Low Carb Dinners. Whether you are preparing a dinner for yourself, your family, or guests, people are going to know you have fixed the food they have just partaken in and eaten was made with love. It would be impossible to eat any of these low carb dinners without the beginnings of a change in your health. If you will just try eating keto low carb for two weeks you will feel the changes taking effect and the longer you eat this way the better you will feel. The higher amounts of fat will get you to, and keep you with, a higher satiety level which will automatically keep you from eating more food that you need.
All low carb dinners on this site are diabetic friendly and include keto, low carb, paleo, and primal recipes. Vegans need not apply. All are made with real food for a healthier you.
Low Carb Sauces & Dips. A good low carb sauce and/or dip can, and usually does, make the difference between a good dinner and something spectacular. Think bearnaise or a compounded butter that you have gotten in a good restaurant. You know that “something” that makes you want to get back to the restaurant as soon as you can. That’s what a good sauce can do for food. To this day there are times I can remember exactly where I was when I had______and fill in the blank. Nine times out of 10 it was a sauce or perhaps a broth that knocked my socks off.
All low carb sauces & dips on this site are diabetic friendly and include keto, low carb, paleo, and primal recipes. Vegans (probably) need not apply. All are made with real food for a healthier you.
Low Carb Vegetables. Vegetables, you know, the stuff you hated as a kid but your mom made you eat anyway? Nice that your mom forced you to eat them because in many cases, they can certainly be good for you. No, not starchy potatoes or rice or any of the other sugary drenched fruits and vegetables available today but baring any of these high sugar ingredients it leaves soooo many low carb vegetables to eat. Below is my personal compilation of the vegetables I eat on a regular basis.
All low carb vegetables on this site are diabetic friendly and include keto, low carb, paleo, and primal recipes. Vegans (probably) need not apply. All are made with real food for a healthier you.
Low Carb Salads & Dressings. I consider salads more of a catch all than anything else and for me it’s katy-bar-the-door when it comes to what I put into them and that can mean whatever you have in the fridge on any given day. I have been known to use a meat sauce as a dressing as well as dipping sauces. Low carb salads & dressings are kind of a catch all category and use dribs and drabs of things you have in the fridge.
All low carb salads & dressings on this site are diabetic friendly and include keto, low carb, paleo, and primal recipes. Vegans (probably) need not apply. All are made with real food for a healthier you. Please, eat well.
Low Carb Soups. Soups of all kinds and that certainly includes many, many low carb soups that have been a staple in mankind’s foods for 1,000’s of years. Soups are ubiquitous in every corner of world. Used by the European peasants for a hearty lunch, used by shepherds to sustain themselves for weeks or months out in the cold and rain and a good hearty porridge for morning. Worldwide there are probably more soups and stews eaten daily than any other forms of food. As you read some of the stories in each recipe you will see that because I tend to use a lot heavy cream I often eat low carb soups for dinner and maybe along with a small salad I can call myself good to go.
All low carb soups on this site are diabetic friendly and include keto, low carb, paleo, and primal recipes. Vegans need not apply. All are made with real food for a healthier you. Please, eat well.
Low Carb Appetizers. Have you every walked into a restaurant, looked at the list of appetizers and said WOW, these all look so good I could get several and make a meal out them? You are not alone and I have done it dozens of times. A good example, at least in my list, might be Crispy Pork Belly, Lemon Bacon Scallops, and the Chinese BBQ Pork Loin. When in a restaurant you actually may only get a few succulent bites but at home you can eat as much of any of the low carb appetizers that you want so, have a good time, eat hearty, and eat healthy.
All low carb appetizers on this site are diabetic friendly and include keto, low carb, paleo, and primal recipes. Vegans need not apply. All are made with real food for a healthier you. Please, eat well.
ZeroCarb Spicy Chinese Mustard. Yes, this is a carb-free as in zerocarb spicy Chinese mustard. Be careful with this stuff as it is blow-your-brains-out spicy and then again, I’m guessing that’s why you are here. If you are tired of the crap you get with Chinese takeout (if you even eat Chinese take out) then this super easy recipe is for you. If you are so inclined to sweeten it (no don’t) you can sweeten to taste. I would suggest the recipe for Chinese BBQ Pork be served with this but it is also good with sliced pork on a good Lowcarb Bread or even on pulled pork mixed with the juices.
Keto Sherry Wine Vinaigrette. If you don’t know much about cooking or how to make a simple salad dressing, you can make this. It is an easy emulsion dressing with all the flavor in the world and takes 10 minutes to do. Keto sherry wine vinaigrette will need a bit of time to marry the flavors but that’s just time sitting on your kitchen counter and no, it does not need refrigeration and you can be doing other things while all this magic happens.
I have shown and used both the sherry and red wine vinegar because I think they make a good combo. The sherry is much more mellow than any vinegar would be, but you also need a bit of vinegar for bite. Wait until you taste this…you’ll see what I mean.
