Low Carb Recipes
Hmm. When you think about “low carb” some images that come to mind are celery sticks with cottage cheese, boiled spinach and flavorless chicken. But in reality, low carb is unprocessed, whole food that’s good for your gut (internally), your waistline (externally) and your taste buds. Let’s get cooking!
Low(er) carb jicama nachos
1 large jicama, peeled and sliced into 1/8-inch slices
1 pound ground turkey, beef, tempeh or tofu, browned and drained
2 Roma tomatoes, diced
1 small sweet onion, diced
1 cup cashew nut “cheese”
¼ cup minced pickled jalapenos
¼ cup minced olives
- Place the jicama slices in a single layer on a large serving platter.
- Spread the cashew nut cheese evenly over all the slices.
- Sprinkle the remaining ingredients over the slices and serve!
While this recipe isn’t the lowest carb appetizer out there, substituting jicama for traditional tortilla chips cuts down on the overall carb count and adds fiber to the mix.
Warning: It’s messy! If you don’t want to deal with falling toppings, then slice the jicama into matchsticks and mix it with all the remaining ingredients to form a “slaw” and serve it with a fork.
Grilled ribeye steak with bleu cheese crumbles
16 ounce ribeye steak
1 tablespoon olive oil
1 teaspoon Kosher salt
1 teaspoon coarsely cracked black pepper
¼ cup crumbled bleu cheese
- Put a cast iron pan in the oven and heat the oven to 500 degrees.
- Remove the pan and put it on the stove at high heat for 5-6 minutes.
- Season the ribeye on both sides with the olive oil, salt, and pepper then sear it for one minute on each side.
- Put the pan in the oven for two minutes, flip the steak over and bake for another two minutes.
- Remove the steak from the pan and let it rest for three to five minutes. Top with the crumbled cheese and serve.
Ceasar salad with grilled shrimp
Diced romaine lettuce
1 cup croutons
½ pound large shrimp, peeled and de-veined
¼ – ½ cup full-fat ceasar dressing (to taste)
1 tablespoon butter
Cracked black pepper, to taste
- Melt the butter in a large saucepan over medium heat.
- Add the shrimp and cook until pink. This usually takes only a few minutes. Don’t overcook the shrimp because the texture will turn rubbery.
- In a large bowl, toss the remaining ingredients and top with the shrimp.
Traditionally, ceasar salad is served with anchovy fillets mixed in. If you love them, substitute them for the shrimp. If you hate them, go with the shrimp or make the salad without any protein.
Tangy dipping sauce
1 cup no sugar ketchup (Such as Heinz 57 sweetened with Splenda)
1/3 cup low-sodium soy sauce
1 tablespoon Tabasco hot sauce (or a brand of your choice)
- Combine all ingredients and serve as a dipping sauce for chicken, beef, tofu, jicama “fries” or celery root “potato” chips.
If you’re not a spice-loving maniac, you can leave out the hot sauce.
Now you’re hungry, right? Yeah, we are too. The cool thing is, low-carb doesn’t mean starvation. You can eat full-fat foods, such as cheese, avocados and butter, because they’ll help to make you feel full and satisfy your taste buds. So what are you waiting for? Fire up the grill!