Keto Recipes

Garlic Parmesan Keto Croutons

onecaremagazine@gmail.com (Anonymous) — Sat, 11 Nov 2017 15:11:00 -0800

Nothing adds to a salad or soup quite like the crisp, buttery, texture of a crouton. Cheese crisps or low-carb crackers can do in a pinch, but since I’ve started a low-carb way of life I’ve missed the lovely crunch of a fresh crouton. These keto croutons have a crisp exterior with a warm, soft, interior that has hints of garlic and butter can turn a boring side salad into a satisfying main dish. These are croutons are packed with fiber and protein in every handful!

To make these delicious little salad and soup toppers, you begin by making two large dough balls that bake as “buns”. These buns can then be cut into pieces and drizzled in oil and cheese before baking again to crisp up the pieces. This recipe is so versatile because you can use any variety of herbs or seasonings to meet your salad needs. Parmesan and garlic is my go-to but sundried tomato and basil or butter and rosemary would be equally as delicious!

This makes a total of 6 servings, 5 Garlic Parmesan Keto Croutons per serving. Each serving comes out to be 91 Calories, 7.25 g Fat, 1.53g Net Carbs, and 3.48 g Protein.

The Preparation

½ cup almond flour
4 teaspoons psyllium husk fiber
1 teaspoon baking powder
½ teaspoon garlic powder
¼ teaspoon salt
2 large egg whites
1 tablespoon avocado oil (olive is fine)
1 tablespoon grated Parmesan cheese

The Execution

Heat oven to 350°F and line a baking sheet with parchment. Combine almond flour, psyllium fiber, baking powder, garlic and salt in a large mixing bowl and stir until uniform.
Add egg whites to the dry mixture and stir.
Work the dough with a spatula or your hands until it is a thick, slightly sticky consistently.
Divide dough into two balls and place on the parchment. They will already begin to become drier as you continue to work with them so move quickly!
Flatten each dough ball slightly and bake for 10 minutes or until the dough seems firm but not crusted on the edges.
Cut each portion in half, like a burger bun, and then each sliced into squares. This should yield about 9 croutons per section of dough.
Drizzle croutons with oil and sprinkle with Parmesan cheese then return to oven until the cheese has melted and browned.
Cool and serve on keto salads or soups!

More Recipes: www.ketosiscookebook.com

Cheesy Hearts of Palm Dip

onecaremagazine@gmail.com (Anonymous) — Sat, 11 Nov 2017 14:58:00 -0800

If you are sick of missing out on hot, cheesy, dips because you are dairy sensitive then this recipe is for you! If you are toying with the idea of doing less meat or are already a strict vegetarian, this recipe gives you the texture of crab by using the low-carb vegetable hearts of palm.

Hearts of palm is the inner core of the palm tree bud. It’s often harvested from many different types of palm trees, including coconut. This vegetable is high in fiber, potassium, iron, zinc, phosphorus, and other minerals. It can be used as a meat replacement in recipes such as crab fritters or cut and added to fresh salads.

This makes a total of 9 (2 tbsp.) servings of Hearts of Palm Dip Each serving comes out to be 116.25 Calories, 9.15g Fat, 2.87g Net Carbs, and 4.92g Protein.

The Preparation

1 (14-ounce) can hearts of palm, drained
3 stalks green onions, chopped
¼ cup mayonnaise
2 tablespoons Italian seasoning
½ cup Parmesan cheese, shredded
2 large eggs, separate 1 of the eggs
¼ cup Parmesan cheese, for topping*

The Execution

Heat oven to 350°F and prepare a small baking dish with nonstick spray.
Chop the bulbs of your green onion and drain your hearts of palm. It is not necessary to cut the palm before adding it to your food processor but it can help if you have an older or less powerful model.
Combine Hearts of Palm, onion, seasoning, Parmesan cheese, and mayo in the food processor. Pulse until the mixture is chopped well.
Add one whole egg and one egg yolk to the processor. Pulse three to four times to combine.
Pour the dip into prepared baking dish and cook for 15 - 20 minutes or until the mixture begins to puff up slightly. Stir and top with more Parmesan cheese.
Broil until the topping is melted and begins to brown. Serve hot with veggies or keto crackers!

More Recipes: www.ketosiscookebook.com

Flourless Keto Brownies

onecaremagazine@gmail.com (Anonymous) — Sun, 29 Oct 2017 13:32:00 -0700

Keto baking can be tough when a recipe calls for ingredients that you may or may not have access to. Sure, if you’ve been keto for a little while you may have a stockpile of approved flours and additives but what do you do when you run out or if you don’t have quite enough almond flour and you are craving a fudgy brownie? You pull out this simple and satisfying recipe for keto brownies that uses only basic pantry ingredients!

This makes a total of 16 Flourless Keto Brownies. Each serving comes out to be 86.94 Calories, 8.05g Fat, 2.9g Net Carbs, and 2.18g Protein.

THE PREPARATION

5 ounces low-carb milk chocolate
4 tablespoons butter
3 large eggs
½ cup Swerve*
¼ cup mascarpone cheese
¼ cup unsweetened cocoa powder
½ teaspoon salt

*The sweetener I used was a brand that is a mixture of erythritol and stevia. You can use just granulated erythritol but the flavor is (in my opinion) better when you have a mixture of different nonnutritive sweeteners.

The success of these brownies is all in the execution of the recipe. Beating the eggs and sugar for the appropriate amount of time and baking them in an 8×8 pan lined with parchment is crucial to making them turn out perfectly fudgy!

THE EXECUTION

1. Heat oven to 375°F and line a baking sheet with parchment. Melt 5 ounces chocolate in a glass bowl on medium heat for 30 intervals, stirring each time until smooth.

2. Add butter and microwave the bowl for ten seconds. Stir. Repeat until smooth. Set aside to allow to slightly cool while you prepare the batter.

3. In a large bowl, beat three eggs and ½ cup granulated sweetener on high until the mixture becomes frothy and the eggs become pale. This should take about 3-5 minutes.

4. Add the mascarpone cheese and beat until smooth.

5. Sift in half of the cocoa powder and ½ tsp salt and gently mix. The power will resist mixing with the egg so go slow and keep at it.

6. Sift in the rest of the coco powder and stir until all of the mixture is dissolved and the batter forms.

7. Make sure you chocolate is still melted. If not, heat for 10 seconds and stir. Fold the melted chocolate into the batter and mix well until it is creamy and there are no lumps.

