Two Years: My Top 20 Recipes!

Wow, I can’t believe it’s been TWO YEARS since I first created SlowCarbSnacktime. It’s been a long road learning how to eat properly and fuel my body, and there’s still a very long journey ahead, but it has been such an amazing and educational adventure so far and I’ve come up with so many healthy slow carb recipes along the way. There’s many more to come, but for now, I’m celebrating two years of SlowCarbSnacktime with my top 20 recipes.

All 20 of these recipes are grain, gluten, sugar, corn, potato, rice, and soy-free. Two recipes use some dairy, but I’ll make sure to note that in the list. I will also note paleo and whole30 compliant recipes (they are obviously all slow carb compliant). Items marked “vegetarian” are either vegetarian or can easily be made so by changing an ingredient such as swapping out chicken stock for vegetable stock.

  1. Amazeballs: Super Scallion Turkey Meatballs – paleo/whole30 – I used ground pork rinds instead of bread crumbs to give these meatballs the fluffiness they need without the carbs you don’t want.
  2. B^3: Butternut Bacon Bitespaleo/whole30 – It may take a few minutes to wrap these precious little pieces of squash in strips of bacon, but I promise it’s worth every second of your time.
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  3. Butternut Squeek Soupvegetarian, paleo/whole30 – There are few things better than a hot butternut squash soup on a cold winter day… this soup with butternut squash plus leeks is one of them.
  4. Chicken Liver Mousse – dairy – Okay, I’m not going to lie, there’s a lot of butter in this recipe, but it is one of the easiest things to make for a classy dish to stun your guests without sacrificing protein. Also tastes great with eggs for breakfast, or by itself on a very large spoon…

    Beautifully set. Dig in!

    Beautifully set. Dig in!

  5. Decontamination: Ginger Chicken Souppaleo/whole30 – The perfect comeback to any cold, my chicken soup is infused with a ton of ginger to help combat the ickiest of feelings. A favorite of my dad’s to fight back against chronic sinus infections.
  6. Duck Duck Asparaguspaleo/whole30 – Crispy asparagus oven-roasted in duck fat. The way to my heart is through my stomach.
  7. Easy Peas-y: Split Pea Soup w/ Sausage – One of The Boyfriend’s favorites, I boil the sausage in chicken stock and then use that stock in the soup. So rich, so good.
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  8. “Gazpacheaux” Gazpachovegetarian, paleo/whole30 – This cold tomato soup is a perfect snack to beat the summer heat or spoon into shot glasses for a classier kind of party.
  9. Hold the Sizzle: Fiery Chicken Fajitas – paleo/whole30 – This spicy little stir fry is a great option for a protein-packed dinner for two and tastes great with strips of beef too!
  10. Holy Crap! Garlic Soupvegetarian, paleo/whole30 – Over 20 cloves of garlic and a whole head of cauliflower into the pot for a super smooth, bright white soup.
  11. Kimchi Fried Cauli-Rice – paleo/whole30 – Cauliflower rice, kimchi, eggs, and bacon fat. What more could you want?
  12. Lamb Chop’s Play Along: One Baaaaad Burgerpaleo/whole30 – This ground lamb burger with fresh rosemary is so juicy, sticking it on a bun would just be a waste.
  13. Perfect ‘Stachio Guacvegetarian, paleo/whole30 – My copy cat version of the stunning guacamole at Jose Garces’ El Vez. Never pay $14 for guac again.
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  14. Red Lentils are Dal-iciousvegetarian – My take on a traditional Indian dal, prepared in a slow cooker using red lentils and a ton of fresh spinach. I crave this all the time and it’s a great dish entirely on its own, paired with a meaty protein, or even reheated in a pan with some eggs!
  15. Rosemary Bone Brothcrockpot, paleo/whole30 – This slow-cooked broth is made from beef soup/marrow bones and cooks on low for nearly two days to extract all the vitamin goodness from the bones. When it’s cold, it looks like jell-o, but warm it up for a mineral-packed cup of life. Seriously, I know how cheesy that sounds, just try it. It’s amazing.
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  16. Saturday Morning Shakshuka / Date Night Zoodlesvegetarian, paleo/whole30 – These two quick dishes pair great together for a meal so tasty, you won’t even realize there’s no meat!
  17. Sweet Hundos: Oven-Roasted Cherry Tomato Saucevegetarian, paleo/whole30 – This super easy tomato sauce is made with “Sweet 100’s” cherry tomatoes and is unlike any sauce I’ve tasted before. I just couldn’t get enough and ate half the jar with a spoon. Serve with just about anything.

