Category: low carb

low carb · Low Carb Dish · Salads & Blossom Bowls · Side Dishes · Veggies

Spicy garlic dill green beans

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  1. 2 quart mason jars
  2. 2 lbs or a little more green beans
  3. 2 1/2 cups water
  4. 2 1/2 cups white vinegar
  5. 1 tbsp salt
  6. 6 garlic cloves mashed
  7. 2 tbsp red pepper flakes
  8. 2 tbsp dill weed
  9. 2 tbsp dill seed
  10. 2 tsp black peppercorns whole

Directions:

Bring the water, vinegar and salt to a boil. Mean while cut ends off of beans and wash. Smash the garlic cloves and place 3 cloves in each jar, along with 1 tbsp red pepper flakes, 1 tbsp dill weed, 1 tbsp dill seed and 1 tsp peppercorns. Then fill each jar with beans. Once water is boiling pour into jars. Seal with lid and let cool on the counter. Once cooked place in fridge for at least 24 hours then enjoy! They will stay good on fridge for up to 6 weeks. You can also can these by sterilizing the jars and then following directions to can properly. Nice and spicy with a hint of dill and garlic!

low carb · Low Carb Dish · Lunch · SeaFood

Bursting Tomatoes & Brown Butter Scallops

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Ingredients:
1 lb large scallops (I get mine at Adlis frozen)
4 garlic cloves smashed and chopped
1 tbsp fresh thyme chopped
1 tsp crushed red pepper flakes
4 tbsp butter
1/4 cup white cooking wine
2 cups cherry tomatoes
2 chives chopped
1 lemon zested
olive oil
1 box couscous 

Directions:
In large skillet heat 2 tbsp olive oil over medium heat. Thaw scallops and pat dry. Season with salt and pepper on both sides. When oil is hot add scallops and sear until browned about 2 minutes on each side. Remove scallops to plate.
In same skillet add 2  tbsp olive oil garlic, thyme and red pepper flakes. Cook until fragrant about 4 minutes. Add butter and stir until butter starts to brown about 2 minutes (you don’t want to burn your butter so make sure its not to hot) Then add in wine, tomatoes and cook until tomatoes are bursting and wine had reduced a little about 6 minutes. Add scallops back to pan and any juices on plat heat another 2 minutes.Cook couscous as directed. To serve place scallops and tomatoes with sauce on serving platter. Add couscous to plate and top with the scallops, tomatoes and juices. Then sprinkle with chives and lemon zest.  Enjoy! 

low carb · Low Carb Dish · Lunch · SeaFood

Lemon Butter Cod & Orzo Asparagus

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You’ll need:
4 6-8 oz Cod Fillets can get frozen at Walmart
4 -6 tblsp almond flour
salt and pepper
2 lemons
2 garlic cloves minced
1 lb asparagus ends trimmed and chopped in thirds
1 cup uncooked orzo
2 3/4 cup chicken broth
1 tbsp lemon juice
I tbsp chopped fresh dill  

Directions:
In a cast iron skillet heat olive oil over medium heat. Season cod all over with salt, pepper then sprinkle the almond flour evenly all over fillets. When oil is hot add cod and sear until golden brown about 3 minutes per side. Remove cod to plate lined with paper bowl to soak up any extra oil and so it doesn’t become soggy. Using same skillet sear butter and lemon sliced until the lemons are golden about 1 minutes per side. Add lemons to cod plate. Again with same skillet cook the garlic, asparagus and orzo until the galrilc is translucent and the orzo is toasted about 3 minutes. Then add in chicken stock and lemon juice and turn heat to high and bring to a boil. Cook stirring until orzo is al dente about 10 minutes. Place the cod and lemons back into skillet and cook until everything is warmed about 1 minute. Then remove to serving platter and sprinkle with fresh dill and enjoy! Serve with side salad! 

Dinner · low carb · Lunch · SeaFood

Shrimp, Chorizo & cauliflower rice

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1 1/2 lbs large raw tail on shrimp peeled and deveined
2  tbsp creole seasoning
1 tsp smoked paprika
1 tsp dried thyme
salt and pepper to taste
2 red bell peppers chopped
1/2 pound Spanish chorizo casing removed, cubed
1 small head cauliflower riced
1 lemon juiced
1/4 cup chopped parsly 

Directions:
In a medium bowl add olive oil, shrimp and creole seasoning, paprika, thyme and a little salt and pepper. Toss and mix well.
Rice the cauliflower and place onto a baking sheet, sprinkle with creole seasoning, salt and pepper and drizzle a little olive oil over top and mix. Then bake at 375 for 10 minutes. Remove and set aside.
In a skillet over medium heat add the shrimp in single layer and. cook until seared 2-3 minutes. Add the bell peppers, chorizo and cook until the shrimp is pink and cooked through another 3-4 minutes. Pour the riced cauliflower over. top and mix well. Allow to cook another 1-2 minutes to mix flavors. Squeeze lemon juice over top and then remove to a serving platter. Sprinkle with fresh parsley and serve hot. Enjoy! 

low carb · PASTA · SeaFood

Salmon Zoodle bowl

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3 medium zucchinis
3 tbsp lime juice
2 tbsp rice vinegar
1 12 tsp honey
2 skin on salmon fillets
1 firm ripe mango peeled and cu into thin stripes
1 medium cucumber, peeled into ribbons
4 scallions chopped
3 tbsp toasted sesame seeds 

Directions:
In a small bowl whisk together the sesame oil, conaola oil, lime zest , lime juice, vinegar, honey and 1tsp salt.
Season salmon with salt and pepper. Place salmon skin side up on baking sheet and broil in oven until the salmon 6 minutes. Leave broiler on but place on low broil. Let salmon oil and then peel kin off and arrange it on a backing sheet. Broil the salmon skins until crisped and browned. 2-3 minuets. Add noodles to a skillet and drizzle with a little olive oil. Sauce until they start to soften. Then  in a large bowl add spiraled noodles mango, cucumbers, scallions, Chile, and dressing and toss gently. Place salmon on top with skin crackles. Sprinkle with sesame seeds and enjoy! 

