Blender Caesar Dressing (no raw egg yolks)

I love umami-packed Caesar dressing and use it not just on salads, but drizzled on sliced tomatoes, avocados, warm green beans, quartered roasted Brussels sprouts, slices of cold roast chicken, cooked prawns…well, you get the idea. Homemade is easy, utterly delicious, and much more tasty than bottled brands.

Blender Caesar Dressing
Yield: 1-1/2 cups, 8 servings. 2-tablespoon serving =68 calories,

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Middle Eastern Spiced Chicken with Eggplant

This dish is aromatic and delicious, but it has a lot of steps. It’s easier—for me, at least—to prep the chicken, cauliflower-rice, and vegetables on Day 1, followed by browning the chicken, roasting the vegetables, and cooking the dish on Day 2.

Need to lower the carbs? Skip the cauliflower-rice and save 4.5g of carbs per serving. Vegetarian? Swap canned … Read more

Braised Red Cabbage (low carb)

Even with all the low carb hacks I made, this is still fairly high in carbs (that dang cabbage!), so it’s better for maintenance level, rather than when actively working on losing weight…or one could just have a tiny portion?

Braised Red Cabbage (low carb)
Yield: 6 cups // 1 cup = 80 calories, 10g net carbs

1-1/2 tablespoons Kerrygold … Read more

Turbo Keto Diet Soup

This is based on a recipe from the I Breathe I’m Hungry blog, and is a great vegetable soup in its own right, but as a meal replacement, it’s inspired.

You can use this as a replacement for lunch or dinner (or both)—it’s filled with all sorts of good-for-you nutrients. You can also do a 5-day version of this soup … Read more

Non-Alcoholic Beverages

Are you a teetotaler? Maybe just taking a break from booze? There are hundreds, if not thousands, of recipes for non-alcoholic cocktails, punches, spritzers, mulled drinks, and cordials on the ‘net, but this is a list of well-reviewed non-alcoholic brands for some pre-made drinking pleasure.


bubly (apple, cherry, grapefruit, lemon, lime, mango, orange, strawberry)

LaCroix Sparkling WaterRead more

Mark Bittman’s Seared Scallops with Pan Sauce

This is my idea of a perfect—and easy—special-occasion scallops recipe, and is taken from Mark Bittman’s classic “How To Cook Everything: The Basics.”

Mark Bittman’s Seared Scallops with Pan Sauce
Serves four 6-ounce portions

3 tablespoons butter
1 tablespoon olive oil
1-1/2 pounds sea scallops
Salt and freshly ground pepper
2 tablespoons minced garlic
Juice of 1 lemon
1/2 cup … Read more