Recent Posts

Bourbon Cranberry Sauce

Bourbon Cranberry Sauce

Make this easy, incredibly delicious homemade bourbon cranberry sauce. Let’s just be honest: nothing beats homemade cranberry sauce during the holidays, well, except for homemade bourbon cranberry sauce. This cranberry sauce is delicious and— sorry —not for the kids— this is GROWN-ASS CRANBERRY SAUCE!

Shirataki Ramen Noodles (Keto Ramen)

Shirataki Ramen Noodles (Keto Ramen)

Shirataki ramen noodles (keto ramen) can be the answer to everyone’s low-carb, keto, paleo ramen question. If you love ramen but you don’t love the high carb and high calorie count that comes with most ramen experiences, keep reading.

Pan Seared Salmon

Pan Seared Salmon

This pan seared salmon recipe is a simple and so useful to have in your back pocket. It is a perfect standard protein for quick weeknight meals, lunches for work or even for special occasions. With a few ingredients and a few minutes delicious salmon could be the answer to your hunger question. Salmon pairs well with so many dishes and this recipe yields a salmon that is flavorful yet versatile enough to add to other dishes such as salads and other veggie side dishes. It’s also a winner with numerous health benefits including being rich in Omega-3 fatty acids, an excellent source of protein, high in B vitamins and antioxidants.

I highly recommend wild caught salmon purchased from your local farmer’s market. If you’re looking for a delicious side to pair this with this please check out my recipes for Cauliflower Fried Rice and Roasted Asparagus. If you’re feeling like a Surf n’ turf moment then you MUST prepare this with my Blackened Ribeye Steak recipe.

Pan Seared Salmon

Pan Seared Salmon

Yield: 4 4oz servings
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes

Pan seared salmon

Ingredients

  • 4 (6 ounce) salmon fillets
  • Juice of 1 lemon
  • 1 tsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 1 tsp paprika
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • Herbs of your choice

Instructions

  1. Pat dry salmon fillets then drizzle with lemon juice.
  2. Sprinkle the fillets with salt, pepper and paprika and allow to sit for 10 minutes.
  3. Place a cast iron skillet over medium-high heat and add oil. When oil appears to be hot gently place the salmon fillets in the skillet with the skin side facing up. Gently press into each fillet with the back of a spatula intermittently while it cooks, allowing an even surface layer to crisp, approximately 4 minutes. Flip each fillet over and repeat the process of gently pressing the spatula into the fillet allowing the skin side to crisp, about 3 minutes.
  4. Add butter to the skillet, allowing it to melt and quickly baste the salmon. Remove from skillet, top with herbs and serve immediately.

Notes

Although the instructions are for pan frying, this recipe can be easily translated to an outdoor grill or BBQ pit. The same cooking times apply. This salmon is also a perfect add into a leafy green salad.

Nutrition Information:
Yield: 4 Serving Size: 4oz
Amount Per Serving: Calories: 560 Total Fat: 38g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 26g Cholesterol: 151mg Sodium: 744mg Carbohydrates: 2g Fiber: 1g Sugar: 0g Protein: 50g
All nutritional information on this website should be considered estimates. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate. Under no circumstances will Epicurean Therapy or Calysta Watson be responsible fro any loss or damage resulting from your reliance on nutritional information.
Cauliflower Fried Rice

Cauliflower Fried Rice

Do you love fried rice but you’re looking for a healthier version? Make this low-carb, keto, paleo and vegetarian fried ‘rice’ made from cauliflower.

Crispy Buffalo Wings

Crispy Buffalo Wings

These crispy buffalo wings are spicy, delectable, savory and have a crispy crunch that will keep you going back for more! These chicken wings are a low-carb, keto and paleo appetizer that is perfect for game day, baby showers, potlucks or just because!

Roasted Asparagus

Roasted Asparagus

Make this simple and tasty keto, low-carb and paleo roasted asparagus recipe with a few ingredients and delicious results.  It is asparagus season y’all, so why not bask in all its glory? I’ve been playing with asparagus a lot in the kitchen lately since its one of the hand full of green veggies that my toddler will gladly eat. Asparagus is loaded with vitamins, minerals, antioxidants and can have a positive impact on your health. Not to mention that I consider asparagus a ‘classy’ vegetable that can take a meal to the next level if prepared correctly. By correctly I mean full of flavor without masking its natural flavor and cooked to perfection— not too mushy and not too crunchy. This dish is perfect for brunch, a snack, a random or very intentional side dish and the list goes on! Get to marinating and roasting these beauties and enjoy. For more info on the health benefits of asparagus click here. For a helluva steak to accompany your asparagus click here for my Blackened Ribeye Steak recipe. 

Roasted Asparagus

Roasted Asparagus

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Easy oven roasted asparagus recipe.

