Tag Archives: diabetic friendly

Low Carb Vietnamese Shrimp Bowl

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Low Carb Vietnamese Shrimp BowlLow Carb Vietnamese Shrimp BowlLow Carb Vietnamese Shrimp Bowl.  I ended up making this with a bunch of leftovers and it was so good I decided to do a recipe with it.  I was originally going to use pulled pork in it but wondered how many people have pulled pork just hanging around so decided to leave it out, substituting avocado instead.  Everything else is pretty reasonably and easily gotten. We all do a little experimenting from time to time and of course, so do I.  The difference is, I have to eat what I make and if it’s not right I need to do it over…and eat it again so…I have included the pics from the first try as a wrap.

The wraps were so good…and so messy, that I redid it as a bowl.  I have also included a sketch I did to figure out the color scheme and where I wanted to place everything and as you can see, the pulled pork didn’t make the final cut. I rearranged things-again for the final picture.  Did I have trouble making and having to eat this again?  Nope. Not. At. All.  I used bibb lettuce for the wrap but since I always have bok choy (my lettuce of choice) I used it in the bowl.

It is now the dog days of August and though this Low Carb Vietnamese Shrimp Bowl is a perfect anytime dinner dish, you will not need to do any cooking except to do a quick blanch with the bean sprouts.  After eating?  You might think you just stepped out of a Vietnamese restaurant.

It’s just a list of ingredients and comes together very quickly.  You may have a little dressing left over but don’t worry, it would last a long time in the fridge and once you have eaten it, it would disappear very quickly.  Make no mistake, this is a complete and filling meal and if you want to make any substitutions please do, as this is cooking-not baking and a salad is always just a guide.  If you can’t get fresh mint then please try to include a little dried mint into the dressing as it enhances the flavors very well and kind of bring the whole bowl together.

So, what do you do with your leftover mung bean sprouts?  I have the answer :  Mung Bean Sprouts Salad served either warm as a vegetable or cold as a salad.

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 Shrimp Bowl
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Bowl
  1. 1 Lb Bay Shrimp
  2. 2 C Mung Bean Sprouts
  3. 2 C Chopped Bok Choy
  4. 1 C Finely Grated Daikon Radish
  5. 1 C Finely Grated Red Radish
  6. 1 C Finely Grated Jicama
  7. 1 C Green Onion Tops
  8. 1 C Finely Chopped Cilantro
  9. 1 C Chopped Fresh Mint
  10. 1 C Crushed Peanuts
  11. 1 Ripe Avocado
  12. ½ C Olive Oil
Chile Lime Sauce
  1. ¼ C Fresh Lime Juice
  2. ¼ C Fish Sauce
  3. ¼ C Chopped Cilantro
  4. 2 T Allulose*** (Paleo)
  5. 2 T Finely Diced Purple Onion Or (I Used Shallots)
  6. 1 T Sugar-Free Rice Wine Vinegar
  7. 1 T Tamari
  8. ¼ t Red Pepper Flakes
  9. 1 t Crushed Garlic
  10. ½ t Ginger Powder
Instructions
  1. Blanch sprouts at a slow simmer for about 4-5 minutes or until they become translucent.
  2. Drain and refrigerate until cold and ready for use.
  3. Put Bok Choy in center under the shrimp, arrange rest of ingredients artfully, drizzle with olive oil, sprinkle with crushed peanuts and pour ¼ C dressing over all.
  4. 4 Servings
  5. 547 Calories, 36.5g Protein, 34.7g Fat, 16.4g Carbs, 7.5g Fiber, 8.9g Net Carbs
Notes
  1. Nutritionals include all ingredients listed.
  2. If you have extra dressing in to bottom of the bowl, grab a spoon...and slurp it up.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cinnamon Flan

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Low Carb Cinnamon FlanLow Carb Cinnamon FlanLow Carb Cinnamon FlanKeto Cinnamon Flan. I had a really hard time naming this concoction but finally came up with the word “Flan” because it has a sugar-free syrup served with it which is a little reminiscent of a real flan. Doesn’t really matter what you call it, it is delicious.  I can already think of a couple variations and one might be with raspberries and a couple of drops of almond extract as the two flavors go so well together.  Very, very easy to make.  Keto cinnamon flan can be eaten as breakfast or dinner, which I did with a sausage patty and small salad or just as a fabulous keto low carb dessert.  Anyway you cut it, it’s good, it’s easy and…your kids will love it.

