LOW CARB KETO CORNBREAD RECIPE
Easy keto cornbread is the side your chili and soups need! My low carb almond flour cornbread recipe is made with a secret ingredient that makes it taste like the real thing.
Prep Time 5 minutes

Cook Time 35 minutes
Total Time 40 minutes
Servings 16 servings

INGREDIENTS

• 5 cups Wholesome Yum Blanched Almond Flour
• 1 tbsp Gluten-free baking powder
• 1/3 cup Besti monk fruit allulose blend (this is lightly sweet - use 1/2 cup for sweeter cornbread, or 2/3 cup for extra sweet)
• 1 tsp Sea salt
• 2/3 cup Butter (melted; plus more for greasing)
• 2/3 cup Unsweetened almond milk
• 6 large Eggs
• 1 tbsp Sweet corn extract

INSTRUCTIONS

1. Preheat the oven to 400 degrees F (204 degrees C). Grease a 10-inch cast iron skillet with butter.
2. In a large bowl, stir together the flour, baking powder, sweetener, and sea salt.
3. Stir in the melted butter, almond milk and eggs, until smooth. Stir in the sweet corn extract.
4. Transfer the batter into the skillet and smooth the top with a spatula. Bake for 35-40 minutes, until an inserted toothpick comes out clean and the top is golden brown.

RECIPE NOTES
Serving size: 1 slice, or 1/16 entire recipe (it's very filling, so we cut it into 16 slices)
Note on sweetener options: Monk fruit erythritol blend or straight erythritol will also work, but I recommend the monk fruit allulose blend or pure allulose for more moist, tender cornbread.

NUTRITION INFORMATION PER SERVING
Calories: 300 | Fat: 27g | Total Carbs: 8g | Net Carbs: 4g | Fiber: 4g | Sugar: 1g | Protein: 10g

Nourishing CFC Minestrone Soup Soup weather is my FAVORITE!Truth be told, we eat soup year-round because it’s such an inexpensive, filling, and nourishing way to feed our  family, and meal prep!This soup is GREAT because it uses up lots of zucchini and squash that are plentiful right now, along with many of our pantry staples!Feel free to add or remove anything you want! Use your favorite veggies, and whatever needs to be used up in your kitchen! That’s the reason soup is SO GREAT!This soup freezes well, and can last up to 3 months in your freezer. Just portion it into smaller containers, then freeze.Makes about 8 servings
Ingredients:

• 2 Tbsps olive oil, or avocado oil
• 1 large yellow onion
• 3-4 cloves fresh garlic
• 2 carrots
• 3 celery ribs
• 3 bell peppers, various colors
• 1 medium zucchini
• 1 medium yellow squash
• 2 (14 ounce) jars diced tomatoes
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1 (14 ounce) cannellini beans, rinsed and drained
• 1 cup fresh or frozen organic green peas
• sea salt and freshly ground black pepper, to taste, about 1/2 teaspoon each
• 6 cups vegetable, or chicken broth
• A handful of fresh curly parsley, chopped to finish

Optional:

• shredded parmesan cheese, to sprinkle

Instructions:Chop your onion and mince the garlic.Peel the carrots and dice along with the celery, bell pepper, zucchini and squash.

Heat oil in a stockpot or dutch oven, over medium-high heat.Add onion and garlic; sauté for 3 minutes.Add carrots, celery, bell pepper, zucchini and squash. Cook until slightly golden.

Stir in the diced tomatoes.

Add all herbs and spices.Pour in the broth and stir well.Cover and cook on low for about 30 minutes.

Once the vegetables are tender add in the beans and peas.Continue to simmer, about 10-15 minutes more.Taste and adjust the seasonings to your taste.Ladle into serving bowls.

Garnish with fresh parsley.Sprinkle with parmesan cheese, if desired.Enjoy!

