CHAPTER 7
DINNER
If you’re coming home from work tired and hungry, spending hours in the kitchen isn’t going to be on the agenda. You need a family-friendly meal that’s quick, healthy, and satisfying. And the low-sugar recipes in this chapter have you covered; whether you’re cooking for one person or the whole gang, you’ll find plenty of options in the pages that follow. Pies and tarts, for instance, such as the Five-Ingredient Salmon Dill Quiche or the Savory Ricotta Butternut Squash Tart (my new family favorite!) are simple to prepare, but make filling, elegant dinners. You might be surprised to learn that you can make sugar-free versions of some of your old standbys—for example, the Better than Macaroni and Cheese, or the Fuss-Free, Starch-Free Lasagna. If you’re cooking for just yourself, try single-serving wonders such as my Skinny Tuna Pasta with Shirataki Noodles, or the Quick Chicken Fajita Pasta; both are easy, light options. Which will you make tonight?
◁ FIVE-INGREDIENT SALMON DILL QUICHE
It’s easy to make a scrumptious, healthy quiche for tonight’s dinner: All you need is five basic ingredients. And the result is a hot, flavorful meal that’s bursting with fresh herbs and healthy fats. This quiche is crust-free, but if you’d like to include one, just prepare a batch of Vegan Sugar-Free, Starch-Free Pie Crust and prebake it for fifteen minutes before adding the filling.
INGREDIENTS
11/2 cups (200 g) finely flaked smoked salmon or lox
1 cup (240 ml) heavy cream
4 eggs
1/4 cup (20 g) finely chopped fresh dill
Unrefined sea salt or Himalayan salt, to taste
2 cups (145 g) shredded Swiss cheese or other sharp cheese
Yield: 8 to 12 servings
Preheat the oven to 350°F (175°C). Combine the salmon, heavy cream, eggs, and dill in a large bowl. Season with salt. Whisk well and then pour the mixture into a 10-inch (25 cm) pie pan. Spread the shredded cheese evenly on top and bake in the preheated oven for 25 minutes, or until the cheese is melted, golden brown, and bubbly. Remove from the oven, let set 5 minutes, and serve. Store leftovers in an airtight container in the fridge for two to three days.
SAVORY RICOTTA BUTTERNUT SQUASH TART
This vegetarian, egg-free pie is a perfect example of how to use starch-free thickeners as egg replacements. Here a single teaspoon of psyllium binds the filling together, resulting in a smooth, creamy texture. It took me close to ten trials to get it right, but my family and I are finally satisfied with this version. Whenever I make it, we literally can’t stop eating it. If you want to reduce carbs further, or want a simpler version, omit the crust.
INGREDIENTS
2 cups (250 g) grated butternut squash flesh
2/3 cup (160 g) ricotta cheese
1/4 cup (60 ml) heavy cream
1 teaspoon psyllium husk powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon unrefined sea salt or Himalayan salt, or to taste
1/4 teaspoon freshly grated nutmeg (optional)
1 Sugar-Free, Starch-Free Pie Crust
Yield: 8 servings
1. Preheat the oven to 350°F (175 °C). Place the grated squash, ricotta, heavy cream, psyllium, onion powder, thyme, salt, and nutmeg, if using, into a medium bowl. Mix well and set aside.
2. Prepare the pie crust and prebake it (see here). After prebaking, pour in the filling and level the surface with a rubber spatula. Bake for 30 minutes, or until golden brown and completely set. Remove from the oven, let cool slightly, and serve warm.
NOTE: My parents love to serve crushed lingonberries alongside this pie. If you can’t find lingonberries, use crushed cranberries instead: You can sweeten them with liquid stevia or powdered erythritol if the tartness of plain cranberries is too much for you.
QUICK GLUTEN-FREE MICROWAVE PIZZA
Need a quick fix for dinner? This microwave pizza will do the trick. Thanks to nutritious almond flour and fiber-rich psyllium, plus hearty toppings, this healthy starch-free pizza is sure to satisfy your craving. Feel free to use any leftover veggies and meats you have in the fridge. This pizza is enough for one hungry person, or for two moderately hungry people.
