Tagged with 'low-carb'

Honey Garlic Sriracha Chicken

Flavour packed Honey Garlic Sriracha Chicken, made with the easiest, and most delicious marinade/dipping sauce! Restaurant quality chicken made right at home!
Serves: 6
  • ¼ cup honey
  • 2 tablespoons Sriracha (Asian Chile sauce)*
  • 5 cloves garlic, crushed (or 1¼ tablespoon minced garlic)
  • 2 tablespoons rice wine vinegar
  • 1½ tablespoons low sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 6 boneless chicken thighs, with or without skin
  • 1 tablespoon cooking oil
  • Salt and pepper, to season (If desired)
  • Sliced green onions (or shallots in Australia), to serve
  • Sesame seeds, to serve
  • Lime wedges, to serve
  1. In a shallow bowl, mix the honey, Sriracha, garlic, rice wine vinegar and soy sauce together until well combined. Spoon 4 tablespoons of marinade out of the bowl and reserve to use for later as a dipping sauce.
  2. Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2 hours (if time allows), in the refrigerator.
  3. Heat 2 teaspoons of oil in a nonstick pan or cast iron skillet (or grill pan) over medium heat. Sear the chicken in two batches (I do 3 thighs per batch), on both sides along with any sauce leftover in the bowl, until the chicken is cooked through and no longer pink in the middle; the skin is crisp and golden browned, and the underside is charred slightly (chicken will char slightly due to the honey). Transfer chicken to a warm plate, tent with foil and allow to rest for 5 minutes.
  4. OPTION A: Add the reserved sauce to the hot pan to warm through on medium heat, stirring occasionally while mixing all of the pan juices through the sauce.
  5. OPTION B: Do not add the sauce to the pan. Serve chicken with remaining pan juices left over in the pan, and pour reserved sauce over each chicken (this option ensures a slightly spicier end result).
  6. Serve chicken immediately along with the sauce. Garnish with sliced green onion, sesame seeds and lime wedges. Serve with steamed veggies, over rice or noodles.

Last Minute Sweet Potato Casserole (Lightened)

Last Minute Sweet Potato Casserole

Sweet Potato Casserole (Lightened Up) with a cool trick to cook your sweet potatoes in a QUARTER amount of time for last minute preparation!

Author: Karina - Cafe Delites

Serves: 8 (as a side dish)



  • Cooking oil spray
  • 4 cups cooked, peeled and mashed sweet potatoes (*See Notes)
  • ⅓ cup granulated sugar (or a natural granulated sweetener)
  • ¼ cup low-fat milk
  • ¼ cup light butter, melted
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, whisked
  • salt to taste (abut ½ teaspoon)


  • ⅓ cup all-purpose flour
  • ⅓ cup light brown sugar
  • 2 tablespoons melted butter
  • ½ cup crushed pecans (blitz in a magic bullet or food processor for a smoother crumb)


  1. Preheat oven to 175°C | 350°F. Lightly spray a 13 x 9–inch baking dish with cooking oil spray (or grease with a light coating of butter); set aside.


  1. Place mashed sweet potatoes in a large mixing bowl; add the sugar (or sweetener), milk, butter and vanilla, eggs and salt. Mix well to combine. Pour into prepared baking dish.


  1. Combine flour, brown sugar, butter, pecans and salt. Mix well to form crumbs. Sprinkle evenly over the sweet potatoes. Bake for 25 minutes or just until golden.
  2. Change oven settings to broil (or grill), and broil for 5-10 minutes, until the top has crisped a little and browned. Allow to stand for 5-10 minutes to set before serving.

Low-Carb Zucchini Lasagna Roll-Ups

Low-Carb Zucchini Lasagna Roll-Ups 


4 large zucchini
15 oz ricotta cheese
¼ cup Parmesan cheese, grated
1½ cups mozzarella cheese, shredded (divided)
1 large egg
2 cups marinara (home-made or store-bought)
salt & pepper to taste
1 tablespoon olive oil


Preheat oven to 400F.Grease a sheet pan with 1 tablespoon oil and set aside.
Slice zucchini into ⅛'' thick slices.Lay zucchini slices on grease sheet pan and oven roast for 10-12 minutes.Remove from oven and cool for 5 minutes before handling.Leave oven on for cooking the casserole.
While the zucchini is roasting, mix the ricotta cheese, parmesan cheese, ½ cup mozzarella cheese, 1 egg, and salt & pepper to taste.Stir just until combined.

In a 9x13 casserole dish, spread some homemade tomato sauce on the bottom

Assemble zucchini roll ups by laying a zucchini strip on a flat surface and spread about 2 tablespoons of the ricotta mixture first over each individual zucchini strip.Top with a tablespoon os marinara sauce and a sprinkle of mozzarella cheese.Roll up and place in casserole dish.Repeat with remaining rolls.Drizzle remaining sauce (if any) on the rolls and sprinkle with remaining mozzarella cheese.

Bake uncovered for 20-25 minutes at 400F or until the cheese is melted and bubbly.

