Spicy Horseradish Sauce

Ahhh, condiments. I adore condiments. Especially when they can be twisted and tweaked and turned into dips and such.

This one fits nicely into my keto world, so I whip it up every now and then to brighten up my raw veggie consumption.

As you can see, this packs a bit of a punch. Not for the faint of heart, as they say. However, if you’re having some allergy issues or you feel a sinus headache coming on, this could clear it right up : ) Toss some ginger in there and you can go all anti-inflammatory, too.


  • 2/3 cup sour cream
  • 3 Tbsp horseradish
  • 2 Tbsp mayonnaise
  • 1 Tbsp white wine vinegar
  • 1 tsp dry mustard (I use Coleman’s.)
  • 1/4 tsp salt
  • 1/4 tsp ground red pepper

Mix all that shiz together. Cover it. Let it chill. Then use it. Sandwhich spread, with cooked meats, as a dip. Whatevs. You do you, boo boo.


Cucumber Dip

I should really have titled this blog post “cucumber everything.” Because … cucumber.

heart cucumber

~le sigh~ (I sigh in French. Really.)

My love affair with the cucumber is long and storied. (There’s a sentence you don’t want to Google, by the way.) I love them basically any way you can get them, except pickled. They’re honestly the most refreshing things ever and they taste amazing in so many things I consume.

Like gin.

My favorite bar (I’m looking at you, Original Empire,) is awesome. They’re soooo good to me. The second I hit the door, one of the bartenders peels off and heads to the kitchen to get some of the cucumber they prep for salads to put in my really simple drink: gin, club soda, and cucumber. Refreshing, low carb and amazing. They shake it for me. Cuz I’m extra.

drink cucumber

This dip also contains one of my favorite ingredients: horseradish. I put a measurement on it, but I can promise you I don’t pay any effin’ attention to it. : ) I just glump a glob of it up in there and start stirring.

  • 1 pint sour cream
  • 1 Tbsp horseradish (yeah, right.)
  • 1tsp paprika
  • 1 tsp fresh dill, chopped (umm … don’t really measure that, either.)
  • 3 cloves minced garlic (dude, really mince the hell out of it.)
  • Salt and pepper to taste (I like lots of pepper.)

(Wow. I’m really all parenthetical girl, aren’t I?)

So. Here are the super-complicated and very important instructions:

Mix it all up. Stick it in the fridge. Eat it with cucumber slices.


Spinach and Mushroom Egg Drop Soup

So I think I’ve mentioned going low carb. Possibly ad nauseum. In fact, if mentioning going low carb was an actual carb, I’d be gaining weight on this diet.

Luckily for me …

I started this thing by going to a doctor at a wellness clinic. I was so significantly overweight that I thought it was probably the best way to go about it. I did the diet pills and the HCG for two months and absolutely hated the way they made me feel. I totally lost weight…that stuff works. But after two months of it, I felt like I pretty much had a handle on sticking to the actual eating plan, so I canceled my next appointment and struck out on my own. That was 50 pounds ago.

One of the keys to sticking to my diet is variety. The interwebz are good for finding variety. In food. (And in men, but that’s an entirely different blog.) I peruse and click and search and I’ve found so many recipes I want to try that I’m basically going to have to get even healthier so I live long enough to get to them.

This soup recipe is disgustingly healthy. And disgustingly delicious. It’s loaded with anti-inflammatory ingredients, which you likely need more than you even know. Seriously. You’re probably carrying around inflammation you don’t even know you have and it’s causing you pain that has snuck up on you so gradually, you don’t even know you have it. Soup to the rescue! Super soup …

Soup… err…


Yeah. Whatever. Here’s the recipe:

