Instant Pot Beef Bourguignon

Tips for making instant pot beef bourguignon:

• There’s a long list of ingredients, so have everything measured and ready to go. Don’t start the recipe until you have all of the ingredients prepped.
• Use kitchen scissors to “dice” the bacon instead of a knife and cutting board. So much easier!
• I use xanthan gum as a thickener because it’s low carb. To substitute with corn starch, mix 2 tablespoons of corn starch with 1/2 cup cold beef stock in a small bowl until the corn starch is dissolved. Then pour it into the pot and stir together with the stew to thicken.
• To make this dish paleo and whole 30 compliant, replace the red wine with beef stock.
• Beef bourguignon is best enjoyed right after cooking and I’m not a fan of how the leftovers look and taste. If you must have leftovers, I suggest reheating in a saucepan on the stove top for best results.

Ingredients

• 1.5 - 2 pounds beef chuck roast cut into 3/4-inch cubes
• 5 strips bacon diced
• 1 small onion chopped
• 10 ounces cremini mushrooms quartered
• 2 carrots chopped
• 5 cloves garlic minced
• 3 bay leaves
• 3/4 cup dry red wine
• 3/4 teaspoon xanthan gum (or corn starch, read post for instructions)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• salt & pepper

Instructions

1. Generously season beef chunks with salt and pepper, and set aside. Select the saute mode on the pressure cooker for medium heat. When the display reads HOT, add diced bacon and cook for about 5 minutes until crispy, stirring frequently. Transfer the bacon to a paper towel lined plate.
2. Add the beef to the pot in a single layer and cook for a few minutes to brown, then flip and repeat for the other side. Transfer to a plate when done.
3. Add onions and garlic. Cook for a few minutes to soften, stirring frequently. Add red wine and tomato paste, using a wooden spoon to briefly scrape up flavorful brown bits stuck to the bottom of the pot. Stir to check that the tomato paste is dissolved. Turn off the saute mode.
4. Transfer the beef back to the pot. Add mushrooms, carrots, and thyme, stirring together. Top with bay leaves. Secure and seal the lid. Cook at high pressure for 40 minutes, followed by a manual pressure release.
5. Uncover and select the saute mode. Remove bay leaves. Evenly sprinkle xanthan gum over the pot and stir together. Let the stew boil for a minute to thicken while stirring. Turn off the saute mode. Serve into bowls and top with crispy bacon.

Philly Cheese Steak Wraps (keto & low carb)

Ingredients

• 4 Almost Zero Carb Wraps
• 8 ounces thinly sliced left over steak or deli roast beef
• 1 oz medium green bell pepper 4
• 1/2 oz package sliced button mushrooms 4
• 1/2 inch small onion sliced into 1/2 rounds about 1/4 thick
• 2 tablespoons butter or olive oil
• 1 tablespoon Worcestershire sauce
• 4 slices Provolone cheese 4 oz

Instructions

• Place a large non-stick frying pan over medium heat. Stand the green bell pepper up on it's end and slice off the 4 flat sides, then the bottom. Slice the pepper into thin strips. Slice the onion half into half rounds about 1/4 inch thick.
• Put the butter into the pan and swirl to coat the bottom. Put the onions into the pan and saute for 1-2 minutes until beginning to soften. Add the mushrooms and stir them around the pan to coat them with the butter. Let them cook for 2 minutes on one side, then stir them around the pan. Add the peppers, mixing thoroughly. Cook for 1-2 minutes, stirring occasionally.
• Turn off the heat and add the steak or roast beef and Worcestershire sauce - off heat , then stir to heat through. Taste and season with salt and pepper.. Remove the Philly steak mixture from the pan.
• Add two wraps to the pan so they reach to the edge and slightly overlap in the center. Add 1/4 of the cheese steak mixture to each wrap and top each with a slice of cheese. Cover with a lid or foil for 1 minute. If the cheese hasn't melted, drizzle 1 tablespoon of water into the pan and cover to steam for 30 seconds to 1 minute. Fold them over and serve. Repeat the procedure with the other two wraps and remaining ingredients

