All posts by Zen Goddess

About Zen Goddess

Dixie Vogel started low carbing "for real" in Fall of 2003, and since then lost over 100 pounds, found a few again, and is working on ditching them once and for all. But who cares? She has found her Zen. Dixie previously managed online low carb communities but most recently has been more surprised than anybody with the success of her "Low Carb Zen" Facebook page. All that not trying has evidently paid off...

Low Carb Breakfast Bread

Low Carb Breakfast Bread

You CAN have bread for breakfast if you choose the right kind…

Shared via Low Carb Zen on Facebook

Here's a new twist on low carb bread. Those flaky, delicious butter milk biscuits might be in the back of your mind every now and again - and here's how you can get those fantastic flavors in a loaf of bread! Feel free to slather sausage gravy on this and serve it to me for breakfast ~Craig


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4 weeks ago

Ané van der Merwe, Carmen Rodriguez and 23 others like this

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KayCee CruzNever tried coconut flour as I can't find it yet in town. But I love the way flax meal adds texture in breads/cakes. I make a spice cake with it and almond flour and it's perfect.3   ·  4 weeks ago

Dwayne Duell-WaiteI miss eating bread and haven't had it in awhile but thanks for the recipe! I may have to try this.1   ·  4 weeks ago

Amanda Clarkwhats sausage gravy?/4 weeks ago

Ronell HarkinCocnut flour and desiccated coconut are not the same thing. You can't find desiccated coconut in most supermarkets and coconut flour at Dischem or health shops.4 weeks ago

Bindi PollardI've never seen coconut flour in Coles or woolies im not in a big city, but I bought some from my local health food store :)4 weeks ago

Leah Newkirk PillowLeah Newkirk Pillow4 weeks ago

Rebekah Allison RogersYup Rebecca4 weeks ago

Elke HuntDelisch4 weeks ago

Rebecca WiseRebekah can you make this for me?!4 weeks ago

Penney CabreraDon't think dessicated coconut is the same as coconut flour KayCee...not sure anyone?4 weeks ago

Dimitri FortunaCynthia Rivera please ūüĎćūüĎćūüĎćūüĎć4 weeks ago

Comment on Facebook

Drinking Alcohol on Low Carb?


A very common question on our Low Carb Facebook page is, “Can I drink alcohol on low carb?”¬†The short answer: if you’re not in Atkins¬†induction and¬†you’ve decided the occasion warrants, you can drink in moderation without negatively impacting your low carb¬†lifestyle. Yay!

What should you consider when deciding to drink alcohol on low carb?

Alcohol provides a readily available fuel source for your body. While you’re drinking, your body postpones fat burning and uses up that alcohol instead. If you’re not using carb-laden mixers, you go right back to Ketosis once the alcohol has been burned up, but regular drinking will undeniably slow or stall weight loss efforts.

Alcohol is very calorie-dense. While most low-carbers don’t have to count calories, it doesn’t mean they don’t exist.

Alcohol also tends to loosen inhibitions, which means you may make choices about other eating (or God knows what else!) that you wouldn’t otherwise.¬†Don’t let a few drinks propel¬†you into a junk-food-frenzy!

Low carb is well-known to lower alcohol tolerance dramatically. Please be prepared for this and proceed with caution. You are officially a cheap date!

What alcohol is the best choice for low carb?

Distilled spirits straight or with sugar free mixers, dry wine (not the sweet stuff) or light beer are your best bets. Note that “tonic water” comes in at 32¬†carbs for a 12-oz. can, so don’t let the name make you think it’s¬†a good mixer choice.

Here are some recipes for Low Carb mixed drinks. Some¬†use ingredients like Liquid Splenda, Flavored Sugar Free Syrup, or even extracts¬†to add the flavoring. Like everything else about this lifestyle, you’ll have to determine for yourself what sweeteners, mixers or choices work for your individual situation. But whatever you choose, stay safe out there!

Do you drink on your low carb plan?

