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  • Writer's pictureCamp Goldston Publishing, LLC

Low-carb Magnet

Low-carbohydrate eating has been the choice for many that find they are addicted to the usual suspects – flour, sugar, pasta. How do you satisfy that craving for pizza, lasagna, and the comfort of a potato? Low-carb eaters are learning to substitute ingredients to lessen carb consumption.

Here are a few recipe substitutions:


Great Sub for Lasagna

2 spaghetti squash, 5 to 6 pounds total weight, halved lengthwise (If hard to cut, microwave each around 6 min. to soften) Olive oil, for drizzling or olive oil spray Salt and pepper, 1T red pepper flakes optional)

Recipe adapted from Rachel Ray's spaghetti squash and ricotta

Recipe adapted from Rachel Ray’s spaghetti squash and ricotta

1 family-size bag (16 ounces) chopped, organic frozen spinach, defrosted and wrung dry in kitchen towel 4 T of cream cheese 2 cloves garlic, grated or pasted 1/2 cup grated Parmesan cheese Freshly grated or ground nutmeg, to taste 2 eggs, lightly beaten 3/4 pound shredded or sliced mozzarella

Reheat oven to 400°F. Drizzle or spray the squash with oil, season liberally with salt and pepper, and arrange cut-side down on 2 baking sheets. Bake in the upper and lower third of oven for 45-60 minutes to tender, rotating trays midway through cook time.  Cool to handle then shred the flesh of the squash with a fork to make spaghetti-like strands.

Separate the spinach with fingertips as you add it to a mixing bowl. Add cream cheese, garlic and parm. to the bowl and combine; season with salt, pepper, red pepper flakes and nutmeg to taste. Stir eggs into cheese and combine gently with all of the shredded squash.

Drizzle a lasagna pan or 9×13” casserole/baking dish with olive oil, fill with squash mixture and top with mozzarella. Bake 30 minutes or until brown and bubbly. Let stand a few minutes to set before serving.


Potato Substitute

3 medium turnips, peeled and sliced

½ onion chopped or sliced

1 clove garlic

Salt and pepper, to taste (Can use other favorite potato seasonings)

1T olive oil. or pan spray


Place oil or spray pan

Add onions and turnips

Let cook for 5 min. at Medium heat

Add garlic and other seasonings

Cook turnips until tender.


Turnips and Greens

½ bag Shredded Collards or A mess of any fresh greens (collards, turnips, kale)

2 T. Olive oil

½ onion

2 cloves garlic

salt and pepper

1 cups cooked meat – chicken, smoked turkey, turkey

2 medium turnips, peeled and chopped in medium pieces

Chopped red pepper, sundried tomatoes (optional)


Cast iron skillet makes all look pretty

Place oil or spray in pan

Add onion, cook for 1 min.

Add greens and stir to coat with oil

Add turnips and garlic

Keep stirring

Add salt and pepper, (red pepper, sundried tomatoes)

Simmer until turnips and greens are tender, but not soggy. (About 10 mins)

Add meat and stir.

Serve. (See above picture)


Fat head Pizza

1 box cream cheese

1c mozzarella

1 egg

Pizza toppings of choice


Preheat oven to 400 degrees.

Mix cream cheese, mozzarella, egg (If needed, soften cream cheese in microwave)

Spray a pan – cast iron skillet, oven pan

Spread in cream cheese mixture

Cook cream cheese crust for 20-30 mins, until light brown

Take out of oven

Add 2-3 T preferred sauce, toppings of choice, topped with choice of cheese

Place back in oven and cook until cheese melts, about 15 mins.

Take out and let it stand 1-2 mins.

Slice and eat.



Founder, Editor-in-Chief, Garden Spices and Low-carb magnet

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