A delicious collection of low carb and keto recipes that use the wonderful bounty of summer produce. From pancakes to salad to ice cream, it’s a delicious time of year!
I am quite a prolific recipe creator. You know, not to toot my own horn or anything but I not only develop low carb recipes for All Day I Dream About Food, but I also create them for other sites and publications. And now I am doing double duty by creating even more recipes for a secret hush-hush project that I can’t really announce yet. It’s a good thing I enjoy what I do because I am pretty sure that I would be the world’s most stressed out person if I didn’t. And it’s a very good thing that my family and friends and neighbours like to eat because I am pretty sure I would be drowning in food if they didn’t.
Over the past year or so, I have created some really wonderful recipes that don’t live here on this blog. Sometimes I write a teaser for them or sometimes I simply share them on social media. But that could mean you’ve missed a few here and there. So I thought it would be a good idea if I collected them all in one place so that you could peruse them at your leisure. But I realized that if I covered all of them, it would be too big a collection. So I settled on the ones that are seasonally appropriate, the kind of recipes that cool you off or use some of the bountiful summer produce.
And then I stuck the Snickerdoodle Pancakes in here too because they have quickly become my family’s favourite pancakes (I’ve made them four times already!) and I wouldn’t want you to miss them. Bon Appetit!
Mini Strawberries & Cream Cupcakes
Yogurt Marinated Chicken Skewers
Pan-Fried Fish with Cilantro Lime Butter
Lemon Ricotta Pancakes with Mixed Berry Sauce
Grilled Bok Choy with Spicy Asian Dressing
Peanut Butter & Chocolate Cookie Pops
Southwestern Turkey Chopped Salad
Blueberry Creme Fraiche Popsicles
Bakery Style Blueberry Muffins
Pork Tenderloin with Spicy Raspberry Sauce
There’s some great stuff here, Carolyn!
I’m particularly taken with the Pork with the Spicy Raspberry Sauce… Recently had a delicious restaurant version with blackberry sauce and au poivre, very spicy but too ‘jammy’. Talk about too many carbs! I think your recipe will really fill the bill!!
Til I can get shopping later I’m making those blueberry muffins…. Thanks!!
Perfect!! Thank you so much Creative Carolyn! hoping the hush hush project is a cookbook… if so, I will buy it the very day available ❤️
🙂 It is a cookbook but I can’t say much more than that right now…
Hi Carolyn! Big fan, first time commenting. I just made the lemon blueberry scones and … I’m wondering whether there’s a mistake in the recipe or if something’s off with my ingredients. Is 1 tbsp of baking powder correct? It seemed like a lot, but I figure you know what you’re doing. The taste is definitely off …
Yes, it’s definitely correct. Gluten free recipes need more leavening agent to rise properly. We certainly didn’t find any taste difference.
Okay, I just took a closer look and now i know what the problem is. It’s supposed to say baking POWDER, but it says baking soda! I am having them correct this ASAP.
On a positive note: I made the zucchini basil soup yesterday and it exceeded expectations. Super easy to prepare and all kinds of yum.
Carolyn
You are a marvelous cook and supporter of the low carb way of life.
Iv’e been involved in LC since Dr. Atkins wrote his first book.
I am not well right now so not involved in my board or LC Friends.
I read your recipes every day. Just thanks so much for all that you do.
Barbo of Barbo’s Low Carb Kitchen and Barbo’s Diet Kitchen (more WW)
So what about the other potential project? Food Network, possible TV show???
Mmmmm….not yet. But I did just sign a publishing deal. 😉
That’s awesome, congratulations!!!
Just made your Bakery Style Blueberry Muffins for breakfast today. These were spectacular. What a lovely texture and flavor. This are by far the BEST low carb blueberry muffins I have tried.
I don’t usually have almond milk in the house (no issues with dairy), so I did one small sub. I did have some sour cream I wanted to use up so I sub’ed that plus milk (50/50) for the almond milk, and it worked just fine. I love that batter made with almond flour is thick enough to keep the blueberries from all sinking to the bottom of the muffin.
Can’t wait to see the product of your publishing deal…..a nice lovely Carolyn cookbook can replace the printed sheets with curled edges stuck all over my frig with magnets. Crossing my fingers that it will be out by Xmas so I can drop hints to family as to what I want under the tree.
Googled summer LCHF recipes and got you! Thanks for such great ideas and recipes. All inspired now for company and ready to cook!
So glad to hear it!