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Monthly Archives: September 2016

Gluten Free High Protein Low Carb Paleo Recipes

Devilled Egg Salad

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devilled-egg-salad

 

Okay, this is one of those recipes where I didn’t bother to get out the measuring devices. True confession, I was actually trying to make devilled eggs and got carried away with the yogurt. So here’s how you can whip up an easy salad for a hot summer night.

Ingredients

hard boiled eggs

yogurt, mayo, lemon juice, or lime juice

mustard

capers

dill, fresh or dried

garlic, powdered or minced fresh

cucumber

toasted pumpkin or sunflower seeds (optional)

Instructions

Remove the yolks from the whites, placing the yolks in a small bowl and the whites on a cutting board. Add mustard, yogurt, dill, and garlic to the yolks and use a fork to mash everything together until smooth and the consistency of a creamy salad dressing.

Chop the egg whites and cucumber. Place in a salad bowl. Drizzle dressing over the salad, garnish with pumpkin seeds.

Oh, and I didn’t forget the salt and pepper, no salt and pepper needed for this one.

If you need some meat to make it a meal you can add, ham, bacon, or sausage.

Gluten Free High Protein Low Carb Paleo Recipes Vegetarian

Balsamic Mushrooms

Published by:

mushrooms

Serves 4 servings - 4 net carbs per serving

Balsamic Mushrooms

I sometimes double upon on this recipe so I can have them the next day over steak.

The carb count that Meal Planner Pro gives is not the net carb count. Be sure to use the net carb count I give in the serving size section.

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Ingredients

  • 1 teaspoon cooking oil or extra-virgin olive oil
  • 1 medium onion (about 2 ½-inches in diameter), peeled and sliced
  • 4 cups sliced mushrooms
  • 1 tablespoon balsamic vinegar
  • salt and pepper to taste

Instructions

Heat butter or oil over medium-high heat until hot. Add onions and a small pinch of pepper. Cook for 5 minutes, stirring occasionally. Add mushrooms and a small pinch of pepper. Continue cooking without stirring for two minutes. Add vinegar, stir and continue sautéing until vegetables are browned and the vinegar has caramelized, about four to five minutes.

Season to taste with salt and pepper. Don’t add salt while cooking or the vegetables won’t caramelize, they’ll steam as the salt releases their juices. Pile veggies on top of the steak.

Notes

Make Ahead: Make extra onions to use in sandwiches, or on top of a burger, a green salad ... Remove the extra onions before adding the mushrooms. Or, just go ahead and double up on the entire recipe as Balsamic Mushrooms are great on sandwiches, burgers, and salads.

http://theundiet.info/recipes/balsamic-mushrooms/
Calories
17 cal
Carbs
3 g
Protein
2 g


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