low carb · Low Carb Dish · Lunch · SeaFood

Bursting Tomatoes & Brown Butter Scallops

Ingredients:
1 lb large scallops (I get mine at Adlis frozen)
4 garlic cloves smashed and chopped
1 tbsp fresh thyme chopped
1 tsp crushed red pepper flakes
4 tbsp butter
1/4 cup white cooking wine
2 cups cherry tomatoes
2 chives chopped
1 lemon zested
olive oil
1 box couscous 

Directions:
In large skillet heat 2 tbsp olive oil over medium heat. Thaw scallops and pat dry. Season with salt and pepper on both sides. When oil is hot add scallops and sear until browned about 2 minutes on each side. Remove scallops to plate.
In same skillet add 2  tbsp olive oil garlic, thyme and red pepper flakes. Cook until fragrant about 4 minutes. Add butter and stir until butter starts to brown about 2 minutes (you don’t want to burn your butter so make sure its not to hot) Then add in wine, tomatoes and cook until tomatoes are bursting and wine had reduced a little about 6 minutes. Add scallops back to pan and any juices on plat heat another 2 minutes.Cook couscous as directed. To serve place scallops and tomatoes with sauce on serving platter. Add couscous to plate and top with the scallops, tomatoes and juices. Then sprinkle with chives and lemon zest.  Enjoy! 

low carb · Low Carb Dish · Lunch · SeaFood

Lemon Butter Cod & Orzo Asparagus

You’ll need:
4 6-8 oz Cod Fillets can get frozen at Walmart
4 -6 tblsp almond flour
salt and pepper
2 lemons
2 garlic cloves minced
1 lb asparagus ends trimmed and chopped in thirds
1 cup uncooked orzo
2 3/4 cup chicken broth
1 tbsp lemon juice
I tbsp chopped fresh dill  

Directions:
In a cast iron skillet heat olive oil over medium heat. Season cod all over with salt, pepper then sprinkle the almond flour evenly all over fillets. When oil is hot add cod and sear until golden brown about 3 minutes per side. Remove cod to plate lined with paper bowl to soak up any extra oil and so it doesn’t become soggy. Using same skillet sear butter and lemon sliced until the lemons are golden about 1 minutes per side. Add lemons to cod plate. Again with same skillet cook the garlic, asparagus and orzo until the galrilc is translucent and the orzo is toasted about 3 minutes. Then add in chicken stock and lemon juice and turn heat to high and bring to a boil. Cook stirring until orzo is al dente about 10 minutes. Place the cod and lemons back into skillet and cook until everything is warmed about 1 minute. Then remove to serving platter and sprinkle with fresh dill and enjoy! Serve with side salad! 

Dinner · low carb · Lunch · SeaFood

Shrimp, Chorizo & cauliflower rice

1 1/2 lbs large raw tail on shrimp peeled and deveined
2  tbsp creole seasoning
1 tsp smoked paprika
1 tsp dried thyme
salt and pepper to taste
2 red bell peppers chopped
1/2 pound Spanish chorizo casing removed, cubed
1 small head cauliflower riced
1 lemon juiced
1/4 cup chopped parsly 

Directions:
In a medium bowl add olive oil, shrimp and creole seasoning, paprika, thyme and a little salt and pepper. Toss and mix well.
Rice the cauliflower and place onto a baking sheet, sprinkle with creole seasoning, salt and pepper and drizzle a little olive oil over top and mix. Then bake at 375 for 10 minutes. Remove and set aside.
In a skillet over medium heat add the shrimp in single layer and. cook until seared 2-3 minutes. Add the bell peppers, chorizo and cook until the shrimp is pink and cooked through another 3-4 minutes. Pour the riced cauliflower over. top and mix well. Allow to cook another 1-2 minutes to mix flavors. Squeeze lemon juice over top and then remove to a serving platter. Sprinkle with fresh parsley and serve hot. Enjoy! 

