Tag Archives: Vegetables

Cauliflower Cutlets

Spiced Indian Stlye Cauliflower Cutlets

I love this simple recipe that requires very little time.

Ingredients
4 eggs
1/2 cup ground pork rinds or almond flour (if using almond flour, add 2 tablespoons of water)
6 cups steamed and mashed cauliflower (entire head of cauliflower)
1 cup freshly grated Parmesan cheese
1⁄2 teaspoon garam masala
1⁄2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/2 teaspoon sea salt
freshly cracked pepper
4 tablespoons of cilantro, finely chopped
4 green chillies, finely chopped
6 green onions, chopped
1 lb of sugar-free cooked bacon, crumbled
Bacon grease or any fat of choice for frying

Directions
In a large bowl, beat the eggs on high until they are nice and fluffy. Add the ground pork rinds and continue beating the mixture.

Add the remaining ingredients, all expect for the bacon grease.

Cover your hand in grease and form patties that are 1 inch thick and 3 inches in diameter. This should make 16 cutlets.

Fry 4 at a time in a pan heated to medium- high. It will take 1-2 minutes per side. Set on a paper towel for the excess grease to come off. Serve plain or with greek yogurt, my spicy yogurt sauce or spiced jalapeno sauce.

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Fourth of July

I love everything that Independence Day stands for: reaffirming your commitment to freedom, Fourth of Julyliberty and the freedom of choice. What a beautiful concept.

As I celebrate everything else in life, I celebrate this wonderful holiday with the fs: food, friends and family.

I have compiled together all of my favorite recipes to make your Independence Day gathering that much easier. You can find all of my recipes on Pinterest.

What about decorating? I like to keep it very simple when it comes to cookout decorations. Leave out huge bowls filled with raspberries, blueberries and whipped cream. This will run the center of the table and place the desserts and appetizers at the center on top of cake stands of varying sizes. This keeps the gathering communal because it forces everyone towards the food, then they can sit down and make some new friends. Also, this makes cleanup so easy because you don’t have to worry about pulling up the decorations and putting them away. I am a huge fan of simplistic beauty.

Regardless of what you make, who you spend the day with or what you do; please remember one thing. We are so fortunate to live in a country where we have so many rights that have been fought for and preserved by countless men and women. Remember to thank a veteran for their service. Happy Independence Day!

 

Homemade Roasted Red Pepper Soup

I love having a delicious bowl of soup. With the abundance of peppers from my Homemade Red Bell Pepper Soupwindowsill garden, I like to make this simple recipe. You can top it with cheese, sour cream or just drink it out of an oversized coffee cup, like me!

Ingredients
2 tablespoons butter
2 tablespoons grapeseed oil
3 cloves garlic, minced
2 shallots
1 onion (I prefer to use red or Spanish), chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
4 roasted red bell peppers
4-6 large tomatoes
1 tablespoon lemon juice
4 cups low-sodium chicken or vegetable broth
2/3 cup sour cream

Directions
Melt the butter and oil in a large saucepan over medium heat.

Sautee the garlic, onions and shallots in the butter for 5 minutes until translucent. Add the roasted red bell peppers to the mixture.

Add the chicken broth and all of the remaining ingredients but the sour cream and lower the heat to low, simmer the mixture for 30 minutes, covered.

Puree the mixture in a blender and strain out the solid pieces.

Return the soup to the saucepan and add the sour cream and allow it to cook for 10 minutes on low. Serve.

Macho Salad

Macho Salad Macho salad is a recipe that I learned a few years ago. What makes it so macho? It basically means that you add everything under the sun to a huge bowl and chomp away. Here are some of my favorites to add to this salad, feel free to add other ingredients and make it your own. As always, food is about having fun!

This recipe makes 4 large salads. (When I say large, think about feeding Adam Richman from Man vs. Food.) You can always make this recipe for fewer people and customize to your tastes.

My goal as a blogger is to teach you to take recipes that you adore and make it your own.

