Fat Head Pizza

After 2 years of LCHF, I finally tried one of the most popular fast-food hacks in the low-carb sphere: Fat Head Pizza! This grainless crust is made with mozzarella cheese, cream cheese, egg, and almond flour. The toppings can be anything traditional or imaginative. I opted for mozzarella cheese, pepperoni, sliced onions, and sugar-free pizza sauce. 

The cheesy crust is obviously different than what I am used to, but I enjoyed it! After 3 small slices, I was full. Considering that I had not consumed pizza in over 2 years, this recipe earns big points for flavor and satiation.

As usual, I consulted the Brock-ometer (my 17-year-old, non-low-carb son). He raved about it and had to be stopped from devouring the entire pizza! My husband, Barry, who is dabbling with low-carb, called it a home run! I agree.

For the Fat Head Recipe, click HERE.

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Cello Whisps to the Rescue!

I have written much about my potato love. If there were any way to blame it on living in the potato state, I would. After all, my entire driving experience is spent behind cars with suggestive license plates. Unfortunately, I brought this affection with me from California. It was deeply rooted.

I do allow myself mini servings of potatoes now and then. My main downfall is potato chips. Those . . . I cannot trust myself with. So, I look for crunchy alternatives to stave off my urges.

One noteworthy substitute is called Whisps. The name is not easy to say. I am fine with "Whisp", but "Whisps" becomes a lisp. I have to whisper it, which only makes eating them more alluring. 

Say CHEESE baby, because that is all you will get. Cello Whisps are tasty by themselves or covered with avocado dip or used as croutons on a salad. Erin at My Fling with Food has a recipe called Best Buttermilk Fried Chicken that uses Cello Whisps in place of panko breading. I will surely be recreating her recipe.

In the meantime, I was only able to find these elusive cheese crisps at Costco. Even with the discount, they were not inexpensive, but I will be getting my money's worth.

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Moon Cheese

Moon Cheese

The low-carb, keto community on Instagram is a wonderful resource for discovering new products. Any item that is trending will begin to appear in individual posts. One such product is Moon Cheese. The ingredients read "JUST CHEESE". Think about it. We are not only used to multiple ingredients in products, but there is usually a list of harmful additives. 

Unfortunately, when it comes to new products or popular businesses, Idaho is not the quickest gun in the west. I have lived here for 6.5 years. In this time period, we have introduced only 1 Trader Joes and 1 Whole Foods to Boise. Granted, I do not shop much at Whole Foods (mostly because of cost), especially since I am a member of the Boise Co-Op. 

One Instagram gal mentioned that she found Moon Cheese at Target. I checked my local store and struck out. (I will be investigating Walmart tomorrow.) In the meantime, I just received a 3-pack of Moon Cheese directly from their website. The bags are only 2 ounces, but the contents are most delicious! They feature the flavor and crunch that we are used to in empty snacks, but without the carbage and garbage!

Say CHEEEEEEEESE!

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Blistered Eggplant With Tomatoes, Olives, and Feta | Martha Stewart Living

If you have ever read Martha Stewart Living, you know that there are 4 tear-out recipe cards featured in each edition. I have been saving these recipes for years. Most recipes are already low-carb or can be easily adapted. This one will have you salivating just by reading it.

Blistered Eggplant With Tomatoes, Olives, and Feta

Martha Stewart Living

(Slightly adapted for low-carb)

Active Time: 20 min.

Total Time: 50 min.

