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Gluten Free High Protein Low Carb Paleo Recipes Vegetarian

Balsamic Mushrooms

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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.

Nutrition

Calories

17 cal

Carbs

3 g

Protein

2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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http://theundiet.info/recipes/balsamic-mushrooms/

Gluten Free High Protein Low Carb Paleo Recipes

Parsley Shrimp

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Parsley Shrimp

I prefer to use pre-cooked frozen shrimp for my salads as it saves time and is less expensive than canned shrimp. If using frozen shrimp #. If using canned shrimp you’ll need 4 (4 ½ ounce) cans extra small shrimp.

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Ingredients

  • 2 cups (23 ounces) frozen, pre-cooked, extra-small shrimp
  • 1 hard-boiled egg, chopped
  • 1 (5-inch) stalk celery, chopped
  • 1 chopped green onion, both green and white portion
  • ¼ cup mayonnaise
  • 2 tablespoons chopped fresh parsley
  • salt and pepper to taste

Instructions

Toss all ingredients together. Taste and adjust seasoning, adding more mayo if needed. You can do this in the morning for a packed lunch.

Notes

Freebie: Shrimp dressed with oil, salt, and pepper. If you’re doing the Freebie and have flavored oil such as garlic olive oil, do it that way.

Variation: Substitute 2 cups cooked chopped chicken, flaked tuna, flaked salmon, or cooked chopped scallops for the shrimp. Use any fresh herb that you like such as dill, basil, cilantro, or sage.

Nutrition

Calories

80 cal

Fat

5 g

Carbs

1 g

Protein

7 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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http://theundiet.info/recipes/parsley-shrimp/

Gluten Free High Protein Low Carb Paleo Recipes

Farmers Scramble

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Farmers Scramble

Whenever I’m cooking up bacon for a meal, I like to just cook up the entire package on racks set over a baking sheet in the oven. Since it’s a zero-carb food, it’s great when I need a freebie for a meal or just for a quick snack.

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Ingredients

  • 1 tablespoon butter
  • 4 small mushrooms, sliced
  • ¼ cup crisply cooked and diced bacon
  • 1 large egg
  • ½ cup egg white
  • 1 tablespoon chopped parsley
  • 3 large eggs

Instructions

Melt ½ the butter in a small skillet over medium-high heat. When butter is melted add mushrooms and sauté without stirring until one side is lightly browned. Remove to plate.

Add remaining butter to the pan. When butter is melted, add egg whites. Stir in a small pinch of salt and black pepper. Stir until almost starting to set. Stir in green chili, mushrooms, and bacon.

When eggs are almost set, sprinkle cheddar cheese over top. Cover pan; turn off heat and let sit until cheese is melted.

Set the 3 large eggs in a small pan. Cover eggs with water and bring water to a boil. Turn off heat, leaving the pan on the burner. Cover and let sit for 20 minutes. Remove eggs from water and run under cold water to cool down enough to put them in the fridge. You can use these eggs for today's lunch and snack.

Notes

Make Ahead: Hard boil three eggs and set aside for today’s lunch and snack.

Freebie: Have some extra slices of bacon.

Variation: Use 1 cup fresh spinach or ¼ cup frozen, thawed and squeezed dry in place of the mushrooms. Use 1 tablespoon diced green chilies, roasted red bell pepper, fresh thyme, fresh oregano, or fresh sage in place of the parsley. Use chicken or steak in place of the bacon.

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http://theundiet.info/recipes/farmers-scramble/

Gluten Free High Protein Low Carb Recipes

One Carb Snack – Brie Bites

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One Carb Snacks: Brie Bites

If you're making this for yourself to have on hand for a low carb snack, this recipe is four servings and is one carb per serving. It reheats easily in the microwave, but I like these cold straight from the fridge. Yes - really.

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Ingredients

  • 1 cup Brie or mozzarella cheese
  • 1 pound ground meat, beef, pork, chicken or turkey
  • 1 tablespoon low-carb ketchup
  • salt and black pepper to taste

Instructions

Mix meat, ketchup and a large pinch each of salt and black pepper. Divide meat into four pieces. Roll each piece into a ball. Poke hole into the meatball and place one tablespoon of Brie into the hole. Carefully close the meat around the Brie. Repeat until you have four cheese stuffed meatballs.