This was a test cake that Sandra, a twitter friend, altered and made from this Flan recipe. I don’t have the information for everything she altered so I can’t put up a new recipe for you it but like WOW, it looks spectacular. It will never cease to amaze me how inventive people can be with their food.

I have started using Ceylon “True” Cinnamon and what a difference it makes.  I will be using the rest of the small bag and have purchased a one lb. bag which should last well beyond me and I am thinking of sharing it with someone I already have in mind.  Ceylon Cinnamon is kind of a taste altering experience if you have never had it, and I personally would never go back.  It is available on Amazon (not my favorite place to shop) as well as other places.  There is no mistaking it for regular cinnamon as it is MUCH lighter in color with a more subtle flavor. Recipes I have already used it in are the Carbalose Cinnamon Walnut Rolls but hey, I just got the stuff so give me a little time.

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-low carb and diabetic friendly.

Cinnamon Flan
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Ingredients
  1. 6 Oz Cream Cheese ROOM Temperature
  2. 6 T Barely Melted Butter + 2 t Smeared In Bottom Of Baking Dish
  3. 6 Eggs ROOM Temperature
  4. ⅓ C Allulose
  5. ¼ t Cinnamon
  6. 12 Medium Strawberries Cut Into At Least 8-12 Pieces Each
  7. 2 T Sugar-Free Syrup Per Person
Instructions
  1. Beat room temperature cream cheese, cinnamon and Allulose.
  2. Slowly add melted butter and mix until smooth, scraping as necessary.
  3. In a separate bowl, beat eggs then slowly add to cream cheese, scraping bowl several times, and making sure there are NO lumps.
  4. Begin heating oven to 360°.
  5. Grease 8”x8” glass baking dish with 2 t butter and put into oven. You want the butter just beginning to brown and the dish hot. Watch it closely or it will blacken and burn.
  6. Pour into heated 8”x8” baking pan and bake for 22-24 minutes. It will not happen immediately but IF your batter was at room temperature it should puff up like a balloon like Yorkshire Pudding only---it might not collapse.
  7. Your finished product should have the color and texture of a firm flan.
  8. 8 Servings
  9. 182 Calories, 5.7g Protein, 16.0g Fat, 2.0g Carbs, 0.3g Fiber, 1.7g Net Carbs
Notes
  1. The "secret" to this fluffy flan is to have everything at room temperature. I don't mean for 15 minutes, I mean for at least 1½-2 hours.
  2. Nutritionals include all ingredients listed.
  3. I'll update if it freezes well if, I can get some in the freezer.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chicken Piccata

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Low Carb Chicken PiccataLow Carb Chicken PiccataKeto Chicken Piccata. You are looking at that very rare commodity known as a chicken tender.  They are pretty hard to find anymore as they command a higher price because of their uses in restaurants over the last 20 years.  My sweet little neighborhood Beaumont Market got a new (but actually retired) butcher and has decided to order them.  Yes, they are a little more expensive but in my world well worth it, because they are so easily portion controlled and how quickly they cook without drying out.  This can certainly also be made with juicy thigh meat but then you have dark meat.  I have made it known how much I prefer dark chicken meat over white but chicken tenders are a game changer.  I will purchase and eat these for as long as Jim continues to get and sell them and they are perfect for you and your kids fixed any number of ways including Crunchy Deep Fried Chicken Chips. Pretty much everybody knows how much kids like the crummy McNuggets served by McDonald’s but my keto chicken piccata are a terrific healthy alternative.

