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Tag Archives: low carb

Grandma’s Green Beans

22 Wednesday Apr 2020

Posted by naturallyelizabeth in Dairy Free, Egg Free, Gluten Free, Nut Free, Side Dishes, Soy Free

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bacon, dairy free, egg free, gluten free, green beans, leftovers, low carb, natural, nut free, onion, organic, side dish, soy free, vegetables

Growing up, my paternal grandmother often made a particular green bean recipe for dinners at her house, usually served with meatloaf or roast beef. I always loved them and couldn’t get enough of them. When I was old enough to be out on my own, I asked her for the recipe. She told me it was just hot German potato salad made with green beans instead of potatoes. She often would use artificial sweetener for the sugar which doesn’t happen at my house, and she always used canned green beans whereas I use fresh or frozen. Still, they are called Grandma’s Green Beans at my house and are a favorite. Anything with bacon and onions has to be good! I will often make a double batch using a whole package of bacon just so that I can have leftovers.

Grandma's Green Beans by Naturally Elizabeth

Grandma’s Green Beans

Grandma’s Green Beans

5 slices nitrate-free bacon
1 medium white or yellow onion, diced (1/2-3/4 cup)
1 pound fresh or frozen organic green beans (or 2 cans of drained green beans)
1 tablespoon organic cornstarch
1 tablespoon organic sugar or 2-3 drops of stevia extract
1/2 teaspoon sea salt
1/4 teaspoon organic celery seed
1/8 teaspoon organic black pepper
1/2 cup water
1/4 cup organic white vinegar

In a small bowl or measuring cup, mix together the cornstarch, sugar/stevia, salt, celery seed, black pepper, water and vinegar. Set aside.

In a large frying pan, cook the bacon and set aside. (Keeping household members from eating the cooked bacon is always a challenge for me at this point.)

Remove half of the bacon grease from the pan and dispose of in a responsible manner.

In the remaining bacon grease, saute the diced onions until almost cooked over medium heat. Add in the green beans. Cook until green beans are done. Add in the liquid mixture and cook for a minute or two longer, allowing it to form a thicker sauce that coats everything in the pan.

Remove from heat. Crumble the bacon on top. Serve warm, but leftovers taste great cold or warm.

©2020 NaturallyElizabeth.com

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Roasted Squash Seeds

16 Thursday Apr 2020

Posted by naturallyelizabeth in Dairy Free, Egg Free, Gluten Free, Nut Free, Other, Soy Free, Vegan, Vegetarian

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butter, canola oil, coconut oil, corn free, dairy free option, egg free, flavored salt, gluten free, low carb, melon seeds, no sugar, nut free, olive oil, organic, pumpkin seeds, roasted seeds, safflower oil, salt, sea sallt, seasoned salt, snack, soy free, squash seeds, sunflower oil, toasted seeds, vegan option, vegetarian

raw organic butternut squash seeds

raw organic butternut squash seeds

Credit for this recipe goes to Kim Lane of Austinmamas fame. I’ve adapted it a bit to meet allergy needs, but the heart of it is the same. The most important thing she taught me was that you don’t wash the seeds. You leave the goop on them. It makes them much more flavorful and is a lot less of a pain!

This recipe works with seeds of any kind from the squash family which includes melons. You can use butternut, acorn, pumpkin, honeydew or cantaloupe. I generally stick to the more vegetable seeds.

Roasted Squash Seeds

Ingredients

Seeds from one or more squash (do not clean!)
A few teaspoons of oil that is safe for you or melted butter
A few shakes of salt of your choice (flavored salts work, too)

Directions

Preheat the oven to 250F.

Take the seeds out of the squash. Remove any huge chunks of squash strings from the seeds, but do not wash or remove little bits. They add flavor! Place the seeds in a pan that will hold them all in a single layer, and lightly coat the seeds with the oil or butter of your choice. Shake a bit of salt over them. Stir until all are relatively coated.

Bake the seeds for one hour, pulling them out every 15 minutes and stirring, pushing them back into a flat layer every time.

Allow to cool and then eat. They can be stored in a sealed bag or container on the counter for a short amount of time, but I rarely have any left since we tend to eat them all while they are warm!

©2020 NaturallyElizabeth.com

roasted and salted organic butternut squash seeds

roasted and salted organic butternut squash seeds

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Chicken with Pesto Parmesan Cream Sauce

14 Friday Feb 2020

Posted by naturallyelizabeth in Egg Free, Gluten Free, Main Dishes, Soy Free

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bacon, chicken, cream sauce, egg free, gluten free, healthy, low carb, organic, parmesan, soy free

organic chicken with pesto parmesan cream sauce

organic chicken with pesto parmesan cream sauce served on a bed of spiralized zucchini noodles

Chicken with Pesto Parmesan Cream Sauce

4 slices nitrate free bacon

2 large organic chicken breasts (about 1.5 lbs)

Sauce
1 cup organic cream
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 cup organic grated parmesan cheese
1 tablespoon organic corn starch
4 tablespoons organic pesto

salt to taste

In a small mixing bowl, mix all of the sauce ingredients and set aside.

Trim chicken breasts and split in half length-wise to make them thinner and resulting in four pieces of chicken.

In a 12″ frying pan, cook the bacon and set aside on a paper towel to absorb extra grease. Leave a bit of the grease in the bottom of the pan. Crumble the bacon once cool.

Once the bacon is cooling, put the chicken breasts in the frying pan and cook over medium heat, about 5 minutes on each side until done.

Remove the chicken breasts from heat and set on a paper towel on a plate.

In the same frying pan, add in the mixed sauce ingredients. Cook for a few minutes over medium heat until the sauce has thickened. Add additional salt to taste. Remove from heat.

On individual plates, place the chicken breast over a bed of vegetables or (gluten free) pasta of your choice. Add the chicken breast, top with sauce, and sprinkle with bacon bits. Serve warm.

Serves 4.

©2020 NaturallyElizabeth.com

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GFDF Egg Salad

28 Wednesday Mar 2012

Posted by naturallyelizabeth in Dairy Free, Gluten Free, Main Dishes, Nut Free, Vegetarian

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dairy free, gluten free, low carb, nut free, organic egg salad

organic egg salad on a bed of salad greens

This is a recipe that I’ve created over the years.  I’ll substitute whatever kind of pepper I have around, but today it happened to be green peppers.  I like my egg salad on the gooey side, so I use 1 cup of mayonnaise, but if you aren’t a huge mayo fan, you may want to use less.

Egg Salad

2 or 3 organic green onions, sliced (about ½ cup)
1 large organic carrot, shredded (about ½ cup)
½ small organic green pepper, finely diced (about ½ cup)
2 stalks of organic celery, thinly sliced (about ¾ cup)
12 organic hard-boiled eggs, peeled and diced
½ teaspoon organic black pepper
2 tablespoons organic GF Dijon mustard
3/4 to 1 cup organic GF mayonnaise (depending on preference)

Combine all ingredients in a bowl and stir.  Makes about 7 cups of egg salad.  Serve with your favorite crackers or bread, or for a low carb alternative, serve on a bed of lettuce.

©NaturallyElizabeth.com

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Recent Posts

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  • Grandma’s Green Beans
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  • Carne Guisada (Mexican Beef Stew)

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