Low-Carb Cauliflower "Potato" Salad

Low-Carb Cauliflower "Potato" Salad

This cauliflower “potato” salad is perfect as the weather starts to get warmer! ☀️
Cauliflower "Potato Salad"

1 head cauliflower
Salt and pepper to taste 2 tablespoons olive oil
1⁄2 cup Greek yogurt
1 tablespoon dijon mustard 1 tablespoon honey
2 tablespoons dill, chopped 1 tablespoon olive oil
1 garlic clove, crushed Juice of 1⁄2 lemon
1⁄2 red onion, diced
3 stalks celery, diced
3 hard­boiled eggs, chopped

1. Preheat oven to 400 ̊F/200 ̊C.
2. Slice cauliflower into small florets.
3. Place cauliflower onto baking sheet and season with salt, pepper, and olive oil. Bake in
preheated oven for 25 minutes or until lightly browned and a bit crispy.
4. In a large bowl, combine all dressing ingredients. Set aside.
5. Once cauliflower is cooked, set aside and let cool slightly before adding to the yogurt
6. Garnish with more freshly chopped dill before serving.
7. Enjoy!

Grilled Chicken & Wild Rice Kale Salad in a Creamy Asiago Balsamic Dressing

Grilled Chicken & Wild Rice Kale Salad in a Creamy Asiago Balsamic Dressing

Prep Time: 5 minutes Cook Time: 45 minutes Total Time: 50 minutes Servings4

A salad inspired by the flavours of chicken and wild rice soup on a bed of kale with a tasty creamy asiago and white balsamic pan sauce dressing.

    • 1/2 cup wild rice
    • 3 cups water or broth
    • 1/2 cup red quinoa (or other colour)
    • 1 cup water or broth
    • 6 cups kale, ribs removed and sliced finely
    • 1 cup chicken, cooked and shredded or diced
    • 2 ribs celery, thinly sliced
    • 2 carrots, shredded or julienned
    • 1/4 cup green onions, sliced
    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 1 small onion, sliced
    • 8 ounces mushrooms, sliced
    • 2 cloves garlic, chopped
    • 1 teaspoon thyme, chopped
    • salt and pepper to taste
  • 1 tablespoon butter
  • 1 shallot, finely diced
  • 1 clove garlic, chopped
  • 1/4 cup white wine or chicken broth
  • 1/4 cup chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup asiago or parmesan, grated
  • 2 tablespoons white balsamic vinegar
  • 2 teaspoons dijon mustard
  • salt and pepper to taste
    1. Bring the wild rice and water to a boil, reduce the heat and simmer, covered, until tender, about 45 minutes.
    2. Meanwhile, bring the quinoa and water to a boil, reduce the heat and simmer, covered, until tender, about 15 minutes.
    1. Meanwhile, prep the veggies for the salad and slice the mushrooms, onions, etc.
    1. Melt the butter and heat the oil in a pan over medium-high heat, add the onion and mushrooms and cook until the mushrooms have released their liquids, the liquid has evaporated and they start to caramelized and turn golden brown, about 15-20 minutes, before adding the garlic and thyme, cooking until fragrant, about a minute, seasoning with salt and pepper to taste and setting aside.
    1. Add the butter to the pan, let it melt, add the shallot, cook until tender, about 2-3 minutes, add the garlic, cook until fragrant, about 30 seconds, add the wine, deglaze the pan, add the broth, cream and cheese and simmer until the sauce thickens to a dressing like consistency, about 3-5 minutes, before adding the mustard and seasoning with salt and pepper to taste.
  1. Assemble the salad with the kale topped with the wild rice, red quinoa, chicken, mushrooms, celery, carrots and green onions and toss in the creamy pan sauce dressing.

Duck Tacos with Chipotle Cherry Salsa and Crumbled Goat Cheese

Duck Tacos with Chipotle Cherry Salsa and Crumbled Goat Cheese

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 4

Duck breast tacos with a chipotle cherry salsa, cabbage and creamy goat cheese.


  • 1 pound duck breast
  • 2 teaspoons chipotle chili powder
  • 1 teaspoon cumin, toasted and ground
  • 1/4 teaspoon salt to taste
  • 2 cups chipotle cherry salsa (see below)
  • 12 small corn tortillas, lightly toasted
  • 2 cups red cabbage, thinly sliced and tossed in 2 tablespoons sour cream
  • 4 ounces goat cheese, crumbed
  • cress sprouts for garnish (optional)


  1. Score the skin and fat of the duck breast with a knife trying to cut all the through the fat without cutting into the meat.
  2. Mix the chipotle chili powder, cumin and salt and rub it into the skin side of the duck breast then cover it and let it sit in the fridge for 20 minutes to over night.
  3. Heat an oven proof pan over medium heat.
  4. Place the duck breast into the pan, skin side down and let it cook until the fat has rendered, about 2-3 minutes.
  5. Place the pan into a preheated 400F/200C oven for 8 minutes.
  6. Remove and set the duck breast aside and let rest for 5 minutes before slicing.
  7. Drain the excess fat from the pan, add the salsa, deglaze the pan and simmer to remove any excess liquid.
  8. Assemble the tacos and enjoy.

