Ricotta-Stuffed Eggplant Rolls

Vegetables don’t have to be boring and flavourless. In fact, these ricotta-stuffed eggplant rolls are quite the opposite! Italian eggplants are sliced thin lengthwise, rolled and filled with three kinds of cheese, covered in a rich marinara sauce, and baked to bubbly perfection. These rolls become a filling meal when placed over a bed of rice, pasta, or any low-carb alternative.

PREP TIME: 45 MINUTES | COOK TIME: 30 MINUTES | SERVINGS: 4 TO 6

• 2 medium Italian eggplants
• Salt
• 3 tablespoons olive oil

FOR THE MARINARA SAUCE

• 1 tablespoon olive oil
• ½ medium onion, minced
• 4 garlic cloves, minced
• 2 teaspoons dried thyme
• 1 (10.75-ounce) can tomato puree
• ½ teaspoon crushed red pepper flakes
• ¼ bunch of fresh basil, finely chopped, plus extra for garnish
• 1 teaspoon balsamic vinegar
• Salt and freshly ground black pepper

FOR THE CHEESE FILLING

• 1 cup ricotta cheese
• ⅓ cup shredded mozzarella
• ⅓ cup grated pecorino cheese, plus extra for garnish
• ¼ bunch of fresh basil, finely chopped
• Salt and freshly ground black pepper

METHOD

1. Preheat the oven to 450°F.
2. Using a sharp knife, slice the eggplants lengthwise into ¼-inch-thick slices. Sprinkle with salt and let them sit between paper towels for 30 minutes to absorb moisture.
3. Line a large baking sheet with parchment paper and drizzle with some of the olive oil.
4. Brush the eggplant slices on both sides with the remaining olive oil and arrange them in a single layer on the baking sheet.
5. Bake the slices for about 8 minutes, until lightly brown on one side, then flip and bake for another 5 minutes on the other side. Remove from the oven and immediately lower the oven temperature to 350°F. Transfer the eggplant to a plate and set aside.
6. For the marinara sauce: Heat the olive oil in a pan over medium heat and sauté the onion and garlic for 4 to 5 minutes, until the onion is golden brown. Add the thyme and sauté for another minute.
7. Add the tomato puree, red pepper flakes, basil, and balsamic vinegar. Add salt and pepper to taste. Cook until some of the water has evaporated and the sauce is thick and silky.
8. For the cheese filling: In a bowl, combine the ricotta, mozzarella, pecorino, basil, and salt and pepper to taste and mix well.
9. Pour two-thirds of the marinara sauce into a deep oven-safe pan. 
10. To make the eggplant rolls, place 2 tablespoons of the cheese filling near one end of an eggplant slice and roll it up. As each roll is formed, place it in the pan. The sauce should partially submerge the rolls.
11. Pour the remaining one-third of the marinara sauce over the rolls and sprinkle with grated pecorino. Bake for 15 to 20 minutes, until the sauce bubbles.
12. Garnish with some more fresh basil and serve hot.

Barbacoa Chuck Roast Over Saffron Cauliflower Mash

Nothing goes together quite like meat and potatoes. But eating low-carb doesn’t mean the days of enjoying those amazing flavours are over. With this barbacoa chuck roast over saffron cauliflower mash, you can still indulge in this classic comfort food combo, without all the carbs. The cauliflower comes out super creamy, and the saffron adds a depth of flavour that takes this dish to the next level. Top the mash with the chuck roast and a drizzle of a delicious tomato adobo sauce to reap all the rewards of this low-carb, high-flavour meal. 

PREP TIME: 30 MINUTES | COOK TIME: 3 HOURS | SERVINGS: 6 TO 8 

FOR THE CHUCK ROAST RUB 

• 1 tablespoon smoked paprika (or chipotle powder for extra heat) 
• 1 tablespoon onion powder 
• 1 tablespoon ground cumin 
• 2 tablespoons dried thyme 
• Salt and freshly ground black pepper 

• 2-pound beef chuck roast 
• 2 tablespoons olive oil 
• 1 medium yellow onion, minced 
• 8 garlic cloves, minced 
• 2 chipotle peppers in adobo sauce, chopped 
• 2 tablespoons tomato paste 
• 2 cups beef broth 
• ⅓ cup white wine (optional) 

FOR THE SAFFRON CAULIFLOWER MASH 

• 2 pounds cauliflower florets 
• 1 ounce unsalted butter in ½-inch cubes 
• Pinch of saffron threads 
• 3 tablespoons heavy cream 
• Salt and freshly ground black pepper 

