Roasted Potatoes and Onions

Roasted potatoes are obviously delicious. But add sliced onions, allowing them to slowly caramelize as they roast, and you’ve elevated those roasted potatoes into a whole new level of deliciousness! Click for the recipe

Pork Rind Crusted Chicken Tenders

When you stop eating the Standard American Diet and transition to a different diet, be it low-carb, grain-free, paleo etc., the smart thing to do is not to try and recreate the recipes that you used to love, but rather to train yourself and your taste buds to enjoy your new way of eating. My husband and I are fond of saying that we haven’t given up tasty foods (ahh, those huge platefuls of spaghetti that we used to eat in our twenties). Rather, we’ve replaced those with different, but just as delicious food (intensely flavorful, fatty ribeye steaks are a huge favorite of ours these days).

Having said that, there are dishes that I do miss, and one of them is schnitzel, or chicken tenders. I don’t want to use breadcrumbs in the coating, and gluten-free breadcrumbs are not a real solution since they too are high in carbs and just as junky (if not more so). So I have experimented over the years, and have found that almond flour makes a nice coating.

Recently I saw a recipe that used crushed pork rinds to coat baked chicken, and I became intrigued – why not use those to coat chicken tenders? Indeed, we loved the result. Unlike breadcrumbs, the pork rinds themselves are very flavorful, so I find that pork rind crusted chicken tenders, while not as crisp as breadcrumb coated tenders, are even more delicious. My teenage testers loved them too – what more can you ask for? ๐Ÿ™‚ Click for the recipe

Bacon Deviled Eggs

Deviled eggs are always a delicacy. In this recipe, the addition of bacon bits and smoked paprika adds extra flavor and warmth, making this classic appetizer extra irresistible. Click for the recipe

Bacon Wrapped Mozzarella Sticks

Bacon wrapped mozzarella sticks! Use organic uncured bacon and enjoy these once in awhile – while not exactly health food, they are low-carb, grain-free, and (this probably goes without saying) delicious. Click for the recipe

Seafood Saute

If you happen to have a bag or two of mixed frozen seafood in your freezer (mine came from Trader Joe’s), here’s a great way to turn them into an easy, delicious meal. We had it for lunch this weekend with steamed broccoli and a bottle of Sauvignon Blanc – perfection! Just make sure you don’t overcook the seafood, and if you don’t have a seafood mix, this recipe should work well with just shrimp.

This is a saucy dish, best served with crusty bread for dipping in the sauce, or atop rice or cauliflower rice. Or do as we do and simply serve it with soup spoons! Click for the recipe

Gluten Free Pancakes

When you give up wheat flour, some things are difficult to recreate, but thankfully, pancakes are not one of them. These gluten free pancakes are delicious! They are made with almond flour, and they are just as good as wheat flour pancakes. Plus, making them is super easy: simply mix everything in one bowl, ladle onto the pan and cook until golden. Unlike wheat flour, almond flour is naturally tasty and subtly sweet, so there’s no need to sweeten the batter if you plan on serving these gluten-free pancakes with maple syrup or honey. Click for the recipe

Skillet Sausage and Shrimp

A very flavorful, bold-tasting dish that, as so often happens, was born out of the need to use up leftovers, this skillet sausage and shrimp dish is truly spicy, so use just half the listed amount of crushed red peppers if you prefer; it’s a saucy dish, best served with a spoon in addition to knife and fork, or serve it atop cooked rice, cauliflower rice, or spaghetti squash to soak up the yummy sauce. Click for the recipe