Spicy BBQ Chicken Stuffed Peppers

I always hated stuffed peppers as a kid and I'm not sure why;  I don't think I gave them a fair chance.  Changing my eating habits the last six months has made me discover that a lot of vegetables I thought I hated are actually quite delicious (sorry Dad for not believing you!!).  I'm glad I've become a less picky eater and have come to appreciate certain foods I used to be vehemently against.  Some old habits are hard to break, though; I still refuse to eat raw tomatoes and olives and that will never change. I've tried a few different stuffed peppers recipes but this is my favorite right now.  It is filling, packs a big flavor punch and it's a great weekend meal to enjoy.  This recipe includes my favorite low carb condiment, Guy's sugar free spicy BBQ sauce.  Guy's is sugar free, gluten free, trans fat free and low sodium plus only 1g carb per serving (2tblsp).  The flavor is not at all compromised like low carb products often can be.  I purchased mine on Netrition (along with a [Continue reading...]

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...]

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...]

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...]