar Brown***
  5. 1 T Crushed Garlic
  6. ¼ C Tamari Sauce
  7. 2 T Water
  8. 2 T Olive Oil (Divided)
  9. 1 t Powdered Ginger
  10. 1 T Chili Garlic Paste
  11. ½ t Red Pepper Flakes
  12. ½ C Green Onion Tops Cut Into 1” Pieces
  13. ¼ C Thinly Sliced Green Onion Tops (Garnish)
  14. 1 T Sesame Seeds (Garnish)
Instructions
  1. Combine all ingredients (except garnish & 1 T olive oil) into a medium bowl, mix thoroughly, and allow to sit on counter for at least 1 hour and longer if wanted, tossing occasionally. You want it all at room temperature.
  2. Drain well, reserving liquid.
  3. Heat large pan to hot, drizzling in a bit of olive oil, and add about ¼-⅓ of mix. Fry each batch very quickly, reserve, bring pan back to hot, and add next batch until finished.
  4. Add back drained juices and cooking very quickly, bring to temperature and pour over meat.
  5. Serve immediately.
  6. 4 Servings
  7. 451 Calories, 30.4g Protein, 33.3g Fat, 7.0g Carbs, 2.1g Fiber, 4.9g Net Carbs
Notes
  1. You will need to do this in batches about ¼-⅓ at a time as the idea is to cook it very quickly in a blazing hot pan.
  2. If possible have your butcher cut your meat for you.
  3. Serve on a large platter with green onions and sesame seeds on top for a communal affair.
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Low Carb Green Peppercorn Sauce

Low Carb Green Peppercorn SauceLow Carb Green Peppercorn Sauce.  Green peppercorn sauce is maybe one of the most eloquent steak or chicken sauces every devised by man.  The pictures make it look like I was using capers but I can assure you brined peppercorns do not, in any way, taste like capers.  Capers are a little salty and of course quite lovely on their own and fabulous with fish of any kind and peppercorns are, if you just eat one, well…a bit peppery.  It’s in the cooking process that these little bits of goodness spring to life.  It would seem a crime to me to throw any of the  juice away so I have incorporated it into the sauce.  Upon opening a jar or can of peppercorns they give an odor of pine which is very nice in small amounts. I have used a filet but this can be used on any really good steak and as I said, on chicken and fish.  The sauce itself in quite easy, very fast and made while you rest the steaks.  As you can see, it goes nicely with pork belly, bacon, & chuck burgers too. I’m imagining a thick cut pork chop.

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*** And here, in one tidy package, are all my over 550 Low Carb Keto Paleo Diabetic Chef’s Recipes.

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

Green Peppercorn Sauce
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Ingredients
  1. 1 C Heavy Cream
  2. ¼ C Minced Shallots
  3. ¼ C Cognac Or Brandy
  4. 1 t Butter
  5. 1 T Peppercorn Brine
  6. 4 t Green Peppercorns
  7. ¼ t Dried Crushed Thyme
  8. Beef Base To Taste
Instructions
  1. Heat butter and begin cooking shallots until soft.
  2. Add cognac, peppercorns, juice, & thyme and reduce by ½.
  3. Add heavy cream, beef base to taste and reduce slightly.
  4. Serve over steak, chicken, or fish.
  5. 4 Servings
  6. 277 Calories, .4g Protein, 25.0g Fat, 2.8g Carbs, .5g Fiber, 2.3g Net Carbs
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Low Carb Warm Paleo Cereal

Low Carb Warm Paleo CerealLow Carb Warm Paleo CerealLow Carb Warm Paleo CerealLow Carb Warm Paleo CerealLow Carb Warm Paleo Cereal.  I have made and eaten this from time to time and really, I should eat more of it but the problem is, I have so many things I should eat more of. This low carb paleo cereal is definitely different in that it has no almond flour and no coconut flour. I guess the closest thing I can think to compare it with is cream of wheat, malt-o-meal, and maybe even oatmeal. It can be finished in a multitude of ways, and I have tried to show several of them.  I think the secret is the way it is finished and…though it has no coconut flour, it has the divine essence of coconut via the dried desiccated coconut in it. The ways in which this cereal can be made and sweetened are probably infinite and these are 4 ways I make it:  1). With 40% Heavy Cream 2). With 2 T Heavy Cream & 1 drop of EZ-Sweetz 3. 2 T Yogurt & Berries 4).  ½ T Just Like Sugar Brown, 1T Butter, & 2 T 40% Heavy Cream or Coconut Milk.  After that, you can probably come up with your own combinations and any one of my combos end up LCHF and yes, it is both good and fast just plain too.  When I was a kid I loved oatmeal with butter, brown sugar and a little milk so #4) is definitely my favorite but for variation, I eat it every way listed.

