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Low Carbohydrate Recipes for Dr. Bernstein's Diabetes Solution

Low Carbohydrate Recipes for Dr. Bernstein's Diabetes Solution

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Published by Secret Squirrel
Low Carbohydrate Recipes that comply with the regimen of Dr. Bernstein's Diabetes Soluton
Low Carbohydrate Recipes that comply with the regimen of Dr. Bernstein's Diabetes Soluton

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Categories:Types, Recipes/Menus
Published by: Secret Squirrel on Jun 29, 2013
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07/28/2013

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Makes 8 slices

Per slice.
Effective catbohydrates: 8.9 g
Carbohydrates: 11 g
Fiber: 2.1 g
Protein: 38.5 g
Fat: 40.1 g
Calories: 564
Per crust (8 servings).
Effecrive carbohydrates: 5.8 g
Carbohydrates: 6.5 g
Fiber: 0.7 g
Protein: 209 g
Fat: 99 g
Calories: 1,812

I love having cold pizza for breakfast. It reminds me of my former life, when I used to sock away half a large
pizza inone sitting and eat the leftovers for breakfast.

You can use ground chicken, turkey, pork, or lamb for the crust instead of beef. For truedecadence, make
the crust entirely out of Italian sausage.

Use the mushroom and pepper topping given here or whatever toppings are your favorites. Two of mine
areprosciutto with black olives and onion and Italian sausage with green olives and mushrooms. I used to love
the salty,hot, and sweet combination of anchovy, hot peppers, and pineapple, but there’s no good substitute for
pineapple. I don’t think strawberries would cut it!

Ingredients:

MEAT CRUST

2 lb. (908 g) extra-lean ground beef

1
/4 cup (60 ml) finely diced onion
1 garlic clove, minced
1 large egg

1
/2 cup (120 ml) freshly grated Parmesan cheese

3
/4 tsp. (3.7 ml) sea salt

1
/4 tsp. (1.2 ml) freshly ground black pepper

MUSHROOM AND PEPPER TOPPING

2 Tbsp. (30 ml) extra-virgin olive oil

3
/4 lb. (340 g) mushrooms, sliced
Sea salt and freshly ground black pepper
1 cup thinly sliced red bell pepper
1 cup Tomato Sauce (or mix 2 tablespoons tomato paste into 1 cup mayo then carbs per slice would be 10g)
12 oz full-fat mozzarella cheese, grated
1 tsp dried oregano (optional)

To make the meat crust: Preheat the oven to 450◦F (225◦C).

In a large bowl, mix the beef, onion, garlic, egg, cheese, salt, and pepper. Pat evenly in a 16-inch (40-cm)rimmed
pizza pan.

Bake for 10 minutes. Remove from the oven and carefully pour out the juices that haveaccumulated in the
pan. The meat will have shrunk to about 12 inches (30 cm), and this is fine.

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26

0.0 Beef

To make the mushroom and pepper topping: Heat the oil in a large frying pan over high heat. Add the
mushrooms, season with salt and black pepper, and fry for 5 to 10 minutes, or until the mushrooms arebrowned
and the liquid has evaporated. Scoop the mushrooms out of the pan into a sieve to drain. Add thered pepper
to the pan. Fry until the peppers are slightly limp. Add to the mushrooms.

Preheat the broiler. Spread the tomato sauce evenly over the meat crust and scatter the mushrooms and-
peppers over it. Cover evenly with the cheese and sprinkle with the oregano (if using).

Broil until bubbly and lightly browned. Cool on a rack for a few minutes before slicing and serving.

JAPANESE PIZZA?

Believe it or not, mayonnaise is a very common pizza ingredient in Japan, and it’s quite delicious. It’s used in
place of tomato sauce. If you’re in the weight-loss phase of low-carbing, it’s something to consider. You can
also mix tomato sauce or pesto with mayonnaise to cut down on the carbohydrate count.

A Collection of ”Diabetic Solution” Recipes

27

0.0 Beef

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