Korean Beef (Low Carb and Gluten Free)

korean beef

I had written this recipe down years ago and recently it has made its way back into my monthly meal rotation (mainly due to all of the cubed steak that I have leftover from the 1/4 beef we bought from my dad in July)  The marinade is really forgiving, sometimes I use more or less soy sauce and it always turns out fine.  We like to serve it over cauliflower rice, but I am sure zoodles or regular rice would be just fine too.


2 lbs cubed steak

For the Marinade:

8 Tablespoons of soy sauce

1 teaspoon red pepper flakes

1/4 cup of chopped green onions

2 Tablespoons of sesame oil

1-1/2 Tablespoons of minced garlic

1 teaspoon black pepper


1. In a small bowl, mix together all the ingredients for the marinade and pour it over the cubed steak (I usually coat the meat with my hands to make sure all sides of the meat get coated…its a little messy but worth it!)

2. Let the steak marinade for at least two hours or more in the refrigerator.

3. Preheat a grill on low to medium heat.

4. Grill the steak on both sides for 3-5 min. (This cooks really quickly due to how thin the steak so watch it closely….it tastes best when it is slightly underdone)

5. Serve by itself or on top of zucchini noodles or cauliflower rice.  If you are not counting carbs, I am sure normal rice is awesome:) **When I make the cauliflower rice I always add a little butter and salt to jazz it up a bit before I put the beef on top.



Cheesy Broccoli and Beef Casserole (Low Carb/Gluten-free)

I was very happy to stumble upon this new-to-me recipe because it is very hard to find low carb casserole recipes that I have not tried yet.  **Also, I love casseroles because they are so easy to put together and if they are topped with cheese….even better:)

Cheesy goodness!


1lb ground beef

1lb ground pork sausage

2 teaspoons of minced garlic

1/2 onion, chopped

Broccoli, cooked (I used a 12-oz microwaveable bag of broccoli for convenience)

block of cream cheese, softened

1/2 cup milk or cream

1/2 cup of Parmesan cheese

8 oz. shredded mozzarella cheese


1. Preheat the oven to 350 degrees

2. Cook the garlic, chopped onion, beef, and sausage together until done and then drain and set aside.

3. In a bowl, combine the softened cream cheese, milk, and Parmesan cheese, mixing it well and set aside.

4. In a large casserole dish, first add the meat mixture and the cooked broccoli together, then pour the cheese mixture on top and stir until everything is coated well.

5. Finally, top the casserole with mozzarella cheese.

6. Bake for 35 minutes or until nice and bubbly, then let it sit for 5 minutes to cool before serving.





Low carb Blueberry Oatmeal Pancakes

I was so hungry, that I totally forgot to take a picture while it was whole and beautiful:)


One of the nice things about raising my daily net carbs to 40, is that I can occasionally have oatmeal again.  (I also happen to have an enormous bag of frozen blueberries that desperately need to be used up soon, so I went searching for a low carb pancake recipe to try out.)  Surprisingly, there were many recipes that popped up, but some of them seemed really strange, like one used yogurt and another used cottage cheese???  But luckily, I came across a great recipe that uses just oatmeal and almond flour as its base, to create a really moist and (more importantly) delicious pancake.


1/2 cup of old fashioned oats

1/2 cup of almond flour (Another variation I tried was 1/4 cup of almond flour and 2 Tablespoons of flax seed meal. It turned out just fine, but was prone to fall apart when I flipped the pancakes over. So if you do not mind a messy pancake this variation worked just as well)

1/4 teaspoon of baking soda

1/4 teaspoon of baking powder

1/4 teaspoon of cinnamon (I have also used 1/2 teaspoon, which is great if you like a little more spice)

1/4 teaspoon of salt

1/2 cup of milk or almond milk (I used almond milk because it was lower in carbs)

2 Tablespoons of melted butter

1 egg

1/2 teaspoon vanilla

Optional:  1/2 cup of frozen blueberries (I thaw mine in the microwave first)


1. Put all of the ingredients in a blender (except the blueberries) and blend for about 1 minute.

2. Heat a skillet or a griddle on medium-high.

3. Spray the skillet/griddle with a cooking spray and pour about 1/2 cup of batter onto the griddle. Then add the blueberries.

