Mahi Mahi with Mango Cucumber Salsa

This recipe was one that I wanted to take from one recipe and another and another. I wasn’t sure if it would all come together, but I just knew somehow that this fish needed a little bit of sweet, a little bit of spicy, and a bit of creaminess to bring it all together. This recipe is keto friendly, paleo, gluten free, and grain free too! So it’s a win all the way around! Abbie absolutely devoured it and my husband loved it too. He is very happy with the amount of seafood I have been experimenting with lately, considering I was never a fan!

The sauce on top is a cilantro sriracha aioli. It’s my go-to for a lot of different items, so a staple in our house.


  • 4 Fresh or Flash Frozen (thawed) Mahi Mahi fillets
  • 2 tbsps olive oil
  • 1 tbsp cumin
  • 1/2 tsp onion powder
  • 1 tsp chili powder
  • 1/4 tsp pink himalayan salt (or regular sea salt is fine too)
  • For the Salsa:
  • 1/2 cup Mango, diced
  • 1/4 cup -1/2 cup red onion, finely chopped
  • 1/4 cup – 1/2 cup cucumber, peeled and diced
  • 1/4 cup Roma Tomato (optional, I am not a fan of tomatoes, I had part with and part without)
  • 2 tbsp cilantro, either dried or fresh but finely chopped
  • 1 tbsp lime juice
  • Either: 1-1/2 tsp jalapeno, minced or 1/4 cup Poblano Pepper finely diced (this just depends on how hot you want it, I made it both ways, both are great, jalapeno makes the salsa a little less sour)
  • For the Cilantro Sriracha Aioli:
  • 1 cup avacado mayo
  • 1 tsp sriracha (or more to taste
  • 1/2 tbsp cilantro
  • 1 tsp basil


  1. Preheat large skillet or grill over medium heat. Set Mahi Mahi on a plate and pat dry with a paper towel (be gentle!). Note: If using a grill, drizzle the Mahi Mahi with the olive oil and rub to coat the fish.
  2. Mix together cumin, chili powder, onion powder, and sea salt. Rub the seasonings over each fillet.
  3. Combine all the ingredients for the salsa in a small bowl. Mix well and refrigerate until ready to serve.
  4. Combine all ingredients for aioli, mix well and put in fridge until ready to serve.
  5. If using stove: heat olive oil in the skillet. Place Mahi Mahi in skillet and cook for 3-4 minutes then gently turn over and cook for an additional 3-4 minutes.
  6. If using grill: place mahi mahi on grill. Cook 3-4 then gently turn over and cook for an additional
  7. Top each fillet with salsa and aioli.


Servings: 4| Calories per servings: 226| Fat: 19| Carbs: 10g| Protein: 6g

Keto Salmon Cakes w/ Sriracha Avocado Cream Sauce

Let me tell you , I am not a seafood person. I think we have had this discussion before.  But I recently went to the doctor and eating all this meat (specifically red meat) has caused my bad cholesterol to be slightly elevated.  So she told me to cut out red meat and eat more fish.  I loved salmon cakes as a kid, but my Momma used the salmon out of a can that you had to pick through and just nope, not doing it.  Plus it was loaded with mayo and bread crumbs and all kinds of carbs that I couldn’t have and Abbie definitely couldn’t have.  So I mashed a couple recipes together and came up with this one… and it was great.  All 12 cakes were devoured. 

Keto Salmon Cakes with Sriracha Avocado Cream Sauce

Serving Size: 2 Salmon Cakes w/ Sauce

(Makes 10-12 Cakes)

Calories: 542| Fat: 50g| Carbs: 10g total, 4g Net| Fiber: 6g| Protein: 10g


  • 6 – 5oz cans of Pink Salmon (Skinless and Boneless, unless you want to pick out the skin and bones)
  • 3 eggs
  • 3/4cup of finely ground Salt and Pepper Pork Rinds
  • 1 ½ Poblano Pepper or Jalapeno Pepper, Finely chopped (whichever you choose)
  • 6tbsp of avocado mayo
  • 6tbsp finely diced red onion
  • 3/4tsp garlic powder
  • 3/4tsp chili powder
  • Pepper to taste
  • 3tbps olive or avocado oil for frying
  • Parsley for Garnish

Avocado Cream Sauce:

  • 3 avocados
  • 3/4cup sour cream or Greek yogurt (Greek yogurt changes carb count)
  • 6tbsp cilantro
  • 3-6tbsp of olive oil (to thin)
  • 3-6tsp of water to desired thickness
  • Juice of half a lemon
  • 1-2tsp sriracha (or more depending on how hot you want it)
  • Salt and pepper to taste


