High Carb

Welcome carb-cyclers, I hope you enjoy these high carb recipes. All the nutrition info can be found at the bottom of each recipe. NOTE: all recipes are net carb calculated.

For lower carb recipes, CLICK HERE.

To order any of the Handcrafted Seasoning Blends used in these recipes, just CLICK HERE. 

ENJOY!

Quinoa and Rice Pilaf

Yields: 2 cups - 8 (1/2 c.) servings per recipe

  • 1 c. cooked brown rice
  • 1 c. cooked quinoa
  • 1 shallot, chopped
  • 2 garlic cloves, chopped
  • 1 red bell pepper, chopped
  • ½ T. salt
  • 1 t. pepper
  • 3 T. parsley, chopped
  • 2 T. extra virgin olive oil
  1. Heat olive oil in a medium saute pan, and cook the shallots, garlic, and bell pepper for approximately 5 minutes, or until tender.
  2. In a bowl, combine the cooked rice and quinoa.
  3. Add the shallot mixture, salt, pepper, and parsley.
  4. Stir until well combined.

Nutrition

  • Calories: 174
  • Fat: 5 grams
  • Carbs: 25 grams
  • Protein: 3 grams

Apple Pie Cranberry Granola

Tiny Little Chef Apple Pie Cranberry Granola

Yields: 10 servings per recipe

  • 4 c. old fashioned rolled oats
  • 1 c. cinnamon applesauce
  • 1/2 c. vegetable or coconut oil
  • 2 T. flax seed
  • 1/3 c. honey
  • 1 T. TLC Apple Pie Seasoning (or use nutmeg, ginger, cardamom and cinnamon or a store bought blend)
  • 2/3 c. sliced almonds
  • 2/3 c. craisins (dried cranberries)
  1. Heat oven to 350.
  2. In a large bowl toss the oats, almonds, applesauce and flax seed.
  3. Pour the oil and honey over the oat mixture.
  4. Add in the Apple Pie Seasoning.
  5. Stir until everything is evenly coated.
  6. Spread in an even layer on a greased baking pan.
  7. Bake 25-30 minutes.
  8. Allow to cool before eating.

Nutrition

  • Calories: 339
  • Fat: 17 grams
  • Carbs: 37 grams
  • Protein: 6 grams

Crockpot Cornbread

  • 1 package of Cornbread Mix
  1. Remove the inner vessel of the crockpot and set it on a piece of wax paper
  2. Trace it and cut it out.
  3. Put the wax paper cutout in the bottom of the vessel and spray the rest with cooking spray.
  4. Return to the crockpot.
  5. Pour mix into crockpot.
  6. Cover and cook on low for 60-90 minutes.
  7. ENJOY!

Steak Taco Quinoa Bowls

Yields: 4 servings per recipe - 1/2 cup of cooked quinoa per serving

  • 1 large ribeye steak (use a good quality cut)
  • 1/2 -1 T. olive oil
  • 2 T. TLC Taco Seasoning or Taste of Arizona
  • 2 c. cooked quinoa
  • 1 cucumber, diced small
  • 1 shallot, diced small
  • 1 red bell pepper, diced small
  • 1 roma tomato, diced small
  • 2 t. cilantro, chopped (can use parsley)
  • 1 T. olive oil
  • 1 T. lemon juice
  1. Cook quinoa according to package instructions.
  2. Remove steak from the fridge, and combine olive oil and seasoning to create a "paste" and rub into the meat.
  3. Cover and place steak in the fridge for the day or overnight, or leave at room temperature for an hour before cooking.
  4. Grill or broil steak to desired internal temp.
  5. Remove steak from the heat and let sit 5 minutes before cutting into thin strips.
  6. In a bowl combine the quinoa and all diced veggies.
  7. Add 1 T. olive oil and 1 T. of lemon juice and mix well.
  8. Top salad with thinly sliced steak and fresh cilantro or parsley.

Nutrition

  • Calories: 238
  • Fat: 11 grams
  • Carbs: 22 grams
  • Protein: 10 grams

Black Bean Brownies

Tiny Little Chef Black Bean Brownies

Yields: 12 brownies - 1 brownie per serving

  • 2 eggs
  • 1/2 c. old fashioned oats
  • 1 15 oz. can black beans
  • 1 T. canola or olive oil
  • 2 T. vanilla extract
  • 1/4 c. cocoa powder
  • 1/2 t. baking powder
  • 1/4 t. salt
  • 2/3 c. sugar
  • 1/3 c. chocolate chips
  1. Preheat oven to 375.
  2. Grease an 8 x 8 baking dish.
  3. Rinse and drain the black beans.
  4. Going the oats to a powder in a food processor.
  5. Add the beans and vanilla into food processor and puree to a paste.
  6. Pulse in the eggs and oil, and mix until well combined.
  7. In a separate bowl, sift together the cocoa, baking powder, salt, and sugar.
  8. Slowly mix together the bean mixture and cocoa mixture, until well combined, and stir in chocolate chips.
  9. Pour batter into the greased baking dish, and bake for approximately 20-30 minutes (depending on size of pan, or until toothpick comes out clean when inserted in the middle.

