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Archive for the ‘Salads & Dressings’ Category

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

SALAD INGREDIENTS:

1 cup curly kale, stemmed & torn into small pieces

1 oz. mango, peeled and chopped

1 oz. jicama, peeled and chopped

1 tsp. onion slivers (I used red onion)

5 walnut or pecan halves, broken in half again

GARLIC MINT DRESSING INGREDIENTS:

1 T. extra virgin olive oil

2 tsp. balsamic vinegar

½ clove garlic, minced

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

Dash each salt and black pepper

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

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

NUTRITIONAL INFO:   Makes 1 individual salad which contains:

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

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

INGREDIENTS:

1 ripe avocado, skinned, seeded

3 T. sour cream

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

1 T. red wine vinegar

1/8 tsp. sea salt

1/4 tsp. coarse black pepper

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

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

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

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

INGREDIENTS:

2 T. lime juice

2 T. rice vinegar

2T. + 2 tsp. sesame oil

1 tsp. hot sesame oil

3-4 drops liquid sweetener

3 T. low-sodium soy sauce

1 tsp. minced fresh ginger

6 c. shredded Napa cabbage

1 c. chopped fresh cilantro

1 shredded carrot

½ fresh jalapeno, seeded, sliced in small julienne strips

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

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

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

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

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

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

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

INGREDIENTS:

1 ripe avocado, skinned, seeded

3 T. sour cream

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

1 T. red wine vinegar

1/8 tsp. sea salt

1/4 tsp. coarse black pepper

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

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

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

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

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

INGREDIENTS:

1 c. cut up cucumber

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

2 T. hemp seed oil

2 T. red wine vinegar

2 tsp. my Ranch® Powder blend

Dash salt

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

NUTRITIONAL INFO:    Makes 2 servings, each contains:

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

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

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

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

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

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

INGREDIENTS:

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

3 avocados, skinned, seeds discarded

1/4 tsp. total garlic powder

1/8 tsp. sea salt

11 oz. 90% lean ground beef

1/2 tsp. chili powder blend

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

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

NUTRITIONAL INFO:  Makes 3 servings, each contains:

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

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

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

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

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

INGREDIENTS:

4 c. mixed salad greens

10 leaves baby spinach

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

2 oz. red bell pepper, sliced thin

½ green onion, chopped into ½” pieces

1 ripe avocado, skin & seed removed

4 T. my Shawarma Mayonnaise

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

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

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

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

NUTRITIONAL INFO:   Makes 2 servings, each contains:

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

 

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