tag:blogger.com,1999:blog-45478431686900679572024-03-15T18:09:43.016-07:00Garden 2 PlateGarden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.comBlogger229125tag:blogger.com,1999:blog-4547843168690067957.post-91087096357536454462023-09-07T09:36:00.001-07:002023-11-05T06:04:06.515-08:00Peanut Buster Parfait Pops (sugar free ) <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDMpe24Tn9eJ4lzwJ-USPsoXeuJWvT2pCG5uzTxuHoZBnEVFzl7BYe2Uid2PMAL2dseXaj-it4XXRmhacTKAc2cf-TbdyQs09fvKJlnVwBXiszSJ4cfun0872PueiemMQPZeNe1B6Kdt1sZz63KcMivgjmWAt6Z0lwrdDBFdQYatjVg5iJcmcjP812snHa/s2808/20230907_093019.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2808" data-original-width="2808" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDMpe24Tn9eJ4lzwJ-USPsoXeuJWvT2pCG5uzTxuHoZBnEVFzl7BYe2Uid2PMAL2dseXaj-it4XXRmhacTKAc2cf-TbdyQs09fvKJlnVwBXiszSJ4cfun0872PueiemMQPZeNe1B6Kdt1sZz63KcMivgjmWAt6Z0lwrdDBFdQYatjVg5iJcmcjP812snHa/s320/20230907_093019.jpg" width="320" /></a></div><br /><p></p><p dir="ltr">2 cups plain Greek yogurt <br />
2/3 cup peanutbutter (or any nut butter you prefer) <br />
2 & 1/2 scoops PB powder <br />
2-3 tbls stevia leaf maple syrup</p>
<p dir="ltr"> Mix all ingredients together.<br />
Place scoops of mixture on silicone mat in circles. Place sticks in middle of mixture to turn them into pops.<br />
Place them in the freezer for 2 to 3 hours till frozen.</p>
<p dir="ltr">1 cup sugar free chocolate chips<br />
1 tbls coconut oil <br />
1/4 cup peanuts (to match your nut butter)</p>
<p dir="ltr">Melt chocolate chips and oil in microwave in 20 sec intervals mixing well.<br />
When chocolate is melted brush chocolate on top and bottom of yogurt pops.<br />
Then top with with nuts.<br />
</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvphqujd5S96X2qXoPh_bi1WfzDJEjK1CRYb6VUFh4n42BtIhs7HG_1eNPOGhjOVZHAL7LKY5bggak7UMHj2RWnVch6xWrC5uQ4oWdLrWm6LnWmUh4uxSIG8qPSg46m2bnMJTEvBDoLGpaO1hRZVj35M_olnqMB2J2iuG6j_YCHaFWzcHxkYcR6HU2WuOx/s4032/20230906_133618.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvphqujd5S96X2qXoPh_bi1WfzDJEjK1CRYb6VUFh4n42BtIhs7HG_1eNPOGhjOVZHAL7LKY5bggak7UMHj2RWnVch6xWrC5uQ4oWdLrWm6LnWmUh4uxSIG8qPSg46m2bnMJTEvBDoLGpaO1hRZVj35M_olnqMB2J2iuG6j_YCHaFWzcHxkYcR6HU2WuOx/w200-h150/20230906_133618.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTc1N1nQ_Tyn6kz9_GB9wZRbtn_Mg-HzCyKiVKuh5l_Ynzub42681ue7wXY1e1-GuC0kt1i5BPTqHyO1D7bCarVYmi6po-Els8-5f3Ha7UbWNW67hpkLdbI7isty7zHFKEcEa8byDjL3X-r658SvuOh3rWXwrpOY9Rk-IAvCMlRYzejduUuUs8ffsET7kz/s4032/20230907_092355.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTc1N1nQ_Tyn6kz9_GB9wZRbtn_Mg-HzCyKiVKuh5l_Ynzub42681ue7wXY1e1-GuC0kt1i5BPTqHyO1D7bCarVYmi6po-Els8-5f3Ha7UbWNW67hpkLdbI7isty7zHFKEcEa8byDjL3X-r658SvuOh3rWXwrpOY9Rk-IAvCMlRYzejduUuUs8ffsET7kz/w150-h200/20230907_092355.jpg" width="150" /></a><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zCvnm4Z047YdTWlnjev3sQHLmxVq08nu9ylh1Z_XwqJUCI-_ek6JnLWMpDEIx0vo7KTgn8-FsMiVW2VavEtd3nOO60jG8fN-pHxD7DYaZQoK__hQkRKWfPR-JdjSxjbndnWfhxGXP4YlyCbCMr3X13IkNZDw-176CkmB4bwVJHYTWq2LKUR_XOOObfSZ/s4032/20230906_133633.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zCvnm4Z047YdTWlnjev3sQHLmxVq08nu9ylh1Z_XwqJUCI-_ek6JnLWMpDEIx0vo7KTgn8-FsMiVW2VavEtd3nOO60jG8fN-pHxD7DYaZQoK__hQkRKWfPR-JdjSxjbndnWfhxGXP4YlyCbCMr3X13IkNZDw-176CkmB4bwVJHYTWq2LKUR_XOOObfSZ/w150-h200/20230906_133633.jpg" width="150" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihasxomTxHv9C6CeQHbVZpng4spJ0EKOFJsQdIDfNuct-yHu8dvGHnDTIaom2vi_NXofn1z8zEH2XdOET240AmktH4wkbM2A5nfJU3-QMbglHutbfHR_ec0OItO8yttVGR_w6waImMO4uLORirW4QasJIXmpH7af9Fc5JBRsRvUtrJh5JBAGuuXQt638__/s4032/20230906_133909.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihasxomTxHv9C6CeQHbVZpng4spJ0EKOFJsQdIDfNuct-yHu8dvGHnDTIaom2vi_NXofn1z8zEH2XdOET240AmktH4wkbM2A5nfJU3-QMbglHutbfHR_ec0OItO8yttVGR_w6waImMO4uLORirW4QasJIXmpH7af9Fc5JBRsRvUtrJh5JBAGuuXQt638__/w150-h200/20230906_133909.jpg" width="150" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><br /><p dir="ltr"><br /></p>Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0tag:blogger.com,1999:blog-4547843168690067957.post-60332740591039438032023-08-28T05:00:00.007-07:002023-08-28T05:00:00.137-07:00Chia breakfast pudding<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaGct2U19qCV_H_nFN46oQGQRwfmsu-1NUcewVJjcpLoz8RTXvPDSA9RFGcexXHR6wK6VONfLOqi0hzVmLKJktXNyM9VLMtfTCmGUk0w4s8Df8j15MxOPR-rmOOou4_hohga0Ib-ANx4nqPqNTYXqQa1iF10lYbILJ9hGa2C-2ldBJbAVn76jQ0L-uPQh/s4032/20230809_105356.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaGct2U19qCV_H_nFN46oQGQRwfmsu-1NUcewVJjcpLoz8RTXvPDSA9RFGcexXHR6wK6VONfLOqi0hzVmLKJktXNyM9VLMtfTCmGUk0w4s8Df8j15MxOPR-rmOOou4_hohga0Ib-ANx4nqPqNTYXqQa1iF10lYbILJ9hGa2C-2ldBJbAVn76jQ0L-uPQh/w400-h300/20230809_105356.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p>1 cups 2% Fairlife</p><p>1/2 cup heavy whipping cream </p><p>3 tablespoon chia seeds</p><p>Pinch pink Himalayan salt</p><p>3 teaspoon Saigon cinnamon </p><p>1-2 tablespoon (depends on how sweet you like things I used 1)powdered sweetener (I use Swerve)</p><p>1 teaspoon vanilla </p><p>2-3 tablespoon pb powder (depending on how peanut buttery you like the taste to be or added protein you want I used 3).</p><p><br /></p><p>Start with your liquid ingredients milk, cream, vanilla, and stir those together in a mixing bowl. </p><p>Then add all your dry ingredients salt, cinnamon, sugar, pb powder, mixing throughly.</p><p>Cover and place in the fridge for at least 3 hours.</p><p>Scoop out 1/2 of the portion for breakfast or even dessert. Oh that would be fun to have this for dessert.</p><p>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. </p>Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0tag:blogger.com,1999:blog-4547843168690067957.post-78257814475384115012023-08-08T06:00:00.001-07:002023-08-08T06:00:00.145-07:00Chocolate Peanut Clusters (low carb)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHlTCHPkqgeOGFHh34EO36TbCA-NAq3JyBEUCfW2HTO67i--uVEKHGWKp-LZF8esioDVsjhNRQvxm0Z9XPj_f_1XiP1xFAUExe9g-Gc5ULkgwDv-WtEgPT7Sz-RYr8LYnSLds9Derg77g0mOsla2VZraNSAOMJ9GbN8tEjWlDHKh788tyQhDdjA1qLTtj1/s4032/20230531_175611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHlTCHPkqgeOGFHh34EO36TbCA-NAq3JyBEUCfW2HTO67i--uVEKHGWKp-LZF8esioDVsjhNRQvxm0Z9XPj_f_1XiP1xFAUExe9g-Gc5ULkgwDv-WtEgPT7Sz-RYr8LYnSLds9Derg77g0mOsla2VZraNSAOMJ9GbN8tEjWlDHKh788tyQhDdjA1qLTtj1/w305-h406/20230531_175611.jpg" width="305" /></a></div><br /><p></p><p><span style="font-family: inherit;">2 lbs extra fancy extra crunchy peanuts </span></p><p><span style="font-family: inherit;">1 bag of Lilys extra dark chocolate chips (milk chocolate or dark your preference)</span></p><p><span style="font-family: inherit;">1 tablespoon peanut butter</span></p><p><span style="font-family: inherit;"><br /></span></p><p><span style="background-color: white; color: #010101; letter-spacing: 0.5px;"><span style="font-family: inherit;">Prepare two large baking pans by lining them with wax paper. Then set aside.