Kale-Orange-Walnut Salad

Click to enlarge

I bought a lovely bunch of kale at the store today and decided rather than cook it all, I’d like to try a salad with part of it.  Since kale is a bit strong to me, I thought a bit of fruit might round it out.  And it did!  The earthy taste of the walnuts and walnut oil playing off the citrus in the orange vinaigrette are what make this for me.  This salad is delicious alone, but would be delightful with boiled or grilled shrimp added as well, or some cooked bits of white chicken meat, making it a complete meal.

This recipe is not suitable until you reach the the higher fruit level of the Atkins OWL carb ladder (Phase 3).  It is perfectly OK for Ketogenic diets (although you may want to use lower-carb berries rather than oranges).  It is also suitable for Primal and Paleo as well.

You will find many more delicious salads and dressings like this in the hottest selling Low Carbing Among Friends cookbooks.  International author Jennifer Eloff has pulled in the most incredible talent on the the low-carb cooking scene.  Together they bring to you a bevy of tasty recipes any cook would be proud to serve to friends or family.  Order your personal set (or individual volumes) today from Amazon or here:   http://amongfriends.us/order.php 

BASE SALAD:

1½ oz. kale leaves, stems removed, sliced thinly  (this was 2 large leaves for me)

2 oz. raw onion, sliced thinly (I only had white on hand, but red onion would be perhaps even better)

½ oz. walnuts, coarsely broken apart  (about 7 halves)

2   ½”-slices of orange, cut into thirds

VARIATION:  Add some peeled, sliced jicama to the salad.  It is VERY good in this recipe!

ORANGE VINAIGRETTE:

1 medium orange (use leftover part for a nice Pimm’s Cup!)  🙂

2 T. walnut oil (important not to substitute other oils here)

2 tsp. balsamic vinegar

2 T. orange juice (fresh squeezed)

Dash each salt and coarse black pepper

Dash garlic powder (optional)

DIRECTIONS:  Cut the orange in half across the segments.  Peal one half of the orange with your knife.  Cut away 2 slices about the size of two large sections and cut the two into about 6 bite-sized pieces.  Set aside.  In a small bowl, squeeze out 2 tablespoons of orange juice from the uncut half.  to the orange juice, add the walnut oil, balsamic vinegar, salt, pepper and if using, the garlic powder.  Stir and set aside.

Remove the tough stems from the kale.  Wash and dry the leaves.  Julienne slice the kale (thinly) and place into a medium salad serving bowl (unless you plan to plate the salads individually). In that case, you can use any old bowl large enough to toss this in.  Add the thinly sliced onion, walnuts and pieces of orange.  Place the bowl of greens and fruit in your refrigerator until ready to serve.

Right before serving, pour the orange vinaigrette over the greens and toss well to coat.  If you wish to plate it, place half the salad onto each of two individual serving plates. Garnish with a slice of orange if desired.  I didn’t have any tonight, but a sprinkle of pomegranate kernels would be delicious as well as pretty on this salad.  🙂

NUTRITIONAL INFO:   Makes 2 servings, each contains:

206 calories, 18.4 g  fat, 9.85 g carbs, 3.20 g  fiber, 6.65 g  NET CARBS, 2.3 g protein, 90 mg sodium

Tabouleh-Cucumber Salad

It’s so hot out these days, 99º yesterday afternoon, I wanted a no-cook lunch today.  Made a small batch of my “Hummus” and tossed together a quick Tabouleh-like salad, since I didn’t have quite enough parsley in the fridge to make a proper Tabouleh.  We both ended up liking this almost as much as the real recipe for Tabouleh, but we’re real cuke fans.  This delicious recipe is suitable for all phases of Atkins and other Ketogenic diets.  It is suited to a Primal or Paleo program as well.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

½  large cucumber, peeled, seeded and diced to ½” or smaller

1/3 c. fresh parsley, chopped

½ c. green onion tops, chopped fine

½ clove garlic, minced

Juice of ½ lemon (about 1 T.)

3 T. Extra Virgin Olive Oil (more if you like)

Dash each salt and coarse black pepper

6 cherry tomatoes, halved

DIRECTIONS:  Chop vegetables and place in medium serving dish.  Add all remaining ingredients and toss to coat.  Refrigerate for 30 minutes before serving to allow flavors to co-mingle.  Pairs nicely with hummus and low carb pita bread or other Greek/Mediterranean foods.

NUTRITIONAL INFO:  Makes 2 adult servings, each contains:

213 calories, 20.6 g fat, 7.25 g carbs, 2.15 g fiber, 5.10 g NET CARBS, 0.45 g protein, 91 mg sodium

Ranch® Buttermilk Salad Dressing (or dip)

Ranch Buttermilk Dressing

          Ranch Buttermilk Dressing

Ranch Dip for Veggie Tray

           Ranch Dip for Veggie Trays

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

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

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

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

INGREDIENTS:

1 c. homemade mayonnaise

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

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

1 T. my Ranch Dressing Powder Blend

2 tsp. red wine vinegar

1/8 tsp. salt

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

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

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

251 calories, 26.8 g  fat, 1.81 g carbs, 0.1 g  fiber, 1.71 g  NET CARBS, 1.72 g  protein, 66 mg sodium

 

 

 

Bacon Wilted Salad

Bacon Wilted Salad

This was the very first salad I was willing to eat for my Mother and to this day, is my favorite.  I do this one often with grilled steaks.  For years  I didn’t like anything with vinegar in/on it! But of course, the rest of the family added a splash of red wine vinegar in varying amounts.   That was their personal preference, but my preference was just the warm bacon grease on this.  This makes a lovely lunch all by itself, with a little extra bacon on it perhaps.  It is suitable for all phases of Atkins and Primal-Paleo as well.  It’s a great way to boost your day’s fat macros, too!!

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

INGREDIENTS:

3 slices thick slice bacon, chopped

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

6 slices cucumber

Sprinkle of green onion, chopped

3 cherry tomatoes, sliced in half

OPTIONAL:  Splash of vinegar of your choice

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

NUTRITIONAL INFO:  Makes 1 serving which contains:

504 calories, 49 g fat  (use less bacon/grease to reduce fat), 7.6 g carbs, 3.8 g fiber, 3.8 g NET CARBS, 8.2 g protein

Kale-Orange-Walnut Salad

not on Click to enlarge

I bought a lovely bunch of kale at the store today and decided rather than cook it all, I’d like to try a salad with part of it.  Since kale is a bit strong to me, I thought a bit of fruit might round it out.  And it did!  The earthy taste of the walnuts and walnut oil playing off the citrus in the orange vinaigrette are what make this for me.  This salad is delicious alone, but would be delightful with boiled or grilled shrimp added as well, or some cooked bits of white chicken meat, making it a complete meal.

This recipe is not suitable until you reach the the higher fruit level of the Atkins OWL carb ladder (Phase 3).  It is perfectly OK for Ketogenic diets (although you may want to use lower-carb berries rather than oranges).  It is also suitable for Primal and Paleo as well.

You will find many more delicious salads and dressings like this in the hottest selling Low Carbing Among Friends cookbooks.  International author Jennifer Eloff has pulled in the most incredible talent on the the low-carb cooking scene.  Together they bring to you a bevy of tasty recipes any cook would be proud to serve to friends or family.  Order your personal set (or individual volumes) today from Amazon or here:   http://amongfriends.us/order.php

BASE SALAD:

1½ oz. kale leaves, stems removed, sliced thinly  (this was 2 large leaves for me)

2 oz. raw onion, sliced thinly (I only had white on hand, but red onion would be perhaps even better)

½ oz. walnuts, coarsely broken apart  (about 7 halves)

2   ½”-slices of orange, cut into thirds

VARIATION:   Add some small pieces of sliced, peeled jicama.  It is VERY good in this salad!

ORANGE VINAIGRETTE:

1 medium orange (If not on Induction, use leftover orange for a nice Pimm’s Cup! 🙂

2 T. walnut oil (important not to substitute other oils here)

2 tsp. balsamic vinegar

2 T. orange juice (fresh squeezed)

Dash each salt and coarse black pepper

Dash garlic powder (optional)

DIRECTIONS:  Cut the orange in half across the segments.  Peal one half of the orange with your knife.  Cut away 2 slices about the size of two large sections and cut the two into about 6 bite-sized pieces.  Set aside.  In a small bowl, squeeze out 2 tablespoons of orange juice from the uncut half.  to the orange juice, add the walnut oil, balsamic vinegar, salt, pepper and if using, the garlic powder.  Stir and set aside.

