low carb French Onion Meatloaf

Comfort food to the max! There's no reason sticking to a lifestyle way of eating should feel hard, depriving or not taste good! I hope I'm proof that living a low carb lifestyle can be delicious and easy. This recipe fits right into what I love- yummy comfort food with minimal ingredients that's easy to prepare and FUN to eat. 

French Onion Meatloaf- serves 4 

1 medium white onion, sliced thin

4 Tbsp of butter, divided 

1 lb ground turkey or ground beef

4 Tablespoons Almond Flour

small sprinkle of dried Thyme

1/2 tsp Onion Powder

3/4 tsp Garlic Powder

1 Large Egg

3oz Gruyere Cheese

Salt & Pepper

Olive Oil 

For the Gravy:

1 head of Garlic

2 cups Stock (chicken or beef depending on which type of meat you're using)

3 Tbsp butter

In a large sauté pan heat 2 Tbsp of butter and a tsp of olive oil over medium/ medium low heat. Add in the sliced onion. Add in a small sprinkle of salt and allow them to cook for about 20-25 minutes until they are soft and cooked down. Set aside. 

Cut the head of garlic about 1/4 from the top. Place it on a piece of tin foil and drizzle on 1/2 tsp olive oil and sprinkle with salt and pepper. Close up the tin foil and roast on the same baking sheet as the meatloaf. Allow to cook for 30 minutes.

For the meatloaf: Preheat your oven to 350 degrees. In a large bowl add in the ground meat, almond flour, onion powder, garlic powder, sprinkle of salt and pepper, and another sprinkle of dried thyme. Then add in the egg and about half of the cooked onions. 

Mix well and form into a loaf on a lined baking sheet. Bake for 40-45 minutes or until a thermometer reads 165 degrees. 

Then top the meatloaf with the rest of the cooked onions and the shredded gruyere. Put back into the oven under the broiler, watching it carefully for the cheese to melt and brown, about 5 minutes. 

Allow to sit for 5 minutes before slicing into it. 

For the gravy:

When the meatloaf timer has 20 minutes left bring the beef broth and butter to a rolling boil on medium high heat. Remove the garlic head from the oven after it has been cooking for 30 minutes and remove the cloves with a knife (see video for how I do it) and add them into the stock.  Let this reduce down for 20 minutes whisking every few minutes breaking up the garlic cloves. 

To serve cut the meatloaf and spoon some gravy over each slice. Enjoy! 

Nutritional Facts 

Per Serving:

417 Calories

31g of Protein

8.6g of Carbs

1.6g of Fiber

7g of Net Carbs

High Protein, Low Carb Chicken Salad Wrap

EASY! Let getting more protein and sticking to your low carb lifestyle be EASY!! But also, delicious! The perfect high protein lunch that is low carb and can be meal prepped ahead! 
Make this your own, wrap it up with lettuce and tomato, bacon, or whatever you feel like eating to satisfy your hunger!

High Protein Chicken Salad- Serves 1

4 oz of cooked chicken, chopped
2-3 Tbsp Mayo
1/4 cup slivered almonds
Sprinkled to taste: onion powder, garlic powder, salt and pepper

Combine all the ingredients in a bowl and adjust seasoning and mayo to your taste. 

For a high protein lunch of 55g of protein put the chicken salad in a Mission Carb Balance Tortilla, add 2 slices of cheese and roll it up! 

LOW CARB Jalapeño Popper Chicken

 The perfect low carb, high protein dinner OR meal prep! Easy to make and absolutely delicious! 

I like to serve this along side some roasted vegetables! Watch the video above to see exactly how I made it.

Jalapeño Popper Chicken- Serves 4 

2 chicken breasts, halved lengthwise

Seasoning for the chicken: salt, pepper, onion powder, and garlic powder

olive oil 

For the Filling:

4 oz whipped cream cheese (plain or chive flavor)

1/2 cup pickled jalapeños 

3 oz shredded cheddar cheese

1 tsp garlic powder

1 tsp onion powder

1 Tbsp of juice from the pickled jalapeño jar

sprinkle of pepper

salt to taste

Cut each chicken breast in half lengthwise and season with salt, pepper, garlic powder, and onion powder. 

Heat up a large skillet over medium high heat and sauce the chicken in olive oil about 6 minutes per side until fully cooked. 

While the chicken is cooking make the filling. Combine all the ingredients and stir until well combined. 

Divide into 4 equal part (1/4 cup each).

Once you chicken is fully cooked transfer to a baking sheet and top each piece of chicken with 1/4 of the filling. Broil for 5-8 minutes watching carefully to not burn the topping. Once it is bubbly and browned you are ready to eat. Enjoy! 

My Favorite Low Carb Smoothie!

There are days when I just need a good smoothie. They satisfy my hunger, fast. Plus I can pack them full of all the yummy stuff and then just sip it down on the go.  I love this smoothie because it keeps me full for a long time. It combines fiber, protein, fat, and greens for a really well balanced smoothie! Here's how I make mine! I suggest everyone calculate the macros based on the exact ingredients you are using to make sure its accurate. Grab your blender and lets go!! Watch the video above where I featured this recipe and 4 more healthy 

breakfast ideas for weight loss!

Low Carb Smoothie- Serves 1

4-5 ice cubes

1 cup spinach

1/4 cup blueberries (frozen if you can!)

2 scoops low carb vanilla protein (mine is 0 net carbs)

1/4 tsp of flax (add more if you're used to flax- if you're not, start slow to not upset your stomach)

1 Tbsp unsweetened almond butter

1 cup unsweetened almond milk

*Optional ingredients I used in the video*

1 scoop MCT Oil Powder, peanut butter flavor

1 scoop Collagen, peanut butter flavor

(both products are from Perfect Keto - click HERE and use the code HART to get 20% off any order!)

Blend up and enjoy!!

The BEST Fish Tacos Ever!

My EASY fish tacos just might be your new go-to weeknight dinner! 

OR make em on Sunday for a relaxing night in with a few LOW CARB MARGARITAS!

EASY Fish Tacos- Serves 4
Fish:
2 lb cod filet 

Cajun spice

olive oil 

Fish Taco Sauce:

1/2 cup sour cream

1/3 cup mayo

the juice of 2 medium limes

1 tsp garlic powder

2 tsp sriracha sauce

Toppings:

shredded cabbage and carrot slaw (I use bagged Cole slaw mix)

Pico de Gallo 

Tortillas:

MY FAVORITE!

First, prep the fish taco sauce. Mix all the ingredients together well and refrigerate for at least one hour before serving. Feel free to add more or less sriracha depending on your preferred level of spice. 

Then, preheat your oven to 400 degrees Fahrenheit.

Line your baking sheet with foil (if using) and spray with nonstick spray.

Pat the fish dry with a paper towel.

Brush a little olive oil onto both sides of the cod. 

Sprinkle generously with cajun seasoning of your choice. 

Bake for 10-12 minutes depending on the thickness of your filets.

Allow the fish to rest for about 2 minutes then flake with a fork.

Warm the tortillas in a warmer or in the microwave. 

(25 seconds should do the trick on a 1000 watt microwave)

Build your tacos with baked cod, pico de Gallo, some shredded cabbage slaw, and top with the fish taco sauce.

ENJOY!