Tag Archives: grainfree

Keto Lemon Thyme Cauliflower Quinoa

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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
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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 Dilled Celery Root

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Low Carb Dilled Celery RootLow Carb Dilled Celery Root. There is a pretty cool story behind the very simple recipe for these dilled “potatoes” and Spoiler Alert:  These are made with celery root.

 

Back in the summer of 1987 Bill Graham, the then manager of the Grateful Dead and who owned a home in Telluride, CO was driving up the box canyon road when he saw the sign that said “Dead End”.  Of course always thinking, thinking, thinking it occurred to Bill that Telluride would be a great place for a concert with his band.  Now I can say I have lived in many places during my lifetime and Telluride is definitely one of the most beautiful.

I lived on the third floor of a condominium directly overlooking town park and didn’t even need to buy tickets.  Just opened the windows and let the music flow in.  Oh yeah, and Mrs. Magnanimous rented out a spare lock-off bedroom to 10 people from California for the weekend for the then kingly sum of $300.  Just to make myself feel good about charging so much I included breakfast  for two mornings.  After all was said and done they turned out to be 10 of the coolest people I had ever met…ever.  The whole 36 hr weekend was magical.  It was said that there were 10,000 people who descended on T-ride from all over the US which may not seem so many by today’s concert standards but remember, the whole of the Telluride population was probably shy of 2,000 residents.  I hear tell there were tents set up for miles and miles in the fields leading into town.

That same summer we were ambling through town and there was a new French restaurant that had open and which is still there to this day.  La Marmotte Sample Menu,  La Marmotte New Years Eve 2017 Menu.  The weather was spectacular and there were tables set up all over the expansive lawn so we sat down to have lunch.  I have no recollection of what the main course was but whatever it was did not compare to the dilled potatoes sitting on my plate.  They were perfectly fried in gobs of butter  in a very Julia Child fashion.  They were simply swimming in butter with a little salt & pepper.  My absolute favorite food combination from this website is Stuffed Shrimp paired with this dilled celery root.

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.

Dilled Celery Root
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Ingredients
  1. 1 Large Celery Root (About 1-1½ Lbs Cleaned)
  2. 6 T Butter
  3. ¾ t Dried Dill Weed + More To Taste
  4. Salt & Pepper To Taste
Instructions
  1. Peel and cut into ½” x 1½” rectangles. (See Picture)
  2. Put celery root in water to cover and cook until just tender 10-12 minutes. Drain well.
  3. Melt butter and gently stir into butter.
  4. Slowly sauté until golden brown.
  5. Sprinkle with dill weed, salt & pepper and serve.
  6. If your celery root is not swimming in butter then add some more.
  7. 3 Servings
  8. 245 Calories, 2.3g Protein, 23.0g Fat, 9.2g Carbs, 2.0g Fiber, 7.2g Net Carbs
Notes
  1. Most people will tell you to use dill rather sparingly but this dish is predicated on the flavor of the dill so don’t be skimpy.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Scalloped Ham And Celery Root

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Low Carb Scalloped Ham And Celery RootThis Low Carb Scalloped Ham And Celery Root recipe is a take on one of my old (cheap) college favorites.  Back in the day and in my case the late 60’s, one of the least expensive foods you could buy was potatoes.  At the time potatoes were about .49 for a 10 lb. bag and ham was about .49 per lb.  So if you think about it this recipe was a really inexpensive way to serve 4-6 hungry college students.

I have substituted celery root in place of the potatoes and used heavy cream in place of a roux made with flour and added milk.  In my world, today, this tastes so much better and of course back then not many people had ever thought about thickening with heavy cream much less heard of it…and celery root?…celery what?  The water injected crud that passes for ham today?..didn’t exist. So get yourself a nice fat-rat celery root and above all good quality ham that has not been injected with some saltwater crapola.

Low Carb Scalloped Ham And Celery RootI think low carb scalloped ham and celery root has lots less than ¼ the carbs that it does when made with potatoes.  If you have a mandoline for slicing then I would suggest using it as celery root is very difficult to cut by hand and the mandoline will make short work of it.  If you don’t have one a great place to look, if you have one in your area, is a used restaurant supply house.  In fact if you can get to a restaurant supply house be careful, as it is quite easy to go nuts in them.  If you are going to invest in a mandoline I would suggest an adjustable bladed one as you can easily set the thickness of anything you wish to slice/cut.  Yes, you can of course cut it by hand by cutting it half and laboriously use a chef’s knife.  One last way would be to use the slicing blade on your food processor and the only problem may be that your processor may cut it too thin or thick.

