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.





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!



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:)


Low Carb Chicken Parmesan (Gluten-free)

chick parm

I happened upon the idea for this recipe while I was trying to find an alternative way to make my daughter’s favorite meal, Chicken Parmesan, gluten-free.  I tried many different ways to make the breading, but they all turned out to be either gummy or weird, so I decided to try something more simple…just parmesan cheese…and it worked out really well. (I sometimes use just parmesan cheese and other times I might add in a little Pamela’s baking mix or brown rice flour to give it a thicker dimension, but the parmesan cheese works just as well on its own)


2-3 large chicken breasts, sliced thin

1/3 cup of oil (for frying) **You may need more depending on how big of a skillet you are using. You need to have a thin coating of oil (like a 1/4 inch) on the entire bottom of the skillet.

2 eggs, beaten

2 cups of parmesan cheese (the powdered variety that comes in a shaker) **more may be needed depending on how much breading you prefer, you can also do half parmesan cheese and half rice flour or half parmesan cheese and wheat flour, if you aren’t gluten-free)

1/2 tsp of garlic salt

1/4 tsp of black pepper

2 cups of spaghetti sauce (Classico’s Tomato and Basil has the lowest net carbs of any non-specialty sauce I have seen)

2 cups of mozzarella cheese


Preheat the oven to 350 degrees

1. On a large plate or a shallow bowl, mix together the parmesan cheese, garlic salt, and black pepper and set aside.

2. In another bowl, beat 2 eggs and set aside.

3. Make sure your chicken breasts are sliced really thin, less than a half-inch is ideal.

4. Begin to heat the oil in a large skillet over medium heat.

5. While the oil is heating, coat the chicken in the parmesan mixture, then dip into the egg mixture, and then coat the chicken again in the parmesan mixture. (The double coating really helps the breading to stick better)

6. After the chicken is breaded, place into the hot oil. **It should be somewhat sizzling, if it is making a lot of noise and popping sounds, you might need to lower the heat to prevent scorching.

7. After about 3-5 minutes (depends on how thick the chicken is), you can use a spatula and peek at the underside of the chicken to see if its golden brown.  **One trick I use when making this recipe, is to make sure the first side is really cooked well before I try to flip it, otherwise the breading might stick to the pan.

8. If the underside is a dark gold color, then use a spatula to flip the chicken over to the other side.  **This breading is not like other breadings, so you need to make sure you really scrap the bottom of the pan while flipping the chicken, in order to make sure it doesn’t fall off.

9. After about 3-5 more minutes, you can start to check and see if the inside of the chicken is still pink.

10. Once the chicken is golden on both sides and no longer pink inside, you should transfer it to a large casserole dish.  **Some of the breading may have fallen off in the transfer, if so, simply scrape it out of the skillet and place it on top of the chicken in the casserole dish.  Trust me the flavor is still there and it doesn’t matter if it is sticking to the chicken or not!

11. Then top the chicken with spaghetti sauce and then finally add the mozzarella cheese on top.

12. Bake in the oven for 30 minutes or until the cheese is well cooked and slightly golden.

13. Let the dish cool for 5 minutes before you serve it and then enjoy!

**We always serve this with a side salad…yum!  Another variation that I sometimes do, is add some pepperoni on top of the cheese before I bake it or even other pizza toppings would work.  I hope your family enjoys this recipe as much as my family does. Let me know if you try it out!



Baked Zucchini Fries (Low-Carb, Gluten-Free)

zucchini fries
One day I will learn how to take better food pictures!

I found this little gem of a recipe in the first Trim Healthy Mama book many years ago and it was an instant hit with my family.  I have seen other recipes for zucchini fries that call for egg, breadcrumbs, etc. but in my opinion this one is so much better and it contains only three ingredients (well, four if you count pepper!)


