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Archive for the ‘PRIMAL-PALEO’ Category

I’ve seen a lot of recipes for Cuban Pork Roast on the internet lately.  They sound interesting, but quite heavy in oregano flavor.  And the recipes vary quite a bit.  I’ve come up with a version that is a little milder in oregano and pulls several interesting new flavors into the mix.  It is a blending of some 3-4 different recipes, adding my own ingredients, deleting some ingredient as well. I think you’ll like the final taste on this, as both of us certainly did.  When a marinade or sauce can take away the strong flavor of roasted pork (at least strong to me) that’s a win-win in my book. This recipe accomplished that admirably and I will be making it again.  I’d like to try in on a brisket cooked outside on the grill sometime as well.  Although I will provide instructions for the complete meal here, I am only providing the nutritional info for the marinade/sauce to which you can just add the amount of meat you slice off and consume.  My assumption is that each person will likely only be consuming 1 T. marinade/sauce on the meat and perhaps 1 T. dotted on the meat at table.  This recipe is not suitable until you are past the Induction Phase of Atkins.  It is perfectly suitable for Keto plans and Primal-Paleo as well.

Many more simple, tasty low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 and soon-to-be-released Volume 9 are almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  It’s due out in October.  EARLY BIRD SECRET SALE!!  Order here for estimated October delivery:  https://amongfriends.us/Secret-SALE.php  Order any of the team’s cookbooks there or at AmazonLIMITED TIME SPECIAL OFFER:  Currently we have a special offer on a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this incredible bargain!  And please, if you’ve already bought Volume 8, we sure would appreciate your taking a moment to stop by this page and leave your personal review:

INGREDIENTS:

8 lb. bone-in Pork Butt/shoulder roast, room temperature

3/4 c. fresh-squeezed orange juice

Juice of 1 large lemon

juice of 1 lime

3/4 c. white wine (I used Riesling)

1/2 c. extra virgin olive oil

2 T. each fresh mint and cilantro, chopped

1 T. dried ancho chile pepper, ground

6 large cloves garlic, chopped

2 T. dried oregano leaves (or 3 T. fresh, chopped)

1 T. each onion powder and ground cumin

1 tsp. garlic powder

¼ tsp. chipotle chile powder (or a 1″ pepper in adobo, rinsed, seeded and mashed)

1/16 tsp. dusted glucomannan powder to ever so slightly thicken so it will cling to meat

OPTIONAL:  1 tsp. salt

VARIATION:  If you wish, you can add some bell pepper to the bottom of the pan 1 hour before meat is done.  The roasted peppers go nicely with this.

DIRECTIONS:  Place first 5 ingredients into a marinating pan large enough for your meat.  Add all the herbs and spices listed and stir well.  Add glucomannan, whisking until blended.  This will ever so slightly thicken the marinade so it will cling to meat.  Place pork butt into marinating pan.  Using a basting brush, drizzle marinade over meat slowly until all sides are covered.  Marinate for 1-2 hours, turning meat once and repeating the drizzling step to baste all over again.

When ready to cook, preheat oven to 325º.  Line large sheet pan with foil so it will catch all juices for easier clean-up.  Set a meat rack in the pan next to elevate the meat and finally place the meat fat-side up onto the rack.  The rack is essential to get the “bark” on all sides of the meat.  Pour marinade into a saucepan.  Cook over medium heat for 2-3 minutes to make certain the raw meat juices in it have fully cooked. Remove from heat.

Baste meat again with marinade and pop into 325º oven.  Bake for 1 hour to raise internal temperature of the center of the meat.  Now lower oven temperature to 250º and bake for about 4 hours (more for larger roast; less for smaller one), turning the meat and basting every hour to allow all sides to brown evenly.   When the meat reaches 170º internal temperature it is done and fork tender.  Mine was so tender the slices fell away from the knife before I could even get them cut off.  Remove meat to serving platter and set a few minutes.   Pour pan juices into baste, stir and add a little water to reduce richness.  Slice and serve wit a nice guacamole salad.  Have the “sauce” on the table so your diners can dot it on their portion, as it is a divine flavor “boost” to the meat.

TIP:  As always, be sure your thermometer isn’t touching a bone when you check temperature so you are getting an accurate reading. 

NUTRITIONAL INFO FOR SAUCE: Makes about 2 cups (32 T.).  Average serving=2 T.  Each serving contains:

54 cals, 6.93g fat, 3.3g carbs, 0.36g fiber, 2.94g NET CARBS, 0.4g protein, trace sodium.

