Category Archives: Salads

Keto~LowCarb Salads & Dressings

Low Carb Simple Greek Salad

Leave a reply

Low Carb Simple Greek SaladLow Carb Simple Greek SaladLow Carb Simple Greek Salad. For those of you who might love a Simple Greek Salad this one is as simple and easy as it gets.  The secret:  Shallots instead of purple onions.  It is said that the taste of shallots is a subtle combination of garlic and onion and people ask then why not just combine the two.  My answer is: because the combination of garlic and onion DO NOT taste like a shallot and not by a long shot.  Shallots have their own delicate taste.

I pretty much always have  the ingredients for this salad so for me it’s no sweat.  Notice the HUGE 1 gallon jug of Kalamata olives.  No I don’t go through it in a week or two but I do  probably buy 3-4 of them a year and the Puttanesca Sauce is another great recipe that uses them.  Now if you like a little more complex salad then you might like to try the Greek Salad With A Creamy Feta Dressing.  My personal preference is pretty much a peeled & seeded cucumber and this is up to you.  It has to do with the toughness of the skin which can some times accompany them and…I just don’t like it.

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.

Simple Greek Salad
Print
Dressing
  1. ½ C Olive Oil
  2. ¼ C Red Wine Vinegar
  3. 3 T Lemon Juice
  4. 2 t Crushed Garlic
  5. ½ t Dried Mint
  6. ½ t Dried Oregano
  7. ¼ t Dried Dill
  8. ¼ t Salt
  9. ¼ t Pepper
  10. 1 Drop Liquid Sucralose Or Not (To Offset The Acid In The Vinegar & Tomatoes)
Salad Guts
  1. 2 Thinly Sliced Shallots
  2. 2 C Quartered Cherry Tomatoes
  3. 1 C Halved Kalamata Olives
  4. 1 Chopped Peeled & Seeded Cucumber
  5. 2 Very Thinly Sliced Shallots
  6. 6 Oz Feta Cheese
Instructions
  1. Put all salad ingredients in a medium bowl.
  2. Put all dressing ingredients in a smaller bowl, whisking briskly.
  3. Drizzle dressing into salad blending well.
  4. 6 Servings
  5. 301 Calories, 4.6g Protein, 27.9g Fat, 7.8g Carbs, 1.3g Fiber, 6.5g Net Carbs
Notes
  1. Completed salad can be made and refrigerated for more than several days.
  2. Best served in a small bowl as you can then contain a bit of the dressing & juices with each bite.
  3. Adding a soft lettuce like bibb or butterhead will extend the number of people you can serve with this but my advice is to eat it as stated because the flavors are far more intense.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tahini Salad Dressing

Leave a reply

Keto Tahini Salad DressingKeto Tahini Salad DressingKeto Tahini Salad DressingKeto Tahini Salad Dressing. You may have noticed that I seem to go in cycles with some of the recipes I post and this recipe is now another in my tahini series.  I LOVE tahini and have been known to eat it by the spoonful. Keto Tahini Salad Dressing can be used on any salad and the pictures are just taken from stuff I already had in the fridge with artichoke hearts, daikon radish, orange pepper, cucumber and tomatoes.  The micro greens in the center are daikon radish sprouts and are also an ingredient in the dressing.  They are an additional bit of heat and piquancy.  The other funny looking little black seeds are just that:  black seeds (AKA nigella sativa seeds) and not to be confused with black sesame seeds.  Black seeds are unto themselves with a flavor all their own.  I really don’t know how to describe or compare them to anything else, only to tell you Just how wonderful a pinch can be.  They are available in any Middle Eastern market as well as on the internet.  I pretty much eat them every day and it is said they help with blood sugar.  Don’t know if it’s true but they have been used all over the world for over 3,000 years.  If you are interested, you can read more here: The Blessed Seed and here is what Wellness Mama has to say regarding the black seed oil.  If you want some really serious, in depth reading then check this out from the National Institutes of Health.  Again, I don’t know about all the claims made, but I do know I love them and if they are helping me; then so be it.  Anyway…they are not listed in the recipe as an ingredient, just thought you might like to know.

