Are you looking for a low-carb or keto noodle solution? Shirataki noodles are the answer! What are shirataki noodles? Shirataki noodles are made from the Japanese konjac yam (aka glucomannan) and are almost zero carbs and zero calories!
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! Roasted cauliflower is ideal to toss with greens for a salad or to just eat alone. You can follow the recipe as is or add additional spices and flavors of your choice as cauliflower easily absorbs flavor and is mild and neutral tasting on its own. Roasted cauliflower can be eaten warm, cold or room temperature. Roast up and enjoy!
- 1 Head Cauliflower, Any variety
- 1/4 Cup Olive oil, Extra virgin
- 2 Tsp Grey sea salt
- 1 Tsp White pepper
- 1 Tsp Smoked paprika
- 5 Cloves Garlic, Minced or pressed
- Preheat oven to 425 degrees. Chop cauliflower into 1 inch size pieces and place in a large mixing bowl. In a small bowl combine all remaining ingredients and mix well. Add oil and seasoning mixture to cauliflower and toss until pieces are evenly coated. Place cauliflower on a parchment paper lined baking sheet and bake for 20 minutes.
Any variety of cauliflower can be used for this recipe. In the photo for this recipe I used a combination of Purple of Sicily Cauliflower, White Cauliflower and Vitaverde Cauliflower.
Amount Per Serving: Calories: 163
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 an few simple steps this is that is a great recipe to cook to for a company potluck, weeknight dinner or just because.
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! Seriously, when have veggies for breakfast been a better idea?
Oatmeal is an old school traditional for many families, including mine. My grandmother considered oatmeal to be the gold standard for a hearty and wholesome breakfast. I remember sitting at her kitchen table time after time and her serving me a warm bowl of oatmeal with butter, sugar and milk and I couldn’t have been happier! Now I serve my son a bowl of oatmeal every morning and (thank God) he hasn’t grown tired of it yet. Recently as I lean into eating more low-carb meals and wanting to get my kid to eat more vegetables I thought that cutting his oatmeal with cauliflower was the right thing to do! I figured that with its mild taste and similar color he’ll never notice and I was right! Adding pumpkin and spices to the mix makes the dish extra tasty and oh so fitting for the fall season. Although this recipe was made with organic quick cooking steel cut oats, it can be prepared with standard rolled oats as well.
Fresh and frozen riced cauliflower is readily available in many popular grocery stores including Costco, Trader Joes and Whole Foods. Riced cauliflower is simple to make by tossing cut up cauliflower into a food processor and pulsing until the cauliflower pieces appear to be the size of rice. This dish freezes exceptionally well and bulk batches can be made and frozen in your desired portion sized containers.
- 2 cups of water
- 1/4 tsp salt
- 1 cup of quick cooking steele cut oats
- 1 tsp of cinnamon
- 1/2 cup canned pumpkin puree
- 2 cups of riced cauliflower, fresh or frozen
- toppings of your choice such as butter, sugar, maple syrup or coconut oil
- Pour 2 cups of water and 1/4 of salt into a medium sized saucepan and bring to a boil. Add 1 cup of oats and cinnamon and cook under medium-low heat stirring occasionally for 4 minutes. Add pumpkin puree and cauliflower and continue cooking for 4-5 minutes until cauliflower appears translucent and is similar in color and texture to the oats. Remove from heat, serve immediately with toppings of your choice.
If using steel cut oats which take approx 30 minutes in total to cook add cauliflower in 5 minutes prior to the oatmeal being done and proceed to rest of the recipe.
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?
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 carries a name for itself all on its own let alone the flavor bang from a few unique spices and butter, glorious butter. Juicy, tender, succulent, fatty and umami to the max! Some may feel a bit intimidated when it comes to ribeye but this recipe is simple, packs in a heck of a lot of flavor and is delightfully filling. You can make this recipe quite quickly for a weeknight dinner or wow your friends with it during your next dinner party or summer BBQ! And don’t rule out steak for breakfast! I must admit that I have a steak breakfast at least once a month… packed with protein, it fills me up without giving me that ‘stuffed’ feeling and provides me with a steady surge of energy well into the afternoon. So who needs coffee for breakfast when you have ribeye?!?!!? If you’re on a special eating plan such as paleo, keto or low-carb, this ribeye steak can be the star of your show! The good thing is that this particular cut is so delicious that it doesn’t need much—you can opt to go classic with salt and pepper and you’re still in for the win! This recipe contains seasonings to blacken the steak and give it a rich and savory flavor profile. You can slice and grill onions along side the steak while its cooking which makes even more magic happen! I used a well-marbled grass-fed organic steak which produced such incredible flavor. The black salt (actually visibly a dull grayish pink) contains minerals that add complexity to the flavor of the steak itself and the rub featuring the black garlic and mushroom powder takes it over the top! Black salt, black garlic powder and mushroom powder can be found at a specialty spice shop or from a spice vendor online. Although delicious on it own, you can top this delicious steak with a fried egg and/or serve with a green salad, cauliflower or tomatoes grilled in the skillet you cooked the steak in! You got options! Enjoy!
- 1 12 oz Ribeye steak, boneless, 1.5 inches thick
- ¼ tsp black salt
- 1/2 teaspoon black pepper, freshly ground
- ¼ teaspoon black garlic powder
- ½ teaspoon smoked paprika
- 2 tsp porcini mushroom powder
- Tbsp Canola Oil
- 1 Tbsp Butter
- Remove the ribeye from the refrigerator an hour prior to cooking. Pat the steak dry with a paper towel and use your fingers apply black salt all over the steak until evenly coated. In a small bowl mix the remaining seasonings together then massage the rub on all sides of the steak. Allow the steak to sit and come to room temperature for at least 45 minutes while the salt and and other seasonings do their thing. Place a cast iron skillet over high heat, add canola oil and allow it to heat until oil begins to smoke. Using tongs carefully place steak in the skillet and allow to sear for 4 minutes and then flip the steak over and allow it to cook for another 3 minutes. If you prefer your steak well done cook steak for an additional minute on each side. Using tongs remove the steak from the skillet and place on a plate with butter on top and allow butter to melt into steak. Allow steak to rest for 5-10 minutes prior to eating. Enjoy!
Cooking a steak under such high heat creates a lot of smoke so open your windows and doors and turn your vent on. This recipe instructs cooking a boneless ribeye steak until it is medium rare which produces delicious flavor for this cut, however feel free to add or detract a minute or so to achieve your preferred level of doneness. If you are cooking a bone-in steak cook for an additional minute on each side.
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.