Cabbage noodle tuna casserole – low carb, gluten free

Cabbage Noodle Tuna Casserole - Low Carb, Gluten Free

  • Servings: 8
  • Difficulty: Easy
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Your favorite Tuna Noodle Casserole done as low carb with Cabbage.


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • medium head green cabbage (about 1-1/2 lbs) cut into large shreds
  • 1 cup onion, chopped
  • 3 ribs celery, chopped
  • 2 gloves garlic, minced
  • sea salt and black pepper, to taste
  • 2 teaspoon dried dill or 2 tablespoons fresh dill
  • 2 teaspoon dry mustard powder
  • 2 tablespoons lemon zest
  • juice of 1 lemon
  • 1 1/2 cup heavy cream
  • 1 1/4 cup Parmesan cheese, grated, divided
  • 3-5 ounce cans albacore tuna, drained
  • 1/2 cup frozen peas


  1. Heat the olive oil and butter in an extra large ovenproof skillet over medium heat.
  2. Once heated, add the cabbage, onion, celery, garlic, sea salt and black pepper to the pan.
  3. Saute until the vegetables are crisp tender – about 10 minutes.
  4. Mix in the dill, mustard powder, lemon zest, and lemon juice.
  5. Pour the heavy cream and 1 cup Parmesan cheese into the pan. Mix in and keep stirring until the cheese has melted and combined with the heavy cream.
  6. Reduce heat to medium low and let simmer to allow the sauce to thicken.
  7. Once the sauce has started to thicken, stir in the tuna and the peas.
  8. Sprinkle the remaining Parmesan over the top of the dish and transfer to the oven.
  9. Broil on high for 3-5 minutes or until the Parmesan on top has made a golden brown crust.

Recipe Courtesy of

keto ham casserole

Keto Ham Casserole

  • Servings: 6
  • Difficulty: Easy
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This keto Ham Casserole will remind you of Carbonara without all the carbs! It's conveniently made in casserole form, making it a quick and easy weeknight dinner.


  • 1/4 cup diced onion
  • 2 cups diced ham
  • 1 tablespoon butter
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup chicken broth
  • 1/4 cup heavy whipping cream
  • 1 teaspoon garlic powder
  • 3/4 cup grated parmesan cheese divided
  • 1/2 cup frozen peas
  • 1/4 cup chopped parsley
  • 16 ounces zucchini noodles


  1. Preheat oven to 400F.
  2. Saute onion and ham in melted butter n a large skillet over medium-high heat until onions are translucent.
  3. Combine eggs, egg yolk, broth, heavy cream, garlic powder, and 1/2 cup Parmesan cheese in a medium bowl or measuring cup.
  4. Add mixture to ham mixture in skillet. Cook for 3-4 minutes, stirring constantly, or until mixture thickens. Stir in peas and parsley; cook an additional 1-2 minutes or until heated through.
  5. Place zucchini noodles in an 8×8 inch baking pan. Top noodles with ham mixture. Sprinkle with remaining 1/4 cup Parmesan cheese.
  6. Bake at 400F for 10 minutes or until Parmesan is lightly browned.

asian lettuce wraps

Asian Lettuce Wraps

  • Servings: 4
  • Difficulty: Easy
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Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal.


  • 16 Boston Bibb or butter lettuce leaves
  • 1 pound lean ground beef
  • 1 tablespoon avocado oil
  • 1 large onion, chopped
  • 1/4 cup hoisin sauce
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons minced pickled ginger
  • 1 dash Asian chile pepper sauce, or to taste (optional)
  • 1 (8 ounce) can water chestnuts, drained and finely chopped
  • 1 bunch green onions, chopped
  • 2 teaspoons Asian (dark) sesame oil


  1. Rinse whole lettuce leaves and pat dry, being careful not to tear them. Set aside.
  2. Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
  3. Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

Pork medallions with cranberry-onion relish

Pork Medallions with Cranberry-Onion Relish

  • Servings: 4
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Ready in just 30 minutes, this pork tenderloin dish will please the whole family.


  • 12 ounces pork tenderloin
  • 1/4 cup pork rinds, crushed
  • salt and pepper to taste
  • non cooking spray
  • 2 tablespoons avocado oil
  • 1 small onion thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup reduced-sodium chicken broth
  • 1 tablespoon balsamic vinegar


  1. Trim fat from pork. Cut pork crosswise into eight slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound pork to 1/4 inch thickness. Discard plastic wrap.
  2. Salt and pepper pork. Put crushed pork rinds in a shallow dish. Dip pork slices into pork rinds, turning to coat. Coat a heavy large skillet with cooking spray. Add 1 tablespoon of the oil to skillet; heat over medium-high heat. Add four pork slices to hot oil; cook 33 to 4 minutes or until pork is slightly pink in center, turning once halfway through cooking time. Transfer pork to a serving platter; cover with foil to keep warm. Repeat with the remaining 1 tablespoon oil and the remaining four pork slices.
  3. In the same skillet cook onion over medium heat about 4 minutes or until crisp-tender. In a small bowl combine cranberries, broth and vinegar; carefully add to skillet. Heat through. Serve onion mixture over pork slices.

keto beef stew

Keto Beef Stew

  • Servings: 4-6
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A hearty stew that fills your tummy with warmth and joy!


  • 2 pounds beef chuck roast, cut into 1″ pieces
  • Pink Salt
  • Freshly ground black pepper
  • 2 tablespoons avocado oil
  • 8 ounces baby bella mushrooms, sliced
  • 1 small onion, chopped
  • 1 medium carrot peeled and cut into rounds
  • 2 stalks celery, sliced
  • 3 gloves garlic, minced
  • 1 tablespoon tomato paste
  • 6 cups low-sodium beef broth
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon freshly chopped rosemary


  1. Pat beef dry with paper towels and season well with salt and pepper. In a large pot over medium heat, heat oil. Working in batches, add beef and sear on all sides until golden, about 3 minutes per side. Remove from pot and repeat with remaining beef, adding more oil as necessary.
  2. To same pot, add mushrooms and cook until golden and crispy, 5 minutes. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir to coat vegetables.
  3. Add broth, thyme, rosemary, and beef to pot and season with salt and pepper. Bring to a boil and reduce heat to a simmer. Simmer until beef is tender, 50 minutes to an hour.

keto cheeseburger soup

Keto Cheeseburger Soup

  • Servings: 8
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Our recipe is so easy, so cheesy, so delicious - it's a cheeseburger in a bowl!


  • 1 pound Ground beef 80-20 blend
  • 3/4 cup onion chopped
  • 3/4 cup carrots chopped
  • 3/4 cup celery chopped
  • 3/4 cup cauliflower chopped fine
  • 2 cups organic chicken broth
  • 1 tablespoon tomato paste
  • 1 cup (8 ounces) cream cheese softened
  • 2 cups Cheddar cheese shredded
  • 2 cups heavy cream
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 teaspoon creole seasoning (optional)


  1. In a large skillet or stock pot, brown the ground beef until chunks are formed and meat is no longer pink in color. Drain the excess grease.
  2. Add onions, celery, carrots, cauliflower and cook until softened (about 5 minutes). Add in cheeses and stir until melted.
  3. Stir in tomato paste, chicken broth, milk, and seasonings and bring to a boil. Reduce heat and simmer for 5 minutes.
  4. Serve with shredded cheese and sprinkle of creole seasoning on top.