Tag Archives: primal

Keto Cucumber Tomato Red Onion Salad

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Low Carb Cucumber Tomato Red Onion SaladKeto Cucumber Tomato Red Onion SaladKeto Cucumber Tomato Red Onion Salad is a quick last minute salad.  McCormick makes a fantastic Italian Herb Grinder and it is what I use.  Just mix the ingredients, serve and grind away to your individual taste. Keto Cucumber Tomato Red Onion Salad is also very good with crumbled feta cheese, chunked avocado or…both, and once you have this grinder, you’ll find many other uses for 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.

Cucumber, Tomato, & Red Onion Salad
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Ingredients
  1. 1 Peeled, Seeded & Cubed Cucumber
  2. 1 C Diced Fresh Tomatoes
  3. ¼ C Sliced Red Onions
  4. ¼ C Olive Oil
  5. McCormick Italian Herb Grinder
Instructions
  1. Toss all ingredients
  2. Serve and generously grind on the Italian herbs.
  3. 4 Servings
  4. 134 Calories, 0.6g Protein, 12.7g Fat, 6.6g Carbs, 1.1g Fiber, 5.5g Net Carbs
Notes
  1. The grinder already has salt in it but if it doesn't seem enough add a pinch more.
  2. For a little extra zip splash in a bit of red wine vinegar and for a lot of extra flavor add some kalamata olives and/or a small diced avocado.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Anything Goes Gumbo

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Low Carb Anything Goes GumboLow Carb Anything Goes Gumbo.  Another one of those southern comfort foods.  A Louisiana purist might have you believe it should be a shrimp & andouille sausage gumbo or a chicken & sausage gumbo but don’t ever mix them all together. Can I put mushrooms in my gumbo?  I say hogwash-there is no “perfect” gumbo combination except what you want it to be and what tastes good to you.  Low carb anything goes gumbo is nothing more that a glorified beef-less stew and we all know you can put about anything but the kitchen sink in a stew.  So have at it cause everything you add brings a little more flavor to the party.  Gumbo is also traditionally served with a big scoop of rice either under or on top and we will not be using that either.  This uses fried riced cauliflower and by the time you finish this low carb anything goes gumbo you won’t miss rice. I’ve had gumbo so hot it almost knocked my socks off and I’ve also had it pretty bland so you will have to taste test this and add your heat as necessary. If you absolutely want a bed of something under this my suggestion would be Cauliflower Grits and not to be confused with riced cauliflower.

There is no flour in this so there is not that deep flavor that only comes from a roux but we are going to make it up in some other ways and we can thickened it a bit with this and that.

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.

Gumbo
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Ingredients
  1. 1 Large Cauliflower
  2. 3 T Fat
  3. 1 Lb Andouille Sausage Cut On The Bias ½” Thick
  4. 1 Lb Medium Shrimp
  5. 2 C Shredded Chicken (About ½ Picked Chicken)
  6. 2 C Cut Okra
  7. 5 C Stock (If You Poach Your Chicken)
  8. 2 T Chicken Base
  9. 5 T Fat (I Use Lard Or Saved Bacon Fat)
  10. 1 Medium Diced Yellow Onion
  11. 1 C Diced Celery Cut On The Bias ¼” Thick
  12. 1 Diced Red Pepper
  13. ½ Lb Sauteed Mushrooms
  14. 1 T Crushed Garlic
  15. 1 Can Small Diced Tomatoes
  16. 3 T Tomato Paste
  17. 1 T Cajun Spice
  18. 1 t Paprika
  19. 1 t Dried Thyme
  20. ½ t Cayenne
  21. ½ t Chipotle Powder
  22. ½ t Garlic Powder
  23. ½ t Onion Powder
  24. 3 bay leaves
  25. Salt & Pepper Only To Taste
  26. Sprinkled Xanthan Gum/Guar Gum To Thicken As/If Wanted
Instructions
  1. Sauté mushrooms in 2 T fat/oil & set aside.
  2. While your gumbo is cooking, sauté & brown your cauliflower rice in 3 T fat.
  3. Place a large saucepan over medium heat.
  4. Add rest of oil/fat along with onion, celery, and bell peppers & cook until onions are just translucent.
  5. Add stock, diced tomatoes, all spices, bay leaves, and okra & simmer for 10-15 minutes.
  6. Add tomato paste.
  7. Remove bay leaves.
  8. Add andouille sausage, mushrooms, and chicken, & simmer for another 5 minutes.
  9. Lastly, add your shrimp and salt & pepper (and only as/if necessary) and cook for another 5 minutes.
  10. Put fried cauliflower in a bowl, top with gumbo and have it.
  11. 6 Servings
  12. 563 Calories, 36.6g Protein, 39.5g Fat, 15.3g Carbs, 4.0g Fiber, 11.3g Net Carbs
Notes
  1. I happen to like my gumbo pretty spicy so add your heat spices slowly, do a taste test & then add more as/if necessary.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Remoulade

