These gluten free crackers amazed me when I first made them, because I was expecting a compromise, but these are better than wheat crackers. Savory, crisp and very flavorful, the almond flour gives them a wonderfully nutty flavor and a crunchy texture. Click for the recipe
A delicious bok choy recipe, that highlights the Chinese cabbage’s delicate flavor. Click for the recipe
Tasty cheese roll ups make a quick, easy snack – the perfect game day snack. They are easy to make, quick, low-carb and gluten-free, and are wonderful by themselves, or dipped into pizza sauce or guacamole. Click for the recipe
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
These tasty salmon muffins are great as an entrée, served with homemade tartar sauce and a side of vegetables. They are very substantial and filling – two per person is more than enough.
Leftovers are great as a quick snack, either lightly warmed in the microwave or straight out of the fridge.
Looking at these salmon muffins today, I thought to myself that next time we have company, I’ll make them in a mini muffin pan – they would make great hors d’oeuvres, served alongside tartar sauce for dipping.
I make these salmon muffins in 1/3-cup ceramic ramekins, to minimize the risk of sticking. I imagine that if you grease a regular muffin pan well, that would work too, although a silicone muffin pan would be safer. Click for the recipe
An easy, healthy tartar sauce recipe that uses thick, creamy Greek yogurt instead of mayonnaise.
Tartar sauce is a mayonnaise-based sauce, traditionally served with seafood. I prefer to make homemade tartar sauce because it’s easy, and because Store-bought tartar sauce is filled with junk – see the list of ingredients below*. Even organic tartar sauce from Whole Foods has a few ingredients that I’d rather avoid, such as soybean oil, sugar, gums and thickeners, and the all-mysterious “spices.”
I make my tartar sauce with Greek yogurt instead of mayonnaise. It’s just as good, and much, much healthier. Since I use Greek yogurt, which is naturally tart, I find that there’s no need to add lemon juice or vinegar to this homemade tartar sauce. 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