LC/GF Spangled Dessert Pizza

This was fun to make, could have used more berries but I wanted to make sure mom had plenty left to freeze for her low carb smoothies.

What You’ll Need:

2 c almond flour

6 tblsp granulated sweetener

1 tsp baking soda

a pinch of kosher salt

2 1/2 tsp pure vanilla extract

1 stick of butter, chilled and cubed

1 8oz brick of cram cheese, softened

1 tsp lemon juice

2 tsp lemon zest

1/4 c granulated sweetener

Fresh blueberries and raspberries

Directions:

Line a 12in pizza pan with nonstick foil. Set aside.

In a food processor add dry ingredients. Pulse until combined. Add vanilla extract and butter, pulse until dough forms.

Spread dough out onto line pan as evenly as possible. Pop into the fridge for two hours.

Preheat oven to 375 degrees and bake cookie crust for 10-12 minutes, or until lightly browned and slightly firm to the touch. Set aside to cool completely.

In a medium bowl cream together cream cheese, lemon juice, lemon zest, and sweetener until fluffy. Spread onto cooled cookie crust in an even layer. Top with blueberries and raspberries in any design you prefer. I went with a flag.

Nutritional Information for 1/16 Serving(per MyFitnessPal)

Calories: 136

Fat: 11.9g

Carbs: 5.3g

Fiber: 1.5g

Net: 3.8g

I highly recommend using fresh lemon juice and zest in the cream cheese layer. It pairs perfectly with the blueberries and raspberries. The cookie base holds up beautifully, it’s chewy and not too sweet.

This is a fun holiday dessert and safer to enjoy for those who can’t have the excess sugar, carbs, or gluten. Hope you enjoy and have a blessed 4th of July!

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Keto Meatloaf Steaks

This recipe is crazy easy and doesn’t heat up the kitchen unlike baking a whole meatloaf in the oven does. Why did I not think of doing this sooner?! For real!

This is an oddball week for us, since my dad is home all week on vacation. Dinners are going to be low carb, as low as I can possibly make them, and hopefully not heat up the kitchen at the same time. I swear, I saw two hobbits earlier today tossing a ring into our backyard! Yes, it was THAT hot!

What You’ll Need:

2 1/2 pounds ground beef(80/20 preferred)

1 pound sausage, raw and thawed

1-2 tblsp dried minced onion

4 garlic cloves, minced, or more if you like

1 tsp kosher salt

1 tsp black pepper

1/2 tsp red pepper flakes, optional

1 tblsp dried parsley

1 tsp dried basil

3 large eggs

1/4 c heavy cream

1 c almond flour

Directions

In a large bowl, combine all the ingredients together and let sit for five minutes covered. (Letting it sit for a few allows the heavy cream to help tenderize the meat and for the dried minced onion to soften.) Heat up a large skillet over a medium heat and use your favorite cooking oil. I used refined coconut oil. Avocado oil works great too!

Shaping

The simplest way to explain this is…take some meat mixture and gently roll it into a fat, squatty oblong shape. In one hand begin patting it out to roughly the length of your hand. Meaning from the tip of your middle finger to the bottom edge of your palm, at the same time fitting it to the width of your hand as well. Exactness will vary, so don’t get too hung up on it being perfect. Place gently into the hot skillet, cook till well done and lightly crispy on the outside. You’ll know it’s done when the juices that flow are clear.

Serve with your favorite sides: country style green beans, fauxtatoes, salad, roasted veggies, or enjoy on a low carb wrap with sautéed peppers and onions, mustard and mayo!

Nutritional Information for 1/16 serving(as per MyFitnessPal)

Calories: 247

Fat: 16.8g

Carbs: 2.1g

Fiber: 0.8g

Net: 1.3g

Now, I was able to render 16 patties for this recipe. These freeze up great! So if you are a single person and balk at the idea of making that many patties, think about this…these are great for meal planning! Make a few for your current meal week and freeze the rest for the following month! Just thaw, warm up, and enjoy! Simple.

