This was one of the first (non-dessert) dishes I ever learned to cook that actually impressed people! My mom taught me this recipe, and I switched out a bit of the pecans for flaxseeds to make it a bit lower in carbs. Pecans are lower in carbs than most nuts, and provide a delicious fried crust!
1/3 cup pecan halves
1 tbs whole flaxseeds
1/8 tsp salt
22.5 oz of salmon
Seasoning of choice (I use lantana all-purpose)
1 egg (won't need the whole thing, so you can just use the white if you prefer)
Splash of unsweetened almond milk
Put pecans, flaxseeds, and salt into a food processor (I use my Ninja blender) until finely ground. Beat together egg and splash of almond milk. Cut the salmon into 5 portions. Season each piece then use a pastry brush to brush the egg mixture on each piece. Cover the egg side with the nut/flaxseed mixture. Place in heated frying pan with oil skin side up. Flip when desired ( like mine a little rarer, so it's 3-4 minutes per side depending on the thickness of the cut). Makes about 5 servings.
Nutritional info per serving (takes into account the olive oil used):
292 calories, 20g fat, 1.8g carbs, 1.4g fiber, .4g net carbs, 26.5g protein
I used to hate healthy salads. Don't get me wrong - I loved caesar salads and any greens drenched in ranch dressing, but didn't realize how unhealthy they were. Ahhhh ignorance is bliss.
This dressing is actually pretty damn delicious and satisfied my caesar salad cravings!
Makes about 6 servings with the following nutritional info:
65 calories, 7.2 g fat, 0 g carbs
Mix together the following with a fork:
1.5 tbsp yellow mustard
1 tbsp apple cider vinegar
3 tbsp mayonnaise
1 tbsp olive oil
1/4 tsp salt
Pour liberally over boring lettuce of your choice :)
THIS IS MY FAVORITE RECIPE EVER. This has less than 1g net carbs and is delicious AF.
16 oz./1lb of chicken (I used 5 drumsticks, but any other part with work)
1/2-1 cup ground up pork rinds (I use a food processor to get it fine)
Seasoning of choice, I used lantana all-purpose seasoning)
A splash of unsweetened almond milk
Oil for frying
Mix together the pork rinds and the seasoning. Beat the egg with a splash of almond milk. Dip pieces of chicken in the egg mixture then in the pork rinds. Repeat the dip. Place in the frying pan. Let each side cook until you almost smell burning, then turn over. Drain on a drying rack covered in paper towels. Try not to eat all of it in one sitting...
Fat content depends on how much oil you are using to fry it, but here are the macros before the frying, per 1 drumstick:
125 calories, 5.4g fat, 0.1g carb, 0.1g fiber, 0 net carbs, 17.2g protein
My friend Frank recently told me about these while we were on a hike, so I can't take credit. They're so easy that I couldn't help but post them for anyone looking for a low-carb appetizer. 3 ingredients, that's it!
10 jalapeño peppers
8 oz. of cream cheese
10 slices of uncooked bacon
Most recipes call for halved peppers. I tried a few whole ones (see below) and they were delicious, so it's really up to you! Either way, you need to get the seeds and membranes out of all the peppers. Next, fill them up with cream cheese. Wrap a piece of bacon around each pepper (half a piece, if you're cutting them in half)*. Bake at 400 F for about 15 minutes, then broil on the top shelf for another 5 minutes to crisp up the bacon.
*Bacon is one of the best low-carb treats ever. If you want to use a whole slice of bacon per half pepper, GO FOR IT!
Makes 20 poppers (if you cut each pepper in half) with the following nutrition:
63 calories, 5.5g fat, 0.9g carbs, 0.2g fiber, 0.7g net carbs, 2.7g protein
Just a former fat girl who loves food...
and her cat.
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