Shirataki is a low-carbohydrate noodle made from konjac root. If you can’t find shirataki, try kelp noodles or add an organic medium-firm tofu, crumbled or diced, to the stir-fry instead.
No need for an English muffin here – our poached eggs are served over roasted tomatoes with a creamy, yogurt-based hollandaise-style sauce smothered over top.
This rich, coconut-scented red curry is infused with fresh ginger and packed with good-for-you vegetables.
Missing your favorite chicken Parm with spaghetti? We’ve created the ultimate lower-carb version of the classic dish, using almond flour, chia seeds and Parmesan to coat the chicken and spaghetti squash instead of regular wheat spaghetti noodles. The satisfying flavor is still there, minus the carbs!
A homemade, chile-spiked roasted red bell pepper sauce dresses up these vegetable enchiladas stuffed with purple potatoes and tomatillos.
This carrot and ginger soup is packed with fiber and requires only 20 minutes of prep.
This recipe for easy roast chicken our January/February 2015 meal plan leaves you with plenty of leftovers for the rest of week.
We lighten up this sports bar classic just in time for the big game!
Forget about buying pre made pizza pockets – you can actually make your own and keep them on hand in the freezer to pull out for a meal or even a satisfying snack. If you’re more of a pizza aficionado, you can use this same dough to make two thin-crust pizzas. Add your toppings and bake at 550°F for 9 to 11 minutes on a pizza stone.
This velvety pasta is tossed with chicken and colorful veggies, then topped with a crunchy, cheesy panko topping – your family will never believe this delectable meal came out of your freezer!