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.
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.
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.
Will puts some sour cream in his if it’s too spicy (which you see in the photo), but it’s not necessary. If you *need* something like that to make it smoother, I’d use some full-fat greek yogurt instead. But if you can handle dairy and aren’t impeded in your fat loss, I can’t stop you from using sour cream!
One of my favorite cuisines is Thai, and I’ve found you can generally find decent options in a Thai restaurant. Sometimes you might need to ask for it without rice, but beyond that the only thing you’ll have to be careful of is sugar in sauces.
Or you can make it yourself at home. I recently bought a cookbook that’s making that much easier for me to do.
Delicious Thai recipes to make your slow-carb diet more interesting
I want to take a second to tell you about the book. While it’s primarily a Thai cooking book that also happens to be fully compliant to the Paleo diet, the vast majority of her recipes are slow-carb friendly or are very easily made slow-carb friendly (such as not using the honey or maple syrup she suggests). It’s by far the best cookbook I’ve found for some really exciting slow-carb cooking.
This is the real deal. She actually lived in Thailand for something like 6 weeks studying with Thai chefs to make authentic food, some of which you can’t even find in restaurants outside of Thailand.
She covers the gamut, from stir fries, curries, soups, appetizers, and even condiments that you’d find anywhere in Thailand. I fell in love with her condiment section and made quite a few of them right off the bat.
We easily cook from this book once a week, and here’s the latest one we’ve done. It’s pretty simple and doesn’t take long at all to cook.
A few notes:
The original recipe calls for a curry paste that you can find in the book, but I didn’t have all of the ingredients for it, and I didn’t want to have to give you a second recipe that you’d have to make to prepare this meal. So what you see below is my way of getting the flavors from the curry paste without actually making it.
This chicken works best when eaten on a bed of cauliflower rice, but some cabbage sliced thin (so it’s kind of like noodles) does really well as a stir fry.
1-2 Thai hot chiles, sliced thin (depending on your spice tolerance)
salt and pepper to taste
In a large pan (a wok is best but not necessary), melt the fat over medium heat. When the pan is up to temperature, toss in the garlic, ginger, cumin, curry powder, and fish sauce and saute for several seconds until fragrant.
Add the water or broth and simmer for another 30 seconds
Add the chicken, salt, and pepper and stir fry for about 5 minutes or until the chicken is fully cooked.
When the chicken is done and most of the water has cooked out, add the coconut oil and chiles and stir fry it for just a few seconds to heat it up.
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.
Sausage And Pepper Slow Cooker Stew #slowcarb #4hb #recipes
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours, 20 minutes
Yield: 6 to 8 servings
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
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.
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.
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.
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.
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.
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.
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.
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.
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!
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
In a saucepan, combine the egg yolks, 2 cups of coconut milk, and honey.
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.
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.
At this point, add the rest of the coconut milk and the vanilla. Maybe even a dash of nutmeg. Stir well.
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.
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?
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!
Chicken 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.
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)
Put all ingredients in a ziplock bag or sealed container
Marinate at least one hour in the fridge (I do mine overnight.)
Heat up a frying pan
Toss chicken in
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.
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.