Keto Chocolate Pound Cake(Review)

It’s not too often that I find keto/low carb dessert recipes that meet my high standards. It’s difficult to please everyone and when it comes to desserts my family likes for the final results to resemble to real deal high carb version as much as possible. That’s not asking for too much, no not at all.

This is a home run recipe and one that I am very pleased to share with you all! The original recipe can be found here! I’m a lazy typer tonight and decided to not type up the entire name of the original recipe, so don’t go sideways on me about that, ok sugar? ๐Ÿ˜‰

Most of you know I’m not a chocolate fan at all, so for me to be making this recipe and reviewing it is big stuff. So let’s dig in…

The recipe itself is easy to execute. The majority of low carb/keto folks have the following ingredients in their kitchen already:

  1. Almond flour
  2. Cocoa Powder
  3. Baker’s Chocolate
  4. Natural sweetener of choice(stevia, xylitol, swerve, erythritol, etc.)
  5. Eggs
  6. Heavy cream
  7. Leavening
  8. Cream cheese
  9. Butter

The only unusual item I had to get was a box of instant coffee. While this is an optional ingredient, I do highly recommend adding it in. It does lend a lovely layer of flavor to this rich cake and isn’t overpowering at all. I used Folgers instant crystals, simply because a) I’m cheap(a box of 7 packets was a buck) and b) I already know what Folgers coffee tastes like. My advice, stick with one you’re familiar with. I used two packets which perfectly measured out to 2 teaspoons. However, if you have never had instant coffee before and are unsure about it or you detest coffee all together(btw, we can’t be friends if you detest coffee…just kidding๐Ÿ˜œ) you can easily leave it out, no big deal.

I found it a tad odd that the recipe only called for 7oz of cream cheese. I’ve used that amount before but only after using the other ounce in a different recipe. No biggie. But since I didn’t relish the idea of storing a single ounce of cream cheese in the fridge and wasn’t hungry enough to nosh on it I went ahead and added all 8oz into my batter. Might as well, the extra ounce didn’t alter the final result in a major way at all. If anything, the pound cake is light, moist, and with a faint crumb texture. For me, I will always add the full brick of cream cheese, no sense in being too particular. But hey, you do you!

I know I’ve answered a lot of questions about almond flour in keto groups and in DMs. What brand to use, substitutions, etc. this recipe specifically uses almond flour. I know it’s an expensive ingredient and I wish I could tell you to go ahead with another alternative but honestly I cannot. If you absolutely NEED to make this recipe I highly suggest Blue Diamond Almond Flour. It’s finely sifted and for 1/4c serving it has 2g net carbs. I had been a Bob’s Red Mill Super Fine Almond Flour user but I prefer the finer texture of the Blue Diamond brand. Bob’s Red Mill Super Fine Almond Flour has 4g net carbs per 1/4c serving. I’m not sure how these companies figure out the carbs when both only contain blanched almonds and nothing else. But since Blue Diamond has fewer carbs per quarter cup then that’s what I’m going to go with from now on.

Next, don’t let the amount of eggs in this recipe scare you off. I know 8 eggs is a lot and you would think the outcome would be super eggy and sound like you’re biting into a wet sponge, but it’s actually not. Just make sure to use large eggs, not extra large, jumbo, or regular. Just large eggs, I’m an Eggland’s Best Kind of gal. If you have fresh eggs then go with that. I made the mistake in buying extra large without realizing it, I probably could have gone ahead used 4 eggs and said a prayer, but I’m a stickler when it comes to my baking. Unless I know for sure that my substitution isn’t going to ruin the recipe, I rarely ever go off roading with my baking. There’s an exact science when you bake, all ingredients need to be properly measured and/or weighed(when specified) to ensure that your baked good is going to turn out right. Thankfully my dad brought home large eggs and all was right again in my little world! ๐Ÿ’—๐ŸŒ๐Ÿ’—

I did not make two loaf pans worth as the original recipe states. To save my own sanity and dishes I went with a disposable half size aluminum steam pan from Sam’s Club. You get 36 pans usually for a little over $8. Not bad and I use them for everything! Low carb brownies, casseroles, pork rind coating for chicken, and vegetable sides. Clean up afterwards is a cinch, just pitch it or recycle…whatever floats your boat. If you don’t want to use those pans you can certainly use a 9×13. Just make sure to grease your pan well before adding the batter. I used Pompeiian Coconut Oil Spray, get mine from Walmart and I’ve had great results every time I use it! Used about 5-7 sprays and no need to coat the pan with cocoa powder or almond flour, each slice of cake has come out perfectly! You could also turn these into muffins and then drizzle the chocolate ganache over the top, just a thought.

