SO.... I can't believe I have been keeping one of my easiest and basic low carb recipes from all you guys! lol This was not done intentionally it really is one of those recipes I could have sworn that I videoed waaaaay at the beginning but then when I checked back I never posted it! No more waiting- here it is- my basic go-to cauliflower mash recipe. This can be used any time you would usually use mashed potatoes! I especially enjoy this side dish because not only does it look exactly like fluffy mashed potatoes (watch my video if you don't believe me!) but it tastes better and it fills me up. Potatoes have always made me feel like my stomach is empty after I eat them. I know, I'm weird- or maybe I'm not- does anyone else feel like this?! My body as a whole just feels better when I am eating low carb which is why this recipe is a go-to! Try it out- I bet you will love it too!
lil carb Cauliflower Mash- Serves 2
1/2 large head of cauliflower OR 1 small head
3 1/2 Tbsp salted butter
1 tsp garlic powder
1 1/2 Tbsp Mayonnaise
Salt and Pepper to taste
Mild dried herb for garnishing, optional (such as parsley or chive)
To start off cut your cauliflower into palm size chunks and then cut those in half.
Using a steam basket and boiling water, steam your cauliflower for 5 minutes.
Place steamed cauliflower directly into a food processor. (You want to work quickly so it stays hot)
Add in the butter and mayo and pulse.
Scrape down the sides and add the garlic powder and a sprinkle of salt and pepper.
Pulse again until it is smooth.
Taste for seasoning and add more salt and pepper as needed.
Spoon into a serving bowl or directly onto your plates and sprinkle lightly with dried parsley or any other mild, dried herb that you like. Enjoy!
*When adding the mayo, garlic powder and butter add a little at a time. You might have more or less cauliflower than me so you may need to adjust your amounts. Watch my video above for further clarification.
It's heeeerrrreeee! Low carb Peanut Brittle for everyone to enjoy! I tested this recipe a few times and I am happy to say it is perfect and you will love it :) Jason even loves this brittle and he is NOT anywhere near a sweets person. But you don't need me to tell you how amazing peanut brittle is. It's perfect for this time of the year too. Everyone is indulging but you can still follow a low carb lifestyle with a few go-to's to ease the urge to snack on high sugar, high starch food and desserts. It's not worth it. You will be happier and feel better if you can find healthier, low-carb-ier choices. That's why I am here! Happy Holidays!!
lil carb Peanut Brittle- breaks into 20 pieces
1 stick unsalted butter
3 Tbsp + 1 tsp Truvia
1 tsp vanilla extract
1 cup peanuts- Unsalted, Dry Roasted is what I used
Coarse salt for sprinkling, about 1/4 tsp
Place a piece of parchment paper in an 8X8 inch baking pan. Spray with cooking spray and set aside.
Over medium low heat in a SMALL saucepan** melt the stick of butter slowly. (Do not raise the heat) This can take 5-8 minutes.
Once the butter has melted add in the Truvia and raise the heat to medium.
Whisk in the Truvia.
Allow mixture to come to a bubble. It will begin bubbling up around the edges and then move towards the center. Once the entire mixture is bubbling turn the heat down to medium low.
Whisk for 8 minutes without stopping.
Around 5 minutes you will notice the mixture will smoke, that is normal.
The color will turn darker around the 6 minute mark.
Once the 8 minutes are up turn off your heat.
Pour in the vanilla (it will bubble a little) whisk in vanilla for 15 seconds until the bubbles stop.
Then pour in the peanuts and mix using a spatula.
Pour the entire mixture into your prepared baking pan. Use a spatula to get the mixture into an even layer. It's OK if its not perfect.
Let this sit on the counter until it comes to room temperature. About 30-45 minutes.
Then refrigerate for at least 4 hours or over night.
Then break into pieces and store in a tuberware in the fridge. ENJOY!
**Saucepan I use is 1.5 quart size and 6 inches around. If you use a different size I cant guarantee the cooking time.
Happy December 1st! Winter is here and so are the low prices for winter vegetables!
Eat in season and your stomach and wallet will thank you :)
This recipe is a GO-TO for me. I love the complex flavors I can get out of a few herbs and of course my BFF - garlic! If you can get your hands on some low carb bread you can soak up this gravy or alternatively you can also slurp it up with a spoon. From experience I know both methods work excellently hehe :)
lil Carb Chicken Thighs and Winter Vegetables-Serves 4
4 bone-in skin-on chicken thighs, trimmed of excess skin
1 tsp dried parsley
1 tsp dried thyme
4 cloves of garlic, minced
1/2 tsp dill seeds
1/4 tsp red pepper flake
salt and pepper
3 Tbsp olive oil
2 Tbsp butter
1 large onion, cut into bite size chunks and separated (Red onion OR White onion- whatever you have)
12 oz brussel sprouts
3 medium size carrots OR 18 baby carrots
1/4 large head of cauliflower, florets cut into bite size pieces
1 cup chicken stock
Preheat the oven to 375 degrees.
