Low Carb Lasagna Recipe – the Noodleless Lasagna

If you’re a working male or female on a minimal carb diet, food breaks often create a large problem, especially lunch. On the active workday, how on the planet will you find time to visit a minimal carb restaurant or prepare a special meal? We usually prepare meals in advance for the week and store them in Tupperware bowls that can be washed or thrown out. Quick and easy.

Low Carb Pizza Cone Recipe

Low Carb Pizza Cone Recipe

This Low Carb Pizza Cone Recipe is a fantastic alternative for those of you who have trouble making low carb pizza crusts that you can’t pick up. Not only can you pick up these low carb cones, but they are super fun and look amazing. Kids love them (and some adults do as well). You can be creative with your pizza cones and top them with all sorts of yummy meats and veggies for your particular taste.

Also, try this great cone holder for easy handling and serving.

Chef's Choice Ice Cream Cone Holder

Low Carb Pizza Cone Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4 servings

Serving Size: 1 cone

Calories per serving: 250

Carbs per serving: 5g (4.75 Net)

Low Carb Pizza Cone Recipe

Ingredients

  • the Cone:
  • 1/2 zucchini, shredded (about 8″ long)
  • 1 eggs
  • 1 cup shredded cheese (makes about 5 cones)
  • the Filling:
  • shredded mozzarella cheese
  • chopped pepperoni, green pepper, onion
  • 2 Tbsp pizza sauce
  • 1 cup ricotta cheese
  • 2 Tbsp Pizza sauce
  • 4 black olives
  • any miscellaneous pizza toppings you want.

Instructions

  1. the Cone:
  2. Mix all the ingredients together.
  3. On a greased/sprayed cookie sheet, make four 8" circles.
  4. Bake the "dough" circles for 10-12 minutes, then let cool for about 20 minutes. The circles will need to be solid enough to lift with a spatula.
  5. Flip and bake the circles for another 5 minutes or so until they begin to brown.
  6. Wrap the circles around a cone shape. (You can create a shape by stapling heavy paper into a cone shape and wrapping with parchment paper to keep the circles from sticking)
  7. Let the circle/cones cool on a rack overnight.
  8. the Filling:
  9. Preheat your oven to 350 degrees
  10. Spray a glass baking dish and use the remaining dough from above to press over and cover the bottom of the dish.
  11. Cover the dough with veggies, 2 Tbsp pizza sauce, and cheese. Bake for about 20 minutes (until the cheese is bubbling). Cool slightly.
  12. Mix the Ricotta cheese and remaining 2 Tbsp of sause in a seperate bowl and set to the side.
  13. Cone Assembly:
  14. Drop a black olive in the bottom of the cone
  15. Fill the cone about 1/2 way with your glass baking dish ingredients
  16. Top off the cone with your side bowl ingredients
  17. Top off with any extra veggies, pepperonis, or other pizza toppings.

Notes

Protein = 18g; Fat=21g

http://lowcarblosers.com/recipes/lunch/low-carb-pizza-cone-recipe/

Broccoli Cheese Mini Omelet Bites

Recipe Broccoli Egg and Cheese Mini Egg Omelet

Broccoli Egg and Cheese Mini Omelet Bites

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 5 servings

Serving Size: 2 omelets

Calories per serving: 167

Carbs per serving: 5

Broccoli Egg and Cheese Mini Omelet Bites

Ingredients

  • 4 cups broccoli florets
  • 4 whole large eggs
  • 1 cup egg whites
  • 1/4 cup shredded cheddar
  • 1/4 cup grated cheese
  • 1 tsp olive oil
  • salt and fresh pepper
  • cooking spray

Instructions

  1. Preheat the oven to 350
  2. Steam your broccoli (use just a little water for 5-8 minutes)
  3. Crumble the cooked broccoli and add to salt and pepper and olive oil and mix well.
  4. Use your cooking spray to coat a standard non-stick cupcake pan and evenly pour the broccoli mix into 10 of the 12 trays.
  5. Using a medium bowl, beat the eggs, egg whites, salt and pepper, and grated cheese.
  6. Pour the egg mix over the broccoli until the tins are about 3/4 full. Top with grated cheese.
  7. Bake for approximately 20 minutes.
  8. Store all leftovers in air tight baggies and refrigerate.

Notes

2.5 net carbs a serving

http://lowcarblosers.com/recipes/breakfast/broccoli-cheese-mini-omelet-bites/

These Broccoli Cheese Mini Omelet Bites are SO easy to make. We make them on Sunday and eat the hot out of the oven. We store the leftovers in these microwave safe 3-Compartment containers and eat them for breakfast through the rest of the week. Eat them fresh out of the oven, eat them cold or microwave for about 45 seconds. Prepping several meals on Sunday for the week ahead makes life so much easier. These Broccoli omelet bites are high in protein and will make you feel full. I make mine with lots of broccoli and cheese, but you can add any other veggies that you would typically include in an omelet like peppers, onions, spinach, etc).

