Easy Cheesy Zucchini Bake

Spring is in the air these days and summer vegetables are more prevalent at the grocery store.  Zucchini has become one of my favorite summer vegetables, and this casserole is a great way to use the veggies in a keto-friendly way.  Typically in the summer I prefer light dishes, bright salads and more berries and fresh vegetables, but sometimes there is a party or weekend meal that requires a hot dish.  This is the perfect compromise that combines tender vegetables with a few higher fat components.  It is extremely easy to pull together and tastes great, too. I began by pre-heating my oven to 350°F and gathering the ingredients for the recipe. First I thinly sliced both ends of the green onions.  I feel the thinner the better as they are just meant to add flavor and not bulk to the recipe. Next I minced the fresh basil into small pieces to sprinkle throughout the dish. I diced the yellow onion into small pieces; these will become tender in the baking process, so [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...]

Sour Cream + Chive Crackers

Although I'm not a big snacker (I usually prefer 3 square meals a day) sometimes it is nice to supplement lunches or have snack foods ready for game days.  Pork rinds are a great keto-friendly option but some people do not care for the taste, so I set out to create a simple cracker recipe that can be tweaked in terms of flavors.  It is surprisingly easy to make low carb crackers that are perfect for use with a variety of dips and salsas or to eat plain on their own.  It only takes a few ingredients to make the dough; I will also provide options for substitutions near the bottom of the post, too. I began by gathering my ingredients and pre-heating my oven to 250°F. Next I measured out the sour cream using my food scale and added it to the bowl with the almond flour. I finely diced the fresh chives into small pieces.  You want them to be large enough for their color to be apparent in the baked crackers but not so large that they overwhelm them. Into the mixing bowl of [Continue reading...]

Spinach and Artichoke Mini Muffins

I'm glad to be back to regular posting and apologize for my short hiatus.  I went home for two weeks over Christmas to spend time with family and friends.  It had been a year since I had been home, as I think I may have previously mentioned, and it was just so great to be back.  In the weeks leading up to my vacation I had made some extra recipes to post, but to be honest they don't live up to the standards I have set for myself and I didn't want to post mediocre food for you.  But now I am back and I hope you're ready for a delicious new recipe! Spinach and artichoke dip has pretty much always been one of my favorite appetizers at restaurants; I wanted to take the flavors and represent them in a new way that is both low carb-friendly and absolutely delicious.  Of course, you could make a traditional dip and serve it with celery, cucumbers, bell peppers or maybe even pork rinds, but these muffins are my new favorite way to enjoy the taste of spinach and artichoke hearts. I [Continue reading...]

Ranch Mushrooms

Can you believe December is half over already?  I cannot.  With the new year approaching, and so many milestones reached the last 9 months, I am spending time this month thinking about everything I've learned about health and nutrition this year.  As I said in my last post, I am so grateful for everyone who has read this blog or tried a recipe and shared with me their thoughts and encouragement throughout my process.  I am so excited to go home this week and enjoy Christmas with my family and friends.  With just 10 days left to the holiday, I thought I'd share another recipe that would make a wonderful side dish, or even appetizer, on your dinner table.  This week's recipe is so easy I'm almost embarrassed to include it, but it's a two-in-one recipe that will be useful in other dishes beyond these mushrooms.  Everyone has used those packets of ranch seasoning from the store in order to make dips or to season meat or veggies.  Have you read the laundry list of ingredients in those [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...]

Creamy Brussels Bake

With the holidays rapidly approaching, especially Thanksgiving in the US, many people in the keto and LCHF community are discussing ideas to make a keto-friendly meal without compromising great taste.  One concern across the community is alienating non-low carb guests with food they would not enjoy on their own for a holiday meal.  I feel as though there needs to be a compromise in cases like this; offering traditional stuffing and mashed potatoes to accompany your prized bird is practically a must, so I wouldn't skip out on serving those dishes to others.  You can enjoy your keto-friendly options (turkey, salad, roasted veggies, etc.) while simultaneously pleasing your guests.  Instead of rolls, consider making my jalapeño bacon biscuits that I guarantee both you and those not watching their carbs will enjoy.  Today I am bringing you another recipe that everyone will enjoy.  I think Brussels sprouts are one of those vegetables that are very versatile and easy to prepare, yet people [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...]

Roasted Asparagus

Roasted veggies have become my go-to side dish if I'm not making a stir fry.  They are good just wish a little olive oil, salt and pepper, but sometimes I'm looking for an even more flavorful seasoning.  I previously made roasted Brussels sprouts using Urban Accents' "Balsamic and Roasted Onion Veggie Roaster" and today I am back with another of their seasoning packets.  The Parmesan Mediterranean Veggie Roaster is another delicious seasoning for vegetables.  Although they recommend using it with butternut squash or potatoes, I've made this a few times with asparagus and think it works great.  I cannot speak highly enough about how easy these are to use and how delicious the vegetables turn out.  Once again I followed the instructions on the back of the packet and these turned out great. I began by pre-heating the oven to 350°F, lining a baking sheet with foil and lightly spraying it with non-stick spray.  I poured 2 tablespoons of olive oil into a small bowl and added 1 [Continue reading...]