Shaved Fennel and Baby Spinach Salad

Shaved Fennel and Baby Spinach Salad

Shaved fennel and spinach salad with toasted pecans, mint leaves and parmesan, served with a simple vinaigrette. It’s an easy one! This salad is great accompaniment to anything you’re cooking on the grill and sure to impress your guests!

Shaved Fennel and Baby Spinach Salad

Keyword: Diabetic Friendly, Keto, Low Carb, vegetarian
Servings: 4


  • 8 cups of baby spinach washed and dried
  • 1 bulb of fennel with fronds sliced thinly
  • 1/2 cup pecan pieces lightly toasted
  • 1/2 cup mint leaves chopped
  • 2/3 cup shaved Parmesan
  • 4 tbsp olive oil
  • 1 1/2 tbsp red wine vinegar
  • 1 clove garlic crushed
  • 1/4 tsp crushed red pepper flakes
  • 2 tbsp lemon zest
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • In a medium salad bowl, add the spinach, sliced fennel and fronds, pecans, mint and parmesan. Set aside.
  • In a small bowl add, olive oil, vinegar, garlic, lemon zest, pepper flakes, salt and pepper and whisk together.
  • Pour dressing over salad, toss well and enjoy!
Low Carb Breakfast Bowl

Low Carb Breakfast Bowl

Start your day off right with a nutritious , low carb breakfast bowl. Skip the potatoes and sub in cauliflower rice! Sauteed with scrambled eggs and topped with crispy bacon, chopped spinach and 2 types of cheese, trust me you won’t miss the potatoes!


Here’s what you’ll need:

1 tbsp olive oil

1.5 cups cauliflower rice

2 eggs, whisked in a small bowl

3 pieces cooked bacon, crumbled

2 tbsp grated cheddar

1 tbsp grated parmesan

2/3 cup fresh baby spinach

salt and pepper to taste


Heat olive oil in a medium frying pan, add cauliflower rice and sauté until al dente, approximately 2-3 minutes. Pour eggs over rice and stir until eggs are cooked through, add spinach and cook for an additional minute. Add cauliflower mixture to a bowl, top with cheeses and bacon and season to taste with salt and pepper. Enjoy!


I always keep a few bags of cauliflower rice in my freezer so I can make this recipe whenever the mood strikes. Frozen cauli rice takes a lot less time to cook than the raw variety.

I like to reserve some of the chopped fresh spinach to add on top with the cheese and bacon.


Egg and Squash Breakfast Skillet

Egg and Squash Breakfast Skillet

Eggs and Squash? Trust me, it’s delicious. The spiraled butternut squash takes the place of potatoes here and makes this vegetarian breakfast skillet clean and lower carb. If you don’t have a spiralizer, you can usually find spiraled squash in the freezer or produce section. This breakfast for two is filling and satisfying without weighing you down.

Egg and Squash Breakfast Hash

My low carb take on the classic breakfast skillet. Healthy and delicious!
Course: Breakfast
Keyword: Diabetic Friendly, Low Carb, vegetarian
Servings: 2


  • 4 cups butternut squash spiraled
  • 2/3 cup mushrooms sliced
  • 1/3 cup scallions sliced
  • 1/2 cup cherry tomatoes sliced
  • 1/3 cup feta crumbled
  • 4 eggs cracked into bowl
  • 3 tbsp fresh parsley chopped
  • 2 tbsp olive oil
  • salt and pepper to taste


  • In a cast large skillet add olive oil, squash and mushrooms and sauté until mushrooms are browned and squash is almost cooked through, approx 5 minutes.

  • Make a well in the centre of the squash and pour in the eggs.
  • Put lid on skillet and cook until eggs are cooked through but yolks are soft.
  • Top with tomatoes, parsley and feta. Divide between 2 plates and serve.
Not Your Average Avocado Toast

Not Your Average Avocado Toast

We love avocado toast over here. Sometimes though, I like to make a low carb version by ditching the bread and using parmesan as a stand in. It takes just minutes to make and is so yummy – I mean who doesn’t love cheese? All you need is a baking sheet lined with parchment paper and some grated parmesan. Spread the parmesan in a thin layer on the baking sheet in whatever size you fancy and bake in a 400 degree oven until the edges are crisp and golden (approximately 5-8 minutes).  Top with avocado and seasoning and whatever else you have a hankering for. Here’s some ideas:

Hard boiled egg slices and pickled onions

Smoked salmon and capers

Roasted butternut squash and ricotta

Satisfying and filling without weighing you down!

Almond Chocolate Protein Bites

Almond Chocolate Protein Bites

Quick and easy to make, these protein bites are filled with nutrient-rich ingredients and satisfy that sweet tooth! I like using stevia sweetened chocolate chips but you can always use your regular baking chips. My kids love these – they make a great afternoon snack or an after dinner treat.

Almond Chocolate Protein Bites

Easy to make, delicious and good for you!


  • 1 cup almond butter smooth
  • 3 tbsp raw honey
  • 2 tsp vanilla
  • 1 1/2 cups rolled or large flake oats
  • 1/4 cup hemp hearts
  • 1/3 cup unsweetened coconut
  • 1/3 cup Lily’s stevia dark chocolate chips


  • Add all ingredients to a medium sized bowl. Mix together and roll out into 2 inch balls. Store in the fridge.