Low-Carb Buttered Noodles with Smoked Oysters and Baby Greens

Guest Post by Angelika Ilina For Your Motivating Monday

Note from Connie: March is National Noodle Month. Up until a few years ago, you had to use vegetables for fake noodles. But now, when you’re on a low-carb food plan, you can enjoy the fat-free, calorie-free, fat-free, gluten-free noodles. Meet the healthy, no-sugar Shirataki or Miracle Noodle (which I discussed five years ago).

Check out the tasty, low-carb noodle dish, which my friend Angelika Ilina developed.

Please note that this tasty recipe features oysters, which are often considered an aphrodisiac.

Make sure to share photos of the noodle dishes you create, thanks to Angelika’s recipe:

Serves 2

Ingredients:

  • 2 packages Shirataki noodles (I use Miracle Noodle® Angel Hair or House Foods brands)
  • 2 packages smoked oysters in pure olive oil (I use Crown Prince Natural brand)
  • 2 tablespoons grass-fed butter (or cooking fat of choice such as ghee, coconut oil, or avocado oil)
  • 2 cloves garlic, minced
  • 4 cups baby greens such as spinach, arugula, kale, Swiss chard or a blend
  • ¼ teaspoon sea salt, or to taste (I use Himalayan pink salt)
  • 1/8 teaspoon ground white pepper, or to taste
  • Flat-leaf Italian parsley for garnish (optional)

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The Best Superfood is Cacao (Chocolate), But It Doesn’t Need Sugar

21 Reasons Cacao is One of the Best Superfoods: Share Your Favorite Recipe

Today is National Chocolate Day.

You may be surprised to learn that I’m a huge fan of real chocolate (cacao).

Now, bear in mind that I’m not recommending creamy, sugar-filled, calorie-laden, commercially processed stuff.

No, I’m referring to the real stuff — to deep, dark, sophisticated, raw, sugar-free cacao or Theobroma cacao, “food of the gods,” which is the source of original, natural chocolate.

And I bring you great news:  When you cut out sugar or even dairy, you can still enjoy amazing, tasty, healthy cacao.

Many health experts consider cacao, which is rich in minerals and plant compounds such as polyphenols and flavonoids, the healthiest food in the world.

Of course, back in 1998, before I quit sugar, the kinds of chocolate I overate — and which, I imagine, you overeat — were full of those vegetable oils, GMO soy lecithin, milk and sugar.

Now, I’m so impressed by cacao’s remarkable resume. Thease are some of its many wonders:

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Vegetarian Sugarfree Recipes

Black Bean Veggie Burger
From Ann Johnson, Manson, North Carolina

2 cups cooked black beans – drained
1 pound firm tofu
2 cups vegetables
1 clove garlic, minced
¼ cup vegetable broth
Black pepper, to taste
¼ cup whole wheat flour
1 egg, slightly beaten
1 tablespoon olive oil
Dash cumin
Dash basil

Mash black beans and tofu. Set aside.

Saute vegetables (onion, carrots, celery, sun dried tomatoes, red peppers, garlic) in broth with pepper, cumin and basil.

Add veggies to bean mixture along with whole wheat flour and egg to make a firm patty. Add more flour if needed. Bread crumbs, matzo meal or cracker crumbs could be used instead of, or in addition to, the flour. Form into four patties.

Heat skillet over medium-high heat. Add oil.

Pan fry patties until browned (about five minutes), flip over and brown the other side (about five minutes).

Serving Ideas: You can top patties with tomato, onion and lettuce and serve on a whole grain bun.

NOTE: Patties can be frozen and reheated in a frying pan or microwave oven.

Preparation time: 30 minutes
Cooking time: 20 minutes

Serves 4

Nutritional Information

Per serving (1 patty)
268 calories (kcal)
9g total fat (30% calories from fat)
1g saturated fat
18g protein
31g carbohydrate
9g dietary fiber
0mg cholesterol
112mg sodium

Ann Johnson can be reached at anny@gloryroad.net.

