I love bacon, but this #KetoGirl needs to switch things up once and a while to avoid breakfast boredom. Enter pepperoni and breakfast is a whole new ballgame.
These are easy to prepare and a nice change from routine bacon and egg cups! I only make a few at a time because they are a stronger flavor that I don’t really want to eat for breakfast every day during the week. When I make these I change up breakfast with hard boiled eggs, berries and fat-free Greek yogurt, a 2 egg-veggie scramble, or breakfast pizzas.
Pepperoni Pizza Egg Cups
- 12 Slices Unsulphured Deli Pepperoni, cut in half (I buy a pound at a time from the butcher at Whole Foods)
- 2 Large Eggs
- 2 TBLS Milk or Heavy Cream
- 1 Slice Provolone Cheese, cut in quarters
- 1 TBLS Diced Green Onion
- 2 TBLS Shredded Cheddar Cheese
Preheat oven to 400° F.
Line 4 cups in a 12 hole muffin tin with the pieces of pepperoni. Place the muffin tin in the oven and cook for 5 minutes. Remove pan from the oven and move the semi formed pepperoni cups to new holes. Sop up the grease from the holes they cooked in.
Place one 1/4 piece of the cheese within each pepperoni cup and the green onion between the 4 cups. Put the pan back into the oven for 3 minutes.
Lightly beat the eggs with the milk and divide them between the 4 cups. Sprinkle the top of each with the cheddar cheese. Bake for an additional 9 – 10 minutes, or until the eggs are cooked through, and then remove from the oven.
Immediately loosen and remove the egg cups from the pan. Serve immediately or store in a tightly covered container. Reheat in microwave for 30-45 seconds. #ThisGirlLovesToEat
Your family will have no clue this is Keto! Throw a green salad alongside and it will be just like eating a bunless burger at a restaurant! I had barely put this on the plates before my family was scarfing it down and asking for seconds. Next time I will definitely need to double this recipe!
Keto Bacon Cheeseburger Casserole
- 1/2 pound thick cut bacon cut into 1/2″ chunks
- 1/2 small red onion chopped fine
- 2 cloves garlic minced
- 1 pound 90/10 ground sirloin
- 2 dill pickles chopped
- 2 Roma tomatoes chopped
- 2 large eggs
- 2 TBLS tomato paste
- 1 cup heavy whipping cream
- 2+1/2 Cups Shredded Cheddar Cheese
- Cajun seasoning (if desired)
- salt & pepper to taste
- Frank’s Red Hot Sauce
Cook the bacon and onions in a high sided dutch oven or over sized skillet. Drain, put into an 8 x 8 baking dish, and put into a pre-heated 350° F oven. Season the beef with the Cajun seasoning, and brown it with the garlic in the same pan used for the onion & bacon.
Combine the eggs, whipping cream and 1 Cup of the cheese and set aside.
Using a slotted spoon, remove the browned meat from the pan to get as much of the grease/liquid out as possible. Combine the meat with the tomato paste and then layer the meat mixture on on top of the bacon. Next add tomatoes and pickles to the top of the meat layer in the pan. Pour the egg mixture over the top of everything (Do NOT stir). Top with the remaining cheese.
Bake for 15 – 22 minutes, or until cheese is bubbly and browned on top. Let the casserole set 5 – 10 minutes before cutting.
Mine served 6 very generous portions. Serve with Frank’s Red Hot sauce. You could also make it fancy and top with lettuce and some diced tomato & avocado. This recipe is definitely a keeper. #ThisGirlLovesToEat
You might be able to tell I’m obsessed with my air fryer. It’s so stinkin’ easy to use, clean up, and it’s great for healthy cooking! The best part of having the air fryer is that the possibilities with it are endless. All I’ve had to do so far is go to Google for recipe inspiration. Today’s ingredient: raw shrimp.
Coconut Shrimp with Honey Lime Sauce
- 1/2 Cup Bob’s Red Mill Paleo Baking Flour
- 1+1/2 tsp Freshly Ground Black Pepper
- 2 Large Eggs (I use Eggland’s Best)
- 2/3 Cup Unsweetened Flaked Coconut
- 1/3 Cup Panko Crumbs
- 24 Medium Peeled, Deveined Raw Shrimp, Tail-on
- Olive Oil Cooking Spray
- 1/2 tsp Kosher Salt
- 1/4 Cup Honey
- 1/4 Cup Lime Juice
- 1 Serrano Chile, thinly sliced
- 2 tsp Chopped Fresh Cilantro (Optional)
Stir together flour and pepper in a shallow dish. Lightly beat eggs in a second shallow dish. Stir together coconut and Panko in a third shallow dish. Holding each shrimp by the tail, dredge shrimp in flour mixture, making sure not to coat tail; shake off excess. Dip in egg, allowing any excess to drip off. Dredge in coconut mixture, pressing to adhere. Coat shrimp well with cooking spray.
Place half of the shrimp in air fryer basket in a single layer, and cook at 400°F until golden, 6 to 8 minutes, turning shrimp over halfway through cooking. If you have larger shrimp it may take up to 10 minutes. Season with 1/4 teaspoon of the salt. Repeat with remaining shrimp and salt.
While shrimp cook, whisk together honey, lime juice, and Serrano chile in small bowl. Sprinkle shrimp with cilantro, if desired. Serve with sauce. Note: If you are keeping to a Keto lifestyle, skip the honey based sauce and just squeeze a bit of lime juice on instead.
