Hot Melt (keto-approved) Spaghetti

Hot Melt (keto-approved) Spaghetti

What is the Hot Melt Sprint?

The Hot Melt Sprint is a 7 day anti-inflammatory, keto plan with specific goals in mind–

1. Help you start your weight loss journey with a success right out of the gate

2. Help you bust out of your weight loss plateau by shaking things up

3.Introduce you to the Hot Melt style–anti-inflammatory, keto friendly and fun!

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Hot Melt (keto-approved) Spaghetti
We're gunna let you in a little secret: you can still enjoy spaghetti WITHOUT the gluten heavy noodles! I know, I know. You're shaking your head in disbelief, you're assuming I've lost my mind, you think "surely, THAT is impossible!" Ohhhhh it's possible. And guess what - we use ZUCCHINI for the noodles!! ZUCCHINI!!! Before you go and turn your nose up at what sounds like the most preposterous thing to ever cross your eyes, you've gotta try it. See how absolutely delicious spaghetti can still be without the soul-sucking noodles that are your thighs arch nemesis! The recipe is crazy simple, ridiculously yummy, and it's a comfort food that is actually GOOD for you!!
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. First up, in a large skillet, heat the ghee and add the onion.
  2. When the onion becomes translucent, now add the tomatoes, spices and simmer a couple of minutes.
  3. Use a potato masher to smush up the tomatoes.
  4. Add the garlic now and red wine and simmer another few minutes.
  5. Add the zucchini to the pan and cover.
  6. Allow to simmer for a few minutes until cooked through, about 2 to 3 minutes.
  7. Now add the cooked sausage and mix altogether.
  8. Serve in a bowl, top with parmesan if you like!
Jamaican Jerked Rib Eyes

Jamaican Jerked Rib Eyes

Print Recipe
Jamaican Jerked Rib Eyes
Servings
Servings
Ingredients
DRY RUB
MEAT
Servings
Servings
Ingredients
DRY RUB
MEAT
Instructions
  1. Preheat barbecue grill. If you don’t have a grill, plug in your George Foreman, pull out a stovetop grill pan or turn on your oven broiler.
  2. In a bowl, mix all the spices and combine well.
  3. Sprinkle dry rub on one side of each steak, covering evenly.
  4. Now comes the rub part. Rub the dry spice mixture into the meat. Flip the steak over and repeat the process.
  5. Grill over medium heat until steak reaches your desired level of doneness.
  6. If broiling in the oven, place meat about 5 inches from broiler, and cook for about 8 minutes per side.
Recipe Notes

Per Serving: 281 Calories; 13g Fat; 30g Protein; 10g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 1006mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. Points: 7

SERVING SUGGESTIONS: Baked sweet potatoes and a big hearty salad.

Cooking without a Recipe

Cooking without a Recipe

I want to teach you how to cook without a recipe. Yes, without a recipe! You see food preparation and cooking have to do with ingredients being put together in such a way that a dish magically appears. You don’t have to follow a recipe to get these kinds of results. Recipes are very useful guides, don’t get me wrong—but even the Dinner Diva can’t make YOU Clean Out Your Crisper Soup and usually, if you’re doing this right, you can’t make the same soup time after time, either!

Soup is good food like the commercial says. The only problem with commercial soups is they aren’t as healthy as if you made them yourself. It doesn’t take much to make a great soup! But to do this, you need to know some soup basics:

1—Soup Requires Liquid. The best way to make a good soup is to make sure that liquid is flavorful. That requires broth, which is basically water cooked with meat or chicken bones or just vegetables. The water then takes on a flavor. You cannot make decent soup out of water (you start with water, but that water needs to take on some flavor from somewhere!).

2—Soup Needs Vegetables. Some good basics are onions, celery, carrots, and maybe a hint of garlic (or more if you house vampires or people with colds!). I like to start my soup with these basic veggies chopped up and sautéed in the bottom of my soup pot. From there I may add more veggies, depending on what’s lurking in my crisper and needs using up!

3—Soup Needs Flavoring. Add a pinch of herbs, a dash of spice, some leftover meat, chicken, a can of fire-roasted diced tomatoes (great stuff!), or whatever else sparks your fancy. You can completely change your soup by adding different things. Remember too, that sautéing your veggies before you add broth adds complexity and more flavor than if you just throw everything into the pot to cook.

4—Soup Needs Starch. (but not always). Add pasta, rice, potatoes, or beans. If you’re watching your carbs, you can still do this; just add the heated starch to the bowl and not the whole pot of soup so you can control the starch individually.

These are the components for making great homemade soup. Just remember this—soup is an incredibly forgiving substance—you almost can’t mess it up. With good broth, veggies, and whatever else you want to add, you can make divine homemade soups and get all your friends asking for your recipe—I promise!

Here is a soup that is similar to what my Mom used to make. Yes, it is a recipe, but look at the basics in the recipe—they’re all there, plus some nifty tricks to show you how to thicken up your soup! Easy to make gluten-free too, btw. Now go get out your soup pot and enjoy!

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Pasta Clam Vegetable Chowder
Course Soups & Stews
Servings
Servings
Ingredients
Course Soups & Stews
Servings
Servings
Ingredients
Instructions
  1. Prepare pasta according to package directions; drain.
  2. Rinse pasta under cold water until cool. Drain again.
  3. Combine 2 1/2 cups milk, chicken broth, vegetables, thyme, paprika, and pasta in a 2-quart saucepan.
  4. Cook over medium heat until simmering lightly but don't let it boil hard or the milk will separate.
  5. In a separate bowl, stir the remaining 1/2 cup milk and cornstarch together until cornstarch dissolves.
  6. Stir the cornstarch mixture into soup and heat to simmering.
  7. Add clams and simmer, stirring frequently, 3 minutes.
  8. Add salt and pepper to taste.
  9. Serve hot.
Recipe Notes

Per Serving: 270 Calories; 2g Fat; 21g Protein; 41g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 95mg Sodium. Exchanges: 2 Grain (Starch); 2 Lean Meat; 1 ½ Vegetable.

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