Roasted Shawarma Chicken and Vegetables

Roasted Shawarma Chicken and Vegetables

I have made these Roasted Shawarma Vegetables before as a side dish, but not until I added chicken to the mix had I found a wonderful meal in a pan!  Good decision!  This meal that virtually cooks itself is so 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!

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 vegetables 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 nutty-tasting 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 cals, 25 g fat, 8.08 g carbs, 2.56 g fiber, 5.52 g NET CARBS, 32 g protein, 457 mg sodium

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Okra Fritters

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This little experiment came out quite tasty!  And ever so easy once I thawed the okra.  This is not suitable until the grains rung of OWL.  Those still on Induction might try subbing flax meal for the bake mixes and then it would be OK for Induction.  I RARELY deep fry (mostly oven fry now), as I don’t like using oil this way, but I will occasionally make these when I get a craving for them.  My Oven-Fried Okra is good, but just not as easy as making these little lovelies.  🙂  If you prefer, you can use all Carbquik or all Jennifer’s bake mix.  Your call on that one.  I just like the synergy the two mixed together brings to the table.

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INGREDIENTS:

8 oz. frozen sliced okra, coarsely chopped

2 oz. onion, finely minced

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

1 T. CarbQuik bake mix (or 1 T. more Jen Eloff’s GF bake mix for gluten-free version)

1 egg

2 T. heavy cream

Pinch each of salt, black pepper and cayenne pepper

2 c. frying oil of your choice

DIRECTIONS:   Thaw, drain, and chop okra.  Place in mixing bowl.  Add remaining ingredients and stir well.  Heat oil to VERY hot and drop batter by soup spoons into fat.  Allow to fully brown before attempting to flip to second side or these will fall apart on you.  When both sides are nicely browned, remove and drain on paper towels.

NUTRITIONAL INFO:   Makes twelve 2″ fritters, each contains:

25 calories

1.67 g fat

2.09 g carbs, .73 g fiber, 1.36 NET CARBS

1.34 g protein

24 mg sodium

Spaghetti Squash Parmesan with Bacon

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.

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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 cals, 6.7 g fat, 4.8 g carbs, 0.8 g fiber, 4 g NET CARBS, 7.1 g protein, 429 mg sodium

Creamy Broccoli and Mushrooms

CreamyBroccoli & Mushrooms

This dish is a variation on a broccoli dip a friend of many years often served at parties.  I didn’t chop my broccoli as fine as she did, and there was no cheese in her dip.  Mine instead is made with a delicious low-carb soup.  The flavor was so memorable I decided to try and reproduce it as a vegetable side dish today.  It came out delicious!  Just as good as her dip, maybe even better with my addition of cheese!  This recipe is suitable for all phases of Atkins, Keto diets but not acceptable for Primal or Paleo.

VARIATIONS:  Add 1 c. cooked leftover chicken or 1 cup cooked shrimp for a complete meal.  Substitute fresh cooked green beans for the broccoli.

INGREDIENTS:

½ bunch broccoli, stems and flowerettes cut into medium chunks (about 3 cups)

1 oz. onion, chopped

6 large mushrooms, sliced (or a 4-oz can sliced mushrooms, drained)

1 T. olive oil

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

½ c. shredded Monterey Jack Cheese

¼ c. heavy cream

Dash black pepper

DIRECTIONS:  Preheat oven to 350º.  Lightly grease a medium casserole or vegetable dish and set aside. Make a recipe of the mushroom soup.  You will only use half of it for this recipe.  The remaining soup should be reserved for some other use.  It will keep a week in the refrigerator.  Chop and steam the broccoli over water or in your microwave just until tender crisp.  Heat the olive oil in a medium skillet and brown the onion and mushrooms until nearly tender.   Turn off heat.    Toss the broccoli into the skillet and toss lightly.  Stir the cream into the soup mixture and blend well.   Spoon it over the broccoli-mushroom mixture, add the cheese and stir gently with a spoon to mix. Sprinkle with black pepper and bake at 350º for 30 minutes or until hot and bubbly.  ENJOY!

NUTRITIONAL INFO:    Makes 4 servings, each contains: (does not include optional meat)

215.5 cals, 18.35g fat, 7g carbs, 2.22g fiber, 4.78g NET CARBS, 6.45g protein, 348 mg sodium

Broccoli with Caramelized Onion Sauce

Broccoliwithcreamsauce

If you’re tired of the same old steamed broccoli, the usual cheese sauce and the typical broccoli casseroles, give this recipe a whirl.  It’s easy and ready in minutes.  The sweetness of the caramelized onions in this sauce really smooths out the oft-perceived bitter taste of broccoli in an amazing way!  This dish is Atkins Induction-friendly and suitable for other Keto diets as well.  Primal-Paleo followers will want to sub in coconut milk for the cream and of course ghee for the butter.

INGREDIENTS:  

9 oz. broccoli, cut up into large pieces or small spears

2 T. butter, unsalted

2 oz. yellow onion, sliced thin

½ clove garlic, minced

½ c. heavy cream

¼-½ c. water

Dash pepper

1 T. grated Parmesan cheese

OPTIONAL:  a sprinkle of your favorite thickener if desired

DIRECTIONS:  Cook broccoli stems until completely done and nicely browned.   Drain well a few minutes on paper towels.  Lay broccoli stems  decoratively on your serving dish.  In non-stick skillet over med-high heat, sauté onion and garlic in butter until the onion begins to brown nicely and caramelizes.    Lower heat.  Add cream and Parmesan.  Add pepper and taste.  Add pinch of salt.  Simmer a few minutes and it will slightly thicken.  Add water.  Simmer a few more minutes.  Should be the right thickness when done.  Add a bit of your favorite thickener if the thickness is not to your liking.  Dip or pour over broccoli and serve or let diners serve dip it over own serving on the plate.

NUTRITIONAL INFO:  Makes 3 servings each containing:

164 calories, 13.1 g  fat, 9.4 g  carbs, 2.57 g fiber, 6.83 g  NET CARBS, 4.5 g  protein, 73 mg sodium

Boursin-Herb Stuffed Mushrooms

I’ve done shrimp-stuffed mushrooms, herb-stuffed mushrooms, sausage-stuffed mushrooms, but last night I decided to do just a simple, rich herb-Boursin cheese filling.  Yummers!  These so “dressed up” a simple beef pattie dinner.  A side of fresh green beans was the perfect complement.  These would make great party snacks, using smaller mushrooms, of course.  This recipe is certainly a keeper for us as we love Boursin cheese!  And these gems have 30%-55% RDA of 11+ vital vitamins and minerals, so they are very nutritious for your family!  Best of all, they’re suitable for all you folks still on Atkins Induction!

INGREDIENTS:

6 large button mushrooms

2 T. olive oil + 2 T. unsalted butter

¼ c. chopped parsley

1 large green onion, chopped fine

1/8 tsp. each black and cayenne pepper

4 T. Boursin or Alouette “Garlic & Herb” soft cheese

1 slice low-carb bread or roll (I used this focaccia), crumbled

DIRECTIONS:  Preheat oven to 350º.  Wipe clean and stem the mushrooms.  I saved the stems for some other use.  You can, of course, chop them up, saute and add to the filling mixture, but in doing so, you may not get all the filling into the mushroom cavities when stuffing.

Melt the butter with the olive oil in a small skillet over medium heat.  With a brush, coat the outsides and insides of the mushrooms and set on baking pan.  To the remaining oil in the skillet, add the parsley, green onion, black and cayenne pepper.  Saute for a couple minutes.  Turn off heat and stir in the cheese to melt and blend.  Fold the bread crumbles into the mixture last and blend well.  Using a spoon, fill each mushroom cavity with 1/6 the filling, forcing it down well in the hole and allowing it to mound slightly.  If you have leftover filling, grab a 7th mushroom and fill it!  That will lower the numbers below a bit.  Pop pan into 350º oven and back around 25 minutes until mushrooms appear done and topping is slightly brown on top as shown above.  Serve at once.

NUTRITIONAL INFO:  Makes 6 stuffed mushrooms, each one contains:

128 cals, 12.4g fat, 2.2g carbs, 0.7g fiber, 1.5g NET CARBS, 3g protein, 78 mg sodium

 

Oven-Fried Summer Squash

fried sauzh

This dish is one of the most popular recipes on my website with over 13,000 fans now.  It is super easy to make and super good!  No standing over a skillet of hot grease either!  So good, it was impossible to refrain from having a second serving!  🙂  This recipe works with yellow squash, green zuccini or the Mexican calaba squash that looks like lighter green zucchini.  Some call it Mexican zucchini.  Calaba has less water content that its darker green “cousin” and is very nice for baking because of this quality.  The flesh inside is a wee bit yellowish, but the flavor I cannot detect as different from the darker green zucchini.  The inside gets fully cooked in 20 minutes without par-boiling first.  The pork rinds make it crunchy on the outside and will satisfy your desire for crunchy, fried food.  This dish is Atkins Induction friendly.  This coating works nicely on a variety of other vegetables as well.  Put your experimenting hat on and have fun!  So far I’ve used the coating/method on pkra, onion rings, and eggplant with consistent success.  coating.

DO NOT USE A SILICONE SHEET to bake this squash or it will not brown properly.  Bake them directly on a non-stick or lightly oiled metal pan. 

INGREDIENTS:

16 oz. zucchini, calaba (its cousin) or yellow squash

2 oz. pork rinds, plain, finely crushed

1/3 tsp. my Seafood Spice Blend

6 T. my Homemade Mayonnaise

DIRECTIONS:  Preheat oven to 450º.  Crush rinds and add spice blend on a paper plate or saucer and mix well.  Dip out mayo onto another paper plate or saucer.  Cut stems and bottom tip off squash and cut into ¼” slices lengthwise.  Lay the squash slices on paper towels.  After 15 minutes or so, blot off all water they bleed with dry paper towels. When they are no longer bleeding their water, holding the very tip of each piece with one  hand, with a basting brush in your other hand, baste both sides of the squash slices with a coating of mayo.  Set brush down and  with your now free hand, sprinkle rinds on both sides of the squash and then place on a non-stick sheet pan.  Repeat for each piece.  I’ll tell ya up front, if you just dip these babies down into the rinds (more will stick on) you ARE going to run out of rinds before you’ve coated all the squash.  Been there; done that;  🙂   So trust me on this one…….just sprinkle it onto each side, letting the excess fall back into the plate and you should have enough for the entire batch.  Place each coated piece of squash on a lightly oiled metal pan. Pop into a 450º oven for 20 minutes or until nice and brown.  No need to turn during baking as the bottoms get nicely browned where they touch the pan. ENJOY!

