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.


Balsamic Chicken with Olives and Capers

Balsamic Chicken with Olives and Capers

My take on this popular recipe using ingredients you probably already have one hand. I use boneless skinless chicken thighs but you could certainly sub in chicken breasts or bone-in chicken pieces.

Balsamic Chicken with Olive and Capers

This vibrant dish is so easy to prepare and is a crowd pleaser. Hope you love it!


  • 8-10 chicken thighs
  • cooking spray
  • 4 tbsp olive oil
  • 1 tsp turmeric
  • salt and pepper to taste
  • 1/3 cup balsamic vinegar
  • 2/3 cup green olives pitted
  • 2 tbsp capers
  • 2 cloves garlic crushed
  • 1/2 cup parsley chopped
  • salt and pepper to taste


  • Preheat oven to 350 degrees. Place chicken thighs in a bowl, top with 2 tbsp olive oil, turmeric, salt and pepper.
  • Spray frying pan with cooking spray and place over high heat. Working in batches, sear chicken, top side down until browned. Add chicken to large baking dish.
  • Crush olives on a cutting board with a mallet. In a medium sized bowl add crushed olives, garlic, capers, parsley, remaining olive oil, salt and pepper and stir. Spoon olive mixture over chicken, pour balsamic vinegar over the top and place in oven. Cook for 30-40 minutes or until internal temperature of chicken is 165 degrees. Top with additional parsley if desired and serve.
Prawn and Veggie Sheet Pan with Chermoula

Prawn and Veggie Sheet Pan with Chermoula

We’ve been away on vacation and came home yesterday to my herb garden growing out of control! My mint and parsley has completely taken over the garden and is edging out all the other herbs. So rude! Anyway, I’ve been wanting to try some new recipes using mint because (is it just me?) I always have too much. Tonight I made this sheet pan dinner with prawns, rainbow hued veggies (including local patty pan squash – yum!) and served it with a big bowl of chermoula – a Moroccan sauce made with fresh mint, cilantro, parsley, garlic and warm spices. This is a simple and delicious meal that is big on flavour and very healthy. Hope you like it!

Prawn and Veggie Sheet Pan with Chermoula Sauce

Sheet pan dinners are so easy to prepare and very healthy. 
Course: Main Course
Servings: 4


  • 1-2 sheet pans lined with foil


Chermoula Sauce

  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 3 garlic cloves, crushed
  • 3/4 cup olive oil extra virgin
  • 1 tsp lemon zest
  • 1/4 cup lemon juice
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 2 cups fresh cilantro, leaves and some stems
  • 1 cup fresh parsley, leaves and some stems
  • 1/2 cup fresh mint leaves
  • 1/4 tsp crushed red chilies

Sheet Pan

  • 4 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 1/2 pounds peeled and deveined large shrimp 16-20 count
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 large red onion, chopped
  • 3 cups yellow zucchini or patty pan squash, chopped
  • 1 1/2 cup cherry tomatoes, halved
  • 3 cups rainbow chard, roughly chopped
  • 3 cups brussels sprouts, quartered


Chermoula Sauce

  • Place coriander and cumin seeds in a small pan over med-low heat, stirring occasionally, until slightly toasted and fragrant. Let cool, then crush slightly with the back of a spoon. 
  • In a blender or food processor, add the crushed toasted seeds, garlic, olive oil, lemon zest, lemon juice, paprika, salt, cilantro, parsley and mint. Pulse until well blended but slightly chunky. Stir in crushed chilies. 

Sheet Pan

  • Preheat oven to 350 degrees
  • Add smoked paprika, onion powder, garlic powder, salt and pepper to a small bowl and stir to combine. In a large bowl add 2 tbsp olive oil and 1/2 the seasoning and mix. Arrange prawns evenly to baking sheet. Next arrange vegetables on cookie sheet. Drizzle remaining olive oil and seasoning on top of veggies.
  • Bake for 30 minutes. Serve with chermoula on the side.


  1. This recipe makes about 1 cup of chermoula. Enough for left overs and it tastes even better the next day! Delicious with all seafood as well as chicken. 
  2. Cut the veggies in pieces similar to the size of your shrimp. This encourages even cooking.