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.

Lemon Tahini Mint Salad Dressing
Print
Ingredients
  1. ¼ C Tahini
  2. ¼ Cup Chopped Daikon Radish Sprouts (Or Any Other Bitterish Lettuce Like Arrugla or Watercress)
  3. ⅓ C Water (More Or Less Depending On What You Will Be doing With It)
  4. 2 T Dried Mint
  5. 2 T Lemon Juice
  6. 2 T Olive Oil
  7. 1 T Apple Cider Vinegar
  8. ½ t Crushed Garlic (More To Taste)
  9. ¼ t Salt
Instructions
  1. Put all ingredients in either a blender or small food processor.
  2. Refrigerate for a couple of hours.
  3. Toss with your favorite salad ingredients.
  4. 8 Servings
  5. 78 Calories, 1.3g Protein, 7.5g Fat, 2.2g Carbs, .7g Fiber, 1.5g Net Carbs
Notes
  1. This recipe can also be used as a crudité dip by leaving out some of the water to the thickness you want.
  2. May easily be doubled or tripled.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Warm Eggplant Feta Salad

Leave a reply

Warm Eggplant Feta SaladWarm Eggplant Feta SaladLow Carb Warm Eggplant Feta Salad. You can call this a salad, or you or you can call it a side vegetable, I don’t care, but I do care that you call it great…or very different…or…insert the adjective.  Look at the ingredients and see for yourself.  Middle Eastern ingredients that all compliment  each other and themselves.  Very easy to make and any leftovers…deliciously divine.  As you can see I used Japanese eggplant because they were so gnarly I couldn’t resist buying them.  Yeah, Yeah, and you can use any ole eggplant you want as it will all taste 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.

Warm Eggplant Feta Salad
Print
Ingredients
  1. 1½ Lb Eggplant (I Used Japanese & Globe Work Just As Well) Cut Into 1” Chunks
  2. 1 Large Bell Pepper (Red, Orange, Or Yellow) Cut Into ¾” Chunks
  3. ½ C Olive Oil (Divided)
  4. 3 T Lemon Juice
  5. 1 T Balsamic Vinegar
  6. 2 T Capers Lightly Chopped
  7. 1 t Crushed Garlic
  8. ¾ t Salt
  9. ½ t Pepper
  10. 1 Large Tomato Cut Into ¾” Chunks
  11. ½ C Chopped Green Onion Tops
  12. 3 Oz Feta Cheese
  13. 3 T Dried Mint (Spearmint)
  14. More Salt & Pepper To Taste
Instructions
  1. Sauté eggplant in 3 T olive oil and put into large bowl.
  2. Sauté (or blister) peppers in 2 T olive oil and add to eggplant.
  3. Add tomato, green onion tops, and feta cheese to eggplant and sprinkle mint over all.
  4. In a smaller bowl whisk rest of oil, lemon juice, vinegar, garlic, and salt & pepper. Blend in capers.
  5. Pour vinaigrette over all, and blend well.
  6. Serve just warmed.
  7. 8 Servings
  8. 150 Calories, 1.1g Protein, 14.2g Fat, 7.0g Carbs, 2.2g Fiber, 4.8g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fijian Ceviche

Leave a reply

Low Carb Fijian CervicheLow Carb Fijian CervicheLow Carb Fijian Ceviche.  No secret that I like Ceviche and this low carb Fijian Ceviche (Kokoda) is no different.  I love the freshness of fish or shrimp cooked in acids and then eaten immediately.  This has some of the same ingredients in Seafood Ceviche with the surprising addition of cucumbers and coconut cream.  One of the other things I like about a ceviche is, except for grains which I pretty much do not eat anyway is, it has protein by way of the fish and lots of low carb fruits and vegetables with healthy coconut cream as kicker.  On a hot summer day sittin’ on the porch, this may be the perfect answer for not having to heat your oven or your house.