4. After about 2-3 minutes, check to see if the bottom is golden brown, if it is, then flip it over and cook the other side for 2-3 minutes or until it is done.

5. Top with butter and sugar-free syrup, and enjoy!

**This recipe makes two large pancakes or 4 small pancakes.




Stuffed Mushrooms (Low Carb/Gluten-free)

Did I mention that I found a great deal on mushrooms last week?? Well I did! I know not everyone cares for mushrooms, but we sure love them around here…well at least my husband and I do, I am working on the kids:)

One of our favorite ways to eat mushrooms are to stuff them with various ingredients.  A few months ago, I came across the idea to stuff them with sausage and cream cheese, which of course turned out to be delicious!  So if you love mushrooms, be sure to try out this recipe because it is definitely a keeper.

**I do not really have any measurements for this recipe. I usually just eyeball it and make it a different way each time and it always turns out fine.  I think the last time I made it, I used a 1/2 roll of sausage and 1/2 a package of cream cheese, which filled about 10 mushrooms. You can of course use more or less cream cheese to suit your taste, it is great either way.


Stuffer mushrooms

cream cheese, softened

ground pork sausage, cooked and crumbled

salt and pepper to taste


1. Preheat the oven to 400 degrees

2. Wash the mushrooms and remove the stalks.

3. Cook the sausage and drain well.

4. Add the cream cheese and sausage together and mix well. *If you feel it needs more seasoning you can add salt and pepper to taste.

5. Stuff each mushroom with the cream cheese and sausage mixture until it is slightly overfilled.


Here is a picture of how they look before you cook them


6. Place the stuffed mushrooms into a well-greased casserole dish and bake for 25 minutes or until the topping is slightly browned and the mushrooms look cooked (The mushrooms tend to have a medium gray color when they are cooked all the way through)


How they look when they are done….delicious


7. Let cool for a few minutes and then enjoy!





Italian Sausage Portobello Pizzas (Low Carb/Gluten Free)

portobello pizza

I recently stumbled upon the amazing world of Italian sausages and have been finding a lot of ways to spice up a few of our favorite meals. One of our favorite summer meals are Portobello pizzas, mostly because they can be made very quickly on the grill…..oh and they are delicious! Once I realized how awesome Italian sausages were, I knew they would make our mushroom pizzas even more tasty. Here is the way I made them:



-Portobello mushroom caps with gills and stalk removed (bigger mushrooms are better for this recipe, because they shrink as they cook)                                                                          -Italian sausage (links or ground meat)
-Spaghetti sauce or pizza sauce (I like Classico’s Tomato and Basil spaghetti sauce because a ½ cup of sauce is just 6 net carbs, which is crazy low compared to other brands)
-Mozzarella cheese


1. Preheat the grill to medium heat
2. Remove the Italian sausages from the casings and cook over medium heat until cooked all the way through. (I basically use one Italian sausage link for each pizza, but you can adjust that to your taste)
3. Then add just enough sauce to cover the meat. Heat until its bubbling and then take off the stovetop.
4. Spray a little cooking spray onto the underside of the mushroom caps and grill the mushrooms with the bottoms facing down for 5-7 minutes.
5. Then flip the mushroom caps over, add the meat/sauce mixture, and top with mozzarella cheese.  Continue to grill the pizzas for an additional 5-10 minutes or until the cheese is completely melted. (If you like a more toasted top, you can skip this step and place the mushroom pizzas in an oven to broil for 3 minutes, until nicely browned)

**You can make these to your taste and top with different cheeses, meats, and even sauces, because the possibilities are limitless.
**Italian sausage can be quite spicy depending on the blend, so to remedy this, you can always mix the sausage with hamburger meat or simply make sure you pick a mild Italian sausage.