8. Pour batter in prepared 8×8 pan and bake at 375°F for 25 minutes or until the center no longer jiggles.

9. Remove from pan and cool completely before cutting!

More Recipes: www.ketosiscookebook.com

Keto Beef Wellington

onecaremagazine@gmail.com (Anonymous) — Fri, 27 Oct 2017 16:01:00 -0700

Looking to surprise your significant other or friends and family with a fancy feast, but don’t know what to make? Me too. One dish I see at pricey restaurants is Beef Wellington. A seared tenderloin, wrapped in puff pastry and stuffed with pate. I’ve decided to attempt a low-carb version.

This makes a total of 4 servings of Beef Wellingtons. Each serving comes out to be 307.5 Calories, 22.66g Fats, 2.31g Net Carbs, and 23.6g Protein.

The Preparation

2 (113g-each) tenderloin steaks, halved
Salt and pepper to taste
1 tablespoon butter
1 cup shredded mozzarella cheese
½ cup almond flour
4 tablespoons liver pate

The Execution

Season your steaks with salt and pepper.
Melt your butter on medium-high heat.
Once your butter is melted and bubbling, place your meat gently on the pan. It should start to sizzle and sear your steak.
Turn the steaks every 2-3 minutes, making sure you’ve seared each side before taking them off the heat and letting them cool completely. This is a vital step!
As you let the steaks cool, heat up your mozzarella cheese in the microwave - roughly 1 minute.
Quickly stir in your almond flour. It will form a dough as you stir.
While it’s still hot, place your dough on a piece of parchment paper.
Place another piece of parchment paper on top of the dough and use a rolling pin to make the dough flat.
Place a tablespoon of pate onto the dough, in a spot big enough for one piece of meat.
Cut out the dough so you are able to form a ball around the meat, with the pate inside.
Continue with the rest of the dough & meat.
Bake at 400°F until the pastry is a golden brown color, roughly 20-30 minutes.

More Recipes: www.ketosiscookebook.com

Buffalo Chicken Crust Pizza

onecaremagazine@gmail.com (Anonymous) — Fri, 27 Oct 2017 15:49:00 -0700

Looking for a pizza option that doesn’t use almond or coconut flour? Try this buffalo chicken crust pizza. The crust is made from ground chicken thighs! It’s topped with a creamy buffalo sauce, cheeses, and celery. It’s very filling and you’ll love how simple this is to create.

This makes a total of 8 servings of Buffalo Chicken Crust Pizza. Each serving comes out to be 172 Calories, 12.88g Fats, 0.79g Net Carbs, and 13.83g Protein.

The Preparation

1 pound boneless and skinless chicken thighs
1 cup shredded whole milk mozzarella
1 large egg
1 teaspoon dried oregano
¼ teaspoon black pepper
¼ teaspoon salt
2 tablespoons butter
1 stalk (64 g) celery
1 tablespoon sour cream
3 tablespoons Franks Red Hot Original
1 ounce blue cheese crumbles
1 stalk (12 g) green onion

The Execution

Preheat oven to 400°F. Grind up the chicken thighs using the blade attachment on a food processor. Transfer to a large mixing bowl.
Add ½ cup of shredded mozzarella, egg, oregano, pepper, and salt to the mixing bowl.
Mix the chicken crust together until all of the shredded cheese is tucked inside the, "dough."
Lay a piece of parchment paper across the top of a pizza pan. You could also use a large baking sheet. Spread the chicken out with the back of a spoon until it's about ¼ of an inch thick and in the shape that you'd like. Bake for 25 minutes, or until the crust is cooked through and starting to brown on top.
While the crust is cooking, melt the butter in a skillet. Finely dice the celery and cook until it wilts and starts to brown.
In a small bowl mix the sour cream and two tablespoons of Franks Red Hot Original.
Once the crust is finished, remove it from the oven.
Spread the sauce mixture over the base of the crust, then layer with the cooked celery, remaining ½ cup of mozzarella, and the blue cheese crumbles.
Cook for another 10 minutes, until the cheese is melted and starts to brown. I like to switch the oven to broil for the last few minutes, but you have to watch it very carefully! Drizzle Franks Red Hot sauce across the top, and garnish with green onion slices.

More Recipes: www.ketosiscookebook.com

Lemon Raspberry Sweet Rolls

onecaremagazine@gmail.com (Anonymous) — Sun, 1 Oct 2017 03:01:00 -0700

These Lemon Raspberry sweet rolls will help you start off the morning right! The sweet, delicate, layers of dough are slathered with lemon cream cheese filling and a sweet, gooey raspberry sauce. To top it all off, a tart lemon glaze is generously drizzled over the rolls that seeps into the creases. The result is a decadent and satisfying breakfast that holds its own against any higher carb roll. Each bite is an explosion of sweet raspberry and tart lemon flavors that melt in your mouth.

This makes a total of 8 servings of Lemon Raspberry Sweet Rolls. Each serving comes out to be 272.25 calories, 23.18g Fats, 5.24g Net Carbs, and 10.04g Protein.

The Preparation

For the lemon cream cheese filling:

4 oz. cream cheese, room temperature
2 tbsp. butter, room temperature
2 tbsp. stevia erythritol blend*
½ tsp. vanilla extract
1 tsp. lemon extract
Zest from one lemon (about 2 teaspoons)
1 tsp. lemon juice

For the raspberry sauce:

2 tablespoons stevia erythritol blend*
¼ teaspoon xanthan gum
1 tablespoon water
2 teaspoons lemon juice
½ cup frozen raspberries

For the dough:

1 cup super fine almond flour
¼ cup stevia erythritol blend*
¼ teaspoon xanthan gum
1 ¼ teaspoons baking powder
1 large egg
1 teaspoon vanilla extract
2 cups part-skim mozzarella cheese

For the lemon glaze: (optional)

2 tablespoons butter, room temperature
½ ounce cream cheese, room temperature
¼ teaspoon vanilla extract
2 tablespoons stevia erythritol blend*
1 teaspoon lemon juice
¼ teaspoon lemon extract
1 ½ tablespoons unsweetened almond milk, room temperature

The Execution

Lemon Cream Cheese Filling:

Use an electric mixer to beat the cream cheese, butter, sweetener, vanilla extract, lemon extract, lemon zest, and lemon juice until smooth. Set aside.

Raspberry Sauce:

In a medium saucepan, whisk together sweetener and xanthan gum. Gradually add water and lemon juice while whisking.
Set heat to medium-low. Add frozen raspberries, stirring constantly. Just when the sauce begins to simmer, remove from heat and set aside.

