You don’t have to give up the comfort foods you love to make them fit your goals. Sometimes a small swap is all it takes.

These stuffed cabbage rolls keep the familiar ground beef, onion, and tomato flavors, while cauliflower rice stands in for the regular rice. The key is to cook it first and squeeze out as much moisture as you can. That way, the filling stays hearty instead of watery.

Stuffed Cabbage Rolls

Makes: 4 servings
Prep time: About 25 minutes
Bake time: 1 hour 15 minutes

Ingredients

• 8 large cabbage leaves

• 1 pound ground beef

• 1/3 cup cooked cauliflower rice, cooled and squeezed dry

• 1/4 cup chopped onion

• 1 egg, lightly beaten

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 1 can condensed tomato soup

• 1 can diced tomatoes

• Green pepper strips

Directions

1. Heat the oven to 350°F. Bring a large pot of water to a boil. Carefully add the cabbage leaves and boil for 2 to 3 minutes, until they’re soft enough to roll. Drain and pat dry.

2. In a bowl, mix the ground beef, cooked cauliflower rice, onion, egg, salt, and pepper.

3. Divide the filling among the cabbage leaves. Fold in the sides and roll each leaf around the filling.

4. Arrange the rolls seam-side down in a baking dish. Pour the condensed tomato soup and diced tomatoes over the top. Add green pepper strips (this is for flavor and it makes a huge difference).

5. Cover the dish with foil and bake for 1 hour 15 minutes. Let them rest for a few minutes before serving.

A couple of helpful notes

• Squeeze the cooked cauliflower rice really well before adding it to the filling. Extra moisture can make the rolls watery.

• Condensed tomato soup can vary in its ingredients and nutrition. Check the label if that matters to you, or use your favorite tomato sauce instead.

Serve them warm with the tomato sauce spooned over the top. Cozy, familiar, and still full of flavor.

I love these with a side of mashed cauliflower “potatoes” to make the meal extra cozy. Serve the cabbage rolls warm, with plenty of tomato sauce spooned over the top.

Follow along as we keep turning our favorite recipes into low carb dishes that work for real life. And don’t let anyone tell you that you have to give up the foods you love to reach your goals.

Cooking Video

I’ve seen chicken crust pizza. I’ve seen cauliflower crust pizza. But why has nobody thought of sausage crust? I mean… sausage is already on pizza - why not make it the base too?

Say hello to your new favorite low-carb, high-flavor pizza hack.

Ingredients for the Crust:

• 1 lb ground pork

• Trader Joe’s garlic salt (to taste)

• 1 cup parmesan cheese

• Sprinkle of fennel

• 1 egg

How to Make It:

1. Preheat your oven to 400°F.

2. Mix the ground pork, garlic salt, parmesan, fennel, and egg until well combined.

3. Lay a sheet of parchment paper on your counter, place the meat mixture on it, then cover with another sheet of parchment.

4. Roll it out into a nice, round pizza shape.

5. Bake for 20–25 minutes. Once done, remove and drain any excess oil.

Topping Ideas (I’m obsessed with this combo!):

• Salami

• Trader Joe’s sweet and spicy jalapeños

• Garlic

• Mozzarella cheese

Pop it back in the oven until the cheese starts to melt, then add fresh basil for the last couple of minutes.

The result? A golden, crispy, cheesy masterpiece that’s completely low-carb and guilt-free. It’s rich, savory, and perfect for anyone who loves pizza but wants to skip the carbs.

Honestly, I can’t believe it took me this to share it but I wanted to try it first and EVERY time I make it I’m obsessed. If you love pizza, this sausage crust version might just become your new go-to!

Cooking Video :

If you’re trying to eat cleaner but still want that warm, cheesy, soul-hugging comfort food feeling, this low-carb zucchini lasagna is going to hit the spot.

The biggest secret to making zucchini lasagna that doesn’t turn watery is removing moisture from the zucchini first. Don’t skip this step - it’s the difference between lasagna and a sad, soggy casserole.

Ingredients

• 3-4 medium zucchinis, sliced lengthwise into thin strips

• 2 lb ground beef

• 24 oz pasta sauce

• 15 oz ricotta

• 2 cups shredded mozzarella cheese

• 1 egg

• olive oil

• Salt and pepper to taste

• Italian seasoning or garlic powder (optional)

• 1 cup shredded parmesan cheese

• fresh basil

Instructions

1. Prepare the zucchini

Slice zucchini lengthwise into thin lasagna-style noodles.

Lay the slices on paper towels, sprinkle lightly with salt, and let sit for about 15–20 minutes.

