Easy Zero Carb Egg Muffins

The words "zero carb" are music to my ears when looking up keto recipes online.  I was determined to make some zero carb egg muffins for breakfast that I can bring with me all week for lunch at work, too.  These muffins are extremely easy to put together and have the perfect low carb, high fat, moderate protein macro ratio.  I absolutely plan to create other egg muffin recipes in the future with different filling combinations; for now, this is a simple recipe that can be easily built upon by adding veggies or other cheeses that suit your taste. I began by pre-heating my oven to 350°F and spraying my 6 cup jumbo muffin tin with non-stick spray.   I sliced the Italian sausage into small bite-sized pieces and sauteed them in butter.  Although the Niman Ranch uncured sausage links are fully cooked in the package, I do want to brown them and heat them thoroughly before baking. After cooking I spooned the sausage evenly into the muffin cups and set aside. A quick note [Continue reading...]

Spicy BBQ Chicken Stuffed Peppers

I always hated stuffed peppers as a kid and I'm not sure why;  I don't think I gave them a fair chance.  Changing my eating habits the last six months has made me discover that a lot of vegetables I thought I hated are actually quite delicious (sorry Dad for not believing you!!).  I'm glad I've become a less picky eater and have come to appreciate certain foods I used to be vehemently against.  Some old habits are hard to break, though; I still refuse to eat raw tomatoes and olives and that will never change. I've tried a few different stuffed peppers recipes but this is my favorite right now.  It is filling, packs a big flavor punch and it's a great weekend meal to enjoy.  This recipe includes my favorite low carb condiment, Guy's sugar free spicy BBQ sauce.  Guy's is sugar free, gluten free, trans fat free and low sodium plus only 1g carb per serving (2tblsp).  The flavor is not at all compromised like low carb products often can be.  I purchased mine on Netrition (along with a [Continue reading...]

Chicken Crust Spinach Pizza

I previously wrote about a keto-friendly pizza crust that is truly delicious and a great replacement for normal pizza dough.  This time I tried something new and I'm sad I didn't attempt this sooner.  The use of ground chicken as the pizza "dough" (along with a few other ingredients) creates a sturdy base for my favorite toppings.  Since the base is cooked first on its own in order to crisp up a bit, the pieces slice easily and you are able to pick up and hold this like a true thin crust pizza slice.  This is another great option when craving pizza and is easy enough to make on a weeknight, too. I began by pre-heating my oven to 400°F and lining a baking sheet with parchment paper, not foil.  You want to avoid having the crust stick to the pan, so I highly recommend using parchment paper for this recipe.   I ground the pork rinds by themselves until very fine, like bread crumbs.  This helps hold everything together, especially once the eggs are added. Next I added both [Continue reading...]

Chocolate Peanut Butter Fat Bombs

For non-keto eaters, the title of this post may be off-putting, but in the ketogenic world, "fat bombs" are widely used in order to boost the daily fat percentage without spiking the carb count.  These chocolates pack a fatty punch while satisfying the small sweet tooth I sometimes have at the end of the day.  I always favored savory carbs (bread, pasta, potatoes) in my pre-keto life and rarely craved chocolate, candy or ice cream.  Sometimes in the summer I enjoyed fruit popsicles or mint chocolate chip ice cream, but it was never a daily habit.  I do enjoy saving some calories at the end of the day for 1 or 2 of these when I can, especially in these warmer months when I'm in need of something cold and refreshing.  To non-ketoers these may not taste very sweet, but since I consume such a small amount of natural/added sugar each day, they taste like a sweet fudgey frozen dessert.  The best part is these take less than 5 minutes to make! The ingredients you'll need are 100% [Continue reading...]

Asiago and Rosemary Stuffed Mushrooms

In my last stuffed mushrooms recipe I mentioned my co-worker, Peggy, graciously invited me to spend Easter with her family earlier this year.  I brought small stuffed mushrooms to the gathering with this filling and, I think, they were a success.  Since then I've changed it up and added the filling to large portobello mushrooms for dinner when I'm wanting something light but still very satisfying.  The asiago cheese and rosemary bring complex flavors to otherwise basic ingredients.  The best part is this recipe is a snap to put together and cooks quickly, a perfect combination for those hectic weeknights. I began by pre-heating my oven to 350°F and gathering all the ingredients shown above.  Next I cleaned the portobellos with a damp paper towel and removed the stems and gills.  You want a large surface to put the filling if you're using portobellos; if you're going to use small baby bella mushrooms as an appetizer, remove the stems from those as well. Next I roughly chopped [Continue reading...]

