Angel Food Cupcakes with Cream Cheese Frosting

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Admittedly I prefer cooking meals to baking any day!  My desserts are never pretty. 😐  Regardless, I bit the bullet today and prepared to make something to take to a 4th of July BBQ tomorrow.  I thought about cookies, but wasn’t in the mood for something so labor intensive, then came upon a long forgotten boxed angel food cake mix in my cupboard.  The “best by” date had admittedly passed, but since the only added ingredient was water, I decided to give it a shot… #ThisGirlLovesToEat

Angel Food Cupcakes

  • 1 Box Betty Crocker Angel Food Cake Mix
  • 1+1/4 Cups Water

Add water to cake mix in metal or glass bowl and mix on low 30 seconds then medium for 1 minute.  Divide batter between 24 paper lined cupcake pan holes and put pans into a preheated 375° F oven.  Bake for 18 minutes, or until tops are browned and not sticky to the touch.  Remove from oven when done baking and cool on wire racks until ready to frost.

Cream Cheese Frosting

  • 12 Ounces Cream Cheese
  • 12 TBLS (3/4 Cup) Room Temperature Butter
  • 1+1/2 tsp Vanilla
  • 4+1/2 Cups Confectioner’s (Powdered) Sugar

Put butter, vanilla, and cream cheese in the bowl of your stand mixer and beat on medium speed until well combined.  Reduce speed to low and slowly add the powdered sugar until all is incorporated then turn speed to medium and whip until frosting is light and fluffy.

Frost each of the cupcakes & enjoy!  Keep in refrigerator.

Nutrition Information (24 Servings)

  • 236 Calories:  70 Calories (Cupcake)     166 Calories (Frosting)
  • 8.28 g Fat (All from the Frosting)
  • 38 g Carbs:  16 g Carbs (Cupcake)     22 g Carbs (Frosting)
  • 2 g Protein:  1.5 g Protein (Cupcake)     .65 g Protein (Frosting)

Protein Packed Meatballs

proteinpackedmeatballs

I am guilty of not getting enough protein in my diet and need to take every chance I can to pack extra grams in where I can.  These #KetoFriendly meatballs can be served as an appetizer, between meal snack, light lunch main with a salad or vegetables, or even added to a sauce with zoodles for a perfect #KetoMeal.  Of course, if you aren’t Keto, feel free to add them to any rice, potato, or pasta dish you choose!

Protein Packed Meatballs

Combine everything except the ground beef in the container for your blender, food processor, or Vitamix.  Set your speed to the lowest, or start with a pulse, to begin chopping your spinach up.  Once the spinach is broken down, turn the speed up to medium to make sure your ingredients are combined but not liquified.  It should only take about 15 – 20 seconds.

Put your ground beef into a medium mixing bowl and pour/scrape the blender contents on top.  I put on rubber gloves at this point and use my hands to mix everything thoroughly.

Give the bottom of the basket of your air fryer a very light, quick spritz with olive oil spray.  Roll balls with about 1 TBLS of the meat mixture (doesn’t have to be exact) and set them into your air fryer basket.  Leave a bit of space between them, you want the air to circulate around them so they cook evenly.

When you’ve filled your basket with 12-15 about 1″ meatballs (that’s how many fit in my Dash Deluxe 6 Qt Air Fryer basket), set your timer for 9 minutes at 375° F.

Shake your basket at about 6 minutes to make sure the bottoms release and get browned.  When they’re lightly browned all over, remove them from the basket and cook the rest of the meatballs.  You should end up with about 30.

If desired, serve with your favorite low-carb / sugar free marinara sauce.  Some good ones are Rao’s, Newman’s Own and Yo Mama’s.  You can see all of them (and their nutrition information) at this link.  #ThisGirlLovesToEat

Nutrition Information (Serving Size 5 Meatballs)

  • 231 Calories
  • 15 g Fat
  • <1 g Carbs
  • 18 g Protein

 

Keto Friendly Anytime Smoothie

AnytimeSmoothieDeciding 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.

Keto Friendly Anytime Smoothie

  • 1 Cup Cold Water
  • 1 Cup Halved Strawberries
  • 2 Cups (packed) Fresh Baby Spinach
  • 1 Scoop No Carb Protein Powder (I use Isopure Zero Carb Creamy Vanilla)
  • 1 Cup Ice Cubes

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.