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Low Carb RemouladeLow Carb RemouladeLow Carb RemouladeLow Carb Remoulade. To my mind Remoulade is kind of a pinkish mixture not too unlike aioli except for its chunky texture.  Yes they certainly can and do taste differently depending on the ingredients but the visual can be quite striking.  If you look at most prepared remoulades they seen to be white and this does not appeal to me in the least.  White denotes Tartar Sauce, low carb remoulade is definitely not tartar sauce, and keto remoulade  is so very easy to make.

Many things to serve this with, here are just a few and I am sure you will come up with many of your own uses. Crab Cakes, served with Bacon Wrapped Shrimp as a dipping sauce, your own Open-Faced Rueben Sandwich and with a bay shrimp salad served on lettuce with tomato & hard boiled egg with a wedge of lemon.  Here it is shown with Fried Oysters.

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.

Remoulade
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Ingredients
  1. 1 C Mayonnaise
  2. ¼ C Minced Onion
  3. 2 T Lemon Juice
  4. 2 T Minced Celery
  5. 2 T Minced Green Onion Tops
  6. 2 T Minced Shallots
  7. 2 T Minced Capers
  8. 2 T Minced Red Pepper
  9. 2 T Sugar Free Ketchup
  10. 1 T Creole Or Dijon Mustard
  11. 2 t Horseradish Sauce
  12. 1 t Crushed Garlic
  13. ½ t Paprika
Instructions
  1. Blend all ingredients and refrigerate.
  2. 12 Servings
  3. 124 Calories, .2g Protein, 13.2g Fat, 1.0g Carbs, 0.1g Fiber, 0.9 Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Shrimp & Crab Thermidor

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Keto Shrimp & Crab ThermidorLow Carb Shrimp & Crab ThermidorKeto Shrimp & Crab ThermidorKeto Shrimp & Crab ThermidorKeto Shrimp & Crab Thermidor. At one time Lobster Thermidor was all the rage in fancy dancy expensive restaurants around the country and for some reason it has mostly fallen out of favor-probably because of the costs of the ingredients.  But now…you can make it yourself and save tons of $$$. Yes, shrimp and crab are still expensive but not nearly what it would be in your favorite local eatery.  So, make this keto shrimp & crab thermidor a special meal on a Sunday and of course you can dazzle dinner guests with 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.
Shrimp & Crab Thermidor
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Ingredients
  1. 8 Large Shrimp Cut Into 4 Chunks Each
  2. ½ Lb Lump Crabmeat
  3. 4 Tbsp Unsalted Butter
  4. ¼ C Thinly Sliced Shallots
  5. ¼ C Chopped Sautéed Mushrooms
  6. ¼ C Thinly Sliced Green Onions (For Color If Wanted)
  7. ¼ Cup Sherry (Or Cognac)
  8. 1 Cup Heavy Cream
  9. 2 tsp Dijon Mustard
  10. 1 t Chicken Base***
  11. ½ t Dried Tarragon
  12. ⅛ t Cayenne Pepper
  13. Pinch Nutmeg
  14. 1 Bay Leaf
  15. ½ C Shredded Gruyere Cheese
  16. ¼ C Parmesan
  17. Pepper
Instructions
  1. Preheat oven to 350°
  2. In 2 T butter over medium high heat quickly brown shrimp chunks. Set aside.
  3. In 1 T butter sauté mushrooms. Set aside.
  4. Turn heat to medium low and in remaining butter sauté shallots until translucent.
  5. Add sherry & simmer about a minute.
  6. Add heavy cream, chicken base, mustard, bay leaf, spices, & reduce slightly.
  7. Remove bay leaf, & add back shrimp, mushrooms, and then crabmeat.
  8. Put into a ceramic dish or individual casserole boats or dishes, sprinkle with shredded gruyere and top with Parmesan.
  9. Bake 10-12 minutes or until cheese is melted and if you like crusty cheese you may broil until browning begins.
  10. Serve over lots of anything green. Buttered spinach or kale are both great. It is also often served with green beans.
  11. 4 Servings
  12. 566 Calories, 21.6g Protein, 47.4g Fat, 3.4g Carbs, 0.1g Fiber, 3.3g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Braised Short Ribs

