Category: Low Carb Diet

Oven-Baked Green Tomatoes with Sriracha-Ranch Dipping Sauce

Oven-Baked Green Tomatoes with Sriracha-Ranch Dipping Sauce

Oven-Baked Green Tomatoes with Sriracha-Ranch Dipping Sauce

I finally made this recipe from Kaylyn’s Kitchen and it is absolutely amazing!!

This is the time of year when people with vegetable gardens have a lot of green tomatoes on the vines, and some of those tomatoes are never going to get ripe. And if you still have green tomatoes, do I dare to say that you *must* make these Oven-Baked Green Tomatoes with Sriracha-Ranch Dipping Sauce.  Seriously, they were so good that I wondered why it has taken me so long to try a healthier riff on fried green tomatoes, and I’m sure I’ll make them every year now when I have green tomatoes.

In a process that I admit is slightly tricky, I coated the tomatoes by dipping them in egg and then in a mixture of almond flour and Old Bay Lemon and Herb Seasoning. I used Honeyville Blanched Almond Flour (made in Utah!), a fantastic product that I always have in my freezer, but if you have the coarser Bob’s Red Mill Almond Meal, I think it would work, although I might be tempted to buzz it in the food processor so it’s a little finer.

You have to be a little persistent to get the tomato slices coated with the almond flour mixture, and I’d mix the flour with the Old Bay and then use half of it at a time, because after you’ve done a few tomatoes the flour starts to get pretty clumped together.  But believe me when I say that these delicious Oven-Baked Green Tomatoes are worth the trouble.

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Pick six firm green tomatoes. Look for the ones which haven’t started to ripen yet.

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Cut each tomato into slices about 1/2 inch thick.  I only used the larger inner slices and discarded the rounded ends of the tomato.

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Mix 3/4 cup almond flour with 2 tsp. Old Bay (or less, it was fairly spicy).  Beat two eggs in one small bowl and in another bowl put half the almond flour mixture.

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Dip each tomato first into the egg (so both sides is coated) and then into the almond flour mixture.  (Press down with your fork to make the almond flour stick if needed.  When the first half of the almond flour mixture is getting clumpy, discard, wipe out the bowl, and switch to the second half.)  Put the coated tomatoes on a baking sheet that you have sprayed with non-stick spray.

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Bake the tomatoes about 40 minutes at 350F/180C, turning them carefully halfway through.  While they’re cooking mix 1/2 cup Ranch Dressing with 1-2 tsp. Sriracha Rooster Sauce to make the dipping sauce.  Serve hot.

baked green tomatoes recipe kalynskitchen

Oven-Baked Green Tomatoes with Sriracha-Ranch Dipping Sauce

Makes about 4 servings.

Ingredients:

Instructions:
Preheat oven or toaster oven to 350F/180C. Spray a baking sheet with non-stick spray.Cut the tomatoes into slices about 1/2 inch thick. (We used the flat inner pieces and discarded the ends of the tomatoes with rounded edges.) Beat the eggs in a small bowl. In another bowl, mix the almond flour and Old Bay Seasoning. Remove and save half of the almond flour mixture, so you can work with two batches.

One at a time, dip both sides of each tomato slice into the egg and then into the almond flour mixture, using the fork or your fingers to press the almond mixture on to the tomato slice so it sticks. Place each tomato on the baking sheet after it’s coated with the almond flour mixture. (Don’t worry if they aren’t completely perfect; just work on getting each one coated with almond flour as much as you can.)

Bake tomatoes 35-40 minutes, turning carefully once. While the tomatoes bake, mix together the ranch dressing and Sriracha sauce to make the dipping sauce. The baked tomatoes are done when the almond mixture is lightly browned on each side and tomatoes are cooked through. Serve hot.

I saved some of these to see how they would hold up to a night in the refrigerator. I reheated them about 15 minutes in a preheated toaster oven set on 450F/230C. Although they were best freshly made, I thought the reheated ones were surprisingly good.

About Kaylyn’s Kitchen
– Kalyn’s Kitchen is the home-cooking blog Kaylyn started in 2005 after she had lost over 40 pounds on the South Beach Diet and wanted to share her recipes with the world.  Now fast forward over ten years later, and she’s still focused on healthy cooking and has transitioned from teaching elementary school to life as a full-time food blogger. Her blog has deliciously healthy recipes, usually low-carb and/or South Beach Diet friendly and often Gluten-Free, Paleo, or Vegetarian.

Kaylyn is focused on recipes suitable for weight-loss or controlling blood sugar. Although I’m not a low-carb fanatic and not every single recipe here is ultra low carb, all the recipes on the site are geared towards carb-conscious eating and many thousands of people per day use this site as a source for the deliciously healthy low-carb recipes that I love to create.

Visit: Kaylyn’s Kitchen for more delicious recipes.

