What can I expect? 

For this dip, we use cream cheese and whole milk greek yogurt to achieve a creamy consistency and tangy taste while reducing the sugar content and adding a boost of protein to keep you feeling full. 

Just combine the ingredients in a food processor, chill, and serve. With minimal prep time, it’s great to make in advance and tastes even better as it sits. Prepare a big batch, and serve it with sliced veggies or keto-friendly crackers for a bright, zesty, savory, nutritious option even picky eaters love! 

Is Low-Carb Cucumber Dip Healthy? 

Let’s take a look at the main ingredients: 

• Cucumber
• Cream cheese
• Greek yogurt
• Seasonings

Cucumbers and seasonings are natural, nutritious food sources. Include them in a variety of recipes for texture, flavor, and nutrients. 

But what about cream cheese? What about Greek yogurt? Is dairy healthy?

Here’s what we know. Dairy is full of vitamins, minerals, protein, and natural fat energy. But if everyone consumed dairy all of the time, dairy farming would become abusive and unsustainable…

Let’s be mindful of our dairy intake. Buy dairy that comes from pasture-raised cows and limit consumption.

Sugar is what makes food unhealthy. 

Most cucumber dip recipes are served with crackers made with flour (starchy carbs), which digests very similarly to sugar. 

In a single serving of crackers, you’re already up to 16g of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Omit the crackers. Or, swap them out with a low-carb alternative, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, healthy fats, and quality, whole-food energy. 

Enjoy this low-carb cucumber dip knowing it supports your well-being. Learn more about eating less sugar here.

Creamy Low-Carb Cucumber Dip Tips

1. How can I make this dip if I don’t have a food processor?

Use a hand mixer or blender to blend the ingredients for a silky texture. You could also hand mix as well.

2. Can I make this ahead of time?

Yes! This dip actually tastes better after chilling for a few hours. Store in an airtight container in the fridge for up to 3 days.

3. What can I serve this with on a low-carb diet?

Try fresh veggies, cheese crisps, pork rinds, or almond flour crackers.

4. Can I add protein to this dip?

Absolutely! Crumbled bacon or shredded chicken breast to add a boost in protein.  

5. What should I serve with low-carb cucumber dip? 

Feel free to enjoy this dip on its own as a nutritious snack. Or, serve it as part of an appetizer spread with other low-carb options like crispy zucchini chips, spinach artichoke dip bites, taco dip, or antipasto skewers.  

Print

Low Carb Cucumber Dip

Prep Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 1

Author Neutral Eating

Equipment

• Food processor

Ingredients

• 1 medium cucumber cut in half
• 8 oz 1 block cream cheese, softened
• ½ cup whole milk Greek yogurt or sour cream
• 1 teaspoon Worcestershire sauce adds depth of flavor
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt adjust to taste
• ¼ teaspoon black pepper/lemon pepper
• 2 tablespoons chopped green onions or chives

Instructions

• In a food processor pulse together the cucumber until roughly chopped.
• Next add in the cream cheese, yogurt/sour cream, and Worcestershire sauce and pulse to combine.
• Gently fold in the garlic powder, onion powder, salt, and pepper.
• Cover and refrigerate for at least 30 minutes to let the flavors blend.
• Enjoy with sliced cucumbers, bell peppers, celery, or keto-friendly crackers

Notes

See Tips above recipe card for FAQ and substitutions.

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/cucumber-dip/

The post Creamy Low Carb Cucumber Dip appeared first on Neutral Eating.

What can I expect? 

This recipe has all the components you expect in caprese salad, except we’ve turned it into a quick, scoopable dip by chopping all the ingredients into bite-sized pieces. We serve this dip with sliced cucumbers or low-carb chips for scooping, and it’s always a hit with family and friends. 

Even better, it comes together in minutes! Just chop, combine, and serve. In a matter of minutes, you can have a crowd-pleasing appetizer or snack that’s full of vitamins, nutrients, and healthy fats to keep you full. 

Is Low Carb Caprese Dip Healthy? 

Let’s take a look at the main ingredients: 

• Fresh mozzarella
• Cherry tomatoes
• Basil 
• Olive oil 
• Balsamic vinegar

Tomatoes, basil, olive oil, and balsamic vinegar are all natural, nutritious food sources. Include them in a variety of recipes for texture, flavor, and nutrients. 

But what about mozzarella cheese? Is dairy healthy?

Here’s what we know. Dairy is full of vitamins, minerals, protein, and natural fat energy. But if everyone consumed dairy all of the time, dairy farming would become abusive and unsustainable…

Let’s be mindful of our dairy intake. Buy dairy that comes from pasture-raised cows and try to eat less. 

Sugar is what makes food unhealthy.

Traditional caprese dip recipes are served with tortilla chips made with flour (starchy carbs), which digests very similarly to sugar. 

In a single serving of chips, you’re already up to 46g of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Omit the chips. Or, swap them out with a low-carb alternative, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, healthy fats, and quality, whole-food energy. 

Enjoy this low carb caprese dip knowing they support your well-being. Learn more about eating less sugar here.

Low Carb Caprese Dip Tips

1. Why should I let it rest before serving?

Resting allows the flavors to blend and the mozzarella to absorb the olive oil and vinegar flavors.

2. How long will this keep?

This dip is best consumed within 24 hours. The tomatoes will continue to release liquid and the basil may darken over time.

3. What can I serve this with while keeping it low carb?

Cucumber rounds, celery sticks, bell pepper slices, or low-carb crackers work well.

4. Should I serve this cold or at room temperature?

Room temperature is best as the mozzarella’s texture is optimal and flavors are more pronounced.

