Low or No Carb Dinners

A delicious satisfying quick no carb chicken stir fry!
Ing:
2 to 3 tbsp of olive oil
11/2 to 2 cups chicken cut in cubes and sliced
1 tbsp of fresh ginger and garlic puree
salt to taste
pepper to taste
Stir Frying:
1/2 yellow bell pepper sliced thin
1/2 red bell peppers sliced thin
1 cup pea pods
1/2 cup celery diagonally sliced
1 large carrot diagonally sliced
1 cup baby asparagus cut in 2 inches
1/2 cup sliced mushrooms
1/2 cup spring onions chopped
sprinkle of red crushed peppers (one we use on pizzas)
sauce ing:
2 tbsp oyster sauce
1/3 cup orange juice
1 to 2 tbsp soy sauce
1 tbsp sweet chilli sauce
1 tsp cornstarch
Method:
In a wok heat up 1 tbsp of olive oil and make sure it get’s hot, in the mean time marinate the chicken with garlic and ginger, salt and black pepper. In the hot oil add the chicken and stir fry until the chicken is completely cooked through making sure not to over cook your chicken. Prepare your veggies and keep them ready, once the chicken is cooked put it in a separate plate, in the same wok add more oil and make sure the oil is hot, add all the veggies except of the spring onions and stir fry on high for about 3 minutes, making sure it is still crunchy and not limp from over cooking. While you are stir frying the veggies assemble the sauce. Once the vegetables are ready add the chicken and make a well in the center and pour the sauce in the middle keep it on high and mix well, once the sauce thickens up put it in a nice serving platter.
Can be enjoyed with rice, pasta, quinoa or for a no carb diet eat it just the way it is!
Enjoy!

An amazing delicious piece of ahi tuna steak with an asian flare topped with a mix of peapods and matchstick carrots!
Ing:
Marinate 3 pieces of ahi tuna in
1 tbsp fresh ginger and garlic puree
salt to taste
lemon pepper to taste
pepper
olive oil to stir fry the ahi tuna and the veggies
For the veggies
2 cups of peapods
11/2 cups of carrots
For the dipping sauce
4 tbsp of soy sauce
1 tbsp black vinegar
1 tbsp tamarind concentrate
5 tbsp sweet chilli sauce
1/2 tsp habanero chutney
for garnish
black and white sesame seeds
1/2 lime juiced
Method:
First marinate the ahi tuna with the ginger, garlic, salt, lemon pepper and black pepper, make sure and marinate both sides of the tuna.
In a hot pan add the olive oil in it and wait till it heats up well, mix all the sauces together and keep it on the side, place the tuna fish in the hot pan and grill both sides so they have nice grill marks on it, if you like it rare remove from pan if you want it well done then cover it with a lid and let it cook covered for about 3 to 4 min until you don’t see any pink in it. Once the tuna fish is done place it on the side to rest. Next in the same pan stir fry the peapods, and the carrots separately making sure to season it with lemon pepper, salt, and black pepper till they are nice and crispy. Place the tuna fish on a nice platter and add the veggies on it and garnish with the sauce we made, this sauce should be used as a dipping sauce. Garnish with black and white sesame seeds and splash it with some lime juice…
Enjoy!

A delicious and crunchy salad with just the right amount of kick to fill your tummy without the carbs… Great for lunch, dinner or late night craving…
Ing:
Dressing Ing:
1/3 cup vinegar
1/2 fresh lime juiced
2 tbsp olive oil
4 tsp of honey
Enough sriracha sauce for the kick
1 tsp black sesame seeds
Ing for salad:
shredded cooked chicken
1 cup shredded carrots
11/2 cups coleslaw mix
2 stalks of celery chopped
1/2 cup spring onions chopped
1/2 cup turnip chopped
11/2 cup chopped spinach
1/2 cup cilantro chopped
1/4 cup fresh mint chopped
Method:
Prepare all the vegetables and keep it aside, also prepare the dressing and keep it aside, make sure you do a taste test so you are satisfied with the taste next start assembling all the ingredients in a large bowl. Start with the carrots, coleslaw, celery, turnip, spring onions, spinach, cilantro and the mint, toss it well lastly add the chicken and remix it. Only add the dressing just before serving it…

