Peanut Buster Parfait Pops (sugar free )

 

2 cups plain Greek yogurt 
2/3 cup peanutbutter (or any nut butter you prefer)
2 & 1/2 scoops PB powder
2-3 tbls stevia leaf maple syrup

Mix all ingredients together.
Place scoops of mixture on silicone mat in circles. Place sticks in middle of mixture to turn them into pops.
Place them in the freezer for 2 to 3 hours till frozen.

1 cup sugar free chocolate chips
1 tbls coconut oil
1/4 cup peanuts (to match your nut butter)

Melt chocolate chips and oil in microwave in 20 sec intervals mixing well.
When chocolate is melted brush chocolate on top and bottom of yogurt pops.
Then top with with nuts.

Chia breakfast pudding

 

1 cups 2% Fairlife

1/2 cup heavy whipping cream 

3 tablespoon chia seeds

Pinch pink Himalayan salt

3 teaspoon Saigon cinnamon 

1-2 tablespoon (depends on how sweet you like things I used 1)powdered sweetener (I use Swerve)

1 teaspoon vanilla 

2-3 tablespoon pb powder (depending on how peanut buttery you like the taste to be or added protein you want I used 3).

Start with your liquid ingredients milk, cream, vanilla, and stir those together in a mixing bowl. 

Then add all your dry ingredients salt, cinnamon, sugar, pb powder, mixing throughly.

Cover and place in the fridge for at least 3 hours.

Scoop out 1/2 of the portion for breakfast or even dessert. Oh that would be fun to have this for dessert.

Top with mix berries, nuts, coconut flakes, or grain free granola. The topping or combinations of topping are endless. Have fun with it, make it yours. Then enjoy. It made enough for 2 breakfast. 

Chocolate Peanut Clusters (low carb)

2 lbs extra fancy extra crunchy peanuts 

1 bag of  Lilys extra dark chocolate chips (milk chocolate or dark your preference)

1 tablespoon peanut butter

Prepare two large baking pans by lining them with wax paper. Then set aside.

In a medium microwave safe mixing bowl, add chocolate chips and peanut butter. 

Microwave in 30 second intervals, stirring after each interval, and scraping down the sides, until chips are melted and mixture is smooth.

Add peanuts. Stir until peanuts are coated with chocolate. *I like it lightly coated that's why I add so much nuts.

Drop by spoonfuls onto wax paper lined pans.

Freeze for 30-45 minutes or until completely set.

Serve immediately or store, covered, in the refrigerator until ready to serve.

Makes about 42.

*Just a side note before you start- If you buy the Costco can of nuts you might like to put them in a strainer and shake them to get ride of the almost 1/4 cup of extra salt I was able to shake off mine. The chocolate coating sticks better when they aren't covered in so much salt.

One Dish Baked Chicken Alfredo

 

1 (16 ounce) package uncooked pasta your choice what kind of pasta

Alfredo sauce - 1 ½ 15-ounce jars or make my homemade

3 cups chicken stock

2 cups precooked shredded chicken (or 2 cans)

2 teaspoons minced garlic

1 1/2 cups shredded parmesan cheese  

Finally chopped basil (topping)

Preheat oven to 400°.

Spray your large baking dish. 

The larger (not deep but wider and spread out) dish helps to cook it faster.

Pour all the liquids in, then the pasta, chicken and garlic.

Mix well.

Sprinkle with cheese. 

Cover.

Place in oven on middle rack and bake for about 40 minutes. You might want to check it at 30 minutes depending on the size of your baking dish. 

Remove aluminum foil with about 5 to 10 minutes left to cook. To absorb some of the excess liquid. 

Remove from oven, and top with basil. 

Let cool slightly and serve with cooked broccoli or a salad. 

Enjoy 😉 

Lemon Garlic Grilled Chicken (Keto)

 Marinade 

• 3 tablespoon olive oil 
• 3 tablespoon minced garlic
• Juice of 2 lemons minus 2 tablespoons 
• 3 packets of truvia
• 1 tablespoon water
• 1 teaspoon each Salt and pepper
• 4 to 6 chicken breast or 10 to 12 breast strips
• Zip Loc bag

Sauce

• 3 teaspoons Dejon mustard
• 3 teaspoons extra virgn olive oil 
• The 2 tablespoon lemon juice
• 2 packet Truvia (or sugar substitute) 
• 2 tablesoons flat leaf parsley minced
• Salt pepper to taste

In a 1 gallon Zip Loc bag mix the olive oil, lemon juice, Truvia, garlic, water, salt and pepper.

Place the chicken breasts in the bag. Zip closed and  coat each piece of chicken with marinade.

Marinade for 30 min in fridge, flipping after 15 minutes.

