Low Carb Goddess

💕 Okay, I have to share this!

I’ve been drinking The Loaded Tea Shop’s caffeine-free Loaded Teas for the past two weeks, and honestly… I LOVE them! 🧋💖

They are absolutely delicious, and I love that they’re zero sugar, zero carbs, zero calories, with no artificial colours or flavours! 🙌

I’m so excited to be sharing something that I’ve actually tried myself and genuinely enjoy!

And the best part? I now have my own discount code! 🎉

✨ Use code LISA36338 ✨

🍤🥑 NEW RECIPE FROM THE LOW-CARB GODDESS! 🥑🍤

Lisa’s Garlic Butter Shrimp & Avocado Lettuce Cups 💙

This one is SO good! 😋

Juicy shrimp sautéed in butter and garlic, then combined with creamy avocado and mayonnaise and tucked into crisp Boston lettuce cups.

✨ Fresh
✨ Creamy
✨ Keto-friendly
✨ Only about 2 NET CARBS per lettuce cup!

Perfect as an appetizer, light lunch, or a beautiful little party bite. 🥬🍤

And this is just one of the delicious recipes I’m creating for Low-Carb Goddess Volume Two! 👑

If you love keto and low-carb recipes, follow me and come join me on my Low-Carb Goddess pages. I’ll be sharing lots more recipes, tips and delicious ideas!

💙 Low-Carb Goddess — delicious food without giving up the foods you love!

Exciting news! ✨

I just completed my 51st low-carb recipe for my downloadable recipe collection! 🧜‍♀️💙

I’m putting the finishing touches on everything now, and I’m hoping to have the collection ready to download within the next week! 🥑🍳

51 recipes and counting… Low-Carb Goddess is coming! 💙🧜‍♀️

🍲 Low-Carb Goddess Homemade Bone Broth

Rich, nourishing and worth making from scratch.

I always like to have homemade bone broth on hand. It’s wonderful to sip on its own, but it’s also my secret to giving soups—especially my French onion soup—that deep, homemade flavour you simply don’t get from a carton.

Ingredients

* A generous assortment of beef bones, preferably including marrow bones
* Osso buco bones or other meaty bones, if available
* Olive oil
* 1–2 tablespoons apple cider vinegar
* 1 whole onion, quartered
* Extra onion skins, well washed
* 1 whole head of garlic, cut in half
* 1–2 teaspoons whole peppercorns
* 1–2 bay leaves
* Vegetable scraps you have on hand, such as celery ends and herb stems
* Optional: celery, a small amount of carrot, parsley or fresh thyme
* Cold water
* Salt, preferably added to taste after cooking

Directions

1. Roast the bones

Preheat oven to 350°F (175°C).

Arrange the bones on a parchment-lined baking sheet and drizzle lightly with olive oil.

Roast for approximately 45 minutes, turning once if desired, until beautifully browned. This roasting step adds incredible depth and richness to the finished broth.

2. Into the pressure cooker

Transfer the roasted bones to an electric pressure cooker.

Add the apple cider vinegar, onion and onion skins, garlic, peppercorns, bay leaves and whatever suitable vegetable scraps and herbs you have on hand.

Cover with cold water, without exceeding your pressure cooker’s maximum-fill line.

3. Cook low and slow—even under pressure!

Cook using your electric pressure cooker’s appropriate broth/stock or pressure setting. I like making a very concentrated broth and giving the bones plenty of cooking time.

Rather than simmering a traditional stockpot for 24–48 hours, the electric pressure cooker dramatically reduces the time required.

4. Strain

When finished, allow the pressure to release according to your cooker’s instructions.

Carefully strain the broth through a fine-mesh strainer and discard the bones and cooked vegetables.

Taste and season with salt as needed.

5. Chill and store

Cool the broth promptly and refrigerate. Once completely chilled, a good bone broth may become wonderfully jelly-like because of the natural gelatin extracted from the connective tissue and bones.

Remove some or all of the hardened fat from the top if desired.

Freeze extra broth in convenient portions so there’s always some ready when you need it.

