Even though we’ve barely broken into spring, Austin’s blue skies and 80° weather have tripped whichever part of my brain that controls grill use, window-inspired daydreaming, and urges to go canoeing. As such, I’m sliding of all the winter spices–nutmeg, cloves, and allspice, among others–to the back of the cabinet and setting my alarm for the farmer’s market.
This red pepper soup makes a summery, low-calorie alternative to its tomato cousin. It’s the very opposite of heavy, and it has a natural sweetness that’ll appeal to anyone who spent a day in the heat (or to anyone wishing they had been able to).
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Every once in a while I find low-carb substitutes that are nearly identical to staples I once thought I’d never really enjoy again. Almond flour cornbread is one of those things. Not only does it keep you from eating genetically modified, sugary corn flour, but it is high in protein and Vitamin E and promotes HDL, the good cholesterol.
I’d tried a recipe for standard low-carb cornbread before, and while it tasted just like the real thing, it was still a bit too dry for my liking. Enter my green onion cornbread; it still tastes just like the real thing, but now it’s moister and has a bit of onion kick that makes it stand out from the bunch. It’s great for weekend BBQs (put it in a cast iron skillet and you can cook it on the grill), and it makes eight single-carb servings.
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