Keto-Friendly Stuffed Zucchini Boats
As summer is on its way out, I am taking this time to try and make more conscious decisions on what I am eating. I have now made a promise to myself to try to cut out unneeded carbs and stick to protein and fresh fruits and vegetables.
I apparently indulged a little too much over this summer. All those delicious fresh desserts and ice creams and little time for the gym has definitely left its mark on my waistline. So, as summer is on its way out, I am taking this time to try and make more conscious decisions on what I am eating. I have now made a promise to myself to try to cut out unneeded carbs and stick to protein and fresh fruits and vegetables.
I’ve made this recipe a few times – always with great results.
You will notice that this recipe does not call for salt. That’s because the feta cheese is so salty that adding more salt will just be overboard. …unless you like salt. Then dash away!
This recipe is also good for those days when you come home late from work. It takes just under 45 minutes to make and is very satisfying. I eat two of these “boats” for dinner (which is a while zucchini) and I am stuffed. But you could also serve this with a side of rice if you prefer.
You could also switch up the meat and use just about anything. Ground turkey or lamb would also be amazing. ...I may do that next time.
Keto-friendly stuffed zucchini is the perfect healthy dinner for those late work nights
Makes: 4 servings
Prep time:
Cook time:
- 4 zucchinis
- 1 tablespoon oil
- 2 ½ lbs lean ground beef
- 1/2 teaspoon pepper flakes
- 2 cloves garlic, minced
- 1/4 red onion, sliced
- 3 tablespoons greek seasoning
- 1/4 cup tomato sauce
- black pepper to taste
- feta cheese
- Pre-heat the oven to 375 degrees
- Slice each zucchini in half long ways. Using a spoon, scoop out the seeds and flesh leaving ¼ inch thickness of the zucchini shell. Set zucchini flesh aside.
- in a skillet, on medium, sautee onions and garlic.
- Add the ground beef, pepper flakes, greek seasoning and black pepper. Cook until well done.
- Add the Zucchini flesh to the ground beef and cook for approximately 5 minutes.
- Add the tomato sauce to the cooked meat. Stir and remove from heat.
- Fill the hallowed out zucchinis with the cooked meat mixture.
- Place on a baking sheet and bake in the pre-heated oven for 20 minutes.
- Carefully remove from the baking pan (as the zucchini will be tender). Sprinkle with crumbled feta cheese.
Smokey Grilled Lamb Chops
it's no secret, I have a deep love for lamb.
it's no secret, I have a deep love for lamb.
If I go out to a restaurant and see lamb on the menu, I usually stop looking. My mind has been made up.
I think its because I grew up with it as often as I did with your more common meats like beef and chicken. Lamb was typically part of a weekly meal. For me, lamb is comfort food.
I know many people still stay away from it saying is has a "gamey" taste but I believe its all in how you clean it. Lamb does have a lot of fat, and when that fat isn't trimmed properly, that gamey taste is more pronounced. I trim off as much fat as possible - I also hate chewing on fat so that most definitely has a lot to do with it. I also do a quick rinse in white vinegar. And when I say a "quick rinse", I mean no more than 30 seconds. I'm not really 100% sure why, but this is how my parents have always cleaned meat and I just continue it. My mom used to say that if its in vinegar for long it would start to cook the meat and we're not trying to do that just yet!
While my parents prefer all of their meats cooked well done, I prefer mine medium rare - especially lamb. Its such a delicate meat when cooked this way. And it takes less time to cook, which is perfect for those nights when you just came home from work and nothing is prepared.
Which is why this recipe is so perfect. it's quick and easy. And I love easy.
I made mine on a cast iron grill but you can easily do this on the barbecue. I added a little bit of liquid smoke (a little goes a long way!) because I love that smokiness. You can find the liquid smoke at most grocery stores now and of course at your local specialty shops as well. Because you only need so little for each recipe, the bottle lasts a long time! Everything else in this recipe, you probably already have in your fridge.
