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Low carb high fat

Beef Stew

Pasture raised beef stew

When I eat meat, it’s pasture raised and grass fed. Thereare many reasons, including it is more humane, healthier and tastier. See here for a guide.

This is a classic dish that never gets old. The low carbversion has it sitting atop spiralized zucchini. I’ll admit that I had this with a delicious rosemary baguette; it was the weekend and occasionally, I’llhave some carbs.

For the richest flavor, make your own stock. Here is how. If you do purchase stock, make it organic. The Dijon mustard adds a bit moredepth, but you won’t taste it per se.

Beef Stew

2 pounds pasture raised beef stew meat, excess fat removed

2 medium onions, chopped

½ pound shitake mushroom, chopped

5 cloves garlic, minced

1 tablespoon Dijon mustard

1 large carrot, chopped into small pieces

2 stalks celery, chopped

1 head kale, spines removed and chopped

Cauliflower, optional

Peas, optional

Salt and pepper

3 cups organic, pasture raised beef or chicken bone broth

2 tablespoons tallow, butter or ghee

Crème fraiche or sour cream

Spiralized zucchini

Heat 1 tablespoon fat on high in a dutch oven. When hot, add meat; add salt and pepper, but don’t crowd and do in batches if necessary. Brown on all sides and remove. Turn heat to low and add more oil if needed and sauté onions, allowing them to get soft. Raise heat and add mushroom, cooking until liquid is released, 5-10 minutes. Add garlic and stir for a minute. Add meat, mustard and stock, bringing to a boil. Lower to low and cover; cook for 1 hour, stirring occasionally. Add carrots, and cauliflower; cook another 20 minutes. Add kale and cook final 10 minutes. Add peas. Put zucchini in a eating bowl, add stew and a dollop of crème fraiche or sour cream.

Low Carb “Wonton” Soup

Low Carb “Wonton Soup”

Before I started eating low car, I made this soup with real wonton wrappers and painstakingly filled each one with a pork mixture. I only use pork because my husband is allergic to shrimp; use both shrimp and pork for a more authentic taste. At some point, I got too lazy to make the wontons and just tossed them into the soup. Which is why removing them and using shirataki noodles seemed like the natural move when going low carb, as the “noodles” give that slippery wonton mouth feel but with no added carbs! I also add lots of veggies and keep the fat from the homemade bone broth and meat to make this a nutritious and delicious one pot meal.

You could make this vegetarian with crumbled tofu. Extra points for making it crispy under broiler!

Low Carb “Wonton” soup

Serves 4

1 pound ground pork or ½ pound ground pork and ½ pound shrimp, chopped or crispy tofu, see recipe below

4 cloves garlic, minced

1” ginger minced

½ bunch scallion, chopped

2 tablespoons organic tamari

1 tablespoon sesame oil

2 packages shirataki noodles, drained

5 cups organic turkey, chicken bone stock or vegetable stock

1 large carrot, cut in small pieces

2 stalks celery, cut into small pieces

Organic animal fat, ghee, butter or avocado oil to cover bottom of pot

1 small head savoy cabbage, shredded

7 ounces baby spinach

Brown pork medium high. When browned, lower heat and add ginger and garlic stirring until fragrant, 1 minute. Add scallion and stir. Add stock. When boiling add carrots and cook about 10 minutes. Add all remaining ingredients except sesame oil, noodles and baby spinach. Cook for 10 minutes. Turn off heat and add sesame oil, spinach, shirataki  noodles, salt and pepper to taste.

Pork Tenderloin with Chimichurri Sauce, Black Soy Beans, Butternut Squash & Broccoli

Chimichurri Pork tenderloin with black soy beans, mashed butternut squash and sautéed broccoli

I hadn’t made this dish in forever because I like it with black beans and until recently, didn’t know about the magical low carb black soy beans, with net 1 carbs! The chimichurri sauce makes this dish come alive, and I sprinkle it on the meat, beans and steamed broccoli.

