Marinades or Veggie Sauce

[Katie_1985]

Hi Guys!

I am on my fourth day of induction and I was hoping to make a veggie medley but is there any safe sauce we can use in the induction phase to give veggies or meats flavour? Like a tomato sauce even?

Let me know!

SO excited to be here! I can't believe I'm on day four! I've NEVER made it past day 3 for years!!! I did Atkins in 2003 and loved it!!!! I was so successful! Now I am trying to drop my university weight!

Thanks Guys!

[Adena]

Re: Marinades or Veggie Sauce

Katie, welcome -- great to see you so excited! You've made it past the "hump" -- appetite supression should have kicked in or will soon. That's my favorite part!

Let's see, for sauces.... you can add a little heavy cream to butter and cheese to make a creamy cheesy sauce. You can do something with diced/crushed tomatoes, but better to use your own rather than canned b/c of added sugars. Tomato w/ olive oil and basil or cilantro is great... Also, hollandaise (see recipe below) is a wonderful decadent one!

If you like canned green beans, try them cold with a little vinegar (and or lemon juice), olive oil, and just a little splenda -- really good! You could actually put that "dressing" on anything.

Hollandaise Sauce
Makes about 1 1/4 cups

2 egg yolks (1.0)
2 tablespoons lemon juice (3.0)
1 3/4 tablespoons water (0)
1/8 teaspoon ground cayenne pepper (0)
1/8 teaspoon salt (0)
1/2 cup (8 ounces) unsalted butter (0)

In a small sauce pan, melt the butter and set aside. Be careful not to brown the butter.

In another sauce pan, combine the egg yolks, lemon juice and water. Cook over medium heat, whisking continuously until thickened. Remove from heat and add the butter, a tablespoon at a time. Whisk the butter in completely before adding another tablespoon. Add the cayenne pepper and salt. Whisk until incorporated.

Serve with hot steamed vegetables, fish, etc.

For the whole recipe:
Total carbs = 4
Fiber grams = 0
Net carbs= 4

Finally, if you haven't checked out Linda's website, DO: http://www.genaw.com/lowcarb/recipes.html. There are TONS of great induction-friendly options. Enjoy!

[Katie_1985]

Re: Marinades or Veggie Sauce

Wow! Thank you so much for those suggestions! The hollandaise sauce looks particularly wonderful!

Thank you!!!

[kate58]

Re: Marinades or Veggie Sauce

I make a sauce base that any flavour can be added to easily to ring the changes. It keeps in the fridge for a few days and also freezes and is very tasty!

Ingredients

1 cup raw cauliflower
1 clove garlic, chopped
0.5 small onion, chopped
1 stalk celery, chopped
1 slice sweet red pepper, chopped
2 pats butter
3 cups water

Put the water in a saucepan over a medium heat and add the cauliflower. Melt the butter in a pan and gently saute the onion, celery and pepper. When the onion is just becoming transparant, add the garlic and continue to fry for about another minute.
Add the fried veg to the water. Simmer the lot for about 20 mins. Put everything into a blender and blend until very smooth. Stir in the cream.

This is very nice on it's own as a sauce, but you can add anything you like to ring the changes. A quick way is if you are frying meat, to just add a little water to the pan to dissolve the meat juices, then ladle in half a cup or so of the sauce base.

Also good with a squirt of tomato puree (make sure is unsweetened), which is especially good with fish of any kind.

You can also use this sauce base as the liquid in stews or casseroles.

Or thin it a bit and it's soup!

Recipe makes about 4 cups. 1 cup is quite a lot of sauce.

Nutritional Content per whole recipe

Calories: 226
Fat: 19g
Carbs (total): 12g
Fibre: 4g
Net Carbs: 8g
Protein: 4g

[Katie_1985]

Re: Marinades or Veggie Sauce

Thanks so much!!!