Recipe: Personal Portabello Pizzas

Personal Portabello Pizzas Topped with Pepperoni, Olives, and Red Onions


  • 5-6 Portabello Mushrooms
  • 1 small jar of low-carb spaghetti or pizza sauce (I used Delallo’s Tomato Basil Sauce because there was no added sugar, just carrots, in the ingredients.)
  • 4 oz. of shredded mozzarella cheese
  • 2 T. shredded or grated parmesan cheese
  • 10 pitted kalamata olives, sliced
  • 1 package of uncured organic pepperoni slices (I used Applegate Naturals)
  • 1/2 cup of thinly sliced red onions
  • 1/2 T. of olive oil

Really, use any toppings that you like or normally would have on pizza. The sky’s the limit!


I found a lot of advice on how to make portabello pizzas in order for them not to be soggy, mushy messes. The prebaking of the mushrooms, and the temperature are the most important factors in making sure this turns out well. Also, it’s important to remove the ribs from inside the mushroom.

  • Preheat your oven to 425.
  • Prep the mushrooms. Wash the outside of the mushroom with a damp paper towel. Remove all the dark brown ribs with a spoon. Be careful doing this so as not to puncture to the other side.
  • Place the mushrooms on a baking sheet lined with parchment paper.
  • Place in the preheated oven for 8 minutes.
  • Take them out. Remove the water with paper towels, flip them over and put back in the oven for 8 minutes.
  • While the mushrooms are in the oven, slice the red onions and saute them in the olive oil to caramelize (about 10-15 min.).
  • Slice the kalamata olives.
  • Before topping the mushrooms, dry them off again with a paper towel. I took them off of the pan and changed the parchment paper to minimize liquid.
  • Place them back on the pan with the underside facing up in order to top them.
  • While you are topping the pizzas, crank your oven up to 475.
  • Here’s how I topped my pizzas layer-by-layer: tomato sauce, a pinch of mozzarella, slice of pepperoni (they were the same size as the mushrooms), pinch of mozzarella, slice of pepperoni, pinch of mozzarella, caramalized onions, olives, pinch of mozzarella, sprinkle of parmesan.
  • Put back in the oven for 5-10 min. Watch carefully.

Here are my raw mushrooms without the ribs…

And, here’s the finished product. They were delicious!


Recipe: Low Carb Taco Salad

Growing up in Texas has created a serious love affair between me and Mexican food. So, this low-carb taco salad totally satisfies that craving without all the chips and other carbs that usually go along with a tex-mex splurge.

This is not so much a recipe, as it is an idea to break out of a low-carb rut. It’s super easy, and I always look forward to lunch when this is on the menu!

Serves 3 – 4 (This makes at least 3 lunches for me during the week.)


  • 1 lb. of grass-fed ground beef (you could always sub chicken or turkey)
  • 1 package of taco seasoning (I use Nueva Cocina because it’s all natural, low carb, and gluten free. You can also mix your own.)
  • 1 8 oz. can of tomato sauce
  • salad greens (I like Romaine, Heritage Greens, Spinach, or a mix of all three.)
  • other veggies to include: plain broccoli slaw, shredded carrots, shredded cabbage, red or yellow bell peppers, or zucchini
  • shredded cheese (I use a colby/jack mix, but cheddar, or other cheeses you like would be good too.)
  • full-fat sour cream (Organic Valley is my absolute favorite sour cream! I think I could eat that stuff right out of the tub.)
  • salsa (I use Green Mountain Gringo because it has minimal carbs.)


  • I prepare the taco meat in accordance with the taco seasoning instructions.  For Nueva Cocina, that means browning the meat, adding the seasoning, then water, then the tomato sauce, covering, and letting simmer for 10 minutes. It’s pretty easy. If you are being super strict with carbs, you can leave out the tomato sauce, use a bit more water, and maybe just half of the seasoning packet.
  • I pile up my greens and other veggies on a plate.
  • Add the taco meat.
  • Top with cheese, sour cream, and salsa.
  • Also, black olives and avocado could be added, if you like.

Recipe: Low-Carb Dijon Skillet Chicken

I love cooking with chicken thighs instead of chicken breast. Thighs are so much juicier, and the portion size (for me) is perfect! It’s almost impossible to screw this dish up. Tonight, I’m going to pair this chicken with roasted asparagus and a 1/2 of a baked sweet potato (doctored up with butter, salt, and a bit of sour cream!)


  • 2 T. Sherry Vinegar
  • 1.5 T. Dijon Mustard
  • 3/4 c. Chicken Broth
  • 1 – 1.5 lbs. Chicken Thighs
  • Salt and Pepper to taste
  • 1/4 tsp. Herbs d’ Provence
  • 1/8 tsp. Garlic Powder
  • 1 T. Butter


  • Prepare the Dijon “sauce”: Whisk together the vinegar and dijon mustard, then add the chicken broth. Set aside.
  • Rinse the thighs, and pat them dry with paper towels. Season them with salt, pepper, herbs d’ provence, and garlic powder on both sides. (I put measurements above, but really I just eyeball it.)
  • Heat up the butter in a non-stick pan to Med/Med-High, and brown thighs on both sides (about 2 minutes on each side).
  • Add the Dijon sauce and turn the temp down to Low. Cover and let simmer for about 15 minutes. Remove lid and let simmer for an additional 5 minutes in order for the sauce to thicken a bit.
  • They are ready when the internal temperature reaches 160 degrees.

Serves 2 – 4.