NUTRITIONAL INFO:  Makes 4 servings, each contains:

245.3 cals, 21.3g fat, 4.18g carbs, 1.25g fiber, 2.93g NET CARBS, 10.8g protein, 250 mg. sodium

Blue Crab Stuffing

Click to enlarge

For Christmas we often cook lobster tails with a side of stuffed crab.  How we both adore seafood and have really missed the qualaity seafood we had access to when we lived on the Texas Gulf Coast where we lived for over 30 years.  This is the crab stuffing recipe I’ve made for many, many years.   I developed this recipe in an attemps to imitate the wonderful stuffed crab I ordered many times at Gaido’s seafood restaurant, perched on the Galveston Island seawall.  where we lived for over 20 years.  This was one of my favorite dishes on their menu.  Bar none, the best stuffed crab I have ever eaten.  My take on it is fairly close, so I am still cooking this to this day.  It’s easy to prepare and always at hit with dinner guests.  If you have access to fresh, picked crab meat, you’ve GOT to try this one!  This is also great used to stuff baked fish or stuffed mushrooms!  

INGREDIENTS:

1½ lb. crab meat, shelled and picked well for bits of shell (Blue crab is the sweetest and best for this)

3 Flax Sandwich Buns  (or other low-carb bread)

4 oz. finely chopped onion

4 oz. finely chopped celery

1 oz. finely chopped green pepper (or mixture of red and green if you like)

½ oz. parsley

2 oz. heavy cream

¼ tsp. salt

Dash of cayenne pepper

1 tsp. dry mustard powder

½ c. (1 stick) unsalted, melted butter

DIRECTIONS:    Using a large bowl, carefully pick out all bits of shell from crab meat.  Soak 2 of the pieces of bread with the cream and crumble over the crab.  Crumb the remaining roll into fairly fine crumbs.  Set aside.

Melt the butter in a skillet over medium high heat.  Add celery, onion, bell pepper, salt, cayenne and mustard powder and saute until slightly tender. Add parsley and saute couple minutes longer.  Pour sauteed veggie mixture over crab/bread mixture in the bowl.  Gently toss ingredients to mix well.  Spoon mixture into 6 large crab shells (if you have them) , into individual 6 oven-safe ramekins or stuff into fish prepared for baking.  Top with bread crumbs and bake in preheated 350º oven for 30 minutes (whole 1 lb. fish should be nicely done in that amount of time, but check for flaky done stage on your fish to be sure).

NUTRITIONAL INFO:  Makes 6 servings, each serving has: (numbers are just for stuffing & does not include fish)

351.3 cals, 25.9g fat, 5.4g carbs, 2.47g fiber, 2.93g NET CARBS, 25.3g protein, 120 mg. sodium

Swiss Chard Sauté

I’m trialing small-scale veggie gardening using 20 gallon grow bags on a rear, unused driveway at my home. Things are germinating and my Swiss Chard was ready to harvest today. Thought I’d try a little sauté to go with our broiled chicken breasts tonight. Chard is nearly as nutritious as kale and spinach, so I like to add it and many green, leafy veggies to our diet as much as possible. I tend to cut the stems off as I find it strong tasting, but they are edible and you can add the stems to your chard dishes. This side dish was absolutely delicious! It just took minutes to prepare from start to finish. This dish is suitable for all phases of Atkins as well as other Keto diets, including Paleo.

INGREDIENTS:

8 leaves Swiss Chard

3 slices thick-sliced bacon, chopped

3 oz. yellow or red onion, sliced in thin wedges

1/8 tsp. coarse black pepper

DIRECTIONS: Cut bottom of stem off chard leaves (if you wish). Wash leaves well under cold water and pat dry both sides of leaves with paper toweling. Cut into 1″ strips and set aside on towel or paper plate.

Chop bacon coarsely and fry over high heat in a medium skillet until browned and starting to crisp. Using slotted spoon, dip bacon bits onto paper towels to drain and await final plating.

In the same bacon grease you just generated, place the onion wedges, separating the slices as you sauté them over high heat and stir. When they have softened and caramelized, add in the chard strips and sauté just until chard goes limp. Plate the onion/chard mixture and top with bacon crisps. Serve at once.

NUTRITIONAL INFO: Makes 3 servings, each contains:

170 cals, 12.4g fat, 10.5g carbs, 3.5g fiber, 7g NET CARBS, 12.8g protein, 542 mg sodium

Summer Vegetable Sauté

I’m serving a grilled, marinated chuck roast tonight for dinner. I’ve decided to serve a nice, light, vegetable sauté with it. The particular summer veggies you choose for this dish can vary, but you will want to recalculate the recipe if you make changes. Today, I have yellow summer squash and bell peppers on hand, the other things I always have around, but this particulay combo makes an overall “sweet” mix of summer freshness.

This recipe is suitable for all phases of Atkins and Keto diets. For Primal Blueprint/Paleo, use all olive oil instead of butter/OO mixture specified in recipe.

VARIATION: You could use sliced red radishes instead of the celery for more color! Remember, they taste very different sauteed than they do raw in a salad. You could even add some sliced fresh mushrooms to this dish!

INGREDIENTS:

1 T. extra light olive oil

1 c. carrot, peeled and sliced thin

3 oz. onion, sliced or cut in wedges

½ c. celery, sliced on the diagonal

2 T. unsalted butter

1½ c. summer yellow squash, sliced ¼” thick

1 oz. red bell pepper, sliced

2 oz. green bell pepper, sliced

Pinch sea salt

¼ tsp. coarse black pepper

DIRECTIONS: Heat olive oil + 1 T. of the butter in large skillet over medium-high heat. Sauté carrots, onion & celery first until just slightly softened. Dip out onto paper plate Add rest of butter to skillet. Add yellow squash and sauté just until it begins to look slightly transluscent (as to not over cook). Add bell peppers and continue to sauté couple minutes just until the green pepper is slightly tender. Add back the carrot-onion mixture, stirring and sautéeing another minute to meld the flavors. If vegetables are added in the specified order, they should all be perfectly tender-crisp. Cook longer only if it is your personala preference. Sprinkle on salt and pepper, stir well and serve at once with your favorite grilled beef, pork, chicken or seafood.

NUTRITIONAL INFO: Makes 4 servings, each contains:

143 cals, 12.75g fat, 7.3g carbs, 2.1g fiber, 5.2g NET CARBS, 1.2g protein, 106 mg sodium

Boursin Bacon Brussels Sprouts

I’ve finally found a way to prepare Brussels sprouts that I really like.  I think the key was to cook them in the microwave instead of steaming or boiling them.  They came out so mild…….not bitter, or chemical tasting at all!  And the Boursin soft cheese gave them a nice flavor layer to complement the bacon topper.  In my grocery store, the Boursin is usually near the deli with the other specialty cheeses.  You’re talkin’ to a Brussels sprouts hater here, so all you sprouts haters be sure to try these sometime.  You’ll be amazed how much milder they are than steamed or boiled sprouts.  And the green color is preserved cooking them in the microwave!

INGREDIENTS:

10 fresh Brussels sprouts (cut larger ones in half)

3-4 T. water

Dash each salt and black pepper

2 T. Boursin “Garlic Herb and Chive” soft cheese (more if you like)

3 thick slices bacon, chopped 1″ and browned

DIRECTIONS:  Cut tiny bit off sprouts stems.  Cut larger sprouts in half lengthwise.  Place them in a ceramic or glass dish.  Add the water and microwave for 2 minutes, stir and microwave 2 more minutes.  While they are cooking, brown the bacon in a skillet and drain on paper toweling.  Remove sprouts from microwave and stir the Boursin cheese gently into the sprouts to melt.  Don’t be too rough here or the sprouts may fall apart on you.  Top with bacon crisps and serve.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

221 cals, 18.3g fat, 9.05g carbs, 3.6g fiber, 5.45g NET CARBS, 13.2g protein, 321 mg sodium

Kale Mango Mint Salad

This colorful little salad came out yummy at dinner last night!  I would have rather used walnuts, but was out, so I made do with pecans.  They were good, but will use walnuts next time.  The onion and garlic tang along with the mint in the dressing are what pull this mango delight together in the flavor department.  This takes minutes to prepare and your family will love you for making them one of these salads.  Just increase the ingredients for the number of servings you need.  This recipe is for just one salad.  This recipe is not suitable until you get nearly to goal weight, as the mango is carb-y.  Strawberries could be subbed in for the mango to pull this down in carbs.

SALAD INGREDIENTS:

1 cup curly kale, stemmed & torn into small pieces

1 oz. mango, peeled and chopped

1 oz. jicama, peeled and chopped

1 tsp. onion slivers (I used red onion)

5 walnut or pecan halves, broken in half again

GARLIC MINT DRESSING INGREDIENTS:

1 T. extra virgin olive oil

2 tsp. balsamic vinegar

½ clove garlic, minced

1 tsp. dried mint (or 2 tsp. fresh chopped)

Dash each salt and black pepper

VARIATION:   Substitute 2 sliced strawberries for the mango to lower carbs.  You could also sub in roasted sunflower seeds roasted pumpkin seeds for the walnuts/pecans.

DIRECTIONS:  Mix dressing ingredients in a small bowl and stir well. Set aside to make the base salad.  Stem kale and cut up the leafy part coarsely (not too fine or it’s more difficult to eat with your fork.  Place on service plate.  Peel mango and chop into small bites.  Add mango to greens.  Cut off about 1 oz. jicama, peel and chop into bite-size bits.  Add on top of greens evenly.  Sliver the thinnest possible bits of  (preferably red) onion and sprinkle on top.  Add broken nuts halves and drizzle salad dressing on top.  Serve and enjoy!

NUTRITIONAL INFO:   Makes 1 individual salad which contains:

245 cals, 19.2g fat, 17.8g carbs, 4.2g fiber, 13.6g NET CARBS, 3.5g protein, 190mg sodium

Portobello Mushrooms in Wine Sauce

I just realized this evening (we grilled ribeyes for dinner) that I have never posted my mushroom recipe on the site before! Oh, my! I don’t know how I could forget this favorite. They’re simple to prepare and ready in 5-10 minutes! I usually start these when the steaks go out to the hot charcoal fire. Omit the red wine and use ½ c. more beef stock if you are still on Atkins Induction.

Whenever I make a chuck roast or oven-baked brisket, I always save all the broth and freeze it in 1/2 c. blocks for just such quick recipes. You can use canned broth, but your final dish won’t be quite as tasty.