Update:  Though I really like the flavor of celery root another very good vegetable to use is diakon radish.  Just peel and slice thinly into rounds.

If you want to add ½ C green peas for color then go ahead and it is simply for color and absolutely not needed.  My other name for peas is little sugar bombs.

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.

Scalloped Ham And Celery Root
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Ingredients
  1. 1 Medium Celery Root Halved & Sliced About ⅛” Thick (About 1-1½ Lb Cleaned)
  2. ½ Lb Good Quality Diced Ham ½” Cubes (Or Whatever Shape You Want)
  3. 1 T Butter
  4. ½ Onion Small Dice
  5. 1½ C Heavy Cream (Remember I Use 40% Heavy Cream)
  6. 1½ t Dry Mustard Powder
  7. 2 t Chicken Base
  8. ½ t Pepper
  9. 2 C Grated Cheese (I Use Gruyere & Sometimes Mixed With Cheddar)
  10. ½ C Green Onion Finely Chopped (These Add Additional Color & Virtually No Carbohydrate)
  11. 2 T Parmesan Cheese (Optional)
Instructions
  1. Put celery root in water to cover and cook until tender 10-12 minutes. I can’t describe how tough these babies are to cut and how quickly they become tender. This is unknowable stuff. Put in large mixing bowl.
  2. Preheat oven to 325°
  3. Meanwhile sweat onions in 1½ t butter until tender and add to celery root.
  4. Add remaining butter, increasing heat, sauté ham chunks & add to celery root.
  5. Slowly heat heavy cream, add chicken base, mustard powder, pepper and reduce slightly.
  6. Add cheese & green onions until cheese is just barely melty. Pour over celery root mixture and blend thoroughly.
  7. Put into glass baking dish and top with Parmesan cheese.
  8. Bake until bubbly and then if Parmesan cheese has not browned, broil for about a minute.
  9. 6 Servings
  10. 483 Calories, 19.2g Protein, 40.5g Fat, 4.5g Carbs, .6g Fiber, 3.9g Net Carbs
  11. 8 Servings
  12. 362 Calories, 14.4g Protein, 30.4g Fat, 3.4g Carbs, .4g Fiber, 3.0g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Salmon Croquettes

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Low Carb Salmon CroquettesLow Carb Salmon Croquettes, or as I like to call them, little submarines on a plate.  I have certainly said it elsewhere that my mother was a terrific cook and one of the things, every once in a while, that she tried to shovel down our gullets were salmon croquettes.  I can tell you now that all three of us kids hate, hate, hated them and as you can imagine I did not eat them for many years.  When I decided to experiment and add a lot more ingredients  than my mom used and of course with the advent of better ways to eat salmon I came up with these.  Not much different than my originals but of course I do not use any panko or bread crumbs and now I realize how good they can be fried in lard.  Probably one of the biggest ways I get around using bread crumbs is the use of crushed fried pork skins.  It takes more than a rolling pin but your food processor will work quite well.  Yes, I do fry my own raw pork pellets from Willies since I also eat them as my diabetic popcorn but once they are crushed they can be used in all kinds of recipes.   A few examples might be:  Crunchy Deep Fried Chicken Chips,  Fried Cauliflower Tater Tots,  Chicken Kiev,  Crab Cakes & Spicy Chipotle Aioli, and I even have a completely different recipe for Salmon Cakes & Tartar Sauce. In the picture above I paired  it with a buttery lemon wine caper sauce and of course you can use your own or perhaps try my Tartar Sauce. No matter what you serve with your low carb salmon croquettes life will be better.

If you don’t have the time or inclination to pop your own pellets and grind them, then you can buy a 3 oz. bag of Pork Dust or a 12 Oz container also through Netrition.  One of the reasons I have always liked to pop and grind my own dust is that I was able to control the fineness of the grind.  But since I have now gotten the pork rind crumbs to the right I will not go back.  They are fried in their own lard and what could be better?  I contacted Bret at www.baconsheir.com to see what the cup count of their 1 lb. bag would be and he graciously told me about 7 cups so you can see at $21.00 per bag, and if you don’t want to pop your own, this is a great way to get them.

