Keto Crab Stuffed Mushrooms


Ingredients (makes 6 servings)

  • 1 lb button or cremini mushrooms, stems removed (450 g)
  • 7 ounces lump crab meat (200 g)
  • 3 green onions, chopped (45 g/ 1.6 oz)
  • ½ cup grated Parmesan, divided (45 g/ 1.6 oz)
  • ⅓ cup mayonnaise
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 2 tsp fresh minced parsley

1. Preheat the oven to 350 F/ 175 C and line a baking sheet with parchment paper. Remove the stems from the mushrooms and save for another use.

2. In a medium bowl mix together the crab, chopped green onions, ¼ cup of the grated parmesan, mayonnaise, paprika, garlic powder, salt, black pepper, and parsley.

3. Fill each mushroom with the mixture then sprinkle the remaining cheese over the top.

4. Bake for 15 minutes until the cheese is golden and bubbling. Serve immediately.


Low-Carb Pork, Sage & Bacon Stuffing




  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter (14 g/ 0.5 oz)
  • 1 Keto Bun (Hands-onOverall 
  • 1 large brown onion (150 g/ 5.3 oz)
  • 500 g good quality pork mince (1.1 lb)
  • few leaves fresh sage leaves
  • 6 thin-cut slices bacon (90 g/ 3.2 oz)
  • zest from ½ organic lemon (1 tsp)
  • ½ medium courgette, grated (110 g/ 3.9 oz)
  • 35 g dried cranberries, without added sugar (1.2 oz)
  • 50 g macadamia nuts (1.8 oz)
  • ½ cup chicken stock or chicken broth
  • good pinch of salt and pepper


  1. Preheat the oven to 180 C/ 355 F (fan assisted). Peel and chop the onion into big chunks. Blitz in food processor until fine. Alternatively, chop fine by hand.
  2. Heat 1 tablespoon of olive oil in pan and fry the onion of a low heat for 5 – 10 minutes until soft. Remove from the heat.
  3. Finely chop the sage leaves and 1 slice of bacon. Blitz 30 g of the Keto bread into breadcrumbs in a food processor. Chop the rest into small croutons about 1 cm (½ inch) in diameter.
  4. Grate the courgette and squeeze out the water using a muslin cloth or your hands
  5. Place the pork mince, chopped sage leaves, cooked onion, chopped 1 slice of bacon, breadcrumbs, lemon zest, grated courgette, most of the cranberries and macadamias (keep some for later) and season with salt and pepper. Mix well with your hands.
  6. Place the stuffing mix in a heat proof casserole dish. Press the Keto stuffing to the edges. Rub the butter into the croutons. Top the stuffing with the remaining croutons, cranberries and macadamia. Finally layer in strip the 5 slices of bacon.
  7. Place in the oven for 30 minutes. After 30 minutes, carefully remove from the oven, lift off the bacon, fluff the stuffing up with a fork. (Depending on the fat content of the pork you may choose to drain some, I used a leaner 10% fat and stirred didn’t drain the juices as this is what makes it taste so good.)
  8. Add the stock and fluff again. Place the bacon back on top and roast back in the oven for a further 20 minutes until golden on top. Enjoy or let it cool down and store in the fridge for up to 3 days.

Pumpkin Cloud Bread (Low Carb, Gluten Free)

I thought I had already posted this but I guess not. I made this a couple months ago and was blown away by the fact it actually rose and looked like a loaf of bread. We made french toast out of it and it was delish!

It can also be frozen for later!pumpkin-cloud-bread-6.jpg


  • 6 eggs separated
  • 1/2 tsp cream of tartar
  • 6 oz pumpkin puree
  • 2 tsp pumpkin pie spice + extra cloves 😉 
  • 1/4 tsp salt
  • 2 tbsp Sukrin Gold or another sugar free granulated sweetener
  • 1/2 cup unflavored protein powder or vanilla protein powder 



  1. Preheat oven to 300 degrees.

  2. Add the egg whites to a stand mixer with the cream of tartar and blend on high until stiff peaks form.

  3. In another bowl mix the egg yolks and remaining ingredients together until well blended.

  4. Fold the egg whites a third at a time to the pumpkin mixture until all incorporated.

  5. Pour into a greased loaf pan and bake for 45-50 minutes until golden brown.

  6. Allow to cool before removing and slicing.

Cajun Chicken & Prawn Zoodles

Ingredients (serves 2)