Cream cheese chocolate truffles

Ingredients

2 Tablespoons butter

3 Tablespoons of Xylitol or Erythritol

4 Tablespoons of cream cheese

3 Tablespoons of cocoa powder

1/2 cup of coconut flour

Additional cocoa or shredded coconut for coating

Directions

Melt the butter, xylitol and cream cheese in a small saucepan on medium heat. Add the coconut flour and cocoa while stirring, so that the mixture forms a ball of dough. Remove from the heat. Roll into large grape size balls. Roll the balls in extra cocoa powder or shredded coconut until completely covered.

Makes about 16 balls

Keto Grilled Chicken & Peanut Sauce – Low Carb

Ingredients

For the Chicken:

• 1 Tbsp lime juice
• 1 Tbsp fish sauce (sugar free)
• 1 Tbsp rice wine vinegar (sugar free)
• 1 Tbsp soy sauce (wheat free) (coconut aminos for Paleo)
• 1 Tbsp avocado oil (or other light oil)
• 1 tsp minced fresh ginger
• 1 tsp minced fresh garlic
• 1 tsp cayenne pepper
• 1 tsp ground coriander
• 1 tsp granulated erythritol sweetener (honey for Paleo)
• 6 skin on chicken thighs (or other cut if you prefer)

For the Peanut Sauce:

• 1/2 cup peanut butter or almond butter (sugar free, all natural)
• 1 tsp minced fresh ginger
• 1 tsp minced fresh garlic
• 1 Tbsp chopped fresh jalapeño pepper
• 1 Tbsp fish sauce (sugar free)
• 2 Tbsp rice wine vinegar (sugar free)
• 1 Tbsp lime juice
• 2 Tbsp water
• 2 Tbsp granulated erythritol sweetener (or to taste) (honey for Paleo)

Instructions

For the Chicken:

1. Combine the lime juice, fish sauce, rice wine vinegar, soy sauce, avocado oil, ginger, garlic, cayenne pepper, ground coriander and sweetener in a large bowl and whisk together.
2. Add the chicken pieces and stir to coat the chicken thoroughly with the marinade.
3. Cover and refrigerate for a minimum of one hour, up to 24 hours.
4. Remove from the refrigerator 1/2 hour before cooking and preheat the grill.
5. Grill the chicken for about 6-8 minutes per side over medium heat, or until a thermometer inserted in the center reads 165 degrees.
6. Remove and serve with peanut sauce.
7. Optional garnishes include shredded cabbage, chopped peanuts, chopped scallions and chopped cilantro.

For the Peanut Sauce:

1. Combine all of the sauce ingredients in a blender, magic bullet, or food processor and blend until smooth.
2. Taste and adjust sweetness and saltiness to your preference before serving.

Jalapeno cream cheese dip

Ingredients

2 Tablespoons of cream cheese

1 Tablespoon of low-carb mayonnaise

1/2  Teaspoon of sriracha

Couple of sliced jalapeno's

Salt & Pepper

Directions

Place the softened cream cheese, mayonnaise, sriracha, jalapeno's, salt & red pepper in the bowl, mix it together and there you have it.

Chicken Satay Recipe With Peanut Sauce

 

Making chicken satay marinade:

I use boneless and skinless chicken breasts, about 2 large breasts or 1 pound total. If you use frozen chicken, simply thaw overnight and pat dry with paper towels beforehand.
The first step is to chop up the chicken into roughly 1 inch cubes and to let them soak in the marinade for at least 6 hours. The marinade includes coconut milk, curry powder, minced garlic, and other seasonings.

Make sure to buy coconut milk that has full fat and is unsweetened. I use a 13.5 ounce can of coconut milk from Trader Joe’s, which is more than you’ll need for this recipe. There will likely be some separation in coconut milk when the can is first opened, so you’ll want to transfer it into a heat proof bowl and briefly microwave to melt the fat. Don’t microwave too long — you don’t want to end up with a really hot mixture for the marinade.

