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.
If anyone follows me on social media (I'll include my links below hehe) then you know Jason grew a fig tree from a 5 inch stem from his moms fig tree and now 4 years later the thing is massive and we finally have figs! So far this year J has picked 170+ and I have been trying to come up with different ways to eat these lil jewels but we must admit we can't eat them fast enough and have made little jam jars for people and are also just giving them away! Here is a recipe that I came up with as a snack to use up whole figs. This recipe is great for entertaining because you can prepare them ahead of time and they taste great at any temperature. Hot right off the grill pan, at room temp, or cold from being in the fridge. You can't lose! My favorite kind of recipe lol
lil carb Prosciutto Wrapped Figs- makes 6
6 whole, fresh figs
3 thin slices prosciutto, cut in half long ways and trimmed of fat
3-5 walnuts broken in half
1/8 cup gorgonzola cheese, crumbled
Extra Virgin Olive oil for brushing
Balsamic glaze for drizzling Tools:
6 toothpicks
Grill Pan
Nonstick cooking spray
Preheat a grill pan to medium high heat and spray with a little non stock cooking spray.
Clean figs then cut off the tip of the fig where it was attached to the tree.
Stand the fig up with the part you just cut on the top and cut about 80% of the way down the fig (watch my video above for exactly how I do it).
When stuffing the fig- do not overstuff... resist the urge! lol
Stuff with 1/2 walnut and about 1/2 tsp of gorgonzola cheese.
Squeeze the fig very gently and wrap a piece of the prosciutto that you cut in half around the fig, overlapping if you need to.
Secure with a toothpick through the center, avoiding the nut piece.
Brush with a little olive oil and put top side down onto the grill pan. "Top" meaning where the filling is showing.
Grill for 1 1/2 minutes then flip over and grill for another 1 1/2 minutes.
Remove to a platter and drizzle with balsamic glaze.
Eat warm, at room temperature or cold from the fridge! ENJOY!
Basil and summer pretty much go hand in hand and since I grow my own you guys know I have a TON right now. This classic platter is just so timeless and delicious but with the lil spin I put on it you will enjoy it like its a new dish! Adding buttery pine nuts gives the platter a welcoming crunch and fresh chopped chives give a subtle onion-y flavor that I always crave in any salad. I love enjoying these last few weeks of Summer where my herbs are plentiful and tomatoes taste like heaven! Pretty soon well be drinking pumpkin everything and wearing scarves lol! lil carb Tomato Basil Platter- Serves 4-6
3 tomatoes, sliced
3 Tbsp fresh chopped chives
1- 8oz ball of fresh mozzarella, sliced
About 1 cup of basil leaves
1/4 cup pine nuts, toasted
2 Tbsp Olive Oil
Balsamic Vinegar or Glaze, about 3 Tbsp (use as much or as little as you prefer)
Salt and pepper
On a oval or round platter layer the tomato and whole basil leaves around the platter. Slice the mozzarella then cut it in halves or quarters and pile in the center of your platter.
Sprinkle with salt and pepper.
Drizzle with olive oil and top with chopped chives and toasted pine nuts. --At this point you can prepare this platter ahead of time and cover it in plastic wrap and refrigerate it until you are ready to serve.
Right before serving drizzle with balsamic glaze or balsamic vinegar. Enjoy!
So I bought a lot of popsicle molds... like A LOT of popsicle molds.... lol And all I have been doing is playing around- and totally having fun in the process - and making up new low carb popsicles using in season ingredients. This recipe is so wonderfully refreshing and with a couple of slivered almonds it takes this to a new popsicle level!
lil carb Strawberry Almond Popsicles- Makes 4 popsicles (2.5 oz each)
2 cups fresh strawberries, cut into quarters
1/4 cup cold water
1/2 lemon, juiced
1 tsp Almond Extract
2 tsp granulated Truvia, or your favorite sweetener
2 Tbsp slivered almonds (optional)
To a blender add in the strawberries, cold water, lemon juice, almond extract and Truvia.
Blend for about 30 seconds until everything is well combined.
Add 1/2 Tbsp of slivered almonds to each popsicle mold- if using- but you totally should because it's SO good! Then pour mixture into popsicle molds and refrigerate for a minimum of 4 hours.
When you are ready to eat add warm/hot water to a cup that will fit your mold and let popsicle sit for 5-10 seconds then it will release easily from the mold. Enjoy!
With this heat wave we've been experiencing in the northeast I have been trying to cool off any way I can. The good part about that for anyone reading this is that I have had popsicles on the brain and I have created a fabulous sweet treat all while staying on track and low carb. I hesitate to create too many recipes including chocolate because it is very hard to keep them low carb while also using some form of chocolate. This recipe is right around 8 net carbs per popsicle- for desserts I don't like to go above 10 net carbs. Since Jell-O is kind enough to offer sugar free, chocolate fudge pudding I thought hmmm I could totally use this as a base for my popsicle. I am not doing an ad for Jell-O either- but I wouldn't be opposed *wink* so this recipe just comes from my love of all things chocolate and coconut and I hope you try this recipe and stay cool this summaaaaa :) lil carb Coconut Fudgesicle- Makes 4 popsicles (**see my note below)
1 3.9 oz box of Sugar Free Jell-O Pudding, Chocolate Fudge flavor
1 tsp vanilla extract
1 cup lite coconut milk
1 cup half and half
4 Tbsp sweetened coconut flakes
-4 popsicle mold-
In a medium size bowl combine half and half, coconut milk, vanilla, and pudding package.
