Loaded Cauliflower

1 head cauliflower, cut into bite sized pieces

salt and pepper to taste

1 C Alfredo sauce (homemade or store bought)

1 C cheddar cheese, shredded

4 slices bacon, cooked and crumbled

2 green onions, sliced thin

 

Preheat oven to 350⁰. Spread the cauliflower out on a baking sheet covered with foil or a Silpat mat, sprinkle with salt and pepper, and roast for about 20 minutes or until fork tender (you can also steam the cauliflower for 5-6 minutes- drain well & pat dry with paper towels).

Place the cauliflower into a greased 2 quart casserole dish. Pour alfredo sauce over the top. Top with cheddar cheese & bacon. Return to the oven for about 10-15 minutes until the cheese is melted & sauce is bubbly. Remove from oven.  Top with sliced green onions and serve hot.

Creamy Garlic Mushrooms

16 oz baby bella mushrooms, cut in half
4 garlic cloves, minced
4 T Cream Cheese

3 T heavy cream
2 tsps of fresh or dry herbs, such as tarragon, basil, parsley
salt & pepper
2 tsp of olive oil

Heat a pan with a teaspoon of oil and add the mushrooms and garlic on medium heat. Stir and toss until soft and a little liquid is released from the mushrooms. Add the cream cheese & stir until melted. Add the heavy cream & stir until combined. Add the herbs and season to taste with salt and pepper.
Keep warm until ready to serve.

Garlic Parmesan Drumsticks

5 lbs chicken drumsticks 
2 T olive oil 
2 tsp garlic powder 
2 tsp onion powder 
1 tsp salt 
1/2 tsp pepper 
1 c chicken broth 
½ c butter, melted 
1 T lemon juice 
1 T minced garlic 
¼ c grated parmesan 
1 T fresh chopped parsle

Coat drumsticks with olive oil. In a small bowl mix together the garlic powder, onion powder, salt and pepper. Sprinkle or roll drumsticks in this mixture. Place drumsticks into instant pot or pressure cooker. Pour in chicken broth. Press the chicken button on electric pressure cooker. Remove from instant pot & place on foil lined baking sheet. Broil for 2-3 min per side to crisp up skin. Whisk the remaining ingredients together and pour over drumsticks when ready to serve.

Low Carb Granola

½ Cup Almond Flour

¼ Cup Chopped Almonds (either by hand or in food processor)

⅛ Cup Chopped Pecans (optional)

½ Cup Unsweetened Shredded Coconut or Unsweetened Coconut Chips (Chips are my fave!)

¼ Cup Oats

½ Scoop Swansons Vanilla Protein Powder

1 tsp. Vanilla

6 Packets Truvia

3 TBS Coconut Oil

2 TBS Melted Butter, Salted

2-3 tsp. Apple Cider Vinegar

1 TBS Unsweetened Almond Milk (omit this if you are not getting a crunchy consistency)

Instructions

Stir all dry ingredients together then stir in all wet ingredients.

Spread out on parchment paper on baking sheet.

Bake 300⁰ for 15 minutes, stir and mix around, then bake for another 4-5 minutes, or until golden brown. It should be pretty brown in color, this will tell you that it will be crunchy! Don't be afraid to let it get dark if you enjoy super crunchy granola, like me.

Let it cool.

Store in a ziplock bag.

Makes about 1½ to 2 Cups

I usually double this recipe!! But left it as written so you can try it in a smaller amount for your first time making it. Feel free to add more nuts, butter or coconut oil too if you're having trouble getting it crunchy.

Chocolate Zucchini Oatmeal

2 cups shredded zucchini 1/4 cup steel cut oats

Cook until oats are tender (No water needed-liquid comes from zucchini) 

Add:

2 T. cocoa powder

1/4 c. collagen

2 donks THM stevia

Stir well and let sit for a couple minutes. 

Yummy!

If you don’t have zucchini, use riced cauliflower. It’s also good with maple flavoring added.

Elderberry drink (for immunity)

2 T Elderberry syrup

2 T Apple cider vinegar

2T lemon juice 

2 T Baobab powder 

Stevia powder to taste (1/32 tsp)

Add all to a quart jar. Stir. Add ice & water to the top. 

Fond Baobab here:

(https://store.trimhealthymama.com/product/baobab-boost-powder-11oz-bag/)

Basic vanilla frosting (LC)

1 Tbsp 1/3 less fat cream cheese
2 heaping Tbsp 0% Greek yogurt
1/2 tsp vanilla extract
1 1/2 tsp THM Super Sweet Blend

Mix well until smooth.

