Cinnamon Coconut Lattte

 

adapted from https://therealfooddietitians.com/cinnamon-coconut-latte/

• 12 ounces strongly brewed coffee 
• 2 tsp. coconut oil
• ½-1 tsp. ghee, salted grass-fed butter, coconut oil
• ¼–½ tsp. ground cinnamon
• ¼ cup unsweetened coconut milk (optional-adds more creaminess)
• ⅛ tsp vanilla extract

1. Directions: 
2. 
   
3. Brew coffee. 
4. Add all ingredients to a blender and blend on high for 15-30 seconds until creamy and frothy.
5. Pour into a coffee mug, dust with additional cinnamon, if desired, and enjoy.

Egg Roll in a Bowl

 

 Low-Carb Easy To Make Egg Roll In A Bowl - Stylish Cravings

Ingredients

• 1 pound ground sausage, (HW: chicken, turkey, ground pork, ground beef) 
• 7 cups  Coleslaw mix 
• 2 tbsp  coconut aminos
• 1 tbsp ginger
• 1 tsp garlic powder
• 1/2 cup green onions (HW: Optional for sulfate/sulfite sensitivity)

Instructions

1. Cook meat stirring and crumbling until cooked through. 

2. Stir in Coleslaw mix, garlic, ginger, soy sauce, and stir. 

3. Top with green onions and drizzle with more soy sauce (or coconut amino) or sweet and sour sauce.

Made@Home Keto Whipped Cream

 

1/3 cup heavy cream

1 tsp vanilla extract 

1/2 Tbs gelatin

Sweetener to taste ( liquid stevia, monk fruit, non keto option: raw sugar) 

1. Combine all the ingredients in mixer , mix until stiff peaks are formed.

2. Refrigerate

3. The cream will last up to 5-7 days 

Tip- Check the expiration date of the original heavy cream container. 5-7 days or whichever comes first.  

Feta Burgers with Tomato Cream Sauce

 

https://stylishcravings.com/keto-feta-burgers-with-tomato-cream-sauce/

Ingredients

• 2 lbs Ground beef
• 4 oz feta Cheese (HW: or goat cheese)
• 1 Egg
• 2 tbsp Fresh chopped basil
• 2 tsp Minced Garlic
• 2 tbsp Beef stock (Hw: any broth or water) 
• 1 cup Heavy whipping cream
• 1 tsp Italian seasoning 
• 1/4 cup Chopped green onions (Hw: sulfate free version -omit) 
• 2 tbsp Tomato paste 
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the ground beef, egg, feta cheese, chopped basil, minced garlic as well as salt and pepper to taste. Mix with hands until well blended.

2. 
   2. Form the meat mixture into 14 equal-sized patties.

3.  Heat a large skillet over medium-high heat, and cook the patties until they reach your desired level of doneness. You may have to cook the patties in two or more batches depending on the size of your skillet.

4. Remove the patties from the skillet and set aside. Drain the extra grease out of the pan.

5. Lower the temperature to medium. Place 2 tbsp of beef stock into the pan to deglaze it. Scrape the bits off the bottom of the pan.

6. Whisk in 1 cup of heavy whipping cream, 1 tsp of Italian seasoning, ¼ cup chopped green onions and 2 tbsp of tomato paste. Mix until well combined.

7. Add in salt and pepper to taste, and cook the sauce down until it has thickened.

8. Place the patties back into the skillet, and toss to coat in the sauce.

9. Serve with more freshly chopped green onions as garnish if desired.

Cassava Flour Pizza Crust Recipe (Gluten-Free, Paleo)

This crust is very very similiar to "regular" pizza crust. It has the chewiness, and texture that gluten crusts have. Last night I made for Scott and I , a gluten free, nightshade free pizza.
Pesto sauce (cashews, pine nuts, basil, olive oil, and parmsean cheese blended smooth- I actually found an organic , citric acid free one on the store shelf), topped with nitrate free bacon, fresh mozzarella (more tolerated on histamine diet), parmesean cheese (block style) and goat cheese.

author mommypotamus

This recipe makes two 10 inch pizzas.

Ingredients

• 1 1/2 cups cassava flour
• 1 cup arrowroot, flour
• 2 teaspoons sea salt (I like Redmonds Salt for its high mineral content) 
• 1 teaspoon onion powder 
  ( I omit this one now 3.2.2022) because of sulfate sensitivity) 
• 1 teaspoon garlic powder
• 2 eggs
• 1/2 cup olive oil, plus more for oiling dough (I use butter or bacon grease now 3.3.2022)
• 1 cup water

Instructions

1. Preheat your oven to 425F and place two baking sheet/pizza stones inside. (If you just have one you can bake the crusts separately.)
2. Combine dry ingredients in a medium mixing bowl.
3. Add wet ingredients and mix well. Allow dough to sit for about 5 minutes to allow it to firm up a little.
4. Coat your hands in olive oil, then scoop up the dough and divide it in half. Form one half into a ball. Place it on parchment paper and press it into the form of a 10 inch crust with your hands. Do the same with the second half.
5. Slide the baking sheet/pizza stones under the parchment paper/crust and bake for 12-15 minutes, then remove and add toppings. Return to the oven and bake until the cheese is melted - I like to set my oven to broil for the last few minutes so that the mozzarella browns a bit.