Wednesday, November 3, 2021

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.  

Friday, September 17, 2021

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.

Monday, September 13, 2021

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 😉 

Friday, August 27, 2021

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.

Wednesday, June 30, 2021

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. 

Tuesday, May 25, 2021

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. 

Monday, May 10, 2021

Keto PB Cookies


2 cups peanut butter 

3/4 cup sweetener (I used confectionery Swerve)

2 eggs (room temperature) 


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.