I love this snack for those times where I want something cracker-like, but quick. No time for some complex cracker replacement. Easy fix...baked cheese! That's it, just bake some shredded cheese for 5 minutes and you get these awesome cheese crisps. You can pretty much use any kind of melting cheese you have on hand, my favorite is the light 3 cheese blend from Trader Joe's (jack, mozzarella and cheddar). I do find that light cheese works best, I've used full fat cheese and find that the crisps are way too greasy. Another thing you can play with for this recipe is sprinkling some garlic powder or Italian seasoning on top before baking.
You can pretty much use any kind of spread you like on top of the crisps, or you can just eat them plain too! I like throwing together a pesto cottage cheese to go along with it. The basic recipe I use is 1 tablespoon of pesto for every cup of cottage cheese, but you can modify that for more/ less pesto flavor.

The crisps keep pretty well for a couple of days, though they may start to get chewy and not quite so crisp anymore. Refrigerating makes this happen more quickly. Give these a shot the next time you need a quick snack and let me know what you think. Enjoy!
What you'll need:
12 oz. bag of light shredded cheddar cheese
3 cups cottage cheese
3 tbsp. pesto

Prep time: 5-10 minutes
Total time: 20-25 minutes

Makes about 24 - 3 inch crisps
Serving size: 4 crisps and 1/2 cup pesto cottage cheese
Nutrition info.* (per serving): 14.5 g fat (8.1 g saturated fat), 277 calories, 6.6 g carbohydrates, 0.9 g sugars, 32.5 g protein

Nutrition information will depend on type of cheese used, light cheddar cheese was used for calculation.
  1. Preheat oven to 375 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Place shredded cheese onto baking sheet in small piles and spread out to about 3 inch circles (all approximate, you can do whatever size crisps you like).
  4. Bake at 350 for approximately 5 minutes, or until cheese is melted, bubbling and flat.
  5. Remove from oven and let cool.
  6. For pesto cottage cheese spread, just mix the pesto and cottage cheese.
  7. Spread pesto cottage cheese on the cheese crisps and enjoy!
I am a huge fan of casseroles.  Most are relatively easy, you can pretty much put whatever you want into them, and since I'm usually cooking for just me, the leftovers can be lunch for most of the week. Negates that excuse of there being nothing good on hand to eat.

I made this casserole the other night, loosely based on a recipe I found on Pinterest, though I made a lot of modifications. It's definitely a keeper for me!
What you'll need:

1 lb. Italian sausage (mild)
1 - 3 oz. can of sliced black olives
1/2 cup Feta cheese (crumbled)
4 large eggs
10 oz. frozen chopped spinach (thawed and drained)
1/3 cup grated Parmesan cheese
2 tomatoes, sliced
1/2 cup light cream
1/2 tsp. sea salt
1/4 tsp. ground black pepper

Prep time: 20 minutes
Total time: 1 hour
Servings: 9 slices

Nutrition info.: per slice:  22.5 g of fat (9.2 g saturated fat), 287 calories, 3.3 g of carbohydrates, 18.1 g of protein, 1 g of fiber
  1. Heat oven to 360 degrees F.
  2. Brown the sausage and drain if necessary. Spread sausage on the bottom of a greased 11 inch casserole dish.
  3. Sprinkle the spinach, olives and feta cheese over the sausage.
  4. In a medium sized bowl, whisk together the eggs, light cream, salt and pepper. Pour over the contents of the casserole dish.
  5. Slice the tomatoes and place on top of the dish.
  6. Sprinkle the Parmesan cheese over the entire top of the casserole.
  7. Bake for 35 minutes and allow to cool before slicing and serving.
These ranch flavored roasted chickpeas make for a great savory/ crunchy snack. Chickpeas do contain carbs, but they're also loaded with protein and fiber, so they're the "good" kind. This also means they're pretty filling for a snack, and are great to keep on hand for when the savory snack craving hits. 

I've seen a few recipes out there for roasted chickpeas, and I've been playing around with different flavors.  This one kind of reminds me of ranch flavored corn nuts (which are a definite no-no). So read on for the recipe, it's really simple and involves about 5-10 minutes of prep time.
What you'll need:
2 cans chickpeas (garbanzo beans), drained
1/3 cup olive oil
1 tbsp. garlic powder
1 tbsp. onion powder
2 tbp. grated Parmesan cheese
2 tsp. salt
1 tsp. mustard powder
1 tsp. dill weed
1 tsp. dried chives
1/2 tsp. black pepper
Prep time: 5-10 minutes
Total time: 1 hour
Serving size: 1/4 cup
Number of servings: 16
Nutrition info.: 7.3 g fat (0.9 g saturated fat), 223 calories, 
31.2 g carbohydrates, 8.8 g dietary fiber, 5.6 g sugars, 9.8 g protein 

  1. Preheat oven to 375 degrees F.
  2. Combine all ingredients except the chickpeas into a large bowl and whisk.
  3. Add the chickpeas to the bowl and gently mix.
  4. Spray a baking sheet with cooking spray (I also line with parchment paper) and spread the chickpeas out evenly.
  5. Bake for approximately 50 minutes, or until the chickpeas are hardened/ crunchy.  Mix/ turn over after about 25-30 minutes for even roasting.
  6. Let cool and serve.

