Egg-Free Slow-Carb Breakfast: Almond Porridge

slow-carb-porridge
Some people just don’t like eggs, or they want a breakfast option that doesn’t involve eggs sometimes.

On Finding My Fitness, I have a post with several other options, but one of my favorites right now is a good replacement for oatmeal. If you like the subtle flavors of coconut milk and almonds, then this recipe is for you.

I can see this especially hitting the spot as the weather starts to get cooler, and you can change the profile of the dish completely with just the spices you use.

Don’t feel married to almonds for this, either. Other kinds of nuts would taste just as delicious, and depending on your tastes you may even like it better with something like a walnut, macadamia nut, or pecan.

This is one of the recipes I’m featuring as part of the slow-carb meal planner I’ve developed.  A bunch of people have already signed up, and some have even told me they’ve reached their goals!  Check it out if you’re interested!

Let me know what you think about it in the comments!

Egg-Free Slow-Carb Breakfast: Almond Porridge

Ingredients

  • 1 c almond meal (for a coarser mouthfeel, you can also just grind up almonds in a food processor)
  • Cream from one can of full-fat coconut milk (the stuff you skim off the top of the can after it’s been in the fridge)
  • an optional bit or two of stevia
  • 2 tsp cinnamon
  • pinch of ground nutmeg

Instructions

  1. In a saucepan, heat the coconut cream until it “melts” and gets liquidy. Then add the almonds and sweetener. Mix until combined thoroughly. Stir and cook on medium for about 5 minutes.
  2. When it thickens up a bit and you’re almost ready to take it off, add the seasonings and stir it together.

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How To Make A Slow-Carb Diet Friendly Aioli Sauce

How to make slow-carb friendly aioli sauce on http://www.slowcarbfoodie.com

Aioli is hardly more than mayo with garlic, but it’s oh so delicious and is a GREAT slow-carb condiment to add onto chicken, steak, or as you see in the amazing photo I found on flickr, to a bouillabaisse.

I already have a recipe to make slow-carb mayo, so pick this one up too. Add it to your arsenal of sauces that are allowed!

You’ll need a food processor with a blade, or a blender. I’ve found it works better in a small processor, but you use what you have. I haven’t tried it yet, but as I type this I’m thinking about trying it in our stand mixer with the whisk attachment at a super high speed. I’ll let you know how it goes.

How To Make A Slow-Carb Friendly Aioli Sauce

Ingredients

  • 1 egg yolk
  • 1 tsp Dijon mustard
  • 2 cloves garlic
  • 1 cup extra virgin olive oil
  • 2 tsp lemon juice
  • salt

Instructions

  1. Add the yolk, mustard, and garlic to a food processor with a blade attachment. Process until combined.
  2. SLOWLY add the olive oil while the blade is spinning, like a very thin stream, and keep processing until it's all been added. This should take a couple minutes.
  3. Stop processing, scrape down the sides, and add the lemon juice and salt. Pulse the processor until everything is combined.

photo by bluumwezi / CC BY / SCF tag added

Sausage And Pepper Slow Cooker Stew #slowcarb #4hb #recipes

Sausage And Pepper Slow Cooker Stew

Sausage And Pepper Slow Cooker Stew
On the last Sunday of every month, we get together at church and have a covered-dish dinner. There’s always a pretty good selection, and there are a few families that take healthful foods, but we’re never guaranteed to be able to make an entire slow-carb meal out of the foods people end up taking.

My wife and I have been taking matters into our own hands and make sure there’s *something* we could eat and feel good about, so we’re always on the lookout for great recipes that scale well and are part of a healthful diet.

She was given a Paleo slow cooker recipe book for Christmas, and this recipe was just what we needed. It’s such a simple recipe that I was blown away by how many people put forth an effort to find out who made it and come up to us to tell us how good it was.

Healthful foods for the win!