Cook the meatballs in a pan over medium-high heat for 15 minutes.

Slice one open to be sure the meat is no longer pink. If it is pink, then put the sliced meatball back in the pan and continue cooking for 3 to 6 minutes.

Or bake meatballs in a 350°F oven for 20 minutes. Check and turn once or twice. After 20 minutes, remove pan from oven, cut one meatball open to make sure meat is no longer pink. If it’s pink, then return the pan to the oven for 5 or 10 minutes.

Notes

Nutrition

Calories

84 cal

Fat

5 g

Carbs

1 g

Protein

8 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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http://theundiet.info/recipes/one-carb-snacks-brie-bites/

Gluten Free Low Calorie Paleo Recipes Starches Vegan Vegetarian

Glazed Root Vegetables

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healthy vegetable recipe
This was a lazy cooking day. I was actually surprised that this dish turned out as well as it did. I don’t know why I’m still surprised that extremely simple recipes turn out to be my faves. I guess after years of cooking “five star” meals it’s hard to set aside the idea that you need tons of ingredients and even more time to create something extraordinary.  While I used carrots and jicama for this dish, this works well with any winter squash. Try it with sweet potatoes, butternut squash, or acorn squash.
Cut vegetables into chunks, or sticks.

Heat 1 tablespoon cooking oil over medium heat. When oil is hot, place vegetables in pan and lightly salt them. If you use sea salt you can thank me later. Saute for three to five minutes until the veggies just start to get tender. Stir them occasionally. In a small dish mix a scant one tablespoon coconut sugar or honey, two tablespoons water, or juice, or broth, one teaspoon seasoning from the list below. Cook and stir until veggies are glazed and just barely tender.

Seasoning:

Cumin
Ginger
Curry
Hot sauce
Cayenne
Crushed peppers
$$$avers Dessert Gluten Free Low Carb Paleo Recipes

Three Ingredient Super-Healthy Chocolates

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healthy chocolate recipe

Virgin run of my new silicone heart mold.

I love, love, love this recipe is. I love how the basic recipe is only 3 ingredients and really doesn’t need anything else to achieve melt in your mouth deliciousness. I love that you can add all kinds of things to change it up. I love that you basically melt and stir and you’re done. So get out your microwave safe bowl and get to it.

Ingredients

1 cup coconut butter (this is the whole coconut pulverized, don’t use coconut oil or the resulting chocolate will melt in your hands)

1 cup cocoa powder

1/2 cup honey

Instructions

Melt the coconut butter in the microwave or in a double boiler. Stir in the cocoa powder and honey. Pour into molds or onto parchment paper. Leave out to set or speed up the process by putting in the fridge.

When chocolate has set unmold or cut into squares. Store in fridge.

Variations

Stir 1 teaspoon vanilla extract, almond extract, mint extract, coconut extract, or orange extract into he chocolate mixture.

Stir 1/4 teaspoon cayenne pepper into the chocolate mixture.

Add 1 tablespoon green powder, maca powder, or mesquite powder to the chocolate mixture. These ingredients won’t enhance the flavor but they’ll add tons of healthiness to your candy 🙂

Cut the honey in half for a more bittersweet chocolate.

Use cocoa butter in place of the coconut butter.

Sprinkle large flakes of sea salt over the chocolate after pouring it into the mold or onto parchment.

Break up whole wheat pretzels and scatter over the chocolate after pouring into the mold.

There’s tons more that you can add to this recipe but I’m drawing the line here because I’m going to head to the kitchen to make another batch to bring to tomorrow’s beach picnic.

Just a note – I’ve been experimenting with this recipe and so far creamed honey tastes the best, although regular honey works fine. Maple syrup does not work – AT ALL. I’m working with adding peanut butter to see if it sets up. So much fun working with healthy candy recipes. It feels (slightly) virtuous eating candy made with good ingredients.