Easy Almond Flour Pancakes (Naturally Gluten-Free, Keto, Low Carb)
I wasn’t planning to share any more keto recipes, as it’s not really the focus of this blog and I feel a bit tapped out on what I can do there. But then this amazing and easy almond flour pancake recipe came along and…honestly?? They are shockingly good.
While I won’t tell you that these naturally gluten-free pancakes are just as perfect and fluffy as my basic buttermilk ones (scientifically, can’t really be), it’s the first recipe in a while that didn’t feel like I was getting a lesser version of what I really wanted.
These are great just being what they are. They’re moist, have a little fluff to them, and a really nice texture overall. They’ve got a little sweetness. They pack a punch in both protein and fat, but basically no carbs.
And you can make a batch of the batter and keep it in the fridge, just making up a few here and there as needed (I don’t think they’re as great reheated).
And the best part about these keto pancakes? Less than 15 minutes start to finish, including a 5-minute rest of the batter.READ THE POST
Easy “No-Squeeze” Cauliflower Pizza Crust
Y’all, I was SOOOOO skeptical about this. Seriously, could a “no squeeze” cauliflower pizza crust even work?? It was so wet! Surely this was a recipe for disaster.
But wow…this was the easy cauliflower crust of my dreams.
This crust is gluten-free, grain-free, high protein and low carb, and doesn’t have the weirder preservatives and stabilizers found in store-bought cauliflower crusts.
What makes it amazing is that it’s so fast and hands-off…you don’t have to pre-cook the cauliflower (you use it raw), and you don’t have to squeeze (and squeeze and SQUEEZE) all the moisture out before making the dough.
But HOW, I can hear you saying?? This crust includes one key secret ingredient that makes this possible—egg white protein powder.
I talked in my post on how I survive a low-carb or keto diet about how I tend to avoid weird special ingredients that I don’t know enough about, but this is an exception (and it’s not that weird).
It’s just pure powdered egg whites and it makes all the difference in a super easy cauliflower pizza crust. The crust “dough” is super wet when it goes in the oven (you even PUT water in it!) but the powdered egg whites soak it up as it bakes and makes it puffy and like a real dough.
10 Tips For Surviving a Super Low-Carb Diet (Keto or Keto-Like)
Y’ALL…this post has been a long time coming. For varying health reasons, I’ve had to keep my carbs to an absolute minimum for the past 4-5 months, which basically feels like forever. So I wanted to share my tips for a keto diet (or super low-carb diet).
Basically, how to not lose your mind and hate everyone and everything 🙂
A lot of this came from trial and error, seeing which things actually could help me make good choices. At the end I’ve also shared some of the recipes that have been my go-to’s for this low-carb diet.
I tend to avoid lots of store-bought keto things just due to not knowing/liking all the weird ingredients and stabilizers so generally make things myself. I also just didn’t really use cream cheese…it’s never something I’ve bought or worked with (though am not against).
1. Stock up on produce, & have a shelf life strategy
I am not a meal planner or prepper, and my work life is nuts, so my biggest enemy was time and planning ahead. I knew I needed to eat tons of veggies (the super low carb kind), and so started just buying a ton.
For instance on one trip I bought:
- Zucchini and mini bell peppers
- A bunch of curly kale
- A head of cabbage
- Red and orange bell peppers
- Avocados (I ate sooooo many)
- Mixed greens
- Tomatoes
- Cauliflower pearls (rice)
- A head of cauliflower
- Brussels sprouts
- Okra
- Hearts of romaine lettuce, “little gem” lettuce, microgreens
But I do have a bad habit of letting things go bad then having to toss them. So instead I started by figuring out how to use the cauliflower rice, avocados, okra, zucchini, lettuce and greens, because they were going to go bad the fastest.
On the other hand, the curly kale, mini peppers, tomatoes, head of cauliflower, and brussels sprouts could be my “mid”-term options, while things like onion, cabbage, and big bell peppers are much sturdier and can sit around for a while.
How to Make Traditional Cauliflower Crust Pizza
If you’d told me a few months ago that cauliflower crust pizza would be making up like…25% of my diet, I’d have asked what you were smoking. And yet here we are.