Pork Tenderloin with Chimichurri Sauce

Serves 4

1 pound pork tenderloin

3 t chopped garlic, divided

1 t salt

½ t cumin

1 T + 1t oregano

¼ cup finely chopped onion

½ cup + 3 T olive oil

½ cup parsley, loosely chopped

¼ cup lime juice

2 T wine vinegar

Place tenderloins on heavy-duty aluminum foil. Coat with 2t garlic, salt, cumin, 1 t oregano and onion. Sprinkle with 3 T oil lemon and marinate 8-24 hours. Wrap in double foil and bake in oven 350 1 hour.

Make sauce: combine parsley, lime, red vinegar, oil, garlic, salt and pepper, oregano.

Serve with black beans.

Indian Spiced Spinach with Paneer on Zucchini

Indian Spiced Spinach with Paneer over Zucchini

I buy mostly fresh vegetables and fruits, but certain frozen ones can’t be beat—like Trader Joe’s frozen spinach. A full one pound, the spinach is loose, not in a block, so you can use whatever amount you want. I often take about a third for my frittatas, for example. Both their organic and pesticide free (not sure what the difference is, other than a certification) are around $2.00—a real bargain compared to the 7 ounces of  organic baby spinach that goes for $5.00.

Trader Joe’s Spinach

As you can see, I just open the bag and let it defrost in a colander for a couple hours. If it is still frozen when I need it, I run some hot water on it and remove excess water. It doesn’t need to cook; just put it into what recipe you need it for.

For example, my spinach artichoke dip is super easy because I defrost the spinach, mix it with the rest of the ingredients and bake. Boom—done!

I make this recipe with either paneer or tofu. The last time I made it, I put it on a bed of spaghetti squash. Both are good.

Indian Spiced Spinach with Paneer on Zucchini

2 pounds frozen spinach, drained and squeezed dry

2 cans coconut cream or milk

2 medium onions, chopped

6 cloves garlic, minced

1 “ piece ginger, minced

2 tablespoons coriander

2 tablespoons cumin

1 tablespoon turmeric

1/2 teaspoon red pepper flakes or 1 tablespoon Korean red pepper

2 tablespoons mild curry

Salt

Pepper

Coconut or avocado oil or ghee

Water or chicken stock as needed

2 pounds tofu, dried and crumbled

Or

1-2 8 ounce blocks of paneer, cut into small pieces and dusted with spices

1 spaghetti squash, roasted or 2 zucchini, spiralized

Saute onion until wilted on medium heat. Add ginger and garlic and stir until fragrant, about a minutes. Add spices and turn to low and stir for a couple minutes. Add coconut milk or cream. Heat and add spinach and cook until hot. Add some water or chicken stock as needed.

Tofu

Salt and pepper

1 tablespoon Korean red pepper flakes or ½ teaspoon red pepper flakes

2 tablespoons avocado oil

Put on broiler and rack 6 inches away from broiler. Spread tofu on a tray on parchment. Add oil and spices. Broil 20-25 minutes or until brown, turning mid-way through.

Paneer

Ghee or avocado oil

Sauté on medium high until brown

Put squash on a plate, add spinach and top with paneer or tofu. If using zucchini, keep it raw and put a mound on each plates and top with spinach mixture and tofu or paneer.

 

Low Carb Meatloaf & Cabbage

Low carb meatloaf and cabbage

Comfort food! If you are used to putting breadcrumbs or panko into your meatloaf and are afraid you’ll miss this low carb version, don’t worry—with all the flavors and good texture, you won’t even notice.

The gelatin gives meatloaf (and balls) a better texture and more moisture.

I used goat cheese in this recipe and it gives the meatloaf lots of flavor, almost competing with the grass fed beef. I liked it, but goat cheese really amps up the much needed flavor when using chicken or turkey.

Low Carb Meatloaf

1 pound grass fed beef, buffalo, pork, turkey or chicken

1 Egg

¼ cup milk or half and half

½ envelope gelatin

4 medium Portobella mushrooms (optional)

1 onion (optional)

Garlic (optional)

S&P

1 teaspoon dry mustard/Dijon

½ cup parmesan or 3 ounces goat cheese

1 teaspoon worcestershire sauce

1 tablespoon tomato paste

Parsley, chopped

Combine gelatin, egg and milk and let sit 5 minutes. Sauté garlic, onion and mushrooms cook. Mix with rest and bake 350 45 minutes.

