Category Archives: Recipes

keto low carb diabetic recipes

Keto Glass Skin Chicken

Leave a reply

Keto Glass Skin ChickenKeto Glass Skin ChickenKeto Glass Skin ChickenKeto Glass Skin ChickenKeto Glass Skin Chicken. This chicken has got to have the crispiest skin ever, if done correctly will crack like glass, and with only 6 ingredients is one of my easiest to make. Yes,  lots of good fats.

I discovered this recipe on a site called Splash of Keto. (I followed her on Twitter), I have recommended some of her recipes and retweeted several of them and have never gotten any acknowledgment but she was relatively new at the time and of course was going to give her any benefit of the doubt. I am not the most adept person on social media myself so… She calls her dish Salt & Vinegar Chicken but I like the name Keto Glass Skin Chicken because it pretty well describes the way the chicken skin turns out. If you take a knife or fork and tap it, should sound and crack like glass. I have changed the ratios a little and upped the temperature quite a bit but it is essentially the same.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Glass Skin Chicken
Print
Ingredients
  1. 4 Large Bone-In Skin On Chicken Thighs
  2. ½ C Apple Cider Vinegar
  3. 3 T Melted Butter
  4. 2 t Salt
  5. ¼ t Garlic Powder
  6. ¼ t Onion Powder
Instructions
  1. Mix all sauce ingredients well.
  2. Preheat oven to 425°
  3. In a shallow glass baking dish spoon about ¼-⅓ of marinade in bottom.
  4. Arrange thighs skin side down, making sure you have room between each piece.
  5. Reserve rest of marinade.
  6. Marinate for 30-45 minutes, turn skin side up and now marinate for 10-15 minutes.
  7. Cook 40-45 minutes or until skin is crispy, crispy, crispy.
  8. Add all pan drippings to reserved marinade and serve in individual ramekins for dipping.
  9. 4 Servings
  10. 316 Calories, 25.0g Protein, 22.0g Fat, 3.8g Carbs, 0.1g Fiber, 3.7g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Hoisin Tartar Sauce

Leave a reply

Keto Hoisin Tartar SauceKeto Hoisin Tartar SauceKeto Hoisin Tartar Sauce. I decided to post this recipe for myself so I wouldn’t have to guess at the ingredients every time I wanted to make it. So make it or not, it is fabulous and I probably will never go back to my older Tartar Sauce again. There is always a catch and this one needs my Sugar Free Hoisin Sauce but since I always have that in the fridge to make Peking Duck anyway, for me it’s easy peasy so…for the win it’s keto hoisin tartar sauce.

I have made this with both dill relish and sweet relish and I have to say I personally like the sweet relish a lot better and Mt. Olive brand is available at Safeway. I have also tasted several sugar free relishes and Mt. Olive is still THE best.

 

 

 

 

 

 

 

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Hoisin Tartar Sauce
Print
Ingredients
  1. ¾ C Mayonnaise
  2. ¼ C Pickle Relish (Dill or SF Sweet)
  3. 2 T Hoisin Sauce
  4. 2 T Finely Chopped Cilantro
  5. 1 T Grated Onion
  6. 1 t Fish Sauce
  7. ⅛ t Salt
  8. ⅛ t Pepper
Instructions
  1. Mix all ingredients and refrigerate for at least 4 hours.
  2. 8 Servings
  3. 160 Calories, 0.0g Protein, 15.6g Fat, 3.0 Carbs, 0.0g Fiber, 3.0g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Daikon Tartiflette

Leave a reply

Keto Daikon TartifletteKeto Daikon TartifletteKeto Daikon TartifletteKeto Daikon TartifletteKeto Daikon TartifletteKeto Daikon Tartiflette. I am making this recipe available because…drum roll please…I had absolutely all the ingredients in hand and at the ready including Creme Fraiche that I just happened to make last week. I have changed nothing except to replace Yukon Gold potatoes with Daikon Radish so you are going to get pretty much the real deal here. I have made no secret that where, and when possible, I will shamelessly substitute low carb ingredients from someone else’s high carb recipe which I have done here. This Keto Daikon Tartiflette is simply the essence of Keto~LowCarb food at its finest.

