Mini Cheeseburger Meatloaves + Tangy Dipping Sauce

*FTC Disclaimer: This ketchup was sent to me free for my consideration.  This is a sponsored post.  As always, all opinions are my own.* I am so excited to be bringing this post to you today and to let you know about the new sugar-free, gluten-free ketchup from one of my favorite low carb brands, G Hughes Sugar Free.  I have included their BBQ sauce in many of the grocery hauls I've posted to my Instagram account for years, and included it in my recipe for BBQ chicken wings earlier this year.  They recently launched their brand new ketchup and I thought what better way to use it than to make some meatloaf, cheeseburger style!  These would be perfect for summer parties as a low carb-friendly option for guests.  As a special 2-in-1 recipe today, I also wanted to show you how to whip up a quick and easy tangy dipping sauce that would be perfect on the meatloaves or with my crispy zucchini fries as a side dish. I began by pre-heating the oven to 400°F and gathering the ingredients [Continue reading...]

BBQ Chicken Wings

It's Superbowl Sunday!  I'm sure you already have your game day food planned out, but I wanted to post an easy-to-make chicken wing recipe you can have for future parties or whenever the craving hits you.  I decided to make these BBQ chicken wings using my favorite sugar-free BBQ sauce from G Hughes, but you could, of course, use traditional buffalo sauce.  More than anything this recipe teaches you an easy way to bake crispy wings, without high carb flour. They will become a staple in your kitchen and will inspire you to try other flavor combinations in the future, too! To prep the chicken wings, I first removed the wing tip from the flat part of the wing, and then separated the flat pieces from the drummettes.  I placed them on a foil-lined baking sheet and let them sit in the fridge, uncovered, overnight to dry out.  You could probably just use paper towels to pat them dry before cooking, but I find air-drying to be key in getting an extra crispy skin when baking.  To bake [Continue reading...]

Cheesy Cheddar Bites

Football season is in full swing and nothing goes better with football Sundays than snacking.  It can be the downfall of many people when there are tempting snacks around the house.  I think it's important to find a variety of snacks that are easy to make and can be your go-to treats on days when you feel like grazing.  For some of us, eating our feelings is the only way to cope with our football team's current record, so it's a good idea to prepare low carb snacks that will help keep you on track.  I have some wonderful ketogenic dip recipes on my blog that I love to make for the ultimate snack, but today's cheddar bites are going to be a touchdown at your next gathering.  Not only do they make a great snack, these would be wonderful with a spaghetti squash or zoodle recipe for dinner as well. First I gathered my ingredients and pre-heated the oven to 400°F.  Chances are you already have all of these ingredients if you follow a low carb diet, which makes this recipe even [Continue reading...]

Buffalo Chicken Meatballs

Sometimes the most straight-forward, easiest recipes are the best, especially when you are looking to add a dish or two to a party or holiday menu without a whole lot of extra work.  I think meatballs are a great dish to serve to guests or even make large batches of and store for personal consumption.  They are easy to make, easy to cook, and there are so many flavor combinations that to try that you could make a new variety each week and never repeat a recipe.  So many people (myself included) love buffalo chicken and spicy foods, so I thought that would be a great recipe to bring you today. I began by gathering my ingredients shown above. Next I finely sliced the scallions into small pieces. In a large mixing bowl I combined the ground chicken, scallions, blue cheese, almond flour, egg, salt, and pepper.  I mixed everything together until thoroughly combined and let it set up in the fridge for 30 minutes or so. In a large pan I heated the olive oil over medium [Continue reading...]

Crispy Sprouts Fritters

It's kind of a personal mission of mine to figure out every possible way I can eat Brussels sprouts.  I'm still not sure how I feel about steaming them, but I love roasting them and my Creamy Brussels Bake is always a hit, even with non-low carb eaters.  I have big ideas for future recipes using my favorite mini cabbage, but today I decided to whip up a batch of these fritters for you first.  These are extremely easy to put together but taste like you worked on them all day, and would be perfect for breakfast, appetizers, snacks, or dinner.  I love versatile meals! I started by gathering all of my ingredients for the fritters. Next I used a large, sharp knife to thinly slice each of the sprouts.  First I cut off the stems, removed the outer leaves, and then sliced the Brussels sprouts.  Since these are not being roasted, you want them to be thin so the heat from the pan makes them as tender as possible. I also finely minced some yellow onion.  You want the pieces to be [Continue reading...]

