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 andENJOY!
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!
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!
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--->
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.
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.
Watch me cook this whole dinner in the video above!
I absolutely love greek style flavors and seasonings. Lemon, oregano, feta, olives... divine! This dinner is a great merging of those flavors and it is so simple! Perfect for a weeknight dinner that not only comes together really quickly but is also super refreshing. What better than a light and refreshing dinner that makes you feel good after eating it? no one knows. ha!
Marinade:
-For 2 chicken breasts-
1/3 cup extra virgin olive oil
1 lemon rind and juice- (remove the rind with a vegetable peeler)
1 tsp dried oregano
1 tbsp fresh chopped garlic
1/4 tsp pepper
1/4 tsp salt
Whisk marinade ingredients together.
Put in a resealable plastic bag, add in chicken breasts, and refrigerate for at least 2 hours.
Greek Salad Topping:
1 cup cherry tomatoes, halved
1/2 cup kalamata olives, halved
3 Tbsp red onion, diced
1/4 cup cucumber, diced
1/2 a lemon, zest and juice
1 tsp oregano
1/4 tsp garlic powder
Salt & Pepper
1/2 tsp red wine vinegar
1/2 Tbsp extra virgin olive oil
1/3 cup feta cheese, crumbled
While the chicken marinates assemble the topping by adding all the veggies and olives to a bowl.
Then zest half a lemon and then add in the juice.
Add in the oregano and garlic powder along with a pinch of salt and a pinch of pepper.
Mix to incorporate.
Next, add the olive oil and red wine vinegar.
Mix again.
Cover with plastic wrap and refrigerate while the chicken marinates.
Right before serving add in the feta cheese and give one good last mix.
Taste for seasoning and add more salt or pepper if needed.
After the chicken has marinaded remove it from the marinade and discard the leftover marinade.
Now you can cook the chicken any way you like. On the grill, in a skillet or bake it on a baking sheet.
What ever you prefer. Jason put ours on the grill!
Right before the chicken is done cooking you will want to quickly cook the kale. (The base of the platter)
Kale
2 Tbsp olive oil
4 tightly packed cups of kale leaves
1/4 tsp red pepper flake, (optional)
1/2 tsp garlic powder
Salt & Pepper
Heat olive oil over medium heat in a large skillet.
Add in the kale and stir- it should sizzle as soon as you add it to the pan.
Sprinkle with a pinch of salt, a pinch of pepper, the garlic powder and (if using) the red pepper flake.
Stir for another 2 minutes then turn off the heat. I don't like my kale super wilted hence the short cooking time- but cook to your liking.
Assembling the Platter:
Place the kale on a large platter.
Cut the chicken into strips and lay on top of the kale.
Top chicken with the greek salad topping.
Spoon some of the mixture from the platter onto your plate and enjoy!!
This will feed 2-3 people depending on how hungry you are!
This platter fed Jason and I with a scant 1 cup left to take for lunch tomorrow.
YouTube video coming very soon so check back so I can show you just how easy this dinner is to make!
Subscribe to my blog by clicking to join in the upper right corner!
***Now that you have all these yummy Greek Flavored ingredients why not make my lil carb Greek Frittata for breakfast!!
Taking a pic of cheese sauce covered veggies is not as
easy as it looks. You're going to have to trust me
that this cheese sauce is bangin'- the bbq chicken in the
background is trying to photobomb but the
cheese covered cauliflower just steals the whole show.
I think one of the reasons a low carb diet suits me so well is because I can eat cheese. Cheese is such a wonderful thing. I use cheese in a lot of my dishes and while you can certainly leave it out, why would you want to? If you are not a cheese person you should proceed to the exit because this recipe is full of cheesy goodness. I have used this as my go-to cheese sauce for awhile now and almost forgot to post the recipe. With this base you can also add in different kinds of cream cheese and shredded cheeses to create a custom sauce tailored to whatever flavors you are going for! Even for a non low carb diet this sauce is so good! I have listed at the bottom some of the ways you can enjoy this sauce but by customizing your favorite cheeses the possibilities are endless! lil carb Cheese Sauce-Serves 2-3
1/3 cup heavy cream
1/3 cup half & half
3 Tbsp cream cheese, I use chive and onion flavor
1 tsp garlic powder
1 tsp dijon mustard
3 Tbsp parmesan cheese
1/2 cup cheddar cheese, I used sharp yellow cheddar
Salt & Pepper
Heat heavy cream and half & half in a small pot over medium heat.
