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...]

Bacon Breakfast Cups

If you know me, you know I'm not really a bacon fanatic.  *Cue horrified gasps*  I love bacon when it's paired with other things, like on a burger or in a casserole, but I really cannot just eat strips of bacon with breakfast.  I'm not sure why; I've tried numerous times to enjoy bacon by itself, but I don't think I'll ever be one of those bacon-obsessed people.  I know, I weep for me, too.  With that said, I do love eggs and cheese and spinach, so I put all of that together in an easy-to-make breakfast cup! I pre-heated the oven to 375°F and gathered my ingredients above.  Feel free to use any cheese you like - I love the spicy kick of pepper jack in this recipe.  Only four ingredients needed to make something tasty and low carb?  Yes please. Next I put 5 strips of bacon between two sheets of paper towels and microwaved them for 3 minutes.  You want to semi-cook the bacon, but also want it to still be pliable after it comes out of the microwave.  I repeated this step with an [Continue reading...]

Spicy Poppin’ Meatballs

Many low carbers like to meal prep on Sundays and have foods available for breakfast, lunch and snacks (and sometimes dinner) throughout the week.  I thought I'd create a recipe that can serve as both a delicious lunch or snack option but is also easy to make before a party or holiday gathering as an appetizer.  I love how versatile meatballs are, too.  They can be as simple as eaten plain or with a dip, cut up and served on a refreshing salad, included in a zoodles dish or served inside a low carb, high fiber wrap as a tasty sandwich.  The options and flavor combinations for meatballs are really endless! I started by gathering my ingredients and pre-heating the oven to 350°F.  Prior to this photo I took pork rinds, salt and pepper and ground them in my food processor to create a breadcrumb-like texture as shown above.  This is one of my favorite low carb tricks and is a great substitution in many recipes.  Pork rinds have zero carbs and their flavor is not typically detected in [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...]

Brussels Sprouts Dip

Perhaps you need a last-minute dish to bring to your Super Bowl party tonight, or maybe you are looking for something to 'wow' that special man or woman in your life next week for Valentine's Day.  Either way, this cheesy vegetable dip will fit the bill.  It would taste great served with raw vegetables like bell pepper slices, celery, broccoli  or even cucumbers, or as pictured with pork rinds in place of tortilla chips.  One of my favorite recipes on this blog is my Creamy Brussels Bake; this dip is a variation of that recipe served up in a party-friendly form.  Are you ready for some deliciousness?  (Please read that in Hank Williams Jr.'s voice for the full effect.) I began by gathering all the ingredients shown above and pre-heating my oven to 375°F. Next I softened the cream cheese in the microwave for 35 seconds and added the sour cream, mozzarella cheese, 1/2 of the parmesan cheese, salt and whole lot of pepper to a large mixing bowl and set it aside. Then I diced [Continue reading...]

Avocado Breakfast Pizza

Avocados + bacon + cheese + eggs + pizza.  Need I say more?  It's the best of the breakfast world combined with one of dinner's finest foods.  I will be the first to admit - this is definitely not a low calorie food, but sometimes you're in the mood to splurge for Sunday brunch or maybe you are under your daily calories and need a calorie-dense, high fat meal.  Cue this breakfast pizza.  I love everything about this because it is full of healthy fats and tastes delicious.  You could easily customize the toppings (perhaps crumbled sausage or shredded chicken in place of the bacon?) as well to make this one of your family's favorite pizzas. I began by gathering all the ingredients shown above and pre-heating my oven to 425°F. Next I prepared my pizza crust inspired by the recipe for Fathead pizza.  I microwaved the cream cheese and mozzarella cheese for 45 seconds until softened, added the almond flour, egg, salt, pepper and Italian seasoning and stirred until the ingredients [Continue reading...]

Loaded Fauxtato Skins

The big game is coming soon (aka the Superbowl for all my non-American and non-sports fan followers) which usually means parties full of chips, dips and other high carb snacks.  While I'm trying to occasionally treat myself and enjoy certain days like that without worrying about counting calories or carbs, I know not everyone allows themselves a free day and want to keep up with their ketogenic lifestyle 365 days a year.  Enter these fauxtato skins.  Potato skins are probably one of the most popular appetizers in America (don't quote me on that, I did exactly zero research) and I thought I could re-create that comfort food with far fewer carbs.  These were inhaled pretty much immediately after making them, so I'm sure even those not eating low carb would enjoy them as well I began by gathering all the necessary ingredients shown above and pre-heating my oven to 375°F.  You can use fresh cauliflower if you'd like, but I find it so much easier to use frozen in terms of prep time. [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...]

Hasselback Zucchini

I hope everyone in the US enjoyed their Thanksgiving and are ready for the holiday season.  This is the time of year that can be tricky to stick to a low carb way of eating, but I know with all the resources out there on the internet you'll be able to succeed.  I've often thought about posting a round-up of my favorite low carb blogs I've bookmarked over the last two years, but I'm not sure if my readers would be interested in that - please let me know if that's something you'd like to see in the comments!  Today's recipe would be a great easy snack or even a lowkey appetizer or Superbowl party-appropriate dish.  I love how simple it is to make yet how delicious and cheesy it is when it's done. I started by gathering my ingredients and pre-heating the oven to 400°F. I sliced the ends off the zucchini and then cut slits about 3/4 inch apart down the length of the vegetable.  It's important to cut these relatively deep in order to stuff the cheese and pepperoni in them later, [Continue reading...]