Zucchini Roll-ups

Autumn is here and with the cold weather comes cravings for comfort foods.  I have wanted to try to make this recipe inspired by lasagna roll-ups for some time, and now that the weather is getting colder it seemed like the perfect opportunity!  One of my favorite dishes my mom makes is traditional lasagna roll-ups; I love the spinach and ricotta filling that she uses and wanted to keep that in my low carb version, and I'm so glad I did!  I can see this being a staple in my kitchen throughout the fall and winter as it is a wonderful replacement for high carb pasta. I started by gathering my ingredients and pre-heating the oven to 400°F. First I sauteed the fresh baby spinach in a tablespoon of butter until the leaves were wilted.  You could use frozen spinach in place of this, just be sure to thoroughly drain the excess liquid after it has defrosted. Next I made alfredo sauce by melting butter in a saucepan over medium heat.  When it was melted, I added the heavy cream [Continue reading...]

Broccoli Alfredo Spaghetti

I'm not the only person desperately wishing it was October, am I?  Sorry to all you summer-lovers out there; I am so over this heat and humidity.  Give me 65 degrees, grey clouds, and maybe a light misty rain and I am super happy.  I think that's why I enjoy fall and winter foods (aka comfort foods) the most, but rarely want to eat them in summer when it's sweltering outside.   Even with the alfredo sauce, this recipe is much lighter than a traditional heavy pasta dish but still brings the same level of comfort, and is something I can enjoy all year round.  If you follow me on Instagram you know my obsession with roasted broccoli is real (I eat it probably 2-3 nights a week every week) so I decided to come up with a new way to incorporate it into my weekly menu. I began by gathering my ingredients and pre-heating the oven to 400°F. I split the spaghetti squash open lengthwise, removed all the seeds, drizzled with olive oil, seasoned with salt and pepper, turned it over so it [Continue reading...]

Grilled Chicken and Spicy Avocado Zoodles

Summer time usually means grilling season is upon us.  Living in an apartment, I don't have a standard grill on my balcony, however I have been utilizing my trusty George Foreman grill more and more lately.  I love how quickly it pre-heats, how fast the food cooks, and how delicious everything tastes when it's done.  Summer also means avocados are usually in their prime.  Avocados are a wonderful low carb food; although a bit high in total carbs, the fiber content and healthy fats make it a staple in the diet of many keto-ers. Combining my love for chicken and pasta inspired today's recipe, and I think it's the perfect summer low carb meal! I started by gathering my ingredients shown above.  Before making this recipe, I marinated the thin-sliced chicken breasts in a combination of 1 tablespoon olive oil and 2tsp of the spicy peri-peri sauce from Nandos.  You can use any hot sauce you have on hand.  I seasoned each piece of chicken first in salt and pepper, then dipped them into [Continue reading...]

Spinach, Bacon and Goat Cheese Squash

Autumn is here and I could not be more excited.  I love the cooler weather, the changing leaves, comfy sweaters and football Sundays.  Comfort food is a staple of autumn which can be tricky when eating low carb foods.  Not eating pasta, rice or potatoes makes "stick to your ribs" meals a little difficult to pull together.  I wanted to create a filling, hearty meal that is easy to prepare yet is still satisfying as the temperature gets cooler.  The secret ingredient (which is not so secret) that makes this creamy and delicious is the garlic + herb goat cheese.  The cheese and squash combined with spinach and bacon makes for an easy, comforting meal that will satisfy your low carb cravings this fall. I started by gathering my ingredients and pre-heating the oven to 400°F. I used a large sharp knife to split two small spaghetti squashes in half lengthwise.  You could use one large squash instead of two small, if you can find one.  I used a large spoon to scrape out the seeds and [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...]

Avocado + Egg Spaghetti Squash Bowls

I am on such a big spaghetti squash kick right now that I wanted to bring my readers another variation of this great fall/winter food.  Spaghetti squash is higher in carbs and sugar than I feel comfortable eating frequently, but the buttery "noodles" are really hard to resist right now.  It is such a versatile vegetable that you can use the squash with almost any ingredients and it will taste great.  Today's recipe would be perfect for Sunday breakfast or brunch or even dinner; it is hearty, creamy and filling as well as a great vegetarian option if you don't want meat.  If you follow me on Instagram you know I often love eating eggs for dinner; this meal would be perfect after a long day at the office and would be worth the time it takes to bake even on a weeknight. I began by gathering the necessary ingredients and pre-heating my oven to 400°F.  I really like this recipe because the spaghetti squash is essentially twice baked, making it a lot more crispy (in a good way) than it [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...]

Zoodles + Meat Sauce

I am excited to be writing today's post as this has become one of my favorite recipes to make the last few months.  Buying a Spiralizer was a great investment and is a handy tool to have in your kitchen no matter what kind of lifestyle you are living.  I first heard about a spiralizer when I stumbled upon the blog Inspiralized.  As you can see on Ali's blog, there are endless possibilities for spiralized vegetables; zucchini, cucumbers, onions, potatoes and even apples are commonly spiralized for her dishes using one of the three blade attachments.  To date I've only used green and yellow zucchini, but I bet other vegetables are equally delicious.  Using zucchini in place of noodles (hence "zoodles") is a must for anyone eating low carb and is a great way to get in another serving of vegetables. Start by chopping 1 medium yellow onion and slicing the ends off 2 medium green or yellow zucchini.  Place a plate with a paper towel in front of the spiralizer to catch the zoodles.  If you [Continue reading...]