Category: Creatively Low Carb

Recipe of The Week

So this week I tried Tasha Metcalf’s Fat Head Pizza Rolls and here’s what I thought…

As many of you may remember from my first blog with the egg plant lasagna, I also do an eggplant pizzas type dish in which I substitute English muffins with eggplant to create mini pizzas. If I’m truly honest with you I would say the hardest part of any low-carb diet is not eating pizza, what sane human being does not love pizza? But of course sometimes even eggplant doesn’t cut it which is why I was looking for the best kind of substitute to cure my pizza cravings. My brother-in-law makes his famous pizza rolls and the thought of never having something as delicious as that again was kind of disheartening, but like in any instance where I’m faced with a decision I try to make the best one for my body. I scoured the Internet and tried many recipes but so far only one lived up to my expectations Tasha Metcalf’s Fat Head Pizza rolls.

The best part was even my husband who is extremely picky when it comes to foods enjoyed this recipe and I’d like to share it with you!

What you’ll need for the dough:

  • 1.5 cups of Shop Rite pre shredded mozzarella cheese
  • 2 tablespoons of cream cheese (I used Philadelphia Cream Cheese)
  • 3/4 Cup of Almond Flour
  • 1 Large Egg
  • 1/2 teaspoon of garlic power
  • I also added like a pinch of Italian seasoning to mine even though the recipe doesn’t call for it. Literally a pinch.

What You’ll Need For The Filling:

  • 2 tablespoons of Hunt’s Pizza sauce (Hunt’s is the lowest carb pizza sauce I found)
  • Shredded Mozzarella cheese put as much as you’d like I’m obsessed with cheese so I used quite a bit!
  • Pepperoni, minced
  • Bacon, minced

**the recipe called for black olives and salami which my husband isn’t too fond of so I omitted them and replaced them with bacon**

I got the stuff, now what???

1 For the dough, melt the 2 cups shredded mozzarella with the cream cheese on the stove top until combined well or in the microwave for 2 minutes.

2 Stir in the remaining dough ingredients. Wet your hands and mix together as best you can to form a dough.

3 Roll between two pieces of parchment paper to the size of 8 by 16 inches.

4 Preheat the oven to 400 degrees F.

5 Spread 1/2 cup sauce over the dough. Lay the sliced mozzarella over the sauce. Spread out the slices of pepperoni and bacon.

6 Roll up and cut roll in half. Then slice 12 pieces.

7 Lightly spray an 8 inch pie dish with olive oil cooking spray and place the rolls in the pan. Top with remaining sauce.

8 Bake for 25-30 minutes or until browned on the edges.

9 Allow to cool for about 10 minutes or you won’t be able to pick them up as they will be too cheesy.

My rating of this recipe: 5/5 stars

While the crust was a little tricky and time consuming the taste is well worth the time and effort you put into making this dish, I give Tasha a lot of props for coming up with a classic that even pleased by picky husband.

What is your favorite low-carb pizza recipe? Leave a comment below and tell me what you think!

Love you. Mean it.



Recipe of the Week

I tried Carolyn from ‘All Day I Dream of Food’s Recipe for Low Carb and Gluten Free Pigs in a blanket and he’s what I thought…

My husband and I work opposite shifts I work days and he works nights so quite often dinner is a quiet affair we have during his 45 minute break. I need our meals to be meaningful and also supportive of my healthy lifestyle change. I am a huge foodie and especially in the summertime nothing hits the spot like a hotdog on a warm bun,however, since I started Atkins again I’ve got to be mindful of carb count as well as the gluten allergy I realized I have.

So far I have lost 29 pounds in changing the way that I eat so I’m very picky when it comes to finding recipes which I don’t mind putting into my body. That’s when I came across the blog ‘all day long I dream of food’ and I found a lot of nifty recipes I would like to try particularly this one which I did try. In fact, they were so delicious I wasn’t even able to post my own picture we scoffed them down before I thought of it so I hope she doesn’t mind that I used the picture from the site I got the recipe off of. Once again this recipe is not mine but when I get excited about a recipe that I really enjoy I like to share it with all of you! So without further ado here is the low carb/ gluten free pigs in a blanket curtesy of Carolyn.

