Chicken Fajita Quiche

Mexican food is one of my favorite cuisines and fajitas are always a delicious entree packed with protein and veggies.  In this recipe I ditched the tortillas and turned the flavor of fajitas into a savory low carb quiche that could be served any time of day in your house.  As with most of my quiches and egg bake recipes, you could really throw just about any vegetable or cheese into the mix and it would turn out great here, too.  I also created my own taco seasoning rather than buying a processed packet from the store - this seasoning would also be delicious on ground beef in chili or to season chicken or beef in a taco salad.  It is very versatile and the recipe makes plenty for several meals. I pulled out the ingredients and pre-heated my oven to 350°F. To make the taco seasoning, I added the cumin, chili powder, paprika, cayenne pepper, garlic powder and onion powder into a small bowl. I used a spoon to mix them until thoroughly combined.  You can vary the amount [Continue reading...]

Carnitas and Tortillas

Taco night is here to stay with today's low carb recipe.  The slow cooked pork makes the perfect tender filling for keto-friendly tortillas that your family will enjoy.  The best part of these tacos is how easy it will be to customize the filling to your preferred taste.  Use pulled chicken instead of pork, or even ground beef, and add any toppings you'd like!  Shredded cheese, lettuce, a little salsa, sour cream, red onions, hot sauce and avocados can be paired with the carnitas or any other protein you choose to make for this recipe.  These are easy to put together and the pork will serve a crowd with plenty left over - you could even make extra tortillas and have quesadillas the next night! I started by gathering all my ingredients for both the carnitas as well as the tortillas. I began by creating the dry rub for the pork shoulder.  I combined dried oregano, chili powder, ground cumin, salt, pepper and Stevia together in a small bowl. I added the rub to both sides [Continue reading...]

Turkey Zucchini Poppers

Spring is here!  (Allegedly, at least... it's 35° here today and it just snowed on Friday...)  Warmer weather usually means more parties and a few holidays where guests like to bring a dish or two to the meal.  Appetizers are the usual go-to dish to bring, and today's turkey zucchini poppers will please everyone at any party.  These hearty bites are bursting with flavor and vegetables (don't tell the kids!) while still being a delicious low carb option.  The other guests will devour these poppers while the leftovers, if you're lucky to have some, make a great lunch or snack the next day. As always I started by gathering my ingredients for the dish.  Lots of flavor doesn't mean you need a laundry list of ingredients - simple is usually best. I finely minced the red onion into small pieces.  The onion should be a kick of flavor, but not overwhelming to the poppers. I also chopped the cilantro into small pieces.  Feel free to use more or less for your personal [Continue reading...]

Jalapeño Sausage Casserole

Breakfast casseroles that allow for leftovers that easily double for lunch at work are some of my favorite dishes to create, as seen in my previous recipe for a spinach and mozzarella egg bake.  Today I decided to give readers a hearty and spicy sausage-filled casserole.  This egg bake has the perfect amount of zip from the jalapeño, bite from the green onions as well as a plethora of cheesy goodness in addition to the breakfast sausage and eggs.  It is a great Sunday morning treat for your family (especially for those of you who celebrate Easter) or would even be a wonderful dish to bring to a potluck brunch gathering.  As with my other recipes, this requires very little prep work before baking begins yet is full of flavor and really delicious. I started by gathering my ingredients and pre-heating the oven to 350°F. Next I finely diced some green onions, both the tops and a few slices of the white ends.  If your preference is the tops only, feel free to omit the white [Continue reading...]

Mini Tuna Melts

For lunches and snacks, I'm always looking for the easiest ideas I can find that still taste great.  When I commute to work, I prefer smaller lunches that travel well and are delicious after they are re-heated if necessary.  I don't have the time, or patience really, to create fancy lunches in the morning before work, so I tend to eat a lot of pepperoni, string cheese, almonds, egg muffins, salads and leftovers at work.  These mini tuna melts are another great option for the workplace or even to pack with a child's lunch at school.  They take minimal effort to create and are easy to store in the fridge, plus they re-heat well for lunch or a mid-day snack. I started by gathering my ingredients and pre-heating the oven to 350°F.  As you can see, these little melts require barely any ingredients which is one of my favorite aspects of a good keto-friendly recipe.  I now prefer tuna packed in extra virgin olive oil to help with the fat content, but feel free to use tuna in water if you [Continue reading...]

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...]