lil carb Margarita

Happy Cinco De Mayo!  Why not celebrate with a homemade Margarita?! I know what you're thinking- you need a high carb, high calorie margarita mix, some tequila and a lime wedge. But you're wrong!
There is an easier way!!... And the clouds part and the sun shines down... ha!
Use my recipe to create a simple and tasty margarita right at home - any time you are craving one.

lil carb Margarita- makes 1 drink
-Rocks Glass
-Shaker

Ice- about 10-12 cubes
1 shot of tequila
juice of 1 lime
1/4 tsp orange extract
1 quick squirt of liquid Stevia (I use Skinny Girl)
seltzer water

margarita salt (optional)
lime slice for garnish and to wet your glass rim

Use the lime garnish to moisten the outer rim of your rocks glass.
Dip in margarita salt. (watch my video to see how I avoid getting salt in the bottom of your glass)
Add 5-6 ice cubes to your glass.
Then add another 5-6 ice cubes to your shaker.
To the shaker add in tequila, lime juice, orange extract, and stevia (or liquid sweetener of your choice).
Shake well.
Pour into your rocks glass and top off with a little seltzer water.
**If you use a bigger glass your drink will be more watered down with seltzer.**
Garnish with a lime and ENJOY!

lil carb Peanut Butter Mug Cake

Watch me make this easy mug cake!

Per Mug:

385 Calories

17g Protein

5.5g net carbs

Lets get right to it. When I'm craving a cake I need to have a cake. I used to just give in to my cravings but I find that doing that can sabotages things.  Things meaning my weight loss goals, the workout I just did, and the fact that I like to think I have some willpower.
So!- I decided to take matters into my own hands and experiment with a low carb cake and boy do I have a winner!  This is a peanut butter version and not only is it a decadent snack or dessert but it packs a powerful protein punch!
I use all natural peanut butter where the only ingredients are peanuts and salt- in my opinion what peanut butter should be! I also use Truvia to sweeten. That is my fav sweetener and the only one I use at the moment. Taylor this recipe to what you like and have- chunky peanut butter and a different sweetener- is totally fine! If you're watching your carbs just check your labels. Oh, and I also added low carb whipped cream too hehe- totally optional. This is spectacular!!! A peanut butter cake you would never guess is also low carb!

Peanut Butter Cake

lil carb Peanut Butter Mug Cake- Serves 1
3 Tbsp peanut butter
1 tsp baking powder
1 Tbsp + 1 tsp Truvia
1 egg
whipped cream for topping (optional)

Mix all ingredients except the whipped cream in a mug.
Mix everything really well to incorporate the egg. I mixed for about 45 seconds.
It should look like batter.
Microwave for 1 minute and 20 seconds.
Allow to cool for about a minute.
Top with whipped cream or a pinch more Truvia and Enjoy!

lil carb Rice-A-Roni

Click the link!

Watch me make this side dish and see how easy it really is!!!

Who doesn't love Rice-A-Roni?! It really is a tasty side dish that goes with a lot of different menus. I saw a commercial the other day and I can't believe I never posted my low carb version!  Here you have my cauliflower 'rice' version so now everyone can enjoy Rice-A-Roni's low carb cousin! You will be licking your plate clean with this side dish because not only does it pack a whole ton of flavor but it is so super simple that you can whip this up any day of the week!    I made my version with some healthy grilled chicken. But the sky is the limit with this one. ENJOY!

lil carb Rice-A-Roni - Serves 2

1/2 head of cauliflower, riced (about 2 cups)**

1 Tbsp extra virgin olive oil

1/4 cup onion, chopped

3 tsp chicken bouillon seasoning (I use the one pictured--->

1/4 tsp Italian seasoning

1/2 tsp dried parsley

1/2 tsp garlic powder

1/4 cup chicken stock

1 Tbsp butter

Pepper

Add the oil into a skillet over medium heat.

