Low Carb Pasta

It can be a challenge for a low carb dieter to stay on course if there aren’t good choices around when its time for a snack. Being prepared for those between meal times is crucial. You can completely throw your body out of ketosis if you consume too many carbs at one time. It does not take a lot of work to have the right choices available when you need them.

Low Carb Pasta offers another recipe to help keep you on the path at snack time. This cracker recipe is very satisfying and the taste is delicious too. Its also very easy to make. So let’s get into the kitchen and cook! If you want to learn to be creative and enjoy a low carb diet, check out Low Carb Pasta’s free recipe for crackers.

Special Equipment You Will Need:

Food processor or hand blender with chopping bowl attachment
Parchment Paper- About $3 per roll   (Do Not Try This With Wax Paper! It WILL Stick)

Ingredients:
1 cup nuts (almonds, sunflower seeds, pumpkin seeds, or try a mixture)

1 cup grated cheddar cheese

1/4 cup water

1/4 teaspoon salt (or 1/2 teaspoon if you perfer saltier crackers)

1.  Preheat the oven to 325 degrees F.

2.  Place the nuts in the food processor with the s-blade and chop until finely ground.

3.  Add the cheese and salt. Pulse the processor several times until well blended. (8 to 10 times will be fine)

4.  Add the water, pulse several more times. A ball of dough should form in the bowl.

5.  Turn the “dough” onto a sheet pan or a cookie sheet that has been lined with the parchment paper.

6.  Tear off another equal size of parchment paper and place it on top of the dough ball.

7.  Begin to press down on the dough that is now between the two sheets of parchment paper making it thinner and thinner. Don’t be in a big rush. Take your time.  This is important to making a good and crispy cracker. The thinner the better. Keep pressing and working the dough evenly without leaving holes. When you are finished, there should be a very thin layer of dough between the sheets of parchment paper.

8.  Now the hard part is over. Remove the top piece of paper and lightly sprinkle salt over the dough. Take a pizza cutter or use a sharp knife and score the dough in squares, triangles, or whatever shapes you like.

9.  Place pan in the oven and bake for 30 minutes. Remove then peel off the bottom piece of parchment paper. Let crackers cool, then break apart. Enjoy!

The crackers should be stored in an airtight container and will keep for about a week. The carb count will vary depending on the type of nuts used and size of each cracker. But if you eat the whole recipe, you will have about 13-15 net carbs. Use these any way you would use a cracker.

Technorati Tags: free recipe, ketosis, low carb, Low Carb Pasta

Let me confess first off two things. I have a fondness for rice that has existed since I was a very young boy. My father was a rice and gravy-meat-bread eater all of his life. So I guess I got that part honest. But I developed a love for Chinese food that would be hard to match. That second confession has been a major part of my downfall. I went from graduating high school at 300 pounds to over the last 25 years adding 145 pounds to that. To say I was in major trouble doesn’t even scratch the surface.

But today’s not about all of that. That’s just a little nugget for future talk. Today I want to share with you a low carb pasta alternative. It combines two of my favorite things. Rice and Chinese food! I was skeptical at best when I first tried this but let me say, this is a fantastic dish! So here we go! You’ll love this free recipe.

You Will Need:

3 cups raw cauliflower

1/3 cup green pepper (diced)

3 to 4 green onions

1 1/2 tablespoons vegetable oil

1 tablespoon butter

1/2 pound cooked shrimp (salad or cocktail-tail removed)

1/2 teaspoon minced garlic

1/4 cup soy sauce

4 eggs (beaten)

salt and pepper to taste

1. If you don’t have a food processor with a grating blade (much easier) then use a cheese grater on the side with the largest holes and grate the cauliflower into a bowl. Set aside.

2. In a large skillet over medium high heat, add the oil and butter. Add the pepper and onion and cook for 1 to 1 1/2 minutes.

3. Add the shrimp and garlic, stir for 1/2 minute.

4. Add the cauliflower and cook. Make sure to continue stirring constantly for 4 1/2 to five minutes. By now the cauliflower should be tender.

5. Add the soy sauce and stir. Move the mixture over in the pan to make a space to cook the eggs. Pour the eggs into the space and allow to cook for 1 1/2 minutes. (You can gently stir the eggs as they cook, but don’t mix them with the cauliflower at this point.)

6. At the point the eggs look soft scrambled, remove skillet from heat. Softly chop the eggs and fold into the cauliflower.

That’s it!! Serve with salt, pepper, and soy sauce available and enjoy!

This really will fool you. It will also satisfy that Chinese food craving for you low carbers.

Hope you enjoy this low carb pasta alternative. ALSO the sauce recipe on this page goes E-X-C-E-L-L-E-N-T !!! with this dish.

Technorati Tags: free recipe, low carb, Low Carb Pasta

This sauce is fantastic! A low carb must try. A wonderful sauce for mock “rice”, low carb pasta, or just to dip!

If you are tired of the same low carb choices, believe me I know it can get boring if you don’t get creative, this is a free recipe that anyone can do. And It will spice up anything its used on!

Ingredients:

1 Cup Mayonnaise (Your favorite brand)

1/4 teaspoon Garlic Powder

1/8 teaspoon White Pepper

1/2 teaspoon Black Pepper

1/2 teaspoon Paprika

1 Tablespoon sugar substitute (Splenda recommended)

2 teaspoons Chili Garlic Sauce (found in the Asian section)

3 dashes of you favorite hot sauce (Tabasco recommended)

2 Tablespoons water

1/2 teaspoon salt

Place all ingredients in a bowl and whisk until well blended. Chill for 1 hour and serve as a condiment or sauce with any number of low carb veggies, over low carb pasta, or shrimp with mock fried rice (I’ll share this one with you next time).

Store sauce in the fridge in a glass airtight container. It should keep well for a week.

Enjoy!

Michael

Technorati Tags: free recipe, low carb, Low Carb Pasta