When I first saw the recipe it was touted as an après ski dish so, we’ll let it rest on that but if I were you, (and I’m not) I would use this as a side dish with any meal featuring meat. There are many good cheese substitutes which I have added to the Notes.  A few last words; keto daikon tartiflette is easy to make and to-die-for good.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Daikon Tartiflette
Print
Ingredients
  1. 8 Oz. Raclette Cheese + More If You Deem It Necessary (Please See Notes)
  2. 2 Lbs. Daikon Radish
  3. 8 Slices Thick-Cut Bacon
  4. 1 T Fresh Thyme Finely Chopped
  5. 2 t Garlic Paste
  6. 1¼ t Salt (Divided)
  7. ½ t Pepper
  8. 1 Medium Onion
  9. 1 C Heavy Cream
  10. ½ C White Wine
  11. Crème Fraîche Or Sour Cream (Optional)
Instructions
  1. Depending on circumference size, peel then cut daikon radish into ⅛” half-moons or into 4 pie shaped pieces if daikon is large. You want bite size pieces.
  2. Par boil, cook to tender, and drain.
  3. Meanwhile, cut bacon into ¾” pieces, fry until mostly crispy, and drain leaving 2 T grease in pan.
  4. Cut and add medium chopped onion to bacon fat, add ½ t salt, and cook until softened & just barely browning.
  5. Add thyme and garlic and cook about 1-2 minutes.
  6. Add wine, reduce by half, stir in heavy cream, pepper and last ¾ t salt, reducing only slightly.
  7. Add potatoes and blend all to combine.
  8. Put ½ of potato mixture into an 8”x8” glass baking dish, top with 1/2 bacon, topped with last of potatoes and finally last of the bacon.
  9. Arrange cheese to top and if using a rind cheese, top with rind side up.
  10. Bake at 375° about 15-20 minutes or until bubbling and very lightly browned.
  11. Let rest 10 minutes.
  12. Top with crème fraiche or sour cream if using.
  13. 8 Servings
  14. 263 Calories, 10.0g Protein, 22.3g Fat, 6.0g Carbs, 2.0g Fiber, 4.0g Net Carbs
  15. 6 Servings
  16. 351 Calories, 13.3g Protein, 29.7g Fat, 8.0g Carbs, 2.7g Fiber, 5.3g Net Carbs
Notes
  1. If you look up this recipe on the internet it calls for Reblochon Cheese which, very sadly, is not available in the US. Its been used in Europe since the 14th Century but no again, not here (you know raw, unpasteurized milk & silly stuff like that) so here are a few subs you can use.
  2. I used Raclette. You can also use a Camembert, or Brie as both rinds are eminently edible and melt. Both Gruyere & Emmenthal may be used as well as Fontina. (Without the rinds).
  3. Any meltable cheese will work but but...there are some that are better than others and please DO NOT cheddar.
  4. You may get a couple more servings per this recipe.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Vietnamese Shaking Beef

Leave a reply

Keto Vietnamese Shaking BeefKeto Vietnamese Shaking BeefKeto Vietnamese Shaking BeefKeto Vietnamese Shaking BeefKeto Vietnamese Shaking Beef. You are going to see this most often served atop a salad and if that’s what you want then by all means do it and it’s what I did the first time I made it. If presented with just meat I would choose just meat every time. The Vietnamese do not eat as much meat as we do, opting instead for more vegetables & rice. My friend David Diamond @LDLSkeptic told me not to forget meats in 2023 so this keto Vietnamese shaking beef is for you David.