INGREDIENTS:

2 large portobello mushrooms

3 T. butter

1 large clove garlic, minced

½ c. rich beef stock

¼-½ c. dry red wine (I usually use Merlot or Cabernet)

Dash each sea salt and coarse black peppper

Optional: chopped parsley to garnish

DIRECTIONS: Wipe any dirt off mushrooms with a paper towel. Never rinse mushrooms in water else it will bleed into your sauces! Chop mushrooms into 1″ chunks. You can scoop out the gills if you like, but frankly, I never bother. Melt butter in skillet over medium high heat. Add mushrooms and minced garlic to the pan and sauté a few minutes or until they begin to look translucent. Add wine and beef stock and simmer a few minutes longer or until ‘shrooms are done. 🙂

NUTRITIONAL INFO: Makes two 3/4 c. servings, each contains:

232 cals, 19g fat, 7.4g carbs, 2.7g fiber, 4.7g NET CARBS, 6.5g protein, 93 mg sodium

Baked Sweet Potato Halves

Mom's Favorite

My mom just loved baked sweet potatoes with nothing but butter on them.  Me, I like to dress them up with a hint of cinnamon and a hint of brown sugar.  So I have blended her favorite way to cook them along with mine for this creation.  This method of preparation is effortless, fast and you can make a lot of them for a crowd at one time using a larger baking pan!   I just love to have any leftover halves for breakfast the next day, dotted with more butter and cinnamon. 🙂  Shown above with pork chop and delicious kale with bacon.  But tonight, I’m serving these potatoes with some baked ham leftover from the holidays.

Now sweet potatoes aren’t something a low-carber should be eating daily, mind you, but I have a couple left in the house from the Holidays, so I’m springing for higher carbs to finish them off.  Sweet potatoes are so nutritious and have a fiber deduction on the carb count as well, something white potatoes can’t really boast about.  These are not suitable until you are in Pre-Maintenance or have reached goal weight.  Added note:  these are wonderful with baked fish, pork, ham, BBQ beef or JUST BY THEMSELVES!

INGREDIENTS:  

1    medium 6-oz sweet potato, washed

2 T. melted butter

1/8-¼ tsp. cinnamon (I use Vietnamese cinnamon from Penzey’s)

OPTIONAL:  few drops maple extract stirred into the 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.  With cut side of the potatoes still down, 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, 1.54 g  protein, 48 mg sodium

Boursin-Herb Stuffed Mushrooms

I’ve done shrimp-stuffed mushrooms, herb-stuffed mushrooms, sausage-stuffed mushrooms, but last night I decided to do just a simple, rich herb-Boursin cheese filling.  Yummers!  These so “dressed up” a simple beef pattie dinner.  A side of fresh green beans was the perfect complement.  These would make great party snacks, using smaller mushrooms, of course.  This recipe is certainly a keeper for us as we love Boursin cheese!  And these gems have 30%-55% RDA of 11+ vital vitamins and minerals, so they are very nutritious for your family!  Best of all, they’re suitable for all you folks still on Atkins Induction!

INGREDIENTS:

6 large button mushrooms

2 T. olive oil + 2 T. unsalted butter

¼ c. chopped parsley

1 large green onion, chopped fine

1/8 tsp. each black and cayenne pepper

4 T. Boursin or Alouette “Garlic & Herb” soft cheese

1 slice low-carb bread or roll (I used this focaccia), crumbled

DIRECTIONS:  Preheat oven to 350º.  Wipe clean and stem the mushrooms.  I saved the stems for some other use.  You can, of course, chop them up, saute and add to the filling mixture, but in doing so, you may not get all the filling into the mushroom cavities when stuffing.

Melt the butter with the olive oil in a small skillet over medium heat.  With a brush, coat the outsides and insides of the mushrooms and set on baking pan.  To the remaining oil in the skillet, add the parsley, green onion, black and cayenne pepper.  Saute for a couple minutes.  Turn off heat and stir in the cheese to melt and blend.  Fold the bread crumbles into the mixture last and blend well.  Using a spoon, fill each mushroom cavity with 1/6 the filling, forcing it down well in the hole and allowing it to mound slightly.  If you have leftover filling, grab a 7th mushroom and fill it!  That will lower the numbers below a bit.  Pop pan into 350º oven and back around 25 minutes until mushrooms appear done and topping is slightly brown on top as shown above.  Serve at once.

NUTRITIONAL INFO:  Makes 6 stuffed mushrooms, each one contains:

128 cals, 12.4g fat, 2.2g carbs, 0.7g fiber, 1.5g NET CARBS, 3g protein, 78 mg sodium

 

Creamy Broccoli and Mushrooms

Creamy Broccoli and Mushsrooms

This dish is a variation on a broccoli dip a friend of many years often served at parties.  I didn’t chop my broccoli as fine as she did, and there was no cheese in her dip.  Mine instead is made with a delicious low-carb soup.  The flavor was so memorable I decided to try and reproduce it as a vegetable side dish today.  It came out delicious!  Just as good as her dip, maybe even better with my addition of cheese!  This recipe is suitable for all phases of Atkins, Keto diets but not acceptable for Primal or Paleo.

VARIATIONS:  Add 1 c. cooked leftover chicken or 1 cup cooked shrimp for a complete meal.  You can also substitute fresh coked green beans for the broccoli.

INGREDIENTS:

½ bunch broccoli, stems and flowerettes cut into medium chunks (about 3 cups)

1 oz. onion, chopped

6 large mushrooms, sliced (or a 4-oz can sliced mushrooms, drained)

1 T. olive oil

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

½ c. shredded Monterrey Jack Cheese

¼ c. heavy cream

Dash black pepper

DIRECTIONS:  Preheat oven to 350º.  Lightly grease a medium casserole or vegetable dish and set aside. Make a recipe of the mushroom soup.  You will only use half of it for this recipe.  The remaining soup should be reserved for some other use.  It will keep a week in the refrigerator.  Chop and steam the broccoli over water or in your microwave just until tender crisp.  Heat the olive oil in a medium skillet and brown the onion and mushrooms until nearly tender.   Turn off heat.    Toss the broccoli into the skillet and toss lightly.  Stir the cream into the soup mixture and blend well.   Spoon it over the broccoli-mushroom mixture, add the cheese and stir gently with a spoon to mix. Sprinkle with black pepper and bake at 350º for 30 minutes or until hot and bubbly.  ENJOY!

NUTRITIONAL INFO:    Makes 4 servings, each contains: (does not include optional meat)

215.5 calories, 18.35 g  fat, 7 g  carbs, 2.22 g  fiber, 4.78 g  NET CARBS, 6.45 g  protein, 348 mg sodium

Asparagus with Bacon and Onion

Click to enlarge

I’ve always steamed or roasted my fresh asparagus, but sometimes I just saute it.  It is marvelous done this way!  By adding the smoky taste of bacon and the sweet edge of caramelized onion it takes an already delicious vegetable to a whole new flavor level.  Each ingredient enhances the other!  This side dish is suitable for all phases of Atkins and Paleo-Primal diners as well.

INGREDIENTS:

1 bunch of fresh asparagus (mine had 20 stalks in it)

2 oz. yellow onion, sliced

4 slices low-sodium bacon, sliced

Dash each salt and black pepper

DIRECTIONS:  Break the bottom ½” or so off the asparagus stems off. Cut in 2″ long pieces, separating out the tips for shorter cooking time. Brown the bacon in a non-stick skillet.  Remove and drain bacon bits on paper toweling. Add the onion and saute in the bacon grease until it begins to brown and caramelize.  Add the 2″ stem pieces (holding out the tip pieces for now).  Saute for 2-3 minutes or until stems are tender crisp.  Add the tip pieces and saute just until the tips are tender crisp as well.  Pour all into a serving dish and top with the browned bacon.  You can add the bacon to the skillet and toss before plating if you prefer.  I served this alongside some tender oven-roasted grass-fed beef brisket and a lovely tomato-olive salad.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

101 cals, 7.1g fat, 4.98g carbs, 2.22g fiber, 2.76g NET CARBS, 4.8g protein, 133 mg sodium

Broccoli with Caramelized Onion Sauce

Broccoliwithcreamsauce

If you’re tired of the same old steamed broccoli, the usual cheese sauce and the not so unusual broccoli casseroles, give this recipe a whirl.  It’s easy and ready in minutes.  The sweetness of the caramelized onions in this sauce really smooths out the oft-perceived bitter taste of broccoli in an amazing way!  This dish is Atkins Induction-friendly and suitable for other Keto diets as well.  Primal-Paleo followers will want to sub in coconut milk for the cream and of course ghee for the butter.

INGREDIENTS:  

9 oz. broccoli, cut up into large pieces or small spears

2 T. butter, unsalted

2 oz. yellow onion, sliced thin

½ clove garlic, minced

½ c. heavy cream

½ c. water

Dash pepper

1 T. grated Parmesan cheese

DIRECTIONS:  Cook broccoli stems until completely done and drain well a few minutes.  Lay broccoli stems  decoratively on your serving dish.  In non-stick skillet over med-high heat, saute onion and garlic in butter until the onion begins to brown and caramelize.    Lower heat and add cream and Parmesan.  Add pepper and taste.  Add pinch of salt if needed.  Simmer a few minutes and it will slightly thicken.  Add water.  Simmer a few more minutes.  Should be the right thickness when done.  If the water made it too thin, add a bit of your favorite thickener.  Dip or pour over broccoli and serve.

NUTRITIONAL INFO:  Makes 3 servings each containing:

164 calories, 13.1 g  fat, 9.4 g  carbs, 2.57 g fiber, 6.83 g  NET CARBS, 4.5 g  protein, 73 mg sodium

Creamed Parmesan Brussels Sprouts

We low carbers love our creamed spinach.  But did you ever think about creaming Brussels Sprouts?  Well I did last night and gave it a try!  So glad I did, too, as it took this vegetable to a totally different realm.  My husband said “Be SURE to put this one on your blog!”  It was not only the rich creaminess, but the bit of Parmesan, bacon and onion that took this one over the top!  This recipe is suitable for all phases of Atkins, Keto diets and Primal blueprint.  The dairy makes it unsuitable for Paleo.

INGREDIENTS:

3 thick slices bacon, chopped coarse

4 oz. red onion (or yellow), chopped coarsely

1 lb. fresh Brussels sprouts (or frozen could be used)

2 oz. cream cheese

½ c. heavy cream

2 T. Parmesan grated cheese

DIRECTIONS:  Preheat oven to 350º.  Cut stems off sprouts and slice each into ½” slices.  Place in ceramic dish with 1/2″ water and microwave 1 minute, stir and then 1 min. longer.  Remove from microwave (all water will be evaporated, or drain off any left).  Set aside.  In a skillet over high heat fry bacon until browning.  Add onion and saute until tender.  Lower heat and add cream cheese to melt and blend in evenly.  Add cream.  Now toss in sprouts and toss gently.  Grease the baking dish you used before.  Pour the sprout mixture into the dish.  Sprinkle with the Parmesan cheese.  Pop the dish into a 350º oven and bake 15 minutes to allow flavors to blend.  Serve at once.

