All posts by RAverett

Seven Salads for a Cool Supper

July 29, 2025 RAverett Leave a comment

We’re winding down July now and getting ready to step into Hot August Nights. Actually, our temperatures in Reno Nevada haven’t been too bad and the forecast shows us entering August in the mid-80s. Still too hot to do anything elaborate in the kitchen.

With this in mind, I took a stroll through my previously posted salads to revisit during the month. So, I’d like to share these with you since some go back a few years and might be new to you. All are deliciously low carb.

Shrimp and Asparagus Salad

Requiring only a little cooking for the shrimp and asparagus, this dish comes together in about thirty minutes or less. The lemon vinaigrette can be prepared in advance and refrigerated until ready to serve.

Photo: Shrimp Salad

Find this easy to prepare salad here.

Salmon Salad

Although I originally made this on a chilly March day, it is still an excellent summer salad.

Photo: Salmon and Bacon Salad

Get this recipe here.

Bacon and Cauliflower Salad

Photo: Cauliflower salad

While this is my substitute for a potato salad, this one is hearty enough to be a main course. Or add a sausage and low carb hot dog bun (several on the market) for a more substantial meal.

The recipe is here.

Summer Vegetable Salad

Another substitute for a potato salad, this one is light, low calorie, and low carb, and it tastes wonderful.

Find the recipe here.

BLT Salad

Love a bacon, lettuce, and tomato sandwich? This is a great way to get all those lovely flavors without the bread. Easy to make and delicious to eat. Check out the secret ingredient.

The recipe is here.

Tostado Salad

Butternut Chicken Tostada

This is like a taco salad with butternut squash and so tasty. If you don’t have a star mold to shape the low carb tortilla (you can get 0 carb ones now!), you can use a cup cake pan to shape it by flipping the pan so the opening are facing down and positioning the tortilla between the cups to form a bowl shape. Or you can just wrap the salad in a warmed-up tortilla.

Get the recipe here.

Fresh Chicken and Strawberry Salad

You can find these on the menu in several restaurants during the summer. Strawberries are a natural in salads.

Get the recipe here.

That wraps up this selection of salads. Give them a try and/or add your own twists to them. Don’t like strawberries? Add a different fruit. Prefer a different meat? Change it out.

Beef, Main Dish, Mexican/Spanish Recipes, Pork, Poultry, Recipes, Seafood, Vegetarian

Almost July! Ay-yi-yi!

June 29, 2025 RAverett Leave a comment

About 11 years ago, I posted a recipe for a Chile Relleno casserole that I often make. It is so simple to make and tastes so good. I made a similar one a couple of days ago and I’d like to share this newer version with you.

Just as I posted the original version around the 4^th of July, this post is in the same time frame. Why? Because it’s easy to make this dish earlier in the day when it’s still cool, then bake it after the temperature drops later in the evening. No one wants to spend a long time in a hot kitchen, and you can only eat so many salads as a main course.

This recipe is versatile. Where I usually serve this dish with a tomato sauce, you can switch the topping sauce using an avocado salsa (I use Herdez), a regular salsa, a green chile enchilada sauce, or just sour cream. Easy. You can make it meatless for Meet Free Monday or if you’re a vegetarian or you can add the meat of your choice if you want a heartier meal.

Rene’s Chile Relleno Casserole

Served with a tortilla and an orange coleslaw.

INGREDIENTS:

8 Poblano or Anaheim chiles Fresh or Canned
4 Eggs (one for each two chiles)
1 cup Mexican blend shredded Cheese (divided)
1 cup Ricotta Cheese or 8 oz. Cream Cheese (softened)
1/2 teaspoon Chile Powder
1/2 teaspoon Garlic Powder
1/4 teaspoon Black Pepper
½ cup Heavy Cream
2 tablespoons Low Carb Flour (I use Carbquik or DCC All Purpose)

INSTRUCTIONS:

If preparing fresh chiles, blister them over an open flame on in the broiler until they are black on both sides. Place in a plastic bag to steam for about ten minutes. Run under cold water and slide the skin off the chiles. You can use a paring knife to scrape it if it doesn’t come off easily. Cut the tops off, then slice down one side to the bottom point. Clean the seeds and membranes out. These are what make the chile so hot, so if you want it really hot, leave some in. Dry the chiles with a paper towel and set aside.

If you’re using canned chiles, pat them dry with a paper towel and set aside.

In a small mixing bowl, add the ricotta cheese and seasonings. If you use cream cheese, beat it until creamy, then add the seasoning. Stir in ½ of the cheese. *

In another bowl, crack the eggs and add them to the bowl. Check for any shells. Beat with a fork or a whisk until they are blended and foamy. Add heavy cream and flour and whisk together.

