Monday, May 29, 2017

Asian Chicken Salad - Low Carb Keto Friendly

Asian Chicken Salad

Ingredients:

Salad-
2 Boneless, skin-less, chicken breast - grilled with seasonings of your choice and then chopped
1 bag of coleslaw mix
5-6 green onions, sliced thin
2 TBSP minced garlic
1 tsp minced ginger

Dressing-
5-6 TBSP rice vinegar
3-4 TBSP soy sauce (Or aminos)
4 TBSP sesame oil
1-2 tsp minced ginger

For the dressing, combine all ingredients in a small bowl or blender bottle. Set aside. For salad, heat garlic and ginger in a frying pan until fragrant. Remove from heat. Stir coleslaw mix and green onions into garlic and ginger. Toss until mixed well. Serve topped with grilled chicken and salad dressing to taste.

Wednesday, May 24, 2017

Pork Egg Rolls in a Bowl - Low Carb - Keto Friendly

Ingredients
1 lb ground pork
2 tbsp sesame oil
2-3 TBSP minced garlic
10 green onions, chopped fine
2 tsp minced ginger
1 container mushrooms, minced fine (optional)
Morton Nature's Seasons, to taste 
2 tbsp Sriracha or garlic chili sauce, or more if you want spicy
Bag of coleslaw 
3 tbsp soy sauce (or aminos) 
1 tbsp Rice Wine Vinegar 

In a large frying pan with medium high heat, add the sesame oil and garlic. Stir until garlic is fragrant. Add the ground pork ginger and siracha. Cook until the pork is cooked through. Add the mushrooms and natures season to taste.  Add the coleslaw, rice wine vinegar and soy. Cook until the coleslaw is crisp tender. Top with more green onions if desired. 

Raspberry Cream Maui Punch - Keto mixer


I've decided to start sharing my Keto/os creations here because I spent hours searching for good mixer ideas and came up empty. 


Ingredients:
12 oz almond milk, unsweetened 
2 TBSP heavy cream
1 pump Torani Raspberry syrup, sugar free

Mix all ingredients in a blender bottle with or without ice. Drink immediately. 

Cheese Taco Shells - Low Carb (Keto friendly)




I'm just going to warn you. Once you have cheese taco shells, you'll never want any other kind. These are basically heaven on a plate. You guys, have you been to those recipe blogs that sample on about how the dog got out and the kids did stuff and something about laundry and ALL THE THINGS before they'll give you the recipe? Yeah. Me too. I'm not gonna do that to you. You're welcome.

So, the only ingredient you'll need for this is cheese. I went with sharp cheddar, already shredded. 


From here, you have 2 options. Option One - the oven and a silicone baking mat.
Option Two - I went this route. A griddle (or frying pan). I feel like this was more difficult than option one, but I didn't have a silicone baking mat handy. 


Now, sprinkle the cheese in a circle pattern as big as you want your shell to be.


Quickly, while the cheese melts, prepare your "drying rack" for your shells. I had two of these stations set up. Make sure to set a paper towel or plate underneath to catch the dripping grease.


When your shell starts to brown around the edges and appears to hold together, it is time to move it to the drying rack.


Your finished shell should look similar to this.


Lastly, fill with your desired taco toppings.

Sunday, December 18, 2016

Mint Chocolate Chip Cookies



I made these cookies during a Christmas baking escapade. They are so good!

Confession: I do NOT love cookies. These were amazing though. I was pretty excited about them.
They came out in perfectly round looking cookies which was a huge win for me!
My 6 year old walked in and asked if I was baking ice cream. These little beauties looked just like scoops of mint chip ice cream.

Ingredients
  • 1 c. butter, softened
  • 1½ c. sugar
  • 2 eggs
  • 1½ tsp. peppermint extract
  • 1 tsp. vanilla extract (I used Mexican vanilla)
  • a few drops of green green food coloring (color to your liking)
  • 3 c. flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cream of tarter
  • ¼ tsp. salt
  • 10 oz. bag Nestle dark chocolate chips mixed with mint chips 
Instructions
  1. Cream butter and sugar for about three minutes. It should be fluffy.
  2. Add eggs, green food coloring and peppermint extract. Cream for another 2-3 minutes.
  3. Measure dry ingredients in a separate bowl or sifter. Add dry ingredients to creamed mixture. Mix until combined.
  4. Add mint and chocolate chips. Gently stir to until incorporated.
  5. Spray cookie sheet. Drop cookies using a 2 Tablespoon size cookie scoop.
  6. Bake at 350 degrees for about 10 minutes. Watch for the cookies to begin cracking. Let cool on baking sheet for a few minutes. Transfer to cookie rack and finish cooling.


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