Moscato Mom

Sheet Pan Roasted Low Carb Vegetables

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Healthy low-carb veggies are an important part of the keto diet because they deliver many nutrients and that much-needed fiber that you can not get anywhere else. Roasting is pretty much my favorite way to enjoy my vegetables and this recipe is super simple and full of flavor. Whether you need a quick keto side dish or are meal prepping for the week, these Keto Roasted Vegetables are the perfect solution.

sheet pan low carb veggies
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This particular combo is delicious year-round and is made up of low-carb vegetables making it a keto-friendly side that is perfect for your upcoming holiday festivities!

Even better you and throw them all in one pan and voila - your low-carb veggies are served!

Another favorite low-carb vegetable is cauliflower and here is one of the best keto side dishes our whole family loves.

I love how simple this is to make and it pairs with virtually everything - chicken, fish, beef, or pork. It is perfect to meal prep large amounts to be divided into little trays.

This recipe was inspired by my Keto Kabobs with Low Carb Chicken Marinade. That super simple recipe has so much flavor with such basic ingredients - I thought why not try it on sheet pan veggies! The result was perfect and has become a staple around my household.

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Best Low Carb Vegetables for Keto

There is a big misconception about the ketogenic diet that it is all "bacon and butter" - but success with keto comes with finding a balance between healthy proteins and yummy vegetables with satiating healthy fats. The best low-carb veggies are the ones you love, so finding recipes like this one will help make getting your daily intake in your low-carb diet much easier.

Some great lowest carb vegetables are:

  • Broccoli
  • Brussels Sprouts
  • Cauliflower
  • Green Beans
  • Zucchini
  • Yellow Squash
  • Spaghetti Squash
  • Bell Peppers
  • Leafy Green Vegetables like spinach, kale, and cabbage
  • Cucumbers
  • Radishes
  • Mushrooms
  • Asparagus

I have started visiting local farmers' markets in my area to choose vegetables that are locally grown and so much fresher than what I typically find at a chain grocery store. In addition to being low in carbs, these veggies are high in vitamin c, vitamin k, vitamin a, and dietary fiber.

close up low carb vegetables

Ingredients

Before getting started, make sure you have the necessary ingredients on hand. This recipe is super versatile - just pick your favorite low carb cruciferous vegetables!

  • 1 ½ cups radishes
  • 1 ½ cups Brussels sprouts
  • 1 yellow squash
  • 1 zucchini
  • 1 Red pepper
  • 1 Yellow Pepper
  • Salt and pepper to taste
  • 1 teaspoon Oregano
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1 tablespoon Coconut oil, melted

Instructions

This recipe is literally as simple as cutting up your favorite veggies, tossing them in the oil and seasoning mixture, and roasting them until they start to char on the edges. You can also use this recipe in the air fryer for virtually the same result as roasting in the oven!

Variations for Keto

This may be one of the most versatile keto recipes there is. You can choose from the list of best low-carb vegetables and change up the seasonings to completely change the flavor. The best vegetables for roasting

Replace the basil and oregano with ½ teaspoon of cumin for a Mexican flair.

Add in garlic salt and balsamic vinegar for an even more dynamic flavor.

low carb vegetables on cookie sheet

Storage

These roasted keto veggies save and reheat easily, making them a great addition to meal prep. Just portion out your servings in an air-tight container and keep in the refrigerator for up to five days. For best results with reheating, cover veggies with a damn paper towel and reheat in 30-second intervals until the desired temperature.

This particular combo is delicious year-round and is made up of low-carb vegetables making it a keto-friendly side that is perfect for your upcoming holiday festivities!

Macros & Nutrition

Like with any low-carb recipe, you want to make sure you calculate your own ingredients for exact macro calculations and net carb counts. Using my exact recipe and my macro calculator I came up with the following:

Each serving of Roasted Low Carb Veggies has 53 calories, 2 total grams of fat, 8 total grams of carbohydrates, 6 net grams of carbs, 2 grams of fiber, and 2 grams of protein.

Sheet Pan Roasted Veggies

Sheet Pan Roasted Veggies

Healthy low carb veggies are an important part of the keto diet because they deliver many nutrients and that much-needed fiber that you can not get anywhere else. Roasting is pretty much my favorite way to enjoy my vegetables.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 ½ cups radishes
  • 1 ½ cups Brussels sprouts
  • 1 yellow squash
  • 1 zucchini
  • 1 Red pepper
  • 1 Yellow Pepper
  • Salt and pepper to taste
  • 1 tsp. Oregano
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1 tablespoon Coconut oil, melted

Instructions

  1. Preheat the oven to 425℉.
  2. Wash all veggies well first, peel the zucchini and squash first if you like.
  3. Rough chop everything into bite size pieces, in general I cut brussel sprouts and radishes in half unless they were very large. These take longer to cook and will cook more evenly in smaller pieces.
  4. In a large bowl toss together the chopped veggies, coconut oil, and herbs until all vegetables are well coated in oil and seasoning.
  5. Spread vegetables out as much as you can over a large baking sheet, drizzle a little more oil on them if they are not wet enough, healthy oils are our friend.
  6. Salt and pepper to taste, I like to use a fresh ground black pepper and coarse ground sea salt when roasting veggies to really bring out the flavors.
  7. Let your vegetables roast for 20-30 minutes, depending on how softened and browned you like them. I like to leave mine in longer and get that delicious caramelized flavor and char on the tips.
  8. Remove from oven and serve with your favorite protein and healthy fats for a tasty and pretty meal!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 53Total Fat: 2gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 54mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 3gProtein: 2g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Side Dishes
keto roasted vegetables

Keto Greek Salad with Low Carb Pasta

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This Keto Greek Salad with Low Carb Pasta is full of flavor but low in carbs. Perfect as a keto side dish or as a stand-alone meal, this delicious keto pasta salad is a crowd favorite. Made with fresh vegetables and other simple ingredients, this is a flavorful, popular salad that makes the perfect dish to take to cookouts and other family gatherings.

close up of keto greek salad with pasta on a fork

Ingredients List

Before getting started with your Keto Greek Salad, make sure you have all of the ingredients on hand. This delicious salad is incredibly versatile, but for this basic greek salad recipe includes:

  • low carb pasta
  • bell pepper
  • zucchini
  • cherry tomatoes
  • kalamata olives (greek olives)
  • parmesan cheese
  • mozzarella balls
  • red wine vinegar (white wine vinegar works as well)
  • extra virgin olive oil (or avocado oil)
  • pink salt (or kosher salt)
  • Italian seasoning
  • black pepper (optional)

Check the recipe card below for measurements and ingredient details.

keto greek salad with pasta in a white bowl

Best Low Carb Pasta

When starting the ketogenic diet, it is important to find recipes that you love that do not leave you feeling deprived. For me, I knew pasta was a staple in my pre-keto diet life, so finding a low carb pasta that I could use in all of my favorite dishes was critical. The shell low carb pasta I used for this recipe has just 7 net carbs and 100 calories per serving of pasta. Since this full recipe is 12 servings, the carbs are even lower. As with all keto recipes, make sure you do your own calculations for accurate macros.

