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This week I had the pleasure of reviewing one of the best low-carb cookbooks, Taking Out The Carbage AKA the Big Book of Bacon written by my friend and fellow blogger DJ Foodie. DJ worked on his book for 2 years and created over 220 fantastic low-carb and primal recipes.
Disclaimer: I was given this book free of charge. I use Amazon Affiliate links but I'm not affiliated with the author of the book. The opinions expressed and photos in this post are my own.
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What You'll Find in The Book
- 226 low-carb, keto & primal recipes grouped in categories: beverages, breakfast & brunch meals, appetisers & snacks, soups & stews, salads, healthy lunch options, "pasta" meals, main dishes, sides, sauces, spreads and dips, desserts, bakery and even more.
- Universal measurement system: both metric and imperial units in all recipes. This is a must feature for everyone following a keto diet!
- Detailed nutrition facts, plus detailed nutrition analysis of each recipe at the end of the book. I find this extremely useful when substituting ingredients as I can see how each of the ingredient contributes to the overall nutrition value per serving.
- Sample 2-week meal plan that will help you kick-start your diet.
- Ingredient lists, removable shopping list, guide to low-carb & primal eating, useful kitchen tips and tricks, and even more.
- All recipes are accompanied by deliciously looking photos and beautiful illustrations.
- Both printed version (hard cover) and electronic copy are available.
What I Like About The Book
Taking Out The Carbage is one of the best cookbooks I own. I think it's a must-have for everyone following a low carb diet. I know what it takes to write a cookbook and I'm not surprised that DJ spent 2 years writing it. DJ's book is beautifully designed with photos for every recipe and illustrations throughout the book. Visually it's simply stunning. DJ's style of writing is fun and makes following his recipes enjoyable.
And it doesn't end there. From detailed nutrition facts, guides, food lists, tips for low-carb sweeteners, to fun facts - this book ticks all the boxes. It's obvious that DJ put an incredible amount of effort in writing this book.
Even if you can't get the printed copy in your country, you can download the electronic copy directly from DJ's website in just a few easy steps.
You can buy Taking Out The Carbage AKA the Big Book of Bacon on DJ's website. The pre-sale price is $29.95 USD (ends Monday 15th August)!
226 Low-Carb, Keto & Primal Recipes
From breakfast to desserts, DJ has you covered. You'll find all-time favourites such as Sweet Thai Chili Wings, Chinese Spare Ribs, Blackened Chicken Tenders, Meat Lover’s Lasagna, Spicy Burger Casserole and Almond Cashew Chicken.
Apart from savoury recipes, you will find some of the best sugar-free treats such as Salted Brown Butter Pecan Pie, Strawberry & Whipped Sour Cream Trifle (with low-carb creme patissiere), Snickerdoodles or Mississippi Mud Pie.
Fettuccine Alfredo with Chicken & Broccoli
There so many recipes I wanted to try from DJ's book that I had a hard time picking just one for my review. Finally, I decided to use DJ's All-Purpose Ricotta Crepes (page 476) as the main ingredient in my Fettuccine Alfredo with Chicken & Broccoli, a recipe that is based on his Crepe Fettuccine with Tomatoes, Fresh Mozzarella & Pesto (page 224).
Result? Creamy, dreamy - I loved it! I think that using crepes is a fantastic way to substitute pasta on a low-carb diet. The crepes are basically pure fat and protein. Don't expect them to taste like "regular" pasta, they don't have the same texture but are a perfect carrier for any sauces and gravies!
Here's what DJ says about his All-Purpose Ricotta Crepes:
These crepes are extremely versatile. They’re tougher than your standard soft and svelte French crepe. They can handle a little more thrown at them. They’re also very neutral, from a taste perspective. They’re more a texture or “purpose” than they are a “flavor.” I use them for all kind of things—as a crepe, filled with sugar-free jams, shmears, and berries, but also as a wrap.
It’s not at all uncommon for me to put a slice of turkey into one of these things, then cheese, a slice of tomato, some lettuce, and mustard. Roll it up. Deli wrap! I’ve used them in place of tortillas for enchiladas. You can roll them up really tightly and slice them into noodles too! Toss these with some zucchini strips, sauce, and cheese, and it’s very pasta-like... low-primal style!
Hands-on Overall
Nutritional values (per serving)
Net carbs6.5 grams
Protein46.2 grams
Fat45.6 grams
Calories635 kcal
Calories from carbs 4%, protein 30%, fat 66%
Total carbs8.4 gramsFiber1.8 gramsSugars2.7 gramsSaturated fat25.6 gramsSodium598 mg(26% RDA)Magnesium68 mg(17% RDA)Potassium742 mg(37% EMR)
Ingredients (makes 6 servings)
Crepe fettuccine:
- 1 cup ricotta cheese (240 g/ 8.5 oz)
- 8 large eggs
- pinch salt
- butter or ghee for greasing
Chicken & broccoli:
- 600 g chicken breasts, sliced, skinless and boneless (1.3 lb)
- 1 medium broccoli, cut into florets (400 g/ 14.1 oz)
- 1 tbsp ghee
- pinch salt (I like pink Himalayan)
Alfredo sauce:
- 1/4 cup butter (58 g/ 2 oz)
- 1 cup heavy whipping cream (240 ml/ 8 fl oz)
- 2 cloves garlic, minced
- 1 1/2 cups grated Parmesan cheese (135 g/ 4.8 oz)
- 1/4 tsp white or black pepper
- 1 tsp dried Italian herbs
- pinch salt
Instructions
- Prepare the crepes. Add the ricotta, eggs, and salt into a blender. Process end until smooth. Set aside.
- Heat a lightly buttered crepe or nonstick sauté pan over medium-low heat.
