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!

MSG

 http://www.hungryforchange.tv/article/sneaky-names-for-msg-check-your-labels

Sweet Potato Pancakes

Ingredients

• 1 cup Let’s Do Organic Sweet Potato Flour⁠
• 1/4 cup coconut sugar⁠
• 1/2 teaspoon cinnamon⁠
• 1 teaspoon baking powder⁠
• 1/2 cup almond milk⁠
• 1/4 cup applesauce⁠
• 2 tablespoons melted Native Forest Coconut Oil⁠
• 2 teaspoons apple cider vinegar⁠
• 1 teaspoon vanilla extract⁠⠀

⁠⠀
Directions

1. Add all the ingredients to a bowl and stir to combine. Set the batter aside for 5 minutes to let the flour hydrate.
2. Heat a nonstick skillet on medium-low heat for 2 minutes to preheat the pan. Spray the pan with nonstick cooking oil.
3. Add 1/3 cup of the batter into the skillet and use the back of a spoon to smooth it out into a circle, about 4 inches in diameter.
4. Cook until the underside is browned and the edges of the pancake begin to set and darken in color. This should take about 4 minutes when the pan is at the proper temperature. If the pancake browns (or even blackens) too quickly, turn the heat down.
5. Flip the pancake and cook for another 2-4 minutes or until the second side is browned and the center of the pancake feels firm, not doughy, to the touch. ⁠
6. Repeat with the remaining batter. Serve with fruit and maple syrup, if desired!⁠

No Bake Coconut milk caramel bars

http://edwardandsonsrecipes.org/no-bake-paleo-vegan-turmeric-coconut-caramel-bars/

Ingredients
⁣
Base:⁣
1 cup almonds (roasted)⁣
3 tbsp coconut flour⁣
⅓ cup raw cacao powder⁣
¼ cup maple syrup⁣
2 ½ tbsp melted coconut oil⁣
⁣
Caramel Layer:⁣
½ cup date syrup⁣
½ cup maple syrup⁣
1 cup tahini paste (smooth)⁣
6 tbsp coconut oil⁣
½ tsp salt⁣
⁣
Coconut Turmeric Layer:⁣
1 cup coconut milk⁣
½ cup Native Forest Organic Turmeric Coconut Milk⁣
½ cup coconut oil⁣
½ cup maple syrup⁣
¼ tsp sea salt⁣
4 cups unsweetened shredded coconut⁣
⁣
Instructions

1. Line a 8 inch square brownie pan with plastic foil. In a food processor add almonds, coconut flour and cacao and process until nuts are finely chopped. Add maple syrup and coconut oil and process into a thick mixture.⁣

2. Press into the base of the brownie pan and set aside.

3. To prepare the caramel layer add tahini, maple syrup, date syrup, coconut oil and salt in a small saucepan and combine over low heat.⁣

4. Pour into the pan on top of your base and freeze for about 15 minutes.⁣

5. To prepare the coconut turmeric layer add all ingredients into a food processor and process for about 5-10 minutes until mixture is smooth and fluffy.⁣

6. With a spoon or spatula scoop mixture onto the caramel layer and freeze for another 30 minutes until coconut layer has fully set.⁣

7. Cut into squares and serve.⁣

8. Store leftovers in an airtight container in the refrigerator for up to one week.

Sweet Potato Flour Flat Bread w/ hummus or butternut squash

http://edwardandsonsrecipes.org/

Sweet Potato Flatbread Dough:

• 1 packet active dry yeast 

• 1 tablespoon coconut sugar/any granulated sugar will do!

• 1 cup water (110F like bath water, not boiling) 

• 2 tablespoons olive oil (HW: or avocado oil) 

• 2 cups Let’s Do Organic Sweet Potato Flour 

• 1 teaspoon salt 

• 2 teaspoons dried parsley 

• ½ teaspoon dried thyme 

**Can be topped with the butternut squash base or Hummus :) 

Butternut Squash Base + Toppings 

• 3 cups butternut squash, cubed (about 1 medium butternut squash) 

• 3 garlic cloves 

• 2 tablespoons olive oil, divided

• 2 tablespoons chopped fresh thyme/1 tablespoon dried works too! 

• 1 tablespoon maple syrup 

• salt & pepper to taste 

• 2 cups chopped dino kale 

• ½ large onion, sliced (optional)

• Squeeze of lemon (optional)

• ½ cup dried cranberries 

• 1 cup vegan ricotta cheese (HW: or goat cheese) 

Instructions:

1. To make the dough, combine yeast, sugar and preheated water. Mix and let sit for 10 minutes.

2. In a large bowl, whisk together all dry ingredients. With a spatula or wooden spoon stir in the olive oil and yeast mixture. Add water if needed 1 tsp at a time.

