Keto Sweet and Sour Chicken

Here's a recipe for keto sweet and sour chicken. Each serving has under four net carbohydrate. Click here to view the recipe.

Keto Double Mocha Cake

This is a simple recipe for a Keto Double Mocha Cake. It uses coconut flour, coconut oil, and coconut milk. I like the fact that it has a frosting recipe. Coconut flour products tend to be a bit dry, so I think that the frosting would really help. Each serving, which is one twelfth of a double-layered cake, has 3 grams net carbohydrate. Click here to view the recipe.

Cheddar and Bacon BBQ Meatballs

This is a great keto recipe for cheddar and bacon BBQ meatballs. If you do not like the pork rinds, they will still turn out acceptable without them, though they will most likely crumble a bit easier and not have the same texture. Each serving of 5 meatballs with 2 tablespoons of sauce contains 3 net carbohydrate. Click here to view the recipe.

Keto Eggs Benedict

Here's a recipe for a keto version of Eggs Benedict. Instead of the usual biscuit or English muffin, you use bacon in the bottom of a muffin tin with the egg cracked on top. The hollandaise sauce is also quite good on vegetables, particularly asparagus. Each serving has 4 grams of carbohydrate. Click here to view the recipe.

Low-carb Chicken Noodle Soup

Here's a great low-carb recipe for chicken noodle soup. The noodles are substituted with spaghetti squash, which I hear can make a fairly decent replacement. I had never thought to put such spices in chicken noodle soup, but I think that they sound rather good. You can bake your own chicken and use the broth from it to make this recipe even better. Click here to see the recipe.

Keto Chocolate Fudge

Here's a great recipe for chocolate keto fudge that only has 1 gram of carbohydrate for each serving. If you wanted to, you could also add a few tablespoons of heavy cream to lighten it up a bit. Click here to view the recipe on Jen's Keto Eats.

Keto Pumpkin Pie Cheesecake

Here's a recipe for Keto Pumpkin Pie Cheesecake. It has 3 net carbohydrate per 1/12 of the cheesecake. Be sure to click on the link at the top to see a picture of the cheesecake. Click here to see the recipe from opaforscience on Reddit.

Keto Pumpkin Spiced Waffles

These keto pumpkin waffles from KetoDiet look quite convincing. They have only 4.5 grams of net carbohydrate per serving. You could also replace the pumpkin with some other flavouring, like chocolate or blueberries, or you could try them out plain. Coconut flour products are usually quite dry, it would be a good idea to use one of the recommended toppings or even just some whipped cream. This site also has some other decent keto recipes. Click here to see the pumpkin waffle recipe.

Keto Chocolate Éclair Recipe

Here's a recipe for low-carb chocolate éclairs. It is a good recipe; however, I think that if I were to make them, I would use heavy whipping cream rather than the almond milk in the chocolate to increase the fat content. You could also use a dark 70% or higher chocolate with a bit of butter as an easier topping. This can be melted quickly in the microwave, but you must be careful not to overheat it or it will burn. These éclairs contain fewer than 4 grams of effective carbohydrate per serving. Click here the view the recipe on Maria Mind Body Health.

Red Bean Lava Brownie

Whenever I eat anything that is supposed to be "BAD for you", I feel bad.  Maybe not during, but afterwards and yes, even sometimes during.  As I am eating it, I think to myself, this sure would taste better with this and that, and just think if it was healthier for me. So, the first time I ever ate red beans on something sweet was from a Chinese bakery, it was a Red Bean Bun with cream and was it delicious.  Who ever thought that red beans could be sweetened AND be good too? Whoever did, was a genius, because red beans ARE supposed to be very healthy.

• 2 Trader Joe's 72% Cacao Chocolate Bars broken up into squares
• 1/2 Stick Butter
• 10 Heaping Mini Scoops of 100% Organic Trader Joe's Stevia Powder
• 4 Tbs. Vanilla Protein Powder (low carb)
• Sprinkle of Salt
• 5 drops Real Vanilla
• 1 Egg
• 1 1/2 Cups Mashed Red Beans

Put everything except the egg and the mashed beans into a microwave safe bowl.  Heat on high for 30 seconds.  Stir gently until most of the chocolate is melted.  Add the mashed beans and egg.  Stir until beans and eggs are fully incorporated into the chocolate mixture.

I left some of the chocolate un-melted for the chocolate chip effect AND I left some of the red beans whole so as to remind me that this is stuff is good for me (besides if anyone else has some, I want to see their face when they realize they are eating red beans as a dessert, ha ha ha).  If you like, you may process the beans until they are smooth and creamy, and no one will know your little secret.