Start making sauce while chicken marinades.

Whisk mustard, oil, lemon juice, Truvia, parsley, salt and pepper. Set aside.

When chicken is ready grill 6 to 8 min each side on medium high or until internal temperature reaches 165°.

Let the chicken rest for 5 minutes with a foil tent over the top. 

Then slice the chicken against the grain, about a finger (your thinnest finger) thick. 

Sprinkle with whatever remaining flat leaf parsley. Then serve with sauce on the side or pour over top of chicken.

This taste great served with my Grilled Brussel Sprouts. 

*I took my photo before slicing and the family dug in before I could get a picture of it sliced.

Cloud Cookies

1 cup creamy peanut butter

1/2 cup butter, softened

1cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

1 + 1/2 cups all-purpose flour

1 teaspoon baking soda

• Preheat the oven to 350° F.

• In a large bowl, cream together the peanut butter, butter, vanilla and sugar using a stand mixer (my go to is my stand mixer) or a hand mixer, until soft and creamy.

• Add the egg until lightly combined.

• In a separate bowl, sift together the flour, and baking soda. Add these dry ingredients to your large mixing bowl, using your mixer till you don't see flour. *About 3 to 4 spins on the stand mixer.

• Scoop out (using a 1.57 inch cookie scoop) of dough, place the cookies on a half sheet baking pan lined with parchment paper.

• Bake for 9 minutes careful to not overbake. Let cool on the baking sheet for a few minutes and then transfer to a wire rack. 

Makes 32 cookies

My husband named them since the 1st thing he said was. "It taste like I'm bitting into a fluffy cloud of goodness." My kid said. "I have never tasted anything so good before." So if you try this recipe let me know what you think. 

30 Minute Meal

 

3 zucchini 

1 (24 oz -28oz) jar chunky veggie pasta sauce (or my homemade)

1lb hamburger 

2 tsp Italian herbs 

1 cup cheese of choice (mine is Italian mix)

Then 2 to 4 cups of chopped vegetables such as- carrots, celery and onions (my oldest likes grilled peppers, and my youngest doesn't like carrots it's up to you). 

Instructions-

Cut zucchini in half lengthwise. Lay the halves flat on the cutting board and slice into crescents, then cut them again. Do the same with the rest of the vegetables if you are using extra veggies. 

Spray pot with pam or oil of choice (I like to use avacodo oil).

Preheat oven to 350°F.

Cook ground beef with seasoning till brown and crumbly. Add your additional vegetables (not zucchini) cook for 3 min.

Pour sauce in pot.

Bring to simmer. 

Turn heat to low, then add in the chopped zucchini. 

Top with your cheese of choice. 

Then place it in your preheated oven.

Cook it in the oven till cheese is lightly browned about 10 min.

Remove from the oven.  Scoop into a bowl and top with crispy onions or Whisps if you are doing low carb and want a crunchy topping. 

Enjoy 😉 

Low carb biscuits

3 cups Carbquick

1/4 cup sour cream

1 cup lemon lime Ice

1 tablespoon melted butter 

Instructions

Mix Carbquick and sour cream in a medium bowl.

Then fold in the Ice. You want to keep as muck carbonation to lift the biscuits as possible. 

Use the medium or 1.97 inch icecream scoop, to scoop dough on top of parchment paper or silicone baking mat. 

Bake at 350° check on them at 20 min, take them out when the tops are golden brown. Makes about a dozen.

Brush with melted butter. 

Serve them warm with butter or whatever you like.

Refrigerate in a ziploc bag or freeze them if you aren't going to eat them all in the next couple of days.

Non-Oat Oatmeal

1 Cup nut of choice (I prefer walnuts)

1 Tbsp. Whole Chia Seeds

½ Tbsp. Whole Flax Seeds or Crushed Flax Seed

1 Cup Non-Dairy Milk (I use non-sweetened almond milk)

1 packet Sweetener of Choice (I use Truvia)

Sprinkle Cinnamon 

 Topping choices- nuts or berry for topping

Combine the nut of choice, chia seeds, flax seeds, sweetener, and non-dairy milk in a blender and process until blended. 

Have it sit at room temperature for about 5 minutes to slightly thicken.

Heat in the microwave about a minute.

Top with desired berries or more nuts.

Keto "Mock Nilla Wafers" Pudding

 

Sugar free banana cream Jello pudding 

1 cup heavy whipping cream 

2 fat snax mini cookies 

Make Jello pudding as directed.

Whip up heavy whipping cream till stiff peaks form.

Scoop 1/4 cup pudding into serving cup.

Crumbled 1 &1/2 mini cookies ontop of pudding.

Spread 1/4 cup whipped cream ontop of those two layers. 

