47 Low-Carbohydrate Recipes ebook

47 Low-Carbohydrate Recipes

From soups and chicken dishes to salads and fish meals - measurements in grams

Coconut Butter Beef Brisket

Ingredients:

1.5 kg of Beef Brisket

2 Tbsp. of Onion Soup Mix

110 g of Coconut Butter

30 g of Dijon Mustard

Directions:

Preheat the oven to 300°F/150°C.

Place the brisket in a roasting pan (fat side up).

In a medium mixing bowl, combine the soup mix, coconut butter, and mustard.

Spread it evenly on top of the meat.

Cover the pan with a lid or aluminum foil.

Cook the meat for 3-4 hours.

Nutritional Information:

Calories: 72

Total Fat: 6g

Saturated Fat: 3g

Carbohydrates: 0g

Protein: 6g

Hawaiian Harvest Pork Chops

Ingredients:

1 Tbsp. of Coconut Oil

4 Large Pork Center Chops

1 Medium Onion – Sliced

2 Apples – Cored, Sliced

2 Garlic Cloves – Minced

2 Tbsp. of Flour

130 ml of Dark Beer

250 ml of Chicken Broth

1 tsp. of Cinnamon

1 tsp. Of Ginger

1 Tbsp. of Thyme

Salt

Pepper

Directions:

Add the oil to a large skillet.

Brown the pork chops on both sides.

In the same frying pan, sauté the onions until they are translucent.

Add the garlic and the apples.

Sprinkle the flour into the pan drippings.

Deglaze the pan with the beer.

Add the rest of the listed ingredients; cover it and turn it to medium heat for 1 hour.

Nutritional Information:

Calories: 286

Total Fat: 13g

Saturated Fat: 5g

Carbohydrates: 5g

Protein: 39g

Garlic Shrimp

Ingredients:

500 g of Jumbo Shrimp – Peeled, Deveined

6 Large Minced Garlic Cloves

350 ml of Water

Dash of Salt

1 Jalapeno Paprika – De-Ribbed, De-Seeded

1 Lime

1 Tbsp. of Olive Oil

170 ml of Coconut Milk

1 Tsp. of Red Chili Powder

Cilantro

Directions:

In a blender, chop the garlic with water and ½ teaspoon of salt. Make sure there are still bits of garlic; a few pulses should do.

Pour the mixture over the shrimp and let it sit for 10 minutes.

Strain the water away from the shrimp and the garlic.

Add in the lime juice, ½ teaspoon of salt, and jalapeno.

Heat one tablespoon of olive oil over high heat in a large pan.

Add in the shrimp and cook it for one minute.

Add one small can of coconut milk and cook it for another 30 seconds.

Mix the chili powder into the mixture.

Mix in the coconut milk into the rice.

Serve

Nutritional Information:

Calories: 610

Total Fat: 18g

Saturated Fat: 10g

Carbohydrates: 6g

Protein: 34g

Coconut Chicken Fingers

Ingredients:

4 Boneless Chicken Breasts – Cut into ½ inch/1 cm Strips

½ tsp. of Salt

¼ tsp. of Red Pepper

150 g of Rice Flour

250 ml of Buttermilk

1 Large Egg

100 g of Unsweetened Shredded and Dried Coconut

3 Tbsp. of Canola Oil

Sweet Chili Sauce

Directions:

Sprinkle the chicken with the pepper and the salt.

Put the flour in a shallow dish.

In a medium-mixing bowl, add in the egg and the buttermilk. Mix it well.

Put the coconut in a shallow dish.

Dredge all chicken through the flour and shake off the excess.

Dip the chicken into the egg mixture and then dredge through the coconut.

Heat a large frying pan over medium heat.

Add the oil to the pan.

Add in the chicken. Allow it to cook for 6 minutes on each side.

Serve it with the chile sauce if desired.

Nutritional Information:

Calories: 290

Total Fat: 15g

Saturated Fat: 7g

Carbohydrates: 34g

Protein: 5g

Pesto Thai Shrimp

Ingredients:

750 g of Unpeeled Raw Shrimp – Large

50 - 100 g Coconut Lime Rice

3 Tbsp. of Lime Juice

2 Tbsp. of Dry Roasted Peanuts – Unsalted

2 Tbsp. of Ginger

2 Minced Cloves of Garlic

1 tsp. of Salt

½ tsp. of Red Pepper – Crushed

60 ml of Olive Oil

100 g of Coconut

Directions:

Peel and devein the shrimp.

Put the oil, lime juice, peanuts, ginger, coconut, garlic, salt, and honey into a food processor. (For 20 seconds.)

Sauté the shrimp with 1 Tbsp. of oil in a large frying pan. It will take 3-5 minutes.

Stir the cilantro mixture into the shrimp and serve over the rice.

Nutritional Information:

Calories: 300

Total Fat: 13.9g

Saturated Fat: 3.7g

Carbohydrates: 15g

Protein: 21g

Grilled Burritos

 Ingredients:

280 g of Chopped Chicken Breast – Cooked

450 g Can of Black Beans – Rinsed

330 g Can of Yellow Corn with Red/Green Bell Peppers – Drained

100 g Shredded Cheddar Cheese – 2% Low Fat recommended

8x 8 Inch/20 cm Whole Wheat Flour Tortillas – Warmed

Vegetable Cooking Spray or Cooking Oil

Salsa (or sauce of your preference)

Directions:

Put the chicken, beans, yellow corn, and cheese in a large mixing bowl.

Add in the cheese and stir it well.

Spray a large frying pan with cooking spray or grease with cooking oil.

Heat the pan with medium heat.

Wrap up some mixture in a flour tortilla and place in the pan.

Press down with the spatula for 3-4 minutes.

Serve with salsa or a creamy cilantro sauce.

Nutritional Information:

Calories: 342

Total Fat: 10.3g

Saturated Fat: 4.4g

Carbohydrates: 37.2g

Protein: 23.2g