INGREDIENTS
FOR THE CRUST:
1/4 cup (24 g) almond flour
1/2 teaspoon psyllium husk powder
1/4 teaspoon aluminum-free baking powder
1 egg
FOR THE SAUCE:
11/2 tablespoons (24 g) unsweetened tomato paste
1/2 teaspoon dried oregano
Pinch onion powder
FOR THE TOPPINGS:
1/2 cup (70 g) chopped ham (preferably nitrite-free)
1/3 cup (40 g) chopped pepperoni
1 cup (100 g) shredded mozzarella cheese
Yield: 2 servings
1. Prepare the crust. Mix the almond flour, psyllium, and baking powder in a small bowl. Add the egg and stir with a spoon until a smooth batter forms. Pour the batter on a microwave-safe plate and spread with a spoon until you have a 1/4-inch (6 mm) thick layer. Place the plate in the microwave oven and bake on high for 1 minute 30 seconds, or until done.
2. Prepare the sauce. Remove the crust from the microwave and spread the tomato paste evenly over it. Then sprinkle the oregano and onion powder evenly over the tomato paste.
3. Prepare the toppings. Sprinkle the ham and the pepperoni on the crust and top with the cheese. Bake, covered, in the microwave on high for 2 minutes, or until the cheese is bubbly. Let cool for a couple of minutes, then serve.
TIP: For even easier version, use ready-made sugar-free pizza sauce. (Always read the label to be sure that it doesn’t contain food additives.)
◁ FABULOUS PIZZA FOCACCIA FOR THE WHOLE FAMILY
When you’re using starch-free real-food ingredients, a little bit goes a long way. And this pizza focaccia is proof: Just a small slice is sure to fill you up. This is a basic version, so go ahead and pretty it up with more toppings of your choice, such as ham, salami, pepperoni, bell pepper, olives, or sliced tomatoes. You can also replace the dried oregano with fresh basil leaves, but do add them after baking, as basil loses its taste if baked or dried.
INGREDIENTS
FOR THE FOCACCIA CRUST:
2 cups (230 g) almond flour
1/4 cup (20 g) unflavored grass-fed whey protein
1/4 cup (25 g) egg white protein
2 teaspoons aluminum-free baking powder
1 teaspoon unrefined sea salt or Himalayan salt, or to taste
4 eggs
1/4 cup (60 ml) light olive oil
OTHER INGREDIENTS:
1/2 cup (120 ml) sugar-free pizza sauce
3 cups (300 g) shredded mozzarella cheese
1 tablespoon (3 g) dried oregano
Yield: 4 to 6 servings
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. First, prepare the crust. Place the almond flour, whey protein, egg white protein, baking powder, and salt in a medium bowl. Mix well and set aside.
3. Place the eggs and the olive oil in a large bowl. Beat with an electric mixer until smooth, about 1 minute. Add the dry ingredients and mix again until smooth, about 1 minute. Pour the batter on the lined baking sheet and spread into a 1/3-inch (8.5 mm) thick layer. Prebake for 10 minutes.
4. When done, remove the crust from the oven and spread the pizza sauce evenly over it. Top with the cheese and oregano. Bake for 15 minutes, or until the cheese is bubbly and golden brown. Cut into pieces and serve immediately.
TIP: Can’t find egg white protein? No problem: Use only whey protein, and increase the amount to 1/2 cup (40 g).
VARIATION: For the ultimate focaccia, make the focaccia crust and spread it on the baking sheet as directed. But before baking, brush the surface with extra-virgin olive oil, sprinkle with fresh rosemary needles and sea salt, and bake as directed. Superb!
FUSS-FREE, STARCH-FREE LASAGNA
Say hello to the ultimate low-sugar lasagna! This version has no starch or gluten, but it sure is big on nutrients and flavor. And once you try it, it’ll become one of your dinnertime staples. No time to bake lasagna tonight? Never fear: The Bolognese sauce alone makes an easy dinner when paired with starch-free pasta and a fresh green salad.
