2018 Holiday Gift Guide For MEN

We are officially in the Holiday Season! 
I don't think anyone realizes the joy I get when I walk into Wegmans and Christmas Music is playing... its unreal! 

I just love this time of year and while I usually bring you yummy recipes to cook up I thought some might need a little help in the "gift-idea-department". Especially for the men in our lives. 
There's a ton of videos about gift guides for woman and kids but what about the boys!? They're always my hardest to buy for so I compiled a list and here it is! All the links to the products are below as well. Happy December everyone!

-Kat

*Some links are affiliate links they do not affect you as a consumer but if purchased I do receive a small commission which helps support my channel*

Copy and paste the links below into your browser:

Digital Photo Frame: https://amzn.to/2PgpJ4Y

Picture Frame with Clips: https://www.michaels.com/white-savannah-window-frame-with-clips-by-studio-decor/10477363.html

Beard Trimmer: https://amzn.to/2KUGkuH

Sonicare Toothbrush-Mens: https://amzn.to/2StbzPT

Beats Pill: Old Model: https://amzn.to/2Suc3VQ

Beats Pill: New Model: https://amzn.to/2Qd9KKp

Bose Speaker: Old Model: https://amzn.to/2UerraH

Bose Speaker: New Model: https://amzn.to/2Eaqzis

Apple Air Pods: https://www.apple.com/shop/product/MMEF2AM/A/airpods

Knock-Off Air Pods: https://amzn.to/2QzHr8a

Beats Wireless Headphones: https://amzn.to/2PjuiLZ

iHome Alarm Clock: https://amzn.to/2SsevMz

Under Armour Sweatshirt: https://www.underarmour.com/en-us/pid1320743-357-XL

Under Armour Beanie Hat: https://www.underarmour.com/en-us/pcid1219736-390-OSFA

North Face Slipper/Shoes: https://www.thenorthface.com/shop/shoes-mens-casual/mens-thermoball-traction-mules-iv-nf0a331e?variationId=5PY#hero=0

Kohls $15 Slippers: https://www.kohls.com/product/prd-3393475/mens-urban-pipeline-felt-scuff-slippers.jsp?color=Light%20Gray&prdPV=14

Pottery Barn Robes: 

https://www.potterybarn.com/products/winslow-plaid-plush-robe/?pkey=e%7Crobe%7C77%7Cbest%7C0%7C1%7C48%7C%7C15&sku=1690051&group=1&cm_src=PRODUCTSEARCH

https://www.potterybarn.com/products/cozy-fur-robe-gray-ombre/?pkey=e%7Crobes%7C77%7Cbest%7C0%7C1%7C48%7C%7C1&cm_src=PRODUCTSEARCH

Silicone Wedding Rings: https://amzn.to/2PjILXY

Double Picture Frame: https://amzn.to/2UcOiU0

(Great quality!)

Conversation Cards: https://amzn.to/2SrUiGQ

low carb Herb Crusted Salmon

Sheet Pan Salmon- An easy and healthy dinner to get you through the Winter. I've been going 100 miles an hour lately between my baby turning 9 months in a few days to working full time to Christmas Prep, it's definitely the holiday season and I LOVE IT! But I need a quick and healthy meal to get me back to the important things like watching The Santa Clause and addressing my Christmas cards! If you also need a healthy dinner that is ready in a flash with minimal clean up then I got you covered!

**My recipe video and written recipe below are for one person but just double the recipe for 2 servings or multiple by however many people you need to serve. Just make sure your sheet pan is big enough to have all the vegetables on a single layer.

low carb Herb Crusted Salmon- Serves 1
6 oz portion of salmon, skin removed
3 oz mushrooms, sliced
1/3 cup red onion, roughly chopped
1/3 cup zucchini. sliced into circles or half moons
6 Asparagus spears, cut into thirds
1/3 cup crushed pork rinds
2 Tbsp extra virgin olive oil, divided
1 Tbsp fresh parsley
1/2 tsp fresh Thyme
1 clove garlic
Zest of one lemon (save lemon and slice for garnish)
1/4 tsp dried oregano
Salt and Pepper

Preheat the oven to 425 degrees.
Place a piece of parchment paper on your baking sheet.
Place your vegetables (asparagus, onion, zucchini and mushrooms) on a single layer on top of the parchment paper.
Drizzle with 1 tablespoon of the olive oil. Sprinkle on the dried oregano and a pinch of salt and a pinch of pepper.
Mix well and put back on a single layer.
Bake in the oven for 15 minutes.

