Tag Archives: paleo

Low Carb Seafood Ceviche

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Low Carb Seafood Ceviche Low Carb Seafood CevicheLow Carb Seafood Ceviche. Pronounced sa vee chay or sa vee chee and even sa-beachy.  No matter how you pronounce it, this is a really good, clean, fresh food.  Every time I see ceviche on a menu, which is not all that often, I order it and it is never the same twice as so many different combinations of seafood can be used.  Food lore says it originally came from Spain to Ecuador or Peru but from wherever, as I said, it is really good.

It is most often made with shrimp but I am using more than several different seafoods here because when I was visiting my brother in NC we ate in a restaurant that served it this way…and this is as close to that recipe as I can get.  The secrets to making a good low carb seafood ceviche are:  Cutting the seafood pieces pretty close to the same size, not letting it “cook” in the marinade any longer that 30 minutes as it will turn the seafood either rubbery (the shrimp) or mushy, (the fish) and blending in the vegetables just before serving.  And please, if you are going to go to the cost and trouble of making this with anything other than shrimp, which works quite well, buy fresh fish and make the dish the same day if possible.  One of the reasons I like using a little crab in my cerviche is its ability to help bind everything together but…so does the avocado as you see in the picture.  You can see my now famous 30 yr. old tuna can (PVC pipe works well too) for my molding and anyway you present it is OK.  A little Crème Fraîche would be good as well and if coconut cream trips any triggers you would like Fijian Ceviche as well.

You are going to get a great mixture of not only flavors but also textures.  The wonderful feel of firmed fish and the crunch of vegetables.  This can be a complete meal if desired and I have given the nutritionals as an appetizer and dinner.  This is a picture of low carb seafood ceviche served as soup and eaten with a spoon.  Directions for the soup are in the notes below.

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.

Seafood Ceviche
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Ingredients
  1. ¼ Lb. Each Halibut, Shrimp, Large Scallops, & Crab (Your Crab Will Already Be Cooked)
  2. ½ C Lime Juice
  3. 1 Small Avocado Cubed Into ½” Pieces
  4. 1 Small Jalapeno Diced Very Small
  5. ½ Small Diced Tomato (I Use Regular Tomatoes Because I Like The Bit Of Juice I Get)
  6. ½ C Seeded Cucumber Diced Small
  7. ½ C Small Diced Orange Pepper
  8. ¼ C Small Diced Purple Onion
  9. ¼ C Celery
  10. ¼ C Minced Green Onion Tops
  11. 2 T Very Finely Chopped Cilantro
  12. 1 T Olive Oil
  13. 1 Lemon (Wedged And Served To The Side)
  14. Salt & Pepper
Instructions
  1. Cut halibut into ½” cubes, depending on size cut shrimp into 3 or 4 sections and quarter the scallops. The idea is to have all seafood close to the same size and vegetables a bit smaller.
  2. Put seafood into glass or stainless bowl, mix in lime juice and let sit 15-20 minutes. Stir occasionally. Drain lime juice unless making the soup version.
  3. Meanwhile cut all vegetables, ending with avocado and put into another bowl. Add Crab, olive oil and blend.
  4. Mix vegetables into seafood and let sit 5 minutes. Taste and salt & pepper as wanted.
  5. Divide mixture into 8 equal portions. If using a mold placed on serving dish and making sure the lime juice has been left in the bowl and mold it pressing down firmly. Gently lift the ring off and go on to the next one.
  6. If serving in some kind of glass container it is not necessary to drain lime juice and a martini glass makes a very nice presentation as does any bed of lettuce.
  7. Serve with a wedge of lemon.
  8. 8 Servings as an appetizer
  9. 101 Calories, 11.25g Protein, 4.2g Fat, 3.1g Carbs, 1.2g Fiber, 1.9g Net Carbs
  10. 4 Servings as an entrée
  11. 202 Calories, 22.5g Protein, 6.4g g Fat, 6.1g Carbs, 2.4g Fiber, 3.7g Net Carbs
Notes
  1. If you want to serve this in a cocktail glass you do not need to drain the liquid. If molding, the way I did it, it needs to be drained so the ingredients will “stick” together and hold their form. Some places even serve this quite soup-like as a good hangover cure. That’s probably on a beach someplace where it’s party time any time. If you decide to make this as a soup, (see picture) you can skip the jalapeno and add spicy tomato juice to it or...leave in the jalapeno and add some diced or crushed tomatoes...or put half of the vegetables in your blender and puree to desired consistency.
  2. If you’re feeling a bit frisky you can add a few squid rings too.
  3. Crab is NOT marinated in the citrus. I used Dungeness crab as it is what’s abundant here in the Pacific NW. Good quality canned crab is fine and just be sure to drain it.
  4. If you like the flavor of orange with seafood but do not want to use orange juice as the acid add ¼ t orange extract to lime juice.
  5. I have had Ceviche with garlic in it and didn’t like it. If I am going to eat the expensive ingredients in this dish I want to be able to taste them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Brussels Sprouts Jicama Salad

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

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

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

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

Low Carb Sloppy Piggy

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Low Carb Sloppy PiggyLow Carb Sloppy Piggy. We of course all know what a sloppy joe is and we know that it is made with ground beef.  But what the heck is a sloppy piggy?  Not really so different from its cousin the joe but this is made with pulled pork.  One of my childhood remembrances was eating sloppy joes and my mom didn’t care that we got dirty.  Let’s face it, most times your mom does care when you get dirty, and I actually used to eat dirt…but she never knew…or did she?

