Quick Ways to Use Extra Zucchini

Zucchini Recipes

Crispy Zucchini Appetizers

When you want something warm and savory, zucchini works beautifully in crispy appetizers.

Gluten Free Baked Zucchini Chips Recipe

Delicious baked zucchini chips with just the right amount of crunch and cheesy parmesan.

Gluten Free Baked Zucchini Chips Recipe

Mouthwatering Stuffed Zucchini Boats: A Must Try Recipe

Beautiful green sticks of zucchini hollowed into boats and filled with sausage and Gruyere cheese are so incredibly tasty and fun to eat too!

Stuffed Zucchini Boats Recipe

Grilled zucchini roll ups

Rolling up grilled zucchini with bolognese sauce and fresh parmesan really takes grilled zucchini to the next level. Wow! These little grilled zucchini roll ups make an amazing appetizer.

Grilled Zucchini Roll Ups Recipe

Baked Zucchini Sticks Recipe (Crispy Parmesan Oven-Fried Zucchini)

Crispy parmesan-coated zucchini wedges baked until golden and served with your favorite dipping sauce.

Baked Zucchini Sticks Recipe

Easy Zucchini Side Dishes

Lemony Marinated Zucchini Salad: Easy, No-Cook Side Dish

Zucchini is delicious raw, especially when it is marinated before being added to a salad.

Lemony Marinated Zucchini Salad Recipe

Easy Minestrone Soup (Low Carb And Gluten Free)

Enjoy a big bowl of easy minestrone soup today. It's simpler than you think; made all in one pot and ready in a snap. 

Easy Minestrone Soup Recipe

Easy Manhattan Clam Chowder (Low Carb and Gluten Free)

This Manhattan clam chowder is warm, savory, and deeply comforting without feeling heavy or complicated. Made with simple ingredients and naturally gluten free and low carb, it’s a one-pot dish that delivers real flavor and an easy win when you want comfort food that still supports your feel-good goals.

Manhattan Clam Chowder Recipe

Zoodle Soup With Meatballs Recipe

Zoodles paired with mini meatballs and baby bok choy is a winning combination.

Zoodle Soup With Meatballs Recipe

Cheese Lover's Zucchini Casserole

Cheese lover's zucchini casserole tastes like pizza! It only takes minutes to assemble. Then it bakes while while you prepare the rest of your meal.

Cheese Lover's Zucchini Casserole Recipe

Zucchini And Corn Sauté With Bacon

This easy bacon, corn, and zucchini sauté is a delicious side where the veggies really sing. 

Zucchini And Corn Sauté Recipe

Zucchini Dinner Recipes

Zucchini Lasagna Casserole That Really Rocks

Sensational taste alert! You're sure to love this casserole; each mouthful keeps you salivating for the next bite.

Zucchini Lasagna Recipe

Zoodles (Zucchini Noodles) And Gluten Free Meatballs

Zoodles make the perfect pasta substitute, with gluten-free meatballs and covered in marinara sauce this dish is a very healthy twist to traditional spaghetti and meatballs.

Zoodles And Gluten Free Meatballs Recipe

Beef Stroganoff with Zucchini Noodles (Zoodles)

Substitute pasta with lovely zucchini noodles (zoodles!), and fall in love with this version of beef stroganoff.

Beef Stroganoff With Zoodles Recipe

Zucchini Noodles with Basil and Pistachio Pesto (Zoodles)

Tender and subtly crunchy zucchini noodles with easy homemade pesto is definitely a heavenly combination. 

Zoodles With Pesto Recipe

Zucchini Noodles with Bolognese Sauce (Zoodles)

These zucchini noodles with Bolognese sauce (zoodles) are super quick to make.

Zoodles With Bolognese Sauce Recipe

Zoodles (Zucchini Noodles) With Clam Sauce Recipe

A fantastic, nutritious twist on the Italian classic: zoodles alle vongole. Zoodles are complemented beautifully by a homemade clam sauce. Enjoy!

Zoodles With Clam Sauce Recipe

Zucchini Noodles With Buttery Beef Gluten Free Gravy

These zoodles (zucchini noodles) are cooked until tender and subtly crunchy, and then tossed with chunky ground beef in the butteriest gravy.

Skillet Beef And Zoodles Recipe

Creative Ways to Use Lots of Zucchini

Zucchini Nutrition Benefits

How to Store Fresh Zucchini

Can You Freeze Zucchini?

A Tip for Zucchini Season

You Might Also Like

The post What to Do With Too Much Zucchini (17 Easy Recipes to Use It Up) appeared first on Gluten Free Homestead.

This new Manhattan clam chowder is one of those recipes that makes you slow down in the best way.

The broth is rich and tomatoey, the clams are tender, and the smoky bacon simmers right in the broth, pulling all that savory flavor into every spoonful.

It’s warm, satisfying, and exactly the kind of chowder you want when you wish eating gluten free didn’t feel so restrictive.

This reminds me of the same comfort I aim for in my easy minestrone soup: warm, familiar, and easy to come back to.

If you love the cozy, briny flavors in this red clam chowder, you’ll love my low carb zoodles with clam sauce (a fresh, easy pasta substitute) and my gluten free spaghetti with clam sauce. They’re both comforting dinners that feel light, satisfying, and not the least bit restrictive.

Clams are a wonderful source of Vitamin A, B12, selenium, magnesium, iron, and omega-3.

Yes! This Manhattan clam chowder has earned its place in my seafood recipe collection because it captures that fresh-from-the-coast flavor.

I’ve been cooking gluten free for over 20 years, and I know how easy it is to feel like traditional comfort foods are off-limits. That’s why I’m genuinely excited about this one because it delivers on flavor first.

No strange swaps. No complicated techniques. Just a comforting bowl of soup that feels familiar and generous. It’s the kind of dish that reminds you why this way of eating can still feel enjoyable.

This is comfort without compromise, and it’s one you’ll want on repeat.

And if you want that same calm confidence on the nights you’re staring at plain chicken or salmon, my Sauce System is where I walk you through exactly how to turn everyday proteins into something scrumptious. No overthinking substitutions, just quick, flavorful meals you’ll actually look forward to.

In case you’re wondering…

What is the origin of Manhattan clam chowder?

Manhattan clam chowder has roots in the coastal Northeast, where clams were plentiful, but unlike New England clam chowder (rich and creamy with milk or cream) cooks leaned on tomatoes instead. Italian and Portuguese immigrants brought tomato-based soups to New York in the late 1800s, shaping what became this lighter, brothier version of chowder.

It was practical, affordable, and deeply comforting, especially for families cooking with what they had. A reminder that good food does not need to be heavy to feel satisfying.

Ingredients

First, gather all your ingredients. Wash, peel, and chop so you’ll be ready to begin. It’s best to cut all the veggies into similar sizes so they cook evenly. I like fire-roasted organic Muir Glen tomatoes (diced or crushed depending upon how chunky you want it).

Today I’m using canned chopped or minced clams. They’re convenient, easy to keep on hand, and still give you that classic briny flavor you want in a good Manhattan clam chowder.

For the clam juice, I always reach for Bar Harbor. It’s naturally lower in sodium than most brands, which means your chowder tastes rich and savory without tipping into “too salty.” If you can’t find it, you’re still good. Just hold off on adding extra salt, give the chowder a taste at the end, and adjust from there.

Instructions

*Free printable recipe card is available at the end of the post. 

I like to cook the bacon right in the bottom of my heavy-bottomed pot. This way I can cook the veggies in the reserved bacon fat. 

Set the cooked bacon aside to drain on a plate lined with a paper towel.

Then add a little oil to the reserved bacon fat and sauté the veggies on a medium flame. About five minutes. Add your chopped cooked bacon back in and your garlic towards the end so it doesn’t burn, and simmer for one more minute.

Then add chicken broth, clam juice, and clams with their juice, diced tomatoes with the juice, and your seasonings (fresh or dried): rosemary, marjoram, thyme, oregano, a bay leaf, and salt. The fresh herbs I have on hand today are Italian parsley and sage.

Stir it all together and let it simmer partially covered for about 15 minutes while those flavors come together. Good food doesn’t need to be complicated. Remove the bay leaf and serve, or chill it overnight if you want an even richer chowder tomorrow.

Serving suggestions

You don’t need anything fancy here. A handful of gluten-free crackers, a cozy gluten free corn muffin, or a fresh salad is all it takes. Or serve alongside one of these gluten-free sandwiches or wrap like this Philly cheesesteak lettuce wrap for an easy lunch.

Pro tips and recipe notes

Can I make this chowder ahead of time? You can, and it’s even better the next day. The flavors settle in, making leftovers something to look forward to.

What are some variations I can try? 

• If potatoes work for you, they’re an easy addition. They make the chowder heartier and soak up the tomato broth beautifully. Dice them and add them early so they turn tender without falling apart.
• If you’re here for the clams, add a little more. John likes me to double the clams so I use 4 cans! It shifts the balance toward the seafood and makes the chowder feel more indulgent without changing the structure of the recipe.

Can I use fresh shucked clams? Absolutely. Fresh shucked clams work beautifully here. You can usually find them in small deli-style containers at the fish counter in many supermarkets. Add them toward the end of cooking and let them simmer just until tender, you’re aiming for soft and briny, not chewy.

Tell me in the comments if you’ve cooked with fresh shucked clams before.