Grease or spray an 8×8-inch casserole dish. Place each chile in the dish so you have four across two rows. Turn the chiles on the second row so they fit between the ones in the first row. Put about a tablespoon of filling into each chile and pull together. If you have extra filling, add a little to each.

Sprinkle 1/4 cup off cheese over the chiles, then pour the egg mixture over the top. Sprinkle the rest of the cheese over the top. If you want it really cheesy, add more. The carbs are low in cheese, so it won’t add much more.

At this point, you can cover the dish with plastic wrap and put in the refrigerator until you are ready to bake. Take out about 30 minutes before baking.

Bake in a pre-heated 350-degree oven for about thirty minutes until the eggs are set and the cheese is lightly browned.

Let cool five minutes, then serve. Makes 8 servings.

Nutrition information per serving: Poblano Peppers (Anaheim are 2 carbs higher)

Calories:234 Fat:16 g Fiber: 3.8 Protein: 12 Net Carbs: 6.3 g

* Meat add-ins: For a heartier meal, you can add any of these meats to the ricotta mixture and most are no carbs or less than 1 carb.

1 cup shredded chicken or turkey
1 cup ground beef, lightly cooked and drained
1 cup shredded beef (a good use for leftover roast)
1 cup of cocktail shrimp
1 cup of shredded crab
1 cup of shredded pork
1 cup of ground sausage (partially cooked and drained)

1 cup of pork chorizo (partially cooked and drained)

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Breads, Healthy Life, Product Review

What Is Life Without Bread?

May 19, 2025 RAverett 1 Comment

Here’s my promised article on commercial low-carb breads.

“Bread is the staff of life.” – Jonathan Swift

For most of my life, I’ve heard that bread is a necessity—an essential companion to every meal and a symbol of comfort. While I don’t have hard research on how biologically vital it is, I do know this: I love its taste. There’s just something irresistible about the smell of bread baking, the crunch of a good crust, or the soft, pillowy interior of a fresh loaf. The variety alone is staggering. Almost anything can be baked into bread. My roommate once made medieval-style bread using dried peas—it was nearly brick-like in density but paired beautifully with stew. (I joked that if we ever ran out of building supplies, we could construct a small fortress out of it. Bonus: it’s edible in case of siege!)

These days, bread options are as plentiful as stars in the sky. But for those of us trying to keep carbs in check, this bakery bounty can feel more like cruel temptation than delight.

When Bread Breaks Your Carb Bank

Before the low-carb boom of a few years ago, bread-lovers on a Keto or low-carb diet were left clinging to hope and a bag of almond flour. My pantry overflowed with various low carb flour, add-ins, and even powdered egg whites! I experimented with everything from psyllium husk to guar gum, trying to mimic the structure and flavor of bread. The problem? All those low-carb flour blends were missing one crucial component—gluten. That magic protein gives bread its chewy texture, rise, and soul. Without it, you end up with something more closely resembling sponge cake’s flat cousin.

Beer bread image — Look at the lovely beer bread I made. It’s kind of short and has a lumpy top. Not the greatest, but it tasted all right.

Then, in a twist worthy of a culinary miracle, researchers figured out how to create low-carb gluten. Back into the mixing bowl it went, and suddenly bread started acting like… well, bread again.

Low carb homemade loaf of bread — Look at this beauty once I added gluten and an assortment of other ingredients to get this fabulous-looking loaf.

Despite this progress, my early bread-making attempts were hit-or-miss. Some loaves came out great; others, not so much. Then came the Keto explosion, and commercial bread makers took notice. Today, dozens of brands are making low-carb breads. Not all are winners (I’ve bravely sampled more cardboard-textured slices than I care to count), but some are truly excellent.

So here it is—my highly selective, personally taste-tested list of low-carb breads worth putting on your plate.

Top Low-Carb White Bread Picks

Inked Winter Wolf Keto White Bread – Net Carbs = 1g

While I’m not a diehard white bread fan, I do occasionally crave French toast or a classic PB&J. This sturdy, full-flavored white bread holds up like a champ. Toast it, butter it, stuff it—it doesn’t fall apart. It even makes excellent breadcrumbs if you dry it out. At $5.95 a loaf from Safeway, it’s reasonably priced for a specialty bread. If you order directly from Inked, or via Amazon or Walmart, factor in shipping. My tip: order several loaves at once to spread out the cost. (They freeze beautifully.)

