Buffalo Chicken Pizza

Re-vamping traditional comfort foods from the Standard American Diet tends to be highly requested by people who choose to switch to a low carb lifestyle.  Unsurprisingly, pizza is one of these foods.  Pizza is universally loved and such a versatile food by changing the toppings.  There are the standard go-to options like cheese, pepperoni or sausage, but there are also "gourmet" flavors like BBQ, Thai and buffalo chicken pizzas that are becoming more popular at restaurants around the country.  Today I wanted to show you an easy way to make buffalo chicken that can be enjoyed in a variety of ways, and then turn that chicken into a delicious low carb pizza.  I am using the recipe for the famous Fathead Pizza Crust that is delicious and completely fool-proof.  I've made it countless times; it is so easy to put together and cooks in practically no time.  It is definitely my favorite low carb pizza crust that I've found to date. I started by gathering my ingredients and turning my slow [Continue reading...]

Stuffed Breakfast Peppers

I'm always looking for new low carb breakfast options, especially for weekend mornings.  Today's dual recipe, a two-in-one, brings you two delicious options for stuffed breakfast peppers that are easy to make and very satisfying.  As with some other recipes I've shared in the past, these are great base recipes that can easily be adapted to include your favorite vegetables and meats - the possibilities are limitless and anything you might enjoy in an omelette would be great in these peppers.  The best part is that although these are breakfast peppers, you could easily serve them for dinner or re-heat the leftovers for lunch the next day. I started by gathering my ingredients and pre-heating the oven to 375°F.  Today I made pizza peppers as well as a vegetarian option, the perfect variety for any household. Next I started with the vegetarian peppers by roughly chopping the broccoli.  The pieces should be pretty small to not overwhelm the peppers or other ingredients. I [Continue reading...]

Sour Cream + Chive Crackers

Although I'm not a big snacker (I usually prefer 3 square meals a day) sometimes it is nice to supplement lunches or have snack foods ready for game days.  Pork rinds are a great keto-friendly option but some people do not care for the taste, so I set out to create a simple cracker recipe that can be tweaked in terms of flavors.  It is surprisingly easy to make low carb crackers that are perfect for use with a variety of dips and salsas or to eat plain on their own.  It only takes a few ingredients to make the dough; I will also provide options for substitutions near the bottom of the post, too. I began by gathering my ingredients and pre-heating my oven to 250°F. Next I measured out the sour cream using my food scale and added it to the bowl with the almond flour. I finely diced the fresh chives into small pieces.  You want them to be large enough for their color to be apparent in the baked crackers but not so large that they overwhelm them. Into the mixing bowl of [Continue reading...]

Loaded Fauxtatoes

When people commit to low carb eating, they often fear their favorite comfort foods are banned forever.  While we can't regularly eat potatoes after this kind of a lifestyle change, there are options for creating the same great flavors using a lower carb base.  Using cauliflower in place of potatoes, to create "fauxtatoes," is popular in the low carb and ketogenic communities.  I wanted to bring you a version of fauxtatoes that combine mashed potatoes with loaded potato skins.  This dish makes an excellent side dish any time of year and is packed with great flavors and textures that don't leave you longing for starchy potatoes. I began by gathering my ingredients and pre-heating the oven to 325°F.  In this recipe, the sour cream and butter are key ingredients to create the right fauxtato consistency. Next I began prepping my ingredients while I brought a medium pot of water up to a boil on the stove.  I first chopped a medium head of cauliflower into chunks so they would [Continue reading...]

Salami Pepper Egg Muffins

It's no surprise that I enjoy the ease of egg muffins for breakfast or a quick snack.  Egg muffins are easy to prepare and stay fresh when stored in the refrigerator for a few days.  They also re-heat very well and the right combination of ingredients makes them super tasty with minimal effort.  Previously I made sausage and cheese egg muffins that inspired me to create another variation for today's recipe.  In that post I also explain the importance of choosing eggs fortified with omega-3 fatty acids which I highly recommend you read if you previously missed that recipe.  Today I used Molisana salami from Olli, a delicious slow-cured salame made with peppercorns and garlic.  The salami combined with chopped red peppers and cheese make these egg muffins robust in flavor and completely keto-friendly. I began by pre-heating the oven to 350°F and gathering the ingredients for the recipe. First I diced the red bell peppers into bite-sized pieces.  These will become tender in the [Continue reading...]