How can I store leftover soup? Let the chowder cool to room temperature and keep in an airtight container in the refrigerator for 3-4 days or freeze it for up to 3 months for longer storage. Portion it out so future dinners feel handled before you even think about cooking.

This Manhattan clam chowder is the kind of recipe I come back to when I want dinner to feel calm and taken care of. It’s warm, familiar, and satisfying in a way that fits into real life, not a diet plan. If you make it, tell me in the comments how it went for you, and share this with someone who could use easy, mealtime comfort right now.

Tell me in the comments if soup counts as a full meal in your house.

More gluten free soup recipes

Gluten Free French Onion Soup With A Low Carb Option – This tastes like something you’d linger over in a little café, but it’s easy enough to make when you’re already worn out from the day. The flavors are big, the steps are doable, and it proves you don’t have to give up cozy, satisfying meals just because you’re eating gluten free or low carb.

Easy Creamy Broccoli Cheddar Soup – It’s loaded with sharp cheddar cheese and tender bite-size broccoli floating in a velvety cream broth. Yum. Best of all, it’s a snap to make. It will be ready to ladle into your bowl in just twenty minutes.

Ham Bone Soup – This Slow Cooker Ham Bone Soup is the easiest and most delicious way to turn your leftover ham bone it into a hearty soup with zero fuss.

Print

Easy Manhattan Clam Chowder (Low Carb and Gluten Free)

This Manhattan clam chowder is warm, savory, and deeply comforting without feeling heavy or complicated. Made with simple ingredients and naturally gluten free and low carb, it’s a one-pot dish that delivers real flavor and an easy win when you want comfort food that still supports your feel-good goals.

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Calories 334kcal

Author Barbara Bianchi

Ingredients

• 2 tablespoons of extra-virgin olive oil
• 2 stalks of celery diced
• 2 carrots diced
• 1 small onion diced
• 3/4 cup of zucchini diced
• 3 ounces of cooked bacon diced
• 3 cloves of garlic minced
• 28 - ounce can gluten free diced tomatoes
• 4 cups gluten free chicken stock or broth
• 8 ounces clam juice
• 2 6.5-ounce cans minced clams with juice

Herbs and spices

• 1 teaspoon of salt
• 1/4 teaspoon of marjoram
• 1/4 teaspoon of thyme
• 1/4 teaspoon of oregano
• 1/4 teaspoon of rosemary
• 1/4 teaspoon of sage
• 1 large handful of Italian parsley chopped
• 1 bay leaf

Instructions

• Cook your bacon and drain on a plate lined with paper towels.
  3 ounces of cooked bacon diced
• Add oil to the reserved bacon fat in your dutch oven pot. Sauté celery, carrots, onions, zucchini over a medium heat. Toss them around with a wooden spoon so they cook evenly. The onions will be translucent. This takes about 5 minutes.
  2 tablespoons of extra-virgin olive oil, 2 stalks of celery diced, 2 carrots diced, 1 small onion diced, 3/4 cup of zucchini diced
• Then add your minced garlic and chopped bacon and stir for one more minute.
  3 cloves of garlic minced
• Add tomatoes with the juice, clams with their juice, clam juice, chicken broth, herbs, and spices.
  28 - ounce can gluten free diced tomatoes, 4 cups gluten free chicken stock or broth, 8 ounces clam juice, 2 6.5-ounce cans minced clams with juice, 1 teaspoon of salt, 1/4 teaspoon of marjoram, 1/4 teaspoon of thyme, 1/4 teaspoon of oregano, 1/4 teaspoon of rosemary, 1/4 teaspoon of sage, 1 large handful of Italian parsley chopped, 1 bay leaf
• Give it all a good stir and simmer, partially covered for 15 minutes.
• Remove the bay leaf and serve.

Notes

Can I make this chowder ahead of time? You can, and it’s even better the next day. The flavors settle in, making leftovers something to look forward to.

What are some variations I can try? 

• If potatoes work for you, they’re an easy addition. They make the chowder heartier and soak up the tomato broth beautifully. Dice them and add them early so they turn tender without falling apart.
• If you’re here for the clams, add a little more. My husband likes me to double the clams so I use 4 cans! It shifts the balance toward the seafood and makes the chowder feel more indulgent without changing the structure of the recipe.

Can I use fresh shucked clams? Absolutely. Fresh shucked clams work beautifully here. You can usually find them in small deli-style containers at the fish counter in many supermarkets. Add them toward the end of cooking and let them simmer just until tender, you’re aiming for soft and briny, not chewy.

Tell me in the comments if you’ve cooked with fresh shucked clams before.

How can I store leftover soup? Let the chowder cool to room temperature and keep in an airtight container in the refrigerator for 3-4 days or freeze it for up to 3 months for longer storage. Portion it out so future dinners feel handled before you even think about cooking.

Nutrition

Calories: 334kcal | Carbohydrates: 12.9g | Protein: 13.2g

The post Easy Manhattan Clam Chowder Recipe That’s Naturally Gluten Free And Low Carb appeared first on Gluten Free Homestead.

Caramelized Onion Dip, combines rich, caramelized onions, a hint of rosemary and crispy bacon for a dip that’s creamy, dreamy, and utterly irresistible!      

Without a doubt, the most essential food at a party is the dip. 

Making your own dip is not only easy and economical, but it also gives you the freedom to skip the added sugars, excessive sodium, and those long lists of unpronounceable ingredients that come with jarred versions.

With a few simple ingredients, you can whip up a creamy and satisfying dip, wholesome goodness that you can feel good about serving to your family and friends!

What can you put caramelized onion in?

You can use onions prepared this way on top of Beef Liver With Bacon, the juiciest tenderest Pan-Seared Steak, the best Bacon Cheeseburger on a Gluten Free Bun, or for Gluten Free French Onion Soup.

Caramelized onions also make a great topping for low carb One-Pan Chicken Pizza, easy Gluten Free Pizza Muffins, or personalized Gluten Free Pizza with a store-bought frozen crust.

And now, in this wonderful onion dip. 

Ways to enjoy caramelized onion dip

What I love most about this dip is its versatility. It’s one of my delicious recipes for game day, parties, movie night, or just casual snacking.

It pairs beautifully with Homemade Potato Chips, crunchy low carb Cheese Crisps, naturally gluten free Socca flat bread: the French street food, pork rinds, and crispy Salami Chips.

It also goes wonderfully with Gluten Free Baked Zucchini Chips, low carb Baked Zucchini Sticks and even fresh vegetables like carrots, celery, or bell peppers..

My kids have taken a particular shine to it, happily dipping all kinds of veggies, which makes me feel like I’ve hit the jackpot in the nutritious snack department. Who knew a dip could get everyone excited about their greens?

And if you’re looking for even more delicious dip ideas, try this Game Day Chili Dip, easy Homemade Salsa With Roasted Tomatoes, and Pepperoni Dip for the ultimate snack spread! 

So, let’s get started making homemade Caramelized Onion Dip. With its creamy texture and rich, savory flavor, this dip is bound to become a family favorite.

Ingredients

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

With just seven simple ingredients, this caramelized onion dip comes together quickly.

Sour cream: Today, I’m using organic sour cream as the creamy base because it’s made from organic cream and milk sourced from pasture-raised cows, ensuring it’s free of antibiotics and GMOs. Of course, feel free to use your favorite kind of sour cream. Its tangy richness ties all the flavors together.

Bacon: Cook until crispy to add a satisfying crunch and rich flavor. The leftover bacon grease will also be used to caramelize the onions, enhancing the overall taste.

Onion: Diced and caramelized, onions add a wonderful sweetness and depth of flavor to the dip.

As someone who follows a low-carb diet, I use onions in moderation to stay within my carb limit—just enough to enhance the taste, not to be the main ingredient.

Plus, they’re packed with fiber and nutrients like vitamins C and B6, folate, and potassium, making them a nutritious addition to the recipe.

Coconut aminos: Coconut Aminos is my secret, super-nutritious ingredient in this dip. It’s a nutrient-dense sap harvested from coconut blossoms, packed with amino acids, vitamins, and minerals, and has a nearly neutral pH. Despite coming from coconuts, it doesn’t have a coconut flavor at all—it’s often used as a soy sauce alternative for its mild, savory taste.

Garlic, fresh Rosemary, and White Pepper bring rich, savory flavor to the dip. White pepper has a milder more earthy taste than black pepper. Black pepper will work in this recipe too.

Instructions

*Free printable recipe card is available at the end of the post.

First, cook up some strips of bacon in a skillet until they’re crispy.

Then, add diced onions to the pan with bacon drippings and caramelize them over medium-low heat for about 20 minutes.

Next, stir in garlic and rosemary, before turning off the flame. (I’m using a teaspoon of fresh rosemary; if you’re using dried rosemary, reduce the amount to just 1/4 teaspoon.)

Such a wonderful combination of flavors!

Finally, spoon sour cream into your food processor and add about one tablespoon of the onion mixture. 

Process until all of the ingredients are combined.

Then chop up the bacon and stir it in as well. 

Next comes more of the onion mixture. 

And finally, coconut aminos and pepper.

When all of the ingredients are combined, transfer the dip to a bowl, cover it, and put it in the refrigerator for one hour in order for the flavors to slowly mingle and blend together.