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 Piccata
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Ingredients
  1. 12-16 Chicken Tenders Or about 1-1¼ Lbs (Do Not Flatten)
  2. 6 T Olive Oil
  3. 8 T Butter
  4. ⅓ C Lemon Juice Or About 1½ Lemons
  5. ½ C Water (Chicken Stock)
  6. 2 T Chicken Base (Omit If Using Stock)
  7. ¼ C White Wine
  8. ¼ C Capers
  9. Salt & Pepper
Instructions
  1. Heat 3 T olive oil + 3 T butter until butter is browning. Add half of the tenders, cook for 1-2 minutes per side. Set aside. Repeat for 2nd half tenders.
  2. Add wine and reduce by ½.
  3. Add water, chicken base, & lemon and reduce.
  4. Add capers to heat and swirl in remaining butter 1 T at a time.
  5. Plate tenders and spoon sauce over all.
  6. 4 Servings
  7. 531 Calories, 27.0g Protein, 45.6g Fat, 2.4g Carbs, 0.4g Fiber, 2.0g Net Carbs
Notes
  1. You will need to do this as two batches since trying to cook this many tenders would only cool your pan and stew the chicken instead of sauteing it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Beef And Daikon Radish Soup

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Low Carb Beef And Daikon Radish SoupLow Carb Beef And Daikon Radish SoupLow Carb Beef And Daikon Radish SoupLow Carb Beef And Daikon Radish SoupLow Carb Beef And Daikon Radish Soup. Having worked in and having had restaurants, one of the staple soups has always been beef and macaroni.  Not anymore.  Soups can be just as flavorful and full of low carb goodness without potatoes or macaroni or any other high carby vegetable for that matter.  Trust me as I have now eaten low carb for 8 years. Over those years I have come to realize that daikon radish is the perfect substitute for potatoes.  It has its own very mild flavor but totally loses it when cooked and added to other flavors and this low carb beef and daikon radish soup is a perfect example.  I have used celery root, and lots of other things in place of potatoes and daikon radish now remains at the top of my list.  It is good for crudités, soups of all kinds, it can be roasted, and used in stews.  Soooo…this is my ode to daikon radish, and may all you low carbers everywhere use it prodigiously.  You don’t need a thickener for every soup and this is one of them-just filled with good stuff.  There is a kind of secret ingredient and…it’s the Lawry’s Seasoned Salt so, if possible please use it.  I left  some of the cheese off so you see a bit of what the soup looks like.  Now, I can’t make a daikon radish look like macaroni and that’s a fact but-I can make a soup taste so you’ll never miss that macaroni.

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.

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.

Beef And Daikon Radish Soup
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Ingredients
  1. 1 Lb Daikon Radish Cut Into Small Pieces (About 4-5 Cups)
  2. 3 C Water
  3. 1 Lb Ground Beef
  4. ½ Small Yellow Onion Finely Diced
  5. 2 t Chicken Base Or 2 t Beef Base (I Used A Little Of Both)
  6. 2 t Lawry’s Seasoning Salt
  7. 2 Cans Diced Tomatoes
  8. 2 T Tomato Paste
  9. 1 T Just Like Sugar Brown (To Offset The Acidity In The Tomatoes)
  10. 1 t Pepper + More If Wanted
  11. 1 C Grated Cheddar Cheese (Optional)
Instructions
  1. Cover and simmer daikon radish in water for about 30-40 minutes or until tender.
  2. Sauté ground beef and onions until beef just loses its color, then add Lawry’s and whatever base(s) you decide to use, simmer, mixing in tomato paste and pepper.
  3. Dump meat mixture into cooked daikon and simmer an additional 30 minutes.
  4. Top with grated cheese.
  5. 8 Servings
  6. 228 Calories, 14.3g Protein, 15.5g Fat, 7.3g Carbs, 2.0g Fiber, 5.3g Net Carbs
Notes
  1. If you wish to add anything else like green beans, mushrooms, or Italian seasonings of any kind, be my guest.
  2. This is just a basic hearty, healthy soup and you don’t have to wait until winter to make it.
  3. Cheese is optional but is included in nutritionals.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Umami Mayo