Remove the tough stems from the kale.  Wash and dry the leaves.  Julienne slice the kale (thinly) and place into a medium salad serving bowl (unless you plan to plate the salads individually). In that case, you can use any old bowl large enough to toss this in.  Add the thinly sliced onion, walnuts and pieces of orange.  place the bowl of greens and fruit in your refrigerator until ready to serve.

The final step right before serving is to pour the orange vinaigrette over the greens and toss well to coat.  If you wish to plate it, place half the salad onto each of two individual serving plates. Garnish with a slice of orange if desired.  I didn’t have any tonight, but a sprinkle of pomegranate kernels would be delicious as well as pretty on this salad.  🙂

NUTRITIONAL INFO:   Makes 2 servings, each contains:

206 calories, 18.4 g  fat, 9.85 g carbs, 3.20 g  fiber, 6.65 g  NET CARBS, 2.3 g protein, 90 mg sodium

Spicy Purple Coleslaw

Click to enlarge

This slaw has a bit of a bite, so adjust the jalapeno to your taste. We just love this slaw!  And it’s so colorful, isn’t it?  Goes great with fried fish or BBQ.  This delicious salad is suitable for Atkins Induction and all Ketogenic diets.  It also fits a Primal-Paleo lifestyle.

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

INGREDIENTS:

2 c. cut up purple cabbage (you can use green), cut real fine

½-1 whole jalapeno, seeded and slivered into ½” slices

½ oz. onion, slivered very thin (or 1 whole green onion, chopped)

4 T. my homemade mayo

¼ tsp. season salt, Emeril’s or my Shawarma Spice Blend

DIRECTIONS:   Cut up the cabbage as you usually would for coleslaw and place in a mixing bowl.  You can use a food processor for this if you prefer, but I don’t like mine as fine as my processor blade chops it.  Add all remaining ingredients and toss to coat well.

NUTRITIONAL INFO:  Makes 3 servings, each contains:

202 calories, 18.6 g  fat, 6.87 g carbs, 1.6 g fiber, 5.27 g NET CARBS, 76 mg sodium

Jicama Mint Salad

Click to enlarge

I’ve had this sauce on cucumbers many a time and loved it.  Tonight I decided to try it on jicama and it was WONDERFUL!  Very refreshing salad for summer.  Crunchy and slightly sweet.This recipe is suitable for all phases of Atkins, Keto diets and Primal-Paleo as well.

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

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

INGREDIENTS: 

2 T. of my Mint Sauce

1 c. jicama, peeled and cut into strips about 1″ long, as pictured above (or grated if you prefer)

Sprinkle of salt to taste

Splash rice wine vinegar (optional)

DIRECTIONS:  Mix up the Mint Sauce recipe and set aside.  Cut up jicama and place in bowl large enough to toss easily.  Add 2 T. of the mint sauce and toss.  Taste to see if you want to add salt.  If you prefer your salads tart, add a sprinkle of rice wine vinegar (available in most grocery stores in the Chinese Food section) to the jicama as you toss it.  Plate and serve with tomato slices.

NUTRITIONAL INFO:  Makes 1 serving which contains:

78 calories, 2.4 g  fat, 13.2 g carbs, 7.1 g fiber, 6.1 g NET CARBS, 1.7 g protein, 35% RDA Vitamin C

Bacon-Shawarma Salad

shawarma-bacon-saladThis was what I fixed for lunch today and it was delicious.  It combines two of my very favorite things:  bacon and my Shawarma Salad Dressing.  This yummy, filling salad can be enjoyed at all phases of Atkins, Keto diets and Primal-Paleo as well!  Nutritional numbers are approximate, as I can’t know how much of the greens you will put into each salad bowl.   Salads aren’t an exact science in my opinion. Most of the calories and fat are, as you might expect, in the dressing.

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

INGREDIENTS:

6 oz. raw bacon, cut into 1/2″ pieces

Enough greens for 4 salads:  romaine or lettuce of choice, green onion, celery, bell pepper

1 small carrot, peeled and slivered with peeler

8 cherry tomatoes, sliced in halves

6 slices cucumber, sliced again into halves

4 T. my Shawarma Salad Dressing

3 T. hot bacon grease

DIRECTIONS:  Prepare the salad greens in a large salad serving bowl.  Set aside.  In a skillet, brown the bacon until fully done to your liking.  Dip bacon onto paper towels to drain.  Turn off heat and let skillet cool a few minutes.  Drain off for some other use all but 3 T. of the bacon grease. You only want 3 T.  left in the skillet.  Add the shawarma mayo to the skillet grease and stir quickly.  Pour over the salad greens and top with the cooked bacon.  Serve at once as this salad is supposed to be slightly warm at serving.

NUTRITIONAL INFO:   Makes 4 salads, each contains approximately:

409 calories, 43 g fat, 6.45 g carbs, 2.75 g fiber, 3.7 g NET CARBS, 4 g protein, 380 mg sodium

Bacon Wilted Salad

Bacon Wilted Salad

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

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

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

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

INGREDIENTS:

3 slices thick slice bacon, chopped

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

6 slices cucumber

Sprinkle of green onion, chopped

3 cherry tomatoes, sliced in half

OPTIONAL:  Splash of vinegar of your choice

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

NUTRITIONAL INFO:  Makes 1 serving which contains:

504 calories

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

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

8.8 g NET CARBS

8.2 g protein

Cilantro-Shawarma-Chipotle Salad Dressing

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

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

INGREDIENTS:

½ c. my Shawarma Mayonnaise

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

¼ c. fresh cilantro leaves

Dash each salt and black pepper (or to taste)

½ clove minced garlic

2 T. extra virgin olive oil

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

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

43 calories

5.10 g fat

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

0.10 g protein

20 mg sodium

 

Shawarma Mayo or Salad Dressing

Click to enlarge

One of THE best salads with a grilled steak

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

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

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

INGREDIENTS:

½ c. my Homemade Mayonnaise

1 tsp. my Shawarma Spice Blend

Dash salt and pepper

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

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

200 calories

22 g  fat

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

.64 g  protein

32 mg sodium

Iranian Sabzi Wraps

Iranian Sabzi Wraps

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

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

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

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

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

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

INGREDIENTS:

1½ c. parsley, chopped

½ c. spearmint, chopped

1 large green onion, chopped

2 sprigs cilantro, chopped

¼ c. chickpea flour

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

2 T. tap water

1 clove garlic, minced

3 T. hemp hearts

1 T. fresh lemon juice

2 T. olive oil

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

1-2 small slices tomato for each wrap

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

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

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

216.3 calories

13.0 g fat

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

15.2 g protein

315 mg sodium

Iranian Mint-Cucumber Salad

Iranian Cucumber Salad

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

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

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

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

INGREDIENTS:

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

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

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

VARIATION:    Add 1 T. finely minced onion

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

NUTRITIONAL INFO:    Makes 4 small servings, each contains:

40 calories

3.15 g fat

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

1 g protein

87 mg sodium

 

Grass-Fed Roast Beef Pumpkin-Seed Salad

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

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

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

INGREDIENTS:

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

1 T. butter

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

4 cherry tomatoes, sliced in half

1 small green onion, cut to your preference

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

1½ T. my Balsamic Vinaigrette

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

NUTRITIONAL INFO:   Makes 1 serving which contains:

521 calories

38.1 g fat

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

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

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

Avocado Salad with Orange Vinaigrette

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

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

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

INGREDIENTS:

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

2-3 cherry (or 1 slice) tomatoes

1 raw mushroom, sliced

½ avocado, sliced

1/3 recipe my Orange Vinaigrette

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

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

298 calories

26.4 g  fat

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

2.1 g  protein

111 mg sodium

Sofrito Chicken-Spinach Salad

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

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

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 c. tightly packed fresh spinach leaves

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

3 T. shredded mozzarella

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

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

2 San Marzano or cherry tomatoes, cut in halves

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

NUTRITIONAL INFO:   Makes 1 serving which contains:

512 calories

41.9 g fat

10.1 g carbs, 5.0 g fiber, 5.1 NET CARBS

1013 mg sodium

26.5 g protein

Quinoa Spinach Salad

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

SALAD INGREDIENTS:

1/3 lb. fresh spinach leaves

1 oz. red bell pepper, slivered

1 oz. red onion, slivered

¼ c. roasted sunflower seeds

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

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

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

NUTRITIONAL INFO:    Makes 4 servings, each contains:

183 calories

16.9 g  fat

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

3.77 g  protein

122 mg sodium

Artichoke Salad

Italian Artichoke Salad

Artichoke Salad

My husband is very fond of salads so we often fix salad for our main course at lunch.  This low-carb, low-cal number is both tasty and filling and only takes minutes to make.  It is delicious and I think you will enjoy it!  You can use pitted calamata olives here if you prefer.  This is suitable for all phases of Atkins, Keto diets, and Primal-Paleo as well.