Serving suggestions

Create a DIY dipping station! Set out a variety of dippers alongside a bowl of caramelized onion dip and a serving spoon, allowing everyone to spoon personal portions onto their own plates.

You could also use this dip as a spread on gluten free sandwiches or lettuce wraps—yum!

Pro tips and recipe notes

What if I don’t have coconut aminos? No problem! You can substitute gluten free soy sauce or gluten free tamari. Just use a little less, since soy sauce is saltier than coconut aminos.

Can I use different types of onion? Absolutely! While yellow onions are the most common for caramelizing, you can also try sweet onions like Vidalia or even red onions for a different flavor profile. Just keep in mind that different onions will give you slightly different sweetness levels.

Can I make a larger batch of this dip? Yes. If you’re hosting a bigger crowd or just want extra to snack on, you can easily double or triple the recipe using the convenient slider in the recipe card for a bigger batch!

Is it possible to make this dip lighter? Sure! You can substitute Greek yogurt for some or all of the sour cream for a tangy twist that cuts down on calories. You’ll still get that creamy texture without sacrificing flavor!

Can I add cheese to the dip? Absolutely! Adding cream cheese or shredded cheese can give your dip an even creamier texture and a cheesy flavor boost. Just mix it in, and warm in the oven to melt the cheese for the best results.

Can I make this dip ahead of time? Definitely! In fact, the flavors often improve after a day in the fridge. Just make sure to store it in an airtight container. When you’re ready to serve, give it a good stir to perk it up! 

How long will the dip last in the fridge? Your caramelized onion dip should last about 4-5 days in the fridge when stored properly in an airtight container. 

To sum it up, nothing brings the family together like delicious food and a cozy atmosphere. This caramelized onion dip is the ideal easy-to-make recipe, whether you’re settling in for movie night or cheering on your team during the big game. So gather your loved ones, dig in, and enjoy!

More delicious appetizer recipes

Mediterranean Salsa With Tomatoes And Olives – This flavor-infused sauce is super chunky and requires no processing.

Spinach Pie With Or Without Crust – One-of-a-kind gluten free spinach pie with three delicious cheeses is a breeze to make. So good!

Irish Nachos Pub Style Potatoes – Crispy, seasoned potato slices drowned in cheese, and bacon is one of the most popular recipes on the blog. Come and see why.

Print

Caramelized Onion Dip Recipe

Caramelized Onion Dip, combines rich, caramelized onions, a hint of rosemary, and crispy bacon for a dip that’s creamy, dreamy, and utterly addictive!  

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Calories 98kcal

Author Barbara Bianchi

Ingredients

• 3 slices bacon
• 1 large onion diced
• 1 clove garlic minced
• 1 teaspoon fresh rosemary chopped
• 2 cups sour cream
• 1/4 teaspoon white pepper
• 1/2 teaspoon coconut aminos

Instructions

• Cook bacon in a skillet until crispy. Transfer to paper towels on a plate.
  3 slices bacon
• Add diced onion to pan with bacon drippings and caramelize over medium-low heat, about 20 minutes. Then add garlic and rosemary and stir. Turn off the heat.
  1 large onion , 1 clove garlic , 1 teaspoon fresh rosemary
• Spoon sour cream into your food processor. Add 1 tablespoon of the onion mixture and process until combined. Chop bacon and stir into mixture. Add the remainder of the onion mixture along with the coconut aminos and pepper. Stir until combined.
  2 cups sour cream, 1/2 teaspoon coconut aminos, 1/4 teaspoon white pepper
• Transfer to a bowl. Cover and refrigerate for one hour in order for the flavors to slowly mingle and blend together.

Notes

What if I don’t have coconut aminos? No problem! You can substitute gluten free soy sauce or gluten free tamari. Just use a little less, since soy sauce is saltier than coconut aminos.

Can I use different types of onion? Absolutely! While yellow onions are the most common for caramelizing, you can also try sweet onions like Vidalia or even red onions for a different flavor profile. Just keep in mind that different onions will give you slightly different sweetness levels.

Can I make a larger batch of this dip? Yes. If you're hosting a bigger crowd or just want extra to snack on, you can easily double or triple the recipe using the convenient slider in the recipe card for a bigger batch!

Is it possible to make this dip lighter? Sure! You can substitute Greek yogurt for some or all of the sour cream for a tangy twist that cuts down on calories. You’ll still get that creamy texture without sacrificing flavor!

Can I add cheese to the dip? Absolutely! Adding cream cheese or shredded cheese can give your dip an even creamier texture and a cheesy flavor boost. Just mix it in , and warm in the oven to melt the cheese for the best results.

Can I make this dip ahead of time? Definitely! In fact, the flavors often improve after a day in the fridge. Just make sure to store it in an airtight container. When you're ready to serve, give it a good stir to perk it up! 

How long will the dip last in the fridge? Your caramelized onion dip should last about 4-5 days in the fridge when stored properly in an airtight container. 

Nutrition

Calories: 98kcal | Carbohydrates: 2.6g | Protein: 3.6g

The post Caramelized Onion Dip Recipe appeared first on Gluten Free Homestead.

Ah, there’s something undeniably wonderful that happens in a kitchen, especially when the aroma of a roast begins to waft through the air. The sizzle and crackle, the savory anticipation—those are the moments that inspire savory memories.

Today, let me whisk you away to explore the making of Au Jus, pronounced ō-ˈzhü(s), a low-carb blend that takes a humble roast to new heights.

Among the flavors that accompany a perfectly cooked roast, the Au Jus is the unsung hero, the secret handshake exchanged between the meat and your palate.

A velvety, thin, savory liquid, woven with the essence of the roast, embracing each slice with a warmth that transcends mere sustenance.

What makes this all the more enticing is the simplicity of crafting this gravy. No need for elaborate technique, just the patience and a willingness to extract the essence from the roast’s own juices.

Save leftover Au Jus for a flavorful dip for meals over the next few days, whether they’re beef, ham, or poultry. Don’t miss my collection of dinner recipes for more ideas!

And here’s the twist: It’s low-carb, where every spoonful is a guilt-free indulgence.

If you’re into staying low-carb but don’t want to skimp on flavor, you’ve gotta see what we’ve got in our low-carb collection. It’s packed with recipes and tips to help you stay on track and happy.

Secret to ensure drippings from your roast:

When preparing a roast, place it atop a layer of onions, garlic, and herbs—a multitasking foundation that serves three essential purposes:

1. Lifts the meat, promoting uniform cooking.
2.  Prevents drippings from burning away, this is the secret to ensuring the preservation of quality drippings for gravy-making.
3.  Infuses the drippings with additional flavors, contributing to the creation of a rich and flavorful Au Jus.

So, grab your apron and let’s make low-carb Au Jus. The kitchen awaits, and the flavors are about to unfold.

Ingredients

All you’ll need is broth and wine to add to your drippings.

Broth or Stock: Even when I’m cooking a beef roast, I like the flavor of chicken broth. You can choose beef or vegetable broth if you prefer.

Wine: You don’t need an expensive wine. A dry red wine like Malbec or Cabernet is good for beef Au Jus and a white wine like Pinot Grigio for poultry.

Salt and pepper to taste.

Instructions

*Free printable recipe card is available at the end of the post.

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

The pan, enriched with the savory remnants of roast drippings, beckons to be transformed into a delicious sauce!

In the same pan where the meat was roasted atop onions, garlic, and herbs, we’ll make a red wine jus—simmering broth and red wine until it reduces into a sauce of intense flavor and heightened savory notes.

Here’s how. Following the roast’s cooking, transfer the pan containing leftover onions, garlic, herbs, and drippings to the stove.  

Set to high heat, pour in wine and broth, bringing the mixture to a rapid simmer for approximately 10 minutes until it reduces to about 1 1/2 cups of gravy.

Subsequently, strain through a fine mesh strainer into a bowl.

Finally, I like to use a fat separator for silky gravy that is not greasy.

Serve your Jus in a gravy boat or pitcher alongside your roast and side dishes. 

Pro tips and recipe notes

1. Can I make this Au Jus recipe without drippings from a roast? Absolutely! Sauté onion and garlic in butter or oil until softened. Then add broth and wine and simmer to reduce.
2. Is the low-carb aspect noticeable in the taste? Not at all! Au Jus is a natural light gravy made from the meat’s own juices. The low-carb nature of this Au Jus doesn’t compromise the rich and savory flavor.
3. How long can I store the Au Jus in the refrigerator? It can be stored 3-4 days in an airtight container in the refrigerator.
4. Can I freeze the Au Jus for later use? Yes, the Au Jus freezes well in an freezer safe container, allowing you to enjoy its goodness on demand.

There you go. You’ve mastered the art of creating a low-carb Au Jus that transcends the ordinary. As you savor the fruits of your labor, may this Au Jus recipe become a cherished companion to your favorite roasts.

Craving more tasty sauces? Discover a variety of options in my collection of mouthwatering gluten-free gravies!

Happy cooking! If you have any questions, feel free to drop a comment or send me an email, and I’ll get back to you as soon as possible!

More recipes with low carb gravy 

Slow cooker pot roast – This roast simmers in its own rich Au Jus gravy, it’s one of my favorite meals!

Easy beef short ribs – In this recipe, I show you how to make a beautiful red wine sauce thickened with tomato paste.

British Style Meat Pie – In this recipe, your meat will turn out mouthwateringly tender in a luscious gravy that is thickened with gelatin.

