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Archive for the ‘PRIMAL-PALEO’ Category

This is one of those concoctions that doesn’t photograph too well, but it sure tasted good!  I had a small piece of smoked sausage leftover in the fridge I wanted to use up for our lunch today and this is what I came up with.  I went kind of light on spices, but it still had a distinct, yummy Mexican flair from the chili powder and cumin.  We both enjoyed this and I will make this one again.  It sure went together fast.  This recipe is suitable for all phases of Atkins and other Keto diets.  Primal and Paleo devotees can also enjoy this one!

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, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself, is almost exclusively comprised of my recipes with some new creations by Chef George Stella and Jennifer Eloff.  Order your copy (or any of our  cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

1 T. bacon grease

2 oz. onion, chopped

6 oz. smoked sausage, sliced

8 oz. zucchini, sliced (I used calaba squash, zucchini’s cousin)

2 oz. red bell pepper, sliced

1 Roma tomato, diced coarsely

1/8 tsp. each chili powder, garlic powder & cumin

½ c. each Monterey Jack and Cheddar cheese

½ c. cilantro, chopped

VARIATION:  Substitute 1/2 lb. ground beef or crumbled breakfast sausage for the smoked sausage and you will have two totally different ways to prepare this dish. 

DIRECTIONS:   Preheat oven to 350º.  Melt bacon grease in skillet over high heat.  Add onion and saute until begins to brown.  Add squash slices and stir-fry until it, too, is beginning to brown.  Add the sausage slices, bell pepper and tomato.  Lower heat and add the spices and stir well.  Saute just a few more minutes and remove from heat.  You can bake/serve in this skillet or you can transfer to a lightly oiled baking dish.  Sprinkle the cilantro and both cheeses evenly on top.  Pop into hot 350º for about 20 minutes or until cheeses are melted and flavors have melded well.  Remove and serve at once.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

335 cals, 25.5g fat, 7.83g carbs, 2.1g fiber, 5.73g NET CARBS, 20g protein, 889mg sodium

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Oven-FriedEggplant-1

Without pork rinds (not as crunchy)

If you love eggplant like we love eggplant, this method of cooking it will quickly become  a favorite way to prepare it.  I fixed this again for dinner tonight and my husband said no less than 4 times now how good dinner was.  With this recipe, there’s no standing over a skillet of hot grease. This recipe is DELICIOUS, easy and is Atkins Induction friendly as well!  Could you ask for anymore?  It’s quite a bit lower in fat cooked this way, as eggplant will notoriously soak up fat in a skillet like a sponge.  Not that low-carbers worry much about fat intake.  Just sayin’.  🙂  I served this with seared pork chops and a medley of sauteed vegetables that consisted of onion, tomatoes, green beans, leftover roasted cauliflower and boy did they all go well together!

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS: 12 oz. eggplant

4 T. my homemade mayo

6 T. Parmesan Cheese

¼ tsp. my Seafood Spice Blend (or seasoning of your choice)

VARIATION:  For a crunchier eggplant, use only 3 T. Parmesan and add 2 oz. finely crushed pork rinds.

With pork rinds added

With pork rinds added

DIRECTIONS:  Preheat oven to 450º.  Use a non-stick sheet pan or oil your sheet pan with olive oil.  Do not use a glass baking dish or silicone sheet or this won’t crisp up.  Been there; done that.  Trim stem/end off eggplant.  Cut into 1/4″slices.  Mix spice blend, Parmesan and crushed rinds (if using) in a dish or paper plate.   Brush one side of one eggplant slice at a time with mayo.  Coat that side with Parmesan (I use the kind in the can for this recipe) by holding the very edge of the slice over a paper plate with the cheese, dipping and sprinkling the one side, letting excess fall back into the paper plate.  I place the slices cheese-coated side down onto the oiled baking pan.  Then I brush the other sides all at once and sprinkle the remaining cheese/rind mixture carefully onto the slices.  I find this conserves coating for the second sides.  If I just dip the slices into the coating mixture in a paper plate, in invariably  run out of coating EVERY time and have to mix up more!   Bake in a hot oven (450º) for about 10 minutes, until nicely browned on bottoms.  Flip the pieces over and bake 10 more minutes.

