Recipes like this are why it’s so damn hard to stay Keto. 😂😂😂 Food & Wine Magazine just keeps enticing me to #TheDarkSide!
Recipes like this are why it’s so damn hard to stay Keto. 😂😂😂 Food & Wine Magazine just keeps enticing me to #TheDarkSide!
Food & Wine Magazine shared the tip that, today, Whole Foods announced it’s bringing back its popular 12 Days of Cheese promotion. Because Whole Foods loves us and wants us to be happy, 😉 from December 12 to 23, we can eat our way through a choice of high-quality artisanal cheeses at ridiculously prices!
Each day from December 12 to 23, Whole Foods’ will make a different one of its “highest-quality cheeses available at a generous discount, from artisans like 2019–20 World Cheese Award–winner Rogue Creamery.” That discount: 50 percent off—with an additional 10 percent off if you’re a Prime member. This is reason enough to renew my #AmazonPrime membership! #ThisGirlLovesToEat
Here’s a cheat-sheet of the 2019 sale lineup – bonus, Whole Foods loves to let you sample:
I bought some organic tomatoes on the vine and a pint of grape tomatoes that I hadn’t finished but didn’t want to go to waste. Tomato soup is my favorite, but the canned variety is SO full of carbs…enter the #InstantPot and, 20 minutes later, viola #LowCarbTomatoBisque!
Set the Instant Pot to saute mode and add the oil to warm. Add onion, celery, garlic, carrots, tomatoes, oregano, basil and parsley cook for about 3 minutes.
Add Consommé/Broth and red pepper if using. Mix well. Close the Instant Pot with pressure valve to sealing and set to cook for 9 minutes.
When cycle is complete, set valve to quick release, open the Instant Pot, and puree the soup using an immersion blender. I prefer mine a little bit chunky.
Set the Instant Pot to Saute mode. Stir in cream and adjust spices with salt & pepper as needed. Ladle into bowls, and sprinkle with grated Parmesan cheese if desired.
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It’s amazing how easy it can be to make something forbidden on the #KetoDiet suddenly OK just by changing a few ingredients! I am an admitted ice cream addict and have missed my Ben & Jerry’s Cherry Garcia more than I ever imagined I would. After seeing how easily I made this strawberry ice cream #KetoFriendly, I’ll be trying my hand at a Copy Cat of my favorite frozen guilty pleasure! Next time I may even add a tablespoon or two of Grand Marnier to the strawberries (instead of the lemon juice) as they are macerating for a little kick of adult enjoyment! #ThisGirlLovesToEat
In sealed container, combine the strawberries, Truvia and lemon juice and refrigerate for at least 30 minutes. Meanwhile combine vanilla, heavy whipping cream, and 1/2 & 1/2 in a 2 cup measuring cup or bowl and refrigerate or 30 minutes.
After strawberries have macerated at least 30 minutes, mash them up a bit with a potato masher or meat tenderizer then add them to your frozen ice cream maker bowl. Pour your liquid ingredients into the ice cream maker bowl on top of the strawberries.
Turn your machine and process the ice cream until it reaches your desired consistency. It took me 15 minutes to reach a solid soft serve in my Cuisinart 2 Quart Frozen Yogurt & Ice Cream Maker.
If you want your ice cream to have a firmer consistency you can scoop it into a single container with a lid or, like I did, scoop it in 2 oz portions, into small containers for single servings.
Deciding how you spend your carb allowance, when you are following a #KetoLifestyle, presents you with many options, depending on what stage of Keto you are at. When you are in your induction and weight loss phase, smoothies are generally not the way to spend your day’s allotted carbohydrates, but this one tops out at 9 Net Carbs so it can be included from day 1. This light and frothy smoothie a great #PickMeUp for that late afternoon slump plus it gives you a big protein, vitamin and fiber boost without piling on the calories.
Once you’ve hit maintenance phase smoothies packed with a higher berry to spinach ratio are a great way to get your fruits and veggies in with relatively little impact on your carb count.
