While there aren’t many of them left around near me, the worst part of going to Outback Restaurant was having to pass up their Blooming Onion because of the 155 whopping grams of fat and 123 grams of Carbs from the corn starch and flour they have in them from the deep frying. Thankfully there is a work around now that there’s the air fryer, using this slimmed down recipe, that results in a total of 8 grams of fat and 10 grams of carbs per serving! That makes this a treat I can add to my #KetoLifestyle on occasion, which makes me very happy!
Air Fried Skinny Bloomin’ Onion
- 1 Large Sweet Onion (I use a Vidalia) about 1 Pound
- 6 ounces Beer or Seltzer
- 1+1/2 Cup Flour (I use Bob’s Red Mill Paleo Baking Flour Mix)
- 1 Egg
- 2 tsps Salt
- 1 tsp Cayenne Pepper
- 2 TBLS Paprika
- 1/2 tsp Dried Thyme
- 1/2 tsp Dried Oregano
- 1/2 tsp Ground Cumin
- Freshly Ground Black Pepper
- Olive Oil Spray
Peel and cut your onion: 1. Cut off 1/2 inch from the pointy stem end of the onion, then peel. 2. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board. 3. Repeat to make four evenly spaced cuts around the onion. 4. Continue slicing between each section until you have 16 evenly spaced cuts. 5. Turn the onion over and use your fingers to gently separate the outer pieces.
In one bowl mix the beer, 1/2 cup of the flour, and the egg. In a second bowl mix the remaining flour and the seasonings.
Dip the onion in the beer batter first and be sure to get in between all of the petals, next dip the onion in the flour and spice mixture making sure that there is coverage in between every petal. I wear rubber gloves and use a separate hand for wet and dry.
Spray the entire onion with Olive Oil Cooking Spray and Air fry for 13-15 minutes or unti golden brown and done in all of the crevices.
While the onion is cooking prepare the sauce. Combine:
- 2 TBLS Mayonnaise
- 2 TBLS Sour Cream
- 1+1/2 tsp Ketchup (I use sugar free ketchup)
- 1/2 tsp Worcestershire Sauce
- 1 TBLS Drained Horseradish
- 1/4 tsp Paprika
- Pinch Cayenne Pepper
- Freshly Ground Salt & Pepper to taste
Cover and refrigerate until ready to serve.
Serve the onion piping hot with the sauce. #ThisGirlLovesToEat
After my first air frying test with the avocado fries didn’t bomb, I moved on to the scary territory of chicken. Chicken can be hard to cook because you need to monitor the temperature very closely. It has to be cooked enough so you don’t get sick, but if you cook it too much it turns into a rubbery or dry mess. The out of sight, cook in a drawer without benefit of monitoring with a meat thermometer, method was a little bit daunting. It turns out I had no reason to fear.
Buffalo Chicken Meatballs
- 1+1/2 Pounds Ground Chicken Thigh
- 1 Egg beaten
- 1 Green Onion chopped
- 1 Stalk Celery, finely chopped
- 2 +1/2 TBLS Almond Flour (not finely ground)
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Dried Oregano
- 1 tsp Ground Black Pepper.
- 1 tsp Salt
- 1 – 1+1/2 Cups Buffalo Wing Sauce (I like Frank’s Red Hot)
Layout a sheet of waxed paper on your counter.
In a large bowl, combine all ingredients, minus the buffalo sauce. Mix well using your hands. Mixture will be sticky, I wear disposable gloves.
Roll mixture into about 2″ balls and layout on the wax paper until all of the meat is formed into balls.
Remove the air fryer basket and grease or spray it lightly with olive oil. Place a single layer of the meatballs into the basket, put it into the air fryer, set the temperature to 400° F and cook for 13 minutes. When cooking is complete check your meatballs to make sure they are evenly browned all the way around. If they aren’t, add another 2 minutes time and finish cooking the meatballs.
When time is done, immediately remove the meatballs from the basket to a serving dish and drizzle with the sauce or put the meatballs into a bowl with a lid and toss the meatballs with the sauce to cover them completely in the sauce. Serve with low carb ranch dressing and carrot & celery sticks if desired. #ThisGirlLovesToEat
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
Woman (and) man cannot live on low carb food alone! This woman needs, what my daddy used to call, a 5 O’Clocker when the stressful day is through. Be it a lovely glass of red wine, a bubbly glass of Champagne, or a down and dirty cocktail, there is just something comforting about that time when I finally get to sit and pet my labs while I throw off the stresses and worries of the day.
Thankfully, there’s no reason I have to ruin my diet while doing so. There are no carbs in a 1+1/2 ounce pour of straight spirits like whiskey, rum, and vodka; a 5 ounce glass of red wine has 2.5 grams of carbs, and the drinks below, adapted from Lowcarb-ology, have 0-3 grams of carbs, so those of us who actively participate in the #KetoLifestyle can imbibe guiltlessly, as long as we also remember that frequent consumption of alcohol while dieting can stall weight loss (if that is our goal).
