This slow cooker Korean beef is flank steak simmered with soy sauce, sesame oil, brown sugar, garlic and ginger in a crock pot. The meat is fall apart tender. The recipe comes from Sara at dinneratthezoo.com.
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Shakshuka is a dish common in Mediterranean, Middle Eastern and North African regions where eggs are cooked in a deliciously seasoned tomato sauce. This version uses an electric pressure cooker for a fast, one-pot meal.
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Why should burrito bowls have all the fun? Introducing the pizza bowl! All the flavors you love in pizza with the higher-fiber and healthier nutrition of spaghetti squash. Still comfort food, still satisfying, but without the spikes in blood sugar.
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This tabbouleh is great as a refreshing stand alone salad, or can be used as a topper to veggies or proteins. Since it’s mostly made with herbs, it’s lower in carbs than other versions of tabbouleh.
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Cooking seasonally is a great way to utilize the freshest ingredients, and it can also be a more affordable way to cook as well. For this recipe we used winter vegetables to create an aromatic platter of delicious roasted veggies which can be enjoyed solo, or as a side to your favorite main course.
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As fall begins to roll in and the weather starts to cool down, this chili will keep you warm and keep your blood sugars in check!
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Looking for a low-carb, gluten-free alternative to pizza? This yummy spinach artichoke pizza features a crisp cauliflower crust and fresh arugula topping.
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Celebrate spring with this colorful, easy and filling (yes, filling!) Mexican salad from joyfulhealthyeats.com!
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This version of chicken cacciatore is low in carb, high in flavor, easy to make and kid-approved! Bursting with healthy ingredients, it’s perfect for any time of year.
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