Thursday, March 28, 2019

Skillet chicken piccata - keto, low carb, paleo, Whole30

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I am very, very excited about recipes I can make in one skillet. Because then I only have one skillet to wash when dinner is over.

This Skillet Chicken Piccata has all of my favorite things: chicken thighs, lemon, capers, olives, and wine. It was ready half an hour after I walked in the door last night. It fits into my keto low carb diet, and if you're eating paleo or Whole30 it works for that too.

And if my husband hadn't been elbowing me out the way, I would have eaten the whole thing standing up at the counter.

I love boneless skinless chicken thighs. They've got all of that amazing chicken flavor, they don't dry out, they're impossible to overcook, and while I do love chicken skin, sometimes it's just easier not to have to deal with skin and bones.

This is my new favorite easy dinner recipe. Enjoy!

Yield: 4

Skillet Chicken Piccata

prep time: 10 minscook time: 20 minstotal time: 30 mins
An easy one-pan chicken dinner, bright and tangy with lemon, capers, olives and white wine.


  • 8 boneless skinless chicken thighs
  • Salt and pepper
  • 2 teaspoons olive oil
  • 1 lemon (Meyer or regular), thinly sliced
  • 1/4 cup finely chopped olives, any kind
  • 3 Tablespoons capers
  • 1/4 cup white wine


  1. Sprinkle salt and pepper liberally on both sides of the chicken thighs. Heat the oven to 375 degrees.
  2. Heat the olive oil in a large ovenproof skillet over medium-high heat.
  3. Add the chicken to the skillet and cook until golden brown on both sides, 2-3 minutes per side.  Turn off the heat. 
  4. Scatter the lemon slices, olives and capers around the chicken, tucking the lemon slices between the chicken thighs. Pour the white wine into the pan and transfer the skillet to the oven.
  5. Bake the chicken about 20 minutes, until the lemon slices are wilted and starting to char, the chicken is golden brown and cooked through, and the liquid in the pan is reduced and syrupy.  Serve immediately.
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Wednesday, March 20, 2019

Lemon herb tahini dressing - keto, paleo, Whole30

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There's a Mediterranean make-your-own-bowl place near my office that makes this incredibly good lemon herb tahini salad dressing I can't get enough of. Here's my homemade version. It's a lot greener than the original, which I suspect is because I use fresh herbs and they use dried.

Lemon Herb Tahini Dressing is the perfect condiment for anyone eating keto, Paleo or Whole30. I like it spooned over roast chicken, fish, shrimp, steak, and lamb chops (OH MY GOD IT IS SO GOOD ON LAMB). It thickens as it sits in the refrigerator, so you can use it as a dip for veggies or chips. It's also excellent on zucchini, cauliflower, potatoes, and scrambled eggs.

Basically, everything.

All you need is a blender and a few simple, fresh ingredients. It's ready in less than five minutes and keeps for about 10 days in the refrigerator. It's one of my staples now. You're going to love it!

Yield: 12

Lemon Herb Tahini Dressing

Lemon Herb Tahini Dressing takes five minutes to make and is the perfect sauce for chicken, fish, shrimp, steak, lamb, zucchini, cauliflower, eggs and more. Fresh herbs and lemon give it a bright color and zingy flavor.


  • 2 lemons
  • 1 clove garlic
  • 4 cups fresh green herbs (any combination of parsley, cilantro, dill, mint, chives, basil)
  • 1 cup tahini
  • 1/2 cup olive oil
  • Salt and pepper
  • Water (to achieve correct consistency)


  1. Zest the lemons.  Cut the pith off the outside and discard. Cut the lemons in half crosswise and discard the seeds. You will be using the whole lemon fruit, not just the juice.
  2. Wash the herbs (no need to dry them).
  3. Put the lemon zest, lemon flesh, herbs, tahini and olive oil into the blender. Blend until smooth.
  4. Add water until the dressing has the consistency of heavy cream.
  5. Add salt and pepper to taste.
  6. Store in an airtight jar or container in the refrigerator. Keeps up to 10 days.
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Sunday, October 14, 2018

Everything bagel roasted pecans {keto, paleo, Whole 30, low carb}

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If you have a container of "everything bagel seasoning" in your pantry, you will want to keep reading. This recipe for Everything Bagel Roasted Pecans takes just a few minutes and is the most addictive healthy snack I've ever made. And bonus: It's perfect for keto, paleo, Whole 30 and low carb diets.

"Everything" seasoning is just a combination of the seeds and toppings that typically grace an "everything" bagel: toasted sesame seeds, poppy seeds, nuggets of roasted garlic and toasted onion, and coarse salt. I always giggle at the name "everything bagel seasoning," since I grew up in New York and have been a fan of "everything" bagels for as long as I can remember.

Most spiced nuts contain sugar, both for flavor and to act as a binder to keep the spices attached to the nuts. I don't eat sugar, so I use lightly beaten egg white to coat the nuts and act as "glue" to bind the seasoning to the pecans. No sugar necessary at all. In fact, this recipe only includes three ingredients! Couldn't be easier. You could use this method with walnuts or almonds, but I like pecans because they get light and crunchy when they're toasted.

I can see these on your holiday buffet table, or packaged into little cellophane bags to give as gifts or stocking stuffers. If you make them, please let me know how you like them! They're disappearing fast in my house. (Scroll down for the recipe.)

keto, paleo, Whole 30, low carb
Yield: 8Pin it

Everything Bagel Roasted Pecans

prep time: 5 minscook time: 20 minstotal time: 25 mins
Savory spiced pecans with "everything bagel" seasoning, a mixture of sesame seeds, poppy seeds, toasted onion, roasted garlic and coarse salt. Three ingredients, 30 minutes - keto, Whole 30, paleo, low carb.


