Category Archives: Side dish

Low-Carb Coconut muffins (Cornbread style) – Kim’s Club

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As you all I know, I’m from the States originally.  I haven’t met an American yet that doesn’t love their cornbread – it’s not just a southern thing either!  Well I have to say it is something I really miss and have tried to replicate it a few times.  This time I just set out to make a nice coconut muffin I could have for breakfast.  Amazingly, they turned out to be a very good stand-in for corn muffins!  Mine are quite a cornbread yellow because the yolks of my eggs are deep orange.  If your yolks are pale, your muffins will be too.

Now you can change up this recipe by adding shredded cheese and jalapenos – more of a tex-mex corn muffin.  You can reduce or increase the sweetener, or add other flavourings.  Have fun and enjoy!  (Now where did I put that bowl of chilli?)

Low-Carb Coconut muffins (Cornbread style) - Kim's Club
A cornbread type muffin with a mild coconut flavour - a great accompaniment to chili. or just to enjoy with a pat of butter and a good coffee!
Author:
Recipe type: Cakes & Muffins
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 Tbsp, Organic Coconut Manna
  • ½ cup, 120g GreekYogurt
  • 3 Eggs
  • 1 tsp(s) Salt
  • 2 tsp(s) Baking Powder
  • 1 tsp(s) Vanilla extract
  • ⅔ cup 62g Coconut Flour
  • ¼ 55g cup powdered Natvia icing sugar style(or sweetener of choice)
  • 2.50 fluid ounce, Almond Milk - Unsweetened
  • 1 tbsp Apple cider vinegar
Instructions
  1. Preheat oven to 190C, 375F, Gas mark 5.
  2. In a medium bowl warm the coconut manna until very soft. Beat in the yogurt, vanilla and eggs. Add the dry ingredients, mix well and finally add the almond milk to make a thick, soft batter.
  3. Fill muffin cups ⅔ full. (I use a deep silicone muffin tray, you can use any muffin tray but grease well first or use muffin papers. My deep muffin tray - like a popover tray - makes 8 servings, if using smaller you will get more, they will cook faster and the stats will change.)
  4. Bake for 25-30 minutes depending on your oven, until a toothpick comes out clean.
Nutrition Information
Serving size: 1 Calories: 140 Fat: 8g Carbohydrates: 8g (3net) Fibre: 5g Protein: 7g

coconut muffin prep

Cheesy crab and artichoke dip – Kim’s Club

Cheesy crab and artichoke dip

I wanted to wait til I made this again to get better pics but I felt I would be doing you all a disservice by making you wait – this recipe is that fabulous!  I am purposely being slightly vague about measurements because you are all over the world with different sized containers and honestly, a few ozs either way won’t affect this recipe.  I can’t take credit – my daughter returned from a trip to Washington DC and said this was a popular dish.  She recreated for me!  DO try it – it is dead easy and so delicious.  Take it to a party and everyone will adore you!  Try making my low-carb cheese crackers: http://kimsclub.co.uk/?p=478 or my low-carb tortilla chips: http://kimsclub.co.uk/?p=501 to serve with it.

I listed servings for 8 – which is greedy because this is a very rich dish.  (Perfect LCHF)  We made it for a party of 10 and it served that many fine.

For help in buying for those of you in the UK – here is a link to may shop:  http://kimsclub.co.uk/?page_id=853

Cheesy crab and artichoke dip - Kim's Club
Creamy, chunky, cheesy, bubbly artichoke and crab dip.
Author:
Recipe type: Appetiser/party food
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 pkg of cream cheese (I use Lactofree but any good creamy cheese such as Philadelphia will do)
  • 1 container of fresh white crabmeat (about a cup)
  • 1 container of artichoke hearts, drained (I use grilled artichokes in olive oil but it isn't necessary - just buy the best you can get) about a cup
  • Fresh grated cheddar cheese (about a cup)
  • Fresh lemon juice
  • Season to taste - if you can get Old Bay seasoning ½tsp is very good. Otherwise salt, pepper and a bit of paprika.
Instructions
  1. Preheat oven to 400F, 200C, Gas mark 6. Finely chop the artichoke hearts and mix into the cream cheese along with the crab. Add half the cheddar, a squeeze of lemon and mix well. Season to taste and put into a small oven-proof baking dish. Sprinkle remaining cheddar on top. Bake for 15-20 minutes until bubbly and turing golden. ....and YUM!
Notes
This recipe is very rich - I put 8 servings, but it will probably serve more. We made this for a family party of 10, (with other nibbles) and were fine.
Nutrition Information
Serving size:  Calories: 240 Fat: 19 Carbohydrates: 4 (1.5 net) Fibre: 2.5g Protein: 13

