Lemon herb tahini dressing - keto, paleo, Whole30

• 

There's a Mediterranean make-your-own-bowl place near my office that makes this incredibly good lemon herb tahini salad dressing I can't get enough of. Here's my homemade version. It's a lot greener than the original, which I suspect is because I use fresh herbs and they use dried.

Lemon Herb Tahini Dressing is the perfect condiment for anyone eating keto, Paleo or Whole30. I like it spooned over roast chicken, fish, shrimp, steak, and lamb chops (OH MY GOD IT IS SO GOOD ON LAMB). It thickens as it sits in the refrigerator, so you can use it as a dip for veggies or chips. It's also excellent on zucchini, cauliflower, potatoes, and scrambled eggs.

Basically, everything.

All you need is a blender and a few simple, fresh ingredients. It's ready in less than five minutes and keeps for about 10 days in the refrigerator. It's one of my staples now. You're going to love it!

Yield: 12Author: Erika Kerekes

Lemon Herb Tahini Dressing

Lemon Herb Tahini Dressing takes five minutes to make and is the perfect sauce for chicken, fish, shrimp, steak, lamb, zucchini, cauliflower, eggs and more. Fresh herbs and lemon give it a bright color and zingy flavor.

ingredients:

• 2 lemons
• 1 clove garlic
• 4 cups fresh green herbs (any combination of parsley, cilantro, dill, mint, chives, basil)
• 1 cup tahini
• 1/2 cup olive oil
• Salt and pepper
• Water (to achieve correct consistency)

instructions:

1. Zest the lemons.  Cut the pith off the outside and discard. Cut the lemons in half crosswise and discard the seeds. You will be using the whole lemon fruit, not just the juice.
2. Wash the herbs (no need to dry them).
3. Put the lemon zest, lemon flesh, herbs, tahini and olive oil into the blender. Blend until smooth.
4. Add water until the dressing has the consistency of heavy cream.
5. Add salt and pepper to taste.
6. Store in an airtight jar or container in the refrigerator. Keeps up to 10 days.

Created using The Recipes Generator

Grain-free apple cinnamon muffins with pecans {paleo, gluten free, dairy free}

• 

Disclosure: This is NOT a sponsored post and I didn't get anything for free. I paid for the product mentioned below with my own hard-earned money and am mentioning it because I really like it and love supporting my fellow food entrepreneurs.

I love to bake. Because I now follow a low-carb diet to control my type 2 diabetes, I mostly bake for other people. But my family has gotten so used to keto, sugar-free, low carb meals that they actually prefer baked goods made without grains and with much less sugar. These Paleo Apple Cinnamon Muffins are full of shredded apples and nuts and contain a little bit of coconut sugar, so they're perfect for those of us who prefer less sugar in our lives.

Recently I discovered Birch Benders Paleo Pancake & Waffle Mix, which I adore. The primary ingredients are cassava starch, coconut flour and almond flour. It's not completely low carb, but it's much lower than similar baking mixes made with wheat. This mix makes an excellent base for muffins. I've also used it for savory pancakes and savory waffles.

Because of my diabetes, these Paleo Apple Cinnamon Muffins are a "once in a while" treat in my own diet. But I'm happy to feed them to my family anytime!

print recipe

Paleo Apple Cinnamon Muffins

by Erika Kerekes December-10-2017

Healthy grain-free muffins that aren't too sweet. Paleo, gluten free, dairy free, low in sugar.

Ingredients

• 1 large or 2 medium apples, peeled
• 2 eggs
• 1/3 cup avocado oil
• 1/3 cup coconut sugar
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon ground cinnamon
• 1 1/4 cups Birch Benders Paleo Pancake & Waffle Mix
• 1/2 cup chopped pecans
• 12 whole pecans, for decoration

Instructions

Heat the oven to 375 degrees. Spray a 12-cup muffin tin with nonstick baking spray.Using a hand-held cheese grater, shred the apple into a medium-sized mixing bowl. Add the eggs, oil, coconut sugar, almond milk and cinnamon. Whisk together until well combined.Add the Birch Benders Paleo Pancake & Waffle mix and chopped pecans. With a large spoon, mix gently until all ingredients are combined. Let the batter stand about 5 minutes.Scoop the batter into the muffin tin, dividing evenly among the 12 muffin cups. Lay one whole pecan on top of each muffin.Bake 20 minutes, or until the edges are brown and the muffins are cooked through. Let cool in the muffin tin 3 minutes, then use an offset spatula or knife to remove the muffins to a rack for cooling. Eat and enjoy.

Details

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 12 muffins

Almond cheddar tea biscuits {keto, low carb}

• 

Disclosure: I received this particular block of cheese from Cabot as a gift, although I also buy quite a lot of it on my own dime.

I've been cutting back on grains lately, but that hasn't stopped me from craving cookies and crackers.

And then I made a miraculous discovery.