What do you eat on Keto?
- Meats: ZERO CARBS
• Beef- Ground beef, Steak, Ribs, and Roasts
• Pork- Chops, Ribs, BACON, Loins, sausage
• Chicken/ Turkey- Thighs w/ skin or wings are the best because breasts are high in protein. However, you CAN eat breasts, just have to eat more fat to compensate.
• Fish- Tuna, Salmon, Cod, Haddock, etc.
• Shrimp/ Lobster- Go crazy, use lots of butter!
• Pepperoni
-Cheese: MOST are no carb, almost all are low carb
• Mozerella & Cheddar- Buy in bulk, they freeze well and are insanely versatile!
• Colby jack, pepper jack, monterrey jack
• Taco style, Mexican style
• Parmesan, Asiago
• Ricotta- Freezes well, very versatile
• Cottage cheese- Good to throw in your lunch with berries, usually around 4-8g of Carbs per serving
• Cream Cheese- Freezes very well, this is one of the things that I always glance at whenever I go to the store, and always buy a bunch of if it's under 75 cents per 8oz.
- Vegetables: No potatoes! Get your carbs from veggies!!!
• Leafy greens- Spinach, Spring mix, Kale, Romaine
• Zucchini- Great for a noodle substitute!
• Avacado- Awesome source of natural fat!
• Eggplant
• Brussels sprouts
• Tomato
• Spaghetti Squash- Versatile, makes a great spaghetti substitute and is even great for making hash browns!!
• Cucumber
• Peppers- Jalepeño, banana, green/ red/ yellow/ orange bell
• Broccoli- Great with cheese, steamed or just raw!
• Asparagus- Awesome roasted or sautéed with bacon and garlic!
• Cauliflower- AWESOME potato substitute!!
• Celery- Great with cream cheese or all natural peanut butter!
• Cabbage
• Pickles (Read nutrition labels, watch for sugar and carbs)
• Olives
• Green beans- Awesome sautéed in bacon grease with garlic, (watch portion size, though).
• Onions- Red, yellow: use somewhat sparingly, to taste
- Fruits: Most are a no-no, especially bananas, oranges and grapes.
• Strawberries
• Blueberries
• Raspberries
• Blackberries
• Lemon/ Limes- Adds great flavor!
- Nuts (grams of Carbs per 100 grams, or 3.5 oz)
• Pecans/ Brazil (4g)
• Macadamia (5g)
• Hazelnut/ Walnut/ Peanut (7g)
• Pine (9g)
• Almond (10g)
• Pistachio (18g)
• Cashew (27g)
- Oils/ Fats
• Coconut Oil
• Butter: Kerry Gold is best but just make sure it's REAL butter and not a spread or margarine
• Olive Oil
• Vinaigrette
• Hollandaise
• Bacon/ sausage grease
• MCT oil- easily ordered online/ in specialty stores
-Dressings/ Condiments/ Fats
• Ranch, Blue cheese, Cesar, Thousand Island, Balsamic- Watch carbs/ sugar, but there's tons of brands, so you can find one you love!
• Mayo- Natural/ organic is best, but I use Hellmann's all the time.
• Aioli
• Heinz "NO SUGAR ADDED" Ketchup or sugar free ketchup
• G. Hughes brand sugar free BBQ sauce
• Yellow/ Spicy Brown Mustard
• Soy sauce
• Hot sauce
- Liquids: Use as base for sauces/ soups
• Heavy Whipping Cream (HWC)
• Broths/ Stocks: Stay away from reduced fat. Bone broth is awesome!
- Snacks
• Pepperoni
• Slim Jims/ jerky (watch carbs)
• Homemade cheese its/ tortilla chips
• Cheese
• Pork rinds (0 carbs, very versatile. Can be used as breading, nacho substitute or even sprinkled with cinnamon & stevia and eaten like cereal with Almond milk and tastes like cinnamon toast crunch!)

- Drinks
• WATER- Lots of it!
• Crystal Light- Tons of options and very convenient!
• Tea with stevia
• Coffee- Add a Tablespoon of coconut oil or MCT oil, Stevia, heavy whipping cream and imitation vanilla/ Hazelnut or Cocoa powder & peppermint *BOOM* Homemade creamer!

- Sweeteners
• Stevia drops (0g)
• Erythritol (0g)
• Truvía (0g)
• Monkfruit (0g)
- Other common Ingredients I use
• Almond flour
• Spices: Garlic powder, onion powder, parsley, cumin, cayenne, salt, pepper, paprika, Basil, thyme, rosemary, red pepper flakes,
• Cocoa Powder
• Natural Peanut butter
• Sugar free chocolate chips
• Sugar free maple syrup

​Fluffy Crustless Quiche Everyone’s always asking for more breakfast recipes! This flavor-packed quiche delivers!  Super easy recipe. Less than 10 minutes of hands-on time.  Add ingredients to a pie dish. Bake. Enjoy!  We usually eat about half when it comes out of the oven, then refrigerate the leftovers for up to 3 days.  Makes an EXCELLENT quick anytime meal!  Makes about 8 servings.
​
Ingredients:

