Low Carbohydrate

Zucchini “Pad Thai” Salad

Zucchini “Pad Thai” Salad

jmckenziend
Zucchini
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Zucchini “Pad Thai” Salad

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

2

servings
Prep time

20

minutes
Cooking time

0

minutes

Ingredients

  • 1 large zucchini

  • 1/4 c raw sunflower seeds

  • 2 cups arugula or spinach

  • Creamy Thai Sauce

  • 1 tbs almond butter

  • 3 tsp grated ginger

  • 1 c freshly chopped parsley, or any of your favourite herbs

  • 1/2 fresh lemon, squeezed

  • 1 clove garlic

  • 1 tbs wheat free tamari

  • 1/2 c water

  • 1/2 ripe avocado

Directions

  • Spiralize zucchini using a spiralizer or a julienne peeler.
  • Put sauce ingredients in a blender or food processor. Blend until smooth.
  • Mix sauce with zucchini spirals and put into a bowl with spinach or arugula.
  • Sprinkle with sunflower seeds.

Notes

Persian Eggplant Quiche 

Persian Eggplant Quiche 

jmckenziend
Persian Eggplant Quiche 
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Persian Eggplant Quiche 

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

6

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes

Ingredients

  • 5 medium sized eggplants, washed

  • 1 large leek, thinly sliced

  • 1 medium onion, thinly sliced

  • 1 bunch parsley, chopped

  • 1-2 garlic cloves, minced

  • 3 eggs

  • 2 tbsp. spelt flour

  • ½ tsp. turmeric

  • 1/3 tsp. red pepper

  • Salt and pepper to taste

  • 3 tbsp. olive oil

  • 1-2 tbsp. walnuts, chopped

  • 2-3 small tomatoes, sliced

Directions

  • Preheat oven to 375 degrees Fahrenheit.
  • Pierce the eggplants with a fork or a sharp knife in several places. and bake the eggplants for 30-40 minutes.
  • Remove from heat and place in a colander to let the eggplant’s bitter liquid out. Once the eggplants are cooled, separate the skin and chop them and set aside.
  • Heat oil in a skillet over medium heat and sauté the onions until golden brown.
  • Add turmeric, stir, add garlic, sauté for 2-3 more minutes and add the sliced leeks. Sauté for an additional 5 more minutes or until the leeks are soft and tender. Sprinkle a dash of salt and add the walnuts and the chopped parsley. Give it a good stir and set aside.
  • In a large mixing bowl, combine the eggplants, leek and parsley mixture, egg, red pepper, flour and salt. Mix thoroughly.
  • Lightly grease the bottom of the baking pan. Pour in the mixture and flatten the surface.
  • Garnish with sliced tomatoes and sprinkle them with salt and pepper to taste.
  • Cover and cook at 350 degrees Fahrenheit for 45-50 minutes.
  • Remove the foil for the last 20 minutes of cooking.
  • You may put the quiche under the broiler for an additional 4-5 minutes or slightly longer to roast the top until it is well cooked.

Notes

Perfectly Simple Guacamole

Perfectly Simple Guacamole

jmckenziend
Perfectly Simple Guacamole
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Perfectly Simple Guacamole

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

10

minutes
Cooking time

0

minutes

Ingredients

  • 1 clove of garlic, peeled

  • 1/2 tsp. sea salt

  • 2 large ripe avocados

Directions

  • With a fork, mash clove of garlic with the salt to make paste.
  • Mash two ripe avocados until smooth.
  • Add the garlic mixture.
  • Correct the seasoning and serve on a bed of lettuce with flax crackers or veggies.
Mock Sour Cream and Chive Dip

Mock Sour Cream and Chive Dip

jmckenziend
Mock Sour Cream and Chive Dip
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Mock Sour Cream and Chive Dip

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

9

hours 
Cooking time

0

minutes

Ingredients

  • c raw cashews, soaked overnight

  • 1/2 c water

  • 2 tbs fresh lemon juice

  • 1/2 tsp minced garlic

  • 1 tbs minced fresh dill

  • 1 tbs nutritional yeast

  • 1/2 tsp sea salt

  • 2 tbs minced fresh chives

  • 1 tbs minced fresh basil

Directions

  • Soak cashews for 8 hours or overnight to ensure creaminess. You can skip this step if you don’t mind a chunkier texture. Place cashews, water, lemon juice, garlic, nutritional yeast and salt in food processor and process until silky smooth, stopping occasionally to scrape down the sides with a spatula.
  • Add chives, basil and dill and pulse briefly to incorporate.
  • Chill for 30 minutes before serving.

Notes

  • Adapted from: Julie Daniluk’s “Meals that Heal”
Lentil Walnut Tacos

Lentil Walnut Tacos

jmckenziend
Lentil Walnut Tacos
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Lentil Walnut Tacos

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

45

minutes
Cooking time

30

minutes

Ingredients

  • 1 cup uncooked French green lentils

  • 1 cup walnut pieces

  • 1 ½ tsp. dried oregano

  • 1 ½ tsp. ground cumin

  • 1 ½ tsp. chilli powder

  • ½ tsp. sea salt

  • 1 ½ tsp. extra virgin olive oil

  • 2 tbsp. water

  • 2 bell peppers, thinly sliced

  • 1 medium onion, thinly sliced

  • Tortillas or lettuce wraps (large romaine, Butter, or red lettuce leaves)

  • Diced tomatoes or salsa

  • Avocado slices

  • Cilantro sprigs (optional)