Dressings & Marinades · low carb · Lunch · Salads & Blossom Bowls

Turkey Ranch Taco Salad

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Ingredients:
1 lb ground turkey
1 packet dry ranch packets
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
2 romain hearts chopped
2 roma tomatoes diced
1 small red onion diced
1 cup cheddar cheese shredded
1/4 cup sour cream
1/2 cup salas
(optional cool ranch Doritos )
Dressing:
2 tbsp rough chop Chipotles peppers in adobo sauce
1/2 cup chopped fresh cilantro
1 cup ranch dressing
1 lime juice
3 garlic cloves minced
1/4 cup sour cream
2 tbsp honey
water as need to thin sauce 

Directions:
Ground the turkey meat. Then add in 1/2 pack dry ranch seasoning, cumin, chili powder and garlic powder. Add in 1/2 cup of water and mix well, let simmer until liquid has evaporated. Remove from heat. Chop all veggies. Add all dressing ingredients to food processor and pulse until smooth. To assemble add lettuce and turkey to plate and top with your choice of toppings. Drizzle dressing on top!
My kids love to crunch cool ranch Doritos over the top. Enjoy!

low carb · Lunch · Meat

Turkey Curry Meatballs

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1 lb ground turkey 
1 tsp curry powder
1/4 cup almond flour 
1 egg
salt and pepper
2 medium red potatoes cut into wedges
1 cauliflower cut into pieces 
2 cups torn kale 
2 shallots 
3 tbsp chopped lemongrass 
1/2 cup coconut milk 
1/2 tsp red pepper flakes 
2 tbsp chopped fresh basil
1 box couscous  

in a bowl add in the ground turkey and add egg, almond flour, curry and a pinch of salt and pepper. Mix well and then make 2inch round meatballs. Place meatballs into a cast iron skillet and heat with a little olive oil. Brown each side of meatball and then place into heated oven at 375 for 10-12 minutes until meatball is cooked through. Then while meatballs are in oven cut up the potatoes into small wedges, cauliflower into bite size pieces and the kale. Place onto a foil lined sheet pan and drizzle with olive oil and lightly salt and pepper. Toss well and once meatballs are done place into oven @425 degrees and roast for 35 minutes until tender and browned. 
While that is baking to make sauce, heat 1 tbsp olive oil in small skillet  then add in shallots and lemon grass, stirring for 5-7 minutes on medium heat. Add in a tsp of flour and then slowly add in the coconut milk a little at a time so the flour doesn’t clump. Bring sauce to a slow boil and let thicken. Remove from heat and stir in fresh basil. Cook couscous as directed. 
To serve place 2-3 meatballs to plate and pour sauce over top. serve with side of roasted veggies and couscous. 

low carb · Low Carb Dish · SeaFood

Pomegranate Salmon

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You’ll Need:
1/2 Salmon or 4-6 fillets
1/2 cup Pomegranate Juice
3 tbsp soy sauce
2 garlic cloves minced
Pomegranate seeds
1 lb brussels halved
1 cup brown rice cooked
2 tbsp butter
2 tbsp olive oil
1/2 tsp garlic salt

First heat oven to 400 degrees. Get rice cooking on the stove right away this will take the longest, unless you have a pressure cooker, do it in there! Then in bowl mix everything together and add in salmon fillets. Cover and let marinade for 15-30 minutes. Remove and place salmon onto a foil lined baking sheet add the halved Brussels around the salmon and drizzle them with olive oil and sprinkle with salt and pepper. Place into oven for 10 minutes.
Place marinade into a sauce pan and bring to a boil. Boil for 3-5 minutes until sauce beans to thicken. Remove from heat.
At the 10 minute mark pour half the sauce over the salmon and return to oven for another 7 minutes until the salmon is completely cooked and the Brussels are softened and chard just a little. Once rice is cooked add in 2 tbsp butter, 1 tbsp olive oil and 1/2 tsp garlic salt and mix well. To serve place rice on plate and top with salmon and drizzle with remaining sauce. Serve with a side salad and the brussles.

Dinner · low carb · Low Carb Dish · Lunch · Meat

Philly Cheese Turkey Stuffed Peppers

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Ingredients: 
1 lb turkey burger
1 tsp garlic salt  
1 cup mushrooms diced 
1/2 yellow onion diced 
4 cloves garlic 
olive oil for drizzling 
salt and pepper about a tsp of each maybe a little more 
3 colored peppers 
6 slices provolone cheese
1/2 cup mozzarella
dash of worshishire sauce 
(can garnish and add sage but not necessary) 

Directions:
Brown turkey burger and then season with garlic salt about a tsp. Add water and let simmer away to flavor meat. 
Add onion, mushroom and sauce until soft about 3 minutes. Then add in the garlic and sauce until fragrant.  Give a splash of whorshishire sauce to give it a little extra pow. Cook another minute or so. 

Slice peppers length wise or slice off top and take out guts. (this is just up to your liking) 

Then add in 1/2 cup of grated mozzerella cheese to skillet and  mix until melted. Then stuff the peppers with the meat mixture. Cover with foil and bake at 375 for 30 mins. After 30 mins top each pepper with a slice of provalone cheese and let melt and brown on top. Then enoy! 
Serve with side salad. ( Mixed greens)