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!