In a food processor add the garlic, pork rinds, parsley, thyme, lemon zest and pulse until everything is finely chopped then drizzle in the last 1 tablespoon of olive oil, a pinch of salt and a pinch of pepper and pulse again a few times.
OR
You can chop the garlic, parsley, lemon zest and thyme all together and then add it to pork rinds that you have crushed by hand. Mix well in a small bowl and add in the last 1 tablespoon of olive oil along with a pinch of salt and a pinch of pepper.

Once the vegetables timer goes off take them out and give them a toss.
Then put your salmon filet on top of the vegetables.
Take the pork rinds mixture and top your salmon, pushing down to make sure the crust sticks. Try to cover the entire top of the salmon evenly.
Place back in the oven for 15 additional minutes.
Once it is done squeeze on some lemon juice and ENJOY!

low carb Italian Wedding Soup

Soup season is officially here! This recipe is a classic you will want to keep at the ready for this time of the year. I love to make this soup and freeze it so that anytime I feel like some home cooked soup it is only one thaw away! The best part about this recipe is, you don't miss the carbs. The flavor steals the show and with how easy this soup comes together I know you will be making it again and again.

low carb Italian Wedding Soup- makes 10 cups

Meatballs:
1 lb ground chicken
2 Tbsp finely diced onion
1/4 cup parmesan cheese
2 Tbsp chopped parsley
1 tsp garlic powder
1 egg
pinch of salt
pinch of pepper

Soup:
2 Tbsp olive oil
1 cup onion, chopped
1 cup celery, chopped (about 3 stalks)
1 cup cauliflower, riced (learn how to make your own HERE)
2 cloves garlic, chopped
1/2 cup white wine
6 cup chicken stock
3/4 tsp salt
3/4 tsp pepper
3/4 tsp dried thyme
5oz baby spinach leaves
juice of 1/2 a lemon
extra parmesan cheese for topping

Preheat your oven to 350 degrees.
Start by making the meatballs. In a large bowl add in all of the meatball ingredients and with clean hand mix well.
On a large baking sheet sprayed with non stick cooking spray drop 1-2 tsp size balls of the meatball mixture. They don't have to be perfect, or round, just drop them on the baking sheet.
This will make approximately 60 small meatballs. Bake for 20 minutes until they are cooked through and golden brown on the bottom.

In a heavy bottomed soup pot add in the olive oil over medium heat. Add in the onion and celery along with a pinch of salt and pepper. Saute these veggies for about 5 minutes until softened. Then add in the chopped garlic and cook an additional minute.
Then add in the wine, chicken stock, and dried thyme.
Raise the heat and bring to a boil.
Once the soup is boiling add in the cauliflower rice and cook for 6 minutes.
Then add in the cooked meatballs and allow to simmer for 2 minutes so the meatballs warm through.
Next add in the spinach and allow to cook and wilt down for 5 minutes.
Then squeeze in the lemon juice, taste for seasoning and add more salt or pepper if needed.
Ladle into a soup bowl, top with parmesan cheese and Enjoy!

low carb Chicken Parm Meatballs

Low carb comfort food is ready to awaken your taste buds with this recipe! One of my favorite high carb dinners is chicken parm and like I always say- surviving on a low carb diet is all about finding a healthy alternative to anything and everything that you're craving. This recipe will do just that. Serve these meatballs as a dinner or lunch prep with some zucchini noodles or spaghetti squash OR make smaller meatballs and pop some toothpicks in them and serve them as an appetizer or as a snack during game day! They are also a low calorie bite as well! Everyone will enjoy these so definitely try them out! Did I mention they're super easy?? You all know me by now and everything is delicious and super easy when it comes to cooking great food!

low carb Chicken Parm Meatballs- makes 12 medium sized meatballs
1 lb ground chicken
1 egg
1 tsp onion powder
1/2 tsp red pepper flake (optional)
1 tsp dried oregano
1 Tbsp chopped fresh parsley
3 cloves of garlic, minced
1/2 cup finely grated parmesan cheese
Pinch of salt and pepper
2 Tbsp olive oil

1 cup marinara sauce, I used Victoria Fradiavolo in this recipe
1 Tbsp finely grated parmesan cheese
1/2 cup shredded mozzarella cheese

Preheat your oven to 375 degrees.
In a large bowl add the ground chicken, egg, onion powder, red pepper flake (if using), dried oregano, fresh parsley, chopped garlic, the 1/2 cup of parmesan cheese and a pinch of salt and a pinch of pepper.
Using clean hands mix everything together until well combined.

In a 10 inch skillet (use a skillet that can go from the stove to the oven, I use THIS cast iron skillet)
and heat 2 Tbsp of olive oil over medium/ medium high heat.

