Monthly Archives: May 2018

Chocolate Macadamia Nut Fat Bombs

Whether or not to incorporate fat bombs in your keto life is a personal preference. You want to be sure you utilize these as a very tasty, on occasion treat because you can easily consume too many to kick you out of ketosis. I for one, use them for my kiddos to have a much healthier, full fat treat than grabbing a bag of candy and will occasionally have one myself. One or two will do!

With this recipe I learned a few things along the way. I shared the tips at the end of the post to make these fat bombs a success.

Ingredients:
1/2 cup salted macadamia nuts
8 tbsp coconut oil (add more or less per preference)
1/2-3/4 bag of Lily’s stevia sweetened chocolate chips
3-4 large strawberries diced

Tools:
Food processor
silicone molds

Directions:
1. Chop macadamia nuts in a food processor until you reach a finer consistency and set aside.
2. Dice strawberries in small pieces and set aside.
3. Heat coconut oil in a small pan on low-medium heat. Careful not to make it too hot as it will cause the chocolate to scorch. Stir in Lily’s chocolate chips (can be found at whole foods stores or online) until fully melted.
4. While chocolate is still warm, pour directly into silicone molds on a flat surface, filling 3/4 of the way full.
5. Place silicone mold in the refrigerator for 5 minutes or so. Careful not to let cool too much as all the toppings will sit on top.
6. Remove mold from refrigerator and add macadamia nuts. Place back in the refrigerator for an hour to allow firming.
7. Test removal from the silicone mold, if it doesn’t remove easily, allow more time to cool. You can also flip the mold over and run under warm water to allow for easy removal. Once cooled completely, place in foil or a container in the freezer.
8. Enjoy your chocolate macadamia nut fat bomb as an occasional treat.

Tips:
If you want the toppings to sink and mix into the chocolate, add toppings prior to refrigeration.
Add strawberries on top once refrigerated because the moisture from the berries causes the chocolate not to firm up and makes for difficult removal from the silicone mold.

See the recipe in action here:

 

 

Other yummy fat bombs:

Keto Family Frozen Peanut Butter Fat Bombs

24 Keto Fat Bombs

33 Delicious Keto Low Carb Fat Bombs

Keto Chocolate Peanut Butter Fat Bomb

 

Keto Thyme Chicken Veggie Soup

We made the perfect chicken veggie soup. This is a game changer!
This recipe can be made in the instant pot or crock pot. The beauty of this soup is the ingredients are optional. If you desire less carbs, omit the tomatoes. If you have room in your carb allotment then keep em’, they add a delicious flavor. Typically our largest meal is dinner, so it was the perfect fit!

While this recipe would be wonderful in a crock pot, it takes much longer for the soup to be ready. With two kiddos and the mad dinner rush, the instant pot is a magical thing. Meals like this can be ready super fast and still taste flavorful.

See how we made it below:

 

 

Nutrition Info:
Instant Pot – Keto Thyme Chicken Vegetable Soup w / Ketones, AC-11, Fermented L-Leucine, & Type II Collagen Peptides

8.2 grams of net carbs / serving

Remove Carrots and Tomatoes & net carbs = <2grams/serving

Some other Keto Soup favorites:

10 Keto Approved Soups

Keto Stew and Soups

10 Best Low-Carb Soups

Instant Pot Low-Carb Taco Soup

Keto Stuffed Bell Peppers

Why I have I waited so long to make these? I find myself asking that question about a lot of keto meals. I have never been a big fan of cooked peppers mixed in with my food but my tastes must be changing with this keto woe because I devoured this meal and it was perfect. Just enough spice with lots of cheese.

 

Ingredients:
Two large bell peppers, any color
1lb grass fed beef
1-2 tsp minced garlic
1/2 cup each shredded mozzarella and cheddar
2 tsp grass fed butter
1-2 tsp MCT oil
1 tsp Italian seasoning
1 tsp onion powder
2-3 green onions
3 cilantro sprigs
Pink Himalayan Salt to taste
Pepper to taste

Optional: 1/2 can Rotel

Directions:

1. Heat a large skillet on medium to high heat. Brown and drain grass-fed beef.

keto-bell-peppers-recipe

2. As it cooks, chop onion and cilantro and set aside.

 

Garlic, MCT oil, Butter
Cilantro, Green Onions

3. Add butter and MCT oil to skillet, along with minced garlic. Let simmer for a couple minutes, then add in chopped green onions and cilantro. Let simmer and additional 2-3 minutes.