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.

Salmon Croquettes
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Ingredients
  1. 1 Lb Canned Salmon (Yes, Fresh Is OK And Just More Time Consuming)
  2. ½ C Water
  3. 3 T Butter
  4. 1 Small Onion Very Finely Diced
  5. ¾ C Celery Very Finely Diced
  6. ¾ C Red Bell Pepper Very Finely Diced
  7. ¾ C Yellow Bell Pepper Very Finely Diced
  8. ⅓ C Finely Ground Pork Skins***
  9. 2 T Dried Parsley (Fresh Is Fine If Finely Chopped)
  10. ½ C Mayonnaise
  11. 2 T Drained And Chopped Capers
  12. 1 T Worcestershire Sauce
  13. 2 t Dijon Mustard
  14. 2 t Old Bay Seasoning
  15. ¼ t Tabasco Sauce
  16. 2 Eggs Beaten
  17. ¼ C Sour Cream
  18. 1½ C Finely Ground Pork Skins*** (+ More Only If Needed)
  19. Oil Of Choice For Frying
Instructions
  1. Slowly heat butter and water, dice all vegetables, add to butter & water, cover, and cook until soft. Drain if there is any water left or...better yet...uncover until it is all evaporated. Cool completely.
  2. Flake salmon making sure to discard any bones and put into a bowl. Blend in ⅓ C pork skins.
  3. In another bowl mix mayo, capers, Worcestershire sauce, mustard, parsley, old bay, and Tabasco.
  4. Beat eggs and sour cream until smooth, add 3 T to mayo mix and reserve the rest.
  5. Blend mayo mix into salmon making sure all is coated. At this point if you are not making immediately, cover and refrigerate for later. It is best chilled anyway.
  6. Put balance of egg mix on a plate, put ground pork skins on another plate and have a third plate to put finished croquettes on.
  7. Dividing salmon into 6 equal parts, form into little submarines.
  8. Roll each in the egg, then in the pork skins and put onto the third plate.
  9. Heat oil of choice (I do use lard) and when oil reached 340°-350° place each sub gently into the oil. When browned turn and brown 2nd side.
  10. Serve with lemon wedges and tartar sauce. I will say these are so flavorful that they are good just plain.
  11. 6 Servings
  12. 383 Calories, 27.5g Protein, 28.0g Fat, 5.0g Carbs, 1.6g Fiber, 3.4g Net Carbs
Notes
  1. Easy enough to make into hors d’oeuvres with a thin slice of lemon on top.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Collard Greens With Smoked Pulled Pork

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Low Carb Collard Greens With Smoked Pulled PorkLow Carb Collard Greens With Smoked Pulled PorkLow Carb Collard Greens With Smoked Pulled Pork. Perhaps if you didn’t grow up in the South you mightn’t have been exposed to Collard Greens let alone with smoked pulled pork.  I did not grow up in the South either but my mother was a woman of many talents, one of them was cooking, and she did make collard greens & a smoked ham hock for us once in awhile.  She made it like most people with bacon grease, which was fine by us as we all loved bacon.  So this is my own rendition using low carb collard greens with smoked pulled pork.  Same greens, same animal just with a little twist.  There are a couple of different ways to use this recipe:  1.) As a dinner side dish (on left) and 2.)  As a filling & hearty soup (on right)  Not sure why most every other greens recipes include so much sugar and I doubt you’ll miss it here since I’m pretty sure the people coming to this site are not looking for sugary recipes. Low Carb Collard Greens With Smoked Pulled Pork for a dose of 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.