</span></span></p><p><span style="background-color: white; color: #010101; letter-spacing: 0.5px;"><span style="font-family: inherit;">In a medium microwave safe mixing bowl, add chocolate chips and peanut butter. </span></span></p><p><span style="background-color: white; color: #010101; letter-spacing: 0.5px;"><span style="font-family: inherit;">Microwave in 30 second intervals, stirring after each interval, and scraping down the sides, until chips are melted and mixture is smooth.</span></span></p><p><span style="background-color: white; color: #010101; letter-spacing: 0.5px;"><span style="font-family: inherit;">Add peanuts. Stir until peanuts are coated with chocolate. *I like it lightly coated that's why I add so much nuts.</span></span></p><p><span style="background-color: white; color: #010101; letter-spacing: 0.5px;"><span style="font-family: inherit;">Drop by spoonfuls onto wax paper lined pans.</span></span></p><p><span style="font-family: inherit;"><span style="background-color: white; color: #010101; letter-spacing: 0.5px;">Freeze for 30-45 minutes or until completely set.</span><br style="background-color: white; box-sizing: inherit; color: #010101; letter-spacing: 0.5px;" /><br style="background-color: white; box-sizing: inherit; color: #010101; letter-spacing: 0.5px;" /><span style="background-color: white; color: #010101; letter-spacing: 0.5px;">Serve immediately or store, covered, in the refrigerator until ready to serve.</span></span></p><p><span style="background-color: white; color: #010101; letter-spacing: 0.5px;"><span style="font-family: inherit;">Makes about 42.</span></span></p><p><span style="font-family: inherit;">*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</span>.</p>Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0tag:blogger.com,1999:blog-4547843168690067957.post-66582887300120712182023-08-01T06:00:00.001-07:002023-08-01T06:00:00.141-07:00One Dish Baked Chicken Alfredo <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkUjQ9W9Unso1fPhmrEj76OvVVFA4h3GJ4D3w8hKJoVkNoI7CC7bwN-fixSrr0TbZFqwNSkz_2kmq5eZPzkYAQh2oM0c_O14TSjDS_UUXsVKJCjLQz_PP9HenbapkYZFLw_mj9yIZ8se44YRWCrCwPDFRwj8U5J8o73BcTYcSMXuee2vk-n74ilU2qNw/s520/20230228_131014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="520" data-original-width="506" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkUjQ9W9Unso1fPhmrEj76OvVVFA4h3GJ4D3w8hKJoVkNoI7CC7bwN-fixSrr0TbZFqwNSkz_2kmq5eZPzkYAQh2oM0c_O14TSjDS_UUXsVKJCjLQz_PP9HenbapkYZFLw_mj9yIZ8se44YRWCrCwPDFRwj8U5J8o73BcTYcSMXuee2vk-n74ilU2qNw/s320/20230228_131014.jpg" width="311" /></a></div><br /><p></p><p>1 (16 ounce) package uncooked pasta your choice what kind of pasta</p><p>Alfredo sauce - 1 ½ 15-ounce jars or <a href="https://garden-2-plate.blogspot.com/2016/01/chicken-alfredo.html" target="_blank">make my homemade</a></p><p>3 cups chicken stock</p><p>2 cups precooked shredded chicken (or 2 cans)</p><p>2 teaspoons minced garlic</p><p>1 1/2 cups shredded parmesan cheese </p><p>Finally chopped basil (topping)</p><p><br /></p><p>Preheat oven to 400°.</p><p>Spray your large baking dish. </p><p>The larger (not deep but wider and spread out) dish helps to cook it faster.</p><p>Pour all the liquids in, then the pasta, chicken and garlic.</p><p>Mix well.</p><p>Sprinkle with cheese. </p><p>Cover.</p><p>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. </p><p>Remove aluminum foil with about 5 to 10 minutes left to cook. To absorb some of the excess liquid. </p><p>Remove from oven, and top with basil. </p><p>Let cool slightly and serve with cooked broccoli or a salad. </p><p>Enjoy 😉 </p><p><br /></p>Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0tag:blogger.com,1999:blog-4547843168690067957.post-40466075903305997082023-07-25T08:50:00.001-07:002023-07-25T08:50:00.164-07:00Lemon Garlic Grilled Chicken (Keto)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYA-prs9Sh1mmMmhOxDSiI_JTdbEWrjbSq-AnJyn0kynC6kwC1IyUVxPxOSTKQXHOnCLtFh09kw5jMQ5skM1Mkcw9UHPIs5axkTPAINkpDEsA4qk2iSv01e1Ukfa9CecNQmCqpdI2MHrRS/s720/20201119_083824.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="684" data-original-width="720" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYA-prs9Sh1mmMmhOxDSiI_JTdbEWrjbSq-AnJyn0kynC6kwC1IyUVxPxOSTKQXHOnCLtFh09kw5jMQ5skM1Mkcw9UHPIs5axkTPAINkpDEsA4qk2iSv01e1Ukfa9CecNQmCqpdI2MHrRS/s320/20201119_083824.jpg" width="320" /></a></div><p> Marinade </p><p style="text-align: left;"></p><ul><li>3 tablespoon olive oil </li><li>3 tablespoon minced garlic</li><li>Juice of 2 lemons minus 2 tablespoons </li><li>3 packets of truvia</li><li>1 tablespoon water </li><li>1 teaspoon each Salt and pepper </li><li>
4 to 6 chicken breast or 10 to 12 breast strips</li><li>Zip Loc bag</li></ul><p></p><p style="text-align: left;">Sauce</p><p dir="ltr"></p><ul style="text-align: left;"><li>3 teaspoons Dejon mustard</li><li>3 teaspoons extra virgn olive oil </li><li>The 2 tablespoon lemon juice</li><li>2 packet Truvia (or sugar substitute) </li><li>2 tablesoons flat leaf parsley minced</li><li>Salt pepper to taste</li></ul><p></p><p dir="ltr">In a 1 gallon Zip Loc bag mix the olive oil, lemon juice, Truvia, garlic, water, salt and pepper.</p><p dir="ltr">Place the chicken breasts in the bag. Zip closed and coat each piece of chicken with marinade.</p><p dir="ltr">Marinade for 30 min in fridge, flipping after 15 minutes.</p><p dir="ltr">Start making sauce while chicken marinades.</p><p dir="ltr">Whisk mustard, oil, lemon juice, Truvia, parsley, salt and pepper. Set aside.</p><p dir="ltr">When chicken is ready grill 6 to 8 min each side on medium high or until internal temperature reaches 165°.</p><p dir="ltr">Let the chicken rest for 5 minutes with a foil tent over the top. </p><p dir="ltr">Then slice the chicken against the grain, about a finger (your thinnest finger) thick. </p><p dir="ltr">Sprinkle with whatever remaining flat leaf parsley. Then serve with sauce on the side or pour over top of chicken.</p><p dir="ltr">This taste great served with my <a href="http://garden-2-plate.blogspot.com/2015/11/grilled-brussel-sprouts.html?m=1">Grilled Brussel Sprouts</a>. </p><p dir="ltr">*I took my photo before slicing and the family dug in before I could get a picture of it sliced.</p>Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0tag:blogger.com,1999:blog-4547843168690067957.post-78832451455120785512023-07-18T13:17:00.000-07:002023-07-18T13:17:23.307-07:00Cloud Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbPY2LOU1APo23yvK2NQQFeC-hndH3zL376GoxIALX8eeM4L1CZtr3lBcwR2C-sjCeVoW5kNagW3bAk0aD2VI-x_LyhTWclqrJugYo4gCZ9kyW-byWwegw8h4o1y5-VGem0cB8ZN54rhjOhOcgPlETafUbl1TL9b_zWzXBqlhiSJnYKi6_EmmUtGMNVGN1/s4032/20230718_130617.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbPY2LOU1APo23yvK2NQQFeC-hndH3zL376GoxIALX8eeM4L1CZtr3lBcwR2C-sjCeVoW5kNagW3bAk0aD2VI-x_LyhTWclqrJugYo4gCZ9kyW-byWwegw8h4o1y5-VGem0cB8ZN54rhjOhOcgPlETafUbl1TL9b_zWzXBqlhiSJnYKi6_EmmUtGMNVGN1/w300-h400/20230718_130617.jpg" width="300" /></a></div><br /><div><br /></div><div>1 cup creamy peanut butter</div><div>1/2 cup butter, softened</div><div>1cup packed brown sugar</div><div>1 large egg</div><div>1 teaspoon vanilla extract</div><div>1 + 1/2 cups all-purpose flour</div><div>1 teaspoon baking soda</div><div><br /></div><div><span><span style="font-size: 11px;">• </span><span style="font-family: inherit;">Preheat the oven to 350° F.</span></span><span style="font-family: inherit;">
