Roast Beef Pockets

Many people are extremely busy during the week and struggle to find time to make healthy meals for themselves or their family.  I'm not usually one to meal prep each week (I prefer to make everything fresh for every meal) but I knew that if I could make a low carb faux Hot Pocket, I would want to have a batch of them around for lunch or dinner throughout the week.  These handheld pockets are stuffed with delicious meat and cheese, and, once again, makes the most out of my favorite dough recipe.  The versatility of this dough is practically limitless, and I love the idea of turning it into a portable meal when there is not time to make something more elaborate. I began by gathering my ingredients and pre-heating the oven to 400°F. First I put the cream cheese, mozzarella, and cheddar jack into a large mixing bowl and melted them together in the microwave for 2 minutes.  To that I added the almond flour, coconut flour, baking powder, egg, salt, and pepper and stirred it [Continue reading...]

Bacon and Blue Sliders

One of the most popular burgers on typical restaurant menus are blue or Swiss cheese burgers topped with bacon, mushrooms, and caramelized onions.  I think it's a winning combination because there are a lot of different textures and flavors when those toppings are paired together, and most adults like those flavors on a juicy burger.  I wanted to play off that American classic with today's sliders by adding a ring of red and yellow bell peppers to the outside of the burger.  The bell pepper brings another level of sweet to balance out the salt in the cheese and bacon.  I love all of these flavors combined together, and I'm sure you will too! I began by gathering my ingredients above and pre-heating the oven to 350°F. Next I sliced the tops off of each bell pepper, removed the seeds and cleaned out the inside, and then sliced each pepper into three 1/2 inch thick slices.  You should have 6 total slices between two peppers. I also thinly sliced my onion and set it aside [Continue reading...]

Cheddar Dogs

Nothing screams summer like hamburgers and hot dogs.  Most people are familiar with certain low carb alternatives for these "All-American" classics, so I wanted to mix it up and create a low carb twist on cheddar dogs.  Ironically, the "blanket" part of this recipe uses the pizza crust I've shown in several other recipes on my blog (1, 2, 3). It works great as a bread-style wrap for these cheddar dogs and is extremely easy to put together.  When choosing hot dogs, be sure to read the packaging before purchasing.  Although they are a little more expensive, I love the Applegate natural uncured hot dogs as they are 0g carbs each.  Some other brands have fillers that may include carbs or sugar (one brand I saw was 6g of carbs in every hot dog!) so be sure to be aware of the nutrition information. I started by pre-heating my oven to 400°F and gathering my ingredients above.  You will also want some salt and pepper for the dough, and maybe some garlic and onion powder, too. I put [Continue reading...]

Easy Taco Skillet

So many households have a weekly Taco Night tradition that is often lost on a low carb diet.  Sure, everyone loves soft or hard shell tacos with all the fixings, but that doesn't mean you can't enjoy tacos with a few low carb substitutions.  This is a great base recipe that can be tweaked to you or your family's liking and served with an array of toppings.  If you prefer ground chicken or turkey, use it!  Sliced jalapeños, avocados, different cheeses, sour cream and cilantro could also be included to make this a gourmet meal rather than a basic dish, too!  At the end of the recipe I will include three ideas for how to serve this to make your next taco night a success. I began by gathering my ingredients and pre-heating the oven to 350°F.  I purchased 80/20 ground beef because I love using the fat to saute the vegetables, but if you prefer a leaner cut (or another type of meat) that is okay to use, too! First I put the ground beef in a large pan by itself and began cooking it [Continue reading...]

Cheeseburger Calzone

I love the flavors of cheeseburgers even on a low carb diet.  I think it's sort of a classic American comfort food and is usually pretty easy to throw together for dinner.  The obvious bunless burger is a great low carb choice, or you could try my cheeseburger casserole, but today I wanted to create a calzone stuffed with cheeseburger goodness.  The calzone can be tweaked to your liking; you could make a traditional pizza calzone filled with pepperoni, sausage, low carb veggies and cheese or you could make an endless array of calzone fillers using different proteins and vegetables.  Today's cheeseburger calzone is kid-friendly, too! I began by pre-heating my oven to 425°F and gathering the ingredients shown above. Next I made the calzone crust using the Fathead Pizza Crust recipe.  I have detailed instructions on how to make this in my Buffalo Chicken Pizza recipe. I diced a small yellow onion and set it aside.  Over medium heat I added my ground beef to a pan to brow [Continue reading...]

