This chaffle post was quite the hit last year with low carb lovers. It's definitely one of my favorite bread choices for a lower carb sandwich. If you're new to chaffles, this is a great place to start! (Of the four chaffle choices in this post, I make the one with almond flour the most :)

Once you fall in love with the whole chaffle idea, feel free to move on to making them for dessert. I love this Lemon Ricotta Poppyseed version. I usually make more than a single serving because my family starts lining up as soon as I break out the waffle iron :)

I can't tell you how many batches of Socca Pizza I made last year. When the family was eating traditional pizza, I saved some carbs and made socca for my pizza crust. I also made just the socca base as a side to chili and soup. Again, I had to make extra, because everyone wants in on the hearty, crispy, flaky, tender flatbread. It's deliciously filling.

This is a great vegetarian option that's full of fiber and super food veggies. You can reduce the carbs by using low carb wraps. The scene stealer here is the ridiculously easy dipping sauce. It's high in calcium and protein and you won't feel too guilty when you generously scoop it up with your quesadilla.

It's funny how simply cutting cabbage into steaks changes the whole eating experience. These easy to roast steaks are flavored with pancetta and a bit of cheese. Once roasted, drizzle with some syrupy balsamic vinegar and grab your steak knife. This recipe was a life saver for all the cabbage that arrived in my CSA boxes this year.

If you're a baked oatmeal lover, this is a hearty, make ahead breakfast that you can customize in so many ways. It's got fiber from the oats, extra protein from the eggs and Greek yogurt and some healthy fats from olive oil. There's no added sugar but I give you a chart to help you decide how much to add if you're looking to build in that sweetness. I skip the sugar and everyone adds what they want at the table. This recipe is in regular rotation at my house and it makes 12 servings. Leftovers are stored in the refrigerator. In the morning, each serving gets a quick reheat in the microwave and breakfast is served!

This is another fave at my house and a great meatless option. A flavorful filling of beans, cheese, corn and rice is wrapped in eggroll wrappers and baked, not fried. The creamy avocado sauce is addictive and a little splurgey. But, you can lighten it up by subbing out the sour cream for Greek yogurt.

Years ago these were almost on constant rotation. So much so that I burned my family out on them. They were tasty, low in fat and high in protein. What's not to love? But, that was then and this is now. I haven't made them in a long, long while. It's time to bring them back. I use egg whites from a carton and fill the cups with spinach and feta cheese. Couldn't be easier. Customize with your favorite fillings. They make great breakfast sandwiches and you know me, I like to make a big batch and get a head start on the week.

This tasty vegetarian dish comes together in one pan. It's got all those familiar southwestern spices. We love it topped with fresh avocado, lime juice and cilantro.

We eat this for breakfast or dessert. It's sweetened with dates and maple syrup and the crumb topping is whole grain and filled with the added crunch of pumpkin seeds and almonds. It's delicious as is, but you can add more protein and serve it with some yogurt or splurge and serve it with ice cream or a dollop of whipped cream.

There's nothing like throwing a bunch of food on a sheet pan and ending up with a tasty dinner. This one has chicken, potatoes and asparagus and is flavored with fresh lemon and herbs.

If brown rice is part of your healthy eating plan but you've struggled with an undercooked, mushy result....This post will be somewhat life changing (or so some readers tell me :) Learn how to cook brown rice that's fluffy and delicious. The first tip is...don't follow the instructions on the bag :)