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My Favorite HEALTHY, Low Carb Recipes.

Because of health issues and wanting to live a more healthy life style, most of my cooking revolves around low carb foods. Yes, we do have cheat meals, order in Pizza from time to time and eat some yummy off plan foods... but I always find myself regretting it afterwards as I feel gross and yuck!

Different ones have been requesting I share my style of cooking, so I made a video sharing some of my favorite recipes and I've also posted them below for easier access. Let me know what you think of the chocolate cake! (: My son is not a fan, but I personally love it!

Low Carb and Keto Zuppa Toscana

  • 1 small onion diced

  • 1 lb mild Italian sausage

  • 2 cups kale chopped

  • 4 cups cauliflower fresh or frozen

  • 6 slices bacon chopped

  • 1 cup heavy whipping cream

  • 3 cloves garlic minced

  • 4 cups low sodium chicken broth

  • 1/2 tsp crushed red peppers optional

  • Salt and Pepper to taste

1. In a large pot over medium-high heat, brown sausage, and bacon. Once the meat is no longer pink, add the onion and garlic and saute for a few minutes.

2. Drain the excess fat and add in the cauliflower, chicken broth, crushed red pepper flakes and simmer on medium heat for 15 minutes or until the cauliflower is tender.

3. Reduce the heat and stir in the heavy cream. Add the fresh kale or baby spinach, stir, and remove from heat.

4. Serve hot in big bowls topped with parmesan or extra crispy bacon bits and store the leftovers (in any) for up to 4 days.

Recipe Credits:

Fish Tacos

  • 1 medium red onion, thinly sliced

  • 3/4 cup red wine vinegar

  • 1/3 cup olive oil

  • 1/2 tsp chipotle chili powder

  • 2 tsp oregano

  • 3/4 tsp cumin

  • 1 tbsp dried cilantro

  • 2 pounds flakey white fish fillets

  • 10 low carb tortillas


  • fresh tomato salsa

  • sour cream

  • guacamole

1. Place thinly sliced onion in a bowl. Pour red wine vinegar over onions and let set to marinade.

2. Combine oil, chili powder, oregano, cumin and cilantro together. Pour over fish, turning to coat all sides. Allow to marinate for 20 minutes.

3. To cook fish: heat a non stick skillet over medium heat, remove from marinade, lay in a single layer in skillet and sprinkle with salt. Fry fish turning once for a total of 6 to 7 minutes or until it flakes with a fork. Flake fish into pieces.

4. Heat tortillas for a few seconds in microwave or fry in pan...

5. To assemble tacos: place a heaping spoonful of fish in the center of torilla, add onions, sour cream, salsa, and guacamole.

Serves 10.

Recipe Credits: Around The Family Table Cookbook

Special Occasion Chocolate Cake

  • 1 cup coconut flour (store bought)

  • 1/2 cup ground golden flax

  • 1/2 cup unsweetened cocoa powder

  • 2 tsp. liquid Stevia

  • 2 tsp baking powder

  • 2 tsp baking soda

  • 10 large eggs

  • 1/2 cup coconut oil

  • 1 1/2 (15 oz) cans of full fat coconut milk

  • 1 tsp of vanilla

  1. Preheat the oven to 350 degrees. Lightly coat two 8 inch square baking pans with coconut oil spray (or you can do one 9x13) The two 8 inch pans are to use if you wish to layer cake with icing.

  2. Mix all dry ingredients in a bowl (including stevia)

  3. Blend remaining ingredients in a blender, then add to mixing bowl.

  4. Combine all the ingredients well and let the batter sit for 5 minutes.

  5. Divide the batter between the prepared pans and bake for 30 to 35 minutes. Let the cake cool.

I love to eat the cake with fresh fruit and almond milk! So yummy!!!

Recipe Credits: Trim Healthy Mama Cookbook

Strawberry Chia Seed Pudding

In the video I was experimenting with my mom's recipe (her memory) (: I've found a better recipe here below...

  • 2 cups almond milk

  • 1 (16 ounce) package fresh or frozen strawberries, (in video I used about a cup... it would've been better with more strawberries)

  • ½ cup chia seeds

  • 1/2 tsp. liquid Stevia (sweeten to your own liking)

  • 1 teaspoon vanilla extract

1. Puree almond milk and strawberries in a blender until smooth; pour into a bowl. Stir chia seeds, honey, and vanilla extract into the strawberry puree.

2. Cover bowl with plastic wrap and refrigerate until set, about 4 hours.

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