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...]

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...]

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...]

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...]

Cauli Tots

Many people who begin a low carb lifestyle attempt to re-create their favorite high carb foods with low carb replacements.  Bread, pasta and desserts are most commonly turned into mini science experiments in the kitchen as cooks try to replicate their favorite flavors in a healthier way.  Today I wanted to attempt to replace tater tots with a keto-friendly alternative: cauliflower.  Admittedly, these are not going to have exactly the same crunch as tater tots do, but these are a really great option when looking for a replacement for that style of potatoes. I began by pre-heating my oven to 375°F and gathering the ingredients shown above. First I finely minced the yellow onion into small pieces.  Since these will be folded into the cauli tots, you don't want them to overwhelm the tots, so the smaller they are cut the better. Next I began breaking down the cauliflower florets into small pieces.  Since these are going into a food processor, they don't need to be cut evenly. [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...]