Southwestern Chicken Salad w/ Bacon & Avocado

This refreshing summer salad lends itself perfectly to being wrapped in lettuce leaves for
lunch on the go. It's also a great way to use up any leftover grilled chicken or bacon. Not that I ever have any leftover bacon. Seriously, who doesn't eat ALL of the bacon?!?! Not this chick....

Serves 8

• 2 cups cooked chicken, chopped
• 2 poblano peppers, roasted & chopped
• 1/2 cup raw jicama, chopped
• 2 avocados, peeled & chopped
• 2 green onions, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup cooked bacon, chopped

For the dressing:

• 1/4 cup mayonnaise
• 2 Tbl lime juice
• 2 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp ground coriander
• Salt & pepper to taste

Combine the chicken, poblanos, green onions, jicama, and avocado in a medium bowl. In a
smaller bowl, combine the mayo, lime juice and spices until blended. Add the dressing to the salad and stir gently to combine. Stir in most of the bacon and cilantro, leaving a small amount out to use as garnish. Taste and season with salt and pepper. Serve wrapped in lettuce, low carb tortilla wraps, or straight out of the bowl. Dress with a small amount of sugar free tomato salsa if desired.

Approx. nutrition info. per serving: 170 calories, 13g fat, 2g net carbs, 9g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

Southwestern

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Anti-Pasta Cauliflower Salad

Chock full of bold Mediterranean flavors, you'll never miss the pasta in this hearty and
beautiful salad! Delicious and filling, this salad can be served on it's own or topped with
grilled chicken – perfect for an easy dinner on the patio!

Serves 8

• 2 cups of raw cauliflower, chopped
• 1/2 cup radicchio (or red cabbage), chopped
• 1/2 cup artichoke hearts, chopped
• 1/3 cup fresh basil, chopped
• 1/2 cup freshly grated Parmesan cheese
• 3 Tbl sun dried tomatoes, chopped
• 3 Tbl Kalamata olives, chopped
• 1 clove garlic, minced
• 3 Tbl balsamic vinegar
• 3 Tbl good quality extra virgin olive oil
• Salt and pepper to taste

Cook your finely chopped cauliflower in the microwave for five minutes. Don't add any liquid or seasoning to it, just spread it on a microwave safe dish and zap it. Alternatively, you could lightly steam the cauliflower in larger pieces and then drain and chop it after cooking. The key is to not overcook it – you want it to have some “bite” to it like an al dente pasta. Let it cool while you prep the other ingredients. In a large bowl, combine the cauliflower, radicchio, artichokes, basil, Parmesan, sun dried tomatoes, olives and garlic, tossing gently. In a smaller bowl, whisk together the olive oil and vinegar, then pour it over the salad. Toss to combine and season with salt and pepper to taste. Can be served room temperature or chilled. While the colors are the most vibrant in the first couple of hours after you make it, the flavors are even more delicious after a day or two in the refrigerator. Enjoy!

Approx. nutrition info. per serving: 102 calories, 8g fat, 4g net carbs, 3g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

Salad

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Spinach & Artichoke Dip Soup

All of the flavors of the beloved dip in a deliciously satisfying bowl of soup! I make this in
large batches and heat it up whenever I get the urge to have a bowl – which is often! This
soup is so easy to make you have no excuse not to try it!

Serves 4

• 4 cups baby spinach leaves
• 2 cups canned artichoke hearts, drained
• 1 Tbl butter
• 4 oz Dubliner or cheddar cheese
• 1/2 small onion, roughly chopped
• 2 oz cream cheese
• 2 cups water
• 1 tsp Sriracha hot sauce
• 1/2 c heavy cream
• (Half & Half or almond milk for low fat)
• 1/2 tsp garlic powder
• Salt and pepper to taste

Add all of the ingredients to a blender. Puree. Pour into a medium saucepan and simmer for about 10 - 15 minutes. Taste and adjust seasoning before serving.

Approx. nutrition info. per serving: 345 calories, 29g fat, 4.4g net carbs, 11 protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

Spinach

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Buffalo Chicken Soup

This luscious, spicy soup has all of the flavors found in classic buffalo wings. It's highly
addicting so consider yourself warned. Good thing it's so easy to make – you'll be
enjoying this one all winter long!