I have just made a(nother) batch of this divine cereal and this time I toasted my nuts. What a difference in taste.  The first thing that hit me was the smell I got after adding the hot water and in just continued until I was finished eating it.  I don’t necessarily advocate toasting the nuts as if you are not careful, you can toast them too much and let’s face it, nuts are expensive enough so in my world, burning them is a no-no.  Anyway, it’s just one more option and it really is good.  So, the first row of pics is the untoasted and the second row is toasted.  Both are terrific.

I am giving this recipe as a single unsweetened serving so you can try it once and if you love it (you will) I have also given you a recipe for about 24-25 servings.  If you want to feed your children a healthy stick-with-you until noon breakfast, this is what you will want to give them and probably best to make it in bulk. Better not to tell the low carb police cause they would have a cow.  And then again for kids, you can add a bit of maple syrup or honey and more fruit if wanted. For you low carb adults, if you like maple you might try this Sugar-Free Maple Syrup.

Bulk Nut Sources: Walnut Meal Nuts or Oh Nuts and if you are a serious buyer Honeyville.  Bulk Nut Sources: Pecan Meal Guildry Organic Farms or BarryFarm.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Warm Paleo Cereal
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1 Serving
  1. 2 T Desiccated Coconut
  2. 1½ T Ground Walnuts
  3. 1½ T Ground Pecans
  4. 1 T Ground Flaxseed Meal (Doesn't Matter What Color And I Used Golden)
  5. ¼ t Ground Chia Seed
  6. ⅛ t Cinnamon Powder
  7. ⅓ C Hot Water
24-25 Servings
  1. 2¼ C Desiccated Coconut
  2. 1¾ C Ground Walnuts
  3. 1¾ C Ground Pecans
  4. 1 C+2 T Flaxseed Meal
  5. 1 T Ground Chia Seed
  6. 2½ t Cinnamon Powder
Instructions
  1. Dump nuts, ground chia seeds, flaxseed meal and cinnamon into processor and give it 10-12 pulses to break up the larger nuts. Now give it 10-12 longer pulses and check the consistency. If the nut pieces are still too large continue longer pulses until quite fine. The secret to not turning your nuts into butter is to put them in the processor with the ingredients listed.
  2. Put into large mixing bowl and bend in the coconut, stirring until well incorporated.
  3. Measure ⅓ C dry mix, put into a cereal bowl large enough to add anything additional you may wish, add ⅓ C HOT water, stir well and allow to sit 3-4 minutes. It will thicken.
  4. 1 Serving
  5. 174 Calories, 3.1g Protein, 12.1g Fat, 4.1g Carbs, 3.2g Fiber, .9g Net Carbs
Notes
  1. Each one serving is equal to ⅓ C of cereal and ⅓ C HOT water so if you end up making it in bulk that's the ratio you use per one serving.
  2. If you make this in bulk you can buy ground pecans and ground walnuts in 1 lb. bags which seems the easiest way to go. If purchased this way I would keep the nuts frozen before and after each use because as we know, the oils in nuts will go rancid after a while. There should be approx. 3½ C per 1 lb. nuts.
  3. If wanted add a little more cinnamon.
  4. With any size family at all making this in bulk is the only way to go. Put into appropriate sized container, cover, and enjoy anytime. I guarantee you, it won't last very long.
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Low Carb Kimchi Daikon Radish Soup

Low Carb Kimchi Daikon Radish SoupLow Carb Kimchi Daikon Radish SoupLow Carb Kimchi Daikon Radish Soup.  Now here is a healthy little soup number if ever there was one.  I use daikon radish in so many things I can hardly begin to name them but here are just a few:  Daikon Radish Dill Pickle Egg Potato SaladDaikon Clam ChowderDaikon Radish Hasselback Potatoes, and as you can see, I use them in place of potatoes all the time.  If you are not familiar with this extremely versatile vegetable it’s time to begin the introduction.  There are no thickeners, no sugar and no grains in this soup and I hope you are pleasantly surprised by the ease in which it is made.  I’m thinking you might call it a “dump”, heat, and eat soup.  Kimchi is just about one of the healthiest foods on the planet as a leader of fermented probiotics.  I happen to be lucky to live close to a restaurant owned and run by a couple of Korean women. Long ago I used to eat there for breakfast once in a while but after looking at the Cameo Café Menu you can readily see why that had to stop.  But, I have always loved their kimchi which they make in-house, and is what I used for the soup. The short trip was worth it.

