Tag: low carb

Easy Egg White Frittata. {Low Carb, Low Fat, High Protein}

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Easy like Sunday morning low carb low-fat frittata

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Before we get going, I have to get something out of the way.

Carbs are not bad.

Fats are not bad either.

There are no bad foods.

(Go ahead and reread those. I’ll wait. It’s important)

Now, this recipe is low in both carbs and fat not because you should avoid them but so it customizable for any meal plan.

Need more carbs with your breakfast? Pair with a side of fruit or sprouted grain toast.

Need more fat with your brekkie?  Then have some avocado with it. Or even a slice of bacon.

Now that we got that out of the way let’s get to it.

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Easy like a Sunday Morning Frittata
  • 3 oz, Canadian Bacon, diced
  • 25 cup, shredded cheddar cheese (use fat-free or low fat if YOU want to keep the dish lower in fat)
  • 4 oz, Tomatoes chopped ( I like to use cherry)
  • 2 Cup Zucchini grated
  • 24 ounces, Egg White (if you wish to add whole eggs, remove 2 oz of whites for every whole egg)
  • ¼ cup fresh basil, torn

 

Preheat oven to 350.

  1. Grate the zucchini. I like to use the grater attachment on the food processor, but a box grater will also work.  Once grated place in a strainer and toss with 1 tsp kosher salt.  Set aside while prepping the rest of the ingredients.
  2. Using a paper towel run the inside of cast iron skillet with olive oil.
  3. Heat pan over medium-high heat. When hot add diced Canadian Bacon.
  4. Meanwhile, beat the egg whites.
  5. Using a paper towel or a tea towel, squeeze out all the excess water from the grated zucchini.
  6. Add tomatoes and zucchini to skillet.
  7. Allow veggies to cook for about 3 mins.
  8. Pour whites in the skillet.
  9. Sprinkle cheese over the top
  10. Place in the oven and bake for about 30 minutes. It is down when the middle is fully set.
  11. Remove from oven, let cool for at least 5 min and top with torn basil.
  12. Eat and enjoy!

Nutrition info for ¼ the skillet: 145 calories  gram fat, 4 grams carbs and 26 grams protein

Low Carb and Low fat

Low Carb, High Protein Make-ahead Zucchini Fritters.

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Need an easy grab and go breakfast when the morning rush got you like whoa? I got you covered with these make ahead low carb high protein zucchini fritters.

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These zucchini fritters make for an easy on the go breakfast option.

These make-ahead zuke fritters are not only great straight out of the pan they are also pretty delicious cold from the fridge the next day. (And the day after that too!)

You can eat them as they are (may I reccomend a sprinkle of salt and dash of hot sauce?) or as a bun for a sausage patty. I personally eat them alone, one handed. Usually while rushing to get my oldest to the bus stop on time.

They can make a nice lunch too. As an accompaniment to a BAS salad or bowl of soup.

My favorite part of them is their volume.  One serving is eight fritters. Yes, EIGHT! They make me feel like I am eating much more than I am, helping to keep my full for hours.  If 8 fritters seems like too much for you, no problem! Just have a half serving.

Alright, let’s get to it:

 

Low Carb, High protein Zucchini Fritters
  • 2 Tb coconut flour
  • 5 eggs
  • 3 TB egg white
  • ¼ tsp garlic powder
  • ¼ tsp onion
  • ¼ tsp black pepper
  • ½ tsp salt
  • 3 large zucchinis, grated (should be about 4 cups)

 

  1. After grating the zucchini, using a paper towel squeeze out the excess water. (The drier you can get it the better).
  2. Using a whisk (or fork) beat the eggs, whites, coconut flour, garlic powder, onion powder and salt and pepper.  (The coconut flour will want to clump, just keep whisking).
  3. Heat a large skillet over med high heat and spritz with cooking spray.
  4. Using a ¼ cup OR an ice cream scoop, scoop and put in hot pan. Light press them out, into a 4 in pancake. (my skillet can only hold 4 at a time, so plan to be batch cooking).
  5. Cook for 3-4 mins per side.
  6. When done, set on paper towel to cool. If storing, wait till fully cooled. Blot again with paper towel and store in fridge for 3-4 days.

Makes 16 4 inch fritters.

Nutrition for 8 (YES, that’s right I said EIGHT fritters): Calories: 260 Fat:14g Carbs: 12g Protein: 22g

 

Inspired by Zucchini Pancakes in Practical Paleo by Diane Sanfilippo.

 

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Low Carb High Protein Make Ahead Lasagna Jars

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These little lasagna jars are not only healthy and tasty but also incredibly easy to prepare. They make a great meal prep option.  They can be stored for months in the freezer or kept in the fridge for 3 days.  I personally like to keep a few in my freezer as an option for those days where things do not go as planned and I need a quick meal. Just knowing they are in there keeps me from ordering take out or going to a drive through.