Chicken And Peppers In Olive Oil Recipe – In this scrumptious recipe, the juices from your chicken combine with the oil to make a wonderful gravy.

Print

Au Jus Recipe

Savor the simplicity of this low-carb Au Jus gravy recipe. Whether with roast drippings or without, each spoonful promises to be the heart of savory indulgence.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Calories 10kcal

Author Barbara Bianchi

Ingredients

• 2 cups broth
• 1/2 cup dry red wine
• salt and pepper to taste
• roast drippings

Instructions

• Following the cooking of a roast atop onions, garlic, and herbs, transfer the pan containing leftover onions, garlic, herbs, and drippings to the stove.  
  roast drippings
• Set to high heat, pour in wine and broth, bringing the mixture to a rapid simmer for approximately 10 minutes until it reduces to about 1 1/2 cups of gravy.
  2 cups broth, 1/2 cup dry red wine
• Strain the liquid into a bowl. Taste and add salt and pepper as desired.

  Finally, I like to use a fat separator for silky gravy that is not greasy.

  Serve your Jus in a gravy boat or pitcher alongside your roast. 

Notes

1. Can I make this Au Jus recipe without drippings from a roast? Absolutely! Sauté onion and garlic in butter or oil until softened. Then add broth and wine and simmer to reduce.
2. Is the low-carb aspect noticeable in the taste? Not at all! Au Jus is a natural light gravy made from the meat's own juices. The low-carb nature of this Au Jus doesn't compromise the rich and savory flavor.
3. How long can I store the Au Jus in the refrigerator? It can be stored 3-4 days in an airtight container in the refrigerator.
4. Can I freeze the Au Jus for later use? Yes, the Au Jus freezes well in an freezer safe container, allowing you to enjoy its goodness on demand.

Nutrition

Calories: 10kcal | Carbohydrates: 0.1g | Protein: 1.2g

The post Au Jus Gravy Recipe (Low Carb) appeared first on Gluten Free Homestead.

In this collection, I’ve curated a selection of mouthwatering recipes designed to fuel your low-carb journey.

Whether you’re a seasoned keto enthusiast or just beginning your carb-conscious adventure, these delightful creations are sure to keep your cravings at bay and your energy levels high.

What snack food can I eat on keto?

Keto snack options include meat, cheese, hard boiled eggs, avocado, a handful of nuts and seeds, and fermented vegetables like pickles. Additionally, consider other low-carb snacks such as jerky, pork rinds, and olives. Keto snacks must be sugar-free.

Savor the convenience of quick bites that harmonize with your wellness lifestyle—no sacrificing flavor. Embrace the deliciousness of these low carb keto snacks. Start a flavorful adventure that fuels your body.

Easy and flavorful keto snacks

Cheese Crisps

Cheese crisps are quick and easy anytime you crave a crunchy and delicious snack. Top with a tomato basil mixture or let your imagination take over and create your own topping. 

Cheese Crisps Recipe

Healthy Coconut and Almond Dark Chocolate Bark

These beautiful bars are sheer happiness in your mouth: a layer of toasted coconut flakes, coconut oil, almonds, and chia seeds topped with a thin layer of delicate chocolate and sprinkled with more chopped almonds. Yum.

Chocolate Bark Recipe

10-Minute Cucumber Bites (With Three Amazing Toppings)

Crisp cucumber bites with three delicious cream cheese spreads make a refreshing appetizer. They're an easy yet indulgent keto low carb treat.

Cucumber Bites Recipe

Cucumber Salad Recipe

This is a most delicious cucumber salad, ready in just 10 minutes. Great for a low carb crunchy snack. Enjoy!

Cucumber Salad Recipe

Baked Zucchini Sticks Recipe (Crispy Parmesan Oven-Fried Zucchini)

Crispy baked zucchini sticks with Parmesan. An easy way to make zucchini feel like a pub-style side.

Zucchini Sticks Recipe

Mozzarella Wrapped In Prosciutto With Basil Sauce

Baked sweet ground sausage and creamy mozzarella wrapped in delicate slices of prosciutto.

Mozzarella in Prosciutto Recipe

How To Make Caprese Salad: A Classic Italian Appetizer

Savor the simplicity of this Caprese salad. A quick, no-cook platter of tomatoes, mozzarella, and basil that turns an ordinary day into extraordinary. Your delicious escape is just minutes away.

Caprese Salad Recipe

Crispy Salami Chips Recipe

Crispy salami chips are a smart snack with this easy, homemade recipe that turns simple salami slices into savory chips. Quick and satisfying.

Salami Chips Recipe

Looking for more easy low carb treats? Experiment with olives and cheese, celery sticks or slices of bell peppers. These options are nutritious and incredibly versatile. They allow you to explore endless flavor combinations and enjoy your low carb lifestyle to the fullest.

I hope you enjoy these low carb quick bites where simplicity meets satisfaction. Additionally, welcome the ease of these recipes, letting them be your go-to companions one delicious recipe at a time.

Happy snacking!

More low carb recipes

Low carb collection – Here are all our low carb articles and recipes!

Bacon And Egg Cups – Keep these fluffy little egg bites in the fridge for a convenient keto protein-packed snack.

Keto Recipes With Ground Beef – This collection of keto recipes with ground beef aren’t just delicious; they’re designed to be easy on your wallet and loved by everyone at the table.

How To Cook Tomahawk Ribeye Steak – Tomahawk ribeye steaks are all about the presentation and overall joy of serving this massive steak that makes them fun.

Spicy Salmon Bake Cups – These are are a tasty and easy to make appetizer or lunch. Sometimes the simplest recipes are the most satisfying. 

Beef Liver With Bacon And Caramelized Onions – One of the most popular recipes on the blog, this is a quick, tasty, nutrient dense meal. 

Philly Cheesesteak Lettuce Wraps – These wraps are made with tender sliced roast beef, fresh peppers and onions, and melted provolone cheese covered in a delicious low carb sauce. Best of all, they’re crazy easy to make.

How To Make Super-Nutritious Sauerkraut – In this post, you’ll learn about the many important benefits of sauerkraut. I’ve included a step-by-step guide with recipe tips, beautiful photos, and a video showing how to make it. There’s nothing like the taste of homemade. 

The post 8 Best Keto Snacks appeared first on Gluten Free Homestead.

It’s afternoon tea time, and sometimes I get a craving for a little snack along with my tea. That’s when my go-to, solution comes to the rescue: crispy salami chips.

These babies are one of my favorite secrets in my 8 Best Keto Snacks collection. Satisfying that snack itch without the guilt, they’re like my own little salty crispy bites of joy.

So, if you’re on the hunt for a savory, low carb snack, try my crispy salami chips because life’s too short for boring snacks!

And if you’d like more low carb options, I’ve got a bunch of delicious low carb recipes that’ll keep you satisfied while keeping your carb intake in check.

Ingredients

You’ll only need one ingredient: Salami!

Today I have Genoa salami from Boar’s Head. Boar’s Head is gluten free. You can go with your favorite salami, just make sure it’s gluten free.

Aim for thin, uniform slices about 1/16 to 1/8 inch thick, for even baking and a satisfying crunch.

Instructions

*Free printable recipe card is available at the end of the post. 

Note: Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Set the oven rack in the middle of the oven. Then preheat your oven to 425℉. 

Now place six salami slices on a parchment paper-lined baking sheet to keep salami from sticking and make cleanup easier. Allow for space between the slices.

Pro tip: When I want to make a bigger batch, I use my humongous baking sheet so I can fit more slices!

Bake for 5 minutes. 

Then flip them over and bake for another 4-5 minutes.

Once they’re golden-browned around the edges, place the slices on a paper towel-lined plate and let them cool for 10 minutes. While they might remain quite pliable when taken out of the pan, they’ll become crisp as they continue to cool.

Since ovens vary, monitor the salami closely to prevent burning.

Serving suggestions

Enjoy your chips plain or pair them with your favorite dips, such as mustard, aioli, or cream cheese.

And these oven-baked salami crisps make a fantastic addition to charcuterie boards or even a Charcuterie Table!

Pair them with cheeses such as Mozzarella Wrapped In Prosciutto and dips such as Game Day Chili Dip, easy mouthwatering Caramelized Onion Dip, or zesty Homemade Salsa for a delicious spread.

Pro tips and recipe notes

Is it possible to add a cheese topping? Absolutely! Salami and cheese make a fantastic pair. To ensure a perfect melt, I recommend placing shredded cheese (I have tried aged cheddar cheese) on each salami slice and bake for approximately 3-4 minutes. Delicious results guaranteed!

Can I add seasoning to the salami before baking? Absolutely! Experiment with your favorite seasonings like black pepper, garlic powder, or paprika for extra flavor.

Can I make these ahead of time? Yes, prepare them in advance and store in an airtight container. Reheat briefly in the oven for optimum crispiness.

Can I use different meats for crisps besides salami? Absolutely! Experiment with other cured meats like pepperoni or chorizo for unique and tasty variations.

This recipe not only caters to your low carb needs but also introduces a snack that’s quick, easy, and undeniably delicious. And they would make a simple oven-baked salami snack for parties.

Happy snacking!

And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

P.S. Love how effortless this snack feels? You can bring that same ease to your main dish. I have a simple way to turn everyday chicken or fish into comforting, flavorful meals even on busy nights. Here’s an easy way to make dinner taste better tonight.

