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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Kimchi Fried Cauli-Rice

A few months ago, The Boyfriend and I took a little trip through Seattle and Vancouver, BC to celebrate his 30th birthday. While in Vancouver, we had the good fortune to grab seats at the bar at one of the renowned Guu Izakaya restaurants. The special that evening just happened to be kimchi fried rice with pork intestine… and we’ve been talking about it ever since.

There’s just something about fried rice – it’s both exotic and comforting, simple and complex. I could philosophize for ages, but let’s just get to the cooking.  I’ve made cauliflower rice before, so switching out regular rice for the cauli-good-stuff was no big deal. I had originally intended for this part of dinner to last us at least two days, but that just didn’t happen. Thankfully, cauliflower is packed with far more nutrients and other healthy goodies than rice so no real harm in filling up, other than the lack of leftovers. Guess I’ll just have to make it again!

Ingredients: 
1 large head cauliflower
8 oz kimchi
5 slices bacon (optional*)
3 large eggs
salt, to taste
black pepper, to taste

Appliances/Special Equipment: 
Food processor or food mill
Large non-stick pan
1 small bowl

* if you are not using bacon for dietary or personal preferences, you will need about 3 tbsp of oil (avocado recommended) to replace the bacon grease.

Wash and clean the cauliflower, chop into medium-sized florets, and set on a paper towel to dry. Working in small batches, pulse the cauliflower in a food processor or run it through a food mill until it resembles rice (you can see the full length recipe in detailhere). Place cauliflower “rice” in a large microwave safe bowl, microwave for 60 seconds, and set aside.

Using a very sharp knife, chop 8 oz kimchi into smaller pieces (I make them just slightly larger than “bite size”) and set aside. Again using a sharp knife, slice bacon strips into smaller, bite-size pieces. Finally, using a fork or whisk, scramble three eggs together in a small bowl.

Heat a large non-stick pan on medium-high heat (~ 8/10). Add about half of the bacon pieces, using tongs or a spatula to make sure they don’ t stick together. After about 2 minutes, add the rest of the bacon pieces – varying the cooking times makes for a fun change in texture and keeps everybody happy (The Boyfriend prefers the crispiest of bacon, I’m less excited by this). Continue cooking bacon for 3-5 minutes, stirring/flipping often to insure even cooking and that pieces don’t stick together.

Add all 8 oz of kimchi to the pan, stirring frequently for about 3 minutes or until cabbage begins to soften. Dump the entire batch of cauli-rice into the pan, stirring immediately so it’s not just sitting on top of the bacon and kimchi (it will start to burn this way). Continue cooking cauliflower mixture, stirring often, for about 7 minutes or until cauliflower begins to brown. Finally, dump the scrambled eggs over the cauliflower mixture, stirring/flipping all contents of the pan (so the eggs are fully incorporated) for about 3 minutes or until eggs are no longer raw.

Remove contents of pan to a large bowl and serve immediately.

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Devilish Egg Salad

I really love eggs, like.. a lot. They are the perfect slow carb food: one chicken egg packs 6g of protein, 5g of fat, less than 1g of sugar, as well as vitamins A, D, B-6, and B-12. As you can imagine, we eat a lot of eggs in this house. Duck, quail, chicken, I love ’em all. I also really really love deviled eggs, but rarely have the patience to neatly put them together when it’s just for The Boyfriend and myself. Enter: the deviled egg salad – same ingredients, half the time, and you don’t have to share if you don’t want to. (For the real deal, check out my Top Secret Deviled Eggs).

Appliances/Special Equipment:
1 medium-sized pot
1 medium-large mixing bowl
1 small baking spatula (rubber or silicone)
1 egg slicer or sharp knife

Ingredients: 
5 large eggs
1/4 cup mayonnaise
2-3 anchovy fillets (canned in oil)
1/2 tsp oil from canned anchovies
1/4 tsp white pepper
1/4 tsp paprika

Prepare eggs to medium temperature, according to The Perfect Boiled Egg (~5 minutes), and peel immediately. Using a sharp knife or egg slicer, cut the eggs in half, and then again into small pieces. Add chopped eggs to mixing bowl.

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Using two forks, shred anchovies into small pieces; add extra anchovies if you like saltier foods. To the eggs, add 1/4 cup mayonnaise, shredded anchovies, 1/2 tsp of oil from the anchovies, paprika, and white pepper. Gently mix with rubber/silicone spatula, making sure to just coat the egg whites and yolks rather than making a mushy mess – you want this to hold up as a salad, after all.

Transfer egg salad to a serving dish or resealable container – other than looking pretty, this is a good way to make sure everything at the bottom was mixed well without risking it turning into mush.

Refrigerate for 30 minutes before serving (or just dig in if no one’s watching).

