Zucchini “Flower”

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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.

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 the cookbooks! Order your 5-volume set TODAY! (also 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:

9-10 oz. zucchini, sliced thin, lengthwise

3 T. pesto sauce

6 T. grated Parmesan cheese

1/3 Roma tomato

Dash each salt and black pepper

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

1 T. olive oil

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 calories, 13.45 g  fat, 3.05 g  carbs, 1.05 g  fiber, 2 g. NET CARBS, 5.1 g  protein, 162 mg sodium

Smoked Gouda Brussels Sprouts

smoked-gouda-brussels-sprouts

I created this quick dish that came out most delicious.  A great way to prepare a vegetable that many do not like, as the cheese mellows the sprouts.  This is Induction friendly on Atkins as well.  We both really liked this, and I’m not particularly fond of Brussels sprouts.  This veggie dish is suitable for all phases of Atkins, Keto diets and Primal Blueprint as well.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

14 oz. frozen Brussels sprouts

4 slices coarsely chopped bacon

2 oz. yellow onion, chopped

4 oz. smoked Gouda cheese, grated

DIRECTIONS:  Boil Brussels sprouts for 3 minutes.  Cut them in halves or smaller if you prefer.  In skillet, brown bacon.  Add chopped onion and saute together until onion caramelized.  Toss in the Brussels sprouts and stir, cooking for just a few minutes.  Transfer to baking dish if you prefer.  Top with grated cheese and bake at 350º for 15-20 minutes.  I’ve also done this dish without the bacon:

NUTRITIONAL INFO:   Serves 4, each serving contains:

322 calories,  13.2 g  fat, 9.68 g  carbs. 3.9 g  fiber, 5.78 NET CARBS, 25.38 g  protein, 508 mg sodium

Scalloped Zucchini

Scalloped ZucchiniThis cheesy delicious side dish creation of Scalloped Zucchini was so sinfully rich and tasty!  I’m thinking this would also be good with some cooked chicken or ground pork added before baking for a complete meal!  But it was pretty darn good just as a veggie side, really!  My husband dipped up seconds and he rarely does that with vegetables!  I served this with chicken drumstick s baked with a butter wash and Cavender’s Greek Seasoning.  It would be delicious with grilled steaks or pork chops, too!  Although I used my Joyce Chen Spiralizer to make zucchini ribbons, you could use another blade for “zoodles“, or just thinly sliced zucchini if you prefer.  This recipe is suitable for Atkins Induction, Keto diets and Primal Blueprint on a dairy day.  Not suited for Paleo, however.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

12 oz. zucchini, cut into ribbons or zoodles

½ T. minced dehydrated onion, toasted

1½ oz. red bell pepper, chopped

½ c. sour cream

3 oz. cream cheese

¼-½ cube beef bouillon (or granules), or 1/8 tsp. Better Bouillon Beef Soup Base

Dash coarse black pepper

2 oz. (½ c.) shredded mozzarella cheese

VARIATION:  1)   Add already cooked chicken meat, ground pork or ground beef for a meal!  2) Use finely chopped cabbage lightly sauteed in bacon grease a few minutes in place of the zucchini before constructing the dish.  Yummy and doesn’t taste like cabbage at all, so a great idea for those reticent kiddoes and hubbies (like mine) that don’t like cabbage.

  

DIRECTIONS:  Preheat oven to 350º.  Lightly oil a ceramic baking dish and set aside.  Place the minced onion in a baking pan and toast in the oven until lightly browned, about 5 minutes. Using your spiralizing tool, cut zucchini into ribbons, zoodles or slice very thin with a knife.  Place in large mixing bowl.  Soften cream cheese in microwave in a small bowl.  Add sour cream to the cream cheese and blend the two along with the beef bouillon base and black pepper.  Add the chopped red pepper and stir well to coat the ribbons with the liquid mixture.  Spoon half the mixture into the baking dish and top with half the mozzarella cheese.  Spoon the remaining mixture on top and spread the remaining mozzarella on top. Cover with foil and bake 20 minutes.  Remove foil and bake 15-20 minutes longer uncovered or until bubbly and beeginning to lightly brown on top.  Serve while hot.

NUTRITIONAL INFO:   Makes 5 servings, each contains:

169.4 calories, 14.24 g fat, 6.04 g carbs, 1.50 g fiber, 4.54 g NET CARBS, 5.36 g protein and 205 mg sodium

Kale and Chickpeas

Kale and ChickpeasPLEASE NOTE:  THIS IS A MAINTENANCE RECIPE.  IT IS TOO HIGH IN CARBS FOR THOSE JUST STARTING THEIR LOW-CARB DIETS.  Beans and peas are not allowed for those still in Atkins Induction.  They are high enough carb that not even those in Phase 2 can afford to eat many of them.  But they are a nutritional powerhouse of nutrients and I like to eat them once in a rare while.  They are really only suitable for those in the Pre-Maintenance or Maintenance Phase of the plan.  But if the rest of your day is devoid of many carbs, you can fit this nutrition powerhouse into your diet once in awhile.  Adding kale, another nutritional superfood, and it doesn’t get any better health-wise.  All your daily nutritional needs in one dish really.  This dish pairs nicely with smoked sausage cooked in a skillet or grilled to perfection outside.

Nice thing about chickpeas, is that although high in carbs, they have very little glycemic impact on blood glucose levels, so they are the very BEST pea/bean a low-carber can eat.  Only way to cut the carbs here would be to just eat less than 1/4 of the recipe. 

Many delicious low-carb recipes like this one can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

2 T. bacon grease

1 oz. onion, chopped

2 c. kale, stemmed and chopped

1 can chickpeas (garbanzos), drained and rinsed well

Dash sea salt

Dash black pepper (optional)

DIRECTIONS:   In a non-stick skillet, heat the bacon grease over high heat.  Add onion and saute until it begins to brown.  Lower heat to medium-high and add chopped kale.  Stir-fry until it is limp or about 3-4 minutes.  Add rinsed chickpeas, salt and stir.  Serve at once with your favorite fried, baked or grilled meat.

NUTRITONAL INFO:   Makes 4 servings, each contains:

184 calories, 7.67 g fat, 24.25 g carbs, 4.7 g fiber, 19.55 g NET CARBS, 5.62 g protein, 332 mg sodium

Bacon Wilted Salad

Bacon Wilted Salad

My broken wrist and fingers are hurting less from my fall mishap.  I find I can type for short periods of time without pain now.  :)  So I thought I’d add the first salad I ever ate in my life to my blog.  Not a new, innovative salad, but a long-time favorite of mine.

When I was a young girl, this was the only salad my mother could get me to eat.  I didn’t like vinegar on ANYTHING!  But of course, the rest of the family added a splash of red wine vinegar in varying amounts.   That was their personal preference, but my preference was NONE!

This salad is delicious with grilled steaks but I like it for a complete lunch and sometimes add an extra slice of bacon.  Perfect for all you bacon lovers out there.  It is suitable for all phases of Atkins and Primal-Paleo as well.  It’s a great way to boost your day’s fat macros, too!!

Many delicious low-carb recipes like this one can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

3 slices thick slice bacon, chopped

2 c. salad greens of your choosing (spinach, lettuce, arugula, radicchio,etc)

6 slices cucumber

Sprinkle of green onion, chopped

3 cherry tomatoes, sliced in half

OPTIONAL:  Splash of vinegar of your choice

DIRECTIONS:  Prepare the plate of salad greens, adding the cucumber slices and tomatoes on top.  Brown the bacon over high heat in a medium skillet.  Do not drain unless there is more than 3 T. grease in the pan.  Pour bacon with 3 T. of hot bacon grease over the greens to wilt them.  Serve at once with a heavy sprinkle of coarse black pepper and some nice grilled steaks.

NUTRITIONAL INFO:  Makes 1 serving which contains:

504 calories

49 g fat  (use less bacon & bacon grease to reduce fat)

7.6 g carbs, 3.8 g fiber, 3.8 g NET CARBS

8.8 g NET CARBS

8.2 g protein

Cilantro-Shawarma-Chipotle Salad Dressing

Cilantro-Shawarma-Chipotle Salad DressingThis is an absolutely delicious, creamy salad dressing.  It has a little “bite”, but is not too spicy in my opinion.  I’m not into spicy foods personally.  But the flavor layers are amazing on this one.   Smoked chipotles come canned in adobo sauce and are available in most grocery stores.  They are highy smoked and very hot, so I just call for 1/2 pepper in this.  if you are sensitive to peppers, just use 1/4 pepper instead.  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo programs.  Recipe makes 1/2 cup, enough to dress 3-4 salads.  Just double recipe for a larger crowd.

Many delicious low-carb recipes like this one can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

½ c. my Shawarma Mayonnaise

½ smoked chipotle chile pepper in adobo sauce, rinsed, seeded and mashed fine

¼ c. fresh cilantro leaves

Dash each salt and black pepper (or to taste)

½ clove minced garlic

2 T. extra virgin olive oil

DIRECTIONS:   Make up the homemade mayo in a food processor as instructed in that recipe.  Remove half to a lidded container and refrigerator for another use.  (or make a double batch to have on hand).  Add all remaining ingredients to the food processor bowl with the remaining 1/2 cup mayo and pulse several times just long enough to shred up the cilantro and blend to a smooth mixture.  Serve on a lovely tossed mixture of greens, cucumber and tomato.

NUTRITIONAL INFO:   Makes 8 tablespoons, each tablespoon contains: (make a double batch if you have more than 4 salads being dressed)

43 calories

5.10 g fat

0.20 g cargs, 0.08 g fiber, 0.12 g NET CARBS

0.10 g protein

20 mg sodium

 

Bacon “Risotto”

Bacon RisottoThis delicious low-carb version of risotto was ready for our lunch in about 30 minutes flat.  Really nice flavor and I could not taste “cauliflower” in this AT ALL.  Next time I think I’ll try it with crumbled Italian sausage, but bacon was all I had to work with today. This recipe is suitable for all phases of Atkins, Keto diets, Primal-Paleo as well.

Many delicious low-carb recipes like this one can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1 medium 5-6″ head of cauliflower, leaves & stem removed

3 oz. raw bacon, chopped (3 thick or 4 thin slices)

1 c. green onion, chopped

1 tsp. lemon pepper (I use this one: http://www.vgourmet.com/no-salt-lemon-pepper)

1 oz. cream cheese

3/4 c. shredded Parmesan Cheese

VARIATION:   Substitute yellow or white onion for the green.  Other tasty variations:  use crumbled Italian sausage or regular smoked sausage chopped in lieu of the bacon.

DIRECTIONS:  After removing stem from cauliflower, cut up into uniformly small flowerettes, placing them into a food processor bowl.  Pulse until it is fine like rice.  An alternate method is to grate it with a box grater but that can really get messy.  A blender will work but in small batches.  Set the cauliflower “rice” aside for now.

In a large non-stick wok or skillet, fry the bacon until done over high heat.  Add the green onion and stir fry until the onion wilts.  Lower heat to medium and add lemon pepper and stir.  Now spoon in the riced cauliflower.  Stir fry until cauliflower no longer smells raw (3-4 minutes) stirring often.  If it is browning, your heat is too high.  When it appears to be fully cooked but before it is cooked to mush, dot with the cream cheese and sprinkle the Parmesan evenly over the top of the mixture.  Stir to melt and uniformly blend both cheeses throughout the dish.  Serve at once with your favorite green salad.

NUTRITIONAL INFO:    Makes 5 servings, each contains:

194 calories

14 g fat

8.44 g carbs, 3.40 g fiber, 5.04 g NET CARBS

10.8 g protein

426 mg sodium

 

Green Bean Casserole

Green Bean Casserole

This is as close to the classic, ever-popular green bean casserole as I’ve been able to achieve.  My husband said “This one is your best green bean casserole yet!”  So I’ll be making this version from now on, it would appear.  He dipped up seconds, too!!