NUTRITIONAL INFO:  Makes 6 servings, each contains:

154 cals, 11.8g fat, 8.85g carbs, 3.06g fiber, 5.79g NET CARBS, 7.3g protein, 121 mg sodium

 

Indian Samosas

I made Indian food for dinner tonight, which consisted of my Indian Creamed Spinach (Saag Paneer), Indian Baked Chicken (done in my air fryer) and I tried my hand at samosas.  My husband just loves samosas, so I put my thinking hat on.  Thought I could use my Mozzy Dough as it’s pretty flexible to be manipulated.  For the filling, my Kheema Matar meat mixture would do nicely.  They came out wonderful!  I used a little of my Sofrito and chopped mint mixed with a bit of olive oil to dip them into. They are traditionally dipped into a tamarind sauce.  I have tamarind but haven’t picked a recipe for that sauce yet and was not wanting to bother tonight anyway.  Here is a link to a Youtube video on how to make a tamarind dipping sauce.  But samosas to me, are truly good with no dipping sauce.  I think next time I’ll just make 6 samosas to see if that affords me enough dough for each one to make them in the traditional triangular shape.  Don’t know until you try.  🙂

INGREDIENTS:

1 recipe my Mozzy Dough

1 recipe my ground meat Kheema Matar

DIRECTIONS:  Make the Kheema Matar meat mixture by that recipe’s instructions and set by your work area.  Make the dough by that recipe’s instructions.  After final kneading, roll into a log and divide into 12 equal parts.  For easier construction, you may prefer to make just 6 larger samosas.  But I wanted small ones tonight as I’m eating a lot less these days.

Roll each of the 12 (or 6) portions of dough into a ball and set on a silicone sheet or plastic wrap.  Press the dough into a 4″ round with your fingers and the but of your palm.  Fill each round of dough with 2 T. meat filling and press it firmly into a mound.  Gently lift opposite sides up over the filling (all four) and to the center to cover the meat completely, pinching the dough at the top to seal well.  If dough tears, dump the meat back into the skillet, roll and press the round of dough out again and refill.  Heck, the dough is a little delicate.  Even I had to redo one myself.  Place the samosas onto a parchment-lined baking sheet.  Continue until all 12 (or 6) samosas are made.  Preheat oven to 350º and pop pan into oven.  Bake for about 15 minutes until just browning on the tops.  Remove and serve as a snack, appetizer or with a full Indian meal as a first course.  If you want a little dipping sauce, mix 2 T. of my Sofrito (and 2 T.fresh mint, if you have some) in 2 T. olive oil.

NUTRITIONAL INFO:  Makes 12 small or 6 large samosas.  A serving consists of 1 large or two small samosas and will contain:  Does not include any dipping sauce.

258 cals, 23.8g fat, 13.8g carbs, 7.7g fiber, 6.1 NET CARBS, 27.1g protein, 808 mg sodium (mostly from the cheese in the dough)

Boursin Bacon Brussels Sprouts

I’ve finally found a way to prepare Brussels sprouts that I really liked tonight.  I think the key was to cook them in the microwave instead of steaming or boiling them.  They came out so mild…….not bitter, or chemical tasting at all!  And the Boursin soft cheese gave them a nice flavor layer to complement the bacon topper.  In my grocery store, the Boursin is usually near the deli with the other specialty cheeses.  You’re talkin’ to a Brussels sprouts hater here, so all you sprouts haters be sure to try these sometime.  You’ll be amazed how much milder they are than steamed or boiled sprouts.  And the green color is preserved cooking them in the microwave!

INGREDIENTS:

10 fresh Brussels sprouts (cut larger ones in half)

3-4 T. water

Dash each salt and black pepper

2 T. Boursin “Garlic Herb and Chive” soft cheese (more if you like)

3 thick slices bacon, chopped 1″ and browned

DIRECTIONS:  Cut tiny bit off sprouts stems.  Cut larger sprouts in half lengthwise.  Place them in a ceramic or glass dish.  Add the water and microwave for 2 minutes, stir and microwave 2 more minutes.  While they are cooking, brown the bacon in a skillet and drain on paper toweling.  Remove sprouts from microwave and stir the Boursin cheese gently into the sprouts to melt.  don’t be too rough here ot the sprouts may fall apart on you.  Top with bacon crisps and serve.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

221 cals, 18.3g fat, 9.05g carbs, 3.6g fiber, 5.45g NET CARBS, 13.2g protein, 321 mg sodium

 

Twice Cooked Cauliflower and Leeks

Next time you’re contemplating making the low-carber’s classic dish, Loaded Baked “Potatoes”, try using leeks sometime instead of the green onion.  WONDERFUL change!

Man, did my husband ever rant about this cauliflower dish tonight.  I have my Twice Baked “Potatoes” that uses green onion, but leeks are much milder!  I used half a large leek and it sliced up to made 2 c. sliced up!  I used more cream cheese than I usually do in my similar dish and decided to use American Deluxe cheese tonight instead of cheddar cheese.  WOW!  What a difference in flavor those changes made.  Who’da thunk?  🙂  Hope you give this one a try!  This recipes is suitable for all phases of Atkins and Keto programs.  Primal followers can enjoy this as written.  Paleo people will need to leave out the cream cheese.  It’ll taste OK, but not quite as rich.  🙂

INGREDIENTS:

½ large head cauliflower (6-7″) cut into flowerets

3 oz. cream cheese, cut into small bits

6 T. total butter, unsalted

Dash salt (omit if using salted butter)

½ leek, sliced thinly

6 slices American Deluxe or Cheddar cheese

DIRECTIONS:   Under running cold water, wash all dirt from between the leaves of the half leek.  Do this carefully, as the dirt hides on both sides of the leaves.  Nothing worse than biting into grit at the table.    Slice the leak thinly.  Melt 2 T. of the butter in a skillet over medium heat and saute leeks just until tender. Turn off heat and set aside.

Cut up the cauliflower into flowerets, place it into a 4-qt. saucepan.  Cover with water and bring to a boil.   Reduce heat and medium boil until soft, or about 15-18 minutes.  Remove from heat, pour all into a colander to drain and with a rubber spatula, mash out any water you can. Preheat oven to 350º.  Pour cauliflower back into the saucepan and drop in the cut up cream cheese.  Stir with you a rubber spatula to allow the cream cheese to melt a bit.  Add 4 of the 6 tablespoons of butter and the salt.  With a hand-held mixer or stick blender (I used the stick for mine), puree all until smooth.   Add the sauteed leek, scraping all the butter you can get into the pot.  Stir well to mix evenly.  With your rubber spatula, scrape the cauli-leek mixture into a lightly buttered baking dish (mine is about 7″x11″).  Top with 6 slices of cheese (you can shred the cheese first if you prefer).  Pop into 350º oven and bake for about 25-30 minutes or until cheese is melted nicely.  This tasty dish was delightful served with butter-seared pork chops and a salad.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

259.3 cals, 23.4g fat, 6.36g carbs, 1.99g fiber, 4.48g NET CARBS, 7.7g protein, 350 mg sodium

Shrimp-Stuffed Portobello Mushrooms

Next time you’re having grilled, baked or fried fish, you are going to want to try these delicious stuffed mushrooms I cooked tonight to accompany our salmon.  The cheeses and spices made these so yummy.  They are simple to make as well, so what more could you ask for to serve such deliciousness?!  These are suitable once you reach Phase 2 of Atkins and will fit into most ketogenic diets.

INGREDIENTS:

18 oz. medium Portobello mushrooms (about 2¼” diameter)

¼ c. olive oil

1 T. unsalted butter

2 medium green onions, chopped

8 large raw shrimp, peeled, deveined and chopped

2 oz. cream cheese

1/3 c. shredded cheddar cheese

Dash each salt & pepper

½ tsp. my Seafood Spice Blend

1 low-carb roll or slice low-carb bread (I used this one)

1 T. more butter

DIRECTIONS:  Wipe mushrooms of any dirt.  Remove stems with small knife without destroying the mushroom caps.  Pour the olive oil into a medium bowl and drizzle the olive oil over them.  Toss to coat them well.  Place mushroom caps onto a baking pan and set aside while you make the filling.

Melt 1 T. butter in small non-stick skillet.  Chop the mushroom stems and add to the pan.  Chop green onion and also add to pan.  Add chopped shrimp.  Saute until they are all done.  Sprinkle a dash of salt, pepper and the seafood spice blend over the mixture.  Now add the cream cheese and mash/stir until melted and blended well.  Add cheddar shreds and stir/fold the mixture well allowing it all to heat, melt and bind together.   Turn off heat.  Now preheat your oven to 375º.

Stuff each mushroom cap with about 1 T. of the mixture to fill them to capacity using up all your filling with as even a distribution as your can.

Crumb the low-carb bread/roll with the remaining 1T. butter in a food processor, blender or crumb by hand & melt/stir them into the melted butter in a skillet.  Sprinkle the crumb topping over the 10 mushrooms.  Pop the pan into a hot 375º oven for about 20-25 minutes (watch then as ovens vary).  Larger mushrooms will take up to 30-35 minutes to get fully heated and golden on top.

NUTRITIONAL INFO:   Makes 10 pieces, each contains:

151 calories, 12.9g fat, 4.15g carbs, 1.26g fiber, 2.89g NET CARBS, 6.29g protein, 142mg sodium

If making appetizers, use 20 smaller mushrooms.  Just divide the above numbers by to to calculate the values for the smaller ones.

 

Asian Cabbage Salad

001

I love this hearty lunch salad recipe in the summertime!  So easy to throw together without heating up the kitchen.  I used Tahini (ground sesame seed paste) in the dressing when I made this originally.  It is very good in it.  But since many people don’t always have tahini on hand, I have calculated the nutritional info below without the tahini.  Remember tahini (sesame seeds) are not acceptable until OWL phase of Atkins plan). When I have a little leftover cooked chicken or steak, I like to add it to the top of this salad to make it a complete meal.  But this salad is delicious without any meat at all!  :).

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INGREDIENTS:

2 T. lime juice

2 T. rice vinegar

2T. + 2 tsp. sesame oil

1 tsp. hot sesame oil

3-4 drops liquid sweetener

3 T. low-sodium soy sauce

1 tsp. minced fresh ginger

6 c. shredded Napa cabbage

1 c. chopped fresh cilantro

1 shredded carrot

½ fresh jalapeno, seeded, sliced in small julienne strips

OPTIONAL:  2 T. peanut butter added to dressing (not calculated in below).  Leftover cooked steak (or chicken as shown above).

DIRECTIONS:  Whisk first 7 ingredients together in a small bowl for the dressing.  Set aside.  Shred/slice napa cabbage and place in large bowl.  Add grated carrot, cilantro and julienned jalapeno.  Toss well and plate servings.  You can alternately so plate directly in layers on each person’s plate if you prefer (what I in the photo above).  If adding any meat, sprinkle in equal amounts on each serving.  Provide dressing in individual small cups for each person to add as they please.

