Dear Tim Ferriss,
These recipes are for you. Slow carb, low carb motherfccker.
This post was inspired from my chit chat in the comment section with Claudia. Almost all of our recipes are “carbed the fuck up” (that phrase makes my eyez bleed). So to make something that LCHF folks can enjoy I threw together this recipe compilation. And more LCHF recipes to come in the future.
Keto, did anyone say keto? I’m pretty sure these recipes fit a ketogenic lifestyle.
Claudia’s story is super epic: “I ate a low-fat (no more than 10%), moderate-protein (15-20%), high-carb (70% plus) diet and gained more and more weight. I ended up getting type 2 diabetes. Even though I followed all the guidelines typically suggested to diabetics, I ended up having to take stronger and stronger medication to control my blood sugar levels. I restrict my carbs to no more than 10% and get most of my calories from fat. I was able to go off my diabetes medication from the very first day — no joke, it was a freaking miracle. I have also lost weight.”
Vegan Cream Cheese Stuffed Mushrooms
Easy & Lazy. You could put yourself out by making some homemade hippie version of vegan cream cheese. I like daiya to do the work for me. The sun dried tomatoes that I used were not rock hard. They were easy to chop up. Maybe soak your sun dried tomatoes if yours are dry as fuck.
1 lb small mushrooms, 1/2 container vegan cream cheese (I used daiya), 1 oz sun dried tomatoes, salt (you could made homemade vegan cream cheese with cashews, lemon juice, salt and water)
- Remove stems from mushrooms. Sprinkle with salt. Bake for 20 minutes at 375 degrees. You don’t want these too mushy or too raw. Just cooked long enough to soften.
- Remove from oven and pour out any water that collected inside the mushrooms. Dry the mushrooms inside and out. Let mushrooms cool.
- Mix 1/2 container of vegan cream cheese with 1 oz chopped sun dried tomatoes. Stuff filling in the mushrooms. ENJOY
Vegan Thai Curry
This recipe is insane. I’ve made this in the past with rice noodles but found this epic with just veggies. I think this is creamy and cheesy but I don’t know if anyone else would say the same.
1 can coconut milk (I used Trader Joe’s coconut cream can), 5 ts red curry paste (tiny jar shown in the video below), a little less than 1/2 ts turmeric powder, 1 TB oil, 1/4 red bell pepper, yellow squash, bean sprouts, lime, salt, cilantro
- Cube squash up and mix with 1 TB oil. Slice red bell pepper and coat in left over oil. Sprinkle with salt and bake at 375 for 30 minutes or until bell peppers start to brown on the tips.
- Heat can of coconut milk up with 5 ts red curry paste. Mix in turmeric powder.
- Once veggies are done baking pour curry sauce in the bowl and place squash in the middle. Top squash with bean sprouts and roasted bell pepper. Squeeze lime on top and garnish with cilantro. ENJOY
Vegan Lettuce Wraps
I found Beyond Meat Beastly Sliders at the fancy food store. Expensive as fuck but low carb, soy free and decent protein! You could make homemade patties with mushrooms and nuts. I should make a LCHF vegan burger recipe soon. Vegan cream cheese can be made with all hippie ingredients if you want something unprocessed. Cashews, lime, salt and water should get you there.
veggie burgers, 1 oz vegan cream cheese, 1/4 avocado, red bell pepper, shredded lettuce and 1 collard green leaf
- Cook vegan burger patties
- Remove the largest parts of the stem from the collard green leaf
- Put a bottom layer of vegan cream cheese. Put burger on top then add avocado slices, red bell pepper slices then shredded lettuce. Roll and ENJOY
Vegan Tofu and Cabbage
If I wasn’t allergic to soy I would eat tofu often. Pan fried tofu is the best. I used coconut aminos but for simplicity sake I’ll just say I used soy sauce.
1/2 brick tofu (I used trader joes very firm, extra protein), as much cabbage as you want, soy sauce, sesame seed oil, couple slices of red bell pepper, ginger, onion & garlic powder, salt, white and black sesame seeds for garnish
- Put small amounts of oil in a skillet and cook sliced tofu on medium heat for 10 minutes or until golden. Add soy sauce to help brown it while cooking.
- Chop cabbage and grate ginger. Mix with sesame seed oil and a dash of onion and garlic powder. Mix in salt and red bell pepper. Cook til cabbage is starts to soften.
- Plate veggies and tofu. Top with sesame seeds. ENJOY
For more details on these recipes watch my video below