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Low Carb Easter Menu

Easter is a very special gathering time for many families and we’ve put together a menu that will help you make it delicious and low carb at the same time!. Start planning your Low Carb Easter Menu with these great recipes:

Sun-Dried Tomato Deviled Eggs

Spinach Salad With Hot Bacon Vinaigrette

Steamed Green Beans With Lemon Vinaigrette

Mock Mashed Potatoes

Holiday Ham with Honey Apricot Glaze

Cream Cherry Crunch

carbsovereasy:

Lunch

  • ~250g of littleneck clams cooked w/ butter (~2 tbsp), garlic (4), cut red chili, parsley flakes, ~3 oz. of Chardonnay and kosher salt, over shirataki noodles

Dinner

  • Last of the homemade pork bone broth w/ kosher salt (~1 cup)
  • Romaine salad w/ a half-boiled egg, homemade rosemary mayo (2 tbsp), topped w/ sakura ebi (~10g)

G: TrW (45 min), L60 (200)

Short on calories today, but I suppose I’ll make up for it on other days. Bone broth is really filling. That, and loads of green tea. (I’m not as diligent writing up my tea consumption, I must say.)

Randomly - whilst watching YouTube - it occurs to me I’d love to try a fine dining restaurant where each dish is keto-friendly.

I mean, can they make a dish look all posh when it’s exclusively real food instead of relying on random swirls of glucose, plated on gluten and thickened with unnecessary starch? (Also, if this place exists, someone kindly direct me to it.)

pbs-food:

Ditch the noodles: Zucchini Lasagna

(via recoveryourfitness)

Hey fellow low carbers! Check out our newly updated Clearance Sale Aisle!

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(Just the Cheese Crunchy Baked Herb & Garlic Cheese Chips (sell by date 03-20-14)

With products like Walden Farms Alfredo Pasta Sauce and Baja Bob’s Strawberry Daiquiri Mix over 50% OFF, you’ll be set for a these last few awful weeks of winter.

Some of our products even got below $2.00! Such as:

Homestyle Fresh Low Carb Chicken Chili 5g carbs 

(sell by date 01-26-13)

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Miracle Noodle Ziti (sell by date 11-05-2013)

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Miracle Noodle Garlic and Herb Fettuccini (sell by date 11-19-13)

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Splenda Nectresse 40 Packets (sell by date 12-13-13)

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There are so many more great products to check out! Hurry before they’re gone!

ibreatheimhungry:

Jalapeno Popper Soup - some serious low carb comfort food.  Plus bacon.
http://www.ibreatheimhungry.com/2013/02/jalapeno-popper-soup-low-carb-gluten-free.html

ibreatheimhungry:

Jalapeno Popper Soup - some serious low carb comfort food.  Plus bacon.

http://www.ibreatheimhungry.com/2013/02/jalapeno-popper-soup-low-carb-gluten-free.html

ibreatheimhungry:

Pumpkin Crepe Cake - low carb and gluten free, this cake is perfect for all of your fall entertaining needs!

calmandketo:

Jalapeno Popper Cauliflower Casserole (WITH BACON!) 3.8 Net carbs per serving. Made this last night, amazing side dish. 

hinjarheg:

Easy Baked Chicken Paprika with Sour Cream Gravy - a low carb and gluten free recipe from ibreatheimhungry.com

Check out a delicious recipe from our friend at “I Breath I’m Hungry”!

symphonyofawesomeness:

  • slices on bacon, preferably applewood smoked
  • also you can substitute turkey or vegetarian bacon
  • 1 tomato, sliced thin
  • 2 whole romaine leaves
  • 2 tablespoons mayonaise
  • salt and pepper to taste

Spread each lettuce leaf with a generous portion of mayo.
Sprinkle with salt & pepper
Top with two strips of bacon, then a layer of sliced tomatoes, and two more slices of bacon.
Enjoy!

beautifulpicturesofhealthyfood:

Healthy Pizza Recipe - How to make a Low Carb, High Protein Pizza…Buff Dudes, YouTube

Cheddar and Pepper Stuffed Bacon Wrapped Chicken

Ingredients

  • 2 Chicken Breasts
  • 2 slices extra sharp cheddar cheese
  • 1 sweet red or orange pepper
  • 4 pieces bacon

Instructions

  1. Carefully cut open chicken breasts with a long thin knife. You’ll want to butterfly them, but be careful to not cut yourself or pull the knife up or down to get an uneven cut.
  2. Season inside with salt and pepper.
  3. Cut cheddar slices in half so you can lay them inside chicken and not overhang.
  4. Cut pepper into long strips that lay flat.
  5. Lay into chicken, fold chicken back up.
  6. Carefully wrap chicken with bacon.
  7. If you are having a hard time, you can use a toothpick to keep the chicken closed and the bacon from sliding off- but that is totally optional.
  8. Bake at 350 for 30 minutes, check chicken’s internal temp.
  9. When chicken is cooked thoroughly, set to broil and crisp bacon under broiler for about 2 minutes.
  10. Serve with veggies and a salad, rice or other side dish and enjoy!

