Brina’s Keto / Low Carb Kitchen

11/04/2026

Posting a couple of my favorite keto salad dressings! I hope you like them too!

Let me know what you make or if you make kne of these!

Lemon Vinaigrette 🍋

Ingredients:

2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
6 tablespoons extra virgin olive oil

Directions:

In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.

Nutrition Facts
2 tablespoons: 183 calories, 20g fat (3g saturated fat), 0 cholesterol, 208mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

Green Goddess Dressing

Ingredients:

1 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped green pepper
1/4 cup packed fresh parsley sprigs
3 anchovy fillets
2 tablespoons lemon juice
2 green onion tops, coarsely chopped
1 garlic clove, peeled
1/4 teaspoon pepper
1/8 teaspoon Worcestershire sauce

Directions:
Place all ingredients in a blender; cover and process until smooth. Transfer to a bowl or jar; cover and store in the refrigerator.

Nutrition Facts
2 tablespoons: 109 calories, 12g fat (2g saturated fat), 3mg cholesterol, 101mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 1g protein.

Asian Salad Dressing
(This will last in fridge for about 6 weeks in a sealed container)

Ingredients:
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup olive oil
1 tablespoon sesame oil
2 tablespoons Dijon mustard
2 tablespoons minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes

Directions:
Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.

Nutrition Facts
2 tablespoons: 95 calories, 8g fat (1g saturated fat), 0 cholesterol, 670mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 1g protein.

11/04/2026

Our cousin Nicole passed away on Friday after fighting breast cancer for nearly 15 years. Through it all, cancer never took away her beautiful smile, her kindness, or the genuine love and care she had for others. ❤️

One of her final wishes was that her family wouldn’t be left carrying the financial burden of the cancer treatments she fought so hard to receive.

If you are able, we would truly appreciate you considering a donation, no matter how big or small. Every little bit helps. And if you aren’t able to donate, sharing this fundraiser would mean so much.

Let’s help honor Nicole’s wish and give her family one less thing to worry about during this difficult time. 💜

This is a beautiful way to honor Nicole while helping her family. ❤️

It is with a heavy heart that I share with you the loss of Nicole Racz-Bel… Chris Bellisano needs your support for In Loving Memory of Nicole Racz-Bellisano

10/31/2026

Low Carb Peanut Butter Cheesecake 🥜

Creamy, rich and guilt-free! And No oven ! Just a few ingredients and a few hours of chilling time!

Ingredients:
Crust:
1 cup almond flour
4 tbsp melted butter
½ cup Swerve (granulated) or Monk Fruit sweetener
½ cup unsweetened cocoa powder

Filling:
8 oz cream cheese (softened)
1 ½ cups natural peanut butter (no sugar added)
1 ½ cups heavy whipping cream
¼ cup sour cream
½ cup Swerve or Monk Fruit
1 Tsp vanilla extract

(Optional): Sugar-free chocolate chips like Choczero

🧑‍🍳 Instructions:
1. Make the Crust:
Preheat oven to 350°F (175°C).

In a bowl, mix together almond flour, cocoa powder, and sweetener.
Add melted butter and stir until crumbly.
Press the mixture firmly into the bottom of a pie dish.
Bake for 8–10 minutes. Let it cool completely before adding the filling.

2. Make the Filling:
In a large mixing bowl, combine softened cream cheese, peanut butter, sour cream, sweetener, and vanilla.
Mix until smooth and creamy.
Slowly add in the heavy whipping cream while continuing to mix, until fluffy and well blended.

(Optional): Fold in sugar-free chocolate chips.

3. Assemble & Chill:

Pour the filling over the cooled crust and smooth out the top.
Cover and chill in the fridge for at least 4 hours or overnight for best results.

✅ Tips:
Top with a few chopped peanuts or chocolate drizzle for extra flair!
Keep stored in the fridge for up to 5 days.

ENJOY!

10/31/2026

Steakhouse Mushroom Gravy Patties (Keto & Low Carb)

Pan-seared beef medallions bathed in a buttery garlic mushroom gravy — tender, flavorful, and guilt-free.

Ingredients: (Serves 2)

For the Steak Patties:
2 thick-cut sirloin steaks or 4 oz beef steak medallions
1 tbsp olive oil
1 tbsp butter
Salt & black pepper, to taste
1/2 tsp garlic powder
1/2 tsp paprika (optional)

For the Mushroom Gravy:
1 tbsp butter
1 tbsp olive oil
1 ½ cups sliced mushrooms
2 cloves garlic, minced
1/2 cup beef broth (low sodium)
1/4 cup heavy cream (for creamy version)
1 tsp coconut aminos (or gluten-free Worcestershire)
1/4 tsp xanthan gum or 1 tsp arrowroot (for thickening, optional)
Chopped parsley for garnish

Instructions:
Season the Steaks:
Rub the steaks with salt, pepper, garlic powder, and paprika. Let them rest at room temperature for 10 minutes.

