Spinach Alfredo Pizza

It can sometimes be difficult to find LCHF-friendly vegetarian meals on the internet, and that became one of the inspirations for this dish (I mostly just love cheese and spinach, so there's that).  Sometimes I find the ketogenic diet can be kind of "meat heavy," as most people rely on fatty cuts of meat like chicken thighs and 85/15 ground beef to raise their daily fat content.  I do that as well, because it's an easy way to take in both protein and fat, but sometimes I want a meal that does not have meat but still has a high fat content.   If you follow me on Instagram you know I've been enjoying this pizza lately, so I wanted to share the recipe for it with you today! I began by pre-heating my oven to 425°F and gathering my ingredients.  Although both shredded cheeses look identical, one is mozzarella and the other is a 4-cheese blend. While the oven pre-heated, I made the dough by first melting the cream cheese and mozzarella together in a large mixing bowl in the [Continue reading...]

Chicken Salad Stuffed Avocados

In the summer, people typically want to spend less time indoors and more time outside, so quick, easy meals are a definitely plus to avoid hours in the kitchen.  I love when dishes have minimal ingredients but still taste great, and this recipe is no exception.  Avocados are a great source of healthy fats and their fiber content is ideal for a low carb diet.  After baking, avocados practically melt in your mouth, and, when combined with protein and other fat sources, they make the perfect meal.  This dish is the perfect way to boost your fat and fiber numbers and makes a delicious, nutritious keto-friendly meal. I began by pre-heating the oven to 400°F and gathering my ingredients. I melted the butter in a large pan over medium heat.  I sliced the chicken breast tenderloins into small bite-sized pieces, seasoned them with salt and pepper, and then sauteed them until golden brown and cooked through. After they were finished cooking, I scooped the chicken into a mixing [Continue reading...]

Cheddar Dogs

Nothing screams summer like hamburgers and hot dogs.  Most people are familiar with certain low carb alternatives for these "All-American" classics, so I wanted to mix it up and create a low carb twist on cheddar dogs.  Ironically, the "blanket" part of this recipe uses the pizza crust I've shown in several other recipes on my blog (1, 2, 3). It works great as a bread-style wrap for these cheddar dogs and is extremely easy to put together.  When choosing hot dogs, be sure to read the packaging before purchasing.  Although they are a little more expensive, I love the Applegate natural uncured hot dogs as they are 0g carbs each.  Some other brands have fillers that may include carbs or sugar (one brand I saw was 6g of carbs in every hot dog!) so be sure to be aware of the nutrition information. I started by pre-heating my oven to 400°F and gathering my ingredients above.  You will also want some salt and pepper for the dough, and maybe some garlic and onion powder, too. I put [Continue reading...]

Chicken Bacon Casserole

My love for chicken knows no bounds. I honestly think I could eat some form of chicken every day, whether it's baked or grilled or pan-seared. I also love chicken in casseroles or one-pot meals or served simply with roasted vegetables. There are so many ways to eat chicken that its versatility is unmatched by any other protein, in my opinion. Eating chicken with bacon, spinach, and cheese is a winning combination, which makes this dish a total standout. If you are not a fan of using your oven in the warmer months, keep this bookmarked until the fall or winter time - it is so comforting and stick-to-your-ribs delicious. I started by gathering my ingredients and pre-heating the oven to 350°F. Next I cubed the raw chicken into roughly one-inch, or bite-sized, pieces. While I melted butter in a pan over medium heat, I seasoned the chicken with salt, pepper, and garlic powder.  I cooked the chicken all the way through, browning slightly, before adding my spinach (and a little [Continue reading...]

Salsa Chicken

It's been quite a while since I've posted a chicken breast recipe on this blog.  I prefer poultry to beef, or really any other meat, and eat roasted chicken thighs a few nights a week.  In the summer I also love cutting chicken breasts into small pieces, pan-searing them, tossing them in sugar free BBQ sauce, and then putting them on salad.  This recipe is the perfect weeknight meal because of its simple ingredients and minimal time spent in the kitchen.  No ingredients to chop or prep either!  I love things that are easy to make but do not sacrifice on deliciousness. I started by gathering my ingredients and pre-heating the oven to 375°F. In a large non-stick pan, I melted the butter over medium heat.  Meanwhile, I seasoned one side of the chicken breasts with salt, pepper, and garlic poweder. I placed the chicken seasoning-side down in the hot skillet and cooked it for 3-4 minutes until it was golden brown.  I seasoned the other side in the pan before flipping and [Continue reading...]

Spicy Shrimp Roll

My favorite food, for many years, has been spicy tuna sushi.  Most sushi restaurants have their own variation of it - some mix chopped tuna in a spicy mayo with cucumbers while others leave the tuna pieces raw, paired with avocado, and top it with spicy sauce - but I enjoy it every time I have it.  It's so fresh and when I pile the wasabi on top, has a great "zing" taste that wakes up the taste buds.  I know not everyone is a fan of raw fish, so I decided to use cooked shrimp in this recipe.  Sadly sticky white rice is not part of our low carb way of eating, but I thought I would try using cauliflower in place of the rice - and it totally works!  This is great for the warmer spring and summer months because you don't have to turn your oven or stove on at all if you buy pre-cooked shrimp, like I did.  It's a bit higher in total carbs because of the cauliflower and avocado, but worth it for a filling, fresh meal that replaces one of my favorite high carb treats! First I gathered all [Continue reading...]

Easy Taco Skillet

So many households have a weekly Taco Night tradition that is often lost on a low carb diet.  Sure, everyone loves soft or hard shell tacos with all the fixings, but that doesn't mean you can't enjoy tacos with a few low carb substitutions.  This is a great base recipe that can be tweaked to you or your family's liking and served with an array of toppings.  If you prefer ground chicken or turkey, use it!  Sliced jalapeños, avocados, different cheeses, sour cream and cilantro could also be included to make this a gourmet meal rather than a basic dish, too!  At the end of the recipe I will include three ideas for how to serve this to make your next taco night a success. I began by gathering my ingredients and pre-heating the oven to 350°F.  I purchased 80/20 ground beef because I love using the fat to saute the vegetables, but if you prefer a leaner cut (or another type of meat) that is okay to use, too! First I put the ground beef in a large pan by itself and began cooking it [Continue reading...]

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...]

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...]

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...]