Sausage And Pepper Slow Cooker Stew #slowcarb #4hb #recipes

Rating: 41

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours, 20 minutes

Yield: 6 to 8 servings

Sausage And Pepper Slow Cooker Stew #slowcarb #4hb #recipes

Ingredients

  • 1 lb sweet Italian sausage
  • 1 lb hot Italian sausage
  • 1 Tbsp clarified butter
  • 1 onion, thinly sliced
  • 2 bell peppers, seeded and chopped
  • 3 cloves garlic, minced
  • 1 14.5 oz can stewed tomatoes
  • 2 cups chicken stock or broth
  • 1 tsp fresh oregano, chopped (or 1/2 tsp dried)
  • 1 tsp fresh thyme, chopped (or 1/2 tsp dried)
  • Salt and pepper to taste

Instructions

  1. Cut the sausage into 1/4-inch slices. The sausage we used was raw, so I found it easier to cook it in the skillet on two sides for a bit, then pull it back out and slice it up.
  2. In a large skillet over medium-high heat, cook the sausages, turning frequently, until browned on both sides. Remove the browned sausage with a slotted spoon and put it in the slow cooker.
  3. Remove some of the rendered fat, leaving a few tablespoons (that’s optional, although if it’s not from pastured pork, I’d do it). Add the clarified butter and the onions to the skillet and saute for a couple of minutes until translucent. Add the peppers and garlic and cook for another 3 to 5 minutes.
  4. Dump the cooked veggies into the slow cooker. Top with the tomatoes and broth, then sprinkle the oregano and thyme on top. Cover and cool on low for 5 hours or on high for 3 hours. Season with salt and pepper as needed.

Notes

You could eat this by itself, over a bed of cauliflower “rice”, mixed with some broccoli (I love how the juices get absorbed into the “leafy” part), or just over a bed of wilted greens like spinach or kale.


Paleo Slow Cooking by Dominique DeVito

You may have noticed that we’re using a new recipe format on the site. It gives you a printable option, and it also lets you save the recipe to your Ziplist account. Please leave a comment below and let me know whether or not you like it, and if you prefer we just stick with the way we used to do recipes.

Slow Carb and Paleo Recipes and Tips for the Holiday Season

I know you’re all getting ready for the holiday season and that normally means food.  Lots and lots of food.  And potential to pack on a few pounds that never really go away.

No one wants that, do they?

Keep the menu lean and healthy with one of these holiday recipe ideas put out by some friends of the Slow Carb Foodie.

A fantastic almost freebie from Jason over at Finding My Fitness (and a regular contributor here) has put together an ebook with Thanksgiving tips and tricks for Slow Carb and Paleo eating so you and your family can enjoy a happy and healthy holiday.  Since the date is fast approaching, he’s lowered the price to $1 – a steal!  Even if you miss it, check it out for the rest of the holiday season.  There’s 7 pages on preparing the perfect poultry,  7 scrumptious sides, 6 decadent desserts, 3 delicious drinks!  You’ll be set for the rest of 2012.

Looking for a healthy way to stuff your bird?

Check out this recipe for Paleo “rice” stuffing – made with cauliflower.  Looks yum!

Need some fresh ideas for what to do with your turkey leftovers?

This looks like a super easy recipe for Turkey and Black Bean Soup (ignore those crackers in the picture!)

Need some post Thanksgiving reading material while you surface from your Turkey coma?

If you were somehow under a rock and haven’t heard, Tim Ferris has just released the Four Hour Chef.  I’ve got mine on my Kindle and can’t wait to start reading this weekend.  Make sure you order a hardcopy (or the digital version!)

For those of you in the US, I hope you all have a happy and healthy Thanksgiving holiday.  I’m on vacation in tropical Northern Queensland, Australia for the week, so no Turkey for me.  I’ve been enjoying (a few too many) cocktails, doing some business planning for 2013 and trying to relax by the pool.  Next week I’ll be back to Melbourne, and looking forward to finally enjoying some summer weather.

Paleo Holiday Recipes

Guilt-Free Egg Nog For The Holidays!

Paleo egg nogThis is a guest post from Jason of Finding My Fitness

It’s crazy to think that you can go to the grocery store and see Christmas decorations already (at least here in the U.S.).

Around this time, I usually love to start drinking egg nog. There’s a problem though.

I can’t stand it anymore.

That’s not entirely true. I love it in theory. But then I start drinking it, and it’s so sweet that I can’t take much of it. Plus it’s too thick for me. I’ve given up milk for water long ago.

Then I found a recipe on Mark’s Daily Apple for a Primal Egg Nog. It’s a good recipe, but it needed a bit of help for my palate. This one is totally dairy free and uses honey instead of syrup.