INGREDIENTS
FOR THE BOLOGNESE SAUCE:
1 tablespoon (14 g) grass-fed butter
2 tablespoons (4 g) Italian seasoning
1 medium onion, finely chopped
2 garlic cloves, minced
12 ounces (340 g) ground beef
1 teaspoon unrefined sea salt, or to taste
11/2 cups (350 ml) unsweetened tomato sauce
1/4 cup (65 g) unsweetened tomato paste
FOR THE ALFREDO SAUCE
3/4 cup (180 ml) heavy cream
11/2 cups (110 g) freshly grated Parmesan cheese
OTHER INGREDIENTS
1 large zucchini (about 1 pound, or 450 g)
1 egg
2 cups (200 g) shredded mozzarella cheese
Yield: 6 servings
1. Preheat the oven to 350°F (175°C).
2. First, prepare the Bolognese sauce. Heat a skillet over medium heat. Add the butter and let it melt. Then add the Italian seasoning, onion, and garlic and cook, stirring, for a couple of minutes until the onion starts to turn translucent. Then add the meat and cook, stirring constantly, crumbling the meat with the back of your spoon or spatula. Add the salt, tomato sauce, and tomato paste and mix well. Reduce the heat and let simmer, covered, for 15 minutes, stirring occasionally. Remove from the heat and set aside.
3. Prepare the Alfredo sauce. Place the heavy cream in a small saucepan and bring to a boil. Add the Parmesan cheese and stir well. Cook until the cheese is melted and the sauce has thickened slightly. Remove from the heat and set aside.
4. Slice the zucchini lengthwise into thin slices and set aside.
5. In a small bowl, combine the Alfredo sauce and the egg and mix well.
6. Spread 1/2 cup of the Bolognese sauce over the bottom of a 2-quart (2 L) baking dish. Lay half of the zucchini slices on the sauce so that they cover it completely. Spread half of the Alfredo sauce mixture over the zucchini slices. Top with half of the remaining Bolognese sauce, followed by 1 cup (100 g) shredded mozzarella cheese.
7. Lay the rest of the zucchini slices on the shredded mozzarella and top with the rest of the Alfredo sauce. Then spread the rest of the meat sauce on top, and sprinkle with the remaining mozzarella cheese. Bake in the preheated oven for 40 minutes or until golden and bubbly. Let stand for 10 minutes before serving. Best when cooled, refrigerated, and reheated.
TIP: If the Alfredo sauce is still too thin after adding the egg, place it in a saucepan and bring to a boil, constantly mixing, until the sauce thickens.
NOTE: For easier preparation, make the Bolognese sauce from The Easiest Spaghetti Bolognese.
◁ FIVE-INGREDIENT ROASTED MACKEREL WITH THYME AND LEMON
Since it’s packed with heart-healthy omega-3 fats, mackerel is one of the most nutritious types of fish on the market. It tastes heavenly when it’s roasted in the oven, as in this simple recipe. Serve it with lemon wedges, as their bright, sharp acidity contrasts so well with the hot, oily fish.
INGREDIENTS
4 small (about 1/2 pound, or 230 g, each) or 2 large (about 1 pound, or 450 g, each) whole mackerels, gutted and cleaned
2 teaspoons unrefined sea salt or Himalayan salt
2 tablespoons (28 ml) extra-virgin olive oil
2 organic lemons: 1 sliced, 1 cut into wedges
40 sprigs fresh thyme
Yield: 4 servings
1. Preheat the oven to 400°F (200°C). Make 4 slashes to each side of the mackerel with a sharp knife. Rub the mackerel with salt and olive oil both inside and outside. Stuff the mackerels with the lemon slices and thyme sprigs. For small mackerel, use five thyme sprigs per mackerel; for large ones, use ten sprigs.
2. Place the fish on a roasting pan and roast for 25 minutes, or until the eyes are white and the fish flakes easily with a fork. Don’t overbake, as the fish dries out quickly.
3. While the fish is roasting, remove the leaves from the rest of the thyme sprigs. Discard the stems. When the fish is done, remove it from the oven and serve sprinkled with the thyme leaves and garnished with the lemon wedges.
BETTER THAN MACARONI AND CHEESE
Looking for filling, low-sugar comfort food your whole family will love? Here’s the answer. This creamy, starch-free main is perfect for chilly winter evenings—or whenever you need the dinnertime equivalent of a warm blanket and a hug. It’s highly tummy-friendly, too, since it replaces wheat-filled pasta with oh-so-nutritious cauliflower. And that means it won’t spike your blood sugar. What’s not to like?