This cauliflower crust only takes a few ingredients (most of which you have on hand). It’s is high in vitamins K and C, low-cal, high in fiber and antioxidants, and (like all cruciferous vegetables) good for detoxing the liver.
Your topping options are also really versatile, though I stay away from super wet/soggy ingredients. Here are a few things I typically throw on:
- I often keep cooked hamburger on hand to throw on any dish
- I use both shredded (parmesan, cheddar, mozzarella), and a soft cheese (there’s a sheep/goat one that’s AMAZING)
- I usually will throw a pan of roasted vegetables in the oven along with the cauliflower crust (brussels sprouts, peppers, and onions are my fave)
- You can use sauce, but I’m not a fan and it does make things soggy. Sometimes I will spread a bit of dijon mustard on though for extra flavor.
You might also like: 10 Tips For Surviving a Super Low-Carb Diet (e.g. Keto)
Why do I call this “traditional”? It’s because it involves manually squeezing all the liquid out before mixing and baking. I’ve recently found an alternative recipe that doesn’t require squeezing (due to a secret ingredient), which I’ve been loving as well.
The thing about making a traditional cauliflower crust is that it’s not super fast. Now, it’s not HARD, it just has a few different steps and ALL THAT SQUEEZING. What I’ve found helpful in how to make cauliflower crust is to break up into a few key phases or steps so I can plan my timing around it.
- Rice/food processor your cauliflower (if necessary) and cook it
- Squeeeeeeeze your cauliflower to get all the liquid out, then mix together the dough
- Bake the dough mixture by itself, then top and bake just long enough to melt the cheese
So I’ll often do the first step earlier in the day so it can cool, then just throw the cooked cauliflower in my nut milk bag and come back to it later. Then when I’m ready to actually make dinner, I turn my oven on and start the squeezing.
I’ll squeeze once, let it rest a couple minutes, come back and squeeze some more…you want to get as much liquid out as possible.
Soupy Creamy Golden Rice With Crispy Spiced Chickpeas
Some dishes just scream “comfort food”, and this creamy, soupy golden rice topped with crispy spiced chickpeas ticks all the boxes for a hearty and comforting vegetarian meal any time of year.
It’s super easy and doesn’t require a ton of hands-on work. The flavors are quite subtle, not the kinds of spices that punch you in the face. In fact if you’re not careful it can be a tiny bit bland, so I recommend being a little heavy-handed on both layering salt as well as the red pepper flakes.
What really elevates this soupy turmeric rice dish is the crispy, crunchy chickpeas that are PACKED with flavor. Used as a topping, these chickpeas first provide protein, but also have a salty and spicy flavor, some intensity from the shallots, and little crispy bits from the coconut as well.
Grilling Tips For First-Timers & How To Use A Gas Grill
I am a massive fan of grilling, and actually run my grill almost every night, year-round. Why, you ask? Well, 1) it’s the best way I’ve found to consistently eat healthy, 2) it’s super fast and easy, and 3) it requires very little clean-up.
Did you need more reasons than that??
Since I moved into my house a few years ago and finally got a real gas grill, I’ve been working to become a grillmaster of sorts, testing all kinds of different recipes.
So I wanted to share some of my favorite grilling tips and recipes here, particularly for grilling newbies…and I’m always looking to up my game so feel free to send me YOUR best ones too!
(I feel like I need to caveat here, that I’m not one of those amazing obsessed grilling nerds…but that’s why this guide is perfect for newbies)
What this post covers
- Grilling tools for success
- General grilling tips
- Tips for grilling various meats
- Marinades
- Vegetables
- Pizza
Tools you need
It goes without saying that a good grill is a good starting point. I use a gas grill, so all the tips here will be geared toward that, I can’t speak to charcoal. I upgraded to a Weber recently but had a Charbroil for a few years, they’re only a few hundred bucks, and it did great.READ THE POST
Protein-Packed Single-Serving Almond Butter Waffle (GF, Keto, Low Carb)
First off, I’m not going to pretend that these are “real” waffles. Not like my fluffy carb-y buttermilk goodness, or dark chocolate indulgence. But if you’re on a low carb diet for whatever reason, this keto waffle recipe might be your best friend.
