Cabbage Roll In A Bowl – One Pot Meal

This was so amazingly good! I’m not gonna waste a lot of time writing about it. Except for that this was the easiest thing I’ve ever cooked. Gotta love a one pot meal!


Cabbage Roll In A Bowl – DELICIOUS


1.5 pounds ground beef

2 packets onion soup mix  OR use a mixture of dried minced onion, onion powder, beef boullion

2 garlic cloves, minced

1/2 onion, chopped

A few mushrooms, sliced – these are optional, I only added them because I needed to use them up, but it will still be delicious without them!

1 small head cabbage, chopped

1 8oz can tomato sauce

1 14.5 oz canned diced tomatoes

S&P to taste

Begin by adding ground beef, onion soup mixes OR seasonings, garlic and onion and cooked until ground beef is browned and crumbled.

Add in mushrooms, tomato sauce, diced tomatoes and stir to combine.

Add in cabbage and simmer until cabbage is tender.  I actually simmered mine on the stove for about 2 hours and it came out so good! Leftovers the next day were even better!




Whole30 Days 5&6


Iced coffee w/ cashew milk, eggs with bacon and onions, a sausage patty and a mini avocado


These drinks are SO good!


Shredded salsa verde chicken with sauteed veggies topped with dried cranberries and pumpkin seeds


Bunless burgers, half a hot dog and sweet potato fries


Eggs with bacon and onions, a sausage patty, a little piece of bacon and a mini avocado


Chicken salad with red onion, shredded carrots, kale, broccoli slaw, dried cranberries and pumpkin seeds and a sparkling water



Hot dog with creamy lemon slaw, crispy potatoes and onions cooked in avocado oil with some mayo/mustard for dipping


My Whole30 is going great so far! I’m excited to try some new recipes in the coming weeks! My breakfasts are usually the same everyday and big because I give about half my eggs to my toddler. She gets hers with chocolate milk (lucky!) and that’s about all she eats in the mornings.

I don’t usually have white potatoes when doing a Whole30 but it sounded good so I just had a little bit and they were so good! I like to stick to protein + veggies usually.

I haven’t had any other symptoms, I feel pretty normal I guess.

Excited to keep going! I’m almost done with my first week!

Whole30 Days 3 & 4


My headache was the worst on Day 3 but cleared up on Day 4. Day 4 was probably the best I’ve felt, I had lots of energy and just felt great overall. No other symptoms so far other than the headache.

Day 3 I went to an outdoor wedding and there were limited options for me but I stuck to it and I’m really proud of myself! I had a big plate of veggies/fruits, some nuts and sparkling water.

On to Day 5!

Whole30 Day 2


Breakfast was an iced coffee with cashew milk, eggs scrambled with bacon and onions, a mini avocado and a nectarine.

Snack was a Kombucha and a larabar.

Lunch was the same chicken salad as yesterday.

Dinner was really good! Savory ground beef with curry cauliflower rice seasoned with garlic powder, onion powder, ginger powder, curry powder and salt. Topped with fresh pico de gallo and guacamole.

A pretty good day, still had that headache though. 😦

Whole30 Day 1


Whole30 Day 1 was a success! I had my regular iced coffee with cashew milk instead of heavy whipping cream. I think I’ll go back to coconut milk after the cashew milk is gone. It’s okay but coconut milk is better!

For breakfast I had eggs scrambled with bacon and onion with tomato and a mini avocado on the side.

Chocolate Chip RXBar for a snack.

Lunch was chicken salad which had shredded chicken, red onion, jicama, shredded carrots, pistachios, pickles, splash of pickle juice, mayo and salt. Super good!

Dinner was my favorite Whole30 meal I’ve ever had! Bacon Ranch Chicken Poppers, they were so yummy! Slighty sweet from the carrots, smoky from the bacon, savory from the herbs. I’m definitely making these again! I had these with some dairy free ranch, let me know if you want the recipe!

In the afternoon, I got a slight headache and lots of brain fog. It was to be expected. I made sure to drink tons of water all day and a second cup of coffee seemed to help with the headache.


Almond Flour Pancakes

I’ve always loved pancakes and low carb pancakes are just not as good as “real” pancakes.  I have a coconut flour version that I make and they are pretty good and just recently made an almond flour version. It was soooo good! The outsides got nice and crispy which reminded me of how my Grammy used to make them. I followed Low Carb Yum’s recipe and left out the stevia and halved everything. They came out delicious!

