Thin slices of zucchini replace tortillas in this easy recipe for Low Carb Enchiladas. Topped with pepper jack cheese, filled with taco seasoned ground beef & smothered in a delicious red sauce, you won’t even miss the tortillas in this scrumptious recipe! It’s perfect for those on a gluten free or keto diet.
Instead of corn tortillas, traditionally used to make enchiladas, I used thinly sliced zucchini. I layered the zucchini with taco seasoned ground beef, red enchilada sauce and pepper jack cheese. All of the enchilada flavor is there and it’s SO DELICIOUS, but only 17 carbs per serving! This is half of the carbs in traditional enchiladas.
This recipe is not just for those on a low carb diet. It’s also great for those that are gluten free or simply wanting to eat a little healthier. Zucchini is lower in carbs and calories than tortillas. It also provides a significant amount of vitamins C and B6!
It’s so easy to layer up this low carb enchilada recipe and have it on the table in less than 45 minutes!
Avocado Egg Salad is filled with deliciously creamy avocado, herbs, bell peppers & lemon juice! This recipe is fresh, healthy & contains no mayo! It’s easy to make & delicious on sourdough toast. You can also make into a sandwich, or serve it in lettuce wraps for a low carb, keto snack or meal!
Today’s post is sponsored by my friends at California Avocados!
For years now, I’ve been making avocado toast, topped with eggs. Well today I’m introducing you to a GAME CHANGER!
I combined the egg and avocado into a deliciously fresh avocado egg salad. I then put that right on top of the toast! So easy, so light and so flavorful!
If you love egg salad, you’re really going to love this version with avocado! I like to make a big batch of the salad on Sunday or Monday. I put it on toast for breakfast or lunch throughout the week. It’s easy to make ahead of time and great for meal prepping!
Everything bagel seasoning and an extra drizzle of lemon juice on top really takes this egg salad toast over the top! I like to pick up a bottle of Everything Bagel Seasoning at Trader Joe’s.
If you don’t have a TJ’s near, you can easily mix up the seasoning at home. Two Peas and Their Pod has a great Everything Bagel Seasoning recipe that’s easy to make in 5 minutes! You can also add a little sea salt and pepper on top if you don’t have everything bagel seasoning.
Fresh California avocados + fresh herbs + fresh lemon juice = an egg salad recipe that’s bursting with flavor and filled with healthy ingredients!
Deliciously cheesy Cauliflower Nachos are healthy, gluten free, vegetarian & easy to make! At only 9 carbs per serving, they’re perfect for those on the keto diet!
Today’s post is sponsored by my friends at Cabot!
I’m always down to make healthier versions of my favorite foods, as long as they’re still delicious and maintain resemblance of the original dish. For example, I’m down to use cauliflower or mini peppers instead of tortilla chips as the base of nachos, but they still have to be seriously cheesy, or it’s just not a nacho!
Last fall, I created Mini Pepper Nachos for those that wanted a low carb option to eat for dinner or snack on during game day. Now, I’m excited to introduce cauliflower nachos on the blog! If you love roasted cauliflower, you’re going to love these nachos!
Cauliflower is tossed in olive oil and taco seasoning then roasted in the oven for 15 minutes. After the cauliflower is roasted, it’s topped with red onions and jalapenos, then loaded up with shredded Cabot Pepper Jack Cheese. The nachos are then placed back in the oven until the cheese gets nice and melty!
After the nachos come out of the oven, you can toss any and all of your favorite toppings on top! Avocado, yes please! Fresh Pico De Gallo, sign me up! Creamy Chipotle Sauce, I’m in!
The cauliflower is seriously filling, so you can easily eat these nachos as a meal. They’re also great for a crowd! Serve them as a low carb party snack or appetizer at your next BBQ or fiesta! Add a Watermelon Jalapeno Margarita and really get the party started!
Learn how to cook the perfect New Zealand grass-fed wagyu steak in a cast iron skillet! Serve the steak with this recipe for Creamy French Onion Mushrooms and you’ve got one seriously delicious dinner!
Today’s post is sponsored by Beef + Lamb New Zealand and First Light.
Today’s recipe is not just any recipe, it’s a recipe made to impress! New Zealand 100% grass-fed Wagyu from First Light has outstanding marbling, creating a tender, delicious steak! The flavor profile is unique with the sweet, nutty notes that Wagyu is famous for and an extra depth of flavor from being raised on grass.