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For this pasta salad recipe, you want to use a pasta shape that will really hold onto the ingredients - like a rotini or shell pasta. This salad is better on the second day, so if you are taking it to a cookout, make it the day before and leave it in the refrigerator overnight.

greek keto pasta salad with low carb pasta bag in background

Substitutions

To make this easy keto greek salad with pasta into a full meal, simply add a grilled chicken breast, chicken thighs, or another favorite protein along with some romaine lettuce for a nearly perfect macro meal. It is also great for meal prep and can be easily stored in a mason jar or storage container until you are ready to eat.

You can use any color of bell peppers - I prefer the yellow and orange to give it a bit sweeter of a taste. If you use green bell pepper, add a squeeze of lemon juice for an additional sweet, tangy flavor.

You can also add in a tangy feta cheese in addition to or instead of the parmesan cheese to give even more flavor. If you want a lighter salad, replace the zucchini with a sliced english cucumber.

Also the keto greek dressing is perfect for a simple cucumber salad and can be mixed in bulk and saved in an air-tight bottle to add to other low carb salads. To make the dressing a little bit spicy, add in a tablespoon of pepperoncini juice!

keto pasta salad with vegetables in white bowl

Storage Tips

Since this low carb greek salad is better the second day, it is best to keep it covered in a large bowl in the refrigerator. The salad stays good for up to five days, however, the low carb pasta will start to lose its consistency after about three days.

Nutritional Information & Macros

AS with any keto recipe you want to make sure you measure and calculate your specific ingredients with exact measurements for an accurate carb count.

According to Nutritionix, each serving of Keto Greek Pasta Salad has 209 calories, 17 grams of fat, 7 grams of carbs, 3 grams of fiber, 4 grams net carbs, and 7 grams of protein.

close up pasta, zucchini, and olive salad

Keto Greek Salad Recipe with Low Carb Pasta

Ingredients:

PASTA SALAD INGREDIENTS

  • 1 package low carb pasta of choice
  • 1 medium bell pepper, diced
  • 1 cup thinly sliced zucchini
  • 1 cup cherry tomatoes, sliced
  • 1 cup pitted kalamata olives
  • 1 cup grated parmesan cheese
  • 1 cup fresh mozzarella balls

GREEK SALAD DRESSING INGREDIENTS

  • ⅓ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon pink salt

Instructions

Begin by preparing the low-carb pasta using the instructions on your chosen brand. Once cooked until tender, rinse in cold water and set aside.

In a large mixing bowl, whisk together salt, olive oil, red wine vinegar, and Italian seasoning.

Stir in vegetables, making sure they are well coated. Add in pasta and mix well. Taste for seasoning and add salt and pepper as needed. Cover and refrigerate for at least 30 minutes before serving.

Yield: 12

Keto Greek Salad with Low Carb Pasta

Keto Greek Salad with Low Carb Pasta

This Keto Greek Salad with Low Carb Pasta is full of flavor but low in carbs. Perfect as a keto side dish or as a stand-alone meal, this delicious keto pasta salad is a crowd favorite.

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 50 minutes

Ingredients

PASTA SALAD INGREDIENTS

  • 1 package low carb pasta of choice
  • 1 medium bell pepper, diced
  • 1 cup thinly sliced zucchini
  • 1 cup cherry tomatoes, sliced
  • 1 cup pitted kalamata olives
  • 1 cup grated parmesan cheese
  • 1 cup fresh mozzarella balls

GREEK SALAD DRESSING INGREDIENTS

  • ⅓ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon pink salt

Instructions

  1. Begin by preparing the low-carb pasta using the instructions on your chosen brand. Once cooked until tender, rinse in cold water and set aside.
  2. In a large mixing bowl, whisk together salt, olive oil, red wine vinegar, and Italian seasoning.
  3. Stir in vegetables, making sure they are well coated. Add in pasta and mix well. Taste for seasoning and add salt and pepper as needed. Cover and refrigerate for at least 30 minutes before serving.
  4. Keep in a sealed, air-tight container for up to 5 days.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 209Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 19mgSodium: 406mgCarbohydrates: 7gNet Carbohydrates: 4gFiber: 3gSugar: 1gProtein: 7g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: Keto / Category: Side Dishes

Keto Lemon Roasted Asparagus

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There are few low carb veggies that taste as good as roasted asparagus - and this Keto Lemon Roasted Asparagus Recipe will be loved by even the non-keto crowd!

keto roasted asparagus

Cooking asparagus in the oven is an easy way to bring out the great flavor without losing a lot of nutrients. Asparagus is a great source of fiber, folate, vitamins A, C, E, and K, as well as iron, copper, calcium, and protein.

Another great perk to asparagus is that it is available year round, so you can add this easy keto side dish to any meal to bump up your nutrients without bumping up your daily calories.

Related Article: Bacon Wrapped Asparagus

easy roasted asparagus recipe

Keto Lemon Roasted Asparagus

Net Carbs: 3 net carbs per serving

Ingredients:

  • 1 lb. Asparagus spears
  • 1 Large lemon thinly sliced
  • 3-4 Sprigs Rosemary
  • 3-4 Sprigs Oregano
  • ½ teaspoon Dried basil
  • Salt and pepper to taste
  • 1 tablespoon Olive oil

Instructions:

Preheat the oven to 400 degrees.

Break the woody section off of the bottom of each asparagus spear.

Thinly slice the lemon, and layer the slices in the bottom of a baking dish or sheet.

Place the asparagus spears into a bowl, and pour the olive oil over them. Toss to coat well.

Layer the asparagus spears over the lemon slices in the baking sheet or dish.

Sprinkle with salt and pepper to taste.

Add in the sprigs of rosemary and oregano.

Top the asparagus with the dried basil.

Bake for 10-15 minutes, or until the asparagus reaches your desired level of tenderness.