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 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.

Sloppy Piggy
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Ingredients
  1. 1 Lb Pulled Pork Chopped Into Smaller Threads
  2. ¼ C Butter (I Use Lard)
  3. 1½ C Yellow Pepper (Any Color Can Be Used But Yellow Is A Good Contrast-Sort Of)
  4. 1 C Finely Diced Onion
  5. 1 t Crushed Garlic
  6. 1 Cn Crushed Tomatoes (Diced Will Work As Well)
  7. 1 T Tomato Paste
  8. Water To Thin As Necessary (Start With ½ C)
  9. 3 T White Vinegar
  10. 2 t Mustard
  11. 1 T Just Like Sugar Brown (Optional And I Did Not Use It)
  12. 1 T Paprika
  13. 1 t Cumin
  14. 1½ t Salt (More To Taste)
  15. 1 t Pepper
  16. Large Lettuce Pieces (Romaine) To Plop (Slop) Your Piggy On
Instructions
  1. Heat oil to medium-low, add peppers & onions and cook until soft.
  2. Add garlic, tomatoes, tomato paste, vinegar, mustard and simmer to mix and heat.
  3. Add rest of ingredients, mix and lastly add pulled pork to heat.
  4. Plate on lettuce leaves (or not)
  5. 4 Servings
  6. 457 Calories, 30.2g Protein, 20.1g Fat, 11.1 g Carbs, 2.4g Fiber, 8.7g Net Carbs
Notes
  1. You will probably be surprised how much water this will use, especially after you mix in the pork. I actually use pulled pork to thicken several of the recipes on the site.
  2. I think 1 t of liquid smoke would be really good in this.
  3. You do not need any lettuce leaves especially if you don’t have them. Just slop piggies on the plates and enjoy.
  4. I also used salt and pepper on my lettuce.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

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 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 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/

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/

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/

Low Carb Pico de Gallo

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

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

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

Low Carb Cauliflower Cajun Dirty Rice

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Low Carb Cauliflower Cajun Dirty RiceThis Low Carb Cauliflower Cajun Dirty Rice might actually be a Creole dish without any spices in it.  I like the taste with spices and I have added them.  I haven’t made it a secret on this site that I absolutely love Cajun and Creole food and low carb cauliflower cajun dirty rice is just an extension of it.  Take a good look at the picture and you can see little chunks of Tasso.  Number 1.)  because I love it and Number 2.)  because I pretty much always have it on hand in my freezer.

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.

Cajun Dirty Rice
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Ingredients
  1. 4 C Riced Cauliflower
  2. 2 T Butter
  3. 1 T Olive Oil
  4. ¼ Lb Chicken Livers
  5. 2 T Butter
  6. ¼ Lb Ground Pork
  7. 2 T Butter
  8. ½ C Finely Chopped Onions
  9. ½ C Finely Chopped Celery
  10. ½ C Finely Chopped Red, Orange, Or Yellow Bell Pepper
  11. ½ C Water
  12. 1½ t Chicken Base
  13. 1½ t Crushed Garlic
  14. ¼ C Green Onion Tops
  15. ¼ C Chopped Parsley (Optional)
  16. 1 T Favorite Cajun Or Creole Spice
  17. Pepper As/If Wanted
Instructions
  1. Briefly sauté cauliflower in butter and olive oil and set aside.
  2. Sauté chicken livers in butter, mash or cut ‘em up a bit and add to cauliflower.
  3. Cook sausage, leaving any grease in pan and add to cauliflower.
  4. Sauté onions, celery, & diced pepper in butter until softened, then add water, garlic, chicken base, spices and parsley if using.
  5. Add back cauliflower mixture and blend well cooking until most of the water has been cooked off.
  6. Add green onions, mix and serve.
  7. 6 Servings
  8. 239 Calories, 11.6g Protein, 18.7g Fat, 7.5g Carbs, 3.2g Fiber, 4.3g Net Carbs
Notes
  1. If you have Andoille sausage this is another great addition and depending on how spicy it is, adjust your added spices accordingly.
  2. For a complete meal add some sautéed shrimp.
  3. Have giblets? Cook ‘em, chop ‘em up and throw them in.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/