Asian Sesame Steak Fajita Salad

Asian Sesame Steak Fajita Salad


Sesame Lime Marinade and Dressing:

6 tablespoons lime juice

2 tablespoons fish sauce*

2 tablespoons soy sauce

3 teaspoons honey

2 teaspoons sesame oil

2 tablespoons fresh finely chopped cilantro

Salt and pepper, to taste

pinch of cumin, optional (gives it a nice kick)

1 1/2 pounds flank steak


2 tablespoons olive oil, divided (for the stovetop method)

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

1/2 cup cooked corn

2 avocados, halved, seeded, peeled and thinly sliced

6 cups romaine lettuce, chopped

2 tablespoons chopped fresh cilantro


Make the marinade/dressing: Whisk all the marinade ingredients together. Reserve half of the marinade in the fridge to use as the dressing and pour the remaining half into a large zip-top bag. Add steak to bag and marinate for at least 15 minutes. Meanwhile, prepare the other ingredients and start cooking the bell peppers. Drain the steak and discard the marinade.

For the grill: Preheat grill or broiler and allow to get very hot.

Lightly oil the grill grate, and place bell peppers on top. Cook for 2-3 minutes per side, or until grill marks appear. Remove and cut into slices.

Remove the steak from the marinade and gently shake off any excess. Grill for about *5-6 minutes per side, or to desired doneness.

Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips.

For the stovetop:

Heat 1 tablespoon olive oil in a large cast iron frying pan or skillet on high heat. Place the steak (work in batches) in hot pan and allow to sear for 2 to 3 minutes on each side. Lower the heat then allow steak to cook for *6-7 minutes, or until desired doneness. Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips.

Quickly wipe down the pan and return to medium high heat. Add remaining 1 tablespoon olive oil in the skillet. Sauté the peppers, stirring often, for about 6-7 minutes, or until softened and slightly caramelized.

Seared Salmon in Dill Avodaise (Avocado Hollandaise) Sauce

Seared Salmon in Dill Avodaise (Avocado Hollandaise) Sauce

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings2

Crispy skinned pan seared salmon in a creamy and lemony dill avocado 'hollandaise' sauce.

    • 1 medium avocado
    • 1/4 cup lemon juice (~1 lemon)
    • salt to taste
    • water
    • 1 tablespoons dill, chopped
  • 1 tablespoon oil
  • 2 (6 ounce) salmon fillets
  • salt and pepper to taste
    1. Puree the avocado, lemon juice and salt in a food processor or blender until smooth, adding enough water to give it a thick sauce consistency, before mixing in the dill.
  1. Heat the oil in a pan over medium-high heat, add the salmon, seasoned with salt and pepper to taste, skin side down, reduce to medium heat and cook until the skin is crispy and releases from the pan, about 5 minutes, before flipping and cooking for 2 more minutes.

OptionFor One-Pan: Make this a one-pan meal by roasting some asparagus and tomatoes in the pan along with the salmon!

Low-Carb Chicken Carnitas Burrito Bowl with Cilantro Lime Cauliflower Rice

Chicken Carnitas Burrito Bowl with Cilantro Lime Cauliflower Rice

Prep Time: 10 minutes Total Time: 10 minutes Servings4

Healthy chicken carnitas burrito bowls with cilantro lime cauliflower rice, bean, tomatoes and guacamole.

  • 6 cups lettuce
  • 1 pound chicken carnitas
  • 2 cups cilantro lime cauliflower rice
  • 1 cup tomatoes, diced
  • 1 cup black beans
  • 1/2 cup onion, diced
  • 1/2 cup guacamole
  • 1/2 cup Greek yogurt
  • 1/2 cup cilantro
  • salsa to taste 
  1. Assemble the burrito bowls as desired and enjoy!

Option: Add cheese like queso fresco.
Option: Use your favourite Mexican style meat or even simple shredded chicken in these burrito bowls.

Healthy Low-Carb Portobello Pepperoni Pizzas!!

Healthy Low-Carb Portobello Pepperoni Pizzas!!

  • 6 portobello mushroom caps, stems removed, washed and dried with a paper towel
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic
  • 6 teaspoons Italian seasoning (or a dried oregano and basil leaf blend), divided
  • ¾ cup pizza sauce (garlic and herb)
  • 1½ cups reduced-fat shredded mozzarella cheese (or a pizza cheese blend)*
  • 30 miniature-sized pepperonis**
  • 6 cherry or grape tomatoes, sliced thinly
  • Salt and pepper, to taste
  1. Preheat oven to broil / grill settings on high heat. Arrange oven shelf to the middle of your oven.
  2. Combine the oil, garlic and 4 teaspoons of the seasoning together in a small bowl. Brush the bottoms of each mushroom with the garlic oil mixture and place each mushroom, oil side down, on a lightly greased baking sheet / tray.
  3. Fill each mushroom with 2 tablespoons of the pizza sauce per cap, ¼ cup of mozzarella cheese, 6 pepperoni miniatures and tomato slices. Broil / grill until cheese has melted and is golden in colour (about 8 minutes).
  4. To serve, sprinkle with the remaining Italian seasoning (or mixed herbs), and season with salt and pepper to taste.
Recipe Credit:cafedelites.com