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Archive by category "Grain-free" (Page 2)

SOOKA KEEMA (DRY-COOKED SPICY GROUND MEAT)

Grass-fed ground beef is available at most of my local stores now, but the other cuts are harder to find, probably because they are more expensive and don’t sell as well. As a result, I use a lot of ground beef and am always looking for new ways to cook it. This classic Indian recipe makes a nice change from hamburgers, spaghetti, chili, and meatloaf. Ingredients: 2 tablespoons cooking fat (such as clarified butter, light olive oil, avocado oil, or tallow) 2/3 cup chopped onion 4…

OVEN FRIED CHICKEN

The oven-fried chicken in Carb Wars; Sugar is the New Fat, always brought raves. People told me it was the best fried chicken they had ever eaten; juicy and tender on the inside with a crisp, brown crust that stayed on the chicken, not in the skillet. The addition of a little Parmesan makes this version from Nourished even better! OVEN FRIED CHICKEN Flour or bread crumbs can’t produce a crisp, brown crust that compares to this. 3 pounds chicken parts (2 breast halves, 2 thighs, 2 drumsticks,…

PARMESAN ALMOND CRACKERS

These taste like my savory Parmesan Crisps from Nourished, but they are bigger and thicker with a lovely soft crunch. They have a few more carbs (0.7 net grams compared to 0.02 net each) but are still very, very low for a nice, substantial cracker. Ingredients: 3 cups almond flour (750 mL) 1/4 cup grated Parmesan cheese (60 mL) Sugar substitute with bulk* to equal 1 tbsp sugar (15 mL) 1 tsp baking powder (5 mL) 1 tsp salt (5 mL) 1 large egg 1/4 cup…

NUT AND SEED CRISPBREAD

Traditional Swedish crispbread is made of rye, wheat, yeast, salt, and water. My grain-free, gluten-free, and yeast-free version is made of nuts, seeds, salt, water, and a little good fat. I made these from a collection of ingredients I had on hand but you could use almost any nut or seed combination and it should still work; the chia and phyllium hold it together. (The last time I made them, I accidentally left out the nuts that I had chopped and set aside. I had…

MY FAVORITE FLATBREAD: GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, EGG-FREE PITAS

I was trying to make egg-free, almond-free tortillas that I could eat with my newly discovered allergies, but I was pleasantly surprised with this recipe. They turned out to be thicker and softer than a tortilla and more like pita bread (except that they don’t separate to form a pocket). I made mine with cashew and coconut flour and a mixture of coconut oil and pasture lard from Fat Works®. GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, FLAX-FREE, EGG-FREE FLATBREAD Ingredients 14 tbsp. or 7/8 cup (sift before measuring*) coconut flour (98 grams) 4…

THE PERFECT WAY TO PIG OUT ON SUPER SUNDAY!

The Anchor Bar in Buffalo, New York. Hot Wings The original Buffalo wings were invented at the Anchor Bar in Buffalo, New York in 1964. They are the perfect low-carb snack for Super Sunday. To turn them into a meal, use drumsticks instead of wings. To super-size your snacks, use turkey wings! Ingredients: 20 to 25 chicken wing “drummettes,” the meaty first section of the wing Heat-stable oil or fat for frying, such as light olive oil or grass-fed beef tallow 1/4 cup butter (1/2 stick) 1…

FRUIT AND NUT TREATS

I’ve been making my own snack foods since cutting out all the likely sources of allergens. Most purchased low-carb snacks and bars contain whey, egg, chocolate, and/or almonds. I found several raw, vegan, and Paleo brands, but most of them use dates and flax to hold everything together. Chunks of Energy, pictured above, are pretty good and the Chia Orange flavor has no flax, but lists dates as the first ingredient and also contains raisins. They have 12 net grams of carbs per ounce (two small squares). I thought I could do better. I kept the…

THE PUDDING OF HAPPINESS

My husband counts the pills I put out for him in the morning to be sure I didn’t sneak in anything new. If he doesn’t recognize one, I have to show him the bottle. Once, when my children were small, I overheard my vegetable-phobic son whisper to his sister, “Don’t eat the spaghetti~she put PARSLEY in it!” The only foolproof way I’ve discovered to convince the people I care about to eat things that are good for them is to turn them into foods they can’t resist! I call this the “pudding of…

LOW-CARB, GLUTEN-FREE, FLAX-FREE, FLEXIBLE WRAPS

I’ve been experimenting with flexible wraps since I posted an article about the potential dangers of flax, a common ingredient in many gluten-free wraps, breads, and tortillas. The original post is here. I wanted a replacement that would taste great, be easy to make, low in carbs, and flexible enough to use for tacos and sandwiches, but free of plant estrogens and toxins. It took a lot of tries, but I’m very pleased with this recipe. No kneading or rolling and they have only 1.6 net carbs each! EASY WRAPS Ingredietns: 4eggs 4 tbsp coconut milk or other low-carb…

STUFFED ZUCCHINI BLOSSOMS FROM “NOURISHED”

Stuffed Zucchini Blossoms Fresh zucchini blossoms only last a day or two, so don’t expect to find them in the supermarket. Zucchini is notoriously prolific, however, and very easy to grow. A few plants on a sunny patio should give you an abundant supply. Many farmers’ markets sell them in season as well. Recipe from Nourished; a Cookbook for Health, Weight Loss, and Metabolic Balance. Ingredients: 1 cup (8.5 ounces) fresh, whole milk ricotta cheese 2 egg yolks 6 fresh chives, green part only (2 tablespoons or 6 grams, chopped) 1/4…

SHIRATAKI NOODLES WITHOUT SOY: NASOYA PASTA ZERO

Suffering from pasta withdrawal? Here’s a clip from Portlandia to show you how hard it can get! (Thanks to Laurie-Avalanche Rosen for sharing this.) I’m still looking for the perfect pasta substitute. Dreamfield’s contains wheat; spaghetti squash is, well, squash; spiral-sliced zucchini, sorry, still squash; shirataki is rubbery and tasteless; tofu shirataki contains soy… Regular shirataki noodles are not really food. They have no calories, no carbs, no nutrients, and no taste. They are 100% konjak fiber. If I came across a bowl of shiritaki noodles in the wild, I would never say, “Yum, food!” I’d be no…

Category: Grain-free