NUTRITIONAL INFO: Serves 4, each serving contains:

183 calories, 15 g  fat, 5.5 g  carbs, 2.9 g  fiber, 2.6 g  NET CARBS, 8 g  protein, 121 mg  sodium

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I just love roasted vegetables and this combination is a new one for me.  First time I’ve roasted cauliflower.  Very tasty!  Not sure it’s my personal favorite way to have cauliflower, but it was certainly delicious.  I know many just rave about roasted cauliflower, so this recipe should be their cup of tea.  And it’s so easy.  The luscious, garlic-y aroma from the kitchen while it bakes really gets your appetite going!  This recipe is suitable for all phases of Atkins, Keto diets and Primal/Paleo 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, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself, is almost exclusively comprised of my recipes with some new creations by Chef George Stella and Jennifer Eloff.  Order your copy (or any of our  cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

6 pieces of chicken, your choice (1 lg. breast, halved, 2 drumsticks, 2 thighs)

2 large plum tomatoes, cut in wedges

6 large flowerets cauliflower (I used 1 small head cut in 6 pieces)

4 oz. yellow onion, sliced lengthwise

6 cloves garlic, chopped coarsely

½ tsp. oregano leaves, dried, crushed

1/8 tsp. coarse black pepper

¼ c. extra virgin olive oil

OPTIONAL:  Juice of 1 small lemon

DIRECTIONS: Preheat oven to 375º.  I actually roasted mine on “convection/roast”.  Place chicken pieces on large baking pan with space between the pieces.  Place tomato wedges between the chicken pieces.  Add the cauliflower chunks evenly in the pan.  Finally poke the garlic between items.  Lay the slices of onion among and on top of the meat pieces.  You want a few of those to brown off while cooking, for the rich flavor they will acquire in browning.  Drizzle the olive oil and lemon juice (if using) evenly over everything in the pan.  Sprinkle evenly with the pepper and oregano.  Pop pan into 350º oven and bake/roast for about 1 hour – 1hr. 10 minutes or until chicken pieces are fully done.  If you’ll make a cut into the thickest parts of the chicken pieces, they will cook faster and take only around 45 minutes.  Ovens vary, so keep and eye out and lower temperature to 350º if you think the food is browning too much way before the meat is done.  Remove and serve with a fresh green salad topped with an Italian or Greek dressing.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

385 cals., 39g fat if all pan juices consumed (unlikely), 8.46g carbs, 1.93g fiber, 6.53g NET CARBS, 43g protein, 610 mg sodium

 

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Shrimp "Crowned" Swai with Creamy Cauliflower

This delightful seafood dinner was just one of those incredibly successful uses of a dab of some leftovers in the refrigerator.   You’ve had those, too, I’m sure.  My husband calls me the Queen of Leftovers!  I had a little leftover Smoked Gouda Cauliflower , exactly 1 c. to be exact.  It was right at eye level in my refrigerator today, sitting beside the two fish filets and bag of shrimp I thawed for dinner.  I had yet to decide how to prepare my fish and shrimp this evening.   I just DO NOT like storing leftovers more than 2 days.  Thus, this idea “hatched” and what a tasty “egg” it turned out to be!  I decided to serve it atop a bed of sauteed fresh spinach, but that didn’t have great flavor impact on the final dish, so I’d say the bed of spinach is purely optional here.  But since that’s how I prepared it and photographed it, I have included it in the recipe and nutritional calculations below.  This dish is perfectly suitable for all phases of Atkins and Primal diners who eat occasional dairy.  This is not suitable for Paleo due to the cheese, but a creamy homemade mayo might be subbed into the cauliflower mixture, resulting in an equally tasty and allowable dish for my Paleo readers!