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Low Carb Umami MayoLow Carb Umami MayoLow Carb Umami MayoLow Carb Umami MayoLow Carb Umami Mayo.  Mine has just four ingredients and two of them are what I believe to be two of the most powerful umami flavors available without the use of MSG. Many of us may have heard the word umami and maybe not understand what exactly it means.  Well join the club.  I want you to know I do not, nor have I ever, had a problem with using MSG.  It occurs in nature including cheese, tomatoes, grapes, and mushrooms to name just a few so…you have probably eaten it in small amounts your whole life and most likely not known it.  It is in fruits, vegetables, fowl, meats and fish. There is enough crap on the internet to fill a book and wad a shotgun about MSG and in my humble opinion much of it is bunk junk.  As I have always understood it, MSG does nothing to “flavor” food, it affects your taste buds.  If you want to test it take ¼ C of water and put a pinch of MSG in it.  As we know, water doesn’t have much flavor to it but a small pinch of MSG will give it a taste.   Add more-more taste.  Wait several minutes and your taste buds with continue with the effects of the MSG long after you have stopped drinking flavorless water.  Often, the term “natural flavor” refers to ingredients containing MSG so when you see it in print on some crappy food packaging you may be looking at it referring to MSG.  I found this interesting article via Twitter on Food Facts the other day and it is well worth reading.

Here is a short list of products using the term “natural flavor” and I’m betting there would be lots less people claiming to be allergic to MSG if they realized how ubiquitous it is in packaged foods.

1.Doritos, 2. KFC Fried Chicken, 3. Pringles, 4. Hidden Valley Ranch, 5. Seaweed Salad, 6. Cheetos 7. Boars Head Cold Cuts, 8. Parmesan Cheese, 9. Gravy, 10. Protein Powders, 11. Pepperoni, 12. Popcorn, 13. Potato Chips.

The best thing about this low carb umami mayo is:  it’s zero carb and…high fat and…it is good with so many things.  It is fabulous as a dip with zero carb pork skins or low carb crudité veggies, and wonderful on a hamburger. You will need Umami Powder to make this four ingredient recipe and of course you can add any other herbs or spices you want to. The sky’s the limit baby.

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.

Umami Mayo
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Ingredients
  1. 1 C Mayonnaise
  2. 1 t Umami Powder
  3. ½ t Five Spice Powder
Instructions
  1. Mix all ingredients thoroughly.
  2. 8 Servings
  3. 200 Calories, 0.0g Protein, 24.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
  4. 4 Servings
  5. 400 Calories, 0.0g Protein, 48.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. Don't think you can just pig out on this mayo because it you try you, may(o) get way too full. The fat content is very high and along with that comes a high satiety level. Oh, you may be able to eat more than ¼ cup of it but...you won't eat much more for at least several hours.
  2. Taste before adding any other herbs or spices and if you really think it needs more then go for the gusto. If you love the flavors as is, you can add ¼ t of both powders but I would let it sit in the fridge for several hours before adding more.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Umami Powder

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Low Carb Umami PowderLow Carb Umami PowderLow Carb Umami PowderLow Carb Umami Powder. I have never needed to use miso (which has sugar) but this little mixture of goodness is the basis of miso and may be used for it as such.  If you have a spice grinder and/or a mortar & pestle this low carb umami powder will change your cooking life and I am serious. It is fabulous and will enhance nearly anything you can imagine.  Now I have used Pistol River Porcini Dust forever and it is in a lot of my recipes but with the addition of ground fermented black beans it is a powerhouse of flavor like no other and I’m rather surprised McCormick’s or some other spice company has not come out with something similar because it is so easy.  Two lousy ingredients of pure umami.  You can use it to jazz up soups, sprinkle it on salads and dress meats with it and just the smell is enough to give you inspiration.  Since I just came up with the idea the only other recipe I have done thus far is Umami Mayo which can be used as a dip with Fried Pork Skins or low carb crudité veggies. To read more regarding what umami is, please see the Umami Mayo recipe as I describe it more in detail there along with my take on MSG which is something I do not use but only for reasons explained there-it is a good short read. You will also see the ground ferment beans (and not porcini dust) in the recipe for Hoisin Sauce which is then used to make Peking Duck so you may as well grind extra beans if you plan to use hoisin sauce and I do use it in small quantities in several other recipes including the recently added Kung Pao Riced Cauliflower.  That little container you see in the picture probably has about ½ cup and I keep it in the freezer until I need a little 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.

