Brussels Sprouts with Fried Bacon

Ingredients:

• 1 pound or about 500g Brussels sprouts (cooked 1.7g of sugar and 7g of carbs)
• ½ pound or about 230g bacon, cut in bite size pieces (nil sugar and nil carbs)
• 3 Tbsp olive oil
• salt and black pepper to taste.

Directions:
1. Preheat the oven to 400°F (205°C).
2. Cut off the brown parts from the Brussels sprouts. In a large bowl mix them with the olive oil, salt and pepper.
3. Put them on a baking sheet and roast for 25 minutes. Shake the pan once in a while to
make sure the Brussels sprouts are roasted evenly from all sides. Mix in the bacon and
roast for 10 more minutes.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Fried

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Homemade Tomato Sauce

You can double this recipe up!

Ingredients:

• 1 Tbs olive oil
• 2 garlic cloves minced
• 1 cup chopped onion
• ¼ cup apple cider vinegar (about 4g of sugar per 100g)
• ¼ cup red wine vinegar (Nil sugar)
• ¼ cup honey or Stevia alternative (85g of sugar per 100gm is high, but it's at least natural. Use Stevia sweetening if desired)
• 1 tsp salt
• 28 ounce can tomato puree (canned tomatoes have about 2.5g sugar per 100g)
• half a 12 ounce can tomato paste (tomato paste has about 11g sugar per 100g, so we aren't using much)
• ½ tsp ground cloves
• ½ tsp oregano

Directions:
1. Heat the oil and saute garlic for a few minutes.
2. Add the onion and cook for 3 minutes until softened.
3. Mix in the vinegars, salt and honey.
4. Add tomato paste and puree, bringing to the boil.
5. Now mix in the oregano and the cloves.
6. Reduce the sauce so it thickens, for about 15 minutes.
7. Blend until smooth.
*Place into air tight jars in the fridge, or freeze some in plastic containers.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Tomato

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Roast Pumpkin Soup

Ingredients:

• 2kg (4 1/2 pounds) approximately of pumpkin (pumpkin has 2.8g of sugar per 100g and 6g of carbs)
• 2 Tbsp olive oil
• 4 cups home made chicken stock with bone
• 1 1/2 cups water
• salt and ground black pepper
• ½ tsp onion or garlic flakes
• 1 tsp dried tarragon leaves
• pinch of mild curry powder (optional, but tasty!)

Directions:
1. Prepare pumpkin by cutting in half and removing the seeds. Brush with oil; placing onto
baking sheet in hot oven (350F); cut side facing down and bake for about 1 hour or until
done.
2. When cooked, scoop out pumpkin flesh with a spoon and place into a large cooking pot.
Add stock and water.Add garlic flakes, tarragon leaves, curry powder and seasonings,
mix well with hand held stick blender until smooth.
3. Place pot on a medium to high heat and bring to the boil. Reduce heat to very low and
simmer for about 1 hour; stirring occasionally. (Add 1/4 cup cream cheese at this point if
desired)
4. Blend once slightly cooled and re heat if required.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Soup

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Chicken with Kale Soup

Packed full of flavor and nutrition!

Ingredients:

• 2 pints, almost 1 lt. of chicken broth. Homemade or use a "natural" brand.

• 2 skinned chicken fillets cut into bite size pieces. (You can also add a cooked skinned leg, lightly grilled)

• 2 carrots cut into cubes or long sticks (carrot has 4.7g of sugar per 100g)

• 2 large sticks of celery cut into slices (celery has 1.8g of sugar per 100g)

• 2 small finely chopped onions

• 1 cup of kale or spinach leaves, broken into pieces. (white stalk removed. Kale has 1.2g of sugar, spinach has 0.4g)

• 1 cup of coconut milk, cow's milk or unsweetened almond milk (optional. Coconut milk has 3.3g of sugar per 100g, cow's milk 5g, unsweetened almond milk under 1g)

• Salt and black pepper to season

Directions:
1. Heat chicken stock bringing it to the boil, then back to simmer. Add chicken pieces
(including cooked leg if you are using it) and cook for about 4 minutes until almost
cooked (turns white).
2. Add all the vegetables except the kale. Simmer for approx 20 minutes or until chicken is tender and cooked.
3. Add the milk (if desired) and simmer.
4. Now add the kale and cook for a further few minutes until it looks wilted. Use parsley to garnish, or herb of your choice.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Soup

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Avocado Smoothie

Avocados are low in sugar and loaded with healthy oils and nutrition. This is great if you don't feel like a particularly sweet smoothie drink.

Ingredients:

• 1 ripe avocado (0.7g of sugar per 100g and 9g of carbs)
• 1 cup unsweetened almond milk (almost nil sugar and 1g of carbs)
• 2 tsp honey or Stevia equivalent (optional)
• 1 basil leaf
• squeeze of lime juice

Directions:
Place milk in blender, then all other ingredients and mix well. Serve chilled. Add a sprig of
parsley or basil on top.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Smoothie

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Sesame Crackers

Almond flour is nutritious, low in sugar and carbs compared to other flours.

Ingredients:

• 3 cups almond meal flour (2g of sugar per 100g and about 12g of carbs per 1/2 cup)
• 1 cup sesame seeds
• 1/4 cup poppy seeds (optional)
• 2 eggs, whisked
• 2 Tbsp olive oil
• 1½ tsp salt

Directions:
1. Preheat the oven to 350° F or 180° C.
2. Mix all ingredients in a big bowl.
3. Line two large baking sheets with parchment paper. Place half of the dough right in the
middle of each sheet. Place another piece of parchment paper over the dough mounds.
4. Evenly roll the dough between the parchment papers until it covers entire baking sheer.
Do that for both baking sheets. Remove the parchment paper and cut the dough with a
scone circular cutter, or by hand with a knife.You can also use a glass.
Bake for 10-15 minutes or until golden brown.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Sesame

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Tahini Dip

Ingredients:

• 1 eggplant, roasted or grilled
• 1/2 cauliflower head
• 1 eggplant
• ½ cup tahini (sesame seeds made into a paste.Tahini has about 1.5g of sugar per 100g and
• 21g of carbs)
• juice of 1 lemon
• 4 cloves garlic
• 4 Tbsp olive oil
• 2 tsp cumin, ground
• paprika powder and cayenne pepper to taste
• salt and black pepper to taste

Directions:
1. Grill or roast the eggplant.
2. Place all ingredients into a blender and blend till smooth.
3. Refrigerate until ready to use.
4. Will keep for a few days.Garnish with cayenne pepper and fresh parsley if desired. Serve
with sesame crackers, carrot or celery sticks
Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Tahini

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Strawberry Chia Milkshake

Ingredients:

• 2 cups unsweetened almond or coconut milk blend (Unsweetened almond milk has almost no sugar and about 1g of carbs per 100g)

• 1½ cups strawberries and/or raspberries or blueberries (strawberries have 4.9g or sugar per 100 g, raspberries 4.4g, blueberries 10g)

• 3 Tbsp chia seeds, ground

• 2 chai tea bags (if you don’t have them, this smoothie is still quite nice without )

• 1 Tbsp honey or maple syrup (honey has 85g of sugar per 100g, maple syrup 68g. Use Stevia sweetening if desired)

• 1 tsp vanilla extract
  

Directions:
1. Remove the spices from the tea bags.
2. Place almond milk, blueberries, chia seeds, honey, vanilla extract and the spices from chai tea bags in a blender and process until smooth.
3. Serve icy cold.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Strawberry

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Mushroom Frittata

Ingredients:

• 8 eggs, beaten
• 8 oz (225g) mushrooms, sliced
• 5 oz (140g) chicken breast or bacon pieces, cooked and diced
• 1 green bell pepper, chopped
• ½ low carb flour or 1/3 cup of whole grain flour
• 1 Tbsp flaxseed (optional)
• ½ cup feta cheese, chopped
• 1 tsp baking powder
• salt and black pepper to taste

cooking spray for coating

Directions:
1. Preheat the oven to 400°F (205°C).
2. In a frying pan saute the mushrooms and bell pepper for about 3 minutes on high heat. Reduce the heat to medium and cook for one more minute.
3. In a bowl mix the eggs with flour baking powder, flaxseed, salt and pepper. Stir in almost all of the cheese.
4. Combine the crumbled patties with mushrooms and bell pepper. You can do it in the same pan.
5. Coat a baking dish with cooking spray. Place the mushroom, bell pepper and meat mixture in it. Pour the egg mixture over. If you wish you can add some mushroom slices on top or sprinkle the frittata with some more cheese.
6. Bake for 40 minutes in the oven or until done. Cut the fritatta in squares.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Mushroom

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Vegetable Pita Pizza

Check common flour statistics for sugar and carbs here.

