This Sping issue marks a full year that I’ve been publishing the IBIH quarterly ezine, and I think the low carb and gluten free recipes in this issue are the best yet. Of course I always say that, and that’s because I always think it’s true! Hopefully you’ll agree with me after you’ve seen what’s inside!
One of my favorite features of this issue is the 5 recipes using unsweetened Cream Cheese Pancakes as a substitute for pasta, bread, or tortillas. Every single one of them is beyond delicious, and in my opinion, just as satisfying as the real thing! I can’t wait to hear what you guys think of them!
The Lasagna and Faux-tuccini Alfredo are awesome of course, but the Enchiladas were Keto life changing for me, as was the Mu Shu Pork! So many cravings eliminated in this one section! I know you’re going to LOVE these recipes!
Also exciting in this issue are the 5 unique cupcake recipes – we loved all of them, but if I HAD to choose an absolute favorite it would be the Lavender Vanilla.
Followed closely by the Pina Colada (from the cover), and then the Biscoff with White Chocolate Frosting. Oh and the Lemon Meringue is good too….AND the Coconut Lime! They are ALL good!
Sadly, even on Keto we can’t live on cupcakes alone, but don’t worry because I’ve got you covered on what to eat before dessert! I put together a collection of 5 creative recipes featuring fish (you landlubbers can sub in chicken for almost all of these) that will solve your “What’s for dinner” dilemma!
You HAVE to try the Cajun Mahi Mahi with Remoulade – even your KIDS will love it! Feeling fancy? Go for the Coriander and Wasabi Crusted Ahi Tuna OR the Crab Stuffed Flounder (not shown above) with Roasted Red Pepper Aioli! Or the Salmon in Green Curry Sauce! OR the Halibut with Charmoula and Radishes! Make them ALL – you won’t be sorry!
Not sure what to serve as a side dish? Sick of the same old cauliflower mash? Of course you aren’t, but still it’s good to change it up every once in awhile – variety is the spice of life as they say! With that in mind I’ve created 5 Spring-worthy side dish recipes to dress up your dinner table this season.
Mr. Hungry’s absolute favorite is this Spaghetti Squash with Bacon and Spring Vegetables. More than just a side dish, this one can also be served as a light main course – and it’s even good cold the next day (not that you’ll have any leftovers!)
I love that one too, but I also REALLY loved the Roasted Leeks with Parmesan Cream Sauce! Easy to make and surprisingly addicting!
This Radish and Snap Peas Salad is also beautifully fresh and easy to prepare, and it keeps great for several days in the fridge!
Want to keep it simple? I’ve also included 5 of my favorite “go to” sauces and dressings, which can turn any plain piece of protein or pile of veggies into the best salad you’ve ever tasted – or even a fantastic main dish.
So? You hungry yet? I definitely am….and I know I have some cupcakes around here somewhere….
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I hope that those of you who purchase this issue will think it was well worth the price – and of course if you don’t I’m happy to refund you as always!
Please leave your “review” or feedback in the comments after you’ve had a chance to look it over and/or try some of the dishes – I’m dying to know what you guys think of these recipes!
If you’re just catching up, you can still get the Winter issue for only $5.00…
as well as the Summer and Fall issue bundled with my cookbook for just $9.99