Tag Archives: keto

Easy Grilled Beer Can Chicken

4 Jul

You sure have gotten a lot of postcards from me lately about grilling! Now that we have established that anyone can grill let’s keep the good times rolling!

We’ve done fish, vegetables, and salmon on the grill. You may need to take a peek at some past posts and my Youtube videos for a refresher. Find them here.

https://busymomswellness.com/2018/08/27/girls-can-grill/

https://busymomswellness.com/2018/10/29/girls-can-grill-part-ii/

Now it’s time to try our hand at chicken. We love simple and it doesn’t get any easier than Beer Can Chicken. The chicken can be seasoned ahead of time or on the spot. You decide. Pop it onto the grill for an hour and voila! You’ve got a whole chicken done to perfection! And the leftovers (if you have any!!)?  BLISS!

Here is how I made my beer can chicken recently. The chicken got seasoned in the morning and put into the fridge till evening. The morning prep made dinner quick to get ready after a busy day. To season this whole chicken, olive oil and some herbs is all this needed. Oh, a bit of salt and pepper is important as well.

*Do NOT wash chicken ahead of using. That actually increases the risk of food borne illness. Please refer to the food safety tip at the end of the blog.

Seasoning this chicken was a snap.

To add flavor to the chicken, I put season salt, pepper, and some salt free seasoning into a small bowl and mixed them together. The chicken got a drizzle of olive oil (inside and out) and rubbed with diced garlic. A simple sprinkle of the seasoning mixture and this chicken is grill ready. You can make your seasoning with anything you prefer, and slather the chicken with as much or as little as you like. Let your flavor personality shine!

This chicken is perfectly seasoned.

At this point, I wasn’t ready to grill the chicken, so I put it into a gallon size ziplock bag and into the fridge for a few hours.

Zip this chicken up and put it into the fridge for a few hours. 

As afternoon waned into evening, I cranked up the gas grill and put all burners on high. As always, when it was hot I cleaned it with a wire grill brush. When the grill was good and hot, the burners on one side were turned off, and the other side went to a medium heat setting.

Now the fun part. No expensive kitchen doodads needed here. Just get a can of beer and pour 1/2 of it out (you can put it into a cup to drink while grilling). Spray the can with non stick cooking spray. Get two little squares of foil ready. Grab everything and head out to the grill with your chicken.

Open the lid of the grill. Take the chicken out of the bag. Stand it up and slide the can of beer up into the bottom (my mom, always the lady, called that part of the chicken the “toot”) of the chicken. Crimp the foil square onto the bottom of each chicken leg. This will allow the chicken to stand up, tripod style, on the grill and the tip of the legs won’t burn.

Put the chicken on the side of the grill that is opposite the direct heat. Since the chicken is not on the direct heat it will cook slowly, assuring a juicy bird when it’s done. Close the lid for an hour.

When you open the grill, you will get the most lovely golden surprise. Just look at this chicken! The skin is crispy, the inside is moist (thanks to the beer) and the herbs are bright and vibrant.

After an hour you will be rewarded with this gorgeous chicken!

But wait!! There’s more!! Time for the side dish. Choose one that is as easy as this chicken. Let me help.

Take zucchini, cut in half, and put just a spritz of olive oil both the skin and the open fleshy side. Salt and pepper the halves. Since your chicken is on the other side of the grill, go ahead and put your zucchini on the direct heat, skin side up. After about 3 minutes, turn them over so the skin is on the grill. Put some decadent fresh parmesan cheese on the top of the zucchini halves, remove the chicken from the grill, and close the lid.

Easy peasy side dish.

Pull the can out of the chicken toot, loosely tent it in foil,  and let it rest. When the cheese is a little melty and the bottom of the zucchini is grilled (about 2 minutes) take them off the heat. Now ring the dinner bell. Now wasn’t that easy? Tell me what you used as seasoning and how your chicken turned out.

