Keto Vanilla Chia Pudding

This is seriously my fave afternoon snack - ever!  It curbs my sweet tooth and is so satisfying!! 

Vanilla Chia Pudding 

Ingredients
1/2 cup heavy whipping cream
1 cup coconut milk
2 tsp vanilla extract
1 tsp swerve sweetener (add more if you like sweeter)
1/8 tsp salt
1/3 cup chia seeds

Directions
1) Combine all ingredients in a bowl and mix well
2) Let stand for a few minutes and then mix again. 
3) Cover and place in the fridge for a few hours or overnight. 
4) Mix one more time before serving, Enjoy! 

Makes 4 servings.

Keto Bacon Cheeseburger Casserole

KETO BACON CHEESEBURGER CASSEROLE

INGREDIENTS
1 lb ground beef
1 large clove of garlic, diced
1/2 tsp onion powder
1/2 lb bacon, cooked and diced

1/4 cup diced dill pickles
3 eggs
1 6 oz can tomato paste
1/2 cup heavy whipping cream
1/4 tsp salt
1/4 tsp ground pepper
3/4 cup shredded cheddar cheese

DIRECTIONS

1) Pre-heat oven to 350 degrees

2) Brown ground beef with garlic and onion powder.
3) Drain excess grease then spread beef on bottom of 9x13-inch casserole pan.
4) Stir bacon pieces & pickles into cooked beef.
5) In medium bowl, whisk together eggs, tomato paste, heavy cream, salt, and pepper until well combined.
6) Stir 1/2 cup grated cheese into egg mixture.
7) Pour egg mixture over beef and bacon.
8) Top with remaining grated cheese.
9) Bake for 30-35 minutes or until golden brown on top. ENJOY! 

Parmesan Salmon

This was so freakin good I forgot to take a pic... Will update next time I make this 😜

Parmesan Salmon

INGREDIENTS
1 lb salmon fillet
6 tbsp mayonnaise 
1/2 cup shredded parmesan

DIRECTIONS
1) Pre-heat oven to 375 degrees
2)  Spread mayonnaise on salmon
3) Sprinkle parmesan on salmon
4) Bake for 30-45 mins or until salmon flakes easily... enjoy! 

Cheesy Chicken Bacon Cauliflower Bake!

Cheesy Chicken Bacon Cauliflower Bake! 

INGREDIENTS
- 1 head of cauliflower, cut into small florets
- 3 strips of bacon, cooked and crumbled
- 2 cups of shredded marble cheese
- 1 lb chicken breasts, cooked & cubed
- Salt & Pepper to taste

DIRECTIONS
1) Preheat oven to 350 degress
2) Steam the cauliflower until fork tender
3) Spray a baking dish with non-stick spray and place everything in there once cauliflower is done.
4) Season with salt and pepper and mix. 
5) Put the last 1/2 cup of cheese on top and place in oven.
6) Bake for 20-25 mins until heated through and bubbly.
ENJOY! 

Fudge Fat Bombs

Fudge Fat Bombs

INGREDIENTS
- 1 cup Almond Butter
- 1 cup Coconut Oil
- 1/2 cup Unsweetened Cocoa Powder
- 1/3 cup Coconut Flour
- 1 1/2 tbsp Monk Fruit Sweetener
- Pinch of pink himalayan salt

DIRECTIONS
1) In a medium saucepan over medium heat mix the almond butter and coconut oil until melted and smooth. 
2) Add in the rest of the ingredients and mix well
3) Pour into silicone molds and freeze for 1-2 hours until solid.
4) Once solid, remove from mold and store in a ziplock bag in the freezer - ENJOY! 

Keto Bacon Garlic Parmesan Brussel Sprouts

Keto Bacon Garlic Parmesan Brussel Sprouts

INGREDIENTS
- 3 cups brussel sprouts, halved
- 1 tbsp olive oil
- 3 cloves of garlic, diced
- 3 slices of bacon, cut into little pieces
- 2 tbsp ceasar dressing 
- 1/3 cup parmesan flakes
- salt & pepper to taste

DIRECTIONS
1) Pre-heat oven to 425 degrees
2) spread brussel sprouts on baking sheet and drizzle with olive oil
3) Add diced garlic, salt & pepper and mix until brussel sprouts are evenly coated, spread evenly on pan
4) Sprinkle pieces of uncooked bacon on top 
5) Place in oven and bake for 20-25 mins, until brussel sprouts are charred, shaking up once halfway through
6) Once done, drizzle ceasar dressing and sprinkle parmesan cheese on top
7) Serve and enjoy!  

