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...]

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...]

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...]

Spinach Mozzarella Egg Bake

Today's recipe combines three of my favorite things in one easy-to-make dish: spinach, cheese and eggs.  This is a fantastic savory casserole that I would happily eat for breakfast lunch or dinner.  It's easy enough to make after a long day at work but also a satisfying meal to make for Sunday brunch, too.  Sometimes it's nice to have meat-free options that still fit ketogenic macros (low carb, high fat, moderate protein); this egg bake certainly fits the bill.  In my other breakfast casserole post, I mentioned my family's tradition of having Oklahoma Brunch Eggs every Christmas morning between opening stockings and presents.  This would be a great festive casserole alternative for Christmas brunch due to the bright green spinach! I began by pre-heating my oven to 375°F and gathering the necessary ingredients for the recipe.  As with the majority of my recipes, I truly enjoy creating easy-to-make delicious recipes that have minimal ingredients yet still taste great. Next I [Continue reading...]

Avocado + Egg Spaghetti Squash Bowls

I am on such a big spaghetti squash kick right now that I wanted to bring my readers another variation of this great fall/winter food.  Spaghetti squash is higher in carbs and sugar than I feel comfortable eating frequently, but the buttery "noodles" are really hard to resist right now.  It is such a versatile vegetable that you can use the squash with almost any ingredients and it will taste great.  Today's recipe would be perfect for Sunday breakfast or brunch or even dinner; it is hearty, creamy and filling as well as a great vegetarian option if you don't want meat.  If you follow me on Instagram you know I often love eating eggs for dinner; this meal would be perfect after a long day at the office and would be worth the time it takes to bake even on a weeknight. I began by gathering the necessary ingredients and pre-heating my oven to 400°F.  I really like this recipe because the spaghetti squash is essentially twice baked, making it a lot more crispy (in a good way) than it [Continue reading...]

Easy Zero Carb Egg Muffins

The words "zero carb" are music to my ears when looking up keto recipes online.  I was determined to make some zero carb egg muffins for breakfast that I can bring with me all week for lunch at work, too.  These muffins are extremely easy to put together and have the perfect low carb, high fat, moderate protein macro ratio.  I absolutely plan to create other egg muffin recipes in the future with different filling combinations; for now, this is a simple recipe that can be easily built upon by adding veggies or other cheeses that suit your taste. I began by pre-heating my oven to 350°F and spraying my 6 cup jumbo muffin tin with non-stick spray.   I sliced the Italian sausage into small bite-sized pieces and sauteed them in butter.  Although the Niman Ranch uncured sausage links are fully cooked in the package, I do want to brown them and heat them thoroughly before baking. After cooking I spooned the sausage evenly into the muffin cups and set aside. A quick note [Continue reading...]

Egg and Sausage Breakfast Bake

If you are in the hunt for a delicious low carb Sunday morning breakfast or brunch casserole, this may be the dish for you.  Growing up it was a tradition for my family to always make "Oklahoma Brunch Eggs" on Christmas and Easter.  The heavily-used recipe card comes from a little binder of recipes by the players and wives of some late 1970s, early 1980s Chicago Bears team.  Neill Armstrong, the head coach at the time, submitted the recipe for the book - thanks Neill!  I don't think we ever made a single recipe from the rest of the booklet, but those Oklahoma Brunch Eggs became a staple at the holidays.   Since going ultra low carb, I've been interested in trying to recreate or find keto-friendly substitutions for some foods I love.  The original recipe calls for two bags of croutons as the base, which just doesn't fly when eating less than 18g of carbs a day.  This egg bake is my new go-to for a late brunch on Sundays. I pre-heated my oven to 350°F and began by prepping my onion [Continue reading...]