Pour your batter into a microwave safe loaf pan and cook 4 to 5 minutes (depending on your microwave and how much "lava" you want in the center)  checking every minute or so.  You could use individual dessert dishes instead, but be sure to cook them for less time and serve them immediately so your guests can taste the gooey, chocolaty center while it's still warm.

Chocolaty Gooey Treat

You can eat it hot, but be careful, IT'S HOT.  You can also eat it cooled.  I can't decide which way I like better.  I got a piece when it was right out of the microwave and it was softer and with the hot chocolate lava it was very decadent.  I let part of my brownie cool, and it became more dense and slightly chewier, so I am happy with both ways!  I should call it Dual Personality Red Bean Lava Brownie.

Now when you eat some of this sweet, chocolaty, dessert you will be happy about the whole thing, no reservations or regrets, right?  Enjoy!

My mouth was watering when I cut my piece.

Root Beer With Rosemary Sage Cream

Root Beer with Rosemary Sage Cream

It's the ultimate rooty taste, so flavorful and rich.  The rosemary and sage bring out the root beer flavor, the cream makes it like a root beer float.  This might ruin your taste for regular root beer, and just plain ol' root beer will never be the same again without that cream...just a warnin' ya!

• 2 Tall Chilled Glasses
• 2 Tbs. Dried Rosemary  
• 1/2 Cup Boiling Water
• 2 cans chilled Sugar Free Root Beer
• 4 Tbs. Heavy Whipping Cream
• 1/8 tsp. Sage 
• 3 scoops Trader Joe's 100% Organic Stevia powder
• 5 drops Real Vanilla

Make a tea by pouring boiling water over the rosemary. Infuse the tea for 10 minutes or so.  Strain the tea with a coffee filter or use a spoon to remove liquid, set aside in freezer to chill.
Whip the cream with the sage and the Stevia until light and fluffy, set aside in freezer to chill.
When everything is nicely chilled, pour equal amounts of chilled rosemary tea into tall glasses, add vanilla and pour root beer directly over, add a dollop of the sage whipped cream and drink immediately.
Remember, I warned you!

Ginger Nog

Delicious Cool Ginger Nog

Ingredients:

• 3/4 Cup Half and Half
• 3 Tbs. Cream + 2 Tbs. for topping
• 2 Tbs. Ginger Syrup (see  "Grocery Shopping and A Quick Brunch Afterwards")
• Pinch Chinese 5 Spice
• Pinch Ground Cloves
• Pinch Tumeric
• 6 Drops Vanilla
• 2 Drops Maple Flavoring
• Allspice for topping

Also needed:

• 2 tall glasses
• Ice
• Sparkling Water

Whip 2 Tbs. cream until peaks form. Set allspice aside for the topping. Mix all the other ingredients thoroughly. Pour over ice into tall glasses. Add sparkling water.  Top with whipped cream and a pinch of allspice.   You may add curls of freshly sliced ginger for garnish.

Spur of the Moment Mexican Rice

I don't usually have frozen hamburger patties in my fridge, but when I got back from my trip, I grabbed a box of them from +Sam's Club .  I wasn't sure how I would be feeling and if I wasn't able to cook, then at least hamburger patties would be easy.  I figured I could just add them to meals or cook them like that for a simple meal.   If anyone else was interested in cooking they would be able to throw them in an iron skillet, add some cheese, onion or a vegetable and have something good to eat rather quickly.

I had tried many times to make Mexican rice from ancient days ago to even a few years back.  I tried everything.  Someone told me just to add extra oil when cooking the rice and then add orange food coloring!  I wanted to make an authentic Mexican Restaurant style rice. Finally, a Puerto Rican woman revealed the secret and said to me rather matter-of-factly, "Use a little annatto."  Annatto? I had never even heard of it. So my search for annatto began.  Turns out, I found it very easily at the Supermarket across the street.  It's bright red and looks like beautiful little clay pieces.  They are very uniform in size and they taste very earthy, how I would think clay might taste. Sometimes I pop a few into my mouth and eat them just like that.

I did finally learn how to make a good Mexican rice, but now when I make it I add stuff to it.  I mean plain Mexican rice IS great just like that, but when I make it as a meal, I add meat, veggies and lots of spices.  This time I left the cumin whole for some added texture.  I left the bay leaves whole as well and removed them when it was done cooking.