Combine the thyme, parsley, dill seed, red pepper flake, garlic and a pinch of salt and pepper in a bowl and mix to incorporate- this will be the filling.
Trim the chicken of excess skin then separate the skin from the meat and create a pocket. Divide the filling into 4 equal amounts and stuff each chicken thigh between the skin and the meat.
Heat a large pan over medium high heat and add in the olive oil.
Place the chicken skin side down and let it cook without moving it to get a crispy skin. After 7 minutes flip over the chicken and cook on the other side for another 7 minutes.
Turn off the heat but keep the pan on the stove- that is where we are going to cook the veggies.
Place the chicken on a foil lined baking sheet and bake in the oven for 25 minutes.
While the chicken is baking, put the pan back on the heat without cleaning it and heat over medium high heat.
Add the butter.
Then add in the onions, mix around for 30 seconds then add in the carrots and stir for 30 seconds then add in the cauliflower and stir for 30 seconds then add in the brussel sprouts and stir well to get the veggies coated in the pan drippings. Cook the veggies for about 7 minutes stirring occasionally.
Then deglaze the pan with the chicken stock- pour it right in, scraping the bottom of the pan to release all of the flavorful bits. Bring the stock and veggies up to a bubble and cook for another 5 minutes to reduce the sauce. Then you are ready to plate! Cover the chicken in the sauce and place over the veggies. I like to serve this on a big platter - it is just SO pretty!
Broccoli roasted in the oven is such a great side dish. Broccoli is very economical right now aka cheap! Which I am all about saving a buck- especially at this time of the year. Mama Bear needs to buy Christmas gifts! haha Oh and did I mention that my Italian roasted broccoli is low carb and delicious!? Make this side dish part of your dinner plate this week. It's already on my menu along side my lil carb Meatloaf!
lil carb Italian Roasted Broccoli- Serves 3
4 cups broccoli, cut into florets
1 1/2 cups sliced mushrooms
2 Tbsp extra virgin olive oil
1 tsp onion powder
1/4 tsp garlic powder
1/4 tsp crushed red pepper flake, optional
1 tsp Italian seasoning
1/2 tsp black pepper
3 Tbsp salted butter
1/4 cup whole milk mozzarella, shredded
2 Tbsp grated parmesan cheese
Preheat your oven to 425 degrees.
On a large sheet pan covered in tin foil and sprayed with cooking spray drop your broccoli.
Drizzle on the olive oil then sprinkle on all the garlic powder, onion powder, red pepper flake, Italian seasoning, and pepper.
Toss well to coat all the broccoli. Spread in a single layer and roast in the oven for 15 minutes (keep an eye to make sure your oven doesn't burn your broccoli).
Then remove pan from the oven and toss butter with the roasted broccoli.
Top the broccoli with the mozzarella and parmesan and bake an additional 5 minutes.
Remove from oven and serve up! ENJOY!
Supreme pizza and I used to be besties. Like, I absolutely love supreme pizza. It's a love affair- don't tell Jason. lol. Living in New Jersey for most of my life and now in Pennsylvania (but only 7 minutes away from the Jersey border) gives me the opportunity to have literally the best pizza in the country (in my opinion) and I have eaten my fair share. Believe me. It's almost embarrassing how much pizza I have eaten in my lifetime. The last few years supreme pizza has been a memory for me. Until I decided that I can take those same flavors and same ingredients and incorporate them into a "bake" and let me tell you- this bake is the bomb! It's one of my favorite dinners. Hands down. The bonus to this dish is it feeds up to 8 people. So you can make this for a crowd ORRRR you can totally save the leftovers and have them for dinner and then lunch and snacks and literally any time you would have a slice of pizza. While journey-ing through this low carb lifestyle that I'm on I've come to realize that you might be craving something high carb but you can find alternatives to satisfy those cravings in a low carb way! That is my whole mission for this blog and my YouTube Channel- which if you haven't checked it out you totally should. The video above is a link to my video of me making this dish so click it, check out my channel and subscribe because I am sticking around to share low carb recipes with everyone to keep you happy, healthy, and on track. Now- go get in the kitchen and make this low carb Supreme Pizza Bake and satisfy your cravings!