Yield: 4

Keto Lemon Roasted Asparagus

Keto Lemon Roasted Asparagus

Keto Lemon Roasted Asparagus is the perfect keto side dish for all of your favorite meals. Tender with just a touch of sweetness, this is one the whole family will love.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 lb. Asparagus spears
  • 1 Large lemon thinly sliced
  • 3-4 Sprigs Rosemary
  • 3-4 Sprigs Oregano
  • ½ teaspoon Dried basil
  • Salt and pepper to taste
  • 1 tablespoon Olive oil

Instructions

  1. Preheat the oven to 400 degrees.
  2. Break the woody section off of the bottom of each asparagus spear.
  3. Thinly slice the lemon, and layer the slices in the bottom of a baking dish or sheet.
  4. Place the asparagus spears into a bowl, and pour the olive oil over them. Toss to coat well.
  5. Layer the asparagus spears over the lemon slices in the baking sheet or dish.
  6. Sprinkle with salt and pepper to taste. Add in the sprigs of rosemary and oregano.
  7. Top the asparagus with the dried basil.
  8. Bake for 10-15 minutes, or until the asparagus reaches your desired level of tenderness.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 68Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 91mgCarbohydrates: 8gNet Carbohydrates: 4gFiber: 4gSugar: 2gProtein: 3g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: Keto / Category: Side Dishes
easy asparagus recipe

Keto Garlic Ranch Roasted Turnips

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Roasted Turnips are a great low carb side dish that pairs perfectly with any entree! This Garlic Ranch Roasted Turnips Recipe will please the whole family!

roasted turnips recipe

Roasted Turnips are a great keto side dish to replace potatoes! They are firm and filling like potatoes but without all of the carbs.

Turnips are a great potato alternative for many reasons. Turnips are cruciferous vegetables that are high in nutrients while being low in carbs. They have a nice mild flavor and can be prepared in a variety of different ways.

Roasted Turnips make a simple low carb, low-calorie side dish. They are also a great source of fiber, another much-needed nutrient for the keto diet.

roasted turnips

How To Choose The Best Turnips

When shopping for the best turnips, you want to choose the ones that are a bit smaller and feel heavy. The older turnips are, the more woody the texture becomes.

Smaller turnips have a much more mild flavor and are less peppery than the larger sized turnips. Also the tops should be bright green.

fresh turnips

For this recipe, you can use a prepackaged ranch dressing mix or the dry ingredients from my Keto Ranch Dressing Recipe. Both taste equally as good - the only difference is a few less carbs!

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Keto Garlic Ranch Roasted Turnips has 6 net carbs, 9 total carbs, 3 g fiber, 6 g fat, 2 g protein, and 90 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Garlic Ranch Roasted Turnips

Serves 6

Ingredients:

  • 3 tablespoon Butter melted
  • 2 tablespoon Ranch seasoning
  • 1 teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • Salt and pepper to taste
  • 6 Small turnips cut in half

Instructions:

Preheat the oven to 400 degrees.

In a mixing bowl, combine the melted butter, ranch seasoning, garlic powder, and onion powder. Stir to combine well.

ranch seasoning

Pour the butter mixture into the bottom of a casserole dish, and spread out evenly.

garlic butter sauce

Place the turnips cut side down into the casserole dish on top of the butter mixture.

how to roast turnips

Add salt and pepper to taste to the turnips.

Bake for 30-40 minutes until the turnips are softened and browned.

roasted turnips

Serve immediately with freshly chopped parsley for garnish if desired.

Keto Garlic Ranch Roasted Turnips

Keto Garlic Ranch Roasted Turnips

Roasted Turnips are a great low carb side dish that pairs perfectly with any entree! This Garlic Ranch Roasted Turnips Recipe will please the whole family!

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 3 tablespoon Butter melted
  • 2 tablespoon Ranch seasoning
  • 1 teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • Salt and pepper to taste
  • 6 Small turnips cut in half

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a mixing bowl, combine the melted butter, ranch seasoning, garlic powder and onions powder. Stir to combine well.
  3. Pour the butter mixture into the bottom of a casserole dish, and spread out evenly.
  4. Place the turnips cut side down into the casserole dish on top of the butter mixture.
  5. Add salt and pepper to taste to the turnips.
  6. Bake for 30-40 minutes until the turnips are softened and browned.
  7. Serve immediately with freshly chopped parsley for garnish if desired. 

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 90Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 393mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 4gProtein: 2g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Side Dishes
garlic ranch roasted turnips

Cauliflower Rice Risotto

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This Keto Friendly Cauliflower Rice Risotto Recipe is a delicious hot keto side dish that is filling and will compliment any keto entree!

parmesan risotto

I love parmesan risotto, but it is so full of carbs it has been off limits since I began the keto lifestyle. With just a couple ingredient swaps I was able to make this low carb parmesan cheese risotto that everyone will love!

This keto side dish is really filling - which is great for keeping you satiated in between meals. It is the ultimate in keto comfort food.

Related Article: Keto Parmesan Baked Salmon with Shrimp

keto parmesan risotto

This is a great basic keto parmesan risotto recipe that you can change up to keep interesting.

Add in a can of sliced mushrooms for a creamy parmesan mushroom risotto. Use a shredded rotisserie chicken to add in more protein for a complete meal in one dish. Add in steamed broccoli or asparagus to up your fiber.

parmesan risotto recipe

Cauliflower Rice Risotto

Ingredients:

  • ½ Head of cauliflower
  • 2 tablespoon Butter unsalted
  • 1 Shallot chopped
  • ½ c Bone broth
  • ¼ c Heavy whipping cream
  • ¼ c Parmesan cheese
  • 2 cloves Garlic
  • Salt and pepper to taste
  • 2-3 tablespoon fresh chopped parsley

How To Make Keto Parmesan Risotto

Chop the ½ a head of cauliflower into large chunks and place into a blender or food processor. Pulse, until the cauliflower resembles grains of rice.

Add 2 tablespoon of butter to a shallow pan over medium-high heat on the stove.

Once melted, add the chopped shallot to the butter, and cook for 2-3 minutes until softened.

Mix in the garlic cloves, and cook for 30 more seconds.

Stir in the riced cauliflower, and stir to combine.

Pour in ½ cup of the bone broth. Place a lid on the pot, and steam for 3 minutes. More liquid will form during this time, so do not worry if the mixture looks a bit dry.

If there is too much extra liquid after steaming, drain off some of it.

Add in the heavy whipping cream, parmesan cheese and salt and pepper to taste. Stir to combine well. Cook uncovered for several more minutes until the extra liquid evaporates and the mixture thickens.

