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?
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.
- 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
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.
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.
I’ll repeat that, do you want a free low-carb cookbook? I’m looking for a few super-heroes. In other words, beta-readers who are willing to provide feedback for a cookbook on low carb eating. The bonus is that you get the book for free in whatever format you desire, oh and my profound respect and thanks 🙂
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’ll add a pic of the finished dish a bit later but after I posted this teaser on Instagram so many of you have been asking for the recipe that I wanted to get it up here for you all.
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.
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.
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
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.
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.
I wanted to share with you all another super easy shirataki recipe. I like to make up several packages of the pasta all the way through the boiling stage and then let the pasta sit in the salted water for as long as possible. Then I’ll drain and rinse the whole pot, setting aside what I need for tonight’s meal and putting the rest in the fridge for quick dinners later in the week.
Drain and rinse two or more packages of 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. Top with:
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon zest
2 tablespoons smashed or chopped capers
2 tablespoons chopped fresh flat leaf parsley (optional)
1/4 cup fresh lemon juice
3/4 cup freshly grated or shredded Parmesan
sea salt and black pepper to taste
Toss, taste, adjust and enjoy 🙂