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).