Archive for April, 2016

Coconut Curry Zoodle Soup for One

curry zoodle soup

1 tablespoon oil
2 garlic cloves, minced
1 inch fresh ginger, grated
2 teaspoons red curry paste
1 teaspoon brown sugar
6 ounces protein, prepared (sliced, diced, cubed – chicken, tofu, shrimp, or pork)
1 cup chicken broth
1 tablespoon fish sauce
1/2 can coconut milk
2 cups zoodles (less than 1 medium zucchini)
lime juice

In a heavy pot over medium heat, add the oil, garlic, ginger, and red curry paste
fry for about 3-5 minutes, until fragrant
add the protein and cook for a couple more minutes, just until it turns opaque and well coated with curry mixture

Add the broth, fish sauce, sugar, and coconut milk
add zoodles
bring to a boil and check for seasoning

Serve with a garnish of lime juice, cilantro, and scallions

1 bowl = 12 carbs


April 30, 2016 at 2:18 pm Leave a comment



aka zucchini noodles

Yes, zoodles… seriously, it’s a thing. Watching what one eats causes all sorts of cravings, as so many of us know. The other day mine was ramen. Yup, ramen. Don’t judge. This craving caused me to do some research, discovering recipes with zoodles. So, off I went to purchase a vegetable spiralizer and a zucchini. Much to my surprise, it actually worked!

April 28, 2016 at 2:11 am 2 comments

My Mother’s Stuffed Peppers

5 or 6 small to medium bell peppers (or large peppers cut in half) 1 onion, chopped 2 cloves garlic, minced 2 eggs 1/4 cup uncooked rice 1  8 ounce can tomato sauce 1  14 ounce can diced tomatoes 1…

Source: My Mother’s Stuffed Peppers

April 27, 2016 at 3:49 pm Leave a comment

Fried Fish Lettuce Wraps – A small batch

lettuce wraps

1 fillet of your favorite white fish
4 romaine lettuce leaves
1 tablespoon corn starch
1 egg white, beaten until frothy
salt and pepper
oil for frying

Cut the fillet into 4 pieces
season with salt and pepper
coat lightly with corn starch, shake off excess
dip in egg white
shallow fry
drain on paper towels

Put 2 tablespoons of coleslaw inside each lettuce leaf
add one piece of fried fish

Top with lemon juice and your favorite hot sauce (optional of course)
and you may have noticed that I embellished the coleslaw with some carrot and radish

One wrap = 3 carbs

April 17, 2016 at 4:07 pm 2 comments

Sausage-Stuffed Zucchini – A small batch


2 medium zucchinis
2 Italian sausage links, casings removed
1 small onion, diced
2 cloves garlic, minced
1 small tomato, diced
1/4 cup mushrooms, chopped
1/4 cup grated Parmesan
1/4 teaspoon basil
1/4 teaspoon oregano
1/2 cup tomato sauce
pinch red pepper flakes
salt and pepper
1/2 cup cheddar or mozzarella cheese, grated

Preheat oven to 350°F

Cut zucchinis in half, lengthwise
hollow out with a spoon, leaving about a 1/4 inch wall all around
(reserve the flesh and chop to use in the filling)
salt and pepper to taste
set aside

Break up the sausage and fry
add onion and garlic, warm through
add zucchini, tomato, mushrooms, tomato sauce, spices, and herbs
cook until liquid is mostly evaporated
add Parmesan

Place on baking sheet
fill the hollowed out zucchini with sausage stuffing
sprinkle with cheddar cheese

Bake at 350°F for 20-30 minutes

One half = 7.5 carbs

April 10, 2016 at 4:06 pm Leave a comment

I’m still cooking!

So… apologies all around to my friends and followers for not posting any new recipes of late. I have the very good excuse of life got in the way of my experimentation. Now under doctor’s orders I’m following a new eating plan of a high protein low carbohydrate diet. It’s taken some getting used to, but I’m slowly getting the hang of not filling my plate with white food. And since I’m pretty sure you all weren’t terribly interested in seeing my daily attempts at composed salads, I’m getting back to posting new recipes, though within my new guidelines and restrictions.

For those interested, I’ve added a ‘Low Carb’ category for easier recipe browsing.

April 7, 2016 at 1:38 am 2 comments

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