After accomplishing my goal of losing the 33 pounds that 3 foot surgeries and 5 breast surgeries (for a total of 8 in a 5 year span) piled on me, in just 12 weeks, it’s become second nature to convert my regular recipes into #KetoFriendly versions.
See how this quick & easy version of crab cakes compares versus other preparations in terms of net carbs per serving of 1 crab cake:
- Whole Wheat Breadcrumbs – 15 g carbs
- Panko – 11 g carbs
- Almond Meal (or Almond Flour but not super-finely ground) – 1.5 g of carbs
Quick Keto Crab Cakes
- 1 Large Egg
- 2 TBLS Mayonnaise
- 2 tsp Dijon Mustard
- 1/4 tsp Ground Pepper
- Pinch of Salt
- Pinch of Cayenne Pepper
- 1/4 Cup Chopped Scallions
- 12 oz Jumbo Lump Crabmeat, drained and picked over
- 1/2 Cup Almond Meal (or Regular Grind Almond Flour)
- 2 TBLS Extra Virgin Olive Oil
- Lime Wedges
Whisk egg, mayonnaise, mustard, pepper, salt, and cayenne pepper in a medium bowl. Squeeze in the juice from one wedge of lime and whisk until well combined. Stir in scallions and almond meal. Fold in the crab. Form the mixture into four patties.
Heat oil in large skillet over medium-high heat until shimmering. Add the crab cakes and cook, turning once, until golden brown, 4 to 5 minutes per side. Serve with lime wedges and cilantro lime aioli (if desired).
Serving size: 1 Crab Cake Calories 265 / Fat 15 g / Carbs 1.5 g / Protein 22 g
Cilantro Lime Aioli
- 1/3 Cup Fresh Cilantro
- Juice and Zest of 1 medium Lime
- A drop or 3 😉 Franks Red Hot (or your favorite) Hot Sauce
- 1 tsp Ground Cumin
- 3/4 Cup Mayonnaise
- 1 Large Clove Garlic
Combine all ingredients in your blender container and process until well combined.
Serving size: 1 TBLS Calories 100 / Fat 11 g / Carbs 0 g / Protein 0 g
Every once in a while you just need a hearty, comforting bowl of soup, especially one that can be put on the table in under 30 minutes! The great thing about this soup is that it’s #LactoVegetarian and #KetoFriendly so you can keep it as a #GoToRecipe for when you are hosting friends or family who may be making those lifestyle choices.
Once you’ve seen how quick and easy this soup is to make, and how great it tastes, you’ll never stress about hosting Keto or Vegetarian friends for lunch or dinner again!
Keto Cream of Mushroom Soup
- 24 oz Sliced Cremini Mushrooms (681 g)
- 4 TBLS Butter (1/4 Cup)
- 4 TBLS Olive Oil (1/4 Cup)
- 2 Cloves Garlic, Chopped
- 3 Green Onions (Scallions) Chopped – Reserve 2 TBLS for garnish
- 2 Cups Vegetable Stock
- 1 Cup Heavy Whipping Cream
- 1/4 Cup Brandy
- Salt and Pepper to taste
- 4 Pieces Thick Cut Bacon (Cooked), Chopped – Leave out for Vegetarian
- Sour Cream or Crème Fraîche (optional)
In a 5 qt Dutch oven, or large saucepan, heat the oil and butter until melted. Add the garlic and all but 2 TBLS of the chopped green part of the scallions to the pan. Sauté for about 3 minutes.
Add all of the mushrooms and stir to make sure they are well coated with the oil/butter. Season liberally with salt and pepper. Cook over medium heat for 10-12 minutes, or until mushrooms have released their moisture and are softened. Add the vegetable stock and cook and stir for 5 minutes, or until soup reaches a boil.
Remove soup from heat and, using an immersion blender, process the soup until it reaches your desired consistency. I like mine to have pretty good texture, so I leave it kind of chunky. If you like it really smooth, you can process the mushroom/broth mixture in batches, in your Vitamix or blender and return the blended mixture to the pan. Make sure that you don’t over fill your blender container and watch your steam build up.
Once you’ve processed your soup, stir in your whipping cream and chopped, cooked bacon (if you’re not keeping it Vegetarian) and heat soup over low heat, but do not let it reach a boil. Stir in the brandy for the last minute of heating and then turn off heat. Keep covered until ready to serve. #ThisGirlLovesToEat
- Top with a dollop of sour cream or crème fraîche
- Top with chopped chives or scallions
- Top with additional chopped bacon
When I don’t have the time to pull the pressure cooker out, and want to make more than the 7 egg bites that my silicone insert allows, I turn to my oven to make a big batch of breakfasts for the week. Prep is quick and cleanup is a breeze.
Prepared as is, this breakfast is #KetoFriendly. Take out the cheese and it becomes #PaleoPerfect.
