1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back by Dana Carpender Page A
Authors: Dana Carpender
Tags: General, Cooking, Health & Fitness, Health & Healing, Weight Control, recipes, Diets, Low Carbohydrate, Low-carbohydrate diet
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cup (100 g) pecans
1 cup (150 g) walnuts
1 cup (150 g) raw cashew pieces
Preheat the oven to 250°F (120°C, or gas mark ½).
In a small pan, melt the butter and stir in the Worcestershire sauce, garlic powder, seasoned salt, and onion powder.
In a large bowl, combine the seeds and nuts. Pour the melted butter mixture over them and mix very well.
Put the mixture in large roasting pan and bake for 2 hours, stirring occasionally.
Allow the mixture to cool; store in an airtight container.
Yield: 18 servings
Each with 14 grams of carbohydrates and 5 grams of fiber, for a total of 9 grams of usable carbs and 13 grams of protein.
Ranch Mix
2 cups (450 g) raw, shelled pumpkin seeds
2 cups (450 g) raw, shelled sunflower seeds
2 cups (290 g) dry-roasted peanuts
1 cup (150 g) raw almonds
1 cup (150 g) raw cashew pieces
2 tablespoons (30 ml) canola oil
1 packet dry ranch salad dressing mix
1 teaspoon lemon pepper
1 teaspoon dried dill
½ teaspoon garlic powder
Preheat the oven to 350°F (180°C, or gas mark 4).
In large mixing bowl, combine the pumpkin seeds, sunflower seeds, peanuts, almonds, and cashews. Add the canola oil and stir to coat. Add the dressing mix, lemon pepper, dill, and garlic powder and stir until well distributed.
Put the seasoned nuts in shallow roasting pan and roast for 45 to 60 minutes, stirring occasionally, until the almonds are crisp through.
Yield: 16 servings
Each with 15 grams of carbohydrates and 5 grams of fiber, for a total of 10 grams of usable carbs and 16 grams of protein.
Pepitas Calientes
Hot and sweet and crunchy—these Mexican-style pumpkin seeds will be the hit of any gathering you serve them at. Feel free to double or triple this!
1 cup (225 g) raw, shelled pumpkin seeds
2 teaspoons garlic powder
¼ teaspoon salt
2 teaspoons chili garlic paste
1 teaspoon Splenda
1 teaspoon lime juice
Heat a medium-size heavy skillet over medium-high heat. Add the pumpkin seeds and dry-fry them for a few minutes, stirring constantly. After a little while, you’ll see them swell a bit and become a bit plumper. This means they’re just about done.
Stir in the garlic powder, salt, chili garlic paste, Splenda, and lime juice, making sure all the seeds are well coated. Continue to stir over heat until they dry and then serve hot.
Yield: 4 servings of ¼ cup (60 g) each
Each with 3 g protein; 10 g carbohydrate; 2 g dietary fiber; 8 g usable carbs.
Asian Punks
Pumpkin seeds are terrific for you—they’re a great source of both magnesium and zinc. And they taste great, too.
2 cups (450 g) raw, shelled pumpkin seeds
2 tablespoons (30 ml) soy sauce
½ teaspoon powdered ginger
2 teaspoons Splenda
Preheat the oven to 350°F (180°C, or gas mark 4).
In a mixing bowl, combine the pumpkin seeds, soy sauce, ginger, and Splenda, mixing well.
Spread the pumpkin seeds in a shallow roasting pan and roast for about 45 minutes or until the seeds are dry, stirring two or three times during roasting.
Yield: 4 servings
Each with 13 grams of carbohydrates and 3 grams of fiber, for a total of 10 grams of usable carbs and 17 grams of protein. (These are also a terrific source of minerals.)
Indian Punks
You can actually buy curry-flavored pumpkin seeds, but these are better tasting and better for you.
4 tablespoons (56 g) butter
2½ tablespoons (15 g) curry powder
2 cloves garlic, crushed
2 cups (450 g) raw, shelled pumpkin seeds
Salt
Preheat the oven to 300°F (150°C, or gas mark 2).
Melt the butter in a small skillet over medium heat. Add the curry and garlic and stir for 2 to 3 minutes.
In a mixing bowl, add the seasoned butter to the pumpkin seeds and stir until well coated.
Spread the pumpkin seeds in a shallow roasting pan and roast for 30 minutes. Sprinkle lightly with salt.
Yield: 4 servings
Each with 15 grams of carbohydrates and 4 grams of fiber, for a total of 11 grams of usable carbs and 18 grams of protein.