Vanilla Old Fashioned
- 1″ piece of orange peel
- 1″ vanilla bean, split in half
- 2 ounces good quality bourbon (I prefer Maker’s Mark/Maker’s 46)
- 1 tsp sugar free vanilla syrup (I use Torani)
- Club Soda or Zevia sparkling water mandarin orange (I get it at Whole Foods) – optional
Rub the inner part of the orange peel around the inside and rim of the glass, then muddle the peel and vanilla bean at the bottom of the glass.
Add the bourbon and vanilla syrup. Stir, add a single globe or block cube of ice (for slow melting) & top with an ounce of club soda (give a quick stir) if desired. 130 Calories / 0 Carbs
- 1 ounce Pineapple Vodka (I like Skyy Infusions Pineapple)
- 2 ounces Vodka (Grey Goose is my preference)
- 1 drop peppermint oil (it needs to be for ingestion) or 1 ounce sugar free Torani peppermint syrup (optional but for the minty taste, you need one or the other)
- 1-2 drops blue food color or, if you have it, you can use blue zero calorie water enhancing drops like Zio blue
- 1 tsp lime juice
- 6 ounces sugar free ginger beer (I like 0 carb/0 calorie Zevia – I found it on Amazon)
Add all ingredients, except the ginger beer) to a shaker with ice and shake until well chilled. Strain into a rocks glass filled with ice, top with ginger beer and garnish with a wedge of lime & sprig of peppermint. 194 Calories / 0 Carbs
And, as always, my #MomReminder, anyone who drinks alcoholic beverages please do so responsibly. Always designate a sober driver, pre-schedule the very inexpensive option of Uber or take a taxi. #DontDrinkAndDrive.
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
It’s been TOO DAMN HOT to cook this week. When not wearing out my #DoorDash app, I’ve been looking for as many cold dinner solutions as possible. I found one I love on Emeril Lagasse’s website: www.emerils.com.
It’s quick & easy to throw together and pairs well with pre-cooked, chilled jumbo shrimp or maybe a sandwich made from a leftover store-bought rotisserie chicken or deli turkey breast. Add a glass of perfectly chilled Sauvignon Blanc with melon undertones, like the 2014 Westerly Sauvignon Blanc has, and you have a terrific weeknight meal!
Cantaloupe, Prosciutto, & Arugula Salad
- 1/4 cup champagne vinegar or white-wine vinegar
- 1 tablespoon minced shallot
- 1/2 teaspoon minced garlic
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup vegetable oil or vegetable-olive oil blend
- 1 tablespoon minced mixed fresh herbs (such as basil, chives, and parsley)
- 8 ounces fresh arugula, rinsed and spun dry
- 1/2 cup thinly sliced red onion
- 1 cantaloupe, halved, seeded, peeled, and cut into thin wedges
- 6 to 8 thin slices prosciutto, torn into bite-size pieces
In a mixing bowl, combine the vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad.
In a large bowl, combine the arugula and red onion. Drizzle in 1/4 cup of the vinaigrette and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine.
Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately.
**Tip: Any unused vinaigrette can be stored in an airtight container in the refrigerator for up to 2 days.
A nice big pile of this salad and cold glass of Westerly Sauvignon Blanc in my sassy Lolita wine glass is sure to make me feel instantly cooler! #ThisGirlLovesToEat
I saw this on Pinterest and not only is it quick & easy to make, it is sinfully delicious without being heavy in calories or carbs! Thanks go to The Sugar Free Mom, Brenda Bennett, for this wonderful, easy to make, treat!
Low Carb Pumpkin Cheesecake Mousse
In a KitchenAid or stand mixer blend cream cheese and pumpkin until smooth.
Add the rest of the ingredients and blend until whipped and fluffy about 5 minutes.
Taste and adjust sweetener to your liking if needed.
Pipe into serving glasses and top with cacao nibs or brown sugar sub like Sukrin if desired. Best if Chilled about an hour to set and thicken but still fantastic to enjoy immediately!
Keep refrigerated until ready to serve.
Amount Per Serving (0.5 cup)
Calories 280 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 16g 80%
Cholesterol 95mg 32%
Sodium 186mg 8%
Potassium 154mg 4%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Protein 3g 6%
Vitamin A 132.1%
Vitamin C 2.2%
* Percent Daily Values are based on a 2000 calorie diet.
If you’re interested in the things I may not devote an entire blog post to like: health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, gadget reviews, photos and other things that make my mouth water, I have a community page on Facebook: https://www.facebook.com/ThisGirlLovesHerFood