Low Carb, Dairy-Free Blue 'Cheese' Dressing - 3g

Ingredients:

2 tbsp mayo
1 tsp lemon juice
1/2 tsp applecider vinegar
1/4 tsp garlic powder
1/4 tsp tahini paste
1/4 tsp nutritional yeast flakes (optional, but sooo much better with!)
2 tbsp extra firm tofu


Mix the all ingredients together EXCEPT tofu, until completely blended.

Crumble tofu on top, and mix together until you get your desired consistency.

Makes about 4 tbsp, for 3g carbs and still creamy - just like the real thing!

Low Carb & Paleo Greek Chicken & Eggplant Bake, 15g

I used a vegan chicken substitute that was grilled/had a smoky flavor added, and it was phenomenal.  If you're using chicken & happen to have Liquid Smoke, maybe add a dash or two to add some extra flavor dimensions! :)

Not only is this dish low in carbs, but it's low in calories, too!  Right around 300 calories per serving, including the chicken. In my book, that makes for TWO wins! :)

Makes 2 servings, at around 15g carbs (serving) or less!

Ingredients:
100g eggplant - cubed (about 1 Cup)
1 medium tomato - (140g)
4 marinated artichoke hearts
2 chicken breasts, cubed (the smaller they're cubed, the less time they'll cook)

Marinade:
1 tbsp grapeseed oil (or olive)
1 tbsp white wine vinegar
1 tbsp marsala cooking wine
1 tsp+ balsamic vinegar
2 tbsp tomato paste
1 tsp salt
1 tsp greek seasoning (or italian)
2 tsp minced garlic

Preheat the oven to 350

Cube the first 4 ingredients (meats & veggies) and put in a tin foil lined baking dish.

In a small bowl, whisk together all ingredients for the marinade.

Coat all meat & veggies with the marinade, and place in the oven for 30 minutes (or until chicken is no longer pink in the middle).

Pumpkin 'pie' Chia Pudding, Paleo & Vegan

Ingredients:
1 C pumpkin puree
3/4 C almond/coconut milk blend
2 tbsp coconut milk (can - refridgerated after mixed, so solid form)
1+ tsp vanilla
1 1/2 tsp cinnamon
1/2 tsp nutmeg
3 tbsp honey/agave nectar
3 tbsp milled chia

Mix all ingredients together until completely blended.

Pour in serving dishes and refrigerate for at least 2 hours.

Greek Seasoned Crackers - Paleo & Vegan

Ingredients:
1/4 C almond meal
1/4 C coconut flour
1/4 C chia meal (milled)
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp greek seasoning

1/4 C coconut oil (I used about 3 tbsp coconut, and 1 tbsp olive oil) - melted

3/4 C water

Preheat oven to 325 degrees

Mix dry ingredients together in a bowl.  Add the melted oils and mix well.

Boil 3/4 C water, and slowly add the water to the bowl.  The water will slowly be absorbed by the chia, so the dough will roughly double in size as you add the water. 

Line a baking sheet with parchment paper.  Drop dough into the middle of the sheet.  Lay a large piece of syran wrap (matching in size with the parchment paper) on top, and use a roller, hands, or empty wine bottle to roll out the dough as thin as possible, without the parchment paper showing through. 

Using a pizza slicer, 'cut' the size of your crackers. 

Bake in the oven for 20-25 minutes, until just golden brown and cripsed up!

Let cool, separate and store in an air tight container. 

Thai Slow Cooker Chicken

Ingredients:

3 chicken breasts
1 bag frozen broccoli
1 small onion, sliced
2 tbsp grated ginger
2 tbsp soy sauce
1 tbsp toasted sesame oil
1 tbsp minced garlic
2 tsp chopped cilantro
1 tsp chopped basil
1 tsp sriracha
8 oz unsweetened applesauce
1/2 C coconut milk (blended, not separated)

*toasted almond slivers, optional - serve on top

Combine all ingredients (except chicken, broccoli & onion) in the crockpot.

Butterfly the chicken breasts (if large) and cover in sauce in crockpot. Add onions.

Cook on high for 2 hours.

Turn off heat and add the bag of frozen broccoli.  Mix together well and put lid back on - let sit for 20 minutes.

Serve with toasted almond slivers!

Cauliflower 'Mac' & Cheese

Another low-carb friendly post! Haven't done one of these in a while!!

Ingredients:

3/4 of a Large head of cauliflower - cut into florets

3/4 C heavy cream
4 tbsp sour cream
2 oz. cream cheese
1 tbsp dijon mustard
1/2 tsp garlic powder
1/4 tsp pepper
1/2 C Gruyere or other hard cheese (shredded)
2 C shredded cheddar cheese

Bring a pot of water to a boil, and drop in cauliflower.  Boil for 5-7 minutes.  Drain well.

(one website I read even suggested patting it dry with paper towel - I didn't, and mine was a little runnier than I would have liked)

In a small saucepan, combine all 'cream's, mustard and seasonings.  Stir constantly for about 4 minutes, or until the ingredients have melted together and begin to bubble.  Add the 1/2 C of Gruyere and 1 C of cheddar cheese and melt together in sauce.

Put cauliflower in an 8x8 pan, and cover with cheese sauce.  Sprinkle over the remaining cheddar cheese, and bake at 350 degrees for 30 or so minutes.  Let cool, and serve.

Deconstructed Shrimp 'Taco' Salad

Ingredients:
2 avocados
2 large tomatoes
1/2 head red cabbage
20 large shrimp

Sauce:
2 tbsp chopped cilantro
juice of 2 limes (5 tbsp)
1 tbsp honey
1/2 tsp salt
1/2 tsp pepper
1/2 tsp ancho chili pepper (or regular chili)
1 tsp garlic

Cube avocados and tomatoes. Thinly slice the red cabbage. Mix all together in large salad bowl with 4 tbsp dressing/sauce.

Marinate the shrimp in the sauce/dressing as well and then serve (or cook, if using raw shrimp).

Toss shrimp and the remaining marinade (if you marinated COOKED shrimp) with the cabbage, tomato and avocado.

Serves 3