Avocado Lime Ranch Dressing

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For those who make them, the time to set your resolutions for 2019 is quickly approaching.  If you’re one of the many vowing to lose a few pounds, why wait until after the first of the year to start?  You can get a head start on your goals quite easily.

It’s not hard at all to cut carbs and sugar from your diet while still enjoying the things you like, and making just that small change can make a big impact on your scale quite quickly.  A great place to start, where even guests at your holiday parties won’t notice a difference: Dips & dressings for vegetables or salads.

Avocado Lime Ranch Dressingavcadodipdressing

  • 1 medium ripe avocado
  • 1/3 cup sour cream
  • 1 TBLS mayonnaise
  • 1/3 cup heavy cream
  • 1/4 cup loosely packed chopped fresh cilantro
  • 1+1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • freshly ground pepper (to taste)
  • 2 TBLS olive oil
  • juice from 1 medium lime (about 2 TBLS)
  • 1-2 TBLS shallot finely minced

Add all ingredients to your food processor or blender and process until smooth.  Using a rubber spatula, take a taste.  Adjust your seasonings then scrape all contents into a container with a tightly fitting lid and store in your refrigerator.  Use up within a week.

**TIP:  If the dressing is too thick, pour some into a smaller bowl or cup and add a TBLS or two of milk to thin it down to a better consistency.

This is great on salads, over steamed vegetables, as a dip for fresh vegetables or tortilla chips, and even with Mexican food.

Nutrition information:  Calories 80; Fat 9g; Protein 1g; Net Carbs 1g  #ThisGirlLovesToEat

Peppermint Mocha Latte – Keto Friendly

starbuckPMLatteI love my Starbucks® and my normal latte is #KetoFriendly, but once the holiday peppermint drinks come out it’s really hard to stay away.  Instead I experimented in my kitchen until I got close enough to not feel completely deprived.

Keto Peppermint Mocha Latte

  • 2 – Medium to Bold K-Cup Coffee Pods (Brewed so you have 20 oz of coffee) OR 2+1/2 Cups Bold Brewed Coffee
  • 1/2 Cup Heavy Whipping Cream
  • 1 Cup Milk
  • 2 tsp Unsweetened Cocoa Powder
  • 1/4 tsp Stevia® Liquid Sweetener
  • 1/4 tsp Pure Peppermint Extract OR 1-2 drops #SafeToIngest Peppermint Essential Oil
  • 1 Square (about 1/2 oz) Bittersweet 70% Dark Chocolate
  • Canned Whipped Cream (If Drinking as a Mocha)

peppermintmochalatte

To drink as a Mocha:  In a small saucepan, combine the brewed coffee, the whipping cream, the milk, and the cocoa powder.  Stir until the powder is incorporated.  Add the square of chocolate and stir until completely melted.  Remove from heat and stir in the Stevia® and peppermint.   Divide evenly between 2 oversized coffee mugs that hold at least 16 ounces and top with whipped cream.

To drink as a Latte:  In a small saucepan, combine the brewed coffee, the whipping cream, and the cocoa powder.  Stir until the powder is incorporated.  Add the square of chocolate and stir until completely melted.  Remove from heat and stir in the Stevia® and peppermint.  Divide evenly between 2 oversized coffee mugs that hold at least 16 ounces.

I have a milk steamer that foams as well, but if you don’t there is a very easy solution that I found online:  Place the cup of milk in a microwave-safe 2 1/2 cup container with a lid. Shake vigorously for 1 minute or until milk is frothy and doubled in volume. Remove lid; microwave milk at HIGH for 30 seconds. Top each coffee cup with a dollop of milk froth. Divide any remaining hot milk evenly between the cups.

**TIP  You can make this recipe as fat or thin as you want it based on the milk you choose.  If you don’t need as much fat for your day you can eliminate the whipping cream and use Whole or 2% milk instead.