<br /><br /><span>• 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.</span>
<br /><br /><span>• Add the egg until lightly combined. </span>
<br /><br /><span>• 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.</span>
<br /><br /><span>• Scoop out (using a 1.57 inch cookie scoop) of dough, place the cookies on a half sheet baking pan lined with parchment paper. </span>
<br /><br /><span>• 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. </span></span><!--/data/user/0/com.samsung.android.app.notes/files/clipdata/clipdata_bodytext_230718_122251_642.sdocx--></div><div><span style="font-family: inherit;"><span><br /></span></span></div><div><span style="font-family: inherit;"><span>Makes 32 cookies</span></span></div><div><span style="font-family: inherit;"><span><br /></span></span></div><div><span style="font-family: inherit;"><span>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. </span></span></div>Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0tag:blogger.com,1999:blog-4547843168690067957.post-43878270155582313392023-03-08T06:00:00.003-08:002023-10-10T16:20:06.404-07:0030 Minute Meal <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSfCAPMYEmQMfJJGhYDmuLG95wakjozo5izk7C5rFSsuP-MZL10G0BzNd-01tCu1MaS8Y3gHoflzyoCPN9fMHecMOLvIVufXnYQ76N9f9F7Jl0SISCihJFcR_r2YGUHEwtcP3REP0d0dCOjAXwjch1thydBsw02yYK-kqme_s330wKflTK1_KAJVqiDw/s397/20230228_121831.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="225" data-original-width="397" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSfCAPMYEmQMfJJGhYDmuLG95wakjozo5izk7C5rFSsuP-MZL10G0BzNd-01tCu1MaS8Y3gHoflzyoCPN9fMHecMOLvIVufXnYQ76N9f9F7Jl0SISCihJFcR_r2YGUHEwtcP3REP0d0dCOjAXwjch1thydBsw02yYK-kqme_s330wKflTK1_KAJVqiDw/s320/20230228_121831.jpg" width="320" /></a></div><br /><p></p><p>3 zucchini </p><p>1 (24 oz -28oz) jar chunky veggie pasta sauce<a href="http://garden-2-plate.blogspot.com/2016/01/homemade-pizza-sauce.html?m=1" target="_blank"> (or my homemade</a>)</p><p>1lb hamburger </p><p>2 tsp Italian herbs </p><p>1 cup cheese of choice (mine is Italian mix)</p><p>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). </p><p>Instructions-</p><p>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. </p><p>Spray pot with pam or oil of choice (I like to use avacodo oil).</p><p>Preheat oven to 350°F.</p><p>Cook ground beef with seasoning till brown and crumbly. Add your additional vegetables (not zucchini) cook for 3 min.</p><p>Pour sauce in pot.</p><p>Bring to simmer. </p><p>Turn heat to low, then add in the chopped zucchini. </p><p>Top with your cheese of choice. </p><p>Then place it in your preheated oven.</p><p>Cook it in the oven till cheese is lightly browned about 10 min.</p><p>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. </p><div>Enjoy 😉 </div>Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0tag:blogger.com,1999:blog-4547843168690067957.post-68568387514958864412023-02-28T11:56:00.000-08:002023-02-28T11:56:03.077-08:00Low carb biscuits <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsS3h4qvoWRUrjxxeT-YPAlW22t73FAXTp2LS-XDP0la1RX089viT5El3nq-nUhCVqE75e4XokIzUehWGt_jMHSqtdYw3hwkJAzJizarx-okdXjvD9kpdEvu7ouyxujMEJBvpgM3I8JJ3qKyt2dm2PeaPJvRq70B_6lx2ubvOfDuWrwDAyavCb01BNww/s4032/20230207_191833.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsS3h4qvoWRUrjxxeT-YPAlW22t73FAXTp2LS-XDP0la1RX089viT5El3nq-nUhCVqE75e4XokIzUehWGt_jMHSqtdYw3hwkJAzJizarx-okdXjvD9kpdEvu7ouyxujMEJBvpgM3I8JJ3qKyt2dm2PeaPJvRq70B_6lx2ubvOfDuWrwDAyavCb01BNww/s320/20230207_191833.jpg" width="320" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>3 cups Carbquick</p><p></p><p>1/4 cup sour cream</p><p>1 cup lemon lime Ice</p><p>1 tablespoon melted butter </p><p>Instructions</p><p>Mix Carbquick and sour cream in a medium bowl.</p><p>Then fold in the Ice. You want to keep as muck carbonation to lift the biscuits as possible. </p><p>Use the medium or 1.97 inch icecream scoop, to scoop dough on top of parchment paper or silicone baking mat. </p><p>Bake at 350° check on them at 20 min, take them out when the tops are golden brown. Makes about a dozen.</p><p>Brush with melted butter. </p><p>Serve them warm with butter or whatever you like.</p><p>Refrigerate in a ziploc bag or freeze them if you aren't going to eat them all in the next couple of days.</p>Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0tag:blogger.com,1999:blog-4547843168690067957.post-85221281627287280652022-05-13T09:54:00.002-07:002022-05-13T09:54:41.847-07:00Non-Oat Oatmeal<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62zrzFyQ7iddSqQBgi8vo0tbs4OY1DYB67LVq_1KzIxurCFdpe5ozFkZUEwrDpY2IT7rLMFjriS_1CuweRrrPmVwiWEPAYYAopmtQey8a8DRhjCNKLl8M4lm2vsVDqTu38JVUDqObJFzHE8UYpcOLdV2mn1alkvasYTEOmf2y5iFW2gtfVJjoBt_NFQ/s4032/20220513_093931.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="1960" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62zrzFyQ7iddSqQBgi8vo0tbs4OY1DYB67LVq_1KzIxurCFdpe5ozFkZUEwrDpY2IT7rLMFjriS_1CuweRrrPmVwiWEPAYYAopmtQey8a8DRhjCNKLl8M4lm2vsVDqTu38JVUDqObJFzHE8UYpcOLdV2mn1alkvasYTEOmf2y5iFW2gtfVJjoBt_NFQ/w166-h342/20220513_093931.jpg" width="166" /></a></div><br />1 Cup nut of choice (I prefer walnuts)<p></p><p>1 Tbsp. Whole Chia Seeds</p><p>½ Tbsp. Whole Flax Seeds or Crushed Flax Seed</p><p>1 Cup Non-Dairy Milk (I use non-sweetened almond milk)</p><p>1 packet Sweetener of Choice (I use Truvia)</p><p>Sprinkle Cinnamon </p><p> Topping choices- nuts or berry for topping</p><p>Combine the nut of choice, chia seeds, flax seeds, sweetener, and non-dairy milk in a blender and process until blended. </p><p>Have it sit at room temperature for about 5 minutes to slightly thicken.</p><p>Heat in the microwave about a minute.</p><p>Top with desired berries or more nuts.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5scLQHP_LMptgVLFTJSwq2eJ9DNb662yXpXz7YOm8dkVxHlv_VkqOeuGVYxtveCF2gedixSYaGJBaCyHrbJ7zlr3tAkf8O35sLJomy1j9sNG6xh9rn9Lv9xaPf9Y_UGaCIjNhDB21ybwhWlYVFxV3jMPpaU7IFKk17ltQK07TD2jWyzjo3ewwT9T8A/s4032/20220513_092648.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1960" data-original-width="4032" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5scLQHP_LMptgVLFTJSwq2eJ9DNb662yXpXz7YOm8dkVxHlv_VkqOeuGVYxtveCF2gedixSYaGJBaCyHrbJ7zlr3tAkf8O35sLJomy1j9sNG6xh9rn9Lv9xaPf9Y_UGaCIjNhDB21ybwhWlYVFxV3jMPpaU7IFKk17ltQK07TD2jWyzjo3ewwT9T8A/w320-h157/20220513_092648.jpg" width="320" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk2RrOElkKBVwgL7b0wQJ1_5Bi95hBWxomPbkyqgUHoEtlmgSeHrIfTyFXsxun3a8bjhU2EjhINePcUtxMDaGHLoLvXSx1u8Mf7ggOXN2ocI5bHiMxSe3x6HDmxoDdPvQQc_bS3SXetAbtN0PNQNUDVaUtiursJGnyrPlqDhk45sgt68h75cDRn10pcg/s4032/20220513_093209.