Blend 6 eggs, 1/4 cup ricotta, and cheese to taste (I used 5 slices of smoked Gouda, but play to your tastes) for one minute until frothy. Pour into well-greased muffin tins almost to the top (mine made 9). Top with crumbled bacon.
Preheat oven to 300 degrees with a tray of water on the bottom shelf. Bake 30 minutes, then rest for 5 minutes before eating warm.
Break a head of cauliflower into florets and spread in an 8x8 pan. Roast 400 degrees for 20 minutes. Sprinkle generously with cheese and cooked, chopped bacon. Roast another 5 minutes, then broil until the cheese is starting to brown. Remove from oven and sprinkle with chopped green onion or chives. Drizzle ranch over all.
1/2 spaghetti squash, cooked and shredded
1 large can chicken
1/2 jar alfredo sauce
Fresh basil, to taste
8 oz ricotta
1 egg
A handful of spinach, chard, or kale
4 oz shredded mozzarella
Spread half the spaghetti squash on the bottom of a loaf pan. In a separate bowl, mix chicken, Alfredo sauce, and basil. Spread half on top of squash. In a separate pan, wilt greens, then mix in ricotta and egg. Spread half on top of chicken. Sprinkle with mozzarella. Repeat all layers. Bake, covered for 30 minutes then broil until the cheese on top is nice and crisp.
Alternately, use an 8x8 pan and do single layers of each filling.
Cook 2-3 cups of fruit for 30 minutes until soft. Blend. Spread on a parchment-lined baking sheet and bake at 170 for six hours or until dry. I’ve so far tried this with apples and blueberries and my kids have liked both, but the possibilities are endless! Pro tip: splash water on baking sheet before putting down parchment and it will stick perfectly.
Fresh bok choy leaves
A handful of cashews
A handful of sliced mushrooms
Coconut aminos or soy sauce
Sesame oil
Thai basil and sesame seeds, for serving
Directions: brown meat in a skillet over medium high heat. Add mushrooms when meat is mostly cooked, then bok choy, cashews, and a generous splash of coconut aminos and sesame oil. Toss to combine, and reduce heat to low. Simmer until leaves are wilted and sauce begins to thicken. Serve with a rice or noodles. Our current favorite is miracle noodle.
In the morning of a busy day, throw a package of chicken thighs in slow cooker. After aforementioned busy day, shred chicken and add bbq sauce to taste.
Quick slaw: whisk together 1/4 cup mayonnaise, 1 tbsp vinegar, 1 tbsp truvia (or sweetener of choice), and a dash of pepper. Mix into slaw veggies (we like the superfood veggie slaw from Costco).
Serve stacked together on slider buns, or in a bowl for anyone who is low-carb.
4 c quartered, cored, peeled apples
1 c blueberries
1/2 c water
1 tsp vanilla
Simmer for 30 minutes until soft. Purée with immersion blender.
Brown sausage. Cut tops off peppers. Place a layer of sausage in the bottom of peppers. Put a slice of mozzarella on top, then another layer of sausage. Top with mozzarella. Bake at 350 for 30 minutes, then broil for another minute or two until the cheese browns nicely. Sprinkle with parsley, and serve with marinara sauce for dipping.
1 c sourdough starter
2 1/2 c flour
1/2 c warm water
Mix 5 minutes until cohesive, then divide into desired number of crusts and smush with fingers until flat. Bake for 5 minutes at 400, then add toppings and bake for another 10 minutes.
1/2 cup cream
1/2 cup fresh squeezed mandarin juice
Scant 1/2 cup sugar of your choice (I used truvia)
Mix all ingredients. Pour into ice cream maker. Let the ice cream maker work its magic. Enjoy.
Note: my kids added orange food coloring because in its original state it “wasn’t orange enough”
Carve a pumpkin.
Rinse the seeds with water to remove the pulp.
Line a baking sheet with parchment paper and lightly spray with cooking spray.
Spread seeds evenly over tray.
Sprinkle salt on top.
Bake at 375 degrees for 20 minutes until just browning.
Since our apple tree gave us an abundance of apples this year, I'm planning to make a bunch of apple dishes. I'll link to all of them here as they go up.
We've been picking apples for breakfast daily this week and eating them with peanut butter.
We harvested the first 5 gallon bucket of apples with our friends yesterday and then made (and ate) mini apple pies a la mode.
Crust: 1 heaping cup flour, 1/2 tbsp sugar, 1 stick butter (cubed), 1 tsp acv, 1/4 cup cold water, a pinch of salt. Mash all ingredients together with a fork, then with hands until a cohesive dough forms. For mini pies, divide into 8 equal pieces and smoosh into the bottom of ramekins. Bake 15 minutes at 350 degrees.
Filling: 3 cups diced apples, 1/4 cup each white and brown sugar, 2 tbsp flour, 1/2 tsp cinnamon. Toss together, then divide equally between ramekins after crust has cooked.
Topping: 3/4 cup flour, 1/4 cup each white and brown sugar, 1 stick butter (cubed). Mash together with a fork. Sprinkle evenly over filled ramekins. Bake fully assembled mini pies 20 minutes at 350 degrees.
Meanwhile, make vanilla ice cream. To take it to the next level, add 1 tsp cinnamon to ice cream. Serve pies a la mode fresh from oven.
I used truvia sugar-free versions for both white and brown sugar, and no one noticed any difference, except I noticed my kids were less hyper than if I’d given them regular pie and ice cream before dinner.
3/4 c roasted unsalted cashews
1/2 c unsweetened almond milk
2 cloves garlic
Juice from 1/2 lemon
1 1/2 tbsp nutritional yeast
Salt, to taste
Blend thoroughly. Warm on stovetop until ready to serve (great with spaghetti squash and chicken)
1 red apple, julienned
1 green apple, julienned
1-2 carrots, julienned
2 tbsp plain Greek yogurt
1 capful apple cider vinegar
Combine all ingredients in a bowl and mix to combine. Best served chilled.
1 frozen banana
2 tbsp peanut butter
1 tbsp cocoa powder
1 cup your choice of milk
Blend thoroughly and enjoy immediately.
Ingredients:
2 large or 3 medium onions
4 tbsp butter
3 cloves garlic
3 cans chicken broth
1 sprig fresh rosemary
Saute onions with butter over medium heat for 20 minutes or until very soft. Add crushed garlic and diced rosemary. Add chicken broth and simmer 15 minutes or until heated through. Top with havarti or your favorite cheese and enjoy.
I’ve been out of the blogger game for awhile, but this recipe is too good (and too easy) for me not to share. It’s country fried steak, it’s keto, and it has three ingredients. And did I mention it’s delicious? Because whether you try to eat keto or not, it’s delicious.
Coat the bottom of a pan with cooking oil (I use avocado oil) and heat over medium high.
Beat two eggs in a shallow dish.
Pour about a cup of pork rind crumbs (I used Italian flavor, but follow your tastes) into another shallow dish.
Pat a cube steak dry with paper towels, then dredge in the egg, then dredge in the crumbs. Place in sizzling pan and let it sit until the juices run clear. Flip, and cook for a minute on the other side. Remove from the pan and repeat with the rest of your cube steaks.
Enjoy!
