Low Carb Sheet Pan Quesadilla

Don’t think I’ll make quesadillas the same way ever again.

One of the easiest ways to make a quesadilla for the entire family. True, you can’t customize the filling this way, but my crew can be easy to please at times. Any filling you can think of will work with this recipe. I chose sausage, peppers, and onions.

No other seasonings needed, spicy sausage can be used as well. Chicken, beef, turkey, steak, shrimp, turkey pastrami and pepperoni…whatever your preference. Prep everything accordingly, for me the sausage was cooked through in about five minutes.

The following step was super easy. Lined a sheet pan with either non-stick foil or parchment paper. The size of your tortillas will determine how many you’ll have to use. Our low carb tortillas are 8 inches(πŸ€·πŸ»β€β™€οΈ), so I wound up using ten for the bottom and sides. You’ll want to make sure to allow about half the tortillas to hang over the side. To make sure that the bottom edges would fuse together, I added a light layer of shredded cheese and topped it off with the cooked sausage mixture.

We’re a cheesy bunch πŸ˜‰ I had some leftover sliced provolone that I added, plus the rest of the shredded cheese. Ohhhh yeah!!!

The next part might seem a tad tricky, but trust me it wasn’t as difficult as it may seem.

~The folding of the edges over the top~ 😱

For me, I had to use an additional 6 tortillas over the top before I could flap the edges over shut. See below…

See? All right, so it’s not “pretty”, but let me tell you this meal was spot on! To help hold the shape as it bakes, place another sheet pan on top. This joker crisped up perfectly!

You’ll Need:

16 low carb Mission Tortillas

1 pound mild sausage(or any meat you prefer)

1 large onion, chopped

1 each green and red bell pepper, chopped

2 c shredded cheese

6 slices provolone cheese

Directions:

Preheat oven to 425*F. Line pan with non-stick foil or parchment paper. Drape eight of the tortillas halfway over the pan’s edge and place two down the center. Sprinkle with a light layer of shredded cheese. Set aside.

Cook sausage with peppers and onions; add on top of the shredded cheese layer. Place six more on top and fold the edges up and over. Place another sheet pan on top and bake for 20 minutes. Remove top sheet pan and bake for another 5 minutes till browned. Let cool and cut into 10-20 servings.

Per 1/10th serving the net carbs, minus nacho cheese sauce, comes out to 9.6g. Granted that may seem like a lot, works out for me since this was the only thing I’ve eaten today. As for the nacho cheese sauce, this is entirely optional. I used the recipe from Officially Gluten Free. Easy and tasty, I added 1/4 tsp chili powder, 1/4 tsp paprika, and 1/4 tsp granulated garlic for that “nacho” flavor.

This entire recipe is an absolute keeper! A huge hit with me and the boys, the cheese sauce was on point too! Imagine making a massive pizza quesadilla with a low carb homemade marinara sauce! ☺️

Need I say more? Nah, the pictures speak for themselves, with endless possibilities! Philly Cheese Steak, chicken or steak fajita, tex-mex, spicy shrimp, cheesy ground turkey, pizza, sloppy joes, vegetarian…

Happy Eating!!

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Pumpkin Pie Spice Muffins(Muffin Monday)

I could NOT resist! Seriously, I have had this bottle of pumpkin pie spice for a month now and I couldn’t wait any longer to open it. I don’t know about you, but when I opened that bottle it smelled like I was being enveloped in fall goodness! Incredible!

At 1am this morning I decided I wanted to have some muffins for breakfast. Since I have a strict criteria of what I can and cannot have, I knew I had to be mindful and look for the following: they had to be low carb(βœ”οΈ), keto friendly(βœ”οΈ), soy free(βœ”οΈ), gluten free(βœ”οΈ), grain free(βœ”οΈ), and if possible dairy free(βœ”οΈ). I got crazy lucky when I came across Healthful Pursuit’s recipe. The carb count comes out to about 4g net carbs per muffin, which is perfect really! You can have this alongside a scrambled egg and bacon for a well balanced meal. I plan to enjoy mine with a poached egg and some homemade turkey sausage patties.

I did take a little liberty in tweaking the recipe to my liking, here’s what I did.

You’ll Need:

4 large eggs

1/2 c avocado oil

1/2 c lactose free milk

2 tsp homemade vanilla extract

2 c almond flour

2/3 c granulated Stevia sweetener

1 tblsp + 1 tsp baking powder

1 tblsp pumpkin pie spice

1/2 tsp cinnamon

a healthy pinch of kosher salt

1/2 c Hemp Hearts

Directions:

Preheat oven to 350F. Line muffin pan with muffin papers or use a silicone muffin pan. I used silicone muffin cups on a sheet pan.