Umami Powder
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Ingredients
  1. 3 T Porcini Powder
  2. 3 T Ground Salted Fermented Black Beans Powder
Grinding The Fermented Black Beans
  1. Smash beans on the counter, transfer them to spice grinder, and add porcini powder.
  2. Begin pulsing and then grind until it all turns to a powder. The longer you grind, the lighter in color it becomes. The beans are black to start and end up a beautiful mahogany brown when finished.
  3. 6 Servings
  4. 0 Calories, 0.0g Protein, 0.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. This is made with 3 T each ingredient, is used 1 teaspoon at a time which, and is then, ready to be used as wanted. The recipe is always equal parts each ingredient.
  2. You can very easily grind your own dried porcini mushrooms or...buy the dust from Pistol River Mushrooms here in Oregon.
  3. Since I came up with this myself I am afraid you cannot find ground fermented black bean powder. I did find some stuff on amazon but the color was so light it didn't seem like the same product. I know the product is available somewhere because it is called mejugaru and used to make Korean gochujang and also goes by the name Fermented Soy Bean Flour and not to be confused with Soy Flour. Since I use the beans for other thing I just ground it myself and you are certainly welcome to search it further on the internet.
  4. It must have something in the way of nutritionals but the amounts are so small they don't register so this is definitely a zero carb recipe.
  5. Can you add any other spices? Of course you can-anything you want.
  6. This is not necessarily a salt replacement although the black beans are fermented with salt so go easy on the salt until you know.
  7. To my tastes it seems mildly sweet with of course no sweetener of any kind in it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Vietnamese Fish Dipping Sauce

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Low Carb Vietnamese Fish Dipping SauceLow Carb Vietnamese Fish Dipping SauceLow Carb Vietnamese Fish Dipping SauceLow Carb Vietnamese Fish Dipping SauceLow Carb Vietnamese Fish Dipping Sauce.  Sometimes I like to make a sauce that is multi-functional and this sauce is one of those times.  I first used it as a salad dressing for Vietnamese Shrimp Salad and then realized it was also good to dip other foods into.  It is not thick so it will just give a nice coating on whatever you dip into it.  Don’t be surprised when the flavor knocks you off your feet because as with all things fish saucy, this does it too.  Because I first did it as a salad dressing with shrimp, shrimp is the first thing that came to my dippy mind and of course any kind of vegetable or other meats would work as well.  This is very, very easy to put together. Pictured are a plain salad and the salad as a dinner I had last night…with shrimp.  I haven’t done it yet but I’m thinking over a piece of good fish would be dandy too. Low carb Vietnamese fish dipping sauce had a terrific tasty punch.

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 Fish Dipping Sauce
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Ingredients
  1. ¼ C Fresh Lime Juice
  2. ¼ C Fish Sauce
  3. ¼ C Cilantro
  4. 2 T Allulose
  5. 2 T Finely Diced Purple Onion Or (I Used Shallots)
  6. 1 T Sugar-free Rice Wine Vinegar
  7. 2 t Tamari
  8. ¼ t Red Pepper Flakes
  9. 1 t Crushed Garlic
  10. ½ t Ginger Powder
Instructions
  1. Mix all ingredients and it's ready to use.
  2. 6 Servings
  3. 9 Calories, 0.8g Protein, 0.0g Fat, 1.7g Carbs, 0.2g Fiber, 1.5g Net Carbs
Notes
  1. Yup, it's that easy.
  2. Nice with 41-50 sized shrimp.
  3. I have given this as 6 servings with ¾ C as the total-That would be if nobody gets out and uses a spoon.
  4. Mint is always a nice addition sprinkled on a salad.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Kung Pao Riced Cauliflower

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Low Carb Kung Pao Riced CauliflowerLow Carb Kung Pao Riced CauliflowerKeto Kung Pao Riced Cauliflower. I think I could eat just about anything Asian and Keto Kung Pao Riced Cauliflower does not disappoint. Kung pao chicken is probably one of America’s favorite Chinese recipes and is eaten thousands of times each day in restaurants across the country.  This has all the recipe elements & taste and none of the sugar or starches associated with Kung pao. You will need a recipe of Hoisin Sauce to complete the dish and trust me once you have tried the hoisin sauce you will quickly want to make yourself some Peking Duck or Chinese BBQ Pork Loin as hoisin is absolutely and utterly divine.  You may certainly add a bit more sauce, add chicken or shrimp and make this a complete meal.  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.