They’re tender, juicy, and oh so amazing with lots of yummy homemade mayonnaise! My picky eater gave these two thumbs WAY WAY up and we now have zero leftovers! Which is fine by me, means less that has to be stored for later.

Hope you all enjoy this K.I.S.S. recipe(keeping it simple, silly)! I have a couple of desserts I’m prepping for this week and will definitely share asap!

Take care!

LC/GF Cheesecake Swirled Chocolate Pound Cake

If you are wanting a good basic chocolate pound cake recipe that’s not only gluten free but also sugar free, then you’ve come to the right place!

What You’ll Need:

2 sticks organic butter with salt

1 c granulated sweetener, I use Stevia

8 large eggs

1 tsp vanilla extract

1/2 c Dutch Processed Cocoa

1 c super fine almond flour

2/3 c coconut flour

1/2 tsp baking soda

Optional Add-in:

Chopped walnuts

Sugar free chocolate morsels

Cheesecake Topping:

1 brick cream cheese, softened

1/4 c granulated sweetener

1 egg

1/2 tsp vanilla extract

Directions:

Set oven temp to 350 degrees. Prep a 7×11 inch baking pan with non-stick foil.

In a large bowl, melt butter. With hand mixer combine butter with granulated sweetener, eggs, vanilla extract, and cocoa powder. Mix for at least 2 minutes to make sure everything is combined completely. Fold in almond flour, coconut flour, and baking soda. Spread thick batter into prepared pan evenly. Set aside.

In a medium bowl mix all the ingredients for the cheesecake topping with hand mixer. It will be thin, this is good! Pour over the cake batter and spread evenly. With a knife, swirl the cream cheese mixture into the batter. Don’t over do it.

Bake for 35 minutes or until a clean knife inserted into the center comes out mostly clean. Let rest for 10 minutes before serving.

This roughly comes out to 4g net carbs per serving. If you substitute with low fat ingredients or add in extra ingredients such as chocolate morsels, that will increase the carb count.

My picky eater enjoyed it so much he ate two pieces last night and another one today. Needless to say this was a hit! Definitely a keeper, can also be baked into muffins or mini loaves. This also makes great holiday gifts for neighbors, family, and friends who need a safe gluten/sugar free treat!

Happy Baking!

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Low Carb Cheeseburger Salad with LC Burger Sauce

What You’ll Need:

1 whole romaine heart, thoroughly rinsed and dried

1/3 red onion, diced or thinly sliced

1 pound ground beef, cooked and seasoned with favorite burger seasoning

1 small onion, chopped

1 rounded tblsp of fresh minced garlic

1 tblsp coconut oil

For the Burger Sauce:

1 cup full fat mayonnaise, homemade is preferred

1/2 cup full fat sour cream

Dash of hot sauce or 1/4 tsp cayenne pepper

1/4 tsp Apple Cider Vinegar(ACV)

1/4 c ketchup, homemade is preferred

1 tblsp Wickles Relish, or your favorite

1 tblsp dried minced onion, more if you want it stronger

2 tsp granulated garlic, mor or less according to your preference

Salt and pepper to taste

Garnish

Shredded cheese

Jalapeños

Chopped bacon

Tomatoes

Pickle slices

Drizzle of mustard

Directions

Clean and dry romaine leaves. Set aside.

In a medium pot brown the ground beef with onions and add coconut oil to keep from sticking. Season with your favorite burger seasoning. I just used salt, pepper, a little cajun seasoning, and some of my dad’s favorite grill seasoning for some extra kick. Add garlic once onions are transparent and cook for another minute before removing from heat. Set aside.

Mix all the ingredients for the burger sauce in a medium size mixing bowl. (You can make this up a day ahead to allow the flavors to blend together.) Adjust the spices according to your preference.

Assembling Salad

Tear the lettuce to your desired amount, usually I use about 4-5 leaves and I like big chunks. Now from here you can “dress” the salad as you wish. Add a spoonful of meat and garnish with the diced red onion, cheese, burger sauce, etc. How you finish this off is up to you! Use your favorite cheeses too. This is why the carb count will vary.

Hope you enjoy, please let me know what you think about this recipe. If you’d like to see more salad recipes like this one, please comment below.

