Garlic & Herb Flax Crackers

This garlic and herb version of the flax crackers has a lovely but subtle flavor that makes it perfect for a wide variety of dip and cheese options.

Makes about 120 crackers

• 1 cup milled flax
• ½ cup grated Parmesan cheese
• 2 tsp fresh oregano
• 2 tsp garlic powder
• 2 tsp dried onion flakes
• ½ tsp black pepper
• ½ tsp kosher salt
• 2 eggs

Preheat oven to 350 degrees (F). Add all of the ingredients except the eggs to a medium
bowl and stir until fully combined. Add the eggs and blend until a dough forms. Chill for
about 5 minutes. Place a piece of parchment paper on your counter top. It should be about
the same size as your cookie sheet. Put the chilled dough in the center of the parchment
and cover with another piece of parchment paper of about the same size. Using a rolling
pin, roll until the dough is about an 1/8 of an inch thick. Remove the top layer of parchment. Use a cookie cutter, or a pizza roller if you have one, and cut a grid of 1 inch squares. Be careful not to cut through the parchment. Lift the entire sheet of parchment and crackers onto your cookie sheet. Bake for at 350 degrees (F) for 10 - 12 minutes. If you want them nice and crisp, turn the oven off and remove the crackers for about 10 minutes until the oven cools down slightly. Then put the crackers back in while it is still warm and leave them in for about an hour. They will continue to dry out until super crispy. Serve with cheese or as a vehicle for your favorite low carb dips!

Approx. nutrition data for 12 crackers: 86 calories, 5g fat, 1g net carbs, 5g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

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Chili Garlic Shrimp

Ingredients:

• ½ pound, about 225g raw shrimp (prawns) peeled (shrimp has nil sugar and 1.5g of carbs)
• 6 cloves garlic, minced
• 2 Tbsp olive oil (can also use olive oil)
• 1/2 Tbsp chili powder
• ½ Tbsp parsley
• salt, black pepper to taste

Directions:
1. Heat olive oil in a pan over medium-high heat.
2. When the oil is hot, fry shrimp for 1 minute.
3. Add chili powder, garlic, parsley and cayenne pepper and cook for 5 more minutes.
4. Serve with rice or quinoa and enjoy!

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

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Mashed Cauliflower with Garlic

Ingredients:

• 1 head cauliflower
• ¼ cup Parmesan, grated (Parmesan has 1g sugar and 4.1g of carbs)
• 3 Tbsp butter
• 1 Tbsp full cream cheese, softened (cream cheese has about 3g of sugar and 4.1g carbs. Low fat has 6g of sugar and 8g of carbs)
• ½ tsp garlic, minced
• salt and black pepper to taste
• chopped spring onion for garnish

Directions:
1. Set a big pot of water to high heat.
2. Clean and cut cauliflower into small pieces. Cook in boiling water for 10 minutes or until done. Drain well, but don't let cool.
3. In a blender or food processor puree the hot cauliflower together with the cream cheese, Parmesan, garlic, salt and pepper until smooth.
4. Garnish with chopped spring onion and serve immediately.

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

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Herb Butter with Roasted Garlic

One tasty way to enjoy herb butter is to stuff it in seeded, long, pointy sweet peppers (or
larger bell peppers cut into segments).

Remove the stalk and scrape out all the seeds from the pepper with a teaspoon. Cut off a
small piece at the end of the pepper to make it easier to fill the entire pepper with butter.

Fill the pepper with softened herb butter using a spoon, or pipe it with a piping bag. Press hard on the butter to make it fill the whole pepper without leaving any air pockets. Leave the peppers in the refrigerator a few hours to chill and solidify. Slice with a sharp knife.

Herb Butter
• 8¾ oz. (250 g) butter
• ⅓–½ cup (100 ml) chopped herbs (parsley, lemon balm, thyme, and/or chives, for
example)
• 1 teaspoon dried red chili flakes
• ½ teaspoon Worcestershire sauce
• ¼–½ teaspoon crushed salt flakes

Leave the butter at room temperature to soften. Place the butter in a bowl and add the rest
of the ingredients.

Mix the butter until light and fluffy with a handheld electric mixer; then stuff bell peppers
or add to small bowls. Make a large batch and keep it in the freezer; the butter will keep a
long time.

Pan Roasted Garlic Butter
• 4 large garlic cloves
• 1 tablespoon mild-flavored olive oil
• 1 tablespoon lemon juice
• ¼–½ teaspoon crushed salt flakes
• ¼ teaspoon ground white pepper
• 8¾ oz. (250 g) butter, softened

Peel and chop the garlic into small pieces. Brown the garlic lightly in the olive oil for 4–5
minutes, without letting it get too dark. Squeeze the lemon juice into the pan and let it
cook; season with salt and pepper.

Let the garlic cool and then whisk it into the softened butter. Fill peppers as above, or roll
the butter into a log in greaseproof paper, as described below.

Place the butter in one long line in the middle of a piece of parchment paper. Fold the
paper over one side and use a broad-blade or chef’s knife to nudge the butter into the
shape of a log. Roll the paper together and twist the ends in the shape of a holiday cracker.

Store the log in the refrigerator or freezer. Allow it to come up to room temperature for a
little bit before serving, as it will enhance the flavor more than if it’s served chilled.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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