High Protein/Lo Carbers...Recipes and info

Jesse · 11-02-2014, 12:58 AM

Sounds good Sweet Bliss, but would probably work better for this particular thread if the garbanzo bean flour is substituted with almond or coconut flour.
Half a cup of garbanzo bean flour is 53 grams of carbs, which is really high, especially for a low carb eating plan. As an example, most folks who eat Paleo/Primal i.e., high protein/low carbs, try to limit their daily intake of carbs to somewhere between 20 and 100. Most I know aim for around 30 or 40 as their daily max of carbs.

Sweet Bliss · 11-02-2014, 03:19 AM

Quote:

Originally Posted by Jesse

Sounds good Sweet Bliss, but would probably work better for this particular thread if the garbanzo bean flour is substituted with almond or coconut flour.
Half a cup of garbanzo bean flour is 53 grams of carbs, which is really high, especially for a low carb eating plan. As an example, most folks who eat Paleo/Primal i.e., high protein/low carbs, try to limit their daily intake of carbs to somewhere between 20 and 100. Most I know aim for around 30 or 40 as their daily max of carbs.

Thank you Jesse! Omg I had no idea! That is way too high. My diabetes would not be able to deal. Was thinking it would be low Cal vegan alternative for chicken. I would not go to all this trouble .... too lazy! Lol

ahk · 11-02-2014, 12:08 PM

These are awesome!!

MMMM.

Sweet Bliss · 11-02-2014, 12:19 PM

Found that recipe on Pinterest, went back to get link and could not find it...

Will look again. The original website had all kinds of good recipes. Geez I need a computer.

My apologies for sloppy post.

Jesse · 11-02-2014, 07:08 PM

I love using crushed pork rinds for things like that, but then I like pork rinds. Looks good.

Quote:

Originally Posted by ahk

These are awesome!!

MMMM.

Jesse · 11-02-2014, 07:38 PM

Seeing as it is now November with Thanksgiving right around the corner, I thought it would be fun for us to post some Thanksgiving recipes. The recipes can be entree, dinner, breads, dessert, etc., as long as they follow the principles of a Paleo/Primal eating plan which is High Protein/ Low Carbs and High Healthy Fats. Please feel free to share your own Paleo creations with us as well as those you've found in your searches.

Jesse · 11-02-2014, 08:05 PM

Rosemary Roasted Sweet Potatoes and Onions

Prep time- 15 mins/ Cook time- 30 mins/ Total time- 45 mins

Serves: 4-6

Ingredients

4 medium-sized sweet potatoes, peeled and cut into bite-sized pieces
1 large sweet onion, chopped into similarly sized pieces as potatoes
2-3 tablespoons olive oil
1 heaping tablespoon chopped fresh rosemary
Kosher salt
Freshly ground black pepper

Instructions

Preheat oven to 400 degrees. Combine potatoes and onion in a bowl. Add olive oil and toss to coat evenly. Sprinkle rosemary, salt and pepper on potato mixture and stir to combine.
Pour potato mixture on a cookie sheet and roast in the oven for 25-30 minutes, flipping potatoes and onions halfway through. Depending on the size of your potato and onion pieces, they may cook faster or slower. Keep an eye on them so they don't burn.
Remove from oven and season to taste with additional salt and pepper.

ahk · 11-03-2014, 09:07 AM

Quote:

Originally Posted by Jesse

Seeing as it is now November with Thanksgiving right around the corner, I thought it would be fun for us to post some Thanksgiving recipes. The recipes can be entree, dinner, breads, dessert, etc., as long as they follow the principles of a Paleo/Primal eating plan which is High Protein/ Low Carbs and High Healthy Fats. Please feel free to share your own Paleo creations with us as well as those you've found in your searches.

good idea!! I'll post some of our favourite recipes when I have more time-- this year I am wanting to do a pumpkin custard minus the shell part. I'll post some recipes of what I've found. (later that is).