Press out the moisture using another paper towel. This step keeps your lasagna from getting watery.

2. Cook the meat sauce

Heat olive oil in a pan.

Add ground beef, salt, and pepper.

Cook until browned and fully crumbled.

Stir in marinara sauce and let simmer for about 5 minutes.

3. Mix the cheese layer

In a bowl, combine ricotta (or substitute), one egg, and a little Italian seasoning and garlic powder.

This helps the lasagna hold together when sliced.

4. Assemble the lasagna

Preheat oven to 400°F

In a baking dish, layer:

• Zucchini slices

• Meat sauce

• Cheese mixture

• Mozzarella cheese

Repeat layers until ingredients are used.

Finish with a thick layer of mozzarella on top.

5. Bake

Bake for 35–40 minutes until the top is golden and bubbly.

Let it rest for about 10 minutes before cutting.

Garnish with fresh basil.

Why This Works for Low-Carb Eating

You get the satisfaction of traditional lasagna without the blood sugar spike from pasta. Zucchini keeps the texture light, while the cheese and meat provide protein and fat to keep you full longer.

If you’re living a low-carb lifestyle, this is the kind of recipe that feels indulgent but still supports your health goals.

Cooking Video

If you’re craving creamy mashed potatoes but want a low carb alternative that actually tastes amazing, this mashed garlic cauliflower is it.
Simple ingredients, big flavor, and ready in minutes.

This is one of those recipes that proves you don’t need potatoes to get that rich, comforting vibe.

Ingredients

• 2 lb cauliflower (cut into florets)

• 2 garlic cloves

• 2 tbsp unsalted butter

• ¼ cup parmesan cheese

• ¼ cup sour cream

• Salt & pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil.

2. Add the cauliflower and garlic cloves and boil until very tender (about 10–12 minutes).

3. Drain well - excess water = watery mash.

4. Add the cauliflower and garlic to a blender or food processor.

5. Add butter, parmesan, sour cream, salt, and pepper.

6. Blend just until creamy but still slightly chunky. Don’t overblend — texture is key here.

Why You’ll Love It

• Low-carb & gluten-free

• Creamy, garlicky, and indulgent

• Tastes shockingly close to mashed potatoes

• Perfect with steak, chicken, or as a holiday side

Comfort food, without the carb crash
Let me know if you try it - this one’s a keeper.

Cooking Video

Macros (Per Serving - About 4 Servings)

• Calories: ~175–185 kcal

• Protein: ~7–8 g

• Fat: ~14–15 g

• Total Carbs: ~9–10 g

• Fiber: ~3–4 g

• Net Carbs: ~5–6 g

Sometimes the simplest foods are the ones that nourish us the most.

This is that salad.

No fancy ingredients. No complicated prep. No trendy superfoods you can’t pronounce. Just real, fresh vegetables and a few pantry staples coming together to create something that tastes bright, clean, and deeply satisfying.

I make this salad on repeat - especially when I want something refreshing, grounding, and effortless. It pairs with everything and somehow tastes even better the longer it sits.

Why This Salad Works

This salad hits all the marks:

• Hydrating (hello cucumbers + tomatoes)

• Digestive-friendly (lemon + olive oil do wonders)

• Anti-inflammatory

• Naturally low-carb & gluten-free

• Five ingredients. Zero stress.

It’s proof that you don’t need complicated recipes to eat well.

Ingredients

• 2-3 cups cucumbers, diced

• 1-2 cups tomatoes, diced

• 1-2 cups red onion, diced

• Juice of 1 fresh lemon

• Extra virgin olive oil (drizzle to your liking)

• Sea salt (to taste)

That’s it. Truly.

Directions

1. Add cucumbers, tomatoes, and red onion to a bowl.

2. Squeeze the juice of one lemon over the vegetables.

3. Drizzle with olive oil.

4. Sprinkle with salt.

5. Toss gently and let it sit for 5–10 minutes if you have time (it gets better).

No measuring. No rules. Adjust everything to your taste.

Tips to Make It Even Better

• Let it marinate for a few minutes before eating—the flavors bloom beautifully.

• Use the best olive oil you have - it really shines here.

• This salad keeps well in the fridge and is amazing the next day.

• If you want to add fresh herbs mint and parsley are amazing.

• I haven’t tried this but I bet some feta cheese on top would be amazing too although not necessary!

How I Eat It

• Alongside grilled chicken, fish, or steak

• As a light lunch with extra protein added

• Straight from the bowl while standing in the kitchen (highly recommended)

It’s one of those recipes that feels too simple to be special - until you make it once and realize you’ll never stop.

