These savory low-fat vegetarian rosemary cheddar cheesecakes are high in protein and low in carbohydrates. Feel free to substitute full fat cheeses if you can’t find reduced fat options.
Serving suggestion: As an entrée, plate 1-2 cheesecakes over arugula and thinly sliced red and green apples. Drizzle with a citrus or cranberry vinaigrette. These cakes would pair well with oranges, grapes, pears, spinach, kale, whole cranberry sauce or orange marmalade.
Serve them as a warm or room temperature appetizer or as the star of a fruit and cheese tray.
4OzReduced fat sharp cheddar cheeseMay substitute any sharp cheese
1Tablespoon Fresh chopped rosemary1 tsp dried
1/4 Teaspoon Ground black pepper
Preheat the oven to 325 degrees F.
Spray 12 muffin tin with olive oil mist and set aside.
Lightly toast the walnuts and the bread crumbs separately in a sautéed pan. Watch carefully to prevent burning. Place the bread crumbs, walnuts and butter in a food processor and process until combined. Press crumb mixture into the bottoms of the muffin cups to make a crust. Bake 5 to 6 minutes. Let cool completely.
Beat the cheddar and cream cheese in a food processor or with a mixer until smooth. Add the eggs , garlic, salt and pepper and mix until blended. Add the rosemary and combine. Pour mixture into the prepared pan and bake until set, golden and puffed, but not loose in the center, about 20 minutes.
Remove from the oven and cool at room temperature. You can serve these chilled or at room temperature.
Omit bread crumbs and substitute coconut flour to make this a Keto diet recipe.
Let me start by saying I object to calling anything or anyone FatHead but this pizza crust made with cheese and almond flour is a low carb replacement for high carb pizza crust and the name has stuck, recognizing the original creator, despite many variations.
I rarely eat pizza but this Easy Low Carb Arugula, Sun Dried Tomato FatHead Pizza crust can be part of a lower carbohydrate diet despite the high saturated fats from cheese.
What could be wrong with an all topping pizza? The crust is made with mozzarella and cream cheese so the crust is a topping too.
I adapted my son’s FatHead crust recipe and mixed everything in the food processor which was much easier than microwaving the cheese and mixing the egg in by hand, which I found tedious.
You’ll need parchment paper or silicone baking mats and a rolling pin.
The ingredients are easy to find.
Mozzarella, cream cheese, 1 egg, almond flour and spices of your choice. I used oglio olio e peperoncino (garlic, parsley, red pepper flakes) spice mix. Any combination of Italian spices would be fine and use them liberally. You can grind your own almonds to make almond flour just don’t over do it or you’ll have almond butter. Coconut flour would work too.
I promise to update this recipe with an adaptation for readily available Mexican cheeses but I think Chihuahua cheese would work. Baja amigas, if you try a Mexican cheese let me know.
The crust is easy to roll out on parchment paper. Make sure you poke holes in the crust to add even cooking and to prevent huge puffy bubbles.
The naked crust cooks and browns quickly in a 425 degree oven for 12 minutes before you add the toppings. Make sure all meats are fully cooked and the vegetables are thinly sliced because the pizza crust goes back in the oven for a scant 5 minutes to heat the toppings.
Choose flavorful toppings and cut into thin slices. I used arugula, onion, sun dried tomatoes, bacon and olives on my Easy Low Carb FatHead Pizza crust. Try bell pepper, mushrooms, jalapeño, or cooked chorizo for a Mexican twist.
Low carb, Keto diets? This is your pizza fix without bread.
Weight Watchers? Sure. You will use a lot of points to eat this high fat pizza but it is so rich that one piece would be satisfying. Serve it with a huge low calorie green salad. It’s no worse than high carb,high fat pizza on regular crust. This is just all toppings.
Vegetarian? Skip the bacon, it isn’t necessary.
Easy Low Carb FatHead Pizza, Arugula, Bacon, and Sun Dried Tomatoes
An easy low carb, Keto diet, gluten free pizza crust made with mozzerella, cream cheese and almond flour with Italian spices, arugula, bacon and sun dried tomatoes. On the table in 30 minutes.