Nutrition Information (Serves 1)

  • 162 Calories
  • 0 g Fat
  • 8 g Carbohydrates
  • 28 g Protein

Cheesy Keto Cauli-Grits

I like a big breakfast and thought that living a Keto Lifestyle limited my breakfast choices.  A little experimentation corrected that notion.

1

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

Cheesy Keto Cauli-Grits

  • 2 Cups Shredded Cauliflower
  • 4 oz Cream Cheese
  • 1/4 Cup Shredded Sharp Cheddar Cheese
  • 1/2 tsp Freshly Ground Pepper
  • 1/4 tsp Freshly Ground Sea Salt

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)

  • 83.25 Calories
  • 7.2 g Fat
  • 1 g Carbs
  • 3.32 g Protein

22 Minute Chicken Schwarma

Earlier today I posted recipes for #KetoFlatbread and Lemon Tahini Sauce.  Now, thanks to this #HowToVideo, here’s something to top your Keto flatbread with! #ThisGirlLovesToEat

22 Minute Chicken Schwarma

  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground cinnamon
  • 4 tablespoons olive oil, divided
  • 1 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 pounds boneless, skinless chicken thighs, trimmed
  • 4 Keto Flatbreads
  • 2 tablespoons fresh lemon juice, divided
  • 1/2 large English hothouse cucumber, halved lengthwise, cut into 1/4″-thick half-moons (about 1 cup)
  • 2 cups shredded romaine lettuce
  • 3/4 cup small cherry or grape tomatoes, halved (about 5 ounces)
  • 1/3 cup thinly sliced red onion
  1. Preheat oven to 425°F. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 Tbsp. oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 12–15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.
  2. Toss cucumber, lettuce, tomatoes, onion, 2 Tbsp. lemon juice, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in another medium bowl.
  3. Thinly slice chicken. Place 1 warmed Keto Flatbread on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each Keto Flatbread with 2 Tbsp. Lemon Tahini Sauce; top with dill and mint. Serve remaining Lemon Tahini Sauce alongside.

Keto Flatbread & Lemon Tahini Sauce

My next post is going to be for Chicken Shawarma, but I was really sad that, in order to really enjoy it I’d need to cheat with a high carb Pita and Tahini sauce.

After doing some research and taking a couple of tries in the kitchen though, I discovered that making an acceptable Keto flatbread to host the deliciousness of the flavorful chicken dish, kebabs, or any other Middle Eastern delicacy isn’t that hard at all!

flatbread

Keto Flatbread

  • 2 Large Eggs
  • 2 tsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 2 Cups (6 oz) Shredded Full Fat Mozzarella Cheese
  • 1+1/2 Cups Finely Ground Almond Flour
  • 1/2 tsp Dried Thyme

Preheat the oven to 400° F.

In a large bowl, beat the eggs until they are light and frothy then add the salt and baking powder in, making sure to mix well.  Mix the mozzarella in with a spatula.  Add in the almond flour and mix everything well.

Wearing rubber prep gloves, put some oil on your hands and continue mixing with your hands, then separate the dough in 5 equal balls.   Flatten each section of dough into a disc and spread them out on a piece of parchment paper.  Place another piece of parchment paper on top of the flattened discs.

Use a rolling pin to flatten each disc further until they are about 5-6 inches in diameter.

Transfer the dough and bottom piece of parchment to a sheet tray, sprinkle with dried thyme, and bake for 13-15 minutes, or until golden brown.  When the flat breads have finished cooking, remove from the oven and set on a wire rack to cool.

TIP:  Flatbread will keep 3-4 days in the refrigerator in a zip bag, or can be frozen for 3 months.

lemontahini

Lemon Tahini Sauce

  • 1/3 Cup Sesame Tahini – I use Kevala Organic Sesame Tahini
  • 2 Cloves Garlic Crushed (2 tsp jarred crushed garlic)
  • Juice of 1 Medium Lemon
  • 1/4 tsp Freshly Ground Sea Salt
  • Ice Water
  • 1 tsp Freshly Chopped Parsley

Put garlic in a small bowl and cover with the juice of 1 lemon.