Serves 4

• 2 cups cooked chicken, shredded
• 4 oz cream cheese
• 3 Tbl butter
• 1/3 cup Frank's red hot sauce
• 4 cups chicken broth
• ½ cup Half and Half
• Salt and pepper to taste
• ¼ cup celery, chopped (optional)
• 1 Tbl blue cheese dressing (optional)

Combine the cream cheese, butter, Frank's, chicken stock, and Half and Half in a blender
and puree until smooth. Transfer to a small saucepan and cook until hot but don't let it come to a boil. Just before serving add the shredded chicken, celery and blue cheese if using. Taste and season with salt and pepper as desired.

Approx. nutrition info. per serving: 406 calories, 27g fat, 4.75g net carbs, 29g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

Soup

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Chorizo, Spinach & Manchego Stuffed Mushrooms

Stuffed mushrooms are a low-carber's friend. You can put almost anything in these babies and it will be good. Unless you hate mushrooms, and then I just pity you. These are stuffed with three of my favorite things - enjoy!

Makes about 15 stuffed mushrooms

• 15 large button mushrooms
• 6 oz (about 3 links) Chorizo
• ¼ cup chopped onion
• 2 oz cream cheese
• ½ cup grated Manchego cheese
• (you can substitute sharp cheddar)
• 3 cups fresh baby spinach leaves

Remove Chorizo from the casing and saute in a medium frying pan for a few minutes. Add
the chopped onions and cook for about 3 minutes until translucent. Meanwhile, clean off the
mushrooms and remove the stems. Place the caps on a large plate and microwave for 2
minutes to soften. Nothing worse than biting into a stuffed mushroom that is still raw. For me anyway. Add the cream cheese, shredded cheese, and baby spinach leaves to the
Chorizo mixture. Stir well and cook for a minute or two until the spinach has wilted and
mixes in. Remove from the heat. Stuff the mushrooms with about a tablespoon each of the filling. Place on a cookie sheet and bake in a 375 degree (F) oven for about 10 minutes.
Longer if you like your mushrooms really soft. Remove and cool for a few minutes before
eating, or pay the consequences (like I did) with a blistered mouth for the next few days
(totally worth it).

Approx. nutrition info. per mushroom: 98 calories, 8g fat, 1g net carbs, 6g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

Stuffed Mushrooms

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Jalapeno Popper Dip

This easy dip has the delicious flavors of jalapeno poppers without all of the work of
stuffing them! You can eat it with veggies or crackers - or even with a fork as it has the
texture of a soft savory cheesecake when cooled.

Serves 4

• 4 oz cream cheese, softened
• 2 oz sharp cheddar cheese, shredded
• 3 jalapenos, seeded and chopped
• 2 Tbl salsa verde
• 1 egg

Combine all ingredients in a magic bullet or food processor and blend until mostly smooth.
Spread into a serving dish and bake in a 375 degree (F) oven for 20 minutes or until
bubbling and golden brown on top.

Approx. nutrition info. per serving: 139 calories, 11g fat, 3g net carbs, 7g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

Popper

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Guacamole Inspired Deviled Eggs

This is a fun spin on the classic deviled egg. The avocado gives them a smooth creamy
texture, while the cilantro and lime give them a bright, fresh flavor that is seriously
addicting! Better make a lot because these will go fast!

Makes 24 halves:

• 12 large eggs
• 1 ripe Hass avocado, peeled & pitted
• 6 Tbl mayonnaise
• 1 lime, juiced
• 1 Tbl chopped cilantro
• 3/4 tsp kosher salt
• 1/4 tsp cumin
• 1/2 tsp cayenne pepper

First cook, cool and peel your eggs. Cut them in half and gently remove the yolks, placing
them in a medium bowl. Add the avocado and mash together with a fork. Once combined, add the rest of the ingredients and mix well until mostly smooth. Add the filling to a pastry bag fit with a star tube, or put it into a quart sized freezer bag (when ready to fill you just cut off the corner and squeeze into whites). At this point you can store the filling and whites separately in the fridge until ready to serve. If serving immediately, set your whites on a plate or platter and pipe your filling into them. If desired, garnish with fresh cilantro and/or a sprinkle of paprika or cayenne pepper.

Approx. nutrition info. per half: 74 calories, 7g fat, .5g net carbs, 3g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

Inspired

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Loaded Faux-tato Skins

I created these around super bowl time because I was looking for some low carb friendly
appetizers for our party. Since loaded potato skins were off limits, I made these
cauliflower cups instead. They were so good I wasn't even tempted to cheat!

