If you have been following my blog for any amount of time you know I love low carb recipes. Kyndra was one of my low carb friends. Following a low carb lifestyle helps keep me and my blood sugar levels under control and while some think low carb is unrealistic my friend Kyndra of the popular blog Peace Love and Low Carb shows us it can be done with her new cookbook: The Primal Low Carb Kitchen: Comfort Food Recipes for the Carb Conscious Cook.
I know this cookbook will be a great resource for those of us who usually follow a low carb lifestyle. Low carb doesn’t have to be seen as restrictive, Kyndra shows you just how. When you get your hands on The Primal Low Carb Kitchen you will learn how to recreate your favorite comfort foods like biscuits and gravy, pizza and even mac and cheese.
- 85+ Low Carb, Primal and Gluten Free Recipes
- Easy to find, whole food ingredients
- Beautiful photos for every recipe
- Nutritional facts for each recipe
- Simple swaps for your favorite snacks
- Tips on how to maximize your grocery budget
- Kitchen tips
Kyndra has graciously allowed us to publish a recipe (actually 2) straight out of The Primal Low Carb Kitchen. This rainbow vegetable noodle with tomato sauce is as pretty as it is delicious. Also, don’t forget to scroll all the way to the bottom to enter the giveaway!
Low Carb Pasta Recipe: RAINBOW VEGETABLE NOODLES
1 medium zucchini
1 medium summer squash
1 large carrot
1 small sweet potato
1 small red onion
1 red bell pepper
3 large cloves garlic
Preheat the oven to 400°F (205°C). Coat a rimmed baking sheet with the bacon fat.
Using a spiral slicer, spiral the zucchini, summer squash, carrot and sweet potato into noodlelike ribbons.
Using a mandoline, on the thinnest setting, slice the red onion, bell pepper and garlic.
Combine all the vegetables, sprinkle with sea salt and black pepper and toss to mix.
Spread the vegetable noodles in a thin layer across baking sheet. Bake for 20 minutes, tossing after 10 minutes.
PER SERVING: 124 Calories; 8g Fat (54.3% calories from fat); 2g Protein; 13g Carbohydrate; 3g Dietary Fiber; 10g Net Carb
TOMATO CREAM SAUCE
YIELD: 41/2 CUPS (1 KG) SAUCE; SERVING SIZE: 1/4 CUP (65 G)
1 (15 oz [425 g]) can organic stewed tomatoes
1 (15 oz [425 g]) can organic diced tomatoes
1 (6 oz [170 g]) can organic tomato paste
4 cloves garlic, thinly sliced
2 tbsp (6 g) fresh basil, chopped
1 tbsp (6 g) dried Italian seasoning
2 tsp (4 g) dried oregano
1 tsp sea salt
½ cup (120 ml) heavy cream (use raw, organic, pastured, if available)
1/2 cup (25 g) Parmesan cheese, grated (use raw, organic, pastured, if available)
Heat a large saucepan over medium heat. In the pan, combine the stewed tomatoes,
diced tomatoes, tomato paste, garlic, fresh basil, Italian seasoning, oregano, and sea salt.
Bring to a boil over medium heat and then lower the heat to low.
Add the heavy cream and Parmesan cheese. Mix in until all the ingredients are well
incorporated. Simmer for 10 to 15 minutes, stirring frequently.
Remove from the heat and, using an immersion blender, blend the sauce until it is
smooth. Alternatively, this can be done in an upright blender.
PER SERVING: 51 Calories; 3g Fat (50.5% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carb
Ready to buy The Primal Low Carb Kitchen?
Enter the Giveaway HERE:
Winner will receive:
Box of assorted Quest bars
2 bottles of Chosen Foods Avocado Oil
Thanks for playing!
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