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Low Carb Braised Short RibsLow Carb Braised Short Ribs. Not much better comfort food than short ribs and they are so simple to prepare. A little work in the beginning and then just left alone to simmer for 3½-4 hours. I personally think these are perfect for that Sunday afternoon dinner. If you end up with leftover low carb braised short ribs then all the better as they make a terrific breakfast, or take-to-work lunch.

By processing your mirepoix I want you to think about all that SURFACE AREA YOU WILL BE USING TO YOUR ADVANTAGE

This dish pairs nicely with Cheesy Creamed Cabbage/Bacon and/or over mashed cauliflower.

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.

Braised Short Ribs
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Ingredients
  1. 6 Lbs Meaty Bone-In Short Ribs (Cut To About 3”)
  2. 2 T Olive Oil
  3. 1 Medium Onion Roughly Chopped
  4. 2 Celery Ribs Roughly Chopped
  5. 2 Peeled Carrots Roughly Chopped
  6. 1 T Crushed Garlic
  7. 1 Can Tomato Paste
  8. 3 C Any Good Red Wine
  9. 1 C Water
  10. 1½ t Ground Dried Thyme
  11. 2 Bay Leaves
  12. 2 T Beef Base
  13. Salt & Pepper As/If Necessary
Instructions
  1. Season short ribs generously with salt. To a large skillet, add 2 T olive oil and bring to medium high heat. Add 6-7 short ribs and brown well, about 2-3 minutes per side. Do not overcrowd and cook in batches until finished. When the short ribs are browned on all sides, transfer to a small roasting pan.
  2. While the short ribs are browning, puree all the vegetables and garlic in a food processor until it forms a coarse paste.
  3. Leaving all fat in skillet, add the pureed vegetables. Season generously with salt and brown until vegetables are very dark and crud has formed on the bottom of the pan. Scrape, mix the crud, and repeat. Scrape one more time and add tomato paste. Turn heat to medium and brown the tomato paste for 4 to 5 minutes. Add the wine, scrape the bottom of the pan, add water, beef base, thyme, & bay leaves and add all to ribs, tightly cover with foil, turn oven to 225°, and simmer 3½-4 hours.
  4. Turn the ribs halfway through the cooking time and add any water only if necessary. Remove the foil during the last 20 minutes and let the sauce reduce a bit.
  5. When done the meat should be very tender but not falling apart and the bones will probably fall out. Serve ribs and cover with sauce.
  6. 8 Servings
  7. 706 Calories, 21.5 g Protein, 64.1g Fat 13.0g Carbs, 2.1g Fiber, 10.9 Net Carbs
Notes
  1. To strain or not. The vegetables will have given up every ounce of flavor so if you like a smoother gravy then strain it-otherwise just eat em up and for whatever it's worth I do not strain my sauce & I do not drain any fat and one other option: Use a stick blender to make it smooth.
  2. If you are lucky enough to have an 11x15 glass baking dish it should fit all ribs very well-just remember to tightly seal it with foil.
  3. You can certainly cut the recipe in half & simmer on the stovetop but the leftover are heavenly.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Zabaglione

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Keto ZabaglioneKeto ZabaglioneKeto ZabaglioneKeto Zabaglione. The Italians call it Zabaglione and the French call it sabayon and me? I just call it fantastic and it couldn’t be much easier to make.  It is traditionally served in a wine goblet, martini glass, parfaits, or souffle cups but of course may be served in any pretty glass or bowl.  Um me?  I will eat it served in just about any container. See Notes for the other many ways to use this keto zabaglione sauce.

