Low-Carb Briam (Tourlou Tourlou)

Loving all things Greek after our trip to Greece last year. This is my low-carb variation of Briam or Tourlou Tourlou, which is the greek version of ratatouille.
2 medium turnips, peeled, halved and sliced
4 tomatoes, peeled and sliced
2 zucchini, sliced
1 large eggplant, sliced
1 red onion, halved and sliced
1 green pepper, halved and sliced
2 tsp minced garlic (or more depending on your taste)
A handful of chopped fresh dill
A handful of chopped fresh parsley
Salt and freshly ground pepper to taste
Extra virgin olive oil
Feta cheese

Layer the veggies starting and finishing with the tomato slices, adding fresh herbs, salt and pepper, garlic, between the layers. (I don’t add tomato between the layers). Drizzle generously with extra virgin olive oil and bake for about 1.5 to 2 hours at 375F until veggies are tender. About 10 minutes before ready, top with chopped feta cheese, mix together and continue baking till done. Truly simple but delicious!
You don’t have to layer this dish, you can mix it all together before baking if you prefer. I add the turnips right after the layer of tomato as the turnips take a bit longer to cook.

Cauliflower “Tater-Tots”

I saw this recipe a while ago on Kalyn’s Kitchen and have been wanting to try it since then. Eventually got around to it today, but only after dashing out to Wal-Mart to buy a mini muffin pan! These cauli-tots are really tasty and perfect to pack for work lunches or as a side to any meal. I ate them hot out the oven and again later after they had cooled down. Either way, just as good! I got 20 tots out of this batch.

3 cups riced cauliflower
1/3 cup grated cheddar cheese
1/4 cup grated parmesan cheese
2 Tbs almond flour
1 egg
1 tsp veggie or any other seasoning (I used Organix vegetable stock that my sister Bev bought for me when I visited last year)
Freshly ground black pepper

Preheat oven to 400F/200C
Lightly grease the mini muffin pan
Microwave Cauliflower rice for 2 minutes on high
Add cheddar, parmesan, almond flour and seasoning and mix together well. Add egg and stir together.
Scoop out a 1 tablespoon measure of mixture and place in the mini muffin pan.
Bake for 15 minutes on one side then turn over tots and bake for a further 15 minutes till nicely browned.

Delicious with some home-made tzaziki and a salad!

Here is a link to Kalyn’s recipe:


Low-Carb Mexican/Ukrainian Cabbage Rolls

I love cabbage! It’s one of my all time favourite vegetables! These cabbage rolls using cauliflower for the filling are delicious and well worth the effort that goes into making them! I make them often. My latest trick is to rice a couple cauliflowers at a time and store in the fridge so it’s ready for me when I need it.  It doesn’t last long as I use a lot of cauliflower since eating low-carb.

For the filling I used:

1 onion chopped

Handful of cilantro

1 or 2 chipotle peppers in Adobo sauce

1 garlic clove

Blitz in food processor till finely chopped

Add 2 cups cauliflower rice and 1/2 packed cup cheese (I used cheddar)

Microwave mixture for 5 mins

Boil or steam cabbage till tender and remove 12 leaves (I used Savoy cabbage tonight)

Meanwhile slice 2 onions and fry in a bit of butter till glassy and tender. Add 500ml sour cream and 1 cup of water and simmer for about 5 minutes.

Add about a heaped Tbs or 2 of filling to each cabbage leaf and roll up. (Depends on the size of the cabbage leaf) Place into casserole dish and top with sour cream sauce and a cup of grated cheese.

Bake at 350 for 30 to 40 mins, till cooked through and cheese is nicely browned.


Low carb cauliflower “hummus”

I’ve been craving hummus lately and did some research online for a recipe that is low carb. Found several recipes using cauliflower instead of chickpeas and tweaked them to suit my taste. This is pretty delicious, give it a try!

2 Tbs olive oil
1/2 tsp salt
3 cloves garlic (or more depending on how garlicky you like it, peeled and sliced)
1 head cauliflower, roughly chopped
2 Tbs tahini paste
3 Tbs lemon juice (I used freshly squeezed)
1/2 tsp cumin powder
2 Tbs olive oil
1/4 tsp smoked paprika
4 Tbs water (more or less depending on desired consistency)

Combine chopped cauliflower with 2 Tbs olive oil
Add salt and garlic
Mix together till cauliflower is coated with olive oil
Place in baking tray and bake at 425C for about 15 – 20 mins or till cauliflower is cooked through and nicely caramelized

You should end up with about 3 cups of cauliflower after roasting

Put cauliflower mixture into blender and add the rest of the ingredients. Blend till a smooth consistency

Place hummus into a bowl and top with some paprika and olive oil. Enjoy! I like this with low carb crackers and also as a base on sandwiches instead of mayo.


The best wheat free, paleo, banting, bread ever!