 

The ChefLand 3-compartment microwave safe containers we use:

ChefLand 3-Compartment Microwave Safe Food Container with Lid/Divided Plate/Bento Box/Lunch Tray with Cover, Black, 10-Pack

Low Carb Chicken Curry

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Carbs per serving: 7

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Ingredients

  • 1 3lb whole skinless chicken cut into pieces
  • 3 chopped onions
  • 1 teaspoon ground cinnamon
  • 1 bay leaf
  • 2 cloves crushed garlic
  • 1/4 teaspoon ground ginger
  • 1 teaspoon paprika
  • 3 tablespoons Leena Spices chicken curry Masala powder (or your favorite)
  • 1/2 teaspoon white sugar
  • 1/2 lemon (juiced)
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon tomato paste
  • 1 pinch salt
  • 1/4 cup olive oil
  • water to cover

Instructions

  1. 1. Use the olive oil to fry the onions until brown. Mix in the bay leaf and the cinnamon. Stir. Add the paprika, sugar, ginger, curry powder, garlic, and salt. Stir for 2 more minutes. The mixture will thicken into a paste.
  2. 2. Add the tomato paste and chicken. Let simmer for about 20 minutes, or until chicken is done.
  3. 3. Add the cayenne pepper and lemon juice. Simmer for 5 more minutes.
  4. 4. Serve
http://lowcarblosers.com/recipes/dinner/low-carb-chicken-curry/

LEENA SPICES – Chicken Curry Masala – Gluten Free Spice Seasoning Mix - Delicious Indian Flavor – No Chili Or Salt – Dry Rub Marinade Blend – Prime Quality Powder With Spicy Taste – With Recipe.

 

This Leena Spices Chicken Curry Masala Powder makes the BEST low carb chicken curry I have ever made.  Since the carbs count is low, I can eat it and not have to scrimp on carbs for my other daily meals! Fantastic.

It’s important to get a wide variety of foods on a daily basis so you don’t burn yourself out. Try low carb meals from all cultures and walks of life. The spices in this chicken curry recipe have the added benefit of giving your metabolism a small boost as well.

 

the Science of Low Carb

Low Carb Food Pyramid

the Science of Low Carb

You are a Winner! Did you know that? You were the winner in the biggest race of your life, and you may not even be aware.

See, once there was this egg, and it was waiting on a sperm. Your sperm was at the starting line with about 280 million other race contestants. The shot was fired and you were out of the gate, in the race for your life. Literally. So you swam, and elbowed, and cut-off all the other little guys, fighting and clawing your way to the finish line. And you won! Congratulations.

It was at that point that two genetic materials came together and created a living, breathing organism. That organism was you. And you had all the best characteristics of your mother and father. These characteristics have been passed down from all of your ancestors since the first man ever walked the earth. Generation to generation, we pass down the things we learn as a species. The things that make us better. The things that make us stronger.

Our ancestors were hunters and gatherers. There were no supermarkets. There was no such thing as a Twinkie. They lived off of what they could dig up from the ground, pull off a plant, or kill. And that is how the entire species of man has evolved. We are a hunter/gatherer species. Our bodies expect large amounts of fat, some protein, and few carbs. That is the perfect fuel combination for our biological machine.

All of the food we consume can be categorized into these three main categories, known as Macronutrients. Fats, Protein, and Carbohydrates (Macronutrients) are responsible for providing us with all of our calories and energy. They are responsible for our metabolism, growth, and for all of the functions our bodies require on a daily basis. And just like you can give a race car different fuel mixtures for optimal performance, you can change the combinations of the Macronutrients to tweak how your body runs.

So, what exactly are the Macronutrients?

The body needs large amounts of all the Macronutrients every day. Here are their job functions.

Protein

You have probably heard that Proteins are the building blocks of life. Its job is to repair tissues and build bone. It helps to grow muscles, form cartilage, and renew skin. Protein is also used to make blood, hormones, enzymes, and other chemicals in the body. Your immune system uses Protein to defend against viruses and bacteria by creating Antibodies in your blood. Protein is not stored in the body like the other Macronutrients. What you don’t use is flushed out of your system in your urine. The good news is that Protein can be converted into glucose for energy. Since it takes the body twice as much effort to convert Protein to glucose than it does Fat or Carbohydrates, then it consumes more calories in the process. A diet with good Protein intake also makes you feel “full” faster, thus eliminating the overall calories consumed in a day.