WildbrineI do have a recipe for Kimchi Chicken Thighs and when I was eating tons of kimchi I was buying (and still do from time to time) WildBrine brand which if you can get it, I think, is the best on the market.  I still try to do lots of research before I put something in my mouth.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Kimchi Daikon Radish Soup
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Ingredients
  1. 8 Oz Daikon Radish Cut To Bite Size
  2. 1 C Kimchi (Juice Included And Cut To Bite Size)
  3. 1 T+1 t Chicken Base
  4. 5 C Water
  5. 3 T Tamari Sauce
  6. 1 T Chili Garlic Sauce
  7. 1 T+1 t Crushed Garlic
  8. 2 t Powdered Ginger
  9. ½ C Green Onion Tops (Cut And Divided)
Instructions
  1. Put all ingredients except a reserved ¼ C green onions into medium size pan, bring to simmer , cover, and let cook for 30-40 minutes or until daikon radish is tender.
  2. Garnish soup with remaining green onions.
  3. 6 Servings
  4. 40 Calories, 3.0g Protein, 0.0g Fat 6.1g Carbs, 2.3g Fiber, 3.8g Net Carbs
Notes
  1. Pretty simple.
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Low Carb Mongolian Beef And Broccoli

Low Carb Mongolian Beef And BroccoliLow Carb Mongolian Beef And BroccoliLow Carb Mongolian Beef And BroccoliLow Carb Mongolian Beef And BroccoliLow Carb Mongolian Beef And Broccoli. Probably most every recipe you see involving a sauce of some kind in an Asian dish calls for cornstarch as the thickener and I don’t use cornstarch anymore to thicken anything.  But…I have a little trick (that a secret friend told me about long ago) that works like a charm and it’s in that little shaker in the last picture.  It’s a combination of ½ xanthan & ½ guar gum.  It takes very little to thicken a sauce, has nearly zero carbs and especially in the amounts we will be using.  The reason it’s in that little shaker is because you can control it so well and even for this it takes less than ¼ t for the whole recipe.

I blanch and freeze broccolini so I have it when I need it and yes, I  Clean My Own Beef Tenderloin so I always that that at my disposal too.  Both of these food items come in handy when making this very simple dish. I know you probably will not clean a whole tenderloin or even use broccolini but of course fresh broccoli works or a 10 oz package of frozen works too.  I don’t know if you can see it or not but I put my beef & broccolini over some cauliflower rice fried in a little butter & olive oil combo and it’s just peeking out in the front & lower right.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Mongolian Beef And Broccoli
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Meat & Marinade
  1. 2 lbs Beef Tenderloin Thinly Sliced
  2. 3 T Water
  3. 1½ T Soy Sauce
  4. 1 T Sugar-Free Rice Wine Vinegar
Sauce
  1. ½ C Soy Sauce
  2. ⅔-1 C Beef Broth (Depending Whether You Plan To Use Anything Additionally Under Your Broccoli & Meat)
  3. ⅓ C Just Like Sugar Brown
  4. 3 T Oyster Sauce
  5. 3 T Crushed Garlic
  6. 1 T+1 t Powdered Ginger
  7. ¼ t Red Pepper Flakes
  8. ⅛-¼ t-Xanthan-Guar Gum Mix
Stir Fry
  1. ¼ C Olive Oil
  2. 1 Head Broccoli Cut Into Small Florets
  3. ½ C Green Onion Tops (Divided)
Meat & Marinade
  1. Bring meat to room temperature, lightly sprinkle with mixture of ½ xanthan & ½ guar gum. Mix thoroughly into wet ingredients & set aside.
Sauce
  1. Mix all ingredients. Start wth ⅛ t xanthan-guar mix and add more if needed at the end.
Stir Fry
  1. Heat oil to medium-hot and fry meat quickly. Set aside.
  2. Add broccoli and fry until just barely tender.
  3. Add sauce ingredients and heat until beginning to thicken.
  4. Add ¼ C green onions, add back meat and bring to temperature. If it needs more thickening power now is the time to add more and remembering is will also thicken as it begins to cool.
  5. 6 Servings
  6. 498 Calories, 34.2g Protein, 36.5g Fat 6.3g Carbs, 2.0g Fiber, 4.3g Net Carbs
Notes
  1. Don't overuse the xanthan-guar gum. You can always add more if needed.
  2. Slicing beef while still semi-frozen will make the job a LOT easier and allows for thinner slicing.
  3. As I said I put fried cauliflower rice under mine but use your imagination or just serve it plain with a side salad and/or another vegetable and you should be good to go.
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Low Carb German Red Cabbage

