Saturday, November 01, 2014

25 Deliciously Healthy Low-Carb Recipes from October 2014 (Gluten-Free, SBD, Paleo, Whole 30)

25 Deliciously Healthy Low-Carb Recipes from October 2014 (Gluten-Free, SBD, Paleo, Whole 30) found on
It's time for another round-up of Deliciously Healthy Low-Carb Recipes I spotted in the past month!

I don't know about you, but I'm more than a little bit excited that the calendar has flipped over to November.  It's mostly because I love, love, love Thanksgiving, and for the second year in a row I'm hosting Thanksgiving dinner at my new house.  Nothing makes me happier than to be able to have my family come to my house for my favorite holiday of the year.

On the blog I've already started sharing a few Carb-Conscious Thanksgiving Recipes and there'll be plenty more to come during November.  But if you're anything like me, you're eating carefully for the first few weeks of November so you can indulge a little more when Thanksgiving Day gets here, right?  I hope this round-up of 25 Deliciously Healthy Low-Carb Recipes that I spotted during October can help with that.  And this is the fifth round-up now with the new expanded format, and I'm loving the way that switching it up a bit has helped me find quite a few new-to-me blogs.  Hope you enjoy, and happy November everyone!

Friday, October 31, 2014

Roasted Brussels Sprouts with Pecans Recipe, with or without Gorgonzola Cheese (Low-Carb, Gluten-Free)

Recipe for Roasted Brussels Sprouts with Pecans (with or without Gorgonzola Cheese) found on
Roasted Brussels Sprouts with Pecans and Gorgonzola, wow!  Or make them without the Gorgonzola if you prefer!

(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites. Phase One Recipes are also Low-Carb and Gluten-Free.   This recipe was first posted a few years back with my collection of Carb-Conscious Thanksgiving Recipes, and I think this would make a great side dish for the big Thanksgiving celebration.)

The very best recipes of all are probably ones that people excitedly describe and urge their friends to try, and if that's true, then this recipe must be doubly good. First my friend Trudy told me about the roasted brussels sprouts with pecans that were such a hit when she made them. Pecan Brussels Sprouts from The Blackberry Farm Cookbook were the ones Trudy made, and I found that recipe online and adapted it a little for the Roasted Brussels Sprouts with Pecans pictured above.

Then, when I mentioned on Twitter that I was making them, Sean from Hedonia shared that he makes roasted brussels sprouts with hazelnuts, and always tosses the hot sprouts with a little bit of crumbled blue cheese, like the photo above. I loved the idea, so I tossed half the batch with some Gorgonzola cheese as Sean had suggested. Whether or not you're opting for the addition of blue cheese or Gorgonzola, this recipe is a keeper!

Tuesday, October 28, 2014

Delicata Squash and Sausage Gratin (Gluten-Free)

Delicata Squash and Sausage Gratin (Gluten-Free) found on
Delicata Squash and Sausage Gratin also has green bell pepper and cheese, and it's delicious.

I'm developing an obsession with Delicata Squash, so forgive me for a minute while I rave on about this delicious user-friendly variety of squash.  And if you're wondering how a squash can be user-friendly, it's because you can eat the skin of Delicata squash, unlike other winter squash varieties!  How cool is that?  I got so excited I almost typed it in all caps, which is a blogging no-no. Delicata Squash is also lower in carbs and higher in fiber than many types of winter squash.  Best of all, it's absolutely delicious, and I love using it for an easier option when I'm too rushed to peel and cut up a butternut squash.

I came up with this Delicata Squash and Sausage Gratin by default when my nephew Jake and I were trying a recipe idea with a sausage and green pepper mixture stuffed inside Delicata squash, and we ended up with far too much stuffing for the amount of squash we had.  So we went to Plan B and made a casserole with the roasted squash, sausage-pepper mixture, and cheese.  Jake isn't the biggest fan of winter squash but he agreed it was really, really good, and when my first photos weren't that great I made this again with my niece Kara who also loved it.  If you like winter squash in general, I bet you'll love this recipe as much as we did!

Sunday, October 26, 2014

Mushroom, Green Pepper, and Feta Breakfast Casserole (Low-Carb, Gluten-Free, Meatless)

Low-Carb Mushroom, Green Pepper, and Feta Breakfast Casserole (Gluten-Free) found on

(Updated with better photos and step-by-step photo collages, October 2014. Before you make this you may want to read Basic Instructions for Low-Carb Breakfast Casseroles which has instructions for different sizes of pans and ingredient options for this type of breakfast casserole, as well as 15+ of my favorite low-carb breakfast casserole recipes.)

It's been more than ten years now since I started on my personal journey of carb-conscious eating, and if I had to pick one thing that's helped me to stick with lower-carb eating, it would be  low-carb recipes that can be made on the weekend and then reheated during the week.  And there's no doubt that topping that some type of Low-Carb Breakfast Casserole would top my list of things to make every weekend.  Just taking a few minutes to get a breakfast casserole like this into the oven gives me an easy breakfast that just takes a few minutes to reheat, and gets my week off to a good start. This Low-Carb Mushroom, Green Pepper, and Feta Breakfast Casserole is something I first made back in 2007, and this combination for a meatless breakfast casserole is still one of my favorites. 

When I first made this recipe I liked using 18 eggs to a breakfast casserole like this, but now I prefer more veggies and cheese and a little less egg.  Breakfast casseroles are a great way to use leftover vegetables, so if you have anything in the fridge that might go well with mushrooms, bell peppers and feta, go ahead and throw it in! And if you're a fan of eggs for breakfast, don't miss Ten More Delicious Meatless Recipes with Eggs after the recipe. 

Friday, October 24, 2014

Roasted Brussels Sprouts with Avocados and Pecans (Low-Carb, Gluten-Free, Paleo)

Roasted Brussels sprouts with avocado and pecans
Roasted Brussels sprouts are already amazing, and they get kicked up a notch with avocado and pecans!

(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites. Phase One Recipes are also Low-Carb and Gluten-Free.  This would be a great option if you're looking for Thanksgiving ideas, or just serve as a nice side dish for dinner.)

For years I wasn't much of a brussels sprouts fan, and then I tried roasted brussels sprouts.   Roasting them gave the brussels sprouts an amazing nutty flavor (and the fact that the recipe had balsamic vinegar, Parmesan, and pine nuts didn't hurt a bit.)  Since then I've made two more variations of roasted brussels sprouts, both equally delicious, so I probably didn't really need this recipe on the blog.  But when I spotted a recipe in Food and Wine for Roasted Brussels Sprouts with Avocados and Pecans, I couldn't get that flavor combination out of my mind.  

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