lil carb Supreme Pizza Bake- Serves 8
1 Tbsp extra virgin olive oil
2 1/2 lb spaghetti squash, about 4 cups cooked
1 lb ground beef, I used 90/10
1/2-3/4 lb Italian Sausage (whatever your grocery store has as far as amount)
2 tsp garlic powder
2 tsp onion powder
2 tsp Italian seasoning
1 tsp salt
1 tsp pepper
1/4 tsp red pepper flake (optional)
1 cup red onion, chopped
1 cup green bell pepper, chopped roughly
1/2 cup sliced black olives
30 slices of pepperoni
1 cup white mushrooms, sliced
3 cups mozzarella cheese, grated
17oz marinara OR pizza sauce-- plus more for serving (I use Raos brand- VERY low carb!)
Parmesan Cheese for serving
Preheat your oven to 375 degrees.
In a large skillet on high heat add your olive oil.
Then brown the ground beef and sausage until it is cooked through. Drain off all the fat and return the pan back to the stove.
Lower the heat to medium high and sprinkle on all the spices (onion powder, garlic powder, Italian seasoning, salt and pepper). Stir well allowing all the meat to get coated in the spices and toast for about 30 seconds. Then add in 1/2 cup of the marinara sauce. Turn off the heat and stir in the marinara until everything is well coated.
To assemble the "bake" add in about 1/2 a cup of marinara sauce to your large baking dish ( I use 8X10) and spread it out to cover the bottom in a thin layer.
Next take half of your spaghetti squash noodles and spread them out in a thin layer.
Add another half cup of marinara sauce on top of the spaghetti squash and gently mix to get the "noodles" coated.
The next layer is half of the sausage & beef mixture. Spoon that on in an even layer.
Then, just like making a pizza you add your toppings: take half of your chopped red onion and scatter over the top. Then add the mushrooms in a thin layer followed by the green bell pepper. Take 15 slices of pepperoni and scatter them in an even layer on top. Then take half of the black olives and scatter them on top.
Then take half of the cheese and sprinkle a layer right on top.
Then repeat the same layers one more time:
the rest of the spaghetti squash noodles-->1/2 cup sauce-->the rest of the sausage & beef -->remaining red onion-->remaining mushrooms--->remaining bell pepper-->remaining pepperoni--> remaining black olives-->the rest of the cheese!
Bake for 30 minutes then let it sit for 10 minutes to chill out.
Serve along side some extra sauce and ENJOY!
I am posting this recipe today because I thought- everyone kinda has a handle on what they are cooking for Thanksgiving dinner by now- I think-! SO- why not post a recipe that you can make to give as gifts. Either a cute take away from your Thanksgiving festivities or a hostess gift or something you can make and store in your pantry for snacking. These almonds are the perfect thing! The best part is that they are homemade and everyone loves a good homemade gift- bonus is that it is edible and those are my favorite kind of gifts! lol These almonds will make your house smell amazing and anyone receiving these will love them! Pack them in tuber ware, glass mason jars, or even cute little baggies tied with a ribbon or bow.
lil carb Holiday Roasted Almonds- Makes about 140 almonds
1 cup natural/raw almonds
1 egg white
2 tsp pumpkin pie spice
1/2 tsp cinnamon
3 tsp Truvia
1/2 tsp vanilla extract
1/8 tsp salt
Topping:
1/2 tsp cinnamon
1 tsp Truvia
Preheat your oven to 350 degrees.
Separate your egg. Save the yolk for something else.
In a medium bowl, whisk your egg white for 1 minute until frothy.
Add in the pumpkin pie spice, cinnamon, trivia, vanilla and salt. (save the topping ingredients for a little while later)
Whisk together until all combine.
Toss the almonds with the egg white and spice mixture until they are all well coated.
Using a slotted spoon remove almonds from the mixture and place onto a foil lined baking sheet that has been spray with cooking spray.
Any extra egg white mixture can be discarded.
Spread out the almonds onto an even layer and bake for 8 minutes.
After that, remove them from the oven, toss with a spatula and sprinkle with thetopping of cinnamon and sugar.
Place back in the oven for 1-2 minutes.
Remove and let them cool completely before packing them up! ENJOY!
My take on the classic dish we all know and love. Jason and I eat this dinner ALL the time. He loves capers and I love lemon sauces. It really is the best during the week because you want a home cooked meal without any of the fuss and this dinner is exactly that.
