Buttoni's Low-Carb Recipes

Archive for the ‘Salads & Dressings’ Category

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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.

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 cals, 46.7g fat, 6.95g carbs, 2.2g fiber, 4.75g NET CARBS, 37g protein, 748 mg sodium  (coming from the chorizo and cheese)

 

 

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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 Kubideh 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.

INGREDIENTS:

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

1 c. Greek yogurt (I personally prefer half yogurt & half sour cream)

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

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

Our LOW CARBING AMONG FRIENDS cookbooks are selling fast! What are you waiting for? Volume 8, 9 and 10 are almost exclusively comprised of my recipes! Included are some tasty new creations of my dear friends George Stella and Jennifer Eloff. Special complete set pricing going on right now. Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe or two, do stop by and leave a review at Amazon here.  Remember, I participate in this venture without pay by personal choice.  But these are definitely cookbooks worthy of adding to your ongoing cookbook collection.

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

 

Click to enlarge

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

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 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 10-volume set TODAY for special price discounts! Books are also available individually from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

½  c. mayonnaise  (preferably homemade)

¼  tsp. salt

1/8 tsp. black pepper

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

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

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

1 T. wine vinegar

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

VARIATION:  Add 2 T. finely slivered red onion.

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

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

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

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

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

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

INGREDIENTS:

5 leaves romaine lettuce, chopped

1 Roma tomato, diced

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

2 avocados, skinned and seeded

1/8 tsp. garlic powder

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

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

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

NUTRITIONAL INFO:  Makes 2 servings, each contains:

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

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

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

INGREDIENTS:

2 T. lime juice

2 T. rice vinegar

2T. + 2 tsp. sesame oil

1 tsp. hot sesame oil

3-4 drops liquid sweetener

3 T. low-sodium soy sauce

1 tsp. minced fresh ginger

6 c. shredded Napa cabbage

1 c. chopped fresh cilantro

1 shredded carrot

½ fresh jalapeno, seeded, sliced in small julienne strips

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

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

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

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

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 for several years now to bring you a wealth of delicious recipes you are going to want to try.  Many of my recipes are also in these cookbooks! Order your 10-volume set TODAY! There is special pricing on for a limited time!  You can always purchase volumes individually, too, from Amazon or for the best deals, order here: http://amongfriends.us/order.php

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

 

 

 

Chipotle Chile Sauce

This versatile sauce has a simply AMAZING flavor!   It’s a wonderful compliment to baked and broiled chicken, pork, seafood as well as being a delicious green salad dressing.  It’s marvelous on grilled fish tacos if you make those.  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 or turnips).  Or you can smear a bit on your next grilled burgers or steak.  It’s great on turkey and chicken sandwiches.  It’s even very tasty dabbed onto scrambled eggs!  Shall I go on?   Needless to say, I think I’m addicted to this stuff.  LOL.   It is suitable for all phases of Atkins, Keto diets and Primal Blueprint 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.  🙂

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Special sale going on right now on the complete 10-volume set ($9.99 per volume)!  Order your set or individual volumes from Amazon  or our direct order site: amongfriends.us/order.php.

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 cals, 28.2g fat, 1.97g carbs, 0.37g fiber, 1.6g NET CARBS, 1.7g protein, 272 mg sodium

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

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

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

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

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

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

 

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

INGREDIENTS:

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

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

¼ c. homemade Shawarma Mayonnaise

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

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

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

NUTRITIONAL INFO:  Makes 4 servings, each contains:

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

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

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

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

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

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

INGREDIENTS:

2 large carrots

4 T. my Shawarma Mayo

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

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

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

NUTRITIONAL INFO:   Makes 3 servings, each contains:

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

When I got home from a doctor’s appointment and the grocery store today, the chicken legs I bought on sale sounded so good I baked off 4 of them for lunch.  Needed something green to have with them and decided my fresh bunch of parsley and cut cucumber in the fridge would make a nice Middle Eastern salad.  Had a can of chick peas in the pantry and added a few of those to make this salad a bit more substantial.  DELICIOUS!