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Instead of noodles, this recipe uses zucchini.  I found slicing the zucchini thinly gave it the best texture. You can use a mandoline slicer or a shop knife.

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While I used a jarred marinara (Amy’s brand) you could easily use homemade it you want.  Either way, make sure to pick a lower sodium and lower sugar option.

The most important aspect of this recipe is what you choose to store the lasagna in. If you plan to freeze these, make sure you use a freezable container. Also, it is helpful to use containers that are oven safe, that way they can go straight in the oven without dirtying another dish.   Wide mouth mason jars, Pyrex glass storage containers or Glasslock containers all work.  Just make sure you don’t put a frozen dish right in the hot oven, the abrupt temperature change can make the glass crack or shatter.

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Makes 6 pint sized mason jar servings.

  • 1 lb extra lean (99% lean) ground turkey
  • ½ onion, finely diced
  • 2 cloves, minced
  • 1 jar Marinara Pasta Sauce (look for a lower sodium and lower sugar variety, I like Amy’s brand)
  • 3 Tb egg white
  • 1 cup low fat cottage cheese
  • 1 medium zucchini
  • ¾ cup part skim shredded mozzarella
  • chopped fresh basil

 

  1. Using a mandoline, thinly slice the zucchini. You can slice by hand, but the thinner the better.
  2. Spritz large skillet with cooking oil and sauté onion till translucent.
  3. Add ground turkey and brown.
  4. Add minced garlic, and cook for 1 min.
  5. Pour in marina sauce
  6. Meanwhile in a small bowl, combine cottage cheese and egg white.

Assembling jars

  1. Line up 6 containers. And layer half the zucchini slices in the bottom of the jars.
  2. Next add cottage cheese mixture to each jar.
  3. Then add meat and sauce.
  4. Repeat with remaining cottage cheese and then sauce mixture.
  5. Top with half the zucchini slices.
  6. If you plan to cook them immediately, top with cheese, about 2 Tb per jar, and bake at 350 for 15 mins. Or until the mixture is bubbly and the cheese is melted.Otherwise store in the fridge for 3 days or in the freezer for 3 months.Top with cheese before cooking. (And I recommend defrosting before cooking if frozen.) You can bake for 20 minutes at 350. Or use the microwave (keep in mind the cheese won’t get all crispy and brown in microwave)
  7. Sprinkle with fresh basil and enjoy!

Nutrition for 1/6 the recipe:

Calories: 238 Fat: 8 grams Carbohydrates: 12 grams Protien:31 grams

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Chicken, Bacon and Potato Soup

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This is a perfectly warm and comforting soup, without all the carb and fat you usually get in a potato bacon soup. It’s is so light you probably will still be able to have some crusty bread with it (if you are into that sort of thing).   However, I felt the soup was plenty filling without the bread. The high protein content (35 grams per serving) helps keep you feeling full and satisfied while still being low in fat and carbs.

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Comforting chicken, potato and bacon soup.

Make sure to use bone in chicken thighs.  The bone helps keep the meat tender and not dried out.  If you can’t find any bone in thighs with the skin already removed, just remove it yourself.  Slip you finger between the skin and the meat, and tear off.  It can be slippery; I find grabbing the skin with a paper towel helps.  Using kitchen shears, cut off any remaining hunks of skin or fat.  Before serving, you will gently remove the thighs with a slotted spoon.  They will start to fall apart so you have to be gently.  Remove the bones and any cartilages and return to the slow cooker.

The whole recipe only takes 4 hours in the slow cooker on low.   Unfortunately, you do need to tend to it after 2 hours (to throw the potatoes in). But it is a great meal to make when you are going to be busy in the house doing other things.

 

Chicken, Bacon and Potato Soup

4  bacon slices, chopped

2 pounds bone-in chicken thighs, remove the skin.

½ tsp garlic powder

½ tsp onion powder

½ tsp oregano

½ kosher salt

2 large leeks, thinly sliced

4 carrots sliced

4 celery stalks, sliced

4 cups unsalted chicken stock

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

5 thyme sprigs

12 ounces baby potatoes

2 huge handfuls baby spinach

 

  1. Cook bacon in a large skillet, till nice and crispy.  Remove bacon and set aside.  Leave the bacon fat in the pan
  2. Season chicken thighs with seasonings (garlic powder, onion powder, oregano and salt) Place in skillet and brown.  Approximately 4 minutes per side. Remove and place in slow cooker.
  3. Add carrot, leek and celery to pan and sauté for 5 mins.  Then move to slow cooker.
  4. Add chicken stock and bacon to slow cooker.  Cover and cook on low for 2 hours.
  5. After 2 hours add potatoes and cook on low for another 2 hours.
  6. Remove chicken and pull meat from the bone.  Shred and put back in slow cooker.  Add spinach and salt and pepper to taste.

 

Enjoy!

 

Nutrition Info for 1/6 the recipe: 256 calories 7 grams fat, 15 grams carbs, 35 grams protein

 

Inspired by a recipe in Cooking Light Magazine.