Easy and quick is what I need after work! This is super fast, partly because of modern technology. The Minute rice (which has brown and red rice and quinoa for tons of fiber) takes 10 minutes in the microwave.
The chicken tenderloins are the flash frozen tenderloins you can pick up at any grocery store, and they thaw out super fast too. Just pan fry them with the Kickomann seasoning, or whatever you prefer, and a wee bit of olive oil.
The okra is a keto standby for us, again, easily sautéed in the skillet while cooking the chicken and rice.
And of course, any berries will do, but organic blackberries were on sale yesterday, so we have these.
I’ve created a new cookie y’all! I’m so excited, and I think you’re gonna love it! These cookies are just a little ray of sunshine!
The taste and texture of this cookie will amaze you – you won’t believe it’s actually low carb and low calorie!
In theory this should make about 40 dreamy little cookies, but it all depends on how big you make the cookie balls.
Start off with a basic butter cookie recipe, altered for keto:
1/2 cup Land O Lakes real margarine 1/2 cup butter flavored Crisco or Coconut Oil One large EB egg 1/2 cup Zen Sweet Monkfruit 1/2 cup Confectioners (XXX) sugar 1/2 tsp salt 1 cup All Purpose Flour 2 cups Almond Flour 2 tsp Almond Extract 1 tsp Vanilla Extract Smuckers Sugar Free Apricot jam Almond slices
Cream the margarine & shortening & egg. Add sweeteners, salt and blend in well. Add in the AP flour and the extracts, mix about a minute, and then gradually mix in the 2 cups of Almond Flour. Roll into small balls about 2” diameter, and place on a well greased cookie sheet. Then take something about the size of a large marble, to press into the center of each cookie to make a well (yes, like thumbprint cookies!). Now add about 1-1/2 tsp of the sugar-free Apricot jam to each well, and then gently press almond slices around the edges of each cookie. Bake 10-12 minutes at 350°, or until the bottom edges of the cookies are golden. Let them cool 10-15 minutes before removing to a plate.
As you get more and more comfortable with the taste, frankly, you can eliminate any AP flour, and use 100% Almond Flour, and you could even drop the amount of Confectioners Sugar to perhaps 1/4 cup, and increase the Monkfruit to 3/4 cup – but remember Confectioners Sugar is already 1/2 the carbs of granulated sugar.
You will have 3-5 grams of carbohydrates per cookies, depending on how large your cookie is, if you follow the recipe exactly.
Let’s not presume that keto is low calorie – lest we forget that FAT has 9kcal/gm, while protein and carbohydrates have only 4kcal/gm. Nonetheless the fat in peanut butter is generally considered a healthy fat.
My boys love “Buckeyes” at Christmas time, which is basically a peanut butter ball dipped in chocolate.
I thought it would be a nice twist to see if I could make it a little bit lower carb, and thus closer to my keto lifestyle – no sense feeling deprived at Christmas time!
Just a few ingredients: 3 cups chunky Peanut Butter (regular Peter Pan, NOT Honey Roasted) 2 cups Lakanto Monk Fruit 1/2 cup real Land O Lakes Margarine Mix well, by hand or in the mixer.
Optional add in: 1 cup Rice Krispies, or Oatmeal, or even Almond Flour – I don’t add any of these
Make your peanut butter balls about 3” diameter, and set on wax paper.
Melt 2 packages of Hershey’s Sugarfree Chocolate Chips (20 oz) – I do it in the microwave at 50% power one minute at a time. If you would like you can also melt some Gulf wax, just a bit, to thin your chocolate and give it a glossy shine – 1/4 of a bar is all you need. Once everything is well incorporated glossy and smooth, roll your Peanut Butter balls a wee bit on the wax paper to smooth out the edges, and then dip into your melted chocolate lifting them out with a fork. Tap off the excess chocolate. And place the Peanut Butter candy ball back into the wax paper to dry. You can eat these in about 15 minutes, but the chocolate really takes a few hours to set back up again.