Collard Greens With Smoked Pulled Pork
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Ingredients
  1. 2-2½ Lbs Collard Greens (Remember You Loose Weigh With The Unusable Ribs)
  2. 1 Lb Pulled Pork
  3. 1 Small Onion Dice Small
  4. 2 T Bacon Grease (Or Lard)
  5. 1 T Crushed Garlic
  6. 3 T Apple Cider Vinegar (You Can Also Use Unsweetened Rice Wine Vinegar)
  7. ½ t Red Pepper Flakes
  8. 1 T Chicken Base
  9. ½ t Liquid Smoke
  10. 1 t Butter Per Serving (Optional But Good)
  11. 2 C Water For Side Dish 4 C Water For Soup
Instructions
  1. Heat grease in pot large enough to pack in the greens.
  2. Slowly sweat the onions, then mix in garlic.
  3. Making sure collards are grit-free cut the center rib out of each stalk.
  4. Cut into 1½" strips, turn and cut about 2" pieces.
  5. Mix water, chicken base, pepper flakes, & vinegar and pour over greens.
  6. Cover and slowly simmer for 2-2½ hours or until greens are tender.
  7. Add pork and heat thoroughly.
  8. 4 Soup Servings
  9. 419 Calories, 32.0g Protein, 14.4g Fat, 10.3g Carbs, 5.8g Fiber, 4.5g Net Carbs
  10. 6-8 Side Servings
  11. 210 Calories, 16.0g Protein, 7.2g Fat, 5.2g Carbs, 2.9g Fiber, 2.3g Net Carbs
Notes
  1. I do add butter to mine whether I make soup or a side. There is something about the way butter enriches anything.
  2. As a side dish it is best to put into its own container as you will want to eat (drink) the juices.
  3. If your pulled pork strands are too long, chop them a little. You want the pork recognizable but not so long they are a pain to eat or drip from the bowl to your mouth.
  4. If you like your greens a little less tender, cook maybe ½ hour less.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Gingerbread Waffles

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Low Carb Gingerbread WafflesLow Carb Gingerbread WafflesLow Carb Gingerbread WafflesLow Carb Gingerbread Waffles. So the other day I made  a half recipe of Gingerbread and as you can see from the picture it didn’t turn out so well as I under-cooked it. Well, when life gives you lemons I say make Gingerbread Waffles.  The first thing I did was scoop out the center, drown it in heavy cream and ate it as kind of a gingerbread pudding.  Gads, it was really good.

I’m thinking to myself that maybe, with a few minor alterations to the original recipe, I could make a waffle batter out of it.  Well, well, it worked just beautifully.  A few crunchy toasted nuts, tons of butter, some Sugar-Free Maple Syrup and I have to say these Gingerbread Waffles are terrific.  Just eat for the number of people in your family and freeze the rest for another time.  They are not super crispy since there is no white flour in them but they are quite tender and with the addition of toasted nuts you get that crunch you may be looking for.  I have put this recipe under the Entrées Category and seriously they can be eaten for breakfast and also be used as a dessert with whipped cream.  If you have babies, break one of these low carb gingerbread waffles into 4 pieces, give it to  them dry , and let ’em make a mess.

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.

Gingerbread Waffles
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Ingredients
  1. 4 Eggs
  2. 4 T Melted Butter
  3. ½ C Allulose***
  4. 2 T Heavy Cream
  5. 2 T Sour Cream
  6. 1 T Molasses
  7. 1 C Almond Flour
  8. 6 T Coconut Flour
  9. 1 T Powdered Ginger
  10. ½ T Baking Powder
  11. ½ T Cinnamon
  12. 1 t Baking Soda
  13. ½ t Nutmeg
  14. ¼ t Powdered Cloves
  15. ¼ t Guar Gum
  16. ¼ t Xanthan Gum
Instructions
  1. Preheat waffle iron to high.
  2. When you are ready to make your first waffle swab the iron with coconut oil.
  3. Beat eggs, then beat in molasses, Allulose, heavy cream, sour cream and melted butter.
  4. Mix dry ingredients, add wet to dry and blend well.
  5. Let batter rest for a 1-2 minutes.
  6. Using a large scoop, or about ½ C put batter in the middle of your waffle maker and spread around leaving about a 1½ inch border.
  7. Don't try to open waffle iron until green light says it's ready.
  8. 5-6 Waffles
  9. 296 Calories, 9.5g Protein, 22.9g Fat, 13.0g Carbs 5.4g Fiber, 7.6g Net Carbs
Notes
  1. I added toasted walnuts but pecans are terrific too. You could add low carb fruit but I think the flavor of the waffle might over power any fruit you may use.
  2. If you compare this to an average 6" waffle the carb count is about one third and even less without the molasses.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fried Cauliflower Tater Tots