Here’s my mostly-paleo, even sort-of-slow-carb egg nog. I hope you like it!

Ingredients

  • 3 cups coconut milk, divided
  • 4 egg yolks, beaten
  • 1-2 tbsp organic honey (depending on how sweet you want it)
  • 1 tsp vanilla
  • ground nutmeg or cinnamon for garnish

Directions

  1. In a saucepan, combine the egg yolks, 2 cups of coconut milk, and honey.
  2. Over a medium-low heat, stir the milk continually until it starts to thicken, about 10 minutes. It’s important to gently stir the whole time.
  3. When it’s done with the heating, cool it in an ice bath until it gets to room temperature. You have to cool it quickly so the yolks don’t cook. Keep stirring for a few minutes.
  4. At this point, add the rest of the coconut milk and the vanilla. Maybe even a dash of nutmeg. Stir well.
  5. Before serving, garnish with some nutmeg or cinnamon.

Play around with the sweetness. Err on the side of less and adjust up.

I love that this egg nog is thick but doesn’t seem to coat your mouth in a film like its dairy counterpart does. And it doesn’t put you into a diabetic coma.

And especially if you love coconut, this will be right up your alley!

Incidentally, I’m just about finished with a Thanksgiving Recipe e-book, and this is one of my featured recipes. If you want to have a healthy Holiday season, this is an e-book for you.

Folks on my mailing list will hear about it first and get a hefty discount, so if you’re interested, you might want to get on the list. You’ll also get 10 of my favorite slow-carb recipes as a thank-you for signing up.

Happy holidays!

I’d love to hear from you. What is your favorite holiday-time drink? How can you modify it to fit within paleo/slow-carb guidelines?

-j

Jason has been overweight his whole life and is on a journey to being healthy and fit. He writes about his 4 Hour Body adventures with tips, encouragement, and advice on FindingMyFitness.com. Subscribe to his newsletter to get some more great slow-carb recipes!

Slow Carb or Paleo Lemon Herb Chicken

paleo-chicken recipeChicken is a staple for Slow Carb and Paleo eating so I’m always looking for new quick and simple ways to make it taste good.  Herbs are a great way to do that without a lot of fuss.

It’s summer in Australia so while most of you in the Northern Hemisphere are digging into soups, stews and heartier fare of all kind, I’m enjoying fresh, light summer food with the help of the herbs I’m growing on my balcony.  This is a super easy recipe where you can mix and match whatever herbs you have.  I serve it with salad or slightly wilted fresh spinach.

While this is quite a  light chicken dish, you could definitely eat it in winter as well.  Just try serving it with green beans or roasted veggies instead.

Ingredients

  • 4 Chicken Thighs (or 2 Large Chicken Breasts) cut into 2 inch pieces
  • 1 Tbs olive oil or macadamia nut oil
  • Juice from ½ a lemon + a bit of lemon zest
  • 2 Tbs fresh herbs chopped (I used oregano, but basil, thyme, rosemary or tarragon would all be great!)
  • Salt to taste ( I use about 1 tsp sea salt)
Directions
  1. Put all ingredients in a ziplock bag or sealed container
  2. Marinate at least one hour in the fridge (I do mine overnight.)
  3. Heat up a frying pan
  4. Toss chicken in
  5. Cook till done – about 5 minutes


Time-saving tip: Make this in bulk and freeze batches of chicken pre-marinated and then thaw on the day you want to cook it.

Slow-Carb Recipes for Chicken: 30 Different, Totally Delicious Recipes

photo credit: ruben alexander

Not too long ago, I talked about eggs. Today we talk about the chicken. So I guess we have that answer!

One of the easiest and most versatile proteins you’ll find on the slow-carb diet is chicken. I find it’s the quickest way to a solid slow-carb meal when I don’t know what else to have.

It can be easy to get tired of the same old thing every time, though. In an attempt to help you overcome the boredom, I’ve gone around the internet looking for some of the best chicken recipes and put them in one spot.

To determine what would go on the list of the dozens upon dozens I saw, I answered one question: what would I love to have for dinner tonight?

Here are the internet’s 30 best slow-carb chicken recipes! I had a hard time deciding how to categorize them, but this is what I came up with.

