CRUSTLESS SPINACH & BACON QUICHE

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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
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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.

SKINNY CHICKEN & EGGPLANT PARMESAN

INGREDIENTS (Serves 4)
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1½ lbs. Chicken Breasts, thinly sliced or Chicken Tenderloins
  • 1 teaspoon Garlic Salt
  • ½ teaspoon Pepper
  • 1½ cups Marinara Sauce (check sugar label or better yet make your own!)
  • 1 cup Mozzarella Cheese (check sugar)
  • 3 Tablespoons Parmesan Cheese (check sugar)
  • Small Eggplant sliced in 4-6 large slices length wise
  • Fresh Basil Leaves, torn

 

INSTRUCTIONS

  1. Heat large skillet over medium high heat. Add oil and heat for 1 minute. Add chicken and cook on 4-5 minutes per side, until chicken is cooked through. Sprinkle with garlic salt and pepper.
  2. Turn down heat to medium low and add marinara sauce. If the sauce starts to splatter, turn it down to low. Let heat for 5 minutes.
  3. In a separate pan lightly grill eggplant slices in olive oil until soft.
  4. Sprinkle with grated mozzarella cheese or lay fresh mozzarella cheese slices over chicken. Add layer of Eggplant. Add parmesan cheese. Let heat until cheese begins to melt.
  5. Top with fresh basil.

Chicken Enchilada Stuffed Avocados

YUMMMMMMM
Ingredients (Serves 4)
  • 5 avocados
  • 1 cup cooked and shredded chicken
  • 1/4 cup salsa verde (check sugar)
  • 2 green onions, sliced
  • 1 tablespoon cilantro, chopped
  • 1/2 cup grilled corn *optional
  • 1 tablespoon lime juice
  • salt to taste
Chicken Enchilada Stuffed Avocado 800 6113.jpgDirections
  1. Mash one avocado and mix in the chicken, salsa verde, green onions, cilantro, corn, lime juice and salt.
  2. Slice the remaining avocados in half and fill with the chicken enchilada mixture.

Option: Top with shredded cheese and throw it them under them broiler to melt!

Option: Serve topped with crumbled cheese like queso fresco or feta!

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

INGREDIENTS:

Garlic-Shrimp-in-Coconut-Milk-Tomatoes-and-Cilantro-1-5.jpg

  • 1 1/4 lbs peeled and deveined jumbo shrimp (weight after peeled)
  • 1 tsp olive oil
  • 1 green bell pepper, diced
  • 2 scallions, thinly sliced, white and green parts separated
  • 1/2 cup chopped cilantro
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 tsp crushed red pepper flakes (or to taste)
  • 1 1/2 diced tomatoes
  • 14 oz can coconut milk (check sugar!)
  • 1/2 lime, squeezed
  • Cauliflower rice to serve over

DIRECTIONS:

  1. In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
  2. Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.
  3. Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce.
  4. Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
  5. Add lime juice.
  6. To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro.

Yield: 4 servings, Serving Size: 1 -1/2 cups (not including cauliflower rice)

 

 

Easy Spicy Crockpot Beef Stew

Ingredients (Serves 6)

  • 1.5lbs Beef Stew meet (may also be called “stew beef”)
  • 2 14.5oz cans chili-ready diced tomatoes (organic) *Check sugar
  • 1 tbsp chili mix – pre-packaged or one you make yourself.
  • 1 cup beef broth
  • 2 tsp hot sauce *Check sugar
  • 1 tbsp worcestershire sauce *Check sugar
  • salt (to taste)

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Instructions
  1. Turn your crockpot on to high.
  2. Add all ingredients and mix.
  3. Cook for 6 hours on high.
  4. After 6 hours, break up meat with a fork and pull apart within the crockpot.
  5. If you think it needs salt, now is the time to add it to your taste (I added only a pinch).
  6. Then, cook for two hours on low and enjoy!
Macros (Alternates in ingredients will change this)
  • Net Carbs: 9g
  • Calories: 222
  • Fat: 7g
  • Carbohydrates 11g
  • Fiber: 2g
  • Protein: 27g
By Amanda C Hughes

Cinnamon Pecan Flax Muffins

Ingredients; makes 12 muffins)

