Chicken Crust Spinach Pizza

I previously wrote about a keto-friendly pizza crust that is truly delicious and a great replacement for normal pizza dough.  This time I tried something new and I'm sad I didn't attempt this sooner.  The use of ground chicken as the pizza "dough" (along with a few other ingredients) creates a sturdy base for my favorite toppings.  Since the base is cooked first on its own in order to crisp up a bit, the pieces slice easily and you are able to pick up and hold this like a true thin crust pizza slice.  This is another great option when craving pizza and is easy enough to make on a weeknight, too. I began by pre-heating my oven to 400°F and lining a baking sheet with parchment paper, not foil.  You want to avoid having the crust stick to the pan, so I highly recommend using parchment paper for this recipe.   I ground the pork rinds by themselves until very fine, like bread crumbs.  This helps hold everything together, especially once the eggs are added. Next I added both [Continue reading...]

Asiago and Rosemary Stuffed Mushrooms

In my last stuffed mushrooms recipe I mentioned my co-worker, Peggy, graciously invited me to spend Easter with her family earlier this year.  I brought small stuffed mushrooms to the gathering with this filling and, I think, they were a success.  Since then I've changed it up and added the filling to large portobello mushrooms for dinner when I'm wanting something light but still very satisfying.  The asiago cheese and rosemary bring complex flavors to otherwise basic ingredients.  The best part is this recipe is a snap to put together and cooks quickly, a perfect combination for those hectic weeknights. I began by pre-heating my oven to 350°F and gathering all the ingredients shown above.  Next I cleaned the portobellos with a damp paper towel and removed the stems and gills.  You want a large surface to put the filling if you're using portobellos; if you're going to use small baby bella mushrooms as an appetizer, remove the stems from those as well. Next I roughly chopped [Continue reading...]

Spinach and Blue Cheese Chicken Meatballs

If you search for meatball recipes on Pinterest you'll discover a huge array of new recipes to try.  Some bloggers are seriously creative when it comes to their meatball recipes and it inspired me to try to create something low carb but equally delicious.  A benefit to using ground chicken (or ground turkey even) is that you could easily make these into burger patties instead and grill them for a sandwich, if you wanted.  I've even made regular beef burgers and put them over a bed of fresh spinach for a twist on the traditional salad, but that's another story.  These chicken meatballs could be really versatile; they're great absolutely plain on their own or with just a dash of hot sauce and a side of steamed veggies, over zoodles or regular pasta in marinara sauce, as a meatball sub sandwich (for the non-low carb crowd), on a salad or with toothpicks as an appetizer.  I wanted to create a sauce to pair them with (hence the hot sauce and sour cream in the first photo) but I decided [Continue reading...]

Keto-Friendly Pepperoni Pizza

I realize this will never really substitute for Chicago pizza (sorry Jersey friends, NY-style just isn't as good), but I am glad I have come up with a recipe to fill the void when I'm jonesing for some pizza goodness.  Obviously any toppings can be used in place of pepperoni; I'll probably try my all time favorite spinach & mushroom combination in the future.  There are a lot of low carb pizza crust recipes floating around Pinterest, most of them using cauliflower or zucchini as the base of the crust.  I find those instructions to be labor intensive and the carb count relatively high per slice, so I brainstormed to think of something much easier with less carbs for an individual-size pizza.  Pork rinds to the rescue again!  It's kind of amazing how versatile pork rinds are and I never knew it until a few weeks ago.  I have another recipe on the horizon using them and it's a real winner, too.  This recipe is fast & easy, delivers a great personal pizza and has near-perfect macro [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...]

Chicken Parmesan

Bob Ross once said, "We don't make mistakes, we have happy accidents."  I like to think this recipe was a happy accident; I made it up the first time I put it together and it turned out great.  If you ask my parents what my standard go-to meal used to be when trying a new Italian restaurant, it was always chicken parmesan.  The chicken parm became my ruler for comparing Italian restaurants against one another.  (For the record, one of the best I ever had was right after moving to Jersey at a place called Roxanne's... highly recommended, but not if you're eating low carb.)  Being able to re-create a recipe I love and make it really low carb friendly is why I started this blog, so I am really happy to be bringing this to you today. As an aside, today is my 27th birthday and I am so lucky to have generous parents who gave me a DSLR camera to use for this blog moving forward.  I am beyond thrilled with how these first images turned out and I know they will only continue to get better as [Continue reading...]

Zoodles + Meat Sauce

I am excited to be writing today's post as this has become one of my favorite recipes to make the last few months.  Buying a Spiralizer was a great investment and is a handy tool to have in your kitchen no matter what kind of lifestyle you are living.  I first heard about a spiralizer when I stumbled upon the blog Inspiralized.  As you can see on Ali's blog, there are endless possibilities for spiralized vegetables; zucchini, cucumbers, onions, potatoes and even apples are commonly spiralized for her dishes using one of the three blade attachments.  To date I've only used green and yellow zucchini, but I bet other vegetables are equally delicious.  Using zucchini in place of noodles (hence "zoodles") is a must for anyone eating low carb and is a great way to get in another serving of vegetables. Start by chopping 1 medium yellow onion and slicing the ends off 2 medium green or yellow zucchini.  Place a plate with a paper towel in front of the spiralizer to catch the zoodles.  If you [Continue reading...]

Hot Dog Salad

As I mentioned in my first post, spring and summer weather always makes me crave salad, and I don't think I'm alone in that feeling.  While caesar or house salads are good, using several varieties of lettuce, kale or spinach with different toppings and dressings keeps salads interesting and prevents them from becoming mundane.  This hot dog salad is adapted from a Rachael Ray recipe and made low carb friendly.  Personally, I think this salad is good to make in a bigger batch and stored cold in the refrigerator for a day or two as the flavors get even better, but this is a single-serve recipe made on the spot in under 10 minutes total - can't beat that! I started by adding 2 cups of ready-to-eat romaine lettuce and 1 ounce of cole slaw mix into my salad bowl.  I also chopped 1 kosher dill pickle spear and diced 1 small slice of red onion and added it to the bowl.  The dressing is made by using 1 tablespoon of extra virgin olive oil, 1/2 tablespoon apple cider vinegar, 1 packet of [Continue reading...]