Dough:

Preheat oven to 350 degrees Fahrenheit. Spray a 9” circular pan with coconut oil or grease with butter. Have two 15 inch sheets of parchment and a rolling pin handy.
Prepare a double boiler. A medium saucepan with a medium bowl that will sit on top works fine for this purpose. Add about 2 inches of water to the saucepan or lower part of the double boiler. Place over high heat and bring to a simmer uncovered. Once simmering, reduce heat to low.
Meanwhile in the top-part of the double boiler (with it not over the water) combine the almond flour, stevia/erythritol sweetener, xanthan gum, and baking powder using a whisk.
Stir in the egg and vanilla extract. The mixture will be very thick.
Stir in the mozzarella cheese and place the bowl over the pot of simmering water. Be sure to protect your hands from the hot bowl and the steam escaping the pot. A silicone mitten works well for this purpose.
Stir the mixture constantly while the cheese melts and combines with the flour. It will begin to look like bread dough.
When the cheese has melted completely, transfer the dough to a prepared piece of parchment. Knead the dough a few times to completely combine the flour mixture and the cheese. Pat dough into a rectangular shape and cover with the second piece of parchment. Roll out dough into about 12" X 15" rectangle. Remove top parchment.
Evenly spread the lemon cream cheese filling on the dough, leaving about ½ inch uncovered on the edges. Spread the raspberry sauce over the lemon cream cheese filling.
Starting at the long side, roll the dough into a log shape. Press the outside long edge to seal.
Using a serrated knife, gently cut the log crosswise into 8 pieces. Arrange rolls in the prepared pan with one roll in the center and the rest circled around it.
Bake for 24-26 minutes, or until golden brown.

Lemon glaze:

In a small bowl, beat butter and cream cheese with an electric mixer until smooth.
Add vanilla, sweetener, lemon juice, and lemon extract and blend until incorporated.
Gradually add the almond milk, about a teaspoon at a time, beating the mixture between each addition.

More Recipes: www.ketosiscookebook.com

Homemade Sambal

onecaremagazine@gmail.com (Anonymous) — Sun, 1 Oct 2017 02:47:00 -0700

Sambal is a sauce or condiment typically made from chili peppers and combined with secondary ingredients such as shrimp paste, garlic, ginger, scallion, sugar, and vinegar. Tamarind can also be seen commonly added to sambal to make variations on the condiment. I wanted to keep it simple and prepare a very easy sambal that you can make at home but also re-create an authentic and real taste.

This makes about 10 tbsp. of Sambal. Each tablespoon comes out to be 35.76 Calories, 3.1g Fats, 1.68g Net Carbs, and 0.37g Protein.

The Preparation

1 large onion
0.35 ounces dried birds eye chilis
3 tablespoons reduced sugar ketchup
2 tablespoons coconut oil
½ teaspoon salt (or to taste)
Optional: 1-2 drops liquid sucralose

The Execution

Chop onion and blend until smooth. Set aside.
Cut dried chilis and remove seeds. Boil them for about 30 minutes or until soft. Once soft and cooled, blend to a paste.
In a heated pan, melt coconut oil. Once hot, add in all of the ingredients. Optional: add in 1-2 drops Liquid Sucralose.

More Recipes: www.ketosiscookebook.com

Artichoke Stuffed Portobello Mushrooms

onecaremagazine@gmail.com (Anonymous) — Sun, 1 Oct 2017 02:39:00 -0700

These meatless, artichoke stuffed, portobello mushrooms are capable of taking center stage at your next meal. They’re stuffed with a creamy mixture of cheese, spinach, and marinated artichoke hearts. These are great served with zoodles or a nice side salad. If you’re not into the meatless thing then this dish makes a hearty side for steak. Most importantly, you can get this recipe on your dinner table in less than 30 minutes!

This makes a total of 4 servings of Artichoke Stuffed Portobello Mushrooms. Each serving comes out to be 227.25 Calories, 19.41g Fats, 3.36g Net Carbs, and 7.81g Protein.

The Preparation

4 large portobello mushrooms
2.5 tablespoons olive oil
Salt and pepper to taste
1/2 cup (4.5-ounces) marinated artichoke hearts, diced
5 Cups (5-ounces) spinach
2 ounces cream cheese
1/3 cup shredded Parmesan cheese
4 tablespoons shredded Parmesan cheese, additional for topping
2 tablespoons flax seed meal

The Execution

Clean 4 large portobello mushrooms. Take out the stems, and use a spoon to scrape the gills out from inside the caps. You could leave them in, but the gills can discolor the filling so I take them out for this recipe.
Brush 2 tablespoons of olive oil onto the mushroom caps and the sheet pan. Season with salt and pepper. Bake at 400°F for 10 minutes. If the mushrooms have water in them just dab it away with a paper towel.
In a hot skillet, add half a tablespoon of olive oil. Then cook the artichoke hearts along with the spinach, until the spinach leaves are mostly wilted.
Add 2 ounces of cream cheese to the pan. Stir it until the cheese is mostly melted into the vegetables, then add in the 1/3 cup of Parmesan cheese. Turn the heat off and season with salt and pepper. Make sure the filling is completely mixed together.
Stuff the mushroom caps with the filling.
Top each mushroom with half a tablespoon of flax seed meal, and a tablespoon of Parmesan cheese.
Bake for an additional 5 minutes, or until the topping is melted.

More Recipes: www.ketosiscookebook.com

Asparagus Fries with Red Pepper Aioli

onecaremagazine@gmail.com (Anonymous) — Thu, 28 Sep 2017 08:40:00 -0700

Whether summer is in full swing or we are in the depths of a winter freeze, asparagus is always on my menu! There are so many versatile ways to prepare those sturdy green stalks. My absolute favorite way is crispy baked asparagus fries!

This makes a total of 2 large servings of Parmesan Asparagus Fries with Roasted Red Pepper Aioli. Each serving comes out to be 453.65 Calories, 33.43 g Fat, 5.51 g Net Carbs, and 19.14 g Protein.

The Preparation

10 medium asparagus spears
½ cup shredded Parmesan cheese
2 tablespoons chopped parsley
½ teaspoon garlic powder
¼ cup almond flour
½ teaspoon smoked paprika
2 large eggs
3 tablespoon mayonnaise
1 tablespoon finely chopped roasted red pepper

The Execution

Heat oven to 425°F and wash the asparagus spears. In a food processor, combine the shredded Parmesan cheese, parsley, garlic powder, and pulse until fine.
Add almond flour to the food processor and pulse once or twice to mix. Transfer to a medium sized shallow dish. Stir in smoked paprika.
In a medium bowl, beat two eggs until they become frothy. The eggs will adhere to the asparagus much better if they are beaten well. Transfer egg to a medium size shallow dish.
Dip asparagus spears in the egg mixture first. Holding the spear above the Parmesan flour mixture, gently sprinkle while turning until the asparagus is lightly coated. Make sure to keep the asparagus from touching the flour mix or the egg will cause it to become too moist and clumpy. Repeat with each spear.
Place coated asparagus tightly spaced on a baking sheet and top with the leftover parmesan flour mixture. Bake until the coating begins to brown and the asparagus is only slightly tender, about 10 minutes.
In a small bowl mix the finely chopped roasted red pepper and mayonnaise.
Chill the sauce in the refrigerator and allow the flavors to combine. Stir well before serving.
Once asparagus fries are crisp and brown, remove from the oven and serve hot with the dip!