INGREDIENTS
1 cup (240 ml) heavy cream
2 eggs
1 teaspoon unrefined sea salt or Himalayan salt, or to taste
2 teaspoons dry mustard (that is, mustard powder or ground mustard seeds)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 cups (190 g) shredded cheddar cheese
4 cups (565 g) precooked (crisp), cauliflower, chopped into 1/4-inch (6 mm) chunks
1 cup (100 g) shredded mozzarella cheese
1/4 cup (30 g) almond flour
Yield: 6 servings
1. Preheat the oven to 400°F (200°C).
2. Combine the cream, eggs, salt, mustard, onion powder, and garlic powder in a large saucepan. Heat over medium heat, constantly and carefully stirring with a wire whisk until the mixture starts to thicken. When this happens, reduce the heat to a minimum and add 11/2 cups (143 g) of the cheddar cheese. Mix until all the cheese is melted, then add the cauliflower and mix well again.
3. Transfer the mixture to a greased baking dish. Sprinkle the remaining cheddar cheese, all the mozzarella cheese, and the almond flour evenly on top. Bake for 25 minutes, until the top is golden brown and the cheese is bubbly. Let stand for 10 minutes and then serve.
FIVE-INGREDIENT MOZZARELLA CHICKEN WINGS
I’ve done plenty of experimenting with recipes for chicken wings, and this one is definitely the winner. It’s a bit messy to eat—but that’s half the fun, of course. This version is kid-friendly, so it isn’t spicy, but if you want to kick up the heat, go ahead and add a little cayenne pepper. If you’re expecting guests, these wings make great appetizers, too. (Just be sure to provide extra napkins!)
INGREDIENTS
11/2 pounds (680 g) chicken wings
1/4 cup (60 ml) light olive oil
7 ounces (200 g) shredded mozzarella cheese
2 teaspoons onion powder
2 teaspoons paprika
1 teaspoon unrefined sea salt or Himalayan salt, or to taste
Yield: 4 servings
1. Preheat the oven to 450°F (230°C).
2. Place the chicken wings and the oil in a large bowl and toss well. Place the oiled chicken wings in a large glass or ceramic baking dish. If there’s any oil left in the bowl, pour it over the chicken.
3. Place the mozzarella, onion powder, paprika, and salt, in a medium bowl. Mix well. Sprinkle the mozzarella mixture evenly on the chicken wings and bake for 15 to 20 minutes, or until the juices run clear. Enjoy hot—but don't burn yourself!
◁ STARCH-FREE WIENER SCHNITZELS
This one’s a real European classic—but my gluten-free, starch-free version is so much healthier than the original. (Feel free to make a batch of the breading mixture and keep it on hand as a pantry staple to use for breading chicken, fish, veggies, or cheese. The possibilities are endless!) Serve these schnitzels garnished with anchovies, capers, and lemon slices, plus some oven-baked turnip or rutabaga fries on the side.
INGREDIENTS
FOR THE BREADING MIXTURE:
1 cup (115 g) almond flour
1 tablespoon (9 g) psyllium husk powder
1 teaspoon onion powder
1 teaspoon unrefined sea salt or Himalayan salt
1 pinch ground white pepper
OTHER INGREDIENTS:
2 eggs
4 veal medallions, pork chops, or chicken breasts (12 ounces, or 340 g, in total)
1 stick (8 tablespoons [4 ounces], or 115 g) grass-fed butter or lard, for frying
Yield: 4 servings
1. Combine the ingredients for the breading in a shallow bowl. Set aside.
2. Place the eggs in a separate shallow bowl and mix gently with a fork. Set aside.
3. Pound the meat into 1/4-inch (6 mm) thick cutlets, working from the center of the meat outward.
4. Heat a skillet over medium-high heat and add the butter. Take one cutlet and dip it in the egg so that it's completely covered. Then dip it immediately into the breading mixture so that it's completely covered. (You can gently press the breading into the cutlet to help it stick.) Place the breaded cutlet in the skillet and fry until cooked through and golden brown, approximately 4 minutes per side. Flip only once during cooking.
5. Repeat this process with the rest of the cutlets and serve immediately, with turnip or rutabaga fries.
◁ SKINNY TUNA PASTA WITH SHIRATAKI NOODLES
You’re starving, and you’re just cooking for one tonight. What to do? Skip processed convenience foods, and treat yourself to this fresh, light tuna pasta instead. It’s both protein-rich and packed with vegetables, and it’s very low-starch, thanks to the shirataki noodles, which are virtually calorie-free. And a final squeeze of fresh lemon juice plus a scattering of fiery red pepper flakes really put a spring in its step.