More quick snacks

How To Make Caprese Salad: A Classic Italian Appetizer – Savor the simplicity of this Caprese salad. A quick, no-cook platter of tomatoes, mozzarella, and basil that turns an ordinary day into extraordinary.

Spicy Salmon Sushi Cups (Gluten Free And Low Carb) – In this recipe, ham cups get nice and crispy when baked, and are a perfect complement to spicy cooked salmon.

Zucchini Roll Ups: Rolling up zucchini with bolognese sauce and fresh parmesan really takes zucchini to the next level. Wow!

Mediterranean Salsa: This salsa is a great way to amp up the flavor of all kinds of dishes.

10-minute Cucumber Bites With Three Amazing Toppings: These bites make a refreshing finger food.

Bacon And Egg Cups: Delicious and convenient bacon and fluffy egg cups are a fun tasty meal at home or for on-the-go breakfast.

Print

Crispy Salami Chips Recipe

Crispy salami chips are a smart snack with this easy, homemade recipe that turns simple salami slices into savory chips. Quick and satisfying.

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 11 minutes minutes

Servings 6 salami chips

Calories 90kcal

Author Barbara Bianchi

Ingredients

• 6 thin slices of salami Boar's Head is gluten free

Instructions

• Set your oven rack in the middle of the oven. Then preheat your oven to 425℉.
• Place salami slices on a parchment paper-lined baking sheet to keep salami from sticking and make cleanup easier. Allow for space between the slices.
  6 thin slices of salami
• Bake for 5 minutes.
• Then flip each slice over with a tongs and bake for another 4-5 minutes.

  Since ovens vary, monitor the salami closely to prevent burning.
• Once they're golden-browned around the edges, place the slices on a paper towel-lined plate and let them cool for 10 minutes.

  While they might remain quite pliable when taken out of the pan, they'll become crisp as they continue to cool.

Notes

Is it possible to add a cheese topping? Absolutely! Salami and cheese make a fantastic pair. To ensure a perfect melt, I recommend placing shredded cheese (I have tried aged cheddar cheese) on each salami slice and bake for approximately 3-4 minutes. Delicious results guaranteed!

Can I add seasoning to the salami before baking? Absolutely! Experiment with your favorite seasonings like black pepper, garlic powder, or paprika for extra flavor.

Can I make these ahead of time? Yes, prepare them in advance and store in an airtight container. Reheat briefly in the oven for optimum crispiness.

Can I use this recipe for a charcuterie board? Yes, oven-baked salami crisps make a fantastic addition to charcuterie boards. Pair them with cheeses and dips for a delightful spread.

Can I use different meats for crisps besides salami? Absolutely! Experiment with other cured meats like pepperoni or chorizo for unique and tasty variations.

Can I serve salami crisps with dips? Yes, pair them with your favorite dips, such as mustard, aioli, or cream cheese, for an extra layer of flavor.

Nutrition

Serving: 1ounce | Calories: 90kcal | Protein: 8g

The post Crispy Salami Chips Recipe appeared first on Gluten Free Homestead.

Nothing captures the essence of sunshine like a caprese salad (pronounced kuh·pray·zay). It’s the ultimate no-cook, no-fuss, no-stress dish that you can whip up in minutes and enjoy anytime.

Ingredients

Tomatoes: Opt for ripe, flavorful tomatoes. Varieties like vine-ripe tomatoes or heirloom work well. Look for vibrant color, firm texture, and a sweet aroma.

Mozzarella cheese: Fresh mozzarella that you slice yourself is ideal. It has a soft, creamy texture that pairs perfectly with tomatoes and basil.

Basil: Fresh basil is recommended for the best flavor.

Olive oil: It’s best to use a top-quality oil. Look for an extra virgin olive oil (EVOO); otherwise, it has been chemically refined. For the freshest olive oil, check the harvest date on the label and make sure it is within one year. The oil should come in a dark glass bottle and be stored in a cool, dark cabinet.

Read more here: The Extraordinary Health Benefits Of Extra Virgin Olive Oil

Oregano and salt: Oregano is my twist on the classic recipe. I salt the tomatoes and then sprinkle some oregano all over the finished dish.

Just slice, layer, season, and serve. It’s that easy. And it’s that good. 

Instructions

*Free printable recipe card is available at the end of the post. 

Please Note:  Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

With a serrated knife, slice your tomatoes about a quarter-inch thick.

Then, slice your mozzarella about the same quarter-inch thickness. A wire cheese slicer works well for even size slices.

Arrange the tomatoes on a platter and season with salt.

Pro tip:

Prepare your salad components, and right before serving, sprinkle salt on the tomatoes. Adding salt too early may result in the tomatoes releasing excess juice.

Alternate slices of tomatoes and mozzarella on the platter, tucking fresh basil leaves in between. Sprinkle with oregano. Drizzle with olive oil.

Bam! What a beautiful appetizer for a special treat. Or create an appetizer spread with deviled potatoes and bacon-wrapped asparagus to serve at holiday parties.

Pro tips and recipe notes

1. Can I use balsamic glaze? Balsamic glaze can add a sweet and tangy kick, enhancing the flavors. While optional, sometimes I use it as a dressing. 
2. Can I prepare a Caprese salad in advance? Yes, you can prepare the ingredients ahead but assemble the salad just before serving to maintain freshness and prevent sogginess.
3. Can I use flavored olive oil in my Caprese salad? Absolutely! Infused olive oils, like garlic or basil-infused, can add an extra layer of flavor to your Caprese salad. Adjust the quantity based on your preference.
4. How do I store leftover Caprese salad? Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the texture may change, so it’s best enjoyed fresh.

I hope this recipe has inspired you to make your everyday moments more special, turning them into extraordinary experiences with just a few thoughtful slices and a drizzle of good oil.

So, here’s to relishing life’s delicious simplicity and creating moments that linger on the palate and in the heart. Buon Appetito!

P.S. Love how effortless this salad feels? You can bring that same ease to dinner. I have a simple way to turn everyday chicken or fish into comforting, flavorful meals even on busy nights. Here’s an easy way to make dinner taste better tonight.

More easy appetizers

10-Minute Cucumber Bites (With Three Amazing Toppings) – This is a refreshing appetizer. They’re an easy yet indulgent low carb treat.

Baked Zucchini Sticks – A beautiful mixture of spices give these zucchini sticks a wonderful flavor. Enjoy!

Crispy Salami Chips – These are a smart snack with an easy, homemade recipe that turns simple salami slices into savory chips. Quick and satisfying.

Print

How To Make Caprese Salad: A Classic Italian Appetizer

Savor the simplicity of this Caprese salad. A quick, no-cook platter of tomatoes, mozzarella, and basil that turns an ordinary day into extraordinary. Your delicious escape is just minutes away.

Course Appetizer Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 184kcal

Author Barbara Bianchi

Ingredients

• 1 1/4 pounds of tomatoes 2 large
• 8 ounces of fresh mozzarella
• handful of fresh basil
• 3 tablespoons of extra-virgin olive oil
• salt to taste
• oregano to taste

Instructions

• With a serrated knife, slice your tomatoes about 1/4-inch thick.

  Then, slice your mozzarella about 1/4-inch thick. A stainless steel wire cheese slicer works well for even size slices.
  1 1/4 pounds of tomatoes, 8 ounces of fresh mozzarella
• Arrange the tomatoes on a platter. Season with salt.

  Pro tip:

  Prepare your salad components, and right before serving, sprinkle salt on the tomatoes. Adding salt too early may result in the tomatoes releasing excess juice.
  salt to taste
• Alternate slices of tomatoes and mozzarella on the platter, tucking fresh basil leaves in between. Sprinkle with oregano. Drizzle with olive oil.

  Serve and enjoy!
  handful of fresh basil, 3 tablespoons of extra-virgin olive oil, oregano to taste

Notes

1. Can I use balsamic glaze? Balsamic glaze adds a sweet and tangy kick, enhancing the flavors. While optional, sometimes I use it as a dressing. 
2. Can I prepare a Caprese salad in advance? Yes, you can prepare the ingredients ahead but assemble the salad just before serving to maintain freshness and prevent sogginess.
3. Can I use flavored olive oil in my Caprese salad? Absolutely! Infused olive oils, like garlic or basil-infused, can add an extra layer of flavor to your Caprese salad. Adjust the quantity based on your preference.
4. How do I store leftover Caprese salad? Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the texture may change, so it's best enjoyed fresh.

Nutrition

Calories: 184kcal | Carbohydrates: 5g | Protein: 11.5g

The post How To Make Caprese Salad: A Classic Italian Appetizer appeared first on Gluten Free Homestead.

Ah, there’s something undeniably comforting about a simmering pot of golden goodness, bubbling away in your slow cooker (or on your stove), and that unmistakable aroma filling every nook and cranny of your home.

It’s a whole chicken, swirling in a sea of flavors, transforming into a heartwarming stock that could cure just about anything.

Today, I’m thrilled to share with you my cherished recipe for a chicken soup that’s nothing short of a big bear hug from the inside.

This is a soup that brings back memories of childhood, of warmth, and of love. It’s a celebration of simplicity and tradition, as we take a whole chicken and turn it into a rich, nourishing broth.