Nature’s Own Lite Soft White Bread – Net Carbs = 1g

Available at many grocery stores, this is my solid second pick. It’s soft, mild, and very close to regular white bread. Slightly less flavorful than Inked, but still a great option for toast or sandwiches. Prices may vary, but I’ve seen it at Walmart for just over $6 a loaf.

Top Low-Carb Seeded Bread Picks

Seeded breads are my absolute favorite. They’re hearty, flavorful, and mimic traditional wheat bread better than most.

Inked Timber Wolf Keto Seeds Bread – Net Carbs = 1g

This is one of my top two everyday breads. It has a rich, nutty flavor and toasts like a dream. It works for grilled cheese, burgers, or just slathered with butter and sugar-free jam. In my area, this San Francisco bakery’s loaves tend to sell out quickly, so when I see it, I grab it. It’s priced similarly to their white bread, so again—bundle and freeze.

Guacamole Avocado Toast with Bacon Strips. So easy and so good!

Carbonaut Seeded Bread – Net Carbs = 2g

It’s a tight race between Carbonaut and Timber Wolf. Carbonaut leans heavier and heartier, with even more seeds and slightly thicker slices. (Pro tip: it makes excellent avocado toast. Yum.) While it’s a tad higher in carbs, it’s worth it for the texture and taste. My supermarket carries it in the freezer section, though supply can be spotty. They also have a gluten-free version for those avoiding all wheat.

Sola Deliciously Seeded Bread – Net Carbs = 1g

Sola makes great bread, no doubt. This seeded version is flavorful and firm, though it doesn’t rise quite as tall as my top two. The biggest drawback? Availability. My local Walmart carries Sola products, but the seeded bread is a rare find. If you spot it, grab it. Their oat bread is also excellent and more readily available.

Pick Your Bread (and Eat It Too)

So there you have it—my current top picks for white and seeded low-carb breads. The market is always changing, with new contenders popping up regularly, and the best brands keep improving their recipes. I’ll keep tasting (a tough job, I know) and post updates whenever a standout loaf rises to the occasion.

Next up: I’ll dive into the world of low-carb bagels, croissants, Hawaiian bread, and dinner rolls. Yes, you read that right—Hawaiian bread. Stay tuned.

If you’ve tried any of the breads on this list, I’d love to hear your thoughts. Got a favorite I didn’t mention? Drop me a comment—I’m always up for a taste test.

Bon appétit—and happy slicing!

Mexican/Spanish Recipes, Recipes, Vegetables & Salads

Zesty Fiesta Salad

May 3, 2025 RAverett Leave a comment

Mexican festival header

¡Buenos días, mis amigos y amigas! Good day to everyone!

That wonderful Mexican holiday when everyone wants to celebrate—because who doesn’t love a good party—is just around the corner. That’s right! It’s Cinco de Mayo—May 5th!

No, it’s not quite May Day (which was May 1st) or “May the 4th Be With You” (which is tomorrow—Happy Star Wars Day to the fans!). And it’s not Mexican Independence Day—that comes in September.

Cinco de Mayo celebrates Mexico’s victory over French forces at the Battle of Puebla in 1862. It symbolizes Mexican resilience and resistance. I never even realized the French tried to invade Mexico!

It all started when Mexican President Benito Juárez declared a moratorium on loan-interest payments to foreign creditors, including France, Britain, and Spain. In response, those countries sent troops to demand repayment. Britain and Spain ultimately negotiated settlements, but Napoleon III had bigger plans—he wanted to establish a French-controlled monarchy in Mexico to expand French influence.

Though outnumbered and outgunned, the Mexican forces at Puebla managed to defeat the French army, marking a significant victory. While it wasn’t the final battle, it was an important moment for Mexico. To this day, the people of Puebla celebrate with parades, reenactments, cultural festivities—and, of course, amazing food!

In the United States, Cinco de Mayo has evolved into a celebration of Mexican-American heritage. So grab your tacos, margaritas, or a cold beer, and celebrate! Or enjoy a backyard party featuring this delicious Zesty Fiesta Salad alongside grilled or barbecued chicken or pork.

A Flavorful Low-Carb Addition to Your Cinco de Mayo Feast

bowl with salad ingredients

This salad is a real winner for a festive dinner or even a relaxing Sunday meal with roasted or grilled chicken or pork. It’s quick and easy to make, especially if you prep the ingredients ahead of time.

Want a shortcut? Buying coleslaw mix or shredding your cabbage early and storing it in a plastic bag can save you time.

This handy shredder is a real time saver for me (not to mention avoiding shredding your knuckles) and it’s affordable. If, by any chance you can’t find cumin at your grocery store, you can order it or just about any other spice from Amazon here.