I accidentally made this a few months ago on a healthy whim, and kind of forgot about it since it didn’t blow my mind.
But the last month I’ve been on a super low-carb diet for health reasons for (like keto, but more restrictive). And after a couple weeks of egg-mania plus some 90-second keto bread, I was craving something that felt semi-normal.
You might also like: 10 Tips For Surviving a Super Low-Carb Diet (e.g. Keto)
It’s crazy easy and all the ingredients were things I had on-hand. Even if you’re not on a specific diet, going low-carb and gluten-free on occasion isn’t a bad thing.
I often add a bit of cinnamon and vanilla to the mix, and you could even try going a tiny bit savory if you wanted (like some fresh rosemary). It doesn’t need sweetener, but you could definitely add a bit of honey or monkfruit syrup too.
I’ve made it in both my more Belgian-style waffle maker and a more traditional rectangle one and it’s great either way (I’m more partial to the Belgian).
90-Second Keto “Bread” (No/Low Carb)
I KNOW. You’re probably thinking, “What is happening here? Who is this person??” Same. But here we are—90-second keto bread.
You might also like: 10 Tips For Surviving a Super Low-Carb Diet (e.g. Keto)
When I started looking for easy keto bread recipes, just to have a vehicle for my almond butter, I had trouble finding one that sounded good. A lot had cream cheese (not my thing, nor do I keep it around the house), or weird ingredients (lookin’ at you psyllium husk), or were overly complex. And then I found this gem.
Technically I guess it should be called like…5-minute keto bread since you have to get the ingredients out and stir them together. The 90 seconds is just the cooking time. But still.
Socca (Chickpea Flatbread) with Roasted Veggies & Goat Cheese
Be honest…if I say “chickpea flatbread”, does it give you immediate cravings?? I’m guessing that’s a NO. But it should. Socca has been on my radar for several months, but for whatever reason I kept putting off giving it a try.
Then last week I was starving, needed something super healthy, and had nothing in my fridge…I’d gotten back in town late Christmas Eve so everything was closed. I had some veggies clinging on for dear life in my fridge and that was it. So I decided that socca needed to happen immediately.
What is socca?
Socca (called farinata over the border in Italian Liguria) is a traditional Provençal flatbread and street food, somewhere between a pancake and a thick crepe. It’s crazy simple, made with chickpea flour and water, with a little salt and olive oil for flavor.
It’s naturally gluten-free, dairy-free, and egg-free, and high in protein from the chickpea flour. Cooked under the broiler, it’s got a charred top and golden, crispy outside, with a soft creamy inside, perfect for topping with whatever your heart desires.
Personally I love garlicky roasted vegetables and soft, salty cheese, but you can top with eggs, fresh veggies, meat, or anything else, or just slice it up into wedges and eat hot and fresh.
It’s satisfying, one of those healthy recipes that still feels a little indulgent. And perhaps most importantly, socca is flexible…as long as you have chickpea flour on hand you can make it, and then just figure out what your refrigerator has to offer for toppings.
I use a small 5-inch cast iron skillet for a single portion of this socca breakfast skillet. You can double or triple it for a larger pan to feed more people, but it’s so easy and fast to make that I wouldn’t try to use it for leftovers. It’s definitely best fresh.READ THE POST
Crispy Roasted Brussels Sprouts with Balsamic-Honey Drizzle
I needed to mix up my veggie side dish game recently, because I’ve overdone it a bit on the cauliflower front, as well as being very carb-heavy (lots of sweet potatoes and butternut squash).
Enter these crispy roasted brussels sprouts with balsamic and honey…
I’m absolutely in love with this honey balsamic brussels sprouts flavor combo…the sweet-bitter taste that soaks into the sprouts and softens them a bit. That, combined with the sea salt added before roasting and the deeply charred nature of the brussels sprouts, makes this dish truly magical.
The main change I’ve made from the original recipe is backing waaaay off the amount of dressing/drizzle. I’ve found that a 1-tablespoon-to-1-teaspoon ratio works best, and even sometimes a bit less than that (I eyeball when making for myself). You don’t want it sopping wet.
