I cannot put into words how obsessed I am with this recipe. This is hands-down the BEST KETO MEAL I have ever, EVER, prepared myself. Heck, maybe even the best MEAL I’ve ever prepared myself. I’d eat this over any typical high-carb pasta dish anyday. If you make anything on my blog, let it be this. Continue reading “KETO BEEF STROGANOFF WITH NOODLES!”→
Such a simple but delicious low-carb meal! You can easily customize this recipe with whatever toppings you like, here’s my favourite version!
-1 cup liquid egg whites
-1/4 tsp basil
-1/4 tsp oregano
-dash of salt
-15g low-fat cheddar or marble cheese –>shredded
-27g green pepper chopped and steamed for about 1:00min with a little water covered in the microwave (pour off excess water afterwards!)
-50g tomato sliced thinly
-1 tbsp chopped whole or pizza style green olives (15g)
-90mL (just under 1/3 cup) pizza sauce or pasta tomato sauce (I used Unico pizza sauce) (cover and heat in the microwave for 30sec. before topping eggs)
-additional basil/oregano for topping
-Pam cooking spray
Directions: Spray a medium-sized frying pan with pam. Heat over medium-low. Pour in the egg whites and add spices. Cook until egg just starts turning white, sprinkle your toppings over the eggs. Continue to cook over low enough heat as not to brown the egg too much while cooking it almost through. Then carefully flip the eggs like a huge pancake and cook on the other side just until set! Take off the heat and top with your warm pizza or marinara sauce and a few extra spices. Slice with a pizza cutter and dig in! You may not be able to hold this like a regular pizza but it will definitely still taste delicious!
Nutrition: 6g fat, 13g carbs, 34g protein & 5g fibre
This doesn’t sound like much..but trust me it’s good, creamy & rich with half the fat and double the protein of regular egg salad. This makes a delicious, filling low-carb meal on it’s own or it would go great on a sandwich! You can increase or decrease the spice based on personal preference.
1 whole egg boiled chopped
1 can of tuna (about 140g) shredded
1 cup egg whites seasoned with black pepper and a little salt cooked like a pancake (cooked in a pan sprayed with pam over medium-low heat, flip half way through, don’t brown the egg too much, just enough!) slice into chunks and place in the fridge to chill.
70g ripe avocado chopped into chunks(about 1/3 of a large avocado)
2 tbsp 2% cottage cheese
2 tbsp 0% plain greek yogurt
1 whole Green Onion finely chopped
Sriracha Sauce to taste
salt/pepper to taste
In a food processor, combine 1/2 the avocado chunks, cottage cheese, greek yogurt, a little salt/pepper and some sriracha sauce to taste and mix until smooth. (If you are lazy like me, you can just mash everything together decently well with a fork, haha).
Putting it together:
In a medium bowl, combine your egg whites & egg. Before adding in the tuna, stir it into the sauce you created and then add the tuna/sauce mixture to the eggs along with the leftover avocado chunks. Mix well and sprinkle with green onion. Give it one last toss and top with additional sriracha sauce as desired. Enjoy!
Nutrition for entire recipe: 16g fat, 10g carbs, 40g protein & 5g fibre
If you’ve ever had good Jambalaya then you know how amazing it can be! I mean what is better than shrimp, sausage and chicken all in one bowl? Uh..nothing. These are 3 of my favourite things so when I went out for dinner the other night I knew what I was ordering! Plus I love everything spicy..so that was just the cherry on top of the cake. After devouring my delicious meal, I knew I had to try and re-create this awesome dish at home..because well, let’s just say the restaurant version could not exactly be considered “healthy”. So I went to work in the kitchen and created this little masterpiece! And although it took a little more work, it was totally worth it and turned out better than I had expected! I hope you enjoy this dinner for one as much as I did!
-1/2 tbsp olive oil
-5 Jumbo shrimp, cooked, peeled, deveined and thawed
-1 cooked sweet italian turkey sausage or spicy italian turkey sausage sliced (I used the maple leaf sweet italian brand)
-1.5 ounces of barbecue or blacked chicken chopped into bite sized pieces (or you could sub regular plain chicken!)
-1/4 of a large green pepper sliced thinly
-1/4 of large onion sliced thinly
-1/8-1/4 tsp garlic powder
-1/4-1/2 tsp paprika
-1/8 tsp thyme
-1 tsp fresh oregano(could sub 1/4-1/2 tsp dried)
-salt/pepper to taste
-1/4 tsp chili pepper flakes(or to taste)
-sprinkle of cayenne pepper(More or less based on how spicy you want it)
(All amount of spices can be changed to fit your own taste!)
-1/4 cup brown rice uncooked=1/3 cup cooked (cook as directed, I cooked it with just a dash of salt)
-1/4 cup prego pasta sauce or another tomato/marinara sauce
-Optional: Grated or dry parmesan cheese and additional oregano for topping.
Directions: Cook your rice. Heat a pan over medium-low heat. Add olive oil and rotate pan to coat it. Add your garlic powder. Once hot, toss in onions to cook for a minute or two, using a little water and a lid to help steam them.(make sure not to burn them!) Then add peppers, stir for a bit until cooked to your liking, then add meats and all other seasonings expect fresh oregano (if using dry then just add it now). Next add your rice and sauce. Stir it all a bit more to combine everything and warm the entire dish. Now add your oregano and pour your Jambalaya into a bowl. Top with optional (but recommended!) parmesan cheese, additional fresh oregano and dig in. Enjoy!