Ingredients:

• 1 whole low carb pita bread of your choice

• ½ cup mixed sliced vegetables of your choice (I like onion, baby spinach, basil, sun dried tomato and olive)

• ¼ cup tomato canned or cooked homemade tomato ketchup (canned have about 2.5g sugar, supermarket tomato sauce is around 22g sugar!) Take a closer look at different tomatoes here.

• ¼ cup cheese of your choice, grated (can’t beat a little Parmesan at 1g sugar and 4.1g of carbs)

• cooking spray for coating

Directions:
1. Preheat the oven to 450°F (230°C). Use the cooking spray on a baking sheet. Place the
pita bread on it.
2. Spread the tomato sauce on pita bread. Top with vegetables of your choice. Sprinkle the cheese over.
3. Bake for 8 minutes or until cheese is lightly brown.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Vegetable

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Quail Egg Protein Salad

Ingredients:

• 12 strawberries, hulled
• 12 quail eggs, hard boiled and peeled (can use chicken eggs quartered)
• 1 orange, peeled
• 1 cup spinach leaves
• ½ cup almond slices

Directions:
1. Cut the strawberries in half. Cut the oranges in small pieces.
2. Mix the fruit together with spinach, quail eggs and almond slices.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Salad

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Lunch Smoothie

Ingredients:
•1 ripe pear - (cored & cut into chunk size pieces)
•1 cup freshly squeezed orange juice
•1-2 cups washed spinach leaves
•1 cup broccoli florets - (lightly steamed to reduce hardness)
•1 cup strawberries
•1 cup natural yogurt

Directions:
Place all ingredients in a blender and puree until smooth. Serve immediately. The combination of green veggies and fresh fruit for lots of health promoting goodness!

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Smoothie

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Vegetable V8 Drink

A meal in a glass!

Ingredients:

• ½ cup tomato, chopped
• ½ cup ice
• ¼ cup cucumber, chopped
• ¼ cup raw spinach
• ½ avocado
• 2 tsp fresh lemon juice
• 1 tsp Tabasco (optional)

Directions:
Blend all ingredients and the ice until smooth. Avocado is the main source of energy in this
recipe, while other ingredients provide vitamins and, of course, great taste.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Vegetable

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Eggnog

Ingredients:

• 1 cup full cream or unsweetened almond milk (cream has about 2g of sugar per 100gm and 2 g of carbs. Unsweetened almond milk has almost no sugar and about 1g of carbs per 100g)

• 1 large egg
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp vanilla extract
• dash of rum (optional)

Directions:
Blend all ingredients. Pour the smoothie into glasses topped with a sprinkle of cinnamon or sliced fruit. Serve and enjoy!

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Eggnog

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French Toast

Check the list of sugars and carbs in common breads here. Whole grain is best. (Search with the drop down box.)

Ingredients:

• 2 slices whole grain, high fibre low carb breads
• ¼ cup milk
• 1 egg, beaten
• 1 Tbsp maple syrup
• ½ tsp cinnamon
• 2 tsp butter

Directions:
1. Combine the beaten egg with milk and cinnamon.
2. Warm the butter in a skillet on medium heat.
3. Dip the bread in the egg mix, then fry it on the skillet for 2 minutes from each side until
golden.
4. Serve with the maple syrup, berries or eat as it is.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Toast

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Kale Smoothie Blend

Have this smoothie for breakfast, lunch or when you are on the run! This recipe is inspired from the allergy free, natural foods, lunch box recipes book on Amazon. They suggest you can also freeze it in a bottle and put it a lunchbox and/or take it to work.

Ingredients:

• 1 cup fresh kale or baby spinach, washed
• 1 cup strawberries (for sweetness)
• 1/2 avocado, peeled, de-seeded and chopped
• juice from 1/2 a lemon or lime
• 2 - 3 kiwifruit, peeled and chopped (for sweetness)

*Can add 1 tsp chia seeds and 1 tsp flaxseed oil for extra goodness.

Directions:
1. Process all ingredients in a blender until well mixed.
2. Pour into glasses and garnish if desired with a slice of strawberry.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Smoothie

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Almond Flour Crepes

Almond flour is low in sugar and carbs. See how much sugar and carbs are in common flours here.

Ingredients:

• 1½ cups almond flour (2g of sugar per 100g and about 12g of carbs per 1/2 cup)
• 1 cup of milk (½ cup for thicker pancakes. Milk has 5g of sugar per 100g)
• 3 eggs
• ½ cup strawberries or blueberries
• spices by your choice such as cinnamon, vanilla, nutmeg or others
• oil for cooking (olive oil is good)

Directions:
1. Combine all ingredients except blueberries in a small bowl. Blend them with a blender
until the batter is smooth.
2. Mix in the blueberries.
3. Warm the oil in a frying pan.
4. Cook all pancakes. It should take about 2-3 minutes for each side to get golden brown.
5. Serve and enjoy!

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Crepes

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Basic Omelette

Eggs are a wonderful addition to the low sugar, healthy diet. They are quick and easy to
prepare, plus you can add some chopped spinach, spring onion, sprouts or other quick cooking vegetable if you desire.

Ingredients:
4 - 5 eggs (0.3g of sugar per 100g and 0.6g of carbs)
1 Tbsp olive oil
1 tsp finely chopped fresh or dried herbs you like. (optional)
ground black pepper to taste
salt to taste

Directions:
1. Whisk eggs till foamy in a small mixing bowl.
2. Heat olive oil in a small frypan over medium heat.
3. Cook vegetables half way through now if using.
4. Add the eggs allowing them to cook for a few minutes. Sprinkle with herbs and
seasonings.
5. Fold in half, and continuing to cook until done. Don't over cook or the eggs will be tough and dry!

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Omelette

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Apple Pie Oatmeal

Oats is low in sugar and low in GI making it good for a satisfying breakfast. It is high in carbs but fibre too.So eat in moderation. Raisins are okay if you want an occasional treat. Just only use a small amount as they have 59g of sugar per 100g! I use prunes, chopped. They are an excellent source of fibre and come in at 38g of sugar.

Ingredients:
1 cup milk (unsweetened almond works too)
½ cup oatmeal (catmeal have has 0.5g sugar per 100g and 12g of carbs)
¼ cup unsweetened applesauce or homemade stewed apricots to keep sugar down.
1 tsp prunes, chopped
½ tsp vanilla
¼ tsp cinnamon
¼ tsp nutmeg

Directions:
1. Cook the oats in milk. Once they are done, add applesauce and prunes, as well as vanilla, cinnamon and nutmeg.
2. Decorate with walnuts or other roasted nuts.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Oatmeal

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Nutty Porridge

If the dried fruit is too high in sugar for you in this recipe, opt for fresh apricots or berries instead.