 

PS – If you need a little help getting started, here is a link to my LCHF weight loss plan – only 1£!  http://kimsclub.co.uk/?page_id=914

 

Enjoy!  Sending love and gratitude – Kim

Low-Carb Biscuits/Scones – Kim’s Club

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So yesterday I was fiddling around with the idea of making a low-carb bagel!  Ha!  This is NOT a bagel!  BUT what happened was the best biscuit/scone thingy I have had yet!  So excited, I ate two!  (Quite high in fibre – I recommend you stick to one at a time)  This has such good flavour and crumb, I think I will revamp my cinnamon rolls and cheese rolls with this recipe.  If you are Paleo, then feel free to eliminate the peanut flour and switch the yogurt with coconut cream or plain coconut yogurt.  It won’t have such a ‘wheaty’ taste though.

Low-Carb Biscuits/Scones - Kim's Club
Tender crumb with a crisper shell. Delicious as sweet scones or savoury biscuits!
Author:
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 20gm/2tbsp coconut flour
  • 1 tsp peanut flour (OPTIONAL! It helps give a 'wheaty' taste)
  • 15gm/2 tbsp psyllium husk
  • 125gm/1½cups ground almonds
  • 1tbsp dry grated parmesan (canned is fine, and yup - even for sweet scones!) Increase to 2tbsp for savoury
  • ½ tsp salt
  • 1 tsp baking Soda
  • 1 tsp baking powder
  • 1tsp vinegar (apple cider or wine vinegar)
  • 25gm/1oz olive oil for savoury, melted butter or coconut oil for sweet scones
  • 100gms/1/2 cup full-fat greek yogurt (I use Total or lactose free Turkish yogurt)
  • 1 egg
  • 50ml/2oz. unsweetened almond milk
  • 10 drops Stevia (for sweet scones, or to taste with favourite sweetener)
  • Note:(for savoury biscuits)1/2 tsp garlic granules
Instructions
  1. preheat oven to 180c, gas Mark 4
  2. Mix dry ingredients together, in a separate bowl mix the wet and then add to dry. Mix well with electric mixer and let sit for a couple of minutes. Mixture will thicken. Divide into 8 biscuit shaped mounds on baking parchment.
  3. Bake for 25 minutes or until golden brown and cooked through. Serve warm, or split and toast when cool. Can be reheated. Will keep in airtight container a couple of days or in the fridge for about a week.
Nutrition Information
Serving size: 1 Calories: 153 Fat: 13g Carbohydrates: 4g (1 net) Fibre: 3g Protein: 6g

 

Cauli/Celeriac Mash – Kim’s Club

People keep asking me, what about potatoes?  What do I serve instead?

This! This!  Not only do you up your veg intake you up your fiber!  Try this as a topping for Shepherd’s Pie.  My daughter has always preferred it this way, and she was a very fussy eater!

 

Cauli/Celeriac Mash - Kim's Club
Missing mashed potatoes on your low carb way of eating? Try these - delicious!
Author:
Recipe type: Side veg
Serves: 6-8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 head of cauliflower- trimmed and chunked
  • ½ celeriac bulb - peeled and chunked
  • 1 vegetable stock cube
  • 2 garlic cloves, peeled
  • ½ carton of cream cheese - LactoFree or regular
Instructions
  1. Place the stock cube in a medium size pan half full of water, bring to a boil, add vegetables and garlic cloves, add lid, reduce heat and simmer until tender - about 20 minutes.
  2. Drain in a colander (save the liquid for soup!) and let drip for 5-10 minutes. You want as much moisture to leave as possible.
  3. Tip the veg and garlic into a food processor, add the cream cheese a spoonful at a time (you may not need the whole amount) and process until smooth. Check seasoning and reheat just before serving.
Notes
Feel free to play with your food! Adding herbs, grated cheese, bacon bits......yum
Nutrition Information
Serving size:  Calories: 65 Fat: 2.23 Carbohydrates: 6.7g (3.5net) Fibre: 3.2g Protein: 3.3

