Low Carb Chori Pollo

If you love chorizo and easy recipes then this is for you! 

What you’ll need: 

1 pkg chorizo, casing removed

1 onion, chopped

1/2 stick butter or 2 tblsp coconut oil 

1 rotisserie chicken, deboned and skin removed

1/2 tsp ground coriander seed

3/4 tsp granulated garlic

1/4-1/2 tsp ground cumin

1/2 tsp chipotle powder

Mozzarella cheese or mexican cheese blend of choice

Preheat oven to 400 degrees F. Line a sheet pan with non-stick foil, set aside. 

Remove the casing from each chroizo link and cook in large skillet over medium/high heat with butter. Break it up into smaller pieces as it cooks. Stir in onion and cover with lid for a few minutes until onion begins to soften. Remove lid and continue to cook for five more minutes. In a large bowl add deboned rotisserie chicken, shred with either fingers or forks. Season with ground coriander seed, granulated garlic, chipotle powder and mix thoroughly. Spread out on sheet pan in an even layer, add chorizo and onions on top of chicken(and yes the buttery liquid too). Top with cheese and bake for 10 minutes, or until the cheese is melted. 

Serve with homemade guacamole, sour cream, a salad, or low carb tortillas. 

Nutritional Information (according to MyFitnessPal for 1/10th serving)

Calories: 325

Fat: 23g

Carbs: 5g

Fiber: 0.3g

Net Carbs: 4.7g

This is not an overly seasoned recipe, I used less cumin since my folks aren’t huge fans of it. But you can certainly use more if you prefer. As for the cheese, use whatever you like, I keep mozzarella on hand and used that. The time it took me to make this, from prep to baking was a total of 30 minutes. It goes by quickly and helps if you debone and remove the skin from the chicken ahead of time. Dad buys the rotisserie chickens from Sam’s Club on Saturday, that’s when I “process” the chicken and store it for later use. 

Hope you all have a blessed weekend! 

Low Carb Unstuffed Cabbage Skillet

This is an easy recipe, don’t let the list of ingredients fool ya. 

What you’ll need:

1 pound ground beef

1 pkg bulk sausage, mild or hot

1 pound sausage patties

1/2 large onion, chopped

2 small carrots, peeled, shredded

4 celery stalks, rinsed, chopped

1 large head cabbage, sliced thinly

2 tblsp minced garlic

1 can Hunt’s Diced Tomatoes

1 can Hunt’s Tomato Paste

2 tblsp aged balsamic vinegar

1 tblsp Stevia in the Raw

1 tsp black pepper

In large Dutch oven pot over medium high heat add meats, onion, carrots, and celery. Cook till meat is no longer pink and vegetables are tender. Add cabbage and garlic. Cover with lid, reduce heat to medium low and allow to cook down for 15 minutes. Give a thorough stir, add tomatoes, paste, balsamic vinegar, stevia, and black pepper. Stir, cover with lid to cook until cabbage is tender. 

Nutritional Information(according to MyFitnessPal per 1/10 serving)

Calories: 476

Fat: 36.3g

Carbs: 7.3g

Fiber: 2g

Net Carbs: 5.3g

This is a high fat dish, not even going to deny it. 😉 If you wanted more fat, add some coconut oil. Leftovers are great the next day as the flavors blend together. Need to make less? Just reduce the amount of ingredients. 

Hope you all enjoy!

Baked Turkey Egg Muffins(LC/HF)

Morning everyone! 

What makes this recipe any different from the hundreds(if not thousands) of others out on on the web?! Nothing really, other than I can actually get these out of the silicone cups…nothing gets stuck! That’s a pet peeve of mine and one that has kept me from making these in muffin tins. I seriously recommend silicone cups/muffin liners whatever you want to call them. They are free standing which means you can place them on a sheet pan instead of a muffin pan. It has changed my baking life completely! I no longer have to use baking sprays, grease pans, or mess with paper liners, I highly recommend them!!!

Ok, on to the recipe which is truly versitile. You can use any ingredients you prefer, you can eve change it up to suit your dietary needs. 


What you’ll need:

8 eggs

8 slices of deli meat, I used turkey

1/2 onion, diced

3 mini sweet peppers, diced

1 tblsp butter or coconut oil

1/8 tsp turmeric

Kosher Salt and Black Pepper to taste

1/2 c shredded cheese, I used Seriously Sharp

In small sautee pan, melt butter or coconut oil and cook the diced onions and sweet peppers. Sprinkle on turmeric powder, kosher salt, and black pepper. Cook till onions are transparent and peppers are soft. If you want to add minced garlic, go for it. While that cooks, shred the cheese and set aside. 

Set out 8 silicone muffin cups/liners. In each cup place one slice of deli meat, the deli slices won’t hold the shape at first but once you get everything there they will. Take a pinch of cheese and place into each cup, this will help the meat to stay in place. Use a metal cereal spoon and dole out the peppers and onions into each cup. Now the fun part, careful crack an egg into each cup. Extra large eggs are too much for standard cups, so be sure to use regular or large, but nothing bigger than that. Use the remaining cheese on top of each egg and bake in a 350 degree oven for 20-25 minutes(depending on your oven). 

Let them sit for a few minutes before serving and pop them right out on to your plate! Enjoy with a low carb fruit, coffee/tea, or keto toast! 

These syore easily in the fridge for a few days. I wouldn’t go crazy making dozens upon dozens unless you intend on keeping them in the freezer. If you do freeze them make sure you take them out the night before and let thaw in the fridge. You can pop a few in the microwave for 30 seconds or until they are warmed through. Personally I just grab the, from the fridge and eat them cold. But not everyone is like that! 😉


Above is a close up picture of the first muffin I cut in half right after popping it out. The egg was perfectly set, yoke was creamy and not dry after 25 minutes of baking. The cheese was nicely melted, onions and peppers done to perfection! And again, this can be altered to fit your dietary needs! You can substitute egg whites instead of using a whole egg, use low fat ingredients, skip the deli meat all together and use turkey bacon, turkey sausage, pork bacon, or pork sausage. You can even make these vegetarian and load them up with spinach/kale, mushrooms, peppers, and onions serve with salsa, guacamole, and have yourself a fiesta breakfast! The possibilities truly are endless and I hope you have fun making these! 

Happy Healthy Eating! 

Turkey Pastrami Fat Rolls(LC/HF)

Afternoon everyone,

I’m slowly getting back into low carbing things. Since August, life just haven’t been the same and the desire to eat the right foods has been out the window. The last two weeks my nephew has been cutting back on his carbs and that’s sort of spurred me to try harder this week. And right before Christmas too! I’m a glutton for punishment! 😉 

To be an encouragement, I stayed up last night to make these amazing fat rolls, trust me these are the fat rolls you WANT to have!! I love the kick of heat from the jalapenos coupled with the creamy filling, they are perfect and guilt free. Below is the recipe image I put up on my nok_amandagayle Instagram account. 


Easy peasy, great to take to parties, keep them on hand at work for an afternoon pick me up snack, or when you have no time to fix a proper breakfast. You can prep these as breakfast to go with boiled eggs, and a couple of low carb sausage breakfast balls. 

If you are on Instagram and want more recipes(for I have a variety of them available there) then please follow! I enjoy getting feedback from folks who not only like what they see, but I especially LOVE seeing reviews from people who have made these recipes. It’s encouraging to me to continue sharing with you all! 

The day is still young and I have a snow woman shirt to make(it’s for a Christmas party). Will share results later 😉

Merry Christmas and God Bless!