Ingredients:
1 cup oatmeal (or quick oats. Oatmeal have has 0.5g sugar per 100g and 12g of carbs)
2 cups water
salt to taste
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup prunes or raisins (prunes have 38g of sugar per 100g, raisins have have 59g of
sugar per 100g)
1/4 cup sliced almonds, or walnuts (almonds 3.5g sugar per 100g and 22g carbs. Walnuts have 2.6g sugar and 14g carbs)
1 cup milk of your choice
1/2 Tbsp honey or maple syrup
*Garnish with fruit and walnuts if desired.

Directions:
1. Bring the water to a boil in a saucepan with the salt
2. Turn heat to low and add the oats
3. Cook for about 5 minutes, stirring so that the oatmeal doesn't stick together.
4. Add cinnamon, nutmeg, raisins and almonds, stir, cover the pan and turn off heat. Let sit for a few minutes. Serve with milk and honey.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Porridge

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Breakfast in a Glass (Mix Fruits Smoothie)

Bananas are high in potassium, have fibre and protein, but are high in fructose. They are
however a natural fruit and a "food" so eaten in moderation, especially for breakfast when you have a busy morning ahead of you is okay. If not, leave out the banana and go for a berry smoothie instead! Try squeezing your own fruit juices.

Ingredients:
•1 1/4 cups natural orange juice
•1/2 ripe small banana, peeled and sliced (12g of sugar per 100g and 23g of carbs, but 2.6g in dietary fibre)
•1 1/2 cups frozen berries such as blueberries or raspberries
•1/2 cup silken tofu (optional - it has 2.7g of sugar per 100g and 1.9g of carbs)
•a few ice cubes, crushed

Directions:
Mix orange juice, banana, berries, tofu & crushed ice until smooth and frothy. Very tasty – brimming with soy protein, fibre and a host of other nutrients. Give this smoothie the party look by decorating with an umbrella, straw and slice of fruit.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

tofu

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Grilling Vegetables

In this chapter you’ll find tips on cooking vegetables that didn’t fit in with the veggie
recipes; these vegetables are delicious when grilled all the same. Most vegetables are very
tasty simply when grilled as is, while others need to be salted or blanched or parboiled first.

Ordinarily, I grill vegetables in a foil pan or a basket specially made for grilling vegetables. There are several types of metal baskets, complete with holes that let the vegetables char without falling into the embers.

Brush the vegetables and the pan with mild-tasting olive oil, preferably one flavored with
lemon. Plain oil with added crushed cloves of garlic, some finely chopped chilies, crushed
saffron threads, or fresh herbs is also good to add to whatever vegetable is going on the grill.
Drizzle on some fine vinegar and sprinkle salt flakes onto the grilled vegetables; this brings out the flavors even more. Or simply squeeze on some lime or lemon juice. A pat of butter, plain or seasoned, adds a final, satisfying mouthfeel.

Apple – Cut the apples into quarters, and cut out their core so the pieces lay a bit flatter.
Brush with melted butter, add a pinch of salt, and grill for 3–4 minutes on each side.
Grilled apple is excellent with all kinds of pork dishes.

Asparagus – Both green and white asparagus make a great side dish for any grilled main
course. First, snap off the woody end of the stalks. White asparagus stalks need to be
peeled from just under the top and down the stalk. They also need to be parboiled for 3–4
minutes in boiling, salted water, slightly longer if the stalks are thicker.

Green, tender asparagus can be grilled directly; simply brush on some oil, season with a bit
of salt, and place them in a vegetable grill basket or directly on the grill’s grate. Roll the
stalks on the grate to ensure that they color evenly all around. Grill green asparagus for 2–
3 minutes; do the same with parboiled white asparagus.

Bell Peppers – All types of bell peppers become intensely flavorful when grilled whole
until the entire surface of their skin turns black. Once charred, place the peppers in a bowl
and cover with plastic wrap for 15 minutes. This makes it easy to remove the blackened
skin and get at the juicy flesh.

Bell peppers can also be quartered, seeded, brushed with oil, and grilled for a few minutes
on each side. Or, dice them and slip them onto skewers.

Broccoli – Separate the broccoli into florets and cut the larger ones in half. Brush with oil,
and season with salt and pepper. Grill the broccoli as you would cauliflower, but this time
be a bit more cautious when using the direct heat. The small broccoli florets tend to burn
easily, and then taste slightly bitter.

Cauliflower – Separate the cauliflower into smaller florets. Brush with oil and season with
salt and chili flakes, which adds a lot of color and flavor to an otherwise rather pallid
vegetable.

Grill the florets over direct heat for 5 minutes. Turn the florets with a frying spatula a few
times during cooking. Leave the cauliflower over indirect heat until it is as soft as you like.

Daikon Radish – Daikon does well when grilled, but requires parboiling for 5 minutes in
boiling, salted water. Then brush with butter or oil, season with salt and pepper, and grill
for 8–10 minutes, depending on the thickness of the slices.

Eggplant – Cut eggplant into slices ½–¾ inch (1–2 cm) thick, across or lengthwise. Salt
generously on both sides, and let them sit for half an hour. Wipe off the collected liquid;
this removes the eggplant’s bitter taste, and makes it even tastier when grilled. Brush the
slices with seasoned oil and grind on some pepper. Grill 5 minutes on each side over direct
heat or until the eggplant is soft, which is when it’s at its best.

Small eggplants are very nice when left intact and grilled. Poke a few holes in the skin with
a toothpick. Grill them over direct heat for 15 minutes, turning several times while
cooking (the eggplant’s skin will turn completely black). Move the eggplant to the side of
the grill to finish cooking, 30 minutes over indirect heat. Keep turning it now and then to
grill it evenly. When it’s done, cut it in four pieces length-wise, drizzle with some olive oil,
and sprinkle with salt flakes.

Last but not least, here is another very common way to eat eggplant in Turkey: Let the
eggplant cool, slice it lengthwise, and scoop out the flesh with a spoon. Cut the flesh into
smaller chunks and combine it with oil, lemon juice, and minced garlic. This eggplant dish
acquires a deliciously smoky flavor when grilled.

Fennel – Parboiled slices of fennel are tasty as a side dish that goes particularly well with
fish and chicken. Cut the fennel in half lengthwise, and place the pieces in boiling, salted
water.

Parboil the fennel for 3 minutes; drain well. Brush with oil, preferably seasoned with
saffron, and season lightly with salt and pepper. Grill over direct heat for 3 minutes on
each side.

Garlic – Garlic baked in foil tastes wonderful. Cut the head in half, place a pat of butter
and some salt onto each cut side; wrap in a small sheet of foil, one for each half of garlic.
Pinch the foil together to close securely, and grill the packets for 20 minutes near the
embers. Serve the grilled garlic straight from the foil, accompanied by extra butter and salt
flakes.

You can also parboil whole heads of garlic in boiling, salted water for 3 minutes. Cut the
heads in half, brush with olive oil and place the cut side directly against the surface of the
grate. Grill for 3 minutes on each side.

Place the garlic on a platter. Drizzle some olive oil on top and season with salt flakes and
finely chopped herbs. Use a fork to pluck the grilled garlic straight from the skin. This is a
superb accompaniment to grilled lamb, beef, or pork.

Green Beans – Trim off the pointy ends. Place the beans in boiling, salted water. Blanch
them for one minute, then pour the green beans into a colander and rinse them
immediately in cold water. Make bundles of six or seven beans by wrapping them in a slice
of bacon and fastening the bundle with a toothpick. Brush with oil and grill over direct
heat, 2 minutes per side.