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div></div><div><br /></div>Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0tag:blogger.com,1999:blog-4547843168690067957.post-6157478561845165462022-04-25T19:24:00.003-07:002022-04-25T19:35:57.052-07:00Keto "Mock Nilla Wafers" Pudding <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFhR88p8h0kZ4C-3hh4Ni7IngwbAkKYbP-CvG2ZmsP3Fepgd915Pt9nhLCAJGS_dZUXD9mbbm9THHhDrr_EduHSMiFlUo4ekHIKAYaPouq37u3Mz5DcHfdghQBSgnPf1g3Cz87DLfgkxUHqEgcdCdlQJrOfkKIsrKxq1PosYOL0wfcXbD3RHr-hiD9OQ/s2647/20220425_191540.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2647" data-original-width="1960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFhR88p8h0kZ4C-3hh4Ni7IngwbAkKYbP-CvG2ZmsP3Fepgd915Pt9nhLCAJGS_dZUXD9mbbm9THHhDrr_EduHSMiFlUo4ekHIKAYaPouq37u3Mz5DcHfdghQBSgnPf1g3Cz87DLfgkxUHqEgcdCdlQJrOfkKIsrKxq1PosYOL0wfcXbD3RHr-hiD9OQ/s320/20220425_191540.jpg" width="237" /></a></div><p><br /></p>Sugar free banana cream Jello pudding <p></p><p>1 cup heavy whipping cream </p><p>2 fat snax mini cookies </p><p>Make Jello pudding as directed.</p><p>Whip up heavy whipping cream till stiff peaks form.</p><p>Scoop 1/4 cup pudding into serving cup.</p><p>Crumbled 1 &1/2 mini cookies ontop of pudding.</p><p>Spread 1/4 cup whipped cream ontop of those two layers. </p><p>Finally crumble your remaining 1/2 cookie and sprinkle it on top and serve. </p><p>This makes about 5 servings. "You'll need to crumble cookies as you go.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdh6dShsDG9hvwmF3QnyFMzLcRe7JbkCah1jJKjmJoHZPJ2d90QvSWYrVwKBwrx994q68kyrWRRo-EwbWVoN67DLJlS2H4PEHgXvIp8VWLFi8e4zZbWscaC_Mfv-8GRQKf0MNBpI8PotLkowyhLAFD9-luE4TFk1YOEuQxGPIqdvJDJnLEV-mD__OF5A/s4032/20220425_191059.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="1960" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdh6dShsDG9hvwmF3QnyFMzLcRe7JbkCah1jJKjmJoHZPJ2d90QvSWYrVwKBwrx994q68kyrWRRo-EwbWVoN67DLJlS2H4PEHgXvIp8VWLFi8e4zZbWscaC_Mfv-8GRQKf0MNBpI8PotLkowyhLAFD9-luE4TFk1YOEuQxGPIqdvJDJnLEV-mD__OF5A/w98-h200/20220425_191059.jpg" width="98" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfhipQ6Z60YPJxlvtUby14HR0J5eSKFSCHwjeu9h4RnDJV5uVBVOkHXbmexmkCv8NO4005FBJXepKHbWPbqv0cx9xv09AeIVprlUBbNxhXOG-468bCPZ2vBosi4rXW2FyB0jCu_Hcn7DlN_oDZz1-w5dFoxdSWtwk1x7XAcrJ9JYv3c_kxcY-UaQnZ-A/s4032/20220425_191158.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="1960" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfhipQ6Z60YPJxlvtUby14HR0J5eSKFSCHwjeu9h4RnDJV5uVBVOkHXbmexmkCv8NO4005FBJXepKHbWPbqv0cx9xv09AeIVprlUBbNxhXOG-468bCPZ2vBosi4rXW2FyB0jCu_Hcn7DlN_oDZz1-w5dFoxdSWtwk1x7XAcrJ9JYv3c_kxcY-UaQnZ-A/w98-h200/20220425_191158.jpg" width="98" /></a></div><br /><p><br /></p>Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0tag:blogger.com,1999:blog-4547843168690067957.post-63024613462572334152022-04-20T18:01:00.002-07:002022-04-20T18:01:55.359-07:00KETO Chicken Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwBBf7XDjZoMTBmTNv5bfXGe_1R_47-yMepE29lkhwIbmAKssUKsCRWii0YxUsfkFQDSWuGgXP6Y_hkavHGAi0D-MHRakq8FSY32oMa4VSyHIyMZLlyGhTGKa2w_-NbSbzmHVz36pRhLWTIvGJTb2suqt-fafUjgZl_UcQH4wyLF4X3xq0XnMS5v8ccA/s4032/20220420_173415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="1960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwBBf7XDjZoMTBmTNv5bfXGe_1R_47-yMepE29lkhwIbmAKssUKsCRWii0YxUsfkFQDSWuGgXP6Y_hkavHGAi0D-MHRakq8FSY32oMa4VSyHIyMZLlyGhTGKa2w_-NbSbzmHVz36pRhLWTIvGJTb2suqt-fafUjgZl_UcQH4wyLF4X3xq0XnMS5v8ccA/w156-h320/20220420_173415.jpg" width="156" /></a></div><br /><p><br /></p><p> 2 green onions </p><p>1/4 cup full size roasted pecans</p><p>2 stalks celery </p><p>1/2 a roasted chiken breast </p><p>Mayo </p><p>Chili lime seasoning </p><p>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.)</p><p>Then chop or shred your chiken (your choice I personally chop mine) and add it to the already chopped ingredients. </p><p>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. </p><p>Refrigerate for 2hrs and serve on keto bread, on whatever you like. I eat mine with a fork.</p>Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0tag:blogger.com,1999:blog-4547843168690067957.post-53746304592053868002021-11-03T12:07:00.004-07:002021-11-03T15:46:07.835-07:00Roasted Vegetable and Chicken Soup<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyn7fBlhbyKNIDxRpAuK6YlinfID3rvhyUZV7q2sjCdG21NV5jOQD3iIhKoTLt82L8cORnPcTniLKxSwAD5k1BPU3LIjn9N9yZCjA1fW9XBR7hXRL8HNEjLObatZiJ0iLcGhmHmhyphenhyphenvIA5e/s2048/20211103_120550.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1109" data-original-width="2048" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyn7fBlhbyKNIDxRpAuK6YlinfID3rvhyUZV7q2sjCdG21NV5jOQD3iIhKoTLt82L8cORnPcTniLKxSwAD5k1BPU3LIjn9N9yZCjA1fW9XBR7hXRL8HNEjLObatZiJ0iLcGhmHmhyphenhyphenvIA5e/s320/20211103_120550.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />2 to 3 Peppers (bell, or sweet your choice)<p></p><p>1 to 2 carrots </p><p>3 single stalks of celery </p><p>1 small shallots (or oinion of choice)</p><p>1 tsp Better than bouillon </p><p>6 cups water</p><p>1 (12.5 oz) can of chicken </p><p>1 tablespoon butter</p><p><br /></p><p>Start water and bouillon heating up in a stock pot on medium low heat. </p><p>Roast your peppers.</p><p>Chop your carrots, onions and celery.</p><p>In a small frying pan melt butter and add your chopped vegetables cooking till slightly tender.</p><p>After peppers are roasted to your liking (I like mine blacken) let them cool so you can chop them as well.</p><p>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.</p><p>Let them cook down about 10 to 15 min. </p><p>Then at the last 3 to 5 minutes add your roasted peppers. </p><p>Ladle into your bowl, let cool slightly and enjoy. </p><p><br /></p>Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0tag:blogger.com,1999:blog-4547843168690067957.post-6081372753447781992021-09-17T20:55:00.000-07:002021-09-17T20:55:13.772-07:00Fall Granola <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVgnyEYeJI5alpvHqzc7uEZQhB8sTrRWZ8W7z67NWybMYPYIdsJLj9MesPJuDcBdiBn8tXB7UsOc7VjZ5l_VOwMCL-C0c9pA5RUMD4UW-pKBScVHBGxAVTk8MJenha6Al0lhPSLWLGymK/s2543/20210917_204420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="2543" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVgnyEYeJI5alpvHqzc7uEZQhB8sTrRWZ8W7z67NWybMYPYIdsJLj9MesPJuDcBdiBn8tXB7UsOc7VjZ5l_VOwMCL-C0c9pA5RUMD4UW-pKBScVHBGxAVTk8MJenha6Al0lhPSLWLGymK/w400-h195/20210917_204420.jpg" width="400" /></a></div><br /><p></p><p>2 cups rolled oats</p><p>1 cup unsweetened or sweetend coconut (you choose)</p><p>1 cup slivered almonds </p><p>1 cup halved walnuts </p><p>1/8 cup chia seeds</p><p>1/8 cup flax seeds</p><p>1/2 cup dried cranberries </p><p>1/2 tsp pumpkin pie spice</p><p>1/4 teaspoon sigon cinnamon </p><p>1/3 cup coconut oil</p><p>1/3 cup all natural maple syrup </p><p><br /></p><p>Starr off by heating your oven to 325°F.