Low Carb German Red CabbageLow Carb German Red CabbageLow Carb German Red CabbageLow Carb German Red CabbageLow Carb German Red Cabbage.  When I was a kid my mom made German red cabbage for us every once in a while because it went so well with schnitzels like pork and veal but somewhere along the line the veal (baby cows) police got a hold of the market and it is almost impossible to find veal anymore-hence calves liver which we had a lot of too.  I hated liver as a kid but certainly learned to love it and still do if I can get it.  As far as I’m concerned, a German meal of low carb Veal/Pork/Chicken/ Schnitzel ala Holstein, Beef Rouladen, or Pork Schnitzel coupled with Spaetzle & this red cabbage recipe is one of those perfect low carb meals, and you can get all the recipes on this site.  Happy German Eating.

You know, sometimes you coulda had a V-8 but this time I caught it in time.  Not only do I eat raw jicama as a side snack to dinner, I use it in all kinds of other things.  It is terrific as any dip partner Creamy Smooth Guacamole and fabulous in salads like Brussels Sprouts Jicama Salad and Jicama Strawberry Cucumber Salad. and even Saucy Crunchy Peanut Salad.  It is one of the best crudité veggies for dips that I know. I pretty much always either have one on the counter or cut up in the fridge so…while I bought the apple specifically to make this cabbage dish I scrapped it after seeing the jicama sitting there.  I already had the group picture and just added the jicama pics.  A couple of the wonderful things regarding jicama are; they have the texture of apples, a slight sweetness of their own, about ⅓ the carbs of an apple, and enough fiber to choke a dog it that’s what you want.  Bottom line: I scratched the apple in the picture and used my jicama instead and now you know.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

German Red Cabbage
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Ingredients
  1. 1¼ -1½ Lbs Red Cabbage Thinly Sliced
  2. 3-4 C Grated Jicama
  3. 1 Medium Onion (Julienned Or Chopped)
  4. ¼ C Butter
  5. ½-¾ Cup Water
  6. ⅓ C Red Wine Vinegar
  7. 2-3 T Just Like Sugar (Or To Taste)
  8. 1½ t Chicken Base
  9. 1 t Salt
  10. ¼ t Ground Clove Powder
  11. 6 Smashed Juniper Berries
Instructions
  1. You are going to need a large pot to begin with so if you have a Dutch oven it’s perfect. The cabbage will cook down but until it does…
  2. Melt butter and cook onions 6-8 minutes until just beginning to color yellow.
  3. Turn to low, add rest of ingredients except cabbage & mix well.
  4. Add cabbage, stir as best you can, cover and simmer, stirring every once in a while for about an hour or until cabbage is tender.
  5. Taste and correct any seasoning.
  6. 8 Servings
  7. 90 Calories, 1.5g Protein, 5.9g Fat, 9.2g Carbs, 3.3g Fiber, 5.9g Net Carbs
Notes
  1. I absolutely guarantee no one will never know you subbed jicama for apple.
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Low Carb Chicken With Sumac And Za’atar

