I was desperate for a crispy snack and the only thing I could find that had any potential were some oyster mushrooms I’d planned on using for a mushroom pate. Late night snack attack won and we were off to the drawing board.
I separated the frills from the stems and tossed everything with extra-virgin olive oil, garlic salt and black pepper, poured it out on a parchment lined baking sheet and baked it at 400 degrees F for about 30 minutes. I was amazed at how crispy and delish they were!
My favorite bowl meals consist of a grain with a protein or protein stand-in, garnished with three to six toppings. Sometimes I drizzle a sauce over the top, sometimes I don’t.
For this enchilada bowl I was experimenting with pre-cooked jack fruit in a pouch but you can make these enchilada bowls using chicken, turkey, or beef if that’s what you have on hand. Another item I was trying out was enchilada sauce in a pouch, however you can use canned enchilada sauce or make your own. I was also playing around with a mini slow-cooker I recently purchased, but you can simmer your jackfruit/chicken/turkey/beef and enchilada sauce in a saucepan. So let’s get started.
Continue reading
One of my favorite things about radishes are the greens. I wish I could buy the greens by the bagful as I actually like them better than the radishes themselves. And I LOVE radishes!
While looking for a low carb bread I first came across a low carb raw onion bread at Mother’s Market in Huntington Beach, California. It was delicious and EXPENSIVE. So the quest began to find a way to make it.
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)
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 ..
Serves 4 servings - 4 net carbs per serving
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.
Save Recipe
Ingredients
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.
I’m working on recipes for my three ingredient low carb cookbook coming out in a couple of months. I’m loving this mascarpone cheese spread with mascarpone cheese, juice from a jar of olives, and roasted garlic. Did you notice the slight purple tinge from the olive juice?
I’m giving you all a sneak peak at a recipe from the cookbook I’m working on. All recipes are low carb, most are gluten free, and everything is 3 ingredients (or less!)
This recipe makes 4 servings at 1 net carb per serving.
I like to use flavored oil when making this bread such as pumpkin oil, coconut oil, extra-virgin olive oil, walnut oil, roasted sesame seed oil – or you can use canola oil if you don’t want to add a particular flavor to the bread. Flax seed has a unique taste that not everybody loves at first bite. If you find that you don’t take to this bread, at first, try adding a flavored oil, herbs and spices to mask the flax seed taste until you get used to it.
I recommend buying whole flax seed and grinding it yourself in a coffee grinder or blender. Ground flaxseed goes rancid rather quickly and the only way I’ll buy it is if it’s stored in the refrigerated section of a store. If you can find golden flax seed, get that instead of regular flax seed. It has a lighter flavor. You can also use ground chia seed in place of all or part of the flax seed meal. Chia seed has zero flavor, and I prefer it to flax seed.
If you use whole eggs instead of egg whites, then break this bread into six servings to equal 1 carb per serving.
2 cups ground flax or chia seed
1 Tablespoon baking powder
1 teaspoon salt
1 serving liquid stevia or monk fruit
1 cup + ¼ cup egg whites
½ cup water
1/3 cup oil
Preheat oven to 350°F. Oil a baking sheet or use oiled parchment paper to line the baking sheet.
Mix dry Ingredients in a large bowl. Beat egg whites in a small bowl and then whisk in water and oil. Add wet Ingredients to dry Ingredients and mix well. Let the batter sit for several minutes until it thickens slightly. Don’t let it sit too long though or it will be too thick to spread out in the pan.
Pour batter onto the baking sheet and use a spatula to spread evenly in the pan. Bake for 20 minutes or until it springs back when you touch the top. Cool and cut into sandwich or cracker size pieces.