Final Thought

If you’re overwhelmed by nutrition, recipes, or “doing it right,” let this salad be your reset.

Real food doesn’t need to be complicated to be healing.

Sometimes the easiest recipes really are the best ones.

Cooking Video

This creamy chicken bake is one of those throw-it-together-and-let-the-oven-do-the-work dinners. It’s low-carb, gluten-free, comforting, and perfect for busy weeknights or meal prep. Bonus: it uses rotisserie chicken to save time.

Ingredients

• 10 oz bag broccoli

• 1 lb cooked rotisserie chicken, shredded

• ½ cup chicken bone broth

• 6 oz cream cheese, softened

• ½ cup sour cream

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 cup Mexican blend cheese

• Olive oil

• Salt & pepper, to taste

• Green onions, for topping (optional)

Directions

1. Preheat oven to 350°F.

2. Lightly grease a baking dish with olive oil.

3. In a large bowl, stir together the broccoli, shredded chicken, bone broth, cream cheese, sour cream, garlic powder, onion powder, salt, and pepper until well combined.

4. Transfer mixture to the prepared baking dish and spread evenly.

5. Sprinkle the Mexican cheese over the top.

6. Bake for 25 minutes, or until bubbly and lightly golden.

7. Remove from oven and top with sliced green onions.

Tips

• For extra richness, let the cream cheese fully soften before mixing.

• Want a little heat? Add red pepper flakes or diced jalapeño.

• This reheats beautifully and tastes even better the next day.

Simple, nourishing, and satisfying - this one’s a keeper.

Cooking Video

This cozy, bean free chili is so hearty and satisfying, you won’t even think about what’s missing.

⭐️ Gluten-free, Paleo-friendly, low-carb comfort food.

🛒 Ingredients

• 1 lb ground beef

• 1 lb ground pork

• 1 large onion, diced

• 8 cloves garlic, minced

• 2–3 cans Rotel diced tomatoes & green chiles

• 1 can (6 oz) tomato paste

• 1/4 cup chili power

• 2 Tbsp ground cumin

• 1 Tbsp dried oregano

• 2 tbsp Worcestershire sauce

• 2 tsp sea salt

• 1 tsp black pepper

• 1-2 bay leaves

• olive oil

• chicken broth

Toppings (Optional)

• Shredded cheddar cheese

• Sour cream or Greek yogurt

• Chopped cilantro

• Sliced jalapeños

• Avocado

Instant Pot

1. Sauté:
   Utilize the Sauté function to heat olive oil, then sauté the garlic and onion before browning the meat.

2. Add the Rest:
   Stir in additional ingredients and add in bay leaves last.

3. Pressure Cook:
   Seal the lid and cook on High Pressure for 15-20 minutes.
   Let the pressure release naturally for 10 minutes, then Quick Release.

4. Serve:
   Taste and adjust seasonings. Add your favorite toppings!

This chili stays rich without beans by leaning into pork’s savory fat and the bold Rotel flavor. The tomato paste deepens the base while the chili powder and cumin give that classic kick that is perfect for meal prep or cozy weeknight dinners.

👩‍🍳 Tips

✅ Make it spicier: Add a chopped jalapeño or extra chili powder.
✅ Chunkier texture: Omit broth or add chopped bell peppers. If you leave out the broth prepare this on the stove or in a slow cooker to prevent triggering the Instant Pot burn notice.
✅ Freezer friendly: Cool completely, then store in freezer bags.

Cooking Video

🥣 5-Minute Dinner Hack: Cozy Chicken Soup

We all have those nights where cooking feels like climbing a mountain. Enter: my easiest weeknight dinner hack ever - a 5-minute chicken soup meal that tastes like you actually tried. 😉

All you need is:

• Whole Foods Mom’s Chicken Soup

• Zucchini noodles (spiralized) or Cauliflower Rice

• (Optional but delicious) extra salt + a squeeze of fresh lemon

How to Make It:

1. Pour the chicken soup into a pot and warm it over medium heat.

2. Add in spiralized zucchini noodles OR cauliflower rice - whatever you have on hand.

3. Bring to a gentle boil for about 5 minutes, until the zucchini softens or the rice warms through.

4. Taste and season - a pinch of salt + a splash of lemon takes it next level.

5. Serve hot and bask in your dinner genius.

Pair it with a simple Italian side salad and you’ve got a complete meal that feels homemade, comforting, and nourishing - without the work.

