Low Carb Broccoli Beef

It isn’t the prettiest thing I have ever made, but actually, my husband took the reigns on this one and it was really good! It would have tasted just like Mongolian Beef though without the spice (because I’m a baby and don’t like it), and without a thickened sauce, it didn’t have the necessary consistency.  It was great over cauliflower rice, and it is definitely a keeper.



  • 1 lb top sirloin cut into thin bite-size pieces
  • 12 oz of broccoli.  I cheated and used bagged Trader Joe’s Broccoli.
  • 12 oz of cauliflower rice.  Again, I cheated and used TJs premade rice.
  • Avocado oil
  • 4 tbsp soy sauce
  • 2 tbsp fish sauce
  • 4 tbsp sesame oil  (I did an oops on this one.  It was supposed to be tsp but I read tbsp…oh well…it was still good)
  • 1 beer cold
  • 1 ½ tbsp of finely chopped garlic
  • ¼ tsp chopped ginger
  • 2 stalks of green onions



  • Drink the beer…it makes measuring the ingredients a lot easier.
  • Make the marinade.  Mix the soy sauce, fish sauce and sesame oil in a bowl.
  • Divide the above mixture in half.
    • ½ will be used to stir-fry the broccoli.
    • ½ will be used to marinade the meat.
  • In a bowl combine the meat and the marinade (make sure to use only ½).  Let sit for a minimum of 20 minutes.
  • Heat the cauliflower rice in the microwave for 15 minutes.
  • Heat 1 tbsp of avocado oil in a large pan over medium-high heat.
  • Add broccoli then ½ the marinade to the pan and saute.
  • Once the broccoli is soft, remove broccoli to another bowl and set it aside.
  • Wipe out the pan to remove any broccoli.
  • Heat 1 tbsp of avocado oil in a large pan over high heat.
  • Add the meat and marinade.  
  • Cook until the desired doneness.
  • Remove from the meat from the pan.
  • Add ½ tbsp of avocado oil to the pan over med heat.
  • Add the garlic, ginger and the white part of the green onion.  
  • After about a minute add the broccoli and meat to the pan and mix thoroughly.
  • Plate your dish over the cauliflower rice and garnish with the remaining green onion.



When all the cooked ingredients are placed back in the pan there will be about ¼ cup of gravy at the bottom of the pan.  


Caprese with Avocado

This was a great, light lunch today. It definitely hit the spot and was easy.


  • 8 slices fresh mozzarella
  • 1 medium tomato, sliced
  • 1/2 avocado, sliced
  • 1 Tbsp olive oil (I used an herb-infused olive oil)
  • 1 tsp balsamic vinegar
  • sea salt


Layer the cheese, tomato, and avocado. Drizzle olive oil and vinegar over each one, and sprinkle with salt to taste. Enjoy!

Cheese Dog Pockets

I was munching on the extra hot dog and cheese leftovers while these were in the oven, and I thought that I would be too full to eat one once they were done. I actually was a bit full, but I couldn’t resist eating a fresh one once I was done taking the pictures. They did not disappoint! Since I have the only child on the planet that doesn’t eat hot dogs, I will be hoarding these for myself! These would also be great with hot links. Make sure to check ingredients for hidden carbs.


For condiments, I use sugar-free relish, reduced sugar ketchup, and mustard.



  • 3-4 hot dogs or hot links (check for carb content), cut into “pennies”.
  • 1 cup shredded cheddar cheese
  • 1 1/2 cups shredded mozzarella
  • ¾ cup almond flour
  • 2 tbs cream cheese, cubed
  • 1 egg
  • 1 tsp xanthan gum (optional)
  • 1/4-1/2 tsp garlic powder (depending on personal preference)
  • 1/4 tsp sea salt 


    Preheat oven to 400 degrees.

    Measure out almond flour, add garlic powder, salt, and xanthan gum and stir in a bowl. Put cheeses into a microwave safe bowl and heat for about a minute and 30 seconds.  Stir the cheeses for 30 seconds; add almond flour mixture and egg. If it is too stringy, heat for another 20-30 seconds in the microwave. Wet hands and form into 4 balls on a baking sheet with parchment or a baking mat. Spread each ball into a rectangle with wet hands. You want it to be relatively thin so that it is crispy (unless you like really soft doughy texture for your pocket).


    Fill each rectangle with 1/4 cup of cheddar cheese and 1/4 of the sliced hot dogs. Fold over to close the pocket, and press around the edges with a fork to secure the sides.

    Poke the crust a few times with a fork. Bake for 15-18 minutes. Watch for doneness starting at 15 minutes and pull from the oven when they are a dark, golden brown.

Enjoy! Can be reheated in a microwave or toaster oven with similar results.