And finally, since I didn’t bake this into loaves I decided to adjust the baking time. For the loaves you would have to bake at 325 degrees for 70-90 minutes to ensure even baking. In a 9×13 pan leave the temp at 325 degrees and set your timer for 30 minutes. I used a clean knife to check the center twice, both times the knife came out clean. Let it cool completely before you add the chocolate ganache. Store it covered and enjoy!

Honestly this is a yummy recipe, I hope my review has helped and no hindered. If you have any questions please feel free to ask! Hope you all enjoy the rest of your weekend!

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Sheet Pan Lemon Pepper Chicken

Need a quick and easy dinner? This week I’m pulling out sheet pans for a few meals this week. Everything is low carb, keto, and gluten free. Perfect on those nights when you don’t have time for a big meal.

You’ll Need:

3 large chicken breasts, cubed

2-3 small onions, chopped

2 pounds frozen broccoli, thawed, drained on paper towels

1-2 tblsp Tones lemon pepper seasoning

2 tsp granulated garlic

1/2 tsp kosher salt

1 tsp black pepper, optional

1 tblsp dried chives

Pompeian Coconut Oil Spray

Directions

Heat oven to 425 degrees and line sheet pan with foil or parchment paper. Spray lightly with coconut oil.

Cube chicken, chop onions, and squeeze broccoli gently to remove excess moisture. Add chicken and veggies to sheet pan. Mix seasonings in small bowl and stir to combine. Sprinkle half of the seasoning mixture over the chicken and vegetables, combine to coat. Sprinkle on remaining seasoning mix for extra flavor. Spray lightly with more coconut oil and bake for 30-35 minutes.

Enjoy as is or with a side salad and keto dinner rolls.

What to Eat When Itโ€™s THAT Time of the Month ๐Ÿ˜‘

Right off the bat, let’s just get this out there…ladies that time of the month is the absolute pits and the LAST thing you want to eat is a bunch of healthy food. I’ll even admit it, I crave pizza, mac n cheese, Chinese dumplings, ice cream you name it. Over the last few months I’ve been trying to do better, choose healthier options during my “shark week” and I will admit I have noticed a difference. Minute as they are, but it’s just enough to take some of the edge off.

Life with PCOS it’s not always a guarantee that I will have a period every month. Sometimes it’s so light I wonder if I’m having one at all. Other months there is NO doubt it is present. Aside from the obvious, the bloat, acne, cramps, and constantly being cold is at times unbearable. I joke that one day I plan to kick Eve in the shins. ๐Ÿ˜

This month I’m trying to do my best to not rely on pain reliever as much. Being dependent on those isn’t as healthy as relying on nutrition. Is it going to be instant relief? No, and the effects aren’t as lasting as pain relievers but in the long run eating the right foods(not just during your monthly cycle but every day) is better for you. No ill side effects and your body will truly thank you!

So here’s a mockup menu on how to beat Aunt Flo’s painful stay.

    Breakfast: Pineapple-Carrot-Turmeric Spritzer This is a refreshing and a surprisingly tasty drink. No funky ingredients. If you don’t have a juicer, you can use a blender and strain the juice into a glass.
    Lunch: Smoked Salmon on Romaine – Skip the thick creamy dressing, those are loaded with sugar. Opt for avocado oil and vinegar. Keep it light and simple. Add some berries, or almonds with dark chocolate on the side for a sweet treat!
    Snack: Greek Yogurt with Berries and Nuts – If you are feeling peckish grab a lower carb snack. The best option is homemade yogurt. If you aren’t brave to attempt it, you can always go for store bought. Personally, I skip the yogurt and go for zesty dill pickles. At 1g net carb per serving I can splurge a little and eat about 3 whole small/medium pickles. Kills the sweet tooth and fills me up without feeling like I’ve eaten another massive meal.
    Dinner: Organic Red Meat – I will leave this up to your incredible imagination! I am not a steak fan, however I do love ground beef. During my shark week I tend to eat more ground beef in the form of meatballs, ground beef steaks, and in soups. My favorite recipe is the GAPS Diet soup I make, Roasted Pepper and Acorn Beef Soup. It’s full of good for you stock, vegetables, beef, and is the best comfort food during your period. See recipe here. You can swap out the acorn squash for other seasonally available vegetables such as zucchini, yellow squash, green beans, fresh or frozen okra, even turnips and parsnips are great additions as well!
    Dessert: Holy Cow, LC/GF Brownies – these are incredibly easy to make, freeze well, and can be made with peppermint extract for a yummy grasshopper version!