Low Carb Yogurt (+My Favorite Add-ins)

loaded yogurt

I love traditional low carb breakfasts, like omelets, low carb breakfast burritos, etc. But it is so nice to have a no-cook, quick option to spice it up occasionally.  One of the way I mix up the breakfast rotation is to have yogurt a few times per week.  Now most people would assume yogurt (especially flavored) yogurt is not a real low carb food and they would be mostly right. There is one brand of yogurt that is reasonably low carb and delicious, of course I am talking about Triple Zero Yogurt!

Triple Zero Yogurt is sweetened by stevia and contains a lot of fiber, like 10g per 8oz serving, which means that it is relatively filling.  I never eat a whole 8oz serving because it does have 12 net carbs per 8oz serving, so I simply use just 4oz for my meal.  Now you might say, that isn’t enough food! That is where the delicious add-ins come into play.


yogurt ingredients
Those are walnuts in an almonds container…reduce, reuse, recycle:)


Yogurt is great, but loaded yogurt is amazing and filling.  Some of my favorite add-ins are walnuts, chia seeds, hemp hearts, flax seeds, any type of berry, coconut, and cherries.  My current favorite combination is 4oz of yogurt, handful of blackberries, 2T coconut, 2T chia seed mix, and 1oz of walnuts….it is amazing and it rings in with 15g of fiber which is over half of what dieticians say we should be eating each day.  The net carb count for the above combination is 13g, so I do not eat this everyday, but do eat it occasionally when I am craving something besides eggs or do not have time to cook breakfast.

**My all time favorite fruit add-in are dark cherries…delicious!

If you love yogurt and add-ins, what are your favorite combinations??




Almond biscuits (Low Carb, Gluten-Free)


almond biscuit
Sausage “biscuits”…yum!


I have been making this low carb recipe for two years now.  Sadly I cannot remember where I found it, but it is a good one!  I really like this recipe because it is light, fluffy, and not at all gritty, which is nice for a gluten-free bread recipe.


1 1/2 cup of almond flour

1/4 teaspoon salt

1 T baking powder

2 eggs

1/3 cup of sour cream

4 Tablespoons of unsalted butter, softened


1. Preheat the oven to 400 degrees

2. Spray a muffin tin with cooking spray (I use an extra large muffin tin for this recipe because I like mine to be more of a biscuit size. So it makes roughly six large muffins or nine medium size muffins)

3. In a large bowl, mix together the almond flour, salt, and baking powder.

4. Add in the softened butter, sour cream, and eggs, mixing until everything is well incorporated.

5. Fill the muffin tins about halfway full.

6. If you are using an extra large size muffin tin, then bake in the oven for 10-12 minutes. The biscuits are done when they are golden and a knife comes out clean when poked in the middle. **If you use choose to use a standard size muffin tin, bake the muffins for  5-7 minutes and then check to see if they are done in the middle.  These biscuits need to sit in the muffin tins for a little while to cool off, then they are ready to go!

I always eat mine with butter and Polander’s sugar free jam:)

**These taste best right out of the oven, but are still really good even a few days later.  I usually refrigerate leftover biscuits and then pop them into the microwave for 10-15 seconds to make them warm and soft again.

I hope you love this recipe!



Low Carb Reese’s Peanut Butter Cups

reeses cup

I adapted this recipe from the Heavenly Homemakers website and it is my favorite low carb dessert of all time.  There are no sugar alcohols so these do not hurt your stomach at all.  The secret to this recipe is to not use the virgin coconut oil that actually tastes like coconuts (unless you actually do like coconut-flavored Reese’s cups, then go for it!)  **You also have to store these in the freezer because coconut oil and butter soften rapidly at room temperature.

Here are all of the ingredients you need to make these delicious “treats”:

reeses cup ingredients



1/2 cup coconut oil (I like the LouAna brand for this recipe because it has no coconut taste)

2 Tablespoons of cocoa powder (I like a darker chocolate taste, but you can use 1 tablespoon if you like lighter chocolate)

4 Tablespoons of butter

peanut butter

Your choice of sweetener to taste (I like Erythritol because it is gentle on my stomach) *I have used stevia and it turned out just fine also.

