Category: Low Carb

Cheesy Garlic Chicken

Cheesy Garlic Chicken

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Ingredients
  

  • 1 lb boneless, skinless chicken breasts cut into 1" pieces
  • 2 Tbsp olive oil
  • 1 tsp Italian seasoning
  • 1/4 tsp crushed red pepper flakes optional
  • salt and pepper to taste
  • 3-4 cloves garlic minced
  • 1/2 c tomatoes chopped
  • 2 c broccoli cut into florets
  • 2 c baby spinach
  • 1/2 c mozzarella shredded, or cheddar, parmesan, or favorite melting cheese
  • 4 oz cream cheese

Instructions
 

  • Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add the chopped chicken breasts, season with Italian seasoning, crushed red pepper, and salt & pepper. Sautee for 4-5 minutes or until chicken is golden and cooked through.
  • Add the garlic and saute for another minute or until fragrant. Add the tomato, broccoli, spinach, shredded cheese, and cream cheese. Cook for another 3-4 minutes or until the broccoli is cooked through.
  • Serve with cooked pasta, rice, zucchini noodles or cauliflower rice.

Chorizo, Cherry Tomato and Feta Frittata

Chorizo, Cherry Tomato and Feta Frittata

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Ingredients
  

  • 3 large eggs
  • 3 Tbsp milk
  • 1/2 tsp olive oil
  • 1/2 red onion chopped
  • 1 clove garlic crushed
  • 4 oz chorizo sausage sliced
  • 1/2 tsp crushed red chili peppers or to taste
  • 1 c cherry tomatoes halved
  • salt and black pepper to taste
  • 1/2 c feta crumbled
  • 4 Tbsp cilantro chopped

Instructions
 

  • Whisk the eggs and milk in a 1-cup measuring cup until well mixed. Set aside.
  • Add the oil in a 8-inch cast-iron or oven-safe nonstick skillet over medium-high heat until hot.
  • Stir in the onions, garlic, chorizo and chili and cook until the onions are softened about 4 minutes.
  • Stir in the tomatoes and cook until thickened slightly about 5 minutes. Lower the temperature to medium-low.
  • Pour in the egg mixture, sprinkle feta cheese over and cook until the eggs are almost set, around 10 minutes. Meanwhile preheat the broiler of the oven.
  • Put the pan into the oven and broil until the top beginning to turn golden, about 2 minutes, depending on how hot your broiler is.
  • Remove from oven; sprinkle cilantro leaves on top and cut into wedges.

Easy Low-Carb Cheese Sauce

Easy Low-Carb Cheese Sauce

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Ingredients
  

  • 1 1/4 c whipping cream
  • 2 oz cream cheese
  • 2 Tbsp butter
  • 1/2 tsp ground mustard
  • 1/2 tsp pepper
  • 6 oz cheddar grated
  • 3 oz Gruyere grated

Instructions
 

  • Add the heavy cream, cream cheese, and butter to a medium sauce pan and cook over medium heat until the butter and cream cheese have melted.
  • Whisk in the ground mustard and pepper.
  • Remove from the heat and whisk in the cheddar and Gruyere until the mixture is smooth and creamy.
  • Serve immediately as the sauce will thicken as it cools.

Notes

To reheat, add a splash of cream and microwave in 30 second bursts, stirring in between, until the mixture is smooth, creamy, and hot.
If your cheese sauce is too thick or too thin for your preferences, add additional cheese to thicken or additional cream to thin.

Garlic Butter Chicken Thighs and Mushrooms

Garlic Butter Chicken Thighs and Mushrooms

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Ingredients
  

  • 4 Tbsp butter divided
  • pinch salt
  • 4 boneless, skinless chicken thighs
  • 6-10 cloves garlic slicedhalf or finely diced (I like big chunks of garlic but realize most don't)
  • 8 oz cremini mushrooms stems removed and wiped clean
  • 1 c chicken stock
  • 1 tsp crushed red pepper flakes depending on your desired spicy level
  • 1/2 c diced cilantro optional
  • 2 Tbsp lemon juice
  • 1/4 c Parmesan cheese