  • 2 boneless skinless chicken breasts, cut into thin strips or small cubes
  • Peeled prawns (I dont know how many- as many as you want!)
  • 3-4 medium zucchini, spiralized
  • 3 teaspoons Cajun Spice Mix, More To Taste (*store bough or see recipe below)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 thinly sliced bell peppers (color of choice)
  • 2 cloves garlic, minced
  • 1⁄2 cup heavy cream or half & half or sour-creamCajun-Zoodle-Pasta-with-Chicken-9-of-11.jpg
  • salt & pepper to taste


2. In a seperate bowl add the rest of the Cajun seasoning and peeled prawns in  in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
3. Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.
4.  Heat a large heavy-duty skillet to medium-high heat. Add butter and olive oil to skillet and heat until butter is melted. Add chicken to skillet and cook on high until chicken is cooked through and crispy, about 6-7 minutes.
5. Reduce heat to medium and bell peppers and minced garlic and saute for 1-2 minutes. Add heavy cream (or sour-cream) and simmer for 1-2 minutes. Taste and add salt and pepper to taste. Turn off heat and toss in the zucchini noodles and prawns.


*To make your own Cajun seasoning mix: combine ½ teaspoon salt, ½ teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, ¼ teaspoon onion powder, ¼ teaspoon cayenne pepper, ¼ teaspoon dried oregano, ¼ teaspoon dried thyme, ⅛ teaspoon red pepper flakes.

Coconut Flour Pie Crust (w/ quiche filling)

Can’t wait to use this to make a quiche this weekend. giphy.gif



  • 1/2 cup butter
  • 2 eggs
  • 1/4 cup low carb sweetener  leave out for savory
  • 1/4 teaspoon salt
  • 3/4 cup coconut flour



  1. Place butter in a microwavable bowl. Microwave until melted.
  2. Add eggs, sweetener, and salt. Mix well.
  3. Stir in sifted coconut flour until dough forms.
  4. Knead dough for about a minute and then form into a ball. If too sticky, knead in a little more coconut flour.
  5. Roll out dough between wax paper to about 1/8 inch thick.
  6. Turn rolled out dough into a 9 inch pie pan.
  7. Prick bottom and sides of crust with a fork. Use a pie crust shield to prevent burning the edges.

  8. Bake crust at 400°F for 10 minutes. Cool completely on wire rack.


Quiche Filling (Servings8)


  • 1/3 pound bacon, cooked and chopped, ( 226.7 g)
  • 16 ounce bag frozen spinach, thawed and squeezed dry, (453.5 g)
  • 6 large eggs
  • 2 ounces onion, thinly sliced or minced, (about 1/4 of a medium onion) (56.5 g)
  • 3/4 cup heavy cream (177.4 ml)
  • 8 ounces Swiss or cheddar cheese, grated (226.7 g)
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch nutmeg
  • 1 teaspoon lemon zest (optional)
  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.

Super Lekker Pumpkin Cupcakes gluten-free, keto & paleo

Will be making these for my birthday next week!



  • 64 g almond flour
  • 21 g coconut flour
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda 
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon kosher salt
  • 2 eggs lightly beaten
  • 2-3 tablespoons granulated stevia or Pyure
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 25 g coconut oil melted
  • 110 g canned pumpkin puree
  • 60 ml almond milk
  • 2 tablespoons chopped pecans


Personally, I love just regular cream cheese with a dash of cinnamon on top or mixed with a tiny drop of flavor drops.


  1. Preheat oven to 350°F/180°C.
  2. Butter and flour muffin pan. Set aside.

  3. Whisk together in a medium bowl almond flour, coconut flour, xanthan gum, baking powder, baking soda, pumpkin pie spice and salt. Set aside.

  4. Add eggs and Pyure to a large bowl. Beat with an electric mixer until pale and fluffy, 2 minutes. Add in vanilla extract, vinegar, coconut oil, and pumpkin puree and beat until just incorporated. Gradually add in the dry flour mixture, alternating with almond milk. Once fully incorporated, fold in pecans.

  5. Distribute batter evenly into pan. Bake for 18 to 20 minutes (covering with aluminum foil at 15), until deep golden and a toothpick inserted comes out clean.

  6. Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before frosting.

  7. Make your cream cheese buttercream frosting while your cakes are cooling. And frost away!
  8. Keep covered and refrigerated for up to 3 days- if they last that long.

    Screen Shot 2017-11-28 at 9.49.31 AM

Creamy Chicken Basil & Tomato

64.jpgSo you can make this two ways-

1. Following the below recipe which is ALMOST a one skillet meal. The sauce is started in a saute’ pan and then poured over everything in the skillet. Looks more complicated than it sounds. The recipe is a bit wordy but it’s ready in under 30.

2. Throw all the ingredients in a crock pot and let that shit simmer. I chose this option.


*Serve with cauliflower rice or regular rice or noodles.