Soups/Salads

Classic Chicken Salad - photo by Riki Shore
photo by Riki Shore

Thai Chicken Salad
Chicken, Leek and Mushroom Soup
African Style Chicken Salad
Classic Chicken Salad

Grilled/Roasted

Slow Carb Chicken RecipeSmoked Fruit & Pistachio Stuffed Chicken
Smoked Pepper & Onion Stuffed Chicken
Tandoori Chicken
Chicken Cordon-Bacon
30-Minute Easy Slow Carb Roast Chicken
Just Chicken and Mushrooms
Jalapeño Dijon Grilled Chicken

International

Slow Carb Chicken Curry RecipeSlow Carb Peppery Chicken Curry
Spicy Balinese Chicken Wings with Sambal
Chicken Korma with Mixed Vegetables
Indian Butter Chicken 4HB Style
Slow Carb Orange Chicken
Oven Barbequed Chicken
Chicken Satay

One-Pot Meals

Rosemary & Spinach ChickenPaleo Chicken Bog
Slow Carb Greek Pot Roasted Chicken
Moroccan Chicken Casserole
Asian-Inspired One Pot Chicken
Rosemary & Spinach Chicken
Southwest Chicken & Beans
Chicken Cacciatore

Miscellaneous

Slow Carb Chicken TendersTaco chicken wings with guac dip
Chicken Tenders: Slow Carb and Paleo Comfort Food
Peggy’s Chicken “Fried” Steak
Coconut Curry Chicken Nuggets
Chicken Livers and Onions

Do you have a favorite chicken recipe? Share it in the comments!

Jason spends most of his time writing about his adventures with fitness on the slow-carb and paleo diets at his blog, FindingMyFitness.com. Want even more recipes? Check out his newsletter and get 10 more free slow-carb recipes.

Slow Carb and Paleo Party Food

slow-carb-super-bowl-party-foodsSuperbowl can be a landmine of bad food choices on the Slow Carb or Paleo diet if you don’t plan for it.  You can also stick to the plan pretty easily and eat some killer food if you’re up for a bit of prep.

Here’s a few ideas to have a Slow Carb or Paleo friendly Superbowl Menu if you’re looking to keep it “clean” and not blow your eating plan on Super Bowl Sunday.  I’ve hand-picked recipes from my own blog as well as a few of my other favorite food recipes and bloggers.

What will you be eating on Superbowl Sunday?  Will you be sticking to your eating?
Feel free to share your recipes below.

Snacks & Nibbles
Raw veggies with Guacamole or Salsa
Green Olive and Almond Tapenade
Crispy Roasted Chickpeas
Paleo Meatballs
Egg and Pesto Stuffed Tomatoes
Bacon Cups
Bacon Wrapped Asparagus with Cilantro Mayonnaise
Jalapenos: Bacon Wrapped Chicken Stuffed
Shrimp with Sugar-Free Cocktail Sauce
Deviled Eggs or Demoned Eggs
Stuffed Portabella Mushrooms

Salads
Chimichurri Salad
Heart of Palm and Avocado Salad

Full-on  Food
Spicy Bacon Lentils
Asian Lettuce Cups
Korean Grassfed Shortribs
Lamb and Vegetable Kabobs
Almond Crusted Chicken Tenders
Spicy Buffalo Wings
My Favorite Slow Carb Chilli
Mexican Pulled Chicken Stuffed Peppers
Red or Green Thai Curry

Cocktails
Nor Cal Margarita
Vodka Soda with Lime
Red Wine

I hope these recipe ideas inspire.  Or if you’re Slow-Carbing you could just take the day off.  

 

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Chicken Tenders: Slow Carb and Paleo Comfort Food