Snowmagedden Beef Stew

Well, it’s not the prettiest thing I have ever made, but it was definitely good. I made it a couple of years ago during the whole “Snowmageddon”, so I guess it’s probably more appropriate to call it the “Icemageddon” given this winter’s patterns. Either way, it is great for cold and miserable weather.



2 lbs. beef (stewed beef, or in this case, I used flank)
1.5 cup celery
1/2 cup carrots
1 cup onions
8 cloves garlic (crushed or diced)
1 cup red wine
4 cups beef broth or water
5 bay leaves (remove when it’s done)
sea salt to taste (I did about 18 turns)
6 turns fresh ground pepper
1 tsp garlic powder
1 tsp onion powder
5 bay leaves
1 sprig rosemary
2 tsp thyme
1 tsp parsley
Throw all vegetables and meat in a pot and cook until the beef is cooked through and the onions are translucent. Add 4 cups water or broth and all spices and wine. Let cook for about an hour (or until all flavors are blended well and the meat is tender)

Serve alone or with some cauliflower rice or mash to thicken.

Mexican Chicken Soup



  • 2 Tbsp coconut oil (or other healthy oil)
  • 2 small onions, diced
  • 4 cloves of garlic, diced
  • 2 tsp cumin
  • 2 tsp oregano
  • 2 Tbsp fresh cilantro
  • 2 4oz cans organic green chilis
  • 4 cups chicken broth (organic or make your own)
  • 1/8 tsp white pepper (more if you like it spicy…be careful, this stuff if STRONG)
  • 2 cups shredded chicken
  • 1/4 cup coconut milk or (optional)
  • fresh cilantro for garnish
  • avocado for garnish
  • sea salt to taste (depending on the saltiness of your broth, you may or may not need this)


  • In a skillet, saute the onion and garlic in the coconut oil for about ten minutes or until the onions are translucent.
  • Add the chilis, cumin, pepper, oregano, and chopped cilantro to the skillet and saute for 3 more minutes.
  • In a large pot, combine chicken broth with contents of the skillet.
  • Simmer for 30 minutes, covered.
  • Add chicken to the pot and simmer, covered for another 30 minutes.
  • Put the soup into individual bowls, add more white pepper to taste (if desired), and garnish with avocado and cilantro.
  • Enjoy!

Batch Cooking Breakfast Hot Pockets!

Batch cooking some of these babies for the week! There are SO many options here for fillings. Use eggs as your base and then add whatever you would want in a scramble or an omelet.

Since the dough is a cheese base, it’s a good idea to allow them to cool for a few minutes after reheating. A toaster oven is ideal, but still quite awesome in the microwave on the run.

I decided to knead the sausage into the crust dough, but that’s optional. It can be used as a stuffing or eliminated completely. You could also put bacon in the crust as well (yeah, let that idea sink in because it tastes just as good as it sounds).




  • 1 1/2 cups shredded mozzarella
  • ¾ cup almond flour
  • 2 tbs cream cheese (1 ounce), cubed
  • 1 egg (optional)
  • 1 tsp xanthan gum (optional)
  • 1/2 tsp sea salt
  • 6 links breakfast sausage, cooked and chopped

Filling (possibilities are endless):

  • 4 eggs, scrambled
  • 4 slices deli American cheese (or any other cheese of your choosing)


Preheat oven to 400 degrees.

Put mozzarella cheese and cream cheese into a microwave-safe bowl and heat for about a minute and 20 seconds. Measure out almond flour and xanthan gum and combine in another bowl. Stir the cheeses for 30 seconds; add almond flour mixture, sausage crumbles, and egg. It will be difficult to mix. If it is too stringy, heat for another 20-30 seconds in the microwave. Wet hands and knead the dough, if necessary. It is okay if it doesn’t appear fully mixed. Form into 3-4 equal portions (depending on how big you would like the pocket to be) on a baking sheet with parchment or a baking mat. With wet hands, press, and form into rectangles. Try to work quickly so that the dough doesn’t cool too much. It is easiest to manage if it is still warm.

Fill with preferred toppings. Fold the top of the dough over to form a pocket. Press the edges firmly together so that your toppings don’t leak out. Bake for 20 minutes or until dark golden brown on top.

Keto Eggs Benedict

It was only a matter of time before I discovered that I could create the perfect keto storm with my hollandaisefathead pizza dough recipe, eggs, and bacon. Ladies and gentlemen, I have a new boyfriend, and his name is Benedict. Eggs Benedict.



