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...]

Roasted Chicken Thighs and Creamy Mushroom Sauce

Roasted chicken thighs is one of my favorite weeknight meals.  I eat it at least once a week usually, as it takes literally minutes to prepare before sticking them in the oven to roast.  I love seasoning them with salt, pepper, onion powder, and garlic powder, and letting them roast until the skin is crispy; I usually dip the chicken in either ranch dressing or sugar-free bbq sauce, and love eating my perfect roasted broccoli with it.  I wanted to turn one of my favorite dinners into an upscale version that you could easily multiply to serve guests at a holiday party or still make on a Wednesday for your family.  This meal is hearty and filling and absolutely delicious, yet is budget-friendly with minimal ingredients. I began by pre-heating the oven to 350°F and gathering my ingredients above. Next I heavily seasoned the skin-side of the chicken thighs with salt and pepper while heating the olive oil in a large pan over medium-low heat. I let the chicken thighs cook [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...]

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...]

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...]

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...]

Bacon and Leek Stuffed Mushrooms

It's been a minute since I've done a stuffed mushroom recipe for this blog, so I thought this would be the perfect week to post one.  Stuffed mushrooms are one of the most versatile, easy-to-put-together dishes I can think of, and they always taste great.  Practically any combination of cheese and meats or veggies work with stuffed mushrooms; previously on this blog I've posted tuna melts, asiago & rosemary, and pepperoni & cheese stuffed mushrooms, and I love all of those recipes, too!  I first stumbled upon the bacon, leek, and goat cheese combination in a non-low carb recipe for crostini, and that was the inspiration for creating the same flavors in a ketogenic-friendly dish. I began by pre-heating my oven to 350°F and gathering my ingredients shown above. Next I cleaned the mushroom caps with a damp paper towel, and gently removed the gills with a spoon.  Mushrooms are fragile so you want to be careful you do not push too hard and break the cap.  I also removed [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...]

Shrimp Stacks

I've been craving sushi lately, but was not in the mood to deal with rolling seaweed.  I remembered this awesome "tuna roll" I once had at a restaurant called Yardhouse, which was like a giant deconstructed spicy tuna sushi roll.  Imagine my surprise when this showed up at the table - definitely not what I expected when ordering a spicy tuna roll, to say the least.  Since it is summer and has been absolutely sweltering here in the northeast, I did not have the desire to cook something in the oven this week, so the idea for a deconstructed low carb spicy shrimp stack was born. I started by gathering my ingredients shown above.  I love purchasing pre-cooked shrimp from the store although they typically only last a few days in the fridge.  It makes cold dishes like this so much easier than purchasing raw or frozen shrimp. Next I roughly chopped florets off a head of cauliflower and placed them into my food processor.  I ground them down until they were a rice-like consistency, [Continue reading...]