For a smooth marinade, add all of the dry ingredients first and mix well, then add the coconut milk last.

Making peanut sauce:

Peanut sauce is often called satay sauce because it’s so frequently paired with chicken satay skewers. I’ve experimented with about 5 different versions of homemade peanut sauce and I’ve found that sauces without water or coconut milk work best.

When you add water to peanut butter and heat it, the mixture seizes. It tastes great, but looks ugly.
Peanut butter mixes best with oil, producing that smooth and clump-free appearance. I use two different kinds of oil (sesame oil and olive oil) so that neither can overpower the peanut butter.

I use peanut butter typically sold as “natural,” meaning that it only contains peanuts and salt, without other additives like sugar. I prefer the salted and creamy (not crunchy) version. When you open a new jar of peanut butter, make sure to thoroughly mix before using since there will be some separation.

I use low sodium soy sauce, but the regular kind of soy sauce will work fine as well.

Tips for cooking chicken satay skewers:

• Skewers anywhere from 6 to 10 inches in length will work fine for this recipe. I have extra long wooden skewers and I use shears to snip them to the appropriate length.
• If you use wooden skewers, soak them in water about 30 minutes before using. Wooden skewers can easily burn on a grill or in the oven, so soaking them beforehand will help.
• Don’t overfill the skewers. I usually leave about half of each skewer empty, which makes it easy to handle and turn the skewers while cooking.
• You can cook these chicken skewers however you like — grilling, baking, and broiling are all good options. I typically bake because that’s easiest for me.
• If you use the oven to cook the chicken, you can use a roaster pan or similar setup so that when the chicken cooks, its exuded liquid can drop below to the pan. If you don’t mind the extra liquid collecting around the chicken skewers, you can just use a flat baking sheet, which is what I usually do.
• Depending on your cooking method, equipment, and thickness of chicken chunks, your cooking time may vary. Cut open one of your chicken skewers to check for doneness.

Ingredients

• 2 boneless skinless chicken breasts (3/4 to 1 pound total)
• 10 wooden skewers soaked for about 30 minutes before using
• 1 scallion thinly sliced

Marinade:

• 1/2 cup full-fat coconut milk
• 3 cloves garlic minced
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne powder

Peanut sauce:

• 1/4 cup natural creamy peanut butter
• 3 cloves garlic minced
• 2 tablespoons sesame oil
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1 tablespoon lime juice

Instructions

1. Marinating the chicken: In a large bowl, combine all marinade ingredients and stir until well-mixed. Cut chicken breasts into 1 inch chunks and add them to the marinade, stirring to coat well. Cover and refrigerate for at least 6 hours.
2. Cooking the chicken: Thread chicken chunks onto the skewers, leaving about half of each skewer empty for handling. Place them in a single layer on a large baking sheet. Bake at 450 F for 10 minutes, flip the skewers, and then bake another 5 minutes or until cooked through. Alternatively, you can grill the chicken skewers.
3. Making the sauce: While waiting for the chicken to cook, add all peanut sauce ingredients to a small saucepan. Whisk together over medium-low heat until smooth, a few minutes. Keep warm over low heat, stirring occasionally.
4. Serving: Transfer chicken skewers onto a serving plate. Brush peanut sauce over the chicken. Top with sliced scallions and optionally black pepper. Serve while warm.

Easy Keto Tomato Feta Soup

Easy Tomato Feta Soup Recipe - Low Calorie, Low Carb, Keto - simple to make with just a few simple basic ingredients. Creamy tomato soup with basil and rich, savory feta cheese. Ready on 30 minutes on the stove top.