Pro tip here: put some wax paper in a mold, (or use a nifty little silicon one if you have one) and put your leftover chocolate in it. Add nuts from your pantry (I chose cashews) mix them into the chocolate, and then melt in the microwave for about 20 seconds. Let it set, then remove from the mold, Voila! MORE keto candy!
6 EB XL eggs 1 cup + 2 Tbsp almond flour & 1/2 cup all-purpose flour 3/4 cup Lakanto Monk Fruit 3 Tablespoons Coconut Oil 2-1/4 tsp Xanthen Gum 1-1/2 tsp Baking Powder 1/2-3/4 tsp salt (Depending on your sensitivity to salt) 1 tsp Real Vanilla extract
1 tsp Lemon extract
1 Tablespoon Orange extract
2 Tablespoons Orange zest (grated Orange peel)
6 oz. fresh cranberries (1/2 pkg), chopped/puréed in a food processor
Although this is more of a Christmas time bread, if you think ahead and buy a bunch of bags of cranberries when they are available (like 12!) you can enjoy this year round. Actually, you might substitute low sugar Craisens for the cranberries and it tastes delicious! PLUS, there is an orange butter that is delicious to spread on top. (However, Craisens, even the lower sugar variety, are certainly NOT low carb.)
1/2 cup butter or margarine softened
3 Tbsp confectioners sugar, and 3 Tbsp powdered Monk Fruit
2 tsp Orange zest OR 1 Tbsp frozen OJ concentrate (if you choose the OJ concentrate, you obviously have more carbs, and you may have to add more conf sugar or powdered Monk Fruit to thicken it) Slather this on a warm slice of bread, and you’ll be in Heaven!
Carb content per slice (for 12 slices) is about: 7.5
Carb content of the Orange Butter: 30gm for the whole thing, unless you use OJ. With the OJ concentrate that will bring it up to about 45gms. How many grams per serving is up to you!
So this was a bad idea, a very very very bad idea! I was actually surprised by my restraint, in that I only ate two straight away!
I actually wasn’t sure that I could modify the recipe enough to make it work, but like most recipes with cocoa powder, it just requires a little bit more oil. Theoretically this makes 6 muffins. Personally I’d prefer to say just 4, but that would up my carb intake a bit, lol!
As with all keto baked goods, these taste best, pretty quick out of the oven — 20-30 minutes or so. But you could probably suffer, and have any left over, the next day, (and just microwave them for 10-15 seconds). One thing I know for sure, if there are more than 2-3 people in the house, there won’t be any left to eat tomorrow!
Take a look at the texture!
Here is the recipe:
4 EB XL eggs 3/4 cup almond flour & 1/4 cup all-purpose flour, 1/2 cup cocoa powder 1/2 cup Monk Fruit 3 Tablespoons Coconut Oil 1 tsp Xanthen Gum 1 tsp Baking Powder 1/4 tsp salt 1 tsp real vanilla extract, about 1/2 cup sugarfree chocolate chips
Mix the dry ingredients together while the eggs come to room temperature, add in the coconut oil and eggs all at once, and blend in well – the dough will seem gummy or extra sticky, this is normal. Now add in the vanilla & mix again. Finally with a large spoon gently stir in the chocolate chips. Spoon into 12 regular cup cake wells, or 6 extra large ones (my preference, as I plan on eating 2 regular size ones anyway!). Bake 25 -30 minutes at 350.
These beauties only have 11 grams of carbohydrates for each regular size muffin, or 22 grams for the large one I’m going to eat. YUM!
I wanted cake for my birthday, but didn’t want to “blow the bank”, so I modified a family favorite. It IS cake, and you COULD put candles in it, but we didn’t want to set the house on fire, so….no. Besides, the surface was kinda firm, but could’ve been potentially wobbly!
Start off with one of those cake pans that has an indentation for a filling. (Example shown above)
5 EB XL eggs 1 cup almond flour & 1/4 cup all-purpose flour, 4oz baking chocolate, melted 2/3 cup Monk Fruit 4 Tablespoons Coconut Oil 1-3/8 tsp Xanthen Gum (optional, for more dense brownie texture, omit) 1-3/8 tsp Baking Powder 3/8 tsp salt 1-1/2 tsp real vanilla extract
Mix all the dry ingredients together while melting your baking chocolate. Blend in the eggs and oil until smooth, and then add the melted baking chocolate last. Pour into well greased pan, and bake about 25 minutes at 350.
