You know when you decide to experiment with a recipe for dinner, and right after you begin cooking you think, “Gee, I should probably take pictures and blog this?” No? I guess it’s just me then. 🙂 I had a few zucchini sitting in my veggie crisper and I was craving lasagna, but I didn’t want to go through all the hassle of making low carb zucchini lasagna. What’s a girl to do? Well, obviously, make an easier stuffed zucchini version! I forgot to take pictures until I got started, but I think I managed to get everything but the onion. The cast of characters:
Pre-heat oven to 350°. Pre-slice and dice all veggies before beginning. Place sliced zucchini into a foil-lined pan (I strongly reccoment foil…learn from my sadness) and pre-bake for 15 minutes. Meanwhile, begin browning the ground meat and when nearly done, add the onion for flavor.
Cook meat completely, with no signs of pink. Drain grease. Take the zucchini out of the oven and scoop the middle, creating a zucchini “boat.” Chop up the zucchini innards and add it to the meat, along with the diced tomato and spinach.
Cook the meat & veggie mixture for an additional 5 minutes, then add the spaghetti sauce, ricotta cheese, and spices. Heat though.
Stuff the zucchini boats with a generous portion of the filling. Top with a generous sprinkle of the four cheese blend and pop them into the oven.
Bake 20-25 minutes until the cheese is melted and golden brown, and the zucchini boats are softened. Enjoy!
I have an easy, “go to” breakfast that I eat about 3 days a week. It’s a low carb breakfast burrito, chock full of veggies and healthy fats (ok, and some sausage…I love sausage!). It takes me about 15 minutes to make from stepping into the kitchen until I eat, which is pretty speedy for a cooked breakfast. If you are a Trim Healthy Mama, this breakfast is an S. I don’t think it can be paleo because of the low carb tortilla and cheddar.
The cast of characters:
- two links of sausage of your choice
- frozen spinach
- frozen bell pepper mix
- two eggs, beaten
- cajun seasoning mix (or any seasonings you prefer, that is just my favorite)
- salt & pepper to taste
- cheddar cheese, 1-2 oz
- one low carb tortilla
I use the Farmer John sausage because it’s cheap and not in the skin, which makes it easier to crumble. Your food values may require something more pure. LOL!
I crumble two links and start cooking them along with my frozen veggies. I use frozen veggies because they are already cut and stay in the freezer for weeks, so I never have to worry about fresh ingredients going bad, or needing to prep them. My time in the morning is precious and I am busy!
The sausage and veggies cook up pretty fast. While they are cooking, I beat the eggs and prep the cheese.
When nearly done, I add the seasoning mix.
Add your eggs and cook to your desired taste level. I like my eggs relatively soft, yet firmly cooked. I dice up the cheese and spread it out on my tortilla before adding my eggs to get a nice melt. This could not be any easier! The tortillas are soft and really tasty, and I am picky about my tortillas. I find La Banderita at Smith’s (Kroger, Fry’s, etc).
Fast, filling, delicious, and full of win! Approximately 8 net carbs. If you ditch the tortilla (for those who need *really* low carb) it’s about 3 net carbs. YUM!
I have been on a mission to make a healthy, low carb pizza crust, and while I am still tweaking it a little bit, I think I have a winner. I have a pretty good crust that uses only almond flour, but almond flour is pricey and I really like the healthy and digestive benefits of flax, so I wanted to combine them for a winning crust. “Winning” = being able to PICK UP the slice of pizza. Cauliflower crusts are ok flavor-wise, but let’s be real…they are fork pizzas.
Anyway, on to the recipe. It’s still being perfected, so feel free to add your own tweaks. This recipe is really for a personal size pizza, or it can serve two with a nice salad on the side.
- 1/2 cup almond flour
- 1/2 cup flax meal (golden would taste best, but I was using up a bag of regular flax meal)
- 3 Tbsp grated Parmesan cheese
- 1 Tbsp nutritional yeast
- 1/4 tsp sea salt
- 1 egg
- 1 tsp olive oil
- handful of shredded mozzarella (yes, one handful)
- Italian seasoning and garlic powder to taste
Pre-heat your oven to 375.
I added all of my dry ingredients and lightly mixed them with a fork before adding the egg, oil, and mozzarella. Mix all of the ingredients well.
I plopped my dough out onto my pizza stone and shaped it into something like a small circle.
Once you have it somewhat shaped, you need to cover it with wax/parchment paper and roll it out until it’s approximately 10″ in diameter. It will be irregularly shaped. If that bothers you, use your pizza cutter to make it more even. LOL!
It should be pretty thin…probably 1/8″ thick. If your oven is done pre-heating, par-bake the crust for 8-9 minutes. Pull the crust out and crank your oven to 500. Let the crust cool while the oven heats up and prepare your toppings. To keep mine low carb, I used a no-sugar added sauce, mozzarella cheese, and pepperoni. Normally, I would add veggies, but I did have a large salad planned with this meal and I was feeling lazy. 🙂
Top it, and then pop it back into your very hot oven for another 9-10 minutes. This is an approximate time and your ovens make vary. Mine is gas and gets pretty hot!
When the cheese is melted, bubbly, and starting to brown, the pizza is done. Slice and enjoy! The crust has a mild, but yummy favor, and you can pick it up…WINNING!
So, most of you found me when my meatloaf and potatoes post went viral on Facebook. The thing is, that post is more than four years old now, and I have been on a serious journey to lose weight (49 lbs so far!) and clean up our eating. I don’t even make my meatloaf in the same way. So if you came and were disappointed by a less-than-healthy version of my meatloaf, hold on to your hats! I have found a way to load my meatloaf up with tons of veggies, avoid the use of grains altogether, and still make it in my crockpot. Yeah buddy! If you are low-carb, paleo, or a THM (Trim Healthy Mama), this recipe is perfect for you. Are you ready?
Our cast of characters:
- 2.5 lbs LEAN ground beef (or any lean ground meat you prefer)
- 3 Tbsp Worcestershire sauce
- One 12oz bag of frozen cauliflower, thawed (you can use fresh), finely processed
- 3 small zucchini, finely processed/shredded
- 2 roma tomatoes, diced
- 1/2 large white onion, diced
- 1 egg
- Salt, pepper, paprika, Mrs. Dash Garlic & Herb, Italian seasoning, crushed red pepper (to taste)
- 2 Tbsp ketchup and 2 Tbsp Dijon mustard. (Not pictured. I forgot!)
- Three bunches of radishes, ends cut, washed
Yes, radishes…as potatoes! When they roast for many hours they end up tasting almost exactly like new potatoes. Yum, and also low-glycemic.
I ran the cauliflower and zucchini through my food processor until they were almost like course bread crumbs.
I diced the tomato and onion, and then I added my remaining meatloaf ingredients and mixed it up. I have no rhyme or reason to my seasonings. I don’t measure them because it feels like a hassle to me. I just shake them on (liberally, it’s a lot of meat and veggies!) and then I mix it all up. When I have mushrooms, I add them. I did forget the ketchup and mustard in the photo, but I added 2 Tbsp of both. You may skip if you like, or add ketchup to the top of the meatloaf once you get it into the crock. Mine looked like this:
Cut the ends off the radishes and give them a good wash. Layer them around the meatloaf, adding the largest ones in first.
Finally, add the lid and cook on your lowest heat setting for 6-8 hours. Mine ended up cooking for 7 until I could get home and eat it.
I added a liberal amount of butter, salt, and pepper to my radishes. YUM! And since I love it so much, I ate baby spinach with a drizzle of balsamic dressing. It was a very yummy dinner and pretty much a plate of super foods. Win-win!