Add in the cream cheese and whisk until combined and cream cheese has melted.
Add in dijon and garlic powder, whisk.
Allow mixture to start to bubble up and thicken for a few minutes.
Add in the cheeses and whisk until combined.
Taste and season with salt and pepper.
-In my pic above I char grilled cauliflower and topped it with this cheese sauce and it was divine! It goes perfectly with the smokey, grilled veggies.
-You could also top nachos with this cheese sauce!
-Drizzle over oven roasted broccoli!
-Grill or roast some veggies and use this as a warm cheese dip!
-Use this sauce in a fondue pot!
I am slightly freaking out at the moment.
Why?!
Because today is the day I have been waiting for, for quite some time....
I now have my very own YouTube channel!
I am cooking my favorite recipes and now I am able to interact and show you exactly how much I enjoy my low carb lifestyle!
Come and join me on this crazy journey we call life!
You can find me by going to youtube.com and searching my channel- Lil Piece of Hart at www.Youtube.com
If you are a low carb-er looking for a quick and tasty treat you need to try my sorbet recipes!
These sherberts are perfect to keep in the freezer to pull out once your sweet tooth kicks in.
Plus- as if it could get any better- you can use this recipe in a number of ways! See below for all my ideas!
lil carb Cherry Lime Sherbert
1 packet Sugar Free Cherry Jell-O
3/4 cup warm water
3/4 cup lime flavored seltzer water
2 Tbsp heavy cream
1 tsp lime zest, plus some for garnish
Juice of 1/2 a lime
1 1/2 cups ice cubes- about 12-13 ice cubes
Warm up water in the microwave on high for 45 seconds.
Add the Jell-O packet and stir until the Jell-O dissolves.
Next add in the seltzer water and the heavy cream and stir.
Then add in the juice * and zest of the lime. *At this point you can add in the zest and the blender will blend it into tiny pieces. OR you can fold in the zest after you blend for large pieces of zest throughout the sorbet.
In a Nutribullet or blender add in the ice and the Jell-O mixture.
Blend for 20 seconds.
Transfer to a tuberware container and freeze for several hours or overnight.
When you are ready to eat, let it sit at room temperature for 25 minutes and it should scoop out very nicely. YUMMM! ENJOY!
Other ways you can enjoy this recipe: -Put a scoop in a fluted glass and top with Champagne or Prosecco! -For a non alcoholic version top off the flute with seltzer water! -Serve as it is in a cute tiered bowl and top with lime zest and even some whipped cream! -Put a few scoops in a blender with a shot or two of your favorite vodka or gin and blend it up! If it's too thick add in some seltzer to top it off! -Pour the mixture into popsicle trays and make homemade low carb popsicles!
Some say that lemon sherbert is the perfect palate cleanser and I totally agree! I also think it makes for a really light and refreshing dessert or a posh, flavorful cocktail or mock-tail mixer! While on the low carb journey you do not need to deprive yourself of dessert or something sweet!
With my low carb lemon basil sherbert you will be day dreaming of running through a field of basil as the sun warms your face. Yes. It is that good! I closed my eyes and immediately was in my happy place. Fresh basil leaves combined with the tart citrus of lemon will transport you as well!
See below for all of the wonderful ways you can use this sorbet!
lil carb Lemon Basil Sherbert
1 packet Sugar Free Lemon Jell-O
3/4 cup warm water
3/4 cup lime seltzer water
Zest and juice of 1/2 a lemon
2 Tbsp heavy cream
6 basil leaves, chopped
1 1/2 cup ice cubes- about 13 cubes
Whole basil leaf for garnish
Warm up water in the microwave on high for 45 seconds.
Add the Jell-O packet and stir until the Jell-O dissolves.