Low Carb Chicken With Sumac And Za'atarLow Carb Chicken With Sumac And Za'atarLow Carb Chicken With Sumac And Za'atarZa'atar Aleppo SyrianLow Carb Chicken With Sumac And Za’atar. Or it’s Arabic name, Musakhan. This dish, when fixed properly, is a sign of great love and respect for relatives and special friends.  It shows that not only did the woman spend time preparing the meal but also that her husband provided money for the pine nuts that top the dish and alas yes, pine nuts are expensive worldwide.  I am hoping  this looks well worth your effort and that you get your hands of some sumac and za’atar to make it.  They are both spices used extensively in Middle Eastern cuisine and staples in every home with many families making their own za’atar from scratch.  Sumac by itself in quite piquant and lemony so the addition of more lemon is really only an esthetic one and for decoration only. I have both these spices/herbs because I cook Middle Eastern foods like Cauliflower Tabbouleh,  Tzatziki,  Lemon Thyme Cauliflower Quinoa,  Lemon Mint Tahini Salad DressingTahini Dip,  Baba Ganoush, and more since I have family in Dubai.  The dish is usually made with crispy pita bread under the chicken and with more pita served to the side but for obvious reasons and to keep it low carb…

This dish may be done with whole roasted chicken and should go with lots of other side dishes because in the Mid-East people tend to have larger families which include parents and grandparents and since we here in the US tend not to eat so communally, I just did thighs instead.  Not much of a secret that I like dark meat chicken as a lot of my recipes reflect it.  FYI Middle Eastern chickens are much, and I do mean much smaller than the over-sized monstrosities we breed here.  We would call theirs a small Cornish game hen.  The emphasis of the meal is not necessarily meat-centric but is only a part of the aggregate so, if you are eating 3, or 4 other smaller items with your meal, one large thigh should be plenty enough and anyway, two thighs is not many carbs.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Chicken With Sumac And Za'atar
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Ingredients
  1. 8 Large Chicken Thighs Bone-In Skin On
  2. 2 Large Onions Thinly Sliced (Julienned)
  3. 2 T Sumac
  4. 1 T Crushed Garlic
  5. ⅓ C Olive Oil + More For Drizzle
  6. 1½ t All Spice
  7. 1½ t Cinnamon
  8. 1¼ C Water
  9. 2 t Chicken Base
  10. 1½ t Salt
  11. 1 t Pepper
  12. 3 T Za’atar+More If Wanted
  13. ½ T Butter
  14. ⅓ C Pine Nuts
  15. 1 Lemon Thinly Sliced Into 8
Instructions
  1. Mix and divide in half and put everything into two large resealable plastic bag except the onions, za’atar, butter, and pine nuts and refrigerate for at least several hours and overnight is great.
  2. Bring chicken to room temperature before attempting to cook it.
  3. Preheat oven to 425°
  4. Arrange chicken skin side up along with marinade arranged around the chicken in a large 9"x13" baking pan.
  5. Roast for 40-45 minutes or until chicken skin is cooked, crispy, and darkened.
  6. Meanwhile, melt butter over medium heat, add pine nuts and stirring almost constantly, sauté until golden brown. Be careful not to burn them. Remove from pan and set aside.
  7. Sprinkle chicken liberally with za'atar, top with onions, then with pine nuts. If desired, use more sumac & za’atar. It’s pretty hard to overdo either one of them.
  8. Put a slice of lemon to the side as garnish. (I forgot mine).
  9. Let anyone who wants to drizzle additional olive oil, to do so.
  10. 8 Servings
  11. 555 Calories, 33.3g Protein, 44.0g Fat, 5.6g Carbs, .9g Fiber, 4.7g Net Carbs
Notes
  1. Traditionally za’atar, sumac, & olive oil once used by the cook, would also be served in their own small dishes for people to pinch, drizzle, or dip pita bread into.
  2. I personally would serve this on a platter and let people serve themselves but that’s just me.
  3. The sumac in the left picture is the bright red and the za'atar is the greenish brown mixture with sesame seeds spread all over the chicken and plate.
  4. To add complexity and tradition, the onions would be caramelized but for ease of the recipe I baked mine with the chicken which worked really well.
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Low Carb Guacamole

Low Carb GuacamoleLow Carb GuacamoleGuacamoleGuacamoleLow Carb Guacamole. I have long wanted to make this post from time to time and it seemed kind of dumb with only 4 measly ingredients.  There are probably hundreds of recipes for guacamole on the internet and what would make mine anything but special. Actually, I think there are two thing that set mine apart.  That it tastes the way should.  I have always though of guacamole as a side salad/condiment and not necessarily a dip.  Do I use it as such? Yes I do, and I also use it to go with other things like Cheese Tortilla Fajitas, Mexican Cheese Taco Salad, or Fish Tostadas On Cheese Crisps. The second thing that sets mine apart is the creaminess of the avocado itself. Yeah, it has the traditional green onions and diced tomatoes but the avocado is as smooth as a baby’s butt which make the mouth feel the consistency of soft butter. How do I get the avocado to that consistency?  With an immersion blender plain and simple.  No smashing with a fork or potato masher which will not give you much of anything but chunky and no processor to clean.