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.

Zabaglione/Mixed Berries
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Ingredients
  1. 5 Egg Yolks
  2. ½ C Allulose*** (Or 8 Drops Liquid Sucralose*** Best)
  3. ¼ C Sweet Marsala
  4. 1 C Heavy Cream Whipped
  5. 1 t Vanilla
  6. 3 C Mixed Berries
Instructions
  1. Put egg yolks, Allulose, & Marsala into large metal mixing bowl and begin beating.
  2. Put bowl on low heat and continue whipping constantly. In the beginning you will have very large bubbles, then smaller ones.
  3. As it begins to thicken it should pretty much have no bubbles.
  4. Take off heat immediately and continue beating 3-5 minutes until cool enough not to scramble the yolks. Cool completely.
  5. Whip the cream and add vanilla.
  6. Fold whipped cream into slightly thickened sauce making sure to get it blended thoroughly.
  7. OK, now for the assembly and there are several ways to do this. The easiest way is to dump all your fruit into the zabaglione, mix, & serve. To make it a bit fancier you can layer it a glass of some sort and the fanciest way is to layer each individual fruit with sauce over each layer.
  8. 8 Servings
  9. 185 Calories, 2.1g Protein, 15.1g Fat, 5.5g Carbs, 2.2g Fiber, 3.3g Net Carbs
Notes
  1. I am now using Allulose although I do prefer Liquid Sucralose for this recipe.
  2. You may easily substitute Grand Marnier (orange) or Amaretto (almond) for the Marsala.
  3. It is also good served warm and as its own stand alone custard.
  4. Though I have never done it I hear tell this concoction can be frozen and has a texture similar to gelato. No ice cream maker required.
  5. Or how about this-chocolate ganache either mixed or swirled in and frozen? Seems the possibilities are almost endless.
  6. If by chance you have leftover sauce? My advice is...have it again.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fried Cauliflower Rice And Kale

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Low Carb Fried Cauliflower Rice And KaleLow Carb Fried Cauliflower Rice And KaleLow Carb Fried Cauliflower Rice And Kale. This is such a totally easy recipe.  A little riced cauliflower, a little cooked kale, a couple other ingredients and voila-dinner vegetable Fried Cauliflower Rice and Kale is ready.  I buy a large head of cauliflower every week, rice it, and use it in all kinds of recipes including Kung Pao Riced Cauliflower,  Cajun Cauliflower Rice Hash   Lemon Thyme Cauliflower Quinoa,   Ginger Curry Sweetened Cauliflower Rice, and one of my favorites;  Fried Cauliflower Tater Tots.

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 Rice & Kale
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Ingredients
  1. ½-¾ Lbs Kale (One Large Bunch)
  2. 4 C Riced Cauliflower
  3. 2 T Butter
  4. 2 T Olive Oil
  5. ¼ C Lemon Juice
  6. ¼ C Capers
  7. ½ Salt
  8. ½ Pepper
Instructions
  1. Clean, de-rib, chop, cook and squeeze kale.
  2. Heat butter and olive oil to medium and add riced cauliflower. Leave it alone until it browns, turn and repeat until thoroughly browned.
  3. Add kale and mix well.
  4. Add lemon juice, capers, salt & pepper and again mix well.
  5. 4 Servings
  6. 162 Calories, 2.3g Protein, 14.0g Fat, 6.6g Carbs, 2.8g Fiber, 3.8g Net Carbs
Notes
  1. You might try adding some sauteed onions, or mushrooms, or some bacon and...all three sound good to me.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Eggplant Zucchini Cauliflower Stew

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Low Carb Eggplant Zucchini Cauliflower StewLow Carb Eggplant Zucchini Cauliflower StewLow Carb Eggplant Zucchini Cauliflower StewLow Carb Eggplant Zucchini Cauliflower Stew

 

 

Low Carb Eggplant Zucchini Cauliflower Stew is the first “stew” I have had in well over 4 years.  It has all the accompanying cast of characters that make a good stew and it is delish. Not much else to say except that it was fun to make and I hope you have a good time with it too. You will need the following recipes minus the capers & lemon juice & your potatoes could also very easily be Brabant “Potatoes” or chunks of daikon radish.