🌿 Low-Carb Goddess Tip

Don’t throw away those onion skins and vegetable ends! Keep appropriate scraps in a freezer bag and save them for your next batch of bone broth.

Homemade bone broth is wonderful for sipping from a mug, making soups and sauces, or using anywhere a recipe calls for beef stock.

And it’s absolutely fabulous in my Low-Carb Goddess French Onion Soup. Instead of starting with store-bought stock, homemade bone broth gives the soup that unmistakable made-from-scratch flavour.

Simple ingredients. Deep flavour. One of those staples every Low-Carb Goddess kitchen should have. ❤️

🍆 Lisa’s Low-Carb Baked Eggplant Rollatini

Ingredients

* 2 medium eggplants
* 1½ cups ricotta cheese
* 1 cup shredded mozzarella, divided
* ½ cup freshly grated Parmesan or Romano
* 1 egg
* 2 tbsp fresh parsley, chopped
* 1–2 cloves garlic, minced
* Salt, pepper & Italian seasoning
* 1½ cups no-sugar-added marinara sauce
* Olive oil

Directions

1. Heat oven to 400°F.
2. Slice eggplant lengthwise into thin strips, about ¼-inch thick. Lightly salt and let sit for 15–20 minutes to draw out excess moisture. Pat very dry.
3. Brush lightly with olive oil and bake on a parchment-lined sheet for 10–15 minutes, until softened enough to roll.
4. Mix ricotta, ½ cup mozzarella, Parmesan or Romano, egg, parsley, garlic and seasonings.
5. Spread a little marinara over the bottom of a baking dish.
6. Spoon the cheese mixture onto each eggplant slice, roll it up and place seam-side down in the dish.
7. Spoon a little more marinara over the rolls and sprinkle with the remaining mozzarella.
8. Bake at 375°F for 25–30 minutes, until bubbling and beautifully golden.

Low-Carb Goddess Tip: 🍆✨
Let the rollatini rest for about 5–10 minutes before serving. It helps everything set and keeps those gorgeous cheesy rolls together.

All the comfort of Italian baked pasta — without the pasta! ❤️🇮🇹

🍺 Lisa’s Low-Carb Drunken Mussels — Without the Booze! 🦪

These turned out SO GOOD I had to share! ❤️

Ingredients:
• Fresh mussels
• A little flour for soaking
• Butter
• Fresh garlic
• Fresh parsley
• Non-alcoholic beer
• Salt & pepper
• Lemon, optional

How I made them:

First, I soaked the mussels in cold water with a little flour for about 20–30 minutes. The mussels filter the water and it helps them release any sand or grit. Then I rinsed them really well.

In a large pot, melt a generous amount of butter and sauté the garlic. Add the mussels, plenty of fresh parsley and enough non-alcoholic beer to create a beautiful steaming broth.

Cover and steam until the mussels open, giving the pot a gentle shake once or twice.

Discard any mussels that don’t open after cooking.

Spoon that gorgeous buttery, garlicky broth over the mussels and add a squeeze of lemon if you like.

Low-carb, simple and absolutely delicious!

❤️ Lisa’s Low-Carb Kitchen!

🥒 Lisa’s Baked Romano Zucchini Sticks

Ingredients

* Zucchini, cut lengthwise into spears
* Salt
* Garlic seasoning or garlic powder
* Freshly grated Romano cheese

Directions

1. Cut the zucchini lengthwise into fairly thick spears.
2. Sprinkle with salt and let them sit for about 20–30 minutes to draw out excess water.
3. Pat the zucchini very dry with paper towel.
4. Sprinkle with garlic seasoning.
5. Roll each spear generously in freshly grated Romano cheese, pressing it on so it sticks.
6. Arrange on a parchment-lined baking sheet, leaving plenty of space between each spear.
7. Bake at 425°F for about 20–25 minutes, turning once if you like.
8. For extra browning, broil for the final 1–2 minutes, watching closely.

The trick: Getting the zucchini really dry and keeping the spears separated helps them roast instead of steam. 🥒🧄🧀

This looks great. I’ll try soon and let you know. Please follow me at My Favourite Keto Recipes thx!