Appetizers · Breakfast · Dinner · Low Carb Dish · Low Carb treats · Side Dishes

Low Carb Biscuits

You’ll need:

1 1/2 cups Almond Flour

1/4 tsp salt (Small pinch)

1 tbsp baking powder

2 eggs

1/3 cup sour cream

4 tbsp melted butter

1/3 cup your choice shredded cheese ( I use either cheddar or mix)

1/2 ts garlic salt

1 tsp parsley

Mix dry ingredients together. Then add wet ingredients and mix well. take muffin tin spray with cooking spray, then drop dough into each slot only filling about 1/2 full. Bake in oven @400 degrees for 10-12 minutes or until top in golden brown. You can store these in a zip lock bag in the fridge for up to a week.

Dinner · Low Carb Dish · Lunch · Soups

Cheesy broccoli cheddar

You’ll need:

1 pack broccoli heads (4 cups uncooked heads)

4 cups sharp cheddar shredded (2 lbs)

2 cups heavy cream (for low car) or…

2 cups half & half (for lower cal)

2 cups chicken stock

1/2 yellow onion diced (1/2 cup)

2 cups shredded carrots

(If you want to thicken you’ll need 4 tbsp flour) do not add if your doing low carb.

Salt and pepper to taste

2 tbsp butter

In pot add butter and sauté chopped onion. (If you want a thicker soup add flour at this point, mix into butter to make rue. Then add chicken stock, broccoli and carrots, bring to a rapid boil for 5 minutes. Then add in cream and continue to boil but on a low boil for another 5-7 minutes. (You want to add cream after stock because if you bring to, to high of a boil it can cause it to break resulting in small clumps and making it a grainy texture.)

Then add in cheese last 3 1/2 cups save 1/2 cup for topping when serving! Stir until melted. That’s it. Put into bowl top with more cheese and enjoy!! Quick soup the kids will love!! 😋

Appetizers · Breakfast · Dinner · Dressings & Marinades · Low Carb Dish · Lunch · Salads & Blossom Bowls

Sheet Pan Eggs Benedict

You’ll need:

Bread (I used sour dough bread today) 5 slices to get my family fed! 😉

Olive oil for drizzling

1 tsp oregano 🌿

1 tsp basil

5 eggs

5 slices of ham

4 1/2 cups arugula

1 medium vine rip tomato sliced

1 avocado seeded and sliced

Salt to taste

To make sauce:

1 stick of unsalted butter (melted)

4 egg yolks

1 tbsp lemon juice

1/2 tsp salt

Whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened. Remove from heat, and add salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Heat oven to 425 degrees place sour dough onto pan and drizzle each slice with olive oil, oregano and basil. Add ham to pan and drizzle with olive oil. Crack 5 eggs into pan being carful not to break the yolks. Sprinkle eggs with salt. Place pan into pre heated oven for 3 minutes then flip the sour dough over so it gets crispy on both sides. Leave in until eggs are cooked to liking. I did another two minutes after I flipped then removed from oven.

For the California style eggs Benedict I washed my avocado then cut in half. Removed meat from inside with a spoon then sliced lengthwise. I also washed and sliced a vine ripe tomato.

To assemble take 1 slice of sour dough toast and place on to a plate. Then add arugula, tomatoes (add a little salt at this time to tomatoes if you would like) then add ham, egg and avocado! Top with hollandaise sauce and serve! Enjoy!!!

Dinner · Low Carb Dish · SeaFood

Mediterranean Salmon skillet

You’ll need:

Salmon fillet (8oz) for 2 people

2 Zucchini for doodles

1 cup Cherry tomatoes cut in half

1/2 shallot diced (one whole shallot you will use other half in dressing)

2 cups Brussel sprouts halved

Olive oil

Salt and pepper


1/2 cup olive oil

1/4 cup lemon juice

1 tsp salt

1 tsp thyme

1 tsp dried rosemary

4 basil leaves chopped (fresh)

1 handful parsley

1/2 shallot diced

Put everything for dressing in food processor and blend until smooth. Taste and if you need to adjust flavor do so accordingly.

In cast iron pan drizzle with olive oil and heat. Add halved Brussels 2 cups and drizzle with olive oil then add salt char one side of Brussels and then move to side of pan leaving center open to set fish skin side down. Then add cherry tomatoes (about a cup). Pour half the dressing over top of fish and place cast iron pan into oven heated at 425 for 7-10 minutes. While that is cooking make zoodles, then place into pan and heat with a little olive oil and salt to taste.

When you remove skillet from oven remove some of the “greens” from top of fish and mix with veggies in pan.

To assemble place zoodles into bottom of plate then add salmon on top and then place veggies around. Garnish with fresh basil leaves and slice of lemon. The flavors are so fresh! Enjoy!

Appetizers · Dinner · Dressings & Marinades · Low Carb Dish · Lunch · Salads & Blossom Bowls · SeaFood

Blackened Shrimp & PICO Blossom bowl with Greek Lemon & cilantro dressing

You’ll need:

1 pound thawed uncooked shrimp


1 tbsp paprika

1 tbsp Mexican chili powder

1/2 tsp cumin

1/2 tsp garlic powder

1 tsp onion powder

1 tsp oregano

1/4 tsp cayenne pepper

Fresh ground pepper


1/3 cup plain Greek yogurt

1 tsp lemon juice

1 1/2 tsp lemon pepper

Salt to taste

1 tbsp chopped cilantro

3 tbsp water

1 tbsp olive oil

(Taste & add more lemon or salt if needed)


4 Roma tomatoes diced

1/3 cup red onion diced

2 jalapeños seeded & diced

1 cup cilantro chopped (good handful)