And if you’re as crazy about chicken as I am, you won’t want to miss my collection of chicken (and turkey) recipes—guaranteed to satisfy your cravings with every bite.

So, let’s begin. Savor every simmering moment as we craft a whole chicken into a steaming pot of soup with deep, rich chicken flavor and tender meat.

Ingredients for a flavorful broth

Here are the essential ingredients for your broth.

Veggies and Herbs:
1. Celery and Carrots: These vegetables add a subtle sweetness and earthy flavor to the broth while providing essential vitamins and minerals.

2. Onion: Onions bring a savory, aromatic depth to the soup, contributing to its rich and comforting taste.

3. Garlic: Garlic infuses a gentle, mellow garlic flavor and complements the other herbs and spices in the broth.

4. Parsley and Thyme: These herbs contribute to the soup’s aromatic profile, providing freshness, and a hint of herbal complexity.

Seasonings:
5. Salt and Pepper: These seasonings enhance the overall taste of the soup, adding balance to the broth.

Flavor Enhancement:
6. Whole Cloves: Cloves are optional, but I like the way they subtly infuse the broth with a warm, aromatic touch, elevating the overall flavor.

Liquid and Acid:
7. Water: The base of the soup, water serves as the canvas for all the other ingredients to meld together and create a well-balanced broth.

8. Vinegar: Vinegar helps to break down collagen in the bones and connective tissues of the chicken, which can result in a richer and more abundant broth. I like Bragg’s Apple Cider vinegar because it contains the “mother” of the vinegar: strands of proteins, enzymes, and friendly bacteria.

Instructions for chicken soup

*Free printable recipe card is available at the end of the post. 

Begin with placing your whole chicken with the skin, neck, and even the feet if you have them into your slow cooker and completely cover it with water. Add celery, carrots, onion, whole cloves, vinegar, and seasonings then set the cooker to the low heat setting for a 6-hour duration.

Opting for the stovetop method

As an alternative, you have the option to utilize a pot or Dutch oven on the stovetop. Bring it to a boil, and remove any surface fat that emerges. Then, lower the heat, cover the pot, and allow it to simmer.

After five hours, add garlic, parsley, and thyme.

After six hours of cooking, take the chicken out of the slow cooker. Gently slice the meat from the bones. Cut the meat into bite-sized pieces. 

At this time, your soup is certainly ready to serve. But let me show you how to achieve a richer bone broth for your chicken soup.

Pro tip for richer bone broth

If your schedule allows, take a moment to extract the vegetables from the pot with a strainer. Place your cut up chicken meat along with the veggies in an airtight container and store them in the refrigerator.

Subsequently, reintroduce the chicken bones back into the pot and extend the simmering process for an additional 6 to 12 hours. This extended simmering period will result in a more robust and flavorful broth.

Note: If you find that some of the liquid has evaporated, it’s ok to add more water.

Once completed, strain out the bones and neck and discard them, leaving you with a delectably flavorful broth to serve with your chicken and veggies. Enjoy!

How to store chicken soup

For optimal storage, divide your cooked meat and vegetables into separate jars and then pour the chicken soup over them. Allow the soup to cool with the lid off before sealing it in the jars and refrigerating.

However, be cautious not to leave the soup unrefrigerated at room temperature for more than two hours to prevent the growth of harmful bacteria.

According to USDA, your soup will keep in the fridge for up to 3-4 days.

Food safety tips

• Avoid using the same utensils on cooked food that were previously in contact with raw meat.
• Always wash your hands thoroughly after handling raw meat to prevent cross-contamination.
• Refrain from leaving perishable food at room temperature for extended periods to ensure food safety and prevent bacterial growth.

Savory aromas filling your home, minimal effort in the kitchen, and mouthwatering meals ready when you are. That’s the magic of my slow cooker recipes—trust me, you’ll want to explore the whole collection.

Pro tips and recipe notes

Can I use other herbs besides parsley and thyme? Absolutely! Feel free to experiment with herbs like rosemary or sage to suit your taste preferences.

What vegetables can I add for extra flavor and nutrition? Consider adding leeks, parsnips, or bell peppers for additional flavor and nutrients. You might even like to add zucchini noodles as I did in this Zoodle Soup With Meatballs. 

How can I skim excess fat from the soup? Refrigerate the soup, and the fat will solidify on the surface, making it easy to remove.

Can I freeze the soup for later? Yes, you can freeze the soup in airtight containers for up to three months. However, be careful to use freezer safe containers as jars can sometimes break due to the expansion that happens when food is frozen. Thaw and reheat when ready to enjoy.

The heart of home cooking

From the moment you place that whole chicken in the pot until the final ladleful of soup, you’ve been creating a recipe of comfort and flavor. Whether you savor it after just 6 hours or patiently let it simmer for an extended 12 hours, this soup made with a whole chicken is the heart of home cooking.

Whenever you crave a comforting, nutritious meal, your trusty recipe awaits. Embrace the soothing simplicity of a steaming bowl of this nourishing chicken soup.

And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

More nourishing bone broth recipes

How To Make Beef Bone Broth (And Why It’s Good For You) – Drinking a steaming mug of beef bone broth is a wonderful way to strengthen your immune system.

Hearty Gluten Free Chicken Noodle Soup – This is the best nutritious gluten free chicken noodle soup. 

Homemade Roast Lamb Soup – Place a roasted lamb bone (with a little bit of meat on it) in your slow cooker with veggies and make this delicious homemade soup.

Soups and Chili collection – This is my complete soups and chili recipe collection.

And if you have a soft spot for chicken soup, you might also love my quick chicken and rice soup.

Print

Chicken Soup: A Wholesome Low Carb, Gluten-Free, Whole 30 Recipe

Enjoy a delicious chicken soup made with a whole chicken in your slow cooker.

Course Appetizer Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 6 hours hours

For richer broth extend simmering bones 12 hours hours

Total Time 18 hours hours 15 minutes minutes

Servings 10

Calories 39kcal

Author Barbara Bianchi

Equipment

• slow cooker

Ingredients

• 8 cups water
• 1 whole organic chicken including the neck
• 1 tablespoon of apple cider vinegar I like Bragg's
• 1-2 stalks of celery cut into bite-size pieces
• 2 carrots cut into bite-size pieces
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 onion diced
• 3 whole cloves optional
• 3 cloves garlic minced
• 1 teaspoon parsley
• 1/2 teaspoon thyme

Instructions

• Begin with placing your whole chicken with the skin, neck, and even the feet if you have them, into your slow cooker and completely covering it with water.

  Add vinegar, salt, pepper, celery, carrots, onion, and whole cloves, then set the cooker to the low heat setting for a 6-hour duration.
  1 whole organic chicken including the neck, 1 tablespoon of apple cider vinegar , 1-2 stalks of celery , 2 carrots , 1 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 onion , 3 whole cloves , 8 cups water
• After five hours, add garlic, parsley, and thyme.
  3 cloves garlic , 1 teaspoon parsley, 1/2 teaspoon thyme
• After six hours of cooking, take the chicken out of the slow cooker. Carefully, it's hot! Gently slice the meat from the bones and cut the meat into bite-sized pieces.
• At this time, your soup is certainly ready to serve. But let me show you how to achieve a richer bone broth for your chicken soup.

For richer bone broth:

• If your schedule allows, take a moment to extract the vegetables from the pot with a strainer.

  Place your cut up chicken meat along with the veggies in an airtight container and store them in the refrigerator.
• Subsequently, reintroduce the chicken bones back into the pot and extend the simmering process for an additional 6 to 12 hours.

  This extended simmering period will result in a more robust and flavorful broth.
• Once completed, strain out the bones and neck and discard them, leaving you with a delectably flavorful broth for your chicken and veggies.

  Serve and enjoy!

For optimal storage:

• Divide your cooked meat and vegetables into separate jars and then pour the chicken soup over them. Allow the soup to cool with the lid off before sealing it in the jars and refrigerating.

  However, be cautious not to leave the soup unrefrigerated at room temperature for more than two hours to prevent the growth of harmful bacteria.

  According to USDA, your soup will keep in the fridge for up to 3-4 days.

Video

Notes

Organic chicken is super good, but not mandatory for this recipe. I do think organic chicken has an even sweeter scent.

Can I use other herbs besides parsley and thyme? Absolutely! Feel free to experiment with herbs like rosemary or sage to suit your taste preferences.

What vegetables can I add for extra flavor and nutrition? Consider adding leeks, parsnips, or bell peppers for additional flavor and nutrients. You might even like to add zucchini noodles as I did in this Zoodle Soup With Meatballs.

How can I skim excess fat from the soup? Refrigerate the soup, and the fat will solidify on the surface, making it easy to remove.

Can I freeze the soup for later? Yes, you can freeze the soup in airtight containers for up to three months. However, be careful to use freezer safe containers as jars can sometimes break due to the expansion that happens when food is frozen. Thaw and reheat when ready to enjoy.

Nutrition

Serving: 10g | Calories: 39kcal | Carbohydrates: 2.7g | Protein: 4.5g

The post Chicken Soup: A Wholesome Low Carb, Gluten-Free, Whole 30 Recipe appeared first on Gluten Free Homestead.

These Spicy Salmon Bake Cups are so incredibly delicious and quick to make. The ham gets nice and crispy when baked, and the spicy cooked salmon is a perfect complement.

Please Note:  The links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you. 

