Chicken Bacon Chowder

Last night I ran to the grocery store to get the ingredients I needed to make today's recipe and the cold weather was beyond anything I've ever felt before.  Currently the east coast is experiencing a polar vortex and it is no joke; I wanted to make a recipe to warm myself up from the inside out. I used to think making soup from scratch would be difficult, but it's actually really simple and so much better for you than buying pre-made soup in a can.  Good ingredients and a little love makes every recipe better! I pulled together all my ingredients and organized them for each step of the soup. First I began my prep work by washing the leeks and thinly slicing the bulb ends.  There can be sand or dirt in your leeks, so make sure to give them a good scrub! Next I diced up a yellow onion. I also sliced both ends of some scallions for finishing off the soup at the end and set them aside. Over medium low heat I melted 1 tablespoon of butter and added the leeks, [Continue reading...]

Brussels Sprouts Dip

Perhaps you need a last-minute dish to bring to your Super Bowl party tonight, or maybe you are looking for something to 'wow' that special man or woman in your life next week for Valentine's Day.  Either way, this cheesy vegetable dip will fit the bill.  It would taste great served with raw vegetables like bell pepper slices, celery, broccoli  or even cucumbers, or as pictured with pork rinds in place of tortilla chips.  One of my favorite recipes on this blog is my Creamy Brussels Bake; this dip is a variation of that recipe served up in a party-friendly form.  Are you ready for some deliciousness?  (Please read that in Hank Williams Jr.'s voice for the full effect.) I began by gathering all the ingredients shown above and pre-heating my oven to 375°F. Next I softened the cream cheese in the microwave for 35 seconds and added the sour cream, mozzarella cheese, 1/2 of the parmesan cheese, salt and whole lot of pepper to a large mixing bowl and set it aside. Then I diced [Continue reading...]

Avocado Breakfast Pizza

Avocados + bacon + cheese + eggs + pizza.  Need I say more?  It's the best of the breakfast world combined with one of dinner's finest foods.  I will be the first to admit - this is definitely not a low calorie food, but sometimes you're in the mood to splurge for Sunday brunch or maybe you are under your daily calories and need a calorie-dense, high fat meal.  Cue this breakfast pizza.  I love everything about this because it is full of healthy fats and tastes delicious.  You could easily customize the toppings (perhaps crumbled sausage or shredded chicken in place of the bacon?) as well to make this one of your family's favorite pizzas. I began by gathering all the ingredients shown above and pre-heating my oven to 425°F. Next I prepared my pizza crust inspired by the recipe for Fathead pizza.  I microwaved the cream cheese and mozzarella cheese for 45 seconds until softened, added the almond flour, egg, salt, pepper and Italian seasoning and stirred until the ingredients [Continue reading...]

Keto Delivered January 2016

*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.* Subscription boxes have become hugely popular across numerous industries in recent years.  I know I've tried my fair share of different beauty and food boxes and have always enjoyed the experience of receiving some goodies in the mail each month.  That's why I was extremely happy to learn about Keto Delivered, a subscription service that launched in August of 2015.  Co-founded by Craig Clarke of Ruled.Me, Keto Delivered curates samples of keto-friendly food products that make our lives easier while living a low carb lifestyle.  I commend Craig (and his co-founder Katie) for creating a wonderful idea and exposing all of us who are passionate about low carb eating to new foods and products. Each month the box includes a card with information about each product inside.  I love that the retail prices of the products are included - Keto Delivered [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...]

How ‘Atkins’ Is Your Lifestyle?

Earlier this week I was approached by Atkins to link my readers to their new campaign "How Atkins Is Your Lifestyle?" and I am really excited, and proud, to bring this information to you today.  Atkins promotes the same low carb lifestyle I've written about on Butter Is Not a Carb for over a year and a half now, and is something I am very familiar with and have followed in the past.  There are so many wonderful success stories on the Atkins website of others who have followed a low carb lifestyle, so I urge you to check out their website to read their inspirational messages.  The Facebook quiz linked at the bottom of this post provides additional tips and ideas for you as well, especially if you are new to eating low carb foods.  I've seen their products appear in stores more frequently in recent years and I appreciate their effort to make low carb options available nationwide.  Please note, this entry is not sponsored by Atkins - I am posting this to provide my readers with more [Continue reading...]