5. Can I use different types of tomatoes?

Yes, but cherry tomatoes work best as they’re sweeter and hold their shape well. If using larger tomatoes, remove seeds and dice into small pieces.

6. Why is liquid collecting at the bottom of my dip?

This is natural as tomatoes release juice and salt draws out moisture. You can drain excess liquid before serving if desired.

7. Can I use dried basil instead?

Fresh basil is strongly recommended for this simple recipe as it provides the signature caprese flavor and aroma.

8. Make it a meal

Add diced grilled chicken or shrimp to the dip to transform this snack or side into a complete meal. Or, serve it alongside main courses like a juicy chicken breast or baked caprese chicken!

Print

Low Carb Caprese Dip

Prep Time 25 minutes minutes

Servings 6

Author Neutral Eating

Ingredients

• 12 oz fresh mozzarella cut into small cubes
• 2 cups cherry tomatoes halved
• ⅓ cup fresh basil leaves torn
• 3 Tbsp extra virgin olive oil
• 1 Tbsp balsamic vinegar
• Salt and black pepper to taste

Instructions

• In a medium bowl, combine the cubed mozzarella and halved cherry tomatoes.
• Drizzle with olive oil and balsamic vinegar.
• Add torn basil leaves, reserving some for garnish.
• Season with salt and black pepper, toss gently to combine.
• Let rest for 15 minutes at room temperature to allow flavors to meld.
• Garnish with reserved basil and serve.

Notes

See Tips above recipe card for FAQ and substitutions.

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/caprese-dip/

The post Low Carb Caprese Dip appeared first on Neutral Eating.

What can I expect? 

Most avocado toast recipes are made with white bread, which our bodies digest similarly to sugar. In addition, they’re served plain, with nothing but avocado on top. As a result, they lead to an energy spike and a hard crash, leaving you feeling worse after eating. 

But not this recipe! We swap white bread with low-carb bread that’s rich in fiber and healthy fats. Then, we add cottage cheese for extra flavor and lots of protein. This leaves you with a well-rounded meal with minimal effort. 

Just toast your bread, layer the ingredients, and add your favorite toppings. You’ll have a complete breakfast option ready to eat in no time, and you’ll feel full and energized throughout your day! 

Is Cottage Cheese Avocado Toast Healthy? 

Let’s take a look at the main ingredients: 

• Low-carb bread
• Avocado 
• Cottage cheese

Avocado is a nutritious food source, made with natural ingredients. Use it to add flavor, texture, and nutrients to a variety of recipes. 

But what about cottage cheese? Is dairy healthy?

Here’s what we know. Dairy is full of vitamins, minerals, protein, and natural fat energy. But if everyone consumed dairy all of the time, dairy farming would become abusive and unsustainable…

Let’s be mindful of our dairy intake. Buy dairy that comes from pasture-raised cows and limit consumption.

Sugar is what makes food unhealthy. 

Most avocado toast recipes are made with white flour (refined grains), which digest very similarly to sugar. 

In a single serving, you’re already up to 48g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Swap the white bread with a low-carb alternative, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, healthy fats, and quality, whole-food energy. 

Enjoy this cottage cheese avocado toast recipe knowing it supports your well-being. Learn more about eating less sugar here.

Cottage Cheese Avocado Toast Tips

1. Why use cottage cheese in avocado toast?

Cottage cheese adds a creamy texture and boosts protein, making the dish more filling and balanced.

2. What kind of cottage cheese works best?

Full-fat or low-fat cottage cheese works well for flavor and creaminess. Avoid fat-free versions, as they can taste bland.

3. Can I use a different bread?

Yes! Choose a low-carb bread that fits your dietary needs, such as almond flour bread, coconut flour bread, or flaxseed bread.

4. Can I prepare this ahead of time?

It’s best assembled fresh. To prep ahead, store the mashed avocado in an airtight container with a layer of lemon juice to prevent browning. Toast the bread and assemble right before serving.

5. Are there any other toppings I can add?

Absolutely! Try sliced cucumbers, radishes, smoked salmon, or even a poached egg for added flavor and variety.

6. What should I serve with this recipe? 

With fats, protein, fiber, and nutrients, this recipe is plenty filling enough to serve on its own. However, it’s also great with a side of fresh fruit, cooked turkey bacon, breakfast turkey sausage, or blueberry muffins. 

Print

Cottage Cheese Avocado Toast

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Servings 2

Author Neutral Eating

Equipment

• Toaster

Ingredients

• 2 slices Low-carb Bread e.g., almond or coconut flour-based bread
• 1 Avocado, ripe
• ½ cup Cottage Cheese preferably full-fat
• Olive Oil just a drizzle
• Salt and pepper to taste
• Optional toppings: Cherry tomatoes halved/tomato slices, Fresh herbs (e.g., parsley, dill, or chives), Everything bagel seasoning, Lemon wedge (for drizzling)

Instructions

• Toast the low-carb bread slices in a toaster or under a broiler until golden and crisp.
• Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl.
• Mash the avocado with a fork, leaving it as smooth or chunky as preferred.
• Season with salt and pepper to taste.
• Spread a layer of mashed avocado evenly over the toasted bread slices.
• Top each slice with 2-3 tablespoons of cottage cheese, spreading it gently to cover.
• Add any optional toppings like cherry tomatoes, fresh herbs, or a sprinkle of seasoning.

Notes

See Tips above recipe card for FAQ and substitutions.

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/cottage-cheese-avocado-toast/

The post Cottage Cheese Avocado Toast appeared first on Neutral Eating.

