Sunday, November 24, 2019
1 large egg -yolk
1 teaspoon mayo
1 tablespoon soften cream cheese
1/4 teaspoon baking powder
1/2 packet of stevia (single serving)
2 tablespoons almond flour or 1tbls coconut flour
1 teaspoon ground flaxseed
Mix all ingredients in a small mixing bowl.
Pour into mini waffle maker and enjoy.
When I made chaffels for the first time I had to play with it cause I dont like that eggy taste and I don't want milk productsin it. So I found when you skip the yolk you loose the eggy taste and get a regular waffle taste.
It kinda reminds me of white bread if you let it cool and bag it.
Tuesday, November 19, 2019
6 tablespoons dry coconut (unsweetened)
1/8 cup raw slivered almonds
3 tablespoons hemp heart or chia seeds
1-2 tablespoons Lily chocolate chip
1/2 cup unsweeted almond milk
Mix all ingredients in a microwave safe bowl.
Microwave 1-2 minutes depending on microwave.
Stir well, and enjoy!
Tuesday, November 12, 2019
4 cups cauliflower rice (precooked, slightly firm)
12.5 oz shredded chicken
1 cup cream of mushroom soup
2 tablespoons butter
Preheat oven to 350°.
In a medium mixing bowl mix the cauliflower, chicken, soup together.
Melt butter and mix it into casserole.
Grease the inside of the casserole dish.
Pour mixture into casserole dish.
Bake in oven for 30 minutes.
Monday, September 16, 2019
1 can 13.5 oz. organic coconut milk (full fat)
1/8 cup plus 2 tablespoons stevia
1 teaspoon vanilla
1 teaspoon Purity Vodka
Pinch pink Himalayan sea salt
Mix all ingredients.
Pour into icecream maker.
Let it mix till mice and creamy.
Enjoy soft or freeze 1 hour to firm up.
*I added vodka so it wouldn't freeze solid.
*Plus this icecream is:
Tuesday, July 9, 2019
1 cup almond flour
3 tablespoons coconut flour
2 eggs lightly beaten
4 tablespoons slightly melted coconut oil (let it cool)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
* optional 1 tablespoon fresh minced thyme or basil your choice just for flavor (I used basil)
1 cup heavy whipping cream
5 large eggs
1/4 cup minced onion of your choice (I used dehydrated that I re-hydrated cause that's what I had)
1/2 teaspoon Pink Himalayan Salt
1/4 teaspoon ground white pepper
10 slices precooked crumbled bacon
1 cup Mozzarella cheese
1/4 cup fresh grated Parmesan cheese
Preheat oven to 350°.
Mix all of the dry ingredients together for the crust.
Until soft dough forms.
Lightly grease a 9 inch pie pan.
Press the dough into the pan with your hands.
Bake the dough in the oven for 8 minutes or until slightly brown. (If it puffs up a bit just prick it with a fork.)
In a medium bowl mix the eggs, melted oil and basil. (Make sure oil isn't hot we don't want to cook the eggs.)
Whisk together the cream, eggs, onions, salt, pepper, pinch of nutmeg.
Then gently fold in the crumbled bacon and cheeses.
Pour the egg mixture into your precooked crust.
Bake for about 25 to 30 min until a you can insert a knife and it comes out clean.
Let cool for about 5 to 7 minutes before serving.
Leftovers should be covered in plastic or place in airtight container and refrigerated.
My family doesn't eat Keto only I do, but even my kid loved this so it's a keeper. I gotta say being on the Keto diet has been easy but when I can make dishes like this and the whole family will eat it, it's worth it.
Monday, July 1, 2019
Set of of clear gift bags (you can find them at the $.99 store)
Set of red gift bags (you can find them at the $.99 store)
a spool of blue ribbon (you can find it at the $.99 store)
Place a few goodies in each color bag.
Then cut off a 24-36 inches of blue ribbon and tie the bags together then curl the ends.
Just repeat till you are done.
Monday, April 8, 2019
16 oz ricotta cheese
1tsp garlic powder
1 (20oz) jar Victoria organic marinara (it's sugar free and keto friendly)
1/2 a yellow onion diced
1 lb hamburger
1/2 lb mozzarella cheese
Mix the ricotta, egg, and garlic powder in medium bowl.
Slice the zucchini into long thin strips that fit your baking pan.
Spray your baking pan with Pam.
Brown your hamburger and drain any excess grease.
Cook garlic, and onions in with the ground beef till it's almost translucent.
Add the marinara to the ground beef and simmer for 2 min.
Turn off and remove from heat.
Then start layering, zucchini, ricotta, sauce, cheese until you are done.
Bake at 355° for 1hr or until bubbling.