Tuna Casserole

Happy new year everyone, I hope you enjoyed your holiday season and are ready to tackle 2016.  I am looking forward to being more consistent at eating low carb.  I have to be honest; 2015 was not a great year for me in terms of low carb eating (for a laundry list of reasons I won't get into), and I lost motivation in the second half of the year to continue to provide recipes on my blog.  I am re-committing myself this year and am excited to post more recipes!  I am being less strict with myself in terms of macro ratios in an effort to live a more realistic and overall healthy lifestyle, but I am still keeping it low carb most nights of the week.  I posted a picture of this dish to my Instagram a week ago or so and people were looking for the recipe, so I decided to make it again and photograph it for the blog.  Sometimes a vegetarian recipe tastes just as good as a meat-heavy dish, especially when you can still make it low carb and delicious. I began by gathering all my [Continue reading...]

Recipe Roundup: Favorite Low Carb Blogs

I promise to get back to recipe creation very soon, but I did want to create a post that lists out some of my favorite low carb blogs for you to browse and find more ideas for other healthy, tasty, low carb meal ideas.  I would love to hear some of your favorite blogs that are not listed here as I'm always looking for new dishes to try! I Breathe I'm Hungry by Mellissa Mellissa posts beautiful photos and creative recipes and she has a cookbook on Amazon!  Here are some of my favorite recipes she has posted: Spicy Shrimp Handrolls BBQ Chicken Stuffed Zucchini Broccoli Slaw All Day I Dream About Food by Carolyn I love the layout of Carolyn's website and I equally love her writing style.  Her list of low carb desserts is extremely impressive.  Here are some recipes that I've tried and loved: Kung Pao Meatballs Mini Pepper Nachos Buffalo Chicken Stuffed Avocado Peace, Love and Low Carb by Kyndra I admire Kyndra's weight loss journey and her efforts to better [Continue reading...]

Hasselback Zucchini

I hope everyone in the US enjoyed their Thanksgiving and are ready for the holiday season.  This is the time of year that can be tricky to stick to a low carb way of eating, but I know with all the resources out there on the internet you'll be able to succeed.  I've often thought about posting a round-up of my favorite low carb blogs I've bookmarked over the last two years, but I'm not sure if my readers would be interested in that - please let me know if that's something you'd like to see in the comments!  Today's recipe would be a great easy snack or even a lowkey appetizer or Superbowl party-appropriate dish.  I love how simple it is to make yet how delicious and cheesy it is when it's done. I started by gathering my ingredients and pre-heating the oven to 400°F. I sliced the ends off the zucchini and then cut slits about 3/4 inch apart down the length of the vegetable.  It's important to cut these relatively deep in order to stuff the cheese and pepperoni in them later, [Continue reading...]

Meat Lovers Breakfast

I love new breakfast recipes, even if they don't blow my mind in their creativity.  Sometimes the basic eggs, bacon, sausage and cheese combination is too delicious to pass up, and pairing them together in a bell pepper turns out to be a real winner in the kitchen.  The great thing about this recipe, as with many others I've published, is how versatile it can be to suit your tastes.  You could make these vegetarian or add more veggies to the meat (mushrooms, zucchini, broccoli, etc.), give them a Mexican twist with salsa and sour cream or just enjoy them as-is, which is wonderful, too.  The breakfast sausage has such a distinct, zingy flavor that really brings the dish together. I started by gathering my ingredients and first pre-heating the oven to 275°F.  You'll also want to pull out your olive oil, salt and pepper for this recipe. Next I sliced the peppers in half, removed the seeds and ribs, drizzled them with olive oil and sprinkled them with salt and pepper before [Continue reading...]