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
To serve appetizers or not on Thanksgiving is always one of my biggest questions. I don’t want to have people be so stuffed they don’t eat the main meal, but I don’t want to have people complaining if things get delayed, as always seems to happen.
The problem with appetizers is twofold: if someone else brings them they bring way too many, and if I do them it’s something else I have to do while also cooking the meal. Then there is the dietary debate…who eats how, etc. The beauty of these Keto appetizers is that they will appeal to everyone (give or take) in the crowd when a couple of them are paired with a simple cheese and/or veggie tray and that should be just enough to keep the troops happy until the main event.
These could also be great side dish options.
Spinach Stuffed Mushrooms
- 8 oz cream cheese softened
- 3/4 cup grated Parmesan cheese
- 1 cup chopped spinach
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 20 – 30 white mushrooms or baby bellas
Preheat oven to 350° F.
In a medium mixing bowl, combine softened cream cheese, onion powder, garlic powder and salt and mix well. Stir in spinach. Spoon filling into the mushrooms and place in a buttered baking dish. Bake for 15 to 20 minutes until the mushrooms are soft.
Parmesan Crusted Crushed Turnips
- 12 small to medium turnips, peeled
- 3 TBLS extra virgin olive oil
- 3-4 cloves garlic, finely chopped
- 1+1/2 cups grated Parmesan cheese
- freshly ground sea salt & black pepper
- finely chopped chives
Preheat oven to 375° F.
Place peeled turnips in pot of cold salted water and bring to a boil. Cook 25 to 30 minutes, or until they can be easily pierced with a fork. Drain and cool slightly.
Place the turnips on a clean, lint-free, dish towel on your work surface. Using a spatula or other large utensil, press down on each turnip until they are all about 1/2″ thick. Let them drain for 10-15 minutes then flip over to a dry part of the towel and let the other side dry.
Combine olive oil, garlic, and salt & pepper in a small bowl. Brush both sides of each turnip with the oil mixture, press each side of each turnip into the Parmesan cheese, and place each turnip on a baking sheet.
Bake 20 minutes then flip each turnip over and return to oven for an additional 15 minutes until they’re nice and golden brown. Garnish with fresh chives. Serve with sour cream if desired. #ThisGirlLovesToEat
The biggest gripe I have about roasting a turkey is that, when roasting the whole bird, to get the thigh to come up to the optimal temperature of 170° you often will end up with a dry, overcooked breast that only needs to reach about 150° to be perfectly done.
This afternoon I came across an article on lifehacker.com that solves the problem! Cook the breasts separately and brine them first in a buttermilk based brine that infuses the meat with an incredible amount of moisture and flavor while also adding some very needed fat to help retain both.
Word to the wise: buttermilk promotes browning so watch your breast carefully as you start to get into the latter stages of roasting. The breast in the picture had foil on it for the last 15 minutes of roasting.
Buttermilk Brined Turkey Breast
- 4-5 pound bone-in turkey breast
- 1 quart of buttermilk
- 1 quart of water
- 1/2 cup of salt
- 1/4 cup of sugar
- 5 smashed garlic cloves
- 1 teaspoon peppercorns (white are ideal)
- 1 bay leaf
- Citrus fruit slices (A couple of lemons and oranges is plenty.)
Pour the water into a sauce pan, along with the salt, sugar, garlic, pepper and bay leaf. Bring everything to a boil, then remove from the heat, stirring to dissolve the sugar and salt. Let the brine cool to room temperature. Once it’s cool, combine it with the buttermilk, then pour the mixture over the turkey breast in a brining bag or small bucket. Cover and refrigerate for 24 hours.
Preheat the oven to 375℉, remove the turkey from the brine, and let drain on paper towels, blotting to remove excess moisture from the skin. Scatter your fruit in the bottom of a roasting pan or large skillet, place a trivet or rack on top of that, then set the turkey on top. Roast uncovered until the skin is well-browned, covering with foil towards the end if it starts to look dicey. Continue to roast until the thickest part of the breast reads 150℉, about 90 minutes to two hours. If your breasts are Dolly Parton sized 😉 cook them a little longer. Remove from the oven, and let rest for 15 minutes before carving. Sprinkle with some sea salt and citrus zest before serving. #ThisGirlLovesToEat
This week is all about making Thanksgiving desserts that those in your family who live the Paleo or Keto lifestyle can enjoy with you. Yesterday was Pumpkin Mousse, and today we’re taking on traditional pumpkin pie in a keto crust.
The great things about this crust is that it can be used for either sweet or savory pies and that, even if you have the most vocal of coconut haters, they shouldn’t be able to smell or taste that coconut is your secret ingredient.
Keto Low Carb Crust
- 2 eggs
- 1 tbsp extra virgin olive oil
- 1 tsp vanilla extract- eliminate for savory
- 1/4 cup Swerve sweetener -eliminate for savory
- 1/4 tsp salt
- 1 cup coconut flour
- 1/2 cup butter cold cut into cubes
- Preheat oven to 400 degrees F.
- Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.
- In another bowl whisk the remaining ingredients together until combined.
- Pour the dry and wet mixture into a food processor.
- Add the cubed butter. Process by pulsing until it looks like crumbles.
- Spray a pie plate with cooking spray and pour crumbles into pie plate.
- Press with hands to form dough right in the pie plate. Alternately you can also roll out dough between two pieces of parchment paper and flip over into a 9 inch pie plate.
- Using a fork randomly make holes into the bottom of the crust.
- Bake the crust 10 minutes or until golden.
- Cover the crust edges with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.
- Take crust out of the oven, cool completely, and add your filling.
Easy Low Carb Keto Pumpkin Pie
- 1 15-oz can Pumpkin puree
- 1/2 cup Heavy cream (or coconut cream for dairy-free/paleo)
- 2 large Eggs (at room temperature)
- 2/3 cup Powdered erythritol (Truvia)
- 2 tsp Pumpkin pie spice
- 1/4 tsp Sea salt
- 1 tsp Vanilla extract (optional)
- 1 tsp Blackstrap molasses (optional)
Beat together all ingredients at medium-low speed, until smooth. (Don’t over mix.)
When the pie crust is done baking, reduce the oven temperature to 325 degrees F. Cool the crust on the counter for at least 10 minutes, longer if you have time.
Pour the filling into the crust. Gently tap on the counter to release air bubbles.
Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust starts to brown too much, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard before it sets.)
Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.
Serving size: 1 slice, or 1/12 of entire pie
Calories: 244 | Fat: 21g | Total Carbs: 8g | Net Carbs: 4g | Fiber: 4g | Sugar: 2g | Protein: 7g
Big thanks to Maya Krampf at Wholesome Yum
for creating the pie filling & getting the recipe just right! #ThisGirlLovesToEat
One of the biggest bummers for the Keto crowd during the holidays is feeling left out of all the baked goods and treats that others share at parties and family gatherings. Well, not this year! #ThisGirlLovesToEat
Shape Magazine gathered and shared some recipes that help those living the Keto lifestyle enjoy the flavors of the season without sacrificing their diet goals.
The mousse below takes 10 minutes to make and can even be put into a keto pie crust. If, by some chance, you don’t eat it all in one sitting, this mousse can be stored in air tight containers or in glass cups covered with plastic wrap for 5 days in the fridge.
Keto Pumpkin Mousse
- 8 oz Mascarpone or whole fat cream cheese (room temperature for at least 15 minutes)
- 1/4 cup Swerve Confectioners
- 1/2 tsp vanilla extract optional
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 cup heavy whipping cream (+additional to whip & top the dessert with)
- Place mascarpone and low-carb sweetener in a deep bowl. Beat with an electric mixer on low for 2 minutes.
- Add vanilla, pumpkin and pumpkin pie spice. Beat on low until incorporated.
- Slowly, with the mixer running on low, add the heavy cream. Beat just until incorporated and fluffy, or for 2 minutes. Do not over beat.
- Top with whipped cream (optional), chopped sugar-free chocolate and mint
Amount Per Serving
Calories 247 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 15g 75%
Cholesterol 64mg 21%
Sodium 29mg 1%
Potassium 56mg 2%
Total Carbohydrates 4g 1%
Protein 3g 6%
Vitamin A 80%
Vitamin C 1%
I have been cooking Thanksgiving dinner for my own family for the past 25 years, or so, and have never attempted to make home made stock. I never saw my Grandpa (THE Thanksgiving GURU in our family) make his own stock, as far as I knew, canned stock was the only stock there was. #1970sCannedFoodKid
This year, since I’m trying to keep the meal as clean (read: uncanned) as I can this year to try and keep close to my Keto goals, I thought I’d try to make my own stock ahead of time and put it in the freezer to have for basting the bird and making the (Not Keto) stuffing and gravy.
The biggest hassle with making turkey stock is the fact that you have to make a whole turkey first to have a turkey carcass on hand. I did find a way around this: I use turkey thighs, because I like the moister dark thigh meat, which I buy at my local grocery store, in this case, the Gelson’s a couple of miles from my house. I like the upscale Gelson’s Market because it offers antibiotic-free, fresh, organic, and kosher (if that is important to you) turkeys and turkey pieces.
While not an all day process, it is a two part process. First you have to cook the turkey parts and then you can make the stock. Luckily the pressure cooker makes both parts easy.
Pressure Cooker Turkey Thighs
- 4 turkey thighs
- 4 TBLS olive oil
- 1 medium onion, peeled, and chopped into large chunks
- 4-6 cloves of garlic, peeled and chopped
- Zatarain’s Creole Seasoning
- salt and pepper (if not using the Creole seasoning)
- 24 oz low sodium chicken or vegetable stock
- Set your pressure cooker to the “Brown” setting
- Add 1-2 TBLS olive oil to the pressure cooker.