Serving size 6 shrimp. #ThisGirlLovesToEat
Nutrition Information per serving (Shrimp only – no sauce): Calories 213 Fat 11 Carbs 9 Protein 14
Recipe adapted from Cooking Light Magazine
Don’t get me wrong, I am incredibly proud of the 44 pounds I have lost since I decided to convert to a #KetoLifestyle in November of 2018. By being mostly good, I have lost all but 5 of the pounds since I got married 19 years ago. But I was really skinny when I got married, and that wasn’t my goal at all. It’s certainly been a really nice benefit to need to have all of my clothes taken in though! My goals actually were:
- To lose the 30 pounds that 8 surgeries in 4 years had added to my not big body
- To see if a #KetoDiet would help reduce my deep tissue inflammation
- To see if removing processed foods from my diet would allow me to eliminate any of the cocktail of medications that I’d been relying on for 8 years to be able to walk and even to sleep at night.
Happily going #Keto did all of that, but no good thing comes without a cost. In my case, the cost is that I am a serious bread, cracker and pasta-a-holic and I hate every recipe I’ve tasted for the, so called, lo-carb replacements. They came out pretty much tasteless and, to be completely honest, they blow. #IMissBread but even more, #IMissPizza
I set out on a quest to solve that problem and discovered Bob’s Red Mill Paleo Baking Flour!
Keto Friendly Paleo Pizza Crust
- 1+1/4 Cups Bob’s Red Mill Paleo Baking Flour
- 1/4 tsp Salt
- 1/8 tsp Baking Soda
- 2 Large Eggs
- 2 TBLS Water
- 2 TBLS Olive Oil
- 1 tsp Dried Basil and/or Oregano if desired
Preheat oven to 350°F and set aside a baking sheet or pizza pan.
In a small bowl, combine Paleo Baking Flour, baking soda and salt. In a large bowl, whisk together eggs, water and oil. Add flour blend and mix thoroughly. Let rest for 5 minutes.
Roll out and shape dough between two pieces of oiled parchment paper. Remove and discard top piece of parchment and slide bottom parchment and crust onto the baking sheet or pizza pan.
Bake for 7 minutes. Remove from oven and add your favorite toppings, then bake for an additional 5–7 minutes. Increase the heat to 400°F for the last 5 minutes for a well-done.
Now I just need to remember, everything in moderation. Just because Bob’s Red Mill Paleo Baking Flour is Low Carb, doesn’t mean I can wolf down the entire pizza in one sitting. 😉 #ThisGirlLovesToEat
The instruction guides that come with most appliances are brief and don’t give the precise times to cook the wide variety foods that people prepare. I found a pretty handy time guide that covers most everyday cooking situations.
When all else fails I head to Google and use the search term: Air frying time for… whatever food I’m trying to cook. #ThisGirlLovesToEat
Sometimes, when you haven’t planned ahead, you get backed into a corner trying to make dinner with no thawed meat. If you have a bag of #FlashFrozen boneless, skinless chicken breasts in your freezer, you don’t have to #ThrowInTheTowel and call for a pizza. With your air fryer you can still salvage a quick and healthy dinner and look like you planned it all along. #ThisGirlLovesToEat
Usually air frying thawed boneless chicken breasts at 375° F, takes about 13 minutes. When they are frozen I kick the temperature up and add 6 to 12 minutes, depending on the size and thickness of the breasts.
4 breasts fit in my 6 quart air fryer, so I place them into the basket, set my temperature to 400° F and set the timer for 18 minutes.
Open the fryer at about 8 minutes to turn the breasts over (for even browning) and continue cooking. Check each chicken breast at about 14 minutes, by slicing into the thickest part of the breast, in order to ensure that is well-done. Mine weren’t quite done at 14 minutes, so I added another 4 minutes and they came out perfectly browned, juicy and ready to decide what to do with them.
I can shred the breasts and turn them into #ChickenTacos, cut the breasts into strips to top a #ChickenSalad, cut them into chunks and toss with some Buffalo sauce to eat as a snack, leave the breasts whole to serve alongside some vegetables for a healthy, low carb dinner, or leave them whole and make a #ChickenSandwich on grilled sourdough or a hamburger bun. Once the chicken is cooked, you’re limited only by what other ingredients you have on hand.
Talking to friends, I have heard a lot of them losing hope as the months of their dieting, and slow movements on the scale, drag on. They’re getting bored with the foods they’re eating, or hate the foods that are promised to be the biggest help in losing weight, particularly eggs, on the #KetoDiet. As one who suffers occasional food boredom as well, I’ve been sharing some of my favorite #MakeAhead snacks and #GrabAndGo meals that make me less tempted to cheat.
Air Fryer Ham Wrapped Asparagus
- 8 Spears Fresh Asparagus, woody ends trimmed
- 4 Large Thin Slices Ham, sliced in half (I use Columbus Brand Apple wood Smoked Ham)
- Olive Oil Spray
- Freshly Ground Salt & Pepper
- Lay asparagus spears in the basket of your air fryer and spray lightly with olive oil cooking spray. Shake the spears in the basket to make sure the spears are coated.
- Season with salt and pepper and shake again before closing the air fryer.
- Cook spears for 3 minutes at 400° F, and remove from basket.
- Wrap each spear of asparagus with 1/2 piece of ham.
- Place back in basket, seam side down and lightly spray again with olive oil spray.
- Cook another 5-7 minutes at 400° F, shaking once in the middle of the time, until ham is lightly browned.
- Remove spears from basket and serve warm with grained mustard, if desired.
This is a great appetizer, light lunch, or even breakfast. I love to make some of these and put them into the refrigerator to pack for a midday snack at the office! #ThisGirlLovesToEat