In case anyone didn't know I thought I would start off this post by coming right out and saying it!
Roasting fennel is my favorite way to eat it. I can devour this recipe all on my own and not feel guilty about it because it is low carb and comes together super easily. Fennel is one of those weird veggies I used to see in the supermarket and not know what to do with it. How do I cook it? What does it go good with? It smells like licorice- I will not like it. Well if you have thought this same thing about fennel please try this recipe! Once the fennel roasts the flavor mellows out and it becomes caramelized and buttery omg- SO good! Check out my video on how easy this is to make and then get in the kitchen and whip this up!
lil carb Roasted Fennel- Serves 2
2 bulbs of fennel, chopped reserving 2 TBSP of fennel fronds (see my video for further explanation)
1 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
1 tsp Truvia
3 Tbsp extra virgin olive oil
5 whole cloves of garlic
1 lemon cut into 6 wedges
Preheat you oven to 400 degrees.
Cut off the stalks of your fennel then reserve 3 tbsp of fronds- the green top parts.
Now remove the outer layer of the fennel bulbs and slice in half and then thinly slice each half into thin half moon shapes.
Arrange on a large baking sheet covered in tin foil.
Sprinkle with the salt, pepper, onion powder, and Truvia.
Add the garlic cloves and the olive oil.
Toss everything together with clean hands.
Then take the lemon slices and squeeze them over the fennel then drop them onto the baking sheet.
Toss one last time and then roast in the oven for 15 minutes.
Take out and toss.
Put back into the oven for another 5 minutes- watching closely so it does not burn.
Then it's time to... ENJOY!
Do you like hot chocolate? Do you like coffee? Have you ever tried the flavors of the two mixed together?! If not then you need to try my Cafe Mocha! This was my go-to coffee drink to get from Starbucks but with SO many carbs I decided to play around and recreate this recipe at home. Low carb of course! Tastes like a sinful treat but totally low carb! And if you like chocolate you should definitely try this drink!
lil carb Cafe Mocha- Makes 1
16 oz coffee, hot or iced
1 Tbsp unsweetened cocoa powder
3 packets Truvia, or favorite low carb sweetener
1 Tbsp heavy cream
Whipped cream for topping, optional
Brew or buy your coffee, add in Truvia and cocoa powder and mix well. I mix with a spoon to try to incorporate the cocoa powder into the coffee. Then add the heavy cream and stir in.
Top with whipped cream and a dash more cocoa powder, take a sip and ENJOY!
Here is a quick vid that I made for anyone who was wondering how I got started, where it all began, and why I decided to switch to a low carb diet. Click on the link below and you will be taken to YouTube- underneath the video is a section where you can comment. If there is anything that anyone is wondering about my journey or really, any other questions you have please leave them there in the comments! Or comment on this post! I would love to answer as many questions as possible!
Labor day is now a memory and I still can't believe how fast this Summer went. I swear every year it goes by quicker and quicker. Anyway- in my effort to keep Summer alive I am sharing a really tasty side dish with you! Summer tomatoes are the best- so get em while you still can and enjoy these marinated tomatoes tonight using only a handful of fresh ingredients. Happy Summer!
lil carb Balsamic Marinated Tomatoes- Serves 4
2 Large Tomatoes, sliced thick into 4 slices (end slices sprinkle with salt and pepper for a snack)
3 Tbsp Balsamic Vinegar
1/2 onion, chopped
1 Clove Garlic, chopped
2.5 oz of greens- arugula, spinach, kale, or a Vita Blend Mix
1/3 cup shredded mozzarella cheese
1/4 cup Parmesan cheese
Salt & Pepper
1 Tbsp Olive Oil
Slice tomatoes thick and place in a shallow dish. Pour balsamic over tomatoes, turning tomatoes to coat and set aside. Let them marinate for at least 10 minutes.
Take tomatoes out of the marinade and place on a baking sheet and sprinkle each tomato with salt and pepper- reserve balsamic marinade.