Nutrition

  • Calories: 162
  • Fat: 6 grams
  • Carbs: 24 grams
  • Protein: 3 grams

Pumpkin Spice Energy Balls

Yields: 12 balls - 2 balls per serving

  • 2 c. old fashioned oats (add more if needed)
  • 1 c. pumpkin puree
  • 1/3 c. pure maple syrup
  • 2 T. vanilla extract
  • 1/3 c. flax seed
  • 1/3 c. nut butter (peanut and almond are best)
  • 1 T. TLC Pumpkin Spice Seasoning (store bought is fine)
  • OPTIONAL: Chopped nuts and chocolate chips
  1. Combine all ingredients in a bowl and mix well.
  2. Shape dough into 1-2 inch balls.
  3. Refrigerate and eat as desired.
  4. NOTE: To add more sweetness you can add 1 T. brown sugar or some chocolate chips.

Nutrition

  • Calories: 328
  • Fat: 17 grams
  • Carbs: 32 grams
  • Protein: 7 grams

Philly Cheesesteak

Tiny Little Chef Philly Cheesesteak

Yields: 4 hoagies - 1 hoagie per serving

  • 4 hoagie rolls
  • 1 lb. flank steak, cut very thin (TIP, freeze for 20 minutes. Its easier to slice)
  • 3 T. low sodium Worcestershire sauce
  • 1 T. TLC House seasoning (sea salt, pepper, and garlic to taste)
  • 1 green bell pepper, sliced thin
  • 1 yellow onion, sliced thin
  • 8 slices provolone cheese
  • 2 T. olive oil
  • 1 T. unsalted butter
  1. Heat suet pan to medium heat.
  2. Add olive oil and butter.
  3. Add sliced onions and peppers and sauté until golden brown.
  4. Remove onions and peppers from the pan and add steak and Worcestershire sauce.
  5. Sauté until cooked thoroughly. (This goes quickly)
  6. Add peppers and onions back into the pan, and mix everything together.
  7. Heat oven to broil.
  8. Slice homie rolls in half lengthwise.
  9. Put under broiler until golden brown
  10. Add steak mixture to rolls, top with provolone cheese, and return to the broiler until cheese is melty and bubbly.

Nutrition

  • Calories: 666
  • Fat: 36 grams
  • Carbs: 37 grams
  • Protein: 45 grams

Bacon Ranch Broccoli Salad

Yields: 3+ cups - 6 servings per recipe

  • 2 c. broccoli florets
  • 1 lb. bacon (turkey or pork)
  • ½ c. plain yogurt (not Greek)
  • ¼ c. mayonnaise
  • 1 T. ranch dressing mix
  • ½ c. chopped walnuts or pecans
  • ½ c. craisins
  1. In a skillet, fry bacon until very crispy.
  2. Remove from heat and let cool.
  3. Crumble into fine pieces.
  4. In a small bowl, whisk together the yogurt, mayonnaise, and ranch mix.
  5. In a large bowl, combine all ingredients and mix well.
  6. Top with additional chopped nuts and Craisins as desired.

Nutrition

  • Calories: 493
  • Fat: 33 grams
  • Carbs: 12 grams
  • Protein: 33 grams

Barley Risotto

Yields: 2 cups

  • 1 c. uncooked barley
  • 2 T. grated Parmesan
  • 2 T. milk
  • ½ T. butter
  • ¼ t. salt
  • 1 T. fresh chopped herbs
  1. Cook barley according to the package directions.
  2. When finished, slowly stir in the Parmesan, butter, milk, and salt.
  3. Let simmer a minimum of 5 minutes until all flavors are incorporated and liquid has been absorbed.
  4. Garnish with fresh chopped herbs and enjoy!

Nutrition

  • Calories: 96
  • Fat: 2 grams
  • Carbs: 17 grams
  • Protein: 3 grams

 

Tomato Avocado Chickpea Salad

Yields: 3 cups - 6 (1/2 c.) servings per recipes

  • 1 15 oz. can chickpeas (or garbanzo beans)
  • 1 cucumber, peeled and diced
  • 1 avocado, diced
  • ⅓ c. feta cheese
  • 1 pint cherry tomatoes, roughly chopped
  • 2 T. extra virgin olive oil
  • 1 T. lemon juice
  • ½ T. TLC House Seasoning Blend (combo of seal salt, garlic and pepper)
  • 2 T. chopped cilantro
  1. Rinse and drain the chickpeas.
  2. In a bowl, whisk together the olive oil, lemon juice, and House Seasoning.
  3. To the dressing mix, slowly incorporate the chickpeas and cucumbers; Stir well.
  4. Add the next layer of tomatoes and feta cheese, and stir well.
  5. Cover with plastic wrap and chill for 30 minutes.
  6. Right before you serve, top with the fresh cut cilantro and avocado.

Nutrition

  • Calories: 354
  • Fat: 14 grams
  • Carbs: 33 grams
  • Protein: 4 grams