Cheeseburger Casserole

The cheeseburger is an American staple with variations found on nearly every restaurant's menu in addition to fast food chains around the country.  Most carnivores pretty much agree there is something extremely satisfying about quality beef, their favorite toppings and a soft bun as a go-to choice for lunch or dinner.  Eating low carb foods removes the soft bun (unless you use a version of an Oopsie Roll) but does not mean you have to give up the flavors you love.  Today's recipe is inspired by the Big Mac sandwich, although there is no Secret Sauce.  This is a great base recipe that can be manipulated to include your favorite burger toppings, just like the classic sandwich. I began by grabbing my ingredients (I forgot the cheese, oops!) and pre-heating my oven to 350°F.  I prefer 85/15 grassfed ground beef, but feel free to use your preference as well. Next I diced about one half of a medium yellow onion, about 3/4 of a cup total.  Your pieces can be larger or smaller [Continue reading...]

Spicy Kielbasa Dip

With the Superbowl coming up, I wanted to create an easy, keto-friendly dip you can bring to a party without anyone suspecting it's low carb, high fat.  This kielbasa dip is wonderful with cucumbers, bell pepper slices and celery but you could also bring crackers or crostini slices for your non-low carb friends and it would be equally delicious.  If you are like me and already waiting for next season to start, this dip will bring some comfort and satisfaction to your Superbowl celebration.  The best part is that it takes about 5 minutes to put together and has minimal ingredients, making this a touchdown of a recipe. I gathered my ingredients and pre-heated my oven to 375°F.  It is important to purchase fully cooked smoked kielbasa for this recipe.  Alternatively, you could use fully cooked Italian sausage links, too, but I prefer the flavor of Polish kielbasa in this recipe. I started by dicing the kielbasa into bite-sized pieces.  Easiest way to do this is to cut a few [Continue reading...]

Spinach and Artichoke Mini Muffins

I'm glad to be back to regular posting and apologize for my short hiatus.  I went home for two weeks over Christmas to spend time with family and friends.  It had been a year since I had been home, as I think I may have previously mentioned, and it was just so great to be back.  In the weeks leading up to my vacation I had made some extra recipes to post, but to be honest they don't live up to the standards I have set for myself and I didn't want to post mediocre food for you.  But now I am back and I hope you're ready for a delicious new recipe! Spinach and artichoke dip has pretty much always been one of my favorite appetizers at restaurants; I wanted to take the flavors and represent them in a new way that is both low carb-friendly and absolutely delicious.  Of course, you could make a traditional dip and serve it with celery, cucumbers, bell peppers or maybe even pork rinds, but these muffins are my new favorite way to enjoy the taste of spinach and artichoke hearts. I [Continue reading...]

Ranch Mushrooms

Can you believe December is half over already?  I cannot.  With the new year approaching, and so many milestones reached the last 9 months, I am spending time this month thinking about everything I've learned about health and nutrition this year.  As I said in my last post, I am so grateful for everyone who has read this blog or tried a recipe and shared with me their thoughts and encouragement throughout my process.  I am so excited to go home this week and enjoy Christmas with my family and friends.  With just 10 days left to the holiday, I thought I'd share another recipe that would make a wonderful side dish, or even appetizer, on your dinner table.  This week's recipe is so easy I'm almost embarrassed to include it, but it's a two-in-one recipe that will be useful in other dishes beyond these mushrooms.  Everyone has used those packets of ranch seasoning from the store in order to make dips or to season meat or veggies.  Have you read the laundry list of ingredients in those [Continue reading...]

Spinach Mozzarella Egg Bake

Today's recipe combines three of my favorite things in one easy-to-make dish: spinach, cheese and eggs.  This is a fantastic savory casserole that I would happily eat for breakfast lunch or dinner.  It's easy enough to make after a long day at work but also a satisfying meal to make for Sunday brunch, too.  Sometimes it's nice to have meat-free options that still fit ketogenic macros (low carb, high fat, moderate protein); this egg bake certainly fits the bill.  In my other breakfast casserole post, I mentioned my family's tradition of having Oklahoma Brunch Eggs every Christmas morning between opening stockings and presents.  This would be a great festive casserole alternative for Christmas brunch due to the bright green spinach! I began by pre-heating my oven to 375°F and gathering the necessary ingredients for the recipe.  As with the majority of my recipes, I truly enjoy creating easy-to-make delicious recipes that have minimal ingredients yet still taste great. Next I [Continue reading...]