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Low Carb Fried Cauliflower Tater TotsLow Carb Fried Cauliflower Tater Tots. Since I made that fatal mistake ending up with Cauliflower Grits instead of mashed cauliflower I have gone nuts making new recipes with it and these fried cauliflower tater tots are one of the results.  Cauliflower Polenta Cakes is another.  Is that ketchup in that bowl you may be asking?  Why yes it is.  Not regular high carby ketchup but Sugar-Free Ketchup.  I can’t imagine eating tater tots without at least a little ketchup.

There are recipes everywhere for oven baked/fried tater tots but they are nothing like these fried puppies and when eaten, there is zero cauliflower taste.  For all the world you will think you are eating real potato tots. Now we know that potatoes fry really well (the Maillard reaction) and/but so do Pork Rinds and we also know how crunchy pork rinds are and these babies are covered with them. My oil of choice was duck fat because if you have ever had french fries done in duck fat you would know why.

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.

Fried Cauliflower Tater Tots
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Tots
  1. 1½ C Cauliflower Grits
  2. ¾ C Parmesan Cheese
  3. ¾ t Garlic Salt
  4. ¾ t Pepper
  5. ⅜ t Onion Powder
  6. 3 T Beaten Egg Wash
  7. 1½ C Crushed Pork Rinds
Egg Wash
  1. 2 Eggs
  2. 2 T Sour Cream
  3. Oil For Frying.
Instructions
  1. Mix first 6 tot ingredients thoroughly.
  2. Using 2 shallow bowls and l larger plate, put the remaining egg mixture in one bowl and the pork rinds in the second.
  3. Using a 1 T scoop make 36 balls for tots. Form each into a tiny football. Gently put into egg wash and then into pork rinds.
  4. Heat oil to between medium and medium high, cook 12 tots at a time and repeat.
  5. 6 Servings
  6. 243 Calories, 16.7 g Protein, 17.5g Fat, 6.4g Carbs, 2.6g Fiber, 3.8g Net Carbs
Notes
  1. You may have left over egg mix and you can save it for another use.
  2. I have included 2 T fat in the nutritionals.
  3. As I said I used duck fat to fry these.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cauliflower Grits

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Low Carb Cauliflower GritsLow Carb Cauliflower GritsLow Carb Cauliflower GritsLow Carb Cauliflower GritsLow Carb Cauliflower GritsLow Carb Cauliflower Grits. Came upon this recipe in a rather unusual way.  All I really needed was some mashed cauliflower but I didn’t want to go to the trouble of cooking it, and squeezing all the water out of it, so I decided to see if I slowly baked a whole head at 250° that maybe most of that water would evaporate.  That part of it worked really well although but I did have to bake it for quite a while.  I covered it with foil and just forgot about it for about 2 hours.  Because of this little find I no longer even make mashed cauliflower as this is so much easier, faster, more versatile, and you can freeze and thaw it with no “weeping” of any liquid.

Since it turned out to be much drier than I thought it would be, instead of using my stick blender I put it is my processor.  Well dang…it DID NOT mash…at all.  Then I put it in a bowl and used the stick blender and that was a no-go too.  It really ended up looking like kinda dry cooked grits with a few specks from the roasting process which actually prompted me to make the Polenta Cakes recipe instead.  So I got to thinking what else I could do with this and my mind began to ran amuck. Since I had leftovers from the polenta cakes I froze the rest of it.  You can use this instead of mashed cauliflower in Grillades & Cheesy Cauliflower “Grits” or any other recipe that calls for mashed cauliflower and there are a lot of them on this site.  It can be used under Beef & Blue Cheese Parmesan Bake with Swiss Cream Steak or Braised Short Ribs the newest Cajun Shrimp & Grits and the list could go on and on.  I’m even thinking you might make a warm breakfast cereal with a little cinnamon and heavy cream, or maybe plain with some butter, toasted pecans and Sugar-Free Maple Syrup drizzled on it and here it is Cauliflower Grits Cereal.  Only thing I didn’t use was butter (I forgot). Low carb cauliflower grits, so easy.

