Holiday Leftovers Fried Rice

*FTC Disclaimer: These knives were sent to me free for my consideration.  This is not a sponsored post.  As always, all opinions are my own.* The holiday season is here!  The usual surplus of food doesn't mean you have to fall off the low carb wagon.  Many food blogs have incredible day-of recipe ideas for turkey and sides that will keep you on track, but then there's the question of "What do I do with all these leftovers??"  I hate wasting food and don't want to eat turkey soup for days after Thanksgiving this week, so I decided to come up with a twist on fried rice that will make leftovers taste like a whole new meal.  The best part about this dish is you could throw in a whole bunch of veggies you have on hand and it will still taste great. I started by gathering the above ingredients, including pre-cooked turkey.  If you are making this any other time of the year, you could always substitute roasted chicken in its place. I started this dish by prepping all of my [Continue reading...]

Perfect Roasted Broccoli

For dinner I frequently make roasted broccoli with some kind of chicken dish and I usually showcase it on my Instagram page.  Many times I receive questions about how I prepare the broccoli, so I thought I would create an easy-to-follow guide to making the perfect roasted broccoli.  Roasted vegetables are the perfect accompaniment to high fat entrees.  Cruciferous vegetables like broccoli, cauliflower, brussels sprouts, daikon, cabbage, kale, and other greens are a staple in the low carb diet.  They are often called "super veggies" because of their health benefits, including lowering the risk of cancer, protecting against cardiovascular disease, and lowering the risk of stroke.  Cruciferous vegetables are high in Vitamin A, Vitamin C, folic acid, and fiber, and dark, leafy greens like kale and spinach are high in Vitamin K which helps control inflammation.  I enjoy eating them roasted all year long in order to get in as many servings of vegetables as I can each day. I began by [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...]

Loaded Fauxtato Skins

The big game is coming soon (aka the Superbowl for all my non-American and non-sports fan followers) which usually means parties full of chips, dips and other high carb snacks.  While I'm trying to occasionally treat myself and enjoy certain days like that without worrying about counting calories or carbs, I know not everyone allows themselves a free day and want to keep up with their ketogenic lifestyle 365 days a year.  Enter these fauxtato skins.  Potato skins are probably one of the most popular appetizers in America (don't quote me on that, I did exactly zero research) and I thought I could re-create that comfort food with far fewer carbs.  These were inhaled pretty much immediately after making them, so I'm sure even those not eating low carb would enjoy them as well I began by gathering all the necessary ingredients shown above and pre-heating my oven to 375°F.  You can use fresh cauliflower if you'd like, but I find it so much easier to use frozen in terms of prep time. [Continue reading...]

Spaghetti Squash Gratin

Spaghetti squash has become a vegetable I love to eat when, prior to trying keto recipes, I was certain I would hate it.  When roasted correctly it is tender and slightly sweet and a great base for a multitude of different flavors.  It's a wonderful low carb pasta replacement and even makes a great breakfast dish, too.  Today's gratin would be a wonderful holiday side dish or even a light weeknight meal.  I love how easy it was to put together; the hardest part was waiting for the dish to cook as the aroma of garlic, onions and cheese filled my apartment. I started by pre-heating my oven to 400°F and gathering all the ingredients shown above.  For this recipe I used two small squashes because they looked the best at the store; you can use one large squash, instead, too. I stood each squash up on its end, took a large non-serrated knife and sliced through each squash top to bottom.  I then used a spoon to scoop out the seeds and other pieces of flesh in the center of the [Continue reading...]

Bacon Brussels

One of the most popular recipes on my blog is my Creamy Brussels Bake, so I wanted to try to bring a lighter version of the recipe to my readers without all the cream cheese.  This variation on that side dish adds a hearty portion of bacon, a salty, crunchy addition that tastes fantastic paired with the Brussels sprouts.  This is a great summer alternative to my original dish that is better served in the winter months. I gathered the recipe's ingredients and pre-heated the oven to 400°F. Next I diced the yellow onion and set it aside in a bowl. I washed the sprouts and then began their preparation by removing the stems and outer leaves.  I cut the sprouts in half or in thirds, depending on their size, so that I was left with bite-sized pieces. I arranged the Brussels sprouts on a foil-lined baking sheet, seasoned them with salt and pepper and then drizzled olive oil on top.  I made sure every sprout was coated in oil so they would not burn in the oven.  I roasted [Continue reading...]

Bacon Broccoli Bake

Today I have another winning casserole dish for my readers.  It's very easy to put together and kind of reminds me of my [extremely popular] Creamy Brussels Bake.  This could easily be translated into a vegetarian dish (omit the bacon....but, honestly, why would you want to do that?) should you so desire, but I think the bacon acts almost like croutons in this dish; its crunchy texture is delicious mixed with the softened broccoli and gooey cheese. I began by pre-heating my oven to 350°F and gathering the ingredients shown above. First I diced the yellow onion into small pieces and set them aside in a large mixing bowl. I also chopped up the tops of some green onions and added them to the mixing bowl as well. Next I cooked three strips of bacon in the microwave for 4 minutes (on a plate between two sheets of paper towels) and let them cool before crumbling them and setting them aside. I took two large bunches of broccoli and began rough-chopping the florets off [Continue reading...]

ABC Salad

Exactly one year ago today I made my very first post on Butter Is Not a Carb.  I've learned so much about blogging, photography and how to build something from the ground up in the last year.  I know this is just a hobby for me at this point, but I have truly enjoyed the last year.  I'm so grateful for everyone who reads, comments, shares and enjoys the recipes I post.  I've really loved the e-mails I've received and the information you all have passed on to me as well, so thank you for making the first year of Butter Is Not a Carb such a great one! My first post was a (very poorly photographed) salad, so it seemed kind of fitting to create a different type of salad for today's post.  Now that summer is around the corner, picnics, bbqs and other gatherings seem to be more prevalent.  This ABC salad (avocado, bacon and chicken) is easy as 1-2-3, super delicious and extremely low carb.  The best part is you don't need to turn on your oven now that the weather is heating up. I [Continue reading...]

Easy Cheesy Zucchini Bake

Spring is in the air these days and summer vegetables are more prevalent at the grocery store.  Zucchini has become one of my favorite summer vegetables, and this casserole is a great way to use the veggies in a keto-friendly way.  Typically in the summer I prefer light dishes, bright salads and more berries and fresh vegetables, but sometimes there is a party or weekend meal that requires a hot dish.  This is the perfect compromise that combines tender vegetables with a few higher fat components.  It is extremely easy to pull together and tastes great, too. I began by pre-heating my oven to 350°F and gathering the ingredients for the recipe. First I thinly sliced both ends of the green onions.  I feel the thinner the better as they are just meant to add flavor and not bulk to the recipe. Next I minced the fresh basil into small pieces to sprinkle throughout the dish. I diced the yellow onion into small pieces; these will become tender in the baking process, so [Continue reading...]