Let sit for 5-15 minutes until the raw flavor of the garlic goes away.  Add the tahini to a blender or small food processor, or use a handheld immersion bender in a tall and narrow jar.

Add the garlic/lemon juice blend, the parsley, and the salt, and blend for a few seconds.  Add some ice water(about 2-4 tablespoons) while blending and keep going until the texture is smooth and creamy.  If you need to add more water, do so. If the tahini gets too loose, add more tahini.  Check the seasoning and put in the refrigerator in a sealed container until needed.

The tahini sauce will last for 5 days in the refrigerator but can’t be frozen.

Use the flatbread as your base to build your kebab or Schwarma plate and dress with the tahini sauce.  #ThisGirlLovesToEat

Keto Breakfast Griddler

Now that I’ve gone to #2ADays with original recipes plus a little something extra, I thought the perfect way to start is with this breakfast to grab and go!

#ThisGirlLovesToEat

Foolproof Cauliflower Crust

If at first you don’t succeed…listen to the experts and get a pizza stone if you don’t have one.  I got mine at Pampered Chef, but this Weber 8836 with the carrying tray is a great one too:

Next, find a video how-to on Epicurious.com.


Cauliflower Crust Pizza with Tomatoes & Mozzarella

  • 1 small head of cauliflower (about 1 pound), coarsely chopped
  • 1 large egg, lightly beaten
  • 1 cup grated Parmesan (about 3 ounces)
  • 3/4 cup finely ground almond meal or almond flour
  • 1 garlic clove, finely chopped
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups shredded part-skim mozzarella (about 5 ounces), divided
  • Vegetable oil (for brushing)
  • 1/2 cup marinara sauce
  • 1/4 cup basil leaves, torn
  • 1/2 teaspoon red pepper flakes (optional)
  1. Arrange a rack in middle of oven; place pizza stone or inverted (if rimmed) baking sheet on rack. Preheat to 425°F.
  2. Working in batches if needed, pulse cauliflower in a food processor fitted with the blade, or grate using the medium holes of a box grater, until fine crumbs form and are rice-like in texture. Transfer to a clean kitchen towel and tightly squeeze to remove as much liquid as possible.
  3. Mix cauliflower, egg, Parmesan, almond meal, garlic, Italian seasoning, salt, and black pepper in a medium bowl until mixture holds together when pinched.
  4. Line pizza peel or second baking sheet with parchment paper; generously brush with oil. Form cauliflower mixture into a 12″ circle with your hands on parchment. Using a rolling pin, make thickness as even as possible. Carefully slide parchment onto preheated pizza stone or baking sheet.
  5. Bake cauliflower crust until golden brown and firm to the touch, rotating halfway through, 20–22 minutes.
  6. Remove from oven. Sprinkle with 1 1/4 cups mozzarella. Top with sauce, using the back of a spoon to spread over cheese. Sprinkle with remaining 1/4 cup mozzarella.
  7. Slide pizza back onto pizza stone or baking sheet and continue to bake until bubbly and browned in spots, 5–7 minutes. Top with basil and red pepper, if using. Let sit 5 minutes, then cut into 6–8 wedges.  #ThisGirlLovesToEat

Broiled Flat Iron Steak

broiledflatironsteakWhen I’m meal prepping, I like to multi-task.  Often I have something in the air fryer, the pressure cooker, in the oven, and even in the broiler simultaneously.  It’s easy to do that when you pre-plan your meals and know your timeline.

I love this marinade for flat iron steak (or any cut of beef) because it allows me to do other dishes while the meat sits in the bag to absorb all of the flavors for four hours.  If you marinate the steak while you’re at work during the day, you’ll be ready to have a great meal on the table for your family in under 30 minutes.  Steam a package of vegetables in the microwave and it’s a simple clean up as well!

Broiled Flat Iron Steak

  • 2 Pounds Flat Iron Steak
  • 2/3 Cup Red Wine (I used full-bodied Westerly Merlot)
  • 1/2 Cup Olive Oil
  • 4 Cloves Crushed Garlic
  • Freshly Ground Sea Salt & Black Pepper

Combine all of the marinade ingredients in a gallon sized zip bag then add the raw steak to the bag.  Push out as much air as you can then zip the bag closed.  Place the bag in the refrigerator and allow the meat to marinate for 4-6 hours.