Perfect for sick days. Busy nights. Lazy nights. All the nights.

Cooking Video :

⭐ Why I’m Obsessed With This Soup

• Ultra creamy without cream

• High protein thanks to cottage cheese + bone broth

• Perfect for meal prep

• Sneaks in SO many veggies

• The flavor is insanely good - smoky, sweet, cozy

🛒 Ingredients

• 1 large butternut squash

• 1 large red onion, cut into wedges

• 12 mini red peppers or 2 red bell peppers, halved and seeded

• 1 whole garlic bulb

• 1 tbsp olive oil

• 1 tbsp onion powder

• 1 tbsp thyme

• 1 tbsp smoked paprika

• Salt, to taste

• 17 oz bone broth (chicken, veggie, or beef)

• 3/4 tub of cottage cheese

👩‍🍳 Directions

1️⃣ Roast the vegetables

1. Preheat oven to 410°F.

2. Place the butternut squash halves on a baking sheet, cut-side up.

3. Add the onion wedges and peppers to the same tray.

4. Drizzle everything with the oil, then season with onion powder, thyme, and smoked paprika.

5. Drizzle the exposed garlic bulb with a little oil, wrap it in foil or parchment, and place it on the tray.

6. Roast for 50–60 minutes or until everything is tender and caramelized.

2️⃣ Blend it all together

1. Scoop the roasted squash out of the skin and add it to a blender.

2. Add the roasted onion, peppers, and all the soft roasted garlic

3. Pour in the bone broth and cottage cheese.

4. Blend until silky smooth.

5. Taste and adjust with salt or additional spices if needed.

3️⃣ Serve + store

• Ladle into bowls and add your favorite toppings (I added sour cream!)

• Refrigerate leftovers - it reheats beautifully and is perfect for meal prep.

👩‍🍳 Cooking Video

If you’ve been craving lasagna but want to keep things light, these low carb lasagna stuffed peppers are the perfect weeknight solution. Tender bell peppers hold a deliciously cheesy, hearty meat sauce… and trust me, you won’t miss the noodles one bit.

✨ Ingredients

• 4 bell peppers

• 1 lb ground beef or turkey

• 3 cloves garlic, minced

• 1/2 cup yellow onion, diced

• 1 jar pasta sauce (no-sugar-added recommended)

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese

• Olive oil

• Salt & pepper to taste

👩‍🍳 Instructions

Prep the peppers
Preheat oven to 400°F. Slice bell pepper tops off and remove seeds. Place cut side up in a baking dish, drizzle with olive oil, and season with salt + pepper. Cover with foil and bake for 10 minutes to soften.

Make the meat mixture
While the peppers bake, heat a drizzle of oil in a skillet over medium. Sauté onions and garlic for 1–3 minutes until translucent. Add ground beef and cook for 5–6 minutes, breaking it up as it browns. Drain any excess liquid.
Stir in pasta sauce, season with salt + pepper, and warm through.

Assemble
Remove the peppers from the oven. Spoon a layer of meat sauce into each pepper, add a few tablespoons of ricotta, then top with more meat sauce. Sprinkle shredded mozzarella over each.

Bake & Melt
Cover the baking dish with foil again and bake for 15 minutes, until peppers are tender and cheese is melted and bubbly.

Serve warm & enjoy every low-carb bite! 😍

🎬 Cooking Video

When those pizza cravings hit, but you’re determined to stay on track these zucchini pizza boats save the day.
They’re cheesy, saucy, and loaded with flavor… but light enough that you don’t feel like you’ve “cheated.”

🥒 Ingredients

• 3 medium zucchinis

• Marinara or Pizza Sauce

• 1 cup shredded mozzarella cheese

• ½ green bell pepper, diced

• ½ small onion, thinly sliced

• 3–4 mushrooms, sliced

• 1 tablespoon olive oil

• ½ teaspoon garlic powder

• ½ teaspoon Italian seasoning

• Salt & pepper, to taste

• Optional: fresh basil, red pepper flakes, or parmesan for topping

🔥 Directions

1. Preheat & prep: Heat your oven to 400°F. Slice each zucchini in half lengthwise and scoop out the seeds with a spoon to form boats.

2. Dehydrate the zucchini: Lightly salt the cut sides and place them face down on a paper towel for about 15–20 minutes to draw out excess moisture. Pat dry before baking — this step keeps them from turning soggy.

3. Season: Brush each zucchini half with olive oil and sprinkle with garlic powder, Italian seasoning, salt, and pepper.

4. Bake the boats (round one): Place them cut side up on a parchment-lined baking sheet and bake for 10 minutes until just tender.

