This zucchini noodle recipe is keto friendly and packed with flavor!
Using a simple zucchini spiralizer or a vegetable julienne peeler, this meal just requires a few ingredients. You can adapt it any way that you want. Add sausage, tomatoes or more vegetables to make it a perfect fit for your family.
3 medium zucchini, spiralized
2 tablespoons extra virgin olive oil divided
3 cloves garlic, minced
1 ½ teaspoon red pepper flakes
1 pound sweet Italian ground sausage
4 cups kale, chopped
½ cup parmesan cheese
salt and pepper, to taste
Using your favorite vegetable spiralizer, turn your zucchini into noodles; set aside.
Heat 1 tablespoon of the olive oil in a deep skillet over medium high heat. Add garlic and red pepper flakes, sauté for 30 seconds or until fragrant.
Add sausage to the pan, using a wooden spoon to break down meat into bite-sized pieces.
Cook until cooked through and golden brown, about 7-9 minutes.
Add kale to the pan and sauté until it starts to wilt and turn bright green, about 4-5 minutes, stirring frequently.
Toss in remaining 1 tablespoon olive oil and zucchini noodles to the pan, sauté until zucchini is just cooked through, about 2-3 minutes.
Right before removing from the heat, stir in the parmesan cheese and toss until melted. Check for seasoning then add salt or pepper to taste.
Quick and easy, this Asian cauliflower rice bowl is made with ground turkey, veggies and liquid amino for a healthy, low carb meal.
Cauliflower rice for the win…again. I just love how it soaks up all the flavor and gives you that full feeling with less calories! Make them for lunch or dinner-they’re low carb, flavorful and nutritious!
1 pound ground Turkey
3 cups riced cauliflower
2 cups mushrooms, sliced
1 cup green pepper, diced
½ onion, diced
1 Tbsp minced ginger
3 cloves garlic, minced
½ tsp dried red pepper flakes
2 tbsp rice vinegar
3 Tbsp Liquid Aminos
1 Tbsp sesame seed oil
1 tsp ginger, minced
In a large skillet, Add onion and green peppers to the skillet. Keep the skillet on medium heat, stirring often until the veggies are cooked to desired tenderness. Season with red pepper flakes, salt & pepper. Remove from the skillet.
Add the ginger, garlic and cauliflower rice and rice vinegar to the same skillet. Stir and cook for about 5 minutes. Remove from the skillet.
Swirl the sesame seed oil in the skillet, brown the turkey on medium heat, pour liquid aminos over as you cook the meat. Continue until cooked.
This Cabbage Roll Casserole Recipe makes dinner easy, delicious, and keto friendly. It’s the perfect all-in-one meal to satisfy any comfort food craving. Another great thing about this cabbage roll casserole is that it can be prepared the night before and then simply baked before serving. This makes it the perfect meal for guests and busy weeknights!
Feel free to switch out the turkey for ground beef, cheddar instead of mozzarella or rice instead of cauliflower. This recipe can be customized to whatever you want!
1 tablespoon Olive Oil
4 cloves Garlic (minced)
1 small yellow onion, chopped
1 pound Ground Turkey
1 pound Ground Mild Italian Turkey
1 ½ teaspoon Sea salt
½ teaspoon Black pepper
½ teaspoon Garlic powder
2 tablespoon Italian seasoning
1 medium head Cauliflower (riced; about 4 cups)
3/4 medium head Cabbage (chopped/shredded; about 6 cups)
3 cup Marinara sauce
3 cup Mozzarella cheese, shredded
Heat the oil in a large saute pan over medium heat. Add the onion and garlic and cook for up to a minute, until fragrant.
Increase heat to medium-high. Add the ground meat. Season with seasonings.
Cook, breaking apart with a spatula, until browned, about 10 minutes. Drain if needed.
Meanwhile, preheat the oven to 350 degrees F.
In a 9×13 baking dish, stir together the rice cauliflower, and chopped cabbage.
When the ground turkey is cooked through, stir in marinara sauce and pour over cabbage and cauliflower rice. Fold in 2 ½ cups cheese, save the remaining cheese for topping.
Bake for about 30 minutes, until the cabbage is crisp-tender.
Top with shredded mozzarella. Continue baking for about 15 minutes, until the cheese is golden brown and the cabbage is completely cooked through.
This baked lemon pepper salmon recipe is such a delicious and easy way to prepare salmon in the oven. It only takes 12 minutes at 400ºF to whip up this healthy dinner idea!
Salmon cooks up so fast, has a beautiful mild flavor without the fishy-ness, and is very easy to find at your local grocery store. You don’t need a whole lot of effort and time to make this salmon taste amazing.
