Is anyone else sweating to death in this weather? It is pretty unbearable where I live, and there’s no way that I want to turn on the stove, oven, or stand over a BBQ outdoors. No thank you. This recipe is incredibly simple. I cheat a bit with the chicken and use the rotisserie chicken from Costco. It tastes so damned good. As for the sweetener, it is optional, but it does round out the flavors nicely should you decide to use it. The cabbage lends 22 net carbs to this dish total, so just divide that by the number of servings to decide whether or not you find it to impact your daily goals. The single carrot in the whole recipe definitely won’t blow me over the edge either.
I was really looking for something clean and fresh after my huge splurge party weekend. This totally hit the spot. It’s amazing!
- 2 cups shredded chicken
- 1/2 head cabbage
- 1/2 head purple cabbage
- 1-2 shredded carrots
- 3 Tbsp chopped mint
- 3 Tbsp chopped basil
- 3 Tbsp chopped cilantro
- 5 green onions, chopped
- 2 Tbsp red boat fish sauce (paleo friendly)
- 1-2 limes, juiced
- 1/4 cup water
- 1.5 Tbsp 1 Tbsp avocado oil, macadamia nut oil, or light olive oil
- 1/2 tsp apple cider vinegar
- 1-2 servings low carb sweetener of your choice (I prefer pure stevia, but use whatever works for you).
Combine all of the salad ingredients in a very large bowl. Put all of the dressing ingredients into a separate bowl and whisk. Toss everything together in the very large bowl and serve.
This one pan, two ingredient meal was fast, easy, and filling! I would also recommend trying with mozzarella, a bit of marinara, and pepperoni.
- Cheese of choice (depending on how large of a skillet or serving you’d like)
- Thinly sliced protein of choice (ham, turkey, chicken, pepperoni..)
In a NONSTICK skillet, sprinkle a layer of shredded cheese. Use a spatula to push stray sprinkles into the rest of the cheese. Add a layer of meat, and then sprinkle cheese over the top of the meat. The key here is to really let the cheese get crispy so that when you jiggle the pan, it all moves like a giant, slippery pancake. Once it all moves as a solid piece, flip and repeat until all of the cheese on the bottom is crispy and moves as one large entity.
Remove to paper towels. After a couple of minutes, use a pizza cutter to cut into slices. You can dip into ranch, BBQ sauce, marinara, or just eat them plain. Easy and good!
Ok, look no further. I have, hands down, the best chicken salad recipe EVER. I just stand around in my kitchen eating it with a fork once I’m done making it. The entire family loves it, and it has been a huge hit at BBQ’s with friends.
- 4 cups chopped, cooked chicken (I cheat and use a rotisserie chicken)
- 3/4 cup mayo
- 3 green onions, chopped
- juice of 1/2 lemon
- 1 tsp dried dill or 2 tsp fresh dill
- 1.5 tsp dijon mustard
- 1/2 tsp sea salt (taste and see if you need more at the end)
- 1/2 tsp ground black pepper
Combine all ingredients in a large bowl. Enjoy!
Get ready for nostalgia.
Brace yourselves. This is AMAZING. It truly tastes like tuna noodle casserole, and the textures all come together really well for this recipe! I don’t usually incorporate canned food into my recipes, but I made an exception here to capture the flavor of the casserole of my youth. The net carbs for each serving is 7g. This works well for my macros as a serving is quite large and is a complete meal.
- 1 bag cauliflower rice (from Trader Joes) or one riced cauliflower.
- 1 can cream of mushroom soup.
- 2 14oz can mushrooms well drained (use only one can if you don’t really love mushrooms)
- 1/2 cup heavy whipping cream or sour cream OR 2/3 cup sour cream
- 2/3 cup frozen peas
- 4 cans (5 oz each) tuna
- 1 cup and 1/2 cup finely shredded cheddar cheese
- 1/4 tsp ground black pepper
- 1/2 tsp sea salt
Preheat the oven to 400 degrees.
Microwave the riced cauliflower for seven minutes. Stir in remaining ingredients except for the 1/2 cup of cheddar cheese. Spread the mixture into a casserole dish. Sprinkle with remaining cheese. Bake for 20 minutes.
Makes 6 LARGE servings.
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.
- 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)
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!
- 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.