Keto Coco-Choco Zucchini Loaf


Yummy for a treat and quick enough for breakfast, this quick keto bread is soft but dense and delicious served warm from the oven with a pat of butter!

  • 3 tsp coconut oil, melted
  • 8 tbsp coconut flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 4 eggs
  • 3 tbsp Swerve or other artificial sweetener
  • 2 tbsp unsweetened cocoa powder
  • 1 cup grated zucchini
  • Optional: 1/3 cup organic cocoa nibs

Preheat oven to 350°F. Grease a loaf pan with cooking spray and put a piece of parchment paper on the bottom and up sides for easy lifting after baking. Set aside.

Mix all ingredients in a bowl, stirring until well combined.  It will be thick. Transfer into the loaf pan and spread evenly.

Bake for 25-30 minutes until bread is lightly browned on top and springs back to the touch. You can also test it by sticking in a toothpick and making sure it comes out clean.

Cool on a wire rack for 5 minutes before slicing.


Spicy Peanut Angel Hair Stirfry


I bought some angel hair Miracle Noodles® and added it to my usual crackslaw ingredients to make this nutty and spicy stirfry. You’ll need:

  • 2 packages Miracle Noodles (I used the angel hair variety), rinsed well and drained
  • 1 package coleslaw
  • 1-1/2 cups sliced mushrooms
  • 1 cup bean sprouts
  • 1 bag medium shrimp, shelled and rinsed
  • 3 tbsp green onions, minced
  • 2 tbsp butter
  • 2 tbsp olive oil
  • Salt and pepper to taste

Melt butter in pan and add olive oil. Stir fry the mushrooms and then add in the shrimp to cook through until pink and opaque. Add Miracle Noodles and cook for 1-2 minutes, then stir in the Spicy Peanut Sauce (below)  before adding in the entire bag of coleslaw and the bean sprouts. If you prefer the bean sprouts crunchier, leave them out until the last minute of cooking when the green onions are added into the pan. Serve topped with peanuts, more green onions or with a wedge of lime.

Spicy Peanut Sauce:

  • 3 tbsp natural unsweetened peanut butter
  • ¼ cup low-sodium soy sauce
  • 2 tsp fresh ginger
  • 2 cloves garlic, minced
  • 1 tsp Swerve or other artificial sweetener
  • 1 tbsp red pepper flakes
  • 1 tsp sriracha sauce

Philly Cheesesteak-Stuffed Peppers


I came up with this recipe as a way to sneak more veggies into our weekday suppers (tee hee). It was a hit with everyone at the table!

  • 4 red peppers
  • 1 onion, sliced
  • 5 lbs sirloin steak cut into strips
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp balsamic vinegar
  • Salt and pepper to taste
  • 8 slices provolone cheese

Preheat oven to 375°F. Cook onions in butter and olive oil until soft and translucent. Add in Worcestershire and balsamic vinegar and cook for another 2-3 minutes. Add in steak slices to pan and cook until browned. Add salt and pepper to taste. Set aside.

Halve and core 4 peppers and lay on a foil-lined baking sheet. Stuff with onion and meat mixture and top each pepper with a slice of provolone cheese.

Bake at 375 for 20 minutes. Serve each pepper drizzled with a bit of drippings from the pan.


Lasagna-Inspired Meatballs



We’re not worthy! We’re not worthy! Kudos to I Breathe I’m Hungry for this fantabulous, filling one-dish wonder: lasagna-inspired meatballs. This was a perfect make-ahead meal on a cold but busy winter weekend and would be great served with spaghetti squash or zucchini noodles.


  • 1 lb sweet or hot Italian sausage
  • 1 lb ground beef
  • 1/3 cup almond flour
  • 2 eggs
  • 1 Tbsp dried parsley
  • 1 tsp kosher salt
  • 1/4 tsp red pepper flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/4 cup grated Parmesan cheese


  • 2 cups low-carb marinara (I used Mediterranean Garden pasta sauce)
  • 1 1/2 cups whole milk mozzarella cheese (I used the real stuff so I cubed it)
  • 1 cup whole milk ricotta cheese
  • Optional : grated Parmesan cheese and dried oregano for finishing

Combine all of the meatball ingredients in a medium bowl and mix thoroughly. Form into approximately 40 1″ meatballs. Place the meatballs on a parchment lined baking sheet, and bake at 375 degrees (F) for 15 minutes.

Once cooked, place the meatballs in a greased casserole dish (13×9 should do) in a single layer. Pour half of the marinara sauce over the meatballs. Drop the ricotta cheese by generous teaspoonfuls evenly over the casserole. Pour the second half of the marinara sauce over the top. Place mozzarella cheese over the entire thing and sprinkle with both Parmesan cheese and dried oregano. Bake for 30 minutes at 375 degrees (F). Remove from the oven and let it cool for about five minutes before serving.

Low Carb Blueberry Ricotta Muffins


If you love cheesecake (and seriously, who doesn’t?) you’ll love my take on Baking Outside the Box’s Ricotta Muffins Recipe. Makes 12 yummy muffins, 4 net carbs each.

Preheat oven to 400F. Line a muffin tin with paper liners.

In a large mixing bowl, combine:

  • 2 cups ricotta
  • 4 eggs
  • ½ cup Swerve
  • ½ tsp vanilla
  • 2 tbsp coconut flour

Mix well and carefully fold in 1 ½ cups fresh blueberries. Divide batter evenly and bake for 25 minutes. The tops will be browned. Cool muffins on a wire rack and then chill in the refrigerator in a tightly-sealed container.

Crab Rangoon Jalapeno Poppers


These finger-food appetizers are always a hit no matter the occasion. Keep a few seeds in the jalapenos if you like it more on the spicier side.

  • 8 jalapeno peppers, halved and seeded
  • 8oz whipped cream cheese
  • 1 can crab meat, drained
  • 1/2 tsp fresh grated ginger
  • ½ tsp fish sauce
  • Black pepper to taste
  • ½ cup pork rinds, crushed
  • 1 tbsp butter
  1. Pre-heat oven to 350F. Halve and seed each of the peppers and set aside. In a medium sized bowl, combine the cream cheese, crab, ginger, fish sauce and black pepper  and chill for 5-10 minutes.
  2. Meanwhile, melt butter in small pan and add pork rinds, tossing well and cooking until just toasted and golden brown. Set aside to cool.
  3. Fill jalapenos with the cream cheese filling. Place on a greased, foil-lined baking sheet. Top each pepper with a sprinkling of the toasted pork rinds.
  4. Bake in oven for 10-12 minutes and then broil for an additional 2-3 minutes until bubbly.

Fiesta Chicken Bake


A one-dish wonder that makes the perfect dinner guest at your table during this season of comforting casseroles. You’ll need:

10 chicken thighs or 5-6 chicken breasts, cut in half

Olive Oil

Seasoning (combine):

  • ½ tsp garlic salt
  • ½ tsp pepper
  • ¼ tsp cayenne
  • ¼ tsp cumin

1 cup chunky salsa

1 ½ cups Tex-Mex shredded cheese blend (or a mixture of cheddar, mozzarella, Monterey jack and jalapeno cheeses)

Optional garnish: full-fat sour cream, cilantro


  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a large skillet. Add chicken  and sprinkle on seasoning. Fry chicken until golden brown on all sides.
  3. Put chicken pieces in a greased casserole dish. Top with salsa and bake for 30 minutes.
  4. Take out of oven and sprinkle with cheese. Put back into oven and continue baking until cheese melts. Serve with a dollop of full-fat sour cream and fresh cilantro