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.  

Butter! Mayo....Yes!

This is a 2 recipe post. The basic mayo recipe and a spicy version. Prepared mustards cause joint pain/issues for me so I opt. for 1 tsp of dry mustard. Dijon is the closest taste to dry mustard so this works great. 

https://mariamindbodyhealth.com/butter-mayo/

• 1 large egg (or 2 egg yolks) 
• 2 teaspoons lemon juice (HW: or apple cider vinegar, rice vinegar or combo) 
• 1 tablespoon Dijon mustard     (HW: 1 tsp dry mustard) 
• ½ teaspoon Redmond Real salt
• 1 cup butter, melted (not hot just finger touch warm-if hot let it cool down or it will cook the egg)  
• OPTIONAL:  water (to thin)

Instructions

1. Place the egg, lemon juice, mustard and salt in a wide-mouth, pint-sized mason jar.
2. Heat the butter until warm and melted.
3. Place the immersion blender at the bottom of the jar. Turn the blender on and very slowly add the melted butter while moving the blender to the top. Be patient!
4. Moving the blender slowly is key to getting the mayonnaise to emulsify. Voilà! Simple butter mayo!
5. Place in the fridge and allow to chill. If the butter mayo is too thick for your liking, add a tablespoon of beef broth or water and stir to combine well.
6. Store in the fridge for up to 5 days. Makes the best deviled eggs!

Notes

NUTRITIONAL INFO (per serving)
calories 92
fat 10g
protein 0.3g
carbs 0g
fiber 0g

Make the butter mayo and then add the spices below for a little spice. Spice is nice right?! 

Spicy Mayo (without Sriracha)

The Frozen Biscuit

Servings: 10 servings

Cook time: 0 hours 5 minutes

Ingredients

•

1 1/2 cup Mayonnaise (HW: the butter mayo above) 

•

1/8 tsp Smoked paprika

•

1/4 tsp Sweet paprika

•

1/8 tsp Cayenne pepper More or less to taste

•

1/8 tsp Garlic powder

•

1/2 tsp Vinegar or lemon juice

•

1/4 tsp Sugar More or less to taste

•

Pinch of salt (optional)

Waffles and Pancakes

 

https://neishalovesit.blog/keto-pancakes-waffles/

Keto Pancakes

2 eggs
1/3 cup Almond Flour
1 tsp baking powder
1 tsp vanilla extract
1 tbsp confectioner swerve (optional) (HW: I omit for a no sugar)
https://amzn.to/2RzmM3P
4 oz cream cheese softened
(splash of Heavy Cream -optional)

Waffle
2 eggs
1/4 cup almond flour**
1/4 cup pork panko** (HW: crushed or grind pork rinds) 
**( you may sub for 1/3 cup of just pork panko if you wish, it works just as well)
https://amzn.to/2Gv8niQ
2 tsp baking powder
4 oz cream cheese softened
1 tsp of vanilla extract
Splash of heavy cream optional
Mix in a glass bowl and let sit for 1-2 min or until batter starts to look bubbly
poor into waffle maker and let cook till brown, stir batter before every pour.

Bacon Wrapped Okra Poppers!

 

from i heart publix

 

Print

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Author: Michelle

Serves: 12

Ingredients

• 1 pound fresh okra
• ½ cup cooked shrimp, chopped
• 4 oz cream cheese, softened
• ½ cup monterey jack cheese, shredded
• ½ teaspoon cajun seasoning
• 1 pound Farmland bacon

Instructions

1. Preheat oven to 425º F.
2. Mix the shrimp, cheeses and cajun seasoning in a small bowl and set aside.
3. Carefully cut each okra lengthwise down one side creating a pocket (do not cut through to the opposite side).
4. Gently spread the pocket and stuff with the shrimp/cheese mixture - mounding on top of the okra.
5. Cut the Farmland bacon package in half.
6. Wrap each stuffed okra with a half strip of Farmland bacon - covering the filling and then place on a baking sheet.
7. Bake in a 425º F oven for 20 - 25 minutes until the bacon is browned and cooked.

