What better salad to eat than cucumbers. They meet the budget of just about anyone with their inexpensive price tag, and they provide numerous health benefits. Among them are the following: antioxidant activity, potential anti-diabetic, toxins and waste cleanser, soothing of skin irritations, and the prevention of constipation. When eaten raw in a salad, the fiber ingested can help maintain a healthy weight. Just be sure to wash them well before using them in your salad, since they are known to be treated with pesticides.
Chinese side dish that includes sesame seeds, garlic, sesame oil, and rice vinegar.
Prep Time15 mins
Total Time15 mins
Servings: 4 people
Bowl for Salad
- 3 Cucumbers Small/Medium Size
- 2-3 Cloves Garlic Minced
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Rice Vinegar or Chinese Black Vinegar Whatever You Have on Hand
- Sea Salt to Taste
Wash and dry cucumbers.
Smash cucumbers by rolling over them with the rolling pin.
Cut cucumber into small bite size pieces on cutting board.
Transfer cucumber pieces to a bowl and top with garlic, sesame oil, and rice vinegar
Combine and toss all ingredients.
Add sea salt to taste
Whenever I have made any sort of cucumber salad I have found that if it is cooled in the refrigerator for at least one hour the cucumbers will absorb the flavor of the vinegar and oil for a tastier version.
I love a quick, easy to prepare meal with a minimal amount of ingredients. Since I have been cooking a modified version of the keto diet, my meals for the family have become less desirable. So, I set out to make my family friendly meals keto-friendly meals. How did I do that? I kept most of the same ingredients I used to use in my keto-friendly meals, but now I use a low carb version. When my son said that he “loved” this meal I knew it was a winner! Try my keto-friendly version of the Korean Bowl.
Korean Beef Bowl
In just 15 minutes prepare a dish that tastes like Korean BBQ. It doesn't get any easier than this!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 people
- ¼ cup Brown Sugar Packed
- 2 teaspoon Sesame Oil
- ½ teaspoon Crushed Red Pepper Flakes Or more to fit your taste
- ¼ teaspoon Ground Ginger
- 1 tablespoon Vegetable Oil
- 3 cloves Garlic Minced
- 1 pound Ground Beef Grass Fed
- 2 tablespoon Green Onions Thinly Sliced
- ¼ teaspoon Sesame Seeds
- 2 cups Low Carb Rice, Shirataki Noodles, or Cauliflower Rice Adjust quantity as needed
In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
Heat vegetable oil in a large skillet over medium high heat. Add garlic
and cook, stirring constantly, until fragrant, about 1 minute. Add
ground beef and cook until browned, about 3-5 minutes, making sure to
crumble the beef as it cooks; drain excess fat.
Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.
Serve immediately over a bed of low carb rice, dried shirataki noodles, or cauliflower rice garnished with green onion and sesame seeds, if desired.
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