Tag Archives: keto

Zucchini Lasagna

Lately, I have been trying to incorporate as many vegetables as possible when cooking. Whether its sautéing all the older veggies in the fridge and throwing them into pasta, or adding them as a side to a nice piece of steak. Either way, getting our vegetables in on a daily basis is important for overall health. As it is passover week, we are steering clear of bread products, and I decided it was time to recipe test a fan favorite, lasagna. Only, this lasagna, is made solely from zucchini. BOOM. (mic drop)

Zucchini happens to be one of my all time, OG vegetables. It is versatile, easy to cook, and a slow-resistant starchy vegetable. It’s also predominately made out of water, so it can be very filling due to the water content. Nevertheless, I decided that tonight was the night to make lasagna using zucchini as the noodles. Granted, it definitely does not taste the same as regular noodles, it was still rather yummy. I also don’t have a mandolin, so I had to make sure my slices were fairly thin, but not too thin that they would break easily. I should mention here, that I laid the zucchini out with salt to wick the moisture out, as I stated zucchini holds a lot of water (even after baking, there was still a good amount of water).

The lasagna is assembled much like a regular one would. Start with some marinara on the bottom of the pan to hold the zucchini in place. Then, add in the first layer of zucchini (I used a 13×9 pan and fit six zucchini slices across the bottom). I added ricotta and smoothed it across (as best as I can) to coat the zucchini. Next, dollops of marinara sauce, followed by a thin coating of mozzarella cheese. I repeated this until I had no more zucchini left (approximately equal to 4 layers).

I topped off the final layer with a generous serving of cheese, and baked this in the oven for 25 minutes at 375 degrees. Towards the end, about 3-4 minutes, I turned the oven to broil. Let cool down for a bit before serving, especially as the zucchini will let out a lot of moisture so this will help everything set. This is such a good party dish, although it is a bit difficult to assemble. Still, very tasty, and healthy 🙂 NOMaste!

Cauliflower “Fried” Rice

Bienvenidos semana tres de Reset. For those who are confused, I did not move to Spain. I am currently approaching week THREE of my reset and am super excited to see subtle changes to my body as well as my overall health. I am feeling more energized, my pants fit easier, and my face doesn’t look like I am carrying acorns in my cheeks. My reset isn’t about dropping weight as it more of just looking and feeling like my best self. I weighed myself, and was legit depressed for two days about the number, but honestly, it is JUST A NUMBER. I want to get back to health and healthy foods, something I have a major passion for. I wanted to try incorporating cauliflower into my meals and this was the best way, making a “rice”.

I bought store bought, so sorry for those who want to make it from scratch. I have done this and I’ll tell you, it’s a mess. Buying store-bought cauliflower rice is the easier way, and it’s hassle free! I accidentally ordered a Misfits Market box of 18, yes 18 POUNDS, of vegetables, so there is virtually no excuse not to use them. We got Anaheim peppers (which are milder than jalapeño peppers, but can depend based on origin), cabbage, onions, jalapeño peppers (8 of them… hello salsa!), string beans, avocado, and more. I’m grateful to have received (and been able to keep) the produce even if it were by accident. If anyone is willing to try, and be open for whatever is delivered, definitely check them out!

Cauliflower rice is not so different than traditional fried rice, except it holds more moisture. I started by chopping an onion, carrots, cabbage, one Anaheim pepper, and green beans. I heated a large sauté pan and added avocado oil (my favorite brand is Primal Kitchen). I tossed in the chopped onion, pepper, and carrots to simmer and sweat. I then added in the chopped cabbage, let it seam, then after five minutes, threw in the green beans. I cooked with a cover so everything can wilt and render down, mainly for the cabbage to bring out its moisture.

Afterwards, I pushed all the vegetables aside so I can add in the egg, there is no excluding this part, it is the best part of fried rice. I scrambled the egg and tossed it together with the veggies. My last step was to add the cauliflower rice, so with a helping of garlic powder and salt added, I poured in the bag of cauli-rice and stirred. This sat cooked for 8 minutes, so the cauliflower can begin to sweat (there’s a lot of sweating happening in this dish).