*Food safety tip. Do not wash the chicken after removing packaging. Contrary to belief, this actually INCREASES the risk of cross contamination. Washing the chicken can cause splatter of raw chicken around the sink and onto the counter tops. If this was to touch something ready to eat, such as a salad, the possibility of food poisoning becomes possible. For more information on food safety, go here. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/washing-food-does-it-promote-food-safety/washing-foo

Magnificent Marinade

31 May

You sure have gotten a lot of postcards about grilling from me lately. Let’s keep the good times rolling!

We’ve done fish, vegetables, and salmon on the grill. You may need to take a peek at some past posts and my Youtube videos for a refresher. Find them here.

https://busymomswellness.com/2018/08/27/girls-can-grill/

https://busymomswellness.com/2018/10/29/girls-can-grill-part-ii/

Time for a barbecue season favorite-pork tenderloin. Boosting flavors by marinading the tenderloin first will ensure savory goodness! Making a marinade is easily customizable for individual flavor preferences and simple to create. Just toss together a few  ingredients that are on hand. No need to worry about a special trip to the grocery store for your marinade.

Grab a gallon size ziplock bag and some kitchen basics. For this marinade, I used garlic, dijon mustard, lemon juice and olive oil. My rosemary is flourishing, so I nabbed some of that to add as well.

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Marinades are easy! Just use what you have on hand!

Put all of the ingredients into the ziplock bag. Mush it around so the flavors come together, and add the tenderloin. Zip the bag. Put the marinading meat into the fridge and go about your day. How easy is that?

A marinade can do it’s job in 20 minutes or all day. You decide. No matter what you do, this step will make sure that your pork is tender and delicious.

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Put your marinade ingredients into a ziplock bag, squish them all together, toss in your tenderloin and zip it up!

When dinner time rolls around, take your marinading tenderloin out of the fridge and prepare for greatness. Grab your cast iron skillet, take it out and place it on the grill. Turn on the gas and light to heat up. If you use charcoal on your grill, get your coals hot before placing the skillet on. Once on, close the lid, and let the skillet heat up.

Get the grill and cast iron skillet good and hot. Searing this tenderloin will be important  when it hits the heat. Take your tenderloin, marinade and all, out to the grill. Bring a little oil, salt, and pepper as well. Add just a thin glaze of oil into the pan and let it heat up for a minute.

The tenderloin will go right from the bag into the skillet. Zip open the bag, use tongs to get the  loin out. Let the extra marinade drip off, then add to your skillet. That sizzle is just what you want to hear!

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The tenderloin will have the flavorful marinade on it but needs to be properly dressed up. This is when salt and pepper comes into play. Sprinkle it on the top of the tenderloin while the bottom is searing. Close the grill and let it get to work!

Each side needs about 4 minutes for a good sear. Once that first side has a nice crust on it, give it a quarter turn to an uncooked side. Dust with salt and pepper with each turn.

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Okay so as you can see I tend to go heavy on the black pepper, but I just adore it. The grill is still at about 400 degrees-and just where you want it to be. After each turn, place the lid down, and let this continue to cook.

At this point, the scents wafting around the grill will be amazing. The lovely meaty aromas floating around while this cooks are mouth watering.

When it is good and seared on all sides pull it off the grill. Total cooking time is about 15 minutes for this 1 1/2 pound tenderloin. Once off the grill, remove it from the hot skillet and place it on a plate. Put a few pats of high quality butter on the hot tenderloin, and cover or “tent” with foil to rest. Please don’t skip this step-it is crucial to the tenderness of the meat.

It’s time to eat! Slice through that delicious seared crust into the juicy tenderloin. and wait for the compliments to roll in. Let me know how you make your marinade! I can’t wait to hear from you!

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This tenderloin was tender and flavorful! I served it with roasted veggies for the perfect keto meal!