The Perfect Boiled Egg

Sprinkle with coarse salt and dig in!

From a distance, boiling an egg seems like the simplest task of all things food. I’m here to tell you this is false. In my years of egg loving and eating, there have been many an overcooked yolk, exploded shells, and deformed whites. Properly boiling an egg is damn near a science, and I’ve finally figured it out.

Whether it’s soft-, medium-, or hard-boiled eggs you’re after, I’ve got the answer for you right here. No matter what I’m making, this is the process I follow and it’s served me well e

Ingredients: 
6 large eggs, preferably a week old (farm fresh if possible)
1/2 tsp baking soda

Equipment: 
1 medium-sized pot

Place the eggs in the bottom of the pot, coat with 1/2 tsp baking soda, and cover with water at least 2″ over the eggs. Bring water to a boil over medium-high heat. Allow water to continue boiling for the following times:

Soft-boiled eggs: 3 minutes
Medium-boiled: 5-6 minutes (pictured)
Hard-boiled: 8+ minutes

If you are boiling eggs for something like my Top Secret Deviled Eggs, I usually let them go for about 10 minutes.

Immediately remove pot from heat and place in the sink. Run cold water over the eggs for about two minutes. Alternatively, remove eggs from the pot using a slotted spoon and place into a bowl of cold water and ice (prepare ahead of time).

Peel the eggs – the sooner the better. I do this by lightly tapping them on the edge of the sink or the counter, starting at the top and going down around the whole egg lengthwise. Repeat this process across the width of the egg (horizontal).

 

Amazeballs: Super Scallion Turkey Meatballs

Amazeballs!

I have a confession. Prior to creating this recipe, I’d never made meatballs before. I’ve eaten Russian meatballs, Italian meatballs, matzah balls, you name it. I helped my grandma make the little meatballs when I was a kid, I helped my mom make matzoh balls for most of my life, and I’ve eaten a LOT of excellent Italian food since The Boyfriend and I started dating, but I’d never actually made meatballs on my own! I have to say, I am pleased as punch with myself for how these guys turned out.

I got 21 medium-sized meatballs from 2 lbs of turkey, perfect for two hungry grown-ups and a few extras for breakfast leftovers. Adjust proportions accordingly.

Ingredients: 
2 lbs ground turkey
2 large eggs
12-15 scallions (~ 4 oz)
1.5 cups pork rind “breadcrumbs” (details below)
2 tsp minced garlic
2 tbsp oil
2 tsp bacon fat (or equivalent)

Seasoning:
1 tsp salt
1 tsp celery salt
1 tsp freshly cracked black pepper

Appliances/Special Equipment: 
Food processor
Large non-stick pan
Oven

All the scallions!

All the scallions!

Place several handfuls of pork rinds (I really like Mission’s Chicharrones) in the bowl of your food processor. Pulse in 10-15 second intervals until pork rinds resemble breadcrumbs. Repeat until you have at least 1.5 cups of “pork crumbs” – I usually use up the entire bag so I can store the extras and use as I please, but if you just want enough for this recipe, that’s okay too. If you’re making extra, store in an airtight container.

From the scallions, remove the “hairy” end and any wilted tips. I usually peel off and completely remove the outermost layer from the scallion, but if you don’t feel like dealing with it, a good scrub is just fine too. Thinly slice scallions (yep, the white part too) and set aside.

In your food processor, combine the ground turkey, salt, celery salt, pepper, garlic, scallions, and eggs. Blend until mostly uniform – it’s a fine line between mixed and mushy, and you can always do more by hand, so pay careful attention. Remove the turkey mixture to a large bowl. Add 1.5 cups “pork crumbs” and mix until uniform, a large baking spatula is great for this (my food processor came with one, see link above).

Prepare to get messy! Using a tablespoon (the regular dining kind) and your hands, form the turkey mixture into round meatballs. Place on a large cutting board or plate to set. Let the meatballs rest at room temperature for about 10 minutes – this will help them stay together.

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Pre-heat oven to 400*F.
Grease a large, oven-safe pan with bacon fat, non-stick spray, or oil and set aside. Note: I usually just use a metal cookie sheet, but for this recipe I whipped out the big Pyrex with actual sides to prevent my meatballs from rolling all over the place.

Heat 2 tbsp oil in a large non-stick pan at medium heat.
Working in batches, brown the meatballs – about 1 minute on each “side”. They don’t have to be perfectly brown the whole way around, but getting a good sear on at least two “sides” will lock in some great flavor just like with a steak. Place browned meatballs in rows on oven-safe pan.

Bake meatballs in 400*F oven for 20-25 minutes or until internal temperature reads 165*F.

Serve immediately. (I dipped them in a little bit of creamy horseradish sauce. Amazeballs!)