Veggie Keeper


I am a fiend for little kitchen gadgets. But this veggie keeper thingy¬†looks like it could come in handy. Of course, I’d probably need to clean out my fridge!

Shared via Low Carb Zen on Facebook


I always have had issues with my salads getting uck before I eat the whole thing...probably should get a salad spinner, ha! But I also just saw this cool little *veggie container -designed to keep stuff fresh longer. I love the list on the front to show you if you should open or close the vents, the dividers for different stuff, and that it dobules as a colander. Very clever. It went on my wishlist (which is getting BIG!) Anybody have something like this? ~Dix

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4 days ago

Beckie Lewis, Silvia Diz and 23 others like this

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Sarah Sunshine PhoenixProblem is there £26 in UK :(4 days ago

David WilliamsTupperware sells them they are called Fridge Smarts and work great (they come in 4 dif sizes ) I use them daily having 4 kids isn't cheap to feed lol12   ·  4 days ago

Evi BowersI have a salad spinner that I just got a couple weeks ago and it is AWESOME! I couldn't love it more. It was SO worth the $12. -------- And...... Debbie's got issues. I love your posts. Please don't post less. I bookmark practically every recipe that comes through. We can all use the inspiration!!!8   ·  4 days ago

Goldie Dawson. That's pretty cool. I never had any luck with the salad spinner. I usually wash lettuce....let it air dry some, then wrap in tinfoil along with a paper towel. It's the only way I have been able to keep my lettuce fresh.4   ·  4 days ago

Ashley NorrisI have one and I bought mine at WalMart. I love it.3   ·  4 days ago

Liz Powers CarsonHmmm, another gadget to add to my wish list. Thanks, everybody, for the comments on how well it works. And keep those posts coming, please.2   ·  4 days ago

Lee-Ann Rose ChristiansonOh, i don't think this would help my problem... our refrigerator keeps freezing my veggies... grrr.2   ·  4 days ago

Ciaran CahillSabrina Conlon PT1   ·  3 days ago

Shaylee StantzTupperware ones are amazing and have a lifetime warranty. They have a great salad spinner too. I'm a consultant. I love it. The freezer mates are great too1   ·  4 days ago

Alyssa Winston LesterI use a salad spinner, then layer lettuce with paper towels in a ziploc bag, then get as much air out as possible. Lettuces lasts a long time!1   ·  4 days ago

Jared TrahinAylet Trahin1   ·  4 days ago

Catherine Morris Paquette<3 all your post.. Great ideas1   ·  4 days ago

Linda RandallLettuce spinner is a great little gadget.1   ·  4 days ago

Sandra BilaTupperware also has a produt like that and it is worth it.1   ·  4 days ago

Ashley CarsonI am new to lowcarbing and I like your posts.....keep them coming.1   ·  4 days ago

Su SanI have it, from amazon, it's keeps my lettuce fresh and crunchy over a week1   ·  4 days ago

Melanie Magnusenlol I have all the Tupperware like that -totally forgot what they're really for! Oops out with the bottles of supplements and in with the produce!1   ·  4 days ago

Theresa LokutaNicole Gosselin-Couture you bought me this as a shower gift & I love it1   ·  4 days ago

Lori HerouxMake them in glass canning jars. They last 5-6 days1   ·  4 days ago

Kristen SimsI have one of these. I bought it on Amazon.1   ·  4 days ago

Kathi HawkinsI've got one of those along with the berry one and I think a larger lettuce one. They work great!1   ·  4 days ago

Harmony McCarrollOk now thats mint And it ships to canada, yay me!!2   ·  4 days ago

Jo Spencer£26.00 in the UK, I'd rather eat a slightly limp salad for that price!2 days ago

Amy CanezaroLanie Sealey3 days ago

Shelly WalkerYes I do , Tupperware !! Love it3 days ago

Comment on Facebook

Stuffed Pepper Skillet


I used to make stuffed peppers with caulirice adapting a traditional approach, but found I usually had some of the stuffing mixture left over and that I actually preferred it in a bowl to the stuffed peppers themselves. When I realized I had started to make extra of the stuffing part on purpose and was looking forward to it more than the stuffed pepper part, I went, “What the heck, Dixie? Why are you doing extra work here?”