Form the ground chicken mixture into meatballs and drop them onto the skillet. Let cook for 4-5 minutes. Flip over and cook another 1-2 minutes.

Turn off the heat.

Add in the sauce then top each meatball with the remaining Tbsp of parmesan cheese and the 1/2 cup of mozzarella cheese.

Bake in the oven 10-12 minutes or until the meatballs are cooked through.
*Be careful because the skillet will be very hot*
Enjoy!

Nutritional Info 

(for one meatball with sauce and cheese - when making 12 total)

113 Calories

1.2g of Net Carbs

11.5g Protein

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low carb Chicken Cheesesteak Dip

By reading the title of this post you already know what the recipe is but what you might not know is... this is going to be your new go-to dip for pretty much everything in life. This dip is so easy with minimal ingredients that you cant help but make it for every occasion. Need an appetizer for game day? What about a Thanksgiving finger food? Gotta bring something to a party? Having people over for Halloween and need a fun snack? Craving a cheesesteak but don't want to make an actual cheesesteak? Low carbing and missing cheesesteak flavors? I could literally go on and on.... Whatever the occasion, hey, Tuesday night is also an occasion... you need to try this dip!

Recipe adapted from Chef In Trainings Cheesesteak Dip

My version is below:

low carb Chicken Cheesesteak Dip- Serves 6 people as an appetizer
3/4 cup chopped green bell pepper
3/4 cup chopped onion
1 1/2 cups cooked chicken, chopped small
1/2 cup mayonnaise
8 oz cream cheese at room temperature
4 oz provolone cheese, shredded or chopped small
2 Tbsp olive oil

Preheat your oven to 350 degrees.
In a 10 inch cast iron skillet (or oven safe skillet), heat olive oil over medium high heat.
Saute the onions and green bell pepper for 5-7 minutes until the onion are translucent and the peppers have started to brown on the edges.
Then add in the chicken and stir to combine.
Cube up the cream cheese block into about 8-10 pieces and drop that into the skillet. Let it sit for a few seconds to warm up and then stir in carefully.
Then add in the mayo, switch to a spatula and fold everything together.
Turn off the heat.
Then add in the provolone cheese, fold together again and then smooth into a single flat layer.
Pop into the oven for 20-25 minutes until it is golden brown and bubbly.

Be careful because the pan will be very hot.
Let sit for a few minutes before digging in!

Everyone will love this dip- serve these options for dipping!
-toasted baguette
-celery sticks
-bell pepper sticks
-cut a low carb wrap into "chip" shapes and toast at 350 degrees until crispy

ENJOY!

Nutritional Facts

Per Serving:

427 Calories

2 Grams Net Carbs

16 Grams Protein

low carb Pumpkin Spice Coffee

Fall is here! All I see everywhere is Pumpkin Spice- how about you?? Ever want to just indulge already? Because I definitely do! But as I always say, don't break your low carb lifestyle for one coffee. You will regret it! Instead just find a healthy alternative that can fit into your low carb diet.  And that is exactly what I have brought to you today!
Use the exact ingredients I have used and you will have yourself a guilt-free Pumpkin Spice Coffee that is low carb and low calorie compared to it's coffee shop competition.

low carb Pumpkin Spice Coffee- Serves 1
10 oz brewed coffee
2 Tbsp half and half
2 Tbsp International Delight, Sugar Free, Pumpkin Spice Coffee Creamer
1 Packet Truvia
1/16 tsp Pumpkin Pie Spice
Whipped cream for topping
1 cinnamon stick (optional), for stirring

In a mug of your choice (Link to the one in my video HERE), add the Truvia, half and half, and coffee creamer. Then add in the hot coffee and stir.
Then add one thin layer of whipped cream. Sprinkle the pumpkin pie spice onto the whipped cream.
Then add one more thin layer of whipped cream. Pop in the cinnamon stick and Voila! Sip away guilt free and enjoy the Fall day! ENJOY!

Week 3 - Low Carb Meal Plan

Just a reminder- this is what I ate this week. Feel free to modify to meet what you like and have!


