Low Carb Shortcake

Low Carb Shortcake

Ingredients:

1 Glass Measuring Cup

1 TBSP Heavy Whipping Cream

1 TBSP Water

2 TBSP Coconut Oil

1/4 TSP Baking Powder

1 Egg

1/4 TSP Vanilla

1/4 Cup Carbquik or Almond Flour

6 Packets of Sweet and Low (Or your low carb sweetener of choice)

1. Mix all ingredients listed in a measuring cup and beat with a fork or small whisk.

2. Cover cup with plastic wrap and punch a small hole in the top.

3. Put in microwave on high heat for 2 minutes.

4. Cut into sections and enjoy your cake in whatever way you like!

Note: I used sugar free syrup in the picture but another low carb option would be to find sugar free jelly's and jams. Whipped cream and strawberries have small amounts of net carbs add those with a sugar free strawberry jelly and these would make tasty Strawberry Shortcakes.

Low Carb Crunch Wrap

Low Carb Crunch Wrap

Ingredients:

Ground Beef

Chopped Lettuce

Salsa (Low Carb - I Prefer Herdez Mild or Hot)

Sour Cream or Mexican Crema

Mission Low Carb Large Tortillas (6 grams of net carbs per Tortilla)

Arizona Brand Corn Tortillas (10 grams net carbs for 2 Tortillas)

Shredded Colby Jack Cheese

McCormick  Hot Mexican-Style Chili Power

Season Salt

Pepper

Salt

Olive Oil

1. Chop lettuce and shred cheese and put away in refrigerator.

2. Begin cooking ground beef while using season salt and the Mexican chili powder to flavor it. (This combination makes it taste like taco seasoning, note that most taco seasonings use sugar and therefore bloat the carb amount) Approximate season salt 1/4 table spoon, approximate Chili Powder 1.5 tablespoons.

3. Once your meat is cooked and beginning to brown add in regular salt and pepper to get the taste you desire and take off burner.

4. Turn a small saucepan on high and add olive oil. Take a Arizona corn tortilla and cut it into 2 halves. Fry the halves till they are brown and crispy and remove them. 

5. Now take your Low Carb Mission Large Tortilla and place on your ground beef and cheese, take a fried corn tortilla half and place on top of the meat and cheese and spread sour cream on top of it, now add on your salsa and your chipped lettuce. Fold your tortilla over and place in a new dry pan on medium. ( You can use toothpicks to hold it together if it is overpacked) brown your crunch wrap on both sides and enjoy!

Note: Because of the Tortilla use this meal is a little carb heavy. Each Mission Low Carb Tortilla is 6 grams and and one fried corn tortilla is 5 grams. So pictured the two tacos are a combined 17 grams of carbs in 2 crunch wraps.

Low Carb Thai Curry

Low Carb Thai Curry

Ingredients:

Chicken Breast - Approximately 2-3 (Cut into small chunks) depending on how much chicken you want in your meal.

White Onion (Chopped)

Coconut oil 

Butter

Head of Cauliflower (Grated)

Thai Curry Paste ( Red or Green) - 2-3 Tablespoons

Sesame oil - 1 Tablespoon 

Red Pepper (If making Red Curry)

Note: Medium heat on both cauliflower rice and chicken breast

1. Start by using a cheese grater (Big Grate holes) and grate your head of cauliflower till it is all gone save for the stems. This will make a whole pan full of "rice" seen in the picture above. 

2. Chop one full white onion.

3. Cut your thawed or fresh chicken breast into slices and then into smaller cubes, cook your chicken cubes in a pan with coconut oil. This will help permeate the flavor into the meat.

4. Take approximately 4-5 tablespoons of butter and throw it into a large sauce pan as it starts to melt add in onions first followed by your rice cauliflower. Stir vigorously to get all of the cauliflower and onion coated in butter. Add in your sesame oil to the rice at this time.

5. Cover your sauce pan and add butter and/or coconut oil into the pan to keep a fluid base to help steam the cauliflower. Just like regular rice the cauliflower will have to steam fairly thoroughly so that it takes a softer texture.