Feel free to turn this into a one pan meal by adding some of your favorite veggies like broccoli, asparagus or even potatoes.
2 5-oz. salmon filets
1.5 teaspoons lemon pepper
salt, to taste
2 lemon, sliced into wheels
Lemon zest, for garnish
First, preheat the oven to 400ºF.
Next, prepare salmon, by placing a double piece of paper towel on a large plate. Place salmon filets on top of the paper towel, skin-side down and then place another piece of paper towel on top. Use your hands to press the paper towel into the salmon in order to remove as much moisture as possible.
Next, prepare a baking sheet with foil and cooking spray.
Then place the salmon filets on top skin-side down.
Sprinkle on a generous amount of lemon pepper seasoning on top of each filet. And, season with salt to taste and place lemon wheels on top.
Bake at 400ºF for 12-14 minutes or until the salmon is cooked all the way through a
Roasted Vegetables – this is hands down my favorite way to cook vegetables. When you roast them it adds depth and delicious flavor, and they finish with the perfect texture. This has been one of my go-to dinners lately, just a bowl of roasted veggies with a piece of grilled protein like my grilled shrimp! So good!
Another great thing about this recipe is that you can totally switch the other veggies with whatever you may have on hand, you can also use different seasonings based on what you like.
You can roast just about any vegetable, using the same easy method – chop, drizzle with olive oil, season, toss and roast. Toss once or twice through baking.
1 lb. zucchini, cut into quarters
1 pint cherry tomatoes
1 red onion, cut into quarters
3 cloves garlic, minced
2 tablespoons Olive oil
2 tablespoon honey
1 teaspoon Trader Joe’s Citrusy Garlic seasoning
½ teaspoon smoked paprika
Salt and Pepper
Preheat the oven to 400 degrees.
Place vegetables in a large bowl, toss vegetables with the rest of the ingredients.
Spread into an even layer on a rimmed 18 by 13-inch baking sheet lined with foil.
Roast in the preheated oven for 15 minutes.
Remove and toss, return to the oven and roast 10 minutes longer.
I first tried the Beyond Meat Burger at Epcot’s Flower and Garden festival last year. I couldn’t believe how amazing it was! I immediately fell in love with it! I couldn’t wait to find it at my grocery store so I could create my own recipes. I’ve used the Beyond Meat as a substitution in several of my recipes. It’s that good!
Have you never heard of The Beyond Burger™?
It is from the company, Beyond Meat, it’s a plant-based burger that looks, cooks and tastes like beef, but is made entirely from plants without ANY gluten, soy or GMOs. It’s good for you, the planet and delicious!
Skip the meat and try this vegetarian alternative instead!
This Beyond Meat Burger salad is juicy and loaded with toppings like sautéed caramelized onions, red pepper, and mushrooms served over a bed of baby spinach and arugula. you can Seriously you jazz it up with any number of toppings to make it taste just like one of your favorite burgers.
1 package Beyond Burger
1 teaspoon Garlic Powder
1/2 teaspoon each salt & pepper
1 small onion, thinly sliced
1 pint sliced mushrooms
1 red bell pepper, thinly sliced
2 cloves of garlic, minced
1 teaspoon red pepper flakes
1/2 tablespoon Liquid Aminos, or soy sauce
Handful of Arugula & Baby Spinach
For the Caramelized Veggies:
In a large skillet, heat the olive oil over medium high heat. Add the onion Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened.
Add the sliced mushrooms, cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.
Add the red peppers, stir and cook for 1 to 2 minutes.
Add chopped garlic and red pepper flakes, stir.
Pour Liquid Aminos (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until coated and most of the liquid has cooked off. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover to keep warm.
For the Burgers:
Preheat the grill pan and olive oil over medium high heat.
Mix beyond burger meat with seasoning.
Make 5 patties.
Add the patties and cook for 2 to 3 minutes, or until browned. Flip and cook for an additional 2 to 3 minutes.
Place a handful of arugula and baby spinach on a plate.
Place the burger on top of greens and top with the Caramelized Veggies.
This Keto Cheesy Broccoli & Chicken Casserole recipe is super easy to throw together. It’s rich, cheesy, and a quick dinner or make ahead weeknight meal!
I love making casserole at the beginning of the week so I can have them all week long for lunches. This keto friendly casserole is comforting and simple to make. It’s creamy, topped with cheese and filled with perfectly seasoned chicken and broccoli. You can have this casserole on your dinner table in under 30 minutes.