Notes

Don't use thick sliced bacon as you will need to stretch the bacon to cover the okra. The thick cut bacon is not as easy to stretch at the classic cut bacon!

Just Like the Real Thing Lasagna

https://peaceloveandlowcarb.com/just-like-the-real-thing-lasagna/

INGREDIENTS

FOR THE “NOODLES”:

• 2 large eggs
• 4 oz cream cheese, softened
• 1/4 cup Parmesan cheese, grated
• 1 1/4 cup mozzarella cheese, shredded
• 1/4 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

FOR THE FILLING:

• 1 lb ground beef
• 1 1/2 cups Three Cheese Marinara Sauce, divided (recipe at bottom)
• 3/4 cup mozzarella cheese, shredded
• 6 tbsp whole milk ricotta cheese
• 1 tbsp minced onion flakes (optional) 
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp dried basil
• 1 tsp Italian seasoning (HW: there is a recipe for DIY on this blog) 

---

INSTRUCTIONS

FOR THE “NOODLES”:

1. This part will take the longest, so feel free to make the “noodles” the night before and just leave them in the fridge until you are ready for them.
2. Preheat oven to 375° Line a 9×13 baking dish with parchment paper
3. In a large mixing bowl, using a hand mixer, cream together cream cheese and eggs.
4. Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
5. Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
6. Spread the mixture into the baking dish, forming a nice even layer.
7. Bake on the middle rack for 20-25 minutes.
8. When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.

FOR THE FILLING:

1. In a large skillet over medium-high heat, combine ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until the meat is browned.
2. Drain excess fat from pan and add ¾ cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.

PUTTING IT ALL TOGETHER:

1. Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer
2. Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tbsp ricotta cheese, and cover with another “noodle” layer. Repeat these steps.
3. Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese. Sprinkle Italian seasoning over top. Bake for 20 minutes.

for quick prep: make and freeze the noodles and sauce - 

Three Cheese Garlic Marinara Sauce

INGREDIENTS

• 28 oz can crushed tomatoes
• 6 oz can tomato paste
• 4 cloves garlic, minced
• 1 ½ tsp dried basil
• 1 tsp dried parsley
• 1 tsp dried oregano
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp sea salt
• ¼ tsp crushed red pepper flakes
• ¼ cup Parmesan cheese, shredded
• ¼ cup mozzarella cheese, shredded
• ¼ cup romano cheese, shredded

---

INSTRUCTIONS

1. In a large sauce pan, over low heat, combine crushed tomatoes, tomato paste, garlic, basil, parsley, oregano, garlic powder, onion powder, sea salt, and crushed red pepper flakes. Simmer for 15 minutes, stirring frequently.
2. Stir in Parmesan, mozzarella, and Romano cheeses.  Stir until cheeses are melted and well incorporated.

hearty tomato meat sauce – low carb, gluten free

• Prep Time: 10 minutes
 
• Cook Time: 45 minutes
 
• Total Time: 55 minutes
 
• Yield: Makes 25 Servings 1x

INGREDIENTS

• 1 lb. ground beef
• 1/3 cup onion, diced
• 2 tbsp garlic, minced
• 1 tsp sea salt
• 28 oz can whole peeled tomatoes, with liquid
• 6 oz. can tomato paste
• 6 oz cremini mushrooms, sliced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried parsley
• ½ tsp dried bay leaf
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp sea salt
• ¼ tsp crushed red pepper flakes

---

INSTRUCTIONS

1. In a large non-stick sauce pan over medium-high heat, brown ground beef with onion, garlic and sea salt.  Drain excess grease.
2. To the sauce pan, add tomatoes.  Mash the tomatoes into meat until they are crushed and broken up.
3. To the sauce, mix in tomato paste, mushrooms, oregano, basil, parsley, bay leaf, garlic powder, onion powder, sea salt, and red pepper flakes.
4. Reduce heat to low and simmer uncovered – 30 minutes.

