Low Carb Zucchini Enchiladas 

pan of zucchini enchildas pictured next to some cooking utensils, a jar of kelapo coconut oil and some zucchini

I’ve tried so many low carb substitutes that usually disappoint. However, this dish blew me out of the water, I will never go back to the traditional enchiladas. You’ll finish the meal feeling full and satisfied. Zucchini takes on whatever flavors it’s cooked with, so I love to use different taco seasonings and my secret ingredient, Kelapo coconut oil.   Ingredients: 8 Zucchini *halved lengthwise Kosher Salt (3 tablespoons) Kelapo Coconut Oil (1 tablespoon) Thinly Sliced Scallions (90g) 2 Finely Chopped Poblano Peppers Cooked Black Beans (195g/ 1 cup) Canned Corn *drained (175g/ 1 cup) 1 Rotisserie Chicken *shredded with skinned removed Group Cumin (1 teaspoon) Garlic Powder (1 teaspoon) Kosher Salt and Black Pepper *to taste Enchilada Sauce (130g/ ½ cup) Shredded Cheddar Cheese ( 113g/ 1 […]

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National Zucchini Day!

Today is National Zucchini Day! So last night I decided to make a quick and easy zucchini appetizer.  Have you ever been to Maggiano’s or just about any other restaurant that has fried zucchini as an appetizer? Yum! One of my favorite appetizers! So I decided to look around for a healthier version of fried zucchini and try to make it myself. The finished product was just as good as the restaurant’s fried zucchini, plus it was waaay healthier! Try out the coconut oil recipe below for a quick and healthy appetizer everyone will love.   Recipe adapted from this […]

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Grilled Baby Veggies, Our Expo West Recipe!

This came straight from the kitchen of our Expo West caterer, Summit Events! Here’s the easy recipe for Grilled Baby Veggies with coconut oil.

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