• 1 tablespoon chopped fresh cilantro, for garnish

METHOD

1. Preheat the oven to 350°F. 
2. For the chuck roast rub: In a small bowl, combine the smoked paprika, onion powder, cumin, thyme, and salt and pepper to taste and mix. 
3. Using two-thirds of the rub, thoroughly season all sides of the chuck roast. 
4. Heat 1 tablespoon of the olive oil in a large cast-iron or stainless-steel pan over medium-high heat. Add the beef and sear for about 2 minutes on each side, until the meat browns. 
5. Set the beef in a deep oven-safe dish with a lid. 
6. In the same pan used to sear the beef, combine the onion, garlic, and remaining 1 tablespoon of olive oil. Sauté until the onion turns golden. Add the chipotles in adobo and tomato paste and continue to sauté for another 1 to 2 minutes. 
7. Add the beef broth and stir to fully dissolve the tomato paste. Bring the sauce to a boil and then remove from the heat. (Optional: For a smooth texture, blend the sauce with an immersion blender or, after cooling, a food processor.) 
8. Pour the mixture over the meat. The roast should be submerged at least halfway. Cover the dish with the lid and roast the beef in the oven for 2 hours first. At the 2-hour mark, add the white wine (if using). Cover again to continue cooking for another 30 minutes. At the 2½-hour mark, remove from the oven and lightly break the meat into smaller chunks or shreds with a fork. With the lid back on, return the pot to the oven for another 20 to 30 minutes. In total, the meat should cook for about 3 hours for a 2-pound roast—aim for about 1½ hours per pound, depending on how large your chuck roast is.
9. For the saffron cauliflower mash: While the meat is cooking, bring a large pot of salted water to a boil and cook the cauliflower florets until they are soft but not mushy, about 20 minutes. 
10. Remove from the water and allow to drain for 5 minutes. 
11. In a medium bowl, mash the florets into a paste with a potato masher or immersion blender. Add the butter cubes and whisk the paste until the cubes melt. 
12. Add the saffron and heavy cream gradually while continuing to whisk. Whisk for a couple of minutes more, until the saffron is fully incorporated into the mash. Add salt and pepper to taste. 
13. Transfer the cauliflower mash to a serving platter, then set the chuck roast chunks on top and pour a few tablespoons of the sauce on top. 
14. Garnish with the cilantro and serve right away.

Baklava Pancakes 

Love baklava? Love pancakes? Well, you’re in for a treat! These baklava pancakes are a completely foolproof, low-carb breakfast (or dessert!) that taste just as impressive as they look. The batter is made with ingredients like almond milk, almond flour, and allulose to keep things low-carb, while warm spices and blended pistachios bring the wow factor of a classic baklava. I went a bit extra and topped my pancakes with some easy homemade whipped cream, a sprinkle of pistachios, and crushed rose petals—the extra flavour and presentation is so worth it. 

PREP TIME: 15 MINUTES | COOK TIME: 30 MINUTES | SERVINGS: 2 TO 4 

• 2 large eggs 
• ⅓ cup almond milk 
• 1 teaspoon vanilla extract 
• 1 tablespoon coconut oil, melted 
• 1¼ cups almond flour 
• 2 tablespoons allulose 
• 1 teaspoon baking powder 
• ¼ teaspoon salt 
• ½ teaspoon ground cinnamon 
• ⅛ teaspoon ground cardamom 
• ⅛ teaspoon ground nutmeg 
• ¼ cup toasted pistachios 
• 1 tablespoon avocado oil 

FOR THE WHIPPED CREAM TOPPING 

• ½ cup heavy cream 
• ⅛ teaspoon ground cardamom 
• 2 teaspoons allulose 

GARNISHES 

• 2 tablespoons toasted pistachios, crushed 
• 1 teaspoon dried rose petals, crushed (optional) 
• ¼ cup low-carb maple syrup (optional)

METHOD

1. In a medium bowl or a food processor, combine the eggs, almond milk, vanilla, and coconut oil and mix. 
2. Add the almond flour, allulose, baking powder, salt, cinnamon, cardamom, nutmeg, and pistachios and mix or blend for another minute. (Almond flour can be grainy, and I find that using a food processor to blend the batter for this recipe helps create a smoother consistency. But you can also mix it in a bowl using a regular whisk.) 
3. Let the batter sit for 5 minutes to allow the ingredients to properly hydrate. This will help thicken it. 
4. For the whipped cream topping: In a mixing bowl, combine the heavy cream, cardamom, and allulose. Using a hand mixer, whip the cream until stiff peaks form. Refrigerate until ready to serve. 
5. Once you’re ready to make the pancakes, heat a nonstick pan over medium-low heat. Drizzle in some of the avocado oil to lightly coat the pan. 
6. Use a ladle to pour in enough batter to make your preferred size of pancake. 
7. Cook for 2 to 3 minutes on the first side, until bubbly. Flip and cook for another 1 to 2 minutes on the other side. Continue with the rest of the batter, adding more oil to the pan between pancakes as needed. 
8. Enjoy warm with the whipped cream and pistachios, rose petals, low-carb maple syrup, and any other toppings you like.