I owe many thanks to Jennifer Eloff for her foundation recipe:  Casserole Topping, to which I made a few additions.  I finally got around to trying it, Jen, and it really does work with cheese and bake mix!  I had visions of it sinking down into the bean mixture during baking, but it didn’t!  I added even more crunch with the addition of a few pork rinds, which I couldn’t even taste in the final casserole. 🙂

I also used her Condensed Cream of Mushroom Soup for this dish, which I adore for so many things.  If you haven’t tried it yet, you simply MUST!    This delicious recipe is not suitable until you have gotten to Atkins Pre-Maintenance or Maintenance because of the grain in the bake mix.  Sub in coconut flour in the mix if you avoid grains.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php.DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

3 c. frozen green beans, regular or French style

½ recipe Jennifer Eloff’s low-carb, homemade Condensed Cream of Mushroom Soup

1  6-oz. can sliced mushrooms, drained (about ½ c.)

Dab olive oil to grease dish

1 recipe crumble topping (see below)

CRUMBLE TOPPING:

½ c. shredded Monterrey Jack cheese

1/3 c. Jennifer Eloff’s Splendid Low Carb Bake Mix

2 T. cold unsalted butter

10 medium pork rinds

1 T. toasted, dehydrated (or fresh) shallots

¼ tsp. my Cajun Seafood Spice Blend

1 T. hemp hearts (optional, adds a nutty flavor)

DIRECTIONS:  Oil a 2-qt. baking dish.  Preheat oven to 350º.  Place defrosted beans (uncooked), soup and mushrooms in a large bowl and toss well to coat.  Scrape the mixture into your lightly oiled baking dish.

To make topping, toss all ingredients into a food processor or blender and pulse a few times to make a crumbly mixture.  Sprinkle topping over the green bean mixture and pop into 350º oven for about 30 minutes or until golden brown.  Serve at once.

NUTRITIONAL INFO:  Makes 5 servings, each contains:

237 calories

18.3 g fat

9.52 g carbs, 3.32 g fiber, 6.2 g NET CARBS

10.3 g protein

294 mg sodium

Roasted Green Beans

Roasted Green BeansI’ve done a lot of roasting of vegetables over the years, but I roasted my very first green beans tonight.  We thoroughly enjoyed them.  I was amazed how sweet they are when roasted!  I’ll put the seasonings I used on them in the recipe below, but you can use any seasonings you like or just salt and pepper with no additional seasoning.  These are suitable for all phases of Atkins, Keto diets, and Primal-Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php.DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1 lb. fresh green beans, ends trimmed off, washed

3 T. olive oil

Dash each sea salt, coarse black pepper

Dash Cajun seasoning (I used my Seafood Spice Blend)

Dash onion powder

DIRECTIONS:   Preheat oven to 375º-400º.  My oven cooks a little hot, so I did mine at 375º.Trim and wash beans.  Dry on a clean kitchen towel.  My oven cooks a little hot, so I did mine at 375º.  Drizzle the olive oil over a metal baking pan.  Place green beans directly on the sheet and shake pan back and forth to roll them in the oil to coat them all over.  Sprinkle evenly with each of the indicated spices.  Roll again to get it all onto the beans.  Pop pan into hot oven and roast, shaking them on the pan after around 10 minutes.  Roast an additional 10-15 minutes or until just beginning to brown.  Keep an eye on them the last half of cooking so they don’t burn.  Remove and serve at once.

NUTRITIONAL INFO:   Makes 4 servings, each containing:

125 calories

10 g fat

8.15 g carbs, 3.85 g fiber, 4.3 g NET CARBS

2.07 g protein

152 mg sodium

Shawarma Mayo or Salad Dressing

Click to enlarge

One of THE best salads with a grilled steak

This creamy salad dressing uses homemade mayonnaise as its base.  The Shawarma spice does the rest!  it’s imbued with the flavors of Middle Eastern gyros or kebabs.  It a delightful flavor to change up chicken or turkey sandwiches.  It’s equally delicious atop green salads and spinach salads.  This recipe is suitable for all phases of Atkins, Keto diets and Paleo-Primal diners as well.  Just thin with an extra splash of vinegar, some cream or coconut cream to turn this thick mayo into a lovely salad dressing.  It is also doubles as a Bernaise Sauce stand-in to serve with grilled meats, fish and even some veggies!  Yum!!

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

½ c. my Homemade Mayonnaise

1 tsp. my Shawarma Spice Blend

Dash salt and pepper

DIRECTIONS:   Mix ingredients, stirring well and chill until ready to use for sandwiches.  To use it as a salad dressing or sauce for meats or seafood, thin it with a splash of more vinegar, a little heavy cream, sour cream or yogurt.  ENJOY!

NUTRITIONAL INFO:   Makes 8 T. of mayo (4 servings).  Each 2T. serving contains:

200 calories

22 g  fat

.16 g  carbs, .02 g fiber, .14 g  NET CARBS

.64 g  protein

32 mg sodium

Baked “Potato”

Baked Potato

Shown with an Achiote (also called annatto) Mexican spiced beef patty and steamed squash with onions (my husbands favorite)

I wish I could take credit for this recipe, but another low-carber brought this cooked wonder up on one of my low-carb forum discussions.  I like to use moderately large turnips for this recipe.  Man, oh man!  This tastes JUST like a sweet, baked red-skinned potato!  No taste of turnip to me at all!  Now this comment is coming from someone who for YEARS picked the turnips out of the turnip green pot; who didn’t care for turnips stir-fried much either, because the bitterness often seen in turnips came out more in boiling and frying methods of cooking, in my opinion.  But I tell you, the way to cook these things is to microwave them!!!  No taste of turnip at all!   Just the creamy, sweet taste of a buttery red potato!

I did not care for these baked in a conventional oven.  And my husband, who detests turnips even agreed they don’t taste like turnips cooked this way!  So now you can have a baked “potato” with those grilled steaks!  I’m soooooo delighted to have discovered this method of cooking turnips!  This “potato” recipe is Induction friendly!

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.

NOTE:  You DO NOT want to eat the turnip peeling.   They are quite bitter.  You just eat the soft inside part of this “potato”. 🙂

INGREDIENTS:

4  whole 4-5 oz. turnips (or two larger ones if you can find them)

8 tsp. butter (2 tsp. allowed for each turnip/serving) (more if you like)

DIRECTIONS:

Wash and scrub the turnips under running water.  Trip the stem end flat and cut the point off the tip of the turnip as well.  Poke the turnip skin several times to avoid rupturing during cooking.  Place on microwave turntable.  Cook on HI for about 3 minutes.  Turn over and cook on HI for about 3 more minutes.     They should be thoroughly soft when done.  Split and place 2 tsp. butter on each turnip (or more if you can afford the fat grams).  You can also add the traditional baked potato toppings like sour cream, cheese, bacon bits and chives/green onion.  Those additions, however, are not calculated in the nutritional info below.

NUTRITIONAL INFO: Serves 2, each serving contains:

230 calories

20.5 g  fat

11.2 g  carbs, 4.4 g  fiber, 6.8 g NET CARBS (not bad for a baked “potato” with your steak!)

1.7 g  protein

60.2 mg sodium

Iranian Sabzi Wraps

Iranian Sabzi Wraps

Before a meal in Iran, an herb platter known as Sabzi Khordan is often served as a salad or first course.  It is served with their wonderful open-fire baked sheet bread.  Herbs are said to be an appetite stimulant, but they also complement many Iranian foods.  Sabzi is to Iranian meals what salsa is to Mexican cuisine.  It is added to many foods as well as being eaten alone. They will continue to pick more of the herbs off the platter throughout the meal, as they complement their stews, curries and grilled kebabs so nicely.  It’s similar to Tabouleh salad in flavor.  I have never liked it alone, but prefer it served with hummus to mellow the intense flavors.  The resulting combination is a horse of another color and altogether seriously delicious!!

Sadly I can’t get the wonderful sheet bread they made over there, baked on open ovens  directly over hot scorching pebbles.  So I serve mine on the closest thing I can find to Iranian sheet Noon bread:  Joseph’s Flax & Oat Fiber pita breads (the smallest ones they make), sold in a plastic blister pack covered with a plastic bag.  The ones sold in just the plastic bag much like flour tortillas are sold are a little larger and carry a heavier “price” on the carb count.

This is a GREAT dish for you vegetarians, too, so be sure to share with your vegetarian friends!  This dish is not suitable during Induction due to the chickpea flour.  The filling for these wraps, served as a side dish or as a curry or kebab complement, is suitable for Phase 2 (OWL, Ongoing Weight Loss) of Atkins.  But the wraps are would not be suitable until you reach the grains level of Phase 2 when you are much closer to goal weight.

VARIATION:  Add a few sprigs of fenugreek leaves, chopped.  I have them dried, but not quite as good in this. You want the fresh if possible.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection

INGREDIENTS:

1½ c. parsley, chopped

½ c. spearmint, chopped

1 large green onion, chopped

2 sprigs cilantro, chopped

¼ c. chickpea flour

¼ c. whey protein powder (WPP) (unflavored and unsweetened)

2 T. tap water

1 clove garlic, minced

3 T. hemp hearts

1 T. fresh lemon juice

2 T. olive oil

½ – 1 tsp. glucomannan powder (only use if needed to thicken a bit)

1-2 small slices tomato for each wrap

4 Joseph’s Flax-Oat Fiber Pita (the small ones), or ½ sheet of Joseph’s lavash sheet bread

DIRECTIONS:  In a small bowl, mix the chickpea flour, WPP, garlic, water, olive oil  and lemon juice.  Beat with a whisk until smooth.  If not very thick, add the glucomannan powder and let sit 5-10 minutes.  In a medium mixing bowl, place the chopped herbs and green onion. Add the hemp hearts and herb mixture and stir. Place 1/4 of the mixture on half of the pita, top with 1-2 slices tomato, fold and close with a toothpick.  Kalamata olives and a bit of feta cheese pair nicely with these wraps.

NUTRITIONAL INFO:    Makes 4 wraps, each contains: (includes bread)

216.3 calories

13.0 g fat

16.02 g carbs, 7.02 g fiber, 9.0 g NET CARBS

15.2 g protein

315 mg sodium

Iranian Mint-Cucumber Salad

Iranian Cucumber Salad

This is one of those recipes I make so often, I no longer even think of it as a recipe.  I keep saying I’m going to upload it to the blog, but frankly, keep forgetting to do it.  I think it’s high time I shared this with my readers because it’s so darn good!

When I lived in Iran as a child, our maid Fatimeh made this salad often for us.  She preferred it with traditional Iranian sheep or goat yogurt but my mother preferred it with sour cream, as did the rest of us.  But Greek yogurt makes this salad nicely as well.  This is absolutely delicious with baked or grilled meats, grilled fish and all Middle Eastern food.  We find it is even good with Indian food, as it is similar to Raita.  It is suitable for all phases of Atkins, Keto diets and Primal Blueprint if you eat sour cream or yogurt.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1   8″ long cucumber, peeled or not, your preference

¼ c. sour cream or Greek yogurt (or a mixture of the two)

2 tsp. crushed dried spearmint (or 1 T. fresh finely chopped)

VARIATION:    Add 1 T. finely minced onion

DIRECTIONS:  Peel cucumber if that is your preference.  Cut into slides not too thin and place in a bowl of ice water.  Chill there for 15-20 minutes.  Strain off water and ice and dump the slices onto some paper towels.  Pat them dry with more paper towels and place in a medium mixing bowl.  Finely crush the mint between your palms and add to the bowl.  Add the sour cream (or yogurt) and dash of salt.  Stir until all sides of the cucumbers are coated with sour cream and mint.  Place in a pretty serving bowl.   Garnish with mint or tomatoes if desired and serve right away or the dressing will get watery from the bleeding moisture of the cucumbers.  When I serve this for company, I toss the sour cream on at the very last minute before serving.🙂

NUTRITIONAL INFO:    Makes 4 small servings, each contains:

40 calories

3.15 g fat

2.25 g carbs, 0.57 g fiber, 1.68 g NET CARBS

1 g protein

87 mg sodium

 

Broiled Shawarma Tomatoes

Click to enlarge

I decided to do my broiled tomatoes a bit different tonight, with some of my homemade shawarma mayo in lieu of the crushed pork rinds on top.  Came out VERY tasty this way!  This dish is nice with baked or broiled seafood or steak.  This recipe would also be good cooked on top of a bed of fresh spinach that was first sauteed in butter, for an even more nutrient-dense  dish!

