Tag Archives: zucchini

Recipe Round-up: Zucchini Pasta with Sausage and Roasted Garlic Sauce

I’m always looking for a good excuse to use my spiralizer.  Really, who needs an excuse?  Zucchini pasta is so fantastic!    If you’re dairy-free, this recipe will work for you.  Homemade yogurt, like we’ve mentioned before here, would also work great.  It’s also GAPS, Paleo, and SCD friendly.

 

http://empoweredsustenance.com/zucchini-pasta-with-sausage-and-roasted-garlic-sauce-2/

 

 

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Day 2: Creamy Vegetable Thai Red Coconut Curry

One of the most important things to do when you have to make a dietary switch is to not make it too complicated on yourself.  If you find yourself allergic or intolerant of nuts, you don’t need to go crazy finding nut substitutes.  If you are diagnosed celiac, you don’t need to go crazy finding wheat substitutes.  Just because I’m not eating meat, doesn’t mean I need to eat meat substitutes.  There’s a lot of veggie burgers that are loaded with junk, and I’m not willing to eat junk when I can easily eat the same delicious meals that I enjoy eating every day minus the meat.

For breakfast, I ate some delicious deviled eggs that I made a couple days ago.  I had this big mess making them and they were probably the ugliest looking deviled eggs, but the still tasted great.

Lunch was a recipe that someone posted on facebook a few days ago.  It was an amazing looking coconut curry.  Coconut milk (from the can, not those refrigerated cartons) is high on fat and can be the base of a great LCHF meal.  I switched out the sweet potato in the recipe and put in zucchini instead.  I also took out the red bell pepper because those don’t sit well in my tummy.  My grocery store didn’t have snow peas so I just used sugar snap peas.  I think I put about 2 tbsp of coconut oil into the recipe.

I did make one mistake when making the recipe… I added in cilantro.  It IS in the recipe, but I don’t like cilantro.  If you don’t like something in a recipe, don’t add it.  The rest of it was delicious!  I inputted my alterations into a calculator and it is 14% carbs, 81% fat, well within LCHF guidelines.  And it’s vegan, so this is a great dish to serve when you have guests with dietary restrictions.

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http://blog.williams-sonoma.com/get-inspiralized-meet-blogger-ali-maffucci/

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One Pan Shrimp Scampi with Zucchini Linguine

I hate washing dishes.  (Probably why I assigned my husband dish duty.)  Anyway, if you’re like me, you’re gonna love this dish, because you’re only gonna dirty one pot.  Pretty awesome.  That’s one of the perks of LCHF, no need for an extra pot to boil water and do all that nonsense!

A few notes before the recipe.  Sometimes shrimp scampi is made with wine.  I’m skipping that since wine is pretty much just sugar in a bottle.  I’m also using raw shrimp in my recipe, but feel free to use cooked shrimp.  You’ll just need to add the shrimp to the pan right as you start cooking the zucchini.

Let’s cook!

Shrimp Scampi with Zucchini Linguine

  • 3 T butter or ghee
  • 3 cloves of garlic, minced
  • The juice of one lemon
  • Zest of one lemon (obviously, the same lemon as above, duh)
  • 12-16  raw shrimp if cooking for one, thawed
  • 1 small zucchini if cooking for one
  • salt and pepper
  • red pepper

gheegarlic

First we start with ghee.  Put the ghee into the saute pan, and heat the pan on medium low.  When the pan gets up to temperature, add in the garlic.  Slowly stir the garlic around for 2 minutes until fragrant.  Add the shrimp into the pan.

spiralized zucchini

You’ve got about 2 minutes to spiralize the zucchini while the shrimp cooks on the first side.  Good thing that’s more than enough time.  Spiralize away, and pat yourself on the back for the thousandth time for owning a spiralizer.  (Don’t own one yet?  Go get one! Seriously!)

starting to turn pink

Above, you’ll see what the shrimp looks like when it needs to be flipped.  See, it’s sorta translucent on the top, but the tails are starting to turn pink.  when you flip them, they are gonna be pink on the other side.

all done

Right after you flip, immediately shove the shrimp off to one side, and throw the zucchini onto the other side of the pan.  Toss the zucchini a bit on the ghee to make sure it gets coated.  Put salt and pepper and red pepper over the contents of the pan.

After about 5 total minutes of cooking, or 2-3 minutes since you flipped the shrimp, everything should be done!  Take the pan off the heat.  Add the juice and zest to the pan, toss a few times to coat, and put on plate.

finished

Inhale!

