Stuffed low carb high fat peppers!


I used one small pepper, 4 oz of ground beef, 1/8 avocado, 1 serving of cheese, 1 tbsp sour cream, some cilantro and a bit of taco sauce.

Just cook up your ground beef and heat oven to 350.

Spray a tray with coconut oil or oil of choice. I cut my pepper in half and removed the seeds. Next I sprayed coconut oil all over it to make it cook faster. Add beef to pepper. Top with cheese. Bake in your 350 degree oven for 20 minutes or so until peppers are softish. Add whatever Mexican toppings you like! 

Depending on your toppings this has about 5 carbs and tons of fat!!!
Keto on baby! I’m in deep Ketosis now and down about 11 lbs!

Low Carb Lox!


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.

Mission Soft Taco Carb Control Wraps– link here

http://www.missionmenus.com/en/products/view/carb-balance-flour-tortilla

Trader Joe’s Pastrami Style Smoked Salmonss1

 

and 1.5 tbsp of Mascarpone cheese. Mascarpone is nice because it has 0 carbs, it’s light and just went really well.

I literally just smeared the cheese on the wrap, added 2 slices of smoked salmon and bam. Done.

ss2

Total Net Carbs= 6.

This breakfast will be for sure on repeat. If you are low carbing it, DO THIS NOW!!

Cauliflower Pizza Crust!


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.
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!
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.
Riced cauliflower! Now you are on your way. Boil about one inch of water.
Boiling water!
Boiling water!
Add rice in and cover. Let cook for four minutes.
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!
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!
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 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.
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.
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.
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.
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 :)
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.
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.
All done. I am so impressed with this crust.
Pizza you can hold and everything!! MMM.
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!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shrimp Scampi. Low carb.


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For 4 servings-

  • 1 lb of shrimp deveined and no tails
  • 1/2 of the juice from a lemon
  • 2 tbsp of butter
  • 4 or 5 chopped garlic cloves
  • 2 tbsp of extra virgin olive oil
  • 1-2 tbsp of chopped fresh parsley (dried is fine if fresh is unavailable)
  • sea salt and pepper to taste
  • 1 pinch of red chili flakes
  • 1/2 cup of white wine
  1. Clean all shrimp. Remove tails and devein them.
  2. Heat olive oil and butter in a pan on medium heat.
  3. Once it’s melted, add in the wine, parsley, garlic, sea salt, pepper, chili flakes, and lemon.
  4. Bring to a quick boil and after that happens turn back to a simmer.
  5. Simmer wine mixture for 3-5 minutes.
  6. After that add pink to pan. Cook for about 5 minutes or until pink. Make sure you get both sides of the shrimp cooked. Don’t overcook or they will be rubbery!
  7. Serve immediately.

This is great. Super simple. 1 net gram of carb per serving.

Buffalo Turkey Cupcakes.


This recipe turned out really well! This is going to be short and sweet since I didn’t take a lot of photos.

9850_409599379141262_1360992361_nBuffalo Turkey Cupcakes

Makes 6 servings

Ingredients

  • 1 package of 97% fat free ground turkey
  • 1 carrot diced
  • 1/2 of a small red onion diced
  • 1/2 of a zucchini shredded and drained well
  • 1/3 cup of breadcrumbs of your choice
  • 2 tbsp of egg whites
  • 3 heaping tbsp of franks buffalo sauce
  • 1/4 cup of bleu cheese

1. Dice carrot, onion, and shred zucchini with a grater. Make sure you soak up the zucchini with a paper towel!

2. Combine turkey, breadcrumbs, egg whites, veggies, hot sauce, and cheese together. Do not over mix. I didn’t use any extra seasonings.1017119_409576655810201_1855367891_n

3. Bake in a 350 degree oven for 20-25 minutes. I used metal cupcake foils. You could do the same, or cook them as a loaf. Serve with something green.

Here are the stats-
Calories-  163 Carbs- 8 Fat- 7 Protein- 18 Sodium- 454

My husband is in love with this meal. He says it’s his favorite!

Enjoy!

 

 

Recipe Review. Heidi Powell’s Garlic Parmesan Chicken.


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I found this Recipe from Heidi Powell and it looked so simple that I had to try it. It only has six ingredients! I didn’t have to go to the store for anything. Those are the best kinds of meals to make. SIMPLE!

I preheated my oven to 375. Sprayed my glass pan and added the chicken breast. 4 ounces per person.  I next mixed 1/4 cup of parmesan cheese, 1/2 cup of Chobani plain greek yogurt, garlic powder, a bit of sea salt, and pepper. At the last second I added about 1.5 tbsp of Frank’s buffalo sauce.I  spooned that mixture on top of the chicken. Put it in the oven and baked for 45 minutes.garlicparm1 garlicparm2 garlicparm3

DSC00704Here are the stats for the chicken-

For each 4 oz. portion of chicken: 161 calories, 4.5 g fat, 1.1 g carbohydrate, 28.75 g protein. Add a few more calories (like 2.5) if you add in any buffalo sauce!

This dish was honestly fantastic. The chicken was cooked perfectly. It wasn’t dry or overcooked at all. I used a butter knife to cut it! The added buffalo sauce was awesome. It gave it just enough of a kick. I recommend adding some for sure. This is going to be on my new weekly make list. It is SO simple. In fact I am making it again tomorrow! Thanks Heidi!

