When I posted the recipe for Pork Rind fried Tilapia, my brother’s main question was, “Nancy, couldn’t you just have cooked the tilapia without using the pork rinds?”
Of course I’ve made tilapia lots of ways. But on Ben’s new diet, we are trying to increase his fats to an abnormal level. For some reason, a diet comprised mainly of fats (with a little protein and a few carbs) is supposed to keep seizures at bay. We haven’t seen any positive results yet from the diet, but in the meantime I’ve learned some fun new recipes that are quite popular on the low-carb websites I’ve found. And while the diet may not be helping Ben’s seizures, I’ve been following it (consuming much less fat than Ben) and have actually lost some weight. Here are some of my favorite low-carb recipes:
- 3 large eggs
1 packet of Splenda
1 dash salt
1 pinch cream of tartar
3 ounces cream cheese
Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together.
In a separate bowl, whip egg whites and cream of tartar until stiff (if you’re using the same mixer, mix the whites first and then the yolk mixture).
Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites.
Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.
Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store them in a bread sack or a ziplock bag to keep them from drying out.
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley
Spray a cookie sheet with non-stick spray.
In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.
Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).