  1. Drain salmon well.
  2. In a bowl mix, salmon, egg, chopped peppers, mayo, onion, ground pork rinds, and all seasonings (except olive oil).
  3. Form patties, cover with aluminum foil or wax paper. Refrigerate for 1 hour or longer.
  4. After an hour, in a non-stick skillet drizzle the olive oil and heat skillet until oil is glistening.
  5. Cook patties over medium heat 4 minutes on each side until golden brown and crispy.  Careful, they have a tendency to want to fall apart.  I use a spatula on the bottom to flip and a fork on the top.
  6. For the Avocado sauce: Blend all the ingredients together in a food processor or Nutri-bullet until smooth.
  7. I placed mine in a Ziploc Bag and cut the end off.  Then topped each salmon cake with the cream sauce. 
  8. Garnish cakes with parsley.

Cheesy Chicken Fritters

So I have seen different recipes for these and most of them call for dill and some kind of corn starch or regular flour. First off I don’t like dill and we don’t eat flour so I knew I had to do this another way. These came out really good and the whole family liked them. And at only 2g of carbs each you just can’t beat it. So on to the recipe……

Nutrition Facts: Makes approx. 12-14 Fritters Serving Size: 1 Each Calories: 391|Fat: 28g| Carbs: 2g| Protein: 34g

  • 1lb Chicken (ground, shredded, whichever you prefer, I used Tyson’s shredded chicken to make the meal faster)
  • 2tbsp butter
  • 1/4 cup of almond flour (very fine, blanched)
  • 1 egg, slightly beaten
  • 1/3 cup olive oil mayonnaise
  • 4oz. mozzarella cheese
  • salt and pepper to taste
  • Rotisserie seasoning (Ms. Dash or your favorite brand, just be cautious of the carbs)
  • 2tbsp olive oil or coconut oil
  • Parsley


  • (If using Tyson’s Shredded chicken) Melt the butter in a skillet over medium heat; and cook entire bag of chicken until completely thawed and cooked through. Remove from heat.
  • (If using ground chicken no need to pre-cook)
  • In a medium bowl, combine chicken, almond flour, egg, mayonnaise, 3oz. of cheese, and seasonings. Mix until well combined.
  • Heat olive oil in a frying pan over a medium-high heat until it is glistening.
  • Fry the fritters for 3-4 minutes on each side or until slightly browned. Transfer to a plate.
  • Sprinkle with the remaining 1oz. of cheese and parsley.

BBQ Chicken FlatBreads

I will make this intro short and sweet I promise. My husband and I just got back from a much need vacation, just the two of us. We took a 7-day cruise from Tampa into the Western Caribbean and it was marvelous. I never lost contact with my T1D thanks to our lovely Dexcom G5 (we will talk more about this in a later post) and her numbers stayed beautifully in line! This cruise had some amazing food, which let’s be honest, that’s really what we go for right?

So one night we had BBQ Chicken FlatBreads as an appetizer and I fell in love. I started looking around at an average amount of carbohydrates for these and they ranged around 50-60g each! Well now I was determined to make it carb friendly because I knew I wanted to have it again and I knew Abbie would LOVE it! I already had a go to Flat Bread and the rest of the ingredients were pretty simple to make lower carb with the exception of the BBQ sauce. This was a pretty difficult search until I found Annie’s BBQ sauce at only 6g per 2tbsp, it’s one of the lowest carb BBQ sauces with the best flavors I have found. These came out to be around 15g each with ingredients listed!

So on to the recipe!

BBQ Chicken FlatBreads – Serves 4


  • Joseph’s Lavash Bread (2 whole cut in half)
  • 8tbsp Annie’s Originial BBQ Sauce
  • 4 cups Cooked grilled chicken strips (you can use Tyson Frozen Grilled Strips or Make your Own)
  • 4 Cups Colby Jack Cheese
  • 2tbsp Butter
  • 1tbsp Minced Garlic
  • Red Onion (Diced)
  • Sliced Baby Bella Mushrooms
  • 4-6 Slices of Turkey Bacon Cooked and Cut up
  • Dried Cilantro


  1. Take each full size flat bread and cut it in half. Place on aluminum foil lined cooking sheet that is lightly sprayed.
  2. Pre-heat oven to 350 degrees Fahrenheit.
  3. In a skillet over medium-high heat, melt butter and add sliced mushrooms. Add 1tpsp of minced garlic. Saute until browned. Remove from heat.
  4. Brush 1 tbsp of BBQ sauce on each of the flat bread halves.
  5. Sprinkle 1/2 cup of cheese on each half.
  6. Top each flat bread with chicken, red onion, mushrooms, and bacon.
  7. Sprinkle an additional 1/2 cup cheese on top of each flat bread.
  8. Sprinkle dried cilantro on top.
  9. Drizzle an additional 1 tbsp of BBQ sauce over each flat bread.
  10. Place in pre-heated oven for approximately 7-10 minutes or until cheese is melted.