Starting with your water, put all of your ingredients, except your ice, into your blender or Vitamix. If you have a smoothie setting, like I do on my Vitamix, include the ice, switch to that mode and hit start. Your Vitamix will stop when it’s ready. Otherwise, start on a low setting until ingredients are combined then turn your machine up to medium high and blend until smooth. Without turning your machine off, Open your ingredient addition port (hole in top of blender lid) and add in the ice until desired consistency.
I like a big breakfast and thought that living a Keto Lifestyle limited my breakfast choices. A little experimentation corrected that notion.
Truth be told, I failed miserably on my first attempt at this recipe. I envisioned a perfectly browned patty that resembled hash browns on the outside but inside had the creamy deliciousness of cheesy grits. Not so much. The ingredients were fine, it was that I thought using a lightly oiled cast iron pan would give me the results I wanted. Instead I ended up with a burned mess that was impossible to turn. Strike One!
The second attempt though nailed it! #ThisGirlLovesToEat
Tip: I used my Vitamix to pulse the cauliflower down to rice sized crumbles.
Preheat oven to 350° F.
Line a baking sheet with parchment paper.
Using a food processor, blender, or Vitamix, combine the cream cheese, cheddar cheese, salt & pepper, and cauliflower. Process until combined but not completely smooth.
Scoop the mixture (about 1/4 cup) into mounds about 2 inches apart on the baking sheet. Lightly press each mound down to about 1/2″ thickness.
Bake in 350° oven for 18-20 minutes, or until tops turn golden brown. Remove from oven and leave on baking sheet to cool for 5 minutes.
Serve alongside scrambled eggs and bacon for a perfect Keto breakfast, or alongside beef, chicken, or fish for a perfect dinner side dish.
Nutrition Information per Patty (8 Servings)
Next, find a video how-to on Epicurious.com.
A new spin on a Keto staple.
This recipe is so versatile that it could be:
Tip: This dish is better a day (or at least a few hours) after it’s been made and refrigerated, then reheated.
Heat the butter and garlic in a skillet over medium heat.
Steam the riced cauliflower in a microwave steamer for 3 minutes. Add the cauliflower rice to the skillet, sprinkle with salt and cook for 2 minutes before adding in the coconut milk and lime juice. Cook the rice for 8 minutes stirring frequently until the rice has completely softened and most of the liquid has evaporated.
Sprinkle the rice with lime zest before serving. #ThisGirlLovesToEat
Nutrition Information per serving – 6 Servings
I’m all-in on my #KetoLifestyle, but there are certain things I enjoy, like bread and pasta, that I miss incredibly. I love zucchini, but I can’t accept zoodles as a legitimate replacement for pasta. Trader Joe’s makes a great cauliflower gnocchi, but it’s not Keto friendly, so I set out to adapt a regular gnocchi recipe to one that fits into my Keto lifestyle. It’s also a great recipe for anyone following a Gluten Free diet.
Combine the flour, salt, garlic powder and basil in a bowl and set aside.
Remove the stem from the cauliflower and cut it into florets. You want 5 cups of florets. Put the cauliflower florets in a food processor (I use my Vitamix) and pulse until it’s riced into crumbles.
Using a microwave-safe steamer (I use the Sistema 6 Cup [Large] Microwave Steamer) cook the cauliflower 7+1/2 to 10 minutes on high – you want the cauliflower done but not soggy.
TIP: If you don’t have a microwave steamer: Place all of the cauliflower in a microwave-safe bowl and cover it with a paper towel. Microwave for 5 minutes. Remove the cauliflower and spread it on a towel to cool. Once cauliflower is cool enough to work with, wrap in a towel and squeeze the water out.
Place the cauliflower back in the food processor (Vitamix). Blend until creamy.
Put the drained cauliflower into a large bowl (I used my stand mixer with the dough hook attachment) and add the dry ingredients. Mix together until your dough comes together. TIP: Do not add more flour – it’s OK that the dough is sticky at this point.