Hey all! This is a super simple recipe…it makes a great side dish to any dinner. Cabbage has always been one of my fav green veggies to cook and this dish also makes a great meal if you throw in some chopped spicy turkey sausage! The cabbage act as noodles so all you low-carber’s(yes I just made that word up..) out there, this one’s for you!
-1 cup thinly sliced cabbage(like noodles)
-1/3 cup chopped red onion
-1/2 tbsp olive oil
-1/4 tsp garlic powder
-1/2 tsp paprika(or less to taste)
-1/4 tsp chili powder(again more or less to taste)
-1/8 tsp cayenne pepper
-1/8 tsp cinnamon
-Salt/Pepper to taste
Directions: In a small frying pan, heat olive oil over medium-low heat. Once hot, add the onions/cabbage. Add your spices and cook, stirring often for 7-8 minutes or until the cabbage has started to become soft. Serve! Simple as that.
This recipe is easy to prepare, high in protein and very low in fat. It’s perfect with a side of your favourite vegetable and rice. I really enjoyed this as a quick lunch and I will definitely be making it on multiple occasions!
1 tilapia filet
1 tsp olive oil
1-2 tsp fresh lemon juice (or as much as you’d like)
1 small clove of garlic crushed
Fresh Parsley(could sub dried if you don’t have any but fresh makes it taste amazing!)
Preheat your oven to 375*. Grab a small baking tray(optional) and a piece of tinfoil. Place your filet on the tinfoil and using a brush or your fingers, spread olive oil over both sides of the filet. Next, squeeze your lemon juice over the filet and season both sides with salt & pepper. Lastly sprinkle fresh parsley over top and wrap up the filet in the tinfoil. Place in the oven for 12-15min. (Until the fish is white and flaky). Serve!
Nutrition Facts per filet: 140 calories, 0g carbs, 5g fat, 20g protein
Brighten up any cloudy morning with a beautiful breakfast of sunny-side up eggs over fresh avocado lettuce wraps. These little wraps will keep you full for hours with a large serving of healthy fats, fibre and protein. This recipe is also paleo and vegetarian friendly! This perfect breakfast can’t get any better…
-2 large romaine leaves
-2 thick slices of a large tomato chopped (1/2 a small tomato)
-1/2 a large avocado sliced thinly
-1-2 tbsp finely chopped red onion
-1 whole chopped green onion
-1 pinch of garlic powder/onion powder
-1 pinch of chili pepper flakes(optional for added spice)
-salt/pepper to taste
-2 large eggs + extra salt/pepper to taste
Directions: Place the 2 romaine leaves on a large plate and sprinkle tomato, avocado, red onion, green onion, garlic/onion powder and red chili pepper flakes on top. Meanwhile, preheat a frying pan over low-medium heat sprayed with a little olive oil cooking spray. Cook 2 eggs until just set(middle still runny) by cooking gently on each side for about 1-2minutes. (while cooking sprinkle well with salt and pepper).
Take off the hot eggs and top each romaine leaf with one each. Grab a fork and knife & break the yolks of each egg letting the beautiful yolk spill over your lettuce wraps! Enjoy!
I’ve always loved the fact that egg yolks create their own delicious sauce!
Honestly I am not sure why I didn’t post this recipe sooner! I eat this almost weekly and it’s one of my favourite simple meals! It’s so filling and delicious, I don’t feel like I am missing out at all when I eat this awesome dinner. It’s better than TACOS. I’d never thought I would say that but yes I prefer this salad to regular tacos! It’s also high protein and lower in carbs. If you love mexican food and tacos as much as I do then you are sure to love this dish… Take me to the recipe!
Ahh..Summer, the perfect time for swimming, camp fires, long walks and delicious food. Looking for the perfect summer lunch? Try my Open-Faced Avocado Chickpea Sandwich. I love avocado and chickpeas so I thought why not combine them in a beautiful sandwich rather than my typical salad. It turned out super delicious, packed with protein and the perfect meal for vegetarians!
1 piece of thick cut whole wheat bread or crustini (I used vitality country harvest, 90cals/slice)
1/5 of a large avocado
1/4 cup of rinsed and drained chickpeas
1/2 tbsp green onion finely chopped
1/2 tbsp finely chopped red onion
3-4 chopped cherry tomatoes or 1 slice of tomato chopped
juice from 1 small wedge of lime (to taste!)
a few leaves of fresh spinach
1 sliced hardboiled egg
1/4 tsp paprika
1/8 tsp cayenne pepper
1/4 tsp chili pepper flakes
salt/pepper (to taste)
Directions: In a small bowl, mash together the avocado and chickpeas.(optional-I left out a few chickpeas to add back in later for extra texture). Once combined add in the other salad ingredients and finish-off with salt/pepper & lime until it’s seasoned to your liking. Next either toast your bread or leave it as is. Spread the salad mixture on top of the bread then place spinach leaves on top and your egg layer on top of that sprinkled with spices & additional salt/pepper. Now grab a fork and knife or use your hands and dig in! Enjoy!