Easy Low Carb Side Dish

Crispy + Tangy BBQ Cauliflower Bites

Crispy + Tangy BBQ Cauliflower Bites

Makes 4 servings

1 medium head cauliflower, broken into florets
2 Tbsps good quality olive oil, or avocado oil
4 Tbsps coconut aminos or light soy sauce
3 Tbsps organic tomato paste
2 Tbsps raw honey
1/2 Tbsp garlic salt
1 tsp onion powder
1/2 Tbsp smoked paprika
1 Tbsp apple cider vinegar


Preheat your oven to 350 f. and line a large rimmed baking sheet with parchment paper.
In a large glass bowl add all ingredients except the cauliflower, then whisk to combine.
Toss in the cauliflower florets, making sure to coat them well.
Spread the cauliflower evenly, onto the prepared baking tray and bake for about 30 minutes, tossing once during cooking time, until they soften a bit and get crispy-brown on the sides.

Oven Fried Zucchini Fingers

Oven Fried Zucchini Fingers

Tasty + Healthy snacks comin’ at ya!
These Zuchinni sticks are so full of flavor, and totally satisfying!
Let me know if you try them out this weekend!
makes 4-6 servings

4 medium zucchini, cut into 3-inch-long by 1/2 inch-wide strips
1 cup almond meal
1/2 cup freshly grated Parmesan cheese
1 Tbsp dried oregano
1/2 tsp garlic powder
sea salt & pepper, to your taste
3 egg whites, or 1 whole egg
2 Tbsps avocado oil, or extra-virgin olive oil

Preheat your oven to 400 degrees f.
Sprinkle zucchini strips lightly with sea salt, allow to sit for about 10 minutes while preparing other ingredients, then pat DRY really well with a paper towel – this step will help to crisp them up!
Line a large flat rimmed baking sheet with parchment paper.
In a shallow dish, whisk the almond meal, parmesan cheese, oregano, garlic powder, salt and pepper. Whisk really well to blend.
In a seperate, medium bowl, whisk the egg and oil together.
Working in small batches, dip the zucchini in the egg mixture to coat completely and allow the excess egg to drip back into the bowl. Then coat the zucchini in the cheese mixture, patting to coat completely.
Place the zucchini strips on the prepared baking sheet. Bake for 15
minutes or until golden brown and crispy, then, broil for 3-5 minutes on the middle shelf of the broiler for a super nice, crisp texture.
Enjoy with your favorite low-sugar marinara for dipping! .

Zucchini Crisps

Zucchini Crisps

2 medium, crisp zucchinis, sliced into 1/4 inch thick rounds
1/3 cup crushed corn flakes (I used “Nature’s Path” brand)
2 Tbsps sesame seeds
2 Tbsps poppy seeds
1/2 tsp dried garlic powder
1/2 tsp dried onion powder
1 tsp sea salt
1 tsp dried Italian seasonings
1 large egg, beaten
2 Tbsps avocado oil


Crush the corn flakes into crumbs with your food processor or by hand.

In a medium shallow bowl, combine the crushed corn flakes, sesame seeds, poppy seeds, garlic and onion powder, Italian seasoning and sea salt, very well.In a second small, shallow bowl, beat the egg with a tiny pinch of sea salt and pepper.Heat less than 1 tablespoon of avocado oil (for each small batch)in a large frying pan, or cast iron skillet, over medium high heat.

Dip each zucchini slice in the beaten egg mixture then dredge into the corn flake mixture, lightly pressing crust ingredients onto the zucchini.

Add to the heated skillet and cook for 1-2 minutes, then flip your zucchini slice, and cook another minute.