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

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

INGREDIENTS:

1 14-oz. can artichoke hearts, drained

15 pitted black olives (or calamata olives)

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

5 fresh basil leaves, torn into several pieces

Dash of granulated garlic or minced dried onion

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

Dash each salt and black pepper

1 T. a good balsamic vinaigrette

1 T. good quality extra virgin olive oil

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

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

101 calories

7.8 g  fat

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

2.2 g  protein

34 mg sodium (more if using calamata olives)

Creamy Sofrito Salad Dressing

Creamy Sofrito Salad Dressing

Creamy Sofrito Salad Dressing

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

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

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

2 T. my Sofrito

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

¼ c. sour cream

2 T. heavy cream (whipping cream)

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

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

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

120 calories

12.9 g  fat

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

.75 g  protein

72 mg sodium

Cilantro-Avocado-Chipotle Dressing

Cilantro-Avocado-Chipotle Dressing

Cilantro-Avocado-Chipotle Dressing

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

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 ripe avocado, peeled and seeded

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

¼ c. drained plain yogurt or Greek yogurt

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

½ clove garlic, pressed in a garlic press

1 T. fresh lime juice

Dash salt

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

1 T. red wine vinegar (optional)

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

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

40 calories

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

0.56 g  protein

11 mg sodium

Ranch® Buttermilk Salad Dressing (or dip)

Ranch Buttermilk Dressing

Ranch Buttermilk Dressing

Ranch Dip for Veggie Tray

Ranch Dip for Veggie Tray

 

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

 

 

 

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

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

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

INGREDIENTS:

1 c. homemade mayonnaise

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

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

1 T. my Ranch Dressing Powder Blend

2 tsp. red wine vinegar

1/8 tsp. salt

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

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

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

251 calories

26.8 g  fat

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

1.72 g  protein

66 mg sodium

 

 

 

Chipotle Chile Sauce

Chipotle Chile Sauce

Chipotle Chile Sauce

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

INGREDIENTS:

½ c. homemade mayonnaise

½ c. sour cream

½ tsp. chili powder

½ tsp. my Smoky Chipotle Spice Blend

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

Dash salt

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

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

263 calories

28.2 g  fat

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

1.7 g  protein

272 mg sodium

Fruity Chicken Salad

FruitychickenSalad

This delicious salad is a bit carbier than most of my recipes, but I wanted to see what some fruit would be like in chicken salad.  I’m here to tell you it was DELICIOUS!  Most of the carbs are in the prunes, of course.  If you omit the prunes the count per serving on this recipe drops to a mere 3.3 net carbs.  Blueberries would perhaps be a better, lower-carb choice and still maintain the fruity taste and healthy anti-oxidants as well. a small amount of diced apple would also be a tasty choice.

I wanted to use up a lone poblano pepper in my refrigerator today and thus I seared it off and used it as a “holder”.  It didn’t really contribute much to the overall dish’s flavor and I will just serve this salad on a leaf of Romaine or curly leaf lettuce in future.  Therefore I have not included the poblano in the nutritional numbers below.

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

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

INGREDIENTS: 

10 oz. cooked chicken, diced

1 shallot, minced fine

½ c. finely chopped celery

3 dried prunes, chopped

1/3 c. homemade mayonnaise

1/3 c. sour cream

Seasonings (I used a pinch each chipotle chili powder, garlic powder and cumin)

1/4 c. toasted slivered almonds (optional, but very good on chicken salad)

DIRECTIONS:  Mix the mayo and sour cream with the seasonings in a medium bowl. Add all the ingredients (but toasted nuts, if using) and toss to coat all the chicken well with the wet ingredients.  Spoon onto your serving plates, on a leaf of lettuce if desired.  Top with toasted almonds for garnish.

NUTRITIONAL INFO:   Makes 2 servings, each contains: (does not include almonds as I can’t know how many you will use.  Also does not include poblano pepper for reason I stated above)

529 calories

33.2 g  fat

10.6 g  carbs, 1.5 g  fiber, 9.1 g  NET CARBS  (3.3 net carbs if prunes omitted)

45.3 g  protein

780 mg sodium

Asian Chicken Salad with Peanut Dressing

 

Asian Chicken Salad with Peanut Dressing

Asian Chicken Salad with Peanut Dressing

I love this recipe in the summertime!  It’s so easy to prepare and simply DELICIOUS!  Best of all, no oven required to heat up your kitchen.  Summer in Texas forces us to think about such things.  We’re already averaging 92º daily! Lord what will July and August be like this year?  I don’t mind doing a quick skillet sear, but don’t want to turn that oven on very often in summer.   And since I’m not eating sandwiches much these days, this salad is is just perfect and suitable for all phases of Atkins and Keto diets as well.

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

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

INGREDIENTS:

1 large chicken breast, skinned (8 oz.)

1 T. butter

2 T. lime juice

2 T. rice vinegar

1 T. olive oil

1 tsp. sesame oil

1 tsp. hot sesame oil (or 1/8 tsp. Sambal Oelek chili sauce, or Sriracha)

2 drops liquid stevia

1/2 tsp. low-sodium soy sauce, tamari or coconut aminos

1 T. peanut butter

4 c. Napa cabbage, shredded

½ c. fresh cilantro, chopped

2 large green onions, chopped

½  carrot (5″) shredded with a carrot peeler

1  fresh jalapeno, seeded, sliced in thin strips 1″ long

DIRECTIONS:

Slice chicken diagonally into smaller pieces for quickest cooking.  Heat butter in skillet and sear chicken well on all sides.  Remove and slightly cool.  Slice into smaller slices if desired.

For the dressing, whisk the next 8 ingredients together in a small bowl and set aside for flavors to develop.

In a large bowl or on your cutting board, shred cabbage and place in large bowl.  Add grated carrot, cilantro, green onion and chopped jalapeno.  Toss well and plate greens equally on two plates.  Top each with half the chicken meat.  Provide dressing in individual cups on the plate for each person to add as they please.

NUTRITIONAL INFO: Makes 2 large servings, each contains:

450 calories

25.5 g  fat

10.2 g  carbs, 3.35 g fiber, 6.85 g  NET CARBS

39.5 g  protein

632 mg sodium

 

Pork & Chorizo Taco Salad

Pork & Chorizo Salad

Pork & Chorizo Taco Salad

This is a variation on the popular taco salad we all know and love.  Constructing it with pork and chorizo, along with the spices and sofrito I included, was quite delicious and a pleasant change of pace.  I didn’t have an avocado in the house or else a layer guacamole would have been added under the cheddar cheese.  You might want to consider adding one mashed up with a pinch of garlic powder.  🙂  This salad is suitable for all phases of Atkins and Keto diets.

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

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

INGREDIENTS:

8 oz. lean ground pork

2 oz. chorizo sausage, removed from casing and crumbled

Dash ground cumin

¼ tsp. garlic powder

1-2 tsp. my sofrito sauce (optional, but real good in this)

1/8 tsp. my Smoky Chipotle Spice blend

2 c. Romaine lettuce, chopped

2 c. endive or curly leaf lettuce (green or purple), chopped

½ c. tomato, chopped

2 slices Monterrey Jack Cheese

½ c. shredded Cheddar Cheese

DIRECTIONS:  Have two plates ready by the stove.  If using guacamole layer as suggested above, make that now.  Brown ground pork in a non-stick skillet, along with the crumbled chorizo until they are done.  Add salt, cumin, smoky chipotle blend, sofrito and garlic powder.  Stir often as the meat browns.  Remove from heat when done.  Mix the two types of lettuce in a bowl and plate half on each of two plates.  Add half the chopped tomato on top of each.  Place 1 slice of jack cheese in the center of each stack of greens. Top each with half the hot meat.  The heat should melt the jack cheese nicely.  If using guacamole, add it now.  Top each with ¼ c. of cheddar shreds.   Serve at once.

