The LowCarbist

Sautéed Spaghetti Squash

Eugene — Wed, 29 Jun 2011 19:27:18 +0000

Some people will tell you that spaghetti squash tastes just like the real thing. They’re wrong. It tastes far better. And not only that, but it’s also a bountiful source of folic acid, a super-nutrient that fights obesity, depression, cancer, allergies, and aging. There are many ways of preparing spaghetti squash, but this simple method [...]

Fresh Blackberry Tart

Eugene — Thu, 11 Jun 2009 00:38:14 +0000

What’s summer without pie? Nothing, that’s what. In lieu of losing an entire season to a looser waistband, I whipped up this tart out of blackberries, one of nature’s lowest carb fruits. Clocking in 6 net carbs a serving (including crust), each slice also packs 8 grams of protein and three grams of healthy Omega-6 [...]

Better Pie Crust

Eugene — Mon, 06 Apr 2009 11:32:38 +0000

I was reading about an amazing sounding gluten-free pie crust mix sometime last winter, and I thought to myself, “Why doesn’t Atkins have something like that?” It probably won’t come as a surprise that I’ve never been a fan of the basic low carb crust–almond flour, butter, and splenda–that seems to be used in every [...]

Roasted Red Pepper Soup

Eugene — Fri, 03 Apr 2009 18:34:13 +0000

Even though we’ve barely broken into spring, Austin’s blue skies and 80° weather have tripped whichever part of my brain that controls grill use, window-inspired daydreaming, and urges to go canoeing. As such, I’m sliding of all the winter spices–nutmeg, cloves, and allspice, among others–to the back of the cabinet and setting my alarm for [...]

Fresh Salsa

Eugene — Sun, 29 Mar 2009 16:19:48 +0000

If you haven’t had interior Mexican before, you probably haven’t tasted a salsa like this. Store-bought salsas are usually dominated by hot peppers and salt, but the strongest flavor in this recipe is cilantro. (On the topic of authenticity, make sure to say cilantro in a Don Juan voice with the longest L you can [...]

Green Onion Cornbread

Eugene — Tue, 10 Feb 2009 20:17:17 +0000

Every once in a while I find low-carb substitutes that are nearly identical to staples I once thought I’d never really enjoy again. Almond flour cornbread is one of those things. Not only does it keep you from eating genetically modified, sugary corn flour, but it is high in protein and Vitamin E and promotes [...]

Chicken alla Puttanesca

Eugene — Tue, 03 Feb 2009 00:50:58 +0000

Some things, whether we like them to or not, come with trivia attached. Brazilians speak Portuguese. General Tso’s Chicken is from America. And puttanesca means “like a whore would make it.” These facts will come up again and again, as if everyone that ever went to a dinner party was given the same deck of [...]

Butter-Pecan Creme Brulee

Eugene — Fri, 23 Jan 2009 07:11:49 +0000

I’m not the biggest fan of Splenda. It spices up the low-carb lifestyle, sure, and the latest Atkins books all say that it’s fine in moderation, but I find that things just work better when I stay away from the sweetness. So when I found this recipe for a low carb, Atkins-friendly creme brulee that [...]

Clam Chowder

Eugene — Sat, 17 Jan 2009 18:31:57 +0000

The last time I had clam chowder was at S&P Oyster Company, returning from a week on the Cape. It was so good that–as stupid as this sounds–I’ve passed it up at every chance since. That is, until I was thumbing through cookbooks and found a recipe for it in Heirloom Cooking With the Brass [...]

Chewy Chocolate Chip Cookies

Eugene — Thu, 15 Jan 2009 03:37:01 +0000

Low-carb desserts are. not. easy. Sure, making them isn’t all that hard, but recipes to create things that bear more than a passing resemblance to their namesakes are not easily found. That hurdle is what kept the beau and I locked in the kitchen last weekend, baking, analyzing, and brainstorming. And after two days of [...]