Baked Crispy Coconut Chicken with Creamy Coconut-Lime Dip

Baked Crispy Coconut Chicken with Creamy Coconut-Lime Dip

about 6 servings

4 chicken breasts, cut in half lengthways and pounded to an even thickness
1 tsp sea salt
1/2 tsp ground pepper
1/3 cup gluten free flour
1 cup almond flour
4 Tbsps shredded unsweetened coconut (I love “let’s do organic” brand)
1 tsp Italian seasoning
1/2 tsp garlic powder
2 large eggs
avocado or coconut cooking oil spray
freshly chopped cilantro, to garnish
lime slices or wedges, to serve with

Coconut-lime dip:
1 cup plain coconut yogurt
1 Tbsp fresh cilantro leaves, finely chopped
zest and juice of 1 fresh lime
½ tsp chili flakes, or to taste
¼ tsp garlic salt

In a small bowl combine all coconut-lime dip ingredients, and whisk well; refrigerate until ready to serve. Preheat your oven to 400 degrees f. and line a baking sheet with parchment paper. Season the chicken with sea salt and pepper on both sides.

Prepare 3 stations:
One plate with just your gluten free flour, second, a shallow dish with beaten eggs and a third plate with almond flour, Italian seasoning, shredded coconut and garlic pow

Filled Zucchini Roll with Carrots

Filled zucchini roll with carrots

Ingredients (4 servings)

For the role:

  • 500g zucchini
  • 1/2 teaspoon salt
  • 6 eggs
  • 100g cheese (grated)
  • 1 teaspoon Baking powder
  • 2 cloves of garlic

For the carrot mix:

  • 450g carrots
  • 2 tbsp olive oil
  • 100g yogurt (3.5% fat)
  • 1/3 teaspoon pepper
  • 1/2 lemon


Wash the zucchini, cut off the ends and grate finely. Place the grated zucchini on a kitchen towel, sprinkle with salt and let stand for 10-15 minutes. During this time, the zucchini loses a lot of water.

Preheat the oven to 200 degrees (top / bottom heat).Separate the eggs and beat the egg whites until stiff. Mix egg yolks with grated cheese and baking powder. Add the zucchini and stir.

Fold in the whipped egg white. Line a baking sheet with parchment paper. Spread the mixture evenly on the baking sheet into a rectangle.

Bake for 15-20 minutes.

Peel the carrots, grate finely and mix with olive oil. Add the yogurt and lemon juice, season with salt and pepper and stir.

Brush the zucchini roll with the carrot mixture and roll up carefully.

Cut into pieces 2-3 cm thick.

Nutritional values ​​(per serving)

Calories 349
Protein 20.2 g
Fat 22.7 g
Carbohydrates 13.7

Zucchini Fries

Zucchini fries

Ingredients (4 servings)

  • 900g zucchini – 100g parmesan – 2 eggs – 1 teaspoon salt – 1 teaspoon pepper
    Preheat the oven to 200 ° C. Beat the eggs in a bowl and whisk them a little. In another bowl, add the grated parmesan. Cut zucchini into finger-thick pieces. First turn each piece in egg and then toss in grated Parmesan and place on a baking sheet. As soon as all the zucchinis are breaded on the baking sheet, sprinkle them with salt and pepper and put them in the oven. Bake for 15 minutes, then switch the oven temperature down to 170 ° C. Turn the fries with a turner and bake for another 8-12 minutes until the zucchini are very golden-brown.

Nutritional values ​​(per serving)
Calories 190
Protein 16 g
Fat 10.5 g
Carbohydrates 6



Ingredients (12 falafel) – 500g chickpeas – 2 eggs – 1 onion – 2 cloves of garlic – 1 lemon – 60g parmesan (grated) – 60g ground almonds – 2 tbsp cumin – 1/2 tsp salt – 1/2 tsp pepper – 2 tbsp oil – 1 tbsp parsley

Put the chickpeas in a bowl of water and let them soak over after.
The next day, drain the chickpeas and puree them together with the peeled onion and garlic cloves using a hand blender.
Squeeze the lemon. Put the juice, ground almonds, parsley (chopped), eggs, cumin, salt and pepper in a bowl and mix well.
Now mix the chickpeas with the other mixture.
Shape the mixture into small falafel. Put the parmesan in a bowl and turn the falafel in the parmesan.
Heat the oil in a pan and fry the falafel until golden on all sides.

Nutritional values ​​(per falafel)

Calories 152.9
Protein 7.6 g
Fat 8.1 g
Carbohydrates 10.1 g

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