6. Add in your chicken when it is lightly browned and continue steaming and stirring adding more butter/coconut oil to keep the mixture from burning and keep it softened. Add in your Curry Paste of choice and stir in as well as your salt and pepper to taste. (If making red curry add in your red pepper to achieve level of heat you prefer) Let cook uncovered  approximately 2 minutes while stirring then take off heat.

Note: The brand of curry I used was Thai Kitchen Curry and can be found at Walmart.

If you have had Thai Curry before Green Curry tastes like Yellow Curry offerings.

Pictured: Green Curry on left, Red Curry on right.

Low Carb Chicken Soup

Low Carb Chicken Soup

Ingredients:

Chicken Broth
Salt
Pepper
Chopped Cilantro
Chopped Jalapenos
Shredded Chicken
Eggs (2)
Lime (Optional)

1. Add chicken broth to medium pot and adjust heat to medium. Add in your shredded chicken.

2. Wait for your chicken and broth to being to boil take crack one of your eggs and spill the white and yolk into your soup while your stir constantly with a fork. (Doing this will create and egg drop soup quality to the soup). Repeat with your next egg.

3. Once the eggs are stirring in moved your pot off the burner place in bowls and add chopped cilantro and jalapenos.

Note: This recipe is filling but not very fat dense, this is a great option if your other meals might have been a little bit carb heavier. Or if you had your cheat day and you are keeping your carbs extra low to get into Ketosis faster.

Chili Bowl

Ingredients:
Tomato Paste (Small thin can) (5g's of carbs per serving)
Onion Powder
Garlic Powder
Salt
Pepper
Colby Jack Cheese (grated)
Sour Cream
Salsa (optional)
Mission low carb tortillas (6 grams of carbs per tortilla)
Cayenne Pepper
Cajun Seasoning
Ground Turkey or Beef (approximately 2-3 lbs packages)
Cumin
Water
Heavy Whipping Cream
Mushrooms (2 small containers of pre-cut or approximately 10-15 medium size mushrooms sliced)
White Onion (One whole large chopped into large chunks)
Butter

1. Take out a large pan and a large pot, medium heat on both, take about 3 tablespoons of butter and place it in the pot once it begins to melt throw in your mushrooms and sliced white onion and keep stirring. You will have to add very little water to this recipe due to the amount of fluid mushrooms hold.

2. The Turkey will not need the pan oiled as it hols so much liquid, you may have to drain it out periodically as it cooks. Cook the turkey for approximately 10 minutes, it should start to brown and somewhat crisp. Meanwhile add 2 tablespoons more butter and about a tablespoon of salt to the mushrooms and onion mixture and stir.

3. The mushrooms and onions at this point will have had their liquid pulled with the butter and already look like a small soup in the pot. Add in your turkey at this point and stir together. Now you add all of your spices and your entire can of tomato paste. As everything is cooked at this point you can add your spices by tasting your chili. Do not go too overboard on the cayenne or black pepper or your nose will be running through eating the dish. If too much liquid has cooked out you can add in heavy cream and a very small amount of water (the amount equal to the can of tomato paste) to help stir and diffuse your spices throughout.

4. Serve in bowls with cheese microwave to melt the cheese and add sour cream and mix or put the mixture in a low carb tortilla with cheese sour cream and salsa and enjoy a tasty burrito.

The overall carb count of the recipe amounts to 25 grams of carbs purely from the tomato paste every other ingredient is so trace that you would only be adding extra from low carb tortillas or salsa (which has very little carbs anyway). This dish will last you more than a few meals as it makes roughly 2-3 lbs and for all 3 lbs or ground turkey I used with my chili is still half the allowed carbs for an entire day, this recipe is extremely safe as you could have it for breakfast lunch and dinner and only have half of your 50 gram carb limit for a day.

Per bowl serving approximate carbs is 3-5grams.

Per burrito with salsa approximate carb count is 9 grams.