OMG!!! I figured out a recipe for batter free deep fried cheese curds! These little golden beauties also have almost no carbs! Living smack in the middle of dairy land USA cheese curds are plentiful and delicious on there own, but when you fry them up its like your taste buds died and went to deep fried cheesy heaven. I have been experimenting with this recipe for a little while now and so far hadn’t found a batter-less way to do it. I tried to make a batter with coconut flour which was a gigantic disaster. Helpful hint about coconut flour: it is super absorbent because of the high fiber content, so you either have to use way less flour, or more liquid.  I decided to try and make them without the batter. Three simple ingredients make this dish wonderful.

Ingredients:
1 lb of Cheese Curds
1 Tbs of Coconut Flour
1 Tsp of your Favorite Seasoning (I used some creole seasoning)

Simply add the coconut flour and seasoning into a large bowl with a lid or in a gallon sized ziploc baggie. Next add your cheese curds to the mix and shake it up.  This just puts a very light coating on the outside of the cheese curd to form a barrier from the hot oil. I used peanut oil for frying, you can use whatever kind of frying oil you prefer. My oil was at 375 degrees and the cheese curds took about 3 minutes. Fry them to a nice golden brown and enjoy! According to Myfitnesspal.com this will make 4 servings. Each serving has 895 calories, 3g of carbs, 73g of fat, and 57g of protein.

I needed a good low carb recipe to take to a family gathering. I wanted to at least bring a dish I was able to consume, knowing almost everything else would be super carb laden. I made this dish a day before I needed it and I am sure it tasted better because of it. This salad was a huge hit and everyone raved about it. This would also be a great side dish to serve with Chicken or Fish.

Ingredients:

4 bunches of Asparagus trimmed to 1 inch pieces
1 cup of chopped sweet yellow onions
1 container of red grape tomatoes
1 container of yellow sun gold cherry tomatoes
1/2 cup of your favorite balsamic vinaigrette
salt and pepper

I first blanched the asparagus in a large pot of boiling salted water for 1 minute. Next I placed it in a ice bath the stop the cooking process. After the asparagus is cooled put into a large bowl and toss with the rest of the ingredients. Cover and refrigerate for 12 hours before serving. This will makes about 12 servings.  According to myfitnesspal.com this recipe has 54 calories, 7g of carbs, 3g of fat, and 1g of protein per serving.

Who doesn’t love a little Surf and Turf? Going out for a dinner like this can get very expensive. My local grocer had these lovely lobster tails on sale for $6.00 each and that is just the excuse I needed to make a nice dinner. I had previously purchased a large amount of grass fed organic beef from my local co-op so all I needed to do was take out some wonderful rib eye steaks out of my freezer. I made this for Valentines Day this year so I went “all out” for this one. I know that risotto isn’t exactly “carb friendly” but we all need our cheat days!

I started by liberally seasoning the steaks with kosher salt and black pepper. Next I heated a pan and seared off the steaks on both sides, then put them in the oven to finish. I decided to butter poach the lobster tails, so decadent and yummy. My favorite way to have asparagus is to roast it in the oven. It makes the outside a bit crunchy and the inside is tender and delicious. The risotto was kind of a cheat as it was an organic out of the box version from the co-op. Everything else was pretty labor intensive so I cut a corner there to have more time to enjoy the evening.