17Apr/19

Cauliflower Pizza Crust & Pizza Sauce

Cauliflower Pizza Crust (and Pizza Sauce) Gluten free – makes 1 crust, 4 slices of pizza; or 4 pieces of “bread” for 2 sandwiches I always make a double batch because it keeps in the fridge very nicely to have on hand for pizza or sandwiches! I have “cauliflower crust making day” on a regular basis at our house. INGREDIENTS 2 cups of grated cauliflower 1 cup of freshly grated parmesan cheese (full size grate is fine, don’t have to use micro-grater) 1 egg, beaten Italian seasoning (optional) to taste YOU WILL NEED PARCHMENT PAPER to line your baking sheet, Read More ...
15Apr/19

Shepherd’s Pie

Shepherd’s Pie Makes 10 servings – A great way to use leftover cauliflower mash! INGREDIENTS Filling: •  2 lb. ground lamb (traditional), OR 80/20 ground beef chuck (if you don’t have lamb) •  ¼ cup chopped onion •  1 tsp salt •  ½ tsp pepper •  2 cloves garlic minced •  2 TBSP coconut flour •  ½ cup dry red wine (OPTIONAL) •  2 TBSP chopped fresh rosemary Topping: •  1 lb. cauliflower florets •  2 garlic cloves •  ¼ cup sour cream •  2 TBSP butter •  ½ tsp salt •  ¼ tsp pepper •  4 ounces grated cheddar Read More ...
15Apr/19

Crispy Fried Fish

Crispy Fried Fish A shout out to you fish-on-Friday-lovers. This is Keto fish! And it’s way tastier than anything you will find at a place that serves it covered in carbs. Recipe is simple: A nice flaky white fish (we love cod) A couple of eggs, beaten Pork rinds Salt and Pepper Whatever (if any) other spices you like Pat your fish pieces nice and dry. Have two shallow bowls or pie plates, one for the egg wash, one for the pork rinds coating. Beat the eggs. Put your Salt and Pepper and any other spices you like in the Read More ...
15Apr/19

Cauliflower Mac ‘n Cheese (Tuna-Noodle Casserole)

‘Cauliflower Mac ‘n’ Cheese (Tuna-Noodle Casserole) Makes about 8 servings Credit to Autumn of WatchAutumnKeto, used by permission. *This has been modified from Autumn’s original recipe to be a “tuna ‘noodle’ casserole, “but you can leave out the items with the * for just Mac ‘n Cheese INGREDIENTS 1 head cauliflower, or 2 12-oz bags fresh or frozen cauliflower florets 1 carton chicken stock (not broth) 2 8-oz blocks cheese, either sharp cheddar + cheddar jack, as long as 1 is cheddar *2 oz. Original cream cheese (not low-fat) ½ cup heavy whipping cream 3 TBSP Dijon mustard (Autumn says Read More ...
15Apr/19

Italian Cauliflower Salad

Italian Cauliflower Salad Makes 8 servings Ingredients: For the salad 1 pound cauliflower florets 8 ounces mozzarella balls 1 cup grape tomatoes 1 cup fresh spinach 4 ounces salami slices 4 ounces pepperoni slices 1/4 cup sliced red onion 1/4 cup pepperoncini For the dressing: 1/2 cup olive oil juice of 1 lemon 1 teaspoon salt 1 teaspoon oregano 1 teaspoon basil 1 teaspoon rosemary 1 clove garlic, minced Instructions: Chop the cauliflower into bite-sized pieces and place in a large microwave-safe bowl. Add 2 tablespoons of water, cover with plastic wrap, and microwave for 3 minutes or until as Read More ...
15Apr/19

Cauliflower Bread Buns

Cauliflower Bread Buns Makes five low-carb,  gluten-free buns Ingredients: 3 cups raw cauliflower florets, riced until it resembles coarse/large crumbs (3 cups of florets will be about ½ of a large head of cauliflower but it’s best to actually measure it) 2 large eggs ½ cup shredded Parmesan cheese 2 TBSP almond flour 2 TBSP coconut flour ½ tsp baking powder ½ tsp dry Italian seasoning herb blend 1 tsp white sesame seeds Directions: (Preheat oven to 400°F) In a large bowl, combine cauliflower, eggs, cheese, almond flour, coconut flour, baking powder, Italian seasoning. Mix with a large spoon until Read More ...
13Apr/19

Nachos

Nachos INGREDIENTS CHIPS: 2 cups shredded sharp cheddar cheese ½ cup grated Parmesan cheese 1 teaspoon cumin ½ teaspoon garlic powder ¼ teaspoon chili powder TOPPINGS (each serving): 1 cup cooked taco seasoned ground beef ¼ cup shredded sharp cheddar cheese 2 tablespoons chopped onions ¼ cup diced tomatoes ¼ cup jalapenos ¼ cup sliced black olives 2 tablespoons guacamole 2 tablespoons sour cream INTRUCTIONS: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Sprinkle the cheddar cheese on the parchment paper in a thin layer, in the shape of a Read More ...
12Apr/19

Gyro Meat / Greek Salad

Gyro Meat / Greek Salad Makes eight 4-ounce servings Credit to Dimitra’s Dishes INGREDIENTS (MEAT): Garlic, raw, 5 cloves White Onion, raw, chopped, 1 cup Ground Lamb, 16 oz Ground Sirloin Beef (90/10) 16 oz Coriander seed, 2 tsp Black Pepper, ground, 3/4 tsp Salt, 3 tsp Cumin seed, ground, 2 tsp Lemon Zest, 2 tsp Oregano, dried, ½ TBSP Paprika, ½ TBSP Red Chili Pepper flakes, ½ tsp Thyme, dried, 1 TBSP INSTRUCTIONS: Preheat oven to 325 degrees Fahrenheit. Place the garlic cloves in a food processor and pulse until very finely chopped. Add onion and puree until smooth. Read More ...
05Apr/19

Success stories can come in different ways

Success stories can come in different ways A few years back as I was struggling to get my health in hand, I reached a point where I decided nothing I could do was going to make a difference. Oh, I would “diet” and lose a few pounds, but it would always come right back…and bring more with it! Because it really does matter what you’re eating, not just how much you’re eating. The what will take care of the how much when you get that first one right. Anyway, I had a closet full of gorgeous business clothes that I Read More ...
17Apr/19

To track, or not to track

To Track, or Not to Track I am sharing our own experiences here, so this is not a “how to” but rather a “we did this” type of post. Something else may work for you, but I get the question all the time, “How did you do it?” So this is one of those “hows.” As I mentioned earlier, we started off using Atkins for our meal plans, and their online food tracker. Mainly because (1) it was free, and (2) it was really easy to use. The only downside to their tracker now that we are past tracking anyway, Read More ...