Have a great week!

LC/GF Biscuits, Sausage, & Gravy

This, I must say, is one of the BEST recipes I have tried yet! For starters, why no xanthan gum? Every blessed recipe I have come across called 1/2 teaspoon and up to a full teaspoon. My beef with xanthan gum is that I know it’s origin and refuse to use it. If you would like to read more about that, click here.

So after clicking on all the five star recipes and not feeling too impressed with each one calling for xanthan gum, I decided to come up with my own. None of this is dairy free, however, the biscuits can be made with equal amounts of ghee or coconut oil in place of the organic butter. As for the gravy, it is basically three ingredients with some added salt and pepper which can be omitted if needed.

Are you ready?!

What you’ll need:

2 cups almond flour, super fine preferred

2 tsp baking powder

1 pinch of Celtic sea salt, or 1/2 tsp if using coconut oil

2 eggs

5 tblsp butter, melted(same amount for ghee or coconut oil)

Directions:

In a medium bowl combine almond flour, salt, and baking powder. I used a gloved hand to break up the clumps, you can use a whisk or fork. Make a well in the center, add eggs and melted butter. Whisk as much as you can and stop once the dough is mixed. Line a baking sheet with either release foil or parchment paper and divvy out portions of your dough. Some folks get 12, I got 10. (We southerners love big biscuits! 😉) Form the dough balls and slightly flatten to resemble a biscuit shape. If they’re touching that’s fine!

Bake in a 350 degree oven for 15 minutes.

Sausage and Gravy

1 pound mild sausage, use your favorite, organic is preferred

1 brick of cream cheese

Heavy cream(roughly 1 cup)

Salt and black pepper, to taste

Directions:

While biscuits are baking, brown up the sausage in a skillet and chop it down as it cooks. Once done, add cream cheese and cover with a lid. Let this sit over medium heat for a few minutes to let the cream cheese soften. Begin incorporating the cream cheese completely into the sausage, leaving no lump behind. Add just enough heavy cream to give it that gravy texture but not too runny. If you add too much, bring it to a boil and then reduce the heat to let it simmer. Stirring often so it doesn’t stick and burn. Season with salt and pepper and serve!

Quite simply this was one of the easiest and tastiest breakfasts I have made in a LONG time! And the best part? I shared it with my mom! This version doesn’t take the place of the high carb stuff, but it is a strong contender!

Net Carbs for 1 Biscuit and 1/6 serving of Sausage Gravy: 4.2g

You can’t even begin to touch that carb count with the real deal version. I’ll take this version every time!

Hope you all have a great weekend!

Low Carb Beef Enchilada Soup

As much as I love to bake, I also love to cook! There is a difference and a lot of the time those who excel in one don’t in the other. Not sure why that is. 🤔 Thankfully I’ve had people confirm that I’m a great cook and baker, all I can say is I love them equally because I LOVE food!

Tonight we made a family fave, low carb beef enchiladas, into a SOUP! Is it GAPS legal? Most likely not. 😔 However, it IS low carb and the flavor is out of this world! Plus, 6.4g net carbs can’t be beat when compared to the fully loaded soup recipes out there.

It’s a soup-er easy recipe, alright I’ll stop being corny. 😉 Here’s how it goes…

You will need:

2 pounds ground beef

2 pounds ground pork

1 large onion, chopped

1/4 c fresh minced garlic, use less if you want

1/4 c raw organic coconut oil

1 1/2 cans tomato paste

2 c water

4 cups homemade chicken stock

1/4 c chili powder

1/4 – 1 tsp cumin, we use 1/4 tsp since we’re not huge fans of it

1/2 tsp dried oregano

1 tsp black pepper

1 packet fajita seasoning mix or equal amount of homemade mix(I make and love this one)

Optional topping: homemade guacamole, sour cream, Mexican blend cheese, squeeze of lime(this is crazy good too)

Directions

In a large dutch oven soup pot over medium/high heat begin browning the ground beef and sausage. Chopping it down as it cooks, add chopped onions and minced garlic. Cover with lip and cook till onions are transparent. Add remaining ingredients, stir to combine, reduce temp to allow soup to simmer for 30 minutes. Adjust seasoning as desired and serve with your favorite toppings. (Mine just happens to be homemade guacamole! 🥑)

