Low carb/Primal recipes

Kimia

Hi everyone,

What about a stickie for low carb or Primal recipes? Many's the time I've searched and searched for 'oat pancakes', flax seed bread and that one thread a while back which did those huge peanutty protein bars!

It would be great if there was one thread for them all. I would imagine the N&D forum is best because of the regular posters in here but I'm aware (very aware ) of the C&R forum.. Hopefully this suits for now anyway!

I'll start:

Tuna Cheddar Cheese Egg Muffins

Ingredients:
5 x eggs
Dollup of double cream
1 large tin of tuna
Mayo
Cheddar cheese

Mix the tuna and mayo in one bowl, and mix the eggs and cream (with seasoning) in another. In a muffin tray or individual muffin cups, put a teaspoon of the tuna mixture, then pour in some of the egg mixture. Sprinkle a nice bit of cheddar cheese on top. Bake in a pre-heated oven for approx 12 mins @ 180degrees and enjoy!

They are yummy heated up or cold and each one is about 60 cals and pretty much no carbs. Also you can vary this in any way - include onions, any type of veg, bacon lardons etc. Yum!

fatmammycat

Tonight I am going to have crab and avocado spicy salad.

Get a courgette, shave sections off outer skin, arrange around bowl.
Open and scoop avocado out into bowl, mashing slightly, finely slice some yelow pepper add to avocado. Add crab meat.
Chop very finely a hot red chilli, sprinkle over crab and avocado, drench with juice of one lime.
Add salt and black pepper.

Easy, refreshing, filling and v low carb, and really really tasty.

Sapsorrow

Nothing to contribute at the moment but I think it's a good idea. Plenty of us are lowish/low carb and/or primal here, plus if WW deserves it's own stickie then....

Macha

You'll find plenty here:

http://www.marksdailyapple.com/

Kimia

I have another for those of us with a savoury crisp loving tooth - Cheese Crisps!

All you do is get some greaseproof paper (I didn't have any when I did my first batch so just laid them out on a plate) and lay out little mounds of cheddar cheese, leaving enough room for them to spread.

Then nuke them until they go hard and crunchy! Leave them to cool down and bob's your uncle - cheese crisps!

Dixie Chick

Kimia wrote: »

I have another for those of us with a savoury crisp loving tooth - Cheese Crisps!

All you do is get some greaseproof paper (I didn't have any when I did my first batch so just laid them out on a plate) and lay out little mounds of cheddar cheese, leaving enough room for them to spread.

Then nuke them until they go hard and crunchy! Leave them to cool down and bob's your uncle - cheese crisps!

Oh yum!!! Soudns divine, and all that free cheese up for grabs this year also!

Carl Sagan

I'm pretty new to making food so this is much appreciated. Hopefully it'll fill up. Thanks for the recipes/links guys.

Sapsorrow

Don't know that this qualifies as a low-carb recipe particularly but it's the quickest and easiest soup I could make with what I had in the house tonight. Being freezing cold in work all day isn't making my salads very appetizing come lunch time so need something more warming tomorrow.

Lazy ass curried pumpkin soup

Boil up some peeled and cubed pumpkin in plenty of water and throw in some chicken stock cubes.
Add a good chunk of creamed coconut or 1/2 tin coconut milk
Add spices (chili, turmeric, cumin, coriander, garam masala etc)
Add a few tbs of pataks curry paste

When tender process until smooth and creamy adding more water if you need to.

Sapsorrow

I've been playing around making sugar-free 'fudge' lately.

I made two types recently;

Peanut butter chocolate fudge;

4+ heaped tbs crunchy PB (depending on how much you like it)
4-5 heaped tbs coconut fat
150g dark chocolate (*85% upwards)
2 cups toasted chopped almonds - Need to be toasted, this is very important for the flavour and makes it extra delicious
tsp of so of ground cinnamon
1 tsp stevia or other sweetener (optional)

Melt together the chocolate, PB and fat on a very gentle heat, then add the almonds and cinnamon, mix well and pour into a shallow dish with greaseproof paper. Chill, then chop up into little squares.