Chicken &Asparagus Piccata-Serves 3
2 Chicken Breasts, sliced horizontally to make 4 thin pieces
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt, plus more for seasoning
1/2 tsp pepper, plus more for seasoning
20 Asparagus spears, ends snapped off and cut into fourths
4 Tbsp butter, divided (I use salted butter)
2 Tbsp olive oil
2/3 cup lemon juice- about 4 lemons
1 cup chicken stock
3 oz jar of capers, drained
2 Tbsp fresh chopped parsley for serving
Mix together the onion powder, garlic powder, and salt and pepper.
Sprinkle and rub over the chicken on both sides.
Melt 2 tablespoons of butter and 2 tablespoons of oil in a skillet over medium high heat.
Cook for 3 minutes per side and then transfer the chicken to a plate.
To the hot pan without cleaning it, add in the capers and stir around for 10 seconds.
Add in the lemon juice and chicken stock. Scrap bottom of pan to get the browned pieces up and bring to a bubble- takes about 1 minute. Add the chicken back into the pan and simmer for 5 minutes.
Remove chicken right to the dinner plate you're going to use.
Add in the asparagus to the sauce and simmer another 5 minutes.
Whisk remaining 2 tablespoons of butter into the sauce.
Spoon sauce and asparagus on top of the chicken and top with fresh chopped parsley and ENJOY!
Chicken soup can be magical. It can cure everything from a cold to a heartbreak. Plus it is finally beginnings to feel like Fall outside so I figured that now is a good a time as ever to share with you my go-to low carb chicken soup. It is full of healthy veggies and tasty flavors! Make this for yourself for a delicious dinner OR make it for a friend that's feeling under the weather. I guarantee they will thank you!
lil carb Rustic Chicken Soup- Serves 6
3 cups cooked chicken, roughly chopped ( I used a rotisserie chicken)
1 zucchini, cut into thin half moon slices
1 fennel bulb, cut in half and slices thin
1 cup carrots, chopped
1 cup celery, chopped
1 medium onion, chopped
3 cloves garlic, chopped
1 bay leaf
2 tsp Worcestershire sauce
8 cups chicken stock (low sodium)
1 tsp dried thyme
juice of 1/2 a lemon
1 Tbsp olive oil
Salt & Pepper to taste
Heat a large soup pot on medium high heat and add the oil.
Add in the onions and stir around in the oil.
After one minute add in the zucchini, stir.
Then add in the carrots and celery and stir.
After 1 minute add in the fennel and stir again.
Then add in the garlic and stir again.
Sprinkle the veggies with salt and pepper and stir again.
Add in the dried thyme and Worcestershire sauce. Stir.
Then add in the chicken broth and stir.
Then add in the chicken and bay leaf.
Let the soup come up to a simmer then adjust the heat around medium-medium low so you are at a low simmer for 20 minutes staring carefully every 5 minutes or so.
After 20 minutes taste and season with salt and pepper, remove the bay leaf.
Squeeze in the juice of half of the lemon and serve! ENJOY!
Per Serving- 1 slice of meatloaf and 1 Tbsp of sauce:
3g Net Carbs
22g Protein
226 Calories
Meatloaf... the nostalgic childhood meal that you either love or hate. In my case growing up I always had delicious meatloaf served at my house and I looked forward to those nights! In my low carb journey I have created my own version of a low carb meatloaf that I know everyone will enjoy. It comes out perfectly every time and it can serve quite a few people, double the recipe and serve even more! If you think you don't like meatloaf- try mine. Seriously- it is delicious comfort food. But really, what is bad when it's covered in bacon and ketchup?! Not much! So at least I have that working for me! hehe
lil carb Meatloaf- Serves 6
1 Tbsp extra virgin olive oil
1 Tbsp butter
3 cloves garlic, minced
1 medium onion, chopped
1 lb ground beef, I used 90/10
2 eggs, scrambled lightly with a fork
1/8 cup panko breadcrumbs
1 1/2 tsp dried parsley
1 1/2 tsp salt
1 tsp pepper
2 Tbsp low sugar ketchup
1 tsp Worcestershire sauce
5 Slices of bacon, raw
Preheat oven to 350 degrees.
In a small saucepan melt the butter and olive oil and saute the onion and garlic for about 5 minutes over medium heat until they are soft and a little golden brown along the edges.
Remove from the heat and set aside to cool.
Line a large baking sheet with foil and spray lightly with cooking spray. Set that aside as well.
In a large bowl add in the beef, egg, salt, pepper, parsley, ketchup, Worcestershire, and the cooled onion and garlic (plus whatever butter and oil are left in your pan- add it all).
With clean hands mix until everything is just combined.
Put the meatloaf mixture onto your baking sheet and flatten to get rid of any air bubbles then form into your desired shape (watch my video above for further clarification).
