Real Food Wednesday 1/5/11: Low-Carb/Grain-Free Edition!


When we’re eating low-carb or grain-free, it’s especially important to have a good list of snacks and meal ideas to choose from to help keep us on track.  Here’s my list of low-carb food ideas, but I want more!  So for this special edition of Real Food Wednesday, I’m asking you to link up with your favorite low-carb or grain-free recipes, OR if you don’t have a blog, share your recipe there in the comments!  (If you do share a recipe in the comments, be sure to snap a picture in case I ask you if I can post it!)

First, can you help?

1.  It’s not easy for me to catch them all on my own, and I’d really like everyone to play fair, so if you see any posts that don’t link back to this post (blog carnival etiquette you know!) , can you email me please?  (I hate playing hardball and removing links, so let’s all be good to the others who are bringing more traffic to your blogs with their links by doing the same, OK?)

2.  Also, PLEASE let me know if you see a post that is blatantly not Real Food.  Someone who is striving and on the journey is one thing (as we all are), but if it’s really bad (canned bread, Velveeta, margarine, Egg Beaters, unfermented soy, etc.), please tell me so I can remove it.  (If I’ve removed your post, I hope there are no hard feelings, but people come to this post for Real Food ideas, and I don’t want to disappoint.)

3.  I hope you’ll retweet and stumble this post and also any sites you visit – this will get more exposure to all of us, thank you!

4.  Don’t have a blog? We still want to hear from you!  Please leave your tips or recipes in the comments.

Thank you!

You’re up, and we can’t wait to see your stuff!



  1. says

    Wahoo! So great to see a whole Wednesday dedicated to Low Carb/Grain-Free foods!

    I’m posting a little snippet about being gentle with yourself with New Year Resolutions, and a recipe for Paleo Egg Nog. Which can be enjoyed anytime. Even for breakfast. Or lunch. Or… you get the idea. It’s a no guilt pleasure.

  2. says

    Wow….going through the recipes on my blog showed me how high-carb we eat! I am looking forward to seeing lots of links here. Real food low carb recipes seem hard to find. Every lc recipe site I have looked at is filled with Splenda and soy.

  3. says

    Great idea, Kelly! So, I guess my post on homemade decorating sugar with natural dyes for Christmas cookies is out this week, eh? Lol. What I tried this week and plan to eat several days a week for lunch now was just plain chicken: boiled, then shredded and stored. When I’m ready to eat I am sauteeing it in coconut oil (or butter – I think I’m sensitive to coconut oil!) and just making a plain lettuce wrap with that as the only ingredient. When I used dark meat and did the second cooking it seriously didn’t need any dressing up to be delicious and held me over for several hours while working.

  4. says

    I submitted a turkey loaf recipe, but it does have 1/2 cup oats in it. I don’t follow a gluten free or low carb diet, but this dish is loaded with veggies. I’m not sure what would happen if you omited the oats or what it could be replaced with to make the dish totally grain free.

  5. says

    Hi Kelly!

    I’m sharing a delicious recipe for a pork roast I made which was absolutely succulent. Whenever I focus on limiting carbs and grains, I find it helpful to find new ways to cook meats in order to keep things interesting. I hope your readers enjoy this recipe as much as my family did!! :)


  6. says

    My own tasty Tuesday post this week was chicken strips with a peanut sauce so it fit the theme perfectly. I love the spicy peanut sauce on steamed veggies as well. I look forward to checking out the other recipes. Have a great week!

  7. Spicy Paleo says

    I’m sharing a spicy Daikon salad recipe. It does have 2 carrots, which aren’t that many when spread over 4-8 servings, although you could probably reduce it to 1 and still enjoy the same flavors. Looking forward to many great LC recipes!

  8. says

    I think an easy low-carb, gluten-free, grain-free food is soup. You can feed an army on soup, it is hard to blow it and it never looks like you tried to make something into something-it’s-not. So check out my “Bone Broth for Bone Heads” post because it is informative but fun because I have a big mounth. See ya there!

  9. says

    Great minds think alike, Kelly – I had already written up today’s post on ideas for grain-free snacks and meals, and then when I got ready to link over here I saw that was your theme for the day!

    Thanks for hosting, and I’m looking forward to checking out other ideas being shared!

  10. says

    I made savory tuna muffins because I have a ton of tuna on hand. You could also use salmon. The original recipe used 2 eggs but I always use more eggs in my recipes so this has 6 :). I’ll have more low carb recipes on my blog in the upcoming days as I did a big batch of freezer cooking today!

  11. says

    Here’s a recipe from Nourishing Traditions that I used as the base for my husband’s grandmother’s traditional New Year’s sauerkraut. Thanks For hosting.

  12. says

    Great crowdsourcing gathering of recipes. More and more people are moving in the low carb/reduced grain direction, so in need of new recipes, meal and snack ideas.

    I apologize for my double booking (57 and 58), #58 is the correct recipe name and link.

    Be well!

  13. says

    HI Kel and happy new year! Looks like you are wicked busy with a ton of stuff going on! Good for you! Keeps you out of the snow and cold! :) Linking my latest feature about taking baby steps to improve your life, and all the tips are low carb! :) I too am making an effort to especially get gluten out of my diet because I have had some heartburn, so hopefully we will both feel much better! All the best and big hugs too! Alex

  14. says

    My husband is diabetic and on an extremely low-carb diet. I got this basic cracker recipe from Dr. Bernstein’s Diabetes Solution website bulletin board:

    ~Almond Thins~

    1 cup almond meal/flour
    1 egg white
    pinch salt

    Combine ingredients and mix with spoon until dough comes together. Place on a piece of parchment paper, cover with a piece of plastic wrap, and roll with rolling pin until pretty thin. Remove plastic wrap and transfer parchment to baking sheet. Score into cracker-sized pieces using a pizza cutter. Bake in preheated 325 F oven for 20 – 30 minutes or until browned.
    Remove from oven to cool, and break along scored lines.

    The beauty of this recipe (besides its simplicity) is that you can flavor it so many different ways. Add a pinch of onion or garlic powder, dried herbs, cayenne…add poppy seeds, sesame seeds, flax meal, grated cheese…
    Add a drop or two of warm water, if needed, to get the right moisture for rolling.

    And that’s not all…

    I’ve found that this same basic recipe can be used to make a low-carb crust for a quiche (or pie) –

    Roll dough out between 2 pieces of plastic wrap until large enough to fit pie pan. Peel off one layer of wrap. Invert into greased pie pan. Press lightly into place. Peel off remaining layer of plastic wrap. Form crust edge. Bake in 350 degree oven for 5 minutes. Fill crust and finish baking until done.

    The recipe makes one crust. I’ve only tried it with quiche, but it will stand up to eggy fillings and not turn out soggy.

    • says

      Patty, I’ve been using your posted recipe ever since I first saw it on DNT and the dc love it! Thanks for reminding me of it again :). One of their favorites is with ranch dressing spices.

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