Category Archives: Eggs, Dairy

Autumn Mushroom Lasagne

I love creating new fillings for lasagne almost as much as I love eating lasagne…keyword “almost”!

Autumn Mushroom Lasagne
Serves 6

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

Quick Deviled Eggs

Simple, easy, delicious…here’s what I used to eat for lunch when I was still eating eggs, 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

2 eggs
1 tablespoon mayonnaise (you can also use sour cream, aioli, or … Read more

Chocolate-Almond Torte

This recipe originated on 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.

Chocolate-Almond Torte
Yield: 8 servings (564 calories, 32 grams net carbs)

1 cup Bob’s Red Mill almond flour
1 cup Swerve confectioner’s

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Wheat-Free Minute Muffin: Pecan French Toast

Inspired by a recipe that DJ Foodie posted, I just made this for a quick lunch and it was delicious! This is the type of recipe that lends itself to interpretation. Berries? Whipped cream? Maple syrup? Your call 🙂

Wheat-Free Minute Muffin: Pecan French Toast
Yield: 1 serving

1 tablespoon coconut flour
3/4 teaspoon Swerve
1/2 teaspoon … Read more

Cauliflower Parmesan

This makes either a lovely vegetable side dish, or a meatless main course. As a main course, the servings will be bigger, so I’ve included two nutritional counts at the bottom of this post 🙂

Cauliflower Parmesan
Yield: 6 main-course servings, or 8 side dish servings

1 medium head cauliflower, trimmed and cut into 2-inch florets
1 cup mayonnaise
3 … Read more

Coconut-Cream Caramel Sauce

Delicious over ice cream, brownies, or even—drumroll—brie, this is a labor of love, since it takes so long for the sauce to reduce by half. What I usually do is make this when I have a couple of hours of time in which I can be frequently interrupted (for the stirring) and that whatever I’m doing is not so engaging … Read more