In addition to all the minerals found in the pumpkin seeds, you get the
1 cup (150 g) walnuts
1 cup (150 g) raw cashew pieces
Preheat the oven to 250°F (120°C, or gas mark ½).
In a small pan, melt the butter and stir in the Worcestershire sauce, garlic powder, seasoned salt, and onion powder.
In a large bowl, combine the seeds and nuts. Pour the melted butter mixture over them and mix very well.
Put the mixture in large roasting pan and bake for 2 hours, stirring occasionally.
Allow the mixture to cool; store in an airtight container.
Yield: 18 servings
Each with 14 grams of carbohydrates and 5 grams of fiber, for a total of 9 grams of usable carbs and 13 grams of protein.
Ranch Mix
2 cups (450 g) raw, shelled pumpkin seeds
2 cups (450 g) raw, shelled sunflower seeds
2 cups (290 g) dry-roasted peanuts
1 cup (150 g) raw almonds
1 cup (150 g) raw cashew pieces
2 tablespoons (30 ml) canola oil
1 packet dry ranch salad dressing mix
1 teaspoon lemon pepper
1 teaspoon dried dill
½ teaspoon garlic powder
Preheat the oven to 350°F (180°C, or gas mark 4).
In large mixing bowl, combine the pumpkin seeds, sunflower seeds, peanuts, almonds, and cashews. Add the canola oil and stir to coat. Add the dressing mix, lemon pepper, dill, and garlic powder and stir until well distributed.
Put the seasoned nuts in shallow roasting pan and roast for 45 to 60 minutes, stirring occasionally, until the almonds are crisp through.
Yield: 16 servings
Each with 15 grams of carbohydrates and 5 grams of fiber, for a total of 10 grams of usable carbs and 16 grams of protein.
Pepitas Calientes
Hot and sweet and crunchy—these Mexican-style pumpkin seeds will be the hit of any gathering you serve them at. Feel free to double or triple this!
1 cup (225 g) raw, shelled pumpkin seeds
2 teaspoons garlic powder
¼ teaspoon salt
2 teaspoons chili garlic paste
1 teaspoon Splenda
1 teaspoon lime juice
Heat a medium-size heavy skillet over medium-high heat. Add the pumpkin seeds and dry-fry them for a few minutes, stirring constantly. After a little while, you’ll see them swell a bit and become a bit plumper. This means they’re just about done.
Stir in the garlic powder, salt, chili garlic paste, Splenda, and lime juice, making sure all the seeds are well coated. Continue to stir over heat until they dry and then serve hot.
Yield: 4 servings of ¼ cup (60 g) each
Each with 3 g protein; 10 g carbohydrate; 2 g dietary fiber; 8 g usable carbs.
Asian Punks
Pumpkin seeds are terrific for you—they’re a great source of both magnesium and zinc. And they taste great, too.
2 cups (450 g) raw, shelled pumpkin seeds
2 tablespoons (30 ml) soy sauce
½ teaspoon powdered ginger
2 teaspoons Splenda
Preheat the oven to 350°F (180°C, or gas mark 4).
In a mixing bowl, combine the pumpkin seeds, soy sauce, ginger, and Splenda, mixing well.
Spread the pumpkin seeds in a shallow roasting pan and roast for about 45 minutes or until the seeds are dry, stirring two or three times during roasting.
Yield: 4 servings
Each with 13 grams of carbohydrates and 3 grams of fiber, for a total of 10 grams of usable carbs and 17 grams of protein. (These are also a terrific source of minerals.)
Indian Punks
You can actually buy curry-flavored pumpkin seeds, but these are better tasting and better for you.
4 tablespoons (56 g) butter
2½ tablespoons (15 g) curry powder
2 cloves garlic, crushed
2 cups (450 g) raw, shelled pumpkin seeds
Salt
Preheat the oven to 300°F (150°C, or gas mark 2).
Melt the butter in a small skillet over medium heat. Add the curry and garlic and stir for 2 to 3 minutes.
In a mixing bowl, add the seasoned butter to the pumpkin seeds and stir until well coated.
Spread the pumpkin seeds in a shallow roasting pan and roast for 30 minutes. Sprinkle lightly with salt.
Yield: 4 servings
Each with 15 grams of carbohydrates and 4 grams of fiber, for a total of 11 grams of usable carbs and 18 grams of protein.
In addition to all the minerals found in the pumpkin seeds, you get the
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