Lemon – Cut organic lemons into 1-inch (3 cm) thick slices. Brush with oil and sprinkle
generously with salt flakes. Grill over direct heat until the slices are quite colored, at least 5
minutes on each side. Let them sit for a while over indirect heat, until they become very
soft. Grilled lemon is exceptionally tasty when squeezed over fish, shellfish, fowl, and pork.

Miscellaneous Mushrooms – Mushrooms are at their tastiest when they’re brushed with
butter before hitting the grill, but seasoned oil works perfectly well, too. Mushrooms
absorb a lot of fat while cooking, so brush on more butter or oil as you go.

Larger mushrooms such as portabellas and oyster mushrooms are delicious when grilled
whole. I usually cut button mushrooms and wild mushrooms into smaller pieces. Season
them with salt and pepper.

Larger mushrooms need 3 minutes on each side over direct heat, but then let them cook
for a while on indirect heat. Grill smaller mushroom pieces in a vegetable basket or in a
foil pan for 5 minutes over direct heat. Turn the pieces a few times with a frying spatula.

Onions/Scallions/Spring Onions – Grilled onions lose a lot of their sharp taste and
become very mild and sweet. Peel large onions, yellow or red, and cut them into ¾-inch
(2-cm) slices. Brush with oil and season with salt and pepper. Grill the slices for 3 minutes
on each side over direct heat. Leave the slices over indirect heat for a while to finish
cooking.

Scallions, also known as spring onions, are very good to grill whole. Cut off the top of the
green part, and grill as you would slices of onion. Smaller onions can be parboiled
unpeeled in boiling water for 2 minutes. Drain them thoroughly in a colander. Brush with
oil and grill for 10 minutes until the outer skin turns black. Turn the scallions several times
while cooking.

Tomato – Grilled tomatoes have a delectably tangy flavor. Cut them in half or in thick
slices and season with salt and pepper, chili pepper, or herbs. Grill for 2 minutes each side,
or less if you are grilling slices. Don’t allow them to get more than just warmed through, or
else they’ll turn mushy. Cherry tomatoes can be grilled whole, still on the branch, in a
vegetable basket.

Zucchini/Summer Squash – Cut slices ½–¾ inch (1–2 cm) thick across or lengthwise.
Brush with oil and season with salt and pepper. Some squeezed lemon, chili pepper, and/or
garlic are also good for seasoning these slices. Grill over direct heat, 2–3 minutes on each
side, until the slices have developed a nice color but are not too soft.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Vegetables

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Coconut and Vanilla Pannacotta

Many of us associate pannacotta with intensely sweet desserts. This particular pannacotta, made in the LCHF way, derives its natural sweetness from coconut cream and vanilla bean.

This dessert is also fine if you follow a paleo/stone age diet, because the pannacotta is
dairy-free.

No sugar and no cream, and yet it still tastes like pannacotta—everyone who has tasted it
has declared it delicious.

Coconut Pannacotta with Vanilla Bean
• 2 packets coconut cream, 1 cup (250 ml) each
• 2 sheets of gelatin (or about 1½ teaspoons powdered gelatin)
• 1 vanilla bean

Coconut cream can usually be found with Thai foods at well-stocked grocery stores.
Otherwise, use the thick layer of cream at the top of canned coconut milk.

Soak the sheets of gelatin in a bowl of cold water for 5 minutes. If using gelatin powder,
follow the instructions on the packaging. Pour the coconut cream into a saucepan and let
it melt over low heat. Cut the vanilla bean in half and add it to the cream. Bring the cream
to a boil, and let it simmer over low heat for 5 minutes, stirring occasionally.

Remove the saucepan from the heat and remove the vanilla bean. Scrape out the vanilla
seeds and return them to the cream while whisking. Wring out the gelatin (if using sheets)
and add the gelatin to the warm coconut cream.

Let cool for a little while, stir thoroughly and pour the cream into glasses or dessert cups.
Chill in the refrigerator for 3–4 hours until it has gelled.

Serve with fresh berries.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Vanilla

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Grilled Berry Dessert

I have the luxury of making delicious desserts with berries that I have picked myself. We are so fortunate in Sweden to have a law called the “right of commons,” which among
other things allows people to pick all kinds of edibles such berries, nuts, fruits, and
mushrooms that grow in the wild, as long as they’re not on the endangered species list. It’s
a benefit we’ve enjoyed and taken advantage of since way back in time. And not only do
we get to glean edibles outside or from our gardens, the exercise we take while harvesting
is free of charge, too.

This dessert is as easy to put together as can be, and yet its flavor is exquisite. A LCHF
lifestyle can accommodate berries in small amounts, as they aren’t as loaded with
carbohydrates like other fruit.

Warm Berries with Dark Chocolate and Cardamom Cream
Set out one piece of foil per guest measuring approximately 8 inches (20 cm) square, and
place 3⅓ fl. oz. (100 ml) fresh berries in the middle of each piece of foil. I used wild
raspberries, bilberries (blueberries), red currants, and sea buckthorn in my packets.

Place a few pieces of coarsely chopped dark chocolate (85–90% cacao) on top of the
berries, which will add smooth sweetness and intricate flavors when it melts down into the
fruit.

Fold the foil over the berries and pinch the ends to close the parcels. Place them on the
grate of the grill over cooling embers, and leave to heat up for about 2–3 minutes,
depending on how many embers are still left. The berries should reach no higher than
lukewarm temperature, and all the chocolate should melt.

Place the berry packets directly onto dessert plates, open them, and serve with a bowl of
crème fraîche seasoned with some ground cardamom and vanilla powder.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Sweets

0

Ice Chocolate Truffles with Cloudberries

This truffle is a real treat to pair up with a cup of coffee after a grilled meal. It’s also a
genuine health food made from the darkest chocolate, cold-pressed coconut oil, egg yolks,
and cloudberries from a mountain swamp.

Even dark chocolate often contain lots of added sugar, so make sure that you opt for
varieties with the highest cacao content you can find.

Ice Chocolate Truffles with Cloudberries
• 3½ oz. (100 g) dark chocolate (85–90% cacao)
• 1⅓ fl. oz. (40 g) cold-pressed coconut oil
• 2 organic egg yolks
• 3⅓ fl. oz. (100 ml) cloudberries (or yellow raspberries)
• a pinch of crumbled salt flakes
• unsweetened cocoa powder

Break the chocolate into small pieces and melt it together with the coconut oil over low
heat. Meanwhile, whip the egg yolks until very thick with a handheld mixer.

Mash the cloudberries lightly and mix them in with the salt and the chocolate/coconut oil
mixture. Salt brings out the chocolate flavor even more, thereby making the truffles even
more delectable.

Stir some of the chocolate into the yolks and keep stirring until smooth. Then fold in the
remaining melted chocolate; the truffle mixture thus becomes nice and smooth. Fill small
confectionary paper cups with the chocolate, as you would for ordinary candy preparation.

You can also leave the truffle mix to sit for a few hours in the refrigerator until it thickens.
Use a melon baller or a teaspoon dipped in lukewarm water to make small balls. Place the
truffles on a platter and put them back in the refrigerator to chill again. Sift some cocoa
powder over the truffles through a tea strainer just before serving.

Store the truffles in the refrigerator or freezer, and remove them a little before they are to
be enjoyed. Sift some more cocoa powder over them at that point.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Truffles

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Grilled Halloumi and Pomegranate Salad

Halloumi is one of my favorite cheeses. Here, its chewy saltiness is paired with
pomegranate, one of my favorite fruits.