NUTRITIONAL INFO:    Makes 2 salads, each contains:  (does not include guacamole)

597 calories

46.7 g  fat

6.95 g  carbs, 2.20 g  fiber, 4.75 g  NET CARBS

37 g.  Protein

748 mg sodium  (coming from the chorizo and cheese)

 

 

Spinach Salad with Olive Dressing

Click to enlarge

Spinach Salad with Olive Dressing

Whenever I make up a batch of my Olive Tapenade, I love to use part of it for a lovely salad dressing.  This salad came about in just such a scenario.  We had enjoyed the tapenade I made this week on my Almond-Arrowroot Crackers and there were just a few tablespoons left.  I had an open bag of fresh spinach, with just enough left for two salads, so I took the balance of the tapenade and created a tasty spinach salad to go with our dinner tonight.  It was DELISH!  This recipe is suitable for all phases of Atkins, Keto diets and Primal-Paleo as well.

More delicious low-carb salads can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in 1, 2, 4 and 5! Order your 5-volume set TODAY! (available individually) from Amazon or http://amongfriends.us/order.php

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

INGREDIENTS:

3 c. fresh spinach leaves

12 slices cucumber

8 tiny San Marzano tomatoes (or cherry tomatoes), sliced in half

2 T. my Olive Tapenade

3 T. olive oil

3 T. red wine vinegar

Dash each salt and pepper

Sprinkle of Parmesan Cheese (optional)

Few Slivers of red onion (optional)

DIRECTIONS:  Plate half the spinach in each of 2 salad bowls or plates.  Top each decoratively with 6 slices of cucumber and 4 of the tomatoes.  Add red onion if using.  Sprinkle with Parmesan if using.  Drizzle each salad with half the dressing and serve at once.

NUTRITIONAL INFO:   Makes 2 salads, each complete salad contains:  (does not include Parmesan or red onion)

254 calories

26.3 g  fat

4.15 g  carbs, 2.2 g  fiber, 2.95 g  NET CARBS

1.75 g  protein

239 mg sodium

390 mg potassium

9% RDA Vitamin B6, 32% A, 25% C, 27% E, 12% copper, 20% iron, 14% magnesium, 27% manganese, 10% riboflavin.

DRESSING ALONE:  half recipe contains: 239 calories, 26 g  fat, 1.2 g  carbs, .5 g  fiber, .7 g NET CARBS and .2 g  protein

Tzatziki

Click to enlarge

Greek Tzatziki

This well-known Greek sauce is one of those recipes I’ve been meaning to put up on my site for ages and ages and just kept forgetting to do it.  This year I’m really trying to get to posting all those recipes I make often but are the meal “extras” and not the “main attraction”.   This is typical condiment with Greek food and  Middle Eastern/Mediterranean grilled beef or lamb kebabs and ground beef/lamb koftas.  It’s also great on tuna, salmon or crab cakes or on shawarma gyros-type sandwich wraps.  I’ve even used this sauce on cucumber-tomato salads as a dressing!  It’s ever so simple to make, too!

Be sure to squeeze out as much water from your grated cucumber as you can before combining all the ingredients or else it will bleed out its water into the sauce and really weaken the flavor and spoil the appearance.  This recipe is not suitable for Induction due to the yogurt, but you could make it with all sour cream and enjoy 2-3 Tbsp.  This sauce is suitable for other Keto diets and Primal Blueprint (occasionally), but not at all Paleo approved.

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

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

INGREDIENTS:

1 large 8-9″ cucumber, peeled, seeded and grated

1 c. drained or Greek yogurt, or half yogurt and half sour cream (my personal preference), or all sour cream (for lower carbs)

1 clove garlic, minced

1 T. yellow onion, minced finely

½ tsp. dried dill weed (or 2 sprigs fresh, chopped)

½ tsp. dried mint (or 1 T. fresh, chopped fine)

Dash each salt and black pepper

DIRECTIONS:  At least 1 hour before serving, peel the cucumber.  Cut in half and seed with a spoon.  Grate the cucumber onto paper toweling double thick or even better, place it in a clean cotton woven kitchen towel (not terry cloth, please).  Blot the water away with paper towels or wrap, twist and squeeze it in the kitchen towel to remove all water.  You want to get as much water out as you can.  Add the cucumber to a medium bowl.  Add all remaining ingredients and stir well.  Cover and chill until ready to serve.  If it bleeds out more water, blot it from around the edges with a paper towel, stir and serve.

NUTRITIONAL INFO:   Makes about 2 cups or 4 servings (perhaps more depending on how much people eat).  1/4 of the batch contains:

102 calories

8.1 g  fat

4.6 g  carbs, .8 g  fiber, 3.8 g  NET CARBS

3.2 g. protein

110 mg sodium

Orange Vinaigrette

Click to enlarge

Orange Vinaigrette

This salad dressing has previously appeared on my website with a delicious kale salad I posted not long ago:   Kale-Orange-Walnut Salad.

Click to enlarge

Kale Orange-Walnut Salad with Orange Vinaigrette

I am posting the dressing separately to add it to the salad dressing category so it won’t be overlooked when readers are reviewing Salad Dressings.   Just today, I used this dressing, adding a bit of Sofrito to create a  tasty chickpea salad.  I suspect you talented cooks out there will think of lots of creative ways to use it.

This recipe is not suitable until you reach Atkins Phase 2 OWL.  It is perfectly acceptable for Keto diets and Primal-Paleo.

VARIATION:  You can substitute 1 oz. sugar-free dried cranberries for some of the orange juice or just add them to this recipe as written and have a a totally different taste that is equally good!  Just add the cranberries to the dressing ingredients and when they have softened, mash them with the back of a spoon and blend them into the dressing.

INGREDIENTS:

1 clove garlic, minced (or 1/8 tsp. garlic powder)

3 T. fresh-squeezed orange juice

3 T. extra virgin olive oil  (I used a combination of Black Walnut oil and olive oil)

1 T. balsamic vinegar

Few shakes each of salt and black pepper

DIRECTIONS:   Mix all ingredients in a small bowl and stir.  Chill until ready to use.  Should keep a week if any is leftover.

NUTRITIONAL INFO:  Makes a total of 6 tablespoons or 3 servings of 2 T. each.  Each 2 T. serving contains:

133 calories

13.65 g  fat

2.76 g  carbs, .06 g  fiber, 2.7 g  NET CARBS

.2 g  protein

104 mg sodium

39 mg potassium

10% RDA Vitamin C

Middle Eastern Chickpea Salad

Click to enlarge

Middle Eastern Chickpea Salad

I just keep finding more and more fun ways to use my Sofrito sauce.  This salad was absolutely delicious!  It’s a mixture of a common Indian salad and classic Middle Eastern Tabouleh and some Sofrito thrown in for fun.  If you are in a hurry and don’t want to make up the Sofrito, just add some chopped cilantro and a tiny bit of finely minced red bell pepper to your salad for what the sauce will bring in flavor.  I chose to serve the salad in layers as shown above, but it could just as easily be all tossed together.   Because chickpeas are high in carbs, this dish is not suitable for those on Atkins Induction or still in the early stage of your Ketogenic Dieter.  Wait until you’re nearly to goal or are already in Maintenance to enjoy this delicious salad.  This salad is not suitable for Primal-Paleo.

INGREDIENTS:

6 cherry tomatoes, cut into halves or quarters

1 c. canned chickpeas, drained and rinsed in a colander

1 recipe Tabouleh (below)

1 recipe Orange Vinaigrette (below)

TABOULEH INGREDIENTS:  Mix the following up in a medium bowl and set aside.

1 c. parsley, chopped

¼ c. fresh mint, chopped (1 2 tsp. dried, crumbled leaves)

1 6″ green onion , chopped

1 T. fresh lemon juice

1 clove garlic, ninced

3 T. extra virgin olive oil

Dash each salt and pepper

ORANGE VINAIGRETTE INGREDIENTS:  Mix the ingredients below in a small bowl and set aside.

1 T. fresh-squeezed orange juice

½ clove garlic, minced

1 tsp. balsamic vinegar

1 T. walnut oil or olive oil

3 T. Sofrito sauce

ASSEMBLY:  If you are going to serve this layered as shown in the pic above, using a 3rd bowl, add the chickpeas and the cut up tomatoes.  Stir to mix. Add the vinaigrette to the chickpea-tomato mixture and stir well.  Spoon up 1/3 of the Tabouleh onto each plate, then top with 1/3 of the pea-tomato mixture.  Serve at once or keep chilled until ready to serve.  If tossing altogether and serving that way, well I don’t have to give you instructions on how to do that, do I?  🙂  ENJOY!

VARIATIONS:  Make a simple lemon and olive oil dressing or a Greek Salad Dressing instead of the orange vinaigrette.

NUTRITIONAL INFO:  Makes 3 servings, each contains:

309 calories

22 g  fat

24.56 g  carbs, 5.63 g  fiber, 19.93 g  NET CARBS  (I DID say this is not for Induction! 🙂 Chickpeas are carb-y!)