VARIATION:  Omit the mayo and spice blend, sprinkle some oregano and crushed pork rinds on the tops before baking for an Italian version.

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:

4 large Roma tomatoes (or 5 small), sliced 1/2″ thick

¼ c. my homemade mayo

½ tsp. Shawarma Spice Blend

1/3 c. green onion, finely chopped

¼ c. grated Parmesan cheese

Pinch salt and black pepper

2 tsp. olive oil (to grease pan)

DIRECTIONS: Slice tomatoes about ½” thick.  Place on non-stick pan oiled with the 2 tsp. olive oil.  These tend to stick badly, even on Teflon, thus the oil.  Next, stir the spice blend into the mayo and brush each slice with seasoned mayo.   Sprinkle with salt and black pepper.   Next sprinkle the chopped green onion over all.  Finish with the Parmesan cheese.  Broil until bubbly and browning or bake at 350º for about 20 minutes until they begin to get tender.  Don’t cook these too long as the natural sugar tends to make them burn fast.

NUTRITIONAL INFO: Serves 4, each serving contains:

190 calories

17.7 g  fat

3.53 g  carbs, 1.28 g  fiber, 2.25 NET CARBS

7.03 g  protein

125 mg sodium

 

Cabbage Pie

Middle Eastern Cabbage Pie 2

Is there such a think as Persian-Indian fusion cuisine?  :)  I think this delicious and slightly sweet cabbage recipe would need that descriptor.  My inspiration was this recipe over at Lea’s Cooking blog.  I found the recipe a couple years ago and saved it to try.  Just now got around to taking a closer look at it and decided to make it to go with some leftover grilled Middle Eastern meat in my freezer.  But by the time I got through tweaking the recipe, I doubt it tasted anything like the inspirational recipe, but I do like the idea of baking cabbage into a “pie”.  🙂

I have a lot of spices going on in mine, making this taste nothing like cabbage at all!  Seriously, because my husband doesn’t like cabbage but LOVED this dish!  I gave it a two-thumbs-up, too.  This recipe is suitable once you are out of Atkins Induction, and is OK for Keto diets.  It would not be suitable for Primal-Paleo folks without changes.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

2½  c. cabbage, shredded (or the bagged cabbage is fine)

¼ tsp. sea salt

1  jalapeno, seeds and ribs removed, chopped

1 green onion, chopped

3 large eggs

1/3 c. sour cream

¼ c. my homemade Shawarma mayonnaise

¼ c. plain whey protein powder

2 T. Jennifer Eloff’s Gluten-Free Bake Mix

1 tsp. baking powder

Dash my Garam Masala Indian Spice Blend

DIRECTIONS:    Preheat oven to 350º.  Grease a pie plate or line a round cake pan or springform pan with parchment and grease the sides.  Set aside.

Shred the cabbage and place in a medium mixing bowl.  Finer is better than coarser I think.  Mine was a little too coarse for easy slicing.  Sprinkle with the salt and work it around to get any moisture to bleed out you can.  Dry with paper towels on your counter.  Place cabbage back in the bowl.  Add the chopped jalapeno and green onion and stir. Next  add the eggs, sour cream and mayo.  Beat this mixture into the cabbage until it is well-blended.  Add the bake mix, protein powder and baking powder last and blend into a smooth batter-like mixture.

Pour mixture into greased pie plate and bake at 350º for about 30 minutes.  It will be dry to the touch in the center when done.  Remove from oven and loosen the edges with a knife or spatula like you would a cake.  Cut into 6 slices and serve.  This incredibly complements Middle Eastern or Indian meat entrees.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

182 calories

18 g fat

4.21 g carbs, 1.28 g fiber, 2.93 g NET CARBS

8.8 g protein

215 mg sodium

 

 

 

 

Pimiento Cheese Cauliflower

Pimiento Cheese CauliflowerI was thinking about pimiento cheese today but didn’t have any low-carb bread made up.  So I grabbed the half cauliflower head in my refrigerator and turned it into a pimiento cheese delight.  Looking for a different taste for your baked cauliflower next time?  TRY THIS!   Only change I might make next time is I used only 1 oz. pimiento (half the 2-0z jar I had on hand).  Next time I think I’ll use the entire jar and have entered 2 oz. in the ingredients and calculated the numbers below for that recommendation.  I would have like a wee bit more pimiento taste, personally.

This is a small recipe, so double it for a big family.  :)  This recipe is suitable for all phases of Atkins, Keto diets, and Primal.  Not suited for Paleo.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

11 oz. cauliflower, cut into flowerettes

2 slices American deluxe cheese, broken into small pieces (or Cheddar)

1 oz. cream cheese

1    2-oz. jar of pimiento, drained

DIRECTIONS:  Cook the cauliflower in boiling water until just tender.  Preheat oven to 350º.  Drain cauliflower well in a colander.  Slightly press on it to squeeze all the moisture out.  Pour it into a medium bowl and add the two cheeses and drained pimiento and stir gently until they are pretty much melted evenly (but it doesn’t have to be totally creamy).  Try not to rough up the cauliflower too much as you stir, but partially mashed will be OK.  Pour into a square 5″-6″ greased baking dish.  Bake at 350º for 15-20 minutes or until top is lightly browned and edges are bubbling.  Serve at once.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

116 calories

8 g fat

7.76 g carbs, 3.03 g fiber, 4.73 g NET CARBS

6.1 g protein

230 mg sodium

Grass-Fed Roast Beef Pumpkin-Seed Salad

Roast Beef-Pumpkin Seed SaladIMG_5120A delicious, light lunch or dinner, complete with healthy nutrients found in pumpkin seeds and grass-fed roast beef (although you can use regular beef if you prefer).  Grass-fed beef has a richer, stronger flavor than grocery store beef and I found served this way, it tasted milder to me.  I think because of the vinaigrette.  You need to leave off the pumpkin seeds if you are still in Atkins Induction.  Keto diets, Primal and Paleo can enjoy this delicious salad as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

3½ oz. leftover roast beef, sliced thin (I used grass-fed beef)

1 T. butter

1 c. shredded lettuce of your choice (I used curly leaf)

4 cherry tomatoes, sliced in half

1 small green onion, cut to your preference

1 T. raw or roasted pumpkin seeds (I used raw)

1½ T. my Balsamic Vinaigrette

DIRECTIONS:  Tear lettuce onto a serving plate.  Add green onion and tomatoes.  Set aside.  In a small non-stick skillet, melt the butter and saute the beef for a couple minutes until it just begins to brown.  Remove from heat. Drizzle dressing over salad and sprinkle on your pumpkin seeds.  Dip the meat and butter over the salad and serve.

NUTRITIONAL INFO:   Makes 1 serving which contains:

521 calories

38.1 g fat

6.9 g carbs, 2.1 g. fiber, 4.8 g NET CARBS

38.2 g. protein  (use less meat if you are restricting your protein)

85 mg sodium  (I added a sprinkle at the table, too, which is not included)

Smoked Gouda Cauliflower

Smoked gouda Cauliflower

This recipe was inspired by one in Dana Carpender’s 500 Low-Carb Recipes. Most people do not cook cauliflower casseroles with this particular cheese and it doesn’t melt easily (why it is mixed into the dish rather than being spread on top).  But once it DOES melt, it truly transforms the ordinary into  the sublime.  In my opinion, it is the smoked Gouda that truly sets this dish apart from all the other cauliflower casseroles I have ever eaten.  I served it to my brother, who was an executive chef at Top of the Mark in San Francisco and he RAVED about it!  It’s Atkins Induction friendly, too!

This recipe also appears in Volume 1 of Low Carbing Among Friends (click for more) by best-selling author Jennifer Eloff and other talented chefs.  There are 5 volumes already released and two more due out soon!  More info on their Facebook page here:    You can order Vol. 1 or the entire set from here or at Amazon.com.  These cookbooks are filled with easy, gluten-free, tasty low-carb creations by a group of very talented cooks. GET YOURS TODAY!

INGREDIENTS:

1 medium large head cauliflower

6 oz. cream cheese, softened

4 oz. smoked Gouda cheese, grated

¼ tsp. coarse black pepper

Dash salt

Optional:  chopped chives or green onion to top

DIRECTIONS: Cut up cauliflower into manageable pieces and boil or steam until tender.  Drain off any water and mash the chunks up slightly with a fork (do not puree, however).   Stir in softened cream cheese until it is melted and blended well.  Grease glass casserole dish and spoon half the cauliflower mixture in.  Sprinkle with half the grated smoked Gouda.  Spoon remaining cauliflower into dish and top with rest of Gouda cheese.   Sprinkle with just a dash of salt, as the cheese has a lot of sodium.  If you are sodium sensitive, I wouldn’t add ANY salt.   Sometimes I add some chopped chives or green onion to the top, but this is not in the nutritional info below.  Bake at 350º for 20-30 minutes or until bubbly.

NUTRITIONAL INFO: Serves 6, each serving contains:  (you may get up to 8 servings and that will lower the net carbs even more)

190.3 calories

15.22 g  fat

6.17 g  carbs, 2.4 g fiber, 3.77 g  NET CARBS

8.77 g  protein

312 mg  sodium

Eggplant Parmigiana “Pizza”

Eggplant Crust Pepperoni PizzaThis tastes more like Eggplant Parmigiana than a pizza to me, but one never knows when one starts out creating.  I LOVE how the eggplant crust came together.  Just as crunchy as classically prepared Parmigiana.  Couldn’t even taste the pepperoni though.  Won’t bother or will put more next time.  What I do know is this was extremely filling and truly DELICIOUS!  I’m going to make Eggplant Parmigiana (this minus the pepperoni) more often from now on.  Pork rinds are just wonderful as a stand-in for breadcrumbs in Italian cooking.  If you keep some of the Lucini sauce in your freezer, it can be defrosted quickly int he microwave for such recipes.  Makes prep time a cinch!  This recipe is suitable for all phases of Atkins, Keto diets and Primal Blueprint.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote them because these are GREAT cookbooks anyone would be proud to add to their cookbook collection.

VARIATION:  Increase recipe, omit the pepperoni and make a full casserole pan full of these slices for classic Eggplant Parmigiana. 🙂

INGREDIENTS:

2   slices eggplant, unpeeled, about 3/8″ thick

1½ T. homemade mayonnaise

1½ oz. pork rinds (2 handfuls) crushed

Dash your favorite seasoning blend

Dash Italian spice blend (or oregano)

1½ oz. shredded mozzarella (about 5 Tbsp.)

4 T. spaghetti sauce (I use Lucini brand I buy at Walmart)

½ oz. green bell pepper, sliced extremely thin

5 slices pepperoni, chopped a bit

2 T. Parmesan, grated

DIRECTIONS:   Preheat oven to 450º.  Line baking sheet with parchment.

Slice off eggplant slices and brush both sides with mayo.  Crush pork rinds and stir in spices. Sprinkle them onto both surfaces with pork rind crumbs, coating well.  Place slices onto parchment lined pan and bake at 450º for about 15 minutes.  No need to turn during baking.  Remove from oven and lower to 350º.