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

2   6-oz. filets of mild fish of your choice

12 medium shrimp, peeled, de-veined, tails left on for visual impact

5 oz. raw spinach

1 T. bacon grease

2 T. butter (I use unsalted)

1 clove garlic, minced

1 T. lemon juice

1 c. cooked cauliflower, drained and slightly mashed with a fork

1 oz. each cream cheese (softened) and Smoked Gouda (grated)

1/8 tsp. my Seafood Spice Blend

2 tsp. parsley, chopped (for garnish)

DIRECTIONS:  Preheat your broiler. Steam or boil cauliflower, slightly mash with a fork and stir in the two cheeses so they will begin to melt.  With the cold butter (or olive oil), lightly grease 2 individual baking pans or a heat-proof baking platter (which I used).  In another small baking pan, melt the rest of the butter in your oven.  Remove, add minced garlic and Seafood spice Blend to the butter and stir.  Holding the shrimps by the tail, coat each on both sides with the seasoned butter, lay them flat in the pan and broil the shrimp just a few minutes to slightly brown. Remove shrimp from broiler and change oven setting to 350º. In a small skillet, melt the bacon grease and saute the spinach leaves just until wilted.  Place half the spinach into two lengthwise batches on your platter (or into individual serving dishes), roughly the size of your fish filets.  Lay a fish filet atop each batch of spinach.  Neatly spoon half the cauliflower mixture down the center of each filet, pressing flat with the back of your spoon (which will allow for more even cooking of the fish).  Attractively lay 6 broiled shrimp in a row on each filet as seen int he pic above. Next, squeeze the lemon juice into the juices left in the pan you broiled your shrimp in.  Stir and drizzle over each serving.  Pop into 350º oven for about 20-30 minutes or until fish is opaque.  Shrimp should be beautifully golden now.  Remove from oven, garnish with the chopped parsley and ENJOY!  I served with a nice green salad.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

435 calories, 31.6 g  fat, 7.6 g  carbs, 2.8 g  fiber, 4.8 g  NET CARBS, 34.1 g  protein

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Click to enlarge (shown with my Balsamic Vinaigrette)

Grilled Chicken Green Salad (shown with my Balsamic Vinaigrette)

The light and delicious salad shown above makes a complete meal.  I’ve eaten it both for lunch or dinner.   It’s one of my favorite ways to use 1-2 pieces of leftover grilled chicken if that doesn’t go into a sandwich first.  I like to have my husband grill a few extra pieces of chicken and freeze for a quick thaw and quick lunch like this.  I remembered today I still had a char-grilled chicken breast in my freezer and decided to thaw and slice it to have atop our salads.  We both love smoked meats, and to go on green salads……well how can you go wrong?  A very nice and easy meal, this one!   This salad can easily help you stay within your carb limits!  This salad is suitable for all phases of Atkins, Keto diets and Primal-Paleo consumption as well.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

2½-3 c. loosely packed mixed salad greens of your choosing (enough to fill a dinner plate nicely)

¼ small carrot, sliced thinly (optional)

5 thin slices cucumber

3 cherry tomatoes, sliced in halves

3 oz. grilled chicken breast, sliced thin (I leave the skin on)

1½ T. my Balsamic Vinaigrette

DIRECTIONS:  Cut up and plate the salad greens, carrot, tomatoes and cucumbers.  Slice and add the grilled chicken.  Top with the dressing and serve.  ENJOY!

NUTRITIONAL INFO:  Makes salad for 1 person.  This salad contains:

329 cals., 20.2g fat 8.9g carbs, 4.1g fiber, 4.8g NET CARBS (3.6 if you omit carrot), 25.7g  protein, 356 mg sodium

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This fun creation was so easy!!  You could even let your children help you grow THIS flower!    And it tastes as good as it looks!  It was ready in about 30 minutes (if you cut your zucchini very thin), start to finish, as I keep a recipe of my pesto sauce made up in the fridge at all times.  Life is just so much easier when you keep stuff made ahead.  This recipe is only  Induction friendly if you leave the nuts out of the pesto sauce.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! Chef George Stella and Jennifer Eloff are also including several tasty new delights in Vol.  8! Order yours (or any of our earlier cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased a book, the team would appreciate it if you would please take a moment and drop by the our Amazon page to leave your personal review.  🙂

INGREDIENTS:

9-10 oz. zucchini, sliced VERY thin

3 T. pesto sauce (or commercial pesto sauce)

6 T. grated Parmesan cheese

1/3 plum tomato

Dash each salt and black pepper

¼ tsp. dried, crushed oregano leaf (or 1 tsp. fresh chopped)