Ingredients

• 2 tbsp olive oil or butter
• 1/4 cup chopped onion
• 2 cloves garlic
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 tsp pesto sauce — optional
• 1/2 tsp dried oregano
• 1 tsp dried basil
• 1 tbsp tomato paste — optional
• 10 tomatoes, skinned, seeded and chopped — or two 14.5 oz cans of peeled tomatoes
• 1 tsp honey, sugar or erythritol — optional
• 3 cups water
• 1/3 cup heavy cream
• 2/3 cup feta cheese — crumbled

Instructions

1. Heat olive oil (butter) over medium heat in a large pot (Dutch Oven). Add the onion and cook for 2 minutes, stirring frequently. Add the garlic and cook for 1 minute. Add tomatoes, salt, pepper, pesto (optional), oregano, basil, tomato paste and water. Bring to a boil, then reduce to a simmer. Add sweetener.
2. Cook on medium heat for 20 minutes, until the tomatoes are tender and cooker. Using an immersion blender, blend until smooth. Add the cream and feta cheese. Cook for 1 more minute.
3. Add more salt if needed. Serve warm.

Keto waffled toasted sandwiches

During the week our mornings and evenings are very busy, so we keep it simple but delicious. These waffles we make in minutes and you can add whatever sandwich ingredients you desire.  I chose ham & cheese and ham, cheese & tomato. 

Great way to make it a toasted... is to add it back into the waffle maker after adding the ham and cheese. It heats it up and melts the cheese.

You have to try it!

Makes 2 square waffles

Ingredients:

2 eggs

2 tablespoons of coconut flour

2 tablespoons of milk

1/2 teaspoon of baking powder

Directions:

Add all of the ingredients to a bowl and mix using a whisk ( or beater ). Heat up your waffle iron and spray with nonstick spray. Pour in the batter and cook in the waffle iron until browned, about 3-4 minutes. Once cooked, remove from the iron, make your sandwich adding whatever ingredients you like, then put it back into the waffle iron for a minute or so. 

Enjoy!! :)

Keto Baked Fish with Lemon Butter

Ingredients

• 2 150 gram white fish fillets
• 1 tablespoon olive oil
• 1 lemon
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 bunch broccolini
• 100 grams butter
• 1 teaspoon garlic paste

Instructions

1. Preheat oven to 220 deg c. Line a baking dish with baking paper. 
2. Finely grate the rind of one lemon and cut half of it into small segments. 
3. Pat dry fish then season with salt and pepper. Drizzle with olive oil and half the grated lemon rind. Place in the oven and bake for 12 - 14 minutes until just falling apart and cooked through. 
4. Steam the broccolini in the microwave until just tender (around 4 mins). Drain and set aside to dry.
5. Meanwhile, in a frying pan heat the butter over medium heat until just turning golden, around 3 - 4 minutes. Add the remaining half lemon rind and garlic and cook for a further 1 minute. Stir in the lemon segments and steamed broccolini. 
6. Serve the fish topped with broccolini and lemon sauce on a bed of cauliflower mash.
   
   
   
   
   Enjoy x

Bacon Blue Cheese Deviled Eggs

Ingredients

• 8 hard boiled eggs
• ¼ cup sour cream
• 1/3 cup mayonnaise
• 1 Tablespoon Dijon mustard
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• ¼ teaspoon dill
• ¼ cup crumbled blue cheese
• 3 slices of cooked bacon chopped fine
• Parsley for garnish

Instructions

1. Cut each hard boiled egg in half and place the cooked yolk into a bowl and the cooked egg white onto an egg plate.
2. With a fork, mash the egg yolks until they resemble coarse crumbs. Add in the sour cream, mayo, mustard and salt and pepper and mix very well until the mixture is creamy (you could do this in a food processor if you wanted). Stir in the remaining ingredients and taste the filling for seasoning. If the filling seems a little dry, add in a spoonful more mayo.
   
   
   

   

    

    

   
   

   

Cinnamon & Chocolate Waffle

When you are on a keto diet, you don’t have to give up your favourite foods. There’s an alternative for almost any food you can think of! These waffles are really easy to make. They are light, fluffy and can be eaten for breakfast or topped off with keto whipped cream for a delightful dessert

Makes 2 square waffles

Ingredients:

2 eggs separated

2 tablespoons of coconut flour

1 tablespoon xylitol / erythritol

2 tablespoons of milk

1/2 teaspoon of baking powder

1/8 teaspoon cinnamon or teaspoon cocoa powder

Directions:

* depending on which waffle you are making, add cinnamon or cocoa to the dry ingredients 

Add all the ingredients except the egg white to a bowl and mix it together using mix using a whisk ( or beater ). Whip the egg whites to stiff peaks and fold into the coconut mixture. Heat up your waffle iron and spray with nonstick spray. Pour in the batter and cook in the waffle iron until browned, about 3-4 minutes. 

