Cauliflower Mac & Cheese

The Preparation

• 2 pounds frozen cauliflower florets
• 1 cup heavy whipping cream
• 4 ounces cream cheese, cubed
• 8 ounces cheddar cheese, shredded
• 1 teaspoons Dijon mustard
• 1 teaspoon turmeric
• ½ teaspoon powdered garlic
• Salt and pepper to taste

The Execution

1. Cook the cauliflower florets according to the package instructions.
2. Bring the cream to a simmer. Use a whisk to stir in the cream cheese and mix until smooth.
3. Stir in 6 ounces of the shredded cheddar cheese. Save the other 2 ounces for later. Mix until the cheese melts into the sauce.
4. Add the Dijon mustard, turmeric, powdered garlic, salt, and pepper. The sauce will become a smooth yellow color.
5. Make sure that the cauliflower is drained then add it to the cheese sauce. Evenly coat the florets with sauce.
6. Sprinkle on the remaining 2 ounces of cheddar cheese, then stir until mostly melted.
   1. Cook the cauliflower florets according to the package instructions.
   
   
   2. Bring the cream to a simmer. Use a whisk to stir in the cream cheese and mix until smooth.
   
   
   3. Stir in 6 ounces of the shredded cheddar cheese. Save the other 2 ounces for later. Mix until the cheese melts into the sauce.
   
   
   
   4. Add the Dijon mustard, turmeric, powdered garlic, salt, and pepper. The sauce will become a smooth yellow color.
   
   
   5. Make sure that the cauliflower is drained, then add it to the cheese sauce. Evenly coat the florets with sauce.
   
   
   6. Sprinkle on the remaining 2 ounces of cheddar cheese, then stir until mostly melted.
   
   
   

Low Carb Paleo Cauliflower Stuffing Recipe

Ingredients

• 1 large head Cauliflower (cut into small florets)
• 1 large Onion (sliced)
• 1/4 cup Celery (chopped thinly)
• 2 cloves Garlic (minced)
• 1/4 cup Olive oil (can also use butter or ghee)
• 1/2 tsp Poultry seasoning
• 1/2 tsp Dried thyme
• 1/2 tsp Ground sage
• 1 tsp Sea salt (or less if your poultry seasoning contains salt)
• 1/4 tsp Black pepper
• 2 tbsp Fresh parsley (chopped)
• 1/4 cup Pecans (chopped)

Instructions

1. Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with parchment paper, or line with foil and grease well.
2. In a large bowl, stir together the chopped cauliflower, onions, celery, and garlic. Toss with olive oil, poultry seasoning, sage, thyme, sea salt, and black pepper.
3. Spread the mixture in a single layer on the lined baking sheet. (You may need two sheets depending on the size. You want as many of the cauliflower florets and onions in contact with the pan as possible.) Roast in the oven for about 15 minutes, until the onions are soft and cauliflower is starting to brown a little.
4. Add the fresh parsley and pecans to the pan, and stir everything together. Roast for 10-15 more minutes, until the pecans are lightly toasted, cauliflower is well browned, and onions are starting to caramelize.

Beef Satay

Ingredients

Beef Satay & Marinade

• 1 pound flank steak or skirt steak
• 2 tablespoons Red Boat Fish Sauce or your favorite
• 2 tablespoons Tamari Soy Sauce or coconut aminios
• 2 tablespoons Sukrin Gold powdered (Swerve Confection, coconut sugar, or honey)
• 1/2 teaspoon ground coriander

Thai Peanut Sauce

• 1/4 cup smooth peanut butter or almond butter
• 1/3 cup coconut milk full fat from a can
• 1-2 teaspoons chile garlic sauce found in Asain section of grocery
• 1 tablespoon Sukrin Gold, powdered (Swerve Confection, coconut sugar or honey)
• 1/2 teaspoon Thai Red Curry Paste I like Mae Ploy

Extras

• 1 tablespoon olive oil to oil meat before grilling
• in bamboo skewers soaked for several hours water
• Foil to keep the skewers from burning

Instructions

• Preparation: Get your ingredients together. Powder the 3 T of Sukrin Gold if using.
• Beef Satay: Cut the flank steak into 1 1/2 inch strips so that the grain of the meat is going horizontally across the strip. Stick the skewers into the meat leaving a handle long enough to hold while eating. Mix the fish sauce, soy sauce, and sweetener together in a baking dish and make sure to coat all surfaces of the beef. Sprinkle the meat with the coriander, rubbing it in. Let marinate for about 15-20 minutes. Meanwhile, shake the can of coconut milk, preheat grill, and start on the peanut sauce.
• Thai Peanut Sauce: In a smallish microwave safe bowl, warm the peanut butter up in the microwave for a few seconds. Stir in the chile garlic sauce, sweetener of your choice, and Thai red curry paste. I use a small whisk. Slowly add the coconut milk to the peanut butter mixture while stirring with a whisk.
• Optional: If you are making the cucumber salad mentioned in the post, do so now.
• Grill: Pour about 1 tablespoon of oil over the beef and coat all surfaces. Fold a piece of foil in half to be placed under the handles of the skewers while cooking on the grill. Remove the beef from the marinade and place it on the grill for cooking. Line them up and place the foil under the handles. Grill on both sides until done - this depends on how thick your meat is and how hot your grill gets.
• Serve: Serve the beef satay with a Thai cucumber salad, Thai Chicken Coconut Soup or a regular salad with your favorite Asian dressing.
   