Fat

On the other side of the coin, you have probably heard that Fat is your worst enemy and is a heart attack waiting to happen. While there are certain fats we should avoid (and we’ll talk about all that later on), getting quality fats in your Low Carb diet should be a top priority. There was a big “to do” in Washington, D.C. back in the 80’s. Certain Politicians with their own agendas hired nutritionists and public health officials to advise we stop eating so much fat. Thus the “low fat” craze was born, introducing high-processed, man-made fats into our diets which are MUCH worse for us than normal Saturated Fat.

Fat slows down the digestion process, keeping you from feeling hungry through the day, if you feel the need of more information you can find guides at theguidr.com. It also adds taste to your meals. Fats provide EFA (Essential Fatty Acids) known as LA (linoleic acid) and ALA (alpha-linolenic acid). These are considered essential, because our bodies cannot produce these acids, we obtain them by eating Fat. The LA and ALA support cell membranes when they are converted into chemical regulators, affecting blood clotting, inflammation, and blood vessel dilation. Fats also dissolve to transport fat-soluble nutrients like phytochemicals (used to fight disease) and vitamins. There are good and bad fats. Common dogma dictates that Saturated Fat will clog your arteries. This is simply not true. Look at the diets of all of our ancestors through history before agriculture came along. Heck, you don’t even have to look back in time. Modern tribal people of today, including the InuitMasai,  and Tokelau tribes consume upwards of 50% of saturated fats in their diets and have far superior cardiovascular health than most Americans do. Good sources of Fat can be found in foods like meat, nuts, olives, seeds, avocados, and coconuts.

Carbohydrates

The basic structure of a Carbohydrate is a sugar molecule. They are fast energy, and thus, the body prefers to burn Carbohydrates as energy. The problem arises when we follow the SAD (Standard American Diet). The SAD diet recommends far too many Carbohydrates on a daily basis, and most Americans don’t even follow the recommendations. They go overboard, which is easy to do when eating “food” from most grocery store shelves these days. Processed food is full of sugar and empty calories. Your body can’t process all of that sugar in an efficient manner leading to insulin insensitivity and type 2 Diabetes. Plus, we don’t exercise enough to burn off all those extra Carbohydrates and empty calories, so what we are left with is a surplus of Carbohydrates in the body at the end of the day. The extra Carbohydrates are turned into and stored as Fat to be used for energy at a later date. This has led to rising obesity in Americans and other industrialized nations.

Carbohydrates in and of themselves are not bad. In fact, as a Macronutrient they are needed. But following a Low Carb diet forces you to be conscious of what Carbs you are putting into your body, and as such, hopefully leads you to choose better Carbs found in natural foods like vegetables and fruits. We are proponents of eating as many quality vegetables as you can on a daily basis, and some fruits (depending on your level of Carb intake), and advise against starchy vegetables like potatoes or corn.

Putting it all together…

So, in essence, the Science of Low Carb diets works like this:

When we reduce the amount of Carbohydrates in our diets, our body is forced to find an alternative source of fuel. It turns to the Fat reserves stored on our bodies, which is, after all, why those reserves exist in the first place. The small amount of Carbohydrates that you intake on a daily basis helps in the conversion of Fat to energy. The Protein that we eat is there for all of the normal Protein functions, but also to help insure that your body does not begin to cannibalize your muscles as a source of energy.

And that’s it. Pretty easy, right? This way of living changes you from being a sugar burner into being a fat burner! And, if you are currently insulin resistant or diabetic, you can actually reverse these problems and begin to live a fully functional and healthy lifestyle!

Low Carb Peanut Sandwich Bread

Low Carb Peanut Sandwich Bread

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Low Carb Peanut Sandwich Bread

Ingredients

  • 1 cup natural peanut butter, smooth
  • 3 eggs
  • 1 Tablespoon vinegar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 packet sweetener

Instructions

  1. Using a blender, mix the peanut butter and eggs
  2. Add the vinegar, baking soda, salt, and sweetener
  3. Spray a bread loaf pan and pour the mix in.
  4. Smooth the top.
  5. Bake the mix at 350 degrees for 35-45 minutes.
  6. Let cool before slicing and serving.

Notes

Servings = 18; Serving Size = 1 slice; Carbs per serving = 3

http://lowcarblosers.com/recipes/lunch/low-carb-peanut-sandwich-bread/

 

This is a WONDERFUL low carb peanut sandwich bread alternative to help with those mid-day snack attacks. This is great for making sandwiches and is perfect with a glass of Almond Milk. Slice and serve on individual plates for the kid’s lunches, or use this Madeira Provo Teak Edge-Grain Bread Board for special occasions.

Madeira Provo Teak Edge-Grain Bread Board