This recipe is suitable once you reach the legumes level of Atkins Phase 2 carb re-introduction ladder.  Although chick peas, also known as garbanzo beans, are a little carby, they are low on the glycemic load index, so they have little impact on your blood glucose maintenance.  Therefore they are one of the healthiest dried beans you can eat, if you eat beans at all.

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.  Order your books from Amazon  or our direct order site: amongfriends.us/order.php.

DISCLAIMER: I elect not to be paid for this book promotion nor for the inclusion of my recipes therein. I do so because they are wonderful cookbooks you will want to add to your low-carb cook collection.

INGREDIENTS:

1 c. parsley, chopped

½ c. cucumber, chopped

½ c. canned chick peas, drained

1 T. fresh lemon juice

1 clove minced garlic

1 T. green onion, chopped fine

3 T. extra virgin olive oil

½ c. finely diced tomato

1/8 tsp. each sea salt and coarse black pepper

DIRECTIONS:  Chop vegetables and place in medium decorative serving bowl.  Add all remaining ingredients and stir to mix well.  Serve at once with your desired meat.

NUTRITIONAL INFO:   Makes 4 servings each containing:

138 cals, 10.7g fat, 9.65g carbs, 2.3g fiber, 7.35g NET CARBS, 2.32 g protein, 188 mg sodium

001

This was what we had for lunch today.  I love this recipe in the summertime!  So easy to throw together for lunch without heating up the kitchen.  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!  🙂 .  This can tasty dish be enjoyed by people on all phases of Atkins and Keto diets.  It is suitable for Primal-Paleo followers as well.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself, is almost exclusively comprised of my recipes with some new creations by Chef George Stella and Jennifer Eloff.  Order your copy (or any of our  cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

2 T. lime juice

2 T. rice vinegar

2T. + 2 tsp. sesame oil

1 tsp. hot sesame oil (or ¼ tsp. Sriracha sauce)

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). Adding ½ c/ chicken to each serving adds about 150 calories, 9g fat, 18g protein to each serving.

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 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

Click to enlarge (shown with my Balsamic Vinaigrette)

Grilled Chicken Green Salad (shown with my Balsamic Vinaigrette)

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

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

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

INGREDIENTS:

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

¼ small carrot, sliced thinly (optional)

5 thin slices cucumber

3 cherry tomatoes, sliced in halves

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

1½ T. my Balsamic Vinaigrette

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

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

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

 

Asian Chicken Salad with Peanut Dressing

Asian Chicken Salad with Peanut Dressing

This recipe is an older one on my site, but it is so good and has been so popular, I thought I’d re-share it for those who missed it the first time around.  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 98º-100º daily! Lord what will July and August be like this year in Central Texas?  I don’t mind doing a quick skillet sear, but don’t want to turn that oven on very often in summer.   This salad is is just perfect for Texas summer weather and is 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

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 (or mixture of lettuce or cabbage slaw mix)

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.  Alternately, you can use leftover grilled chicken as I did in photo above.  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, 25.5g fat, 10.2g carbs, 3.35g fiber, 6.85g NET CARBS, 39.5g protein, 632mg sodium

 

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

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

 

 

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!

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

INGREDIENTS:

3 T. olive oil

1 portobello mushroom, cut into ¾” dice

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

VARIATION:  Add a little crumbled feta cheese on top.

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 also be nice to served in a lettuce leaf.