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.

Eggplant/Zucchini/Cauliflower Stew
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Ingredients
  1. 1 Large Eggplant Peeled & Cubed 1” Caramelized
  2. ¼ C Olive Oil
  3. 1 Medium Head Cauliflower Deep Fried (Or Baked Until Browned)
  4. 2 Large Zucchini Cut Into Small Chunks Caramelized
  5. 2 T Olive Oil
  6. 1 Medium Onion Chopped & Sautéed
  7. 1 T Butter
  8. 1 Lb Sautéed Quartered Medium Button (Or Crimini) Mushrooms
  9. 2 T Butter
  10. 2 Rib Celery Thinly Sliced On The Bias
  11. 2 Carrots Finely Chopped
  12. 2 C Water
  13. 1 Can Diced Tomatoes
  14. 2 t Crushed Garlic
  15. ½ t Crushed Dried Rosemary
  16. ¼ t Dried Thyme
  17. 2 Bay Leaves
  18. ½ C Good Red Wine
  19. 1-1½ C Water
  20. 2 T Beef Base+More To Taste As Necessary
  21. 2 T Tomato Paste To Finish
  22. Pepper To Taste
Instructions
  1. Heat ¼ C olive oil to medium high, “caramelize” eggplant & set aside.
  2. Deep fry cauliflower & set aside.
  3. Caramelize zucchini in 2 T olive oil & set aside.
  4. Sauté mushrooms in 2 T butter & set aside.
  5. Chop carrots, slice celery, cover, simmer in 2 C water until tender & turn off heat. Do not drain.
  6. In very large skillet dump in diced tomatoes, herbs, wine, water, beef base, cover and simmer about 20 minutes.
  7. Uncover, add all vegetables including carrot water and simmer 20-30 minutes more.
  8. Mix in tomato paste to finish and it will thicken the broth.
  9. Serve in bowls with freshly ground pepper.
  10. 6 Servings
  11. 311 Calories 8.3g Protein, 20.6 Fat, 26.2g Carbs, 8.3g Fiber, 17.8g Net Carbs
Notes
  1. This stew certainly stands alone served in a bowl but here are a couple suggestions.
  2. Since it already has cauliflower in it another way to serve it is might be over sautéed spinach-yea-one more vegetable.
  3. If you opt to use the "Brabant Potatoes" then you could then serve over mashed cauliflower.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Pulled Pork

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Low Carb Pulled PorkLow Carb Pulled PorkLow Carb Pulled Pork.  Shown is the hunk of meat you use to make low carb pulled pork. A boneless pork butt roast is really shoulder meat all rolled together and held with stretch netting. Do not remove the netting until finished cooking and whatever you do, DO NOT throw away the liquid. With a little salt it makes the best drinkable broth ever.

Pulled PorkIf you have a slow cooker (and I do not) it is the easiest piece of equipment to use, but limited in space for a larger roast. For those of you who do not have a crock pot, below is how to cook it in the oven. Years ago in the restaurant I did six of these at a time. Today I only do one and I freeze the meat into 4 and 6 oz portions for all kinds of uses. Here are several recipes to use the pork with: Cubano Sandwich, & Pulled Pork Gyros. Did you know that pulled pork will thicken a sauce?  It does and may be added to the base of Firehouse Fresh Steak Chili, in the sauce for Traditional Spaghetti Squash/Tomato Sauce & this newly added recipe Collard Greens With Smoked Pulled Pork

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.

