Broccoli Cheddar Soup

Because sometimes you just need something creamy and cheesy….

This can be made stove top or in a slow cooker. For stove top just keep everything at a very low simmer.


  • 2lb broccoli (I used frozen)
  • 5 cloves garlic
  • 4 cups veggie broth
  • 1 cup heavy cream
  • 1 brick (8oz) cream cheese
  • 3 tbsp butter
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1-2 tsp thyme
  • 2 cups pre-shredded cheddar cheese
  • 1/2 tsp xantham gum (optional):


  • Mix the broth, cream, cream cheese, butter, and seasoning in the slow cooker and set to high.
  • I used frozen broccoli, so to speed things up I roasted it before adding to the soup. I dumped a bag of frozen broccoli and the garlic on a sheet pan, sprayed with olive oil, and roasted at 400F for 18 minutes. If you use fresh you can skip this step, or you can just put frozen broccoli in the slow cooker and cook for longer.
  • Add the broccoli and garlic to the slow cooker. Cook about 45 minutes, until hot and melty throughout.
  • Add the cheese and cook about 15 minutes more, until cheese is melted.
  • (Optional) add the xantham gum to thicken everything up a bit
  • (Optional) use a stick blender to lightly puree the soup and give it a more uniform consistency. Don’t pulverize it though!

Makes 9, 1-cup servings:

Makes 9x 1 cup servings, 337 calories / 7 net carb (6 if you omit garlic) / 30 fat / 11 protein each.


Fathead Flatbread

This flatbread looks super fancy, but really it’s a great weeknight dinner that’s ready in under 10 minutes if you meal prep the fathead bread part first.

It’s just a flatbread with Boursin garlic cheese spread, arugula, 2 fried eggs topped with melted muenster, and pickled onions. Pickled onions are also super easy to make for yourself, and last in the fridge for 3-4 weeks.

Fathead Flatbread Recipe


  • 3 cups pre-shredded, low-moisture mozzarella (trust me, you don’t want to use the authentic wet stuff here)
  • 2 oz (4 tbsp) cream cheese
  • 1.5 cups almond flour
  • 2 tsp xantham gum (optional, but gives it that authentic chewy texture)
  • 2 eggs


Preheat the oven to 375F.

Combine dry ingredients, then add the 2 eggs and combine further until you have an even paste.

Melt the mozzarella and cream cheese together – you can use the microwave or do it stove top. You want the mozzarella very melty, so usually I err on the side of over melted and then let it cool just until I can touch it without burning myself.

Knead together the almond flour and mozzarella mixtures. This takes a LOT of elbow grease and you have to work quickly because the mozzarella gets harder to work with as it cools. Your goal should be to eliminate almost all of the marbling appearance so you have a homogenous mixture, but don’t worry if you can’t get it 100%.

Roll out the dough to “pizza crust” thickness (a little under 1/4″, and a bit smaller than a large cookie sheet) between two sheets of parchment paper. Transfer the dough, still on a parchment paper, to a cookie sheet.

Bake until browned on top, about 15 minutes.

Allow to cool, and then slice into 8 squares.

You can store these in the fridge for a few days, but they also freeze incredibly well. Just broil on low to reheat.


Makes 8 flatbreads. Each is 300 cal / 3 net carb (8 total) / 25 fat / 15 protein

Fun modifications:

  • You can replace 1 cup of the mozzarella for another cheese, maybe cheddar or asiago?
  • This dough makes a great pizza dough, just add toppings before cooking instead of after.
  • Make bagels instead!