- Season your thighs liberally. I prefer to use Creole seasoning but you can use salt and pepper.
- Brown your thighs, two at a time, on all sides. Make sure that the skin side is a deep, golden brown to ensure that the fat is rendered and the flavor is sealed into the meat. Remove the browned thighs and set aside.
- Slip the skin off of the thighs and return to the pressure cooker to render as much of the fat into the pot as possible.
- Add the rest of the olive oil and the chopped onion. Saute the onion for about 5 minutes and then add the garlic. Cook for another 2 to 3 minutes.
- Add the thighs back to the pot. Stir the onion and garlic up onto the chicken then season with salt & pepper, add the red wine vinegar and the stock.
- Lock the lid and cook on high pressure for one hour. When cooking is finished, allow to return back to pressure naturally (about 30 minutes).
- Remove thighs from pressure cooker and put on plate for removal of meat from the bones. Leave everything else in the pot.
**To Use Thighs For Stock: The meat will easily shred right off the bone, but don’t worry, plenty remains to flavor the broth. Store the shredded thigh meat in a covered container or zip bag to use in sandwiches, add to soup or eat in other meals.
Continue Preparing the Stock
- bones from cooked turkey thighs (retained from recipe above)
- 1/2 cup chopped turkey thigh (from recipe above)
- 2 stalks celery, roughly cut into about 1″ pieces
- 2 carrots, scrubbed and roughly cut into about 1″ pieces
- 2 Bay leaves
- 5 sprigs fresh parsley
- 3 sprigs fresh thyme
- 1/2 teaspoon whole peppercorns
- 2 tsp pink Himalayan Sea Salt (you can use any sea salt – I like this one)
- 3 cups water
- Add the skin, bones, chopped meat, celery, carrot, bay leaves, parsley, thyme, peppercorns, and salt to the vegetables and cooking liquid already in the pressure cooker pot, then add water.
- Pressure cook on high for 60 minutes.
- Let the pressure come down naturally – about 30 minutes.
- Scoop the bones and vegetables out of the pot with a slotted spoon and discard.
- Strain the stock through a fine mesh strainer and discard the solids.
- After the stock is completely cooled, I portioned it into quart-sized zip lock freezer bags. It can be frozen for up to 3 months.
**Tip – If you use glass jars make sure to leave about an inch of head room or your jar could break when it freezes. #ThisGirlLovesToEat
One of the things I hear people complain about when summer ends is that cook-out season is over. I’ve always thought that was odd. My family grilled year round. I remember my dad and grandpa out on the deck of our mountain cabin, even in the snow, grilling steaks on the BBQ. For some people though, the harshness of the winters where they live just doesn’t make that an option. Solution: their oven’s broiler and a good broiler pan!
I’d never consider it if I had to use the hard to clean, slide out broiler pan drawer that was part of my mom’s 1970’s oven. Thankfully technology has improved enough to encourage me to give indoor broiling a try. When I upgraded my slide in range there was a parts order form included. The only thing that caught my eye was an easy to clean broiler pan with a roasting rack. Once I had the part number it was easy to find, and get it faster, on Amazon. As soon as I got it, I started experimenting with fast & easy indoor grilling recipes for the winter. This #KetoFriendly swordfish recipe was so good that my husband forgave me for paying #WholeFoods prices for the #WildCaught delicacy.
Indoor Grilled Swordfish
- 2 – 4 to 6 oz swordfish fillets
- Juice of 1/2 a lemon
- 1/4 cup butter melted
- freshly ground sea salt
- freshly ground black pepper
- 3 cups arugula
- sliced cucumber
- sliced tomato
- bottled red wine vinaigrette
- olive oil spray
Remove the slotted top of the broiler rack and set aside. Line the inside of the broiler pan with aluminum foil (for easy cleanup). Spray the roasting rack lightly with olive oil spray and place onto the foil lined broiler pan.
Liberally salt and pepper one side of the swordfish steaks and place, seasoned side down, onto the prepared rack. Salt and pepper the top side of the swordfish steaks, then squeeze your lemon over each steak until you’ve gotten about 2 tsp of juice on each steak. Brush each steak with the melted butter. Put them under the broiler, about 2 to 3 inches from the heat source. Broil the steaks for about 4 minutes.
Turn the swordfish steaks, squeeze your lemon over each steak, brush each with melted butter and broil for 5 minutes longer. DO NOT OVERCOOK or your swordfish will get rubbery. When your steaks have finished cooking, remove the broiling pan from the oven, set on the stove, and tent loosely with foil while you prepare your salad.
Divide the arugula between 2 plates. Divide your tomatoes between the plates, with then just to the side of the arugula. Stack & quarter your cucumber slices then divide them between the plates, scattering them atop the arugula. If it’s avocado season, and you like them, slice one up and add it to the top of your salad. Lightly dress your salad with 2 TBLS red wine vinaigrette. You don’t want to overpower the lightness of your fish. #ThisGirlLovesToEat