2412 River Road. Suite C.
Missoula, MT 59804
Tel: (406) 531-6779
RECIPES
Ring Around An Egg
Prep Time: 4 Minutes; Makes 4 "rings" (2 servings)
Cook Time: 4 Minutes; Calories: 245; Carbohydrates: 6 grams; Fat: 18 grams; Protein: 14 grams
Ingredients:
-
1 Teaspoon Coconut Oil
-
1 Red Bell Pepper
-
4 Eggs
-
1/2 Medium Avocado [thinly sliced]
-
1 Dash of Salt
-
1 Dash of Pepper
Zucchini Ribbon Roll-Ups
Ingredients:
• 2 large zucchini (1-1/2 lb.)
• 4 oz. (1/2 of 8-oz. pkg.) KRAFT Cheddar Cheese, cut into 32 small cubes
• 1 jar (12 oz.) roasted red peppers, patted dry
Directions:
Use vegetable peeler to cut each zucchini into 16 lengthwise slices. Cut putters into 32 strips, each about 1/2 inch wide. Top each zucchini strip with 1 each petter strip and cheese cube; roll up tightly. Secure with tootpicks.
Nurtional Info:
Calories 40
Total Fat 2.5g
Total Carbohydrates 2g
Sugars less than 1 g
Protein 2g
Chinese Fried "Rice"
​
Ingredients:
• 1/2 head raw cauliflower (grated to make 3 1/2 cups)
• 3 green onions
• 1 clove garlic minced or 1/2 tsp garlic power
• 1/2 tsp ginger
• 3 tbs soy sauce
• 3 eggs, beaten
• Olive oil
• Cooked chicken, beef, pork, shrimp, ham, turkey, etc. (any mixture you like)
Directions:
In a Wok or large skillet, heat enough oil to cover the bottom. Fry minced garlic (or garlic powder) with finely diced white part of onions for approximately 1 minute. Add grated cauliflower and fry for 4-5 minutes, stirring constantly. Add soy, ginger, diced green onion tops and pre-cook cubed meat or shrimp. Stir well and brown a bit. Push mixture to one side of pan. Add oil if necessary and scramble eggs on empty side of pan. Stir eggs into “rice” mixture and remove from heat.
Serves 3-4. 5-7 net grams of carbohydrates per serving. Stores and re-heats beautifully.
NOTE: For an additional 6 grams for the entire recipe, try 1/2 cup frozen peas (about 2 minutes after adding cauliflower). It adds great flavor and richness to the dish!
Low Carb Crepes
Ingredients:
• 3 oz regular cream cheese
• 5 eggs
• 2 tbsp coconut flour
• 51 tbsp gluten-free oat flour, OR vital wheat gluten
• Liquid sweetener (or small packets used for coffee) to equal 4 tsp sugar
• 1/2 tsp vanilla extract
Directions:
In food processor, process cream cheese. Add eggs; process. Add coconut flour, oat flour, liquid sweetener and vanilla extract and process until smooth, scraping down the sides at least once and processing again.
Use 3 tbsp. Batter for each crepe and a small, nonstick 6-inch crepe pan (inside diameter) - make sure you have a newish nonstick pan (i.e. it must still be nonstick. lol) - I have a couple of pans that I keep primarily for making crepes. Tilt pan to coat with batter. Cook over medium heat. Flip crepe when it is easy to slide a spatula underneath it. Cook a few seconds on the second side. Set aside in covered casserole dish and in the oven at a low heat of 190°F. Brush pan with a little olive oil between every other crepe or so.
Nutritional Info:
1 crepe
Calories 41.9
Total Fat 2.5g
Total Carbohydrates 3g
Sugars 2g
Protein 4g
Bacon, and Cranberry Endive Boats
Ingredients:
-
1/2 cup crumbled blue cheese
-
6 tablespoons low-fat sour cream
-
12 endive leaves
-
4 thin slices turkey bacon, cooked until crisp, crumbled
-
2 tablespoons dried cranberries
Directions
1. In a bowl, combine the blue cheese and sour cream, mashing together roughly with a fork.
2. Spread 1 1/2 teaspoons of the blue cheese mixture into each leaf.
3. Top with crumbled bacon and dried cranberries and serve.
Prep time: 5 minutes
Makes: 6 servings
Nutrition facts per serving:
105 calories, 6g protein, 5g carbohydrate, 7g fat, 2g fiber