Authentic pho takes about 6 hours but here is a 20 minute LOW CARB version that tastes insanely delicious! I also used miracle noodles for the first time and I can’t believe how similar they are to rice noodles!

4 CARBS PER BOWL – makes 4 servings

+ 8 cups chicken broth (I use Better Than Bouillon)
+ 2 Tbs fresh ginger, peeled, diced
+ 1 jalapeño, seeded, diced
+ 1/4 cup fish sauce
+ 1 lb cooked chicken, shredded
+ 2 packages miracle noodles or you can use zoodles

Top with basil, cilantro, mint, and a squeeze of lime

In a large pot, add broth, jalapeño, ginger, fish oil and fish sauce, let simmer for about 15 minutes. Drain and rinse miracle noodles, and sauté in a pan for about two minutes. Add chicken to pot. Divide noodles into 4 bowls, spoon pho over the noodles, and top with basil, cilantro, and mint. Add the juice of a lime wedge.


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These are so quick and easy to make and are great as leftovers. I make a big batch so we have them over the next few days to use in a variety of ways. The possibilities with these are endless. Ollie calls them “meatloves” (like meatloaf).

+ 2 pounds ground turkey
+ 1 cup Trader Joes steamed lentils
+ 1/2 cup Trader Joes bruschetta
+ 1 cup shredded zucchini (optional – if you want to sneak some veggies in)
+ salt and pepper

Mix all ingredients together. Form into mini patties. You can grill them or cook them on the stove in some avocado oil (I use the @chosenfoods avocado oil spray between each batch I put into the pan). Cook on medium till cooked all the way through, flipping halfway through.

We used them on a salad with a little bit of quinoa (quinoa isn’t really low carb, but we do okay with small amounts and I really love the texture it adds to salads), mixed greens, micro greens, and topped with more bruschetta sauce, @siggisdairy plain yogurt, and some crumbled goat cheese.

Ollie ate so many of these and ASKED for them in his lunch for school.



-Fat is digested slowly in the digestive track, keeping you full longer than protein or carbs
-Fats slow the breakdown of carbohydrates, helping to keep blood sugar more stable.
-Our bodies need fat in order to absorb fat soluble vitamins.
-Monounsaturated fats can lower “bad” LDL cholesterol and increase “good” HDL cholesterol.
-There is no such thing as an essential carbohydrate, BUT…
There are essential fatty acids that the body cannot synthesized and must be obtained through food. We need these fatty acids in order to build specialized fats like omega-3 and omega-6 fatty acids.

These taste like a reese’s peanut butter cup, and I don’t feel guilty eating three or ten ;)

These are perfect if you need a little something to tie you over till your next meal without throwing back some processed carbs. They are so easy to make and the possibilities with different ingredients are endless.

+ 1/2 cup almond butter
+ extra almond butter for filling
+ 4 Tbs grass fed butter, melted*
+ 4 Tbs coconut oil, melted
+ 4 Tbs unsweetened cocoa powder
+ 20 drops liquid stevia or 4 stevia packets
+ 6 drops Young Living peppermint vitality essential oil (optional)

Mix all ingredients in a bowl until well combined and pour 1 Tbs of mix into silicone molds (I use these). Chill in freezer for 5 min. Add about 1/2 tsp almond butter on top of chocolate layer. Add another 1 Tbs chocolate mix on top of the almond butter. Chill in freezer for at least 30 min before eating. Store in fridge or freezer to prevent melting.

Yields 12 cups

*The quality of essential oil matters. We only use Young Living.

Have a nut allergy? Swap the nut butter for sunflower seed butter (sunbutter) and you’ve got yourself a low carb, nut free treat! Don’t like almond butter? Use peanut butter or cashew butter instead.

Can’t have butter? You can swap the butter for more coconut oil. Or if you can tolerate ghee, that’s an option as well. Some people can’t have butter but are fine with ghee.


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+ 1/2 cup sunflower seeds
+ 1/2 cup pumpkin seeds
+ 1 cup chopped almonds
+ 1 cup slivered almonds
+ 1 cup chopped pecans
+ 1.5 cups shredded unsweetened coconut
+ 2 Tbs hemp seeds
+ 2 Tbs chia seeds
+ 1/8 cup flaxseed meal
+ pinch of sea salt
+ 1 tsp cinnamon
+ 4 Tbs erythritol
+ 4 Tbs melted coconut oil or grass fed butter


1. Preheat oven to 350 degrees.
2. In a mixing bowl, mix all the nuts and seeds, cinnamon, sea salt, erythritol, and melted coconut oil/butter.
3. Bake at 350 for about 10 minutes or once coconut gets slightly golden brown.
4. Store in an airtight container

Yields 5.5 cups
About 55 carbs for the entire batch
*Carbs will vary slightly based on brands

1/2 cup serving = 5 carbs

(compared to the traditional store bought granola which is about 38 carbs per 1/2 cup)



The following recipe is for one 6.5″ cast iron skillet and yields 6 slices. You can double the recipe and use a 9″ baking pan if desired.

-1/2 cup almond flour
-1/8 cup coconut flour
-1/2 tsp baking soda
-1/8 tsp sea salt
-3 Tbs softened grass fed butter
-1/8 cup erythritol or swerve
-4 Tbs almond butter
-1 tsp vanilla
-1 egg
-1/4 cup Know Foods zero carb chocolate chips

-4 oz cream cheese
-3 Tbs erythritol
-1 egg
-1/4 tsp vanilla

-Preheat oven to 350 degrees.

1. In a mixer, mix butter, vanilla, salt, and ethyritol together.
2. Add egg, almond butter, and baking soda and mix well.
3. Slowly add in almond and coconut flour and mix until everything is incorporated.
4. Mix in chocolate chips.
5. Lightly grease (I used coconut oil spray) a 6.5″ inch cast iron skillet and press about 2/3 of the cookie dough into the skillet.
6. Using a mixer, add in all cheesecake filling ingredients and mix until filling becomes fluffy (or use a hand mixer in a mixing bowl).
7. Spoon filling over the cookie dough in skillet.
8. Crumble remaining cookie dough over the filling.
9. Bake at 350 for about 35 minutes.*

*Our RV oven is a honey badger and does what it wants and the temperature isn’t always consistent. Time maybe need to be slightly adjusted ;)

Skillet can be eaten warm or chilled. Let skillet cool before cutting. Store in an airtight container in the fridge.


Serves 6
2.5 carbs per serving