Breakfast

8am

coffee with half and half and up to 2 Truvia for sweetener every day 

& one of the following:

- 2 eggs scrambled with half and half and 2 slices of cheese served with 3 slices of bacon
OR
- One Peanut Butter Mug Cake *But I only use 1 packet of Truvia if I'm eating this as a breakfast*

Snacks

10am & 3pm one of the following

-1 string cheese of your choice (2 grams of carbs or less), 4 thin slices of pepperoni,  4 green olives and 2 tsp dijon mustard

OR

-3 slices of your favorite lunch meat rolled with 1 slice of cheese and mustard

OR

-2 Tbsp Peanut Butter (this week I couldn't get enough peanut butter)

Lunch

12pm one of the following: 

-1/2 can tuna mixed with mayo, salt and pepper served in a few lettuce leaves

OR

- one serving of Balsamic Chicken & Veggies

OR

-2 hotdogs with chopped onion, dill pickle with mustard and no sugar ketchup

Dinner

6pm one of the following:

-One serving of my Italian Sausage Skillet

OR

- One Garlic Chicken Burger served over arugula along side roasted eggplant
(Giadas recipe and it is AMAZING)

OR
- One serving of my Lemon Garlic Chicken
served with 2 low carb veggies-  I did cauliflower mash and roasted Brussel sprouts!

Nigh time snack (optional):

2 White Claw Hard Seltzers

OR

2 Glasses of Red Wine

OR 

another snack from the list above

low carb Italian Sausage Skillet, One Pan, 20 Minute Meal

Are your socks ready to be rocked? OK then, you can read the recipe.
Seriously though this recipe is my new favorite. I made it for dinner and then heated it up for lunch and let me tell you its just perfection. Fall will be here for you know it and I cant wait to share some new comfort food recipes with everyone. What's better than a 20 minute, low carb, comfort food dinner? Nothinggggg!

Make sure you're subscribed to my blog and my YouTube channel (above) so you don't miss any low carb diet updates or any new recipes!

low carb Italian Sausage Skillet - Serves 4


1 pound ground Italian Sausage, hot or mild
1 can Hunts Fire Roasted Diced Tomatoes with Garlic , 14.5 oz
1 cup baby spinach
2 medium zucchinis spiralized, about 3 cups of "zoodles"
1/2 cup shredded mozzarella cheese
3 Tbsp shredded parmesan cheese
1 Tbsp Italian seasoning
2 tsp garlic powder
1 tsp onion powder
Squeeze of lemon juice- about 1/2 Tsp

First thing you need to do is spiralize your zucchini into noodles. Refer to the video above for the how I do it and check out the link at the bottom of this post to get the one I use in the video. Or you can buy them already prepared at your local grocery store.
In a large nonstick skillet heat 1/2 tbsp of olive oil over medium high heat.
Add in the ground sausage breaking up the pieces in the pan. Continue to stir and break into smaller pieces until cooked through.
Then add in the entire can of diced tomatoes (do not drain) and mix well.
Allow the tomatoes to warm through for about 1-2 minutes.
Then add in the spices- Italian seasoning, garlic powder, and onion powder.
Mix well.
Add in the baby spinach, mix well and allow the spinach to cook and wilt down about 2 minutes.
Then add in the zoodles and mix well. Allow the zoodles to warm through and cook down for about 3 minutes. They will still be al dente.
Then sprinkle the parmesan cheese on top followed by the mozzarella.
Turn off the heat on the stove and allow the cheese to melt about 1 minutes.
Right before serving squeeze a tiny bit of lemon on top of the whole skillet.
The lemon will wake up the flavors but you won't taste lemon - similar to my Rustic Chicken Soup recipe.
Enjoy!

*Spiralizer I use

Nutritional Info:

Per Serving

262 Calories

5 Net Grams Carbs

28 Grams Protein 

Week 2 - Low Carb Diet Meal Plan

Keeping it short and sweet today! Here is the food I ate this past week to lose weight while following a low carb diet. Pick and choose from the list below or browse my blog for some more inspiration. I also like to repeat a recipe during the week to make my grocery trip that much easier.

Breakfast

8am

coffee with half and half and up to 2 Truvia for sweetener every day
 (I have also been adding cinnamon!.. and whipped cream on the weekends LOL)

& one of the following:

My Breakfast Bombs

-2 eggs scrambled with 1 Tbsp half and half and 1/4 cup of your favorite cheese (I used 2 slices of American cheese) and 3 slices of bacon

-2 Breakfast Bombs served with 1/4 avocado and choloula sauce
(these are my obsession again this week!)

Snacks

10am & 3pm one of the following

-1 Mozzarella cheese stick and 4 thin slices of pepperoni 

-1 pack of 100 calorie raw almonds

-1/2 cup broccoli florets (or cucumber slices) dipped in 2 Tbsp Ranch dressing (Ranch that is 2 grams of carbs or less per serving)

Lunch

12pm one of the following: 

My BLT Lettuce Cups

-1 can of tuna made with mayo salt and pepper, lettuce, and 2 slices of tomato served in a small Josephs Pita

-BLT lettuce cups- iceberg, mayo, bacon, sliced tomato- I usually make 4 using 3 strips of bacon

