Inspired by a low-carb teriyaki chicken recipe found through Google. Modified, tested, and prepared by Faithful Steps. AI picture, but this is almost exactly what it looked like I wanted to make teriyaki chicken, but I also wanted to prepare the sauce from scratch so I could control what went into it. Bragg Coconut Liquid Aminos, Swerve Brown Sugar Replacement, minced garlic, and fresh ginger create a sweet and savory sauce without regular brown sugar. Ingredients 1½ pounds b

Actual picture of my finished recipe I created and refined this quiche to show how turnips can be a better choice than potatoes for people eating low carb. Shredded turnips make a savory hashbrown crust. I added mushrooms, shallots, garlic, almond milk, and dairy-free cheddar to the filling. Servings: 6 generous pieces Pan: 7 × 11-inch glass baking dish. INGREDIENTS Turnip hash brown crust • 3 to 3½ cups finely shredded raw turnips (about 350 g before cooking for the carb est

A Faithful Steps kitchen note: About this version This recipe was created by Jennifer Tammy at Sizzle and Salt. I prepared it with one change: I replaced 1 tablespoon arrowroot powder with ⅛ teaspoon xanthan gum. The xanthan gum thickened the onion gravy while reducing the carbohydrates. Ingredients 2 tablespoons coconut oil, divided 2 tablespoons butter, divided 2 medium yellow onions, thinly sliced 1–2 teaspoons balsamic vinegar 4 boneless pork chops Salt and black pepper,

Meatloaf is my husband Michael’s favorite dinner, so he was not sure what to think when I told him I had made it differently. The look on his face seemed to say, “Did you wreck my meatloaf?” But after he tried it, he said it was a keeper. The cheese-filled center, vegetables and crispy bacon gave his favorite comfort food a delicious new twist. Servings: 4 INGREDIENTS MEAT MIXTURE • 1½ pounds ground beef • 1 large egg • 2 tablespoons almond flour • 1 tablespoon soy sauce • 2

AI-generated image representing the finished recipe—because I forgot to take a picture before we started eating…again! When I told Michael that dinner was a new stroganoff made with tofu, he gave me a look that seemed to say, “Really?” He was skeptical, but he tried it. His only suggestions were to cut the cabbage thinner and cook it longer. He liked everything else so much that he took the leftovers to work the next morning. This creamy, meatless stroganoff uses mushrooms, t

Do not throw away the almond pulp left after making almond milk! These thin, savory crackers have a mild crunch and plenty of flavor. Slowly drying them in the warm oven helps the centers firm up without burning the edges. INGREDIENTS 2 cups well-drained almond pulp, firmly packed 2 large eggs 4 tablespoons vital wheat gluten 2 tablespoons almond flour 2 tablespoons avocado oil or olive oil 1 teaspoon salt 1 teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon baking pow

Here’s How This Recipe Turned Out in My Kitchen Serves 4 A simple one-dish meal made with chicken, turnips, onions, celery, and plenty of garlic. • • • Ingredients 2 boneless, skinless chicken breasts, cut into bite-size pieces 4–5 medium turnips, scrubbed well and cut into about ½-inch pieces (peel if desired) 1 large, sweet onion, cut into wedges ½ large red onion, cut into wedges 2 celery stalks, cut into 2-inch pieces 2 rounded teaspoons jarred minced garlic 2 tablespoon

Chicken legs with onions served with cauliflower rice cooked in the flavorful juices from the crock pot. Sometimes a recipe needs a second try. The first time I made these crock-pot chicken legs, they were good, but I knew they could be better. So I made them again, adjusting the onions, garlic, seasonings, and cooking liquid until we had the flavor we wanted. Then I discovered one more bonus—the juices left in the crock pot made a delicious way to cook cauliflower rice. What

Rich Garlic-Parmesan flavor with a lightly golden topping INGREDIENTS • 1 pound salmon fillet, whole or cut into portions, skin on • Salt, to taste • Freshly ground black pepper, to taste • 4 tablespoons butter, melted • 1/4 cup finely grated Parmesan cheese • 2 level tablespoons minced garlic • 2 tablespoons freshly chopped parsley DIRECTIONS 1. Preheat the oven to 350°F. Pour just enough of the melted butter into a metal baking pan or a glass baking dish specifically labele

These thick, savory almond-pulp crackers turn leftover almond pulp into a hearty homemade snack. Seasoned with garlic and onion, they are slowly baked until golden and firm, with a substantial bite. INGREDIENTS 2 cups well-drained almond pulp, firmly packed 2 large eggs 4 Tbsp vital wheat gluten 2 Tbsp almond flour 2 Tbsp avocado oil or olive oil 1 tsp salt 1 tsp garlic powder ½ tsp onion powder ½ tsp baking powder DIRECTIONS Preheat the oven to 275°F. Line one full-size baki