 

 

 

 

 

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Vietnamese Shaking Beef
Print
Ingredients
  1. 1½ Lbs Steak
  2. ½ C 1" Sliced Green Onions
  3. 2 T Garlic Paste***
  4. 2 T Allulose
  5. 2 T Tamari
  6. 1 T Fish Sauce
  7. 2 Limes (Divided)
  8. 1-2 T Olive Oil
  9. 2 T Butter
  10. 1 t Maggi Sauce (Optional and Only If You Have It)
  11. ¼ C Cilantro (Garnish)
Instructions
  1. Put Sweetener, garlic, tamari, fish sauce and juice of 1 lime into a plastic zip bag.
  2. Cut beef into ¾”-1” pieces, add to bag, and massage until completely coated.
  3. Add sliced green onions to bag.
  4. Marinate for about an hour.
  5. Heat 1 T olive oil to hot, add ½ the beef and cooking quickly, brown all sides. Set aside.
  6. Repeat with second ½.
  7. Add all left-over marinade, Maggi Seasoning if you have it, and return beef to pan just to heat quickly.
  8. Swirl in 2 T butter 1 T at a time.
  9. Garnish with chopped cilantro and wedge of 2nd lime.
  10. 6 Servings
  11. 391 Calories, 63.1g Protein, 12.0g Fat, 4.7g Carbs, 1.1g Fiber, 3.6g Net Carbs
Notes
  1. Since good tender meat has gotten so expensive, I am now using the little known hanger steak. For me, it is the right size to make bigger chunks of beef as I like my meat on the rather rare side.
  2. Also good with paper thin slices of purple onion garnishing.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Eggplant Parmesan

Leave a reply

Keto Eggplant ParmesanKeto Eggplant ParmesanKeto Eggplant ParmesanKeto Eggplant ParmesanKeto Eggplant Parmesan. This recipe is for two-three people so all you need to do is double it for four or…buy a really large eggplant. (Not Recommended) The idea may be to look at your finished fried slices to determine the number of people you can serve. You will need 8 slices total for two and if you have a child to help you eat this then you can stack three slices instead of four and the two left over for a smaller appetite. I found 3 Mini Rolls (formerly lost) in my freezer which is why you see them on my plate. I know there are many, many recipes for low carb eggplant Parmesan, this is just my own easy way to make it. This is keto eggplant Parmesan because it has enough cheese (fat) in it to choke a dog.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Eggplant Parmesan
Print
Ingredients
  1. 1 Medium Eggplant
  2. 1 Whole Beaten Egg
  3. 1 Small Can Crushed Tomatoes
  4. 1 t Garlic Paste
  5. ½ t Salt
  6. ¾ C Parmesan Cheese
  7. ½ C Olive Oil
  8. 4 Slices Provolone Cheese
  9. 2 Oz Shredded Mozzarella Cheese
  10. Basil As Garnish
Eggplant
  1. Slice eggplant into ½” rounds.
  2. Dip into well beaten egg.
  3. Dredge in Parmesan cheese, shaking off any excess.
  4. Fry on medium-low in olive oil until golden brown.
  5. Flip & repeat. Save any left-over cheese to put on top.
Sauce
  1. Heat tomatoes
  2. Add salt & garlic paste.
Assembly
  1. Put a small amount of sauce in baking dish
  2. Lay down 1 piece of eggplant sprinkle with mozzarella, cover with slice of provolone, more sauce, and repeat finishing with cheese & topping with left-over Parmesan.
  3. Bake at 375° until cheeses are melted and topping is browned a little.
  4. 2-3 Servings
  5. 413 Calories, 21.1g Protein, 32.5g Fat, 13.3g Carbs, 6.0g Fiber, 7.3g Net Carbs
Notes
  1. You should have a bit of left-over Parmesan from the dredging process to sprinkle on top of final assembly.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Greek Salad

