When you get used to eating low carb, you no longer “need” bread to hold your burgers or hot dogs. I used to love bread, but now I consider bread as an unnecessary filler. I’d much rather have an extra beef patty, than have just one patty sandwiched in bread. The bonus: steady blood sugar and effortless weight maintenance.
When I eat burgers, I usually just put them on a plate and use a knife and a fork. This bunless burger “sandwich” is another way to enjoy meat, cheese and veggie layers without bread. It’s admittedly more fun than using a knife and a fork, and it is always a hit with kids, who find the “meat bun” funny – and fun. Click for the recipe
A quick and easy recipe for a not-too-sweet chocolate whipped cream. Great with fresh berries, or as frosting for cakes and cupcakes. The food processor makes excellent, thick whipped cream – no elbow grease required – but since it’s so efficient, keep an eye on it and try to avoid over-whipping. Click for the recipe
Confession: I’m not a huge fan of kale – I find it bitter. But I can’t get enough crispy kale chips, and I love this yummy, cheesy kale casserole. Click for the recipe
These delicious low carb pancakes are made with just three ingredients. They are REALLY good, in fact better than flour-based pancakes, and don’t just take my word for it – my carb-loving kids adored these low carb pancakes and asked for seconds.
One caveat: The batter is very thin, so you can’t just pour three mounds of the batter into a large skillet and fry three pancakes at a time, as you would with regular pancakes. The batter will spread. So either use two mini frying pans and cook one pancake at a time in each, or use a special pancake pan – I used this egg cooker pan, which makes perfect round eggs and also works great for thin-batter pancakes. Click for the recipe
Leeks look like oversized green onions. When raw, their flavor resembles the flavor of shallots, although sweeter and more delicate. Roasting leeks mellows their onion flavor, caramelizes them and brings out their natural sweetness. Click for the recipe
Bacon makes everything better, and meatloaf is no exception. Wrapping the meatloaf in bacon imparts wonderful flavor, and keeps the meatloaf from drying. Click for the recipe
I love hard boiled eggs. I love them plain, with just a sprinkle of salt and pepper. I love them topped with a variety of toppings – mayonnaise, mustard, sour cream, salsa, or hot sauce. Obviously, I love them deviled (who doesn’t?).
I make a dozen hard boiled eggs at least once a week, so we can always have one or two if we’re hungry between meals.
My latest egg discovery: hard boiled eggs halved and fried in butter until golden-brown. They come out so delightful: warm and buttery, soft yet crispy. Fried hard boiled eggs make a perfect snack, a great breakfast, and they are also very good for lunch or dinner, as a salad topping. Click for the recipe