Low-Carb Breakfast Burrito

Course Breakfast
Cuisine American
Keyword burrito, eggs, low-carb
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 person


  • 2 large eggs
  • 1 tbsp milk of your choice
  • 1 tbsp chives freshly chopped
  • salt and pepper
  • 1 tbsp butter
  • 4 slices cooked bacon
  • 1/2 cup black beans
  • 1 avocado thinly sliced
  • 1/2 cup shredded cheddar cheese
  • salsa for serving


  1. In a small bowl, whisk together eggs, milk, and chives, and season with salt and pepper.

    In a large nonstick skillet, melt butter. Once pan is completely coated, add the egg mixture. Tilt pan back and forth to make sure it's completely coated, then let cook, 2 minutes. Once you can move egg back and forth, carefully flip and cook 2 minutes more.

    Transfer to a plate and top with bacon, black beans, avocado, cheddar, and salsa. Roll up into a burrito and serve.



Chicken Fried Cauliflower Rice

Course Dinner
Cuisine American
Keyword cauliflower, fried rice
Prep Time 25 minutes
Total Time 25 minutes
Servings 4 people


  • 1 large head of cauliflower chopped into florets
  • 2 tbsp olive oil extra virgin and divided
  • 1 medium onion diced
  • 1 garlic clove minced
  • fresh ginger minced
  • 6 oz peas and carrots frozen
  • 1 cup shredded chicken cooked
  • 1 tbsp chili paste
  • 2 large eggs
  • 5 tsp soy sauce divided
  • 1 tsp sesame oil
  • 2 bunches of green onions finely chopped


  1. Working in batches, place cauliflower into the bowl of a food processor fitted with the blade attachment. Process into small crumbles that resemble rice, then set aside.

    In a large skillet over medium heat, heat 1 tablespoon oil. Add onions and cook, 2 minutes, then add garlic, ginger, peas, and carrots and cook, 5 minutes more, stirring often. When vegetables have softened, add chicken and chili paste and cook, 2 minutes. Add riced cauliflower and cook 2 minutes, stirring often.

    Push rice mixture to one side of the pan and crack eggs into the open area of the skillet. Add one teaspoon soy sauce to eggs and scramble. Once cooked through, stir eggs into rice mixture. Add remaining 4 teaspoons soy sauce and stir.

    Continue cooking until everything is heated through and soft, 5 minutes. Remove from heat and drizzle with sesame oil. Sprinkle with green onions and serve.


Spinach Artichoke Stuffed Bell Peppers

Course Dinner
Cuisine American
Keyword artichoke, bell peppers, spinach, stuffed
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 4 bell peppers assorted, pitted, and halved
  • salt and pepper
  • olive oil extra virgin
  • 2 cups rotisserie chicken shredded
  • 1 14 oz can artichoke hearts drained and chopped
  • 1 10 oz package frozen spinach thawed, drained, and chopped
  • 6 oz cream cheese softened
  • 1.5 cups shredded mozzarella divided
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup sour cream
  • 1/4 cup mayo
  • 2 garlic cloves
  • fresh parsley for garnish


  1. Preheat oven to 400°. On a large, rimmed baking sheet, place bell peppers cut side-up and drizzle with olive oil, then season with salt and pepper.

    In a large bowl, add chicken, artichoke hearts, spinach, cream cheese, ½ cup mozzarella, Parmesan, sour cream, mayo, and garlic. Season with more salt and pepper and mix until well combined.

    Divide chicken mixture between pepper halves, top with remaining mozzarella, and bake until cheese is melted and peppers are tender, about 25 minutes.

    Garnish with parsley and serve.


Lasagna Stuffed Spaghetti Squash Boats

Course Dinner
Cuisine American
Keyword spaghetti, squash
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people


  • 2 spaghetti squashes halved and pitted
  • 3 tbsp olive oil extra virgin
  • 1 tsp dried oregano
  • salt and pepper
  • 1 cup baby spinach
  • 1 cup ricotta whole milk
  • 1.5 cups mozzerella shredded
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 1.5 lbs ground beef
  • 32 oz marinara sauce
  • 3 tbsp fresh basil torn
  • grated Parmesan cheese optional


  1. Preheat oven to 400°. Drizzle cut sides of spaghetti squash with about 2 tablespoons olive oil. Season with salt, pepper, and oregano. Place halves cut side-down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly, then use a fork to break up squash strands. While the squash is still warm, divide spinach and ricotta between boats and toss gently with fork.

    While squash is baking, make sauce: In a large skillet over medium heat, heat remaining 1 tablespoon olive oil. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground beef, and use a wooden spoon to break up meat. Cook, stirring often, until no longer pink, about 5 minutes.

    Drain excess fat, then stir in marinara and basil. Simmer for 5 minutes then season to taste with salt and pepper.

    Fill each boat with sauce, then top with mozzarella. Bake until mozzarella is melted and bubbly, about 10 minutes.

    Garnish with more basil and sprinkle with Parmesan, if using.  

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