Instructions
 

  • Heat a heavy pan on medium high until very hot.
  • Add butter, swirl around pan, and let melt.
  • When butter is foamy and melted, add chicken thighs.
  • Very lightly salt chicken thighs (ONE pinch for all things - don't overdo it!)
  • Cook chicken thighs 5 minutes on each side, until lovely golden brown.
  • When chicken thighs are well browned, remove from pan - do not drain pan grease.
  • Add garlic to pan, stir well.
  • Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning.
  • Add second half of butter to pan, let melt.
  • Let garlic and mushrooms brown - about 4-6 minutes. Do not let garlic burn, reduce heat if needed.
  • Add red pepper flakes (add slowly according to your taste) and cilantro when chicken and mushrooms are lovely golden browned.
  • Add stock, lemon juice, and cheese.
  • Stir well, being sure to scrape up any browned bits from bottom of pan.
  • Bring to a boil, let reduce and thicken slightly for 2 minutes.
  • Add chicken thighs back to pan, let sauce reduce another 5-8 minutes, flipping chicken occasionally, until thick and chicken thighs are 165 internal temp.

Fathead Dough #1

Fathead Dough #1

This is the original dough I've used for pizza and tuna melts. I've also added minced garlic or garlic powder, Italian seasoning, or baked it a second time covered in garlic butter.
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Ingredients
  

  • 1 1/2 c mozzarella cheese shredded
  • 2 Tbsp cream cheese cut into cubes
  • 2 large egg beaten
  • 1/3 c coconut flour

Instructions
 

  • Preheat oven to 425. I like to use a pizza stone, and this works well for the fathead dough.
  • In microwavable bowl, combine shredded mozzarella and cream cheese. Cook on high for 60 seconds, mix cheeses again, and cook for a further 30 seconds.
  • Stir in the beaten eggs and coconut flour. Knead with your hands until a dough forms. If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.
  • Spread the dough onto the lined baking pan to 1/4" or 1/3" thickness, using your hands or a rolling pin over a piece of parchment. Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
  • Bake for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown.

Notes

I also make this with 1 egg, adding 1 tsp baking powder and 1/8 tsp salt.

Keto Brownies

Keto Brownies

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Ingredients
  

  • 1/4 cup Unsweetened Cocoa Powder
  • 2 tbsp Coconut flour
  • 3 large eggs room temperature
  • 12 tbsp Butter
  • 1/2 cup erythritol
  • 1/2 tsp vanilla extract
  • Pink Himalayan Salt
  • 2 oz Unsweetened Bakers Chocolate

Instructions
 

  • Preheat oven to 325 degrees
  • Combine cocoa powder, coconut flour, and salt, and set aside
  • Add eyrthritol, eggs, vanilla and mix with a hand mixer. Mix until the volume of the mixture has tripled in size. This should take about 3-5 minutes on high.
  • In a 3rd bowl, melt together butter and bakers chocolate. This can be done using a double boiler method, or by repeatedly microwaving for 20s and mixing. If using the microwave be careful not to burn the chocolate.
  • Add egg mixture to the butter/chocolate mixture in 3 parts, folding in each time. Most of the erythritol will be at the bottom of the egg mixture, thats ok!
  • Once the wet ingredients are all combined, begin adding the dry ingredients. Add 1/3 of the dry mixture and fold into the wet. Repeat this process 3 times until all of the dry mixture is used and a homogeneous brownie batter is formed.
  • Pour into a greased 8x4 loaf pan.
  • Place into a 325 degree oven for 50-55 minutes.