(Makes 3 servings)

Cream Cheese Eggs

Cream Cheese Eggs

INGREDIENTS
- 4 eggs
- 3 tbsp heavy whipping cream
- 1 tbsp butter
- salt & pepper to taste
- 4 tbsp cream cheese

DIRECTIONS 
1) Melt butter in frying pan over medium heat
2) Scramble eggs with cream, salt and pepper
3) Add eggs to frying pan and let cook
4) When eggs are about 2/3 done sprinkle the cream cheese on top in little pieces
5) Mix lightly until eggs are fully cooked
6) Enjoy! 

Low Carb Keto Mac & Cheese

Low Carb Keto Mac & Cheese

INGREDIENTS
- 1 large head of cauliflower, cut into small florets
- 1 cup of heavy whipping cream
- 2 oz cream cheese
- 1 1/2 tsp dijon mustard
- 2 cups of shredded cheddar cheese, divided
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder

DIRECTIONS
1) Preheat oven to 375 and spray a baking dish with non-stick spray
2) Boil cauliflower until crisp-tender, about 5-8 mins.
3) Bring heavy whipping cream to a simmer, then add cream cheese & dijon mustard
4) Stir whipping cream, cream cheese & dijon mustard until smooth
5) Add in 1 1/2 cups shredded cheddar cheese, salt, pepper & garlic powder and stir until cheese is all melted
6) Pour cheese mixture over cauliflower and mix. 
7) Sprinkle the last 1/2 cup of shredded cheese on top
8) Bake until cheese is bubbly, about 10-15 mins and ENJOY! 

Egg Roll Guts - Low Carb Keto!

EGG ROLL GUTS

INGREDIENTS
- 1 tsp olive oil
- 1 lb of ground meat (I prefer pork or beef for this)
- 1 clove of minced garlic
- 2 tsp ginger powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp sesame oil
- 1/2 onion, diced
- 3 cups shredded cabbage veggie mix (I found some pre-shredded kale mix with cauliflower, cabbage, brussel sprouts, etc.... a coleslaw mix would work too) 
- 1/4 cup soy sauce
- 1 tbsp sesame seeds, for garnish

DIRECTIONS 
1) Heat olive oil in large pan over medium heat, once heated add in garlic until just fragrant (about 2 mins) 
2) Add ground meat, season generously with fave seasoning.. I used ginger, garlic & onion powders.
3) Once meat is cooked (no pink left) add sesame oil and veggies and mix.
4) Add in the soy sauce and mix
5) Cook until veggies are tender, about 5 mins. 
6) Garnish with sesame seeds and enjoy! 

Keto Low Carb Cheese Biscuits

You know those delicious cheddar biscuits you get at Red Lobster?  Yeah, I discovered the KETO version of that!!  These have quickly become a staple in my house - even my 7.5 year old can't get enough! 

KETO LOW CARB CHEESE BISCUITS

INGREDIENTS
- 1 1/2 cup almond flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbsp solid butter, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup heavy whipping cream
- 1 egg

DIRECTIONS
1) Pre-heat oven to 350 
2) In a large bowl, mix the almond flour, baking powder, salt and pepper
3) Mix in the butter by mashing and slicing into the almond flour mixture until you have a crumbly mix
4) add in the heavy whipping cream and egg, being careful not to overwork the mixture. 
5) Fold in the cheese 
6) Roll into 6 balls and put on parchment paper, bake for 20 mins.
7) Enjoy! 

Keto Waffles or Pancakes

Who doesn't love a delicious WAFFLE!!!  It was one of the things that I thought I definitely could never sustain the keto lifestyle forever because that would mean never having a waffle again right??  WRONG!  I just made the most delicious waffles of life!!!  Low carb, high fat... full deliciousness! 

Keto Waffles

Ingredients:
1 cup Almond Flour
1/2 tbsp Baking Powder
1/4 tsp Salt
3 Eggs
2 tbsp Coconut Oil, melted
3/4 cup Heavy Whipping Cream
1/4 tsp Vanilla Extract
1/4 tsp Swerve Sweetener
1/4 tsp Cinnamon

Directions:
1) Mix the almond flour, baking powder and salt in a large bowl.
2) Add in the eggs and oil and mix well
3) Slowly add in the whipping cream, while mixing, until desired consistency
4) Mix in Vanilla, sweetener, and cinnamon
5) Spray non-stick cooking spray on the waffle iron and pour mix onto hot waffle iron.
6) Cook until golden brown -- enjoy!!! 

EDIT:  I also tried these as pancakes - even better!!!

Makes 8 waffles or 9 pancakes 

Keto Peanut Butter Chocolate Fat Bombs!