Red Cabbage Recipe

Chunky Guacamole Dip and Dressing

Chunky Guacamole

I love to make this guacamole for company as a starter because it is very tasty but has few calories and isn’t filling–thus not ruining appetites for dinner! I serve this will vegetables like chunks of bell peppers and celery.  Always keep tomatoes at room temperature for maximum flavor. Make this an hour or so before it will be consumed and don’t refrigerate. Do put leftovers away.

Which leads to the sad fact that avocadoes brown quickly and this dip won’t look great the next day. Just add some oil and lemon and you have a really tasty salad dressing!

Chunky Avocado Dip and Dressing

1 large avocado, diced

1 container grape tomatoes, quartered

Handful cilantro, chopped

½ medium red onion, thinly sliced and diced

½ lemon, juiced

Salt and pepper

½ teaspoon hot sauce, or to taste

Combine all ingredients and keep at room temperature. Serve with vegetables like bell peppers and celery

Guacamole Salad Dressing

Dressing

1 lemon

1/3 cup avocado or extra virgin olive oil

Additional hot sauce, salt and pepper

Combine chunky avocado dip with lemon and oil in a blender

Turkey Stock and Gravy

Turkey stock for gravy

Nothing beats gravy from scratch. It isn’t hard to make, but the stock takes time, so you want to make the stock a couple days in advance. I’m finding places like Whole Foods carry turkey parts, so you can get what you need and make stock!

Turkey Stock and Gravy

Turkey Stock

2 turkey drumsticks (1 if really big)

2 backs

Neck

1 onion, roughly chopped

1 carrot, roughly chopped

1 celery

Bay leaf

Peppercorns

Place turkey parts, onion and carrot in the oven for 30 minutes at 425. Transfer to a pot of water and add celery. Cook 1 ½ hours, remove meat for pets. Put bones back and cook more another 3 hours. Remove solids and discard.

Cool stock quickly by placing pot in sink with ice and water. Reserve 4-6 cups for gravy. The rest can be put into containers and frozen for later use or as a base for soup.

Gravy

4-6 cups stock

Neck and gizzard (optional) boil an hour and chop into small pieces

1/3 cup cornstarch dissolved into ¼ water for 4-6 cups or guar gum or xanthum gum to make it lower carbs

Shitakes, chopped (optional) and sautéed

Remove turkey and place roasting pan on 2 burners and add some stock, stirring and scraping up goodies. Put everything back in a saucepan, reduce a bit and add dissolved cornstarch. Add a bit of butter, neck and gizzard pieces and shitakes.

 

 

Lamb and Vegetable Stew

Lamb Stew

 

 

 

 

 

 

 

 

 

 

This is a classic dish that I love when the weather gets cold. I add tons of vegetables to make a hearty and delicious one pot meal.

Lamb stew meat tends to be fatty, so I like to buy 2 pounds for 4 servings to be on the safe side, because after trimming the fat off, I usually end up with a pound and a half and the meat shrinks when cooked.

I buy pasture raised meat, as it is more humane and tastes better than animals raised in confinement.

These are the vegetables I used, you can add others, or omit any. This recipe can be used for beef stew as well.

I used homemade beef bone broth, but chicken bone broth is also delicious. If you don’t want to make your own, buy organic, free range bone broth for superior flavor than ordinary store bought.

This is low carb, but if you want to “cheat”, nothing beat a warm baguette with butter to dip into the gravy. Just saying…

Lamb Stew

Serves 4

1 ½-2 pounds lamb stew meat, excess fat removed

2-3 cups chicken bone stock or beef bone stock

1 cup Red wine (optional)

3 tablespoons almond flour

Salt & pepper

2 onions, chopped

6 cloves garlic, minced

2 large carrots, chopped

1 bunch kale, stems removed and chopped coarsely

Handful peas

Avocado or extra virgin olive oil

½ cauliflower head, cut into small pieces

2 zucchinis, spiralized

Parsley, chopped

Heat oil on high in a cast iron dutch oven and brown lamb on all sides, in batches if needed. Add salt and pepper. Remove lamb.  Sauté onion and garlic on medium low until softened, 10 minutes.  Add flour and cook a few minutes, stirring constantly. Return meat to pot. Add stock and wine and bring to a boil, then simmer for 1 1/2 hours or until tender. Add carrots and cauliflower last 30 minutes and add kale last 15. Add spiralized zucchini add last minute.