http://www.sweetcsdesigns.com/cheddar-and-pepper-stuffed-bacon-wrapped-chicken/



Roasted Garlic and Chevre Lasagne – Low Carb and Gluten-Free



Yield: 6 servings



Ingredients
1 head garlic
1 teaspoon extra-virgin olive oil
½ cup raw cashews pieces (2.25 ounces)
¾ cup filtered water
1 egg
4 ounces chevre or fresh goat cheese
1 tablespoon chopped mixed fresh herbs such as thyme, rosemary and sage
¾ teaspoon salt
¼ teaspoon Freshly ground pepper
2 medium zucchini, stem cut off (1.5 pounds)
1 small eggplant, stem cut off (1.25 pounds)
1 small sweet onion, peeled and cored
1 medium tomato, cored and thinly sliced
½ cup shredded Parmesan Reggiano or Hard Aged Goat Cheese
Fresh basil for garnish
Instructions
Preheat oven to 350 degrees. Cut ends of garlic head off with a serrated knife exposing individual tips of garlic cloves. Place root-side down on a double layer of aluminum foil and drizzle olive oil over the exposed garlic clove ends. Wrap foil into a packet and transfer to the oven (seam side-up.) Roast garlic until soft, fragrant and starting to brown, 45 minutes to 1 hour. Remove from oven and open packet and allow garlic to cool.
Puree cashew pieces and water in blender until completely smooth, 1 ½ to 2 minutes, scraping down sides occasionally. Squeeze garlic out of papery skins into the cashew mixture and discard skins. Add egg, chevre or fresh goat cheese, chopped mixed herbs, salt and pepper and puree until smooth and creamy.
Cut zucchini, eggplant and onion lengthwise as thinly as possible into sheets with a mandolin or very sharp knife.
Coat a 9 by 9 inch baking dish or other 2 ½ quart baking dish with cooking spray. Spoon about ¼ cup chevre sauce onto bottom of the baking dish. Layer a third of the zucchini, eggplant and onion into the bottom of the dish. Layer in ½ cup chevre sauce. Top with another layer of vegetables and sauce. Top with a final layer of vegetables, tomatoes, and any remaining chevre sauce. Cover with a layer of parchment and then cover with foil and transfer to the oven.
Bake until completely cooked through and the vegetables are soft, 1 hour to 1 hour 15 minutes. An instant read thermometer inserted into the center of the casserole will register 180 degrees or higher. Remove foil and top with the Parmesan or aged goat cheese. Return to the oven until the cheese is melted, 8 to 10 minutes. Remove from oven and allow to cool 15 minutes before garnishing with basil and serving.
Notes

Serves 6. Each serving has 12 g of carbs and 4 g of fiber. Total NET CARBS = 8 g.
200 Calories; 13g Fat (56.3% calories from fat); 11g Protein; 12g Carbohydrate; 4g Dietary Fiber; 49mg Cholesterol; 480mg Sodium

Read more at http://alldayidreamaboutfood.com/2013/11/roasted-garlic-and-chevre-lasagne-low-carb-and-gluten-free.html#GTy1QGEbz3AUFC6t.99
Roasted Garlic and Chevre Lasagne – Low Carb and Gluten-Free

Yield: 6 servings

Ingredients

  • 1 head garlic
  • 1 teaspoon extra-virgin olive oil
  • ½ cup raw cashews pieces (2.25 ounces)
  • ¾ cup filtered water
  • 1 egg
  • 4 ounces chevre or fresh goat cheese
  • 1 tablespoon chopped mixed fresh herbs such as thyme, rosemary and sage
  • ¾ teaspoon salt
  • ¼ teaspoon Freshly ground pepper
  • 2 medium zucchini, stem cut off (1.5 pounds)
  • 1 small eggplant, stem cut off (1.25 pounds)
  • 1 small sweet onion, peeled and cored
  • 1 medium tomato, cored and thinly sliced
  • ½ cup shredded Parmesan Reggiano or Hard Aged Goat Cheese
  • Fresh basil for garnish

Instructions

  1. Preheat oven to 350 degrees. Cut ends of garlic head off with a serrated knife exposing individual tips of garlic cloves. Place root-side down on a double layer of aluminum foil and drizzle olive oil over the exposed garlic clove ends. Wrap foil into a packet and transfer to the oven (seam side-up.) Roast garlic until soft, fragrant and starting to brown, 45 minutes to 1 hour. Remove from oven and open packet and allow garlic to cool.
  2. Puree cashew pieces and water in blender until completely smooth, 1 ½ to 2 minutes, scraping down sides occasionally. Squeeze garlic out of papery skins into the cashew mixture and discard skins. Add egg, chevre or fresh goat cheese, chopped mixed herbs, salt and pepper and puree until smooth and creamy.
  3. Cut zucchini, eggplant and onion lengthwise as thinly as possible into sheets with a mandolin or very sharp knife.
  4. Coat a 9 by 9 inch baking dish or other 2 ½ quart baking dish with cooking spray. Spoon about ¼ cup chevre sauce onto bottom of the baking dish. Layer a third of the zucchini, eggplant and onion into the bottom of the dish. Layer in ½ cup chevre sauce. Top with another layer of vegetables and sauce. Top with a final layer of vegetables, tomatoes, and any remaining chevre sauce. Cover with a layer of parchment and then cover with foil and transfer to the oven.
  5. Bake until completely cooked through and the vegetables are soft, 1 hour to 1 hour 15 minutes. An instant read thermometer inserted into the center of the casserole will register 180 degrees or higher. Remove foil and top with the Parmesan or aged goat cheese. Return to the oven until the cheese is melted, 8 to 10 minutes. Remove from oven and allow to cool 15 minutes before garnishing with basil and serving.

Notes

Serves 6. Each serving has 12 g of carbs and 4 g of fiber. Total NET CARBS = 8 g.

200 Calories; 13g Fat (56.3% calories from fat); 11g Protein; 12g Carbohydrate; 4g Dietary Fiber; 49mg Cholesterol; 480mg Sodium


Read more at http://alldayidreamaboutfood.com/2013/11/roasted-garlic-and-chevre-lasagne-low-carb-and-gluten-free.html#GTy1QGEbz3AUFC6t.99