Today, one of my co-workers, Ana, brought me a piece of bread that she had baked, to try. It was delicious! I ate it without any embellishments, just the bread, and loved it! I immediately asked for the recipe and Ana told me she had found it on this website called GuiltyKitchen.com

Of course I went there right away to check it out and found that the author was Elizabeth Nyland. Bells and whistles went off in my head and I realised that I owned one of Elizabeth’s cookbooks called ‘Cooking with Coconut Oil’. Elizabeth also happens to live right here on Vancouver Island, as do I!

After work tonight, I grabbed her cookbook and the recipe for this wonderful bread was right there…I couldn’t believe that I hadn’t tried it yet! Baked it tonight and was as good as the one Ana had made….I’m in love with bread again! The real testament though was my son! He normally has not eaten any wheat free bread that I have made in the past……tells me it’s gross! I convinced him to try this one (no mean feat based on his past experience with my baking lol) and he really enjoyed it…… He said it was the best I had produced by far!

Get baking this bread people….you will love it! Here is the recipe:

Sandwich Bread

3/4 cup almond butter, smooth,
6 eggs
1 tbsp xylitol
1/4 cup coconut oil, melted
1/2 tsp apple cider vinegar
1/4 cup golden flaxseed, ground
3 tbsp coconut flour
1 tsp baking soda
1/2 tsp sea salt

Preheat oven to 350F. Grease a 4×8 inch loaf pan well with coconut oil.

In a large bowl, mix almond butter, eggs, coconut oil and apple cider vinegar. (I used a hand beater)

In a separate bow, combine flaxseed flour, xylitol, coconut flour, baking soda and salt. Mix dry with wet and pour into loaf pan. Bake for 35 to 40 minutes.


Low-carb cheese crackers

I found this awesome recipe for cheese crackers a while ago that has become a firm favourite of mine. These are super quick and easy to make but be warned….. after eating one you won’t be able to resist having a few more!

1 1/4 cup blanched almond flour ( I buy blanched almonds and make my own flour using a coffee grinder)
1/8 tsp salt
1/4 tsp baking soda
1/2 cup grated cheese (I used aged cheddar)
1 egg
1 1/2 tbs olive oil

Pre-heat oven to 350F
Mix together almond flour, salt, baking soda and freshly grated cheese.
In a separate bowl beat together egg and olive oil.
Add to flour mixture and mix together well.
Cut 2 pieces of parchment paper to size of baking tray.
Place dough between 2 pieces of parchment paper and roll out evenly (as best you can)
Using a pizza cutter or sharp knife, cut dough into squares the desired size of crackers ( I get 30-35 crackers from a batch)
Bake for 12-15 mins
Remove from oven and allow to cool before breaking apart
Store crackers in air tight container. Make sure they are thoroughly cooled before storing else they may lose their crispness.

Enjoy with whatever toppings you desire❤️

Here is a link to the original recipe on Kalyn’s Kitchen http://www.kalynskitchen.com/2009/09/recipe-for-cheese-crackers-with-almond.html


Seed Bread

My sister Bev gave me this recipe and I have made it several times now. I much prefer this bread over bread made with almond flour. I find the almond bread to be quite dry and sometimes sticks in my throat, although it does have a great flavour.


5 eggs

60g Psyllium Husk Powder

40g Flaxseed (Linseed) – whole

100g Mix Sunflower / Pumpkin Seeds – whole

45ml Olive Oil

5ml Baking Powder

5ml Salt

5ml Xylitol (sugar)

125ml Milk


Mix dry ingredients together except for the baking powder

Then add the wet ingredients.

Lastly add the baking powder

Bake at 160c/320f for approx. 55 minutes

I would test bread after about 40 mins or so to see if it is ready. Last night I made in a toaster oven as my old oven died and I haven’t picked up the new one yet. It was ready after baking for 45 mins. Hope you enjoy this as much as I do💕


Mexican Casserole

Hi everyone! Happy New Year…..may all your hopes and dreams be realized in 2015. Fifteen is my favourite number so I just feel in my bones that’s it’s going to be an awesome year!

After enjoying the lovely holiday season it’s all back to normal, with me racking my brains trying to come up with something quick and tasty for the carnivores in the family as well as myself.
I found this recipe for a Mexican casserole using cauliflower as the base that I cooked for supper tonight. I adapted the recipe to suit myself, mostly because I didn’t have all the ingredients, simple though they were, but also because I really enjoy spicy food. End result was divine! I will be making this dish regularly.

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Cheesy Cauliflower and Broccoli Fritters

I’ve been wanting to try out this recipe for some time now. Eventually got around to it tonight! End result was really tasty! I was planning to serve these with some steamed baby bok choy and a dipping sauce of some kind…..was leaning towards a tzatziki sauce, but didn’t get that far lol! Been battling a cold all week and energy levels are down right now!
The recipe I found on Pinterest used frozen broccoli. I don’t typically buy frozen veg so used fresh cauliflower I had on hand and a bit of broccoli (I only had a small piece).
These were really quick and easy to make as well!

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