Our fig tree is thriving! Actually thriving is an understatement... Jason has pulled off over 250 figs from our tree this Summer and it doesn't look like ti is slowing down yet! I have been creating new fig recipes on the regs just to keep up with the over abundance we have! This salad is everything your heart wants- crunchy, sweet, tangy, and delicious! When I make salads I love to have a bunch of different textures and flavors- the key is to make sure all the ingredients go together- in this salad they definitely all do! Grab some figs and make this! In season fruits and veggies are the way to go!
lil carb Fresh Fig Salad- Serves 2-4
Salad:
1 1/2 cups arugula
2 cups kale, woody stems removed
5 fresh figs
1/4 cup toasted pine nuts
2 oz goat cheese
Vinaigrette:
1 packet Truvia (1 tsp)
1 tsp dijon mustard
2 Tbsp champagne vinegar OR red wine vinegar
1/4 cup olive oil
Pinch of salt
Pinch of pepper
Put all the vinaigrette ingredients into a mason jar and shake until everything is combine- OR you can whisk the ingredients together in a small bowl.
Set aside.
Rinse your figs under cold water and pat dry.
Cut off the top part where the stem is. Then cut in half. Cut bigger sized figs into quarters.
For the salad combine the arugula and kale in a bowl.
Top with toasted pine nuts, crumble the goat cheese on top, and arrange the fig pieces on top.
Drizzle with vinaigrette, toss lightly, and serve! ENJOY!
*Tip: Add protein to this salad for a complete meal!
Grilled chicken or grilled shrimp would be amazing!
One of the first things I knew I wanted at our new house was fresh herbs. I love cooking with them! Fresh herbs bring a welcomed earthiness and enhance the flavors of food. It's such a treat to go out side and cut what I need right off of the plant. Sometimes I just stick my nose right in the plant and inhale- Mmmm and I can't help but smile. Jason thinks I'm nuts but I don't care. At the old house we had a whole garden but decided on just keeping a few planters this year. We planted basil, rosemary, chives and parsley this year. These pictures were taken the day we planted them but in a few short weeks the plants have grown huge. So huge that I decided to whip up some basil pesto. It's a great way to trim down your herbs to keep them healthy and a great low carb addition for your next meal!
*The best part about pesto is you can change up the recipe to suit whatever you like. For instance- start with the basil and pine nuts then add more or less parmesan depending on how cheesy you like pesto- same goes for the garlic. I love garlic but some people only like to use it sparingly. Lastly, depending on how chunky or wet you want the constancy to be you add more or less olive oil. That's the beauty of cooking my peeps- add in a little of this and a little of that until you enjoy the flavor. Cooking is never an exact science. That's where the fun begins!
lil carb Basil Pesto
4 cups of fresh basil leaves, tightly packed
1 cup* parmesan cheese, grated
1/2 cup pine nuts
4+ garlic cloves* ( I like everything extra garlicky- I added 7 cloves!)
1 tsp salt - adjust to your taste
1/2 tsp pepper
1+ cup extra virgin olive oil*
Combine everything except the olive oil into a food processor.
Turn on the food processor and let it go for about 30 seconds until all the ingredients are combined.
Then drizzle in the olive oil while the processor is still on.
If you like more oil add it until you get the consistency you want.
I like it a little thicker just like this:
This will keep in the fridge for about a week in an airtight container.
You can also freeze it for up to six months. The best way to do this is put a thin layer of olive oil on top to keep it fresh and to keep it from turning brown. When it's snowing out and you're craving pesto just take out your container, let it soften enough to scoop out what you need then let it come to room temperature and serve!
What can you make with this pesto besides dipping bread in it?!
