Tag: low carb

Dairy-free Cloud Bread

Dairy-free Cloud Bread

I really love dairy. I think I’ve probably said this before. What’s not to love? It’s a delicious food group. Unfortunately, my body does not love it back. I constantly flip flop back and forth between eating wonderful, cheesy and cream-based concoctions, but when I’m honest with myself there’s no denying that my body is happier during those periods of exclusion.

So once again, here I am in grain free, dairy free, soy free land. Hey, I guess it could be worse–it could be the AIP diet again. Life is SO hard without eggs and nuts.

Here’s something I wondered this morning at breakfast: what’s one to do if they just want a simple, old fashioned sandwich while trying to eat keto(ish) and yet they’re avoiding these problem foods? I really just wanted a breakfast sandwich tbh. My husband says gross, but my mouth (and kids) say yum. Bacon, eggs, and turkey stacked into something simple and magical.

Here’s the dairy-free magic, ya’ll. It’s carbier than the dairy version, but no offense, cream cheese cloud bread, this tastes much better and somehow less eggy.

Ingredients:

3 eggs, eggs and yolks separated

Dash of cream of tartar

1/4 cup almond flour

1 tbsp almond milk

1/2 tbsp onion powder

1/4 tsp oregano

1/4 tsp black pepper

1/4 tsp salt

Directions:

1. Preheat oven to 325°. Separate egg yolks and whites into different bowls.

2. Add cream of tartar to egg whites and beat until white, frothy, and retains shape/peaks. I think of it as a meringue bread.

3. Add spices, almond flour, and almond milk to the egg yolks. Beat into a liquid.

4. Fold the egg yolks into the egg whites.

5. Spoon onto parchment paper about an inch thing. I just make small circles 2 or 3 inches wide, about sandwich size.

6. Bake for 15-20 minutes.

These should be stored in the refrigerator. When you want to reheat them, just pop them in a warm oven for a few minutes.

 

Keto Mocha Chip Frappuccino

Keto Mocha Chip Frappuccino

It’s been so long since I’ve been to Starbucks that I don’t even know if these are available anymore, but 10 years ago this was my favorite. I have finally found an amazing, healthy recipe to replace the insanely high sugar original.

Ingredients:

1/4 cup ice

1/4 almond milk

1-2 tbsp heavy whipping cream

15-20 drops stevia

1/2 tbsp moringa greens powder

1 scoop chocolate ketone powder OR 1 tbsp cocoa powder

1/2-1 tbsp instant coffee or 1/4 cup strongly brewed coffee

Water to top

1 tbsp stevia chocolate chips, crushed (optional topping)

Directions:

1. Dissolve instant coffee in a small amount of hot water. You can also use brewed coffee.

2. Put ice in bottom of blender/bullet cup.

3. Pour cream over ice.

4. Add remaining ingredients to cup.

5. Blend until smooth. Garnish with chocolate crumbles.

Crockpot Pizza Stuff

Crockpot Pizza Stuff

I love pizza. But you know, gluten and carbs and stuff. Fathead pizza is a great substitute and it’s not like it’s super time consuming, but sometimes I want the comfort food with minimal work.

Queue the Crockpot! What a wonderful invention.

Ingredients:

1 onion

2 orange bell peppers

1 poblano pepper

2 cans diced tomatoes

1 can tomato paste

Garlic

Basil

Oregano

3 chopped yellow squash

1 pound Italian sausage

Mozzarella

Parsley

Red pepper flakes

Directions:

1. Cook sausage and set aside. Chop and dice all the vegetables and combine onion, peppers, tomatoes and tomato paste, and squash in crockpot. Cook on high for about 2 hours.

2. Add garlic, oregano, basil and parsley. Stir in cooked sausage. Sprinkle with mozzarella and stir in. Top with more mozzarella. Crack the lid to vent steam and cook 1-2 more hours.

3. Serve with red pepper flakes and parmesan.

Quick Keto Avocado Dip

Quick Keto Avocado Dip

If you’re looking for snack ideas for a low carb diet sometimes it can feel like quick and easy options are limited. One of the go-to snacks in our house is pork rinds, but let’s be honest, that gets so incredibly boring. I always get burnt out on pork skins pretty quickly.