Suggested Pairing Options: 
Holy Crap! Garlic Soup
Red Lentils are Dal-icious

ICE: Pancake Power-Up

You do not need to check your vision, it really says pancakes! I have seen paleo and gluten-free pancake recipes for about as long as I’ve been blogging, without once ever finding a slow carb variation. In case of emergency (ladies, you know what I’m talking about), you can now finally indulge in some guilt-free relatively-fluffy goodness! I repeat – in case of emergency! Slow Carb-ers should not be eating this stuff every day, but it is absolutely a great treat if you really need a sweet boost (or you’ve got a long day of weightlifting ahead of you).

The first time I played with this recipe, I made a huge mess (as I am prone to do), but The Boyfriend got me a pancake pen and I swear it is a gift from the gods. No worries if you’re not using one, but if you have one, load ‘er up! I got about a dozen silver-dollar-sized pancakes, so adjust measurements accordingly. If your batter seems too thick, don’t be afraid to add a bit more milk-of-choice (I’m using unsweetened coconut milk) or coffee.

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Ingredients: 
1 cup blanched almond flour
1/2 cup protein powder (I’m using MP Combat Powder – Cookies & Cream)
1 tbsp coconut or vegetable oil, plus more for frying
1/2 cup unsweetened coconut or almond milk
1 jumbo egg (like the biggest you can find)
1/4 tsp psyllium seed husks
1.5 tsp ground flaxseed
1/4 tsp baking soda
2 tsp coffee (optional)
1/8 tsp salt (optional)

Combine all dry ingredients in a medium-sized mixing bowl. Add wet ingredients and mix well (I found a fork the most useful for this). If using a pancake pen, pour batter into the container and screw lid on tight – I would highly recommend mixing the batter and then pouring it into the pen rather than trying to mix inside because you will end up with giant clumps (per Mama Bear’s advice).

Heat vegetable or coconut oil in a non-stick pan or griddle over medium heat. Using a large spoon or your pancake pen, pour batter into the pan to form small pancakes (about the size of the palm of your hand), making sure not to overcrowd the pan – I made them two or three at a time in my little non-stick skillet. Cook until golden brown, 1-2 minutes per side.

Note: If you are skilled at making pancakes, feel free to use less oil on your pan/griddle, but this is a new skill for me and I found that adding a bit of oil before every “batch” got the edges to crisp up a bit faster making them easier to flip – a large spatula doesn’t hurt either.

Saturday Morning Shakshuka

This recipe was updated on 02 June 2014. My seasoning ingredients have been slightly altered, the recipe itself remains the same.

I saw a recipe for this sumptuous North African/Israeli dish months ago, but hadn’t had a good opportunity to play around. An errand-less Saturday morning is just what I needed! Packed with some serious flavor and topped with a half-dozen farm fresh eggs, shakshuka is the perfect dish for breakfast in the living room, brunch with the folks, or dinner for two.

As with most delicious things, you will need a deep cast iron skillet.

Ingredients: 
5-6 large eggs
28 oz canned tomatoes with liquid (diced or whole)
1 medium yellow onion, diced
2 tsp minced garlic (3-5 cloves)
2 medium hot peppers, seeded and chopped
2-3 tbsp tomato paste
1 tbsp olive oil

Seasoning: 
Freshly cracked salt, to taste
Freshly cracked pepper, to taste
1 tsp cumin
1 tsp paprika
1 tsp harissa
1 tsp za’atar
1 tsp chili powder
1/2 tsp celery salt
2 tsp basil (or 2 Dorot cube)

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Egg #5 of 6. The last one goes in the middle!

Heat 1 tbsp olive oil in your cast iron skillet over medium heat, moving from side to side to cover the bottom of the pot. Add chopped onions and sauté for 3-5 minutes or until softened. Add peppers, basil, and garlic and continue sautéing for an additional 5 minutes or so until peppers begin to soften. Note: if using fresh basil, add it after the eggs to retain flavor and freshness.

Add 28 oz crushed tomatoes in their liquid plus two large tablespoons of tomato paste, mix very well. Add all seasoning/spices/herbs and mix again, making sure to break up any clumps that may have formed. Bring to a simmer and allow mixture to reduce slightly on medium-low heat (about 10 minutes). Now is the time to taste and adjust your flavors.

Reduce heat to low and crack 5-6 large eggs over the tomato mixture – I did five around the outside and one in the middle. Cover with lid, leaving slightly ajar, bring heat back up to medium-low, and allow to cook for 8-10 minutes until eggs are cooked (whites should actually be white) but yolks are still runny. If you like your eggs with a more solid yolk, cook for an additional 3-5 minutes.

Serve immediately – as is, with protein of choice, or over zoodles!

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