Remove from the heat, and stir in 2-3 tablespoon of freshly chopped parsley, and serve.

easy parmesan risotto

Cheesy Cauliflower Risotto

Cheesy Cauliflower Risotto

This Keto Friendly Cauliflower Risotto Recipe is a delicious hot keto side dish that will compliment any keto entree!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • ½ Head of cauliflower
  • 2 tablespoon Butter unsalted
  • 1 Shallot chopped
  • ½ c Bone Broth
  • ¼ c Heavy whipping cream
  • ¼ c Parmesan cheese
  • 2 cloves Garlic
  • Salt and pepper to taste
  • 2 tablespoon chopped parsley

Instructions

  1. Chop the ½ a head of cauliflower into large chunks and place into a blender or food processor. Pulse, until the cauliflower resembles grains of rice.
  2. Add 2 tablespoon of butter to a pot over medium-high heat on the stove.
  3. Once melted, add the chopped shallot to the butter, and cook for 2-3 minutes until softened.
  4. Mix in the garlic cloves, and cook for 30 more seconds.
  5. Stir in the riced cauliflower, and stir to combine.
  6. Pour in ½ cup of the bone broth. Place a lid on the pot, and steam for 3 minutes. More liquid will form during this time, so do not worry if the mixture looks a bit dry.
  7. If there is too much extra liquid after steaming, drain off some of it.
  8. Add in the heavy whipping cream, parmesan cheese and salt and pepper to taste. Stir to combine well. Cook uncovered for several more minutes until the extra liquid evaporates and the mixture thickens.
  9. Remove from the heat, and stir in 2-3 tablespoon of freshly chopped parsley, and serve. 

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 157Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 254mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 3gProtein: 5g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Easy Recipes

Keto Brussels Sprouts in Pecan Butter

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Not a fan of Brussels sprouts? These Keto Brussels Sprouts in Pecan Butter will change the way you see brussels sprouts and win over even the littlest skeptics!

keto brussels sprouts

Brussels Sprouts are absolutely my favorite keto side dish no matter what the protein. My Garlic Balsamic Brussels Sprouts are a go-to favorite. But I wanted something different this week so I got a little creative.

These Keto Brussels Sprouts in Pecan Butter are much more tender but still have so much flavor!

Looking For More Keto Recipes? Check out my entire Library Here.

brussels sprouts recipe

Now to be fair, I am not a huge fan of boiled brussels sprouts - but the trick here is to boil them in bone broth - not just water! This not only gives you added nutrients but also tons of flavor!

Keto Brussels Sprouts in Pecan Butter

Serves 6

Ingredients:

  • 1 lb. Brussels sprouts
  • 2 c. Bone broth
  • Salt and pepper to taste
  • 1 c. Onion chopped
  • ¼ c. Butter
  • ½ c. Chopped pecans

Instructions:

Place 2 cups of bone broth into a large saucepan.

Add 1 pound of brussel sprouts to the pan with the bone broth. Cook the sprouts in the broth over medium-high heat for 6-8 minutes until tender, but still a bit crisp.

Remove the brussel sprouts from the liquid, let them cool slightly, and cut them in half lengthwise.

In a skillet over medium-high heat, melt ¼ c. of butter.

Once hot, add the onions to the skillet, and stir to coat in the melted butter. Cook the onions until they are browned and softened.

Add the sliced brussel sprouts into the skillet, mixing to combine them well with the onions. Saute the brussel sprouts for 1-2 minutes.

Push the brussels sprouts over to one side of the skillet, and add the chopped pecans to the empty space.

Toast the pecans for 1-2 minutes, and then toss in with the brussels sprouts. Serve with your favorite Keto Entree.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Keto Brussels Sprouts in Pecan Butter has 6 net carbs, 10 total carbs, 4 g fiber, 14 g fat, 7 g protein and 182 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 6

Keto Brussels Sprouts in Pecan Butter

Keto Brussels Sprouts in Pecan Butter

Keto Brussels Sprouts in Pecan Butter will make you fall in love with brussels sprouts! Tender and bursting with flavor this is the perfect keto side dish. 

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 lb. Brussels sprouts
  • 2 c. Bone broth
  • Salt and pepper to taste
  • 1 c. Onion chopped
  • ¼ c. Butter
  • ½ c. Chopped pecans

Instructions

  1. Place 2 cups of bone broth into a large saucepan.
  2. Add 1 pound of brussels sprouts to the pan with the bone broth. Cook the sprouts in the broth over medium-high heat for 6-8 minutes until tender, but still a bit crisp.
  3. Remove the brussels sprouts from the liquid, let them cool slightly, and cut them in half lengthwise.
  4. In a skillet over medium-high heat, melt ¼ c. of butter.
  5. Once hot, add the onions to the skillet, and stir to coat in the melted butter. Cook the onions until they are browned and softened.
  6. Add the sliced brussels sprouts into the skillet, mixing to combine them well with the onions. Saute the brussels sprouts for 1-2 minutes.
  7. Push the brussels sprouts over to one side of the skillet, and add the chopped pecans to the empty space. Toast the pecans for 1-2 minutes, and then toss in with the brussels sprouts.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 182Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 21mgSodium: 289mgCarbohydrates: 10gNet Carbohydrates: 6gFiber: 4gSugar: 4gProtein: 7g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Side Dishes
brussels sprouts recipe

Simple Keto Pumpkin Soup

By 3 Comments

Fall has finally arrived and I am celebrating with a piping hot bowl of Keto Pumpkin Soup! Nothing says fall like a warm creamy bowl of soup and this one is low carb and absolutely delicious!

This Keto Pumpkin Soup Recipe can be served hot or cold with your favorite keto bread for a filling meal that will not blow your macros.

You can even make this a vegan pumpkin soup by using oil in place of butter and a vegan vegetable broth in place of the bone broth. 

pumpkin soup recipes

You can use a canned pumpkin puree or simply roast your own pumpkin in the oven and put in your blender until smooth. 

This is great for what to do with all of those pumpkins you meant to carve for Halloween... 

You can also make this keto pumpkin soup in the crockpot, but I do suggest still sautéing the onions and spices together before tossing everything in.

The flavors just seem to come out better when you do!

If you want an even more creamy pumpkin soup, add in ½ cup heavy whipping cream!

Either way, this delicious pumpkin soup will be a crowd-pleaser for sure!

MACROS

I plugged this recipe into my favorite keto app - Carb Manager - and it calculated the following macros. Each serving of this pumpkin soup has:

  • 5 g net/total carbs
  • 1 g fiber
  • 4 g fat
  • 6 g protein
  • 77 calories

Looking For More Keto Recipes? Check out my entire Library Here.