Whisk for 2 minutes until thickens.
Pour into 4 popsicle molds 3/4 of the way full.
Add1 tablespoon of coconut to each popsicle and using a long straw mix the coconut into the pudding. Fill the molds the rest of the way.
Add in the popsicle stick to your mold and put in your freezer for a minimum of 4 hours.
When you're in the mood for a sweet low carb treat they are waiting for you in your freezer! Enjoy! **I had about one more popsicle of pudding mixture left over after I filled my 4 molds- your molds might be slightly bigger so you may not have any left over.
You can add this into another popsicle mold or you can mix in 1 more tablespoon of coconut flakes and then refrigerate it and enjoy it as a low carb pudding option!
First off I love anything pickled. Like, put a shoe in some vinegar and I'm good to go. JK but seriously pickling is such an easy way to fancy-up a dish or to impress guests or to just make your meal that much tastier. My pickled red onions can go on so many things too- salads, burgers, eggs! Literally the sky's the limit and the world is yours! Let's do it!
lil carb Pickled Red Onions
1 Mason Jar
1 medium red onion, cut in half and thinly sliced
1/2 cup apple cider vinegar
2 Tbsp white vinegar OR red wine vinegar
1 1/4 cup water
3 tsp Truvia, or your favorite granulated sweetener- just check the carbs
2 tsp salt
1/2 tsp mustard seeds
1/2 tsp dill seeds
1/8 tsp red pepper flakes, optional
2 cloves of garlic, cut in half
In a small sauce pan over medium heat add the water and Truvia. Whisk together just until all the trivia is mixed in. Turn off the heat and set aside.
Then, prep your onion by chopping it in half and thinly slicing it- the thinner the better.
Add the onions to your mason jar along with the garlic cloves.
Then add in the mustard seed, dill seed, and red pepper flake if using.
Pour in the white vinegar, apple cider vinegar, and water/truvia mixture.
Pop the lid on and give the jar a good shake and refrigerate for at least 1 hour before serving but the longer it sits the better they will get. 24 hours is optimal. ENJOY!
I love this salad using my pickled red onions! Romain lettuce, pulled chicken, cherry tomatoes, pickled onions, and a drizzle of vinaigrette!
I am all for quick, healthy, simple meals using fresh ingredients. And actually- that's the driving force for all of my recipes. This meat sauce, bolognese, whatevs you want to call it fits perfectly in my blog. This meal comes together really quickly but tastes like you were simmering it on the stove for hours. The key is finding a good quality jarred sauce that you love that is low carb OR making your own low carb sauce. A lot of sauces in stores now are locally made with fresh ingredients so if you don't have the time just pick up a jar of sauce! Busy weeknights should not mean unhealthy, un-tasty food. I served this sauce over spaghetti squash noodles but you can take this simple recipe and serve it over some zoodles or even pasta! lil carb Meat Sauce- Serves 3
1 lb Ground Beef- I use 90/10
1 Tbsp olive oil
1 medium onion, chopped
2-3 cloves of garlic, minced
24 oz of prepared tomato sauce, jarred or homemade
1/2 tsp Italian seasoning
Salt & Pepper, to taste
4 fresh basil leaves, torn
Heat a large skillet with high sides over medium high heat with 1 Tbsp of olive oil.
Brown the meat for about 2 minutes, drain excess fat if needed.
Continue to brown and add in onion and garlic and stir well.
Keep cooking until the meat is fully cooked- about another 2-3 minutes.
Sprinkle with Italian seasoning.
Mix well.
Add in the tomato sauce.
Stir and lower heat to medium heat.
Allow sauce to begin to gently bubble up and warm through but not boil or bubble too much- turn your heat down if that happens.
Taste for salt and pepper.
Right before serving stir in fresh basil leaves.
Low carb sandwiches are right up my alley. This melt came to me one day while I was making tuna salad and I just ran with it. It is surprisingly simple but really satisfied my craving for a tuna melt! Plus - its only under the broiler for a short amount of time- just enough to melt the cheese so it's ready in no time! Perfect for hungry people like me who get hungry and want food in less than a minute. Yup- this works for me hehe
lil carb Tuna Melt- Serves 1
1/2 cup lil carb Tuna Salad, or fix tuna salad however you like
2 slices of tomato
2 slices of cheese, I use American
salt & pepper
2 iceberg lettuce cups, check out the how-to video above for how I make them
Preheat the broiler to high.
Cut the iceberg head so you make a cup shape. Discard the outer leaves and use the inner, crunchier leaves to make 2 lettuce cups. (Watch the how-to video above to see how I do this)
Put about 1/4 cup of tuna salad in each lettuce cup. Top each one with a slice of tomato and a little sprinkle of salt and pepper and lastly top with a slice of cheese.
On a foil lined baking sheet pop each lettuce cup under the broiler for 1-2 minutes just until the cheese melts- any longer will wilt the lettuce.
