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Tag: gluten-free

  • Smoked Salmon & Cucumber Bites

    Smoked Salmon & Cucumber Bites

    How to Make Smoked Salmon & Cucumber Bites

    If you love bagel and lox, try this low carb alternative featuring smoked salmon and cream cheese on cucumber slices. These make great appetizers for entertaining, or a snack just for you!


    15 min prep time


    6servings


    4 cucumber bites

    Print Recipe >

    Step-By-Step Instructions:

    1. Cut the ends off of the cucumber. Slice into 24 rounds, about ¼-inch thick
    2. Chop 2 tbsp of the dill and add to a medium bowl. Remove the stems from the rest of the dill and separate into small sprigs. Set the sprigs aside.
    3. In the medium bowl with the chopped dill, add the cream cheese, lemon zest and juice and pepper to the bowl.
    4. Spread about 1 tsp of the cream cheese mixture onto each cucumber slice. Top each one with a piece of salmon and garnish with a dill sprig. Arrange on a platter and enjoy!
    Low Carb
    Sides
    Vegetarian
    Snacks
    No Cook
    Gluten-Free
    Quick & Easy
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    6 Servings



    • Serving Size

      4 cucumber bites


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        2.6g

        13%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      150mg
      3%

    Ingredients

    cucumber(s)
    1 large

    fresh dill (divided)
    1/4 cup

    light cream cheese
    4 oz

    lemon zest
    1 tsp

    lemon juice
    1 tsp

    black pepper
    1/4 tsp

    cold smoked salmon (cut into 24 pieces)
    4 oz

  • Low-Carb Rosemary Flax Crackers

    Low-Carb Rosemary Flax Crackers

    How to Make Low-Carb Rosemary Flax Crackers

    There are a growing number of low carb cracker options in stores, but why not try making your own? These savory crackers are made with rosemary and parmesan. Chia and flax seeds provide tons of fiber and omega-3 fatty acids. The result is crispy crackers with only 4 grams of carbohydrate and 3 grams of fiber per serving!


    6 min prep time


    10 min cook time


    12servings


    6 crackers

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat your oven to 400 degrees F. Line two baking sheets with parchment paper. Spray with avocado oil cooking spray.
    2. In a large bowl, mix the ground flax, chia seeds, cheese and rosemary. Add the egg and water and mix well.
    3. Take teaspoon sized amounts of the dough and roll into balls. Place the balls on the prepared baking sheet with enough room to spread into crackers. Cover with another layer of parchment paper. Press down using your hands to flatten into round crackers.
    4. Bake for 6 minutes. Turn over and bake for another 2 minutes or until golden brown.
    5. Let cool completely before eating. Store in an airtight container for up to 10 days.
    Low Carb
    Vegetarian
    Holidays & Entertaining
    Gluten-Free
    Appetizers
    Quick & Easy
    Snacks
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    Nutrition facts

    12 Servings



    • Serving Size

      6 crackers


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      85mg
      2%

    Ingredients

    avocado oil cooking spray
    1

    ground flax seed
    3/4 cup

    chia seeds
    1/4 cup

    Parmesan cheese (finely grated)
    1/3 cup

    dried rosemary
    2 tsp

    water
    1/2 cup

    large egg
    1

  • Roasted Asparagus with Parmesan

    Roasted Asparagus with Parmesan

    How to Make Roasted Asparagus with Parmesan

    Asparagus is one of the first green veggies to start popping up in early spring. Here is a simple recipe that lets those spears shine! They’re seasoned with pepper and lemon zest, then finished with fresh lemon juice and a dusting of parmesan


    5 min prep time


    15 min cook time


    6servings


    1/2 cup (5-6 spears)

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    Step-By-Step Instructions:

    1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper. Snap the tough ends off of the asparagus and discard.
    2. In a large bowl, toss the asparagus with the olive oil, pepper and lemon zest.
    3. Place the asparagus on the prepared baking sheet in a single layer. Bake for 15 minutes or until tender. Remove from the oven, then sprinkle with cheese and lemon juice.
    Low Carb
    Gluten-Free
    Quick & Easy
    Budget Friendly
    Sides
    Vegetarian
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup (5-6 spears)