• 1/2 Tbsp olive oil, avocado oil, unrefined coconut oil, to grease your dish
• 6 slices nitrate-free bacon, cooked crisp and roughly crumbled
• 10 large eggs
• 1/2 Tablespoon dry mustard power
• sea salt and freshly ground black pepper, to taste
• 1 cup unsweetened coconut milk, almond milk, cashew milk, or grass-fed cows milk
• 1 cup plain Greek yogurt, or coconut yogurt
• 2 big handfuls fresh baby spinach
• 1/2 cup chopped scallions/green onions
• 1/2 cup white cheddar, shredded

Instructions:Preheat your oven to 350 degrees f. and lightly grease a pie dish with oil and set aside.Roughly chop your spinach and scallions. I didn’t chop my spinach because it was really small leaves, but if it was larger then it would need to be roughly chopped.In a large mixing bowl, beat eggs together with mustard powder, and a good pinch of sea salt & pepper; until fluffy and well combined.

Gently fold in the milk, yogurt, spinach and scallions.Pour your mixture into your prepared dish.

Crumble the bacon over top.Sprinkle with shredded cheese and bake uncovered for 30-40 minutes, just until quiche is light golden and set in the center.

Serve hot or cold – it’s great both ways!

Our EVER SO POPULAR Cheeseburger Salad…but in a jar!Super-Duper Tasty Cheeseburger Salad stays fresh in your fridge, ready for a quick lunchtime break whenever you are!
 Why glass canning jars for salads?Because they stay fresher this way! As long as you build it in the proper order (very important!) Then you’ll have tasty grab-n-go salads all week!How awesome would it be to start your week KNOWING you have a delicious, healthy lunch prepared for the next few days!?!
Salad-Jars to the rescue!The secret to a perfect and tasty Mason jar salad is all in the order of assembly!Dressing/Sauce always goes on the bottom of the jar.The dressing goes in first.This is very important!This guarantees that your salad veggies don’t get soggy.Next, add your protein.This protects your more delicate greens from moisture.Then the fun stuff!Leafy greens-they always go in last…on the very top!Salad Jars will stay fresh in the fridge for 4 days if:The jar itself is completely dry.Your vegetables, especially the leafy greens are completely dry when assembling.Fold a paper towel and place it in the very top of the jar before sealing if you’re still having issues. This really helps with the moisture inside the jars and prolongs freshness.Keep refrigerated with a lid.Where to purchase wide mouth mason jars?I always use WIDE mouth quart sized glass jars. Check out: Amazon, Target, or Williams Sonoma for higher end jars if you plan to use them A LOT like I do!


Makes 4 servings
Ingredients:

• 1 tsp avocado oil, or olive oil
• 1-1/2 lbs extra-lean ground beef
• 1/4 tsp sea salt
• 1 red onion, diced
• 1/2 cup dill pickles, chopped
• 2 cups cherry tomatoes, diced
• 1/2 cup shredded cheddar cheese
• 4 cups lettuce of choice (romaine, bibb or butterhead), chopped

Sauce:

• 1 cup homemade mayo or plain Greek yogurt
• 3 Tbsps tomato puree, tomato passata, or ketchup
• 1/2 tsp chili powder, or to taste
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 4 x 28 oz wide mouth jars with lids

Instructions:Heat your oil in a large skillet over medium heat. Add beef and cook, breaking up the meat with a wooden spoon, until nicely browned, about 8-10 minutes. Season with a pinch of sea salt and pepper.Set meat aside and allow it to cool.
Meanwhile, prepare the remaining ingredients for the salad: dice the onion, tomatoes, and chop your lettuce.
In a small bowl whisk all your burger sauce ingredients until well combined and divide equally among 4 wide-mouth mason jars.
Equally add the cooked ground beef, then top with onions, tomatoes, pickles, cheese and lettuce.Set your lid on and refrigerate.Keeps great for 4-5 days stored in the fridge.Enjoy!

Fiesta Taco Salad-in-a-jar with Creamy Avocado + Cilantro Dressing
The ULTIMATE in grab-n-go meals for your week ahead!  These salad jars are stacked with flavors, textures, and energy boosting nutrients!  This recipe requires a bit more prep and ingredients…but it’s SO worth it! Read recipe to the end before planning out your jars!