NUTRITIONAL INFO: Makes 4 large servings, each containing approximately:

95 calories, 3.6 g  fat, 2.9 g  protein, 13.5 g  carbs, 5.0 g  fiber, 8.5 g  NET CARBS, 350 mg sodium

Spinach Gratin

I worked up a delicious air fryer pork chop recipe tonight and created what turned out to be a very tasty cheesy spinach side dish to have along with the chops.  Both got a resounding thumbs up from the hubs.  I really liked both dishes, too.  I will be posting the pork recipe shortly, so stay tuned.  This simple to make spinach recipe is suitable for all phases of Atkins and Keto programs.  Primal Blueprint folks can enjoy it but it is not suitable for Paleo with the cheeses.

INGREDIENTS:

4 tsp. bacon grease or butter

1 oz. yellow or red onion, chopped

½ c. drained canned sliced mushrooms (or 3-4 fresh, sliced thin)

16 oz. frozen chopped spinach, cooked in water per package instructions

1 oz. cream cheese

1 c. shredded mozzarella cheese (part skim)

1 Roma tomato, sliced

OPTIONAL:  1-2 T. grated Parmesan cheese to top

DIRECTIONS:  Cook spinach per package instructions and drain well in a sieve, pressing out water with the back of a spoon.  Set aside.  Preheat oven to 350º.   In a skillet, melt the bacon grease over high heat.  Saute chopped onion until tender.  Add mushrooms and saute a couple minutes as well.  Add spinach and cream cheese and stir mixture until cheese is melted.  Reduce heat to medium.  Add mozzarella shreds and stir just until incorporate shreds evenly.  Remove from heat.  Top decoratively with tomato slices and if using, sprinkle with the Parmesan cheese.  Pop into 350º oven and bake for 20 minutes or so to allow flavors to blend and tomatoes to cook nicely.  Remove and serve alongside your favorite meat.

VARIATION:  Use Smoked Gouda cheese instead of mozzarella for a different flavor!

NUTRITIONAL INFO:  Makes 6 servings, each contains:

123.7 cals, 8.8g fat, 4.73g carbs, 2.23g fiber, 2.5g NET CARBS, 7.86g protein, 216 mg sodium

 

Vegetable Mac

This tasty lunch was developed from a few odds and ends in the refrigerator today.  As my husband is away for the day, I only had to make a very small amount of it.  With a bit of leftover pasta, a small piece of yellow squash and red pepper, 1 last leek, this dish was born.  And man, was it ever good!  The spice blend was the crowning touch!  This dish could also be served as a side dish, but I enjoyed it for my complete lunch today.  The little bit of cheese adds to the rich, creaminess of the final dish, without really tasking like a mac and cheese dish, per se.  You might prefer Parmesan sprinkled on top instead of the slice of American cheese.  You could even add a bit of leftover meat for a higher protein content, if you have in the fridge……but I had no leftover meat, so I ate this meatless.  This dish is not suitable for Atkins Induction unless you sub in shiritake noodles or cauliflower for the noodles I used.  As written, this recipe should perhaps be avoided until Pre-Maintenance, or at least until you’re fairly close to your goal weight on whatever Keto plan you follow.

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INGREDIENTS:

2 T. butter, melted

1 T. olive oil

2/3 c. sliced yellow squash

½c. leek, washed well

¼ c. sliced red bell pepper (or roasted red pepper from jar)

1 slice American Cheese (or 1 oz. shredded cheddar)

1½ oz. (about 2/3 cup raw) Fiber Gourmet ‘Rotini’ pasta

¼ tsp. my Seafood Spice Blend

VARIATION:  Add a few bits of leftover chicken, beef or pork for a higher protein count.

DIRECTIONS:  In a small saucepan, boil the noodles until tender.  Drain off water and set aside.  While the noodles boil, quarter about 1/3-1/2 yellow squash and cut it then into thin slices.  Slice off ½c. leek.  Slice red bell pepper (or jarred roasted peppers).

Melt the butter over medium-high heat.  Add olive oil.  Add squash and saute until tender.  Add leeks and red pepper and continue to saute until those are tender.  Add Seafood Spice Blend next.  Stir well.  If adding any bits of meat, now is the time.  Lower heat to low and add the slice of cheese, stirring until it has completely melted and blended into the vegetable mixture.  Finally, stir in cooked pasta, tossing several times to coat all ingredients well.  Dip up onto two plates and ENJOY!  This pairs nicely with a small green salad.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

263 cals, 20.6g fat, 22.6g carbs, 13.3g fiber, 9.3g NET CARBS, 5.85g protein, 180 mg sodium

Coleslaw

 

Click to enlarge

This is the basic coleslaw I’ve been making nearly 50 years now.  And my mother did some 50 or more years before me.  Only think I add is a bit of spice.  This recipe is Induction friendly.  🙂

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INGREDIENTS:

½  c. mayonnaise  (preferably homemade)

¼  tsp. salt

1/8 tsp. black pepper

Seasoning of your choice or a dash of my Seafood Spice Blend

1/8 tsp. celery seed (if using celery salt, be sure to reduce salt above)

1/8 tsp. granular Splenda or 1 drop liquid sweetener

1 T. wine vinegar

4 c. cabbage, finely grated or chopped (all green, or add some purple along with a little grated carrot if you like)

VARIATION:  Add 2 T. finely slivered red onion.

DIRECTIONS:  Stir Splenda into mayonnaise in large bowl.  Add all remaining dressing ingredients stirring well to blend.  Add the 4 c. finely grated cabbage and toss to coat all cabbage.  Chill 20-30 minutes before serving.

NUTRITIONAL INFO:  Makes 8 servings, each will be about 2 tablespoons of the dressing.  Each serving has:

100 cals, 11.05g fat, 0.18g carbs, 0.03g fiber, 0.15g NET CARBS, 0.33 g  protein, 77 mg. sodium

Chicken-Guacamole Salad

I had one leftover baked chicken breast in the fridge (didn’t even use it all, in fact) and 2 avocados that were at the peak of ripeness calling out to be used today, so I dreamed up this delicious little salad for lunch.  Pretty, isn’t it?  It rings in at just 4.95 grams net carbs (mostly the avocado), is very filling, ever so nutritious for your family, not to even mention it was delicious!

This simple-to-put-together dish can be enjoyed at all levels of Atkins and Keto diets if it fits your daily numbers limits.  This one would be suitable for Primal-Paleo as well.

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INGREDIENTS:

5 leaves romaine lettuce, chopped

1 Roma tomato, diced

1/3-1/2 jalapeno, seeded and chopped fine

2 avocados, skinned and seeded

1/8 tsp. garlic powder

4 oz. cooked chicken meat (more if desired, but adjust numbers below)

4 shakes/dashes of sea salt (1/16 tsp.)

VARIATION:  Instead of chicken, use 4 oz. leftover bits of grilled steak.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

406 cals, 30g fat, 18.45g carbs, 13.5g fiber, 4.95g NET CARBS, 21.4g protein, 497 mg sodium

Asian Cabbage Salad

001

I love this hearty lunch salad recipe in the summertime!  So easy to throw together without heating up the kitchen.  I used Tahini (ground sesame seed paste) in the dressing when I made this originally.  It is very good in it.  But since many people don’t always have tahini on hand, I have calculated the nutritional info below without the tahini.  Remember tahini (sesame seeds) are not acceptable until OWL phase of Atkins plan). When I have a little leftover cooked chicken or steak, I like to add it to the top of this salad to make it a complete meal.  But this salad is delicious without any meat at all!  :).

Our latest volumes are selling fast! What are you waiting for? Volume 8, 9 and 10 are almost exclusively comprised of my recipes! Included are some tasty new creations of my dear friends George Stella and Jennifer Eloff. Special complete set pricing going on right now. Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe or two, do stop by and leave a review at Amazon here.

INGREDIENTS:

2 T. lime juice

2 T. rice vinegar

2T. + 2 tsp. sesame oil

1 tsp. hot sesame oil

3-4 drops liquid sweetener

3 T. low-sodium soy sauce

1 tsp. minced fresh ginger

6 c. shredded Napa cabbage

1 c. chopped fresh cilantro

1 shredded carrot

½ fresh jalapeno, seeded, sliced in small julienne strips

OPTIONAL:  2 T. peanut butter added to dressing (not calculated in below).  Leftover cooked steak (or chicken as shown above).

DIRECTIONS:  Whisk first 7 ingredients together in a small bowl for the dressing.  Set aside.  Shred/slice napa cabbage and place in large bowl.  Add grated carrot, cilantro and julienned jalapeno.  Toss well and plate servings.  You can alternately so plate directly in layers on each person’s plate if you prefer (what I in the photo above).  If adding any meat, sprinkle in equal amounts on each serving.  Provide dressing in individual small cups for each person to add as they please.

NUTRITIONAL INFO: Makes 4 large servings, each containing approximately:

95 calories, 3.6 g  fat, 2.9 g  protein, 13.5 g  carbs, 5.0 g  fiber, 8.5 g  NET CARBS, 350 mg sodium

Twice-Baked Portobello Mushrooms

I’m going to make these again tonight to go with our grilled rib-eye steaks.  We just love these.  So glad I tried this veggie combo so I can feel like I’m eating “high on the hog” as my Dad used to say.  Of course, you can use homemade mashed cauliflower, but the Birdseye was so good, and so convenient, why would you bother?  😉  This side dish is suitable for all stages of Atkins, Keto plans, Paleo and Primal as well.

Our LOW CARBING AMONG FRIENDS cookbooks are calling you. What are you waiting for? Volume 8 and Volume 9 are almost exclusively comprised of my recipes! These volumes are filled with tasty creations from my dear friends Chef George Stella and Jennifer Eloff.   Special set pricing available. Hurry and place your order today to take advantage of current discounts on one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe or two, do stop by and leave a review at Amazon here.

INGREDIENTS:

3  Portobello mushrooms (mine were 3-oz. each)

3 T. olive oil

12 oz. pkg. frozen Mashed Cauliflower (I used Birdseye), Sour Cream & Chive

1 T. unsalted butter

¼ c. green onion, chopped

¼ c. Cheddar Cheese shreds

DIRECTIONS:  Preheat oven to 350º.  Line a pan with parchment (optional).  Using a spoon, scoop the dark gills out of the mushrooms.  With a basting brush, brush both sides of the mushrooms with olive oil.  Set them curved side down on the pan.  Pop them in oven for about 8-9 minutes.