</p><p>Then mix your oats, nuts, seeds, and cranberries together in a medium mixing bowl. </p><p>In a small saucepan heat the oil, syrup and spices till it just starts to boil, then remove from heat.</p><p>Pour this warm yummy syrup over the dry mixture making sure it's coated the dry ingredients well. </p><p>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.</p><p>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.</p><p>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.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Mm9qNCf0SxaiJ5P870xa1ntX9LjKcYGUiRk4FY1dYtXPBQ3oA7amh8pvLMvNKv7o160QLY4vweMxDveydyV6DlBI-7-yWA5oVWe6aPLkpKhy3mBK7QDvIu6tG3Bjnew4_0whQE-5rt_b/s2543/20210917_193953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2543" data-original-width="1236" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Mm9qNCf0SxaiJ5P870xa1ntX9LjKcYGUiRk4FY1dYtXPBQ3oA7amh8pvLMvNKv7o160QLY4vweMxDveydyV6DlBI-7-yWA5oVWe6aPLkpKhy3mBK7QDvIu6tG3Bjnew4_0whQE-5rt_b/w156-h320/20210917_193953.jpg" width="156" /></a></div><br /><p></p>Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0tag:blogger.com,1999:blog-4547843168690067957.post-49849444516540381862021-09-13T14:27:00.005-07:002021-09-13T14:29:02.923-07:00Pumpkin Bars<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZ5ngvLHtmjSTbOs_VzTu3C-7IvEfMDWAA-Ey8Muk2tpyqLp32x7EykUS7-8rrV3rK8D-_dzTooS-4PCZLfIl8XulrNLsXoj5qBn4kl8d2oyhjS4kpDUsJki5srQu0_zeVUvYGHIiGzY1/s2543/20210913_135719.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="2543" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZ5ngvLHtmjSTbOs_VzTu3C-7IvEfMDWAA-Ey8Muk2tpyqLp32x7EykUS7-8rrV3rK8D-_dzTooS-4PCZLfIl8XulrNLsXoj5qBn4kl8d2oyhjS4kpDUsJki5srQu0_zeVUvYGHIiGzY1/w400-h195/20210913_135719.jpg" width="400" /></a></div><br /><p><br /></p><p>29 oz pure pumpkin</p><p>1 cup whole milk</p><p>3/4 cup Carmel creamer </p><p>1 cup packed dark brown sugar </p><p>6 eggs</p><p>1 teaspoon pumpkin spice</p><p>1 teaspoon (my choice Sigon) cinnamon </p><p>1/2 teaspoon Himalayan salt</p><p>Crust ingredients </p><p>2 cups crushed graham crackers </p><p>1/2 cup melted butter</p><p>2 teaspoon sugar</p><p>Pinch of cinnamon </p><p>Preheat oven to 425°.</p><p><br /></p><p>Mix the crust ingredients in a medium bowl.</p><p>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).</p><p>Bake the crust for about 5 to 6 minutes. </p><p>While that bakes start mixing the pie ingredients. </p><p>Take crust out and let cool.</p><p>Mix the sugar and spices (and everything nice lol) including salt.</p><p>Then incorporate eggs, pumpkin, milk and creamer.</p><p>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.</p><p>Let cool completely before cutting. </p><p>Top with whipping cream or whip topping or even icecream your choice. And enjoy 😉 </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmEfKOa-EoWF-k9QC1KykNq9sdCA9KfFwdZQyaKRkzaBoFYiR7OqBc_HGNMr2ZTFF4UliBKDqVzm6k7hEKyUpEArZyO16XHqMnDe_cwxb7YjlCe4q74LXjIsi5rxygNmRrEVG0pmILBMo/s2543/20210913_104012.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2543" data-original-width="1236" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmEfKOa-EoWF-k9QC1KykNq9sdCA9KfFwdZQyaKRkzaBoFYiR7OqBc_HGNMr2ZTFF4UliBKDqVzm6k7hEKyUpEArZyO16XHqMnDe_cwxb7YjlCe4q74LXjIsi5rxygNmRrEVG0pmILBMo/w98-h200/20210913_104012.jpg" width="98" /> </a><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaPheQqhx76E4qO4Nm2pPlxl8iMK5fI2UXOWwO8TO4n8yfE7b2iopFpJk-zGmY_rnrYJZo3e4wsngrLePLh6CDE5DZSuh82VPOyYXnq_5Q_QoE-F6vOUdwLfaLjR-bHu9oelW1Tzn47DOc/s2543/20210913_114400.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="2543" height="98" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaPheQqhx76E4qO4Nm2pPlxl8iMK5fI2UXOWwO8TO4n8yfE7b2iopFpJk-zGmY_rnrYJZo3e4wsngrLePLh6CDE5DZSuh82VPOyYXnq_5Q_QoE-F6vOUdwLfaLjR-bHu9oelW1Tzn47DOc/w200-h98/20210913_114400.jpg" width="200" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE3EadljioRFP8Jf1fBUR9Rt3baNDXWq3ji0lVhuIdbJpExNJmWQkWguT3l_WyYMveLUKQoLkqI4KpaSX6bkJVkiizqn7QV8F9lb_hPqDXFUXhKmqsCuGqeS3xxY7OEPcf9x5PAnUwU6Sj/s2543/20210913_114400.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div></div>Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0tag:blogger.com,1999:blog-4547843168690067957.post-72511665630562312872021-08-27T19:15:00.001-07:002021-08-27T19:17:01.416-07:00Keto No-Bake Cheesecake <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYEBZQ6fuzu0izAVVLWpNfw1cYiIaS3qV_53FJBPJbvVx35k2-RE-6IsQcINM1__M1R1ZrsNAxyO5LdgoZRQs8AlwRaPb6fk6lmApf0dplFS9EaieYAtEQqcoS6qAaBnvZ1YvUxauqgs2t/s2048/20210827_191207.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1209" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYEBZQ6fuzu0izAVVLWpNfw1cYiIaS3qV_53FJBPJbvVx35k2-RE-6IsQcINM1__M1R1ZrsNAxyO5LdgoZRQs8AlwRaPb6fk6lmApf0dplFS9EaieYAtEQqcoS6qAaBnvZ1YvUxauqgs2t/s320/20210827_191207.jpg" width="189" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><br /><p><br /></p><p>16 oz cream cheese (at room temperature) </p><p>1 cup sourcream </p><p>3/4 cup powder Swerve </p><p>1 teaspoon vanilla extract </p><p>12 baking cups (silicone or standard)</p><p>Topping of your choice- (I used fresh blueberries, Lilys dark chocolate chips, and peeled then toasted coconut) a sprinkle of each.</p><p><br /></p><p>Line a muffin tin with your baking cups.</p><p>In a medium mixing bowl mix the sourcream, sweetener and vanilla.</p><p>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.</p><p>Using an icecream scoop or a medium size spoon scoop out an even amout of cream cheese mixture into each cup.</p><p>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.</p><p>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.</p>Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0tag:blogger.com,1999:blog-4547843168690067957.post-24385202468532646042021-06-30T13:13:00.000-07:002021-06-30T13:13:21.651-07:00Cauliflower "Potato" Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhstob_llc5w5QLL0fdwA78ACHol0nfIBtAs1jigAMFaxLDlJZeD_ICaXaQ07GAN2ciThaMtVFSVupLS6zEnH237_gaFWR5XWCVN5eECzeiQvwGFLxDESnE7mJ_w4nJ5z30hOTyiUQTziYK/s2543/20210630_110628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="2543" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhstob_llc5w5QLL0fdwA78ACHol0nfIBtAs1jigAMFaxLDlJZeD_ICaXaQ07GAN2ciThaMtVFSVupLS6zEnH237_gaFWR5XWCVN5eECzeiQvwGFLxDESnE7mJ_w4nJ5z30hOTyiUQTziYK/s320/20210630_110628.jpg" width="320" /></a></div><p><br /></p><p>1 head of cauliflower </p><p>3 hard boiled eggs</p><p>1/4 cup mayo</p><p>1/2 a large pickle chopped (save the juice that comes out of it as you chop)</p><p>Mustard powder a 1/8 tsp</p><p>Cayenne pepper 1/8 tsp</p><p>Dill weed a pinch</p><p>Stevia 1 single server packet</p><p>Heat oven to 350°.</p><p>Spray a baking sheet.</p><p>Cut up and roast a head of cauliflower till lightly brown. *I make my pieces bite size.