Slow Carb Chicken TendersChicken Tenders, Chicken Fingers, Chicken Strips, Chicken McNuggets.  Normally we think of these things as breaded, deep-fried (and possibly mechanically-separated, chemical-filled) parcels of junk food.
It doesn’t have to be that way.  Using almond meal and some other seasonings, you can create your own, healthy almond-crusted chicken tenders.
Ingredients
  • 1 cup almond flour
  • Sea Salt to taste
  • Black Pepper to taste
  • Other seasonings of choice  (I throw in about a heaped  teaspoon each of onion powder, garlic powder, paprika and oregano.  Feel free to add cayenne, parsley, cajun spice blend or anything you like.)
  • 1 egg
  • 2 large chicken breasts, boneless, skinless, cut in tender-size strips
Directions
1) Pour a cup of almond flour into a zip lock bag (or a dish with high sides that can be shaken around a bit)
2) Add salt, pepper and other seasonings until it smells good to you – we use A LOT.
3) Dip all white meat chicken tender strips into a beaten egg, then lightly coat in flour/seasoning mixture.
4) Broil  (or outside of the US, use the “grill” setting on your oven) on high for 10 minutes, then flip and broil for another 5-8 minutes.
5) They are ready when the coating starts to turn brown on both sides.  Serve with mustard or Slow Carb and Paleo friendly condiments.
Check out our post to learn to make your own Slow Carb and Paleo friendly mayo and ketchup.

Pro Tip:Just about any type of meat you’d normally coat with breadcrumbs can be done with almond meal or any other nut meal. Let your imagination run wild. Fish fillets, pork chops, even an Italian classic chicken parma. Check out our recipe for Walnut Crusted Pork Chops if you’re looking for inspiration.

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Holiday Recipe – Paleo Pumpkin Bread

Happy holidays, Slow Carbers.  This will be the last post of 2011 so I thought I’d leave you with a festive recipe so you can enjoy a healthier version of one of my favorite holiday recipes.

You may have noticed a huge slow-down in posting over the last few months.  I’ve been quite busy with some other projects and I haven’t been cooking and posting as much.

The Slow Carb Foodie will be back to posting regular recipes in the New Year just in time to give you some new Slow Carb recipe ideas to help you eat healthy in 2012. We will be announcing a regular posting schedule and putting out a few special goodies to help you out on your Slow Carb journey so don’t forget to sign up for our newsletter so you don’t miss out.

On to the recipe:  Paleo Pumkin Bread

Gluten Free Pumpkin BreadI absolutely adore pumpkin around this time of year.  Pumpkin pie, cheesecake, lattes, and most of all I love my mom’s pumpkin bread.  I recently made a huge batch of it for some friends over in Australia, Despite the fact that it’s summer here, I figured they should try it.

They were a bit horrified by the sound of it – “Ummmm, we don’t understand why you would put pumpkin in bread?  Must be some weird American thing!”  This coming from a group of people who put beetroot and fried eggs on their burgers.

Well, they soon found out we put pumpkin in our desserts because… it’s awesome.  So awesome, that I kept getting requests for more pumpkin bread, and I finally decided if I was going to keep making it, I should really learn to make a healthier version.  My original is like cake –  the recipe calls for multiple cups of sugar and flour – SO not Slow Carb Friendly.

So, I found a new recipe from Elana’s Pantry for this Paleo Pumpkin bread and made a few slight modifications.  If you haven’t already, check out her site.  She has some really great, healthy recipes.  Not all are suitable for Slow Carb, but many of the more recent ones are.

This pumpkin bread was a lot more savory than the one I normally make, but it turned out extremely moist and delicious and was full of flavor from all the spices.  I made a double-batch and put raisins in one of the loaves.  It’s not suitable for Slow Carbers on a daily basis but as a bit of a treat, it really shouldn’t wreck all your hard work.  And, it’s much better healthier than the original.

Ingredients

  • 1 cup almond flour
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon cloves
  • ½ can pumpkin
  • 2 tablespoons honey
  • ¼ teaspoon stevia (I used liquid, but powder would probably work, too)
  • 3 eggs

Directions

  1. Use a food processor or electric mixer to combine almond flour, salt, baking soda and spices.
  2. Add pumpkin, honey, stevia and eggs and pulse for 2 minutes
  3. Scoop batter into a small loaf pan  (the bread doesn’t rise much, so it’ll just stay flat in a large pan – you could put a double batch into a large one and then just increase the cooking time 10 minutes or so. )
  4. Bake at 350° for 35 minutes
  5. Cool for 1 hour
  6. Serve

If you’re really getting into pumpkin this season, head on over to Finding My Fitness blog, where Jason has posted a great recipe for Pumpkin Paleo Pancakes.

I hope you all enjoyed this recipe and that you and your loved ones have a happy and healthy holiday season.  I will see you in the New Year with lots of recipes and other great tips for your diet.