Stuffed low carb high fat peppers!


I used one small pepper, 4 oz of ground beef, 1/8 avocado, 1 serving of cheese, 1 tbsp sour cream, some cilantro and a bit of taco sauce.

Just cook up your ground beef and heat oven to 350.

Spray a tray with coconut oil or oil of choice. I cut my pepper in half and removed the seeds. Next I sprayed coconut oil all over it to make it cook faster. Add beef to pepper. Top with cheese. Bake in your 350 degree oven for 20 minutes or so until peppers are softish. Add whatever Mexican toppings you like! 

Depending on your toppings this has about 5 carbs and tons of fat!!!
Keto on baby! I’m in deep Ketosis now and down about 11 lbs!

Bacon Donuts/fritters. Seriously.


baconI found this recipe and had to try it.

http://www.youtube.com/watch?v=tErB92jXccE

BACON DONUTS?!!?! I know right. This is a low carber’s dream.

Stats – 320 calories, 26 grams of fat, 2.4 carbs, 0.3 fiber, 21.3 protein.

This is not an every single day recipe. Perfect for a special breakfast or if you are just craving a damn donut! No guilt.

So what you need for 2 servings-

  • 4 tbsp of butter
  • 2 or 3 tbsp of coconut oil or olive oil
  • 3-4 slices of bacon
  • 1 egg
  • 1/3rd cup of vanilla or plain whey protein
  • 1 oz sharp cheddar cheese
  • 2 small mini bell peppers

 

  1. Precook bacon in a non stick pan. This is very important. You do not want to use a non stick pan. My first batch stuck right to the bottom in a regular pan!
  2. Melt butter on stovetop or in microwave.
  3.  After bacon is drained and cooled, chop into small pieces.
  4. Chop peppers into mini pieces.
  5. Add chopped bacon, peppers, melted butter, 1 egg, 1/3rd cup of vanilla protein powder (or plain), and sharp cheddar cheese to bowl.
  6. Mix well.
  7. Heat the coconut or olive oil in your pan on medium high heat.
  8. Spoon mixture gently into oil. It should sizzle. If it’s too hot it will pop, be careful and adjust your temperature.
  9. Spoon oil over top of donut while it’s cooking.
  10. Once the bottom starts turning golden brown, GENTLY flip it over with a metal spatula.
  11. Cook for another few minutes until other side is golden brown.
  12. Remove from oil and drain on a paper towel.
  13. Repeat!

That’s it. You can make 6 mini donuts, or 4 large fritter/donuts. To make it sweet you could add a bit of sugar free syrup and a little butter. OR keep it savory and add some sour cream and salsa.

I was really impressed with these little donuts. They have that great fritter taste, bacon bits, sweet, and savory all at once. Try this for sure!!

 

My Thanksgiving Menu. Low Carb with recipes.


My husband and I are very untraditional people when it comes to celebrating the holidays. We like to do things differently. For the first 8 years of our relationship we didn’t even put up a Christmas tree! It’s no surprise that our Thanksgiving every single year is totally different. Since we have been on our low carb journey we decided to keep with that theme for our big meal on Thursday. Here is my menu.

Roasted whole chicken. I do not feel like making a huge turkey this year since it’s only the two of us. I will roast the chicken with just some garlic, ginger, lemon, onions, and extra virgin olive oil, salt, pepper, and sage on the skin. 598780_289500597817808_315182398_n

Cauliflower cheesy rice but this time loaded with ranch, bacon pieces, and cheddar cheese.dsc00628

Here is the original recipe-  https://gracegothealthy.com/2013/07/12/cheesy-cauliflower-rice/

Steamed green beans. I love how simple and sweet they taste.

Deviled eggs. I don’t have a recipe for these. I just wing them.

Jalapeno Poppers. I will be following this recipe-

http://kellythekitchenkop.com/2008/04/stuffed-jalapeno-appetizer-recipe.html

Caprese salad. So simple. Just fresh tomato, mozzarella, and basil all layered and stacked topped with extra virgin olive oil, and balsamic vinegar.

The dessert I chose is to honor my husband. He loves peanut butter cups so we are going to have these-

http://dessert.food.com/recipe/low-carb-peanut-butter-cups-120053

 

That’s it! I am excited because we will be able to eat lots of yummy foods and still stay in ketosis land 🙂

Low carb has been working out really well for us so far! Onward.

What are you serving your family for Thanksgiving? Are you bringing a famous dish to a party? Let me know!

 

Salmon bites.


This is a great low carb snack!

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All you need is cream cheese, smoked salmon and cucumber.

Slice cucumber, add a dollop of cream cheese, top with salmon. Simple!

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Buffalo Turkey Cupcakes.


This recipe turned out really well! This is going to be short and sweet since I didn’t take a lot of photos.

