These little flavor bombs are #KetoFriendly and are a multi-meal side dish option. They can be a nice hot side to meat, savory stews, or even beside eggs for breakfast. You can even eat them cold, or at room temperature, beside a spicy bowl of chili!
Cheesy Jalapeño Cauliflower Cakes
2 Cups Riced Raw Cauliflower
1 Medium Jalapeño, chopped finely
2 Large Eggs, beaten
2 TBLS Melted Butter
1/3 Cup Grated Parmesan Cheese
1 Cup Grated Gouda Cheese
1 Cup Grated Cheddar Cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 tsp onion powder
1/2 teaspoon baking powder
1/4 cup coconut flour
Preheat oven to 375° F. Grease a 12 Cup muffin tin with olive oil spray and set aside.
Combine the cauliflower, egg, and jalapeno in a medium bowl.
Combine the grated cheeses and the rest of the dry ingredients, then stir into the cauliflower mixture.
Divide evenly between the 12 muffin cups and bake 30 minutes, or until tops are browned. Turn off the oven and leave cakes in the oven for another 30-45 minutes.
Store any uneaten cakes in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. #ThisGirlLovesToEat
Summer is Coming! Can you think of a better way to cool off on a hot summer day than with a boozy adult popsicle? What if it was a Keto treat to boot?
Making them is as easy as combining 3 ingredients, pouring them into an ice pop mold, sliding them into the freezer, and keeping your grubby hands off of them until they have time (overnight is best) to form into decadent boozy refreshment on a stick.
Since going Keto, I’ve missed sandwiches and wraps, so I’m always on the lookout for a low carb replacement. Today I tripped across a simple recipe I could adapt for spinach based wraps that I can use for lunches or even burritos! #ThisGirlLovesToEat
Quick & Easy Spinach Wraps
1/2 – of a 16 oz bag of Frozen Spinach (defrosted)
3 Large Eggs
1/2 tsp Psyllium Husk Powder
1/4 tsp Xanthan Gum
1/8 tsp Freshly Ground Sea Salt
1/8 tsp Freshly Ground Black Pepper
1/4 Cup Mozzarella Cheese
Olive Oil Cooking Spray
Defrost spinach, then squeeze out all of the water.
Put the spinach and all other ingredients in your blender or Vitamix.
Process for 1-2 Minutes, gradually increasing your speed, until all ingredients are combined and very smooth.
Add in 1/2 Cup Mozzarella Cheese. Blend another 15-30 Seconds.
Lightly spray a small skillet with the olive oil spray (I used a 6 1/3″ Le Crueset Skillet) and put on stove with flame set to medium-high heat.
After about 30 seconds, lower heat to medium and pour about 1/2 of the batter in the middle of the pan.
Using a spatula spread the batter out to make a tortilla shape – the mix will be thick but not unspreadable, just keep spreading until you have created an even, thin disc.
Cook for 2-3 minutes, you should see bubbles popping like when cooking a pancake, or until the edges start to shrink away; check if cooked by lifting the edge: if it lifts easily, you can now flip your tortilla over and cook the other side for about another minute.
Remove from pan, cool on a wire rack, and fill with your favorite sandwich or wrap fillings.
Cool completely and make sure wraps are dry before storing in a sealed container, between pieces of parchment or waxed paper, in the refrigerator. Can be frozen in zip bags as well.
Nutrition Information per wrap (makes 3 large wraps):
Roll spinach leaves and slice thinly. Combine spinach, feta and raw, crumbled sausage in a bowl and combine. Divide the mixture evenly between the muffin tins but do not pack down.
Lightly beat the eggs in a medium bowl, beat in the spices, and then the half & half. Divide the egg mixture between the muffin tins and bake for 30 minutes (if using jumbo muffin tins) or 25 minutes for standard sized muffin tins. Egg muffins are done when they brown around the edges, pull away slightly from the sides and are set in the middle.
Nutrition Information (1 egg muffin)
4 g Fat
1 g Carbs
8 g Protein
Muffins can be kept in a sealed container in the refrigerator for a week or the freezer for a month. Heat in the microwave 30-45 seconds. #ThisGirlLovesToEat
Clean eating isn’t hard if you put a little thought into it. I love Chinese take-out but hate all of the carb-heavy thickeners and calorie bomb, sugary sauces that are used in restaurant fare. A few tweaks, and a little make-ahead prep, lets me put this weeknight staple on the table in under 15 minutes after work! The substitutions I made are also #KetoFriendly, which is something this busy Keto girl definitely loves. #ThisGirlLovesToEat
In a small bowl, whisk together all ingredients EXCEPT the Xanthan gum and set aside.