 

 

Simple Smoothie

28 Mar

Staying active, particularly in stressful times, is important. Whether hopping on a bike for a ride, putting athletic shoes on to take a power walk, or picking up weights for a resistance workout, maintaining an active lifestyle is crucial to good health.

After a workout, there is nothing like muscle recovery in the form of a smoothie. It’s icy, refreshing, and packed with nutrition. I make mine from scratch, so I control the ingredients. There is no unwanted sugar, and I can customize the smoothie to my mood-or to what I have on hand. This is what my smoothie consisted of today.

Simple ingredients for a protein smoothie

I pulled out frozen raspberries, plain greek yogurt, chia seeds, cottage cheese, peanut butter powder and milk. The stick blender easily brings it all together. These ingredients are easily customizable for dietary preferences, food intolerances, and allergies. And if you think you can’t have fruit with a low carb lifestyle, keep reading my friend.

Some fruit is okay to include, in moderation, with a low carb lifestyle. And since variety is crucial to a healthy diet don’t ditch fruit entirely, even on a keto diet. Just make informed choices. Did you know that raspberries can be keto friendly? They are a low carb fruit-about 5 net carbs per 100 grams. Since these little berries are packed with vitamins and antioxidants, go ahead and inlcude them (in small amounts) in your meal/snack rotation.

So here is how I built my smoothie from the ground up. I put frozen raspberries into my mixing cup. The chia seeds and peanut butter powder went over the berries. The dry ingredients on the bottom with the fruit makes it easier to mix into the smoothie.

I put the dry ingredients over the berries so they would mix in easily.

Next I added a splash of milk, chia seeds, and peanut butter powder.

Just a splash of milk.

I kept layering the ingredients, so in went the keto friendly protein packed greek yogurt and cottage cheese. Oooh, this was shaping up to be yummy!

Protein packed keto friendly yogurt and cottage cheese went in next.

That’s it. No added sugar or sweetener needed here. The berries will hit that flavor point in this drink. To finish off this delectable treat, I simply put the stick blender in the cup and turned it on. The mixture became velvety. Since the berries were frozen, this frosty treat is already nice and cold! But still, you can add some ice to really chill it down.

Whip this with the stick blender till creamy.

Pour this cold refreshing treat into a glass, add an eco friendly straw, and enjoy your post workout protein recovery drink!

 

Enjoy a Keto friendly high protein treat any time of day!

 

Other add ins for my smoothies inlcude almond or soy milk, unsweetened cocoa (great antioxidants!), an egg white (pasteurized for safety), kale, mint, basil, and crushed ice. Take walks, ride a bike, and stay active. And afterwards, enjoy a delicious treat like a fresh protein and vitamin rich smoothie! What kind of smoothie are you making today? Drop me an email or comment and let me know!

By the way, I use my stick blender a lot. Yes I have a blender as well (hello…margaritas!!) but use my stick blender for homemade sauces, soups, and smoothies. If you can fit this kitchen gadget into your budget, I highly recommend adding it to your kitchen tools.

 

Foraging-Pantry Style

16 Feb

Holidays were so busy this year. I had house guests throughout the season. I dearly love a bustling holiday crowd, but let’s face it-it’s work. Now the holidays have passed with warm happy memories lingering, warming even the coldest of winter days. But I am tired. Which is why I foraged in the kitchen for dinner tonight. It was an epic win. Why? No trip to the store. Created from items on hand. It was easy. And delicious.

It began as a late afternoon (post catnap…isn’t that what weekends are for?) scattered thought-what sounds good for dinner tonight? So I meandered off of the couch and went to the freezer. Score! There was some ravioli that was fresh but had been tossed into the freezer. I pulled it out. It was the starting point. On to the pantry.

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It is a time saver to get fresh pasta. It cooks much more quickly than dried. Don’t have time to cook it? Toss it in the freezer for later!

After flipping the pantry light on and gazing somewhat absentmindedly (my brain may still have been in nap mode!) at the shelves, I silently willed inspiration to come. The ravioli was my center of the plate star, but it needed sauce. Something interesting, fun, different. And above all, quick and easy.

