“I recommend serving these with blue cheese dressing, over rice, or even with a nice salad. By themselves it doesn’t feel like a meal, but paired with the right stuff, I think it would be perfect.” —Jesse Szewczyk Get the recipe here. “Topped with sour cream, avocado, and cheese, this recipe had all the savoriness, heat, and mild tart of enchiladas. The sauce was so good, I had some over my eggs the next morning, too.” —Michelle No Get the recipe here. Get the recipe here. “And while I’m honestly not a fan of Asian takeout, I was a fan of this dish. The whole meal has a little bit of everything, including spice, crunch, and a deep, savory flavor that’s a result of sesame oil, protein, liquid aminos (which, FYI, taste like sweet soy sauce), and cashews. “Next time I make this, I might double the recipe. While this recipe is supposed to yield three servings, I found that it actually amounted to two moderately sized servings when eaten without an accompanying carb (which is the point, right?).” —Michelle No Get the recipe here. “Like many low-carb carb replicas, these tortillas had a decidedly eggy smell and taste and weren’t as chewy as your usual taco shells. But stuff them with avocado, bacon, and a dollop of sour cream, and I wouldn’t have thought anything was missing.” —Michelle No Get the recipe here. “And the onions and celery were key ingredients in this recipe, as they made each bite crunchy and more nutritious than if it had been just a bite of cheese and cauliflower.” —Michelle No Get the recipe here.