-3/4 cup cooked chicken (I used rotisserie) seasoned with salt, pepper, and garlic powder served with 1 cup of cooked cauliflower rice with butter, salt and pepper

Dinner

6pm one of the following:

-1 strip steak with 8 grilled or roasted asparagus spears and 1 cup Cauliflower Mash or buy it in the frozen section 

(for my asparagus I roast it for 20-25 minutes at 425 and season it with a small drizzle of olive oil, zest of 1/2 a lemon, juice of half a lemon and garlic powder, salt and pepper)

**My favorite dinner of the week!**

-Taco Salad- bed of iceberg lettuce topped with seasoned beef , chicken, or turkey - About 1/3 lb

*get my taco seasoning HERE!*

Served with olives, tomatoes, jalapeños, onions, Mexican cheese and sour cream

-My Summer Chicken Bowl

My Taco Salad

Nigh time snack (optional):

2 White Claw Hard Seltzers

OR

2 Glasses of Red Wine

OR 

another snack from the list above

Follow me on Instagram to see what I'm eating in real time!
@lil_piece_of_hart

WEEK 1- Low Carb Diet Meal Plan

I thought this would be the easiest way to have you see what I ate this week. I mixed and matched all the recipes here to include 2 snacks, breakfast, lunch and dinner. I ate what I felt like eating and kept it pretty loose you can say. 

I followed this and saw amazing results. Make sure you're subscribed to my YouTube Channel - lil Piece of Hart so you can follow me along my journey. Also follow my blog so you can see when I post new recipes and videos!

*If you are hungry after you eat a meal or a snack my best advice would be to wait 10 minutes and see if you are still hungry. Sometimes it takes our bodies time to recognize that we ate enough and we are full. If you're still hungry have another snack or an extra serving of the vegetable portion of your meal.

*I have included links to all of the items below that reference a recipe of mine. Click on the colored word and it will take you to the full recipe so you can see exactly how to make it. 

*In parenthesis I explain the grams per serving because you might not be buying the exact same brand of cheese or cream cheese I am, which is fine- just make sure you check your labels so you are not eating more carbs than you want to.

OK, here's my very first meal plan for Week One!

Breakfast

8am

coffee with half and half and up to 2 Truvia for sweetener every day 

& one of the following:

- One serving of my Lemon Pancakes (video to come but here is the recipe:)

1/4 cup ground flax, 1 packet Truvia, juice of 1/2 lemon, 1 egg, zest of half a lemon= mix together until a batter forms. In a non stick skillet melt 1/2 Tbsp butter and make 2-3 pancakes. Cook for a few minutes on each side then top with butter, zest from the other lemon half and a squeeze of lemon juice.

-2 Breakfast Bombs with 1/4 avocado and choloula sauce

-2 sunny side up (or scrambled) eggs with 3 sausage links

Snacks

10am & 3pm one of the following

-1 string cheese of your choice (2 grams of carbs or less) & 10 raw almonds

-1/4 cup mixed nuts

-6 slices of cucumber spread with 2 Tbsp of chive cream cheese (less than 1 gram per Tbsp)

Lunch

12pm one of the following: 

-My BLT Salad (made with my blue cheese dressing)

- 1 can of tuna with 3 Tbsp mayo, salt, pepper and chili flake served over romaine lettuce with 5 cherry tomatoes

-Chicken Caesar salad made with 2 cups romaine lettuce, 3/4 cup cooked chicken, 2 Tbsp extra parmesan cheese and up to 3 Tbsp Caesar dressing

Dinner

6pm one of the following:

-1 salmon filet pan fried with 1/2 Tbsp olive oil and salt and pepper

served with 1 cup of baby spinach or arugula

Served with a side of roasted vegetables- 5 asparagus spears, 1/4 cup chopped red onion, 1/4 cup bell pepper, 1/4 cup zucchini. Top veggies with 1 Tbsp olive oil, salt, pepper and garlic powder and bake at 415 degrees for 25 minutes tossing half way through. 

-1 burger topped with 2 slices of cheese with mayo and mustard.

 Served with a side salad of 1 1/2 cups baby spinach with 1/4 cup bell pepper, 1/4 cup cucumber, olive oil and vinegar dressing

-Cover chicken breast with dijon mustard and pan fry in 1/2 Tbsp olive oil

Serve with 1 cups broccoli florets tossed in olive oil roasted in the oven at 425 degrees for 15-20 minutes until desired doneness

Nigh time snack (optional):

2 White Claw Hard Seltzers

OR

2 Glasses of Red Wine

OR 

another snack from the list above

Top 3 Lunch Salads - LOW CARB

Back to school? Again? Whether you're going back to school or getting used to what I like to call "life after Summer" these three salads will help you get out of the funk and get excited again. I think it's really important to focus each day on the positive things in life. So why not start with food? When I was in school the only thing I looked forward to (besides leaving school at the end of the day lol) was LUNCH! So why not pack yourself an amazing salad to look forward to?  Here are my and Jasons top 3 lunch salads that I will be making A LOT come Monday because I am starting low carb again! I had my baby in March and now I am ready to jump back in so make sure you stay tuned to my YouTube Channel and this blog for updates, meal plans, recipes, and much more!