Add in the onion and sauté for a few minutes until they soften and the edges brown slightly.

Add in the cauliflower and stir.

Cook for 1 minute to warm up the cauliflower.

Next, add in the bouillon seasoning, Italian seasoning, parsley, garlic powder and a pinch of pepper.

Stir.

Deglaze the pan with the chicken stock and stir until it has all evaporated- a minute or so.

Mix in the butter and you are ready to serve!

**Click here to learn how to rice cauliflower!

lil carb Cilantro Lime "Rice"

This recipe is a wonderful take on a popular and classic rice side dish.  Such a simple recipe and since we are using cauliflower "rice" instead of actual rice the dish comes together in minutes! Yes... MINUTES! This recipe is also a great start for a lot of tasty meals. I am going to use this "rice" as a base for low carb burrito bowls! The possibilities are endless!

The start of this dish is 1/2 a head of cauliflower that has been "riced".
See my previous blog post to see how I did it: How-to "Rice" Cauliflower.

lil carb Cilantro Lime "Rice"- Serves 2-3
1/2 medium head of cauliflower, riced
1/2 onion, roughly chopped
1lime zested
1-2 limes, juiced***
1 tsp cumin
1/4 tsp garlic powder
1/2 cup cilantro, chopped
1/4 cup chicken broth OR vegetable broth
Salt & Pepper
1 tbsp olive oil

Start by adding olive oil to a large skillet over medium heat.
Add in the onion and cook for 2-3 minutes until the onion softens.
Then add the cauliflower rice and stir cooking for another minutes to warm it up.
Add in the cumin and garlic powder and season with salt and pepper.
Stir.
Add in the juice of 2 limes and stir.
Fold in half of the cilantro and half of the lime zest.
Add in the broth and stir until it is evaporated.
Transfer to a bowl and garnish with the remaining cilantro and lime zest.
Enjoy!

***After making this recipe a few times I had to update the lime amounts.  Depending on how juicy your limes are you will need to adjust how many you use. I found that if I got a juicy lime I only needed the zest and juice from one.  Taste as you go and add the juice of the second lime if you need it.

lil carb Salt & Vinegar Kale Chips

When I'm in the mood for it I absolutely love snacking! But I go through my phases- sometimes I feel like I'm always hungry and then other times I feel like food barely crosses my mind. Weird- I know. BUT when I am in the mood for snacking I make sure I whip up some kale chips. Not only are they healthy but they are super simple to make and you can customize the flavors to whatever you like or whatever you have in your pantry. I especially love salt & vinegar kale chips because I always have vinegar in the house, multiple kinds actually and salt & vinegar just happens to be my favorite kind potato chip. This is also great if you have a lot of kale that you need to cook before it goes bad. It's a win- win!

lil carb Salt & Vinegar Kale Chips

4 cups tightly packed kale leaves, torn into smaller pieces

2 tsp red wine vinegar

2 tsp extra virgin olive oil

Salt--- sea salt, table salt, or himalayan sea salt- Whatever you have/prefer

Preheat your oven to 350 degrees.

Add your kale leaves into a large bowl. If the bowl has a lid, great. If not thats ok.

Add the vinegar and olive oil to the kale leaves and either mix well with a spoon or put the lid on the bowl and shake until well mixed.

Using your hands (don't just tip the bowl over), remove the kale from the bowl and add to a foil lined baking sheet that has been sprayed with cooking spray.

Reserve the vinegar and oil left in the bottom of the bowl.

Bake the kale for 10- 15 minutes- watching carefully that they don't burn. Mine usually take 11-12 minute.

While the kale cooks add a pinch or two of salt to the bowl of left over vinegar and oil. If you don't have much left in the bottom of the bowl add in another tsp of vinegar then add in the salt- this is our finishing touch.

Once the kale is finished pour the salt and vinegar finishing touch over the top and "shake" the pan until all the chips are coated. 

ENJOY!