Nutritional Information for 1/12 serving(per MyFitnessPal)

Calories: 597

Fat: 40g

Carbs: 8.8g

Fiber: 2.4g

Net: 6.4g

🔸This is a keeper, we all love the flavor the fajita seasoning brought to this dish. Leftovers freeze well too, so go ahead, make a huge pot of soup and freeze it in portioned out servings. Or you do what we sometimes do…we line a clean soup pot with an opened freezer bag and pour the soup into the bag. Zip it shut and set the entire pot with bag into the freezer. That way the next time you’re not in the mood to cook dinner from scratch, just pull out on of those frozen bags of soup, remove from bag, and slowly heat it up over medium/low heat.

🔺Premade seasoning has nothing on the homemade stuff. Plus you can skip out on the hidden sugar, msg, and other chem lab ingredients when you make it yourself.

▪️If you’re worried about the calories and fat, this recipe is supposed to be that way. It’s low in carbs and high in good for you fat! You can use any amount you feel is best for you, that will change those numbers of course. And for me, since I might eat 1 – 1 1/2 times a day, so a meal like this is totally ok to have!

Hope you all enjoy, have a great Friday, and a wonderful weekend!

LC/GF/DF Chocolate Chip Cookies w/Pecans

Pinterest came through with a scrumptious cookie recipe that I have twice since last night! Definitely a keeper 👍🏼👍🏼 Click here to see the original recipe.

Ingredients:

2 tblsp raw organic coconut oil, solid not melted

3 tblsp raw organic honey

1 organic egg

1 tsp organic vanilla extract

2 c blanched super fine almond flour

1/2 tsp baking soda

Pinch of kosher salt

8 tblsp semi-sweet chocolate chips

5 tblsp chopped pecans

Directions:

In a medium bowl add coconut oil and honey. Combine completely working out any lumps. Add egg and vanilla extract, mix again. Add remaining ingredients and use a silicone spatula to combine. Using a melon baller, dole out the cookie dough onto parchment or non-stick foil lined sheet pans. Flatten slightly with palm of hand and bake in a 350-375 degree oven for 8 minutes. (I used a toaster oven to bake my batches and found that 350 degrees worked better than 375. Adjust the temp and time according to your oven(s).) Let cool completely on sheet pans and move to cooling wrack or serving plate.

I was able to get 37 cookies.

Nutritional Info for 1/37 of a serving(according to MyFitnessPal:

Calories: 102

Fat: 7.9g

Carbs: 6g

Fiber: 1.5g

Net Carbs: 4.5g

Definitely a keeper and a must try for anyone needing to satisfy a sweet tooth.

Happy Eating!

Paleo Chocolate Pudding

Now, y’all know I’m not a chocolate fan, but on the rarest occasions I get a craving for something with chocolate. And it’s been worse now since I’ve been on the GAPS Diet. I finally caved and indulged in ahealthier version of what I was craving. Plus it called for gelatin, and well…

The end result was absolutely spectacular! Super chocolaty, rich, and a small serving is all it took(even though the above picture shows more). 

What you’ll need:

14 oz can full fat coconut milk

1/2 c raw organic unfiltered honey

1 1/2 T bovine gelatin

1 tsp organic vanilla extract

Pinch of Pink Himalayan salt

Directions

In a sauce pan add all the ingredients and cook over low/medium heat whisking constantly. Do not bring to a boil. Cook until gelatin is dissolved. Pout into a glass storage container and refrigerate until set. 

It’s that easy, sets up beautifully, and surprisingly there wasn’t the tiniest bit of coconut flavor. Now, to make this more low carb friendly simply replace the honey with your favorite natural sweetener. Although here’s a surprisingly handy tidbit, raw organic unfiltered honey is safe even when living a lower carb lifestyle. Trust me, I struggled with accepting this until I read that our bodies react to honey differently than it does to regular sugar. This makes it safe for even diabetics. This does not mean you should start using copious amounts in everything, moderation is key. I never use more than a tablespoon of honey in my warm lemon water. When I use it in my baked good and desserts I make sure to take a smaller portion and savor the treat. If all of this were false then I should not have been able to lose 35 pounds since August 12th. The honey alone should have sabotaged all my efforts. 