I seasoned with a generous helping of coconut aminos and sesame oil and continued to let it cook for another 5-7 minutes. Turn the heat off and let stand still, then ladled into large bowls for my lunch for the week. The taste of this dish is very umami and while it does not taste 100% like the real fried rice, it is a pretty darn delicious rendition! NOMaste 🙂

Cauliflower “Fried” Rice

Course Dinner
Cuisine Healthy, Meal Prep, Vegetables
Keyword dinner, healthy, meal prep, veggies, whole30
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 cups
Author nomastehungry

Ingredients

  • 1 package Cauliflower Rice
  • 1/2 large onion chopped
  • 1 cup carrots chopped
  • 1 cup red cabbage chopped
  • 1 cup green beans chopped
  • 1 Anaheim pepper chopped and cleaned
  • 2 eggs lightly beaten
  • 2 tbsp avocado oil
  • 2 tbsp sesame oil
  • 3 tbsp coconut aminos
  • garlic powder to taste
  • sea salt to taste

Instructions

  1. Prep all vegetables by slicing and roughly chopping the onions, carrots, pepper, cabbage, and green beans.  Separate the cabbage and green beans from the onions, etc. Set aside

  2. Heat a large sauté pan, add in avocado oil, then stir in the onions, carrots, and pepper.  Stir and coat with oil for five minutes.

  3. Add in red cabbage. Cover and let sit for five minutes. Stir once or twice to prevent burning.

  4. Add in green beans.  Cover and let sit for five minutes. Stir to prevent burning.

  5. Push vegetables aside, and add in the egg.  Scramble egg and stir in with the vegetables.  Season with garlic powder and sea salt.  Cover and let sit for three minutes.

  6. Pour in cauliflower rice.  Stir to mix together. Cover and let cook for eight minutes, stirring occasionally.

  7. Add in coconut aminos and sesame oil. Stir together.  Let cook for another three to five minutes.  Serve immediately.

Seared Grass Fed Sirloin

Ahhh, steak. The creme de la creme when you think of a “fancy” meal. There are plenty of nights where I crave a fatty cut of steak or a bolognese (in fact, I have a bolognese recipe… here), and I have a soft spot for skirt steak or short ribs. On other nights, a nice sirloin will do. I have to confess, I’ve never been a pro with making steak; I tend to overcook and make it inedible. It usually comes out tough and chewy, even when cutting against the grain. This steak is an exception to my “I screwed up the steak, again” curse, and it’s so easy you’ll slap yourself (but don’t).

One thing that I never compromise for is the quality of meat. It is SO important to know where your meat comes from, and get the best cuts. I always shop for grass-fed meats, and love using Butcher Box for meat. Their product is top notch and can feed a large family for a few weeks. You can skip a month, two months, and add specials like their bacon (THEIR BACON IS LIFE CHANGING) or burgers. Either way, consider buying grass fed meats, if there’s one thing you change to your budget, do this. I won’t bore you with science behind it or research from articles I’ve read and podcasts I’ve listened to, but the quality of meat matters. Period. Trader Joe’s does make solid grass fed meats, including steak.

I started by soaking the steaks in olive oil, instead of coating the pan with oil. Why? This eliminates the crackling and sputtering of the oil, that’s why sparky! For the seasoning, I used a more-than-generous amount of fresh cracked ground pepper and pink sea salt. I seasoned both sides and let the steak get to room temperature. Using a cast-iron skillet, I heated the pan then slowly added the steaks. These steaks were about 3/4″ -1″ thick so I gauged my time carefully. We like our steaks more medium/medium rare, so I seared the steaks for 4 minutes on each side, then threw it in the oven on BROIL for a good 5 minutes. For medium well, add 2-3 minutes per side. The most important piece is to LET THE STEAK REST. The steak will tense up if cut into right away, the same as man-handling it right out of the fridge. Let the steak do it’s thing!

I sliced small dollops of butter to top on the steaks for additional fat and goodness, and paired it with potatoes. Typical meat and potatoes dish, but oh so satisfying.

A Leftover’s Makeover: Chicken Zucchini Boats

If you haven’t heard about using zucchini as a vessel for chicken, lamb, ground beef, etc., you absolutely live under a rock. It’s a “thing,” a trendy new way to use zucchini sans making them into noodles (I have feelings about zoodles but that’s for another post).

