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.
Serve over a bed of cauliflower rice and enjoy!
Incoming search terms:
how to make and plate an authentic turkish breakfast that is low in carb
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.
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.
Chicken 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.
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.)
2 large chicken breasts, boneless, skinless, cut in tender-size strips
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.
Soft boiled is pretty much what it sounds like: not quite a hard boiled egg. But just because you cook it less doesn’t mean it’s easier. It’s actually a bit harder, but once you discover the secret it’ll feel easy.
You’ll want the white to be firm and the yolk to be slightly runny (hence soft).
Here’s how you soft-boil an egg:
Bring your water to a boil, and then kick it back to a simmer.
Gently lower your eggs in (so you don’t splash boiling water on yourself) and let them simmer for 5 minutes. If you find 5 isn’t long enough for your tastes, you can leave them in a little longer.
Cool the eggs off under cold running water.
When you eat your egg, cut the top 1/3 or so of your shell and eat the egg out of its shell with a spoon.
I wouldn’t make a soft-boiled egg and store it like I would hard-boiled. Make them when you plan on eating them.
Poaching an egg basically means boiling it outside of the shell. My first attempt was a disaster, but like many things, it gets easier with practice.
Bring water to a boil in a saucepan. Once it’s boiling, reduce it to a simmer. You don’t want super-active water, but it does need to be very hot.
Crack an egg into a ladle. Using a ladle or big spoon really helps to make sure your egg doesn’t separate in the water.
Gently dip the ladle into the water to submerge the egg and slide it off.
Let your egg cook for about 3 minutes and gently scoop it out to enjoy with your breakfast!
Here’s an Eggs Benedict recipe on Finding My Fitness with your name on it to try out your poaching skills.
Remember: poaching eggs is LEGAL!
The first time I had a steamed egg was in a Korean restaurant. It was so tasty, I decided to include it in this little guide.
It’s super simple:
In a heat-safe bowl, like porcelain or glass, whisk your egg and a splash of water so it’s fluffy. You can add (any spices you like) here as well.
Add a couple inches of water in a pot (not so much that water gets in your bowl) and place the bowl in it. Cover the pot and let it simmer over medium-low heat for about 15 minutes.
Quicker but less fancy alternative: cover the bowl with a plate and cook for 3-4 minutes.
I like to add some scallion and garlic to my steamed egg!
If you’ve got a smaller baking dish (like ramekin cups), this is a great method to try out. I’m not talking about a quiche, although they do also make delicious slow-carb meals.
To bake eggs,
Heat your oven to 325ºF degrees (160ºC).
Crack your eggs into your baking cups and sprinkle with some freshly ground salt and pepper.
Bake for about 10 minutes, or until the yolk is as hard (or soft) as you would like it to be.
Everyone knows how to fry an egg, but everyone does it differently. What most people do is probably “over easy”, but it’s always fun to try out a few different things. Here are three ways to change up your fried egg.
Sunny-side up is possibly the easiest of the bunch. If you like your yolk pretty runny and have trouble flipping the egg without breaking the yolk, this might be your go-to style.
Heat up your pan on a medium-low heat. You can add a dash of oil or ghee for lube, but if you’ve got a good pan you won’t need it.
Once your pan is hot, crack and drop in your egg being careful not to break the yolk.
Let it cook for 3-4 minutes or until the whites have completely cooked through.
If you want a slightly harder yolk, cover the pan about half way through cooking.
Basted eggs are very similar to sunny-side up. The difference is that when your whites are almost done, you’ll spoon some of the hot oil or butter over your egg to cook the top a bit.
Over easy/Over hard
This is how I normally cook my fried eggs because I generally like a solid yolk.
Both of these are eggs you flip (as denoted by the word “over”), and the easy or hard bit refers to the yolk.
To go over easy:
Start your egg just like you would for sunny-side up.
When your whites are all but done, gently slide a spatula under the egg and flip it, being careful not to break the yolk.
After a couple minutes, nudge the yolk with your spatula to gauge its doneness. If it’s too jelly-like for you, let it cook a bit longer.
Over easy means the yolk isn’t solid completely. If you want your egg over hard, wait a few more minutes until it cooks through.
Don’t forget to crack some salt and pepper over your eggs while they’re still a bit wet!
A few more egg recipes to get you started
Beyond these techniques, there are many recipes that maybe blend a few kinds. For example, a fritata is essentially a fried scramble that is baked at the end. Quiche is similar to a fritata but usually has more cheese and cream involved.