1 ½-2 pounds lamb stew meat, excess fat removed

2 cups chicken or beef stock

1 cup Red wine (optional)

3 tablespoons almond flour

Salt & pepper

2 onions, chopped

6 cloves garlic, minced

2 large carrots, chopped

1 bunch kale, stems removed and chopped coarsely

Handful peas

Avocado or extra virgin olive oil

½ cauliflower head, cut into small pieces

2 zucchinis, spiralized

Parsley, chopped

Heat oil on high in a cast iron dutch oven and brown lamb on all sides, in batches if needed. Add salt and pepper. Remove lamb.  Sauté onion and garlic on medium low until softened, 10 minutes.  Add flour and cook a few minutes, stirring constantly. Return meat to pot. Add stock and bring to a boil, then simmer for 1 1/2 hours or until tender. Add carrots and cauliflower last 30 minutes and add kale last 15. Add spiralized zucchini add last minute.

Brussels Sprouts in Beef Tallow with Parmesan

Brussels Sprouts with Parmesan and beef tallow

I love brussels sprouts raw and cooked and prepared many ways, but have only started using beef tallow as the oil to cook the and it’s a game changer, not unlike using bacon and bacon fat with them. The tallow enhances their flavor. Take my word and try this recipe!

Buy grass fed beef tallow like Fatworks.

Brussels Sprouts in Beef Tallow with Parmesan 

Serves 2

1 pound brussels sprouts

2 tablespoons organic beef tallow

Handful of grated parmesan

Salt and pepper

Preheat oven to 400. Cut of bottoms of brussels sprouts and any brown outer leaves and cut any large ones in half or quarters. put on a parchment lined baking sheet or an unlined cast iron pan.. Put tallow on pan and place in oven a few minutes, until tallow melt. Stir and add salt and pepper. Cook, stirring occasionally, 30-40 minutes, until brown. Add parmesan and allow to melt and turn golden, 5 minutes.

Broccoli, Cauliflower and Spiralized Zucchini with Peanut Lime Dressing with Crispy Tofu

Broccoli, Cauliflower and Spiralized Zucchini with Peanut Lime Dressing with Crispy Tofu

This recipe is adapted from Mark Bittman’s in his book, How to Cook Everything Fast and is called Cabbage with Crisp Tofu and Peanut-Lime Dressing. The cabbage is raw and he adds a bit of water to the dressing. If you make this as a salad, do the same; with cooked vegetables, there is enough retained water that no extra is needed.

The crispy tofu is amazing! I will be using this recipe in salads and soups and anything else I can think of when I want a vegetarian meal. Chewy and crunchy, the tofu has amazing texture. Add salt and pepper and red hot pepper flakes or go a different direction and add herbs or chili powder or ½ cup parmesan. You will need salt and pepper for flavor.

When using tofu, buy organic because you want non-gmo, pesticide-free soy beans. My favorite tofu is hand-crafted The Bridge. 

Broccoli, Cauliflower and Spiralized Zucchini with Peanut Lime Dressing with Crispy Tofu

1 lime

3 tablespoons peanut butter

Hot sauce

½ cup peanuts

1 pound broccoli

½ pound cauliflower

1 large zucchini, spiralized

Mix sauce ingredients.

Steam broccoli and cauliflower until soft and drain. Add zucchini. Stir in dressing. Top with crispy tofu and peanuts.

Crispy tofu

Crispy Tofu

1 pound firm, organic tofu

Salt and pepper

Red pepper flakes or chili powder or rosemary, thyme, sage, oregano or ½ cup grated parmesan

1 tablespoon avocado oil

Turn broiler on high and place oven rack 6” from heat. Dry tofu well. Spread on parchment lined baking sheet. Bake 20-25 minutes, stirring occasionally.

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