You’ll never have to miss out on Taco Tuesday again with Beef Taco Zucchini Noodles! This recipe is a low-carb & whole food twist on a classic Mexican dish. Free of dairy, grains and gluten, plus keto & paleo. WARNING! This dish is just as delicious on Monday, Wednesday, Thursday, Friday, Saturday and Sunday!
Are you trying to incorporate more low-carb meals into your diet to help you lose weight or maintain your weight?
OR maybe you just feel better after eating meals that contains low-carb whole foods instead of high-carb processed grains?
There are so many great tasting dishes out there that tend to be on the high-carb side of the meal spectrum. BUT with a little bit of creativity in the kitchen you can achieve those same great flavours without all the carbs–or with whole food carbs that will serve your body better.
Check out this low-carb & whole food twist on a classic Mexican dish!
You'll never have to miss out on Taco Tuesday again with Beef Taco Zucchini Noodles! This recipe is a low-carb & whole food twist on a classic Mexican dish. Free of dairy, grains and gluten, plus keto & paleo. WARNING! This dish is just as delicious on Monday, Wednesday, Thursday, Friday, Saturday and Sunday!
In a large pan over medium heat, sauté onion in oil until transparent. Add in mushrooms and continue to sauté for a couple more minutes.
Add in ground beef and all seasoning, including sea salt and black pepper. Break a part beef and cook until browned.
Remove beef from the pan and set aside, covered. Toss zucchini noodles into empty beef pan and cook slightly, coating zoodles with leftover bits from the beef (medium-low heat, ~2 minutes)
Place cooked zoodles onto a plate and add beef on top.
Top each dish with 2 tbsp. salsa, 1 tbsp. sour cream/coconut kefir, 1/2 avocado, 1/2 lime and fresh parsley/cilantro.
This simple Lemon Garlic Chicken is an easy protein dish to prepare during the busy work week. Only 3 simple and whole food ingredients needed to make this AIP, paleo, keto & low-carb friendly dish! It goes great on top of a salad or with any vegetable side of choice.
Do you ever wonder whether you’re eating too much or too little protein?
The human body is extremely smart and under most circumstances does a good job of telling us what we need through our hunger signals and cravings.
Chris Kresser, an integrative medical doctor in the US, states that when it comes to consuming protein most people eat the right amount for their needs since we are wired to do so. A good recommendation for how much protein one should consume would be – eat as much as you crave.
On average, this number would be around 15% of total calories consumed daily, but there may be times and certain situations that call for you to increase your protein intake anywhere from 20-35% of total calories.
Check out this article I wrote to learn about why adequate protein intake is important and specific conditions that may require you to increase your current protein intake.
This simple Lemon Garlic Chicken is an easy protein dish to prepare during the busy work week. Only 3 simple and whole food ingredients needed to make this AIP, paleo, keto & low-carb friendly dish! It goes great on top of a salad or with any vegetable side of choice.
Sea salt & black pepper, to taste (omit black pepper for AIP version)
Instructions
Season chicken breasts with sea salt and black pepper.
Heat avocado oil in pan over medium-high heat then sear chicken breasts for 1-2 minutes per side.
Reduce heat then add lemon juice and garlic.
Cook for 4-6 minutes on medium, turning the chicken breasts over to coat each side in garlic and juices. Cooking time will vary depending on the thickness of the chicken breast. Use a thermometer to ensure you don't overcook the chicken. Aim for 165F.
Plate chicken and top with fresh basil. Serve with salad or side of choice.
Notes
Switch it up from time to time and try different spices like cumin and coriander, dill, oregano, etc. Just sprinkle spices onto chicken breasts before or during cooking.
Does the cold weather have you searching for recipes that you and your family can warm up to in the comfort of your home? Search no further than this Beef & Black Bean Chili! It’s easy to make and will leave your home smelling of soul warming comfort food.
Here’s what makes this chili recipe the best …
It uses black beans which may be easier to digest when compared to other beans traditionally used in chili.
It can easily be modified to be paleo, dairy free, keto and low-carb (see recipe below for modifications).
There’s a variety of healthy and unique toppings that you can try.
It uses fire roasted tomatoes which adds extra flavour, but regular canned tomatoes works great too.
The end result is absolutely delicious and soul warming! Best part is, leftovers taste just as great–if not better!
Serve this dish on its own or on top of cauliflower “rice” for an even heartier meal.
Looking for more chili recipes?
Try my Pumpkin Chili! It’s a hearty, paleo friendly and low-carb chili with a unique combination of pumpkin, zucchini, warming spices and cocoa.
Does the cold weather have you searching for recipes that you and your family can warm up to in the comfort of your home? Search no further than this Beef & Black Bean Chili! It's easy to make and will leave your home smelling of warming comfort food.
Coconut Lemon Muffins are fresh & flavourful, and the perfect healthy snack or quick breakfast when you’re running out the door. These paleo muffins are free of gluten, grains & dairy and packed with natural ingredients, including eggs, coconut, lemon & honey. Additionally, they are nut free so those who have an allergy or intolerance to nuts can enjoy this recipe too.
If you haven’t tried my Coconut Lemon Muffins yet then I really don’t know what you’re waiting for!