Keto Pumpkin Soup

Ingredients:

  • 2 tbsp. Butter
  • 1 c. Onion chopped
  • 1 Clove garlic minced
  • 1 tsp. Fresh thyme
  • ¼ tsp. Cinnamon
  • Pinch of cayenne
  • 3 c. Bone Broth
  • 2 c. Pureed pumpkin
  • Freshly chopped parsley for garnish

How To Make Pumpkin Soup

Heat 2 tablespoon of butter in a large pot over medium-high heat.

Add the onions to the pot, and saute for 3-4 minutes until they become browned and tender.

Mix in the garlic, thyme, cinnamon and cayenne. Saute the mixture for an additional minute until the spices are fragrant.

Stir in 3 cups of bone broth.

If making your own pumpkin puree, place your pre-roasted pumpkin into a blender, and blend until smooth.

Add 2 cups of pureed pumpkin to the pot. Mix in salt and pepper to taste.

Bring the mixture to a boil, and then reduce the heat and simmer on medium-low for 20-30 minutes until the soup reaches a consistency you are happy with.

Serve hot or chilled with freshly chopped parsley for garnish.

Yield: 6

Simple Keto Pumpkin Soup

Simple Keto Pumpkin Soup

This Homemade Pumpkin Soup will warm you, heart and soul. Perfect low carb soup for these chilly winter nights.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 tbsp. Butter
  • 1 c. Onion chopped
  • 1 Clove garlic minced
  • 1 tsp. Fresh thyme
  • ¼ tsp. Cinnamon
  • Pinch of cayenne
  • 3 c. Bone broth
  • 2 c. Pureed pumpkin
  • Freshly chopped parsley for garnish

Instructions

  1. Heat 2 tablespoon of butter in a large pot over medium-high heat.
  2. Add the onions to the pot, and saute for 3-4 minutes until they become browned and tender.
  3. Mix in the garlic, thyme, cinnamon and cayenne. Saute the mixture for an additional minute until the spices are fragrant.
  4. Stir in 3 cups of bone broth.
  5. If making your own pumpkin puree, place your pre-roasted pumpkin into a blender, and blend until smooth.
  6. Add 2 cups of pureed pumpkin to the pot.
  7. Mix in salt and pepper to taste.
  8. Bring the mixture to a boil, and then reduce the heat and simmer on medium-low for 20-30 minutes until the soup reaches a consistency you are happy with.
  9. Serve hot or chilled with freshly chopped parsley for garnish.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 77Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 276mgCarbohydrates: 5gNet Carbohydrates: 5gFiber: 1gSugar: 4gProtein: 6g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Easy Recipes
pumpkin soup recipe

Summer Slaw with Homemade Dill Weed Dressing

By 2 Comments

This delicious and flavorful Summer Slaw with Homemade Dill Dressing is perfect for a cookout side dish, an easy potluck, or just to enjoy all by yourself!

Summertime is finally here and boy did it come in with a bang. Seems like we went from freezing to crazy hot in just a matter of days. With it already so hot I am searching for cold, refreshing meals to enjoy and this one sure fits that bill.

summer slaw recipe

Now this recipe is not exactly keto-friendly, but like most all recipes you can make a few adjustments if you are trying to cut carbs. I love recipes that let you be as creative as you want to be. For instance, you can use a sugar substitute like Swerve instead of real sugar, and instead of carrots, you can use celery instead! Both taste delicious and will help you stay on track with your goals. A total win-win.

dill dressing on summer slaw

The best part of this recipe, of course, is the Homemade Dill Weed Dressing... which I pretty much want to pour on everything. You can make it ahead and keep it in the fridge for a fast lunch or easy snack.

I make a bunch and put them in these jars - it is even great for gift giving! Everyone loves this dill dressing! Just wrap a bow around the top and voila!

dill dressing

It is oil based so not as easy for dipping, but I want it on everything. Course I feel that way about my Avocado Ranch Dressing too. Can you tell I like to dip all the things?!

This is the easiest, most flavorful salad I have thrown together in a long time. It is also the prettiest. I remember a friend telling me once to "eat the rainbow" to stay healthy and feeling my best - and this sure comes close!

dill dressing recipe
Yield: 12

Summer Slaw with Homemade Dill Weed Dressing

Summer Slaw with Homemade Dill Weed Dressing

This delicious and flavorful Summer Slaw with Homemade Dill Dressing is perfect for a cookout side dish, an easy potluck, or just to enjoy all by yourself!

Prep Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 10 minutes

Ingredients

  • 2 cups of sugar
  • 2 cups of Mazola Oil
  • 2 teaspoons of Salt
  • ½ a teaspoon of Black Pepper
  • 1 cup of White Wine Vinegar
  • 2 teaspoons of Celery Seed
  • 1 teaspoon of Dill Weed
  • 1 teaspoon of Onion Powder
  • 1 cup Shredded Green Cabbage
  • 1 cup Shredded Red Cabbage
  • 1 cup Shredded Carrots

Instructions

  1. In a large bowl add in all ingredients except cabbage and carrots.
  2. Mix together with a hand mixer and place in a mason jar and refrigerate for about one hour.
  3. Mix together cabbage and carrots.
  4. Pour 4 cups of boiling water over veggies, drain. Add 4 cups of cold water over veggies and drain.
  5. Shake dressing well and pour over veggies. (about a ½ cup per 4 cups of veggies)
  6. Refrigerate for about 2 hours.
  7. Serve and enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 475Total Fat: 37gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 0mgSodium: 365mgCarbohydrates: 36gFiber: 1gSugar: 34gProtein: 1g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Side Dishes
summer slaw with dill dressing

Crockpot Minestrone Soup

By 10 Comments

This Crockpot Minestrone Soup is delicious and nutritious and will remind you of your favorite restaurant!

crockpot minestrone

Even though it is pretty warm here on the Gulf Coast, I love a good, hearty cup of soup after a long day. Minestrone is absolutely my favorite soup ever - and it is SO good for you!

Even better - it takes very little skill other than chopping and throwing everything together in a pot. Total win.

This week I pulled out my slow cooker to make this family favorite and everyone was super impressed. The hardest part was not diving into it while it filled my house with the most amazing smells ever.

Related Article: Keto Chicken Noodle Soup

No doubt this Crockpot Minestrone Soup is going to be something we make often!

This recipe makes a LOT of soup. But that is great since it freezes wonderfully and you can heat it up any time for a piping hot bowl of deliciousness!

I even put it in individual containers for Mike to take to lunch. He loves it.

He DOES like to add a bunch of salt and pepper and hot sauce to his though! Men!

crockpot minestrone

All you need is salad and bread to make this a complete meal! Did you know they even sell Olive Garden Salad Dressing in the bottle?!! How incredible is that!

It is like bringing the whole restaurant home - with even enough for leftovers!

