By Denise Swogetinsky

Special to The Messenger

This week, we are exploring sides to go with our low carb meats. Sides are where we tend to add up the carbs. We can be careful about our ingredients and limit those carbs. With planning and moderation, we can achieve our low carb goals.


Griddle Cakes

 1 head cauliflower, cut into florets

1/4 cup chopped onion

1/2 cup shredded low-fat Cheddar cheese

1/2 cup panko bread crumbs

2 large eggs, lightly beaten

1/2 teaspoon salt

1/4 teaspoon cayenne pepper 

2 teaspoons olive oil, divided


In a large pot of boiling water, cook cauliflower and onion 10 to 15 minutes, or until fork-tender; drain.Mash cauliflower with an electric mixer until smooth. Stir in cheese, bread crumbs, eggs, salt, and cayenne pepper, if desired. Form mixture into twelve 2-inch patties.In a large skillet or griddle over medium heat, heat 1 teaspoon oil. Cook patties in batches, 4 to 5 minutes per side, or until golden and set, adding remaining oil as needed. Keep warm in oven on low temperature until all batches are finished.



 10 oz packages of frozen riced cauliflower

1 tablespoon of soy sauce

2-3 tbsp of olive oil

1/2 cup chopped onion

2 minced garlic cloves

3 cups of sliced mushrooms

2 cups of spinach

Soy sauce to taste


Cook cauliflower rice according to instructions on package. Heat olive oil in a skillet and add onions and cook until soft. Toss in mushrooms and saute until cooked.


Low Carb Bacon Fried Cabbage

 8 slices bacon chopped

1 head cabbage

1 tsp onion powder

½ tsp garlic powder

salt and black pepper


In a large skillet, cook some chopped bacon until crispy. Meanwhile, prepare the cabbage by cutting it into quarters, then removing the core. Cut the quarters into slices, then chop into shreds. Remove the bacon from the skillet but leave the oil. Add the chopped cabbage, together with some onion powder and garlic powder. Cook until the cabbage is done - about 15 minutes. Season with salt and pepper, then add the bacon back in. Serve immediately!



 24 stalks Asparagus (~10 oz, trimmed)

12 slices Bacon

1 tsp Olive oil,

Garlic salt

Black pepper


Preheat the oven to 400 degrees F. Place an oven-safe wire rack (either greased or non-stick) onto a cookie sheet. (These racks work great!) Trim the woody ends of the asparagus. Drizzle with olive oil. Sprinkle with garlic salt and black pepper to taste.  Cut the bacon slices lengthwise to make narrower strips. Wrap each bacon strip tightly around an asparagus stalk, only slightly overlapping the bacon on each stalk . Place seam side down onto the wire rack. Bake for 10 minutes. Use tongs to turn over. Bake for 10-15 minutes more, until the bacon is almost crispy. Set the oven to broil, then place under the broiler for 1-2 minutes to crisp up more.