1CupShredded mozzarella cheese
1/4CupAlmond flourMay substitute coconut flour
1/2CupThinly slices onions
1/4CupSun dried tomatoes packed in oil
Preheat oven to 425 F degrees. Combine cheeses, spices and egg in a food processor until a sticky dough forms. If you mix the crust by hand, microwave the cheeses for 20-30 seconds until softened and warm and then mix egg and spices into cheese until combined. This takes a few minutes before the egg will mix into the cheese.
Roll dough between two sheets of parchment paper to desired thickness. Remove top parchment sheet and use a fork to poke multiple overlapping holes.
Transfer the parchment paper with the prepared crust to a baking sheet. Bake for 12 minutes or until browned.
Arrange toppings over crust, meats must be fully cooked. Return to oven for 5-7 minutes until toppings are hot.
This is a delicious whole food, vegan bolognese over zucchini noodles but you can and should serve it over pasta, rice, quinoa. A definite addition to a Mediterranean style diet and is perfect for #MeatlessMonday.
The mushrooms give a nice meaty texture and the nutritional yeast lends a cheesy flavor so you won’t miss the parmesan cheese. The sauce is loaded with flavorful vegetables and herbs. For more protein add legumes or nuts to your sauce.
I was traipsing around my old food blog, Whatsfordinnerdoc and found my version of vegetarian bolognese and decided to make it vegan. The original recipe had marscapone cheese but I wanted to see if nutritional yeast would give this vegan version a cheesy boost of flavor. I was pleasantly surprised that it tasted as if I’d added parmesan cheese.
The zoodles are low in calories and carbohydrates with a pasta mouth feel but you can eat this over any wheat, brown rice or quinoa pasta. I bring a spirilized with me to Baja because I haven’t seen one to purchase. I love Trader Joe’s quinoa spaghetti when I want pasta and it has 5 grams of protein per serving if you aren’t watching your carbohydrates. I have used this spirilizer for 4 years and it still works great and is easy to clean.
[lt_recipe name=”Vegan Bolognese and Zoodles ” servings=”6″ prep_time=”20M” cook_time=”1H” total_time=”1H20M” difficulty=”Easy” summary=”Vegan bolognese is low calories and loaded with nutritious vegetables for an easy Mediterranean meal. Make it low carb over zoodles or serve it with pasta. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/07/image-81-300×266.jpeg” ingredients=”2 medium zucchini, spirilized;;2 medium carrots, coarsely chopped;1 medium onion, coarsely chopped;1 fennel bulb, coarsely chopped;1 stalk celery;2 cloves garlic, minced;1/4 cup extra-virgin olive oil;1 tablespoon chopped fresh oregano;1 tablespoon chopped fresh basil;1 tablespoon fennel seeds ;1 teaspoon Kosher salt;1/2 teaspoon ground black pepper;2 cups any combination of mushrooms, coarsely chopped;1/2 cup dry red wine, may substitute vegetable broth ;14 oz can diced, no salt tomatoes;2 tablespoons nutritional yeast ” ]Wash and chop all vegetables except the zucchini. Spirilize the zucchini. Sauté onion and garlic in olive oil for 2 minutes. Add carrots, fennel, celery and continue to cook for 5 minutes. Add herbs, mushrooms, tomato, salt and pepper. Simmer 45 minutes. Add zoodles and stir gently for 5 minutes. You want the zucchini to be warm but maintain its texture. Stir in yeast just before serving. [/lt_recipe]
Bake these healthy Mexican turkey taco boats in your outdoor BBQ grill. A delicious whole food, low carb alternative to traditional tacos, packed with extra vegetables and healthy fat from avocado and olives. They are gluten free and you can make them even lower in fat by skipping the cheese.
I’m cohosting Fiesta Friday this week with Jhuls at The Not So Creative Cook. Please stop by Angie’s Fiesta Friday, where you will find more delicious recipes to try. Add your recipe link with the blue link button @ FiestaFriday.net Let’s party likes it’s Friday.
