Garlic & Herb Cheesy Eggs with Avocado Toast

Breakfast is a time of the day when I really like to eat something filling and savory. This recipe is just that! It makes the perfect recipe for your brunch or lunch table for entertaining as well! With the garlic and herb flavors from the spreadable cheese paired with the creamy avocado and crunchy toast it is just perfection. This is also a great transitional recipe if you are re-starting a low carb lifestyle and slowly lowering your carbs. You can also customize this recipe with the cheese flavor you use, the toast brand, and how much avocado you prefer. 

Garlic and Herb Cheesy Eggs & Avocado Toast- Serves 1
1 egg
1 tsp heavy cream
1 Tbsp garlic & herb cheese spread, I use Alouette Brand or Boursin Brand
1/2 avocado
1 slice of your favorite toast, I use Daves Killer Bread (thin sliced)
salt
pepper
crushed red pepper flake (optional)
1/2 tbsp butter

Whisk together the egg, heavy cream and a pinch of salt and pepper.
In a small pan melt the butter and scramble the eggs to your liking. Then mix in the cheese spread and allow to warm up. Mix in the cheese with your eggs as it warms up.
Remove from heat.
Smear the avocado on top of your toast and season with salt, pepper, and crushed red pepper.
Top with your egg mixture and ENJOY!

low carb Chicken Cheesesteak Dip

By reading the title of this post you already know what the recipe is but what you might not know is... this is going to be your new go-to dip for pretty much everything in life. This dip is so easy with minimal ingredients that you cant help but make it for every occasion. Need an appetizer for game day? What about a Thanksgiving finger food? Gotta bring something to a party? Having people over for Halloween and need a fun snack? Craving a cheesesteak but don't want to make an actual cheesesteak? Low carbing and missing cheesesteak flavors? I could literally go on and on.... Whatever the occasion, hey, Tuesday night is also an occasion... you need to try this dip!

Recipe adapted from Chef In Trainings Cheesesteak Dip

My version is below:

low carb Chicken Cheesesteak Dip- Serves 6 people as an appetizer
3/4 cup chopped green bell pepper
3/4 cup chopped onion
1 1/2 cups cooked chicken, chopped small
1/2 cup mayonnaise
8 oz cream cheese at room temperature
4 oz provolone cheese, shredded or chopped small
2 Tbsp olive oil

Preheat your oven to 350 degrees.
In a 10 inch cast iron skillet (or oven safe skillet), heat olive oil over medium high heat.
Saute the onions and green bell pepper for 5-7 minutes until the onion are translucent and the peppers have started to brown on the edges.
Then add in the chicken and stir to combine.
Cube up the cream cheese block into about 8-10 pieces and drop that into the skillet. Let it sit for a few seconds to warm up and then stir in carefully.
Then add in the mayo, switch to a spatula and fold everything together.
Turn off the heat.
Then add in the provolone cheese, fold together again and then smooth into a single flat layer.
Pop into the oven for 20-25 minutes until it is golden brown and bubbly.

Be careful because the pan will be very hot.
Let sit for a few minutes before digging in!

Everyone will love this dip- serve these options for dipping!
-toasted baguette
-celery sticks
-bell pepper sticks
-cut a low carb wrap into "chip" shapes and toast at 350 degrees until crispy

ENJOY!

Nutritional Facts

Per Serving:

427 Calories

2 Grams Net Carbs

16 Grams Protein

low carb Pumpkin Spice Coffee

Fall is here! All I see everywhere is Pumpkin Spice- how about you?? Ever want to just indulge already? Because I definitely do! But as I always say, don't break your low carb lifestyle for one coffee. You will regret it! Instead just find a healthy alternative that can fit into your low carb diet.  And that is exactly what I have brought to you today!
Use the exact ingredients I have used and you will have yourself a guilt-free Pumpkin Spice Coffee that is low carb and low calorie compared to it's coffee shop competition.

low carb Pumpkin Spice Coffee- Serves 1
10 oz brewed coffee
2 Tbsp half and half
2 Tbsp International Delight, Sugar Free, Pumpkin Spice Coffee Creamer
1 Packet Truvia
1/16 tsp Pumpkin Pie Spice
Whipped cream for topping
1 cinnamon stick (optional), for stirring