The above two pictures show how you can turn them into Cheesecake Swirl and the Grasshopper version, I was getting ready to add the low carb chocolate ganache on top. They are both low carb and gluten free. These will definitely fix that late night sweet tooth without compromising your waistline.

Hope these ideas will help you, inspire you to try something new, and encourage you to take your health back! Have a blessed Sunday!!

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 sautรฉed 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!

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

Jalapeรฑos

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!

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. ๐Ÿค” 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. ๐Ÿ˜” 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. ๐Ÿ˜‰ 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! ๐Ÿฅ‘)

Nutritional Information for 1/12 serving(per MyFitnessPal)

Calories: 597

Fat: 40g

Carbs: 8.8g

Fiber: 2.4g

Net: 6.4g

๐Ÿ”ธThis 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.

๐Ÿ”บPremade 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.

โ–ช๏ธ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!

An Update and Recipe

Afternoon everyone!

Been a while since the last post, a lot has changed. Before I get into that, please keep Florida in your thoughts and prayers. I have family and friends who are hunkering down for various reasons and naturally we are worried about them. 

About a month ago I started doing the anti-candida diet. Started out great, lost 10Lbs of bloat that first week everything was awesome. A week later I had gained a pound and the week after that I was up another two pounds. Very discouraging. ๐Ÿ˜  That’s when I started reading about the underlying cause for my candida issue…leaky gut. This wasn’t a new topic for me, I had read about, talked about, and even listened to numerous discussions about leaky gut syndrome with it’s laundry list of issues that come with it. Yay me! ๐Ÿ˜’

So, what’s the go to protocol to treat leaky gut syndrome? GAPS Diet. Gut and Psychological/Physiological Syndrome Diet, it’s designed to help those with leaky gut issues and those who are autistic, have ADD/ADHD, are schizophrenic, and have skin issues such as eczema and psoriasis. It is certainly good for a whole host of other issues as well, especially candida. My mother is currently living with fibromyalgia and suffering from side effects after taking Cipro(she’s been floxed), last night was her first time trying one of my GAPS soups and it was a hit(will share it in another post). 

Currently I have completed two weeks of the GAPS Intro stages 1 & 2. There are six stages in this intro diet and it is not for the faint of heart. I first started out almost immediately with cold like symptoms. I was miserable, cold, coughing, unabel to sleep lying down, beginning to doubt my decision to go stage by stage. Typically beginners are encouraged to do the full GAPS Diet which allows them to eat everything from all six stages and it eases them into it rather than eliminating everything all at once. I was unaware of THAT tid bit of information until I was already halfway through my first week. No matter, I pushed through the first week proud that I had stuck it out. 

You see, I have a lot of food issues. Dairy is usually a biggie for me, eggs, and gluten. This is why I tend to shun such foods and tend to miss out on a lot of low carb treats. For me, going stage by stage is helping me to identify where my real issues are. I’ll break it down…

Stage 1 was not fun, easy but not a walk in the park. Most of what I was allowed to have that first week was homemade stocks, overcooked vegetables, boiled meats, and could only season with salt(either Himalayan Pink or Celtic). Not that exciting. I was developing a sore throat from all the coughing so I drank a lot of warm lemon honey water. I won’t lie, I was miserable since I couldn’t take cough meds because of the alcohol, cough drops were out of the question due to the sugar. I sounded rough and could not wait to get into the second stage. 

Stage 1 meals:

Chicken & Vegetable Soup–basically boiled chicken, homemade stock, carrots, leeks, minced garlic, and Himalayan Pink Salt to taste.

Beef and Vegetable Soup–grass fed beef & stock, leeks, carrots, zucchini slices, minced garlic, and Celtic Sea salt.

Turkey Meatball Soup–homemade raw turkey meatballs, chicken stock, yellow squash, zucchini, leeks, minced garlic, and Himalayan Pink Salt.

Mexican Turkey Soup–chicken stock, half head of cauliflower(destemmed), small onion, oregano, minced garlic, 4oz jar green chiles(big mistake on my part) turkey meatballs, and Himalayan Pink salt.