It is perfect for Meatless Monday or any other day of the week! It is also great for entertaining since it makes so much!

homemade minestrone recipe

Crockpot Minestrone Soup

Ingredients:

  • 4 cups chicken broth
  • 2 cups of water
  • 2 14.5 oz cans diced tomatoes
  • ½ can tomato paste
  • 1 cup sliced celery
  • 1 medium carrot, sliced thin or diced
  • 1 small onion, diced
  • ¼ cup Italian seasoning blend
  • 2 bay leaves
  • Salt and pepper, to taste
  • 1 small zucchini, diced
  • 1 ½ cups ditalini pasta
  • 2 tablespoons minced garlic
  • 1 15 oz can dark red kidney beans, drained and rinsed
  • 1 15 oz can great northern beans, drained and rinsed
  • 2 cups frozen green beans, thawed
  • 2 cups packed chopped fresh spinach
  • Shredded cheese, for serving

Instructions:

Combine chicken broth, water, tomatoes, celery, carrots, onion, Italian seasoning blend, and bay leaves in a 6 or 7-quart slow cooker. 

Season with salt and pepper to taste and cook on low heat 6 - 8 hours or high 3 - 4 hours. Check the veggies for doneness before proceeding.

Add in zucchini, garlic, kidney beans, and great northern beans and cook on high heat an additional 30 - 40 minutes. 

Add the pasta, and cook 20 minutes more or until pasta is tender (check this, don’t guess). 

Stir in spinach and green beans and cook a few more minutes until the green beans are heated through, and the spinach is wilted. 

Serve warm topped with Romano cheese.

Yield: 8

Crockpot Minestrone Soup

Crockpot Minestrone Soup

A simple and delicious family favorite inspired by Olive Garden! Freezes perfectly for reheating any time you need a piping hot bowl to warm you up! 

Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes

Ingredients

  • 4 cups chicken broth
  • 2 cups water
  • 2 14.5 oz cans diced tomatoes
  • ½ can tomato paste
  • 1 cup sliced celery
  • 1 medium carrots, sliced thin or diced
  • 1 small onion, diced
  • ¼ cup Italian seasoning blend
  • 2 bay leaves
  • Salt and pepper, to taste
  • 1 small zucchini, diced
  • 1 ½ cups ditalini pasta
  • 2 tablespoons minced garlic
  • 1 15 oz can dark red kidney beans, drained and rinsed
  • 1 15 oz can great northern beans, drained and rinsed
  • 2 cups frozen green beans, thawed
  • 2 cups packed chopped fresh spinach
  • Shredded cheese, for serving

Instructions

  1. Combine chicken broth, water, tomatoes, celery, carrots, onion, Italian seasoning blend, and bay leaves in a 6 or 7-quart slow cooker. 
  2. Season with salt and pepper to taste and cook on low heat 6 - 8 hours or high 3 - 4 hours. Check the veggies for doneness before proceeding.
  3. Add in zucchini, garlic, kidney beans and great northern beans and cook on high heat an additional 30 - 40 minutes. 
  4. Add the pasta, and cook 20 minutes more or until pasta is tender (check this, don’t guess). 
  5. Stir in spinach and green beans and cook a few more minutes until the green beans are heated through, and the spinach is wilted. 
  6. Serve warm topped with Romano cheese.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 230Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 920mgCarbohydrates: 40gFiber: 11gSugar: 8gProtein: 14g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Crock Pot Recipes
crockpot minestrone recipe

Low Carb Pumpkin Spice Trail Mix

By 2 Comments

This Low Carb Pumpkin Spice Trail Mix will satisfy your craving for a crunchy snack while indulging in all of your favorite flavors for Fall!

One thing I miss sometimes with the ketogenic lifestyle is CRUNCHY food! It sounds crazy to miss a texture with as much success as I am having and how good I feel... but it is true.

While I was never a huge granola fan before, I knew I needed to make something to satisfy my need for crunch that would not ruin my progress.

Looking For More Keto Recipes? Check out my entire Library Here.

This fall Pumpkin Spice Trail Mix is a great way to satisfy a sweet tooth, get some crunch, and fill you up. It is also perfect for a Keto-Friendly Holiday Party!

You can use any combination of the following, leaving out the items you don’t like and adding more of others, but I promise this tasty combo won’t disappoint. I gotta warn you, it is highly addicting and you may not be able to stop at a handful.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Pumpkin Spice Trail Mix - which is approximately ⅓ cup - has 6 net carbs, 11 total carbs, 5 g fiber, 25 g fat, 9 g protein, and 288 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 6

Low Carb Pumpkin Spice Trail Mix

Low Carb Pumpkin Spice Trail Mix

This Low Carb Pumpkin Spice Trail Mix will satisfy your need for crunch with your favorite flavors of Fall! 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • ½ cup almonds
  • ½ cup pistachios
  • ½ cup coconut flakes, unsweetened
  • 5 T. sugar-free syrup
  • 2 tsp. Vanilla extract
  • 2 tsp. coconut oil, melted
  • 3 t. Pumpkin spice

Instructions

  1. Preheat the oven to 325℉.
  2. Line a large baking sheet with aluminum foil or parchment paper.
  3. Toss together all ingredients in a large bowl, stir well to combine. You can use sugar-free maple syrup but I really like to use the flavored ones that are meant for coffee and other beverages, they add another layer of flavor. I used a pumpkin spice one to add even more pumpkin spice flavor.
  4. Spread mixture evenly over the baking sheet.
  5. Bake 20-22 minutes, stirring every 5 minutes to help it cook evenly.
  6. Remove from oven and allow to cool completely, it will be slightly sticky but will dry up as it cools down.
  7. Transfer to a large jar with a tight-fitting lid.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 268Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 790mgCarbohydrates: 11gNet Carbohydrates: 6gFiber: 5gSugar: 4gProtein: 8g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Appetizers

Cherry Tomato & Mozzarella Salad

By 1 Comment

This tomato mozzarella salad is one of the easiest keto side dishes you can make! Simple ingredients with tons of flavor! 

tomato mozarella salad

A few years ago Mike's brother gave him a tiny little cherry tomato plant. He told him that you can break off a piece of the plant and replant it to make a new plant.

This quickly became somewhat of a game, and before I knew it we had 22 cherry tomato plants growing on our back porch - each producing literally dozens of plump little tomatoes.

It was then that I had to get creative with cherry tomato recipes so that they did not spoil and my favorite was this simple easy Cherry Tomato Mozzarella Salad.

cherry tomato mozarella salad

My favorite part about this salad is how versatile it is! I prefer to use fresh basil and parsley in mine, but I have also made it with cilantro, oregano, or whatever fresh herbs I had on hand.