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This triple cabbage delight was most delicious with our broiled chicken last night.  I have always loved cabbage.  My husband, on the other hand, isn’t a big fan.  He’ll eat it, but gripes the entire meal.  But he dipped up seconds of this veggie side!  He “says” he doesn’t LIKE cabbage, but I prove him wrong on this regularly.  He prefers his cabbage raw in coleslaw.  In fact he LOVES coleslaw!  So maybe I got enough bacon in this recipe to disguise the flavor he finds offensive in cooked cabbage.  I know it was just right for my palate.  🙂  This recipe is suitable for all phases of Atkins, Keto, Primal and Paleo eating programs.

Many more simple, tasty low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Volume 9, due out in October, once again has mostly my recipes with a sprinkling of George Stella’s and Jennifer Eloff delights.

EARLY BIRD SECRET SALE!!  Order here for estimated October delivery:  https://amongfriends.us/Secret-SALE.php

Order any of the team’s cookbooks from Amazon  or here: amongfriends.us/order.php.

LIMITED TIME SPECIAL OFFER:  Currently we have a special offer on a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this bargain!  And please, if you’ve already bought Volume 8, we sure would appreciate your taking a moment to stop by this page and leave your personal review:

INGREDIENTS:

2 c. shredded napa (Chinese) cabbage

2 c. shredded green cabbage

1 c. purple cabbage

3 oz. onion, sliced thin

5 slices bacon, cut in 1″ pieces

¼ tsp. coarse black pepper

DIRECTIONS:  Brown bacon in large skillet or wok until it begins to get crisp.  Add onion and saute until it begins to brown/caramelize.  Add green cabbage and saute until it begins to go limp.  Add napa cabbage and only saute a couple minutes until barely gets limp.  Add purple cabbage last so it won’t discolor too much.  Volume will reduce during cooking with cabbage. Sprinkle on the pepper, stir well and spoon up into your serving dish.

NUTRITIONAL INFO:   Makes 4 1-cup servings (after wilting down), each contains:

193 cals, 16.2g fat, 7.37g carbs, 2.25g fiber, 5.12g NET CARBS, 5.65g protein, 324 mg sodium

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Something so simple can be absolutely delicious!  It’s hard to improve on tasty fresh vegetables in their most basic form.   This side was a perfect example of that.  My husband isn’t wild about either zucchini OR leeks yet he raved about this with our BBQ chicken last night.  Said I could fix that again any old time.  I have to admit it was delicious.  I reheated the leftovers with a Salisbury Steak today for lunch and my impression of this vegetable side just grew more favorable!  🙂  This recipe is suitable for all phases of Atkins and Keto programs as well as Primal and Paleo diets.

Many more simple, tasty low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Volume 9, due out in October, has mostly my recipes once again.

EARLY BIRD SECRET SALE!!  Order here for estimated October delivery:  https://amongfriends.us/Secret-SALE.php

Order any of our books from Amazon  or here: amongfriends.us/order.php. There’s currently a special offer of a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this bargain!  And please, if you’ve already bought Volume 8, I sure would appreciate your taking a moment to stop by this page and leave your personal review:

INGREDIENTS:

2 medium zucchini (about 6″ long), stemmed and sliced (about 2½ c.)

1/4 large leek, washed well between leaves, sliced thinly (about 1 c.)

2 slices thick bacon, chopped coarsely

Dash coarse black pepper

DIRECTIONS:  Brown the bacon in a skillet over high heat.  Add the zucchini and saute, stirring constantly for a few minutes.  Add the leek last and saute all just until the zucchini is tender but still a bit firm. Serve at once.

NUTRITIONAL INFO:   Makes 4 servings each contains:

80 cals, 4.92g fat, 7.7g carbs, 2g fiber, 5.7g NET CARBS, 2.3g protein, 174mg sodium

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I went to the grocery store today and picked up two lobster tails expressly to make our lunch.  For the two of us, that just means two small lobster tails.  This salad was visually appealing and its flavor matched its attractiveness on the plate.  It was also extremely filling, so I would definitely call this one a main dish.  This recipe is suitable for all phases of Atkins and other Keto diets.  Paleo and Primal folks can enjoy this one as well!

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Volume 9, due out in October, has mostly my recipes once again.

EARLY BIRD SECRET SALE!!  Order here for estimated October delivery:  https://amongfriends.us/Secret-SALE.php

Order any of our books from Amazon  or here: amongfriends.us/order.php. There’s currently a special offer of a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this bargain!  And please, if you’ve already bought Volume 8,  I sure would appreciate your taking a moment to stop by this page and leave your personal review.

INGREDIENTS:

4 c. mixed salad greens

10 leaves baby spinach

4 San Marzano mini tomatoes, sliced crosswise (or use 8 cherry tomatoes)

2 oz. red bell pepper, sliced thin

½ green onion, chopped into ½” pieces

1 ripe avocado, skin & seed removed

4 T. my Shawarma Mayonnaise

2 lobster tails (10 oz. in shell, 8 oz. after shelled)

VARIATION:  Add some finely diced celery and a dash of cayenne pepper to the lobster salad mixture.