While they are pre-cooking, cook the cauli-mash as instructed on the box.  I microwaved mine.  Remove film from tray and stir in the butter to mix and melt.  Remove mushroom pan from the oven and spoon 1/3 of the mixture into each of the 3 mushrooms.  Top each with 1/3 of the Cheddar cheese shreds.  Finally, sprinkle the green onion evenly on all 3 servings.  Return the mushroom pan to the oven and bake about 10 minutes more or just until cheese is melted.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

297 cals, 22.3g fat, 7.06g carbs, 2.33g fiber, 4.73g NET CARBS, 4.6g. protein, 261 mg sodium

Mushroom-Hemp Heart Pilaf

This recipe came about when I received my first order of  Zeroodle brand Shirataki (Rice Shape) “noodles” with Oat Fiber.  I swear by oat fiber.  It brings so much flour taste to baked goods; to shirataki noodles, it brings an improved opacity and texture.  Plus this type of shirataki does not have any of the off-putting rubber band smelling packaging water! The water these come in is odorless.  That’s a triple win in my book!  I like these MUCH better than tofu shirataki noodles, heretofore my favorite low-carb noodle substitute.  When cooked up with the right ingredients, these seem very similar to a classic risotto or rice pilaf/cous-cous dish.

My recipe’s inspiration was Barbo’s recipe for Mushroom Miracle Risotto posted recently on Low Carb Neighborhood forums.  Her recipe is more of a classic Italian risotto with cream and Parmesan cheese for richness.  Mine is more of a typical rice pilaf with a secret spice ingredient, as I wanted it to serve this alongside a delicious grilled Steelhead trout we did tonight. I can see this “risotto” being a great side for wild game or fowl.  I will be trying that application real soon!

I introduced hemp hearts to my pilaf for a slightly nuttier taste and some parsley, as I love it in such things.  I also threw in a bit of my Seafood Spice Blend so it would compliment the grilled fish we had tonight.   Man, was this mélange ever tasty!!  Even my picky husband, who doesn’t like shirataki noodles at all, loved this pilaf with the grilled fish!  He gave me the green light to fix this again any old time!

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you. Volume 8 and Volume 9 are almost exclusively comprised of my recipes! Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies. Special prices going on right now as all proceeds are going to help team leader Jen pay off some big medical bills resulting from cancer surgery. Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had an opportunity to try a recipe, do stop by and leave a review at Amazon here.

INGREDIENTS:

2 T. unsalted butter

5 large mushrooms, chopped coarsely

½ c. green onion, chopped

2 T. parsley, chopped

½-1 clove garlic

1/8-¼ tsp. my Seafood Spice Blend

¼ tsp. sea salt

¼ tsp. coarse black pepper

¼ c. + 2 T. hemp hearts

14.11 oz. pkg. Zeroodle brand Shirataki Rice Shape with Oat Fiber

DIRECTIONS:  Pour shirataki rice into strainer and rinse with cold water.  Set aside.  In a medium skillet, melt the butter over medium high heat and saute chopped mushrooms, green onion, garlic and parsley.  Add salt, pepper and Seafood Spice Blend (linked above).  Saute 2-3 minutes. Now add in the drained shirataki rice and the hemp hearts.  Stir-fry a couple more minutes and serve at once.   Doesn’t get any easier!

NUTRITIONAL INFO:  Makes 4 servings, each contains:

51 cals, 12.4g fat, 7.82g carbs, 6.22g fiber, 1.6g NET CARBS, 8.3g protein, 156 mg sodium

Cabbage Trifecta

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

INGREDIENTS:

2 c. shredded napa (Chinese) cabbage

2 c. shredded green cabbage

1 c. shredded purple cabbage

3 oz. onion, sliced thin

5 slices bacon, cut in 1″ pieces

¼ tsp. coarse black pepper

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

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

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

Spinach Parmesan Bake

 

Click to enlarge

Spinach Parmesan Bake

This has been a very popular side dish on my blog.  It is simple to make and I’m very please with the resulting flavor profile.  It went very nicely with our boneless baked rosemary-onion pork steaks tonight.   I did put 3 large sliced mushrooms in this, but they added absolutely nothing to the flavor impact, so I won’t include them again and I’m not including those in my recipe here.  This dish is Induction acceptable.  Popeye himself would brag on the nutritional stats for a serving of this spinach dish!

INGREDIENTS:

2 T. olive oil

2 oz. onion, chopped

Dash salt

10 oz. box frozen spinach, thawed and drained

2 oz. cream cheese

2 oz. heavy cream

1/3 c. homemade mayonnaise

2 large eggs

3/4 c. grated Parmesan cheese

With Chicken Added for a meal!

VARIATION:   Add 2 c. chopped raw, boneless chicken meat to the skillet with the onion and turn this side dish into a delicious meal.

DIRECTIONS:  Preheat oven to 350º.  Heat olive oil in non-stick skillet over med-high heat.  Add onion and salt and saute the onion until tender.  Add the drained spinach and cook a few minutes, stirring several times.  Lower heat to medium.  Cut the cream cheese into little chunks and melt and stir it into the warm spinach.  Add mayonnaise and stir well.  Turn off heat.  Beat the eggs in a bowl with the cream and pour it evenly over the top of the spinach.  Top with Parmesan and bake for 20-25 minutes at 350º.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

420 calories, 38 g  fat, 6.78 g  carbs, 2.75 g  fiber, 4.03 NET CARBS, 15.28 g  protein, 622 mg sodium

Pork Loin in Mushroom-Wine Sauce

To be so simple to prepare, these boneless pork loin chops were both delicious and especially tender.  My husband just loved these tonight and said to “please do these often!”  A quick pan dinner for a busy week-night when you’re tired, for sure.  Simply sear, simmer and EAT!  This recipe is not suitable until Atkins Phase 2 due to the wine, but subbing in chicken stock would allow this for those still in Atkins Induction Phase.

INGREDIENTS: 

2 boneless pork loin chops (or bone-in chops)

¼ tsp. my Homemade Montreal Steak Seasoning

3 T. butter

6 large mushrooms, cut into quarters

1 clove minced garlic

Dash black pepper and sea salt

¼ c. white wine (I used Riesling)

DIRECTIONS:  Melt butter in skillet over medium-high heat.  Sprinkle Montreal Steak Seasoning on both sides of the pork.  Sear both sides of the meat until light brown.  Lift meat out to a plate when both sides are golden (meat will not quite be done).  Add garlic, mushrooms, black pepper and sea salt.  Saute  mushrooms until nearly tender, push them to the outside of the pan and replace meat in pan.   Lower heat to medium-low. Add wine to both de-glaze the brown bits from the pan bottom and to continue cooking the meat.  Simmer over low heat about 5-7 minutes or until meat is firmed up and fully done.  Remove from stove and serve at once with you favorite sides.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

443 cals, 31g fat, 3.3g carbs, 0.65g fiber, 2.65g NET CARBS, 33g protein, 143mg sodium

 

 

Ham & Veggie Terrine

Shown with Cheese Sauce

Dinner was kind of fun to make tonight.  And isn’t this one colorful?!  I don’t own a ceramic loaf pan anymore, so I just used my metal 8″x4″ lined with parchment. to prepare this recipe.  This dish is quick to make and quite delicious, not to mention nutritious with all those veggies in it.  A quick cut, saute and fill the mold is all there is to it!  You could serve this tasty dish for breakfast, brunch, lunch or dinner.  This recipe is suitable for all phases of Atkins and other Keto diets.  Paleo and Primal will want to sub in coconut milk for the cream here.

INGREDIENTS:

1 large carrot, peeled, sliced thin

2 5″ zucchini (about 10 oz.), sliced thin

1 leek, washed well of dirt and sliced thin

3 T. olive oil

Dash sea salt and coarse black pepper

¼ tsp. garlic powder or 1 small clove garlic, minced

4 extra large eggs, beaten (or 5 large eggs)

2 T. coconut flour

3 T. oz. heavy cream, divided

5 T. water, total

1½ c. cooked, cured ham

VARIATION:  Substitute cooked bacon for the ham

CHEESE SAUCE:  5-10 minutes before terrine is done, mix 3 T. of the water, 2 T. of the cream in small saucepan set into larger saucepan (or use double boiler) and heat.  Add 4 slices American Deluxe or Cheddar Cheese.  Stir and blend until cheese is melted and all is incorporated into a smooth sauce.  Pour into serving bowl when terrine is out of oven, sliced and ready to serve.  Sauce will thicken fast, so do not dip it up one minutes before you need it.

DIRECTIONS:  Preheat oven to 350º.  Line a metal or ceramic 4×8″ loaf pan with parchment.  I don’t line the ends of the pan and just oil there lightly.  Set aside for now.  Stem and slice up all veggies.  I used a food processor for uniform, thin slice. Heat olive oil in wok or large skillet.  Add veggies, salt, pepper and garlic powder. Saute stirring often over medium-high heat until veggies are tender but not mushy.  Stir in sliced/diced ham.  Turn off heat.

In a small bowl, beat the eggs, remaining 1 T. cream and remaining 2 T. water until smooth.  Add coconut flour.  Stir again.  Pour over veggies and stir well to blend.  With rubber spatula, scrape mixture into parchment-prepared pan.  Trim off excess paper above top of pan but leave a bit for “handles”. Pop into 350º oven for about 40 minutes.  Check at 30 min. as ovens do vary.  Top will be lightly golden and center should be firm (not damp) when touched.  Do not over brown as terrine will be dry if overcooked.  Remove from oven, run knife along ends of pan and lift out  of pan holding the paper, tipping onto your platter.  Slice into 6 slices (about 1″-1¼” thick).  Serve with cheese sauce (or some other favorite sauce if you prefer)

NUTRITIONAL INFO:   Makes 6 servings, each contains (including 1½ T. sauce):

288 cals, 21 g fat, 6.88g carbs, 1.48g fiber, 5.4g NET CARBS, 18.6g protein, 689mg sodium

Kale Mango Mint Salad

This colorful little salad came out yummy at dinner last night!  I would have rather used walnuts, but was out, so I made do with pecans.  They were good, but will use walnuts next time.  The onion and garlic tang along with the mint in the dressing are what pull this mango delight together in the flavor department.  This takes minutes to prepare and your family will love you for making them one of these salads.  Just increase the ingredients for the number of servings you need.  This recipe is for just one salad.  This recipe is not suitable until you get nearly to goal weight, as the mango is carb-y.  Strawberries could be subbed in for the mango to pull this down in carbs.

SALAD INGREDIENTS:

1 cup curly kale, stemmed & torn into small pieces

1 oz. mango, peeled and chopped

1 oz. jicama, peeled and chopped

1 tsp. onion slivers (I used red onion)

5 walnut or pecan halves, broken in half again

GARLIC MINT DRESSING INGREDIENTS:

1 T. extra virgin olive oil

2 tsp. balsamic vinegar

½ clove garlic, minced

1 tsp. dried mint (or 2 tsp. fresh chopped)

Dash each salt and black pepper

VARIATION:   Substitute 2 sliced strawberries for the mango to lower carbs.  You could also sub in roasted sunflower seeds roasted pumpkin seeds for the walnuts/pecans.