What can I expect? 

Classic omelets cook on the stove and are made to serve one person, which can make serving a crowd a time-consuming task. However, these omelet egg muffins combine in a bowl, and cook in muffin pans, making them perfect to prepare in bulk! 

With no sautéeing required, all you have to do is combine the ingredients, bake, and serve. You can have a low-carb, high-protein, veggie-packed breakfast ready to eat in less than 30 minutes. 

Plus, this recipe is easy to customize with various mix-ins to use up any leftovers you have on hand and suit a variety of dietary needs. Add it to your weekly meal prep routine, making a large batch to keep on hand, and you’ll have nutritious breakfasts ready to eat throughout the week! 

Are Egg Muffins Healthy? 

Let’s take a look at the main ingredients: 

• Bell peppers
• Mushrooms
• Spinach
• Eggs
• Heavy cream 
• Shredded cheddar cheese

Bell peppers, mushrooms, spinach, and eggs are all nutritious food sources, made with natural ingredients. Use them to add protein, flavor, and nutrients to a variety of recipes. 

But what about heavy cream? What about the cheddar cheese? Is dairy healthy?

Here’s what we know. Dairy is full of vitamins, minerals, protein, and natural fat energy. But if everyone consumed dairy all of the time, dairy farming would become abusive and unsustainable…

Let’s be mindful of our dairy intake. Buy dairy that comes from pasture-raised cows and limit consumption.

Sugar is what makes food unhealthy. 

Most egg omelets are made with white potatoes or served with bread (refined grains), which digest very similarly to sugar. 

In a single serving, you’re already up to 15g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Omit the potatoes and bread, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, healthy fats, and quality, whole-food energy. 

Enjoy these low-carb vegetarian mini omelets knowing they support your well-being. Learn more about eating less sugar here.

Egg Muffins Tips

1. Can I customize the vegetables in this recipe?

Absolutely! Feel free to mix in your favorite low-carb veggies like zucchini, broccoli, or mushrooms. Just avoid watery vegetables, as they may affect the texture.

2. Can I make these mini omelets ahead of time?

Yes, these mini omelets can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. Simply reheat them in the microwave or oven before serving.

3. Can I freeze these mini omelets?

Yes, you can freeze these mini omelets. Once cooled, place them in an airtight container or freezer bag, and store them in the freezer for up to 2-3 months. To reheat, simply thaw in the refrigerator overnight, and warm them in the microwave or oven.

4. How do I prevent egg muffins from sticking to the pan?

Make sure to generously grease your muffin tin or use silicone muffin cups, which are great for easy removal and cleanup.

5. Can I use egg whites instead of whole eggs?

Yes! You can replace whole eggs with egg whites or use a combination. You’ll need about 1 ½ cups of egg whites for this recipe.

6. Are these keto-friendly?

Yes, these mini omelets are low-carb and keto-friendly as they’re made with low-carb veggies and no starchy fillers.

7. Can I add protein? 

Absolutely! Feel free to add cooked shredded chicken, turkey, or another choice of cooked ground meat if you don’t need to keep this recipe vegetarian! 

8. Can I make these egg muffins dairy-free? 

Yes, for a dairy-free mini recipe, use almond milk instead of heavy cream, and swap the cheddar with your favorite dairy-free cheese. 

9. What should I serve with these egg muffins? 

Made with protein, fats, and fiber, these mini omelets are filling enough to serve on their own. However, they’re also great with a side of fresh fruit, low-carb toast, peanut butter overnight “oats” or 4-ingredient pancakes. 

Print

Low Carb Vegetarian Egg Muffins

Prep Time 15 minutes minutes

Servings 12 mini muffins

Author Neutral Eating

Equipment

• Muffin Tin

Ingredients

• 1/2 cup Bell Peppers, diced
• 1/2 cup Mushrooms, diced
• 1/4 cup Spinach, diced
• 8 Large Eggs
• 1/4 cup Heavy Cream or Almond Milk
• 1/2 cup Shredded Cheddar Cheese
• Salt and Pepper, to taste
• Cooking Spray

Instructions

• Preheat the oven to 350°F (180°C).  Grease a 12-cup muffin tin with cooking spray.
• Dice the bell peppers and mushrooms. Chop the spinach.
• In a mixing bowl, whisk together the eggs and heavy cream/Almond Milk until well combined. Season with salt and pepper to taste.
• Divide the diced vegetables and shredded cheese evenly among the 12 muffin cups. Pour the egg mixture over the vegetables and cheese, filling each cup almost to the top.
• Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the mini omelettes are set and slightly golden on top.
• Remove from the oven and let them cool slightly before using a knife to loosen the edges and remove the mini omelettes from the tin. Serve warm!

Notes

See Tips above recipe card for FAQ and substitutions.

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/egg-muffins/

The post Egg Muffins (low carb) appeared first on Neutral Eating.

What can I expect? 

Most breakfast casserole recipes are packed with starchy carbs in the form of bread or potatoes, but not this version! Instead, we pack it full of nutritious veggies and bind everything together with calcium-rich dairy and plenty of eggs. 

All you have to do is sauté the vegetables, combine the ingredients, and bake. With minimal prep time and a total time of less than an hour, you can have a nutritious, high-protein recipe that makes enough to feed the whole family. 

Plus, leftovers store and reheat well, making this veggie breakfast casserole perfect for meal prep. Loaded with melty cheese, this recipe is so flavorful and delicious that picky eaters won’t even realize they’re eating their veggies! 

Is Veggie Breakfast Casserole Healthy? 