What you’ll need:

  • I used a large 12 pack of Nathan’s Hot Dogs.
  • 3 oz of cheddar cheese sliced thinly into matchstick like shapes.
  • 2 cups of almond flour (this will help you make the blanket part of the pigs in a blanket)
  • 3 tablespoon of whey protein powder (unflavored)
  • 2 tablespoons of coconut flour
  • 2teaspoons of baking powder
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of salt
  • 1/2 teaspoon xanthan gum
  • 2 large eggs, lightly beaten
  • 1/4 cup plus one tablespoon of melted butter

Got it…so what do I do next?!

I followed this recipe the very way it was laid out in Carolyn’s blog and it turned out amazing so here’s what you do:

1 With a sharp knife, make a slit in each hot dog from end to end, without cutting all the way through.

2 Fill slit with matchsticks of cheddar cheese.

3 Preheat oven to 350F and lightly and line a baking sheet with tin foil and spray a non- sticking spray also.

4 In a large bowl, whisk together the baking powder, almond flour, whey protein, coconut flour, garlic powder, salt and xanthan gum.

5 Stir in those eggs and 1/4 cup butter until dough comes together. Be prepared for massive stickiness!

6 Turn out dough onto a large piece parchment, and then pat into a rough rectangle.

7 Top with another piece of parchment and roll out to 1/4 inch thickness (about 12 inches by 12 inches). Peel off top piece of parchment paper.

8 Cut into 12 squares, if using regular hot dogs, or 26 small squares if using mini dogs (if your squares aren’t perfectly even or have some ragged edges, that’s okay…and you can gather up extra dough and re-roll as well).

9 Place each hot dog in the middle of a square and roll dough tightly around it. Transfer to prepared baking sheet.

10 Brush dough with remaining tbsp butter. Bake 20 minutes, until dough is light golden brown and cheese is melted.

11 To reheat, just place in a 250F oven for 8 to 10 minutes.

Tom and I really enjoyed this recipe it was really easy to make and very enjoyable for us to eat. This is the kind of meal you pair with a nice glass of champagne or even sparkling seltzer. For a couple who works opposite shifts and really values their dinner time it’s a great meal to just sit and enjoy while enjoying each other.

I Rate This Recipe: 4/5 stars because the crust part is messy and a little time consuming.

What are some of your favorite low-carb recipes? Drop a comment below and let me know what you think.

Love you. Mean it.



Eggplant Lasagna

The good thing about a low-carb lifestyle is feeling and looking your best, but the downside is definitely missing some of my favorite classics like lasagna. Could I find a way to marry lasagna and low-carb life? Challenge accepted! See, Atkins allows me to take some of my favorite recipes and reinvent them to suit my low carb lifestyle. In this particular recipe I substitute lasagna noodles for eggplant, and I got to say it was a delicious way to indulge and stay within my range of 22 grams of carbs allowed per day.

Here’s what you’ll need from your local grocery store:

  • 1 medium size eggplant
  • Salt
  • 2 eggs
  • 1/2 cup of Parmesan Cheese
  • 1 jar of low carb tomato sauce (I use Hunt’s at 4 grams of carbs)
  • 1 container of ricotta cheese (24 oz)
  • 1 Bag of Pre-Shredded Mozzarella Cheese

Okay, so once you have all your ingredients slice and salt your eggplant until all moisture is completely extracted from it by patting it with a paper towel.

Next, place your eggplant slices on a baking sheet (make sure to drizzle a bit of oil or not sticking spray on the pan) and bake at 400 degrees until they start to brown generally about 25 minutes. Once your eggplant is baked and brown pull it out and let sit for two minutes before beginning the next process.

In a bowl, whisk the two eggs with about a cup or so of ricotta cheese and Parmesan cheese. Keep mixing till mixture is thick.

In a baking/casserole pan layer the tomato sauce, eggplant slices, tomato sauce, ricotta mixture, and mozzarella cheese and repeat in this pattern until you’ve used all your eggplant and layered it to resemble a lasagna.

Bake and 400 degrees for about 30-40 minutes or until mozzarella looks melted and slightly browned. Take out of the oven, let stand for 10 minutes and serve. Feeds about 8 people.

I really love this recipe because it’s not super hard to make but it’s also super filling a little bit goes a long way and you’re not left feeling hungry after eating it. It also gives you somewhat of a fix of having lasagna without the high carbs. Next time I will be trying this recipe with ground beef added into it and I will let you know how that turns out.

Bon appetite!

Love you. Mean it.