Portobello mushrooms stuffed with spinach, bell peppers, cheese and marinara sauce – a delicious meatless meal that’s low-carb and pretty genius!
I love that these healthy egg muffin cups can be made in advance, because I know a lot of people just don’t have the time for a healthy breakfast, so they grab something else on the go that may not be the healthiest option! Even if you DO have the time, these are so delicious that you’ll want to make them anyway ;)
These muffin cups have less than 50 calories per muffin, so eat up!
Being a vegetarian prior to our Keto life, I love discovering and making LCHF vegetarian recipes! This has become our favourite “quick meal” that is so delicious and nourishing.
The fall season offers so much hearty goodness. As we know, eating seasonally is nourishing for the body and soul. This spaghetti squash lasagna is one of my favorite fall recipes. Most lasagnas are made with refined, carbohydrate rich noodles and few vegetables. While they may taste good, you won’t feel good afterwards. That’s what makes this one-pot meal the perfect complement to a cool autumn day. The squash is just a lovely accompaniment to the rest of the Italian goodness.
As warmer weather approaches, the feeling of fresh crisp salads with barbecued chicken sounds perfect. The best part of this simple six ingredient creamy dressing is that it’s whipped up in just three minutes! With a little advance preparation, the components for this tasty low-carb salad recipe can be stored in the fridge and then assembled and served within minutes.
My go-to “fast food” is a BIG salad with everything in it. I love how easy it is to make and I can get all the good fats and nutrition in one bowl. Easy prep, easy clean up. PLUS…they are soooo tasty!
Typically made with white rice, restaurants make fried rice by adding loads of oil to it then fry it in a skillet to get a crispy texture. While that might taste good, it’s really unhealthy, high in calorie, hard on your digestive system, and spikes your hunger.
So I’ve taken a popular dish and turned it into a very tasty, healthy, low carb recipe. You’ll feel satisfied and energized! The entire family will love it, even the kids. My 3 year old always asks for more and there is NEVER leftovers!
When deciding what to make for dinner, I first check out what’s in my fridge. Anything can be made with the combination of a few veggies. Today I had a spaghetti squash, a bunch of fresh asparagus and mushrooms. I like to keep it quick and simple, so by adding a few of the basics: fruity olive oil, zesty lemon juice, herbs, salt, pepper, I can already tell this will be a winner!
I served this dish with a side of fresh spring mix salad, tossed in a light vinaigrette.