Next add in the seltzer water and the heavy cream and stir.
Then add in the lemon juice and zest. *At this point you can add in the basil and the blender will blend it into tiny pieces. OR you can add the chopped basil after you blend for large pieces of basil throughout the sorbet. (see below)
In a Nutribullet or blender add in the ice and the Jell-O mixture.
Blend for 20 seconds.
Transfer to a tuberware container and freeze for several hours or overnight.
When you are ready to eat, let it sit at room temperature for 25 minutes and it should scoop out very nicely. Mmmm ENJOY! Other ways you can enjoy this recipe: -Put a scoop in a fluted glass and top with Champagne or Prosecco! -For a non alcoholic version top off the flute with lime seltzer water! -Serve as it is in a cute tiered bowl and top with whipped cream and a basil leaf. -Put a few scoops in a blender with a shot or two of your favorite vodka or gin and blend it up! If it's too thick add in some seltzer to top it off! -Pour the mixture into popsicle trays and make homemade low carb popsicles!
My sister recently had her second baby! Congratulations Lizzy and Zach! After they had the lil booboo I decided to shower them with what I know best- Food. Ha! When I am cooking a whole meal for other people the low carb lifestyle goes out the window. I wanted to make them a big tray of comfort food. Since I wasn't going to eat it I decided to make them stuffed shells. The perfect dinner you can make ahead and keep in the fridge or freezer until you're ready to bake it. I was trying to decide on whether to make the shells cheese or add meat sauce. Then I thought- why do I have to choose one or the other?! Then the best ever filling was born by combining meat and cheese together! After my sister raved about this dish I was on a mission to make this low carb.. so- my lil carb Eggplant Rollatini was born! Lets celebrate all the wonderful births with the full recipe!!
lil carb Eggplant Rollatini- Makes 8 rolls
1/2 a medium sized eggplant- sliced 1/4 inch thick
1/2 lb ground Italian sausage- mild or hot
1 cup ricotta cheese
1/8 cup parmesan cheese
1 cup mozzarella , divided
1 egg
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
16-24 oz of marinara sauce- jarred or homemade
Chopped fresh parsley for garnish
Preheat the oven to 375 degrees.
Slice the eggplant, discard the first slice since it is all skin on one side. I used a mandolin to make sure mine were all the same thickness.
Place them on a baking sheet either foiled lined and sprayed with non stick cooking spray OR use my fav kitchen tool- a silpat. If you want to buy one go HERE! (No endorsement thats just the one I own!)
Bake the eggplant slices in the oven for 10 minutes. This will remove some of the moisture from the eggplant so we don't have a watery final dish and it makes the eggplant more pliable- easier to work with and roll.
While the eggplant bake, start on the filling. Saute the sausage until cooked- drain if necessary. Set aside and let cool. In a medium bowl combine ricotta, egg, salt, pepper, italian seasoning, onion powder, garlic powder 1/2 cup mozzarella, 1/8 cup parmesan cheese. Mix the mixture until everything is combined. Then add in your cooked sausage and mix again.
Take the filling mixture and divide it in your bowl so it makes 8 even piles. I like to smooth out the mixture then score it with my spoon so each eggplant gets even amounts of filling.
Take an eggplant slice and spread 1/8 the mixture on each one. Spread it over the eggplant leaving about 1 inch at the end with no filing. Starting at the other end roll them up. **In a 8X8 baking dish pour in about 1 cup of marinara sauce ( I used fradiavolo for added spice!)
Place each eggplant roll seam side down until you have 2 rows of 4.
Top with the other 1/2 cup of mozzarella - lets be honest top with however much cheese you please!
I also like to spoon a little extra sauce on top before I add the cheese.
Then bake in a 375 degree oven for 25 minutes.
Then broil for 2 minutes to bubble up the cheese.
Let sit for 5 minutes and then serve it up with some chopped fresh parsley! Enjoy!!
**You can also cook shell pasta to al dente and pipe this mixture right in then follow the recipe above!
***Complete this lil carb meal with a side salad! Thats what Jason and I did!
lil carb Margarita- makes 1 drink