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

This delightfully tasty salad was what we had for lunch today.  It was filling yet light.  I was out of my homemade Italian sausage so I had to use some commercial from Sam’s I had in the freezer.  This is the time of year we like to eat light like this for lunch.  Too hot in Central Texas to be cooking at noon time. 🙂  This recipe is suitable for all phases of Atkins.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

INGREDIENTS:

2 links Italian sausage

4 c. fresh raw baby spinach leaves

2 oz. red onion, sliced as thin as possible

1 Roma tomato, cut into pieces

6 black olives, cut into halves

¼ c. my Shawarma Mayo Salad Dressing

2 T. shredded Parmesan cheese

Dash each coarse black pepper and salt

DIRECTIONS:  Place 2 cups spinach leaves on each of two serving plates.  Sliver up the onion and sprinkle evenly over both salads.  Slice and add half the olives to each plate.  Cut the tomato into wedges and those in half and add half of the tomato to each plate.  Sprinkle 1 T. shredded Parmesan atop each salad.  Set aside for now.  Brown the sausage links in a skillet over medium-high head until fully done. Slice them and place slices on each of the salads equally.  Drizzle half the salad dressing on top of each salad and serve at once, allowing each person to salt and pepper to their taste at table.

NUTRITIONAL INFO:   Makes two servings, each contains:

642 calories, 62.1 g fat, 9.2 g carbs, 2.45 g fiber, 6.75 g NET CARBS, 23.25 g protein, 845 mg sodium

Tzatziki

Posted on: May 17, 2018

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

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

SofritoDeviledEggs

I’ve found yet another wonderful use for my addictive Sofrito sauce.  Both I and the hubs love these eggs!  They’ll be so nice to have ready made on a plate in the fridge for snacks!  Wonderful for parties as well.  What a great way to use up some of those Easter eggs.  This recipe is OK for all phases of Atkins, Keto diets and Primal as well.  Paleo folks will want to omit the Ranch dressing.

INGREDIENTS:

6 large eggs, hard-boiled, peeled and neatly cut in half

2 T. my Homemade Mayonnaise

1 tsp. my Ranch Buttermilk Dressing (or dash onion and garlic powder)

1 T. my Sofrito

1/4 tsp. wine vinegar (or 1/4 tsp. Dijon mustard)

OPTIONAL:  1/8 tsp. cayenne pepper for a little “bite”

DIRECTIONS:  Boil, chill, and peel eggs as you do normally.  Slice neatly into halves. With a knife point, tip the yolk part onto a paper plate. Set the whites onto your serving platter for now.     To the egg yolks add the mayo, the Ranch dressing, the Sofrito and wine vinegar.  Mash and blend until smooth with a fork.  Decide if it is stiff enough to pipe. Fill a piping bag with large tip or a quart plastic bag with a 1/4″ hole cut in the corner (or a cookie press with a large decorative tip) and pipe about 1-1½ T. of the filling (in a circular motion) into each egg white half.  You can optionally garnish the plate with chopped parsley or cilantro, and for even more color, 2 cherry tomato halves.

NUTRITIONAL INFO:  Makes 12 deviled egg halves.  Each half contains:

60.33 calories, 5.14 g  fat, 0.38 g carbs, 0.05 g fiber, 0.33 g  NET CARBS, 3.25 g  protein, 51 mg sodium

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

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

 

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!  I’m making it to have with our low-carb lasagna tonight.  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)

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.

BASE SALAD:

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

With red onion.

2 oz. raw onion, sliced thinly (only had white on hand, but red onion is 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

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 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

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

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

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

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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

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

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 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

 

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 T. 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

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 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

 

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 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 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 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

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

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

IMG_4597

Looking for a delicious new salad dressing?  This one is so good I often have salad seconds when I make it.  🙂  This dressing is not hot 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.

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).  It 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 cals, 3.9g fat 0.99g carbs, 0.5g fiber, 0.49g NET CARBS, 0.56g protein, 11 mg sodium

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.

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

 

 

 

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.  🙂

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Special sale going on right now on the complete 10-volume set ($9.99 per volume)!  Order your set or individual volumes from Amazon  or our direct order site: amongfriends.us/order.php.

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 cals, 28.2g fat, 1.97g carbs, 0.37g fiber, 1.6g NET CARBS, 1.7g protein, 272 mg sodium


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