Pasta with greens and beans
From Mary Jane Detroyer, MS, RD, CDN

1 cup onions — chopped
6 garlic cloves — minced
2 teaspoons olive oil
1 pound fresh greens (such as chicory, endive, escarole, swiss chard, kale or spinach) — well rinsed and chopped
3 cups cannelli beans — cooked
½ cup fresh basil — chopped
3 cups whole wheat pasta — short chunky type like ziti, radiatore, tubetti, etc.
1 teaspoon salt
Pepper to taste
4 tablespoons parmesan cheese
½ cup low sodium broth

Bring large covered pot of water with one teaspoon of salt to a boil.

Heat nonstick saucepan over low heat. Saut onions and garlic in olive oil until golden, about 10 minutes. Add the greens and continue to cook to mix the leaves with oil and garlic/onion mixture. Add a half a cup of water or vegetable/chicken broth. Cover and increase heat to medium and cook for 5 minutes watching to see if more water is needed.

Add beans and basil and continue to cook 5 more minutes

When water comes to a boil add the pasta, stir and cover until the pasta comes to a boil. Uncover and cook until al dente. Drain the pasta and add the beans and greens. Add parmesan cheese and pepper to taste.

Preparation time: 30 minutes
Cooking time: 20 minutes

Serves 6

Nutritional Information

Per serving
366 calories (kcal)
5g total fat; (11% calories from fat)
1g saturated fat
19g protein
68g carbohydrate
15g dietary fiber
3mg cholesterol
224mg sodium

Mary Jane Detroyer is a registered dietitian, exercise physiologist and professional speaker. She has a private practice in Manhattan specializing in HIV/AIDS; women’s wellness, diabetes, heart disease and weight management. You can contact her at mjdetroyer@usa.net.

Vegetarian Sugarfree Recipes

Black Bean Veggie Burger
From Ann Johnson, Manson, North Carolina

2 cups cooked black beans – drained
1 pound firm tofu
2 cups vegetables
1 clove garlic, minced
¼ cup vegetable broth
Black pepper, to taste
¼ cup whole wheat flour
1 egg, slightly beaten
1 tablespoon olive oil
Dash cumin
Dash basil

Mash black beans and tofu. Set aside.

Saute vegetables (onion, carrots, celery, sun dried tomatoes, red peppers, garlic) in broth with pepper, cumin and basil.

Add veggies to bean mixture along with whole wheat flour and egg to make a firm patty. Add more flour if needed. Bread crumbs, matzo meal or cracker crumbs could be used instead of, or in addition to, the flour. Form into four patties.

Heat skillet over medium-high heat. Add oil.

Pan fry patties until browned (about five minutes), flip over and brown the other side (about five minutes).

Serving Ideas: You can top patties with tomato, onion and lettuce and serve on a whole grain bun.

NOTE: Patties can be frozen and reheated in a frying pan or microwave oven.

Preparation time: 30 minutes
Cooking time: 20 minutes

Serves 4

Nutritional Information

Per serving (1 patty)
268 calories (kcal)
9g total fat (30% calories from fat)
1g saturated fat
18g protein
31g carbohydrate
9g dietary fiber
0mg cholesterol
112mg sodium

Ann Johnson can be reached at anny@gloryroad.net.

Pasta with greens and beans
From Mary Jane Detroyer, MS, RD, CDN

1 cup onions — chopped
6 garlic cloves — minced
2 teaspoons olive oil
1 pound fresh greens (such as chicory, endive, escarole, swiss chard, kale or spinach) — well rinsed and chopped
3 cups cannelli beans — cooked
½ cup fresh basil — chopped
3 cups whole wheat pasta — short chunky type like ziti, radiatore, tubetti, etc.
1 teaspoon salt
Pepper to taste
4 tablespoons parmesan cheese
½ cup low sodium broth

Bring large covered pot of water with one teaspoon of salt to a boil.