Oven Bacon Wrapped Omelettes
- 10 – 12 Pieces of Thick Cut Bacon (I buy mine at the meat counter – it’s less expensive, meatier and thicker)
- 11 Large Eggs
- 1/3 Cup Chopped Bell Pepper
- 1/2 Cup Shredded Cheese (Any Type)
- Salt & Pepper to taste
Preheat oven to 400°F.
Cut your raw bacon so your strips just overlap at the edges when you line each muffin cups. I use the small cut pieces to fill in any spots where pieces are short. Divide the bell pepper and cheese evenly between the 12 muffin cups.
In a large bowl or 8 cup measuring cup, crack open your eggs and whip them up. Add salt and pepper. Pour the egg mixture evenly between the muffin cups – fill just below the level of the bacon – you don’t want them to overflow when they cook.
Put your muffin tin on a cookie sheet and put into the oven. You want to make sure that any bacon grease that may drip doesn’t end up in your oven. Bake for 20 minutes.
Remove from oven then immediately use a knife to slide around the edges of each cup to loosen the edges. Remove each omelette to drain off the grease on a cooling rack with a paper towel on top, set on a baking pan.
Store uneaten omelettes in a sealed container in the refrigerator. Easily reheats in the microwave for quick hot breakfasts all week. #ThisGirlLovesToEat
Nutrition Information Per Omelette:
- Calories 197
- Fat 15 g
- Protein 14 g
- Cholesterol 22.5 mg
- Carbohydrates < 1 mg
A friend complained that she was spending #SuperBowlSunday at the home of someone who “only eats Keto,” like that was a fate worse than death for her snack choices during the game. To me that sounded like heaven. She had no idea what to bring, so I suggested she bring this #KetoFriendly dip with plenty of celery sticks and a couple of bags of pork rinds and she’d be the hit of the party. I haven’t talked to her today, but she didn’t end up beside me on my couch, so I assume she wasn’t booted from the party. 😉
Fiery Spinach Artichoke Dip
- 1 TBLS Butter
- 1 – 4 oz Can Diced Chiles (Any type and heat level) I used Mild Green Chiles today.
- 3/4 Cup Chopped Green Onion (white and green parts)
- 3 Cups Fresh Spinach, chopped
- 1 – 14 oz Can Artichoke Hearts (in water) drained & chopped
- 8 oz Cream Cheese, softened
- 1/4 Cup Mayonnaise
- 1 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Paprika
- 1/8 tsp Cumin
- 1 Clove Garlic, finely chopped
- 3/4 Cup Shredded Cheddar Cheese
- 3/4 Cup Shredded Pepper Jack Cheese
Preheat oven to 350°F and grease an 8×8 baking pan with butter. Combine the shredded cheeses in a bowl and set aside.
In a medium skillet over medium-high heat, melt butter. Add green onions to the butter and saute for 2-3 minutes then add the diced peppers. Cook another 2 minutes then layer the spinach on top (do not stir in) and continue cooking another 2 minutes. Add the salt, pepper, paprika, cumin, and garlic to the pan and stir to combine the vegetables and spices thoroughly. Remove from heat and set aside to cool.
In a medium mixing bowl, combine chopped artichokes, cream cheese, and mayonnaise, and mix. Stir in the vegetable mixture from the pan and 1 Cup of the combined shredded cheese (reserve 1/2 cup to sprinkle on top). Stir until completely combined.
Pour mixture in the greased baking dish and spread evenly. Top with remaining cheese and bake for 20-25 minutes or until bubbly and golden brown. Serve warm with zero carb pork rinds or low net carb veggies like cucumber slices, celery sticks, florets o broccoli or cauliflower, or slices of bell pepper!
This dip also doubles as a great topping for chicken breasts, pork chops, and even steak! I’ve even rolled it into slices of deli turkey breast, I’ve had sliced extra thick, for a different take on lunch. Let me know what you think or how you make it your own! #ThisGirlLovesToEat
While veggies are admittedly limited during the most strict part of Keto, there are many ways to incorporate very flavorful options in moderation. This soup, that serves 4 is one of them. The higher #GoodFat to calorie percentage, from the olive oil, is perfect for Keto followers!
Keto Carmelized Veggie Chicken Soup
- 1 Carrot chopped (About 1/2 Cup)
- 1/ 2 Cup (about 3) chopped Green Onion (green & white parts)
- 3 Cloves Garlic, chopped
- 8 TBLS Olive Oil, divided
- 10 – 12 Raw Brussels Sprouts, cut in half
- 6 Raw Asparagus Spears, chopped into about 1/2″ chunks
- 4 Cups Chicken Broth
- 1 Cup Cooked Chicken Breast either shredded or cut into 1/2″ chunks
- Freshly Ground Sea Salt & Pepper to taste
- 2 TBLS Italian Parsley, chopped
In a 2 quart saucepan, heat 2 TBLS olive oil over medium-high heat. Add carrot, green onions, and garlic and cook for 1-2 minutes. Add another 2 TBLS olive oil and cook another minute while stirring. Remove carrot mixture from the pan.