Almond Pancakes


Go to her site and try these! So yummy!

Low Carb Chicken Enchilada Casserole

I was craving chicken enchiladas the other day and threw together this low carb chicken enchilada casserole. It was SO good and definitely hit the spot!


Here’s how I made it:

2 very large chicken breasts (about 1-1.5 lbs)

1 10oz can green enchilada sauce

1 small can diced green chilies

1/4 cup sour cream

1/2 cup shredded cheese (I used colby jack)

1/2 onion, chopped

2 garlic cloves, minced

1/4 cup cilantro, chopped – reserve some for a garnish

1/2 cup shredded cheese for the topping

S&P to taste

I began by poaching the chicken breasts and once they were done I shredded them and added them to a sauce pan.

Add the rest of ingredients (except cilantro garnish and cheese for topping) to the chicken and stir to combine.

I let mine simmer for about 30-45 mins for the flavors to combine but it’s not necessary.

Add everything to a baking dish and top with remaining cheese, bake at 350 until bubbling and cheese is melted. Sprinkle with cilantro garnish and serve! We had ours with roasted broccoli. It was so yummy!



Mississippi Pot Roast

This is such a good recipe and so easy! It’s a crock pot recipe which I love. I use my crock pot at least twice a week, sometimes 3 or 4 times! I don’t have a lot of time for cooking super involved meals these days, so anything I can do to lessen my dinner prep/cook time is a life saver and ensures my family eats good.

Mississippi Pot Roast

This is a pretty popular world in the low carb/keto world and there are different variations out there. Here is the way I do it!

You will need:

3 lb Beef Roast

1 Stick of Butter (cut into slices)

1 Package of Au Jus Seasoning Mix

5-6 Pepperoncini Peppers plus the juice

Add the roast to the crock pot, place butter on top, sprinkle on the au jus seasoning, place the peppers around the roast and pour in some juice – about 1/8th of a cup. It won’t make the roast spicy so add more if you like! You can always add more at the end if it needs it.

Cook on low for 8 hrs, I shred it at the end and mix into the juices and then serve over mashed cauliflower. For that, I steamed a whole head of cauliflower and added it to my blender with cream cheese, half and half, sour cream, butter and salt and blended it up!

So yummy!

Italian Style Beef Meatballs

I am due with baby #2 any day now and I wanted to make a big batch of meatballs for the freezer and for dinner. I can tell you that none of these made it to the freezer, they were just too good! This was really my first time making meatballs and I just winged it and actually measured the ingredients this time and they came out perfect!

Italian Style Meatballs

1.5 lbs 80/20 Ground Beef

1/2 Cup Italian Style Breadcrumbs (use coconut flour for even more low carb)

1/4 Cup Milk

1/4 Cup Shredded Mozzarella or Parmesan Cheese

1 egg

1 tsp salt

1 tsp garlic salt

Preheat oven to 400 degrees

Add all ingredients to a bowl and mix with hands until well combined. I measured out about 2 T of the mixture and rolled into a ball and placed on a foil lined baking sheet.

Bake until the bottoms are turning a golden brown and then turn them over. I can’t remember the total cooking time but I think it was around 20-25 mins!

Optional: When the meatballs are fully cooked, add a teaspoon of marinara sauce and a sprinkle of cheese to the tops and broil until cheese is melted. So yummy!


Low Carb Buffalo Chicken Dip – Only 4 Ingredients

This is probably my most favorite low carb thing to eat. PERIOD. It’s SO good and super addicting and so easy to make!


Mine is served with crackers here, substitute with low carb crackers, pork rinds or celery. Or just eat it with a fork! 

My recipe makes 2 servings. Here’s what you need:

Preheat oven to 350 degrees F.

6 chicken tenderloins, cooked and shredded

3oz cream cheese, softened

1/4 cup buffalo/wing sauce ( I use Frank’s) – adjust to your liking, depending on how spicy or not spicy you like it. You can start with less, then just taste and add more if necessary.

1/2 cup shredded sharp cheddar cheese

Salt and  Pepper to taste, sometimes I use garlic salt

Combine all ingredients except the cheddar cheese and put into an oven safe dish, top with the shredded cheddar and cook in the oven until bubbly and cheese is melted. This doesn’t usually take long for me, maybe 5-10 mins because I use the chicken while it’s still hot. If your chicken has cooled or is cold, this will take longer and you may need to cover with foil so the cheese doesn’t burn.

So creamy and just a little spicy, definitely counts as low carb comfort food! Yum!