Zucchini Mini Pizzas

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Serving size 4 mini Pizzas, Calories: 220, Total Fat: 15.9g, Carbs: 6.6g, Net Carbs: 4.2, Fiber: 1.4g, Protein: 14.1g, Prep time: 10 minutes, Cook time: 5 minutes, Total time: 15 minutes.


  • 1 medium zucchini, sliced in 8 slices
  • 1 teaspoon of olive oil
  • 2 tablespoons sugar-free pizza sauce
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup goat cheese, crumbled
  • 16 pepperoni slices (optional)
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon Italian seasoning


  • Preheat the oven to broil
  • Place zucchini slices on a baking sheet and drizzle with olive oil
  • Broil the zucchini for 2 minutes per side. Remove the baking sheet from the oven 
  • Top each slice with equal amounts of the pizza sauce, Mozzarella cheese, and goat cheese.
  • Top each with two slices of pepperoni (if using)
  • Season each slice with salt, pepper, and Italian seasoning. 
  • Place the baking sheet back in the oven. Broil for 2 minutes, or until the cheese browns.

Bacon Wrapped Jalapeno Poppers

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Calories: 254, Total Fat: 21.5g, Carbs: 7.8g, Net Carbs: 4.2g, Fiber: 3.6g, Protein: 9.8g, Prep time: 10 minutes, Cook time 15 Minutes, Total Time: 25 Minutes. Serving size 6 Poppers.


  • 6 jalapeno Peppers
  • 6 slices of bacon
  • 1/2 teaspoon minced garlic
  • 2 tablespoons cream cheese, at room temperature
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 ounces Monterey Jack cheese, cubed
  • 1 teaspoon olive oil


  1. Preheat the oven to 450 F
  2. Wash the jalapenos and cut off the tops. Using a small knife, cut the Jalapenos top to bottom without cutting through to the other side. Gently open the peppers and remove the seeds and veins. Set the peppers aside.
  3. In a small bowl, add the minced garlic, cream cheese, salt, and pepper. Mix well to combine.
  4. Stuff the jalapenos with the Monterey Jack cheese so they are full but will still close.
  5. With a small spoon or knife, spread an equal amount of cream cheese inside each pepper, over the cheese. Close the peppers.
  6. Wrap the peppers with a slice of bacon and place on an oiled cookie sheet.
  7. Drizzle the peppers with olive oil.
  8. Bake for 15 minutes, or until bacon is crispy.

*Make sure you wear protective gloves when handling the peppers and do not touch your face. 



Mustard Shallot Chicken Drumsticks

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Servings 4, Calories: 420, Total Fat: 21.4g, Carbs: 3.3g, Net Carbs: 3.3g, Fiber: 0g, Protein: 48.3g, Prep Time: 15 Minutes, Cook Time: 20 Minutes, Total Time: 35 Minutes.


  • 1 1/2 pounds Chicken Drumsticks
  • 1/4 cup Dry White Wine
  • 1/4 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon Black Pepper
  • 1/2 cup chicken broth
  • 2 tablespoon butter
  • 2 teaspoon tomato paste
  • 3 tablespoons chopped shallots
  • 1/2 cup heavy (whipping) cream
  • 2 fresh thyme springs
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Balsamic Vinger
  • 2 tablespoons finely chopped fresh parsley


  1. Season the Drumsticks with salt and pepper. Set aside.
  2. In a large skillet over medium-high heat, melt butter. Add the drumsticks, skin-side down. Cook for 6 to 7 minutes, until browned. Turn drumsticks on their sides. Cook for 2 more minutes. Turn the drumsticks again to the remaining uncooked side. Cook for 3 to 4 more minutes. With a meat thermometer, check the internal temperature. The chicken needs to reach 165F before it is removed from the skillet.
  3. Transfer the cooked chicken to a serving dish, Keep warm.
  4. To any butter remaining in the skillet, add the shallots and thyme. Cook for 1 minute, until the shallots are tender.
  5. Add the vinegar, white wine, and Worcestershire sauce. Bring mixture to a boil.
  6. Stir in the chicken broth. Return to boil.
  7. Add the tomato Paste. Stir to combine. Cook for 5 to 6 minutes, or until the mixture is reduced by half. 
  8. Once reduced, add heavy cream. Bring to a boil again.
  9. Whisk in the mustard. You will have about 1 cup of sauce.
  10. Pour the sauce over drumsticks. Allow the drumsticks to rest for 2 minutes.
  11. Garnish with the chopped parsley, and serve. 