I found a can of artichoke hearts, diced tomatoes, olive oil, and a couple of garlic cloves. The fridge had some fresh celery, butter, half and half, and some leftover chicken stock. I could work with this. So (a lazy) dinner prep got underway.

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This is what I foraged from the pantry and fridge.

I took out a sauce pan, put it on a medium heat, and added about 1 tablespoon each of butter and olive oil. While the butter melted into the oil I roughly chopped some celery stalks and leaves. Listen y’all, there is no reason not to use the entire celery stalk for a sauce. I chopped the garlic as well.

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Start with extra virgin olive oil and good quality butter.

When the butter and oil were hot, the celery garlic mixture went into the pan to sizzle for a couple of minutes. I stirred and kept it on a medium low heat-garlic can burn quickly so it must be watched and stirred.

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The garlic and celery filled the kitchen with delicious aromas. Don’t forget to use the celery leaves!

In between stirs, I drained the artichoke hearts. They were packed in water so after they were drained I squeezed them upside-down over the sink to remove excess liquid between the leaves. After a rough chop I added them to the sizzling garlic and celery. Mmmmmm. The kitchen smelled wonderful.

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Drain your artichoke hearts to control the seasoning in the sauce.

Next in went a can of diced tomatoes, juice and all. Mindful to layer flavors, I added salt and pepper. I keep a salt cellar of a high quality salt and pepper mixture next to my stove. This makes it easy to layer in seasonings as I cook.

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Keeping a salt cellar on the counter is an easy way to layer flavor as you cook.

If adding salty ingredients such as capers to a sauce, I go directly for the pepper and leave the salt out until the last minute, adding if necessary. No capers here, so salt and pepper were a must.

The juice in the tomatoes needed a fresh minutes to reduce and thickness slightly. The heat was still on medium and it took about 8 minutes for this lovely sauce to thicken up. Time to layer some more flavor. A few splashes of chicken stock was sounded yummy.

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Any kind of broth will do for this easy recipe!

After adding the broth, I added a few red pepper flakes as well.  I just can’t stop myself from adding a heat layer. Since this was a recipe for two and Denis is not as fond of heat in a sauce as I am, I went light with just s few flakes. A good stir incorporated all of these lovely flavors.

The sauce was simmering beautifully. Time for the creamy. I added about 1/2 cup of half and half. If you are lactose intolerant you can leave this out. The sauce will still be thick and lovely.

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Oh the creaminess of half and half!

With a good stir and the heat lowered to medium low, this fragrant sauce needed only a few minutes to heat through. I had put a pot of water for the ravioli on, and it was boiling. Time to get the ravioli cooking. It had defrosted and was a fresh pasta. It cooked up in a snap.

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Add a heaping Tablespoon of salt to your pasta water. This not only helps add a bit of flavor to the pasta, the starchy water will thicken any pasta sauce.

Before draining the pasta, I gently removed about 1/2 cup of the cooking liquid and slowly stirred it into the pasta sauce. A little cooking hint for you-starchy pasta water helps sauce thicken and cling to the pasta. It is a step that is worthwhile to incorporate.

Time to plate this up.  I had opened a can of green beans to cook up quick as a side dish. I chopped up 2 small peppers I’d found in the fridge and added those to the green beans.  Goat cheese crumbles were on hand, so those were lightly sprinkled onto the green beans. Again, this was all foraged from the pantry and fridge. No trip to the grocery store tonight!

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I use my Christmas plates long past the holiday. They just make me happy, so it is usually mid January (okay truth be told maybe even a little later than that) by the time they get put up. Here is the finished super easy dinner. Look at how that sauce clings to the pasta perfectly.

There was just a few ravioli left, so into the fridge they went. My daughter nabbed them the following morning after a long run. Dare I say they were better the next day? Pasta always is! What can you make from your pantry? Send me a postcard and let me know. I love hearing from you!