9850_409599379141262_1360992361_nBuffalo Turkey Cupcakes

Makes 6 servings

Ingredients

  • 1 package of 97% fat free ground turkey
  • 1 carrot diced
  • 1/2 of a small red onion diced
  • 1/2 of a zucchini shredded and drained well
  • 1/3 cup of breadcrumbs of your choice
  • 2 tbsp of egg whites
  • 3 heaping tbsp of franks buffalo sauce
  • 1/4 cup of bleu cheese

1. Dice carrot, onion, and shred zucchini with a grater. Make sure you soak up the zucchini with a paper towel!

2. Combine turkey, breadcrumbs, egg whites, veggies, hot sauce, and cheese together. Do not over mix. I didn’t use any extra seasonings.1017119_409576655810201_1855367891_n

3. Bake in a 350 degree oven for 20-25 minutes. I used metal cupcake foils. You could do the same, or cook them as a loaf. Serve with something green.

Here are the stats-
Calories-  163 Carbs- 8 Fat- 7 Protein- 18 Sodium- 454

My husband is in love with this meal. He says it’s his favorite!

Enjoy!

 

 

Healthier Chinese Recipes.


Today I have a guest blog from the beautiful Jen.

Hello, My name is Jen and I am a twenty-something blogger who loves to write about all things women, health, DIY, crafts, my cats and food! I have my own personal blog (Little Furry Musings) and I also write for a medical and cosmetic practice in Kansas City where I get most of my health knowledge from the greatest surgeons. I have two little kittens (they aren’t actually kittens I just call them that because they are adorable) named Brio and Zelda. I spend my days riding my bike, experiencing new things, hanging out with my boyfriend and cats while blogging about all about it.

We all love Chinese food and take-out but how many of us had to give up on the noodles and rice to try and have a healthier meal? Well, too many of us and I can attest, that giving up on noodles and rice is just way too difficult for me. I’ve been eating Chinese food since I was born but when I got to be twenty-something I was in a bind. I wanted to begin eating healthier and lose a few pounds this way but I also couldn’t give up my white rice! This is when I started using the classic dishes my mom made along with some helpful ideas online, then twisted and shook it up to be a little more healthier. These recipes are way lower in calories than the original recipes and taste tested by my cosmetic practice’s surgeons with two thumbs up! Here are some of my favorite ones below!

HEALTHY FRIED CAULIFLOWER RICEhealthyfriedriceINGREDIENTS

  • 4 cups cauliflower
  • 1 cup vegetable broth
  • 5 cups cooked brown rice prepared in water
  • 2 eggs
  • 1 tsp black pepper
  • 1/2 tsp ground cinnamon
  • 1 tbsp brown sugar
  • 1 cup defrosted vegetable blend (peas, corn, green beans, carrots)
  • 3 tbsp low sodium soy sauce

PREPERATION

  1. Steam cauliflower
  2. Chop cauliflower finely, using a blender or food processor.
  3. In a frying pan add vegetable broth and bring it to a light boil.
  4. Once broth has begun to simmer add: cooked rice, cauliflower and vegetable blend.
  5. Once the rice mixture has soaked up the broth add: soy sauce, pepper, cinnamon and brown sugar.
  6. Let the rice cook on low. (while egg cooks)
  7. While the rice is cooking, scramble up the egg in a separate pan.
  8. Add cooked egg to the rice mixture and stir.

BAKED CRAB RANGOONS (Adapted from undressed skeleton)bakedINGREDIENTS

  •  8 oz of low fat cream cheese
  • 2 tbsp chopped water chesnuts
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 3/4 cup fresh or canned crab meat
  • 22 mini wonton wrappers

PREPARATION

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl combine: cream cheese, water chestnuts, paprika, garlic powder and crab meat.
  3. Stuff each won-ton wrapper with 1 tbsp of the filling.
  4. Fold wrapper by bringing all sides to the center. (not corners)
  5. Place on a non-stick baking sheet.
  6. Bake 14-18 minutes or until edges start to brown
  7. Serve with a low sugar sweet and sour sauce.

Egg Foo Yung – Chinese OmeletteeggfooINGREDIENTS

  • 6 eggs
  • 3 stalks of bok choy
  • A small handful of baby spinach
  • 1 shitake mushroom (more if you are a fan)
  • Half a spring onion
  • Fresh ginger (about a teaspoon)
  • A small handful of beansprouts
  • 1 clove of garlic
  • A splash of sesame oil
  • 2 tsp of reduced sodium soy sauce
  • 2 tbsp of water
  • 1.5 tsp of oyster sauce

PREPARATION

  1. Wash all your veggies
  2. Finely chop the bok choy, spinach, mushroom and spring onions
  3. Mince the garlic
  4. Grate the ginger
  5. In a pan, combine the water, sesame oil, soy sauce and oyster sauce, mix together
  6. Toss all the veggies ginger and garlic into the pan and let them simmer for about 10 minutes and add salt and pepper
  7. In a bowl, beat the eggs and pour them into the pan
  8.  As the egg seeps to the sides, with a spatula push it back towards the center
  9. Flip the omelette so both sides are slightly golden and serve

Chinese Chicken, Noodle, and Vegetable Saladccnv

     INGREDIENTS (Adapted from Chronicles of home).

