Low Carb Recipes

Shredded Egg and Garlic Soup

shredded egg and garlic soup by chef alexis hernandez

  • 2 Tablespoons of butter
  • 2 tablespoons of olive oil
  • 40-50 garlic cloves about 5 bulbs (Purchase the garlic already peeled from Sam’s Club)
  • 1 1/2 tablespoons of dried thyme
  • 48 oz of chicken stock
  • 1 star anise
  • 3 medium eggs
  • 1  tablespoon of white wine
  • Kosher Salt
  • Fresh black pepper
Take the garlic and slice thinly.  In a large sauce pan over medium heat, place the butter, olive oil, garlic, star anise and thyme in the pan and cook for 7-11 minutes. (Don’t let the garlic burn)   Add the stock and bring to a boil then immediately simmer until stock is reduced by half.  Correct seasoning with salt and pepper.
Take the eggs and the vinegar and whisk them together then slowly drizzle and whisk the egg mixture into the soup.  Correct seasoning with salt and pepper. A vinegar flavor should be present but not over powering.
Serve with crusty bread.

Sauteed Shrimp with Thyme

Sauteed shrimp with thyme by chef alexis hernandez

  • 3 cloves garlic, minced
  • 2 pounds fresh shrimp, peeled and deveined
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1 tablespoon olive oil
In a bowl add all the ingredients and allow to sit in the refrigerator for at least 30 minutes.  In a saute pan over medium heat, carefully place the shrimp on the pan ensuring they are not touching each other.  Cook on one side for 1 minute then using tongs flip the shrimps and cook additional 2 minutes.  Remove from heat and cover the pan with foil or a lid.  Allow to sit for 2-3 minutes then serve immediately.

Cauliflower and Parmesan Mash 

 Cauliflower and Parmesan mash by chef alexis hernandez 2Ingredients: 

  • 1 cauliflower greens remove and chopped into florets
  • 1 large onion chopped
  • 1/4 grated Parmesan cheese or Pecorino Romano cheese
  • 2 garlic cloves chopped
  • 1 can 8-12 oz chicken stock
  • 1/4 teaspoon of Kosher salt
  • 1/4 cream
  • 1/4 teaspoon black pepper

Over medium high heat saute the cauliflower without moving them too much with 2 tablespoons of olive oil for 8-12 minutes.   Add the onions and salt.  Continue to saute the onions for 6-8 minutes.   Add the stock and bring to a boil and cover with foil or lid and simmer until most of the liquid has evaporated.  Remove cauliflower to a bowl and mash it up with a fork.  Add the cream, black pepper and cheese.  Mix well and serve immediately.  Correct seasoning with salt and pepper.

Braised Brussels Sprouts with Bacon

Braised brussels sprouts with bacon by chef alexis hernandez

  • 1/2 lb of brussels sprouts
  •  6 strips of bacon
  • 1 medium red onions chopped
  • 1 tablespoon olive oil
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon fresh black pepper
  • 1  8oz can of chicken stock

Cut the ends of the brussels sprouts and then cut them in half and set aside.

Chop the bacon into small cubes and saute them over medium heat until the bacon is crispy.  Remove the bacon and drain on paper towels.  Remove the bacon fat leaving 2 tablespoons of it in the pan.  Add the olive oil and over medium high heat saute the brussels sprouts for 8-10 minutes allowing them to get crispy brown.  Add the stock and bring to a boil then simmer covered with foil or a lid for 5-8 minutes or until the brussels sprouts are tender.  Remove the brussels sprouts from the pan and place on a plate and sprinkle the bacon bits on top of them.  Enjoy immediately.

Sauteed Spinach with Lemon and Garlic

 photo sauteed spinach with lemon and garlic by chef alexis hernandezIngredients:

  • 1 tablespoon olive oil
  • 1 (10 ounce) bag spinach leaves
  •  2 cloves of garlic chopped
  • Half of a lemon juiced to 1 tablespoon

In a large saute pan over medium heat, place olive oil and spinach and cook for five minutes.  Add the garlic and continue to cook 5 additional minutes or until the spinach is a bright green.  Remove from heat and add one tablespoon of lemon juice and toss.  Season with kosher salt and black pepper to correct seasoning.

Grilled Salmon with Lemon and Thyme


photo grilled salmon with lemon and thyme by chef alexis hernandezIngredients:  

  • 4 (4-6 ounce) fillets salmon
  • 2 tablespoons olive oil
  • 3 tablespoons capers
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon ground black pepper
  • 3 tablespoons of  Dijon mustard
  • 2 tablespoons of Worcestershire sauce
  • 1/2 lemon
In a bowl combine all the ingredients ensuring the fish are covered with the mustard sauce.  Allow to sit in the refrigerator for at least 30 minutes.  Remove salmon from mustard sauce and with your hands wipe off some of the mustard sauce.  In a large saute pan over medium heat saute salmon for 3-6 minutes.  Carefully turn the salmon and continue to cook for additional 5 minutes or until salmon is cooked.  Transfer to plate serve with sauteed spinach.

Sauteed Cauliflower

photo sauteed cauliflower by chef alexis hernandez

1 head of cauliflower
1/4 cup of olive oil
1 tablespoon of butter
3 garlic cloves
1 teaspoon of Worcestershire sauce
2 1/2 tablespoons of capers
1 tablespoon of chopped chives 

Cut the cauliflower into bite size pieces.
Over medium heat add the olive oil and butter.  Add the garlic and cook for 1 minute.  Add the cauliflower, Worcestershire sauce and continue to cook for 6-8 minutes stirring occasionally or until they are golden brown.  Add 1/4 -1/2 cup of water and cover and allow most of the water to evaporate.  Remove from heat, add the capers, chives and serve.  Season with salt and pepper. Enjoy!