recipes from Adrienne Asher
Love spinach-artichoke dip? Here is a version, baked in a pie crust, that makes a great supper when paired with a salad. This can be made into appetizers, too, baked in tiny individual tart pans, though the baking time will be less.
Spinach-Artichoke Tart
Makes 4 servings / 750 calories, 64g fat, 28g protein, 14g net carbs
NOTE: Use a … Read more
Un-potato salad works for people on low carb diets as well as those simply wanting a new lunch salad. This one is full of zippy flavors, due to the smoked mustard and bacon. Either small bits of red onion or green onion will work, and the addition of a few spoonfuls of sour cream really kicks up the richness. Who … Read more
I lived in Taos, New Mexico for nearly a decade and various versions of this recipe were in heavy rotation, usually made with venison. It’s a warming, spicy, perfect chili for cold weather and will fill your home with savory scents.
New Mexico-Style Beef Chili
Yield: 6 servings = 530 calories, 10 net carbs
3/4 pound poblano peppers
2 teaspoons … Read more
Mashed cauliflower is a great replacement for mashed potatoes on low-carb diets, but it’s absolutely delicious regardless of one’s diet. Note: there’s a vegan version, here.
Rich Mashed Cauliflower
Yield: 2 servings // 218 calories, 15g fat, 12g protein, 6g net carbs
12 ounces Purely Frozen Organic riced cauliflower
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons … Read more
This creamy, chocolatey treat’s origin is elusive and claimed by many as their own, but what we do know that Nanaimo Bars originated in Nanaimo, British Columbia. If you’re interested in the facts and fables of this slice of heaven, you can read all the conjecture over at Wikipedia.
They make great Christmas gifts, and making a double batch is … Read more
It’s summer, or nearly so, and the Friday of a long three-day weekend. For us, that means grilling, and since we’re currently eating low-carb, I put on my mad scientist hat to create a teriyaki sauce that tasted sweet without using sugar.
Enter stevia.
After playing around with quantities and plenty of taste tests, here’s the result…and it’s delicious.
