Tag Archives: Low Carb

Celeriac Sun Dried Tomato and Basil Side Dish

I simply can’t get enough of this side dish! It is my new favorite potato replacement, but really in is unfair to Celeriac to call it a substitute for potato, like it is second best. Celeriac is an under appreciated root vegetable. Maybe because in it’s unpeeled state, it is unattractive (sorry celeriac).

Celeriac, Sun Dried Tomato and Basil Side Dish

Celeriac, Sun Dried Tomato and Basil Side Dish

 

However, the inside of the celeriac is a beautiful creamy white, and it loves to soak up flavor! In addition, it offers those who partake of it a nice dose of Vitamins C, K, B6, Phosphorous, Potassium, Magnesium, Manganese and Fiber.

You can make this side in under 30 minutes on the stove top. Let’s go!

Celeriac Sun Dried Tomato and Basil Side Dish

Ingredients:

2 Medium Celeriac Root (peeled and cubed into about 1 inch dice)

1/2 Cup Chicken Broth

2 Tablespoons of Olive Oil

2 Tablespoons of Oil Packed Sun Dried Tomatoes (finely minced)

2 Tablespoons of Fresh Basil, sliced

1/2 Teaspoon of Sea Salt

Directions: With a large heavy fry pan on the stove top, add your olive oil and warm over medium high heat. Add the cubed celeriac, and sprinkle with salt. Cook the cubes until just starting to brown, which will take approximately 2 minutes, turning once or twice. Add the broth and minced sun dried tomatoes. Cover the pan, and reduce the heat to a simmer. Simmer covered for 20 minutes, until the celeriac is fork tender, but not falling apart. Remove lid and cook until the liquid is mostly evaporated, and there is just enough left to make a nice sauce. Sprinkle the celeriac with sliced fresh basil. Toss to incorporate the basil and serve!

Celeriac, Sun Dried Tomato and Basil

 

Eat Your Nutrients!

Eat Your Nutrients!

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Beef Paprikash on Spaghetti Squash Noodles with Sliced Avocado

If you are looking for a hearty meal to put on the table that you don’t have to slave over, is inexpensive, and lower carbohydrate, try a plate of Beef Paprikash! The Spaghetti Squash noodles are low carb. and hold all the juices, and the avocado goes well with the spicy beef sauce. It is delish!

This recipe uses a slow cooker, so it can be prepped the day before or in the morning, and then you can walk away until it is time to eat. I added some smoked paprika to the beef sauce to give it a smokey flavor that veers slightly away from the traditional recipe, and it is dairy free!  It is the perfect cool weather meal that will leave you satisfied and nourished without adding to your waistline.

Beef Paprikash on Spagehtti Squash Noodles with Avocado

Beef Paprikash on Spagehtti Squash Noodles with Avocado

 

Beef Paprikash on Spaghetti Squash Noodles with Sliced Avocado

Ingredients:

1 Two Pound Chuck Roast

2 Tablespoons of Tapioca Flour*

1 1/2 Teaspoon of Himalayan Pink Salt or Sea Salt

2 Teaspoons of Black Pepper

2 Tablespoons of Extra Virgin Olive Oil

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1 Large Yellow Onion

2 Red Bell Peppers, Large Diced

4 Cloves of Minced Garlic (or 2 Tablespoons of Garlic Infused Olive Oil if you are eating Low FodMap)

1 Cup of Beef Broth

1/4 Cup Tomato Paste

1 Tablespoon of Paprika

1 Tablespoon of Smoked Paprika

1 1/2 Teaspoons of Caraway Seeds, crushed

1 Teaspoon of Dried Parsley

1 Teaspoon of Dried Dill

1 Teaspoon of Fish Sauce

1/2 Cup Full Fat Coconut Milk, added before serving

——————————————————–

1 Medium Spaghetti Squash

2 Ripe Avocados*

Beef Paprikash on Spaghetti Squash Noodles with Avocado

Beef Paprikash on Spaghetti Squash Noodles with Avocado

Directions: With paper towel, pat the chuck roast dry. Mix the Tapioca Flour, Salt and Pepper together with a whisk, and season the Chuck Roast. In a large heavy pan over medium high heat, add your olive oil, and brown the chuck roast for 5 minutes  and then flip it over and brown it on the other side for 5 more minutes.

Meanwhile, slice the onion and place it in the bottom of a large slow cooker. Whisk together the spices, tomato paste, broth, garlic, and fish sauce. When beef is browned, place it on top of the sliced onions in the crockpot. Pour the sauce over the top. Cook on low covered for 8 hours in the crockpot. Remove the Beef from the crockpot after 8 hours and shred it with two forks. Add it back to the sauce and stir in 1/2 cup coconut milk right before serving.

For the “noodles”, one hour before serving, preheat your oven to 375º degrees. Slice a medium sized spaghetti squash in half, and remove the seeds. Season the inside with salt and pepper. Place in a baking pan cut side down with 1/2 cup of water. Bake for one hour. Right before serving, remove from the oven, and cool for about ten minutes so it is easy to handle. (It should pierce easily with a knife.) Flip the squash over and run a fork along the inside of the squash, making noodles.

Slice two ripe avocados to serve with the dish.

Serve the saucy Beef Paprikash over the “noodles” and place the avocado on the side like the picture above.

Beef Paprikash on Spagehtti Squash Noodles

Beef Paprikash on Spaghetti Squash Noodles

 

*Omit if you are eating Low FodMap

 

Eat Your Nutrients!

Eat Your Nutrients!

 

 

 

 

A Must Listen If You Are Struggling with SIBO, Candida or Digestive Problems

Chris Kresser, M.S., L.Ac really knows his stuff when dealing with healing digestion. He is a globally recognized leader in the fields of ancestral health, Paleo nutrition, and functional and integrative medicine. In his latest podcast he addresses how diet alone is not enough when trying to treat SIBO and Candida.

As you may know, I used antibiotics in conjunction with diet to rid myself of SIBO under the guidance of a naturopathic physician. I started this blog to empower myself and others to take charge of their digestion and regain vibrant health all while eating delicious food! Chris discusses FodMaps, SCD Diet, GAPS diet, Candida Diet, benefits of resistant starch, and going too low carb in this 30 minute must listen to podcast. You can find it here.

Eat Your Nutrients!

Eat Your Nutrients!

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