That’s where the dip comes in: having a wonderful, creamy dip really ups the ante. This flavorful concoction contains both avocado and sour cream, packing quite the punch in terms of fat content. This amount is for 2-4 people, but can easily be multiplied for larger groups.

Ingredients:

1 avocado

1 tbsp lime juice

1/2 cup sour cream

Spices: I used 1 tbsp onion powder, 1 tsp garlic powder, 1/4 tsp chili powder or cayenne , 1/4 tsp oregano, a pinch of salt, a dash of black pepper, and a dash of cumin.

Directions:

1. In a small bowl mash avocado and lime juice with a fork.

2. Add spices and mix.

3. Add sour cream and mix until well combined.

 

See? Quick and easy!

Prehistoric Peanut Butter Cookies

Prehistoric Peanut Butter Cookies

Karissa is going through a huge dinosaur obsession, and if you ask me that calls for a fun cookie recipe! When I think of dinosaur times, I think mud, rock, brown and earthy and dark. It logically follows that peanut butter and chocolate would fit into this mindset, right? RIGHT?!

Anyway, onto the cookies. They’re great, and only 4 ingredients!

Prehistoric Peanut Butter Cookies

Ingredients

  • 1/2 cup chocolate chips I use Lily's stevia chips
  • 1/2 cup erythritol swerve
  • 1 cup peanut butter sugar free natural
  • 1 egg

Instructions

  1. Preheat oven to 350. In a mixing bowl, combine ingredients until smooth.

  2. Place parchment paper on baking sheet. Roll batter with your hands into balls about 1 inch wide. 

  3. Place balls on parchment paper and mash flat with fork. Bake for about 30 minutes.

  4. Allow to cool and enjoy with a nice glass of almond or cashew milk.

 

 

 

Low Carb Gummies

Low Carb Gummies

One thing that’s easy to miss when you go low carb or sugar free is candy. There’s something uniquely satisfying about biting into a chewy, soft gummy bear that doesn’t compare to much else.

The good news is that these treats are easy to make at home and can pack quite a nutritional punch! These are great treats to keep in your fridge for summer when you or the kids might want a quick sweet treat that is healthy.

 

Low Carb Gummies

Author Kristy

Ingredients

  • 1/2 cup gelatin I like Great Lakes orange label
  • 1/4 tsp Himalayan salt
  • pinch cream of tartar
  • 20 drops liquid stevia
  • Flavoring I used Tazo passion tea and some lemon juice
  • 1 cup hot water
  • 1/2 cup cold water

Instructions

  1. Steep herbal tea in hot water. In a separate cup, pour gelatin, salt, and cream of tartar. Add cold water to gelatin mix and whisk with fork until evenly dissolved. The mixture should start to bloom, becoming a gooey mass. 

  2. Once your tea is steeped, remove the tea bags. Pour into the cup with gelatin mixture and whisk with fork. It will take a minute or two for it to dissolve. Add liquid stevia. Taste to make sure you like the flavor (otherwise you won’t want to eat them!)

  3. Place your silicone molds on a flat tray. Carefully fill your molds with a spoon or dropper. I filled six whole molds with mine, but the kids ate the gummy bears before I got a chance to take pictures. Once your molds are full, place them in the refrigerator. If you don’t have silicone molds, you can simply pour into a Tupperware or Pyrex dish and let set.

  4. Remove from the fridge and take out of the molds or, if you used a dish, cut into small squares. Store in the fridge in an airtight container for 1-2 weeks. 

I originally posted this on Instructables:

https://www.instructables.com/id/Low-Carb-Gummies/

Ham Omelette Cups (dairy-free)

Ham Omelette Cups (dairy-free)

Well, I’m 29 today. Another year older. A little more tired. A few more gray hairs and wrinkles, and so much excitement and joy. So much to look forward to in this next year.

Starting next week posts are going to switch to Tuesdays, because let’s be honest here, you’ll still need stuff to do on Tuesday to get yourself through the week.

You can certainly add cheese or sour cream to these, but they are amazing without!

