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.




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 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.






Weekly Menu Plan

Low Carb Menu Plan

I found a huge package of mushrooms on clearance this week, so I have a couple of recipes planned that feature mushrooms. I also am trying out a new low carb recipe that I will share with you if it turns out ok, it sounds delicious at least.

Monday- Buffalo chicken bites (new recipe) and stuffed mushrooms

Tuesday- Hamburgers and either zucchini fries or homemade sweet potato fries

zucchini fries

Wednesday- Fathead pizza and veggie dippers


Thursday- Spanish “rice” bake and green beans

mexi rice

Friday- Low carb stir fry (recipe coming Wednesday)

sautee mix


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.




Fathead Pizza (Low-carb/Gluten-free)

I have tried many different low-carb recipes over the past few years, but one that appears almost weekly in my menu plan is called Fathead pizza.  **The name hints at the level of fat in this recipe…which is quite substantial, because it is basically a pizza crust made entirely out of cheese!**

Not the best picture, but it was still delicious!

I know it sounds weird, but this pizza tastes great! It does not have the “bread” taste, but it feels like you are eating layers and layers of toppings, which happens to be my favorite part of pizzas anyways.  My daughter even likes it, so it is definitely kid-friendly as well.

If you look up Fathead pizza on the internet you can find many different variations of basically the same recipe (It is very popular!) The recipe I am going to share is really forgiving, in fact I have stopped using the exact measurements and just throw together what I think looks right:) But here is a real recipe you can follow until you get the hang of making this delicious meal.

Fathead pizza


3 cups of shredded mozzarella (2 cups for the crust and 1 cup for the topping)

3/4 cup of almond flour

2 ounces of cream cheese

1 egg

garlic salt to taste

Your choice of pizza toppings (Pepperoni, ham, veggies, pizza sauce, Alfredo sauce, etc)


*Preheat the oven to 425 degrees

1.Mix the almond flour, 2 cups of mozzarella, and the cream cheese all together in a microwaveable bowl.  Heat for 1 minute in the microwave.

2.Stir the mixture and then heat it for an additional 30 sec.

3. By now all the cheese should be melted together after it is stirred, if it’s not, put it back in for 20 more seconds and stir it again.

4. Add in the egg and garlic salt, mixing the crust until the egg is fully incorporated (I usually knead the egg into the mixture with my hands, similar to how you would knead a pizza crust)

5. Next, cover a baking tray or a pizza pan with parchment paper and place the crust on top

6. This mixture is quite sticky, so you need to place another piece of parchment paper(or Saran wrap) on top and squish or roll the crust out to the desired thickness.  I usually roll it out to the thickness of a thin crust pizza.

7. Using a fork, stab the crust all over and bake it in the oven for 10 min. It will blow up like a balloon, so after you remove it just press it back down again and then flip it over. Now you can add all of your favorite toppings and the extra cheese.

8. Return the pizza back to the oven and bake it for 5 more minutes (If the topping is not fully cooked after 5 minutes, I usually switch the oven to broil and cook it for 2 more minutes to get the toppings nice and crisp. Please watch it carefully if you choose to broil it, that cheese burns quickly!)

9. Let the pizza sit for a few minutes to cool and then serve.