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.

Cauliflower Grits
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Ingredients
  1. 1 Head Cauliflower
Instructions
  1. Preheat oven to 225°.
  2. Clean off leaves and end of core and yes, do keep the core as you are throwing money into the garbage if you don't.
  3. Quarter each head that you are roasting.
  4. Roast 2-2½ hours, turn off oven and let cool.
  5. Let cool completely, and process. It can be used this way very easily but I take the extra step of then using my immersion blender to make it finer.
  6. 4 ½ C Servings
  7. 21 Calories, 1.7g Protein, .5g Fat, 4.0g Carbs, 2.0g Fiber 2.0g Net Carbs
Notes
  1. The sky's the limit with this.
  2. The pictures are done with 2 heads and you can easily do 2-3 heads at a time, portion it out and freeze it for later use. If you do this I would turn oven down to 225° and let 'em go for at least 2½-3 hours.
  3. That is my ½ C scoop in the picture.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cauliflower Polenta Cakes

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Keto Cauliflower Polenta CakesKeto Cauliflower Polenta CakesKeto Cauliflower Polenta CakesKeto Cauliflower Polenta CakesKeto Cauliflower Polenta Cakes are definitely not what I started out to make-Oops.  All I needed was some mashed cauliflower.  Since we all know that Mashed Cauliflower, when done improperly, can be pretty watery, I decided to see if I slowly baked a whole head at 275° that maybe most of the water would evaporate. Well that part of it worked really well although I did have to bake it for a long time.  I covered it with foil and just forgot about it for more than several hours.

Since it turned out to be much drier than I thought it would be, instead of using my stick blender I put it is my processor.  Well dang…it DID NOT mash…at all.  I put it into a big bowl and then used the stick blender but no matter how long I tried to get it mashed, it still had the texture of polenta so I decided to punt and as you can see it turned out really, really well.  I have said elsewhere that I use (very) old tuna cans as my Ring Molds and there they are for all to see. What I really ended up with were Cauliflower Grits and I now use them with many, many meals.  Eating the first one just plain Jane fried & covered with a little browned butter and the second one I froze and plan to serve on a base of Tomato Basil Cream and I think it may be spectacular.

I can now think of lots of ways to use these keto cauliflower polenta cakes let alone the baked cooked cauliflower. How about Eggs Benedict with Hollandaise Sauce and these in place of muffins?  Or the “grits” in the Grillades & Cheesy Cauliflower “Grits” recipe?  How about  under a pile of Creamed Hungarian Mushrooms?  Or with mozzarella cheese topped with marinara sauce?  OK, OK, I’m making myself nuts.

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.

Polenta Cakes
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Ingredients
  1. 1½ C Ground Pork Rinds
  2. 1½ C Baked & Processed Cauliflower (Yes, Including The Core)
  3. ¾ C Parmesan Cheese
  4. 1 Beaten Egg
  5. ¾ t Pepper
  6. ¼ C Butter For Sautéing
  7. 1-2 t Butter To Grease Rings
Instructions
  1. Bake a tin foiled medium sized cauliflower at 275° until tender. It may slightly brown which only adds to the flavor.
  2. Cut into smaller pieces and process. You will have extra for other recipes.
  3. Put into mixing bowl, add egg, parmesan cheese, & pepper and mix thoroughly.
  4. Generously grease rings.
  5. Spread pork rinds on large flat surface and seat rings into rinds.
  6. Divide mixture, pressing into rings and they should be about ½” thick.
  7. Now take remaining rinds and cover top of polenta cakes.
  8. Do not try to remove the rings...yet.
  9. Heat butter.
  10. Gently slide each ringed cake into one hand then slide them into butter. Cover and let them cook about 6-7 minutes.
  11. Now you can take off rings. If they stick (and they might) using a blunt utensil, release them.
  12. Turn and cook remaining side for another 6-7 minutes or until rinds are well browned.
  13. 6 Servings
  14. 234 Calories, 14.8g Protein, 19.4g Fat, 1.6g Carbs, 0.7g Fiber, 0.9g Net Carbs
Notes
  1. I know you could cut up the cauliflower before baking it and at this point, I don't think enough of its water would evaporate so my advice is just do it low and slow for the best results. If anyone comes up with a better way please, let me know.
  2. I got 3 cups of "gritty" cauliflower and using a ½ cup scoop, I froze the rest of it for later use.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Jicama Strawberry Cucumber Salad

