Miso Roasted Cauliflower with Seared Miso Ahi Tuna Steak

08 Monday Feb 2016

Posted by thereluctantcountrygirl.com in Appetizers & Snacks, Recipes (ALL), Seafood, Sides

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ahi tuna salad, Low carb, miso caluliflower, miso dressing, miso marinade, Paleo, roasted cauliflower, seared ahi tuna

Seared tuna is my favorite fish, I love it, cold warm or straight out of the pan. Let me say right off, that when i say seared i mean seared, very pink middle and nice sear on both sides, nothing disappoints me more than overcooked tuna. Since I have had to give up most carbs this sadly included most of my trips to the Sushi bar. This recipe has made my upside down frown right side up once again. I accompanied this with some roasted cauliflower using the same Miso marinade I have used for the tuna. I honestly came up with this on the fly and love how it turned out and each component still stood on their own with each unique flavor. Placed on a bed of spinach which is optional, but so nice for a light evening meal and the marinade from the searing of the tuna acted as a beautiful dressing. Continue reading →

Rosemary and Garlic Balsamic Sweet Potato Beet Hash #Paleo #Low Carb

01 Monday Feb 2016

Posted by thereluctantcountrygirl.com in Paleo and Low Carb, Recipes (ALL), Sides, Vegetarian

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balsamic, balsamic beets, beets, roasted beets, roasted veggies, spiralized, sweet potato, vinager beet

Beets, I know, is a touchy subject. It seems you either love them or hate them. Well in my case I never had an encounter with them until I was told I need to start eating them. It is very hard to find new sides when you are implementing new veggies and taking out things like mac and cheese. Well for me it is all about flavor. I have tried these babies boiled, baked, roasted, pickled and even chipped. I care for some ways but not too crazy about others. For instance, I don’t think i like them boiled. Then I was laying in bed thinking about how I would make garlic roasted butternut squash and balsamic carrots for school children, yes I really made that for children (by the way, they loved it). And I was thinking of flavors that mesh well and I came up with sweet potatoes and beets. Now let me say while I used my Paderno Spirilizer you can hash this into little squares, use a hand held spiralizer or even slice them into chips and this recipe will still work. Its all about the flavors and desired tenderness. This combination turned out to be one of my favorites. Also the upside down face i got from the teen in the house turned into a surprised smile when she tasted as well.

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Brie stuffed Portobello with Sundried Tomatoes

29 Friday Jan 2016

Posted by thereluctantcountrygirl.com in Appetizers & Snacks, Paleo and Low Carb, Recipes (ALL), Sides, Vegetarian

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Brie, Brie stuffed mushooms. Paleo, low carb salad, portabella, spinach salad, Stiffed mushrooms, Stuffed porabello, Sundried Tomatoes

This recipe is so simple and yet feels so elegant when you’re eating it. I love mushrooms, any kind, and stuffing them with cheese… well, that just puts this over the edge. My daughter has been begging me for brie (I don’t know why she has more cravings than a pregnant woman) so I went with it. I am always trying new things to make my lunch appealing as I never used to eat lunch, per se. Now that it is a requirement with my new lifestyle, I like to make it as appealing as my dinners.

I used sun dried tomatoes with basil, but feel free to use your favorite, the ones marinated in olive oil are wonderful too! Believe it or not, I still had fresh parsley struggling in my garden so I used that as well but basil would be lovely. Don’t be afraid to go with your favorites, I am just the vehicle to kickstart your imagination. Continue reading →

Crispy Oven Fried Parmesan Green Beans

16 Saturday Jan 2016

Posted by thereluctantcountrygirl.com in Appetizers & Snacks, Paleo and Low Carb, Recipes (ALL), Sides

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fried green beans, Low carb, no bread green beans, oven baked green beans, paleo green beans

I had these as an appetizer once in one of my favorite steak houses. Who am I kidding? They are all my favorites 🙂 . But they had so much flavor and I realized they had a dash of chipotle salt in them. Well lucky me, I was able to recreate that flavor in these with my Chipotle Falksalt. The infused flakes bring a subtle spiciness to the green beans and I really love that. They have an array of flavors to choose from such as lemon. lime, rosemary and garlic. Yes, I must confess; I love rich vibrant salts and these fit the bill! Oven baked and coated in Parmesan cheese. I used Parmesan cheese instead of breadcrumbs here because it gets so nice and crispy when baked and the lower the carbs, the better for me. It will mimic that crispy texture from breadcrumbs or panko just fine. So easy to make, so lets get started!

One pound of fresh green beans (ends chopped off)
1 large egg, 1/2 cup of egg whites
3 cloves of garlic, minced
2 tsp of Chipotle Falksalt (if you don’t have this you can use pink Himalayan salt and chipotle powder a 1-1 mix.
1/2 cup shaved or grated Parmesan cheese
½ teaspoon pepper
Extra virgin olive oil to coat sheet pan

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Roasted Parmesan Au Gratin Brussel Sprouts w/ Horseradish

02 Tuesday Sep 2014

Posted by thereluctantcountrygirl.com in Recipes (ALL), Sides, Vegetarian

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Au Gratin, baked, Brussel Sprouts, cheese, Guacamole, Horseradish sauce, Hot Dogs, Parmesan Cheese, Sriracha

I wanted to try something I don’t usually eat and make them in a different way. Yes yes I know your mother made you ate them right? Well mine too. I hid them under mashed potatoes, I spit them out, I even dropped them in my milk, just so I didn’t have to eat the dreaded brussel sprouts. Well once you try this I think you will be able to finally say, “Hey I think I like these! Revamped with parmesan cheese, cream with horseradish how can we go wrong? I had seen this recipe once back during the holidays and didn’t really give it much thought until someone said, “Hey, I like brussel sprouts,” like I somehow offended them. So this ones for you. Continue reading →