Keto Sushi

Im just going to place the link here because its too much to type out and I really want to try this!

https://www.mypcoskitchen.com/keto-paleo-sushi/sushi2-mpk-700x466.jpg

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Low Carb Pumpkin Pie

I can’t wait to try this! #lekker
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Servings 8
Calories 285 kcal
Author Lisa | Low Carb Yum
Ingredients

  • 1 unbaked coconut flour crust 
  • 15 ounce can pumpkin puree
  • 1 1/4 teaspoon stevia concentrated powder or 3/4 cup sugar equivalent
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3 egg yolks
  • 1 large egg
  • 2/3 cup heavy cream

 

Instructions
1.Combine pumpkin, stevia, cinnamon, ginger, and nutmeg.
2. Beat in yolks and egg until well combined.
3. Gradually stir in heavy cream.
4. Pour filling into prepared pie crust.
Bake at 375°F for 30-40 minutes or until set.
5. Cool on wire rack.
Store in refrigerator.

 

Recipe Notes
6 g Net Carbs per slice
Total carbs can be reduced to only 6 grams by eliminating the crust

 

 

CAULIFLOWER PIZZA BITES

Ingredients

Cauliflower-Pizza-Bites.jpg

  • 1 1/2 cups grated cauliflower (approximately 1/2 large cauliflower head)
  • 1 tsp. minced garlic, 2 cloves
  • 1 cup shredded mozzarella
  • 1/4 tsp. dried oregano
  • 3 large egg whites
  • Salt & pepper, to taste (I used approximately 1/4 tsp each)
  • 1/4 tsp. dried rosemary
  • 6 basil leaves, chopped fine
  • 1/2 tsp. smoked paprika
  • 1/4 cup panko breadcrumbs 
*The number one thing I can tell you is to strain the cauliflower as best as you can.
Method
  1. Preheat oven to 425 degrees F. Line a baking/cookie sheet with parchment paper and place baking racks on top. Spray the racks with non-stick spray.
  2. Start by cutting your cauliflower in half. Measurements are based on using a large head of cauliflower. Cut the leaves and end of the cauliflower. Cut the cauliflower into small florets and toss into a food processor and process until the cauliflower reaches a rice/mashed potato look. It should be processed fine. The finer it is, the better the end result will hold together.
  3. Scoop the cauliflower into a cheesecloth or cloth napkin
  4. Place the cauliflower into the center of the cheesecloth, pulled the edges up, twisted to close and squeezed as much liquid as I could out of the processed cauliflower.
  5. It should have the look of rice/mashed potatoes. Place the processed cauliflower into a microwave safe bowl and cook for 4-6 minutes, stopping to stir halfway through.
  6. Once cooked, add the remaining ingredients and stir well.
  7. Using a tablespoon and a half tablespoon, scoop the bites into 1 1/2 tablespoons in size, and roll into balls. Place evenly apart on the prepared racks and bake for 20-23 minutes. At 20 minutes in, remove from the oven & rotate the bites. Place back into the oven for remaining 2-3 minutes.

 

Creamy Tuscan Garlic Chicken

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Ingredients:

  • 1 1/2 Lbs Boneless Skinless Chicken Breasts, thinly sliced
  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 cup parmesan cheese
  • 1 cup spinach, chopped
  • 1/2 cup sun dried tomatoes

 

Directions:

  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center.
  2. Remove chicken and set aside on a plate.
  3. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken.
  4. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.
  5. Add the chicken back to the pan and serve over zucchini pasta if desired.

Cloud Bread- Keto friendly

I have never heard of this but super excited to try it! Think of all the options! Garlic bread, eggs Benedict, french toast! Mmm talk aboutCloud-Bread-Recipe.jpg #lekker

Ingredients (makes 12 pieces)

Method

  1. Position two racks in the middle of the oven. Heat to 350.

  2. Prepare two baking sheets with parchment paper and cooking spray or Silpat liners.

  3. Separate the egg whites and yolks into two mixing bowls.

  4. Add the cream of tartar to the egg whites and beat stiff with an electric mixer. They should stiffen after 3-5 minutes of beating. Do not over-beat.

  5. Whisk the cream cheese, salt and Splenda if using into the yolks until smooth.

  6. Gently fold the yolk mixture into the whites. The batter should be fluffy.

  7. Use a regular-sized ice cream scoop or 1/2 cup measure to spoon the batter onto the baking sheets. Place 6 mounds of batter on each sheet so they have room to spread.

  8. Bake 20-22 minutes, switching racks halfway through.

  9. Let the bread cool completely before removing from the baking sheets.

Slow Cooker Pot Roast

 Prep Time 5 minutes

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 Cook Time 10 hours
 Total Time 10 hours 5 minutes
 Servings 6 -8

Ingredients

  • 2 pound chuck roast trimmed of fat
  • 1 tablespoon salt
  • What ever veggies- carrots, celery, onion
  • 2 teaspoons pepper
  • 1/2 cup prepared horseradish not horseradish sauce!!
  • 2 cups beef stock

Instructions

  1. Place veggies with roast on top in crock pot. Sprinkle with salt and  pepper. Spread the horseradish evenly over the roast. Pour the beef broth around the meat (not over it, as that would wash away the horseradish).
  2. Cook on low 10-12 hours or high 5-6 hours.

