My Weight Loss Story & Cooking 5 Low Carb Recipes | Elizabeth Keene

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Hey everyone! I’m so excited to share some of my favorite low carb recipes with you today. My weigh loss struggle isn’t something that I ever really talk about, but today I’m changing that. I lost 65lbs a few years ago doing a low carb diet and recipes like these have helped me to keep it off. I’m making Low Carb Quiche, Roasted Red Pepper Bisque, Stuffed Peppers, Low Carb Green Juice and Broccoli Slaw! I hope you enjoy them as much as I do! Be sure to give this a thumbs up for more cooking videos and don’t forget to subscribe. I have so many more recipes that I’d love to share! Also, I’d love to hear about your weight loss journeys too in the comments section. Let’s motivate each other in the new year!


Breakfast or Lunch
Low-Carb Quiche
1 cup Frozen spinach
Half of a white onion (chopped)
1 full pack of bacon (cooked, chopped)
1.5 cups of shredded Mexican blend cheese
1 tbs of chopped garlic
6 Large Eggs
1 Small carton of egg whites.
2 tbs Cream cheese
Salt & pepper to taste

Cook bacon until golden brown (not too crispy) then remove from skillet. Caramelize onions in remaining bacon drippings with chopped garlic. Place frozen spinach in microwave for 1 to 2 minutes then add to pan and mix all ingredients together over medium heat. Add spinach chopped bacon, garlic, caramelized onions and half cup of cheese to a bowl and continue mixing together. Spray a baking dish with nonstick cooking spray and line with 1/4 cup of shredded cheese. Add onion spinach and bacon mixture to cheese lined baking dish. In a blender, add all six eggs and one full container of egg whites. Sprinkle fresh ground pepper and salt and add in 2 tablespoons of cream cheese. Blend until smooth. Pour egg mixture carefully on top of spinach and onion in baking dish. Place dish in oven for 20 to 30 minutes at 350°. To see if quiche is fully cooked place a fork in the center, if it comes out smooth it’s ready, if it comes out with liquid cook it for a little longer but keep your eye on it.

Lunch or Dinner Side
Roasted Red Pepper Bisque
Eight medium sweet red peppers
one large onion chopped
2 tablespoons butter
3 cups chicken broth divided
2 cups half-and-half cream
half tape teaspoon salt
half teaspoon white pepper
6 tablespoons shredded Parmesan cheese (garnish)

Broil peppers 4 inches from the heat until skins blister, about five minutes with tongs rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately please peppers in a large bowl, cover and let stand for 15 to 20 minutes. Peel off and discard charred skin. Remove stems and seeds, set peppers aside. In a large sauce pan, sauté onion in butter until tender, cool slightly. In a blender, combine the onion mixture, 2 cups broth and roasted peppers, cover and process until smooth. Return to the pan. Stir in cream and remaining broth heat through (do not boil). Stir in salt and pepper. Sprinkle each serving with 1 tablespoon cheese.

Ground Turkey Stuffed Bell Pepper (or Taco)
1 pound ground turkey
One pack of chopped onion and bell pepper medley (in frozen vegetable isle)
One pack of “Old El Paso” taco seasoning
Mission Brand Low-Carb tortillas
Three bell peppers
1 cup shredded Mexican blend cheese
Cilantro (garnish)
Avocado (garnish)
Sour cream (optional)
Cauliflower chopped fine (optional)

Cut bell peppers in half and remove all seeds and stems. Place in oven for 10 to 20 minutes (until soft). In a skillet caramelize chopped onions and bell peppers (add cauliflower if desired). Add in ground turkey and cook until golden brown. Add taco seasoning to skillet and 1/4 cup of water. Mix all ingredients together until it’s evenly distributed. Add half a cup of shredded cheese to skillet. Fill peppers (or soft taco) with ground turkey and vegetable mixture. Garnish with a sprinkle of shredded cheese, cilantro, hot sauce, sour cream and/or avocado.

Breakfast or Snack
Low Carb Green Juice
2-3 stalks of Celery
1 cucumber
I bag of pre washed & chopped kale
2 lemons (juice only)
1/2 cup water (1 cup of ice)
(Makes 4-5 servings)

Lunch or Snack
Broccoli Slaw
Two heads fresh broccoli
Half a red onion
Half pound bacon (or real bacon bits)
3/4 cup sliced almonds
1.5 Cup mayonnaise
1/4 Cup Splenda
2 tablespoons red wine vinegar

Polka Dot Romper: ASOS
Shoes: Sole Society
Necklace: Lulu’s

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Jen's Tiny Kitchen says:

since you have a gas stove you can also roast the peppers directly on the burner! just used tongs and keep turning them until their charred all over!

khristalez says:

Fratatta is an egg dish with out the crust that can be made on the stove and or oven. I'll try your recipe it looks good

TheChicago35 says:

Can't wait to try some of these recipes..Thanks

Xee Yang says:

Loveeeee! The food looks so yummy!

Roxy Limon says:

This looks amazing!

Laura Saavedra says:

Hi. will you be making videos again? 'cause your outfits are always great. Regards.

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