Leave a reply

Low Carb Greek SaladLow Carb Greek SaladLow Carb Greek Salad. With a quick look at the list of ingredients, this is one terrific dish of flavor. Can easily be eaten for lunch or as a light dinner and if you don’t have or have access to Halloumi Cheese then Feta is a great substitute. This low carb Greek salad is a keeper and to enhance it even more, top it with pulled chicken.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Greek Salad
Print
Yogurt Dressing
  1. ⅓ C Olive Oil
  2. ⅓ C Full Fat Plain Yogurt
  3. 3 T Red Wine Vinegar
  4. 2 t Garlic Paste***
  5. 2 t Oregano
  6. 1 t Crushed Red Pepper
  7. 1 t Dijon Mustard
  8. 1 t Black Pepper
  9. ½ t Salt
Salad
  1. 8-10 C Chopped Arugula
  2. 8-10 Oz Halloumi Cheese
  3. 2 T Butter
  4. 2 T Lemon Juice
  5. 1 Medium Cucumber
  6. ½ C Chopped Plain Artichoke Hearts (Not Marinated)
  7. ½ C Chopped Kalamata Olives
  8. 3 Red Radishes Sliced Paper Thin
  9. Fresh Cracked Pepper To Finish
Instructions
  1. Mix all dressing ingredient and refrigerate until ready to use.
  2. Thinly slice radishes, (with a mandoline) and put into small amount of salted water to soften.
  3. Cut Halloumi into ¾” slices and fry in butter about 2-3 minutes per side.
  4. Finely chop arugula and put into a large mixing bowl.
  5. Roughly Chop artichoke hearts & olives and add to lettuce.
  6. Peel, remove seeds, chop cucumber, and add to lettuce.
  7. Toss salad ingredients lightly, add dressing, and toss again.
  8. Cut fried halloumi into ¾” cubes.
  9. To serve plate tossed salad, scatter halloumi on top, drizzle with lemon juice & pile on the fresh pepper.
  10. 8-10 Servings
  11. 211 Calories, 10.1g Protein, 14.4g Fat, 13.0g Carbs, 5.8g Fiber, 7.2g Net Carbs
Notes
  1. I used Daikon Radish instead of red because that is primarily what I use and there is no difference in flavor. Red Radish will just give it a bit of color.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken Hearts

Leave a reply

Low Carb Chicken HeartsLow Carb Chicken HeartsLow Carb Chicken Hearts. Don’t ask why but I have always loved chicken hearts. They are super easy to fix and because of the their high fat content, they are naturally very high in the satiety category. I happen to pretty much like most (but not all) organ meats and low carb chicken hearts is one of them. As a kid my mom always fried the WHOLE chicken which meant the heart, gizzard, and liver and I guess that is probably the reason I have always loved them. I don’t eat gizzards but my Chicken Liver Paté is utterly to die for.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Chicken Hearts
Print
Ingredients
  1. 1-1¼ Lbs Chicken Hearts Room Temperature
  2. 1 Small Onion
  3. ¾ Lb Mushrooms
  4. 3 T Butter
  5. ½ t Salt
  6. ½ t Garlic Powder
  7. ½ t Paprika
  8. ½ Ground Cumin
  9. ¼ t Pepper
  10. ¼ C Minced Green Onion Tops Or Chives (Garnish)
Instructions
  1. Slice and sauté mushrooms in 2 T butter.
  2. Cut onion to medium dice and cook to translucent in last 1 T butter.
  3. Add all spices.
  4. Slice chicken hearts in half and add to onions & mushrooms.
  5. Cover, cook, & finish hearts about 5-7 minutes and it shouldn’t take too long.
  6. It should make its own sauce as the hearts have lots of fat.
  7. 4 Servings
  8. 284 Calories, 21.0g Protein, 19.4g Fat, 7.2g Carbs, 1.9g Fiber, 5.3g Net Carbs
Notes
  1. I didn’t do it (I didn’t think of it) but I believe serving this with a dollop of sour cream might greatly enhance it.
  2. You do not have to slice hearts in half, just doing it to keep them from spitting.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Zucchini Mushroom Daikon Casserole