Dressings & Marinades · low carb · Lunch · Salads & Blossom Bowls

Turkey Ranch Taco Salad

Ingredients:
1 lb ground turkey
1 packet dry ranch packets
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
2 romain hearts chopped
2 roma tomatoes diced
1 small red onion diced
1 cup cheddar cheese shredded
1/4 cup sour cream
1/2 cup salas
(optional cool ranch Doritos )
Dressing:
2 tbsp rough chop Chipotles peppers in adobo sauce
1/2 cup chopped fresh cilantro
1 cup ranch dressing
1 lime juice
3 garlic cloves minced
1/4 cup sour cream
2 tbsp honey
water as need to thin sauce 

Directions:
Ground the turkey meat. Then add in 1/2 pack dry ranch seasoning, cumin, chili powder and garlic powder. Add in 1/2 cup of water and mix well, let simmer until liquid has evaporated. Remove from heat. Chop all veggies. Add all dressing ingredients to food processor and pulse until smooth. To assemble add lettuce and turkey to plate and top with your choice of toppings. Drizzle dressing on top!
My kids love to crunch cool ranch Doritos over the top. Enjoy!

Dinner · Lunch · Soups · Veggies

Butter Bean Soup w/Basil topping

Youll need:
1 lb dry butter beans
2 medium sweet onions diced
6 cups chicken stock
1 large carrot diced
1 celery stalk diced
1 tsp fennel seeds
1/2 cup cherry tomatoes halved
1 small zucchini quartered and diced
salt and pepper to taste 

Basil topping:
2 cups fresh basil leaves
1/2 cup parmigiano regiano cheese
1/2 cup roasted pistachios
 1/2 cup olive oil
salt and pepper 

Directions: (The night before, make sure you place beans in bowl and cover with cold water, cover and let soak until next day)
Dice all veggies.
In skillet add a little olive oil and saute onions until soft, add in celery and carrots and saute another 3 minutes. Then add into crockpot along with broth and drained beans. Cover and cook 6-8 hours on low. Then add in fennel, tomatoes, zucchini, salt and pepper to taste. Cover and cook 1 hour more. 

Basil topping directions:
Bring a small pot of water to a boil and season with a little salt. Once boiling add fresh basil leaves to water and blanch for 20 seconds utnil bright green. Remove and place into bowl of ice water. Then place into town and dry all excess water. Place into a food processor with roasted pistachios and cheese. Slowly add in the olive oil while pulsing. Add salt and pepper to taste. You want a nice paste. Once done place in bowl, cover and refrigerate until ready to top on soup. 

 To serve place in bowl and top with basil topping. You can serve with crusty bread. Enjoy! 

low carb · Lunch · Meat

Turkey Curry Meatballs

1 lb ground turkey 
1 tsp curry powder
1/4 cup almond flour 
1 egg
salt and pepper
2 medium red potatoes cut into wedges
1 cauliflower cut into pieces 
2 cups torn kale 
2 shallots 
3 tbsp chopped lemongrass 
1/2 cup coconut milk 
1/2 tsp red pepper flakes 
2 tbsp chopped fresh basil
1 box couscous  

in a bowl add in the ground turkey and add egg, almond flour, curry and a pinch of salt and pepper. Mix well and then make 2inch round meatballs. Place meatballs into a cast iron skillet and heat with a little olive oil. Brown each side of meatball and then place into heated oven at 375 for 10-12 minutes until meatball is cooked through. Then while meatballs are in oven cut up the potatoes into small wedges, cauliflower into bite size pieces and the kale. Place onto a foil lined sheet pan and drizzle with olive oil and lightly salt and pepper. Toss well and once meatballs are done place into oven @425 degrees and roast for 35 minutes until tender and browned. 
While that is baking to make sauce, heat 1 tbsp olive oil in small skillet  then add in shallots and lemon grass, stirring for 5-7 minutes on medium heat. Add in a tsp of flour and then slowly add in the coconut milk a little at a time so the flour doesn’t clump. Bring sauce to a slow boil and let thicken. Remove from heat and stir in fresh basil. Cook couscous as directed. 
To serve place 2-3 meatballs to plate and pour sauce over top. serve with side of roasted veggies and couscous. 