Coconut-coffee fudge - this one's pretty hardcore and best not eaten late at night

Same idea here only use: 2-3 tbs coconut fat
150g dark chocolate
A few cups of coconut flour (I ground dessicated coconut in a coffee grinder) maybe 3 or 4??
A cup of raisins
2 heaped tsp instant coffee
Around 200ml cream (double would have been better if I could have found it)
3 tbs cocoa powder (I used green and blacks)
2 tsp stevia or other sweetener (optional)

You can play around with the proportions, mine here aren't exact, just guesses really as I wasn't paying much attention at the time. Sometimes it's really really runny and still stiffens perfectly once chilled. When I chop it into squares I put them in a tupperware container and add a few tbs of cocoa powder on top and shake it gently to coat the pieces in dust. You could use butter instead of coconut oil but I use unrefined cold pressed stuff and consider these tasty little supplements. I made a huge batch to last for my mid morning tea breaks at work for the next week, one or two little pieces kills your hunger for hours.

Kimia

From my favourite forum...

Cheese & thyme puddings


Ingredients
a little butter
135g/4¼oz freshly grated parmesan
4 large free-range eggs
300g/10½oz leftover cheese, grated
100ml/3½fl oz double cream
a tablespoon of chopped herbs (thyme, chives or tarragon are good here)
salt and black pepper

Method

* Preheat the oven to 200C/400F/Gas 6.
* Lightly butter three shallow ovenproof bowls or ramekins and dust them with a little of the grated parmesan.
* Separate the eggs, putting the whites into a bowl big enough to whisk them in.
* Mash the leftover cheese into the egg yolks, then stir in the cream, chopped herbs and a seasoning of black pepper and a very little salt.
* Whisk the egg whites until they are almost stiff, then fold them firmly but gently into the cheese mixture, using a large metal spoon. Lastly, fold in all but a couple of spoonfuls of the remaining grated parmesan.
* Divide the mixture among the three buttered bowls. Scatter over the remaining parmesan, put the dishes onto a baking sheet and bake for 10-15 minutes, until lightly risen and creamy inside.
* Serve immediately whilst the puddings are still puffed and golden

Macha

From Rose Elliot's Low Carb Vegetarian. This recipe is DELICIOUS and there are hundreds of variations of quiches, veggie or with added bacon, etc. Plus, you can use this almond base instead of the biscuit base for low carb cheesecake. Genius.

50g butter / coconut oil
200g ground almonds
pinch salt

500g mushrooms
3 garlic cloves, peeled & crushed
3 eggs
4 tbsp double cream
salt & pepper

Melt the butter & mix the ground almonds & press into the base & sides of a flan tin (bottomless ones are handy). Bake in a 200 degree oven for 10 mins until golden brown

Meanwhile, cook off the sliced mushrooms in a large pan. After a few minutes, add the garlic. Put this mixture into the baked almond crust.

Beat the eggs & cream together. Season with salt and pepper.

Pour this mixture over the mushrooms & bake in 180 degree oven for c. 20 minutes or until firm in the middle

Sapsorrow

Love your sigs Macha, especially the second one. I that should be written somewhere into the forum charter.

Sapsorrow

Should've thought to post this here, not the OT thread but anyway, here goes again...

Just finished making tomorrows lunch for me and the boyf..

Masses of cocktail sticks with various combinations of: garlic and herb gouda, feta, St Andre (a mild and very buttery creamy french cheese), german smoked ham, parma ham, cold streaky bacon, avocado, basil leaves, honeydew melon, gherkins, apple, red pepper, cucumber and tomato.

Easiest packed lunch in the world!

Kimia

Love it - I'm always running out of ideas for lunches! I need to start using avocado, I love guacamole so much but am very lazy when it comes to making it.

This isn't so much a recipe as it is a delicious snack. I always end up having it as dinner when I've no time. The only bad thing about it is that there's no veg but it's great for a quick snack.

3 x boiled eggs
Butter
salt

Boil the eggs to just hard (not runny, firm enough but not hard hard) and take them out of the water. Put a little real butter (has to be real butter) into a bowl. Then scoop out the eggs and mash with the butter. Sprinkle with salt to taste.