DIRECTIONS:  Bring a 4-qt. saucepan of water to a boil.  Drop in lobster tails and boil for about 8 minutes.  Remove, cool a bit and holding with a pot holder, cut the tail shell down the “belly” side and remove the meat from the shell.  Cut meat into 1/2″ bite-sized pieces and set aside for now to cool further.

While the lobster is boiling, plate your base salad greens, dividing the above vegetables equally between two serving plates.  In a small bowl, toss the cooled down lobster meat with the Shawarma Mayo and spoon half of the mixture onto the center of the greens on each plate.  You can use a plain, unseasoned homemade mayo, but the shawarma spice taste is particularly tasty with lobster.  Serve at once.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

414 cals., 35.4g fat, 13g carbs, 7.25g fiber, 5.75g NET CARBS, 26.45g protein, 415 mg sodium

 

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I decided I wanted to use my little mini angel food cake pans today to make a cute shape for my crustless quiche creation.  These rose halfway up the sides of the little pans and each one was a perfect portion for an adult!  And they were delicious! If you don’t like mushrooms, you can just omit them (carbs will go down a wee bit).  This recipe is suitable for all phases of Atkins and Keto diets if you can fit the numbers into your daily routine.  They are suitable for Paleo-Primal folks if you substitute coconut milk for the cream.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Volume 9, due out in October, has mostly my recipes once again.

EARLY BIRD SECRET SALE!!  Order here for estimated October delivery:  https://amongfriends.us/Secret-SALE.php

Order any of our books from Amazon  or here: amongfriends.us/order.php. There’s currently a special offer of a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this bargain!  And please, if you’ve already bought Volume 8,  I sure would appreciate your taking a moment to stop by this page and leave your personal review:

INGREDIENTS:

5 oz. pork bulk sausage

4 medium mushrooms, chopped

1 green onion, chopped

3 medium eggs, beaten (sold to me as large, but were the tiniest large eggs I’ve ever seen!)

¼ c. shredded Monterrey Jack or Mozzarella cheese

1 c. heavy cream

¼ tsp. dried tarragon

Dash each salt, pepper and cayenne pepper

1/8 tsp. xanthan gum or your favorite thickener

OPTIONAL:  Chopped parsley to garnish

DIRECTIONS:  Preheat oven to 350º.  Crumble and cook the sausage, green onion and mushrooms over medium-high heat.  Spoon 1/4 of the mixture into two non-stick mini angel food cake pans.  If you don’t have those, use a donut pan (you will have to spread mixture and cheese out over 4 donut wells instead of 2 pans as I used).  Alternately, you could fill 2 large muffin pan wells or use two mini-loaf pans.   Sprinkle 1 T. cheese over each one.  Spoon in the remaining 1/4 mixture into each pan again.  Again, sprinkle 1 T. cheese over each one.  All filling and cheese should be distributed now.

Beat the eggs in a small bowl.  Slowly drizzle the egg mixture over all the “donut” shapes you are making.  If you need more egg using different pan, beat up another egg and finish filling them up to 1/2 the height of your well shape.  Pop pan into hot 350º oven and bake for around 10-12 minutes, watching closely so as not to overcook them.  Will be dry to the touch on top when done.

While they are cooking, make the sauce.  Heat the cream in a skillet over medium heat.  Add the tarragon, salt (omit if very sensitive to salt), pepper and cayenne.  Dust your preferred thickener over the top and stir until it thickens up for you.   When you remove the cooked donuts from the oven, tip them out of the pans onto your serving platter, using a knife tip to help removing them.  Spoon the sauce over the top and garnish with chopped parsley if desired.  Serve at once.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

810 cals., 75.1g fat, 6.25g carbs, 0.85g fiber, 5.4g NET CARBS, 29.15g protein, 870 mg sodium

Since you may use different pan, I am providing the numbers for the entire recipe below.  Simply divide these numbers by the number of portions you made to get the values for one of YOUR servings.

ENTIRE RECIPE CONTAINS:

1621 calories, 150.2g fat, 12.5g carbs, 1.7g fiber, 10.8g net carbs, 58.3g protein, 1740 mg sodium

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This lovely-tasting herb blend is common throughout the Middle East.  It is used both raw, mixed with olive oil for a pita bread dip as well as with olive oil atop hummus.  It is also sprinkled on roasted or grilled chicken, grilled fish, or grilled lamb.  I have even used it myself over roasted root vegetables like carrots and parsnips!  WE love the earthy herb flavor profile.  It is all herbs and spices, with some toasted sesame seeds, so it does have carbs, but not many.  This recipe is suitable once you reach the nuts and seeds rung of the Atkins carb re-introduction ladder.  Keto, Primal and Paleo followers can also enjoy this flavorful condiment.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Order your books from Amazon  or our direct order site: amongfriends.us/order.php. If you’ve already purchased a copy, I sure would appreciate your taking a moment to stop by and leave a review of any recipe you’ve tried:  https://www.amazon.com/Atkins-friendly-Wheat-free-Sugar-free-Gluten-free-Cookbooks/dp/099829974X/ref=sr_1_1?s=books&ie=UTF8&qid=1523112817&sr=1-1&keywords=Low-Carbing+Among+Friends+Volume-8

INGREDIENTS:

1 tsp. dried marjoram

Shown as a pita bread dip.