Kung Pao Riced Cauliflower
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Ingredients
  1. 1 Medium Head Riced Cauliflower (About 5-6 C)
  2. 4 Slices Bacon Cooked & Crumbled (Reserve Fat)
  3. 2 T Sugar Free Rice Wine Vinegar
  4. 2 T Tamari
  5. 2 T Water
  6. 1 T Cooking Sherry
  7. 1 T Hoisin Sauce
  8. 1 T Allulose
  9. 3 T Olive Oil (Divided)
  10. 2 t Red Pepper Paste + More To Taste
  11. 1 Chopped Jalapeno Pepper
  12. 1 T Chopped Ginger Paste
  13. 2 t Crushed Garlic
  14. ¼ t Red Pepper Flakes
  15. ½ C Finely Sliced Green Onion Tops
  16. ¼ C Crushed Peanuts
  17. Sesame Seeds (Optional)
Instructions
  1. Cook and crumble bacon, reserving the fat. Set aside.
  2. In a small bowl whisk wine vinegar, water, tamari, allulose, cooking sherry, hoisin sauce, ginger, garlic, pepper paste, pepper flakes, jalapeno pepper, 1 t olive oil, and set aside.
  3. In remaining olive oil and reserved bacon fat on medium high heat, sauté cauliflower and red peppers, stirring occasionally, until browned and beginning to soften or about 8-10 minutes. This is like sautéing hash browns. Mix in crumbled bacon and ¼ C green onions.
  4. Add reserved sauce to cauliflower and heat thoroughly.
  5. Transfer to a platter and sprinkle with remaining green onions and peanuts.
  6. 6 Servings
  7. 224 Calories, 7.4g Protein, 19.0g Fat, 6.5g Carbs, 3.1g Fiber, 3.4g Net Carbs
Notes
  1. It does not matter what kind of red pepper paste you use. Mine happens to be a Middle-Eastern mild pepper paste and the recipe is based on that. If you have Korean paste please, use it and I assume you know how much heat you want your dish to have. Remember this is not baking and you can adjust any of the flavors you want.
  2. I didn't show bacon in the picture but I had it, used it and..it was good...especially with the bacon fat.
  3. I ultimately ended up using ½ C minced red peppers if for no other reason than for color.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Spicy Thai Pea Eggplant Curry

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Low Carb Spicy Thai Pea Eggplant CurryLow Carb Spicy Thai Pea Eggplant CurryLow Carb Spicy Thai Pea Eggplant CurryLow Carb Spicy Thai Pea Eggplant CurryLow Carb Spicy Thai Pea Eggplant Curry.  I have said I have a little family owned Thai market I frequent most every week for all things Asian and they always have these beautiful little pea eggplants.  One of the first things I check in the produce department are the marked down items.  I rarely buy the regularly priced Japanese eggplant because in most people’s eyes they go bad so quickly but…there is never anything wrong with them. This bag of pea eggplant was marked down to $1.00 and I swear, there is nothing wrong with them either. I think they look like tiny watermelons outside and juicy figs inside but…good grief they sure don’t taste like watermelons or figs. Low carb spicy Thai pea eggplant curry is different and oh, so delicious.

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.

Spicy Thai Pea Eggplant Curry
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Ingredients
  1. 16-18 Thai Pea Eggplant Quartered (And Globe Eggplant Works As Well)
  2. 1 Medium Onion (Slivered And Cut To about 1½-2” Pieces)
  3. 1 Large Red Bell Pepper (Slivered And Cut To about 1½-2” Pieces)
  4. 1 C Snow Peas Cut On The Diagonal
  5. ¼ C Coconut Oil (Divided)
  6. 2 T Crushed Garlic
  7. 1½ T Powdered Ginger
  8. 2 t Ground Coriander
  9. 2 t Turmeric
  10. Pinch Red Pepper Flakes
  11. 3 T Lime Juice
  12. 1 T Fish Sauce (Optional But Really Good)
  13. 1-1½ t Chili Garlic Paste (Depending On Heat Wanted)
  14. 1 14 Oz Can Coconut Milk (Or Cream)
  15. 1 C Thai Basil Leaves (Divided)
  16. 1 T Fish Sauce (Optional But Really Good)
Instructions
  1. Sauté eggplant in 2 T coconut oil.
  2. Add remaining T oil while adding onion, red pepper, & snow peas and continue sautéing until nearly tender.
  3. Add all spices and cook for 2-3 additional minutes.
  4. Add all liquids and cook until a bit thickened. Mix in ¾ C basil or mint.
  5. Put into large serving bowl, sprinkle on remaining basil or mint.
  6. 6 Servings
  7. 108 Calories, 1.4g Protein, 8.3g Fat, 7.1g Carbs, 2.4g Fiber, 4.7g Net Carbs
Notes
  1. If you can’t get Thai basil sub it with fresh spearmint leaves or even dried spearmint as the sweet basil you use in Italian cooking is not for use here. I used both basil and mint.
  2. If you want to add shrimp or chicken this will make a dinner for four.
  3. Peel and cubed regular globe eggplant will work as well.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Shrimp Pecan Truffles

