Make this easy, vegan, low-carb, keto and delicious roasted cauliflower in minutes! This roasted cauliflower recipe can be a side dish for a weeknight dinner, weekday brunch or a savory appetizer!
This easy lamb apple breakfast sausage is perfect for breakfast or any meal of the day! It is savory and spicy with a hint of sweetness as the apples and spices compliment the lamb to pack a hearty flavor punch! This sausage is versatile as a main dish that serves well with eggs and toast, can be formed into meatballs to accompany pasta or vegetables and can stand alone as a low-carb and keto friendly meal.
Fried cabbage with bacon is a classic southern soul food dish that is full of flavor and perfect for Thanksgiving, Christmas or almost any holiday gathering. With a few ingredients and simple steps this is an ideal recipe to cook to for a company potluck, weeknight dinner or just because. This is an easy vegetable recipe that is low-carb, keto and paleo friendly.
I’ve always loved fried cabbage — when its done right! A standard soul food classic, I’ve always looked forward to this dish at family gatherings and holidays. But all fried cabbage is not created equal! I’ve had it when it has been too watery, cooked to death and not salted accurately, so I had to take matters into my own hands. Although fried cabbage is commonly made with green cabbage, I’ve taken a liking to making it with organic purple cabbage with all of its wonderful phytochemicals, antioxidants and other nutrients, vitamins and minerals. This recipe recommends using a clean meat source for the bacon, Snake River Farms American Korubata Bacon, as it is some the most delicious bacon I have ever tasted and is also ethically raised ad produced.
I’ve been making this recipe for years and besides a holiday favorite, it is a weekly stable in my household. This recipe for fried cabbage is easy, freezes well and can be made vegan style as well! Fried cabbage is also highly versatile and and be added to salads, sandwiches and dips!
- 6 slices Snake River Farms Korubata Bacon
- 1 large onion, sliced
- 2 tsp sea salt
- 1 medium cabbage , purple or green, thinly sliced
- 2 tsp black pepper, freshly ground
- 4-6 tbsp apple cider vinegar
- Using a dutch oven or a large cast iron skillet fry bacon over high heat until bacon is well done and plenty of bacon grease is in the skillet. Remove bacon and set aside, Place onions in skillet with bacon grease and fry for 1 minute and then add salt and pepper to taste as well as sliced cabbage. Stir well so the bacon grease and onions are well integrated with the cabbage. Continue to cook on medium-high heat stirring often to allow the cabbage to cook evenly, approximately 15-20 minutes, until cabbage softens and begins to turn translucent in color. Remove cabbage from heat and stir in vinegar. Chop bacon into small pieces and stir into cabbage mixture. Service immediately.
For a vegan or vegetarian version of this recipe replace the bacon grease with 1/4 cup of coconut or avocado oil.
This pumpkin cauliflower oatmeal recipe is simple and perfect for a warm and spicy fall breakfast. Eating this delicious and healthy pumpkin cauliflower oatmeal for breakfast is a great way to get your whole grains and veggies in at the start of your day!
Looking for an easy, quick, low-carb, paleo and keto compliant weeknight dinner with a few ingredients? Look no further! This dish is simple, flavorful and nutritious! To all you keto lovers, I think this is the perfect keto shrimp scampi. I mean, who doesn’t love shrimp scampi and with a kick of curry? Like, what’s not to like? The greens are tender, delicious and beautifully compliment the juicy shrimp. An easy weeknight dinner win!
Although its a quick and an easy dish to prepare you can also serve it for fancy occasions — because its SHRIMP… and GREENS! I’m so used to having shrimp with pasta or bread but in my venture to be healthier and limit carbs I find myself substituting greens and not even missing the ‘junky’ carbs! I feel that if I pack in the nutrients my heart and belly don’t desire much more. If you’re a fan of rice or pasta they can easily be added to this dish as well. Steamed rice, rice or wheat noodles would be a delicious additional to this dish as well. Simply steam the rice or boil the noodles of your choice, toss with a bit of olive oil and add them to your plate!
