Adventures in Eating Out, Drinking Plenty of Wine & Spirits, and Cooking Hits & Misses
The team at Thrillist have compiled a pretty good list of options for those living a #KetoLifestyle who occasionally have to seek sustenance when only fast food dining options are available! www.thrillist.com/eat/nation/keto-fast-food-options
Extra special thanks to the guys at Epicurious.com for sharing this tasty treat on this extra-hot Sunday! #ThisGirlLovesToEat
I love dishes that can be anything: breakfast, lunch or dinner. This one fits that description, plus it’s Keto Friendly!
Preheat oven to 375 and spray bottom of a 13 x 9 glass baking dish with olive oil spray.
Sprinkle 1/2 of cheese then 1/2 of the broccoli rabe in bottom of baking dish and set aside. In a 4 cup measuring cup, combine the eggs, heavy whipping cream, and Cajun spice and set aside.
Spray a medium skillet lightly with olive oil spray and break ground sausage apart into the bottom of the pan. Sprinkle the red pepper flakes, garlic powder, onion powder, and parsley flakes over the top of the sausage. Brown the sausage over medium heat, stirring until browned but not cooked all the way through.
Layer the sausage over the top of the broccoli rabe in the baking dish.
Lightly spray the pan again with the olive oil spray and quickly saute the onions until translucent, then stir in the remaining broccoli rabe until just combined. Layer over the sausage then give the egg mixture a quick stir and pour it over the top of the broccoli rabe layer. Sprinkle the remaining cheese on top.
Cook in the preheated oven for 25-28 minutes, or until lightly browned on top. Allow to set for about 5 minutes before cutting into squares and serving. Great with a dollop of sour cream! #ThisGirlLovesToEat
Nutrition Information (15 Servings)
When I am in a snacking mood, I adore spreading hot pepper jelly on crackers topped with cream cheese. I don’t get to indulge in that guilty pleasure very often on my #KetoDietPlan, but I had a couple of tablespoons left in a jar of my favorite cranberry, pomegranate, pepper jelly and wondered why I couldn’t use the same combination with chicken, and still stay in my Keto guidelines, so I did. #ThisGirlLovesToEat
Preheat oven to 375° F and spray the bottom of an 8 x 8 Pyrex baking dish with olive oil cooking spray.
Using your hands (I wear disposable gloves) combine the softened cream cheese, 1/2 tsp nutmeg, and the spinach leaves in a medium bowl.
Place the thighs in your backing dish and gently lift the skin away from the meat to form a pocket sos you can divide the spinach mixture and fill each thigh with it. Once you’ve filled each thigh pocket (A.K.A. Saddlebag LOL) spray the skin lightly with olive oil spray then sprinkle the remaining 1/2 tsp of nutmeg & spoon 1/2 tbls of the jelly on top of each thigh.
Bake for 40 minutes, or until a thermometer registers 165° – 180° F. The higher the temperature the more the muscle fiber breaks down and the more tender your meat will be.
Nutrition Information (Serving Size 1 Thigh)
When I’m prepping for meals there is nothing that brings me more inspiration than chicken thighs. There are so many ways to dress them up and keep them from being boring and they don’t take forever to cook! #ThisGirlLovesToEat
Preheat oven to 375° F and spray the bottom of a 13 x 9 Pyrex Baking Dish with Olive Oil Spray. Mix together your spices in a small bowl.
Toss Spinach with 1 TBLS Olive Oil and 2 tsp of your dried spice mix in a medium bowl.
Sprinkle each thigh with some of the spice mix and massage into both top and bottom. Leave about 1 tsp of spice mix to sprinkle over tops at the end.
Gently lift the skin away from the meat and make a pocket for the spinach leaves. Stuff each thigh with the spinach leaves until equally distributed.
Place the thighs in the baking dish and spray tops lightly with olive oil spray. Sprinkle remaining tsp spice mix over thighs and put into preheated oven. Bake for 30 minutes.
After 30 minutes divide the Parmesan cheese evenly between the breasts and put back into the oven until cheese is melted and begins to brown, about 15 minutes more.
Nutrition Information (Serving Size 1 Thigh)
My favorite thing about chicken is the many different ways it can be served and the many different flavors that can be combined with it to keep it from being boring when you eat a lot of it, like I do.
This dish is perfect for anyone who follows the Keto or Paleo diet, you make it in your air fryer and it’s super quick & easy! #ThisGirlLovesToEat
Pat your chicken thighs as dry as possible with paper towels, then sprinkle all over with the baking powder.
