The Low Carb Kitchen: Spicy Ground Turkey Cauliflower Rice

This cauliflower rice uses some of my favorite spices: cumin, coriander, and paprika. Its a great meal to get protein and is veggie heavy. 

The ingredients: 

1.5lb ground turkey

12 oz Cauliflower rice

1 bell pepper diced

Chopped broccoli

Chopped kale

1/2 C frozen carrots and peas

1 tsp garlic powder

2 tsp smoked paprika

1 tsp cumin

1 tsp coriander

1/2 tsp turmeric

1/2 tsp black pepper

1 tsp crushed red pepper

2 TBSP olive oil

Jalapenos

Salt

Cilantro optional

Chili crisp optional

The recipe:
In a skillet brown the turkey with 2 TBSP water. 

Add the garlic, paprika, turmeric, cumin, coriander and cook until water evaporates.

Add in the veggies, cover and cook 4-5 minutes.

Add the crushed red pepper, black pepper, salt, and jalapenos.

Garnish with cilantro and chili crisp if desired.

Notes:

I roasted the broccoli and kale in the oven 1st. 

The Original Kitchen: Ground Turkey Stir-fry

This is a twist on a stir-fry making it lean but high in protein. 

The ingredients:

1.5lb ground turkey

1 tsp onion powder

1 tsp ground ginger

2 tsp minced garlic

1 tsp five spice seasoning

1/4 TSP hot paprika or cayenne

3 TBSP Soy sauce

1 bell pepper stripped

1 C chopped brussel sprouts

1 C shredded cabbage

12 oz Cauliflower rice

2 eggs scrambled

1tsp yum yum sauce optional

1 TBSP Chili crisp optional

Cilantro optional

1 tsp hemp hearts optional

The recipe:

In a skillet, brown the turkey and add the seasonings. 

Add the veggies and soy sauce and cook to desired consistency and flavors combined.

Make a well in the middle and add the eggs and cook then combine with the rest.

Garnish with yum yum sauce, chili crisp, cilantro, and hemp if desired.

Notes:

You can swap bang bang sauce for yum yum. I used the G Hughes yum yum sauce. 

You can use sesame seeds or everything seasoning instead of hemp hearts if desired.

You can switch up the veggies I was trying to use up some veggies.

The Breakfast Kitchen: Herbes de Provence Egg Bake

I had some ham on hand and was inspired to do a French twist on an egg bake. 

The ingredients:

8 eggs

2 C egg whites

1 C diced ham

1 C crumbled bacon

1 C diced green bell pepper

1/2 C sauteed mushrooms chopped

1 C gouda or Swiss shredded

1 TBSP baking powder

1 tsp garlic powder

1-2 tsp herbes de provence

1/2 tsp sweet paprika

Pinch salt and pepper

1 TBSP butter

The recipe:

Preheat oven to 400 degrees.

Grease 9x13 pan.

In a skillet, cook the ham, bacon, peppers, and mushrooms with butter and half herbes de provence and set aside.

In a large bowl, combine the eggs, egg whites, baking powder, and remaining seasonings. Mix to combine well.

Add shredded cheese to the egg mixture and fold in.

Add the meat mixture to the eggs and fold it in.

Pour egg mixture into baking dish and bake for 30 minutes.

Notes:

Top with any remaining cheese if desired before baking. 

The Sheet Pan Kitchen: Sweet Chili Chicken and Veggies

A great way to use up some veggies in the fridge. Instead of using chicken breast I used frozen chicken nuggets for a quick meal.

The ingredients:

40 pieces of chicken nuggets

1 C broccoli

1 C cauliflower

1 C diced radishes

1 TBSP olive oil

1 C G Hughes sweet chili sauce

Pepper

Gochugaru seasoning

Parmesan grated optional

Cilantro optional

The recipe:

Preheat oven to 425 degrees.

Cut up veggies and add to a bowl.

Add olive oil, 3/4 C sweet chili sauce, pepper, and sprinkle of gochugaru. Add in chicken and stir to combine.

Add to greased baking sheet.

Top with remaining sweet chIli and another sprinkle of gochugaru. 

Bake for 20 minutes.

Top with parmesan and cilantro if desired.

Notes:

I added the chivken straight from the freezer. No need to thaw. 

Gochugaru is a Korean chili used in kimchi you can use another chili like crushed red pepper or use a sauce like gochujang or sriracha as a finish instead.

The Breakfast Kitchen: Tuscan Egg Bake

I wanted to try a new type of kale for me, the tuscan kale. This egg dish was a great way to use it. 

The ingredients:

6 eggs

2 C egg whites

2 C tuscan kale

1 C crumbled bacon

1/2 C chopped roasted red pepper

1 can chopped portabella mushrooms

1 tsp garlic powder

Tutto porchetta seasoning

1/2 TBSP baking powder

1/2  mozzarella

1/4 C grated parmesan

The recipe:

Preheat the oven to 400 degrees.

In a skillet, cook the bacon, chopped kale, roasted red peppers, and mushroom until wilted. Cool.

Add a pinch of pepper then a tsp tutto porchetta seasoning.

In a bowl, mix eggs, egg whites, pinch salt and pepper, 1 tsp tutto porchetta and garlic powder, plus the baking powder.

Mix in the mozzarella and the meat mixture.

Pour into greased baking dish.

Bake for 30 minutes.

The Sheet Pan Kitchen: CCP Pork and Veggies

CCP is a blend I am in love with right now: coriander, cumin, and smoked paprika. These pork chops and veggies are liberally seasoned with it. This was also the first time cooking the pork entirely in the oven. 

The ingredients:

2 pork loin chops

1 C broccoli

1 C cauliflower

2 TBSP olive oil

Sea salt (optional)

CCP seasoning (see bottom)

1/4 C grated parmesan

1 TBSP butter (optional)

The recipe:

Preheat oven to 425 degrees.

Pat pork chops dry and rub with 1 TBSP olive oil.

Liberally rub with CCP seasoning and sea salt if desired.

Cut broccoli and cauliflower into florets.

Add 1 TBSP olive oil, CCP seasoning, salt and pepper, and half parmesan.

Add to lined baking sheet and bake for 20 minutes.

CCP seasoning:

4 equal parts each of cumin, coriander, smoked paprika, and black pepper. 

I use small glass spice jars i am reusing. 

Notes: 

This oven method not searing the chops first turned out fantastic. 20 minutes was perfect for me.

The Holiday Kitchen: Low Carb Ham and Smoked Swiss Biscuits

My twist on a savory biscuit for Easter. Very easy and good for a low carb alternative.

The ingredients:

2 C almond flour

1.5 C shredded Smoked Swiss cheese

1 C diced ham 

2 eggs

1/2 C heavy cream

2 TBSP diced butter

1 tsp salt

The recipe:

Preheat oven to 375 degrees.

Line baking sheet with parchment.

Stir amond flour and salt together in large mixing bowl.

Add cheese, eggs, cream, and butter stir or mix until well combined.

Stir in finely diced ham.

Divide into 8-12 mounds on baking sheet 1-2 inches apart.

Bake for 25-30 minutes until browned and crispy. 

Cool 10 minutes.

Store in fridge for up to 3 days.

Notes:

These are a bit salty with the ham so you can cut back on the salt.

These do not spread. I use an ice cream scoop and flatten. 

My scoop made 12 biscuits.

You can swap out mixins for other meats and cheeses or add in other seasonings.