Sprinkle each slice with 2 T. mozzarella cheese.  Dot each with 2 T. sauce.  Place bits of green pepper next.  Evenly space the pepperoni bits.  Sprinkle each with Parmesan cheese and the remaining 1T. mozzarella.  Bake at 350º for 5-10 minutes to melt the cheese.  Serve and ENJOY!

NUTRITIONAL INFO:   Makes 2 slices, each contains:

310 calories

23.1 g fat

7.0 g carbs, 3.1 g fiber, 3.9 g NET CARBS

18.9 g protein

700 mg sodium

Avocado Salad with Orange Vinaigrette

Avocado Salad with Orange VinaigretteI keep Spring Mix salad greens in my refrigerator fairly regularly.  Had a fresh carton I bought at the store yesterday and made myself one delicious salad for lunch today.  Avocados, although a little carb-y, add so much flavor and nutrients, I decided to splurge.  Since my husband cut an orange last night to make Pimm’s Cup cocktails for us, I decided to make an orange vinaigrette for my dressing.  It was very GOOD with avocado!  This salad is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote them because these are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

2 c. Spring Mix or salad greens (mine had some spinach in it)

2-3 cherry (or 1 slice) tomatoes

1 raw mushroom, sliced

½ avocado, sliced

1/3 recipe my Orange Vinaigrette

DIRECTIONS:   Place 2 c. salad greens on a large plate.  Slice and arrange the tomato, mushroom and avocado on top. Spoon about 2 T. orange vinaigrette dressing on top and ENJOY!

NUTRITIONAL INFO:    Makes 1 salad which contains: (includes dressing)

298 calories

26.4 g  fat

15.6 g carbs, 9.0 g fiber, 6.6 g NET CARBS

2.1 g  protein

111 mg sodium

Red Radish Cottage Fries

Red Radish Cottage FriesI’ve been making hash browns with onion and bacon grease pretty much all my life.  My Southern roots grow deep.  When I learned (making Chinese stir-fries) that radishes taste totally different when cooked (not bitter as when raw), I had a light bulb go off.  Daddy’s hash browns!! They’re GREAT for breakfast with your eggs and bacon; GREAT as a potato side at dinner!

You will just be amazed how close to red potatoes red radishes taste like when fried this way.  For me, the key here is the onion and bacon grease.  Just not as good done in olive oil.  :)  Do try this some time if you haven’t yet.  The carb count is astounding compared to real potatoes!  This recipe is suitable for All phases of Atkins, Keto diets and Primal-Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS: 

15 medium radishes, cut in large pieces

2 oz. yellow onion, sliced

2 T. bacon grease

Dash each salt and coarse black pepper

DIRECTIONS:  Heat skillet over medium-high heat.  Add bacon grease.  Toss in the onion and saute until it begins to get soft and brown/caramelize on the edges.  Add radishes, salt and pepper and continue stir-frying until radishes are no longer opaque.  You want them to just begin browning so the skins will stay a pretty reddish color. 🙂

NUTRITIONAL INFO:   Makes 3 servings, each contains:

87 calories

8.9 g fat

2.26 g carbs, 0.56 g fiber, 1.70 g NET CARBS

0.30 g protein

75 mg sodium

Sweet Steamed Cabbage

Click to enlarge

If you’ve never cooked cabbage in a microwave before, and you’re not particularly fond of cabbage to begin with, you’re in for a real treat!  This method of cooking is my attempt to replicate a cabbage dish a little Chinese restaurant in Texas City used to serve.  It was slightly sweet and cooked just until wilted with a heavy dose of butter.  I’ve gotten pretty close to their flavor now with this dish.  I think you will REALLY like this method of cooking cabbage.  An added plus is not only is it milder tasting than stir-fried or boiled cabbage, but it does not smell u the house cooking it either!  :)  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo.

VARIATION:  Add crumble, cooked, crisp bacon on top when serving

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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor 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:

3 c. green cabbage, cut into 2″ pieces (leaves separated)

½ c. water

2 T. butter

2-3 drops liquid Stevia, liquid Splenda or sweetener of choice

Optional:  salt & pepper to taste

DIRECTIONS:  Cut cabbage into 2″ chunks and separate the leaves.  Place in glass dish.  Add water, butter and Splenda.  Microwave 4-5 minutes only on HI, stirring once during cooking at 2 minutes.  Test for doneness as microwaves vary.  You want the cabbage just wilted and tender but not very soft really.  If properly done, this dish has none of the strong cabbage flavor or smell cooked cabbage usually has.  It’s one of the few cooked cabbage dishes my husband will eat.  Serve at once.  As I like the sweetness of this particular cabbage dish, I don’t usually add salt or pepper, but each to his own.

NUTRITIONAL INFO:  Makes 3 servings, each with:

90 calories

7.7 g.  fat

5.12 g  carbs, 2.23 g  fiber, 2.94 g  NET CARBS

1.2 g  protein

19 mg sodium

Indian Creamed Spinach (Saag Paneer)

Saag Paneer

We just LOVE creamed spinach!  Especially the kind they serve at Indian restaurants.  I can buy the paneer cheese frozen at a local Indian grocery. :)  There are recipes on the internet for making this cheese at home, too.  :)  This dish is Atkins Induction friendly and suitable for other Keto diets as well.

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 famous 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 TODAY from Amazon or here:  http://amongfriends.us/order.php

DISCLAIMER:  I do not get paid for this book promotion nor 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 T. butter

2 oz. yellow onion

16 oz. frozen chopped spinach

1 c. water

3 oz. cream cheese

1/3 c. heavy cream

Dash salt and pepper

1 tsp. my Garam Masala spice blend

½ tsp. grated ginger root

½ c. chopped cilantro

½ seeded jalapeno chopped

OPTIONAL:  paneer cheese cubes (tofu cubes are a good substitute)

DIRECTIONS:  Sliver up the onion very thin or chop finely.  Melt butter in skillet and saute onion over medium heat in non-stick skillet.  Add spinach and water, cover and simmer just until spinach is done (about 5 minutes).  Drain off any remaining water.  Now dot the surface with cream cheese and stir in to melt.  Add all spices, ginger, and jalapeno pepper now.  Stir.  Lower heat to lowest setting and add cream.  Simmer uncovered for 2-3 minutes to allow  flavors to blend.  Add cilantro last and simmer 1-2 minutes longer. Sometimes I pop it into a 350º oven for 15 minutes, but that is not actually necessary.  The dish shown in the pic above WAS NOT baked yet.   Great with grilled kebab, chicken or fish.  Mmm Mmm Mmm.  I just love this stuff!

NUTRITIONAL INFO: Makes 4 servings each contains

193 calories

16.4 g  fat

7.9 g  carbs, 3.9 g  fiber, 4.0 NET CARBS

197 g  sodium

Jicama Cajun “Fries”

Jicama Fries

Man, I tried these on a whim and they were FANTASTIC!  And best of all, you don’t have to stand over a skillet of hot grease!  I’ve tried making fries from turnips, eggplant, daikon, rutabaga and all sorts of veggies on my low-carb journey.  But I have to admit, these are really my favorite.  The Seafood Spice blend in the coating takes away the inherent sweet edge jicama has, without dominating the final fries.  So don’t side-step this part of the recipe.  It’s essential for best results.  Other spices and blends could be substituted in if you prefer.  The coating really browned nicely and stayed crispy even as the fries cooled off!  Even my picky hubby gave these a thumbs up, and at first, he wasn’t even going to taste them!  These are Induction friendly, too!

Some may be tempted to just use spicy/BBQ pork rinds and omitting the seasoning blend in the recipe.  Please bear in mind the flavored pork rinds are laden with sugar and sometimes modified food starch as well……not acceptable ingredients for us low-carbers.  Be sure you read the ingredients listed if you don’t believe me.  In fact, you should ALWAYS read ingredients listings, for ALL processed foods.  The net carb count just isn’t the whole picture!

You’ll find many more snack recipes you’ll want to try in Jennifer Eloff’s latest best-selling low carb cookbooks.  Check out a sampling of those recipes on their Facebook page.  She and several other very talented chefs have collaborated to present a collection of mouth-watering dishes you’ll want to try.  You can order them at Amazon or here: http://amongfriends.us/order.php

DISCLAIMER:  I receive no remuneration for this book promotion nor for the inclusion of my recipes therein.  I promote them because they simply are GREAT cookbooks you’ll want to add to your cookbook shelf.

What a Jicama looks like

INGREDIENTS:

8 oz. jicama, peeled and cut into fries

2 T. homemade mayo

2 oz. plain pork rinds, crushed

1/2 tsp. my Seafood Spice Blend

Oil to coat baking pan if not using non-stick sheet pan

DIRECTIONS:  Preheat oven to 450º.  Peel and cut jicama into stick shapes.  Place in bowl and brush well with the homemade mayo.  Make certain you haven’t missed any spots or they won’t get coated at those spots. You want total coverage for the pork rinds to adhere to.  Crush the pork rinds in processor/blender.  Add spice blend to crushed pork rinds in a small bowl and stir well.  Now drop mayo-coated jicama (a few at a time) into the seasoned rinds and shake to coat well.   Alternately, you can use a plastic bag and shake them to coat.  Place fries directly on oiled or non-stick metal baking sheet.  A word of experience, DO NOT BAKE THESE ON SILICONE SHEETS, as they will not brown and crisp up properly on the bottom.  I found this out the hard way.  Bake for 10 minutes until tops are nicely browned.  Turn them and bake about 10 more minutes.  Bottoms brown where they touch the metal pan.

NUTRITIONAL INFO: Makes 4 servings each contains:

165 Calories

11.4 g  fat

5.50 g  carbs, 2.78 g  fiber, 2.22 NET CARBS

11.2 g  protein

276 g  sodium

Baked Sweet Potato Halves

Mom's Favorite

My Mom just loved baked sweet potatoes with nothing but butter.  Me, I like to dress them up with a hint of cinnamon. This method of preparing them is effortless and only takes 1/2 hour to bake, unless the potatoes are REAL big.  Now sweet potatoes aren’t something a low-carber should be eating daily, mind you.  But as you near goal weight you can allow yourself the occasional sweet potato. They are so nutritious and have a fiber deduction on the carb count as well, unlike white potatoes (a real no-no on low-carb).  These are not suitable until you are in Pre-Maintenance or have reached goal weight.  They are wonderful with baked fish, pork or BBQ.

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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor 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:  

1    medium 6-oz sweet potato, washed

2 T. melted butter

1/8-¼ tsp. cinnamon (I use Vietnamese cinnamon, said to be the best, from Penzey’s)

OPTIONAL:  few drops maple extract stirred into melted butter for brown sugar flavor

DIRECTIONS:  Wash potato and cut tips off each end.  Cut in half lengthwise.  Turn oven on to 400º.  Melt the butter in pan as the oven preheats, right in your metal baking pan. Remove pan from oven and stir in the cinnamon and maple extract, if using.   Now rub the cut side of the potato in the cinnamon-y butter.  Place pan back in oven and bake at 400º for about 30 minutes (longer for larger potatoes).  When a knife tip can be inserted easily, they are done.  Remove, serve and enjoy!

NUTRITIONAL INFO:  Makes 2 servings, each contains:

175 calories

11.5 g  fat

17.35 g carbs, 2.7 g fiber, 14.6 g  NET CARBS  (use smaller potatoes to lower)

1.54 g  protein

48 mg sodium

Sofrito Chicken-Spinach Salad

Sofrito Chicken-Spinach SaladI love Sam’s canned chicken meat as it is just pure white meat, water and salt.  No junkie ingredients added.   Today I used some to make a delicious spinach salad with a small head of fresh spinach and some of my delicious sofrito sauce.  It was very filling with the chicken and cheese added some protein.  The pumpkin seeds are optional and omitting them will drop the carbs by around 2 net carbs.

This recipe is suitable for all phases of Atkins, Keto diets and Primal as well. Omit the cheese for Paleo.

