You’ve Gotta Try My 3 Favorite LOW CARB Dinner Recipes! #cooking #glutenfree #lowcarb #food

You’ve Gotta Try My 3 Favorite LOW CARB Dinner Recipes! #cooking #glutenfree #lowcarb #food

been on the specific carb diet for almost 12 years and these are my three favorite low-carb dinners and here is how you make them first up we’ve got my keto shrimp fried rice made with cauliflower rice it is so succulent and I topped it with sea bass next you have got my keto crab cakes oh my goodness these are my all-time favorite made with zucchini noodles and a delicious pesto and look at that chunky crab meat oh my gosh and almond flour is the binder so it’s keto Yum Yum Yum finally you have got my scallops with acorn squash Mash this is such a gourmet treat with pan fried sea scallops topped with this thyme Acorn Mash that is Rich and really hits that Carby spot I’ve listed all of these recipes below or you can find them on my blog Beauty Beyond phones in the recipe section definitely save this bon appetit

These are my top 3 LOW CARB DINNERS! I’ve been on the Specific Carb Diet for 12 years, so let’s just say…I’m a bit of an expert, if I do say so myself! 1) My Pan Seared Scallop Pesto Pasta! 2) My Coconut Curry Poached Sea Bass and 3) my Teriyaki Marinated Salmon! All are gluten free, keto and on the Specific Carbohydrate Diet and bursting with flavor!

Here’s what you need!

Scallop Pesto Pasta

Here’s What You Need: Serves 2

2 Zucchini, spiralized
• 1 bundle of asparagus, woody ends trimmed
• 1 lb of scallops, washed and dried
• Juice of 1 lemon (divided)
• Old Bay Seasoning
• Salt and Pepper

Olive Oil

Pesto:
• 2 cups fresh basil
• 2 garlic cloves
• 1/3 cup pine nuts, dry toasted
• 1/3-1/2 cup good Extra Virgin Olive Oil
• Salt and pepper
• Juice of 1/2 lemon
• 1/3 cup freshly grated Parmesan cheese (optional)

Make zucchini noodles. Throw all Pesto ingredients into food processor and blend. Cook bone dry scallops for 1:45 seconds per side in super hot pan with EVOO and old bay seasoning. Toss ZOODLES with pesto and top with scallops.

Coconut Curry Poached Sea Bass

1 lb sea bass, cut into two fillets
• 1 cup white rice, cooked per package directions(SCD/Keto: mixed greens)
• Na’an bread (heated for 20 seconds in the microwave before serving – SCD/kept: omit)
• 1 onion, diced3 cloves garlic, minced1 medium carrot, diced1 red pepper, diced1/2 head cauliflower, diced1/2 cup green beans, trimmed and chopped into 1/2 inch pieces2-3 large tomatoes, diced – roughly 3 cups with juices1/2 cup raisins (keto: omit)

1/2 cup kalamata olives 1 can coconut milk1 Tbsp curry paste1 tsp cuminsalt and pepper1/4 cup olive oilGarnish: Fresh cilantroChopped cashewsSliced green onions

Teriyaki Marinated Salmon
Here’s what you need! (Serves 2)
* 1 lb salmon, cut into 2 filets Marinade:
* 3 Tbsp coconut aminos (or soy sauce or
Tamari)
* 1 Tbsp red curry paste
* 2 Tbsp Tamarind puree
* Juice of 1 orange
* Juice of 1/2 lime
* 3 Tbsp freshly grated ginger
* 1 Tbsp EVOO
* 1 garlic clove, minced
* 1/2 shallot, minced
1 head of broccoli, cut into florets
• 2 Tbsp EVOO salt and pepper red pepper flakes
Wild Rice, cooked per package directions in broth (SCD/keto omit and sub massaged kale or cauliflower rice)
Directions:
• At least four hours before dinner, marinate your fish. Combine all the marinade ingredients. Pat dry your salmon filets with a paper towel and add them to a gallon ziptop bag with the marinade.
Seal it, put the bag on a plate and refrigerate for 4 hours or more.
* Make your rice, if using.
* Preheat oven to 400 degrees. Line a baking sheet with nonstick tin foil. Toss broccoli florets with olive oil, salt, pepper and red pepper flakes.
Bake for 30 minutes, flipping once half way through.
• Remove your fish filets from the marinate and place them on another nonstick tin foil-lined baking sheet. DO NOT DISCARD THE MARINADE!

Make rice.
•While that’s cooking, saute your onions and garlic in a large, high sided saute pan over medium-high heat in 1/4 cup olive oil, salt and pepper. Let that cook for about three minutes, until it becomes translucent. Then, add the rest of your veggies, along with your spices, and cook for 6-7 min, until the cauliflower becomes tender.
Finally, add your tomatoes. Let those stew until they begin to break down – about 3-4 minutes.
Then, stir in your coconut milk, olives and raisins Once your sauce begins to boil, carefully place your sea bass fillets evenly in the pan, so they are not overlapping. Use a utensil to make sure they are submerged in the liquid, and then cover the pan with the lid. Let cook – boiling – for about
15-18 minutes, until the fish is cooked through.
To plate, place a bed of rice on the plate. Then, spoon a heaping portion of the veggies atop the rice, and then place the sea bass fillet on top of the veggies. Then, liberally ladle the sauce over everything. Garnish with fresh cilantro, chopped cashews, and green onions.
• Serve with hot na’an bread.
PS: the leftovers are amazing!

For more recipes visit www.BeautyBeyondBones.com

#recipe #salmon #fish #seafood #glutenfree #keto #specificcarbohydratediet #healthyfood #dinner #lowcarb