New Zealand cattle is grass-fed year-round. The cattle are raised humanely without antibiotics or hormones and are allowed to roam and graze freely. This healthy, low-stress lifestyle for the animals translates into a healthy, tender steak.
When it comes to cooking grass-fed Wagyu, it couldn’t be easier! Because of the beautiful marbling and fat content in the Wagyu, there’s no need to cook the steak in butter or oil. All you need is a sprinkling of fresh cracked black pepper and sea salt to make this a seriously delicious steak dish.
Grass-fed Wagyu steaks can be cooked on the grill or on the stove in a cast iron skillet. All it needs is a quick sear on high heat, then to finish over medium heat until you reach your preferred temperature.
Mushrooms pair amazingly well with grass-fed Wagyu steaks. In this recipe, I paired a First Light Grass-fed Wagyu New York Strip Steak with Creamy French Onion Mushrooms. They really are a match made in heaven! Creamy, earthy, mushrooms, paired with nutty, grass-fed Wagyu from New Zealand, it really doesn’t get any better than that!
Roasted Garlic Parmesan Broccolini is the easiest, most delicious side dish recipe. It’s healthy, vegetarian, gluten free & easy to make in just 25 minutes!
Roasted veggies are so easy to make, they’re one of our go-to sides for weeknight meals. This roasted broccolini recipe is regularly seen on our dinner table with Bruschetta Baked Salmon and Bacon Wrapped Pork Loin. It bakes right along these delicious main dishes so dinner is ready in no time!
I love the simple seasoning of garlic, olive oil, steak seasoning and parmesan cheese in this recipe. You can even leave off the parmesan cheese to make it vegan! With about 5 minutes prep time and 20 minutes in the oven, this recipe is ready to go!
The fun thing about pesto is that you can easily make it your own based on what greens you have in your fridge or what dish you want to pair it with.
You can also mix up what kind of nuts you use! While pine nuts are the traditional nut used in basil pesto, I used walnuts instead. They’re much less expensive and still work wonderfully in this pesto recipe!
Basil pesto can be added to pizza, tossed with pasta or used as a marinade for chicken or a sauce to top fish. It’s super versatile and so delicious!
The most delicious balsamic baked salmon is topped with fresh tomato basil bruschetta in this easy recipe, made in just 29 minutes! This Bruschetta Salmon is healthy, gluten free, low carb and whole30 compliant!
OMG, I can’t get enough of this Tomato Basil Bruschetta! What started as a delicious Italian appetizer, served on a toasted baguette, has transformed into an entire category of recipes on the blog. This category includes some of the most popular recipes I’ve ever made!
Tomato Basil Bruschetta is fresh, light and flavorful. It’s a seriously delicious topping for so many dishes. I love to make a big bowl of it over the weekend and use it to top recipes throughout the week!
It’s hard to get Kurt excited about seafood recipes. After I made this baked salmon recipe, he said that he would gladly eat it every week. I’d definitely say that’s a win in my book! Since it only takes 29 minutes to make, this is the perfect healthy weeknight meal!
Grilled pesto chicken, fresh avocado & cherry tomatoes top this healthy, easy, gluten free salad recipe. It’s delicious as an entree or side dish and it’s perfect for meal prep!
Today’s post is sponsored by my friends at California Avocados!
I love topping a delicious bowl of greens with flavorful grilled chicken. And obviously, I’m not the only one! These Bruschetta Grilled Chicken Zoodle Bowls are the most popular gluten free recipe on the blog.
When it comes to my favorite topping for any salad, bowl or basically any meal, it has to be avocados! Creamy, flavorful California Avocados are a staple in my pantry and a huge part of my diet. I love that you can add them to everything from smoothies to enchiladas.
For this salad, I added a whole sliced California avocado with quartered cherry tomatoes and grilled pesto chicken. I used homemade Basil Pesto for the pesto chicken, but store-bought works also!
This salad is bursting with flavor! It can be served with the chicken hot or cold, as an entree or side dish. You can easily toss the salad together while meal prepping and divide it up for lunches throughout the week.
No boring salads here! This salad will become your new favorite. And the great thing is, it’s quick and easy to make in just 29 minutes!
This recipe combines 8 common spices that you probably already have in your spice cabinet. I like to buy the most common spices I use in the kitchen and in my seasoning mixes in bulk.