 

31958902_10103041130173033_5275153509543575552_n4. Add browned beef and seasonings to the mixture. Let simmer on low-medium heat until it combines well.

 

Keto-Bell-Peppers

5. As the beef mixture is simmering, preheat the oven to 350 degrees. Wash and cut the center out of two bell peppers, scooping out the seeds and rind. Place them in a glass baking dish.

 

 

6. Scoop beef mixture into bell peppers one at a time, leaving a bit of room at the top. Cover with shredded mozzarella and cheddar. Place in the oven for 20 minutes or so.

 

 

Keto-Bell-Peppers-Recipe.jpg

7. Remove from oven when cheese turns golden brown and the pepper looks tender.

 

31957931_10103041130297783_7957968310883057664_n

8. Slice and dice with a knife and enjoy with a cold keto beverage.

 

 

Other delicious bell pepper recipes:

Low-Carb-Stuffed Bell Peppers

Low Carb Stuffed Bell Peppers with Cheese

Skinny Low Carb Pepper Tacos

Low-Carb Lasagna Stuffed Peppers

Chocolate Covered Bacon

Chocolate Covered Bacon
1lb Bacon
1/3 cup Lily’s Chocolate Chips- stevia sweetened
1 1/2 tbsp coconut oil

Directions:
1. Cover a cookie sheet with foil
Lay bacon strips flat and cook until desired crispiness (flip in between to cook evenly).
Place in refrigerator for 20 minutes or so to cool.
2. Bring water to a boil in a small saucepan, using a stainless steel bowl (similar to a double boiler) place it on top of the saucepan. Add in Lily’s chocolate chips and coconut oil and stir until smooth. Remove bowl from stove. Transfer bacon to a sheet of parchment paper. With a baster, coat both sides of each piece of bacon. Place in the refrigerator to cool. Once cooled, enjoy your delicious, full fat snack.


Keto Sausage Balls

Keto Sausage Balls
These keto sausage balls will be gone before you can grab one if you are not careful. They are by far, the most delicious recipe I have found and pretty simple
too.

Ingredients:
1 lb. Breakfast Sausage
1 Large Egg
1 Cup Blanched Almond Flour
8 Oz Cheddar Cheese
1 tbsp Butter (or your favorite keto oil)
2 tsp Baking Powder
1/4 tsp Pink Himalayan Salt

 

Directions
1. Preheat oven to 375
2. Add eggs and spices to a bowl and beat until well combined
3. Add all other ingredients to egg mixture
4. Using your hands roll sausage mixture balls
5. Place parchment paper on a cookie sheet, place sausage balls on top
6. Bake for 16-20 minutes

🍣Keto Spicy Tuna Sushi Roll 🍣

🍣Keto Spicy Tuna Sushi Roll 🍣

* This makes three rolls*
4 cups riced cauliflower (I used a food processor and a fresh head of cauliflower instead of bagged rice for better flavor) (20g carbs per 4 cups)
2 oz cream cheese (2.4g carbs)
1 sheet seaweed paper (1g carbs)Spicy Tuna Mixture:
1 can albacore canned tuna (0g carbs)
1/3 cup avocado Mayo (0 carbs)
2 tbsp sriracha sauce (<1g per tsp)

Directions
* Make the Spicy Tuna mixture first so it can cool in the refrigerator while making the cauliflower roll.Spicy tuna mixture:
Mix together canned tuna, avocado Mayo, and sriracha sauce and stir well. Place in fridge to cool.

For Cauliflower Roll
* Heat up the riced cauliflower for 4-5 minutes in the microwave in a glass bowl, add cream cheese and mix well. Place mixture in a pan to let cool for an hour or so.
Place a kitchen towel down, lay a sheet of parchment paper on top. Place seaweed paper on top of the parchment and spread cauliflower mix in a thin layer about a 1/4 of inch thick leaving an inch or so around the edge (it spreads as you roll).
Place spicy tuna (or whatever filling you desire) in a thin layer on top of the cauliflower. Start rolling by using the towel to keep the shape of the roll as you go (this may take two people), be sure not roll the parchment paper with it but rather, pull it out as you roll.
Place in refrigerator for about an hour to bind together. Cut with a sharp knife and serve.

