Tag Archives: grainfree recipe

Keto Rocket Fuel

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Keto Rocket FuelKeto Rocket FuelKeto Rocket Fuel.  This is not all my recipe and I even took the name because it seemed so apropos.  It is not so killer spicy hot that it’s only good for a few people, but rather designed to add heat to your liking.  Of course I changed some of the recipe to reflect low carb like the pear and the sugar, and yes I even omitted a couple of ingredients like Tabasco but the absolute essence of the recipe still remains intact. For comparison, here is the original recipe and even they took it from a restaurant.  The second picture is to show it accompanying my dinner and you can see how little it takes.

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***

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

Rocket Fuel
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Ingredients
  1. 1 C Drained Sliced Jarred Pickled Jalapenos
  2. ¼ C Jalapeno Juice (From The Same Jar)
  3. 2 T Chopped Cilantro (More If Wanted)
  4. 1 T Allulose***
  5. 1 T Lime Juice
  6. 2 t Fish Sauce (Optional & I Used It)
  7. 2 t Crushed Garlic***
  8. 1 t Chili Garlic Paste
  9. ¼ t Cayenne Pepper
  10. ¼ t Cumin
  11. ¼ t Crushed Oregano
  12. ¼ t Ginger Powder
  13. 1 Cup Finely Chopped Daikon Radish
  14. Water To Consistency Desired (Saved From Daikon Cooking)
Instructions
  1. Chop daikon radish and simmer in 1 C water until very soft.
  2. In bowl large enough to hold at least 3 cups (or a small processor) add rest of ingredients.
  3. Drain and rinse cooked daikon radish, add to rest of ingredients, process to a fine consistency adding water as necessary. I used my stick blender because for this particular job it was the best tool.
  4. 12 Servings
  5. 4 Calories, 0.1g Protein, 0.0g Fat, 0.2g Carbs, .01g Fiber, 0.1g Net Carbs
Notes
  1. As you can see this is basically a zero carb food so...eat it with abandon.
  2. Want it hotter? First be sure you use hot jalapeno peppers & juice and a sure fire way to get it hotter is to use (a little) more chili garlic paste.
  3. Since I was testing this for the first time I used raw jicama which stayed a little chunky and which is why I am suggesting simmered daikon radish.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Italian Parmesan Garlic Wings

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Keto Italian Parmesan Garlic WingsLow Carb Italian Parmesan Garlic WingsLow Carb Italian Parmesan Garlic WingsLow Carb Italian Parmesan Garlic WingsKeto Italian Parmesan Garlic Wings.  What kind of combo is Parmesan & garlic?  My taste buds say they are a marriage made in heaven and if you already have the dry herb ingredients used in Italian Dipping Oil you are in the home stretch.  These wings could not be much easier to make and most of your time will be spent waiting for them to finish in a hot oven.  I have listed the ingredients below so you have the whole recipe all together. I served mine with Brianna’s Asiago Caesar Dressing to dip my keto Italian Parmesan garlic wings into but they really didn’t need it as they are fabulous on their own.

The dry herb & spice mixture can just sit in a jar until further use.  I use it in Traditional Spaghetti Sauce over squash or mung bean sprouts, sprinkled on top of an occasional low carb pizza, on all kinds of vegetables, and any other thing you can think of where Italian herbs are called for. Think Ham & Cheese Pinwheels and maybe even some Carbalose Italian Parmesan Garlic Knots. This is an extremely easy and useful herb/spice blend.

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.