Notes

I use jarred whole roasted red peppers packed in water. If you use peppers packed in oil it will change the calorie and fat count. If you use pre-diced pepper the amount would be about 2 tablespoons.

More Recipes: www.ketosiscookebook.com

Toasted Coconut Lemon Squares

onecaremagazine@gmail.com (Anonymous) — Tue, 26 Sep 2017 12:14:00 -0700

Traditional lemon squares are gooey and tangy and guaranteed to make a mess of your fingers. This spin on an old classic combines the bite of a lemon with a dairy free, egg based, custard style filling which is topped with crispy toasted coconut chips and packed with protein. The creamier, heavy filling keeps the lemon coconut crust from getting too soggy and flimsy. Win-win!

Slice these squares into 9 servings for a calorie dense breakfast, or into 12 bars for a lighter keto treat! If you don’t mind using real milk, the amounts are the same but remember that the fat and calories will change by using whole fat milk. You can use unsweetened toasted coconut, but I highly recommend toasted coconut chips. They are readily available at most grocery stores. The chips have zero sugar added and are crispier than toasting your own coconut!

This makes a total of 12 servings of Toasted Coconut Lemon Squares. Each serving comes out to be 162.5 Calories, 13.71g Fat, 4.13 g Net Carbs, and 5.41g Protein.

*The lemon zest adds necessary flavor. Add more or less depending on the strength of lemon flavor you desire.

The Preparation

Crust

1 cup almond flour
¼ cup coconut flour
¼ cup erythritol
½ tablespoon lemon zest*
3 tablespoons butter, softened

Filling

3/4 cup erythritol
1 tablespoon butter, softened
½ cup almond milk
1 cup lemon juice
½ tablespoon lemon zest*
5 large eggs, beaten

Topping

¾ cup toasted coconut chips , unsweetened
2 tablespoons almond flour
½ tablespoon butter

The Execution

Heat oven to 350°F and prepare a 9x9 inch pan with non-stick cooking spray
In a large mixing bowl combine the almond flour, coconut flour, sweetener, and lemon zest then stir until all ingredients are uniformly mixed.
Cut the softened butter into the flour mix with a fork. You may want to dig in with your hands to thoroughly incorporate the butter into the flour.
Press the dough into the prepared baking dish and bake for 15 minutes or until crust is golden. Set aside while you prepare the filling.
Bring a saucepan to medium heat and add butter, erythritol, and milk. Stir until the butter and sugar has been completely dissolved.
Pour in lemon juice. Be sure to use a strainer if you are using freshly squeezed juice!
Slowly whisk in the eggs and stir continuously over medium low heat until the mixture begins to thicken. This should talk about 5 to 10 minutes.
Transfer the lemon filling into your crust and return to the oven for 15 minutes. Prepare the topping.
In a small food processor or blender pulse the toasted coconut, almond flour, and butter until you have a grainy mixture.
Sprinkle topping on your lemon squares and return to the hot oven to crisp the top for approximately 5 minutes, or 1 minute under a hot broiler. Be careful not to burn the crumble!
Let cool before serving.

More Recipes: www.ketosiscookebook.com

Spicy Cauliflower Rice & Salmon Medley

onecaremagazine@gmail.com (Anonymous) — Tue, 26 Sep 2017 12:07:00 -0700

Ah, cauliflower! So versatile in the keto world. Just one simple technique can get it into the consistency of rice. Don’t worry, this spicy cauliflower rice isn’t too spicy! It packs a little heat, but also a punch of sesame and soy.

This recipe is very simple and quick to cook, but there is some prep time involved. Mainly – processing the cauliflower into rice. There are a few ways to do that. One way is to chop up the florets and throw them into a food processor. Or, you can do the same with a blender. If you do use a blender, it’s wise to only do it little-by-little. If you throw too much into the blender then it won’t shred and you will end up with big chunks.

This spicy fried “rice” calls for shichimi togarashi (also known as Japanese 7-spice). If you don’t have or can’t find this ingredient, then you can substitute with red pepper flakes.

This makes a total of 6 servings of Spicy Cauliflower Rice & Salmon Medley. Each serving comes out to be 232.83 Calories, 14.21g Fats, 5.05g Net Carbs, and 17.38g Protein.

The Preparation

2 tablespoons olive oil
4 (4-oz) fillets salmon, cubed into 2-inch pieces
1 small (50 g) carrot, chopped
1 medium (119 g) orange bell pepper, chopped
2 tablespoons (20 g) shallot, finely diced
4 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons Japanese 7-spice (shachimi togarashi)
1 medium (588 g) cauliflower, riced
Salt and pepper to taste

The Execution

In a medium sized stock-pot, pre-heat your olive oil on medium heat. Saute the salmon cubes for about 5 minutes, stirring occasionally until they have gone from pink to white.
Add in the carrot, peppers, and shallots. Saute for 5 minutes.
Stir in the soy sauce and sesame oil, making sure you coat all the vegetables and fish. Season the veggies with the 7-spice powder then stir and let the fish soak up the soy and sesame for 2-3 minutes.
Add the cauliflower rice and mix in with a wooden spoon.
Turn your stove up to medium-high to fry the cauliflower. Stir occasionally.
Taste! Use a little more spice if needed , then season with salt and pepper.

More Recipes: www.ketosiscookebook.com

Italian Cheesy Bread Bake

onecaremagazine@gmail.com (Anonymous) — Tue, 26 Sep 2017 11:51:00 -0700

Salami, provolone cheese, and tart peppers wrapped up in a cheesy dough – what more could you ask for? This Italian cheesy bread bake is a cinch to make and perfect to serve for lunch with a spinach salad. It’s very filling, and is great to pack for lunches too.

This makes a total of 4 servings of Italian Cheesy Bread Bake. Each serving comes out to be 277 Calories, 21.7g Fats, 2.59g Net Carbs, and 16.5g Protein.

