I came up with this low-carb idea when temperatures sizzled this week. When it’s too hot to turn on the oven? Turn up the heat outside on the grill and make foil packet dinners!
I used 2 layers of sturdy aluminum foil. In the center, I included:
- 4-5 large uncooked shrimp
- 1/2 cup green beans (parboiled/partially cooked. I put parboiled potatoes in the rest of my family’s foil packets)
- 3 small pieces corn (not low carb, but it was a real treat! To cut the corn small, chop uncooked cobs into three, then halve each third down the middle. Three cobs made enough to feed four people.)
- 5-7 thick slices of garlic sausage (or your favourite sausage)
Melt 2 tbsp melted butter with 1/2 tsp garlic powder, salt and pepper (optional: add Old Bay Seasoning, cayenne, parsley or cajun seasoning for a kick!) then pour over your pile of ingredients. Fold edges of foil to the center and seal it tight.
Cook on hot grill for 12-15 minutes, flipping half way through. Serve with additional butter and spices, if desired.
In our house, we love breakfast and we love pizza. So we combined both loves into one great, low-carb dish that will keep happy tummies satisfied the rest of the day!
Fat Head Pizza Crust (the best low-carb pizza crust recipe we’ve tried by far!):
1 1/2 cups shredded mozzarella
3/4 cup almond flour
2 tbsps cream cheese, cubed
Preheat oven to 400F. Put mozzarella and cream cheese in a bowl and microwave for 1 minute. Stir, then microwave for another 30 seconds. Stir again. Add in 1 egg and almond flour and mix well. Put dough on a round pizza pan lined with parchment paper. Top with a similar sized piece of parchment paper and flatten dough to spread evenly. Remove top sheet of paper. Pierce holes in the dough with a fork to let steam out and avoid bubbles forming.
Bake for 8-9 minutes. Remove from oven and let cool for 5 minutes. Lower oven temperature to 350F.
This is what I used for toppings: Salsa (instead of pizza sauce), 5 eggs (scrambled and cooked), 6 pre-cooked and sliced breakfast sausage links, pre-cooked mushroom slices, 4 pre-cooked and chopped bacon slices, 2 tbsp roasted red peppers, minced, and 1/3 cup shredded mozzarella.
Spoon the salsa onto the crust, then top with eggs, followed by remaining toppings. Bake for an additional 8 minutes at 350F. Remove from oven and let sit 3 mins before slicing.
I just discovered that even with a low carb lifestyle, you can have your cake and eat it too! This dessert, adapted from All Day I Dream About Food’s Kentucky Butter Cake is soft and moist and has the same texture of a traditional recipe. This makes a 9×13″ pan.
2 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup whey protein powder
1 tbsp baking powder
1/2 tsp salt
1 cup softened butter
1 cup powdered artificial sweetener
2 tsp vanilla extract
1/2 cup whipping cream
1/2 cup water
Preheat oven to 350F. Grease 9×13 baking pan. In a bowl, whisk together almond and coconut flours, whey protein, baking powder and salt, then set aside. In a large mixing bowl, beat the butter and sweetener together. Beat in the eggs and vanilla extract. Gradually add the almond flour mixture and add the whipping cream and water. Keep beating until all ingredients are well incorporated. Pour batter into baking pan and smooth the top. Bake for 30-35 minutes until firm and golden brown on top. Test the cake doneness by inserting a toothpick and ensuring it comes out clean.
Let cake cool in the pan for 20 minutes. Meanwhile, mix together 1 package (4 servings) of sugar-free raspberry Jello, 1 cup of boiling water. Stir until Jello is completely dissolved. Add 1/2 cup cold water and continue stirring.
Once cake has cooled, use the end of a wooden spoon or a chopstick to poke holes in the cake about 1″ apart. Pour Jello over the entire cake and let it sink in.
Refrigerate for 2 hours. Top with whipped cream ( 1 1/2 cups heavy whipped cream beaten until stiff with 1 tsp vanilla and 1/2 tbsp sweetener).
This salad is one of my all-time favourite summertime sides; it’s a make ahead dish so it’ll be cold and crunchy and ready to nestle in beside your meaty entree. I particularly like it with grilled pork tenderloin or spicy wings!