    • Amount per serving



      Calories





      35

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      220mg
      5%

    Ingredients

    asparagus
    2 lbs

    olive oil
    1 tsp

    black pepper
    1/4 tsp

    zest of 1 lemon
    1

    Parmesan cheese (grated)
    2 tbsp

    lemon juice
    1 tbsp

  • Garlic Sesame Pork Tenderloin

    Garlic Sesame Pork Tenderloin

    How to Make Garlic Sesame Pork Tenderloin

    This quick and easy pork tenderloin recipe gets its savory flavor from a garlic sesame marinade. The tenderloin is cut into slices and pan-seared so it cooks up faster than roasting the whole tenderloin. For a lighter, low carb version of a classic “meat and potatoes” meal, pair this pork tenderloin with our low carb Cauliflower Mashed “Potatoes” and Roasted Asparagus with Parmesan.


    25 min prep time


    12 min cook time


    4servings


    3 oz

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    Step-By-Step Instructions:

    1. Remove any silver skin from the pork with a sharp knife. Slice the pork into ½” thick medallions.
    2. In a medium bowl, mix the remaining ingredients. Add the pork and toss with the marinade. Cover and put in the fridge for 20 minutes to marinate.
    3. Preheat your oven to 450 degrees F.
    4. Heat a large ovenproof skillet over medium-high heat. Spray with cooking spray. Add the pork and sear for 1 minute per side or until golden brown.
    5. Put the skillet in your preheated oven and cook for 5 minutes. Flip the pork and cook for 5 minutes or until a thermometer inserted into the thickest part reads 145 degrees F.
    6. Let the pork rest for 5 minutes, then serve.
    Low Carb
    Dinner
    Main Dish
    Easy Pantry Recipes
    Gluten-Free
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3 oz


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      290mg

      13%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      23g

    • Potassium
      380mg
      8%

    Ingredients

    pork tenderloin
    1 lbs

    sesame oil
    1 tbsp

    tamari (reduced sodium)
    2 tbsp

    garlic (crushed)
    4 cloves

    black pepper
    1/4 tsp

  • Low-Carb Easy Tiramisu

    Low-Carb Easy Tiramisu

    How to Make Low-Carb Easy Tiramisu

    This low carb version of tiramisu uses a coffee-soaked almond crumble instead of lady fingers. The creamy topping is made of Greek yogurt with a hint of mascarpone cheese for a lighter dessert with the same great taste.


    15 min prep time


    3 min cook time


    6servings


    1 serving glass

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    Step-By-Step Instructions:

    1. In a medium skillet over medium heat, toast the almond flour for 3 minutes or until golden, stirring often to avoid burning.

    2. In a small bowl, mix the toasted almond flour, 1 1/2 tbsp of the erythritol, cinnamon and salt. Add the espresso and stir. Divide between 6 serving glasses (about 1 heaping tablespoon each).

    3. In a medium bowl, mix the yogurt with the mascarpone, remaining 1/4 cup erythritol, rum, orange zest and vanilla. 

    4. Spoon about 1/3 cup on top of the coffee-almond base in each of the serving glasses. Dust each tiramisu lightly with cocoa powder just before serving.

    Low Carb
    Italian
    Holidays & Entertaining
    Gluten-Free
    Dessert
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 serving glass


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      125mg

      5%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      10g

    • Potassium
      177mg
      4%

    Ingredients

    almond flour
    1/2 cup

    erythritol or other sugar substitute (divided use)
    1/4 cup plus 1 1/2 tbsp

    ground cinnamon
    1 tsp

    salt
    1/4 tsp

    espresso or strong coffee
    1 tbsp

    Plain Nonfat Greek yogurt
    2 cup

    mascarpone cheese
    3 tbsp

    dark rum
    1 tbsp

    orange zest
    2 tsp (from 1 orange)

    vanilla extract
    1 tsp

    cocoa powder
    1 tsp

  • Low-Carb Cauliflower Mashed “Potatoes”

    Low-Carb Cauliflower Mashed “Potatoes”

    How to Make Low-Carb Cauliflower Mashed “Potatoes”

    We’re not going to say that this mashed cauliflower tastes exactly like mashed potatoes, but it’s so good we promise you won’t mind. This dish makes a great low carb addition to a classic “meat and potatoes” meal. We suggest pairing with this Garlic Sesame Pork Tenderloin and Roasted Asparagus with Parmesan.


