Steak Salad with Avocado Cilantro Vinaigrette


I love salad! But! When I eat a salad I want one FULL of nutrients and one that has a large variety of textures, colors, and flavors! When I eat a salad I also want to feel FULL. I do not want to be left craving unnecessary calories. This steak salad is all the things and more! I use it often as a part of my weekly nutrition plan to ensure I am meeting my macro goals, loading up on vitamins and minerals, and feeding my body what it needs in order to cut the sugar cravings.



6 cups fresh spinach or mixed salad greens

2 bell peppers, seeded and sliced

½ red onion, sliced

1 tablespoon olive oil

2 avocados, pitted and sliced

2 cups cherry tomatoes, halved

2 cucumber, peeled and sliced

4-6 ounces crumbled goat cheese

⅓ cup roasted and salted sunflower seeds


Marinate and cook 1 pound of steak using Chelsea’s Messy Apron: The Best Steak Marinade.

Avocado Cilantro Vinaigrette


1 avocado

1 cup fresh cilantro

1 lime, juiced

½ lemon, juiced

2 tablespoons white wine vinegar

2 tablespoons olive oil

¼ teaspoon ground cumin

Salt & pepper to taste


Marinate and cook steak using Chelsea’s Messy Apron: The Best Steak Marinade.

Saute sliced peppers and onion with olive oil in a large frying pan on medium heat till soft and tender (3-5 minutes).

Add avocado, cilantro, lime juice, lemon juice, white wine vinegar, olive oil, cumin, and salt & pepper to a blender or food processor. Blend until combine and smooth.

Lay salad greens on the bottom on a large bowl and add thinly sliced steak. Top with sauted peppers & onions, sliced avocado, halved cherry tomatoes, sliced cucumber, crumbled goat cheese, and sunflower seeds. Serve with avocado cilantro vinaigrette.

Chann's Favorite Party Appetizers

There are few things better than getting together with those you love, celebrating the holidays, and creating new memories. All of these things are made even better by a smorgasbord of yummy food to snack on while enjoying the festivities. Unfortunately, most snack food is packed with unnecessary carbohydrates and sugars. Here are just a few of my favorite low-carb party go-tos.

Cheese Plate.png

Meet, Cheese, and Fruit Plate

I am a total sucker for a great cheese plate. Pair the right cheese with the right meat and fixings and WA-LAH! Heaven on earth! There are SO MANY different kinds of delectable cheeses, meats, and spreads out there. You really want variety on your platter. Here are a few of my favorite combos.


Option #1

Brie (soft cheese)

Prosciutto (Italian dry cured ham)

Pepper jelly

Option #2

Parmigiano Reggiano (hard/firm cheese), thinly sliced

Sopressata (Italian dry salami)


Option #3

Smoked Guoda (smoked semi-hard cheese) or Farmhouse Cheddar (aged semi-hard cheese)

Dry cured salami (made of beef or pork and mostly air dried)


Option #4

Herbed Goat cheese (crumbly soft cheese)




I also always add something…

  • Sweet: like berries, grapes, or chocolate

  • Salty: like pistachios, cashews, or almonds

  • Crunchy: like carrots, celery, or cucumbers


Arrange cheese, meats, and fixings on a large platter with small cheese knifes and meat forks.

Place spreads in small bowls or dishes and place strategically around the platter.

Consider labeling items with small pieces of paper taped to tooth picks.

Serve with a selection of bread and/or crackers.


For a ketogenic lifestyle:

Stick to the cheese and meat alone and then load up on the veggies for stacking and dipping.

Bacon Wrapped Shrimp

Bacon! Cheese! And shrimp! Oh my! Three of my favorite things put into a simple, yet seriously delicious, appetizer.


1 pound of bacon

1 pound of jumbo shrimp, raw

1 8-ounce brick pepper jack cheese, sliced

Garlic salt, to taste


Preheat oven to 450°F.

Wash, peel, and devein shrimp. Leave the tail on. Pat dry with a paper towel.

Place a small cube/slice of cheese on top of each shrimp.

Wrap each shrimp with 1 slice of bacon (or a ½ slice of bacon if your shrimp are smaller). If the bacon is not staying in place you may stab a toothpick through the middle to hold everything together.

Place shrimp on a baking sheet lined with parchment paper or tin foil.

Lightly sprinkle the shrimp with garlic salt.

Bake 15 to 20 minutes or until bacon is at desired crispiness and the shrimp is pink.

Serve warm.

Sausage Cream Cheese Dip

This one is a Thompson family favorite! It is SO EASY to make and is packed full of flavor.


1 8-ounce package cream cheese

1 pound ground sausage, Italian or regular/plain

1 10-ounce can Rotel diced tomatoes and green chilies, undrained


Cook sausage in a large skillet over medium heat until cooked all the way through and no longer pink. Drain excess grease.

Add cream cheese and mix until melted.

Stir in Rotel diced tomatoes and green chilies.

Serve warm with tortilla chips.


I have a small, dip sized, crock pot I keep the dip in to keep it warm and/or to take to parties.

For a ketogenic lifestyle:

Serve with celery sticks, cucumber slices, and/or thick-sliced bell peppers.