Never underestimate just how stubborn I can be. I’ve learned this about myself this week — in a good way! You want me to prove how committed I am to this journey? Hold my beer…

So remember back to when I said doing “low carb” dishes was a snoozefest and instead I would start altering family favorites to make them more appropriate? I’m having huge success with that. I think it is mainly because I now really enjoy broccoli and cauliflower, but it really feels like the entire culinary world has reopened to me. Did I mention that I love to cook? I love the science behind it and I love trying new recipes. If I’m not baking I especially love creating new recipes! Here’s what I got into the past few days that I think have been especially delicious:

When the rest of the fam gets into pasta dishes or rice sides, I’ve been roasting up some cauliflower. Drizzle a little melted butter or olive oil over the flourets then bake them until your level of cook (a few minutes for crunchy and about 20 minutes for hot and softer).

roasted cauliflower with freshly shredded Parm

But this latest dinner was pure heaven. We have a Lemon Chicken Pasta recipe the family loves and we use as a casserole for new parents because it is delicious hot or cold. I created that recipe, but then pan-roasted some broccoli and garlic chips as the base for mine. The flavor combinations were perfection. I’ll be adding this one to the recipes section for sure.

Lemon Chicken Broccoli bowl

Staying on the Italian theme, I made spaghetti with meatballs for the fam lately as well. I roasted some zucchini “boats” for myself and had the meatball gravy ride the Flavortown Boat into BellyLand. This is another I’m sure I’ll add to the recipes section.

zucchini meatball boats