A delicious satisfying quick no carb chicken stir fry!
Ing:
2 to 3 tbsp of olive oil
11/2 to 2 cups chicken cut in cubes and sliced
1 tbsp of fresh ginger and garlic puree
salt to taste
pepper to taste
Stir Frying:
1/2 yellow bell pepper sliced thin
1/2 red bell peppers sliced thin
1 cup pea pods
1/2 cup celery diagonally sliced
1 large carrot diagonally sliced
1 cup baby asparagus cut in 2 inches
1/2 cup sliced mushrooms
1/2 cup spring onions chopped
sprinkle of red crushed peppers (one we use on pizzas)
sauce ing:
2 tbsp oyster sauce
1/3 cup orange juice
1 to 2 tbsp soy sauce
1 tbsp sweet chilli sauce
1 tsp cornstarch
Method:
In a wok heat up 1 tbsp of olive oil and make sure it get’s hot, in the mean time marinate the chicken with garlic and ginger, salt and black pepper. In the hot oil add the chicken and stir fry until the chicken is completely cooked through making sure not to over cook your chicken. Prepare your veggies and keep them ready, once the chicken is cooked put it in a separate plate, in the same wok add more oil and make sure the oil is hot, add all the veggies except of the spring onions and stir fry on high for about 3 minutes, making sure it is still crunchy and not limp from over cooking. While you are stir frying the veggies assemble the sauce. Once the vegetables are ready add the chicken and make a well in the center and pour the sauce in the middle keep it on high and mix well, once the sauce thickens up put it in a nice serving platter.
Can be enjoyed with rice, pasta, quinoa or for a no carb diet eat it just the way it is!
Enjoy!

A great delicious no carb and guilt stir fry with crispy vegetables and soft juicy strips of meat!
Ing:
1 tbsp fresh ginger and garlic
5 tbsp soy sauce
1/2 tsp thick soy sauce
2 tbsp packed brown sugar
1 tbsp green chutney
1 tsp habanero chutney
1/2 tsp black pepper
1 to 2 pounds of steak cut in thin strips, marinate this in
1 tbsp ginger and garlic
1 small onion sliced thin
2 staks of celery thinly sliced
1/2 red pepper sliced thinly
1/2 yellow pepper sliced thinly
12 green pepper sliced thinly
11/2 cups of matchstick carrots

green chutney

habanero and bell pepper chutney

Method:
In a wok add the 2 tbsp of olive oil once warm add the beef strips and keep cooking until all the water has evaporated, next add the soy sauce, green chutney, habanero chutney, brown sugar, dark thick soy sauce, and a little water, at this time do a taste test and make sure that you like the taste of the meat. Move the meat on the sides of the wok and add 1 tbsp olive oil, then add the onions, celery and all the bell peppers as well as matchstick carrots, stir well making sure you combine all the ingredients really well. This can be served with rice or pasta or eaten just the way it is for a carb free guilt free stir fry!
Enjoy