Delicious Mexican Rice

Ingredients:

• 5 Frozen Hamburger Patties
• 1 Quart Mason Jar White Rice
• 1 1/2 Quarts Water
• 5 Bay Leaves
• 4 Dried Whole Red Chilis
• 1 Onion
• 1 Tbs. Spicy Steak Seasoning
• 1 Tbs. Granulated Garlic
• 1 Tbs. Powdered Annatto
• 1 Tbs. Whole Cumin
• 1 Tbs. Chili Powder
• 1/2 Tbs. White Pepper
• 1/2 Tbs. Salt
• Carrots and 1 Jalapeño from a can of whole Jalapeños

Brown hamburger patties and cut them up into bite size pieces as they thaw.  I used my iron dutch oven which is very nice and heavy and makes rice very well. Cook meat thoroughly until nicely browned.  Add rice and water.  Chop up the onion rather coarsely and add to the pot.  Turn the heat very high to get it simmering nicely.  

Breaking Up the Hamburger Patties

Add all the spices, carrots and jalapeños.  Stir gently so as not to breakup the bay leaves and peppers.  Immediately when it begins to simmer turn the temperature down to warm and place the heavy lid on top.  Set a timer for 20 minutes.  DO NOT lift lid or stir.  After it has been cooking for 20 minutes, remove lid and gently fluff rice.  Remove the bay leaves and serve.  Delicious!

Leftovers and Such and Lentil Soup

So, today as I was cleaning up the clutter from being away for 4 weeks, I noticed the  bag of  "Just Add Water"  +Marie Callender's cornbread mix I had left behind in hopes that the left behind people would just add water and eat it with some of the cans of chili I had also left behind.  I also noticed the can of jalapeños, black olives, some expensive goat cheese and some poppy seeds that had been left behind as well.  Well, the poppy seeds had been there for quite some time.  I figured I could make a yummy cornbread to go with the lentil soup I had made the other day.

I saw that someone had bought a big pack of eggs, and since they had just been sitting there since I had gotten back home, I thought that even though the +Marie Callender's  cornbread mix said to "just add water", I could use up the eggs too and give my cornbread an extra boost of protein.

• I broke all the eggs into a large bowl and whipped them up until frothy.
• I opened the can of jalapeños and olives.
• I poured the juice from the jalapeños into the egg mix and stirred it up some more.
• I cut up an onion, the goat cheese, olives and jalapeños into small slices.  The jalapeños come with carrots and onion so I chopped those up as well.
• I added the cornbread mix and poppy seeds to the egg mixture  and stirred very gently until it was just moistened.
• I thought I would have to add water, but it turned out just right with the liquid from the jalapeño can and the egg.
• I buttered a long glass pan, with too much butter (just right really) and turned the oven on to 325 degrees.
• I poured in the batter and topped it with the onion, cheese, black olives, carrots and jalapeños.
• I placed it in the oven and baked it until the sides were golden brown and it separated from the edge of the pan (about half an hour).

The goodies had sunk down into the bread slightly and were tempting me to pull them out and taste them.  Instead, I cut a square out of it and tasted it.  Yummmmy.  This would be perfect with some of the lentil soup I had made the other day.  I heated up some soup and broke pieces of the cornbread over the top.  It made a delicious and filling breakfast/lunch.  I ate it with a tall glass of iced tea (my new fave +Red Rose Tea) with a couple scoops of +100% Organic Stevia from +Trader Joe's .

Lentil Soup Recipe (One of many)

• 5 Frozen Hamburger Patties
• 1 Onion chopped
• 1 Bulb of Garlic cleaned and chopped fine
• 1 tsp each:
• Salt
• Pepper
• Cumin
• Paprika
• Chili Powder
• Garlic Powder
• 1 Bag Lentils cleaned and rinsed well
• 4 or 5 dried whole red chili peppers
• 8-10 Grape Tomatoes
• A few quarts of water

On this particular occasion I decided to brown some frozen hamburger patties in my big stock pot, chopped an onion on top, added a bulb of garlic (chopped very small).  I let it brown very well, chopping up the patties into bite sized pieces as they thawed.  I added about a teaspoon of each:  salt, pepper, cumin, paprika, chili powder, and garlic powder.  I stirred it around then added the rinsed lentils with enough water to cover everything completely and then added a few cupfuls more since I wanted this to be more of soupy type of soup.  Lentils cook very quickly, I let it simmer for less than an hour.  Towards the end of the cooking time I added a few long whole dried red chili's and a large handful of grape tomatoes.  Voilà, it was done.

It tasted so good.  I had missed my home cooking.  Don't get me wrong, I needed that 4 weeks off more than even I had realized, but eating some good home cooked meals, especially lentil soup brought me back home again in a nice, gentle way. Brought back down to earth and the to the reality of my life in a good way!