  • 2 quarts vegetable stock (I make my own from the odds and ends of herbs and veggies that I don’t use or which are about to become inedible. Just toss them in a freezer bag and cook it up with a bit of salt and pepper when the bag gets full, then freeze it in quart bags.) You can also use already made stock of some sort … but why???? Your own is so much more delicious.
  • 1 Tbsp freshly grated turmeric (It can be hard to find. Sub 1 tsp ground turmeric, if you must.)
  • 1 Tbsp freshly grated ginger. (Don’t sub this. Ginger is divine. Pretty sure I’ve covered my love for ginger elsewhere in this blog.)
  • 2 cloves minced garlic
  • 1 small chili pepper, sliced (Or a jalepeno, if your grocery is provokingly out of chili peppers. Also, listening to the Red Hot Chili Peppers while you cook this soup won’t help at all. In so many ways.)
  • 2 Tbsp soy sauce
  • 2 cups sliced mushrooms.
  • 4 cups chopped fresh spinach. (Or any other dark leafy green. I like to change it up and even use a mixture.)
  • 4 eggs
  • 2 green onions, chopped
  • 2 Tbsp fresh cilantro, chopped
  • Salt and pepper to taste

Pour the veggie stock into an appropriately sized pot and bring it to a simmer. Toss in the turmeric, ginger, garlic, chili pepper, mushrooms, greens and soy sauce. Let it cook for about 15 minutes.

While that’s cooking, whisk the eggs in a bowl (or a large measuring cup, which has the wonderful advantage of having a handle and a spout. And try to make yourself stop singing “I’m A Little Teapot” now. You’re welcome.) Slowly pour the eggs into the soup, stirring as you do. Remove from heat.

Garnish with the green onions and cilantro and add salt and pepper to your taste. It freezes well (as does pretty much anything I cook.)

Bean Soup

In my family, when you travel, you get soup.

It would usually be potato soup or bean soup, often accompanied by a sandwich of some sort. We’d be tooling along on our way to Nana and Pap-Pap’s house, knowing a hot pot of soup and some big hugs were waiting for us at the end of our journey.

The tradition continued after I grew up and would travel from South Carolina to Mississippi to visit my parents. We’d call when we were almost there, and Mama would say, “I’ll have the soup ready!” My kids would suddenly perk up after being mostly intolerable for 11 hours. Because soup.


  • 1 bag of dry white beans
  • 1 ham slice or leftover ham bone
  • 1 stick of butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • Salt
  • Pepper
  • Bacon grease
  • Water

Sautée onions and garlic in butter and a dollop of bacon grease until soft. Add beans and water and bring to a boil. Reduce heat. Add salt and pepper to taste. Add the meat. Simmer until the beans are soft and soup has thickened.

low carb asian “hamburger helper”

When I was a kid, my mother made her own version of what I considered hamburger helper. It was basically just ground beef, egg noodles and a can of cream of mushroom soup. Simple. Quick. Economical. Disgusting.


Now that I’m all low carby, I decided to come up with something similar. Instead of noodles, I use cabbage. The ground beef remains. And then I go all out with different versions of spices and flavorings to give myself some variety. You know … cuz it’s the spice of life.

How trite.


  • 1 head of cabbage, shredded (I use a food processor)
  • 2 lbs ground beef
  • 1/2 a stick of butter
  • Salt
  • Onion powder
  • Ground black pepper
  • White wine vinegar
  • Minced fresh garlic
  • Scallions, sliced
  • Red pepper flakes
  • Finely chopped fresh ginger
  • Sesame oil

So I didn’t put any measurements on the spices and flavorings. I’m really just not that kind of girl. Go with your instinct and taste on them. I like mine a bit spicy and very gingery, so I get heavy handed there.

Fry the cabbage in half of the butter until it just starts getting a little brown. Add the salt, onion powder, black pepper, and a splash of the vinegar. Stir and continue cooking just a few minutes more, then put the cabbage mixture in a bowl and set it aside.

Using the same pan, melt the rest of the butter. Add the garlic, red pepper and ginger. Stir and fry it a few moments. Add the ground beef. Cook and stir until the meat is browned and most of the liquid is gone.

Add the scallions and the cabbage. Stir until incorporated. Top with a little bit of sesame oil.

This recipe makes a LOT. I typically have it for dinner, then take one for lunch the next day, and freeze the rest in portions for future lunches.