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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor 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:

1 c. tightly packed fresh spinach leaves

1/3 of 13-oz can (about 3 oz.) chicken meat

3 T. shredded mozzarella

1 T. pumpkin seeds, raw or roasted (optional)

2 T. my Sofrito mayonnaise (more if you like)

2 San Marzano or cherry tomatoes, cut in halves

DIRECTIONS:  Wash spinach leaves and pat dry with paper towels.  Place on serving plate.  In a small bowl, mix the chicken and sofrito mayo.  Add chicken meat and stir well.  Spoon chicken mixture on top of salad.  Top with mozzarella and if using, the pumpkin seeds.  Garnish with tomato halves.  If you like a really wet salad, add more of the sofrito mayo.

NUTRITIONAL INFO:   Makes 1 serving which contains:

512 calories

41.9 g fat

10.1 g carbs, 5.0 g fiber, 5.1 NET CARBS

1013 mg sodium

26.5 g protein

Grandma’s Green Beans and “Potatoes”

Click to enlarge

This was quite a pleasant surprise.  My grandmother on my Dad’s side when she was still living used to invariably cook small new potatoes with her green beans and it was always surprisingly good, though I always thought it odd at the time.    I was thinking about her beans and potatoes this week and decided to substitute a turnip and add some onion and see how that would be.  Well it wasn’t potatoes, but it sure was GOOD!  Delicate and sweet.  Not at all turnip-tasting and really did remind me of Grandma’s beans and potatoes!  So add this combo to your repertoire of green bean recipes and give it a try!  This is OK for Atkins Induction, Keto diets, Primal and Paleo 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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor 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:

1 slice bacon, chopped

2 oz. onion, chopped

2 oz. small turnip, peeled and diced

2 c. frozen green beans, pre-cooked a bit (or no-salt canned beans, drained)

DIRECTIONS:    Cook beans as usual and drain.  In a non-stick skillet, cook bacon until done and add onion and turnip and saute until both are tender and onion is slightly browned.  Add drained beans, toss saute, stirring to warm the beans up.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

75 calories

3.6 g  fat

9.77 g carbs, 3.37 g  fiber, 6.4 NET CARBS

2.6 g  protein

341 mg sodium

Spaghetti Squash Parmesan with Bacon

Spaghetti Squash Parmesan Bake

Spaghetti Squash Parmesan Bake

This side dish is simply delicious, considering how little is in it!  The bacon and onion really GO together!  If you don’t overcook the squash and are careful when removing the threads, you can serve this right in the shell for its own “bowl” for festive occasions!   One reader suggests roasting the squash traditionally in the oven for added flavor if you have the time.  This is suitable for all phases of Atkins and Keto diets.

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 the cookbooks! Order your 5-volume set TODAY! (also 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:

½ large spaghetti squash (yields about 4-5 c. cooked threads)

4 slices bacon, chopped fine

3 oz. chopped onion

1/3 c. grated Parmesan cheese

Dash salt

¼ tsp. pepper

DIRECTIONS:  Cut a large spaghetti squash in half.  Remove seeds with a spoon and discard them. Place one half of the squash face down in glass baking dish, reserving the second half for some other use.  Surround with with ½” water and microwave 13-15 minutes.  Drain off water, invert, remove/discard seeds (or feed to the birds in your yard🙂 ) and fork out the threads into the same dish.  If you prefer to roast your squash:  after you cut and seed the squash, add 2 cups water (1/2 inch deep) to a ceramic casserole dish; add squash face up and place in a 375 degree F oven for 45 minutes.  Then cover for 10 minutes with foil.  Fork out the threads onto a plate. Meanwhile, in a non-stick skillet, brown bacon bits and onion until bacon is done and onion is tender.   Sprinkle salt, pepper and Parmesan on top of squash.  Then spoon into the empty squash shell.  Spread onion/bacon mixture evenly on top.  Microwave 5 minutes on high, or bake in oven at 350º for 20 more minutes.

NUTRITIONAL INFORMATION: Makes 4 servings each containing:

107 calories

6.7 g  fat

4.8 g  carbs, .8 g  fiber, 4.0 g  NET CARBS

7.1 g  protein

429 mg sodium

Spanakopita Pie

Spanakopita Pie (shown with my Greek Stefado)

Spanakopita Pie (shown with my Greek Stefado)

I made a delicious low-carb version of Spanakopita Pie tonight.  It was delicious with our Beef Stefado!  I can’t have the traditional phyllo pastry one typically uses to make spanakopitas, but my low-carb crust with a few pork rinds crushed and added for crunch was quite good!  My husband said I could make this again any time!  This recipe is not suitable until you are in Atkins Phase 2, and have re-introduced grains, as there is flour product in Carbquick.

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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or on our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor 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:

1 recipe Peggy’s “flour” Pie Crust

1 cup pork rinds, crushed fine

6 oz. fresh spinach

1 T. cream cheese

1/3 c. feta cheese, crumbled

Dash dill weed

1 tsp. dried mint (or 1 T. fresh, chopped)

¼ c. parsley, chopped

Dash salt and black pepper

1 tsp. dehydrated shallots or minced onion

DIRECTIONS:  Make the pie crust by that recipes instructions at the above link.  Roll into an oval shape about 10″ x 6″  (between two sheets of plastic wrap).  Remove the top piece of plastic a moment and sprinkle the pork rinds on the top.  Replace plastic and roll again to press the rind flour into the pastry.  Remove plastic again.  Flip the oval of dough completely over, as you want the rinds on the OUTSIDE of your pie.  Preheat oven to 375º.

Make filling:  Place spinach in a non-stick skillet over medium heat that you have glazed with a film of oil.  Stir with a fork and stir until it is wilted down.  Lower heat to low and stir in the cream cheese so as to melt it.  Add the crumbled feta, dill, mint, parsley, salt and pepper.  Add the shallots, stir and simmer on low heat a minute or so.

Remove the top sheet of plastic from your pastry and spoon the filling over the right half of your pastry oval.  Using the plastic wrap to help you, fold the left half of the dough over the right half.  Crimp the edges with a fork.   Using the plastic wrap to lift, tip onto a parchment or silicone sheet lined baking pan.  Pop into 375º oven and bake for about 20 minutes or until golden brown.  Remove and cut into 4 portions and serve with your favorite Greek foods.

NUTRITIONAL INFO:   Makes 4 wedge-shaped servings, each contains:

266 calories

23 g fat

20.3 g carbs, 17.05 g fiber, 3.25 g NET CARBS

15.2 g protein

543 mg sodium

Twice-Baked “Potatoes”

Twice Baked PotatoesI can’t believe I’ve been low-carbing over 6 years, made this delicious side dish a bazillion times and had not yet thought to post it to my blog.   So I’ll finally do that so it will be in my collection of recipes.  This dish is suitable for all phases of Atkins and Keto diets.  It is not suitable for Primal-Paleo due to all the dairy.

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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor 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:

24 oz. raw cauliflower (about 2/3 of a large head)

1 oz. heavy cream

1 oz. cream cheese

1 oz. sour cream

4 T. melted butter, unsalted

4 oz. Cheddar cheese, shredded

2 large green onions, chopped

1 tsp. or less olive oil to grease dish

DIRECTIONS:  Cut cauliflower into smaller pieces and boil or steam until tender.  Drain well.  Stir in the cream cheese and butter to melt.  Add the sour cream and heavy cream and whip with a stick blender or hand mixer until smooth or nearly smooth.  Spread into a greased medium baking dish and top with half the cheese, then the onions and finally the rest of the cheese.  Bake in a preheated 350º oven for about 20 minutes or until lightly browned on top.

NUTRITIONAL INFO:  Makes 6 servings, each contains:

209 calories

18 g  fat

7.85 g  carbs, 2.98 g fiber, 4.87 g NET CARBS

6.98 g protein

257 mg sodium

Rutabaga and Onion Hash Browns

Click to enlarge

Rutabaga and Onion Hash Browns

This simple hash brown, shown above with braised beef and green beans, is very close to real potatoes, both in texture and flavor.  AND it can be ready in about 15 minutes. This recipe is not suitable until the starchy vegetable rung of the OWL ladder.  For those who question the “starchy veggie” status of this vegetable, rutabaga is listed as a starchy vegetable on pg. 154 of A New Atkins for a New You.

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. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor 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:

5 oz. peeled and diced rutabaga, ½” dice or smaller

2 oz. chopped onion

1 T. bacon grease

Dash each of salt and black pepper

DIRECTIONS:    Heat bacon grease in non-stick skillet and saute chopped onion over high heat until ½ done.  Add diced rutabaga to skillet and saute, turning often until rutabaga is fairly tender.  This will take about 15 minutes of cooking.  Salt and pepper to taste.   This goes well with your breakfast eggs, sausage and bacon or makes a lovely side dish for meaty dinners.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

93 calories

6.6 g  fat

7.95 g  carbs, 2.05 g fiber, 5.9 g  NET CARBS

1.1 g  protein

25% RDA Vitamin C

Judy’s Parmesan Baked Yellow Squash

Judy's Parmesan Baked Yellow SquashI just love yellow summer squash (the soft-skinned crookneck variety) and have cooked it a ton of different ways over the years.  But honestly, this recipe is by far the best way I’ve ever eaten it.   This is a recipe of a friend I used to work with years ago.  Parmesan is not usually the cheese people put on yellow squash dishes, but I’m here to tell ya it is an OUTSTANDING combination added with the sweet caramelized onions.  I just use the Parmesan in the green canister we all are familiar with, as a rule, for this dish.  But you can use whole, grated Parmesan if you prefer. OK for Induction.

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:

6 yellow summer squash (medium, about 6″ long)

6 oz. yellow onion

1 Flax Sandwich Bun, crumbled (or other low-carb biscuit or bread)

1/2 c. grated Parmesan cheese

Dash of Salt and Pepper

3 T. butter

DIRECTIONS:  Slice onion into thin slivers and saute in butter in no-stick skillet.  Cook until they begin to brown, as the caramelizing is essential to the flavor of this dish.  Turn off heat and let them cool.

Now grease a 9×13 glass casserole pan with butter.  Slice the squash laterally/lengthwise into 1/4″ slices (or thinner if you want to speed this dish up a bit).  This goes together in lasagna-type layers.  First sprinkle 1-2 T.of the flax bun crumbs on the bottom of the pan.  These will soak up moisture that bleeds out of the squash during cooking.  Now place a single layer of squash slices in the pan.  Jimmie them around, switching ends of slices so the pan is pretty much filled without gaps.  Top with 1/4 of the browned onions.  Next sprinkle 1-2 T. Parmesan cheese.  Repeat these steps until all ingredients are used, ending with onion on top.   Cover pan tightly with foil and bake 30-40 minutes at 350 º.  Uncover, add 2-3 T. water if there is no moisture left in the bottom of the pan.  Bake another 20-30 minutes (uncovered) or until squash feels tender when knife is stuck into it and onions on the top are toasty brown.  Toast top in broiler if need be.  You want the top layer of onion to be attractively toasted. This dish is a big hit every time I make it and it goes nicely with your holiday turkey dinners.

NUTRITIONAL INFO: Makes 6 servings, each containing:

150 calories

10.35 g  fat

9.88 g  carbs, 3.0 g  fiber, 6.88 NET CARBS

7.2 g  protein

26 g sodium

Roasted Shawarma Chicken and Vegetables

Roasted Shawarma Chicken and VegetablesI have made these Roasted Shawarma Vegetalbes before, but have never added chicken to the mix.  Good decision!  This dinner tonight was delicious!  I saved out 1 chicken breast from this whole chicken to use for something else this week but cooked all the remaining pieces.  If you omit the chicken, this vegetable dish is a marvelous side with grilled steak and chicken!  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.  So ENJOY everybody!