Fijian ceviche can easily be served as an appetizer but my personal problem is that I love it so much an appetizer is not enough.  We all have our priorities.

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.

Fijian Ceviche
Print
Ingredients
  1. 1 Lb Fish Tilapia Or Halibut Work Nicely As Does The Addition Of Shrimp
  2. 2 Limes Juiced
  3. 1 Can Coconut Cream (5.4 Oz Or ⅓ Cup)
  4. 1 Cubed Avocado
  5. 1⁄4 C Finely Chopped Cilantro
  6. ¼ C Green Onion Tops
  7. 1 Large Seeded And Finely Chopped Roma Tomato
  8. 3⁄4 C Finely Diced Red Bell Pepper
  9. 3⁄4 C Finely Diced Orange Or Yellow Bell Pepper
  10. 1 C Peeled And Seeded Cucumber
  11. ½ Cup Finely Diced Red Onion
  12. 1 Lime Cut Into 4 Wedges As Garnish
  13. Salt And Pepper To Taste
  14. 4 Servings
Instructions
  1. Marinate fish in line juice for not more than 30 minutes, mixing occasionally, drain, retaining juice.
  2. Combine all ingredients with fish.
  3. Blend coconut milk with 4 T of drained lime juice and mix into rest of ingredients.
  4. Serve immediately with wedge of lime.
  5. 4 Servings
  6. 209 Calories, 25.8g Protein, 6.2g Fat, 11.9g Carbs, 3.6g Fiber, 8.3g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Daikon Radish Dill Pickle Egg Salad

Leave a reply

Low Carb Daikon Radish Dill Pickle Egg SaladLow Carb Daikon Radish Dill Pickle Egg SaladLow Carb Daikon Radish Dill Pickle Egg SaladLow Carb Daikon Radish Dill Pickle Egg SaladKeto Daikon Radish Dill Pickle Egg Salad. You know, even I can get a little tired serving cauliflower yet one more way (and I already eat a lot of cauliflower as evidenced by the number of recipes on this site) which is why I decided to try making this Keto Daikon Radish Dill Pickle Egg Salad recipe. Looks like potato salad, tastes like potato salad but low carb daikon radish dill pickle egg salad has…no potatoes. Back in my Colorado days I had an older friend who, when she had me over for dinner, I would nicely ask her to make “her” potato salad.  I think there are a couple of reasons I loved this:  1.)  I loved Elva and 2.) I love dilled pickles. Now yes, in those days I did eat it as a real potato salad.  Do Daikon radishes taste like potatoes?  No they don’t, but the great news is, when cooked they really don’t taste like much of anything and take on beautifully any flavors you are adding to them, kinda like Warm Diakon Radish German Potato Salad if made properly.  So, if you like dilled pickles the way I do, then this is a terrific way to eat a very low carb “potato” salad and which would be perfect with Southern Deep Fried Chicken on a picnic or when you are having fun and grilling steaks.

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 Dill Pickle Egg Salad
Print
Ingredients
  1. 1 Lb Or About 3 Cups Peeled & Chopped Daikon Radish Cut Into Bite Size Pieces
  2. 4 Chopped Hard-Boiled Eggs
  3. ½ C Finely Chopped Dill Pickles (No Garlic)
  4. ½ C Finely Chopped Celery
  5. ¼ C Finely Chopped Purple Onion
  6. ½ C Mayo
  7. 2 T Yellow Mustard
  8. ½ t Paprika
  9. ¼ t Dried Dill
  10. ½ t Salt
  11. ¼ t Pepper
  12. ¼ C Finely Sliced Green Onion Tops (For Garnish)
  13. More Freshly Ground Pepper To Taste
Instructions
  1. Boil radish pieces 15-20 minutes or until fork tender. Cool in cold water & drain.
  2. Add radish, pickles, celery, eggs, & purple onion to large mixing bowl.
  3. In a smaller bowl add next 6 ingredients, mixing thoroughly.
  4. Add to radish mixture, mix well and stick in the fridge for at least an hour-longer is better.
  5. Plate, top with green onions.
  6. Pepper to taste.
  7. 6 Servings
  8. 189 Calories, 4.9g Protein, 16.6g Fat, 4.3g Carbs, .6g Fiber, 3.7g Net Carbs
  9. 8 Servings
  10. 141 Calories, 3.7g Protein, 12.4g Fat, 3.2g Carbs, .6g Fiber, 2.6g Net Carbs
Notes
  1. Since daikon radishes are shaped like a really big carrot, I start cutting off the tapered end, then chop off another 2”-3” and cut into 2 pieces and so on until at the fat end I am cutting into 6 pieces.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Steak Salad

