Intensely flavorful, filling, and satisfying combinations of vegetables, eggs, dairy and whole grains.

spinach scrambled eggs

This spinach scramble may not look like much, but it’s delicious. I’ve been making it regularly for over a year now, but I was reluctant to include it here because while egg scrambles are tasty, they are not very photogenic! Today I just decided to go ahead and publish it. It’s so good, I don’t want you guys to miss out. Click for the recipe

cauliflower pancakes

The idea for cauliflowerr pancakes occurred to me the last time I made cauliflower pizza crust. I was watching the magic of the cauliflower crust coming together and suddenly thought that I could use the same recipe to make cauliflower pancakes that do not require pre-cooking the cauliflower.

I loved the result – golden, delicious, delicate cauliflower pancakes. Making them does require patience and a gentle hand, so if you lack patience, and don’t mind grains/gluten, you could try adding 1/4 cup flour to the mixture to make it sturdier. Click for the recipe

Eggplant Quiche

If you like eggplant, you’ll love this flavorful eggplant quiche. It’s so boldly flavored, it’s almost as if it contains meat (but it doesn’t). Great as a side dish to grilled meat, or serve it as the main dish in a vegetarian meal (in which case, you should probably double the recipe and bake in a 9 X 13-inch baking dish). Click for the recipe

spaghetti squash marinara

Whenever I eat low-carb, vegetable-based substitutes for high-carb, grain-based stuff, such as this spaghetti squash with tomato sauce or my cauliflower crust pizza, I realize that much of the flavor we associate with pasta or pizza really comes from the sauce and/or toppings, not from the grain.

This spaghetti squash marinara tastes just like spaghetti with marinara sauce, and although the texture of the squash noodles is admittedly different than that of spaghetti, it’s not necessarily different in a bad way – it’s just different. And so much better for you! Click for the recipe

scalloped potatoes

These delicious baked potato slices are browned and crispy on the outside and tender on the inside. It’s my version of scalloped potatoes – and since I bake the potato slices in a single layer and use just a little cream, they become crispy all over, not just on the top. Click for the recipe

ham and egg cups

Ham and egg cups are cute little quiches that can serve as a filling, on the go breakfast; as party appetizers; or as a snack. They are very good warm, at room temperature, and even cold straight out of the fridge (yes I tried!). The big advantage of using ham slices as a “crust” is not just the added flavor, but also reduced risk of sticking to the muffin tin compared with standard egg muffins. Click for the recipe

Shirataki Noodles Recipe

Shirataki are traditional Japanese noodles made from the high-fiber konjac root. Since they are basically made of fiber and water, shirataki noodles have no nutritional value (no calories, no net carbs) despite being very filling. They also have no flavor of their own, which makes them an ideal vehicle for absorbing soups and sauces.

I find that shirataki noodles make a good pasta and noodle substitute, as long as you prepare them correctly (instructions below) – otherwise they are rubbery, slimy and unpleasant to eat. But prepared correctly and mixed with a yummy sauce, or added to soup, they do give a satisfactory answer to your noodle cravings, if you happen to have them.

Shirataki noodles also have health benefits. Konjac root is basically glucomannan, a soluble fiber, or prebiotic. It encourages the growth of good bacteria in our stomach. It CAN cause extra gas production in some people, so start slowly and see how it affects you.

There are plenty of ways to use shirataki noodles, but my favorite is the simplest – buttered shirataki noodles with Parmesan. Here’s how to make them. Click for the recipe