Enjoy, and have fun playing around with flavors if you feel like it.  I have a tasty soy ginger version in the works that I'll be sharing soon!
This frittata recipe originally came from a book I read by Kristen Ashley.  Her recipe (for Feb's Frittata) can be found here. I made a bunch of changes to fit my tastes/ what I usually have on hand, and decided to share. This recipe makes for a great breakfast, lunch or dinner dish. And for low carb dieters, there are only about 3 g of carbs per serving.
To start off, here's what you'll need for the recipe:

8 oz. of sliced mushrooms (portobella or white)
5 slices of bacon, thick cut
1/4 cup of chopped garlic, shallots and onions* (or 2 tbsp. each)
4 large eggs
2 tbsp. light cream
1 cup of shredded cheddar cheese
1-2 sliced scallions
1 tsp. sea salt
1/2 tsp. black pepper
Olive oil
Cast iron skillet (or any skillet/ pan that can be put in a broiler)

*I buy a mix of these 3 pre-chopped at Trader Joe's.

For the bacon, I prefer to use an applewood smoked bacon because the flavor blends well with mushrooms and cheddar. I also like to use thick cut slices, and I would add a piece or two extra if you are using a thinner cut.  Trader Joe's nitrate free applewood bacon is a favorite of mine.

The cheddar cheese is another ingredient I like to experiment with.  Since I usually shred my own cheese, I'll usually either use an applewood smoked cheddar or a mix of cheddar and gruyere. You can really feel free to use whatever cheese variety you like best (or you can stick to bagged cheddar, especially if you want quicker prep time).

This recipe is done in one pan, as you'll saute the onions, shallots, garlic and mushrooms first and then add everything else on top.  It's super delicious, and is always a crowd pleaser. 

Here are the directions and nutrition information:
  1. Turn on oven broiler.
  2. Cook the bacon (microwave is fine) and let cool. When cool enough (about 10 minutes), crumble or chop and set aside.
  3. In the skillet, add about 1-2 tablespoons of olive oil, heat, and add the mushrooms to saute.  After a few minutes (when the mushrooms begin to reduce in size) add the garlic, shallot and onion mixture to the pan and continue to saute until the mushrooms are cooked. Spread the mushrooms over the bottom of the pan and remove from heat.
  4. In a medium sized bowl, whisk together the eggs, cream, scallions, salt and pepper.  Pour over the mushrooms in the skillet and return the skillet to medium-high heat.  Heat until the egg mixture seems mostly cooked.  If there is still liquid in the middle, place the skillet into the broiler and allow the rest of the egg to cook.
  5. Sprinkle on the bacon pieces and cover with the shredded cheese.
  6. Broil the frittata until the cheese has melted and has a golden brown color.
  7. Remove from broiler, allow to cool, and loosen edges with silicone spatula before slicing.

Prep time: 20-30 minutes
Total time: 1 hour, 20 minutes
Servings: 8 slices

Nutrition info.: per slice:  11.9 g of fat (5 g saturated fat), 147 calories, 3.1 g of carbohydrates, 7.9 g of protein, 0.5 g of fiber

Be sure to post a comment if you try this recipe, let me know what you think, and share on Pinterest!
Hi there!  So since I decided to make this website, I figured I would try my hand at this blogging thing too...let's see how it goes! I suppose I should start with why I started this website. After years of trying different diets, low carb is definitely the way to go for me. However, in the past it has also proven to be the most challenging diet for me to follow because I love carbs! I tend to hit a road block when grabbing something quick (and carb-filled) is easier than having to prepare something healthier. Let's face it, I don't necessarily come home every night amped up to cook for an hour. Add to that the difficulty of finding snacks to fit my crunchy and savory cravings (just say no to chips!!), and soon I'm cheating. 

In my attempts to fix these problems I would search the internet to find easy or make-ahead recipes to help curb my cravings in a pinch. While I did find many recipes that have proven to be good ones, it was also a bit disappointing to see so many with unhealthy or nutritionally empty ingredients (lots of Carb Quick and other empty flour alternatives, lots of Splenda). Not to say I never take shortcuts or eat unhealthy things (believe me, I do), I just try to make healthier choices, and I want to get nutritional benefits from what I choose to eat. I try to stay away from recipes with those ingredients, and wanted to create and share the recipes that work for me. 

So from this motivation, this website was born, with an emphasis on sharing recipes that are mostly easy and general tips on how to make eating low carb easier. It's also a way to share recipes I find (mostly on Pinterest) that work out great as they are or that I am trying to modify. I'm starting it off with just a few recipes on here (no particular order, just ones I've already taken pictures of) and future blog posts will highlight new recipes as they're added. Feel free to comment below or contact me if there's anything in particular you'd like to see on here! Oh, and check me out on Pinterest and Twitter to get more recipes and tips and see the recipes I'm currently working on!

Let's get (low-carb) cooking!