Dinner · low carb · Low Carb Dish · Lunch · Meat

Philly Cheese Turkey Stuffed Peppers

Ingredients: 
1 lb turkey burger
1 tsp garlic salt  
1 cup mushrooms diced 
1/2 yellow onion diced 
4 cloves garlic 
olive oil for drizzling 
salt and pepper about a tsp of each maybe a little more 
3 colored peppers 
6 slices provolone cheese
1/2 cup mozzarella
dash of worshishire sauce 
(can garnish and add sage but not necessary) 

Directions:
Brown turkey burger and then season with garlic salt about a tsp. Add water and let simmer away to flavor meat. 
Add onion, mushroom and sauce until soft about 3 minutes. Then add in the garlic and sauce until fragrant.  Give a splash of whorshishire sauce to give it a little extra pow. Cook another minute or so. 

Slice peppers length wise or slice off top and take out guts. (this is just up to your liking) 

Then add in 1/2 cup of grated mozzerella cheese to skillet and  mix until melted. Then stuff the peppers with the meat mixture. Cover with foil and bake at 375 for 30 mins. After 30 mins top each pepper with a slice of provalone cheese and let melt and brown on top. Then enoy! 
Serve with side salad. ( Mixed greens) 

Dinner · low carb · Lunch · Meat

Octoberfest Sheet Pan Dinner

4-6 Bratwurst Sausage 
12 oz dark beer (Guinness) 
2 garlic cloves crushed
1 white onion cut into large wedges
2 12 cups cut in half brussels sprouts 
1 1/2 cups baby carrots cut in half lengthwise 
1 bag baby potatoes 
2 apples cut into thick slices 
1/4 cup apple cider vinegar 
2 tblsp brown sugar 
1/2 tsp caraway seeds
3 3tbsp stone ground mustard 

Directions: 
Pierce the sausages with a sharp knife and add the beer to a saucepan over medium high heat and add the sausages and garlic. (if they dont cover the sausages add a little water. 
Bring to a boil and turn to medium low heat for 5 minutes. Drain and set aside. 
Preheat oven to 425 degrees. Line sheet pan with foil.
In small bowl mix apple cider vinegar, mustard and brown sugar. Mix to combine and stif until brown sugar dissolves. 
Add veggies to a large bowl and pour mixture over veggies. Mix well. 
Then place veggies onto baking sheet. Top with brats and season with caraway seeds salt and pepper. 
Bake for 45 minutes tossing halfway though. Remover from oven and serve with warm bread. You can also serve with sour kraut if you would like! Enjoy! 

Dinner · low carb · Low Carb Dish · Lunch · PASTA

Roasted Kale & Garlic Spaghetti squash

Ingredients:
2 medium spagetti squash
1 small head of kale chopped stems thick stem removed
1/2 cup sun-dried tomatoes drained
1/2 cup chopped walnuts
2 garlic bulbs
sea salt 

Roasting:
For the squash cut in half lengthwise, drizzle with a little olive oil and sprinkle with salt and place on a sheet pan facedown with a little water underneath to help steam. For the garlic chop the tops off buns and then drizzle with olive oil and sprinkle with salt. Wrap in foil and place in oven with squash. Bake at 400 degrees for 45 minutes. Check to make sure it is soft and the garlic is brown and carmalized. Let cook so you can handle. Using a fork in a large bowl place squash and began to shredded the squash into bowl. Peel the garlic cloves and give them a good smash and chop. Then add into bowl with squash. Heat olive oil in a large skillet over medium heat and add chopped kale. Cover and cook until kale is wilted about 3 minutes. Add the sun dried tomatoes and walnuts to bowl with squash. Once kale is done add and then mix. Drizzle a small amount of lemon juice over top along with salt and pepper. Then Enjoy!