  • 1 cup ground golden flax seed or buy flax meal already ground
  • 4 pastured eggs
  • 1/2 cup avocado oil or any oil776adc461a81b98bab63a1f87f2813ad--keto-desserts-keto-recipes.jpg
  • 1 scoop (25g) Vanilla protein powder
  • 1/2 cup granulated sweetener (maple sugar erythritol, lakanto, coconut sugar)
  • 1/4 cup coconut flour
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1 teaspoon lemon juice
  • 1/2 teaspoon baking soda
  • pinch of sea salt
  • 1 cup pecans/ walnuts chopped (pecans are lower in carbs but higher in fat)
  • *top with cream cheese (check added sugars)

*Note: I like using golden flax seeds as I find the taste to be more mellow compared to dark brown flax seeds, but any color flax seed will work.

Instructions

  1. Preheat over to 325*F.
  2. If starting with whole golden flax seed, grind it in a coffee grinder, then measure 1 cup.
  3. Mix ingredients together in a mixing bowl in the order they are listed. You can use an electric mixer if you’d like, but be sure to add in walnuts last, after using a mixer.
  4. Laddel batter into silicone cups or lined muffin tin.
  5. Bake at 325*F for 18 to 22 minutes.

 

Estimated Nutrition Information using myfitnesspal per serving of 1 muffin, based on making 12 muffins total. Data below is based on using a sugar alcohol to sweeten, if using coconut sugar, add 10 carbs and 36 calories per muffin.

  • Calories: 219
  • Total fat: 20 grams
  • Total Carbs: 6 grams
  • Dietary Fiber: 4 grams
  • Sugar: 1 gram
  • Protein: 6 grams
     Author Andrea Wyckoff

Low Carb Coffee Ice Cream Recipe

INGREDIENTS

  • 2 1/2 cups heavy cream, dividedNo-Churn-Coffee-Ice-Cream-2.jpg
  • 1 cup unsweetened almond (vanilla or unflavored) milk
  • 1 tbsp butter
  • 1 scoop vanilla or chocolate protein powder
  • 1 1/2 tbsp instant coffee
  • 1/4 tsp vanilla extract
  • 1/4 tsp liquid stevia extract

INSTRUCTIONS

  1. In a medium saucepan over medium heat, combine 1 cup of the cream and the almond milk. Bring to a boil, then reduce heat to low and simmer, stirring frequently, until mixture is reduced by half (this can take 1 to 1 1/2 hours).
  2. Once reduced, remove from heat and whisk in protein powder and butter until smooth.
  3. Whisk in instant coffee, vanilla and stevia extracts and stir until coffee granules have dissolved. Let cool to room temperature.
  4. Whip remaining 1 1/2 cups whipping cream until it just holds stiff peaks. Gently fold in cooled condensed milk mixture until well combined.
  5. Transfer to a container and freeze until firm, about 5 or 6 hours.

RECIPE NOTES

Serves 8. Each serving has 2.45 g of carbs and 0.12 g of fiber. Total NET CARBS = 2.33 g.

Food energy: 285kcal Total fat: 27.75g Calories from fat: 249 Cholesterol: 105mg Carbohydrate: 2.45g Total dietary fiber: 0.12g Protein: 1.73g

Sugar Free Mint “Ice Cream”

 

Ingredients

  • minticecream3.jpg2 avocados
  • 250 ml almond milk unsweetened
  • 250 ml double/heavy cream
  • 3/3 scoop vanilla protein powder*
  • 1/4 scoop chocolate protein powder*
  • 1 tbsp lime/lemon juice (optional)
  • 1 tsp mint extract
  • 1/2 tsp salt to taste
  • 85% cocoa chips (optional)

*Or 100 g powdered sweetener 

Instructions

 

  1. Place all the ingredients in a blender and blend until smooth.
  2. Pour into an ice cream maker and churn until frozen and light but creamy. Serve immediately or freeze until required. Store for up to 1 month in the freezer.

Recipe Notes

  • If you don’t have an ice cream maker (suchas myself), pour the sugar free mint ice cream into a shallow dish/ tupperware and pop in the freezer. If you want to get fancy- Stir each half hour to break up any ice crystals.
  • Or just pour it in a tupperware and forget it for a couple hours then stir it a little
  • Or just forget it over night and then put it in the blender again before serving like a milkshake
  • You can also pour the ice cream mixture into popsicle molds instead.