5.63 g  fiber

19.9 g  protein

318 mg sodium

451 mg potassium

17% RDA Vitamin A, 31% B6, 62% C, 16% E, 7% calcium, 24% copper, 45% iron, 14% magnesium, 38% manganese, 14% phosphorous, 15% zinc

 

 

 

Kale-Cranberry-Walnut Salad

Click to enlarge

Kale-Cranberry-Walnut Salad

I was so taken with the Kale-Orange-Walnut Salad I made last Fall, I decided to give it a go with dried cranberries to have with our grilled rib-eye steaks tonight.  WOW!  It was amazing!  The combination of sweetened cranberries, tangy onion and earthy walnuts is just amazing with kale!  This salad is not acceptable until you reach the berries level of the Atkins carb re-introduction ladder.  It is perfectly suited to Ketogenic, Primal or Paleo lifestyles as well.

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

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

SALAD GREENS:

1½ oz. kale leaves, stems removed, chopped or broken apart coarsely

1 oz oz. raw onion, sliced thinly (I used white, but red onion would also be good)

½ oz. walnuts, coarsely broken apart  (about 7 halves)

Sprinkle of grated Parmesan cheese (optional)

CRANBERRY VINAIGRETTE:

1 oz. sugar-free dried cranberries

2 T. walnut oil or flax oil

2 tsp. balsamic vinegar

Dash salt

½ packet stevia (optional, if cranberries are particularly tart)

DIRECTIONS:  Mix the salad dressing ingredients (all but the berries) in a small bowl.  Add the dried cranberries and allow them to macerate in the dressing while you prepare the rest of the salad.

Remove the tough stems from the kale.  Wash and dry the leaves.  In a medium bowl (or directly on the serving plates) tear apart the kale (or cut up smaller if you prefer).

Atop the bed of kale, thinly slice the onion, add the walnuts and pieces of macerated cranberries.  Toss lightly.  Plate the greens onto two plates and refrigerate until ready to serve.

With the back of a spoon, mash completely 3-4 of the softened cranberries.  Stir and set aside for dressing flavors to further develop.

Right before serving, spoon the vinaigrette over the greens being sure the cranberries are evenly distributed over the two servings of greens. Sprinkle with a wee bit of Parmesan if using (it really does add a bit of flavor).

NUTRITIONAL INFO:   Makes 2 servings, each contains:

192 calories

18.35 g  fat

6.8 g carbs, 1.7 g  fiber, 5.1 g  NET CARBS

2 g protein

90 mg sodium

 

Chicken Shawarma “Waldorf Salad”

Chicken Shawarma Waldorf Salad

I was originally going to make my regular Chicken Waldorf Salad recipe for super tonight.   But my husband wanted a green salad, so we agreed to compromise and serve the Waldorf Salad basically atop a nice tossed green salad.  I used the Shawarma Mayo Dressing I usually use on my Waldorf Salad but also added a bit of the Shawarma seasoning to the chicken when I sauteed it in the skillet.  This salad is delicious!  I can get by using a little less dressing serving it this way, too.  🙂  This salad is not suitable until Atkins Pre-Maintenance or Maintenance due to the apple, unless you have reached the higher-carb fruits level of the carb ladder in Phase 2.  It’s one of the carbier recipes on my website with the apple in it. More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php DISCLAIMER: By personal choice, I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection. INGREDIENTS: 3 oz. raw chicken breast, cut in bite-sized pieces 1 T. unsalted butter 1½ c. mixed salad greens 2 oz. diced apple (or you can sub in 1 oz. pomegranate kernels) 8-9 walnut halves, broken up a bit 1½ T. homemade mayo ¼ tsp. my Shawarma Spice Blend (or I like even more) DIRECTIONS:   Mix most of the Shawarma Spice blend into the homemade mayo and refrigerate until ready to serve.  Melt the butter in a skillet.  Add chicken and sprinkle with a tiny bit of the Shawarma Spice blend as you saute it until golden brown.  Fill your salad bowl with mixed salad greens.    Top with chicken.  Sprinkle on broken up walnuts and diced apple.  Serve the Shawarma mayo dressing either in the center of the bed of greens or separately at the table.  ENJOY! NUTRITIONAL INFO:  Makes just 1 salad, so you’ll need to adjust for more people.  Each salad contains: 587 calories 51 g  fat 14.3 g  carbs, 4.7 g  fiber, 9.6 g  NET CARBS 28.8 g  protein 165 mg sodium

Grilled Chicken Salad

Click to enlarge (shown with my Balsamic Vinaigrette)

Grilled Chicken Green Salad (shown with my Balsamic Vinaigrette)

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

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

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

INGREDIENTS:

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

¼ small carrot, sliced thinly (optional)

5 thin slices cucumber

3 cherry tomatoes, sliced in halves

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

1½ T. my Balsamic Vinaigrette

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

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

329 calories

20.2 g  fat

8.9 g  carbs, 4.1 g  fiber, 4.8 g  NET CARBS (3.6 if you omit the carrot)

25.7 g  protein

356 mg sodium

415 mg potassium

Balsamic Vinaigrette

003

This delicious vinaigrette is good on green salads, cucumber salads, tomato or mushroom salads.   With a little more extra-virgin olive oil added, it makes a wonderful dipping oil for homemade breads to compliment your next Italian dinner!  I rarely actually measure any of these ingredients, but did so to develop a recipe I could finally get around to adding to my website recipe collection.  I have just never thought of dressings as needing recipes before.  I just start throwing stuff into a bowl until it tastes good enough to put on my salad.  🙂 I like to use this recipe also as a dip for bread when I serve Italian fare.  It is particularly good with my Gluten-Free Focaccia bread baked as a loaf, then sliced for dipping: https://buttoni.wordpress.com/2013/04/22/gluten-free-grain-free-focaccia/.   This recipe is suitable for Atkins Induction, Keto programs, and Primal-Paleo as well.

INGREDIENTS:

½ c. extra virgin olive oil

2 T. balsamic vinegar

1 clove garlic, minced

1/8 tsp. onion powder

¼ tsp. crushed red pepper flakes (or 1/8 tsp. ground cayenne)

¼ tsp. dried oregano, crushed

Dash salt

1/8 tsp. coarse black pepper

DIRECTIONS:  Mince garlic into a small bowl. Measure out all other ingredients into the bowl.  Stir ingredients well.  This is best made a day ahead, but that is not absolutely necessary.  Don’t be alarmed that your spices and garlic will turn dark overnight.  Balsamic vinegar stains foods that way. I transfer any leftover to an old bottle and just store in at room temperature in my pantry.  It keeps a very long time that way (the oil is the first to go rancid, so one smell will tell you when it is time to toss it out).  Store in your refrigerator if you prefer.  I usually use mine up in a week or so, so spoilage has never been a problem for me.

NUTRITIONAL INFO:   Makes about 10 Tablespoons of dressing.  1 T. contains:

99 calories

11 g  fat

.73 g  carbs, .40 g  fiber, .33 g  NET CARBS

.05 g  protein

36 mg sodium

7 mg potassium

10% RDA Vitamin E

Kale-Orange-Walnut Salad

Click to enlarge

Kale-Orange-Walnut Salad

I bought a lovely bunch of kale at the store today and decided rather than cook it all, I’d like to try a salad with part of it.  Since kale is a bit strong to me, I thought a bit of fruit might round it out.  And it did!  The earthy taste of the walnuts and walnut oil playing off the citrus in the orange vinaigrette are what make this for me.  This salad is delicious alone, but would be delightful with boiled or grilled shrimp added as well, or some cooked bits of white chicken meat, making it a complete meal.

This recipe is not suitable until you reach the the higher fruit level of the Atkins OWL carb ladder (Phase 3).  It is perfectly OK for Ketogenic diets (although you may want to use lower-carb berries rather than oranges).  It is also suitable for Primal and Paleo as well.

You will find many more delicious salads and dressings like this in the hottest selling Low Carbing Among Friends cookbooks.  International author Jennifer Eloff has pulled in the most incredible talent on the the low-carb cooking scene.  Together they bring to you a bevy of tasty recipes any cook would be proud to serve to friends or family.  Order your personal set (or individual volumes) today from Amazon or here:   http://amongfriends.us/order.php 

DISCLAIMER:  I receive no remuneration for this promotions nor for the inclusion of my recipes therein.  I promote them simply because these talented cooks are amazingly creative and you are going to want this low-carb collections of recipes in your culinary toolbox.

