Kohlrabi French Fries | Low Carb | Keto

Looking for a low carb alternative to french fries? Kohlrabi makes awesome fries, which can be baked or fried according to your liking. They don't taste like potatoes but dressed up with your favorite dip or sugar-free ketchup they make a perfect low calorie, low carbohydrate alternative to traditional potato french fries. You can season with a variety of seasonings, such as garlic, lemon pepper, garlic & herb, onion powder, paprika, curry, cumin, or chili powder.

They are quick and easy to make once you have them peeled and cut. They take about 10 minutes to fry or 30 minutes to bake in the oven. I fried in vegetable oil, drained, seasoned, and kept warm in the oven until ready to serve. You do need to eat these as soon as possible for two reasons, 1. They are delicious! 2. They do have moisture and will soften up as they sit.

I served with sugar-free ketchup. They would be great with ranch dressing, or a garlic mayonnaise dip. For a decadent dinner one night I made these fries and served with low carb fried fish & shrimp!

Kohlrabi French Fries | Low Carb | Keto

Kohlrabi Fries | Low Carb | Keto

Ingredients:

Raw kohlrabi

Olive oil

Salt and pepper

Optional seasonings )garlic, lemon pepper, garlic & herb, onion powder, paprika, curry, cumin, or chili powder)

Directions for Baking:

1. Peel and slice raw kohlrabi into fry-sized slices using a vegetable chopper or by hand:

• Lay each half cut-side down. Slice lengthwise into 1/4 to 1/2 inch thick slices.

• Stack about half of the slices and cut lengthwise into 1/4 to 1/2 inch thick fries. Repeat with the rest.

2. Spread out the strips in a single layer on a baking sheet.

3. Drizzle with olive oil, and season with salt and pepper (or other seeasonings) if desired.

4. Bake 20 to 30 minutes at 400 degrees until the kohlrabi softens slightly, but still has a light crunch.

Directions for Frying:

1. Peel and slice raw kohlrabi into fry-sized slices using a vegetable chopper or by hand:

• Lay each half cut-side down. Slice lengthwise into 1/4 to 1/2 inch thick slices.

• Stack about half of the slices and cut lengthwise into 1/4 to 1/2 inch thick fries. Repeat with the rest.

2. Heat 1 cup of vegetable in a deep pan over medium-high heat (you will need to adjust the amount of oil depending on the size of your pan). When the oil is hot, carefully drop the kohlrabi slices into the pan, being careful not to crowd them. Let the slices fry for 4-5 minutes per side – it may take a little less or more time depending on the size; watch carefully and turn the slices when once they start to turn golden.

3. Remove fries and drain well on paper towels.

4. Season with salt and pepper, or other seasonings.

These would be great cooked in an air fryer.

Enjoy!

"Super" Soup / A Vegetarian "Bone" Broth but Better! From Wallflower Kitchen

This vegetable broth has super powers! It's filled with amazing rich flavor, it's nutritious, great for overall health, and it's most powerful characteristic is that it is gut-healing and is a wonderful vegan / vegetarian alternative to a meat-based bone broth. This broth is great for any diet, let it be vegan, low carb, keto, clean eating, whole 30, Paleo, primal, etc.

The only way to describe the taste to me is a rich Miso soup. You can serve it up plain or add, sliced mushrooms, green onions, parsley, cut up veggies of any kind. It freezes well too.

I've posted the recipe below. If you want to learn about the soup visit here. My soup looks different than hers, it's probably due to what green leafy veggies that are used when making it. That's what's nice about this recipe .. you can use whatever veggies and flavors you like.

"Super" Soup / A Vegetarian "Bone" Broth but Better!

"Super" Soup / A Vegetarian "Bone" Broth but Better!

"Super" Soup / A Vegetarian "Bone" Broth but Better!

"Super" Soup / A Vegetarian "Bone" Broth but Better!

"Super" Soup

Ingredients:

12 cups / 2 3/4 litres filtered water

1 tbsp coconut oil or extra-virgin olive oil

1 red onion quartered (with skins)

1 garlic bulb smashed

1 chilli pepper roughly chopped (with seeds) - I used jalapeno

1 thumb-sized piece of ginger roughly chopped (with skin)

1 cup greens such as kale or spinach

3-4 cup mixed chopped vegetables and peelings I used carrot peelings, red cabbage, fresh mushrooms, leeks and celery

1/2 cup dried shiitake mushrooms

30 g dried wakame seaweed

1 tbsp peppercorns

2 tbsp ground turmeric

1 tbsp coconut aminos (see notes)

A bunch of fresh corriander or other herb of your choice (I used parsley)

(optional) 1/4 cup nutritional yeast flakes for extra flavor and vitamins

Directions:

1. Simply add everything to a large pot. Bring to a boil then simmer, with the lid on, for about an hour.

2. Once everything has been cooked down, strain the liquid into a large bowl.

Serve immediately with some fresh herbs, for decoration or cool for later. It also freezes well.

Chocolate Peanut Butter Ice Cream Bars | Keto | Low Carb | Gluten-Free

These Chocolate Peanut Butter Ice Cream Bars are heavenly. A creamy chocolate peanut butter ice cream dipped in a homemade magic shell makes for the perfect summer-time treat. All ingredients are low carb, keto, and gluten-free friendly. I used a natural peanut butter and sugar-free dark chocolate chips.

If you don't have popsicle molds on hand, don't fret, you can make these in paper cups and small juice glasses.

Chocolate Peanut Butter Ice Cream Bars | Keto | Low Carb | Gluten-Free

Chocolate Peanut Butter Ice Cream Bars | Keto | Low Carb | Gluten-Free

Chocolate Peanut Butter Ice Cream Bars | Keto | Low Carb | Gluten-Free

Chocolate Peanut Butter Ice Cream Bars

Ingredients:

Peanut Butter Ice Cream Bars:

3/4 cup heavy whipping cream

1/2 cup plus 2 tablespoons unsweetened almond milk

1 teaspoon vanilla extract

1/2 cup natural peanut butter

1/4 cup Swerve, confectioners' style

Popsicle Molds. I like these molds for ice cream bars

Chocolate Magic Shell:

1 cup good-quality sugar free chocolate chips, such as Lily's

2 tablespoons vegetable or coconut oil (in solid form)

Directions:

1. In a large bowl, beat heavy whipping cream until soft peaks form.

2. Add almond milk, vanilla, Swerve, and peanut butter, beat until well blended and stiff peaks form.

3. Spoon into popsicle molds (the number of ice cream bars depends on size of molds, I made 10 ice cream bars with these molds). Gently tap molds on counter to release any air bubbles. Place wooden popsicle sticks in the center of each. (Note: If you do not have popsicle molds you can use paper cups or small juice glasses).

4. Freeze for at least 4 hours. Remove ice cream bars from the molds. You may need to run the molds under warm water (being careful to not get the ice cream bars wet). Keep the bars in the freezer until you are ready to dip them.

5. Line a backing sheet with parchment or wax paper. Set aside.

6. Make Chocolate Magic Shell by adding the chocolate chips and vegetable (or coconut) oil to a bowl, and melting in the microwave. (I find using a deep bowl makes it easier for dipping.

7. Dip each ice cream bar into the chocolate shell. Place the dipped ice cream bars onto the baking sheet. Place the ice cream bars in the freezer.

Enjoy!

Nutrition Information:

Total Fat 9g, Total Carbohydrates 4.5g, Dietary Fiber 0.5g, Protein 3.4g, Total Net Carbs 4g