Note: don’t use honey ham, it gives it a weird flavor.

 

Ham Omelette Cups

Course Breakfast
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Kristy

Ingredients

  • 1/2 cup diced onion
  • 1/2 cup diced peppers I use poblano and bell
  • 1/4 cup diced tomato
  • 1/4 cup diced mushroom
  • 1/2 cup chopped spinach
  • 6 eggs
  • 12 slices ham for lining muffin tin
  • extra chopped ham

Instructions

  1. Preheat oven to 325. Oil or spray a muffin tin with non-stick cooking spray. 

  2. Add butter or oil to a small pan. Fry onion and peppers for a few minutes until translucent and beginning to change color. 

  3. Line muffin tin with ham slices. I sliced my ham in half because it made it easier to line the cups with halves. 

  4. In a measuring bowl, combine vegetables, chopped ham, and eggs. Mix well.

  5. Spoon or pour mixture into your ham cups.

  6. Bake for 25-30 minutes or until tops begin to turn golden brown. Cups should easily slide out of the muffin tin.

Fathead Pizza in a Crockpot

Fathead Pizza in a Crockpot

Lots of us have noticed that going low carb, gluten free, or grain free is the next big thing, and for good reason! It’s both delicious and nutritious. Even if you don’t usually avoid grains, this pizza is something you should give a try.

The crust is super easy and fun to make and you can modify it to taste. I like red pepper flakes in mine, but my kids are too young to enjoy that right now. You can even do this with a regular wheat crust, it cooks the same.

Plus, who would have thought that you can make pizza, with or without grain, in a Crockpot?! It’s very convenient and keeps the house cooler than running the oven, which is especially important as summer approaches.

This pizza is not super low carb, since it does have a small amount of almond flour, coconut flour, and then whatever carbs are in your toppings, but it is vastly improved from the traditional variety. This is definitely not an everyday meal if you try to keep your carbs really low, but rather a periodic indulgence (although I must admit I’ve had some version of this every day for weeks at a time). If you only have a small Crockpot you can modify this to make a personal sized pizza by halving the ingredients.

 

Fathead Pizza in a Crockpot

Author Kristy

Ingredients

Crust

  • 6-8 tbsp almond flour
  • 2 tbsp coconut flour
  • 1/2 cup mozzarella cheese
  • 1/2 package cream cheese 4 ounces
  • 1 egg
  • Spices: garlic powder, onion powder, oregano, basil, black pepper, salt, red pepper flakes
  • 2 tbsp coconut oil for greasing crockpot

Sauce

  • 1 can tomato paste
  • spices garlic powder, onion powder, oregano, basil, black pepper, salt, red pepper flakes

Instructions

  1. Open your cream cheese package, slice it in half, and throw it in a mixing bowl. Add mozzarella cheese and microwave for about a minute or until mozzarella begins to melt. Mix the cheese with a fork.

  2. Add an egg. Continue to mix together with a fork. The consistency is a little odd until the egg starts to incorporate, just go with it.

    Add your spices. I like powders because they’re easy to add to the pizza dough at this stage. Mix them in with your fork.

  3. Add coconut flour and almond flour. Stir to incorporate. Dough should become a little drier, but still pretty moist and malleable.

  4. Lay out a piece of parchment paper and grease your slow cooker. Roll the dough into a ball with your hands, then lay it on the parchment paper. You might want to stretch it a little bit to fit the shape of your Crockpot.

  5. Lay another piece of parchment paper over the dough. Using a rolling pin, roll the dough out until it will fit the bottom of the slow cooker nicely. You should have a nice, thick, evenly distributed crust.

    Transfer the crust and parchment paper into the greased Crockpot. Cook on high for 1 hour.

  6. Empty tomato paste into a mixing bowl and combine spices to taste.

  7. Once the crust has cooked for an hour, remove it from the slow cooker. Moving it around may be easier if you use a tray or cookie sheet. The bottom of the crust should be turning golden.

  8.  Spread tomato sauce mixture across crust. Top with your preferred toppings. Here we used bell pepper, onion, mushrooms, mozzarella, pepperoni, and sausage. Slide pizza onto a cookie sheet or tray and transfer back into the slow cooker.