Smoked Salmon Avocado Sushi Roll

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Calories: 539, Total Fat: 42.2g, Carbs: 12.3g, Net carbs: 6.6g, Fiber: 5.7g, Protein: 31.3g. Prep time: 15 minutes, Chill time: 20 Minutes


  • 14 ounces smoke salmon
  • 1 Tablespoon wasabi paste (optional)
  • 3/4 cup cream cheese, at room temperature
  • 1/2 avocado, sliced
  • Either 1 tablespoon of sesame seed or one chopped green onion



  1. On a cutting board, lay out a large piece of plastic wrap
  2. Place the salmon pieces on the plastic wrap overlapping, to create a large rectangle 6 to 7 inches long and 4 inches wide
  3. In a small bowl, mix together the wasabi paste (if using) and the cream cheese
  4. Spread the cream cheese evenly over the entire smoked salmon rectangle
  5. Arrange the avocado over the cream cheese, in the center of the rectangle
  6.  Grabbing the plastic wrap at one end, lift and carefully begin to roll the salmon, Hold the plastic wrap tightly over the roll as you go to apply pressure to hold it together
  7. Unwrap the plastic wrap from the sushi roll
  8. Cover the roll with either green onion or sesame seeds
  9. Refrigerate the roll for 15 to 20 minutes
  10. With a very sharp knife, slice into pieces and serve


Paleo Biscuits and Sausage Gravy

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Serving size 1 biscuit, 1/3 cup of Gravy. Calories 559, Total Fat 48.5g, Carbs 14.2g, Net Carbs 8.2g, Fiber 6g, Protein 14.6g. Prep time 20 mins, cook time 30 mins, total time 50 mins.

Ingredients for Sausage Gravy:

  • 1 pound ground breakfast sausage
  • 1 teaspoon minced garlic
  • 1 tablespoon almond flour
  • 1 1/2 cups unsweetened almond milk
  • 1/2 cup heavy (whipping) cream
  • 1 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt

Ingredients for Biscuits:

  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup butter, Melted
  • 4 eggs
  • 3/4 cup sour cream

To Make Biscuits

  • Pre-heat oven 375F
  • Line baking sheet with parchment paper
  • In a large bowl, combine coconut and almond flour, baking powder, garlic powder, onion powder, and salt. Slowly incorporate the cheddar cheese.
  • Inthe center of the dry ingredients, create a well for adding the wet ingredients.
  • Into this well, add melted butter, eggs, and sour cream. Fold together until a dough forms.
  • Use a spoon to drop biscuits onto the prepared baking sheet, placing them 1 inch apart.
  • Bake the biscuits for 20 minutes, or until firm and lightly browned.

To make the sausage gravy

  • Heat a large saucepan over medium-high heat. Add the ground sausage, breaking it up and browning it on all sides.
  • Once the sausage browns, add minced garlic. Cook for 1 minute.
  • Once the garlic is fragrant, sprinkle in the almond flour. Reduce the heat to a medium-low. Allow the almond flour to incorporate with the grease to develop a light roux. stirring constantly, about 5 minutes.
  • Slowly add the almond milk to the roux, stirring constantly.
  • Add the heavy cream. Increase the temperature to medium-high, stirring and reducing the mixture for 3 minutes. 
  • Reduce heat to Medium-low. Add the salt and pepper, stir for 1 minute.
  • Check the biscuits and remover the baking sheet from the oven when ready, cool for 5 minutes.
  • Reduce the heat again under the Sausage gravy to low. Simmer while the biscuits cool.
  • Once the biscuits are cool, plate 1 biscuit per person and top with 1/3 cup of gravy.

I enjoyed this with a side of eggs and fruit.