  • 1 cup chicken broth
  • ¼ cup white wine (crock pot optional)
  • Juice from one lemon
  • 2 cups whipping cream (I used 1 cup and turned out delicious)
  • ¼ cup all-purpose flour (for dredging the chicken, crock pot optional)
  • 2 Tablespoons butter (crock pot optional)
  • ¾ teaspoons sea salt
  • ¼ teaspoon black pepper
  • ¼ cup freshly grated Parmesan cheese
  • 2 Tablespoons olive oil, divided
  • 3 or 4 chicken breasts
  • 3 fresh tomatoes, sliced to ¼” thickness
  • Sun-dried tomatoes as many as you want
  • 2 or 3 garlic cloves, minced
  • 3 Tablespoons fresh basil (more if desired)- chopped
  • More Parmesan cheese, to taste
  • Broccoli (as much as you want)
  • Champion mushrooms (or mushroom of similar size) sliced thin
  • Red pepper flakes to top
  • Optional: Add some toasted pine nuts at serving


1. Heat oven to 250F degrees.
In a medium sauce pan, heat chicken broth and white wine over medium-high heat. Boil until reduced by one third, about 5 minutes.
2. Reduce heat to medium-low, add lemon juice and whipping cream. Heat to a slow simmer and then add butter, one tablespoon at a time. Lower heat a bit and continue on a very low simmer, whisking occasionally while you make the chicken and regular tomatoes.
3. Heat 1 tablespoon of the oil in a 12″ skillet on medium-high heat. Lightly dredge chicken in the flour mixture, shaking extra flour off before placing chicken in pan.

4. Heat chicken over medium-high heat until cooked through, about 4 minutes on each side. Place chicken on an oven-safe plate, cover with foil and place in oven to keep warm.

5. In the same pan you cooked the chicken (do not wash out the pan), add the last tablespoon of oil and lower heat to medium. Add the regular tomatoes in a single layer, adding salt and pepper as desired. Let cook until tomatoes start to disintegrate and caramelize, about 4 minutes.

6. In a small pot add broccoli to boiling water until it becomes tender- drain and set aside.
7. Stir tomatoes and add garlic cloves and sundried tomatoes. Continue to cook, stirring only occasionally. The tomato mixture will stick to the pan a little. This is what you want, because it means they’re breaking down correctly and the tomatoes natural fructose is working. Turn heat to low while you finish preparing chicken and sauce.

8. Remove chicken from oven and slice on diagonal, about 1″ thick slices. Add chicken to the skillet and lightly toss with tomatoes.

9. Add ½ cup Parmesan cheese and basil to your cream sauce now and stir until melted. Add ¾ teaspoon salt and ¼ teaspoon pepper. Pour the sauce over the chicken, add broccoli, and lightly stir all ingredients together.
Sprinkle with pepper flakes and more Parmesan cheese.








Cauliflower Stuffing

Easy & quick. Can’t wait for Christmas!


  • 4 tbsp. buttergallery-1479152245-cauliflower-stuffing-pin3.jpg
  • 1 onion, chopped
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped or thinly sliced
  • 1 small head cauliflower, chopped
  • 1 c. chopped mushrooms
  • kosher salt
  • Freshly ground black pepper
  • 1/4 c. chopped fresh parsley
  • 2 tbsp. chopped fresh rosemary
  • 1 tbsp. chopped fresh sage (or 1 tsp. ground sage)
  • 1/2 c. vegetable or chicken broth


  1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
  2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
  3. Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.
  4. Serve.

Sage Mashed Cauliflower Bowls with Roasted Brussels Sprouts & Wild Mushrooms


  • 1 pound Brussels sprouts, trimmed and quarteredsage_polenta_bowl_with_roasted_brussels_sprouts_and_wild_mushrooms
  • 1 (4-ounce) package assorted wild mushrooms (fresh, not dried)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 medium sized cauliflower
  • 3/4 cup shredded Parmesan cheese, divided
  • 1/4 cup chopped fresh sage
  • 1 clove of garlic mashed
  • pepper to taste
  • Add some ground beef!


  1. Preheat oven to 400ºF or 204c.
  2. Toss the Brussels sprouts and mushrooms in a bowl with the olive oil, salt, and pepper. Transfer to a rimmed baking sheet and bake for about 20 minutes, or until nicely browned.
  3. While the veggies are roasting, make cauliflower mash.
  4. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
  5. Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy.
  6. Blend in garlic, Parmesan cheese, sage, and salt and pepper to taste.
  7. Divide the cauliflower into 4 bowls and top each with 1/4 of the roasted veggies and 1 tablespoon of Parmesan cheese.