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. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor 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:

¼ c. extra virgin olive oil

1 whole chicken, cut up (minus 1 of the breasts reserved for another use)

10 cloves garlic, peeled

1 medium zucchini, sliced thick

1 yellow squash, sliced thick

8 oz. Japanese eggplant, cubed or sliced thick (I don’t peel it)

1 2 3/4″ tomato, cut into wedges

3 oz. onion, sliced (I used red onion)

1 tsp. my Shawarma Spice Blend

DIRECTIONS:  Preheat oven to 350º.  I used my convection settting to speed mine up a bit.  Oil a large metal baking pan with some of the olive oil.  Lay the chicken pieces evenly in the pan (I cut my chicken breast into 2 pieces, as they tend to be large nowadays).  Next add the sliced vegetables evenly around the pieces of chicken. Sprinkle on the Shawarma spice Blend and last of all, place the garlic (whole) around the pan, cutting larger cloves in half.  Pop into 350º oven.  If using convection roast, it will take about 35-40 minutes, or until chicken reads 170º on your meat thermometer.  If using standard oven, it will probably take a full hour, perhaps a bit longer if your chicken is big or you cut your vegatables larger than shown in my photo.  I like to baste the chicken and veggies with pan juices mid-cooking.  :)  Serve with a nice green salad.   This is delightful with basmati rice for your non-low-carbing dinner guests.  :)  I don’t eat anything with mine.

NUTRITIONAL INFO:    Makes around 6 servings, each contains:

384 calories

25 g  fat

8.08 g  carbs, 2.56 g  fiber, 5.52 g  NET CARBS

32 g  protein

457 mg sodium

 

Chorizo-Stuffed Pattypan Squash

Chorizo-Stuffed Pattypan SquashNormally I shy away from chorizo.   The commercial stuff can be very greasy and is usually way too heavy with spices for me.  But what I created for our lunch today with the chorizo I get from my grass-fed beef supplier (actually made by Eades Meat Market in Amarillo, TX) was anything but!  These little stuffed pattypan squash were delightfully tasty and not the slightest bit heavy with chorizo in my opinion.  This recipe will be a keeper in my house.  This can be served as an entree or a side dish.  These are suitable for Atkins once you get to phase 2 and can be eaten by Keto followers if the carbs fit your daily allowance.  Primal and Paleo folks can enjoy if you use a plan suitable bread or other filler.

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. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor 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.

VARIATION:  A delicious party application, use yellow squash instead of pattypan.  Slice into round slices about ½” thick (less baking time will be required), topping each slice with about 1 tsp.-1T. of the filling.  Would make tasty 1-bite pieces for finger eating.  You’ll have to recalculate your nutritional info from scratch, based on how many pieces you get from the mixture, but probably around 1/4 the number value below?

INGREDIENTS: 

4 pattypan (white, scalloped) summer squash

Enough Olive oil to brush tops of squash

6 oz. chorizo sausage

1½ slices my Gluten-Free Focaccia bread (moistened with a little water and crumbled)

1 beaten egg  (or ½ c. shredded Cheddar cheese if egg sensitive, but carbs/fat go up then)

2 T. my Sofrito sauce

Dash black pepper

DIRECTIONS:  Preheat oven to 375º.  Cut the stems off the squash and level the outer bottoms with your knife so they sit flat on a pan.  Slice the pattypan squash in half horizontally, making eight lovely, scalloped pieces.  Place them on a baking sheet and lightly baste with olive oil on the tops.   Bake at 375º until half done when tested with a knife tip, or about 20 minutes.  You’ll prepare the filling while they bake.

For the filling, in a non-stick skillet over medium-hi heat, brown the chorizo lightly, crumbling as you stir it around.  If there is excess grease, spoon a little of it off.  Add a dash of black pepper, the moistened crumbled bread and the sofrito.  Stir to blend ingredients well.  Beat the egg with 1-2 T. water and stir it into the chorizo mixture to bind all together. Stir well.  Mark off the mixture in your pan into 8 portions and top each squash half with an equal portion of mixture.  When the squash is half done, remove from oven.  Lower oven to 350º, top each half with 1/8 the filling mixture.  Pop the pan back in that oven and bake another 20 minutes or until golden on top.  Squash should be fully tender when done.  Enjoy with a green salad or a guacamole salad.

NUTRITIONAL INFO:  Makes 8 stuffed halves.  I think it will take two to fill most adults.  Each stuffed half contains:

208 calories

16.5 g  fat

5.35 g  carbs, 1.63 g  fiber, 3.75 g  NET CARBS

10 g  protein

450 mg sodium (much higher with cheese instead of the egg)

Baked Crookneck Squash

Oven-Baked Crookneck SquashIf you’re looking for a new squash recipe, try simply baking it!  The caramelized surface is sugary sweet when done this way.  I’m certain you squash fans will love this method for a familiar recipe.   Sometimes we get all wrapped up in “Ya gotta have a lot of ingredients” when Mother Nature has give us a marvelous taste with no additives whatsoever!  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo 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 cooks to bring you a wealth of delicious recipes you are going to want to try. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor 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:

1    8-oz. crookneck yellow squash

1   tsp. bacon grease (or butter)

DIRECTIONS:  Preheat oven to 350º.  Grease a small baking pan (I used metal) with the bacon grease.  Rinse squash and cut tips off.  Cut in half lengthwise and place cut side down in the pan.  Bake in a 350º oven for about 45 min. or until soft to the touch at the thickest part.  Remove from oven.  Slide a metal spatula under each half and place on your serving plate.  ENJOY their natural deliciousness!

NUTRITIONAL INFO:    1 squash makes 2 servings, each contains:

41 calories

2.4 g  fat

9.2 g  carbs, 2.15 g  fiber, 7.05 g  NET CARBS

1.05 g  protein

5 mg sodium

“Fried” Green Beans

“Fried” Green Beans

Every now and again I like to saute “fry” green beans instead of cooking them in water.  Sometimes I add caramelized onion to the dish; sometimes I don’t.  But either way, this is an unusual way to cook green beans.  I think you’ll like these!  They come out tasting somewhere between beans cooked tender-crisp in water the traditional way and roasted beans!  Delicious by any definition!  Give this fun and simple dish a try sometime and I think you will like them.  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo followers.

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. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor 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:

1½ c. whole fresh green beans, trimmed of their tips

2 oz. sweet onion, slivered thin (I used red onion)

1 T. each butter AND bacon grease

DIRECTIONS:   Trim the tips off the beans and rinse the beans under water and drain on paper towels.  In a non-stick skillet, heat the butter and bacon grease.  Saute the beans on medium high, stirring and turning them constantly, until they are beginning to brown.   Add the sliced onions and continue to saute until they, too are browning and caramelizing.  Saute until the beans are pretty tender but not mushy soft.  They should still be a firm but not raw tasting.    Serve at once.

NUTRITIONAL INFO:    Makes 3 servings, each contains:

96 calories

8.2 g  fat

5.36 g  carbs, 2.03 g  fiber, 3.33 g  NET CARBS

1.2 g  protein

90 mg sodium

Baby Corncakes

Baby Corncakes

Baby Corncakes

Corn is considered a no-no on a low-carb diet.  And I so LOVE sweet, buttered corn.  But if you use the baby corn so often seen in Chinese stir-fries for your low-carb corn recipes, the carb count drops dramatically because the corn has not yet formed the sugar seen it mature kernels!  :)  This is yet another recipe putting this knowledge to clever use for a mild taste of corn in a side dish.  I served these with a nice chipotle mayonnaise sauce (2 tsp. Tobasco Chipotle Sauce stirred into 1/4 c. creamy homemade mayo), pork chops and steamed, buttered broccoli and the meal was delicious!   I think next time I’ll use real chipotles canned with Adobo sauce, mashed as the flavor would have been richer I think.  I was being very lazy tonight and just used the bottled Tobasco version.  This recipe is suitable once you reach Phase 2 of Atkins.

INGREDIENTS: 

1 15-oz can baby corn, drained

½ c. Carbquick bake mix

1 egg

2 tsp. Tobasco Chipotle Sauce (this is not as hot as regular Tobasco sauce)

Dash each salt and pepper

Dash each garlic oil and hot chili oil  (optional)

DIRECTIONS:  Coarsely chop the drained corn by knife or pulse a few times in the food processor.  Mix all ingredients in a mixing bowl or in your food processor.  Heat some coconut oil or palm shortening in a skillet and crop batter by spoon into hot oil into 6 uniform patties.  Brown nicely on both sides, waiting until side 1 is thoroughly browned before attempting to flip them over to side 2.  Remove to paper towels and serve as is or with a chipotle mayonnaise sauce if you like.

NUTRITIONAL INFO:   Makes 6 cakes, each contains:

51.5 calories

4.68 g  fat

5.61 g  carbs, 4.58 g  fiber, 1.03 g  NET CARBS

3.06 g  protein

214 mg sodium

Quinoa Spinach Salad

Quinoa Spinach SaladThis quick, refreshing summer salad was delicious and quite filling.  For variety, you could add a bit of grilled chicken or grilled salmon on this for a more filling dish as well.  This highly nutritious  recipe is not suitable until Phase 2 of the Atkins low-carb program, not as some believe, because quinoa is a grain (because it’s actually a seed) but because it is so high in carbs.  This is suitable for Keto folks if you can fit the carbs in your daily allowance.

SALAD INGREDIENTS:

1/3 lb. fresh spinach leaves

1 oz. red bell pepper, slivered

1 oz. red onion, slivered

¼ c. roasted sunflower seeds

2 T. raw quinoa (yields about 1/3 – ½ c. cooked)

DRESSING:  2 T. homemade mayonnaise, 2 T. balsamic vinaigrette, few drops hot chili oil and few drops garlic infused oil.  Mix in a small bowl and stir well.

DIRECTIONS:  Precook the quinoa per package instructions or about 15 minutes.  I tend to cook up more and refrigerate what I don’t need for other uses so the small amount isn’t so inclined to burn while cooking. Set aside to cook down a bit.   Make up the dressing next and set aside.  Finally measure out and toss together the vegetables in a large salad bowl.   Sprinkle the quinoa on top and drizzle the dressing over all.  Finally add a dash each of salt and black pepper.  Toss well and serve up on 4 large plates.

NUTRITIONAL INFO:    Makes 4 servings, each contains:

183 calories

16.9 g  fat

9.15 g  carbs, 2.37 g  fiber, 6.78 g  NET CARBS

3.77 g  protein

122 mg sodium

Broccoli and Mushrooms al Pesto

Broccoli & Mushrooms al PestoI decided to take some of my low-carb glucomannan dumplings and add some pesto sauce recently and was that ever good!  I need to post that gnocchi recipe, too, soon.  We had a few gnocchi leftover so I created this tasty way to serve broccoli tonight.  Simple really and quite tasty with baked chicken.  Just a little caramelized onion, mushrooms and cream and VOILA, a tasty side!  It was so good with chicken, next time I think I’ll saute cut-up bite-size chicken bits and add it right into the dish for a casserole, with some fresh Parmesan cheese grated over it for a binder!   This dish is suitable for all phases of Atkins, Keto diets.  It is not suitable for Primal-Paleo due to dumpling ingredients.

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. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do

INGREDIENTS:

1/4 recipe my Dumplings made into small gnocchi

1 oz. slivered onion

2 T. butter

4-oz. can sliced mushrooms, undrained

2 T. heavy cream

1/8 tsp. xanthan gum (optional to thicken sauce slightly)

10 broccoli flowerets

1½ T. pesto sauce (or a commercial sauce is OK)

Dash each salt and black pepper

DIRECTIONS:   Make a batch of my dumpling dough in a small bowl, stirring ½ tbsp. pesto sauce right into the batter.  Cook according tot he directions in that recipe (linked above).  You will only need a small part of it for this vegetable dish.  Roll ¼ of the pesto-flavored dough into a ½” “rope.  You can make up the rest of the dough into more gnocchi or larger dumplings for a soup or other meal.  Cut the “rope” into small bites about ½” balls, allowing the cut off pieces to land on a silicone sheet, Silpat® or waxed paper.  These DO swell up and will almost double in size when gently simmered.  When the dumplings are done cooking dip out of the water with a slotted spoon and drain on paper towels until ready to serve.