Leave a reply

Low Carb Steak SaladLow Carb Steak Salad. Sometimes in the day-to-day humdrum of life it’s easy to forget some of the simpler ways to eat and a low carb steak salad might be one of them. It has everything in it with balanced, healthy meats, fats, and yes a few carbs sprinkled in because even lettuce has carbs.  The Denver steak below is the same one I use for Chicken Fried Steak.

I eat this as a complete meal and it’s terrific for the warm days of summer and when the grilling of steaks happens frequently.  Pretty easy to make your steaks a bit larger and have leftovers for a salad the next day.  Steak, when reheated takes on a rather crummy taste and the beauty of this salad is that the meat is never reheated.  I actually use Denver steak specifically for this and refrigerate it overnight, but that’s just me.  As this recipe is a complete meal I suggest using at least 6 oz. of beef and more if you can eat it.  The recipe is for one and may be multiplied as needed for more.

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.

Steak Salad
Print
Ingredients
  1. 6-7 Oz. Good Quality Steak ( Used Denver Steak)
  2. 3 C Chopped Romaine Lettuce
  3. ½ C Chunked Tomato (Cherry Tomatoes Work As Well)
  4. ½ Small Avocado Cut Into Chunks
  5. 1½ Oz Blue Cheese (Optional But Really Good)
  6. 3 T Olive Oil
  7. 1 T Lemon Juice
  8. 1 t Dijon Mustard
  9. 1 T Minced Shallots
  10. ½ t Garlic
  11. ¼ t Salt
  12. Freshly Ground Pepper
Instructions
  1. Dry sauté in hot pan or grill steak to desired doneness Rare to medium-rare is best.
  2. Toss lettuce, avocado & tomatoes in ⅔ of the dressing and plate.
  3. Put steak down and then blue cheese if using.
  4. Drizzle rest of dressing over meat & cheese.
  5. 1 Serving
  6. 896 Calories, 44.2g Protein, 72.5g Fat, 15.8g Carbs, 6.6g Fiber, 9.2g Net Carbs
Notes
  1. I use Denver steak because it has lots of fat laced in the meat (see picture) with no surrounding gristle.
  2. If you like a particular steak spice then by all means use it. Herbs? Of course.
  3. Denver steaks are not usually very large and you may need two of them to get to 6-7 oz. They are typically about ½" thick and cook very quickly so be sure to use a blazing hot pan if you are sautéing. The steak is self-basting.
  4. Avocado would be a really good addition and I would have used it but...didn't have one...and I ran to the store and now I do.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Brussels Sprouts Jicama Salad

Leave a reply

Low Carb Brussels Sprouts Jicama SaladLow Carb Brussels Sprouts Jicama Salad. When I was messin with various salads using jicama, one of them was this Brussels Sprouts Jicama Salad.  I took a photo of it, wrote down everything, ate it, loved it, and promptly lost my written down recipe scratches.  I have made it again and this time I’m posting it right away as I do have lots of little pieces of paper with all kinds of thing on them and yes, I do lose some of them.  Also see Jicama Strawberry Cucumber Salad & Saucy Crunchy Peanut Salad

When you see toasted almonds in a recipe anywhere on this site, I do them on top of the stove in a skillet, using a little bacon grease with maybe 1-2 t depending on how many I do.

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.