One of the first things I knew I wanted at our new house was fresh herbs. I love cooking with them! Fresh herbs bring a welcomed earthiness and enhance the flavors of food. It's such a treat to go out side and cut what I need right off of the plant. Sometimes I just stick my nose right in the plant and inhale- Mmmm and I can't help but smile. Jason thinks I'm nuts but I don't care. At the old house we had a whole garden but decided on just keeping a few planters this year. We planted basil, rosemary, chives and parsley this year. These pictures were taken the day we planted them but in a few short weeks the plants have grown huge. So huge that I decided to whip up some basil pesto. It's a great way to trim down your herbs to keep them healthy and a great low carb addition for your next meal!
*The best part about pesto is you can change up the recipe to suit whatever you like. For instance- start with the basil and pine nuts then add more or less parmesan depending on how cheesy you like pesto- same goes for the garlic. I love garlic but some people only like to use it sparingly. Lastly, depending on how chunky or wet you want the constancy to be you add more or less olive oil. That's the beauty of cooking my peeps- add in a little of this and a little of that until you enjoy the flavor. Cooking is never an exact science. That's where the fun begins!
lil carb Basil Pesto
4 cups of fresh basil leaves, tightly packed
1 cup* parmesan cheese, grated
1/2 cup pine nuts
4+ garlic cloves* ( I like everything extra garlicky- I added 7 cloves!)
1 tsp salt - adjust to your taste
1/2 tsp pepper
1+ cup extra virgin olive oil*
Combine everything except the olive oil into a food processor.
Turn on the food processor and let it go for about 30 seconds until all the ingredients are combined.
Then drizzle in the olive oil while the processor is still on.
If you like more oil add it until you get the consistency you want.
I like it a little thicker just like this:
This will keep in the fridge for about a week in an airtight container.
You can also freeze it for up to six months. The best way to do this is put a thin layer of olive oil on top to keep it fresh and to keep it from turning brown. When it's snowing out and you're craving pesto just take out your container, let it soften enough to scoop out what you need then let it come to room temperature and serve!
What can you make with this pesto besides dipping bread in it?!
Buffalo chicken anything is right up my alley! SO I thought hmmm, why not have it for breakfast too?! If anyone you know likes buffalo chicken you really really need to make them this frittata! With just a few simple ingredients- which is also right up my alley- you will have a frittata you can make ahead and then reheat all week for an on the go breakfast. And you know how I roll- this frittata has a bunch of yummy filling and it's not too eggy. Plus, by baking it at this temp you get a nice crust without actually having a crust!
lil carb Buffalo Chicken Frittata- Serves 6
1/4 cup + 3 Tbsp buffalo sauce, I use Franks brand
1 cup cooked chicken breast, shredded, I used rotisserie chicken
1/4 cup finely diced celery, about 1 rib
2 Tbsp finely diced white onion
2 oz blue cheese crumbles
1/2 tsp pepper
1/4 tsp salt, more to taste
7 eggs
2 Tbsp half and half OR heavy cream
Spray a 9 inch pie plate with non stick cooking spray.
Preheat oven to 425 degrees.
In a small bowl add in your cooked chicken and 1/4 cup of buffalo sauce and toss until all the chicken is coated in the sauce. Set aside.
Next, whisk together the salt, pepper, half and half (or heavy cream) with the eggs. Set aside.
Add in the celery and onion to your greased pie plate.
Pour in the whisked egg mixture and using a fork mix the celery and onion to coat with the egg.
Then drop in the chicken with your hands so that it is evenly distributed.
Do the same thing with the blue cheese crumbles- adding in as much or as little as you prefer.
Then using a fork gently push down on the cheese and chicken so that it is coated in the egg.
Take the remaining 3 tbsp of buffalo sauce and pour in circles over the top of the frittata. (watch my how-to video above for further clarification).
Bake for 22-25 minutes. Mine takes 23 minutes but your oven may vary. Cook until the center is set.
Let sit for 5 minutes to cool and then dig in and ENJOY! *Make this ahead of time for an easy breakfast meal prep. Cut your slices and store them in a tuber ware container in your fridge. When you're ready to heat one up microwave for 1 minute 20 seconds and then you are ready to go!