Artichoke Tomato Sauce

  • 1 Tablespoon each olive oil and butter
  • small stalk celery, roughly chopped
  • 1-2 cloves garlic, chopped
  • 1 14 ounce can Artichoke hearts in water
  • 1 14 ounce can diced tomatoes
  • 4 ounces chicken stock (can substitute vegetable stock for vegetarian option)
  • 4 ounces half and half (may omit for vegetarian option
  • Cooked pasta of choice-enough for 2 people
  • 4 ounces pasta cooking water
  • Salt and Pepper to taste

Add butter and olive oil to pan and heat on medium. When sizzling add celery and garlic and turn heat to medium low.  Stir and let cook for about 2-3 minutes. Meanwhile, drain and roughly chop artichoke hearts. Add to the pan and stir. After 4 minutes, add tomatoes with the juice. Add salt and pepper. Stir and simmer for 8-10 minutes until slightly reduced and thickened. Gently stir in the stock. After well incorporated, add the half and half, if using.

Let the sauce simmer. Add to pasta and enjoy.

NOTE-If a keto or gluten free diet is your thing, this sauce is also wonderful spooned over a piece of chicken or fish instead of pasta. If this needs to be a vegetarian sauce, leave out the half and half and use vegetable broth. For the dairy intolerant, omit the butter and the half and half. How is that for a flexible sauce? Gotta love that!  Let your imagination run wild with this sauce and let me know what you create!

 

 

 

Pignolia. A Love Story.

29 Dec

Pignolia. Pine nuts. Whatever the name oh how I love ’em! This more than just a passing crush or a fanciful flirtation. J’adore! Flexibility with this seed means that they can go into so many dishes! Are you living a keto, vegan, paleo, or gluten free lifestyle? No problem. Bring on the pignolia. Not only that, with a busy lifestyle, the grab and go ease of pine nuts just add to their fabulousness!

Pine nuts often get overlooked. If you have eaten them in the past and gotten away from them, this is a little nudge to add them back into the mix. If you have never tried them, well, there is no time like the present.

These buttery textured delights can be a perfect addition to a granola snack mix, tossed on a salad, or blended into your favorite pesto and home made hummus. The flavor packed pine nut shouldn’t be saved for the special occasions-add them into the regular rotation of goodies!

Pine nuts are literally the seeds from pine cones. There are many species of pine nuts but don’t let that intimidate you. Don’t let the cost sway you away from these delicious little nuggets either. A little can go a long way.

Why add them into your diet? Pine nuts are rich in many nutrients that boost metabolism and bolster immune system health. So they not only taste delicious, they can help your body resist disease. Also, they are especially rich in monounsaturated fatty acids which can naturally lower bad cholesterol.

And if you still need convincing, look no further than your mirror. Pine nuts are rich in vitamin E. What does that have to do with your beauty regime? Vitamin E is excellent for cells-which helps maintain beautiful skin. Toss that makeup aside and start eating more of these flavor packed kernels.

They are delicious right out of the bag, but toasting pine nuts kicks my love affair with them into overdrive. Why go through the extra step to toast pine nuts? It intensifies their unique nuttiness and adds a slightly firmer bite. Adding them to a recipe, a salad, or even a creamy slice of cheesecake lends a wonderful toasty flavor layer.

And it is easy peasy to do. First simply toss the pine nuts into a dry heated pan. No oil is needed here.  Put them on a medium heat and spread in an even layer.

 

Put the pine nuts in a dry pan.

Keep your eye on them, stirring every few minutes while they heat up. They will become deliciously fragrant as they toast.

As these seeds toast they begin to emit a lovely warm fragrance.

Don’t leave the kitchen-nuts can burn quickly. While they toast, the enticing scents wafting through your kitchen will get your mouth watering!

