Who says healthier cooking cannot have as much flavor or satisfaction? With these recipes, you will not be missing any flavor, nor will you be left feeling less full or satisfied. These recipes were all modified from higher carb versions to healthier/lower carb recipes and while the flavor profiles are not changed, your mind may certainly be changed about healthier cooking.
First up is Curry-Grilled Fish Sandwiches with Slaw and Chili Crisp Mayo. By pan-roasting in olive oil vs. breading and deep-frying in canola oil, you will definitely lower the carbs but not the flavor.
I made the curry sauce by combining:
3 tablespoons extra virgin olive oil
2 tablespoons red curry paste
1 teaspoon grated garlic
1 teaspoon grated ginger
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon kosher salt
You can use any white fish but I used cod which I cut into equal size pieces and sprinkled with salt and lemon juice. (The juice keeps the fish firmer so that it does not fall apart while cooking, and it also adds more flavor.) I then poured the sauce over the fish and made sure each piece was fully coated. I let them sit while I made the slaw.
For the slaw, I combined: 1 bag of slaw mix (whatever variety you prefer) with 1 cup cilantro leaves. For the dressing, I combined:
1 teaspoon crushed cumin seeds
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon black pepper
I whisked all of the ingredients, poured over the slaw, tossed, and let sit while I finished the fish.
In a large, cast iron skillet over medium heat, I heated 1 tablespoon extra virgin olive oil and then added the cod. I cooked for 3-5 minutes, gently flipped, and cooked for 3-5 minutes on the other side.
Once the fish was cooked, I toasted the buns in the same skillet until golden brown.
Right before assembling, I combined 1/2 cup mayonnaise with a tablespoon of chili crisp.
I added a generous slathering of the mayo to each bun (top and bottom)..
...followed by the cod...
...and finally, a heaping mound of slaw.
Beautiful and full of flavor! You can also leave out the buns for even less carbs.
Another low-carb, high-flavor hit - Pizzadillas! Start by sautéing 3 thinly sliced garlic cloves in a tablespoon of extra virgin olive oil for just 1-2 minutes, and then remove to a small bowl so that it does not brown or burn.
Take a low-carb tortilla such as Mission Carb Balance and lay in the same skillet that you used to cook the garlic. Top with pizza sauce and some of the sliced garlic.
Next, add a layer of shredded mozzarella and top with pepperoni and a second tortilla. Carefully flip and cook for several minutes on the other side. (If you do not have a big enough spatula to flip it, cover the skillet with a large plate, carefully invert the skillet onto the plate, and slide the pizzadilla back into the skillet.)
Add another layer of sauce, cheese, and pepperoni on top and cook under a preheated broiler for 2 minutes until cheese melts and pepperoni crisps. Cut into wedges and you are ready to go!
I also made a second variety by substituting the pepperoni and pizza sauce with pesto, mozzarella, and Parmesan cheese. Equally delicious!
And for a low-carb breakfast, check out these incredible Frico Chorizo Smash Tacos. "Frico" basically just means to pan-fry cheese until it melts and becomes crispy. More on that in a bit.
Before making the tacos, I made a chimichurri topping by combining:
1/2 cup chopped cilantro
1/2 cup chopped scallions
1/4 cup extra virgin olive oil
1/4 cup white balsamic vinegar (or white wine vinegar)
1 heaping tablespoon grated cotija
Zest of 1 lime
Salt and pepper
The first step is to separate 16 ounces of ground chorizo into 8 equal portions, and then using your clean fingers, evenly spread each portion onto one side of a small, 6-inch tortilla. (Using the same Mission Carb Balance tortillas will keep the carbs much lower!)
For a little extra spice, I finely diced one jalapeño and evenly scattered it over the chorizo. I removed the seeds and membranes because the chorizo already has heat.
I preheated a griddle to 350 degrees and placed the tortillas, chorizo side down. I pressed down with the back of a spatula to fully smash them and cooked for 2-3 minutes before flipping and cooking 2-3 minutes on the other side.
I removed them to sheet pans while I worked on the frico portion.
I added 1/4 cup shredded cheddar in mounds and let them start to melt.
I made a slight well in the center and cracked an egg onto each mound of cheese, cooking until the whites were set and the yolks still runny.
I laid each egg frico on top of a chorizo tortilla and sprinkled with salt.
To finish, I topped each taco with a spoonful of the chimichurri topping, a sprinkling of cotija, hot sauce, and a few lime wedges. You will not believe how much flavor goes along with such few carbs!
Still think low carb equals less flavor? Do yourself a favor and try any or all of these recipes and we'll chat again later.
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