In a mug of your choice (Link to the one in my video HERE), add the Truvia, half and half, and coffee creamer. Then add in the hot coffee and stir.
Then add one thin layer of whipped cream. Sprinkle the pumpkin pie spice onto the whipped cream.
Then add one more thin layer of whipped cream. Pop in the cinnamon stick and Voila! Sip away guilt free and enjoy the Fall day! ENJOY!

low carb Peanut Butter Cookies

We are vastly approaching the holiday season! I MAY be the most excited person in the entire world for the holidays this year but it's not a competition, right?! JK. But seriously the holidays are literally right around the corner so I thought it would be a good time to start with an amazingly easy, quick, and delicious cookie recipe! By the title you know this is going to be a peanut butter cookie but what you may not know is there are really only 3 ingredients. Ya... I said it... 3. I did add 2 more simple ingredients to mine, vanilla extract and some pink Himalayan sea salt but they really are not necessary and if you're a low carb-er like me then you definitely have eggs, PB, and Trivia in your house. So you can literally, probably, make these as soon as you finish reading my long rant. Cue the recipe!!!!


low carb Peanut Butter Cookies- Makes 12 
1 cup peanut butter (use your favorite!)
1/3 cup granulated low carb sweetener (I use Truvia or stevia) 
1 egg
1 tsp vanilla extract
coarse sea salt (optional) I use Pink Himalayan Salt

Preheat your oven to 350 degrees.
Grease a cookie sheet with some non stick cooking spray and set aside.
In a small bowl combine the peanut butter, egg, Truvia, and vanilla extract.
Stir until all the ingredients are combined together, takes about 30 seconds.
Once everything is well combined use a tablespoon measure and roll the batter into balls.
place on the cookie sheet leaving some room between each cookie.
Then using a fork OR a potato masher (see my video above to see how I do it!), make 2 impressions into each cookie flattening it as you go.

Sprinkle each cookie with a tiny pinch of sea salt and bake for 12-13 minutes.
Watch then carefully towards the end to make sure the bottoms don't burn.
Remove them from the oven and let sit on the cookie sheet for 2 1/2 more minutes then move to a cooling rack until they are cooled to room temperature then devour! And of course- ENJOY!

Nutritional Facts Per Cookie:

133 Calories

5.2 Grams of Protein

3.5 Grams Net Carbs

lil carb Egg Cup Trio! Meal Prep & Brunch Approved

This recipe I have for you today is very versatile. I made these for a brunch I hosted at my house for my mom for Mother Day! They also work well as meal prep for a quick make ahead breakfast or snack. And if you're like me you make em and eat em! I have customized 3 flavors today but really use whatever you like and have on hand. I absolutely love meal prepping but if you don't then you will like this recipe because it is super quick and makes a bunch of lil egg cups.

*Pan I used was 24 cups, 2 inches around and 1 inch deep.

lil carb Egg Cup Trio- Makes 24 cups- 8 of each flavor

Eggs:
8 eggs
2 Tbsp half and half
Salt and Pepper to taste

Broccoli Cheddar Egg Cups:
8 tsp finely chopped broccoli (about 3 small florets)
1/2 slice Cheddar Cheese or about 8 tsp of shredded cheddar

Ham and Cheese Egg Cups:
2 thin slices deli ham of your choice, chopped
1/2 Slice American Cheese

Mushroom and Swiss Egg Cups:
8 tsp finely chopped mushroom (about 2 mushrooms)
1/2 slice Swiss Cheese

Assembling:
Preheat the oven to 375 degrees.
To start off whisk your eggs with a pinch of salt and pepper and the half and half.
Set aside.

Spray your pan liberally with cooking spray.

8 Broccoli cups- add in 1 tsp of finely chopped broccoli to each muffin cup.
8 Ham and Cheese cups- add in 1 tsp of finely chopped deli ham to each muffin cup.
8 Mushroom cups- add in 1 tsp of finely chopped mushroom to each cup.

Next, pour the egg mixture into each cup, filling each one almost to the top.
Top each cup with the appropriate cheese.
Bake for 9 minutes.
They will puff up so when you take them out let them sit for a minute or so and then remove them to a serving tray and enjoy right away or let them cool and then pack them up in some tuber ware and store in the fridge. To reheat simply microwave for about 1-2 minutes until they are warmed through.
ENJOY!

Nutritional Info:

1 Brocolli Cheddar Egg Cup:

42 Calories

3.2 Grams Protein

.3 Grams Net Carbs

1 Ham and Cheese Egg Cup:

35 Calories

4 Grams Protein

.2 Grams Net Carbs

1 Mushroom Swiss Egg Cup:

30 Calories

2.5 Grams Protein

.3 Grams Net Carbs

lil carb Irish Coffee

In honor of Saint Patricks Day I am sharing my favorite restaurant dessert drink to order!

