Share your favorite (and not too hard) LOW-CARB recipes here!
Today I made “Kale Crisps” in the air-fryer and they were very good!
Preheat air-fryer to 390 F
In a bowl…
2 T of a good oil…I used avocado oil, but EVOO would be fine, too
Grinded some peppercorns, & dried garlic, dried onion into the oil…I grinded a generous amount.
Added some pink Himalayan sea salt (use your judgement…and any salt you have)
Mixed the seasonings with the oil
Added a bunch of kale to the oil mix…and mixed it up to lightly coat the kale
Depending on air-fryer size, add some/all of the kale/oil mix into the fryer basket.
“Fry” for 2 minutes, then stop and stir…then “fry” for another 2-3 minutes.
Serve hot or room temp.
You can certainly try different seasonings!
While we don’t allow a priori restrictions on what can be posted other than what is in the Terms of Service (hence a change in the title was made), we also require that threads stay on topic for the most part. In this case the topic is recipes only. Any discussions about the positive or negative aspects of a low carb diet can be hashed out in a separate thread. Thank you. - fallenchemist
Take a large portobello mushroom. Brush with olive oil. Broil for a few minutes on each side. Put a spoonful of no sugar added marina sauce in the “bowl” of the mushroom. Sprinkle with mozzarella cheese and a dash of oregano. Broil until the cheese is melted/slightly browned. You can also add your choice of meat or other chopped veggies if you wish.
Good idea for a thread! It makes me miss interesteddad, though.
I always keep chickpeas in my fridge to be added to salads and pasta.
When I am hungry between meals I just get a small bowl of them and add whatever seasonings, herbs, and a bit of lemon/lime juice to give it some zing. I find it satisfies my cravings vs. grabbing whatever else comes in sight. (junk food) I know hummus is popular but I like to bake chickpeas in the oven with some olive oil to have as a crunchy snack. Most probably you can get the same results in your air fryer too.
Apples with peanut butter is something my dd likes to snack on.
Another thing I make sure to have is either almonds or pistachios as a snack once a day.
Instead of eating rice I use grated/riced cauliflower in place of it. You can add stir fry vegetables on top of that as a satisfying meal.
An apple with peanut butter is a nice healthy snack, but I don’t think it really qualifies as low carb.
I’ve learned to get my Italian food fix by making a tasty meat sauce and serving it with greens: grated zucchini salted, rinsed and drained, then sauteed in olive oil and garlic, or mixed sauteed greens such as spinach, baby chard, and kale. Sometimes I mix chopped kale into the sauce and cook it until it is just done, making sort of a stew.
The meat sauce I make for this purpose has a bit of a kick: it starts with onion, garlic, fennel seed, a bay leaf, and red pepper flakes sauteed in olive oil, then the meat (usually ground turkey), then crushed RedPack tomatoes, often some red wine, salt, and ultimately Greek oregano on the stem (SO much better than other forms of oregano!).
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I’ve learned to get my Italian food fix by making a tasty meat sauce and serving it with greens: grated zucchini salted, rinsed and drained, then sauteed in olive oil and garlic, or mixed sauteed greens such as spinach, baby chard, and kale. Sometimes I mix chopped kale into the sauce and cook it until it is just done, making sort of a stew.
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Yes,
I use a Spiralizer to make “veggie noodles” out of zucchini to put pasta sauce on…either with meatballs or meat sauce…and lots of cheese. I use an inexpensive OXO Spiralizer.
I just saw a recipe which makes the “bread” of a pizza out of cheese. I’ll find and post.
I have a GoWise 4th Generation Air Fryer. It’s rated very well, but cheaper than the often top rated Philips.
This isn’t anything new, but I love cauliflower “mashed potatoes”. Steam the florets, use an immersion blender to mash them with Greek yogurt, salt, pepper and the cheese of your choice. The secret is to drain the cauliflower well so it isn’t watery.
I have been eating low carb for about a month and lost a decent amount of weight. I am keeping it pretty basic right now because I just don’t have a lot of time, but in the next few weeks, I plan on hitting Pinterest pretty hard for some recipes. I have guests coming for about 10 days. When they leave, my husband is going to join me in low carb eating
Here’s the low carb pizza recipe … I haven’t yet tried it.
Crustless Pizza. (Actually…the cheese becomes the crust)
Ingredients
1 cup fresh shredded parmigiano cheese
3 slices provolone cheese
½ cup pepperoni, DICED!
3-4 tablespoons pizza sauce
– optional –
Other pizza toppings (onions, peppers, mushrooms, spinach, etc), DICED!
Instructions
Heat a non-stick pan over medium heat. Add the parmigiano cheese and make sure it covers the bottom of the pan evenly. Top with the provolone, and the pepperoni and whatever toppings you like.
When the cheese is bubbling and starting to brown on the edges, slip a spatula under to make sure it’s not sticking.
When the cheese slides around easily without any sticking, top with sauce almost to the edge.
Slide out onto a cutting board and let it rest a minute or two. Cut into six or eight pieces and enjoy.
Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF.
Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave and let cool.
Mix in one egg, one cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden.
You can add your sauce and topping after that.
@Consolation …try the apple with cashew butter instead–> no added sugar.
I use a spiralizer to create zuchini “noodles” and sweet potato shoestring fries.
That’s all I have…I just try not to eat carbs most of the time and don’t spend a lot of time creating foods to be similar to foods that are normally higher in carbs.
Again, this thread is specifically for recipes and directly related questions like defining a cooking term or a piece of equipment, and not the pros/cons of a low carb diet. It is much like the threads on some college forums are for results only and discussion posts are deleted. I am not sure how I could have made that any clearer.
We try to keep the carbs low here too. As long as the weather allows, H will either smoke or grill a whole batch of chicken thighs at a time, and we’'ll get several meals out of that. We alternate between plain salt and pepper sprinkled on before cooking or one of his sugar-free rubs. We can eat them warm, cold, cut-up on salad, etc. The carbers in the house can add BBQ sauce if they like. It’s become a go-to here. Now that it’s cooler, I also make a no-bean chili with ground turkey or very lean ground beef and lots of veggies. This also lasts us for several meals.
If you want spaghetti, you can bake a spaghetti squash. Cut in half lengthwise, scoop out middle. Put inside down on cookie sheet or baking pan with a little water. Bake at 350 for 75 minutes…or until soft. When you scoop out the squash it looks like thin spaghetti noodles. I just used my regular meat sauce and mix with low carb meat sauce. Add the meat and all the spices. It really doesn’t have much of a flavor, and I cover it with the meats sauce and feel like I can eat as much as I want.
If you’re in a hurry a quicker way to cook the spaghetti squash is to leave it whole, prick it all over with a knife, and microwave on high for 18 to 20 minutes for a large squash. Turn it over once about half way through. Cut in half crosswise, scoop out the seeds and fluff out the spaghetti with a fork.
