Low Carb

If you’re having trouble with your blood sugar (pre-diabetes, reactive hypoglycemia or diabetes), or if you need to lose weight but find that you’re unable to do it (or to maintain weight loss) on the standard low-fat, high-carb diet, I highly recommend that you talk to your doctor about switching to a low-carb, moderate protein, high-fat diet. The recipes featured here typically contain 10 grams of net carbs per serving or less, making them suitable even for very low-carb diets.

Steak Fajitas

Intensely flavorful and spicy but not too hot, these steak fajitas are ready fast. I’ve got nothing against marinating the meat before cooking, but if you forget to marinate, like I did today, worry not – simply season the beef and the vegetables well, saute them quickly, and these steak fajitas will turn out just as delicious and flavorful as fajitas made with marinated steak. Click for the recipe

Cucumber Salad

Cucumber salad is one of summer’s little pleasures, much like cold watermelon, fresh raspberries and chilled soups. It’s the simplest salad, really – cucumber and onion slices are mixed with a simple dressing of sour cream, vinegar and salt, and allowed to macerate in the fridge for a few hours. The result is incredible – tasty, refreshing, and the perfect side to grilled meats and seafood. Click for the recipe

yellow squash fritters

These yellow squash fritters make a nice, tasty alternative to hash browns or potato pancakes. Lacking the starch in potatoes, they are flimsy and delicate, so take great care when flipping them and when removing from the skillet onto a serving plate. I fry these squash fritters in butter, but if you prefer, there’s no reason not to use olive oil instead. Click for the recipe

Moo Shu Chicken

My interpretation of moo shu chicken uses shredded, pre-cooked chicken. The flavor combination is amazing and I’m glad about my last-minute decision to add red pepper flakes. I made this dish for lunch today because I had some leftover chicken and pre-shredded coleslaw mix that I wanted to use up. As with most stir-fry recipes, the cooking itself is very quick – it’s the prep that takes most of the time. Click for the recipe

chorizo omelet

This is, by far, my favorite omelet. The combination of caramelized onions, spicy chorizo and sharp cheddar is incredible. Now, this is not a small, dainty omelet. It’s a big, substantial, very satisfying omelet that will keep you full for several hours. Don’t serve it with toast! A sliced tomato or some berries are perfect and will balance out the richness of the omelet. Click for the recipe

Zucchini Salad

OK, this zucchini salad is now officially my favorite way to enjoy zucchini (close second is these baked zucchini fries). Who knew that raw zucchini can taste so good? But when seasoned with olive oil, lemon juice and spices and left to soften a little, it’s an amazing, simple, fresh-tasting dish. The perfect summer side dish! Click for the recipe

Pesto Chicken Kabobs

These pesto chicken kabobs make an easy, tasty summertime entree. Pesto and chicken go really well together, and broiling the chicken pieces makes them extra juicy. Click for the recipe