Finally crumble your remaining 1/2 cookie and sprinkle it on top and serve. 

This makes about 5 servings. "You'll need to crumble cookies as you go.

KETO Chicken Salad

 2 green onions 

1/4 cup full size roasted pecans

2 stalks celery 

1/2 a roasted chiken breast 

Mayo 

Chili lime seasoning 

Chop up the green onions, pecan, celery. (I like to only use the green leek or leaf part of the green onion and save the bottom for soup or something that needs more punch.)

Then chop or shred your chiken (your choice I personally chop mine) and add it to the already chopped ingredients. 

Finally add your mayo (I didn't add a measurement because everyone likes their salads different, some wet & some drier. So make it the way you like it.) Then 2-3 shakes of the chili lime seasoning.  

Refrigerate for 2hrs and serve on keto bread, on whatever you like. I eat mine with a fork.

Roasted Vegetable and Chicken Soup

2 to 3 Peppers (bell, or sweet your choice)

1 to 2 carrots 

3 single stalks of celery 

1 small shallots (or oinion of choice)

1 tsp Better than bouillon 

6 cups water

1 (12.5 oz) can of chicken 

1 tablespoon butter

Start water and bouillon heating up in a stock pot on medium low heat. 

Roast your peppers.

Chop your carrots, onions and celery.

In a small frying pan melt butter and add your chopped vegetables cooking till slightly tender.

After peppers are roasted to your liking (I like mine blacken) let them cool so you can chop them as well.

Open your can of chicken  and remove 1/2 the liquid, mash it all up then add it to your soup stock pot. *You can use leftover chicken, I just didn't have any and wanted this soup.

Let them cook down about 10 to 15 min. 

Then at the last 3 to 5 minutes add your roasted peppers. 

Ladle into your bowl, let cool slightly and enjoy.  

Fall Granola

 

2 cups rolled oats

1 cup unsweetened or sweetend coconut (you choose)

1 cup slivered almonds 

1 cup halved walnuts 

1/8 cup chia seeds

1/8 cup flax seeds

1/2 cup dried cranberries 

1/2 tsp pumpkin pie spice

1/4 teaspoon sigon cinnamon 

1/3 cup coconut oil

1/3 cup all natural maple syrup 

Starr off by heating your oven to 325°F.

Then mix your oats, nuts, seeds, and cranberries together in a medium mixing bowl. 

In a small saucepan heat the oil, syrup and spices till it just starts to boil, then remove from heat.

Pour this warm yummy syrup over the dry mixture making sure it's coated the dry ingredients well. 

Then spread the mixture on a baking sheet and bake for about 25 to 30 minutes, until it starts to brown up. We let ours get slightly browner, we just like it that way.

Remove the toasted granola from oven and let it cool or enjoy some warm, we do. But do let it completely cool before you bag it up or jar it up.

Now, when I make this without cranberries my kids say it tastes like Honey Bunches of Oats Cluster, I don't know about you but thats a glowing response. Let me know what your family thinks if and when you try it.

Pumpkin Bars

29 oz pure pumpkin

1 cup whole milk

3/4 cup Carmel creamer 

1 cup packed dark brown sugar 

6 eggs

1 teaspoon pumpkin spice

1 teaspoon (my choice Sigon) cinnamon 

1/2 teaspoon Himalayan salt

Crust ingredients 

2 cups crushed graham crackers 

1/2 cup melted butter

2 teaspoon sugar

Pinch of cinnamon 

Preheat oven to 425°.

Mix the crust ingredients in a medium bowl.

In a 9x13 inch baking dish press the crust in the bottom of the dish. You can use your hand or a cup (I used my hand).

Bake the crust for about 5 to 6 minutes. 

While that bakes start mixing the pie ingredients. 

Take crust out and let cool.

Mix the sugar and spices (and everything nice lol) including salt.

Then incorporate eggs, pumpkin, milk and creamer.

Pour on cooled crust and bake for 35-40 min depending on oven. Check with toothpick to see if it comes out clean for doneness.

Let cool completely before cutting. 

Top with whipping cream or whip topping or even icecream your choice.  And enjoy 😉 

 

Keto No-Bake Cheesecake

16 oz cream cheese (at room temperature) 

1 cup sourcream 

3/4 cup powder Swerve 

1 teaspoon vanilla extract 

12 baking cups (silicone or standard)

Topping of your choice- (I used fresh blueberries, Lilys dark chocolate chips, and peeled then toasted coconut) a sprinkle of each.

Line a muffin tin with your baking cups.

In a medium mixing bowl mix the sourcream, sweetener and vanilla.

Then using an electric mixer (I used a stand mixer) place you room temperature cream cheese and your sourcream mixture and mix till smooth. Make sure to scrape down the sides and the paddle every few turns so everything is mixed throughly.