Basic vanilla frosting (LC)

1 Tbsp 1/3 less fat cream cheese
2 heaping Tbsp 0% Greek yogurt
1/2 tsp vanilla extract
1 1/2 tsp THM Super Sweet Blend

Mix well until smooth.

Cream Soda GGMS

1 cup water (plus more water to fill the quart jar when done mixing the ingredients)
2 Tbsp apple cider vinegar
1 tsp THM Integral Collagen
3 doonks THM Pure Stevia Extract Powder
1/4 tsp vanilla extract
1/4 tsp caramel extract
1/2 tsp THM MCT oil
1 small pinch mineral salt 

Maple & Pecan fudge

C

Recipe from: https://ketodietapp.com

• 3 cups pecans or walnuts 
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• 1 tsp sugar-free maple extract
• pinch salt
• ¼ cup powdered Erythritol or Swerve
• ½ cup unsalted butter or coconut oil
• 1 ¼ cup chopped pecans + 16 pecan halves
• 10-20 drops liquid stevia (I like NuNaturals or SweetLeaf)

Mix all together in food processor except additional chopped pecans & pecan halves. Stir in chopped pecans. Spread in 8X8 pan & place pecan halves on top in 4x4 rows. Chill & cut into 16 bars.

Keto Pumpkin Pie Cupcakes

Recipe from alldayidreamaboutfood.com

3 Tbsp coconut flour 
1 t pumpkin pie spice 
1/4 t baking powder 
1/4 t baking soda 
Pinch salt 
1 c pumpkin puree 
1/3 c Swerve Sweetener  (I use 2 T THM Gentle sweet-erythritol, stevia, xylitol blend)
1/4 c heavy cream, half and half, or full fat coconut milk 
1 large egg 
1/2 t vanilla 

1. Preheat oven to 350 and line 6 muffin cups with paper liners.
2. In a small bowl, whisk together the coconut flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. In a medium bowl, whisk pumpkin puree, sweetener, cream, egg, and vanilla until well combined. Whisk in dry ingredients. If your batter seems very thin, whisk in an additional Tablespoon of coconut flour.
4. Divide among prepared muffin cups and bake 25 to 30 minutes, until just puffed and barely set. Remove from oven and let cool in pan.
5. Refrigerate for at least one hour before serving. Dollop whipped cream generously on top.

These are probably one of my favortite low carb desserts! Tastes just like pumpkin pie! Next time I might try to make it as a regular pie.

  Total NET CARBS = 3.43 g.

I also added 1 T sugar free  Café al Fresca vanilla syrup

90 second bread (low carb)

3 T almond flour
1 egg
1/2 t. baking powder
1 T. butter

Mix together & cook in greased microwave safe dish for 90 seconds. Let cool.
I like to slice this horizontally in 2 slices & toast it.

* I have a small 4X4 square dish that I use, that way it comes out square.

Stuffed mushrooms

1 lb baby bella mushrooms
1/2 lb country sausage
4 oz cream cheese, cubed

Preheat oven to 350 degrees. Wipe mushrooms off with a damp paper towel. Remove stems. Chop stems up & set aside. Cook sausage until browned. Add chopped mushrooms. Stir in cubed cream cheese until combined. Place filling in mushrooms to overfill them. Place in greased 8X8 pan & bake for 15-20 min. Yum!

Sausage & Veggie soup

1 lb Hot or sweet Italian Sausage
1/4 c dried, minced onion
1 zucchini, chopped
2 c chopped spinach (or 1 box frozen)
1 can green beans (or frozen)
2 T Italian Seasoning
1 qt stewed tomatoes
6 C chicken broth

Shredded Parmesan cheese

Cook sausage in a large pot. Drain fat. Add veggies & seasonings cook until tender (about 20 min). Add tomatoes & broth. Cook until heated through. Top with parmesan cheese

*if not counting carbs, you can add kidney beans, pasta, corn or diced carrots.. possibilities are endless!

Keto Cheddar Bay Biscuits

• 2 C Blanched Almond Flour
• 2 tsp baking powder
• 2 tsp Garlic powder
• 1/2 tsp Sea salt
• 1 Egg, beaten
• 1/3 C Heavy cream
• 1/3 C Butter, melted
• 1 1/2 C shredded Cheddar cheese

TOPPING:

• 3 tbsp Butter, melted 
• 1 1/2 tsp dried parsley
• 1/4 tsp Garlic powder
• 1/8 tsp Sea salt

Preheat oven to 350° F. Line a cookie sheet with parchment paper.