Bacon Wrapped Shrimp

Bacon Wrapped Shrimp
1 tbsp Avocado Oil
1 tbsp MCT oil
2 tsp Pink Himalayan salt and herb blend
1 lb shrimp
1 lb thin sliced bacon, cut in half down the center of the pack

Directions:
Cook bacon in a frying pan until it starts to brown slightly, making sure to flip to cook evenly. It still should be flimsy enough to wrap around the shrimp. Place on a few paper towels to cool. Preheat the oven on 400F while bacon is cooling.
Drizzle a little avocado oil and MCT oil in a glass baking dish.
Once the bacon is cooled, take the half slices of bacon and wrap them around individual pieces of shrimp, placing them in a single layer in the glass baking dish. Fresh shrimp is best, frozen leaves a lot of water behind in the dish but will still do the trick if that is what you have. Place a toothpick in the bacon/shrimp to hold it in place. In a pinch, you can tuck it under the shrimp. Sprinkle with a little Pink Himalayan salt and herb blend or creole seasoning (low carb) and place in the oven for 8-10 minutes until shrimp is cooked. Check often, no one likes overcooked shrimp 🙂 Serve with a few slices of avocado for some additional fat. Enjoy!

 

Bacon Wrapped Stuffed Chicken & Guac

Bacon Wrapped Stuffed Chicken & Guac

Serves 4
Ingredients:
4 chicken breasts butterflied or sliced thin
1 ½ tsp pink Himalayan salt
1 ½ tsp ground pepper
2 tsp avocado or MCT oil
1/2 cup guacamole
12 slices bacon
Queso

Directions:
On a cutting board lay the chicken flat, season the outside with salt and pepper, spread guacamole on each of the chicken breasts, roll them and wrap each in 3 slices of bacon. Add 2 tsp Avocado or MCT Oil in a glass baking dish and bake in the oven at 400F for 20-30 minutes until cooked thoroughly. About 3-4 minutes prior to removing, turn the oven on broil to make the bacon crispy. Chicken may also be cooked on the grill over medium heat. Heat queso and use as a dipping sauce.

Stuffed Zucchini Tacos

Stuffed Zucchini Tacos

Ingredients:
6 medium zucchini
1 ¼ tablespoon avocado oil
1 ½ tsp minced garlic
2 lbs pounds grass-fed beef
1- 1 ½ taco seasoning mix packets
4-6 cilantro sprigs
1 ¾ cups Fiesta shredded cheese blend
¾ cup diced yellow tomatoes
½ cup fresh garden salsa

Optional Ingredients:
sour cream, green onions/chives

Directions:
Preheat the oven to 400 degrees. Brown the grass-fed beef in a large skillet and add contents of taco seasoning packets. Midway through browning add ½ cup cheese and ½ cup salsa and 3-4 sprigs of cilantro. In a separate skillet add Avocado oil and place on medium heat. Wash Zucchinis and cut in half. Scoop out the inside of the zucchini with a spoon and chop it. Add the chopped zucchini and garlic to the skillet once the oil is hot. Cook on medium heat for about 5 minutes. After cooking beef and diced zucchini mix together in the skillet.
Place the zucchini shells into a glass baking dish (spray with cooking spray to prevent sticking). If you prefer a softer zucchini, place the dish in the oven and cook for about 10 minutes prior to filling. Scoop the cooked filling into the zucchini shells and bake for 15-20 minutes. Garnish with remaining cheese, cilantro, yellow tomatoes and optional toppings as desired.

Zucchini Pizza Bites

Zucchini Pizza Bites

Ingredients:
1 zucchini, sliced 1/4″ thick
low carb marinara sauce or pesto
pink Himalayan salt and pepper to taste
3/4 cup of cheese
1-2 tbsp Mrs. Dash seasoning
2-3 tbsp avocado oil
Optional Toppings: Pepperoni, mushrooms, bacon

Directions:
Place oven on broil. Wash, dry and cut zucchini about 1/4 inch thick. Place in a gallon sized baggie. Add in avocado oil, salt, pepper and Mrs. Dash seasoning.

Place on baking sheet and broil for about 2 minutes. Top with sauce, cheese, and additional toppings desired and broil for approx 2 additional minutes. Watch closely as they will cook fast. Remove from oven, let cool, and enjoy.

%d bloggers like this: