I am always looking for ways to get more fiber into my diet, and flax is my go-to. These little beauties are also low calorie and low in carbs. It’s a win-win! They turned out super moist and delicious.
This is one of my favorite go to recipes. I make it every week and it is a great way to use meal extenders to make the dish go farther. I adapted this recipe from Michael Mathers, The Shredded Chef cookbook. My version isn’t quite as “shredded” but is still a low calorie meal.
3 egg whites or 1/2 cup liquid egg white substitute
salt and ground black pepper to taste
1can of enchilada sauce
1 cupcheese, shredded
Preheat oven to 400°F.Mix all the ingredients together except for enchilada sauce and cheese in a large bowl. Place mixture in an oven proof pan. Pour enchilada sauce on top of mixture and then the cheese. Place in oven and bake for 45 minutes.Serve with tortilla chips.
More and more these days, I am moving away from processed foods. That means I am doing more from-scratch cooking. Since creating my Flax Waffle recipe, I have wanted to top it with some wholesome goodness, so I came up with this sugar-free strawberry sauce. I hope you like it.
I use monk fruit sweetener because it has zero carbs and zero calories.
I am not sure who first thought of spiralizing a zucchini in noodle shapes, but she was a genius. Of course, you can see I am assuming it was a woman. It’s such a simple pleasure, the noodle. But unfortunately, those luscious, carb and calorie-laden pieces of yummy goodness are dangerous to most of us. Too many carbs can make my blood sugars wonky. So, when I took refined carbs out of my diet, I had to devise a plan. Enter the zucchini.
This simple, phallic-looking summer squash has a neutral flavor that easily complements any sauce you pour over it.
I get out my little spiralizing machine, and within about a minute, I have a beautiful plate of zoodles. I put them in the microwave for about a minute and then top them with whatever I please. They are low carb and low calorie—the perfect wellness hack for a healthy lifestyle.
I would love to hear how you top your zoodles. Please leave me a message in the comments below.
I am not a bowl of oatmeal kinda gal. Yet, I love these nutty, chewy little grains. I make this recipe at least once a week and it goes with everything. My favorite way to eat them is topped with an over-easy egg and a side of bacon.