Ingredients

  • 2 pounds Asparagus
  • 1/2 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 1 tsp black pepper, freshly cracked
  • 1 tsp kosher salt
  • 1/2 of one medium red onion, sliced
  • 1/4 cup sun dried tomatoes

Instructions

  1. Preheat oven to 425 degrees F.
  2. Place a sheet of parchment paper on a large baking sheet.
  3. Wash and pat asparagus dry.
  4. Trim tough ends of asparagus off.
  5. Combine all ingredients except asparagus in a mixing bowl and mix until combined.
  6. Place asparagus in a ziplock bag, pour seasoning mixture on top, seal the bag and shake that puppy for dear life. Allow the asparagus to sit at room temperature for up to 30 minutes while you tidy up your kitchen.
  7. Place asparagus on the baking sheet and bake for 15-20 minutes. Remove from the oven and enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1/2 cup
Amount Per Serving: Calories: 151 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 1000mg Carbohydrates: 13g Fiber: 4g Sugar: 7g Protein: 5g
All nutritional information on this website should be considered estimates. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate. Under no circumstances will Epicurean Therapy or Calysta Watson be responsible fro any loss or damage resulting from your reliance on nutritional information.
How to prepare Shirataki Noodles

How to prepare Shirataki Noodles

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!

Spicy Thai Peanut Sauce

Spicy Thai Peanut Sauce

Make this easy and delicious spicy Thai peanut sauce that is perfect for dipping grilled meats, spring rolls vegetables or as a sauce for noodles. This sauce takes only minutes to prepare and packs a huge punch of flavor.

Roasted Cauliflower

Roasted Cauliflower

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!

Roasted Cauliflower

Roasted Cauliflower

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 35 minutes

Ingredients

  • 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

Instructions

  1. 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.

Notes

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.

Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 163
All nutritional information on this website should be considered estimates. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate. Under no circumstances will Epicurean Therapy or Calysta Watson be responsible fro any loss or damage resulting from your reliance on nutritional information.
Lamb Apple Breakfast Sausage

Lamb Apple Breakfast Sausage

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.


Featured Recipe

Veggie Frittata

Veggie Frittata

Make this easy veggie frittata recipe that is keto, vegetarian and low-carb friendly!

 

Why make frittata?

This vegetable frittata recipe is delicious and perfect for breakfast, brunch, lunch or dinner! The recipe features bell peppers, mushrooms, spinach, tomatoes and Mexican cheese blend, however the vegetables and cheeses can be altered to suit your taste preferences. Potatoes or a side salad can serve as the perfect compliment to make this frittata a complete meal. This pairs well with the following recipes: Roasted Asparagus and Fried Cabbage with Bacon.

 

Does frittata freeze well?

Yes, frittata freezes well. To freeze frittata cut it into portion sizes of your choice and wrap in plastic wrap and place inside of a large ziplock back in your freezer. To reheat frozen frittata, you can thaw it in the refrigerator overnight and reheat in a pan on the stovetop or in the microwave. 

Veggie Frittata

Veggie Frittata

Yield: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Resting time: 5 minutes
Total Time: 45 minutes

A simple and tasty veggie fritttata that is appropriate for any meal of the day.

Ingredients

  • 8 eggs
  • 1/3 cup heavy cream
  • 1 tsp grey sea salt
  • 1/2 tsp ground black pepper
  • 1 tsp smoke paprika
  • 1 1/2 tsp dijon mustard
  • 3 T olive oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped bell peppers
  • 1/2 cup sliced mushrooms
  • 2 cups fresh chopped spinach
  • 1 cup Mexican cheese blend
  • 3 roma tomatoes, sliced
  • 9 tsp creme fraiche

Instructions

  1. Preheat oven to 350.
  2. In a large mixing bowl add eggs, cream, sea salt, pepper, paprika and dijon mustard and whisk until blended then set aside.
  3. Add olive oil to skillet and heat over medium-high heat. When oil is hot add onions, bell peppers and mushrooms and saute for 3 minutes.
  4. Add spinach and saute briefly -- until slightly wilted. 
  5. Pour egg mixture over the vegetables and sprinkle cheese on top. Place tomato slices on top interspersed with several teaspoon sized dollops of creme fraiche. 
  6. Turn off heat under skillet. Use pot holders to place skillet in oven and bake for 25 minutes or until fork stuck in the center comes out clean. 
  7. Remove from oven and allow frittata to sit for 5 minutes before cutting and serving. 
Nutrition Information:
Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 332 Total Fat: 27g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 290mg Sodium: 639mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 3g Sugar: 4g Sugar Alcohols: 0g Protein: 16g
All nutritional information on this website should be considered estimates. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate. Under no circumstances will Epicurean Therapy or Calysta Watson be responsible fro any loss or damage resulting from your reliance on nutritional information.