- Depending on the size of the pan, add just short of 1/4 cup (60 mL) of batter to the pan and spread it evenly. If necessary, pick up the pan and deliberately tilt it in a variety of directions, directing the flow of the batter around the base of the pan until it completely covers the base of the pan, like a very thin pancake. Once the edges start to brown and curl, loosen the crepe with a spatula and flip it to brown the other side. Repeat this process, placing each completed crepe on a paper towel.
- Stack the crepes into little stacks of 4 or 5; then roll them into fairly tight little logs. Slice each crepe every 1/2 inch (1 cm) for something approximating a fettuccine noodle. You could double that for something like a pappardelle, or go much thinner for a linguini or even an angel hair. Once cut, pick the noodles up and “fluff” them, so that they are a nice little pile of noodles. Set aside.
- Meanwhile, cook the chicken. Slice it into thin strips and season with salt. Grease a large pan with a tablespoon of ghee and heat over a medium-high heat. Once hot, add the sliced chicken in a single layer and cook until opaque and lightly browned from all sides. Steam the broccoli or boil in hot salted water briefly for 3-5 minutes, until crisp-tender (I used a microwave and cooked it for 3 minutes).
- Work in batches if needed - do not overfill the pan. Once cooked, transfer into a bowl and set aside. Place the butter in the pan where you cooked the chicken and add minced garlic. Cook until fragrant and pour in the cream.
- Add the pepper, salt, Italian herbs and stir until combined.
- Add grated Parmesan cheese and mix util creamy.
- Add the steamed broccoli florets, cooked chicken and cook for 30-60 seconds just to heat through. Take off the heat and set aside.
- Serve with the sliced crepe fettuccine. To store, let it cool down and keep refrigerated for up to 3 days (meat with broccoli separately from the crepe fettuccine).
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Fettuccine Alfredo with Chicken & Broccoli
Step by Step
Ingredients
- 1 cup ricotta cheese (240 g/ 8.5 oz)
- 8 large eggs
- pinch salt
- butter or ghee for greasing
- 600 g chicken breasts, sliced, skinless and boneless (1.3 lb)
- 1 medium broccoli, cut into florets (400 g/ 14.1 oz)
- 1 tbsp ghee
- pinch salt (I like pink Himalayan)
- 1/4 cup butter (58 g/ 2 oz)
- 1 cup heavy whipping cream (240 ml/ 8 fl oz)
- 2 cloves garlic, minced
- 1 1/2 cups grated Parmesan cheese (135 g/ 4.8 oz)
- 1/4 tsp white or black pepper
- 1 tsp dried Italian herbs
- pinch salt
Instructions
- Prepare the crepes. Add the ricotta, eggs, and salt into a blender. Process end until smooth. Set aside.
- Heat a lightly buttered crepe or nonstick sauté pan over medium-low heat.
- Depending on the size of the pan, add just short of 1/4 cup (60 mL) of batter to the pan and spread it evenly. If necessary, pick up the pan and deliberately tilt it in a variety of directions, directing the flow of the batter around the base of the pan until it completely covers the base of the pan, like a very thin pancake. Once the edges start to brown and curl, loosen the crepe with a spatula and flip it to brown the other side. Repeat this process, placing each completed crepe on a paper towel.
- Stack the crepes into little stacks of 4 or 5; then roll them into fairly tight little logs. Slice each crepe every 1/2 inch (1 cm) for something approximating a fettuccine noodle. You could double that for something like a pappardelle, or go much thinner for a linguini or even an angel hair. Once cut, pick the noodles up and “fluff” them, so that they are a nice little pile of noodles. Set aside.
- Meanwhile, cook the chicken. Slice it into thin strips and season with salt. Grease a large pan with a tablespoon of ghee and heat over a medium-high heat. Once hot, add the sliced chicken in a single layer and cook until opaque and lightly browned from all sides. Steam the broccoli or boil in hot salted water briefly for 3-5 minutes, until crisp-tender (I used a microwave and cooked it for 3 minutes).
- Work in batches if needed - do not overfill the pan. Once cooked, transfer into a bowl and set aside. Place the butter in the pan where you cooked the chicken and add minced garlic. Cook until fragrant and pour in the cream.
- Add the pepper, salt, Italian herbs and stir until combined.
- Add grated Parmesan cheese and mix util creamy.
- Add the steamed broccoli florets, cooked chicken and cook for 30-60 seconds just to heat through. Take off the heat and set aside.
- Serve with the sliced crepe fettuccine. To store, let it cool down and keep refrigerated for up to 3 days (meat with broccoli separately from the crepe fettuccine).
Nutrition (per serving)
Calories635kcal
Net Carbs6.5g
Carbohydrates8.4g
Protein46.2g
Fat45.6g
Saturated Fat25.6g
Fiber1.8g
Sugar2.7g
Sodium598mg
Magnesium68mg
Potassium742mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 6.5 g | 46.2 g | 45.6 g | 635 kcal |
| Ricotta cheese, full-fat |
| 1.2 g | 4.5 g | 5.2 g | 70 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.5 g | 8.4 g | 6.3 g | 95 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Chicken, breast (without skin, raw) |
| 0 g | 22.5 g | 2.6 g | 120 kcal |
| Broccoli, broccolini, fresh |
| 2.7 g | 1.9 g | 0.2 g | 23 kcal |
| Ghee |
| 0 g | 0 g | 2.5 g | 23 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 7.7 g | 68 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1 g | 0.8 g | 15.2 g | 146 kcal |
| Garlic, fresh |
| 0.3 g | 0.1 g | 0 g | 1 kcal |
| Parmesan cheese |
| 0.7 g | 8 g | 5.8 g | 88 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Italian seasoning (mixed herbs) |
| 0.1 g | 0 g | 0 g | 0 kcal |
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