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Archive for the ‘Lunch Ideas’ Category

Egg Salad

Posted by Solitary Dancer on January 10, 2011

Here’s a recipe from a book I am reading (The Potluck Club). I think it sounds great.  Of course, omit the bread ( or use super low carb bread) and use some Splenda sweetened Mount Olive pickle product.  I like their sweet gherkins.  I would probably chop them up and use a bit of the juice.

Egg Salad Sandwich


Posted in Eggs, Lunch Ideas | 1 Comment »

Leezurd’s “Split Pea” Soup

Posted by Solitary Dancer on March 1, 2009

I just read this over at Dr. B’s place and it sounds delicious.  Leezurd posted this and she usually comes up with some great ideas. 

Hope you enjoy it!  I’ll be giving this one a try, for sure.



4 cups vegetable or chicken broth
4 cups water
2 teaspoons  vegetable or chicken bouillon granules
16 ounces frozen cauliflower
16 ounces frozen green beans
Salt and pepper, to taste
Onion, carrot and celery, optional 


Add the broth, water and bouillon granules; bring to a boil. 

Add the cauliflower and green beans to the broth in the pot.

Bring to a boil; cover and simmer until the vegetables are very tender, about 20-30 minutes.

Puree the soup with an immersion blender until smooth.

If you want, add sliced carrots, onion, and celery to the pureed soup and simmer long enough to get tender.

You could also add the raw vegetables to the pot along with the cauliflower and green beans and puree everything together.

Adjust the seasoning with salt and pepper, to taste.

Makes about 12 cups or eight 1 1/2 cup servings
Per Serving:  About 5g Net Carbs if you add the carrot and onions.

NOTE: some folks suggested using this recipe with smoked turkey legs as described in Linda’s Version of “split pea” soup. Both ways sound great to me. Here’s a picture Linda shared of her version.  This gives an idea of just how delicious this recipe looks.

photo credit: Linda

Posted in Cauliflower, Lunch Ideas, Other Vegetables, Soups & Salads, Vegetarian | Leave a Comment »

Peppadew Stew

Posted by Solitary Dancer on January 7, 2009

I found this website and was just fascinated. I love soup but don’t really have time to make good homemade stuff. The canned stuff is usually not very carb friendly. 

I started digging around this site and found quite a few goodies. The site has all the nutritional information and cooking instructions and suggestions for each product.

Here’s a great example.

Here’s a screen shot from the website. See what I mean! 75 calories and 10 grams of carbs per serving. If you want you can add meat to it.

What do you think? I think it’s awesome. Don’t forget to check it out.  Click here to go to soupsonline.com

Posted in Lunch Ideas, New Products, Slow Cooker, Soups, Soups & Salads | Leave a Comment »

Thai Pork Lettuce Wraps

Posted by Solitary Dancer on September 16, 2008



1 pound ground pork or turkey
1 small onion, sliced thin, 2 1/2 ounces
2 tablespoons fresh ginger, grated
1 clove garlic, minced
2 cups coleslaw mix with carrots, about 4 ounces

1 teaspoon sesame oil
3 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon granular Splenda or equivalent liquid Splenda
2 teaspoons ground coriander
1/2 teaspoon crushed red pepper

8 romaine lettuce leaves, for wraps, 5 ounces total
Fresh cilantro, for garnish, optional


Brown the pork and onions in a large skillet or wok; drain the fat.

Add the ginger, garlic and slaw mix; stir-fry 2 minutes or until the vegetables have wilted.

Meanwhile, combine the next 6 ingredients in a small bowl then add to the skillet.

Cook and stir constantly 1 minute.

Add cilantro, if desired. Spoon the meat mixture into lettuce leaves and roll up to eat.

Makes 4 servings
Can be frozen without the lettuce

Per Serving: 276 Calories; 18g Fat; 22g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

This recipe came from Linda’s Low Carb Recipes.  Here are her notes.  She has modified this from a Tyson recipe.

I found this recipe on the Tyson website. I didn’t have to change much to make it low carb. I used Splenda instead of honey and romaine lettuce instead of flour tortillas for the wraps

Posted in Lunch Ideas, Pork | Leave a Comment »

Chicken and Marinated Artichoke Heart Salad

Posted by Solitary Dancer on August 19, 2008

Chicken and Marinated Artichoke Heart Salad
by: Uncle Enrico
posted in Dr. B’s Forum

The folks at Dr. B’s place always come up with some great ideas.  This is a great example.

Serving: 1

Chopped cooked chicken breast–4 oz.
Chopped marinated artichoke hearts –4 pieces (6 gr. carb)
Green olives sliced–4 olives  (2 gr. carb)
Red onion chopped–2 tbsp   (2 gr. carb)
Lime juice: 1 Tbsp  (1 gr. carb)
Lettuce–1 leaf outer Romaine   (1 gr. carb)

Combine all the ingredients except the lettuce: serve over the lettuce.

Estimated carb content:  12 gr.

