Recipes

Eggplant Involtini with Pesto Filling Gluten-Free & Low-Carb Recipe by Tracey Rollison from CarbSmart Low-Carb & Gluten-Free Holiday Entertaining. Eggplant Involtini, often called “rollatini” in the U.S., are tasty little rolls of lusciousness. They possess the best of eggplant Parmegiana plus the cream layer of lasagne, all wrapped up into a bite-sized package! Okay, carryable at least, because the size really depends on how large of an eggplant you choose. They’re served as appetizers or a vegetable side, but can be a main course. They do very well any way you serve them. The first time I served these to my family, my son immediately claimed all of them. Including the ones on his sisters’ plates.

Flank Steak Pinwheels Gluten-Free Low-Carb Recipe By Misty Humphrey from CarbSmart Low-Carb & Gluten-Free Holiday Entertaining Cookbook. Impress your guests with this easy beef recipe! Paired with cauliflower and a green salad, they’ll gladly accept your next invitation. Don’t let anyone know about the crispy bits of goodness on the bottom of the pan, that’s the chef’s treat!

Lemon Beet Salad Gluten-Free Low-Carb Recipe by Misty Humphrey from CarbSmart Low-Carb & Gluten-Free Fall and Winter Entertaining. In the last few years, my love for beets has grown. While a bit higher in sugar, beets are particularly important for digestive health and provide the body with antioxidants, anti-inflammatory, and detoxification support. Prepared well, beets make a delicious addition to any meal.

From CarbSmart Low-Carb & Gluten-Free Fall and Winter Entertaining. Rich and creamy, this seafood bisque can be served as an appetizer, first course, or complete meal. No matter your choice, your guests will beg you for this warming recipe. Using canned crab or lobster allows this favorite to be served during any season but if you have access to fresh, that’s your optimum choice. Growing up near San Francisco, fresh crab is one of my favorites! This dish pairs well with a Sauvignon Blanc.

The Cranberry Walnut Brie low-carb appetizer recipe is not only a beautiful piece on the table but tastes just as luscious as it looks. Overflowing with color and crunch, this buttery recipe has a bit of a tang and pairs nicely with a nut-based cracker or something as simple as jicama, cucumber slices, or my favorite, a spoon.

Parke County Pumpkin-Cream Cheese Roll Gluten-Free & Low-Carb Recipe by Tracey Rollison. The first time I tasted these rolls, I was cycling with my newish-husband through the gorgeous orange and red hills at the Parke County Covered Bridge Festival of Parke County Indiana. Probably 10 minutes by car from the nearest hamlet, a woman set up a yard sale in front of her farmhouse and was allowing people to sample her pumpkin rolls. I saw people leaving with several rolls each, and her husband hustling back into their freezer as people requested them. They are so wonderful, and have become a tradition all over the Midwest! Of course, she wouldn’t give me her recipe, but she did give me a general idea of how to make them. I worked to recreate it, and now it’s on our holiday table. And at tailgate parties. And sometimes just because.

These decadent muffins are a cinch to make but be prepared to send each guest home with the recipe. Whether entertaining or looking for a gourmet grab and go meal, these muffins are also easy to freeze. FREE recipe from CarbSmart Low-Carb & Gluten-Free Fall and Winter Entertaining.

Free Bonus Recipe from CarbSmart Grain-Free, Sugar-Free Living Cookbook. Caitlin Weeks’ Low-Carb, Gluten-Free, Paleo, Vegetarian, Dairy-Free Option Red Velvet Cupcakes Recipe. In my mind, Red Velvet Cake is something from a cheap supermarket bakery, so I wanted to take it up a notch with this healthier version. I added many nutrient-dense ingredients to class up this cake.

Free Bonus Recipe from CarbSmart Grain-Free, Sugar-Free Living Cookbook. Caitlin Weeks’ Low-Carb, Gluten-Free, Paleo, Dairy-Free, Vegan, Nut-Free White Icing Recipe. Nothing tops off the perfect cupcake like a sinfully delicious icing! This one is not only scrumptious, but guilt free. Enjoy on my red velvet cupcakes or your favorite cake.

The number one rule of great steak is “Start with great meat.” What defines great meat? Is it grass‑fed, is it local, is it natural, is it grain finished? Yes. But, let your pocket‑book and monthly food budget answer that question. And even disregarding the 3 USDA meat grades: prime (prime‑aged), choice, and select, I maintain great meat (aka great steak) is available across all grades and in all budgets.

Easy. Peasy. We love this low carb horseradish sauce with all cuts of beef and lamb. It is terrific as a sauce and as a sandwich spread for leftovers using Fluffy Chix Cook Low Carb Focaccia bread. It’s especially great with grilled steak, prime rib, and Sunday roasts!

Maître d’ Hotel Butter, otherwise known as Compound Butter or Chef Butter, are all names for a blend of butter and herbs served with meats and seafood. Make ½‑1 pound at a time, then wrap in parchment paper logs and freeze in zip lock bags until you need it next! This low carb topping will go perfect with your low carb great steaks this summer.