John’s Italian side of the family has always enjoyed a seafood dinner on Christmas Eve in honor of the Feast of the Seven Fishes (though usually it was only one or two different seafood dishes, not seven).

I love continuing this tradition, beginning with a warm bowl of easy Manhattan clam chowder and choosing new seafood recipes to try each Christmas Eve.

Last week, my son excitedly told me about a recipe he had stumbled across on social media. “These sushi salmon muffins are going viral on the Internet,” he said. “But, Mom, I don’t even know how you would make this.”

They did look like they’d be fun to make for Christmas Eve. But how to make them gluten free and low carb so everyone at the table could enjoy them?

Psst! If you’re into staying low-carb but don’t want to skimp on flavor, you’ve gotta see what we’ve got in our low-carb collection. It’s packed with recipes and tips to help you stay on track and happy.

So I came up with a few ingredient substitutes to make them gluten free. And I skipped the rice so they’re low carb too.

If you’re not following a low carb diet, you can layer the bottom of your ham cup with cooked sushi rice. This is the brand I recommend. 

If you’re a fan of the flavors of spicy sushi, these salmon cups made in a muffin tin will be a new favorite. 

What are salmon sushi cups made of?

These salmon sushi cups are made with bite-sized pieces of salmon tossed in a simple spicy sauce, then baked inside thin slices of ham that crisp up in a muffin tin. It’s a simple way to get those sushi-inspired flavors in a warm, easy-to-make version.

Whether you’re planning dinner or a party spread, these spicy salmon cups fit the bill. That’s why they’re featured in both my dinner recipe and appetizer recipe collections.

Read on for my version of the viral baked sushi muffins.

A little about the ingredients

I didn’t have nori paper which is is typically used to wrap rolls of sushi. I decided to go with ham in place of the nori.

And so I created a whole new recipe! 

The saltiness of ham pairs so well with the rich flavor of salmon. The ham is sturdy enough to be held in your hand. 

Sriracha for a spicy kick

First, a touch of Sriracha sauce will be mixed with mayo for that spicy kick.

If you’re feeling adventurous, try using the easy homemade Sriracha from my broiled salmon with spicy mayo recipe. It’s got a great kick!

But if you’re short on time, a store-bought version will work just fine too. Sky Valley Sriracha is certified gluten free.

Avocado Mayo

Mayonnaise has very little carbs, but we need to watch out for hidden sugar.

I always recommend nutritious sugar-free avocado oil mayonnaise from Primal Kitchen. Read my full review of Primal Kitchen Mayo here.

What are coconut aminos good for?

Coconut aminos are the next super-healthy ingredient. They are a nutrient-rich sap that comes from coconut blossoms and are a wonderful source of amino acids, vitamins, and minerals, and have a nearly neutral PH.

Surprisingly, they don’t have a coconut taste and are actually often used as a substitute for soy sauce.

Okay, ready to make spicy salmon cups? Gather all the ingredients because this comes together fast.

How to make spicy salmon sushi cups recipe

*Free printable recipe card with complete list of ingredients is available at the end of the post.

Begin by preheating you oven to 400℉

In a small bowl, prepare your spicy mayo by combining mayo and sriracha sauce. Set this aside for later.

Then, toss your salmon cubes in a separate bowl with olive oil, coconut aminos, and the sliced white bulb of the scallions (we’ll garnish with the green leaf part of the scallions later).

Season the mixture with a half of a teaspoon each of garlic powder, paprika, chili powder, onion powder, and oregano. Add salt to taste. And gently toss.

Now, grease each cup of your muffin tin. I brush each cup with oil or you can use cooking spray. Then, line each cup in your greased muffin tin with a slice of ham.

Then fill each with about five cubes of your salmon mixture.

I baked these for 15 minutes. But I have found that 10 minutes is enough.

Let them cool a bit and top each with a dollop of your spicy mayo. Garnish with the sliced green leaf part of the scallions and toasted sesame seeds.

And that’s it!

Serving suggestions

Serve these crispy salmon cups with extra spicy mayo, and if you want to turn this into an easy dinner, pair them with my cucumber salad for a fresh, simple side.

Pro tips and recipe notes

• I love using ham cut into 4-inch circles as cups for this recipe. Of course, you can go with nori paper if you’d like.

• To prepare your salmon cubes, first remove the skin. Slide your knife in a sawing motion between the flesh and skin in long even strokes while you carefully pull the skin away. Alternatively, you can ask your fishmonger or butcher to prepare it for you.

  It’s a good time to remove any pin bones, too. Then cut your fillet into small cubes.

• I love topping these with toasted sesame seeds. Simply heat them in a dry skillet for about three minutes stirring with a wooden spoon until they’re fragrant and golden. Be careful not to burn them. 
• Leftovers will keep in an airtight container in the refrigerator for up to 2 days. They’re delicious for lunch the next day.

If you enjoy this spicy salmon sushi cups recipe, you might also like trying my friend’s gravlax. It’s a slower, make-ahead option, but still simple enough. Just note, her site is not strictly gluten free and may include non-gluten-free options.

How cozy it feels to enjoy these spicy salmon bake cups in front of a roaring fire! They’re a real crowd-pleaser, especially when you just want to whip something up that’s super simple and quick!

P.S. Love how effortless this appetizer feels? You can bring that same ease to dinner, too. I have a way to turn everyday chicken or fish into something that feels so satisfying. Here’s the easy way to make dinner taste better even on busy nights.

More fun appetizers

Salmon Cakes These are one of the most popular recipes on the blog. They’re crispy on the outside, moist on the inside, healthy, & wonderfully flavorful.

Zucchini Roll Ups: Rolling up zucchini with bolognese sauce and fresh parmesan really takes zucchini to the next level. Wow!

Baked Zucchini Sticks: A beautiful mixture of spices give these baked zucchini sticks a wonderful flavor. Enjoy!

Irish Nachos: These are a fun twist on traditional nachos and one of the most popular recipes on my blog. Crispy, seasoned potato slices are drowned in cheese, bacon, green onions and cilantro.

Mediterranean Salsa: This salsa is a great way to amp up the flavor of all kinds of dishes.

Bacon and sausage stuffed mushrooms: These are a classic hors d’oeuvres recipe. They’re so good.

Sloppy Joe Stuffed Peppers: Homemade sloppy joe stuffed peppers are loaded with seasoned ground beef and chunks of onions and peppers in a bright tomato sauce. Then they’re roasted until browned and bubbly.

10-minute Cucumber Bites With Three Amazing Toppings: These bites make a refreshing finger food.

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Spicy Salmon Sushi Cups in Crispy Ham (Gluten-Free, Low Carb)

These are a real crowd-pleaser, especially when you just want to whip something up that's super simple and quick!

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12 cups

Calories 105kcal

Author Barbara Bianchi

Ingredients

• 1 pound of salmon skinned & cut into small cubes
• 12 4-inch round slices of ham Boar's Head is gluten free
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of coconut aminos
• 2 scallions sliced (separate the white root slices from the sliced green leaves)

Spices

• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of chili powder
• 1/2 teaspoon of paprika
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of oregano
• salt to taste

For spicy mayo:

• 1/4 cup of mayo
• 2 teaspoons of Sriracha sauce

Toppings:

• Scallion slices
• 2 teaspoons toasted sesame seeds

Instructions

• Begin by preheating your oven to 400℉
• In a small bowl, make your spicy mayo by combining mayo and sriracha sauce. Set this aside for later.
  1/4 cup of mayo, 2 teaspoons of Sriracha sauce
• Then, toss your salmon cubes in another bowl with olive oil, coconut aminos, and the sliced white bulb of the scallions (we'll garnish with the green leaf part of the scallions later).
  1 pound of salmon, 2 tablespoons of extra virgin olive oil, 1 tablespoon of coconut aminos
• Season the mixture with a half of a teaspoon each of garlic powder, paprika, chili powder, onion powder, and oregano. Add salt to taste. Stir it all up.
  1/2 teaspoon of garlic powder, 1/2 teaspoon of chili powder, 1/2 teaspoon of paprika, 1/2 teaspoon of onion powder, 1/2 teaspoon of oregano, salt to taste
• Now, grease each cup of your muffin tin. I brush each cup with oil or you can use cooking spray. Then, line each cup in your greased muffin tin with a slice of ham.
  12 4-inch round slices of ham
• Then fill each with about five cubes of your salmon mixture.
• Bake for 10 minutes. Let them cool slightly and top with your spicy mayo. Garnish with the sliced green leaf part of the scallions and toasted sesame seeds.
  2 teaspoons toasted sesame seeds, Scallion slices

Video

Notes

 

GET THE FULL VIDEO SO YOU CAN SEE HOW TO MAKE SPICY SALMON CUPS HERE

• I love using ham cut into 4-inch circles as cups for this recipe. Of course, you can go with nori paper if you'd like.
• To prepare your salmon cubes, first remove the skin. Slide your knife in a sawing motion between the flesh and skin in long even strokes while you carefully pull the skin away. Alternatively, you can ask your fishmonger or butcher to prepare it for you.
  It's a good time to remove any pin bones, too. Then cut your fillet into small cubes.
• I love topping these with toasted sesame seeds. Simply heat them in a dry skillet for about three minutes stirring with a wooden spoon until they’re fragrant and golden. Be careful not to burn them. 
• Leftovers will keep in an airtight container in the refrigerator for up to 2 days. They're delicious for lunch the next day.