The avocado dressing and grass-fed beef instructions will make enough to assemble 6-8 jars.  The single serving jar quantities and “stacking” order are listed directly below. 

Use Wide Mouth Pint and Half Jars with Lids, or whatever sized salads you want to make!
Makes 6-8 Jars

Ingredients:

• 2 Tbsps creamy avocado + cilantro dressing in the very bottom of each jar
• 6-8 grape tomatoes
• 1/3 cup of seasoned ground turkey and black bean (directions below)
• 3 Tbsps fresh roasted corn, peppers, and green chile mixture
• 6 halved black olives
• 3 Tbsps of fresh diced red, yellow & orange baby bell peppers
• 1 Tbsp grated all-natural cheddar cheese
• 2 good handfuls of torn green lettuce leaves at the very top

For the Homemade Creamy Avocado + Cilantro Dressing:

• 1 medium ripe avocado
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup plain Greek yogurt
• 1 Tbsp fresh lime juice
• 3 Tbsps extra virgin olive oil
• 1 clove fresh garlic, peeled
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup cold water

For the Grass Fed Beef or Ground Turkey and Black Bean Filling:

• 15 ounces black beans, rinsed and drained if using canned
• 1 lb ground grass-fed beef, or turkey, browned
• 1/2 Tbsp cumin
• 1/2 tsp each of chili powder, onion powder, granulated garlic, paprika, and turmeric
• Add sea salt and fresh black pepper if desired.
• Adjust to taste I always add more seasonings at the end if desired

For the Roasted Corn:

• 1 tbsp avocado or olive oil
• 1/2 diced green bell pepper
• 1/2 diced red bell pepper
• 4-6 ounces diced, roasted green chilies
• 2 corn cobs or 1 cup frozen corn

Instructions:
From the Bottom of the jar, going up:
2 Tbsps creamy avocado + cilantro dressing in the very bottom of each jar6-8 grape tomatoes
1/3 cup of seasoned ground turkey and black bean (directions below)
3 Tbsps fresh roasted corn, peppers, and green chile mixture
6 halved black olives
3 Tbsps of fresh diced red, yellow & orange baby bell peppers
1 Tbsp grated all-natural cheddar cheese
2 good handfuls of torn green lettuce leaves at the very top

For the Dressing:
Place all your dressing ingredients into a food processor or high-speed blender.  Process until smooth, stopping to scrape down the sides.  Thin out the salad dressing out with about 1/4 cup cold water (more or less) just until you get your desired consistency.  Keeps well in an airtight container for 1 week, refrigerated. Makes 6-8 servings of dressing.

For the Filling:  Remove cooked, and seasoned meat mixture from pan, allow to cool, then place in a bowl add black beans and gently stir to combine.

For the Corn:  Using a cast iron skillet heat 1 Tbsp of avocado, or olive oil, then add in this order 1/2 diced green bell pepper, 1/2 of a diced red bell pepper sauté for 2 minutes add the corn cut and removed from 2 cobs and 4-6 ounces diced roasted green chilies. Sauté all together for 3-4 minutes on a med-high heat…don’t over roast this mixture, you want it firm. Assemble your salad jars in the order first mentioned above.

These stay well for 3-4 days, sealed well in the refrigerator. Enjoy!