Zucchini happens to be one of my favorite vegetables to eat. Not only is it high in water and fiber, it’s actually known to lower blood pressure and provide your body ample amounts of vitamin C. Zucchini is incredibly versatile and when made into tiny “boats,” it can turn any meal into a low-carb masterpiece!

I originally sought to make these boats in an enchilada style, but that will be a follow-up recipe. Instead of taking out more chicken and boiling it then shredding, seasoning, and making an enchilada sauce, I opted to repurpose the leftover coconut cream and tomato chicken thighs from yesterday’s blog post (that recipe can be found here). Ready for the step by step? It’s super easy that it doesn’t even require a recipe. Here’s the deal:

  1. Take four zucchini and slice in half.
  2. Hollow out the zucchini with a spoon (or melon scoop) and repeat until all are finished. Remember to not hollow all the way down to leave a “skin” of zucchini so it resembles a boat. They will soften in the oven.
  3. Preheat oven to 350*
  4. Layer in the leftover chicken (or you can use ground beef, lamb, etc.) Be generous here 🙂
  5. Place in dish (pre-sauced with any kind of marinara sauce or some leftover sauce from the chicken).
  6. Bake for 15 minutes; take out at 15 minutes to sprinkle cheddar cheese and turn oven to broil.
  7. Broil until cheese is melted about 3 minutes.

THAT’S LITERALLY IT. Here are pictures to explain visually (it’s also really not complex, just follow the steps above).

Don’t worry, if you weren’t able to use leftovers it’s really alright. Make some taco meat with taco seasonings found on Thrive Market and make taco boats! Hmmm, #idea.

Nomaste 🙂

Kale with Sausage and Onion

I’m one of those people that has a love-hate relationship with kale.  Sometimes I’m craving it, but other times I want nothing to do with it.  Kale can be so versatile: sautéed, steamed, made into chips, tossed with some oil and lemon, or layered in a sandwich.  My personal favorite: sautéed for sure.IMG_3808

This recipe is so delicious and perfect for lunch and meal prepped.  I’m totally one of those ladies who will #mealprep on Instagram and be all proud I took care of my food for the week, and this one never fails me.  For the sausage, I never skimp out – I always use pork, but it has to be good quality.  I like Niman Ranch or Applegate (or even Vermont brand has quality nitrate-free uncured sausage).  The snap that the sausage has on it when it’s cooked is great and takes seasoning very well.  I cut the links into 1/4in thick circles and chop the onion into slices as well.  The onion goes in the pan first and will cook until translucent and fragrant (who doesn’t love the smell of cooking onions in a pan?).  Then I add the sausage and sauté until the sausage browns on the sides.

I like a traditional Old bay seasoning, but didn’t have any so I opted with a Mexican blend.  It acted as a nice little twist to the dish.   After the sausage is pretty much browned on both sides, add in the kale and stir it in by layering the onions and sausage on top to wilt the leaves.  Continue to do this and add as much kale as you’d like!  I also added a bit more oil to saturate the kale and get things nice and seasoned.  This could be done with a varietal of foods like spinach instead of kale, chicken sausage, peppers AND onions (mind.blown), or stick to the recipe!  The choice is yours 🙂 Happy cooking!

Kale with Sausage and Onion

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 1 pkg sausage
  • 2 bunches organic kale - rinsed; just the leaves
  • 1 medium onion sliced thin
  • 3 tbsp olive oil I used avocado oil
  • Seasoning such as Old Bay or your choice!

Instructions

  1. In a large sauce pan, heat the oil on a medium heat.
  2. Slice onions into long strips and set aside. Chop the sausage links into 1/4in thick rounds and set aside.
  3. Add onions to the pan and sauté until fragrant and translucent
  4. Add in sausage to the onions and begin to sauté until browned.
  5. Season the onions and sausage with choice of seasoning and stir.
  6. Layer in the kale and stir in as needed. Add in a bit more oil as desired.
  7. Serve immediately.

Recipe Notes

Swap out pork sausage for chicken as desired. Use spinach instead of kale if thats' what you prefer!