5. Add toppings: Spoon marinara into each zucchini, then top with mozzarella, mushrooms, onions, and green peppers.

6. Bake again: Return to the oven for another 8–10 minutes, until the cheese is melted and bubbly.

7. Finish strong: Sprinkle with fresh basil or red pepper flakes and serve warm!

💡 Tips

• Get creative with your toppings and have fun!

• Air fryer option: 400°F for about 7 minutes after adding toppings.

💬 Final Thoughts

These zucchini pizza boats are everything you love about pizza - melty cheese, savory veggies, and that saucy bite - without the guilt or carb crash. They’re proof that eating low-carb doesn’t mean giving up the foods you crave.

💬 Cooking Video

🍂 Low-Carb Bacon Chili (Instant Pot Magic)

I don’t know about you, but when the air starts to cool and the leaves even think about turning colors, I start craving chili. It’s cozy, hearty, and basically feels like a warm hug in a bowl.

But this chili? It’s got a little twist. We’re adding bacon and a touch of squash for natural sweetness.

It’s everything you want in fall comfort food without the heavy carbs.

🥘 Ingredients

• 4–6 slices of bacon

• 1 lb ground beef

• 1 onion, diced

• 8 petite carrots, diced

• 1 jalapeño, finely chopped (optional if you like a kick)

• 4 garlic cloves, minced

• 1 tsp salt, or to taste

• 1½ tsp black pepper

• 1½ tsp chili powder

• 1 tsp smoked paprika

• 1 tsp Italian seasoning

• ½ tsp ground cumin

• 1 Tbsp tomato paste

• 2 tsp coconut aminos (adds depth + a little sweetness)

• 1 (28 oz) can fire-roasted diced tomatoes

• 2 cups beef broth

• 1 cup butternut squash, diced

Toppings (optional but highly encouraged):
Cilantro leaves, diced onion, sour cream, avocado

🔥 Instant Pot Directions

1. Turn your Instant Pot to Sauté mode.
   Cook the bacon until crispy, then remove and set aside (try not to eat it all right away).

2. Add the ground beef to the pot and brown it in the bacon fat - because flavor.

3. Toss in your chopped onion, carrots, jalapeño, and garlic. Stir until everything starts to soften.

4. Mix in the spices, tomato paste, and coconut aminos, letting the flavors come together for a minute or two.

5. Add the fire-roasted tomatoes, beef broth, and butternut squash. Give it a good stir, then seal the lid.

6. Set to Pressure Cook (High) for 15 minutes, then do a natural release for about 10 minutes.

7. Stir it up, crumble that crispy bacon on top, and finish with your favorite toppings.

🍁 Cozy, Nourishing, and Low-Carb

This chili hits all the right notes - smoky, hearty, and slightly sweet from the squash. It’s filling without being heavy, and I swear it tastes even better the next day.

If you try it, tag me or reply back - I’d love to know if the bacon + squash combo wins you over too.

🎥Cooking Reel

Who says comfort food can’t fit into a low-carb lifestyle? This creamy vodka pasta is rich, cozy, and packed with flavor—without the carb-heavy pasta. Instead, we’re serving it over light and fresh zucchini noodles for all the satisfaction with none of the crash.

The secret to making this sauce extra luscious and protein-packed? Blending cottage cheese with heavy cream before stirring it into the simmering tomato-vodka base. It gives the dish that restaurant-style creaminess with a boost of protein.

Ingredients

• 2 tbsp olive oil

• 1 medium white onion, diced

• 3 cloves garlic, minced

• ½ tsp red pepper flakes (adjust to taste)

• 1 ½ tsp dried oregano

• 1 cup vodka

• 56 oz canned peeled tomatoes (whole)

• Salt & pepper to taste

• Fresh basil leaves

• 1 cup heavy cream

• ½ cup cottage cheese

• Freshly grated Parmesan (for serving)

• Zucchini noodles (zoodles)

Directions

1. Blend for creaminess
   In a blender, combine the cottage cheese and heavy cream. Blend until completely smooth and set aside.

2. Build the flavor base
   Heat olive oil in a large pan over medium heat. Add the diced onion and sauté until translucent. Stir in the garlic and cook until fragrant.

3. Make the sauce
   Add the canned peeled tomatoes, vodka, red pepper flakes, oregano, salt, and pepper. Give it a good stir and let it simmer gently.

4. Add the creamy goodness
   Pour in the blended cottage cheese and cream mixture. Stir until the sauce becomes silky and well combined.