Low-Carb Mash

Globe Artichoke – Kim’s Club

Globe Artichoke - Kim's Club
Lovely globe artichoke, simmered with herbs and spices.
Author:
Recipe type: light meal/side dish/starter
Serves: 1
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Globe artichoke -1 per person
  • 1 bay leaf
  • 1 clove garlic
  • 6 whole cloves (spice)
Instructions
  1. Prepare the artichokes: If the leaves have spiky ends, trim tips with scissors. (This was always my job as a kid!). Cut stem off at base so the artichoke will sit.
  2. Take a large pot (large enough to sit the artichokes in, base down, with a lid), add bay, clove and garlic, then artichokes. Fill with water halfway up sides of the artichokes, put lid on and bring to a simmer.
  3. Simmer about 40 minutes for medium size artichokes, or until a leaf can be pulled away easily.
Notes
Serve with melted butter, mayo, hollandaise or any dip of choice. Pull leaves, dip in sauce, scrap flesh from base of leaf with teeth. When you get to the centre, remove small leaves and scrap the hairy choke from the base with a knife or spoon and discard. Slice the meaty base and dip...mmmmmmm.

Great diet food - low calorie (depending on dip!), low carb and labour intensive so you feel you are having a real meal! Also very good for the digestion.
Nutrition Information
Calories: 60 Carbohydrates: 13g (6net) Fibre: 7g

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Low Carb Creamy Mushroom Soup

Creamy Mushroom Soup

Creamy Mushroom Soup

When I was a kid, one of my most favourite lunches was cream of mushroom soup. Soooo….just had to make a low-carb version.  Aaaahhh..straight back to childhood…..but better!

Low Carb Creamy Mushroom Soup
Lovely, creamy mushroom soup - lovely for lunch with a cheese biscuit and side salad or as a starter for a dinner party!
Author:
Recipe type: Soup
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 250gm/9oz Chestnut mushrooms
  • 600ml/20fl oz. unsweetened almond milk
  • 1 vegetable stock cube (I use Kallo organic)
  • 1 clove of minced garlic (you may substitute a shallot or use both if preferred)
  • ¼ tsp white pepper
  • *100ml/3.5fl oz. soya cream (I use Alpro: no GMO and no rainforest harvesting)
  • *(Some people will not eat soy. You can substitute soy cream with extra almond milk and a bit of ghee for creaminess - or omit ghee for lower fat/calorie (6.8g fat). OR if you eat dairy use proper cream.)
Instructions
  1. Roughly chop all but 6 of the mushrooms and add to large saucepan with the rest of the ingredients. Simmer about 10 minutes until mushrooms are tender. Blend until smooth. (I use a stick blender but you can also use a food processor).
  2. Slice remaining mushrooms and add to the soup. Heat through and serve.
Notes
(Will serve 4 as a starter/appetiser - just cut the nutrition info in half)
Nutrition Information
Serving size: 2 Calories: 150 Fat: 11.9g Carbohydrates: 2.5g (1 net) Fibre: 1.5g

 

Low carb spicy almond cheese crisps. (Easy!) – Kim’s Club

This is my most popular recipe – and the easiest!  Great for parties or if you just want to treat yourself….

.5 carb per crisp and 1g fibre!  0 net!

5.0 from 1 reviews
Low carb spicy almond cheese crisps. (Easy!)
Easy, quick and moreish snacks.
Author:
Recipe type: Snacks
Serves: 6 biscuits
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 60g/1/2 cup grated mature cheddar
  • 24gm/1/4 cup ground almonds
  • 1 tbsp grated parmesan
  • a few shakes of tabasco
Instructions
  1. Mix together and spoon into mounds on baking parchment lined sheet. Put into a hot oven for 3-4 minutes until cheese has melted and they have browned around the edges. Cool completely.
Notes
These have more fibre than carbs!
Nutrition Information
Serving size: 1 biscuit Calories: 83kcal Fat: 7g Carbohydrates: .5g (0 net carbs) Fibre: 1g Protein: 4g

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