Sweet pineapple, savory teriyaki, tender eggplant, and oven-baked salmon SERVES 4 | OVEN 400°F | BAKE ABOUT 20 MINUTES INGREDIENTS • 4 salmon fillets (about 6 ounces each) • ½ large eggplant or 1 small eggplant • 4 slices fresh pineapple • ⅓ cup teriyaki sauce, divided • Garlic powder, to taste • Onion powder, to taste • Nonstick cooking spray DIRECTIONS 1. Preheat the oven to 400°F. Lightly coat a baking dish with nonstick cooking spray. 2. Place the salmon fillets i

I created this sauce because my husband is lactose intolerant, but I still wanted him to enjoy a creamy chicken and broccoli Alfredo bake. He can tolerate butter and a small amount of feta, so I used those along with unsweetened almond milk, plant-based cream cheese, nutritional yeast, and plant-based cheddar. This is a lower-lactose sauce, not a completely dairy-free sauce. Everyone’s tolerance is different. If you cannot tolerate feta, leave it out and use a little more pla

Eating low carb doesn't mean giving up the foods you love. Almost any favorite or traditional meal can be adapted into a delicious low-carb version. This Coconut Lime Tilapia is inspired by the bright flavors of Southeast Asian cooking, with coconut milk, lime, garlic, ginger, and warm spices creating a creamy, flavorful sauce. It's naturally lactose-free, too. Served with cauliflower rice, it's a simple low-carb meal that proves healthy changes can still taste delicious. Ser

This colorful Mediterranean-inspired skillet combines tender eggplant, green bell pepper, chicken, tomatoes, and Italian seasoning in a flavorful one-pan meal. Servings: 4 INGREDIENTS · 1 lb boneless, skinless chicken breast or thighs, OR 1 lb cooked or rotisserie chicken, shredded or cut into bite-size pieces · 1 medium eggplant, cut into bite-size pieces · 1 green bell pepper, chopped · 1 small onion, chopped · 2–3 cloves garlic, mince

Right from my oven There is something special about homemade bread fresh from the oven. If you enjoy the hearty texture of traditional rye bread but prefer a milder flavor, you'll love this loaf. This low-carb sandwich bread has a satisfying chew, slices beautifully, and is sturdy enough for sandwiches and toast while remaining tender and flavorful. This recipe was tested using fresh eggs from our own hens, but store-bought large eggs work beautifully, too. Whether served war

A low-carb adaptation inspired by the fresh, vibrant flavors of Israel. Ingredients 2 pounds boneless, skinless chicken thighs, cut into strips about 1½ inches wide 2 tablespoons olive oil 2 tablespoons garlic powder 2 teaspoons dried oregano 1 teaspoon dried thyme 1½ teaspoons salt 1 teaspoon black pepper 1 cup sliced black olives 1 large lemon, thinly sliced (I used 4 small limes from my tree, thinly sliced.) Directions Preheat the oven to 375°F (190°C). Lightly season bot

Fresh from my oven Crispy on the outside, tender on the inside, and coated in a rich Golden Honey Dijon glaze, this low-carb baked tofu is a satisfying plant-based meal. Enjoy it with roasted vegetables, riced cauliflower, or in a fresh garden salad. Servings: 4 Prep Time: 20 minutes (+20 minutes to press tofu) Bake Time: 40–45 minutes INGREDIENTS For the Tofu 1 block (14–16 ounces) extra-firm tofu, pressed and cut into medium cubes 2 tablespoons olive oil 1 teaspoon garlic p

Sometimes dinner isn't planned. Michael and I hadn't had a chance to go grocery shopping, and we were running low on food. So I looked at what we still had in the house: ground sausage, a head of cauliflower, a red onion, frozen mushrooms, Rotel, tomato sauce, garlic powder, and cheese. It was enough. Because many of the foods we normally keep on hand can be used in lower-carb meals, I didn't need a special trip to the store to make dinner. I could take what was available and

Inspired by a classic recipe. Adapted for my kitchen. Many of our favorite recipes have a story to tell. Goulash is one of them. The original Hungarian Gulyás dates back centuries and was prepared by cattle herders who slowly cooked chunks of beef with onions, water, and later the rich paprika that became a hallmark of Hungarian cooking. As the recipe traveled across Europe and eventually to America, families adapted it using ingredients that were available to them, creating

My picture of cooked Low-Carb Bacon-Wrapped Tilapia with 4 pieces of bacon on each fillet. The secret to this recipe is starting with frozen fish. Baking the fish from frozen gives the bacon time to slowly render and become crispy while the fish cooks gently. As the bacon cooks, its smoky flavor has time to season the fish, creating a tender, flaky fillet wrapped in crisp bacon. This simple technique is what makes this recipe so delicious. INGREDIENTS 4 frozen tilapia fillets