BASE SALAD:

1½ oz. kale leaves, stems removed, sliced thinly  (this was 2 large leaves for me)

2 oz. raw onion, sliced thinly (I only had white on hand, but red onion would be perhaps even better)

½ oz. walnuts, coarsely broken apart  (about 7 halves)

2   ½”-slices of orange, cut into thirds

ORANGE VINAIGRETTE:

1 medium orange (you will only use part of it for this recipe)

2 T. walnut oil (important not to substitute other oils here)

2 tsp. balsamic vinegar

2 T. orange juice (fresh squeezed)

Dash each salt and coarse black pepper

Dash garlic powder (optional)

DIRECTIONS:  Cut the orange in half across the segments.  Peal one half of the orange with your knife.  Cut away 2 slices about the size of two large sections and cut the two into about 6 bite-sized pieces.  Set aside.  In a small bowl, squeeze out 2 tablespoons of orange juice from the uncut half.  to the orange juice, add the walnut oil, balsamic vinegar, salt, pepper and if using, the garlic powder.  Stir and set aside.

Remove the tough stems from the kale.  Wash and dry the leaves.  Julienne slice the kale (thinly) and place into a medium salad serving bowl (unless you plan to plate the salads individually). In that case, you can use any old bowl large enough to toss this in.  Add the thinly sliced onion, walnuts and pieces of orange.  place the bowl of greens and fruit in your refrigerator until ready to serve.

The final step right before serving is to pour the orange vinaigrette over the greens and toss well to coat.  If you wish to plate it, place half the salad onto each of two individual serving plates. Garnish with a slice of orange if desired.  I didn’t have any tonight, but a sprinkle of pomegranate kernels would be delicious as well as pretty on this salad.  🙂

NUTRITIONAL INFO:   Makes 2 servings, each contains:

206 calories

18.4 g  fat

9.85 g carbs, 3.20 g  fiber, 6.65 g  NET CARBS

2.3 g protein

90 mg sodium

229 mg potassium

24% RDA Vitamin A, 10% B6, 58% C, 8% E, 23% copper, 10% iron, 8% magnesium, 25% manganese, 7% phosphorous

Purslane Salad

Click to enlarge

Click to enlarge

Does it get any prettier?  I have seen the occasional recipe that called for purslane over the years, but was never inclined to try any.  Quite honestly, I wasn’t very familiar with what it was.  But I have begun growing it on my patio in huge pots.  It is so hardy and has such lovely blooms!  The entire plant is edible, leaves and flowers!  I decided I was going to finally taste it today.  To me, the flavor of all three parts of the plant (flower, leaf and stem) I would liken to a lemony bib lettuce.  Purslane is powerhouse of nutrition:  http://www.naturalhealth-solutions.net/healthy-eating/powerhouse-of-nutrition-purslane.

To harvest purslane, you can just pinch off individual stems from the mother plant, grab the end of the stem with one hand, and in one quick motion with your other hand’s thumb and index finger, strip the leaves off the stems like you would strip rosemary leaves off the stems.  Place the leaves (and blooms,, if using) into a colander or sieve.  Rinse under cold water to remove any dirt or insects hiding there.  Purslane wilts fast in dressing, so wait and prepare and dress your salad right before serving.  Below is a pic of what edible purslane looks like growing:

click to enlargeCAUTION:  If you find and gather what looks like wild growing purslane, be sure to snap the stem.  If it oozes a white, milky-looking substance, BEWARE! What you have found IS NOT edible purslane!!  The plant that oozes the white milky substance when pinched is an inedible impersonator known as spurge that just happens to look like purslane!  If eaten by mistake, spurge will make you very, very sick!

The inspiration for this recipe is a Middle Eastern salad recipe known as Fattoush, which has toasted pita bread pieces in it.  Well, I decided to just omit the bread because I don’t need to be eating bread in my salads.  But you could break up toasted low-carb bread into this salad if you like.

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

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

INGREDIENTS:

1 c. purslane shoots and leaves, stripped off stems (I only use the very tips of the stems)

2 c. romaine lettuce, broken into pieces

1/4 c. fresh mint, coarsely chopped

½ c. cucumber, peeled and diced

6 grape tomatoes (I cut mine into halves)

½ oz. red onion, slivered as thinly as possible

2 T. extra virgin olive oil

1 oz. fresh lemon juice

1 tsp. balsamic vinegar

1 clove garlic, minced

1/8 tsp. sumac (optional, but traditional in Fattoush)

Dash each salt and black pepper

OPTIONAL:  Toasted, broken up bits of 1 slice of low-carb bread

DIRECTIONS:  Harvest the purslane leaves and rinse under cold water and pat dry with paper toweling.  Add the torn lettuce, mint, cucumbers, red onion, tomatoes and salt/pepper.  In a small dish mix the measure out and stir the oil, lemon juice, balsamic vinegar, garlic and sumac.  Drizzle over the salad greens and toss.  Serve at once.

NUTRITIONAL INFO:  Makes 3 servings, each contains:

101 calories

9 g  fat

4.66 g  carbs, 1.43 g  fiber, 3.23 g  NET CARBS

1.1 g  protein

61 mg sodium

258 mg potassium

16% RDA Vitamin A, 25% C, 10% E, 16% iron, 11% manganese

Jicama Sofrito Salad

Click to enlarge

Jicama Sofrito Salad

This tasty, quick salad was a lovely compliment to our tuna patties and steamed cauliflower this evening. It was very hot in Texas today and I wanted a very light, refreshing no-fuss meal.  The sofrito gave this salad a little “bite”, which played off the sweetness of the jicama quite nicely.  If you like things “hot”, you might want to double the sofrito in this.  This recipe is suitable for all phases of Atkins, as well as Primal and Paleo diners.  I suspect with the addition of some thin slices of cooked, smoked sausage or bratwurst, this would make a nice lunch entree.

INGREDIENTS:

2 c. jicama, sliced into small sticks

½ carrot, peeled and sliced

2 T.  red bell pepper, sliced

12 black olives (pitted)

1 T. my sofrito sauce  (or any garlic/herb blend)

1½ T. Italian or balsamic vinaigrette

DIRECTIONS:  Cut jicama, carrot and bell pepper and place in a serving bowl.  Add the olives, sofrito and vinaigrette and toss. Chill for about 1 hour before serving.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

78.5 calories

5.3 g  fat

7.67 g  carbs, 3.9 g  fiber, 3.77 g  NET CARBS

.75 g  protein

120 mg sodium

Shawarma Mayo or Salad Dressing

Click to enlarge

THE Best salad with a grilled steak

This creamy salad dressing uses homemade mayonnaise as a base.  The Shawarma spice is a delightful flavor atop green salads and spinach salads.  This salad dressing is of course suitable for all phases of Atkins, Keto diets and Paleo-Primal diners as well.  This mayo, thinned with a little some cream or coconut cream makes a lovely salad dressing.  It is also doubles as a Bernaise Sauce stand-in for meats, fish and even some veggies!  Yum!!

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

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

INGREDIENTS:

½ c. my Homemade Mayonnaise

1 tsp. my Shawarma Spice Blend

Dash salt and pepper

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

NUTRITIONAL INFO:   Makes 8 T. of dressing or 4 servings.  Each 2T. serving contains:

200 calories

22 g  fat

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

.64 g  protein

32 mg sodium

Smoked Sausage & Bacon Salad

Click to enlarge

Smoked Sausage & Bacon Salad

The pork sausage I used in this salad is made at a nearby Czech meat market.  It is unsmoked and uncured.  The market assures me it is pure ground pork and spices and there is no sugar or filler in it.  It’s my favorite of all their sausages, actually. This Induction friendly salad can either be eaten with the Pudina Mint Dressing noted, or with some other dressing you may prefer.   Makes a GREAT lunch!  Nutritional stats reflect the salad made with the mint dressing, however.  I threw in a couple tablespoons of broccoli slaw in mine today to finish off a bag, but it is certainly not essential and therefore have not included that in the nutritional info below.

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

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

INGREDIENTS:

4 c. loosely packed salad greens

3 cherry tomatoes, halved

½ green onion, chopped

3 radishes, sliced thinly

1 recipe my Pudina Mint Dressing

2 slices bacon, coarsely chopped and cooked

2 oz. low-carb smoked sausage, sliced thin and browned

DIRECTIONS:   Fry bacon in a non-stick skillet.  Remove to paper towels to drain.  I used that grease to make my Pudina Mint Dressing to go on top of this today.  Brown sausage slices.  Arrange greens in serving plates/platter.  Place tomatoes around the edges.  Top with radishes and green onion.  Drizzle whatever dressing you’re using on top.  Arrange sausage slices evenly on top and sprinkle bacon on last.  Serve at once.

