Tag Archives: keto

Sugar Free Blackberry Cobbler

Blackberry Cobbler 1

I know that it is snowing in some parts of the country today, but we are trying to hold onto summer for just a little bit longer! This sugar free blackberry cobbler is perfect paired with your favorite sugar free vanilla ice cream. Also delicious with blueberries, or a combination of berries.

Blackberry Cobbler 2

RECIPE: Continue reading

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Filed under Desserts, Low Carb/Keto

Kabob Koobideh

Kabob Koobideh 1

The weather here is still unusually warm, which has extended our outdoor grilling season. These Middle Eastern spiced kabobs (affectionately called “meat logs” by my children) are a flavorful departure from burgers, hot dogs, and grilled chicken. I like to serve them with tzatziki, hummus, and warm pita bread.

If you don’t want to go to the trouble to make kebabs (or it is winter and you don’t want to dig your grill out of a snowbank), this meat mixture is also great shaped as meatballs and baked, or browned in a skillet.

Kabob Koobideh 2

RECIPES:

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Filed under Breads, Condiments/Sauces, Low Carb/Keto, Main Dishes

Instant Pot Thai Pork Wraps

Instant Pot Thai Pork Wraps 2

This shredded pork wrap filling can be made in an Instant Pot or slow cooker. The pork is seasoned with a soy peanut marinade and makes a flavorful meal everyone will love. Top with chopped peanuts and julienned cucumbers for a great crunch.

Serve in tortillas for wraps. For a low-carb meal, use Bibb or Butter lettuce leaves for lettuce wraps, or serve on a bed of chopped lettuce.

Instant Pot Thai Pork Wraps 1

RECIPES:

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Berry Mousse Cheesecake with Fruit Glaze (Sugar Free)

Sugar Free Raspberry No Bake Cheesecake 1

A light and delicious sugar-free dessert that will please the whole family.

The filling is a no-bake light and airy cheesecake flavored with pureed strawberries and raspberries.

Sugar Free Raspberry No Bake Cheesecake 2

Take your dessert from simple to stunning by topping with a fresh raspberry glaze and garnishing with stabilized whipped cream and fresh berries.

Sugar Free Raspberry No Bake Cheesecake 3

RECIPE: Continue reading

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Eleventh Annual Twelve Days of Christmas Cookies: Slow Roasted Spiced Almonds

Slow Roasted Spiced Almonds 1

DAY 7: Slow Roasted Spiced Almonds

Not a cookie, but perfect for Christmas snacking when you need something savory to counterbalance all of the sugar. These also make a great gift for friends and neighbors.

Slow Roasted Spiced Almonds 2

RECIPE:

Slow Roasted Spiced Almonds

  • Servings: 18 ½-cup servings
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Slow Roasted Spiced Almonds 1

¼ cup coconut oil or butter
4 Tbs Worcestershire sauce
1 Tbs Sriracha
1 ½ tsp sea salt
1 tsp garlic powder
1 tsp onion powder
1 tsp ground mustard
9 cups (3 lb) whole raw almonds

Preheat oven to 250°F.

In a Pyrex measuring cup, melt coconut oil or butter in the microwave. Stir in seasonings. Place almonds in a large mixing bowl and pour seasoning mixture over the nuts. Stir with a rubber spatula until nuts are well coated.

Spread nuts in a single layer on a very large baking sheet (or use 2 medium baking sheets). Bake for 1 hour, stirring every 15 minutes. Taste nuts and sprinkle with additional sea salt (½ – 1 tsp), to taste. Allow to cool completely on the baking sheet, stirring occasionally.

Store in an airtight container at room temperature.

Makes 9 cups

NOTE: Almonds can also be roasted at 350°F for 20 minutes, stirring after 10 minutes.

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Chorizo Stuffed Eggplant Parmesan

Sausage Stuffed Eggplant Parmesan 5

Chorizo sausage, fresh mozzarella pearls, spicy marinara: all stuffed into an eggplant shell and topped with melted Parmesan. Perfect on its own, or served with a side of pasta.

Sausage Stuffed Eggplant Parmesan 2

Be sure to use medium sized eggplant. The skin on large eggplant is too thick to eat unless cooked for much longer than this recipe.

Sausage Stuffed Eggplant Parmesan 3

I love  chorizo sausage in this, but you could also use a mild or spicy Italian sausage. I also use a spicy marinara sauce (like Arrabiata), but you can use whatever your family prefers.

Sausage Stuffed Eggplant Parmesan 5

Chorizo Stuffed Eggplant Parmesan

Sausage Stuffed Eggplant Parmesan 5

3 medium eggplant (do NOT use large eggplant)
2 cups marinara sauce (I use a spicy variety, like Arrabiata)
Olive oil cooking spray
salt & pepper
1 lb chorizo sausage
1 onion, chopped
2 cloves garlic, minced
2 tsp Italian seasoning
½ tsp kosher salt
¼ tsp fresh ground pepper
8 oz fresh mini mozzarella pearls (or ½” cubes)
1 cup fresh grated Parmesan

Preheat oven to 375°F.

Cut eggplant in half lengthwise. Use a tablespoon-sized measuring spoon to hollow out centers of eggplant halves (don’t discard eggplant insides). Spread about 1 cup of marinara sauce in the bottom of a 9×13” baking dish. Place eggplant halves in the baking pan. Spray the eggplant halves with olive oil cooking spray (or brush lightly with olive oil) and sprinkle with salt and pepper. Coarsely chop eggplant insides and set aside.

In a large skillet, cook chorizo over medium-high heat until browned; drain grease (place chorizo in a paper towel lined bowl to remove excess grease). Return chorizo to the skillet with the chopped eggplant, onion, and garlic. Stir in Italian seasoning, salt, and pepper. Cook until eggplant is soft, about 5-7 minutes. Remove skillet from heat.

Add the mozzarella pearls to the sausage mixture in the skillet and stir gently. Quickly (before the cheese melts) spoon mixture evenly into the 6 eggplant halves. Top the filled eggplant boats with remaining marinara sauce.
Bake, uncovered, for 30 minutes. Sprinkle with fresh Parmesan and bake for an additional 15 minutes.

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Filed under Low Carb/Keto, Main Dishes