Monday, September 16, 2019

Keto Icecream

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:
  • Keto
  • Vegan
  • Paleo
  • Egg Free
  • Dairy Free
  • Sugar Free
  • Soy Free
  • Gluten Free

Tuesday, July 9, 2019

Keto Quiche

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
pinch nutmeg
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.
Then mix in the eggs and and melted oil and basil. (Make sure oil isn't hot we don't want to cook the eggs.)
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 the mean time whisk together the cream, eggs, onions, salt, pepper, pinch of nutmeg in a medium bowl.
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

4th of July Goodies

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)
Baked goodies

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

Zucchini Lasagna


2 large zucchini
16 oz ricotta cheese
1tsp garlic powder
1 egg
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.

Tuesday, April 2, 2019

Almond Butter

3cups almonds
2 tablespoons almond oil
Pinch of salt if you desire 

Put the almonds in the food ninja until crumbly. 
Then pour in the oil and salt.
Blend till smooth. 
Place almond butter in an air tight container.
Refrigerate for up to 2.5 weeks.

Thursday, March 28, 2019

Cabbage Beef Soup (for one)

2 cups shredded cabbage (you can buy it)
1 hamburger patty 
1/4 cup beef bone broth
1 teaspoon garlic 

In a medium skillet cook the hamburger patty crumbling as it cooks.
Add the garlic, broth and 2 cup cabbage.
Cook the cabbage till it becomes limp.
It will turn a light green.
That's it, pour it into a bowl or soup cup and enjoy.
This is my go to lunch on Keto 

Friday, November 2, 2018

Mongolian Beef

1 lb chopped skirt steak
1/4 cup corn starch
1/2 cup brown sugar
2 tablespoons ginger
2 tablespoons garlic
1/4 cup low sodium soy sauce
1/4 cup vegetable oil
1/3 cup water
1/8 cup chopped green onions

Heat oil in a large frying pan on medium high heat.
In a Ziploc bag place the corn starch, then the steak. Make sure to coat each piece.
Shake off any excess as you add the steak to the heated pan carefully.
Cook till just light brown almost a minute each side.
Remove streak from pan.
Add the ginger and garlic to the pan, for about 10 to 15 seconds.
Then add the soy sauce,water, brown sugar and let it come to a boil.
Lower the temp and reintroduce the streak to the mixture, this will help the sauce thicken.
Sprinkle in you green onions.
Serve over rice.

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