Nutrition Facts Per Flatbread: 600 Calories| 42g Fat| 15g Carb| 45g Protein

Lavash Flat Bread Pizzas

I promised to make this post short and sweet…

Normal pizza has roughly 35g of carbs per slice, this has approximately 10g for the entire pizza.  The only way you could add more would depend on toppings.

I start out with Joseph’s Lavash Bread Flat Bread.  These are soft and delicious and only 6g Net Carbs for 1/2 of the flat bread.  I cut them in half.  Get your favorite no sugar added pizza sauce and your favorite toppings and you are all set.  Pictured I used 6 Italian Cheese Blend, Monterey Jack, Pepperoncinis, and Pepperoni.  They only bake for about 15 minutes so they make for a kid friendly and super fast week night meal!

Servings: 1/2 Flatbread = 1 pizza

Nutrition Facts: (with ingrediants shown) Calories: 285| Fat: 18| Carbs: 10g| Protein: 19g

  • 1/2 Joseph’s Lavash Flat Bread
  • 1tbsp olive oil
  • oregano
  • basil
  • 4tbsp no sugar added pizza sauce
  • 1/2cup 6-Italian Cheese, Shredded
  • 1/2cup Monterey Jack, Shredded
  • 2-3 Pepperoncinis (or more depending on your taste)
  • 6-8 Slices of  Pepperoni (cut up)
  • Other toppings to consider that would not change carbs (but would change other Nutrition facts): any meat, other cheeses.  Most vegetables would change carb count but would be minimal.


  1. Prehead oven to 350 degrees Fahrenheit.  Line a pan with aluminum foil and lightly spray with cooking spay.
  2. Place your flat bread on the pan.   Take the olive oil and drizzle it on the flat bread.  Brush it over the flat bread.   Sprinkle oregano and basil over the olive oil.
  3. Spoon the pizza sauce onto the flat bread and spread it out.
  4. Sprinkle 1/2 of the italian cheese on top of the pizza sauce.  Spread out your toppings.  Top with the remaining cheese.
  5. Place in oven for 12-15 minutes depending on how done you like your pizza (I like mine well done, so I cook mine for 17 minutes).

Here are some pictures just for fun!

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OMG Crab Cakes

Abbie has been begging me for weeks to make salmon cakes since she has a love for seafood that I just do not understand or share.  That is something her and her Dad have in common and I try very hard to accommodate it at least once every couple of weeks with shrimp scampi or Ahi Tuna.  I grew up with fried salmon cakes for dinner but I remember vividly my Mom making them with that red canned salmon and the gross product that came out it (insert gagging sounds here).   I remember her picking through the fish to get out the bones and the skin and then forming the patties and by the end, the product was fantastic but also loaded in carbs!  Now they make skinless and boneless salmon, so there is no picking through that stuff, but in my house, we have the issue that Andy loves all seafood except… yep you guessed it… salmon cakes.

So, I went searching for a crab cake recipe since Abbie has had them before at restaurants while on vacation and loved them and her Dad loves them.  The problem is that normal crab cakes have upwards of 15-20g of carbs for 2 cakes.   I know that doesn’t sound like a lot but when you add in a side dish or two that will make a meal around 50 to 60 grams of carbs and we have already been through that conversation right?

So, I went searching and still couldn’t find exactly what I was looking for.  Either they were deep fried or fried in oil or still contained a lot of bread crumbs or no seasoning.   So, I decided to put some things together and come up with my own.  It started with basics that I knew: premium lump crab meat, eggs, olive oil or avocado mayo, Dijon mustard, and lemon juice.  Now to make sure it stuck together.  I didn’t want to use bread crumbs but it had to hold together.  So, I decided to use panko bread crumbs instead and at some point, I may try an alternative and see if I can bring the carb count down even lower but these are pretty darn low as it is.  Next, I moved on to seasoning.  I of course knew I wanted them to contain minced garlic, salt and pepper.  Then I added some mango habanero seasoning, ancho Chile powder, basil, and oregano. I know lots of spices but I like a lot of taste!  Once everything is mixed I made the patties and laid them out on a sheet pan, placed them in the refrigerator for an hour so they could set.