  • 4 cups pecans
  • 1 egg
  • 1/4 cup "everything bagel" seasoning


  1. Heat the oven to 325 degrees. Line a baking sheet with parchment paper.
  2. Crack the egg and separate the yolk from the white. Put the egg white in a large bowl. (Save the yolk for another recipe.)
  3. With a fork, whip the egg white until frothy, about 30 seconds.
  4. Pour in the pecans and toss them around with a large spoon until all the nuts are coated with the egg white.
  5. Sprinkle on the "everything bagel" seasoning and toss to distribute evenly.
  6. Spread the pecans evenly on the lined baking sheet. Try to get them into as close to one layer as you can. If a few overlap, it's fine.
  7. Bake the pecans until they are dry and fragrant, about 20 minutes (but start checking after 15 minutes - you don't want them to burn).
  8. Let cool on the baking sheet. Transfer to an airtight container. Try not to eat them all at once.
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Sunday, October 7, 2018

Creamy cauliflower soup {keto, low carb}

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Bowl of creamy cauliflower soup on blue background

In my house, making soup is a surefire way to get everyone to eat more vegetables. It always surprises me how quickly a container of soup disappears. This Creamy Cauliflower Soup and my Cream of Mushroom Soup are my family's clear favorites.

I make all my creamy vegetable soups the same way, and it's super simple. Saute onion and maybe some garlic in olive oil or butter. Add the vegetable, whether it's mushrooms, cauliflower, broccoli, butternut squash, carrots, or whatever you like. Cover with the best chicken broth you can find. I make my own, but some of the boxed versions are fine, and if you prefer vegetable broth, that works too. Cook until everything is tender, at least half an hour, sometimes more. Blend, adding a little cream, a squeeze of lemon, and salt and pepper to taste. And that's it.

This soup is great if you're on a low carb or keto diet, like me. If you want to skip the cream, add a small potato to the pot when you add the vegetables—it will act as a thickener and smooth everything out when you blend.

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Creamy cauliflower soup
Simmer the cauliflower in the best quality chicken or vegetable broth you can find (or make your own), then add a splash of cream when you blend it.
  • 1 large head cauliflower
  • 3 Tbsp butter or olive oil
  • 1 medium yellow onion, chopped
  • 6 cups chicken or vegetable broth
  • 1/2 cup heavy cream
  • juice of 1 lemon
  • salt and freshly ground pepper
Cut the cauliflower into florets. Peel the tough outer skin off the stem, then chop the remaining inner stem into small pieces.In a large pot over medium heat, melt the butter or olive oil and saute the onion 4-5 minutes or until it turns translucent—don't let it brown. Add the cauliflower and chicken broth and bring to a gentle simmer. Turn down the heat and simmer the soup, covered, until the vegetables are very soft, about 30 minutes. Add the cream and lemon juice, then puree the soup in the pot with an immersion blender until very smooth, or transfer to a countertop blender, being careful not to burn yourself. Season with salt and pepper and serve immediately.
Prep time: Cook time: Total time: Yield: 6-8 servings

Sunday, February 11, 2018

Low carb waffles with zucchini and cheese

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Have you ever tried making low carb waffles? After more than two years following a keto (ketogenic, or low carb) diet, I don't miss sweet waffles drenched in syrup. Instead, I have become a huge fan of savory waffles, with almond flour and eggs as the base, shredded vegetables and onions for flavor, and cheese holding the whole thing together in the most delicious way.

I use a mixture of almond flour and a little bit of coconut flour for these savory keto waffles, plus two or three kinds of cheese. Zucchini throws off a lot of liquid, so there's no need to add milk or water - the zucchini provides all the moisture you need.

I serve these low carb zucchini waffles as a side dish with roast chicken or steak, but I can tell you from experience that leftover zucchini and cheese waffles are extremely tasty for breakfast with a fried egg on top. Scroll down for the recipe....

More favorite low carb recipes:
Paleo fried chicken with an almond flour crust
Cheeseburger stuffed mushrooms
Low carb stuffed peppers

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Low carb waffles with zucchini and cheese
Serve these savory low carb waffles with shredded zucchini and cheddar cheese as a side dish with roast chicken or steak, or top them with a fried egg for breakfast. Perfect for keto diets!
  • 3 eggs
  • 1 cup almond flour
  • 2 Tablespoons coconut flour
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/2 teaspoon baking powder
  • 2 cups raw zucchini, shredded or spiralized
  • 3 green onions, chopped
  • 1 cup cheddar cheese (or cheddar/jack combination)
1. Heat your waffle iron.2. Crack the eggs into a medium-sized bowl and beat them with a fork. Add the almond flour, coconut flour, parmesan, salt, pepper and baking powder, and combine well. The mixture will be very thick.3. Add the zucchini and onions to the egg mixture and combine well. Let sit 10 minutes, then stir again. The salt will draw out some of the water from the zucchini, making the mixture looser. Add the cheddar cheese and mix again.4. Spray your waffle iron with nonstick cooking spray. Use about 1/3 cup mixture for each waffle, or adjust based on the size of your waffle iron. Let the waffles cook until medium-brown, about 5 minutes - these low carb waffles will take a bit longer than traditional waffles, so don't be impatient or they'll fall apart. You need the extra time for the eggs and cheese to do their bonding work.5. As you take the waffles out of the waffle iron, put them in a single layer on a rack set over a baking sheet. Keep warm in the oven until you finish the whole batch. Serve immediately.LEFTOVERS: Reheat in the oven or toaster oven for best results. The microwave will make them mushy.
Prep time: Cook time: Total time: Yield: 12 waffles