Let’s take a look at the main ingredients: 

• Spinach
• Zucchini
• Bell peppers
• Mushrooms
• Onion
• Eggs
• Heavy cream
• Cheddar cheese
• Parmesan cheese

Spinach, zucchini, bell peppers, mushrooms, onion, and eggs are all nutritious food sources, made with natural ingredients. Use them to add protein, flavor, and nutrients to a variety of recipes. 

But what about heavy cream? What about the cheddar and parmesan cheese? Is dairy healthy?

Here’s what we know. Dairy is full of vitamins, minerals, protein, and natural fat energy. But if everyone consumed dairy all of the time, dairy farming would become abusive and unsustainable…

Let’s be mindful of our dairy intake. Buy dairy that comes from pasture-raised cows and limit consumption.

Sugar is what makes food unhealthy. 

Most breakfast casserole recipes are made with white potatoes or bread (refined grains), which digest very similarly to sugar. 

In a single serving, you’re already up to 11g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Omit the potatoes and bread, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, healthy fats, and quality, whole-food energy. 

Enjoy this veggie breakfast casserole knowing it supports your well-being. Learn more about eating less sugar here.

Veggie Breakfast Casserole Tips

1. Can I make this ahead of time? 

Yes! You can prepare the casserole the night before, and bake it in the morning. Alternatively, you can bake it in advance, store it in the fridge in an airtight container, and reheat individual slices in the microwave or oven.

2. Can I freeze leftovers?

Absolutely. Slice the casserole into portions, wrap them tightly in plastic wrap or foil, and freeze for up to 3 months. Reheat in the oven or microwave when ready to eat.

3. Can I swap out the veggies?

Definitely! You can swap or add in other veggies like broccoli, cauliflower, or kale. Just ensure they’re pre-cooked to avoid excess moisture.

4. How can I make this dairy-free?

To make it dairy-free, replace the cheese with a dairy-free cheese alternative, and use unsweetened almond or coconut milk in place of the heavy cream.

5. What’s the best way to reheat this?

For best results, reheat slices in the oven at 300°F for about 10 minutes. You can also use the microwave for a quicker option, heating for about 1-2 minutes per slice.

6. What can I serve with this veggie breakfast casserole? 

Made with protein, healthy fats, and fiber, this recipe is plenty filling enough to serve on its own. However, if you want to prepare a breakfast spread, try pairing it with fresh fruit, 4-ingredient pancakes, peanut butter overnight “oats”, bacon, or sausage links. 

Print

Veggie Breakfast Casserole

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 6

Author Neutral Eating

Ingredients

• 1 Tbsp Olive Oil
• 1 cup Baby Spinach, chopped
• 1 cup Zucchini, diced
• 1 cup Bell Peppers, diced (any color)
• 1/2 cup Mushrooms, sliced
• 1/2 cup Onion, chopped
• 8 Large Eggs
• 1/2 cup Heavy Cream (or unsweetened almond milk for a lighter option)
• 1/2 tsp Dried Oregano
• 1/2 tsp Dried Thyme
• 1/4 tsp Crushed Red Pepper Flakes
• 1/2 cup Shredded Cheddar Cheese (or use your favorite cheese)
• 1/2 cup Parmesan Cheese, grated
• Salt & Pepper to taste
• Olive Oil or Non-Stick Cooking Spray for greasing

Instructions

• Preheat oven to 350°F (175°C) and heavily grease a 9×13-inch baking dish with olive oil or non-stick spray.
• Heat a tablespoon of olive oil in a large skillet over medium heat. Add the bell peppers, mushrooms, onion, and zucchini. Cook for about 5 minutes, until the vegetables are soft. Add spinach, and cook for another 2 minutes until the spinach wilts. Season with salt and pepper.
• In a large bowl, whisk together the eggs, heavy cream (or almond milk), oregano, thyme, red pepper flakes, and a pinch of salt and pepper.
• Spread cooked veggies evenly across greased baking dish. Sprinkle with shredded cheddar. Pour egg mixture evenly over top, making sure it covers all the ingredients. Sprinkle Parmesan cheese over top.
• Place dish in oven and bake for 35–40 minutes or until eggs are fully set and top is golden brown.
• Let casserole cool for 5 minutes before slicing and serving.

Notes

See Tips above recipe card for FAQ and substitutions.

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/veggie-breakfast-casserole/

The post Veggie Breakfast Casserole appeared first on Neutral Eating.

What can I expect? 

Traditional minestrone soup recipes contain small pasta noodles and cook long and slow on the stovetop. However, this version omits the pasta and adds extra veggies instead. Then, all the ingredients combine and cook in a crockpot. 

As a result, it’s a hands-off meal that’s low-carb and full of nutrients. All you have to do is combine the ingredients and let the crockpot do all the hard work. After a few hours, you can come back to a complete meal waiting for you! 

This recipe is plenty filling enough to enjoy on its own for a family-friendly meatless Monday option. However, it also pairs well with a variety of main courses and side dishes. Even better, leftovers store well. So, you can prepare a large batch, and keep leftovers on hand for quick meals you’ll look forward to eating. 

It’s the perfect way to warm up and fuel your body on a chilly day! 

Is Crockpot Minestrone Soup Healthy? 

Let’s take a look at the main ingredients: 

• Zucchini
• Cauliflower
• Onion
• Carrots
• Tomatoes
• Broth

Zucchini, cauliflower, onion, carrots, tomatoes, and broth are natural, nutritious food sources. Use them to add flavor and nutrients to a variety of recipes. 

Sugar is what makes food unhealthy. 