1 English cucumber, sliced thinly and halved
1 small packet artificial sweetener
3 tbsp cider vinegar
2 heaping tbsps mayo
2 heaping tbsps sour cream
1/2 tsp dried dill
1/2 tsp dried chives (or 1 tsp fresh chives or 1 minced green onion)
salt and pepper to taste
Put cucumbers in bowl; top with remaining ingredients and mix well until combined. Cover and chill in refrigerator for at least 3 hours. The longer it sits, the better it gets! Stir well before serving.
Making crepes is both an art and a science. For these, I combined 1/4 brick (2 oz) softened cream cheese and 2 eggs, then beat with electric beaters until smooth. Allow to rest for 3 minutes or until bubbles settle.
Heat pan and add 1 tbsp oil to coat. Put in a spoonful of batter (it will be thin) and coat bottom of pan. Cook for 2 minutes, gently nudging the edges forward to loosen the set crepe from the pan. Instead of attempting to flip it, I cover the pan with a plate and hold it steady as I flip the entire pan/plate so that the crepe is now on the plate. Brown side up, slide the crepe back into the pan to brown the other side. After another minute, I gently slide the cooked crepe onto a plate covered in parchment paper and let cool.
I filled my crepes with crispy bacon and shredded chicken (add cheese too if you like), then folded them over and topped it off with a drizzle of creamy ranch dressing and minced green onions.
Cabbage rolls are a traditional part of my family’s holiday gatherings, but because they contain rice, I have to pass up one of my fave dishes. By substituting cauliflower for rice in this casserole, I’ve found a low-carb version to dig into!
½ medium head cauliflower, riced
4 strips bacon, diced
1 medium onion, halved and diced
½ lb ground beef
1 ½ cups coleslaw or chopped cabbage
½ cup sauerkraut (drained)
1 small can tomato paste
¼ cup sugar-free ketchup
Salt and pepper
- Rice cauliflower and cook in microwave for 3 minutes. Set aside.
- Fry onion in pan until crisp. Add onions and continue cooking until they are tender. Remove bacon and onion from pan, reserving as much bacon fat in pan as possible. Fry ground beef until brown, then add coleslaw/cabbage and sauerkraut. Sprinkle generously with salt and pepper. Continue cooking until cabbage softens. Stir in cauliflower and cook for 2-3 minutes. In a separate bowl, mix together tomato paste and ketchup; add a bit of water or chicken stock if sauce mixture seems too thick.
- Put meat/cabbage/cauli mixture into a casserole dish. Top with tomato sauce and gently stir together. Cover and bake at 350F for 25-30 minutes.
This is my riff on a recipe by Ditch the Carbs. I substituted lean ground beef for the original recipe’s lamb and zucchini for the eggplant simply because my grocery store didn’t have the latter. It still worked! To keep the casserole from getting mushy, I also put in a bottom layer of crushed pork rinds to soak up any extra moisture.
1 onion, chopped
2 cloves garlic, minced
800g can low-sodium chopped tomatoes (I drained off the extra juice)
1 lb ground beef
1/2 tsp ground nutmeg
1/2 tsp cinnamon
1/2 tsp ground cloves (I found this to be a bit too strong; try halving this amount)
1 tsp dried oregano
salt and pepper to taste
Fry the diced onion in olive oil, add garlic and cook until translucent. Add the meat and continue to cook until browned. Add tomatoes and spices. Simmer for at least 15 minutes to let as much moisture as possible evaporate.
Meanwhile, slice 4-5 zucchinis into 1/4-inch rounds. Fry both sides in olive oil until golden. Drain on a paper towel.
To assemble, put a layer of crushed pork rinds on the bottom of a rectangle casserole dish (greased). Place half the zucchini slices on top and then place the meat mixture on top. Put on the rest of the zucchini slices over top.
Bechemel sauce: 300ml natural greek yogurt (unsweetened), 100g feta crumbled) and 3 egg yolks. Stir together in a dish and pour over the entire dish. Sprinkle on grated Parmesan if you wish.
Bake for 30 minutes at 350F. Allow 20-30 minutes to cool before serving. Traditionally, moussaka is served warm – not hot.