  

   

   

   

   

   

  

   

Keto Nacho's... made with cheese tortillas

Cheese tortilla chips

Sprinkle grated cheese (I used cheddar) on a side plate, just to cover the surface. Microwave for about 70 seconds. The cheese should be melted and golden brown. Remove the plate and let the cheese cool down for about another minute. The cheese will harden if left to long. Slice into 8 pieces

Serve with

Lettuce

Peppadew's

Jelapeno's

Guacamole

Sour cream

The recipe is pretty basic, make it your own by adding the extra's you like

Some ideas - beef / bacon / salsa / peppers 

Enjoy

Supreme Green Bean Casserole

This low carb Supreme Green Bean Casserole is everything the other one wishes it was: rich, creamy, flavorful and made from wholesome ingredients – oh! and it’s keto & gluten-free!

Ingredients

• 1 pound green beans, trimmed and cooked to your liking
• 1/3 pound bacon, cooked and chopped

Supreme or Creamy Cheese Sauce

• 3 ounces onion, minced
• 1 clove garlic, minced
• 4 tablespoons dry white wine or dry vermouth
• 1 tablespoon minced parsley
• 1 teaspoon lemon zest
• 2 tablespoons bacon drippings or fat of choice
• 6 ounces cream cheese, softened
• 3 ounces cheddar cheese, grated
• 1 teaspoon Worcestershire sauce
• 1 1/2 teaspoons Dijon mustard
• 3/4 cup unsalted chicken stock/broth
• 1/2 - 3/4 teaspoon salt
• 1/4 teaspoon pepper

Topping

• 1/3 cup pork rinds, crushed (or low carb bread crumbs),
• 1/8 teaspoon granulated garlic
• 1/8 teaspoon salt
• 1-2 teaspoons olive oil

Instructions

• Prepare: Preheat oven to 350 and position the rack in the middle of the oven. Butter an 8x8 oven proof casserole dish.
• Cook green beans to your liking. (I like to put them in a microwaveable bowl with 2 tablespoons of water, cover them, and steam them on high power for 4-5 minutes. Then I test for done-ness, uncover and drain.) Place the green beans into a large bowl with the chopped bacon and mix.
• Mince the onion, garlic, and parsley, keeping them separate and zest the lemon.
• Supreme or Creamy Cheese Sauce: Heat a large skillet (I use a non-stick) over medium high heat and add the bacon drippings when the pan is hot. Add the minced onion and saute until translucent - about 2-3 minutes. Then add the garlic and saute for 1-2 minutes until soft. Turn the heat down to medium and add the parsley, lemon zest and wine. Saute for about a minute or until the smell of the alcohol has burned off. Add the softened cream cheese and break it up in the pan so that it melts more easily. Add the chicken broth little by little and whisk to combine until the cream cheese has melted. Turn the heat to medium-low and let the sauce bubble a little to combine flavors and thicken slightly. Add the cheddar cheese, Worcestershire sauce, Dijon mustard, salt and pepper. Whisk and taste to adjust seasoning.
• Pour the sauce into the bowl with the green beans and bacon and stir together. Pour the green bean mixture into the buttered baking dish.
• Topping: Crush 1/2 ounce of pork rinds by putting them in a plastic zip-loc bag and hitting them with the flat end of a meat mallet or rolling pin. Pour the crumbs into a small bowl and add 1/8 teaspoon granulated garlic and 1/8 teaspoon salt. Then, add 1-2 teaspoons of olive oil and mix together with your fingers. Sprinkle over the casserole.
• Bake: Put the supreme green bean casserole in the oven and bake for 15-20 minutes or until bubbly around the sides. Serve.

Baba Ganoush Recipe

Ingredients:

• 1 eggplant, sliced
• 1 cup tahini
• 3–4 garlic cloves, smashed
• 1–2 tablespoons avocado oil
• 1 cup parsley, chopped
• Sea salt and pepper to taste

Directions:

1. On a baking sheet lined with parchment paper, lay out the eggplant slices.
2. Salt the eggplant and allow eggplant to sit for 15–20 minutes to remove moisture.
3. Use a paper towel to dab eggplant, removing excess water.
4. Broil eggplant on top oven rack for 5–8 minutes.
5. Remove skin (optional*).
6. Place eggplant in a food processor and pulse until broken down.
7. Place all other ingredients in the food processor and blend on high until well combined.
8. Serve with chopped vegetables.

Coconut truffles

In a small bowl, mix together 

1 x tablespoon cream

1 x tablespoon coconut flour

1 x tablespoon coconut oil

1 x tablespoon xylitol 

1 x teaspoon peanut butter

1/2 x teaspoon vanilla essence

Combine together then divide and form into 4 balls.  Roll in shredded coconut

Place in the fridge for a few minutes to firm up a bit and serve as is