The “zoodle” (zucchini noodle) is a great low carb alternative for everyones favorite pasta dishes.

Zoodles are my go-to while doing Whole30 and Keto and are still a staple I have implemented into my weekly diet when looking for low-carb options. You can use this recipe as a base for any recipe where pasta is usually used. Top with alfredo or marinara and pair with ground turkey or chicken.


  • 2 Medium sized zucchinis (one serving)
  • 2 tbsp olive oil
  • 1tsp minced garlic
  • salt to taste
  • pepper to taste
  1. cut off the ends of the zucchini
  2. spiral zucchini using a vegetable spiralizer
  3. Heat pan over medium heat and coat pan with oil
  4. Add zucchini , garlic and spices
  5. Cook while stirring frequently until zoodles are soft.
  6. Serve immediately


This meatloaf is the perfect combination of savory and sweet – and better yet gluten free! Pairs perfectly with garlic mashed potatoes and a glass of your favorite wine.



  • 1/4 cup ketchup
  • 1 tsp mustard
  • 1/2 tbsp splenda brown sugar or 1 tbsp regular brown sugar


  • 1/2 cup ketchup
  • 1tbsp mustard
  • 1/4 medium yellow onion
  • 1/8 cup flour (gluten free)
  • 1/2 tbsp corn starch
  • 1 egg
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1.5 lb ground beef or turkey
  1. Preheat your oven to 400.
  2. Dice onion.
  3. Combine ingredients listed under “MEATLOAF” in a bowl using your hands until thoroughly mixed.
  4. Transfer to pie dish or bread pan if you prefer. Be sure to press together so it is a rounded shape.
  5. Combine ingredients under “GLAZE” and spread evenly over top.
  6. Bake for 30 minutes or until internal temperature reaches 160 degrees (Bake time will be longer for bread pan).

Leave a comment below with a gluten free, dairy free, Keto or Whole30 recipe you want to see!


Meet Your new Whole30 go-to fav.. Roasted garlic potatoes.

When doing Whole30, I ate these potatoes multiple times a week as a way to feel satisfied and resist cravings for my favorite fried potato alternative- french fries. This recipe is super easy to do and will make the 30 days that much easier.


  1. Preheat your oven to 425.
  2. Line a baking sheet with foil.
  3. Cut potatoes in half and place on baking sheet
  4. Drizzle oil and sprinkle with garlic powder, onion powder and garlic salt.
  5. Using your hands, toss until potatoes are evenly covered and distributed evenly across baking sheet.
  6. Bake for 20 minutes, flip and bake for another 10 minutes.
  7. Serve immediately or refrigerate for meal prep.


This super quick and easy 3-step cauliflower “mashed potatoes” recipe will be your new go-to side dish for every day of the week. It’s an easy, low carb option that is Whole30 and Keto friendly.

I am always looking for easy, healthy options to add into my weekly menu rotation. With the rise of the Keto diet and other low-carb diets, substitution of potatoes for cauliflower have become a huge trend. With this easy 5-minute recipe, you won’t even miss the high-carb alternative.


  • 12 oz riced cauliflower
    • I get this frozen from Aldi (comes in regular and garlic & herb for under $2) but can be found almost anywhere.
  • 1/2-1 tbsp butter (substitute ghee for Whole30)
  • 1 tbsp garlic salt (more or less depending on preference)
  1. Cook cauliflower according to package if frozen or steam if fresh. (To make this in 5 min or less microwave for 3-4 min.)
  2. Add cooked cauliflower, butter and garlic salt to Ninja or any blender/ food processor.
  3. Blend until smooth and whipped consistancy.
  4. Serve immediately or divide out for this weeks lunches!

Makes 2 -3 servings


Delicious gluten free & dairy free, Olive Garden inspired recipe that everyone will love!



  • 16 oz sliced bacon
  • 16 oz ground Italian sausage (mild or hot)
  • 1 large onion, chopped
  • 1 tbsp minced garlic
  • 2 cups UNSWEETENED ORIGINAL almond milk
  • 12 cups water
  • 4 tbsp chicken bouillon
  • 4-6 potatoes (up to preference)
  • 6-10 oz kale, chopped (up to preference)

**all items were purchased at Aldi

  1. Chop bacon and onion into small pieces, slice potatoes.
  2. Set instant pot to saute, combine bacon, sausage, onions and minced garlic. Saute until sausage is browned, bacon pieces are crispy and onions are transparent. Drain fat. (You can cook in a stock pot if you don’t have an instant pot)
  3. Add water, potatoes, chicken bouillon, and kale.
  4. Set instant pot to soup setting, allow pressure to build and cook for 20 min. (if using stock pot set to high until brought to a boil, simmer for 30 min or potatoes are soft)
  5. release pressure, add almond milk and serve.

Makes 8 – 12 servings ( depending on what your idea of that is)