6 servings // 229 calories, 14 net carbs
Chile rellenos are a labor of love—I suggest making this recipe as a two-person project.
Yield: 2 cups, enough to stuff 4 chilies (which equals 2 servings)
4 fresh poblano chiles (alternative: canned whole green chilies)
6 ounces extra firm tofu drained and crumbled
1 tablespoon chia seeds + 3 tablespoons warm water … Read more
Deep, rich, flavors that lend themselves to wintery fare. Just add a salad and dinner is done!
Winter Mushroom Lasagna
1 pound low-carb lasagna noodles
2 pounds mixed mushrooms, chopped
3 cups chard or spinach, chopped
1 cup walnuts or pine nuts
2 cups sun-dried tomatoes, reconstituted and diced
2 cups onions, diced
4 cloves garlic, diced
1 … Read more
I love creating new fillings for lasagne almost as much as I love eating lasagne…keyword “almost”!
Autumn Mushroom Lasagne
2 cups sun-dried tomatoes
1/2 cup dried shiitake and/or porcini mushrooms
1 13.2-ounce box low-carb lasagna noodles
5 cups mushrooms, chopped
1 cup mushrooms, sliced and sauteed (use as a garnish)
1/4 cup mushroom broth
3 cups chard or … Read more
Simple, easy, delicious…and they only take 15 minutes to make! Deviled eggs are nutritious and tasty, and although these feature fancy piping, that’s not necessary at all.
Quick Deviled Eggs
Yield: 1 serving
1 tablespoon mayonnaise (you can also use sour cream, aioli, or softened butter)
Garnish: sprinkle with curry powder, smoked paprika, or chili powder
See “variations” … Read more
This recipe originated on Epicurious.com and featured grind-your-own almond flour, sugar, powdered sugar, and a larger cake. My version features no sugar, almond flour, and whipped cream. The texture is pure “nut torte”, lightly dense, but not fudge-y.
1 cup Bob’s Red Mill almond flour
1 cup Swerve confectioner’s