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
I am a Keto believer, but I have paid little attention to the addition of the fat bombs, touted by Keto experts as a necessity, thinking of them instead as desserts I didn’t need. I couldn’t have been more wrong.
Scientists say that, no matter what diet plan you follow, at least 20% of our calories should be from #GoodFats.
- We need fats to absorb fat soluble Vitamins A, D, E & K
- Research suggests that monounsaturated fats (from avocados, peanuts & olives) can lower ‘bad’ LDL cholesterol and increase ‘good’ HDL cholesterol
- Fats take longer to digest, keep blood sugar levels stable, and help us to feel fuller for longer.
While I have lost all of the weight I wanted to initially, and quicker than I thought I would, as I came up on my goal weight I realized that I was starting to lose some of my hard earned muscle tone. If I was burning so much fat with Keto, how was this possible? Turns out I was wrong about that as well. Without adding the required amount of fat to my diet, when my body ran out of fat to burn it was turning to sugars/carbs, of which there are few in a Keto diet, and once those are depleted what’s left to burn? Muscle! The same applies to those on any other type of carbohydrate restricted diet, like Atkins. So, this is me jumping on the #FatBombBandWagon!
Chocolate Cheesecake Fat Bombs
- 8 oz softened cream cheese
- 2 oz Confectioners (Powdered) Stevia (Erythritol / Swerve)
- 1 tsp Vanilla
- 7 oz Heavy Whipping Cream
- 5 oz Sugar Free Chocolate
Melt the chocolate in the microwave in 30 second increments until smooth when stirred. Set aside. Place the softened cream cheese in a bowl, mix on medium speed until smooth. Add powdered Stevia and Vanilla. Mix on low speed until combined. Add the heavy cream. Mix on medium speed until smooth and beginning to thicken. Add the melted chocolate and continue mixing on medium speed, until all ingredients are completely combined and the mixture is firm enough to spoon or pipe into small/mini paper lined mini muffin pans or prepared silicone candy molds. Once all of the liners are filled, cover and chill for at least 3 hours. The longer they chill the better. Store in a tightly sealed container in the refrigerator for up to 1 week and freeze for up to 3 months. #ThisGirlLovesToEat
Fall officially started two days ago. Temperatures in most of the United States (not here in Southern California, of course) have begun dropping and falling leaves are all over the ground with colors ranging from light green to yellow, orange, red and brown. But to a very large, very loyal, bordering on fanatical. portion of society, MOST importantly it’s #PumpkinSpice everything season.
In keeping with the season, and my requirement that as many of the recipes I share be quick, easy & don’t require ingredients I can’t find at my local grocery stores, enjoy this granola recipe, found on Blissful Basil, that also fulfills a category I don’t usually include: it’s vegan!
Vegan Pumpkin Spice Granola Clusters
- 1 1/2 cups rolled oats*
- 1 cup unsweetened flaked coconut
- 3/4 cup raw shelled pepitas (pumpkin seeds)
- 1/2 cup raw pecan halves, roughly chopped
- 1/2 cup pure maple syrup
- 1/4 cup creamy unsalted almond butter
- 1/4 cup virgin coconut oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine grain sea salt
Preheat oven to 275F. Line a large baking tray with parchment paper.
Add the rolled oats, coconut flakes, pepitas, and pecans to a large mixing bowl and stir to combine.
In a medium saucepan, whisk together the maple syrup, almond butter, coconut oil, vanilla, cinnamon, nutmeg, ginger, allspice, cloves, and sea salt over low heat for 3 to 5 minutes or until smooth and glossy. Pour over the oat mixture and stir very thoroughly to combine (you want every last bit of the dry mixture to be evenly coated).
Turn the mixture out onto the lined baking tray and use a fork to gently nudge it across the pan, spreading it into an even layer that’s just shy of 1/2 inch thick. It’s okay if there are gaps or holes between clumps of granola.
Bake for 38 to 48 minutes, or until the top is light golden-brown, the granola near the edges of the pan is just beginning to turn deep golden-brown, and the granola feels dry and firm but not yet crisp to the touch. (Note: I recommend keeping a watchful eye on it and checking it a few times as it bakes. Granola doesn’t become crisp and crunchy until it’s had a chance to cool, so rely on look and scent more than touch or you’ll end up with burnt granola.)
Once the granola is ready, remove the pan from the oven and place it on an oven-safe cooling rack to allow air to circulate beneath and around the pan to efficiently cool and crisp the granola.
Allow the granola to cool completely on the pan until it’s not even the slightest bit warm to the touch. If you start moving it around or try to break it into clusters while it’s still warm, it will crumble. I recommend a minimum 45 minutes of cool time at room temperature, but try to hold out for 1 hour if you can.
Once the granola is completely cool, break it into pieces of desired size and store in large airtight glass jars to maintain its crunch.
This granola can be enjoyed many ways:
- Crumble over plain or vanilla yogurt
- Drop chunks over ice cream (my guilty pleasure)
- Pile in a bowl, top with berries and/or some bananas and milk for breakfast; or
- Eat the clusters straight from the jar
You can’t go wrong, no matter how you enjoy these. #ThisGirlLovesToEat