Marry Me Chicken Soup

 

Adapted from Original Recipe on Marry Me Chicken Soup - I Am Homesteader

• ▢1 tablespoon extra virgin olive oil (or avocado)
• ▢1 small yellow onion, diced (about ½ cup)
• ▢½ cup (about 8) sun-dried tomatoes, softened in hot water, drained, chopped (although delish omit for for sulfite and GERD) 
• ▢1 teaspoon garlic, minced
• ▢8 cups (64 ounces) chicken broth
• ▢1 cup (238 g) heavy whipping cream
• ▢1 package (8 ounces) cream cheese, softened, cubed
• ▢1 cup (100 g) parmesan cheese, shredded
• ▢2 cups (280 g) cooked chicken, cubed 
• ▢8 ounces orecchiette pasta (or pasta of your choice)
• ▢1 teaspoon salt
• ▢1 teaspoon black pepper
• ▢½ teaspoon crushed red pepper flakes (opt)
• ▢1 cup (30 g) fresh baby spinach 
• ▢parmesan, grated, for garnish

Instructions

• To a large pot over medium heat, add the olive oil. Once hot, add the onion and sun-dried tomatoes. Cook until softened (about 3-5 minutes).
• Add the minced garlic and cook for 1 minute.
• Pour in chicken broth and heavy whipping cream, stirring to combine.
• Add the cream cheese and parmesan, stirring continuously until the cheese is fully melted and the soup becomes creamy.
• Add the dry orecchiette pasta, salt, black pepper, and red pepper flakes. Stir to combine.
• Cover the pot with a tight-fitting lid and cook, stirring occasionally until the pasta is cooked (14-16 minutes).
• In the last five minutes of cooking the pasta, add the rotisserie chicken. In the final minute, add spinach, cooking until the spinach wilts slightly.
• Serve hot, garnished with parmesan cheese.

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.

The easiest CRISPY no egg taste Chaffle (2 ingredients!)

 

2 egg white or 1 whole (the yolk will give it a little egg taste -which I don't mind at all) try it both ways and see which you prefer 

1 cup of mozzarella cheese 

The secret to crispiness- A bakers cooling rack. A serious "crunch" you can hear across the room!

Directions:

Mix the egg and cheese together. 

Plug in waffle maker.

Place a couple of tablespoons on griddle 

Close the waffle maker 

Wait for light to turn off

Place chaffle on cooling rack for maximum crunch. We use tongs or a fork to lift off the waffle maker. 

Eat palin or top with your favorite fixins' and Enjoy! 

(the one above has butter mayo and ground beef - I also added garlic to the chaffle.) 

This mini size is perfect for little girl to make her own chaffles, waffles and snacks. 

mini waffle maker like this: (they have alot of options-check out their store) Amazon.com: Dash Mini Waffle Maker Machine for Individuals, Paninis, Hash Browns, & Other On the Go Breakfast, Lunch, or Snacks, with Easy to Clean, Non-Stick Sides, Purple Galaxy: Home & Kitchen

or a Family size like Amazon.com: Dash Multi Mini Waffle Maker: Four Waffle, Multi Mini Waffle Maker Machine, Perfect for Families and Individuals, 4 Inch Dual Non-stick Sides with Quick Release & Easy Clean + Waffle Sticks - Graphite: Home & Kitchen

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!

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.