Most minestrone soup recipes are made with small pasta noodles (refined grains), which digest very similarly to sugar. 

In a single serving, you’re already up to 42g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Omit the starchy noodles, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, and quality, whole-food energy. 

Enjoy this crockpot minestrone soup knowing it supports your well-being. Learn more about eating less sugar here.

Crockpot Minestrone Soup Tips

1. Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. Substitute the canned diced tomatoes with about 4 cups of chopped fresh tomatoes. You might need to adjust the seasoning to taste.

2. How do I prevent the vegetables from becoming too mushy?

To avoid overly mushy vegetables, chop them into larger pieces. If you’re cooking on high, check the vegetables at the 3-hour mark. 

3. Can I add pasta or rice to this soup?

Traditional minestrone often includes pasta or rice. To keep this recipe low-carb, we omit it, but you can substitute a low-carb alternative like shirataki noodles or cauliflower rice instead. Add these in the last 30 minutes of cooking to prevent them from becoming mushy. 

4. What can I use as a substitute for vegetable broth?

You can use water with vegetable bouillon cubes or powder. Adjust the amount to match the broth strength. Chicken broth can also be used if you’re not strictly vegetarian.

5. Can I make this soup on the stovetop instead of the Crockpot?

Yes, you can. To do so, sauté the onions, garlic, and celery in a large pot with olive oil until softened. Add the remaining ingredients (except the leafy greens), and bring the mixture to a boil. Reduce the heat to a simmer, and cook for about 45 minutes or until the vegetables are tender. Add the greens in the last 10 minutes of cooking.

6. How can I make this soup more flavorful?

For added depth of flavor, you can sauté the onions, garlic, and celery in olive oil before adding them to the crockpot. You can also add a parmesan rind during cooking or include fresh herbs in addition to the dry seasonings. Alternatively, you can include a splash of red wine or balsamic vinegar for even more complexity. 

7. What other vegetables can I add?

Feel free to add other low-carb vegetables like cauliflower, broccoli, mushrooms, or bell peppers. Adjust cooking times as needed as some vegetables cook faster than others.

8. How do I store leftovers?

Store the soup in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze the soup in individual portions for up to 3 months. We like to use soup cubes for easy portioning! 

9. What can I use instead of zucchini and yellow squash?

You can substitute zucchini and yellow squash with other low-carb vegetables like chopped bell peppers, eggplant, or even additional leafy greens.

10. Can I use frozen vegetables?

Yes, frozen vegetables can be used. Add them directly to the crockpot without thawing, and adjust the cooking time if necessary.

11. How can I make this soup spicier?

To add more heat, increase the amount of red pepper flakes used. Or, add a chopped jalapeño or a dash of hot sauce.

12. How should I serve this minestrone soup? 

Feel free to enjoy this recipe on its own as a complete meal. Or, add sides like lemon parmesan salad or low-carb dinner rolls. It also makes for a great appetizer or side dish with protein-rich main courses like balsamic chicken, lemon garlic butter salmon, or feta artichoke chicken! 

Print

Minestrone Soup (crockpot)

Prep Time 30 minutes minutes

Servings 8

Author Neutral Eating

Equipment

• 1 Slow Cooker

Ingredients

• 2 Zucchini medium sized, cut into half moons
• 3 cups Cauliflower
• 1 Onion medium sized, chopped
• 3 cloves Garlic minced
• 1 cup Celery chopped
• 1 cup Carrots chopped
• 2 cans Diced Tomatoes
• 1 tbsp Tomato Paste
• 6 cups Vegetable Broth low sodium preferred
• 2 tsp Italian Seasoning
• 2 cups Spinach or Kale chopped
• Salt and Pepper to Taste
• Fresh Chopped Basil Leaves or Parsley, for serving optional
• Parmesan Cheese, for serving optional

Instructions

• Add zucchini, cauliflower, onion, garlic, celery, and carrots (if using) to the slow cooker.
• Pour in diced tomatoes and tomato paste.
• Add vegetable broth and stir to combine all ingredients.
• Add Italian seasoning, salt, and pepper.
• Cover the Crockpot and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender.
• About 30 minutes before serving, add chopped spinach or kale.
• Taste and adjust seasoning as desired.
• Garnish with shredded parmesan cheese and fresh basil or parsley if desired.

Notes

See Tips above recipe card for FAQ and substitutions.

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/minestrone-soup-crockpot/

Recipes in the Image Above:

1 – Chicken Noodle Soup Crockpot

2 – White Chicken Chili (Crockpot)

3 – Low Carb Zuppa Toscana Crockpot

4 – Lasagna Soup

The post Minestrone Soup (Crockpot)  appeared first on Neutral Eating.

What can I expect?

Most broccoli cheese soup recipes feature a long list of ingredients and are full of carbs, but not this version! Instead, we use just a handful of pantry staples to create a rich, flavorful soup that’s low-carb and full of nutrients. 

To start, onions are sautéed in healthy oil until sweet and tender. Then, we combine them with fresh broccoli, salt, pepper, and vegetable broth, and cook until the broccoli is tender. This enhances its natural flavor and brings out a subtle sweetness that pairs well with the onions. 

Next, we add softened cream cheese and cheddar cheese and continue to cook until the ingredients are melted and well combined. Blended until smooth and velvety, the soup cooks in a crockpot for a hands-off meal that tastes like you spent all day hovering over the stove. However, if you prefer a chunkier consistency, you can skip the blending! 

Loaded with fiber, nutrients, and savory flavor, it’s perfectly filling on its own but also pairs well with side dishes and main courses if you’re feeding a hungry crowd! 