3. Work the dough into a ball, put in a clean oiled bowl and cover to let rest for 1 hour.

4. To make the butternut squash base, on a large sheet pan add squash, garlic, 1 tablespoon olive oil and thyme and toss to coat squash. Bake at 400F for 15-20 minutes until squash is tender.

5. Remove from oven and cool for 5 minutes. Then, add all content of the sheet pan into a blender with 1 tablespoon olive oil, maple syrup & salt and pepper to taste. Blend until creamy and smooth. It should be spreadable, not pourable.

6. Time to bake the dough, remove from bowl onto parchment lined sheet pan and flatten into your preferred shape. Bake at 425F for 10 minutes.

7. Make your kale & onions mix. In a pan on medium heat with a bit of oil add onions and cook until translucent and fragrant then add kale with a dash of salt, pepper and lemon & cook until wilted down.

8. Remove dough from oven and top with squash base, onions, kale, cranberries and ricotta. Bake for an additional 4 minutes.

9. Enoy!

1. 
   

Sweet Potato Goat Cheese Rounds

https://www.cookingonthefrontburners.com/sweet-potato-rounds-goat-cheese-honey-appetizer

• 3-4 medium sweet potatoes peeled and cut into 1/2" slices
• olive oil
• sea salt
• 1 tablespoon sugar
• 1/2 teaspoon cinnamon
• 4 oz goat cheese
• 1 tablespoon cream or half and half
• 1 tablespoon honey
• 1/4 cup chopped candied pecans
• 1/4 cup chopped dried cranberries
• honey for drizzling

INSTRUCTIONS

1. Preheat oven to 400 degrees
2. Combine sugar and cinnamon and set aside
3. Brush each side of the rounds with olive oil and also sprinkle a bit of salt and the sugar cinnamon on each side
4. Place one side down on a heavy cookie sheet
5. Bake for 15 minutes; turn and baked for another 15 minutes
6. While baking, combine the goat cheese with the cream (or half and half) and honey with a mixer
7. When rounds are done, let cool a bit then add about a teaspoon of goat cheese mixture on each round, sprinkle with pecans and craisins
8. Drizzle with a bit honey and serve immediately

Goat Cheese with honey, nuts and cranberries

https://www.simplehealthykitchen.com/goat-cheese-with-honey-fig-and-pistachios/

Goat Cheese with Honey, Fig & Pistachios

Print

Prep time

5 mins

Total time

5 mins

Goat Cheese with Honey, Fig & Pistachios- This is my "go-to" easy appetizer. So many people have asked for the recipe...but here's the beauty...you don't even need a recipe! It's four simple ingredients and takes only 5 minutes to whip up.

Author: SimpleHealthyKitchen.com

Recipe type: Appetizer

Cuisine: American

Serves: 1 cheese log

Ingredients

• 1 medium log fresh goat cheese ( approx. 11 oz.)
• ¼ cup roasted pistachios,chopped
• 2 tablespoons honey
• 1 tablespoon fig spread ( like Dalmatia brand) (hw, optional)
• crackers or bread,for serving

Instructions

1. On a small plate, spread out the chopped pistachios, Roll goat cheese on the pistachios to coat top and sides. Transfer to a serving tray.
2. Drizzle honey over cheese log
3. In a microwave safe dish, add the fig spread (similar to jelly), heat in microwave for 10 seconds. Drizzle over cheese log. Serve with crackers or bread.

Rosemary flavored, or cranberry nut crackers are especially tasty with the fig, honey and pistachio goat cheese.

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.

Keto Shrimp and Bacon Chowder

Do yourself a deliciously awesome favor and whip up a big pot of this yummy keto shrimp and bacon chowder packed with flavor and warmth!

https://betterthanbreadketo.com/wp-json/mv-create/v1/creations/66/print

I

• 1 lb peeled deveined shrimp (roughly chopped)
• 1/2 lb bacon
• 3 cups chicken stock
• 1 1/2 cups heavy whipping cream (HW:or 3/4 cup whole milk plus 1/3 cup butter)
• 1/4 cup finely chopped onion
• 2 tsp pink Himalayan salt
• 2 tsp fresh ground black pepper
• 2 tsp smoked paprika

Instructions

1. In a large pot, cook bacon until crisp
2. Remove bacon, let cool, and crumble
3. Add onion to pot with the bacon grease and cook until lightly sautéed
4. Add chicken stock, heavy whipping cream, salt, pepper, and paprika
5. Bring to a boil until mixture begins to thicken
6. Add shrimp and crumbled bacon
7. Simmer until shrimp are pink and chowder is desired consistency
8. Ladle into bowl and warm your bones!