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Browsing posts by: BJ Woods

Keto Coleslaw

Jun 03, 2018 Posted in Dairy-Free, Keto Barbecue Recipes, Recipes, Salads, Side Dishes, Vegetables 4 Comments
keto coleslaw low carb sugar free recipe
Jun 03, 2018 4

This low carb sugar free keto coleslaw is about as easy as you can get, for a nice summer side dish to go with your grilled steaks, chops, or something to bring to that cookout. I made it to go with some bbq pulled pork roast that I made over the weekend, and I have to say, I’m pretty happy with it!

INGREDIENTS

8 cups of shredded cabbage (or one 12-14 ounce bag of coleslaw mix/cabbage shreds)

1 or 2 scallions, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup mayonnaise

2 tablespoons apple cider vinegar

1 dash of teaspoon pure stevia extract (1 packet non-concentrated is about 1/4 teaspoon)
OR
2-3 tablespoons erythritol granulated 
OR
1/4 cup Allulose

DIRECTIONS

1. In a small bowl, combine the salt, pepper, apple cider vinegar, and mayonnaise, and whisk until well-blended.

2. Taste for salt and pepper and adjust as needed. It will be slightly strong, but it will dilute with the vegetables in the fridge. Add sweetener to your liking.

3. In a large bowl, add the shredded cabbage and scallions, and pour the dressing over all.

4. Toss gently until all the cabbage is coated. It will seem dry, but it’s not going to be.

5. Cover and let chill in the refrigerator for at least 2 hours, remove from refrigerator and stir well, then chill some more, up to 12 hours before serving.

Makes 6-8 servings. Keeps well in fridge about 5 days. Stir before serving.

Nutrition data

Below is the information that MyFitnessPal shows:

 

I’ve got over 150 other delicious and healthy keto and low carb recipes in my ebook, Diabetic to Ketogenic: Reclaim Your Health With Real Food

Sugar-Free Keto BBQ Rub/Seasoning

May 16, 2018 Posted in Dairy-Free, Misc, Recipes 1 Comments
sugar free keto bbq rub seasoning recipe
May 16, 2018 1

This sugar free and low carb keto bbq rub and seasoning will become one of your favorite things to add to everything! I’m so pleased to say it works well and am excited to share it with you. This makes a small batch. Multiply everything for a larger batch.

INGREDIENTS

1/2 teaspoon salt (I use fine grain pink Himalayan salt)
1/2 teaspoon black pepper
2 tablespoons chili powder (sugar-free, no fillers/flour)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground mustard (optional, but it adds a little sharpness)
1 tablespoon smoked paprika
Optional:
Ground cayenne pepper, to taste
1 tablespoon Allulose or other sugar-free sweetener *

DIRECTIONS

Combine all ingredients and store in an airtight container indefinitely. I sprinkle about 1/2 to 1 teaspoon on each side of meat and rub in before cooking chicken, pork, salmon, etc.

You may also place it into a spice jar fitted with a sprinkle lid and use it on whatever you like. Great on pizza and eggs! Add it to soup, sauce for zucchini/squash, try it on cauli mash, etc.

* or other sweetener of your choice, if using powered stevia, you will need to use much less (about 1/8 of a teaspoon)

 

I make almost all my sauces, condiments, dips, and salad dressings from scratch. Find recipes like this and more in my ebook, Diabetic to Ketogenic: Reclaim Your Health With Real Food

 

Roasted Red Pepper Hummus

Apr 24, 2018 Posted in Dairy-Free, Recipes, Side Dishes, Snacks, Vegetables 0 Comments
Roasted Red Pepper Hummus
Apr 24, 2018 0

My roasted red pepper hummus is a low carb treat and good source of protein – great with celery, pepper strips, cucumber slices! But be careful, it’s addictive.  One thing people always beg me to bring to parties.

INGREDIENTS
3/4 cup roasted red bell peppers *
3 1/2 cups soaked, cooked garbanzo beans **
1/4 cup tahini paste
1/2 to 2 teaspoons salt
1 clove garlic, smashed
3/4 teaspoon ground smoked paprika
1/4-1/2 teaspoon cayenne pepper
1 1/2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons water, or more if needed

DIRECTIONS
In your food processor bowl set with the S-blade, add in the roasted red peppers, garbanzo beans,
tahini, lemon juice, salt, and garlic. Pulse about one minute. Then slowly drizzle in the olive oil while blending until smooth. While blending, pause to scrape down sides of food processor bowl as needed. If it is dry, drizzle in a bit of water and blend some more. Taste the roasted red pepper hummus and add salt, lemon juice, garlic, or cayenne pepper to taste.

Pour hummus into a 4-cup container with a tight lid and place in fridge for an hour or two to blend flavors and to set up (it will firm up more). Keeps about one week.

Makes about 24 ounces/servings.

Notes:
* or 1 pound fresh, roasted

** 1 1/2 cups dry) OR 2 15-ounce cans garbanzo beans, drained and rinsed

For preparing roasted red pepper hummus from dry beans instead of using canned

Crock pot method:  You can prepare roasted red pepper hummus in the crock pot, too, if you prefer. Sort and rinse 2 cups cups dry garbanzos, 1/4 teaspoon baking soda, 7 cups water. Drain and rinse. Add to crock pot with water and soda, and cover. Cook on HIGH 3-4 hours, or LOW 6-8 hours, or until tender. Drain.

Stove top method: No crock pot? OK! Make roasted red pepper hummus on the stove! Sort and rinse dry beans and place into pot with about 6 cups water. Bring to the boil, then simmer on medium low until tender. Drain and rinse beans, then simmer in salted water for 1 to 1 1/2 hours until softened. Drain beans and cool to room temperature.

(optional) To peel beans:
Squeeze each bean and it will pop out from its skin. Leaving the skin on will make for a much more fibrous hummus, while skinned beans make a more smooth and creamy version of roasted red pepper hummus.

 

There’s more quick and easy keto and low carb snack recipes like this in my recipe ebook, Diabetic to Ketogenic: Reclaim Your Health With Real Food

 

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