This boozy coffee drink is so easy to make at home and it really warms your belly.  If you are enjoying this at night and don't want the added caffeine just brew up some decaf coffee and you will be good to go!  As always- if you like your coffee a certain way with cream versus no cream, no sugar, more sugar- do whatever you enjoy this is exactly how I like to enjoy my Irish coffee but the beauty of cooking and eating and drinking is enjoying everything the way that you like it :)

lil carb Irish Coffee- Serves 1
6-8 oz coffee (decaf or regular)
1/2 - 1 shot of Whiskey - Jameson or Jack Daniels are my favorite (add as much as you prefer)
1-2 packets Truvia (about 1-2 tsp)
Half and Half - optional
whipped cream for topping
ground nutmeg
ground cinnamon

Brew your coffee.
Add the sugar and whiskey to the bottom of your mug.
Pour coffee in.
Stir well.
Add half and half if you are using it.
Stir again.
Top with whipped cream and sprinkle with cinnamon and nutmeg.
Sip and Enjoy!

Per Serving

using 8oz coffee, 1oz Jack Daniels, no half and half, 1tsp Truvia and 4Tbsp whipped cream

120 Calories

0g Protein

2g Net Carbs

lil carb Shamrock Sip

Per Drink:

107 calories

2.5 grams protein

2.5 grams net carbs

Saint Patricks Day is this week! Wow this year has flown by!  In my effort to remain festive for the holiday this year I decided to share a recipe for a spin-off of the Shamrock Shake found at McDonalds.  I know anyone on a low carb diet OR anyone looking for a skinny alternative to this shake will absolutely love this recipe. This lil sip will literally change your life- not your weight! Stay on track with my version and you will satisfy your craving without any of the guilt!

lil carb Shamrock Sip- Serves 1

2 oz half and half
4 oz unsweetened almond milk
1 tsp vanilla extract
1/4 tsp peppermint extract (I used a little less than a full 1/4 tsp)
2 ice cubes
2 drops green food coloring
2 packets of Truvia

In a blender combine all of the ingredients and blend for 20-25 seconds.
Serve in a small glass or mason jar.
Garnish with whipped cream and ENJOY! 

lil carb Holiday Roasted Almonds

Happy Holidays Everyone!  

*Watch me make these Yummy roasted Almonds!

I am posting this recipe today because I thought- everyone kinda has a handle on what they are cooking for Thanksgiving dinner by now- I think-! SO- why not post a recipe that you can make to give as gifts. Either a cute take away from your Thanksgiving festivities or a hostess gift or something you can make and store in your pantry for snacking. These almonds are the perfect thing!  The best part is that they are homemade and everyone loves a good homemade gift- bonus is that it is edible and those are my favorite kind of gifts! lol These almonds will make your house smell amazing and anyone receiving these will love them! Pack them in tuber ware, glass mason jars, or even cute little baggies tied with a ribbon or bow. 

lil carb Holiday Roasted Almonds-
Makes about 140 almonds
1 cup natural/raw almonds
1 egg white
2 tsp pumpkin pie spice
1/2 tsp cinnamon
3 tsp Truvia
1/2 tsp vanilla extract
1/8 tsp salt

Topping:
1/2 tsp cinnamon
1 tsp Truvia

Preheat your oven to 350 degrees.
Separate your egg. Save the yolk for something else.
In a medium bowl, whisk your egg white for 1 minute until frothy.
Add in the pumpkin pie spice, cinnamon, trivia, vanilla and salt. (save the topping ingredients for a little while later)
Whisk together until all combine.
Toss the almonds with the egg white and spice mixture until they are all well coated.
Using a slotted spoon remove almonds from the mixture and place onto a foil lined baking sheet that has been spray with cooking spray.
Any extra egg white mixture can be discarded.
Spread out the almonds onto an even layer and bake for 8 minutes.
After that, remove them from the oven, toss with a spatula and sprinkle with the topping of cinnamon and sugar.
Place back in the oven for 1-2 minutes.
Remove and let them cool completely before packing them up!  ENJOY!

One serving of 14 almonds:

87 calories

3.6g protein

1/2g net carbs

lil carb Pumpkin-Shaped Cheese Ball

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!