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When they are perfectly golden brown, remove them from the heat and place them on a plate. It is hard to resist the temptation to pop those delectable nuts into your mouth by the handful while they cool.

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Now you can add them to your favorite recipe or simply sprinkle on anything! Put them on a salad. Add them as a cheesecake garnish. Make a big batch of pesto-some for now and some for later. Create some one of a kind home made hummus. Add them to a granola and nut snack mix. Let your creativity abound! One taste and you will fall in love with toasty pine nuts too!

Basic Pesto:

  • 2 cups fresh basil leaves
  • 1/2 cup parsley leaves
  • 1 cup good quality extra virgin olive oil
  • 1-2 cloves fresh garlic finely minced
  • 1/4 cup pine nuts
  • 1/2 cup fresh Parmesan cheese, grated
  • salt and pepper to taste

Put all ingredients in blender and blend until smooth. Use as a sauce for pesto or vegetables, or brush on fish or chicken. 1/2 cup cream may be added for a creamy pesto sauce which is lovely on tortellini.

Hummus:

  • I 15 ounce can chickpeas, drained and rinsed
  • 1 clove garlic, roughly chopped
  • 1/4 cup olive oil
  • 1/4 cup toasted pine nuts, plus more for garnish
  • 2 T. Fresh lemon juice
  • 2 T. Tahini (may substitute 1-2 T. peanut butter or omit
  • 1 t. paprika
  • Salt and pepper to taste

Place all items in blender and blend until smooth. May add more olive oil if necessary for desired consistency. Garnish by sprinkling more toasted pine nuts before serving.

 

 

Keto Cod

2 Sep

Fish. It’s good for us, but we sure see it fried a lot. And that is not healthy. Want to make some healthy fish that won’t leave a dirty pan and a fishy smelling house? Keep reading.

We will start with a meaty 16 ounce piece of cod. Why Cod? It is a nice firm clean white fish mild in flavor so it appeals to most everyone. It is low in calories and fat, but a 4 ounce serving packs about 19 grams of protein.

Cod is also rich in B vitamins. Cod also has phosphorus which boosts the efficiency of those B vitamins in your body. The health benefits are substantial with the choice of this protein.

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Look at this gorgeous cod!

Next cut the cod into 4 pieces. The end of the filet is a little thinner than the rest so that piece can be folded under. We want all of the pieces to cook evenly and this simple step will help with that.

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For portion control 4 ounces of cod is just right.

Next, dust the cod with salt and pepper. It doesn’t need much, but feel free to add seasonings that appeal to you. Lemon pepper or herb de provence are also wonderful additions to this flakey white fish. Fresh cilantro would also work well here.

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Less is more with seasoning this mild fish.

Get 4 pieces of foil that are large enough for your filet. We are making a pouch so make sure the foil is large enough to loosely wrap around each piece of cod. Place the fish in the center of the foil and drizzle with olive oil. We are now going to add some serious deliciousness to the cod-tomato and fresh mozzarella cheese. OOOOHHH so good!

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Use a high quality tomato and fresh cheese for this dish.

Dice up the cheese, and drain a tomato from the can. You will need one tomato for each cod fillet. Lay the tomato over the fillet, and sprinkle with the diced cheese.

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Go as heavy or as light as you want with the cheese.

Now doesn’t that look enticing? Finish it off with a little drizzle of olive oil.

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Heart healthy olive oil adds just the right touch here.

I am an acid person-think vinegars and citrus-so I also layered an acid layer here. A little spritz of vinegar was the perfect addition but you can also add a slice of lemon if that is your thing. Express yourself. When you’ve dressed your cod, simply crimp and pinch the foil to make a pouch for the grill. Seal all of that luscious goodness in, and let’s get to cooking.

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This little pouch of deliciousness will save with the cleanup!

Make sure that your grill heated up and cleaned. The temperature should be around 350 degrees. Place your cod pouches  directly on the grates. Close the lid. In about 10-12 minutes, your pouches will be ready to come off the grill.

