Say hello to summer with this light and flavorful soup made with simple and healthy ingredients that compliment fresh asparagus at its peak.
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This version of zuppa Toscana soup is made with Italian sausage, kale, pancetta and cream, and uses riced cauliflower instead of potato for a lower carb (but still creamy) base.
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These mini meatballs are stuffed with mozzarella cheese, baked in a marinara sauce and topped with more mozzarella cheese. We aren’t complaining. Pair with a low-carb pasta or enjoy on their own.
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This green bean casserole uses a homemade version of cream of mushroom soup and an unexpected low-carb ingredient to replace traditional fried onions…pork rinds! Mmmm.
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This colorful and festive salad with delicata squash, pepitas, feta and a pop of pomegranate seeds is a beautiful addition to any holiday table. Elegant but easy, it’s naturally low-carb and gluten-free.
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