While the cake is baking, prepare the fruit topping. Two packages of fresh raspberries, or about 1-1/2 to 2 cups frozen (bring to room temperature). Place in microwave safe bowl with 1/2 cup Monk Fruit, and cook 2 minutes on high. Stir and repeat. Take about 1/2 package of Knox unflavored gelatin, and sprinkle it over a tsp of lemon juice, stir it in, and add it to the raspberries. Cook one more minute on high in the microwave, and then set it aside to cool. It sets very quickly in the refrigerator, if you would like.
When the cake is cool, prepare a small box of sugar-free cheesecake flavored pudding mix with 2 cups whipping cream, and 1/2 cup milk. Whip until fluffy, and spoon into the well of the cake.
Now spoon on the raspberry pie filling. Refrigerate until you are ready to serve.
Voila! (Let them eat cake!)
***Small disclaimer: remember, baked goods which use Xanthen gum taste best in the first 24-48 hours. They sink and become very dense if left for too long, so don’t be ashamed to share your treat with others!
It’s Summertime! My favorite time of year. Fruit is plentiful in the spring & summer, and I enjoy eating a lot of anti-oxidant rich berries, like Blackberries, raspberries, blueberries and strawberries. When I first went keto, I didn’t allow myself ANY fruit that summer, except for fruit flavored gelatin, lol! It was a sad, sad summer. The next summer, I just had to have some fruit, and it turns out that most of my favorites are berries, which are much lower in carbohydrates that things like Mangos and Bing Cherries.
Sooo, I’ve been experimenting in the kitchen for the past couple of years, and if I do say so myself, I’ve come up with some really delicious food, that is extremely low in carbohydrates.
In case you are not aware of what to look out for, here is the skinny: no starches. No rice, potatoes, bread or pasta. No corn, and no juice, and even watch some of your fruits, like bananas and mangos – these are seriously high in frucose, which of course means high carbohydrates, or what I call a high glycemic index. Grapes, raisens and craisens too (sorry!). Seriously! It’s pretty hard at first, but after 3-4 days your tastebuds & brain get reprogrammed, and it’s all downhill from there.
Today, I’m going to share with you my modified recipe for “Cream Cheese Blackberry Crumb Cake”. Basically, I’ve just substituted Lakantos Monkfruit for the sugar, and replaced half of the flour with almond flour. NO xanthan gum required. You can also make this with raspberries or blueberries to mix it up.
This recipe is so well loved, and made so often at my house, I almost have it memorized. You will need:
Mix your filling first. In a separate bowl, make the cake batter, starting with the wet ingredients, and blending until smooth, and then adding in the sweeteners, and finally the flours. Pour 1/2 of it into a greased 9″ springform pan. Pour and smooth the filling over the top of the cake. Sprinkle the blackberries over the filling, be generous.
Cut your butter/margarine into the flour and sweeteners for the topping, and then crumble this over the top of your berries.
Bake for about 45 minutes at 350° F. It will appear a big gooey due to the cream cheese, but it will set-up nicely in about 30-40 minutes. You should be able to get at least 8 generous slices. Enjoy!
Obviously, anyone who has been eating Keto for any time at all, knows that there are loads of ways to enjoy your favorite food, with just a little twist. My goals, is to add to your ideas, with things that I’ve tried, and continue to enjoy.
Today, we’re all about Tacos!!
The only thing missing here, are the chips! You can add sour cream, shredded cheese and salsa to your hearts content! We have ground beef, seasoned for tacos, avocado halves, and homemade Pico de Gallo. Delicious and filling, and carb count is near zero! Yum, I’m going back for more!
