I bought almond meal to see what it would be like instead of almond flour in Keto rolls and decided to try it on the Basa filet I bought. Almond meal is not as finely ground as flour and the coating was more like breadcrumbs and worked out great! You can use any filet—flounder, sole, catfish—if it is very thick, it can be finished in the oven.
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.
3 cups organic, pasture raised beef or chicken bone broth
2 tablespoons tallow, butter or ghee
Crème fraiche or sour cream
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.
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.
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.
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
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.
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.
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
Coconut or avocado oil or ghee
Water or chicken stock as needed
2 pounds tofu, dried and crumbled
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.
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.
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.
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
¼ cup milk or half and half
½ envelope gelatin
4 medium Portobella mushrooms (optional)
1 onion (optional)
1 teaspoon dry mustard/Dijon
½ cup parmesan or 3 ounces goat cheese
1 teaspoon worcestershire sauce
1 tablespoon tomato paste
Combine gelatin, egg and milk and let sit 5 minutes. Sauté garlic, onion and mushrooms cook. Mix with rest and bake 350 45 minutes.
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
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
OK guys, I’ve some exciting news…just discovered that black soybeans are low in carbs and high in fiber! Half a cup has 8 grams of carbs and 7 grams of fiber, or net 1 carbs!
I’m thrilled because while I like meat, fish and poultry, I also like to eat vegetarian and don’t like to eat a lot of cheese. I do eat organic tofu, but this is such a great alternative!
This stew is the first recipe I made with black soybeans and it was delcious. I tweaked the recipe and will make a slightly different version today. This one has mushrooms and parmesan cheese. Tonight, I will use crème fraiche (sour cream is good, too) and avocado as garnishes. Will post that tomorrow. I am also replacing the mushrooms with peppers.
The spiralized zucchini and Delicato squash made the stew nice and thick. Next time, I may omit Delicato and serve over spaghetti squash. Can’t go wrong either way.
I made turkey stock the other day for Thanksgiving gravy and had extra so used it as liquid. I’m not a vegetarian, so what the heck—it gave great flavor.
1 delicato squash, cut in half and seeds scooped or spaghetti squash
Handful of chopped mint/cilantro
Juice of 2 lemons
1-2 avocadoes, diced
Crème fraiche, sour cream or parmesan
Heat oven to 400. Coat Delicato squash with avocado oil, salt and pepper and place cut side down into oven. Bake until soft, about 30 minutes. Remove, let cool then cut into bite-sized pieces. If using spaghetti squash, scoop strands and put aside and serve stew over a mound of them.
Heat ghee in a dutch oven. Add chopped red onion, pepper, celery, garlic and ginger. Sweat the vegetable on low heat until soft, about 10 minutes. Add cumin and chipotle pepper, salt and pepper, cook until fragrant. Add beans and stock, bring it to boil. Partially cover the pot and simmer on low heat for 20 minutes until soybeans are almost soft or al dente.
Add zucchini and squash. Taste and adjust the salt. Put stew in bowls and add lemon juice, and chopped herbs. Top with fraiche or sour cream and diced avocadoes.
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
2 turkey drumsticks (1 if really big)
1 onion, roughly chopped
1 carrot, roughly chopped
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.
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.
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…
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
Avocado or extra virgin olive oil
½ cauliflower head, cut into small pieces
2 zucchinis, spiralized
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.