  • Fresh lime juice, for garnish

Directions

  • Cook the lentils: Rinse lentils in a fine mesh sieve. Add to a medium pot along with a few cups of water. Bring to a boil, reduce heat to medium, and simmer for 20-25 minutes until tender (cook time will vary depending on the type of lentils you use – see package). Drain off excess water.
  • Toast the walnuts: Preheat oven to 300F. Add walnuts onto a rimmed baking sheet and toast for 10-13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes.
  • Sauté the pepper + onion filling: Add 1/2-1 tablespoon of oil into a large skillet or wok. Cook the onion and peppers over medium heat for about 15-20 minutes, reducing heat if necessary and stirring frequently, until translucent.
  • Prepare the taco filling: Add 1 3/4 cups cooked lentils (you’ll have some leftover) and all the toasted walnuts into a food processor and pulse until chopped (make sure to leave texture). Stir or pulse in the oregano, cumin, chili powder, and salt. Stir in the oil and the water until combined.
  • Prepare the rest of your vegetable toppings and wash + dry the lettuce wraps.
  • Assemble: Add a large lettuce leaf onto a plate, top with taco “meat”, sautéed peppers + onion, and the rest of your desired toppings. Leftovers can be stored in the fridge in sealed containers to be enjoyed the next couple days.

Notes

Lemon Dill Salmon

Lemon Dill Salmon

jmckenziend
Lemon Dill Salmon
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Lemon Dill Salmon

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

2

servings
Prep time

20

minutes
Cooking time

25

minutes

Ingredients

  • 2, 3-oz. salmon fillet

  • 1 garlic cloves, finely chopped

  • ½ tbsp. lemon juice

  • ¼ cup fresh dill, chopped

  • 2 tbsp. olive oil

  • Salt and pepper

  • 6 lemon slices

Directions

  • Preheat oven to 400 degrees.
  • In small bowl, mix garlic, lemon juice, dill and olive oil.
  • Season with salt and pepper.
  • Arrange fish on a pan lined with parchment paper.
  • Spread a layer of dill mixture on each fillet.
  • Arrange 3 lemon slice on top each fillet.
  • Bake for 25-30 minutes until fish is flaky, but still moist.
  • Optional: marinate the fish in the dill mixture for 3 hours before baking.

Notes

Kale Chips

Kale Chips

jmckenziend
Kale Chips
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Kale Chips

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

6

servings
Prep time

15

minutes
Cooking time

5

minutes

Ingredients

  • 1 bundle of kale leaves

  • ½ tsp of sea salt

  • ¼ cup of pumpkin seeds, finely ground

  • ½ tsp of Italian spice

  • 1 tbsp of coconut oil

Directions

  • Wash leaves and dry completely.
  • Cut out stems and place on a baking sheet.
  • Add oil all over and massage it into leaves then sprinkle rest of ingredients on top to coat all the leaves.
  • Place into oven at 170 degrees for 5 hours or until crisp.

Notes

  • This recipe also works well using a dehydrator instead of an oven.
Kale and Egg Scramble

Kale and Egg Scramble

jmckenziend
Kale and Egg Scramble
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Kale and Egg Scramble

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

1

servings
Prep time

15

minutes
Cooking time

5

minutes

Ingredients

  • 1 tbsp. coconut oil

  • 1 cup kale, chopped

  • 2 eggs

  • 1 tbsp. milk or non-dairy milk

  • Pinch of dried oregano

  • Pinch of garlic powder

  • Pinch of Sea salt and pepper

  • 1.5 tbsp. hemp seeds

  • 6 cherry tomatoes

  • 1 tbsp chopped chives

Directions

  • Heat oil in skillet on medium heat.
  • Add kale and stir until bright green.
  • In bowl, whisk together eggs, milk, oregano, garlic powder, salt and pepper.
  • Pour eggs over the kale.
  • Add tomatoes and chives.
  • Sprinkle in hemp seeds.
  • Gently stir to scramble eggs until set, but still soft.
  • (Optional) Serve with a slice of toast.

Notes

  • Top with feta or crumbled chèvre for a salty note.
High Protein Pancakes

High Protein Pancakes

jmckenziend
High Protein Pancakes
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High Protein Pancakes

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

1

servings
Prep time

10

minutes
Cooking time

5

minutes

Ingredients

  • ½ cup 2% cottage or ricotta cheese

  • 1 large egg

  • 4 tbsp. flour

Directions

  • Beat the egg and cheese together until smooth.
  • Add the flour, a little at a time, until fully mixed.
  • If the batter seems too thick, use a little milk or yogurt to thin it.
  • Preheat a frying pan that has been prepared with cooking oil or non-stick spray on medium.
  • Pour enough batter to form a pancake about 3 inches in diameter.
  • Cook until browned on the bottom and firm on top. Flip and continue cooking until browned.

Notes

  • Substitute almond flour to make this recipe low carb and/or gluten-free.
Grilled Honey Glazed Halibut

Grilled Honey Glazed Halibut

jmckenziend
Grilled Honey Glazed Halibut
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Grilled Honey Glazed Halibut

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

45

minutes
Cooking time

15

minutes

Ingredients

  • 1/4 cup honey

  • 4 garlic cloves minced

  • 1 tsp ginger

  • 1 tbsp ghee

  • 1/4 cup coconut aminos

  • 1 tbsp fresh thyme

  • Sea salt and black pepper to taste

  • 4 halibut fillets

Directions

  • In a small pan, whisk together honey, garlic, ginger, aminos, ghee, thyme, salt and pepper, to taste.
  • Place halibut into pan and coat with mixture
  • Refrigerate for 15 minutes, flip halibut in pan and re-coat other side. Refrigerate for another 15 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil grate.
  • Remove halibut from marinade, shake off excess, and discard remaining marinade.
  • Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

Notes