    Mmm saucy!

    Mmm saucy!

  18. Top Secret Deviled Eggs / Devilish Egg Salad – My go-to potluck dish and an easy alternative for cravings at home.
  19. Tiny Viking Funerals – cheat day, dairy – Jalapenos stuffed with chorizo and cream cheese. A cheat day treat guaranteed to knock the socks off all your friends.
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  20. Whatsername Fish Tacos – Chickpea flour-crusted tilapia fillets and large lettuce leaves make for this delicate but delicious taco dinner. You won’t even miss the tortillas.
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Red Lentils are Dal-icious!

Red Lentil Dal w/ Chorizo

Dal. Daal? Dahl? However you spell it, the stuff is awesome. My first attempt was stove top with yellow split peas, and while it too was delicious, I’ve moved to a way easier and less-involved process: this time, I’m whipping out the crock pot!

Packed with protein and a pretty hue, I went with red lentils this time, but I think yellow split peas will work just fine (let me know if you try it out).

Ingredients: 
4 cups red lentils
2 medium yellow onions, diced
3 cloves garlic, minced (or Dorot cubes)
3 heaping tsp minced ginger (from a jar is fine)
6 cups (1.5 qt) chicken or vegetable stock
1/4 cup coconut oil
8 oz baby spinach

Seasoning: 
1 tbsp curry powder
2.5 tsp turmeric
2 tsp salt
1 tsp coriander
1 tsp mustard powder
1 tsp cayenne
1 tsp cumin
1/2 tsp celery salt

Appliances/Special Equipment: 
Slow Cooker/Crock Pot

Rinse lentils in a fine mesh strainer under cold water for two minutes. Drain, pick out any discolored pieces, and add to crock pot. Melt coconut oil in a non-stick pan on medium heat and mix with minced garlic and ginger. Add diced onion and sauté until fragrant, about 5 minutes, then add mixture to crock pot (the whole thing, just dump it in).

Add four cups of stock to the crock pot as well as all seasoning. Mix well. Set crock pot to high, cover, and allow to cook for two hours; mix every 20-30 minutes.

After two hours, add the remaining two cups of stock to your dal-in-progress. Set crock pot temp to low and continue cooking for an additional two hours; mix every 20-30 minutes.

Sort through spinach leaves, removing any wilted or chewed up pieces, and add as much as you like to your dal (in the crock pot). We usually use about half of the large plastic tubs (8 oz). Mix spinach into dal, cover with lid, and allow to cook for an additional 10 minutes or so, until the spinach has wilted.

Serve immediately; as is, with chorizo (pictured), fried eggs, or any number of other dishes.

Red Lentil Dal w/ Chorizo

Recommended Pairings:
Nice Rice! Cauliflower
Thai-ish Spicy Peanut Chicken
Chicken Satay-Kebab with Peanut Sauce
Coconut-Curried Chicken

Nice Rice: Cauliflower

I’ve been hearing about making “rice” from cauliflower for months now, but hadn’t tried it at home yet. Since I made that Spinach Dal the other day, it was finally time for a rice component, and oh boy is this stuff delicious!!! Any dish where you could want or need rice, this is the most perfect of substitutions. We’ve had it with the dal and some stir-fry, and I can’t wait to try it with my chorizo and eggs tomorrow morning.

All you’ll need for this tasty dish is a food processor, like my beloved Cuisinart Prep-9.