NUTRITIONAL INFO:   Makes 2 servings, each contains:  (These numbers do not reflect the dressing.  Check that recipe for additional amounts to add in, or whatever dressing you use.)

134 calories

9.5 g  fat

3.0 g  carbs, 1.65 g  fiber, 1.35 NET CARBS

7.4 g  protein

150 mg sodium

 

Pudina Mint Salad Dressing

Click to enlarge

Click to enlarge

I bought a jar of mint chutney at our new little Indian grocery store this week.  If you’ve ever eaten at an Indian restaurant, the Pudina, or mint chutney, is that green sauce they often serve in a small dish with the crisp now-forbidden chapati crackers before the meal.  Pudina is also used on their cucumber salads.  There are many brands of this Indian chutney and many recipes for it readily available on the internet.  If you’re lucky enough to find it at a local Asian market, most brands I’ve tried have been suitable, though not as good as homemade.  Just read the ingredients to be sure there is no sugar in it.  Traditionally, there will be none.  Today, for my lunch salad, I decided to create a salad dressing with this mint chutney.  This tasty Induction friendly dressing was the end result.  The bacon grease was an afterthought, but it added a LOT to the overall flavor to the final dressing, as you can imagine. 🙂

INGREDIENTS:

¼ c. my homemade mayo

Click to enlarge

1T. + 2 tsp. fresh bacon grease  (amount from cooking 2 slices of bacon)

1 tsp. red wine vinegar

1 tsp.pudina mint chutney: (or some chopped fresh mint, cilantro and garlic)

DIRECTIONS:  Mix all ingredients and stir well.  Chill until ready to use.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

248 calories

27.35 g  fat

.65 g  carbs, 0 g fiber, .65 g NET CARBS

.5 g  protein

104 mg sodium

 

Parsley-Cilantro Salad Dressing

Click to enlarge

Parsley-Cilantro Salad Dressing

This tasty dressing compliments and actually becomes part of the salad greens!  You’ll like this one! Suitable for all phases of Atkins, Keto diets, Primal and Paleo!

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

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

INGREDIENTS:

Juice of ½ lemon (about 2 T.)

1/3 c. coconut milk

1 clove garlic, minced

2 T. green onion, chopped

1 jalapeno, seeded and chopped

½ tsp. Chinese chile paste (Sambal Oelek or Sriracha)

Dash salt and black pepper

1 T. coconut oil (or olive oil)

1/3 c. parsley, chopped

1 c. cilantro chopped

OPTIONAL:  For a creamier dressing, add ¼ c. homemade mayonnaise and ¼ c. sour cream.  Be sure to add those numbers to those below (divided by 3 servings).

DIRECTIONS:  Put all ingredients into blender or food processor and blend until smooth.  Put in lidded jar and chill until ready to serve over nice green salads or a crisp jicama or cucumber salad.

NUTRITIONAL INFO:  Makes enough to nicely top 3 salads.  1/3 batch contains:

108 calories

11 g. fat

3.60 g  carbs, 1.1 g fiber, 2.50 g  NET CARBS

1.1 g  protein

69 mg sodium

20% RDA Vitamin C, 12% copper, 13% manganese, 38% phosphorous, 170 mg potassium

Chinese Sausage-Jicama Salad

Click to enlarge

Click to enlarge

Our best friends in Dallas recently visited and brought me some Chinese Sausage.  Well, I’ve not had it in years.  Tonight I made a tasty little salad with it and thought I’d share.  I actually had this as a main course and it was VERY filling.  But I always find jicama to be filling, so I wasn’t surprised.  This is not a sausage I would indulge in often, as it has 5 carbs, but one link in my salad didn’t hurt me, as I’d planned the rest of the day’s food around having this for dinner.  This dish is Induction friendly provided you can fit the carbs into your day’s tally.

INGREDIENTS:

1 link Chinese sausage, available in  Asian markets and some specialty grocery stores

3 oz. jicama, sliced into small fries size 3/4″ long

1 oz. carrot, sliced thin

1 green onion, cut into ½” pieces

½ medium jalapeno, seeded & slivered very thinly in strips

2 medium radishes, sliced thin

½ clove garlic, minced

1½ tsp. soy sauce

1 tsp. peanut butter (I use crunchy)   

1½ T. sesame oil

1 tsp. rice vinegar

½ Chinese chile sauce (I use Sambal Oelek available at many grocery stores with the Chinese Food)

DIRECTIONS:    Slice sausage and cook in a little water until water evaporates and sausage is beginning to brown. Set aside while you put the salad together.  Mix all vegetables in a large bowl.  Mix the last 5 ingredients in a small bowl and pour over salad veggies.  Add sausage and stir to coat all well.   Serve at once or chill if you need to wait on serving..

NUTRITIONAL INFO:  Makes 1 large dinner entree serving which contains:

524 calories

44.9 g  fat

20.1 g  carbs, 6.4 g  fiber, 13.7 NET CARBS

12 g  protein

1036 mg sodium

36% RDA Vitamin A, 11% B6, 38% C, 16% iron, 12% manganese, 344 mg potassium

Guacamole Salad

 

Click to enlarge

Click to enlarge

One of my favorite salads, whether accompanying a Mexican entree or just by itself with a piece of leftover meat.  And you almost can’t find a more nutritious food than avocado.  Just check out the nutritional info below.  Half of the recipe is OK during Induction.  Many people add finely chopped onion, but I don’t digest raw onion too well, so I leave it out.

INGREDIENTS:

2 leaves romaine lettuce, stems removed, sliced thin

1 avocado

½ plum tomato, seeded, chopped

½ jalapeno, seeded, chopped VERY fine

Dash garlic powder

Dash salt

Few drops of lime or lemon juice (only needed if not serving right away, so it won’t turn dark)

DIRECTIONS:   Cut up lettuce and set on serving plate.  Run a knife around the avocado to cut through skin and down to the pit.  Separate the two halves with your hands.  Now whack the seed one time with the knife blade so that it embeds itself in the seed.  Twist, lift and the seed will come out with the blade.  Discard the seed.  Using a large soup spoon, spoon out the meat of the avocado onto a dish and discard peelings.  Mash well with a fork.  Add remaining ingredients (including onion if adding that), reserving a bit of the tomato for the top garnish.  Spoon the mashed guacamole onto the bed of lettuce on the plate and top with a few bits of tomato.

NUTRITIONAL INFO:   Makes 1 serving* for a main course,  which contains:     (* 2 servings, if also having an entree)

294 calories

25.6 g  fat

18.3 g  carbs, 13.3 g  fiber, 2 g NET CARBS

4.5 g  protein

173 mg sodium

27% RDA Vitamin A, 37% B6, 50% C, 26% E, 43% copper, 20% iron, 20% magnesium, 21% manganese, 25% niacin, 1067 mg potassium, 17% phosphorous, 25% riboflavin, 16% thiamin, 16% zinc

Black Soy Bean Salad

BlackSoyBeanSalad

I don’t eat soy beans very often, but this little salad is quite tasty and I will allow myself this treat once in awhile.  Black soy beans have so much fiber, it reduces their net carb count to 1 per ½ cup serving.  So a very useful bean if you’re following a low carb lifestyle.  This could be served as an entree or with bits of leftover grilled steak or chicken on top, for lunch as a complete meal.  This dish is not suitable for Induction.  When you get to the legumes rung of the Atkins OWL carb re-introduction ladder, you can enjoy this delicious dish. Black soy beans only have 1 net carb per 1/2 cup.  Not to be confused with regular black beans that have 14 net carbs!  So I only use the black soy beans for this salad and the occasional bowl of chili.  🙂

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

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

INGREDIENTS: 

1   14 oz. can black soy beans (I use Eden brand), rinsed and drained

2 leaves romaine lettuce, spines removed and sliced thin

1 oz. purple onion, slivered thinly

2 T. balsamic vinegar  (or red wine vinegar)

3 T. olive oil

1 clove garlic, minced

Dash each black pepper, salt, and cayenne pepper

DIRECTIONS:   Rinse beans in a strainer, drain well and put into a mixing bowl.  Slice lettuce and add.  Sliver onion and add.  Toss well.  Mix dressing ingredients and spices in a little jar, shake and pour over salad.  Refrigerate for 30 minutes or so to allow flavors to meld.  If adding leftover grilled meat, heat the meat and add slices on top right before plating.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

138.5 calories

11.75 g  fat

5.98 g  carbs, 2.53 g.  fiber, 3.45 NET CARBS

3.35 g  protein

52 mg. sodium

Spicy Purple Coleslaw

Click to enlarge

Spicy Purple Coleslaw

This slaw has a bit of a bite, so adjust the jalapeno to your taste. We just love this slaw!  And it’s so colorful, isn’t it?  This is suitable for Atkins Induction and all Ketogenic diets.  It also fits a Primal-Paleo lifestyle.