Enjoy with whipped cream :)

Keto Sheet Pan Burgers With Bacon & Jalapeno

A Keto sheet pan burger recipe that is easy to make and loaded with bold flavors.  You’ll want to make this one over and over again!  Atkins, low carb, Keto, gluten free, nut free

Ingredients

For the burger patties:

• 24 ounces ground beef (80/20 chuck is best)
• 1 teaspoon kosher salt (reduce to 3/4 tsp if using table salt)
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon garlic powder

For the toppings:

• 6 slices raw bacon, cut in half
• 4 slices of onion (about 1/4 inch thick)
• 2 jalapeños, seeded and sliced into rings
• 4 slices pepper jack cheese

For the sauce:

• 1/4 cup real mayonnaise (I prefer Hellman’s or Dukes for store-bought)
• 1 tablespoon Sriracha hot sauce
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon granulated erythritol sweetener (I use Swerve)

Serve over iceberg lettuce with dill pickle chips if desired

Instructions

1. Preheat the oven to 425° F.
2. Combine the ground beef, salt, pepper, and garlic powder in a medium bowl and mix well with your hands.
3. Form into 4 patties of about equal size and place on a large baking sheet.
4. Place the bacon, onion rings, and jalapeño slices on the same baking sheet.
5. Bake for 18 minutes.
6. Meanwhile, combine the mayonnaise, Sriracha, Worcestershire sauce, and sweetener and stir well until smooth.  Store in refrigerator until ready to serve.
7. Remove sheet pan from the oven after 18 minutes and place one slice of cheese on each burger patty.
8. Set oven to broil on high.
9. Return pan to the oven and broil for 2 minutes, or until the cheese is melted and slightly browned.
10. Remove from the oven.
11. Build each burger with 1 patty, 3 pieces of bacon, 1 slice onion, desired amount of jalapeños and a generous drizzle of sauce (shown with optional lettuce and pickles.)
12. Serve warm.

Notes

*Net carbs = 4g per serving.

 

Skillet Chicken with White Wine Sauce

Quick and easy skillet seared chicken topped with a creamy garlic and onions white wine sauce that’s sure to please any crowd!

Ingredients

FOR THE CHICKEN

• 1 tablespoon olive oil
• 4 boneless skinless chicken breasts
• salt and fresh ground pepper to taste
• 1 teaspoon garlic powder

FOR THE CREAMY WHITE WINE SAUCE

• 1 tablespoon unsalted butter
• 1 large yellow onion diced
• 3 garlic cloves minced
• salt and fresh ground pepper to taste
• 1 cup dry white wine
• 1 teaspoon dried thyme
• 1/2 cup half and half/heavy cream/or evaporated milk
• Fresh chopped parsley

Instructions

FOR THE CHICKEN

1. Heat olive oil in a large skillet over medium heat until the oil shimmers, about 2 to 3 minutes.
2. Season chicken with salt, pepper and garlic powder.
3. Add chicken to the skillet and cook until golden brown, about 6 minutes. DO NOT move it around.
4. Using tongs, flip the chicken over and continue to cook for 6 more minutes, or until cooked through.
5. Remove chicken from skillet to a plate; cover and set aside.

FOR THE CREAMY WHITE WINE SAUCE

1. DO NOT wipe the skillet.
2. Add butter to skillet and melt over medium-high heat.
3. Add onions and cook for 3 minutes, or until softened.
4. Stir in garlic, salt, and pepper; cook for 30 seconds, or until fragrant.
5. Add wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid; cook for 4 to 5 more minutes, or until half of the wine has reduced.
6. Stir in thyme and half-and-half.
7. Reduce heat to slowly bring to a boil; place chicken breasts back in the skillet and leave to simmer and thicken for about 4 minutes.
8. Remove skillet from heat.
9. Garnish with fresh chopped parsley.
10. Serve.

