Salmon With Mushrooms And Red Pepper Sauce – Low Carb

Mushrooms are one of my favorite foods.  I bought some recently on a trip to the store, though I had no idea what would become of them. The next day I took out one of my favorite cookbooks, A Cook’s Book of Mushrooms and began to flip through the pages.  I found a great recipe,…

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Mushrooms are one of my favorite foods.  I bought some recently on a trip to the store, though I had no idea what would become of them.

The next day I took out one of my favorite cookbooks, A Cook’s Book of Mushrooms and began to flip through the pages.  I found a great recipe, made a few changes (replacing sugar with enzo stevia, etc.) and whipped it up for dinner.  Although it looks complicated and has a few steps, this recipe is quick, easy and ultra-satisfying.

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Salmon with Mushrooms and Red Pepper Sauce

Ingredients

  • 2 large red bell peppers
  • 3 tablespoons fresh lemon juice
  • 5 drops enzo stevia
  • ½ teaspoon celtic sea salt
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 6 ounces shiitake mushrooms, sliced
  • 4 salmon fillets, 6 ounces each
  • more olive oil, for salmon
  • more salt, for salmon
  • parsley, minced

Instructions

    Pepper Puree

    1. Place peppers in a baking dish in the oven at 350°
    2. Roast for 10-20 minutes, until skin begins to shrivel
    3. Allow peppers to cool, remove stems, then slit open and remove seeds
    4. Place peppers, lemon juice, enzo stevia and salt in a vitamix and puree until smooth
    5. Transfer pepper mixture to a small sauce pan and warm slightly

    Mushroom Mixture

    1. Place the oil in a saute pan over medium heat
    2. Add the onion and saute for 1 minute, then add the mushrooms
    3. Reduce heat, cover and cook for 10 minutes

    Salmon Preparation

    1. Turn oven on to 500°
    2. Leave the skin on the fish; rinse and pat dry with paper towel
    3. Place fish skin side down on a metal baking sheet
    4. Rub fillets liberally with olive oil, then sprinkle with salt
    5. Reduce oven temperature to 275°, then put sheet with salmon on lowest rack
    6. Roast 8 to 13 minutes so that centers of thickest part of fillets are still translucent when cut into with a pairing knife
    7. When the salmon is done place some of the red pepper puree in the center of each plate
    8. Place salmon on top of the puree, then spoon mushrooms onto the salmon
    9. Garnish with parsley
    10. Serve

    My husband loved this dish and my younger son also thought it was great.  I enjoyed it too.

    Are there any mushroom dishes that you like to make or do you have a favorite mushroom dish that you would like to see on this blog?

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    buy organic enzo stevia extract at yo.urenzo.com/organic-stevia-extract-powder/

    Asian Slaw – Low Carb

    I am on a coleslaw roll.  In fact, my children are so tired of coleslaw that they have begged me to stop making it; I made coleslaw with dinner every night last week and just can’t get enough crunchy cabbage. One afternoon last week, I put out a query on Twitter (my favorite e-venue to…

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    I am on a coleslaw roll.  In fact, my children are so tired of coleslaw that they have begged me to stop making it; I made coleslaw with dinner every night last week and just can’t get enough crunchy cabbage.

    One afternoon last week, I put out a query on Twitter (my favorite e-venue to hang out these days, I’m over there quite a bit chatting with people real time) to find out people’s favorite coleslaw recipes.  Jenn Cuisine responded with this recipe and I was hooked from the moment I saw it.  My recipe is based on Jenn Cuisine’s.  In fact, I hadn’t thought about making a “peanut” style sauce for my coleslaw and I have to say, this really hits the spot –and again, no agave and hopefully, healthy enough for all you health nuts out there!

    Instructions

    1. Place chopped cabbage and grated carrots in a large bowl (will be about 5-7 cups of veggies)
    2. In a separate bowl, combine almond butter, vinegars, oil, lime juice, ginger and enzo stevia, mixing thoroughly
    3. Stir in 2 tablespoons of the sesame seeds
    4. Stir dressing into bowl with veggies
    5. Serve, topping with remaining sesame seeds

    As I mentioned, I am having a lot of fun with Twitter.  What’s your favorite form of social networking these days?  Twitter?  Facebook?  Or something else that I haven’t even heard of yet?