I always bring back pomegranate vinegar from my trips to Turkey, but it is available in
ethnic food shops that sell Middle Eastern foods or olive oil/vinegar shops. Make sure you
get true vinegar made from reduced pomegranate juice. Unfortunately, there are many
types of pomegranate vinegar that are loaded with added sugar.

Pine nuts are not nuts—they’re seeds from pinecones. Many who are allergic to nuts can
therefore still eat pine nuts.

Halloumi, Pine Nut, and Pomegranate Salad
• 1 head of romaine lettuce
• 8 yellow cherry tomatoes
• 3 tablespoons pomegranate seeds
• 3½ oz. (100 g) Halloumi cheese
• 2 tablespoons pine nuts
• 2 tablespoons cold-pressed olive oil
• 1 tablespoon pomegranate vinegar
• fresh parsley leaves and mint leaves

Place lettuce leaves on a platter. Cut the tomatoes into quarters and place them on top of
the lettuce.

Remove some seeds from a pomegranate. The easiest way to do this is to slice off a piece at the top and then make two vertical cuts, approximately 1½–2 inches (4–5 cm) apart. Place the pomegranate in a plastic bag and break off the wedge that has been cut out. This will make it easy for you to pick out the seeds without having the juice squirting all over.

The pomegranate will keep for quite a long time if you keep it in the plastic bag in the
refrigerator. When you need some more seeds, simply make a new cut and break off the
piece.

Grill the Halloumi cheese and add it on top of the lettuce; sprinkle pomegranate seeds and pine nuts all over the top. Drizzle olive oil and pomegranate vinegar over the salad, and garnish with parsley and mint.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Salad

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Smoked Pork Belly and Mozzarella Salad

My daily meals include all manner of vegetables in different colors and shapes. When the
summer heat is in full swing, salads make the best side dishes.

A satisfying green salad is a nice complement to many grilled dishes, or makes a great
starter while the coals are heating up. Eating different types of green leaves is a very simple
way for us to take in a lot of important vitamins.

Good fats and proteins are present in the mozzarella and hot-smoked pork belly. I often add some fruit for an extra touch of flavor to my salads, but this one works even for those of us following the strictest LCHF regimen.

Green Lettuce with Asparagus, Mini Mozzarellas Balls, and Smoked Pork
Belly
• 4–5 thin slices of smoked pork belly
• 1 bunch tender, green asparagus
• 1 package mini mozzarella balls
• 4-inch (10-cm) piece of leek
• 8 cherry tomatoes
• 1 head green lettuce (Lollo Bianco, Lollo Rosso, or romaine lettuce work well)
• ½ bunch of basil
• 3 tablespoons of mild-flavored olive oil
• 1 tablespoon apple cider vinegar

Cut the pork belly into very thin strips and place them in a cold frying pan. Turn the heat
to high. Brown the strips until they’re really sizzling. Remove the pan from the heat and let
cool.

Snap off the woody ends of the asparagus and boil in salted water for about 3–4 minutes.
Drain and rinse in ice-cold water to stop the cooking. Drain thoroughly, and then cut on
the diagonal in strips of 1 inch (3 cm).

Set the mozzarella in a colander to drain. Rinse and julienne the leek, and cut the tomatoes into quarters.

Line the edge of a salad bowl with pretty lettuce leaves taken from the heart of the lettuce.
Shred the rest into smaller pieces and place inside the bowl, alternating with basil leaves,
tomatoes, asparagus, mozzarella, pork strips, and leek.

Garnish with a few nice asparagus tips. Sprinkle with pork strips and basil leaves. Drizzle
on some mild olive oil and vinegar right before serving.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Smoked

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Brie and Strawberry Salad

This is a flavorful and fresh salad that’s also a nutritious and satisfying side dish. You get all these benefits by adding brie, walnuts, and pumpkin seeds to the salad.

The slightly tangy taste of sun-ripened strawberries fully enhances the greens. Oak leaf
lettuce is full of flavor and adds both nutritional value and beautiful color, turning this
salad into a small work of art.

Oak Leaf Lettuce Salad with Brie and Strawberries
• 1 head oak leaf lettuce, washed
• 3½ oz. (100 g) brie cheese
• 8 strawberries
• 3⅓ fl. oz. (100 ml) walnuts
• 2 tablespoons pumpkin seeds
• ¼ cup (50 ml) Italian parsley
• 2 tablespoons cold-pressed olive oil
• 1 tablespoon lemon juice

Line the sides of a bowl with beautiful oak leaf lettuce leaves. Shred the rest of the lettuce
and set it in the middle of the bowl. Cut the cheese into small slices and the strawberries in
quarters.

Scatter the cheese and strawberries evenly over the lettuce. Sprinkle the nuts and pumpkin seeds over the top. Strip the parsley stalks of nice leaves and sprinkle them over the salad. Drizzle on some good olive oil and lemon juice right before serving.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Strawberry

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Cabbage Salad x3

There’s plenty of room for different varieties of cabbage salad in a diet low in
carbohydrates. White cabbage was often recommended to diabetics as a replacement to
potatoes, as it doesn’t raise blood sugar.

Cabbage salad with hot-smoked pork belly comes from Austria, where it’s popular to
season both sauerkraut and fresh white cabbage with cumin seed.

Cauliflower salad is common in countries around the Mediterranean, too, and a variation
of it features a bit of heat contributed by chili pepper.

The third salad is influenced by America. It’s a mild-tasting, creamy, green coleslaw with
our nettle pesto.

White Cabbage Salad with Hot-Smoked Pork Belly
• 4 slices hot-smoked pork belly
• 1 teaspoon cumin seeds
• 4¼ cups (1000 ml) finely shredded white cabbage
• 6¾ fl. oz. (200 ml) finely julienned leek
• 3 tablespoons mild-flavored olive oil
• 1 tablespoon apple cider vinegar
• ¼ teaspoon salt
• ¼ teaspoon coarsely ground black pepper

Cut the pork belly in thin strips, place them in a cold frying pan, and turn the heat on
under the pan. Sprinkle in some cumin seeds. Fry the pork strips until they’re nicely
browned; stir them occasionally to prevent the strips from burning. Remove the pan from
the heat and let it cool a little.

Meanwhile, mix the shredded cabbage and leek with oil, vinegar, salt, and pepper in a
bowl. Fold in the browned pork strips together along with the rendered fat from sautéing,
and mix well. Taste for added seasoning, if needed.

Cauliflower Salad with Paprika and Chili
• 4¼ cups (1000 ml) cauliflower florets
• 2 red long, pointy bell peppers
• 1¾ oz. (50 g) butter
• about 1 teaspoon salt
• ½–1 tablespoon chili flakes
• 2 tablespoons apple cider vinegar
• 3⅓ fl. oz. (100 ml) chopped Italian parsley
• cold-pressed olive oil, for drizzling

Drop the cauliflower florets in salted, boiling water and parboil for 2 minutes. Drain well.
Seed and cut the bell peppers into four sections lengthwise, and then cut the quarters into
strips. Brown the butter in a pan and add in the bell pepper strips and the cauliflower.

Season the vegetables with salt and the smaller amount of chili flakes. Sauté them for a few
minutes, shaking the pan from time to time.

Pour in the apple cider vinegar and let it cook in. Taste and add more salt and chili, if
needed. Let cool and then, just before serving, stir in the chopped parsley. Drizzle some
(preferably) cold-pressed olive oil over the salad for extra flavor and nutrition.