Jesse · 11-05-2014, 08:23 PM

Clean Green Bean Casserole (Vegan, Paleo)
Author: Detoxinista.com
Prep time: 1 hour
Cook time: 30 mins
Total time: 1 hour 30 mins

Serves: 9-12

Featuring fresh green beans and caramelized onions, this homemade green bean casserole is just about as clean as it gets. Rather than relying on a cream-based soup, it's held together by a creamy puree of parsnips and mushrooms! The caramelized onion topping still delivers the buttery onion flavor that we all love, without the deep-fried grease and flour to go along with it. All of our favorite flavors covered, without the heavy food-coma to follow! This dish works well as a make ahead dish. It can be made ahead as much as two days before the meal. Just prepare it as directed but do not bake until the day of your dinner.

Ingredients

1 yellow onion, sliced thinly
1 tablespoon coconut oil, or butter
2 cups parsnips, chopped
10 oz. mushrooms, chopped
3 cloves garlic, minced
¼ cup nutritional yeast
1½ cups water
1½ teaspoons fine sea salt
1 lb. fresh green beans

Instructions

Melt a pat of coconut oil, or butter, in a large skillet and add the sliced onions. Saute gently over medium-low heat for about 45 minutes, stirring occasionally until caramelized. Use a splash of water, as needed, to prevent sticking. Once the onions are tender and golden in color, remove from heat and set aside in a bowl for later.
While the onions are cooking, you'll have plenty of time to steam the parsnips. Fit a steamer basket into a saucepan, and fill with one inch of water. Add the 2 cups of chopped parsnips, and bring the water to boil over high heat. Cover and reduce the heat to low, steaming for about 8 minutes, or until the parsnips are easily pierced with a fork. Transfer the steamed parsnips to your blender container, and set it aside.
Using the same steamer basket and saucepan, break the pound of fresh green beans into one-inch pieces, and toss them into the steamer basket. Bring to a boil, then cover and steam for 6-8 minutes, until the green beans are bright green with a bit of crunch. Transfer the cooked green beans to an 8" x 8" glass baking dish.
*Note: At this point, cook the green beans to be as tender as you like-- if you prefer them softer, steam them longer. The baking process later will not make them any more tender, so this is your chance to achieve the texture you like.
Once the onions have finished caramelizing, you can use the same pan to saute the mushrooms and garlic. Melt another pat of coconut oil or butter, and saute the garlic for about 3 minutes, then add the mushrooms. Cook for about 6 minutes, until liquid is released from the mushrooms.
Spread half of the mushroom mixture into the baking dish of green beans, and pour the other half of the mixture, along with any liquid, into the blender container with the steamed parsnips.
Into that blender container, add 1½ cups water, 1½ teaspoons sea salt and ¼ cup of nutritional yeast to the cooked parsnips and mushrooms. Blend until smooth and creamy. (This mixture may be a bit salty to taste at this point, but keep in mind that it will be diluted when it's poured over a pound of green beans!)
Pour the creamy sauce over the green beans and mushrooms in the glass baking dish, and stir to coat well. (You may very well have more sauce than you need for this recipe-- I only used about 1½ cups to coat the vegetables well. Save the rest for a future dish!)
Smooth the creamy vegetable mixture with a spatula, and top with the caramelized onions to finish.
*At this point, you could cover the dish and store it in the fridge until you're ready to heat and serve.
When you're ready to bake, preheat your oven to 350F and bake uncovered for about 30 minutes, until bubbly. Serve warm and enjoy!

femmeandstrong · 03-02-2015, 11:41 AM

I make my mac and cheese with white wine in the sauce...7 min pasta ( with well salted cookg water ) and some hot sauce in it...
then I bake it with the topping of... stale baguette into food processor with rosmary and chives....then tossed in melted butter ...
add to top of pasta ... bake on 400 for maybe 20mins ( assuming u just made the pasta and sauce )

if I ever find time... I can add a photo...

)

Gemme · 03-03-2015, 06:09 AM

Quote:

Originally Posted by femmeandstrong

I make my mac and cheese with white wine in the sauce...7 min pasta ( with well salted cookg water ) and some hot sauce in it...
then I bake it with the topping of... stale baguette into food processor with rosmary and chives....then tossed in melted butter ...
add to top of pasta ... bake on 400 for maybe 20mins ( assuming u just made the pasta and sauce )

if I ever find time... I can add a photo...

)

How do you make that low carb? Do you use a specific pasta or baquette that is designed to be lower in carbs?