Add 2 TBLS olive oil, Brussels sprouts and asparagus and cook, stirring occasionally, 6-8 minutes. Add last 2 TBLS olive oil and return the carrot mixture to the pan. Cook an additional 3-4 minutes, or until green vegetables start to brown.
Stir in broth. Bring to a boil. Reduce heat to low. Add the cooked chicken. Cook 5 to 7 minutes or until vegetables are tender. Garnish each serving with chopped parsley and shredded Parmesan cheese (if desired). We spiced ours up with Frank’s Red Hot sauce, but you could also add dried red pepper flakes if you like your soup spicy. #ThisGirlLovesToEat
** Vegetarian option: Omit the chicken and swap vegetable broth for the chicken broth.
Nutrition Information: 330 Calories 40.5g Fat 21g Protein 1g Carbs
Despite following a #KetoLifestyle, I am lazy about making myself a proper weekday breakfast. Before switching to the low-carb diet plan, I often ate oatmeal with berries, but, because that isn’t allowed on Keto, I’ve had to give that particular pleasure up. 😦
I need to do a better job of spacing my meals out, so I’m not starving by the time I finally eat a meal, so I’m diving into the craze I’ve heard about but never tried: pressure cooker egg bites. Once I looked at the recipes, I realized that they’re like a fluffy crustless quiche or hand held omelette, two things I love! Since I have the tools I need to make them: an electric pressure cooker and a silicone egg mold insert, there’s no excuse left for not giving them a try.
There are many different ways to make egg bites.
- Pure Protein – featuring just eggs, or eggs and meat
- Vegetarian – using an egg substitute and vegetables, tofu, vegetarian cheese, or other sources of protein
- Combo – eggs, meat, cheese and veggies
- Super Combo – eggs, meat, cheese, veggies, plus cottage or ricotta cheese
Pressure Cooker Egg Bites
- 6 Large Eggs
- 1 Cup Shredded Cheese – I used 1/2 Cup Sharp Cheddar & 1/2 Cup Pepper Jack
- 2 TBLS Finely Diced Onion
- 2 TBLS Finely Chopped Bacon
- 1/4 Cup Chopped Baby Bella Mushrooms (Or Fresh Spinach Stemmed, Rolled and Chopped)
- 1/4 Cup Yellow or Green Zucchini Diced (Or Bell Peppers)
- 1/4 tsp Oregano (if desired)
- 1/2 tsp Cajun Spice (if desired)
- Freshly Ground Sea Salt and Black Pepper
Using olive oil spray, or olive oil and a paper towel, grease each individual cup of the egg bite mold.
In a pan, over medium heat, cook the bacon until browned, then add onion, mushrooms and zucchini and cook for about 3 minutes.
Whisk the eggs with your seasonings in a large measuring cup. Add the cooked vegetable mixture and cheese and stir well. Spoon or pour mixture into egg bite mold. It should fill all spots evenly to just below rim. Cover egg mold with foil.
Add 1 1/2 c water to pressure cooker. Put trivet inside and set egg bite mold onto the trivet. Close the lid and set machine to cook on high for 8 minutes and then allow to release naturally for 4 minutes. Immediately remove the egg bite mold and then remove the egg bites from the mold so that they do not sit in any water that has pooled in the bottom of the mold.
Eat immediately or cool sightly then store in a covered container in the refrigerator to reheat for later meals or snacks. #ThisGirlLovesToEat
Calories 109 Calories from Fat 63
Total Fat 7g
Saturated Fat 4g
Total Carbohydrates 1g
Vitamin A 14.6%
Vitamin C 15.1%
I was looking for a quick and tasty, but not boring, side dish to serve with the filet mignon steaks I grabbed from the butcher on the way home tonight and this recipe gave me a great excuse to try out the #ImpulsePurchase of the #SpiralifePro vegetable spiral slicer that I made on Amazon last month. #WinWin
- 2 Medium Zucchini
- Freshly Ground Pink Himalayan Sea Salt
- 2 TBLS Butter
- 4 oz Cream Cheese
- 1 Cup Heavy Whipping Cream
- 3 oz Shredded Parmesan Cheese
- 1 Clove Garlic Minced
- Freshly Ground Black Pepper (to taste)
Using a spiralizer or hand held strip peeler, prepare your zucchini, pile onto a cutting board lined with paper towel or a hand towel and salt generously with the pink sea salt to help draw out as much water as possible.
In a small frying pan, heat about 1 TBLS of olive oil and add the zucchini to the pan. Stir-fry until heated through then turn heat off.
In a small saucepan, melt the butter then add the garlic, the cream cheese and whipping cream. Stir until the cream cheese has melted and is combined with the whipping cream. Simmer for about 6 minutes, stirring occasionally to keep from scorching. Sauce will be thick and very cheesy.
Turn off the heat and stir in the cheese. Adjust the seasonings.
Add as much sauce as desired to the zucchini in the frying pan and toss the zucchini until it’s well coated. Super thick and satisfying. Store extra sauce in a covered container in the refrigerator. #ThisGirlLovesToEat