Without overlapping, lay the bacon on top of the surface of the meatloaf. I don't like to tuck the ends under but you can if you would like.
Bake for 50-60 minutes. I baked mine in the video above for 60 minutes but all ovens are different.
Spread a thin layer of the topping- 2 tbsp pf low sugar ketchup- right on top.
Bake for an additional 8-10 minutes until the ketchup is a deep red color and caramelized.
Let sit for 10 minutes to cool then add to your platter, slice up, serve with some of my meatloaf sauce on the side and ENJOY!
If you're looking for a low carb side dish to serve this with look to the bar to the left of this post and click on "Side Dish" for some inspiration!
With Thanksgiving and Christmas quickly approaching I am sharing as many recipes as I can to help you with low-carb-holiday-eating! Let's face it, the holidays are centered around food and when you are on a specific diet- whatever it may be- it can easily put a damper on the holiday festivities. Look no further- I have everyone covered. Fill up your plate with some healthy proteins and lots of veggies and you will be good to go! A staple on my dinner table and holiday table is my lil carb Green Bean side dish. It is SO good- words cannot even describe. The key ingredient here is some champagne vinegar. In your grocery store I bet you have seen flavored vinegars and maybe you have some at home and don't know what to do with them- well, use them with this recipe! The vinegar I use in my recipe is a Pear Champagne Balsamic Vinegar and it is fantastic! If you can't find a flavored vinegar just use plain champagne vinegar. Get excited! It is officially "holidaytime"!!!
lil carb Green Bean Side Dish-Serves 6
1 lb green beans, ends cut off
8-10 garlic cloves, minced
1 Tbsp extra virgin olive oil
3 Tbsp butter
2 Tbsp champagne vinegar
Salt & Pepper to taste
To a large skillet add in the butter, oil, and garlic. Then turn on the skillet to medium heat.
This will perfume the oil and butter.
Once the garlic starts to bubble - about 1-2 minutes- add in the green beans.*
Sprinkle with pepper and salt, stir and cook for about 3 minutes.
The beans will be bright green and the garlic will be golden brown.
Then splash in the vinegar and stir.
Cook for 1 minute.
Then spoon the beans onto a platter and top with the pan sauce and garlic. ENJOY!
*If you do not like crispy green beans then blanch the green beans in boiling water for 2 minutes and then put them in ice water. Then drain the water from them and proceed to the next step. Watch my above video for further explanation.
Check out the video below to see what low carb grocery items I am eating this week! The list is always changing but I want to keep everyone updated on what I eat as I go!
All the links to the products I mention above are in the description box below the video on YouTube!
I have been making this side dish for years now... YEARS! This cauli-mac -as I like to call it- is perfection. It comes out magnificently every time- creamy cheese sauce and fresh cauliflower are a match made in food=heaven. This side is perfect for a busy weeknight dinner but also a great make ahead for your Thanksgiving table! Either way, you need this in your life- it's that good!
lil carb Cauliflower Mac and Cheese- Serves 6
1 medium size head cauliflower, cut into small bite size florets (about 4 cups)
1 cup heavy cream
3 Oz cream cheese
1 Tbsp mustard- use your favorite! (I use Whole Grain Dijon by Grey Poupon)
1 Tbsp mayonnaise
1 1/2 tsp garlic powder
3 Slices American Cheese, white or yellow
1/2 Cup Cheddar Cheese + more for topping
1/4 tsp salt (adjust to your taste)
1/4 tsp pepper
Preheat oven to 375 degrees.
Bring a pot of water to a boil on the stove and either boil the cauliflower for 4 minutes and drain well or steam cauliflower for 4 minutes and make sure to shake excess water off.
OR you can steam the cauliflower in the microwave in a bowl with 2 tablespoons of water for 2 minutes.
Then add to an 8X8 baking pan that been lightly sprayed with cooking spray.
In a saucepan heat heavy cream then stir in the cream cheese until melted.
Add in mayo, mustard, garlic powder and salt and pepper.
Whisk until combined then stir in the american cheese until melted. Then in 2 batches add in the 1/2 cup of cheddar and whisk until it melts. Cook for another minute until the mixture is thick and velvety. Pour cheese mixture over the top of the cauliflower in the baking dish. Mix the florets with the cheese to ensure even coverage. Top with additional cheddar cheese and put into the oven. Cook for 30 minutes or until the sauce is bubbly and the cheese on top is melted and browned. Remove from the oven and let sit for at least 5 minutes to cool and allow the sauce to thicken.
Then.... ENJOY!
Everybody! Get excited! This is my favorite time of the year! Back to back to back holidays! Lets kick this season off strong with a fun video and a tasty snack!