Current Favorite Go-To Low Carb Snacks

A lot of low carb eaters are always in the market for new snack foods to have in their desks at work or in the kitchen at home.  I am not much of a snacker.  I like eating 3 square meals and maybe something small for dessert, if I'm in the mood.  I do like trying new foods, though, and can include these items with lunch at work or while dinner is cooking.  There are also some weekend days where I'm just not hungry until maybe 1 or 2pm but I don't want a big meal, so a few snacks hold me over until dinner.  The last few months I've found a few keto-friendly snack options that would be great throughout the day if you're craving a little something before the next meal.  In addition to these products, other favorites of mine are pepperoni slices, full fat mozzarella string cheese sticks, pickles and celery with unsweetened peanut butter. Some of these snacks were ordered from Netrition.  Netrition is a website with a lot of food items that cater to numerous dietary restrictions. [Continue reading...]

Spinach and Blue Cheese Chicken Meatballs

If you search for meatball recipes on Pinterest you'll discover a huge array of new recipes to try.  Some bloggers are seriously creative when it comes to their meatball recipes and it inspired me to try to create something low carb but equally delicious.  A benefit to using ground chicken (or ground turkey even) is that you could easily make these into burger patties instead and grill them for a sandwich, if you wanted.  I've even made regular beef burgers and put them over a bed of fresh spinach for a twist on the traditional salad, but that's another story.  These chicken meatballs could be really versatile; they're great absolutely plain on their own or with just a dash of hot sauce and a side of steamed veggies, over zoodles or regular pasta in marinara sauce, as a meatball sub sandwich (for the non-low carb crowd), on a salad or with toothpicks as an appetizer.  I wanted to create a sauce to pair them with (hence the hot sauce and sour cream in the first photo) but I decided [Continue reading...]

Crispy Zucchini Fries

Burger and fries is an American classic, but when potatoes are no longer an option, I went looking for an equally satisfying replacement.  Enter the zucchini - this vegetable is so much more versatile than I ever realized!  From zoodles to pizza bases and even lasagna noodle replacements, zucchini gets the job done when living a low carb lifestyle.  French fries are a thing of the past with this recipe.  The zucchini crisps up wonderfully in the oven and offers a much heartier side dish to any burger or grilled chicken dish.  It's no surprise that I'm once again relying on pork rinds to make this dish as they are the perfect low carb breadcrumbs substitute. I began by pre-heating the oven to 425°F, lining a baking sheet with foil and spraying it with non-stick spray.  In my trusty Ninja food processor I poured 1 serving (about 9 pieces) of traditional pork rinds and 3 tablespoons of shredded parmesan (plus a teaspoon of Italian herbs seasoning) before crushing and thoroughly [Continue reading...]

Keto-Friendly Pepperoni Pizza

I realize this will never really substitute for Chicago pizza (sorry Jersey friends, NY-style just isn't as good), but I am glad I have come up with a recipe to fill the void when I'm jonesing for some pizza goodness.  Obviously any toppings can be used in place of pepperoni; I'll probably try my all time favorite spinach & mushroom combination in the future.  There are a lot of low carb pizza crust recipes floating around Pinterest, most of them using cauliflower or zucchini as the base of the crust.  I find those instructions to be labor intensive and the carb count relatively high per slice, so I brainstormed to think of something much easier with less carbs for an individual-size pizza.  Pork rinds to the rescue again!  It's kind of amazing how versatile pork rinds are and I never knew it until a few weeks ago.  I have another recipe on the horizon using them and it's a real winner, too.  This recipe is fast & easy, delivers a great personal pizza and has near-perfect macro [Continue reading...]

Roasted Asparagus

Roasted veggies have become my go-to side dish if I'm not making a stir fry.  They are good just wish a little olive oil, salt and pepper, but sometimes I'm looking for an even more flavorful seasoning.  I previously made roasted Brussels sprouts using Urban Accents' "Balsamic and Roasted Onion Veggie Roaster" and today I am back with another of their seasoning packets.  The Parmesan Mediterranean Veggie Roaster is another delicious seasoning for vegetables.  Although they recommend using it with butternut squash or potatoes, I've made this a few times with asparagus and think it works great.  I cannot speak highly enough about how easy these are to use and how delicious the vegetables turn out.  Once again I followed the instructions on the back of the packet and these turned out great. I began by pre-heating the oven to 350°F, lining a baking sheet with foil and lightly spraying it with non-stick spray.  I poured 2 tablespoons of olive oil into a small bowl and added 1 [Continue reading...]