Pulled Pork
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Ingredients
  1. 3 Lb Pork Roast(s) Or As Many As You Want To Fix
Instructions
  1. Lay out two large pieces of heavy foil, and with the meat at room temperature, place in center and encase it, making sure the foil is closed in all directions. NO salt and pepper at this time as the salt will eat through the foil. Now put your package(s) on one more piece of foil which is to cover your sheet pan or roasting pan. Place in the oven at 275° for 4-5 hours depending on the size of the roast. I try to get them as close to 3 lbs. each as possible. For each additional roast over 1 add 45 minutes additional cooking time. To test if finished, snip the top of the netting, dig into the center and if the meat “pulls” apart easily it is. It’s pretty tough to overcook it and if it is not finished close the foil and cook another hour or so. You really do want it to fall apart easily.
  2. Place the roast in a large bowl and remove the netting. With a couple of forks pull apart in several places and let it cool about ½ hour. That fat you see in the net?-use it. Now you are ready to pull the meat and I do this with my hands. There may or may not be some yucky sinuous cartilage & fat and this is to be discarded. If this isn’t your cup of tea then take your forks and pull it into shreds. If you want to leave in the oven all day while at work then turn oven to 225° and go earn some money.
  3. If you family is large and since these take a long time to cook I would suggest making at least 2 and maybe 3 at a time. It freezes perfectly for later use.
  4. Every 3 Lb of roast should yield about 24-30 oz. of meat or about 6-7 oz portioned servings, 2-3 oz of fat, and a good size bowl of broth heaven. (Mine was about 2 C broth with 1½ C left after I added ½ C to pork. Once pulled the pork should soak up the broth like a sponge.
  5. 6 Servings
  6. 367 Calories, 20.2g Protein, 31.8g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cauliflower Porcini Risotto

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Cauliflower Porcini Mushroom RisottoKeto Cauliflower Porcini RisottoKeto Cauliflower Porcini RisottoKeto Cauliflower Porcini RisottoKeto Cauliflower Porcini Risotto. You know it has always amazed me that nearly all high carby foods can be made to be lowcarb and this keto cauliflower porcini risotto is such a good example.  It’s creamy, rich and I actually cannot detect even a hint of the taste of cauliflower.  Now here’s the deal.  I don’t know if you use porcini mushrooms but if not you are missing out on probably one of most intense flavors in the food world.  I use them extensively which you would know if you have looked at very many of the recipes on this site.  Porcini mushrooms can enhance many sauces & vegetables but they can also be expensive if you don’t know how to buy them…so…I am going to tell you how I get mine. I get them from Pistol River Porcini Mushrooms right here in Oregon and as far as I am concerned these are as good as they get.  Once you have used them you’ll wonder how you ever lived without ’em. They have both dried mushrooms and the powder and both are used in this recipe.  Unlike risotto made with rice this does not require you to stir it constantly, only once is awhile.  This may (or may not) be the best vegetable recipe I have posted, although I have to say there are some other dandies. You will also need Pistol River Porcini Dust or better yet, you can make your own if you have a spice grinder.

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 Porcini Mushroom Risotto
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Ingredients
  1. 4 C Cauliflower Rice (About 1 Small Head)
  2. 1 C Heavy Cream
  3. ⅔ C Water
  4. 1 T Chicken Base***
  5. 1 t Porcini Dust***
  6. ½ C Broken Pieces Dried Porcini Mushrooms***
  7. ½ C Hot Water
  8. ½ C Minced Onion
  9. ½ t Pepper
  10. ¼ C Parmesan Cheese
  11. 2 Oz Shredded Gruyere Cheese (Optional And It Will Make It Gooey & Good)
Instructions
  1. Put dried porcinis in hot water and let soak for 10 minutes to soften. DO NOT throw any liquid away.
  2. Put riced cauliflower, heavy cream, water, chicken base, onions, and porcini dust to large saucepan.
  3. Heat to simmer and stirring once in awhile, cook until most of the liquid has evaporated. Add mushroom pieces and stir. You don't want it completely dry so if necessary add water 1 T at a time.
  4. If using Gruyere add with Parmesan & pepper and stir until melted.
  5. 6 Servings
  6. 206 Calories, 6.0g Protein, 18.2g Fat, 4.7g Carbs, 1.1g Fiber, 3.6g Net Carbs
Notes
  1. Gruyere cheese is included in nutritionals.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Zucchini Meatza Boats