1. Ingredients
   For the Homemade Creamy Avocado + Cilantro Dressing:
   • 1 medium ripe avocado 
   • 1/4 cup fresh cilantro leaves, chopped 
   • 1/4 cup plain Greek yogurt
   • 1 Tbsp fresh lime juice 
   • 3 Tbsps extra virgin olive oil 
   • 1 clove fresh garlic, peeled
   • 1/4 tsp sea salt 
   • 1/4 tsp freshly ground black pepper 
   • 1/4 cup cold water
   For the Grass Fed Beef or Ground Turkey and Black Bean Filling:
   • 15 ounces black beans, rinsed and drained if using canned 
   • 1 lb ground grass-fed beef, or turkey, browned, and well seasoned with the following:
   • 1/2 Tbsp cumin
   • 1/2 tsp each of chili powder, onion powder, granulated garlic, paprika, and turmeric. 
   • Add sea salt and fresh black pepper if desired.
   • Adjust to taste I always add more seasonings at the end if desired.                                                                                                                                                                               
   For the Roasted Corn:
   1. Remove cooked, and seasoned meat mixture from pan, allow to cool, then place in a bowl add black beans and gently stir to combine.
   2. Using a cast iron skillet heat 1 Tbsp of avocado, or olive oil, then add in this order 1/2 diced green bell pepper, 1/2 of a diced red bell pepper saute for 2 minutes add the corn cut and removed from 2 cobs and 4-6 ounces diced roasted green chilies.
   3. Saute all together for 3-4 minutes on a med-high heat...don't over roast this mixture, you want it firm.
   4. Assemble your salad jars in the order first mentioned above.
   5. These stay well for 3-4 days, sealed well in the refrigerator.
2. • 1 tbsp avocado or olive oil 
   • 1/2 diced green bell pepper
   • 1/2 diced red bell pepper
   • 4-6 ounces diced, roasted green chilies
   • 2 corn cobs  or 1 cup frozen corn
   Instructions
   From the Bottom of the jar, going up:
   1. 2 Tbsps creamy avocado + cilantro dressing in the very bottom of each jar
   2. 6-8 grape tomatoes 
   3. 1/3 cup of seasoned ground turkey and black bean (directions below)
   4. 3 Tbsps fresh roasted corn, peppers, and green chile mixture
   5. 6 halved black olives 
   6. 3 Tbsps of fresh diced red, yellow & orange baby bell peppers 
   7. 1 Tbsp grated all-natural cheddar cheese
   8. 2 good handfuls of torn green lettuce leaves at the very top
   Dressing Instructions:
   1. Place all your dressing ingredients into a food processor or high-speed blender.
   2. Process until smooth, stopping to scrape down the sides.
   3. Thin out the salad dressing out with about 1/4 cup cold water (more or less) just until you get your desired consistency.
   4. Keeps well in an airtight container for 1 week, refrigerated. Makes 6-8 servings of dressing.
    Filling Instructions: Makes enough for 6-8 salad jars

​Beef Unstuffed Egg Roll Stir Fry
This quick and easy recipe gives a whole new spin on the typical egg roll! Instead of being stuffed AND fried, it’s much healthier unstuffed and made at home with healthier oil.
Works great for meal prep! Simply divide equally between 4 sealable containers, and store in the fridge for 4-5 days.
​
​Beef Unstuffed Egg Roll Stir Fry
I totally craved deep-fried egg rolls when I was pregnant with my oldest daughter 17 years ago, and *wish* that I would have had this recipe in my arsenal, rather than hitting up the take out joint MULTIPLE times per week!
Unstuffed Egg Roll Stir Fry is THE perfect dinner made with all natural ingredients that are good for the whole family!
Make ahead of time or whip it up for a quick delicious and nutritious dinner sure to please your entire crew!
Best part? This method is actually much easier than making regular stuffed egg rolls at home, but I bet it’ll definitely hit that same spot for ya!Try this recipe using ground chicken or turkey, too! FANTASTIC any way you spin it!Makes about 4-5 servings


Ingredients:

• 1.5 lbs. lean grass fed ground beef
• 1 large head of green cabbage, shredded thinly
• 3 small carrots, peeled and cut into small matchsticks
• 6-8 green onions, cut into 2” pieces
• 4-5 cloves fresh garlic, minced
• 1 Tbsp grated fresh ginger
• 1 Tbsp sesame oil
• 1/4 cup low sodium soy sauce, Bragg’s liquid aminos, or (my favorite) coconut aminos
• 2 Tbsps toasted sesame seeds

Instructions:In a small bowl, whisk garlic, ginger, sesame oil, and soy sauce, then set aside.Heat a large skillet over medium-high heat, and add in the beef. Cook, breaking the meat with a wooden spoon until browned and cooked through.
Stir in your carrots, green onions and cabbage, then stir fry for about 3 minutes.
Drizzle your soy sauce mixture into the skillet, and continue stir-fry cooking for about 4 minutes more, or just until all of your vegetables are crisp-tender.​
Sprinkle each serving with sesame seeds, and additional chopped green onions, if desired.Works great for meal prep too!Simply divide equally between 4 sealable containers, and store in your fridge for 4-5 days.Enjoy!

Chicken Cobb Salad. Juicy baked chicken, fresh hard boiled eggs, crispy bacon, fresh lettuce, tomatoes and avocado topped with a tasty low carb Dijon Vinaigrette.