The Preparation

1 ¼ cups shredded Monterey jack cheese
4 tablespoons coconut flour
3 tablespoons flax seed meal
1 large (50 g) egg
1 teaspoon Italian seasoning
4 small slices (28 g) Italian dry salami
4 small slices (28 g) provolone cheese
1 ounce fresh spinach leaves
¼ cup deli sliced mild pepper rings
1 teaspoon olive oil
1 large (17 g) egg yolk

The Execution

Preheat your oven to 400°F. Combine the coconut flour, flax seed meal, and seasoning together in a small bowl. In a larger mixing bowl, melt the Monterey jack cheese in a microwave for about a minute or until the shreds are fully melted together.
Let the melted cheese stand for about a minute then add the whole egg. Combine the egg and cheese together.
Add the dry mix to the cheese and mix together until the cheese takes up all of the flours.
Spread out a piece of parchment paper then turn the cheese dough out on top of it. Place another sheet of paper on top then use a rolling pin to spread out. You want it to be longer on one side, and wide enough for the fillings and the braid on the other.
Lay out the salami and cheese.
Tear up the spinach leaves then set those on top. Spread out the mild pepper rings, then drizzle the teaspoon of olive oil on top.
Use a knife or pizza cutter to cut the sides of the dough into diagonal strips.
Fold up the ends of the dough, then braid the strips over the top.
Whisk up an egg yolk then brush it across the top. Bake for 15-20 minutes until the braid is golden brown.
Slice into 4 pieces and enjoy.

More Recipe: www.ketosiscookebook.com

Keto Zucchini Bread with Walnuts

onecaremagazine@gmail.com (Anonymous) — Tue, 26 Sep 2017 03:00:00 -0700

I normally don’t make many bread like desserts, but today was an exception. I happened to have a couple zucchini’s on hand, and I wanted to bake something for a dessert. Then it hit me – I haven’t made a zucchini bread in a long time! So here is a recipe for keto zucchini bread with walnuts.

This makes a total of 16 servings of Keto Zucchini Bread with Walnut Crust. Each slice comes out to be 200.13 Calories, 18.83g Fats, 2.6g Net Carbs, and 5.59g Protein.

The Preparation

3 large eggs
½ cup olive oil
1 teaspoon vanilla extract
2 1/2 cups almond flour
1 1/2 cups erythritol
½ teaspoon salt
1 1/2 teaspoons baking powder
½ teaspoon nutmeg
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1 cup grated zucchini
½ cup chopped walnuts

The Execution

Preheat oven to 350°F. Whisk together the eggs, oil, and vanilla extract. Set to the side.
In another bowl, mix together the almond flour, erythritol, salt, baking powder, nutmeg, cinnamon, and ginger. Set to the side.
Using a cheesecloth or paper towel, take the zucchini and squeeze out the excess water.
Then, whisk the zucchini into the bowl with the eggs.
Slowly add the dry ingredients into the egg mixture using a hand mixer until fully blended.
Lightly spray a 9x5 loaf pan, and spoon in the zucchini bread mixture.
Then, spoon in the chopped walnuts on top of the zucchini bread. Press walnuts into the batter using a spatula.
Bake for 60-70 minutes at 350°F or until the walnuts on top look browned.

More Recipes: www.ketosiscookebook.com

Keto 5 Minute Caesar Dressing

onecaremagazine@gmail.com (Anonymous) — Mon, 25 Sep 2017 14:12:00 -0700

I frequently get asked the question “How do I eat more fat?” While in a perfect world, you can eat globs of coconut oil off a spoon, it’s just not that attractive of an offer to most ketoers out there. Instead, you can create a salad dressing, pack it on top of a salad full of greens (micronutrient filled), and enjoy to your hearts content!

This makes a total of 1 cup of Keto 5 Minute Caesar Dressing. Each serving of 1 tbsp. comes out to be 100.39 Calories, 10.74g Fats, 0.51g Net Carbs, and 0.54g Protein.

The Preparation

3 cloves garlic, finely minced
1 ½ teaspoons anchovy paste
1 teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice (about ½ a lemon)
1 ½ teaspoons Dijon mustard
3/4 cup mayonnaise
Salt and Pepper to taste

The Execution

Combine all ingredients in a bowl and whisk together vigorously.
Serve and save the rest in a mason jar.

More Recipes: www.ketosiscookebook.com

Cauliflower Mac & Cheese

onecaremagazine@gmail.com (Anonymous) — Mon, 25 Sep 2017 13:47:00 -0700

This cauliflower mac & cheese is creamy, cheesy, and colorful. The bright yellow hue comes from turmeric. The sauce is flavored with a touch of mustard, and garlic, but the star is cheddar cheese. We’ll add it in two stages: first to the sauce, and then before serving to create more stretch and pull.

In the pictures I garnished with a sprinkle of smoked paprika and dried basil.

This makes a total of 8 (3/4 cup) servings of Cauliflower Mac & Cheese. Each serving comes out to be 295.5 Calories, 25.38g Fats, 5.47g Net Carbs, and 10.63g Protein.

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

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

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Pesto Keto Crackers

onecaremagazine@gmail.com (Anonymous) — Mon, 25 Sep 2017 13:35:00 -0700

These Pesto Keto Crackers combine a buttery crisp texture with the Italian taste that everyone loves. The flavor is a delightful combination of garlic, basil, and black pepper with just a hint of cayenne to waken up the taste buds. Enjoy these crackers by themselves, float them in soup, spread them with olive tapenade, or substitute them as croutons in a salad. You can even crush them up and use them in place of cracker crumbs for a yummy Italian style breading for meat or fish. Of course, they make a perfect backdrop for cheese-we especially love them with Parmesan.

Crackers are one food I’ve missed the most since going on a low-carb diet. Cheese just isn’t the same without the crunch of a cracker. It’s easy to miss having crackers with soup or even just having them by themselves as a snack. Yet, making homemade keto crackers can seem complicated and intimidating at first glance.

This cracker recipe is made to help fill those empty places. If you’ve never made your own crackers, don’t worry, this recipe is simple and quick to make.

We used almond flour to keep the carb count down. Almond flour also gives them a subtle nutty base flavor that goes well with the herbal tones.

It’s easy to change the way these crackers look. We like to let them cool and break them into large pieces-it gives them a rustic appearance. However, you can use cookie cutters or a butter knife and turn them into all kinds of shapes.

This makes a total of 6 servings Pesto Keto Crackers. Each serving comes out to be 204.5 Calories, 19.32g Fats, 2.96g Net Carbs, and 5.34g Protein.

