High Protein/Lo Carbers...Recipes and info

[Jesse]

Here's a quick lo carb, low calorie coconut sauce that is yummy spooned over broiled or baked fish.

Ingredients:
1/4 cup of Leeks- cut into half moons. (Slice down the middle lengthwise, then make thin slices across)
1 cup of lite or regular coconut milk
Salt and pepper
1 Lime- cut into wedges

Instructions:

Heat 1 tablespoon oil in skillet over medium heat.

Stir leeks in and cook for about 1 minute, stir constantly

Add 1 cup of coconut milk,(You can use lite or regular, lite will have less calories & carbs) increase heat to medium-high until simmer, then reduce heat to medium-low until the sauce is reduced to 3/4 cup, about 5 or 6 minutes depending on your stove.

S&P to taste. Spoon on top of broiled/baked fish* and serve with a lime wedge if desired.

*Also really good with grilled butterflied shrimp

[Orema]

Mushroom-Spinach Soup With Middle Eastern Spices



INGREDIENTS
6 tablespoons unsalted butter or extra-virgin olive oil
1 ¼ pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
½ pound shallots, finely diced
1 tablespoon tomato paste
2 teaspoons chopped fresh thyme leaves
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
¾ teaspoon ground cinnamon
Pinch ground allspice
2 ½ teaspoons kosher salt, more to taste
1 teaspoon black pepper
5 ounces baby spinach
Fresh lime juice, to taste
Plain yogurt, for serving (optional)

PREPARATION
Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.

Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.

Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
______________
Nutritional Information
162 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 4 grams protein; 30 milligrams cholesterol; 894 milligrams sodium

[Jesse]

I usually make something really similar to this "Magic Green Sauce" once or twice a month and use it on salad, chicken, as a dip with sliced raw veggies, or what have you.

My version adds:
Cayenne (Good for your heart, blood and all sorts of things) in place of the jalapeno
Home-sprouted broccoli sprouts
More water when using as a dressing for salads
And I've never added the pistachios but may give that a try next time around.

Serving size is 1/4 cup and has less than 5 carbs and that's with the pistachios.

Anywho, it is really good and good for you!

[*Anya*]

Great website I found called Low Carb Yum. Great Recipes ffor side dishes, desserts, breads, etc.

Haven't tried any yet but I will:


http://lowcarbyum.com/recipes/

[Angeltoes]

I eat a lot of good carbs (like quinoa) because they contain essential nutrients. Maybe this has been discussed, but if we just look at the grams per serving, then foods like quinoa or chickpeas area bit high in carbs, but the effect on blood sugar is balanced by the fact that the carbs come primarily from dietary fiber.

Since I'm vegan so I need to get the calories somewhere and I eat a lot of carbs. But good carbs don't make me gain weight. I gain weight from either wheat-based products or products that contain added sugar. Here are some good sources of protein and calcium that don't come from animal products:



In a lot of dishes you can replace the bread with lettuce to lower the carbs. Maybe I should do this more often.

[Jesse]

Hi Angeltoes,

While I appreciate and respect that your lifestyle food choice is Vegan, which includes a lot of good carbs, this thread is intended for sharing information, recipes etc. for those who have more of a Paleo [gluten free] lifestyle when it comes to food choices. We choose to limit carbs, while consuming high protein, (including animal products) along with a high level of healthy fats.

I found the link to a healthy vegan thread here on the Planet that seems like it is more in line with your eating habits than this thread is. Hopefully it will be of help to you in your search. I am pretty sure there is another Vegan thread floating around as well, I just couldn't locate it.

http://www.butchfemmeplanet.com/foru...ead.php?t=4500

Originally Posted by Angeltoes

I eat a lot of good carbs (like quinoa) because they contain essential nutrients. Maybe this has been discussed, but if we just look at the grams per serving, then foods like quinoa or chickpeas area bit high in carbs, but the effect on blood sugar is balanced by the fact that the carbs come primarily from dietary fiber.

Since I'm vegan so I need to get the calories somewhere and I eat a lot of carbs. But good carbs don't make me gain weight. I gain weight from either wheat-based products or products that contain added sugar. Here are some good sources of protein and calcium that don't come from animal products:



In a lot of dishes you can replace the bread with lettuce to lower the carbs. Maybe I should do this more often.

[Angeltoes]

That's absolutely fine. I did include a low carb, high protein example. Also, vegan does not mean one must consume a lot of carbs good or otherwise. I mentioned what I do, specifically. AND, I said, perhaps I should modify my diet by consuming less carbs hence the reason I posted a low-carb alternative. You're telling me that I should not post here if I'm vegan despite the fact that at no point did I suggest becoming vegan? I posted high protein alternatives to animal-based protein. I'm not sure why you find that offensive. It looks to me like you misunderstood my comment, completely. I mean, you can expect people to follow the theme of a thread, but you can't exactly control every word you happen to disagree with.

