Friday, November 27, 2020

Dirty Keto Stuffing



2 keto hamburger buns* 

1 tablespoon avacodo oil 

1 teaspoons thyme 

1 teaspoons garlic 

1 teaspoon onion powder 

1 teaspoons parsley flakes

1/4 a container on Boursin cheese 

1/4 cup chopped and roasted vegetables (celery, onion, some carrots) 

2 eggs

1/2 teaspoon better than bouillon (mixed with 1/8 cup hot)


Preheat oven to 375°.

Take out your cheese to get it to room temp.

Start by mixing oil, thyme, garlic, onion powder, and parsley, in a small bowl.

Baste this on both sides of the bread (trying to) get as much herb on the bread as possible. 

Place the now seasoned bread in the oven in a small, greased baking dish.

Bake till lightly toasted then flip, thats about 4 min each side.

Pull them out of the oven and let cool.

Crumble or cube, leaving them in the baking dish.

In a medium mixing bowl mix the eggs, cheese, bullion mix and roasted vegetables.

Pour over the bread and fold in.

Place back in the oven and continue to bake for 18 to 20 minutes or *until lightly browned on top.

Remove from oven let cool to your liking and serve.

These serves about 4 keto eaters.


*Okay so I like to use heals in reg stuffing but didn't have any and I know buns are good substitutes.

*Cover with foil if you don't like a crispy top.

This tasted so good I didn't feel like I was missing out on regular stuffing. In fact I might change my regular stuffing to have it taste more like this.

Sunday, November 15, 2020

(Low carb) Peppermint Mocha

Okay so I really miss my yearly peppermint mocha from Starbucks so tonight I made my own.

8 oz cup of hot coffee (decafe or caffeinated)

1 to 2 chocolate mint fat bomb  (depending on your macros and carb desires)  

2 tablespoons heavy whipping cream 

1 packet stevia

*Bonus whip cream and chopped stevia dark chocolate 

Brew your coffee (I used my Kerig kcup machine becauseit gets the coffeehot enoughto melt the fat bombs).

Then add your fat bomb(s) stir till completely dissolved. 

Then you can just stir in the heavy cream and packet of stevia.

Bonus- You can add whip cream and dark chocolate to top it off.

* This really hit the spot and I hope you enjoy it as much as I did.


Thursday, August 13, 2020

(Keto) Stuffed Crust Pizza

1 1/2 cups shredded mozzarella (for crust)
2/3 cup almond flour 
2 sprinkles of garlic powder
4 sticks of mozzarella (or you favorite) string cheese (cut in half)
3 tablespoons sauce (more if you like)
1/2 cup crumbled meat of choice (I used ground turkey) 
1/3 cup fresh shredded mozzarella cheese

Preheat covection oven 350°.
Pour the shredded mozzarella into a microwave safe bowl and heat on high for a min and a half (stirring it every 30 seconds). 
Continue to heat in 30 second intervals until the cheese has fully melted.
Mix-in the almond flour and garlic to form a dough ball.
On a pizza pan place a sheet of parchment paper or well oiled aluminum foil, roll the dough out into a large circle.
Lay the cheese sticks around the edges they can have gaps the cheese will melt and spread.
Then roll your dough over to contain the cheese.
*Work quickly here the dough gets stiff as it cools.
Bake the crust for 10 minutes. *This will prep the bottom of the dough so it cooks through.
Remove from oven and spread sauce.
Sprinkle with meat.
Then top with remaining cheese. 
Place back in the oven for around 8 to 10 minutes.
Remove from oven let cool slice and serve. 
Remember to let the pizza cool completely before storing leftovers in an airtight container. 

(I don't have the nutritional info)
I was only able to eat about 3 slices of this, it's about 2 to 3 meals worth of food for me. 