The Preparation

1 ¼ cups almond flour
¼ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon dried basil
Pinch of cayenne pepper
1 clove garlic, pressed
2 tablespoons basil pesto
3 tablespoons butter

The Execution

Preheat oven to 325 degrees Fahrenheit. Line a cookie sheet with parchment paper.
In a medium bowl, combine almond flour, pepper, salt and baking powder and whisk until smooth.
Add basil, cayenne, and garlic and stir until evenly combined.
Next, add in the pesto and whisk until the dough forms into coarse crumbs.
Cut the butter into the cracker mixture with a fork or your fingers until the dough forms into a ball.
Transfer the dough onto the prepared cookie sheet and spread out the dough thinly until it’s about 1 ½ mm thick. Make sure the thickness is the same throughout so that the crackers bake evenly.
Place the pan in the preheated oven and bake for 14-17 minutes until light golden brown in color.
Once the dough has finished baking, remove it from the oven.
Cut into crackers of the desired size or break into pieces.

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Keto Pound Cake

onecaremagazine@gmail.com (Anonymous) — Mon, 25 Sep 2017 00:37:00 -0700

This basic keto pound cake has the perfect blend flavors. It’s just enough lemon and vanilla to add a nice layer of added flavor to this standard cake.

Don’t care for lemon extract? Just replace the lemon extract with more vanilla extract, or use another extract. The beauty of this recipe is that it is easily adaptable and you can change the flavors to suit your own tastes. Sometimes I’ll use only vanilla extract in place of lemon, or use butter extract with the vanilla extract. When I’m really in the mood I’ll toss in some berries before baking.

The texture of this pound cake is very dense and rich. I don’t doubt that you’d be able to easily fool someone who is not following a keto diet plan. It tastes just like a flour based pound cake. It’s sweet enough without being overly sweet. If you want to add some more sweetness to the loaf, I’d suggest a very small amount of stevia instead of adding more erythritol.

This pound cake freezes well whole or in individual slices. Personally, I find it easier to slice the bread before freezing. That way, whenever I’m in the mood for a last minute dessert I can just take this out of the freezer. I like to let it thaw out on the counter for a couple hours. There is no need to put in the microwave.

This makes a total of 16 servings of pound cake. Each slice comes out to be 254.19 Calories, 23.4g Fats, 2.49g Net Carbs, and 7.9g Protein.

The Preparation

Pound cake

2 1/2 cups almond flour
½ cup unsalted butter, softened
1 1/2 cups erythritol
8 eggs, room temperature
1 1/2 tsp. vanilla extract
1/2 tsp. lemon extract
½ tsp. salt
8 oz. cream cheese
1 1/2 tsp. baking powder

Glaze

¼ cup powdered erythritol
3 Tbsp. heavy whipping cream
½ tsp. vanilla extract

The Execution

Preheat oven to 350°F. In a large mixing bowl, toss in room temperature butter, softened cream cheese and erythritol.
Cream together the butter and erythritol and until smooth. Then, add in softened chunks of cream cheese and blend together until smooth.
Add in the eggs, lemon extract, and vanilla extract in with the blended ingredients. Blend with a hand mixer until smooth.
In a medium sized bowl, mix together the almond flour, baking powder, and salt.
Slowly add in the ingredients from the medium sized bowl into the batter. Use a hand blender to blend the clumps until very smooth.
Pour batter into a loaf pan. Bake for 60 - 120 minutes at 350F or until smooth in the middle with a toothpick.
If creating a glaze, blend together the powdered erythritol, vanilla extract and heavy whipping cream until smooth. Wait until the pound cake is fully cooled from the oven before spreading the glaze on top.

More Recipe: www.ketosiscookebook.com

Keto Cream Cheese Truffles

onecaremagazine@gmail.com (Anonymous) — Mon, 25 Sep 2017 00:18:00 -0700

These keto cream cheese truffles are decadent bites full of chocolate, coffee, and rum flavors. Instead of using chocolate we’re using unsweetened cocoa powder and cream cheese to make up the bulk of the truffle. You won’t have to worry about finding a specialty chocolate brand to make these. There’s also no cooking involved, so they are incredibly easy to make.

You will need to plan ahead so that they are properly chilled before serving. If they are not cold then the truffles can be a bit soft. Softness does nothing to change the flavor, of course.

To add the coffee flavor I chose to use instant coffee. If you prefer to use brewed coffee or espresso just omit the instant coffee crystals and replace the water with your coffee of choice. You can also substitute the rum extract for real rum, or other flavors of extract that you have on hand. Peppermint or orange would be fun to try.

They will need to be refrigerated until serving, and they are really at their best when kept cold.

This makes a total of 24 servings of Keto Cream Cheese Truffles. Each serving comes out to be 72.71 Calories, 6.97g Fats, 1.67g Net Carbs, and 1.23g Protein.

The Preparation

16 ounces cream cheese, softened
½ cup unsweetened cocoa powder, divided
4 tablespoons Swerve confectioners
¼ teaspoon liquid Stevia
½ teaspoon rum extract
1 tablespoon instant coffee
2 tablespoons water
1 tablespoon heavy whipping cream
24 paper candy cups for serving

The Execution

In a large bowl add the cream cheese, 1/4 cup of cocoa powder, Swerve, Stevia, rum extract, instant coffee, water, and heavy whipping cream.
Use an electric hand mixer to whip all of the ingredients together until they are well combined. Place the bowl in the fridge for half an hour to chill before rolling.
Spread the remaining 1/4 cup cocoa powder out. Roll heaping tablespoons in the palm of your hand to form balls, then roll them around in the cocoa powder. You will end up with about 24 total. Place them individually in small paper candy cups.
Chill for an hour before serving.

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Nacho Steak Skillet

onecaremagazine@gmail.com (Anonymous) — Mon, 25 Sep 2017 00:12:00 -0700

This nacho steak skillet features roasted cauliflower, thin sliced steak, cheese, and lots of fun nacho toppings. I think this qualifies as keto comfort food! You can serve this at the family dinner table and let everyone fix up their bowls however they like.

Another option for this recipe is to leave the cauliflower on the sheet pan and just top everything there. I like the presentation of the skillet, but it’s really up to you.

If you don’t like spicy foods then be sure to skip the jalapeño slices.

This makes a total of 5 servings of Nacho Steak Skillet. Each serving comes out to be 385.4 Calories, 30.67g Fats, 5.9g Net Carbs, and 18.87g Protein.