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Keto Shrimp Pecan TrufflesKeto Shrimp Pecan TrufflesKeto Shrimp Pecan Truffles. Clearly, the toasted pecans may look like the star of this show but all of the ingredients go so well together using the cream cheese as glue. We mostly think of truffles as some type of chocolatey confection and in my lifetime I have eaten and loved many of them but that is not the case here as these keto shrimp pecan truffles are savory.

I doubt many of you know this but after mostly retiring from the restaurant biz in 2002-03, I began making & selling quilts, many of which can be seen here.  People told me I was nuts as you could barely give away a quilt let alone sell them but I showed them that they were so wrong. I ended up selling quilts to people all over the world let alone all over the U.S.  During the time I was teaching myself to quilt, I was also watching a program on PBS called Cooking In Quilt Country with Marsha Adams.  I don’t know if Marsha was Amish in Ohio or even if she ever made a quilt or not but man, could she cook.  The program was a marriage made in heaven for a gal like me.  And so, these low carb shrimp pecan truffles are an homage to Marsha.  The recipe is hers and as she made them.  The only thing I don’t know is how large they were so I have made them bitesize, eminently poppable, and…probably easy to overeat but, have no fear as they are so low carb it just doesn’t matter.

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.

Shrimp Pecan Truffles
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Ingredients
  1. 8 Oz Cream Cheese
  2. ¾ Lb Finely Minced Or Ground Cooked Shrimp (Squeezed & Minced Small Bay Shrimp Are Great For This)
  3. 2 t Dried Parsley
  4. 2 t Dijon Mustard
  5. 2 t Lemon Juice
  6. 2-3 Drops Hot Sauce
  7. Pinch Onion Powder
  8. ¼ t Salt
  9. ¼ t Pepper
  10. 1 C Finely Chopped & Toasted Pecans
  11. Toothpicks
Instructions
  1. In a medium bowl combine all ingredients except the nuts & refrigerate overnight.
  2. Place the toasted nuts in a shallow dish.
  3. Form the cheese & shrimp mixture into ¾” balls or use a #100 scoop.
  4. Roll the balls in the nuts and refrigerate again until serving time.
  5. Stick in some toothpicks with more to the side.
  6. 36 Servings
  7. 47 Calories, .7g Protein, 4.7g Fat, 0.8g Carbs, 0.5g Fiber, 0.3g Net Carbs
Notes
  1. I pulsed the shrimp in my small processor.
  2. Don't forget to toast your pecans and I pulsed them in my processor too.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Carbalose Kimchi Fritters

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Low Carb Carbalose Kimchi FrittersLow Carb Carbalose Kimchi FrittersKeto Carbalose Kimchi Fritters. I walked into my local neighbor Beaumont Market to talk to a friend and the only way to go in is left by the cheeses and some odd refrigerated items.  A jar of kimchi with a REDUCED sticker on it caught my eye immediately.  Gads, $2.00? For a fermented food?  It’s never going to go out of date so I grabbed it as quickly as I could.  Now, I eat kimchi relatively regularly so this is nothing out of the ordinary.  I ate a serving with Kassler Rippchen and still had enough left over to make these keto carbalose kimchi fritters.  The thing I didn’t realize as I picked up the jar was; the word MILD on part of the label.  I have never heard of “mild” kimchi so I had to go with flow and added some garlic chili paste. Assuming you know what you are doing, unlike myself, you will buy a spicy flavorful kimchi to make these low carb carbalose kimchi fritters.  I have it pictured with Asian Dipping Sauce because they go so well together and you can certainly use anything you would like or…just eat them plain. If you want the simplest dip…naw ya don’t.  I didn’t plan it but I thought you might like to see a bit of chicken p**p that can often accompany a truly raw egg.