Buffalo Chicken Lettuce Wraps.


buf

This is so simple. All I did was take leftover cooked chicken and warmed it up. Once it was warm I added in 1 light laughing cow swiss cheese flavored, 1/2 tbsp of buffalo sauce, and not even 1 tsp of parmesan cheese. I stirred that together and bam. Done. Stuff in big romaine leaves for a quick and easy lunch. I used 3.5 oz of chicken but feel free to use however you much.

The stats-

149 calories, 5 carbs, 2 grams of fat, and 25 grams of protein.

 

Quick and simple Turkey Reuben Burgers.


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I wasn’t planning on blogging this but the burgers turned out GREAT + they were really simple.

All I did was take 1 package of 93/7 ground turkey and put it in a bowl. To that I added a bit of sea salt and pepper to taste. A bit of garlic powder. Plus 1.5 tbsp of yogurt based thousand island dressing. I stirred it up gently and made the patties. Don’t over handle the meat! Place in a hot pan and cook for about 6 minutes on each side.

I topped the burgers with 1/2 a slice of swiss cheese, 1 more tbsp of thousand island yogurt based, and a pile of sauerkraut. It was AMAZING.

We are having these for leftovers today and I am thrilled. Try them out. It’s good to change things up once in a while.

230 calories, 14 grams of fat (this will also depend on how much dressing you use + and the fat count of your turkey. feel free to play with the recipe) and 26 grams of protein. Delish!

Brushetta Topping with a twist.


I love brushetta! I think that the combination of tomato, basil, olive oil, balsamic vinegar, sea salt, pepper, onion, garlic, and mozzarella is the perfect dish. On top of crusty breads. On salads. On anything basically. I got inspired when I found this SkinnyTaste recipe for Grilled Chicken Brushetta.

http://www.skinnytaste.com/2011/05/grilled-chicken-bruschetta.html

I went to get the ingredients. Low and behold though our local supermarket had one package of basil. Great? Wrong. Rotten! I almost chucked the entire idea until I remembered I had fresh organic cilantro in my fridge. So here comes my Cilantro Brushetta with a twist.

What I used-

  • 1 heaping tbsp of extra virgin olive oil
  • 1 heaping tbsp of balsamic vinegar.
  • 1/2 cup of red onion.
  • Sea salt and cracked pepper to taste.
  • 6 small vine tomatoes.
  • 1 large clove of garlic.
  • 3 tbsp of cilantro leaves.
  • 3 oz of chopped part skim mozzarella.

1:1

Chop Onions. 1/2 cup worth.2:1

Add chopped onions, 1 heaping tbsp of extra virgin olive oil, 1 heaping tbsp of balsamic vinegar, plus sea salt and pepper to taste. Stir. Set aside.3:1

Dice tomatoes and garlic. Put into another mixing bowl. After onions have sat for a while add the onion mixture into the tomato mixture. Add cilantro,and any additional sea salt and pepper to taste. Stir well. 4:1

Let marinate for at least 10 minutes or overnight in the fridge. Makes four servings.  The longer it sits the better! Don’t forget the mozzarella chunks. Add 3 oz of chopped mozzarella  right before you serve so that the cheese doesn’t get soggy.5:1

Serve this on top of thinly grilled chicken, pork chops, a salad, crusty breads, or any kind of seafood. I love the replacement of the cilantro. Just proves you can use different ingredients and still have fabulous results!

Cheeseburger Casserole Review.


I made the Skinnytaste’s cheeseburger casserole last night. It turned out fantastic. Such a keeper.

cb1 I only made a few subs. I used 1 pound of lean ground turkey instead of beef- 4 cheese instead of cheddar- and instead of 1.5 cups of onions I used 1 cup onion, 2 garlic cloves, and 1/4 sliced jalapeno. I also used pasta with extra fiber for a little boost of nutrition.

cb22 cups of rotini pasta.

cb42 cups of cheese.

cb5Cook pasta in salted water to al dente. Drain and set aside. Preheat oven to 350.

cb3Add 2 tsp’s of oil to a medium hot pan. Add onion mixture. Cook until soft about five minutes.

cb6 Add meat to pan and stir. Cook until mostly brown. Add a bit of sea salt and pepper to taste.

cb7 Add 2 tbsp’s of tomato paste. Stir.

cb8 Add diced tomatoes. 1 can.

cb9 Add 2 tbsp’s of dijon mustard.

cb10 Let cook for two minutes and start to bubble.

cb12 Mix together with pasta.

cb13 Top with cheese. Bake at 350 for 15 minutes or until cheese is melted.

cb14 Add 1/4 cup chopped  of chopped dill pickles.

cb15 Finished product!

cb16

Delish!!   It really tastes like a cheeseburger! The best thing is this makes 9 servings. So many leftovers!! I would give this recipe a 8.5 out of 10! Here are the nutritional stats- Calories: 261 • Fat: 9 g • Protein: 21.5 g • Carb: 21.5 g • Fiber: 2 g • Sugar: 3 g Sodium: 468.5 mg

Here is the original recipe- http://www.skinnytaste.com/2013/03/cheeseburger-casserole.html