[Sweet Bliss]

Jesse, why the leeks? Couldn't we just make it without the S&P? I don't cook with either. I have recently discovered Himalayan salt, it is doing fabulous things for my health!! Has put an end to my diabetic neuropathy in my feet, such a blessing. I'm hoping with enough time I will begin to heal my heart. I might add H Salt to this recipe, but pepper is not even in my kitchen. LoL....

Oh, and you mentioned a long time ago that you were able to buy virgin coconut oil in 5 Gallon bucket? Could you share that with us? I use it for everything..... Every little thing. It is healing the skin on my cats where the fleas have eaten them up and left sores and scabs, cured a nasty spider bite on my hip, helping me lose fat, stopping my false appetite, and more.

Thank you by the way for this thread, I've learned so much and benefited from all the tips and suggestions, and I share them with all my friends and people I meet along the way.... Namaste'

Originally Posted by Jesse

Here's a quick lo carb, low calorie coconut sauce that is yummy spooned over broiled or baked fish.

Ingredients:
1/4 cup of Leeks- cut into half moons. (Slice down the middle lengthwise, then make thin slices across)
1 cup of lite or regular coconut milk
Salt and pepper
1 Lime- cut into wedges

Instructions:

Heat 1 tablespoon oil in skillet over medium heat.

Stir leeks in and cook for about 1 minute, stir constantly

Add 1 cup of coconut milk,(You can use lite or regular, lite will have less calories & carbs) increase heat to medium-high until simmer, then reduce heat to medium-low until the sauce is reduced to 3/4 cup, about 5 or 6 minutes depending on your stove.

S&P to taste. Spoon on top of broiled/baked fish* and serve with a lime wedge if desired.

*Also really good with grilled butterflied shrimp

[Jesse]

Sweet Bliss,

I am not the original creator of the recipe, but can say that to me leeks add a nice taste with the coconut milk & lime. I would assume the recipe could be made just as well without using the leek, try it and see what works best for you. As for S&P, again, it is what was in the original recipe that I got from a paleo friend of mine. Lol! I add cayenne to mine because I like it better with the lime and prefer it's anti-inflammatory health benefits. Again, adjust as you see fit.

I do not buy coconut oil in 5 gallon buckets because it would likely go rancid before I would personally use that amount, seeing as it is just me and Sadie here. I buy mine online and make sure it is organic cold pressed. I buy from a couple of different places depending on price and stock. I know there are places that do carry it in bulk.

I am glad that you are finding stuff here that benefits you.

Jesse

Originally Posted by Sweet Bliss

Jesse, why the leeks? Couldn't we just make it without the S&P? I don't cook with either. I have recently discovered Himalayan salt, it is doing fabulous things for my health!! Has put an end to my diabetic neuropathy in my feet, such a blessing. I'm hoping with enough time I will begin to heal my heart. I might add H Salt to this recipe, but pepper is not even in my kitchen. LoL....

Oh, and you mentioned a long time ago that you were able to buy virgin coconut oil in 5 Gallon bucket? Could you share that with us? I use it for everything..... Every little thing. It is healing the skin on my cats where the fleas have eaten them up and left sores and scabs, cured a nasty spider bite on my hip, helping me lose fat, stopping my false appetite, and more.

Thank you by the way for this thread, I've learned so much and benefited from all the tips and suggestions, and I share them with all my friends and people I meet along the way.... Namaste'

[Jesse]

Indian Spiced Ghee

Author: Katja from Savory Lotus

Ingredients:

1 and ½ cup ghee (make at home or buy here)
2 tsp mustard seed
2 tsp cumin seed
4 tsp turmeric
2 tsp coriander powder
½ tsp cumin powder
1 tsp ginger powder
½ tsp cinnamon powder
3 tsp fennel seeds
5 whole cardamom pods, crushed

Directions:

1. Gently heat ¼ cup ghee in a heavy bottom pan on MEDIUM LOW.
2. Once melted, add mustard and cumin seeds and turn down heat to LOW. Allow to cook for 3­5 minutes, stirring once in a while.
3. Meanwhile place rest of spices in a small bowl.
4. Add spice mix to pot and continue to cook on LOW for 2­5 minutes, stirring occasionally. The spices will become fragrant.
5. Pour in the rest of the ghee and allow to warm on LOW for 20 minutes, uncovered. Be sure that it is very LOW.
The ghee should not bubble in any way. The low heat is just to help the spices infuse.
6. Remove from heat and allow to cool for 30 minutes.
7. Strain with a fine mesh strainer into a glass jar. Enjoy!

Recipe by Savory Lotus at: http://www.savorylotus.com/indian­spiced­ghee/

[Jesse]

http://www.savorylotus.com/paleo-blueberry-lemon-bread/

[Jesse]

This Paleo pizza crust sounds pretty good. I may make the dough and see how it turns out so I thought I would share it here.

http://www.primallyinspired.com/grai...a-crust-paleo/

[Jesse]

Just in time for Easter, a deviled egg recipe using cultured sour cream or organic yogurt instead of mayo that actually tastes good! I prefer it with the yogurt, mostly because I usually have some in the fridge.