Salt to taste

1 tbsp lime juice (add if needed more after tasting)

Corn Pico:

1 can corn drained

1 can black beans drained & rinsed

4 tbsp cilantro chopped

4 tbsp red onion diced

2 tsp Mexican chili powder

Salt to taste

1 tsp lime juice (add more if need)

1/2 head Chopped red cabbage

1 cup quinoa cooked as directed

English cucumber sliced

Mixed greens

Feta cheese crumbles

(Add guacamole if desired, sliced jalapeños, and cilantro serve with lemon wedge and drizzle with dressing)

To assemble put 1 cup mixed greens in bottom of bowl top with quinoa, cucumber slices, pico, feta cheese, & shrimp. Add dressing right before serving. Enjoy 😊

(You can also make this into a wrap for those “hubbies that don’t want this healthy food”) 🤣🤣

Appetizers · Dinner · Dressings & Marinades · Low Carb Dish · Lunch · Meat · Salads & Blossom Bowls

Seared Pork Blossom bowl

You need: (2 bowls)

2 cup mixed greens

2 cups chopped kale

1 box mixed brown rice and quinoa roasted red pepper flavor (cook as directed) You can choose any grain you would like and I do a ice cream scoop worth.

1/2 cup squash or sweet potatoes oats diced

Black beans drained and rinsed

Avocado sliced

Radishes sliced

Jalapeños sliced

Cilantro pieces

Green onions chopped

For sweet you can add mango chunks or pomegranate seeds.

For dressing:

4 tbsp sour cream or Greek yogurt

1 tsp white vinegar

1 handful cilantro

1/2 lime squeezed

2 tbsp water

1/2 tsp minced garlic

Drizzle of olive oil (tsp)

Pinch salt

In pan drizzle with olive oil then began to sauté squish or sweet potatoes. Sprinkle with salt. About 5 mins until vegans to get crispy on sides. Then add kale and drizzle with a little more olive oil and a sprinkle of salt and minced garlic about 1/2 tsp. Sauté on high so it chars a little then cover and let sit so it began to wilt.

Meanwhile in blender add all ingredients for dressing and blend. Taste and add accordingly to your taste.

Chop all other veggies and set aside. Drain beans and rinse.

In cast iron pan add olive oil and heat pan. Then drop in pork tenderloin that has been salt and peppered on both sides. Then seat each side until crispy and place into oven at 425 degrees for 5-7 minutes until pork is cooked to temp. Remove and let rest 5 minutes. ( do not slice or all the yummy juices will flow out)

To build bowl place 1 cup lettuce, in pile, add kale to bowl in its place then add veggies in sections placing so they look uniform. Then slice pork and top, add feta cheese last and drizzle with cilantro lime sauce! Enjoy 😊

Appetizers · Dinner · Low Carb Dish · Lunch · Salads & Blossom Bowls · Side Dishes

Egg roll & cabbage casserole

You’ll need

1 lbs Italian sausage (ground)

3 cloves garlic minced

2 cups red cabbage

2 cups green cabbage

1/2 cup chopped green onion

1/4 cup grated carrots

4 eggs

1/4 cup Soy sauce

1 tbsp Sesame oil

Olive oil (drizzle)


2 cups rice of your choice

(I used yellow Mexican rice)

First brown sausage and then remove from pan and set aside. In same pan drizzle with olive oil and add minced garlic, sauté for 30 seconds then add chopped cabbage. Drizzle a small amount of olive oil and soy sauce over cabbage and then cover for 2 minutes to cook the cabbage. Remove lid and mix in onions and carrot shavings, add sesame oil, Cover and let cook another 2 minutes. In a separate pan place on burner and heat pan crack the eggs right into pan and scramble. Pour cooked eggs into same bowl as sausage and set aside. In pot or instant pot cook rice as directed.

To assemble in a big bowl place rice then add cabbage mixture and then top with sausage and eggs! Salt and pepper to taste and enjoy!!

Dinner · Low Carb Dish · Meat · Side Dishes

Venison steak

You’ll need:

Venison steak (I had 8 steaks I sliced)

1 yellow onion cut in half then sliced lengthwise

6 cloves garlic minced

2 tsp garlic salt

2 tsp black pepper

3 sprigs rosemary

Drizzle steamed with olive oil (6 tbsp or so)

3 tbsp butter

In a skilled first add 1 tbsp olive oil and butter and sauté onions and garlic until translucent. Then add in rosemary sprigs. Then add venison to pan and sprinkle with garlic salt and pepper. Cook until meat is is to desired likeness. Don’t overlook or meat gets dry. (Mine took about 4 -6 minutes) that’s it serve with side of wild rice and green beans.

Appetizers · Breakfast · Low Carb Dish · Lunch · Side Dishes

Sweet and savory Quiche

You’ll need

Pie pan

7 Large eggs

1/4 cup milk

Bacon crumbles (4-6 bacon slices)

1/2 cup cubes cheese (your pick)

8-10 blackberries

Salt (pinch)

First you will want to preheat oven to 350 degrees. In a bowl crack eggs and pour in milk and add pinch of salt. Mix well until the eggs look fluffy. Cook bacon and crumble into the bottom of pie pan. Add cheese and blackberries. Next pour over egg mix and place into oven for 30 mins or until eggs are cooked all the way through and top just starts to brown. (Give it a check at 20 mins and see how your cooking) 😉 then remove let cool 10 minutes. Sprinkle a few more bacon crumbles on top along with some chopped blackberries! You can top with fresh parsley to add some more color and freshness! Cut into slices and Enjoy! 😊