INGREDIENTS
2.9-ounce (80 g) can tuna in olive oil, not drained
1/2 small onion, finely chopped
1 clove garlic, crushed
2 sun-dried tomato halves, finely chopped
4 medium canned, drained artichoke hearts, chopped
1 package (7 ounces, or 200 g) shirataki pasta of your preferred shape, rinsed and drained
1/2 teaspoon unrefined sea salt or Himalayan salt, or to taste
2 teaspoons freshly squeezed lemon juice
1 tablespoon (15 ml) extra-virgin olive oil
Red pepper flakes, to taste
Yield: 1 serving
1. Drain the tuna and reserve the oil. Heat a skillet over medium-high heat. (Avoid high heat, as it encourages the olive oil to splatter.) Add the olive oil from the drained tuna, plus the onion, garlic, sun-dried tomatoes, and the artichoke hearts. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
2. Add the shirataki pasta and the salt and stir well. Then add the tuna, mix gently, and heat until piping hot, but don’t cook. Place on a serving plate, drizzle with the lemon juice and the olive oil, and top with the red pepper flakes. Serve immediately.
◁ QUICK CHICKEN FAJITA PASTA
Craving the flavors of chicken fajitas, minus the carbs and sugar? Amazingly, this creamy, spiced pasta is both starch- and dairy-free, and it’s a snap to make, because it relies on just a handful of store-cupboard staples. If you can’t find shirataki pasta, replace it with zoodles (that is, spiralized zucchini). Either way, it’s a weeknight winner.
INGREDIENTS
2 tablespoons (28 ml) light olive oil
2 teaspoons homemade fajita seasoning mix (see sidebar)
1/2 small onion, finely chopped
1 garlic clove, finely chopped
1/2 green bell pepper, chopped
4 ounces (115 g) chicken breast, chopped into bite-size pieces
1 tablespoon (16 g) unsweetened tomato paste
1/4 cup (60 ml) coconut cream
1 package (7 ounces, or 200 g) shirataki pasta (fettucine-style, if possible), rinsed and drained
Unrefined sea salt or Himalayan salt and freshly ground black pepper, to taste
Yield: 1 serving
Heat a skillet over medium-high heat. Add the olive oil, fajita seasoning, onion, and garlic. Mix well and cook until the onion is translucent, approximately 5 minutes. Add the bell pepper and the chicken breast. Cook, stirring constantly, until the chicken is done and the juices run clear. Then add the tomato paste and coconut cream and cook until the sauce is as thick as you like it (the longer the sauce cooks, the thicker it gets). Add the shirataki pasta and mix well. Heat it through, but don’t cook. Season with salt and pepper and serve immediately.
THE EASIEST SPAGHETTI BOLOGNESE
Spaghetti Bolognese is a classic comfort food, beloved especially by kids. But starchy spaghetti can raise the roof on your blood sugar levels—and that’s never a good thing. Your veins and brains will thank you when you make this low-sugar version, though. It’s criminally easy, too, so whip up a batch the next time you need to feed the whole family fast.
INGREDIENTS
FOR THE BOLOGNESE SAUCE:
Oil or butter for frying
2 pounds (910 g) ground beef
3 cups (710 ml) unsweetened tomato sauce
1 tablespoon (3 g) dried oregano
2 teaspoons onion powder
1/2 teaspoon garlic powder
1 teaspoon unrefined sea salt or Himalayan salt, or to taste
Freshly ground black pepper, to taste
OTHER INGREDIENTS:
2 packages (7 ounces, or 200 g, each) shirataki spaghetti
1 ounce (30 g) Parmesan cheese
Yield: 4 servings
1. Heat a skillet over medium-high heat. Add the butter or oil and let melt. Add the ground beef and cook, crumbling the meat with the back of your spoon or spatula as you do so. When the meat is done, add the tomato sauce, oregano, onion powder, and garlic powder. Cook, uncovered, until the sauce is reduced and thick. (Lower the heat if the sauce is about to spill over.) Season with salt and pepper.
2. Prepare the shirataki spaghetti according to the package instructions. Divide the spaghetti among four serving plates, and top each with the Bolognese sauce. Grate some Parmesan on top of each serving and serve immediately.