PECAN PEANUT BUTTER FAT BOMBS

Makes 8 fat bombs

2.5g carbs 6%  |  15.5g fat  89%  |  1.7g protein 5%

Ingredients:

1 cup of chopped pecan nuts

2 tablespoons melted coconut oil

1 tablespoon melted butter

1 tablespoon sugar free peanut butter

1 tablespoon cocoa powder

a pinch of stevia powder

Directions:

Mix all the ingredients together and spoon it into a mold. Place in the freezer for 5 minutes. 

Store them in your freezer or fridge. 

Pecans also contain more than 19 vitamins and minerals including vitamins A, B, and E, folic acid, calcium, magnesium, phosphorus, potassium, and zinc. Just one ounce of pecans provides 10 percent of the Daily Recommended intake of fiber. Pecans are rich in age defying antioxidants.

Frozen Cookie Dough Bites Recipe – Low Carb Keto THM

If you love cookie dough these Frozen Cookie Dough Bites will make your dreams come true. They are super easy to make and store for months in the freezer (if they last that long). These healthy cookie dough bites are the perfect sweet bite to end your days.

Ingredients

Cookie Dough:

• 1 cups almond flour
• 4 tbsp butter softened
• 1 oz cream cheese softened
• 1/4 cup Trim Healthy Mama Gentle Sweet or my sweetener
• 1/2 tsp molasses optional
• 1 tsp vanilla
• 1 tsp coconut flour
• 1/3 cup sugar-free chocolate chips

Chocolate Coating:

• 5 oz 85% dark chocolate or sugar free chocolate
• 1 tsp coconut oil

Instructions

1. To make the cookie dough stir together all the ingredients (except the chocolate chips) until smooth. Stir in the chocolate chips. Freeze for at least 3-4 hours until solid.
2. To make the chocolate heat it in the microwave for 30 seconds. Stir. Heat for another 30 seconds. Stir until the chocolate melts. (Heat for an additional 30 seconds if necessary). Add the coconut oil and stir until smooth.
3. Pop the frozen cookie dough out of the silicone mold. Poke with a toothpick and dip into the melted chocolate. Transfer to a waxed paper lined baking sheet. Repeat until you've coated all the cookie dough bites. Store in the freezer.

Crab Stuffed Mushrooms With Cream Cheese

Ingredients

• 20 ounces cremini (baby bella) mushrooms (20-25 individual mushrooms)
• 2 tablespoons finely grated parmesan cheese
• 1 tablespoon chopped fresh parsley
• salt

Filling:

• 4 ounces cream cheese softened to room temperature
• 4 ounces crab meat finely chopped
• 5 cloves garlic minced
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 400 F. Prepare a baking sheet lined with parchment paper.
2. Snap stems from mushrooms, discarding the stems and placing the mushroom caps on the baking sheet 1 inch apart from each other. Season the mushroom caps with salt.
3. In a large mixing bowl, combine all filling ingredients and stir until well-mixed without any lumps of cream cheese. Stuff the mushroom caps with the mixture. Evenly sprinkle parmesan cheese on top of the stuffed mushrooms.
4. Bake at 400 F until the mushrooms are very tender and the stuffing is nicely browned on top, about 30 minutes. Top with parsley and serve while hot.

LEMON CHEESECAKE WITH BAKED COCONUT CRUST

As spring rolls in and its already getting warmer... i find myself spending less time in the kitchen. I totally get why people aren't into baking. I am sure it seems too detailed and time consuming. So with this recipe you can have your cheesecake and eat it too.... without all the effort and time spend in the kitchen. Its easy to make and absolutely divine. 