*Also subscribe to my YouTube channel through the video above- when I hit 10,000 subscribers I will be doing my first ever give away!* Enjoy!

Ham & Cheese Salad- Serves 1

4 thin slices Black Forest ham

2 thin slices American cheese

5 cherry tomatoes, but in half

1 green onion, sliced thin

2 cups spring mix lettuce

Layer 2 slices of ham and one slice of American cheese. Roll up and slice into pinwheels and repeat with the other 2 slices of ham and slice of American cheese. 

Slice tomatoes in half and thinly slice green onion. 

Top spring mix with ham and cheese pinwheels, halved tomatoes, and green onion. 

*I like to use Ranch dressing on this salad*

A-BLT-E Salad- Serves 1 

3 slices cooked bacon

2 cups romaine lettuce, chopped

1/4 cup chopped tomato

2 hard boiled eggs, sliced

2 Tbsp red onion, sliced or chopped

1/4 of an avocado 

garlic salt

pepper

red pepper (optional)

Chop up the romaine, tomato, avocado, and red onion. Slice the hard boiled eggs. Crumble the bacon.

Season the hard boiled eggs and avocado with a sprinkle of garlic salt and pepper. Optional- sprinkle a little red pepper on the avocado. 

Top the romaine with avocado, bacon, tomato, red onion, and hard boiled eggs. 

*I like to use Bleu Cheese dressing on this salad*

Italian Style Salad with Chicken- Serves 1

1 cup cooked chicken 

1/4 cup chopped pepper (I used orange bell pepper)

1/4 cup chopped tomato

2 Tbsp green olives, halved

2 cups baby romaine lettuce

1/4 cup shredded mozzarella cheese

Parmesan crisps 

garlic powder

dried oregano

Chop, slice, or shred your cooked chicken. Season the chicken with a sprinkle of garlic powder and dried oregano. Choo the tomato, bell pepper, olives, and lettuce. 

Top the lettuce with chicken, tomato, olives, bell pepper, and then sprinkle with mozzarella cheese. Top with parmesan crisps and sprinkle all over with a little more dried oregano. 

* I like to make a simple vinaigrette of red wine vinegar and extra virgin olive oil for this salad dressing*

Low Carb Summer Chicken Bowls

It's here...!! My Summer Chicken Bowl recipe is finally ready to be viewed by the world. I have been making this for J's lunch prep for awhile now and when a meal is husband approved I feel like then you know-- it's ready to be shared. But really, this recipe is super easy and quick. I don't know about you but when I meal prep there are times when I feel like spending hours in the kitchen and really cooking... but then there are other times... those other times I know I have to meal prep but I really don't want to and I do it because I have to... well if you're also like me and wanna get in and out of the kitchen then make this easy chicken bowl and get back out and enjoy this amazing Summer while we still have it! Before we know it its going to be Fall and we are going to be into comfort food weather... and you better stay tuned because I have a ton of comfort food recipes up my sleeve!

Summer Chicken Bowl- Makes 1

1 cup baby spinach

8 mozzarella pearls

1 Tbsp pesto

pinch of red pepper flakes (optional)

1 cup cooked chicken, shredded or diced

2 Tbsp finely grated parmesan cheese

1/4 tsp garlic powder

1/4 tsp dried oregano

1/4 tsp dried basil

8 cherry tomatoes (mine were equivalent to 2.5oz)

You will also need some olive oil and salt and pepper.

To start chop or shred your cooked chicken. In a small bowl combine chicken, parmesan cheese, garlic powder, basil, and oregano. Mix well until the cheese is incorporated with the chicken. Set aside
Next, prep the mozzarella- cut balls into smaller pieces if desired and mix well with pesto and a pinch of red pepper flake, set aside.
Next, cook the tomatoes. You can roast these in the oven or if you are impatient like me you can "roast" the tomatoes in a small sauce pan. Heat your pan over medium high heat with a small drizzle of olive oil. Add in your tomatoes along with a pinch of salt and a pinch of pepper. Shake the pan to cook the tomatoes on all sides until they are as blistered as you like. (see video above for reference)
Then it's time to assemble the bowls. I like to add in my spinach and then pile on the chicken, mozzarella, and tomatoes right on top.
*To enjoy this bowl cold just top with a drizzle of balsamic glaze or make a simple vinaigrette using olive oil and balsamic vinegar.
*If you are going to enjoy it warm then store the mozzarella separately until you are ready to eat. Microwave until warm and add mozzarella on top. Add balsamic glaze or vinaigrette and Enjoy!