Cheeseburger Casserole

The cheeseburger is an American staple with variations found on nearly every restaurant's menu in addition to fast food chains around the country.  Most carnivores pretty much agree there is something extremely satisfying about quality beef, their favorite toppings and a soft bun as a go-to choice for lunch or dinner.  Eating low carb foods removes the soft bun (unless you use a version of an Oopsie Roll) but does not mean you have to give up the flavors you love.  Today's recipe is inspired by the Big Mac sandwich, although there is no Secret Sauce.  This is a great base recipe that can be manipulated to include your favorite burger toppings, just like the classic sandwich. I began by grabbing my ingredients (I forgot the cheese, oops!) and pre-heating my oven to 350°F.  I prefer 85/15 grassfed ground beef, but feel free to use your preference as well. Next I diced about one half of a medium yellow onion, about 3/4 of a cup total.  Your pieces can be larger or smaller [Continue reading...]

Philly Cheesesteak Casserole

Apologies in advance to any Philadelphia natives that may read this; I know this is not a true, authentic cheesesteak by any means, but I'm pretty excited about this low carb alternative.  There is something very satisfying about peppers, onions and steak that gets even better when you add some cheese.  You don't even need the bread when the outcome tastes this good - bonus points for it being easy to prepare, making it the perfect weeknight meal. I began prepping by gathering my ingredients and pre-heating my oven to 350°F.  I forgot to include the mushrooms in this photo, but you'll want sliced baby bellas to go in this dish as well. Next it was time to chop the onions and peppers.  Be sure to leave them in big pieces so there is plenty of body to the casserole.  A true cheesesteak uses green peppers, so feel free to substitute with those, but I prefer the sweetness of the tri-colored bell peppers.  Make sure to remove all seeds and membranes from the inside of the peppers [Continue reading...]

Cheddar BBQ Mini Meatloaves

Comfort foods are an integral part of the Standard American Diet and often remind us of mom's homecooked meals.  Your favorite comfort foods probably vary depending on where you grew up and your family's nationality and traditions, but the constant is that everyone has one or two meals they find satisfying time and again.  One of my favorites is my mom's slow cooker chili recipe (which I will be happily indulging in when I travel home for Christmas), for example; it is stick-to-your-ribs good in the winter and is the perfect pairing with Sunday Night Football.  Another favorite of mine has always been meatloaf.  This recipe is great as it pre-portions the meat into individual mini loaves and uses keto-friendly ingredients.  Pair this with a nice side salad or my roasted asparagus or Brussels sprouts and you have yourself a complete meal that is healthy and delicious.  If you're not a fan of BBQ sauce, you could find reduced sugar ketchup and use that in its place, of course.  As always [Continue reading...]

Spaghetti Squash and Meatballs

I was a self-proclaimed pastaholic in my past carb-loaded days.  I could have probably enjoyed pasta multiple times a week, so I thought when I turned to keto I'd miss pasta terribly.  Turns out no, I really don't, which is a miracle in itself.  That said, from time to time I do enjoy an Italian-flavored dish (hence my love of zoodles) and this recipe fits the bill perfectly.  This is kind of a three-in-one recipe as I explain how to make super delicious and easy meatballs, how to cook a spaghetti squash to perfection and how to put it all together into one meal.  You're welcome!  Just kidding, but really you could make just the meatballs as a wonderful appetizer (I'm thinking on toothpicks for a Superbowl party perhaps?) or the roasted spaghetti squash as a holiday side dish (with a little butter and parsley on top - yum!).  Spaghetti squash is packed with Vitamins A, C, and E, magnesium and calcium, so aside from cutting the carb count significantly (7g vs 75g carbs per 100g of [Continue reading...]

Stuffed Zucchini Cups

Although autumn officially begins this week, I'm still knee-deep in my new found love of zucchini.  Hopefully Whole Foods continues to keep the vegetable well-stocked into the colder months as I have been eating 1 or 2 a week all summer.  This recipe will show you how to make zucchini cups that could be served as appetizers or entrees; you could also turn the zucchini into boats (slice end to end and hollow out the flesh the same way as demonstrated here) and stuff them that way instead, if preferred.  These are simple to make, low calorie and surprisingly filling - a winning trifecta for any recipe I try. I pulled all the ingredients out of the fridge and pre-heated the oven to 350°F.  Please note, I forgot to include the jar of salsa in the above photo and realized too late (ie vegetables already chopped and meat already cooked) - don't forget it!  I have nearly a pound of ground beef in the package and I cooked all of it but only used half of the meat mixture when stuffing the [Continue reading...]