Replace the all-purpose flour in my Parmesan Smoked Paprika Crackers with almond flour or almond meal and you end up with low carb cheese crackers (or cheese "cookies," as I prefer to call them) that are even more delicious than the originals.

These Almond Cheddar Tea Biscuits are also keto, low carb, gluten-free, grain-free, and the perfect snack for people following a LCHF (low carbohydrate, high fat) way of eating.

Here's the basic recipe. I used Seriously Sharp Cheddar from Cabot Creamery, one of my favorites, but you can use any shredded hard cheese - Parmesan, Gouda, Jarlsberg, or any strong cheddar cheese. Feel free to add herbs or spices to suit your taste.

print recipe

Almond Cheddar Tea Biscuits {Keto, Low Carb}

by Erika Kerekes September-14-2015

Crisp, crumbly and extra cheesy, these easy cheese crackers contain three ingredients and bake for just 15 minutes. A perfect snack for those eating grain-free, gluten-free, low carb or keto.

Ingredients

• 4 Tablespoons butter, softened
• 1 cup almond flour or almond meal
• 1 cup sharp cheddar cheese, shredded (substitute any shredded hard cheese)

Instructions

Heat the oven to 350 degrees F. Blend all ingredients together in a bowl with a wooden spoon or hand mixer, or use a stand mixer with the paddle attachment. Mix (aggressively if you're doing it  by hand) until a smooth dough forms.Roll 1-inch balls of dough between your palms and place on two lightly greased or parchment-lined baking sheets, leaving about 2 inches between each dough ball. Flatten the balls slightly with your fingers. Bake 15 minutes, or until the edges of the crackers start to brown. Cool 5 minutes on the baking sheet, then remove the crackers to a rack to finish cooling.

Details

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Yield: about 24 crackers

Strawberries stuffed with goat cheese

• 

Have you ever stuffed strawberries with creamy fresh goat cheese? Wait until you see how easy this low-carb appetizer is. It's perfect for summer entertaining, whether you're hosting a backyard barbecue or throwing an elegant dinner party. If you have any guests who are following a low-carb diet or are gluten free or vegetarian, they will really appreciate this simple snack.

This hors d'oeuvre shows off the savory side of strawberries and brings out their natural acidity. I love the combination of sweet, fragrant strawberries and creamy cheese flecked with minced rosemary and lemon zest. All you need are five ingredients, a paring knife, and some practice with a piping bag.

I made a batch of these stuffed strawberries for the June meeting of Food Bloggers Los Angeles, our local blogging network. They were good, but then I had a flash of inspiration and sprinkled them with a tiny bit of salt. Sounds weird? It totally worked. Don't skip the sprinkle.

Note: You may have extra filling. It's delicious spread on toast, or you can use it to fill hollowed-out cucumber cups, cherry tomatoes, roasted mushrooms, or grilled zucchini boats.

print recipe

Strawberries stuffed with goat cheese

by Erika Kerekes June-26-2016

Ripe strawberries stuffed with a combination of fresh goat cheese and cream cheese flecked with rosemary and lemon zest. A wonderful summer appetizer that's low-carb, gluten free, vegetarian and grain-free.

Ingredients

• 2 pints fresh strawberries (about 2 dozen)
• 4 ounces fresh goat cheese (chevre)
• 4 ounces cream cheese
• 1 lemon, zest only
• 2 Tablespoons fresh rosemary leaves, plus more for garnish if desired
• Sea salt
• Freshly ground pepper
• Equipment: food processor, piping bag with decorative tip

Instructions

Wash the strawberries. With a small paring knife, remove the hull (leaves). Cut a small circle into the top of each berry to make a small cavity. Place the berries upside-down on a paper towel to dry while you make the filling.Put the goat cheese, cream cheese, lemon zest and rosemary into the bowl of the food processor. Add a pinch of salt and a generous grind of pepper. Blend until smooth. Transfer the cheese mixture to the piping bag.Carefully fill each strawberry with goat cheese, creating a decorative swirl on top. Sprinkle with a tiny bit of additional salt. Garnish with the additional rosemary springs. Serve immediately.

Details

Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Yield: 12 servings

Meyer lemon chicken thighs

• 

Meyer lemon chicken thighs. This is one of the easiest chicken dishes I have ever made, and I love it beyond all others.

It uses four ingredients, and that's counting salt and pepper. 

It's made in one pan (a heavy, ovenproof skillet).

It's fancy enough for company. 

It's paleo, gluten-free, grain-free, dairy-free, whole 30, low-carb, and probably ticks a few more boxes as well.

Oh. And it's delicious.

If you can't get your hands on Meyer lemons, any old lemon will do. I like Meyer lemons because they have an almost floral aroma and are less acidic than standard lemons. Also because they grow in my backyard. But seriously, use whatever lemons you have.

