Browsing Category: breakfast/brunch/luncheon

Thirty-Second Quick Caesar Salad

quick-caesar-500
quick Caesar salad

This is the perfect lunch or snack for when you have no time, or when you need to make up for yesterday’s pig-out on carbs.

Take a heart-of-romaine leaf, spread it with your favorite sugar-free Caesar dressing (I like Caesar Caesar, by Litehouse; better yet, my homemade Caesar dressing, if I’ve got it on hand), layer on a few slices of smoked turkey, and sprinkle with grated Parmesan. One or two makes a great snack, several make lunch.

Of course, you could substitute your favorite Ranch or other thick, sugar-free dressing, and your favorite deli meat, or chopped hard-boiled eggs if you want to go vegetarian.

How’s that for a quick Caesar salad? ¬†ūüôā
You might also like:
Orange-cranberry chicken salad
Chicken club salad with creamy balsamic vinaigrette
Ginger-peanut dressing

Zoodles with peanut sauce (Paleo-friendly options)

zucchini noodles with peanut sauce
The great thing about this Asian-inspired peanut sauce is that¬†everything you need to make it is stuff you usually have in the pantry. And you can, of course, use it on your favorite pasta — either traditional wheat, or your favorite gluten-free brand.

(Did you know cooking wheat pasta ahead of time, cooling it in the fridge, then reheating it lowers the glycemic effect on your blood sugar?)

But for a more nutrient-dense and grain-free option, consider zucchini noodles.

I use zucchini and summer squash as a low-carb, real-food alternative to pasta any time I’m craving spaghetti, or want something noodle-y in my soup. (And as an alternative to pizza crust.)

Like most Americans, I’m accustomed to and usually prefer pasta that’s been cooked till it’s uniformly soft. But al dente means “to the tooth,” and requires pulling the pasta out when the outside is soft but the inside still has a bit of resistance when you bite into it.¬†And if you throw the zucchini noodles in the pasta sauce to heat through for just the last two or three minutes, you get a texture very much like al dente pasta.

You can also make this sauce Paleo-friendly by using almond butter, sunflower seed butter, or another nut or seed butter in place of the peanut butter.

The original recipe is¬†from Kitchen Confidante. Here’s my variation:

Asian-inspired peanut sauce

1 serving; scale up as necessary

 

a drizzle of coconut oil

1 T. finely diced onion

1/2 cup peanut butter OR other nut or seed butter

1 Tblsp soy sauce OR tamari sauce OR coconut aminos

3 Tblsp rice vinegar OR lime juice

2 tsp sesame oil

1/2 tsp minced garlic (or more)

1/2 tsp honey

pinch of ground ginger

At least 1/4 cup chicken stock, add 1-2 more Tablespoons depending on texture

optional: Sriracha or red pepper flakes to taste

optional: 2 – 4 oz. cooked meat of your choice; chicken, pork, or shrimp

 

Heat the coconut oil in a small saucepan or frying pan. Saute the onions till translucent. Add all the other ingredients except for meat, using just the first 1/4 cup of stock. Stir till well combined and heated through. Add stock a tablespoon at a time till you get the desired consistency. Add the meat and cook till heated through.

Taste, and adjust seasoning if necessary. Stir in the noodles till heated through.

(This dish could easily be made vegetarian by using tofu or some type of pea or bean for the protein, and using vegetable stock in place of the chicken stock.)

Try this soon: it’s¬†quick, easy and delish!

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Get a zoodle maker at Amazon (uses my affiliate code):

Image by Kitchen Confidante

Pumpkin pecan muffins – low carb, gluten-free, sugar-free!

pumpkin-muffin

Crumbly muffins, hot out of the oven, fragrant with cinnamon… These pumpkin pecan muffins are so good, my kids gobbled them up, even when they were at their pickiest stage. Probably because I never mentioned to the munchkins that these muffins are low carb and sugar-free!

This recipe is adapted from a recipe in Eating Stella Style — Low Carb Recipes for Healthy Living.
(Note/update 2016: I’m working on a Splenda-free, real-food version, but I still think these would be okay as an occasional treat, unless you have known issues with Splenda.)

Pumpkin Pecan Muffins

Makes 12 muffins
3 cups almond flour
1 can canned pumpkin (NOT pie filling)
2 T. wheat bran (or ground flaxseed, or omit, to make it gluten free)
1 T. pumpkin pie spice*
2 t. baking powder
2 t. baking soda
6 large eggs (corrected 5/17/13; previously listed as 3)
1 1/2 c. cup-for-cup Splenda (or sweetener of your choice)
2 t. vanilla extract
1/4 t. salt
1 cup chopped pecans
Preheat oven to 350 F. Line a 12-muffin tin with paper liners, and spray the inside of the liners with no-stick spray.
Stir all the ingredients until well blended. Fill the prepared muffin cups about 2/3 full. Bake for 20 to 25 minutes, until a toothpick inserted in the middle comes out pretty much clean.
Let muffins cool for 5-10 minutes. Serve warm or at room temp. (Warm with butter – YUM!) Refrigerate any leftovers.

If there are any. Which there won’t be! ¬†ūüôā

* If you don’t have pumpkin pie spice mix on hand, you can use this recipe. But you’ll need to make a little more than the recipe calls for.

Nutrition info, from myfitnesspal.com; great carb-to-protein ratio!…

Nutrition Facts
Servings 12.0
Amount Per Serving
Calories 295
% Daily Value *
Total Fat 24 g 36 %
Saturated Fat 2 g 12 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 123 mg 41 %
Sodium 375 mg 16 %
Potassium 80 mg 2 %
Total Carbohydrate 14 g 5 %
Dietary Fiber 6 g 23 %
Sugars 3 g
Protein 11 g 22 %
Vitamin A 90 %
Vitamin C 1 %
Calcium 15 %
Iron 12 %