You can do this by purchasing large containers of the spices on Amazon. Or find them in stores like Costco or Smart and Final. You can also head to the bulk spices aisle at your local grocery store. Fill up bags of your favorite spices at a fraction of the cost!
As you can see, adding avocado to appetizers, breakfast, lunch and dinner is totally my jam! In this Avocado Omelette recipe, I’ve paired creamy avocado with traditional caprese salad ingredients. Diced cherry tomatoes, mozzarella cheese and fresh basil are all part of this omelette party!
The delicious combination of ingredients creates a healthy breakfast that is low carb, gluten free and vegetarian. It really is the perfect way to start your day!
Vegetables, eggs and feta cheese are combined in this easy, healthy, vegetarian and gluten free Greek Crockpot Breakfast Casserole recipe! This low carb dish is perfect for meal prep to eat throughout the week. It’s also a great brunch recipe for a crowd!
I love brunch! So much so that I have a group of friends nicknamed the “SBC: Sunday Brunch Crew”. I love making brunch and going out to brunch. In my world, if the question is brunch, the answer is always yes!
I’ve made so many brunch recipes over the years that it’s impossible to pick a favorite. This Meatloaf Hash definitely ranks up there though!
Now I’m busting out my Instant Pot to make Pressure Cooker Chicken Tacos!
These tacos are seriously easy to make and you can serve them a variety of different ways. Keep it traditional and serve them in corn or flour tortillas or crispy taco shells. Serve the chicken over rice for taco bowls or lettuce for taco salads. For a whole30 and low carb option, serve the chicken in lettuce wraps with sliced avocado.
No matter how you serve them, you’re going to love the simplicity and deliciousness of these pressure cooker chicken tacos!
Roasted zucchini boats are filled with a healthy Mediterranean Tuna Salad, made with roasted red peppers, spinach, sun dried tomatoes and no mayo. This recipe is gluten free, dairy free and perfect for clean eating!
Thank you to StarKist Selects E.V.O.O. for sponsoring today’s post!
Getting into a routine of healthy eating can be tough, but with simple protein packed recipes with fresh ingredients, it gets a lot easier!
StarKist Selects E.V.O.O. Tuna is packed in extra virgin olive oil giving it a rich flavor and tender texture. It’s perfect for adding to a Mediterranean Tuna Salad because the olive oil works as a binding ingredient without adding any mayo or dairy to the tuna salad.
You might have had tuna salad as a sandwich or lettuce wrap, but did you ever think about stuffing it in roasted zucchini boats? I didn’t think so!
Welcome to a new, fun recipe that I know you’re going to love!
The ultimate low carb nachos are made by loading mini peppers with all of your favorite nacho toppings, like cheese and veggies, for a healthy, gluten free & low calorie recipe, perfect for parties, game day and Super Bowl Sunday!
What’s not to love about nachos?! They’re easy to make, loaded with delicious toppings, totally acceptable to eat for dinner (in my book!), but also the perfect appetizer to share with friends at a party or sporting event!
Low carb, gluten free and delicious, this Greek Turkey Stuffed Zucchini recipe has it all! It’s healthy, scrumptious and easy to make in just 29 minutes!
Zucchini noodles used to be my favorite way to add zucchini to a meal. Now easy stuffed zucchini boats are coming in hot, tied for the top spot! My obsession started with these Buffalo Chicken Zucchini Boats and now to these Greek Turkey Zucchini Boats.
But don’t you worry, if you love zoodles, I still have plenty of those recipes too! These Bruschetta Grilled Chicken Zoodle Bowls have gone viral! The recipe video has been viewed over 6 MILLION times on Facebook!
For this zucchini recipe, I stuffed Greek flavored ground turkey into hollowed zucchini halves. The turkey is cooked with onions, garlic, oregano and sun dried tomatoes for a delicious Mediterranean flavor!
I like to top the zucchini with crumbled feta cheese. Because after all, my life motto is “more cheese, yes please!” If you’d like to keep the recipe dairy free, paleo and Whole30 approved, you can leave off the cheese.
Now let’s talk about stuffing zucchini! You can stuff zucchini with a variety of ingredients, from pizza toppings, to taco seasoned meat, to veggies and beans for a vegetarian meal. Of course, I stuffed them with my favorite ingredient, buffalo chicken!