Spinach Alfredo Pizza

It can sometimes be difficult to find LCHF-friendly vegetarian meals on the internet, and that became one of the inspirations for this dish (I mostly just love cheese and spinach, so there's that).  Sometimes I find the ketogenic diet can be kind of "meat heavy," as most people rely on fatty cuts of meat like chicken thighs and 85/15 ground beef to raise their daily fat content.  I do that as well, because it's an easy way to take in both protein and fat, but sometimes I want a meal that does not have meat but still has a high fat content.   If you follow me on Instagram you know I've been enjoying this pizza lately, so I wanted to share the recipe for it with you today! I began by pre-heating my oven to 425°F and gathering my ingredients.  Although both shredded cheeses look identical, one is mozzarella and the other is a 4-cheese blend. While the oven pre-heated, I made the dough by first melting the cream cheese and mozzarella together in a large mixing bowl in the [Continue reading...]

Salmon Cakes

I am a pretty bad foodie in that I've never really cared for salmon.  I will eat salmon sushi, but when it comes to a large fillet of salmon, I have a mental road block that goes back to one night when I under-cooked a piece of fish (while trying very hard to not over-cook it).  The health benefits of salmon, namely omega-3 fatty acids, are too important for me to swear it off forever, so in an effort to learn to love this fish, I started eating these salmon cakes for dinner.  I love the flavor of the onions and peppers (the bit of crunch is a huge plus when texture may be an issue for some) and pairing this with homemade tartar sauce makes it the perfect meal. I started by gathering my ingredients and pre-heating the oven to 400°F. When the oven was pre-heated, I seasoned the salmon with salt, pepper, and garlic powder, and separated one tablespoon of butter across both fillets.  The butter keeps the fish moist and tender while it cooks skin-side down for 15 [Continue reading...]

Review: PlanetBox Lunch Box

*FTC Disclaimer: This box was sent to me free for my consideration.  This is not a sponsored post.  As always, all opinions are my own.* Last week PlanetBox reached out to me and asked if I would be interested in reviewing one of the three lunch boxes they have available on their website.  First, their website is absolutely adorable.  I love the short video on the homepage that shows all the endless possibilities that come with owning a PlanetBox lunch box.  It focuses mostly on being a family-friendly option for kids, which I do not have, but I would not hesitate to bring this into the office for my own lunches at work. Along with the lunch box itself, I was sent a Slim Sleeve carrying case with a detachable shoulder strap.  The material is durable and slightly padded to ensure protection of your lunch box inside.  They also sell Cold Kits which are thin ice packs to keep your food fresh and cool during the day, if you do not have access to a fridge, which also fits inside [Continue reading...]

Chicken Salad Stuffed Avocados

In the summer, people typically want to spend less time indoors and more time outside, so quick, easy meals are a definitely plus to avoid hours in the kitchen.  I love when dishes have minimal ingredients but still taste great, and this recipe is no exception.  Avocados are a great source of healthy fats and their fiber content is ideal for a low carb diet.  After baking, avocados practically melt in your mouth, and, when combined with protein and other fat sources, they make the perfect meal.  This dish is the perfect way to boost your fat and fiber numbers and makes a delicious, nutritious keto-friendly meal. I began by pre-heating the oven to 400°F and gathering my ingredients. I melted the butter in a large pan over medium heat.  I sliced the chicken breast tenderloins into small bite-sized pieces, seasoned them with salt and pepper, and then sauteed them until golden brown and cooked through. After they were finished cooking, I scooped the chicken into a mixing [Continue reading...]

Breakfast Hash

Breakfast for breakfast, breakfast for brunch, breakfast for dinner... is there ever a wrong time to eat your favorite breakfast foods?  I don't think so.  This recipe is for a delicious savory hash that uses spaghetti squash in place of potatoes in order to be low carb friendly.  This makes the perfect weekday breakfast or dinner, or Sunday brunch any time of year, especially if you already have leftover squash that has already been roasted.  It only takes a few minutes to put together once the squash is cooked yet tastes delicious and is extremely filling. I began by gathering my ingredients and pre-heating the oven to 400°F. Using a large knife, I sliced the squash in half vertically, scraped out the seeds and flesh inside the center, drizzled the halves with olive oil, and then liberally sprinkled them with salt & pepper.  I flipped them over so they were cut-side down on a foil-lined baking sheet and roasted them for 40 minutes until tender.  When they are done, I [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...]

Chicken Bacon Casserole

My love for chicken knows no bounds. I honestly think I could eat some form of chicken every day, whether it's baked or grilled or pan-seared. I also love chicken in casseroles or one-pot meals or served simply with roasted vegetables. There are so many ways to eat chicken that its versatility is unmatched by any other protein, in my opinion. Eating chicken with bacon, spinach, and cheese is a winning combination, which makes this dish a total standout. If you are not a fan of using your oven in the warmer months, keep this bookmarked until the fall or winter time - it is so comforting and stick-to-your-ribs delicious. I started by gathering my ingredients and pre-heating the oven to 350°F. Next I cubed the raw chicken into roughly one-inch, or bite-sized, pieces. While I melted butter in a pan over medium heat, I seasoned the chicken with salt, pepper, and garlic powder.  I cooked the chicken all the way through, browning slightly, before adding my spinach (and a little [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...]

Salsa Chicken

It's been quite a while since I've posted a chicken breast recipe on this blog.  I prefer poultry to beef, or really any other meat, and eat roasted chicken thighs a few nights a week.  In the summer I also love cutting chicken breasts into small pieces, pan-searing them, tossing them in sugar free BBQ sauce, and then putting them on salad.  This recipe is the perfect weeknight meal because of its simple ingredients and minimal time spent in the kitchen.  No ingredients to chop or prep either!  I love things that are easy to make but do not sacrifice on deliciousness. I started by gathering my ingredients and pre-heating the oven to 375°F. In a large non-stick pan, I melted the butter over medium heat.  Meanwhile, I seasoned one side of the chicken breasts with salt, pepper, and garlic poweder. I placed the chicken seasoning-side down in the hot skillet and cooked it for 3-4 minutes until it was golden brown.  I seasoned the other side in the pan before flipping and [Continue reading...]

Jalapeño Crisps

I've always been a savory carb kind of girl - bread, potatoes, and pasta - so some days when eating low carb I just miss the crunch of a potato chip.  I've seen the parmesan cheese chip recipes floating around Pinterest for some time without ever trying them, but they inspired me to create a similar recipe using havarti cheese and jalapeños.  Fair warning: these are definitely spicy, so feel free to omit the jalapeño slices or use only half of a slice per chip.  I am thrilled that there are so many creative ways to eat low carb without forfeiting certain textures or foods you already love, and so I hope you enjoy these crisps as much as I do! I started by gathering my ingredients and pre-heating the oven to 400°F.  This recipe calls for 5 peppers, but I used 6 or 7 because the ends tend to yield smaller slices, and I wanted them to be pretty uniform. Next I sliced the jalapeños into relatively thin, even slices.  You don't want these to be too thick or they won't roast [Continue reading...]