1 Pound Lean Beef Sirloin, Boneless Ribeye, Flat Iron, or Flank Steak, sliced very thinly across the grain
2 Cups Broccoli Florets
1 TLS Olive Oil
2 Crushed Garlic Cloves (I use 2 tsp jarred crushed garlic)
1/2 tsp Freshly Ground Sea Salt
1/2 tsp Freshly Ground Black Pepper
1 TBLS Sliced Green Onions (Scallions)
2 TBLS Sliced Almonds (if desired)
1 TBLS Toasted Sesame Seeds (if desired)
Put the sliced beef and 1/3 of the marinade in a quart sized zip bag, seal and put in the refrigerator to marinate for 4-6 hours (while your’re at work all day) or overnight.
Do ahead tip: Stir fry the broccoli until it’s just crisp-tender (3-4 minutes) in 1 – 2 TBLS olive oil over medium-high heat, then remove from pan to a large zip bag or covered bowl and put in the refrigerator.
When you are ready to assemble your dish, using a large skillet, (I use my 4.5 quart high sided Dutch oven) heat the olive oil over medium-high heat. Discard the marinade and place the beef into your pan. If you’ve sliced your beef nice and thin, it should take only 2-3 minutes per side to brown. Remove the beef to the bowl with the broccoli and add the reserved 2/3 marinade, salt & pepper to the pan. Cook for about 2 minutes then stir the Xanthan Gum into the sauce. Cook another minute or two, or until the sauce has thickened to a desired consistency and add the meat & broccoli back to the pan to coat in the sauce and warm through. Add the Green Onions in the last few seconds of cooking.
Serve over cooked cauliflower rice and top with sliced almonds & toasted sesame seeds if desired.
Chilled and served as a “rice pudding” type dessert.
Tip: This dish is better a day (or at least a few hours) after it’s been made and refrigerated, then reheated.
Coconut Lime Cauliflower Rice
1 TBLS Butter
1 Clove Garlic, Crushed into a Paste (I use jarred, crushed garlic)
1 Medium-Large Head Cauliflower, Riced (About 6 Cups)
1/4 tsp Salt
1 Cup Lite Coconut Milk
1 TBLS Lime Juice
Zest from 1 Lime
Heat the butter and garlic in a skillet over medium heat.
Steam the riced cauliflower in a microwave steamer for 3 minutes. Add the cauliflower rice to the skillet, sprinkle with salt and cook for 2 minutes before adding in the coconut milk and lime juice. Cook the rice for 8 minutes stirring frequently until the rice has completely softened and most of the liquid has evaporated.
Sprinkle the rice with lime zest before serving. #ThisGirlLovesToEat
Finally, I have settled on a recipe for dough that satisfies my need for pizza! That it’s fast & easy to assemble and I get to make it in my Dash Air Fryer is just a bonus! Even better, it tastes so good that it can be rolled out into a square, cut in half and used as a thin, savory sandwich bread.
Air Fried Mini Pizza Crust / Flat Bread
8 oz Shredded Mozzarella Cheese
2 oz Cream Cheese
1 Large Egg at Room Temperature
2/3 Cup Finely Ground Almond Flour
1/3 Cup Coconut Flour
1/2 tsp Dried Oregano or Basil
1/4 tsp Onion Powder
Put egg, flours and spices into the bowl of your stand mixer fitted with the dough hook. Do not mix yet.
In a 4 cup microwave safe measuring cup, cook mozzarella cheese and cream cheese on high for one minute. Stir then cook in additional 30 second increments until all of the cheese is melted and it looks like cheese fondue.
Add to the egg and dry ingredients. Stir on low speed until combined and a ball forms.
Remove the dough from your bowl roll into a large ball and cut into 4 sections.
Roll 1 section into a ball and, on a piece of parchment paper that will fit in your Air Fryer, roll out the dough and flatten into either a circle or square.
For Mini Pizza Dough: Put your dough into the air fryer and cook at 350° for 5-7 minutes until the top is browned. Turn the dough over and remove the parchment paper from the unbrowned side of the dough. Cook for an additional 3-5 minutes then remove, top with your desired toppings, return to the air fryer and cook until your cheese is melted and begins to brown. Don’t over sauce your pizza, this is a thin crust.
For Flat Bread: Put your dough into the air fryer and cook at 350° for 5-7 minutes until the top is browned. Turn the dough over and remove the parchment paper from the unbrowned side of the dough. Cook for an additional 5-6 minutes until browned, then remove. Slice in half and fill with your favorite sandwich ingredients. #ThisGirlLovesToEat