In a medium bowl mix eggs, oil, milk, vanilla extract until emulsified.

Add dry ingredients, except hemp hearts, and mix till well combined. Fold in hemp hearts gently. Use a muffin scoop and portion out muffin batter. (Original recipe makes 12, I got 15 1/2) Bake for 15-18 minutes(mine were done after 16 minutes). Let cool and enjoy!

♦️Now, you could do as the original recipe and dip the tops of the muffins in coconut oil and then into your cinnamon “sugar” mixture for a snickerdoodle effect. Or you could make cinnamon ghee spread.

You’ll Need:

2 tblsp organic ghee

Granulated Stevia and Cinnamon to Taste(or you can use Pumpkin Pie Spice)

Directions:

Mix these ingredients in a bowl and spread on a warm muffin.

Alternative Spreads:

Low Carb Apple Butter

Low Carb Pumpkin Butter

Almond Butter

Sun Butter

Cashew Butter

πŸ”·If you aren’t a fan of ghee, you can use organic butter instead. Whatever works best for you!

πŸ”ΆIf you would like more info about hemp hearts and their healthy benefits, click here.

Hope you enjoy and have a great Muffin Monday!

September is Here, Grab Your Teal!!

It’s THAT time of the year folks. All things teal, all affected women uniting together for their voices to be heard around the world. What are your plans to help make a difference this month?

For me, certain health issues have arisen that could NOT have been more untimely. Especially when I have certain things planned for this month and now I cannot do them. πŸ˜”

My acid reflux and IBS have been going haywire over the last few weeks and last week was the worst. By last Thursday I had made up my mind that I needed to go back on the GAPS Diet and not let anyone or anything deter me. Especially the holidays. One of the things I’ve been reading up on is how the GAPS Diet can help me as a PCOS Warrior.

Initially, the GAPS Diet is low carb. So long as you forgo the fruits and vegetable with naturally occurring fructose. This is the same rule when living a low carb lifestyle/keto, etc. This diet is also gluten free…aces, since I need to give my lower digestive system a break. Goodbye low carb tortillas. It’s also removes sugar from your daily consumption, with exception to raw organic honey. I get that honey is not low carb/keto legal but it is necessary when doing GAPS.

The first thing to help jump start your day is by drinking warm honey lemon water.

It’s not easy to give up the hot cup of joe, BELIEVE me. But after knowing the benefits of what drinking honey lemon water can do for ya, I’ll take a mug every day! πŸ™‹πŸ»β€β™€οΈ The benefits far out weigh the need for caffeine. Besides, when your gut is unhappy drowning it with coffee, tea, and sodas only makes things worse.

If you would like to read more about how the GAPS Diet can help with PCOS, click here!

If you have to pop multiple prescription meds in order to function, honey you aren’t even remotely healthy. Healthy is when you don’t have to take any medication. And it is possible to be in your 30’s, 40’s, heck 80 yrs old and not be on any medication. Hippocrates was ahead of his time, he knew that in order to live a healthy life you have to take care of what you put into your body. Just look at the typical American diet. Sugar. Carbs. More sugar. Gluten. GMO products. Chem lab foods. I’m always surprised when someone my age states that they are now taking cholesterol meds, diabetes medication, etc. I’m in my mid 30’s, what is wrong with this picture? Our bodies are screaming for help and tossing more medication at it is NOT the solution.

The GAPS Diet, as well as other elimination diets/protocols, can be an inconvenience. All the planning, prepping, cutting out the bulk of what’s been touted as “healthy food”, reducing stress…I get it, a lot of people don’t want to be bothered. You have to be at that breaking point of being sick and tired of being sick and tired. The upheaval this kind of diet causes is not for the feint of heart, but I can honestly tell you it’s worth it!

Last year from August to October I felt amazing! Actually started to feel normal again, well normal being the exact opposite of how I had been feeling prior. No more reflux, no more IBS, no more sleepless nights, and as a byproduct I was losing weight. Lost 35 pounds in 3 months. Going for it again and sticking to it. I want to be a healthier version of myself, to be able to eventually help others, and show my results along the way. For now, at least the next two weeks, everything is going to be GAPS driven. Stages 1&2 are brutal, by Stage 3 more variety gets added, so recipes will be shared by then. Hopefully I won’t lose anyone in the process.

I’ll end with this, please look over the 9 signs below and ask yourself…do I suffer from any of these? If you do, please consider looking more into following a healthy gut protocol. I’m here, shoot me a message anytime! Always happy to help.

Have a great Monday!!