Stage 2 came and the first thing I made, without even trying, was an egg drop soup. I had been reading about how onions and eggs help with sore throats so I got busy eating lots of eggy onion soups those first few days of that second week. It. Was. Divine! Sweet relief for my throat. By Wednesday I was finally feeling somewhat normal and began including bovine gelatin to my soups. 

Stage 2 Meals:

Egg Drop Soup–chicken stock, a small onion chopped, an egg yolk, minced garlic, ghee, and Celtic Sea salt

Warm Chicken Stock-just warmed up chicken stock with Celtic Sea salt for flavor(very soothing)

Turkey Vegetable Stew–ground turkey meat, ghee, zucchini and yellow squash slices, leeks, Celtic Sea salt and bovine gelatin

Italian Meatball Soup–beef meatballs, carrots, onions, celery(not stage 2 legal, I know), minced garlic, beef stock, chicken stock, diced tomatoes, Celtic Sea salt, ghee, coconut oil, and avocado oil(family loved this!)

Now As I approach the third stage I am prepping for a little bit more food options such as: boiled and scrambled eggs, fermented foods like sauerkraut(in small doses), fully cooked vegetables that aren’t boiled in stock, and add some new organic vegetables to my menu. The one thing I’ve started doing is taking a drop of organic kraut juice in the morning. Wicked stuff, I say that because I’m not a fan of fermented things anyway, especially sauerkraut. ๐Ÿ˜‘ BUT it’s a must since it’s good for digestion. 

And I decided to try pancakes this morning. These are most likely NOT GAPS stage 2 legal since I chose to use coconut flour instead of butternut squash and a nut butter as the base of my pancakes. (Original recipe for these coconut flour pancakes is here.)


What you’ll need:

1/2 c coconut flour

3 tblsp favorite granulated sweetener–I used about 4 packets of Naturevia)

1 tsp baking powder

1/2 tsp finely ground Celtic Sea salt

6 organic eggs

1/4 c coconut oil, melted

3/4 c sparkling mineral water

Coconut oil for cooking

Directions:

Heat griddle over medium heat, just until you’re ready to cook. 

In a medius bowl combine coconut flour, granulated sweetener, baking powder, and sea salt. Add eggs, coconut oil, and mineral water, whisking vigorously until well combined. Let the batter sit for a few minutes to thicken up. Use 1/4 cup of batter per pancake, should yield 12 pancakes. Add a little coconut oil to the hot griddle and add batter. Reduce heat if needed so nothing burns, little bubble will form on top and the edges will dry a bit. That’s when you’ll know they’re ready to flip. 

I ate mine with a thin spread of ghee and a drizzle of raw unfiltered honey(since it’s GAPS approved). So far I’m feeling ok, still full but no discomfort. Will see how I am by tomorrow, please don’t follow my example if you are not sure exactly how coconut flour is going to affect your system. We’re all different, but if you are further along in your GAPS journey then I hope you will enjoy these pancakes! 

This whole experience has been a reeducation of not looking at certain foods as “I can’t have that because of the carbs”, but rather, “I’ll have a little because I do need some carbs but not the entire serving.” Since starting all of this I’ve dropped 19 pounds and obviously everything is working out smoothly. My die off is at a manageable state, my guts have quieted down more, there’s less churning and gurgling without the cramping discomfort. 

I will not be making these pancakes too often, as much as I loved their fluffy goodness! Definitely a keeper ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ Even G liked them! 

If you do give these a try let me know what you think, feel free to share this recipe with others, and reblog if you like! I have shared certain GAPS recipes on on my IG account(nok_amandagayle), but I will be moving those recipes over here so everyone can have access to them. 

Have a blessed weekend! 

Maple Turkey Sausage Patties(LC/DF/GF/SF)

Afternoon all, trust everyone has recouped from the after effects of watching the solar eclipse yesterday. I know a lot of folks were complaining of having headaches, eyes were burning, and feeling tired. If you’re still not feeling well I pray for speedy recovery soon, I know how draining those types of headaches can be. 

