I was craving a slice of apple pie but didn’t want to go through the whole mixing up a pie crust baking for an hour thing so instead I stirred up a pan of low-carb, sugar-free apple pie filling in just a few minutes. No measuring required!
For those of you who downloaded this recipe before June 30, 1999 take a look at this simplified version. It came about in the usual way – guests for dinner and no time to go shopping. Since I didn’t have any tofu or onions I made mashed “potatoes” without them and not only were they easier they tasted even better! I even received an e-mail the next day from one of my dinner guests who still couldn’t believe he hadn’t eaten “real” mashed potatoes. Yes, I couldn’t resist. I told.
Have you been drooling for a gluten-free pie crust that’s quick to make, doesn’t call for a mix of eighteen different flours and turns out perfect every time? Well, drool no more, it’s here. Actually you’ll probably start drooling all over again when you begin dreaming about the apple pies, pumpkin pies, quiches, and chicken-pot pies you’ll be making.
This salad is perfect for breakfast on a hot morning, a side dish for lunch or dinner, a picnic, a barbecue … It pairs well with fish, chicken, steak, or burgers. The recipe below is just a starting point. You can use any type of melon, play around with the ratio of melon to grapefruit and oranges and use an endless array of garnishes. If you don’t like grapefruit you can use pineapple or grapes instead.
I like to cook up big batches of taco meat and then use it throughout the week for easy breakfasts, lunches, and dinners. I even freeze it in king-size silicone ice cube trays for super easy meals on days when the fridge is empty, like the day we return from a long vacation. I love knowing I don’t have to plan ahead or stop at the grocery store on the way home from the airport so we can have an easy dinner when we get home.
Warning – this isn’t a gluten-free, Paleo, vegan, or low-carb recipe. It is a healthy recipe and a delicious way to cut down on gluten and carbs, but it’s not by any stretch of the imagination actually gluten-free or low-carb.
Below is an excerpt from my book, 14 Days ~ 14 Pounds: Low Carb Daily Plan with 140 Quick & Easy Recipes (Low Carb Daily Plan – High Protein: Menus with Recipes). You’ll notice that some items don’t conform to traditional low-carb choices, in the book I share the low-carb hacks for those.
If the thought of spending time in the kitchen making a hot meal on a hot night makes you want to dial for pizza delivery then check out these seven easy summer”recipes” for when it’s too hot too cook. I’ve put recipes in quotes because none of these recipes actually require a measuring device and they’re all endlessly variable. So here goes ..
This recipe makes four servings at a mere 3 net carbs per serving. For those UnDieters following a Paleo diet just substitute zoodles for the shiritaki pasta, or scramble up some eggs and top them with the sloppy joe sauce. I’ve also made cauliflower steaks and topped them with this sauce.
I love me a good tuna casserole and once I got off wheat based pasta that’s been one of the things I’ve missed. I’ve come up with several tuna casserole recipes which we’ve all enjoyed, but I wanted to have a go-to dish for those times when we were hankering for a tuna casserole but there wasn’t time or I didn’t have all the ingredients. This quick Pasta Nicoise does the trick. Bekki M – please don’t mention any comparisons to Slop on Glop on Rice in the Comments 🙂
Note: this recipe is not gluten-free, because of the flour used in the sauce. You can sub 3 tablespoons coconut flour + 3 tablespoons additional milk for the whole wheat flour.
This recipe makes 8 servings, mostly because we love leftover Pasta Nicoise. It’s like mac ‘n cheese that way, it just gets better with age. And just like mac ‘n cheese it’s best reheated in the oven so that you get to enjoy all the crusty browned bits. You don’t get that with a microwave.
4 packages shiritaki pasta – any shape
3 tablespoons butter
3 tablespoons extra-virgin olive oil
1 medium onion, diced or very thinly sliced
1/4 cup + 2 tablespoons white whole wheat flour
3 & 1/2 cups unsweetened plain nondairy milk (you can use dairy milk if you prefer)
1 teaspoon sea salt
1 teaspoon black pepper
2 cups freshly grated Parmesan cheese
10 ounces drained white tuna
2 cups frozen peas, thawed
Drain and rinse shirataki noodles, any shape that works for you. Place in a microwave safe bowl or medium sauce pan and cover with water. Liberally season with garlic salt. Bring to a boil, turn off heat and allow to sit until you’re ready to use them. I like to let the pasta sit in the salted water as long as possible.
When you’re ready, drain and rinse the pasta.
In a large skillet over medium-high heat melt the butter and olive oil together. Add the onion and cook until tender, about 5 minutes. Stir in flour and cook until the flour is slightly golden, about 2 minutes. Whisk in the milk and cook until the sauce is thickened, about 3 minutes. Stir in remaining ingredients. Add drained pasta, stir to combine. Leave on heat until hot. Remove from heat and serve.