The Preparation

8 ounces beef round tip steak, thinly sliced*
1 tablespoon butter
1/3 cup refined coconut oil. melted
1 teaspoon chili powder
½ teaspoon turmeric
1lb 8oz cauliflower
1 ounce shredded cheddar cheese
1 ounce shredded Monterey jack
30 g canned jalapeño slices
1/3 cup sour cream
136 g avocad

The Execution

Preheat your oven to 400°F. Remove the leaves and bottom of stem from your cauliflower. Slice the cauliflower across the head. It will break up into chip-like shapes.
In the bottom of a large mixing bowl whisk together the coconut oil, chili powder, and turmeric. Add the cauliflower and gently toss until it's all evenly coated.
Spread the cauliflower out on a baking sheet. Season well with salt and pepper. Roast for 20-25 minutes.
While the cauliflower is roasting you can get the rest of it ready. Preheat a cast iron skillet on medium-high heat. Liberally season both sides of your steak with salt and pepper. Add the butter to the skillet and let it melt. Once it stops foaming lay the steak down into the pan. Cook without disturbing until it begins to cook through. Flip to cook the other side then remove from the pan.
Allow to rest for 5-10 minutes.
Once the cauliflower is done, remove it from the oven and transfer the florets to your cast iron pan.
Slice up the steak into fork sized strips.
Top the cauliflower with the steak.
Top the skillet with both shredded cheeses and the jalapeño slices. Bake for another 5-10 minutes, until the cheese has melted.
Serve with sour cream, guacamole, and hot sauce. You can garnish with cilantro and slices of green onion if you desire.

Notes

The packages at my grocery are a little over a pound. I cook all of the steak and then weigh out what I need after it's done. You can save the rest for another meal, perhaps on top of a salad later that week.

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Monterey Mug Melt

onecaremagazine@gmail.com (Anonymous) — Mon, 25 Sep 2017 00:00:00 -0700

This mug reminds me of a sandwich that a popular fast food chain used to make when I was younger. It had roast beef, green chiles, and cheese. I thought it would be fun to try layering all the best parts and enjoy it without the bread. If you’re looking for more recipe recreations then don’t forget to check out our book, Ketosiscookebook!

I used mild green chiles when making this dish, but if you like things spicy then try making it with hot chiles! If you don’t like spicy foods then you can also try switching the pepper jack cheese for plain Monterey jack cheese.

This makes a total of 1 servings of Monterey Mug Melt. Each serving comes out to be 268 Calories, 17.99g Fats, 3.83g Net Carbs, and 22.4g Protein.

The Preparation

2 ounces roast beef deli slices
1 tablespoon sour cream
1.5 tablespoons diced green chiles
1.5 ounces pepper jack cheese, shredded

The Execution

Layer one third of the roast beef in the bottom of your dish. I like to break the roast beef up into smaller pieces.
Carefully spread out ½ tablespoon of sour cream.
Spread out ½ tablespoon of the green chile.
Layer on ½ ounce of the pepper jack cheese.
Repeat with another layer of roast beef, sour cream, chile, and cheese.
Finish it off with a layer of roast beef, the last ½ ounce of cheese, and the last tablespoon of green chile.
Microwave for 1-2 minutes until the cheese is melted.

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Ham, Ricotta, and Spinach Casserole

onecaremagazine@gmail.com (Anonymous) — Sun, 24 Sep 2017 23:50:00 -0700

During a busy week, I like to bake a crustless egg casserole for a quick grab and go breakfast. What’s great about making an egg based casserole is that it’s also very versatile, cheap, and filling. You can change up the meats, the vegetables, and even the spices for a change in flavor. And, you can have it at any meal.

This version of my quick egg casserole has chunks of diced ham, ricotta cheese, and spinach. The ricotta cheese helps create a cheesy “crust” when blended with a couple eggs, and half a small onion. It has a delicious amount of flavor.

I also added a little bit of garlic and herb seasoning to add a touch of Italian flavor. Most stores carry this seasoning in the store under a few different brand names. If you can’t find it at the store, a tablespoon of Italian dressing can be used in place of the seasoning. Though, keep in mind it might add some carbs.

The texture is dense enough to hold in your hand to eat. Which is one of the reasons why I like to make this during a busy week. I can pop this in the microwave, place it on a napkin and eat it as I go. This also freezes well in the freezer which makes it a great candidate if you’re weekly meal prepping.

This makes a total of 15 servings of Ham, Ricotta and Spinach Breakfast Casserole. Each slice comes out to be 151.8 Calories, 9.09g Fats, 1.35 g Net Carbs, and 15.1g Protein.

The Preparation

12 large eggs
¼ cup heavy whipping cream
1 cup ricotta cheese
½ small yellow onion
¼ teaspoon salt
½ tablespoon Garlic and Herb seasoning
9 ounce box frozen spinach, water squeezed out
1 pound diced ham

The Execution

Preheat oven to 350°F, and start by chopping half a yellow onion.
Blend the four eggs, heavy whipping cream, ricotta cheese, and onion until smooth. Put to the side.
In another bowl, whisk together the rest of the eggs.
Add the blended mixture to the eggs and whisk together. The blended mixture will help keep the eggs together, almost like a crust.
Stir in the salt and garlic and herb seasoning until fully mixed in.
When done, fold in the spinach and diced ham.
Spray a 9x13 casserole dish with cooking spray and pour the batter into the dish.
Bake for 30-35 minutes at 350°F or until the top looks fully cooked.

More Recipe: www.ketosiscookebook.com

Low Carb Blackberry Chipotle Jam

onecaremagazine@gmail.com (Anonymous) — Sun, 24 Sep 2017 07:27:00 -0700

When it comes to keto, jam definitely isn’t the first thing that pops into your head. But, making some new sweet sauces can definitely be within your grasp. To top it all off, you can add plenty of fats to really bring the macros up to par. We use MCT Oil here because of the liquid properties that it has. When you store the jam in the fridge, it will continue to stay as a sauce and not harden up (as it would if you used coconut oil).

These’s two main flavor components that I’d describe here: sweet and smokey. The sweetness of the blackberries and erythritol come through on the first flavor note, but then the subtle smokiness of the chipotle comes through. The flavors compliment each other in a delicious way that’ll have you spreading this on just about everything.

From topping a cheesecake to glazing slow roasted meats and everything in between, this jam will have a use for just about every recipe you can think of. It’s a new staple in my house and is slowly replacing the BBQ Sauce that I usually make.

This makes a total of 10 tbsp. of Low Carb Blackberry Chipotle Jam. Each tablespoon comes out to be 50.9 Calories, 4.31g Fats, 1.17g Net Carbs, and 0.32g Protein.