Set the oven temperature to broil.

Line a broiler pan with foil and top with either the broiler pan top or a roasting rack if one fits on top of your pan.  My oven is a Kitchen Aid and didn’t come with a broiler pan.  There was an option to order one by mail or $49 + Tax and shipping.  I searched the part number on Amazon and found it (with the included roasting rack) for $34.51 + free shipping!  I use it all the time!

When oven has reached it’s temperature, place the pan under the broiler and cook for 6-8 minutes per side.  If you have a nice thick piece of steak you should get a medium end result.  Adjust your time up or down to fit your desired degree of doneness.

For most tender result, slice diagonally across the grain.  #ThisGirlLovesToEat

Nutrition Information (8 – four ounce servings)

  • 331 Calories
  • 26 g Fat
  • 3 g Carbs
  • 21 g Protein

Thai Street Chicken

thaistreetchickenKeith Schroeder of Cooking Light Magazine wrote a book, and received a James Beard Foundation Focus on Health Book Award, Mad Delicious – The Science of Making Healthy Food Taste Amazing!, in 2014 that doesn’t just talk about the what and how of cooking great meals, but also the why.  This recipe is one that was featured in both his book and the magazine, and perfectly illustrates why guests at his table love every dish this Atlanta chef prepares!

If you replace the brown sugar with Sukrin Gold, this recipe can easily become a flavorful, Keto Friendly meal.

Thai Street Chicken

  • 1/2 Cup Cilantro Stems
  • 1/2 Cup Parsley Stems
  • 1 TBLS Brown Sugar
  • 2 tsp White Pepper
  • 2 TBLS Fish Sauce
  • 1 TBLS Oyster Sauce
  • 4 crushed garlic cloves (I use 4 tsp of jarred, crushed garlic)
  • 1 + 1/2 Pounds Boneless/Skinless Chicken Thighs (About 6)
  • Olive Oil Cooking SPray
  • 1 Cup Julienned Carrots
  • 2 Peeled/Scored/Sliced Cucumbers
  • 12 Sprigs Fresh Cilantro
  • 2 Limes Cut into Wedges

Put the parsley & cilantro stems into a gallon sized zip bag and, using a rolling pin or can of vegetables, bruise the stems by pushing down and rolling over the stems from outside the bag.  Add the brown sugar (or brown sugar alternative), the white pepper, the fish and oyster sauces, and the garlic and combine.  Add the chicken, zip the bag closed, and massage the marinade into the thighs.  Refrigerate for 30 minutes.

While the chicken is marinating, prepare the dipping sauce.

Thai Dipping Sauce

  • 6 TBLS White Vinegar
  • 6 TBLS Brown Sugar (or Brown Sugar Alternative)
  • 1/4 Cup Shaved Shallots
  • 4 TBLS Fresh Lime Juice
  • 1 tsp Fish Sauce
  • 2 Minced Thai Bird Chiles
  • 1 Clove Garlic, Crushed (1 tsp jarred crushed garlic)
  • 1/2 tsp White Pepper

In small saucepan, over medium heat, bring the vinegar, sugar and shallots to a boil.  Simmer for another 10 minutes then remove from heat.  Puree with an immersion blender (or in a blender).

Cool and then stir in the lime juice, fish sauce, chiles, garlic and white pepper.

After 30 minutes, removed the marinated chicken from the zip bag and discard the remaining marinade.  Put the chicken thighs on metal skewers.  Make sure your chicken is long and flat, you don’t want cubes with this style chicken.

Heat an oven safe (if cooking in your oven) grill pan, sprayed with Olive Oil cooking spray, over medium-high heat (or in a 300° oven).

Place the skewers on the hot grill and cook for 15 minutes.  Flip the skewers over and cook another 15 minutes.  You should be able to easily pull off a cooked piece of the chicken when it’s done.  Remove the skewers from the heat, slide the chicken off of the skewers and place on one side of a platter to rest for 10 minutes.

On the other side of the patter, in rows, line up the carrots, cucumber, cilantro springs, and lime wedges.  Serve with the dipping sauce.