Sear the Steaks:
In a cast iron or heavy skillet, heat olive oil and butter over medium-high. Sear steaks 3–4 minutes per side until browned and cooked to your liking. Remove and rest under foil.

Sauté Mushrooms:
In the same pan, reduce heat to medium. Add butter and olive oil. Sauté garlic for 30 seconds, then toss in mushrooms. Let them brown undisturbed for a few minutes.

Make the Gravy:
Stir in beef broth and coconut aminos. Simmer for 2–3 minutes. Add heavy cream and thicken with xanthan gum if desired. Stir continuously until thick and silky.

Assemble & Serve:
Return steaks to the pan, spoon mushroom gravy over top, and let it all simmer together for 2 more minutes. Garnish with fresh parsley.

ENJOY!

⚡Macros (Per Serving):
Calories: 520
Fat: 39g
Protein: 38g
Net Carbs: 4g

10/29/2026

🍓 Are you a snacker? Because I sure can be! 😋

If you’re looking for some easy keto and low-carb snack ideas, here are a few to try! 💜

I’ll be honest… beef jerky isn’t really my thing! 😂 But give me some keto chocolate, celery with almond butter, or a bowl of mixed berries, and I’m a happy girl!

We ALWAYS have celery and almond butter on hand, along with frozen mixed berries. 🫐🍓

Here’s my little berry trick! 👇

I keep bags of frozen mixed berries in the freezer, measure out a portion when I want some, and pop them in the microwave for a few seconds. Easy, delicious, and ready whenever a craving hits! ❤️

Simple snacks don’t have to be boring!

Now I want to know… 👀

👇 What’s YOUR favorite keto or low-carb snack? Share it in the comments. We can all use a few new ideas!

💜

10/27/2026

Creamy Shrimp Scampi with Zucchini Noodles

INGREDIENTS:

1 pound (500g) shrimp (or prawns), peeled and deveined
2 or 3 zucchini
2 tablespoons minced garlic
2 tablespoons butter
1/2 cup white cooking w**e
1/4 cup lemon juice
1 crumbled bouillon cube
1 teaspoon paprika (optional)
2 teaspoons dried Italian herbs
1/2 cup heavy whipped cream (optional)
⅓ cup fresh grated Parmesan cheese
Salt and fresh cracked pepper

INSTRUCTIONS:
1. Wash the zucchini and slice off both ends creating a nice, flat surface. Spiralize the zucchini, or use a julienne peeler to make zucchini noodles.

2. Heat a large skillet over medium-high heat. Melt butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until cooked through and pink.

3. Add w**e and lemon juice to deglaze; add bouillon cube, paprika and herbs and allow to reduce slightly. Reduce heat to low-medium heat, add cream and parmesan and bring to a gentle simmer, stirring occasionally. Allow sauce to simmer for a one minute until cheese is melted.

4. Finally add in zucchini noodles. Cook for 2 minutes until zucchini is cooked but still al dente. Adjust seasoning if needed and serve sprinkled with additional herbs.

Enjoy!

Calories 1324.02
Fat 77.03 g
Protein108.45 g
Carbs 49.42 g
Fiber 2.88

10/27/2026

Just finished making lunch 🥗

Cauliflower Broccoli Ham Salad {Low Carb / Keto} 🥗

Ingredients:

1 head broccoli, chopped into small florets
1/2 head cauliflower, chopped into small florets
1 cup diced ham (or Genoa salami)
1 cup halved cherry or grape tomatoes
1/2 cup halved black olives
8 oz mozzarella, cubed
Grated Parmesan, for garnish

Dressing:
1/3 cup white w**e vinegar
1 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1/2 cup extra virgin olive oil
Salt and pepper to taste

Directions
1. To make the broccoli cauliflower salad: In a large salad bowl, combine all the ingredients for the salad.

2. In a jar, mix up olive oil, vinegar, Italian seasoning, garlic powder, salt, and pepper.

3. Pour the dressing over the salad and toss to coat everything. Chill and serve the broccoli cauliflower salad whenever you’re ready.

Enjoy!

10/26/2026

Looking for a simple snack?

Try these low carb almond flour crackers.

Melt 1c of mozzarella in the microwave.

Stir in 1 cup of almond flour (it will look like a lot, but keep mixing).

