A crunchy, creamy, dreamy delight for a low carb, low sugar breakfast option. It’s great for on-the-go, loaded with nutrients and checks all the boxes for me!
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Being pregnant I’m a victim to my cravings lately and this is no exception! Even the healthiest of jams are jam-packed with sugar and I want to protect my baby and myself from too much sugar and try to adhere to my usual diet consisting of some sugar but in moderation and always consisting on natural sugars.
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Being pregnant I’ve craved carbs more than anything else over the course of the last 24 weeks! It’s crazy how your body turns right to carbs and sugar - at least for me it did! So now that things have evened out in my pregnancy, I decided to start moving back to a lower carb, low sugar diet as that was really the way I ate prior to pregnancy. I feel less sluggish and more alert and its honestly the best thing for your body long term to beat disease - although it is hard to control during pregnancy!
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I stumbled across this when I was seriously in the mode for tomato soup with this first snow! October 10th and snow! How crazy!
So I got into the kitchen to whip up some creamy tomato soup and accidentally stumbled across this flat bread because there was no bread in the house and I wanted some dipping pieces for my soup! All I had in the house to make anything resembling bread was eggs and gluten free flour.
The soup was me wanting to have something creamy and tomato without all the sugar. I’ve purchased the boxed organic soup in the past and while its good, it still has a lot of sugar and it just doesn’t quite cut it for what my taste buds expect!
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Being plant based is about incorporating all the colors of the rainbow into your diet. The more color the better! Try experimenting with different vegetables of different colors and a great way to do that is in a dish like lasagna!
If you want to know one of my secrets for creating veggie packed recipes ESPECIALLY with leftover veggies, its veggie burgers AND lasagna! Its so easy and really fun to see what can turn out!
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I really had NO idea how to make biscuits. I remember making them with my mom as a kid and using Bisquick….and if you don’t know what that is, look it up! JK. Its a mix, but really I wanted to know HOW to make biscuits.
You defintely need to try this recipe! Very buttery and VERY delicious!
They are mini and completely guiltless if you as me! I made this vegetarian version but feel free to pile on the meat and toppings!
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s I’m attempting to create more and more low sugar, low carb recipes to rid my body of candida, I find it very difficult to completely cut out carbs as a vegetarian! Even beans and legumes, my staples are removed! And I can’t have dairy either so even the Keto diet is out for me!
This recipe took me 10 minutes from beginning to end. So simple! I definitely encourage you to try these new sliders AND cook your Brussels this way!
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