I really love how multi-faceted this marinade is. I used it earlier in the week for flank steak, and then I reused it for this tri-tip. While my tri-tip was grilling, I cooked my miracle noodles and after draining them, I added the marinade for the remainder of the time. If you haven’t tried Miracle Noodles, it is definitely worth doing if you give it a shot with Asian inspired dishes. The texture works well in those recipes, but I would avoid using them in place of spaghetti noodles (no cream sauces or marinara).

• 1/2 cup olive or avocado oil
• 1 cup soy sauce
• 4 cloves garlic crushed
• 2 Tbsp toasted sesame oil
• 1 Tbsp sesame seeds

• 0.75 cup, chopped fresh cilantro
• 1/3 cup whole green onion, chopped
• 2 Tbsp fresh ginger, minced
• 2 Tbsp lime juice
• 1/2 tsp black pepper
• 2-3 lbs beef or chicken
• 2 bags Miracle Noodles

In a Ziploc bag, combine all ingredients.  Add your choice of protein (beef or chicken work perfectly). Marinate for 4 hours (minimum). Cook according to desired method.

In a medium saucepan, bring water to a boil. Rinse the miracle noodles. While meat is cooking, boil noodles for 10-15 minutes (you cannot overcook them). Drain and return noodles to the pan. Add remaining marinade to the noodles and simmer for 10-15 (again, you cannot overcook them). Using tongs, remove noodles and plate them. Top with your meat and enjoy!

One of these was actually my lunch today! I absolutely love ricotta, so I gave this a shot. You really could play with the ingredients, but I went for a lemon basil savory recipe. I really wouldn’t change much at this point. I’m tempted to use a bacon spoon with these in order to up the protein a bit.

Ingredients:

• 15 oz ricotta cheese (choose whatever kind has the lowest net carb count)
• 1/2 cup grated parmesan cheese
• 2 eggs
• zest of one small lemon
• 1 Tbsp fresh finely chopped basil
• salt and pepper to taste
• 4 lemon slices (optional)

Method:

Preheat the oven to 400 degrees. Grease 4 1/2 cup ramekins.

Beat all ingredients together either with a fork or a mixer.  Using a half cup measure, portion out the mixture equally into the ramekins.  Sprinkle with additional parmesan cheese. Bake for 25-30 minutes until golden brown. Top with lemon slices (optional).

YEE HAW!!! So amazing! I made these while checking out the Pentatonix Youtube video of Bohemian Rhapsody. I highly recommend scream singing to it while cooking. This was just awesome. It wasn’t as labor intensive as one would think, but you really do need a mandolin for the slicing of the eggplant.

Make sure eggplant is fresh. If it isn’t, then it will add a really bitter taste to the dish.

Make sure to look for a lower carb red sauce. The Wild Oats Organic is a good one, and this one I got from Trader Joe’s. It is the Rustico Pomodoro Pasta Sauce. It lends only 8 net carbs to the ENTIRE dish!

Ingredients:

• 1 large eggplant
• sea salt
• avocado oil or coconut oil
• 1 15oz container of whole milk ricotta
• 1/2 cup plus 1/2 cup shredded mozzarella (or monterey jack) cheese
• 1 egg
• 1/2 cup grated parmesan cheese
• 1/4 cup fresh chopped basil
• 1 lb ground Italian sausage, browned and set aside (make sure to check ingredients for carbs or frankenfoods)
• 1 cup pasta sauce (Wild Oats organic has very low net carbs)

Preheat the oven to 350 degrees.

Use a vegetable peeler to peel the skin from the eggplant. Use a mandolin to thinly slice the eggplant, lengthwise. Salt the slices of eggplant. Drizzle some avocado oil in a skillet or on a griddle over medium-high heat. Cook the eggplant for 2 minutes on each side to remove moisture. Remove eggplant to a paper towel. In a bowl, combine the cheeses (using only 1/2 cup of mozzarella cheese), egg, basil, and sausage. In a glass rectangular baking dish, use the back of a spoon to spread a thin layer of the pasta sauce over the bottom. Take each slice of eggplant and lay it flat. Starting with the wider end, spoon a generous amount of cheese mixture. Gently roll the eggplant until there is no loose end.  Continue rolling until all cheese mixture has been used up. Put remainder of sauce on top and spread. Sprinkle remaining mozzarella cheese over the top. Bake for 30 minutes. Allow to rest for ten minutes before serving.

This was really good! PERFECT flavor! I got most of the recipe from http://www.lowcarbyum.com. I changed very little for this recipe. You could easily top with pickles, red onion, avocado, or tomato to kick it up a notch. It is yummmmmmy!

Ingredients:

• 2 lbs 80% ground beef
• 1/2 tsp onion powder
• 4 cloves of garlic, chopped
• 1 lb thick sliced bacon, cooked and chopped
• 8 eggs
• 1 6oz. can tomato paste
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz shredded sharp cheddar cheese (divided in half)
• 4 oz shredded monterey jack cheese

Preheat the oven to 350 degrees.

In a skillet, brown the beef, onion powder, and garlic. Drain well. Line the bottom of a 9×13 baking dish with the meat mixture. Sprinkle bacon over the layer of beef. In a large bowl, combine the eggs, tomato paste, cream, salt, pepper, monterey jack cheese, and half of the cheddar cheese. Whisk to combine. Pour over the meat in an even layer. Top with remaining cheddar cheese. Bake for 30-35 minutes.

Allow to rest for ten minutes and then cut and serve!