February 24, 2014 By Carolyn 22 Comments Barramundi, a delicious firm white fish, makes low carb Thai Fish Cakes that are out of this world! Thai fish cakes have been on my to-do list for a while now, and once I discovered barramundi at my local Trader Joe’s, I thought it was time to play around a bit. As for the spicy mayo, all the recipes I saw had some sort of dipping sauce to accompany the cakes.
NOTE: You can make these paleo by using homemade mayonnaise (use avocado or nut oils) and by using Red Boat Fish Sauce, which contains no sugar. There’s not a ton of fish sauce in the recipe, so it might not matter too much, bu do you know if fish sauce is gluten free? April 24, 2015 By Carolyn 4 Comments All the wonderful flavors of Thai Peanut Sauce on tender, juicy grilled chicken. I think if I were forced to pick a single ethnic cuisine to eat for the rest of my life, I would pick Thai food. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Spring rolls are a traditional and well-loved Thai appetizer, but the dough they are wrapped in is similar to a thin pasta, and therefore high in starchy carbohydrates.
Most Thai soups are prepared without starches and then served with noodles or rice, which means that you can order your soup plain in a restaurant. As long as you stay away from pad thai, which is a fried noodle dish, you should have no trouble finding a delicious main dish that is deeply flavored and light in carbohydrates. Unfortunately, unless you have saved up enough carb grams to enjoy a bit of fresh fruit, Thai desserts tend to be as loaded with starch and refined sugar as most Western desserts.
January 21, 2015 By Carolyn 35 Comments Craving healthy Thai food without all the sugar and carbs? But this time, I wonder if it’s possible to become addicted to one single kitchen gadget?
I’d say that if any kitchen gadget could inspire addiction like this, the Spiralizer would probably rank at the top of the list. This looks great – I have a spiraler I have not used yet (sigh) – perfect initiation!
Shoveled about 8 inches of snow off my driveway today & was thinking about a nice hot soup for supper.
Just letting you know that I featured this recipe in my Deliciously Healthy Low-Carb Recipes round-up from last month. We had this for dinner tonight and honestly we all agreed it was one of the best soups we have ever had! When I create something that tastes as good as I imagined it would, I have a hard time containing my enthusiasm and I know it spills over here.
Besides being a sustainably farmed and Omega-3 rich fish, barramundi is incredibly versatile. All opinions, thoughts, recipes, photography, random tangents and incoherent ramblings are my own. There is a brand called Red Boat this is just simply fish and salt so it’s totally paleo and GF.


I will try them this evening with some local (to Cape Town) Cape Salmon, I am sure they will be delicious. I just find something magical about the interplay of flavours in Thai, of heat and salt and sweet and tangy. She’d found a good recipe that they used frequently in a couple of ways, one of them being as a sauce for chicken thighs.
It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. When cooking at home you have even more control over the carbohydrate count by substituting tofu or vegetables for the carb-laden starches without sacrificing flavor.
Satay is a better choice because because the grilled protein and peanut-based dipping sauce are naturally low in carbs and are both flavorful and filling. The vegetables are muddled in a mortar and pestle along with the dressing ingredients which usually include chili pepper, fish sauce, garlic, lime juice and palm sugar. Hearty and flavorful choices include tom yam kai, which is a spicy chicken soup, and tom yam goong, which contains shrimp.
Almost any type of green, red or yellow curry will offer rich flavor, sensual texture and few carbs, as long as you enjoy the dish without the accompanying starches. A cup of hot green tea sweetened with stevia or agave is probably your best bet for a virtuous end to a sumptuous, low-carb meal.
The sort of thing where it’s so fun to use, you find yourself making excuses to use it over and over again. Well, it just so happens that when The Low Carb Test Kitchen Facebook page reaches 5000 (and it’s really, REALLY close), I will be giving one away over there. I am addicted to my spiral cutter too, so I’m thrilled to see another recipe where I can use them. It’s quite a firm white fish, so it holds together really nicely and lends itself well to a number of different cooking methods. I also changed things up because I didn’t want to open a full can of coconut milk just to add a few measly spoonfuls to the recipe.
Thanks for posting this – I too am a Type 1 Diabetic, so it is always a treat finding excellent low-carb recipes! The undertones of things like lemongrass and ginger and garlic just fire up my tastebuds and I salivate just thinking about it. At first I envisioned leaving some sauce for pouring on after, but in the end, I used it all up as the marinade and for brushing on the chicken while it grilled so that it got sticky and slightly charred. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.
When dining out, ask for the dressing on the side and when making it at home substitute a low-carbohydrate sweetener such as stevia for the palm sugar. The first is more likely to include rice or noodles, so make sure to ask if they are offered on the side or not served at all. Pair a vegetable stir fry with satay for a balanced meal that offers a variety of flavors and textures.


You do one zucchini and get quite a giggle out of it, especially the somewhat phallic-looking zucchini core that results.
The green curry is mild and love all the other ingredients as well, using rotisserie chicken and homemade broth. In some ways, the texture of barramundi is more like chicken than fish, and this trait makes it perfect for things like fish cakes. And since I’d recently bought myself some coconut butter, I decided to try that along with a few tablespoons of water. But I honestly felt like the cakes didn’t need it, that they were just as good on their own. You will need to wet your hands frequently to keep the mixture from sticking. In a large skillet over medium, heat 1 tbsp coconut oil until melted and pan is hot. I carried a hand-written version of that recipe home with me and we made that sauce frequently for a long time. The second is made with a flavorful blend of chili pepper, galangal, kaffir, lemon grass, lime leaves, shallots and tamarind.
Then you do another zuke, and another, and soon you have a huge pile of spirally low carb zucchini noodles taking over your counter.
Over the years, it changed and adapted to my own tastes, with a bit more heat and the addition of some tangy, salty fish sauce. Thai salads consisting of beef, pork, chicken or seafood and greens are also a good low-carb choice. Both soups are traditionally made two ways; either in a clear broth or with coconut milk added for a slightly thicker and milder soup. And the cakes don’t fall apart when they hit the hot oil, as some more fragile fish might do.
And I started leaving out the sugar even before I went low carb, as it just didn’t seem to need it. Coconut milk is not carb-free so depending on your carbohydrate allowance for the day, you may want to choose the clear broth. You find yourself eyeing every fruit and vegetable in the house, wondering how that would fare on your spiral cutter.
And if I haven’t managed to convey my enthusiasm, then I haven’t done my job properly!
I get pretty excited when a recipe tastes as good as I hoped it would, but I get even more excited when a recipe tastes even better than I imagined.
I love that traditional Thai fish cakes are on the small side, meant to be eaten as a finger-food instead of with a knife and fork. If you are not serving it all at once, only use enough zoodles for each bowl of soup you are serving.



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