Here's the recipe as copied from the website:


Deviled Eggs Sans Mayonnaise

Recipe type: Appetizer, Snack- Prep time: 5 mins - Cook time: 20 mins
Total time: 25 mins

Ingredients:
6 pastured eggs, hard boiled
A scant ¼ cup of cultured sour cream or whole organic yogurt
2 tablespoons bacon fat
1 teaspoon raw apple cider vinegar
1 teaspoon dijon mustard
½ teaspoon sea salt
½ teaspoon garlic powder
¼ teaspoon chipotle chili powder
Fresh or dried parsley to taste
Cracked black pepper to taste

Instructions
1. Place 6 eggs in a pot with enough cold water to cover by at least an inch or two.
2. Place on stove and bring to a boil.
3. Once boiling remove from heat and place a lid on the pot and let sit for 12 minutes (be sure to use your kitchen
timer.)
4. For the next step, you can either remove the eggs with a slotted spoon and place in an ice bath. Or, simple
place the pot in the sink and run cold water in the pot until it is cool, adding some ice once the water is no
longer warm.
5. Let the eggs sit for a few minutes to cool, and then go ahead and peel them.
6. Slice the eggs in half and scoop out the cooked yolks placing them into a small mixing bowl.
7. Stir in the remaining ingredients. Taste the mixture to see if you want a bit more spice or salt, it takes a few minutes before the flavors meld.
8. Scoop the filling into each egg and serve.
9. Additionally, the mixture can be kept in a lidded bowl separate from the eggs until you are ready to serve if you like, especially if you need to transport the eggs to a picnic or a party.

Recipe by Divine Health at http://divinehealthfromtheinsideout....ns­mayonnaise/

[Sweet Bliss]

Hey, about the starchy carb cravings, I have found out that my magnesium levels are extremely low, and it's the low Mag levels that cause my cravings, so I have investigated the Natural salt remedy.

I have gotten amazing results. My Diabetic Neuropathy is GONE. The constant pain all over my body is GONE. The aching and stiffness is
GONE.

I highly recommend watching this video, take good notes!!!


https://youtu.be/8xweziIaUMo

[*Anya*]

I found a couple of "peanut butter" cookies recipes and no, peanut butter is not Paleo but these look like super alternatives.

Anyone else have good cookie recipes you have tried?

Paleo Peanut Butter Cookies
Author: Misty
Recipe type: DessertCuisine: American
Prep time: 35 minsCook time: 10 mins Total time: 45 mins
Serves: 4

Ingredients
1 cup almond butter
⅓ cup honey
¼ cup palm sugar
3 tablespoons coconut flour
1 egg
½ teaspoon baking soda

Instructions
In a bowl combine almond butter, honey, egg, and baking soda
Add palm sugar and coconut flour and mix well
Refrigerate dough for 30 minutes
Preheat oven to 350 degrees

Drop spoon size amount of dough onto greased or parchment lined cookie sheet, flatten slightly with a fork
Bake for 8-10 minutes or until edges just start getting dark

http://www.familypaleomealplans.com/...utter-cookies/

Where does Palm sugar come from?

As the name implies, palm sugar comes from palm trees. While this type of sugar was originally made from the Palmyra palm – also known as the date palm or sugar date palm – it is now made from the nipa palm and the Arenga pinnata (sugar palm) as well. This type of sugar is made from sap collected by making slits in the stem of the palm tree. The collected sap is then boiled until it is thickened. A similar product can also be made from coconut palms and is generally referred to as coconut palm sugar. The difference is that coconut palm sugar is derived from the flower buds of the coconut palm whereas traditional palm sugar is collected from the tree itself.

http://www.primalpal.net/paleo-recip...-Do-You-Use-It


Paleo Almond Butter Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Yield: 18 Cookies

This is a wonderful nut cookie recipe base - experiment with different nut butters and Paleo-friendly add-ins, like chocolate chips from Navitas Naturals Cacao Nibs, coconut shreds, chopped nuts, etc.

Ingredients

1 cup natural almond butter
3/4 cup coconut palm sugar
1 large egg, lightly beaten
1.5 teaspoons pure vanilla extract
Coarse sea salt

Instructions

Preheat oven to 350 degrees F.

Line baking sheet with parchment paper or use a Silpat mat.
In a medium bowl, mix all the ingredients except the coarse sea salt, until well combined.
Spoon 1 tablespoon of mixture about 1 inch apart onto parchment-lined baking sheets.
Flatten the mounds with a fork and make a crosshatch (or other) pattern on the cookies.
Sprinkle coarse salt on top of the cookies.
Bake about 10 minutes or until golden around edges, switching the position of the pans halfway thorough baking.
Transfer freshly-baked cookies to a cooling rack and let rest.


Adapted from Flourless Peanut Butter Cookies Recipe, courtesy of Claire Robinson

http://paleocookiest.com/2012/paleo-...utter-cookies/