You may need to use your hands to fully incorporate ingredients.

On a silicone mat, roll the dough out very thin and poke holes with fork tines.

Sprinkle on whatever seasoning you like.

I like Everything Bagel seasoning.
Bake at 390° for 10-12 minutes. After taking it out of the oven, but before it cools, use a pizza cutter to slice your crackers.

Let cool and enjoy!!

10/24/2026

Asparagus is one of my favorite vegetables!

It is a nutritional powerhouse — low in calories, but packed with vitamins, minerals, and beneficial plant compounds.

Here are the key health benefits:
🥦 1. Rich in Nutrients
High in vitamins A, C, E, and K, plus folate (vitamin B9).
A good source of fiber, supporting digestion and fullness.
Contains antioxidants like glutathione, which help protect cells from damage.

💧 2. Supports Healthy Digestion
High in inulin, a prebiotic fiber that feeds good gut bacteria and supports digestive health.

❤️ 3. Promotes Heart Health
Folate supports cardiovascular health by reducing homocysteine levels.
Its antioxidants help protect blood vessels and reduce inflammation.

⚖️ 4. Helps Balance Blood Sugar
The fiber slows glucose absorption and improves insulin sensitivity.

🌿 5. Natural Detox Support
Asparagus acts as a natural diuretic, helping flush excess salt and fluids from the body — great for reducing bloating.

🧠 6. May Support Brain Health
Folate, combined with B vitamins, supports healthy brain function and mood regulation.

✨ 7. Anti-Aging Benefits
Its antioxidants and anti-inflammatory properties help protect against oxidative stress that contributes to aging.

Here is a recipe I love and make a couple times a times a month. Great grilled too!

Roasted Asparagus with Olive Oil & Parmesan

Crispy, flavorful, and ready in 15 minutes.
Ingredients:
1 bunch fresh asparagus (trimmed)
1–2 tbsp olive oil
¼ tsp sea salt
¼ tsp black pepper
¼ cup grated parmesan cheese

Optional: squeeze of lemon or a dash of garlic powder

Directions:
Preheat oven to 400°F (200°C).
Place asparagus on a baking sheet and drizzle with olive oil.
Sprinkle with salt, pepper, and parmesan.
Roast for 12–15 minutes, until tender and slightly crispy on the tips.
Optional: finish with a squeeze of lemon for brightness.

🧠 Why? it’s keto-perfect: healthy fats from olive oil, antioxidants, and fiber for fullness.

10/24/2026

Pan-Seared Chicken Breasts In Pepper Parmesan Sauce

Ingredients:

2 lbs. (900g) boneless skinless chicken breasts or 3 medium chicken breasts
1 jar roasted bell pepper sauce (usually found in the pasta sauce aisle of your grocery store)
2 teaspoons Italian seasoning
1 pinch of Cayenne Pepper, optional
2 – 3 tablespoons olive oil
1/2 teaspoon salt and freshly cracked pepper to taste
1/3 cup unsalted butter, diced
2 heaping tablespoons grated Parmesan cheese, plus more for garnish
Fresh chopped parsley or basil for garnish

INSTRUCTIONS
How to make this pan-seared chicken breast:

1. Start by seasoning chicken breasts with Italian seasoning, salt, and pepper on both sides.

2. In a large skillet, add olive oil and heat over medium-low heat.

3. Add the chicken breasts to the pan and cook for about 5 minutes per side, or until a nice golden brown and juices run clear. Transfer cooked chicken to a plate.

4. In the same skillet, add the roasted bell pepper sauce, oil, and Cayenne pepper, and reduce the heat to low. Slowly increase the heat to medium-low and bring the sauce to a gentle simmer. Simmer for 5 minutes, stirring occasionally.

5. In the sauce, whisk in diced butter and grated parmesan cheese until melted.

6. Carefully return the cooked chicken breasts to the skillet and allow them to simmer in the sauce for 3 minutes more.

7. Serve chicken over steamed cauliflower rice, bulgur, pasta or rice and garnish with chopped parsley or basil, and more parmesan cheese. Enjoy!

Notes:

Cooking times can vary depending on the size and thickness of your chicken breasts. The internal temperature should show at least 165ºF (74ºC).
Go easy on the salt, or simply skip it (especially if you follow a low sodium diet), because the sauce and parmesan should bring enough saltiness.
If you’d like to make your own roasted bell pepper sauce: In a food processor, combine canned roasted bell peppers, garlic, basil, and Cayenne (if using). Mix until smooth.

Enjoy!

Calories 838.48 cal
Fat 48.12 g
Protein 72.78 g
Carbs 27.48 g
Fiber 3.39 g