Heat nonstick saucepan over low heat. Saut onions and garlic in olive oil until golden, about 10 minutes. Add the greens and continue to cook to mix the leaves with oil and garlic/onion mixture. Add a half a cup of water or vegetable/chicken broth. Cover and increase heat to medium and cook for 5 minutes watching to see if more water is needed.

Add beans and basil and continue to cook 5 more minutes

When water comes to a boil add the pasta, stir and cover until the pasta comes to a boil. Uncover and cook until al dente. Drain the pasta and add the beans and greens. Add parmesan cheese and pepper to taste.

Preparation time: 30 minutes
Cooking time: 20 minutes

Serves 6

Nutritional Information

Per serving
366 calories (kcal)
5g total fat; (11% calories from fat)
1g saturated fat
19g protein
68g carbohydrate
15g dietary fiber
3mg cholesterol
224mg sodium

Mary Jane Detroyer is a registered dietitian, exercise physiologist and professional speaker. She has a private practice in Manhattan specializing in HIV/AIDS; women’s wellness, diabetes, heart disease and weight management. You can contact her at mjdetroyer@usa.net.

Salad and Dressings Sugarfree Recipes

Sugar Free Mayo

Sugar Free Mayo
From Mary Mikkelson, Lexington, KY

1 large egg
1 teaspoon dry mustard
2 tablespoons rice vinegar
¼ teaspoon sea salt
1 cup canola oil

In a blender combine the egg, mustard, vinegar and salt. Blend together at high speed, while adding the oil gradually in a thin stream until it looks firm.

Pour into an air tight container and refrigerate for future use.

Note: You can use lemon juice instead of rice vinegar if you desire.

Preparation time: 10 minutes

Serving size is 1 tablespoon.

Nutritional Information

Per serving:
125 calories (kcal)
14g total fat (98% calories from fat)
1g saturated fat
Trace protein
Trace carbohydrate
Trace dietary fiber
12mg cholesterol
33mg sodium

Mary Mikkelson can be reached at maryj40502@yahoo.com.

Seafood Sugarfree Recipes


Pan Poached Salmon
From Chef Alexandra Jamieson

2 Tb. extra virgin olive oil
1 pound of salmon
2 cups vegetable broth (canned, from cube or fresh)
1 lemon

Heat oil over medium heat in non-stick saute pan. Add salmon, allow to cook unmoved in oil for 2-3 minutes, then turn over.

Add vegetable broth and bring to a simmer. Cover pan and allow to cook for 3 to 6 minutes, until it reaches desired doneness. Serve with lemon wedges.

Preparation time: 3 minutes
Cooking time: 10 minutes

Serves 4

Nutritional Information

Per serving
273 calories (kcal)
13g total fat (42% calories from fat)
2g saturated fat
26g protein
13g carbohydrate
2g dietary fiber
60mg cholesterol
889mg Sodium

Chef Alexandra Jamieson can be reached at alex_jamieson@yahoo.com or (917) 345-2302. See her website at www.healthychefalex.com.

Side Dishes & Grains Sugarfree Recipes

Oven “fried” sweet potatoes
From Stacie, New York, NY

1 large sweet potato Sea salt to taste Nutmeg to taste Thyme to taste Rosemary to taste 1 tablespoon olive oil

Slice sweet potato very thin, about the thickness of a nickel. Toss with oil.

Preheat oven to 400 degrees.

Spray baking sheet with non-stick cooking spray. Arrange potato slices on the sheet in a single layer. Spray with cooking spray and sprinkle with salt and spices.

Bake for 20 to 40 minutes, depending on desired crispiness.

Notes:

It is best to use long, thin sweet potatoes as they are easier to cut.

You can keep leftover potatoes in the refrigerator for a healthy snack. They are good either hot or cold.

Preparation time: 5 minutes
Cooking time: 20-40 minutes

Serves 2

Nutritional Information

Per serving
128 calories (kcal)
7g total fat (48% calories from fat)
1g saturated fat
1g protein
16g carbohydrate
2g dietary fiber
0mg cholesterol
8mg sodium

Stacie can be reached at stacie222@aol.com.