Coconut Shrimp

6 Servings Calories per serving 466, Total Fat 40.8g, Carbs 6g, Net Carbs 3.8g, Fiber 2.2g, Protein 19.2g.

Ingredients for the Coconut Shrimp

  • Oil For Frying
  • 1 cup unsweetened shredded Coconut
  • 1/2 cup unsweetened flaked Coconut
  • 1/4 cup unsweetened Coconut milk
  • 1/2 cup Mayonnaise
  • 2 egg yolks
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 pound shrimp, peeled and deveined, tails left on

For the Aioli

  • 1/2 cup mayonnaise
  • 2 tablespoons chili sauce, such as Huy Fong Foods Brand
  • 2 teaspoons freshly squeezed lime juice
  • 1 Teaspoon red pepper flakes

To make The coconut shrimp

  1. In a large pot, heat 2 inches of oil to 350f for deep-frying.
  2. In a medium bowl, thoroughly mix together the shredded coconut, flaked coconut, coconut milk, mayonnaise, egg yolks, salt, pepper, and garlic powder.
  3. Using 1 to 2 tablespoons of batter, carefully form it around each shrimp, leaving the tail exposed
  4. Immediately drop the battered shrimp into the preheated oil. Repeat with 2 to 3 shrimp. Cook for 4 to 6 minutes, until golden brown.
  5. Remove the shrimp from oil. Set aside to cool on a paper-towel-lined plate. Repeat the process with remaining shrimp.

To make the aioli

  1. in a small bowl, thoroughly combine the mayonnaise, chili sauce, lime juice, and red pepper flakes
  2. Serve Immediately with the Coconut Shrimp.

* Using an air fryer to cook your shrimp can save you 100 calories per serving!  

Barbecue Onion And Goat Cheese Flatbread

Per Serving Cal 565, Fat 38.7, Carbs 17.3, Net Carbs 13.3, Fiber 4g, Protein 35.7 Serves 2, Prep Time: 20 minutes, Cook Time 10 to 15 min, Total Time 35 Minutes. 

Ingredients For Flatbread

  • 2 Tablespoons coconut Flour
  • 1/8 teaspoon baking powder
  • 4 egg whites
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 cup coconut milk

For the Toppings

  • 2 Tablespoons sugar-free barbecue sauce
  • 3/4 cup goat cheese crumbled
  • 1/2 cup sliced yellow onion
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon freshly ground black pepper

To make the flatbread

  1. In a medium bowl, whisk togather the coconut flour, baking powder, egg whites, onion powder, garlic powder, and coconut milk until there are no lumps
  2. Heat a large skillet over medium-high heat. Pour the coconut batter into the skillet and rotate the pan so the batter coats the entire pan. Cook for 2 minutes, or until the edges brown. Flip. Cook for 1 to 2 minutes more.
  3. Remove the Flatbread from pan.

To assemble the pizza

  1. Preheat the oven to 425F
  2. Top the cooked flatbread evenly with the barbecue sauce, goat chesse, onion, garlic, and pepper.
  3. Place the flatbread on a baking sheet. Put in the preheated oven. Bake for 5 to 7 minutes, or until the cheese melts.
  4. Remove it from the oven. Cool the Flatbread for 2 mintues before slicing.
  5. Enjoy!


Total Time: 10m Servings: 4 servings 


·       3 eggs

·       4 oz. cream cheese

·       1 pinch salt

·       ½ tablespoon ground psyllium husk powder

·       ½ teaspoon baking powder


·       8 tablespoons mayonnaises

·       5 oz. bacon

·       2 oz. lettuce

·       1 tomato, thinly sliced

·       fresh basil

INSTRUCTIONS: Oopsie bread

  1. Preheat oven to 300° F (150° C).
  2. Separate the eggs; put the egg whites in one bowl and the yolks in another.
  3. Whip egg whites together with salt until very stiff. You should be able to turn the bowl over without the egg whites moving.
  4. Mix the egg yolks and the cream cheese well. To make the oopsie more bread-like, add in the optional psyllium seed husk and baking powder.
  5. Gently fold the egg whites into the egg yolk mixture— try to keep the air in the egg whites.
  6. Put 8 oopsies on a paper-lined baking tray.
  7. Bake in the middle of the oven at 300° F (150° C) for about 25 minutes – until they turn golden.

Building the BLT

  1. First, fry the bacon.
  2. Place the oopsie bread pieces top-side down.
  3. Spread 1–2 tablespoon of homemade mayonnaise on each.
  4. Place lettuce, tomato, some finely chopped fresh basil and fried bacon in layers between the bread halves.

Serve immediately.

From Diet Doctor