Low-Carb “Gnocchi”

keto-low-carb-pasta-comfort-foodHave you ever ran 3 miles in the pouring rain?  I haven’t either until today.  Normally for me, 3 miles is meant to be a quick 30 min run, in and out.  Today, those miles weren’t quick nor easy.  It was a struggle once I got past the second mile.  I was cold, very wet and somewhat hungry.  The only thing that kept pushing me to keep on going was knowing as soon as I finished, I would get to come home and make this recipe.

Boy was I disappointed.  For the amount of work and elbow grease that I had to put in, my yield was fairly small.  I barely had a bowl full.  Also with each bite I took, I felt like I was eating a forkful of mozzarella sticks.  Not the warm, soft “potato pillows” I was expecting.  I ended up eating half a bowl for lunch to conquer my “post run hunger”.  I don’t think I’ve ever felt so physically full from eating such a small amount of food.  This definitely won’t be going into my weekly meal rotation.


But any who, if you try this recipe out please let us know what you think.  I’m curious to read what other people think of this dish.

xo – Kristin

Low Carb “Gnocchi”

adapted from the Primitive Palate


  • 2 cups shredded Low-Moisture Part-Skim Mozzarella
  • 3 egg yolks
  • 1 tsp granulated garlic
  • butter & olive oil for sautéing

First, place cheese and granulated garlic into a microwave safe bowl and toss around to combine.  Melt cheese in the microwave for about one to two minutes (or until the cheese has melted).  Then fold in one egg yolk at a time until a homogeneous dough forms.  Keep doing it until the cheese and egg yolk completely combine with one another.


Then portion the dough into 3 or 4 equal size balls.  After that stick them into the fridge to chill for at least 10 minutes.  Once the balls of dough have chilled, roll out each ball into a 12 inch log on a lightly greased parchment (to keep from sticking).  Slice each log into one inch pieces (I even took a fork to give the pieces that gnocchi look).

keto-low-carb-pasta-comfort-food         keto-low-carb-pasta-comfort-foodIn a large pot, bring about a half gallon of salted water to a boil (like you would for normal pasta). Place all the gnocchi into the pot and cook until they float, about 2-3 minutes. Then strain into a colander.  While the water is boiling, heat a large pan on medium-high heat. Add a tablespoon of butter and a tablespoon of oil to pan.  Add the gnocchi and sauté each side for one to two minutes or golden brown.


I added marinara sauce to mine, but feel free to add any sauce you see fit.


Longing For Le Creuset Ratatouille


This year the premier kitchenware maker Le Creuset celebrates it’s 90th anniversary. Their most iconic, and most reviered, piece is the dutch (or french) oven. Often imitated, but never duplicated. We long for the day when we can our call one of those beauties our own. It remains at the top of our kitchen wish lists. Despite lacking a Le Creuset dutch, we decided to pay homage to the object of our desires by making the classic french vegetable stew, ratatouille.

Ratatouille is one of those things that is more a technique than a specific recipe. A quick Google search for a recipe will reveal seemingly infinite variations of the classic recipe. Basically it consists of onions, peppers, tomatoes (fresh or canned, it matters not), zucchini, eggplants, and various aromatics cooked down to a luscious stew. Traditionally, it was a way to take advantage of the bounty of produce from the garden. It is eaten hot or cold/room temperature. And like (every) other stew, it taste even better the next day.


Some advice on selecting the eggplant and zucchini (and summer squash if using): smaller is better. This helps with both texture and flavor. When we went to the produce market we were lucky to find practically perfect baby eggplants. However, we did not fare so well when it came to the zucchini and summer squash. We selected the smallest specimens available, and even though they were not ideal, we still ended up with a damn tasty ratatouille.