Is Crockpot Broccoli Cheese Soup Healthy? 

Let’s take a look at the main ingredients: 

• Olive oil 
• Onion
• Broccoli
• Vegetable broth
• Cream cheese
• Cheddar cheese

Olive oil, onion, broccoli, and vegetable broth are natural, nutritious food sources. Use them to add flavor and nutrients to a variety of recipes. 

But what about cream cheese? What about the cheddar cheese? Is dairy healthy?

Here’s what we know. Dairy is full of vitamins, minerals, protein, and natural fat energy. But if everyone consumed dairy all of the time, dairy farming would become abusive and unsustainable…

Let’s be mindful of our dairy intake. Buy dairy that comes from pasture-raised cows and limit consumption.

Sugar is what makes food unhealthy. 

Most broccoli cheddar soup recipes are made with all-purpose flour (refined grains), which digests very similarly to sugar. 

In a single serving, you’re already up to 11g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Omit the all-purpose flour, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, healthy fats, and quality, whole-food energy. 

Enjoy this crockpot broccoli cheese soup knowing it supports your well-being. Learn more about eating less sugar here.

Slow Cooker Broccoli Cheese Soup Tips 

1. Add carrots 

If you want to make this soup even more nutritious and filling, feel free to incorporate shredded carrots, too. They won’t impact the flavor but will add extra nutrients and fiber! 

2. Make it a meal 

Serve this broccoli cheese soup as a complete meal with sides like lemon parmesan salad or low carb dinner rolls. Or, enjoy it as an appetizer or side dish with main courses such as braised chicken and mushroom or creamy garlic chicken.

3. Have leftover broccoli? 

Don’t let it go to waste! Put it to use in a chicken and broccoli casserole. Or, make broccoli fritters to enjoy throughout the week.

4. Make it extra creamy

If you want to create an even richer, more velvety broth, add a splash of whole milk or heavy cream. Also, make sure to use blocks of cheese, and grate them yourself. Pre-shredded varieties contain anti-caking agents that prevent them from melting as well.

5. Thicken the soup

If you prefer a thicker consistency, stir in arrowroot powder or whisk 1/4 to 1/2 teaspoon of xanthan gum with water or broth to keep this recipe super low in carbs. 

6. Swap the cheese

Not a fan of cheddar cheese? Feel free to use any other cheese you like best. Gouda, Swiss, or even a blend of cheeses taste great in this recipe. 

7. Cook the soup on the stove

If you don’t have a crockpot, use a large soup pot or Dutch oven instead. Sauté the onions as usual. Then, add the broccoli, broth, salt, and pepper. Bring the mixture to a boil on high. Then, reduce the heat to a simmer, and let the soup cook for about 20 minutes or until the broccoli is tender. From here, you can continue with the recipe as normal, starting with step 5 in the recipe card. 

8. Use Frozen Broccoli 

Frozen broccoli will also work! Just be sure to adjust the cooking time as needed. Frozen broccoli may cook faster than fresh varieties!  

9. Store leftovers

On the off chance you have leftovers, you can transfer them to an airtight container, and store them in the fridge for up to 3-4 days. When you’re ready to eat, warm the soup in a pot on the stovetop over low heat, stirring occasionally until it’s heated through. 

10. Prevent Cream Cheese Clumping

Allow your cream cheese to come to room temperature and soften before adding it to the soup to prevent it from clumping. You can alos cut it into small cubes to help it melt more easily. 

11. Adjust the consistency 

If you prefer a chunkier texture, you can skip the blending. However, blending will create a smoother texture and a more cohesive flavor as it helps blend the cheese in evenly. 

Print

Crockpot Broccoli Cheese Soup (veg + low carb)

Prep Time 15 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Servings 4

Author Neutral Eating

Ingredients

• 1 Tbsp olive oil
• 1 small chopped onion
• 4 cups of fresh broccoli florets
• 4 cups of vegetable broth
• 4 oz of cream cheese softened
• 2 cups of shredded cheddar cheese freshly grated
• Salt and pepper to taste

Instructions

• Cut the broccoli into small florets.
• Either in your slow cooker or pan add olive oil and onion. Saute for 3-5 minutes.
• In your crockpot, add the sauted onions, broccoli florets, vegetable broth, salt, and pepper. Stir to combine.
• Cover and cook on low for about 4 hours or until the broccoli is tender.
• A half hour before eating, remove cream cheese from the fridge. Let the cream cheese soften for 30 minutes.
• (Optional): If you prefer a smoother consistency, you can use an immersion blender to blend the soup until creamy.
• Add the softened cream cheese and shredded cheddar cheese to the slow cooker. Stir well to combine and allow the cheeses to melt into the soup.
• Taste the soup and adjust the seasoning with more salt and pepper if needed.
• Garnish with a sprinkle of shredded cheddar cheese on top.

Notes

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/crockpot-broccoli-cheese-soup-veg-low-carb

The post Crockpot Broccoli Cheese Soup (veg + low carb) appeared first on Neutral Eating.

What can I expect? 

Unlike most cheesy broccoli fritter recipes, this version is low-carb, loaded with nutrients, and cooked in healthy oils. To begin, we combine fresh riced broccoli, eggs, white onion, cheese, and seasonings. 

Then, we portion the mixture into golf ball-sized balls and cook them in heart-healthy olive oil in a skillet. Quick and easy, the fritters are loaded with flavor and are ready to eat in 20 minutes or less. Even better, cleanup for these broccoli cheddar fritters is easy, too! 