2 T. dried oregano leaves

3 T. sumac

1 T. toasted sesame seeds

2 T. dried thyme leaves

1 tsp. sea salt (optional)

½ tsp. Aleppo pepper (optional)

2 tsp. onion powder

DIRECTIONS:  Toast sesame seeds over medium-high heat in a non-stick skillet or in your oven.  Watch them closely to not over brown.  Remove and pour them onto a paper plate or into a jar (that has a lid).  Add all remaining ingredients and stir/shake well.  Store in a lidded jar in your spice rack.  Will keep as long as the sesame seeds keep, or about a month or so.  Add 1 T. to ¼ c. extra virgin olive oil for a pita bread dip or to use on hummus.  If using on grilled/roasted meats, coat meat surface with olive oil and sprinkle on 1 T. or the spice mixture and cook meat as usual until properly done.

NUTRITIONAL INFO:  Makes about ½ cup, or 8 tablespoons.  1 T. contains:

26 cals, 1.51g fat, 3.07g carbs, 1.68g fiber, 1.39g NET CARBS, 0.98g protein, 350 mg sodium (salt can be omitted and added at table).

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0031

Yum!!!!!

It’s what’s for dinner tonight!  This simple baked chicken recipe delicious and a wonderful choice when you don’t feel much like cooking. Those are the nights I tend to bake chicken as simply as possible.  The seasoning flavor profile is subtle here and once you try it, you’ll be baking this bird again.  I usually serve this tasty dish with an avocado/green salad and ½ roasted sweet potato.  This recipe is suitable for all phases of Atkins, Keto diets and also for Paleo-Primal diners.  Clarify the butter if you follow a Paleo diet.

Many more delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ latest cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famed low-carb Chef George Stella and several other talented chefs to bring you a myriad of delicious recipes you are going to want in your collection. Even a few of my recipes are there! Order your set of cookbooks (also available individually) TODAY from Amazon or here: http://amongfriends.us/order.php

If you’ve already purchased a copy, I sure would appreciate your taking a moment to stop by and leave a review of any recipe you’ve tried:  https://www.amazon.com/Atkins-friendly-Wheat-free-Sugar-free-Gluten-free-Cookbooks/dp/099829974X/ref=sr_1_1?s=books&ie=UTF8&qid=1523112817&sr=1-1&keywords=Low-Carbing+Among+Friends+Volume-8

INGREDIENTS:

1 whole chicken, butterflied

4 T. unsalted butter, melted

½ tsp. guajillo chile powder (or 1 seeded, ground whole dried guajillo chile)

¼ tsp. smoky chipotle powder (or 1 rinsed, seeded & mashed/minced canned chipotle in adobo sauce)

¼ tsp. garlic powder

¼ tsp. onion powder

Dash of salt

DIRECTIONS:  Preheat oven to 450º.  Cut up the back of the chicken (butterfly or spatchcock).  Melt the butter in your baking pan (I prefer metal pans for roasting meats) and brush over all chicken surfaces.  Mix the spices in a small saucer or paper plate and sprinkle over the chicken.  Sprinkle with a dash of salt to facilitate browning.  Pop pan in the oven and in 15 minutes, take it out.  Using a brush, baste the chicken with the melted butter.  Return to the oven and bake at 450º for around 20 minutes.  Remove and lower heat to 350º.  Baste again with buttery pan juices and return to hot oven.  Bake an additional 30 minutes or until a meat thermometer stuck into the leg/thigh joint and breast reads internal temp of 170º.  Baste one last time with pan juices and serve with a nice guacamole or green salad and/or your favorite, low-carb vegetable(s).

NUTRITIONAL INFO:  I will provide the nutritional info for 1/10th of the basting marinade as I get 10 pieces of chicken from a whole bird.  Bear in mind the pan juices are not all consumed, but there is no other way to break this down as it is dependent upon how much of those you actually eat.  You will need to add in the info for the specific piece(s) of chicken eaten.

Makes 8-10 servings; One serving contains: (does not include the particular pieces of chicken each person eats.  Add meat values to these baste numbers)

46.3 cals, 5.1g fat, 0.31g carbs, 0.08g fiber, 0.23g NET CARBS (sauce alone), 0.07g protein, trace sodium

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