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...]

Spinach, Bacon and Goat Cheese Squash

Autumn is here and I could not be more excited.  I love the cooler weather, the changing leaves, comfy sweaters and football Sundays.  Comfort food is a staple of autumn which can be tricky when eating low carb foods.  Not eating pasta, rice or potatoes makes "stick to your ribs" meals a little difficult to pull together.  I wanted to create a filling, hearty meal that is easy to prepare yet is still satisfying as the temperature gets cooler.  The secret ingredient (which is not so secret) that makes this creamy and delicious is the garlic + herb goat cheese.  The cheese and squash combined with spinach and bacon makes for an easy, comforting meal that will satisfy your low carb cravings this fall. I started by gathering my ingredients and pre-heating the oven to 400°F. I used a large sharp knife to split two small spaghetti squashes in half lengthwise.  You could use one large squash instead of two small, if you can find one.  I used a large spoon to scrape out the seeds and [Continue reading...]

Jalapeño Popper Frittata

Sunday brunch is one of the best meals of the week, especially if you can pull together some quick and easy dishes to serve your family and other guests.  I am a huge fan of "egg bakes" (as I call them) and have plenty of varieties on my website.  Today I wanted to drag out my cast iron skillet and try to create a frittata that is creamy, flavorful and easy to put together for a special weekend breakfast (or even weeknight dinner).  It's so easy to play around with the flavors of frittatas - you can throw in any proteins or veggies you want and they will be delicious, trust me! I began by gathering my ingredients and pre-heating the oven to 350°F. First I cooked the bacon in the microwave between two sheets of paper towels for 7 minutes until crispy and let them cool.  While the bacon cooked, I sliced the jalapeño in half, removed the seeds, and then diced it into small pieces.  You can leave some of the seeds in if you'd like a spicier dish (or use more jalapeños). I [Continue reading...]

Cheeseburger Calzone

I love the flavors of cheeseburgers even on a low carb diet.  I think it's sort of a classic American comfort food and is usually pretty easy to throw together for dinner.  The obvious bunless burger is a great low carb choice, or you could try my cheeseburger casserole, but today I wanted to create a calzone stuffed with cheeseburger goodness.  The calzone can be tweaked to your liking; you could make a traditional pizza calzone filled with pepperoni, sausage, low carb veggies and cheese or you could make an endless array of calzone fillers using different proteins and vegetables.  Today's cheeseburger calzone is kid-friendly, too! I began by pre-heating my oven to 425°F and gathering the ingredients shown above. Next I made the calzone crust using the Fathead Pizza Crust recipe.  I have detailed instructions on how to make this in my Buffalo Chicken Pizza recipe. I diced a small yellow onion and set it aside.  Over medium heat I added my ground beef to a pan to brow [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...]

Spicy Sriracha Shrimp Salad

I don't know about you all, but this summer heat makes me crave cold dishes that don't require me to turn on the oven or stove.  I decided to create an easy summer salad recipe with no cooking required.  It is perfect as an easy and light weeknight meal or would be great to take to work for a refreshing lunch.  This recipe uses my favorite Spiralizer to make cucumber noodles in place of pasta to bulk up the dish - a must have in any low carb kitchen! I grabbed all the ingredients shown above and began to put together the salad recipe. First I made the dressing by adding the mayo, olive oil, rice wine vinegar, sriracha, lime juice, salt and pepper into a medium bowl. I used a small whisk to incorporate all the ingredients together.  It's important to taste your dressing at this point - you may want to add more sriracha or salt and pepper.  I also added another dash of olive oil to make it more like a salad dressing and less thick.  Adjust the amounts to your preference [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...]