TIP: Try different starch-free spaghettis. For instance, instead of shirataki, you can use zoodles. They’re a good match for Bolognese, because they taste especially crunchy and fresh.
A-CINCH-TO-MAKE MEATLOAF IN A MUG
This unbelievably juicy meatloaf is so much easier to make than the classic version—no mess involved. The secret ingredient? An egg, which acts as a binder and guarantees a deliciously moist result. And it’s ready in no time, so it’s the perfect choice for a weeknight dinner-for-one. Serve it with fresh salad and starch-free bread on the side for a full meal, then treat yourself to a low-sugar dessert.
INGREDIENTS
4 ounces (115 g) ground beef
1 tablespoon (15 g) Five-Ingredient Sugar-Free Ketchup
1 egg
3 tablespoons (23 g) shredded mozzarella cheese
1/2 teaspoon dried oregano
1/4 teaspoon unrefined sea salt or Himalayan salt, or to taste
Yield: 1 serving
Combine all the ingredients in a bowl and mix well. Transfer the mixture to a microwave-safe 8-ounce (230 ml) mug. Microwave at 250 watts for 6 to 8 minutes, checking the meatloaf after a couple minutes and adjusting the total cooking time according to your microwave oven. Don’t overcook, otherwise the meatloaf becomes too dry. Let cool slightly and serve.
TIP: For extra flavor, add one slice of cooked, crumbled bacon to the other ingredients before mixing.
VEGETARIAN EGGPLANT CURRY WITH CAULI BASMATI RICE
A veritable kaleidoscope of tastes and textures, this dish contrasts soft, tender eggplant with crisp fennel and crunchy celery, all bathed in a coconutty cream sauce. Partner it with a batch of Cauli Basmati Rice, a healthy version of traditional, starch-filled basmati rice and an ideal match for all sorts of Asian dishes, such as curries and stir-fries.
INGREDIENTS
FOR THE VEGETARIAN EGGPLANT CURRY:
Oil or butter for frying
1 to 2 tablespoons (15 to 30 g) green Thai curry paste
1 small onion, chopped
13.5-ounce (400 ml) can coconut milk
1 medium eggplant, diced
1 small fennel bulb, shredded
2 celery stalks, sliced into 1/4-inch (6 mm) slices
2 tablespoons (28 ml) fish sauce
1 tablespoon (15 ml) freshly squeezed lime juice
1 tablespoon (10 g) erythritol-based brown sugar substitute (optional)
FOR THE CAULI BASMATI RICE:
1 pound (450 g) cauliflower
1 teaspoon cumin seeds
2 tablespoons (1 ounce, or 30 g) grass-fed butter or olive oil
1/3 cup (60 g) frozen green peas
Unrefined sea salt or Himalayan salt, to taste
Yield: 4 servings
1. Prepare the Vegetarian Eggplant Curry. Place a skillet over medium heat. Add the oil or butter and let it get hot. Add the curry paste and heat for 30 seconds, constantly stirring. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. (Reduce the heat if the onion is about to brown.)
2. Add the coconut milk and bring to a boil and then add the eggplant to the skillet. Cook, covered, for 10 minutes or until tender. (Hint: While the eggplant is cooking, you can start preparing the Cauli Basmati Rice. See step 4.)
3. Add the fennel and the celery to the skillet. Cook, uncovered, for 5 minutes or until crisp-tender. Add the fish sauce, lime juice, and sweetener, if using, and cook, uncovered, for 1 minute. Remove from the heat and serve with Cauli Basmati Rice.
4. Prepare the Cauli Basmati Rice. Process the cauliflower in a food processor until a ricelike consistency is achieved.
5. Heat a skillet over high heat. Add the cumin seeds and heat for 30 seconds until fragrant, stirring all the time. (Don’t let the seeds burn.) Set aside.
6. Reduce the heat to medium-low. Melt the butter (or add the oil) in the skillet and then add the cauliflower. Mix well so that the cauliflower is completely coated. Cover and let simmer for 5 to 10 minutes, or until the cauliflower is crisp-tender. (Don’t let it get too soft.) If it starts to brown, add a tablespoon or two (15 to 28 ml) of water and mix well. Add the peas and mix well. Season with salt. Let stand, covered, until the peas have defrosted and are warmed through. Mix well and serve immediately with Vegetarian Eggplant Curry, above.
