Low-Carb Gluten-Free Dijon-Garlic Tomatoes and Cucumbers makes a great summer side dish. It’s cool and refreshing, and the longer you marinate it, the better it tastes. It double easily if you’re having a large crowd for over for dinner.
If you’re looking for a great side dish to compliment my Glazed Corned Beef recipe, look no further. Red Cabbage with Bacon and Caraway is a great pairing for corned beef. You can serve it for a holiday party, a Super Bowl party, or any other large gathering. This cabbage has a sweet and sour taste that your guests will love. It will quickly become a family favorite.
This Low-Carb Gluten-Free Asian Cole Slaw recipe tastes amazing! It pairs well with almost any protein and is a snap to prepare. You can make it ahead of time and let it sit in the fridge until needed. It also makes a great party dish for barbecue season and beyond.
This Italian Seasoned Green Bean Low-Carb recipe is super easy. You can use bottled dressing which makes it much quicker to prepare. I prefer the Walden Farms Calorie-Free dressing, but if you are Paleo or Primal, you may choose to make your own. It pairs well with beef, chicken, fish, or lamb and reheats easily if you are bringing it to a gathering. If you don’t have fresh green beans, simply thaw out a bag or two of frozen beans and use those.
My Field of Greens Salad is one I save for fancier meals. It makes the perfect Low-Carb Gluten-Free salad for a formal meal or for a date night with your honey. Not only does it look elegant on the plate, but it is packed full of nutrients. I would suggest preparing this salad on individual plates rather than family style. Pour your favorite dressing into a pretty salad oil bottle or small pitcher and let everyone pour their own dressing.
Whenever I pan fry any type of red meat, I save the drippings in a jar in my fridge. That way, when the beef gravy craving hits, it only takes a few minutes to prepare and cook. You can also store extra Low-Carb gravy in the refrigerator for up to 2 weeks.
When I began removing all the processed foods from our pantry, I was very hesitant to let go of my Huy Fong Sriracha sauce. But as I read the ingredient label, I knew it had to go. So what’s a girl to do when her favorite condiment is no longer allowable? She begins experimenting and makes her own. Bear in mind that most sriracha is fermented. Because I don’t have the patience to wait, I created a version that does not require the fermentation process. This Low-Carb Gluten-Free sriracha sauce will last about 2 weeks in the fridge or much longer in the pantry if you can it. You can of course make a big old mess of wings and use it up immediately.
No matter the season, nothing beats a fresh salad. This Low-Carb Gluten-Free spinach salad with strawberries is perfect for any occasion. Whether you’re hosting a big crowd or just dinner for the family, this salad is not only refreshing, but it packs a big nutritional punch. You can easily prepare it ahead of time and even add your favorite protein to make a complete one bowl meal.
Raspberry Vinaigrette is one of my favorite Low-Carb Gluten-Free salad dressings. In the summer time, I use fresh berries compliments of my neighbor’s garden (shhhhh…don’t tell her). I am not willing to pay the price for fresh berries shipped in from who knows where in the winter, so I buy the frozen, organic raspberries from my local grocery store. This dressing is light and fresh and always puts a smile on my face.
Although I hesitate to call this a recipe, my Wilted Red Leaf Salad with Hot Bacon Dressing will likely become your favorite salad. It is one of the most flavorful salads I have ever made. It’s almost addicting!