3 Top Low-Carb Bloggers, Share Their Favorite Dish

3 Top Low-Carb Bloggers, Share Their Favorite Dish | www.4hourbodygirl.com

I thought it would be fun to collaborate with some of the top low-carb bloggers in the industry, to find out what their favourite go-to dish is. Usually these are easy, quick and satisfying. I know my go-to meals are anyway. So I contacted 3 Top Low-Carb Bloggers, and asked them to Share Their Favorite Dish so you could get inspired. Let me know what your go-to low carb dish is in the comments below…
Easy-Taco-Pie-3 | www.4hourbodygirl.com

Carolyn from All Day I Dream About Food said….

” Hi Heather, Asking me to choose a favourite is REALLY tough. I love so many of my recipes.Here are two recipes I make over and over again. One sweet, one savoury. I will let you choose…it’s very hard for me to choose between recipes I love! Thanks so much for thinking of me!”

Low Carb Easy Taco Pie 

Easy-Taco-Pie-3 | www.4hourbodygirl.com

This savoury pie looks like it would be a big hit for the whole family. Get the recipe here.

Low Carb Slow Cooker Chocolate Cake 

Slow-Cooker-Chocolate-Cake | www.4hourbodygirl.com

It’s slow cooker season, well, isn’t it always? Carolyn really means business with this chocolate cake! Fellow chocolate lovers will rejoice that this is actually Low Carb, because it tastes sinfully delicious. I made a batch last night. It was moist and incredibly satisfying. I used Stevia instead of Swerve, because that’s what I had on hand. I actually had never heard of swerve sweetener before connecting with Carolyn. Thank you for the tip! It turned out great and everyone was saying MORE, MORE, MORE!

Lisa from LowCarbYum.com said…

Mexican Zucchini and Ground Beef  is her go-to meal. “With my busy schedule, I don’t always have a lot of time for cooking so I put together a great collection of 30 easy low carb ground meat recipes on my blog that I like to refer to for quick meal ideas. Ground beef is one of the most budget friendly cuts of meat too! Ground meat skillet dishes are quick, easy, inexpensive, and delicious. That’s why a ground beef and vegetable skillet meal is my go to low carb dish.”

Lisa

Ground-Meat-Recipes-Cover | www.4hourbodygirl.com

She also said “We have our venison processed into ground burger meat during hunting season so we eat a lot of hamburger meat based dishes. My favorite and most popular dish is a Mexican Zucchini and Ground Beef dish.” You can find the recipe here

Now that I think about it, this was one of my Moms go-to meals wen I was a kid. Aaaaahhhh nice memories….

Easy-Ground-Beef-Zucchini-Tomato-Skillet-Dish-Cover

Prof. Grant Schofield from THE SCIENCE OF HUMAN POTENTIAL Tweeted….

My fav LCHF meal is a Low Carb Burger! Taking a look at this image, I can see why this would be a fave. I’ve included my recipe below for the best tasting burgers in the world! I also, put a twist on them to make them moist and Low Carb by substituting chia seeds soaked in milk instead of breadcrumbs soaked in milk. It may sound gross, but it’s actually amazing! Not only does this make the most juicy burgers, it also gives extra omega 3’s. How awesome is that?

ultra-juicy-turkey-burgers www.4hourbodygirl.com

I like to slather mine with ketchup & mayonnaise (together on top) and mustard on the bottom… it has to go in that order. Tomatoes have to go on the mayo. I find it makes the perfect “sauce” when the juice of the tomatoes mixes with the ketchup and mayo. I know…I’m weird. 

I have really good feelings about your dinner tonight if you make these. Like, I think I’ll stop by. K, thanks see ya soon!

Most Delicious & Juicy Low Carb Burgers
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Ingredients
  1. 1 tblsp Chia Seeds
  2. 3 tblsps Milk
  3. 1 teaspoon Worcestershire sauce
  4. 1 teaspoon ketchup
  5. 1 small onion, minced
  6. 1 clove garlic, minced
  7. 1⁄2 chili powder
  8. 1⁄2 garlic powder
  9. 1⁄2 teaspoon salt
  10. 1⁄2 teaspoon pepper
  11. 1 lb medium ground meat (beef, turkey, chicken, pork, venison, or a combo)
Instructions
  1. Lightly oil grill& heat BBQ to medium
  2. Soak chia seeds in milk for 2 min. in a bowl
  3. Add all ingredients and gently mix together well
  4. Handle the meat as little as possible – the more you work it, the tougher it gets
  5. Gently shape (don’t firmly press) mixture into burgers about ¾ inch thick
  6. Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during cooking
  7. Place burgers on the grill, close lid & BBQ until NO LONGER PINK INSIDE, turning once, about 6 – 8 minutes per side
  8. An instant read thermometer should read 160F
  9. Don't abuse your burgers by pressing with a spatula, pricking with a fork or turning frequently as precious juices will be lost
4- HOUR BODY GIRL https://www.4hourbodygirl.com/
3 Top Low-Carb Bloggers, Share Their Favorite Dish | www.4hourbodygirl.com
Easy & Tasty, High Protein Veggie Nuggets | www.4hourbodygirl.com