TIP: Not a fan of fennel? Don’t worry! Its taste is very mild and subtle in this dish. But feel free to replace the fennel or celery with other nonstarchy vegetables such as zucchini, squash, green bell pepper, carrot matchsticks, or shredded cabbage, if you like.
◁ CAULI RICE SEAFOOD PAELLA
You don’t have to give up Spanish-style paella just because you’re eating low-sugar. This version replaces the rice with cauli rice, but it’s just as good—and it’s an entire meal in a single skillet. There are as many recipes for paella as there are cooks, so each one is unique. This is my favorite, but feel free to tweak it to your taste. For instance, my family and I love smoked paprika’s distinct flavor, but you can omit it, or replace it with regular paprika, if you’re not a fan.
INGREDIENTS
2 tablespoons (28 ml) extra-virgin olive oil
1 medium onion, chopped
4 garlic cloves, crushed
1 large red bell pepper, chopped
8 saffron threads
4 cups (450 g) cauliflower rice
1/2 cup (120 ml) chicken stock or fish stock
2 tablespoons (32 g) tomato paste
1/2 teaspoon smoked paprika
1/2 cup (90 g) frozen green peas
1 pound (450 g) frozen precooked seafood mix
1 teaspoon unrefined sea salt or Himalayan salt, or to taste
Pinch cayenne pepper
Yield: 2 to 4 servings
1. Heat a large skillet over medium-high heat. Add the olive oil, onion, garlic, bell pepper, and saffron. Cook, stirring, until the vegetables are crisp-tender, about 5 minutes. Then add the cauliflower, stock, tomato paste, and smoked paprika and cook, covered, until the cauliflower is crisp-tender, about 5 minutes.
2. Add the frozen peas and the frozen seafood mix. Heat, stirring, until defrosted and completely hot, about 5 to 10 minutes. (Don't cook the seafood or it will become tough.) Season with salt and cayenne pepper and serve immediately.
TIP: Don’t want to spend money on pricey saffron? Use 1/4 teaspoon turmeric instead. You’ll get the same rich yellow color, and plenty of health benefits, too, as turmeric is said to have antioxidant and anti-inflammatory properties.
VARIATION: Serve this with mussels, as shown opposite. Rinse and steam them and add just before serving. If you’re not a seafood eater, use 1 pound (450 g) cooked and cubed chicken instead of the seafood mix. Or use the same amount of chorizo sausage, or a mix of chorizo and chicken. (Fry the sausage before adding it.)
FOUR-INGREDIENT CREAMY CURRIED CHICKEN SAUCE WITH MASHED CAULIFLOWER
This recipe boggles the mind: How can something so sating—yet so healthy—be so easy to make? Well, cauliflower and heavy cream are your secret weapons here. The heavy cream gets boiled down to make a thick sauce, while cooked, pureed cauliflower takes the place of carb-laden mashed potatoes. (Don’t skimp on the cream. Use the whole amount to achieve a thick, rich sauce.)
INGREDIENTS
FOR THE FOUR-INGREDIENT CREAMY CURRIED CHICKEN SAUCE:
2 tablespoons (1 ounce, or 30 g) grass-fed butter
1 teaspoon curry powder
1 pound (450 g) ground chicken
11/2 cups (350 ml) heavy cream
1 teaspoon unrefined sea salt or Himalayan salt, or to taste
FOR THE MASHED CAULIFLOWER:
11/2 pounds (680 g) cauliflower, chopped into large chunks
2 tablespoons (1 ounce, or 30 g) grass-fed butter
2 tablespoons (28 ml) heavy cream
1 teaspoon unrefined sea salt or Himalayan salt, or to taste
1/3 cup (30 g) freshly grated Parmesan cheese
Yield: 4 servings
1. Prepare the Four-Ingredient Creamy Curried Chicken Sauce. Heat a large skillet over medium-high heat. Add the butter and let it melt. Add the curry powder and cook, stirring, for 30 seconds or until fragrant. Add the ground chicken and cook, constantly stirring and crumbling the meat with the back of your spoon or spatula as you do so. When the chicken is done—the juices should run clear—pour in the cream. Cook over high heat, stirring constantly, until the sauce is reduced and thick. (Be careful not to let the cream spill over.) Season with salt.
