...and Top it OFF with My Marinated Olives & Dressing!
Earlier this week I taught you how to make my Marinated Olives. Now you get to take those, along with the dressing and transform it into an amazing Mediterranean Zoodle SALAD!
Sometimes, actually more times than not, it’s nice to just throw together a low-carb meal that you just don’t have to fuss over. That was the case of my zucchini lasagna rollups.
I find it ironic that a couple of our Low Carb Challenge Facebook group were just asking for recipes today or said they had just watched a video because I hadn’t even thought about looking online…
The “secret” to a great low-carb Caprese is in the freshness of the ingredients and the proportions of each, including the dressing…
Okay, I will admit it, when it comes to eating out I absolutely love Maggiano’s and I am a sucker for their lasagna! Let me start out by saying I make a mean lasagna! Mine takes two days to make! Extra large meatballs (recipe straight from Italy) and sauce are made one day and the layering process takes place the next. BUT I have to admit the lasagna from Maggiano’s is the bomb! So how do I eat it and stay low carb…?
I admit it, I am an Italian-food junkie. When dining out at a local Sicilian restaurant I absolutely love I have been know to order their homemade lasagna because I can pretty much eat around the noodles because they are so big. BUT look at what I prefer to make at home! Low-carb noodleless (is that even a word?) lasagna that is so delicious everyone enjoys it as much as the regular, maybe MORE!
WAIT! Step away from the BREAD! With just a tiny bit of tweaking this simple to make pizza dip can be totally certified low-carb delicious!