This is the perfect Halloween or Thanksgiving appetizer for your family and friends! Fun and festive and totally EASY! Bring this to a party this season and everyone will be asking you for the recipe and they'll be telling you how cute it is!
Check out the video above because I had a special guest come into the lil Piece of Hart kitchen and teach me how to make this... hehe! Hint: she may or may not have come all the way from Kansas!
lil carb Pumpkin-Shaped Cheese Ball
8 oz softened cream cheese
3/4 cup colby jack pre shredded cheese
3 Tbsp pesto, jarred or homemade (I used my homemade traditional basil pesto- click here for the recipe!)
2 Tbsp dried minced onion
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes (optional)
1 clove of garlic (optional)
1/4 tsp salt
1/4 tsp pepper
1 orange bell pepper
+extra veggies for serving- I like to use celery, baby carrots, red or green bell pepper and a leaf of iceberg to use in the center of the veggie platter underneath the pumpkin ball.
In a food processor add in the cream cheese, colby jack cheese, pesto, minced onion, oregano, salt pepper as well as red pepper and garlic clove if you are using them.
Pulse until well combined. If mixture balls up just break it up with a spatula and pulse again until everything is well combined.
Turn out the cheese mixture onto a large piece of plastic wrap.
Cover in plastic wrap and form mixture into a ball.
Place in the fridge for at least 2 hours to firm up and for the flavors to develop.
When you are ready to serve take 3/4 of your orange pepper and chop it into very small pieces (watch my video above for clarification) and reserve the stem of the pepper any extra large pieces of paper just put them on the veggie platter for dipping.
Roll the chilled cheese ball in the orange pepper pieces pushing the pieces into the cheese.
Put the cheese ball on a leaf of iceberg lettuce in the middle of a veggie platter or large plate. Surround with cut up veggies for dipping and take the orange pepper stem and press it into the top of the cheese ball to resemble the stem of a pumpkin.
Then dig in and Enjoy! *Hint: Double this recipe to make a larger cheese ball OR make 2 cheese balls so when guests dig into the first one you can replace it with a new pumpkin!
I love preparing home cooked comfort food meals during the week that are easy but they still make my belly smile. But sometimes that's not exactly the easiest thing during the workweek. Jason and I both work full time and after driving home and taking care of the chows there isn't too much time for a good home cooked dinner. I'm sure there are tons of people out there just like us. So that is why today I'm sharing this recipe with you. We eat this dinner all the time and since it's all baked in the oven in one casserole it makes prep and clean up super easy. Just because you are busy or on a low carb diet does not mean you should ever deprive yourself from having a yummy dinner which could easily turn into a romantic dinner - just use a nice platter and light a candle! lil carb Lemon Butter Chicken
4 bone in, skin on chicken thighs
1/2 tsp herb de provence (dried spice)
1/8 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp crushed red pepper
1/4 tsp salt
1/4 tsp pepper
4 Tbsp salted butter, softened
1/2 a lemon
1/2 cup chicken stock (you might need a little more)
5 inch sprig of fresh rosemary
Preheat oven to 375 degrees.
Clean up the chicken thighs (see video above for how I clean my chicken) and then set aside.
To your softened butter add in the herb de provence, thyme, garlic powder, onion powder, crushed red pepper, salt and pepper.
Mix the softened butter to distribute all the spices.
Using clean hands smear the butter all over the chicken thighs. Get the butter on top and underneath of the skin then turn over and smear on the bottom of the thigh. You want the whole thigh coated in the butter.
Using an 8 by 8 inch casserole dish place the thighs in a single layer.
Then cover the thighs halfway with chicken stock.
Lift each thigh up with a fork to allow the chicken stock to get underneath.
Add more stock if needed so the thighs are halfway covered with stock.
Stick rosemary spring in between the thighs.
Squeeze the lemon half over the chicken then tuck it in between the thighs along with the rosemary.
Bake in the oven for 1 hour. The chicken skin will be golden brown and cooked all the way through.
Remove chicken, rosemary sprig, and lemon half to a platter and to make the gravy: Skim the clear fat layer off of the top of the gravy from the bottom of your casserole dish and discard. Then with the leftover "good" gravy top all over the chicken. Enjoy!