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Ingredients: 
1 large head cauliflower, washed
2 tbsp vegetable oil
2 tbsp clarified butter or ghee

Seasoning: 
2 tsp salt
1 tsp onion powder
1/2 tsp garlic salt
1/2 tsp white pepper
1/2 tsp black pepper

Rinse cauliflower thoroughly with cold water, removing leaves and stem. Cut cauliflower into medium-sized florets and spread out on a cutting board or baking sheet. You need to allow the cauliflower to dry after washing it or it will mush together in the food processor.

Once cauliflower has dried (I just let it sit out  for about 45 minutes while we watched Intel’s CEO’s keynote speech for CES 2014), add to the food processor in small batches. Pulse in short intervals until the cauliflower begins to look like rice. Remove to a separate bowl, and repeat with the next batch – I tried doing it all at once and it started to stick together so I ended up doing 3 or 4 smaller batches.

Heat 2 tbsp vegetable oil in a large non-stick pan on medium heat. Add cauliflower and salt, mixing gently to prevent sticking and help expedite water evaporation. Cook cauliflower on medium heat for about 10 minutes, mixing often. Add butter/ghee, onion powder, garlic salt, and pepper(s); mix thoroughly. Continue heating the cauliflower “rice” for at least another 5 minutes, or until heated through and has the mouth feel of regular rice.

Serve with Spinach Dal or any other dish requiring a rice component. Enjoy!

First Attempt: Spinach is Dal-icious

Indian cuisine is excellent for warming weeknight meals, if you can avoid the rice (pretty much impossible, especially if you crave the spicy stuff like I do). Dal – a mild stew-like side dish of split lentils, peas, or beans – is one of The Boyfriend’s favorites so today I’m attempting to make my own with yellow split peas and spinach hold the rice. There are hundreds of different recipes online, but you know I don’t reallyyyy like to follow recipes, so I’m going to mix them all up and see what happens!

You can find most of these ingredients in ethnic markets or in the bulk section of a well-stocked supermarket – we found nearly everything at WinCo.

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Ingredients:
2.5 cups yellow split peas
4-5 large handfuls baby spinach (about 1/2 of a 16oz tub)
2 medium yellow onions, chopped
1 Serrano pepper, diced
5-7 garlic cloves, finely chopped
1 tsp fresh ginger, grated
5 tsp lemon juice
2 tsp white vinegar
2.5 cups water
1.5 tbsp coconut oil
1.5 tbsp vegetable oil
2 tbsp butter or ghee

Seasoning: 
3 tsp salt, divided
1.5 tsp cumin
1.5 tsp turmeric
1 tsp coriander
1/2 tsp red pepper flakes (more optional)
1/4 tsp mustard powder

Using a fine mesh strainer, rinse split peas with cool water. Fill a medium-sized bowl with 2.5 cups cool water and soak peas for 30-40 minutes, stirring occasionally. Add peas and water from bowl to a large non-stick pan, add 1.5 tsp salt, and bring to a boil. Lower to medium heat and allow peas to simmer for 20-25 minutes, stirring every 8-10 minutes. If your pea mixture looks very thick, add water one cup at a time (in total I ended up adding about 2.5 more cups of water throughout the cooking process – not all at once). At this point, stir in 3 tsp of lemon juice and turn off heat.

In a separate, medium-sized non-stick pan, melt 1.5 tbsp coconut oil and 1.5 tbsp vegetable oil on medium heat. Add the onions, pepper, garlic, and ginger and sauté until onion begins to soften (about 4 minutes). Turn heat to low and add cumin, turmeric, coriander, red pepper flakes, and mustard powder to the onion mixture; mix well. Continue sautéing vegetables for another 3-5 minutes before adding onion mixture to the split peas.

Bring pea and onion mix back to light boil on medium-low heat, cover with lid, and allow to simmer for 30 minutes; stir every 8-10 minutes. When there is about 10 minutes left on the timer, stir in 2 tsp white vinegar and 2 tsp lemon juice. After 30 minutes of simmering, the peas should be soft but not mushy. Add 2 tbsp butter, stirring until it melts, then add spinach while continuously stirring (gently). Re-cover pan with lid for 3-5 minutes or until spinach wilts. Serve immediately, as is or with cauliflower rice.

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