Serves: 4

• 1 large eggplant (about 1 3/4 pounds), cut into 1/4-inch-thick rounds
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 3/4 pounds mixed tomatoes: small one halved or quartered, or large ones cut into 1/4-inch-thick-rounds
• Coarse salt and freshly ground pepper
• 6 ounces feta, crumbled
• 1/2 cup mixed olives
• 1/2 cup lightly packed fresh flat-leaf parsley leaves

1. Preheat broiler with rack 6 inches from hear source. Place eggplant rounds on a wire rack set on a rimmed baking sheet. Broil until eggplant is blistered and deep brown on one side, 10 to 12 minutes. Flip and broil until blistered on other side, 10 to 12 minutes. Immediately transfer to a large bowl, toss with oil, and cover with a plate. Let stand until softened, 10 minutes.
2. Arrange eggplant and tomatoes on a platter, seasoning each layer with salt and pepper and drizzling with oil before adding next. Top with feta, olives, and parsley.
3. Serve with low-carb bread.

Smiles,

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Provolone Taco Shells

Can we taco? You bet! 

Traditional corn and flour tortillas add substantial carbs to a meal. Even low-carb tortillas add up quickly. Lettuce wraps or lettuce boats are a nice alternative, but have you tried baked provolone taco shells?

I  discovered these taco shells through Kathryn's Low Carb Kitchen in a recipe called "Bacon Taco's". I was intrigued by the use of cheese for the shells because carbs would not be an issue. After trying them, the texture and taste satisfied anything I had missed with conventional tacos. 

Pictured here are 3 tacos filled with ground beef, sautéed onion, cheddar, and avocado. The shells are seasoned before baking and become golden in the oven's heat. Here is the adapted recipe from Kathryn's website. 

PROVOLONE TACO SHELLS

Adapted from "Bacon Tacos"

—a recipe from Kathryn's Low Carb Kitchen

Ingredients

• Round Provolone cheese slices
• Garlic powder
• Mexican spices

Directions

1. Preheat oven to 350 degrees.
2. Place parchment paper on a pizza stone. (You can spray the parchment with cooking spray, but I found this unnecessary.)
3. Evenly space 4 slices of Provolone cheese on the parchment. Sprinkle lightly with garlic powder and Mexican spices.
4. Bake for 10-11 minutes until color is golden.
5. Immediately pick up each shell and drape it over the peaks of a non-stick taco rack. Allow to cool.

NOTES: 

• Drape the cooked cheese quickly so they won't crack as they cool.
• I make these ahead of time and store in a ziplock bag until I'm ready with my preferred fillings.

For Bacon Tacos...
Fill with bacon, cheese, cilantro, avocado, sour cream, and taco sauce.

Nutrition for each shell... 
Calories: 50
0 Net Carbs
Fat: 12
Protein: 11

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Cheesy Bacon Broccoli Casserole (Low Carb)

I aim to keep Christmas jolly...without the folly. Let's face it, no one has stress on their holiday checklist. For me, simple starts in the kitchen.

This recipe is adapted from Linda's Low Carb Menus and Recipes. It got rave reviews at our Thanksgiving table. Broccoli has been a family favorite, so why not dress it up with cream cheese, sharp cheddar, and bacon? I doubled the recipe to match the appetites of my 3 guys. I also made the instructions more specific.

CHEESY BACON BROCCOLI CASSEROLE (LOW CARB) 

Adapted from Linda's Low Carb Menus & Recipes

INGREDIENTS

• 2 14-16 ounce packages of frozen broccoli florets 
• 8 ounces cream cheese, softened 
• 8 ounces sharp cheddar cheese, shredded 
• 8 green onions, chopped 
• Sea salt and freshly ground pepper, to taste 
• 6 pieces bacon, fried until crisp

INSTRUCTIONS

1. Steam the broccoli 6-8 minutes or until bright green and tender. Allow the steam to escape for 2 minutes. (I steamed the broccoli in 2 batches.)
2. Place broccoli in a greased 4-quart casserole. (I used my Pampered Chef Rockcrok Everyday Pan.)
3. Cut the bacon into small pieces using kitchen shears.
4. Mix in the cream cheese, cheddar, green onion, salt, pepper, and bacon. 
5. Bake at 350˚ for 30 minutes or until bubbly.

Makes 8-12 servings

NOTE: You can cut this recipe in half for fewer diners, although it is fabulous for leftovers. It can also be frozen.

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