*Anya* · 03-03-2015, 06:37 AM

Quote:

Originally Posted by femmeandstrong

I make my mac and cheese with white wine in the sauce...7 min pasta ( with well salted cookg water ) and some hot sauce in it...
then I bake it with the topping of... stale baguette into food processor with rosmary and chives....then tossed in melted butter ...
add to top of pasta ... bake on 400 for maybe 20mins ( assuming u just made the pasta and sauce )

if I ever find time... I can add a photo...

)

Quote:

Originally Posted by Gemme

How do you make that low carb? Do you use a specific pasta or baquette that is designed to be lower in carbs?

I was wondering that too, Gemme.

Sounds delicious but I could not figure out how it could be low carb with bread and pasta. Oh and the sauce and butter.

Jesse · 11-02-2014, 07:04 PM

Oh no problem Sweet Bliss.

I just wasn't sure if you understood that this is a high protein/low carb thread, not vegan.

If you need a low cal vegan alternative for that particular recipe you can just roast a whole cauliflower head in the oven. Rub it down with a little coconut or olive oil and add some herbs first, then roast. It is delicious!

Quote:

Originally Posted by Sweet Bliss

Thank you Jesse! Omg I had no idea! That is way too high. My diabetes would not be able to deal. Was thinking it would be low Cal vegan alternative for chicken. I would not go to all this trouble .... too lazy! Lol

11-02-2014, 12:58 AM	#1
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,782 Times in 3,940 Posts Rep Power: 21474857	Sounds good Sweet Bliss, but would probably work better for this particular thread if the garbanzo bean flour is substituted with almond or coconut flour. Half a cup of garbanzo bean flour is 53 grams of carbs, which is really high, especially for a low carb eating plan. As an example, most folks who eat Paleo/Primal i.e., high protein/low carbs, try to limit their daily intake of carbs to somewhere between 20 and 100. Most I know aim for around 30 or 40 as their daily max of carbs. __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

11-02-2014, 07:38 PM	#6
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,782 Times in 3,940 Posts Rep Power: 21474857	Seeing as it is now November with Thanksgiving right around the corner, I thought it would be fun for us to post some Thanksgiving recipes. The recipes can be entree, dinner, breads, dessert, etc., as long as they follow the principles of a Paleo/Primal eating plan which is High Protein/ Low Carbs and High Healthy Fats. Please feel free to share your own Paleo creations with us as well as those you've found in your searches. __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

11-02-2014, 08:05 PM	#7
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,782 Times in 3,940 Posts Rep Power: 21474857	Rosemary Roasted Sweet Potatoes and Onions Prep time- 15 mins/ Cook time- 30 mins/ Total time- 45 mins Serves: 4-6 Ingredients 4 medium-sized sweet potatoes, peeled and cut into bite-sized pieces 1 large sweet onion, chopped into similarly sized pieces as potatoes 2-3 tablespoons olive oil 1 heaping tablespoon chopped fresh rosemary Kosher salt Freshly ground black pepper Instructions Preheat oven to 400 degrees. Combine potatoes and onion in a bowl. Add olive oil and toss to coat evenly. Sprinkle rosemary, salt and pepper on potato mixture and stir to combine. Pour potato mixture on a cookie sheet and roast in the oven for 25-30 minutes, flipping potatoes and onions halfway through. Depending on the size of your potato and onion pieces, they may cook faster or slower. Keep an eye on them so they don't burn. Remove from oven and season to taste with additional salt and pepper. __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