Easy & Tasty, High Protein Veggie Nuggets

Easy..Tasty.High.Protein.Veggie.Nuggets.www.4hourbodygirl.com

Instead of over processed chicken nuggets that are made with who knows what, why not make these Easy & Tasty, High Protein Veggie Nuggets? The protein comes from the lentils, which are perfect for any low carb/slow carb diet. You can feel about eating these and giving them to your kids. My son loves them. He loves anything with dip mind you, and I usually make a cucumber, garlic & greek yogurt dip (for even more protein) for these, but you could dip them in any “traditional” nugget dip like BBQ sauce, honey mustard, ketchup or ranch. 

These cute little nuggets of fried goodness are bursting with flavor. Start out by sautéing some onions and carrots with tomato paste.

carrots and onion | www.4hourbodygirl.com

I was thinking about an episode I watched on Jamie Olivers Food Revolution show, where he went to the preschools and showed the kids how chicken nuggets from McDonalds were made. He took all of the the most disgusting pieces from the chicken….the fat, the bones, the organs and stuck them in the food processor, grinded them up into a paste then added a few dried herbs and spices and asked the kids if they’d eat it. They all let out a HUGE Noooooo!!!!. But then, he proceeded to form the paste into nuggets, fried them up and to my surprise they all wanted them! He was shocked too! It was an interesting experiment, but knowing (or more like, NOT knowing) what’s really in them got me thinking of alternatives that could be just as fun, look similar, but are full of nutrition for my child and came up with these Easy & Tasty, High Protein Veggie Nuggets.

I adapted this recipe from an favorite in Istanbul called küfte. As I was “adapting”, I thought to myself: who are you to be making adjustments to at traditional recipe from Istanbul? Annnd….welll…. I never really came up with a good answer to that. So enjoy my Canadian twist on this traditional dish!

Easy & Tasty, High Protein Veggie Nuggets | www.4hourbodygirl.com

 

Easy & Tasty, High Protein Veggie Nuggets | www.4hourbodygirl.com

Easy & Tasty, High Protein Veggie Nuggets | www.4hourbodygirl.com

 

For other healthy, easy and delicious snack ideas check out my Pinterest boards. You can follow my boards to make it easy for you to come up with healthy options for you and your kids. 

 Easy & Tasty, High Protein Veggie Nuggets www.4hourbodygirl.com

Easy & Tasty, High Protein Veggie Nuggets
Yields 10
A delicious snack the whole family can enjoy and feel good about.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 min
Prep Time
30 min
Cook Time
30 min
Total Time
1 min
Ingredients
  1. 2 tblsp butter
  2. 1 medium white onion, finely chopped
  3. 1 carrot, finely chopped
  4. 1 tablespoon tomato paste
  5. 2 teaspoons paprika
  6. 1 teaspoon ground cumin
  7. 1 cup red lentils, picked over and rinsed
  8. 4 cups water
  9. 1 cup medium-quinoa
  10. Salt and freshly ground pepper
  11. Lentil flour, for dusting
  12. Avocado oil, for frying
Instructions
  1. Melt the butter in a medium saucepan. Add the white onion and carrot and cook over medium heat, until soft, for 5 minutes or so. Stir in the tomato paste, paprika and cumin, then add the lentils and water. Bring to a boil. Reduce heat to medium, and simmer for about 8-10 minutes or until the lentils are tender and have absorbed about three-fourths of the liquid. Stir in the quinoa and remove from the heat. Let stand until the liquid is absorbed and the quinoa is softened, about 20 minutes. Season with salt and pepper. Transfer to a rimmed baking sheet; spread in an even layer to cool.
  2. Put 1/2 cup of flour in a plate. Divide the lentil mixture into 16 portions; form into 3/4-inch-thick patties. Dredge the patties in the flour, shake off any excess and set on a floured baking sheet. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Working in batches, fry the patties over medium heat, turning once, until golden, for about 5 minutes. Drain on paper towels. Add more oil to the skillet if needed.
Notes
  1. Double the batch and freeze for future quick snacks and to add to lunches.
4- HOUR BODY GIRL https://www.4hourbodygirl.com/
Easy & Tasty, High Protein Veggie Nuggets | www.4hourbodygirl.com
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