Italian Parmesan Garlic Wings
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Ingredients
  1. 3 Lbs Split Chicken Wings Or About 32 Pieces Room Temperature
Dry Ingredients
  1. 1 T Dried Basil
  2. 1 T Garlic Powder
  3. 1 T Dried Thyme
  4. 1 T Dried Oregano
  5. 1 T Dried Rosemary
  6. 1 T Dried Marjoram
  7. 1½ t Black Pepper
  8. 1½ t Salt
  9. ½ t Red Pepper Flakes
Finishing Ingredients
  1. ½ C Olive Oil
  2. 2 T Parmesan Cheese
  3. 1 T Crushed Garlic
Instructions
  1. Bring chicken wings to room temperature.
  2. Preheat oven to 425°.
  3. Line up wings on a sheet pan (on a Silpat if you have one) and put into hot oven.
  4. Bake 40-45 minutes.
  5. Combine all dried herbs & spices.
  6. When ready to serve wings combine 1 T spice blend, 1 T crushed garlic (or more to taste) with ½ C olive oil and 2 T Parmesan cheese, mix well, and put into a large bowl. Put wings into bowl and mix well-making sure all wings are well coated.
  7. 8 Servings As Appetizer
  8. 205 Calories, 11.8g Protein, 17.8g Fat, 0.5g Carbs, 0.0g Fiber, 0.5g Net Carbs
  9. 4 Servings As Dinner
  10. 410 Calories, 23.5g Protein, 35.6g Fat 1.0g Carbs, 0.0g Fiber, 1.0 Net Carbs
Notes
  1. You WILL NOT use all the herb mix as the recipe makes quite a bit. Just save herbs and spices in a small jar and when you next want them, you have them.
  2. If you want to test before making the full recipe (you'll be sorry) use 1 t of each herb and ½ t each salt & pepper with a pinch of red pepper flakes
  3. Makes a great salad dressing.
  4. Lots of fat and nearly zero carbs.
  5. This is a very garlicky so enjoy it with good friends.
  6. I guarantee the dry mix ingredients are FAR superior to a packaged mix and yours will have zero sugar in it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Puttanesca Over Mung Bean Sprouts

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Low Carb Puttanesca Over Mung Bean SproutsLow Carb Puttanesca Over Mung Bean SproutsLow Carb Puttanesca Over Mung Bean Sprouts.  I’m going out on a limb with this recipe but as I have eaten and cooked with mung bean sprouts, I realize what a truly versatile vegetable it is.  It has virtually no flavor of its own so it takes on the flavor of whatever it is cooked with and of course we see this time and again in Asian cuisine.  Why not use it as your “noodle” or pasta for pretty much anything and with this recipe, it is exactly what I have done.  I am pairing it with a zesty Puttanesca Sauce and in one word it is delicious.  If you have your own favorite tomato based marinara sauce then by all means use it but Puttanesca is not just any normal red sauce.  As far as I’m concerned, mung bean sprouts could replace pasta in many, many other dishes. Not all but again, many.  Other sprouts recipes include Mung Bean Sprouts Salad,  Stir Fried Mung Bean Sprouts,  Chicken Parmesan, and they play a small role in the Vietnamese Shrimp Bowl.

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.

Puttanesca Over Mung Bean Sprouts
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Ingredients
  1. 1 Lb Mung Bean Sprouts
  2. 2 T Olive Oil
  3. 1 Medium Yellow Onion Small Chopped
  4. One Can Anchovies Packed In Oil
  5. 2 T Crushed Garlic
  6. 2 T Tomato Paste
  7. 2 16 Oz Cans Diced Or Crushed Tomatoes
  8. ¼ C Drained Capers
  9. ½ C Rough Chopped Kalamata Olives
  10. ½ t Crushed Red Peppers Flakes
  11. 2 T Fresh Chopped Basil
  12. Parmesan Cheese (Omit For Paleo)
  13. Salt & Pepper To Taste
Sprouts
  1. Simmer sprout 4-5 minutes or until just beginning to turn translucent, and drain well.
Sauce
  1. Put olive oil in a sauce pan over medium heat, add onions, stir occasionally, and cook until soft.
  2. Add anchovies & garlic cooking and stirring until the anchovies disintegrate.
  3. Stir in tomato paste, add the tomatoes, capers, olives, & red pepper flakes.
  4. Cover pan, turn down heat, simmer gently, and cook, stirring occasionally, until thick and saucy.
  5. Blend in basil, taste, and adjust flavors to your liking.
  6. Serve over whatever you choose. I have always used spaghetti squash but the mung sprouts are terrific and fewer carbs.
  7. 6 Servings
  8. 225 Calories, 3.7g Protein, 19.2g Fat, 8.9g Carbs, 1.4g Fiber, 7.5g Net Carbs
  9. 4 Servings
  10. 378 Calories, 5.6g Protein, 13.8g Fat, 13.3g Carbs, 2.2g Fiber, 11.1g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Asian Cucumber Salad

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Low Carb Asian Cucumber SaladLow Carb Asian Cucumber SaladLow Carb Asian Cucumber Salad
Low Carb Asian Cucumber Salad.  Do not attempt to make this very easy recipe unless you have either a spiralizer or a mandoline as it would be neigh onto impossible to slice the cucumbers as thinly as they should be.  That said, this is an easy, easy recipe.