Transfer the dough to a floured bread board or counter top. To make the dough easier to work with, you’ll want to add an additional tablespoon or two (no more than that) of flour as you roll the dough. Shape it into a ball, then wrap it in a piece of waxed paper and refrigerate the dough for about 15 minutes. Take the dough out of the refrigerator and slice it into 4 equal sections.
Roll each section out until you have a rope about 1-inch thick. Slice the dough into 1/2″ squares with a sharp knife.
I do a two part cooking process. First I boil the gnocchi in rapidly boiling, salted water for 6 minutes. Next you have the choice of how (if at all) you want to brown up your gnocchi. I prefer to brown it to give the gnocchi a nice seal – you can decide on the degree of brownness you like.
To Sauté the gnocchi: Using olive oil cooking spray (for the least added calories and fat), generously spray a skillet and, working in batches, place a single layer of gnocchi in the pan and then give them a light coating of olive oil spray on the exposed side. Cook about 5 minutes per side if you like them crisp and deep brown. You can reduce the time for lighter brown, less crispy, more traditional gnocchi.
To Oven Roast the gnocchi: Line a cookie sheet with foil and lightly spray it with olive oil cooking spray. Place your boiled gnocchi down in rows, spray the tops with olive oil spray and lightly season with salt & pepper. In a preheated 425° F oven, bake for 12 minutes then turn the gnocchi over, return to the oven and continue cooking for an additional 10-12 minutes. This will give you a nice, crispy, medium brown gnocchi.
To Serve: I melt some butter in a skillet and add some freshly chopped basil and garlic to the butter and sauté for about 3 minutes over medium heat until the butter just starts to brown a bit. Drizzle the sauce over the piles of gnocchi and serve immediately. Alternatively, these hold up great in a spicy marinara sauce with some freshly grated Parmesan cheese too. #ThisGirlLovesToEat
Nutrition Information per serving (Serves 4)
I’m in the maintenance phase of Keto, where I have more leeway with the number of carbs I’m eating, which makes me a lot happier. I’ve missed bread & pizza the most, but don’t want to completely erase my positive health gains by going back to high carbohydrate baked goods. That leaves me few choices because, frankly, I have been very unimpressed with #KetoApproved recipes for breads. It’s been really frustrating.
I’m stubborn though, so I keep trying. I am still working to modify my recipes to create #KetoFriendly baked goods that don’t taste like cardboard, have a too-dense, unenjoyable texture, and that I’d want to eat more than once. This one was a win!
Preheat oven to 350° F and lightly spray a baking sheet or muffin top pan with cooking spray (TIP: Don’t use an Olive Oil based spray – it will change the flavor of your muffin tops).
Combine oats, flax seed, cinnamon, salt, and baking powder in a bowl and set aside.
In the bowl of your stand mixer, lightly beat the eggs, then mix in vanilla, stevia, milk, and mashed bananas. (TIP: If you are adding unsweetened coconut to your muffin tops, add it into the wet mixture) Leave mixer on low and slowly add dry ingredients until well combined. Let the batter sit for 5 minutes.
If you are using a muffin top pan: Divide the batter equally between 12 top-cups. Make sure you mound the batter – don’t smooth the batter flat. (TIP: If you are adding nuts or chocolate chips, etc., to your muffin tops, gently press those items on top of your mounded batter) Bake for 20 minutes and allow to sit in the pan to cool for 5 minutes before removing to cooling racks.
If you are using a cookie sheet: Divide the batter into 6 equal mounds per sheet remembering not to smooth the batter flat. Tops will spread a little bit, so space them out on the baking sheet. Bake for 18 – 20 minutes and allow to sit on the pan to cool for 5 minutes before removing to cooling racks.
Store the muffin tops in a tightly sealed container in the refrigerator. These are great plain, but you can also spread peanut butter or cream cheese on them for an extra decadent treat. #ThisGirlLovesToEat