cabbage stir fry

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

Beef Stir Fry

A quick and easy asian-inspired stir-fry. Beef, onions, bell pepper and noodles are quickly cooked, then flavored with a simple spicy sauce. Sesame oil, scallions and sesame seeds finish the dish, rounding out the flavors and enhancing the presentation.

This is one of those recipes where zero-carb, zero-calorie, high-fiber shirataki noodles are not a compromise – they work really well in this recipe, both in terms of texture and in terms of flavor. Of course, if you prefer, you can use any other type of noodles, including angel hair pasta, keeping in mind that the nutrition profile will change. Click for the recipe

Gluten Free Chocolate Cake

This gluten free chocolate cake has a tender crumb and a deep chocolate flavor. It’s not just gluten free but also boasts a very clean ingredients list. One square contains 15% of your vitamin E and magnesium daily needs, and 36% of manganese. It’s hard to believe that almond butter, eggs and cocoa butter can turn into a cake when baked, but it’s true – and gluten free or not, it’s one the best chocolate cakes I’ve ever had. Click for the recipe

Salami Breakfast Cups

I wanted to make pretty, flower-like eggs in a basket, but I wanted to keep it low-carb. So instead of using bread slices as my cup, or basket, I used salami slices. Festive, pretty and delicious, these salami breakfast cups are perfect for brunch! Click for the recipe

Paleo Chocolate Cupcakes

These Paleo chocolate cupcakes have a moist and tender crumb and a deep chocolate flavor. The frosting is fabulous, and do make it – unless your palate is super Paleo-adapted, the cupcakes by themselves are not very sweet and you do taste the plantain. But with the frosting, it’s perfection, and even my toughest reviewer, my 13 year old, asked me to tell you that “these chocolate cupcakes are really good, even though they are healthy.”

These Paleo chocolate cupcakes are not low-carb, but they do have the advantage of being made from green plantains, which means they should contain (once cooled) beneficial resistant starch. In addition, plantains are a god source of fiber, potassium and vitamin A. Click for the recipe

gluten free brownies

This recipe for gluten free brownies is based on my cocoa brownies recipe, adjusted for coconut flour. Coconut flour is very absorbent and can render baked goods dry. The Internet tells me that recipes need 1/4 cup of added liquid for each 1/4 cup coconut flour used. In this recipe, I chose to reduce the amount of flour used while also using grade B maple syrup instead of refined sugar. The brownies are delightful: dense, moist and very chocolaty. Click for the recipe

Leg of Lamb Recipe

In this easy leg of lamb recipe, I use a 4-pound, semi-boneless leg of lamb, imported from New Zealand, that I buy in my local supermarket. Lamb is by far my favorite meat, especially New Zealand or Australian lamb, which tends to be gamey and very flavorful. Click for the recipe