Asian cucumber salad is pretty close to most other Asian recipes in that it is a little sour, a little sweet, a little heat, a little salty, and a lot good. I do like to refrigerate mine for at least several hours but/and it is also good right after making.  The big difference is that the cucumbers will soften and, in my opinion be a little easier to eat. Don’t make the mistake of thinking there can’t possibly be enough sauce for all the sliced cucumbers as it is plenty.  As it sits, the salt in the tamari will draw out juices-be calm-it will be fine and the peanuts will add the final touches of salt. If Paleo, leave off the peanuts.

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 compensated in any way for recommending a product that I use***

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

Asian Cucumber Salad
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Ingredients
  1. 2 Very Thinly Sliced Medium Size Cucumbers
  2. ¼ C Shallots Very Finely Diced (Or Minced)
  3. 3 T Sugar Free Rice Wine Vinegar
  4. 1 T Olive Oil
  5. 1 T Tamari
  6. 2 t Sesame Seeds
  7. 1 t Allulose***
  8. ⅛ t Red Pepper Flakes (Or A Good Sized Pinch)
  9. ¼ C Chopped Or Crushed Salted Peanuts
Instructions
  1. Slice cucumbers as thinly as possibly while making sure they will still hold their shape.
  2. In a small bowl mix rest of ingredients excluding the peanuts.
  3. Rest in fridge 2-3 hours.
  4. Serve in large bowl and sprinkle with peanuts.
  5. 6 Servings
  6. 39 Calories, .2g Protein, 2.8g Fat, 3.2g Carbs, 1.1g Fiber, 2.1g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Spaghetti Squash Traditional Tomato Sauce

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Low Carb Spaghetti Squash With Traditional Tomato SauceLow Carb Spaghetti Squash Traditional Tomato Sauce. This is about as low carb as you can make spaghetti squash with tomato sauce. Tomatoes, if using enough to make a sauce, inherently have carbs and for that matter so does spaghetti squash.  I do not eat this often nor do I eat any more than one serving but it is so, so good and if you happen to have the Italian Dipping Oil Herbs you are already halfway home. One half order actually makes a very nice dinner side accompaniment. The sauce is also very good on Spaetzle.

Another great addition to this basic recipe is one of these wonderful Large Meatballs.

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.

Traditional Spaghetti Squash With Tomato Sauce
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Ingredients
  1. 2¼ C Cooked Spaghetti Squash
  2. 1 Can Diced or Crushed Tomatoes (I Use Diced-I Like It Chunky)
  3. ½ C Slivered Onions
  4. ½ C Sauteed Mushrooms
  5. ½ C Water
  6. 2 T Good Red Wine
  7. 1 t Crushed Garlic***
  8. 1 t Dried Italian Herbs
  9. ¼ t Dried Basil
  10. ½ t Salt
  11. ¼ t Pepper
  12. Sprinkled Guar Gum (Trust Me It Doesn't Take Much)
  13. 2 T Olive Oil
  14. 2 T Parmesan Cheese
Instructions
  1. Excluding squash dump first 10 ingredients in sauce pan, cover and bring to very low simmer for at least an hour and/or until onions are totally translucent.
  2. Sprinkle a very tiny amount guar gum to thicken sauce. (I use an old salt shaker)
  3. Top squash with sauce, drizzle with 1 T olive oil, & sprinkle with 1 T Parmesan cheese.
  4. Eat it up.
  5. 4 Servings
  6. 113 Calories 1.3g Protein, 7.0g Fat, 11.2g Carbs, 2.5g Fiber, 8.7g Net Carbs
  7. 2 Servings
  8. 225 Calories, 2.5g Protein, 14.0g Fat, 22.3g Carbs, 5.0g Fiber, 17.3g Net Carbs
Notes
  1. To extend this dish a bit add ¼ lb. hamburger to sauce or top with meatballs which will add no additional carbs.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/