The High-Fat, Dairy-Free Foods Thread
Many of us are trying to lower protein and eliminate dairy because they are both insulinogenic. Let's compile a list of high fat foods and high fat recipes without dairy. I have been thinking about this for months and collecting ideas so I'll start.
Fatty bacon Pork belly Crispy Porchetta Bone marrow (here's a recipe) Duck Confit, my favorite recipe is from Suzanne Goin's Sunday Suppers at Lucques but there are thousands of versions out there Sausage, especially homemade Freckle's Mushroom Sausage Stuffing (a little higher carb than everything else on this list) Salami Pepperoni Mortadella Lardo Pate Duck Rillettes Pork Rillettes Five Spice Pork Rillettes James Beard's Bacon Rillettes (maybe replace the butter with bacon fat) Salmon Rillettes Chopped Chicken Liver, especially delicious when made with duck fat Lamb Meatballs (1-2 T Shawarma Seasoning + 1 teaspoon salt + 1 lb fatty ground lamb, roasted at 375F) Bone broth with the fat left on top Kristine's "BLT" Angel's BLT Salami, Mayonnaise, Tomato Lettuce Wraps Kristine's Sausage and Veggie Sautee HF Thai Coconut Curry tuna salad or crab salad made with extra mayonnaise sardines packed in olive oil Karen's Fat Fast Gelled Salad with Shrimp and Avocado Karen's Other Gelled Salad Egg yolk Omelets, especially if you ditch some of the whites Egg Drop Soup made with yolks Chawan Mushi (Japanese egg custard) Sauteed Eggs with Greens and Lemon Poached Eggs with Red Wine Sauce Egg salad made with extra mayonnaise, especially if you toss some of the whites Stuffed Eggs, especially if you throw out some of the whites -- here are a few variations Joe's Special, especially when made with fatty meat and less of the whites Mushrooms sauteed in duck fat Winter squash (or any low carb veg) with pesto (made without cheese) Shirataki with pesto (made without cheese) Avocado Avocado slices with pesto (made without cheese) Guacamole with pork rinds or jicama slices as dippers Creamy Pumpkin Curry Soup Peanut Sauce on Shirataki or Cabbage Spinach Salad with Bacon Dressing Cauliflower "Potato" Salad Coleslaw Hummus made with lots of olive oil Baba Ganoush Macadamia nuts Chile-Roasted Macadamia Nuts Pine nuts Nut butters Sunflower butter Coconut oil Coconut butter Coconut cream Coconut milk Mayonnaise Rebecca's Avocado Salad Dressing Greek Lemon Garlic Salad Dressing Green Goddess Dressing Kalyn's Creamy Balsamic Dressing Compound Butter or Other Fat Olives Olive Spread with Walnuts Flax Seed Flax Crackers Part I Flax Crackers Part II Focaccia-Style Flax Bread Bacon Onion Biscuits Bacon Flax Muffins MizKitty's Mug Muffin (maybe use coconut oil for the butter) spiced flax muffins Cranberry Flax Muffins Nancy's Paleo Porridge Nancy's Bowl Muffin for GFCF Chocolate Almond Coconut Fat Bombs Chocolate Almond Fat Bombs Lemon Coconut Truffles Demi's Chocolate Mousse (well, it has butter -- maybe coconut oil would work) capmikee's smoothie with egg yolk Avocado Coconut Smoothies, see recipes below Coconut Milk Kefir Coconut milk combined with freeze-dried berries in the blender (tastes just like fruit-flavored yogurt) -------------- Avocado Coconut Smoothie: Meyer Lemon and Almond 1/2 perfectly ripe Hass avocado 3-4 Tablespoons coconut milk a small squeeze of Meyer lemon a small amount of Meyer lemon zest some crushed ice about 1/2 cup of water a couple drops of almond extract a touch of sweetener Blend until smooth and enjoy. --------- Avocado Coconut Smoothie: Pandan and Lime 1/2 perfectly ripe Hass avocado 3-4 Tablespoons coconut milk a small squeeze of lime some crushed ice about 1/2 cup of water a couple drops of pandan extract (available at Asian markets for less than a dollar a bottle) a touch of sweetener Blend until smooth and enjoy. |
What an amazing thread! Thank you, Allison!