This recipe makes a LOT of Ratatouille, so feel free to scale it down, or not, because it freezes well.***

Oh, Martha’s Ratatouille


Olive Oil

3 Large Onions, sliced into large half moons

3 Red Bell Peppers, cut into 2 inch strips 1/2 inch thick

2 28 ounce cans of Whole peeled tomatoes, seeded and juices strained

2 TBL Finely chopped garlic

11/2 pounds of zucchini, halved lengthwise and cut crosswise into 1/2 inch slices*

11/2 pounds of summer squash, halved lengthwise and cut crosswise into 1/2 inch slices. Or additional zucchini*

2 pounds of baby eggplants, tops trimmed and quartered**

1 tsp  thyme

1 tsp oregano

Salt, to taste, and for leeching vegetables, if necessary

Freshly ground black pepper to taste

1 TBL chopped fresh basil (or 1 tsp dried), plus more for garish

1/4 cup chopped flat leaf parsley


  1. Preheat oven to 400 degrees farenheight. Line a large baking sheet with parchment paper and set aside. In a large dutch oven heat a thin layer of olive oil over medium heat.  Add onions and red bell peppers. Saute until the onions are translucent. Add the garlic, tomatoes, and some to all of the strained juices. Bring to a simmer, then reduce the heat to low. Meanwhile, in a large frying pan or skillet, heat a thin layer of olive oil over medium to medium high heat. Working in batches, add zucchini and summer squash in a singsle layer. You may need to add more oil in between batches. Saute until golden brown inn spots. Add to the other vegetables.
  2. In a large bowl, toss eggplant with a tablespoon of olive oil. Brush the parchment of the baking sheet with olive oil as well. Spread eggplant in a single layer and roast in the oven 20 to 30 minutes, or until well browned. Occasionally tossing. Add the eggplant to the ratatouille. Add the dry herbs, salt and pepper to taste. Simmer until reduced and thick, the time will vary depending on the water content of the vegetables used. Remove from heat and stir in the parsley and fresh basil.


*If your zucchini and summer squash are on the larger side, seed them (which is what we should have done) and place slices in a large colander, generously salt, toss and set aside for about 30 minutes for the salt to draw out excess water. Rinse of the salt and dry before sauteing.

**If using larger/”regular” eggplants cut into 2 inch sized pieces, place in a large colander, generously salt and set aside for 30 minutes for the salt to draw out the excess water. Rinse off the salt and dry before tossing with olive oil.

***If you end up freezing the ratatouille take note that the herbs will lose a lot of their flavor when thawed out, so be prepared to re-season the stew.

Serve with pasta, as a savory crepe filling, with crusty bread, or however your heart desires. We like it topped with a poached egg or two.

Low Carb Cauliflower Macaroni and Cheese


Hey guys!  I have a confession to make:  I’ve been on a low carb diet since the end of August.  Longer than I’ve been working on this blog.  Crazy considering our first real post was about baking bread…I’ll admit, there are times when I wish I could just bury my face in a bowl full of pasta or even a box of Joe-Joes (the most delicious cookies EVER!!!!).

Monday was one of those days.  It was cold and grey.  All I could think about was a bowl full of warm, gooey mac and cheese.  So I went on google, found a recipe and this is what I came up with.

Pure. Deliciousness.


Granted, there were no noodles in it.  Not one.  But it was still freaking good.  The cauliflower was the perfect substitute.  It mixed perfectly with the cheese and the broccoli.  I couldn’t ask for anything more.

I made a few changes to the original recipe.  Instead of steaming the cauliflower, I roasted it.  I also swapped out the heavy cream for greek yogurt. I used pepper jack cheese instead of sharp cheddar.  Then I kicked it up a notch by adding bacon.  SO GOOD!!!  This recipe is so versatile.  I can’t wait to make this again.

Cauliflower “Mac” and Cheese

adapted from The Food Network

  • Total Time: 45 minutes
  • Prep Time: 15 minutes


  • Kosher salt, as needed, plus 1/2 teaspoon
  • 1 large head cauliflower, cut into small florets
  • 1 cup greek yogurt (I used 2%)
  • 2 ounces cream cheese, cut into small pieces
  • 1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon garlic powder
  • 1/2 pound of bacon


Preheat oven to 400°F (205°C). Lightly oil a large roasting pan or baking sheet. Cut the cauliflower into florets and place them in a bowl. Toss with garlic powder, salt and pepper.  Drizzle with olive oil and toss so that the florets are lightly coated with oil.

Spread the florets out into a single layer on the roasting pan. Place the cauliflower in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown.  When finished, remove from oven and place into a separate bowl.



While cauliflower is roasting in the oven, bring the cream to a simmer in a small saucepan, and whisk in the cream cheese until smooth. Stir in 1 cup of the cheese and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower into an oven safe casserole, and stir to combine.  Cook bacon until crisp.  Crumble and mix into casserole.  Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.