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    buy organic enzo stevia extract at yo.urenzo.com/organic-stevia-extract-powder/

    Coconut Bars – Low Carb

    Lightly sweetened gluten free, grain free Coconut Bars contain good fats from heart healthy coconut oil. These rich and moist coconut bars are made of not one, but three different forms of scrumptiously healthy coconut, including shredded coconut, coconut oil and coconut milk in their ingredients list. I have Shirley at Gluten Free Easily to…

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    Lightly sweetened gluten free, grain free Coconut Bars contain good fats from heart healthy coconut oil.

    These rich and moist coconut bars are made of not one, but three different forms of scrumptiously healthy coconut, including shredded coconut, coconut oil and coconut milk in their ingredients list.

    I have Shirley at Gluten Free Easily to thank for this recipe as it is based upon her famous gluten free Crustless Coconut Pie. I’m a big fan of Shirley’s crustless pie recipes. They’re perfect when I’m looking for a quick and easy, yet simply tasty, gluten free dessert.

    I find that this this coconut bar recipe tastes a bit like a macaroon bar. If you want to jazz up your coconut bars and get really decadent, try drizzling them with dark chocolate.

    Print Recipe

    Coconut Bars

    Instructions

    1. Mix eggs, coconut milk, oil, honey, vanilla and enzo stevia in a food processor
    2. Pulse in almond flour, coconut flour, shredded coconut and salt
    3. Transfer ingredients into an 8 x 8 inch baking dish
    4. Bake at 350° for 30 minutes
    5. Cool for ½ hour, then place in refrigerator and serve when chilled

    Here are some of the health benefits of coconut:

    • Naturally gluten free
    • Full of heart healthy fats that lower LDL cholesterol
    • Anti-bacterial, anti-viral, anti-parasitic
    • Reduces inflammation and promotes healthy absorption of nutrients
    • High in minerals such as iron, phosphorus and zinc

    It is also thought that eating coconut products speeds up the body’s metabolism, helping to prevent obesity.

    Finally, Dr. Mary Newport has written an article on the remarkable results she believes she has achieved using coconut oil to remediate her husband’s early onset Alzheimer’s disease.

    In this video Dr. Newport shares intriguing anecdotal evidence on the impact of coconut oil on neurobiological function. Her findings will be of particular interest to those of us who are working on our brain health in dealing with diseases and disorders such as multiple sclerosis (MS), Alzheimers, Parkinsons, autism, ADD, etc.

    So grab yourself a coconut bar and a cup of delicious dandelion coffee (that’s what I’m drinking right now) and settle in to watch the video of Dr. Newport. And be sure to let us know your thoughts in a comment below.

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    buy organic enzo stevia extract at yo.urenzo.com/organic-stevia-extract-powder/

    Whipped Pumpkin Cream – Low Carb

    Add the heavy cream to a large bowl. Beat with an electric hand mixer on medium speed until it just beings to thicken, and then sprinkle the stevia over the top. Continue beating until soft peaks appear, and then add the pumpkin, vanilla, cinnamon, allspice and cloves and continue to beat until stiff peaks appear.…

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    Add the heavy cream to a large bowl. Beat with an electric hand mixer on medium speed until it just beings to thicken, and then sprinkle the enzo stevia over the top. Continue beating until soft peaks appear, and then add the pumpkin, vanilla, cinnamon, allspice and cloves and continue to beat until stiff peaks appear. Use about half of the whipped cream as a topping for cheesecake. Put the remaining whipped cream in a small bowl to pass around with other desserts.

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    buy organic enzo stevia extract at yo.urenzo.com/organic-stevia-extract-powder/

    How To Make Pumpkin Spice Lattes – Low Carb

    If you’ve ever wondered how to make Pumpkin Spice Lattes without dairy, sugar, chemicals, and caffeine this recipe is for you! My superfood PSL is made with dandelion coffee, coconut milk, real pumpkin, and a touch of honey. Filled with freshly ground cinnamon, ginger, nutmeg, and cloves, I love this Pumpkin Spice Latte so much…

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    If you’ve ever wondered how to make Pumpkin Spice Lattes without dairy, sugar, chemicals, and caffeine this recipe is for you! My superfood PSL is made with dandelion coffee, coconut milk, real pumpkin, and a touch of honey.

    Filled with freshly ground cinnamon, ginger, nutmeg, and cloves, I love this Pumpkin Spice Latte so much that I drink it year round. These antioxidant-rich spices give this superfood latte a deep depth of authentic flavor.