Nutritional information for entire recipe (not including any dressing)

340 Calories

34 grams of Protein

4.3 grams of Net Carbs

low carb Root Beer Float

When I first started my blog my plan was to take everyday foods and transform them into a low carb dish that any low-carber could eat and not feel like they were depriving themselves. I have done a lot of that on this blog and also through my YouTube videos and just the other day I was craving yet another high carb, high sugar treat so I set out to recreate it in a way us low-carbers can enjoy. So today I bring you the LOW CARB Root Beer Float!  If you use the right ingredients you can have yourself a sweet treat without any of the guilt. I hope you guys enjoy this one and I also hope you're all having a great Summer!

low carb Root Beer Float - Serves 1
1/4 cup vanilla bean Halo Top ice cream
8 oz Diet A&W Root Beer

Simple as can be- add your ice cream into a glass, top with soda, enjoy with a spoon and a straw!
Enjoy!

Nutritional Info

30 calories

2.5 grams protein

5 net grams carbs

low carb Broccoli Cheddar Chicken

This chicken might be my new favorite. I know, I know I say that a lot - howeverrrrr the ease at which this chicken comes together coupled with how bomb the flavors are really make it an effortless meal. Hence my favoritism of the moment. I know you will like it too and the carb count is so low it's pretty much a no brainer. Did I mention per piece chicken you're looking at ONE GRAM of carbs?!  Heck Yasssss!
I made this for dinner a few night ago and we had leftovers and J said it was the perfect lunch the next day. So not only do you have a flavorful dinner you can also meal prep this chicken for your lunches for the week! Hey, it was husband approved- you can't beat that!

low carb Broccoli Cheddar Chicken- Serves 4
3 slices of cooked bacon, chopped into smaller pieces
1 oz cream cheese, softened
1/4 cup mayonnaise
2 Tbsp grated parmesan cheese
6 Tbsp shredded cheddar cheese, divided
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup broccoli chopped and steamed (see below)
2 chicken breasts, cut in half lengthwise to make 4 pieces (see video)
Olive oil
Salt & Pepper

Preheat your oven to 425 degrees.

Prep your chicken, season with salt and pepper.
Cook the chicken on the stove over medium high heat then remove to a foil lined baking sheet.
While the chicken cooks make the 'topping'.
*(To steam your broccoli- chop it into small pieces and place in a bowl with 1 tbsp of water and microwave for one minute- see video to watch me do this)
In a small bowl combine the cream cheese, mayo, parmesan, garlic powder, onion powder, bacon, and 2 Tbsp cheddar cheese. Season with salt and pepper to taste. Mix well. Then fold in the steamed broccoli.
Divide the mixture between the 4 chicken pieces and spread evenly over the top.
Top each chicken piece with 1 Tbsp of cheddar cheese.
Bake the chicken for 10-15 minutes or until the cheese is melted and the chicken is cooked.
Enjoy!

Nutritional Information Per Serving

298 Calories

26 Grams of Protein

1 Gram of Carbs

low carb Wedge Salad

Every time Jason takes me to a steak house I crave the wedge salad. I love the refreshing crunch along side a nice juicy steak! I recently realized I can recreate that at home... yes, I really I am late to the party on this one. I shared my salad on Instagram and Snap Chat and I got quite a few messages saying to share the recipe. While this is so simple you can make it with your eyes closed, I decided to share my wedge salad with everyone! Serve this as a quick and simple lunch or as a side dish with your favorite grilled dinner.
My favorite way to enjoy this one is with a grilled strip steak and some grilled or roasted asparagus!

low carb Wedge Salad- Serves 1
1/4 head of iceberg lettuce
1/8 cup blue cheese crumbles
1/8 cup shredded red cabbage
4 cherry tomatoes, cut in half or fourths
3 slices of cooked bacon, crumbled up
Salt & pepper
+ your favorite salad dressing

To assemble, put your iceberg on a plate and break it apart a little.
Then add your dressing on top- this will help all the other ingredients to stick to it.
Then layer on the bacon, tomatoes, red cabbage and blue cheese crumbles.
Sprinkle with a little salt and some black pepper.
Enjoy!