Coleslaw with Nettle Pesto and Mayonnaise
• 4¼ cups (1000 ml) finely shredded white cabbage
• 3⅓ fl. oz. (100 ml) mayonnaise (see recipe page 42)
• 3⅓ fl. oz. (100 ml) nettle pesto (see recipe page 46)
• ¼ cup (50 ml) toasted sunflower seeds
• salt and ground white pepper to taste

Place the shredded cabbage in a bowl. Knead the cabbage thoroughly with your hands to
make it softer and easier to mix with the mayonnaise. Mix in mayonnaise, pesto, and
sunflower seeds; season with salt and pepper.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

x3

0

Grilled Portabella Mushrooms

The portabella is a type of mushroom that is allowed to grow very large before being
harvested. The segments on the cap’s underside give the mushroom its dark brown color. I
leave them on when grilling because they contribute to the rich, meaty flavor.

This firm mushroom is excellent for grilling, but it needs to be brushed with a generous
amount of melted butter so it doesn’t dry out while cooking.

Here, I’m serving it with side dishes that are full of flavor and high in nutritional value.

Grilled Portabellas with Asparagus, Garlic Butter, and Toasted Macadamia Nuts
• 3½ oz. (100 g) garlic butter , divided in half
• ¼ cup (50 ml) cold-pressed olive oil
• 8 portabella mushrooms
• salt and pepper
• 1 bunch tender, green asparagus
• 1¾ oz. (50 g) macadamia nuts
• 3⅓ fl. oz. (100 ml) nettle pesto

Melt half of the garlic butter and mix with olive oil. Brush the top and the underside of the
mushroom caps; season with salt and pepper.

Snap off the woody ends of the asparagus stalks, and brush the asparagus with the melted
butter/olive oil mix. Salt lightly. Place the fresh macadamias in a dry pan, and roast them
in a 400ºF (200ºC) oven for 10 minutes.

Grill the mushrooms for approximately 5 minutes on each side, until they’re nicely colored and well cooked through, which intensifies their flavor. Brush them a few times with the garlic/oil mixture.

Grill the asparagus next to the mushrooms. They’ll be ready after about 1 minute on each
side.

Take two portabella caps and press them together with macadamia nuts and a slice of
garlic butter, which will melt into the caps. Place the asparagus on the side and drizzle over
them with nettle pesto.

A mixed salad with marigold leaves and lemon juice makes a beautiful counterpoint to
these mushrooms.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Portabella

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Oyster Mushroom Burgers

This mushroom burger is beloved by vegetarians and meat-eaters alike. With its satisfying combination of Halloumi cheese, oyster mushrooms, egg, and ground hazelnuts, the texture isn’t far off that of an ordinary hamburger, but it is far more flavorful.

Mushroom burgers can be a bit tricky to grill because they burn easily. To avoid this, I grill them on a buttered piece of foil placed on the grate of the grill, and not too close to the
embers. You can also pre-cook them in a sauté pan and then finish them off in a grill
basket over the embers.

Mushroom Burgers
• 7 oz. (200 g) oyster mushrooms
• 2½ inches (5 cm) of leek, white part only
• 2 garlic cloves
• ¼ cup (50 g) butter, for sautéing
• ¼ teaspoon salt
• 1 teaspoon chili flakes
• 1 cup + 1 tablespoon (250 ml) hazelnut flour
• 8¾ oz. (250 g) Halloumi cheese
• 3 egg yolks + 1 whole egg
• ¼ cup (50 ml) coconut flour
• ¼ cup (50 ml) chopped parsley
• 2 tablespoons French tarragon
• butter, for brushing

Chop the mushrooms into small dice, and finely chop the leek. Mince the garlic. Brown
the butter lightly and sauté the leeks for a few minutes to sweat them, not to brown them.

Add in the mushrooms, season with salt and chili flakes, and let cook over medium heat
for 5 minutes, stirring occasionally to avoid burning. Pull the pan from the heat, and mix
in the hazelnut flour. Let cool.

Meanwhile, grate the Halloumi coarsely. Mix the cheese, egg yolks, and the whole egg,
coconut flour, and herbs in a bowl and mix well. Add in the sautéed mushroom-leek mix,
a little at a time, and make sure that everything is thoroughly mixed.

Taste and season it with more salt if needed, although you might not have to, as Halloumi
is already quite salty. Let the mixture rest for half an hour. Wet your hands and then shape
the mix into eight burgers. Flatten them so they’re approximately 1¼ inches (30 mm) high.

Tear out two big pieces of foil, place one on top of the other, and fold in the edges to make
the sheets stay together. Brush the sheets generously with melted butter. Place the foil on
the grate of the grill, and let the butter brown slightly. Place the burgers on the foil, and
grill for 2–3 minutes on each side; season lightly with salt and pepper.

If you want more color on the burgers, place them directly in an oil-brushed basket and
grill 1 minute per side over direct heat. Serve the burgers between slices of grilled zucchini
and onion rings that have been soaked in cold water.

Turkish carrot sauté and garlic butter are both delicious accompaniments to these burgers.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Oyster Mushroom

0

Feta Baked in Foil

This delicious dish is one of my wonderful souvenirs from a vacation in Greece. There,
restaurants often serve this dish as an appetizer, either grilled in foil or as a gratin in a
ceramic bowl.

Feta Cheese Baked in Foil, from the Grill
• 1 green bell pepper
• 1 red bell pepper
• 1 small yellow onion
• 2 blocks of feta cheese, 5¼ oz. (150 g) each
• 1 small bunch of fresh oregano
• ¼ cup (50 ml) cold-pressed olive oil

Tear off four sheets of foil approximately 10 inches (25 cm) square in size.

Slice bell peppers and onion thinly. Cut the blocks of feta in half and place one half on
each piece of foil. Pile the slices of bell pepper and onion onto the feta. Sprinkle with
oregano leaves, and finish with a drizzle of olive oil.

Pinch together the edges of the foil to make packets, and grill them for 7–8 minutes, until
the cheese is warmed through. Place the packets onto plates and let your guests savor the
cheese straight from the packet.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Foil

0

Grilled Beefsteak Tomatoes

These tomatoes are very easy to prepare, but the addition of cheese gives them added
complexity. They make an excellent side dish or appetizer.

Select your favorite cheeses and let them melt a little over the warm tomato. I choose a
blue cheese and a goat cheese from a local dairy here up north in the Swedish province of
Jämtland.

Grilled Beefsteak Tomatoes with Melted Cheese
• 4 slices of blue cheese
• 4 slices of goat cheese
• 4 beefsteak tomatoes
• olive oil for brushing
• salt flakes and coarsely ground black pepper
• 2 tablespoons roasted sunflower seeds
• 2 tablespoons chopped chives
• 2 tablespoons cold pressed olive oil
• 1 tablespoon balsamic vinegar

Leave the cheese out of the refrigerator so it comes up to room temperature. Slice the
tomatoes into ¾-inch (2-cm) slices from their thicker, middle section. Brush with olive oil.

Season with some crushed salt flakes and pepper.

Grill the tomatoes for 1 minute per side on a hot grate brushed with olive oil. Turn the
slices over carefully with a frying spatula. Season lightly again, and place the cheese on the
tomato. Grill for 30–45 seconds, just enough to get the tomatoes heated through, then
move them carefully to a heated platter. Sprinkle with sunflower seeds and chives, and
drizzle with olive oil and vinegar. Serve immediately.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Tomatoes

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Stuffed Chicken Thighs Wrapped in Parma Ham

Boneless chicken thighs are very juicy and flavorful when served fresh off the grill. Here
I’ve concocted a stuffing of Parmesan, herbs, and almond flour. All is then wrapped in Parma ham, so this dish has many flavors typical of the Italian kitchen.

It’s a slightly more sophisticated dish to prepare compared to the other recipes in this
book, but it is well worth the time and prep work.

