Classic, easy, creamy, yummy. Check out my spinach-artichoke tart, if you’d like a different take on this flavor favorite. Not for vegans, but fine for vegetarians who have no qualms about fat 😉
Yield: 4.5 cups
2 cups Parmesan cheese
1 (10-ounce) box frozen chopped spinach, thawed
1 (14-ounce) can artichoke hearts, drained and chopped
1 … Read more
Sometimes all I eat for lunch is a half-avocado’s worth of guacamole on a crispy keto waffle or whole wheat toast. True story!
Yield: 2 servings
2 Haas avocados, scooped out of shell and mashed (Haas are the creamiest)
Celtic sea salt and freshly-ground pepper, to taste
1 tablespoon sugarless salsa
1/2 teaspoon onion powder /or/ microplaned onion (depends … Read more
Foregoing the usual garbanzo beans, this cauliflower version of hummus uses all the traditional seasonings to bring cauliflower’s neutral taste up to Middle Eastern standards.
8 servings // Per serving: 141 calories, 12g fat, 3g net carbs, 3g protein
1 head cauliflower, broken into florets
4 cloves garlic, minced
1-1/2 teaspoons Celtic sea salt
1/4 teaspoon cayenne pepper… Read more
When I first started out eating in a low carb style, there were a few things to figure out regarding foods I had frequently eaten that were now off the menu. What to do about desserts? How about pasta, waffles, rice, mashed potatoes…bread? Here are some of the low carb swaps I use.
I use the natural plant-based sweetener, … Read more
Weekend breakfasts around our house usually feature waffles or pancakes with bacon. I thought that our tradition was a thing of the past with a low carb lifestyle, but the inspiration for these perfect spice pancakes, by Maria Emmerich at Mind, Body, Health was a lifesaver. These taste somewhat like French toast, because of the eggs, but the luxury of … Read more