Oozing with melty cheese, they’re perfect for an appetizer, side, or snack, and are so tasty picky eaters won’t even realize they’re healthy! 

Are Broccoli Fritters healthy? 

Let’s take a look at the main ingredients: 

• Broccoli
• Eggs
• White onion
• Almond flour
• Cheese

Broccoli, eggs, and white onion are all natural, nutritious ingredients. Use them in a variety of recipes. 

But what about cheese? Is dairy healthy? 

Here’s what we know. Dairy is full of vitamins, minerals, protein, and natural fat energy. But if everyone consumed dairy all of the time, dairy farming would become abusive and unsustainable…

Let’s be mindful of our dairy intake. Buy dairy that comes from pasture-raised cows and limit consumption.

Sugar is what makes food unhealthy. 

Most broccoli and cheese fritters recipes are made with all-purpose flour (refined grains), which digests very similarly to sugar. 

In a single serving, you’re already up to 11g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Swap the all-purpose flour out with nutrient-rich almond flour, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, healthy fats, and quality, whole-food energy. 

Enjoy these broccoli cheddar bites knowing they support your well-being. Learn more about eating less sugar here.

Broccoli Fritters Tips 

1. Make it a meal 

Serve your broccoli fritters with main courses like feta artichoke chicken, lemon pepper chicken wings, or lemon garlic butter salmon to make a complete meal! 

2. Allow the oil to get nice and hot

The key to creating a crispy exterior is to allow the oil plenty of time to get hot before cooking the fritters. To test it, add a pinch of the broccoli mixture to the pan. If it sizzles and begins to cook, the oil is hot enough. However, if it sinks to the bottom it’s best to let the oil hit a little longer. 

3. Store leftovers

This recipe is great for meal prep! Store leftovers in an airtight container in the fridge for up to 5 days. Or, freeze them for up to 3 months. For the best results, arrange them on a baking sheet, and freeze until solid. Then, transfer the fritters to a sealable bag or freezer-safe
container. Thaw in the fridge overnight, and reheat in the microwave, a skillet, or air fryer when you’re ready to eat! 

4. Have leftover broccoli? 

Don’t let it go to waste! Use it to make chicken and broccoli casserole for a family-friendly meal to enjoy throughout the week.

Print

Broccoli Fritters (Low Carb)

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 2

Author Neutral Eating

Ingredients

• 2 cups riced broccoli
• 2 eggs
• ¼ cup diced white onion
• ⅓ cup almond flour
• ½ cup sharp white cheddar this easily could get subbed for any cheese of your liking ½ tsp sea salt
• ¼ tsp cracked black pepper
• ¼ tsp garlic powder
• 4 Tbsp olive oil
• Garnish: parsley or green onion optional

Instructions

• Dice/rice cut your broccoli heads, then add this to a bowl with all your ingredients except for the olive oil. Mix.
• Form the mixture into golf ball size balls – compressing with your hands.
• Place oil on your pan and set to medium to high heat. In 3-5 minutes place your broccoli fritter balls on the pan – leaving a few inches between them to allow space to flip.
• Cook for roughly 3 minutes on each side or until the sides are nicely browned and firm. 5. Place cooked fritters on a papertoil lined plate to absorb excess oil.
• Serve with your favorite dressing like ranch or a few dollops of sour cream. Enjoy!

Notes

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/broccoli-fritters-low-carb

The post Broccoli Fritters (gluten-free + low carb) appeared first on Neutral Eating.

What can I expect? 

Unlike many tomato soup recipes, this version is completely sugar-free and free from starchy carbs. To start, fresh veggies are tossed with salt, pepper, avocado oil, and thyme and roasted until tender and fragrant. This enhances their natural sweetness and creates a vibrant, savory flavor. 

Then, we add balsamic vinegar, broth, heavy cream, and a sugar substitute, and roast the mixture again to infuse the veggies with rich flavor. Blended until smooth the entire recipe comes together in a single pan in under an hour. Plus, it’s loaded with vitamins, nutrients, and fiber to keep you full. 

You can easily serve this roasted tomato soup on its own. Or, pair it with low-carb cheesy bread or grilled cheese on low-carb bread for a family-friendly meal. You can even make a big batch to keep on hand for quick meals throughout the week! 

Is Roasted Tomato Soup Healthy? 

Let’s take a look at the main ingredients: 

• Tomatoes
• White onion
• Garlic 
• Broth
• Heavy Cream 
• Sugar Substitute 

Tomatoes, onions, garlic, and broth are natural, nutritious food sources. Use them to add flavor and nutrients to a variety of recipes. 

But what about heavy cream? Is dairy healthy?

Here’s what we know. Dairy is full of vitamins, minerals, protein, and natural fat energy. But if everyone consumed dairy all of the time, dairy farming would become abusive and unsustainable…

Let’s be mindful of our dairy intake. Buy dairy that comes from pasture-raised cows and try to eat less. 

Sugar is what makes food unhealthy.

Most roasted tomato soup recipes are made with granulated sugar and are served with bread (refined grains), which digests very similarly to sugar. 

In a single serving of soup, you’re already up to 15g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Omit the sugar and bread. Or, swap them out with a low-carb alternative, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, healthy fats, and quality, whole-food energy. 

Enjoy this roasted tomato soup knowing it supports your well-being. Learn more about eating less sugar here.

Roasted Tomato Soup Tips

1. Store leftovers

Once cool, you can transfer leftover soup to an airtight container. It will stay fresh in the fridge for 4-5 days or in the freezer for up to 2-3 months. Thaw the soup in the fridge overnight, and reheat it in the microwave or a pot over medium heat on the stove when you’re ready to eat. 