</p><p>In the mean time chop up the eggs and pickle. *To make it easier just use a potato masher for the eggs.</p><p>Remove the cauliflower and let it cool to room temperature. </p><p>Mix the eggs, chopped pickle with juice, pepper, dill, mustard, mayo, and dill.</p><p>Cover and place in fridge at least 1hr or until ready to serve. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGjoOSIWQR6bTYqERmITJnjSpvuuFQi5l2PiwYpzqisbb7wSl23WoHH3Qw2LcKaKKg6Xhxxs8FXmECQ5K1aDIlVRszVD8W_91QjER-NHURrzFlM_YlqxBIQd1LA7E7ApH0QQZlhkcenzQ/s2543/20210630_105954.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2543" data-original-width="1236" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGjoOSIWQR6bTYqERmITJnjSpvuuFQi5l2PiwYpzqisbb7wSl23WoHH3Qw2LcKaKKg6Xhxxs8FXmECQ5K1aDIlVRszVD8W_91QjER-NHURrzFlM_YlqxBIQd1LA7E7ApH0QQZlhkcenzQ/w98-h200/20210630_105954.jpg" width="98" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1R6eRPlok7Ygxr3BxNzXmQLH6fI1Vjhm6qr-9_anU07VbaeWA3XzER7OYlrmKEsEO90UnE1zxWfMh7R2khvIyVNSidPaCDQHX5TISn7lhXOXKQise4Ih7ufxqlGbkpUd5T-p1mhRQ-Tzy/s2543/20210630_105551.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="2543" height="98" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1R6eRPlok7Ygxr3BxNzXmQLH6fI1Vjhm6qr-9_anU07VbaeWA3XzER7OYlrmKEsEO90UnE1zxWfMh7R2khvIyVNSidPaCDQHX5TISn7lhXOXKQise4Ih7ufxqlGbkpUd5T-p1mhRQ-Tzy/w200-h98/20210630_105551.jpg" width="200" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYURiR8zpuhWMOWj_bepBnVPbArpepWlUBFHD6K1spbKQF0nQzuOX0nQoz5TpPfvFuTy6qOQizBSuUcKRnBkI9X6L0MOBBUw7maM-EGEbFatRfo356q6eNPKpqZUa0HpFb6hyegRqKvQ0e/s2543/20210630_105542.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="2543" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYURiR8zpuhWMOWj_bepBnVPbArpepWlUBFHD6K1spbKQF0nQzuOX0nQoz5TpPfvFuTy6qOQizBSuUcKRnBkI9X6L0MOBBUw7maM-EGEbFatRfo356q6eNPKpqZUa0HpFb6hyegRqKvQ0e/s320/20210630_105542.jpg" width="320" /></a></div><br /><p><br /></p>Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0tag:blogger.com,1999:blog-4547843168690067957.post-57328892645501717522021-05-25T16:12:00.002-07:002021-05-25T16:12:34.552-07:00Keto Granola <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3aZLM8Xjo0DuwgCVCxl33Ib2s8D1mYt8Oep6l-sCFuGtinQU3qfJPtPAq4QTRBuJC3RUbFlxSwkoATGgm_G3kf7_veXkD6EbtyfbKAPGQXSnCIjdjvrPf0A6ao9x-VG7bUO-3adQDam2l/s2543/20210525_160504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="2543" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3aZLM8Xjo0DuwgCVCxl33Ib2s8D1mYt8Oep6l-sCFuGtinQU3qfJPtPAq4QTRBuJC3RUbFlxSwkoATGgm_G3kf7_veXkD6EbtyfbKAPGQXSnCIjdjvrPf0A6ao9x-VG7bUO-3adQDam2l/w400-h195/20210525_160504.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div>2/3 cup coconut oil</div><div>2 tsp vanilla extract</div><div>1 1/2 tsp vanilla stevia</div><div>4 cups roasted nuts (such as slivered almonds, chopped- walnuts, pecans, macadamia, hazelnuts)</div><div>5 cups roasted seeds (sunflower, pumpkin, hemp seeds)</div><div>1 cup unsweetened shredded coconut</div><div>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)</div><div>2 tsp ground cinnamon</div><div>1 1/2 tsp salt</div><div><br /></div><div>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. </div><div>Add nuts, seeds and coconut to the oil mixture in the crockpot and stir till completely coated.</div><div>In a separate small bowl mix cinnamon, granular sweetener, and salt. Pour over granola and toss till well coated.</div><div>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. </div><div><br /></div><div>Store in airtight container. This is about 34 servings but this depends on what nuts and seeds you choose. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUNuQh8qtMJ3CorwWOk-DKqGQ_yJrrzSLJwJT5IMQKqVTO7LFuY6MCMiMyuf0L-BkLxi1gHp7DDmT4TLpuvRUNIc54MDhDWC-S95fz87ntG1JtIPW4xdFePQTarCy1hAOH_mo05Tt2fjM/s2543/20210525_141334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="2543" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUNuQh8qtMJ3CorwWOk-DKqGQ_yJrrzSLJwJT5IMQKqVTO7LFuY6MCMiMyuf0L-BkLxi1gHp7DDmT4TLpuvRUNIc54MDhDWC-S95fz87ntG1JtIPW4xdFePQTarCy1hAOH_mo05Tt2fjM/s320/20210525_141334.jpg" width="320" /></a></div><br /><div><br /></div><div><br /></div>Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0tag:blogger.com,1999:blog-4547843168690067957.post-40381049541248347422021-05-10T19:00:00.000-07:002021-05-10T19:00:49.035-07:00Keto PB Cookies <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTmXRXhZzwNwMmRcophnzyLwNYH1Mf2fbGzL4qpHQqRH7QD9Gb2U7G2Lpjit9o_lzPSWHoS58t8jUZX0gYPEJmw_fon57ObO9GYa-1AVNT8TEy2W2N79F9nrO_dWqYAFEfrC-__wgtisRn/s720/FB_IMG_1620698362334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="616" data-original-width="720" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTmXRXhZzwNwMmRcophnzyLwNYH1Mf2fbGzL4qpHQqRH7QD9Gb2U7G2Lpjit9o_lzPSWHoS58t8jUZX0gYPEJmw_fon57ObO9GYa-1AVNT8TEy2W2N79F9nrO_dWqYAFEfrC-__wgtisRn/w400-h343/FB_IMG_1620698362334.jpg" width="400" /></a></div><br /><p></p><p>2 cups <a href="http://garden-2-plate.blogspot.com/2016/01/homemade-peanut-butter.html?m=1" rel="nofollow">peanut butter </a></p><p>3/4 cup sweetener (I used confectionery Swerve)</p><p>2 eggs (room temperature) </p><p><br /></p><p>Instructions-</p><p>Preheat oven 350°.</p><p>Place all ingredients in a medium mixing bowl. </p><p>Mix till it looks crumbled (*see picture below).</p><p>Place a silicone baking mat a top of a cookie pan. </p><p>Roll your dough into (I used the macaroon size prints on the baking mat) about a 1/2 dollar size.</p><p>Use a fork to make your pattern ontop.</p><p>Place them in the oven for about 6 min or until slightly darker on the bottom. </p><p>Remove from oven let cool about 5 min.</p><p>Then remove from pan to cooling rack.</p><p>Enjoy. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIALiCegqzSoxZbx4jM4Zag5956x6g0F_3M96nLpk_fBS448CpIMflX9gfGPzxuv07DIWM5nMPObwgXX8ecA55S3kPxHhsvmKOmI1QJIw648iVBgqGq1ulcyILWDMqKFPeI4sqxWVZggS/s2543/20210510_172812.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2543" data-original-width="1236" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIALiCegqzSoxZbx4jM4Zag5956x6g0F_3M96nLpk_fBS448CpIMflX9gfGPzxuv07DIWM5nMPObwgXX8ecA55S3kPxHhsvmKOmI1QJIw648iVBgqGq1ulcyILWDMqKFPeI4sqxWVZggS/w98-h200/20210510_172812.jpg" width="98" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB46UKXQBZwHn-c8R1UowXgoXyuRPviJ2Ay3vIl7vCg2THa5f3GHiTN3hbM6anL0gj68EiLESAV5iNdw0as2rS0Bg6dRVFMc2hAxhPFw5T6Xq8E-bFOCN4YkG4C9ZacZCwnpnyznkZ-Hxk/s2543/20210510_174423.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6b7NtiHT9AwxpPpM_b017KOoXRXqrM65gBohQpYmzR4UIB5QpPjnY8NnO2A9BZvleKjCPsUUYZXFW0dnBZ3YQdAt-tXyeieQKB79s3zpbHWnD1ekXQZBB8I0mZNMvlJX4aUuMh4937n8A/s2543/20210510_174423.