3 small zucchinis (feeds 3-4 people)

1/2 cup of Mayonnaise

3/4 to 1 cup of Parmesan cheese (might need more or less depending on the amount of “breading” you like)




1. Preheat the oven to 400 degrees

2. Either line a baking tray with aluminum foil or spray the bottom of the tray with a cooking spray

3. Cut the zucchini into strips (like the size of a large crinkle fry)

4. In a shallow bowl, mix together the Parmesan cheese and a couple shakes of black pepper (I sometimes add in a couple of pinches of garlic salt too)

5. Coat the zucchini slices in mayo (I use my hands to spread the mayo onto the zucchini slices, but I am sure there probably is a neater way!!)

6. Roll the zucchini in the Parmesan cheese and place onto the baking pan, leaving a little space between each fry

7. Cook for 25-30 minutes or until the zucchini can easily be pierced with a fork and the Parmesan coating is a nice golden color.




Spanish “Rice” Casserole (Low Carb/Gluten Free)

mexi rice

Yum, Yum, Yum….did I mention yum??  I found this recipe  a couple of weeks ago and after tweaking it a bit, I made it for the first time tonight and we really liked it….like a lot. When you have been low carb for awhile, you really start to miss normal foods and one of the foods I miss the most is rice.  I have used cauliflower rice before in recipes and I have always been pleasantly surprised at how versatile it is in fitting into many different recipes.  As much as I like cauliflower rice, I have always noticed a slight veggie aftertaste, which I personally do not mind, but I do know that many people just do not like it at all.  I am happy to tell you that while I was eating this dish I could not tell that I was not eating real rice….really!  I think that cooking the riced cauliflower in a really flavorful baked dish helped to hide the taste much better.  The texture of “rice” was there but no cauliflower taste whatsoever.

Here is how I made it:


1 lb hamburger meat

1/2 cup of chopped onion/pepper mix (either frozen or fresh)

1 can of Rotel, drained

1/4 cup of diced pickled jalapenos (you can omit this if you do not care for spicy food)

1/2 a packet of taco seasoning

1 package of riced cauliflower, cooked

1/3 cup of sour cream

8 oz. cream cheese, softened

1 to 2 cups of shredded cheddar cheese


1.Preheat the oven to 375 degrees

2.Cook the riced cauliflower and set it aside (The kind I buy comes in a microwaveable bag, so that is quick and easy)

3. Brown the hamburger meat and the onion/pepper mix together in a pan, then drain off the grease.

4. In a large casserole dish, mix together the softened cream cheese, sour cream, taco seasoning, jalapenos, and the Rotel.

5. Add in the meat mixture and the cauliflower rice, stirring until it is well-combined.

6. Top with shredded cheese.

7. Bake it for 30 minutes or until its bubbling and the cheese is slightly browned.

8. Let it sit for 5 minutes and then serve with a dollop of sour cream on top.

Let me know if you try this recipe and especially if you can even taste the cauliflower rice at all!





Chicken Cordon Bleu Casserole (Low Carb, Gluten Free)



My husband and I have been eating low-carb for two years now and we mostly love all of the different recipes we have tried out.  One thing that we do miss are casseroles, so lately I have been searching through tons of recipes and experimenting to find the best ones to share with you.  One that we have really liked is called Chicken Cordon Bleu Casserole and after a few substitutions (We do not care for Swiss cheese at all), we fell in love with it even more!

Low-Carb Chicken Cordon Bleu Casserole


4 cups of cooked chicken breasts (diced up)

1 cup of smoked ham (you can use diced ham or buy the deli sliced ham and just tear it up)

1 cup Sour Cream

1 tsp minced garlic

1/2 tsp of salt

1/8 tsp of pepper

1 Tablespoon of Dijon mustard (you can use slightly more for a sharper flavor, but do not go overboard it is really strong)

1/8 cup of milk or cream

2 cups of shredded cheese ( you can use less cheese, but we love more! Also the original recipe calls for Swiss cheese but we thought it tasted better with cheddar cheese or you can use a mixture of the two)

For the Topping

1/2 cup of Parmesan Cheese

1/4 cup of Almond Flour

2 Tablespoons of butter (melted)

1.Preheat the oven to 400 degrees

2.In a large casserole dish, mix together the diced ham and cooked chicken breast.