Ingredients
4 cups baby spinach mix (or any green mix that you prefer)
1 1/2 cups chicken, cooked and chopped
1/4 cup bacon, crumbled
1 large red bell pepper, cut into thin slices if you can grill the pepper first, that would be amazing)
1-2 avocados, pitted and cut into thin slices (I always use 1/2 an avocado per person)
1 cup cherry tomatoes
1/2 cup sun dried tomatoes
1 cucumber, sliced
2 tablespoons capers
1/2 cup corn, freshly grilled and cut off of the cob (low-carbers leave this out)
1/4 cup black olives
1/4 cup goat cheese
1/4 cup mild cheese (I used Colby jack)
1/4 cup toasted pecans, almonds or any other nut you have on had

Dressing Ingredients
2 tablespoons Dijon Mustard
1 lemon, juiced
1 teaspoon apple cider vinegar
1/3 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 cloves garlic, minced
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2/3 cups great quality olive oil

Salad Directions
Combine together all of the ingredients and set aside

Combine together the dressing ingredients and blend together and toss a small amount (few tablespoons) with the salad until it is lightly covered.

Spicy Thai “Noodles”

I am on a Thai kick right now! I have been craving foods that are not normally associated with the low-carb lifestyle and finding new and creative ways to feel the craving monster without giving into horrible foods. I have to say that you can’t even tell this recipe doesn’t contain noodles. A new use for veggies and to get your kids to eat healthy without even knowing it.Spicy Thai "Noodles"

Ingredients
1 head of cabbage, cut into long, thick strips to resemble noodles (each strip should be 1/2-1 inch wide and a few inches long)
2 boneless, skinless chicken breast or 4 boneless, skinless chicken thighs, chopped into small pieces (there should be one cup of chicken) (vegetarians, leave this out and just double the vegetables)
2 tablespoon sesame oil
1/4 cup light soy sauce (substitutes include: low-carb soy sauce, liquid smoke (if using liquid smoke only use 1/10 of what you would have originally used), coconut aminos or gluten free soy sauce)
1/2 white onion, sliced
2 teaspoons grated fresh ginger
4 Thai chiles,cut lengthwise (seeded if yo don’t like too much heat)
4 cloves garlic, minced
2 tablespoon sesame oil
1 red bell pepper, sliced
1/2 carrot, sliced (leave out if you want)
1/4 cup shiitake mushrooms, sliced
1 stalk celery, sliced
1 tomato, cut into wedges

Sauce Ingredients
1/2 cup sugar-free creamy peanut butter (you can also use almond butter if you like)
1/4 cup coconut milk
1 tablespoon grated fresh ginger
2 cloves garlic, minced
3 tablespoons sugar substitute
2 tablespoons rice vinegar
2 tablespoons soy sauce (substitutes include: low-carb soy sauce, liquid smoke (if using liquid smoke only use 1/10 of what you would have originally used), coconut aminos or gluten free soy sauce)
3 tablespoons sesame oil
1 teaspoon Thai chili sauce or any hot sauce
2 Thai chiles diced (seeded)
1/4 cup fresh cilantro, chopped
1 bunch green onions, thinly sliced

Directions
In a medium bowl, combine together the sesame oil, soy sauce, onions, ginger, chili, and garlic. Refrigerate for a minimum of 30 minutes up to overnight.

Whisk together the sauce ingredients in a small saucepan set to low heat and set aside.

In a large pan, heat the sesame oil to medium heat and add the chicken mixture, cook fully and set aside.

In the same pan, quickly stir fry the carrots, bell pepper and celery. After 1-2 minutes. add the mushrooms and tomato. Remove from the heat and set aside with the chicken.

In the same pan, add the “noodles” and cook for 3-5 minute until it gets some color and add the sauce to the “noodles” Cook for an additional 2-3 minutes until the cabbage is a bit soft.

Combine all of the ingredients together and allow the vegetables to absorb the sauce and serve.