Here are some of our favorite recipes revolving around eggs:
With these skills, you’ll be able to cook any egg to perfection.
Pro Tip: the absolute best eggs you can get will come from chickens who roam around the yard, preferably your yard, eating bugs and grass. The omega-3 content will be much higher, and the omega-6 count will be much lower.
But we can’t expect that to be in everyone’s grasp, so the next best kind will be the ones you find at Whole Foods and places like that that call their eggs come from cage-free chickens with a grassy, organic diet.
The ones I usually end up with, though, are omega-3 enhanced eggs. Eggland’s Best makes some, and you can get them at Sam’s club for relatively cheap. In my opinion, eggs are the easiest and most economical way to work to balance out your omega-3/6 ratio.
Do you have any egg prep secrets you can share with the group? If so, leave some in the comments!
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
I 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.
1 cup almond flour
¼ teaspoon sea salt
½ teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
2 tablespoons honey
¼ teaspoon stevia (I used liquid, but powder would probably work, too)
Use a food processor or electric mixer to combine almond flour, salt, baking soda and spices.
Add pumpkin, honey, stevia and eggs and pulse for 2 minutes
Scoop batter into asmall 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. )
Bake at 350° for 35 minutes
Cool for 1 hour
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.
Even the biggest egg lover eventually gets sick of eggs done the same way (or the same 3 or 4 different ways) while eating a Slow Carb lifestyle.
I’m not an egg lover to begin with, and sometimes I even have to go on egg “detox” for a few days when I OD on eggs. I am, however, always up for trying something new.
After posting the bacon baskets last week, I kept thinking about how cute they’d be with little deviled eggs in them so I decided to make deviled eggs for the first time in my life.
Low and behold, I actually enjoyed them… a lot. And, that’s a very rare thing for me. Normally, I’m just happy if I can choke them down at 7am.
I think there were a few reasons I enjoyed them so much, and you may want to consider when trying to do your own deviled eggs.
1) I used fresh free-range, organic, and antibiotic/hormone-free eggs. This makes a huge difference in taste. HUGE. If you don’t believe me, buy two sets of eggs, and do a side-by-side comparison. You will see and taste the difference.
2) I made sure the eggs were cooked absolutely perfectly using this method. It’s a bit anal, but quite easy to do with a kitchen timer, and you don’t get the nasty, gray overdone eggs.
I use a really basic recipe. Because I used my own mayo with garlic, mustard and vinegar in it, there’s really no need to season the eggs much. The mayo does all the work. If you don’t make your own mayo, you may need to season a bit more.
Deviled eggs are a quick and easy breakfast, a portable snack, or a great finger-food for parties. These should keep for a few days in the fridge, but mine seem to disappear within 48 hours anyway (Australian boyfriend had never had a deviled egg and is now OBSESSED!), so food spoilage has not been an issue.
Well over a decade ago I was introduced to “Faux Rice” and “Faux Potatoes” when my parents went on a low carb diet. This normally consists of “ricing” a head of cauliflower, steaming it and then covering it in some sort of low carb marinara or meat sauce to mask the fact that it tastes nothing like rice or potatoes.
With a little bit of time and effort, you can create a cauliflower dish that doesn’t need to be disguised, covered or smothered by rice sauces. These are great served like hash browns for breakfast or as side dish with any meal of the day.
I like to chop up an entire cauliflower at once (as well as extra onion and garlic) and keep the extra in the fridge so I can make it a few times throughout the week with minimal prep.
Cauliflower to go with any Slow Carb Meal
(Makes 2 cups)
2 c raw cauliflower, grated using a cheese grater or chopped to the size of your pinky thumbnail
1 small onion, finely chopped
2 garlic cloves, finely chopped
Oil (macadamia nut oil or olive oil)
Sea salt, fresh ground pepper
Optional seasonings (You can spruce up the dish with a seasoned salt, herb blend or or paprika – Don’t try all of them at once! I like to use a blend of Italian Herbs or Turkish Seasoning and usually buy from Penzey’s because they’re high quality and don’t have fillers.)
Pour a bit of oil into a frying pan, and set heat to medium. Add the onions and sauté until translucent or even a bit crispy. 5-6 minutes.
Add garlic. Cook until fragrant. 1-2 minutes.
Add cauliflower. Turn heat up a bit a cook until golden brown. About 6-10 minutes.