I let them set in the fridge while I picked the girls up from school.  Today was a very busy after school day because it was a Dexcom sensor change day, I had to get dinner finished, and I had to be at work by 6pm.  So as soon as the girls got Abbie’s old sensor lathered up with Uni-solve so it would come easy and then went to work finishing these up on the stove.  On days that I work I don’t usually sit down with my family to eat and today wasn’t any different.  So, I finished the crab cakes, placed them on platter with a bit of Yum Yum sauce on top.  I spiralized a couple of zucchinis, put them in the oven with olive oil, salt pepper, parmesan cheese and garlic at 375 for about 15 minutes for a side dish and their dinner was complete.  I wasn’t really sure how the crab cakes or the zucchini noodles were going to go over with Andy and Abbie but I was sure that a meal that would normally be around 60g of carbs and I had been able to get it down to 18g of carbs for 2 crab cakes and a heaping portion of the noodles was a win-win even if I needed to tweak the recipe at some point.

I was about half way to work when my Carplay in my Jeep interrupted my Juicebox Podcast and told me I had a new text message from Andy.  The text message read, “these crab cakes will forever be named, Oh my god crab cakes!”  An immediate second message came through that read, “with the zucchini noodles this meal was better than a restaurant.”  So, I responded back, “I guess it’s blog worthy then, huh?”.  And here we are.  I hope you enjoy the recipe.


Makes 12 Crab Cakes / 1 Serving = 2 Crab Cakes

Nutrition:  Calories: 219| Fat: 14| Carbs: 4.6g| Protein: 20g

  • 3tbsp of Olive Oil or Avocado Mayonnaise
  • 2tsp of Dijon Mustard
  • 1/2tsp Himalayan Pink Sea Salt (or to taste)
  • 1/2tsp Black Pepper
  • 2 Large Eggs
  • 1tsp Lemon Juice
  • 1-2tsp minced garlic
  • 1lb lump crab meat, picked
  • 2/3 cup panko bread crumbs
  • 1/2tsp mango habanero seasoning
  • 1/4tsp ancho Chile powder
  • 1/2tsp basil
  • 1/2tsp oregano
  • 2tbsp parsley
  • 3tbsp butter
  • 1-2tbsp of Yum Yum Sauce


  1. Whisk together mayonnaise, mustard, sea salt, pepper, lemon juice and eggs. Gently stir in crab meat, panko, garlic and the rest of the seasonings.
  2. Shape mixture into 12 patties pressing them gently to flatten. Place patties on a baking sheet.  (I line mine with aluminum foil to lessen clean-up).  Cover with plastic wrap or aluminum foil.
  3. Refrigerate for 1 hour or you can place in freezer for 30-40 minutes if short on time.
  4. After 1 hour, melt 1-1/2 tbsp of butter in a large skillet over medium-high heat. Make sure the pan it preheated and butter is melted completely.
  5. Added 4-6 patties to the skillet; cook 2-1/2 minutes on each side or until a golden-brown color. Remove from pan.
  6. EXTRA STEP! This is optional:  before placing next patties in the pan, I rinse the old butter out and wipe with paper towel.  This keeps them from blackening.
  7. Melt additional 1-1/2tbsp of butter in skillet and repeat step 5.
  8. Garnish with parsley.
  9. Top with Yum-Yum sauce. I pour Yum Yum sauce into a table spoon and drizzle over the patties.



Tonight’s Dinner… No Noodles Lasagna

I grew up in a family where we sat around a table every night and ate dinner together. We would talk about our day, what our plans were for the next day or just about life in general.  My Mom was a fantastic cook and one of my fondest memories was the lasagna she used to make.   I LOVE LASAGNA!  Actually, I love any Italian cuisine.  As I got older this hasn’t changed and my love for watching my mother cook turned into a love for cooking myself.   Now let me insert that I had always been a very picky eater, in fact, I don’t think I ate my first vegetable until I was almost 25 years old!  So most items I cooked were down-home southern morsels with heavy side dishes and lots of spices.

Right before Abbie’s diagnosis, my husband, Andy, and I had noticed we had packed on a few pounds (and that’s being generous), so we decided to try out a Low Carb High Fat diet.  I started trying new things and expanded my palette and now is someone who is now willing to try anything but that is a subject for another day.

