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Makes 8 servings. Inspired by this Italian version and this German version. Ingredients 8 sausages (Aidell’s chicken and Applegate Organics pork sausages are good low-carb options) 6 cups or 2 pounds sliced bell peppers and onions (roughly half peppers, half onions; frozen or pre-sliced from the produce section) Sauce components for Italian version: 1 tablespoonContinueContinue reading “Sausage with Peppers and Onions, Two Ways”

Makes 8 servings. Inspired by this recipe. Ingredients ½ cup low-sodium beef or chicken broth ½ cup balsamic vinegar 2 tablespoons packed light brown sugar 2 tablespoons Worcestershire sauce 1½ teaspoons minced garlic 3-pound boneless beef chuck roast Salt and black pepper 6-8 cups broccoli florets (frozen or fresh/ready to cook from produce section) ShreddingContinueContinue reading “Balsamic Beef and Broccoli”

Makes 8 servings. Inspired by this recipe. Ingredients 3-pound boneless beef chuck roast 4 tablespoons low-carb ranch seasoning 4 tablespoons unsalted butter 8-12 pepperoncini peppers plus ½ cup of liquid from jar Cauliflower rice (or mashed cauliflower) Shredding claws (optional) Steps Place chuck roast in slow cooker. Sprinkle it with ranch seasoning mix. Cut butterContinueContinue reading “Mississippi Pot Roast”

Makes 8 servings. Inspired by this recipe. Ingredients 2 pounds boneless skinless chicken breasts 16 ounces low-fat cream cheese 2 tablespoons low-carb ranch seasoning 1 cup cooked/chopped bacon (I think there’s a Kirkland brand too, or feel free to cook/chop 1 pound of regular bacon or turkey bacon instead) 4 cups low-sodium chicken broth 2ContinueContinue reading “Crack Chicken Soup”

Makes 6 servings. Inspired by this recipe. Ingredients 6 sweet potatoes Butter, oil, or spray (optional) 1 pound boneless skinless chicken breasts* 1½ cups prepared pesto (Rao’s and Kirkland are both great) *You can also use rotisserie chicken, which is easier but higher in fat and sodium. A rotisserie chicken should yield 3-4 cups pulledContinueContinue reading “Pesto Chicken Stuffed Sweet Potatoes”

Makes 4 servings. Inspired by this recipe. Ingredients 4 cups assorted fresh veggies* 2 tablespoons olive oil ½ teaspoon garlic powder 2 tablespoons Italian seasoning ½ teaspoon salt ¼ teaspoon pepper 4 Aidell’s sausages Parmesan cheese and/or red pepper flakes to sprinkle on top (optional) *These low-carb veggies work very well in this recipe: broccoli,ContinueContinue reading “Sheet Pan Sausage and Veggies”

Makes 1 serving. Ingredients 5 Kirkland or 2 Trader Joe’s Italian-style meatballs ½ cup Rao’s Homemade Marinara sauce ½ cup zucchini noodles/spirals (frozen or ready-to-eat from the produce section) Parmesan cheese to sprinkle on top (optional) Steps Heat meatballs according to package instructions. Warm sauce in microwave or in saucepan on stovetop. Thaw/prepare zoodles asContinueContinue reading “Zoodles and Meatballs”

In estuaries, phytoplankton are exposed to rapidly changing conditions that may have profound effects on community structure and function. In these experiments, we evaluated the growth, productivity, and compositional responses of natural phytoplankton communities exposed to limiting nutrient additions and incubation conditions typical of estuarine habitats. Mesocosm bioassays were used to measure the short-term (2-day)ContinueContinue reading “Nutrient pulses and phytoplankton growth”

The spatiotemporal distributions of major phytoplankton taxa were quantified to estimate the relative contribution of different microalgal groups to biomass and bloom dynamics in the eutrophic Neuse River Estuary, North Carolina, USA. Biweekly water samples and ambient physical and chemical data were examined at sites along a salinity gradient from January 1994 through December 1996.ContinueContinue reading “Seasonal shifts in phyoplankton communities”