Yesterday I spent some time, post solar eclipse, making some breakfast meat for myself. I love maple flavored sausage, especially with extra maple syrup drizzled on top…mmmmm, the best! But carb wise it’s like the plague attacking my body, which is why I haven’t had that in quite awhile. I do miss regular sausage though…and bacon, deli ham, spam, kielbasa…๐Ÿ˜‘I’ll stop. (Le sigh)


Most of what’s available in stores I can’t even trust. There are hidden sugars, preservatives, and msg in almost everything. I’m not being as strict with my anti-candida lifestyle as some folks have suggested. I still eat meat whereas others tend to become vegetarian. Nothing wrong with that at all, I personally cannot go without meat, which is why I think such things ought to be tailored for each person. There is no clear cut and dry protocol that will work for everyone. I’ve learned a lot in the last few weeks about the various candida protocols and have taken from each one customizing what I think will work best for me. So far, everything that I’ve been doing is helping and most of the die off on my chest has cleared up. PTL!! Since I have to resort to making my own breakfast meats, desserts, and meals, it does take a little extra time and effort, but the end results are worth it! 

I do want to mention that the maple flavoring is optional, I only added it because I personally LOVE it. ๐Ÿ˜๐Ÿ˜‰ However, you can use maple syrup if the carbs are not an issue for you. Ground chicken can also be used in lieu of ground turkey. Or you can mix ground turkey with ground hamburger, which I’ve done in the past when making meatballs. It’s just as good and the ground beef lends some fat to the mixture since ground turkey tends to be lean. 

What you’ll need: 

1 pound ground turkey

2 tsp poultry seasoning

2 tsp maple extract(optional)

1 tblsp granulated stevia(optional)

1/8 tsp marjoram

1/2 tsp black pepper

1/4 tsp nutmeg

1/4 tsp Cassia cinnamon(purchased from The Spice House)

1/8 tsp red pepper flakes

1 tsp Himalyan pink salt

Coconut oil, for cooking

Heat oven to 375*F, line sheet pan with parchment paper and set aside. In a medium size bowl mix all the ingredients by hand thoroughly. There are a few methods with which you can make sausage patties. METHOD 1: on a clean work surface place a piece of wax paper down and add half of the meat mixture on it. Cover with another sheet of wax paper, then use a rolling pin to flatten out to desired thickness. Cut into 8 rectangular pieces and repeat with second half of mixture. METHOD 2: skip the wax paper all together and free form patties by hand. METHOD 3: on clean work surface lay down wax paper, place half of the meat mixture down and flatten out with hands to desired thickness. Use a biscuit cutter cut to shape the patties. Repeat with second half of the meat mixture. Cook in coconut oil over medium heat until browned on both sides. 

You can freeze these raw or cooked, I went ahead and cooked all of mine up to help cut down on my time in the kitchen each morning. I used wax paper to keep the patties separated and put them into a quart size freezer bag. 

Depending on the size and how thick or thin you make the patties will determine how many it yields. I was able to get 16 rectangular patties. The carb count for these is basically non existent. Using maple syrup would change that, so keep that in mind. If you decide to make these with maple syrup just remember to omit the granulated stevia. 

I had three this morning with a couple of egg muffins that I made, such a nice carb free meal! 

(Pictured above: Half of the egg muffins are dairy and meat free for me. The other half have ham, pepperoni, and mozzarella cheese which are G-Man’s fave!) A simple and easy low carb breakfast that you can customize with any flavor and add ins. These were really fluffy, the almod milk added a nice light texture to these. I used cajun seasoning, turmeric powder, kosher salt, dried oregano, and dried parsley. Gave a good whisking and portioned it out to all the silicone muffin cups. Baked @375*F for 20 minutes, plan to make more to freeze. I love breakfasts that I can grab and warm up. Makes for a hassel free morning. 

Hope you give these sausage patties a try, play around with the seasonings and let me know what you think. I love getting feedback from you all! If you have any questions please email me at nightowlkitchen@yahoo.com. You can also follow me on Instagram: @nok_amandagayle, for more recipe ideas/inspirations. 

Have a blessed week! 

Turkey Pastrami Fat Rolls(LC/HF)

Afternoon everyone,

I’m slowly getting back into low carbing things. Since August, life just haven’t been the same and the desire to eat the right foods has been out the window. The last two weeks my nephew has been cutting back on his carbs and that’s sort of spurred me to try harder this week. And right before Christmas too! I’m a glutton for punishment! ๐Ÿ˜‰ 

To be an encouragement, I stayed up last night to make these amazing fat rolls, trust me these are the fat rolls you WANT to have!! I love the kick of heat from the jalapenos coupled with the creamy filling, they are perfect and guilt free. Below is the recipe image I put up on my nok_amandagayle Instagram account. 


