Keto Chocolate Chip Skillet Cookie

When I discovered this trick, I think it changed up the cookie game in our home forever! I had had skillet cookies out at restaurants, back in my sugar eating days, but had never made one myself and honestly this idea came out of simply not being in the mood to scoop a bunch of cookies that day! I know you will love these because even my teenage son, who does not have food restrictions, "mmmms" over this one. 

Preheat oven to 350 degrees

Ingredients

1 stick of softened butter or 1/2 cup of vegan butter

1/4 cup of Pyure stevia blend

1 egg

1 3/4 cups of cashew flour

1/2 cup of collagen- adds a chewiness

1/2 tsp baking soda

1/2 tsp salt 

1/2 a bag of stevia sweetened chocolate chips

Simply mix all of the ingredients in a bowl with a spoon and spread into a medium sized buttered cast iron skillet. Bake at 350 degrees for 23-25 minutes. Until it's a bit browned and set in the center. You can eat warm but they stay pretty gooey until cooled. 

This cookie base would work with many other add ins. 

Add walnuts or pecans to the chocolate chips. 

*If you're not strictly keto then add some marshmallows for a s'mores version! 

Or you could skip the chocolate chips and add some whole oats and raisins, some orange zest and dried cranberries, lemon zest and dried blueberries. YUM! 

I have included the brands that I use for these. This Pyure brand tastes the best, in my opinion, and is organic and non gmo. I find the sweetener and the chocolate chips at Walmart. The collagen comes from Amazon. For me, collagen has been a great addition into my smoothies to give my body extra support. You can see the benefits in your hair, skin and nails! 

T

Sweet and Spicy Ginger Beef and Broccoli

This has quickly become one of my weekly go to meals because it tastes like such a treat! It really does satisfy and taste like it came out of one of those cute, white cardboard foldup boxes. Don't have or like steak? This works perfectly with chicken as well or with just the veggies but with slivered almonds added for some protein and fat for a vegan option. 

Ingredients:

1 big round sirloin steak or 3 chicken breast, sliced very thin and small

1/2 of an onion, diced small

2 colored peppers, diced small

1 head of broccoli, diced small

1 tsp salt

1/2 tsp pepper

2 tsp minced garlic or powder

1/4 tsp of red pepper flakes unless you love spice, then do 1/2 tsp

1 TBPS of ground ginger 

2 TBSP sesame oil
3 TBSP of Pyure stevia blend

sesame seeds 

Sauté the onion in oil for a few minutes and then add the meat, season with salt, pepper, garlic. Sauté for another few minutes. Add the veggies, season again with salt, pepper and garlic and stir. Seasoning each layer of any meal you are making makes a big difference in flavor. Make a small well in the center, add a drizzle of oil and then add the red pepper flakes and ginger to sauté there for just a few seconds, this will bloom the spices to bring out all of their flavor. Stir. Add the sesame oil and stir to combine and finish cooking the meat through. Taste to make sure it's to your liking of sweetness, zing and flavor. Because of varying ingredients, I usually always have to add a bit more salt, sweetener and sesame oil. 

Finish with a sprinkling of sesame seeds and even slivered almonds if desired. Enjoy! 

Here it is pictured with chicken instead of steak

This is the sweetener that I use available at Walmart or Amazon. It's organic and non gmo. I have found it to have the best flavor for replacing sugar. 

Gluten Free Meatloaf with Keto Ketchup

Meatloaf. That word makes me think of my grandma, who made the best meatloaf. And in turn, of course, it's how my mama made it for us while growing up. You know, the one with Saltine crackers and bread crumbs and Heinz ketchup smeared all over the top. Those ingredients are not an option for me these days but I still had that hankering for my grandma's meatloaf so I took on the challenge to be creative and make a gluten free version that would taste just as yummy. Becuase sometimes you just need to make a meal that makes you feel at "Home" and this meal did that for sure! It had been a long time since I had made meatloaf because for me, meatloaf isn't quite as good without ketchup and after walking through this health journey, that left me unable to eat sugar, ketchup just wasn't even a thought. Then it dawned on me that I could probably make it pretty easily.  This ketchup recipe is derived from one on the Wholesome Yum website with my tweaks made to suit my tastes and the ingredients that I had. 

And by the way, this also makes an AWESOME barbeque sauce for this delightful time of year which is grilling season! 

Make ketchup and set aside

For the Ketchup:

1 6 oz can of tomato paste

1 cup of water

3 TBSP Apple Cider Vinegar

1/3 cup of Pyure stevia blend

1 tsp salt

1 heaping tsp of onion powder

1 heaping tsp of garlic powder

1 heaping tsp of smoked paprika

1/4 tsp of mustard powder

1/8 tsp of ground cloves

Wisk all ingredients in a sauce pan and bring to a boil. Make sure to cover because it splatters all over. Reduce heat to simmer and simmer for 35 minutes. This is important because if you don't simmer for long enough, it will still have that earthy tomato paste flavor. Use it right away on top of this meatloaf or grilled chicken or cool and store in refrigerator for all of your ketchup or bbq needs. 