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Doesn’t this look heavenly? Better yet, cleanup will be a snap. No dirty pans to mess with when making this succulent dish!

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Delicious grilled keto friendly cod!

How is this for a mouthwatering dinner? Quite spectacular! Never cooked fish before? This is too easy not to try. And if you are eating low carb or keto, dig in. This is low carb and keto friendly. Since your grill is heated up, grill some veggies to go along side your cod. Bon appetite!

For more grilling ideas, see my Girls can Grill blog here. https://busymomswellness.com/2018/08/27/girls-can-grill

 

 

 

 

What’s for (a diabetic) Dinner?

9 Feb

My folks are coming for dinner. They are 81 years old and my dad is diabetic. If you think trying to get a 4 year old to eat anything other than chicken nuggets is challenging, try teaching an 81 year old how to eat a low carb diabetic friendly diet. Not an easy task. But salmon is on the menu so the meal will be both diabetic compliant and heart healthy.

My mom, a wonderful cook, never made any type of fish, so this was an out of the box meal for my parents. Here is what I used for the salmon-olive oil, sea salt, my favorite mixture of pepper and garlic, a bit of salmon rub, and a lemon.

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I started with lovely Norwegian salmon. A note about salmon-the colder the water in which the salmon is from the more beneficial fat (Omega-3’s) the salmon will have. I cut it into just the right portion size. The salmon is beautifully veined with healthy fat.

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Next I drizzled a bit of olive oil over the salmon and jazzed it up with the seasonings. It needed a slice of lemon-cuz lemon just goes with salmon!

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The oven was preheated to 350 degrees. For salmon, moderate heat for about 20 minutes will cook 4-6 ounce fillets just right. My sweet mother was a willing student while she monitored my culinary efforts-but insisted on a tiny splash of wine while she learned!

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Time to work on a diabetes friendly side dish. How about grape tomatoes and spiraled zucchini? Yup-that’s next.

Put a little olive oil into a sauce pan. Let it warm up a bit, then add a pint or two of grape tomatoes. It’s that simple. Just throw them in and give them a stir. Don’t forget to add a bit of salt and pepper. Let them start to bubble a bit over medium to medium high heat. Stir them every now and again. After a few minutes they will start to break up and get creamy.

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When the tomatoes are luscious and velvety add the zucchini noodles. I have a zucchini spiralizer, but using it for this dinner may have been a bit too much excitement for my folks. I used the time saving precut zucchini noodles instead.

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The zucchini went into the steamy bubbling tomatoes. Add some basil, oregano and parsley or whatever strikes your fancy. A pinch of salt and pepper brings out the flavor, so don’t forget to toss that in too.  I also added 1 chopped clove of garlic.  A bit of garlic never hurt anything.

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A little stir and this was on its way to deliciousness! The warm scents of herbs and vegetables were filling the house. Mmmmm. The zucchini heated through in about 5 minutes, the salmon was out of the oven, and dinner was ready!

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I jazzed up the vegetables by grating a bit of fresh parmesan cheese on them while hot. The filet of salmon with this side dish was so yummy. Take note-this meal is a low carb meal. It’s a great meal if you are on a keto diet or if you have diabetes. I am a low carb eater, so this meal hit the mark for all the beloved folks around my dining room table.

Initially my folks weren’t crazy about what was cooking for dinner. My mom is a 50’s housewife that can bang out an amazing pot roast and mashed potatoes with one hand tied behind her back, and my dad is 100% a meat, potatoes, and corn guy. Yup-heavy on the starch, which is not cutting it anymore with his diabetes. Needless to say this new fangled meal I was cooking up for them was raising an eyebrow or two. I think that they were also secretly wishing they’d had a big snack before coming for dinner. In the end the meal plated up beautifully, was hearty, and enjoyed by all. What are you cooking up? email me at amykgarman@gmail.com on twitter @amykgarman or on instagram at amyklingele