Makes 12 "skins"

• 2 cups Cheesy Cauliflower Puree
• 1 egg
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and chopped
• 2 Tbl chopped scallions
• 1/4 cup sour cream

Add the egg to your cauliflower puree and mix well. Place about 2 tablespoons of mash intoeach greased muffin tin cup. I used a muffin top style pan, but if you don't have one just go up the sides half way instead of to the top. Spread out the puree to about a half inch thickness on the top and sides. . (Alternatively you could spread this out onto a 9 x 9 pan and just layer the toppings on and cut into squares after baking.) Bake the cauliflower cups at 375 degrees (F) for 30 minutes until they dry out and firm up. If they are still too soft then add them back for a few more minutes. Remove from the oven, and using a butter knife, release them gently from the muffin tin and place on a greased cookie sheet. Fill with
cheese and bacon and put back in the oven for 5 minutes or until melted. Garnish with sour cream and scallions or fresh herbs. So much cheesy, bacony goodness that you'll never miss the potatoes!

Approx. nutrition info per cup: 115 calories, 9g fat, 2g net carbs, 9g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

Skins

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Scotch Eggs

My husband asked me to make these after he tried some at a beer tasting. I was seeing
them everywhere & finally had to find out what all the fuss was about. So I made this low
carb version & WOW are they good! All this time I had no idea what I was missing!

Makes 7 eggs

• 7 large eggs
• 1 tube of breakfast sausage
• 1/4 cup Parmesan cheese
• ½ cup basic breading
• 1 egg, beaten
• oil for frying

Cover the eggs in cold water in a medium saucepan. Bring to a boil and boil for 4 minutes.
Turn off heat and let them sit in the hot water for five minutes. Remove from the pan and
place in ice water. Cool for five minutes. Peel the eggs under cold running water and set on
a plate lined with paper towels. You may have to blot them as well, because you want them
completely dry when you wrap them with the sausage. Meanwhile, remove your sausage
from the tube and cut into 7 equal portions. Take a piece and using your left hand, flatten
the sausage out onto your right hand making an oblong oval that is about 1/4 inch thick.
Place an egg in the center of the sausage, cup your hand and use your fingers to wrap the
sausage completely around the egg. Then press as you would if forming a meatball to
make sure the meat is evenly wrapped and smooth. Set aside and repeat with the other
eggs. It sounds harder than it really is but you'll get the hang of it quickly. I started my oil
heating (in a heavy duty pan about 1/2 inch deep) while I wrapped these. Once they are all
wrapped, dip them first in the beaten egg, then the basic breading, and place them in your hot oil - I put the completed eggs onto a serving spoon and rolled them into the oil to
prevent splashing. They don't take long to cook, turn them every 2 minutes or less until
golden brown all the way around. Remove from the pan and place them on a paper towellined plate. Serve with hot sauce if desired.

Approx. nutrition info. per egg: 321 calories, 28g fat, 2g net carbs, 15g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

Scotch

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Buffalo Balls (no, not really!)

These delicious meatballs contain all of the flavors of the classic buffalo wing in a
compact, bite sized format! Less mess when eating makes them perfect for parties - if
they last long enough for your guests to arrive!

Makes 16 meatballs

• 1lb ground chicken or turkey
• 2 oz cream cheese, softened
• 1 medium egg
• 1 Tbl coconut flour
• 2 Tbl grated Parmesan cheese
• 2 Tbl chopped celery
• 3 Tbl crumbled blue cheese
• 1/2 tsp black pepper

For the sauce:

• 1/2 stick (4 oz) unsalted butter
• 1/2 cup Frank's Red Hot

Combine all of the meatball ingredients in a medium bowl. DO NOT ADD SALT!!! The
Frank's is super salty as is the blue cheese so trust me you don't need to add more. Chill
for about half an hour to firm up the mix. The mix will be sticky and gooey but that's normal.
If they are too soft, add another teaspoon of coconut flour. Form into about 1 inch balls -
remember these are cocktail/bite sized so don't make them too big. Place them on a
greased cookie sheet (with sides) and bake at 350 degrees (F) for 10 minutes. Meanwhile,
combine the Frank's and butter in a small saucepan on medium heat, or place in a
microwave safe bowl for 2 minutes on high. After 10 minutes, remove balls from oven and
dunk carefully (they are tender from the cream cheese and could fall apart if you are too
rough) in the buffalo sauce. Put back onto the cookie sheet and bake for another 12
minutes. If you have leftover sauce you could pour it over the meatballs and bake for
another 3 to 4 minutes if you want them really saucy. These have a subtle blue cheese
flavor but I love the dressing so I added more and it was awesome! And of course, you
must serve with celery sticks to be authentic!

Approx. nutrition info. per meatball: 132 calories, 11g fat, .6g net carbs, 8g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

Buffalo

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