Thai Chicken Fried “Rice”

I love Thai food, it has the perfect mix of sweet and spicy. When I was younger, I refused to try anything that was both sweet and spicy and now, I can’t get enough of it. Isn’t that funny how things work? With my low-carb lifestyle, I gave up processed foods and sugars for the betterment of my health but I have always missed certain dishes. After experimenting with different cooking methods and Thai Fried "Rice"ingredients, I recreated one of my favorite dishes.

Ingredients
1 boneless, skinless chicken breast or 2 boneless, skinless chicken thighs, chopped into small pieces (there should be one cup of chicken)
2 tablespoons coconut oil
1 tablespoon sesame oil
1/2 white onion, sliced
1 red or green chili, thinly sliced
1/2 teaspoon minced fresh ginger
5 cloves garlic, minced
1 red bell pepper, sliced
1/2 carrot, sliced (leave out if you want)
1/4 cup shiitake mushrooms, sliced
1 stalk celery, sliced
1 egg
1 tablespoon low-carb soy sauce or liquid smoke (if using liquid smoke only use 1/8 teaspoon) you can also use coconut aminos (or gluten free soy sauce)
1 tomato, cut into wedges
2 sprigs chopped cilantro
4 green onions, sliced
3-4 cups riced cauliflower (This is created by using cauliflower that has been cut into large chunks and the florets are placed in bowl of food processor in batches. Process the florets until evenly chopped but not completely pulverized, it should resemble rice.) (Another method is to use a ricer equipment).

Sauce Ingredients
3 tablespoons chicken stock
3  tablespoons low-sodium fish sauce
1 teaspoon Thai chili sauce
2  tablespoons coconut milk
2  tablespoons soy sauce
1  tablespoons lime juice
1/8 teaspoon white pepper
1/4 teaspoon sugar substitute
1 tablespoon oyster sauce

Directions
Combine together the sauce ingredients and allow the chicken to marinate in it for a few minutes.

Turn on the pan or wok to medium-high heat and add the oils. Cook the white onion, chili, garlic, ginger and red bell pepper. After a minute, add the chicken and the sauce and cook for 2-3 minutes.

Add the celery, mushrooms and carrots and cook for an additional 2-3 minutes. The chicken should be cooked thoroughly at this point.

Add the remaining ingredients except the egg and cook for a minute. Remove the food from the pan and place it over the riced cauliflower.

Scramble the egg and add back into the vegetables. Serve while hot.

Bhaji AKA Indian Fried Veggies

Just because I live a low-carb lifestyle doesn’t mean I can’t what whatever I want. I have found ways around restrictions and this has to be my addiction. Tons of flavor and no guilt associated with my indulgence.

IngredientsBhaji AKA Indian Fried Veggies
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon  ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric powder
1 teaspoon paprika
1 cup coconut flour (if you enjoy carbs, use chickpea flour here for a healthy snack but when you do, cut the water to 3 tablespoons)
3 eggs (if you choose not use eggs, feel free to substitute more water, I would only add 3-4 tablespoons of water. You want the batter to remain thick so it coats the vegetables.)
1/4 cup water
4 cups of vegetables: eggplant, squash, zucchini, onions, peppers or any other vegetable you desire; washed and cut into medium sized pieces.
oil for frying (I prefer peanut, coconut, lard or just good old grape-seed oil)

Directions
Mix together the batter, it should be quite thick.

In an electric skillet or deep-fat fryer, heat 1-2 inches of oil to 375 degrees F. Place a small amount of the batter int he oil, when it begins to bubble and cook immediately without burning, it is ready to use.

Place the vegetable in the batter and cook similar vegetables together until the outside is golden brown. Do not overcrowd the pan or it will not cook properly. Fry a few at a time for 1 to 1 1/2 minutes on each side or until golden brown.

Drain on paper towels (keep warm in a 300 degree F oven).

TIP: Premake/mix the batter and leave the water out, you can use this to fry meat. It is a great dry rub for spicy fried chicken.