Low Carb Broccoli & Beef

Low Carb Broccoli & Beef

SOOOO happy with how this recipe turned out. It was juicy and garlicky. Tangy and slightly sweet. Just perfect. If you need a quick recipe to throw together for dinner, this one is a great time saver without skipping on the flavor.


Beef Sirloin Tip (thin cuts)
1 Tbl crushed garlic
1/4 cup soy sauce
1 cup mushrooms
Bag of microwavable broccoli
1/2 cup teriyaki sauce
pepper to taste


Thinly slice the beef into 2 inch long strips. In a large sauce pan on medium heat, place 2 tablespoons of extra virgin olive oil and crushed garlic. Cook for 1 minute. Place meat in and cook for 3 minutes. Then add low sodium soy sauce, mushrooms and ground pepper. Cook for 3 more minutes, take off heat, and let rest. Pop the bag of broccoli into the microwave to steam (see bag directions for appropriate cooking time). Once broccoli is steamed, add it into the pan. Add the teriyaki sauce and toss all ingredients.


Low Carb Oatmeal


When I first started going low carb I was sort of at a loss for what to eat for breakfast. No more cereal, toast bread, and the biggest love of my life, oatmeal. There is just something nice about having a hot bowl of porridge in the morning with a cup of coffee to get your day started. Well I now can have my oatmeal thanks to this recipe! It’s rich in fiber and protein but still is sweet and creamy.


1/4 cup ricotta cheese
1 large egg or 1/4 cup egg whites
1 tbl chia seeds
1 tbl flax seed
1 packet of Stevia
sprinkle of cinnamon
splash of sugar free vanilla creamer


In a bowl mix the ricotta cheese, large egg, chia seeds, flax, and stevia. Place in microwave for 1 1/2 minutes. Once out of the microwave the mixture will be more like a quiche. You will want to break this up with your spoon into small chunks. Mix in the creamer and sprinkle cinnamon on top. Enjoy!

Low Carb BBQ Meatloaf

Working 40 hours a week, hitting the gym 4-5 times a week, and trying to fit in freelancing on the side can get hectic. When I’m in a time crunch but still want to avoid eating out I go for this meatloaf recipe. It’s super simple to make and is amazingly tasty and tangy.


1.5 pds ground turkey
1 large egg
3 tbl almond flour
6 tbl BBQ sauce of your choice
salt and pepper to taste


Preheat the oven to 350 degrees. Place the ground turkey into a large bowl. Mix in the almond flour (the almond flour, like bread crumbs, keeps the meat together and keeps it from drying out), 4 tbl of the BBQ sauce, egg, salt, and pepper. Once all ingredients are incorporated, spray the inside of a small pan (like a bread loaf pan) with olive oil and place the meat mixture inside. After the meat is shaped into the pan, use the 2 tbl of BBQ sauce to cover the top of the meat (use more or less BBQ sauce depending on how thick or sweet you want your meat loaf). Cook for 45-50 minutes.

Low Carb Shepherd’s Pie

I always want to make soups and meat pies but southern california really doesn’t allow for many days where one would want to eat hot soups. Thankfully last week we had some freakishly cold weather… a low 68. Haha ok not amazingly cold but I didn’t want to miss my chance to make a fall dish so I headed to the store for Shepherds’ Pie ingredients. This recipe is warm and hearty while still being low carb and low cal.


For the cauliflower:

1pound cauliflower
1/4 cup half-and-half
2 ounces unsalted butter
salt, pepper, and garlic powder to taste

For the filling:

  • 2 tbl olive oil
  • 1 medium chopped onion
  • 2 carrots, peeled and diced small
  • 2 cloves garlic, minced
  • 1 1/2 pounds ground turkey
  • 2 tbl coconut flour
  • 2 tsp tomato paste
  • 1 cup chicken broth
  • 1 tsp Worcestershire sauce
  • 2 tsp rosemary
  • 1 tsp thyme
  • 1/2 cup frozen peas
  • salt & pepper to taste
  • 1 tbl Guar Gum


Cut cauliflower into florets. Steam in a large pan until tender and easy to crush with a fork. Place the half-and-half and butter into a microwave-safe container and heat for about 35 seconds or until melted. Drain the cauliflower and return to the saucepan. Mash the cauliflower and add the half and half, butter, salt, pepper and garlic powder and continue to mash until smooth.

Place the cauliflower to the side and preheat the oven to 400 degrees F. For the filling, place the olive oil into a large saute pan and set over medium high heat. Once hot, add the onion and carrots into the pan and saute for 3-4 minutes or until the onions turn slightly brown. Stir in the garlic. Then add the turkey, salt and pepper and cook until turkey is browned and cooked. Add the coconut flour and guar gum and mix until dissolved (1-2 minutes).  Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and peas. Let simmer for 10 to 12 minutes or until the sauce is thickened slightly.

Once filling is cooked, spread into a large glass baking dish. Top with the mashed cauliflower making sure to seal all the edges ensuring that no filling boils up. Place on a parchment lined pan and bake for 25 minutes or until the cauliflower browns and crisps on top. Remove and cool for 10 minutes.