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Comments: I am not eating fruit right now because I do not want to use it as a replacement for sugar because my cravings may return.  I will eventually add fruit back into my diet, but until then I wanted a great replacement.  Zucchini is the perfect replacement because it is a blank canvas for flavors.  Since I am completing the Whole30 Program I left out sweetener, but I would recommend adding some sweetener and a little vanilla for a more apple like taste.  Apples can also be used if you can eat apples on your current meal plan.  For the Chicken Sausage I used the seasonings from my Homemade Sausage (minus the cayenne for nightshade free) and added it to ground chicken.  I formed the chicken into patties and cooked them in a skillet.  I took the Prosciutto Wrapped Cucumber as a Whole30 appetizer for a party.  Just make sure to peel and remove the seeds before wrapping half a slice of prosciutto (Check the label for no added ingredients.  I used Applegate Farms) around each slice of cucumber.

 Enjoy!

~Karen 

 

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Cucumber Slaw:
2 medium cucumbers, seeds removed and grated
2 Tbsp shredded carrot
2 Tbsp homemade mayonnaise
1 tsp Dijon mustard
Juice of 1/2 a lemon
1/2 tsp celery seed
1/2 tsp onion powder
1/4 tsp salt and pepper

Grill the patties for 5-7 minutes on one side. Flip the burger over and brush with additional buffalo sauce. Cook for another 5 mins or until cooked through.

Serve the burger on a lettuce leaf and top with Cucumber Slaw (to make the slaw combine all the ingredients in a bowl).

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My latest cooking adventure was Low Carb Italian Style “Pasta” Salad.  Now that it is summer time I’ve been making a lot of salad recipes.  Most of my salad recipes contain mayonnaise, which isn’t good if the salad is going to be left outside for a long time.  I decided to come up with a delicious salad recipe that 1) replaced the old carb heavy pasta salad and 2) did not contain mayo.  The result was a flavorful Italian style pasta salad.

I used the following ingredients for Low Carb Italian Style “Pasta” Salad:

2 medium cucumbers (peeled, seeded, and diced)

2 cups chopped cauliflower (steamed or raw)

1 green onion (just the green part) finely chopped

1/4 cup green olives, halved

1/2 cup grape tomatoes, halved or quartered 

2 Tbsp chopped roasted red pepper

2 Tbsp shredded carrots

16 slices of pepperoni, quartered

1 batch of Italian Dressing (recipe below)

2 Tbsp grated Parmesan cheese (optional)

Combine everything but the Italian Dressing and cheese in a large bowl.  Add the Italian Dressing and toss to coat (add as little or as much dressing as you prefer).  Add the Parmesan cheese, if desired. 

Italian Spice Mixture:
1 Tbsp dried oregano
1 Tbsp salt
1/2 Tbsp dried parsley
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
1/2 Tbsp granulated sugar substitute (I used Swerve)
1/2 tsp dried basil
1/2 tsp  dried thyme
1/2 tsp black pepper
1/4 tsp celery seed
1/4 tsp red pepper flakes

Combine the spices and use 2 Tbsp of the spice mixture in the Italian Dressing below.   (Makes about 1/4 cup of spice mixture)

Italian Dressing:
2 Tbsp of Italian Spice Mixture
2 Tbsp red wine vinegar
2 Tbsp apple cider vinegar
2 Tbsp water
1/2 cup extra virgin olive oil

Combine the spices, vinegar, and water.  Slowly add the oil as you whisk to combine.  

Net Carb Count*:

Italian Style “Pasta” Salad:  23 net carbs (for the entire recipe including the dressing-makes about five 1/2 cup servings)
Italian Dressing:  3 net carbs (per batch of Italian Dressing)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: This was a perfect summer side dish!  There was no cooking involved which was great because I didn’t have to heat up my house in this hot and humid weather.  Well, I did steam the cauliflower in the microwave because I’m not a fan of raw cauliflower, but it didn’t require using the stove or the oven.  Also, this recipe was a great replacement for the old pasta salad filled with carbs.  If you eat Dreamfields pasta, then this recipe would also work with that pasta.  The left over spice mixture can be used to make dressing for your next salad or add the spices to almond flour and use it as a breading mixture.  This pasta salad would be great for your Fourth of July BBQ because it doesn’t have any mayonnaise and will hold up well.  If you prefer a creamy Italian dressing and don’t mind the mayonnaise, you could add 1/4-1/2 cup of mayo to the dressing.  I marked this salad as dairy free because the parmesan cheese is optional.

 Enjoy!

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For the Hot Dog Relish, combine the pickles, roasted red peppers, and onion in a food processor or chopper and pulse until finely chopped.  Serve over grilled hot dogs (I used Applegate Farms grass fed, gluten free, beef hot dogs) or burgers.

For the Faux-tato Salad, bring a large pot of salted water to a boil.  Add the radishes and boil for 5-7 minutes or until fork tender.  Drain and place the drained radishes in a large bowl.

Add mayo, mustard, salt, pepper, and one of the eggs to a food processor or chopper and pulse until smooth.  Add the mixture to the radishes and stir to combine.  Chop the second egg into bite size pieces.  Next, incorporate the celery, green, onions, chopped egg, and bacon into the radish mixture.  Add any additional seasonings to taste.  Serve with your hot dogs or hamburgers topped with Hot Dog Relish.

Note:  I use Apple Gate Farm Grass Feed Beef Hotdogs.

Net Carb Count*:

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My latest cooking adventure was Low Carb Roasted Cauliflower and Asparagus Salad with Warm Bacon Dressing. Ever since I found out just how absolutely fabulous roasted cauliflower is I have been thinking of different ways I can use it in recipes.  I have making various salads a lot lately and I decided to combine by two favorite veggies (at the moment) into an epically delicious salad. 

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My latest cooking adventure was Low Carb Grilled Buffalo Shrimp. To say that I have been craving buffalo sauce lately is an understatement.  I have been putting in on everything (eggs, veggies, chicken wings, pancakes…..oh wait not pancakes, but you get the point).  I was making grilled shrimp one night and I thought that they would be perfect candidate for the buffalo sauce treatment.

Preheat the grill or grill pan over medium-high heat and oil as necessary to prevent sticking.

Combine the buffalo sauce and butter in a small saucepan.  Allow the butter to melt and the sauce to heat through.

Season the shrimp with salt and pepper and place on the grill.  Grill for 1-2 minutes on both sides or until the shrimp turn pink.  Place the shrimp in a large bowl and pour the buffalo sauce over the shrimp.  Toss to coat, making sure that all of the shrimp get covered with sauce.  Serve with celery or broccoli slaw (recipe below).

In a medium bowl, combine the mayonnaise, sweetener, lemon juice, salt, and pepper.  Add the broccoli slaw mix and stir to combine.  Add the bacon and stir to incorporate the bacon.  Taste and add additional seasoning as necessary.

Net Carb Count*:

Check out other Gluten or Allergy Free Recipes:

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