I love making shredded chicken in my slow cooker with a little salsa, but I can only do lettuce wraps for tacos so many times before I start to really miss having an actual tortilla to pick up and eat like a real taco. These low-carb taco shells are incredibly easy to make and so delicious, you might not believe that they only require one ingredient. Seriously, one. That's right--the only thing that stands between you and a keto-friendly taco is a little handful of shredded cheese. Let's get cooking.

Ingredients (makes 4 taco shells):  

• About 6 ounces of shredded cheese (I like to use cheddar)

For the filling and toppings, follow this recipe for my crock-pot chicken tacos.

Instructions: 

1. Preheat your oven to 350 degrees. Separate the cheese into sections of about 1.5 ounces.
2. Line a baking sheet with a silicone baking mat (affiliate link) and make small circular piles of cheese--usually I can only do two at a time so they have enough room (they will spread out a bit in the oven). Pat the cheese down so each pile is in one even layer. Bake for 8-10 minutes, or until the edges begin to brown. Allow to cool slightly (just a couple minutes).
3. Lay a wooden spoon or spatula over two overturned glasses and carefully transfer the baked cheese circle so that it lays over the handle, allowing it to cool into the shape of a taco shell. (You can also leave them flat and use them as a tostada.)
4. Fill with your choice of protein and top with chopped lettuce, avocado, salsa, sour cream, or whatever else you like on your tacos. Taco shells will keep for a few days in the fridge, but they do best freshly made, while they're still a little warm.

These beef-stuffed peppers aren't much to look at, but they were so good that I'm still thinking about them over a week later. They're super easy to make, they keep well in the fridge, and you can even make the filling ahead of time and assemble and bake right before serving!

I added some diced mushrooms to my meat mixture to beef it up a bit (no pun intended), but if you're a vegetarian I think you could completely substitute mushrooms for the ground beef and it would be delicious. Also if you're going for strict Paleo, just omit the cheese. Lately I've been adding a little bit of cheese to most of my meals because I'm still doing keto.

Ingredients: 

• 2 green bell peppers
• 1 pound of ground beef
• 1 tablespoon olive oil
• 1/2 of an onion, diced
• 2 cloves of garlic, minced
• 5-6 cremini mushrooms, diced
• 3-4 tablespoons ketchup
• A couple handfuls of shredded cheddar cheese (optional)
• Salt and pepper, to taste

Instructions: 

1. In a large pan over medium-high heat, sauté onion in olive oil for about 5 minutes. Add the garlic and give it a stir. Add the mushrooms and sauté for another 4-5 minutes. Add the ground beef and cook until brown, about 5-7 minutes.
2. Stir in the ketchup and some of the cheese. Season with salt and pepper and reduce heat to low. Allow to simmer for a couple minutes until everything is well incorporated. (At this point you could refrigerate the filling and save it until it's ready to serve, or you could just eat it as is--we usually put ours on a salad.)
3. Preheat the oven to 350. 
4. Slice the top of each green pepper off and remove the inside section and seeds. If necessary, slice a very thin layer from bottom of the pepper to make it stand up straight.
5. Place the peppers in a baking dish and fill with hamburger mixture. Top with more cheese if desired and bake at 350 for about 25 minutes, or until the pepper is fork-tender and the cheese has melted. Serve hot.

Can you believe Valentine's Day is just a week away? Rob and I don't usually do very much to celebrate, but I always like to make a little treat and maybe some dinner.

This year I decided to try my hand at some keto fat bombs--they only take a few ingredients and they're packed with healthy fats so they make a really great treat when you're trying to cut out sugar. Some people sweeten them with a bit of honey or any other natural sweetener, but I don't think they need it.

Ingredients: 

• 1/2 cup coconut oil
• 1/2 cup almond butter
• 1-2 tablespoons grass-fed butter (optional but delicious)
• 1/4 cup unsweetened cocoa powder
• A pinch of salt
• Several tablespoons of unsweetened shredded coconut, for topping

Instructions: 

1. In a small saucepan over low heat, melt coconut oil and whisk together with almond butter until combined. Add cocoa powder and butter. Continue to stir until combined. Add the salt and remove from heat.
2. Pour the mixture into baking molds--I use silicone cupcake liners, but you could find cute little heart ones or some other shape.
3. Pop them into the freezer for 15-20 minutes, or until they've hardened enough to handle. Store in the fridge!