5. Finish with freshness
   Towards the end of cooking, gently smash the whole tomatoes with a spoon to break them down. Toss in a handful of torn fresh basil leaves for brightness.

6. Serve it up
   Spoon the rich vodka sauce generously over zucchini noodles. Top with grated Parmesan and more basil if desired.

✨ This dish feels indulgent, yet it’s low-carb, gluten-free, and balanced with protein. It’s perfect for date night, meal prep, or whenever you’re craving pasta without the heavy carbs.

Cooking Video

When the summer heat is in full swing, I’m all about light, refreshing drinks that don’t spike my blood sugar but still feel a little fancy. This Low-Carb Summer Spritz checks every box - it’s crisp, citrusy, minty, and so easy to make. Perfect for a sunny afternoon on the patio or by the pool.

What you’ll need:

• Your favorite dry white wine — I used Pinot Grigio

• Fresh mint leaves

• Fresh citrus (lemon, lime, or orange slices — I used a combo!)

• Sparkling water — I love Spindrift for a hint of real fruit flavor

• Ice

How to make it:

1. In a glass, muddle a few fresh mint leaves to release their flavor.

2. Squeeze in some fresh citrus juice for brightness.

3. Add ice and pour in your dry white wine.

4. Top with sparkling water for fizz and freshness.

5. Garnish with extra citrus slices and mint leaves for a pop of color.

Sip, relax, and enjoy a guilt-free, low-carb toast to summer. 🍃✨

Pro tip: Keep a pitcher of this mix (minus the sparkling water) in the fridge so you can top with fizz right before serving — perfect for spontaneous happy hours.

Cooking Video :

If you’ve been craving pizza but not the carb crash that comes with it - this one’s for you.

This cottage cheese crust pizza is high in protein, low in carbs, and totally satisfies that cheesy, saucy, crispy pizza craving… without the bloat.

Bonus: it’s super easy to make and only uses a handful of ingredients. I used pepperoni for this batch, but feel free to get creative with your toppings!

🧀 Ingredients :

• 1 cup cottage cheese

• 2 eggs

• 2 cups shredded parmesan cheese

• Mozzarella cheese (for topping)

• Pizza sauce (low sugar, I love Rao’s, or homemade)

• Toppings of choice (I used pepperoni)

• Oregano + red pepper flakes (for sprinkling)

🔥 Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. In a bowl, mix cottage cheese, eggs, and parmesan until well combined.

3. Smooth mixture out on pizza pan.

4. Bake for 20 minutes, then carefully flip and bake another 10–15 minutes until golden and firm.

5. Add sauce, mozzarella, and toppings.

6. Return to the oven and bake another 10–15 minutes or until cheese is bubbly and edges are crisp.

7. Sprinkle with oregano and red pepper flakes before serving.

💪 Why I Love It:

• No flour or gluten

• Packed with protein

• Actually holds up like a real crust!

Let me know if you try it - I’d love to hear your favorite toppings! Tag me on Instagram or Tik Tok!

🎥 Cooking Reel

Stuffed peppers are one of those meals that feel cozy, filling, and comforting - but this version skips the rice and brings all the bold flavor you crave. These low carb Mexican Stuffed Peppers are packed with seasoned beef, melty cheese, and fire roasted flavor in every bite.

They're easy to prep, great for meal prep, and 100% gluten-free thanks to Siete taco seasoning. Spicy, saucy, and topped with gooey cheese - what more could you want?

🛒 Ingredients

• 1 lb ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 packet Siete taco seasoning

• 1 can fire-roasted tomatoes (undrained)

• 6 bell peppers (any color), tops removed and seeds scooped out

• 1-2 cups beef broth

• Sliced jalapeño (optional, for topping)

• Shredded Mexican cheese blend

• Salt + pepper

• Fresh cilantro, chopped (for garnish)

• Sour cream, for serving

👩‍🍳 Directions

1. Preheat oven to 375°F.

2. In a skillet, brown the ground beef over medium heat. Once mostly cooked, stir in the taco seasoning - but instead of water, use a splash of beef broth to mix it in and deepen the flavor.

3. Add the onion and garlic and sauté until soft and fragrant. Stir in the fire-roasted tomatoes, season with salt + pepper, and simmer for a few minutes.

4. Place the bell peppers upright in a baking dish and pour a little beef broth into the bottom of the pan to keep everything juicy.