Leave a reply

Zucchini Mushroom Daikon CasseroleZucchini Mushroom Daikon CasseroleZucchini Mushroom Daikon CasseroleZucchini Mushroom Daikon CasseroleZucchini Mushroom Daikon Casserole. I know that casserole dish looks like it has gone through the Boer War because it has. It was my mom’s long before I got it is 1992.  As I write this recipe I have had three portions of it with the 4th waiting in the wings. (I only made ½ the recipe). This casserole is all about the protein and fat and has nothing to do with calories and if anyone cares the carbohydrates are 3% of the total.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Zucchini Mushroom Daikon Casserole
Print
Ingredients
  1. 3 Zucchini
  2. 1½ Lb Daikon Radish
  3. ½ Lb Mushrooms
  4. Small Yellow Onion
  5. 3 Eggs
  6. ½ C Ground Pork Rinds***
  7. ½ C Parmesan Cheese
  8. 4 Oz Provolone
  9. 4 Oz Shredded Mozzarella
  10. 1 t Salt
  11. ¾ t Pepper
  12. 1 T Olive Oil
  13. ½ C Sour Cream
  14. ¼ C Fresh Chives
  15. 1 t Butter
Instructions
  1. Preheat oven to 350°
  2. Grate Daikon Radish and blanch about 5 minutes.
  3. Drain and squeeze, squeeze, squeeze & put into a large mixing bowl.
  4. Grate zucchini, put into another bowl, sprinkle lightly with salt, toss well, & let sit for 15-20 minutes.
  5. Drain and squeeze, squeeze, squeeze.
  6. Mix pork rinds & Parmesan cheese and set aside.
  7. Dice onion & mushrooms and sauté until softened & fragrant. Set aside.
  8. Grease 8” casserole dish with 1 t butter, put in enough pork rind mix in bottom and coat including the sides. Dump any left-over back into original.
  9. Mix radish & zucchini and squeeze one more time. Do not rinse out any salt from the zucchini.
  10. Beat eggs, add salt & pepper & beat again, add to radish & zucchini, and mix well.
  11. Put half of mix down into dish, and sprinkle with onions & mushrooms.
  12. Sprinkle with Mozzarella and lay in sliced Provolone on top.
  13. Put on last half radish mix, smoothing top, sprinkle on last half pork rinds & drizzle with olive oil.
  14. Bake 40-45 minutes & allow to rest on counter for 10-20 minutes before serving.
  15. Top with sour cream & fresh chives.
  16. 8 Servings
  17. 277 Calories, 19.9g Protein, 18.4g Fat, 9.3g Carbs, 3.2g Fiber, 6.1g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tiger Everything Dip

Leave a reply

Keto Tiger Everything DipKeto Tiger Everything DipKeto Tiger Everything Dip pretty well spells out what it is in its name, and is another one of those things that I like to say is good on a brick…and it is that good. I am showing it as  kind of a tartar sauce dip with shrimp but it is also fabulous with all kinds vegetables which you may find in/on a crudités platter. It may sound a bit spicy but it is not with the addition of the sour cream or mayo. After you have finished with the Base and before the last addition of sour cream or mayo gives it a good taste because it is wonderful with meats of all kinds. So go ahead and at least try it because it is super easy to make and…good on a brick. Also great to dress a hamburger, dip Daikon Radish Fries & green beans into and etc., etc., etc.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Tiger Everything Dip
Print
Ingredients
  1. 1 C Cherry Tomatoes (About 20-25)
  2. 1 t Butter
  3. 1½ C Cilantro
  4. 1 Shallot Finely Diced
  5. 2 T Lime Juice
  6. 2 T Pickled Jalapeno Peppers
  7. 1 T Fish Sauce
  8. 1 T Oyster Sauce
  9. 1 T Garlic Paste***
  10. 2 T Pickled Jalapeno Pepper Juice
  11. ½ t Red Pepper Flakes
  12. Zest 1 Lime
  13. ¼ C Sour Cream Or
  14. ¼ C Mayo
Instructions
  1. Heat butter to medium high and sauté/roast tomatoes until charred and softened. About 5 minutes. Cool.
  2. Add rest of ingredients except the mayo or sour cream to small blender and pulse to a small chop.
  3. Scrape sides, add tomatoes and pulse until all combined and you have a thickened finely chopped sauce.
  4. Blend in sour cream or mayo.
  5. 6 Servings
  6. 97 Calories, 1.1g Protein, 8.9g Fat, 4.4g Carbs, 1.1g Fiber, 3.7g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Daikon Radish O’Brien