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

INGREDIENTS:

2 c. cut up purple cabbage (you can use green), cut real fine

½-1 whole jalapeno, seeded and slivered into ½” slices

½ oz. onion, slivered very thin (or 1 whole green onion, chopped)

4 T. my homemade mayo

¼ tsp. your favorite all-purpose seasoning or my Shawarma Spice Blend

DIRECTIONS:   Cut up the cabbage as you usually would for coleslaw and place in a mixing bowl.  You can use a food processor for this if you prefer, but I don’t like mine as fine as my processor blade chops it.  Add all remaining ingredients and toss to coat well.

NUTRITIONAL INFO:  Makes 3 servings, each contains:

202 calories, 18.6 g  fat, 6.87 g carbs, 1.6 g fiber, 5.27 g NET CARBS, 76 mg sodium

Jicama Mint Salad

 

Click to enlarge

Click to enlarge

I’ve had this sauce on cucumbers many a time and loved it.  Tonight I decided to try it on jicama and it was WONDERFUL!  Very refreshing salad for summer.  Crunchy and slightly sweet.This recipe is suitable for all phases of Atkins, Keto diets and Primal-Paleo as well.

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

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

INGREDIENTS: 

2 T. of my Mint Sauce

1 c. jicama, peeled and cut into strips about 1″ long, as pictured above (or grated if you prefer)

Sprinkle of salt to taste

Splash rice wine vinegar (optional)

DIRECTIONS:  Mix up the Mint Sauce recipe and set aside.  Cut up jicama and place in bowl large enough to toss easily.  Add 2 T. of the mint sauce and toss.  Taste to see if you want to add salt.  If you prefer your salads tart, add a sprinkle of rice wine vinegar (available in most grocery stores in the Chinese Food section) to the jicama as you toss it.  Plate and serve with tomato slices.

NUTRITIONAL INFO:  Makes 1 serving which contains:

78 calories

2.4 g  fat

13.2 g carbs, 7.1 g fiber, 6.1 g NET CARBS

1.7 g protein

35% RDA Vitamin C

Indian Mint Sauce

Mint Chutney

I love the combination of mint, cilantro and jalapeno on most things Indian as well as Middle Eastern salads, cucumbers and even jicama diced up.  Wonderful flavors together. This chutney sauce is Atkins Induction friendly and suitable for Keto diets.  It can be used as a dip for low-carb versions of Indian naan, for dressing cucumbers and salads, or as a condiment for Indian Mixed Grill meats or even Middle Eastern meat dishes.  I increase the sour cream and make a creamier dressing when I do this sauce for a cucumber salad.  This can also be thinned with a touch of water if you like it thinner.  You’ll see it both thick and thin in Indian Restaurants.

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

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

INGREDIENTS:

1 c. cilantro leaves

1 c. mint leaves

2  3-inch jalapenos, seeded

juice of 1 lemon or lime

3 T. sour cream (you can use Greek yogurt, but will be higher in carbs)

3 T. heavy cream

Dash salt

Water as needed if you want it thinner

DIRECTIONS:  Throw all ingredients into food processor and pulse or hand chop to a fairly smooth mixture as pictured above.  Use as a condiment for Indian food at room temperature.  Chill and toss a little of this with sliced cucumbers, sliced jicama or diced tomatoes for a wonderful salad.

NUTRITIONAL INFO:   Makes 6 servings (or enough to dress 6 salads).  1/6 batch has:

29 calories

2.3 g fat

1.77 g carbs, .73 g fiber, 1.04 g NET CARBS

.77 g protein

35 mg sodium

Tomato Mushroom Salad

 

Click to enlarge

Tomato Mushroom Salad

This Atkins Induction, Keto and Primal-Paleo friendly salad is ever so good and colorful, too!  I just love this stuff!

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

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

INGREDIENTS:

1 portobello mushroom, cut into ¾” dice

3 T. olive oil

2 Roma tomatoes, seeded and chopped large

10 black olives, cut into halves or thirds

2 fresh basil leaves chopped

¼ c. green onion, chopped

1 tsp. yellow onion, chopped

1 T. balsamic vinegar

1 clove minced garlic

Sprinkle of black pepper and salt

DIRECTIONS: Saute cubed mushroom in olive oil with shallots and green onion.  Remove when mushroom is done and cool.  Add other ingredients and stir well.  Chill 30 minutes or so before serving.  Would be nice to serve in a lettuce leaf if for company.

NUTRITIONAL INFO: Makes 2 servings, each containing:

251 calories

23 g fat

10.7 g  carbs, 3.1 g fiber, 7.6 NET CARBS

3.75 g  protein

190 mg sodium

Black Olive Salad Dressing

Click to enlarge

Click to enlarge

This salad dressing is made from my Olive Tapenade recipe.  I merely add more olive oil, some balsamic vinegar and a little sun-dried tomatoes to the mix.  This recipe is Induction friendly.

INGREDIENTS:

6 oz. pitted black olives (all canned black or add some Greek black olives as well)

1/2 small clove minced garlic

1/3 c. olive oil

4 T. chopped parsley

1 T. + 1 tsp. sun-dried tomatoes packed in oil

2 T. balsamic vinegar

DIRECTIONS: Process, pulsing, in a food processor all ingredients until smooth.  You want it finely chopped.  You can use a blender if you do not have a food processor.  Serve over your favorite green tossed or Greek salad with crumbled feta (optional).

NUTRITIONAL INFO: Entire recipe has 902 calories, 17.4 net carbs.  Allowing for 10 servings, each portion will contain:

90 calories

9.4 g  fat

2.3 g  carbs, .6 g fiber, 1.7 g  NET CARBS

.2 g  protein

163 mg sodium

Shawarma Tuna Salad

Shawarma Tuna Salad

Shawarma Tuna Salad

If you want a tuna salad with a twist, try my latest addiction.  I just keep finding so many new ways to use this spice blend.  It’s REALLY good in tuna salad!  This recipe is suitable for all phases of Atkins and Keto diets.  Primal-Paleo folks can enjoy it, too.

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

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

INGREDIENTS:

6.5 oz. pouch or can of drained tuna (I use oil pack)

¼ c. my homemade mayo

½ c. celery, chopped fine

¼-½ tsp. my Chicken Shawarma Spice

Dash each cayenne pepper and onion powder

Sprinkle of paprika (or more cayenne) on top to garnish

DIRECTIONS: Mix the spices into the mayo and stir well.  Add the chopped celery and tuna and blend.  Makes enough for 3 nice servings (or sandwiches on a slice of my low-carb bread, sliced laterally:

NUTRITIONAL INFO: Makes 3 servings, each contains:

304 calories

25 g  fat

.94 g carbs, .25 g fiber, .69 NET CARBS

23.36 g  protein

200 mg sodium

 

Sun-Dried Tomato Salad Dressing

 

Click to enlarge

Click to enlarge

This is one of my favorite salad dressings.  We just love its slightly sweet edge on a salad of fresh “spring mix”.  I sometimes like to use this on a good chicken sandwich too!  This is Induction friendly.

INGREDIENTS:

½ c. homemade mayo:  https://buttoni.wordpress.com/2009/07/27/homemade-mayonnaise/

¼ tsp. my Chicken Shawarma Spice Blend: https://buttoni.wordpress.com/2010/07/13/chicken-shawarma-spice-blend/

2-3 tsp. sun-dried tomatoes packed in oil (Do Not Drain!)

Dash salt & pepper

¼ c. cream

DIRECTIONS: Make the mayonnaise according to the instructions for that recipe.  Scoop out the required ½ c. for this recipe, place in a blender or food processor.  Store the rest in the fridge in a jar or lidded container.  Add the tomatoes, cream and seasonings to the mayo and pulse a few times to blend well.  Will be a little chunky.

NUTRITIONAL INFO: Makes 4 (2T. each) servings.  Each serving contains:

287 calories

30 g fat

1.75 g  carbs

.25 g  fiber

1.5 g  NET CARBS

9 g  protein

63 mg sodium

57% RDA Vitamin B12, 26% E, 26% iron, 31% phosphorous, 46% riboflavin and 59% selenium