1 teaspoon of vanilla


1. In a microwave safe bowl, combine the coconut oil and butter and melt in the microwave.

2. After it is melted, stir in the vanilla, cocoa, and sweetener and mix it well. **I usually start off with two to three tablespoons of sweetener and then add more if needed after I taste it.

3. Pour into paper-lined muffin tins or a silicone muffin tray.  **This recipe usually fills six muffin tins about half way full.

4. Into each filled well, scoop about 1 Tablespoon of peanut butter and make sure it is submerged. **I usually use my finger or a spoon and kind of flatten it along the bottom, making sure the top is covered with chocolate.

5. Freeze the tray for a couple of hours and then enjoy! **Remember to store these in the freezer because they will melt at room temperature.




Chicken Crust Pizza (Low carb and Gluten free)

chicken crust pizza


I love pizza and I have found many ways to still eat it while on a low carb diet.  One of my favorite low carb pizza recipes, besides Fat head pizza, is called Chicken Crust Pizza. When I first saw this recipe, I was pretty skeptical as to how it would turn out, but it actually was delicious!


1 lb. ground chicken

1/4 cup of parmesan cheese

1/4 cup of shredded mozzarella cheese

1/4 teaspoon of black pepper

1/2 teaspoon of garlic salt

Sauce and toppings of your choice



1. Preheat the oven to 400 degrees

2. In a medium bowl, combine the ground chicken, mozzarella, parmesan cheese, and spices and mix it well.

3. Line a large pizza pan with parchment paper and spray with non-stick cooking spray. **This crust makes a small amount of liquid as it cooks so I try to use a pan with a ridge around the outside to avoid making a mess in my oven.

4. Place the chicken mixture onto the lined pan and use a piece of plastic wrap to spread the chicken out into a pizza shape form. **I tear off a big strip of plastic wrap and lay it onto the “crust” and press it out into a large circle shape.  You want a crust that it is about a 1/2 inch thick.

raw chicken pizza pic
This is what it should look like before it is baked

5. Bake in the oven for 20 minutes. **Tip: After about 10 minutes, I check on it and usually have to pour off some liquid that has baked out of it (one of the weird things about a meat crust I guess) I usually just hold the pan with a potholder in one hand and use a fork in the other hand to hold the crust in place while I drain off the liquid.

6. After 20 minutes, take out the cooked crust and add your choice of sauce, cheese, and toppings and then bake it for another 10 minutes. **I sometimes will broil it for the last 2-3 minutes to get the cheese nice and crispy, but make sure you watch it closely!

7. Let it sit for a few minutes and then serve with a veggie or a salad.







Low Carb Stir fry (Gluten Free)

sautee mix

This is one of my favorite go to recipes that I love to make if I am in a hurry or have no leftovers for lunch. As long as you like zucchini, mushrooms, and smoked sausage, you should love this recipe.


1 large or 2 small zucchinis

8 oz. package of mushrooms (either sliced or whole)

1 large link of smoked sausage (I prefer skinless but that is just me)

garlic salt and pepper

oil (any kind will do)


1. Cut the zucchini and the smoked sausage into half inch slices. (You can cut the mushrooms in half if you like smaller bites or leave whole if they are small. Also if your zucchini is large you can cut the slices in half to make smaller bites.)

2. Heat a small amount of oil in a large skillet over medium heat.

3. When the oil is hot, add in the zucchini and mushrooms first and stir to coat them in the oil.

4. After a few minutes, add in the smoked sausage.

5. Sprinkle on a few dashes of garlic salt and pepper and stir well.

6. Continue to stir the mixture occasionally and make sure nothing is sticking or burning.

7. Everything is done when the veggies and the meat are slightly browned and the veggies look tender.

8. Serve hot and enjoy! This also makes wonderful leftovers:)