Low Carb Diet Favs of the Week! Part 3

Check out the products I'm in to at the moment!  Low carb favorites of mine that fit perfectly into my low carb lifestyle!

1. Margaret Holmes- Canned Tomatoes & Okra

https://www.wegmans.com/products/grocery-food/vegetables/tomatoes/tomatoes-and-okra.html

2. Wegmans Sliced Cheese

https://www.wegmans.com/products/dairy/cheese/snack-cheese/cracker-cuts-extra-sharp-cheddar.html

3. Alouette Spreadable Cheese- Available is many flavors

https://www.wegmans.com/products/dairy/cheese/cheese-spread/cheese-soft-spreadable-garlic-herb.html

lil carb Cauliflower Mash

Per Serving:

292 Calories

4g Protein

5.5 Net Carbs

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.

lil carb Peanut Brittle

Watch me make this seemingly sinful treat!

Per Serving- makes 20:

73 Calories

1.4g Protein

3/4g Net Carbs

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.

lil carb Chicken Thighs and Winter Vegetables

Watch me cook this!!

Per Serving:

492 Calories

26g Protein

16g Net Carbs (from the vegetables)

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!

ENJOY!