Kale & Pesto Pizza | Low Carb | Keto

Switch things up on pizza night, and try this Kale & Pesto Pizza. A combination of pesto, ricotta, mozzarella, and kale makes this a healthy pizza that is packed with flavor. Make on Fathead pizza dough (a popular almond flour and mozzarella cheese crust that is absolutely delicious and easy to make makes) to keep this pizza low carb and keto friendly.

Kale & Pesto Pizza | Low Carb | Keto

Kale & Pesto Pizza | Low Carb | Keto

Ingredients:

1 batch Fathead Pizza Dough (recipe below)

2 cups (8 ounces) grated whole milk mozzarella cheese

1/2 cup ricotta cheese

1 cup lightly packed kale, chopped into small, bite-sized pieces

1 teaspoon olive oil

1/3 cup pesto sauce (I like this or this)

red pepper flakes (optional)

Directions:

1. Prepare Fathead pizza dough (see recipe below).

2. Roll out the dough into a rectangle, approximately 1/4 inch thickness. (Roll dough out on parchment paper for easier handling)

3. In a bowl, toss 1 cup of chopped kale with 1 teaspoon of olive oil, coating all the kale pieces. Set aside.

4. Top pizza with an even thin layer of pesto. Sprinkle mozzarella cheese on top. Distribute the kale evenly over the pizza. With a teaspoon add dollops of ricotta cheese on top of pizza.

5. Sprinkle with (optional) red pepper flakes.

6. Transfer pizza to a baking sheet. Place baking sheet in the oven. Bake until cheese melts and starts to slightly bubble (about 10-12 minutes). Slice with a pizza cutter and serve.

Slice and Serve!

Fathead Pizza Dough/Crust:

Ingredients:

1½ cups shredded mozzarella cheese

¾ cup almond flour

2 tablespoons cream cheese

1 teaspoon white wine vinegar (optional, I find the vinegar makes a flakier crust)

1 egg

½ teaspoon salt

Directions:

1. Preheat the oven to 400°F.

2. Heat mozzarella and cream cheese in a small, non-stick pan on medium heat or in a bowl in the microwave oven.

3. Stir until they melt together. Add the other ingredients and mix well.

4. Moisten your hands with olive oil and flatten the dough on parchment paper, shaping into a rectangle. I prefer to roll between two sheets of parchment paper with a rolling pin.

5. Remove top parchment sheet (if used). Prick the crust with a fork (all over) and bake in the oven for 8–12 minutes until golden brown. Remove from the oven.

Enjoy!

Guacamole with Low Carb Tortilla Chips

Guacamole is a staple of any good party. This guacamole recipe turns out perfectly every time, and it's so easy to make. Guacamole is a Mexican dip that made with fresh avocados. Avocados are an amazing food. They are full of potassium, vitamin K, vitamin E and B vitamins, have a very high amount of fiber. They are a great food that should be a part of your diet.

I made and served this guacamole with homemade low carb tortilla chips for a St. Patrick's Day party. It was a big hit! The chips are made from Mission™ Carb Balance Tortillas. These do contain grains, the high fiber makes these a lower carb option than regular tortilla chips. You can bake or fry the chips ahead of time.

Guacamole with Low Carb Tortilla Chips

Low Carb Tortilla Chips

Guacamole with Low Carb Tortilla Chips

Ingredients:

3 avocados - peeled, pitted, and mashed

1 lime, juiced

1 teaspoon salt

1/4 cup diced onion (optional)

1 to 3 tablespoons chopped fresh cilantro

2 roma (plum) tomatoes, diced

1 teaspoon minced garlic

1 pinch ground cayenne pepper (optional)

Directions:

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Cover and refrigerate 1 hour for best flavor, or serve immediately.

Baked or Fried Tortilla Chips

Ingredients:

1 package of Mission™ Carb Balance Tortillas

Avocado oil or vegetable oil

Salt to taste

Directions:

1. Preheat oven to 400 degrees.

2. Brush one side of each of the tortillas with a light layer of avocado oil or vegetable oil

3. Cut the tortillas into 8 wedges or shapes as desired, using a pizza cutter or sharp knife.

4. Place tortilla wedges on a single layer on a baking sheet.

5. Sprinkle with salt.

6. Bake 10 to 12 minutes or until lightly browned. Check after 8 minutes, as they can overcook easily.

Fried Method: Cut the tortillas into wedges and deep fry, drain on paper towels, sprinkle with salt. (as pictured above), . Delish!!!!

Enjoy!

Thai Chicken Salad with Spicy Peanut Dressing | Low Carb | Keto

This Thai Chicken Salad with Spicy Peanut Dressing is made with fresh crisp vegetables and marinated grilled chicken, topped with a sweet spicy peanut dressing. It's a hearty salad full of bold flavors and has the right combination of spicy and sweet that goes great with the marinated grilled chicken and crispy vegetables.

The creamy peanut dressing is the perfect mate for this salad. The dressing is quite versatile, it can be made for a spinach salad, kale salad, bok choy salad, or chopped salad. It is also great drizzled over steamed broccoli. The dressing can easily be made low carb or keto friendly by using natural peanut butter, and a low carb/ sugar- free sweetener.

Thai Chicken Salad with Spicy Peanut Dressing | Low Carb | Keto

Thai Chicken Salad with Spicy Peanut Sauce | Low Carb |Keto

Chicken:

1/2 cup unsweetened coconut milk

1 tablespoon fish sauce

2 teaspoons curry powder

1 teaspoon sweetener, such as Swerve (or you can omit)

1 tablespoon chopped fresh cilantro

1/4 teaspoon salt

1/4 teaspoon pepper

2 pounds boneless, skinless chicken breast, cut into 16 thin strips

Salad:

2 hearts of romaine, chopped

1/2 bag shredded cabbage

1 cucumber, peeled, seeded and chopped

1/2 cup snap peas (optional)

1 red bell pepper, chopped

3 green onions, chopped

3 stalks celery, chopped

1 C salted peanuts

For the Spicy Peanut Dressing

3 tablespoons smooth natural peanut butter

2 tablespoons red wine vinegar

1 teaspoon fresh ginger, finely grated

1 clove garlic, finely-minced

½ teaspoon Sriracha sauce

juice of 1 lemon

2 tablespoons soy sauce

2 tablespoons honey or artificial sweetener, such as Sukrin Fiber Syrup Gold

1 tablespoon sesame oil

3 tablespoons canola oil

1. Marinate Chicken: Whisk coconut milk, fish sauce, curry, swerve, cilantro, salt and pepper. Put chicken in a large ziplock bag; pour in marinade. Seal bag; rub marinade into chicken. Chill for 3 hours, turning bag occasionally.

2. Make Sauce: In a bowl, combine peanut butter, vinegar, garlic, Sriracha sauce, ginger juice, lemon juice, soy sauce, honey (or swerve), sesame oil and canola oil. Whisk together until well-blended and smooth.

3. Grill Chicken: Preheat grill to medium. Remove chicken from marinade; discard marinade. Thread each piece of chicken onto a metal or bamboo skewer. Grill for 5 to 7 minutes, turning once, until chicken is cooked through and no longer pink.4.

4.Make Salad: Combine all the salad ingredients in a large bowl, except for the peanuts, then add the chicken. Combine all the dressing ingredients then pour over the salad. Toss until the salad is evenly coated with the dressing. Dish out the individual servings of the salad.

Enjoy!