1 pound of Broccoli, cut into florets
1 pound boneless chicken, diced
2 cloves garlic, minced
1 medium onion, diced
1 cup Half and Half or Heavy Cream
1 tablespoon of Dijon Mustard
1 teaspoon of Garlic Powder
½ teaspoon of Salt
¼ teaspoon of Pepper, ground
1/2 cup parmesan cheese
1 cup mozzarella cheese plus 1/2 cup more
1 cup Cheddar Cheese, shredded
Preheat your oven to 350F.
Preheat oil in an oven safe skillet. Add diced chicken and cook it until golden brown.
Add broccoli florets, onion and garlic to the skillet and sauté.
In a medium sized bowl, combine cream, mozzarella and cheddar cheeses, mustard, and garlic and salt & pepper. Pour into the skillet, stir to combine.
Top with the shredded parmesan cheese.
Bake in the oven for ten minutes, pull out of oven, sprinkle remaining mozzarella cheese and continue cooking for ten more minutes, until warmed through and the cheese has browned.
This Keto Cajun Chicken Alfredo is creamy and delicious plus it comes together in just minutes.
This one pot meal is loaded with chicken and sausage, heavy cream and lots of Parmesan cheese, not to mention lots of Cajun seasoning.
Served over your choice of noodles and you have the perfect week day dinner in less than 30 minutes! I used spaghetti squash noodles to make this dish an easy, low carb, gluten free and keto friendly!
This recipe was inspired by Leah Chase, the Queen of Creole.
She was the executive chef and co-owner of the Dooky Chase’s Restaurant in New Orleans, one of the most historic restaurants in America. Not only was she a chef, co-owner and cookbook author, she also was a public servant.
When African Americans were denied a seat in New Orleans restaurants in the ‘50s and ‘60s, she cooked for them and fed meals to civil rights workers on the frontlines. Chase died in June 2019, but Dooky’s continues to be a stomping ground for regulars, and tourists.
Did you know Princess Tiana, the waitress who wanted to own a restaurant in Disney’s “The Princess and the Frog,” was based on Mrs. Chase. It was the first African-American princess in a Disney movie.
Cajun food lovers- here’s what you’ll need for this easy one pot meal!
Cajun Seasoning- my best friend, Christine, a.k.a the Cajun Queen introduced me to Tony’s Chachere’s Cajun seasoning when we lived together. I always have some in my pantry! It is my go-to Cajun seasoning!
Unsalted Butter- I always use unsalted butter, it’s much easier to control the salt level in my dishes. Since our seasoning blend already has salt in it and the Parmesan cheese is naturally salty. This dish doesn’t need any more salt.
Chicken breast or thighs- I personally love thighs but you can use breast too.
Andouille Sausage- It’s a pretty spicy sausage. It is made from smoked pork and it makes perfect sense with cajun spices!
Fresh Garlic- Garlic is a must in any Alfredo sauce.
Chicken broth- This thins out the sauce and adds a lot of flavor.
Heavy whipping cream- This is what makes this keto cajun chicken alfredo sauce rich and creamy!
Parmesan cheese- Use freshly grated Parmesan cheese because pre-shredded cheese usually has added ingredients which help prevent the shredded cheese from naturally sticking together.
Hot Sauce- I love giving an extra kick to my dishes and that is exactly why I add a dash of hot sauce right at the end.
Fresh parsley– A little parsley adds some color to this quite orange-ish yellow dish, plus it adds some freshness and lightness!
1.25 pounds boneless skinless chicken breast or thighs
2 Andouille sausage links, sliced
5 cloves fresh garlic, minced
1 cup chicken broth
1 cup heavy whipping cream
Dash of hot sauce
handful of fresh minced parsley, divided (save some for garnish)
1 cup parmesan cheese, shredded (save some for garnish)
Noodles or noodle replacement of choice to serve (I used spaghetti squash)
To start, season your chicken breasts liberally with your Cajun seasoning blend.
Heat a cast iron skillet over medium heat, and melt 2 tablespoon of butter.
Sear your chicken and sausage over medium high heat, until it’s cooked thru and reaches an internal temperature of 165F. Once cooked thru, remove from the skillet and set aside. Don’t drain or remove any of the drippings.
Reduce the heat to medium, and add 2 more tablespoon of butter of it to your cast iron. Add in your minced garlic, and cook until fragrant, about 30 seconds. Being careful not to let your garlic burn.
Whisk in chicken broth, heavy whipping cream and a dash of hot sauce.
Stir in your parsley, and parmesan cheese. Sprinkle in more Cajun seasoning to taste. Cook until your cheese has melted.
Cut your chicken into pieces, and add chicken and sausage to the skillet.
Serve over noodles of choice. I used Spaghetti squash to get it low carb.
Garnish with more parsley and parmesan cheese. Serve and enjoy!