A cooking resource for all levels
Recipes in this category are lower in carbohydrates and tend to have little or no grains or sugar in them. I have included low-carb rather than no-carb, and use ingredients like beans, so these recipes may not be suitable for a keto diet.
This crisp fennel salad with olives possesses the perfect balance of flavors, and it looks as pretty as it tastes. It’s an interesting one for me, because I don’t especially like green olives! And yet here, alongside crunchy, aromatic fennel, bright citrus, and flavorful, salty cheese, they’re faultless. Although it’s at its very best freshly dressed, it also packs pretty well for a summer picnic.
Snap pea & ricotta salad is one of my go-to summer dinner recipes. It’s fresh and unique, and has enough cheese and nuts to give it enough staying power to call itself a proper meal. The slicing is the only significant labor involved, which is also a big plus.
I’ve tried many a recipe for keto and low-carb waffles off the internet and they’ve been…well…okay, I guess. After several of these lackluster experiences, I set out to make my own low-carb waffles. The result are these beauties…
A simple, tasty, and attractive side dish. These garlic-chili oil Brussels sprouts are nutritious, delicious, and very quick to make!
Toasted pumpkin seeds are a tasty and healthy snack. Great to mix things up and satisfy that need for savory crunching. Not only that, but putting the seeds to use when cooking with squash reduces food waste!
Sometimes there’s just nothing like chicken soup, especially when it’s chilly outside or you’re coming down with a cold. Warm, mellow broth and classic ingredients combine for a dose of liquid comfort. This recipe’s got everything but the chicken and is a breeze to make!
There are many, many kinds of curry. This one is very simple and makes a great weeknight dinner. You need a few core ingredients, and the rest can be decided based on what you have in your cupboard. I am especially fond of using root vegetables, peas, leafy greens, and cauliflower.
Guacamole dates back to the Aztec Empire, and to this day it continues to make the world a better place. It’s a part of Mexican cuisine and has become part of American cuisine as well. Delicious served with Mexican dishes, or simply eaten on tortilla chips in mass quantities, it’s healthy and super easy to make. You can use this recipe as is, or use it as a base and choose your own add-ins.