3.In a separate bowl, whisk together the milk, sour cream, garlic, salt, pepper, and the Dijon mustard to make the sauce.

4. Pour the sauce over the ham/chicken mixture and mix well.

5. Spread the shredded cheese over the top

6. For the topping:  In a small bowl, mix the Parmesan cheese and the almond flour together, then stir in the melted butter until its all well-combined.

7. Sprinkle the topping mixture over the entire casserole as evenly as possible (It is a really sticky mixture so just drop it in dollops as evenly-spaced as possible)

8. Bake it for 20-25 minutes until the topping is nice and crispy and the filling is bubbling.

9. Let it sit for about 5 minutes and then serve.

Its so nice to find a low-carb recipe that my whole family will eat and this is definitely one that everyone loves. (I may have made it 3 times in the past month and there is never any leftovers!!)

Have you found any great new low-carb recipes lately? If so, please share it with us below:)




Gluten-Free Chocolate Chip Muffins


Both of my children have gluten sensitivities, so I try to limit their exposure to gluten as much as possible.  Now if you have gluten allergies you know that gluten-free products are always twice as expensive as the original product.  The best way to save money when buying gluten-free items is simply to buy foods that are naturally gluten-free, like fruits, veggies, meats, and dairy products.  However, sometimes its nice to have a “normal” kid type meal, so I try to make my kids special snacks that help them to feel normal.  Gluten-free baking is definitely tricky! Between grainy and slimy textures in most of the finished “bread” items, I had almost given up hope, until I decided to try converting one of my kids favorite muffin recipes into a gluten-free version… actually worked!

Years ago, I was on a low sugar kick (I still am) and I found an interesting blueberry muffin recipe that used only apple juice concentrate as its sweetener.  (My kids really enjoyed this recipe when I switched it to chocolate chips….surprise, surprise) It was my go-to muffin recipe for years, until my kids started to have reactions to gluten and they had to stop eating them.  Fast forward to a few months later, my daughter started to mention how much she missed having those muffins for breakfast.  So wanting to give her a little variety for breakfast, I decided to experiment with different flours and finally found a really great combination.

Gluten-Free Chocolate Chip Muffins


1 can of defrosted apple juice concentrate

3 sticks of butter, melted  (sometimes I use just two sticks and it has turned out just fine)

2 eggs

2 c. gluten-free flour (The best combination is 1/2 c. brown rice flour, 1/2 c. sweet white rice flour and 1 c. Pamela’s baking mix.  I don’t always have Pamela’s flour mix on hand, so sometimes I just use 1 c. brown rice flour and 1 c. sweet white rice flour. It turns out fine, but maybe has a slightly more gritty texture but it isn’t terribly noticeable)

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 teaspoons of baking soda

4 teaspoons of vanilla

6 cups of quick cooking oats

2 cups of semi-sweet chocolate chips (or you can add less chocolate chips if you are trying to be good)

2 standard-size 12 ct. muffin tins


1.Preheat oven to 350 degrees.

2. Mix flour, cinnamon, nutmeg, and baking soda together in a big bowl.

3. Add defrosted apple juice concentrate, eggs, and vanilla to the dry ingredients and mix well. (A whisk works the best)

4. Add in the melted butter and mix well again.

5. Finally, add in the oats and chocolate chips, mixing well until all the mixture looks combined

6. Fill the two muffin pans all the way to the top  ( These muffins do not rise as much as regular muffins do, so don’t worry about filling them too full.  I always just press the mixture down into each well, filling it to the top and it has never spilled over.  You can decide if you like using paper liners or not. If you don’t use liners, just spray each tin and that works just as well.  Silicon muffin tins also work really well with this muffin recipe.)


7. Bake for 20 minutes and then let cool.

These freeze beautifully, so if you are not planning on eating all 24 muffins within a few days, I would freeze them to keep them fresh.  Simply pop two muffins into the microwave for 20 seconds and they are ready. **If you are heating up only one muffin, reduce the time to 15 seconds…trust me!

I hope you enjoy this recipe as much as my family does!

Do you have any favorite gluten-free muffin recipes??