DIRECTIONS:  Mix dressing ingredients in a small bowl and stir well. Set aside to make the base salad.  Stem kale and cut up the leafy part coarsely (not too fine or it’s more difficult to eat with your fork.  Place on service plate.  Peel mango and chop into small bites.  Add mango to greens.  Cut off about 1 oz. jicama, peel and chop into bite-size bits.  Add on top of greens evenly.  Sliver the thinnest possible bits of  (preferably red) onion and sprinkle on top.  Add broken nuts halves and drizzle salad dressing on top.  Serve and enjoy!

NUTRITIONAL INFO:   Makes 1 individual salad which contains:

245 cals, 19.2g fat, 17.8g carbs, 4.2g fiber, 13.6g NET CARBS, 3.5g protein, 190mg sodium

Creamy Avocado Salad Dressing

We grilled rib-eye steaks last night and I whipped up a delightful avocado dressing for our salad.  It was perfect with our steaks!  It only took 5 minutes to make and really pleased my husband!  This recipe is suitable for all phases of Atkins and other Keto diets.

INGREDIENTS:

1 ripe avocado, skinned, seeded

3 T. sour cream

3 T. my Shawarma Mayonnaise (or other homemade mayo)

1 T. red wine vinegar

1/8 tsp. sea salt

1/4 tsp. coarse black pepper

DIRECTIONS:  Place all ingredients in small bowl or whipping container for your stick blender.  Blend until smooth.  You can also use a large blender to do this job.  Spoon into a serving dish and slather atop your favorite green salad mix.

NUTRITIONAL INFO:   Makes 4 servings (possibly 5), each of 4 servings contains:

168 cals, 19g fat, 4.42g carbs, 2.97g fiber, 1.45g NET CARBS, 1.5g protein, 102mg sodium

Mashed Cauliflower (Foolproof!)

mashed-cauliflowerAlthough I have been mashing cauliflower since I began low-carbing in 2009, I only recently discovered a way to really firm up this ever-popular dish, as they can mash up a little “soupy” if you get in a rush.  That secret ingredient is glucomannan powder, derived from the konjac tuber.  Although a bit pricey, a bag of this stuff will last you a year (or longer!), as you use such tiny amounts in cakes, cookies and puddings for thickening or texture enhancing of your baked goods.  In this recipe, only ¼-½ tsp. is needed to do the job.  Glucomannan is what they make shirataki noodles from (konjac tuber) if you were not aware.  I purchase mine at Netrition.com and like I said, it doesn’t spoil and a bag will last you ages and ages.  It’s pure fiber and will do wonders for your mashed cauli if you have problems with moisture bleeding out of the cauliflower after whipping, resulting in a “soupy” batch.  It is also said to help maintain steady blood glucose levels, so a good food for my Type2 diabetic husband to consume regularly.  This mashed cauliflower makes a wonderful Shepherd’s Pie topping!  Suitable for all phases of Atkins and Keto diets.

INGREDIENTS:

1 medium head cauliflower

4 T. butter

2 T. cream cheese

1/8-¼ tsp. sea salt

1/8-¼ tsp. glucomannan powder

VARIATION:   Add 2-4 T. heavy cream for even richer results

DIRECTIONS:   Stem and cut up cauliflower into flowerettes.  Place in 4-qt. saucepan, cover with water and bring to boil.  Lower heat to medium and cook until very tender when poked with a knife or fork.  Drain off water in a colander or sieve.  After water is drained, using the back of a spoon, press the cauliflower against the wall of the colander or sieve to press out even more water until most appears to be released.  Spoon back into the saucepan.

Add the butter cheese and salt and whip with a hand mixer or stick blender until very smooth.  Add ¼ tsp. of the glucomannan and pulse the blender/mixer a few seconds.  If still a pretty loose mixture add the rest of the gluc powder, whipping once again to incorporate it throughout the mixture.  The mixture will continue to firm up a little more as it sits on your table.  You don’t want to overdo gluc powder, as it will REALLY get stiff if you put too much!  Any leftovers on this dish are fantastic great reheated with a bit of chopped green onion and cheese on top. 😉

NUTRITIONAL INFO:   Makes 6 servings, each contains: (not including any heavy cream)

109 calories, 11.36 g fat, 5.26 g carbs, 2.45 g fiber, 2.81 g NET CARBS, 2.35 g protein, 96.33 g sodium

Asian Cabbage Salad

001

This was our lunch today.  I love this recipe in the summertime!  So easy to throw together for lunch without heating up the kitchen.  To clear out the last of some Tahini I had on hand, I added it to the dressing this time and that is the dressing in the picture.  It was good, but since I don’t usually do this, I have calculated the nutritional info below without the tahini.  Despite the small amount of tahini (sesame seeds, not acceptable until OWL) each serving would get, I think you could enjoy this on Induction without doing irreparable damage to your weight loss program When I have a little leftover cooked chicken or steak, I like to add it to the top of this salad to make it a complete meal.  But this salad is delicious without any meat at all!  :).

INGREDIENTS:

2 T. lime juice

2 T. rice vinegar

2T. + 2 tsp. sesame oil

1 tsp. hot sesame oil

3-4 drops liquid sweetener

3 T. low-sodium soy sauce

1 tsp. minced fresh ginger

6 c. shredded Napa cabbage

1 c. chopped fresh cilantro

1 shredded carrot

½ fresh jalapeno, seeded, sliced in small julienne strips

OPTIONAL:  2 T. peanut butter added to dressing (not calculated in below).  Leftover cooked steak (or chicken as shown above).

DIRECTIONS:  Whisk first 7 ingredients together in a small bowl for the dressing.  Set aside.  Shred/slice napa cabbage and place in large bowl.  Add grated carrot, cilantro and julienned jalapeno.  Toss well and plate servings.  You can alternately so plate directly in layers on each person’s plate if you prefer (what I in the photo above).  If adding any meat, sprinkle in equal amounts on each serving.  Provide dressing in individual small cups for each person to add as they please.

NUTRITIONAL INFO: Makes 4 large servings, each containing approximately:

95 calories, 3.6 g  fat, 2.9 g  protein, 13.5 g  carbs, 5.0 g  fiber, 8.5 g  NET CARBS, 350 mg sodium

Kale Cabbage Medley

Kale & Cabbage (with peppers)

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.  This just might be a good dish to try on those kale and cabbage haters among you, as neither tasted like themselves.  I can’t say enough about how good this colorful, tasty combo is!  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.

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:  Heat the bacon grease over high heat in a large stew pot and saute the onion until caramelized in the fat.  When they just begin to brown, 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 cals, 3.04g  fat, 9.92g carbs, 2.42g fiber, 7.5g NET CARBS, 2.48g protein, 60 mg sodium

 

Creamy Avocado Salad Dressing

We grilled rib-eye steaks last night and I whipped up a delightful avocado dressing for our salad.  It was perfect with our steaks!  It only took 5 minutes to make and really pleased my husband!  This recipe is suitable for all phases of Atkins and other Keto diets.

Our latest two LOW CARBING AMONG FRIENDS cookbooks, Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order.  Or you can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.

When you purchase our books, we would sure appreciate you stopping by Amazon to leaving a review. Review here

INGREDIENTS:

1 ripe avocado, skinned, seeded

3 T. sour cream

3 T. my Shawarma Mayonnaise (or other homemade mayo)

1 T. red wine vinegar

1/8 tsp. sea salt

1/4 tsp. coarse black pepper

DIRECTIONS:  Place all ingredients in small bowl or whipping container for your stick blender.  Blend until smooth.  You can also use a large blender to do this job.  Spoon into a serving dish and slather atop your favorite green salad mix.

NUTRITIONAL INFO:   Makes 4 servings (possibly 5), each of 4 servings contains:

168 cals, 19g fat, 4.42g carbs, 2.97g fiber, 1.45g NET CARBS, 1.5g protein, 102mg sodium

Cucumber Salad with Hemp Seed Oil-Ranch® Dressing

I have recently found cold-pressed organic hemp seed oil in my local Walmart (Carrington Frams brand).  I have read that it (along with flax seed oil) is one of nature’s perfect healthy oils, with a near perfect balance of Omega 3 and Omega 6 oil and other needed amino acids.  To get the daily needed balance, you would only have to consume 2-4 tsp. a day.  A serving of my Ranch®-like dressing here has 3 tsp. (1 T.) per serving, so job done!  I didn’t find the oil to have much flavor, slightly nutty, which reminded me of the taste of flax oil.  I plan to keep it in the refrigerator to prevent its going rancid so fast ( as flax seed oil does).   This will add yet another delicious, healthy oil to my arsenal of oils for salads.  DO NOT HEAT/COOK with this oil as it loses a lot of nutrients if heated.  This recipe is suitable for all Atkins phases, Keto diets, Primal and Paleo.

Our latest LOW CARBING AMONG FRIENDS, Volume 8 and soon-to-be-released Volume 9 are almost exclusively comprised of my recipes!  Included are a few tasty new creations of my friends George Stella and Jennifer Eloff.   EARLY BIRD SECRET SALE!!  For estimated October delivery on Vol. 9, order it or any of our cookbooks at https://amongfriends.us/Secret-SALE.php or at AmazonLIMITED TIME SPECIAL OFFER:  Currently we have a special offer on a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this incredible bargain!

INGREDIENTS:

1 c. cut up cucumber

6 tiny San Marzano tomatoes, cut into pieces (or cherry tomatoes)

2 T. hemp seed oil

2 T. red wine vinegar

2 tsp. my Ranch® Powder blend

Dash salt

DIRECTIONS:  Mix last 4 ingredients in a small ramekin and stir well.  Cut cucumber and tomato up and place in small serving bowl.  Drizzle dressing over all and stir well.  Chill 30 minutes and serve.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

21 cals, 0.15g fat, 3.95g carbs, 1.2g fiber, 2.75g NET CARBS (dressing is about 1g of the 2.75g), 0g protein, trace sodium

Twice Cooked Cauliflower and Leeks

Next time you’re contemplating making the low-carber’s classic dish, Loaded Baked “Potatoes”, try using leeks sometime instead of the green onion.  WONDERFUL change!

Man, did my husband ever rant about this cauliflower dish tonight.  I have my Twice Baked “Potatoes” that uses green onion, but leeks are much milder!  I used half a large leek and it sliced up to made 2 c. sliced up!  I used more cream cheese than I usually do in my similar dish and decided to use American Deluxe cheese tonight instead of cheddar cheese.  WOW!  What a difference in flavor those changes made.  Who’da thunk?  🙂  Hope you give this one a try!  This recipes is suitable for all phases of Atkins and Keto programs.  Primal followers can enjoy this as written.  Paleo people will need to leave out the cream cheese.  It’ll taste OK, bu t not quite as rich.  🙂

INGREDIENTS:

½ large head cauliflower (6-7″) cut into flowerets

3 oz. cream cheese, cut into small bits

6 T. total butter, unsalted

Dash salt (omit if using salted butter)

½ leek, sliced thinly

6 slices American Deluxe or Cheddar cheese

DIRECTIONS:   Under running cold water, wash all dirt from between the leaves of the half leek.  Do this carefully, as the dirt hides on both sides of the leaves.  Nothing worse than biting into grit at the table.    Slice the leak thinly.  Melt 2 T. of the butter in a skillet over medium heat and saute leeks just until tender. Turn off heat and set aside.

