Category Archives: Pasta, Potato & Substitutions

Cauliflower Colcannon

The ultimate pairing with my Low Carb Corned Beef!

Cauliflower Colcannon
8 servings // 361 calories, 7 net carbs

10 cups frozen riced cauliflower (or 3-4 lb. head, riced)
1/2-3/4 cup Kerrygold butter
4 leeks
4-6 garlic cloves, sliced
4 cups savoy cabbage, shredded
2-1/2 cups heavy cream
1 cup sour cream
4 slices bacon
Salt & pepper, to … Read more “Cauliflower Colcannon”

Sicilian Tuna Pasta (low carb)

This dish comes together quickly and is a lemon-lover’s delight. Wonderful both in winter (hot), and in summer (chilled). If serving chilled, you might need a bit more seasoning.

Sicilian Tuna Pasta (low carb)
Servings: 2 // 465 calories, 7 net carbs

2 cans (12 ounces) albacore tuna in water
2 anchovy fillets (or more—delivers great umami)
1/2 cup canned, … Read more “Sicilian Tuna Pasta (low carb)”

Cavolfiore ai Cinque Formaggi

This is a special-occasion dish because of the high calories and carbs (at least for me). But oh my, does it deliver creamy, rich comfort-food goodness.

Cavolfiore ai Cinque Formaggi
(Cauliflower with Five Cheeses)
Makes five 1-1/2-cup servings // 555 calories, 9 net carbs

For the base:
7-1/2 cups small cauliflower florets

For the sauce:
Keto Béchamel,
1 cup Read more “Cavolfiore ai Cinque Formaggi”

Creamy Smoked Salmon Pasta (low carb)

Living in the Pacific Northwest means we have a wealth of fresh salmon and smoked salmon providers—how lucky! Here’s a simple dish that’s fit for both weeknights and special meals…

Creamy Smoked Salmon Pasta (low carb)
Yield: 2 servings // 457 calories, 4 net carbs

5-6 ounces wild-caught smoked salmon, shredded
1/2 cup grass-fed heavy cream
1/2 cup grass-fed organic … Read more “Creamy Smoked Salmon Pasta (low carb)”

Vegan Spinach-Eggplant Lasagna

No tofu, no nuts, low fat, low salt—just vegetables and pasta. I totally tweaked this old recipe of mine and it’s *packed* with flavor. It’s even good enough for people that expect cheese!

Vegetable Lasagna

Spinach Mixture
3-4 tablespoons vegetable stock
4 cloves garlic, minced
21 ounces sliced mushrooms (mince the stems)
2 10-ounce packages frozen chopped spinach, defrosted
1

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Vegan Pesto Pasta

This is a fast, easy, tasty, creamy, vegan dish. I make it for filling lunches and quickie dinners.

Pesto Pasta
2 portions

8 ounces whole wheat fettuccine or rigatoni noodles
PESTO
2 cups fresh basil
1/2 cup pine nuts, toasted (optional, increases fat)
4-6 large garlic cloves, minced
1 avocado
3 tablespoons lemon juice
2 tablespoons nutritional yeast
1 tablespoon Read more “Vegan Pesto Pasta”