The Preparation

8 oz. Blackberries
1 1/2 Chipotle in Adobo (1 1/2 whole chipotle peppers)
1/4 cup Erythritol
8 drops Liquid Stevia
1/4 cup MCT Oil
1/4 tsp. Guar Gum

The Execution

Add blackberries to a pan over low heat. Cook until soft.
Add chipotle in adobo, Erythritol, and Liquid Stevia to the mixture. Crush blackberries using a spoon or fork and mix together again.
Add MCT Oil and turn heat up to medium. Allow the jam to boil, then reduce heat to low and simmer for 6-8 minutes.
Add Guar Gum to the jam and mix thoroughly. Strain seeds from the jam using a colander and the back of a metal spoon.

More Recipe: www.ketosiscookebook.com

Crispy Zucchini Nests

onecaremagazine@gmail.com (Anonymous) — Sun, 24 Sep 2017 07:21:00 -0700

Looking for that perfect side dish for your steak, pork, or chicken? These crispy zucchini nests go with pretty much anything and are incredibly easy to make.

This recipe is great, especially if you are able to find already pre-spiralized zucchini! Both prep time and cook time are fairly quick, making it a suitable meal for anyone on-the-go. You can fill these nests with pretty much anything but today we used bacon, onions, and cheese for a perfect side dish.

This makes a total of 6 servings of Crispy Zucchini Nests. Each serving comes out to be 130.83 Calories, 9.88g Fats, 4.27g Net Carbs, and 5.97g Protein.

The Preparation

3 medium zucchini
¼ cup shredded cheddar cheese
¼ cup chopped onion
6 slices cooked bacon
1 teaspoon garlic powder
12 tablespoons sour cream
Salt and pepper to taste

The Execution

Spiralize three zucchini with a spiral slicer.
Form the zucchini into 12 bunches on a cookie sheet lined with parchment paper. Allow the zucchini to form it’s natural spiral shape.
Sprinkle garlic powder over all the nests.
Open up the middle of the nests and place the cheese, bacon, and onions inside.
Bake at 350°F for 20 minutes then broil for an additional 5-10 minutes, or until the top of the zucchini has browned.
Take them out from the oven and serve with a scoop of sour cream on the top!

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Soy Sauce Marinated Deviled Eggs

onecaremagazine@gmail.com (Anonymous) — Fri, 22 Sep 2017 12:50:00 -0700

Do you think that hard boiled eggs are boring? Well, think again! These eggs are marinated just like the eggs you find at a ramen restaurant, then whipped with cream cheese and chives. They’re salty with a touch of sweet, and make the perfect appetizer or snack.

The first time I encountered a version of this recipe was from a wonderful cookbook by Harumi Kurihara. She is kind of like Martha Stewart in Japan. I was fascinated by these brown dyed eggs, and she suggested toppings like cream cheese or salmon roe. The thought of cream cheese kind of blew my mind, because in my experience hard boiled eggs are usually prepared with mayonnaise.

For these deviled eggs I decided to just run with that idea and whip the cream cheese and yolks together. The result is a fluffy filling that practically piles on top of the eggs.

The marinade is made from a mix of soy sauce and unseasoned rice vinegar. It’s very important to be careful when purchasing rice vinegar from the store. Many brands include sugar and flavorings, which you don’t want. Avoid anything labeled “sushi vinegar” or “seasoned rice vinegar.” If you prefer to use tamari sauce, instead of soy sauce, then that would work just fine.

There are two methods for soaking the eggs. These pictures show you how to do it in a bowl with paper towels. You could also just store the eggs and marinade in a plastic bag if you have those on hand.

I don’t think these eggs keep well. If left to soak too long then the whites become a bit pickled and rubbery. These are best if made and consumed on the same day. I have found that you can keep and reuse your marinade for up to a week as long as you haven’t accidentally left any bits of egg in it. I also love to eat these whole, and the whole eggs are excellent for packing into lunches.

The Preparation

6 large eggs
1 ¼ cup water
½ cup soy sauce
¼ cup rice vinegar**
1 teaspoon liquid stevia
2 cloves garlic, grated
4 ounces cream cheese, softened
1 tablespoon chopped chives
salt and black pepper to taste

The Execution

Place six large eggs in a pot then cover with water. Bring to a boil then cover the pot with a lid. Reduce the heat to the lowest setting and then let cook for 7 minutes. Pour out the water and then peel the eggs under cold running water. Set the eggs aside.
In a large bowl mix together 1 cup of water, 1/2 cup soy sauce, 1/4 cup rice vinegar, teaspoon of liquid stevia, and the garlic cloves.
Set the eggs inside of the marinade and cover with 2-3 paper towels. Allow the paper towels to soak up the marinade so that the eggs are weight down into the mixture, but also being marinated on the tops.
Let the eggs marinate in the fridge for 2 hours. Periodically rotate the eggs around so that they are being evenly coated.
Pat the eggs dry then cut in half. Remove the yolks and set aside.
Use a hand mixer to whip the softened cream cheese with 1/4 cup of water. Then mix in the egg yolks, chopped chives, and some salt and pepper.
Spoon or pipe the whipped egg yolks back into the egg whites. Top with additional chives, black pepper, and smoked paprika if desired.

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Coconut Peanut Butter Balls

onecaremagazine@gmail.com (Anonymous) — Fri, 22 Sep 2017 10:58:00 -0700

Got that sweet tooth that you just can’t satisfy? You probably can with these peanut butter balls! They taste exactly like a peanut butter cup…except no sugar!

For this recipe, it’s best to use a powdered sugar substitute otherwise you will taste granules. I used powdered erythritol, but you can substitute this with xylitol. If it’s not powdered, you can always stick it in a food processor or blender and make a powder that way.

Now while this recipe is super easy, it’s also very messy! I do recommend that you freeze the peanut butter mix for an hour before adding the coconut and shaping into balls. It will make it so much easier to handle...

This makes a total of 15 servings of Coconut Peanut Butter Balls. Each serving comes out to be 35.13 Calories, 3.19g Fats, 0.92g Net Carbs, and 0.98g Protein.

The Preparation

3 tablespoons creamy peanut butter
3 teaspoons unsweetened cocoa powder
2 ½ teaspoons powdered erythritol
2 teaspoons almond flour
½ cup unsweetened coconut flakes

The Execution

In a bowl, mix together your peanut butter, cocoa, erythritol, and flour.
Freeze for one hour.
Using a melon baller (or small spoon), spoon out a small serving of the peanut butter mix.
Drop it into your coconut flakes and roll around with your hands so the coconut covers the ball. Reshape into a ball if needed.
Preferably refrigerate overnight so they firm up.

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