  9. Cook on high for 1 hour. Once it's done, take it out and enjoy! Be aware, fathead pizza is very dense and will fill you up quickly.

Originally written as an Instructable: https://www.instructables.com/id/Fathead-Pizza-in-a-Crockpot/

 

Chocolate Almond Squares

Chocolate Almond Squares

Hey, folks! I’ve been keeping healthy gummies and chocolates in stock for when the kids need a quick snack, but yesterday we ran out of our homemade peanut butter cups (recipe coming soon). I’ve been having a lot of fun experimenting with making a solid milk chocolate, so this was a lot of fun!

Chocolate Almond Squares

Course Dessert, Snack
Prep Time 5 minutes
Author Kristy

Ingredients

  • 2-4 Tbsp Cocoa powder
  • 1 Cup Salted butter 1 stick
  • 1/4 Cup Coconut oil
  • 1/4 Cup Erythritol
  • 1/4 Tsp Vanilla extract
  • 1/4 Tsp Cinnamon For extra flavor
  • 1 Tsp Moringa greens powder or collagen powder Optional, I just like packing it in for the kids
  • 1/4 Cup Raw Almonds Whole or crushed
  • 1/4 Cup Heavy whipping cream

Instructions

  1. With a mortar and pestle or rolling pin, crush the almonds into a coarse consistency.

  2. In a microwave safe bowl combine butter and coconut oil. Microwave for 15-30 seconds. If butter and oil are soft already you can skip this. We don't want melted, only softened, so watch it closely.

  3. Mash the two together with a fork. 

  4. Add cream and vanilla and mix.

  5. Add cocoa powder, greens powder, and erythritol. Stir the dry ingredientd in well. You should have a pretty, milk chocolate with a mousse-like consistency.

  6. For setting the chocolate, either line a container with parchment paper or use plastic or silicone, something that you can pop the chocolate out of easily. Mix the almonds into your chocolate or spread them on top afterwards.

  7. Using a spatula or spoon, spread the mixture evenly in your container or mold. Place in the fridge to set for 4-6 hours.

  8. Remove from refrigerator. Pull parchment paper out and, with a sharp knife, slice into squares.

  9. Store in refeigerator for up to a week.

Strawberry Super Smoothie

Strawberry Super Smoothie

I’ll tell you the truth: when I get really busy and it’s hard to write, recipes and crafts are the quickest, easiest thing to do. I’m having a hard time squeezing everything I need to do into one day right now, but I figured it’s worth it to take ten minutes to write this up.

I finally got myself to stop eating dairy again, hooray! I’m looking forward to seeing how it affects my digestion, energy levels, and maybe even weight–fingers crossed. My kids, however, are still allowed to eat dairy. I do feel like Karissa does better without it, and she was extremely intolerant when she was a baby, but if I’m being honest with myself it’s one of the more delicious food groups and it’s harder to find kiddo-friendly snacks when you don’t include fruit on a regular basis or most processed foods.

This is a fun smoothie that the girls approve of and is packed full of nutrients for small, developing bodies! The recipe calls for dairy, but it’s really optional. It’s very versatile–you could replace the kefir and cream with coconut milk (which I have) and it’s just as good.

Moringa Greens

Collagen Hydrolysate

Strawberry Super Smoothie


Course Breakfast, Dessert, Drinks, Snack
Prep Time 5 minutes
Servings 2
Author Kristy

Ingredients

  • 1 tbsp chia seeds
  • 1 tsp moringa greens and protein powder
  • 1 tsp collagen hydrolysate powder
  • 1 cup chopped strawberries any berries are good
  • 1/4 cup unsweetened kefir or coconut milk
  • 2 tbsp heavy whipping cream
  • 1/4 cup spring mix/salad greens
  • 1/4 cup water or almond milk
  • 1 squirt stevia occasionally I use banana instead

Instructions

  1. Add chia seeds to blender/bullet and blend into a powder.

  2. Combine everything else in blender and blend until smooth. You can add more almond milk or water if you want it to be thinner. I have to do this so that the kids can drink it through a straw.

  3. Pour into cups and serve.