Ready? Time to cook.

print recipe

Meyer Lemon Chicken Thighs

by Erika Kerekes May-6-2016

A simple, delicious, stunningly beautiful chicken dish you will serve again and again. You need four ingredients, one hour, and a hearty appetite.

Ingredients

• 1 Meyer lemon (or regular lemon)
• 4 large chicken thighs, bone in and skin on
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Instructions

Heat the oven to 350 degrees F.Using a sharp knife, slice the lemon into very thin rounds. Set aside. Sprinkle both sides of the chicken thighs with the salt and pepper.Heat a large, heavy, ovenproof skillet over medium-high heat. Lay the chicken thighs in the skillet, skin side down. Cook without moving for about 6 minutes, until some of the fat has rendered and the skin is golden brown and crisp.Turn over the chicken thighs so the skin side is up. Lay a thin lemon slice on top of each chicken thigh. Tuck the remaining lemon pieces into the skillet, around the chicken pieces. Put the skillet into the oven. Roast about 45 minutes, until the chicken is cooked through. If the lemon slices haven't started to caramelize (turn brown around the edges), turn on the broiler for no more than 1-2 minutes, watching the chicken carefully so it doesn't burn.Remove from the oven and serve immediately.

Details

Prep time: 5 mins Cook time: 55 mins Total time: 1 hour Yield: 4 servings

Best low-carb products at Natural Products Expo West 2016

• 

Visiting with Nikki Frezza of Nikki's Coconut Butter

Disclosure: I tried all the products listed below at the Natural Products Expo West trade show. Some of the companies below also sent me home with small free samples.

Last month I walked the exhibition halls at Natural Products Expo West, the largest trade show for health-conscious food and beauty products. I was specifically looking for low-sugar and low-carb foods to fit in with my new eating habits. Here are my favorites, in no particular order:

1. Lily's Sweets stevia-sweetened chocolate. I have tried just about every non-sugar-sweetened chocolate on the market, and Lily's is my favorite without question. It's smooth and creamy, melts evenly, and there's absolutely no bitter aftertaste, which you can sometimes get with stevia. The Lily's team gave me some samples at the show (the Blood Orange flavor is fantastic), but I can assure you that I spend plenty of my own money on Lily's chocolate bars every week. Look for the small snack-size bars at Whole Foods.

2. Nikki's Cashew Cookie Coconut Butter. Nikki and I belong to a small group of women food entrepreneurs on Facebook and have been sharing our journey building our companies for several years. She has taught me so much about branding, balancing health and work and aspirations, and overcoming manufacturing challenges. This was the first time we actually got to meet in person and I could have hugged her for an hour. I love all of Nikki's flavored coconut butters (they're like peanut butter but made of coconut), but her brand-new Cashew Cookie Butter is the first with no added sugar, which means it fits perfectly into my current eating habits. It's smooth, rich and absolutely delicious.

3. Ginger's Healthy Habits Veggie Trail Mix. One of the things I've missed most since reducing the carbohydrates in my diet is the salty crunchy category. I love chips! These veggie trail mixes totally hit the spot. I loved the Garlic/Herb and Pepperoni Pizza flavors. With zucchini, kale, tomatoes, olives, nuts and seeds, these two flavors really felt like a decadent savory snack. All thumbs up.

4. Terra celery root chips. Terra makes chips out of several exotic root vegetables, and these celery root chips are so new they're not even on the Terra website as I'm writing. They're not zero-carb, but they're lower than potato or sweet potato chips, and they had a very interesting flavor. Look for them in stores soon.

5. Mikey's Muffins. These Paleo English muffins made from almond and coconut flours come in three flavors (Original, Toasted Onion, and Cinnamon Raisin) and definitely satisfy my bread cravings. Like all English muffins, they're best toasted to golden brown.

6. Mr. Cheese O's cheese snacks. Made of real cheese and available in Original, Cheddar, Tuscan Herb, Sweet Chili, Zesty BBQ and French Onion flavors, these little rings offered all the crunch of a typical junk food cheese puff with very few carbs and truly delicious taste.

7. La Onda Almond Dip. I wish I'd gotten more information about these products because their website is lacking. But they were delicious, like hummus but made from almonds. I'll update this if I find out more.

8. Siete Foods grain-free tortillas. I have cut just about all grains out of my diet, but I still need a bread-like vehicle, especially in the morning. These almond flour and cassava-coconut tortillas were very good. I liked the slight chewiness and can see wrapping up a veggie omelette in these for breakfast on the go. They're definitely at their best when they're warmed.

9. Wild Zora Original Meat and Veggie Bars. There were bars galore at the Expo, but it was extremely hard to find bars without a lot of sugar or carbs. (Even the ones that were sweetened only with fruit had enough fruit to make each bar high in total sugar.) The Wild Zora bars are made with beef, lamb and turkey mixed with fruits, vegetables and spices. I know it sounds weird, but I thought these were delicious. My favorite: the Mediterranean Lamb Bars with Spinach and Turmeric, although the other flavors are also excellent.