    10 min prep time


    10 min cook time


    4servings


    3/4 cup

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    Step-By-Step Instructions:

    1. Cut the cauliflower into florets (discard the thick stem). Insert a steamer basket in a large pot and fill the pot with water up until the level of the steamer basket. Add the cauliflower florets. Cover the pot and steam over high heat for 8 minutes or until the cauliflower is softened.
    2. Drain the cauliflower and add it to a large bowl. Use a fork or potato masher to mash the cauliflower. Stir in the butter and cheese while the cauliflower is still hot. Add the salt and pepper and stir until the mixture is mostly smooth and creamy. Serve and top with chives.
    Low Carb
    Vegetarian
    Sides
    Quick & Easy
    Holidays & Entertaining
    Gluten-Free
    Budget Friendly
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      410mg
      9%

    Ingredients

    cauliflower
    1 large head

    butter
    2 tsp

    grated white cheddar cheese
    1/4 cup

    salt
    1/8 tsp

    black pepper
    1/8 tsp

    chopped fresh chives
    2 tbsp

  • Low-Carb Cauliflower Breadsticks

    Low-Carb Cauliflower Breadsticks

    How to Make Low-Carb Cauliflower Breadsticks

    Enjoy the savory taste of cheesy garlic bread without all the carbs! These “bread” sticks are great on their own paired with a soup or pasta. You could also use this recipe as the base for a low carb pizza or flatbread.


    10 min prep time


    35 min cook time


    12servings


    1 breadstick

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    Step-By-Step Instructions:

    1. Preheat your oven to 375 degrees F.

    2. Line a rimmed baking sheet with parchment paper and spray with cooking spray. Pour on the riced cauliflower and spread into an even layer. Bake for 15 minutes. Remove cauliflower from the oven, and turn the temperature up to 450 degrees F.

    3. Line a large bowl with two layers of paper towels or a clean dish towel. Pour in the cooked cauliflower and let it cool.

    4. Add another layer of towels on top of the cooled cauliflower and press down with your hands. Squeeze out as much liquid as you can.

    5. In a large mixing bowl, mix the cauliflower, egg whites, 1/2 cup of cheese, garlic powder, herbs and pepper.

    6. Line your baking sheet with a fresh layer of parchment paper. Spray with cooking spray. Place your cauliflower dough on the prepared baking sheet and press into an even rectangle about 1/4” thick and 7×9” in size. Bake for 20 minutes, then sprinkle the rest of the cheese on top. Broil a couple more minutes until the cheese melts and starts to brown.

    7. Let cool, then cut into 12 breadsticks.

    Low Carb
    Comfort Food
    Vegetarian
    Sides
    Gluten-Free
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    Nutrition facts

    12 Servings



    • Serving Size

      1 breadstick


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      175mg
      4%

    Ingredients

    fresh riced cauliflower
    2 (16-oz) bags

    egg whites
    1/4 cup

    shredded part-skim mozzarella cheese (divided use)
    1 cup

    garlic powder
    1 tsp

    dried oregano
    1 tsp

    dried basil
    1/2 tsp

    dried thyme
    1/2 tsp

    black pepper
    1/4 tsp

  • Cashew Chicken with Bell Peppers

    Cashew Chicken with Bell Peppers

    How to Make Cashew Chicken with Bell Peppers

    This lighter version of the Chinese take-out classic cooks up just as fast as ordering out. We use red, yellow, and green bell pepper for color, but you could use any variety of bell peppers. Serve by itself or over a side of brown rice or cauliflower rice for a low carb meal.