So when Abbie was diagnosed we heard the story of kids need carbs to grow and develop so make sure she is getting between 50-60 grams carbs per meal.  My average intake of carbs at this point was approximately 30 grams per day, so that amount for her was astonishing.  However, I was not a doctor so we did what we were told.  Abbie enjoyed my meals, which were extremely low carb and high fat so they were very filling.  So imagine, a normal lasagna has 40-50g of carbs per slice on average right?  The lasagna you  are seeing here only has 8g per slice and the flavor is out of this world!  So how do you stack on an additional 30g to 40g of carbs to fulfill the doctor’s request because you are worried about your kid’s growth and development?  So we would add a salad with lettuce, cucumbers, carrots, red onion, a small amount of croutons, and Olive Garden Italian Dressing which only added an additional 10g; so now we still have 20g to 30g to go!  Easiest way… we added bread!

You know what happens to Abbie’s blood sugar when you give her a lot of carbs like bread, cereal, pasta, and candy?  She has extreme yo-yo numbers. I mean she skyrockets, upwards of 300 and then about an hour later she crashes to around 40-50, which is extremely scary.  We continued this trend for about a month after she was put on her pump and CGM before I had enough.  She liked my food why was I forcing all of this other stuff on her? It was time to figure out a different way to fix food and I did.  We will go into more detail about food in another post but for now… on to the lasagna!


It has to be the simplest lasagna recipe I have ever done.. you know why? There are no noodles to boil, no burning your fingers, no real layers, and no after carb coma!  It’s full of hearty flavors such as mild or spicy Italian sausage (whichever you prefer), grass-fed organic beef (you can use regular beef, we use grass-fed because there is no chance of hidden carbs, no sugar added spaghetti sauce, fresh minced garlic, basil, oregano, thyme, red pepper flakes, and of course a lot of cheese including fresh mozzarella slices.  My husband was so skeptical about this recipe the first time, as was I, but let me tell you, it makes twelve good size pieces and my family of four destroyed it!  We had no leftovers!!  It was so good in fact that Abbie asked for it to be served for her birthday dinner with all of her friends! Feel free to share and leave me a comment!

  • 2tbsp Olive Oil (optional depending on pan)
  • 1lb. Grassfed Organic Ground Beef
  • 1lb. Mild or Spicy Italian Sausage
  • 1- 24oz Jar of Ragu Traditional No Sugar Added Spaghetti Sauce (you can absolutely make your own, but I have not gotten around to making a recipe for it yet)
  • 1 sweet onion – diced
  • 2tbsp of minced garlic
  • 1tsp dried basil
  • 1tsp dried oregano
  • 1tsp dried thyme
  • 1/2tsp black pepper
  • 1/2tsp salt
  • pinch of Red Pepper Flakes to Taste
  • 1-15oz container of Full Fat Ricotta Cheese
  • 1 large egg
  • 12oz. shredded Italian cheese blend
  • 1/2 cup grated Parmesan cheese
  • 16oz sliced fresh mozzarella


  1. Preheat oven to 350 degrees F.  Heat olive oil in a large skillet (I use a copper skillet and therefore I do not need to use any olive oil, you can omit this step) over medium-high heat.  Add the onion, and cook until slightly tender and transparent.
  2. Add the ground beef and Italian sausage; when almost cooked through add the minced garlic and finish cooking until browned.  Drain off the excess fat in a colander and return to skillet.
  3. Add tomato sauce, basil, oregano, thyme, black pepper, salt and red pepper flakes.  Simmer for 2 more minutes on medium low heat, stirring constantly.  Remove from heat.
  4. In a separate bowl, mix the ricotta cheese, large egg, 4oz. of the shredded cheese, and 1/4 of Parmesan cheese together.
  5. Spray a 9×13 baking dish with cooking spray.  Fill the bottom with the meat filling.  Top with the cheese mixture, spreading it as evenly as possible.
  6. Cover the top with the remaining 8oz. of shredded cheese and the remaining 1/4 cup of Parmesan cheese.  Place the sliced mozzarella in a single layer on the top.
  7. Bake for 45-50 minutes, until the top starts to become slightly brown and bubbly.
  8. Let it cool for approximately 10-20 minutes.  The longer you let it cool, the better it will hold together.

Nutrition Facts:  12 Servings  Serving Size: 1 Slice

Calories: 350|Fat: 19g|Protein: 40g|Fiber: 1g|Net Carbs: 8g