We’ve had a few dessert recipes, so here’s something fresh. Fresh from the mind of my fiance (!), Seth Wilson. Here we have Philly Cheesesteak Stuffed Bell Peppers. It’s an explosion of cheese wiz, steak and bacon in your mouth. … Continue reading
So there’s this charming bakery in town that combined two heavenly flavors and merged them into one. They call it a peanut butter ganache brownie. I call it true love. I set out to create my own version of the … Continue reading
My keto quest has taken me to the land of delicieux chocolate chip cookies. It’s my second invention, and with 3.8 net carbs per cookie, I’m really excited to share it! This shall be short and sweet. These are your tools. You’ve … Continue reading
Are ya looking for a low-carb or carb-less snack?
If you’ve ever been on keto (ketogenesis for those of you not familiar), you might feel that your fridge is full of eggs and bacon, meat patties and cheese. Day after day, you have patties and cheese for lunch, patties and cheese for dinner, SPINACH and more patties with cheese. That kind of meal plan gets sad really fast. Well, I went exploring, and no, it wasn’t hard. It was Google, haha. I subscribed to and bookmarked a few sites: /r/ketorecipes, bodybuilding forums and even started browsing keto on Pinterest. Since then, I’ve tried and succeeded, and sometimes, like a wiggly kitten prepping for his biggest jump, I tried and barely missed the edge of the table. Here though, I’ll only share my successes and spare you the almost-had-its.
It was a good day when I stumbled upon keto pepperoni chips. First, let me ask, do you know how to punch buttons on a microwave? Had to make sure you weren’t like this guy. All you have to do is lay out pepperonis on a plate, sprinkle them with olive oil and pop them in the microwave for 3 1/2 minutes. It’s probably the hardest thing to screw up, so if they’re crisp you did it right. I like them better than normal potato chips. Now go buy this low-carb dip and you’ve just made one great tasting snack!
Or you could make this dip that I made. It’s sausage dip, only I didn’t have any Rotel on hand. So you’ll need:
1 1/2 8 oz. packages of cream cheese
1 lb. of hot breakfast sausage
Chili powder or cayenne pepper to taste
Brown and drain the sausage. Mix it with the cream cheese. Add your preferred seasonings. And voilà! You’ve made sausage dip. For the sake of an even better dip, I’ll make sure I have that can of Rotel on me next time. But this dip served a double-duty purpose, because if that wasn’t so hard, try spreading the dip over flaxseed buns or make these sausage flaxseed muffins!
Sausage Flaxseed Muffins
¾ cup milled flaxseed
1.5 tsp baking powder
pinch of salt
1.5 tsp Splenda or other artificial sweetener
⅕ cup water
2 Tbsp vegetable oil
2 large eggs
Dollops of the sausage dip
Set your oven to 350 degrees and put in liners for a 6-cup muffin pan (I forgot my liners, so I sprayed it heavily with Pam). Mix the dry ingredients together first. Then, add the water, oil and eggs. Fill the muffin cups up half way, and drop in a dollop of the sausage dip for each muffin, hiding the dollop within the flaxseed mixture. Cook for 15-17 minutes. There you have it! Grab one on your way to school or work, and you’ll be off to a good start!
I’ll bring you more recipes and other posts the more trials and successes I have! 🙂 Meanwhile, if anyone knows of a great keto brownie, GET AT ME. Also, if you want me to try a recipe, send it my way. I like food, and I don’t afraid of anything.
Thanks and keep close!
Wanted to share this quick and easy recipe I stole from my dad (Popsie, as my nephew calls him). I’m a low budget kind of gal when it comes to food and definitely prefer dishes that are low maintenance. This one takes about 20-30 minutes, and it makes a mean bowl of tasty grub. Oh, and I should mention…it has next to 0 carbs (a few pop in with the mushrooms). It is quite the ketogenic side dish for my friends who are into that sort of thing. And it serves great next to steak!
1 bottle of white cooking wine
2 yellow onions
1 large package of mushrooms
1 stick of butter
Gather these four ingredients and whatever spices you like!
Cut that butter into 4 chunks. Turn the heat on between Medium and High.
Add in the bottle of wine. The original recipe only calls for half the bottle. I like to use the whole thing. White cooking wine is zilch calories.
Plop the mushrooms in the pan. Leave them be, stirring occasionally, until they shrink. Add in the spices you picked out! The Stephens’ use 1 tsp. salt, 1 Tbsp. lemon pepper, and 1 1/2 Tbsp. garlic.
Chop up your onions into chunks like this. I did it by cutting the onion in half and then cutting that chunk in half, repeating about 4 times.
Add those onions to the pan. Stir them in, of course, and wait until they are soft. This part takes the longest. It all depends on what you consider “soft.” For me, I let them soften for 10-15 minutes. Check and stir them occasionally.
Watch Braveheart while you wait.
After you’ve waited a bit, go in for a taste test!
And… it’s darn delicious! It’s filling, too. For a chick that likes to eat, this recipe makes 4 servings. I got in two servings. 🙂 What can I say, it’s good!
Shout out to my Granny for making me a nifty apron!
And that’s all she wrote. Let me know if you try this recipe and put your own twist on it! Do share!