1 T. olive oil (a little more if using thicker, commercial pesto sauce)

DIRECTIONS:  Preheat oven to 350º.  Grease a shallow round baking dish or pie plate with a film of olive oil.  First, slice the zucchini very thin (I used a Rival slicer on the thinnest setting).  I had a very long zucchini, so I had to cut mine in half to get slices the right length for my ceramic quiche dish.  After thinly slicing all the zucchini, pull out the prettiest, rounded-end slices for the top layer.  After all, you’re striving for a pretty flower!  🙂  Fan out a single (about 1/3 of the slices), slightly overlapping layer of zucchini in a circular fashion. radiating from the center to make the first or bottom layer of “petals” of your zucchini “flower”.   See the picture for what I’m trying to describe here.  Dot with 1 T. of the pesto thinly over this layer.  Next sprinkle with 2T. of Parmesan, salt, pepper and oregano. Now fan another layer of zucchini slices for your second layer, fanning out the outer ends a bit.  Dot with another 1T. of pesto sauce and follow with a  sprinkle on 2T. of Parmesan, salt, pepper and oregano.  Lay the final layer of “petals” of zucchini prettily in a similar fan fashion.  Sprinkle with the remaining Parmesan, salt, pepper and oregano. Strategically place the tomato slice in the middle for your flower’s centerpiece.  Drizzle the 1T. olive oil all over the final flower petals and pop into 350º oven for about 20-30 minutes or until zucchini is tender at the thickest/tallest center area when you insert a sharp knife point.  Serve at once with your favorite baked or broiled meat or fish entree.

NUTRITIONAL INFO:    Makes 4 servings, each contains:

147.25 calories, 13.45g  fat, 3.05g  carbs, 1.05g  fiber, 2.0g. NET CARBS, 5.1g  protein, 162 mg sodium

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Haven’t made my hubby a true omelet in ages, so I whipped him up one this morning.  Had 4 slices of bacon left in my package and decided to go for simple, only adding green onion to the mix.  It was delicious and he was most pleased.  I’m not so fond of omelets as they are a lot more difficult to cook than simple scrambled eggs.  But for some reason, the hubs thinks they are better.  Problem for me is that in order to get all the egg fully cooked in the middle, you tend to have to overcook the egg surfaces that touch the pan.  I don’t like either issue if things go wrong.  But today’s omelet got done in the middle without terribly overcooking the outside.  This omelet is suitable for all phases of Atkins and other Keto diets.  It is also suitable for Paleo or Primal programs.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! Chef George Stella and Jennifer Eloff are also including several tasty new delights in Vol.  8! Order yours (or any of our earlier cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased a book, the team would appreciate it if you would please take a moment and drop by the our Amazon page to leave your personal review.  🙂

INGREDIENTS:

4 extra-large eggs, beaten

4 thick slices bacon, chopped

1/3 c. green onion, chopped

DIRECTIONS:  Beat the eggs in a small bowl and set aside.  Coarsely chop the bacon and onion and have at the ready.  Brown bacon over medium-high heat in a non-stick skillet.  Drain off most of the grease.  Add the onion and stir-fry the two together for a minute.  Spread the mixture out evenly in the pan and lower heat to medium.  Pour the egg mixture evenly over the bacon in the skillet.  Do not disturb the mixture.  As the eggs begin to cook on the bottom, tilting the skillet as you work, lift the edges of the “pancake” gently with your spatula to allow the raw eggs to roll underneath the cooked part of the pancake.  Repeat this around the edges of the “pancake” until all raw egg appears to have rolled underneath fro proper cooking.   Lightly scrape off any remaining raw egg with your spatula and let it get underneath to be sure it is all cooked properly.  Gently fold over about 1/2 of the pancake onto the other side with your spatula.  Cook 1 minute or so.  Gently flip the entire omelet over to insure any exposed, raw wet egg will get cooked.  Leave the finished omelet in this position for about 1-2 minutes.  Finally tip the skillet over your warmed platter and slide the omelet onto it.  TIP:  I hold the platter under very hot, running tap water a few seconds and dry off rather than heat in an oven.  The above photo uses a huge plate and is actually TWO servings.  I simply took the photo before cutting the omelet in half.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

251 calories, 19 g fat, 2.1 g carbs, 0.45 g fiber, 1.55 g NET CARBS, 20 g protein, 358 mg sodium

 

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