Quinoa Pilaf
From Chef Alexandra Jamieson

1 cup quinoa
2 cups water
1 tsp salt
2 Tbsp olive oil
1 onion, chopped
4 or 5 cloves garlic, minced
½ cup fresh basil, chopped (a handful)
½ tsp dried sage
½ tsp celery seed

Rinse quinoa well in 2 changes of water. Bring 2 cups water to boil. Then, add salt and quinoa. Bring to a boil and lower to simmer for about 15 minutes.

Meanwhile, saute onions and garlic in oil; add basil, sage, celery seed, salt and pepper and cook until onions are soft but not brown. Add cooked quinoa and saute 2 to 3 minutes.

Preparation time: 5 minutes
Cooking time: 23 minutes

Serves 4

Nutritional Information

Per serving
237 calories (kcal)
9g total fat (34% calories from fat)
1g saturated fat
6g protein
33g carbohydrate
3g dietary fiber
0mg cholesterol
15mg sodium

Chef Alexandra Jamieson can be reached at alex_jamieson@yahoo.com or (917)345-2302. See her website at www.healthychefalex.com.

Tabouleh with black beans
From Myra Pinkham, Monroe, NY

2 cups bulghur
1 cup lemon juice
4 large tomatoes, chopped
4 scallions, chopped
2 cloves garlic, minced
½ cup fresh parsley, chopped
¼ cup fresh mint, chopped
15 ounce can black beans, rinsed and drained
¼ cup fresh cilantro, chopped
2 teaspoons tahini

Simmer bulghur in 4 cups water until almost soft.

Put bulghur into large bowl. Add remaining ingredients. Mix well.

Chill before serving.

Preparation time: 10 minutes
Cooking time: 25 minutes (not including chilling time)

Serves 6

Nutritional Information

Per Serving
265 calories (kcal)
2g total fat (6% calories from fat)
Trace saturated fat
11g protein
53g carbohydrate
14g dietary fiber
0mg cholesterol
100mg sodium

Myra Pinkham can be reached at MaKaAP@aol.com

Vegetable Rice
From Leila Armush, Belmont, CA

1 medium eggplant
1 medium zucchini
1 tablespoon olive oil
1 cup brown rice — uncooked
Dash sea salt
2 cups water
Pinch black pepper
Pinch red pepper flakes
Chop eggplant into cubes. Chop zucchini into half circles.

Heat oil in skillet. First add veggies, stir, and then add black pepper and red pepper flakes. Cook 5-10 minutes.

In a separate pot, add water and salt. Bring to a boil. Add the brown rice and reduce flame to a simmer. Cook 20-30 minutes.

When the rice is done cooking, add the vegetables to the pot. Stir well.

Preparation time: 10 minutes
Cooking time: 25-40 minutes

Serves 8

Nutritional Information

Per serving: 119 calories (kcal)
2g total fat (18% calories from fat)
Trace saturated fat
3g protein
22g carbohydrate
2g dietary fiber
0mg cholesterol
5mg sodium

Leila Armush can be reached at lahowla@hotmail.com.

Salad and Dressings Sugarfree Recipes

Sugar Free Mayo

Sugar Free Mayo
From Mary Mikkelson, Lexington, KY

1 large egg
1 teaspoon dry mustard
2 tablespoons rice vinegar
¼ teaspoon sea salt
1 cup canola oil

In a blender combine the egg, mustard, vinegar and salt. Blend together at high speed, while adding the oil gradually in a thin stream until it looks firm.

Pour into an air tight container and refrigerate for future use.

Note: You can use lemon juice instead of rice vinegar if you desire.

Preparation time: 10 minutes

Serving size is 1 tablespoon.

Nutritional Information

Per serving:
125 calories (kcal)
14g total fat (98% calories from fat)
1g saturated fat
Trace protein
Trace carbohydrate
Trace dietary fiber
12mg cholesterol
33mg sodium

Mary Mikkelson can be reached at maryj40502@yahoo.com.