Chicken Cobb Salad  I have to admit that I have not always been a fan of salads. To me salads were boring and lacking flavor. Then I started creating fun salads that were full of healthy ingredients and flavor and I got hooked on them.  This chicken cobb salad is not your boring cobb salad, this easy cobb salad has all fresh ingredients and an amazing homemade Dijon Vinaigrette salad dressing to go with it! This salad will quickly become your go to cobb salad that you enjoy for lunch and dinner often because it is fresh, delicious and filling.


Can I make Cobb Salad ahead of time?  They are easy to make if you are meal prepping and I really like using Mason jars to prep salad because I can pour the dressing on top, close the lid and shake it up to make sure all of my salad is covered with the dressing.

If you are doing meal prep with this keto cobb salad then I highly suggest that you put all of the salad ingredients in one container and the salad dressing in another and then combine when you are ready to eat. This will make it so you do not end up with a soggy salad.

Variations of this recipeChange up how the chicken Chicken. I like to use baked chicken but you can also use grilled chicken or poached chicken. If you are short on time you can use a rotisserie chicken from the store.

Change up the protein If you are not a fan of chicken you can also use baked turkey. This salad is also amazing with grilled shrimp or baked shrimp and grilled steak or air fryer steak.
Add more veggies. A traditional Cobb salad has lettuce, tomatoes, and avocados as the veggies but you can have fun and add others if you want to. Cucumbers, bell peppers are also great additions to low carb Cobb Salad. I like to use cherry tomatoes but you can use any tomatoes that you want to, beefsteak and heirloom are fantastic options.

​Cobb Salad Ingredients

• 8 ounces chicken breast
• 4 slices bacon, cooked and chopped
• 5 cups romaine lettuce, chopped
• 3 hard boiled eggs, diced
• 1 cup grape tomatoes, chopped
• 1 avocado, diced
• 1/3 cup blue cheese
• salt to taste
• pepper to taste
• Dijon Vinaigrette salad dressing

Dijon Vinaigrette Salad Dressing Ingredients

• 2/3 cup oil
• 1/4 red wine vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon garlic
• 1/2 teaspoon worcestershire sauce
• 1/2 teaspoon pepper

Chicken Cobb Salad. Juicy baked chicken, fresh hard boiled eggs, crispy bacon, fresh lettuce, tomatoes and avocado topped with a tasty low carb Dijon Vinaigrette.

Chicken Cobb SaladI have to admit that I have not always been a fan of salads. To me salads were boring and lacking flavor. Then I started creating fun salads that were full of healthy ingredients and flavor and I got hooked on them.
 
This chicken cobb salad is not your boring cobb salad, this easy cobb salad has all fresh ingredients and an amazing homemade Dijon Vinaigrette salad dressing to go with it! This salad will quickly become your go to cobb salad that you enjoy for lunch and dinner often because it is fresh, delicious and filling.

Can I make Cobb Salad ahead of time?
They are easy to make if you are meal prepping and I really like using Mason jars to prep salad because I can pour the dressing on top, close the lid and shake it up to make sure all of my salad is covered with the dressing.

If you are doing meal prep with this keto cobb salad then I highly suggest that you put all of the salad ingredients in one container and the salad dressing in another and then combine when you are ready to eat. This will make it so you do not end up with a soggy salad.

Variations of this recipe Change up how the chicken Chicken. I like to use baked chicken but you can also use grilled chicken or poached chicken. If you are short on time you can use a rotisserie chicken from the store.

Change up the protein If you are not a fan of chicken you can also use baked turkey. This salad is also amazing with grilled shrimp or baked shrimp and grilled steak or air fryer steak.

Add more veggies. A traditional Cobb salad has lettuce, tomatoes, and avocados as the veggies but you can have fun and add others if you want to. Cucumbers, bell peppers are also great additions to low carb Cobb Salad. I like to use cherry tomatoes but you can use any tomatoes that you want to, beefsteak and heirloom are fantastic options.

Cobb Salad Ingredients

• 8 ounces chicken breast
• 4 slices bacon, cooked and chopped
• 5 cups romaine lettuce, chopped
• 3 hard boiled eggs, diced
• 1 cup grape tomatoes, chopped
• 1 avocado, diced
• 1/3 cup blue cheese
• salt to taste
• pepper to taste
• Dijon Vinaigrette salad dressing

Dijon Vinaigrette Salad Dressing Ingredients

• 2/3 cup oil
• 1/4 red wine vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon garlic
• 1/2 teaspoon worcestershire sauce
• 1/2 teaspoon pepper

How to Make Cobb Salad  There are a few steps to making this chicken cobb salad. If you are making this salad ahead of time leave the Dijon Vinaigrette salad dressing off the salad until you are ready to eat.
Make the Dijon Vinaigrette salad dressing.In a mason jar or a container with a lid add the oil, vinegar, mustard, garlic powder, Worcestershire sauce and pepper. Place the lid on and shake well. Place the dressing in the fridge.