It is also delicious with a splash of balsamic vinegar! It only takes a few minutes to throw together, so I was literally able to walk outside and pick a bowl of cherry tomatoes, walk inside and within minutes I was eating my salad!

We have since given away our 22 little cherry tomato plants, but I still make a point to grab a container from the store or a bag from our farmers market. When you just need a little something fresh and full of flavor, this is the way to go!

Yield: 4

Simple Cherry Tomato Mozzarella Salad

Simple Cherry Tomato Mozzarella Salad

This tomato mozzarella salad is one of the easiest keto side dishes you can make! Simple ingredients with tons of flavor! 

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 pint cherry tomatoes
  • 4 oz fresh mozzarella, cubed
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon fresh parsley, chopped
  • ¼ cup olive oil
  • salt & pepper to taste

Instructions

  1. Rinse the cherry tomatoes and slice each one in half. Place in a medium mixing bowl and set aside.
  2. Cube the fresh mozzarella into bite sized pieces, add to the bowl.
  3. Whisk fresh herbs into olive oil and drizzle over tomatoes and mozzarella. 
  4. Sprinkle with salt and pepper to taste and serve at room temperature.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 202Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 18mgSodium: 223mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 2gProtein: 6g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Side Dishes
tomato mozarella salad

Roasted Cauliflower and Cheddar Soup

By 3 Comments

When the weather turns cooler you don’t have to give up your favorite delicious comfort foods to eat healthier...you can have your soup and eat it too.  Roasted Cauliflower and Cheddar Soup is the lighter answer to heavy soups like loaded potato (I happen to think this tastes just like my favorite loaded baked potato soup) without the guilt!!  Besides the flavor, this soup is great because it is gluten free, low carb, and keto friendly.

This soup is super easy to make and is perfect reheated. I used my Cuisinart Smart Stick Hand Blender to make it smooth and delicious in just minutes. There is no question this will be a staple in our household this Fall. Check out my other Low Carb Recipes you will want to try!

Yield: 12

Roasted Cauliflower and Cheddar Soup

Roasted Cauliflower and Cheddar Soup

Roasted Cauliflower and Cheddar Soup is the lighter answer to heavy soups like loaded potato without the guilt!! Besides the flavor, this soup is great because it is gluten free, low carb, and keto friendly.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1 head fresh cauliflower
  • 2 cups shredded cheddar cheese
  • ½ med onion, roughly chopped
  • 2 cloves garlic, crushed
  • 4 cups water
  • 2 tablespoon butter
  • 1 teaspoon ground black pepper
  • 4 tablespoon olive oil
  • 2 pieces crumbled fresh bacon

Instructions

  1. Rough chop cauliflower florets. Toss cauliflower in oil to coat.
  2. Spread cauliflower and garlic out on a large pan and place under the broiler in your oven for 15-20 minutes or until golden brown.
  3. Saute onions in butter in a large pot until they are translucent.
  4. Add water, cauliflower, garlic, salt and pepper to the pot of onions. Cook over medium heat for 30 minutes until softened.
  5. Use an immersion blender to process your ingredients until smooth. If you don’t have an immersion blender you can transfer to the blender, leaving the lid vented to avoid a hot explosion of liquid (never place lid tightly covered with hot ingredients in a blender).
  6. Add cheese and stir until completely melted. Top with a sprinkle of shredded cheddar and a bit of bacon.

Notes

Note: To thicken your soup you can choose to use about 2 tablespoon of xantham gum, coconut flour or corn starch - depending on your macros. You can also add more shredded cheese or less water to make it your desired consistency! I have always used broth in the place of water to increase my sodium and give an extra boost of flavor! 

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 156Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 26mgSodium: 181mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 1gProtein: 6g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Side Dishes

Quinoa and Pomegranate Salad

By Leave a Comment

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BlockPartyHero #CollectiveBias

Summertime is in full swing here at the Moscato Household - which means our grill and patio are getting quite the workout with family gatherings and block parties with friends from the neighborhood. I love nothing more than filling my home with loved ones to relax and enjoy just being together while eating all of our summertime favorites. I remember last year one of my SweatSisterz bringing over a delicious dish of quinoa and pomegranate, so when I had the opportunity to team up with Sam's Club to show off some delicious summertime block party foods, I knew this was the perfect dish to share.

sams club summer block party favorites

I am not the only one holding Summertime Block Parties this season. Recently Mike and I headed off to our local Sam's Club for the Swanson Block Party held right inside the store. Their Block Party featured all of the must-haves for you to be a #BlockPartyHero this Summer including Swanson Chicken Broth, truRoots Quinoa, Pace Organic Medium Salsa and more! We had a blast sampling these tasty block party treats! These ladies used Swanson Chicken Broth with onions and sweet peppers to make their truRoots, and paired it with grilled chicken covered in Pace Medium Salsa - I was amazed how something so simple had so much flavor!

block party

Quinoa is one of my all-time favorite foods, and when you make it with Swanson Chicken Broth's unique blend of flavors instead of water, you take the flavor to a whole new level. Swanson Chicken Broth is one of my staples year round, and I love that I can get a six pack from Sam's Club, because goodness knows we use it a lot! Quinoa is so versatile you can include it in tons of recipes from using it to replace pasta with your favorite spaghetti sauce to using it to replace potatoes in latkes. truRoots Quinoa is Certified USDA Organic, Non-GMO Project Verified, and Gluten Free. In this Quinoa and Pomegranate Salad, you have the savory taste of the truRoots cooked in Swanson Chicken Broth paired with the sweet, tart flavor of the pomegranate seeds to make the perfect side dish to any of your grilling favorites.

summer block party 3
quinoa pomegranate salad
Yield: 6

Quinoa and Pomegranate Salad

Quinoa and Pomegranate Salad

Quinoa and Pomegranate pair together perfectly in this delightfully sweet side dish.