5. Fill each pepper with the beef mixture and cover the dish tightly with foil.

6. Bake for 30 minutes covered.

7. Remove foil, top each pepper with sliced jalapeño and shredded cheese. Turn oven to broil and cook for another 3–5 minutes, until the cheese is bubbly and golden.

8. Serve hot with a dollop of sour cream and a sprinkle of fresh cilantro.

🥑 Serving Tips

Pair with cauliflower rice, avocado slices, or a fresh green salad for a complete low-carb meal.

These keep great in the fridge and reheat like a dream - meal prep win!

🎥 Cooking Reel

🌮 Save this one. Tag me if you make it!

This one’s SUPER easy and absolutely delicious. Think creamy, cheesy Alfredo vibes - but without the heavy pasta crash. These zucchini boats are packed with protein, low in carbs, and so satisfying. Perfect for busy weeknights or meal prep!

🥒 What You’ll Need:

• 3 zucchinis, sliced in half lengthwise and scooped out

• 1 rotisserie chicken, shredded or chopped

• 1 cup mozzarella cheese, divided

• 1 cup cottage cheese

• Rao’s Alfredo sauce

• Garlic powder, oregano, paprika, salt & pepper to taste

• Red pepper flakes for topping

👩‍🍳 How to Make Them:

1. Slice zucchinis in half and scoop out the centers with a spoon to make little boats.

2. Shred your rotisserie chicken (such a time-saver).

3. In a blender, blend together cottage cheese and Alfredo sauce until smooth and creamy.

4. In a large bowl, combine the chicken, blended sauce, ½ cup of the mozzarella cheese, and your spices (garlic powder, oregano, paprika, salt & pepper).

5. Spoon the mixture into your zucchini boats.

6. Top with the remaining mozzarella.

7. Air fry at 350°F for 10–12 minutes, or until the cheese is melted and golden.

8. Sprinkle with red pepper flakes for a little kick!

🧠 Why I Love It:

• Protein-packed from both the chicken and cottage cheese

• Comfort food feel without the heavy carbs

• Low effort, big flavor—it all comes together in under 20 minutes

Let me know if you try it! 💚

Until next time - eat clean and feel amazing ✨

🎬Cooking Reel

🦐 Low Carb Shrimp Scampi

Zoodle magic and buttery garlic shrimp - this is next level low carb comfort.

We’re turning a restaurant classic into a low carb masterpiece. Think buttery shrimp, fresh lemon, and garlic… all tossed with zucchini noodles and finished with a crunchy pork rind-Parmesan topping that’s chef’s kiss. This one’s gluten free, low carb, and won’t leave you feeling sluggish after.

Let’s spiral, sauté, and serve!

🛒 Ingredients

• 3 medium zucchini

• 1 lb frozen or fresh shrimp (peeled & deveined)

• olive oil

• 5 cloves garlic, minced

• ½ tsp red pepper flakes

• ⅓ cup dry white wine (I used Pinot Grigio)

• Juice of ½ lemon, plus wedges for serving

• 4 tbsp butter

• 1 tsp Trader Joe’s Garlic Salt (or to taste)

• 1 cup pork rinds, crushed

• ¼ cup grated Parmesan cheese

• ¼ cup finely chopped fresh parsley

🛠️ Tools: Zucchini Spiraler

🔪 Quick Prep

• Spiral the zucchini into medium noodles. Optional : Lay on a paper towel, sprinkle lightly with salt, and let sit 10–15 mins to draw out moisture. Pat dry before cooking.

• Mince garlic and cut lemon into wedges.

• Crush pork rinds in a zip-top bag using a rolling pin or your hands.

• Defrost shrimp under cold running water if frozen. Pat dry.

🍳 Let’s Cook

1. Sauté the Zoodles:
In a large pan over medium heat, warm 1 tbsp olive oil. Add zucchini noodles and season with Trader Joe’s Garlic Salt. Sauté just until they’re heated through but still have a bite - about 3–4 minutes. Avoid overcooking or they’ll turn mushy. Remove from heat and set aside.

2. Cook the Shrimp:
In another skillet, heat 1 tbsp olive oil + 4 tbsp butter. Add minced garlic and red pepper flakes. Stir for 30 seconds until fragrant (don’t burn the garlic!).
Add shrimp and cook for about 2 minutes per side until opaque and pink. Remove shrimp to a bowl.

3. Make the Sauce:
In the same pan, pour in the white wine and lemon juice. Simmer for 2–3 minutes, scraping up any bits from the pan.

4. Toss & Finish:
Pour the lemon-garlic pan sauce over the shrimp. Add Parmesan, crushed pork rinds, and fresh parsley. Toss gently to coat everything.