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="2543" height="98" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6b7NtiHT9AwxpPpM_b017KOoXRXqrM65gBohQpYmzR4UIB5QpPjnY8NnO2A9BZvleKjCPsUUYZXFW0dnBZ3YQdAt-tXyeieQKB79s3zpbHWnD1ekXQZBB8I0mZNMvlJX4aUuMh4937n8A/w200-h98/20210510_174423.jpg" width="200" /></a></div><br />Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0tag:blogger.com,1999:blog-4547843168690067957.post-24849929892410090612021-04-21T17:54:00.002-07:002021-04-21T18:03:50.704-07:00Keto Dreamsicle Icecream <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEW2LUaM0mDQx_O1YFOTiQMII1BhxwU-_R3aq2AlQJFCi31Jlqd_6O0MIwuFlS4qXTVgME2fyURiuTNdRk7XtjLRyCtCpP7uuZHNP7R9A_7nwpCVf-QtFVuiTg5rxJ0zmVwMZWk09U8tZ/s2543/20210421_174835.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="2543" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEW2LUaM0mDQx_O1YFOTiQMII1BhxwU-_R3aq2AlQJFCi31Jlqd_6O0MIwuFlS4qXTVgME2fyURiuTNdRk7XtjLRyCtCpP7uuZHNP7R9A_7nwpCVf-QtFVuiTg5rxJ0zmVwMZWk09U8tZ/s320/20210421_174835.jpg" width="320" /></a></div><br /><p><br /></p><p>1/2 cup heavy whipping cream </p><p>2-3 egg yolks (depending on size of eggs)</p><p>1/2 cup full fat sour cream</p><p>1 teaspoon orange juice concentrate</p><p>1 orange zested</p><p>2 tablespoon chopped butter</p><p>5 tablespoon powder stevia (or your choice of sweetener)</p><p>1/4 teaspoon xanthan gum </p><p>Instructions </p><p>Zest the orange directly into a medium sauce pan. </p><p>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. </p><p>Remove from heat and whisk in the butter.</p><p>Continue whisking while you sprinkle in powder stevia, and xanthan.</p><p>Then whisk in sour cream.</p><p>Pour into a freezer safe container or popsicle molds. </p><p>Freeze for 3 to 4 hrs before serving. </p><div><br /></div>Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0tag:blogger.com,1999:blog-4547843168690067957.post-41276515585601060122021-04-02T14:58:00.005-07:002021-04-02T15:21:58.695-07:003 Ingredient Mix Berry Keto "Icecream" <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-hhZKXRqOWrHXybXQpRJuRPzcCQd7Av4FPqT9evslmSeHGjJ_oV4RCT7t_qhZ4O7YtOXHVPXCkSGuukpOPwd6DQD2lGWe-sOYPmgiupS85vJIeP0xn91qXoOH4vDMMX8vTy0BjNBb_iya/s2543/16174004761982546849320584962227.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2543" data-original-width="1236" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-hhZKXRqOWrHXybXQpRJuRPzcCQd7Av4FPqT9evslmSeHGjJ_oV4RCT7t_qhZ4O7YtOXHVPXCkSGuukpOPwd6DQD2lGWe-sOYPmgiupS85vJIeP0xn91qXoOH4vDMMX8vTy0BjNBb_iya/s320/16174004761982546849320584962227.jpg" /></a></div><br /><p><br /></p><p>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....</p><p>Ingredients-</p><p>1 (13.5 oz) can organic coconut milk </p><p>4 cups frozen organic mix berries </p><p>1 to 2 squirts vanilla stevia</p><p>Directions-</p><p>Using a blender pour in the coconut milk, and berries.</p><p>Blend till smooth.</p><p>Add in stevia, one squeeze at a time and blend. Taste as you go, till desired sweetness level is reached.</p><p>Pour into a shallow dish (I used a metal bread pan.) and freeze for about 4 hours or until almost completely hard.</p><p>Scoop and serve. If it gets to hard let it sit out a few minutes till softened.</p><p>About 6-7 servings.</p><p> Sidenote-</p><p>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. </p>Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0tag:blogger.com,1999:blog-4547843168690067957.post-56091869703483867212020-11-27T00:47:00.003-08:002020-11-27T00:47:29.960-08:00Dirty Keto Stuffing <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNsXlgs-p5xKs7K8QpE2PcHCPoYQOljkp6quh3hB27xQP3mplDRepwGHHvsGjoncNW5rXX-blItnSZmN-yBKJA4gXVj55Q1kvEYQdbP0ABSdyOhtnGhDDh0sP9NprnBKio6U8EKhSBsbry/s2543/20201126_121037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="2543" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNsXlgs-p5xKs7K8QpE2PcHCPoYQOljkp6quh3hB27xQP3mplDRepwGHHvsGjoncNW5rXX-blItnSZmN-yBKJA4gXVj55Q1kvEYQdbP0ABSdyOhtnGhDDh0sP9NprnBKio6U8EKhSBsbry/s320/20201126_121037.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>Ingredients-</p>2 keto hamburger buns* <p></p><p>1 tablespoon avacodo oil </p><p>1 teaspoons thyme </p><p>1 teaspoons garlic </p><p>1 teaspoon onion powder </p><p>1 teaspoons parsley flakes</p><p>1/4 a container on Boursin cheese </p><p>1/4 cup chopped and roasted vegetables (celery, onion, some carrots) </p><p>2 eggs</p><p>1/2 teaspoon better than bouillon (mixed with 1/8 cup hot)</p><p><br /></p><p>Directions-</p><p>Preheat oven to 375°.</p><p>Take out your cheese to get it to room temp.</p><p>Start by mixing oil, thyme, garlic, onion powder, and parsley, in a small bowl.</p><p>Baste this on both sides of the bread (trying to) get as much herb on the bread as possible. </p><p>Place the now seasoned bread in the oven in a small, greased baking dish.</p><p>Bake till lightly toasted then flip, thats about 4 min each side.</p><p>Pull them out of the oven and let cool.</p><p>Crumble or cube, leaving them in the baking dish.</p><p>In a medium mixing bowl mix the eggs, cheese, bullion mix and roasted vegetables.</p><p>Pour over the bread and fold in.</p><p>Place back in the oven and continue to bake for 18 to 20 minutes or *until lightly browned on top.</p><p>Remove from oven let cool to your liking and serve.</p><p>These serves about 4 keto eaters.</p><p><br /></p><p>Sidenotes-</p><p>*Okay so I like to use heals in reg stuffing but didn't have any and I know buns are good substitutes.</p><p>*Cover with foil if you don't like a crispy top.</p><p>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.</p><p><br /></p>Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0tag:blogger.com,1999:blog-4547843168690067957.post-23122787828460405002020-11-15T18:07:00.001-08:002020-11-15T18:07:37.162-08:00(Low carb) Peppermint Mocha<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioZL8854z1ThNAzjnvp4BRUn9R484KEMLKNduxDMbkmKZNMN7Qaipy84nN2fMhsXEW6TjckFkPkC50QL9qHtMBerggAe0lfeVsMFYHG-ZSIYPN1rQoja-3p5iyRgs8yxIGYRaR8xWvPSYX/s2048/20201115_175406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1725" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioZL8854z1ThNAzjnvp4BRUn9R484KEMLKNduxDMbkmKZNMN7Qaipy84nN2fMhsXEW6TjckFkPkC50QL9qHtMBerggAe0lfeVsMFYHG-ZSIYPN1rQoja-3p5iyRgs8yxIGYRaR8xWvPSYX/s320/20201115_175406.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Okay so I really miss my yearly peppermint mocha from Starbucks so tonight I made my own.<p></p><p>8 oz cup of hot coffee (decafe or caffeinated)</p><p>1 to 2 chocolate mint fat bomb (depending on your macros and carb desires) </p><p>2 tablespoons heavy whipping cream </p><p>1 packet stevia</p><p>*Bonus whip cream and chopped stevia dark chocolate </p><p>Brew your coffee (I used my Kerig kcup machine becauseit gets the coffeehot enoughto melt the fat bombs).</p><p>Then add your fat bomb(s) stir till completely dissolved. </p><p>Then you can just stir in the heavy cream and packet of stevia.</p><p>Bonus- You can add whip cream and dark chocolate to top it off.</p><p>* This really hit the spot and I hope you enjoy it as much as I did.