Keto Peanut Butter Chocolate Fat Bombs

Ingredients:

Chocolate Layer
2 tbsp coconut oil, melted
4 tbsp unsweetened cocoa powder
4 tbsp PB fit (powdered PB or you can use regular)
1/4 tsp vanilla extract
3 tsp swerve sweetener

Peanut Butter Layer
2 tbsp coconut oil, melted
4 tbsp PB fit (powdered PB or you can use regular)
1/4 tsp vanilla extract
3 tsp swerve sweetener

Directions:
1) Make the chocolate layer first - take the melted coconut oil and add in the cocoa powder and PB until well incorporated.
2) Add in the vanilla and swerve and mix well.
3) Pour into 6 muffin cups
4) Place in the freezer for about 10 mins (until hard)
5) In the meantime, make the peanut butter layer - mix the next 2 tbsp of coconut oil with PB, vanilla, and sweetener.
6) Poor the PB layer on top of the chocolate layer. 
7) Freeze until hardened and then store in fridge or freezer... enjoy!

Keto Strawberry Cheesecake Fat Bombs!

KETO STRAWBERRY CHEESECAKE FAT BOMBS! 

Ingredients 
- 1/2 cup fresh or frozen strawberries
- 3/4 cup cream cheese
- 1/4 cup butter
- 2 tablespoons Swerve sweetener
- 1/2 tsp vanilla extract

Directions
1)  If you are using frozen strawberries put them out to thaw, once thawed (or with your fresh strawberries) mash with a fork or pulse in a blender until well mashed up
2) Take out cream cheese and butter, cut into small chunks and place in a bowl on the counter to soften for about 30-60 mins.  Do not melt as you still need it to be fairly firm. 
3) Add swerve and vanilla extract and mix well. 
4) Add in strawberries and mix until well blended
5) Spoon into silicone molds, or just in little piles on a baking sheet on parchment paper and freeze for about 2 hours until set.  Keep in the freezer and enjoy anytime!

Keto Buffalo Cheese Sauce!

Y'all!!!!!  You gotta try this!!!  Put it on your veggies, on your chicken on your EVEEERRRRYYYTHHHINNNGG!!!!!!!!  

KETO BUFFALO CHEESE SAUCE!

Ingredients
- 1/2 cup heavy whipping cream
- 2 tbsp butter
- 1/4 cup cream cheese
- 1 cup of cheddar cheese
- Buffalo hot sauce to taste

Directions
- Heat whipping cream and butter over medium-low heat in a small pot on the stove until butter is melted
- Add in cream cheese and mix until creamy 
- Add in cheddar cheese and mix until melted
- Add hot sauce  to your liking

Slow Cooker Crack Chicken

Slow Cooker Crack Chicken is so aptly named it's ridiculous.  It legit is as addictive as crack... not that I've ever tried crack, but I all I know is that a lot of people end up addicted to it so... this is kinda the same... Except for it's NOT bad for you - winner!

Ingredients
1 lb boneless skinless chicken breasts
1 8 oz block cream cheese
1/2 packet of dry Ranch Dressing
4 oz cooked and crumbled bacon

Directions
1) Combine chicken, cream cheese and ranch dressing in slow cooker
2) Cook on low for 6-8 hours or high for 4 hours, until chicken shreds easily.
3) Shred the chicken and mix it up until all the ingredients are combined.
4) Add in crumbled bacon and stir to incorporate.

Keto Buffalo Chicken Tenders

One thing that my whole family is absolutely CRAZY about is Buffalo Chicken Tenders!  So, like everything we love, I had to find a keto friendly alternative to this!!  These were DELICIOUS!! 

Ingredients
- 1 lb Chicken breast tenders
- 1 cup Almond Flour
- 1 Egg
- 1 tbsp heavy whipping cream
- 6 oz buffalo sauce
- salt & pepper, to taste

Directions 
1) Pre-heat oven to 350. 
2) Season chicken tenders with salt & pepper and season the almond flour with salt & pepper.
3) Beat egg with whipping cream. 
4) Dip each tender into the egg & cream mix and then into the seasoned almond flour.
5) Place tenders on a greased baking sheet and bake for 30 mins.  If you want them crisper you can broil for 2-3 mins at the end. 
6) Coat tenders with the buffalo sauce.
7) Enjoy!

Quick & Easy Balsamic Pork Chops!

Once again keeping with the quick and easy theme here :)  

Balsamic Pork Chops! 
(serves 4) 

Ingredients
4 Pork Chops
4 tsp Olive Oil
8 garlic cloves, finely chopped
2 tbsp balsamic vinegar
Salt & pepper to taste


Instructions
1) Season pork chops with salt and pepper on both sides
2) Heat the oil in a pan & then add the garlic before the pork chops
3) Brown pork chops on all sides and then add the balsamic vinegar
4) Continue to cook until pork chops are done.

Weekly Meal Prep - Greek Chicken Bowls

One thing that I've learned along the way in this journey is the importance of planning.  We've all heard the saying "Fail to plan, plan to fail" and I find this to be so true - especially when it comes to not only planning but actually preparing my lunches in advance.  Since I work from home I don't need to actually pack my lunches, but just having everything ready to grab, put together and eat makes a huge difference in my success each week!!  