Friday, July 31, 2020

French Onion Soup

3 onions (sliced very thin)
2 tablespoon butter
2 cloves garlic
1 1/2 tablespoon flour (optional)
3 1/2 cups bone broth or beef stock
1 teaspoon Italian seasoning
1 teaspoon Worcestershire sauce
Fresh grated mozzarella cheese

Melt the butter in a large stockpot over medium heat.
Add your onions, and mix so that they are coated in the butter.
Let them cook for about 5 minutes, until they start to turn golden on the bottom, and then give them a stir.
Repeat for another 5 more minutes, then give them another good stir.  Continue stirring every few minutes, then every couple minutes towards the end. (Until onions have caramelized into a rich brown color. This might take an hour.)
*If onions look like the might be burning pore a touch of water into the pot and scrape the bottom.
When the onions are fully cooked lightly brown up the garlic.
Stir in the flour making a rue like substance. Start pouring in your stock 1/2 a cup to start thinning out your rue making sure there isn't any lumps.
Then add remaining ingredients (except cheese) and mix well and let it simmer for about 10 minutes.
Once it's ready to serve, place your oven-safe bowls on a thick baking sheet.
Ladle the soup into each bowl, and top with a your desired amount of cheese.
Place on top oven rack & broil for 2-4 minutes, or until the cheese is melted and bubbly.
*Watch closely so they don't burn.
Serve and enjoy.

Thursday, June 25, 2020

Cauliflower Cheese Bake

1 head cauliflower, cut into florets or use bagged
3/4 cup  heavy whipping cream
3 ounces softened cream cheese, cut into cubes
5 oz Boursin garlic& herb gournay cheese
2 cups shredded cheddar cheese, divided
1 cup fresh shredded mozzarella cheese
4 slices crispy bacon, diced 
White pepper to taste

Preheat oven to 375˚.
Place 1 cup of water in a large pot with a pinch of salt and bring to a boil.
Add cauliflower florets to boiling water and cook for 8 to 9 minutes, or until tender crisp.
Drain cauliflower in colander and set aside.
Spray a 9x9 baking dish with avocado oil or your favorite baking spray.
Pour cream in pot, set over medium heat.
Add  cream cheese and Boursin to the milk and whisk until cheese is completely melted.
Stir in pepper.
Add 1 cup shredded cheddar cheese and 1 cup shredded mozzarella cheese; gently whisk until cheeses have completely melted.
*I like to go back and chop up my cauliflower at this point.
Add the cauliflower and bacon into the pot, and stir around until everything is coated.
Transfer into prepared baking dish; sprinkle with remaining cheddar cheese and set aside.
Bake uncovered for 18 minutes, or until nice and bubbly.
Remove from oven let rest about 5 to 10 min and enjoy.

Friday, June 19, 2020

Spinach Artichoke Feta Cheese Quiche

1/2 cup chopped cooked artichokes
1/4 cup cooked spinach or finely chopped fresh
1 cup feta cheese
8 eggs
1/8 cup heavy cream
1/8 cup cooked crumbled bacon
1 chopped shallot
Pinch of nutmeg
Salt and pepper to taste
Pam or favorite cooking spray

Preheat oven to convection bake 350°.
I chopped precooked and italian seasoned artichoke hearts that were soaked in evoo. (I also squeezed as much oil out of them as I could to prevent sogginess in my quiche. )
Thaw out frozen spinach and squeeze out all liquid or chop up fresh spinach. (I prefer fresh when possible it tastes much better and isn't soggy. )
Spray a deep pie baking dish with baking spray.
Mix eggs, cream, cheese, artichokes, spinach, onions, bacon, nutmeg and salt and pepper.
Then pour into pie dish.
Bake on middle rack for 20 to 25 min or until center is fully baked.
Let cool about 5 to 10 minutes.
Serve and enjoy.

*My husband enjoyed this recipe a lot. He had his with a croissant it almost tasted like Corner Bakery egg souffle.

Sunday, May 3, 2020

Keto BBQ Chicken pizza

Fathead Dough 
2 tablespoons  Hughes Sugar Free BBQ Sauce 
1/4 cup chopped chicken
1/4 fresh shredded mozzarella cheese 

Preheat convection oven to 400°
Make up dough as link says.
Cook dough for about 10 minutes till lightly browned. 
Spread BBQ sauce on pre-cooked dough. 
Top with chopped chicken. 
Sprinkle with cheese.
Cook for about 6 to 8 minutes.