24 CRAZY DELICIOUS RECIPES THAT ARE SUPER LOW-CARB

Toss portobello mushroom caps in salt, pepper, and olive oil and roast at 425°F for 20 to 25 minutes. Fill with meats, cheeses, and all your favorite vegetables.

Having to forgo a side of roasted potatoes is easier when your chicken is cooked to absolute, crispy perfection. The key is drying the chicken THOROUGHLY, seasoning liberally with salt and pepper, then cooking at a high temperature for crispy skin and tender meat.

Recipe: The Perfect Roast Chicke

Some nights you don’t feel like cooking, and picking up a sandwich on your way home isn’t an option. Roasted vegetables go with pretty much everything, AND they taste great for days after you cook them, even when they’re cold.

Recipe: Roasted Vegetables

Vegetables? Yes. Meat? Yes. Cheese? Definitely, definitely yes. Once you’ve figured out how to make the perfect frittata base — with the right egg-dairy ratio, in the right kind of pan, at exactly the right temperature — the sky’s the limit. And, don’t be silly enough to think that these are just for breakfast.

Here’s how to make the perfect frittata.

The best thing about skin-on chicken thighs is that you can render the skin a little on the stovetop, then use that fat to coat vegetables in the same skillet and roast the whole thing together in the oven. Master this basic recipe, then sub in your favorite vegetables.

Recipe: Single-Skillet Chicken Thighs with Bacon, Brussels Sprouts, and Apples

Sure, lettuce wraps are great when done right. But, sometimes you want to branch out a little. Master this one-egg omelette and use it in lieu of a tortilla.

Recipe: Skinny Omelette

When regular pasta is off the menu, a spiralizer is your best friend. You can make noodles out of a lot of things, but barely-cooked zucchini has an al dente texture that’s surprisingly similar to pasta.

Recipe: Easy Low-Carb Pasta

The world is overwrought with kale recipes right now, and most of them are… not great. The thing is, kale salad is actually GREAT when done right — kale is heartier than other salad greens, so it can feel like more of a ‘meal’ than a pile of arugula. Here’s how to make a great salad every time.

Recipe: Pesto Kale Salad

It’s quick, it’s delicious, and there’s minimal clean-up. Portion your favorite fish, then wrap each piece individually in parchment, with a little bit of liquid and your favorite non-starchy vegetables sliced nice and thin. 400°F and 15 minutes later, dinner’s on the table.

Recipe: Trout Provençale en Papillote

Large chunks of meat + slow cookers = BFF.

Recipe: Slow Cooker Kalua Pig

The jury’s still out on artificial sweeteners like stevia, but if you’re OK with them, it’s easy to make a decadent-tasting pudding out of avocado, stevia, coconut oil, cocoa, and heavy cream.

Recipe: Sugar-Free Chocolate Mousse

This recipe is actually straight from The Cheesecake Factory, and it’ll please even the pickiest of taco lovers.

Recipe: Mediterranean Chicken Lettuce Wrap Tacos

There are lots of things you can do with a big batch of tomato sauce (see zucchini noodles and spaghetti squash, above), but poaching eggs in a skillet of the stuff is maybe the most delicious. Also, it’s the kind of minimal effort dinner that guests will find super impressive.

Recipe: Shakshuka

Weekend mornings should be as delightful as possible. Once you’ve mastered the poached egg, you can pretty much throw one on any pile of vegetables and the result will be magic. Additions like salmon and avocado just make things feel even fancier.

Recipe: Poached Eggs over Avocado and Smoked Salmon

Pulsing cauliflower in the food processor leads to something that really is remarkably close to actual rice. Once you’ve mastered the basic recipe, you can serve the cauliflower rice as a side with meat and vegetables, or make fried rice.

Recipe: Cauliflower Rice

Salads are a great lunch option, and they’re inherently low-carb. The trick is to add enough protein and fat to keep yourself satisfied, and enough flavor to keep yourself from going crazy.

Recipe: Tossed Turkey Cobb

This beef stew is full of vegetables and no one will even notice that it’s low-carb (and low-effort).

Recipe: Low-Carb Beef Stew

Ain’t gonna be no toast for your mediocre eggs to hide behind, so make sure you whip them before you cook, and don’t turn the heat up too high.

Here’s how to make the best soft-scrambled eggs.

Use high-quality beef, season properly, and don’t skimp on toppings like cheese and mayo.

Recipe: Lettuce-Wrapped Cheeseburgers