I found this recipe a while back and finally got around to trying them. Everyone loved them and what was even better was being able to tell Ellen they were ZERO carbs. These little gems work for Ellen and her lower carb life, but they are also gluten free, paleo and Whole 30. So, they would make many of you out there love this simple pick up snack. We made them for lunch during the UL/Duke game and they were perfect for eating sitting around while watching the game. We will definitely make them again and may even make some ahead to freeze for an easy after school snack.
Chicken and Zucchini Poppers
- 1 lb ground chicken
- 2 cups grated zucchini (leave peel on)
- 2 – 3 green onions, sliced
- 3 – 4 Tablespoons parsley or cilantro, minced (you may choose which additional flavor you would like to add. I chose parsley)
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- olive oil for cooking (or coconut or avocado oil)
- Grate the zucchini and place into a bowl. Do not dry out any of the natural water from the zucchini.
- Toss with the green onions, parsley or cilantro, garlic, salt, and pepper. Mix well.
- Add in the ground chicken and mix well. Mixture will be quite wet in touch and appearance.
- Make into poppers or meatballs.
- Drizzle a bit of olive oil on a baking sheet.
- Place the meatballs onto the prepared baking sheet and drizzle a bit of additional olive oil over top of the meatballs.
- Bake at 400 degrees for 20 – 25 minutes, or until cooked through.
- Place under a broiler for an additional 2 – 3 minutes or until browned on top.
- Serve with guacamole, salsa, ranch, or your favorite dip.
Nutritional Information: Poppers are 0 carbs. You would have to add in any carbs from dipping sauce of your choice. We used salsa so that it stayed at 0 carbs.
This is one of Mike’s signature dishes, and actually Ellen has probably made it almost as many times as Mike. Just like homemade salsa (with no sugar added), guacamole is free for type 1 diabetics, so you just have to add up those chips. Plus, with something on the chips, you tend to eat fewer chips than you would with them by themselves. So, enjoy Mike’s Sinister Guacamole!
- 6 avocados
- 3 roma tomatoes
- 2 shallots, chopped
- juice of 8 key limes or 3 large limes
- 3 serrano peppers
- 2 teaspoons ground cumin
- 1/2 cup fresh cilantro, chopped
- 2 teaspoons salt
- Cut the tops off the tomatoes. Cut into halves and roast, skin side down on a low heat grill or in a 375 degree oven for 15 minutes.
- At the same time, roast or grill the serrano peppers for 8 minutes, flipping at least once.
- Remove peppers after their 8 minutes and place in a zip lock bag for 5 minutes (this will help the skin start to peel)
- Remove the tomatoes after 15 minutes, peel and dice.
- Cut the avocados in half. Remove the pits (but save one or two!) and scoop out the pulp into a small bowl.
- Use a fork to mash the avocados.
- Stir in diced tomatoes, minced shallots, lime juice, peppers, cumin, cilantro and salt.
- Add at one pit to help preserve the color longer. If not all of the guacamole is being set out, add a pit to each container.
- Cover the bowl and refrigerate at least 1 hour.
Note: If you are short on time for grilling or roasting you can use these substitutions: Use 7 ounces of diced tomatoes and 1.5 Tablespoons of canned diced jalapeno peppers.
Nutritional Information: 1/4 cup serving – 4.5 carbs
Kale chips are something we started making after visiting Anthony in Boulder one summer. They are a great alternative to a salad and offer a crunch to the meal. I do not like kale any other way and was even hesitant to try these, but they are worth it. A great way to get a very healthy vegetable into your kids.
- 1 bunch of fresh kale
- olive oil
- Rip the kale into pieces. Make sure to rip away from the rib on the leaf. You will not use this part in your kale chips.
- Place the pieces in a large bowl.
- Drizzle olive oil over the kale and toss until all kale is lightly coated. Add small amounts at a time so you don’t over coat.
- Preheat oven to 250 degrees
- Spread the kale out on 2 cookie sheets so it is one layer. Sprinkle lightly with salt.
- Place in the oven and bake for 30 – 35 minutes.
- Not all the kale will be done at the same time. Remove pieces that are crisp all the way through and place remaining kale back in the oven for 5 minutes more.
- Continue this process until all the kale is crisp and finished.
Nutritional Information: 0 carbs
These were a staple in our house even before trying to watch the carbs – so now they are great! We fix these before homemade pizza or calzones and they give you a great breadstick appetizer and your vegetables. When the girls have friends over we never tell them what they are eating until AFTER they have tried them. It never fails that everyone likes them – so give them a try. We love to serve them with left over marinara.
- 1 head of cauliflower
- 1 whole egg
- 1 egg white
- 3 Tablespoons Italian Seasoning
- 3 Tablespoons Garlic Powder
- 1 cup finely shredded mozzarella cheese
- Preheat oven to 400
- Cut the cauliflower into small sections and place in a food processor to grate.
- Place the cauliflower in a bowl and add 1 whole egg and 1 egg white and mix until all of the cauliflower is lightly coated in egg.
- Add the seasonings. If you feel it needs more, please add. I usually just do this to sight.
- Add in the cheese.
- Prepare a cookie sheet covered in parchment paper and spread the mixture out. A nice thin layer is the best – even if you do not use all of the mixture.
- Place in the oven for 35 minutes. At 35 minutes start checking every couple minutes. They are ready when they are lightly browned on top.
- Remove and cut into stick slices. Serve with marinara for dipping.
Nutritional Information – 1/4 of the recipe is 5 g carbs.
Everyone loves those snacks that are out at all the parties – but how to have those and watch your carbs. This is a great snack mix that everyone will love and they will never realize it is a better option for those watching their carb intake.
Sweet Party Mix
- 4 cups bite sized corn chex cereal
- 3 cups bite sized rice chex cereal
- 2 cups pretzel knots
- 2/3 cup sliced almonds
- 1/4 cup packed Splenda brown sugar mix
- 1/4 cup butter
- 2 Tablespoons light colored corn syrup
- 1/8 teaspoon baking soda
- 3/4 cup dried cherries, blueberries or cranberries
- Lightly coat a large piece of aluminum foil with cooking spray and set aside.
- In a large roasting pan combine cereals, pretzels and almonds and set aside.
- In a medium sauce pan combine brown sugar mix, butter and corn syrup. Cook and stir over medium heat until it begins to bubble. Continue cooking for 5 minutes more.
- Then remove from the heat and stir in the baking soda. Pour over the cereal mix and toss to cover evenly.
- Bake in a 300 degree oven for 15 minutes. Stir cereal and bake another 5 minutes.
- Remove from the oven and stir in the dried fruit. Spread thinly on the prepared foil to cool.
- Once cool – store in an airtight container
Nutritional Information: Serving size is 1/3 cup. 6 g carbs per serving.