Makes 6 servings 

14.1g Net Ccarbs  |  28.2g Fat |  3.9g Protein

Coconut crust

2 tablespoons xylitol

3 tablespoons of butter

1/2 cup of coconut flour

1/8 teaspoon of cinnamon

Mix all the ingredients together creating a crumb like mixture. Place the crumbs on a lined baking sheet. Bake @ 180 degrees for 5 minutes, turning and mixing every 2 minutes. Once the crumbs turned brown remove and let is cool down completely.

Cheese cake filling

1 cup cream cheese

1 cup whipping cream 

3 tablespoons freshly sqeezed lemon juice

Stevia to taste

Whip together the cream cheese and cream. Add lemon and whip for about 2 minutes. Add stevia to sweeten. 

Line the bottom of 6 glasses with the coconut crust. Spoon the cream cheese filling on top. And sprinkle the top with some left over crumbs. Cool in the fridge for an hour.

Easy Pumpkin Soup

A comforting easy pumpkin soup recipe made with simple pantry staple ingredients. This pumpkin soup is a cinch to make and so, so, delicious!

Keto Chicken Enchilada Bowl

This Keto Chicken Enchilada Bowl is a low carb twist on a Mexican favorite! It’s SO easy to make, totally filling and ridiculously yummy!

Ingredients

• 2 tablespoons coconut oil (for searing chicken)
• 1 pound of boneless, skinless chicken thighs
• 3/4 cup red enchilada sauce (recipe from Low Carb Maven)
• 1/4 cup water
• 1/4 cup chopped onion
• 1- 4 oz can diced green chiles

Toppings (feel free to customize)

• 1 whole avocado, diced
• 1 cup shredded cheese (I used mild cheddar)
• 1/4 cup chopped pickled jalapenos
• 1/2 cup sour cream
• 1 roma tomato, chopped

Optional: serve over plain cauliflower rice (or mexican cauliflower rice) for a more complete meal!

Instructions

In a pot or dutch oven over medium heat melt the coconut oil. Once hot, sear chicken thighs until lightly brown.

Pour in enchilada sauce and water then add onion and green chiles. Reduce heat to a simmer and cover. Cook chicken for 17-25 minutes or until chicken is tender and fully cooked through to at least 165 degrees internal temperature.

Careully remove the chicken and place onto a work surface. Chop or shred chicken (your preference) then add it back into the pot. Let the chicken simmer uncovered for an additional 10 minutes to absorb flavor and allow the sauce to reduce a little.

To Serve, top with avocado, cheese, jalapeno, sour cream, tomato, and any other desired toppings. Feel free to customize these to your preference. Serve alone or over cauliflower rice if desired just be sure to update your personal nutrition info as needed.

I bought chia seeds recently... have to be honest just because they were on special. I heard of them before but never tasted it or even attempted to make it.  So I gave it a try, and I must admit... I am loving it. Made some, left it in the fridge overnight and took it to work for lunch the next day. Its quick and easy, and can be prepared in advance. No cooking required.


 

VANILLA CHIA SEED PUDDING

September 28, 2017

|

Petro Enslin

I bought chia seeds recently... have to be honest just because they were on special. I heard of them before but never tasted it or even attempted to make it.  So I gave it a try, and I must admit... I am loving it. Made some, left it in the fridge overnight and took it to work for lunch the next day. Its quick and easy, and can be prepared in advance. No cooking required.

Chia seeds are quite the super food and makes a perfect addition to the low carb diet because they are all fiber.  These seeds help control blood sugar levels and they are packed with omega-3 fatty acids. 

Makes 1 serving

Ingredients:

1 1/2 Tablespoons of chia seeds

1/2 Cup of unsweetened coconut milk

2 Tablespoons of fresh cream

1 Teaspoon Vanilla essence

Pinch of salt

Cinnamon to taste

Stevia to taste

Directions:

Mix all ingredients in a glass jar until well combined.

Let it sit for a few minutes and then stir it again.

* Note, some chia seeds absorbs more liquids than other. If needed, add a bit more coconut or almond milk

Cover and place in the refrigerator for a couple of hours until a thick pudding like consistency.