Bake the Chicken and Prep Veggies  Preheat the oven to 350ºF. Place your chicken on a baking pan, sprinkle the chicken with salt and pepper. Bake the chicken for 25-30 minutes until the chicken reaches 160ºF internal temperature.  While the chicken is baking in the oven cook the bacon, hard boil the eggs.

Assemble Chicken Cobb Salad  Wash the tomatoes and lettuce and chop them. Peel and slice the avocado and dice.  When the chicken is done cooking cut into bite sized chunks.  Add the lettuce to a large bowl or portion out on plates.
​

In the middle of the lettuce place the chicken so its in a long strip. To one side of the lettuce add the eggs, then the bacon and finally the cheese. On the other side of the lettuce add the tomatoes and then the avocado.
Drizzle on the desired about of dressing and enjoy.
NutritionCalories: 689kcal | Carbohydrates: 9g | Protein: 24g | Fat: 63g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 476mg | Potassium: 830mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5811IU | Vitamin C: 14mg | Calcium: 118mg | Iron: 2mg

​Enchilada Meatballs
*****Low Carb*****
INGREDIENTS
Meatballs
* 1 lb ground beef
* 1 egg
* 1/4 cup grated cheddar cheese
* 2 Tbsp taco seasoning
* 1/2 tsp onion powder
* 1/2 tsp salt
* 1/4 tsp black pepper
Casserole:
* Cooked meatballs
* 1 10 oz can red enchilada sauce (Las Palmas)
* 3/4 cup shredded Mexican cheese
DIRECTIONS:
Meatballs:
* 1) Preheat oven to 400.
* 2) Add all of the meatball ingredients into a large bowl and mix well until combined.
* 3) Shape into approximately 15 meatballs and place on a baking sheet lined with aluminum foil.
* 4) Bake for 25 minutes or until cooked through.
Casserole:
* 1) Preheat oven to 350.
* 2) Pour 1/4 cup enchilada sauce into bottom of small baking dish or cast iron skillet.
* 3) Place cooked meatballs into dish and top with remaining enchilada sauce. Top with shredded cheese.
* 4) Bake for 15 minutes or until cheese is melted and bubbly.
NUTRITION (PER SERVING)
Makes 5 Servings
Calories 309.8
Fat 21.6g
Protein 23.9g
Net Carbs 3.7g

Cilantro Jalapeno Sauce Without Dairy
This zippy cilantro jalapeño sauce without dairy can be used in a variety of different ways, from salads and grain bowls to wraps and on fish. Since it's vegan, dairy free, nut free and vegan free, you can be sure that no matter who you serve it to, its bound to please everyone!

5 from 1 vote

PREP TIME5 mins

COURSE
Sauce

SERVINGS16 oz
EQUIPMENT

• blender

INGREDIENTS  

• 1 can garbanzo beans
• 1.5 cups fresh spinach
• 1 cup fresh cilantro
• 1/2 jalapeno, seeded
• 3 cloves garlic
• 2 tbsp tahini
• 1 lemon, juiced
• 1 tsp kosher salt
• 1/2 tsp ground cumin
• 1 cup water

INSTRUCTIONS 

• Open the can of garbanzo beans. Drain and rinse well, discarding any loose skins
• In a food processor or blender, combine the garbanzo beans, spinach, cilantro, jalapeno, garlic, tahini, lemon juice, salt, and cumin. Blend until the incredients combine into a pasty consistency.
• With the motor running start to drizzle in the water. Blend until all ingredients are well incorporated.
• Store in an airtight container in the refrigerator for up to 5-7 days.

NOTES

• This sauce is dairy free, gluten free, vegan and nut free.
• You can use either a food processor OR a blender for this recipe.  
• You may want to use more or less water depending on your desired consistency.
• If you'd like a spicier sauce, you can leave the seeds and ribs in, or use an entire jalapeno.
• If you don't have a fresh lemon, you can substitute a fresh lime