I really LOVE ice cream! But it doesn’t love me……sob…..
Not only do I not eat sugar but I am also lactose intolerant. There are very good lactose free ice creams on the market but not sugar-free, lactose-free, low-carb. IS that asking too much??
So I invested in a good ice cream maker and have been experimenting. This is a lovely chocolate concoction that is scoopable. Most low-carb ice cream type recipes need softening before serving. The brandy in this really helps keep it from setting rock-hard. The glycerine, salt and xanthan gum help as well, but if you omit the brandy I think you will find that it will still need a bit of time to soften. You can substitute other alcohols – vodka will be more subtle, rum more pronounced.
NOTE: I HAVE JUST MADE THIS RECIPE WITH NO ALCOHOL AND INCREASED SALT TO 1/2TSP. IT IS STILL SCOOPABLE!! YAY!
Now for a note about the eggs – yes, I know, raw eggs. Many of you will recoil at the thought! In the UK we have ‘Lions Mark’ eggs. These eggs have been inoculated against salmonella. In the States you have pasteurised. Using raw eggs makes for a nice texture and an easy recipe. I have never had a health issue with them. If you REALLY want to try this recipe but don’t want to use raw eggs than I would advise you make a custard by combining the coconut cream, almond milk and 3 yolks and gently cooking over a low heat stirring constantly until thickened. Cool completely before using. I don’t know if this will affect the ‘scoopable’ texture. If you try it, please let me know!
If you are pregnant, then move along – there is nothing to see here. Seriously, alcohol and raw eggs, even these eggs, will not be good for you. Find another recipe, OR see above. Omit the alcohol and make a custard. Come back after the happy event!
This is a lovely, low-calorie meal – yet highly satisfying! Fresh cod is nice and meaty, yet tender and flaky. It’s mild flavour lends itself to marinades if you are in the mood for a big flavour punch!
¼ cup of either: soy sauce, coconut aminos or liquid soy aminos. (Stats are for coconut aminos)*
2 tsp arrowroot powder
½ cup of water
2 drops Lemongrass drops (I use these from Ocado: Holy Lama Lemongrass Extract Spice Drops 5ml) OR 1 tsp of lemongrass paste
3 drops of liquid Stevia OR your choice of sweetener - sweeten to taste.
Pre-heat oven to moderate temp - Mix all the marinade ingredients together in a shallow baking dish. Add the cod and turn once to coat. Bake for about 20minutes or until flesh is opaque and flakes with a fork.
Remove cod to a warm place and transfer the marinade to saucepan. Simmer on low, stirring constantly until mixture thickens slightly. Plate up, pour over the sauce and serve.
In the pic I have served it over shirataki rice (slim rice) with some chopped, cooked red pepper and a side of spinach souffle and green beans.
Coconut aminos can be ordered through Amazon, they are higher in carbs than soy sauce or soy aminos but good if you are avoiding wheat and soy.
I love fish and Sea Bass is one of my favourites. I buy sea bass fillets, boneless and grill them. So quick and easy – really delicious. I suppose you could serve 4 with this recipe but in my home I make it for 2! I told you I was greedy…..
Grilled sea bass - crispy skinned and succulent on a bed of miracle rice, (slim rice, shirataki rice - depending on where you buy it!)
Author: Kim's Club
Recipe type: Fish
4 Sea Bass fillets
1 large red pepper, diced ( I use the grilled and skinned peppers in brine, but you can use fresh if preferred. Feel free to add other veg you like)
1 tbsp of coconut or oil oil
Mixed spice - your choice. I like American Old Bay, Barts Moroccan or Piri Piri spice but mixed herbs are lovely as well.
1 Pkg of Slim rice (Also called Miracle rice, Shirataki Rice or Eat Water slim rice).
Salt and pepper
1 Lime, halved
Prepare the rice by emptying into a colander and rinsing very well. This product is made from seaweed and therefore has a 'fishy' smell initially. This disappears with preparation. When it is well rinsed add to a frying pan over medium heat and fry until the water has evaporated and it starts to 'squeek'. Add half a tbsp of your oil and the peppers (plus any other veg if having), a pinch of spice and/or herbs, salt and pepper and stir fry until heated through and veg are cooked. Keep warm.
Heat your grill to high. Warm the remaining oil in a shallow dish or tray for the grill. Add a grind of salt and some spice/herbs. Place your fillets skin side down and move around to give the skins a film of oil. Turn skin side up and place under the grill until the skin bubbles and crisps. Serve on a bed of the rice with half a lime each to squeeze over.
I like to serve it with a side of buttered spinach.
I love roast chicken – it is my ‘go to’ meal, I never tire of it. When I want a really special roast chicken, I make up an herby, garlic butter to push under the skin and smear over the bird before roasting. Then I either roast as usual, depending on the size of the bird, or put it in my slow cooker for a few hours. The aroma alone is worth making this for!
grated rind of a lemon (save the lemon for cooking)
pinch of salt and pepper
4 tbsp of butter
glug of olive oil (just enough to loosen the mixture a bit)
Whiz all the ingredients in a bullet or small processor. Wipe the chicken dry and carefully loosen the skin across the breasts and legs. Push the butter mixture under the skin as evenly as possible. Smear the remainder all over the bird. Pierce the lemon and push into the cavity.
Roast according to the directions and size of bird (usually about 1½hrs in a moderate oven) or place in a slow cooker and cook on low for about 3 hrs, then turn to high for final 30-60 minutes (depending on your cooker).