To make this recipe you need a few simple seasonings that you likely already have in your cabinet, an onion, a pound of thawed and cleaned tail-on shrimp, greens of your choice and you’re in! In this recipe I used a combo of organic spinach, chard and kale that I purchased from Costco, however, this would work well with one of the types of greens alone. You can purchase these items from your local farmer’s market as well, in which case the greens will be even fresher than the VERY convenient pre-bagged and pre-washed situation at Costco. Although buying directly from the farmer’s market is the most optimal, pre-washed bagged items can be particularly convenient if you’re pressed for time and your goal is a quick weeknight meal.
Curried Shrimp Scampi with Sauteed Greens
- 1 pound wild caught shrimp peeled and deveined
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 3 Tablespoons olive oil
- 1 medium onion chopped
- 2 Tablespoons butter
- 1.5 teaspoons curry powder
- ½ teaspoon smoked paprika
- 2 10 oz bags of spinach kale, chard or a combo of all 3
- 1 Tablespoon balsamic vinegar
- 2 Tablespoons tamari sauce
Place the shrimp in a medium bowl and massage salt and pepper into the shrimp with your hands.
Heat a 12 inch cast iron skillet over medium-high heat then add olive oil. When oil is hot add chopped onion, curry powder and smoked paprika. Continue to cook onion with spices until onions begin to soften.
Add butter to skillet with onions then add shrimp and sautéed until shrimp is fully cooked and turns pink. Remove shrimp from skillet and set aside.
Reduce skillet heat to medium-low and add tamari sauce and vinegar. Add greens to skillet and sauté just until greens are wilted then quickly remove from skillet.
Neatly place portions of the greens on serving plates and top with shrimp. Eat and enjoy!
Ribeye. Blackened Ribeye. Black salt. Black pepper. Black garlic powder. Porcini mushroom powder. Smoked Paprika. Butter. Canola oil. BOOM! A party in your mouth!!! Need I say more? Well, okay, technically I do but this steak […]
This salad is delicious for all seasons and absolutely refreshing! It is perfect for lunch, a work potlcuk or as a main meal for dinner. Because this is a arugula salad recipe with fruit it has both sweet and savory notes that make it highly versatile for a variety of occasions.
Make this easy, delicious and chocolatey cacao chia seed pudding that is a great alternative to standard puddings that are made with high amounts of sugar and unhealthy fats. Its a great option for a light dessert or an afternoon snack. With cacao, chia seeds and honey, what could go wrong Honey??? This pudding can be topped with any of your favorite toppings: berries, nuts, marshmallows, a dash of rum: how fun is that?!?!?! It is also make a great breakfast or meal on the go option… no limits here!
- 1/4 cup cacao powder
- 1/3 cup chia seeds
- 1/3 cup cacao butter
- dash ground cinnamon
- 1/2 teaspoon seal salt
- 1/2 teaspoon vanilla extract
- 1/3 cup honey
- 2 cups cashew milk, or milk of your choice
- assorted toppings of your choice: sliced almonds, strawberries, blueberries, etc.
- Place all ingredients in a high speed blender and blend for 3 minutes or until smooth, taking pause half way to scrape down sides of blender with a rubber scraper. as needed. Be certain that all ingredients are well blended.
- With a rubber scraper transfer pudding into 6 ramekins or small cups of your choice, cover with plastic wrap and place in refrigerator for 3 hours.
- Remove from refrigerator, uncover and sprinkle with toppings of your choice. Enjoy!
Although this recipe is delicious as written with cashew milk it can be substituted for full fat coconut milk, flax seed milk or any milk of your choice. If using a standard blended rather than a high speed, high powered one be sure to check for thorough blending, scrape down sides of blender and blend for 1-2 minutes longer, as needed. Feel free to up the cinnamon in here-- I lean towards a dash all the way up to 1/4 teaspoon!