Chicken Thighs Stuffed with Parmesan and Almond Filling, and Wrapped
in Parma Ham
• 3⅓ fl. oz. (100 ml) finely grated Parmesan
• 6¾ fl. oz. (200 ml) almond flour
• 1 egg yolk
• 2 tablespoons finely chopped thyme
• 2 tablespoons finely chopped basil
• 8 boneless chicken thighs
• 1 teaspoon salt
• ¼ teaspoon coarsely ground black pepper
• 16 slices of Parma ham
• olive oil for brushing

Mix together the grated Parmesan, almond flour, yolk, and herbs to make the filling.

Knead the mixture into firm dough. Shape the dough into 8 balls equal in size. Flatten
them slightly into oblong shapes.

Season the chicken thighs inside and out with some salt and pepper. Place a piece of the
filling into the hollow from the removed bone, and firmly press the meat around the
dough to cover.

For each chicken thigh, set two slices of Parma ham down on a cutting board in the shape
of an X. Place a chicken thigh in the middle of the X.

Fold the edges of the ham over, alternating the slices, to make a parcel around the chicken
thigh. Secure the edges with a toothpick, and pinch the edges to make sure that the packet
will hold together. Place the wrapped chicken thighs in the refrigerator for an hour to firm
them up so they hold their shape once they’re on the grill.

Brush the packets with olive oil, and grill each side for 2 minutes over direct heat. Move
the grate up one step and grill them for 15 minutes on lower heat. Turn them several times
while they cook. Then let the chicken rest on the side of the grill over indirect heat. Cover
with foil and let the chicken cook for another 5 minutes. If you want to check for doneness
with a meat thermometer, the chicken will be ready when the thermometer reads 176ºF
(80ºC).

Slice the packet on the diagonal to expose the stuffing. Serve with aioli, marinated cherry tomatoes, and broccoli. The zucchini gratin is also a good complement to the meal.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Wrapped

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Chicken Schnitzel

During the winters in Turkey I often buy fresh produce at the local vegetable markets and
grass-fed meat at the butcher. There I’ll find nice chicken schnitzels made from chicken
breast, or boned chicken thighs that have been pounded flat.

Each shop has its own special recipe for spice rub, which is used to season the meat.

Unfortunately, a lot of the rubs contain MSG (monosodium glutamate), so I buy my
chicken unseasoned and then make my own spice mix, which I keep in a jar. The spice mix
is perfect for rubbing onto the chicken, which I then brush with some oil and set on the
grill. It’s fast, good, and simple food.

Grilled Chicken Schnitzel with Turkish Spice Rub
• 2 tablespoons dried thyme
• 1 tablespoon chili flakes
• 1 tablespoon paprika
• 2 teaspoons organic garlic powder
• 4 chicken breasts, 5¼ oz. (150 g) each
• salt
• olive oil

Mix the spices for the rub and pour it into a jar with a lid. This batch will make enough rub
for several meals; it’s particularly good with pork.

Place the chicken breasts on a cutting board, and place your hand on top with a steady
grip. With a sharp knife, slice the breasts along the middle, from the thinner end toward
the thicker, long side. Don’t cut straight through the meat; leave about ¼ inch (1–2 cm)
attached.

Fold out the meat and flatten it with your hand. If the chicken breast is very thick, place a
piece of plastic wrap on top and hit it hard with the bottom of a saucepan to flatten the
meat. Season both sides of the meat with about 2 teaspoons of the spice rub and work it in
thoroughly on both sides. Salt and brush on olive oil.

Brush some oil onto the hot grill, and set the chicken schnitzels on top. Grill for 2 minutes on each side over direct heat. Move the grate up to its highest position, or turn off the heat if you’re using a gas grill. Leave the chicken on the grill for 2 minutes.

Serve feta cheese butter and, why not, a coleslaw with pesto as side dishes to the chicken schnitzel.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Schnitzel

0

Rosemary-Marinated Turkey Skewers

I often make these skewers on winter evenings in Turkey; we eat a lot of turkey meat
during our stay there. Turkey breast has a coarser meat texture than chicken, and both the
consistency and flavor are reminiscent of fresh ham.

Turkey meat is excellent for grilling, either on skewers or in slices.

Grilled Turkey Skewers Marinated in Orange and Rosemary
• peel and juice from 1 organic orange
• ¼ cup (50 ml) olive oil infused with lemon
• 2 tablespoons finely chopped rosemary
• one turkey breast, 1 lb. 5 oz. (600 g)
• 2 yellow bell peppers
• salt and pepper
• olive oil, for brushing

Grate the orange peel finely, and mix with the juice from the orange and the olive oil. Stir
in the rosemary. Dice the turkey breast in 1-inch (3 cm) cubes. Place them in a plastic
freezer bag and pour in the marinade. Close the bag and mix the turkey cubes and
marinade to coat.

Place the bag in a deep plate and leave it in the refrigerator, preferably for 24 hours. Turn
the bag a few times during this time.

Dice the peppers evenly, also in 1-inch (3-cm) cubes. Place the turkey pieces in a colander
to let the marinade drain thoroughly.

Alternately thread turkey meat and bell peppers onto the skewers. If you use wooden
skewers, you’ll need to let them soak in water for about half an hour before using them, or
they can easily catch fire from the heat of the grill. Season the skewers with salt and
pepper, and brush on some olive oil.

Brush some oil on the hot grill. Cook the skewers over direct heat, 1½ minutes per side, 6 minutes altogether. Place the skewers on the side of the grill, over indirect heat, for 5
minutes. If you use a meat thermometer, the meat is ready when the thermometer registers
158ºF (70ºC).

Serve the turkey skewers with avocado salsa and feta cheese butter.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Turkey

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Lamb Sausage with Skagen Shrimp Salad

Many of us in Sweden have enjoyed a grilled sausage with a side of shrimp salad, bought from a food truck as a late night snack. A somewhat strange combination perhaps, but it’s still a very enjoyable treat. My make-at-home version, however, will guarantee that the sausage and small Swedish Skagen shrimp salad are a cut above. I consider this dish a poor man’s surf and turf.

Grilled Sausage with Skagen Shrimp Salad
• 6¾ fl. oz. (200 ml) homemade mayonnaise
• ¼ cup (50 ml) finely chopped dill
• 1 tablespoon finely chopped shallot
• 14 oz. (400 g) cooked peeled shrimp (small shrimp if you can find them)
• juice of ½ lemon
• salt and pepper
• 4 sausages with high percentage of meat and fat
• olive oil for brushing

Mix mayonnaise, dill, and chopped shallot. Chop the shrimp coarsely and fold them into
the mayonnaise. Season with lemon juice, salt, and pepper. Place in the refrigerator for a
while to let flavors meld.

Slash the sausages on the diagonal, making slits just shy of ¼ inch (1 cm) deep. Place them
on a hot grill and brush on some oil. Grill for 2 minutes on each side over direct heat.

Move the sausages to a cooler side on the grill, and leave them a few minutes until they are
completely warmed through.

Serve the sausages with a dollop of shrimp salad, and why not add a tangy cabbage salad
with cumin seeds and bacon?

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Skagen Shrimp

0

Hamburgers Wrapped in Bacon

For many, a juicy hamburger on some crusty warm bread, slathered with mayonnaise and chili sauce, is a perennial favorite meal from the grill. Prepared my way, it will also be a
very good choice if you’ve stopped eating unnecessary carbohydrates and breads made
from cereals.

Here, the hamburger bread is baked with almond meal, the chili sauce is entirely sugarfree,
and the mayonnaise is homemade; this will make it a dish you can enjoy often.