In a large bowl, stir together the almond flour, baking powder, garlic & salt. Stir in shredded cheese, egg, cream & butter and mix to form a dough. Using a large cookie scoop place each ball on the parchment-lined cookie sheet and flatten slightly.

Bake at 350°F for 12-16 minutes, until lightly browned and a toothpick tests clean.

While biscuits are baking, melt the 3 T butter in microwave. Stir in the garlic powder, salt and dried parsley. Once biscuits are done baking, evenly brush the tops of the biscuits with the garlic butter mixture. Enjoy!

Keto Cauliflower Fried "Rice"

http://accidentalchefm.blogspot.com/2011/09/cauliflower-fried-rice.html

1 small head of cauliflower, florets separated and pulsed in a food processor until “rice-like”
1 large carrot, cut into small dice

1 c corn

1 c peas
1 small onion, minced
4 ounces of sliced mushrooms
1-inch knob of ginger, grated
1 diced red pepper
2 eggs
1-2 tablespoons of coconut aminos

1 lb shrimp 
Kosher salt
Freshly ground black pepper
1-2 olive oil

Chop all ingredients
Combine chopped onions, red peppers, carrots, corn, peas,  a dash of salt and pepper in a non-stick pan w 1 T oil.
Once the onions are softened, toss in the mushrooms and stir fry everything until the mushrooms are browned.

In a separate pan, add 1 T oil & cook the shrimp seasoned with salt and pepper over medium-high heat. Add a tsp of coconut aminos once the shrimp are almost completely cooked through. Add eggs & scramble.

Then add the remaining ingedients: cauliflower, sweet onion and shrimp to the pan. Make sure that all of the ingredients are mixed together and taste it to make sure it doesn't need more S&P.

Mashed Cauliflower

Recipe from: https://www.ibreatheimhungry.com

1 head of cauliflower

2 Tbsp heavy cream

1 Tbsp butter

2 ounces sharp cheese

salt and pepper to taste

 

Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for six minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high.

 

Remove from the microwave and put into a high speed blender or food processor along with the cheese. Puree until smooth.

 

Season with salt and pepper to taste. You can adjust the cream and butter to your preference.

Stir fry Zucchini Noodles

https://diethood.com

2 tablespoons vegetable oil

2 yellow onions , spiralized

4 small zucchini , spiralized, patted dry with paper towel

1 tablespoon low sodium soy sauce

2 tablespoons low sodium teriyaki sauce

1 Tbsp. Sesame Seeds

 

Heat oil in a wok over medium heat.

Add onions and cook for 4 to 5 minutes, or until translucent and tender.

Stir in zucchini and continue to cook for 2 minutes.

Add soy sauce, teriyaki sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.

Remove from heat & serve.

 

Turkey Club Roll-ups

Recipe from: http://www.delish.com

4 slices deli turkey

2 tsp. mayo

2 slices cheddar, halved or quartered

1/2 c. shredded or chopped lettuce

1/2 tomato, sliced

1/4 red onion, thinly sliced

1/2 avocado, sliced

4 slices cooked bacon

salt & black pepper

 

On a clean work surface, place two slices deli turkey and spread a thin layer of mayo on top. Top with 1 slice cheddar, half of the lettuce, tomato, red onion and avocado, and 2 slices bacon. Season generously with salt and pepper.

 

Roll up and secure with toothpick, then repeat with remaining ingredients

Philly Cheesesteak bowl

1 lb lean ground beef        

½ C beef broth

1-2 Tablespoons worcestershire sauce

2 medium onions, sliced

3 green bell peppers, sliced

8 oz mushrooms, sliced

1 tsp olive oil

4 slices provolone cheese

salt and pepper, to taste

 

Brown the ground beef in a skillet.

Drain excess fat from skillet and add broth and worcestershire sauce to beef.

Continue to cook on medium until liquid is absorbed. Salt and pepper beef as desired.

Add peppers and onions in separate pan & cook for 2 minutes. Add mushrooms & salt and pepper as desired.

Cook veggies over medium heat until crisp tender, turning as needed. (Or roast in a 400⁰ oven for 10-15 minutes)

Toss veggie mixture & beef mixture in pan & then top with provolone. Turn off heat. Put lid on pan to melt cheese. Divide between 4 bowls. 

 

Yield: 4 servings