2. Use fresh tomatoes

This soup will only be as good as your tomatoes. So, make sure to use fresh, ripe varieties! Look for heirloom tomatoes. Vine-ripened tomatoes will give the best flavor in the summer. However, if tomatoes aren’t in season, varieties like grape, cherry, plum, or Roma tomatoes from the grocery store are your next best bet. Avoid large, watery varieties like Hothouse tomatoes, or your soup won’t have much flavor.

3. Adjust the texture 

We puree this soup until it’s smooth and creamy. However, feel free to adjust the consistency to suit your preferences, leaving some chunks if that’s what you prefer. 

4. Add spice 

Feel free to add a dash of smoked paprika or crushed red pepper flakes if you prefer a spicier taste. 

Print

Roasted Tomato Soup

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Servings 4

Author Neutral Eating

Ingredients

• 5 large tomatoes heirloom or any kind
• 1 white onion cut in half
• 1 garlic bulb cut in half
• Generously salt
• Generously pepper
• 2 tablespoon avocado oil
• 1 tsp thyme
• 2 tablespoons balsamic vinegar
• 1/2 cup broth vegetable or chicken
• ¼ cup heavy cream or non dairy milk
• 2 tsp Lakanto or Sugar Replacement

Instructions

• Preheat oven to 400 F
• In a large oven safe dish add tomatoes, onion, garlic, salt, pepper, avocado oil, and thyme.
• Roast for 20-25 minutes
• Add in balsamic, broth, heavy cream, and sugar substitute
• Bake an additional 15 minutes
• If necessary, pour ingredients into soup pot
• Blend using Immersion Blender or standard blender
• Optional Serving Suggestions:
• Sprinkle with parmesan cheese or nutritional yeast (dairy free)
• Serve with low carb cheesy bread or a grilled cheese on low-carb bread.

Notes

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/roasted-tomato-soup

The post Roasted Tomato Soup appeared first on Neutral Eating.

What can I expect? 

This recipe has the crisp texture of classic potato chips and a savory, tangy flavor similar to potato-based dill pickle chips. However, you won’t find a starchy carb in sight! 

Instead, we make the “chips” by topping dill pickle slices with shredded cheese and air frying them until they’re crisp. As a result, you get a low-carb snack that’s made with healthy fats and free from unnecessary carbs, added sugars, and undesirable preservatives. 

These chips are perfect for movie nights, packed lunches, and afternoon snacks. Make a big batch in just 20 minutes, and keep them on hand to satisfy all your snack cravings with zero guilt! 

Are Air Fryer Dill Pickle Chips Healthy? 

Let’s take a look at the main ingredients: 

• Dill pickles
• Shredded cheese

Dill pickles are a natural, nutritious food source. Use them to add flavor to a variety of recipes, or enjoy them as a snack on their own. 

But what about shredded cheese? Is dairy healthy?

Here’s what we know. Dairy is full of vitamins, minerals, protein, and natural fat energy. But if everyone consumed dairy all of the time, dairy farming would become abusive and unsustainable…

Let’s be mindful of our dairy intake. Buy dairy that comes from pasture-raised cows and try to eat less. 

Sugar is what makes food unhealthy.

Classic chips are made with potatoes (starchy carbs), which digest similarly to sugar. 

In a single serving of standard chips (and who stops at just one serving), you’re already up to 15g of chips. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Swap the potatoes with pickles, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, and quality, whole-food energy. 

Enjoy these air fryer dill pickle chips knowing they support your well-being. Learn more about eating less sugar here.

Air Fryer Dill Pickle Chips Tips

1. Store leftovers

This recipe is great to prepare in advance and keep on hand to satisfy your hunger whenever a craving strikes. Once cool, you can transfer leftover chips to an airtight container or sealable bag. Store them at room temperature for 1-2 days. 

2. No air fryer? 

No problem! Bake the chips in the oven instead. Arrange the pickle slices on a parchment paper-lined baking sheet. Then, sprinkle the cheese and optional seasonings on top. Bake at 350F for 8-10 minutes or until the cheese is bubbly. Keep a close eye on your oven, and adjust the baking time as needed! 

3. Make it a meal 

Serve these dill pickle chips as a fun side with main courses like pesto chicken wraps, cucumber salmon boats, or lemon pepper chicken wings for a complete meal. 

4. Pat the pickles dry

Use a clean paper towel to pat the pickles dry before adding the cheese. This will prevent them from becoming soggy as they cook.

Print

Air Fryer Dill Pickle Chips

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Neutral Eating

Equipment

• Silicone muffin “tin”
• Air Fryer

Ingredients

• 1 cup dill pickle chips cut ⅓ to ½ inch thick
• ⅓ cup shredded cheese of choice I chose sharp cheddar and jack
• *no seasoning needed or can add a pinch of seasoning such as onion himalayan salt of everything bagel seasoning

Instructions

• Place 1-2 tsp cheese on the bottom of each muffin opening, a few pickle chips and another 1-2 teaspoon of cheese. You can add a pinch of seasoning or skip altogether.
• Place in a preheated airfryer 350 F for 8-10 min – check midway and flip within the muffin holes. Air Fryers vary drastically so you may need to extend or decrease the time. You want the cheese to bubble bc this is what creates a crispy cheesy edge to your pickle chips.
• Once done let them sit 3-5 minutes before popping out of the muffin tin.
• Enjoy with ranch dip.

Notes

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/air-fryer-dill-pickle-chips

The post Air Fryer Dill Pickle Chips appeared first on Neutral Eating.