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.

Kimchi Pancakes
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Ingredients
  1. 1 Egg
  2. 3-4 T Water
  3. 2-3 T Juice From Kimchi
  4. 2 T Tamari
  5. 1½ C Finely Chopped Kimchi
  6. ¾ C Carbalose Flour***
  7. ½ C Green Onion Tops (Divided)
  8. ¼ C Olive Oil + More If Needed
Instructions
  1. Beat egg, tamari, water, & kimchi juice.
  2. Chop kimchi and add.
  3. Slice onions and add ½ reserving the rest for garnishing.
  4. Heat large sauté pan to medium, add about 2 T oil and when hot, drop batter into oil. Immediately spread with the back of your spoon to size (About a 3½” diameter).
  5. Don’t get ahead of yourself-be patient. These take a little time to brown and set before you flip them-at least 4-5 minutes. Turn and finish cooking. You should be able to get 4 pancakes per cooking, so repeat.
  6. Garnish.
  7. Serve at room temperature on a platter with several small dishes of dipping sauce and allow people to dip…or not.
  8. 8 Servings
  9. 107 Calories, 4.3g Protein, 8.6g Fat, 5.9g Carbs, 3.4g Fiber, 2.5g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Vietnamese Shrimp Salad

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Low Carb Vietnamese Shrimp SaladLow Carb Vietnamese Shrimp SaladLow Carb Vietnamese Shrimp SaladLow Carb Vietnamese Shrimp SaladLow Carb Vietnamese Shrimp SaladLow Carb Vietnamese Shrimp SaladLow Carb Vietnamese Shrimp Salad With Fish Sauce Dressing.  So many subtle differences between the foods of the Thai, Japanese, Korean, Vietnamese,  South, East, and confusing it all there are Southeastern Asians yet they also have so many things in common and one of those things is major flavor.  Some are predominantly salty, some are fiery, some are sweet, and many are a combination of all three.  This Vietnamese Shrimp Salad With Fish Sauce Dressing is a bit of all three.  There is a lot more to the geography of Asia and it can be pretty complicated so, if you want more geographical information check the internet and you can start here and if you are interested in a 13 bottle comparison of fish sauces you can see this very interesting read here.  As you can see from the larger bowls I eat this as dinner on hot summer evenings.

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 Shrimp Salad/Fish Sauce Dressing
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Fish Sauce Dressing
  1. ¼ C Fresh Lime Juice
  2. ¼ C Fish Sauce
  3. ¼ C Cilantro
  4. 2 T Allulose
  5. 2 T Finely Diced Purple Onion Or (I Used Shallots)
  6. 1 T Sugar-free Rice Wine Vinegar
  7. 2 t Tamari
  8. ¼ t Red Pepper Flakes
  9. 1 t Crushed Garlic
  10. ½ t Ginger Powder
Salad Guts
  1. 1 Lb Shrimp (And The Small Salad Shrimp Are Just Fine Too)
  2. 4 C Chopped Bok Choy
  3. ½ C Chopped Cilantro
  4. ½ C Diagonally Slices Snow Peas
  5. ½ C Julienned Jicama
  6. ½ C Green Onions
  7. ½ C Julienned Cucumber
  8. ½ C Julienned Red Peppers
  9. ¼ C Crushed Peanuts (Garnish)
  10. ½ t Mint (Optional Garnish)
Instructions
  1. Mix all fish sauce dressing ingredients.
  2. Cut, chop, and julienne all salad ingredients, toss with dressing and plate.
  3. Top with shrimp and garnish with crushed peanuts & mint if using.
  4. 4 Servings
  5. 206 Calories, 28.9g Protein, 5.6g Fat, 9.8g Carbs, 3.6g Fiber, 6.2g Net Carbs
Notes
  1. Nutritionals include all ingredients listed including the dressing.
  2. Minus the shrimp, peanuts, and mint I eat the guts of this salad probably 3-4 times a week just with different dressings.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/