Dana Carpender is a prolific cookbook author who focuses on low-carb and, more recently, ketogenic, recipes. Among her most recent books is The Low-Carb Diabetes Solution Cookbook.
Dana is a whiz at coming up with quick, convenient, limited-ingredients ways to liven up your food choices, all while adhering to a strict low-carb effort (all recipes are 5 grams total carbs or less in this cookbook) that are also perfectly compatible with the Wheat Belly lifestyle. Here is one of Dana’s recipes from the book.
You are going to be so surprised; this is amazingly like potato salad. I have seen people take two or three bites before they figure out it’s not potatoes. This is modeled on the old-school picnic favorite.
Yields: 12 servings
298 caloires; 33 g fat; 3 g protein; 2 g carbohydrate; 1 g dietary fiber per serving
1 large head cauliflower, cut into small chunks
2 cups (240 g) diced celery
1 cup (160 g) diced red onion
2 cups (450 g) mayonnaise
1/4 cup (60 ml) cider vinegar
2 teaspoons sea salt
1/2 teaspoon ground black pepper
12 drops liquid stevia (plain)
4 hard-boiled eggs, chopped
Put the cauliflower in microwavable casserole dish, add just a tablespoon (15 ml) or so of water, and cover. Cook it on high for 7 minutes, and let it sit, covered, for another 3 to 5 minutes. You want your cauliflower tender, but not mushy. (And you may steam it on the stove top, if you prefer.)
Use the time while the cauliflower cooks to dice your celery and onion.
Drain the cooked cauliflower and combine it with the celery and onion in a really big bowl.
In a separate bowl, combine the mayonnaise, vinegar, salt, pepper, and stevia. Pour the mixture over the vegetables and mix well. Mix in the chopped eggs last, and only stir lightly to preserve some small hunks of yolk. Chill and serve.