I included affiliate links to Amazon products in this post that I actually use as a reference but if you buy one then I get a few cents.
Healthy Baja Kitchen Tips:
Ground turkey may not be available in Baja so I have used home ground chicken. When you can’t buy what you want in Mexico, then make your own. A food processor can mince chicken or you can grind the meat with a special electric meat grinder. I’ve seen hand cranked meat grinders at the Sunday Market in Loreto but a grinder should be on your list of kitchen gadgets to bring from home. Seriously, I want to know what’s in my ground meat. Chicken beaks and feet? No thanks. I plan to grind my own pork for home made chorizo too.
How to bake Mexican zucchini taco boats or enchiladas in your outdoor BBQ grill:
Line a grilling basket with overlapping crossed heavy foil. If you are limiting your exposure to aluminum then try these in a cast iron skillet and let me know how you adjusted the baking time and etc. Assemble your zucchini boats and/or enchiladas in the foil lined basket. Fold bottom flaps over the food and crimp the flap together, tenting it over the food. This is especially important if you are topping your dish with cheese. Otherwise you will have cheese on the foil wrap but not on your dish. Fold the remaining flaps over that and seal with a crimp. Bake with indirect moderate heat, 350-400 degrees.
If you use a baked recipe then check for doneness after 3/4 of the suggested time. The outdoor grill will cook faster and burn more easily but it’s worth the effort to get an interesting smokey flavor and to keep the summer heat out of the kitchen.
[lt_recipe name=”Grilled Healthy Turkey Zucchini Taco Boats ” servings=”2 ” prep_time=”20 MINUTES” cook_time=”35 MINUTES” total_time=”55 MINUTES” difficulty=”Easy ” summary=”Healthy Mexican inspired spicy ground turkey zucchini boats, loaded with vegetables and baked in the outdoor grill. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/07/image-20-225×300.jpeg” ingredients=”Zucchini, 4;Ground turkey, 8 oz;1 tablespoon olive oil ;Onion, 1/2 large;Garlic, 2 cloves ;Carrot, 1 large;Celery, 1 stalk;Bell pepper, 1/2;Cilantro, fresh chopped 1/2 cup ;Jalapeño, 1 seeded;Tomato, 1 ;Ancho chili powder, 1 tablespoon ;Oregano dried, 1 teaspoon crushed;1/2 teaspoon salt;1/4 teaspoon ground black pepper ;Black olives sliced, 1/4 cup;Cheddar cheese, shredded 1/2 cup;To serve: Avocado sliced, prepared salsa or pico de gallo, and additional chopped cilantro. ” ]Prepare grilling pan by covering pan with overlapping flaps of aluminum foil leaving tails long enough to fold over the dish with excess to seal. ;Slice zucchini in half lengthwise. Scoop out the center of each zucchini with a spoon leaving a 1/4 inch shell. Save all zucchini. ;Brown turkey in olive oil until no longer pink over medium heat in a large skillet. Add chopped onion and minced garlic. Sauté until translucent. Add finely chopped carrot, celery, peppers, remaining zucchini pulp, tomatoes, spices and 1/4 cup of water. Let simmer until vegetables are semi-soft about 10 minutes.;Assemble stuffed zucchini in the prepared grill pan. Overfill zucchini boats with meat mixture, you may have leftovers. Sprinkle with cheese and olives. Tent the foil flaps over the meal and seal with crimps. ;Heat grill to 350-400 degrees or moderate heat. Place grill basket over indirect heat and bake for 35 minutes. Open packet very carefully with grilling gloves or oven mitts to avoid steam burns. The zucchini should be soft and the cheese melted. Slice avocado and place over boats just before serving. Serve with salsa and cilantro garnish. [/lt_recipe]
What kitchen gadgets can you not live without? I have a list of things to bring back to Baja, which I will share, because I couldn’t find them in rural Mexico. Stay tuned.
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