Originally posted by Dr. Davis on 2017-03-16
on the Wheat Belly Blog,
sourced from and currently found at: Infinite Health Blog.
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Unpotato Salad:
A guest recipe from Dana Carpender
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.
Unpotato Salad
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 calories; 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
¼ cup (60 ml) cider vinegar
2 teaspoons sea salt
½ 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.