2. While the sauce is cooking, prepare the mashed cauliflower. Boil the cauli- flower in a large pot of water until tender and drain well. (Discard the cooking water.) Add the butter, cream, salt, and Parmesan and puree until smooth, preferably with an immersion blender. Add more cream if you prefer a runnier consistency and mix well. Serve immediately, topped with the chicken sauce.
EASY CAULI RICE MUSHROOM AND PARMESAN RISOTTO
Traditional risotto has two major drawbacks: It requires time and skill to perfect, and the starchy arborio rice from which it’s made isn’t very healthy. This version is both good for you and easy to make. Don’t be put off by the nutritional yeast; it's a natural, nutrient-rich flavor enhancer that adds a cheesy taste to dishes. If you don’t have any, add another 1/4 cup (20 g) of grated Parmesan.
INGREDIENTS
2 tablespoons (1 ounce, or 30 g) grass-fed butter
4 cups (280 g) button mushrooms, chopped
1/2 cup (120 ml) chicken stock or vegetable stock
1/4 cup (60 ml) dry white wine
1 tablespoon (5 g) nutritional yeast
1 teaspoon onion powder
1/4 teaspoon garlic powder
4 cups (450 g) cauliflower rice
3/4 cup plus 1/4 cup (60 g plus 20 g) freshly grated Parmesan cheese, divided
1/2 teaspoon unrefined sea salt or Himalayan salt, or to taste
Pinch freshly ground white pepper
Yield: 2 to 4 servings
1. Heat a large skillet over medium-high heat and melt the butter in it. Add the mushrooms and cook, stirring occasionally, until all the liquid has evaporated and the mushrooms are tender. Then add the chicken stock, white wine, nutritional yeast, onion powder, and garlic powder and cook, uncovered, until the liquid has reduced by half.
2. Now add the cauliflower and cook, stirring constantly, until crisp-tender, about 5 minutes. Add 3/4 cup (60 g) Parmesan and stir until melted. Season with salt and white pepper.
3. Divide the risotto between two serving plates and sprinkle the remaining Parmesan on top of each serving. Serve immediately.
VARIATION: Want to make this dish even more satisfying? Add 1 cup (140 g) cooked and cubed chicken along with the cauliflower.
TASTY TACO CASSEROLE
Ever checked the ingredient list on that packet of store-bought taco seasoning? Lots of them are full of sugar and starch, so they’re off-limits if you’re eating low-sugar. But when you make your own homemade taco seasoning—with just five ingredients!—you can be sure that it's clean and sugar-free. It’s ideal in this punchy, cheesy, kid-friendly casserole.
INGREDIENTS
FOR THE TACO SEASONING:
2 tablespoons (15 g) chili powder
11/2 tablespoons (11 g) ground cumin
11/2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
OTHER INGREDIENTS:
Oil or butter for frying
2 pounds (910 g) ground beef
15-ounce (425 g) can green beans, drained
16-ounce (450 g) can diced tomatoes
2 teaspoons unrefined sea salt or Himalayan salt, or to taste
6 cups (240 g) cubed Easy Fluffy Bread
4 cups (380 g) shredded mild cheddar cheese
Yield: 8 servings
1. Place all taco seasoning ingredients into a small jar with a tightly fitting lid. Close the lid, and shake until well mixed.
2. Prepare the meat sauce. Heat a large skillet over medium-high heat. Add the oil or butter. When hot, add the ground beef and cook. When the meat is browned, add the taco seasoning, green beans, and diced tomatoes. Mix well. Reduce the heat to low, and let simmer until the sauce has thickened, about 20 minutes. Season with salt, mix well, and set aside.
3. Preheat the oven to 350°F (175 °C). Lay half of the bread cubes evenly in the bottom of a casserole dish. Spread half of the meat sauce on the bread cubes and sprinkle half of the cheese on the meat sauce. Spread the rest of the bread cubes on the cheese, top with the rest of the meat sauce, and, finally, sprinkle the rest of the cheese on top. Bake for 30 minutes, or until the cheese is bubbly and golden brown. Remove from the oven, let stand for 10 minutes, and serve.
TIP: The taco seasoning is a little spicy. If you’re making this dish for kids, you can replace 1 tablespoon (7 g) of the chili powder with paprika.
VARIATION: You can also use half a batch of Just Like Tortilla Chips in place of the bread cubes.