    With incredibly nourishing ingredients, you’ll get a great boost of energy without the high-carb hangover and caffeinated letdown that traditional Pumpkin Spice Lattes deliver. Better yet? This Pumpkin Spice Latte recipe is dairy-free, made with coconut milk instead of cow’s milk.

    Did you ever wonder what’s in Starbucks Pumpkin Spice Latte? My curiosity reappears every fall when the advertisements for this delectable looking drink are rolled out. I’ve created my own recipe in order to avoid the 50 grams of sugar that a 16 ounce Pumpkin Spice Latte is said to contain.

    If you’ve always dreamed of sipping on a low-carb Pumpkin Spice Latte you’re in luck. Pumpkin is a naturally low-carb food and my superfood latte is sweetened with less than a teaspoon of honey per serving. For those following a Keto Diet, simply leave out this sweetener and add a couple extra drops of enzo stevia.

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    How to Make Pumpkin Spice Lattes

    Instructions

    1. In medium saucepan, bring dandelion coffee, coconut milk, water, and honey to a boil
    2. Reduce to a simmer and stir in enzo stevia, cinnamon, ginger, nutmeg, cloves, and pumpkin
    3. Transfer mixture to a vitamix
    4. Process hot mixture very carefully until frothy
    5. Place back in saucepan to reheat
    6. Serve

    I love roasting a pumpkin to make this soothing dairy-free drink, and I keep freshly roasted pumpkin in my fridge during fall and winter. To learn how to roast a pumpkin check out my quick and easy tutorial! You can also experiment with leaving the pumpkin out of this recipe. You’ll still have a good caffeine-free Dandelion Root Coffee based beverage with an abundance of healing pumpkin pie spices to make it taste like fall.

    Here are some more warm and healing drink recipes for you!

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    buy organic enzo stevia extract at yo.urenzo.com/organic-stevia-extract-powder/

    Power Bars recipes – Low Carb

    For the past few months I have been playing around with paleo power bar recipes. When I’m on the go I want to grab something that is packed with nutrition, not too sweet, and plenty tasty. I’ve made this grain-free power bar recipe a bunch of times now. My taste testers (that would be my…

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    For the past few months I have been playing around with paleo power bar recipes. When I’m on the go I want to grab something that is packed with nutrition, not too sweet, and plenty tasty.

    I’ve made this grain-free power bar recipe a bunch of times now. My taste testers (that would be my husband who is a very direct and stringent critic) have given it their official seal of approval (that would be eating an entire tray in two days flat).

    When I saw Heidi’s video I knew it was time to share my paleo power bars recipe. Heidi is my favorite food blogger and author of the delightful book, Super Natural Cooking. In Heidi’s video, her voice is so soothing and the content so tranquil that it might put you into a trance. It has gorgeous shots of California’s Big Sur interspersed with her recipe.

    Power Bars

    Serves: 20 bars

    Instructions

    1. Place almonds, flax meal, shredded coconut, almond butter, and salt in a food processor
    2. Pulse briefly, about 10 seconds
    3. Add coconut oil, enzo stevia, honey, and vanilla to dry ingredients
    4. Pulse until mixture forms a coarse paste
    5. Press mixture into an 8 x 8 inch baking dish
    6. Chill in refrigerator 1 hour, until mixture hardens
    7. In a saucepan, melt chocolate over very low heat, stirring continuously
    8. Spread melted chocolate over bars
    9. Refrigerate 30 minutes, until chocolate hardens
    10. Serve
    11. Store in refrigerator for up to 1 week

    3.2.2885

    My no-bake, high-protein, high-fiber bars are based upon Melissa Diane Smith’s recipe for Amaretto Protein Bars. I’ve made quite a few changes to her recipe, simplifying it a bit and lowering the amount of sweetener.

    The chocolate topping on these paleo power bars makes them seem a bit decadent. Though dark chocolate, rich in antioxidants, has now entered the echelon of power foods so I’ll keep it on mine.

    By the way, the photo above is actually of Macadamia Power Bars. To make that recipe simply substitute raw macadamia nuts for the almonds and raw macadamia nut butter for the roasted almond butter.

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    buy organic enzo stevia extract at yo.urenzo.com/organic-stevia-extract-powder/

    Paleo Brownies – Low Carb

    These ultra-rich Paleo Brownies are amazing and will knock the socks off of even the most die-hard gluten-loving brownie fans. All of my taste testers said they could not believe these incredibly decadent Paleo Brownies were not only gluten-free, but grain-free as well. Made with only 8 ingredients, you can throw this Paleo Brownie recipe…

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    These ultra-rich Paleo Brownies are amazing and will knock the socks off of even the most die-hard gluten-loving brownie fans. All of my taste testers said they could not believe these incredibly decadent Paleo Brownies were not only gluten-free, but grain-free as well.