Grilled Hamburgers with Classic Side Dishes
• 1 lb. 5 oz. (600 g) ground chuck with high fat content (preferably freshly ground)
• 1 egg
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon Worcestershire sauce
• 4 slices bacon or hot-smoked pork belly
• 2 tablespoons mild-flavored olive oil for brushing

Crumble the ground meat into small pieces in a bowl and mix it well with the egg, salt,
pepper, and Worcestershire sauce. Let the mixture rest for half an hour in the refrigerator;
this will allow it to hold together better while grilling.

Dip your fingers in cold water, and shape the ground meat into four, somewhat thick
patties. Wrap the slices of bacon all around the edge of each patty and fasten with a
toothpick. Flatten the burger slightly with your hand.

Brush the burgers generously with oil on both sides. Brush some oil onto the hot grate of
the grill, too. Use a grill basket if you have one—it’ll make grilling the burgers easier.

Place the burgers on the grill and cook for 3 minutes on each side over direct heat. Then
place them over indirect heat, or lower the temperature on a gas grill. Let them cook for 2
more minutes on each side.

If you’re unsure if the hamburgers are cooked through, use a thermometer; it will register
136ºF (58ºC) when the hamburgers are cooked medium. If you want them well done wait,
until the thermometer reads 149ºF (65ºC).

Taste-test a hamburger grilled to medium. They are far juicier than the ones that have
been grilled longer.

Serve the hamburgers in freshly toasted buns with crisp lettuce and tomato. Grilled onion
slices are good too, unless you prefer raw onion rings.

For an even more flavorful burger, melt a slice of cheddar over the patties toward the end
of grilling the meat.

Mayonnaise, chili sauce, and salted cucumbers make great sides (recipes for the sauces on
pages 41 and 70, respectively). Coleslaw is also very tasty.

Hamburger Buns
Preheat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper.
• 3 eggs
• 6¾ fl. oz. (200 ml) almond flour
• 3 tablespoons unflavored, whole psyllium husk*
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ cup (50 ml) cold water
• sesame seeds, for garnish

*Unflavored whole psyllium husk can be found at health food stores or online at
netrition.com or iHerb.com.

Beat the eggs thoroughly with a handheld electric mixer. Stir together all the dry
ingredients, except for the sesame seeds, in a bowl. Mix the water with the egg batter, and
then add in the dry ingredients. Mix well.

Leave the batter to rise for 5 minutes. Use two wet spoons to form four round bun shapes
on the prepared baking sheet. Wet your hands and shape them evenly. Flatten them to give
them the authentic appearance of hamburger buns. Sprinkle them generously with sesame
seeds.

Bake at 350ºF (175ºC) for 20 minutes. Let cool on a baking rack. Cut the buns in half and
grill the cut surfaces just before serving.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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Elk Burgers

Elk and other wild game are among the most nutritious foods available. In the woods, the
animals subsist on branches, herbs, and leaves that are a part of their environment. This
diet produces both extremely flavor- and nutrient-rich meat.

Ground meat of wild game is often very lean, so to make it juicier and more filling we need
to mix it with some ground pork.

Remember not to overcook it on the grill, or it will quickly dry out.

Grilled Elk Burgers with Goat’s Cheese and Blueberry Pesto
• 1 organic egg
• 1 tablespoon unsweetened mustard
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped rosemary
• 1 teaspoon salt
• ½ teaspoon coarsely ground black pepper
• 14 oz. (400 g) ground elk meat
• 7 oz. (200 g) ground pork
• oil for grilling
• 4 slices goat cheese

Whisk together the egg, mustard, herbs, and spices in a bowl. Crumble the ground meat
into smaller pieces. Work all ingredients together quickly and thoroughly to get an even
mix, and let it rest in the refrigerator for about half an hour.

With the mix, make up four burgers and flatten them. Brush the heated grate with oil and
place the burgers on top.

Grill the burgers quickly, 2 minutes per side, over direct heat. Leave the burgers, higher up and at lower heat, for 5 minutes so they stay juicy. Add more salt and pepper while grilling.

Just before serving, open the grill basket and cover each burger with a slice of goat cheese.

Side dishes that work well these burgers are slices of grilled cauliflower, blueberry pesto, and aioli.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Elk

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Turkish Lamb’s Liver

Alanya, in Turkey, is my home during several winter months, and one of my favorite
restaurants there serves this well-spiced lamb’s liver. The diced liver is sautéed in butter
and served with a salad of arugula, red onion, and lemon. At home, I occasionally prepare
it as finger food to go with a glass of wine.

For this dish, I slice the liver and leave it to absorb the flavors of the spices before I take it
on a quick trip over the hot grill. If you can’t find lamb’s liver, calf’s liver is a fine substitute in this case.

Grilled Liver the Turkish Way
• 1 lb. 5 oz. (600 g) lamb’s or calf’s liver
• 2 lemons, cut in half
• 1 tablespoon chili flakes
• 2 tablespoons dried oregano
• 2 teaspoons salt flakes
• olive oil for brushing

Slice the liver into ¾-inch-thick (2-cm) slices. Place them in a bowl and squeeze lemon
juice over them. Season with chili, oregano, and crumbled salt flakes. Mix thoroughly.

Cover the bowl with plastic wrap and leave it in the refrigerator for a few hours.

Place the liver in a colander to drain thoroughly. Remove most of the oregano with a paper
towel so that it doesn’t burn while grilling. Brush the slices with olive oil.

Preferably, grill the liver in a grill basket brushed with olive oil, 1 minute per side, very
close to direct heat. Then let the liver rest for a while away from the heat so it retains its
juices and stays slightly pink inside.

Serve the liver with grilled eggplant and onion, with garlic butter or herb butter on the side.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Turkish Lamb

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Lamb Chops Marinated in Red Wine

I often look to the kitchens around the Mediterranean for inspiration. These lamb chops
soak up all the flavors of a red wine, olive oil, garlic, and coriander seed marinade.

This recipe comes from the island of Cyprus, where these spices are very commonly used
in long-cooking stews made with tougher cuts of meat, making them taste heavenly. The
bell pepper sauce, Mojo, is a souvenir from a trip a bit further south, to the Spanish island
of Gran Canaria.

Grilled Lamb Chops with Mediterranean Flavors
• 2 garlic cloves
• 6¾ fl. oz. (200 ml) dry red wine
• 3⅓ fl. oz. (100 ml) cold-pressed olive oil + more for grilling
• 2 tablespoons crushed coriander seeds
• 1 teaspoon coarsely ground black pepper
• 8 double-cut lamb chops
• salt for seasoning

Peel and slice the garlic cloves. Mix all ingredients for the marinade in a bowl. Place the
lamb chops in double plastic freezer bags and add in the marinade; it’s safest to double-bag
all this to avoid losing any of the tasty marinade if the bones of the chops poke a hole in
one of the plastic bags. Close the plastic bags and rub the chops a little to coat the
marinade evenly. Place the bags of chops on a platter and keep them in the refrigerator for
a few hours, preferably overnight if you have the time.

Drain the meat thoroughly and wipe the marinade off with paper towels. Brush the chops
with olive oil, and brush the grill’s grates with olive oil too.

Grill the chops 2 minutes per side over direct heat; season with salt. Move the grate up to a
higher, slightly cooler spot, or reduce the heat on a gas grill. Grill the chops until ready,
about 6–8 minutes, depending on if they’re cut thick or thin. Turn them a few times while
cooking.

Place the chops, covered with foil, next to the grill. Let them rest for about 5 to 10 minutes
to give the meat time to cook up around the bone. The meat will be at its best if it’s slightly
pink inside, so don’t over-grill it. If you use a thermometer, the meat is ready when it reads
131–140ºF (55–60ºC), depending on how well done you like it.

Serve the lamb with avocado, browned garlic butter, and Canarian Mojo sauce.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Red Wine

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