Nutrition

Calories: 105kcal | Carbohydrates: 1.2g | Protein: 12g

The post Spicy Salmon Sushi Cups in Crispy Ham (Gluten-Free, Low Carb) appeared first on Gluten Free Homestead.

Today, Barbara and I (John) will be reviewing a potatoes au gratin recipe that Dr. Ted Naiman featured on his twitter account. The recipe was so unique that we wanted to share it with you.

It may seem odd that we would review a potato recipe since we’re both low-carb, but stick with us, and you’ll see why we chose to do it.

Let me first share some introductory remarks.

If you’ve followed this site for any amount of time, you’ll see that Barbara’s recipes generally follow a low-carb model. We’ve both practiced a low-carb high protein lifestyle for about 15 years. It’s worked well for us.

We’ve managed our weight well, put on muscle, and have been pretty healthy over that time. While we may indulge in a few higher carb foods occasionally (like half of a baked sweet potato), it’s not something we do often.

However, we do have four adult children who eat carbs in moderation. Since they all work out and are definitely not overweight, enjoying extra carbs is not a problem for them. Most of their carbs are from potatoes and white rice.

However, the important thing I stress to them is, “Guys, if you’re going to eat extra carbs, don’t mix them with a high fat food.” In other words, if you’re going to have a baked potato, it might not be a good idea to melt butter on it.

I know potatoes are bland without it. We’ll fix that with this recipe. But there are good reasons not to combine carbs and fat.

Why You Shouldn’t Mix Carbs And Fat

There are basically three reasons for doing this.

First, consuming carbs combined with fat supplies a ton of energy (calories) to your body. If you’re big on these kinds of foods, you’re probably getting more energy than you need.

That means, unless you do a ton of aerobic exercise, your body will end up storing that energy in the form of fat.

Second, foods that contain a high mix of carbs and fat are rarely found in nature. There is usually a tremendous refining process involved in their production.

Have you seen videos on what’s involved with producing soybean oil? After seeing the process, you may not want to consume seed oils again. See here.

Third, foods that contain a high combination of carbs and fat are usually highly palatable. They are so tasty. Think ice cream, French fries, pizza.

However, the bad news is that when you eat these foods, your body senses that these are a kind of reward, and it shuts off satiety. They don’t fill you up, and you crave more. 

Do you remember the slogan from the Lay’s potato chip commercial a couple of years back? “Bet you can’t eat just one.” Lay’s was pretty sure they’d win that bet.

That’s because potato chips (high carbs) are saturated with fat. They taste so good, and they don’t fill you up. So before you know it, you’ve eaten the whole bag. And probably stored a lot of extra calories.

Who Is Dr. Ted Naiman?

So, with those points in mind, we come to today’s recipe review of Ted Naiman’s Potatoes Au Gratin.

Dr. Ted Naiman is a board-certified Family Medicine physician. He estimates he’s had about 100,000 physician/patient encounters in his 20-year career.

Naiman came to realize that “most of the time, the only difference between the fittest people on earth and the most decrepit really did just come down to two things: diet and exercise.”

These observations led Naiman to write The P:E Diet book. 

The P:E Ratio

The important takeaway from the book is that to improve body composition, you need to achieve a higher satiety per calorie.

In other words, you want to eat foods that have sufficient calories but also cause you to be satiated. This happens when you eat foods higher in protein and fiber and lower in refined carbs and refined fats.

Thus, in the P:E Diet, P stands for protein and E for energy (carbs or fats). The closer the P:E ratio goes to 1, the better. P:E ratios of 1 or better generally have a high protein density.

Here is an example from Naiman showing foods with a high P:E ratio moving down the scale to those with a less desirable ratio.

If you’re interested in knowing more about the P:E Diet, grab a copy of Dr. Naiman’s book. It’s really an excellent read and may help you in your health journey.

.

If you’re interested in learning more about this diet, Marty Kendall at Optimising Nutrition has an in depth review.

A Quick Caveat

A quick caveat here. We’re not endorsing the P:E diet. We haven’t personally tried it. Intuitively though, it makes sense for weight loss.

Also, since I’m on about a 95% carnivore diet, my P:E ratio is already pretty high. Barbara is very low carb so her P:E ratio is high as well. 

Sometimes You Just Want A Potato

Sometimes, however, you or the kids have a craving for carbs. Nainman’s Potatoes Au Gratin maximizes the P:E ratio and is a good way to satisfy that urge.

It’s a unique way to have your potatoes and eat them too. All the while feeling good about eating them.

Caution though. Personally when I had some extra weight to lose, I stayed away from higher carb foods (potatoes, white rice) until I knew that eating them wouldn’t affect my ideal weight.

The Key To The Recipe

The key to the recipe is eliminating fat, keeping the unrefined carbs, and dramatically increasing the protein density. The extra protein will fill you up, and you just won’t over eat them. I personally could eat carbs all day.

But after one scoop of these potatoes, I was done. Urge satisfied. Remarkable!

The nutrition information reveals that the recipe has 41 grams of protein per serving and over 40% protein by calories. Tons of potassium, which is also valuable for satiety, per calorie.

And it has an extremely high satiety score according to Naiman.

The recipe is quite easy to make and was a tremendous hit at our house. You’ll definitely enjoy it if you’re a cheese lover. Here it is below. And a big thank you to Ted for sharing it. 

Instructions

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Start by peeling and slicing your potatoes. We used our mandoline set at 1/8 inch.

Then in a large mixing bowl combine skim milk, non-fat Greek yogurt, fat-free shredded cheddar cheese, garlic powder, salt, and pepper. 

Add your sliced potatoes and mix well. Transfer the potato mixture to a casserole dish and top with shredded fat-free mozzarella and shredded Parmesan.

Cover and pop your potatoes au gratin in your pre-heated 400℉ oven for an hour. Then uncover and bake for fifteen more minutes until brown and bubbly. 

Ah, wonderfully creamy potatoes au gratin! Take one bite and tell us what you think.

And if you have any questions, please reach out to us in the comments or shoot us an email. We’ll respond ASAP.

Serving suggestions

This potatoes au gratin casserole pairs beautifully with a simple protein to round things out. Serve with a perfectly pan-seared steak or blackened chicken for a dinner that feels rich and satisfying without being heavy.

Pro tips and recipe notes

• You can find the complete nutrition information in the nutrition facts under this recipe card. 
• Leftovers will keep, covered in the fridge, for up to 4-5 days. 

P.S. Love how effortless these au gratin potatoes feel? Barbara has a simple way to turn everyday chicken or fish into comforting, flavorful meals even on busy nights. Here’s an easy way to make dinner taste better any night of the week.

Love potatoes? Try these recipe

Creamy Chicken And Potato Casserole – This is a twist on chicken pot-pie and scalloped potatoes. You’re going to love this easy to make casserole.

How To Make A Healthier Potato Salad (3 Simple Tips) – Follow these tips to reduce the Glycemic Index of your potatoes and then toss them with an avocado mayonnaise dressing for a potato salad that will be healthier for everyone.

Healthy Bacon and Potato Salad (With Lemon Vinaigrette) – Use the potato salad trick to reduce the Glycemic Index of your potatoes and make a delicious bacon and potato salad.

Healthier Homemade French Fries – These homemade french fries really are wonderfully easy to make, and they surpass restaurant fries, hands down. Crispy on the outside, fluffy inside, not a bit greasy: these healthy fries are in a category all their own.

Print

Dr. Ted Naiman's P:E Potatoes Au Gratin

Thinly sliced potatoes are layered in a creamy low-fat yogurt and cheddar cheese sauce and then topped with low-fat Mozzarella and Parmesan cheese for a delicious and healthy high-protein casserole. 

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 9

Calories 406kcal

Author Barbara Bianchi

Equipment

• mandoline slicer
• pyrex baking dish

Ingredients

• 3 pounds of russet potatoes
• 16 ounces of fat free Greek yogurt
• 16 ounces of fat free shredded cheddar cheese
• 8 ounces of fat free milk
• 8 ounces of fat free shredded mozzarella
• 8 ounces of shredded parmesan cheese
• garlic powder to taste
• salt to taste
• pepper to taste

Instructions

• Pre-heat oven to 400 ℉
• Peel and slice your potatoes thin and set aside.

  Combine milk, yogurt, cheddar cheese, garlic powder, salt, and pepper in a large mixing bowl.

  Add sliced potatoes and mix well.
  3 pounds of russet potatoes, 16 ounces of fat free Greek yogurt, 16 ounces of fat free shredded cheddar cheese, 8 ounces of fat free milk, garlic powder, salt, pepper
• Transfer potato mixture to a casserole dish.

  Top with mozzarella and parmesan.
  8 ounces of fat free shredded mozzarella, 8 ounces of shredded parmesan cheese
• Cover and bake for 1 hour. Then uncover and bake for 15 more minutes until brown and bubbly. Serve and enjoy.

Notes

• You can find the complete nutrition information in the nutrition facts under this recipe card. 
• Leftovers will keep, covered in the fridge, for up to 4-5 days. 

Nutrition

Calories: 406kcal | Carbohydrates: 44g | Protein: 41g

Nutrition information from Dr. Ted Naiman

The post Dr. Ted Naiman’s P:E Potatoes Au Gratin appeared first on Gluten Free Homestead.