Baked Ricotta

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).



Low Carb Sausage Lasagna Rolls

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.




Breakfast Bacon Cheeseburger Casserole!

This was really good! PERFECT flavor! I got most of the recipe from 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!


  • 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!

Girls Weekend!!!

I decided to make this as an appetizer for my upcoming girls weekend. I’m not even going to mention that it is low carb because there is just no reason to. It will taste amazing, and all will love it!

These come out to 2 net carbs per serving (1/6 of the recipe and 1/3 of a loaf).

This was awesome!!!! I made two loaves of this, and it really turned out amazing. I chose to incorporate dill into my dough to give some added flavor.



  • 1 1/4 cups mozzarella cheese
  • 1 tsp dill
  • 1/4 cup almond flour (I like Honeyville)
  • 3 Tbsp coconut flour
  • 2 Tbsp butter, melted
  • 1 egg
  • 1/4 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 tsp xanthan gum (optional)
  • 1 8oz wheel of brie, sliced into 1/4 inch thick strips


Preheat oven to 400 degrees.

Melt cheese and dill in the microwave for 90 seconds. Stir. Add the remaining ingredients and stir. This may be difficult. Microwave for an additional 20-30 seconds if the dough is difficult to combine. You can also use your hands to incorporate all of the ingredients. Split the dough into two equal portions.

On a baking mat or parchment paper, roll out the dough until it is a flat rectangle.  Place the brie slices down the center of the dough. Make sure to leave about 1 inch on each end so that it can be folded over. Make cuts along each side of the dough, about 1 inch apart. Fold the flaps over the brie.

Bake for 20 minutes until golden brown. Allow it to cool a few minutes before serving. This allows the dough to crisp up a bit.

Low Carb Classic Tuna Casserole!

TASTES LIKE THE CLASSIC!!!! Let’s revisit this one.

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 are 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.

Italian Chicken Tenders

These were AWESOME and incredibly EASY. My 10 year old helped me to make these, and he happily took leftovers for lunch several times last week.  For leftovers, put a bit of tomato sauce over the top, sprinkle with mozzarella cheese, and cook for 15 minutes in a 350-degree oven. It’s chicken parm when you’re done!



  • 2 lbs chicken tenders
  • 1-2 eggs, beaten
  • salt and pepper
  • 1 cup grated parmesan cheese
  • 1 tsp Italian seasoning
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp Cooking oil (I use lard, ghee, or avocado oil)

Preheat oil a nonstick skillet or cast iron skillet over medium-high heat. Combine cheese and seasonings ina bowl. Season chicken with salt and pepper. Dip in egg, and then in the cheese mixture. In batches, cook the chicken in the skillet for 3-4 minutes on each side (depending on thickness). Do NOT move the chicken before it is time to flip. Remove to paper towels. Repeat process with remaining chicken. Enjoy!

Italian Eggs


I am making these again today because they’re awesome, and they’re easy.  It takes a bit of time in the oven, and the process could be expedited if you cover after adding the eggs. You can also make this with hard centered eggs if you want.  My friend, Jeannie gave me the idea of separating the eggs for the cooking process in order to get a runny egg. These were really great and quite simple.


  • 1 lb Italian sausage (I like Trader Joe’s. Make sure to check ingredients to avoid sugars, nitrates or any ingredients that you do not immediately recognize as real foods)
  • 1/4 cup organic marinara (again, check the label for added sugar or oils that aren’t good to consume e.g. canola oil)
  • 6 Tbsp mozzarella cheese
  • 6 eggs
  • 1 green onion or 2 basil leaves, chopped.
  • cayenne
  • salt and pepper


  1. Preheat the oven to 350 degrees.
  2. Mold the sausage into large ramekins (you could also use a muffin tin though it would be a tighter fit)
  3. Bake for 10 minutes.
  4. Spoon the marinara (low carb) into the cups to cover the bottom.
  5. Sprinkle 1 Tbsp cheese (or put small slices) over the marinara
  6. Add the egg to the ramekins (if you want a runny yolk, separate the yolk from the whites and cook the whites first)
  7. Bake until the egg is set (about 20 minutes–faster if covered). Add yolk back for 3-4 minutes if you reserved it.
  8. Garnish with green onion or basil, and add salt, pepper, and cayenne to taste.

You can either eat straight out of the ramekin (though it might be hot).  You can also take a large spoon, hold the ramekin with tongs, and ease the sausage cup out.

Makes 6