I don’t use any extraneous ingredients in my guacamole;  just avocado, green onions, tomatoes, & salt.  It isn’t suppose to blast you with heat or flavors that don’t go together, it is a palate cleanser and cooling agent after eating spicier foods. How often do I make guacamole?  More than I like to think about which is probably once very 1-2 weeks. And the good news? It’s healthy.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Creamy Smooth Guacamole
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Ingredients
  1. 1 Medium To Large Avocado
  2. ⅓ C Small Cut Green Onion Tops
  3. ⅓ C Diced Tomato (About ½ A Medium Tomato)
  4. ¼ t Salt+More To Taste If Necessary
Instructions
  1. Dice tomato.
  2. Cut green onions.
  3. Cut avocado into smallish chunks and add to small bowl.
  4. With your immersion blender push down into the avocado and pulse. Continue the up and down until all chunks have been drawn down and thru the head of the blender.
  5. Turn off blender and try to get as much mashed avocado out of it as possible.
  6. Sprinkle in salt, add onions and tomatoes and with a large spoon, blend until mixed.
  7. Eat immediately.
  8. 2 Servings
  9. 173 Calories, 2.6g Protein, 14.2g Fat, 10.8g Carbs, 7.9g Fiber, 2.9g Net Carbs
  10. 4 Servings
  11. 85 Calories, 1.3g Protein, 7.3g Fat, 5.4g Carbs, 3.9g Fiber, 1.5g Net Carbs
Notes
  1. Let's get real here. It would probably be impossible for one person to eat all this but shared by two people, watching a game-oh-yeah. Unless you have small kids, 4 servings is out of the question.
  2. My bowl was too big but my two smaller metal bowl were in the fridge with something or another in them.
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Low Carb Korean Ginger BBQ Sauce

Low Carb Korean Ginger BBQ SauceLow Carb Korean Ginger BBQ SauceLow Carb Korean Ginger BBQ SauceLow Carb Korean Ginger BBQ SauceLow Carb Korean Ginger BBQ Sauce. This sauce was first featured as Rack Of Lamb With Korean Ginger Sauce but it is so good I ate it the following night with a beef tenderloin and a little steamed Bok Choy and the next night with plain old raw Bok Choy as a salad. Sorry, I didn’t get a picture of the salad but trust me, it was good.  Seems this stuff is so terrific I can’t stop eating it.  I’m betting it will become a sauce staple in my house to put on lots more things like mung bean sprouts etc. etc. etc.  The rack of lamb was so good I just decided to make this a stand-alone recipe.  Hope you enjoy 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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Korean Ginger BBQ Sauce
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Ingredients
  1. ⅓ C Finely Cut Green Onion Tops
  2. ¼ C Olive Oil
  3. ¼ C Minced Shallots
  4. 3 T Minced Cilantro
  5. 3 T Oyster Sauce
  6. 2 T Tamari
  7. 2 T Water
  8. 1½-2 T Just Like Sugar Brown*** (Or To Taste)
  9. 2 t Crushed Garlic***
  10. 2 t Powdered Ginger
  11. Pinch Red Pepper Flakes + More If Heat Is Wanted
Instructions
  1. In small saucepan combine all ingredients and heat gently for about 5-8 minutes or until thickened just a little.
  2. It's now ready to serve with anything hot and if you want to use it as a dressing for a salad refrigerate for at least several hours.
  3. 4 Servings
  4. 94 Calories, 1.1g Protein, 9.4g Fat, 3.0g Carbs, .3g Fiber, 2.7g Net Carbs
Notes
  1. You can either serve sauce directly on meat or vegetables or in a small condiment dish to the side. A little goes a long way.
  2. The green onions and red peppers in the second picture are things I always have and they were so good with the lamb I repeated myself with the steak. They are certainly not called for every time you use the sauce.
  3. If you want this a bit spicier add a bit more red pepper flakes to taste.
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Low Carb Stir Fried Snow Peas