  • 1 lb. whole wheat spaghetti
  • 2 boneless skinless chicken breasts, trimmed of fat
  • 1 tbsp. olive oil
  • 2 c. broccoli, cut into bite sized pieces
  • 2 c. snow peas, strings removed
  • red bell pepper, seeded and cut into strips
  • 3 carrots, peeled, cut into matchsticks
  • 1/2 c. grape seed oil
  • 2 tbsp. rice wine vinegar
  • 3 tbsp. low-sodium soy sauce
  • 1 1/2 tbsp. dark sesame oil
  • 2 tsp. honey
  • 1 garlic clove, minced
  • 1/2 tsp. grated fresh ginger
  • 1/4 c. smooth natural peanut butter

PREPARATION

  1. Preheat oven to 400º.
  2. Cook spaghetti according to package directions.
  3. Rub olive oil over chicken breasts and sprinkle with salt and pepper.  Roast about 20 minutes, until cooked through.  Let cool until you can handle them and then use two forks to shred the meat.
  4. Meanwhile, bring about an inch of water to boil in a saucepan with a lid.  Put broccoli and snow peas in a steamer basket, set in the pot, and steam with the lid on about 5 minutes, until the veggies are just tender but still bright green.
  5. Whisk grapeseed oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, and peanut butter until smooth.
  6. Toss spaghetti, chicken, broccoli, snow peas, carrots, peppers, and dressing in a large bowl so all ingredients are coated with the dressing.  Serve warm, at room temperature, or cold.

Yum! I can’t wait to try these out!

Buffalo Chicken Lettuce Wraps.


buf

This is so simple. All I did was take leftover cooked chicken and warmed it up. Once it was warm I added in 1 light laughing cow swiss cheese flavored, 1/2 tbsp of buffalo sauce, and not even 1 tsp of parmesan cheese. I stirred that together and bam. Done. Stuff in big romaine leaves for a quick and easy lunch. I used 3.5 oz of chicken but feel free to use however you much.

The stats-

149 calories, 5 carbs, 2 grams of fat, and 25 grams of protein.

 

Salad 4 of 7.


salad 4

I grilled up about 3 oz of chicken that I had marinating in a mango vinaigrette/ sliced jalapeno mixture. It turned out slightly sweet and spicy. Delish.

Used a bed of fresh organic romaine hearts and spinach + few chunks of avocado + tomato + onion + 1 tbsp of feta + 1/4 cup of roasted japanese sweet potato and added the grilled chicken.

 

Healthier Cheesesteak “sub”.


DSC00193

My friend Cathy shared this recipe with me. You can alter it however you want. It’s one of those simple lunches that makes you feel like you are indulging.

Ingredients-

  • Lean ground turkey or  beef. 3 oz a person.
  • Chopped bell peppers, onion, and mushrooms. (Use whatever veggies you like).
  • 1 pita of choice.
  • Cheese of choice (I used a bit of shredded mozzarella).
  • Seasonings for turkey (I used cumin, garlic powder, black pepper, and chili pepper).

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Chop Veggies.DSC00185

Add veggies to a hot saute pan. About a 5 or a 6. I used no oil, just organic pam spray. These will cook fast. Make sure to stir them around. Once they begin to soften you can lower the temperature.DSC00189

In another pan, add ground turkey to a saute pan. Add ingredients. Cook on low to medium heat until finished.DSC00190

Drain turkey add to veggies and combine. Add sriracha/hot sauce if you get down like that.DSC00192

Stuff pitas. Add cheese and whatever toppings you like. Maybe a bit of ketchup or mustard.DSC00194

DSC00188My helper approves.

Depending on what kind of ingredients you use the sammy is-

304 Calories, 5 grams of fat, and 31 grams of protein.

 

 

Summer Salad.


538015_348026868631847_350315286_n

So simple. Makes a huge bowl–

  1. 1 lime juiced
  2. 2 small hass avocado chopped
  3. 1 can of black beans
  4. 1/4 chopped jalapeno
  5. 1/4 chopped red bell pepper
  6. 1/2 chopped white onion
  7. handful of grape tomatoes halved
  8. sea salt and cumin to taste
  9. few tbsps of chopped cilantro

Drain black beans. Add all of the chopped veggies. Add squeezed lime plus sea salt and cumin to taste. Gently stir. Serve with chips or just as a plain salad.