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
Sherry Wine Vinaigrette
2019-11-01 06:31:32
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Ingredients
8 T Olive Oil
3 T Sherry Wine
1T Red Wine Vinegar
2 t Dijon Mustard
2 t Garlic Paste***
1 Minced Shallot
½ t Salt
¼ t Pepper
Instructions
Add sherry wine, vinegar, garlic, mustard, salt, and mix well.
Let sit a minute or two to dissolve the salt as it doesn't dissolve well in oil.
Meanwhile, mince the shallot.
Begin very slowly adding a bit of oil at a time and whisking briskly and constantly until all oil is used and dressing is thickened and holds the oil in suspension.
Whisk in shallots and pepper and that's all folks.
Taste and correct any seasoning and remembering you will be adding lettuce and any number of unseasoned veggies.
It will taste "young" to begin with, and as it sits...well you'll see.
Allow to sit on counter at least 3-4 hours and all day is great too.
Keto Chicken Rice Soup. It probably goes without saying that this soup has NO rice in it but…it does have cauliflower rice. I don’t normally do too many soup recipes without heavy cream in them and this no exception. Not only does it add extra fat, it just plain tastes better and can easily end up as a soup for dinner rather than something light before eating. I love soups and one of things I like is how very easy they are to make, keto chicken rice soup is no exception, and it should come together quickly. I made this with ½ a roasted chicken (what I called Jekyll & Hyde) and also retained about ½ the schmaltz (fat rendered from chicken) to smear all over my chicken and to put into the soup. I don’t much care for dried out old chicken so, at least for me, the fat helps, let alone the rich flavors it adds. If you can get your hands on a RossDown Chicken it is the best I have ever eaten. It’s a Canadian product and I have found it in several Halal and Middle Eastern markets here in Portland.
As pretty much all soups love to sit in the fridge this is no different. Of course you can serve it immediately and it also improves with a day or two under refrigeration.
Keto Blue Cheese Garlic Butter. You know, we may never have realized it but if you have ever ordered steak in a restaurant chances are you have been served a compound butter a time or two. Often enough it may arrive as a little puddle of something on top of your steak but boy oh boy, it sure was good. Compound butters are small but powerfully flavored allies in the meat world. Can you use a keto blue cheese garlic butter with vegetables? Yes, of course you can but it just isn’t done that often because as garlic cooks it also mellows to milder, you probably would not want blue cheese in it and as a compounded butter you get the bite and flavor of GARLIC which, with a steak or meat of some kind is sometimes just what you want. Coupled with an off the outside grilled steak? Ooh La La La La La La.
One of the really nice things about a compounded butter is how wonderfully they freeze for use at another time and when you don’t have the time to throw a sauce together. Just take your log out of the freezer, let it sit for 15 minutes, slice what you need and pop it back into the freezer for next time.
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
Compound Garlic Butter
2019-10-05 04:19:11
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Ingredients
8 T Butter (1 Stick)
¼ C Finely Chopped Green Onion Tops
2 Oz Good Meltable Blue Cheese
2 T Garlic Paste***
¾ t Salt
½ t Pepper
Instructions
Bring butter to room temperature.
Mince green onion, and by the time you are finished it will probably be about 1 T.
Add garlic paste, onions, salt & pepper to butter and mix thoroughly.
Lay down a piece of film and put a log shaped blob of butter a bit longer than your original stick of butter.
Now gently roll the log as tightly as possible and when finished twist the ends which should give you some semblance of a “log”. Roll again gently to make it round.
Put onto flat surface and refrigerate until hard.
Slice off about 1 teaspoon rounds and serve 2-3 rounds per steak.
Keto Chocolate Mocha Pie. This is another one of those desserts that I find difficult understanding how something so good can be keto but it is. Keto chocolate mocha pie is rich, decadent, fabulous and doesn’t need to be saved for special occasions. Except for baking the crust this is a cold pie and keeps well in the fridge but I’m guessing it will not last long anyway. Despite how the recipe card looks this is a very, very easy pie to make.
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
Chocolate Mocha Pie
2019-09-18 05:02:45
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Crust
1¾ C Almond Flour
½ C Ground Pecans
½ C Allulose*** (Paleo) Or 9 Drops Liquid Sucralose***
½ C Melted Butter
Filling
1 Divine 85% Chocolate Bar
4 Eggs (Divided)
⅓ C Hot Water
1½ t Instant Coffee (More If Stronger Coffee Flavor Is Wanted)
2 t Vanilla Extract (Divided)
1½ C Heavy Cream
½ C Allulose or 12 Drops Liquid Sucralose (Or ½ C Sweetener Divided)
Crust
Preheat oven to 350°.
Put almond flour into a medium bowl.