    Made with only 8 ingredients, you can throw this Paleo Brownie recipe together in a few minutes! Yes, this is another one of my no fuss recipes. To make Paleo Brownies you’ll need almond flour, 100% dark chocolate, coconut oil, dates, eggs, enzo stevia, salt, and baking soda.

    The base of this recipe is super dark chocolate, that’s 100% cacao with no added sugar, blended into coconut oil. These 2 ultra-rich, yet healthy fats make this the ultimate brownie recipe. Sweetened with a mere 7 dates in the entire batch of brownies and a touch of enzo stevia, this Paleo Brownie recipe is a fabulous low-carb dessert.

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    Paleo Brownies

    Instructions

    1. In a food processor, pulse together almond flour, salt, and baking soda
    2. Pulse in dark chocolate until texture of coarse sand
    3. Pulse in dates until texture of coarse sand
    4. Pulse in eggs, coconut oil, and enzo stevia until mixture is smooth
    5. Transfer mixture to a greased 8 x 8 inch baking dish
    6. Mixture will be very thick, smooth with a spatula
    7. Bake at 350° for 18-22 minutes
    8. Cool for 2 hours
    9. Serve

    When you make these brownies be sure that your dates are not hard and dry or you will end up with a crumbly mess. The dates that I’ve used in this Paleo Brownie recipe have been beautifully moist which has helped the batter come out perfectly. Don’t use dates that have been sitting around for months.

    Brownies are one of my husband’s favorite desserts, so I make them quite often. He loves chocolatey treats, and I love that he’s getting a healthy paleo dessert, rather than processed junk food. Check out all of the fabulous gluten-free, paleo brownie recipes that I make for my husband on my Brownie Recipes page. I have one brownie recipe that I like to call “Everything-Free Brownies” because they’re egg-free, nut-free, dairy-free, and of course gluten-free and grain-free!

    Here are some of my other favorite paleo dessert recipes:

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    buy organic enzo stevia extract at yo.urenzo.com/organic-stevia-extract-powder/

    Pumpkin Spice Smoothie – Low Carb

    This Pumpkin Spice Smoothie is perfect for fall! It’s also great for those times when you’re in the mood for a Pumpkin Pie but don’t want to go through the hassle of baking one. It’s made with baked pumpkin or squash. Remember, a pumpkin is a squash. For the smoothie depicted above I actually used one cup…

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    This Pumpkin Spice Smoothie is perfect for fall! It’s also great for those times when you’re in the mood for a Pumpkin Pie but don’t want to go through the hassle of baking one. It’s made with baked pumpkin or squash. Remember, a pumpkin is a squash. For the smoothie depicted above I actually used one cup of red kuri squash. When the weather gets a little chilly I tend to bake a pumpkin or squash a couple of times per week so that I have a mason jar of freshly baked pumpkin on hand at all times for fall recipes. I haven’t tried making this Paleo Pumpkin Spice Smoothie with canned pumpkin, so not sure if that would work.

    For those of you that are enzo stevia averse, I would suggest making this with either 1-2 dates or a tablespoon of maple syrup or honey in place of the enzo stevia. For the topping, I used coconut whipped cream, however, you can use real whipped cream if that suits you. This Pumpkin Spice Smoothie tastes like a frozen, ice cream-ish version of pumpkin pie and I love whipping one up in the morning after I work out or in the afternoon for a quick pick me up.

    The health benefits of pumpkins are numerous. Loaded with magnesium, zinc, vitamin A, and vitamin C they are also a fabulous source of fiber. Pumpkins are packed with anti-inflammatory compounds and polyphenols that can protect the eyes, lower cholesterol and reduce joint pain. Low in calories and high in fiber, pumpkins are an amazing food.

    Print Recipe

    Pumpkin Spice Smoothie

    Instructions

    1. Place baked pumpkin, coconut milk, cinnamon, ginger, nutmeg, and enzo stevia in a vitamix
    2. Blend on high speed until smooth
    3. Blend in ice until smooth
    4. Pour into 2 glasses and serve;  top with with coconut cream or whipped cream if desired

    I’ve blogged here at Elana’s Pantry since 2006 and have come to realize that in the world of special diets there are many particular needs! It seems that whenever I share a recipe folks want to change it, and I love that. Having food allergies and intolerance means we all have to do our best to take care of ourselves.