Soups Sugarfree Recipes

Curried Lentil Soup With Tofu
From Myra Pinkham, Monroe, NY

½ cup vegetable broth
1 ½ cups chopped onions
3 cloves garlic, minced
2 ½ cups dried lentils, picked over and washed
3 quarts water
2 large carrots, diced
¼ cup chopped fresh basil
1 ½ cups stewed tomatoes
1 ½ cups fresh spinach, shredded
¼ teaspoon salt
½ teaspoon thyme
dash of cayenne
½ teaspoon turmeric
½ teaspoon coriander
1 pound extra firm tofu, cubed

Saute onions and garlic with vegetable broth in soup kettle. Add lentils, carrots and water. Bring to a boil.

Cover and simmer about an hour.

Add the spices, stewed tomatoes and spinach. Simmer another half of an hour, checking frequently, making sure there is enough water to cover the lentils.

Add the tofu. Simmer another half hour or until desired thickness.

Note: If you have a double portion, this soup can be a filling lunch or light dinner.

Preparation time: 10 minutes
Cooking time: 2 ¼ hours

Serves 12

Nutritional Information

Per serving
195 calories (kcal)
2g total fat (10% calories from fat)
Trace saturated fat
15g protein
31g carbohydrate
14g dietary fiber
Trace cholesterol
143mg sodium

Myra Pinkham can be reached at MaKaAP@aol.com.

Tomato Soup
From Ann Johnson, Manson, North Carolina

28 ounces no sugar added whole tomatoes, crushed
5 ounces no sugar added stewed tomatoes with jalapenos
2 cups unsweetened soy milk
1 cup low sodium vegetable broth

Combine ingredients in large saucepan. Simmer until well heated, about 5 minutes.

Preparation time: 15 minutes
Cooking time: 5 minutes

Serves 6

NOTE: Many canned tomato purees and stewed tomatoes have sugar added. Be sure to read the labels carefully before using them in this recipe.

Nutritional Information

Per serving
164 calories (kcal)
2g total fat (26% calories from fat)
Trace saturated fat
4g protein
8g carbohydrate
3g dietary fiber
0mg cholesterol
87mg sodium

Ann Johnson can be reached at a33johnson@iglide.net.

Seafood and Tofu Soup
From Leila Armush, Belmont, CA

2 cups low sodium vegetable broth
1 cup real crab meat, cooked and shredded
1 cup firm tofu,cubed
2 large eggs

Bring broth to a boil. Add real crab meat (imitation crab meat has sugar added) and/or other seafood (such as canned small shrimp or bay scallops) as well as the tofu.
Simmer for about three minutes. Turn off the heat.
Whip eggs in a bowl with a whisk.
Add eggs slowly to the soup, stirring well until they are cooked.

Preparation time: 15 minutes
Cooking time: 20 minutes

Serves 4

Nutritional Information

Per serving
122 calories (kcal)
5g total fat (39% calories from fat)
1g saturated fat
15g protein
4g carbohydrate
Trace dietary fiber
124mg cholesterol
325mg sodium

Leila Armush can be reached at lahowla@hotmail.com.

Seafood Sugarfree Recipes


Pan Poached Salmon
From Chef Alexandra Jamieson

2 Tb. extra virgin olive oil
1 pound of salmon
2 cups vegetable broth (canned, from cube or fresh)
1 lemon

Heat oil over medium heat in non-stick saute pan. Add salmon, allow to cook unmoved in oil for 2-3 minutes, then turn over.

Add vegetable broth and bring to a simmer. Cover pan and allow to cook for 3 to 6 minutes, until it reaches desired doneness. Serve with lemon wedges.

Preparation time: 3 minutes
Cooking time: 10 minutes

Serves 4

Nutritional Information

Per serving
273 calories (kcal)
13g total fat (42% calories from fat)
2g saturated fat
26g protein
13g carbohydrate
2g dietary fiber
60mg cholesterol
889mg Sodium

Chef Alexandra Jamieson can be reached at alex_jamieson@yahoo.com or (917) 345-2302. See her website at www.healthychefalex.com.