🍽️ Assemble & Serve

Spoon the buttery shrimp mixture over your sautéed zucchini noodles. Top with fresh parsley and a lemon wedge.

Let me know if you make this one—I’d love to hear your twist!
🧄🧈🍋

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🍔 Healthy Big Macs – Low-Carb, High Flavor!

Craving a Big Mac but not the bloat? I’ve got you. This cleaned up version of the classic hits all the nostalgic flavors without the bun, the blood sugar crash, or the regret.

We’re building juicy, cheesy burger stacks over a bed of lettuce and drizzling them with a homemade Big Mac sauce that’s just the right amount of tangy.

🛒 Healthy Big Mac Shopping List

Protein & Dairy

• 1 lb hamburger patties (or ground beef to form your own)

• American cheese slices

• Greek yogurt (plain, whole milk or 2%)

Produce

• 1 white onion

• Shredded lettuce

• Pickles

Pantry Staples & Condiments

• Mustard

• Sweet relish

• Ketchup (no sugar added if preferred)

• Coconut aminos

• Paprika

• Salt

• Trader Joe’s Garlic Salt (or your favorite garlic salt blend)

✨ The Big Mac Sauce :

Let’s start with the star of the show, the Big Mac sauce. This version is lighter, gut-friendly, and still full of flavor.

Healthy Big Mac Sauce Ingredients:

• ½ cup Greek yogurt

• 2 tsp mustard

• 2 tsp sweet relish

• 2 tsp ketchup

• 1 tsp coconut aminos

• ½ tsp paprika

• Salt to taste

Stir everything together in a small bowl and boom, you’ve got yourself a creamy, tangy, sweet-and-savory sauce that takes this burger to the next level.

🍔 The Burger Stack:

• 1 lb hamburger patties

• Trader Joe’s Garlic Salt

• American cheese slices

• 1 diced white onion

• Shredded lettuce

• Pickles

Here’s how to build it:

1. Season + Air Fry: Sprinkle hamburger patties with Trader Joe’s Garlic Salt. Air fry at 375°F for 8–12 minutes, flipping halfway. In the last minute, top with American cheese slices and let them melt.

2. Layer it Up: On your plate, lay down a generous bed of shredded lettuce. Top with two cheesy patties.

3. Top It Off: Drizzle with your homemade Big Mac sauce, then sprinkle on diced white onion and pickles. (Trust me, I’m not in love with pickles but you’ll want them on here.)

This one’s a keeper, perfect for weeknight dinners, meal prep, or whenever that drive-thru craving hits. Let me know if you try it!

Amanda

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🍝 Zucchini Lasagna Roll Ups (Low-Carb, Gluten-Free & Totally Cozy)

If you're craving classic lasagna vibes without the heavy pasta crash, this is the dinner for you.

These zucchini lasagna roll ups are everything you love about Italian comfort food: rich, cheesy, meaty, saucy… but lighter, low-carb, and totally gluten-free. Perfect for cozy weeknights or impressing your guests with something secretly healthy.

Here’s how I make it:

✨ Ingredients

• 4 medium zucchini

• 1 lb sweet Italian ground sausage

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 tbsp Italian seasoning

• 12 oz ricotta cheese

• 1 egg

• ¼ cup grated parmesan cheese

• 24 oz jar of Rao’s marinara (or your favorite clean sauce)

• 8 oz shredded mozzarella cheese

• 1 cup cottage cheese

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👩‍🍳 Directions

1. Preheat oven to 375°F.

2. In a skillet over medium-high heat, brown the sausage with diced onions, garlic, and Italian seasoning until cooked through. Drain any excess grease.

3. In a large bowl, mix together the cooked sausage mixture, ricotta, beaten egg, and parmesan. This is your filling.

4. Slice zucchini into long thin strips (a mandoline works best here).

5. Lay the strips flat on paper towels, sprinkle with salt, and let them sweat for about 20 minutes. Pat them dry to remove excess moisture—this helps avoid a watery dish.

6. Blend cottage cheese and marinara for a high protein, rich, and creamy sauce.

7. Spread a layer of marinara on the bottom of your baking dish.

8. Scoop a spoonful of filling onto each zucchini strip, roll it up, and place it seam side down in the dish.

9. Top with the rest of the marinara and a generous handful of mozzarella.

10. Bake uncovered for 25-30 minutes until bubbly and golden.

These roll ups are cozy, satisfying, and even better the next day. Serve with a side salad or roasted veggies for a full meal—and no one will miss the noodles, I promise.

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