Easy peasy, great to take to parties, keep them on hand at work for an afternoon pick me up snack, or when you have no time to fix a proper breakfast. You can prep these as breakfast to go with boiled eggs, and a couple of low carb sausage breakfast balls. 

If you are on Instagram and want more recipes(for I have a variety of them available there) then please follow! I enjoy getting feedback from folks who not only like what they see, but I especially LOVE seeing reviews from people who have made these recipes. It’s encouraging to me to continue sharing with you all! 

The day is still young and I have a snow woman shirt to make(it’s for a Christmas party). Will share results later ๐Ÿ˜‰

Merry Christmas and God Bless! 

LC/GF/DF St. Patrick’s Dayย 

  

๐Ÿ€I trust everyong has had a fantastic day, filled with amazing food, fun activities, and made some new memories!! ๐Ÿ€

So what exactly is there to eat when you’re living a low carb life? It’s hard, especially when recipes such as colcannon and yummy soda bread keep popping up in all the search results. It gets even harder when you have to factor in gluten free and dairy free needs. There are some ingredients I don’t have access to, such as psyllium powder, and other ingredients I can’t use like tapioca starch and rice flour. I felt defeated thought I would have to finally accept that I wasn’t going to get my traditional soda bread to eat with a creamy potato chowder. It’s ok, I’m not pouting…that’s when I decided I could still have potato soup and bread, but with a twist! 

  

LC/GF/DF Potato Soup and Savory Zucchini Bread

Soup:

1 onion, chopped

3 stalks celery, chopped

3 carrots, peeled and chopped

32 oz frozen cauliflower, thawed and chop the bigger chunks

3 garlic cloves, minced

1 pound bacon, chopped and fried (reserve bacon grease)

Salt and pepper to taste

8 cups homemade chicken stock or broth

Directions:

Cook and drain bacon, set aside. Add half of the hot bacon grease to a large dutch oven soup pot, to this you’ll sweat onions, celery, and carrots. Once they are tender pour in chopped cauliflower, minced garlic and cook covered for 10 minutes. Season with salt, pepper, and pour in the stock or broth. Lower temp to simmer till the vegetables are soft. Reseason if needed before serving. 

Bread:

2 cups zucchini, peeled and shredded

6 eggs

1/2 cup coconut oil, melted

2 tsp vinegar(apple cider if you prefer)

1/2 tsp kosher salt

1/2 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp sweet summer savory or 1 tsp drief thyme

1 tsp baking soda

3/4 cup coconut flour

Directions:

Preheat oven to 350 degrees and either use coconut oil to grease a loaf pan or line with Reynolds non-stick foil. 

Peel and shred zucchini, do not squeeze out moisture with paper towels. Set aside.

In a medium bowl combine eggs, melted coconut oil, vinegar, salt, pepper, garlic powder, onion powder, and sweet summer savory or dried thyme. Use a handmixer to thoroughly mix together. Stire in shredded zucchini. Set aside.

In a small bowl mix together coconut flour and baking soda. Add into wet ingredients and stir to combine. Mixture will not be loose. Spoon into prepared loaf pan and make sure it’s spread even. Bake for 42-50 minutes, depending on your oven. Start checking it after 42 minutes with a knife in the center. If it comes out clean with no gooey uncooked dough stuck to it then the bread is done. Let it cool for a few minutes in the pan before turning out onto serving platter. Serve warm.

To serve:

Ladel the mock potato soup into bowl, add a slice of zucchini bread, and a chunk of kielbasa or Irish sausage. 

For me, I personally LOVED the zucchini bread in the soup. I tried a piece as soon as it came out of the oven and even though there were all those eggs and oil in the dough, the nature of the coconut flour still came through…very drying. It sucked the moisture out of my mouth. This is why I ate it with my soup broth and it was ๐Ÿ€perfect๐Ÿ€!! This is my new favorite soup and bread! I will update this post later with carb counts, I think the bread is a little over a carb per slice. Will make sure to double check. 

Let me know if you try this and what you think! I enjoy hearing feedback, however in order to comment below you have to sign up with WordPress. It’s free and you don’t have to have a blog in order to have an account. You can also sign up to follow my blog, it’s free as well! You’ll receive an email with my latest post every time I put up something new! 

All righty gang, stay safe, and see you all later! 

๐Ÿ’šLove and blessings to all๐Ÿ’š