These muffins are one of my most popular recipes to date and also one of my personal favourites!
They are ridiculously good and SO easy to whip up. You NEED to make them–they will change your world!
TIP: Make a batch and store them in the freezer. Simply grab one whenever you need quick fuel. They thaw out within 10-15 minutes. If you plan to eat the batch within a week, they can be stored in the fridge.
Coconut Lemon Muffins are fresh & flavourful, and the perfect healthy snack or quick breakfast when you're running out the door. These paleo muffins are free of gluten, grains & dairy and packed with natural ingredients, including eggs, coconut, lemon & honey. Additionally, they are nut free so those who have an allergy or intolerance to nuts can enjoy this recipe.
Preheat oven to 350F and place liners in muffin tray.
Add and mix all dry ingredients in one bowl and all wet ingredients in a separate bowl.
Add dry ingredients to wet ingredients and whisk together thoroughly until a thick smooth batter is formed.
Distribute batter evenly in the muffin tray.
Bake for 25-minutes. Let muffins cool in tray before removing.
Notes
These muffins store well in the freezer. Simply grab one whenever you need quick fuel. They thaw out within 10-15 minutes. If you plan to eat the batch within a week, they can be stored in the fridge.
I love preparing antipasto boards! They are fun and easy to put together–and the list of healthy whole foods that can be added to the board is endless!
This antipasto board has a variety of different flavours and textures–from sweet and salty to soft and crunchy. There’s something for everyone.
So, whether you’re looking for a delicious and healthy appetizer board for your next dinner party or just need some snacks to accompany a glass of wine – this antipasto board will not disappoint.
Want more healthy appetizers? You’re going to love these …
Grab a glass of wine and let your inner artist have fun with laying out these foods on a wood board or large platter. Don’t forget to brag about your food art when company arrives 😉
“Spaghetti” with Classic Tomato Sauce is bursting with simple and beautiful Italian flavours! This guilt-free & healthy dish will be your new go-to on pasta night…guaranteed!
Do you feel bloated or ‘heavy’ after eating a bowl of pasta?
What if you could enjoy the flavours of a classic and heart warming Italian dish without having to worry about the negative impact it might have on your body?
What if you could find a replacement that is naturally rich in nutrients, low in carbohydrates and even looks like the spaghetti noodle?
Might you be convinced to try it?
Drum roll please ….
… I present to you, The Spaghetti Squash!
Before you shake your head and say – “I’ll never give up my favourite pasta dish for sauce on squash” – hear me out…
I’m sure most Italians would agree that the magic in a bowl of pasta comes from the sauce. Nonna’s sauce tastes amazing on just about anything!
So my theory is, if you have the perfect sauce, the noodle just doesn’t matter as much.
We’ve all tasted a not so good tomato sauce at one point or another. Bottom line is, if the sauce ain’t good, the pasta ain’t good, no matter how perfect the noddle.
That doesn’t mean we should put less attention on the noodle, but it does mean we have a little room for play instead.
So now that I have you half convinced, let’s move forward to cooking the perfect spaghetti squash. The trick here is simple – don’t overcook it! This will ensure that you maintain the traditional ‘al dente’ texture of the noodle. See my instructions on cooking spaghetti squash below.
Now for the magic. I love to keep my tomato sauce simple and classic – as the smell fills my home with memories of my grandparent’s kitchen growing up.
What you need for “Spaghetti” with Classic Tomato Sauce
Spaghetti squash
Pureed tomatoes
Garlic
Basil
Extra virgin olive oil
Want more guilt-free spaghetti recipes? You’ve got to try these …
"Spaghetti" with Classic Tomato Sauce is bursting with simple and beautiful Italian flavours! This guilt-free dish will be your new go-to on pasta night. Gluten free, plant-based, paleo & low-carb.
1600-700 ml can or jarpureed tomatoes, (tomato passata)
2garlic cloves, crushed
2-3fresh basil leaves, or 1/2 tsp dried basil
1tbspextra virgin olive oil
Sea salt and black pepper , to taste
Instructions
Spaghetti Squash
Cut spaghetti squash lengthwise and remove seeds with spoon.
Bake at 400F for 30-40 min (first 10 min bake with flesh down, then turn so skin is down for remaining time). Fork should pierce skin easily when squash is cooked. See notes below.
Use a fork to scrape out the strands of squash.
Classic Tomato Sauce
In a sauce pan, sauté garlic and basil in olive oil over medium heat until garlic becomes fragrant. If you are using fresh basil, add basil leaves in after step 2.
Add tomatoes and bring to a light boil for 5 min. Add salt and pepper to taste.
Bring to medium-low heat and let simmer for 45 min.
Add tomato sauce on top of cooked squash noodles and enjoy!
Notes
Cooking time varies depending on the size of the squash. Check regularly to avoid overcooking the squash. You want the noodles to be ‘al dente’.
Time your spaghetti squash so that it’s done cooking around the same time as your sauce, so your noodles don’t cool.
My mission is to help women heal their gut, lose weight and feel great through simple and delicious smoothies, whole food nutrition & healthy lifestyle habits.