In a small processor add pecans, Allulose and process until pecans are ground.
Add pecan mixture to almond flour stirring well, then mix in melted butter.
Press into an 8” glass pie dish all the way around and to the top just like any regular pie crust.
Blind bake crust 12-15 minutes at 350 degrees and then “tamp down” as it will puff up. Return to oven for about 5 additional minutes or until it starts to turn slightly brown. If it has puffed up again knock it back down. Put on counter to cool completely.
Filling
Finely chop chocolate bar. You don’t want it chunky as your chocolate mixture won’t end up being smooth.
Line up 3 bowls-2 medium and 1 large.
Separate eggs making sure not to get any yolk in the whites. I do try to gently take the chalazae off the yolks as I don't want hard little cooked knots in my mousse.
Put whites into 1 medium bowl and yolks into the large bowl, adding coffee, water, and or ½ of your sweetener.
On medium low and whisking constantly, cook coffee yolk mixture until pretty hot and very frothy. Don’t worry, the eggs shouldn’t scramble because of the water content but you need it hot enough to eventually melt the chocolate.
When yolk mixture is hot enough remove from heat, add 1 t vanilla, add grated chocolate all at once stirring to cover all chocolate, let it sit a minute or so and whip until all chocolate is thoroughly melted. Allow mixture to cool and it shouldn’t take too long. Chocolate will be very, very thick.
Meanwhile, back at the ranch, first beat egg whites to stiff peaks. Making sure chocolate is cooled, FOLD in egg whites ½ at a time until well incorporated.
In second medium bowl, beat whipping cream. Add vanilla & last 6 drops of sucralose or the other ½ of your sweetener.
FOLD ⅔ of whipped cream into mixture until all is well incorporated and add to pie shell. Cover filling with remaining whipped cream and refrigerate until ready to eat.
Before filling crust, make sure it is loose in the pie dish. It should not stick but once it's filled it might just a bit and that's not what you want.
Not that this pie takes very long to prepare, but you can always make the crust ahead of time.
If assembled just before service the crust will stay crunchy.
Sorry for the crummy picture but hey, I'm a chef not a photographer and it shows quite well here.
I sprinkled a little espresso powder on the pie---BIG mistake unless you do it just before serving as it immediately started to "melt". Probably best to use cocoa powder instead.
Keto Ranch Dressing. I distinctly remember where I was and what restaurant we were in, the very first time I ever tasted buttermilk ranch dressing. It was probably in about 1978-79 in a kind of upscale steakhouse joint just to the right off I-25 headed north in the Denver Tech Center. You know the routine; waitress lists off the salad dressings and then tell us about this new dressing called buttermilk ranch. I bit, ordered, and oh Lordy, It. Was. So. Good. Of course I had never had anything even close and was obsessed to figure out how to make it. I never did need to learn to make it on my own because the next thing you know it was being shown at all the restaurant shows and it was suddenly available everywhere. Now, it had actually been invented by a dude ranch owner in the 1950’s but as I used to eat in a lot of different restaurants, I had never come across it until this time. One of the first things you see in the ingredients list on a ranch dressing dried powder packet is sugar in the form of maltodextrin and though mine tastes like the original ranch I had had, it does not have any added sugar.
The reason I finally made my own keto ranch dressing from scratch all these years later is that I wanted to do a recipe for Chicken Milanese and I wanted it sugar-free. I also eat Buffalo Wings from time to time and now…I have my very own keto ranch dressing so I made wings the next night. I would like to give a huge shout-out to Chef Taffiny Elrod from NY who became a real life friend from Twitter when she came to Portland to attend a conference a couple of weeks ago. Met and had a fabulous dinner at Ox restaurant after. Ran into Nora Gedgaudas that night, we spoke briefly, and you know if Nora eats at Ox it’s a gonna be good. Taffiny and Nicole gave me my own swag bag with a couple of cheeses and some of it is in the upper left picture.
Torula yeast is umami on steroids and can be found in most grocery stores that sell bulk foods because...it is a secret ingredient in most vegan food.
This will make 1 C dressing which is about the amount you get in a bottle of store-bought stuff. If you decide you love this dressing it is probably a good idea to double the recipe because 1 C is not enough. Besides being better than Ranch Dressing making your own is a lot cheaper.
Do use freshly ground pepper~it makes a big difference.
To use as a dip instead of a dressing just omit 1 T Water. It should be plenty thick enough.
Low Carb Dinners. Whether you are preparing a dinner for yourself, your family, or guests, people are going to know you have fixed the food they have just partaken in and eaten was made with love. It would be impossible to eat any of these low carb dinners without the beginnings of a change in your health. If you will just try eating keto low carb for two weeks you will feel the changes taking effect and the longer you eat this way the better you will feel. The higher amounts of fat will get you to, and keep you with, a higher satiety level which will automatically keep you from eating more food that you need.