Posted in Chicken, Lunch Ideas, Salads, Soups & Salads | Leave a Comment »

Vegetable Salad

Posted by Solitary Dancer on July 8, 2008

Low Carb Vegetable Salad
by ellie


* 1/2 head cauliflower
* 2/3 cup sliced pimento stuffed olive
* 7 scallions, sliced
* 2 cups spinach, washed three times and chopped
* 1 stalk celery, diced
* 1 tomato, diced
* 1/2 cup parsley, chopped
* 1/4 cup olive oil
* 2 cloves garlic, crushed
* 1 tablespoon red wine vinegar
* 2 tablespoons mayonnaise
* salt and pepper

green olives Directions

1.Using a food processor shred cauliflower using shredding disk.

2.Put cauliflower and 2-3 tablespoons water in a micro-wave safe dish or bowl, cover dish with plastic wrap or other cover and microwave it on high for 5 minutes. Uncover and let cool. Drain. Set aside.

3.While the cauliflower is cooking combine other vegetables (olives-parsley) in a large salad bowl. Toss.

4.Add the cauliflower and toss.

5.In a small jar combine oil, garlic, vinegar, mayonnaise, and salt and pepper. Whisk or shake jar.

6.Pour dressing over salad and toss.

photo credit: WikiMedia

Posted in Cauliflower, Lunch Ideas, Salads, Soups & Salads | Leave a Comment »

Greek Salad

Posted by Solitary Dancer on June 30, 2008

Greek Salad


1 head of green leaf lettuce, washed, cut and drained
2 medium sized tomatoes, cut and seeded
1/2 jar of Kalamata olives
1 cucumber, cut and seeded (scoop out seeds with a spoon)
1/4 of a red onion, sliced thinly
1/2 cup crumbled Feta cheese

olives DRESSING:

Mix 1/4 olive oil, 1/8 cup wine vinegar, salt, pepper, minced garlic, and Italian spices in a container with a top.

Shake vigorously. Taste and add more salt if needed.

Flavor to your taste.


Wash, cut and drain lettuce. Place in large bowl.

Add veggies, toss with dressing. Sprinkle Feta over salad and serve immediately.


photo credit: wikimedia

Posted in Lunch Ideas, Salads, Soups & Salads | Leave a Comment »

Tofu with Herbs

Posted by Solitary Dancer on June 18, 2008

Tofu with Herbs (3 – 4 servings)

A hearty treat for vegetarian and meat-eater alike. Fills your tummy and satisfies your soul.
     –Drs. Richard and Rachael Heller


1 tofu block, extra firm
1 tablespoon ground black pepper
2 garlic cloves, minced
1 tablespoon dried sweet basil
1/2 cup chopped celery
2 tablespoons teriyaki sauce
2 tablespoons olive oil
2 cups cauliflower florets


tofu Two hours prior to preparation, unpack tofu block and place on a flat plate. Place a second plate on top of the block and then place several heavy books on top of everything. This will squeeze much of the water out of the tofu block. NOTE: On a cutting board, I put newspaper topped with a paper towel then put the tofu on that. On top of the tofu I put paper towels and then more newspaper. After this I put a brick on top to weight it down and this really presses out the water. I usually only press tofu for about 45 minutes

Slice the block of tofu so you get strips about 1/2 inch thick. place the tofu, place the drained tofu into a medium bowl.

In another small bowl combine the black pepper, garlic, basil, celery, and teriyaki sauce. Mix well. Immediately pour the mixture over the tofu, cover and refrigerate overnight.

When ready to cook, drain tofu and retain marinade. Pour oil in large, deep skillet, set the heat at medium, and add cauliflower and marinade. Stir constantly as oil heats.

When sauce begins to sizzle (be careful), carefully add cubes of tofu and stir gently until all is heated (about 2 minutes). Serve immediately.

photo credit: Vegetarian Food at About.com

Posted in Cauliflower, Lunch Ideas, Main Dishes, Tofu, Vegetarian | Leave a Comment »

Eggless Egg Salad

Posted by Solitary Dancer on June 8, 2008

This is just downright yummy!  Don’t be shy. It’s really good.

Eggless Egg Salad (Vegan)



1 pkg firm or extra firm tofu, pressed
3 tbsp minced dill pickle
1 minced green onion
1 tbsp Dijon mustard
1/4 tsp paprika
1/4 tsp turmeric
freshly ground pepper

-Vegenaise (Vegan Mayo)


1. Crumble tofu with your hands into a bowl. Make it as chunky or as fine as you want.

2. Add dill pickle, onion, mustard, paprika, turmeric, and pepper. Add in enough vegenaise to get the consistency you like. Mix well. Refrigerate until ready to use. Tastes even better the next day

Posted in Lunch Ideas, Salads, Soups & Salads, Tofu, Vegetarian | 2 Comments »

Club "Sandwich"

Posted by Solitary Dancer on December 27, 2007

Here’s another nice and easy idea posted by Dr of Golf at a body building forum. I stumbled upon this forum and was surprised to find some pretty good recipes!

Club “Sandwich”


2 large chicken breast halves, cooked, bones and skin removed – dice into cubes
1/2 lb bacon, fried very crisp, drained – crumble into largish pieces
2 tomatoes – cut into small cubes
Generous amount of mayonnaise to bind
Salt & pepper to taste
Optional pinch of celery seeds
8 large leaves of Romaine lettuce left whole, washed, dried, and crisped in fridge


Mix first group to make chicken salad, and use the Romaine leaves like taco shells to eat it with. Serves two for a light supper.

Posted in Chicken, Lunch Ideas, Salads, Snacks | Leave a Comment »