Leave a reply

Low Carb Daikon Radish O’BrienLow Carb Daikon Radish O’BrienLow Carb Daikon Radish O’Brien is a particularly versatile dish and will go with just about any meats. But where it really shines is with eggs for breakfast, which I eat for dinner. I call them super glorified hash browns and can also be used with left-over Prime Rib, Pulled Pork, or Lamb mixed in for a fabulous hash.  Low Carb Daikon Radish O’Brien is wonderful served for breakfast on Christmas or Thanksgiving to kind of curb small appetites that may be trying to get into early morning candy but certainly sophisticated for the older palate. Don’t know it you can tell by the pictures but the radishes are cut to Brabant size.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Daikon Radish O'Brien
Print
Ingredients
  1. 2¼ Lbs Daikon Radish Cubed To Brabant Size
  2. ½ Lb Thinly Sliced Or Quartered Mushrooms (Optional)
  3. ½ Medium Yellow Onion Small Dice
  4. ½ Red Bell Pepper Small Dice
  5. ½ Yellow Bell Pepper Small Dice
  6. ½ Orange Bell Pepper Small Dice
  7. 3 T Olive Oil
  8. 4 T Butter
  9. 1 t Paprika
  10. 1 t Salt
  11. ¼ t Ground Pepper
  12. 2 T Green Onion Tops (As Garnish)
  13. 2 t Garlic Paste*** (Optional)
Instructions
  1. Peel Radish.
  2. Cut into approximate ½" cubes.
  3. I cut mine into ½" rounds, then into ½" strips for French fries, and then turn again for cubes.
  4. Parboil until fork tender, just like you would any potato.
  5. Drain well in a strainer.
  6. Cut all vegetables.
  7. To a large skillet add 2 T Olive Oil & 3 T Butter, heat to medium, add daikons and sauté cooking to a light brown, tossing every 4-5-minutes. They will take a while and it is the nature of the beast. Sprinkle with salt, pepper & paprika & mix well.
  8. In smaller sauté pan add remaining fats & vegetables and cook until just tender.
  9. Add veggies to daikons, mix well, taste, and correct any seasonings.
  10. 8 Servings
  11. 107 Calories, 3.2g Protein, 8.3g Fat, 8.3g Carbs, 3.5g Fiber, 4.8g Net Carbs
  12. 6 Servings
  13. 143 Calories, 4.1g Protein, 10.7g Fat, 11.0g Carbs, 4.6g Fiber, 6.4g Net Carbs
Notes
  1. I have given you a couple of optional ingredients because depending on what you may be eating with, this versatile side dish they can be added flavor. I happen to like mine with mushrooms and if you make them plain you can always add garlic later.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Middle Eastern Israeli Salad

Leave a reply

Keto Middle Eastern Israeli SaladKeto Middle Eastern Israeli SaladKeto Middle Eastern Israeli Salad is a light lemony side dish to any meal and the best news is that it can be made ahead of time, including adding the avocado because it has loads of lemon juice and olive oil. You can adjust your own amounts because this recipe is just a well-balanced guide. What makes this recipe “keto” you may ask? The reason is the fat amounts in not only the olive oil, but the copious amounts of fat in the avocados. Enjoy.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Middle Eastern Israeli Salad
Print
Ingredients
  1. 1½ Lbs (2) Cucumbers Cut To Small Dice (About 2 Cups)
  2. 2 Tomatoes Cut To Small Dice (About 1 Cup)
  3. 1½ C Mixed Red, Yellow, & Orange Bell Peppers
  4. 2 Avocados Cut To Small Dice
  5. 2 t Dried Mint or
  6. 20-30 Leaves Fresh Finely Chopped Mint
  7. ¼ C Purple Onion Finely Diced
  8. ¼ C Fresh Lemon Juice or More To Taste
  9. 3 T Olive Oil
  10. 1 t Lemon Zest (If You Have It)
  11. ¾ t Salt or More To Taste
  12. ¼ C Cilantro Finely Cut (Optional) & Fabulous Mixed With The Mint
Instructions
  1. Peel (or not & I did) and seed cucumbers.
  2. Chop and dice all vegetables adding avocado last.
  3. Add mint, salt, lemon juice, & olive oil and gently stir to mix.
  4. Cover and refrigerate until ready to eat.
  5. Juices will form into a nice sauce.
  6. Toss well before serving.
  7. 8 Servings
  8. 174 Calories, 2.1g Protein, 15.3g Fat, 10.4g Carbs, 4.5g Fiber, 5.9g Net Carbs
Notes
  1. I actually used some dried mint, some fresh mint, and some cilantro and it was wonderful.
  2. Also used cherry tomatoes as I think they hold up better than others.
  3. Because there is so much lemon juice & olive oil the avocados WILL NOT turn brown.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Chicken Vindaloo

