I@MyLastBite My Last Bite Food Travel Writer Blogger Jo Stougaard
Tag Archives: low carb
Instead of bread I make the sandwich with “cauliflower bread”. It does takes a wee bit of effort to make, but it’s so worth it. I use this recipe (step-by-step photos) on The Iron You website.
After cooling the cauliflower bread, just add cheese then wrap the sandwich in bacon. Check out the short BuzzFeed video (and photos) here.
If you’re on instagram, I tag all my low carb dishes with #LowCarbJo. Enjoy!
I’ve been cooking up lots of frico (parmesan crackers) lately. Mostly to top salads, but I also use them on soups and simple snacking too. These frico with toasted seeds were a big hit at my dinner table recently. So easy to make and low carb too!
Clockwise (from top left):
1. Sprinkle seeds in heated non-stick pan.
2. Add shredded Parmesan (Manchego is lovely too) and make sure the seeds are covered with cheese bits. Use a spatula to make a tight circle.
3. When the edges turn brown, gently start lifting with a thin spatula.
4. Turn frico (use two spatulas if needed) and cook until browned underneath. Carefully transfer frico to plate and let cool to harden. Break into pieces for salad topping or just EAT as is.
This works with pieces of herbs or leafy greens too. Frico with toasted baby kale here.
I post low carb recipes on instagram regularly. Follow me @MyLastBite or search #LowCarbJo.
I love Shirataki Tofu Noodles because they’re a great low-carb alternative to pasta. If you haven’t had them before then you’re probably thinking “Gross! TOFU Noodles??”… but I love them enough to keep them stocked in my fridge.
I’m always looking for ways to cut carbs at home (only at home), so I can continue eating out a couple times a week, and not have to someday turn MyLastBite into “MyBigButt”! I refuse to “diet”, but I’ll happily eat less now so I can eat whatever I want next weekend.
Low-carb Shirataki noodles are already cooked, so you just need to warm them through and then add to whatever you’re making. My two favorite dishes are Shirataki Angel Hair mixed with a little olive oil, fresh herbs and turmeric (topped with chicken), and also a breakfast pasta (recipe below). It’s a filling and a totally gratifying meal, and then I can “save up” eating those extra carbs and calories for my next, outrageous dining adventure!
Bacon, Eggs and “Pasta”
1 Package of Shirataki Angel Hair Pasta
2 slices of cooked bacon (cut into pieces)
1 egg, mixed and ready for pan
1 scallion, sliced
1 tablespoon of parsley, chopped
1 serrano chili, chopped (optional)
1 teaspoon of chili pepper (I use Nanami Togarashi)
Throughly rinse the noodles in hot water and drain. When you first open the package, it will smell a little “fishy”. Don’t worry, the smell will go away after rinsing.
Heat nonstick frying pan and warm bacon through. Remove from pan.
Using residual bacon fat in pan, cook scallion and serrano chili to your liking. Remove and add to bacon.
For the egg, add oil or butter to pan if needed, then heat up and gently pour in mixed egg. Lift the handle of the pan and spread the egg around to make a thin omelet. After the egg is cooked on both sides, flip onto cutting board and slice into bite-size pieces (or simply scramble).
Off the heat, add the Shirataki noodles to the frying pan.
Stir in all the cooked ingredients, parsley and add seasoning to your liking.
You can easily find Shirataki Noodles at Gelsons and Ralphs markets (if you live in L.A.) and they’re available online too.
Shirataki Noodles (6 grams of Carbs per package)