Brussels Sprouts Jicama Salad
Print
Ingredients
  1. 8-10 Fresh Brussels Sprouts
  2. 1 C Matchstick Jicama
  3. ½ Lb Sautéed Crispy Bacon
  4. ¼ C Toasted Almonds
Dressing
  1. ⅓ C Olive Oil
  2. 2 Limes Juiced
  3. ¼ t Salt
  4. 1 T Low Carb Sweetener Of Choice* (Just Like Sugar Powdered To Keep It Paleo)
  5. Fresh Ground Pepper
Instructions
  1. Thinly slice Brussels sprouts. (If you have a mandoline that should be perfect).
  2. Top with bacon, almonds and jicama.
  3. Mix all dressing ingredients & drizzle over salad.
  4. Add lots of fresh pepper.
  5. 4 Servings
  6. 351 Calories, 9.6g Protein, 19.9g Fat, 8.5g Carbs, 4.1g Fiber, 4.4g Net Carbs
Notes
  1. Blanching your shaved Brussels sprouts for about 8-10 seconds will not only perk up the color but also soften them just a little. Of course they will need to be drained and cooled before use.
  2. It is best to mix your salt (and Just Like Sugar if using) into the lime juice as salt does not dissolve well in oil.
  3. I actually use 1 drop of Sucralose but Just Like Sugar will keep it paleo.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Lemon Thyme Cauliflower Quinoa

Leave a reply

Keto Lemon Thyme Cauliflower QuinoaLemon Thyme Cauliflower QuinoaKeto Lemon Thyme Cauliflower QuinoaLemon Thyme Cauliflower QuinoaKeto Lemon Thyme Cauliflower Quinoa. As any of you who frequent this site know, it is no secret that I use a lot of cauliflower and this Lemon Thyme Cauliflower Quinoa is another.  It actually can be used as a cooled side salad or a warm side dish.  It is extremely easy to make and quite piquant so, get ready for tasty.  Take a good look at the last picture.  See that little disk in the back on the right? That’s what I don’t use on a whole cauliflower and only because it’s the scab of the core. Yes, I even use the leaves.  After the florets are cut from the core I chop it pretty finely, process it first, then add the chopped florets. I do make them smaller than shown but I wanted you to see the cut-up core too so if you are not using the whole cauliflower you are putting money into the garbage.  I weighed it at 4 oz. and at $2.00 a lb…well you do the math.  I seriously don’t know how many cauliflowers I go through in a year but it’s a pot-load and I guarantee you, throwing money down the drain is, and never has been, part of my plan.  For one more really good cauliflower salad/vegetable please see Ginger Curry Sweetened Cauliflower Rice. If you like quinoa you will like Keto Lemon Thyme Cauliflower Quinoa.

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.   

Lemon Thyme Cauliflower Quinoa
Print
Ingredients
  1. 3 C Riced Cauliflower
  2. 2-3 Minced Shallots
  3. 1 T Olive Oil
  4. 2 T Butter
  5. ¼ C Minced Parsley (I Cheated And Used 2 T Of Dried Parsley)
  6. 1 t Dried Thyme
  7. Juice 1½ Lemons
  8. Salt & Pepper
Instructions
  1. Add olive oil and butter to skillet and sweat shallots for about 8-10 minutes.
  2. Add cauliflower, sprinkle with parsley and thyme, drizzle in lemon juice, mixing well. If serving warm only heat for 1-2 minutes as the cauliflower will cook very quickly.
  3. Remove from heat and if serving as a salad refrigerate for an hour.
  4. 4 Servings
  5. 110 Calories, 2.0g Protein, 9.3g Fat, 6.5g Carbs, 1.6g Fiber, 3.9 Net Carbs
  6. 6 Servings
  7. 73 Calories, 1.3g Protein, 6.2g Fat, 4.4g Carbs, 1.0g Fiber, 3.4 Net Carbs
Notes
  1. If you are planning on serving this later, as it is easily made ahead, then take off heat immediately, refrigerate and reheat if using as a side dish.
  2. I most often eat this as a cold salad.
  3. 1 T dried mint is also terrific.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Jicama Strawberry Cucumber Salad