#ThisGirlLovesToEat

 

Mexican Meatloaf – Keto Friendly

slicedmexicanmeatloaf

Another day – another discovery of a #KetoFriendly main dish that your family won’t miss the carbs in!  You can satisfy them by throwing potatoes into the oven while this is baking and throw some cauliflower into a pan to steam for yourself to mash up for a simple meal.  The best part is that this one is SO low carb that you can easily have your wine PLUS it makes enough for leftovers.  #EverybodyWins #ThisGirlLovesToEat

Keto Mexican Meatloaf

  • 3 pounds ground sirloin (90/10) – if you need more fat you should use 80/20 ground beef
  • 2 large eggs
  • 2/3 cup medium chunky salsa – or whatever heat level you desire
  • 1-2.25 oz can sliced olives
  • 2/3 cup crumbs from saltine crackers (I processed the crackers in my Vitamix)
  • 1 to 2 tsp chili powder
  • 1+1/2 tsp paprika
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 2+1/2 tsp salt
  • 1-10 oz can enchilada sauce – I used Las Palmas (<1g carbs per serving)
  • 1 cup shredded cheddar cheese
  • 2 Roma tomatoes diced
  • 1 ripe medium avocado diced
  • 1/4 cup chopped fresh cilantro
  • sour cream

Heat your oven to 350° and line the inner grease catch tray of your broiler pan with foil.  Place the top portion of the broiler pan back on top after spraying it with olive oil spray.

In a small bowl, combine all of the dry spices with your cracker crumbs.

In a large mixing bowl combine your ground beef/sirloin, eggs, salsa, 1/2 the can of olives, and cracker crumb/spice mixture using your hands.  Form the meat into one long loaf or two smaller loaves.  Cover with 1/3 of the can of the enchilada sauce and put into the oven.

After 30 minutes pull far enough out of the oven to pour another 1/3 of the can of the sauce over the meatloaf and put back into the oven for another 30 minutes then put the rest of the enchilada sauce over the meatloaf.  Cook for another 15 – 20 minutes and take out of the oven.

Let the meat loaf sit for 5 minutes before slicing.  Serve by adding the as little (or as much) of the cheese, avocado, tomatoes, olives, cilantro as you want to the sliced meatloaf.  Drizzle sour cream and additional hot sauce or salsa on top as desired.

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It tastes just like a taco!  Now I’m really looking forward to the leftovers.

 

Aguachile de Camarón

AGUACHILE-DE-CAMARÓN-18072016
Photo By Chelsea Kyle

It seems like every appetizer served at parties, large or small, is forbidden to those who follow the low carb lifestyles touted by the Keto, Paleo and Atkins diets, but who has the time, or patience, to spend making some of the recipes for snacks that are allowed?

I went to a couple of my favorite “regular recipe” resources, Epicurious.com and Emeril’s on Planet Green, to see if there were any easy snack recipes that were low carb friendly and was pleasantly surprised! #ThisGirlLovesToEat

Aguachile de Camarón

  • 2 Quarts Water
  • 2 TBLS Kosher Salt
  • 1 Pound Fresh Jumbo Shrimp, peeled & deveined
  • 1 English Cucumber, peeled
  • 1 Cup Freshly Squeezed Lime Juice
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 Cup Cold Water
  • 2 to 3 Fresh Serrano Chiles, sliced
  • 1 TBLS Chopped Fresh Parsley
  1. Combine 2 quarts water and 2 TBLS cup salt in a large saucepan; bring to a boil.
  2. Butterfly the shrimp, leaving the tail intact.
  3. Add shrimp and immediately turn off the heat.
  4. Let the shrimp sit until just cooked through, 2-3 minutes.
  5. Place shrimp in colander, run under cold water to stop the cooking, then drain.
  6. In a blender, combine the lime juice, olive oil, chiles, and 1/4 cup of cold water. Process until smooth then season to taste with salt.
  7. In a non-reactive bowl combine the shrimp with the dressing.  Cover and put into the refrigerator for 1 hour. (Can be made up to 4 hours before serving)
  8. Cut the cucumber into thin rectangular slices, about 3 inches long, and divide among 4 small plates.
  9. Arrange the shrimp on top of the cucumber slices, season as needed, garnish with chopped parsley, and serve immediately.

**Non-Reactive Bowl:  Stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan.  Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor

Salami Crisps (Epicurious)Salami-Crisps

  • 1/4 Pound (very thinly sliced) Genoa Salami, Soppressata, Pepperoni, Pancetta, Jamón Ibérico, Finocchiona, Coppa, or other charcuterie type dry cured meat
  • Cracked Black Pepper (if using an unspiced meat)
  • Parmesan Cheese (if desired)
  1. Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
  2. Arrange salami slices in 1 layer on 2 large baking sheets lined with parchment paper.
  3. If using Parmesan Cheese, sprinkle slices lightly.
  4. Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10 to 12 minutes.
  5. Transfer slices to a rack to cool. (They will crisp as they cool.)

Serving Suggestion:  Small slices of cheese, olive oil marinated feta, or some herbs mixed into cream cheese are all Keto-friendly and would be good served with these crisps.