Tuscan Butter Salmon

Tuscan Butter Salmon

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Ingredients
  

  • 2 Tbsp extra-virgin olive oil
  • 4 salmon fillets patted dry with paper towels, 6-oz
  • Kosher salt
  • Freshly ground black pepper
  • 3 Tbsp butter
  • 3 cloves garlic minced
  • 1 1/2 c cherry tomatoes halved
  • 2 c baby spinach
  • 1 lb mushrooms your choice
  • 1/2 c heavy cream
  • 1/4 c freshly grated Parmesan
  • 1/4 c chopped herbs plus more for garnish, such as basil and parsley
  • Lemon wedges for serving (optional)

Instructions
 

  • In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
  • Reduce heat to medium and add butter. When butter has melted, stir in garlic and mushrooms and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper.
  • Cook until tomatoes are beginning to burst, then add spinach. Cook until spinach is beginning to wilt.
  • Stir in heavy cream, Parmesan, and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
  • Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
  • Garnish with more herbs and squeeze lemon on top before serving.

Grilled Chicken with Avocado Salsa

Grilled Chicken with Avocado Salsa

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Ingredients
  

  • 1 1/2 lb boneless skinless chicken breasts

Marinade

  • 2 cloves garlic finely minced
  • 3 Tbsp olive oil
  • 1/4 c cilantro chopped
  • Juice of 1 lime
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper

Avocado Salsa

  • 2 avocado diced
  • 2 small tomato chopped
  • 1/4 c red onion chopped
  • 1/4 c cilantro finely chopped
  • Juice of 1 lime
  • fresh cracked pepper & salt to taste

Instructions
 

  • In a large bowl, whisk all the ingredients for the marinade and set aside.
  • Pound the breasts to even thickness or slice in half horizontally to get evenly sized breasts and add to the bowl of marinade. Mix through until the chicken is fully coated in the marinade. Use right away if needed or marinate for 30-minutes or up to 12 hours.
  • Grill chicken over medium-high heat or in a large heavy-duty skillet on the stovetop for 5-6 minutes per side or until the inside is cooked through and the outside is charred. Top with fresh avocado salsa and serve immediately.

To Make Avocado Salsa

  • While the chicken is grilled, combine all the ingredients for the salsa in a small bowl. Cover with plastic wrap in the fridge until ready to use.

Chorizo with Creamed Cabbage

Chorizo with Creamed Cabbage

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Ingredients
  

Creamed Cabbage

  • 25 oz cabbage
  • 1 tbsp butter
  • 2/3 c heavy cream
  • salt and pepper
  • 4 tbsp fresh parsley finely chopped
  • 1/4 lemon the zest

Fried Chorizo

  • 4 links chorizo sausage or other high-quality sausage
  • 1 tbsp butter for frying

Instructions
 

  • Fry the chorizo in butter in a skillet over medium heat. Keep warm until serving.
  • Shred the cabbage using a food processor, mandolin or sharp knife.
  • Sauté cabbage with remaining butter in the same skillet over medium heat. Stir occasionally for a few minutes, until cabbage is golden brown.
  • Add heavy whipping cream, and bring to a light boil. Reduce heat, and let simmer until the cream is reduced. Season with salt and pepper.
  • Add parsley and lemon zest before serving with the fried chorizo.

Keto Italian Sausage Stir-fry

Keto Italian Sausage Stir-fry

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Ingredients
  

  • 1/2 cabbage
  • 5 tbsp butter
  • 1 lb Italian sausage
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/8 tsp pepper
  • 1/2 tbsp white wine vinegar
  • 1/2 tbsp tomato paste
  • 1 clove garlic finely chopped
  • 1 leek thinly sliced
  • 4 tbsp fresh basil
  • 1/2 cup sour cream for serving

Instructions
 

  • Shred the green cabbage finely with a cheese slicer, sharp knife or in a food processor.
  • Fry the cabbage in about half of the butter (or substitute olive oil) in a large frying pan or wok on medium heat for about 10 minutes, or until just softened.
  • Add vinegar, salt, onion powder, and pepper. Stir and fry for 2-3 minutes, or until well incorporated. Reserve sautéed cabbage to a bowl.
  • Heat the rest of the butter or oil in the pan. Add the garlic and leeks, and sauté for a minute.
  • Add meat, and continue frying until cooked through. Sauté until most of the liquid has evaporated.
  • Add tomato paste and mix well. Lower the heat a little and add reserved cabbage and fresh basil. Stir until cooked through.
  • Adjust seasoning and serve with a dollop of sour cream.