Leave a reply

Low Carb Jicama Strawberry Cucumber Salad Low Carb Jicama Strawberry Cucumber SaladLow Carb Jicama Strawberry Cucumber Salad. I have been on a jicama kick lately and this jicama strawberry cucumber salad, with only a hint of sweetness, is about as light and tasty as it sounds.  I have eaten jicama for many years, know a lot of different ways to use it and it is a naturally low carb food. Here are a couple other salads with jicama as an ingredient Saucy Crunchy Peanut Salad and Bacon Almond & Avocado Salad  Might be a good idea to look at  Using Surface Area To Your Advantage as It applied here in reverse. You know how when you wash raw chopped or grated potatoes you need to rinse them well with cold water several times?  Same thing with any vegetable you are able to wash.  Fill a bowl with water, soak the grated or julienned jicama and out will come the starch (carbs). So when you are eating larger chunks of even a low carb vegetable like jicama, you end up with more carbs than you possible want or need to ingest.  I most often juilienne my jicamas now because I put them in lots of other things but make no mistake, if you are able to simply wash away carbs down the drain with cold water and without harming the vegetable in question, why not just do it?

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.

Jicama Strawberry Cucumber Salad
Print
Ingredients
  1. 4 C Julienned Or Grated Jicama
  2. 1 Medium Cucumber Peeled & Halved With Seeds Removed
  3. 16 Medium Strawberries (2 Each Person)
  4. ¼ C Chopped Cilantro
  5. ⅓ C Olive Oil
  6. 2 Limes Juiced
  7. 2 T Low Carb Sweetener Of Choice* (Just Like Sugar To Keep It Paleo)
  8. 1 t Poppy Seeds
Instructions
  1. Julienned or grate jicama and put in mixing bowl.
  2. Cut cucumber halves into three lengths each cut into ½” pieces and add to jicama or...you can julienne them too by cutting on the bias, turn them and cut again.
  3. Quarter then halve strawberries (8 pieces each) and add to bowl.
  4. Mix rest of ingredients, pour over veggies and toss lightly.
  5. Plate.
  6. 8 Servings
  7. 109 Calories, .7g Protein, 8.9g Fat, 7.9g Carbs, 3.6g Fiber, 4.3g Net Carbs
Notes
  1. My opinion: Julienned vegetables make a rather pretty presentation and itsn't that the idea? To present food to yourself and your loved one that make them grateful they are at your table?
  2. One of the cool things about jicama is that it will not turn brown so if you want to grate it ahead of time it will be fine.
  3. If you end up with leftovers it will turn pink from the strawberries but will of course taste great.
  4. *I use 2 drops of liquid Sucralose.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Pico de Gallo

2 Replies

Low Carb Pico de GalloLow Carb Pico de GalloLow Carb Pico de Gallo. You know, I have made Pico de Gallo for many years and of course it is low carb all by itself.  Didn’t occur to me to make a post about it…until now.  You can’t just pig out on it (it’s so easy) but as a ¼ C garnish-condiment with just about anything, it is terrific.  Low carb pico de gallo can be a somewhat subjective taste so if you want to adjust to your tastes be my guest.  The flavors I use are the way I happen to like it balanced.  Very good served as a side with Chicken Enchiladas and Spanish Rice for an authentic Mexican dinner.

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.

Pico de Gallo
Print
Ingredients
  1. 1 Lb Roma Tomatoes
  2. ½ C Minced Red Onion
  3. ½ C Chopped Cilantro
  4. 1 Lime Juiced
  5. 1-2 Jalapeno Peppers (To Taste)
  6. 1 t Crushed Garlic
  7. ½ t Salt
Instructions
  1. Finely chop tomatoes, red onion, and jalapeno peppers and put into a bowl.
  2. Squeeze in lime juice, add garlic, sprinkle in salt add chopped cilantro, mix thoroughly, and refrigerate for at least an hour, allowing flavors to mix.
  3. 8 Servings
  4. 27 Calories, .6g Fat, .7g Protein, 5.2g Carbs, .8g Fiber, 4.4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Crunchy Peanut Sauced Salad

Leave a reply

Low Carb Crunchy Peanut Sauced SaladLow Carb Crunchy Peanut Sauced Salad. This is my version of a Crunchy Peanut Sauced Salad that was originally served over rice.  I ditched the rice and beets and subbed mung bean sprouts and jicama and I think you will find it quite tasty and with some major crunchy effects.  Put that lime in the coconut and enjoy in good health.