Plus you don’t need nearly as many peppers to make the stuffing part than to stuff them. So it’s easier, takes fewer peppers and I like it better. Win all the way around! This¬†also reheats very well, maybe tasting better than when you first make it, and I haven’t tried freezing it yet, but I’m thinking it probably will freeze just fine. If you try it, mention it in the comments!

Stuffed Pepper Skillet
Nutrition Information
  • Serves: 6
  • Serving size: 1 Cup
  • Calories: 269
  • Fat: 20g
  • Carbohydrates: 8g
  • Sodium: 150mg
  • Fiber: 2g
  • Protein: 14g
  • Net Carbs: 6g
Prep time: 
Cook time: 
Total time: 
  • 1 pound ground beef
  • 2 green peppers (chopped)
  • 1 head cauliflower (chopped)
  • 2 cups shredded co-Jack cheese
  • 2 cans diced tomatoes (drained well)
  • ⅓ onion (chopped)
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon liquid smoke flavoring
  • 1 dash salt and pepper
  1. Gather up your goodies.

  2. Chop up cauliflower and start it cooking until slightly tender. Not to mush!

  3. Drain the cauliflower on paper towels and add a little salt to remove excess moisture.

  4. Put Hamburger in your skillet to start it cooking.
  5. Chop up onions and green peppers.

  6. Add the chopped onions and chopped green peppers to your hamburger and let them cook in the hamburger grease until they start to get tender. Then add in your well-drained tomatoes.

  7. "Rice" your cauliflower by pulsing it through a food processor a few times, mixing with a fork every few pulses. If you don't bring the cauliflower from the bottom up in between pulses, it will turn to mush on the bottom instead of rice consistency. Fluff with a fork.

  8. Mix in caulirice into the skillet.
  9. Turn off heat and mix in your cheese to melt.

  10. Serve it up!

Make sure you drain the tomatoes well. Unlike traditional stuffed peppers using rice, caulirice dishes don't need that liquid

I also cook my hamburger in beef broth base because I like the extra flavor oomph, but saw no reason to include it in the recipe. It's not really integral, just a personal preference.

This batch was made with Pepper-Jack cheese, and tomatos with green chilies (e.g. Rotel) to give it a little extra kick. But the recipe and nutritionals listed are for my regular version. So that's why the pictures are slightly different.

Tip: I love the Steam Cooking Bags for quick cooking and the food processing attachment on my Juiceman Immersion blender, because together they are just the right size for making short work of whipping up caulirice from either a head of cauliflower or a 16 oz. bag.


Carb Conscious Vegetarian: 150 Delicious Recipes

Vegetarian Low Carb Cookbook Recipes

Low carb meals without meat? Yes, with these¬†high-protein, high-fiber meat and dairy-free recipes.The low-carb revolution is stronger than ever, but traditional low carb diets emphasis on meats leaves vegetarians struggling. Acclaimed cook Robin Robertson offers 150 carb-conscious vegetarian recipes–options that are also meat and dairy-free to¬†bring out the flavors from vegetables¬†like you’ve never tasted before.

The 150 dishes are simple to make but feature plenty of full, rich flavor. Appetizers and main courses: Spring Rolls with Spicy Peanut Sauce, Mushrooms Stuffed with Spinach and Pine Nuts, a Moroccan Vegetable Tagine, and a wonderful Fennel and Artichoke Gratin with Three-Herb White Bean Pesto. There are also stews, salads, soups, sauces, sides, and desserts for your low carb vegetarian lifestyle.

Whether you’re vegetarian or not, you’re sure to get ideas from this choice!

Price: $19.95