Understanding though that there are those out there that must err on the side of caution for health sake, I urge you to do what is best for you and use the appropriate sweetener for this recipe. 

I hope you all enjoy this recipe as much as I have, it is definitely a keeper. If you have any questions please feel free to ask. Hope you all have a blessed weekend!!!

Anti-Inflammatory Gummies


These are not for those who do not like turmeric. The recipe I found called for a full tablespoon of ground turmeric, and as much as I love that stuff even I don’t love it THAT much. Which is why I only used a teaspoon. They are still packing that earthy flavor but it’s not as strong. My reason for making them is because I have been in a lot of pain since last week and it’s to the point where I am struggling to get out of bed. 

Hence the gummies! 

These are crazy easy to make and can be put into any mold you desire. I used ice cub trays that have the easy release silicone bottom and chopped them up so I can add them to my lemon honey water and breakfast/lunch broth which it is amazing in! 

What you’ll need:

1 tsp ground turmeric, or up to a tablespoon if you like

1 tsp ground organic ginger, or 1 Tblsp freshly grated ginger

Juice from one organic lemon, zest too for a more intense lemon flavor

1/4 c + 1 tblsp raw organic unfiltered honey

4 Tbslp bovine gelatin, or unflavored gelatin of your choice

2 c boiling filtered water

In a medium mix bowl add turmeric, ginger, lemon juice, honey, and gelatin. Stir to combine. Set aside and bring water to boil. Add water to remaining ingredients and whisk for two minutes, or until gelatin is completely dissolved. Pour into ice cube tray, 8×8 inch square pan, or silicone candy molds. Refrigerate for an hour or overnight. Use within 7 days.

I used ice cube trays and made 17 cubes. I then chopped up the cubes and use 12 mini cubes per 11oz of hot lemon honey water and 1/4 c of mini cubes per 2 c of chicken stock. Delish! 

For storage I just keep them in a ziplock bag, labeled, and in the fridge. You can store these in a glass container if you prefer, a Ball glass jar and lid would work as well.


Play with flavors. Below I made pomegranate flavored gummies for my son. A slightly different recipe but one that G has deemed better than boxed jello. 😲 I’ll share that recipe later! 


Hope these bring you comfort and relief as they have me. If you’d like more information about the healing properties of turmeric comment below and I’ll be more than happy to share in another post. 
Have a blessed day!

Roasted Pepper and Acorn Squash Soup

What you’ll need:

3 red bell peppers, chopped

1 acorn squash, peeled, chopped

2 pounds organic ground beef(or bulk sausage if not doing GAPS)

1 onion, chopped

1 carrot, peeled, chopped

1 parsnip, peeled, chopped

3 celery, washed, chopped

2 tblsp minced garlic

6 c Homemade chicken stock

2 c filtered water

1 tblsp smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

Pinch crushed red pepper

Avocado oil, optional garnish

Directions

Set oven to 400*F. Line sheet pan with baking mat or parchment paper. Add chopped peppers and acorn squash. Toss with avocado oil and sea salt. Bake for 35 minutes. 

In dutch oven soup pot, add beef(or sausage), onions, carrot, parsnip, celery, and garlic. Cook till vegetables are tender. Add homemade stock, water, sea salt, black pepper, and crushed red pepper(if using). Simmer for 15minutes and add roasted veggies and simmer for another 10 minutes. 

Serve with a drizzle with avocado oil for some extra healthy fat and enjoy! 

I made this for the family and it is such a major hit! The acorn squash sorta disintegrated into the soup, not that anyone minded really. It flavorful and satisfying! Now, you can make this without meat and use an immersion blender to make it a creamy soup. Serve with some toasted pecans and a little coconut milk on top. Or just eat it as is, it’s a yummy soup no matter how you fix it and definitely a keeper.