 

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.

Crunchy Peanut Sauced Salad
Print
Sauce
  1. ½ C Creamy Peanut Butter
  2. ½ C Unsweetened Coconut Milk
  3. 2 T Water To Use As Necessary To Thin
  4. 1-2 T Allulose*** (Taste It Before Adding Second T)
  5. 1 T Lime Juice Or About ½ Lime
  6. 1 T Tamari Sauce
  7. ¼ t Red Pepper Flakes
  8. 1 t Oyster Or Fish Sauce
  9. ½ t Crushed Garlic
  10. Kosher Salt Only If Needed
Salad
  1. 3 Hard Boiled Eggs (Grated)
  2. 4 C Thinly Sliced Napa Cabbage
  3. ½ C Green Onions Cut ½” On Diagonal (Tops Only)
  4. 1 C Jicama Julienned To Matchsticks
  5. 1 Celery Stalk Cut Thinly On Diagonal
  6. 1 Cucumber Peeled, Halved, Seeds Removed, And Sliced Thinly
  7. 4 Cups Rough Chopped Mung Bean Sprouts
  8. 1 C Chopped Cilantro
  9. 1 T Dried Spearmint Leaves
  10. Kosher Salt To Taste
  11. ¼ C Chopped Or Crushed Peanuts (Optional)
Sauce
  1. In small pan whisk pepper flakes, garlic, peanut butter, coconut milk, Just Like Sugar, lime juice, tamari, fish/oyster sauce and water until smooth. Heat over low, whisking often, until smooth and warm, about 5 minutes, taste and season with salt if necessary. Keep warm over low heat, whisking occasionally.
Salad
  1. Toss cabbage, scallions, jicama, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine.
  2. Add dressing, tossing to coat.
  3. Plate salad, grate each with ½ egg and sprinkle, if using, with peanuts.
  4. 6 Servings
  5. 224 Calories, 12.7g Protein, 13.8g Fat, 12.2 g Carbs, 4.1g Fiber, 8.1g Net Carbs
Notes
  1. Sauce should be slightly warm and salad served immediately.
  2. Don't add any salt until you taste everything as the tamari and fish sauce are pretty salty on their own.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Vegetable Drizzle

Leave a reply

Vegetable DrizzleVegetable DrizzleLow Carb Vegetable Drizzle is an extension of Leek Salad/Egg/Dijon Mustard Sauce.  The only change I made was to switch out the white wine vinegar with balsamic vinegar. I haven’t tried it on everything…yet, but I am pretty sure this could be drizzled on just about any vegetable and me?…I love it on hard boiled eggs and if you have asparagus with the eggs, oh boy is it good on that too.  It of course makes a terrific salad dressing with the addition of a minced shallot, a little garlic and whatever your favorite herbs de jour may be.  Add some Italian Grinder and put it on Cucumber Tomato & Red Onion Salad for a little extra zip.  So have at it as you can doctor this basic drizzle any way you want to.

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.

Vegetable Drizzle
Print
Ingredients
  1. 3 T Olive Oil
  2. 1 T Dijon Mustard
  3. 1 Tablespoon Balsamic Vinegar
  4. Pinch Kosher Salt
  5. 2 t Dried Chives
  6. Fresh Ground Pepper
Instructions
  1. Briskly whisk first 5 ingredients.
  2. 4 Servings
  3. 94 Calories, .0g Protein, 10.2g Fat, .5g Carbs, 0g Fiber, .5g Net Carbs
Notes
  1. This is also wonderful on hard boiled eggs.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/