These are all low-carb, adequate protein, high-fat recipes. Yes, there may be other ways to eat for health, and you can find many explanations about how to try them. Not here, though. This section will focus on that island of health benefit that is possible for many people by sticking with a low-carb, adequate protein, high-fat diet. But even that seemingly narrow realm has “flavors.” Some people report feeling better on a no-grain diet, not even rice and oatmeal, and some intriguing science supports that view. Some people, for well-thought out reasons, define “low-carb” as following a menu plan that adds up to only 35 grams of carbs a day, or 50 grams a day. There are vegans who want to try this approach, vegetarians, gourmets and people on-the-go. Just search on those phrases to find a more tailored set of menus.
Two important ratios are part of all these recipes — none are high protein (so less than 20% protein . . . . and we’ll highlight ones that are less than 10%, and all of them provide over 60% of their calories from fat.) That may be a contrarian way to eat, but there’s plenty of science to support this approach, and if it’s not for you . . . well, choice is a tap away to other sites and other forms of food science, gospel and audacious opinions, all available on this wonderful web.
These are subcategories we’ll provide:
RECIPES–listed alphabetically by main ingredient
SAMPLE MENU DAYS – with each menu item linked to a recipe
SUGGEST A RECIPE–This takes you to a recipe input form
MOST POPULAR RECIPES–Recipes sorted by which ones are the biggest “hit”
Before we post your recipe, we’ll check it in the BalancePointHealth system calculator, to see whether the crucial ratios of high-fat, adequate protein, low carb are generally being observed, and we might tweak the recipe a bit if it’s close but not quite.
Thanks for your comment, Cheryl, and good luck with your diagnosis. Sometimes finding out that you’ve got a serious condition to deal with ends up as a porthole to lifestyle changes that mean better health in all kinds of ways. Here’s hoping for that for you — Shelley
just found your site and it’s so full of new information for me, a newly diagnosed type 2.
Hi Shelley,
I thought that I could get grease (that’s a low-carb joke) the recipe list by contributing a salad dressing method:
CURRY SALAD DRESSING:
This dressing is great with CHICKEN SALAD or EGG SALAD. Either way, use a lot of vegetables of whatever kind you like. Salads with this dressing taste better after resting in the refrigerator for at least a couple of hours.
Dressing ingredients:
Couple of tablespoons of no-fat cream cheese
Juice of one lemon
About ¼ cup of a mild flavored oil – I like walnut for this.
Two generous teaspoons of mild curry powder – I use something called “sweet curry”
Dash of salt
Method: Cream the no-fat cream cheese and about ¼ of the lemon juice. This will be difficult, because the cream cheese does not dissolve. I smush it with a fork as best I can, then use a hand whisk. If you have a hand mixer, that would probably work the best. I add the remaining lemon juice a little at a time, whisking furiously after each addition to blend. After the lemon juice and cream cheese are as smooth as you can get them, add the oil and whisk or blend again. Add the dash of salt and the curry powder, then adjust the consistency with oil or lemon juice, according to your taste.
Alternative method: forget the no-fat cream cheese and the walnut oil, and use home made mayonnaise instead. The method for the homemade mayonnaise will have to wait for another post.
Thanks, Penny! I’m going to try this. I also know that your radish and napa cabbage salad is delicious – Shelley