</p><p><br /></p><p> </p>Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0tag:blogger.com,1999:blog-4547843168690067957.post-35707982513758093362020-08-13T22:10:00.004-07:002020-08-13T22:20:24.331-07:00(Keto) Stuffed Crust Pizza<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78xt-X9tBdBpZM76pK9NejlhDfQEtdlMgTg9dVBg-4aA26AdAFwJGrMWfsGhJiPxm5fdbS9Mka5FEn6rGG6ZH41pbMWHwxLK0VuBSrvjaKi5JpsIaWrIbx8H_2Be89_pE5CjsGNW5bUG5/s2048/IMG_20200813_191536_000.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1630" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78xt-X9tBdBpZM76pK9NejlhDfQEtdlMgTg9dVBg-4aA26AdAFwJGrMWfsGhJiPxm5fdbS9Mka5FEn6rGG6ZH41pbMWHwxLK0VuBSrvjaKi5JpsIaWrIbx8H_2Be89_pE5CjsGNW5bUG5/s640/IMG_20200813_191536_000.jpg" width="640" /></a></div><div><br /></div>1 1/2 cups shredded mozzarella (for crust)</div><div>2/3 cup almond flour </div><div>2 sprinkles of garlic powder</div><div>4 sticks of mozzarella (or you favorite) string cheese (cut in half)</div><div>3 tablespoons sauce (more if you like)</div><div>1/2 cup crumbled meat of choice (I used ground turkey) </div><div>1/3 cup fresh shredded mozzarella cheese</div><div><br /></div><div><div>Preheat covection oven 350°.</div><div>Pour the shredded mozzarella into a microwave safe bowl and heat on high for a min and a half (stirring it every 30 seconds). </div><div>Continue to heat in 30 second intervals until the cheese has fully melted.</div><div>Mix-in the almond flour and garlic to form a dough ball.</div><div>On a pizza pan place a sheet of parchment paper or well oiled aluminum foil, roll the dough out into a large circle.</div><div>Lay the cheese sticks around the edges they can have gaps the cheese will melt and spread.</div><div>Then roll your dough over to contain the cheese.</div><div>*Work quickly here the dough gets stiff as it cools.</div><div>Bake the crust for 10 minutes. *This will prep the bottom of the dough so it cooks through.</div><div>Remove from oven and spread sauce.</div><div>Sprinkle with meat.</div><div>Then top with remaining cheese. </div><div>Place back in the oven for around 8 to 10 minutes.</div><div>Remove from oven let cool slice and serve. </div></div><div>Remember to let the pizza cool completely before storing leftovers in an airtight container. </div><div><br /></div><div>(I don't have the nutritional info)</div><div>I was only able to eat about 3 slices of this, it's about 2 to 3 meals worth of food for me. </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0tag:blogger.com,1999:blog-4547843168690067957.post-13392982910740241082020-07-31T19:45:00.000-07:002020-07-31T19:45:33.478-07:00French Onion Soup <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSo-ggyS-0WUbjS4qAfjAOBIHDzCKcx32obaWAFPALXcjXrNuGYztW-QT1qT1vNTQeeHMcfRyXN_sH9MNdKo9QHMTGgskWsAXBR4RNfPfFdzcIxvMz9Fh_3PPnwzzAFUk74kF9INuSWoXj/s1600/20200706_141624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1061" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSo-ggyS-0WUbjS4qAfjAOBIHDzCKcx32obaWAFPALXcjXrNuGYztW-QT1qT1vNTQeeHMcfRyXN_sH9MNdKo9QHMTGgskWsAXBR4RNfPfFdzcIxvMz9Fh_3PPnwzzAFUk74kF9INuSWoXj/s320/20200706_141624.jpg" width="320" /></a></div>
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3 onions (sliced very thin)<br />
2 tablespoon butter<br />
2 cloves garlic<br />
1 1/2 tablespoon flour (optional)<br />
3 1/2 cups bone broth or beef stock<br />
1 teaspoon Italian seasoning<br />
1 teaspoon Worcestershire sauce<br />
Fresh grated mozzarella cheese<br />
<br />
Melt the butter in a large stockpot over medium heat.<br />
Add your onions, and mix so that they are coated in the butter.<br />
Let them cook for about 5 minutes, until they start to turn golden on the bottom, and then give them a stir.<br />
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.)<br />
*If onions look like the might be burning pore a touch of water into the pot and scrape the bottom.<br />
When the onions are fully cooked lightly brown up the garlic.<br />
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.<br />
Then add remaining ingredients (except cheese) and mix well and let it simmer for about 10 minutes.<br />
Once it's ready to serve, place your oven-safe bowls on a thick baking sheet.<br />
Ladle the soup into each bowl, and top with a your desired amount of cheese.<br />
Place on top oven rack & broil for 2-4 minutes, or until the cheese is melted and bubbly.<br />
*Watch closely so they don't burn.<br />
Serve and enjoy.Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0tag:blogger.com,1999:blog-4547843168690067957.post-77189650790044191462020-06-25T11:51:00.002-07:002020-06-25T11:56:05.842-07:00Cauliflower Cheese Bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQh-F-nQicxPuMWt_nnUeMYy6hLTd_PFk7WncBnf26I2Nfu40SHfGAuSv9fEBJtz9t-qgtrunjNRbCEj3RyAOyfg8JTI6tZUJ3OqzFBXO119wQBEw45CoNRmvxpldZ2Qntd5jRbWwFg_Ig/s1600/IMG_20200624_175113_591.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1593" data-original-width="1593" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQh-F-nQicxPuMWt_nnUeMYy6hLTd_PFk7WncBnf26I2Nfu40SHfGAuSv9fEBJtz9t-qgtrunjNRbCEj3RyAOyfg8JTI6tZUJ3OqzFBXO119wQBEw45CoNRmvxpldZ2Qntd5jRbWwFg_Ig/s320/IMG_20200624_175113_591.jpg" width="320" /></a></div>
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1 head cauliflower, cut into florets or use bagged<br />
3/4 cup heavy whipping cream<br />
3 ounces softened cream cheese, cut into cubes<br />
5 oz Boursin garlic& herb gournay cheese<br />
2 cups shredded cheddar cheese, divided<br />
1 cup fresh shredded mozzarella cheese<br />
4 slices crispy bacon, diced <!--/data/user/0/com.samsung.android.app.notes/files/clipdata/clipdata_200625_093831_116.sdoc--><br />
White pepper to taste<br />
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Preheat oven to 375˚.<br />
Place 1 cup of water in a large pot with a pinch of salt and bring to a boil.<br />
Add cauliflower florets to boiling water and cook for 8 to 9 minutes, or until tender crisp.<br />
Drain cauliflower in colander and set aside.<br />
Spray a 9x9 baking dish with avocado oil or your favorite baking spray.<br />
Pour cream in pot, set over medium heat.<br />
Add cream cheese and Boursin to the milk and whisk until cheese is completely melted.<br />
Stir in pepper.<br />
Add 1 cup shredded cheddar cheese and 1 cup shredded mozzarella cheese; gently whisk until cheeses have completely melted.<br />
*I like to go back and chop up my cauliflower at this point.<br />
Add the cauliflower and bacon into the pot, and stir around until everything is coated.<br />
Transfer into prepared baking dish; sprinkle with remaining cheddar cheese and set aside.<br />
Bake uncovered for 18 minutes, or until nice and bubbly.<br />
Remove from oven let rest about 5 to 10 min and enjoy.<br />
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<!--/data/user/0/com.samsung.android.app.notes/files/clipdata/clipdata_200625_113108_646.sdoc-->Garden 2 Platehttp://www.blogger.com/profile/04215788696390863476noreply@blogger.com0