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Spiralized Zucchini noodles

I had heard that you could get something called a Spiralizer and cut a zucchini into “spaghetti” noodles, and it would be so much like noodles that you wouldn’t miss the real thing.  Seemed bogus.  I adore zucchini, and I adore kitchen gadgets, so I bought one and gave it a try the other day.  If you google “Spiralizing” or “spiralizer” you will find all sorts of ideas, a lot of them from vegan or gluten free blogs, on how to use your new toy.  A great blog to check out is Inspiralized.

What can you cut?  Daikon, zucchini, kohlrabi, you can even cut up apples if you eat them occasionally as a treat.  The spiralizers do different shapes, not just noodle shapes.

I went simple for my first foray into spiralizing, and tried to recreated spaghetti and meatballs.  While my Boom Boom Meatballs were cooking and I had some homemade spaghetti sauce cooking in the crock pot (it was just crushed tomatoes, garlic, onion, spices, nothing fancy), I quick assembled, read the instructions for, and used the spiralizer.  Oh yeah, AND cooked the noodles.  All tate in 20 minutes it takes for the meatballs to cook.  No more stupid boiling water.  You just need a saute pan with a little olive oil or ghee in it and 3 minutes to get the zucchini to that al dente soft.  Got that?  Spiralize, saute, eat.  It was AMAZING.  I now understand why people love their spiralizers.

Do yourself a favor and wait until the price goes down to around 25 bucks though.  The link I have above (which, btw, I make no commission on) brings you right to the Amazon page, and if it is currently in the 30-40 range, don’t buy it yet!  Set yourself a price alert on camelcamelcamel.com for it to email you when it drops.  I love when my worlds of savings and food collide 🙂  Happy eating!  Please tell me if you end up getting a spiralizer, or if you already have one and love it!

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Zucchini almond muffins

This recipe comes straight from my mom (SuperMom?).  She has become the master low carb baker in the family.  I pretty much avoid making bready items, but when she visits and drops off goodies i’m sure not going to turn them down!  And if you’re like her and you’ve suddenly got a garden that is taken over with zucchini, this is a great way to use some up.

Zucchini Almond Muffins

  • cupcake pan
  • ice cream scoop (or some other big spoon)
  • hand mixer or stand mixer
  • 1/2 cup butter, melted
  • 1/2 cup coconut oil, melted (if not already liquid depending on room temperature)
  • 5 eggs
  • 1 1/2 cups granular splenda or stevia
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 3 cups almond flour
  • 5 tsp cinnamon
  • 3 cups zucchini, peeled and grated
  • 1 1/2 cups chopped walnuts (or other nut)

Preheat oven to 350 degrees. Spray cupcake pans with spray oil. Melt the butter in the microwave (and soften the coconut oil if needed) in a large mixing bowl. Add eggs, splenda/stevia, baking soda and baking powder, almond flour and cinnamon. Mix with  mixer until smooth. Add the grated zucchini and chopped nuts, and stir until well mixed. Use an ice cream scoop to fill each indent in the pan – helps to keep the portions even. Bake for approximately 25 minutes or until done. Remove them from the pan and cool on a rack – tastes best served warm.  Makes 30 muffins. Hint: tastes amazing with a pat of butter, jam, or drizzled with a bit of heavy cream.

 

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SuperHusband = Super Griller

I’ve gotten to enjoy several great meals the last few days cooked by SuperHusband.  He announced to me on Friday that he wants to do LCHF which I was pleasantly surprised at.  Most of his favorite foods contain carbs, so I was a little unsure of how the weekend would go.  Despite pushing through some keto flu symptoms, he’s been taking to LCHF like a champ.  He sure doesn’t lack for food possibilities, he is the master of the grill!

Saturday we had some awesome burgers with jalapenos and cheddar cheese.  SuperHusband isn’t big on veggies (yet), so we’ve been making some great salads.  Sunday, he made this GLORIOUS roast on the rotisserie attachment on the grill.  He can’t quite recall the seasonings that he put on, but he did say that they were “F-ing awesome” if that helps.

Not pictured: my neighbors laughing at my photographing my grill.

Also not pictured: cat trying to eat roast when we turned our backs for one frickin’ second.

At this point I was getting a little sick of salad, so I sauteed some parmesan coated zucchini in ghee in a pan until golden brown.  Hubby still doesn’t like it… more for me!

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Would you rather gnaw on a rice cake and a piece of toast.. orrrrrr….

Strip steak and parmesan zucchini sauteed in ghee

No competition.

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