I used—- Grilled chicken skewers from Costco. I literally threw them in the microwave for like 60 seconds. I heated up my folios cheese wrap. I was so impressed with how these hold up!! (9/10 rating). I ripped up the chicken and added crumbles of “candied bacon” that I had made earlier in the air fryer. It’s literally just bacon with some truvia 🤷🏻♀️ so good! Anyways, I added fresh tomato and lettuce ( homegrown) and topped it with a bit of chic fila sauce! You can buy the bottles in Florida. If you don’t live here obviously you can just ask for the sauce at the store and keep them in your house for special occasions! 🙂 I really enjoyed this because it was so fast and had like 35 grams of protein!! We have not had fast food since August 25, 2019. I keep finding new ways to avoid it 🙏🏻 10/10 will make again!!!
Who doesn’t love a thick New York style bagel smothered in cream cheese, topped with velvety ribbons of perfectly smoked salmon? Add a mimosa and this girl right here is in heaven. I love a good old fashioned lox bagel!
Unfortunately for me, if I look at a bagel I will gain 10 lbs. I am not even kidding. So I had to come up with a simple way to get my lox craving in without killing my 30 carbs a day “diet”. This is so simple it hurts. Yet so GOOD!!
The best thing about recreating this meal was that 2/3 items are basically carb free. Cream cheese can have 1-2 carbs in it which is totally fine. If you want to use cream cheese, use cream cheese. There are no rules here! 🙂 But I took it a step further. I used the following.
Latest obsession. So light and tasty! Steam shrimp. Let cool. Add whatever you want. I use a bit of mayo, horseradish sauce, Dijon mustard, dill, sea salt, old bay and pepper. I served it on a low carb tortilla. New favorite lunch.
Sunday night my husband and I were just hanging out talking about dinner. He mentioned French onion soup and so I knew instantly what had to be done. We ran to the store and I got some beef broth + onions + smoked Gruyere. This recipe is so simple anyone could make it.
For 8 servings.
6 tbsp of butter
2 tbsp of extra virgin olive oil
1 container of beef broth {32 oz}
2 medium size onions of any variety (I like Spanish and white)
1 tsp of dried thyme
Salt and pepper to taste
8 oz of cheese of choice. I suggest Gruyere, provolone, or Swiss. Anything smoked is good too!
Small bag of plain pork rinds.
Ramekins or oven safe bowls for soup
Thinly slice onions. In a large pan melt 6 tbsp of butter, and 2 tbsp of extra virgin olive oil. Add onions to pan and cook on low for 20-25 minutes. Stir them so they do not burn. They will become really soft.
After onions are cooked, add 1 tsp of thyme and salt and pepper to taste.
Add entire box of beef broth to pan (32 oz). Simmer soup for 15 minutes. Once done, taste. I added more salt.
Ladle soup into oven safe ramekins. Add a layer of pork rinds on top. This is for the “crouton”.
Add Cheese on top. Time to broil. Put in the oven on a high broil until cheese is bubbly.
What I use for 2 servings of PCI- Sweetener about 1 tbsp, 3 tbsp of full fat cream cheese, 1/2 cup of pumpkin, 1/4 cup of heavy cream, cinnamon, ginger, nutmeg, pumpkin spice. 1 cup of ice.
Measure out ingredients. 1/2 cup pumpkin, 1-2 tbsp’s sweetener of choice, 3 tbsp of cream cheese, 1/4 cup of heavy cream. Add to blender. Add 1 cup or so of ice. Add spices. I just do a few shakes of each. Blend in blender. Mixture will be thick because of the whipping cream. Keep adding ice until you get your desired texture.
Around 7 carbs and such a wonderful treat if you are on a low carb diet. Tastes delish!
Warning- this literally took forever to make!! Next warning- It was sooooooooo worth it and delish!!
I know I am late to the cauliflower crust party but I had to jump on board. I have collected a million recipes and just went with the most simple one.
Ingredients for crust- 1 head of cauliflower, 1 egg, 1/2 cup mozzarella cheese, and spices like oregano and a bit of sea salt. Also, toppings. I used mozzarella, pepperoni, yellow pepper, and mushrooms.
Clean and cut cauliflower into florets. Use a food processor or a blender and rice your cauliflower into little pieces. Do small batches. I had to do about 6. If you don’t have a food processor or blender, start chopping with a knife? Good Luck!
Riced cauliflower! Now you are on your way. Boil about one inch of water.
Boiling water!
Add rice in and cover. Let cook for four minutes.
Now comes the fun part (not really). We have to strain the cauliflower. I started with a simple mesh strainer and switched to paper towels to really press out the water. You have to get the cauliflower rice completely dry or you will have a crappy crust!
Most people use a tea towel. I had no such thing. One whole roll of paper towels gone and finally the rice was dry!
Add one egg, cheese, and seasonings to bowl. A sprinkle of oregano, and a bit of sea salt.
Add rice in. Use your hands and mix all the ingredients.
Your oven should be on 400. Layer parchment paper on a baking sheet. Shape your dough into whatever shape you want. We made a slightly higher crust for a more pizza effect.
Bake in your 400 degree oven for 40 minutes or until golden brown. Pull it out.
Pick your toppings! I loved this boarshead pepperoni, mushroom, and yellow pepper slice combo.
Put your sauce on. We kept ours super light to avoid carbs 🙂
Top with your cheese and toppings. Put back into your 400 degree oven for 5 or so minutes or until pizza cheese is bubbling.
All done. I am so impressed with this crust.
Pizza you can hold and everything!! MMM.
I give this pizza a 10/10. I will for sure be making this crust again. Being on low carb this crust is a miracle. It’s amazing!
