Low-Carbing It

Although I’m lucky to never worry about carbs for the sake of dieting, I have gone off refined sugar a few times, which is always advisable if you have the willpower. Since Rich and I are doing a cleanse, it seemed like a low-carb diet might enhance its effectiveness. It’s been an interesting challenge in the kitchen and I’ve discovered new dishes, both veg and non, a few of which will even become classic favorites, I’m sure!

Breakfasts:

Miso Soup with extra veggies

can easily make for lunch or dinner, too!

Breakfast Casserole

very portable, so easily doubles as a work lunch or snack

            

Savory Pancakes with carrot juicing pulp

Another incarnation of these oat bran pancakes

Fried egg with greens and grilled tomatoes

Green Tea-Avocado Smoothie

• Chia-Flax-CoconutPorridge

Lunches:

Leftovers!! - the cooking's already done

Grilled mackerel, Baba Ganouj and stir-fried greens

Chickpea Pancake

Based on this and that recipe, served with DIY coconut yogurt

• Veg and Tofu from a veggie buffet: the easy and cheap option here in Taipei

Dinners:

Grilled Salmon with Roasted Tomatoes and Stir-Fried Veg

our kick-off gourmet dinner

Slow-Cooked Tofu & Veg Curry

  loosely based on this recipe

Slow-Cooked Balsamic Chicken

Sooo easy and really good. Def a new fave. 
I didn’t even have to touch the meat, just dump it into a bowl to marinate overnight, then slide into the slow cooker! ;)

This Balsamic Chicken came from The Mediterranean Slow Cooker by Michele Scicolone, which is a great cookbook. The recipe goes like this:

1. Oil insert of large slow cooker.
2. In a medium bowl, whisk together 1/2 cup balsamic vinegar, 2 Tbsp Dijon mustard, 2 large finely chopped garlic cloves,1 Tbsp chopped fresh rosemary, 2 Tbsp chopped drained capers, 1/2 teaspoon salt and pepper to taste. Dip 4 lb of bone-in breasts, thighs and legs chicken pieces into mixture, turning to coat on all sides. Place chicken in cooker and pour on any remaining coating.
3. Cover and cook on low for 4 to 6 hours, or until chicken is very tender and coming away from the bone. Serve hot.

Veg Stir-Fry with Edamame and Tofu 

Snacks:

• Nuts (soaked for easier digestion)
• Broth
• Cheese Cubes
• Raw or Stewed Fruit (no added sugar)
• Smoked salmon, goat cheese and cucumber, wrapped in lettuce leaves
• Savory Coconut Flour Zucchini Bread
• Yogurt, dairy or non, with nuts or ground flax
• Lassis

• Fresh Green Juices

we’ve splurged on a cold press juicer and are even growing wheatgrass

Zucchini-Crust Pizza

Ovo-lacto veg
From the garden: fresh thyme, basil

Based on http://www.tasteofhome.com/recipes/zucchini-crust-pizza

Be sure to squeeze out the liquid from the zucchini before baking the crust.
It has a nice frittata-like eggy flavor and I love having extra veggies all throughout the dish.

Impromptu Coleslaw
Shredded kohlrabi and carrot, diced celery, blanched broccoli and pea shoots, sliced cucumbers

Dressing (lacto-veg)
fresh cilantro, parsley and ginger; plain yogurt, apple cider vinegar, S&P

Pumpkin Pancakes

Ovo-veg

No kidding, these taste like pumpkin pie!

I didn't take any good pictures, so photo and recipe credit both go to MyGutsy

Pretty easy to make, although they dirtied up 3 mixing bowls and you need the low-carb-lovers-trend-extraordinaire almond flour (which you can make it yourself with a food processor, if not readily available or you're looking to save $).

Actually, you could probably use any flour and it'll work out fine. The 5 eggs could probably hold together a derelict building, let alone a few measly pancakes.


I also recently baked these Pumpkin Spice Bars.

I did use dark brown sugar as directed and they went super dark, so maybe a mix of golden and dark is what resulted in the pretty color below. Anyway, they were good and VERY EASY!

I didn't take any good pictures, so photo and recipe credit both go to Sally's Baking Addiction

Shakshouka (Eggs Poached in Tomato Sauce)

Ovo-veg (Ovo-lacto if you use a cheese, like feta)

photo credit and recipe: Indulge & Devour

This is such an easy, fun and satisfying dish.

I've made it adding any ol' kind of veg:

- just stagger the cooking times (eg. grated carrot can go in with the onions, sweet peppers need only a few minutes if you like them a bit crisp, heavier sprouts like soybean are a nice addition stirred in just before the eggs are cracked in, leafy greens arranged on top around the eggs, to steam once the lid is on)

- this dish benefits from veggies cut into similar-sized small piece: eg the soybean sprouts were delish, but I will chop them up next time, so they get integrated into the tomato stew.

Quiche

Ovo-veg, easy to make dairy-free



This is an easy, quick, pretty and delicious meal and works really well for potlucks.

Preheat oven 350-400F

Crust*
I use this oil crust recipe below

1. Mix 1 cup flour and 1/2 tsp salt with fork.
2.  Beat 1/4 cup oil and 1/4 cup fridge-cold water with whisk or fork to thicken. Add to flour and mix with fork.
3. Press it into pie plate by hand and although it doesn't say, pre-bake it after poking some fork holes all over so that you will actually get a crispy crust (5-10 minutes seems ok in a hot oven)

Filling
1. Sauté veggies if using anything you want cooked before eating (onions, mushrooms and spinach are a rockin' combo). Something like tomatoes can just get sliced and added raw. Sweet peppers can go either way, but I think they really come to life in a gourmet way after being sautéed.
2. Whisk 4 eggs with ~1 cup "milk" (I use non-dairy, also try half yogurt), season with s/p and Italian herbs. Pour over veggies in crust.
3. Sprinkle with cheese if using, can top with fresh basil leaves - press them just under the egg mixture so they don't burn
4. Bake 30-40 min

* The crust can also be made out of thinly sliced potatoes. Line the pan with them, spray or sprinkle with a little water and pre-bake for ~10 minutes.