Peanutty Low-Carb Granola

This peanutty low-carb granola isn’t a granola at all, as it doesn’t have oats nor all the loaded added sugars. Instead, it gives the delightful crunch you’d expect along with a natural sweetness in the form of raw coconut, a surprising slight saltiness from the peanuts, and a toastiness from the sesame seeds. My fave way to enjoy it is in my morning plain yogurt. Feel free to vary the ingredients to suit your own low-starch granola cravings! Makes approximately 25 servings (2 Tbsp each) Ingredients 1 cup raw sesame seeds 1 cup salted peanuts 1 cup raw (unsweetened) coconut flakes 2 Tbsp natural peanut butter 1/4 tsp vanilla extract Pinch salt   Directions Preheat the oven to 350 degrees F, and butter a 9×9″ glass baking dish. Mix the sesame seeds, peanuts, coconut flakes, and salt in a large bowl. Combine the peanut butter and vanilla extract together, and then add to the sesame seed mixture. Mix well. Press firmly into the prepared baking dish in an even layer. Bake until golden brown around the edges, approximately 25-28 minutes. Cool on a wire...
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Twice Baked Cauliflower

This twice baked cauliflower recipe is a perfect low-starch side or comfort food that makes a great alternative to its high-carb cousin (twice baked potatoes). This means it’s appropriate for those with diabetes or those wanting to follow a low-carb lifestyle, and is also a great way to get the kids to eat their veggies! Serves 6 Ingredients 2 (20 oz) bags frozen grilled cauliflower florets, thawed 1/2 cup plain yogurt or plain Greek yogurt 1/2 Tbsp butter, softened 1 cup light or organic shredded Cheddar or three-cheese blend, divided 2 Tbsp chopped fresh chives, divided 2 tsp fresh garlic, minced (approximately 2-3 cloves) 1/2 tsp ground black pepper 1/2 tsp salt Optional: 1-2 slices uncured turkey bacon, cooked and chopped   Directions Preheat the oven to 400 degrees F. Grease a square glass baking dish. Blend the thawed cauliflower in a food processor until smooth. Add the yogurt and butter and process until fully combined. Spoon the cauliflower mixture into a mixing bowl and add 3/4 cup cheese, 1 Tbsp chives, garlic, black pepper, salt, and optional turkey bacon bits. Stir to combine thoroughly. Spread into the prepared baking dish and top with the remaining cheese. Bake in the preheated oven, about 15 minutes, until the cheese is melted. Bump the heat up to broil and bake another few minutes until the top is golden brown. Sprinkle with the additional Tbsp of chives and season with additional salt, if...
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Cilantro Lime Slaw

This cilantro lime slaw is a great side dish for summer, or a fantastic topping for beachy meals such as Grilled Fish Tacos, or something like a jerk-seasoned chicken. It’s super easy to make and tastes best with fresh shredded cabbage (although for convenience, you can use the equivalent of already bagged and shredded cabbage.) The fresh cilantro and lime juice really make the flavors pop! Serves 6-8 as a side dish Ingredients 1 small head of green cabbage 1/4 tsp salt 1/2 bag (~6) scallions, sliced 1/2 bunch (1-2 fistfuls) fresh cilantro, chopped 1/4 cup lime juice, freshly squeezed 1 Tbsp olive oil 1 Tbsp unseasoned rice vinegar   Directions In batches, shred the cabbage in a food processor. In a large bowl stir together the salt, scallions, cilantro, lime juice, olive oil, and rice vinegar. Add the shredded cabbage and toss to combine well. Allow to marinate 30 minutes, or serve...
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Zucchini Chips

These zucchini chips are a new favorite low-carb snack of mine. Although they take a long time dehydrating at a slow temperature in the oven (plan on a day when you’re working from home for several hours), they’re incredibly easy. And even family and friends who don’t eat low-starch find this just-as-crunchy alternative a pretty competitive replacement for potato chips. Serves 4 Ingredients 4 medium to large zucchini, sliced 2 tsp olive oil, divided Sea salt to taste   Directions Preheat the oven to 250 degrees F. Make sure the zucchini is very dry, then slice it thin (although not paper thin.) Place 1 zucchini’s worth of slices in a resealable plastic bag, sprinkle with 1/2 tsp oil and a pinch of salt, seal the bag, and massage the slices well to coat evenly. Lay out in single slices on a very large baking tray that has been sprayed lightly with cooking spray. Repeat with a second zucchini and then place both trays in the oven on two different racks. Bake for 1 hour, flip the zucchini slices over, and rotate pans on the racks. Bake for another 1 to 1 1/2 hours until crispy and lightly browned. Repeat all steps with the last 2...
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Super Easy Antipasto

There are many versions of antipasto, and most feature cured meats and cheeses. My recipe (if you can call it that) adds the smokiness of roasted red bell pepper and the freshness of sweet basil. I just decided to throw some of my fave ingredients together and–voila!–the perfect low-starch un-salad side. Great anytime of year, including for a picnic indoors or out. Serves 4-6 Ingredients 2 medium red bell peppers 2 medium ripe red tomatoes, sliced 6 oz ciliegine fresh mozzarella balls, sliced in half 16 Kalamon olives, sliced in half 1 oz uncured pepperoni slices 1 bunch fresh basil, torn into strips Drizzle or two of balsamic vinaigrette, to your taste   Directions Roast the red bell peppers ahead of time: Preheat the oven to 365 degrees F. Slice each pepper in half, seed it, and placing open-side down on a greased baking tray. Bake for  30 minutes, cool, and cut into slices. Add all ingredients except the balsamic vinaigrette in a mixing bowl and combine well. Using a slotted spoon to allow the extra juices to run through place spoonfuls of the antipasto mix on a serving tray. Drizzle with...
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Butternut Squash Hash

This butternut squash hash is a tasty alternative to the traditional potato hash. You can serve it as a side with eggs and greens, or make it a heartier main dish by adding closer to a pound of the chicken sausage (links or ground). Either way, if you’re someone with diabetes or prediabetes who has a tough time figuring out a low-carb breakfast that’s just as fast as cereal–and you know that butternut squash as a starch doesn’t affect your blood sugars nearly the way potatoes do–then this recipe is for you! As with all my recipes, my husband gives it the thumbs up, too. Serves 6 Ingredients 1 pkg (approx 20 oz) peeled and cubed butternut squash, cut into even smaller chunks 2 large sweet onions, chopped Lots of fresh garlic (~ 6-10 medium cloves), minced 2 large sweet red bell peppers, diced 1 precooked chicken sausage link, sliced Optional: light or organic shredded mozzarella cheese for topping   Directions Heat a very small amount of olive oil in a large skillet over medium heat. Saute the butternut squash, onions, garlic, and bell peppers until the squash is tender, approximately 15-20 minutes. Add the chicken sausage and cook a minute or two more, until the sausage is heated through. Serve topped with mozzarella cheese, if...
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