Fat Fast Cookbook: 50 Easy Recipes to Jump Start Your Low Carb Weight Loss (17 page)

2.
    
Add the chive-and-onion cream cheese and butter, and stir till they melt to combine into a smooth sauce.

3.
    
Sprinkle with 1 tablespoon of the Romano or Parmesan and stir in. Top with the last tablespoon of cheese, and eat.

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My adorable neighbor Keith Johnson, of
Permaculture Activist
, asked me to harvest his basil while he was out of town for two weeks. I made a whole lot of pesto with it. I gave most of it to him, but kept a container for myself—and made this.

·
     
1 packet tofu shirataki

·
     
1 tablespoon pesto sauce

·
     
1 tablespoon olive oil

1.
    
By now you know the drill: Drain and rinse the noodles, nuke for two minutes, drain again, nuke for another minute, drain one more time. Snip across ‘em with your shears.

2.
    
Now add the olive oil and pesto, and toss till everything’s evenly distributed. Eat!

When you’re done Fat Fasting, try these over a steak!

·
     
3 ounces mushrooms

·
     
1 tablespoon olive oil

·
     
1 tablespoon butter

·
     
¼ teaspoon onion powder

·
     
¼ teaspoon garlic powder

·
     
Salt and pepper

1.
    
If your mushrooms aren’t sliced, slice ‘em. (I buy mine sliced.)

2.
    
Over medium heat, combine the olive oil and butter in a medium-sized skillet. Add the onion and garlic powder and stir.

3.
    
Now sauté the mushrooms until they’ve softened and changed color. Sprinkle with salt and pepper to taste, and eat.

Not only is this delicious, it’s one of the most filling recipes in this book.

·
     
1 packet tofu shirataki, macaroni style

·
     
1 ½ tablespoons roasted red bell pepper

·
     
1 ½ tablespoons chopped sugar-free bread-and-butter pickles

·
     
2 tablespoons diced celery

·
     
1 ½ tablespoons sliced scallion

·
     
1 ½ tablespoons chopped black olives

·
     
2 tablespoons mayonnaise

·
     
½ teaspoon red wine vinegar

·
     
½ teaspoon pickle juice

·
     
2 dashes hot sauce, or to taste

·
     
Salt and pepper

1.
    
Drain and rinse your shirataki and put ‘em in a bowl. Microwave on high for two minutes, then drain again. Repeat—nuke and drain again. Leave them in the strainer to cool while you...

2.
    
Chop your roasted red pepper, sugar-free bread-and-butter pickles, and celery, and slice your scallions thin, including the crisp part of the green shoot. Yes, put a tablespoon on your cutting board and measure all these things. Tedious, I know, but fat-fasting is about precision. Put all this stuff in a bowl as it’s chopped. I’m assuming you bought chopped ripe olives—you can get a little can of them in any grocery store—so measure in your 1 ½ tablespoons of olives, as well. (If you didn’t buy ‘em chopped, you’ll want to chop them first, of course.)

3.
    
Okay, noodles are cool. Dump ‘em in with the chopped veggies. Measure in the mayo, vinegar, juice from the sugar-free bread-and-butter pickles, and hot sauce. Stir until everything is evenly mixed and coated with dressing. Add salt and pepper to taste.

4.
 
   
If you can stand the delay, this will improve with a few hours of chilling. But I’ve been known to eat it straight out of the mixing bowl as soon as it was done, and never regretted it.

This makes six servings, so be sure you want to eat mousse a lot for a couple of days, or share it with your family. I’m afraid halving the recipe doesn’t work, because of that one egg yolk.

·
     
½ cup heavy cream, chilled

·
     
8 ounces mascarpone cheese

·
     
1 egg yolk

·
     
¼ cup chocolate flavored sugar-free syrup

·
     
2 teaspoons instant coffee

·
     
1 teaspoon vanilla extract

·
     
1 ½ teaspoons cocoa powder

1.
    
In a deep, narrow bowl, using an electric mixer, whip the cream until stiff. Set aside while you...

2.
    
Use your mixer to whip together the mascarpone, egg yolk, chocolate flavored sugar-free syrup, instant coffee, and vanilla. Whip, scraping down the sides of the bowl from time to time, for a good 2 to 3 minutes.

3.
    
Using a rubber scraper, gently but thoroughly fold the whipped cream into the mascarpone mixture. Divide into small dishes—remember, this is to be 6 servings—and dust lightly with cocoa powder.

4.
    
Chill well before serving.

Per Serving: 252 Calories; 26g Fat (91.2% calories from fat); 3g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Usable Carbs

Rebecca says:
This is the first thing I
eat
in the morning. Not only is it a good start to a Fat Fasting day, but it has the added benefit of being a liver cleanse and detox, according to some low-carb writers. If you are new to coconut oil or MCT oil, you may need to start with less if your tummy gets upset. As you adjust to the oil, you can increase it until you reach the amounts in this recipe.

·
     
1 tablespoon extra-virgin olive oil

·
     
1 tablespoon coconut oil (melted) or MCT oil or liquid coconut oil

·
     
1 tablespoon fresh or bottled organic lemon juice

·
     
5 drops unflavored liquid stevia extract

1.
    
Put all ingredients into a small cup or jar w
ith a ti
ght lid and shake for 30 seconds.

2.
    
Drink up!

This Paleo/low carb-friendly coffee—with unsalted butter instead of cream—is gaining popularity, but coconut oil is more ketogenic than butter. That Nice Boy I Married loved this, said it was better than coffee with regular cream.

·
     
1 cup hot brewed coffee