Drool. And so simple. The butter makes it even more nom.

Renn

Only 3? Make that 8!

Kimia

As many as you can handle!

I know it's probably too simple to call it a recipe but it's so delicious.

Sapsorrow

I so wish I could eat eggs right now, I'll just have to be happy with my avocado Ate two big ones today with zero tummy ache joy!

brianthebard

not a recipe exactly but if you get nori sheets and wasabi paste you can pretty much put anything into it and make carbless sushi. I've used a tin of tuna and a tin of corned beef as well as others iirc. Woudl be good with some chicken (maybe marinaded in teriyaki) and veg. You just put the nori sheet rough side up on the counter/board, spread the food across it, roll the sheet up and leave a little lip about an inch long at the end. Seal the roll by rubbing a small squeeze of wasabi on the end and use it to stick the roll closed. Then cut into pieces.

Sapsorrow

Something similar I made for lunch yesterday was what I ended up naming riceless sushi, I hollowed out the inside of a cucumber and stuffed it with proschiutto (sp??), basil leaves and goats cheese. I wrapped the basil leaf and then the ham around the piece of cheese and just wedge it in, then sliced it up into thin little slices like sushi. It was pretty cool actually and looked great.

RobAMerc

seen as everyone is going on about eggs try this one.

Soft boil a couple of eggs
Steam some asparagus on the top of the boiling eggs ( about the same lenght of time ). ( 4 mins )
Chop the top off the eggs.
Sprinkle some salt and pepper and a few drops of cider vinegar into the eggs with a tiny nob of butter.
Use the asparagus as soldiers - stirring the running egg well first.

Simply delicious - btw this is a Hugh Ferbly Whittlesock recipe, I can't claim it.

rocky

Sapsorrow wrote: »

I've been playing around making sugar-free 'fudge' lately.

I made two types recently;

Peanut butter chocolate fudge;

4+ heaped tbs crunchy PB (depending on how much you like it)
4-5 heaped tbs coconut fat
150g dark chocolate (*85% upwards)
2 cups toasted chopped almonds - Need to be toasted, this is very important for the flavour and makes it extra delicious
tsp of so of ground cinnamon
1 tsp stevia or other sweetener (optional)

Melt together the chocolate, PB and fat on a very gentle heat, then add the almonds and cinnamon, mix well and pour into a shallow dish with greaseproof paper. Chill, then chop up into little squares.

Made this last night (100g 85% choc, 50g normal milk choc), tastes like toblerone

Sapsorrow

Avocado-Chocolate mousse

* 3 medium sized ripe avocados
* 1 medium sized banana
* Sweetener to taste (I used stevia)
* 3 heaped tbs cocoa powder
* 50g 85% dark chocolate
* 4 tbs thick coconut milk
* Few drops of vanilla essence
* Juice of 1/3 lemon
* Flaked almonds and dark chocolate chips to garnish

Melt the coconut milk and chocolate on a low heat.

Put all the ingredients in your food processor, add the chocolate-coconut mix and process until completely smooth.

Serve with flaked almonds and chocolate chips sprinkled on top for a lovely dessert or early morning breakfast!



Crispy bacon and sprouts salad

* Around 400g Brussels sprouts
* 6 slices Streaky smoked bacon
* 2 medium red onions
* Butter for frying
* Balsamic vinegar
* Few tbs hazelnut oil (optional)

Peel and halve the sprouts and put to steam, meanwhile fry the bacon in some butter until crispy.

Remove the bacon from the pan, cut into little pieces and set aside.

Slice the red onion and add to the pan, frying for 3-4 minutes until just starting to brown.

Add the bacon and cooked sprouts back to the pan, frying for 2-3 minutes on a medium heat.

Add a few tbs of balsamic vinegar and a pinch of salt and turn up the heat to cook off the moisture for a minute or two until the bacon and sprouts are crispy around the edges.

Serve with a drizzle of hazelnut or olive oil and enjoy warm out of the pan or at room temperature!