Mix together your spices in a small bowl. Sprinkle your spice mixture evenly between your chicken thighs. Make sure to gently lift the skin away from the meat (without removing entirely) and massage some spices into the meat below the skin as well as into the skin. Put a few leaves of cilantro beneath the skin if desired.
Cut one of your limes in half and squeeze the juice over the thighs. Lightly spray the basket of your air fryer with olive oil spray then place the thighs, skin side up, in the basket. Give the skin side of your thighs a light spray with your olive oil spray, set your temperature to 380° F, and cook for 25 to 30 minutes. Turn the thighs over 1/2 way through your cooking time to assure even browning.
When thighs reach 165° to 180° F remove them and serve with wedges of lime & sprinkled with the fresh cilantro.
Yesterday was #NationalFriedChickenDay so, because I adore southern fried chicken, I tried to make it #KetoFriendly without losing texture or taste. #ThisGirlLovesToEat
Combine all of your spices in a bowl and stir until well mixed.
Place your chicken into a bowl large enough to hold your chicken pieces, with room for the liquid. Wearing disposable gloves, rub each piece of chicken generously with the spice mixture. Moving the pieces around in the bowl as you go, pour your buttermilk over and around the chicken. Make sure you are moving the pieces around so the spices that come off the chicken mix into the buttermilk. Once all pieces are covered, and remain submerged, in the buttermilk, cover the bowl and put it in the refrigerator to marinate for at least 2 but preferably 6 hours or more. Ideally, if you can, marinate it overnight or all day while you are at work.
When you are ready to fry your chicken stir together your dredging mixture with a fork in a shallow baking pan. TIP: I like to put my dredge mixture together at least an hour ahead of frying, if I have the time, so that my spices have extra time for their flavors to absorb into the flours.
When you’re ready to cook follow these steps for juicy fried chicken without the grease, extra fat and mess that you get when you fry in peanut or vegetable oil.
Nutrition Information & Comparison to Traditionally Fried Chicken (1 Leg/Thigh Quarter)
What you give up in apples to apples crispiness, you more than make up in the health benefits of converting this to a Keto Air Fried recipe!
On days like today, when I can have a breakfast that isn’t on the run, I love making a fried egg sandwich. That I can choose between using olive oil spray and butter, depending on my fat needs for the day, to make it #KetoPerfect, makes me even happier! #ThisGirlLovesToEat
Heat your pan over a medium flame/setting. Either spray with a shot of olive oil spray or drop about 1/4 of your butter into the center of the pan. Crack your egg into a cup or ramekin so you can control the size of your egg in the pan.
Put your bread in the toaster and toast to desired degree of doneness.
Using a spoon to control flow, add most of your egg white to the pan until and let it cook until a solid base starts to form (about 30 seconds). Then, using your spoon to make sure you keep your yolk centered, add the rest of your egg on top of the set white in the pan. Cook about 2 minutes and gently turn your egg. Place your slice of cheese on top of the egg. Cook another 30 – 45 seconds for a perfect Over-Medium.
Either spread your remaining butter between your slices of toasted bread or give each piece a quick spritz of olive oil cooking spray. Slide or gently move your egg with a spatula, out of the pan and onto your toast.
If desired you can add warmed ham, bacon, or Canadian bacon if you have some pre-made.
Admittedly I prefer cooking meals to baking any day! My desserts are never pretty. 😐 Regardless, I bit the bullet today and prepared to make something to take to a 4th of July BBQ tomorrow. I thought about cookies, but wasn’t in the mood for something so labor intensive, then came upon a long forgotten boxed angel food cake mix in my cupboard. The “best by” date had admittedly passed, but since the only added ingredient was water, I decided to give it a shot… #ThisGirlLovesToEat
Add water to cake mix in metal or glass bowl and mix on low 30 seconds then medium for 1 minute. Divide batter between 24 paper lined cupcake pan holes and put pans into a preheated 375° F oven. Bake for 18 minutes, or until tops are browned and not sticky to the touch. Remove from oven when done baking and cool on wire racks until ready to frost.
Put butter, vanilla, and cream cheese in the bowl of your stand mixer and beat on medium speed until well combined. Reduce speed to low and slowly add the powdered sugar until all is incorporated then turn speed to medium and whip until frosting is light and fluffy.
Frost each of the cupcakes & enjoy! Keep in refrigerator.
Nutrition Information (24 Servings)