This recipe is hands down in my top ten. When I'm looking to make a simple and quick side dish that I know Jason will love I always always make this cauli-rice. I recently made a batch of this rice and added it to my lunch prep too! Follow me on Snap Chat to see things like that! ID: lilpieceofhart Also....Something really cool that happened to me the other day - I was in Wegmans grocery store shopping and they have a lil kiosk where people make samples of food and hand them out and I smelled what the woman was making and I'm like "I know that smell" lol and sure enough I was right- it was cauliflower rice! She made it just like me and it made me smile. And to answer your question- OF COURSE I tried it. haha It was amazing. As much as I enjoy cooking I really do enjoy when I can try other peoples food too. I'm just food obsessed. The ush. Ok, ok I'll get on with the recipe. It's literally so good. I used to make it all the time with brown rice and now I use cauliflower rice instead and dare I say it's better?!? Try it!
lil carb Cauliflower Rice with Garlic & Peas- Makes 4 servings
4 cups cauliflower (1/2 a large head), riced
-(Link for how to rice cauliflower)- leave the cauliflower raw after you food process it or grate it.
3 cloves garlic, minced
1/2 tsp onion powder
1/2 tsp garlic powder
1 cup frozen peas
1 1/2 Tbsp vegetable oil
4 Tbsp butter (I use salted butter), divided
1/4 tsp salt
1/4 tsp pepper
Grate up your cauliflower and set aside.
In a large skillet on medium high heat add in 1 tablespoon of butter and the vegetable oil.
Right after you add in the butter and oil add in the garlic. This will help infuse the garlic flavor into the oil and butter and they will all heat up together. Once the garlic just starts to become golden brown add in the cauliflower.
Mix well to coat the cauliflower rice in the butter and oil.
Low the heat to medium and add in salt, pepper, garlic and onion powder.
Mix well.
Make a well in the middle of your pan and add in the peas. Allow to cook for about 30 seconds then mix in with the rice and allow to cook for about 1 minute until they are warmed through.
Then add in remaining 3 tablespoons of butter.
Taste for seasoning- add more spices or salt and pepper to your taste.
Then... ENJOY!
Some of my best recipes are written and created based on my cravings. This is one of them. I was craving a creamy Alfredo sauce with chicken and broccoli and I thought how can I make this happen? I didn't feel like spaghetti squash so I thought- lightbulb- why not roll it up?! Reminiscent of my lil carb Eggplant Rollatini, I decided to wing it and see how it goes. Needless to say- I have made is 3 times since then. And by "then" I mean about 5 days ago.... if that doesn't show you how good this is I don't know what to tell ya. ha. But seriously, I'm making this again for dinner tonight! I am going to my sisters house and I wanted to make this for everyone! Since this dinner is so versatile I'm actually doubling the recipe and stuffing half of the filling into pasta shells and the other half I am rolla-tini-ing. It's great for a make ahead also because I am going to assemble everything at my house and then top it with cheese and bake it at her house! Chicken Alfredo and no (non low carb) guilt!!
lil carb Chicken Alfredo Rollatini - Serves 4 (2 rolls per person) 1 medium sized eggplant
1 cup broccoli florets, cut small
3/4 cup whole milk ricotta cheese
1 cup cooked chicken
1/4 + 1/2 cup mozzarella cheese, shredded
15oz Alfredo sauce, jarred or homemade
1 egg, beaten
1/4 tsp garlic powder
1/2 tsp onion powder
1/4 tsp red pepper flake, optional
1/2 tsp Italian seasoning
1/8 tsp pepper
1/8 tsp salt
4 slices cooked bacon, chopped for garnishing
1 Tbsp fresh chives, chopped for garnishing
Parmesan cheese, grated for garnishing _____________________________________
Preheat your oven to 375 degrees.
Slice your eggplant into 8 slices that are 1/4 inch thick.
Place them on a silpat or foil lined baking sheet that has been sprayed with cooking spray.
Bake them in the oven to release moisture for 8 minutes.
Take out and allow to cool.
While the eggplant is cooling add your broccoli to a microwave safe bowl. Add in 1 Tbsp of water. Microwave for 1 minute 30 seconds to lightly steam the broccoli. Take out and allow to cool slightly.
Next, mix up the filling.
In a medium bowl add in the
ricotta cheese, 1/4 cup mozzarella cheese and mix together.
Add in the garlic powder, onion powder, red pepper, Italian seasoning, salt, and pepper. Mix again.
Add in the chicken and mix.
Add in 1 Tbsp of Alfredo sauce and mix.
Taste for seasoning and add more salt if needed.
Then add in the beaten egg and thoroughly mix until the egg is well combined.
Lastly, fold in the broccoli, gently. Filling=done.
Take a 8/8 baking dish and add 1/3 cup Alfredo sauce into the bottom, spreading in a thin layer.
Next, take a piece of eggplant and add in 1/8th of the filling and spread out over the eggplant but leave a little boarder on one side. Start rolling on the opposite side and loosely roll.