Smokey Grilled Lamb Chops
Serves: 4
Prep time:
Cook time:
- 4 lamb shoulder chops
- 1/2 cup soy sauce
- 4 teaspoons Worcestershire Sauce
- 2-3 shakes liquid chipotle smoke
- 2 garlic cloves – roughly chopped
- a few slices red onion
- black pepper to taste
- mix all ingredients together
- Preheat a cast ion grill to medium high heat
- grill on each side for 2-3 minutes for a medium rare (or longer if you prefer a more well done lamb).
Refreshing Lime Granita
This dessert reminds me of the crushed ice treats I used to get as a child at my grandparents’ – but much, much more elevated.
The temperatures have once again risen here in Toronto, and there is nothing better to cool you down than a cool refreshing granita.
Granitas are simply an Italian ice dessert and can be made using any flavour. I chose lime, because I love the taste of citrus on a hot summer day.
This dessert is perfect for those summer parties. Its cool, refreshing and takes little effort (just a little bit of planning beforehand!) This is so much easier than ice cream, and much more impressive!
This dessert reminds me of the crushed ice treats I used to get as a child at my grandparents’ – but much, much more elevated.
To be honest, I was looking to make ice cream, but I don’t have an ice cream maker, and even though you don’t technically need one, I decided against the ice cream because, well, calories and summer bodies. So…granita it is!!!
This recipe has significantly less sugar and absolutely no cream involved, yet, possibly even more refreshing! Best of all, you can easily add a shot of vodka, white rum, tequila or gin (pick your poison) for n even more special events!
Refreshing Lime Granita
Lime Granitas are perfect for hot summer days
Serves: 4
Prep time:
Cook time:
Freeze time:
- 1 cup water
- 1/3 cup sugar
- juice and zest from 2 limes
- 1 large egg white
- Combine water and sugar and warm on the stove until the sugar is dissolved (to create a simple syrup). Set aside and let cool.
- Add the juice and zest from all 3 limes to the simple syrup. Set aside.
- Wisk the egg white until stiff peaks have formed increasing the speed slowly (approximately 5 minutes).
- add the simple syrup lime juice mixture to the beated egg white and continue wisking for 2-3 minutes. (Note: the ingredients will not completely blend well – don’t be alarmed.)
- Pour into a freezer friendly container or loaf pan, cover and freeze for 3 hours.
- After 3 hours, remove from the freezer and crush the frozen mixture using a fork. Repeat again prior to serving.
Shredded Beef Tacos
If you’re anything like me, you honestly believe that tacos should never be restricted to one day of the week. Oh, if only every day could be Tuesday….
If you’re anything like me, you honestly believe that tacos should never be restricted to one day of the week. Oh, if only every day could be Tuesday….
And it can!
A few weeks ago, I posted my recipe for slow cooker beef short rib gnocchi, and I got to thinking, this recipe is so easy, what else can I make with this.
When the weather gets hot and humid, as it has been for the past few days here in Toronto, there are two things I do not want to be doing:
1) Slaving away in a hot kitchen; and
2) Eating a hot, overly filling meal.
This shredded beef taco recipe is not only light, but the slow cooker does most of the work for you – you don’t even have to be at home, much less in the kitchen!
This is perfect to serve you guests when entertaining for dinner in your backyard! It’s a great alternative to barbequing when its too hot be in front of the grill. Simply set up a station and let you guests fill their tacos to their liking! (even those fussy eaters will be pleased!
Shredded Beef Short Rib Tacos
Serves: 2
Prep time:
Cook time:
- 5 lbs bone in beef short ribs
- ½ onion
- 3 garlic cloves
- 1 cup tomato sauce
- 1 can beef gravy
- 6 dashes worchester sauce
- ½ teaspoon thyme
- Salt and black pepper to taste
- 6 taco shell of you choice (I used soft corn shells)
- 2 plum tomatoes, diced
- 2-3 jalapeños, sliced
- 6 leaves green leaf lettuce, shredded
- Instructions:
- Add all the ingredients (excluding the gnocchi) to a slow cooker and let cook for 8 hours.
- Once meat is finished cooking, shred the short ribs using 2 forks
- place taco shells in the oven for 2 minutes or until lightly crispy around the edges (or to your own liking)
- on your plate, fill taco shells with shredded beef short ribs, tomatoes, red onion, lettuce and jalapeños