My husbands Aunt Charlene passed this recipe down to her nieces and nephews, and most likely she got this from her own mother, Elizabeth Whitmore Lind. It originally called for bananas, maraschino cherries, chocolate chips and pecans, but since I am modifying it (to be lower in carbohydrates), I decided to add some raisins too! Of course the addition of raisins doesn’t help my carb count, and the maraschino cherries do not either, so for a very low carb quick bread, I would suggest eliminating both of those. I keep looking for reduced-sugar raisins and cherries, but so far have yet to find any.
So here is the recipe:
6 very ripe bananas mashed well 3 medium or 2 extra large eggs 1 cup Lakanto Monk Fruit (regular) 1 cup Lakanto golden Monk Fruit 2/3 cups sour milk, buttermilk, or sour cream 7 teaspoons baking powder 2 teaspoons kosher salt 1/3 cup oil 10oz sugar-free chocolate chips (I use Hershey’s) 1 cup coarsely chopped pecans 1 cup (drained) chopped maraschino cherries 1 cup raisins 1-1/2 teaspoons xanthan gum 2-1/2 cups all purpose flour (I prefer King Arthur brand, simply because it is not GMO, but you can use any all-purpose flour you like) 2-1/2 cups almond flour
Mix the bananas, eggs, milk, oil, and monk fruit well, until smooth. Add in the rest of the dry ingredients, starting with the salt and baking powder, again mixing in well. Add in the 2-1/2 cups all purpose flour, 1/2 cup at a time, then add in 1-1/2 teaspoons Xanthin Gum, and mix well. Next add the 2-1/2 cups almond flour, 1/2 cup at a time. when all is incorporated, you can either add the nuts, chocolate and fruit by hand (easiest) or you can mix with a paddle blade. It will be very thick.
Pour into 2 well greased 9×5 loaf pans, and bake about 75 minutes at 350°. Test the center with a toothpick, to make sure the center is done. Let cool completely before cutting.
So you will have a lower carbohydrate Bishops bread, but not carb-free – which makes it easier to stick to the diet sometimes, no?
Like most women, I have adopted the desire to be thinner. Thinner than what? is not the question, I just want to be thinner. Thinner than I was, thinner than I ever was before, thin enough to fit comfortably in my clothes – thinner.
[I know that many people thought I was already at a healthy weight for my frame, but I didn’t feel healthy. I felt fat. And how you feel about yourself is so important. It really doesn’t matter what other people say, you have to look in the mirror every day and like yourself. So please don’t judge me by where my weight was – in fact, when someone is fairly close to their “ideal body weight” it actually is harder to lose weight.]
It doesn’t really matter where you start. One day you look in the mirror and decide, enough!! This happened to me about 9 months ago, when I was planning a spontaneous weekend getaway with my husband. Lucky for me, he was game to go on my weight loss quest with me, and adhere to whatever ridiculous scheme I had concocted (this time!) to lose weight. Weight loss is a constant struggle you see, and I tend to yo-yo between about 130-135lbs. But I was well over 140lbs at this point (how far over, I didn’t really want to know) and I had decided that drastic measures were required. We decided to try the once popular “Atkins Diet”, and embarked upon our weight loss journey around Memorial Day, by having one last DQ Blizzard the night before.
We decided to go on 30gms of carbohydrates a day. According to the Atkins plans, you can either do 20 or 30gms daily for the first two weeks, and since, at that time, I didn’t want to give up my morning meal of a Greek yogurt on the way to work (15-17gms right there), we chose 30gms daily. The first three days have got to be the worst. I remember coming home from work thinking I just needed a cookie! and my husband tossed me a few baby carrots (bless him!) which helped me make it through the night. When I woke up on day four, a miracle occurred: I suddenly didn’t really need carbs anymore. At two weeks, it was so easy to keep ourselves to just 30gms a day, that we decided to go for three weeks. And when I stepped on the scale: I was down to 135!
Fast forward to today. I’m at a steady 122/123lbs. I’m never hungry, and I’m still energetic enough to swim 3500-4500 yards 3-5 times a week (about 60-75 minutes per day) and work out at the gym 3 times a week (60-90 minutes per day). I love my new body!! I love my new found self confidence! This is definitely going to not be a “diet”, but rather, a way of life.