by Julianne De Witt | Mar 8, 2019 | Sides
Cauliflower rice is a staple in my house. I sometimes make my own with a hand grater – (I have yet to own a food processor!), but now that it’s readily available in grocery stores, I always keep a bag or two in my freezer. This pilaf recipe is light and delicious and super easy to make. Enjoy!
Saffron Cauliflower Rice Pilaf
A quick and easy side dish that is light and delicious!
Servings: 2
- 2 pinches saffron
- 2 tbsp hot water
- 4 cups cauliflower rice
- 1/3 cup toasted slivered almonds
- 1/3 cup currants
- 1 small onion diced
- 2 tbsp olive oil
- salt and pepper to taste
Soak saffron in hot water for 10 minutes.
Saute onion in olive oil until translucent in a medium wok or saucepan on medium heat.
Add cauliflower and stir to mix, saute until almost cooked through – approximately 5 minutes.
Add saffron and water mix, almonds and currants and stir together and heat through for another 5 minutes.
Season with salt and pepper and serve.
by Julianne De Witt | Mar 8, 2019 | Soups & Stews
Skipping the barley and adding cauliflower rice at the end of the cooking time adds texture to this delicious soup without the added carbs.
Low Carb Beef "Barley" Soup
This recipe also works really well with leftover roast beef, just skip ahead to step 4.
Servings: 4
- 2 tbsp plus 2 tsp olive oil
- 1 large onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 3 cups stewing beef
- 3 cloves garlic minced
- ¼ cup white wine
- 2 bay leaves
- 6 cups good quality beef stock
- 2 tsp dried thyme
- 1 ½ cups cauliflower rice
- Salt and Pepper to taste
Heat 2 tbsp olive oil in frying pan over medium/high heat. Add beef and and sear on all sides.
Take beef out of frying pan, place in a bowl and set aside.
Add wine to pan to deglaze scraping up the remaining bits of meat. Add this to large soup pot.
Add the remaining oil, carrots, celery, onion and garlic to frying pan and saute until cooked part way though. Add to soup pot.
Cut meat into smaller bite size pieces (2 cm) and add to pot.
Add beef broth, bay leaves, thyme. Bring to a boil then simmer for 30 minutes.
Add cauliflower rice and salt and pepper and simmer for an additional 15 minutes.
by Julianne De Witt | Mar 8, 2019 | Soups & Stews
For this soup I use Japanese shirataki noodles. These noodles are made from the konjac yam and are very low in carbs and calories but full of healthy fibre. The word “shirataki” means white waterfall, referring to the appearance of these noodles. Don’t be turned off by the smell when you open the package, you just need to rinse them thoroughly before using. This recipe is super satisfying, delicious and filling! Comfort food at its best!
Amazing Low Carb Ramen
Servings: 2
- 4 oz extra firm tofu
- 3 tbsp soy sauce
- 3 tbsp sesame oil
- 3 tbsp seasoned rice vinegar
- 3 cups good quality stock veggie or chicken
- 2 carrots peeled and sliced
- 1 cup broccoli florets
- 4 mushrooms sliced
- 5 green onions diced
- 6 prawns
- 1-400 g package shirataki noodles rinsed thoroughly
- 1 hard boiled egg sliced in half
- Spike seasoning or salt and pepper to taste
- 1/2 cup kimchi optional
Marinate 4 oz tofu in soy, rice vinegar and sesame oil for 30 mins then grill and set aside.
Add stock, sliced carrots, broccoli, sliced mushrooms, prawns, sliced green onion and shirataki noodles to saucepan.
Bring to a boil then reduce to simmer (15 minutes).
Add evenly to 2 large bowls and top with tofu, hard boiled egg, some kimchi and season with Spike.
Feel free to modify this recipe by adding any veggies or protein that you have on hand. The sky's the limit!
by Julianne De Witt | Mar 8, 2019 | Mains
My low carb take on Spaghetti Quattro, a favourite dish of mine. Ground chicken and black beans in a light spicy tomato sauce over shirataki noodles. Delish!
Shirataki Noodles with Chicken and Black Beans
Servings: 2
- 1 lb ground chicken thighs
- ½ cup olive oil
- 1/3 cup chopped fresh parsley
- 4 large cloves garlic minced
- 1 tsp red pepper flakes
- 1 cup cooked black beans small can drained and rinsed
- 1 cup tomato sauce
- Salt and pepper to taste
- 4 cups tofu shirataki noodles drained and rinsed well
- Grated parmesan
Brown ground chicken in saucepan with a little olive oil or cooking spray, making sure to chop up chicken into small pieces. Cook through then set aside.
In a clean pan place olive oil on medium heat, add parsley and cook for a couple of minutes until crispy.
Add garlic and red pepper flakes and cook for another minute.
Add black beans, tomato sauce and cooked chicken and season with salt and pepper to taste. Stir and cook for several minutes.
In a saucepan cook tofu noodles as per directions on package.
Add noodles to sauce.
Top with a liberal amount of parmesan cheese and enjoy!
by Julianne De Witt | Mar 7, 2019 | Soups & Stews
This hearty, satisfying soup is a great way to use up that leftover roast ham.
Leftover Roast Ham and Red Lentil Soup
Servings: 4
- 1 ham bone
- 8 cups water
- 1 tbsp olive oil
- 1 onion diced
- 2 carrots peeled and diced
- 2 stalks of celery diced
- ½ cup red lentils
- 2 bay leaves
- 1 tsp salt
- ½ tsp pepper
- 1 tsp thyme
- 2 cups diced ham
- 1 ½ cups chopped kale
Place ham bone in soup pot with water. Bring to a boil then simmer for 30 minutes.
Saute onion, carrots and celery with the olive oil in a frying pan.
Remove ham bone from soup pot. Add the sautéed vegetables.
Add the remaining ingredients (minus the kale). Simmer for 30 minutes.
Add kale and simmer for an additional 15 minutes.
Adjust seasoning as desired.
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