Using an icecream scoop or a medium size spoon scoop out an even amout of cream cheese mixture into each cup.

Smooth the top and add your topping. You can leave them on top or push them in slightly. I like mine on top just for presentation.

Place them in the fridge for a few hours to set, then serve. Or store them in an air tight container in the freezer all for yourself for a nightly treat.

Cauliflower "Potato" Salad

1 head of cauliflower 

3 hard boiled eggs

1/4 cup mayo

1/2 a large pickle chopped (save the juice that comes out of it as you chop)

Mustard powder a 1/8 tsp

Cayenne pepper 1/8 tsp

Dill weed a pinch

Stevia 1 single server packet

Heat oven to 350°.

Spray a baking sheet.

Cut up and roast a head of cauliflower till lightly brown. *I make my pieces bite size.

In the mean time chop up the eggs and pickle. *To make it easier just use a potato masher for the eggs.

Remove the cauliflower and let it cool to room temperature. 

Mix the eggs, chopped pickle with juice, pepper, dill, mustard, mayo, and dill.

Cover and place in fridge at least 1hr or until ready to serve. 

Keto Granola

2/3 cup coconut oil

2 tsp vanilla extract

1 1/2 tsp vanilla stevia

4 cups roasted nuts (such as slivered almonds, chopped- walnuts, pecans, macadamia, hazelnuts)

5 cups roasted seeds (sunflower, pumpkin, hemp seeds)

1 cup unsweetened shredded coconut

3/4 cup keto granular sweetener your choice, I used Stevia (you can also go up to a cup but I don't like mine too sweet)

2 tsp ground cinnamon

1 1/2 tsp salt

Place the coconut oil in the crockpot on low letting it melt completely. Once it's melted add both vanilla extract, vanilla stevia. Stir well. 

Add nuts, seeds and coconut to the oil mixture in the crockpot and stir till completely coated.

In a separate small bowl mix cinnamon, granular sweetener, and salt. Pour over granola and toss till well coated.

Place lid on crockpot let cook for 120 minutes stirring about ever thirty minutes. Then pour it out on a baking sheet (you will need 2) to let it cool completely. 

Store in airtight container. This is about 34 servings but this depends on what nuts and seeds you choose. 

Keto PB Cookies

 

2 cups peanut butter 

3/4 cup sweetener (I used confectionery Swerve)

2 eggs (room temperature) 

Instructions-

Preheat oven 350°.

Place all ingredients in a medium mixing bowl. 

Mix till it looks crumbled (*see picture below).

Place a silicone baking mat a top of a cookie pan. 

Roll your dough into (I used the macaroon size prints on the baking mat) about a 1/2 dollar size.

Use a fork to make your pattern ontop.

Place them in the oven for about 6 min or until slightly darker on the bottom. 

Remove from oven let cool about 5 min.

Then remove from pan to cooling rack.

Enjoy. 

Keto Dreamsicle Icecream

1/2 cup heavy whipping cream 

2-3 egg yolks (depending on size of eggs)

1/2 cup full fat sour cream

1 teaspoon orange juice concentrate

1 orange zested

2 tablespoon chopped butter

5 tablespoon powder stevia (or your choice of sweetener)

1/4 teaspoon xanthan gum 

Instructions 

Zest the orange directly into a medium sauce pan. 

Pour your heavy whipping cream, juice, yolks into the sauce pam and heat on medium heat for about 5 minutes till it thickens, whisk frequently. 

Remove from heat and whisk in the butter.

Continue whisking while you sprinkle in powder stevia, and xanthan.

Then whisk in sour cream.

Pour into a freezer safe container or popsicle molds. 

Freeze for 3 to 4 hrs before serving. 

3 Ingredient Mix Berry Keto "Icecream"

Finding something you like thats easy to make on keto is sometimes like finding a needle in a hay stack. When I was making my kids their smoothies I was like why can't I turn this into a keto treat. So here it is....

Ingredients-

1 (13.5 oz) can organic coconut milk 

4 cups frozen organic mix berries 

1 to 2 squirts vanilla stevia

Directions-

Using a blender pour in the coconut milk, and berries.

Blend till smooth.

Add in stevia, one squeeze at a time and blend. Taste as you go, till desired sweetness level is reached.

Pour into a shallow dish (I used a metal bread pan.) and freeze for about 4 hours or until almost completely hard.

Scoop and serve. If it gets to hard let it sit out a few minutes till softened.

About 6-7 servings.

 Sidenote-

I used Sweetleaf Sweet Drop vanilla flavor stevia because I find it doesn't raise my blood sugar like other sugar substitutes and it doesn't have a funky after taste.