These delicious cabbage pancakes are my own low-carb interpretation of a classic Japanese dish, okonomiyaki. I was intrigued when I came across a recipe for cabbage pancakes online, but I wanted a low-carb version. So instead of the flour traditionally used in Japanese cabbage pancakes, I used just a little coconut flour. Coconut flour is very absorbent, so you can use just a little, without impacting the flavor.
We all loved the result – tender, tasty cabbage pancakes, and the spicy dipping sauce is phenomenal. I insist that you make it and use it! Without it, the pancakes are very good, but with it, they are amazing.
These cabbage pancakes make an excellent appetizer or side dish, but they are hearty enough to serve as a vegetarian main dish, if you serve 4 per person instead of 2. Click for the recipe
I’m calling this “goat cheese frittata” because it contains goat cheese, but I might as well call it “everything frittata,” since it was born out of my need to use up stuff in my fridge before it goes bad. So I threw in there said goat cheese, spinach, scallions, and a few sun-dried tomatoes. Added seasonings and baked. The result is a delicious, pretty, very filling frittata that I love having for breakfast, for lunch or as a quick snack. Click for the recipe
This cabbage stir fry is incredible. Seriously. I know it’s just cabbage, but cabbage has a way of absorbing other flavors, and the sauce here is phenomenal. Just try it, OK? It doesn’t look like much, I know, but it’s one of my favorite vegetable dishes these days. Click for the recipe
Cauliflower florets are tossed in olive oil and garlic, baked until just tender, then topped with Parmesan and baked until golden brown. Click for the recipe
Delicious baked pumpkin, seasoned with olive oil, garlic and chili powder. One of my favorite side dishes this time of year. Click for the recipe
Warm, cheesy and gooey, this cheesy spaghetti squash is just as good as twice baked potatoes or sweet potatoes, but with fewer calories and carbs. Click for the recipe
Delicious, cheesy and buttery, in this low-carb mac and cheese, the elbow macaroni is replaced by shirataki rice. Click for the recipe