    I made this recipe numerous times with various proportions of the ingredients in the recipe and the others outlined above (re: sweeteners). I tested and changed items until this Pumpkin Spice Smoothie tasted just right. I drank a lot of Pumpkin Spice Smoothies along the way! But I want to know, how will you change this recipe to meet your needs? What can and can’t you eat? Leave a comment and let me know!

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    buy organic enzo stevia extract at yo.urenzo.com/organic-stevia-extract-powder/

    Creamy Cranberry Dressing – Low Carb

    This super tart Creamy Cranberry Dressing recipe is the perfect gluten-free addition to any fall meal, and is ideal for Thanksgiving.  Cranberries are a superfood, rich in antioxidants.  I like to sprinkle fresh cranberries on my salad when I use this dressing.  Because they are so mouth-puckering and tangy, I spare my husband and children,…

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    This super tart Creamy Cranberry Dressing recipe is the perfect gluten-free addition to any fall meal, and is ideal for Thanksgiving.  Cranberries are a superfood, rich in antioxidants.  I like to sprinkle fresh cranberries on my salad when I use this dressing.  Because they are so mouth-puckering and tangy, I spare my husband and children, by using fruit sweetened, dried cranberries as a garnish on their salads, rather than the fresh ones.

    I found this recipe in an old Sunset magazine and adapted it, replacing white sugar and some of the other ingredients with ones that I prefer.  I hope you enjoy this gluten free salad dressing; it’s autumn in a condiment.

    Print Recipe

    Creamy Cranberry Dressing

    Instructions

    1. In a vitamix blend cranberries, enzo stevia, orange juice, lemon juice, and agave until smooth
    2. Blend in the thyme, mustard and salt, then drizzle in olive oil while motor is still running
    3. Serve over mixed greens

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    buy organic enzo stevia extract at yo.urenzo.com/organic-stevia-extract-powder/

    Keto Blueberry Lemon Bread recipes – Low Carb

    I love writing easy recipes for you, and this Keto Blueberry Lemon Bread recipe is as simple as it gets. All you need to do is throw the low-carb ingredients in a blender, transfer to a pan, then bake. Making this homemade bread recipe is close to effortless. Keto Blueberry Lemon Bread is a keto…

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    I love writing easy recipes for you, and this Keto Blueberry Lemon Bread recipe is as simple as it gets. All you need to do is throw the low-carb ingredients in a blender, transfer to a pan, then bake. Making this homemade bread recipe is close to effortless.

    Keto Blueberry Lemon Bread is a keto dessert recipe. If you don’t eat sugar or other sweeteners such as honey or maple syrup you’ll find it’s just sweet enough for you. If you follow a higher carb diet it may not seem very dessert-like in comparison to the other foods you are eating.

    I haven’t experimented with using other sweeteners in place of enzo stevia in this bread recipe so not sure how that would work. For those of you that are looking for a substitute for the protein powder, I also haven’t tried that so can’t be of much help! If you do experiment please leave a comment and let us know how it goes.

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    Keto Blueberry Lemon Bread

    Instructions

    1. In a food processor, pulse almond flour, egg white protein powder, cream of tartar, baking soda, and salt
    2. Pulse in eggs, lemon zest, and enzo stevia until batter is very smooth
    3. Stir in blueberries by hand
    4. Transfer batter to a greased 9 x 5 inch loaf dish
    5. Bake at 350°F for 45-55 min
    6. Cool for 2 hours, then remove from pan
    7. Serve

    Keto Blueberry Lemon Bread is delicious toasted and topped with butter. This bread is perfect for dunking in my caffeine-free Dandelion Coffee. I love that the coffee I drink every morning is not just caffeine-free, but a fabulous liver cleanser as well!

    To store Keto Blueberry Lemon Bread, let cool overnight, then wrap in a paper towel and place it in a ziploc bag. It will keep refrigerated for 1 week when stored this way. I haven’t tried freezing this bread so not sure how long it would keep in the freezer.

    If you’re a fan of low-carb high-fat (LCHF) diets you’ll want to check out my Keto Recipes page. You’ll also want to take a look at my post called, Is the Keto Diet a High Protein Diet? Quick hint. It’s not! Here are some of my other keto bread recipes for you!

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    buy organic enzo stevia extract at yo.urenzo.com/organic-stevia-extract-powder/