Place seam side down in a baking dish. Repeat until you have 8 rolls. (watch the video above to see how I do it)
Top each roll with 1/4 Tbsp Alfredo sauce.
Sprinkle rolls with remaining 1/2 cup of mozzarella cheese and bake in the oven. 375 for 30 minutes.
If the cheese is not browned at the end of 30 minutes place until the broiler for 1-2 minutes watching closely. Once it is done, remove from the oven and allow to sit for 5 minutes.
Heat up remaining Alfredo sauce in a sauce pan to use for serving.
To serve: ladle some Alfredo onto your plate, top with rollatini and garnish with chopped bacon, chives and parmesan cheese. ENJOY!
I love trying out new products whether it be skin care related, makeup, kitchen utensils and especially food! In my latest Chats With Kat on YouTube I talk about Thin Slim Foods. I absolutely love their plain bread aka white bread. It is the answer to my low carb food prayers. Check out my video above where I tell you WHY I love it and check below for my favorite way to eat it - as a base for my avocado toast. So yummy.. really how can you go wrong with that list of ingredients?!
lil carb Avocado Toast
1 Slice of Thin Slim Bread, Toasted
1/2 a small avocado OR 1/4 of a large one, cut into chunks
1/2 Tbsp mayonaise
1/2 Tbsp Choloula sauce
1/8 tsp onion powder
1/8 tsp pepper
1/8 tsp salt
To assemble toast up the bread to how crispy you like it.
Then top with mayo and sprinkle with onion powder.
Arrange the avocado chunks on top in a single layer and sprinkle with salt and pepper to your liking. (My preferred measurements are above)
Then pour on some Choloula sauce and dig in! Enjoy!!!
I'm so excited to share this pumpkin recipe with everyone! I love pumpkin pie, it is one of my favorite pies to make and eat around this time of the year however it is always good to have a low carb alternative that you can enjoy without feeling the slightest bit guilty. This mousse cooks up quickly in the microwave and when topped with a little whipped cream I actually feel like i'm eating pumpkin pie- minus the crust of course. But honestly I don't even miss it! Comes together quickly, cooks in under a minute and a half and it tastes amazing- ?! Yes please! Try this recipe out and click above for a how-to video on me making it!
*3.5 net carbs before adding whipped cream*
lil carb Pumpkin Pie Mousse- Makes 1 mug
3 Tbsp almond flour
1 Tbsp Truvia
1 tsp pumpkin pie spice
1/4 tsp baking powder
3 Tbsp canned 100% pumpkin (not pumpkin pie filling)
1 Tbsp vegetable oil
2 Tbsp half and half
Whipped Cream for topping
In a normal sized mug add in the almond flour, Truvia, pumpkin pie spice and baking powder.
Mix well with a fork until it is all combined.
Then add in the vegetable oil and half and half and mix again.
Last, add in the pumpkin and mix well making sure to thoroughly mix the bottom of the mug where the flour might get stuck.
Level out the top of the mixture and microwave for 1 minute and 20 seconds.
Let stand for 3 minutes until it cools slightly.
Serve warm, topped with whipped cream and a pinch more pumpkin pie spice OR pop it in the fridge after microwaving and enjoy it chilled with whipped cream!
*This is a mousse not a mug cake so it will not be cake like but more resembling pumpkin pie filling* ENJOY!
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!
Anyone who knows me knows that I am by no means a "sweets" person howeverrrrr... when I want cake I need it, like- yesterday. ha which works out perfectly when I have a couple quick go-to mug cake recipes! This recipe is definitely amazing not only because it is low carb but because when you taste it you would never know. The pop of lemon is perfection. The texture is a dream. You need to make this - especially if you are a sweets person! This will curb your craving all while keeping you on track with low carb living.
lil carb Poppyseed Mug Cake-Makes 1
1 lemon, zested and juiced
3 Tbsp coconut flour
1 Tbsp Truvia
1/4 tsp baking powder
Pinch of salt, (1/16 tsp)
1/2 tsp poppy seeds
2 Tbsp vegetable oil
2 Tbsp water
1 egg
To a normal size mug (you don't need the extra large one for this recipe) add in the coconut flour, Truvia, baking powder, salt, and poppy seeds.
Mix with a fork.
Next, add in the lemon zest and juice.
Mix again.
Then add in the water and vegetable oil.
Mix again.
Add in the egg and using a fork mix until all the egg is incorporated. Mix for 45-60 seconds.
Microwave for 3 minutes* and then let the mug cake sit for 5 minutes to cool down.
Then.... ENJOY!
*Microwave times will vary- this is how long it takes in my microwave.
