Low Carb Recipes

Makes 1 1/2 cups

* 4 Tbsp. Splenda
* 1 cup boiling water
* 1/2 red bell pepper, stem removed but with the seeds and core left in
* 1-3 fresh chili peppers
* 2 cloves garlic, smashed
* 1 tsp. salt
* 4 Tbsp. lemon or lime juice
* 3 Tbsp. fish sauce

Combine the Splenda and boiling water. Let sit until cool.

Roughly chop the pepper and chilies. Combine with the garlic, salt and 1/4 of the Splendar mixture in a food processor or blender. Blend until smooth. The pepper seeds will remain whole. Add to the rest of the Splendar mixture along with the lime juice and fish sauce. Keeps for 1 week, covered and refrigerated.

Total Carbohydrates: 21.43
Total Carbohydrates Minus Fiber: 18.09
Carbohydrates per Serving (1 Tbsp.): 0.9
Carbohydrates per Serving minus Fiber (1 Tbsp.): 0.75

Serves 4-6

* 1 clove garlic, minced
* 1/2 tsp. salt
* 2 tsp. Dijon mustard
* 1 Tbsp. white wine vinegar
* 5 Tbsp. vegetable oil
* 3 Tbsp. olive oil
* 1 1/2 cups peeled, seeded cucumber, diced into 1/2-inch cubes
* 1 head of romaine lettuce, washed, dried and cut into 1/2-inch squares
* 1 cup radishes, diced into 1/2-inch cubes
* 1 cup tomatoes, diced into 1/2-inch cubes
* 1 cup yellow pepper, cut into 1/2-inch squares
* 1/4 cup finely diced red onion
* 1/2 cup freshly grated Parmesan cheese
* 1/2 cup coarsely chopped mint

In a small bowl, whisk the garlic, salt, Dijon mustard and vinegar together. Slowly whisk in the vegetable and olive oils.

Mix all the vegetables together in a large bowl. Pour the dressing over the vegetables and toss well. Add the Parmesan cheese and mint and toss again.

Total Carbohydrates: 33.21
Total Carbohydrates Minus Fiber: 17.35
Carbohydrates per Serving (4 servings): 8.30
Carbohydrates per Serving minus Fiber (4 servings): 4.33

Serves 4-6

* 1 clove garlic, minced
* 1/2 tsp. salt
* 2 tsp. Dijon mustard
* 1 Tbsp. white wine vinegar
* 5 Tbsp. vegetable oil
* 3 Tbsp. olive oil
* 1 1/2 cups peeled, seeded cucumber, diced into 1/2-inch cubes
* 1 head of romaine lettuce, washed, dried and cut into 1/2-inch squares
* 1 cup radishes, diced into 1/2-inch cubes
* 1 cup tomatoes, diced into 1/2-inch cubes
* 1 cup yellow pepper, cut into 1/2-inch squares
* 1/4 cup finely diced red onion
* 1/2 cup freshly grated Parmesan cheese
* 1/2 cup coarsely chopped mint

In a small bowl, whisk the garlic, salt, Dijon mustard and vinegar together. Slowly whisk in the vegetable and olive oils.

Mix all the vegetables together in a large bowl. Pour the dressing over the vegetables and toss well. Add the Parmesan cheese and mint and toss again.

Total Carbohydrates: 33.21
Total Carbohydrates Minus Fiber: 17.35
Carbohydrates per Serving (4 servings): 8.30
Carbohydrates per Serving minus Fiber (4 servings): 4.33