In a medium ceramic vegetable dish, steam the broccoli in a bit of water until nearly done (about 3-4 minutes on HI in your microwave).  Drain off water.  Stir in the cream, xanthan gum, mushrooms with their liquid (or drain if you prefer), the remaining pesto sauce, salt and pepper and set aside.

Now melt the butter in a small skillet and saute the onion until it begins to brown.  I didn’t brown mine quite enough and will do so next time.  :)  Remove onions from heat.  Stir the pesto gnocchi into the broccoli-mushroom mixture.  Finally spread the caramelized onions on the top.  You can add fresh grated Parmesan cheese to the top if you like, but I have not included that in my numbers below.  You can serve at once (which I did) or pop into an oven for 15-20 minutes to allow flavors to mellow even more.  ENJOY!

NUTRITIONAL INFO:   Makes 3 servings, each contains:

168 calories

15.8 g  fat

5.73 g  carbs, 2.06 g  fiber, 3.67 g  NET CARBS

3.73 g  protein

248 mg sodium

Artichoke Salad

Italian Artichoke Salad

Artichoke Salad

My husband is very fond of salads so we often fix salad for our main course at lunch.  This low-carb, low-cal number is both tasty and filling and only takes minutes to make.  It is delicious and I think you will enjoy it!  You can use pitted calamata olives here if you prefer.  This is suitable for all phases of Atkins, Keto diets, and Primal-Paleo 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 cooks to bring you a wealth of delicious recipes you are going to want to try. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do

INGREDIENTS:

1 14-oz. can artichoke hearts, drained

15 pitted black olives (or calamata olives)

1 Roma plum tomato, cut up into chunks (use 2 if they are pretty small)

5 fresh basil leaves, torn into several pieces

Dash of granulated garlic or minced dried onion

¼ tsp. your favorite Italian Seasonings (I use Victoria Gourmet’s Sicilian Seasoning)

Dash each salt and black pepper

1 T. a good balsamic vinaigrette

1 T. good quality extra virgin olive oil

DIRECTIONS:  Open and drain the artichoke hearts.  Add them to a medium bowl. You can cut them in halves if you prefer (I did).  In a small dish, add the olive oil to the vinaigrette and stir.  Add the seasonings and stir once more.  Now add the cut-up tomato and olives to the artichokes.  Stir to mix.  Tear the basil leaves into small bits and add.   Add the vinaigrette mixture, toss lightly and chill for 1 hour.  Serve as a side salad or as an entree.

NUTRITIONAL INFO:   Makes 4 side servings, each contains:  (if serving as an entree, serves 2 with double the numbers below in each)

101 calories

7.8 g  fat

7.60 g  carbs, 3.55 g  fat, 4.05 g  NET CARBS

2.2 g  protein

34 mg sodium (more if using calamata olives)

Creamy Sofrito Salad Dressing

Creamy Sofrito Salad Dressing

Creamy Sofrito Salad Dressing

People often ask for more salad dressing recipes.  So here’s a new one for you to try out.  My regular readers know how smitten I am with Puerto Rican Sofrito sauce.  Here’s yet another wonderful use for this versatile herb sauce.  Since sofrito goes so well with seafood, I decided to add some boiled shrimp to this salad.  You could make it broiled shrimp if you prefer.  This was a very filling and delicious salad.  My husband said “You can make this salad again any old time!”  It really was delicious, so this one is definitely a keeper.  This is suitable for all phases of Atkins and Keto diets.  It’s suitable for Primal followers, too, but not for Paleo enthusiasts without subbing for the dairy items.

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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor 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 T. my Sofrito

Dash each salt, black pepper (toasted minced onion if you have some on hand)

¼ c. sour cream

2 T. heavy cream (whipping cream)

1 T. Balsamic Vinaigrette (or splash each olive oil + splash vinegar of choice)

DIRECTIONS:  Stir all ingredients together until smooth.  Should make about 9 tablespoons or 4 servings.  Refrigerate covered any leftovers.  Should keep for 3-5 days.  Top your favorite tossed greens salad.

NUTRITIONAL INFO:  Makes 4 servings of 2 Tbsp. of dressing.  Each serving contains: (does not include the base salad greens or shrimp)

120 calories

12.9 g  fat

1.65 g  carbs, 0.32 g  fiber, 1.33 g  NET CARBS

.75 g  protein

72 mg sodium

Roasted “Candied” Carrots

Roasted

Roasted “Candied” Carrots

This was always a favorite of my mother.  Of course, she always made them with real brown sugar, but mine taste just as good!  Honest!!  These are seriously good and you really need to try them if you’ve never roasted or candied carrots!  She would serve these tasty carrots with roasted turkey at holiday time, or alongside baked chicken or pork roasts throughout the year.  They shrink a lot during the roasting process, so be sure to make plenty for your crowd.  :)  These are a bit higher in carbs than the green beans on the plate above, but can be enjoyed occasionally once you’ve passed the initial 2-week Induction period of your low-carb diet. 🙂

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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor 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: 

5-6  medium carrots (5-6″ long), peeled and sliced into 3-4 long strips

2 T. melted butter

1 T. erythritol or sweetener of you choice equivalent to 1 T. sugar

¼ tsp. maple extract

Dash salt (optional)

Dash pepper (optional)

DIRECTIONS:   Preheat oven to 350º.  Peel and slice the carrots lengthwise (3-4 slices per carrot, or about 3/16″ thick). Melt the butter in a 9×13 baking pan (I used metal).  Needs to be this large for easy tossing during cooking and to be sure they lay in a single layer.  Remove from oven and add maple extract, sweetener, salt and pepper if using.  Stir well.  Lay the carrots in a single layer at the bottom, flipping them to coat both sides with the butter mixture.  Pop into oven and bake around 40 minutes, tossing/flipping them once at the 20 minute mark.  They should be fairly tender when done, but if thicker slices are slightly underdone, no problem.  They will be just be a little chewier, which I kind of like, personally. :)  Enjoy with your favorite meat and green entree!

NUTRITIONAL INFO:   Makes 3 adult servings, each contains:

119 calories

7.9 g  fat

11.76 g  carbs, 3.43 g  fiber, 7.33 g  NET CARBS

1.23 g  protein

190 mg sodium

Cilantro-Avocado-Chipotle Dressing

Cilantro-Avocado-Chipotle Dressing

Cilantro-Avocado-Chipotle Dressing

We had company this past weekend and I made a new salad dressing that was so yummy, I actually had seconds on the salad, something I never do.  The hubs even said, “I need to go get the camera and get a picture of you dipping up salad seconds.”  :)  This dressing is not hot at all as there is only a hint of the chipotle (smoked jalapeno).  Those that like a little “heat” might want to use a whole chipotle pepper in their dressing.

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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor 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:

1 ripe avocado, peeled and seeded

½ c. slightly packed cilantro (omit if you don’t like cilantro)

¼ c. drained plain yogurt or Greek yogurt

¼ c. each sour cream, whipping cream and mayonnaise (I use homemade mayo)

½ clove garlic, pressed in a garlic press

1 T. fresh lime juice

Dash salt

½ chipotle pepper (the kind canned in adobo sauce), rinsed and seeded (use whole one for more heat)

1 T. red wine vinegar (optional)

DIRECTIONS:   Add all ingredients to the bowl of a blender or food processor and process until smooth.  If any is leftover, I would encourage you to add 1 T. more lime juice (to prevent discolorations of the avocado) and should keep a couple days in the fridge in a tightly covered container.

NUTRITIONAL INFO:   Makes about 1½ cups or 24 tablespoons.  Each tablespoon contains:

40 calories

3.9 g  fat 0.99 g carbs, 0.5 g fiber, 0.49 g  NET CARBS

0.56 g  protein

11 mg sodium

Cauli-Rice

Cauli-Rice

Cauli-Rice

Many low-carbers complain they can’t get their riced cauliflower to come out to their liking.  Some steam it over water, but that tends to overcook it and make it too “wet”.  Some attempt sauteing it in oil, but again, it tends to overcook that way.  My preferred way to cook it is in the microwave and it comes out perfect every single time!  Here is how I do it:

INGREDIENTS:

1 large head cauliflower (about 6½-7″ in diameter

DIRECTIONS:   Remove the leaves and with a heavy large knife, cut the flowerettes off the stalks.  Place them in a food processor and pulse 8-9 times or enough to reduce the flowerettes to little “pellet” like pieces.  I do not use the stalks as that doesn’t chop up so nicely, but you can.  If you do, I would process them by themselves first a couple pulses  Me, I usually eat those while I’m cooking dinner.  I simply LOVE raw cauliflower.😉 Scrape the riced cauliflower into a medium-large bowl.  DO NOT ADD ANY WATER!  Cover with a microwave dome or loose fitting plate or microwaveable paper plate.  Microwave on HI a total of 3 minutes, stirring completely after each minute.  The stirring is essential!  Remove, taste and if not quite done to your liking (microwaves vary), cook 1 minute longer.  If going to use your cauli-rice IN a casserole, do not cook it at all before constructing your casserole.  Add it to the casserole raw.  If using in a casserole type goulash, stir the meat mixture after cooking right into the cooked cauli-rice and serve at once.  If making a seafood goulash-type dish like Jambalaya or Spanish Chicken & “Rice”, just stir the chicken/seafood/vegetable mixture into the cauli-rice and serve.  If you like, you can also dip the entree mixture (or whatever) on top of the cauli-rice like I have shown in this photo:

Shown with Cajun Lobster Andouille on top

Shown with Cajun Lobster Andouille on top

Note:  If serving to company, stirring this cauli-rice into your meat or seafood mixture is not as attractive on the plate as when the pièce de resistance is served on TOP of the cauli-rice until served, allowing your guests to dip it up and mix it up on their plates as they wish. 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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php DISCLAIMER: I am not paid for this book promotion nor 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.

NUTRITIONAL INFO:  Makes approximately 6 servings of 1 loose cup of “rice” each (slight variables: exactly how big your head of cauliflower is and whether you riced the stalks or not). Each serving contains:

34 calories

0.13 g  fat

7.41 g  carbs, 3.5 g  fiber, 3.91 g  NET CARBS

2.76 g  protein

42 mg sodium

Spicy Zucchini Cakes

Spicy Zucchini CakesI created these to have with a baked ham tonight.  These were delicious and will make a lovely, delicious side dish to go with so many different meat entrees: roasted meats, baked chicken or broiled seafood.  They are simple to make and will be ready in minutes.  This would therefore be a good recipe for busy week nights.  As written, these are not suitable for Atkins Induction, but if you use an Induction-friendly One Minute Muffin for the breadcrumbs instead of the biscuit listed, they would be OK for Induction.  They are a go for Keto diets and Paleo or Primal if you use plan suitable bread and hot sauce.

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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor 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: 

15 oz. grated zucchini (3 small zucchini)

1½ oz. onion, grated fine

2 eggs, beaten

1 plan suitable biscuit or piece of bread, crumbled (or ½ c. crushed pork rinds)

Dash of salt

Dash of black pepper

2 tsp. Sriracha chile sauce (or plan suitable hot sauce)

1 T. oil of your choice (I used palm shortening)

DIRECTIONS:  Grate the zucchini over a clean kitchen towel.  Lightly salt with the dash of salt and let it sit there while you work.  The salt will draw out the water from the zucchini while you are mixing everything else.

In a medium mixing bowl, beat the eggs.  Grate the onion into the eggs and add the black pepper, Sriracha sauce and bread crumbs (or crushed pork rinds, if using).    Stir to mix well.