    5 min prep time


    15 min cook time


    4servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large skillet or wok over medium-high heat, heat half of the oil. Add the chicken and sauté for 6 minutes or until cooked through. Remove from the pan and set aside.
    2. Add the other half of the oil to the pan. Add the onion to the pan and sauté for 2 minutes. Add the bell peppers, garlic and ginger, rice vinegar, tamari and chili paste. Sauté for 3 minutes or until the peppers are tender.
    3. Add the cooked chicken and cashews to the pan and stir to warm, about 2 minutes.
    4. Remove from heat and stir in the sesame oil. Garnish with sesame seeds.
    Low Carb
    Dinner
    Main Dish
    Quick & Easy
    Gluten-Free
    One Pot
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      17g

      22%

      • Saturated Fat
        3.5g

        18%
      • Trans Fats
        0g

    • Cholesterol
      105mg

      35%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      22g

    • Potassium
      600mg
      13%

    Ingredients

    avocado oil (divided)
    2 tsp

    boneless skinless chicken thighs (cut into bite-sized peices)
    1 lbs

    medium onion (diced)
    1/2

    bell peppers (any mix of colors) (cut into 1-inch chunks)
    3

    minced garlic
    2 tbsp

    minced fresh ginger
    2 tbsp

    rice vinegar
    1/4 cup

    reduced sodium tamari
    3 tbsp

    chili paste
    1 tbsp

    unsalted cashews (roasted)
    1/4 cup

    sesame oil
    1 tbsp

    sesame seeds
    1 tbsp

  • Avocado Lime Salad Dressing

    Avocado Lime Salad Dressing

    How to Make Avocado Lime Salad Dressing


    5 min prep time


    12servings


    2 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. In a blender or food processor, puree all ingredients until smooth. Add more water if you would like a thinner dressing.

    2. Store in a jar with a tight fitting lid or other airtight container in the fridge for up to 7 days.

    Low Carb
    Salad Dressings & Condiments
    Vegetarian
    No Cook
    Gluten-Free
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      2 tbsp


    • Amount per serving



      Calories





      25

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      50mg

      2%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    • Potassium
      70mg
      1%

    Ingredients

    avocado (pitted and peeled)
    1

    Plain Nonfat Greek yogurt
    1/4 cup

    water
    1/2 cup

    fresh cilantro (leaves and stems)
    1/4 cup

    lime juice
    3 tbsp

    garlic (minced)
    1 tbsp

    salt
    1/4 tsp

  • Avocado Alfredo with Zucchini Noodles

    Avocado Alfredo with Zucchini Noodles

    How to Make Avocado Alfredo with Zucchini Noodles

    Traditional alfredo sauce is a decadent dish made with lots of cream and butter. This lighter version gets its creaminess from avocado, which is full of heart-healthy monounsaturated fatty acids (instead of saturated fat found in cream and butter). It also adds lots of fiber to a dish that typically has none. For a low carb meal, we toss the sauce with zucchini noodles instead of regular pasta. You can spiralize your own zucchini with a special tool, or make ribbons with a vegetable peeler. You can also check the produce aisle or the freezer aisle for spiralized zucchini.

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    10 min prep time


    10 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a blender or food processor, puree the avocado flesh with 2 tbsp of the parmesan cheese, lemon juice, salt and pepper.

    2. Heat the oil in a large skillet or wok over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the zucchini noodles and sauté, stirring frequently, until crisp-tender, about 3 minutes. 

    3. Remove the skillet from the heat, then add the avocado puree. Mix with tongs to coat the zucchini noodles and warm the avocado sauce.

    4. Serve immediately. Top each serving with the remaining cheese and parsley.

    Veggie Rich
    Low Carb
    Fiber Focused
    Italian
    Dinner
    Vegetarian
    Quick & Easy
    Main Dish
    Gluten-Free
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      640mg
      14%

    Ingredients

    avocado
    2 whole

    Parmesan cheese (grated, divided use)
    1/4 cup

    lemon juice
    1/2 tbsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    avocado oil
    1 tbsp

    garlic (minced)
    2 clove

    zucchini noodles
    4 cup

    chopped fresh parsley
    2 tbsp