Low Carb Stir Fried Snow PeasLow Carb Stir Fried Snow PeasLow Carb Stir Fried Snow PeasLow Carb Stir Fried Snow PeasLow Carb Stir Fried Snow Peas.  Super, super easy peazy. I didn’t decide to make this recipe, I was just looking for something to go with my Thai sausages and Asian Oyster Sauce. I had the peas in the fridge and just grabbed some, along with a few pine nuts I had in my freezer and went with the flow.  I think one of the biggest misconceptions about snow peas is they are so easily confused with snap peas or (sugar) snap peas. Fresh snow peas should be small and very flat whereas snap peas actually have small peas inside them and…not to be confused with green peas which to my mind are pretty high carby.

Peas, peas, peas, peas.  I say eat the lower carb ones and eat the ones you like.  Me, I just happen to love snow peas because you can do more things with them and in many cases they can be a part of a crudité.  They do have invisible strings on the sides of them and if they drive you nuts then they are easy to pull off.  I find if I am able to get the smaller snow peas the strings just kind of go away in your mouth and are not to be noticed-especially when cooked.  I am now going to an Asian market to buy most of my veggies and the quality is so much better than what’s available in a regular grocery it’s not even funny.  But I’ll tell you what is funny.  Have you ever listened to an angry Asian woman?  You do not need to understand the language to know they are angry about one of two things. Either the price or the quality and it can get to both. Probably best to carry really good produce at good prices.  I am sure we sound the same way to them and we have all done it at one time or another but when it is in a language you don’t understand…it magnifies.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Stir Fried Snow Peas
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Ingredients
  1. 4 C Snow Peas
  2. 2 T Olive Oil
  3. 2 T Pine Nuts
  4. 2 t Sesame Seeds
  5. 1 t Salt
Instructions
  1. Toast nuts in 350° oven until beginning to brown.
  2. Heat oil to medium high and add peas. They will cook quickly so you need to keep tossing them.
  3. Add pine nuts, sesame seeds, and salt and give a couple final stirs.
  4. 4 Servings
  5. 59 Calories, 2.7 Protein, 3.5g Fat, 5.7g Carbs, 2.2g Fiber, 3.5g Net Carbs
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Low Carb Chicken Schnitzel a la Holstein

Low Carb Chicken Schnitzel a la HolsteinLow Carb Chicken Schnitzel a la HolsteinLow Carb Chicken Schnitzel a la Holstein. Whew doggie is this ever easy assuming you have Pork Dust Rind Breadcrumbs, eggs, capers, and salt & pepper. I used thigh meat because I much prefer it to drier white meat although, the pork rinds keep just about anything quite moist. I fry most (no, not all) of my foods in duck fat which I did here but olive oil works just great and I know most of you will olive oil anyway.  When I need more duck fat I just buy a fat-rat duck, get 2 cups of fat and…have duck dinner for two.  For me, the taste of duck fat is incomparable. I had most of the fat left in the pan so I spooned it around the chicken thigh but if you are not into fat the way I am then please, leave it in the pan. A lot of that fat went into the eggplant served with it and it made it terrific too.

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*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Chicken Schnitzel
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Ingredients
  1. 4 Small Chicken Thighs-Pounded To A Thin Even Thickness
  2. 5 Eggs
  3. 4 t Butter
  4. 3-4 C Ground Pork Rinds
  5. ¼ C Capers
  6. Salt & Pepper
  7. ¼ C Olive Oil
Instructions
  1. If you have the ground pork rinds great, otherwise grind what you need. I actually keep a bag of ground rinds because I use so much of it.
  2. Beat 1 egg for dredging into.
  3. Heat oil to medium-medium high.
  4. Salt & pepper each side of chicken.
  5. Dredge into egg and then into pork rinds.
  6. Carefully put chicken into sizzling oil, fry until crunchy on bottom, turn and finish.
  7. In a separate smaller pan heat 1 t butter, fry eggs to over easy and top chicken.
  8. Top with capers, and more fat is wanted.
  9. 4 Servings
  10. 596 Calories, 56.9 Protein, 26.2Fat 0.6 g Carbs, 0.0g Fiber, 6.6g Net Carbs
Notes
  1. As you can see I ate two eggs with mine and of course you can eat as many eggs as you want.
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