Roll the zucchini in the towel so you can wring/squeeze out any remaining water over your sink.  Open towel over the bowl and scrape the zucchini into the egg mixture.  Stir well with a spoon.

Heat the oil in a non-stick skillet over high heat.  Using a ¼-cup as a scooper, scoop ¼ cup mixture into the hot oil and let it spread a bit so it is flat.  Cook until first side is golden brown.  Do not disturb these excessively as they are cooking.  When the first side is brown, flip with a spatula and cook the other side to a golden brown.  Remove to a paper towel to drain excess grease.  Transfer to serving platter and serve at once.

NUTRITIONAL INFO:   Makes 9 cakes, each contains: (will vary slightly with your choice of bread or crumbs)

68.4 calories

5.46 g  fat

2.58 g  carbs, .78 g  fiber, 1.8 g  NET CARBS

3.55 g protein

70 mg sodium

Kale Cabbage Medley

Kale & Cabbage (with peppers)

Kale Cabbage Medley

I love braised kale and braised cabbage, but tonight’s creation with the two together was just amazing!  Combining with my ingredient lineup totally changed the flavor profile of BOTH vegetables.  Therefore this might be a good dish to try on those kale and cabbage haters among you, as neither tasted like themselves.  This vegetable side is a little carb-y, but all those carbs are in the incredibly nutritious kale and cabbage, so they’re all GOOD carbs!    This dish is suitable for all phases of Atkins and Keto diets if you can fit the carbs into your daily allowance.  This recipe is also OK for Primal-Paleo diners.

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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor 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:

1 bunch of kale (about 4 cups stemmed and coarsely cut up)

2 c. cabbage, coarsely cut up

2 oz. yellow onion, sliced

3 oz. bell pepper, cut into medium-sized pieces (your color choice)

1/2 tsp. sea salt

Dash black pepper

1 T. Sriracha chili sauce

Water to cover all (I also added 3/4 c. baked ham broth/drippings)

1 T. bacon grease

DIRECTIONS:  Melt the bacon grease over high heat in a large stew pot and saute the onion until caramelized.  Add the stemmed, cut up kale, cabbage and water to cover.  Add bell pepper, salt, pepper and Sriracha sauce.  Bring to a boil and lower heat to medium and simmer for about 30 minutes.  Serve at once.  This broth makes a tasty and nutritious base for soups, so I store mine in containers in my freezer. 🙂

NUTRITIONAL INFO:   Makes 5 servings, each contains:

70 calories

3.04 g  fat

9.92 g  carbs, 2.42 g  fiber, 7.5 g  NET CARBS

2.48 g  protein

60 mg sodium

 

Ranch® Buttermilk Salad Dressing (or dip)

Ranch Buttermilk Dressing

Ranch Buttermilk Dressing

Ranch Dip for Veggie Tray

Ranch Dip for Veggie Tray

 

I finally came up with a version of Ranch® Dressing for my husband, who just loves it on salads.  I think my version tastes better than what is sold in the bottle (which I actually don’t like).  No unhealthy ingredients in mine, either.

 

 

 

I’m not too fond of dill, so I tend to reduce it in most recipes.  But my husband LOVES dill and likes more in recipes, thus the range of dill shown in the Ranch® Powder recipe linked below.  I basically used equal amounts of the herbs I selected except the dill and thyme.  A tablespoon of thyme would have been waaaaay too much!   This dressing is super yummy!  Try it and see if you don’t agree it’s even better than the famous bottled stuff!  As you well know, this also makes an excellent dip for raw vegetable party trays.  All you have to do for the dip is increase the sour cream to make it thicker.  You’ll have to recalculate carbs to add in the extra sour cream.  This recipe is suitable for all phases of Atkins and Keto diets.

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 the cookbooks! Order your 5-volume set TODAY! (also 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:

1 c. homemade mayonnaise

3/4 c. sour cream (add ¼ c. more if using as a veggie dip)

¼ c. buttermilk (only 2 T. if using as a veggie dip)

1 T. my Ranch Dressing Powder Blend

2 tsp. red wine vinegar

1/8 tsp. salt

OPTIONAL:  1/8 tsp. glucomannan powder if you like a thicker dressing

DIRECTIONS:  Measure the first 3 ingredients into a medium bowl.  Whisk well to blend to a smooth mixture.  Add my Ranch Dressing Powder Blend, vinegar and salt and whisk a couple minutes until the herb mixture is thoroughly blended in.  If using the glucomannan thickener, whisk it in last.  Transfer to a saved empty plastic dressing bottle (I always keep and wash them for homemade dressings) if you have one, or a lidded jar.  Close tightly and chill.  Serve on crisp green salads or as a dip for raw veggies.

NUTRITIONAL INFO:   Makes two cups or eight ¼ c. servings, each contains:

251 calories

26.8 g  fat

1.81 g carbs, .1 g  fiber, 1.71 g  NET CARBS

1.72 g  protein

66 mg sodium

 

 

 

Eggplant-Sausage Stuffing

Eggplant-Sausage Stuffing

Eggplant-Sausage Stuffing

My husband wanted baked chicken tonight so I decided to serve it with a new stuffing.  I had half of a very large eggplant to use up and just a small amount of sausage left in the fridge.  The addition of eggplant really makes stuffing moist, but it adds carbs, so I used my Gluten-Free Grain-Free Focaccia bread tonight to pull the carbs back down a bit.  The result was a super moist and super delicious stuffing to go with our baked chicken!  I’ll be making this one again!

Hubs asked for asparagus but I didn’t have fresh asparagus on hand.  Luckily I found 1 can of spears in the back of the pantry I didn’t even know I had. Apparently HE bought them!  He actually prefers canned asparagus!  Not me, but hey, we all have our quirks. That one is his.  This stuffing would be also be delightful to stuff pork chops with, or to serve alongside a lovely pork roast! This recipe is not suitable for Atkins Induction because of the almonds in the bread. But you could use 4 OMM’s (one minute all flax muffins) and make this recipe suitable for Atkins Induction.  Be sure to recalculate the carbs if you make that change.  This stuffing should freeze very nicely for you. 🙂

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 the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: By personal choice 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:

1 stick (½ c.) butter, unsalted

6 oz. onion, chopped

8 oz. celery, chopped  (preferable with leaves if you have center stalks)

9 oz. peeled eggplant, diced in ½-5/8″ dice

½ c. chopped parsley

3 tsp. homemade poultry seasoning (or whatever kind you have on hand)

¼ tsp. coarse ground black pepper

3 oz. pork sausage  (I didn’t want it to dominate.  You might prefer more)

7 slices of my Gluten-Free Focaccia

2 eggs, beaten

1-1½ c. homemade chicken broth (I just boil skin-on chicken in water)

DIRECTIONS:  Bake the focaccia bread by that recipes directions if it isn’t already made.  Preheat oven to 350º.  Liberally butter a baking dish, preferably non-stick if possible, as stuffing is inclined to really stick to its pan. Set aside for now.

Next, melt the stick of butter in a large non-stick wok or skillet.  Add onion and celery and saute on high heat until half tender and onions are beginning to caramelize.   Add the cubed eggplant and continue to saute until it, too, is half tender.  Break up the sausage into the mix and continue stirring until it is browned and eggplant is getting quite tender now.  Add parsley, seasonings and stir well. Remove from heat.  Break up the bread coarsely into the pan on top of the vegetable-sausage mixture.  Beat in the 2 eggs and add 1 cup of the broth.  You want this mixture quite wet, about like oatmeal. Only add the other ½ c. broth if needed to make the mixture quite wet.    Spoon into your greased baking dish and pop into 350º oven to bake for about 30-35 minutes and nicely browned on top.

NUTRITIONAL INFO:    Makes eight (approx. ½ c.) servings, each contains:

314 calories

25.8 g  fat

7.63 g  carbs, 3.32 g  fiber, 4.31 g  NET CARBS

14.6 g  protein

31.84 mg sodium

Chipotle Chile Sauce

Chipotle Chile Sauce

Chipotle Chile Sauce

This versatile sauce has a simply AMAZING flavor!   It’s wonderful as a green salad dressing.  It’s marvelous on Grilled Fish Tacos.  It makes a lovely dip for raw vegetables on a party tray.  It’s a wonderful dip for low-carb “Potato Chips” (from sliced, fried jicama).  It’s scrumptious on grilled burgers and even steaks for a Mexican flair.  It’s great on turkey and chicken sandwiches.  It’s even very tasty on scrambled eggs!  Shall I go on?   Needless to say, but I think I’m addicted to this stuff.  LOL.   It is suitable for all phases of Atkins, Keto diets and Primal followers.  It is not suitable for Paleo with the sour cream in it, but you could use all homemade mayo and it would then be suitable. 🙂

INGREDIENTS:

½ c. homemade mayonnaise

½ c. sour cream

½ tsp. chili powder

½ tsp. my Smoky Chipotle Spice Blend

1 small chipotle chile pepper (in adobo sauce in the can), rinsed, seeded and mashed (about 1″ long)

Dash salt

DIRECTIONS:   Mix all the ingredients in a bowl and serve at once.  Keeps well in the refrigerator and can be stored for a week or a little longer.

NUTRITIONAL INFO:    Makes 1 c. total for 4 servings.  Each ¼ c. serving contains:

263 calories

28.2 g  fat

1.97 g  carbs, .37 g  fiber, 1.6 g  NET CARBS

1.7 g  protein

272 mg sodium

Xenia Monaghan’s Hungarian Baked Cauliflower

Hungarian CauliflowerThis tasty dish I am told, is Hungarian.  It should be topped with WHITER breadcrumbs, but hey, we use what is on hand, which was low-carb DARK bread last night.  I will at next baking get a new picture with white breadcrumbs and swap out photos.  It was served to my family when I was in high school by my best friend’s mother.  Her daughter, also named Peggy, and I were inseparable back them.  :)  Mrs. Monaghan, in her 20’s, was a Hungarian ballerina in Budapest, Hungary.  She met and eventually married a US Army Officer stationed there during WWII.  They were our neighbors at Ft. Leavenworth, Kansas.  I think of everything I was served at her house as Hungarian, although it may not have been at all. ;)   What I DO know is that this simple dish is really tasty and ever so easy to prepare.  The flavor has lingered in my memory over the years and I just had to try and reproduce this recipe in a low-carb version.  I think I’ve come pretty close, too!  She used regular white breadcrumbs, but I have subbed in a low-carb bread for the topping.  I may have my amounts wrong, but this taste is pretty close to what I’m remembering she served us.  This dish is suitable once you get to Phase 2 of Atkins, and for all Keto diets.

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INGREDIENTS:

1 medium 6″ head of cauliflower, cut into flowerettes

2 green onions, chopped

4 oz. cream cheese, slightly softened

¼ c. + 2 T. chive and onion cream cheese spread (I use Walmart’s Great Value brand)

2 T. sour cream

Dash each salt and black pepper

1/8 tsp. black pepper

1 slice of my Cheesy “Cornbread” or other low-carb bread of similar carb count, crumbled

3 T. melted butter

DIRECTIONS:   Cook the cauliflower in boiling water until almost tender, but not quite.  Preheat oven to 350º.   Drain cauliflower and add in the green onion, cheeses, sour cream, salt and pepper and stir.  The cheeses will melt from the heat of the cauliflower as your stir them in.  When all is well blended, spoon into a greased baking dish.  I used a 9″ ceramic quiche pan.  Preheat oven to 350º.

In a skillet, melt the butter.  Stir in the bread crumbs.  Sprinkle the buttered crumbs evenly over the top.  Pop into 350º oven and bake for about 20 minutes.

NUTRITIONAL INFO: Makes 6 servings, each contains:

247 calories

22.33 g  fat

8.2  g carbs, 3.05 g  fiber, 5.15 g  NET CARBS

6 g  protein

259 mg sodium