As written, the recipe is bold and spicy. If you prefer a milder version, simply reduce the chili powder. The spice level leaves a definite tingle and burn on my taste buds!

To keep the net carbs under 10, I adjusted the amounts of corn and beans, but if you have more carbs to spare, feel free to add extra.

For maximum freshness, use real lime juice—it tastes much better than the bottled variety. Need a juicer? Some electric ones are comparable in price to manual ones.

Check out this one.

Here’s a little tip. If your lime or orange is too fresh and it feels really firm, roll it in your hands or on the counter until you break down the fruit inside so you can get as much juice as you can from it.

Hey there! Just a heads-up—some links on this blog are Amazon affiliate links. If you make a purchase through them, I earn a small commission (at no extra cost to you!). It’s like sharing a secret recipe for success—thank you for helping me keep cooking up delicious low-carb creations!

Zesty Fiesta Salad

a one cup serving of the salad topped with cheese and cilantro.

Recipe adapted for low carb from a recipe on AllRecipes.com

INGREDIENTS
1 (16 oz) bag cabbage coleslaw mix or shredded cabbage
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 red onion, diced
1 jalapeno, deseeded and finely chopped
2/3 cup frozen corn, thawed
2/3 cup black beans, drained and rinsed
1/4 cup green onions, chopped
⅓ cup fresh cilantro, chopped (optional)

DRESSING
3/4 sour cream
1/4 cup water
juice of 1 lime
2 teaspoons chili powder
1/2 teaspoons salt
1 teaspoons paprika
1/2 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons cilantro, minced
1/4 cup Mexican blend Cheese or Coteja Cheese (optional)
1 Avocado diced (optional)

PREPARATION
Prepare all ingredients before your start. Chop the peppers, onion, green onion, jalapeno, cilantro, and cabbage, if needed. Drain and rinse the beans to get the juice around them off.

In a large bowl, add all the salad ingredients and toss or stir them together to distribute them as evenly as possible through the cabbage.

In a small bowl, mix the dressing ingredients, except the minced cilantro, until smooth. Add water 1 tablespoon at a time if dressing is too thick. It should be about the consistency of a thick gravy–easy to mix in the bowl, but not runny.

Pour dressing over salad and toss until it is mixed into the salad well.

Place in the refrigerator until ready to serve and allow at least 30 minutes for the flavors to blend together. Peppers develop more flavor as they sit. Sprinkle cheese and cilantro leaves over the top when you serve this.

Makes 8 servings.

Nutrition Information (not including optional ingredients):
Calories: 106 Fat: 3.9 g Sodium: 391 g Carbohydrates: 14 g Fiber:4.21 g Protein: 3.6 g Sugar: 3.5 g Net Carbs: 9.8 g

Other recipes that you might like for your celebration:

Zucchini Taco Boat Taco Lasagna

Spaghetti Squash Tamale Pie Spicy Cod with Chorizo

How do you celebrate Cinco de Mayo? What is your favorite margarita? (I love a peach one.)

Breads, Recipes

A Different Kind of Scone

April 20, 2025 RAverett

Happy Easter, Everyone!

Wishing you a beautiful day here in my city and across the world. I am hoping that most of you are enjoying some lovely weather too. If not, don’t worry—better days are on their way!

Today, I’m revisiting a recipe I first tried a few years ago: scones. Now, I love any kind of scone, but these particular ones have a special place in my heart. Known as Bakestone Scones, or griddle scones, they’re made on the stove—a lifesaver when your oven is busy with other treats, like dinner.

These scones are delightfully simple, but you can jazz them up with a handful of fresh herbs for an extra pop of flavor. Of course, a pat of butter and a dollop of jam work wonders too.

The recipe has its roots in Wales, where they’re called Telsennau Criwsion in the Welsh language.

For my version, I used Carbquik Baking Mix, which includes a touch of lard for richness. You can also use finely ground almond meal—like the one from Blue Diamond—as an alternative for a low-carb twist.

Bakestone Scones or Griddle Scones
Teisennau Criwsion

INGREDIENTS:

1-3/4 cups Low Carb Flour
2 teaspoon Baking Powder
Pinch Salt
4 tablespoons Butter
3 to 4 tablespoons Cream

INSTRUCTIONS:

Mix the flour, salt, and baking powder together in a bowl, then rub in the butter until the mixture resembles breadcrumbs.

Add enough cream to form a stiff paste. Roll out to a thin cake on a lightly floured surface and cut into small rounds.

Lightly grease a hot griddle and cook, turning once until golden brown on both sides. Split in half and serve with butter.

Makes 10 to 12 scones.

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Skinny Girl Bistro

All posts by RAverett

Seven Salads for a Cool Supper