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Keto Zucchini Meatza BoatsKeto Zucchini Meatza Boats. There are lots of similar recipes and this is my take on them.  Since so many use a tomato based sauce this is different in that it has a Basil Cream Drizzle.  A little different with a ton of deliciousness.  I do not most often put pepperoni on pizza for two reasons.  1.)  It is mostly so full of chemicals and 2.)  I don’t like pepperoni that much and if you do by all means use it.  If you like olives chop some and add ’em.  Hey, these keto zucchini meatza boats are for your taste, it’s just a recipe-alter it any way you wish.

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.

Zucchini Meatza Boats/Basil Cream Drizzle
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Filling
  1. 3 Large Straight Zucchini
  2. ⅓ Lb 20% Ground Beef
  3. ⅓ Lb Ground Pork Sausage
  4. ⅓ Lb Shaved Chopped Dry Ham
  5. ¼ t Dried Oregano
  6. ¼ t Ground Fennel (Optional) This Is The Same Spice You Taste In Pizza Sausage
  7. ½ C Diced Fresh Tomato
  8. ¼ C Chopped Fresh Basil
  9. ¼ C Sauteed Chopped Mushrooms
  10. ½ Sauteed Slivered Onion
  11. ½ T Crushed Garlic
  12. 1 Beaten Egg
  13. 1 C Full Fat Mozzarella Cheese
  14. 2 T Parmesan Cheese
  15. ¾ t Salt
  16. ½ t Pepper
  17. 2 T Parmesan Cheese (Yes More)
Drizzle
  1. 1 C Heavy Cream
  2. 2 t Chicken Base
  3. ¼ C Chopped Basil (Garnish)
Filling
  1. Preheat oven to 325°.
  2. Cut zucchini in half and scoop out center with a spoon. Do not cut off either end.
  3. Barely brown ground beef & sausage add oregano & fennel and put in medium bowl.
  4. Saute mushrooms & onions in left over fat.
  5. Add everything down to last Parmesan cheese and mix well.
  6. Fill boats and put in large glass baking pan.
  7. Top with last 2 T Parmesan cheese.
  8. Cover and bake 30-40 minutes or until zucchini is tender but not overcooked.
Drizzle
  1. Heat heavy cream and chicken base & simmer until slightly thickened about 3-4 minutes.
  2. Drizzle, garnish with basil and float your boats.
  3. 6 Servings
  4. 427 Calories, 16.6g Protein, 37.4g Fat, 6.1g Carbs, 1.0g Fiber, 5.1g Net Carbs
Notes
  1. Bet you didn't know this but yes, unbelievably you can eat the stems of the zucchini for one more luscious bite.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chunky Guacamole Salad

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Chunky Guacamole SaladLow Carb Chunky Guacamole Salad is an altered recipe from Jack White’s  much talked about guacamole salad recipe. I left out the Serrano peppers and added my own taco seasoning and this stuff is addictive.  Served with Spicy Taco Hamburger  it is a complete meal.  Take notice that you can combine a lot of my recipes and still be under 10g carbs & many under 15g carbs. You will need Taco Seasoning  of some kind to complete this.

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.

Chunky Guacamole Salad
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Ingredients
  1. 2 Avocados
  2. 1 Large Diced Tomato
  3. ¼ C Finely Diced Onion
  4. ¼ C Finely Chopped Green Onion Tops
  5. ¼ C Finely Chopped Cilantro
  6. ½ T Taco Seasoning
  7. ¼ t Salt
  8. Juice 1 Lime
Instructions
  1. Cut avocados in half and take out the pits.
  2. Cradling each half make 3 cuts down the long side and then 4 cuts the other way and scoop out chunks with a spoon.
  3. Add all the rest of the ingredients and toss lightly
  4. 6 Servings
  5. 109 Calories, .7g Protein, 4.6g Carbs, 1.0g Fiber, 3.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/