Buffaflower Bites

With Memorial Day fast-approaching in the United States, I thought I'd write up a recipe for a party-friendly appetizer in case you're headed to a bbq or other gathering next weekend or really any time this summer.  Enter the Buffaflower (I may be biased, but I just really love that I came up with that name!).  Buffalo wings are a classic staple at bars, restaurants, and parties, and you can certainly make your own low carb version of those.  These Buffaflower Bites are a fun new twist on the party classic - crispy, vegetarian, easy to make and (obviously) delicious, these will win over anyone who may be a low carb naysayer or skeptical of cauliflower in general. I began by pre-heating my oven to 400°F and gathering the necessary ingredients for this recipe. Next I cut the head of cauliflower into small florets. I added the cauliflower to my food processor and pulsed until it was finely shredded.  This really only takes 5-10 seconds at most with a high-power processor; [Continue reading...]

Italian Garlic Bread

If you're not already following my Instagram you totally should be.  I capture all my meals on there in addition to the recipes I post here which may give you other meal ideas!  A few days ago for dinner I was craving Italian Cheese Bread from Little Caesars but, sadly, that's not part of the low carb plan.  I asked myself if I thought I could re-create the dish using low carb ingredients and voila!  I posted this garlic bread on Instagram and there were a LOT of requests for the recipe.  I've always wanted to create a Restaurant Swap recipe because I think they are so creative every time I see one on Pinterest, and now I am bringing you this awesome garlic bread. The base for this is my favorite Fathead pizza crust.  As with my other pizza recipes, I pre-heated the oven to 425°F and gathered my ingredients above. In a large mixing bowl I added the brick of cream cheese and 3/4c of mozzarella cheese.  I put them in the microwave for about a minute until they were both soft [Continue reading...]

Spicy Shrimp Roll

My favorite food, for many years, has been spicy tuna sushi.  Most sushi restaurants have their own variation of it - some mix chopped tuna in a spicy mayo with cucumbers while others leave the tuna pieces raw, paired with avocado, and top it with spicy sauce - but I enjoy it every time I have it.  It's so fresh and when I pile the wasabi on top, has a great "zing" taste that wakes up the taste buds.  I know not everyone is a fan of raw fish, so I decided to use cooked shrimp in this recipe.  Sadly sticky white rice is not part of our low carb way of eating, but I thought I would try using cauliflower in place of the rice - and it totally works!  This is great for the warmer spring and summer months because you don't have to turn your oven or stove on at all if you buy pre-cooked shrimp, like I did.  It's a bit higher in total carbs because of the cauliflower and avocado, but worth it for a filling, fresh meal that replaces one of my favorite high carb treats! First I gathered all [Continue reading...]

Spicy Poppin’ Meatballs

Many low carbers like to meal prep on Sundays and have foods available for breakfast, lunch and snacks (and sometimes dinner) throughout the week.  I thought I'd create a recipe that can serve as both a delicious lunch or snack option but is also easy to make before a party or holiday gathering as an appetizer.  I love how versatile meatballs are, too.  They can be as simple as eaten plain or with a dip, cut up and served on a refreshing salad, included in a zoodles dish or served inside a low carb, high fiber wrap as a tasty sandwich.  The options and flavor combinations for meatballs are really endless! I started by gathering my ingredients and pre-heating the oven to 350°F.  Prior to this photo I took pork rinds, salt and pepper and ground them in my food processor to create a breadcrumb-like texture as shown above.  This is one of my favorite low carb tricks and is a great substitution in many recipes.  Pork rinds have zero carbs and their flavor is not typically detected in [Continue reading...]

Brussels Sprouts Dip

Perhaps you need a last-minute dish to bring to your Super Bowl party tonight, or maybe you are looking for something to 'wow' that special man or woman in your life next week for Valentine's Day.  Either way, this cheesy vegetable dip will fit the bill.  It would taste great served with raw vegetables like bell pepper slices, celery, broccoli  or even cucumbers, or as pictured with pork rinds in place of tortilla chips.  One of my favorite recipes on this blog is my Creamy Brussels Bake; this dip is a variation of that recipe served up in a party-friendly form.  Are you ready for some deliciousness?  (Please read that in Hank Williams Jr.'s voice for the full effect.) I began by gathering all the ingredients shown above and pre-heating my oven to 375°F. Next I softened the cream cheese in the microwave for 35 seconds and added the sour cream, mozzarella cheese, 1/2 of the parmesan cheese, salt and whole lot of pepper to a large mixing bowl and set it aside. Then I diced [Continue reading...]