Cook Time 20 minutes
Total Time 20 minutes

Ingredients

  • 2 cups Swanson 100% Chicken Broth
  • 1 cup truRoots Quinoa
  • 1 large pomegranate
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ bunch parsley, , chopped
  • ½ cup pine nuts, (optional)
  • 3 tablespoon extra virgin olive oil
  • 2 tablespoon red wine vinegar

Instructions

  1. Bring chicken broth and quinoa to a boil in a large pot. Cover and let simmer 15 minutes or until all broth is absorbed. Let cool. Fluff with a fork.
  2. In a large bowl of cold water, remove pomegranate seeds and rinse well.
  3. In a separate bowl whisk together olive oil, salt, sugar, vinegar, and parsley.
  4. Mix all ingredients together and serve immediately.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 220Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 2mgSodium: 700mgCarbohydrates: 18gFiber: 3gSugar: 8gProtein: 4g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Side Dishes
pomegranate and quinoa salad

Quinoa and Pomegranate Salad is the perfect, simple, nutritious addition to your Summer Block Party. And while you are at Sam's Club, grab some of their new Pace Organic Medium Salsa which comes in a 2 pack of 24oz jars. Pace Organic Salsa is everything you love about Pace Salsa, but now USDA Certified Organic so you know what you are feeding your family and doing it for a great price. Medium heat makes it enjoyable for everyone, with just the right amount of umph. Pace Medium Organic Salsa is great straight out of the jar or you can use it as a topping to your favorite grill favorites - or my all time favorite is to toss it in the slow cooker with chicken breasts to make chicken tacos that will rival any restaurant!

Pace Organic Salsa

You can be a Block Party Hero and pick up all of your essentials right at your local Sam's Club and check out more summer recipe inspiration featuring Swanson and truRoots as well as enter the Summer Sweepstakes on the Block Party Hero website! You can also click here to see if your local Sam's Club will be having their own Swanson Block Party!

quinoa pomegranate salad

Carrot and Cauliflower Herb Mash

By 12 Comments

This Carrot and Cauliflower Herb Mash is the perfect Whole30 Side Dish for all of your holiday meals!

whole30 holiday side dish

Since beginning Whole30 back in July, my entire life has changed. Yep, I realize how totally cliche that sounds and I am perfectly ok with it - because it is true.

My Whole30 Experience was incredible, and since then I have maintained the lifestyle about 90% - splurging on my last two press trips but staying compliant at home. However with the holidays coming up, I know it is going to be easier and easier to let myself slide if I do not have a plan.

So I began this week testing out some "Whole30 Holiday" type food so that when the big day comes, I know I will be serving my family something super tasty - and super healthy.

This week I tried out a Carrot and Cauliflower Mash that was absolutely amazing. The recipe was not only delicious - it was quick and easy to make.

The recipe said it served four, but all four of us were wishing for more. It had a sweet and savory taste at the same time - pairing perfectly with chicken, but will also be amazing alongside ham or turkey.

Yield: 6

Healthy Thanksgiving Side Dish – Carrot and Cauliflower Herb Mash

Healthy Thanksgiving Side Dish – Carrot and Cauliflower Herb Mash

This Carrot and Cauliflower Herb Mash is the perfect Whole30 Side Dish for all of your holiday meals!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • one head of cauliflower, steamed or boiled until soft
  • 2 cups of carrots , steamed or boiled until soft
  • 1 medium sized yellow onion, diced
  • 1 teaspoon of minced garlic
  • 1 tablespoon rosemary
  • 1 tablespoon thyme
  • ¼ cup olive oil, divided

Instructions

  1. In a large skillet, put half of olive oil, diced onion and seasonings and sauté slowly until onion is translucent.
  2. Pour onion mixture in to large food processor.
  3. Add in carrots and cauliflower, and process until smooth – slowly drizzling in remaining olive oil.
  4. Serve with your favorite Whole30 meat. Voila!

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 129Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 45mgCarbohydrates: 10gFiber: 4gSugar: 4gProtein: 2g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Side Dishes
Yield: 6

Healthy Thanksgiving Side Dish – Carrot and Cauliflower Herb Mash

Healthy Thanksgiving Side Dish – Carrot and Cauliflower Herb Mash

This Carrot and Cauliflower Herb Mash is the perfect Whole30 Side Dish for all of your holiday meals!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • one head of cauliflower, steamed or boiled until soft
  • 2 cups of carrots , steamed or boiled until soft
  • 1 medium sized yellow onion, diced
  • 1 teaspoon of minced garlic
  • 1 tablespoon rosemary
  • 1 tablespoon thyme
  • ¼ cup olive oil, divided

Instructions

  1. In a large skillet, put half of olive oil, diced onion and seasonings and sauté slowly until onion is translucent.
  2. Pour onion mixture in to large food processor.
  3. Add in carrots and cauliflower, and process until smooth – slowly drizzling in remaining olive oil.
  4. Serve with your favorite Whole30 meat. Voila!

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 129Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 45mgCarbohydrates: 10gFiber: 4gSugar: 4gProtein: 2g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Side Dishes

I can not wait to serve this Whole30 side dish next to my big Thanksgiving Turkey. I will be doubling - if not tripling the recipe - we loved it that much.  Plus I love that it was simple and only took a few minutes to make. The girls have already asked when we can have it again. Talk about a huge win!

Do you cook healthy for the holidays?

Whole30 Ranch Dressing Recipe: Total Game Changer

By 38 Comments

When I completed my first whole30 I was ecstatic - for two reasons. One, I had amazing results and felt better than I could ever remember feeling before. And two, I was going to get to reintroduce some of my favorites that I had missed so much! One of those items was ranch dressing. Now, being from the South, ranch dressing is a staple - and we put it on everything. Salads, vegetables, grilled chicken - you name it - you can put ranch on it. However, I did not want to go back to my old ways of eating since I felt so good, so I set off to find the perfect whole30 compliant ranch dressing.

whole30 ranch dressing

During my whole30 this dressing was an absolute staple in my house - but now that I am living more of a Ketogenic Lifestyle I am beyond excited that my beloved Whole30 Ranch is low carb too! While I may not be dipping carrots in it much anymore, I absolutely pour it on my salads, Keto Pizza and Keto Chicken Tacos!! And of course this is a must have for my Keto Pizza Chips which are the perfect low carb snack! You can use my Whole30 Mayo Recipe or Duke's Mayo is a great premade alternative that you can find at your local grocer. Both will taste absolutely delicious!

So without further ado, here is my favorite ranch dressing recipe ever.

Yield: 12

Whole30 Ranch Dressing Recipe: Total Game Changer

Whole30 Ranch Dressing Recipe: Total Game Changer

This whole30 Ranch Dressing is a total game changer. Better than any bottled ranch you have ever had, this will go on literally everything!

Prep Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 cup coconut milk
  • 1 cup whole30 mayo
  • 1 teaspoon dill
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon sea salt

Instructions

  1. In a nice large measuring cup pour 1 cup of coconut milk. Then spoon in whole30 mayo until liquid level reaches two cups.
  2. Add in spices and whisk well. Cover and let chill in refrigerator for at least 30 minutes. Enjoy!
  3. *Tip: experiment with coconut milks – some have a stronger coconut flavor than others. The milder the coconut flavor, the tastier your ranch will be!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 163Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 8mgSodium: 163mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Condiments