Leave a reply

Low Carb Chicken VindalooLow Carb Chicken VindalooLow Carb Chicken VindalooLow Carb Chicken VindalooChicken Vindaloo. About 6 months ago I walked out to get my mail and there was a package delivered by Uber Eats or some such company and since I have never ordered take-out food from anyone, I knew it wasn’t for me. I called the restaurant to let them know there had been a mistake and they told me to throw it away. But…before I did, I thought I wanted to taste it. It was Chicken Vindaloo, which I had never had, and Oh Boy was it spicy, spicy hot. Now I love spicy food as much as the next guy but this was truly over-the-moon hot and because it was so hot, I forgot about it.

So, I was watching Christopher Kimble on Milk StreetTV a couple of weeks ago and he did a recipe for Chicken Vindaloo. I immediately realized I could eat it so I went about making it for myself. Well, let me tell you, it is fantastic and you can make it as spicy (or not) as you want to. Yes, I took out the brown sugar but that’s about it and here ya go…my version of low carb chicken vindaloo.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Chicken Vindaloo
Print
Ingredients
  1. 2 Lbs Boneless Skinless Chicken Thighs & Cut Into 3 Pieces Each
  2. ¼ C + 2 T White Vinegar, Divided
  3. 4 T Garlic Paste
  4. 3 T Water
  5. 2 T Paprika
  6. 2 T Allulose
  7. 1 T Ground Turmeric
  8. 1 t Cumin Powder
  9. 1 t Ginger Powder
  10. 1 t Cayenne Pepper
  11. ¼ t Cinnamon
  12. ¼ t Salt
  13. ¼ t Black Pepper
  14. ⅛ t Ground Cloves
  15. 2 T Olive Oil
  16. ¼ C Pickled Jalapeño Peppers As Garnish
  17. ¼ C Fresh Cilantro, As Garnish
Instructions
  1. Cut chicken thighs into 3 pieces each & bring to room temperature.
  2. With a large wooden spoon mix all dry ingredients in metal mixing bowl then add ¼ C white vinegar, garlic, 1 T water and mix to a paste.
  3. Add chicken and mix well.
  4. I would suggest NOT using your hands unless you care about yellow fingers from the turmeric.
  5. Allow to sit for 20 minutes.
  6. Put olive oil in a large pan (Dutch Oven) and bring to shimmering. Lay in chicken pieces, allowing it to cook until they easily release from bottom.
  7. Turn, add 2 T rest of vinegar and additional 2 T water, cover and cook until sauce thickens just a bit and chicken is finished. You may add additional vinegar/water if wanted/needed. Just depends on how much sauce you want.
  8. Spoon sauce over chicken.
  9. Serve topped with cilantro and pickled jalapenos.
  10. 6 Servings
  11. 542 Calories, 67.4g Protein, 25.1g Fat, 9.2g Carbs, 3.0g Fiber, 6.2g Net Carbs
Notes
  1. For spicier Vindaloo add additional jalapenos and another ¼ t cayenne pepper.
  2. Vindaloo is traditionally served with rice and I used my own Cauliflower Grits.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/