For the Meatloaf:

1 pound of ground beef

1 egg

1/3 cup of cashew flour-could use almond flour as well but the texture of cashew is softer

1/2 of a colored pepper, finely diced

1/2 of an onion, finely diced

1 tsp of salt

1 tsp of pepper

1 tsp of garlic powder

Mix well and form a loaf shape on you baking sheet (I used a piece of parchment for easy cleanup) and cover the top with the ketchup. Bake at 375 degrees for 45 minuts or until browned and cooked through. Enjoy! 

This is the sweetener that I use available at Walmart or Amazon. It's organic and non gmo. I have found it to have the best flavor for replacing sugar. 

Peanut Butter Cookies

Oh my... how things have changed since I had last posted! A very long health journey, one of which is still a story still being written, but one detail in  that story is that it has left me with food sensitivities. Because of that I have had to become creative if I wanted to ever eat anything other than a "protein" and vegetable at any meal or ever think of having a dessert. These cookies were born out of that latter desire. I hope that if you have dietary needs, that you will try these and they will bring a bit of joy and variety to your "feels like I eat the same thing everyday" menu. And they're quick and simple!

These are Gluten Free. Dairy Free. Sugar Free. 

KETO and THM approved

Preheat oven to 350 degrees

Ingredients:

1/2 cup of unsweetened natural peanut butter

1 egg

1/4 cup of ground flax, collagen, almond flour or cashew flour. Any work just fine

1/4 cup Pyure stevia blend

1/4 tsp baking soda

dash of salt

Simply mix all of the ingredients into a bowl. I use a small ice cream scoop and scoop them onto my cookie sheet. Then I press each one with three of my fingers to give them that peanut butter cookie look. 

Sprinkle them with a bit more of the stevia blend and bake for 10 minutes. They shouldn't feel very firm just set. Allow to cool... or not. ENJOY! 

Don't be afraid to add some sugar free chocolate chips! 

This is the sweetener yhat I use. Available on Amazon or at Walmart. It's organic and non gmo. I have found it to have the best flavor for replacing sugar. 

This is the collagen that I use. 

Corn and Black Bean Pico De Gallo

 Spring has come. The weather is warm and my porch is bursting color and best of all fragrance! Basil and cilantro! Inspiration with every sniff! 

Ingredients:

5-6 fresh tomatoes

1 jalepeno

1/2 of a vidalia onion

1/2 of a green bell pepper

1/2 a can of black beans

1/3 cup of corn

1/3 cup of cilantro 

salt, pepper, garlic powder

Finely dice all of the ingredients and stir together. It's that easy!

Saute some sliced onion and bell peppers. Saute with salt, pepper, garlic and cumin. Top with some guacamole, cheese and this pico! Dinner is done...

Spinach, Tomato and Feta Pizza

 

 

I think that Pizza may be the universal symbol for happiness! Or maybe that's just in my world but in my opinion you can not go wrong with having a pizza night. It lifts mommy's moods and makes kiddos happy. It may be the ultimate cuisine. I love pizza! I recently resorted to this white pizza after running out of mozzarella but having Feta cheese on hand. It was the perfect combination, of course and it is now one my current favorite way to eat pizza. Plus it's just so pretty and colorful! 

Ingredients for the crust- prepare one hour before dinnertime

1 1/2 cups of warm water

1 TBSP yeast

1 tsp sugar or honey

3-3 1/2 cups of white whole wheat flour

1/4 cup of olive oil

2 tsp salt

With a fork, I stir together my water, yeast, sugar and 2 cups of flour. Once combined I add the other cup of flour, olive oil and salt and knead, right in the bowl, until it comes together. Once that happens, I use my mixer with the dough hook to knead the dough for about 5 minutes. You can just use your hands if you don't have a mixer. If the dough is too sticky for your mixer or your hands, add another half cup of flour. Cover and let raise for 1 hour. I have rushed this before and it doesn't seem to make much difference, if you're short on time. 

 *This dough recipe makes 2 crust recipes. I made a regular cheese pizza and this spinach pizza. If you want to make 2 spinach pizzas, simply double the spinach amount below* 

 

Preheat oven to 450 degrees and press out pizza dough

Ingredients for the pizza topping:

olive oil

salt, pepper,oregano and garlic powder 

2 cups of fresh spinach

feta cheese

diced red onion

diced tomatoes

Parmesan cheese- I actually grated fresh and used the "shaker cheese" both 

In a saute pan with olive oil, season the spinach with salt, pepper and garlic powder and saute until it just starts to wilt. Remove from heat and scoop onto a plate to stop it from continuing to wilt. 

 

Top the entire crust with olive oil. Season with salt, garlic powder and oregano. Add the rest of the toppings and bake at 425 degrees until feta is browned.  

 

Honey and Cinnamon Sauteed Carrots

 

I came across a bag of local organic carrots at out health food store and along with slicing them up to go alongside my kids' lunches, I was wanting to use them in a new side dish also. When I was thinking through my evening meal of meatloaf and oven roasted potatoes, I had the inspiration of a simple and sweet carrot sauté. They turned out great and really could have been doubled as dessert!

 

Ingredients:

6-8 carrots- peeled and sliced into matchstick size

olive oil

salt and pepper

1 tsp cinnamon

1/4 cup honey

 

Saute the carrots in the olive oil. Season them with salt and pepper. Saute for 5 minutes to soften and add the honey. Saute for another 5 minutes or until carrots are soft.

 

With the sweetness of the honey these are sure to be loved by the whole family