Kelp Noodle Salad with Peanut Sauce

Kelp Noodle Salad with Peanut Sauce

Ingredients:

– 2 cups spinach

– slices of: red pepper, carrots, broccoli, cucumber, red cabbage

– optional: almond slices, green onion, cilantro, sesame seeds

Dressing:
– 1 tablespoon chunky organic peanut butter

– 2 tablespoons coconut vinegar

– 1 teaspoon each of olive oil and sesame oil

– 1 teaspoon of ginger juice

– 1 teaspoon of coconut aminos or soy sauce

– optional 1/2 teaspoon of sambal or sriracha chili sauce

Directions:

Heat a small pot of water while you slice up the veggies. When the water is simmering, blanch the carrots, broccoli, and noodles by dunking them into the hot water for about 2-3 minutes. I did this with a little metal strainer that can dunk into the pot of water, and pull them right out to drain over the sink.

On a bed of spinach, arrange the slices of raw and blanched veggies, and the almonds, cilantro, and sesame seeds to top.

Mix up the dressing by shaking all ingredients in a mason jar, and top the salad! If you’re like me, look at your pretty creation for a minute and then toss it all in a huge bowl and eat it messy!!

Zucchini Pizza Crust

Zucchini Pizza Crust

Inspired by sheknows

Yields 4

Ingredients:

  • 5 cups fresh zucchini, shredded
  • 1/2 cup pepper Jack, mozzarella or cheddar cheese
  • 1/4 cup Parmesan cheese
  • 1/4 cup almond flour or other desired flour
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 egg

Pizza toppings, as desired

  • Extra cheese
  • Tomato sauce
  • Fresh vegetables
  • Pepperoni
  • Sausage
  • Olives
  • Peppers
  • Onions
  • Fresh herbs
  • Pineapples

Directions:

  1. Preheat the oven to 400 degrees F, and line a baking sheet with parchment paper.
  2. Place the zucchini in a microwave-safe bowl, and cook on high for 5 minutes. Allow to cool, and then place the zucchini in a colander lined with paper towels. Twist the paper towels and squeeze as much of the water from the zucchini as possible.
  3. In a mixing bowl, add the zucchini, egg, cheeses, almond flour and seasonings. Mix very well, and place on the baking sheet. Shape the mixture into the desired pizza shape, and bake for 20 minutes or until golden brown. Remove from the oven.
  4. Top with desired sauce and toppings, and return the pizza to the oven. Bake for an additional 10 minutes or until the cheese is melted and bubbly. Best served immediately.
Why Low Carb Diets Don’t Work for Most People

Why Low Carb Diets Don’t Work for Most People

Have you been trying to follow a low carb diet for years?  The truth is that low carb diets just don’t work in the long run.  Most people crave carbohydrates, and if you remove them from your diet altogether, it will make you want them even more.  Here are a few reasons why low carb diets do not work for everyone.

They make you stressed out and sad

If you find yourself having a short temper and yelling at the kids and your husband it might because you are depriving yourself of carbs.  People who eat carbs are calmer, happier and more focused than those who are carb-deprived.  In fact, those who don’t eat carbs are routinely stressed out.  Your stress is caused because carbs boost mood-regulating chemicals that reduce stress in the brain and foods that are fatty and high in protein can deplete them.

Low carb diets can make you fatter

Low carb dieters feel lots of stress and depression, and this can derail their weight loss efforts.  Your efforts may fail because stress causes the production of higher levels of hormones including cortisol that will effectively increase your appetite and cause you to go on a major binge.

It is not possible to sustain a low carb diet!

You may be able to do a low carb diet for six weeks or a few months, but if you try to do it for a lifetime, it is much harder to follow.  Only about 75% of people who use a low carb plant can stay on that diet for the long term.

Low Carb Diets Cause Belly Bloat

Belly bloat is a major symptom of constipation that is a side effect of following a low carb diet.  For those who are trying to follow a low carb diet, the constant constipation is a problem while about 30% of the non-dieting population or 35% of dieters who eat more carbs are also constipated.

A Low Carb Diet Can make you feel Deprived

Most low carb diets fail because a person ends up craving carbs.  When you stop eating carbs, it is impossible to avoid the pitfall of a binge when you let your guard down.  If you are on a diet, the first place you will see, metabolic changes is in the gastrointestinal tract.  Metabolic changes can cause constipation because you are no longer eating as much fiber as you once did with high carb foods including bread and pasta.  Dropping fiber intake will increase constipation.

If you follow a low carb diet the right way, you are replacing starchy foods with high fiber vegetables that help to reverse constipation by providing increased fiber.  It is important to eat as many as five servings of low-carb vegetables every day including lettuce, broccoli and cauliflower to keep bowels healthy while not interfering with the progress of the weight loss.

A low carb diet helps you to lose weight because it ignites fat burning processes that are called “dietary ketosis.”  The keytones are also believed to provide an appetite suppressant effect.  Low carb dieters also face fast dehydration, so it is important to consume a lot of extra water every day.   It is important to drink enough water to keep yourself hydrated, and this can help to alleviate constipation.  The other main low carb diet issue is bad breath.  Ketones produced can produce a fruity odor or chemical odor.  The smell is coming from metabolic changes so is not dental-related, meaning that no amount of brushing or flossing is going to help with the bad breath issue.  Drinking more water can also handle this problem.

Some people can handle a low carb diet well while others fail miserably.  What you must remember is that dietary changes are generally for life, not just for the short term, so you need to decide what you can tolerate for lifelong changes in your diet.