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:clap: Glad to see this thread starting! So many of the LC recipes are full of cheese and cream and I get frustrated trying to find ones without those that I can use.
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Your list is so awesome, Allison. I can't think of anything to add.
Oooh, pumpkin soup just caught my eye. I wonder if I have any canned pumpkin. YUM! |
Thank you Allison!
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What an awesome idea to create this list, Thank you so much!!
I had to look up Chawan Mushi, sounds very interesting and that is something I would love to try. Right now I am eating a bowl of Nancy's Paleo Porridge and enjoying it very much! |
I'd totally forgotten about the paleo porridge!
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Quote:
Chawan Mushi can be high fat or low fat depending on what you put in it or leave out. A couple of traditional high fat garnishes (added after cooking) are ikura (salmon roe) and uni (sea urchin). You can eat chawan mushi either hot or cold. It adds variety to the routine of chicken-beef-pork-salmon, chicken-beef-pork-salmon, chicken-beef-pork-salmon. I need variety. |
You can make foods fattier by saucing them. My favorite sauces of all time are aioli (garlic mayonnaise, sometimes with additional flavors like cumin), pesto, romesco, chermoula, and chimichurri. My mouth waters at the thought. :yum: These can all keep in the refrigerator for maybe a week.
Flavored Mayonnaise Variations - LA Times Flavored Mayonnaise - Good Housekeeping Sixteen Flavored Mayonnaise Variations - Luna Cafe Wolfgang Puck's Pesto - no cheese! yay! Romesco Sauce, Bon Apetit - without bread Wolfgang Puck's Romesco Sauce - another without bread Chermoula - Chicago Tribune Chermoula - NY Times Chimichurri Chimichurri |
I remembered a couple more classic dishes.
Bagna Cauda (literally, "hot bath") from Piedmont is a bowl of warm olive oil flavored with anchovies, garlic, capers, etc., that you dip crudites into. There are a lot of contemporary variations, like this one that uses grilled squash as dippers instead of raw veggies. Le Grand Aioli is a traditional recipe from Provence. Patricia Wells considers it an excuse to eat garlic. You make a triple recipe of aioli (garlic mayonnaise) and serve it alongside a platter of lightly cooked vegetables, hard-cooked eggs, salt cod (which takes days of soaking before cooking), and land snails (or seafood). Speaking of traditional foods, foie gras is 88% calories from fat. :yum: |
Though I haven't worked out the fat ratios, there is also a Paleo Pumpkin Oatmeal http://girlmeetspaleo.wordpress.com...-paleo-oatmeal/
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That looks yummy, Janet! Thanks.
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From reading some old threads I've found that people here have had success with these substitutions in the classic Revolution Rolls:
Revolution Rolls made with mayonnaise instead of cream cheese (3 T mayo : 3 eggs). One person used half that much mayonnaise with success. Revolution Rolls or Oopsie Rolls made with a nut butter or peanut butter in place of cream cheese (anywhere from [2 heaping T peanut butter : 4 eggs] to [6 T nut butter : 3 eggs]). Using the higher proportion of nut butter to egg makes the results drier and crispier. Oopsie Rolls made with avocado instead of cream cheese. LCStudent (Lauren) did this and liked them but said they tasted a little avocado-y and thought they needed either onion/garlic powder or sweetener/cinnamon. One recipe with a dairy-free substitution: IrishShrty's Peanutbutter Revolution Rolls |
Going through the recipe thread in the paleo subforum I found:
Pork Rillettes Tom Ka Gai To keep the fat content high you might need to reduce the quantity of chicken or shrimp. Avgolemno Soup This is a classic Greek recipe for thickening soup with raw eggs. You need to serve it immediately and it is not good leftover. Brains n Eggs Okay, it has cream or milk but I couldn't resist. It's got to be very high in fat. Chorizo Scrambled Eggs Lamb Meatballs with Tahini Dipping Sauce Mexican Chorizo on Cauliflower Avocado Compound Butter Nancy tried this and said it is delicious but that she would reduce the cumin by half next time. Bacon Grease Dressing Fake Foccacia PaleoDeano's Dairy-Free Smoothie Nut Meal Pancakes Almond Muffins Flax Blueberry Nut Cinnamon Muffins Vanilla Coconut Pudding Pumpkin Pudding Chocolate Mousse Coconut Oil Fudge |
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