Creamy Brussels Bake

With the holidays rapidly approaching, especially Thanksgiving in the US, many people in the keto and LCHF community are discussing ideas to make a keto-friendly meal without compromising great taste.  One concern across the community is alienating non-low carb guests with food they would not enjoy on their own for a holiday meal.  I feel as though there needs to be a compromise in cases like this; offering traditional stuffing and mashed potatoes to accompany your prized bird is practically a must, so I wouldn't skip out on serving those dishes to others.  You can enjoy your keto-friendly options (turkey, salad, roasted veggies, etc.) while simultaneously pleasing your guests.  Instead of rolls, consider making my jalapeño bacon biscuits that I guarantee both you and those not watching their carbs will enjoy.  Today I am bringing you another recipe that everyone will enjoy.  I think Brussels sprouts are one of those vegetables that are very versatile and easy to prepare, yet people [Continue reading...]

Jalapeño Bacon Biscuits

Everyone loves those Red Lobster cheddar biscuits, right?  Today's recipe is a kicked up version of those for 1/4 of the carbs.  According to their nutrition facts, each Red Lobster biscuit has 16g carbs whereas each of my biscuits are only 4g total carbs and just 2g net carbs once you subtract the fiber.  After making today's batch I had to physically restrain myself from eating all of them, so be prepared to have your willpower tested once these come out of the oven.  As the weather cools down, there is something so satisfying about a delicious biscuit next to a hearty bowl of soup or even a crisp salad.  These would also make a wonderful alternative to traditional rolls this holiday season, particularly at Thanksgiving.  They are cheesy and flaky with a subtle hint of heat from the jalapeños - a winning combination that is also extremely keto-friendly! I prepped by pulling out the necessary ingredients seen above, pre-heating my oven to 350°F and spraying my jumbo muffin tin [Continue reading...]

Stuffed Zucchini Cups

Although autumn officially begins this week, I'm still knee-deep in my new found love of zucchini.  Hopefully Whole Foods continues to keep the vegetable well-stocked into the colder months as I have been eating 1 or 2 a week all summer.  This recipe will show you how to make zucchini cups that could be served as appetizers or entrees; you could also turn the zucchini into boats (slice end to end and hollow out the flesh the same way as demonstrated here) and stuff them that way instead, if preferred.  These are simple to make, low calorie and surprisingly filling - a winning trifecta for any recipe I try. I pulled all the ingredients out of the fridge and pre-heated the oven to 350°F.  Please note, I forgot to include the jar of salsa in the above photo and realized too late (ie vegetables already chopped and meat already cooked) - don't forget it!  I have nearly a pound of ground beef in the package and I cooked all of it but only used half of the meat mixture when stuffing the [Continue reading...]

Pepperoni and Cheese Stuffed Mushrooms

I know I said I wanted to marry the Brussels sprouts I made a few weeks ago, but I may need to get a divorce because of these mushrooms.  All jokes aside, these are really good...like, really good.  Stuffed mushrooms has always been one of my favorite appetizers as long as the filling is cheesy and they are served warm.  On Easter I brought rosemary, spinach & asiago stuffed mushrooms to my (very generous) co-worker's home when she invited me for dinner with her family; I'll be re-creating those at some point for the blog, but first I whipped up a batch of these.  I was originally going to call these "pizza stuffed mushrooms," but once I tasted them I realized that name didn't really fit.  When served right out of the oven, these are gooey and very flavorful, but not quite "pizza."  Regardless, these would be a real crowd-pleaser for sure. I started by pre-heating my oven to 350°F, lining a baking sheet with foil and spraying it with non-stick spray.  I took 4 ounces of [Continue reading...]