“Spicy onions just like the ones served in Indian restaurants as a side dish! Delicious!”
1 onion, chopped
2 teaspoons sugar free ketchup or used some home cooked liquidised tomatoes
1 teaspoon lemon juice
1 tablespoon stevia powder
1 pinch himalayan salt
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh fenugreek leaves
1 teaspoon chili powder
I n a medium bowl, stir onion and ketchup/tomatoe mixture until onion is thinly and evenly coated. Mix in the lemon juice. Season with stevia, cilantro, fenugreek and chili powder, and mix thoroughly. Cover, and chill for 24 hours. This allows the lemon juice to neutralize the onion flavor slightly.
Put your oven on broil and place the rack on the second shelf from the top. You want to cook the tomatoes through while simultaneously browning the coating without burning. Too close and you will certainly burn the tomatoes (take a look at the ones on the back of the plate). I used 2 baking sheets for all the tomatoes, but you could use one, and do a switch-a-roo so you only have to clean one pan. Lightly drizzle the baking sheets with olive oil.
Get out two soup bowls (I was going to say cereal bowl, but thought better of it). Mix the eggs and water in one and the almond flour and seasonings in the other. Place the tomato slices in the egg then in the almond flour. Place the tomatoes in a single layer on the baking sheet and drizzle the tops with a bit of coconut oil.
Broil for about 6 minutes on one side, then flip and brown the other side, about another 6 minutes. Sprinkle with a bit of salt right when they come out of the oven. Serve hot.
I have been missing hummus in a major way lately, and finally got around to trying this experiment with cauliflower to stand in for the chickpeas. I noticed recently that my low carb cauliflower puree has the consistency of hummus when cold, and thought if I added just the right ingredients I could mask the cauliflower flavor enough to convince people that it was the real thing.
3 cups raw cauliflower florets
2 Tbsp water
2 Tbsp coconut oil
½ tsp salt
3 whole garlic cloves
1.5 Tbsp Tahini paste
3 Tbsp lemon juice
2 raw garlic cloves, crushed (in addition to above)
3 Tbsp extra virgin olive oil
¾ tsp kosher salt
smoked paprika and extra olive oil for serving
Combine the cauliflower, water, 2 Tbsp avocado or olive oil, ½ tsp kosher salt, and 3 whole garlic cloves to a microwave safe dish. Microwave for about 15 minutes – or until softened and darkened in color.
Put the cauliflower mixture into a magic bullet, blender, or food processor and blend. Add the tahini paste, lemon juice, 2 raw garlic cloves, 3 Tbsp olive oil, and ¾ tsp kosher salt. Blend until mostly smooth. Taste and adjust seasoning as necessary.
To serve, place the hummus in a bowl and drizzle with extra virgin olive oil and a sprinkle of paprika. Use thinly sliced tart apples, celery sticks, raw radish chips, or other vegges to dip with.
Approx. nutrition info per ¼ cup: 141 calories, 14g fat, 3.5g net carbs, 2g protein
“I love garlic! It’s so easy to roast, and there are so many different ways to do it.
1 medium head garlic (or however many you may need)
2 tablespoons coconut oil
Method 1: Preheat oven125 degrees C. Slice 1/4 inch off top of garlic bulb. Place in a small baking dish and drizzle with coconut oil. Bake in preheated oven for 20 minutes, until outside is lightly browned and garlic cloves are soft. When cool enough to touch, squeeze each clove to extract softened garlic.
I often mix my garlic with olives as well as baby onions and baby tomatoes. It makes for an awesome side dish for a braai, roast or for that matter any other meal.
20 Peppers (Fresno, Cayenne, Jalapeno) of your choice
1 1/2 cups vinegar (I used white)
1/2 tsp salt
3 tsp minced fresh garlic
medium sauce pan
The gloves are for your own protection, especially if you’re working with a crazy hot pepper. The oils from the pepper can rub off onto your hands without you even knowing it, or without any adverse reactions. That is, until you go to wipe your eye or scratch your nose or whatever. The oils can easily transfer and cause all sorts of irritation in places you don’t want to be irritated!
Special note to contact lens wearers – wear your glasses for this one!
Wash the peppers.
If you’re concerned about organic, remember that hot peppers are in the Dirty Dozen and you’ll want to buy organic.
Whether you buy organic or not, be sure to wash using an all-natural produce wash(because even organic foods can contain pesticides!)
Try out this tasty HCG Phase 2 side dish, that is quick, easy and as tasty as anything
Yellow squash you can also use Eggplant
Italian Herbs, salt, pepper and onion and garlic powder to taste
With regards to quantities, that depends on you and how many people you are cooking for!
Slice thin ALL ingredients. After drizzling on coconut oil, sprinkle on Italian seasoning, lemon pepper, sea salt, onion & garlic powder. Then mozzarella. Bake at 375 approx 30 min, just depends on how firm you like your veggies.