Cut up the cauliflower into flowerets, place it into a 4-qt. saucepan.  Cover with water and bring to a boil.   Reduce heat and medium boil until soft, or about 15-18 minutes.  Remove from heat, pour all into a colander to drain and with a rubber spatula, mash out any water you can. Preheat oven to 350º.  Pour cauliflower back into the saucepan and drop in the cut up cream cheese.  Stir with you a rubber spatula to allow the cream cheese to melt a bit.  Add 4 of the 6 tablespoons of butter and the salt.  With a hand-held mixer or stick blender (I used the stick for mine), puree all until smooth.   Add the sauteed leek, scraping all the butter you can get into the pot.  Stir well to mix evenly.  With your rubber spatula, scrape the cauli-leek mixture into a lightly buttered baking dish (mine is about 7″x11″).  Top with 6 slices of cheese (you can shred the cheese first if you prefer).  Pop into 350º oven and bake for about 25-30 minutes or until cheese is melted nicely.  This tasty dish was delightful served with butter-seared pork chops and a salad.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

259.3 cals, 23.4g fat, 6.36g carbs, 1.99g fiber, 4.48g NET CARBS, 7.7g protein, 350 mg sodium

Sofrito Zoodles

These healthy “noodles” will be delicious alongside a variety of meats or seafood.   Their flavor profile is most adaptable to what you are serving.  Last night I served them with broiled shrimp.  They will also serve as a foundation for a number of delicious meat stir-fries, Italian meat sauces and creamy seafood dishes.   They are exceedingly quick to make and Induction friendly on Atkins of any Keto program.  This recipe is also acceptable for Primal or Paleo followers.

INGREDIENTS:

2 large zucchini (about 16 ounces)

2 T. unsalted butter

2 T. my Sofrito sauce

2 T. Parmesan cheese (finely grated)

VARIATION:  Use yellow summer squash instead of zucchini (or any combination of the two).  For added color impact, you could add some carrot you have run through the noodler.

DIRECTIONS:   Form the zucchini noodles in your preferred noodling tool.  I used my hand-held Vegetti® for this task as my larger Spirooli® broke irreparably not long ago.  I like the little Vegetti®!  I understand they make an electric Vegetti® now, but I’ve not seen them in the stores yet.  Saw it on the internet.  But the hand held model works just fine.  You will end up with about 3½-4 c. zucchini noodles.  Depending on your tool, you may want to cut them shorter with a knife (I did).    Place on a clean kitchen towel and pat/press to absorb all the water.  Wait a few minutes and press again to dry them well of their water.

Heat a non-stick skillet and melt the butter.  Add the noodles and with a large kitchen fork, stir them gently just until they go limp and translucent.  Add the Sofrito sauce and mix well.  Remove from heat and dip into a serving dish or onto plates.  Sprinkle Parmesan on top either in your serving dish or allow your diners to add it themselves at the table.  Enjoy!

NUTRITIONAL INFO:    Makes 4 servings (about 3/4 c. each after shrinkage).  Each serving contains:

108 cals., 8g fat, 5.95g carbs, 1.9g fiber, 3.05g NET CARBS, 3.1g protein, 60 mg sodium

Cabbage Trifecta

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

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

INGREDIENTS:

2 c. shredded napa (Chinese) cabbage

2 c. shredded green cabbage

1 c. purple cabbage

3 oz. onion, sliced thin

5 slices bacon, cut in 1″ pieces

¼ tsp. coarse black pepper

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

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

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

Zucchini and Leeks

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

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

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

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

INGREDIENTS:

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

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

2 slices thick bacon, chopped coarsely

Dash coarse black pepper

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

NUTRITIONAL INFO:   Makes 4 servings each contains:

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

Holy Moly Beef Guacamole Salad

I’ve been on a “salads for lunch” kick lately.  Today, I had 3 avocados getting perfectly ripe all at the same time!  So I came up with this simple dish tat was super tasty.  Guacamole salad with beef added!  We didn’t have breakfast today (quite unusual for us, actually), so by 11am, we were both ravenous.  This recipe definitely makes 3 servings, but the two of us finished off all 3 servings!  We were just famished by the time I made it!  This was not intended to be a taco salad, so we didn’t add cheese or tomato.  You could though, if you like.  It’s fun to be bad every once in awhile.  🙂  As the name implies, Holy-Moly was this salad ever good!!……..and extremely filling! Avocados are so good for you, with all their minerals and nutrients, so we try to eat them twice a week.   The fiber offsets their carbs nicely.  🙂

This recipe is suitable for all phases of Atkins, but if still on Induction, you should reduce the guacamole “dressing” on your plate, as only half an avocado is allowed during Induction.

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

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

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

INGREDIENTS:

6 cups mixed salad greens (I used Romaine and Iceberg lettuce)

3 avocados, skinned, seeds discarded

1/4 tsp. total garlic powder

1/8 tsp. sea salt

11 oz. 90% lean ground beef

1/2 tsp. chili powder blend

DIRECTIONS:  In a medium skillet over high heat brown the ground beef with 1/8 tsp. of the garlic powder and the chili powder.  Reduce to lowest heat setting to keep it warm.  Remove skin and seeds from 3 avocados.  Scoop the pulp out with a spoon and mash with a fork on a paper plate.  Add the remaining 1/8 tsp. garlic powder and sea salt to the mashed avocado and stir well.  Set aside.

Chop the lettuce(s) you have chosen to use.  Place the lettuce equally onto 3 serving plates.  Top each portion with about 1/3 of the meat mixture (reserve 3 T.).  Then spoon 1/3 of the guacamole mixture in the center of each plate.  Top each with 1 T. of the reserved meat mixture. Serve at once lest the guacamole turn dark on you.  Holy Moly is this ever good!

NUTRITIONAL INFO:  Makes 3 servings, each contains:

584 calories, 48.3g fat, 18.4g carbs, 13.76g fiber, 4.64g NET CARBS, 24.63g protein, 128 mg sodium

“Lobster Salad” Salad

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

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

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

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

INGREDIENTS:

4 c. mixed salad greens

10 leaves baby spinach

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

2 oz. red bell pepper, sliced thin

½ green onion, chopped into ½” pieces

1 ripe avocado, skin & seed removed

4 T. my Shawarma Mayonnaise

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

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

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

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

NUTRITIONAL INFO:   Makes 2 servings, each contains:

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

 

Chicken-Kale Salad

We baked chicken this week and earlier in the month as well, therefore I had quite a bit of leftover chicken meat in the freezer.  I decided to make an interesting salad with it for lunch today.  I’ve discovered I quite like raw kale in salads.  It’s not bitter or strong when used raw and in moderation.  But if you’re totally hung-up on not eating kale, you can certainly substitute fresh baby spinach leaves in this salad.  I would leave the baby spinach leaves whole and pinch off the stems.  This salad was surprisingly delicious and very filling.  If you are farther along in your weight-loss journey, you can add more chopped prune if you like a fruitier chicken salad.  I think it would be good with more prune, to be honest.  I always put some onion in the processor when making my homemade mayo, but if you do not, you might want to add a bit of slivered red onion to this salad.  This salad is not suitable until you are in phase 2 of Atkins.

INGREDIENTS:

1 large (or 2 small) leaves curly-leaf kale (about 1 c. chopped)

4 c. cooked chicken meat, cut in ½” dice

¼ c. homemade Shawarma Mayonnaise

2 dried prunes, chopped (Del Monte=no added sugar), chopped

OPTIONAL:  8 black olives, chopped, 8 walnut halves broken up, some red onion

VARIATION:  Instead of 2 prunes, sub in ½ c. diced apple (careful, as it’s very carb-y!).  Instead of kale, you could use fresh spinach leaves.

DIRECTIONS:  Stem and coarsely chop kale and place in medium bowl.  If you prefer to use baby spinach, stem and leave leaves whole.  Add 4 c. chopped chicken meat to the bowl.  Next add the homemade Shawarma mayo.  Chop prunes small and add to the bowl.  I actually did add the optional black olives to this at my husband’s urging, but thought they added nothing and may just leave them out next time.  I’m not fond of them thrown into as many dishes as he is.  😉  Add walnuts if using.  Using a large spoon, toss all ingredients to coat well with mayo dressing.  Spoon into a serving dish and serve at once.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

447 cals., 33g fat, 4.8g carbs, 0.92g fiber, 3.88g NET CARBS, 37.6g protein, 624 mg sodium

Shawarma Carrot Salad

My regular followers know how I love my Chicken Shawarma Spice Blend!  Well, I’ve found yet another delicious way to use this flavor profile.  This tasty recipe is a new twist on an old favorite.  Carrot salad was one of my mother’s favorites!  Me, I wouldn’t touch the stuff growing up, because I didn’t like mayonnaise on anything.  But what I discovered, at about the age of 50, was that homemade mayo is a totally different animal than the junk sold at the store in jars.  From that point on, my food world changed!  Many new menu doors were then opened for me! Now I can eagerly add this popular classic to my buffet tables and actually some myself!

The only changes I made to the classic: use homemade mayo with my Chicken Shawarma Spice blend; substitute lower-carb no-sugar-added dried prunes for the “carb-ier” raisins.  You can snip a few raisins into this recipe instead, but bear in mind, in doing so, the carb count goes up and the numbers will need to be recalculated.  Although Colette Heimowitz, Atkins nutritionist, says a little bit of carrot is allowed on Atkins Induction, this recipe has so much carrot, I would wait until Phase 2 OWL to enjoy this delicious salad.

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

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

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

INGREDIENTS:

2 large carrots

4 T. my Shawarma Mayo

2 dried prunes (Del Monte brand has no sugar), cut to small bits

VARIATION:  Add a little bit of diced, cooked chicken for a complete meal

DIRECTIONS:  Peel carrots.  Cut off root and tip ends.  Either grate the carrots, spiralize them, slice them thin and round, make them into ribbons, or any mixture of shapes you like.  I was testing a new spiral making hand tool and ended up with two different shapes (ribbons and julienne) LOL………….Obviously I was doing something wrong, but the salad was no worse the wear for this learning mistake.  Place the prepared carrot in a small bowl and toss well with the Shawarma Mayo and snipped up prune pieces. Refrigerate until ready to serve.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

166 cals., 18g fat, 8.13g carbs, 1.8g fiber, 6.33g NET CARBS, 1g protein, 35 mg sodium