11-05-2014, 08:23 PM	#9
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,782 Times in 3,940 Posts Rep Power: 21474857	Clean Green Bean Casserole (Vegan, Paleo) Author: Detoxinista.com Prep time: 1 hour Cook time: 30 mins Total time: 1 hour 30 mins Serves: 9-12 Featuring fresh green beans and caramelized onions, this homemade green bean casserole is just about as clean as it gets. Rather than relying on a cream-based soup, it's held together by a creamy puree of parsnips and mushrooms! The caramelized onion topping still delivers the buttery onion flavor that we all love, without the deep-fried grease and flour to go along with it. All of our favorite flavors covered, without the heavy food-coma to follow! This dish works well as a make ahead dish. It can be made ahead as much as two days before the meal. Just prepare it as directed but do not bake until the day of your dinner. Ingredients 1 yellow onion, sliced thinly 1 tablespoon coconut oil, or butter 2 cups parsnips, chopped 10 oz. mushrooms, chopped 3 cloves garlic, minced ¼ cup nutritional yeast 1½ cups water 1½ teaspoons fine sea salt 1 lb. fresh green beans Instructions Melt a pat of coconut oil, or butter, in a large skillet and add the sliced onions. Saute gently over medium-low heat for about 45 minutes, stirring occasionally until caramelized. Use a splash of water, as needed, to prevent sticking. Once the onions are tender and golden in color, remove from heat and set aside in a bowl for later. While the onions are cooking, you'll have plenty of time to steam the parsnips. Fit a steamer basket into a saucepan, and fill with one inch of water. Add the 2 cups of chopped parsnips, and bring the water to boil over high heat. Cover and reduce the heat to low, steaming for about 8 minutes, or until the parsnips are easily pierced with a fork. Transfer the steamed parsnips to your blender container, and set it aside. Using the same steamer basket and saucepan, break the pound of fresh green beans into one-inch pieces, and toss them into the steamer basket. Bring to a boil, then cover and steam for 6-8 minutes, until the green beans are bright green with a bit of crunch. Transfer the cooked green beans to an 8" x 8" glass baking dish. Note: At this point, cook the green beans to be as tender as you like-- if you prefer them softer, steam them longer. The baking process later will not make them any more tender, so this is your chance to achieve the texture you like. Once the onions have finished caramelizing, you can use the same pan to saute the mushrooms and garlic. Melt another pat of coconut oil or butter, and saute the garlic for about 3 minutes, then add the mushrooms. Cook for about 6 minutes, until liquid is released from the mushrooms. Spread half of the mushroom mixture into the baking dish of green beans, and pour the other half of the mixture, along with any liquid, into the blender container with the steamed parsnips. Into that blender container, add 1½ cups water, 1½ teaspoons sea salt and ¼ cup of nutritional yeast to the cooked parsnips and mushrooms. Blend until smooth and creamy. (This mixture may be a bit salty to taste at this point, but keep in mind that it will be diluted when it's poured over a pound of green beans!) Pour the creamy sauce over the green beans and mushrooms in the glass baking dish, and stir to coat well. (You may very well have more sauce than you need for this recipe-- I only used about 1½ cups to coat the vegetables well. Save the rest for a future dish!) Smooth the creamy vegetable mixture with a spatula, and top with the caramelized onions to finish. At this point, you could cover the dish and store it in the fridge until you're ready to heat and serve. When you're ready to bake, preheat your oven to 350F and bake uncovered for about 30 minutes, until bubbly. Serve warm and enjoy! __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

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11-02-2014, 12:08 PM	#3
ahk Infamous Member How Do You Identify?: . Preferred Pronoun?: Male Relationship Status: Married Join Date: Sep 2012 Location: NM Posts: 5,317 My Photo Gallery Thanks: 2,688 Thanked 8,553 Times in 2,643 Posts Rep Power: 21474853	These are awesome!! MMMM.

11-02-2014, 12:19 PM	#4
Sweet Bliss Senior Member How Do You Identify?: I Am Preferred Pronoun?: she Relationship Status: solo Join Date: Mar 2010 Location: the Beach, Pacific side Posts: 4,160 My Photo Gallery Thanks: 5,354 Thanked 7,267 Times in 2,158 Posts Rep Power: 21474856	Found that recipe on Pinterest, went back to get link and could not find it... Will look again. The original website had all kinds of good recipes. Geez I need a computer. My apologies for sloppy post.

03-02-2015, 11:41 AM	#10
femmeandstrong Member How Do You Identify?: just me...imperfect but warm-hearted me Preferred Pronoun?: she Relationship Status: I am alright and still smiling - keeping my eyes on what lasts and matters Join Date: Dec 2010 Location: New England Posts: 325 My Photo Gallery Thanks: 352 Thanked 1,040 Times in 279 Posts Rep Power: 8187133	I make my mac and cheese with white wine in the sauce...7 min pasta ( with well salted cookg water ) and some hot sauce in it... then I bake it with the topping of... stale baguette into food processor with rosmary and chives....then tossed in melted butter ... add to top of pasta ... bake on 400 for maybe 20mins ( assuming u just made the pasta and sauce ) if I ever find time... I can add a photo... )