Crock-pot Low Carb and Low Sodium Vegan Ramon Noodle Soup

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After researching various recipes I decided to come up with my own version of vegan Ramon low sodium and low carb soup. Before I dive into the recipe I should explain why I make recipes like this. About three months ago a friend found out that his health needed some improvement. Per the doc he had to cut down on sodium and animal products. So, I offered to make him a dinner once a week that is vegan and low sodium. Since I eat low carb I also do my best to keep it low carb.

My first vegan Ramon noodle soup I followed a recipe I found online. For the Ramon pictured above I did my own thing. Sadly my Skinny Pasta was out of stock, but silver lining is I found another very good option for noodles called Smart Noodle by House Foods. They taste very good; slightly higher in carbs, but only by 2 carbs. Sodium is the same. I think I will likely use them again.

In all, I am very happy with how the recipe turned out. Per serving it was only 15 carbs and sodium was 180 mg. If you make this carbs and sodium will depend on the ingredients you use. Please keep in mind I made this to be spicier, so if you want it less spicy add less of the chili powder! If you like it super spicy add more chili. My friend loves spicy food so he added a little more spice to his bowl. Mine was more than

Ingredients:

  • 2-3 Packages of Smart Noodles or Skinny Pasta
  • 1 Package of extra firm tofu
  • 4 Cups vegetable broth
  • 1 Cup Water
  • 1 Teaspoon minced fresh ginger
  • 2-3 Minced fresh garlic cloves
  • 1/4 Cup shredded nappa cabbage
  • 1/4 Cup chopped carrots
  • 2 Medium turnips cut into small cubes
  • 2 Tablespoons chili powder + 1 table spoon chili powder
  • 1 Tablespoon chipotle chili powder + 1 tablespoon chipotle chili powder
  • 1 1/2 Teaspoon coconut amino soy sauce
  • 1 to 2 Teaspoon sea salt or kelp granules
  • 2 tablespoons of oil (Coconut, vegetable, etc.)

Instructions:

  1. The night before prepare the tofu. I found a wonderful website for making the best tofu! Please reference the link here. https://minimalistbaker.com/tofu-that-tastes-good-stir-fry/ . For those wanting a quick how to:
    1. Wrap tofu in paper towel and set something heavy on it. Once paper towel is soaked through, remove the paper towel and wrap the tofu with fresh paper towel. Repeat the process until paper towel is not completely soaked.
    2. Cut tofu into cubes.
    3. Use the oil to grease a cookie sheet.
    4. Sprinkle evenly 1 tablespoon of chili power, 1 table spoon chipotle chili powder and 1/2 teaspoon salt on the pan.
    5. Put tofu on the pan spaced apart.
    6. Cook for 15 minutes, take out of oven, flip each tofu piece and bake for another 15 minutes.
    7. Remove from pan and let them dry further in a sealed container.
  2. The next day get out your crock-pot. Add all ingredients except for the tofu. Make sure to follow instructions for the low carb noodles. Most will suggest washing the noodles.
  3. Cook on low for 6 hours or on high for 3-4 hours depending on crock-pot.
  4. About 30-40 minutes before serving add the tofu.
  5. Enjoy!

 

 

 

Kinda Low Carb Meatballs

Tonight I created another Katherine original. I threw this together very randomly, but this time I actually noted what I did! So here it is! If done correctly you should have about 12 medium sized meatballs. Each meatball is about 10 carbs roughly depending on what brand or amount of breadcrumbs you use. I think I might be able to get this a lot lower carb, but it will take some playing around first. If I do come up with a lower carb version I will update this post.  IMG_20190204_185340

Ingredients:

1/2 pound pork
1/2 pound beef
2 eggs
1-2 cups bread crumbs
1 cup mozzarella cheese
1 tablespoon mince garlic
1 teaspoon salt
1 teaspoon white pepper
A dash of black pepper
1 1/2 teaspoon basil
1 tablespoon parsley
1 tablespoon oregano
1 teaspoon of rosemary
1/2 teaspoon celery flakes
2-3 tablespoons red pepper flakes

Instructions:

  1. Preheat oven to 350.
  2. Put all ingredients in a bowl except the red pepper flakes. I suggest taking off any rings as this time as this can get gross! Are you ready? Roll up the sleeves and start mushing everything together.
  3. Once everything is combined form medium size meatballs and place on cookie sheet. Sprinkle red pepper flakes over meatballs.
  4. Cook for about 30-35 minutes depending on your oven. I flipped the meat balls halfway through. Using the thermometer verify they are the correct temp. Let sit on the oven while preparing noodles and sauce. I used Skinny Pasta (5 carbs per serving) and Mezzetta Napa Valley Homemade Marinara sauce (also 5 carbs per serving).
  5. IMG_20190204_192354IMG_20190204_192335.

Katherine’s Protein Pancakes

So believe it or not, but this stack of pancakes is only 10 carbs. And that is total carbs; not net! Of course this depends on protein powder brand. I use Sun Warrior: https://www.amazon.com/gp/aw/d/B0728KH7BX/ref=mp_s_a_1_1_a_it?ie=UTF8&qid=1549037067&sr=8-1-spons&keywords=sunwarrior+protein+powder+vanilla&psc=1

Ingredients:

3-5 Eggs (depending on how eggie and fluffy you want them)

2 tablespoons ground watermelon seed

1 scoop vanilla protein powder

1 teaspoon vanilla extract

Dash if pink salt

1 tablespoon cream cheese

1 teaspoon cinnamon

1/8 teaspoon monk fruit. Add more if wanting sweeter

Instructions:

1) Crack eggs into large bowl and beat until smooth.

2) Beat in rest of ingredients until combined.

3) While mixing ingredients heat oil in pan. Once pan is hot add dough.

4) When top of dough is bubbling or brown on underside flip pancake.

5) Repeat and enjoy!