Per Salad (without dressing)

204 calories

2.5 grams of carbs

12.7 grams of protein 

lil carb Hoagie Dip

Just in time for the Super Bowl I thought I would share my recipe for what might be the best "dip" you ever had. Bring this to a party and it will be devoured!  I love to serve this with bell pepper chips to keep it low carb but if you're bringing it to a get together I would definitely serve it with some thing sliced baguette. The perfect appetizer and game day food!! I hope you love it like I do! And please have an extra bite for me since I'm 30 weeks pregnant and staying away from lunch meat right now! #jealous!!!

lil carb Hoagie Dip- Serves 10 people as an appetizer

1/4 lb ham lunch meat
1/4 lb turkey lunch meat
1/4 lb pepperoni lunch meat
1/4 lb genoa salami lunch meat
1/8 lb American cheese
1/8 lb provolone cheese
1/2 cup finely chopped red onion
1/4 cup finely chopped pepperoncini peppers
2 1/2 cup iceburg lettuce, chopped
1/2 cup chopped tomato, without the seeds

Sauce:
3/4 cup mayo
1 Tbsp olive oil
1 1/2 Tbsp red wine vinegar
1 tsp died oregano
1 tsp dried basil
1/2 tsp pepper
1/4 tsp red pepper flake (adjust to your taste or leave out)
1/4 tsp garlic powder

Prep the lunch meat and cheeses by cutting into small pieces and making sure to take the time to separate the pieces. (Tip: When you stack and cut lunch meat it can stick together- separate the pieces otherwise they will stick together in the actual dip)

Mix together all of the "sauce" ingredients and set aside.

Combine the cut up meats, cheese, chopped tomato, lettuce, onion, and pepperoncinis in a large bowl.  Mix this with a spatula. Then add in half of the sauce mixture. Mix well. Add in the remaining sauce and mix well again.

Place in the fridge for at least 2 hours before serving for the flavors to merry. Overnight is best.
Serve cold with bell pepper chips. Enjoy!

*This mixture also tastes great on top of a bed of lettuce as a salad or inside of lettuce cups!

lil carb Meatloaf & Roasted Garlic Gravy

I really love meatloaf and I'm totally not afraid to admit it. I have another meatloaf recipe already on my blog for a Bacon Wrapped Meatloaf with Ketchup Topping which is delicious but I also wanted to share a more savory meatloaf recipe with everyone. This recipe is J's favorite. Plus since it has a gravy alongside it goes perfectly with cauliflower mash - get my recipe HERE. If you're looking for another great low carb comfort food dish to add to your rotation definitely try out this one out!

Low Carb Meatloaf & Roasted Garlic Gravy- Serves 4
1 1/3 lb ground beef
1 egg
2 Tbsp heavy cream
1/8 cup panko bread crumbs
1/4 cup fine parmesan cheese
1/2 onion- sautéed in 1 tsp olive oil
1/2 tsp dried thyme
1 tsp dried parsley
Salt & Pepper

Gravy:
1 head garlic
2 cups beef broth
3 Tbsp butter

Preheat your oven to 350 degrees.
In a small pan saute 1/2 of a diced onion in 1 tsp of olive oil over medium high heat until the onion softens and browns a little- about 4 minutes. Set aside to cool.
To prep the garlic head- cut top 1/3 off and discard or use for another recipe. The bigger bottom half add to a small piece of tin foil and top with 1 tsp of olive oil and a pinch of salt and pepper. Wrap the foil around the garlic head to make a pouch (see my video above for further instruction). Set this aside for a minute.
Next, assemble the meatloaf. In a large bowl whisk the egg with the panko, parmesan cheese, dried thyme and dried parsley and a pinch of salt and pepper until well combined.
Then add in the heavy cream and the cooked onion and mix again.
With clean hands add in the ground beef and mix until everything is combined but be sure not to over-mix.
Place the meat mixture on a foil lined baking sheet and form into a loaf shape.
Put the foil wrapped garlic head also on the baking sheet and place in the oven for 45 minutes.

For the gravy:
When the meatloaf timer has 20 minutes left bring the beef broth and butter to a rolling boil on medium high heat. Let this reduce down for 20 minutes whisking every few minutes.


Once the meatloaf is done, remove it from the oven and cover with tin foil for 10 minutes allowing it to rest. Unwrap the roasted garlic and add the cloves into the gravy. Turn the heat down to low and mash the garlic cloves in the gravy with a fork breaking them up. Allow the flavors to merry on low heat while the meatloaf rests for 10 minutes- add salt and pepper if needed.

To serve plate up a slice and add some gravy and ENJOY!

Nutritional Info Per Serving 

(Meatloaf and gravy split into 4 servings)

543 Calories

31.8 Grams Protein

3 Net Grams Carbs