  • 8 eggs (can poach or make them however you like them for your benedict)
  • fathead dough individual pizza crust recipe divided into 4 equal portions and baked accordingly.
  • 8 slices cooked bacon or Canadian bacon

Hollandaise Sauce:

  • 3 egg yolks
  • 2 cup melted grassfed butter or Ghee, unsalted (Ghee is easy to find at Trader Joes and Whole Foods)
  • 2 teaspoons lemon juice (more if you like it lemony)
  • ¼ teaspoon salt
  • 1/8 teaspoon paprika, or cayenne if you like a little heat

Puree all hollandaise ingredients in a blender (except paprika).


Heat hollandaise mixture in a saucepan over medium heat until the desired temperature.

If you made the fathead bread ahead of time, do a quick reheat in the toaster oven.

Top the “bread” with bacon and other desired toppings of your choice (avocado would’ve been great here or a slice of tomato) with egg over the top. Pour hollandaise over the top.

It’s AWESOME, and you’ll be stuffed after just one. Happy weekend breakfast!

Low Carb Chicken Enchiladas

These were DELICIOUS! If you’re craving Mexican and are not cutting out grains (even low carb) or gluten, then these are going to be your new best friends.

I’m going to warn you first and foremost that this is not a staple food, and it is probably best if you are good at calculating your macros and daily carbs before dabbling with things like low carb tortillas. The other important thing to note is that the serving size here should be 1-2 tortillas. Given that there are only six low carb tortillas in the entire recipe, you will quickly find that having one is enough for a meal.

Personally, I found one to be incredibly filling and satisfying, but if your daily macros allow (and if you’re not avoiding gluten or grains), you could get away with two of these. It would definitely be an easy crowd pleaser and nobody would have a clue that you were using low carb tortillas.

For the chicken, I’m a total lazy cheater and just get the rotisserie breast meat that is already stripped off the bone from Costco. It cuts down on SO much work, but you can decide on how to procure the cooked chicken portion of the recipe.


  • 6 Low Carb tortillas (Mission makes some, but there are other brands out there)
  • 1.5-2 cups chopped, cooked chicken
  • 1.5 cups enchilada sauce (can use store bought, but be sure to check labels for hidden carbs).
  • 1/2 cup cilantro, chopped
  • 1 4oz. can green chilis
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cheddar cheese
  • 1 cup crumbled queso fresco
  • sour cream (optional)


Preheat oven to 375 degrees.

Combine chicken, 1 cup enchilada sauce, cilantro, green chilis, queso fresco, salt and pepper, and one cup of cheddar cheese. Taste to be sure that it is seasoned to your liking with the salt and pepper. Place about 1/6 of the filling into each tortilla and roll. Place into a greased casserole dish. Spoon remaining sauce and sprinkle remaining cheddar cheese over the top of the tortillas.

Bake for 15-20 minutes.

Serve with a topping of sour cream, avocado, cilantro, green onion, or lettuce.

Green Chili Egg Bake

This is one of my absolute favorites. It is perfectly fine vegetarian keto, or you can put bacon in it for the meat lovers.

Amazing with a little sour cream and salsa! Avocado would make it even better.


Green Chili Egg Bake


  • 2 Tbsp butter, lard, or bacon fat (for greasing the baking dish)
  • 8 large eggs
  • 3/4 cup heavy whipping cream
  • 2 cans green chilis (mild or hot depending on how you like your spice), drained
  • 1.5 cups shredded cheddar, Monterey jack, or other cheese of your choice
  • 1 cup shredded cheese of choice (for sprinkling over the top)
  • 1/2 lb chopped, cooked bacon (optional)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Preheat the oven to 375 degrees. Grease a 9×11 baking dish.

In a large bowl, beat all ingredients together (reserving one cup of shredded cheese). Pour into the baking dish and top with remaining cheese.

Bake for 25-30 minutes or until the egg bake is set and doesn’t “wiggle” when jostled.

Enjoy it topped with sour cream, guacamole, avocado, salsa, red onion, or even jalapenos.

Deviled Eggs. Not just for parties.

I’m whipping up a simple batch of these puppies so that I can have a quick grabby snack while getting back up on the wagon. The holiday flu/plague did quite a number on my household, and I’m finally able to try to get back on my feet with the healthy foods. I feel like a puffy, sleepy, headachey (I know it’s not a word) mess of a person, and I’m over it.


Paleo/Keto Deviled Eggs:


  • 6 hard-boiled eggs (let water boil, add eggs, cook 13 minutes, plunge into ice bath=easy to peel EVERY time)
  • 1 tsp yellow mustard
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/4 cup mayo (recipe for homemade paleo mayo here)
  • 1 tsp white vinegar
  • smoked paprika for garnish

Cut the eggs lengthwise.  Remove yolks and put into a bowl or food processor.  Add remaining ingredients (except for the paprika) to the yolk bowl. Arrange the egg whites on a plate and spoon in the yolk mixture (I use two spoons as if I were putting cookies on a sheet to go in the oven). Sprinkle with paprika.