Creamy Roasted Red Pepper Chicken Skillet

Ingredients:

  • 2 pounds boneless skinless chicken breast (3-4 breasts)
  • 1 tablespoon butter
  • 1/4 cup diced onion
  • 2 garlic cloves, minced
  • 12 ounce jar roasted red peppers, finely diced
  • 1 1/4 cup chicken broth
  • 4 ounces low fat cream cheese
  • 1/4 – 1/2 teaspoon crushed red pepper
  • 1/4 cup chopped basil leaves

unnamed.jpgDirections:

  1. Place a large skillet over medium heat. Add the butter and once melted, add the chicken breasts. Sear the chicken for 5 minutes per side. Then remove the chicken from the skillet and set aside.
  2. In the same skillet, sauté the onions and garlic for 2-3 minutes. Pour in the diced red peppers and sauté another 1-2 minutes. Then add the chicken broth, cream cheese, and crushed red pepper.  Simmer and stir to melt the cream cheese into the broth.
  3. Once the sauce is smooth, add the chicken breasts back to the skillet to warm. Stir in the chopped basil and simmer another 2 minutes before serving. Salt and pepper to taste. Slice and serve the chicken covered in the creamy pan sauce.

CRUSTLESS SPINACH & BACON QUICHE

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crustless-spinach-quiche-bacon-10-600x900

Ingredients (Serves8)
  • 226.7 g Thick bacon or chorizo (check ingredients & added sugars), cooked and chopped
  • 453.5 g Bag frozen spinach, thawed and squeezed dry
  • 6 Large eggs
  • 1/4 of a medium onion thinly sliced or minced 
  • 1/4 cup Chopped button mushrooms
  • 3/4 cup heavy cream (177.4 ml)
  • 226.7 g  No carb white cheese of choice
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch nutmeg
  • 1 teaspoon lemon zest (optional)
Instructions
  1. Cook the bacon until crisp and chop. I do a whole pound in the oven and only use 1/3 for the recipe.

  2. Grease a pie plate or 8×8 glass dish. Preheat oven to 350 degrees F.

  3. Thaw the spinach and squeeze dry. Slice the onion very thinly into half rounds or mince. Grate the cheese.

  4. Put all of the ingredients into a large bowl and mix with a hand mixer until totally combined. Pour into the prepared pan and spread with a rubber spatula. Place into the middle of the oven and cook for 40 minutes.

     

    Nutrition Facts
    Crustless Spinach Quiche Recipe With Bacon
    Amount Per Serving (Original recipe was altered so these may not be
    Calories 368 Calories from Fat 270
    Total Fat 30g
    Sodium 780mg
    Total Carbohydrates 4g
    Dietary Fiber 2g
    Protein 20g

Keto Seeded Bread

INGREDIENTS
  • 1/2 Cup ButterBreadTop2.jpg
  • 2 Tablespoons Coconut Oil
  • 7 Eggs
  • 1/4 Cup Sunflower Seeds
  • 2 Tablespoons Chia Seeds
  • 3 Tablespoonds Sesame Seeds
  • 1 Teaspoon baking powder
  • 2 Cups Almond Flour
  • 1/2 Teaspoon Xanthium gum
  • 1/2 Teaspoon Salt

METHOD

  1. Preheat oven to 350F (160C)
  2. Put the eggs into a bowl and beat for 1 – 2 mins on high, Add the Xanthum gum and continue beating.
  3. Add coconut oil and melted butter to eggs, continue beating.
  4. Add remaining ingredients except for sesame seeds. Will become quite thick
  5. Scrape into a loaf pan lined with baking paper. Place sesame seeds on top
  6. Bake for 40 minutes. (Remove once a skewer comes out of the middle clean).
  7. Serving is 2 Slices.
Nutrition Per Serving (Two Slices)
Calories 405kcal
Net Carbs 4g
Fats 37g
Protein 14g

Meatloaf for Mi Amor

We still can’t find turkey meat and Elliot’s never had meatloaf so here is an attempt at flavoring up a regular chicken mince loaf. It’s slightly low carb, relatively high in fat, but higher in protein… regardless not an everyday meal but a good one none the less.

You can funk this recipe up too: http://www.paleorunningmomma.com/buffalo-ranch-chicken-meatloaf-paleo/

Make it Mexican inspired, Italian… meatloaf is just a great base for anything.b58d7a26fe16e5f3692faeb2f892053a.jpg

 

Ingredients

  • 1 yellow onion, peeled, halved
  • 2 cloves garlic, peeled
  • 1/2 zuchini peeled & grated (squeeze out water)
  • 1 large carrot, roughly chopped
  • ½ large green pepper, roughly chopped
  • 1 large handful baby spinach
  • 1 teaspoon dried thyme (or 2 teaspoons of fresh)
  • 1 teaspoon smokey paprika
  • 2 tbs grated parmesan cheese
  • 1 free-range or organic egg
  • Sea salt and black pepper, to taste
  • 500g chicken mince
  • 8 Rashers of thin streaky bacon

 

Method

  1. Preheat your oven to 190℃.
  2. Finely, chop the onion, garlic, carrot, pepper and spinach. Add zucchini, place in a large mixing bowl.
  3. Add the thyme, paprika, rolled cheese and egg and mix to combine. Add the chicken mince and squeeze together to combine the ingredients well.
  4. Line a 12 x 22cm greased (or lined with aluminum) loaf tin with bacon, proceed next carefully
  5. ONLY PLACE ON SIDES & TOP OF MEATLOAF- otherwise it will not cook evenly on the bottom. Overlap to cover base & sides of tin.
  6. Press the minced mixture in the tin (so it’s firmly packed), gently wrap the bacon around & sides of the mince.

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  1. Cover with foil and bake for 40 minutes, then uncover for the last 10 minutes.
  2. Once cooked, drain the delicious juices from the tin into a little jug and invert the loaf onto a tray. Place it under a moderate grill for 5 minutes or so to crisp the bacon.
  3. Slice with a serrated knife and serve with the reserved pan juices.