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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
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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 Creamed Onions

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Low Carb Creamed OnionsLow Carb Creamed Onions. No, not those old Thanksgiving day only creamed onions, I’m talking serious onions here. I’m talking several kinds of onions and not a pearl onion in sight. This recipe should easily replace the creamed onions of yesteryear cause…this is today. I use a LOT of onions in various recipes on this site and they don’t seem to particularly affect my blood sugar so though this does not have a high carb count, check your blood sugar to make sure you are OK.

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.

Creamed Onions
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Ingredients
  1. 2 Lg or 3 Smaller Leeks
  2. 1 Large Julienned Yellow Onion
  3. ¼ C Butter
  4. 2-3 T Water
  5. 1 T Dried Chives
  6. 2 t Chicken Base
  7. ½ t Dried Thyme
  8. ¼ t Nutmeg
  9. ¾ C Heavy Cream
  10. ¼ C Green Onion Tops
  11. Freshly Ground Pepper
Instructions
  1. On medium-low heat large sauté pan with butter and water.
  2. Cut off ends, cut leeks in half, cut into ¼" slices put into cold water, swish them around to clean out grit and put into pan with the julienned onion. Don't worry about any residual water in the leeks as it will evaporate.
  3. Cover and slowly cook down until tender.
  4. Uncover, add rest of ingredients and reduce heavy cream.
  5. Blend in green onions at very end.
  6. Grind in lots of pepper.
  7. 6 Servings
  8. 237 Calories, 22.5g Fat, 1.6g Protein, 8.9g Carbs, 1.3g Fiber, 7.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chocolate Almond Butter Fat Bombs

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Keto Chocolate Almond Butter Fat BombsKeto Chocolate Almond Butter Fat Bombs. A year ago I said I was not going to post any further desserts for a variety of reasons and I do not consider Chocolate Almond Butter Fat Bombs, or any other fat bomb for that matter, a dessert.  Yes, that is the category they are listed under and they do have a bit of sweetness to them but they are so healthy I really discount them as desserts.  You can substitute peanut, macadamia, walnut,  pecan, hazelnut, cashew, tahini, or any other nut butter you wish.  And the part about not putting any other Low Carb Desserts up?  It has gone by the wayside. Anyway for a delicious 3 bites after a keto dinner these Low Carb Chocolate Almond Butter Fat Bombs are shall we say…the bomb.

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.

Chocolate Almond Butter Fat Bombs
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First: Chocolate Layer
  1. 2 T Coconut Butter
  2. 2 T Coconut Oil
  3. ⅓ C Almond Butter
  4. ¼ C Cocoa Powder
  5. ¼ t Vanilla Extract
  6. 5 Drops Liquid Sucralose
Second: Almond Butter Layer
  1. 2 T Coconut Butter
  2. 2 T Coconut Oil
  3. ⅓ C Almond Butter
  4. ¼ t Vanilla Extract
  5. 5 Drops Liquid Sucralose
Instructions
  1. In two separate bowls heat coconut butter & coconut oil together mixing well.
  2. In first bowl add almond butter, cocoa powder, vanilla, sweetener and mix well.
  3. In second bowl add almond butter, vanilla, sweetener and mix well.
  4. Line up 10-12 mini muffin cups, fill each with about 2½ t of the chocolate mixture and freeze for about 20 minutes.
  5. Line them up again and top with additional 2½ t of almond butter mixture and refreeze.
  6. Cover and keep in the refrigerator.
  7. I am going to say, depending on the size of your mini cups, you should get 10-12 bombs and I have listed nutritionals for both.
  8. 12 Servings
  9. 154 Calories, 2.8g Protein, 14.6g Fat, 5.1g Carbs, 3.1g Fiber, 2.0g Net Carbs
  10. 10 Servings
  11. 184 Calories, 3.3g Protein, 17.5g Fat, 6.1g Carbs, 3.1g Fiber, 3.0g Net Carbs
Notes
  1. As I said above these can be made with the nut butter of your choice.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/