This is sister’s Sameera and Sepeedeh’s recipe
I made some changes in the recipe on the video!
8 Servings
Ingredients:
2 lb of the ground lamb or beef (my mom says it would be best if you have a mix of both types of meat)
2 onions grated and strained (mom says its really important to make sure there is no onion juice. Squeeze all the juice as much as possible before adding)
1 large egg (beaten)
5 medium tomatoes to be used for later when grilling or baking
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper tablespoon (optional)
1/2 teaspoon garlic powder (optional, mom adds it in sometimes. Also if you wanna add fresh garlic, ground 2 cloves into meat mixture.)
Directions:
Mix meat, onions, egg, salt and pepper(s) wellz Make sure to massage it throughly. Leave in the refrigerator overnight (or for several hours but its best to leave it for longer).
Press the meat around long, thick metal skewers. This is the difficult part. Make sure not to put too much meat on each skewer. It’s taken lots of practice for my mom to perfect how much meat to put on each one. Make sure the skewers are thick as well. If they’re too thin, the meat won’t hold. Thread whole tomatoes on another skewer. Barbeque each side for about five minutes, turning frequently. If skewers are not available or barbequing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven.
Serve with hot Saffron rice or on middle-eastern bread. If serving with rice, add a little sumac on top.
This dish goes really well with the rice dish, so make sure you check out this link!

A very healthy, creative and tasty stuffed chicken that not only tastes delicious but is worth eating and not having a reason to feel guilty about!
Preheat oven at 400 degrees
Bake for 25 to 30 minutes
Ing:
Red chutney
1 tbsp cayenne pepper
4 tbsp paprika
1 tbsp cajun seasoning
salt to taste
2 lemons juiced
1 tsp dried parsley flakes
1/4 cup water
2 very large chicken breast cleaned and marinated in ginger, garlic, salt and black pepper
For the stuffing
1 cup baby spinach
1/2 onion chopped in very tiny pieces
1/2 green bell pepper chopped in very tiny pieces
1/2 red bell pepper chopped in very tiny pieces
1/2 yellow or orange bell pepper chopped in very tiny pieces
Saran wrap
Method:
First prepare the chicken and keep aside, next prepare the red chutney and set aside, also prepare the vegetables and set aside.
Lay your saran wrap on a working surface and beat it with something a little heavy so it is nice and thin, try and get it to be a square shape, next layer a thin layer of chutney on the chicken and flatten it out using another spoon, making sure you don’t cross contaminate the spoon. Layer the spinach on the chicken all over the chicken and then sprinkle it with the veggies lastly sprinkle some lemon juice on it and make a tight roll, lay the layer side down on a baking tray, sprayed with olive oil and put it in a preheated oven at 400 degrees for 20 to 25 minutes. Sprinkle the chicken with some cajun seasoning and some dried parsley if you like!
Makes about 12 pieces, depending on how big the piece of chicken is
For the potatoes
Boil about 4 large potatoes cut in cubes, in a pan add 1 tbsp olive oil and let it heat then add the potatoes, onions, red bell pepper, green bell pepper, and yellow bell pepper, salt, lemon pepper and pepper.
I do not have measurements for the veggies because it really depends how much you want to put in it…. lastly add some of the chicken juices in the potatoes and serve with the chicken.
Enjoy!

A carb free healthy and super delicious pan fried fish, that tastes really great and very easy to put together
Ing:
4 pieces cod
1 tsp ginger and garlic
2 tbsp of olive oil
1/2 tsp cajun seasoning
1/2 tsp paprika
1/2 tsp lemon pepper
1/2 lemon juiced
1 to 11/2 tbsp tandoori masala
Method:
In a small bowl add about 1 tsp olive oil, 1 tsp ginger and garlic, you can lessen it per your liking, then add lemon pepper, paprika, cajun seasoning, tandoori masala, and some water to make a thick paste, to this add the lemon juice and stir making sure you have a good thick paste, next mix this paste with the fish. Heat the frying pan with olive oil and when nice and hot place the cod in the pan, make sure and not touch the fish until you see some flakes on the bottom then turn it over very gently until the other side gets flakey. Once the fish is flakey and does not look translucent remove immediately, so the fish is nice and tender and still retains the moisture, over cooking the fish will result in a very dry and chewy fish. Once the fish is done, if you have some spices stuck on the bottom then add about 2 tbsp of water and mix well scraping the pan, add this on the fish or serve separately as a sauce. This wonderful tasty fish can be served with pan fried potatoes or a totally carb free meal it can also be served with a salad…
Enjoy!