This was an idea I originally got from eazypeazymealz.com and I just made a few slight adjustments for my own preferences here!! 

INGREDIENTS

Greek Chicken
4 boneless skinless chicken breasts (about 5 oz each)
1/4 cup olive oil
3 tbsp minced garlic
1/3 cup fresh lemon juice
1 tbsp red wine vinegar
1 tbsp dried oregano
1/3 cup plain Greek yogurt
sea salt and pepper to taste


Cucumber Salad
2 English cucumbers, sliced
1/3 cup lemon juice
2 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp minced garlic
1/2 tsp dried oregano


Tzatziki Sauce
1 cup plain Greek yogurt
1 English cucumber, shredded
1 tbsp minced garlic
1/2 tbsp dill weed
1 tbsp fresh lemon juice
1 tsp lemon zest
Salt and pepper to taste


The Rest
3 cups cooked brown rice
2 cups cherry tomatoes, halved
1/2 cup red onion slices


INSTRUCTIONS
1) In a large freezer ziplock bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, greek yogurt and salt and pepper. Massage to mix.
2) Add chicken into the bag.
3) Massage to make sure chicken is fully covered and marinate for at least 20 minutes, up to 12 hours.
4) Drain the chicken from the marinade, discarding the marinade.
5) In a skillet, heat some olive oil over medium-high heat.
6) Add chicken when it is hot, and cook, flipping part way through. Cook approximately 3-4 minutes per side. Cooking time depends on thickness and size of the chicken. Cook until internal temp is 165 degrees.
5) Remove from pan, and let cool.
6) Once cool, cut into bite sized pieces.
7) Meanwhile, make cucumber salad by chunking the cucumbers, and tossing in a bowl with the lemon juice, olive oil, red wine vinegar, garlic, and oregano. Set aside
8) Make tzatziki sauce by combining the Greek yogurt, cucumber, garlic, dill weed, lemon juice, lemon zest in a small bowl; season with salt and pepper.
9) Refrigerate while assembling your bowls.
10) Cook brown rice according to package directions. When finished cooking, divide between meal prep containers, 1/2 cup in each container, halve cherry tomatoes, and mix with red onion slices. Divide amongst the bowls.
11) Top with chicken, cucumber salad, and some tzatziki sauce.
12) Keep for 3- 5 days in airtight container, serve cold!

Tuna Salad

TUNA SALAD

Prep time: 15 mins Total time: 15 mins Serves: 2 servings, 1/2 salad per serving

This 21 Day Fix approved tuna salad is quick to prepare, and makes a satisfying lunch or light supper. Pair with greens & chopped veggies, or even a sprouted grain tortilla for a perfect lunchbox meal!

Ingredients 

2 cans (5 oz each can) chunk light tuna, packed in water, drained 

1 tsp extra-virgin olive oil 

1 Tbsp dijon mustard (sugar free) 

1 medium red bell pepper, finely chopped 

2 Tbsp chopped fresh tarragon (or herb of choice)


Instructions 

Combine tuna, oil, mustard, bell pepper, and herbs in a medium bowl. 

Mix well.

Kid-Approved Salad Even the Salad-Hater will Love!

Am I the only one who HATES salads?  I mean seriously.... Take a little bit of spring mix blob some dressing on there and eat it?  Like a rabbit?  no thank you.

Okay, so I made this concoction up a couple weeks ago and I'm telling you guys - I seriously could eat this every single day - even my 6 year old LOVED it! .... Yes, it contains spinach.  Yes she still ate every last bit.

Ingredients

- 3 cups Spinach (or any of your favourite greens - NO iceberg lettuce.. it has no nutritional value.)

- 1/2 medium pepper, diced

- 1/2 medium carrot, shredded

- 1/2 medium cucumber, diced

- 1/2 cup chopped jicima

- 1/2 medium tomato, chopped

- 2/3 cup quinoa, cooked

- 1/4 cup raw pumpkin seeds, toasted

- braggs liquid soy seasoning, to taste

Dressing (Makes 10 servings, about 2 tbsp each)

- 1/2 cup olive oil

- 1/4 cup apple cider vinegar

- 3 tbsp lemon juice

- 3 cloves garlic, crushed

- no-salt added seasoning to taste

- 1/2 tsp dijon mustard

- 1 tbsp honey

1)  Toast the raw pumpkin seeds on medium heat until they start "popping", continue to toast for 2-3 minutes stirring frequently until they are well toasted.

2)  Mix all the veggies together in a large salad bowl

3)  Add the pumpkin seeds and cooked quinoa on top of the veggies

4)  Add a bit of the liquid soy seasoning (about 2 tsp) - to taste.

5)  Mix all the of the dressing ingredients in  a container with a lid and add about 2 tbsp to the salad, cover the container and put in the fridge to use tomorrow :)

6)  Mix everything together well and ENJOY!