Crispy Coconut Shrimp w/ Mango Sauce

The key to the crunchy coating is in the layers. First, there’s a layer of tapioca starch. This is a perfectly Paleo-friendly thickener: it’s just a ground-up root from the same plant that gives us tapioca pearls. The second layer is a coating of whites, which doesn’t really do much by itself, but makes the final layer of coconut flakes stick. All together, the whole process gives you crispy shrimp with coconut flakes that actually stick to them. Paleo Leap. 

• 1 lb. raw shrimp, peeled and deveined;
• 2 egg whites;
• 4 tbsp. tapioca starch;
• 1 cup. shredded coconut;
• Sea salt and freshly ground black pepper;

Ingredients for the mango sauce

• 1 cup mango, chopped;
• 1/3 cup coconut milk;
• 1 tsp. lime juice;
• 1 jalapeño, thinly minced;
• 2-3 tsp. raw honey;

Preparation

1. Preheat your oven to 400 F.
2. Line a pan with a wire rack.
3. Add the tapioca starch to a bowl and season to taste with salt and pepper.
4. Place the egg whites in a second bowl, and the shredded coconut in a third. Line all the bowls up on your countertop in order (tapioca starch, egg whites, then coconut).
5. One shrimp at a time, dredge in tapioca starch, then egg whites, then coconut. Place on the wire rack.
6. Once all the coconut-covered shrimp are on the wire rack, place in the oven and bake for 10 minutes on each side (20 minutes total).
7. While the shrimp are cooking, combine the mango, lime juice, jalapeño, coconut milk, and honey in a blender.
8. Blend until you get a smooth sauce.
9. Serve the shrimp hot with the mango sauce.

Bacon Meatballs w/mango sauce

https://paleomg.com/superbowl-snacks-bacon-meatballs-mango-honey-mustard-sauce/

• 1.5lbs ground beef (or any other ground meat you see fit)
• 6 slices of bacon, cut into 1 inch pieces
• 1/2 yellow onion, diced
• 1 egg, whisked
• 1/4 cup almond flour (HW: or tigernut flour) 
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• salt and pepper, to taste

1. Preheat your oven to 350 degrees.
2. Put a large skillet over medium heat and add your diced bacon to it.
3. Once bacon has rendered some fat in the pan, add your onions. Mix together and poke at it randomly to make sure the bacon and onions don't burn. Once bacon is cook through, add the bacon and onions to a plate with a paper towel on it to cool and soak up some excess fat.
4. Now add your ground beef to a large bowl, then add your cooled bacon and onions, along with egg, almond flour, and seasonings.
5. Use your hands to mix all that goodness up thoroughly.
6. Now roll into little bite size balls and place on a parchment paper lined cookie sheet.
7. Bake for around 10-15 minutes, depending on the size of the meatballs.

The original recipe's mango sauce was not HW (me) friendly so I found this one at Paleo leap. For the original mango sauce follow link under picture. 

Mango Sauce (adapted from paleo leap)

• 1 cup mango, chopped;
• 1/3 cup coconut milk;
• 1 tsp. lime juice;
• 1 jalapeño, thinly minced;
• 2-3 tsp. raw honey;

add all to the blender , blend until smooth. :) 

Easy, Fast Tomato Marinara

Ingredients

1

tbsp olive oil (hw: avocado oil) 

1

clove garlic, minced

1

(6 oz) can tomato paste

1 1/2

cups water 

1

tsp Italian seasoning

Salt & pepper&pinch of sugar, to taste 

• 
  
• 
  
• Heat the olive oil over medium heat in a medium saucepan. Add the garlic and cook until just softened -- just a minute or two.Add the tomato paste, water, Italian seasoning, salt, pepper and sugar to the pan. Bring to a boil over medium heat, stirring occasionally.Reduce heat, cover and simmer for 10 minutes. Taste, and adjust seasoning as desired.
•